The algorithm gods have put me here for a reason. It feels like I have discovered a secret treasure here on UA-cam in the form of you guys channel! Love the content and the filming and editing is super smood!
I love that you made a fav and a recommendation. I have always wanted reviewers to give 2 different scores. One which is how good the product is compared to its price, and the other that gives a score simply on the performance not taking price or availability into account. I feel like that gives a much better understanding on how good the product actually is. Once again, love what you do :)
This was an exceptional end-of-year highlight reel! Great script writing and tasteful call backs to your previous reviews :) I trust you guys sooo much fr
Subscribed because of Rural Arkansas Grandma....Being an Arkansan, I'm always proud to hear my state mentioned. Nevertheless, looking forward to all new reviews and meals that you two are yet to create. Blessings. Peace.
I always click your test videos when they are recommended, not because i need more stuff, but because it let's me better appreciate my gear and to see whats out there. I think checked your channel before finally subscribing; I am wondering where i saw you cutting board video, since it isn't on your channel? Also, i wanted to know how you monetize your channel. I imagine all the gear becomes quiet expensive.
Its worth noting the price on the 4qt staub dutch oven seems to vary widely on amazon. Depending on color choice im seeing prices near $300. I wish they didnt sell directly through amazon. I'll probably be going with the goldilocks rec just because of that.
Unfortunately, there's a lot of discrepancies in this video because everyone was adjusting prices for the holidays when we wrote it, so by the time we did the visual overlays, the prices were different.
Great video as always, have been looking forward to it since I found out about your channel :) Will def check the cookbooks out. Have you guys tried the "rondeau" type of pan? It's essentially saute-pans with two loop handles. Cuisineart, Falk and Hestan all make a 3-qt size (the perfect size imo). It's replaced my saute-pan because it's doesn't take as much space (stove top or oven) while still being able to shake food holding one handle with four fingers. It also doubles as a braiser for me which works great. Also shoutout to sauciers, they're my go-to for ramen and béchamel, Misen makes a great one and so do Made-in and Hestan
This was amazing to watch! Do you guys recommend getting separate cutting boards for meat and vegetables? I’m trying to see if it makes sense to get both a plastic and wood cutting board and to use them for separate purposes. Thoughts?
We typically use just one and are careful about which order the ingredients hit the board in: (clean) veg first, meat last. But having >1 is pretty nice, regardless.
Hello, just discovered you guys and watched a few videos on the knives and pan reviews so far. I am planning on purchasing some Fissler pans. Would you recommend hand washing them? Do you guys typically handwash pans or dishwash?
Do you guys still use and like the ThermoMaven F1 Pro thermometer? It’s on sale for $40 right now on Amazon and it’s get 2 for the price of 1!! I noticed they also have a newer model out, but it doesn’t look as durable as the pro
PFAS effects are mostly from the production phase, not from usage in your own home unless you overheat them (which, to be fair, is pretty common among people who don't know how to cook).
My point was more that PFAS is a current bogeyman (and I think it's good that it's being phased out), but you can make anything a bogeyman at any time. Ceramic pans have issues in both manufacturing and probably use. Seasoned pans have issues. But most of them will have little to no impact on most people in the doses they're consumed according to the best data we've seen thus far.
@@cultflavYes but the biggest issue with non-stick (all types) is their expiration date. You have to buy one every two years if you cook regularly, and that ends up in a landfill. And because it's disposable you can't splurge if you want nicer qualities (like better handles, lids, etc.) Carbon steel and cast iron, on the other hand, are essentially indestructible. And if you mess them up, you can strip and re-season. And if you STILL wanna throw them out, they're way easier to recycle. All manufacturing pollutes, but I'd rather own something that's manufactured, shipped and delivered once every 30 years rather than 2. And my logic with pricing is the same, my artisan carbon steel pan is 10x more expensive than a tefal, but I won't have to buy another one :)
I have never heard pitting stainless cookware. Been using a set of stainless pots and pans for around 20 years now, cheap WMF stuff mostly, and there has been 0 pitting of any kind. And I have abused the hell out of them...
It doesn't come from abuse. It comes from salt. If you use salt in your pan - especially when that pan is cold - you absolutely will see it because the chlorine in salt reacts with the oxygen in water and the chromium oxide in the pan.
@@cultflav took this opportunity to read up a little on different kinds of stainless steel. interesting stuff. there seems to be a large variety of quality out there...
I'm really surprised you guys do not recommend cast iron. A $20 lodge performs incredibly well. If you don't like the rough texture, a touch of sandpaper can make it just as smooth as the higher end stuff. And the blacklock model that lodge offers, for slightly more money, weighs about the same as my 5 ply stainless. I would also argue the heat retention makes it the best pan for searing meat.
Not a chemist, but my understanding is that it is considered a bioplastic due to its repeating structure. Always happy to learn if you have better data to share!
@@cultflav You’re both right. It really just comes down to semantics. Technically plastics have to be moldable, which pan seasonings are obviously not. But you are right that it could loosely be described as a bioplastic. At a molecular level though, the structure is a little more random in a pan seasoning than the predictable linear chain that you see with “true” bioplastics.
i love your vids but gotta be honest the website is tough to read and use. no way to search by smash or pass, sort by rating, etc. at a glance the big icons are hard to figure out what they're saying (if the product is worthwhile or not). the colors make some icons actually unreadable (white text on bright yellow background)
The algorithm gods have put me here for a reason. It feels like I have discovered a secret treasure here on UA-cam in the form of you guys channel!
Love the content and the filming and editing is super smood!
I love that you made a fav and a recommendation. I have always wanted reviewers to give 2 different scores. One which is how good the product is compared to its price, and the other that gives a score simply on the performance not taking price or availability into account. I feel like that gives a much better understanding on how good the product actually is. Once again, love what you do :)
Such an underrated channel, great roundup!
Truly, banger after banger on this channel - love your work!
I found you guys on my birthday. This is my new favorite channel!
Oooohhh when I have an excessive disposable income I am COMING for that faves list 😤
Randomly got this on my feed and a HUGE fan of the work! INSTANT subscribe!
This was an exceptional end-of-year highlight reel! Great script writing and tasteful call backs to your previous reviews :) I trust you guys sooo much fr
It's a crime they don't have more subscribers!
Please test a few mandolines. ATK’s recs are outrageously expensive. Let us know if it’s worth it! ❤️
Subscribed because of Rural Arkansas Grandma....Being an Arkansan, I'm always proud to hear my state mentioned. Nevertheless, looking forward to all new reviews and meals that you two are yet to create. Blessings. Peace.
I always click your test videos when they are recommended, not because i need more stuff, but because it let's me better appreciate my gear and to see whats out there.
I think checked your channel before finally subscribing; I am wondering where i saw you cutting board video, since it isn't on your channel?
Also, i wanted to know how you monetize your channel. I imagine all the gear becomes quiet expensive.
Its worth noting the price on the 4qt staub dutch oven seems to vary widely on amazon. Depending on color choice im seeing prices near $300. I wish they didnt sell directly through amazon. I'll probably be going with the goldilocks rec just because of that.
Unfortunately, there's a lot of discrepancies in this video because everyone was adjusting prices for the holidays when we wrote it, so by the time we did the visual overlays, the prices were different.
Love this!
Great video as always, have been looking forward to it since I found out about your channel :) Will def check the cookbooks out.
Have you guys tried the "rondeau" type of pan? It's essentially saute-pans with two loop handles. Cuisineart, Falk and Hestan all make a 3-qt size (the perfect size imo). It's replaced my saute-pan because it's doesn't take as much space (stove top or oven) while still being able to shake food holding one handle with four fingers. It also doubles as a braiser for me which works great.
Also shoutout to sauciers, they're my go-to for ramen and béchamel, Misen makes a great one and so do Made-in and Hestan
Definitely! We just prefer the stick handle of a sauté bc it's less prone to getting super hot.
This was amazing to watch! Do you guys recommend getting separate cutting boards for meat and vegetables? I’m trying to see if it makes sense to get both a plastic and wood cutting board and to use them for separate purposes. Thoughts?
We typically use just one and are careful about which order the ingredients hit the board in: (clean) veg first, meat last. But having >1 is pretty nice, regardless.
@ Awesome! Thank you for your swift and helpful response!
Is your Woks of Life review up on your channel I’m not seeing it? Thanks!
TikTok, yes. UA-cam, no. We weren't really doing UA-cam back then...
where in rural arkansas?!? sending love from nwa 🤍
I love gift guides that aren’t gift guides 🤣
Do you guys have any stainless steel mixing bowl recommendations?
Vollrath are the standard and I believe they're used in the video
@Yazeed99 good eye! Yup. We have 3 sizes of vollrath bowls (bowlrath?)
Hello, just discovered you guys and watched a few videos on the knives and pan reviews so far. I am planning on purchasing some Fissler pans. Would you recommend hand washing them? Do you guys typically handwash pans or dishwash?
The sheet pan time stamp in the description takes you to fry pans!
We tried to reproduce this and couldn't... maybe a bug on youtube?
Do you guys still use and like the ThermoMaven F1 Pro thermometer? It’s on sale for $40 right now on Amazon and it’s get 2 for the price of 1!! I noticed they also have a newer model out, but it doesn’t look as durable as the pro
Finish the video and i bet you'll get your answer 😅
@ fair lol. I literally posted the comment the second I opened the video
Awesome info - thanks Chefs!!
Does pan seasoning have the same effects as PFAS?
PFAS effects are mostly from the production phase, not from usage in your own home unless you overheat them (which, to be fair, is pretty common among people who don't know how to cook).
My point was more that PFAS is a current bogeyman (and I think it's good that it's being phased out), but you can make anything a bogeyman at any time. Ceramic pans have issues in both manufacturing and probably use. Seasoned pans have issues. But most of them will have little to no impact on most people in the doses they're consumed according to the best data we've seen thus far.
@@cultflav I am confused and I don't get it. How much is "little to no impact"? Is stainless steel bad also?
@_xeere my point is that everything can be bad depending on how it's used. A broad "is bad" statement is rarely true.
@@cultflavYes but the biggest issue with non-stick (all types) is their expiration date. You have to buy one every two years if you cook regularly, and that ends up in a landfill. And because it's disposable you can't splurge if you want nicer qualities (like better handles, lids, etc.)
Carbon steel and cast iron, on the other hand, are essentially indestructible. And if you mess them up, you can strip and re-season. And if you STILL wanna throw them out, they're way easier to recycle. All manufacturing pollutes, but I'd rather own something that's manufactured, shipped and delivered once every 30 years rather than 2. And my logic with pricing is the same, my artisan carbon steel pan is 10x more expensive than a tefal, but I won't have to buy another one :)
Man it really sucks that goldilocks doesn’t ship to canada
I have never heard pitting stainless cookware. Been using a set of stainless pots and pans for around 20 years now, cheap WMF stuff mostly, and there has been 0 pitting of any kind. And I have abused the hell out of them...
It doesn't come from abuse. It comes from salt. If you use salt in your pan - especially when that pan is cold - you absolutely will see it because the chlorine in salt reacts with the oxygen in water and the chromium oxide in the pan.
@@cultflav took this opportunity to read up a little on different kinds of stainless steel. interesting stuff. there seems to be a large variety of quality out there...
So far? It’s the end of the year.
This is across several years.
I'm really surprised you guys do not recommend cast iron. A $20 lodge performs incredibly well. If you don't like the rough texture, a touch of sandpaper can make it just as smooth as the higher end stuff. And the blacklock model that lodge offers, for slightly more money, weighs about the same as my 5 ply stainless.
I would also argue the heat retention makes it the best pan for searing meat.
Pan seasoning is not plastic. It's a polymer. Plastics are a type of polymer. Not all polymers are plastics.
Not a chemist, but my understanding is that it is considered a bioplastic due to its repeating structure. Always happy to learn if you have better data to share!
@@cultflav You’re both right. It really just comes down to semantics. Technically plastics have to be moldable, which pan seasonings are obviously not. But you are right that it could loosely be described as a bioplastic. At a molecular level though, the structure is a little more random in a pan seasoning than the predictable linear chain that you see with “true” bioplastics.
@@cultflavcarbon steel or cast iron don’t end up in the land fill after two years…whatever the seasoning.😊
i love your vids but gotta be honest the website is tough to read and use. no way to search by smash or pass, sort by rating, etc. at a glance the big icons are hard to figure out what they're saying (if the product is worthwhile or not). the colors make some icons actually unreadable (white text on bright yellow background)
I can't find a your video about Danny Bowien's Mission Vegan. Any chance you can release it. Thanks!