After watching your tutorial on how to correctly use Tri-Ply Stainless Steel you totally converted me. Yes, there was a learning curve, but I'm now totally in love with my All-Clad Frying Pan and would never return to any of the alternatives. I'm truly finding that my foods cook brilliantly and self-release when the food is ready. Thank you so much 👍
It's all about oil and having the appropriate temperature. It took me a while to get there, but I'd suggest that the old saying of "less is more", on your temperature setting is how to get the best from stainless steel. Having said that, I do own a Tramontina Grano Non-Stick Frying Pan, which I use for omelette and egg frying if I'm in a hurry and can't be bothered getting the stainless pans to the correct temperature. But, for 95% of my frying I'm a stainless steel convert. Indeed, I'm just about to fry Gammon steaks with fried pineapple 😆.
Dude, I know you're new to this but you are crushing it. It's mostly stuff I know already but I love cooking and am always looking for good videos to share with novice cooks. Your content is crisp, focused, and really well done.
you got a sub. I love that you list the actual cookware brands and regular website in your descrip. Altho I am all for supporting people who give free info, sometimes I just want to store info in my ph for later, having the actual name or website is so helpful. that being said, I am using your aff links because I am doing my blk friday shopping TODAY. also, thank you for presenting quality non-toxic cookware - we all need to help each other be healthier and aware of that's in our products!
All good practical information. I don't have cast iron and my least used pan is stainless. My neighbour is a Chinese chef who only uses a wok. She cooks everything in it and her seasoning technique has been passed down through the generations which I now use. It contravenes most carbon seasoning techniques but it is simple, quick and works.
I just bought two Riess "extra strong" ceraglass pans, very promising pans ! I will compare to my Lodge, Debuyer Mineral B Pro, and Matfer pans. I will come back here as soon as possible ;-)
Hi ! Well, very good. The fist one, a tiny one 20cm, from the "Classic" line, in black enamel, with two (get very hot) handles. Very impressive, maybe my fav among all my collection ! First try with 2 eggs = perfection. Second try with a steak = perfection. The second one, 28cm, from the "Nouvelle" line, "ceramicglass pan". It's heavy, very smooth surface, good heat distribution. Used for vegetables, very nice. I'm mediterranean, so I will use it for all sorts of acidic food. So I would say, a nice addition to carbon steel and cast iron. Still the Mineral B Pro remains my "beauty" :-)
Maybe I am just old and remember that my parents and grandparents had various type of cookware for different tasks/foods/meals.....why is there this belief that people just need 1 type of cookware to handle 75-85% of daily cooking needs ????.....Depending on what you generally cook and eat at home you basically need cookware from all materials once you Graduate into home ownership and have slightly more space to store them. In my 20s I purchased a Vision's cookware set (glass) and a few heavy-duty nonstick frying pans from a restaurant supply store which lasted about 8-10yrs before buying replacements (nonstick). It has now been 32 years and still have the Visions set, also the Calphalon Premier Nonstick, and added Viking 3ply Stainless Steel set, plus 1 Carbon Steel and 1 Cast Iron pan (both 12in).... Just like a Mechanics tool box you add tools for various tasks...sure you may only use them 5 times a year but you have them avaliable to you. Hell any big restaurant chain has a host of different pots and pans used for different meals....So should your home kitchen
I think it's cause online audiences will lean younger on average and tend to have less space + money for pans Also, well, >once you Graduate into home ownership This is getting unrealistic for many as time goes on and the ratio of property prices to wages goes up.
Because real cooking is a dying art and the microwave has imo become a first go to for a lot of people. I don’t use one myself but lord even high end restaurants will nuke food😢
I agree.. same here. However I got a cheaper non stick set for the teens.?( they not about to mess up up cookware.) lol lol. That’s like over z3 thousand I spent on my Dutch cast irons, stainless steel , carbon steel skillets and pans. Heck no. You better use that colorful tasty food cookware set. And I’m serious.
@@Mystik_J_the_Scorpio the 1st rule of teaching kids to cook is If They Burn It They Gotta Eat It.....2nd is Washing dishes pots pans and knives by hand because there are places without a dishwasher machine....takes less time 9 times out of ten too
Any opinion about honeycomb-pattern surface pans? Some of them have ceramic add-on, those without it boast of harmless handling of metal utensils. Buy this is what marketing says.
Hello brother, have you heard about those tow companies (Pujadas, Silampos) are they good companies in stainless steel pots, I also wants to ask what the main difference between Casserole pots and stock or sauce pots and what's more useful?
I tried cast iron…way too much work. I’ve never found a ceramic that doesn’t stick after a few months. Best pan I’ve found is Scanpan. It doesn’t use Teflon or any coating that can come off. And after about two years it looks and works like new. Its nonstick works as good as Teflon in my opinion. It’s a winner winner for my chicken dinner.
Is titanium a forever chemical? You can be the first to condemn this amazing cooking surface. My HexClad is the best all around stuff out there. My Curtis Stone HSN nonstick is a dream. Both five years old and going strong. Is the iron leaching of cast iron permitted by the eco-stormtroopers. How about the arsenic leaching of carbon steel with its metallic taste so loved in paella pans.
We choosing to use non-sticking is for the reason of using less oil, and thus healthier. All you alternatives require use fo a lot of oil, and thus not valid options for us. As far as frying pans go, the reasonably priced, ceramic coated GreenPan is the way to go, works well.
I would love to see what you think about a type of frying pan called The Rock, Copper Essentials. I believe they might be available in Canada only for some reason. But I've tried stainless steel and non-stick before, and The Rock Copper one is amazing and really seems like the best of both worlds. But admittedly it is rather difficult to get much information about them online, and very few reviews on youtube. I love mine so much that I almost don't want to know more about it incase they're made with bad chemicals or anything tbh haha. But they don't seem to last very long, possibly due to me trying to use them to sear steaks too often - which can be remedied by using stainless steel instead for those instances. Anyways, great videos!
Please can you do a review on Ballarini the Italian nonstick brand, I’m looking for an affordable nonstick frying pan and I really don’t want to spend over $80 on one frying pan that I’ll have to change in two years.
People please understand that same as with being a Maintenance Mechanic on Cars Trucks Aircraft or Boats sure a particular set of tools with cover 75% of installation/repairs but you do need special tools for Specific Cooking ie High Heat Grills and Ovens.400 Plus.... Non-Stick is very save when used for low to medium heat cooking and will last 10-15 years easily with basic O.C.D. Care..... STOP THINK 1 TYPE OF COOKWARE DOES IT ALL......Even a Knife Block Set has 6 Different Types of Knives
The main issue is that it doesn’t get as slick as the other options. I included it in this article with more details: prudentreviews.com/non-stick-pan-alternatives/#Enameled-Cast-Iron
I bought a Le Creuset enameled cast iron shallow fry pan, 9 3/4 inch, Meringue color (a.k.a. white interior, and off white exterior color), and am very happy with it. Bought it at Williams Sonoma, a local brick and mortar store, so that I could inspect it carefully before I purchased. (Several skillets were there, which I could pick from among.) This turned out to be an excellent decision, which I'm very happy with. When the makers of this pan say: "Interior enamel resists sticking, staining and dulling", they are telling the truth. It greatly resists sticking, and this UA-cam presenter doesn't seem to realize that. In my experience, even if food is cooked at somewhat high heat and some sticking occurs, it still comes off relatively easily. It's close enough to non-stick for me. Also, it's very durable, including and especially the interior cooking surface. It won't dissolve, and become part of the food you are eating over time. It is truly inert, unlike those pans which call themselves "ceramic". Those types of pans are not actually ceramic. That's just a marketing term. And they have bad reviews on the Internet for good reason. They are crappy, "disposable", and unhealthy pans, IMHO. Enameled cast iron, if made well, is inert. One word of caution: just don't subject it to sudden drastic temperature changes, such as putting cold water straight into a very hot pan. From what I've read, that can cause cracking of the enamel coating, which would be a bummer. Treat them well, and they will last for many years. My advice is to stick with the Le Creuset brand also. It's the real McCoy (manufactured in France, with good workmanship), and none of the other imitators (such as 'Made In' ) are anywhere near as good. There will always be issues with the substitutes. That was my experience, anyway, before finally settling on the Le Creuset.
I was hoping that my new All Clads could cook scrambled eggs with cheese w/o sticking. Not a chance. What a mess. No amount of butter or cooking oil would prevent sticking. Great pans otherwise for searing, sauteing, etc. And they clean easily w/ Bar Keepers Friend. Just wich I could find a ceramic pan made in the USA , or perhaps Germany, Italy, Brazil.
Read the full article to learn more about each alternative: prudentreviews.com/non-stick-pan-alternatives/
After watching your tutorial on how to correctly use Tri-Ply Stainless Steel you totally converted me. Yes, there was a learning curve, but I'm now totally in love with my All-Clad Frying Pan and would never return to any of the alternatives. I'm truly finding that my foods cook brilliantly and self-release when the food is ready. Thank you so much 👍
If you know the secret to cooking scrambled eggs with cheese in your All Clad w/o sticking I am all ears.
It's all about oil and having the appropriate temperature. It took me a while to get there, but I'd suggest that the old saying of "less is more", on your temperature setting is how to get the best from stainless steel.
Having said that, I do own a Tramontina Grano Non-Stick Frying Pan, which I use for omelette and egg frying if I'm in a hurry and can't be bothered getting the stainless pans to the correct temperature. But, for 95% of my frying I'm a stainless steel convert. Indeed, I'm just about to fry Gammon steaks with fried pineapple 😆.
Dude, I know you're new to this but you are crushing it. It's mostly stuff I know already but I love cooking and am always looking for good videos to share with novice cooks. Your content is crisp, focused, and really well done.
Thank you so much! 👍🏼
you got a sub. I love that you list the actual cookware brands and regular website in your descrip. Altho I am all for supporting people who give free info, sometimes I just want to store info in my ph for later, having the actual name or website is so helpful. that being said, I am using your aff links because I am doing my blk friday shopping TODAY. also, thank you for presenting quality non-toxic cookware - we all need to help each other be healthier and aware of that's in our products!
All good practical information. I don't have cast iron and my least used pan is stainless. My neighbour is a Chinese chef who only uses a wok. She cooks everything in it and her seasoning technique has been passed down through the generations which I now use. It contravenes most carbon seasoning techniques but it is simple, quick and works.
Then how about sharing it? I've never successfully seasoned a wok any other pan. I'd love to learn how to do it properly
Details PLEASE! SHARE all info as we all need it! Thanks🙏🏻❤️
Cast iron skillets 35 years old!!
Keep ‘em seasoned is the key.
I just bought two Riess "extra strong" ceraglass pans, very promising pans !
I will compare to my Lodge, Debuyer Mineral B Pro, and Matfer pans.
I will come back here as soon as possible ;-)
Hi !
Well, very good.
The fist one, a tiny one 20cm, from the "Classic" line, in black enamel, with two (get very hot) handles. Very impressive, maybe my fav among all my collection ! First try with 2 eggs = perfection. Second try with a steak = perfection.
The second one, 28cm, from the "Nouvelle" line, "ceramicglass pan". It's heavy, very smooth surface, good heat distribution. Used for vegetables, very nice. I'm mediterranean, so I will use it for all sorts of acidic food. So I would say, a nice addition to carbon steel and cast iron.
Still the Mineral B Pro remains my "beauty" :-)
Maybe I am just old and remember that my parents and grandparents had various type of cookware for different tasks/foods/meals.....why is there this belief that people just need 1 type of cookware to handle 75-85% of daily cooking needs ????.....Depending on what you generally cook and eat at home you basically need cookware from all materials once you Graduate into home ownership and have slightly more space to store them. In my 20s I purchased a Vision's cookware set (glass) and a few heavy-duty nonstick frying pans from a restaurant supply store which lasted about 8-10yrs before buying replacements (nonstick). It has now been 32 years and still have the Visions set, also the Calphalon Premier Nonstick, and added Viking 3ply Stainless Steel set, plus 1 Carbon Steel and 1 Cast Iron pan (both 12in).... Just like a Mechanics tool box you add tools for various tasks...sure you may only use them 5 times a year but you have them avaliable to you. Hell any big restaurant chain has a host of different pots and pans used for different meals....So should your home kitchen
Good point! I have a mix of stainless clad, cast iron, carbon steel, and enameled cast iron
I think it's cause online audiences will lean younger on average and tend to have less space + money for pans
Also, well,
>once you Graduate into home ownership
This is getting unrealistic for many as time goes on and the ratio of property prices to wages goes up.
Because real cooking is a dying art and the microwave has imo become a first go to for a lot of people. I don’t use one myself but lord even high end restaurants will nuke food😢
I agree.. same here. However I got a cheaper non stick set for the teens.?( they not about to mess up up cookware.) lol lol. That’s like over z3 thousand I spent on my Dutch cast irons, stainless steel , carbon steel skillets and pans. Heck no. You better use that colorful tasty food cookware set. And I’m serious.
@@Mystik_J_the_Scorpio the 1st rule of teaching kids to cook is If They Burn It They Gotta Eat It.....2nd is Washing dishes pots pans and knives by hand because there are places without a dishwasher machine....takes less time 9 times out of ten too
I’ve used ceramic coated pans for a very long time.
Proper care and use, and they’ll last a long time.
How do you know? You can’t see if its leeching chemicals.
Any opinion about honeycomb-pattern surface pans? Some of them have ceramic add-on, those without it boast of harmless handling of metal utensils. Buy this is what marketing says.
Is cast iron better option than non stick pan or wok?
Yes, just heat the pan on medium heat for 5 minutes and then add some oil and there won't be sticking
Got everything I need except a nice cutting board. Are bamboo cutting boards worth the money?
TY for the wealth of great info on your channel!
Hello brother, have you heard about those tow companies (Pujadas, Silampos) are they good companies in stainless steel pots, I also wants to ask what the main difference between Casserole pots and stock or sauce pots and what's more useful?
Thanks!
Very informative! Thank you!
I tried cast iron…way too much work. I’ve never found a ceramic that doesn’t stick after a few months. Best pan I’ve found is Scanpan. It doesn’t use Teflon or any coating that can come off. And after about two years it looks and works like new. Its nonstick works as good as Teflon in my opinion. It’s a winner winner for my chicken dinner.
Nice job putting together this video but you didn't mention enameled cast iron.
Is titanium a forever chemical? You can be the first to condemn this amazing cooking surface. My HexClad is the best all around stuff out there. My Curtis Stone HSN nonstick is a dream. Both five years old and going strong. Is the iron leaching of cast iron permitted by the eco-stormtroopers. How about the arsenic leaching of carbon steel with its metallic taste so loved in paella pans.
We choosing to use non-sticking is for the reason of using less oil, and thus healthier. All you alternatives require use fo a lot of oil, and thus not valid options for us. As far as frying pans go, the reasonably priced, ceramic coated GreenPan is the way to go, works well.
Greenpan is my favorite ❤
I would love to see what you think about a type of frying pan called The Rock, Copper Essentials. I believe they might be available in Canada only for some reason. But I've tried stainless steel and non-stick before, and The Rock Copper one is amazing and really seems like the best of both worlds. But admittedly it is rather difficult to get much information about them online, and very few reviews on youtube. I love mine so much that I almost don't want to know more about it incase they're made with bad chemicals or anything tbh haha. But they don't seem to last very long, possibly due to me trying to use them to sear steaks too often - which can be remedied by using stainless steel instead for those instances. Anyways, great videos!
Very informative and helpful
Please can you do a review on Ballarini the Italian nonstick brand, I’m looking for an affordable nonstick frying pan and I really don’t want to spend over $80 on one frying pan that I’ll have to change in two years.
I don’t have video on it yet but here’s my written review of Ballarini. I hope this helps! prudentreviews.com/ballarini-review/
Wouldn’t baking in the oven using glass be the healthiest alternative/option?
Great vid as always thanks.
Thank you, this was helpful
Can you please do a review on OZERI NON STICK, it's supposed to be long-lasting and really good!
Very helpful thx
i use stainless steel cookware, after I have washed it out pour white vinegar in and leave it to soak over night - rinse and wipe in the morning. 🙂
People please understand that same as with being a Maintenance Mechanic on Cars Trucks Aircraft or Boats sure a particular set of tools with cover 75% of installation/repairs but you do need special tools for Specific Cooking ie High Heat Grills and Ovens.400 Plus.... Non-Stick is very save when used for low to medium heat cooking and will last 10-15 years easily with basic O.C.D. Care..... STOP THINK 1 TYPE OF COOKWARE DOES IT ALL......Even a Knife Block Set has 6 Different Types of Knives
What about enameled cast iron?
The main issue is that it doesn’t get as slick as the other options. I included it in this article with more details: prudentreviews.com/non-stick-pan-alternatives/#Enameled-Cast-Iron
I bought a Le Creuset enameled cast iron shallow fry pan, 9 3/4 inch, Meringue color (a.k.a. white interior, and off white exterior color), and am very happy with it. Bought it at Williams Sonoma, a local brick and mortar store, so that I could inspect it carefully before I purchased. (Several skillets were there, which I could pick from among.) This turned out to be an excellent decision, which I'm very happy with. When the makers of this pan say: "Interior enamel resists sticking, staining and dulling", they are telling the truth. It greatly resists sticking, and this UA-cam presenter doesn't seem to realize that.
In my experience, even if food is cooked at somewhat high heat and some sticking occurs, it still comes off relatively easily. It's close enough to non-stick for me. Also, it's very durable, including and especially the interior cooking surface. It won't dissolve, and become part of the food you are eating over time. It is truly inert, unlike those pans which call themselves "ceramic". Those types of pans are not actually ceramic. That's just a marketing term. And they have bad reviews on the Internet for good reason. They are crappy, "disposable", and unhealthy pans, IMHO. Enameled cast iron, if made well, is inert. One word of caution: just don't subject it to sudden drastic temperature changes, such as putting cold water straight into a very hot pan. From what I've read, that can cause cracking of the enamel coating, which would be a bummer. Treat them well, and they will last for many years. My advice is to stick with the Le Creuset brand also. It's the real McCoy (manufactured in France, with good workmanship), and none of the other imitators (such as 'Made In' ) are anywhere near as good. There will always be issues with the substitutes. That was my experience, anyway, before finally settling on the Le Creuset.
Great channel! Could you review Granite Stone cookware? That'd be amazing! :D
What about hard anodised pan?
cool
I season stainless steel pans.
what about anadozed iron?
What about granite pans?
I was hoping that my new All Clads could cook scrambled eggs with cheese w/o sticking. Not a chance. What a mess. No amount of butter or cooking oil would prevent sticking. Great pans otherwise for searing, sauteing, etc. And they clean easily w/ Bar Keepers Friend. Just wich I could find a ceramic pan made in the USA , or perhaps Germany, Italy, Brazil.
Copper?
Hova all the optons but I use only cast iron
Wait so the best alternative to a product that doesn’t last a long time is a product that lasts even less time??
If you want to avoid Teflon but want similar food release, ceramic nonstick is the best alternative. But, yes, it won’t last as long.
It’s weird to call the modern non stick pans “traditional non stick pans” - CAST IRON must be the “traditional pan” 😂 - if you know what I mean?
😂