I inherited an assortment of D3-D5 All-clad from my grandmother. After restoring them they have performed better than any pans I've used in 20 years of cooking in commercial kitchens.
I have a set of Revere ware stainless steel pans with copper bottoms. Most of these pans are over 30 years old. I bought one by one at the thrift store for around $6 each. Cleaned up nicely with Bar Keeper Cleanser. These work horse pans are like the old Timex watches. They take alickin" but still keep ticking".
If you’re tight on money but don’t want to sacrifice quality, I also always recommend learning the features that signify quality, maybe some good brands, and checking out the thrift store!! There’s a lot of low quality stuff but you’d be surprised what you can find! I have two vintage copper bottom revere ware pots that I found (and after I cleaned them up) I absolutely love them
I've bought a couple of five ply stainless steel pans for less than $15 each. One was an All-Clad D5 and the other was a Cutco. I thought Cutco only made knives, but the pan is decent.
I think the heritage steel, is the best bang for your buck, as they are 5 ply. Unlike many of the others listed. And the even offer a nano titanium if that’s your thing, and can’t beat the price for what you get!!
Are you sponsored by Heston? Besides the kickbacks from the link. American test kitchen rated the all clad over hestons pans. What testing did you actually conduct?
No. I'll be posting my full Hestan review soon so you can see all the testing. America's Test Kitchen is great but the "best" cookware is highly subjective.
I have a lot of cast iron , it’s hard to say which is better,.. like a screwdriver or a wrench? Both tools needed for different things, so what’s better? See? ..I like the stargazer as an all around great skillet..field is light, great skillets..nothing wrong with Lodge, a great workhorse..can’t really say which is better..use the right tool for the right job. Stargazer is a multitasker. If I were to buy 1 only, ide get either Butterpat, or stargazer. If you need light, lodge blacklock, or field
I was surprised by how well I liked a Goldilocks pan I bought recently. Honestly if I was setting up my kitcheñ for the first time, I would by Goldilocks.
Good question. I like all 3 for different reasons but to give you a straight answer, Smithey. I’ll be doing a video comparing them (plus Lodge and Calphalon) very soon.
I got lucky and found some old chefs pans from the 50s at a garage sale. They came from a local restaurant that shut down a long time ago and the owner had kept them in the family. They work a treat
I guess it's all subjective, but, we've had it for over a year and we love it. There's no sign of deterioration so far. We'll see how it holds up in a few years.
Teach yourself to cook on a well seasoned carbon steel pan, and you will never have to waste your money replacing non stick pans again. Plus no chemicals.
Field Company and Lodge Chef Collection are relatively light for cast iron but they’re still heavy. If weight is a concern, go with carbon steel. It’s the thinner, lighter version of cast iron. Matfer bourgeat, Made In, and de Buyer are good brands.
Circulon cookware lasted me for 10 years then went kaput. I recently tried Hestan and will be returning it bc it sticks badly. I’m going back to what I know gets the job done. Circulon.
Don’t buy non stick at all. They are all garbage. From the cheapest to the most expensive, I’ve tried them all, scratch and chipped even after using all the utensils they tell you to use. Garbage pans, waste of money.
I pressed like but then you began to suggest toxic Teflon “non-stick” pans and I unliked. Anyone reading this: the steel options he talks about are good and non toxic, but the non stick pans are very dangerous to your health.
I inherited an assortment of D3-D5 All-clad from my grandmother. After restoring them they have performed better than any pans I've used in 20 years of cooking in commercial kitchens.
I agree with you. Allclad is number one in my book and they are not low cost. You can spend a lot but worth it.
I have a set of Revere ware stainless steel pans with copper bottoms. Most of these pans are over 30 years old. I bought one by one at the thrift store for around $6 each. Cleaned up nicely with Bar Keeper Cleanser. These work horse pans are like the old Timex watches. They take alickin" but still keep ticking".
Vollrath Wearever also makes good, durable nonstick pans. Many commercial kitchens have them.
Just got demeyere industry a couple months back and absolutely love it. It’s still lightweight enough to flip around but it’s very solid
If you’re tight on money but don’t want to sacrifice quality, I also always recommend learning the features that signify quality, maybe some good brands, and checking out the thrift store!! There’s a lot of low quality stuff but you’d be surprised what you can find! I have two vintage copper bottom revere ware pots that I found (and after I cleaned them up) I absolutely love them
I've bought a couple of five ply stainless steel pans for less than $15 each. One was an All-Clad D5 and the other was a Cutco. I thought Cutco only made knives, but the pan is decent.
Thanks great tips!
Can you make a video on the best of the best minimalist cookware items for 1-2 people?
Heritage steel titanium series it serves me well😊
Would love to see a full review on Hestan nanobond
How's Viking for Stainless? I have one and it seems pretty good so far.
Carbon steel is what I changed to after 40 years of cooking, would never go back to SS. Convection cooktop is also the best.
I think the heritage steel, is the best bang for your buck, as they are 5 ply. Unlike many of the others listed. And the even offer a nano titanium if that’s your thing, and can’t beat the price for what you get!!
I am over the moon level happy with my new Delarlo stainless steel.
Are you sponsored by Heston? Besides the kickbacks from the link. American test kitchen rated the all clad over hestons pans. What testing did you actually conduct?
No. I'll be posting my full Hestan review soon so you can see all the testing. America's Test Kitchen is great but the "best" cookware is highly subjective.
I haven't seen Cuisinart mentioned in any of your videos yet. I'm quite happy with the 3 ply stainless steel/copper set i bought almost 10 years ago.
I was just thinking the same thing. My wife and I have had out for 15 years and are still perfect.
I have a lot of cast iron , it’s hard to say which is better,.. like a screwdriver or a wrench? Both tools needed for different things, so what’s better? See? ..I like the stargazer as an all around great skillet..field is light, great skillets..nothing wrong with Lodge, a great workhorse..can’t really say which is better..use the right tool for the right job. Stargazer is a multitasker. If I were to buy 1 only, ide get either Butterpat, or stargazer. If you need light, lodge blacklock, or field
Stainless steel I always pick the German WMF
Cast irons Lodge
Carbon steel DeBuyer
Are my choices
I was surprised by how well I liked a Goldilocks pan I bought recently. Honestly if I was setting up my kitcheñ for the first time, I would by Goldilocks.
I’m a big fan too, and you can’t beat the price.
I’ve had my all-clad for 25 years. Ninja never stick for eggs.
What do you think of Tramontina? Lots of good reviews from other people. Very affordable, heats evenly and is built well.
Big fan - I mentioned the professional series but the Tri-ply stainless steel series is good too
Got a tramontina triply stainless steel set. Very solid while being very affordable. It was like $200 for 12 piece set during black friday.
Odd that you don’t mention Cuisinart stainless steel pans
Thanks so much for sharing 👏❤
Thanks for watching!
I was just going to ask for a review of smithey.. thank for this clip review 👍🏻
Kent Rollins has put out reviews of several different pans from newer cast iron companies that are very informative.
I use carbon steel & cast iron only,
No love for Tramontina stainless steel clad? That stuff is very comparable to All Clad at a fraction of the price
Lodge then 80 grit to 120 grit wet grinder, and give yourself some time on your lawn with it.
out of the 3 higher end cast iron companies you mentioned, which one has been your favorite/ go-to?
Good question. I like all 3 for different reasons but to give you a straight answer, Smithey. I’ll be doing a video comparing them (plus Lodge and Calphalon) very soon.
@@PrudentReviews thank you so much for the straight-forward answer! I cant wait to watch that video! ^ ^
Dalstrong makes great cookware
I got lucky and found some old chefs pans from the 50s at a garage sale. They came from a local restaurant that shut down a long time ago and the owner had kept them in the family. They work a treat
what about all-clad d5
I use cast iron
Demeyer Atlantis or hestan nanobond if you had to choose??
Demeyere
Even with the chance of handle breaking off on demeyere?
@@nolanticman9534I have the same question
??
Why not calphalon
What about stainless nonstick, kind of like hexclad?
Avoid it, its the worst of both worlds
Hard pass
I guess it's all subjective, but, we've had it for over a year and we love it. There's no sign of deterioration so far. We'll see how it holds up in a few years.
De Buyer carbon steel will last longer than 10 hexiclad pans will
Whoa, where's the carbon steel recommendation?!
Matfer - sadly YT shorts are limited to 60 seconds
Teach yourself to cook on a well seasoned carbon steel pan, and you will never have to waste your money replacing non stick pans again. Plus no chemicals.
All harm free?check those
carbon steel and nitrated carbon steel for bomb proof metal safe non stick.
Usapen
AH WHY ARE YOU STARING AT ME. PLEASE LOOK AWAY
What about hexclad
My full review is posted, just search “HexClad” on the channel
Victoria>Lodge when it comes to caat iron
Lodge cast iron
Unless your bougie like these people below my comment then go with their suggestions
what cast iron do you suggest for people who are weak? lol
Field Company and Lodge Chef Collection are relatively light for cast iron but they’re still heavy. If weight is a concern, go with carbon steel. It’s the thinner, lighter version of cast iron. Matfer bourgeat, Made In, and de Buyer are good brands.
@@PrudentReviews What do you think about the STUR cast iron skillet? It's also pretty light for cast iron.
Learn to use cast iron or carbon steel.
Circulon cookware lasted me for 10 years then went kaput. I recently tried Hestan and will be returning it bc it sticks badly. I’m going back to what I know gets the job done. Circulon.
Ceramic pans? Not much out there about them but have had my eyes on the Techef CeraTerra ones
Don’t buy non stick at all. They are all garbage. From the cheapest to the most expensive, I’ve tried them all, scratch and chipped even after using all the utensils they tell you to use. Garbage pans, waste of money.
hated stainless when cooking and went to granite, so happy
Stainless steel pans are trash.
I pressed like but then you began to suggest toxic Teflon “non-stick” pans and I unliked.
Anyone reading this: the steel options he talks about are good and non toxic, but the non stick pans are very dangerous to your health.