Here's the list of products reviewed. More details in the video description. Thank you! Thermal Imaging Camera: amzn.to/3SKYuDI Blue Diamond: amzn.to/42lKqUn Granitestone: amzn.to/47XqBne Tramontina: amzn.to/3OpIy7f Sensarte: amzn.to/3Sio15y Carote: amzn.to/47Y3Srp OXO: amzn.to/3SnnHlU Cuisinart: amzn.to/3OnYSFE GreenPan: amzn.to/3HF8sjq Ninja: amzn.to/3OobgFt Anolon: amzn.to/42oaqOH Caraway: amzn.to/3udnOZm Made In Carbon Steel: amzn.to/3SDSkFc Imarku: amzn.to/42nyul0 HexClad: amzn.to/3SCBjLv
Would love to see a review like this that covers all ceramic-coated/metal-utensil-friendly pans. GreenPan, MadeIn, Caraway, Our Place Always Titanium Pan Pro, etc. There's definitely some overlap here, but I'd love to see oven-safeness and chemical makeup of the coating a lot of them brag about being free of bad chemicals/substances like PFAS, PFOA, PTFE, Lead, Cadmium, and BPA.
To bad this test is obsolete cuz the university in the U.K. has done a study proving all non stick material is cancer toxicity and unsafe for all human use. Do yourself a favor and just use a cast iron pan. The original nonstick pan
My wife always asks me why I watch these videos. She hears your voice and says "Are you watching that guy that compares oil, lawnmowers and drillbits again?" I've explained to her countless times about your merits... unbiased, not sponsored, objective and thorough. She didn't understand what I was talking about until this video. Haha. As always, a fantastic video. It always amazes me to see how you find the right ways to test every product you feature in your channel. Great work.
My girlfriend and I were watching videos last night about best nonstick pan. I told her I should write project farm to cover this topic. 12 hours later project farm posted this video. My jaw just about hit the floor when I noticed the thumbnail. Thank you project farm!
Yep,,, my son and I had been starting to have big breakfast during the cold weather. You can only eat so many poached eggs,, and He was saying we have to get a nonstick pan so we can have fried eggs and grilled cheeses',,, a new pan was on the list for next week
Love this guy! I used to spray these coatings (on a production line). Ceramic coatings have infinitely variable properties, depending on formulation, application, curing and finishing. You can make even "cheap" coatings last by following a few guidelines. 1. Don't over heat them. As soon as the pan warms up place something in them (whatever you're cooking). 2. Don't use metal on them. Some formulations can withstand metal spatulas, but ALL coatings are somewhat softer when heated. 3. Don't "thermal shock" the pan. Let the pan sit and cool before immersing in water to clean. The coating and substrate (aluminum, steel, iron, etc) have different thermal coefficients and thermal shock WILL separate coating from substrate. 4. Use a "plastic scrubber" to clean it. All coatings are harder than those scrubbers. I have had very cheap pans last 6-7 years. But as soon as you overheat or scratch the coating the pan will break down very quickly. My 2 cents.
i started watching videos before making a BF purchase on toxic cookware , then went to these reviews and have done opposite everything you said and probably ruinefd every piece of cookware, i have cooked on 20 yr old hand me down expensive chef s cookware coated teflon and new stuff post 2013, have cooked on .99 store teflon. luckily i bought martha stewart stainless 5 piece cookware and used that half the time of past 20 years....... in the end i thought i was being healthy eating organic fruits and veggies and grass fed meats 60% of the time and not using microwave since the 90's but still cooking on toxic cookware. conclusion i think going back to drugs and alcohol if the shit people buy from trusted corporations is killing me anyways. lmao
i bought so many products based on your experiments and im never disappointed so far: floor jack, jack stands, rust convertor, battery jumper, pocket knife, motor oil, sea foam somehow you keep em coming, very impressive!
The most important of these examples without a doubt is the jack stands. None of the others are putting out actually life saving information. @Projectfarm isnt like Stevetheguardrailguy, where his life mission is preventing tragedy, but that video is undoubtedly responsible for saving a life, or preventing a life changing injury. Its not something that can be calculated, but with how many people saw it, it certainly prevented someone from buying a bad jackstand and trusting it with their life and subsequently losing the gamble. 👏👏
I remember voting for you to review household items but I didn't think you actually would. Wow. This is amazing content. You really did a fantastic job on this. So incredibly useful. Your one man operation is seriously giving Consumer Reports a run for its money. Keep up the great work. Love the hat!
So impressed by the speed of the information flying at me in this video! Never even comment on YT videos and I love to cook. More creators should make videos like this!
This is the first and only non-stick frying pan comparison that is worth anything. A huge thank you for doing this, filming it and sharing it with us. 👍👍👍👍👍
Without doing it 100-200 times (like America's Test Kitchen does with their tests - 50 times making eggs) its unfortunately pretty worthless. Being non-stick out of the box is one thing (and the base function), being non-stick 2 years down the road is the important thing. Also, poor Carbon Steel pan, completely wrongly used and thus instead of basically non-stick a sticky mess.
@@jcstrabo yeah but also don't get me wrong but not being able to see the test conducted in ATK does make me trust them less, this is why you cross reference multiple videos before deciding what to get
@@jcstrabo You're right that exhaustive long term testing would be ideal, but realistically most people won't use the pans for that long, or they'll be scratched to hell by then. Besides, it's good to know if any brands have crap non-stick properties to begin with, since it's very unlikely it'll end up winning over time. Given the low price of some of these pans, it makes more sense to simply buy one a year rather than buy one for 3-4x the cost. The carbon steel pan was tested just fine. It illustrates that spending more money on one doesn't give you any extra convenience if all you want to do is slap an egg into a pan without mucking about, and with the minimum prep and clean up effort.
I've never seen anyone "properly" review pans like this. Amazing. Very definitive. This made anyone who's ever reviewed cookware look like a fool. I want a bigger list of models in this chart... but no need to bother reviewing any pans that use a single screw to attach the handle.
Despite the screw, I thought the Sensart looked really good. I like the smooth bowl (no exposed rivets), non-stick, and even heating. Handle won't get hot. Just don't put it in the oven.
@@matsudakodo @darkpheonic77 Trust me on the screwed in pans. It's far too much of a weak point and shows that the manufacturer did not design a pan to last. When done right, the rivets aren't problematic to clean, and you know you have a solid pan. Otherwise you end up in a fails video compilation where you broke off the handle and lost your food behind the stove.
Screws are so dollar-store. In 10 years of line cook experience in 2 restaurant kitchens, I never saw anything but heavy rivets. There's a reason for that: they hold up.
Just bought a Granitestone Pan, as I KNOW it's gonna be good if you have rated it. Keep it up pal, you are a world service! Thanks from across the pond.
@@lancercool1992 For some things, yes. I am and have been for years. However, many of their reviews are more subjective and anecdotal than I prefer. I like the more methodical and objective testing approach here. Regardless, great we have these sources of info when we have all these options.. :)
I couldn't as there is no Tefal pan tested, while this is one of best and most popular brands in the world with both cheap (and still not that bad) pans - up to "Titanium6x" thick pans. And none of these pans had ILAG coating, which is also very popular.
piggybacking on this comment: I feel like the carbon steel pan didn't received a proper representation here. The BIG difference between all those pans and a carbon pan ,is that this pan is going to just get better AND is literally indestructible. I have the "de buyer mineral b" now, pretty much exactly 11 years. Its almost daily in use, and the coating is better than ever. I use it for smash burgers, and i almost felt like, its too non stick for the burgers to stick to the pan proper, they release almost by themself. I can fry eggs easily in this pan, and the heat transfer is superb.
Fridges are such a disaster to test: They're take up a lot of space, are expensive, are hard to transport, and have high enough peak draw to be annoying to test concurrently. I'd definitely love to see them testing, but I can totally understand if that's a bit too much of an ask. I'd be willing to forgive PF for asking a store (not a manufacturer, obviously) for help to make this happen (i.e., "Thank you to [brand] for lending me these fridges. They're not paying for this video and have no editorial control"). However, I suspect that even such a faux sponsorship wouldn't be enough to make this practical.
I love the foray into housewares and other non-"tool" products. If this channel has taught me anything it's that you can print whatever you like on the side of the box and nobody is going to stop you. Being able to actually see a bunch of things perform real world tasks is so helpful.
Thank you for yet another great review/test. My wife and I bought one of the Granite Stone pans and it cooks extremely evenly and doesn't stick at all. It's easily the best performing pan we've ever bought. She's happy that I found your channel 2 or 3 years ago.
This was such an epic video! I've been getting spammed for years about hexclad being endorsed by Ramsey himself. To see that price get wrecked by so many 'cheap' pans is truly satisfying! You're a legend, my dude.
Next weeks review: New Belts tested as a result of changing belt sizes from eating all those pancakes, eggs & cheesemellows…lol. Always great to watch!
I work as a product QC personnel for a company once, god I wouldn't have thought one can think of so many way to judge a product............... you are the GOAT
The problem with a lot of these pans is that the non-stick coating wears out extremely quickly. The real test for these pans is not if it can be non-stick out of the box, but how long the non-stick coating lasts.
You have to take care of nonstick pans and follow their instructions or they’ll wear out much sooner then they should. While all nonstick fails at some point I stay away from pricey ceramic coated ones. It’s a sacrificial coating that loses some of its nonstick properties every use. You usually always get what you pay for with nonstick. If you buy $10-$15 pans you’re lucky to get 6 months lol. If you get some quality ones they can last a few years.
They say the best are only about 5 years. Of course how much you use it will vary that. I buy cheap ones and replace often but my cast iron is ancient as well as my stainless and carbon steel.
Agreed. While these kinds of tests are great, they only test a snapshot of how something performs when brand new. For a lot of items, they all perform pretty good out of the box, the real test is how they perform over time. There is a huge variability in the longevity of non-stick pan surfaces. I would have preferred to have the longevity tested over the performance when brand new.
I agree!! I bought an all white non-stick pan five or six years ago from Marshall's (they sell stuff that doesn't sell well at the regular retailers) and that sucker is just now starting to stick. I spent the princely sum of ten bucks and would gladly buy a complete set if only it was branded... 🙄
A lot of manufacturers especially the expensive ones, probably wouldn't want this independent performance test done because all that marketing costs spent would go down the drain. This is what consumers really need, transparency and honesty.
The problem is he needs a tad more science, because the "efficiency" test is going to punish taller narrower profiles and reward pans that leave the water more shallow and have better surface contact with the hotplate? At the very least I'd mount the heat probe on a chopstick so it inserts to the same depth each time? Put the probe in heat safe room temp dishes and then record the temp of the probe 20 seconds after the timer expires so there is time to tip the water into the dishes?
@@V0S1N0 At the end of the day, bo one cares about that. No one is doing exact science making a pancake. People want products that preform in real life scenarios, not in a lab.
@@V0S1N0 Doesn't matter, restaurants buy whatever is cheapest because a $16 skillet from walmart or a supply store will last long enough to outweigh the extra 2 months of use you get out of a $40+ pan. You only invest in stainless/carbon steel pans that should last your entire career with proper use.
One of the best videos yet! And that's saying something! I very much appreciate the scratch test as that's the most important to me, I don't wanna have to toss out the pan after a year. I'd be completely happy with the granite stone or the green pan thank you for the video 10/10!
I grew up in a hotel, worked in the kitchen since I was 5, have been cooking for 75 years. I bought a Granitestone set of pots and pans last year, they are really great, so I gave a set to 8 relatives as a Christmas present. Everyone loves them.
I'm looking for a ~1qt and ~2qt granitestone saucepans. they sell a 2.5 qt Granitestone saucepan, but it$40 and I can get 2 Greenpans or 2 OXO pans for that price. So I'd love to know where to get a good deal on some Granitestone Saucepans, I'd buy them without hesitation.
Bought a set of Granitestone cookware last Christmas(2022). I am still impressed with the non-stick coating. I still have to keep an eye on whatever I am cooking. If you are multi-tasking in one pan foods can "drift" into each other if you are not paying attention. Best non-stick cookware I have used. After everything I cook, the pan could be wiped out with a paper towel like I never cooked at all. As for durability. I still primarily use wood or plastic utensils. On the occasions I had to use metal, I found no damage or loss of performance to the non-stick.
I'm glad you've branched out into other areas of youtube. The cooking scene on youtube is a cesspool of hidden product placements and people trying to sell you their cookbooks...cough cough...weissman... We needed this.
We have the Granitestone 20 pc Cookware set. I think we paid something like $140 for the whole set. I just asked my wife how she likes her cookware and her reply was, "It's probably one of the best household things I own". Mind you, we've been married nearly 44 years and have gone through maybe 5-7 different cookware sets. Your video shows exactly the way every piece of this set functions. Thanks again for a very informative video.
Thank you for the independent confirmation. I was seriously looking at this set at Wal-Mart, and I might well get it sometime this spring when cash is a bit more plentiful.
@@CharlieLarkin75I've had Granitestone pans for 4 years and I'll never buy another brand again. Truly incredible pans. We've got 4 adults and 1 child in our house that use these pans and they've lasted this long and I'm still able to shake an egg off with barely the lighted spray of oil.
I have to say it can be a real challenge to find reviewers who are both truly impartial and simultaneously do a thorough job testing products. If I'm going to buy the types of products you review, I basically always check to see if you made a video about it.
There is an issue with the carbon steel skillet though. Carbon steel skillets usage is very different from coated non-stick pans: the temperature of the stove must be lower, and they usually need a little bit of fat. You will never get a good result with no or low fat food like he did, food will tend to burn because the temperature is much higher.
Hi Todd: Great video. Several years ago we purchased a set of Henkels non-stick fry pans for too much money to mention because at the time we had an inductive range (which failed shortly after the fry pan purchase). We went back to a simple coil top range. The Henkels pans lasted for a number of years but the non-stick performance gradually deteriorated. Based on your video we purchased an new Granitestone pan based on your ratings. We have never had a better non-stick pan than this one. Eggs and grilled cheese just slide out. Very impressive. Keep up the good work. Thank you.
Yeah but the carbon steel pans take a lot of use before they are close to nonstick. Using them basically dry isn’t a good idea either. In the end I don’t care for my carbon steel wok for sensitive stuff like eggs but it does amazing with heat for meat and veggies.
imo the toxicity is the most mysterious and most concerning aspect of any of these pans, that's why I don't use them. some nonstick coatings are known to cause cancer, and the ones that claim to be safe probably can't be trusted imo.
As a retired firehouse "chef" for 20+ years, I have been a die hard cast iron user. I have used the Ninja skillets for a few years & have become a fan. Easiest to clean & their lids seal well & the Ninjas I have each have pour spouts. Very convenient. Excellent test!
I agree Mike, we have tried a crapload of non-stick cookware, our Ninja has help up extremely well over the last several years, by far the easiest to clean and best overall in our opinion.
Non-stick has an inevitable lifetime, but if they're reserved for eggs and pan sauces, along with silicone utensils, they'll last a looong time, and work better than anything else.
HexClad is a scam. It's literally not nonstick. With the methodology in the video, prepping the pan with vegetable oil, a good cook could do pancakes on steel pans. HexClad basically combines the worst parts of a steel pan (sticking) with the worst parts of a nonstick (coating wears off). Compare to the Ninja that I use. I don't use the oil treatment when I do pancakes, and my pan is years old.
@oivinfhe was way hotter than that. It was 600+ if you have never used them than do not speak on how they should be used. They are meant up be used on low.
I've had to pot and pan shop twice in the last 6 months and I've rewatched this video like 8 times during my research. Excellent work. My wife was asking me the other night "omg how could you keep watching this"... very easily 😂
@@BrizzitHQ You guys really should think about the green. It's the best non-toxic plan and got really good marks across-the-board except for heating. I do a lot of research and you don't want to be eating that soft Teflon coating. Ceramic is harmless. I was happy to find out after my research over a year ago that the green pants performed very well here. there is nontoxic as an iron skillet and perform very well and slickness tests.
My wife and I just got the Caraway set and they are pretty amazing. May have looked more if this video came out before I bought them but very happy with the caraways
I bought the Hexclad set about 2years ago, they worked great at first but now most things stick to them. I had a T-fal pan (much cheaper) and it lasted 4 years. Loved this review!
Yeah, I had a cheap T-fal pan and it lasted quite a while - replaced it with the Ninja here and it was quite an upgrade in every way but two. Like in the video it takes a noticeably longer time to come up to heat, which means you need to re-calibrate your cooking times a bit. The other is having those nice metal handles and lid holders - well they can get hot some times - where as cheaper pans tend to use plastic or something else that doesn't conduct heat - they feel cheaper but they're more comfortable to hold. Still, for cooking, the Ninja pan was a nice upgrade, it cooks more evenly and is more consistent.
How long after purchase did things start sticking? I'm only 6 months with mine so far (induction + 2 min low-temp preheat) and they been performing just as new.
@@dakotaslt232001I recently got a set of blue diamond pans and they're excellent. I've cooked eggs in them the same way he did but mine didn't stick at all. I'd also like to point out that blue diamond pans say in the instructions that even though you could use metal utensils it's still advised not to.
As a Brazilian, i've always watched your videos for the entertainment value, since almost all the tools presented on this channel aren't avaliable here. Nice to see something i could actually buy being tested! The Tramontina brand is kind of omnipresent in our country's kitchenware.
Tramontina has been a name ive respected for a long time. Everything they import to the US has been great in the price to performance ratio. I particularly loved their machetes back in the day when i hiked and camped frequently
@@bl4558 Agree, we have a tri ply professional nonstick Tramontina fry pan rivet-less and its works very well. Just don't use metals utensils while cooking nor scratch/metal pads to clean. LOL PS- Use baking soda or Bon-Ami o clean any stains in the pan. NO commercial cleaners.
We took a chance on granitestone about 5 years ago. I wasn't expecting much because they were so cheap, but they have proven to be by far the best pans we've ever owned and still holding up after regular use.
You are the man, you are right on time, you give the best and the most thorough reviews….it’s always exactly what I’m looking for. Just 30 minutes ago, I was cussing my stainless steel all clad pan. Thanks, a purchase will soon be made
I know testing longevity would be a daunting task but I can speak to several of these brands. I've been buying these things for over 10 years dating back to the red copper. It's always difficult to receive clarity in reviews on Amazon as different people may not cook often, some may not follow instructions such as using improper utensils, cleaning improperly, placing a hot pan into dishwater, etc. My wife cooks daily and the meals vary widely. Additionally, we too had to learn through trial and error about proper care for nonstick pans. With that being said, here is our experience. The red copper was absolutely awful, warped, stuck, discolored, flaked within 6 months of daily use. We then tried the Granite stone and had similar results. About seven years ago, I bought her a tramontina pot which she raved about so I did some digging and found they made frying pans. She loved them and they would hold up for about a year and then it became a tradition to just buy a set every year. After several years of doing this, I came across an ad about OXO and after research saw they were highly rated. So, that Christmas we decided to try the OXO instead and she loved the heft of the pan and even spread of heat. Sure enough, within a year, it was failing and it was back to the drawing board which happened to be this past Christmas. So, I dove in to watching videos, reading reviews and the Made-in brand was supposed to be top of the line. Unlike the carbon model you tested, they do make a highly rated nonstick frying pan for $150. Being tired of buying pans annually, I decided if $150 is what it took to get a good nonstick frying pan that would last then I would happily do so. Luckily I bought it before Christmas which gave us an extra month to return. Initially, she was thrilled but just prior to 2 months, it started sticking which fortunately allowed us to return prior to the return window closing. I looked at reviews for the hexclad and reviews after review showed the coating chipping away and in people's food. I was getting ready to purchase her another set of OXO or Tramontina to get us through another year but she came home with a $20 nonstick pan from Kohl's or Target and said at this point, if we are going to buy annually then we might as well get $20 pans and swap them as need be. It has been holding up well. To reiterate, if you cook daily and follow manufacturer instructions, use silicone utensils, let the pan cool prior to plunging into or under water as we did then the best you might get is 6 months to a year whether you spend $50 or $150. On the other hand, her pampered chef and cast iron pots and pans are amazing, just not nonstick. For some of you who do not cook often, the OXO and Tramontina might last you several years if taken care of properly. Hopefully, someone does invent that perfect nonstick frying pan but we haven't found one yet.
Nonstick pans will always have a relatively short lifespan, no matter how well they are made. Its an engineering problem that can't really be solved with today's technology. Unless a manufacturer starts a service of stripping the old coating off your pan and adding a new one to it (like resoleing a shoe), these nonstick pans will always end up in the landfill after a few years. Thats why many people have moved away from them over the years and to longer lasting materials like cast iron as you mentioned. One material you could try would be enameled cast iron pans. Staub and le creuset are popular brands that make quite a few different models. While they are not perfectly nonstick they are easier to clean than tradition cast iron and require less oil to cook with to prevent food sticking.
I basically came to the same conclusion, the longest I managed to get a pan to last was 2 years. I finally dropped burning money on nonstick pans and moved to cast iron and butter/tallow/coconut oil for cooking lubricant. It takes some trial and error and learning, but I can cook eggs without a mess now. It's important to let the pan pre-heat. My main pan is a square one which suffers big time from hot spotting on round heating elements, so I also use a square copper heat spreader. One thing that's important for cast iron is to use a metal spatula (I use a Mercer Culinary Millennia Heavy Duty Turner that I rounded off the corners of) and to happily scrape the pan without fear, the opposite of what you normally would do. This knocks down bumps over time and removed buildup that causes sticking. Combined with occasional proper seasoning (I use Crisbee Cream) results in a flatter surface that will stick less. I had initially continued to use my wood spatula that I used with nonstick pans, and it seems that likely wasted some time getting my pan to where it should be. Note for those ignorant of cast iron/carbon steel seasoning: seasoning is NOT crusty filth and is NOT a source of flavor. It is polyunsaturated fats undergoing accelerated oxidation from heat (and iron particles) and crosslinking to form a tough polymer on the surface of the pan. Seasoning cast iron is basically like a slower version of taking red hot iron, and dunking it in oil (which comes back out with a black protective polymer coating). In fact, doing exactly this is what's done to "pre-season" many pans you buy in the store. You can also absolutely use regular dish soap and let the pans soak if you need (lye based soaps are what can damage the seasoning). You just clean it off, heat it up, apply oil, and let it cool back down. No issues. Personally I only typically clean the pan prior to cooking, since all that's in there after cooking is carbon and fat, which is MUCH easier to just scrape off when you just leave it for the next day when the pan is cool. I currently only touch up the seasoning every 2-3 weeks, which consists of soaking or wiping it with a wet paper towel, applying little bit of crisbee cream, heat it up to barely start smoking for a few minutes and letting it cool. I'm fine with nonstick for pots though, as those are filled with liquid which is much less harsh than what pans are used for.
@@patrickr9716my wife and I moved over almost completely to cast iron. If it’s properly seasoned and maintained it’s very close to non stick. My scrambled eggs don’t stick nor do my sunny side ups. I just use a bit of Pam or similar. Just make sure to dry it well (I heat it for a couple minutes with a low fire)and wipe down with a bit of olive oil.
I also came to the same conclusion for the non-stick pans. I have a nice stainless set for all of my pots and pans and a great set (2 sizes) of cast iron pans. I have two non-stick pans for eggs and pancakes etc, and those are the cheap, or inexpensive, pans you can buy at Sam's in their Restaurant Supply area. I think the egg pan is $12 and the 10" is like $18 and I get an easy year out of them with proper care. I cook eggs almost daily and use the 10" a few times a month for other items. Cheap to replace and last a while. They're thick and somewhat heavy aluminum pans with silicone handles that are also oven safe. Not a bad set for the price. The other pots and pans don't need non-stick duty so I get a lot of use out of them. No my sets don't match, but I don't care and I now have pans I can keep a while.
I held my breath when I saw this video because my wife and I really like our Ninja pans. I’m glad to see mostly A ratings. I’m surprised it was only a C on the scratch test. After several years all of our pans still look like and perform like new. Your tests are my golden standard and I value you more than consumer reports. Thanks for all your efforts!
Years using a Ninja. Have bought and replaced cheaper pans before the Ninja has any indication it's anything other than brand new. Still can't tell it's been used on the cooking surface.
Unless you're abusing the pan by using metal utensils, cleaning with copper or steel wool, or putting it in a dishwasher, the coating should last years even if it's soft
@@jadaweeknie Like I said. I can only speak for myself and my wife but We love ours. They look brand new and the surface finish does not feel the least bit fragile. The only downside is they are a bit pricey, but price is not a factor if they last because we use them all the time. I normally stay away from metal utensils with them, but I’ve used ordinary forks, spoons etc. many times when I was in a hurry. But that’s just my results. PFarm definitely did his normal, thorough test and his results really tell a full story so credit where it’s due.
As a scientist myself, I found your process and presentation to be EXCELLENT. You were thorough and got right to the point. Great job in demystifying the choices. Loved it.
The only thing left out is the hardest to do a test like this for, but one of the most important: how long does it stay non-stick. I also would have liked to see a more premium pan, like Scanpan get tested. I've used Scanpan for years and like them, but they are pricey and don't last forever as the non-stick eventually starts to fail due to... who knows? Carbonization, or the coating itself changing it's makeup due to high heat? Regardless, having a cheaper option like that Granitestone would be great, so long as it's comparable quality and lasts longer than a couple of years.
That hat got me! “I need all the help I can get.” Love it! By far the best “real world” tests videos on products people actually use. These vidoes keep me up as I have to watch the entire video each time
It's so great to see such a traditional brand like Tramontina earn some praises in your channel as a good cost/value product. For us Brazilians Tramontina is like John Deere is for you. It's an all around utility brand, with metal being the most present in their products and great applications in the house.
Tramontina seems to have burst into the North American market virtually overnight, and is now everywhere in Mexico and the United States. It is so nice to be able to find such solid quality products, from utensils to cookware and more, with none of it made in China, and seemingly all at competitive prices.
Texan, and can confirm. I have a friend in Canada who introduced me to Tramontina. It turns out, the steak knives my family has had since the 90's are actually re-branded Tramontina knives, and they're still just as sharp as the day we bought them. Even the wood finish on most of them looks brand new!
The Granitestone is really impressive for that price point. I was surprised that a $20 pan out did so many more expensive pans. Great test as always. Ive been watching this channel since the very beginning and anytime I buy something nowadays I always check your channel first to see if you've tested what I'm in the market for, at the moment. That has definitely helped me get the best products and saved me some time researching and money. Thank you for that.
@@Azzow15 I find that it's usually the lower-mid priced items that offer the best value, and the upper-mid priced items offer the best performance. The cheapest product is almost always a disaster and the most expensive product performs great but with diminishing returns. In this test I was surprised that the lower-mid item also offered the best performance.
I have been using the GraniteStone for 5 or 6 years now, i am on my second one. Mine lasted around 4 years before i had to get a new one as the coating got scratched and became less non-stick over time. For the price it's hard to beat though. Just dont use metal utensils or go above medium heat as you can risk damaging the non-stick coating, as per the manual.
It's a pan. Basically, a shaped metal sheet with coating and a handle. With simple things such as these, beyond a certain price point, you're paying for brand, design and other bells and whistles.
I wanna point out some general equivalencies for the moh's hardness tests between 3-6: The point on a level 3 pick is made of copper; an item that scratches at a level 3 can be scratched with something like the edge of a coin (although pennies minted past 1982 might not); your fingernails will scratch at 2-2.5 Level 4+ picks are all made of very specific alloys, and finding accurate comparisons gets a little more difficult, but a nickel or a dime would probably manage. A standard boxcutter should scratch up to level 5, and denser high carbon steel would be needed to scratch a level 6 like the greenpan.
It's just a relative test. You're supposed to use wood, plastic, or very smooth metal spatulas and spoons. I've "worn out" many non-stick pans, but they didn't wear out from mechanical damage, they gradually broke down from 300-400F heat.
@@SnifferSock The coating is made up of a lot of different materials that have different heating and cooling zones. Stuff expands when it gets hot and shrinks when it cools, some stuff heats up faster which means it expands faster, forcing microscopic cracks to form when it cools. Do that enough time and then pieces start coming off. That's why the ceramic non-stick coating is supposed to last longer than traditional teflon style coatings; ceramics have really good thermal absorption properties.
Teflon has many problems, none of which are discussed in the video: health problems, and environmental problems. PFOA is thought to be cancer inducing, and PTFE/PFOA are nearly impossible to eliminate, meaning it goes in our environment and pollutes it forever. So much so in fact that traces of it have been found to be in human blood. Not forgetting that these aluminum pans are barely recyclable if at all. And all will fail within a few years.
Newer ceramic coatings are non toxic, but otherwise present the same issues as the Teflon pans: longevity, and I believe, environmental issues. That's why carbon steel pans are superior in many ways and getting traction: they don't fail, they aren't toxic and their non-stick properties build up with usage. Sure, they will never be as non-stick as Teflon (nothing is), but they last forever, and they sear meat much better than Teflon or ceramic coated pans.
Hey project farm! I've been struggling for years to find a good non-stick pan. They almost all work fine at first as you've demonstrated but quickly stop working. Thanks so much for making shopping for the next one so easy. Been a huge fan of your work for years! With so many content creators leaving the platform this year, I'm so glad you are still going strong bringing unparalleled value to the community. Take care of yourself!
Yeah, non-stick does that. Get a carbon steel pan, it only gets better as time goes by. The tests here don't really show its true strength because you needs a different technique with them.
My T-FAL nonstick pans are good for about 5 years before the nonstick quality has worn away to a degree that requires replacement. You can decide whether replacing your pans every 5 years is acceptable, but I'm OK with it.
some things to help you could be to cook at a lower temperature, make sure not to use damaging utensils (and cleaning methods), and to make sure you don't get the pan too hot, avoiding an empty pan. Also, as another person mentioned, carbon steel
General advice on pans for anyone looking to get serious about their cooking: Weight and thickness = better temperature control and more even temperatures, especially when it has an aluminum or copper core. Ceramic: lasts for about 6 months with frequent cooking. After this point they stick horribly, dont spend too much on these, they will always wear out. Pretty good nonstick performance. Teflon: lasts a few years if treated properly (dont use metal utensils, dont stack pans without something inbetween). These have the best nonstick performance of any type. Hybrid (hexclad, henckels paradigm etc): these will scratch and wear out all the same as any other teflon pan but they are generally more resilient to abuse, but i dont recommend them because once they wear out they become AWFUL to cook with and will have worse non-stick properties than a regular stainless due to the texture. Cast iron: learn how to season these properly and use some oil and they are surprisingly non-stick. Forget the wives tales of never using soap, thats because old soaps used lye, modern soaps dont damage the seasoning. I have a clean seasoned cast iron and it beads off water almost as well as a teflon pan. May take time to build up a proper seasoning, just use it and it treat it right and it will last 1000 years. Cooks very evenly. Carbon steel: you MUST season and hand clean these properly (soap doesnt destroy seasoning thats a myth). They require a bit of technique when cooking but a couple youtube guides and you're good to go. New pans will stick a fair bit, but over time with a bit of oil and proper technique nothing will stick to these and they will last 500 years if you treat them right, a bit better non-stick compared to cast iron due to surface smoothness. These are the pinnacle of professional kitchen cookware alongside a tri-ply stainless steel set. Stainless steel: one of the most difficult types of cookware to use properly, requires technique and if you dont know how to clean them properly they will be your nightmare in terms of sticking and burning. However, a high quality brand tri-ply stainless steel cookware set is the pinnacle of any kitchen and will provide nearly as even cooking as a cast iron. Many recipes rely on building up a fond in the pan which is deglazed with wine for an incredible sauce with minimal effort.
Teflon: also killed a bunch of people because of the toxic coating and had to change it yet they still say don't scratch it or go over 500 F or you can get Teflon flu from the chemicals it gives off.
"Cheesemallow..." ... ... ... I can't even words. LOL The even heat distribution of the Caraway sold me! Hot-spotting is one of the biggest issues I've had with skillets, and it can absolutely ruin an otherwise great dish. I forwarded this video to my mother, and she asked me to include some feedback: Her biggest concern with a non-stick pan is longevity. She says typically with about 3-4 months of daily use, every non-stick pan she's used has had the coating start to flake off, and she's convinced it's a byproduct of hot-cold cycles rather than hardness, and that regular dishwasher cleaning versus hand-washing can have an effect, too, even on so-called "dishwasher safe" pans. She also says thank you for the video, and she'll be trying some new brands soon!
Speaking of longevity. I have a set of all clad non sticks that I have always used either wood or silicon in. Always hand washed because I don't have a dishwasher. I always use the soft side of the sponge. They are about 2 years old now and just starting to show wear. They are my daily driver(s).
@@rlux70 expect them to go on for two more, just last year I retired my trusty pan I used in dormitories and it finally gave out after five years of use. Only used with wood utensils and hand washed it, not a major brand, just your regular low end frying pan.
If you or your mother don't mind handling a 2kg pan, you should look out for non-stick coated cast iron pans. Never had such good results before. Granted, they take a lot of time to heat up but keep it for very long. Very good for steaks which need a little time to rest after searing. I switched to cookware by a local manufacturer who's creating a blend of Teflon and titanium oxide. They provide 10 years of warranty on the coating. I will see if they stand by their promises ;) You don't even need to scrub those pans. Everything can be washed away even if it sticks at first. I'm very confident this is not the only manufacturer which provides this kind of coating. By the way the trick on the hexclad is that the coating is sunken in and is "protected" by the bare metal dimples. Working with metal objects within that pan isn't an issue but the trade-off is that a certain amount of surface is not covered by non-stick coating, hence the result with the cheese becoming stuck. These edges around the dimples will also lead to rapid delamination, i figure. Regarding longevity in general: Don't ever put these non-stick pans in a dishwasher. Never use glass fiber reinforced utensil. You can't see it but the fibers will act as a kind of sanding paper. Use silicone tipped stuff instead. This will also minimize the risk of scratching the coating with a sharp edge that might have formed over time. Even wood will scratch after some use. Also don't ever put cold water in them when they're hot, try to use warm water instead. Besides that a big offender here is also chunky salt or brown sugar. If you season and those particles scratch across the surface they will damage the coating inevitably. If properly handled, the coating should last around 2 years which is "perfectly normal".
I'd like to see a round 2 with some other high end kitchen cookware (copper, calphalon, t-fal, well seasoned cast-iron skillet, etc.) Another good testing idea could be related to cleaning off the cheesemallow/burnt-gunk with scrubbing and seeing how much damage it takes Great work and looking forward to more cheesemallow testing.
I'm curious about that also. Personally all things considered I'm still going to stay with my cast iron. But to be fair I've had them over 20yrs some 30+yrs
@@fz671 Cast Iron or Carbon steel is the only way to go after years of cooking. Buying a New Pan every few years is IMO wasteful cash wise. I will pass on my Cast Iron to my Kids and Grand Kids and so forth for generations. Use a bit of Fat for eggs Veg. etc. and it's slick and can be. Clean up is a breeze once the Finish is built up. You can even use modern soap on occasion after the finish is aged up because that soap doesn't have lye in it. Weight might be the only issue. But if that's the Case Carbon Steel is much lighter.
As someone looking into pans this has been extremely helpful. Would not mind more kitchenware testing! Very helpful for people looking to be or who are first time home owners.
Personal testament: I bought two box sets of Granitestone pots and pans about a year ago. They get a lot of use, especially the skillets. I use a gas stove with the iron grates creating a full interlocking surface on the stove. The pans have been quite good and on,y now I’m getting a little sticking with some frying. They work fantastic in the oven at 400+ degrees F. I’m glad they compared well and the sets were economically priced. Very impressive.
Great video! “For what it’s worth”, I have a Made In pan and love it. No issues with frying an egg at all! HOWEVER, just like Cast Iron, it does need more time to “break in” than the manufacture will admit. A couple rounds of bacon and the pan will become slick as cousin Eddie’s hair
Same here. I cook eggs on mine every morning and they slide right out without using utensils. Even a cast iron can do this if treated properly. The key take away from this fabulous testing is that ALL coated non-stick pans WILL degrade and slowly leach their coatings into your food. While I don't think the testing mentality was wrong I don't think the Made In pans should be tested the same, they should be tested and treated like Cast Iron. This even includes the heat up, I always let them heat on a lower setting for 5+ minutes before putting food in to deal with the center heating faster. Their advantage to cast iron is faster heat up times but at the expense of them loosing heat easier. Most people just don't want to bother with the idiosyncrasies of carbon steal/cast iron and are "fine" with how toxic coated non-stick pans are.
Made In was definately the odd man out in this competition and not really a fair test in this line up. It's also unfair to call non stick pans' coating toxic. The non-stick coating may be considered toxic as in 'found to cause cancer in the state of Califonia', but in a real life setting a sand sized piece won't be motabolized by the body and pass through.
I agree the carbon steel needs to be broken in, and using such a high heat is also going to affect things. I can be used at a lower heat plus who doesnt use butter with eggs or pancakes this same test with butter the the pancakes would be more even.
I only use carbon steel pans. I don’t trust all that non stick coatings. I love the carbon steels and once used to them, nothing sticks. Super easy to clean as well.
@@CharredChar Good points. I believe his testing used the pan in ways the average person would want to deal with and not in the way a consumate cast iron chef would care for and use their pans.
I waited a few weeks to comment, as I wanted to give my own pan at least 90 days use. I purchased a Oster Herscher 9.5 inch non-stick pan from Amazon. The price was $16.30. After 90 days use, the non-stick coating 100% intact. It is truly non-stick, it cleans quite effortlessly, heats evenly, and is simply great. A good egg skillet doesn't have to cost a ton of money - just gotta close your eyes and pick one. I got lucky with this one.
Do same test after 1 year of usage and results may end up so different. It's not a proper test, but it's hard to do one without spending huge amount of time. Be aware of this when making conclusions.
I really enjoy it when you test more random/non tool items. I really love how you test everything fairly. I bought my NoCry screwdriver set after watching your video and it's been brilliant for the past couple of years.
Normally don't respond to your videos but watch them all. After using all those expensive pans for years I bought a green pan after this video. WOW Best Pan Ever! Great reviews! Saw you on Matt's out in Utah looked like a blast.
I thought that frying will be done on engine oil, will be a double test 😉 and seriously, great job. I respect you for the fact that your materials are not artificially extended, and all the audio is just your commentary. Your tests are reliable, so keep it up. 👍 👌
I'm sure I don't have to tell you this, but... Your videos are so useful, it saves everyone from spending money on things that companies say are state of the art, but aren't even close to it. Not all heroes wear capes, some just have minds of curiosity! I love you, my friend! Keep up the good work! 😁👍
Bought a set of the Granite Stone pans to replace some aging nonstick pans. The temperature tolerances and nonstick coating being slightly more durable were the key elements influencing the choice. I'm a professional chef and was reticent to trust the quality of such reasonably priced cookware, but have been incredibly impressed with the pans over the last couple of weeks of use. Ridiculously performative coating and a impressively thick bottom on the Pro set make them an absolute pleasure to cook with. Had to come back to the video to 1. Thank you for and confirm your testing and recommendations 2. Assure other viewers that someone who has seen thousands of different pans across their career thinks the Granite Stone Pro set is pretty phenomenal at the price point. Even if they only last 6 months of heavy use in my commercial kitchen, they would have paid for themselves in perfect omelette results 10 times over.
I have a Granitestone in my cart and wanted to make sure I watched your video before buying. I'm confident in my choice and will buy it now. Thank you, what an amazingly thorough test!
@@ajk374 what's wrong with them? I had one that I bought months ago and have loved it so far. I was considering buying another one, but wanted to make sure I shouldn't try a Ninja or another brand instead, but decided to get another Granitestone after seeing this video. Ironically, it should be delivered tomorrow. 😂
@@princess3193 at a minimum, their service sucks. ask a question exactly about online FAQ, and all I got was cut and paste copy of the EXACT same FAQ that was unclear. Eff them.
I spent over 20 hours trying to decide which set of pans I wanted. Did I want to say forget non stick and go with my stainless or stay with non stick. Who's coating was I going to trust the most, who had the best reviews out of a number of companies that reviewed the pans, which coatings are really safe and which companies according to one product reviewer was telling the truth about not having PTFE's. I had an All Clad, switched to Made In and I was on the search for a better pan when I ran across your in depth review with proof in the pan not a bunch of "we said". Thanks for showing me all the different brands and how they cook as well as hold up. I chose the Granite Diamond Pro because of your reviews. I will report back in a year on how well it did or didn't hold up. Both my expensive pans lasted about a year. Thank you for your service.
Bro, that hat in the intro 😂 I actually really appreciate this one, I am a huge petrolhead (gear head, piston head) and i have always valued your reviews. I also love cooking, so seeing this review pop up on my feed was like my two favourite heroes meeting.
Man that Granitestone blew my mind how well it performed for its price, and I see Gordon Ramsay flogging those Hexclade pans. So glad you did this video.
With all the reviews and endorsements for hexclad I had thought about getting a pan. Glad I hadn’t. I still may give the madein carbon steel pans a try as they will get better with time. They would be in addition to/place of cast iron.
I purchased a set of Granitestone pans for $12.50 per pan plus lids 3 months ago. It's very possible it's the best purchase I've ever made. No issues with the pans so far, they all look and perform like new. *And I'm so glad I didn't fall for the cashgrab pan 🥳
I bought a Granitestone pan about a year ago from Walmart. I bought it out of pure convenience, not knowing anything about Granitestone. On average, I use the pan about 4-5 days a week and it has held up great. Ironically, my local Costco has had a Hexclad representative doing live demonstrations of their pan a couple of times over the last year and I was almost convinced to give one a try. After watching PF's testing, I'm glad I didn't.
@@matthewsmith1461 Considering granite stone had a tougher coating and literally cost 10 times less, no way the hex clad lasts 10 times longer without damage.
Have 1 small nonstick pan for making eggs, 1 large for anything acidic (like tomatoes), everything else is cooked in the same cast iron pots and pans I bought just out of high school.....over 40 years ago. Replacing the non-stick jobbers is an every 10 year or so deal... thanks for a great review.
I only use cast iron and McWare, which are like the old Magnalite from '91 and before. My oldest cast iron is over 100 years old, from my great grandparents and still going strong.
This was an excellent analysis of how these pans performed! Thank you for organizing all these metrics in an easy to digest way!! Will be looking forward to more of these videos!
I haven’t bought or used a nonstick pan since buying a Lodge 12” skillet some years ago for maybe $15. I cook eggs over easy almost every day and have zero issues with sticking. Using more butter/fat is of course necessary, but the main secret is that while a nonstick gets worse and degrades significantly in performance in only a year or two, a cast iron (or carbon steel) only gets better over time. It would be nice to see you use a well used and seasoned cast iron, with a bit of butter, and preferably on a gas stove or burner, to give it a fair comparison to the nonsticks. Nevertheless, like all your videos, I enjoyed it very much and appreciate the objectivity.
I hear you on the benefits of the cast iron, however one large drawback is the weight. For kids, people with smaller stature, and people who aren't experienced at using cast iron it is hard to beat a inexpensive teflon pan. Agreed on the video it would be nice to see these test on gas and testing over time.
Granitestone for the win! Green Pan & Oxo are decent runner-ups. But my goodness is that a good value. Especially for airbnbs, kids, camps, etc. Doesn't need to be fancy, just needs to work.
I wish I'd seen this review before I bought the Blue Diamond pan. It is slick, but I wanted to cook oil-free and you just can't with this pan. My result from cooking eggs was the same as yours: sticking. I think the key is to cook at a lower heat which I'm just not used to. I normally cook with a cast iron skillet and prefer it to the Blue Diamond. When we cook, most of us want fried food to be crispy and you won't get that at low heat. Nice review(!), one I wouldn't have expected from you.
Quality content, whether it’s wiper blades, tow ropes, engine oil, or cooking pans… your methods and presentation is unparalleled. Thank you for everything you do.
Ive used GraniteStone pans for the last 4 years due to Freakin Reviews test. My first GraniteStone pan still holds up to this day. Ive used everything on it and it just works so well. Just got a new Professional set and have been as impressed.
THANK YOU, SIR for spending hundreds of dollars on many pans and doing such comprehensive tests only to ruin the pans at the end. Your tests show all around performance of each pan and your grading scales just put an overall grade to them and makes it easier for us to make a $ conscious decision on which pan is worth it for your $. Very invaluable info and I'm truly grateful for you and all the comparison vids you do. God bless and may you continue to create more vids for us!
@@OHFORPEATSAKES yes he most likely is making that much so each comparison video he makes is probably just pocket change for the cost of the items. 😄 It's still very expensive for these pans which he could've not done a vid for and just save that $.
Most versatile reviewer on UA-cam, transmissions to non-stick pans! Entertaining and informative and I'm sure the pan companies groaned when they saw you were testing their stuff. 👍👍👍👍👍
Good to know. I posted above that we’ve been really happy with our Ninja pans, but we paid 2.5x what a granite stone cost. With all the nonstick scam pans out there, Proj Farm is one of the few testers that I trust.
I’ve been anticipating this topic and it was definitely worth the wait. Used many non stick pans over the years with mixed results. Worse one being Le Creuset with their “Lifetime warranty”, lasting the shortest time with great care. I followed the care instructions with pride. No dishwasher, soft side sponge cleaning and waiting for pan to reduce heat before washing. None of it made a difference. It was the most expensive non stick pan I ever bought by far and lasted the least amount of time- less than a year. With a big struggle the department store finally accepted the refund for the “lifetime warranty” product. You can imagine my interest when you posted this topic. Can’t wait to try your recommended choices👌
It's a great pan. It's best to pair with induction so it heats fast. And for those of us who can't be bothered cleaning the pan right away, everything is easily wiped off.
Yup, I was rooting for that pan in the rest of the tests after that pancake. If I ever come across a deal on that pan I am grabbing it and hiding it from the wife so she doesn't wreck it.
I bought some Granitestone pans by accident about a year ago. So far, they're the best pans I've used. I'm not much of a cook, but they cook good eggs with cheese.
Here's the list of products reviewed. More details in the video description. Thank you!
Thermal Imaging Camera: amzn.to/3SKYuDI
Blue Diamond: amzn.to/42lKqUn
Granitestone: amzn.to/47XqBne
Tramontina: amzn.to/3OpIy7f
Sensarte: amzn.to/3Sio15y
Carote: amzn.to/47Y3Srp
OXO: amzn.to/3SnnHlU
Cuisinart: amzn.to/3OnYSFE
GreenPan: amzn.to/3HF8sjq
Ninja: amzn.to/3OobgFt
Anolon: amzn.to/42oaqOH
Caraway: amzn.to/3udnOZm
Made In Carbon Steel: amzn.to/3SDSkFc
Imarku: amzn.to/42nyul0
HexClad: amzn.to/3SCBjLv
Would love to see a review like this that covers all ceramic-coated/metal-utensil-friendly pans. GreenPan, MadeIn, Caraway, Our Place Always Titanium Pan Pro, etc. There's definitely some overlap here, but I'd love to see oven-safeness and chemical makeup of the coating a lot of them brag about being free of bad chemicals/substances like PFAS, PFOA, PTFE, Lead, Cadmium, and BPA.
why no vollrath????
To bad this test is obsolete cuz the university in the U.K. has done a study proving all non stick material is cancer toxicity and unsafe for all human use. Do yourself a favor and just use a cast iron pan. The original nonstick pan
Oxo is garbage. Do not recommend.
Can you do toilets? What is the best brand Toto, American Standard, or others
My wife always asks me why I watch these videos. She hears your voice and says "Are you watching that guy that compares oil, lawnmowers and drillbits again?"
I've explained to her countless times about your merits... unbiased, not sponsored, objective and thorough. She didn't understand what I was talking about until this video. Haha.
As always, a fantastic video. It always amazes me to see how you find the right ways to test every product you feature in your channel. Great work.
Right, who would have thought grilling a cheesemellow would be such an excellent test medium? Todd is sharp as a tack and witty to boot.
@@Apollyon67 Nailed it!
ITS SCIENCE WOMAN! HOW CAN YOU NOT APPRECIATE SCIENCE!!!
Thank you!
Mine says the same thing…
Nearly a million views to watch him review frying pans. My man deserves this, he’s the best!
Thanks !
I know right 😂. Who would've thought someone could get that many off frying pans
*As a machinist who likes to cook I've been waiting for this day for five years.*
*Cheesemallow was a good visual demonstration.*
@@ProjectFarm 🎉I'm down for more home and kitchen gadgets. Something about your no non sense bs and efficiency is refreshing. 😊
Hahahaha his top pan set I bought in in the trash can after 4 weeks.
My girlfriend and I were watching videos last night about best nonstick pan. I told her I should write project farm to cover this topic. 12 hours later project farm posted this video. My jaw just about hit the floor when I noticed the thumbnail. Thank you project farm!
Tell your girlfriend Project Farm did the video because you told him to.
Yep,,, my son and I had been starting to have big breakfast during the cold weather.
You can only eat so many poached eggs,, and He was saying we have to get a nonstick pan so we can have fried eggs and grilled cheeses',,, a new pan was on the list for next week
I know smart phones listen to your conversations to target ads, but I did not know they could forsee the future.
He was listening
Nice. If you're looking for more info, PrudentReviews does the best pan reviews I've seen.
Love this guy!
I used to spray these coatings (on a production line). Ceramic coatings have infinitely variable properties, depending on formulation, application, curing and finishing. You can make even "cheap" coatings last by following a few guidelines.
1. Don't over heat them. As soon as the pan warms up place something in them (whatever you're cooking).
2. Don't use metal on them. Some formulations can withstand metal spatulas, but ALL coatings are somewhat softer when heated.
3. Don't "thermal shock" the pan. Let the pan sit and cool before immersing in water to clean. The coating and substrate (aluminum, steel, iron, etc) have different thermal coefficients and thermal shock WILL separate coating from substrate.
4. Use a "plastic scrubber" to clean it. All coatings are harder than those scrubbers.
I have had very cheap pans last 6-7 years. But as soon as you overheat or scratch the coating the pan will break down very quickly.
My 2 cents.
Thanks for sharing.
i started watching videos before making a BF purchase on toxic cookware , then went to these reviews and have done opposite everything you said and probably ruinefd every piece of cookware, i have cooked on 20 yr old hand me down expensive chef s cookware coated teflon and new stuff post 2013, have cooked on .99 store teflon. luckily i bought martha stewart stainless 5 piece cookware and used that half the time of past 20 years....... in the end i thought i was being healthy eating organic fruits and veggies and grass fed meats 60% of the time and not using microwave since the 90's but still cooking on toxic cookware. conclusion i think going back to drugs and alcohol if the shit people buy from trusted corporations is killing me anyways. lmao
i bought so many products based on your experiments and im never disappointed
so far: floor jack, jack stands, rust convertor, battery jumper, pocket knife, motor oil, sea foam
somehow you keep em coming, very impressive!
He almost made me buy a lawnmower blade sharpener. I have neither a lawn nor a lawnmower.
Indeed, the tests are pretty awesome!
Proper man things!! You know you might need it one day
The most important of these examples without a doubt is the jack stands. None of the others are putting out actually life saving information.
@Projectfarm isnt like Stevetheguardrailguy, where his life mission is preventing tragedy, but that video is undoubtedly responsible for saving a life, or preventing a life changing injury. Its not something that can be calculated, but with how many people saw it, it certainly prevented someone from buying a bad jackstand and trusting it with their life and subsequently losing the gamble.
👏👏
Thanks!
I remember voting for you to review household items but I didn't think you actually would. Wow. This is amazing content. You really did a fantastic job on this. So incredibly useful. Your one man operation is seriously giving Consumer Reports a run for its money. Keep up the great work. Love the hat!
Thanks and you are welcome!
But this test can't test the coating safe.
My wife watched with me today. We both laughed at "Lethal Ethel". Bet you get even more subscribers after this one. Great job Todd.
That was funny! A cheezemallow from lethal ethal!
So impressed by the speed of the information flying at me in this video! Never even comment on YT videos and I love to cook. More creators should make videos like this!
Thanks! Thanks for supporting the channel! I really appreciate it!
This is the first and only non-stick frying pan comparison that is worth anything. A huge thank you for doing this, filming it and sharing it with us. 👍👍👍👍👍
Without doing it 100-200 times (like America's Test Kitchen does with their tests - 50 times making eggs) its unfortunately pretty worthless. Being non-stick out of the box is one thing (and the base function), being non-stick 2 years down the road is the important thing.
Also, poor Carbon Steel pan, completely wrongly used and thus instead of basically non-stick a sticky mess.
@@jcstrabo yeah but also don't get me wrong but not being able to see the test conducted in ATK does make me trust them less, this is why you cross reference multiple videos before deciding what to get
@@jcstrabo not to mention his pick was the same as ATK
@@jcstrabo You're right that exhaustive long term testing would be ideal, but realistically most people won't use the pans for that long, or they'll be scratched to hell by then. Besides, it's good to know if any brands have crap non-stick properties to begin with, since it's very unlikely it'll end up winning over time. Given the low price of some of these pans, it makes more sense to simply buy one a year rather than buy one for 3-4x the cost.
The carbon steel pan was tested just fine. It illustrates that spending more money on one doesn't give you any extra convenience if all you want to do is slap an egg into a pan without mucking about, and with the minimum prep and clean up effort.
@jcstrabo right, because if it's garbage right out of the box it's bound to get better years down the line.
I've never seen anyone "properly" review pans like this. Amazing. Very definitive. This made anyone who's ever reviewed cookware look like a fool. I want a bigger list of models in this chart... but no need to bother reviewing any pans that use a single screw to attach the handle.
watch more america's test kitchen
Despite the screw, I thought the Sensart looked really good. I like the smooth bowl (no exposed rivets), non-stick, and even heating. Handle won't get hot. Just don't put it in the oven.
honestly tho I love that they dont have the damn rivets inside the pan. that would make them easier to clean.
@@matsudakodo @darkpheonic77 Trust me on the screwed in pans. It's far too much of a weak point and shows that the manufacturer did not design a pan to last. When done right, the rivets aren't problematic to clean, and you know you have a solid pan. Otherwise you end up in a fails video compilation where you broke off the handle and lost your food behind the stove.
Screws are so dollar-store. In 10 years of line cook experience in 2 restaurant kitchens, I never saw anything but heavy rivets. There's a reason for that: they hold up.
This is the first UA-cam video that my wife wanted to watch with me. Congrats Project Farm. 🎉
💀
Thanks!
Just bought a Granitestone Pan, as I KNOW it's gonna be good if you have rated it. Keep it up pal, you are a world service! Thanks from across the pond.
Thanks, will do! Thanks for supporting the channel! I really appreciate it!
Can you give an update? How is the pan?
Only one channel on the interweb where I'd sit through a fry pan shoot out. Great stuff as always!
Thanks!
not a fan of america’s test kitchen huh
@@lancercool1992 For some things, yes. I am and have been for years. However, many of their reviews are more subjective and anecdotal than I prefer. I like the more methodical and objective testing approach here. Regardless, great we have these sources of info when we have all these options.. :)
I couldn't as there is no Tefal pan tested, while this is one of best and most popular brands in the world with both cheap (and still not that bad) pans - up to "Titanium6x" thick pans. And none of these pans had ILAG coating, which is also very popular.
piggybacking on this comment:
I feel like the carbon steel pan didn't received a proper representation here.
The BIG difference between all those pans and a carbon pan ,is that this pan is going to just get better AND is literally indestructible.
I have the "de buyer mineral b" now, pretty much exactly 11 years. Its almost daily in use, and the coating is better than ever.
I use it for smash burgers, and i almost felt like, its too non stick for the burgers to stick to the pan proper, they release almost by themself.
I can fry eggs easily in this pan, and the heat transfer is superb.
PLEASE do more kitchen equipment testing. It is so addicting! Liked the video before I even watched it!
Liking a video before even watching is kinda a weird thing to do
@@SawtoothWild not really, if you seen this channel before.. We already know what to expect :)
@@SawtoothWildthey’re sheeps, herd mentality lol
Yeah. Two of the things I'd like to see the most, are air fryers and fridges being compared. SO MUCH snake oil in those markets.
Fridges are such a disaster to test: They're take up a lot of space, are expensive, are hard to transport, and have high enough peak draw to be annoying to test concurrently. I'd definitely love to see them testing, but I can totally understand if that's a bit too much of an ask.
I'd be willing to forgive PF for asking a store (not a manufacturer, obviously) for help to make this happen (i.e., "Thank you to [brand] for lending me these fridges. They're not paying for this video and have no editorial control"). However, I suspect that even such a faux sponsorship wouldn't be enough to make this practical.
I love the foray into housewares and other non-"tool" products. If this channel has taught me anything it's that you can print whatever you like on the side of the box and nobody is going to stop you. Being able to actually see a bunch of things perform real world tasks is so helpful.
Good Point!
Thank you for yet another great review/test.
My wife and I bought one of the Granite Stone pans and it cooks extremely evenly and doesn't stick at all. It's easily the best performing pan we've ever bought.
She's happy that I found your channel 2 or 3 years ago.
You are welcome! Thanks for sharing!
This was such an epic video! I've been getting spammed for years about hexclad being endorsed by Ramsey himself. To see that price get wrecked by so many 'cheap' pans is truly satisfying! You're a legend, my dude.
Thanks!
I had an ad for the hexclad pan come on as I was watching this video.
My thoughts exactly!
Next weeks review: New Belts tested as a result of changing belt sizes from eating all those pancakes, eggs & cheesemellows…lol. Always great to watch!
LOL! Snorted my coffee with this one.
@@gavinmclaren9416 Week after “Which Coffee Snorts Best”
Lol Thanks!
I work as a product QC personnel for a company once, god I wouldn't have thought one can think of so many way to judge a product............... you are the GOAT
My girlfriend says she really liked this video and hopes you would do another one for all stainless steal pans. Thank you for what you do.
The problem with a lot of these pans is that the non-stick coating wears out extremely quickly. The real test for these pans is not if it can be non-stick out of the box, but how long the non-stick coating lasts.
You have to take care of nonstick pans and follow their instructions or they’ll wear out much sooner then they should. While all nonstick fails at some point I stay away from pricey ceramic coated ones. It’s a sacrificial coating that loses some of its nonstick properties every use. You usually always get what you pay for with nonstick. If you buy $10-$15 pans you’re lucky to get 6 months lol. If you get some quality ones they can last a few years.
They say the best are only about 5 years. Of course how much you use it will vary that. I buy cheap ones and replace often but my cast iron is ancient as well as my stainless and carbon steel.
Agreed. While these kinds of tests are great, they only test a snapshot of how something performs when brand new. For a lot of items, they all perform pretty good out of the box, the real test is how they perform over time. There is a huge variability in the longevity of non-stick pan surfaces. I would have preferred to have the longevity tested over the performance when brand new.
The hardness test is a good indicator of longevity
I agree!! I bought an all white non-stick pan five or six years ago from Marshall's (they sell stuff that doesn't sell well at the regular retailers) and that sucker is just now starting to stick. I spent the princely sum of ten bucks and would gladly buy a complete set if only it was branded... 🙄
Love this guy. From garage tools to kitchen tools, he's to the point, no bloviating.
Getting it done, one line at a time.
Bloviating.
40 years on this earth, and have never heard that word before.
@Repent-and-believe-in-Jesus1 Besides copy/pasting random quotes, do you have your own thoughts?
Good Point!
@@mycarpultunnel He means he doesn't want to blow him.
A lot of manufacturers especially the expensive ones, probably wouldn't want this independent performance test done because all that marketing costs spent would go down the drain. This is what consumers really need, transparency and honesty.
Thanks!
The problem is he needs a tad more science, because the "efficiency" test is going to punish taller narrower profiles and reward pans that leave the water more shallow and have better surface contact with the hotplate? At the very least I'd mount the heat probe on a chopstick so it inserts to the same depth each time? Put the probe in heat safe room temp dishes and then record the temp of the probe 20 seconds after the timer expires so there is time to tip the water into the dishes?
@@V0S1N0 Looks like you should be part of the testing team that will benefit a lot of consumers. Thanks.
@@V0S1N0 At the end of the day, bo one cares about that. No one is doing exact science making a pancake. People want products that preform in real life scenarios, not in a lab.
@@V0S1N0
Doesn't matter, restaurants buy whatever is cheapest because a $16 skillet from walmart or a supply store will last long enough to outweigh the extra 2 months of use you get out of a $40+ pan. You only invest in stainless/carbon steel pans that should last your entire career with proper use.
One of the best videos yet! And that's saying something!
I very much appreciate the scratch test as that's the most important to me, I don't wanna have to toss out the pan after a year. I'd be completely happy with the granite stone or the green pan thank you for the video
10/10!
Thanks!
I never click like until the video is over, but seeing you in a chef hat right away told me that this is gonna be a fun one
Thanks!
I grew up in a hotel, worked in the kitchen since I was 5, have been cooking for 75 years. I bought a Granitestone set of pots and pans last year, they are really great, so I gave a set to 8 relatives as a Christmas present. Everyone loves them.
I'm looking for a ~1qt and ~2qt granitestone saucepans.
they sell a 2.5 qt Granitestone saucepan, but it$40 and I can get 2 Greenpans or 2 OXO pans for that price. So I'd love to know where to get a good deal on some Granitestone Saucepans, I'd buy them without hesitation.
@@scalp340 I bought mine at Sam's Club. $99 for a set.
@@tomwolf5755 not looking for a set, but thanks for the info. I'll keep an eye out for any Costco deals.
I bought the 10 and 12 inch Granitstone frying pans as a result of this review and could not be more pleased. Thanks for this review!
Just spent 20 minutes watching a video comparing brandnames I have never heard of and probably cannot buy here in Europe. Still enjoyed it😂.
Same to me. I was comparing the properties and coating types. Was very surprised not to see a classic "teflon coated" pan to see how it really does...
Atleast hexclad and OXO are available here :P
Teflon = garbage and would scratch with a 1 pick let alone a 3.... @@hrayz
@@w8stral I know. Wanted to actually see how much.
several of those brands are probably chinese trash from amazon.
Bought a set of Granitestone cookware last Christmas(2022). I am still impressed with the non-stick coating. I still have to keep an eye on whatever I am cooking. If you are multi-tasking in one pan foods can "drift" into each other if you are not paying attention. Best non-stick cookware I have used. After everything I cook, the pan could be wiped out with a paper towel like I never cooked at all. As for durability. I still primarily use wood or plastic utensils. On the occasions I had to use metal, I found no damage or loss of performance to the non-stick.
I'm glad you've branched out into other areas of youtube. The cooking scene on youtube is a cesspool of hidden product placements and people trying to sell you their cookbooks...cough cough...weissman...
We needed this.
every cook on youtube makes a cookbook and sells it. why would you single out one of them? its like being an artist and not wanting to sell your art
Because Weismann used to be good and informative. He's now as annoying as a seven year old and super pushy with his book.
Glad you enjoyed the video!
Based on that “cheesemallow,” I don’t think we have to worry about Project Farm trying to sell us his cookbook any time soon.
We have the Granitestone 20 pc Cookware set. I think we paid something like $140 for the whole set. I just asked my wife how she likes her cookware and her reply was, "It's probably one of the best household things I own". Mind you, we've been married nearly 44 years and have gone through maybe 5-7 different cookware sets. Your video shows exactly the way every piece of this set functions. Thanks again for a very informative video.
Thank you for the independent confirmation. I was seriously looking at this set at Wal-Mart, and I might well get it sometime this spring when cash is a bit more plentiful.
@@CharlieLarkin75I've had Granitestone pans for 4 years and I'll never buy another brand again. Truly incredible pans. We've got 4 adults and 1 child in our house that use these pans and they've lasted this long and I'm still able to shake an egg off with barely the lighted spray of oil.
Thank you for sharing! I'll have to tell my wife about that set
You are welcome!
The set you bought was "non-sticky" or the "granite" version? Thank you
I have to say it can be a real challenge to find reviewers who are both truly impartial and simultaneously do a thorough job testing products. If I'm going to buy the types of products you review, I basically always check to see if you made a video about it.
There is an issue with the carbon steel skillet though. Carbon steel skillets usage is very different from coated non-stick pans: the temperature of the stove must be lower, and they usually need a little bit of fat. You will never get a good result with no or low fat food like he did, food will tend to burn because the temperature is much higher.
Thanks!
Yeah it's hard to hide your bias when it comes to skillets. 😂😂😂😂😂😂 duh
@@lolilollolilol7773 if you have to coat it in lubricant to keep something from sticking to it, would you call thata non-stick pan?
Hi Todd:
Great video. Several years ago we purchased a set of Henkels non-stick fry pans for too much money to mention because at the time we had an inductive range (which failed shortly after the fry pan purchase). We went back to a simple coil top range. The Henkels pans lasted for a number of years but the non-stick performance gradually deteriorated. Based on your video we purchased an new Granitestone pan based on your ratings. We have never had a better non-stick pan than this one. Eggs and grilled cheese just slide out. Very impressive. Keep up the good work. Thank you.
Thanks, will do! Thanks for sharing.
Great topic for this one!
Yeah but the carbon steel pans take a lot of use before they are close to nonstick. Using them basically dry isn’t a good idea either. In the end I don’t care for my carbon steel wok for sensitive stuff like eggs but it does amazing with heat for meat and veggies.
imo the toxicity is the most mysterious and most concerning aspect of any of these pans, that's why I don't use them.
some nonstick coatings are known to cause cancer, and the ones that claim to be safe probably can't be trusted imo.
no all-clad though...
@@bobby3ebyeah I was bummed when I realized he didn’t include them
@@TheW83 Carbon steel requires fat
As a retired firehouse "chef" for 20+ years, I have been a die hard cast iron user. I have used the Ninja skillets for a few years & have become a fan. Easiest to clean & their lids seal well & the Ninjas I have each have pour spouts. Very convenient. Excellent test!
I agree Mike, we have tried a crapload of non-stick cookware, our Ninja has help up extremely well over the last several years, by far the easiest to clean and best overall in our opinion.
Nonstick ist easy and a little bit mir comfortable. But some are very unhealthy, dont risk it.
@@Webgobo get over yourself, dramaqueen.
Non-stick has an inevitable lifetime, but if they're reserved for eggs and pan sauces, along with silicone utensils, they'll last a looong time, and work better than anything else.
Thanks for sharing!
Thank you so much for this. I currently shopping for pans and I almost bought a hexclad. This is by far the most useful channel on UA-cam.
Thanks and you are welcome!
HexClad is a scam. It's literally not nonstick. With the methodology in the video, prepping the pan with vegetable oil, a good cook could do pancakes on steel pans. HexClad basically combines the worst parts of a steel pan (sticking) with the worst parts of a nonstick (coating wears off). Compare to the Ninja that I use. I don't use the oil treatment when I do pancakes, and my pan is years old.
Ditto and went with the Granitestone, the whole set turned out great.
Hexclad is fantastic! I have had mine for years!!!! They are not meant to be used at super high heat like he did.
@oivinfhe was way hotter than that. It was 600+ if you have never used them than do not speak on how they should be used. They are meant up be used on low.
I've had to pot and pan shop twice in the last 6 months and I've rewatched this video like 8 times during my research. Excellent work. My wife was asking me the other night "omg how could you keep watching this"... very easily 😂
Thanks!
WOW, wife and I were JUST talking about replacing our nonstick pans and this gem pops up. Thank you for reading our minds.
Same here! What one are you leaning towards? It’s granitestone or caraway for me
@@BrizzitHQ granitestone because of the price and its scratch resistance
@@BrizzitHQ
You guys really should think about the green. It's the best non-toxic plan and got really good marks across-the-board except for heating. I do a lot of research and you don't want to be eating that soft Teflon coating. Ceramic is harmless. I was happy to find out after my research over a year ago that the green pants performed very well here. there is nontoxic as an iron skillet and perform very well and slickness tests.
My wife and I just got the Caraway set and they are pretty amazing. May have looked more if this video came out before I bought them but very happy with the caraways
Proof that Project Farm is Ai… and you landed smack dab in his Algorithm. lol
Can't say i look forward to Cousin Eddy's cookbook.
Love that you're applying your rigorous testing to other stuff. I'll definitely keep watching!
I didn't know that cheese-mallows were a thing; it sounds disgusting!
Glad you enjoyed the video!
@@goodun2974 That's just a way to test the pan (I hope). Marshmallows and cheese are both pretty common ways to test non-stick pans.
Best part of your videos is, I can watch your videos at 1.5x, and you still sound the same! Your are a word articulation wizard sir! AMAZING! 👏
Thanks!
it sounds like 1 minute infomercial but the articulation is really crystal clear
Watching at 2x speed and he's still very easy to follow 👌🏻
@@johnngo4653 i watch everything at 2x speed lol
@@RubricoA. -or the disclaimer at the end of medical commercials
In my entire life I have never heard of a cheesmallow.
You are GODS!
I bought the Hexclad set about 2years ago, they worked great at first but now most things stick to them.
I had a T-fal pan (much cheaper) and it lasted 4 years.
Loved this review!
Yeah, I had a cheap T-fal pan and it lasted quite a while - replaced it with the Ninja here and it was quite an upgrade in every way but two. Like in the video it takes a noticeably longer time to come up to heat, which means you need to re-calibrate your cooking times a bit. The other is having those nice metal handles and lid holders - well they can get hot some times - where as cheaper pans tend to use plastic or something else that doesn't conduct heat - they feel cheaper but they're more comfortable to hold. Still, for cooking, the Ninja pan was a nice upgrade, it cooks more evenly and is more consistent.
Ur handle is a great name for a pan. I agree that it’s not really the pan but how well it ages with wear
How long after purchase did things start sticking? I'm only 6 months with mine so far (induction + 2 min low-temp preheat) and they been performing just as new.
Thanks! Thanks for the feedback.
@@dakotaslt232001I recently got a set of blue diamond pans and they're excellent. I've cooked eggs in them the same way he did but mine didn't stick at all. I'd also like to point out that blue diamond pans say in the instructions that even though you could use metal utensils it's still advised not to.
As a Brazilian, i've always watched your videos for the entertainment value, since almost all the tools presented on this channel aren't avaliable here. Nice to see something i could actually buy being tested! The Tramontina brand is kind of omnipresent in our country's kitchenware.
I have plenty of Tramontina pans here in the USA. Their triply series is a great pan. WAY better than the aluminum basic pan tested here.
I have some very well made tramontina machettes and two tramontina pans that are my favorite.
Tramontina has been a name ive respected for a long time. Everything they import to the US has been great in the price to performance ratio. I particularly loved their machetes back in the day when i hiked and camped frequently
@@bl4558 Agree, we have a tri ply professional nonstick Tramontina fry pan rivet-less and its works very well. Just don't use metals utensils while cooking nor scratch/metal pads to clean. LOL
PS- Use baking soda or Bon-Ami o clean any stains in the pan. NO commercial cleaners.
I love their knives!
We took a chance on granitestone about 5 years ago. I wasn't expecting much because they were so cheap, but they have proven to be by far the best pans we've ever owned and still holding up after regular use.
Thanks for sharing!
You are the man, you are right on time, you give the best and the most thorough reviews….it’s always exactly what I’m looking for.
Just 30 minutes ago, I was cussing my stainless steel all clad pan.
Thanks, a purchase will soon be made
Thanks!
I know testing longevity would be a daunting task but I can speak to several of these brands. I've been buying these things for over 10 years dating back to the red copper. It's always difficult to receive clarity in reviews on Amazon as different people may not cook often, some may not follow instructions such as using improper utensils, cleaning improperly, placing a hot pan into dishwater, etc. My wife cooks daily and the meals vary widely. Additionally, we too had to learn through trial and error about proper care for nonstick pans. With that being said, here is our experience. The red copper was absolutely awful, warped, stuck, discolored, flaked within 6 months of daily use. We then tried the Granite stone and had similar results. About seven years ago, I bought her a tramontina pot which she raved about so I did some digging and found they made frying pans. She loved them and they would hold up for about a year and then it became a tradition to just buy a set every year. After several years of doing this, I came across an ad about OXO and after research saw they were highly rated. So, that Christmas we decided to try the OXO instead and she loved the heft of the pan and even spread of heat. Sure enough, within a year, it was failing and it was back to the drawing board which happened to be this past Christmas. So, I dove in to watching videos, reading reviews and the Made-in brand was supposed to be top of the line. Unlike the carbon model you tested, they do make a highly rated nonstick frying pan for $150. Being tired of buying pans annually, I decided if $150 is what it took to get a good nonstick frying pan that would last then I would happily do so. Luckily I bought it before Christmas which gave us an extra month to return. Initially, she was thrilled but just prior to 2 months, it started sticking which fortunately allowed us to return prior to the return window closing. I looked at reviews for the hexclad and reviews after review showed the coating chipping away and in people's food. I was getting ready to purchase her another set of OXO or Tramontina to get us through another year but she came home with a $20 nonstick pan from Kohl's or Target and said at this point, if we are going to buy annually then we might as well get $20 pans and swap them as need be. It has been holding up well. To reiterate, if you cook daily and follow manufacturer instructions, use silicone utensils, let the pan cool prior to plunging into or under water as we did then the best you might get is 6 months to a year whether you spend $50 or $150. On the other hand, her pampered chef and cast iron pots and pans are amazing, just not nonstick. For some of you who do not cook often, the OXO and Tramontina might last you several years if taken care of properly. Hopefully, someone does invent that perfect nonstick frying pan but we haven't found one yet.
Thanks for sharing.
Nonstick pans will always have a relatively short lifespan, no matter how well they are made. Its an engineering problem that can't really be solved with today's technology. Unless a manufacturer starts a service of stripping the old coating off your pan and adding a new one to it (like resoleing a shoe), these nonstick pans will always end up in the landfill after a few years. Thats why many people have moved away from them over the years and to longer lasting materials like cast iron as you mentioned. One material you could try would be enameled cast iron pans. Staub and le creuset are popular brands that make quite a few different models. While they are not perfectly nonstick they are easier to clean than tradition cast iron and require less oil to cook with to prevent food sticking.
I basically came to the same conclusion, the longest I managed to get a pan to last was 2 years. I finally dropped burning money on nonstick pans and moved to cast iron and butter/tallow/coconut oil for cooking lubricant. It takes some trial and error and learning, but I can cook eggs without a mess now. It's important to let the pan pre-heat. My main pan is a square one which suffers big time from hot spotting on round heating elements, so I also use a square copper heat spreader.
One thing that's important for cast iron is to use a metal spatula (I use a Mercer Culinary Millennia Heavy Duty Turner that I rounded off the corners of) and to happily scrape the pan without fear, the opposite of what you normally would do. This knocks down bumps over time and removed buildup that causes sticking. Combined with occasional proper seasoning (I use Crisbee Cream) results in a flatter surface that will stick less. I had initially continued to use my wood spatula that I used with nonstick pans, and it seems that likely wasted some time getting my pan to where it should be.
Note for those ignorant of cast iron/carbon steel seasoning: seasoning is NOT crusty filth and is NOT a source of flavor. It is polyunsaturated fats undergoing accelerated oxidation from heat (and iron particles) and crosslinking to form a tough polymer on the surface of the pan. Seasoning cast iron is basically like a slower version of taking red hot iron, and dunking it in oil (which comes back out with a black protective polymer coating). In fact, doing exactly this is what's done to "pre-season" many pans you buy in the store.
You can also absolutely use regular dish soap and let the pans soak if you need (lye based soaps are what can damage the seasoning). You just clean it off, heat it up, apply oil, and let it cool back down. No issues. Personally I only typically clean the pan prior to cooking, since all that's in there after cooking is carbon and fat, which is MUCH easier to just scrape off when you just leave it for the next day when the pan is cool.
I currently only touch up the seasoning every 2-3 weeks, which consists of soaking or wiping it with a wet paper towel, applying little bit of crisbee cream, heat it up to barely start smoking for a few minutes and letting it cool.
I'm fine with nonstick for pots though, as those are filled with liquid which is much less harsh than what pans are used for.
@@patrickr9716my wife and I moved over almost completely to cast iron. If it’s properly seasoned and maintained it’s very close to non stick. My scrambled eggs don’t stick nor do my sunny side ups. I just use a bit of Pam or similar. Just make sure to dry it well (I heat it for a couple minutes with a low fire)and wipe down with a bit of olive oil.
I also came to the same conclusion for the non-stick pans. I have a nice stainless set for all of my pots and pans and a great set (2 sizes) of cast iron pans. I have two non-stick pans for eggs and pancakes etc, and those are the cheap, or inexpensive, pans you can buy at Sam's in their Restaurant Supply area. I think the egg pan is $12 and the 10" is like $18 and I get an easy year out of them with proper care. I cook eggs almost daily and use the 10" a few times a month for other items. Cheap to replace and last a while. They're thick and somewhat heavy aluminum pans with silicone handles that are also oven safe. Not a bad set for the price. The other pots and pans don't need non-stick duty so I get a lot of use out of them. No my sets don't match, but I don't care and I now have pans I can keep a while.
Chef’s hat was *chef’s kiss*
Beat me to it lol
is* you haven't watched the whole video yet
lol. Thank you!!
You have to test it when you hit the bad guys in the head, how it holds up.
He's running the chuckwagon at the Offroad Wrecker Games
I held my breath when I saw this video because my wife and I really like our Ninja pans. I’m glad to see mostly A ratings. I’m surprised it was only a C on the scratch test. After several years all of our pans still look like and perform like new.
Your tests are my golden standard and I value you more than consumer reports. Thanks for all your efforts!
As you should, consumer reports uses bad test methodology imo
Years using a Ninja. Have bought and replaced cheaper pans before the Ninja has any indication it's anything other than brand new. Still can't tell it's been used on the cooking surface.
The Ninja cought my eye, might buy one, I guess if you just don't use metal utensils the scratch resistance matters less?
Unless you're abusing the pan by using metal utensils, cleaning with copper or steel wool, or putting it in a dishwasher, the coating should last years even if it's soft
@@jadaweeknie Like I said. I can only speak for myself and my wife but We love ours. They look brand new and the surface finish does not feel the least bit fragile. The only downside is they are a bit pricey, but price is not a factor if they last because we use them all the time. I normally stay away from metal utensils with them, but I’ve used ordinary forks, spoons etc. many times when I was in a hurry.
But that’s just my results. PFarm definitely did his normal, thorough test and his results really tell a full story so credit where it’s due.
I'm impressed, I watched a whole video, this guy is not a cook, it's a cientific! Love it
Thanks!
As a scientist myself, I found your process and presentation to be EXCELLENT. You were thorough and got right to the point. Great job in demystifying the choices. Loved it.
The only thing left out is the hardest to do a test like this for, but one of the most important: how long does it stay non-stick. I also would have liked to see a more premium pan, like Scanpan get tested. I've used Scanpan for years and like them, but they are pricey and don't last forever as the non-stick eventually starts to fail due to... who knows? Carbonization, or the coating itself changing it's makeup due to high heat? Regardless, having a cheaper option like that Granitestone would be great, so long as it's comparable quality and lasts longer than a couple of years.
Thanks and you are welcome!
Online missing information on which one is healthy/ non-healthy choice
As a scientist yourself, the first thing you should have noted was than no statistically relevant conclusions can be drawn from a sample of one.
@@garyco766All Teflon fails. Just buy another one.
That hat got me! “I need all the help I can get.” Love it!
By far the best “real world” tests videos on products people actually use. These vidoes keep me up as I have to watch the entire video each time
Thanks!
It's so great to see such a traditional brand like Tramontina earn some praises in your channel as a good cost/value product. For us Brazilians Tramontina is like John Deere is for you. It's an all around utility brand, with metal being the most present in their products and great applications in the house.
Tramontina seems to have burst into the North American market virtually overnight, and is now everywhere in Mexico and the United States. It is so nice to be able to find such solid quality products, from utensils to cookware and more, with none of it made in China, and seemingly all at competitive prices.
Do hope you mean John Deere of yesteryear. These days they're involved in super anti repair policies.
Texan, and can confirm. I have a friend in Canada who introduced me to Tramontina. It turns out, the steak knives my family has had since the 90's are actually re-branded Tramontina knives, and they're still just as sharp as the day we bought them. Even the wood finish on most of them looks brand new!
I don't think I'd ever cook pancakes with a tractor though.
As a Chef in Brazil, the higher end kitchens are always stocked with Tramontina pans, that's how you know the kitchen means business
I bought T-Fal 'Ultimate Hard Anodized' pans on Amazon. 3 piece set was $63.99 and they are rated 4.8 stars. Love them!
Thanks for sharing.
My wife has been watching with me for years, this was the first one she told me about. Love her and these videos! Nice chefs hat!
The Granitestone is really impressive for that price point. I was surprised that a $20 pan out did so many more expensive pans. Great test as always. Ive been watching this channel since the very beginning and anytime I buy something nowadays I always check your channel first to see if you've tested what I'm in the market for, at the moment. That has definitely helped me get the best products and saved me some time researching and money. Thank you for that.
And it's the only one made on the same continent as the US and Canada.
This guy proves on many occasion you don’t always get what you pay for.
@@Azzow15 I find that it's usually the lower-mid priced items that offer the best value, and the upper-mid priced items offer the best performance. The cheapest product is almost always a disaster and the most expensive product performs great but with diminishing returns.
In this test I was surprised that the lower-mid item also offered the best performance.
I have been using the GraniteStone for 5 or 6 years now, i am on my second one. Mine lasted around 4 years before i had to get a new one as the coating got scratched and became less non-stick over time. For the price it's hard to beat though. Just dont use metal utensils or go above medium heat as you can risk damaging the non-stick coating, as per the manual.
It's a pan. Basically, a shaped metal sheet with coating and a handle. With simple things such as these, beyond a certain price point, you're paying for brand, design and other bells and whistles.
I wanna point out some general equivalencies for the moh's hardness tests between 3-6:
The point on a level 3 pick is made of copper; an item that scratches at a level 3 can be scratched with something like the edge of a coin (although pennies minted past 1982 might not); your fingernails will scratch at 2-2.5
Level 4+ picks are all made of very specific alloys, and finding accurate comparisons gets a little more difficult, but a nickel or a dime would probably manage. A standard boxcutter should scratch up to level 5, and denser high carbon steel would be needed to scratch a level 6 like the greenpan.
Wow!!
Wow, so some of those pans are just super soft.... Easily damaged by a fork or a metal spatula.
It's just a relative test. You're supposed to use wood, plastic, or very smooth metal spatulas and spoons. I've "worn out" many non-stick pans, but they didn't wear out from mechanical damage, they gradually broke down from 300-400F heat.
@Bob_Adkins that's kinda sketchy considering the 300-400 degrees heat is when you have food on it...
@@SnifferSock The coating is made up of a lot of different materials that have different heating and cooling zones. Stuff expands when it gets hot and shrinks when it cools, some stuff heats up faster which means it expands faster, forcing microscopic cracks to form when it cools. Do that enough time and then pieces start coming off. That's why the ceramic non-stick coating is supposed to last longer than traditional teflon style coatings; ceramics have really good thermal absorption properties.
Really stoked to receive this Granitestone from Project Farm(Todd) himself. What a great guy! Wife will be happy, VERY IMPRESSIVE!
I seriously watched 20 minute video on frying pans because this is gold. Saving me money 💰
Thanks for watching! Glad to hear!
@@ProjectFarm Thank you. So many missed the point. lol So well done! Right to the issues.
Teflon has many problems, none of which are discussed in the video: health problems, and environmental problems. PFOA is thought to be cancer inducing, and PTFE/PFOA are nearly impossible to eliminate, meaning it goes in our environment and pollutes it forever. So much so in fact that traces of it have been found to be in human blood. Not forgetting that these aluminum pans are barely recyclable if at all.
And all will fail within a few years.
Newer ceramic coatings are non toxic, but otherwise present the same issues as the Teflon pans: longevity, and I believe, environmental issues. That's why carbon steel pans are superior in many ways and getting traction: they don't fail, they aren't toxic and their non-stick properties build up with usage. Sure, they will never be as non-stick as Teflon (nothing is), but they last forever, and they sear meat much better than Teflon or ceramic coated pans.
Hey project farm! I've been struggling for years to find a good non-stick pan. They almost all work fine at first as you've demonstrated but quickly stop working. Thanks so much for making shopping for the next one so easy. Been a huge fan of your work for years! With so many content creators leaving the platform this year, I'm so glad you are still going strong bringing unparalleled value to the community. Take care of yourself!
Yeah, non-stick does that. Get a carbon steel pan, it only gets better as time goes by. The tests here don't really show its true strength because you needs a different technique with them.
My T-FAL nonstick pans are good for about 5 years before the nonstick quality has worn away to a degree that requires replacement. You can decide whether replacing your pans every 5 years is acceptable, but I'm OK with it.
some things to help you could be to cook at a lower temperature, make sure not to use damaging utensils (and cleaning methods), and to make sure you don't get the pan too hot, avoiding an empty pan. Also, as another person mentioned, carbon steel
I dont think should group or compare ceramic finish pans with nonstick pans because of how different they are.
@@Drinkyoghurt Which content creators have left?
General advice on pans for anyone looking to get serious about their cooking:
Weight and thickness = better temperature control and more even temperatures, especially when it has an aluminum or copper core.
Ceramic: lasts for about 6 months with frequent cooking. After this point they stick horribly, dont spend too much on these, they will always wear out. Pretty good nonstick performance.
Teflon: lasts a few years if treated properly (dont use metal utensils, dont stack pans without something inbetween). These have the best nonstick performance of any type.
Hybrid (hexclad, henckels paradigm etc): these will scratch and wear out all the same as any other teflon pan but they are generally more resilient to abuse, but i dont recommend them because once they wear out they become AWFUL to cook with and will have worse non-stick properties than a regular stainless due to the texture.
Cast iron: learn how to season these properly and use some oil and they are surprisingly non-stick. Forget the wives tales of never using soap, thats because old soaps used lye, modern soaps dont damage the seasoning. I have a clean seasoned cast iron and it beads off water almost as well as a teflon pan. May take time to build up a proper seasoning, just use it and it treat it right and it will last 1000 years. Cooks very evenly.
Carbon steel: you MUST season and hand clean these properly (soap doesnt destroy seasoning thats a myth). They require a bit of technique when cooking but a couple youtube guides and you're good to go. New pans will stick a fair bit, but over time with a bit of oil and proper technique nothing will stick to these and they will last 500 years if you treat them right, a bit better non-stick compared to cast iron due to surface smoothness. These are the pinnacle of professional kitchen cookware alongside a tri-ply stainless steel set.
Stainless steel: one of the most difficult types of cookware to use properly, requires technique and if you dont know how to clean them properly they will be your nightmare in terms of sticking and burning. However, a high quality brand tri-ply stainless steel cookware set is the pinnacle of any kitchen and will provide nearly as even cooking as a cast iron. Many recipes rely on building up a fond in the pan which is deglazed with wine for an incredible sauce with minimal effort.
Thanks for sharing.
Teflon: also killed a bunch of people because of the toxic coating and had to change it yet they still say don't scratch it or go over 500 F or you can get Teflon flu from the chemicals it gives off.
also the part where DuPont the producers of Teflon tried hiding these cases
"Cheesemallow..." ... ... ... I can't even words. LOL
The even heat distribution of the Caraway sold me! Hot-spotting is one of the biggest issues I've had with skillets, and it can absolutely ruin an otherwise great dish.
I forwarded this video to my mother, and she asked me to include some feedback: Her biggest concern with a non-stick pan is longevity. She says typically with about 3-4 months of daily use, every non-stick pan she's used has had the coating start to flake off, and she's convinced it's a byproduct of hot-cold cycles rather than hardness, and that regular dishwasher cleaning versus hand-washing can have an effect, too, even on so-called "dishwasher safe" pans. She also says thank you for the video, and she'll be trying some new brands soon!
Yes Im very concerned with longevity too.
I'm thinking the caraway with it's more uniform nonstick coating lasting longer too.
Speaking of longevity.
I have a set of all clad non sticks that I have always used either wood or silicon in. Always hand washed because I don't have a dishwasher. I always use the soft side of the sponge. They are about 2 years old now and just starting to show wear. They are my daily driver(s).
@@rlux70 expect them to go on for two more, just last year I retired my trusty pan I used in dormitories and it finally gave out after five years of use. Only used with wood utensils and hand washed it, not a major brand, just your regular low end frying pan.
If you or your mother don't mind handling a 2kg pan, you should look out for non-stick coated cast iron pans. Never had such good results before. Granted, they take a lot of time to heat up but keep it for very long. Very good for steaks which need a little time to rest after searing. I switched to cookware by a local manufacturer who's creating a blend of Teflon and titanium oxide. They provide 10 years of warranty on the coating. I will see if they stand by their promises ;) You don't even need to scrub those pans. Everything can be washed away even if it sticks at first. I'm very confident this is not the only manufacturer which provides this kind of coating.
By the way the trick on the hexclad is that the coating is sunken in and is "protected" by the bare metal dimples. Working with metal objects within that pan isn't an issue but the trade-off is that a certain amount of surface is not covered by non-stick coating, hence the result with the cheese becoming stuck. These edges around the dimples will also lead to rapid delamination, i figure.
Regarding longevity in general:
Don't ever put these non-stick pans in a dishwasher. Never use glass fiber reinforced utensil. You can't see it but the fibers will act as a kind of sanding paper. Use silicone tipped stuff instead. This will also minimize the risk of scratching the coating with a sharp edge that might have formed over time. Even wood will scratch after some use. Also don't ever put cold water in them when they're hot, try to use warm water instead.
Besides that a big offender here is also chunky salt or brown sugar. If you season and those particles scratch across the surface they will damage the coating inevitably.
If properly handled, the coating should last around 2 years which is "perfectly normal".
I'd like to see a round 2 with some other high end kitchen cookware (copper, calphalon, t-fal, well seasoned cast-iron skillet, etc.)
Another good testing idea could be related to cleaning off the cheesemallow/burnt-gunk with scrubbing and seeing how much damage it takes
Great work and looking forward to more cheesemallow testing.
I'm curious about that also. Personally all things considered I'm still going to stay with my cast iron. But to be fair I've had them over 20yrs some 30+yrs
@@fz671 Cast Iron or Carbon steel is the only way to go after years of cooking. Buying a New Pan every few years is IMO wasteful cash wise. I will pass on my Cast Iron to my Kids and Grand Kids and so forth for generations. Use a bit of Fat for eggs Veg. etc. and it's slick and can be. Clean up is a breeze once the Finish is built up. You can even use modern soap on occasion after the finish is aged up because that soap doesn't have lye in it. Weight might be the only issue. But if that's the Case Carbon Steel is much lighter.
And All-Clad.
I was looking for Calphalon as well
Thanks! Thanks for the suggestion.
Love ya brother love that your branching out
Thank you!!
He did a poll about testing household products quite a long time ago. The comments were really positive.
Yes from product testing all the way to… product testing. lol
Just wanted to thank you for this. Got my wife a large Granitestone saucepan after seeing this. She's never been happier with a pan.
As someone looking into pans this has been extremely helpful. Would not mind more kitchenware testing! Very helpful for people looking to be or who are first time home owners.
Thanks! Thanks for the suggestion.
Personal testament: I bought two box sets of Granitestone pots and pans about a year ago. They get a lot of use, especially the skillets. I use a gas stove with the iron grates creating a full interlocking surface on the stove. The pans have been quite good and on,y now I’m getting a little sticking with some frying. They work fantastic in the oven at 400+ degrees F. I’m glad they compared well and the sets were economically priced. Very impressive.
Thanks for sharing.
Great video!
“For what it’s worth”, I have a Made In pan and love it. No issues with frying an egg at all! HOWEVER, just like Cast Iron, it does need more time to “break in” than the manufacture will admit.
A couple rounds of bacon and the pan will become slick as cousin Eddie’s hair
Same here. I cook eggs on mine every morning and they slide right out without using utensils. Even a cast iron can do this if treated properly.
The key take away from this fabulous testing is that ALL coated non-stick pans WILL degrade and slowly leach their coatings into your food. While I don't think the testing mentality was wrong I don't think the Made In pans should be tested the same, they should be tested and treated like Cast Iron. This even includes the heat up, I always let them heat on a lower setting for 5+ minutes before putting food in to deal with the center heating faster. Their advantage to cast iron is faster heat up times but at the expense of them loosing heat easier. Most people just don't want to bother with the idiosyncrasies of carbon steal/cast iron and are "fine" with how toxic coated non-stick pans are.
Made In was definately the odd man out in this competition and not really a fair test in this line up. It's also unfair to call non stick pans' coating toxic. The non-stick coating may be considered toxic as in 'found to cause cancer in the state of Califonia', but in a real life setting a sand sized piece won't be motabolized by the body and pass through.
I agree the carbon steel needs to be broken in, and using such a high heat is also going to affect things. I can be used at a lower heat plus who doesnt use butter with eggs or pancakes this same test with butter the the pancakes would be more even.
I only use carbon steel pans. I don’t trust all that non stick coatings. I love the carbon steels and once used to them, nothing sticks. Super easy to clean as well.
@@CharredChar Good points. I believe his testing used the pan in ways the average person would want to deal with and not in the way a consumate cast iron chef would care for and use their pans.
I really appreciate the testing you do, it makes choosing frying pans much easier.
Thanks!
I waited a few weeks to comment, as I wanted to give my own pan at least 90 days use. I purchased a Oster Herscher 9.5 inch non-stick pan from Amazon. The price was $16.30. After 90 days use, the non-stick coating 100% intact. It is truly non-stick, it cleans quite effortlessly, heats evenly, and is simply great. A good egg skillet doesn't have to cost a ton of money - just gotta close your eyes and pick one. I got lucky with this one.
Thanks for sharing.
This video is the proof that anything can be tested on This chanel. Keep up the good work.
Thanks, will do!
Do same test after 1 year of usage and results may end up so different. It's not a proper test, but it's hard to do one without spending huge amount of time. Be aware of this when making conclusions.
Next: nail polish !
I really enjoy it when you test more random/non tool items. I really love how you test everything fairly. I bought my NoCry screwdriver set after watching your video and it's been brilliant for the past couple of years.
Thanks! Glad to hear!
Normally don't respond to your videos but watch them all. After using all those expensive pans for years I bought a green pan after this video. WOW Best Pan Ever!
Great reviews!
Saw you on Matt's out in Utah looked like a blast.
Thanks!
I literally just said yesterday - “We need a new pan” and then wondered what you thought. PERFECT TIMING! Thanks as always.
Lol
I thought that frying will be done on engine oil, will be a double test 😉 and seriously, great job. I respect you for the fact that your materials are not artificially extended, and all the audio is just your commentary. Your tests are reliable, so keep it up. 👍 👌
I'm sure I don't have to tell you this, but... Your videos are so useful, it saves everyone from spending money on things that companies say are state of the art, but aren't even close to it. Not all heroes wear capes, some just have minds of curiosity! I love you, my friend! Keep up the good work! 😁👍
Thanks!
Bought a set of the Granite Stone pans to replace some aging nonstick pans. The temperature tolerances and nonstick coating being slightly more durable were the key elements influencing the choice. I'm a professional chef and was reticent to trust the quality of such reasonably priced cookware, but have been incredibly impressed with the pans over the last couple of weeks of use. Ridiculously performative coating and a impressively thick bottom on the Pro set make them an absolute pleasure to cook with. Had to come back to the video to 1. Thank you for and confirm your testing and recommendations 2. Assure other viewers that someone who has seen thousands of different pans across their career thinks the Granite Stone Pro set is pretty phenomenal at the price point. Even if they only last 6 months of heavy use in my commercial kitchen, they would have paid for themselves in perfect omelette results 10 times over.
Thanks! Thanks for the feedback.
I have a Granitestone in my cart and wanted to make sure I watched your video before buying. I'm confident in my choice and will buy it now. Thank you, what an amazingly thorough test!
You are welcome!
Lots of videos online about how terrible granitestone is.
@@ajk374 what's wrong with them? I had one that I bought months ago and have loved it so far. I was considering buying another one, but wanted to make sure I shouldn't try a Ninja or another brand instead, but decided to get another Granitestone after seeing this video. Ironically, it should be delivered tomorrow. 😂
@@princess3193 at a minimum, their service sucks. ask a question exactly about online FAQ, and all I got was cut and paste copy of the EXACT same FAQ that was unclear. Eff them.
@@princess3193 How have you been liking the granitestone? Also did you buy just the pan or the set?
I been buying Granitestone pans for years now. You just can't beat that price. Freaking Reviews did a review video and got me liking them.
Same here I bought a giant granitestone set the year before last
I bought a set about 4 years ago, so the original versions. They've held up with multiple daily usage.
They're the real deal.
Thanks for sharing.
Wow, just realized all the money I have been wasting on different frying pans
Thanks for your thorough evaluation
You are welcome!
I spent over 20 hours trying to decide which set of pans I wanted. Did I want to say forget non stick and go with my stainless or stay with non stick. Who's coating was I going to trust the most, who had the best reviews out of a number of companies that reviewed the pans, which coatings are really safe and which companies according to one product reviewer was telling the truth about not having PTFE's. I had an All Clad, switched to Made In and I was on the search for a better pan when I ran across your in depth review with proof in the pan not a bunch of "we said".
Thanks for showing me all the different brands and how they cook as well as hold up. I chose the Granite Diamond Pro because of your reviews. I will report back in a year on how well it did or didn't hold up. Both my expensive pans lasted about a year.
Thank you for your service.
You are welcome!
Bro, that hat in the intro 😂
I actually really appreciate this one, I am a huge petrolhead (gear head, piston head) and i have always valued your reviews.
I also love cooking, so seeing this review pop up on my feed was like my two favourite heroes meeting.
Thanks!
Man that Granitestone blew my mind how well it performed for its price, and I see Gordon Ramsay flogging those Hexclade pans. So glad you did this video.
With all the reviews and endorsements for hexclad I had thought about getting a pan. Glad I hadn’t. I still may give the madein carbon steel pans a try as they will get better with time. They would be in addition to/place of cast iron.
I purchased a set of Granitestone pans for $12.50 per pan plus lids 3 months ago. It's very possible it's the best purchase I've ever made. No issues with the pans so far, they all look and perform like new.
*And I'm so glad I didn't fall for the cashgrab pan 🥳
Hexclad are designed to allow the use of metal utensils with them. Try that on the others and see what happens.
I bought a Granitestone pan about a year ago from Walmart. I bought it out of pure convenience, not knowing anything about Granitestone. On average, I use the pan about 4-5 days a week and it has held up great. Ironically, my local Costco has had a Hexclad representative doing live demonstrations of their pan a couple of times over the last year and I was almost convinced to give one a try. After watching PF's testing, I'm glad I didn't.
@@matthewsmith1461 Considering granite stone had a tougher coating and literally cost 10 times less, no way the hex clad lasts 10 times longer without damage.
Have 1 small nonstick pan for making eggs, 1 large for anything acidic (like tomatoes), everything else is cooked in the same cast iron pots and pans I bought just out of high school.....over 40 years ago. Replacing the non-stick jobbers is an every 10 year or so deal... thanks for a great review.
I only use cast iron and McWare, which are like the old Magnalite from '91 and before. My oldest cast iron is over 100 years old, from my great grandparents and still going strong.
This was an excellent analysis of how these pans performed! Thank you for organizing all these metrics in an easy to digest way!!
Will be looking forward to more of these videos!
Thanks!
YES!!! I've been asking for this video for ages!!! So stoked!
Sorry it's taken me so long. Hopefully, it was worth the wait!! Thank you!
He just waited until I requested it earlier this week. I am impressed how quickly he got to it! :)
I haven’t bought or used a nonstick pan since buying a Lodge 12” skillet some years ago for maybe $15. I cook eggs over easy almost every day and have zero issues with sticking.
Using more butter/fat is of course necessary, but the main secret is that while a nonstick gets worse and degrades significantly in performance in only a year or two, a cast iron (or carbon steel) only gets better over time. It would be nice to see you use a well used and seasoned cast iron, with a bit of butter, and preferably on a gas stove or burner, to give it a fair comparison to the nonsticks.
Nevertheless, like all your videos, I enjoyed it very much and appreciate the objectivity.
I hear you on the benefits of the cast iron, however one large drawback is the weight. For kids, people with smaller stature, and people who aren't experienced at using cast iron it is hard to beat a inexpensive teflon pan. Agreed on the video it would be nice to see these test on gas and testing over time.
Granitestone for the win! Green Pan & Oxo are decent runner-ups.
But my goodness is that a good value. Especially for airbnbs, kids, camps, etc.
Doesn't need to be fancy, just needs to work.
I wish I'd seen this review before I bought the Blue Diamond pan. It is slick, but I wanted to cook oil-free and you just can't with this pan. My result from cooking eggs was the same as yours: sticking. I think the key is to cook at a lower heat which I'm just not used to. I normally cook with a cast iron skillet and prefer it to the Blue Diamond. When we cook, most of us want fried food to be crispy and you won't get that at low heat. Nice review(!), one I wouldn't have expected from you.
Quality content, whether it’s wiper blades, tow ropes, engine oil, or cooking pans… your methods and presentation is unparalleled.
Thank you for everything you do.
Ive used GraniteStone pans for the last 4 years due to Freakin Reviews test. My first GraniteStone pan still holds up to this day. Ive used everything on it and it just works so well. Just got a new Professional set and have been as impressed.
Thanks for sharing.
THANK YOU, SIR for spending hundreds of dollars on many pans and doing such comprehensive tests only to ruin the pans at the end. Your tests show all around performance of each pan and your grading scales just put an overall grade to them and makes it easier for us to make a $ conscious decision on which pan is worth it for your $. Very invaluable info and I'm truly grateful for you and all the comparison vids you do. God bless and may you continue to create more vids for us!
I too like the channel but remember that although he's spending hundreds of dollars, he's making many thousands.
@@OHFORPEATSAKES yes he most likely is making that much so each comparison video he makes is probably just pocket change for the cost of the items. 😄 It's still very expensive for these pans which he could've not done a vid for and just save that $.
God, i love how this channel reviews so many products! I really like how meticulous an scientific the testing is. Big fan!
Thanks, appreciate that!
Most versatile reviewer on UA-cam, transmissions to non-stick pans! Entertaining and informative and I'm sure the pan companies groaned when they saw you were testing their stuff.
👍👍👍👍👍
He should do more electronics. There are only so many tools he can review.
Been using Granitestone for years now and I've been blown away by how long they last. Glad to see its one of the best.
Thanks for sharing.
Good to know. I posted above that we’ve been really happy with our Ninja pans, but we paid 2.5x what a granite stone cost. With all the nonstick scam pans out there, Proj Farm is one of the few testers that I trust.
I bought a set of Granitestone years ago, just for the 10 inch frypan, been using it for over 3 years every day, eggs still dont stick.
It’s greenstone not granite
@@therandomchannel9226 No its Granitestone, you're thinking of something else.
I’ve been anticipating this topic and it was definitely worth the wait. Used many non stick pans over the years with mixed results. Worse one being Le Creuset with their “Lifetime warranty”, lasting the shortest time with great care. I followed the care instructions with pride. No dishwasher, soft side sponge cleaning and waiting for pan to reduce heat before washing. None of it made a difference. It was the most expensive non stick pan I ever bought by far and lasted the least amount of time- less than a year. With a big struggle the department store finally accepted the refund for the “lifetime warranty” product. You can imagine my interest when you posted this topic. Can’t wait to try your recommended choices👌
Thanks for sharing.
I bought the Granite pan based on this video and love it. Thank you for this video, you saved me from wasting money on a more expensive pan.
You are welcome! Glad to hear!
I bought a set of Granitestone pro pans for my wife a few weeks before this video... I'm glad I picked the right pan! Thanks!
You are welcome! Thanks for sharing.
7:17 "Did a pretty good job at cooking the pancake evenly" bro that was PERFECT. Decades ahead of other brands.
I'm glad someone else mentioned it. That was an absolutely beautiful pancake.
It's a great pan. It's best to pair with induction so it heats fast. And for those of us who can't be bothered cleaning the pan right away, everything is easily wiped off.
Yeah, I usually tune out his commentary and just look at the results to extrapolate my own conclusions.
That just sold me on that pan.
Yup, I was rooting for that pan in the rest of the tests after that pancake. If I ever come across a deal on that pan I am grabbing it and hiding it from the wife so she doesn't wreck it.
This is a comparison that I've been waiting for a long time. An unbiased comparison with a wide price range.
Thanks!
I bought some Granitestone pans by accident about a year ago. So far, they're the best pans I've used. I'm not much of a cook, but they cook good eggs with cheese.