Cookware Materials 101: A Beginner’s Guide to Picking the Right Pans
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- Опубліковано 10 тра 2024
- In this video, I break down the pros and cons of the best cookware materials. So if you’re shopping for new cookware but can’t decide between stainless steel, carbon steel, cast iron, copper, non-stick, and the many other options, keep watching.
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****Navigate This Video****
0:00 Intro
0:23 Fully-Clad Stainless Steel
2:01 Impact-Bonded Base Stainless Steel
2:40 Cast Iron
4:29 Enameled Cast Iron
5:53 Carbon Steel
7:46 Copper
9:31 Non-Stick
11:30 Which Cookware Material Is the Best?
****Products Featured in This Video****
Stainless Steel
Demeyere: amzn.to/3EhQr8R (Amazon)
All-Clad: www.anrdoezrs.net/click-87447... (All-Clad.com)
Made In: madeincookware.pxf.io/Vy3Lrk (MadeInCookware.com)
Cast Iron
Lodge: amzn.to/3hVYGQg (Amazon)
Calphalon: amzn.to/3EGaj71 (Amazon)
Enameled Cast Iron
Le Creuset: amzn.to/3UN34jm (Amazon)
Made In: madeincookware.pxf.io/9WXR50 (MadeInCookware.com)
Staub: amzn.to/3EeVHKm (Amazon)
Carbon Steel
Made In: madeincookware.pxf.io/x9aV0O (MadeInCookware.com)
de Buyer: amzn.to/3gfobeY (Amazon)
Copper
Made In: madeincookware.pxf.io/Jryg3N (MadeInCookware.com)
Mauviel: amzn.to/3hVBDoF (Amazon)
Non-Stick
All-Clad: www.anrdoezrs.net/click-87447... (All-Clad.com)
Made In: madeincookware.pxf.io/vn6R0W (MadeInCookware.com)
Scanpan: amzn.to/3gi7MXf (Amazon)
Misen: shrsl.com/3su7u (Misen.com)
****Related Videos/Articles****
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Stainless Steel Pros and Cons prudentreviews.com/stainless-...
The Best Non-Stick Pan Materials (How to Choose) prudentreviews.com/best-non-s...
Stainless Steel vs. Non-Stick Cookware prudentreviews.com/stainless-...
Aluminum vs. Stainless Steel Cookware prudentreviews.com/aluminum-v...
Cast Iron vs. Stainless Steel Cookware prudentreviews.com/cast-iron-...
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Read the full guide to learn more about each material: prudentreviews.com/best-cookware-materials/
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WOW! If this were the standard on YT across the board... We would save years during a lifetime..
What do you mean by that?
Great content, expressed in a clear, organized manner.
This is a quality video...
@@richardkalmwater5996 really appreciate that! We put a ton of effort into these videos. Thank you!
@@PrudentReviews I understand him. It is a compliment.
(1)Organized videos are easily to digest and retain info.
(2)Concise videos save you time. Do you want to watch an hour video of the same subject or yours?
(3)Thorough videos saves you time from having to watch multiple videos of the same subject to get the same amount of content.
e.g. I found a caulking video that delivered me a critical piece of info that made my caulk work better and made the clean-up easy. I watch multiple caulk videos and only one video gave me that critical tip.
@@richardkalmwater5996 ahhh makes sense ty
From a Husband to a highly informative youtuber. Thank you.
This is the best video I've watched regarding cookware for the purpose of cooking different foods. I've toyed with trying one pan, one pot for everything but unless I want to limit what I eat then a small variety is more practical.
Great video, Andrew! Solid information. Trying to explain why NO SINGLE type of cookware is "the best" is very difficult. If cost is no option and weight is not a concern, serious copper like Falk or Matfer Bourgeat are the best. But they cost a fortune and are very heavy. I have each of these types of cookware that you cover, except for non stick. Waste of money and bad for the environment. Really sad when I see people buying a high end non stick pan like Hestan or All Clad. They will just be tossing it in a few years.
This was exactly what I was looking for. Thank you for your thorough explanations!
Fantastic, by far the best video I found on the topic. Thanks a lot!
Love your videos. So informative. In my retirement I really look forward to stepping up my domestic game. 😁
Omg this is what I was looking for! Thanks!!
Bless you! Especially for the summary 😢❤🎉
Excellent video. Thank you!
I love stainless... Not even bothering with the nonstick for eggs anymore.
Extremely informative video for beginner home cooks like me, thank you!!
Glad it was helpful!
Thank you thank you THANK YOU for this! I'm wanting to not just buy another box set now that I'm expanding the range and recipes of my home cooking, and I've tried article after article. Almost forgot youtube was a thing! Your video was one of the first to pop up when I put key words like first time home owner and they were right to suggest you. Objective, informational, and all-encompassing! Great and relevant reviews even a year later.
Really appreciate you saying that! Happy to help :)
what about glass, stone and granite?
Great video sir, competent informative and I found it very helpful. Thanks!
Thanks so much Will - appreciate the support!
This video deserves way more likes than it has!
Appreciate that!
I have both sizes of those Misen Carbon Steel Skillets and love them. But I also have a cast iron pan that I just can't seem to part with, even though I don't think I've ever used all three at once
I was hoping to know more about the newer non-stick surface, like "The rock" cookware.
Great video!, 😃 very informative, I use cast iron a lot. ( I also collect it ) I also use carbon steel, but the carbon steel pans I have are also heavy. Lately I've been using mexican clay, I'm aware of the lead in clay pottery, so I leached out the lead. I used a process ( shown here on UA-cam ) using vinegar and baking soda, and it actually worked!. Two lead test came out negative. I also use good ol mexican cinsa enameled steel, very light, very safe and rather durable. What I use doesn't fill our landfills like nonstick pans do, nonstick doesn't last very long. Thank you! Peace! ☮
Overwhelmed with choices for investing in a good 5-ply stainless steel skillet. I'd like your input on the new-ish introduction of titanium. Is it just marketing hype? What's the advantage? does it do anything? We want to know!
I would enjoy a review by you of Visionware.
Super helpful!! Great job!
Please do one video on comparing all knives i have a restaurant but could never find a good knife that would be slick sharp to cut fish. I have spent a fortune on knives in 11 years.
awesome video but you missed the King of all. good old traditional Unglazed/non treated clay pot. yes, it is delicate relative to other pans but the concerns like pores, lasts, heating all depends on the skill of the potter and the quality of the clay he uses. if bought from correct place, clay is better than all of these pans coz 1. Good clay add nutrients such as calcium, magnesium etc to the food, 2. clay is alkaline in nature and will neutralize high toxicity found in high acidic or mercurous foods like meat and fish, which is very good for stomach. Thus clay react with acidic food but in a positive manner 3. clay pot also releases something "sorry/i forgot what it was" which in turn helps preserve the food for much longer time outside, which otherwise get spoilt in any other pans (sort of a natural refrigerator). A 7 star chef once told me, one of his secrets to searing fish and braising is that he uses only clay pots, that's how I came to know about it. Indians and many Asian countries are known to cook in clay pots and they also uses Brass (Uruli) a lot. You are right about copper with Tin lining but you should not use it for cooking every meal. Coz Tin also reacts both positive and negative depends on the items you are making. Again all these with the fact that how much your manufacturer know and care about their product. Even if you buy expensive pans from All-clad, Demeyere etc, even they do not know or cannot tell you where their steel is being sourced from. Coz some steel, regardless of meeting modern standards, can still release traces of manganese or cobalt into the food.
Can you review the Demeyere AluPro nonstick that claims to have an innovative 5-layer Ti-X coating featuring three layers of enhanced nonstick coating with a Plasma Primer?
Don't obsess on seasoning. Truth is, getting and keeping a perfectly non-stick seasoning on any material is really unlikely in normal use.
Instead, it's easy to just always reseason.
Clean your pan, heat it to med-high, and put a little oil in it, and tilt it to spread it evenly. Use any oil you cook with.
Let it heat a minute, and turn the heat off. Wipe out excess with a paper towel when it's cool enough.
Next time you cook, just remember to heat the pan before putting food in it, and the food, including eggs, should slide around like it's on ice.
The key is you have to do it basically every time you cook, but it's very easy and it works very well.
Sometimes if you get the timing wrong food will stick a little. Don't worry, eventually you'll get it down and nothing will stick ever again.
The problem comes in when you get the idea that your gonna put a permanent non-stick season, usually from UA-camrs who tell you to use special oils or waxes, and to season it in the oven carefully.
Can this work? Some people insist it can, but my feeling is that in normal use inevitably something happens to damage the season, maybe you cook something too hot, or you scrub it too hard with detergent.
The point is it's very finicky, so it's easier to just get in the habit of constant, easy, stove-top seasoning.
I usually cook at night, clean my pan by heating plain water then scrubbing lightly with a brush and detergent, then drying while heating on the stove, add a little oil, then turning it off.
When i cook my eggs the next morning, it's all ready, and it's more non-stick than any coating like Teflon.
The more I watch your videos, the more I appreciate the direct info you provide. Keep it up!
Im a noob trying to move away from my non-stick collection and Im getting overwhelmed with all the choices. I THINK Im going to pick up some stainless steel. I have a 12' ss Paderno fry pan but dont know anything else about it as I cant find model numbers on it. Im thinking about getting a saute pan and have a few options that are close enough in price to each other that its a non factor in the choice. So, here's my questions...What size saute pan would be best for 2 people? I can get an All-clad D3 in either 3 or 4 qt, a Demeyere Industry 3 qt, or an All-clad copper core 5qt for roughly the same cost. Which would you grab?
The short answer is 3 or 4 quart will be best for your situation. 5 is a little too big unless you like a lot of leftovers or entertain often. Here’s more context prudentreviews.com/saute-pan-sizes/
You are a legend!!
Hahaha I don’t know about that but thank you 😂
Great overview and very informative. The only thing I would critique is the extremely low music bed playing under the video. I stopped the video a half dozen times trying to figure out where the faint music was coming from in my house, before finally figuring out it was the video!
What about granite cookware?
So what pots are best to boil beans? Stainless, steel cast iron or copper?
Please make a performance review between Allclad d3 and the luxurious copper core. Is it worth to upgrade & how about in the long run / lifespan? Is copper core have longer lifespan & easier to maintenance?
Thanks
The main difference is that Copper Core is slightly more responsive (better heat control). For most home cooks, D3 is perfectly fine. Here’s my full comparison: prudentreviews.com/all-clad-d3-vs-copper-core/
Arent teflon spans poisoning?
I think this is missing ceramic and stone based. Other than that, loved this video
I’d like to know about granite coating
Aw you didnt talk about how much glass sucks but the pro is that its cute 😂
What about hard anodized?
What about "stone"??
Never soak pans in cold water. It's a mess, can rust some pans, and doesn't always work. Do it the easy way:
First, scrape off everything that comes off easily.
I've found that if i put a little water in a hot pan, or heat the pan with a little water in it, within a few minutes whatever was stuck on lifts off easily. It shouldn't take very long. You don't need to put detergent, vinegar, or anything else in, water is fine.
With this technique i never have to scrub hard, i usually lightly scrape with a spatula, then lightly scrub with a brush or plastic scrubber, more like wiping, with a little detergent.
Comes perfectly clean every time, in just a few minutes.
0:14 Dear One thank you for bringing a wonderful video about cooking utensils, but what about our health? Here is a question and an answer I found. What is your opinion?
Is eating in ceramic good for health?
Ceramic is completely non-reactive, and contains no chemical additives. There's nothing to leach into your food, so your cookware is safe. Since you can use less oil than with other cookware, you can cheerfully sauté your food rather than steaming or boiling it, which can decrease the nutritive content. Best regards.
Ouch!! Enameled cast iron. 💔 i was gonna buy but you're right, i don't need it!
I use mine almost every day! It depends on what you cook the most. I use an enameled cast iron braiser because I love soups and stews❤ just do what works for you!
Brass & Bronze ! Is the best..
What about ceramic n clay pots
Great for baking, not a fan for stovetop use. More details here: prudentreviews.com/xtrema-review/
Have you heard of a brand called soy? They line copper with silver! Silver is non reactive, naturally non-stick and more responsive than even copper. But it's extremely expensive😅
I have not, but I’ll check it out!
What, No PYREX?
I was disappointed that you showed non-stick cookware without warning people about the danger of coated cookware. Sure, you can be careful not to overheat them. But a recent report about PFAS and coated cookware has made it clear none of the stuff should be used. It wears off and where does it go? It goes inside you. And it leeches into your food as you cook. Maybe own one non-stick frying pan for eggs and fish that you treat very carefully. But not complete sets of this toxic cookware!
Pandrew
8:00 I have read that copper is very bad for your health ...
Holy crap man I'm never buying copper again.
Beat metal for cooking is Brass. In India we used brass utensils from a very long time.
Interesting. Brass cookware is very rare in the US.