I (pre)ordered one of these pans actually before seeing your first video on it. My kitchen is smallish and doesn't have great storage and I've been working on paring back my cookware for about a year. I was less than impressed with Ninja's do-it-all nonstick pans, and this was different enough I decided to give it a try despite the cost. I received it a couple-few weeks ago and have done a little cooking with it. Some breakfast stuff, some steaks, that kind of thing. My initial impressions almost entirely mirror yours: It conducts heat evenly and effectively, can safely get very hot, and it's non-stick enough and easy enough to clean. That all makes it a good (even superior) substitute for cast iron, stainless steel, and even regular nonstick in some cases. It does seem to stick more with stuff that absorbs fat/oil such as potatoes, especially if you're not used to its heat conduction and haven't adjusted your heat setting accordingly. The wooden spatula and notched lid are not a huge problem but are definitely dumb. I would've rather had a glass lid and no spatula.
@@facelesstruth4961 Not using PFAS, etc., is sort of the point. I don't see any reason it would have lead or cadmium, but I haven't actually checked. You'd need to contact Our Place for 100% confirmation.
I bought a second pan on 08/30/2024 and they had clearly upgraded the fit and finish of the pan. Compared to one I bought in July, the lid is a thicker gauge of steel and the wooden spoon has been sanded down smoother and has a much sharper edge (though I wish it didn't exist in the first place...)
Great comparison reviews! I love that you came back to this pan after 4 months and thoroughly explored the pros and cons, ins and outs of it, plus comparisons to the other two pans. The affiliate links are also appreciated... they make it easy for me to check them out, and stow them in my Saved For Later (Wish upon a Star) List.
User "BDHo98" mentioned a more refined finish to the pans shipping this August. A direct comparison with the newer releases would be welcome also, finances permitting.
My fiancee got me this pan as a gift for my steaks and burgers, and I mostly love it. The texture definitely makes it frustrating to clean without a brush, but it has still easily replaced my cast iron.
Glad that it has held up after 4 months. I feel like this will be good for family that are running through cheapish non stick pans at like one a year. Unfortunately it will not be this iteration if the pan because the vent for the spoon is different from what they do now and it also makes no sense. And maybe a smaller option instead. I believe Hexclad pans were available in asian markets long before hexclad promoted them and brought them global. So this is just a different coating. It would be great if we can get a long term revisit after a year or 2. I feel like if it's not well made some of those filled sections will fall out after repeated stress due to the different materials rate of thermal expansion and contraction.
that looks an amazing pan. I use my cast iron more and more trying to avoid non-stick. This feels like the best of both worlds - with the price as a catch. But if the pan keeps its properties over time, it's an investment. Thanks for the follow up!
So, I have this pan, fairly new to me. This morning I put some avocado oil in it. Made 3 eggs, scrambled up and they totally stuck on the bottom of the pan... which wasted product. Perhaps medium heat is not needed to make eggs in this pan..So perhaps it's a temperature issue that I have to get use to lower heat with this pan....going to watch this review again. I do want to like this PAN. Perhaps I have a learning curve, but, the first time I made bacon even in it residue stayed in the little holes of this textured bottom. Soaking with soap and water now..will use oil when storing. Thank You.
My intrusive thoughts are wondering if Jon has ever considered posting on r/manhands. That being said: great ADHD friendly review of the pan. Thank you for the timestamps.
I got mine about a week and a half ago. Since then, I've made steaks in it several times and made eggs in it several times. I've been pleased. I would even say I've been impressed. I'm especially happy with the sear I get on steaks with it. I dislike the notch / spatula design gimmick, but it hasn't really been an issue for me. Also, the lids from my All Clad pan and Farberware pan fit on it and mostly solve any notch problem.
I personally love your review because you use woks and make Asian cuisines in which I am planning to do as Asian cuisines has the best flavor combinations in my opinion. I've seen another honest review that wasn't so positive and not recommending it but I ordered it before looking at reviews. My mission is to start cooking like a home chef since I now have a much bigger and improved kitchen to do that and I am pretty sure anything that's better and prettier than a dollar tree pan will impress me. My question for you is do you use this pan to make your chili oil now or just your usual to go to pan, just curious?
I am really looking forward to the day when I can get this pan but with a better design. No spatula, Pyrex lid, ergonomic handle. That is the pan I will happily pay $195 for
It’s a shame that 4 months on I still haven’t received mine 😂 I ordered it before your first video came out and they’ve still not fulfilled the pre-orders
@@jonkungthey emailed on 20th June which was the day it was supposed to ship (ordered it April 20th knowing it was a pre-order) to say that they were pushing the shipping date another month. They did give a £10 refund as an apology but we shall see whether it ships next week…
This thing sounds like it mostly behaves like carbon steel? Could an oil/salt slurry do the trick on stuck on food? Also, can the right level of heat make it more nonstick? I'll have to research this later. Thanks for the video, John!
Hi Jon, thanks for your videos, I also recently watched your non-stick & ceramic pan vid from almost a year ago. I’ve been considering the “Our Place Always Titanium Pan Pro” and appreciate your 4 month follow up. For folks like me concerned about the PFAS, heavy metals and forever chemicals in cookware, could you please do a review on the non-toxic Extrema cookware? I’m considering the Extrema 11” Signature Skillet and wondering how it compares to the Our Place Always Titanium Pan Pro and other skillets you like? I know, as you say, use different pans for different needs, but I’m really wondering about the Extrema and hope you can share your thoughts on it! Thanks for what you do 👍🙏😊
I haven't heard of that! I'll take a look but I'm still defaulting to a good non stick and a good stainless steel for most uses. Our place is starting to falter at the 6 month mark.
My gut feeling before watching is that a titanium pan would suck do to its low thermal conductivity. Edit: So it's a normal layered stainless steel pan with an interior titanium coated surface. So just like why stainless pans are a sandwich construction due to the thermal conductivity of stainless steel this just is a "non -stick" version. Looking at the price it's not at much of a premium to a reputable similar pan with out the coating so it seems okay to me.
Personally, I own an All Clad Stainless steel pan, and based off your review I don't see a reason to "upgrade". However, if one does not own a similar pan it seems like a decent option to look at.
In all practical senses, you’re not going to notice the difference between thermal conductivity of most materials. Note there are pans explicitly made from things with extremely low relative thermal conductivity - like ceramic or glass - and the surface qualities are generally what anyone notices.
@@oldvlognewtricks the thermal conductivity of the materials does matter though. Thats why the all clad pans were so good compared to others before there patent expired. As for the cook tops yeah that isn't the most efficient, but doesn't matter as much. The evenness of the pan temperature across the surface is what really matters. The heat source under the pan as the pan moves isnt heating evenly.
@@oldvlognewtricks I'm just going off of what I learned in heat and mass transfer. A heavy pan will retain heat and not loose it when cold items are added, but hot spots will uneavenly heat and cook when the pan is lighter with less heat mass
It would make a very good grill pan for your vegetables. But the textured surface would make it a little bit more difficult for starchy more delicate, root vegetables, such as potatoes. I imagine home fries would be a little bit of a mess, but I’ve never tried it myself.
I’m looking to get rid of any traditional nonstick cookware in the house. I don’t cook often and mainly use a nonstick pan for eggs. How would this pan fare?
Those titanium pro pans are almost as terrible as expected ya? It can’t replace seasoned carbon iron or Teflon/ceramics? I simply can’t see a use for it unless you’re replacing your stainless steel pan maybe.
This pan looks like the same type of grid on the Hexclad pans that Gordon Ramsey peomited. I have a Hexclad and I love it, as it is like you said - it can get up to high heat for searing and great for curries and stews and eliminates the use of multiple pans. I think if you don't like the gimmicky design Our Place, Hexclad is probably the ticket.
@@jonkung Snow Peak rocks! Thoughtful minimalist design. Rivendell Bicycle Works introduced me. Their folding burner is pretty choice, since my gas torch is packed away. Gott peel those Romas!
@jonkung Perhaps I am just old-fashioned, but I prefer wood to metal (scaping metal on metal is my chalk on the board at school to me). My favourite feature of wood is that it wears to how you use it, effectively creating something unique and personalised. Unfortunately, this can take several years of use, and also is the reason it will eventually wear out (my father had a wooden spoon which he loved but no one else would use as it was so worn that only half of the 'bowl' section remained!). And YES, I am as protective towards my wooden items as many chefs are towards their knives. I hate the idea that the design encourages everyone to use the same spatula. P.S. keep up the brilliant and unique style of your videos.
I would buy it if they didnt have the stupid vent area literally on the handle shooting out steam and hot liquid over it. That's going to scald people in moments where they forget and go to touch the handle. Otherwise is feels too expensive for just the base pan without a lid but theyve sold so many to people not caring enough that they won't make any design changes. Not a single person has mentioned this being a good feature anywhere online and its just this one complaint consistently about it in review and by all the commenters.
The design of those pans are so awful though... if you really expect your pan to last a lifetime, why would you design the lid and rim around a wooden spatula, that is very definitely going to deteriorate or get lost in time? It's just absolutely baffling. I would also wonder if someone might be better served with a good carbon steel pan instead, given you have to do some limited maintenance anyway. Been thinking very hard about getting a Darto n.30 lately...
I just feel that if you have been cooking long enough you don’t need a gimmicky pan. I own 4 sets of pans in 10” and 12” those being nonstick, stainless steel, carbon steel, and cast iron. If you can’t cook with those four materials, I can see how you’d buy into this gimmick of a pan.
The point is to provide a solution for people who want to have less pans. I don't personally think I need this pan either, but your post misses the point completely.
Honest transparent review, thank you. Basically your review convinced me of my reason to past it up because it is a piece of 💩 😂! Have you done a review on the nonstick ceramic pan?
I (pre)ordered one of these pans actually before seeing your first video on it. My kitchen is smallish and doesn't have great storage and I've been working on paring back my cookware for about a year. I was less than impressed with Ninja's do-it-all nonstick pans, and this was different enough I decided to give it a try despite the cost.
I received it a couple-few weeks ago and have done a little cooking with it. Some breakfast stuff, some steaks, that kind of thing. My initial impressions almost entirely mirror yours: It conducts heat evenly and effectively, can safely get very hot, and it's non-stick enough and easy enough to clean. That all makes it a good (even superior) substitute for cast iron, stainless steel, and even regular nonstick in some cases. It does seem to stick more with stuff that absorbs fat/oil such as potatoes, especially if you're not used to its heat conduction and haven't adjusted your heat setting accordingly. The wooden spatula and notched lid are not a huge problem but are definitely dumb. I would've rather had a glass lid and no spatula.
Would you happen to know if they are free from lead, cadmium, PFAS, PFOA, and PTFE ?
@@facelesstruth4961 Not using PFAS, etc., is sort of the point. I don't see any reason it would have lead or cadmium, but I haven't actually checked. You'd need to contact Our Place for 100% confirmation.
At the gym watching Jon Kung review a pan. Let’s get it
Get those gains 💪🏽
This is the review I have been needing 😄 you’re great at this!Thank you!
I hope it helps you make an informed decision and then you love whatever you go with!
@@jonkungWould you happen to know if they are free from lead, cadmium, PFAS, PFOA, and PTFE ?
I wasn't expecting a third instalment.
Nice and concise review. I didnt even need a pan lol, but I just started watching and enjoyed it
I bought a second pan on 08/30/2024 and they had clearly upgraded the fit and finish of the pan. Compared to one I bought in July, the lid is a thicker gauge of steel and the wooden spoon has been sanded down smoother and has a much sharper edge (though I wish it didn't exist in the first place...)
Great comparison reviews! I love that you came back to this pan after 4 months and thoroughly explored the pros and cons, ins and outs of it, plus comparisons to the other two pans. The affiliate links are also appreciated... they make it easy for me to check them out, and stow them in my Saved For Later (Wish upon a Star) List.
User "BDHo98" mentioned a more refined finish to the pans shipping this August.
A direct comparison with the newer releases would be welcome also, finances permitting.
My fiancee got me this pan as a gift for my steaks and burgers, and I mostly love it. The texture definitely makes it frustrating to clean without a brush, but it has still easily replaced my cast iron.
Can you not boil white vinegar in it to clean it, or does the foodstuffs require physical agitation ?
I’ve been looking for new pans wanting to get away from non-stick so thanks for the review!
Still don’t know what I should do lol
Glad that it has held up after 4 months. I feel like this will be good for family that are running through cheapish non stick pans at like one a year.
Unfortunately it will not be this iteration if the pan because the vent for the spoon is different from what they do now and it also makes no sense. And maybe a smaller option instead. I believe Hexclad pans were available in asian markets long before hexclad promoted them and brought them global. So this is just a different coating.
It would be great if we can get a long term revisit after a year or 2. I feel like if it's not well made some of those filled sections will fall out after repeated stress due to the different materials rate of thermal expansion and contraction.
that looks an amazing pan. I use my cast iron more and more trying to avoid non-stick. This feels like the best of both worlds - with the price as a catch. But if the pan keeps its properties over time, it's an investment. Thanks for the follow up!
Such a great review! I'd love to hear a 4months later type of review for the Oxenforge wok you reviewed earlier this year.
So, I have this pan, fairly new to me. This morning I put some avocado oil in it. Made 3 eggs, scrambled up and they totally stuck on the bottom of the pan... which wasted product. Perhaps medium heat is not needed to make eggs in this pan..So perhaps it's a temperature issue that I have to get use to lower heat with this pan....going to watch this review again. I do want to like this PAN. Perhaps I have a learning curve, but, the first time I made bacon even in it residue stayed in the little holes of this textured bottom.
Soaking with soap and water now..will use oil when storing. Thank You.
Eggs are better fried at room temperature. Try it again with one room temperature egg placed into medium heat oil.😊
My intrusive thoughts are wondering if Jon has ever considered posting on r/manhands. That being said: great ADHD friendly review of the pan. Thank you for the timestamps.
I got mine about a week and a half ago. Since then, I've made steaks in it several times and made eggs in it several times. I've been pleased. I would even say I've been impressed. I'm especially happy with the sear I get on steaks with it. I dislike the notch / spatula design gimmick, but it hasn't really been an issue for me. Also, the lids from my All Clad pan and Farberware pan fit on it and mostly solve any notch problem.
Are you saying these other lids completely cover the notch? Please link!
I’ve had mine for two months and I’m loving it. I wish they would just away with that spatula gimmick, but the steam isn’t bad if you rotate the lid.
Super useful, thank you. Not going to purchase the pan. Steam aim to the handle? I can already imagine I burn my hand all the time.
Dude! You answered all my questions for this pan. Thank you so much.
Thanks for your review. I've seen their ad on my social media a lot and I'm in the market for a new pan, so it helps to know what you think.
I personally love your review because you use woks and make Asian cuisines in which I am planning to do as Asian cuisines has the best flavor combinations in my opinion. I've seen another honest review that wasn't so positive and not recommending it but I ordered it before looking at reviews. My mission is to start cooking like a home chef since I now have a much bigger and improved kitchen to do that and I am pretty sure anything that's better and prettier than a dollar tree pan will impress me. My question for you is do you use this pan to make your chili oil now or just your usual to go to pan, just curious?
Straight to the point. Great review
I am really looking forward to the day when I can get this pan but with a better design. No spatula, Pyrex lid, ergonomic handle. That is the pan I will happily pay $195 for
It’s a shame that 4 months on I still haven’t received mine 😂 I ordered it before your first video came out and they’ve still not fulfilled the pre-orders
That's crazy!! Have they said anything about it???
@@jonkungthey emailed on 20th June which was the day it was supposed to ship (ordered it April 20th knowing it was a pre-order) to say that they were pushing the shipping date another month. They did give a £10 refund as an apology but we shall see whether it ships next week…
I hope you get it soon!
Ordered ours for my wife a week before mother's Day and we just received it, used it once so far. It's expensive so I'm scared to ruin it hahaha
Yes. I threw out all their wooden spatulas. They either split or food stuck to them
This thing sounds like it mostly behaves like carbon steel?
Could an oil/salt slurry do the trick on stuck on food?
Also, can the right level of heat make it more nonstick?
I'll have to research this later. Thanks for the video, John!
Hi Jon, thanks for your videos, I also recently watched your non-stick & ceramic pan vid from almost a year ago. I’ve been considering the “Our Place Always Titanium Pan Pro” and appreciate your 4 month follow up. For folks like me concerned about the PFAS, heavy metals and forever chemicals in cookware, could you please do a review on the non-toxic Extrema cookware? I’m considering the Extrema 11” Signature Skillet and wondering how it compares to the Our Place Always Titanium Pan Pro and other skillets you like? I know, as you say, use different pans for different needs, but I’m really wondering about the Extrema and hope you can share your thoughts on it!
Thanks for what you do 👍🙏😊
I haven't heard of that! I'll take a look but I'm still defaulting to a good non stick and a good stainless steel for most uses. Our place is starting to falter at the 6 month mark.
My gut feeling before watching is that a titanium pan would suck do to its low thermal conductivity.
Edit:
So it's a normal layered stainless steel pan with an interior titanium coated surface. So just like why stainless pans are a sandwich construction due to the thermal conductivity of stainless steel this just is a "non -stick" version.
Looking at the price it's not at much of a premium to a reputable similar pan with out the coating so it seems okay to me.
Personally, I own an All Clad Stainless steel pan, and based off your review I don't see a reason to "upgrade". However, if one does not own a similar pan it seems like a decent option to look at.
In all practical senses, you’re not going to notice the difference between thermal conductivity of most materials. Note there are pans explicitly made from things with extremely low relative thermal conductivity - like ceramic or glass - and the surface qualities are generally what anyone notices.
@@oldvlognewtricks the thermal conductivity of the materials does matter though. Thats why the all clad pans were so good compared to others before there patent expired.
As for the cook tops yeah that isn't the most efficient, but doesn't matter as much. The evenness of the pan temperature across the surface is what really matters. The heat source under the pan as the pan moves isnt heating evenly.
@@21BDP21 You’re likely reacting to thermal mass, rather than conductivity. This has been widely tested and the information is easily searchable.
@@oldvlognewtricks I'm just going off of what I learned in heat and mass transfer. A heavy pan will retain heat and not loose it when cold items are added, but hot spots will uneavenly heat and cook when the pan is lighter with less heat mass
What is that little non stick pan you use to do eggs ? Going to order one 😆
would you want to finish a pasta in it?
great review, thanks!
Try saladmaster titanium cookware
solid honest review!
What brand/model is the small non-stick pan?
What is his favorite non-stick ceramic that he holds up??
What's the ceramic nonstick pan you use?
Holy crap your face after you read the frying pan name 😂😂😂
I felt like Mariah after singing We Belong Together Live on Good Morning America... she made a face at the end of that song and I was like "same".
Nice review, fringe and perm 💛
So, basically like All-Clad but more expensive and harder to clean?
How would this compare against the hestan nanobond pans?
Yup . I have one of these waffle coated type frying pans from amazon. Don’t like it . The little grooves - honeycomb type
I do not cook meat, but maybe chicken. I’m mostly a vegetarian, so would this pan work for a veggie?
It would make a very good grill pan for your vegetables. But the textured surface would make it a little bit more difficult for starchy more delicate, root vegetables, such as potatoes. I imagine home fries would be a little bit of a mess, but I’ve never tried it myself.
I’m looking to get rid of any traditional nonstick cookware in the house. I don’t cook often and mainly use a nonstick pan for eggs. How would this pan fare?
The answer you are looking for is carbon steel.
😂😂 ‘dracaris: grape tomato’ 😂😂
I love your honousty
Yo Jon Kung brother how are you
Those titanium pro pans are almost as terrible as expected ya? It can’t replace seasoned carbon iron or Teflon/ceramics? I simply can’t see a use for it unless you’re replacing your stainless steel pan maybe.
Totally not me noticing the creatine in the background the entire time
This pan looks like the same type of grid on the Hexclad pans that Gordon Ramsey peomited. I have a Hexclad and I love it, as it is like you said - it can get up to high heat for searing and great for curries and stews and eliminates the use of multiple pans. I think if you don't like the gimmicky design Our Place, Hexclad is probably the ticket.
Hexclad is completely different. For one, it’s a Teflon coating so unsafe to use at high heat around pets such as birds etc
Hexclad is not safe to use at high heat on the stovetop. The max oven temp of 500 degrees is actually the same as any Teflon coating.
When it comes to titanium, I’m devoted to my ti sporks from Snow Peak 😂
Low key I’ve always wanted one
@@jonkung Snow Peak rocks! Thoughtful minimalist design. Rivendell Bicycle Works introduced me. Their folding burner is pretty choice, since my gas torch is packed away. Gott peel those Romas!
the opening is at an unfortunate location. I don't understand why it needs a spot to hold the spatula, honestly not something I ask for from a pan.
It sounds as if the best improvement that they can make is to ditch the spatula gimmick!
Or at least supply you with a better spat
@jonkung Perhaps I am just old-fashioned, but I prefer wood to metal (scaping metal on metal is my chalk on the board at school to me).
My favourite feature of wood is that it wears to how you use it, effectively creating something unique and personalised.
Unfortunately, this can take several years of use, and also is the reason it will eventually wear out (my father had a wooden spoon which he loved but no one else would use as it was so worn that only half of the 'bowl' section remained!).
And YES, I am as protective towards my wooden items as many chefs are towards their knives. I hate the idea that the design encourages everyone to use the same spatula.
P.S. keep up the brilliant and unique style of your videos.
cast iron is king
"I disagree."
- Carbon Steel
Why a pan needs to be pro
Hahahaha the hole with steaming right where you are supposed to grab, its just dumb, it doesn't make sense
I would buy it if they didnt have the stupid vent area literally on the handle shooting out steam and hot liquid over it. That's going to scald people in moments where they forget and go to touch the handle. Otherwise is feels too expensive for just the base pan without a lid but theyve sold so many to people not caring enough that they won't make any design changes. Not a single person has mentioned this being a good feature anywhere online and its just this one complaint consistently about it in review and by all the commenters.
LMAO! Where you been?
Making shorts lol
@@jonkung that's OK then, you're forgiven. x :P
The design of those pans are so awful though... if you really expect your pan to last a lifetime, why would you design the lid and rim around a wooden spatula, that is very definitely going to deteriorate or get lost in time? It's just absolutely baffling. I would also wonder if someone might be better served with a good carbon steel pan instead, given you have to do some limited maintenance anyway. Been thinking very hard about getting a Darto n.30 lately...
mmmmm goat curry....
I just feel that if you have been cooking long enough you don’t need a gimmicky pan.
I own 4 sets of pans in 10” and 12” those being nonstick, stainless steel, carbon steel, and cast iron.
If you can’t cook with those four materials, I can see how you’d buy into this gimmick of a pan.
The point is to provide a solution for people who want to have less pans. I don't personally think I need this pan either, but your post misses the point completely.
❤❤❤❤❤❤❤❤❤yeah ❤❤❤❤❤
So - WHAT'S the SIZE of this unfortunate pan ???!!! 26"....28"......30 ???????
This is so disappointing, i hope the technology improves a lot to the point we practically don't have to wash it, maybe just put it on UV light.
You wash your vegetables before you use them, correct ?
barkeeper's friend hahahaah not bartender's
He is filled with PRIDE
If the spatula was the same material it would scratch the pan.
Honest transparent review, thank you.
Basically your review convinced me of my reason to past it up because it is a piece of 💩 😂!
Have you done a review on the nonstick ceramic pan?