10 Biggest Lies Cookware Brands Want You to Believe (Don’t Be Fooled)
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- Опубліковано 7 гру 2023
- In this video, I reveal the ten biggest lies cookware brands want you to believe. You'll learn how these companies stretch the truth so you buy their products and spend more money than you need to. Sometimes, it's the things they're telling you, but often, it's the vital information they conveniently leave out that's most deceiving. So, if you want to be an informed shopper who's never fooled by marketing hype, watch this video to the very end.
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Another one is when they make you believe that, just because a company makes its signature product in Europe or in the USA, everything sold under the same brand is also made there. For example, many people think that the equally very expensive stainless steel or non-stick cookware sold by Le Creuset is also made in France, when in reality everything that it's not enameled cast iron is actually made in China. You have to search on the box with a magnifying glass to find out where it's actually manufactured.
Very good point. Another example is All-Clad. The stainless collections are made in the US (except the handles and lids) and the aluminum nonstick collections (HA1 and Essentials) are made in China. Same thing with Lodge. The bare cast iron products are made in the US but the enameled Dutch ovens are made in China (they recently launched and American-made enameled Dutch oven).
Their stainless steel line is made in Portugal and China. Their stoneware is made in Thailand and China.
@@PrudentReviews : Thanks for an excellent, timely review of just some of the corporate fakery in the retail cookware space.
PS. "and American" should be "an American."
- -
Not entirely.
Le Creuset's utensiles are made in China and I have seen some from Japan that are made in Japan.
Their stoneware is entirely made in Thailand now, older pieces are made in China.
Their stainless steel products are made in China or Portugal.
Their accessories such as timers, seasonal specials, aprons, oven mitts etc are made in China.
They offered coffee mugs at some point, I have one and it's made in China.
Their packing box for the cookware is made everywhere.
I don't agree with the magnifying glass claim either, the locality is right below or above the barcode.
Honestly, aside from their stainless steel and nonstick lines, the other non-French made products aren't that expensive, as long as you get them when they're heavily discounted.
Hey, manufacturers: We're not as dumb as you think. We have Prudent Reviews on our side. 💪❤
Needing someone else on your side to tell you what to buy actually shows you are dumb 😂
Yes. We have.
One thing most all in one pans can’t do that my cast iron and stainless can is in a pinch be used for self defense!😂
Pointing out these evasive marketing ploys is valuable. I hope this info is taken to heart. Thx for doing this and sharing. 👍👍👍👍👍
That is why I use American made non-coated cast iron frying pans and pots. No non-stick coating to damage.
Lots of dirty laundry here! You even took swings at certain prestigious brands. Thanks for the research.
Earlier this week, I received a $200 All-Clad D3 Stainless Steel fry pan I ordered. Literally, within 5 minutes of opening the package, it was put back in the box it came in and returned for a refund, minus the $10 they charged me for the return "fee". In today's world, if a company does not offer 100% free return policy, including shipping, DON'T BUY IT. It appears the new standard is "smoke and mirrors"!!
Just curious - why did you return it? I have D5 pans and haven't had any issues, so maybe I'm missing something?
The primary issue is the shape pf the handle. I find it somewhat dangerous as you tend to tilt it immediately when picking it up. Also, the pan just felt
"cheap". The lid with it is also quite "flimsy" for a high end appliance. @@saturnnights2271
I ultimately decided on a Green Pan Stainless Steel with the Ceramic Non-Stick interior. (Venice Noir Series) It came with Tempered Glass lids and very comfortable handles with recessed rivets inside. Seems like a very high quality pan.@@saturnnights2271
I was gifted an All-Clad pasta pot with strainer. It discolored after just one use. In very small print on the box was "Made in China". I'm done with All-Clad. They used to make everything locally, but now some things "offshore".
I recently bought a carbon-steel pan and to my amazement, it is labeled as "dishwasher safe". I wasn't stupid enough to try it, but a quick online search shows the same pan covered in rust after a single dishwasher cycle. I'm not sure what possessed the manufacturer to market it as such
Carbon steel can be washed in a dishwasher, but it needs to be dried immediately, and covered with a thin layer of cooking oil. Even the drying cycle in a dishwasher is to long, and will make the carbon steel rust. I would never recommend it, as the dishwasher also removes the seasoning.
.
Yeah it's not ideal... I don't own a carbon steel pan however I am in the automotive field and if you run cast parts or other steel parts through a parts washer (heat and detergent) they will flash rust but if you quickly apply oil after the wash it may work out.
If memory serves, decades ago Calphalon advertised that their all-anodized (no nonstick coating) cookware was completely nonreactive. What I remember for sure is that they replaced one of our pots under warranty, because tomato sauce basically dissolved the interior gray anodized surface.
This is why I took all my aluminum coated pans for recycling and now only cook on carbon steel or cast iron.
"Replaces 10 pans!" That's great until you're preparing a meal that requires you have 3 or 4 things going at once... Then that single pan is still just a single pan and you need 3 or 4 pans if you want to stage/time everything to be ready together.
Learned what you have discussed the hard way, spending lots of money over the years. Finally settled with Hestan cookware. Still using a "5" ply set purchased over 40 years ago by Towncraft, but it doens't work with my new induction countertop... Grrr... didn't see that coming.
Non-stick cookware is a consumable. I have learned that, and adjusted my purchasing appropriately.
I agree- I replace them about every two years so it make no sense buying super priced high end stuff that lasts no longer than T-Fal
Cast iron is the way to go! Although I do love my stainless set, both are well over 20 yrs old and going strong! If you know how to cook, you don't need non stick : )
Excellent points! I did. I did not know about the 5 layer fibbing going on!
This is why I mostly use cast iron, even if you fuck it up, it's easy to bring back.
This is a good example of companies regulating themselves and exactly why companies need to be regulated more by the government, and held financially responsible, because the bullshit filter that you need to acquire is ridiculous. To be honest, I only buy secondhand pans of good quality when I can get them, and primarily cook with cast-iron, which truly do last generations.
Heh, heh! And no need to worry about riveted handles!
After years of use, my cast iron frying pan tends to accumulate a coating of grease on the non cooking side. I used to carve that off with a big knife. But recently I put the pan in a HOT wood stove fire. Wow! did that clean EVERYTHING off!
@@SeattlePioneer Thanks for bringing that tip up, It’s a good one. My dad did the same thing when his pan got too dirty and then he re-seasoned it. Man I missed that pan. I wish I would’ve snagged it after he passed when I had the chance.
Yes, I think that the sentimental and practical value of tools that proved useful for decades in the lives of our parents and grandparents argue for retaining them for the next generation, and using them too!
My father operated a butcher shop, where I worked when I was growing up. I have some of the knives from that shop, which I kept sharp and which I still use on a daily basis.
5:16 Naw, the number of pieces in a set has meant lids and accessories for _far_ too long for me to think a 5-piece set of cookware means 5 cooking vessels, or a 20-piece set of glass storage containers means 20 glass vessels. Nope-ity-nope-nope-nope. I ceased being a dupe to that number 30+ years ago. 😏
Very informative. I bought scandisk nonstick saute pans. What a disappointment! Our electric cooktop is hard to control.I didn’t realize that high heat breaks down the nonstick coating
Common lie: Black Friday prices are the same as their regular “promotion” prices.
Similarly, “Sale ends today!!!”….the next day “Sale extended!!”
For 15 euros I bought a simple carbon steel pan with a very solid handle. Took me a couple of weeks to get used to it and I'm loving it ever since. And I'm pretty sure this will hold up my whole life....
can you share the amazon link for that pan if possible?
You will never outlive solid stainless cookware, but it is very problematic to cook in. My grandma never used anything but a cast iron skillet. She cooked tons of food in it. There seems to be no end to gimmick-ware on the market today.
I am mainly using a - well seasoned - carbon steel pan.
Works completely fine. No need for any of this coated stuff (where the coating gets visibly thin after a year or so...)
Not sure what you mean by "problematic" I have been cooking in stainless cookware for decades without any real issues. Your cooking techniques are different for sure but to call them problematic suggests your resistance to learn how to cook on them
Certain things, like carmelized onion or cabbage, work *best* in a stainless steel pan, for the very reasons they're "problematic" for other foods (eggs, lol). The slight "stickiness" of the steel surface means that bits of the vegetables will brown, but will release when a little liquid is added later. Most of my regular-use pans are stainless, exceptions mostly being carbon steel woks (a stainless wok would be weird, though they do exist).
@@michaelmcnally1242 The comparison between onions and eggs is good!
Guess, any tool is "problematic", when it is not used for the right job ☺
@@martinfiedler4317there's no problem frying eggs with a little oil..
The back of a Williams-Sonoma was one of my favorite places to shop. So many nice cookware brands on clearance like All Clad and Le Creuset. Macy's and Bed, Bath, and Beyond occasionally has very nice sales. Bed, Bath, and Beyond was bought out though, but at least before that, different stores had different inventory
The biggest lie is that you need non-stick coatings on a fry-pan. I believed that for years but than I tried a stainless steel pan. Now I only use forged steel frying pans and they are sooo much better than anything else. Better results, they do not stick if you use them correct (heat pan up, apply oil, let oil heat up, add food). And: these pans will outlive me by a mile!
Excellent advice to buyers of these items . You have discussed thread bare what are all the marketing gimmicks of these manufacturers.
I bought a Tefal 28" non stick pan about a year ago. I have used several non stick pans of all different manufacturers in my life and all lasts for maybe six months before it has to be thrown away.
I bought the pan for something like under 15$. I use a silicone spatula. I hand wash the pan. Never over heat. And a year later its perfectly in original shape. Not a scratch. And still the same as it was on the first day. Now thats impressive. Just buy the cheapest Tefal easy clean and give it a try. I thinks its made of a sheet of aluminum with coating inside and outside. So incredibly easy to clean, light weight, easy pour, no drip, easy to toss. So I went out and bought two more. Most versatile every day use pan I own and recommend.
I agree. If you want a nonstick, Tfal is a great option.
Le Creuset stands for their life time garantee, we had a non stick pan from them that failed and they replaced it without any argument!
Best kitchen review channel! ❤
Always pan's intensive marketing ads set off my suspicion from the start. One pays dearly for a wood spatula and steam basket but the pan is too shallow for prolong steaming. The ceramic coating can be scratched easily and cannot take high heat. Every part of the pan is made in China.
My all clad loves the dishwasher
Seeing this video and then checking want was available was enough to get me to subscribe. Well done video and very informative.
Very informative, thank you🎉
i thought nonstick cookware was a great improvement when it first came out. had a teflon pan that started degrading so tossed it.
bought a ceramic coated nonstick cookware set, which easily scratched and chipped. so also tossed it.
now i have a stainless steel cookware set.
Smart move
Helpful video. I just received my Heritage Steel 10 piece set and using the sale plus Black Friday coupon it was definitely cheaper than buying individual pieces, even if I excluded some marginally useful items like the 8" skillet.
That is the issue. It is either much smaller items in the set, a redundant item in the set you already have or something not needed. I bought a lodge cast iron set this year. It came with a 10 inch skillet, griddle, Dutch Oven and a smaller skillet. They are not their smallest models but they are not your biggest either. The 5 quart Dutch Oven, 10 inch griddle and the 10 inch skillet will be used quite a bit and the smaller skillet may just be used every once and awhile. All of their sets either feature skillets or something reduannt you don't need so realistically you will only buy 1 set. I also wonder how much you truly "save buying these sets" even with these sales.
Im not a chef , just a guy who really enjoys cooking and eating food at home.. I agree with you that it's not always about the coating on the pans, much more how you treat them .. I always watch out for and treat my things well so they will last , and few years ago I had a cheap none stick Ikea pan and it lasted like 4 years or something, at the end the main issue was not the coating on the pan (it was not as good as it was, but still ok) but the pan warped, now i only use stainless steel pots and pans and im very happy with it (i currently have Combekk pans, really like them, they are at a good price and i really like using them) .. I also dont like sets, specially knife sets like 10-15 knifes in a block .. 8 of them are gonna be pretty much useless in my opinion , so i bought my self 2 knives, Wusthof 7" Santoku and an 8" Wusthof Classic, love them both but i mainly use the Santoku, it's just great for everything i think..
I purchased a set of All-Clad years ago. The 3 pans I use the most have developed sharp edges. Thank you for pointing out the lawsuit. They wanted me to send all pf the pans back at the same time, but I convinced them to do one at a time. What am I supposed to use in the 4 weeks it will take them to make a decision??? I made sure to mention the lawsuit to All-Clad, too.
You’re way past the deadline for the lawsuit.
I had a metal grinder polish my All Clad edges to smooth out the razor sharp edges.
@@kennixox262 If I can get a replacement, I'd rather do that.
@Shazam999 I was not planning on joining in on the lawsuit. I figured it couldn't hurt my case for the warranty.
I know it’s not in everyone’s wheel house but a simple metal file available at Home Depot or Amazon and a few minutes time you can simply file the sharp edges off. And I mean it’s really easy and fast. The problem is the aluminum middle layer gets eaten away by the acidic dish washer cycles and the stainless does not so the outside begins to stand proud of the middle.
Dishwasher: My understanding is that it's actually ok-ish to put stainless steel cookware into dishwasher, but not ideal. All-Clad still doesn't straight-out say you shouldn't do it for their stainless steel cookware and the lawsuit seems a little bogus to me. That said, it does reduce the shine, and I feel that for pans it's usually better to just hand wash anyway so I basically always just hand wash them (plus the stuck bits probably need scrubbing anyway).
Great video. Thanks
My All Clad frying pan and 2 saucepans say made in USA on the bottom. They are about 4 years old.
I always thought lifetime warranty means life time of the product... So when it breaks it is the end of its life
Excellent information!!!
When they say that their nonstick coatings last X times longer than "traditional" nonstick. Which usually means they're testing against the most basic and lowest grade coating. Like the super cheap stuff found in dollar stores. They'll never say things like they'll last longer than brands like ScanPan, Calphalon, All-Clad, among others.
I have watched many of your videos, and I have to say this is definitely one of the best you have done. Awesome tips. Thank you.
Appreciate the support!
Good pans like good knives do not belong in the dishwasher.
ALL cookware is nonstick if you know how to cook correctly…it isn’t difficult, so nonstick coatings are unnecessary.
I would never buy a pan without riveted handles EVER!
What about cast iron?
No rivets there!
(ribbit!)
Andrew Ty Ty Ty. Hyperinflation here in California has led me to save money in anyway I can. You are saving me time and money bc I’m cooking at home more than ever. I need all of this information. I lost count of how many nonstick pans I have thrown out. Got fed up with the waste of money. Now I can shop with confidence bc of YOU.
Appreciate the kind words and support! If you need help with recommendations, don’t hesitate to reach out (andrew@PrudentReviews.com). You can also stay up to date with reviews and sales by joining our free newsletter: prudentreviews.com/newsletter/
@@PrudentReviews Ty Andrew. Could u also give us Sales dates here on YT. Macy’s is having a huge sale today on zwilling and Heckels knives and some frying pans online. Bought a zwilling knife for 29.00 today.
I stick to cast iron when practical. Some of my pans were made when McKinley was president.
This is why I choose a wok. Formed out of a single sheet of metal, non-stick after treating it, lasts forever.
Honestly ”essentials” are : stainless skillet ,small sauce ,big dutch oven & carbon steel OR cast iron. U can do all same with these as vid. Mby add mid size stainless pot to fast boils. If u want minimize demeyere pro skillet(4.8mm thick bottom) ,its basicly cast iron skillet in stainless steel if that make sense. I own one ,best skillet i ever use.few years daily drive 1-3times/day & perfect still.
I don't know if this is a "deception", but fancy-looking "swoopy" handles are to me a big problem with a lot of modern pans. Smooth, artistic curvy handles are pretty, but they can be hard to grip. Plain flat handles on cheap commercial cookware are not pretty but you can grip them and keep the pan under control in a hectic cooking situation. Handle shape and "pourability" (can I pour hot stock or sauce out of the pan without making a mess? I'm looking at you, classic Calphalon) are probably my top things to check, after basic construction of course.
I think for me a 6qt saute pan is about as close to an 'everything' pan as I can imagine. I got an All-clad one on one of their factory second sales, and I've used it as a frying pan, griddle, and for pasta sauces and one-pot dishes like stroganoff.
I want more information on risk of using stainless steel in dishwasher
Error of omission ----- no mention of cast iron cookware!
I've owned Demeyere cookware (3 pots, 1 large pan, and 4 lids) for around 30 years. I never had an issue with the handles and they still look almost new after a LOT of use. So either I'm lucky or you unfortunately bought one pan that was defective and are using that as a warning about the brand.
Your scenario is more likely than mine. But I can’t ignore that it happened. For record, they replaced the pan and I haven’t had any issues with the replacement - it’s one of the best pans I’ve ever used.
I have some older "Cordon Bleu" made by regalware and they say 7 ply lol... To be fair I've been totally satisfied with the pans as I inherited them from my mom... One pan has a small bubble in the base that I beat flat with a hammer😅 (but to be totally fair it is quite likely due to overheating or something)
I am currently curious of pan sets that nest/stack in a really neat space efficient way.
I replaced our 'non-stick coating' cookware with cast iron, an enamel-coated Dutch oven. I also have a couple stainless steel saucepans, & a stainless steel stock pot but it's the cast iron that I use the most.
is tefal non stick pan a good one?baecause most of our non stick pans are tefal
i like the Greenpans they seem good but my tiny one i use for frying eggs even though i put some EVOO in it seems to be sticking now so i guess that one is bound for the trash...i had a really hard time even cleaning up the fried egg fond but it was nice while it lasted
Great so what's your saying is that don't buy stainless hexclad nonstick
After watching this clip, I just make a decision to keep using my cast iron pots and pans.
Had a blue diamond its ok also have some made in fry pans they are pretty good. Most of the time I buy Tefal no stick and just get a new one after a while as their price is cheaper.
get tfal heatmasters
theyre ceramic with steel bottoms for induction
they actually are more durable than other nonsticks (2.5~4years compared to 0.5~2years) and more non stick too (no stick eggs w/ zero oil)
but only $20-40 depending on size and shape
Carbon steel gives the nicest browning and flavor to vegetables and meat for me. Great for eggs if you pay attention to maintaining the seasoned pan surface. Enameled cast-iron (Staub) is for good everyday control of temperature and simmering tomato (acidic ) sauces with a lid. Dutch oven makes the best fluffy rice. Steaks and high heat cooking goes in the cast-iron skillet I bought 40 years ago. The expensive all clad three-ply nonstick was used for eggs (only) for many years successfully. When the finish finally lost its slippery quality I went over to Carbon steel. My fancy all-clad SS copper core warped badly because once I took my eyes off it. Electric stoves can warp cast iron pans easily, but nobody talks about this. Took me a while to figure this all out but my food has never tasted better. And no more non-stick-
I agree... And everyone that asks me what the best pan is to buy. I show them my 15€ very simple yet very very durable carbon steel pan. Good cookware doesn't need to be expensive
My favorite carbon steel cost $25 USD. Heavy : 1/8 inch thick. Use it every day.
I'm completely behind the portion of this video that discusses the marketing ploys regarding durability, construction, etc. But you lost me when you started in on the piece count. You're blaming a manufacturer for someone making an assumption. If an OEM doesn't accurately represent the number of actual physical pieces of merchandise in a "set" then someone will come along and sue over it (which COULD certainly be warranted). So when they say 20 pieces, it should be 20 pieces period. If some person decides that should mean 20 pots/pans then it's not the fault of the OEM because they've provided EXACTLY what the piece count says. It's also why the "what's in the box" always breaks it down. Not, only using them as an example, T-Fal's fault if somebody makes a wrong assumption or is too lazy to read.
Great channel! Could you review Granite Stone cookware? That'd be amazing! :D
👏🔥
Bless you.
Best pots and pans I've ever had with a glass ones that you can't find any more.
Merci beaucoup pour avoir démystifier le marketing des fabricants
All true. I'd say you missed just one: sale offers are generelly not offers at all. As a rule, you get what you pay for, at a maximum that is. The best advice is to buy a reputable brand with minimum marketing. Outlandish marketing claims ("replaces up to a X other products", last x times lomger") and excessivie pricing are bad signs, paricularly if the come together.
Who in their right mind gets up in the morning saying? Let's cook breakfast on a nice carcinogens.
Do a video on the granet stone pans please!!
Will you review also the nonstick HexClad?
Here is my HexClad Review:
ua-cam.com/video/UqSKm-GRqWA/v-deo.html
I think it would be interesting to see a review on Hestan
It’s on my short list
Cookware has been a hobby of mine for over 40 years. Probably tried just about everything. Ended up with Hestan.
Made in actually replaces warped pans as a warranty issue.
I have used ninja for years . want to switch to stainless. I am thinking of Made in. I like the brand .I am tired of teflon coated cooking utensils
Great choice. Here’s my Made In review if you haven’t seen it ua-cam.com/video/Y0ba8K58grA/v-deo.htmlsi=Q7dXV7Ug990KQ2_k
Look into Tramontina 3 ply cookware. It's high quality stainless cookware made in Brazil. It's less expensive than Made In. It's not cheap, mind you, just less expensive than All-Clad or Made In. I'm quite pleased with mine, and would buy again.
Ninja has a tri-ply stainless set currently selling at Sam's Club for under $200 during the holidays. I have the Member's Mark tri-ply set made by Tramotina , for $299 they've been great pans for over a decade.
Tramontina is excellent maker.
@@PrudentReviews thanks. I'll probably pull the trigger next christmas season. I only need 3 pans 12 10 and 8 inch but dont have to get them all at once.
One other thing I saw on ATK was an enamel-coated cast iron dutch oven that was only rated to 400F, which in my opinion, is damn near useless.
You really do not need a pot that is oven rated that high. Most Dutch ovens are used for Braises and/ stews of some type and a 350 degree over in plenty for that. Only if you make bread in the Dutch oven do you need more - and in that case the thing that normally is the problem is the HANDLE on the lid which can be removed and replaced with a metal one.
Excellent video, much needed. Nice that you name names and show that even highly regarded brands are not above playing fast and loose with the truth
I have some Italian pans from Zani, bought back in the 80s. (They're the pans Captain Benjamin Sisko uses :) They have welded handles. When I first bought them, a skillet had a handle failure almost immediately. The shop replaced it for me, and since then under heavy use over almost 40 years, they've been fine. That said, basic mechanical instinct tells me that a good rivet is going to be superior in durability, and honestly they don't pose a serious cleaning problem; they're just little bumps.
After a few years, the non-stick coating between the stainless steel structure becomes detached. Experience has also shown this. Over time, these particles get into the food! You should be particularly careful with sharp objects.
You don't have any of these problems with stainless steel pans. If used correctly, nothing sticks!!! I have also put a short (non-professional) movie on UA-cam. I used to have iron pans, but I got rid of them because I can't cook acidic food in them.
Stainless steel pans are the best in my eyes. I cook a lot and these pans have lost none of their frying properties. If you like, I can make a few more films about things you like to cook. Then I'll show you how easy it is to use stainless steel pans!
so which pans are the best or what brands
I will be posting a video about that on Monday
Blue diamond pans DON'T last 10 times longer than other non-stick pans.
Cast Iron and Carbon Steel. Done.
4:05 Important to me -- does the food come into contact with stainless steel or aluminum?
Stainless. The only exposed aluminum is at the edge of the pan.
@@r.awilliams9815 Thank you
@@r.awilliams9815 The edge of the pan..... with which liquid (such as soup, gravy...) come in contact when pouring the liquid into a bowl or other vessel.
@@r.awilliams9815 The edge of the pan..... with which liquid (such as soup, gravy...) come in contact when pouring the liquid into a bowl or other vessel.
@@r.awilliams9815 My first thought:
The edge of the pan... with which hot liquid (such as soup, gravy...) comes in contact when pouring the liquid from the pan (or pot) into a bowl or other vessel. Brief exposure to the aluminum edge, yet it is exposure.
Darto makes a one pieces cardom steel pan, from Argentina
I have non-stick pans that are non-stick after years of use and others that were anything but non-stick on the first day of use. That said, some of the best pans were expensive, and others very cheap. In my experience, neither brand name nor price guarantees a better product. I find medium-price non-stick pans best value for money.
I am tired throwing to garbage those "non stick" crap. I purchased stainless steel pan and happy with that. It will last probably decades if not forever.
Is there any company that makes all components of a pan in the USA (100% usa made...100% usa components)?
Most stainless steel pan handles are made in China. Several cast iron cookware brands are made entirely in the US, including the raw materials - Stargazer is one of them.
👍
@PrudentReviews is that the same with Carbon Steel pans?
As long as the cooking surface is made in the USA, it's OK. Making everything in the USA is very expensive as the cost of labor is 100 times that in China.
However, american companies are wary of manufacturing cooking surfaces in China because they are all making contact directly with food. The unscrupulous practices in China could contaminate your food by putting toxic chemicals on the cooking surface.
I can add one more deception: using European sounding names from Italy, France or Germany to market pure Chinasium stuff. I purchase d a carbon steel Skillet with a very German name, and while huge “Germany1883” was emblazoned on the cardboard, in tiny font was Made in China… I wouldn’t mind if they were cheaper but they price them like they are from Europe.
Great Stuff, apply the same criteria to anything now a days to include politicians and you will be good to go! 😅🤣😂
If you don't mind the weight, US made Lodge cast iron is the best way to go. It's easy to learn how to maintain a non-stick surface and the pan itself will never, ever wear out or warp. Where are all these coated pans going when they're done? The landfill is my guess.
Not to mention they are super affordable. You can buy a entire cooking set of a pie pan, casserole pan, reversible skillet, Dutch Oven, skillet, griddle, pizza pan, muffin pan, 2 bread pans, 2 cookie sheets and 1 wok and basically be set for life all for like 400 something dollars. Cast iron is pretty much indestructible. I worry more about the foot or the tile or the stovetop it is on than the pans themselves.
Carbon steel does the same, but without the weight
I wonder why people would buy an all in one
I concurrently run a rice pot, fish fry pan, and steam or saute vegetables in a third pan
half an hour tops, I wash my prep bowls while everything is cooking
load them into the bowls one by one as they are ready, wash my pans, done! food prep for two days in half an hour
My routine as well-
6:09 Where is the information about Heritage Steel's handles being made in China coming from? Also....that information about Heritage Steel conflicts with what you said in your " Best Cookware Made in the USA: Top Brands Reviewed" video.
This is new information I learned recently. I reached out directly to them and they told me the handles are made in China.
@@PrudentReviews That's disappointing.
I would recommend pinning a comment about it on your previous USA video to inform people.
I think you missed the biggest lies of all. "cast iron", "stainless steel", "copper" and "titanium".
Cast iron doesn't hold heat and also doesn't conduct heat well, so it's not suitable for a cooking surface utensil. Iron is also far more expensive, so virtually all brands, even the top brands, now use aluminum then either weld or electoplate a cast iron finish on top of the aluminum.
Similarly, but even worse, stainless steel holds and conducts heat worse than iron, and it'd also more expensive than iron, so all manufacturers make stainless steel pans out of aluminum with a stainless steel plating.
Copper is actually an excellent material that conducts and holds heat better than aluminum, but it has a low melting point and is far more expensive than aluminum, so your copper pans are aluminum. Most brands just electoplate the copper finish, so your copper pans are aluminum with a few atoms of copper thick finish. I'm not aware of any brands that actually use 100% copper.
Finally, titanium is a precious metal that it's thousands of dollars per ounce. Needless to say, any consumer grade product advertising titanium contains at best trace amounts of titanium. This is also true of your expensive golf clubs. If you read the fine print, many brands will make this explicit, saying that "titanium" is used only for marketing purposes and describes the color of the finish. Your titanium pans are aluminum.
to be fair, thats pretty much what a lifetime warranty is for any product nowadays
Or when they don't produce it anymore (i.e. end of life).
A couple of years ago, I had the blade of a Kabar Marine style fighting knife fail --- the blade just fell apart. It was probably decades old. I mailed it back to Kabar and got a new one back in the mail.
I find it very difficult to believe that after three months of use that the Demeter’s pan handle came off like that 3:06, but I guess any thing is possible. Wouldn’t the lifetime warranty cover that? So not really an issue.
I was shocked when it happened. Yes, it was covered by the warranty and they replaced the with no issues. Luckily it happened when I wasn’t cooking.
@@PrudentReviews thanks for the reply.
No one can and should warrant against wear and tear. Think think think why
If a company admits to wrongdoing in a settlement the money they give becomes not tax deductible. If it admits no wrongdoing the money is a cost of doing business and is tax deductible. I have no idea why they are allowed to do this. This means the taxpayer pays part of the settlement.
Another words, use cast iron made in USA 😂
I only have stainless steel and cast iron
I have my great grandmothers cast iron.
It's insane to market stainless steel pan as not dishwasher safe. Dishwasher safe should be the main feature.
In case of all clad, the harsh chemicals eat away at the exposed aluminum, thinning it, which makes the stainless steel coat very sharp.