Why I believe Heritage Steel makes the best USA made Stainless Steel Cookware
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- Опубліковано 1 чер 2024
- I've been lucky over the years; I've used and tested dozens of brands of stainless steel cookware. In 30 years of testing and selling cookware, I hadn't found a stainless steel cookware brand that cared that much about their customers or the environment over making money. This may sound harsh, but it's been true, until now.
This week I introduce you to Heritage Steel. I'm excited to bring you more of this brand in 2024
Explore Heritage Steel: www.heritagesteel.us/ - Навчання та стиль
Thanks so much for sharing! We're all in on the idea that home cooks should spend the time and effort to learn how to properly use high quality cookware that's purchased once to last a lifetime, rather than rely on the nonstick crutch that's damaging to the environment and your pocketbook. Yes there will always be people who always think they "need" nonstick, but we think we can convert more and more people to a better way of cooking.
Thanks for sharing more about our manufacturing and marketing philosophy.
I have four pans from you guys and I really like them My only complaint is I wish they were at least 3 mm thick just a little more reassurance from warping
@@Jspg119 they are just as thick or thicker than all-clad and madein
Thank you for reviewing one of my favorite cookware companies! I’m a huge fan of Heritage. For carbon steel I’m in the De Buyer camp, but for stainless Heritage is the one and only for me. In fact I’m looking for an excuse to replace the couple of stainless pieces I have from other manufacturers that I got before I discovered Heritage. Maybe I’ll give those pieces to my kids. After all, they’ll eventually inherit my Heritage pieces. ;-)
Currently I have 3 & 4 qt sauce pans, a 12” skillet, and a 5 qt sauteuse - all from their titanium series. These are great to work with - for me they hit all the sweet spots in terms of performance (and looks). In engineer-speak: Enough thermal mass to hold heat and create a good sear, and enough thermal conductivity to be responsive to temperature changes and provide even heating. Note, I’m using these on a typical home gas cooktop doing typical cooking enthusiast type things.
One thing I’d like to point out to anyone considering these: the titanium inner layer (cooking surface) is almost like magic. A little bit of cooking oil and you can make it as non-stick as you want. With a proper pre-heat you get a good sear and release. Yet if you want to create a fond that is easy too - and you are well on your way to a great pan sauce - even an acidic one that would be problematic in carbon steel.
Clean up is almost as easy as I remember non-stick being, and about as easy as with well seasoned carbon steel. The “trick” I use is when I’m done cooking and I’m resting the proteins and/or plating etc. I’ll put a couple of cups of water in the pan. That way any stuck on bits (typically just fond around the sides) have a few minutes to soak while we’re eating. From there you can basically rinse them under hot water and most everything comes off just from the rinse. But this is stainless - you can give it a quick wipe with a soapy dish cloth or scrubber and you are done. I have *never* had an issue getting them clean. Yes I hand wash (and dry) them. I don’t want harsh dishwasher detergents dulling the beautiful finish.
Heritage does have a new “Eater” series. I believe the difference is the inner layer (cooking surface) is stainless steel instead of titanium alloy. This makes them a little less expensive than the titanium series. I haven’t tried them, but I would imagine they have the same thermal properties.
I appreciate you taking the time to write about your experience with Heritage cookware. I am very intrigued by the company after watching Jed's video and reading your reply. Thank you again for sharing your knowledge.
Thanks for that throughout explanation of your experience. I'm loving them too and will get deeper into them, and the Eater series, in 2024. Thanks!
Titanium? Something for me to look into. Thanks
Thanks Jed, I have personally learned a lot from You and your channel here, I can't thank you enough for all that you do for the culinary community!!!!
Thank you. It's my pleasure, and an honor to promote such amazing people making amazing cookware.
@@Cook-Culture : Props for using that nasty "m"-word: money!
Best for '24.
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Stargazer shirt is a nice touch referencing another American company that manufactures pans!! Quality cast iron that is 100% US made...my 10.5" pan is always on duty. Thanks for the review.
I have all their pans, love them all. Their 13.5 inch piaya is on back order all the way to march lol. So word is certainly spreading. They had a sweet black Friday sale too. Not sure if it's still going.
Yes, SG is near and dear to me. I'm excited to promote Heritage Steel but cast iron is always on my stovetop.
@@liahfox5840 Just got the braiser, Review is coming.
Does anyone know if Stargazer makes a comal for making tortillas? Specifically I'm looking for a comal to make a 12" tortilla. I know that Lodge doesn't so I'm still looking for a quality cast iron comal. Thank you in advance for any replies.
Love my big beautiful Stargazer skillet, very non-stick!
Very informative vid, Jed, and it was great seeing you chat with Uncle Scott the other day, you guys are great! 👍👍
Have any experience with maxima or bartscher stand alone induction plates? Wondering about buying one to use
I have a couple of pieces of Heritage Steel cookware. Extremely nice cookware. Expensive, but worth it.
Wow....high praise coming from you; I've watched enough of your videos to know that you are quite discerning.
I've been considering Heritage Steel for some time now.....and I agree with your assessment!
Thanks. Good company
I can most certainly say after owning all clad, tramonti, cheap stainless and a couple Demeyer Atlantis pieces that the demeyere are so much better than the rest. I enjoy them a lot. I really like my tramonti 1.5qt sauce pan also. Got it 40% off. It’s solid. Actually has a better fit and finish than my all clad 3 ply sauce pans.
Yes, Demeyere is at the top of my list for SS, even though Zwilling makes them coat some of their pans. That's why I was clear that Heritage Steel is my top American pick.
Yep, I wish Demeyere had stayed independent from Zwilling, but in 2008 all of that changed.
Can you do a bit of a reasonable torture test on the rivets? I'm not necessarily sure what that entails but quite a few people talk about the rivets failing.
Yes, I can do that. I'll talk with them to see what they 'guarantee' and then put it through the paces. I don't want to treat it unreasonably but work it hard.
Please consider doing a side by side comparison between their two series:) Eater vs. their Titanium more polished line.
On the list
Another well thought out review. I'd be interested in hearing your thoughts on positioning (from a cooking perspective) the Heritage Steel pans with the 5 ply and 7 ply offerings from Demeyere.
I think it might be good to do a little deeper dive into Heritage's "Made in the U.S.A." emphasis. The product information on Heritage's website does confirm that the lids are made at their Clarksville TN factory. Additionally they indicate:
"All of our cookware (including our lids) is made at our factory in Clarksville, TN. We source input materials from the US and abroad. While we try to source from the US whenever we can, some of the specialty materials we use in our cookware aren't readily available to purchase in the US. We source our cladded steel from South Korea."
While Heritage doesn't specifically mention their handles, another recent online review of Heritage Steel products - confirming Heritage's product information - also clearly states: "..... the handles are made in China."
I've requested clarification from Heritage. I hope they confirm, as you state, that they make their own handles. And, my reason for asking has nothing to do with questioning the quality of their handles.
I think they make a great product and have a great story to tell. I ask because I'd hate to discover that, on the same page they take a shot at All-Clad about their lids, they conveniently don't mention their handles. (Their parenthetic remarks emphasising lids, but not handles did seem odd.)
al
Very good points, that I will follow up
Here is the reply I received from Heritage Steel:
"We do currently source our handles from China. It's the only source we've found for the type of cast stainless steel handle that we use, and as far as we know every competitor of ours also sources their handles from China for the same reason."
My humble opinion:
Heritage Steel offers high quality products and has a great story to tell. However, they don't do themselves any favours by saying in the FAQ section of their pages: "All of our cookware (including our lids) is made at our factory in Clarksville, TN.
Parenthetically taking a rather weak shot at All-Clad but leaving handles unmentioned does not serve them well. The idea that All-Clad, has long played fast and lose with their marketing in an effort to punch above their weight class in price/performance is no longer something people need help with.
A better strategy might be to take a page out of the Demeyere play book: reinforcing their understanding that both lid and vessel are important in the cooking process, emphasizing that the skills needed to do it right take a long time to develop, and highlighting how how their long term investment in people continues to position them as best in class in being able to deliver that value.
In use, attention to design of the handle is critical and having the best possible design requires the years of experience the Heritage employees have. Then, finding the right skills to manufacture the handle also adds product value.
hi, i have many ss and cast iron cookware yet i keep some ceramic and teflon still for a few things.
there is one moroccan dish where you slowly cook tomatos and peppers for over 10 hours on a low flame untill it becomes almost jam like.
i know i cant use my cast iron for that since the tomato and water will eat through my seasoning, and i dont think ss can handle hours of slow cooking like that without burning the dish, thats why i use a ceramic pot for that dish.
thoughts?
Use emailed cast iron (a “dutch oven “) for that purpose. Before slow cookers were a thing, dutch ovens were the to-go-solution for slow cooking purposes.
Staub is a great idea because of the dark interior- it will never stain. But there are also cheaper alternatives to be found online, with dark and with light interiors, so the world is your oyster!
@@Visitkarte thanks for your reply, I will definitely look into it 🙂
I'd say that a ceramic pot is the right pot for that recipe. Good work!
@@Cook-Culture thank you so much for the reply, since watching your videos I try my best to stay away from anything none stick.
@@BeyondImmortalEU Good on you!
What do you use to clean stainless steel pans (as an alternative to plastic sponges)?
I use chain mail on all my cookware
@@Cook-Culture I use this as well but was reading that it’s recommended against and can scratch the surface eventually releasing aluminum?
@@hannahm5761 I think you would have to work pretty hard to get to aluminum
Thanks for this, Jed! I have to admit I bought All-Clad stainless steel because of the name. Had I known this about Heritage, I would have bought those instead. As I've said before, I hate the All-Clad handles. Actually, if I had it to do over, I would have saved up my money and got Demeyere Atlantis.
360 Cookware by Americraft in Wisconsin, they are adamant not to make nonstick in any of their products. I've had conversations with their staff, just calling in to ask about which size saucepan to buy. They believe that nonstick is likely to be illegal in the future, and they refuse to make nonstick anything. They have a green factory, and have no need to require EPA permitting. My parents have heritage steel and I think their handles are too rounded, but otherwise very solid. Can you review 360 products soon?
Thanks for the tip! For sure, I will investigate!
Could you address the real world differences between 304, 18/8, and 18-10 stainless steel in terms of cooking performance, cleaning, overall durability, and the resistance to warping? Thank you.
I have heard a lot of good reviews of Heritage. I already have a great set of all-clad stainless steel and I don't think I am ever going to have to replace it. It performs perfectly, so I can't justify replacing it. I 100% agree with you though, buy U.S. made if you can !
Fair enough!
From their website - South Korean steel, cookware manufactured in the U.S.A. You have to hunt for that fact on their website, it's well hidden.
Cast-A-Way Carbon is the only pan manufacturer that exclusively uses U.S. made steel. Unfortunately, their pan selection is limited to a choice of only eight pans.
@@illiniwood I have one of their first pans, the 10" skillet. Great pan with nice thick carbon steel. Comes pre-seasoned too.
Lol "well hidden"? It's in their FAQ. That's not well hidden, I found it in 5 seconds.
You had me at stargazer.
Well done. And we'll said!
I bought my All-Clad set almost 24 years ago before "Made in China" was a thing. I still use them to this day. The only negative I've had with them is the fact that I can't buy replacement lids. Very frustrating.
Check out universal lids. You should be able to find one that fits. They are lids that fit any pan because they are flat, just choose the size.
If only they had flush rivets! Wud be perfect
I find it very puzzling that they don't seem to list the weight of any of their pans. I won't buy any pan without knowing its weight.
Good point.
TN makes heritage steel and also Lodge cast iron!
Love it! They make great cookware down there!
but I love my all clad...
his point is more about the company and their decision in harming the planet or other communities like what all clad does with their teflon pans
Use them indefinitely. They make great SS cookware. His point is, they sadly still offer non stick cookware.
I find the Heritage Titanium Series too thin at 2.3mm.
This year, all non stick, teflon is getting sold.
Nice
Your own videos show consistent sticking when using non-coated stainless cookware. Being a fanboy for a company that chooses to not offer a solution to that problem is just virtue aignaling.
Yup, you're right. You can't replace the functionality of nonstick, but you can choose to make the world a better place.
Carbon steel frying pans are the way to go.
Yes, but stainless has its place, and there are some people who can't handle carbon or cast.
Non stick is such a scam and a blight on our environment, not to mention the health issues. Thank you!
Short version: This video is mostly a rant against nonstick cookware. He thinks Heritage is the best because they don't make nonstick. I was hoping for 12 minutes explaining why their SS is better than others, but oh well. I was intrigued when I first heard about Heritage, but I read too many customer reviews complaining about warping.
Spoiler alert, their handles are made in China 😂.
Who cares whervits made. Quality is all that matters.
Fair enough
So this company’s handles on their titanium comes from china. Please don’t lie or do your research
You are correct. The handles are made in China
First let's make some corrections. Teflon is nearly PFAS free. Most people are completely unfamiliar with the production process of manufacturing and using Telflon in commercial/industrial processes. The level of exposure to PFAS of humans is at an incredibly low level, this is just a few PPT or parts per trillion. For reference, even the EPA does not have scientific data on exposures and what safe exposures would be. It is acknowledged by the EPA and other industry specialists that higher exposures to PFAS can and does cause harm to humans In the case of Teflon, the exposure is either non-measurable or at a few PPT. Most of the discussion in the public rhelm today is driven by a lack of sufficient information and therefore fuels a uneducated public concerns that boarders on the level of hysterical social contagion. Teflon is very useful and there is much of it in the palm of your hand or pocket, the wireless phone. Just a few of the many helpful applications to mankind are in artificial joints and implanted devices such as pace makers, coclear implants, entirely all electronic circuits and many other useful applications to numerous to count. We have learned quite a bit about PFAS based chemicals since their invention in the 1930-1940's and there is still much more to learn. I for one would not hesitate to have Teflon coated cookware when used properly. However I still am a huge supporter of cookware that minimizes chemical coatings such as cast iron and carbon steel pans. I am not just making claims as I have access to many veteran chemical engineers who include scientific data along with practical observations. Let's tamp down the unsubstantiated public hystaria over chemically treated materials.
BTW, nice article. Keeping my 30 year old triple ply Caphlon. I am an avid cook and my tri ply performs so well I doubt there would be any perceivable difference in Hertage. But if I were buying new, Heritage would definitely be a consideration. Also, with just a few extra minutes I can make my stainless 98%+ stick free, even with eggs.
I don’t use non stick in my house but cooking is a passion. Doesn’t have to be for everybody and we don’t need to be so judgmental.
You sell cookware and All clad is a competitor that you don’t carry. Talking this much crap about a well respected competitor in your industry is very poor taste and comes across as sleazy salesmanship.
All-Clad and all the other brands that coat their pans, including Demeyere, which I sell and promote, are guilty of profits over people. If you had any clue of what has been done by the chemical companies, and by extension the cookware companies, you'd be embarrassed by your comments. Read this book and get back to me. www.simonandschuster.com/books/Exposure/Robert-Bilott/9781501172823
@@Cook-Culture My friend was just telling me how she loved her nonstick cookware. Then they watched a movie about the way the coated cookware is destroying the environment. She immediately told me, she would never ever buy another nonstick pan again.
She got her first (pre seasoned by me, in the oven) Darto pan for Christmas, along mit chain mail scrubbers which she already loves.
@@Visitkarte Good on you for being there when she needed you. We deal with people all day long who've spent the time to become educated and then need a new solution. Makers and retailers must stop being so greedy but people like you are how we will get toxic cookware out of our environment. Keep up the good work!
PFOS, PFOA and PFAS are known as 'forever chemicals' because there is no way for your body to expel them once they are ingested. These chemicals are known carcinogens. The frightening thing is that these compounds are now being found in fresh water fish. If they are being found in fresh water fish what else are they in...chicken?..pork?...beef?..they are if these animals drink from the same fresh water source. If these carcinogenic compounds are in the water, we are in serious trouble. I own All-Clad tri-ply pans and I love them, but I do wish that they would ditch the non-stick versions for the benefit of our health.
@@Cook-Cultureand should we rid the world of all things that cause some amount of harm? Virtually everything causes some harm to the environment and/or a certain population of people.
I’ve listened to many of this guy’s videos, and just when I think he’s being objective, he jumps back on his “non-stick cookware is evil” soap box. There is a reason that many top chefs find a spot in their arsenals for non-stick. And no, it isn’t because all of them have a financial incentive to do so. It’s because - just like he says for stainless steel- if you get a quality non-stick pan and learn to use it properly, it works beautifully and doesn’t destroy humans and the earth like he would lead us to believe. I encourage him to do a video with a leading chef who uses non-stick so that viewers can get a balanced view. Until then, the one sided videos are useless. And yes, I have many quality pieces of all sorts of pans - from non-stick to stainless to carbon steel to stainless. They all have pros and cons.
Silly comment. Being a professional chef doesn’t give someone any opinion or knowledge on cookware, they use it for convenience and convenience alone. The byproduct of nonstick is objectively bad for the environment
Respectfully, your comment is antiquated and ignorant. The amount of money that has been spent to make you (and me in the past) think the way you do is unbelievable. However, the information to understand the full extent of the problem is easily available. A great resource here here: pfascentral.org/ I've spent hundreds of hours learning about this subject and it took me several years to come to terms with what happened, and what continues to happen. Unfortunately, the chemicals that are being used now to make Teflon-like coatings are carcinogenic. As in, they have been proven to cause cancer. Then why are they sold you ask? That is a great question. You can read this book, which should give you everything you need: www.simonandschuster.com/books/Exposure/Robert-Bilott/9781501172823
This is no different than in the 50's and 60's when people, like me, would be ridiculed for challenging smoking and back then, you know what people would say? My doctor smokes, how bad can it be. The average chef knows absolutely nothing about per-and polyfluoroalkyl substances and getting advice from them about toxic chemicals is a bizarre suggestion. Chefs use nonstick because it makes their jobs easy, which makes sense, but I've known many chefs to fully ditch coated pans when they a) learn how to cook without Teflon and b) become educated.
To believe that chefs only look at cookware through a convenience lens is actually the silly view. They deserve way more credit than that. But, if you want to drink this guy’s cool aid, enjoy. In my view, however, his narrow viewpoint and arrogance are off putting and discrediting. Hope you enjoy him, but I’m moving on.
It is evil... Even though PFOA/PFOS have been banned, there are thousands of other PFAS available for use. Each one takes decades to undergo individual toxicology reports, allowing companies to switch to another when concerns arise about a particular one. It took 40 years for PFOA to be banned after initial concerns were raised. PFAS are required to make non-stick pans, and the whole PFAS group is not safe. Also, top car brands used to use lead containing gas, top chefs or top anything using something is not a valid excuse for something being safe.
@@anthonygardner400 I don’t care what other people choose to do in all honesty, I could care less that all nonstick pans will end up in a landfill and the manufacturing process poisons the environment. I’ll be dead and gone in roughly 50 years, so whatever happens after that is not going to affect me. Chefs are not magically engineers who know or understand anything about how an item is made, nonstick only makes their own cleanup simpler.
So how much money did they pay you for this video? This was an obvious infomercial for the company. The whole video was about how great the company is. Nothing showing the pan or talking about it other than it’s better than all clad. What a sellout.
How about you go back and watch the entire video. Geesh.
@@Cook-CultureI'm always shocked how much you get attacked "unwarrantedly" in these videos. People are so ignorant and such jerks these days.
Stay strong and carry on!
Most of your regular subscribers are big fans, and your continual messaging is helping make the world a better place, with increasing scale (the beauty of UA-cam / social media **when used for good like this**)!
Merry Christmas & Happy New Year to your and your family, Jed!
@@nishiki393 Thanks so much! I appreciate the support. I'm good with others' opinions, even if they come across as harsh and negative. The online debate allows followers to get a broader perspective. I don't know everything, and am open to learning, but will also stand up for issues that I believe are important, like getting Telfon out of our lives!
@@Cook-Culture Great attitude! We need more people with open minds like that in the world.
But yeah, definitely stick to your convictions until persuaded convincingly otherwise, at which time the rational person feels free to change their stance (based on new (to them) data, a cognitive error correction, etc).
A lot of unnecessary information to say a few things about heritage steel. 12 mins i will never get back.
After “respectfully?” being called “ignorant” because the research I’ve done (and yes, I’ve researched the topic) does not align with yours, I think it is time to exit this unfruitful conversation. Peace out. I will not be engaging further.
👋
I just watched a video by Prudent Reviews & they say that Heritage as well as most all major stainless US players use Chinese handles & lids for their products. Can someone please clarify as I'm trying to get away from Chinese products whenever possible. I would love to support an all US made product unless it is just way too expensive for me. I was ready to jump to Heritage until I saw the Prudent video, so what's up on this?