Thanks!!! I feel like the same thing happened for me. Still feels like I'm just posting for my family and friends. Haha. Thanks for following the journey.
I don't usually leave comments.. but you responded to someone and mentioned how the workload you put into your work can sometimes affect your perspective on your videos. So I wanted to say this video, and your entire channel is TOP notch. Seriously, the work is paying off. Also, you should probably teach your roomate how to cook!
Haha. He is hopeless. (But he helps me think of good video ideas, because of all the help he needs). Thanks for the kind comment! I appreciate it a TON!
I really love your longer form content. Your videos are clear, concise, informative, and entertaining. I particularly appreciate how well you enunciate your words. In a very short time, you've managed to rise to my favorite cooking UA-camr. Can't wait to see more, and I'm happy to see how much this channel has been growing. Congratulations on 380k!
Thanks so much! I hope to do more and more longform... I have tons of ideas, but I have to keep the shorts going too. That's the business side for now. Haha
On the vast fields of mass media, few and far between, one of the quality contents. You balance humor and info perfectly and make the video shine by itself. Enjoyable content, not for a moment but throughout the whole video, amazing consistency. Not boring yet still full of valuable knowledge. what a rare find in these days. I hope more people would notice this channel in the future.
This truly lives up to the goal of the definitive guide on stainless cookware. Before even watching, I was a stainless steel die hard fan. It’s the best all rounder. This video helped clear up all the common issues as well as some minor ones that often don’t get answered. I really appreciated the small part about the “colder proteins” that can react with the steel as to why some spots of a fried egg still stick.
Thanks. That was THE goal for this video. I'm so glad it hit the mark for at least one true stainless fan. I feel like there needs to be a FULL video on how to cook and clean, so I'll make that one soon. Go into some of the common mistakes too. 👍👍
gosh I love you and your channel, like weather it's cooking or cooking utensils, you always make a video that literally answers all my questions, while other creators always left me wondering about something, I really appreciate your work!
Watching some of your shorts made me fall in love stainless steel! For my 30th birthday a couple of months ago, my parents got me a 10-pc All-Clad Stainless Steel Set. I was over the moon.
Getting more longer style videos is a huge blessing. Even as a huge stainless steel hack personally, your tip for making stainless steel non-stick is literally so essential for cooking in them!
genuinely my favorite cooking creator right now, genuinely the best food videos on the platform rn nothing too extravagant, just straight good advice and very entertaining
Thanks so much! I always worry about these "technical" videos, because they are fun for me, but after watching the edit 100 times, I never know how fun they will be for anyone else. Thanks for the feedback. 👍
After watching this video, I'm so glad i didn't give in to the influencer hype of owning/buying a Hexclad. Thank you for doing the nitty gritty dirty work for us, Trigg! You're amazing!
@TriggTube Yes please! More long form content! Just be careful you don't get into any legal trouble. Also do you know if Hestan Pans are available here in Australia?
Coming from a competitive brand (but one that's firmly on team stainless), this is an impressively well-researched and clearly explained video - lotsa kudos!
Thanks so much. I've also admired your product, messaging, and branding in the stainless steel space. You've got the right idea and it means a lot that you approve of the video. Keep it cooking 👍👍
I really like your approach to this. You're upfront about and clear about sponsoring and remain truthful to the different aspects of the materials, not the brands. But you truly stood out by admitting you don't know enough about diamonds, titanium, etc and left it at that. If anything everyone has "opinions" about everything, especially with stuff like this where personal opinion is valid too and you don't go into that trap and I think that's remarkable. :) Don't stop making these!
Someone else asked if you were a professional videographer (is that the right word?) turned home cook and you said yes. It REALLY does show. Good video, too.
The scrambled eggs may not stick at 450, but they will be overcooked. Scrambled eggs need to be cooked at a low temperature or they will be tough and dry.
that's one reason I use seasoned cast iron for eggs, you can shut the fire off and let the carry-over heat finish the job with the eggs still at service temp.
It does depend on the style of scramble you like but I cook them like this for under a minute and they're delicious. Def not the same as cooked slower but still soft and moist, maybe more "omeletty"
For the second “dried on” cleaning one you can also just put water in the pan and put it on the burner and let it boil. This gets off like pretty much anything as it gets WAY hotter than even a dishwasher can. Then just use something to scrape while this happens. I usually do this while washing other dishes.
Really nice to see some more long form content! I have switched to a stainless steel set and one cast iron pan after moving. There's still one non-stick pan in the house to keep my girlfriend happy (but I do most of the cooking). It's sometimes challenging to prevent sticking, and I must admin that lovely fond does not always get used, but I hope the longevitiy of the pans will all be worth it. Plus the seers on my meat is a lot better now.
Yeah. If you're already at this point... it only gets better as you learn how to cook and clean them more efficiently. Then it's an even smoother process than nonstick.
Fantastic video. It is really nice to know this, as I have moved out and have to buy some pans. I'm also glad to see you getting more recognition for your great work.
I'm going to be a narcissist and say this video was made with me in mind! 😅😅😅 I ABSOLUTELY love it, it has all my favourites 1. Long format 2. Too-cool-for-school Trigg making a comeback 😊 3. The puns!! (bonus) I needed this information regarding the best types of pans to use!
What a great, informative video. Love the bit at the start. I'm exactly like that. "give it to me short, but then explain it further instead of starting with the long-winded explanation"
Years ago I got enough coupons to get a piece of cookware. I wanted the large soup pot, but it was sold out already, so I opted for the stainless steal pan. It’s been 9 years now and it is by far the most used pan I own
Find what you love. As I type this I'm caramelizing onions in my stoneware and malliard-ing my pork mince in a wide shallow stainless. Last week I was cooking and serving in my cast iron. What matters is you understand your tools. Note: I got the stoneware in the department store and the stainless from a secondhand store. The cast irons were a christmas gift. Didn't spend much.
This is a really high quality video man, im impressed and enraptured by the delivery of the info. Ive been watching the shorts for awhile but this is a first to see long form from you, great job! Will watch much more from you.
Very informed, very well put together video. For a long time I was using nonstick and that hybrid shit because my parents fell for it. I didn't discover how amazing stainless was until I was 30, and my parents have no idea how to cook with my pans. I've tried explaining, but I'm pretty sure they believe I am performing witchcraft.
Don't go into debt for it, but if you can afford it, they are pretty incredible. For cooking and cleaning. I use them all the time and they still look brand new.
Reason why non stick is so popular is because you don't have to wait till surface gets "ready" to be cooked on, plus its good enough for everything. I don't want to spend time in kitchen wondering if my surface is ready splashing water over the pan.
Dang, well thanks for searching! Sorry I'm not on a regular upload schedule. I'm still working on adding longform videos without disrupting the shorts feed. Thanks!!!
I’ve recently been trying to convert savings into skills and this is an example: the money I’d spend on a flashy, non-stick-technology pan is instead invested in the time it takes to properly learn about heat-management in cooking. It’s a win-win!
Great video! One thing that needs to be addressed though (either in this video or on Hestans website) is their warranty. Their warranty clearly states "warranty does not cover damage caused by accident, misuse, abuse, or normal wear and tear", which directly goes against what they stated to you in this video. I would be interested to see you and/or Hestan address this discrepancy, as currently I would not commit to purchasing one of their non-stick pans without some clarification. Otherwise, amazing job on the video!
Thanks. I'll leave it to Hestan, and specifically their lawyers to clear that up. From my discussions with them, it seems like they are willing to stand behind their product and fix any issues that arise. I hope they aren't just treating me differently because I'm a content creator, but I can only speak about my customer service experience. Which is top notch. I know other people who are also super happy with their customer service, but that's as far as my personal experience goes. Cheers!
@@TriggTube I appreciate the fast reply! Hopefully you are right, and by the sound of your interactions with them and your praise of them as a company, there is a solid chance that they will be true to their word. Putting Hestan aside, this video was the perfect blend of informative and entertaining content, keep up the great work!
So happy to see your channel growing! Even from the few videos I've learned a lot. Friends loved that spicy hummus recipe I learned from you - hope to see more!
I can fry ONE egg in a stainless steel pan too 😄 But as a grown man I eat at least 3..4 eggs for breakfast, that's where the problem starts. Tip: Let the pan cool down first for 1..2 minutes before trying to get them out in one piece.
Bought a 12" WMF cast iron pan aged 22 (at a sellout for $10, WMF could not establish themselves outside of the stainless steel cookware realm). I got a 10" stainless steel for a wedding gift at age 34, a rolled steel one for my 40th birthday. Never owned a Teflon coated one and never missed it. Will turn 59 in two weeks... Oh, and I am a Fluorine chemist and I have used PTFE in all of my professional life, so I fully trust in its safe use...
Nicely made video, but I’m sticking (!) to my carbon steel. Impossible to destroy, cheap, and really.. easier to get non stick. I would recommend that in a next video you gave a more balanced overview of available materials than just saying: ‘stainless is best’
@@TriggTube Must have missed the one about carbon steel then ;-) Just kidding, I can see stainless being more ‘universal’ than carbon steel. I do however think people tend to exaggeratd the downsides a bit, they’ve served me well for over 10 years of daily use now. Looking forward to the other video’s!
In my personal opinion, you'll need more than one pan in your arsenal anyway. With a couple of specialized pans and a jack-of-all-trades-master-of-none (well, except eggs and some meat alternatives. A Teflon pan is actually pretty good for those). I'm not a professional chef (so take my opinion with a grain of salt), but a decent home cook. So at the moment my pan drawer looks like this (not counting pots, casseroles etc): 2 stainless steel pans (with oven prove handles) I use for vegetables and sauces. They are probably my most used pans in my household 2 cast iron pans (which have a similar field of application as carbon steel), also with oven proof handles) when I need a bit more "non-stick" but also temperature. So again veggies, but also tofu, saitan, etc, some meat alternatives (except for the soft sticky ones), but also eggs that could use a more robust treatment (fried eggs, diner style omelettes or diner style scrambled eggs) 1 carbon steel wok for (unsurprisingly) stir fries, fried rice, "Asian style" fried eggs 1 Teflon-coated pan (with a detechable handle so I could put it into an oven) for french style omelettes or soft style scrambled eggs, reheating leftovers or some of the more sticky, soft meat alternatives 1 cast iron griddle pan that I don't use very often Every surface has its own specific advantages and disadvantages and every surface has its application
UA-cam recommended one of your videos, have no idea why, but it must have known just yesterday I managed to turn my "nonstick" to charcoal.😵💫 Aaaaaawesome video, thank you! ❤Italy here! 🇮🇹👋
I just moved into my new apartment without any cookwares. Damn you already convinced me to get a few Hestans and a carbon steel cleaver from the last knife video, I'll come after you Trigg for blowing up my wallet. Love your videos man and keep up the great work ;)
Was gonna say stainless steel as well. I can take these pans to the mountains with me and they're gonna work great regardless. Super easy to use, super easy to clean.
I advice you to check the documentary about Teflon called "the devil we know". Safe to say that I don't own a teflon or any other non-stick pan. No issue with restaurants either since most use stainless for easy cleaning and durability anyway. There are some serious health claims to the material that I think everyone atleast should be aware of. When I'm cooking I don't want to worry about using a spoon and scraping of some of the coating and contaminate my food. Also on the point of cleaning: Heat the pan and add salt. Rub the salt with a paper towel. You're going to be able to remove any burnt in food that way.
In my experience, seasoning definitely contributes to how food does or doesn't stick to a skillet, you definitely do need oil but a poorly seasoned cast iron or carbon steel will still stick regardless of oil. Nothing sticks to my carbon steel (as long as it has oil).
Is there any brand without me having to may almost 500€ for 2 pans? I mean, I understand but im not a professional, just an enthusiast (and im into motorsports already...)
You deserve all the love and more, man. Can't describe how happy your channel makes me as someone seeking a fulfilling life in the food science field, undergrads been rough but you're a role model in so many ways. Keep inspiring and professing, and stay true to yourself and your vision! Love from UC Davis
I keep my nonstick pan around for one dish only. Banh Xeo. I don't have much success with it in my stainless. But maybe I need to try your method of up to 450, but there is already oil in the pan. hmmm, I will practice.
Trying to get up the nerve to try cooking eggs in my new stainless 10" omelette pan. I saw one that's the same as the Calphalon pans I already own and love, so I grabbed it!
is the multilayer design for mixed material stainless steel pan a problem due to different thermal expansion coefficients, though? If the middle layer expands at a different rate than the outer shell, I suppose that'll weaken the structure eventually.
induction capable pans must be magnetic stainless (e.g., 400 series) not all stainless steel is induction capable. Some pans get by this with a disk of steel sandwiched between other layers.
@@TriggTube Fair enough, but do you save receipts for 10-20 years? And if you do, can we know the manufacturer still exists? Not a big deal anyways, just saying :D
Stainless steel is only ideal for eggs if you want quickly cooked and crispy eggs. There's nothing wrong with a crispy fried egg. I prefer it most of the time. If you want a softer fried egg, cast iron or nonstick is absolutely the way to go as they can cook eggs at much lower temperatures. Additionally, after watching this video, I went and cooked two pancakes (one at a time) in stainless steel. Yes, it is possible. No, it is not easy. You need to make sure that you are cooking fairly thin pancakes because at the temperatures needed to make stainless steel nonstick, thicker pancakes will burn on the outside before the inside is fully cooked. Furthermore, these pancakes did not have any add-ins. I would think most people would struggle to evenly sprinkle on blueberries or chocolate chips into the pancakes in the short time it takes for the first side to cook, especially if they were cooking a larger batch of several pancakes.
I need to watch this because I can never (never-even with the “water ball” trick) get stainless steel to not be “sticky” or get the pans completely clean.
A few people have the same problem. I'm going to make a video that JUST focuses on that. There are a few different ways that people mess it up, so I'm going to go over all of them. 👍
Add some oil to the pan, heat it till it starts smoking, replace that hot oil with "cold" one! Now start cooking. Seen at an Asian video. Tried it to create Italian Farinata. Worked flawlessly. HTH
Ppl saying that x stuff gets stuck on stainless steel have never seen lone cooks making fish, eggs, scrambled eggs, burger patties NOT STICK on a plain stainless steel surface with a simple heater element
Any pan with a non stick coating will be dead in a few years - $30-200 down the drain. Not only that but the impact of PFAS on the environment. The sensible option both personally and environmentally is to choose a pan which has none of those issues - either cast iron, carbon steel or stainless. They'll last practically a lifetime with minimal maintenance. There are pros/cons to each choice but it really isn't that hard to learn and adapt.
I have to put a thumbs down because you said hexaclad is bad and I don't want to feel bad about my purchase 😂 Honestly though I had to replace my Teflon pans and liked the pattern, I was not influenced, I mean I think so. I used them for few video tests in which I preheated them before and they seemed to be fine. But I agree that that hybrid marketing stunt makes no sense. Of course I have to test them for longer to get a proper idea. Very cool video, a lot of interesting information that can be helpful for life.
Yeah. Once you've bought them, use them as long as you can. I just wouldn't recommend buying them, because they don't do what they claim, they use rented proprietary technology that is sold for cheaper in identical other pans, and that same money can go to a quality stainless and quality nonstick that actually DO what they promise. (Probably with some money left over). Don't regret your purchase, just don't do it again. 😜
@@TriggTube I promise I won't do it again! 😂 When friends came over and saw those pans, they said they look cool and they want to buy them. I told them don't buy, you won't be able to use them properly, they will stick, you gonna get mad at me. So don't buy. Some gear isn't made for "lambda" people whether it's high end gear or gimmicks like that Teflon pattern pans or even ceramic knives. Ceramic knives are in my opinion the biggest scam in knives technologies even if I know the efficiency of ceramic in metal working and such (father was a mechanical engineer and used ceramic daily for precision tooling). Marketing plays a big role in that and unless people watch and listen to "specialists" like you, they won't learn and will keep buying such items.
So I’m keeping my cast iron and carbon steel. Stainless used to be my go to but even though I still have stainless steel pans I don’t use it unless I’m cooking something acidic. You haven’t convinced me otherwise. If anything is nonstick at the right temperature with oil, stainless is the same as everything else. Despite that because cast iron has so much thermal mass that I don’t have to worry about crowding the pan something stainless has trouble with. It’s not as light as carbon steel. It’s a decent all rounder pan but like most all rounders it kind of has problems. It’s heavy though not as heavy as cast iron. It conducts heat but due to its construction it lacks the thermal mass which affects how much you can cook at one time. It’s never going to be as conductive as a copper pan. It’s durable but so is carbon steel and cast iron. And stainless steel is not any more environmentally friendly than most of the other options other than nonstick.
Those are all true points. Can't argue there. I would say that for me, being able to use a dishwasher, grab the handle without a towel/mitt, cook acidic sauces (most of what I cook), and toss food with pan are the main reasons I prefer stainless. But if those don't bother you as much, then cast iron is a great option.
Stainless steel and cast iron are the only two kinds of pans we have in our kitchen and they cover everything you could ever need. I have had nothing but grief from nonstick pans because they're good for the first few months and then the wear on them makes them unmanageable.
Yeah. The drop off for nonstick is STEEP. I baby mine because like I said... I don't have a microwave. But honestly, cast iron could do the trick as well.
Great video man! Just a question, what if I want to lower the temperature of the pan before I put my food in, because I need a less aggressive heat, will stainless still be non-stick when a bit colder? Thanks :)
Yes. It should be. It's more about the oil reaching that temp with the steel. There are a few different theories on polymerization and such, but I have had success when dropping the temp from hot, but not just heating from low and never topping off. But those are just my tests.
Can you cook creamy scrambled eggs (that cook slowly at a lower temperature) with stainless steel? Honestly, that’s all I use my nonstick pan for at this point. Great video, love the channel!
People have done it... I have not. So I would say to stick with nonstick for that and just practice in stainless every once in a while to see how you do. For those eggs, you do need to use butter or ghee to prevent sticking because you are using a lower temp. I'll try to make another video about it. Probably a short. 👍👍
Haha. Good question. No they don't. From what I can tell, they are mostly for social media chefs to be able to film food as it cooks. They scare the heck out of me... especially for deep frying or anything like that.
Great video. This was my first time on your channel and I enjoyed it. I will definitely look through some of your older stuff to see more of your work. I just wish Hestan could weld the edges of those rivets on the nano bond. Especially for that price tag. Maybe I'm wrong, but I can't imagine them being immune to food getting into that seam. I'm guessing it's because they have to do the "nano bond" surface treatment to the sheet metal before forming pans, and the welded portion wouldn't have the treatment. The fact that they engineer the rivets flat means they are aware of the issue. I dont see why they're trying to solve the issue in a more complicated way. If it's not feasible to surface treat the pan after welding the rivets, then why not just skip the rivets and weld the handle the old fashioned way? Does the welding process damage the surface treatment?
That's a good question. I'm not sure on the production order, but I'll ask Hestan if I get a chance. I can say that very surprisingly, food doesn't get stuck in the flush rivet seam. I dish wash mine most of the time and have never had a problem.
@@TriggTube I appreciate that. I am sure I'm just nitpicking, and I'm definitely rambling so ignore me unless this type of stuff interests you. Generally speaking, a welded handle is superior not just for the fact that it avoids the seam, but when properly done, it is also stronger. The key is "properly done". I would say it is highly likely that something about the Nano Bond coating interfered with welding the handle. The only other way to get smooth surface and strong handle would be difficult to explain without visual aids. Something close to what Cast Iron pans have where it's one continuous piece.
Scanpan is just PTFA. Strata is clad with stainless on the bottom, aluminum core, and carbon steel top. I'm sorry I forgot anodized aluminum. Anodized aluminum is non reactive aluminum. It won't leak Al into your food, but they can't go into the dishwasher and aren't durable enough to use metal utensils. And as for titanium honeycomb pans. Those are brand new and already getting super horrible reviews. Cultflav has some pretty good videos on that already. I haven't been able to test yet, so left it out of the video.
Your shorts are amazing, but the longer form content is where you really shine I think.
Thanks! More to come!!!
I've beeeeeen saying this!
100% agree
This was an infomercial. Your idea of shine and mine are very very different.
💯
Bro I blinked and now you have 384k subs???? Congrats!
Thanks!!! I feel like the same thing happened for me. Still feels like I'm just posting for my family and friends. Haha. Thanks for following the journey.
OMG, really 😮
@@TriggTubecongratulations on that! More to come ig)
@@TriggTube CONGRATULATIONS!!
Thanks so much for the support!
I don't usually leave comments.. but you responded to someone and mentioned how the workload you put into your work can sometimes affect your perspective on your videos. So I wanted to say this video, and your entire channel is TOP notch. Seriously, the work is paying off.
Also, you should probably teach your roomate how to cook!
Haha. He is hopeless. (But he helps me think of good video ideas, because of all the help he needs).
Thanks for the kind comment! I appreciate it a TON!
@@TriggTube Haha, fair enough. And of course, well deserved!
I really love your longer form content. Your videos are clear, concise, informative, and entertaining. I particularly appreciate how well you enunciate your words.
In a very short time, you've managed to rise to my favorite cooking UA-camr. Can't wait to see more, and I'm happy to see how much this channel has been growing. Congratulations on 380k!
Thanks so much! I hope to do more and more longform... I have tons of ideas, but I have to keep the shorts going too. That's the business side for now. Haha
On the vast fields of mass media, few and far between, one of the quality contents. You balance humor and info perfectly and make the video shine by itself. Enjoyable content, not for a moment but throughout the whole video, amazing consistency. Not boring yet still full of valuable knowledge. what a rare find in these days. I hope more people would notice this channel in the future.
Thanks so much! That's exactly what I was hoping to convey! 👍
This truly lives up to the goal of the definitive guide on stainless cookware.
Before even watching, I was a stainless steel die hard fan. It’s the best all rounder.
This video helped clear up all the common issues as well as some minor ones that often don’t get answered. I really appreciated the small part about the “colder proteins” that can react with the steel as to why some spots of a fried egg still stick.
Thanks. That was THE goal for this video. I'm so glad it hit the mark for at least one true stainless fan.
I feel like there needs to be a FULL video on how to cook and clean, so I'll make that one soon. Go into some of the common mistakes too. 👍👍
gosh I love you and your channel, like weather it's cooking or cooking utensils, you always make a video that literally answers all my questions, while other creators always left me wondering about something, I really appreciate your work!
That's my goal. I watch those videos too and always think about how they could've been better.
Excellent video, and bravo on handling the sponsor spots so well!!! Truly appreciate the transparency!
Absolutely! Thanks! I'm happy to have partners that are easy to support without shifting the message.
Really love the longer form content, your editing skills shine a lot more, and I really appreciate that.
Glad you enjoy it! Thanks!
The witty "Pan" Duh!" comment at 1:23 earned you a sub :-) 👍👍👍
Watching some of your shorts made me fall in love stainless steel! For my 30th birthday a couple of months ago, my parents got me a 10-pc All-Clad Stainless Steel Set. I was over the moon.
That's awesome! It's incredible how much more you cook when you have good pans. Enjoy them!
You’re definitely the best cooking UA-camr. Just straight facts, no BS, and answers all the real questions we have an are too shy to ask
Haha. That's why my roommate is here. He asks all the good questions. 😜👍
Getting more longer style videos is a huge blessing. Even as a huge stainless steel hack personally, your tip for making stainless steel non-stick is literally so essential for cooking in them!
Glad you like them! More long videos to come. Recipes too.
genuinely my favorite cooking creator right now, genuinely the best food videos on the platform rn
nothing too extravagant, just straight good advice and very entertaining
Thanks! High praise!
This was so good damn. Info, pacing, humor, shots...
Jesus man of course you're blowing up 🫡
Thanks so much! I always worry about these "technical" videos, because they are fun for me, but after watching the edit 100 times, I never know how fun they will be for anyone else. Thanks for the feedback. 👍
@@TriggTube you're killing it!!💪
Now it’s enough. Don’t tell my wife, but I would leave her for you 😂
😂🤣😅
I dont have a wife, so the chance should be mine!!
After watching this video, I'm so glad i didn't give in to the influencer hype of owning/buying a Hexclad. Thank you for doing the nitty gritty dirty work for us, Trigg! You're amazing!
Yeah. I think that deserves its own special video honestly. Just from the amount of people who ask me about them.
@TriggTube Yes please! More long form content! Just be careful you don't get into any legal trouble.
Also do you know if Hestan Pans are available here in Australia?
Never really thought about it but nonstick pans for leftovers is so smart. Great videos man. It’s been fun watching your channel grow.
Glad you like them! Yeah... the nonstick is CLUTCH for leftovers. And BETTER than a microwave too.
Coming from a competitive brand (but one that's firmly on team stainless), this is an impressively well-researched and clearly explained video - lotsa kudos!
Thanks so much. I've also admired your product, messaging, and branding in the stainless steel space. You've got the right idea and it means a lot that you approve of the video. Keep it cooking 👍👍
I really like your approach to this. You're upfront about and clear about sponsoring and remain truthful to the different aspects of the materials, not the brands. But you truly stood out by admitting you don't know enough about diamonds, titanium, etc and left it at that. If anything everyone has "opinions" about everything, especially with stuff like this where personal opinion is valid too and you don't go into that trap and I think that's remarkable. :) Don't stop making these!
Thanks! I'm glad you liked the style. Honesty is all I got right now, so I'm starting there and seeing how far I can go. 🫡👍
Quickly becoming my favorite cooking channel. You are so talented man. Your growth is well deserved and you have nowhere to go but up.
Thanks so much!!! Up we go!
hope these long form videos get more attention because I'm a huge fan of them!
Thanks. Me too! 😜
Someone else asked if you were a professional videographer (is that the right word?) turned home cook and you said yes. It REALLY does show. Good video, too.
Thanks! Having fun with it!
This is peak dad core and I’m here for it
🤘🤘
The scrambled eggs may not stick at 450, but they will be overcooked. Scrambled eggs need to be cooked at a low temperature or they will be tough and dry.
that's one reason I use seasoned cast iron for eggs, you can shut the fire off and let the carry-over heat finish the job with the eggs still at service temp.
It does depend on the style of scramble you like but I cook them like this for under a minute and they're delicious. Def not the same as cooked slower but still soft and moist, maybe more "omeletty"
For the second “dried on” cleaning one you can also just put water in the pan and put it on the burner and let it boil. This gets off like pretty much anything as it gets WAY hotter than even a dishwasher can. Then just use something to scrape while this happens. I usually do this while washing other dishes.
Bingo. That's what I always tell people who are worried about cleaning stainless. It's a breeze.
That clone shot with the food hand-off was so smooth 😲
😎
Really nice to see some more long form content! I have switched to a stainless steel set and one cast iron pan after moving. There's still one non-stick pan in the house to keep my girlfriend happy (but I do most of the cooking). It's sometimes challenging to prevent sticking, and I must admin that lovely fond does not always get used, but I hope the longevitiy of the pans will all be worth it. Plus the seers on my meat is a lot better now.
Yeah. If you're already at this point... it only gets better as you learn how to cook and clean them more efficiently. Then it's an even smoother process than nonstick.
The video was so interactive, it's been the first video in ages that I didn't fast forward and rather watched entirely.
Subbed!
Greetings from India 🌹
Fantastic video. It is really nice to know this, as I have moved out and have to buy some pans.
I'm also glad to see you getting more recognition for your great work.
Thanks! Enjoy the new place and new pans!
I'm going to be a narcissist and say this video was made with me in mind! 😅😅😅 I ABSOLUTELY love it, it has all my favourites
1. Long format
2. Too-cool-for-school Trigg making a comeback 😊
3. The puns!!
(bonus) I needed this information regarding the best types of pans to use!
I'm so glad it helped. Haha. You're such a a fan of roommate Trigg. Don't worry. He is here to stay. Haha
@@TriggTube I really am, you *two* have such lovely chemistry 🤭
What a great, informative video. Love the bit at the start. I'm exactly like that. "give it to me short, but then explain it further instead of starting with the long-winded explanation"
Thanks. That's what I was going for. I didn't want to bury the lead, but I know people would probably want to hear more. Glad you liked it.
This channel gives me 2013 youtube vibes. Which is awesome.
I'll take that! Haha
Years ago I got enough coupons to get a piece of cookware. I wanted the large soup pot, but it was sold out already, so I opted for the stainless steal pan. It’s been 9 years now and it is by far the most used pan I own
Oh yeah. You made the right choice.
Best video I have ever seen about food science, a masterclass...
Thanks!
Not gonna lie, using nonstick to reheat food is actually kind a genius
Even if I HAD a microwave. 9/10 tens the nonstick pan would be the move.
Find what you love. As I type this I'm caramelizing onions in my stoneware and malliard-ing my pork mince in a wide shallow stainless. Last week I was cooking and serving in my cast iron. What matters is you understand your tools.
Note: I got the stoneware in the department store and the stainless from a secondhand store. The cast irons were a christmas gift. Didn't spend much.
Agreed.
This is a really high quality video man, im impressed and enraptured by the delivery of the info. Ive been watching the shorts for awhile but this is a first to see long form from you, great job! Will watch much more from you.
Much appreciated! Thanks! I'm glad you liked it.
Very informed, very well put together video. For a long time I was using nonstick and that hybrid shit because my parents fell for it. I didn't discover how amazing stainless was until I was 30, and my parents have no idea how to cook with my pans. I've tried explaining, but I'm pretty sure they believe I am performing witchcraft.
Yeah. Especially if you're coming from lower quality pans, good stainless can be shocking. You BARELY need any heat.
Hahaha the pan puns killed me 😂. Love the detail and humor in this video ❤
I'm glad it wasn't too many puns to "handle" 😜
@@TriggTube YAS 😂🤣!! Let him cook!!
😭😭🤣
Amazing video. Honestly one of the only creators where I watch all your videos no matter what!
That's awesome. Thanks! Let me know if you ever don't like a video then. 👍👍
These long form videos are awesome and really help me decide what pan or knife I should use. Thanks!
I'm glad you like them! Always happy to help.
Thank you so much! This was awesome. I kind of want to splurge on a titanium pan now.
Don't go into debt for it, but if you can afford it, they are pretty incredible. For cooking and cleaning. I use them all the time and they still look brand new.
Reason why non stick is so popular is because you don't have to wait till surface gets "ready" to be cooked on, plus its good enough for everything. I don't want to spend time in kitchen wondering if my surface is ready splashing water over the pan.
Woahh, was waiting for this video for a long time
Looks like the algorithm works!!! Great news!
@@TriggTube nope, i SEARCHED FOR YOUR CHANNEL IF YOU POSTED A NEW VIDEO OR ELSE I WOULD HAVE WATCHED IT WITHIN 2 HOURS OF UPLOAD
Dang, well thanks for searching! Sorry I'm not on a regular upload schedule. I'm still working on adding longform videos without disrupting the shorts feed. Thanks!!!
I’ve recently been trying to convert savings into skills and this is an example: the money I’d spend on a flashy, non-stick-technology pan is instead invested in the time it takes to properly learn about heat-management in cooking. It’s a win-win!
That's a great way to think of it. Convert skills into savings. Breaking down your own whole chicken is another HUGE money saver.
Great video! One thing that needs to be addressed though (either in this video or on Hestans website) is their warranty. Their warranty clearly states "warranty does not cover damage caused by accident, misuse, abuse, or normal wear and tear", which directly goes against what they stated to you in this video. I would be interested to see you and/or Hestan address this discrepancy, as currently I would not commit to purchasing one of their non-stick pans without some clarification. Otherwise, amazing job on the video!
Thanks. I'll leave it to Hestan, and specifically their lawyers to clear that up. From my discussions with them, it seems like they are willing to stand behind their product and fix any issues that arise. I hope they aren't just treating me differently because I'm a content creator, but I can only speak about my customer service experience. Which is top notch. I know other people who are also super happy with their customer service, but that's as far as my personal experience goes. Cheers!
@@TriggTube I appreciate the fast reply! Hopefully you are right, and by the sound of your interactions with them and your praise of them as a company, there is a solid chance that they will be true to their word. Putting Hestan aside, this video was the perfect blend of informative and entertaining content, keep up the great work!
Thanks! I'm always worried about that balance. Glad it struck a chord.
This guy is like the Knowing Better of cooking channels and I really love it!
Wow. What a huge compliment. Thanks!
I love your videos!!! please do one on cutting boards, cuh dey board
Copy that.
This was a really useful video - I learnt a lot. However, it’s be great to have a budget and mid-range pan recommendation, cos those Heston pans be 🤑
True. I think I'll make a follow up with a few broad recs. For Christmas time shoppers.
@@TriggTube Also, I loved the pans. I mean puns. #dontwastemoneyontrendypuns
🤣😂🤣
I reached the same conclusion as you and bought myself a Heritage Steel titanium frying pan a few months ago and it's the best.
Huzzah! Way to go! You've seen the light
So happy to see your channel growing! Even from the few videos I've learned a lot. Friends loved that spicy hummus recipe I learned from you - hope to see more!
Yeah. That one was SO simple and delicious. I've made it a few times for some parties. Always a hit.
I can fry ONE egg in a stainless steel pan too 😄 But as a grown man I eat at least 3..4 eggs for breakfast, that's where the problem starts. Tip: Let the pan cool down first for 1..2 minutes before trying to get them out in one piece.
Interesting. I only cook 2 max, so I've never encountered that.
@@TriggTube I bet I'm not the only one who eats more than just 1 egg for breakfast. And let's no forget bacon to make it even more realistic ;)
400k subs already!? You're doing insane (and you totally deserve it)! Just noticed the silver play button as well haha. Love seeing you grow!
Haha. Thanks! It still feels small. But I kind of like still just doing it myself for now.
Been wanting to transition away from Teflon for a while now, so this video is a god send 😩😩😩 love this channel sm
I'm glad it gave you the push you needed. Once you get the hang of stainless (not that hard), you'll be so motivated to cook more. It's so nice.
Bought a 12" WMF cast iron pan aged 22 (at a sellout for $10, WMF could not establish themselves outside of the stainless steel cookware realm). I got a 10" stainless steel for a wedding gift at age 34, a rolled steel one for my 40th birthday.
Never owned a Teflon coated one and never missed it. Will turn 59 in two weeks...
Oh, and I am a Fluorine chemist and I have used PTFE in all of my professional life, so I fully trust in its safe use...
Yeah. That makes sense. If you understand what the chemicals are, they aren't very scary.
Nicely made video, but I’m sticking (!) to my carbon steel. Impossible to destroy, cheap, and really.. easier to get non stick.
I would recommend that in a next video you gave a more balanced overview of available materials than just saying: ‘stainless is best’
Thanks. I'm thinking about a longer video about EVERY surface. But I wanted to get the best surface taken care of first.
@@TriggTube Must have missed the one about carbon steel then ;-)
Just kidding, I can see stainless being more ‘universal’ than carbon steel. I do however think people tend to exaggeratd the downsides a bit, they’ve served me well for over 10 years of daily use now.
Looking forward to the other video’s!
In my personal opinion, you'll need more than one pan in your arsenal anyway. With a couple of specialized pans and a jack-of-all-trades-master-of-none (well, except eggs and some meat alternatives. A Teflon pan is actually pretty good for those).
I'm not a professional chef (so take my opinion with a grain of salt), but a decent home cook.
So at the moment my pan drawer looks like this (not counting pots, casseroles etc):
2 stainless steel pans (with oven prove handles) I use for vegetables and sauces. They are probably my most used pans in my household
2 cast iron pans (which have a similar field of application as carbon steel), also with oven proof handles) when I need a bit more "non-stick" but also temperature. So again veggies, but also tofu, saitan, etc, some meat alternatives (except for the soft sticky ones), but also eggs that could use a more robust treatment (fried eggs, diner style omelettes or diner style scrambled eggs)
1 carbon steel wok for (unsurprisingly) stir fries, fried rice, "Asian style" fried eggs
1 Teflon-coated pan (with a detechable handle so I could put it into an oven) for french style omelettes or soft style scrambled eggs, reheating leftovers or some of the more sticky, soft meat alternatives
1 cast iron griddle pan that I don't use very often
Every surface has its own specific advantages and disadvantages and every surface has its application
@@Ghostbear2k Nice reply! Your collection is quite close to mine actually!
I also have a small copper one for sauces. Love that one too.
And why I love cast iron. Certainly the best without a doubt. And it has stood the test of time over and over again.
I would say cast iron is my #2 surface. For sure.
UA-cam recommended one of your videos, have no idea why, but it must have known just yesterday I managed to turn my "nonstick" to charcoal.😵💫 Aaaaaawesome video, thank you! ❤Italy here! 🇮🇹👋
Ciao! I'm glad UA-cam found you. Sorry I was late.
@@TriggTube😂 ciao! not late! Now I won't feel guilty chucking it in the trash! Stainless steel, come to mama! 😂 😁👍👋
Excellent video! I’m really enjoying the deep and very honest dives into cookware! Please do more!
Thank you! Will do!
I just moved into my new apartment without any cookwares. Damn you already convinced me to get a few Hestans and a carbon steel cleaver from the last knife video, I'll come after you Trigg for blowing up my wallet. Love your videos man and keep up the great work ;)
Haha. Just don't got into debt for any of it... food tastes better when there isn't 27% interest tacked onto it.
Almost 1/2 way to a Mil! Keep it up brotha you'll get there for sure, your cooking content is absolute S-tier 💪🏼
Appreciate it!! Thanks!
The video was absolutely fantastic and informative!
Thanks so much!!!
This is the first time I saw someone say PTFE (Teflon) instead of Teflon (PTFE) when talking about pans, kudos.
Accuracy matters. 👍👍 Thanks!
Was gonna say stainless steel as well. I can take these pans to the mountains with me and they're gonna work great regardless. Super easy to use, super easy to clean.
Yep. They can always scrub clean. No matter what.
I advice you to check the documentary about Teflon called "the devil we know". Safe to say that I don't own a teflon or any other non-stick pan. No issue with restaurants either since most use stainless for easy cleaning and durability anyway. There are some serious health claims to the material that I think everyone atleast should be aware of. When I'm cooking I don't want to worry about using a spoon and scraping of some of the coating and contaminate my food.
Also on the point of cleaning: Heat the pan and add salt. Rub the salt with a paper towel. You're going to be able to remove any burnt in food that way.
Yeah. The history of nonstick is shaaaaaady. But the new surface isn't the same compound that was so bad before. So far the science is ok.
Great Psych reference, love your videos
Haha. Nice pickup! I say it all the time. I'm so glad someone got the reference. 👊
In my experience, seasoning definitely contributes to how food does or doesn't stick to a skillet, you definitely do need oil but a poorly seasoned cast iron or carbon steel will still stick regardless of oil. Nothing sticks to my carbon steel (as long as it has oil).
Totally true. 100%
Is there any brand without me having to may almost 500€ for 2 pans? I mean, I understand but im not a professional, just an enthusiast (and im into motorsports already...)
You deserve all the love and more, man. Can't describe how happy your channel makes me as someone seeking a fulfilling life in the food science field, undergrads been rough but you're a role model in so many ways. Keep inspiring and professing, and stay true to yourself and your vision! Love from UC Davis
Thanks so much! The support means a lot. I'm so glad my videos found an interested viewer like you. Best of luck with school! It gets much better. 👍👍👍
I keep my nonstick pan around for one dish only. Banh Xeo. I don't have much success with it in my stainless. But maybe I need to try your method of up to 450, but there is already oil in the pan. hmmm, I will practice.
I am just about to go to market to buy a stain-steel pan .. that is useful info thanks !
Glad you found it helpful!
nice to watch this right as i got the blue diamond tri ply set from costco 2 days ago :(
Trying to get up the nerve to try cooking eggs in my new stainless 10" omelette pan. I saw one that's the same as the Calphalon pans I already own and love, so I grabbed it!
Just take it easy. Keep the heat on low-med. and wait for the pan to heat up.
I’m glad that hestan makes nonstick, I needed a reason to get one for my wife
It's a super solid nonstick. Mine is relatively new, but no signs of wear yet.
is the multilayer design for mixed material stainless steel pan a problem due to different thermal expansion coefficients, though?
If the middle layer expands at a different rate than the outer shell, I suppose that'll weaken the structure eventually.
induction capable pans must be magnetic stainless (e.g., 400 series) not all stainless steel is induction capable. Some pans get by this with a disk of steel sandwiched between other layers.
Will never buy anything that are sponsored, but I will go pick up a stainless steel pan in my local store. Thanks!
That's great! I hope it works well. Enjoy the pan!
I prefer to cook eggs in butter if you heat butter hot enough for stainless it will burn. non stick is my choice for that.
Why does it only have 700 views? It needs a lot more! Great video!
Haha. I just uploaded it an hour ago. You're so early!!! Thanks for the support though. 👍
Rivets can come unstuck too, albeit not as easily, and unlike screws they can't just be tightened again
True. But it's so rare that rivets coming undone is certainly covered by absolutely ANY warranty out there.
@@TriggTube Fair enough, but do you save receipts for 10-20 years? And if you do, can we know the manufacturer still exists? Not a big deal anyways, just saying :D
Stainless steel is only ideal for eggs if you want quickly cooked and crispy eggs. There's nothing wrong with a crispy fried egg. I prefer it most of the time. If you want a softer fried egg, cast iron or nonstick is absolutely the way to go as they can cook eggs at much lower temperatures.
Additionally, after watching this video, I went and cooked two pancakes (one at a time) in stainless steel. Yes, it is possible. No, it is not easy. You need to make sure that you are cooking fairly thin pancakes because at the temperatures needed to make stainless steel nonstick, thicker pancakes will burn on the outside before the inside is fully cooked. Furthermore, these pancakes did not have any add-ins. I would think most people would struggle to evenly sprinkle on blueberries or chocolate chips into the pancakes in the short time it takes for the first side to cook, especially if they were cooking a larger batch of several pancakes.
the growl at 11:57 sends me
Awesome video, definitely will start buying stainless steel
Thanks! You'll love it!
i think also for fried potatoes you better get a non stick or maybe a cast iron. i cant manage to get them crispy in a stainless
I need to watch this because I can never (never-even with the “water ball” trick) get stainless steel to not be “sticky” or get the pans completely clean.
A few people have the same problem. I'm going to make a video that JUST focuses on that. There are a few different ways that people mess it up, so I'm going to go over all of them. 👍
Add some oil to the pan, heat it till it starts smoking, replace that hot oil with "cold" one!
Now start cooking. Seen at an Asian video. Tried it to create Italian Farinata. Worked flawlessly. HTH
That's honestly pretty genius too.
Ppl saying that x stuff gets stuck on stainless steel have never seen lone cooks making fish, eggs, scrambled eggs, burger patties NOT STICK on a plain stainless steel surface with a simple heater element
Best review of pans in my life
🥲
I love when nerd trigg enters the conversation and shit gets real technical
Haha. But in moderation
Any pan with a non stick coating will be dead in a few years - $30-200 down the drain. Not only that but the impact of PFAS on the environment. The sensible option both personally and environmentally is to choose a pan which has none of those issues - either cast iron, carbon steel or stainless. They'll last practically a lifetime with minimal maintenance. There are pros/cons to each choice but it really isn't that hard to learn and adapt.
Louder for anyone in the back!!! Haha. Perfectly said.
I have to put a thumbs down because you said hexaclad is bad and I don't want to feel bad about my purchase 😂
Honestly though I had to replace my Teflon pans and liked the pattern, I was not influenced, I mean I think so. I used them for few video tests in which I preheated them before and they seemed to be fine. But I agree that that hybrid marketing stunt makes no sense. Of course I have to test them for longer to get a proper idea.
Very cool video, a lot of interesting information that can be helpful for life.
Yeah. Once you've bought them, use them as long as you can. I just wouldn't recommend buying them, because they don't do what they claim, they use rented proprietary technology that is sold for cheaper in identical other pans, and that same money can go to a quality stainless and quality nonstick that actually DO what they promise. (Probably with some money left over). Don't regret your purchase, just don't do it again. 😜
@@TriggTube I promise I won't do it again! 😂
When friends came over and saw those pans, they said they look cool and they want to buy them. I told them don't buy, you won't be able to use them properly, they will stick, you gonna get mad at me. So don't buy.
Some gear isn't made for "lambda" people whether it's high end gear or gimmicks like that Teflon pattern pans or even ceramic knives.
Ceramic knives are in my opinion the biggest scam in knives technologies even if I know the efficiency of ceramic in metal working and such (father was a mechanical engineer and used ceramic daily for precision tooling).
Marketing plays a big role in that and unless people watch and listen to "specialists" like you, they won't learn and will keep buying such items.
So I’m keeping my cast iron and carbon steel. Stainless used to be my go to but even though I still have stainless steel pans I don’t use it unless I’m cooking something acidic. You haven’t convinced me otherwise. If anything is nonstick at the right temperature with oil, stainless is the same as everything else. Despite that because cast iron has so much thermal mass that I don’t have to worry about crowding the pan something stainless has trouble with. It’s not as light as carbon steel. It’s a decent all rounder pan but like most all rounders it kind of has problems. It’s heavy though not as heavy as cast iron. It conducts heat but due to its construction it lacks the thermal mass which affects how much you can cook at one time. It’s never going to be as conductive as a copper pan. It’s durable but so is carbon steel and cast iron. And stainless steel is not any more environmentally friendly than most of the other options other than nonstick.
Those are all true points. Can't argue there. I would say that for me, being able to use a dishwasher, grab the handle without a towel/mitt, cook acidic sauces (most of what I cook), and toss food with pan are the main reasons I prefer stainless. But if those don't bother you as much, then cast iron is a great option.
Stainless steel and cast iron are the only two kinds of pans we have in our kitchen and they cover everything you could ever need. I have had nothing but grief from nonstick pans because they're good for the first few months and then the wear on them makes them unmanageable.
Yeah. The drop off for nonstick is STEEP. I baby mine because like I said... I don't have a microwave. But honestly, cast iron could do the trick as well.
Great video man! Just a question, what if I want to lower the temperature of the pan before I put my food in, because I need a less aggressive heat, will stainless still be non-stick when a bit colder? Thanks :)
Yes. It should be. It's more about the oil reaching that temp with the steel. There are a few different theories on polymerization and such, but I have had success when dropping the temp from hot, but not just heating from low and never topping off. But those are just my tests.
Great video! Though I feel like something is wrong with the colour grading/colour space? Some dark tones in particular just get crushed into black.
Thanks... I'm still working on getting the color worked out. Pans were a unique challenge, as they are reflective AND super dark at times. Haha
Can you cook creamy scrambled eggs (that cook slowly at a lower temperature) with stainless steel? Honestly, that’s all I use my nonstick pan for at this point. Great video, love the channel!
People have done it... I have not. So I would say to stick with nonstick for that and just practice in stainless every once in a while to see how you do. For those eggs, you do need to use butter or ghee to prevent sticking because you are using a lower temp. I'll try to make another video about it. Probably a short. 👍👍
Best video I've seen in a while
Thanks so much!
3:48 wait, you can have pans made from just glass? Clearly, that would be pretty fun to cook with, but do they work well?
Haha. Good question. No they don't. From what I can tell, they are mostly for social media chefs to be able to film food as it cooks. They scare the heck out of me... especially for deep frying or anything like that.
@@TriggTube That makes sense, thanks for clearing that up with your reply!
Clearly no pun intended 😄
Great video. This was my first time on your channel and I enjoyed it.
I will definitely look through some of your older stuff to see more of your work.
I just wish Hestan could weld the edges of those rivets on the nano bond. Especially for that price tag. Maybe I'm wrong, but I can't imagine them being immune to food getting into that seam.
I'm guessing it's because they have to do the "nano bond" surface treatment to the sheet metal before forming pans, and the welded portion wouldn't have the treatment.
The fact that they engineer the rivets flat means they are aware of the issue. I dont see why they're trying to solve the issue in a more complicated way. If it's not feasible to surface treat the pan after welding the rivets, then why not just skip the rivets and weld the handle the old fashioned way? Does the welding process damage the surface treatment?
That's a good question. I'm not sure on the production order, but I'll ask Hestan if I get a chance. I can say that very surprisingly, food doesn't get stuck in the flush rivet seam. I dish wash mine most of the time and have never had a problem.
@@TriggTube I appreciate that. I am sure I'm just nitpicking, and I'm definitely rambling so ignore me unless this type of stuff interests you. Generally speaking, a welded handle is superior not just for the fact that it avoids the seam, but when properly done, it is also stronger. The key is "properly done". I would say it is highly likely that something about the Nano Bond coating interfered with welding the handle.
The only other way to get smooth surface and strong handle would be difficult to explain without visual aids. Something close to what Cast Iron pans have where it's one continuous piece.
Please inclue hard anodized, strata cookware and scanpan.
Titanium honeycomb structured pans
Scanpan is just PTFA. Strata is clad with stainless on the bottom, aluminum core, and carbon steel top.
I'm sorry I forgot anodized aluminum.
Anodized aluminum is non reactive aluminum. It won't leak Al into your food, but they can't go into the dishwasher and aren't durable enough to use metal utensils.
And as for titanium honeycomb pans. Those are brand new and already getting super horrible reviews. Cultflav has some pretty good videos on that already. I haven't been able to test yet, so left it out of the video.