+1 for that! Except for sugar, and acid. The only downside to my cast iron stuff is it wouldn't play well with making caramel, and doesn't work with slow cooked acidic foods that strip the seasoning from it (obviously, in hindsight :)). You can ruin three generations of family seasoning on your cast iron pot if you slow cook a tomato based reduction for an hour (Doh! Sorry Granny, my bad). It also imparts a slight flavour that is the history of everything ever cooked in it (normally a perfectly good thing unless you are making something like popcorn that you might want to taste perfectly pointless). Also I cracked a cast iron frying pan from the base to the rim of one side of the thing once by deglazing with a glass of wine. It's still in daily use even with the crack (I'm guessing the microscopic crack sealed up with oil, so you can add "self healing" on the plus side, but they *can* crack. In Australia we have a long history of using cast iron Dutch ovens (for those that dont know they are the ones you sit on the coals of your fire and then add coals onto to the specially shaped lid for all round heat to bake bread or whatever) And they often come with three short studs on the bottom to act as legs. I dont think I've ever seen one with all it's legs still intact because cast iron is a little brittle. All that said, I can cook an egg in any of my cast iron kit just as well as seen on non-stick TV. I can also crank the heat to whatever I want. My brother uses these inexpensive non stick pans and always keeps a couple spare in the pantry for when they inevitably crap themselves. I'd also use a non stick pan to do something like Tuna Tataki (キハダ鮪のたたき) (lightly seared pretty much raw tuna) because you dont want it to taste of anything, so I do own a couple.
@@craigkirby9202 ...I have two types of pans...cast iron (season them out on the BBQ if I damage the seasoning...and for something that I think might pull out the seasoning, I have stainless...both near indestructible...and both will last a lifetime...I stay away from these coated gimmicks...too much hassle (go figure) and what can chip off the pan isn't pleasant...
As someone who grew up with a mother that EXCLUSIVELY cooked in cast iron everything taste like "cast iron" so when I was on my own I didn't want one. Lol. Not to say cast iron is bad..I'm just traumatized
@@oranjekola ...she may not have seasoned correctly...or cooked 'too hot'...or perhaps kept cleaning the pan too far?...I always use a good oil, butter or bacon grease from time to time...I've never had the 'cast iron' taste...but if found going too hot can burn the coating a bit and that taste will get into the food....and it's not a good taste...also every few years I will cut the coating out and freshly season the pan...
You have to pamper all these non stick pans. They last a while and degrade. You toss it and get another. Sure every kitchen should have one or two for certain jobs but not as a mainstay for everyday cooking.
You have to baby pretty much all cookware. Even stainless, you're not supposed to use high heat on. Cast iron you have to baby as well, in a different way. I pretty much baby all my cookware.
We had one for about 6 months and I wore out. Even when we "seasoned" it in the oven according to the directions. it only lasted less than a year. We used something to get baked on food out of it and it lost its non-stick feature.
I find it very odd to season a nonstick pan, you'd usually season cast iron, woks and others to make them essentially nonstick. If a pan is truely non stick you shouldnt have to season it.
another thing to avoid with non-stick surfaces is having salt in the pan. Add your salt after it's on the plate. Salt is really abrasive and will make micro-fine scratches.
What I don't understand is how these advertisers get away with all these claims. Don't we have laws here in the U.S. against FALSE advertisement? Shouldn't they be held accountable for lies and bogus claims?
I agree...Everything always comes down to money $! (But honestly I'd like to try this pan 😁. (I don't think I'd put nuts and bolts in it though.) I'll let you all know if I try it 😊
If you run it over with a car and it breaks, doesn’t that give u a chance i court ? This is pure false advertising, and in my country you could file a complain.
Excellent review! I'm tired of my electric non-sticks not lasting six months, so I'm going to get one of these. They have them at Wal Mart. Also, I would not salt anything I'm cooking while it is in the pan. Salt is very abrasive. that's a beautiful grilled cheese, by the way.
Fuck all these bullshit gimmick pans. I cook with three cast iron pans, an 8, 10 and 11.5 inch that my Grandmother used for years until she passed. Now I have and use them on a daily basis and they are awesome. I keep them seasoned with a little oil or butter and they are dependable and made to last for many years.
Anton Bouchette Don't ever spray cooking spray my one idiot brother used cooking spray on my one good cast iron pan that stuff is gummy and soap wont ever get it off I had to use metal scrubbing sponge on it to get that gummy cooking spray off of it and re-seasoned it..
You use oil. That is your non-stick. If I have to baby the pan that much then it is not worth it. Limited cooking. Limited cleanup. From your review it is a special purpose pan that is really a waste of money. Season a cast iron pan and you can put that one to shame.
I baby my cast iron. Scratch up your cast iron and I think you'll see the non stick isn't very good anymore. It's worth it to take care of ANY pan or piece of cookware. Be good to them and they will be good to you, simple as that.
So wouldn't that be false advertising? She uses a mixer in hers, and a fork I think. My husband swears by his big square pan, but he thinks you don't wash it, just wipe it out. Our fried potatoes slide right out.
Bought one of these pans specifically to cook potstickers (Asian dumplings) it worked ok for a few times but now the pan sticks like crazy. Miserable fail.
I cook potstickers in my 12" Red Copper pan all the time (for over a year now) and never have any problems with them sticking. With potstickers you need to let them brown on the bottom WITHOUT trying to move them until they are perfectly brown and crispy on the bottom. Avoid the temptation to slide them around in the pan while they are browning.
@@RebelLyfeBoxing80 thanks for replying to a 2 year old comment and copper pans are known for having chemicals and not working in general. You do not know what you are talking about.
Mr. Wazzup Probably not. Properly seasoned cast iron cookware (easy) will not only last forever, it’s tough as hell, will be reasonably nonstick while lasting virtually as long as you want them to. You can bake with them, fry with them, broil with them, and all your cooking is never limited to a temperature limit. Wash them with soap and water too. Oil seasoning polymerizes to the iron so soap won’t attack it. These reinventions will never outperform good ol’ cast iron.
shotgundrums ... Odd, my GreatNan told me to NEVER use soap & water on a cast iron, but to clean it with simple salt. I inherited hers and I would never want to get rid of a decade of seasoning. :)
The Ultimate Cat Momma it doesnt wash away the season of what you think, it washes off the coating in the pan, and you should about once a year use soap and water on it to clean it and then season it again
"If you run it over with your car, it's probably gonna chip." hahahahahahaha. That is great. Fun review. I also like the same thing, when we have something and use it several times before reviewing. Doing that now with my waffle maker and air fryer. I love both, but for sure, changes happen after more than one use. Anyway, great job. Happy 2018! - Ivy
Meh. My cast iron pans are exquisitely drained and very non stick. I use a light coat of some sort of fat and I can crank the range add high as I like, throw in a rib eye and let 'er rip. Anything stuck sponges right off.
Agreed. Cast iron and carbon steel is the way to go. Most of my cooking is done in either and they don't even have to be cleaned often if you don't mind that. If I can make a french omelette in all of them, or even a plain aluminum pan with the right technique, what more do I need in terms of nonstick? Nonstick has its place however, like all kitchenware. Sometimes it's nice for ease of use with the conductivity of aluminum. Sticky milk-based sauces and drinks are nice in nonstick as well.
I like cast iron skillets as well. What I find is that cast iron skillets are wonderful for meat, potatoes, etc. I find it hard to cook eggs in them though. I got a ceramic skillet from Wal-mart for around $25. I have taken good care of it. I have found that, like the gentleman in the video said, is has "degraded" slightly. For eggs I do have to use some cooking spray now. But mostly for the eggs. I have found that cooking eggs in a cast iron skillet is difficult as they tend to stick to the pan, especially scrambled eggs. Again, I do find that cast iron skillets are better for fry meat, like you said, as you can use them on a higher heat. That's especially good if someone has a thicker cut of meat.
Cast Iron's god for camping and cornbread, but when it comes to anything else, I'll stick to my (regular) 12" stainless. They're less maintenance than cast iron even, seeing as how I can use as much soap as I need, and if I'm lazy I can just chuck it in the dishwasher.
I just don't understand how you can season a non-stick pan if it's supposed to be non-stick? How will the oil stick to it? Makes absolutely no sense. I'll stick with my teflon non-stick pans and margarine. But, thanks for the long-haul review. That took commitment!
To those that are saying he's not supposed to use oil to cook he said he was going to do the review differently and baby the pan to see how long it would last. To see what would happen. Many non-stick have failed the tests over the years. Way back in the past I've had he Teflon peel and flake. I love my cast iron and rarely use non-stick.
Reasons to hate cast iron: it's heavy, it heats up slow, it's horrible at heat distribution, ridiculous maintenance. Stainless can be seasoned also for the exact same food release performance. Aluminum (used as a core in clad pans) holds as much heat at a little over half the weight of CI.
mad thumbs you're completely cast iron ignorant. It's false information like you are spewing that makes new cookers shy away from the best tried and true cooking instruments on the planet. I can post no less that a thousand videos debunking your cast iron myths. The only one I agree is the weight. But even that is fixed with the new age cast iron pans. Google is your friend.
@@madthumbs1564 There are cast irons with ceramic plating that are non steak and clean easily. Then there are stainless steel with heavy alluminium bottom to retain and use heat effectively without having to worry about acid making aluminium pans bad. One thing though cast iron holds heat extremely well and distributes pretty evenly so idk what you mean that.
Even manufacturers admit that non-stick pans are only meant to last about a year. I think it's a good idea to have one NS pan but the remainder should be carbon steel or cast iron. You get restaurant quality results with either one and they last a lifetime.
Carbon steel is popular in Europe, but not the US. We have All-Clad here which are much better at heat distribution for better pancakes, eggs, french toast, (food that cooks stationary). Today there are other manufacturers of tri-clad pans. Stainless like carbon steel can be seasoned for the same food release properties. The aluminum holds the same amount of heat at a little over half the weight of cast iron.
hey . I just bought a triple clad commercial set for $1100. did I waist my money? I was tired of the black coating coming off and ruining my mashed potatoes. cast iron is to much $. anyway just asking you as you seem to have the skill set to answer my concern
hey . I just bought a triple clad commercial set for $1100. did I waist my money? I was tired of the black coating coming off and ruining my mashed potatoes. cast iron is to much $. anyway just asking you as you seem to have the skill set to answer my concern
Dump the potatoes out of the black-coated pan and mash them in something else, perhaps? I used to have to make whipped potatoes all the time because my friend saw it as a staple of his life. I boiled potatoes in an 8qt pot that happened to have a black non-stick coating. I used that pot because the lid has a strainer on it. I then dumped all the potatoes into the mixing bowl of a Kitchen Aid stand mixer. I stuck the whisk on it and let it rip until the potatoes were squirt-gun-smooth. No black flakes, except for the pepper.
Seems like you babied the pan more than most would, but then used concentrated dish soap to clean it, which is a strong solvent. You're washing out the seasoning of the coating. Use only a drop of soap and 4-6 oz of hot water with the paper towel.
I got one for Christmas. I seasoned it properly. Every thing sticks in it, even with butter. It does clean easy but every thing sticks. I'll stick with Anlon ..they are the best.
I've had this pan for a few months now and it is not high maintenance. I seasoned it just as this gentlemen did before I used it and haven't since then. The directions say you only need to season it a few times per year.
Donna S do you use only high heat at all? Or do you baby it every time just like he did? I’m a beginner at cooking so I can’t promise that I could baby it just like he did because this would be my first pan.
@@oscarwong4201 I treat this pan just like the other non-stick, Teflon pans. I seasoned it as directed on the label before use. I have sauteed vegetables in it, cooked eggs, and warmed leftovers. I've never used high heat, didn't have to. Mostly medium to low heat; also my pan is a 10". I still put a little butter, olive oil, or water in pan before cooking. I wash my pan with warm soapy water. It's not really babying the pan to me. I use it like any other pan, except for seasoning it a few times a year. It's easy, just put some vegetable oil all around to cover the pan then put it in the oven for the designated time. I believe the Red Copper pan is safer to cook in than Teflon-non stick pans. That's why I like it.
I prefer the Gotham steel, which is the original copper steel, and I works amazing no matter how high or how low you put it. But, that's just my opinion.
Max heat, quarter slab of butter, drop food in, burn the hell out of it while it's still raw inside, set off smoke alarm, toss food in garbage, order pizza. Dirty burnt pan sits on stove for a month or two, unused.
@@xIntoThePitx For me its ... Start the food, go into the living room and get sucked into what's playing on the television and then 20 minutes later jump up screaming of shitt I'm cooking!
Great review and I agree with most of it. The pan, unfortunately, is a total crock of B.S, and I should have have known better. I've owned this pan for five months, and it was great for the first 2 to 3. Then the performance just simply started to degrade, as indicated here. I did not, however, think it would degrade so quickly and I expected to get at least a good year or two out of it.. I've followed the directions, seasoned it religiously, and literally everything sticks to it now....the worst, incidentally, are eggs. They've been absolute hell to get out of the pan. The pan has also scratched, and I've truly only used plastic spatulas, further making the entire situation odd and disappointing. Why should I have known better? Because I've owned products promoted by Cathy Mitchell before-- all failed. Sweet old lady? Right. lol....if she promotes it, it's probably garbage and I doubt she would be caught dead using the products in her own home.
A Little tip for the copper pans (and all non-stick pans for that matter) is to season them with a tiny bit of oil before each use. Just a tablespoon or two, wipe entire surface with a paper towel to get a thin layer of oil, and you're all set! It'll keep it seasoned and non-stick for years to come. You should also season it with oil in the oven every so often, or as you see food starting to stick a bit more. You really do have to baby most non-stick pans, but you can't beat them for cooking eggs, pancakes, crepes, and anything else you don't want sticking to a pan! Also, I'd be interested in an update with searing some steaks or chicken. Although a traditional skillet is better for this, I want to see how the copper pan can handle it.
Yes, I agree! We actually use all cast iron pans in this house, and our cast iron pans are now non-stick! This is because we always oil it after use. They make "seasoning spray". You just spray it and put it away. If you wash it with soap, you HAVE to rub it with oil again. Dawn dish soap is used after oil spills because it takes away all the oil 😉
Why can't they preseason it for us? Oh ya, so we ruin it and have to buy another! That's a true scam tactic. Yes, I seasoned mine, but as soon as you "accidentally" put it on high heat for a few minutes its ruined! Cheap as any other non stick pan.
Freakin' Reviews you can't "season" them. putting oil before using isn't "seasoning" as it isn't porous so it won't absorb like cast iron would. what you're doing is putting a coat of oil on to make it more non stick.
I’ve use my pan virtually every day for the past year. I’ve never seasoned it and it’s still good as new. I 😍 Love 💕 it! Low to medium heat really helps. Also, always wash by hand.
I am a Lodge junkie but the Red Copper pan really works well when properly cared for. Its only downside is it is too damn slick sometimes, ground beef gets slung right out of it!
We've had these pans for a year now. Sadly. We season them per instructions. They worked great for the first few months. And then the real work began. We've never used these pans over medium heat, never used commercial spray oil, never washed them in the dishwasher, never used metal on them. We HATE these pans. We've re-seasoned them in the oven more times than I care to count. They stick stick stick and are hard to get clean. So hard that they take 10 minutes worth of scrubbing and still they don't look clean. Miserable pans. I continue to love my stainless cookware from Williams and Sonoma. We have used these pans every day for cooking eggs etc. They did not hold up to our use. Their warranty is also meh. We just didn't bother with it, as you have to pay to mail it back and then pay $10 per pan to replace for new. Not worth it, in my opinion. Instead we have decided to good will these and have just bought a new Calphalon hard anodized non-stick pan, with a lid.
chukzombi ive never used a cast iron skillet. i see alot of people talking about it. is it that good?? from what ive seen it doesnt look easy to take care of and clean. am i wrong and just watching idiots using them or is there alot of care that must go into it.?
cast iron is all i use. its as easy to clean and maintain as what FR did in this video. you just need to keep the griddles oiled or buttered up and cook on a medium heat and at the end of the cook you only need to wipe out a few crumbs or just rinse it in the sink. no soap though. soap will ruin your surface seasoning.
chukzombi thank you for answering my question. maybe ill look into one to try out. i havent seen any member of my family use one so i just thought it was something a chef would use. i actually just had to throw out a pan cause all it did was scorch on the bottom and i had to let it soak for atleast a day. it didnt matter what i cooked or if i used butter/oil it was always awful. i found a really nice one to replace it but it was satisfying to throw the old one out.lol. off topic.. anyway thank you again. some people get condescending if you ask a question.
i dont mind answering. chefs do use them, they use vintage cast iron pans if they can get them, mine are from the 1920s and 30s, but i also have Lodge pans i bought brand new from walmart. the newer ones are heavier, but cook just as well. search on youtube for cast iron cooking and maintenance and you will get a good education on them and i bet if you dont mind their heavy weight you wont ever use anything else again. the food tastes better too.
I would not use a paper towel to clean that pan. Paper towels are abrasive. Instead, I would use dish cloth made out of either 100% cotton or a mix of that and man-made fibers along with dish soap. Either way, you are right. Non-stick cooking pans were never designed to last more than a few years at best. My favorite cookware will always be stainless steel. With light to moderate care, they should last you a lifetime.
You gotta ask yourselves where is the disappearing, degrading, nonstick surface disappearing to? 🧐 OFCOURSE its going into your cooked food, then into your body. And it can’t be any good for you. Think about how 100 years ago hardly anybody had cancer. And hardly anybody had nonstick pans either. All cast iron skillets 100 years ago. And I think cast iron skillets are still the best today. Just cook your food right.
You've hit on an excellent method of reviewing something...over a period of time rather than out of the box. A comprehensive review was what I needed before buying. Thanks.
I bought 3, (gave one away) 3 years ago. My second one has finally crashed. I beat the hell out of the 1st one doing everything wrong, I was a little disappointed, but I had another in reserve...lol I started off okay still making rookie mistakes but it went a whole year, now it's toast. Looking for a replacement 11 inch, because I have a lid that will fit, I don't expect much for the 20 or 30 buck price point, but I'd like a better beater. Faberware claims to have 5 coats, let me know if you tried them or another viable option cheaper than Ironclad...lol
You must have had a better outcome than me. I tempered the skillet just like you said and the instruction stated. I used skillet once, wiped it with a paper towel and gently washed it. Then wiped it down with a light coat of oil. Next time I used it I noticed that the center the skillet was crowned, in other words, the oil all ran to the sides. I put two eggs in the skillet and they stuck, in fact, I had to through the eggs away. That was it, I gave it away, I might as well have taken my money and threw out the window.
Ouch, yes that is bad. It sounds like you did everything right, too. Did you use it with high heat? That can instantly kill these new nonstick surfaces.
Sky High I bought the red copper square skillet.. I seasoned it (following the instructions) and the first time I used it, it bowed up in the center. I made an omelette. All the egg ran to the outside edges of the pan. Ever see an omelette with a hole?! It was a waste of20 bucks.
I'd also recommend staying away from these cheaply made pans and get a decent tefal or better yet get an all clad non stick. Or just a regular stainless steel / cast iron for long term use. But non stick still has their use.
T-fal doesn't last that long. Got a set when I got married in 2001, it lasted all of 5 years. I specifically put that on my bridal registry bc i knew it was such good quality and thought it would last a long time. My husband and I were both in our 30s when we married so knew how to care for cookware. Hard to find decent stuff that doesn't break the bank.
@@donnalynn2 umm t-fal is not the one he meant. What he meant were tefal pans. You can identify them with the big red dot in the middle, and i have been using those pans for 7 years and then i got a new set. Not because the pans were bad just...i kinda scratched them aloot. So ye they are good pans
Its one convenience is you need very little oil if any . However , A black cast iron skillet if properly cured holds heat better and is non stick as well . No babying needed . Thanks for your workin saving my money . This makes " I'll pass " #3 .
I don't get the point of not using high heat, if you cook something like fajitas you need high heat to saute. The pan loses a lot of heat when you put food in so you want to recover that heat to sear because if not you're essentially steaming your food. Overcrowding a pan is also not good if you want to get a sear on your food. This is just from a culinary standpoint.
Olive oil on eggs...YUK. Butter my man, butter. Also that dish soap is hell on a pan. Treat it like the old cast iron pans, and I bet you they last for a very long time.
I was just thinking that , about cast iron. Even after seasoning with cast iron, you are still NOT supposed to ever use dish soap in it never ever. If you do, be prepared to re-season it at least twice to get it back where it should be.
NOPE!!!! The "non stick" degrades because of the heat. You are right about butter though. I cook eggs on stainless steel pans. You need to heat the pan and put butter on it, let it smoke. Then let it cool down. THEN, after it has cooled, you wipe the excess butter off. Then, when you use it, you add butter to it so it melts, don't burn it this time, and then put the eggs in it. Fried eggs can slide around on stainless steel, just as they do at the Waffle House. You don't wash it after seasoning it, you just wipe it dry.
Butter is purely preferance. Olive oil and salt works just as fine and can be used to achieve different textures. Remember, not everyone can eat butter.
I have this pan, the oven bacon pan and the pig square pot. They all work great and I've had for a while now. I seasoned and only wipe out with a paper towel.
Been using these pans for over 3 years now and no problems i dont use metal in them and start with a coconut non stick spray just like i would any other pan and these have outlasted anything else ive used so theyre good, but theyre like your cars paint, dont throw mud and rocks at it and it will last.
I got these pans I had them for over a year I think and I don't use any oil or anything and I use a fork a metal spatula and everything in it they're incredible pans
Great review. Still, you should have done the Oven test. Like to gratin something. And then continue with more test. That's because you would heat it, just like they say you can. Thank you for the pretty neat review and cooking :)
UH a paper towel is more abrasive than a sponge so I'd say a sponge for cleaning is fine. And your care technique is fine if your single and/or your the only one who cooks in your house. try keeping the pan well cared for when your whole family is using it.
exactly... my 3 year old paula dean teflon pans work better than my Ceramic non stick after a month and a half with kids in their early twenties cooking as well. Ceramics just aren't as durable.
The fact that you used any oil at all totally negates the purpose of this video. Of course the eggs are going to slide out easily once you coat them with oil by picking them up and placing them on the oil droplets that are already in the pan. I mean...... Really?
I have one of these that I bought on sale and I love it. It has worked well from day one. Have had it for more than two months and use it all the time. It cleans up really well and nothing EVER sticks.
I bought a bunch of pans like this. Worked great for three, or four months. After that they stuck like glue. Threw them all away. Pulled out the old cast iron. Re seasoned them. That's all I use now. Properly seasoned cast iron works just as good, but also keeps on working.
Jeff Brasfield You understand that by that logic, you shouldnt use any pans ever, because they use chemicals to produce those as well. And its not unknown, because you can physically look at what it is online. Its safe. Don't spread missinformation.
I know what chemicals they use to produce pans... Stainless steel and cast iron use ... Iron, carbon, maybe a little animal or vegetable protein. Non-stick use Teflon, a toxic synthetic fluoropolymer of tetrafluoroethylene. Guess which one I'd rather use.
Thanks! you prove what I assumed to be the case.. a note... Paper is made of WOOD! it is not necessarily the best material - paper towel, that is - to treat a surface gently! Depending on the sponge - some are made of CELLULOSE, another WOOD PRODUCT - they may be better than the paper.. BEST
Ummm NO your Not suppose to have to use oil or butter to cook, thus the expression NON STICK! Of course butter or oil makes food come out easier. I have one of those pans and definitely give 👎to it.
I found heavy stickage with the red copper pan and I used it for a couple of months off and on. there's a green pan out there that did not cause things to stick and I still use it to this day. My Gordon Ramsay set of pots and pans do not scratch with metal utensils. I was also a chef so I feel competent to speak on these matters. thank you
We use a few of these pans at work putting them through absolute shit conditions. With high heats and roughly used 8-10 times a night, they still hold up with no problem. Straight from the gas ranges to sinks and back. It’s been a while now and they still work flawlessly.
The soap is bad for the pan. And I’m pretty sure paper towel is more abrasive than sponge. Also olive oil has a low smoke point so will get sticky at higher heats.
I concur. Buy expensive eyeglasses and they will provide a soft cloth and say to never to use paperm not even soft tissue. Reme,ber paper products are from wood fiber; thing of how splinters feel?
I have been using these for a couple years. I use them constantly, everyday. They are fairly cheap and I dont expect them to last forever. I have been very pleased and Im not really all that careful with them. I dont mind going and buying new ones. I treat them rough and they hold up great
I have this same one and after 3 months the pan started to warp, this is because it's so thin but in all it's a good non stick pan. Just make sure that you don't have the stove up too high or it will eventually warp over time.
Thank you sir for this video. I literally picked this pan from a Marshall’s and for all I know I thought I bought a regular pan. In the oven now seasoning it as I type this, ! Subscribed as well 😆
A few things your review missed: Firstly, why do the sides bow outwards? Surely they should be straight to prevent small vegetables and things spraying all over your kitchen when you toss things in it? Secondly, possibly more importantly, what is that second handle across from the main one and why is it there? I notice you don't use it at all in any of your videos. Doesn't it get in the way and unbalance the whole pan while the user is trying to (for example) toss things in the pan? And under normal cooking circumstances, wouldn't it always be too hot to use for any purpose? is it anything of an advantage in cooking if you have to grab a glove to use it?
I never knew you had to season a non-stick fry pan, and I've had a number of em over the yrs. The last set I bought we're from Emeril Lagasse. His two, 12in/10in, non-stick pans. Looked at the papers and nothing was said about seasoning them. Also bought a 11in w/textered bottom Crofton white ceramic induction fry pan, of which is my egg pan. And it came from Aldi's of all places. They do sell sell some good stuff at decent prices that work great. Now my ceramic pan does any type eggs, especially without butter. Was one of the first things I wanted to test on the pan. No oven use, which I only use my cast iron in. But made in Italy and not China, surprisingly.
If you seasoned it, and cleaned with soap, you're removing the seasoning with soap. Not that I care, the pan looks cheap in every way, I doubt it will be good uses in any way
The problem I have with my Red Copper Pan is the bottom of the pan is actually convex. This causes the pan to not sit level on my glass-top stove, so it's a chore to get things to cook evenly in it. Also, after a couple of years of use, the coating is finally wearing off in places.
Ready to but a new set and thinking about red copper, granite rock and blue diamond. ANY RECOMMENDATIONS ?Would have loved to see if you can sear a steak in it and how well it held up, or didn't. Even a small amount of soap can degrade the seasoning. Wonder if you either clean them like cast iron if they would hold up under higher heat. You didn't seem really sure it wouldn't hold up under higher heat, especially if you occasionally re season it. Supposedly induction compatible which uses high heat for short periods of time and also oven safe to 500'.
How dare you doubt the pan that has been INFUUUUUSED WITH COPPAAAAAAAAAAAH!
Best for dank chickie nuggies. 👍
ANTI SCRATCH TECHNOLOGY! AND VIBRANIUM RINGS!
It even got 5 Vivian heads
"Heeey, it's ya girl Cathy"
Jaboody? I love those boys
Cast iron. You can use it in battle in the morning and cook cook dinner on it in the evening 🤣😂
+1 for that! Except for sugar, and acid. The only downside to my cast iron stuff is it wouldn't play well with making caramel, and doesn't work with slow cooked acidic foods that strip the seasoning from it (obviously, in hindsight :)). You can ruin three generations of family seasoning on your cast iron pot if you slow cook a tomato based reduction for an hour (Doh! Sorry Granny, my bad). It also imparts a slight flavour that is the history of everything ever cooked in it (normally a perfectly good thing unless you are making something like popcorn that you might want to taste perfectly pointless). Also I cracked a cast iron frying pan from the base to the rim of one side of the thing once by deglazing with a glass of wine. It's still in daily use even with the crack (I'm guessing the microscopic crack sealed up with oil, so you can add "self healing" on the plus side, but they *can* crack. In Australia we have a long history of using cast iron Dutch ovens (for those that dont know they are the ones you sit on the coals of your fire and then add coals onto to the specially shaped lid for all round heat to bake bread or whatever) And they often come with three short studs on the bottom to act as legs. I dont think I've ever seen one with all it's legs still intact because cast iron is a little brittle. All that said, I can cook an egg in any of my cast iron kit just as well as seen on non-stick TV. I can also crank the heat to whatever I want. My brother uses these inexpensive non stick pans and always keeps a couple spare in the pantry for when they inevitably crap themselves. I'd also use a non stick pan to do something like Tuna Tataki (キハダ鮪のたたき) (lightly seared pretty much raw tuna) because you dont want it to taste of anything, so I do own a couple.
@@craigkirby9202 ...I have two types of pans...cast iron (season them out on the BBQ if I damage the seasoning...and for something that I think might pull out the seasoning, I have stainless...both near indestructible...and both will last a lifetime...I stay away from these coated gimmicks...too much hassle (go figure) and what can chip off the pan isn't pleasant...
Cast iron Is the weapon of choice because once I'm done knocking people out with it I get hungry and want to fry something up
As someone who grew up with a mother that EXCLUSIVELY cooked in cast iron everything taste like "cast iron" so when I was on my own I didn't want one. Lol. Not to say cast iron is bad..I'm just traumatized
@@oranjekola ...she may not have seasoned correctly...or cooked 'too hot'...or perhaps kept cleaning the pan too far?...I always use a good oil, butter or bacon grease from time to time...I've never had the 'cast iron' taste...but if found going too hot can burn the coating a bit and that taste will get into the food....and it's not a good taste...also every few years I will cut the coating out and freshly season the pan...
c'mon guys we all know it depends on the trajectory of the moon. the tide can have drastic effects on the non-stickability of these pans. fact.
If you have to pamper these pans like this it's not worth it to me.
Well, no scouring burned food either tho.
You have to pamper all these non stick pans. They last a while and degrade. You toss it and get another. Sure every kitchen should have one or two for certain jobs but not as a mainstay for everyday cooking.
I've never had to baby a non stick pan like this. For the kind of work required for this pan, I'll get a good old heavy duty cast iron
You have to baby pretty much all cookware. Even stainless, you're not supposed to use high heat on. Cast iron you have to baby as well, in a different way. I pretty much baby all my cookware.
We had one for about 6 months and I wore out. Even when we "seasoned" it in the oven according to the directions. it only lasted less than a year. We used something to get baked on food out of it and it lost its non-stick feature.
Your reviews are very satisfying, keep up the good work.
I never knew you were supposed to "season" nonstick pans :o
I find it very odd to season a nonstick pan, you'd usually season cast iron, woks and others to make them essentially nonstick. If a pan is truely non stick you shouldnt have to season it.
mixwell1983 it's just habit these days
Stainless steel as well. These companies are exploiting ignorant people.
mixwell1983 that's what I was thinking. You season a cast iron pan to soak in the oil. I'm not sure a non stick pan would absorb any oil.
@@d.d3670 Please show me Copper non-stick sets mine where stolen and I can't cook bake anything anymore show me a good deal please!
@@madthumbs1564 I'd rather season my pans to maintain non-stickness than make PUFAs a core ingredient in my food
another thing to avoid with non-stick surfaces is having salt in the pan. Add your salt after it's on the plate. Salt is really abrasive and will make micro-fine scratches.
What I don't understand is how these advertisers get away with all these claims.
Don't we have laws here in the U.S. against FALSE advertisement?
Shouldn't they be held accountable for lies and bogus claims?
Garry Robinson: That's what i'd like to know!?
No company in the whole world would produce a product that would benefit you.
They only care about money.
@@jayah6227 i disagree
I agree...Everything always comes down to money $! (But honestly I'd like to try this pan 😁. (I don't think I'd put nuts and bolts in it though.) I'll let you all know if I try it 😊
If you run it over with a car and it breaks, doesn’t that give u a chance i court ? This is pure false advertising, and in my country you could file a complain.
Excellent review! I'm tired of my electric non-sticks not lasting six months, so I'm going to get one of these. They have them at Wal Mart. Also, I would not salt anything I'm cooking while it is in the pan. Salt is very abrasive. that's a beautiful grilled cheese, by the way.
I think if a reviewer does what the ad says you can do, and the pan fails instantly, the review is good and the pan is bad
True.
Fuck all these bullshit gimmick pans. I cook with three cast iron pans, an 8, 10 and 11.5 inch that my Grandmother used for years until she passed. Now I have and use them on a daily basis and they are awesome. I keep them seasoned with a little oil or butter and they are dependable and made to last for many years.
Anton Bouchette Don't ever spray cooking spray my one idiot brother used cooking spray on my one good cast iron pan that stuff is gummy and soap wont ever get it off I had to use metal scrubbing sponge on it to get that gummy cooking spray off of it and re-seasoned it..
You use oil. That is your non-stick.
If I have to baby the pan that much then it is not worth it. Limited cooking. Limited cleanup. From your review it is a special purpose pan that is really a waste of money.
Season a cast iron pan and you can put that one to shame.
I baby my cast iron. Scratch up your cast iron and I think you'll see the non stick isn't very good anymore. It's worth it to take care of ANY pan or piece of cookware. Be good to them and they will be good to you, simple as that.
So wouldn't that be false advertising? She uses a mixer in hers, and a fork I think. My husband swears by his big square pan, but he thinks you don't wash it, just wipe it out. Our fried potatoes slide right out.
Bought one of these pans specifically to cook potstickers (Asian dumplings) it worked ok for a few times but now the pan sticks like crazy. Miserable fail.
I cook potstickers in my 12" Red Copper pan all the time (for over a year now) and never have any problems with them sticking. With potstickers you need to let them brown on the bottom WITHOUT trying to move them until they are perfectly brown and crispy on the bottom. Avoid the temptation to slide them around in the pan while they are browning.
Don't use it. Very bad for your health long term with the chemicals
Stopped using all my red copper pans. Epic fail!!
@@blewyd not true.if that's the case so is everything else...being bad for your health.
@@RebelLyfeBoxing80 thanks for replying to a 2 year old comment and copper pans are known for having chemicals and not working in general. You do not know what you are talking about.
I got exactly the same pan. Had it for 1 year now and it still works like when I first got it. Best pan I’ve ever had.
I will stick with my cast Iron
Kelly Rightmire was that supposed to be a pun?
Mr. Wazzup
Probably not. Properly seasoned cast iron cookware (easy) will not only last forever, it’s tough as hell, will be reasonably nonstick while lasting virtually as long as you want them to. You can bake with them, fry with them, broil with them, and all your cooking is never limited to a temperature limit. Wash them with soap and water too. Oil seasoning polymerizes to the iron so soap won’t attack it. These reinventions will never outperform good ol’ cast iron.
shotgundrums ...
Odd, my GreatNan told me to NEVER use soap & water on a cast iron, but to clean it with simple salt. I inherited hers and I would never want to get rid of a decade of seasoning. :)
The Ultimate Cat Momma it doesnt wash away the season of what you think, it washes off the coating in the pan, and you should about once a year use soap and water on it to clean it and then season it again
Gregory Everson ..no offense to you Dear...but I'm gonna stick with what my GreatNan told me ;)
"If you run it over with your car, it's probably gonna chip." hahahahahahaha. That is great. Fun review. I also like the same thing, when we have something and use it several times before reviewing. Doing that now with my waffle maker and air fryer. I love both, but for sure, changes happen after more than one use. Anyway, great job. Happy 2018! - Ivy
Thanks and Happy New Year!
Thanks! ❄️
I'd say it's a pretty good pan if all it does is chip after running it over with your car!
I was hoping to see more variety of foods cooked in the pan's 21 day trial.
If a non stick pan can't cook an egg without it sticking it's already doomed. It's a great measuring stick.
Meh. My cast iron pans are exquisitely drained and very non stick. I use a light coat of some sort of fat and I can crank the range add high as I like, throw in a rib eye and let 'er rip. Anything stuck sponges right off.
Agreed. Cast iron and carbon steel is the way to go. Most of my cooking is done in either and they don't even have to be cleaned often if you don't mind that. If I can make a french omelette in all of them, or even a plain aluminum pan with the right technique, what more do I need in terms of nonstick?
Nonstick has its place however, like all kitchenware. Sometimes it's nice for ease of use with the conductivity of aluminum. Sticky milk-based sauces and drinks are nice in nonstick as well.
JerryInDFW same here, I've got 4 cast iron skillet, one being 16" X 3" and can fry a boot over a campfire and it would slide out. Meh!
I like cast iron skillets as well. What I find is that cast iron skillets are wonderful for meat, potatoes, etc. I find it hard to cook eggs in them though. I got a ceramic skillet from Wal-mart for around $25. I have taken good care of it. I have found that, like the gentleman in the video said, is has "degraded" slightly. For eggs I do have to use some cooking spray now. But mostly for the eggs. I have found that cooking eggs in a cast iron skillet is difficult as they tend to stick to the pan, especially scrambled eggs. Again, I do find that cast iron skillets are better for fry meat, like you said, as you can use them on a higher heat. That's especially good if someone has a thicker cut of meat.
A cast iron skillet would be better for camping, definately. Like you said, over a campfire or a grill.
Cast Iron's god for camping and cornbread, but when it comes to anything else, I'll stick to my (regular) 12" stainless. They're less maintenance than cast iron even, seeing as how I can use as much soap as I need, and if I'm lazy I can just chuck it in the dishwasher.
Works good for the first week don’t matter how much seasoning you do . Garbage
I just don't understand how you can season a non-stick pan if it's supposed to be non-stick? How will the oil stick to it? Makes absolutely no sense.
I'll stick with my teflon non-stick pans and margarine. But, thanks for the long-haul review. That took commitment!
Jill Springer Forrest: You may want to watch this video: ua-cam.com/video/0uATfA_WoTA/v-deo.html
All new pans have micro pitting or micro dimpling. Peaks and valleys you are unable to see. You need heated oil to obtain a flat, smooth surface.
To those that are saying he's not supposed to use oil to cook he said he was going to do the review differently and baby the pan to see how long it would last. To see what would happen. Many non-stick have failed the tests over the years. Way back in the past I've had he Teflon peel and flake. I love my cast iron and rarely use non-stick.
Reasons to hate cast iron: it's heavy, it heats up slow, it's horrible at heat distribution, ridiculous maintenance. Stainless can be seasoned also for the exact same food release performance. Aluminum (used as a core in clad pans) holds as much heat at a little over half the weight of CI.
mad thumbs you're completely cast iron ignorant. It's false information like you are spewing that makes new cookers shy away from the best tried and true cooking instruments on the planet. I can post no less that a thousand videos debunking your cast iron myths. The only one I agree is the weight. But even that is fixed with the new age cast iron pans. Google is your friend.
@@madthumbs1564 There are cast irons with ceramic plating that are non steak and clean easily. Then there are stainless steel with heavy alluminium bottom to retain and use heat effectively without having to worry about acid making aluminium pans bad. One thing though cast iron holds heat extremely well and distributes pretty evenly so idk what you mean that.
Just what I want, a pain in the ass pan.
Do not use dish soap,just a scrubber for non stick pans,I always use a paper towel first,then a special scrubber for delicate and non abrasive pad.
Even manufacturers admit that non-stick pans are only meant to last about a year. I think it's a good idea to have one NS pan but the remainder should be carbon steel or cast iron. You get restaurant quality results with either one and they last a lifetime.
Carbon steel is popular in Europe, but not the US. We have All-Clad here which are much better at heat distribution for better pancakes, eggs, french toast, (food that cooks stationary). Today there are other manufacturers of tri-clad pans. Stainless like carbon steel can be seasoned for the same food release properties. The aluminum holds the same amount of heat at a little over half the weight of cast iron.
hey . I just bought a triple clad commercial set for $1100. did I waist my money? I was tired of the black coating coming off and ruining my mashed potatoes. cast iron is to much $. anyway just asking you as you seem to have the skill set to answer my concern
hey . I just bought a triple clad commercial set for $1100. did I waist my money? I was tired of the black coating coming off and ruining my mashed potatoes. cast iron is to much $. anyway just asking you as you seem to have the skill set to answer my concern
Dump the potatoes out of the black-coated pan and mash them in something else, perhaps? I used to have to make whipped potatoes all the time because my friend saw it as a staple of his life. I boiled potatoes in an 8qt pot that happened to have a black non-stick coating. I used that pot because the lid has a strainer on it. I then dumped all the potatoes into the mixing bowl of a Kitchen Aid stand mixer. I stuck the whisk on it and let it rip until the potatoes were squirt-gun-smooth. No black flakes, except for the pepper.
How can you review a non-stick pan and use oil on it?
How about if we use engine oil on it?
Seems like you babied the pan more than most would, but then used concentrated dish soap to clean it, which is a strong solvent. You're washing out the seasoning of the coating.
Use only a drop of soap and 4-6 oz of hot water with the paper towel.
Soap is not a solvent
J W No, it is. It’s able to dissolve things. That’s how it cleans grease
I got one for Christmas. I seasoned it properly. Every thing sticks in it, even with butter. It does clean easy but every thing sticks. I'll stick with Anlon ..they are the best.
I think if you have to use oil is no different than other non-stick pans.. and they are probably less "high-maintenance' than this one here..
I've had this pan for a few months now and it is not high maintenance. I seasoned it just as this gentlemen did before I used it and haven't since then. The directions say you only need to season it a few times per year.
Donna S do you use only high heat at all? Or do you baby it every time just like he did? I’m a beginner at cooking so I can’t promise that I could baby it just like he did because this would be my first pan.
@@oscarwong4201 I treat this pan just like the other non-stick, Teflon pans. I seasoned it as directed on the label before use. I have sauteed vegetables in it, cooked eggs, and warmed leftovers. I've never used high heat, didn't have to. Mostly medium to low heat; also my pan is a 10". I still put a little butter, olive oil, or water in pan before cooking. I wash my pan with warm soapy water. It's not really babying the pan to me. I use it like any other pan, except for seasoning it a few times a year. It's easy, just put some vegetable oil all around to cover the pan then put it in the oven for the designated time. I believe the Red Copper pan is safer to cook in than Teflon-non stick pans. That's why I like it.
I prefer the Gotham steel, which is the original copper steel, and I works amazing no matter how high or how low you put it. But, that's just my opinion.
We recently bought a Gotham Steel pan. Do you have to season one? The instructions don't call for it one way or other.
you need to use it like a single male would:...that would be a true test
Max heat, quarter slab of butter, drop food in, burn the hell out of it while it's still raw inside, set off smoke alarm, toss food in garbage, order pizza. Dirty burnt pan sits on stove for a month or two, unused.
xIntoThePitx damn so accurate
Story of my life lmao!!
@@xIntoThePitx For me its ... Start the food, go into the living room and get sucked into what's playing on the television and then 20 minutes later jump up screaming of shitt I'm cooking!
Or clean it like a teenager doing chores would
Great review and I agree with most of it. The pan, unfortunately, is a total crock of B.S, and I should have have known better. I've owned this pan for five months, and it was great for the first 2 to 3. Then the performance just simply started to degrade, as indicated here. I did not, however, think it would degrade so quickly and I expected to get at least a good year or two out of it.. I've followed the directions, seasoned it religiously, and literally everything sticks to it now....the worst, incidentally, are eggs. They've been absolute hell to get out of the pan. The pan has also scratched, and I've truly only used plastic spatulas, further making the entire situation odd and disappointing. Why should I have known better? Because I've owned products promoted by Cathy Mitchell before-- all failed. Sweet old lady? Right. lol....if she promotes it, it's probably garbage and I doubt she would be caught dead using the products in her own home.
So stick with the classic 20 dollar tfal, it goes to medium and lasts a year or more without effort....
Thank you for the nice review!!! Got my ones from Costco Gotham steel copper! Got sticky after a month. Even with all the care and low heat
A Little tip for the copper pans (and all non-stick pans for that matter) is to season them with a tiny bit of oil before each use. Just a tablespoon or two, wipe entire surface with a paper towel to get a thin layer of oil, and you're all set! It'll keep it seasoned and non-stick for years to come. You should also season it with oil in the oven every so often, or as you see food starting to stick a bit more. You really do have to baby most non-stick pans, but you can't beat them for cooking eggs, pancakes, crepes, and anything else you don't want sticking to a pan!
Also, I'd be interested in an update with searing some steaks or chicken. Although a traditional skillet is better for this, I want to see how the copper pan can handle it.
I've been frying chicken lately, and it's still hanging in there. I'll be sure to include that in a follow-up. Good comment, Kat.
Yes, I agree!
We actually use all cast iron pans in this house, and our cast iron pans are now non-stick! This is because we always oil it after use.
They make "seasoning spray". You just spray it and put it away. If you wash it with soap, you HAVE to rub it with oil again. Dawn dish soap is used after oil spills because it takes away all the oil 😉
The thing is; you can season stainless, cast iron, and carbon steel, and all will perform the same as far as sticking goes.
Why can't they preseason it for us? Oh ya, so we ruin it and have to buy another! That's a true scam tactic. Yes, I seasoned mine, but as soon as you "accidentally" put it on high heat for a few minutes its ruined! Cheap as any other non stick pan.
Freakin' Reviews you can't "season" them. putting oil before using isn't "seasoning" as it isn't porous so it won't absorb like cast iron would. what you're doing is putting a coat of oil on to make it more non stick.
Cool pan but nothing will beat the taste of cast iron and the way you can cook on one.
I’ve use my pan virtually every day for the past year. I’ve never seasoned it and it’s still good as new. I 😍 Love 💕 it! Low to medium heat really helps. Also, always wash by hand.
I am a Lodge junkie but the Red Copper pan really works well when properly cared for. Its only downside is it is too damn slick sometimes, ground beef gets slung right out of it!
This guy is excellent. I just hope he realized there was an animal/creature lurking behind him at 6:09.
His golden retriever
We've had these pans for a year now. Sadly. We season them per instructions. They worked great for the first few months. And then the real work began. We've never used these pans over medium heat, never used commercial spray oil, never washed them in the dishwasher, never used metal on them. We HATE these pans. We've re-seasoned them in the oven more times than I care to count. They stick stick stick and are hard to get clean. So hard that they take 10 minutes worth of scrubbing and still they don't look clean. Miserable pans. I continue to love my stainless cookware from Williams and Sonoma. We have used these pans every day for cooking eggs etc. They did not hold up to our use. Their warranty is also meh. We just didn't bother with it, as you have to pay to mail it back and then pay $10 per pan to replace for new. Not worth it, in my opinion. Instead we have decided to good will these and have just bought a new Calphalon hard anodized non-stick pan, with a lid.
everything you did would work just as well with a cast iron skillet and you could use metal utensils and it would last literally hundreds of years.
Hah yeah that is true. But "As Seen on TV" marketers haven't found a way to cash in on cast iron... yet!
chukzombi ive never used a cast iron skillet. i see alot of people talking about it. is it that good?? from what ive seen it doesnt look easy to take care of and clean. am i wrong and just watching idiots using them or is there alot of care that must go into it.?
cast iron is all i use. its as easy to clean and maintain as what FR did in this video. you just need to keep the griddles oiled or buttered up and cook on a medium heat and at the end of the cook you only need to wipe out a few crumbs or just rinse it in the sink. no soap though. soap will ruin your surface seasoning.
chukzombi thank you for answering my question. maybe ill look into one to try out. i havent seen any member of my family use one so i just thought it was something a chef would use. i actually just had to throw out a pan cause all it did was scorch on the bottom and i had to let it soak for atleast a day. it didnt matter what i cooked or if i used butter/oil it was always awful. i found a really nice one to replace it but it was satisfying to throw the old one out.lol. off topic.. anyway thank you again. some people get condescending if you ask a question.
i dont mind answering. chefs do use them, they use vintage cast iron pans if they can get them, mine are from the 1920s and 30s, but i also have Lodge pans i bought brand new from walmart. the newer ones are heavier, but cook just as well. search on youtube for cast iron cooking and maintenance and you will get a good education on them and i bet if you dont mind their heavy weight you wont ever use anything else again. the food tastes better too.
I would not use a paper towel to clean that pan. Paper towels are abrasive. Instead, I would use dish cloth made out of either 100% cotton or a mix of that and man-made fibers along with dish soap. Either way, you are right. Non-stick cooking pans were never designed to last more than a few years at best. My favorite cookware will always be stainless steel. With light to moderate care, they should last you a lifetime.
I love the dedication
So many eggs 🍳
You gotta ask yourselves where is the disappearing, degrading, nonstick surface disappearing to? 🧐 OFCOURSE its going into your cooked food, then into your body. And it can’t be any good for you. Think about how 100 years ago hardly anybody had cancer. And hardly anybody had nonstick pans either. All cast iron skillets 100 years ago. And I think cast iron skillets are still the best today. Just cook your food right.
You've hit on an excellent method of reviewing something...over a period of time rather than out of the box. A comprehensive review was what I needed before buying. Thanks.
I bought 3, (gave one away) 3 years ago. My second one has finally crashed. I beat the hell out of the 1st one doing everything wrong, I was a little disappointed, but I had another in reserve...lol I started off okay still making rookie mistakes but it went a whole year, now it's toast. Looking for a replacement 11 inch, because I have a lid that will fit, I don't expect much for the 20 or 30 buck price point, but I'd like a better beater. Faberware claims to have 5 coats, let me know if you tried them or another viable option cheaper than Ironclad...lol
You must have had a better outcome than me. I tempered the skillet just like you said and the instruction stated. I used skillet once, wiped it with a paper towel and gently washed it. Then wiped it down with a light coat of oil. Next time I used it I noticed that the center the skillet was crowned, in other words, the oil all ran to the sides. I put two eggs in the skillet and they stuck, in fact, I had to through the eggs away. That was it, I gave it away, I might as well have taken my money and threw out the window.
Ouch, yes that is bad. It sounds like you did everything right, too. Did you use it with high heat? That can instantly kill these new nonstick surfaces.
Sky High I bought the red copper square skillet.. I seasoned it (following the instructions) and the first time I used it, it bowed up in the center. I made an omelette.
All the egg ran to the outside edges of the pan. Ever see an omelette with a hole?!
It was a waste of20 bucks.
I'd also recommend staying away from these cheaply made pans and get a decent tefal or better yet get an all clad non stick.
Or just a regular stainless steel / cast iron for long term use.
But non stick still has their use.
T-fal doesn't last that long. Got a set when I got married in 2001, it lasted all of 5 years. I specifically put that on my bridal registry bc i knew it was such good quality and thought it would last a long time. My husband and I were both in our 30s when we married so knew how to care for cookware. Hard to find decent stuff that doesn't break the bank.
@@donnalynn2 umm t-fal is not the one he meant.
What he meant were tefal pans. You can identify them with the big red dot in the middle, and i have been using those pans for 7 years and then i got a new set. Not because the pans were bad just...i kinda scratched them aloot. So ye they are good pans
Every time you use detergent, you wear your seasoning...
Cast iron gives me great fried foods, and an arm workout too. My forearms look like Popeye's after decades of using cast iron cookware.
Did you prepare stir-fried spinach? I love stir- fried spinach.
Yeah making steak you you need a good pan that can take high heat. A cast iron pan is perfect.
Right off the top - seasoning the pan. If I have to season a pan I'll go by the generations of tried and true cast iron. End of review.
I really like the Red Copper pans. Use all the time. Have had them for over 3 months and I cook everyday.
it also depends on it using gas or electric
Its one convenience is you need very little oil if any . However , A black cast iron skillet if properly cured holds heat better and is non stick as well . No babying needed . Thanks for your workin saving my money . This makes " I'll pass " #3 .
I don't get the point of not using high heat, if you cook something like fajitas you need high heat to saute. The pan loses a lot of heat when you put food in so you want to recover that heat to sear because if not you're essentially steaming your food. Overcrowding a pan is also not good if you want to get a sear on your food. This is just from a culinary standpoint.
mixwell1983 I use cast iron and then throw it in the oven to stay hot (fajita meat) and even cook tortillas in a flat cast iron cooker.
Try The Rock pan. Way better than this shit Red thing.
Olive oil on eggs...YUK. Butter my man, butter. Also that dish soap is hell on a pan. Treat it like the old cast iron pans, and I bet you they last for a very long time.
I was just thinking that , about cast iron. Even after seasoning with cast iron, you are still NOT supposed to ever use dish soap in it never ever. If you do, be prepared to re-season it at least twice to get it back where it should be.
Its yum
you can use soap on a cast iron pan, you just have to season the pan again
NOPE!!!! The "non stick" degrades because of the heat. You are right about butter though. I cook eggs on stainless steel pans. You need to heat the pan and put butter on it, let it smoke. Then let it cool down. THEN, after it has cooled, you wipe the excess butter off. Then, when you use it, you add butter to it so it melts, don't burn it this time, and then put the eggs in it. Fried eggs can slide around on stainless steel, just as they do at the Waffle House. You don't wash it after seasoning it, you just wipe it dry.
Butter is purely preferance. Olive oil and salt works just as fine and can be used to achieve different textures. Remember, not everyone can eat butter.
I have this pan, the oven bacon pan and the pig square pot. They all work great and I've had for a while now. I seasoned and only wipe out with a paper towel.
You can destroy a good anvil if you use it incorrectly!😃👍👍🇺🇸🇺🇸🇺🇸 take care of it and it will last you a long time! Great video Sir!👍
I have a Tfal 20 year old pan that still works like new‼️ I don't baby it all😱
💜💙💚💛🧡❤
Too much damn baby sitting. I'll stick with my cast iron....
And you don't think that having to take care of your cast iron pans is "babying" them?
@@mbdjr1248 Have you ever heard of seasoning a cast iron pan?
Been using these pans for over 3 years now and no problems i dont use metal in them and start with a coconut non stick spray just like i would any other pan and these have outlasted anything else ive used so theyre good, but theyre like your cars paint, dont throw mud and rocks at it and it will last.
I got these pans I had them for over a year I think and I don't use any oil or anything and I use a fork a metal spatula and everything in it they're incredible pans
You must have got good ones then because mine never worked and yes I properly seasoned the pan.
How do you clean it?
Great review. Still, you should have done the Oven test. Like to gratin something. And then continue with more test. That's because you would heat it, just like they say you can. Thank you for the pretty neat review and cooking :)
Nice review. Use common sense and take good care of it.
I love these pans, had mine for 4 years and it still works well, actually made a couple grilled cheese on one today
UH a paper towel is more abrasive than a sponge so I'd say a sponge for cleaning is fine. And your care technique is fine if your single and/or your the only one who cooks in your house. try keeping the pan well cared for when your whole family is using it.
exactly... my 3 year old paula dean teflon pans work better than my Ceramic non stick after a month and a half with kids in their early twenties cooking as well. Ceramics just aren't as durable.
Dan Kriston yes! Wtf?! It annoys the crap out of me, everyone ruins my pans! So I hide my good ones! lol
Paper towels become non-abrasive when wet. you may notice how it feels like a cloth when it's moist.
I bought one.. everything sticks to it. with or w/o oil
Too hot.
The fact that you used any oil at all totally negates the purpose of this video. Of course the eggs are going to slide out easily once you coat them with oil by picking them up and placing them on the oil droplets that are already in the pan. I mean...... Really?
I have one of these that I bought on sale and I love it. It has worked well from day one. Have had it for more than two months and use it all the time. It cleans up really well and nothing EVER sticks.
Total crap. Cast Iron all the way.
Fuck that, I'm sticking to my copper-clad stainless.
I bought a bunch of pans like this. Worked great for three, or four months. After that they stuck like glue. Threw them all away. Pulled out the old cast iron. Re seasoned them. That's all I use now. Properly seasoned cast iron works just as good, but also keeps on working.
I never wash mine like that unless I've done something saucy in them. They stay seasoned that way.
I love my copper pan. Had it for 6 months now and it still works like the day I got, and I use metal fork and spoon.
Da fuq u do.
TROLL
You are not real
I bought a Tfal 12 " skillet and love it. I also have a small one too. I'll continue to take care of them and see how long they last.
Why would you season a nonstick pan?
Mike F makes the non stick coating last longer and work better
I understand you are suppose to season a cast iron pan also.
I bought the pan and use it for less than a month and then it started sticking like crazy
if they degrade over time then you are eating it. DO NOT EAT UNKNOWN CHEMICALS. but if you do add some paint chips for flavor.
Jeff Brasfield You understand that by that logic, you shouldnt use any pans ever, because they use chemicals to produce those as well.
And its not unknown, because you can physically look at what it is online. Its safe. Don't spread missinformation.
Tinfoil hat much?
iron pans are the best. or glass.
I know what chemicals they use to produce pans... Stainless steel and cast iron use ... Iron, carbon, maybe a little animal or vegetable protein. Non-stick use Teflon, a toxic synthetic fluoropolymer of tetrafluoroethylene. Guess which one I'd rather use.
Everything is a chemical, literally.
Thanks! you prove what I assumed to be the case..
a note...
Paper is made of WOOD! it is not necessarily the best material - paper towel, that is - to treat a surface gently!
Depending on the sponge - some are made of CELLULOSE, another WOOD PRODUCT - they may be better than the paper..
BEST
Not supposed to use any oils
yes you can, its said butter or oil not required
Ummm NO your Not suppose to have to use oil or butter to cook, thus the expression NON STICK! Of course butter or oil makes food come out easier. I have one of those pans and definitely give 👎to it.
Works well with a small amount of oil. Then just wipe it off.
It's "you won’t need to cook with extra oil, butter, or fat", not DON'T use it.
SaNdra Taylor K
If I ate eggs every day for 2 weeks I would have major gas. This could be a plus or minus if you think farting is funny or not.
I think I have ruined my love of eggs with all of these egg-based reviews.
I found heavy stickage with the red copper pan and I used it for a couple of months off and on. there's a green pan out there that did not cause things to stick and I still use it to this day. My Gordon Ramsay set of pots and pans do not scratch with metal utensils. I was also a chef so I feel competent to speak on these matters. thank you
Mine stuck also so eventually threw it away. I was so disappointed bc it worked ... at first.
I just found my new review man! Good stuff bro. A honest serious extensive knowledgeable review.
We use a few of these pans at work putting them through absolute shit conditions. With high heats and roughly used 8-10 times a night, they still hold up with no problem. Straight from the gas ranges to sinks and back. It’s been a while now and they still work flawlessly.
The soap is bad for the pan. And I’m pretty sure paper towel is more abrasive than sponge. Also olive oil has a low smoke point so will get sticky at higher heats.
I concur. Buy expensive eyeglasses and they will provide a soft cloth and say to never to use paperm not even soft tissue. Reme,ber paper products are from wood fiber; thing of how splinters feel?
I have been using these for a couple years. I use them constantly, everyday. They are fairly cheap and I dont expect them to last forever. I have been very pleased and Im not really all that careful with them. I dont mind going and buying new ones. I treat them rough and they hold up great
Excellent review !! and out of all the other videos I watched ,you may be the only one who could cook !! lol
I have this same one and after 3 months the pan started to warp, this is because it's so thin but in all it's a good non stick pan. Just make sure that you don't have the stove up too high or it will eventually warp over time.
I thought you were going to do the melting cheese test like the ads.
Thank you sir for this video. I literally picked this pan from a Marshall’s and for all I know I thought I bought a regular pan. In the oven now seasoning it as I type this, ! Subscribed as well 😆
This guy is the Billy Mays of Reviews, an actual god among worlds.
I agree with you about the advertising..."you can even run over this pan with a TRACTOR and it STILL keeps its non-stick surface!!!" Yeah.
A few things your review missed: Firstly, why do the sides bow outwards? Surely they should be straight to prevent small vegetables and things spraying all over your kitchen when you toss things in it? Secondly, possibly more importantly, what is that second handle across from the main one and why is it there? I notice you don't use it at all in any of your videos. Doesn't it get in the way and unbalance the whole pan while the user is trying to (for example) toss things in the pan? And under normal cooking circumstances, wouldn't it always be too hot to use for any purpose? is it anything of an advantage in cooking if you have to grab a glove to use it?
I absolutely hate mine. Cast iron never fails. I'll stick to my old ways on that note
I love mine, but love my cast iron in a more complete way!
I never knew you had to season a non-stick fry pan, and I've had a number of em over the yrs. The last set I bought we're from Emeril Lagasse. His two, 12in/10in, non-stick pans. Looked at the papers and nothing was said about seasoning them. Also bought a 11in w/textered bottom Crofton white ceramic induction fry pan, of which is my egg pan. And it came from Aldi's of all places. They do sell sell some good stuff at decent prices that work great. Now my ceramic pan does any type eggs, especially without butter. Was one of the first things I wanted to test on the pan. No oven use, which I only use my cast iron in. But made in Italy and not China, surprisingly.
If you seasoned it, and cleaned with soap, you're removing the seasoning with soap.
Not that I care, the pan looks cheap in every way, I doubt it will be good uses in any way
The problem I have with my Red Copper Pan is the bottom of the pan is actually convex. This causes the pan to not sit level on my glass-top stove, so it's a chore to get things to cook evenly in it. Also, after a couple of years of use, the coating is finally wearing off in places.
Dear God, you can cook on a rock if you grease it up first...
After you lube the suspension system of your car?
Ready to but a new set and thinking about red copper, granite rock and blue diamond.
ANY RECOMMENDATIONS ?Would have loved to see if you can sear a steak in it and how well it held up, or didn't.
Even a small amount of soap can degrade the seasoning. Wonder if you either clean them like cast iron if they would hold up under higher heat. You didn't seem really sure it wouldn't hold up under higher heat, especially if you occasionally re season it. Supposedly induction compatible which uses high heat for short periods of time and also oven safe to 500'.