Hestan NanoBond review: the best skillets we've tested (so far...)
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- Опубліковано 5 чер 2024
- We spent the last two months subbing in the Hestan NanoBond 8.5" and 11" skillets for our previous favorite frying pan and we were genuinely blown away by both the performance and the price tag.
Luckily, we think these pans are going to be widely available at a much lower price point in a couple years, because these are genuinely the best stainless frying pans we've used - and those of you who've been around a while know just how much we love stainless steel cookware for its versatility and resilience. If you were looking for an example of a 10/10 for us... this is it.
Where to buy:
Hestan NanoBond Skillet: cultflav.com/products/hestan-... - Розваги
Just got the 10 piece Nanobond for $1201 yesterday. Amazon randomly had it at 33% off for part of the day. No clue why. Was $1480 on Hestan website. Couldn’t pass it up. Pans are beautiful! Love the 1000+ degree rating and they heat up so quick. Will last for life.
I bought a full set of these at Williams Sonoma and they are without doubt the best cookware I have ever used, I have had them for about 5 years now, and they still look brand new. They cook brilliant look great, super easy to clean
+1 complete set ordered through link. Been waiting for an announcement like this.
Excellent review!
I was curious after seeing the Tyler Florence ad MANY times on UA-cam. But I looked these pans in person at Williams-Sonoma last week and I'm obsessed. Which means I know I'm getting them. The 8.5 and 11" bundle almost feels like a steal, which is a ridiculous statement to make about paying $400 for 2 pans, but considering the 11" price point, it's a considerable savings over buying them separately.
I think watching this review sealed the deal for me. Thanks!!
Saving up for this. Thanks for the review.
love my 12.5 nanobond skillet, but id say a 9 for design on it because truthfully a helper handle or larger main handle wouldve been nice on the large skillet. Putting the skillet in the oven is when this comes into my mind the most.
Very cool, I wouldn't have guessed the titanium treatment does this much to make stainless less sticky. I'd like to see your tahdig test on tinned copper though 😉 Or provide your tahdig protocol and I'll perform the test in realtime/no cuts. I guess I can't link here, but if you check the shorts on my channel I posted lazy crispy rice on tin about a week ago, if you're curious.
Patten is up now so that’s fun!
Okay well I want one of these now!
Got the 11 inch skillet and 3.5qt saute pan, been waiting for Black Friday to get them since this review dropped, so excited
I've had the 11" for a few weeks because of this review. I'm really having trouble with sticking compared to cast iron. Eggs especially (even fried egg) and the crust of a pan pizza stuck. But I see you didn't have as much of a problem, so I'll work on my technique. On the other hand, this pan is ridiculously easy to clean. A quick soak and everything comes right off, even egg.
Look up stainless steel bead test and try to get to that point - even though you preheat it like a cast iron skillet, you need to get to a certain temperature sweet point that's specific to your stove
This is a historic rating tbh, I don’t have the bank account to rush and grab one for myself, but eventually 😤 (also, once again, impeccable editing 🫡)!
Are they prone to warping on electric cook tops? My carbon steel pan is barely usable now due to the high heat warping it
I was curious about their dutch oven. Would it preform as well as enemaled one? Heat retention?
Any chance you two are working on a cast iron pan writeup?
FWIW, these pans are showing up on pre-Black Friday sales. The prices are kinda competitive. That's why I'm watching this video
Do you get commission from the links in the description? Sorry if you already mentioned it, I just want to make sure
We do get affiliate, yes.
How is the heat retention, as it’s only a tri-ply? I know you said it heats evenly, but I’m wondering how well it holds that heat, too.
The two are essentially inverse properties, so probably slightly less than other fully-clad pans. I'd say it's not particularly a noticeable difference in practice though.
Any chance for a video on Nano bond vs pro bond?
The NanoBond is basically applied on top of the ProBond (or at least a very similar pan construction) so I'm not sure how useful that would be. The difference is that titanium nitride coating.
Do you think the nanobond technology would benefit pots and saucepans?
Yes, especially when it comes to long term wear issues like salt pitting. I think the stick resistance would be less impactful though.
Yes, absolutely. I have the newest larger saucepan. Lovely rounded corners and no rivets make a spatula job great. Plus the slick surface -
Does the handle on the pan get hot? I’ve had a fancy pan that had a solid handle mounted like that as oppose to the fork style mount and the heat used to transfer to the handle to the point where I couldn’t grab it bare handed.
How does this perform in that regard?
The handle is cast stainless so it's got relatively low thermal conductivity, but ultimately it depends on how you're heating it. I haven't had that problem, personally, but if your burner is too big for your pan or you're heating it for a very long time or something it's just going to happen. (I'd love a heat spreader like you're describing as well, though.)
Got the set of 2 skillets for $320. The set is gone but Hestan is running 20% off right now
set is also 20% off at W&S too
hey boss, are these safe to use? I have read about nano bonding not being safe since it can leech heavy metals into food
Heavy metals aren't bad for you across the board and there are different definitions that define them differently. Iron, for example, is a heavy metal by some definitions and an essential nutrient. Titanium nitride (among the other ceramics in NanoBond) is highly chemically and thermally stable thus not prone to reaction and/or leaching.
The main "bad metals" in these pans are actually common to stainless steel formulations broadly (chromium/nickel) and require very specific and unlikely conditions to leach as well. Curious where you heard that?
I guess only question I have is the chemistry of rainbow stain? If it makes rainbow stains then scrubbing it with bar keepers friend removing the nano coating?
Rainbow stain is just chromium oxide from the reaction between chromium in the finish and the air when heated. It's not going to cause issues if you scrub it off though, no.
Thanks for the quick reply. I’ve been researching this question. I guess my thought process was the nano layer would prevent chromium and oxygen interacting. If you’re saying that after using an abrasive like barkeepers friend or wool pad there’s no scratches in the pan then maybe the chromium is being pulled Through the nano layer when it’s hot and reacting with the oxygen.
I really don’t know if the removing the heat tint affect is from abrasive action or some sort of acidic action with barkeepers friend or vinegar.
I guess it would be cool to know if just straight steel wool removed the heat tint effect and left the pan still looking scratch free meaning that the nano layer held up and did not get removed from abrasive action either.
@BigBamboosh a little simpler than that - there's chromium in the NanoBond layer too! Most of it is bound to nitrogen already, but some is apparently able to oxidize still. Idk if it's chemical or abrasive action that's removing it though. Could totally be the oxalic acid in the BKF rather than the polish.
@@cultflav interesting appreciate the info!
just got a 5 piece set for $300 on FB marketplace 💯
400€ for the medium size one is steep 😭 but i still want one
Perfect rating gives off sponsored advertising vibes. At the very least the 10 on price is inconsistent with the patent back-story. That part I found central as it's new tech in the kitchen I didn't know about. Would have appreciated a little more info here. Sure it's hard, but what about delamination because of the frequent heating and cooling in cookware?
I understand the cynicism around creators giving positive reviews, but fwiw we've never taken a penny from brands for content and we even bought these units ourselves.
As stated, I think it's a good deal for now bc it's such a big leap, it'll last a long time, and it'll take a couple years for other manufacturers to come to market at lower cost (the coating process itself is extremely expensive even at scale).
The particles aren't really laminated in the traditional sense. The layers of the pan themselves don't typically delaminate in tri-ply, but Hestan also wraps the edges where it tends to start in those rare cases, so even less likely.
@@cultflav I wasn't so much talking about the aluminum-steel sandwich, which has overcome delamination issues. I was more asking about the new coating. As I said, I didn't know about this tech and it would have been interesting to have more info.
I read that these have cobalt and nickel though... any idea if this has changed?
The vast majority of stainless steel contains nickel, but they don't contain any cobalt (it literally wouldn't factor into the coating process at all so not sure where that idea would've come from).
@@cultflav if you search lead safe mama hestan. You will see where she tested the nanobond pan, and found chromium and cobalt.
@@cultflav are you removing my comments? I'm trying to share the results...
Didn't remove anything. Link removal may be a UA-cam anti-spam thing...
Chromium is typical of all stainless steel (it's literally the defining feature). Cobalt in those amounts may be a component of the steel also. Uncommon in a pan, but much more common in knife steels.
damn, you love these pans.......... I want to love them too but my wallet tells me to shut up
Maybe when the patent ends we'll see some good copies :)
Nice vid. What happen to ur tiktok?
I don't understand the question? It's still there!
@@cultflav weird. I cant find ur user & when i go tru link it say u guys dont have videos anymore. Mby its bug
So I'm 57 and frugal as hell... I grew up in house of 6 kids 2 adults and had to share dishes duty for a full week rotation from age 13 till I moved out...I have a full compliment of cookware including Viking 3ply Stainless steel and I can't see paying twice what I did to get ever so slightly improved performance or build quality....Honestly when cooking food the 1st rule is Paying Attention to Task At Hand IE the Temperature of the Pan/Pot...in our home my mom said If You Burn It You Eat It... only ate burned food Once....3rd was Hand Wash Pots/Pans & Knives... NEVER PUT IN DISHWASHER EVER
I'm all about stainless steel, (no non-stick for me) AND plant based oil free, so I'm always watching for a great SS pan. I'll be watching for what happens when the patent expires. Oh, did I mention I'm also a frugal shopper!
It's wild to pay nearly twice the price of the generally considered best SS pans, to get a tacky looking pan with a gimmicky coating and "rivetless but not really" design. I don't doubt the performance is good, it has to be at that price point. But it's just way too expensive for what you're actually getting.
I guess I'm not surprised considering people pay premium price for shit like Hexclad pans, but still. This is on par with buying Mauviel because it looks good with that french aesthetic.
I don't really have any motivation to convince you (and I agree on the tackiness tbh), but I wouldn't consider the coating to be gimmicky. Not only does it reduce a couple of the biggest outlying issues with stainless (pitting, ease of cleaning), it also bypasses the biggest issues with traditional chemical coatings via its simplicity and heat tolerance. Because of the performance improvements, I'd say it's more like buying Mauviel for the thick copper layer *despite* the tacky French aesthetic.
@@cultflav I can't agree with ease of cleaning, when any stainless steel cleans in a few seconds. Pitting, sure - aesthetics. Actual cooking performance isn't better, but of course for some people a more "flawless" looking pan will get more use so in that regard it's good! Buying thick copper on the contrary is for performance.
I'd probably pick one up for a heavily discounted price (let's say 50% puts it at a more reasonable level). Would love to see a long term review too - there's a lack of videos covering these pans! ⭐
@@HoovaHeeI am searching for videos of these pans as you would expect people to have been using them for years now, but nothing. Sounds like this is a seriously pushy ad for Hestan.