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Your efforts save me aggravation and money - thank you!

Good steel pots and pans only or cast w/o any non stick surfaces!

It boggles my mind that people fail to see the stupidity of the Our Place pans. I don't buy or use nonstick cookware. I can't justify the price even if $20. I never have issues cooking eggs in stainless steel, cast iron or carbon steel. I usually use carbon steel for eggs and crepes. Serious Eats doesn't like Merten and Storck or BK for that matter. They claim that both carbon steel pans are too nonstick. That just sound way too weird to me! Its as if they had to go out of their way to find a reason not to like it. I own Merten and Storck carbon steel pans and love them. They cost between $22-30 depending on the size.

GreenPan has so many different models of non stick pans, would be nice to get a video on which ones are the best

So, getting the temperature correct is one thing. But how does one maintain that correct temperature while the food continues to cook? I don't understand how Maillard browning and not touching the food would help sustain proper temperatures.

How get the all clad pans in Bangladesh pls tell me

Ceramic pans? Not much out there about them but have had my eyes on the Techef CeraTerra ones

My Staub is enameled inside the handles just fine! And yes, the lid is excellent for redistributing liquid back in to your stew, or onto your chicken. Also yes, it's heavy, but it distributes heat wonderfully as a result. Much more desirable when cooking long and low on the stovetop.

Oh of course I'll believe any evidence produced by the producers whoever they are , as for government departments telling what is good or not even my own ...... well I'll leave that for you to answer ! 🙂

Thanks Sir

How could you have left out the Kramer by Zwilling? I have the carbon steel version and it's by far the best knife I've ever owned.

your pans may look better, but your food won't. got it!

I have a Le Creuset and a Staub and find myself always reaching for the Staub.

What about ptfe, lead, cadmium, pfoa, and pfos? Does this brand use ptfe non stick?

No Bob Kramer???

I don’t trust any non-stick coating so those pans are always a no-go for me.

So ur saying washing not hard enough and washing too hard is not good?……

Shame on you for your clickbait heading is very deceiving... which you didn't need to. It's should be called over priced products... which is more accurate, and still sensationalistic.

Prove it. Auri Katarina gets it completely off

Twelve years ago I bought Marcus Samuelson stainless cookware by Regal, made in Wisconsin. Evidently it didn't sell well, but I found the quality outstanding. I purchased two 12 piece sets, two strainers and four larger pots for a grand total of $600. They're still like new despite all the use we get out of them.

I bought Allclad pans at TJ Max, the most expensive was $35.00 for a 12 inch.

ok

It's pronounced "St"-"ow!"-"b". ;-)

The first mistake is that YOU need to learn how to spell.

I have a lot of cast iron , it’s hard to say which is better,.. like a screwdriver or a wrench? Both tools needed for different things, so what’s better? See? ..I like the stargazer as an all around great skillet..field is light, great skillets..nothing wrong with Lodge, a great workhorse..can’t really say which is better..use the right tool for the right job. Stargazer is a multitasker. If I were to buy 1 only, ide get either Butterpat, or stargazer. If you need light, lodge blacklock, or field

I was just going to ask for a review of smithey.. thank for this clip review 👍🏻

I think the heritage steel, is the best bang for your buck, as they are 5 ply. Unlike many of the others listed. And the even offer a nano titanium if that’s your thing, and can’t beat the price for what you get!!

White vinegar is so useful! I leave ot overnight in my SS kettle to descale it.

out of the 3 higher end cast iron companies you mentioned, which one has been your favorite/ go-to?

In other words You don't answer your own question ⁉️

Honestly, my best stainless steel cookware has come from Homegoods, TJ Maxx, and Marshalls. They always have something cheap, stainless, and of good quality, at a huge discount because they sell odd lots and remainder type stuff. I don't even buy by brand, just look for something that has a heavy bottom and a good fitting lid, and almost any heavy stainless pan is going to do the job.

There's an All-Clad in the picture but I didn't see one in the video

Thank you for your information I fees much better now. I have been frustrated about my ceramic fry fan, it is started sticks on too soon.

Can you do a video of the advantages of copper core clad vs copper exterior 3 ply or 5 ply etc

fluorine salesman

Have you evaluated Forged in fire cookware?

Love my Staub. It's fabulous and I have no regrets buying it.

We want to buy a kitchen aid mixer but they are huge. I didn't know this existed. I'm going to watch for them.

The difference between D3 and D3 Everyday doesn't make any sense. I'm pretty sure those are the same pans with different handles.

the two best brands I have are Mauviel and Silga. For some reason, you missed Silga...

I can’t think what’s worse between an American and a Belg

nothing that has glass lids and non-metal handles is worth buying

nice egg flip. 9\10

Click bait! Just say NONSTICK PANS for God's sake!!!

Sadly, even professional cooks, continue using oil to cook with. Oil destroys any pan even quality pans. _I would love to see this repeated with pans where they've only used butter to cook with_ but that would be expensive.

Sadly, even professional cooks, continue using oil to cook with. Oil destroys any pan even quality pans. _I would love to see this repeated with pans where they've only used butter to cook with_ but that would be expensive.

I thought "non-stick" coatings were carcinogenic.

I use cast iron for a lot of my skillets and a lot cheaper. Once they are well seasoned I can cook eggs, burgers etc and they don't stick. I just don't put tomatoes or anything acidic in it.

100 on Caraway.. About to trash my set!

Whoa, where's the carbon steel recommendation?!