I read such mixed reviews on this pan... its a pricey pan. I'm willing to pay for quality, however on amazon there are pleny of reviews saying it sticks like heck... i can buy a "non-stick" pan at walmart for 20$ Why should i spend 400$ plus on something that takes me more time to clean up? Is your review still 10/10 a year later?

I don't really care about red dye #3 specifically, but it's wild that something can be banned because 40 years ago some dude fed 2000x the normal dose to rats every day their entire lives and they got cancer. I'd guess most of the stuff we eat could be banned with that metric.

Poor Dyllyyn

Yo big side note, but great work with Figma… my classmates and I all religiously use it 😅😂

The idea of lab grown meat is really cool to me, who grew up reading science fiction books. Same with GMO, that kind of thing just seems so neat! I dunno.

Thank you for having me 🫡 I’m sorry to that girls boyfriend

Some guy named Dyyylan: "oh man! I can't wait to watch the latest episode of my favorite pod!" 1 hour later: 😓

I generally write off anyone scaremongering about things causing "inflammation" or talking vaguely about "toxins". It's usually an indicator of someone who wants to sell you something or has been sold something and wants to justify it to themselves.

Getting 52m in for a MBMBAM reference was worth it. You got me Bryn, I'll join the cult

I love hydroxide! Such a great voice for food science educational material. Excited for this!

I own the rosewood victorinox and it's a good knife to work with.

I've gotten my hands on a Kramer 2.0 after seeing your review and hunting one in person. Phenomenal in hand, weighty in the best way, and incredibly sharp.

Been loving your content, & was glad to directly support you guys through the subscription when you launched. Question, do you plan to add an easy way to access the community tab on your website? I can't seem to find how to access it in the menu, and typing the url out adds a barrier to going there regularly. It could still be in development, but thought I'd mention it. Keep up the great work!

How does it compare to In Bibi's Kitchen, now that you've tried it?

I just purchased a 12.5 inch nano bond skillet off of eBay-$50 cheaper than Hestan’s website but still freakishly expensive. And I don’t have a lot money. I bought it to replace a nonstick pan I use a lot which is wearing out. I’m hoping it will help me enjoy cooking more. I’m really just starting to learn, after a lifetime.

Thanks for the cabbage ideas! The bean footage was hilarious and awesome. I really like the vibes between you all.

This was amazing to watch! Do you guys recommend getting separate cutting boards for meat and vegetables? I’m trying to see if it makes sense to get both a plastic and wood cutting board and to use them for separate purposes. Thoughts?

In the middle of binging your cookbook reviews had to pause and say absolutely love. Appreciate all the effort you put into making a well rounded review.

Genuinely my first reaction as a Brit to the baked bean milk was one of wonder and excitement. Do I have to make this?

Watching this and making the Mozzarella Fitzgerald today! Love y'alls content sm

I've always been incredibly impressed by how balanced and considered your reviews are. Being a certified hater in general, I've only ever considered you two to be either slightly too generous or perfectly neutral, though consciously subjective. Something I don't think the Peinao authors considered is that your point system is curated for YOUR audience. The accessibility score in particular is more nuanced than it might seem at first glance. Like you said, some people don't know how to receive criticism. Likely, their perspective is clouded by nostalgia.

I loved how intense the reviews and research and being wrong the right way portion was 🤩 Also, gonna fish out some chickpeas out of my pantry for some bean milk 🤣

Yeah, I like to keep that block button on a simmer just in case it needs to be served at a moments notice.

Squealed when you mentioned Anti-chef! I got my fiance to watch it with me and now we watch him all the time. Definitely refreshing to see someone being lost in the kitchen/learning to cook. Love seeing the progress with his channel and esp yours! (I got my fiance to watch you guys to, so looking forward for more so we can watch them together)

not sure how to submit feedback through your website but the middle line on your sign up page after you have given your email has a weird design. The black "click the link to sign in)" text has all the i's looking like l's so the text looks like "cllck the llnk to slgn ln" not sure what is causing this, the text doesn't seem to be misspelled in the source. Recreated in both firefox and chromium. The other text on the page has no problem with dotted lowercase i's.

Thank you for the in-depth explanation and reviews. How did you come across the ThermoMaven? That brand doesn't seem to be nearly as well-known as Thermoworks, Thermopro, Oxo GoodGrips, or lavaTools.

Where’s Bryn’s sweatshirt from?

Oh no I did not know the K word for makrut lime was a racial slur

genuinely i think all of your reviews have been incredibly thorough and even when the cookbook or tool is disappointing you always give details of exactly what went wrong. and anyone worth their salt can look at a very detailed review (like yours) and then make improvements from there. and as a long time follower, i’ve repeatedly heard you guys say that the best tools and recipes for home cooks are what works for them, and to keep that in mind when watching these reviews. none of your reviews have been mean or unfounded and we love your content!!

Thanks again for this beanxperience, I stand by my ultimate top milk decision 🧘‍♀️

These podcasts have been such an amazing way to start my Sundays. I just subscribed over on Cult Flav so you guys can keep this going for as long as you can.

It was so much fun being on the show! Bring us back on anytime and I’ll bring the snark

I love my Titanium Pan ❤❤

Love the Q&A format and the bean milk tasting segment with radicchio salad brought me so much joy :)

Caramelize cabbage the same way you do onions, takes tons of cabbage and concentrates waaay down into something which works as a powerful savory topping or stuffing.

I appreciate the talk about CFR21, it’s a resource we use all the time as a microbiologist involved in drug safety testing. I think interviewing a food scientist would be a great segment!

Your videos are amazing, the reviews are so honest and helpful, I enjoy it to the fullest, keep up the great work !

The way Brynn said "It's Bush's baked bean milk" like a proud dad has absolutely thrown me on a Sunday morning

Hazelnut is a "true nut", not a legume.

Hi! Just joined the supporters community but I'm still a bit confused about the navigation structure of the website (or slight lack thereof). Can I see anywhere that I'm part of it? I did the transaction while logged in so that should be somewhat connected to the account right? Not an issue btw, just an innocent question 😊

Was so happy to throw in some cash to support y’all! I love the work you’re doing and am excited to see what’s to come! The review talk was super interesting. Seems like a somewhat unavoidable result that some listeners, and creators, are going to interpret your actions in a malicious way. Was good to hear about the thought process for what I’ve found to be your very reasonable, helpful reviews.

I got a Global knife when I was a teenager and still use the same knife (though not as much) nearly 35 years later. I have bigger hands but I really like the balance and the shape of the blade. I grew up in a house with german knives that just never felt right.

I love to cook but decided to try Our Place Alway’s pan not once but twice (the first and second renditions), the mini cast iron and pot. I KNEW going in the bad reviews but really hoped it’d be different in my care, delusional I know. It’s the worst pan we’ve ever used. I hated it, my partner hated it and he let me know EVERY time he used it lmao. our apt flooded recently and we finally tossed it with no regrets. The pot is fine but with so much on the market, you can def find something that actually works AND is beautiful. So I’d agree and say beware and buy something else!

thank you for this thorough review! I think I'll stick to watch him cook! but really like the design of this book/cover

Been loving binging your cookbook reviews, would you guys ever consider reviewing Dessert person?

Love a book dedicated to soups and all the soups are "sweet and watery"

I think you will get treated better by the algorithm/search if you put "silicone" somewhere in your title. Took me way too long to re find this video and I was specifically looking for you two.

constantly astonished that you guys aren't the biggest cooking channel on youtube. love the longer form videos, and referring back to these frequently now while i'm cookbook shopping

thank you. I had this one in cart and then thought of checking reviews as I was somewhat skeptical. I found yours on Reddit and cancel the plan to buy it.

Always here for a Hoobastank reference 🙌