For years my primary kitchen equipment was a 10 in cast iron skillet, 3qt sauce pan and large stainless steel braiser in case I needed to roast something. That was all I needed to cook for 1 person.

Most folks could get away with just 3: 3 quart saute pan, 8 quart stock pot or dutch oven and a 12" cast iron or carbon steel skillet. Add in a 2 quart suace pan and a 4 quart suace pan and maybe a 20 quart stock pan and you have 99% of cooking covered. I'm a big fan of cast iron griddles.

Pretty mad I bought one in 2023 under the impression it did NOT have Teflon. I smell a lawsuit ....

I'd also like to know what they will do about exisitng customers. I have a 7 piece set that I will not use because of the PTFEs.

Have you tried titanium always pan pro? It has no coating but more nonstick than stainless steel or cast iron

Horrible experience with Monument. The design with the glass is unsafe and represented a problem after three uses. Their customer support was horrible. After navigating the support organization to no avail, I contacted the COO of Monument Grill to express my deep dissatisfaction with the handling of a serious issue I’ve experienced with one of your products. I purchased the Mesa Stainless Steel 5-Burner Infrared Liquid Propane Gas Grill with 1 Side Burner (Model M405BZ) from Lowe’s on November 17, 2024, for $399.00. Unfortunately, the grill has proven to be defective and potentially hazardous.Adding to my frustration, your representative suggested that the issue was caused by a grease fire. This explanation is not only incorrect but also dismissive. To clarify, I cooked two steaks and some vegetables prior to the incident-there was no grease fire. After using the grill only three times, the glass shattered, and the main lid imploded at the handle during the third use. Thankfully, no one was injured, but this incident raises significant safety concerns about the product's quality and durability. I will be posting video and pictures but wanted to save a few of you from making the mistake I did. Go buy a Weber - much better company and product.

Horrible experience with Monument. The design with the glass is unsafe and represented a problem after three uses. Their customer support was horrible. After navigating the support organization to no avail, I contacted the COO of Monument Grill to express my deep dissatisfaction with the handling of a serious issue I’ve experienced with one of your products. I purchased the Mesa Stainless Steel 5-Burner Infrared Liquid Propane Gas Grill with 1 Side Burner (Model M405BZ) from Lowe’s on November 17, 2024, for $399.00. Unfortunately, the grill has proven to be defective and potentially hazardous.Adding to my frustration, your representative suggested that the issue was caused by a grease fire. This explanation is not only incorrect but also dismissive. To clarify, I cooked two steaks and some vegetables prior to the incident-there was no grease fire. After using the grill only three times, the glass shattered, and the main lid imploded at the handle during the third use. Thankfully, no one was injured, but this incident raises significant safety concerns about the product's quality and durability. I will be posting video and pictures but wanted to save a few of you from making the mistake I did. Go buy a Weber - much better company and product.

Incredible and I'm looking forward to purchasing it

A little while after you put out your initial video, I had a buddy of mine watch it, because he just bought a bunch of Hexclad. He was skeptical about the video, but couldn't give me a good reason why. I need to ask him how well he like them now. Kudos for bringing the new "under the radar" changes Hexclad made. Thanks for everything you do, Chris!

In all honesty, if I were to start over, I would probably end up with everything I have again... and for no good reason. LOL I have a pretty extensive collection of stainless steel and cast iron, and it's definitely too far over the top to a point that my wife tries to get me to part with some pieces. Maybe I'll make hoarders cookware edition? I am very interested in how well that smoking pot works, so looking forward to a video on that. Great job on this one, brother!

I use a similar system by a company called CASO, also a German brand. What I do to save some money on the containers: I use one of the larger ones that fits jars in it (twist of jars jam comes in or even mason jars) and vacuum the jars in there. Works a charm. We buy spices in bulk and I mix a lot of my BBQ rubs myself, seal it in a jar and it lasts forever. And doing it that way rather than using the big vac sealer we also have: I can vacuum liquids without the kitchen needing a deep clean 🙂

In addition to my other comment, that’s definitely not a 6-quart pot at 11:37. It looks like the 4qt from heritage steel.

The people that really do kinda need non-stick pans are bodybuilders needing to hit their macros exactly while on a cut, as well as people like my mother who have a medical condition that severely restricts the amount of fat they can eat.

I have two double burner cast iron griddles. I put them on my two Lodge sportsman grills when I want to cook outside

I would suggest a cast iron pan ( probably a 12 inch) that has an option for a lid. Lodge and Finex offer lids. Smithey has a lid with the Dutch oven that fits on the skillet

I don't put any pots or pans in the dishwasher. Non-stick should basically be a quick wipe with a soapy cloth. But any Non-stick pan is crap and landfill bound within a year or two. I like your new plan of stainless or cast iron better. "Ceramic" coatings on Non-stick pans are not ceramic, they are some kind of silicone coating that lasts even less time.

I recently bought this design of pan and so far very unimpressed. These pans take a lot of work to keep seasoned not to mention oil and grease in your diet. this is funny almost 50 years ago I bought a Chinese-made cast iron chicken fryer that once seasoned forever yes once seasoned God nonstick is not the thing this is at all used daily even today! Not sexy but the food is, that's why most chefs know this truth! Try it in the long run look at my evidence, please. It makes this Hexclad look sick and there are lightweight cast iron pans out there that are made in US most famous and less than half this stuff. Castiron pans are tons less work and heat retention beyond any of this. Never to rain on your parade I said I have this too! Back to curiosity answered and what was not broken.

Yeah, but, stainless steel is a pain in the ass to clean. No matter what I do always leaves residue in the bottom. I’ll just keep using my forever chemical pants because stuff doesn’t stick and it can be cleaned out quickly. Yes it sucks from a heat control point of view and consistency, but what the hell.I just can’t stand looking into a stainless pan when it’s dirty and scrubbing it out and getting it clean and having everything stick.

You need a non-stick if you want to makes without fat. Also, you need a small nonstick pot to make sauces.

naturally mine just arrived today. lol don't plan on bringing em over 400f. the only thing i bake higher than that temp is bread, and use dutch ovens for that. have silicon utensils. also only hand wash, thanks to prior training from all of my cast irons. fingers crossed. will see how it goes. regardless of claims, i just can't bring myself to dishwash a pan, or use a metal utensil on it. it just 'feels' wrong even trying.

Nothing wrong with non stick. Can make your life a whole lot easier.

My two non-stick pans (SCANPAN) have long since been retired. Now I use four types of pans: Cladded stainless steel, carbon steel, cast iron, and enameled cast iron. Cladded stainless steel cookware is a must. There are many brands out there nowadays so do your research. I use All-Clad. Carbon steel I use Matfer-Bourget and de Buyer. Cast Iron I use Lodge and Victoria.

I have 1 small non-stick pan that I baby heatwise and use a lot for scrambled eggs, french omelettes, etc... The rest is stainless, cast iron, and carbon steel. I suppose I could get rid of it and use more butter but I probably won't. All of my carbon steel pans are from Smithey Ironworks and it was expensive, but it just puts a smile on my face when I use it because it's all handmade and just really really beautiful.

If I had to start over, I would buy vintage Griswold cast iron skillets in various sizes, stainless steel lined copper skillets, sauciers, dutch ovens and saucepans, aluminum or stainless steel stockpots and pyrex bakeware.

My go to cookware brand is All-Clad. They were the first to come out with cladded cookware. I bought a set almost 25 years ago and those pots and pans are still going strong. My 10" skillet warped a bit when I left it on the burner too long, and the lid handle on my 2 qt pot came loose but is still attached. Those are the only issues I've had with my entire set. I've added a few more that didn't come with the set over the years. I also have cast iron. I use two brands: Lodge and Victoria. We all know about Lodge seasoned cookware. It's the best! I also have an enameled brasier from Lodge. Victoria pans have smoother surfaces, and have longer more ergonomic handles. Well priced too. Last but not least is my carbon steel pans. I went with the two French brands: Matfer-Bourget and de Buyer. These are my most used pans for eggs, sausage, bacon, pancakes, and crepes. I did the non-stick pans back in the day. I have two from Scanpan. I still have them somewhere in a bottom cabinet somewhere, but they are not longer used.

PRFE’s were my main health concerns with the old Hexclad. I’m glad it’s cleaned up now. I’m thinking about getting some and replacing every time they chip 🤷🏻‍♂️. I did see your other videos against Hexclad. But i’m ok with hand washing more and using wooden spoons or silicone to prevent damage. They seem to work great if that is done. I think. What are your thoughts ? Am I fooling myself ? The health concerns were my biggest deterrent against Hex-clad previously.

The heritage handles on the skillets/frying pans look like they are designed to heat up slower. They look like they have a space where handle joins the pan

If my home burned down and I had to start over, I would walk into the rubble and dig out one of my 3 cast iron pans, stainless steel pan, ss 8 qt pot, and ss sauce pan, clean them and keep trucking on with them probably. Non-stick is stupid, just learn to control temp when cooking and how much fat to use, and iron/steel pans will excel far beyond non-stick, plus you're no longer limited to heat level, so you can crank it up as high as you need based on recipe

6 full 15 second ads in a 16 minute video is wild.

I recently got the Strata carbon steel pan. It's a new, 3 ply clad pan (Carbon steel interior, aluminum mid, stainless steel base). I'm trying to get us away from non-stick pans & my GF complains about the weight of cast iron/carbon steel, so this fits the bill PERFECTLY! She has cooked salmon & eggs in it so far and seems to really like it! (I love it!!!!) They are a little expensive ($150 for a 12") but there are holiday sales right now. And if I never have to buy another non-stick pan again it is WELL worth the cost!

Large steel pan for meats, stirfrys, and occasional pancakes. Large lidded pot for rice, pastas, potatoes, steamed veggies, boiled meats soups, and stews. Then probably a high edge cookie/baking sheet. Great for oven roasting any chopped vegetables, potatoes, pizzas, or even a butchered brined turkey in about 30mins. Honorable mention to a good size casserole dish for lasagnas, casseroles, and baked meats. SHTF cast iron skillet.

These are my go to’s that i use all the time. Stainless steel All clad D5: 12 in sauté pan, 10 in fry pan, 8 qt stock pot, 1.5 qt and 3 qt pots for green beans/corn etc. Cast Iron Lodge: 12 in, 8 in for corn bread only Carbon steel: 11.5 in De Buyer mineral B Pro, 14 in Wok. I have a Matfer 12 in carbon steel, but I don’t use it too much because the De buyer warms up faster and is superior in performance. That’s 9 pots/pans that I use in rotation all the time.

A nice follow-up video idea if you could give some quick tips as well how to care for them, so they're long lasting and in mint condition like yours

I’ve went from Cast Iron to All Clad back cast iron to Hex Clad and now back at cast iron. Just the best you can have and use. Pots though I don’t think any beat the HexClad pot

That's not too excessive. For me, I need 2 of a lot of things. Especially 5-6 quart pots for soup. You make stock, then have to strain it into another big pot. And 2 large frying pans so you don't have to crowd meat searing chores. And multiple saucepans for various sides. A dutch oven for is great for many things too, from Sunday sauce, to stews, to making bread, oven cooking is hassle free. And iron pans for countless oven cooking things too, not just searing.

I've been making the switch away from any kind of non-stick catch-all crap. Also trying to get my partner away from them. Been using cast-iron and stainless steel for the last 2 years now. Working in a kitchen, you'd think I'd have cared more, and sooner. Then again, not a ton of cooking at home. Get your stainless steel up to temp, add oil, and it's essentially non-stick. Good video. I went into the pots 'n' pans rabbit hole when I was on the search. It's funny how even something as seemingly simple as this topic has quite a bit of depth and technique / use cases. That carbon steel pan is quite nice!

the cast iron skillet I just got recently is Lodge brand, definitely makes my essential list. best $30 I ever spent

Just sent my Hexclad back today. Don't feel good about it.

We need a knife review next!

11:26 for the summary

so what I get out of this is that I have natural talent. I bought random stuff for cooking and ended up with a pan and 2 pots of opposite sizes.

I'm looking to buy Demeyere at the moment. Thanks for the info 👍

Could you get away with using a small cast iron skillet for eggs instead of the carbon steel one?

I desperately want to get rid of my set of nonstick. I hate the stuff.

These pans are honestly dumb as shit. No offense to anyone but the pans. Clearly they are going to scratch. a few tiny bumps of stainless steel isn't going to stop anything. So much better off just buying cheap stainless steel pans, and one single cheaper non stick pan where you use silicon fish spatula and use for eggs and fish only and hand wash. So much cheaper and will last just as long.

Cheap nasty junk - and it's not even cheap. I love hate-watching McBS vids. And yet - they make big money from the geniuses that go there.

Very good video. I have done both smash and without smashing it. You are right the smash burger, cooks, faster, crusty and tasty. cheddar cheese is my favorite cheese however when it comes to a hamburger. American cheese is the best. Also, I’m happy with just putting tomatoes on my burger, but like you said you can put any topping you want.

A black residue is wiping off of mine. Every time I wash and then put a light coat of oil with a white paper towel. Black residue comes off every time . HEXCLAD responded to my review on trust pilot and just wanted me to edit my review ! They did not honor their lifetime warranty!!!!!!

My husband just gave me the large set tonight. Although appreciative, I didn't even open them, told him to return them. I'll stick with my stainless steel and cast iron.

should react to asmons house tour video on steak and eggs