Man you are butchering those crepes

Wow, I didn't know Linus' dad also did KZbin.

It needs to be mentioned in the description that one of the pans is a proline. I was trying to search for videos on it EXACTLY like this in order to make a purchase decision. Much love! Glad I found it. But I couldn't find this when I tried to search for reviews of the pan.

I just ordered my Darto no.20 today and I'm very exited about to start using it.

so no one is going to say something about the way 'crêpe' is pronounced? 🙂

LOVED my Always Pan for the first 18 months, but after almost daily use...it is no longer non-stick at all. :( I'm just thankful I found it for half price bc it was an unpopular color (yes, it's authentic from Our Place.)

Uh... is the beeswax seasoning paste the same beeswax paste you use to polish furniture?

What about the new and improved titanium version?

Kirk Cousins working his second job after things didn't work out to well with the Atlanta Falcons!

These are currently 40% off for the Black Friday/Holiday sale in America. Hard to beat at the price and Victoria has been around for a while. $99 for the 10”, 114 for the 12”, and 141 for the 13” paella pan. Hard to beat those prices for the higher end, expensive cast iron stuff

An unseasoned pan, pre-heated and with cold oil, will also cook a "non-stick" egg. Just like stainless steel. Seasoning doesn't make a pan "non-stick", it protects the pan from rusting.

I'm confused by your recommendation for 425ºF. In separate video you recommended not exceeding the smoke point and using 350ºF to season via polymerization as opposed to carbonization. What has changed?

4:50 7:40

1:15 why not 10" ?

The smaller 8" Hestan had the same amount of oil as the other larger pans. Maybe more oil per square inch surface affected the heat rate. More oil takes longer to heat?

I just checked your website and don't see any Demeyere, Staub, or deBuyer products. What's going on? I suspect that you're going exclusively with Strata (and am waiting for it), but I love my Demeyere Atlantis... 🤔

My simon gault carbon steel pan has a wooden handle ,can't be put in the oven and can't be removed

If the company is saying "imported VG-10" they are lying, they are untrustworthy. Japan does not export vg-10. If the company says something along the lines of "Imported Japanese Aus-10" this is possible. Aus-10 is very similar to vg-10, but not subject to the same export regulations.

Thank you. ⭐️

People are soooo weird about nonstick. Yes, they will eventually wear out? So? Go outside and start screaming at the sky...then walk over to your car and get rid off all your brakes, tires, and fluids...might as well chuck the entire car along with them. You know...cause they'll all wear out eventually. Wtf are we talking about? Seriously. Yeah nonstick wears out over time, so what? How long it lasts will depend on how you use it and take care of it. We buy them as a necessary tool, and for convenience. Some of us pay extra for higher quality manufacturing, cause we don't want the pan to crater/deform after it's first use, and want it to give us even heat distribution, good heat retention, and good heat control, with no hot spots, along with a solid handle and build quality. Stop your crying. Not everything needs to be a "forever" product, as long as the service life is decent enough, and it provides the performance it promises during that service life, that's fine.

I agree and think they should have come at you hard, ours has lasted three years so far with no problems. They must have butt hurt you some how

A 'review' about something you have never even touched - are you joking? Pointless video.

I just ordered a Strata pan on-line and found out it is made in China. Although it is designed and QA in Maryland. Just want to know your view on this, should it be an exception as you have tested it extensively so I trust you advise on this one😊

You should do a review of nitrogen hardened cast iron cookware. I’m starting to see more of them on the market.

Very helpful

Can we cook in silver utensils?

130cad in canada what da hek

any recommendations for non toxic cutting boards? ... glue = formaldehyde, mineral oil = petroleum etc

My Jura Z7 has told me only once to descale & I’ve had this machine for 7/8 years. How can I get this function to happen?

I get the the idea of the video but why add the water?! That makes no sense 😮

Very,very interesting video.i'm in the learning phase of carbon pans. This video is really helpful.

Use bleach 2 to 3 & it will come up like new. NOT YOUR WAY!!!😂

Do people really need to spell it out to Americans?

waiting for Black Friday to get the 11in 5qt demeyere Atlantis saute. its 8lbs! 😅

I have both d3 and d5 on induction, the d5 seems more resistant to to induction and I get better browning on d5

I've been trying to season my de Buyer cast iron pan like you suggested in your videos. I'm getting a buildup of oil, starting with the second seasoning, eventhough I don't use a lot of oil. With my last seasoning (3rd) I wiped almost all the oil away. I'm getting a brown buildup. What should I do? Is this going to become carbon? Should I strip the pan down and start all over?

I had purchased some Analon pans that were hard anodized and they lasted a long time

sorry but I got tired of managing cast iron and carbon steel and stainless steel. There are issues with these pans as well. The new Always Pan 2 has worked out for me so far. There is still a place for cast iron and I love Le Creuset as well but I'm also keeping my Always Pan 2.

You can tell this video came out before the recent revelations on the health dangers of non-stick pans. He’s appealing to the environment, which is nice, but the best way to get people off non-stick is the threat of cancer.

Please test and review Kuhn Rikon Black Star carbon steel pans. They have very nice cast iron handles and good balance. I have a 28 cm Black Star and I just got a 19 cm Black Star and allready I love it also.

Thanks, good video. Very informative. Isn’t it ironic that a skillet is better for sautéing vs a sauté pan due to the shape that gives the ability to toss with the skillet. By the way. I miss your store that was up here in Parksville BC. Excellent staff, excellent merchandise.

Can carbon steel be used on radiant glass top stoves?

Thanks Jed. Very informative and helpful. I truly appreciate you sharing all your personal knowledge and insights on these very important topics.

Shun and Miyabi are shitty knives and overrated and overpriced they are not even close to Fujiwara, Yoshikane, Masakage

Hats off to you sir! What a superb balanced review of our options. For a fellow with an iron in the fire to present such an open and disinterested overview (i.e. not taking personal interest into account) is quite staggering and greatly appreciated. Thank you. (As an aside, on the indian front, I do use a heavy cast iron tawa and triply stainless kadai from Vinod, which seem to do well enough for me: perhaps since they're one trick ponies I don't push them beyond their limits . Other bits are of western manufacture)

Some other ways to figure out what to buy online. Ask a person who is a good cook, and someone you trust who has similar values to you and ask them what they use and why and who they buy it from. Maybe they will let you come for coffee to ogle their collection. All passionate cooks love to share what they know. I prefer a saucier over a saucepan . Much more versatile if you can get your hands on a good one. They seem to sell out. Enjoy these videos. Thank you.😊

You deserve a medal for helping me choose the right cookware. You nailed it. I will be forever grateful.

I've mostly done ok with buying pots & pans - thanks to people like yourself - but somehow I managed to go through endless cycles of buying garbage knives. On the plus side, I've become pretty skilled at using a whetstone.

Truth is an absolute defence. Of course they will sue you in front of a jury in Texas.

Not only do you clearly not understand how fractions work, you gave up your whole review in the first 90 seconds? Pass on watching your channel ever again.