Hmm, quite interested in the Cuisinart Multiclad pans. If you could make a video diving a little deeper into them I’d gladly watch it.

A wealth of info thank you.

Just anecdotal - A friend who worked at a pizzeria for a good chunk of his career - Told me there is only one main important aspect to a pizza 'oven' - That is gets hot enough. That's why pizzas 'suck' when done in home ovens, even with a good stone - They typically do not get hot enough.

Great review, as always. Curious, I need a 12” fry pan with a cover but (let’s use All Clad D3 as an example, which is what I have), the pan bottom is way wider than my gas stovetop burner. The 10” is cramped. Does that mean skip 12?

Thank you, been asking from over 6 months 🥲🫡

My dad was an engineer. He taught me to always buy the best, so you buy it once and it lasts you a lifetime. I bought an All-Clad 3D frying pan/skillet, and despite the high price, it's actually the cheapest option, as I'll never need to replace it.

Great advice!

Is there any performance difference between the enameled Lodge made in China vs. Usa ?

Imagine buying a ooni oven and not learning how to properly do a pizza… cringe

Mauviel m’cook

Hexclad to me the warranty doesn’t cover non stick

de Buyer is the good stuff. The French get a lot of hate and jokes online from the English speaking world and are often overlooked even by themselves in many things including the manufacturing of goods, but there is a lot of quality stuff being made in France, and cookware is one of them. Matfer, de Buyer, Le Creuset, to name a few. All buy-once and your kids shall inherit it kind of stuff.

! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy : 1) de Buyer Affinity 24 cm 142,23 $ 2) Made in 24 cm 150 $ 3) Demeyere Multiline 7 24 cm 132,71 $ 4) Demeyere Proline 7 24 cm 166,15 $ I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.

Last gas grill we bought I opted for bare cast iron. Going with enameled next time.

I have found through a lot of experimenting that the kind of pan or dish you bake cornbread in has a big effect on what the crust will be like. Heavy cast iron usually makes the kind I prefer, have no idea why.

So, this might sound like a stupid question, but what if you want to cook food at a lower temperature? Do you just have to suck up the fact that it'll stick?

I just got a Mercer from Amazon for 14 dollars. It worked ok rough, but I sanded it smooth, frys eggs better now.

I have both chef's knives and a santoku. I mainly use the former but the latter with its sharper blade is good when fine slicing is needed.

Smooth does not sear as good

While i'm no authority on cookware, I bought All-Clad's HA-1 set when I replaced my ceramic top range with an induction range. What I found was disturbing. All-Clad rates their HA-1 products compatible with induction cooking, but in my opinion the base of their HA-1 product can't handle the stresses of induction heating. After only a few months of use the sauce pan bottoms warped like a rocking chair. To make matters worse, comparing them to generic Chinese pans that have a "puck" bottom, the All-Clad require higher heat settings to achieve the same results, indicating a lower magnetic coupling efficiency. I feel that All-Clad should remove any mention of Induction Compatibility in their literature.

Or you can use ghee, which has a higher smoke point than regular butter :)

Made in China? That's all I need to know.

Epic

I've lost my admiration for my Debuyer Mineral B Pro. It's warped after being used on an induction cooktop. I've always heated it using med power. The middle is domed and the oil pools toward the outer edges. Also I've noticed the pan is slightly cooler towards the area by the handle.

I prefer my cast iron yo be more glossy smooth, it just feels better, cleans better, and really lets ya know when ya need to season it. When my grandpa passed away me and my brother split his cast iron sets, and bc some were really rough or needed touched up, I refinished them all and didn't stop seasoning em till they were smooth with a shine. Every year I reseason my brother's favorite skillet for him.

Testing with water from your fingers is so nasty🤢, please use a spoon

Owned both and ended up only ever using enamelled. Just easier.

Amazing video! How long does it take to reach that temperature on a regular fire stove?

I would go with stainless steel but i don’t have faith in my roommates to cook properly with it lol

JFC, nothing would stick with that much oil in the skillet. You only need half that amount of oil if your skillet is seasoned correctly. That lodge skillet wasn't seasoned correctly.

I have read that if you bake bread in LC the interior gets a brown stain. If you are a proper or have a lot of power outages you may find the Staub lid advantageous when you have to cook in your charcoal grill with hot coals on the lid.

Thanks, I'll get another teflon pan 🍳

I bought my Lodge Cast iron pan about 6 years ago, and it works amazing. I just recently purchased a Lodge dutch oven to bake sourdough bread in. I'm excited about that.😊

U never said which is best as

Another non stick, sticking pan - my ancient iron pan is still superior

I have gotten a Star-Gazer pan,I dont think its heavy,buy my 12 lodge is right to it,I happily cook on both,rinse with hot water after cook with scrub brush

I've been using an 8" F. Dick chief's knife a 12" Hoffritz (Both made Solingen, Germany) and a 12" Gerber since 1986. They are the only blades I have ever used. Why fix something that ain't broke?

Luck doesn't factor into this

All the so called "Carbon Steel" stamped pans are cheap shit that cost next to nothing to make. THRESHOLD FACT: ALL steel is carbon steel. There is no Steel that isn't carbon steel. Stainless has chromium in it, Super alloys like inconel monel metal hastalloy etc., have nickel in them ( among other things) The phrase "carbon steel" IS pure marketing bullshit to bamboozle you into thinking you are getting something nice or special. It's not it's probably A 36 Steel the cheapest and most plentiful steel on the planet. The pans are stamped and the nicest thing about them is the handle. They are a waste of money, not because they are no good, but because not one made anywhere by anyone is worth more than $12.00 retail.

Stainless steel vs bare cast iron is the real question. What is the enamel made off? Is it toxic?

Right now 10.5" All-Clad D3 Everyday and 10" Made In Stainless Clad Frying Pan are $99. Is either one a better buy? All-Clad is USA made and USA materials sourced and China for the handles. Made In is Italy made, but where are the materials sourced from?

Right now 10.5" All-Clad D3 Everyday and 10" Made In Stainless Clad Frying Pan are $99. Is either one a better buy? All-Clad is USA made and USA materials sourced and China for the handles. Made In is Italy made, but where are the materials sourced from?

Is that the 24cm or 28cm version? And how large is the bottom cooking surface? Thanks in advance, big fan of your channel!

😊

Why no Global knife

dont buy stainless steel buy bare aluminum pentole agnelli

you ain't kidding. i have bought $200 all clad pans at Marshalls for about fifty bucks. made excellent xmas presents. the problem is they do not always have to best brands in stock, and it is hard to make up a complete set. they are mostly one-offs

I have 2 carbon steel pans that I love and my wok too. However...using his method of wiping iwth a paper towel to see if it's black?...All 3 of mine always wipe black...and if they dont, the food sticks as there's not enough seasoning so I'm not sure how to get to his middle ground as shown in the video.

Love my 12" Strata, I give it a 10/10! It's easily my favorite pan, and I haven't touched my nonstick pans, cast iron pans, or stainless steel pans since I bought it (except to cook a tomato sauce).