9 Stainless Steel Cookware Myths Debunked (With Proof)

[@MacPhantom]

I recently bought two carbon steel pans and started to get excited about kitchen utensils (caught the adult's disease, I reckon). I came across your videos in this context and absolutely love them! They're informative, no-frills, high quality, and you're a great presenter!

[@PrudentReviews]

Thank you very much! Welcome!

[@343RuinedHalo]

This has got to be one of the Top 5 Cookware Channels on KZbin. The amount of *Honest* and *Valuable information* is priceless, Great work 🍳⭐️⭐️⭐️⭐️⭐️/5

[@PrudentReviews]

Thank you so much!

[@martinswanson]

I wanted to thank you for opening me to stainless steel cookware and other great things. Your objective reviews and straight forward videos without all the jump cuts in other channels. Your reviews and tests are as enjoyable as ones made by ATK. Genuinely amazed how you keep pouring this content out.

[@PrudentReviews]

Thank you so much. We put a ton of effort into each video so I'm happy you find them helpful. I wish we could make them faster :)

[@chinyereapakama298]

You are a rare gem. Truly appreciative of you for your insightful information and honesty. Cheers!!!💪🏽💪🏽💪🏽💪🏽💪🏽

[@PrudentReviews]

Thank you!

[@lisagregory5515]

Question: I've never had a stainless steel pan, but am inspired by your videos to buy one. I've read online that you can also put the oil/fat in and slowly raise the heat to create a nonstick surface. For a novice stainless cook, can I use either method or just the heat, water drop, then low heat and oil/fat? Thanks! Love your videos!

[@PrudentReviews]

Thank you so much for watching and supporting! I think you should definitely give stainless a try. You certainly can put the oil in and heat up the pan slowly. The problem with that is the oil is heated for a longer period and can sometimes get too hot and start to burn before the pan is ready for the food. With eggs, I always heat the pan first. With meat and other foods, you don’t need to be as fussy.

[@madthumbs1564]

There's no need for any other kind of pan. He doesn't cover it, but you can season stainless also. - Don't need the heat trick for that.

[@ArchfiendRai]

I'm really interested in buying a stovetop griddle. Would love to see some reviews/showdown between a few different ones. Was leaning towards the Made In carbon steel one.

[@billystpaul8907]

I swear by Made In now. Don’t get me wrong, I have 6 All Clads that are still like new. And they were expensive, but they last. Made In is just as good and a way better price. Thanks for another good video..

[@myageo]

Hi I enjoyed your video about how to cook eggs, it is wonderful with measurements and all. I have done pancakes (Danish pancakes) without butter in stainless steal perfectly, the only thing I can't seem to be able to do is to fry cooked potatoes in a stainless steal. Could you make an informative video and tips about how to fry cooked potatoes? That will help me a lot.

[@PrudentReviews]

Great suggestion! I'll add it to the list :)

[@arthropod-doctor]

Loved this! I've done most of my cooking on stainless steel ever since my mom gifted me a pan from Cuisinart six years ago. It's still in almost perfect condition.

[@PrudentReviews]

That’s amazing! It should last for many many more years

[@arthropod-doctor]

@@PrudentReviews Appreciate the reply, and I love how clear, concise, and informative your videos are. Just subscribed.

[@PrudentReviews]

@@arthropod-doctor thank you so much!

[@ElegantSolutions]

Excellent analysis!

[@PrudentReviews]

Thank you!

[@N3pea]

Have you ever done a review of the Tramontina tri ply ss set?

[@PrudentReviews]

Not yet but I plan to feature it in an upcoming video about affordable cookware. I’m a fan.

[@mikoviza5492]

Are magnetic stainless good or bad?

[@Gregory-v9n]

I just picked up a 12 inch stainless steel pan from Misen. I like it a lot. Can you do some reviews on those? 😀

[@MumrikDK]

Opens "Made In" link, sees localized pricing where all the pans also cost "hundreds of dollars".

[@kaspervendler1726]

Think this is the "Made In" experience for the entirety of Europe.

[@leightaft7763]

Exactly

[@jamesleegte]

I’ve had some of my cast iron and stainless steel pans for twenty years! I’m from the U.K. and on average each SS pan that I buy cost £125 and cast iron are £70. In those twenty years I would’ve gone through approximately six Teflon pans as they last around three years at best. Teflon pans in the U.K. are around £50. My cast iron and SS pans will easily out live me and will never need to be replaced. Food looks, feels and tastes much much better from cast iron and SS compared to Teflon, they last either decades or forever and you would only need to replace due to user error. Unless you only plan to be alive for less than ten years, cast iron and SS are far better value!

[@mikejonce1]

Can you do a review on Caldero's? I think we all might find that interesting! Sure they're aluminum and not stainless, but I know plenty of home cooks who swear by them and won't cook rice without em'! Just a thought. Love the channel. A few brands/models I've seen highly recommended are Uniware 9900, and the IMUSA. I own both, and they're both awesome! But still plenty different!

[@SrinivasanR-nd1uy]

Please recommend the best pairing knife among wusthof zwilling and victronix i have been asking this question several times but no reply thanks God bless you love from India🇮🇳

[@RyeGuy97]

Great video, thank you! I recently found your channel as I was trying to upgrade my cookware. I just want to say thank you for all of your content and research. You have been very helpful and fun to watch. I appreciate you! - Riley

[@PrudentReviews]

Happy to help! If you have any questions or need help, you can ask here or email me at [e-mail]

[@brettscott7770]

Great info thank you!

[@PrudentReviews]

You're welcome! Thanks for watching

[@Frank_P83]

You say to lower the temperature to put oil and butter.. but after that, what happened to temperature ? You cook on low ?

[@christopherbondi7082]

I purchased a made in skillet when it was a start up company and made in the USA. Recently it turned into a spinner. I sent in a warranty claim expecting a run around. I was astonished (and disappointed) to receive a brand new pan. Was disappointed in that it was heavier and no longer made in the USA. Haven't used it yet. I purchased misen pans which have become my daily user's.

[@sportsonwheelss]

Made in the US is better since it warp. Why use non US made pan that is heavier and doesn't spin.

[@madthumbs1564]

Don't need the high heat if you season the pan. Also, you should test heat retention vs heat recovery for cooking steaks. (3mm vs 5 vs cast iron). - With Chris Young's video about not needing a ripping hot pan in mind.

[@PrudentReviews]

When you say “season”, are you referring to seasoning like a cast iron pan - baking oil into the pan? I get a lot of questions/comments about seasoning stainless steel and if it does anything…might be time to do a video on that.

[@madthumbs1564]

@@PrudentReviews Yes, I think it was Halle Cottis that had the best video on that. The pan stays silver (doesn't turn black like cast iron but may get some light spotting). Julia Child's spatula free omelete works perfect (did it first try) and she claimed a non-stick pan was necessary. The seasoning process is quick and easy on stove top (thanks to clad's even heating). -Thanks for all the great work you've done btw!

[@xeracorocks]

With my own experimentation I found that, at least for me, just .5 grams of oil (with a pulverizer) and 1.5 to 2 grams of butter is more than enough to cook an egg, and even two.

[@PrudentReviews]

love it!

[@MumrikDK]

Whoever marketed that handle as "welded" should get in trouble for it.

[@Lubo54]

👍👍👍 EXCELENT...Thanks

[@sanscrux2852]

Just use this. Matfer Bourgeat Black Carbon Steel Frying Pan

[@VultRoos]

madein is great, but be aware that like all-clad, the aluminum is exposed and will corrode over-time in the dishwasher as well. If being able to dishwash is really important to people, I recommend doing some research online for other brands with aluminum completely sealed inside. I also recommend calling the brand to double-check as well. some brands, like demeyere, will have some products that are sealed, and some that are not. So always call to double check.

[@Oomph6006]

Some of us odd people has both Demeyere and Heston stainless pans....

[@SMS38i]

A bit heavy on the made in advertising, but otherwise good info. Made in is ok, my made in pans have a slight warp or dome to the interior . If you use only a little oil/fat, it will immediately run to the edges, so you have none in the middle. I’ve seen other similar complaints. Sometimes made in responds that it shouldn’t happen, sometimes they say it’s by design. You can see if you read the lower reviews on their website. I don’t consider made in a budget brand. My all clad d3 pans are cheaper than the equivalent made in. All clad has many more sales/discounts. I’ll admit, the original all clad d3 handle design is not ideal. But no warping for me.

[@TheEternalVortex42]

All Clad costs the same as Made In (just checked and a 12” pan is $129 for both brands). So not exactly cheap for either.

[@spyrule]

Would love to see a difference between stainless steel and blue carbon-steel from made-in.

[@PrudentReviews]

Great idea!

[@kajak012]

@8.31 that is not welded,if i welded it by tig it would never fall off

[@zuoxin2014]

Do you dare to test our products? You can pay for it yourself or we can sponsor you.😂

[@didnarivera7371]

why is this pots are so heavy ?

[@upside_down_01]

I recommend wearing gloves with Barkeepers Friend. Oxalic Acid is not really good for the skin

[@PrudentReviews]

Good call - I usually do wear them when using BKF but forgot this time.

[@Shisizuwa]

Can you also make a video about stainless steel pots with sticking and cleaning mytha ?🐻

[@PrudentReviews]

Not sure what you mean? That’s what this video is about.

[@Shisizuwa]

@@PrudentReviews I mean cooking not frying ^^v for example cooking in a stainless steel pot like a soup or stew with a lot of starch or something similar which is sticky / bruning at the bottom.🐻

[@PrudentReviews]

@@Shisizuwa oh I see. Yes that’s a good idea. I think I need to do a little bit more testing though.

[@Shisizuwa]

@@PrudentReviews I'm glad i found your channel before using my stainless steel pan 🐻b

[@TheBooban]

Once you turn the heat down to low, it is no longer the high heat needed for the leidenfrost effect. So cooking like this makes no sense. It is a myth you can cook non stick like this.

[@sandrafournier8196]

That has not been my experience. Sorry it doesn't work for you.

[@PrudentReviews]

Any decent pan will retain that heat for at least a couple of minutes, which is plenty of time to cook an egg. If you don’t turn the heat down, the temp continues to rise and it gets too hot.

[@TheBooban]

@@sandrafournier8196 could you explain why you need high heat for the non stick effect, but you can then lower it and it remains? Besides it being 100% the effect of all the oil and butter added since then.

[@TheBooban]

@@PrudentReviews ok, so this is just about eggs? Or things you cook fast? What if I want to make a sauce? Or simmer something? Warm it up?

[@PrudentReviews]

@@TheBooban the instructions in the first part of this video are for eggs. With those other foods, sticking isn’t as much of an issue so don’t need to be as concerned with the temp.

[@1959Berre]

Why would you flip an egg? That is just plain stupid. You coagulate the yoke. It is supposed to stay runny.