Our Journey From Hexclad to Stainless Steel

[@BeergrYT]

Original Hexclad video - kzbin.info/www/bejne/hYLSop94pMxqi6s In this video, I break down my search for the perfect stainless steel cookware FOR US! Here are the brands that I compare: Heritage Steel, All-Clad, Demeyere & Made-In. **Heritage Steel is not a sponsor but they did create a coupon code for you to save 10% if you decide to get any products from them. Use coupon code BEERGR at checkout! My Hexclad cookware only lasted 18 months before the PTFE (Teflon) non-stick coating began to flake off. Yes I used the pans exactly how they were marketed, with metal utensils, dishwasher, etc. I would recommend that YOU do NOT and they might last longer. Because of YOUR comments in that previous video, my family decided to go with Heritage Steel Cookware to replace those pesky Hexclads. I hope you enjoy and find some value in this video to help you with YOUR search for the perfect and LONG LASTING cookware. Big shout out to Danny from Heritage Steel to answer my questions for my viewers! Thanks Danny! I appreciate YOU, thanks for watching! LINKS: Heritage Steel ➡ geni.us/heritagesteel. (Coupon Code BEERGR to save 10%) @eater ➡ www.eater.com/ @AllCladOfficial ➡ geni.us/all-clad @MadeInCookware ➡ geni.us/made-in @ZWILLINGUSA ➡ (Demeyere). geni.us/demeyere

[@fitzgerdbd]

Cast iron, the environmentally friendly lifetime pan. If my non-stick coating flakes it add flavour

[@patrickobrien6648]

I hope you try Hestan too, I check every week!

[@ricklithgow8501]

You said you went with the Eater line over the TI line... How come? (Great video btw...)

[@moldybread5733]

Us Asians have been saying for years that hexclad is a scam because in Asia pacific and southeast Asia we've had this "hexclad style" pans for more than a decade now and at a fraction of the cost (around 25-40 usd) depending on where you get it from, and even then that is not worth it

[@BeergrYT]

WOW! That's crazy! Thanks for commenting and letting everyone know!

[@cbbohn8107]

That’s why Hexclad has no patents. It’s just packaging and marketing a known technology by a savvy businessman.

[@Cj-mj4xg]

I've been stainless and cast iron for years. I'll never go back

[@paulyang748]

Carbon steel is also legit.

[@PlanktoniusRex]

Thanks for the video. About 20 years ago I bought a very expensive set of Kenmore Elite stainless-steel cookware. It's all still in great shape with minimal common-sense care. However, I find myself cooking with cast iron 95% of the time unless we are boiling water (pasta, boiled eggs, etc) or using a lot of tomato sauce. Cast iron just works better and cleans easier. We cook almost every day and there is little we can't do with our cast iron skillet, griddle and dutch ovens. I will never buy anything else. We threw away all of our non-stick items long ago.

[@itzjusbrian]

Moving out for the first time, been doing research for quite awhile. Grew up in a stainless steel cookware household. Went with Made In: 10in frypan and 3qt saucier

[@finickybits8055]

Bought an All-Clad D3 big set on a ripping sale from Macy's. I hit Goodwills and such fairly often, so I've been finding All-Clad Copper Core sometimes, and I snag that up ($600 in pans last time for $55). And finally I collect and use VISION cookware from the 1980s from Corning. With a parrot ni the house, you can't have any Teflon; the off-gassing will insta-murk a bird.

[@Alex.McManus]

I went with hestan. No leaching metals like this pan. No forever chemicals. The perfect pan.

[@CeeTee-12345]

Also, you can sear food in stainless, in nonstick, you ruin the pan..

[@Alex.McManus]

@CeeTee-12345 hestan has a titanium surface that works like stainless steel, but without any leaching metals or chemicals.

[@zachsmith9194]

Heritage is made in the USA, but the materials are sourced in other countries including China. Lodge used to be all American as wel, not anymore.

[@vehdred6549]

Glad to hear you and your fam are enjoying the Heritage Steel upgrade! I may add a few of their niche pieces to my cookware, like the paella pan and wok. Great job in this one! You really passed along a lot of great information for people who may be in the market for some cookware, or even just introducing the idea of a possible switch. I realize it's not a cheap initial investment for many, but the returns are long term. It doesn't even need to be expensive. I know people that have completely piecemealed their collection, and now have an excellent collection. As always, thanks for sharing and all of the effort that you put into your content! Looking forward to see what's next! :)

[@BeergrYT]

Thanks for watching! I know it was a long one but the info felt important to me. Changing things up on the channel so that vids are more fun to make, stay tuned

[@johnmock1008]

I also wanted to add that saladmaster I think which is based in Canada also make some very fine cookware. And I also wanted to mention that kitchen craft claims there are no chemicals used in the smelting process

[@Rocadamis]

Thank you! I am so disappointed in my Hexclad. I will definitely consider these as a good alternative.

[@BeergrYT]

They are great! Sorry your Hexclad experience was similar to mine

[@ArthurvanH0udt]

I have a large Fissler set (as a set they don’t sell it anymore) I bought 20+ years ago. They still look like rather new. Besides that I’ve collected a dozen (or so) of 2nd hand cast iron pans. Fully ditched my Tefal pans some years ago. And will never ever go back!

[@dmarkj22]

I feel like Hexclad is very gimmicky and trendy. I think the reason they’re popular is because of their huge advertising campaign and relationship to Gordon Ramsay.

[@BeergrYT]

Indeed!

[@christinab9808]

If a pan catches on fire simply put the lid on. Always cook with the lid nearby.

[@tomcolls9264]

How good. I have some Victoria Cast Iron and Tramontina Grano Stainless steel fry pans and Scanpan SS pots. I did have Circulon non-stick but that failed VERY quickly and i swore never to waste money on it again. The dream is a set of Solidteknics Aus-Ion wrought steel and Noni Nickel Free Stainless Steel pans which would be my generational forever set.

[@franzb69]

ended up getting the eater series coz i came across your video. thank you so much. i don't regret it. been using it for two weeks so far.

[@rp.aguilera]

Back in 2010 I was starting to cook at home and went through this same dilema. Back then I was a newby and newly wed so my wife and I decided to buy the 10-piece 5 clad Kirkland S.S. set from Costco as an entry level set. Fast forward to 2024, That is still my favourite set of pots. I have the cast iron, aluminum, non stick, dutch ovens, etc etc, but these Kirkland set still as strong and pretty as 14 years ago! Not sure if the modern ones are still the same level of quality, but at that price point (around $300) you can't go wrong!

[@Cryptovasquez]

Had hexclad for less than 6 months and realized it had coatings. Luckily costco took them back no questions asked. Been a journey (fun one) discovering stainless steel and carbon steel pans. My current line up though expanding; hestan nanobond/probond 8.5/12in frying pans Deymeyre frying pan and 3.5L sauce pan Darto Carbon Steel 4mm 12in Debuyer Blue carbon steel wok Out of all the hestans are my favorite but prices without being on sale are crazy heritage steel and made in is definitely on my watch list for expanding my pots and pans

[@thos313]

I have been replacing my All-Clad cookware with Made-In because I found the All-Clad handles were extremely uncomfortable. I did try Hexclad but had the same problems that you experienced (the non-stick breaking down).

[@mandalorian2010]

I bought a set of stainless steel cookware from Costco about 2 years ago. It was one of the BEST investments I have made. The sets they sell now arent as good as the ones I have now so im glad I got them. I also picked upa carbon steel pan from......Ikea. Its crazy how I got something from Costco and Ikea that will last me probably my entire lifetime.

[@nadtz]

My Mom and Grandma taught me how to cook with stainless and cast Iron. Learned about carbon steel cookware and knives while working in a restaurant in my teens. I've never understood buying non stick which *will* degrade over time, never mind potential health risks. Yes I have to put in a bit more effort and TLC but properly seasoned and maintained all my cookware should last as long as I do. Bar keepers friend is also great for removing scorch marks and you can use it for a ton of other stuff, not just stainless.

[@BeergrYT]

Absolutely! I have some iron forged and carbon steel videos coming hopefully soon!

[@somerset6646]

I almost got the All-Clad D5, but decided I wanted lighter weight cookware so bought D3. I love it. I use Bar Keepers Friend occasionally to polish it up.

[@franzb69]

cast iron, carbon steel and stainless for me

[@iamcookbook]

these reviews and explanations are great!

[@BeergrYT]

Thank you!

[@quasikyo]

I'm about to start living completely on my own soon, and this video could not be better for me. Thanks for making this!

[@BeergrYT]

Glad it was helpful!

[@michaelmcgillivray2485]

I feel especially stupid that I believed Gordon Ramsey's endorsement on Hexclad! Appreciate your videos and my experience mirrors yours except I've only had mine for 8 months or so. Cook a fair amount but it's not we run a commercial kitchen. $500 down the drain for a six piece set sucks! Only a matter of time before Hexclad goes out of business so good luck to us all with that lifetime warranty / guarantee......

[@johnmock1008]

Kitchen craft is one and a lot of people forget about or even know about. We have been using it for many many years it is made of high-grade surgical steel and I don't know the recipe numbers it is made in West bend Wisconsin and was formerly the West bend company but is now americraft their stainless steel electric skillets are the absolute best as is their Skillet and saucepan.. I am going to buy one of heritage's steel titanium pants to try out, I am sure I will love it. Nice presentation thanks

[@ShavonneTV]

I’m switching to Hestan nanobond titanium. My hexclad started chipping. I only handwash my pans.

[@DrJuan-ev8lu]

Viking makes some good three layer pots and pans. But very pricey unless you find it discounted.

[@Giants4641]

Had a fairly cheap stainless set. Wanted to up grade. Had someone in restaurant industry say either hexclad or scanpan. I went with scanpan because of how long the company has been in business. I freaking love them from the 1st second i started using them

[@LeonMurphey]

Nice job well done 😊

[@avenger3163]

I admire Heritage's stance on the environment. Their cookware is outside my price range but if I ever have the money they've got my consumer confidence solely based on that comment.

[@Alexandra-Rex]

When you're done cooking and there are stuck bits, you can just add some water and boil it off, just like making a pan sauce do, then just easy cleaning.

[@BeergrYT]

Damn straight!

[@SajadVafa]

Thank you gordon ramsy for encouraging people to eat ptfe

[@tdwilcox]

I got my great grandmother's 100 year ol cast-iron pans and dutch oven . We've had several other sets and always go back to the cast iron .

[@BeergrYT]

Sounds like you’ve got yourself a Griswold??

[@LeonMurphey]

We have been using Maxium Waterless cookware for about 12 years or so😊 and am very please with them

[@brianh2287]

Glad to see the truth come out about Hexclad, people are really figuring it out now. Every kitchen should have a set of Stainless Steel cookware, a cast iron skillet, an enamel cast iron dutch oven, a carbon steel skillet and one cheap non stick skillet for very delicate food. Also, don't drop a lot of extra cash for 5 ply stainless. For example, in testing all-clad D3 performed as well or better than 5 ply pans for home cooks. My most used pan is my 8" and 10" stainless all-clad D3 skillets, they are amazing. I use the pan that fits the amount of food I am cooking for the best heat coverage. You really never need to machine wash stainless, use your fond! Then simply wipe it out under hot water. Buy bar keepers friend !

[@timduggan1461]

Adding, hit the nail on the head @22:00. The phrase "planned obsolescence". Seems to be standard nowadays. Though? My mother re-modeled her kitchen with Kitchen-Aid appliances in 1978, or maybe 1990 (unclear), and except for one? Still working fine.

[@just...A]

I've already used only stainless steel pots and recently switched to only ss pans, too. I wrote some blog posts on my personal experience and opinion about different pans materials and why stainless steel is by far the best of them all for me. I couldn't get hold of the brands you recommend from here, in Scandinavia so my new ss pans are from Merten&S, Tramontina and Seido. I think they're cheaper than the ones mentioned here but I'm very happy with them. I use metal utensils on them and yes, they do get scratches but the great thing with ss cookware is that it doesn't matter. Thanks for nice videos.

[@josephwilliams1915]

Depends on the quality of your stainless steel. At least here in the US. Some stainless steel is just nickel plated steel, and scratching through the nickel layer will absolutely destroy your pans.

[@just...A]

@@josephwilliams1915 I hope not, so far they've been doing well. I have 2 old ss pots which are more than 30yo and still doing a great job. That nickel plated sounds awful, have you had it yourself?

[@malcolmschenot6352]

I bought a 12 piece set of Belgique (a Macy's brand) stainless steel about 25 years ago for $200 at the time. It was still made in Belgium (I think) then and had no glass covers (which is good), but did have silicon on the inside of the pot handles (which is also good and have not deteriorated). They have the thick disk on the bottom which I don't know how it's constructed but always worked perfectly well. I used this set daily right up till now, and it looks exactly the same as when I bought it, stood up exceptionally well and was the best $200 I've spent in years. I've done absolutely no special care (didn't even know what that was until I started watching KZbin). Dishwasher, brillo, metal spatulas and ladles, in the oven; all the things normal people did before all this constant commentary. I'd be certainly willing to buy a fancy set of new cookware if I needed them, but I'm still so happy with this set I just watch the videos. I wouldn't buy the new Belgique as it's made in China and the design is different now.

[@hb4196]

Thanks for this post! I have one Belgique pot 30-40 years old, and I cannot remember where I bought it. So it is from Macy’s. It’s a great pot, still going strong, but the silicone pad under the handle fell off a few years ago. Pot still works fine. Looking to buy more cookware at least of this quality.

[@froget67]

My fav pan Demeyere Proline worth every penny, even it's not cheap Love it! and it's heavy very heavy!

[@BeergrYT]

I have one and it's a weapon!

[@tsukemono1]

Hexclad is all marketing. NO nonstick product lasts forever. It's a gimmick. Beware that Hexclad is suing KZbinrs who "defame" the company. The channel Cook Culture is being sued. Nothing says 'We stand behind our product." like telling people not to say anything that goes against said product.

[@BeergrYT]

I saw his video, he used a bit more colorful language to describe them but it is indeed ridiculous that they can't take criticism. He and I aren't the only ones saying what we're saying, there are THOUSANDS of customers that are coming to the same realization.

[@Travis1026]

Demeyere is always the best for me...

[@Skeer0]

All I own is 4 cast iron pans. I just bought a $25 hexclad style pan. We'll see how it goes.

[@da900smoove1]

Growing up in 70s and 80s i saw that my parents and grandparents had wide range of cookware in the same way a restaurant does...there's no 1 set or type of cookware that covers all cooking needs...you need cast iron pieces, stainless steel, nonstick anodized aluminum, glass bakeware etc... the Trick is buying well made Item's. HYBRID pans/pots are a quick fix to a problem that doesn't really exist other than saving some storage space for having stand alone nonstick and stainless steel items....What Kills me is why so many people Still pay Full Retail Prices for Nice Quality Cookware when Costco & Sam's Club, Home Goods Marshalls TJ Maxx and Ross stores Exist.

[@linsjack2]

Made In all the way

[@daveychainsaw961]

It's a good move to make. I ditched all non-stick last year and went with Demeyere Proline frying pans and Atlantis sauciers. Just added a Fissler roaster and saucepans. I already had a beBuyer carbon steel and some cast iron and i really enjoy the ritual of seasoning them. The Demeyere prolines are amazing though, really similar to cooking on cast iron. Hexclad is such a con.

[@thegamerboy1000]

this is a really good video for me even though I'm not in the market to buy pots and pans yet, these will definitely be on the consideration list!

[@robbyrockets1]

MADEIN brand carbon steel pans are amazing, once seasoned properly.

[@rickypeters4944]

What about Hestan Nanobond? I'm between them and Heritage but leaning towards Hestan for the higher durability, nonstick, and flush rivets.

[@BeergrYT]

Hestan is gorgeous cookware and very well made! You can’t go wrong! The 10 piece set is about $1000 more than the Heritage Steel 10pc. In the end, I don’t see needing a higher max temp than 800f. If I’m going to cook higher temps than that I’d use my carbon steel or cast iron. So for typical stove and oven use, 800F is more than sufficient

[@advanced8526]

Look up Hestan NanoBond They are the best set to buy I use them on induction and they are amazing. Safer too for my family Just saying

[@LiberatedMind1]

🥳Congrats on the switch!

[@brianmoss5483]

I picked up a Willam’s sanoma branded Heston set from the outlet store. Being single it had all the sizes i needed.

[@liahfox5840]

Heritage makes great cookware. For my purposes using gas/propane I use copper with stainless cladding because if I'm searing I'll be using carbon steel or cast iron for the easy of cleaning either way. I only use stainless for pasta's, acidic sauces, de-glazing, generally stuff that's going to be almost self-cleaning. lol.. Stainless, just isn't stainless enough for my particular diet.

[@MrTBoneMalone]

Great choice! Great Company, I'm glad people are finally starting to learn about them.

[@BeergrYT]

They are great! Thanks for watching

[@kaspervendler1726]

My favorite general use pan, if I where forced to have one pan to do everything with, is De Buyer Prima Maetra!

[@matthewhuszarik4173]

I got a set of Cuisinart tri-ply that wasn’t very expensive from Amazon that were the best bang for the buck I have seen yet. They look better than my All Clad and cook and clean up every bit as well.

[@michaelclark7602]

I have had them for years now. I abuse the crap out of them still the best pans I've ever used. I've been a chef for over 30 years Nothing compares

[@BeergrYT]

Are you referring to Heritage Steel?

[@michaelclark7602]

@@BeergrYT no hex clad

[@AndrewGrofff]

We have been holding off on new pans. We've been thinking of caraway or another ceramic option but the caraway is so pricey and i dont know which reviews we can trust. Do you have thoughts or a video about ceramic options?

[@alfred8947]

Caraway or ceramic will not last long and they are worse as a non stick than PTFE. Every coated pan has the problem that the base material and the coating expand and contract differently under heat, so it will eventually fail. Buy 1 PTFE pan for your non stick needs and the rest can be stainless steel. Cast iron is also nice but it requires a lot of maintenance.

[@BeergrYT]

Honestly, I did look into ceramic pans but the consensus seemed to be the same as non-stick, it will eventually wear down and then you're back at the start. Quite frankly, once you learn like 2 or 3 tips for cooking with stainless steel, I bet you'll so much happier, and your food will taste better too!

[@drpainnuk3d]

Only recently with the power of instagram discovered that stainless steel needs to be seasoned. While still not perfect, it has improved my cooking with it substantially to the point where I also don't want non-stick pans ever again. They just never last.

[@LL.inc009]

Awesome video, found this video while trying to decide on stainless cookware

[@BeergrYT]

Glad it was helpful!

[@jentleblink9221]

I’ve always wanted to get the Made In Cookware ( still do ) but after watching this video I may check out Heritage Cookware as well thank you for this recommendation

[@BeergrYT]

Made In is great as well! I have some and I have some videos dedicated to them on the way

[@jentleblink9221]

@@BeergrYT omg you responded lol thank you I’ve been looking for the best stainless steel cookware ( honestly I was going to get the Hexclad cookware but I did watch your video about lol and I changed my mind ) so I’ll go between Made In or Heritage )

[@CharlieAligaen]

I bought a set of hex-clad cookware, and I concur with your sentiment. I thought I was rough with my hex clad, but I noticed the chipping was happening to my pans that I was not even using! I'm really disappointed. Going back to my steel pan. I'll have to try these pans your using.

[@BeergrYT]

Yep, it's a shame! I think I used the wok less than 10 times

[@richardveenstra3294]

Did you purchase them from Costco?

[@FranciscoRodriguez-be6ik]

I heard that Viking is excellent quality and it appears to be true.

[@Tech2C]

304 Stainless cooking surface? You want 316 or sometimes called 18/10 for the best surface to cook on. Remember, you cook on the surface only. Everything else about the pan is optional, like 5 layers. They look nice though!

[@BeergrYT]

Thanks for sharing, the main difference between 304 to 316 is in their corrosion resistant properties. 304 is fine for most foods and will definitely last a lifetime. The 316 beats it out for highly acidic foods and longevity but for the average home cook, 304 will last and be a super efficient cooking surface for a lifetime. Stay tuned for an updated video where I compare the Heritage Titanium line with Demeyere's Proline. Both incredible weapons in the kitchen

[@keilz4288]

Ok but is all this burnt oil / meat actually better?

[@danjculleton]

Just a note: Do NOT put Baking POWDER on a fire as it is combustible, instead only use Baking SODA when putting out a fire. Big difference when it comes to fires as they are completely different. Just want to make sure everyone is safe. :)

[@BeergrYT]

Yes! I’m sorry, did I say powder? My bad!

[@MrLanternland]

@@BeergrYT Shame that they use names for those two things that are so similar and easily confused.

[@brianh2287]

If you buy All-clad, Demeyere, Made In, or Heritage you are getting a great cooking set that will last you a lifetime, period. ALL of these pans perform exceptionally well and are the elite cookware for your home. Also, don't get hung up on the number of ply layers and pay more for what you need. Thickness of the pan is what matters, some 3 ply pans can be thicker than 5 ply. Also, when cooking sauces or other temp sensitive foods temp responsiveness is what you want, you don't want heat retention. When you need heat retention for searing, your heavy cast iron will ALWAYS be the best option because MASS rules. Stick that cheap cast iron pan in a 500 degree oven and sear the crap out of those steaks. It will ALWAYS be better than carbon steel and stainless.

[@BeergrYT]

Thanks for watching and sharing your thoughts! Wait till you see what I have to show everyone next!

[@orodruindestiny]

Fantastic, really informative and unbiased. My personal preference is cast iron though, I've had the same couple of pans for the last... 11 years maybe, and they're as good as new.

[@BeergrYT]

I love my cast iron pans as well!

[@squib308]

I like the carbon steel better than stainless - maybe I just suck at cooking, but stuff sticks to the stainless a lot more. weird factoid - you can season steel and cast iron, so why can't you season stainless? Well, you can! It looks like a bunch of burned on crap to other people, but it does make the pan less sticky. Also is not as robust as the seasoning is on steel or cast iron, for reasons I don't care to figure out

[@Smart44Lady]

Ditched my non-stick hard anodized pans due to health issues. I bought a nice set of stainless steel pots and pans from Macy’s during “sale days” and been using for 4 years. I got CALPHALON storage saver set. (Wanted All- Clad but couldn’t afford) There’s a KZbin video explaining how to get stainless to not stick. (I think it was something like piezoelectric or leidenfrost?) Anyways just heat pan until drops of water form dancing balls then add oil then add food

[@BeergrYT]

You bet! Works every time!

[@johnknapp6328]

Great Video I picked up 12 piece set of Demeyere Silver 7 they won out over Heston nano bond I always wanted a nice stainless set. I still have original set, club aluminum I thought they were hard to keep outsides looking clean. I generally just use the 1.5 quart sauce pan from that. Then I picked up some non stick phillip Rashard they overall were bargain set I thought were above the other offerings. Used those for close to 20 yrs. Then I thought I would experiment with stainless and picked up an 8 inch catalphalon It is a little challenge for eggs. My sister happen to mention blue diamond pans. These are my go to pans, I really like them, I've had them for a while and the ceramic surface they have is impressive. I did work in kitchens myself when I was younger, they used basically a cast aluminum pans and they seasoned up where I would make 2 or 3 hundred blitz rappers just add a slight bit of oil let set up tap pan and flip. You can pick these up for 10.00 on web restaurant for 8 " skillet there slightly more as they move up in size. This is just my experience, I havnt used the silver 7 set because there like museum pieces and almost heavier than cast Iron. I did pu up some finex cookware it probably will join the museum pieces. I use my crock pot over dutch ovens usually. And a Debuyer 12" Profesional. I really liked your video do to the fact there are more practical pans for the job.

[@zebratroopfan6695]

Currently in research mode. Will add Heritage to the list.

[@RolandGustafsson]

We’re very happy with Cuisinart multi-clad stainless.

[@JacobMichael75]

Making the switch to Heritage Steel. Incredibly informative video, thank you.

[@BeergrYT]

Thank you!

[@gregbraden2519]

I cook with cast iron but want a good stainless steel set. It takes a long time to heat up the cast iron 😅

[@CeeTee-12345]

Stainless over any nonstick by a mile!! I've had Stainless skillets for over 20 years..

[@sunnymon1436]

You know what else is a "forever sponge" - cloth.

[@EzraM5]

Don't really need a fancy cleaner from Heritage to clean up Stainless. Bar Keeper's Friend is 3 dollars for a can, where even a little will get anything off of Stainless Steel with just some elbow grease.

[@MH_6160]

bar keepers friend for 3$ at Walmart keeps my stainless looking fantastic.

[@GTONEMESIS800]

I’ve had mine for 2+ years. Had one frying pan start sticking and the non stick had gone. Emailed them; sent them the serial number and a new one was at my door before they even replied saying they would replace it. Also had the same experience with the 6.5L pan. I think they can’t handle the high induction heat as that’s where they went bad.

[@karen200155]

mine is 14" wok, stick at the beginning when I use it to cook fried rice, I only cook Vegan food, so never tried eggs and meats. Yesterday I saw Costco selling it, it looks different, the lines are thinner and the surface is smoother. mine was bought in 2022 on amazon, they newly improved it? Can I get a new one if I email them? Do I need to mail my old one back?

[@karen200155]

mine doesn't have a serial number, I looked it everywhere.

[@GTONEMESIS800]

⁠ it’s tiny and under the lip, often near the handle.

[@karen200155]

@@GTONEMESIS800 Thanks for reply! I emailed HexClad got a quick reply from HexClad saying that I should put more oil and season it, no chance for replacement. Anyway I bought another one from Costco, I will only use it when need non-stick cooking.

[@karen200155]

@@GTONEMESIS800 I couldn’t find the serial numbers still, even the one I just bought from Costco.

[@andredobbs5390]

Good honest video. I was about to purchase Made In stainless steel cookware or Hex clad, but I wanted to see another good honest review. Thanks, my friend. Now I got Heritage to think about. 🤦🏾

[@BeergrYT]

All good choices, I have some Made In cookware videos coming soon

[@fntimeris]

I am considering going for a cheap ikea's sensuell stainless steel. Any thoughts on that?

[@BeergrYT]

Unfortunately I don't. My only experience so far is with Heritage, Made In and demeyere

[@mycompasslawp.a.4328]

Here is my two cents on Made In specifically. Their stainless stuff is superb and on par with All Clad and Heritage (I have no experience with De Meyer), but I will say that Made In's carbon steel offerings are complete junk compared to De Buyer and other comparable brands. I will also mention that my only interaction with customer service was not very good, but it could be that that particular employee was having a bad day, so I think we can all take that with a grain of salt, lol.

[@jolly1039]

My scanpan will last me for generations

[@Taco_Lover.]

Cast iron ans stainless are the only way to go. For pots... nonstock seems to be good

[@timduggan1461]

It's interesting hearing about "Hexclad". Seems G. Ramsey really sold out, not surprising there The Heritage Steel, though I don't own it, on my list. Although it's only May, I am thinking of a family....well, not blood, by marriage...where I take my mother out to every Christmas, because SHE married into them...and I never know what kind of gifts. One daughter just graduated culinary school, not sure where (Connecticut??) and that might be a great gift for her family, or for her, they can divvy it up! Her Mom is an elementary school teacher, and we always honor teachers.

[@BeergrYT]

I am loving my Heritage Steel and more arrives tomorrow!

[@matthewhuszarik4173]

If you want non-stick stick to cheap teflon and just replace them when they wear out. Otherwise get a good set of aluminum core stainless steel pans. You don’t have to spend a ton on a big name. The hexi-clad are no better than the ceramic which are no better than regular teflon.

[@OptimusSatanas]

Thats terrible advice. Cheapo teflon is way more prone to bad manufacturing practices and way more likely to fall apart and leech into your foods. SMH

[@matthewhuszarik4173]

@@OptimusSatanas Actually that isn’t true. The hexi-clad are just partially coated Teflon pans so they have the same drawback except they have exposed stainless steel that food sticks to requiring more abrasive cleaning, which deteriorates the Teflon faster. The ceramic are great for a few months to a year then small cracks in the brittle ceramic coating renders them totally ineffective. Teflon is fine if you don’t over heat it and don’t abraid it. Teflon is stable and inert up to 500°F. So clean it with mild soap and water and don’t over heat it and it is safe. Use your stainless steel pans for searing.

[@Chromatomic]

As a not remotely serious cook I only get the cheapest smallest non-stick and to me they're basically (eventually) disposable. I've had $100 ones and $10 ones and they last roughly the same. Someone that cooks more than me might get more mileage with a more durable product though.

[@BeergrYT]

I get it, but when I realized the flavor component that the new pans added, that was the real ah ha moment for me

[@Chromatomic]

@@BeergrYT Oh yeah, I meant for the nonstick, like getting a good browning and flavor from non-stick is difficult which is why I suppose things like hexclad exist but it would still be really hard to compete with good quality stainless for a similar result.

[@acoralreefer2148]

I just picked up ikeas new sensuall stainless pans and so far they’re great and they are hella heavy which I like

[@BenK12345]

I dunno if I can go back to stainless steel. hexclad is kind of scammy, but at least my fish makes it out in 1 piece.. probably a skill issue

[@BeergrYT]

Ahh it’s just a technique. I just made cod, a fish that if stuck, just rips apart. No issues at all. Same with salmon. It’s all about heating the pan thoroughly and not too quickly. Heat up on medium heat, splash with water, if the water sizzles, keep waiting, splash again and if the water turns into balls that dance across the pan and evaporate slowly, you’re ready! Check out my shorts, there’s a quick video in there 👍

[@SolarCookingGermany]

Try rolling the fish in flour before putting it in the pan

[@tracle8334]

Hi everyone, i'm looking for standless steal WOK 13 in similar to this video. Lookin for best of the best WOK 13 inches. Any suggestions?

[@BeergrYT]

I have really been loving the Demeyere Black 5 stainless wok because I can use it over a fire or on my grill. Or heritage steel makes a gorgeous 13.5” stainless wok.

[@closeaus88]

Favorite pan is made 5qt saucier

[@leon9021]

How come the Forever Sponge isnt available anymore?

[@BeergrYT]

It just looks like it’s sold out at the moment. You can click the “notify me when it’s available” button to get an email when it’s back in stock.

[@leon9021]

@@BeergrYT Thanks. Do you find this sponge less or equally as coarse as the rough side of the average sponge? I do find that darker coarse side of my sponges slightly scratching my Stainless pan which I know is okay but still something Id like to avoid. Demeyere costs a pretty penny.

[@DanielleNorrisGrace]

Iron, stainless steel, glass, ceramic, or stone. All I use.

[@cdog5760]

I apologize for the unrelated question, but what brand of hoodie are you wearing?

[@Tora58]

This was a great video thank you.

[@BeergrYT]

I appreciate that! Thanks for watching!

[@RandomBrosHDTV]

This guy is amazing!

[@alexandermayer2026]

7 years with HexClad. Still going strong. No deterioration. Metal utensils. Dishwasher safe. By far the best all round stuff. Stainless steel? Try to make a French omelette. Be ready to scour your butt off. Carbon steel? Baby the seasoning and you will still lose it if you sear or cook pretty much anything but the parlor trick of getting eggs to not stick. Curtis stone nonstick? 5 years of everything and zero deterioration.

[@OptimusSatanas]

Enjoy your forever chemicals. LMAO

[@BeergrYT]

I am glad you're Hexclad is still going strong. You are among the few, especially considering you must have bought yours when it first came out. As far as omelettes, I have no issue with them sticking on my stainless steel pans, it's quite easy actually, the only time it might stick is with a real heavy western or something of that nature. There's so much butter in a proper French omelette, that if you know what you're doing it won't stick at all. As far as carbon steel goes, if you apply a proper seasoning, simply searing something won't remove it, same for cast iron so I am not sure why that may be happening to you in that scenario. The only thing that really damages a seasoning is acidic foods, which again, is where stainless comes in. You're totally free to cook with whatever makes you happy, for me, that is stainless, cast and carbon. Thanks for sharing.

[@alexandermayer2026]

@@BeergrYT non-stick on stainless is a crsp shoot at best. Not one acclaimed chef on KZbin uses stainless. Zero. And the carbon steel thing is a crap shoot. I’ve challenged multiple gurus to sear a steak and then immediately produce nonstick, fried eggs. This is what I eat a lot. It cannot be done. A paella carbon steel pan was just reviewed and explained the metallic taste vs stainless. Just exactly what is leeching out? Why is highly tested nonstick considered carcinogenic? I have been taken down so many rabbit holes over the last 10 years of cooking, I am starting to give my real results as an eater, not a cooker.

[@BeergrYT]

@@alexandermayer2026 Like I said at the end of my comment, cook with whatever makes you happy. For me, that won't include non-stick cookware anymore. I have no issue making my eggs or making any other foods or combos.

[@alexandermayer2026]

@@BeergrYT I have challenged at least 3 carbon steel gurus and, I assume the same is true for stainless, to shoot a video of searing a steak and then getting fried eggs to slide. I have tried 20 times and failed. The carbon steel seasoning is fine each time after searing. And I believe you would have to avoid the stainless. Care to film a successful steak and egg cook. Naturally, the searing of the steak has to come first. The steak can rest and the eggs will be warm.

[@bellaemma2020]

Your stuff sticks like crazy

[@BeergrYT]

Not at all actually. A couple of easy techniques keep your food from sticking.

[@theunchartedtrucker1113]

New subscriber here but at least I like your ethics and transparency with this review. My main skillet I personally use is a hexclad 12 inch size and I have other hexclad stuff that I got before back in early 2020 (well before Ramsay’s promotion of them) but I have never been super in love with any of them but I still can’t justify buying better stuff yet. I personally would like something with welded on handles though like Demeyere, Fissler, or even some of the WMF pots have that as well. I mean really it is 2024 and this level of cookware is quite expensive so you should have welded handles already for better and easier cleaning and at least an option for glass lids to look at your food.

[@BeergrYT]

Thanks for watching and sharing! I agree with you, but unfortunately I don't think cookware along with almost anything else will ever come back down in price. Just have to find what works for you and your budget.

[@CharlieKellyEsq]

So i need a good pan to fry meat (chicken mostly) without destroying the non-stick surface. Will this hold up? Im not above paying more for something that will last me years.

[@CharlieKellyEsq]

I just realized I sound like a representative for this company and lobbed you a softball to astro turf this product, but I assure you, this is a real question

[@BeergrYT]

HAHAHAHA, love the follow up note! The Heritage Steel pans are not non-stick, they are all stainless steel but I have fried french fries in beef tallow many times already in my Heritage pots and I have also shallow fried chicken, shrimp and cod so far in the 12" fry pan and the sauce pan. Hope that helps!

[@CharlieKellyEsq]

​@@BeergrYTit does, thank you!