Chef, What's The Best Cookware And When Should It Be Used? Ep: 2

[@wishful1580]

Always I learn something important in your videos. I spent so much time researching this subject and gave up on a matched set. Ceramic coated cast iron for most of my cooking. Thanks to you I will purchase the fry pan needed.

[@AwareHouseChef]

Thank you. My pleasure. I really appreciate the kindness. All the best!

[@shadowpapito]

Thanks for the information. It helped a lot! Peace

[@AwareHouseChef]

My pleasure! Thank you for reaching out and for the kindness!

[@brianbrinegar6086]

Excellent - Thank you! Please add links to the manufacturers in the video!!

[@AwareHouseChef]

Thank you Brian! I thought they were in the description. I appreciate your kindness! Cheers!

[@practicalguy973]

Great information. I use stainless steel, cast iron and carbon steel for all my needs. I dropped the non stick pans about 5 years ago since there is so much confusion on the health of using non-stick coatings. My friend uses old Corning Vision glass frying pans and says he loves them for making eggs, rice and other things. He uses a carbon steel pan for steak. There is something about heating glass directly on a flame that makes me uneasy. I'm sticking with metals.

[@AwareHouseChef]

I never warmed up to Pyrex. It doesn’t feel fun to cook with. Cheers!

[@WholeBibleBelieverWoman]

You are right to be uneasy using the glass frying pans. I used to have a set of them, until I was researching the Corning Ware products and came across a board with different people sharing tips, etc. One woman gave STRONG warning about using the glass frying pans because one had shattered WITHOUT WARNING on her husband's face. I cannot remember the details anymore because it was 12 years ago when she told us about it, but it was really BAD. I think he may have become blind. There was also warning from more than a couple people about glass casserole dishes no matter who makes them (unless you have antique Anchor Hawking or Pyrex -- and you can tell if it is the SAFE Pyrex if the P in Pyrex is capitalized. Once the company switched over to a company that quit using borosilicate the "p" in pyrex may be large -- but is LOWER CASE. I use only Pyrex with the capital P now when it comes to any kind of glass for cooking.

[@practicalguy973]

@@WholeBibleBelieverWoman I am aware of the Pyrex switch to soda lime glass, it's terrible they did that. Soda lime glass can explode in the wrong conditions. I actually owned some and eventually threw them away after learning of that years ago and my moms old ones are borosilicate so hers is safe... or safer! The main thing with any glass is to not over heat it or to shock it with different temperatures but its just not worth the risk for cooking. The only borosilicate glass cooking containers I have are starfrit lock n lock storage containers now. They are thick borosilicate and work great for not staining like plastic containers do and microwaving I trust as they are not getting super heated when only reheating food.

[@dannyt1722]

Big fan of your videos! Very helpful and educational. Congratulations on the 20+k subscribers. Glad your channel is starting to get the attention it is worth!

[@AwareHouseChef]

Thank you Danny! I appreciate you. All the best!

[@kchang428]

Hi chef! Thank you so much for all your videos. I learned and loved all your videos.

[@AwareHouseChef]

That’s awesome of you to say. I’m honored. All the best

[@sqqqrly7750]

I only have to season a cast iron pan once and now they come seasoned. Just use it. Interesting video though.

[@AwareHouseChef]

That’s the key David, you have to use it. Cheers!

[@thevendingmachine2740]

Great video!! Love all the info and glad to see you using all of this beautiful cookware

[@AwareHouseChef]

Thank you so much!! All the best!! Cheers

[@thevendingmachine2740]

@@AwareHouseChef Wish the best for you as well!! Hope you’re having a wonderful day. Keep up the great work!

[@cynthiawhite4875]

This was an interesting video for me as I'm in the process of buying some new cookware and learning as much as I can. In fact, that's how I found your channel in the first place--it was you talking about carbon steel pans. It seems like every type of pot or pan has an issue and you have choose your battles. The jury is still out for me, except that cast iron is not recommended for a glass top stove, and that's what a lot of us are cooking with, unfortunately. My brother loves ScanPan. I'm wavering between MadeIn, All-Clad, and Demeyere. I'm leaning to stainless steel. I'm very wary of all the true non-stick surfaces. The cast-iron enamel like Le Creuset are great, but in my opinion they're for cooking something all day, not whipping something up in an hour. And, again, they are a problem on a glass top stove. I save them for the oven. Always interested to hear your opinion on gear!

[@AwareHouseChef]

My pleasure Cynthia. For a glass cook top I would consider only one Le Creuset piece. Their nonstick. I like made in a lot because of their quality and value. If you can afford it look into Hestan Titanium Nanobond

[@agapeeros9743]

Love your videos! Could you please review Staub?

[@AwareHouseChef]

Thank you I will. All the best

[@mikekennedy5561]

As always, lots of great information Chef! Was wondering if you ever had to "re-season" a cast iron pan and if you can provide any tips on how best to do it, including what is the best type of oil to use (I personally use avocado oil but I am open to suggestions)?

[@AwareHouseChef]

Hey Mike! Thank you for the kindness. Unfortunately I am always reseasoning my cast iron. We’re on Long Island where things tend to rust a lot. I just don’t use cast iron that often. Cheers!

[@talcohain6076]

You seem like you need someone to tell you about Solidteknics, they tell you their stainless steel is from Germany and all the details, I just bought from them and I am very happy! I would love a review on them by someone like you!

[@AwareHouseChef]

Sounds like you are the one! Never heard of them . I will snoop around. Thank you!

[@melodysfiresidefarm]

How did I miss part 1? Your notices has been turned off, why do they do that?! I'm an old soul LOL and have forever used Griswold cast iron I inherited and they are smooth as a babies bottom. I can slide a egg around on any of them but do not cook acidic food in them for the reasons you gave. I also have a very vintage set of blue descoware which is the enamel covered cast iron, remember most of our moms had the flame orange ones? I just happen to love baby blue so I traded my orange set for blue which is pure white inside and when it gets discolored I soak some bleach water in it which removes all the stains. I do have two carbon steel skillets I use outside on the open fire but I did not know till now they also need to be cured since I got them preowned. I will look up that procedure. Thank you, as always I learn something new every time I watch you! And look how you've grown, so close to a million!!

[@AwareHouseChef]

Thank you for always sharing Melody and for the kindness. Not sure how KZbin has been operating as of lately. It’s getting harder and harder to get the videos viewed. All the best!

[@F6Hawk]

Haven't tried carbon steel yet, need to buy a pan and see. Love my MadeIn SS set, thanks for turning me on to them (and saving me a TON of $$$ over All-Clad. I have to say though, my GO-TO metal, aside from acidic foods, is properly seasoned cast iron. Have a skillet with shallow lid (sold as a Dutch oven, but much shorter) that I customized a little. Took the lid, which is about 1.25" deep and sanded the beejeezus out of with 80 grit sanding wheel then 220 grit. Knocked the traditional CI bumps down to SS smooth, then seasoned on my grill with 5 coats of the LIGHTEST flaxseed oil. Properly heated and oiled to 180-225°, this "lid" of a skillet is as good as Teflon for over- easy or scrambled eggs. What would you recommend for a person buying their first (probably ONLY) CS pan/skillet?

[@AwareHouseChef]

Thanks Dave! I have three CS pans. Made-in is my favorite. Love the curved sides. Seasons super well. I was thinking of sanding my cast iron down as well. Still might. Cheers!

[@F6Hawk]

@@AwareHouseChef You definitely SHOULD try sanding at least one. There is controversy over which surface is best (rough or smooth), but I can tell you that while I love all my CI pieces for different cooking tasks, the shallow lid I sanded smooth has become my #1 go-to cooking utensil in my kitchen. Properly seasoned with flax seed oil and 500° five times, it came out beautiful and the first think I cooked on it was an egg without oil. Wasn't as pretty as traditional non-stick surfaces, but add a little oil/butter, preheat it properly (so many fail to do this), and it is a non-stick marvel. Thanks for the CS tip, I'll be picking up a Made In CS pan to add to the collection soon. Cheers!

[@AwareHouseChef]

@@F6Hawk I might film it! Cheers

[@wqtransports]

Thank you so much sir Subbed!!!

[@AwareHouseChef]

My pleasure. Thank you!

[@lindakheshiboun1623]

Hey George, how are your Kirkland stainless steel holding up? Just bought a set but now they’re discontinued!🤔

[@AwareHouseChef]

Really? Probably a production issue. They are great. Very pleased.

[@maria369]

Porcelain coated enamel is the winner for me

[@AwareHouseChef]

Good choice Maria!

[@lucillekochan]

what's the best pan for frying, like eggplant and chicken cutlets

[@AwareHouseChef]

They all work well for that. If I had to pick, porcelain coated enamel. Thanks for reaching out!

[@kylerodgers3608]

I use All-Clad D3 and Copper Core pots/ pans. I feel like a copper pan/ pot with a titanium surface would be the best cookware (second to pure silver).

[@AwareHouseChef]

I think titanium is a great way to go. Not too far removed price wise from Al-clad. I think pure silver might be tough to get at Marshall’s 😂

[@kylerodgers3608]

@@AwareHouseChef I still don’t get the benefit of titanium besides can withstand high heat and more non stick than stainless? Cause copper/ silver heats up faster.

[@AwareHouseChef]

@@kylerodgers3608 it boils down to toxicity. There is some leaching of cobalt and nickel from stainless. Is it life threatening? For some people with sensitivity it can be a problem. Many reputable manufacturers are hesitant or will not share where they source their stainless material. Titanium does tend to be lighter and should outlast stainless but in a commercial environment of severe abuse, stainless lasts a really long time

[@kylerodgers3608]

@@AwareHouseChef I use all-clad so hoping/ assuming they source their steel properly. If it boils down to toxicity and not performance, to me doesn’t show a big difference.

[@suecampbell4811]

Hi Chef! I never heard of the Hestan brand - but then again, I'm not in the cooking business so unless its commercially advertised, I wouldn't know! So, how did you find out about the brand? Was it a restaurant peer or a trade magazine? Just how do chefs find out about these great brands that the average person doesn't know about? (That red sauce looked GREAT, btw!)

[@AwareHouseChef]

That’s funny. I found out about Hestan through a viewer’s comment 😂😂 Their lower end stuff is readily available at Williams Sonoma. I am loving their Titanium Nanobond Line and that you can get from Bloomingdale’s, Amazon. or online on their website, possibly at Williams Sonoma as well. They have commercial stuff available exclusively for restaurants such as counters and refrigeration but their cookware is available for all with a lot of cash. Cheers!

[@mariamyaqub9074]

Hi chef! What's the best cookware material for Pakistani/South Asian cooking where to make curry the flame goes from med to high to simmering? Like all stages of heat are used. Is stainless steel the best gor this or some other material for home cooks? Thank you

[@AwareHouseChef]

I think you may have found my weakest link. Please be patient with me as I study this. All the best and thank you for reaching out!

[@loopbloke]

Thanks but you may have forgot to mention the king. The best and most healthiest pan or pot always to cook is none of those but the basic thousand year old clay pot. of course maintenance without breaking is a key but it is too cheap if you can find a decent potter. a 7 star chef told me that one of his secret to cooking high mercury fish or acidic meat is clay pot coz clay is alkaline in nature and will significantly reduce the toxicity in acidic levels. it also releases something "forgot the term" so that the dish can be kept outside for long time before it get spoilt.

[@Kathleen67.]

Cost aside, would you recommend Hestan Nano over Made In given what you mentioned about sourcing steel? I have my Hestan Dutch Oven, haven't had a chance to use it yet. I hear it is the same pan as yours, but with different handles. I just picked wild garlic, sauted it in butter then added egg and a little Celtic Sea Salt, it was amazing.

[@AwareHouseChef]

I really like the Hestan cost aside. I would only purchase made in stainless right now but I love their carbon steel. I love fresh picked garlic! Cheers!

[@Kathleen67.]

@@AwareHouseChef I will continue to watch for updates. I was actually looking at made in due to cost. Thanks!

[@AwareHouseChef]

@@Kathleen67. my pleasure

[@marthaconsolo5336]

Have you ever tried Heritage cookware of know about it?

[@AwareHouseChef]

I have not but I have heard of it. Do you use it?

[@marthaconsolo5336]

@@AwareHouseChef yes, I just bought a set. I heard about it and did some research. Found an article and youtube videos comapring it to All Clad. Heritage was as good or better than All Clad.Also Heritage is 100% made in the USA and I read that All Clad handles and lids are made in China. I am learning how to cook with it now and am glad I found your KZbin channel! I used the baking soda method for cleaning and loved it!

[@AwareHouseChef]

@@marthaconsolo5336 thank you for reaching out and letting me know and I truly appreciate your kindness. If I can do anything for you in a video, just leave a suggestion. In the meantime, I will look at Heritage all the best!

[@chadmiser6787]

I’m about to buy a set for the holidays coming up, but I’m stuck. If you had a choice, which would you pick out of Hestan ProBond professional clad stainless steel set or Made-in stainless steel? Thank you in advance.

[@AwareHouseChef]

If I had to purchase stainless, I would go with made in. If you can afford the titanium nano bond, that’s a different story I would definitely get the Titanium hands-down.

[@chadmiser6787]

@@AwareHouseChef thank you for the quick responds and happy holidays.

[@AwareHouseChef]

@@chadmiser6787 thank you! All the best

[@rickcoffey5579]

Hey George, I want to leave my nephew my cast iron cookware. Unfortunately, I mistakenly added wine and tomato to create a sauce and lost the seasoning it came with. What is the best way to re-season it?

[@AwareHouseChef]

I wash mine thoroughly with soapy water. Then I put it in the oven until the water is evaporated at around 200 F. Then I coat it lightly with oil inside and out and leave it in the oven at 350 F for an hour. Then I let it cool in the closed oven until it is at room temp . If it is not an even dark black, coat it with oil and repeat at 350 again. Hope that helps Rick!

[@rickcoffey5579]

It does and so easy! Thanks George!!

[@baeisaworld141]

What about All Clad ?

[@AwareHouseChef]

Call them and ask them if they can tell you from what country they source their raw stainless

[@baeisaworld141]

@@AwareHouseChef I heard that they have not good customer service, and also they're not active in social media .. but, is it that important to know the source of their raw stainless ? I mean, isn't enough to consider the name (ALL CLAD) and the history of the company + the highly quality and performance of their cokeware to buy it ? Note that I own non of them, but I'm about to buy new set soon Finally.,, I really enjoy your videos Thank you ❣️

[@AwareHouseChef]

@@baeisaworld141 when I called them I wanted to find out if they actually got their stainless steel from the United States. They told me they cannot answer that question. So if it’s made in the United States, what good is it if the steel comes from China? But maybe it doesn’t come from China. I don’t know. They wouldn’t tell me. Costco tells you that it comes from China. You have a choice

[@baeisaworld141]

@@AwareHouseChef I'm from outside of US, I live in Saudi Arabia,, So I'm also wondering about the warranty, Since I couldn't fine such a good options here, so I'm considering order one of them fr Amazon US. However, if the warranty is not covered, this is a deal breaker.

[@AwareHouseChef]

@@baeisaworld141 if you are a professional, it would take quite a few years to destroy that pen. They do not cover scratches, or dents. They do cover warping but they’re going to fight you on it they’re going to say that you use the pan with too much heat. They do cover the rivets. But if you’re looking for something that you’re going to pamper and take care of in a home kitchen, you don’t need to worry about a warranty. You will never do anything to those pants and destroy them

[@HS-wp5vb]

I am unaware of any scientific study that shows any discernible health risks associated with using stainless steel cookware, be it made in the US, Europe, or Asia. Given that 42 % of Americans are obese, health risks associated with stainless steel is definitely NOT something anyone needs to worry about.

[@AwareHouseChef]

It is true but there are people who are highly allergic to cobalt and nickel. There is some leaching when cooking acidic food in stainless and there is plenty of research to show that. Google it on Google Scholar. The problem is with really poor quality stainless coming out of third world countries. So you need to find a company that cares about where they source their metal, at the very least. All the best

[@HS-wp5vb]

@@AwareHouseChef OK. Allergies is another issue, though the number of persons suffering from nickel allergies is fairly low. In any case, there is still no need to spend thousands of dollars. I live in Germany and it is easy to find German-made skillets from German steel for around 100 - 130 € = US$. Those brands do not sell in the US, but deMeyere (owned by Zwilling) does. It is "Made in Belgium" and considered as least as good if not better than AllClad. A good quality enameled coating avoids any leaching. An enameled cast iron skillet from Staub or Le Creuset should do the trick plus it comes with great cooking properties.

[@AwareHouseChef]

@@HS-wp5vb I love German manufacturing. As a matter of fact, I did a review on Demeyere. Excellent product. It is far more expensive in the US. But you are right. Made-in is an American brand and it is reasonably priced. All the best! Thank you for the discussion

[@slimshady2022]

If you could only choose one…Stainless steel or Nanobond?

[@AwareHouseChef]

Hands down Nanobond. Only one stainless out of all of the brands… Demeyere.

[@da900smoove1]

I'm sorta puzzled about these oven safe Maximum temperature ratings of 450-600 degrees when Melting points of Aluminum, Copper & Stainless steel are 1100-1200 degrees Minimum and Unless Searing Poultry/Fish/Meat 4-10mins why would you need to cook foods at such High temperature when it results in Scorching/Burning of Food & Pots-Pans???....Does the majority of the public have Zero idea on how to Properly Cook Food???....Few home Stoves get above 500 degrees anyway

[@AwareHouseChef]

I think it becomes an issue when broiling more so then baking. Broiling temps even in a home oven go much higher than 600F. So transferring from stove top to a sear Uber a broiler is where you would want a higher Temp rating. Thanks for reaching out. All the best

[@da900smoove1]

@@AwareHouseChef what food items go into a broiler (500-550-600 degree) and stay there past 10 minutes without being Burnt to Charcoal???

[@AwareHouseChef]

@@da900smoove1 none. I think the temperature rating for a pan is more along the lines of will it warp or delaminate at higher temperatures for even a minute. It’s damage control really for “limited” warranties

[@bobr.6312]

30 yrs ago I bought an ALL CLAD pan, it was $175 then....recently it warped! (Go figure)...I called, sent it back in and they sent a new identical one to me. THEY STAND BEHIND their stuff. I won't buy their 'Made in China' products, only the ones made in the USA...it is knock out wonderful. I do have some cast iron, but use it only once in a great while. Non stick is a no no for me. I don't need it, once I learned how to use stainless, I have had practically nothing stick ...and it does a great job creating fond.

[@AwareHouseChef]

Cool Bob! Much appreciated! Thanks for sharing! Cheers!