Famous Cookware Brands You Should NEVER Buy (And Why)

[@PrudentReviews]

Learn about all the cookware brands to avoid here (there are more than I could fit in this video): prudentreviews.com/cookware-brands-to-avoid/ Want to know when the best cookware brands go on sale? We track prices for all our recommended brands and send an email when it's the best time to buy. Sign up for free: prudentreviews.com/newsletter/

[@Wigington24]

I'm sorry I must have smoked too much weed. I have an All-Clad stainless I don't even pay attention to Teflon

[@sandraclay8069]

I have been using my Alll Clad pots and pans for about 9 years now. I have cast iron skillets that are 55 years old also. I cook pretty much every night for my family. My pots and pans have held up just fine, especially my non-stick pans which I use every time I cook.

[@richardcollins6026]

Hey @prudentreviews will you review the Cuisinart Stainless Steel line couldn’t find on your playlist?

[@PrudentReviews]

@@richardcollins6026 I plan to soon

[@user-eh2hj8bx6O]

Ree Drummond doesn't need "support." Read about her husband family connection to Killers of Flower Moon!

[@joeoleary5346]

C’mon bro! I love your work. Don’t start with the misleading clickbait pictures like a red arrow pointing to AllClad!

[@godnyx117]

Well, he practically didn't clickbaited 😂

[@bl4558]

Just grow your numbers though quality content. Clickbaiting is stupid desperation. I do not give out subscriptions easily. Gotta earn it. You have moved down the food chain on that for your channel.

[@Francis__D]

@@godnyx117 He did clickbait. Title of the video said "brands" with even arrows pointing all-clad. Then he immediately walks it back "oh i dont mean all of All-cad just this non-stick. bruh... First time viewer but this is definitely a channel for the do not recommend pile.

[@godnyx117]

@@Francis__D You are right. My comment was a joke (you can see for the emoji).

[@Francis__D]

@@godnyx117 My bad lol. that went over my head

[@cheetocairo]

I switched to cast iron about 4 years ago and it's amazing. It's really not hard to maintain them and once the seasoning is built up, I can fry an egg without adding extra oil. And if I continue to maintain them, they can be passed down for generations.

[@splashpit]

I bought a cast iron pan when I moved out of my parents house 35 years ago , when my girlfriend later wife moved in she added her non stick that lasted a few months , I used that cast pan at lunchtime today.

[@tpen891]

Cast iron will last forever. Don't waste money on these China made trash.

[@TerryKashat]

A little of the oils below go a LONG way and truly never hurt nobody. Butter (grass fed) Ghee (grass fed) Olive oil (extra virgin in glass / $15 and above) - not high heat Coconut oil (extra virgin) No reason to use any other oil.

[@maylani3697]

I’ve been sucked into trying the fancy brands too. Never found one that I was happy with. When my mother passed away. I inherited the cast iron frying pan that I remember her ALWAYS using…It’s the greatest pan ever! And, talk about lasting a lifetime? That frying pan is at least 50 years old and still going strong! 🍳

[@0annonymous]

I actually invested in some permanently coated cast iron pans, and they're nice I like how cast iron can actually hold heat

[@Voodoofairy88]

I've only ever really used cast iron because I learned to cook from my Grandpa, his Ojibwe mother & Black stepmother (Haitian). Grandpa gave me the "family" 12inch skillet in 1990 & it was over 150yrs old then.

[@sideshot3882]

i went stainless steel years ago once you get the hang of it like anything you will never go back

[@terywetherlow7970]

@sideshot: I pick up stainless @ thrift stores. Older women bought Stainless when it was decent and it has held up well. Prior to 70's they couldn't sell garbage like they do today.

[@0annonymous]

Stainless steel is fine, but it can stain and be awful hard to clean to make it look like new I also learned how to preserve my pans for LONGER just by cooking on LOWER heat I discovered how cooking on lower heat has benefits Not only does cooking on lower heat help protect your pans, but it also makes your burners last longer Someone did something right because the old stove that came with my place is still working The stove is from the days when they had different colored appliances, so someone did something right to help make it last that long

[@jvallas]

@@0annonymous Barkeeper's Friend is magical for cleaning pans.

[@heathererwin8260]

Yes! My daughter tells me she HATES my stainless steel pans because things stick. I asked if she was using it correctly, and then showed her the right way to use it. Now, she loves it.

[@niko1even]

I still like to keep a carbon steel pan alongside my stainless (which I mainly use). Stainless for most things, caebon steel for things that stick to stainless like baking cornbread or brownies.

[@maryanncarmody5646]

Omgosh I almost lost it when you mentioned All-Clad first… then you clarified, thank goodness! I have the D3 Stainless and love them.😎

[@Cappy609]

Misleading about All-Clad. I recently returned a nonstick D3 skillet that was over 10 years old for warranty purposes since the surface no longer did the job. They replaced it free of charge. So as long as you don’t abuse it and void the warranty you can be confident about your investment.

[@bikeny]

I make it a point to dismiss 'celebrity' products from the get-go. I would rather they do the reviews of the stuff and then announce who makes the better item. But to buy 'jane doe cookware' because jane doe is a chef, well, like you said, the name is probably slapped on low-quality stuff. I also don't listen to endorsements from them when they are shilling for whatever. I guess basically my spidey-sense kicks in whenever I happen to see any ad from anyone that is a celebrity or even a D-list one.

[@AngelusBrady]

@@bikeny Thomas Keller mostly avoids this by collaborating with known brands and just remaking existing lines with modifications.

[@hhjhj393]

The things I care about when buying a product: 1.) Where is it made and how are the employees treated? Chances are a $10 pan made in China was basically made by slave labor, why would I want to support that? 2.) Is it simple and well done? At this stage in my life I don't want gimmicks I want something done simple but well. 3.) Does the company engage in scummy tactics. Do they do weird marketing scams, weird manipulation, basically how good is their customer service and focus. Will a company actually try and take care of me as a user or will they just try and scam me and move on. That's what I look at. So I would rather buy a used All Clad, personally.

[@Visitkarte]

THANK YOU! Expensive non stick is a ridiculous waste of money.

[@violetviolet888]

ALL nonstick coated pans are a waste of money and dose you with PTFE & PFAS toxins. They are made to PROFIT corporations and fill landfills due to planned obselescence.

[@josephgaviota]

1:10 _The cooking surface will eventually look like this ..._ And I assume I _ATE_ that coating that flaked off.

[@0annonymous]

What you can do is start cooking on lower heat and SOAK your pans BEFORE cleaning What I like to do is put a little bit of soapy water in the pan needing cleaned and put the burner on low After letting it sit for a few minutes all I have to do Is just take my dish brush and gently wash the pan I discovered it really doesn't take much effort, and that's for light duty cleaning If you have a lot of cleaning, then you're going to have to leave the pan soak for a bit longer You can actually make your pens last so much longer just by taking good care of them Take what you know and learn how to do it BETTER I hope what I pointed out here helps SOMEONE

[@theoracleprodigy]

Never spend tons for non stick... Love my all clad stainless though. They are mint.

[@GFSwinger1693]

I'm with you on this one. I have a fair amount of higher end cookware but on non-stick I just go affordable because all non-stick coatings wear out. The best non-stick is really a well seasoned CI pan.

[@StarGateSG7]

I haven't found ANY cookware I really like so I custom CNC-machined my own pots and pans out of one single piece of high-grade PURE Titanium that have 7 mm EXTRA THICK walls and bottoms with BIG, THICK and wide HANDLES that are all one-piece and NOT riveted, screwed or otherwise separate pieces from the pan! The handles are actually part of the one-piece CNC machining of each pot and pan! I have BIG hands so I designed-in BIG and WIDE handles on my pots, pans and lids including an extra wide two-handed holding handle on the OTHER SIDE of the main handle that I can get my gloves/mittened hands wrapped around properly and be able hold a heavy pan and pot with two fully-gloved hands if needed. Then I coated the entire ultra-pure Titanium pots and pants with a 3 mm thick coating of Niobium which can withstand 2400 Celcius (4400 F) ultra high temperatures! Niobium is the least toxic and most highly INERT high-strength metal known to humans! This 3 mm coating plus the 7 mm thick Titanium walls and bottoms makes the pots and pans much thicker than most cast iron cookware but are still fairly light in weight. The Titanium provides the heat diffusion and strength and the thick Niobium coating provides the non-toxicity. I also micro-machined and then POLISHED the Nobium coating to a PERFECT MIRROR FINISH SMOOTHNESS so that NOTHING sticks, not even eggs! I also use ONLY custom carved wooden spoons so scratching the surface is not possible. The high MOH's Scale hardness of the heat-treated AND fully-cryogenic-hardened metals means the finish is ultra-hard and a nearly completely non-stick finish meaning it should last a few centuries! The blocks of Titanium and Niobium were VERY expensive so these are literally $25,000 worth of cookware BUT they are UTTERLY PERFECT with nicely balanced weight, beautiful wide and grippy handles and perfect cooking ability with no metallic toxicity from there being no Chrome, Nickel or Manganese in the metals at all! Just throwing that out there so you can try that idea too if you're handy with a CAD/CAM/FEA application and some CNC-machining! V

[@Procedurallydegeneratedjohn]

Either expert level trolling or you have some dope ass over engineered pans

[@StarGateSG7]

@@Procedurallydegeneratedjohn Anything I make is WAAAAAAY Over-engineered! We have MULTIPLE 5-axis CNC machines and multiple Stainless Steel, Titanium and Ceramic powder laser sintering and electron beam sintering machines! Like I said, they are technically $25,000 pots and pans custom made for me! I could probably start a line of Titanium-core and Niobium cover-layer pots, pans and cutlery and people would by them buy the many-thousands-of-container-loads. Mine were CNC machined BUT for large-scale manufacturing, I could Gigastamp them too by the hundreds per minute using a Titanium hot metal stamping process and then specialized cold-recycled/filtered silicone oil quenching process with a subsequent thick-film metal vapour deposition in a very large vacuum chamber by the hundreds to coat them with the Niobium layer to get the super-smooth non-stick ultra-high-heat resistant metal surface. V

[@barryhaley7430]

I totally agree with your non stick All Clad pans. I love their SS 3D pans but their non stick wear no better than a $30 pan. They last a couple years max.

[@henriettalowe4689]

I purchased a set of SaladMaster stainless steel pots 50 years ago and they still like almost brand new. The only thing with these pots is that I cannot use my Dutch oven in the oven because of the handles. They also have a lifetime guarantee.

[@wwoods66]

The handle on the lid of the Dutch oven? You may be able to get a metal handle that fits, at a hardware store or somewhere. For baking bread, I just take it off and plug the hole with a bit of aluminum foil.

[@mitlangjong7772]

OMG already 50 years salad master ?😮

[@alexvictorespiritu3786]

@@mitlangjong7772Yes! Lifetime usage

[@alexvictorespiritu3786]

Nowadays, Saladmaster handles are detachable.. so we can bake without worries anymore

[@elenaapaka4028]

Newer pots have detachable handles. Contact a rep, I heard you can turn in your old model & purchase a newer one at a discount. Your reasoning is cannot use in the oven with attached handles. I see those older models with attached handles on e-bay.

[@sheilam4964]

Good advice given from a practical perspective. Thx for doing this, filming it and sharing it with us.

[@PrudentReviews]

Thanks for watching :)

[@KahnuevsKrake]

I recently switched to stainless steel pans and I love them. Le Creuset may claim they have a harder non-stick coating than their competitors, but they never last very long. Sure, non-stick does have its uses, but you have to wrap the damn thing in cotton wool and use it more sparingly for it to last, and even then , it won't be as long as cast iron or stainless steel. For non-stick, I try to find a good quality but inexpensive pan. I'm not paying £200 for it!

[@Thommadura]

At Costco Right now they have a box with a 10" and 12" Tramontina TRI-Ply Fry pans for $29 - what a steal and there is not enough of a difference between them and all clad to pay ten time the price for all clad. I bought my Tramontina Tri Ply pots back when Americas Test Kitchen recommended them in their SECOND year (almost 30 years ago) and frankly I do not see why anyone buys anything else. I have Electric stoves - live in the middle of farm country and no gas -= and so when the bottoms of the pots invariably get too stained - a little oven cleaner brings them back to perfection.

[@emjay2045]

Yup. Just purchased this set four days ago ! 👏🏼

[@greenrockgarden2851]

I’m just sticking to my Cuisinart stainless steel, Amazon Brand Dutch ovens and Lodge cast iron. I have 1 nonstick pan for eggs. It was $5. It’s really functionality and long life over brand for me. I can attest that Rachael Ray sets SUCK! I owned them less than a month before tossing them. The pans warped and the pots heated unevenly. I cook and bake breads from scratch daily. I don’t have time to deal with crappy cookware. Thanks for the review!

[@pamcornelius9122]

Her dog food is terrible too. She sells her name to junk companies.

[@Zzyzx--]

I have the Tramontina 14" non-stick fry pan, their commercial grade 8-10-12" aluminum non-stick frying pans and their 12" non-stick saute pan with a glass lid. They're some of my favorite cookware, always get good results using them. Best part, all were bought very inexpensive at Costco, I don't think it cost more than $100 for all of my non-stick pieces. Please do a comparison featuring Tramontina, it's great value for cost

[@smallestcat]

bruh, dont buy nonstick. the coating wears off and you have to buy a new one. stainless steeland cast iron lasts forever.

[@Zzyzx--]

@@smallestcat I've got SS and cast iron pieces too. What I use depends on what I'm making. For example, nothing beats my 10" Tramontina non-stick fry pan for making an omelette, comes out perfect every time

[@jonathandeere6232]

Bought at Costco. Any pan set can be returned every three years for brand new. Invest in Hexclad if you want and do it. Just make sure you save and return the whole set to get new.

[@leo.girardi]

I agree completely!. About 30 years ago I got an All Clad LTD set, and then later added a nonstick fry pan. Well, that Allclad nonstick lasted maybe a year, then in the dumpster. The original set, still going like new. Like your reviews.

[@echt114]

I have an LTD saucepan and it's been fantastic. I don't know why they ever discontinued the line.

[@echt114]

I have an LTD saucepan and it's been fantastic. I don't know why they ever discontinued the line.

[@dianahcrumpler9791]

My SS WMF pots and pans that I bought in Germany in 1992 are still going strong and still as beautiful as the day I purchased. Even back then they were expensive, but I’d say it was money very well spent.

[@WebGems]

GreenPan has so many different models of non stick pans, would be nice to get a video on which ones are the best

[@cdrone4066]

I bought Allclad pans at TJ Max, the most expensive was $35.00 for a 12 inch.

[@LinA-it9vd]

There are different qualities of AllClad. A $35 pan from TJ Max is not the same as an All Clad copper clad bottom pan.

[@rattlecat5968]

TJMax sells overstock and "seconds," meaning "NOT first quality" products. For socks or a vase, TJMax is fine.

[@eyedocbeck]

I bought a Viking pan at TJMaxx…thought I had hit the jackpot, turned out bottom was not even and it teetered on the stovetop. I have induction cooktop, so it was totally useless! I gave it away to someone with a gas stove on which it should work okay

[@sunshine40ish]

Non-stick cookware is good up to 399F. Cook with medium high heat. If you heat it to over 400F it will destroy the pan. That's something to consider when those pans are built to be used for 7 years then replaced. If you use stainless steel the pan must be hot enough to cause water drops to dance or the food will stick. People don't know that and that's why we see perfectly good $200 pans in thrift shops.

[@lauraansara5066]

Best line... "Gluten free warning on a water bottle"😂😂😂

[@JayB-bq7hh]

You should change the title to "non-stick" , I rarely if ever use it.................USA made All Clad works great !!!

[@annapowell5702]

I agree. Real cooks know how to cook using the high quality line of All Clad. It’s fantastic!!!

[@JayB-bq7hh]

@@annapowell5702 You get what you pay for..............I have had tons of All Clad pots & pans !! I used to buy & sell preowned and was in restaurant equipment sales !! Also cooked for over 20 years !! Retired now , LOL

[@debrarouselle9761]

Good steel pots and pans only or cast w/o any non stick surfaces!

[@daneekaplan4284]

LOL I was running to the comments because I've had the stainless steel pans since my wedding 30 years ago and they are in perfect condition.

[@PrudentReviews]

😂

[@alexvictorespiritu3786]

@@PrudentReviewsi bought my stainless steel cookwares way back in 1986.. they still look as good as new

[@brianedwards9240]

I would say it’s good to hear the lowdown especially on the short life of the no stick pans. About 8 months ago we spent around $170 on Ninja set of a 12 inch and I think a high wall around 14” with glass cover. Not a bad deal and should last us two or three years and we baby them pretty much but already can see they are wearing. After seeing your video and some others about finding the right temp to make stainless steel pans non stick with oil I was intrigued. I been wanting to cook some beef doing the searing and all which does not seem to work that well with non stick pans which is all I have right now. The thing I heard about stainless is you have to worry about the heavy metals being given off by the pan. Cast iron seems heavy and somewhat bothersome. So starting to do research and find something affordable.

[@SuzanneWho]

The only non-stick item I have is my little Dash skillet 😁. Everything else is carbon steel, cast iron or ceramic cast iron (Dutch oven).

[@trublgrl]

Honestly, my best stainless steel cookware has come from Homegoods, TJ Maxx, and Marshalls. They always have something cheap, stainless, and of good quality, at a huge discount because they sell odd lots and remainder type stuff. I don't even buy by brand, just look for something that has a heavy bottom and a good fitting lid, and almost any heavy stainless pan is going to do the job.

[@AereForst]

Carbon steel all the way for most of my needs. All the benefits of cast iron without the weight. Look at the one piece Argentinian brand Darto. $15 flat fee shipping with DHL regardless of number of items. Thicker and better than Lodge and do not warp.

[@63ah1275]

I love my All-Clad stainless pans, but for non-stick it's Tramontina all the way. I have 3 skillets and I'm about to buy a fourth. Years in, none of them are nearing replacement time.

[@Rburg00]

I have a mix of Matfer carbon steel, and All Clad stainless pans and very seldom ever have sticking issues, even with eggs. It seems strange that people are still buying nonstick pans when you don’t have to pay premium prices for better pans that will last lifetime if used and cared for properly.

[@philipstaite4775]

Agreed. I have DeBuyer carbon steel as my go-to, with a mix of Heritage Stainless/Titanium and a couple of Misen stainless pieces for acidic dishes. Gave up non-stick a couple of years ago and do not miss it at all.

[@jons3808]

Couldn’t agree more, once I learned how how to use my All-Vlad D3 stainless my eggs just slide right out of the pan. And they’re so easy to clean ‘em up to look good as new. I will never use a non stick pan again.

[@nanloyd4250]

I inherited my mom's many pieces of cast iron and most were at least 50 years old. A few had burnt on buildup on the sides but I decided to leave it that way (it wasn't coming off without a chisel and a hammer, maybe 😁) because the inside cooking area was perfect. Once you season well and learn how to cook with it, it's a keeper💕💕

[@ddee1263]

All Clad has a sale every year near their plant. I purchased a full set years ago at a nice discount. I love them.

[@Czechmate.z]

I am still using my Revere Ware stainless with copper bottoms . Some pans are 30 - 40 years old and cook well .

[@jodirauth8847]

I have several All-Clad pans I bought at goodwill. My favorite pan use them everyday, I'm searching for more.

[@BigBoyJay_69]

1:24 Costco Business Centers have the Tramontina non stick pan for like $20 when on sale and around $30 regularly. Best nonstick pan I've ever used!

[@pedromata3931]

Hey man just watched a bunch of your videos I’m 22 and need to buy basically everything I’m a buy the “made in” 2 knife’s the chef and bread knife do you sharpen them and how often? Also I’m looking at the ninja stainless steel set it’s 330 on amazon but other then the never stick I don’t think you’ve mentioned them once on your stainless steel pan review Line ups are you familiar with them? We getting an induction range I like the way stainless looks but I’m afraid I’ll mess them up and I’m not sure if to just stick with what I used growing up but anywho thank you your content really helped my figure out something about my life I’ll use basically everyday ❤

[@sharoncontini3284]

I use my 360 daily. So expensive I waited years to buy it. Simply the very best. I prefer over all clad. Made in USA.

[@GETSOMEICo.35MARINES]

100 year old iron and GRISWOLD DUTCH OVENS WILL DO ME JUST FINE .. great video 👍🏽 I own some allclad but it’s pretty decent and I payed less then $100 for both pans !! 5 years and the look pretty good still🙏🏽 Still theres no substitute for good iron !

[@ScottH7651]

i've been using a $10 walmart ceramic nonstick pan for years and it still works great. I've noticed NO degradation and rarely use butter or oil.

[@allyouneed71]

as a cook/chef for over 25 years, I can tell you that you almost never see coated pan in the kitchen as the coating cannot stand up to constant use or the heat it will be subjected to, then there is the scrubbing by the dishwasher and being run multiple time a day in a commercial dishwasher and being tossed around as it is being used and stored

[@ArmadilloGodzilla]

Demeyere proline, got three plus their Atlantis pots. Brilliant kit. Got a couple of CS I also use.

[@hugoanderkivi]

@@ArmadilloGodzilla I love my Demeyere Proline 7 28 cm pan. No other like it.

[@nancysullivan-zl6yq]

Had a set of Tfal. Lasted a long time. Then the chemicals started leaching and tossed them. Now that I’ve learned more and sadly cooking for one or two at a time. Cast iron fry pan, Dutch oven and lid that fits both. Cast iron two burner reversible grill/gridle. Had a nice calphalon set. Won’t go into the story. Very sad but only one pice did I get back with the lid was the big deep pan for sauces soups etc. I’m at the point where instead of sets buy pieces to fit my cooking needs. Now I need at least a 2-2 1/2 court sauce pan. I’m leaning for stainless steel.but only want to spend no more than $ 100. Any suggestions?

[@patrickhenigin4805]

I just bought a tfal ss saucepan. It works well on an induction countertop burner. I am hopeful that it meets my expectations.

[@vagos06]

Can you review the Fissler profi line? They have a disc bottom, but it's very thick and they reportedly have excellent heat retention and even spread.

[@lemuret69]

In my experience, Fissler is absolutely wonderful. My introduction to them was a large, sturdy stainless steel pot that I've been using for upwards of thirty years. More recently, I was given a non-stick saute pan that is nothing like any non-stick I've ever owned - thick-walled and with a hard, hard coating that has not deteriorated one bit in about two years of frequent use. Wholeheartedly recommend!

[@vagos06]

@lemuret69 I also have a couple of pots and pans, and I feel that they perform better than others. Maybe they are not so popular due to the perception that bottom-clad kitchenware have poor performance (which is true for the cheaper ones). I'd like to see a comparison between fissler profi and high-quality, fully-clad pots and pans to see how they stack up, though.

[@ArmadilloGodzilla]

Had the fissler pro stainless 28 cm but gave it away and bought another demeyere proline, which is a lot better.

[@alwaysemployed656]

I don't expect any cookware to last long, so I buy what's decent enough for the lowest price. Teflon don't last long at all, so why spend extra for Teflon coated? Use nonstick spray. Can openers develop rust, so I buy a decent one for around $5, not $20 or more. I buy big pots and pans sets at lowest price. When the pots and pans are done and gone, just buy another set.

[@Puzzledrev]

Since I learned that all the expensive non stick stop working at some point, I now buy the inexpensive pans in the grocery store.

[@SketchybrainD]

I love my cast iron. I need to get a good stainless 10” I’m wondering what you think of oxo

[@taylord5266]

Hello! great content, thank you. Can you do a review of the Scanpan Fusion 5 ( 5 clad all stainless line ) this is a fast rising trend in highend ktichen due to some videos of Michelin Chefs using them. I am particularly interested in your opinion of the Scanpan Fusion 5. Thanks!

[@shoot-n-scoot3539]

+1 for Tramontina Pro Non-Stick. Sam's Club sells "Member's Mark 12" Aluminum Nonstick Restaurant Fry Pan" and I believe it's made by Tramontina. I clean my Nonstick ONLY with washcloth and soap and water. Cleans easily and doesn't mark the pan.

[@PrudentReviews]

That Member's Mark pan looks a lot like Tramontina Pro and Vollrath Wear-Ever

[@SunriseLAW]

I have a couple stainless steel pans I use for everything. They were $10 or so at Goodwill, made in Brazil (Tramontina) and even when new, they are super-inexpensive. I never have sticking problems; I use a little spritz of cooking spray that sells in a two-pack at Costco. I do that even when frying in butter. SO.... I expect that soon there will be a study showing that consuming small amounts of non-stick cladding is less harmful to health than using cooking spray.

[@faisalitani8114]

Hi dear , is tefal titanium stainless steel good ? And thk u in advance.

[@HS-wp5vb]

The best indicator is always an Italian grandma. Terrible cookwear, simple kitchen, and the food tastes always amazing! It's the cook that counts! There is a good argument to be made for investing in long-lasting quality cookwear. Above US$ 150, the technical room for improvement has virtually come to an end, an you just pay the company. As for non-stick, it's never long-lasting, whatever you buy.

[@porkrind3512]

I agree about blue diamond pans. Had one, and it died quickly in the no stick. I am not a hard cooking person.

[@RYN988]

Bought a carbon steel pan and I've never looked back. It literally does everything from searing to cooking an egg.

[@patrickhenigin4805]

90 percent of my cooking is a carbon steel wok.

[@mscatnipper2359]

Your efforts save me aggravation and money - thank you!

[@PrudentReviews]

You’re welcome! That’s the goal

[@rsawyer757]

I stopped buying non-stick pans completely a few years ago. I get 90% of the way there just by preheating a stainless, carbon steel, or cast iron pan with some oil and those will all last forever. I don't see the point of buying disposable pans for slightly better performance in a narrow use-case.

[@philipstaite4775]

I can verify / second everything he said about Blue Diamond. That was the last non-stick I had, and it suffered all the issues mentioned. About the only good thing I can say about it is that it was bad enough to drive me to learn to use carbon steel. ;-)

[@kimariokiji]

Love carbon steel. It’s naturally non stick once it’s seasoned.

[@Kate.g.]

Do you try stainless and non-stick from Creuset? I always love your review about product, no bullshit

[@PrudentReviews]

This is in my queue

[@Kate.g.]

@@PrudentReviews Ohhh 💛

[@my4mainecoons338]

I have a couple of pieces of the "too expensive" All Clad. They were promotional pieces (special price) when I purchased them in 1994. I considered them "investment cookware". The 10" "everyday" pan w/cover was $99, the 8" skillet w/o cover was ~$50. The nonstick surface is wearing out in the center but I love them and still use them.

[@jillcnc]

I have a GreenPan 10" nonstick ceramic pan that I've used maybe 4 times and already food will stick if I only use a little bit of oil. At this point, once my GreenPan pans are shot, I'll keep an 8" around for eggs, but other than that just use my Tramontina Tri-Ply pro stainless, which is wonderful.

[@PrudentReviews]

Good plan

[@bl4558]

I primarily use my AllClad D5 stainless stuff. I DO, however, have a couple of D5 nonstick pans for special uses like eggs. I am not wealthy, just a professional Chef who does cook for his family on a daily basis.

[@jamesnetwall1193]

I have never committed a crime of this nature in my life but I'm telling you right now if I ever ran into somebody that actually dropped $200 and some dollars on a damn frying pan I wouldn't mug them

[@michaelfinley9988]

Go ahead and buy that toxic Chinese cheap crap.

[@lars2894]

What do you think about Tramontina tri-ply clad pan?

[@cw5451]

What do you think of Saladmaster? I used to work for them, so I have the full set, which is very expensive.

[@svenmagnus3326]

Granite Stone is a great low budget set. Bought them because of the deal I got. Mine are going on 2 years old and still best "non-stick" I have ever used..

[@ciannacoleman5125]

Solution to the Always Pan: get a Lodge Braiser (or Le Creuset), a Teak spatula, and a colapsible steamer basket, costs maybe $10 more and lasts 10x as long. lol

[@dantefuego]

whats the best 18/0 stainless steel pan?

[@philipp594]

Will you test Mauviel 3 and 5 ply?

[@tckoppang]

What's your recommendation for a non-stick skillet like the Tramontina that works with induction?

[@PrudentReviews]

Some good options: Ninja NeverStick, Misen, All-Clad HA1, All-Clad NS Pro (little pricey)

[@tckoppang]

@@PrudentReviews Thanks!

[@Amybnuy]

I love my tramontina frying pan

[@rioblu]

The circulon C1 series is perfect. Even though they say you can use metal utensils with it, you should not use metal, it will last longer if you use silicone.

[@KaiAdventure]

I bought a Calphalon set of stainless steel pots and pans at Costco. Is that a good brand?

[@PrudentReviews]

Yes I’m a fan

[@drkennethnoisewater4469]

Do you ever review T-Fal?? I've searched through alot of your videos to see your reviews or comparisons with this brand. Mainly their stainless steel items.

[@MediaRoom728]

Is Scanpan not mainstream enough to garner your attention? I never see you reviewing any of their various product lines.

[@PrudentReviews]

I've reviewed them in the past on PrudentReviews.com but I gave away the pans before I started doing videos. I may buy them again, re-test, and make some videos for this channel. In the meantime, here's my review: prudentreviews.com/scanpan-review/

[@giuseppijimi]

Yes please review their HaptiQ line, I've had them for years and only used wooden spatulas and washed by hand. The coating is just like I've had and it's been over 5 years. The only thing I have noticed is on the edges the coating does chip away most likely from me banging my spatulas on the side.

[@MediaRoom728]

@@PrudentReviewsWe really enjoy our Scanpans, but probably wouldn’t have purchased them if we had discovered your channel earlier. Amazing quality, but worth the price for non-stick? Probably not. Here are their claims: Made in Denmark by Scanpan®, the HaptIQ collection pairs the most durable commercial-grade nonstick cooking surface with five-ply stainless-steel construction. The chef-approved, harder-than-steel Stratanium-Plus nonstick surface delivers exceptional searing and crisp browning. Patented Stratanium-Plus nonstick cooking surface provides flawless release and fast cleanup; will never peel, crack or break down.

[@ryburnsjr]

I have a set of caphalon pot and pans for 40 yrs....they last for ever !! Hint hint

[@sierraechopnw4228]

Love my D5 stainless and cast iron collection.

[@dianabinkowski3927]

I use cast iron for a lot of my skillets and a lot cheaper. Once they are well seasoned I can cook eggs, burgers etc and they don't stick. I just don't put tomatoes or anything acidic in it.

[@froggyziffle]

what about induction

[@reelheel5919]

I bought an 8" Blue Diamond pan for $14 to use as an egg pan. For that price I don't expect it to last forever.

[@conniead5206]

When I first saw the adverts for the Always pan I knew they were misrepresenting so I didn’t bother to look into it. Proof that that pan doesn’t replace a lot of pans is the lineup of pans they now make. And the complaints. Their new ad for their newest non-stick is malarkey too. No pot or pan is indestructible though we are not likely to run over one with a tank. They shouldn’t have gone overboard again.

[@PrudentReviews]

My review for their new Titanium Always Pan is coming out late this week or early next. I’ll just say, it’s very different from the one in this video.

[@anthonyhulse1248]

I just bought a 12” all-clad ss fry pan. I’m sick of cheap pans wearing out again and again.

[@WobblesandBean]

I buy greenpan ceramic nonstick because I have pet houseducks and teflon is lethal to birds when heated. They're inexpensive so I don't care when I have to replace them. Just be careful, lots of companies advertise as "PFOA free", this is a lie, PFOA has been banned for decades and they still have PTFE, which is still teflon. You need to look for "PFOA and PTFE free", specifically. Also, you're not supposed to machine wash your ceramic pans. Hand wash with a soft sponge only.

[@Steven-v6l]

my all-clad non-stick pans came with a lifetime guarantee -- free replacements for life. I call that a pretty good deal. Maybe they don't offer a lifetime guarantee for new purchases. But they are still honoring mine.

[@TheMamaAmmah]

Do you have any reviews for Swiss Diamond non stick?

[@PrudentReviews]

Not a video but I reviewed it on PrudentReviews.com prudentreviews.com/swiss-diamond-cookware-review/

[@Elzon11365]

Allclad still the BEST though i have saladmaster which cost me a lot of money mow my kitchen showcasing variety of pots 😊

[@mitchgordon6463]

I have a scanpan non-stick to complement my all clad d5 stainless. Scanpan is the best non-stick I have found.

[@anabeave4713]

Would you review platinum cookware,?

[@PrudentReviews]

Which brand?

[@anabeave4713]

Nutri Stahl Nutri Thermic 24 Element

[@alansnipes3101]

It's actually very simple. All Clad for 12 inch D-3 stainless steel pan. Maybe Made in. Tramontina for 2 or 4 qt tri ply saucepans. and Stock Pt. Oxo good grips 12 inch non stick, and lodge for 12 inch Cast Iron pan. LeCruset or Cuisinart for a 7 quart dutch oven, and Le Cruiset or Tramontina foe a 3.5 or 4 quart braiser. Almost everything else promoted is gimmick cookware and not functional or long lasting.

[@PrudentReviews]

^This is a fantastic list. Well done👏

[@cghrios783]

Can you please do a video on best pressure cookers? 🙏🏻🙏🏻🙏🏻🙏🏻

[@PrudentReviews]

That’s a good idea. Are you interested in electric ones or stove top?

[@HeronCoyote1234]

Excellent as usual. How often does a frying pan handle get so hot you need an oven mitt to touch it while on the stove? I got a couple of Oster pans at Home Goods, but was shocked by the scorching handles.

[@PrudentReviews]

It depends but if it’s a standard riveted stainless steel handle and it’s hollow on the inside like most are, you can cook for a very long time without it getting hot….i may need to test this now

[@dragonlord2451]

a 12.5" skillet is more versatile than the Our Place Always pan. By a huge margin. Pizzas, pastas, all in ones, proteins, desserts, all are easily and enjoyably accomplished in a well made skillet.

[@LincolnRay]

But All Clad has a lifetime warranty… if your cookware fails, you call them, they send a new one with a return label to ship your old failed one back.

[@krwada]

The only non-stick that lasts is cast iron or carbon steel.

[@BornIn1500]

neither of them are really "non-stick". It takes oil/fat and the correct temperature to stop sticking. Otherwise you'll have a mess, no matter how good of a seasoning you have.

[@krwada]

@@BornIn1500 Yes, you need oil. Many years ago, I purchased a teflon coated non-stick pan, and I fried, (burnt) an egg in it. I realized then that you need some liquid in there to keep the thing from burning.

[@terywetherlow7970]

I have purchased 2 blue diamond N.S. pans at my Smith's Grocery Store. For 19.99 each, 10 inch i am well pleased. Wish they would stock the small one too. I cook with Propane thanks to the Natural Gas B.S. My guy can't cook without HIGH heat which ruined my "Copper" Pan. He is not to touch my B.D. pans,or i'll brain him with one. He previously ruined the Green one that was around 10 years ago. I am older therefore i am not looking to invest $ in new Pan sets. He has been banned from washing any of my "stuff" as he grinds food off. He has no gentle touch. He also gets to buy all his own scrub sponges for same reason. Yep do it my way or don't bother, i tell him. SMH

[@theathejtheg9834]

I spent a pretty penny on an all clad ss pan a few years back and I love it.