Pan Wars! $90 Caraway vs $8 Martha Stewart!

[@Awaken3dPanda]

Great review! I’d just like to add I have the Caraway pans for just over a year and I hate them. They’re mostly hype. Yeah they look nice and perform okay. But they loose their ceramic coating after a while and become harder and harder to clean after each use. Look at the Caraway in the video after a few uses and imagine what it would look like after a few months of use. Also the screws for the handles fell off 1 lid and 1 handle. This is after light use and handwashing (what they recommend). My $12 Walmart pan looks better and can go in the dishwasher. Just my 2 cents!

[@KP-ty9yl]

I have mostly switched to stainless steel pans because they last a lifetime. For anything that sticks I will use a cheap nonstick pan - since I'm only using the pan on occasion they last for years with the stainless doing most of the heavy lifting

[@Bijorak]

ive had a caraway pan for a long time. none of those issues that you mentioned happened to me. it still looks brand new

[@TooLooze]

@@KP-ty9yl My stainless and cast iron skillets lasted until they became too heavy for me to handle.

[@naturalPaths]

I’ve been enjoying my Walmart pan quite happily, thank you very much.

[@wisecoconut5]

I live on a boat and basically have one pan that gets used for two meals a day, every day. I ha e tried both cheap and expensive pans and, without exception, the pans last a year. Cheap wins. Also cheap pans heat faster, which saves fuel. That's a win.

[@Plus27]

Hi. I am from Nepal. I am a long time subscriber. Allmost none of the products are found around here. But I find your channel really engaging and watch every one of the videos right when it hits my feed. Rather than the products itself I find the host more endearing how he reviews every product meticulously, and how managed the reviews and follow ups are.

[@KP-ty9yl]

I bet nepal has some "seen on TV" stuff he could review 😁

[@diane9247]

Greetings to Nepal from the western United States!😄

[@Plus27]

@@diane9247 😊

[@johnthomas1422]

I totally agree, accept for the being from Nepal part, I'm not from Nepal. The rest I agree with, though.

[@1lmp1]

The reason why Martha Steward pan cooked the steaks faster is that the bottom is thinner. That is clearly the reason for the Caraway weighing significantly more. Thick bottom pans cook generally more evenly. But in everyday cooking and heating people want fast results. Since the Stewart pan heats faster, the cooktop temperature should be set about 25 degrees lower. Professional cooks prefer thicker bottoms. But the difference between the pans in everyday use is minimal, I say get the $8 pan and put the $80 in your pocket

[@ricktwisty5636]

"Professional cooks prefer thicker bottoms." Somebody needs to turn that into a T-shirt.

[@amacaddict]

@@ricktwisty5636 Yup. I was gonna say it's not just professional cooks...

[@MrNobody91]

Same with the eggs.

[@vickithress]

I always let my pans cool before washing them. I remember reading that when I purchased new nonstick pans, but I googled it just to be sure. Ironically the first link that came up was from Martha Stewart. It said: “Always let pans cool completely before rinsing. The shock of cold water on the hot surface can damage the coating or cause the pan to warp over time.”

[@james0000]

I don't use pans with factory applied non-stick coatings and don't worry about such things.

[@lauramiller8665]

I actually did warp my frying pan accidentally in just this way.

[@robertt3715]

@@james0000 all pans should be cool before washing. Warping can happen to any of them, not just non-stick.

[@james0000]

@@robertt3715 I wash my pans and pots in near boiling water (about as hot as I can stand it), never ran into an issue yet, but if I do then I will remember that I was warned.

[@robertt3715]

@@james0000 not the water temperature, smart guy, the pan temperature. The pan being hundreds of degrees hitting water that is 300-400 degrees cooler. BTW, 5 seconds in 140 degree water gives 3rd degree burns, and 3 seconds gives 2nd degree burns. Water boils at 212, so maybe pump the brakes, tough guy.

[@albert_vds]

The lighter pan takes less energy to warm up, so that's why the steak was done fast. The Heavier pan retains heat longer, which only comes in handy if there is a huge temperature difference between the food and the pan.

[@keinlieb3818]

Absolutely. Which also explains why the eggs and pancakes were more brown vs the more expensive pan.

[@Boodieman72]

The heavier the pan they better it cooks.

[@Kewrock]

I wouldn't trust that those burner valves were factory adjusted exactly the same also.

[@kooltube100]

Yup cheap pan was a perfectly good pan, you could say its more energy efficient.

[@Lexielouwho]

Idk if you allow a comment about another channel but Future Proof did a great video on ceramic pans and how they all fail over time due to the heat up process that expands the pans which breaks the coating down. So with this in mind, ya might as well buy the $9 pan as they'll likely both crap out about the same time. I don't ever share other channels but since the topic was pans I thought you might enjoy their "The Truth About Ceramic Cookware" video from a year ago. It was very informative and since their content doesn't compete with your's I thought I'd share it with you. Thanks for another great video

[@MrMega200]

Still better than Teflon. All coatings fail eventually but Ceramic won't do anything to your body.

[@darylfortney8081]

Have been using caraway daily for 3 years and still working same as new but I never use it for high heat meat searing. For that I switch to cast iron. I think a lot of it is just picking the right pan for the job.

[@fitoldster8945]

You can obviously buy 11 Martha pans for the price of just one Caraway. These should last a lifetime. 😅

[@7531monkey]

So if youre really old, go with the Martha. 👍

[@Dream_more_age_less]

😅

[@megamegaO]

​@@7531monkeyor really smart?

[@MrNobody91]

​@@7531monkey what does age have to do with it?

[@frankdobs]

@@MrNobody91 its a joke about old people not having much longer to live

[@TakeNoShift]

1. That egg definitely wasn't burnt 2. The Martha Stewart pan is lighter, obviously it's going to heat quicker, and therefore cook the egg quicker. So it wasn't necessarily the fault of the pan, but your testing method.

[@MrNobody91]

I agree. I sometimes feel he doesn't quite know exactly what he's doing, not that I dont enjoy the videos, but it isnt the pans fault, it's just lighter. And I deff wouldn't call that burnt, trust me, ive seen some burnt eggs lol.

[@turnbasedtoddy7664]

@@MrNobody91 that egg was definitely burnt

[@katlunarpuppet]

Okay so I’ve had the Caraway set for about 2-3 years now and it’s the set I do most of my cooking with. I don’t put them in the oven although they are oven safe and when I do put them in the dishwasher, I use the normal setting, not the pots and pans setting. I use silicone or wooden utensils-no metals. That being said, while expensive, I feel that the Caraway set was a great investment for me. When my husband was alive, we had cheap pots and pans from the big chain retailers. They did what they did but my husband beat everything up with metal it utensils so you could see the wear and tear. Would I purchase the Caraway set again? Sure for my lifestyle however I would be willing to try the Martha Stewart brand as well. We’re all going to do what our budgets will allow us to do and we’re going to continue to love watching these Freakin’ Reviews ❤

[@OZARKMOON1960]

My folks would buy the aluminum pots with plastic handles at the grocery or wally world for X amount and replace them every couple of years when the handles started to melt - gas stove use. I finally got them a decent, thick-bottom steel pot with good lid. I had bought an entire set of 3 pots, soup pot and steamer insert, and skillet - all with lids, for myself. That was 1996. Dad used that good pot until he passed about 2002. I still have the set and his one, they are still great. At the time, his one was about $45 or so (my whole set was under $200, which is why I got it - on sale!). If something will last and you can/will use it for several decades, get the good one.

[@darlenedavis8690]

Totally agree. I received a set of stainless steel cookware as a wedding present. Still using the same set today (32 years later). I have had several "cheap" non-stick pans come and go throughout those years however my set of cookware is still doing great.

[@kennethanway7979]

For 8 bucks, it's the winner!

[@mercster]

"Martha in the front, Caraway in the back" Yeah that's how I roll too.

[@taurbaby]

Straight up gangsta!

[@IceTTom]

Heavy oil

[@impishsongster333]

I just switched from my old non-stick black coated pans, to "GreenPans" the ceramic & diamond coated, pots & pans. I bought them from Target, and I LOVE them!!! Best pots & pans I've ever owned, and I've tried several different brands. Super easy to cook with. Extra easy to clean. And oven safe to 350°. Highly recommend.👍🏼

[@roberthoffman4713]

I used to pick up stuff for a restaurant at a business to business type supply store. I got to know the workers and I would shop for myself I just paid the tax on what I purchased. I got a couple of frying pans and after getting them home and cleaned them up, I went to use them and the smaller pan is about worthless because the handle is so heavy that it tips the pan over all the time. I am glad it wasn't real expensive or I would have been more upset. I now check stuff like that in the store.

[@marstondavis]

It seems like all of these non-stick pan's work but the outside ALWAYS gets stained. It's happened to me, and other peoples pans as well.

[@emanresu8968]

Martha stewart cooked the egg more because it's thinner so it heats up faster. Would've needed to flip it a little earlier but I get that you were trying to keep it consistent. But for me that round was a tie

[@freethebirds3578]

Personally, I liked the look of the Martha eggs more. I prefer my eggs to have a little brown on them. I'd buy the Martha pan, but I know my husband is brutal to non-stick pans (metal utensils, abrasive cleaners), so it would be throwing my money away.

[@theautomator2001]

Yeah it baffles me with his 100's review's/cooking he doesn't understand thermal mass? For example cast iron pan vs steel/aluminum pan or Dutch oven vs a normal stainless sauce pan. More material takes longer to heat up and takes longer to lose its heat.

[@MrNobody91]

​@@freethebirds3578I'm the same way, but no matter what, those weren't burnt lol.

[@LindaB651]

I remember reading up on these "ceramic" pans several years ago, after mine ceased being non-stick, less than 4 months after purchase. As I recall, the nonstick aspect is created by a coating of silicon in/on the cooking surface. It eventually wears out, as the silicon is given off in the cooking process.

[@wbennin]

James, I've seen two Freaking Reviews references in other KZbin videos this week! One was on The Weekly Planet (first 3 mins). The other was on Quick Question with Soren and Daniel!

[@Clay3613]

Can you tell me which episode of Weekly Planet? The Best/Worst sequel episode on here doesn't mention him!

[@marilynturcotte5304]

I would use the Martha pan, not spending $90.00 on a frying pan!! As for the cleanup, that's normal. I would use a bit of baking soda to clean the edges.

[@theBabyDead]

Isn't that really aggressive for ceramics?

[@artcook1976]

​@@theBabyDeadnot really it all I use for heavy cleaning it soaks in lift's the junk off I even clean my oven with it put on with hot water let set 30 min or so , everything easily wipes off

[@deannamalfregeot937]

Someone remodeled their kitchen! It looks great! 🎉 I actually fall asleep to these videos every night. James has a very soothing voice. 😊❤

[@maryroberts2099]

And easy on the eyes !

[@Freakinreviews]

It's amazing what some new paint and stain on the cabinets can do! And thank you!

[@Syntox]

Thing is, and i even see it in these demos, if you don't use enough liquid cooking oil to make a pool in non stick pans, it's always going to just slide away and collect to one side and away from the center. So the food hardly makes contact. Thats why I prefer to use butter on these things because you can evenly coat the entire pan with a reasonable amount of fat before laying the food down

[@katiehewes423]

In general, I have been very pleased with any Martha Stewart products I have bought--from a quality standpoint. I'm not surprised that the Stewart pan did as well as the Caraway, and the cost difference would certainly make me get the Stewart pan. That said, I would probably use a stainless steel or cast iron pan for anything going in the oven. Thanks for the comparison.

[@IanHigginson]

I gave the non sticks away 4yrs ago i use nothing but stainless when used properly they are best 👍

[@fluffgirl1000]

Just for the price I would get Martha steward …nice to know it did well …I’m 82 in my days a pan was a pan ..the bottom of it black as coal ..

[@ShirlBussman]

I have been learning for a few months ceramic pans just aren't as good as we think. I found a box of pans from 24 years ago. I forgot I bought them. Wearever pans so I'm going to clean them up and start using them. I used to own Wearever pans from my high school days. Finally now I can ditch them. That was a very long time ago, 3 kids and lots of cooking, good pans imo! I loved this review, so thanks James. 🤗🤗

[@cindymichaud7111]

Same for me with Revere. Used my set every day since 1998, even the handles are still good. I even make candy and fudge, no problem. Have a blessed day 💖✝

[@foxycrystal8961]

5:26 Burnt ? Those are barely cooked lol, mine usually look like that or even darker and they are delicious every time lol

[@FranklyPeetoons]

These videos are enormously entertaining to me. I don't cook anything ever. I use a microwave to warm up the veggies/cheese/meats I shove into my face. I don't even like eating food, to be honest. It's a chore. Yet the procedures you demonstrate are somehow fun to watch. Win? Why not

[@umbrellacorp.]

Stainless steel and cast iron is the best. I have a pot since my grandparents used and I've never had any problems. It's how you use your pot that makes the difference.

[@DeltaDemon1]

The proper test is to compare 1 expensive pan with 10 inexpensive ones alternating. I expect that after one or two years, the expensive one will be in the trash and most of the inexpensive ones will still be in use. It's almost always better to buy the inexpensive ones.

[@HardxCorpsxKali]

6:30 the way I flip when I cook something is to angle down pretty deep with my hand higher in the air and then push forward and then pull back while flicking my wrist not really just pushing my hand back down. And when I pull back it’s quick and jerky not as slow and smooth like when I push forward. I think literally everything I cook I can flip this way. My pan is just heavy so it hurts my wrist after a while.. lol

[@aegisofhonor]

ceramic none stick has a definite shelf life, it is NOT like stainless steel that will last forever, eventually over time the ceramic wears out and eventually chips and no babying of the pan will prevent that from happening. The lifespan is in "uses" as well as "tempreture used at" so the more you use it, and the hotter you use it, the shorter it's lifespan will be. Even the very best top of the line ceramic pans will go bad in 2 to 3 years of heavy use. Less expensive pans will last shorter, but there is diminishing returns of spending more on slightly longer lasting pans.

[@angiedyer69]

Hi from the UK. My favourite reviewer James! Always excellent information. Keep them coming 👍🇬🇧

[@jefferybruce2332]

Thanks for your extensive review! For me... $90 vs $9 as close as they were it's a no brainer Martha wins hands down & you could buy 10 pans for the price of the other.

[@rolindabrown5629]

The review I didn't know I needed.. Thanks James.. 👍👍

[@FirstLast-iv2tc]

I bought a beautiful set of white ceramic pans from HSN and they were great. For about a year. The non-stick did not last. Where did it go? Into the food? Everything stuck and I threw them out and will never do ceramic again.

[@thomaskendall452]

If you look with a high-powered magnfier (15x or stronger), you'll see that a well used and cared for ceramic coating has a bunch of tiny micro-cracks. The ceramic coating doesn't go anywhere; it just gets rougher and rougher at the microscopic level. And that's when foods start to stick.

[@FirstLast-iv2tc]

Thank you for that.@@thomaskendall452

[@FrumpyJones]

You can buy 10 more Martha pans. One for almost every month, vs the 90 dollar one. Martha wins on that alone

[@TraceB]

I’ve had my Caraway for 3 years and I love them! Financially it’s much smarter to buy the set, but I only bought 3 pieces since I didn’t need the big Dutch oven one. Prior to them I used All Clad and the Caraway is much easier to clean.

[@oliviarucker5013]

I remember watching these similar kitchen review videos from you when I was about to get married 6 years ago. Cool to see you do another pan one. Thanks for the great content!

[@amacaddict]

It took me a while to decide to get a ceramic/stone pan instead of teflon. I bought one, and only days later saw an article that explained something I did not want to hear. Maybe like me you thought a ceramic pan was a metal pan with what we all think of as ceramic for the coating, and that's it. Unfortunately, that's not all it is. They are all proprietary coatings and could contain anything, but they are most certainly not just ceramic. Most if not all are a mix of ceramic, who knows what, and silicone oil. The oil oozes out as you heat it, and that it what makes the pan non-stick. Gross. And since there are no laws or oversight, especially ones that come from a lesser-known brand could contain anything they felt made the pan 'better.' I am less worried about Martha Stewart than some unknown brand on amazon, but the silicone oil, while maybe safe, is just off-putting, and not knowing what's really in them besides some ceramic and oil makes me not want them. I have turned to cast iron.

[@lillieberger2883]

I have my mothers 45 yo Le Crueset ceramic coated pans and pots. They are wonderful. I believe they are cast iron under the ceramic. They develop a patina over time inside so don’t look new and shiny, but are the best pans I’ve ever had.

[@aisforannihilation1662]

Burlington is a great place to check now & then. Yes they carry a lot of junk but they get some gems u have to take the time to find. Example, my silicone popcorn popper bowl sells for $10-$15. I pd $1.99. Bought desk top suction punching bag as a gift $9.99. Sells elsewhere for $20+. Woven drawer sets wide 3 drawer or slim 5 drawer $20, sell elsewhere for $30-$50. Refillable coffee pods $3.99. Sell for $5-$12 elsewhere. Difference really adds up over time.

[@DarKnightKilla13]

My Mom and I bought a gorgeous set of Calphalon pans about 2-3 years ago (just checked, it appears to be about $200 from Kohl's at the moment) and it's the best investment we ever made. As long as you have a general idea of how to care for them, they're safe to use, easy to clean, and cook well. Actually one of my frying pans looks (and nearly weighs the same) as that $90 model you tried. Difference I guess would be is that I bought a whole set with lids included. Great vid as always, thanks for the thorough testing! --- total sidenote; I literally was just thinking the other day how you hadn't reviewed a pan in awhile... well there we go! Haha.😅

[@goldenboy5500]

a lighter weight pan will always heat quicker, also all those ceramic pans fail after a few months and a dishwasher will ruin the surface quite quickly your best nonstick is still an well seasoned cast iron pan

[@AnnetteHollander]

Baking soda with dishwashing detergent cleans better

[@alisong2328]

I still have the Revereware pans my mother used when I was a kid - stainless steel with copper-clad bottoms. They look just like they did 50+ years ago. I've bought ceramic and non-stick, but they don't last.

[@helinameinhard7133]

? Thats cap 🧢🧢🧢🧢 i will only believe you if you take a picture or a video

[@KC8EWU]

James, I wonder if you still use the Light Genie or Light Angel. I have a light Genie, installed it on the side of garage where I live over 5 years ago now and it still works great! Even with Michigan's fickle weather! Nice and bright the first time it got a nice long soak in the sun. It has come in very handy as my road and even area tends to lose power quite a bit. Also perfect as work second shift n

[@katherinekelly5380]

A chef told me in culinary school they were told to practice flipping using dried beans. As you get better at it, you can try walking abound the kitchen flipping. Gradually increase the beans until you can flip a large amount with confidence. The advantage of using the beans is super easy to sweep up if any escape the pan. And it’s much less heartbreaking when the bean hit the floor than if it was dinner !

[@shelleylemmond46]

Martha is my pick. Ty for the comparison and the share . I love your reviews!!!

[@xarophti]

Just saw an Instagram video from someone who bought the whole Caraway set. She says you have about a month until they're crap.

[@paulalarsen7697]

There's a lady I watch on KZbin who owns the entire set as well but hers look and perform like brand new. She highly recommends them.

[@Awaken3dPanda]

This is true. I have em.

[@Sarafimm2]

I think it depends upon the user how long those pans will last. If you're on your own, it would last longer than if you have other adults using them--or letting your children/teens use them. Same with tools used on them. Same with who cleans them. Do they get put into the dishwasher?

[@james0000]

@@paulalarsen7697 I watch a different lady yet, who agrees that they are crap after a month. 2 to 1, buddy. but, you didn't even claim your person used them for any amount of time.

[@paulalarsen7697]

@@james0000 I honestly don't remember how long she's had them, at least one year for sure. I still want to see how they do in real life.

[@user-neo71665]

The only good skillet is a well seasoned cast iron pan.

[@sunnyscott4876]

You're absolutely right ✅️ 👏 😊

[@frozedokkanbattle]

Idk why but I love to see when James reviews food items every now and again. The chicken sandwich review, McDonald’s hacks are a few of my favorite.

[@weirdmatter]

I like his videos about kitchen wear.

[@cindymichaud7111]

I was curious if the outside finish would clean up well, and they don't. My stainless pans take a scrubbing and keep on cooking, shiny bright! Now, my 35 yro commercial grade baking sheets, not so shiny. Ah well, can't have everything, lol! Have a blessed day and a happy Easter 💖✝

[@libratude9595]

I never use butter or oil for my eggs. It takes about a year to really see how well a pan holds up. Cheese test was an easy one. Cheese has oil in it.

[@curmudgeonextraordinaire1884]

Had the same staining issue with my Greenpans. Seems to be a ceramic thing.

[@janislee5206]

I wouldn't buy either of these pans because they both have bolts on the inside of the pan. Thus is an area that can hide food particles.

[@Scott924m]

In my opinion in the 2nd no oil egg test the martha won that egg with the browning looked tastier to me.

[@Bionicbabyy]

Great demonstration. Thank you.

[@bilbojenkins5276]

Today I learned James likes charred meat and pancakes, but eggs must be cooked perfectly.

[@frankdobs]

Char is flavor

[@teby2077]

try them on the same burner. sometimes burner temps are different.

[@mattsanchez4893]

My experience with non-stick pans is that the cheaper ones go bad fairly quickly and the coating does not hold up,. I have some Calphalon pans that are five years old and are basically as good as new.

[@lyndsayfrost186]

For the cleaning, you could use Barkeepers Friend. It should be able to remove those stains. It works great on my stainless steel cookware.

[@vansmith1738]

It's good that you test pans on a gas stove, which removes thermal interface variations that occur on other cook tops. In other words, gas stoves generally have more uniform and consistent heat distribution compared to other stoves.

[@barcham]

Try using Dawn Powerwash to clean them. I give my pans a spray with that when they are still warm, not hot, and then a rinse under hot water with a sponge and they clean up nicely.

[@daytimeslacker]

I've found all nonstick pans are great for about 3 months. You can make them last longer by always staying below Medium heat. Use only wet paper towels to clean them, never use a scrubbing pad.

[@johnsmith2589]

So does Bailey get to eat some of the food from your cooking videos? She seems so excited to get some.

[@johnbennett1465]

There will always be some variation between burners. The temperature measurements seem to indicate that there is a significant difference in this case. So while this was a good review, it would have been better with a quick comparison of the burners up front to adjust for a closer match of the temperatures.

[@DMarc-o3l]

I generally don't like pans with rivet heads inside the pan. just saying...

[@MysticWanderer]

I would love to see a review of some seasoned carbon steel pans, especially woks. This review was great. I had a similar experience with a Members Mark (Sam's Club) ceramic non-stick.

[@chrismayer3919]

James, it would be HILARIOUS if you were temporarily indisposed, and Bailey took over an episode of Freakin’ Reviews (maybe for dog food or chew toys?) 😂🐶

[@johnphillips5097]

It’s a must a decent frying pan, got one from JML (uk) paid £40, really satisfied. Mind you l like the white finish on the Martha Stewart! 💯

[@gregh9762]

Cheaper pan usually use more aluminum in their alloy, the bottom part is always steel to accommodate IH but the rest is alloys. Hence the weigh difference. I personally like the lighter pans as they heat and cool a lot faster, but they warped if you use it as the only pan. This isn't a problem unless it came with a lid since it will no longer fir properly

[@loriki8766]

Better quality non-stick pans usually cost a lot more than cheap ones but they last a lot longer. Even so, all non stick pans need to be replaced every 2-7 years depending on pan quality. If you want a lifetime pan, go with a high quality stainless steel or cast iron pan.

[@hulkinbrent6376]

Martha’s seems to dispurse the heat faster being thinner maybe and so overall u could set ur burner lower which i why theyd be difficult to clean burning something on!!

[@Lantanana]

I have heard that the front and back burner are not necessarily set to heat to the same temperatures at the same settings, so I am therefore a little distrustful when both are cooking at the same time, one on front, one on back. however, very interesting tests!

[@fureafila]

My gosh! That same caraway pan costs U$400 here in Brazil! 😮

[@jeanettanorton5646]

I purchased a set of stainless steel pans from Rachael Ray. Wonderful pans. Have been using them for 5 years. My daughters keep "borrowing" them😅😂🎉. I'm 63 year old lady and I prefer stainless steel or cast iron cookware.

[@loveit7484]

Great review. I love good pans but they cost. Heres what Ive found: if you just need an every day pan either will do the job. However, expensive pans with long term use are a delight to use cooking.

[@thumbsarehandy.]

I don't even pay attention to the numbers on a gas stove, they're a joke. I always sauat down and check the flame, that's the only way to go.

[@meganbaire9176]

Directions: Don’t use metal utensils James: Uses metal tongs 🤣🤣

[@doclobster]

You need to do a hardness test in the ceramic coating. That does, however, damage the finish of the pan.

[@sunnyscott4876]

I threw away all the nonstick pans many years ago. I have one stainless steel pan to boil water in. Otherwise, I use nothing but Lodge cast iron.

[@carleynash6964]

I've used ceramic for years. They all work great at first. If you use them daily after awhile they tend to stick. They are considered tbrow-away pans. If u want long lasting pans use stainless steel. Cast iron is great but a lot of people don't like the work involved. A couple of ceramic pans are nice but wouldn't invest too much in them. A couple of tips when buying ceramic pans. 1. Make sure they have a disk on bottom for even heating. 2. Make sure the rim is metal and not coated with ceramic. Using a lid with it will chip or wear away the ceramic. Looks bad & where does that go? Maybe in your food?? This has happened to every ceramic pan I've ever purchase that didn't have a metal rim. Including a Caraway.

[@mikilahrichmond1549]

I always buy my non stick pans from home goods, tj max, Burlington, ext. I figured I am willing to play less then $10 every 4-6 months over an over priced one even if it last a year. I also switched to non stick for my primary use pan and only really use a nonstick when I make eggs or pancakes.

[@ForeverMasterless]

Switching from non-stick to stainless was the best decision I ever made. All of these are a waste of time, the coating never lasts, and god knows what's going on your body.

[@kennethanway7979]

I'm a cast iron fan myself! Cure the pan, then use real butter to cook in. Butter sticks less than anything else I've tried.

[@AWest-en5ee]

Going stainless all the way myself as well, though mainly for the ease of putting it in the dishwasher. If that's not important, I would say cast iron is the best choice there is...but whether you go stainless or cast iron, you can use any utensils you want in them without your next meal getting spiced up with bits of non-stick coating.

[@citystars1117]

No other way to cook outside of cast iron and stainless steel.

[@affliction6911]

I like stainless steel also, but it's difficult to keep the temperature.. like I mentioned before.. " All-Clad" has it's 3 ply and 5 ply cookware. Hopefully i can get that or "made in" which are as good as "All Clad"

[@skullcrusher_1]

Definitely a learning curve but definitely the way to go.

[@paulalarsen7697]

How did you know i was looking at coated ceramic pans and needed some help?? Thanks for the review!

[@gonnermalegs]

Not sure if anyone else mentioned it or not but the Caraway does look like you could put it in the oven but the Marha Stewart has a plastic handle so it can't go in the oven?

[@moalf5088]

Where did u get the $8.00 pan?

[@fargosnow994]

I know you are reviewing cooking pans. However, you just taught me how to unlock my tongs with one hand. I’ve never noticed you could do that before thanks!

[@lakrfan4980]

I'd like to know where you purchased the Martha Stewart pan for $8. Can't seem to locate any at that price.

[@mezziestarr]

He said in the description that he bought it at Burlington.

[@taurbaby]

For the price difference, I could buy a new Martha Stewart pan every year for the next 11 years!!!!!!

[@MrDeath1988]

Funny I never use oil for eggs just a little butter.

[@sherryworkman7949]

Thank you I've missed these kind of videos

[@SuchtFaktorHoch10]

Will you use the pans on a semi daily basis? Normally the cheapest pans are very non stick when they are new. But after some time this changes very quickly.

[@georgiasainsbury6311]

Keep up the great work , love your videos me and my cat watch from the UK ! And would love more pet products!! Your fantastic and your effort into the reviews is appreciated🎉

[@Troy-McClure81]

Only thing I liked about my caraway pans was the cork trivets,they didn't even last a year with my kids😂 I just go to Maxx or Marshalls every 6 months and so and get new ones.But their pans can go in the oven ,I kept the lid for the large saute pan its really heavy and kids cant break it😂..5 kids 2 left in the house 11& 13 you would think by now i would be able to have nice stuff

[@santabarbaratribe]

I’ll take the Martha it’s cheaper seems to do just as well

[@christopherfidler3019]

Just fyi when flipping things over in a frying pan tilt the frying pan down slightly and push forward so the food slides to the front of the frying pan and flick your wrist so that it moves upward out of the frying pan. takes a little practice.

[@alekpo2000]

the difference is the material, the expensive one got more metal then the other so in the cheap one u got to cook with less heat than the other

[@Mike-rx3mn]

I don't know why, but when he said melted cheese test my thoughts went to grilled cheese, I didn't expect to see him drop cheese right into the pans. Great review, I would never spend 90$ on an 8-inch frying pan, but I wouldn't think twice about getting one for the family as a gift if they asked. Thanks, please keep up the reviews.