Gordon Ramsay Endorsed THESE Pans?! 2 Chefs Test HexClad Pans

[@HunHaze]

To Sorted: If you guys are trying shifting Kush in front of the camera, I am personally a big supporter of this for the future it is nice having 2 chefs.

[@mskard2]

I agree. I miss James too.

[@sashasscribbles]

Very much the same! Would love more Kush!

[@evoljetta]

Skip..kush is a wet blanket..keep him cooking behind the scenes

[@alexbanks9510]

@@evoljetta that's a lot of contempt for a someone you don't know in a reply on a comment on a KZbin video?? To achieve what?

[@AnimalWorld_OfficialUSA]

😲 😱 😲 😱 😲 😲

[@JeffKelly03]

Honestly, Kush's tip about how you avoid the oily pan by floating oil above the water was such a lightbulb moment and one of the best minor tips I've seen on this channel. It's such a good tip.

[@Original_Tenshi_Chan]

I didn't hear that tip. Do you have the time stamp for it please?

[@em0_tion]

9:05 for people that lost it like me 😁👍

[@giraffesinc.2193]

Right? I thought the same ... great tip!

[@jayzen76]

@@Sletchman same! massive "OH!" and facepalm moment for me too!

[@giraffesinc.2193]

@@Sletchman Right? I felt quite stupid for a moment but now I really hope Kush has more tricks and tips for us.

[@MeganSin]

I like how Ben is like the dad that no one takes seriously while kush is like the mom that you passively listen to until they scold you.

[@DinoSarma]

And like a mum, casually reached around and fed Barry. It was adorable.

[@politicallynonbinary]

they do make a good couple. I'll ship that

[@Neojhun]

Kush: "Boys Listen"

[@michaeltate8017]

❤u boys fab u might think of a female cook😊

[@Parkesview]

I think this video highlights how good it is to have a second chef in the kitchen with Ben. It's something I hadn't realised how much I missed it since James moved on, but whenever he comes back, or Poppy comes through, it's always great fun. I hope Kush and more of the food team appear in videos more often, it's great fun

[@SortedFood]

Glad to know you love other team member appearances!

[@joe.odonovan]

It's the first thing I noticed as soon as James left. I hadn't realised how much more balanced having two chefs was until he was gone. And not having the pressure of always being the sole teacher / professional on screen seems to let Ben have a bit more fun to boot.

[@sebastianbrown7323]

@@SortedFood I would love to see more food team shuffle through or normals teach film crew. Where the normals get to show off the knowledge(badges of last year) to someone.

[@robfrith103]

Agreed. I missed James when he left and although guest chefs are also great, give Kush a promotion and stick him in front of the camera please!

[@ravensoulmetal8466]

@@SortedFood Poppy needs to be bought back, but in saying that Kush is awesome also ❤️.

[@mjf69]

Always so happy to see Kush, he's been showing up in the background a lot more recently and he's always a pleasure. He almost seems to have a bit of a mischievous nature that I really enjoy in this group.

[@Lammington2]

The Christmas PIO Live proved that Kush is a chaos demon, and it makes him truly glorious!

[@asherackman8156]

The oil and water trick is actually so smart and clever but so obvious once I think about it. Thrilled to keep learning more about how to make better use of my kitchen

[@slowjocrow6451]

What's the oil and water trick?

[@txywishes]

@@slowjocrow6451 see 09:11 just have a layer of oil on top of water

[@cacklebarnacle15]

We've seen his dishes, we heard his voice, we've even seen into his fridge. But now we got one whole Kush. I approve. His dynamic with both Ben and the normals is a gain for Sorted.

[@moell93]

Damn, Kush feels like he has been in front of the camera all his life. We need more of him!

[@SortedFood]

He's a natural.

[@JeffKelly03]

@@SortedFood After the live Christmas show where he was basically the Harpo Marx of the group, without saying a word, in the first minute or so of this video when he was still silent I started to wonder if that gimmick was going to continue. Which certainly would have been a funny bit, but I totally agree, he's a natural.

[@MildredCady]

I was so happy to hear that Kush would be in front of the camera that I squealed in joy.

[@Abunai_Gaming]

Almost a year later and it's such an amazing amount of growth Kush has gotten as an on-camera member of the team. You can tell that here he's still clearly nervous, a bit quiet and reserved, unsure of himself. But here he is now, cooking up a storm, providing the chaotic energy the team was missing, and all around just being an amazingly fun member of the team to have around. Glad to have him here in the group, and hope to see even more of him in the coming year!

[@Abunai_Gaming]

Okay, I missed how funny 9:40 was on my first watch, because that kind of behavior has carried through with him even to this day. Though now, he has no qualms about behaving like that with the normals, it's amazing to see XD

[@chairofthebored]

Kush is a great addition to the front of camera team! He naturally fit in well with everyone, already being friends with Ben and feeling comfortable ribbing the boys He's also got a natural upbeat charisma and energy that's great. Definitely have him on more in the future Edit: and if James or Poppy or another chef comes on as a guest you can finally have a 2v2v2 battle with normals and chefs paired off with each other!

[@DysonParkes]

Or a 4 person pass-it-on with James, Poppy, Ben, and Kush. See how a team of chefs goes.

[@blueguitarbob]

@@DysonParkes This!

[@Jantixz]

@@DysonParkes that sounds amazing!

[@Khaled.112]

Couldn't agree more!

[@lmsa737]

omg yes to this!!!

[@elizebethbruce2803]

When James left to pursue a different path and the guys featured various chefs I hoped Kush would want to step in front of the camera. Such natural chemistry, and all of his knowledge. I'm loving this.

[@johncollins7631]

I would like to see a “one year later” review of the hexclad now that you’ve had it all this time.

[@DarianDT]

I have had mine for over 2 years now, it is still nonstick like before and might be better. The key is to season the pan regularly. Wipe a thin layer of oil on the pan on medium-low heat before storing it away. Don't use a pointy metal stick or a steel mesh to clean the pan.

[@summercannon8238]

Kush going parent mode on the normals made me laugh so hard, I love the energy he brings!

[@neroignisart]

Kush is a great addition to the front of camera team! I honestly loved when he just told the boys to listen 😂 It was so funny to see him do that on his debut video

[@cahirpl]

Guys, please use this pan for next few months and come back with the long term review. And more of Kush please - fantastic debut mate - the charm, the humour and the knowledge ! Impressed !

[@guguigugu]

there are some long term reviews on youtube and apparently they dont stay non-stick very long

[@luvshak3095]

@@guguigugu Anyone losing the non-stick on their pans is using them wrong. I've had mine since late 2018 and they're perfect. I use them weekly (3-4x/week) and make everything from steak to scrambled eggs in them. They are fantastic.

[@jakecivis7402]

I have had them for awhile now and still as non stick as day one. I literally throw cheese in them no oil nothing and make melt it and turn the cheese into a crisp and no sticking whats so ever.

[@actualgrill]

Agreed agreed agreed

[@DarianDT]

I have had mine for over 2 years now, it is still nonstick like before and might be better. The key is to season the pan regularly. Wipe a thin layer of oil on the pan on medium-low heat before storing it away. Don't use a pointy metal stick or a steel mesh to clean the pan.

[@stefanialeonova9134]

Finally! I've been hoping for Kush to appear properly in a video, and now we get it! Please bring him back for more!

[@SortedFood]

Glad you enjoyed it and got your Kush fix!

[@edwardschofield845]

@@SortedFood is kush the one replying to all these comments, seems like every single one

[@sirBrouwer]

@@edwardschofield845 i am not sure if he does. I have seen him reply in the Sorted Food comment section under his own name.

[@bigasianman006]

@@SortedFood no you don’t understand. We aren’t asking for more Kush. We are demanding. Thank you😁

[@utplagal]

With Kush getting a little more presence, I can't help but think bringing James and Poppy in for an all-chef PIO needs to be in the works.

[@Zorayah]

Ben has been killing it as a solo on camera chef, but Kush coming in was also fantastic, would love to see more of him in the kitchen going forward

[@alexdavis5766]

Been waiting for Kush to appear fully in a video! I still miss James, but love Kush! Hope he appears on camera more and more! I’ve missed chef vs chef videos

[@shevahauser1780]

its also nice to break up the english cuisine monotone. he also has a nice calm personality

[@lancelindlelee7256]

@@shevahauser1780 We also get a different accent. Where is Kush from?

[@Michelleiscul]

I second this. ❤️

[@clarissagafoor5222]

@@lancelindlelee7256 I think London, he sounds a bit posher than the others I guess!

[@clarissagafoor5222]

@@shevahauser1780 he made a great apple pie! In the past sortedfood have made lots of not typically British food, they are in London after all!

[@ourcollectivewisdom8769]

In fairness, you can grab a dollar-store pan and it’ll look like a rock star on its first outing in the kitchen. The real selling feature is how well they hold up to use. I want to know how these pans are doing after a few months. Thanks!

[@johnherman6565]

House and home and America's test kitchen have both called this pan one of the worst I've ever seen. No matter what they show you behind the camera the pan doesn't work! They only use it on the back burner closest to the camera on the stove witch means they are getting paid to show them using it. You can't trust them anymore! They sold out! Shaaaaame

[@jtfike]

I've had these for four years. They are just as good now as the day I got them. I still wouldn't do french toast or pancakes, though. The pans require massive amounts of trickery to work and I'd rather use a teflon griddle.

[@ashbulldog]

Kush is such a great addition to the team. As soon as he stage whispered “I know” after Ben described his tongue, I was hooked. Yay Kush and yay Sorted!

[@grabble7605]

"After Ben described his tongue, I was hooked." So was Kush. ;)

[@rhodrambles3943]

You can see the months / years of Kush teaching the normals when he tells them to listen. I can only imagine the patience that man must have to deal with the 3 of them when the food team helps with ideas / recipes, whilst knowing that it might all go horribly wrong if they miss the important bit. Nice to see him in front of camera and would be happy to see more if he is up for it.

[@jblyon2]

I bought a set of these. Funny enough it was about a week before Gordon started pushing them everywhere. If you understand what these pans are, and perhaps most importantly what they're not, they can be excellent and produce great results. If you try to use them like typical non-stick with no oil/grease, especially if you crank the heat up too high, you're in for a bad time and will be disappointed (and I think the company is a bit misleading with their non-stick claims.) I like GOOD cookware. My other cookware is Le Creuset and All-Clad D5/Copper Core. Some things are just best made in non-stick pans though. I was always a bit annoyed at being limited to cheap aluminum pans with a temporary non-stick coating that quickly broke down. My HexClad pans have worked well and I am legitimately satisfied with my purchase. Yes, I have to use butter to really keep my eggs from sticking. Lets be honest though, if you're cooking your eggs without some butter you're doing it wrong!

[@telboy14]

Kush was a revelation for the show, I wasn't expecting him to come in on such a high. I hope we see a lot more of him.

[@MrJSenf]

Kush coming in high huh? :D

[@thaphreak]

Yeah but he's not James...

[@user-jg9rp5qf4g]

@@thaphreak Of course he's not. He's not a James replacement, he's an entirely different person. I personally prefer him to James, but to each their own.

[@HyperactiveNeuron]

Yay! Kush needs to be on much more often. Love him and him adding to Ben's innuendos is priceless LOL 😁

[@1010TheRocker]

This channel has come to feel like family for me, and after one episode Kush is bringing the step-chef-father energy we've been missing. We all know it's right...adopt them Kush.

[@AlurlFails]

Honestly, it was really nice to see Kush on this side of the camera. He always seems amusing when we catch glimpses. If he's comfy with being with the boys on screen more often, I welcome him to the side. Plus, it's nice to see someone who can one up Ben in the kitchen!

[@mackemforever]

Great seeing Kush getting more involved,. He's done so much work behind the scenes, he deserves the chance to show off a bit and he's damn good in front of the camera too!

[@paulioja6521]

Warped is not covered by warranty. Mine were warped and I purchased low edge for crapes. Since they are warped, the thickness of batter will be off. Or does your batter not run down hill? How were your crepes? A bit thin in the middle? 2.6 mil is a lot! Hexclad even sent me a chart with how far off they can be, and still be considered within their tolerance. Made in China. You can cook eggs on stainless with oil and correct temp even without any nonstick coating. HexClad Cookware Convexity 8" HexClad Hybrid Pan 0.5-0.8mm / 0.05-0.08em 10" HexClad Hybrid Pan 1.3-1.7mm / 0.13-0.17em 12ª HexClad Hybrid Pan 1.7-2.1mm / 0.17-0.21cm 14ª HexClad Hybrid Pan 2.3-2.6mm / 0.23-0.26cm 12" HexClad Hybrid Griddle 2.1-2.6mm / 0.21-0.26cm 10" HexClad Hybrid Wok 0.9-1.2mm / 0.09-0.12em 12" HexClad Hybrid Wok 0.8-1.1mm / 0.08-0.11cm 14" HexClad Hybrid Wok 1.2-1.5mm / 0.12-0.15cm 1gt HexClad Hybrid Saucepan 0.5-0.7mm / 0.05-0.07em 2gt HexClad Hybrid Saucepan 0.8-1.1mm / 0.08-0.11cm 3gt HexClad Hybrid Saucepan 0.9-1.3mm / 0.09-0.13cm 5gt HexClad Hybrid Saucepan/ Dutch Oven 1.1-1.4mm/ 0.11-0.14cm 7gt HexClad Hybrid Deep Satué / Chicken Fryer 2.2-2.5mm / 0.22-0.25cm

[@huggledemon32]

Ben: “I’ve got a very soft, delicate tongue!” Kush: “I know!” OMG- he PARTICIPATES in Ben’s innuendos! He’s a GEM. And must return!!!🥰🥰🤣😂

[@GIBBO4182]

9:41 love that Kush is telling Baz and Jamie off like naughty children already! Is he the new “Dad” of the show? And does that make Ebbers the “Mom”? 🤣🤣🤣

[@zapheil]

Lol Ebbers was always the mother hen

[@sirBrouwer]

in a way Kush showed who really is the chef in the kitchen. He did not ask he demands. He is not the dad (that title is still James) He is the master.

[@c.j.4014]

@@sirBrouwer maybe Kush is their godparent lol

[@Nowle92]

Ben’s always been the mum

[@zeea6561]

Adore Kush! He's so informative and has great presence and energy - please bring him front of the camera full time! 2 chefs really works for this show and he is bloody brilliant, isn't he?

[@greencolouredpeas8235]

Finally adding one more chef to the screen. Nothing better than two chefs vibing, doing their thing and working together. More please!

[@Kirakitty155]

Kush makes an amazing part of the crew, please have him stay in front of the camera! Also, cannot wait that one day, we might have an episode with Kush and James! That sounds like so much fun to see their interactions together! 🙂

[@Ankoku2000]

Chef vs chef vs chef would be amazing

[@blatherama]

I keep imagining James saying "Where's the Kush?"

[@peacechan4500]

Silent Kush is genuinely adorable. Look how much he grew to the loveable menace he is now

[@Shelsight]

Kush is a natural in front of camera. Love him and Ben together. Good banter - you can tell they’re friends as well as colleagues… :)

[@SortedFood]

Kush is great fun!

[@xzBorn_]

Was about to say the same. Really nice! 👌

[@hamm1337]

@@SortedFood love love LOVE Kush on camera, obviously been a part of the team for a while but behind the scenes so the chemistry is already there, would love to see him on camera regularly! Would love to see him added into Pass-It-On and have two chefs in that again!

[@sirBrouwer]

I also loved to see that when the ''boys'' started to be rowdy Kush used is natural chef's authority and demanded them to pay attention .

[@DWTin]

Finally, another chef is sorely needed as part of the on screen team. Kush in Pass it On maybe?

[@LW-bw8or]

Yess

[@kgnia]

Yes please

[@KimAndrewsbykimbo]

I'm still unconvinced by the pans having seen another review on here a wee while ago, but by god I fully endorse the "get Kush in front of the camera more" innovation. The interplay of two chefs is something that's been missing, Kush himself is a delight, and his scolding the boys was wonderful. More Kush.

[@Vanamutt]

The pans are mediocre, I'd prefer a carbon steel skillet.

[@thenoobplaysit6923]

Yeah, I think they went way too easy on them. They didn't even try to cook really difficult stuff like eggs or do any stress testing to see how the coating holds up to wear and tear. Plus they should have done a side-by-side comparison with a cheap $10 non-stick pan to see if it is any better than its significantly cheaper competition. I usually like their review but this one was disappointing tbh.

[@tristanmills4948]

Yeah. America's Test Kitchen did their intensive testing and they did not perform well...

[@dianalovestoplan]

I have the full set and I absolutely LOVE mine. I have no issue cooking eggs and don’t use lots of butter or oil at all. The only thing I regret is not buying them sooner. Videos on here swayed me to not get them sooner and I have now learned that you need to try things for yourself to truly know if you will like them or not.

[@Cchogan]

The fail here is the cost for me. Especially at the moment. Years gone by, I spent too much on equipment. In the last few years, pushed into a new situation, I have gone backwards to older tech, if you like. I have bought several cast iron pans (heavy duty ones) and taken the time to season them and be a little more patient with them. I get great results now, and even the "expensive" French ones are far cheaper than these HexClad pans. My biggest revelation, and I would LOVE to see you guys look at this, was to buy a large, Indian Tawa. Mine is 26 inches and really thick! Originally, I used it over wood, but to make it easier to use on an everyday basis, I bought a paella gas burner for it. I cook curries on it (Pav Bahji, of course), ragu on it, stews, toasted sandwiches, delicate fish dishes, pancakes, bacon and eggs, traditional pasta dishes, Chinese rice dishes and stir fries - basically, things from every cooking tradition. It is easy to keep clean, things rarely stick, and since when I use it I have it hotter in the middle and cooler around the edges, it is so versatile. And it cost about fifty quid. I use mine in my garden kitchen because I don't have room inside, but wow, talk about change my cooking!

[@Cchogan]

Watching this again a year later, I was thinking about my Tawa. At this time of year, I tend to cook in the garden. I have a 26" wide tawa on a paella burner. This one comes from India. It is very roughly made and it needed a lot of seasoning when it first arrived. In the garden, I use it for everything, not just for Indian street food. A lot of the time I cook steaks, breads, sausages, eggs, noodles, pasta dishes - everything you would use a frying pan for. I haven't tried pancakes. But I will. Obviously, you can't toss it - it is VERY heavy! Mostly, I only use one ring of the 2-ring paella burner. It never gets super hot. So, searing steaks takes longer, like with these pans you reviewed. But I think the tawa does it better. there is something about the thickness and the concave shape that does the job, but without the panic you can get with a small pan. So, I wonder how much of those pans is the clever finish, and how much is that they are fairly thick, and force you to slow down a bit. There is a difference in price too. I bought my Tawa from Cooks Mill online. I was around £40.

[@mooncat1321]

Kush has an extremely mild yet chaotic personality , i absolutely love him

[@lazysamare]

This is amazing! So happy to see Kush in front of the camera.

[@SortedFood]

So are we :)

[@Realdavidart]

Excellent video and presentation. My only regret is that you didn’t test frying an egg, which is the standard nonstick test.

[@dane1981]

And it's where these hexclad pans completely fail

[@Nokenify]

The real question is: How well do they stand after a year, or even two years of cooking with them, daily?

[@ElijsDima]

Indeed. All new pans work really great on the first few cooks.

[@nwsports8043]

Americas test kitchen tested these and hexclad were a big fail.

[@Boom12]

@@nwsports8043 Chris Young and Freakin' Reviews also did some long term testing. The Hexclad's performance with eggs is pretty dreadful.

[@ginnyweatherbee7941]

I think they may want to re-test the pans in a year or two

[@James-134]

@@nwsports8043 America's test kitchen is flawed because they treat every single pan the same despite any instructions that a specific pan tells you to do. Of course products are going to fail if you don't follow the instructions, it's like if you drove 10,000 miles without changing your oil and complaining that your engine overheats, it's not the engine's fault you didn't follow proper care.

[@kimp1466]

LOVE LOVE LOVE Kush!!!! I always find it hilarious when he’s coaching the boys behind camera, and it turns into a full on, parental “WTF are you doing?!” type of moment! 😂 I hope to see more of him in the future.

[@thymewizard]

I've had a set, couple uses per week for about 5 years. I honestly bought them for the look but they've surprised me. I don't use metal even though they say it's fine because every utensil has a corner somewhere and over long enough it doesn't feel worth it. Other than that no special treatment and they're still as non-stick as when I got them, which is to say almost as good as a pure, dedicated nonstick. Most things either come off with a shake of the pan or at most need a bit of a push to release from the grid. Super easy to clean, too, although stuff will stick to the rim and the rivets. Usually a once-over with soap and a brush is plenty.

[@joeurbach9097]

Loved finally seeing Kush appear in a full episode. It would be great to invite James back and team each chef up with a normal in some sort of battle or cook-off! Or perhaps a pass it on with 3 chefs and 3 normals. Or invite Poppy and James and have a 4-chef-only pass it on where the normals get to watch from behind the scenes and comment. Oh, the possibilities!

[@physicsfan314]

Oh my gosh, this sounds amazing. Please make this happen!

[@Tiederian]

A 4 chef pass it on with poppy sounds incredible! I would love them to make this happen!

[@joyabdin1093]

Poppy to busy living Janice’s dream of being on masterchef so I presume getting a hold of poppy is proving a tough task

[@TheCatWitch63]

I love how well Ben and Kush interact; it’s evident that they’re good friends and are used to working together. I want to see more of that. I also want more tips and hacks like the glass with oil on water and the skin drying technique. But, to be honest, what I really want is to see more of Kush’s “Boys! Listen!” as he did in 9:42. That was hilarious!

[@rachetrhythm5906]

We need kush in pass it on. Would be the funniest video with his very controlled personality against all the chaos

[@TheRaishSama]

I would love to have you guys do an update on these in a few months or whatever to see how they've held up after some usage.

[@mwiz100]

YUP! This right here. The biggest selling point of these is their durability which... I'm dubious about.

[@jeraldbaxter3532]

I am an old curmudgeon, so my first response to these pans is "Yeah, yeah, right. These latest celebrity endorsed " must have" product; now, how many times have I heard this hype ( it doesn't help that potty mouth Ramsey is shilling for the pans)?" The fact that the Sorted team is actively testing the pans does give some legitimacy to the product, but you are right, only time will tell. I'm old enough to remember when Teflon was considered a wonderful miracle; now, .....?

[@jdubbis]

I’ve had my hexclad set for over a year now (it was my Christmas gift 2021) and I absolutely love it. I still keep one regular nonstick for pancakes because I like mine to be evenly browned and the hexclad pattern shows on the pancakes (which I hate). I was so sick of regular nonstick - even pricey ones- needing to be replaced every couple of years due to the coating wearing out. Everything else I use hexclad for skillet or wok-wise. I don’t think it’s necessary for sauce pans so I stick with stainless steel there. I don’t typically use metal utensils out if habit, but I have occasionally. I do use the dishwasher, though, and after more than a year of use there isn’t a single scratch.

[@brianhayes7153]

@@jdubbis Ditch the nonstick and get some good cast iron. I cooked pancakes for my wife and I this morning in my 12 inch Lodge skillet. Not a one even thought about sticking.

[@stefan514]

@@brianhayes7153 cast iron pans are for everyone and you really need to put in some work and thought. A food non stick pan is simply more convenient and the better option for most people and almost all use cases. And no, they aren't toxic. That's simply an outdated myth.

[@amyshakespeare]

We’ve been eagerly awaiting Kush’s debut! He’s great and a much-needed addition to the channel! Please include him more - maybe in a pass it on…😁

[@Chunkybread]

I knew it had to becoming, loved him!!!

[@angrypotato_fz]

It's lovely to eventually see Kush fully involved in an episode in front of the camera - I hope he'll be a "star" more often :) TBH I'm a bit disappointed, seems like you really didn't want to criticise the pans. I think it could have been a much better test if you did rome recipes with a lot less oil (or even nothing, it's less tasty but possible on a non-stick pan). The results you hade were what I'd expect from my... stainless steel pan. I wish you had made fried eggs or black pudding with no oil - I believe these would show a big difference between these and normal teflon pan. And I say that because I've seen some other chef testing these pans recently and showing how easily the non-stick coating wears off after time :( But I still like you and love your show and am looking forward to next videos :D

[@buggsy5]

Yep. A perfect example is the salmon - the piece with the wet skin stuck, even with oil, although somewhat less than a stainless pan. But they were using far more oil than I use.

[@Zaeylo]

Kush has such a calm and confident energy, it’s a great contrast with the boys who are a bit more rambunctious. I hope kush will be in more videos!

[@handballman10]

1:56 the look on Jamies face "I can not believe that we have two of them" 🤣🤣

[@msbeckiejean]

Absolutely loved having Kush in front of the camera. Great insights and also the banter and differing perspectives with Ben was fun and educational. Just the right balance.

[@LanLiggins]

I hope we see more of Kush! Not only is it great to have a second chef but amazing chemistry with everyone else with him being someone behind the camera for so long!

[@daviddenman1438]

There will forever be a James shaped hole in my sorted heart, but Kush is giving me what i never knew i needed. Plus loads of achievable recipes I'll be trying soon. Lots more of both please

[@video4myclasses]

Well said!

[@politicallynonbinary]

[@nottsoserious]

Can't wait until James comes back and there's a 3 way chef battle!

[@TeemoTemosson]

James was my least favorite personality on this channel. Things improved after he left.

[@Rowgue51]

@@TeemoTemosson Yeah agreed. There were very rare moments when James was enjoyable to watch. The vast majority of the time he made whatever he was in worse.

[@aziaarctos6968]

I really like the energy Kush brings to the kitchen and I hope we’ll see more of him in front of the camera (as long as it’s something he wants and is comfortable with, of course).

[@gabrieljy]

always good to have another Chef back in front of the camera - Kush was wonderful to watch, absolute natural in front of the camera, and also Ben is clearly having much more fun, because there is less pressure on him to be the only professional / provider of educational value

[@eivind261093]

It's great to see Kush in a more active on-screen role! He seems like a wonderful person, and has a great on-screen personality. Also, probably nice for Ben to have a geekier friend to help him out with all these normals...!

[@rabidelfman]

I have these pans, they're great pans, and very much worth the money. There is one caveat to these pans: Their mortal enemy is the egg. Because of the hybrid nature, egg gets stuck in all of the little crevices, and makes it more difficult to cook. However, if you're cooking your eggs with other liquids, or you use a good amount of fat, it won't be an issue. Fried eggs are especially heinous and require a good bit of oil so they don't stick... which means you can also use the oil to baste the top of the egg to cook it faster, so there's that.

[@choppaster]

I disagree about the eggs getting stuck in the crevices,those crevises are the teflon wheras the raised parts are stainless steel which the eggs stick to

[@MrFroo]

I am frustrated, because everything I have seen of these pans seems to require quite a bit of fat. I can do that in my cast iron, enamel, and steel pans. The entire idea of non-stick is to use less fats. For other items, do you find yourself using less fats for cooking?

[@bodinian]

​​@@MrFrootry a Granitestone nonstick pan instead. I can cook pancakes and eggs with no oil on them. They're also cheaper while preforming better.

[@raindog9862]

It adds so much to the group dynamic, that there are two experts. It’s super fun, great to see Kush more involved.

[@NovaNinja_]

BTW at 2:08 you mentioned the pan does not contain Teflon. It contains no PFOA which is the stuff that was banned a few years ago. But it does contain PTFE (Teflon), that's where the pan gets its non-stick properties.

[@Puddlemuck14]

To add on, PFOA is still used in some products that are imported. So it's not technically completely banned. So do be careful when ordering from overseas. (Most don't contain it, but there is the slight possibility.) Also, PFOA was how Teflon was made and was the "toxic" component. By removing that, it is now considered safe. PTFE is said to be completely safe to even ingest. Obviously not a ton, but tiny bits wont be harmful.

[@houlecorndamoilpopcorn5507]

Didn’t they say it was ceramic-coated in between the steel bits? So not teflon in that case (AFAICT these are different things). The hexclad website reads “non-stick ceramic valleys. We’ve used a high-grade non-toxic Japanese coating infused with diamond dust” which sounds like BS, except the part that also mentions ceramic. Couldn’t find the patent after a quick search so it’s hard to know more.

[@NovaNinja_]

@@houlecorndamoilpopcorn5507 From Hexclad Commercial website: Q: Are your pans free of PTFE? A: Our pans are PFOA free but contain some PTFE. PTFE is in over 95% of all nonstick cookware including our ceramic-based nonstick. PTFE is safe and inert. In fact, it is used in surgical matches meshes, dental implants and heart stents which are all implanted in the body. We do not use PFOA chemicals and other chemicals that gave many other nonstick pans a bad name. Why do we use some PTFE? Sadly, non-PTFE nonstick cookware does not work well for long periods of time. In fact, in our tests, the largest non-PTFE nonstick in the world only held up for 45 minutes of consecutive use.

[@houlecorndamoilpopcorn5507]

@@NovaNinja_ ah well... Must be "Japanese" PTFE I guess. Thanks for finding the info

[@Wolfsschamane]

Which leads to the question of the upsides of these pans over regular PTFE coated ones. Longer durability maybe? If it's PTFE coated then scratching around over those hexagones is not going to be a great idea long term, it will harm it regardless of what they advertise.

[@Darkdan1138]

So funny enough, a few months ago I watched Chris Young's video on these pans, and his take was they are good, but not as non-stick as the adverts claim it to be. I think you guys partially demonstrated it when cooking the salmon. No matter the pan, it seems oil is your friend. For me, my main cooking method is an old Lodge cast iron skillet that I've had for at least 10 years now. I do keep having to re-season it every now and then, but its lasted me a long time. I do notice that for temperatures in most recipes, I usually have to go lower in order to not completely burn my food. I'm wondering if its an easier adjustment for cooking to go from cast iron to Hex than it is going from a non-stick pan to Hex

[@onyxblack2409]

Love seeing Kush on camera, feels like the right time for this to happen, always good to get to know more of the food team and the amazing people behind all the recipes, always be here waiting for more ❤

[@captaint.tearex9279]

Seeing how the entire crew gets more involved in the videos (in terms of appearances) is nothing short of incredible.

[@richardcharleswilliams8894]

not just appearances, @17:44

[@captaint.tearex9279]

@@richardcharleswilliams8894 Should’ve been more clear, my bad. I meant camera appearances. It’s already been established before Kush’s camera debut that he’s no joke.

[@ZombiexNeko]

Kush's voice is so soothing and lovely to hear 😻 and his insight and the way he delivers it! Please, give us more Kush

[@Hannah-tj2ev]

Yay for Kush! Can we see a pass it on? Be interesting to see if he stays calm ... Or he might just walk out on you all 🤣

[@GIBBO4182]

Yes please…pass it on with Kush!!

[@kashtrey]

As others said MORE KUSH. What sets Sorted apart is the genuine friendship of the boys and Kush brings that same energy. He brings something special. He has such a calm demeanor that balances out the frantic energy of most of the guys.

[@Areckkz]

Kush is awesome! He's an amazing addition and now that he's slowly adding himself in front of the camera Is even better. Can't wait to see a 3 way chef battle with James in the mix.

[@WelshDdraig]

Loved seeing Kush in front of the camera - felt so natural and brought back the banter that we used to have with James and Ebbers. Great job Kush. Also, apart of me is wondering what would happen if James and Poppy came back for one episode and the 4 chefs did a pass it on...

[@fionaclaphamhoward5876]

What, teamwork over the individual ego-statement cooking of the normals, and food that makes sense? Would this even still qualify as Pass it On? (Don't get me wrong, I'd LOVE to see four chefs do a Pass it On though...)

[@stone5against1]

Kush is getting James'd! More and more in front of the camera and now fully hosting a video! (not that I mind, love Kush)

[@muffinmarie01]

I appreciate the cooking tips Kush provided and especially for the salmon. Please have him on more often.

[@librasgirl08]

Kush is a nice cheeky and slightly naughty addition. Looking forward to see more of him. Good to challenge Ben, show us different angles. That's what I missed of not having James around anymore.

[@SaltExarch]

Kush was an absolute treat to see this episode, and in general I've been loving the transition of more and more Kush on the channel. He looked like he was having a good time, so if he's comfortable stepping out more into the spotlight and doesn't feel pressured into it, I'd love to see more of Kush in the future!

[@kevinpearce7687]

In a previous comment I said I wanted to see more of Kush, thanks for a pan-tastic intro! Kush is a great addition to the front of camera team. As for the pans, I love cast iron and steel and I'm used to them, so won't be replacing them any time soon.

[@mariyahali7264]

Finally a video with Kush in it, hopefully this is one of many.

[@SortedFood]

It's been a long time coming!

[@19billdong96]

Please, please do a part 2 after 6 months; I’m considering the pan and honestly need the info 🙏

[@kenkersch]

Plenty of KZbin videos showing how bad these pans are (especially with respect to cooking eggs) so find them. And the boys used a LOT of oil in nonstick pans.

[@philippastuart1702]

I have had these pans for 3 months and they are superb. Personally I don’t use metal utensils and I don’t put them in the dishwasher, but I do keep them in their bags to protect them. I have no problems with eggs sticking!

[@matttaylor2767]

@@philippastuart1702 The standard test of non-stick is to cook 50 eggs in a non-stick pan with no oil. The eggs stuck like crazy in this pan, including the non-stick space(s) between the raised steel ridges. On other ceramic non-stick pans they were able to cook more than one egg without sticking. So, from a non-stick pan point-of-view these pans fail miserably. For a pan that costs this much it is not worth it.

[@TheMsLisaF]

I could never get mine to be non stick. It’s a nice heavy pan but it’s definitely not non stick

[@Ak3rn0]

People have answered you a ton about how terrible at non-stick these are, but they’re missing the other hexclad promises. It’s a terribly sub-par stainless pan, with very slow heat reaction, and very unequal heat dispersion, as shown in this video. But the most important point is that there are already significantly cheaper options for this, that work better: carbon steel and cast iron. They’re both MUCH better non-stick than this pan, retain heat better, and provide better sears as they said in this video. There is absolutely no purpose for this pan, no recipe where this pan would be quicker, easier, or better in any way, and you can get every pan this one attempts to be for the price of this pan. And then you’d have more than one.

[@AuraQueenDraconis]

Kush is amazing on the show! We've seen him peek in for other videos, but he's fantastic as a host! I will always miss James, but maybe if he comes back for a quick video, it could be chef vs chef vs chef 👀

[@JeffKelly03]

Oooh... how about this? Since there are three normals, if James comes back there are three chefs... so: Chef and Normal vs Chef and Normal vs Chef and Normal. Three teams competing against one another.

[@AuraQueenDraconis]

@@JeffKelly03 I LOVE this idea!

[@RockTo11]

One thing that chefs don't teach (or realize) is that when cooking non-dried foods, like that salmon, is that the water coming out creates a small barrier between the food and the hot pan. The vapor cannot go above a certain temperature until it has all leached out. But... you can actually do a better sear, or caremelize things such as onion quicker if you _add_ water to the pan (1/4 cup or so). That allows using higher heat and quicker cooking without over searing,, because water will boil and mix with the vapor coming from the food. It will caramelize faster and often better than with just oil and drying the food.

[@burryyy]

The wait for a full Kush video was well worth it! Can’t wait for more 🤞🏻🤞🏻

[@wellox8856]

Yessss do more videos with Kush and all of the other crew members! :D

[@kenkeller6072]

"I love the height of this pan" just as spoonful of sauce flies out the side. lol

[@amygillion7606]

I think that Kush would make an excellent new member of the team and I would absolutely love watching him ❤ His gentle way of communicating, combined with his hilarious little quips, in addition to the vast knowledge of cooking that he has, would make him such a great addition to the team!!!!!!😊

[@cookie0901]

We need more of Kush! He’s an absolute genius! Also my Mrs said can we have more slow cooker recipes please? 😊

[@danderight2199]

Kush is a wonderful addition to the mix, bringing both knowledge & personal chemistry. The Hexclad pans on the other hand have some fairly scathing reviews. The guys cook in one brand new, but every brand new non stick is lovely. These pans appear to wear out very quickly & when the Test Kitchen tried to test them, they failed to even complete the first test! The verdict seems to be that they're overhyped, so it'd be great if the guys could use it for a few months and give another review

[@bambutu]

We keep seeing Kush just in quick little bits here and there. It's great to finally see him in front of the camera! I truly hope he makes more appearances! I'd love to see him in a pass it on!

[@alisonscurr4395]

I hope to see more of this format with Ben and Kush in the kitchen. Excellent tip about the oil and water saving on oil.

[@workaholic68]

Absolutely delightful commentary from the whole group dynamic! Felt like chefs were kindly teaching techniques that everyday people can use. MORE KUSH!!!! He was so chill and amazing!

[@AlbinoDolphinSquared]

Kush adds such a natural and entertaining energy to the video, Definitely need more of him in upcoming videos

[@MsWombat06]

Hey! Kush smashed it! Super calm, knowledgeable and had a great presence in front of the camera. Well done! Come back again 🎉

[@kalebnolan8343]

KUSH CAM IS NOW MAIN CAM! Glad to see Kush getting some screen time

[@altejoh]

11:15 I am glad they brought this up, cause I would love to see a follow up video in this style about how these bits of kit continue to function 1, 2, maybe even more years down the line.

[@SortedFood]

Exactly! Pan's are ALWAYS great when you buy them new, the real test is 1 or 2 years down the line.

[@MatthewWaltonWalton]

Very happy to see Kush headlining a video! Definitely been missing James, so it's nice to have some two chef chatter again. A well balanced review of the pans I think, I'd be interested in how well they stand up to regular use over a few years. I think I'm going to stick to my carbon steel frying pan though, it takes some effort to keep it well seasoned but it is basically indestructible too.

[@William.Kelly7]

The problem with the pans is something Ben almost touched on multiple times: you have to adjust. Hexclad advertising is very misleading and shows it being used as a full nonstick pan, but the chefs were treating as a steel pan in all but the amount of heat being applied

[@EmilyJelassi]

I love having Kush in front of the camera. His energy is great and the way he made the boys sit up and pay attention was perfect! And please, more tips!! I have a nice deep nonstick skillet (ceramic) that I absolutely love. The only reason why I’m not running out to buy one of these pans is the price.

[@tylerjay4217]

I started watching this channel as I have an interest in food and cooking. Learning so much from the boys has been great. I’d love to see more of Kush too he adds another perspective and depth to explanation and opinions too!

[@yohannsetna]

Instead of buying pan pads, I use the mesh-like wine bottle protector sleeves. Cut them down one side so that they open up into a sheet, and layer them between all of my pans. They work a treat.

[@zacheymczachface]

Ayy Kush on camera! I know he's normally behind the scenes but his inclusion in the most recent videos has been a treat.

[@michaelfoley906]

Great to see Kush in front of the camera. He's got a hell of a CV as well. Hope it isn't a one off! How about a chefs only Pass It On with an appearance from James? That would be interesting!

[@birdielein9636]

How about a pass it on with Ben, Kush, James, Poppy, and another chef? Because I bet that chefs would curveball each other just as much as the normals!

[@michaelfoley906]

@@birdielein9636 great idea! Add Poppy in, 15 minutes each for an hour overall.

[@DanHinchliffe]

It's great to see a second chef in the studio kitchen once more, but I also love seeing Kush working in the test kitchen with the rest of his team. The two strands really compliment each other and also expand the Sorted universe. The original gang with their banter and challenges, backed up by a team of people who have admirable skills and passion for amazing food.