Granite Rock Pan Review: Nothing Sticks? Let's Find Out!

GraniteRock Pan is advertised as a durable pan that requires no oil or butter. Reviews have been mixed, so I wanted to test it out for myself, and the results were surprising! Note that the name has since changed to Granite Stone, but they are the same pan.
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#graniterockpan #asseenontv #freakinreviews

[@Freakinreviews]

I put this pan through the same tests after one YEAR and over a hundred uses. Watch that video here: kzbin.info/www/bejne/mIjRfGmQptWooKc

[@inquisitor4635]

Your video highlights the "Granite Rock" Pan and that is what is on the label of the packaging at the beginning of your video. But your Amazon links to the product indicates "GraniteStone" Pan which has a different name and label. In the video, your pan has a label that says "Granite rock" the his Amazon link to buy it shows a pan with a different label and a different name called "Granitestone". The ramifications of this are potentially tremendous as it may clearly not be the same product. A reviewer should catch this and address it. Obviously you did not buy his pan from the very source and link you have provided your viewers. A different label and a different name is a big deal as it can be a totally different product trying to look similar to another brand or it could be a cheap knock-off. But both products have a blue logo and name called Emson which is the parent company manufacturer which means both Granite rock and Granite stone are made by the same company. But why the change? And is the original product different or better than the re-branded product? Only the parent company can answer that question and you also have to assume they will tell you the truth. So, technically you should be reviewing the very product name with label that you are recommending you buy and your version is not that to the degree that one has to "assume" they are still both the same from that manufacturer and one is not inferior to the other. It could potentially be, in a worst case scenario, that the company did a first run of good pans under the Granite Rock name and then once everyone caught on and sales began to inflate, they then released an inferior pan. say with less diamond or mineral elements, for cheaper production cost and with inferior performance to just to scam a few more profit dollars. You simply cannot be sure you buy the exact pan from Amazon which is the Granitestone, not Graniterock and actually test it in the same manner. Asking the parent company why they changed the label and the name and if the product quality is the same may not be an honest way of determining if there is a difference...because you are just operating on trust not product testing. What is notable and strange is that the actual manufacturer's website advertises only Granitestone and makes no mention of Graniterock and the manufacturer's website only carries two pans in their product line that you can order direct from them. There is no square pan available on the manufacturer's website, yet you are reviewing a square pan. Whereas on Amazon, the Granitstone line has many different pans and combination packages available. This is very odd. Something is off here. emsoninc.com/

[@SnowblindOtter]

Dude they won't use a spatula, because the generation the advertisers are trying to manipulate and lie to are the same generation that knows cast iron works twice as well for half the price. It's product misrepresentation. I cook perfect crepes in a cast iron skillet all the time that I can shake right out onto the plate, you can absolutely make an egg slip around without oil in those things no problem if you take care of them.

[@SnowblindOtter]

@@SaltyFailWhale A few things to touch on here... 1: These pans are not made of granite. They do not have a granite coating. These pans do not have a Ceramic coating, either. These are aluminium pans coated with PTFE with mineral particles embedded into it. You know it's PTFE, because the manufacurer specifications clearly state that the pan is rated for no higher than 500 degrees fahrenheit, polytetrafluoroethylene's minimum breakdown temperature. I have successfully burned the plastic coating off with a 600 degree soldering iron, which I would have have been able to do if it were a purely mineral or ceramic coating. Aside from that, I _own_ a cooking plate made of actual polished granite, and it performs leaps and bounds ahead of anything this pan can do easily. 2: Truly ceramic cookware are made entirely of ceramic and intended for specialized purposes _only._ Ceramic-coated cookware are curios at best, and at worst horrific examples of what happens when a silicate compound undergoes numerous cycles of uneven, rapid, heating and cooling. The 'ceramic pans' seen on television are either a PTFE coating with extra hardeners or a baked on high-temperature enamel that is _usually_ porcelain based. I know this because I not only use these types of 'cookware' for watercolor dishes, but I have _MADE_ porcelain enameled cook and tableware before. If you ever get access to a good ceramic kiln and can try it out, I recommend it. Very fun, if challenging, to do and the results when you get it right are worth dancing about. 3: The proper type of porcelain enamel for cookware does _not_ leech chemicals into food, this is true. Bare ceramic, PTFE, PFOA, Aluminium, Copper, Cast Iron, Stainless Steel, and Carbon Steel cookware _ALL_ leech chemicals or metal ions into food cooked on them. Carbon Steel is the _WORST_ offender of leeching into food, since by nature Carbon Steel is the most vulnerable type of iron compound to corrosion. Simply heating any kind of bare steel causes surface-oxidation that is extremely susceptible to virtually any fluid; doesn't matter if you're cooking an egg, a stick of butter, or a bunch of cheese: you will leech a comparatively large amount of iron into your food compared to Cast Iron simply by virtue of any oxide layer that forms being removed chemically by the food you're cooking. Cast Iron leeches iron into food, yes, but it is a borderline negligible amount nutritionally speaking. This can easily be made even _less_ by making the iron surface passive through cooking and seasoning the metal surface. And before you say "Well why don't professional kitchens use cast-iron cookware?", some kitchens do. Most don't. Most use stainless steel because it's easier to take care of in a fast-paced industry, but shit sticks to that like crazy-glue sticks to your hands sometimes. 4: You will not get any bonus from re-seasoning your cookware. You didn't get any bonus from seasoning your cookware in the first place, because the coating rejected the seasoning and washed it off anyway. Oil polymerizes at temperatures above the point where PTFE breaks down, so if you seasoned them the same way you do cast iron congratulations. You destroyed your gimmick pans. Seasoning Cast Iron pans, Woks, or clay baking dishes doesn't even do anything specifically for non-stick properties in the first place. The _only_ purpose seasoning serves is to _PROTECT_ the material from unnecessary or premature corrosion, any non-stick property is a secondary effect that is besides the intended purpose of seasoning the cookware. Non-stick qualities of pretty much any pan depend exclusively on how competent of a cook you are. I can literally blow crepes out of my cast-iron pans with my breath because I actually learned how to cook properly and I make sure to take good care of my cookware. These 'As Seen On TV' cooking utensils, like pots, pans, baking dishes, knives, silverware, cups, etc. are gimmicks designed to take your money while giving you a product that may or may not even work for its intended purpose. These products are predatorily marketed in an aggressive fashion to promote convenience and a delusional sense of satisfaction and accomplishment in people who have virtually no experience in something and are either too lazy or too stupid to take the time and learn how to do it properly, by exploiting their desire to have instant results with outlandish, and sometimes blatantly misrepresentative and even fraudulent, claims. I work in a kitchen as a cook, and I will tell you something right here and right now: The best kitchen tools in the world are the ones you learn how to use properly. Except bakeware. The best bakeware on the planet is fucking made by Pyrex.

[@SnowblindOtter]

Okay Boomer. Pretty stupid of you to disrespect somebody young enough to vote for taking away SSI, but then again your generation wasn't very smart to begin with.

[@ryublueblanka]

@@SnowblindOtter your comments opened my eyes and are really insightful and enlightening. You should have a channel based on all of these things that you touched on here along with cooking tips and cooking product recommendations for average Joe's like me. I'm now wondering if I should just get a cast iron skillet big enough to boil water and scramble eggs because I don't cook very much at all...I only use butter so that my eggs wont stick to my Gotham steel pan but that can't be healthy along with the chemicals...What do you think about this channel? Do you think this guy is scamming people?

[@Robonator14]

No idea why i am watching a pan review at 2 in the morning.

[@lindawhitesell]

BAHAHAHAHAHA! Me too!

[@nathanberriman56]

11:30 pm for me

[@gabriannalynn9095]

Robonator just that kinda night

[@beverleyhagaman7344]

2:50 am for me

[@RogelioGarcia-sg7ei]

12 50 in the morning for me

[@65Drums]

I literally watched this in the walmart pan section. Thanks! (Update: the pan lasted for around 2 years. Now it just works like a regular pan and stuff sticks to it)

[@Outlaw_j84]

Lmao

[@bosslyfe8406]

currently doing the same thing

[@MshChris]

it be like that... youre not the only one lol

[@besthobbit]

That's how I shop. Watching/reading reviews for everything as I go 😂

[@WendyDahling3]

I’m on Amazon but I’m checking here before Amazon reviews.

[@wulfocrow5549]

Dude, im buying this just to make burnt cheese rolls.

[@DouglasEiner]

Taquitos with the cheese 'as' the tortilla-!

[@wulfocrow5549]

Douglas Einer keto tequito

[@rodschermerhorn6996]

Lol

[@nickdesert7304]

Ikr that's what I thought lol 😂

[@larrysrdogg1995]

For real ... these pans are no joke ... I have 2 complete sets ... They really are amazing

[@guitarzero1901]

I love your reviews even though I never buy these products!

[@victrixsvs]

I live in Brazil and I watch this channel haha

[@punk105]

Hey I bought the phillps one blade after watching, you never know, maybe something will be usable for you

[@Saitaina]

I don't think most of us could afford to with how many he reviews

[@nf4866]

@@punk105 how does it work for you? I was just considering buying one.

[@punk105]

@@nf4866 I like it so far, but I've only owned 2, just don't get carried away in the pubic region when you're drunk

[@Mikey-ym6ok]

Commercial: throws rocks in pan, takes a hammer and smashes the rocks inside the pan, takes cloth and clean and undamaged. Instructions: NO METAL UTENSILS SHALL BE USED. 😐😑😐

[@Mikey-ym6ok]

@@RustyMadd thanks Clifton. You as well. Yeah, nothing new from as seen on tv gimics lol.

[@heyassbut8199]

Not only does it say no metal utensils but on the commercial they say you can use metal utensils without causing damage. I guess now a days all advertising is false advertising.

[@DrMontague]

@@heyassbut8199 Why not complain to The Advertising Standards Authority Ltd?!

[@vaprex]

More importantly, how well does it actually *cook* the rocks, and how do they *taste* ?

[@BattMann911]

4:11 Under CARE AND CLEANING: "Granite Rock Titanium surface allows for use with metal utensils."

[@johnc1975]

All you need is an iron skillet, the forearms of Popeye to lift it, and a 50 gallon drum of oil to season it.

[@SapioiT]

Or a steel skillet, like any modern person of culture. Society advanced in the last few hundred years... Lightweight, takes longer to rust, and also cheaper (depending on where you live). Bonus that you don't need Popeye muscles to flip a pancake or crepe or blin.

[@eileenlester3313]

Agreed!

[@thirstypilgrim97]

@@SapioiT Carbon Steel or just Steel?

[@verilyverily1442]

And good source of iron

[@starleyshelton2245]

I will stick to cast iron. I can get the same results and clean in seconds without worry of damage.

[@Corvid76]

The biggest complaint I'm seeing all over the internet about this GraniteRock pan is that it starts sticking very badly after just a few uses. Hoping you'll do a follow-up after using it for a month or so.

[@stepheneavenson2761]

same here when you first get it they work great 6 months later they dont.

[@opvask]

dont use soap on them -.-

[@TBC256]

I had a cheap pan from Tesco that had pretty nice non-stick coating. Unfortunately the coating came off as soon as I threw salt in the pan.

[@ortzinator]

Literally every non stick pan has that complaint in the reviews because people think they're supposed to be magic and don't know how to care for them.

[@smissions7340]

@@TBC256 Same here. Tesco's non-stick coating is actually the best I've tried so far.. until it chips for no apparent reason.

[@elvisonstage]

Thank you! My wife and I consider these items...but she usually decides the item will not work. She can't say that with your review! Thank you VERY much!

[@creditdebitcardscostyoumon4588]

Nothing beats a well seasoned properly maintained cast iron skillet.

[@LightLadd]

Yeah but can it be used to cook meth? And will it stick?

[@davidelo5843]

And is much more healthy adding iron to your body !

[@clintzanjewishboob3453]

@@LightLadd can confirm it cooks meth perfectly. Only had problem when boiling down coke to make crack.

[@thetimk4720]

@@davidelo5843 Hemochromatosis

[@captaincoyote1792]

You bet! Also makes one helluvan intimidating weapon!

[@Ron4885]

These things always work great 'for a while' then not so much as time goes on.

[@TheShamiester]

I have a tramontina non stick pan for serveral months haven’t had that issue. And I use all kinds of detergent 😂

[@James.Stark.Ben.Edition]

@@TheShamiester they go bad in like a year or so. Several months will degrage the coating but not be that obvious.

[@TheShamiester]

Aditya Upadhye well I shall see how long it lasts 😅

[@iblockpuncheswithmyface1490]

True, but I noticed the rock pans last the longest.

[@oad51]

I use "The Rock" which is similar. When it starts to stick I will poor some white vinegar in it and let it sit for a few hours and then wash it. That seems to clean the residue that develops from constant use.

[@Pie4life123]

Lol just watched a man test a pan for 20 mins

[@Saitaina]

But now we know how well it works, something we don't while standing in the store aisle.

[@normantrombon]

We’ll never get those moments back, but hey. It’s not like I had anything better to do, and as the universe of cause and effect would have it, I was looking at a similar pan two days ago!

[@Corvid76]

Well no, you only see the initial results. This particular pan has very bad reviews for losing it's non-stick surface after only a few uses.

[@usdjxavi]

im high too

[@AcornElectron]

Yeah, also just realised I’m wasting my life ..... I’m out .

[@SavageTalk]

Best Pan I ever bought, thanks for the recommendation, been using it everyday for a year and a half......finally time for a new one...my copper one lasted maybe 3 months.

[@dcwatashi]

I use mine twice a day for over a year here's my update video: kzbin.info/www/bejne/hmmzkp2QidZ-a7s

[@mahamudra911]

What kind of monster precooks bacon for eggs with bacon... You always do the bacon first and then add eggs to be cooked in bacon greese!

[@EnlightenedSavage]

mahamudra mahamudraa only if you're animal.............:)

[@Garwulf74]

Always MEATS First (bacon,Sausage) drain excess grease and add a pat of butter for for the eggs and GTG!!

[@tomarod2]

I like your style

[@M24A6]

Everybody precooks the bacon first.

[@baker7280]

M24A6 no cooking the meat first and then the eggs with the fond and fat of the meat, tastes better.

[@DaveGamesVT]

That was honestly really surprising.

[@jttech44]

They don't last though. You'll get way more life out of alclad or teflon provided you take care of it properly.

[@skuddy]

There's a few lines of these out there. Ballarini makes some. As well as Henkels. They call them granitium. Works awesome for non-stick pan purposes. We have had a set of plans for a year and they are going strong under heavy use. This pan is basically the same thing.

[@meauxjeaux431]

James, After seeing your review of the GranitStone pro today, I decided to purchase two sets. After making my order I had to Email them with a correction on my Email address. I explained in my Email that I saw your review, and you gave it high ratings. Within 5 minutes Zach Toste answered my Email. He said that they were kind of nervous about what you were going to say, because you are always so tough. A shout out to Zach for being so prompt with his reply and quick attention to correcting my email mistake. A shout out to GranitStone for making such a high quality product, and a shout out to you for being "so tough" of a critic. Because without you being so tough, MANY people would have wasted a lot of money on unacceptable products.

[@bbussey1967]

Best Reviews on KZbin

Being a cook I can confirm that in the marshmallow test you faced up problems with two of the pans because of their finishing. The shinnier the surface, the worst it will stick. The granite rock did better because it is coarse and uneven, kinda like sand paper, the other two being glossy are unevitably calling for problems with melted sticky materials. I like my pans like the granite rock, coarse and sandy in texture.

[@TheRealNormanBates]

You would think "the smoother the better", but it makes sense that the coarser non-stick pans would work better, as the non-stick coating would have some extra life due to the coating being in microscopic areas that could not be scratched off.

[@c_farther5208]

I am getting a Granite Rock today. I am. Sick of sticking. Looks like you can sear okay. This is a winner. Thank you so much. My life will be better.

[@djarcforceable]

Just found your channel. Nice straight up honest review video. I like it! Subbed.

[@kauske]

The one issue with oil free cooking is heat transfer, the oil basically acts to increase surface contact and heat conductivity. It's basically the same reason you put thermal grease on heat sinks. For liquid items like eggs it's not quite as important, but chopped veg, meat etc the oil is useful for thermal conductivity. (Though some meat will generate its own quantity of oil, IE bacon, full fat beef and pork for example).

[@edwardnigma2744]

Just saw this pan at Walmart and said I need to see what the review guy say about this pan. I'm definitely buying this pan. Probably have to toast my Cruisart set

[@nightstringers]

browned cheese is awwwwesom. I love your reviews . very thorough

[@ModernDayTech]

Have you tired cheese crisp? Its pretty much just burnt cheese in chip bag.

[@mszoomy]

Are you talking about Wisps? Or maybe its with an "h", Whisps? They're awesome

[@ModernDayTech]

Yep! Those are them. YUM!

[@AnotherGreenMidget]

Bob D That is pure genius! I need to try this!

[@w.o.jackson8432]

It's not burnt, I don't know why everyone makes this basic mistake. If it was truly burnt you would smell it and know the difference.

[@travissmith8143]

Bob D I do the same thing on a plate in the microwave, 1.5 minutes and its perfect.

[@stevesparta4995]

I had one of those red copper pans. Used it for a couple months then pitched it. It worked fine at first then food began to stick to it no matter how much oil I used. Non sticks are junk. Went back to my 100 year hold Griswold skillet. It cleans up easy and cooks like a dream.

[@JC-fj7oo]

I have several of the starfrit brand ROCK pans and they are awesome. I've used and abused them for about a year now. Put them through the dishwasher several times, used non-stick spray and they still work. If you just wipe it down with an oiled paper towel before you do the cheese trick it will slide right out like the commercial. The one I use for omelettes I actually season with my cast iron pans and that seems to work too. I accidentally left one on the burner without food for half an hour and I've seared steaks on high heat. If these were regular nonstick pans they would be garbage by now but I throw them in the dishwasher and it looks brand new.

[@whocares6698]

I have that pan too, love it and you can do anything and use any utensil in them, nothing happens to it

[@scottsanders9498]

Ditto. Starfrit The Rock pans are great.

[@smissions7340]

Totally not stealth advertising at all.

[@JC-fj7oo]

@@smissions7340 I've been watching this channel for a long time. it's pretty rare when a product lives up to the hype so I get pretty excited when one does.

[@supernova743]

Wipe down with oil and they don't stick. That's the whole selling point of the pans, no oil.

[@seropserop]

I have this and mine sucks, it looks different too but has the same brand name... idk why yours is so good.. i got the blue diamond and it's the best so far

[@mattmullett9521]

This type of nonstick pan is also sold under the Starfrit The Rock brand name. I've used several of them for a couple years now, and they're as good as the day I got them.

[@growlingcheetah]

My favorite star frit pan finally kicked the bucket... so i was going to buy another one of those , but after seeing this ... Yup , i'm definitely investing in this pan!! Hopefully it's available in Canada.

[@mookzmom]

Hey, fancy meeting you here! LOL. I'm leaning more towards one of the red copper pans, but want to wait till I see a good sale. Maybe after Christmas.

[@relc3231]

Try the heritage rock pans are the same thing and you can get them at Canadian Tire. I have had my set for 4 years and they are fantastic!

[@merlin-ju6fu]

I have had a Granite rock pan for over a couple of months and it still works great. I have also used the GreenOrganic pan and the original Gotham Steel DuraPan (or whatever it is called ). I believe the GraniteRock is the best so far.

[@nyinfamous2k2]

Great test, im sold on this one. we're always looking for a good pan and just cant justify the cost of 100 bucks or more for just a frying pan. I think this one fits the bill. thanks again.

[@smissions7340]

@Any One it's illogical to say that any $100 pan will pay for itself :)

[@VErandom]

Love ur videos ❤ watching u for 2 years now

[@PatriciaCross]

I have a granite skillet, and I love it. I alternate between that and my cast iron depending what I'm cooking. I do use butter or oil in it. I have cooked without it to test it, and it's fine without it. I prefer the flavour added from butter or olive oil though.

[@ravenclanx]

I have a pan set that is similar to this pan. Its the starfrit heritage the rock pan series. Fantastic pan would be good for you to compare to your granite pan.

[@smissions7340]

Wow their marketing team is out in full force in this video. Give it up guys, it's way too obvious :)

[@RonFloyd]

I'm really curious about some obvious differences between the pan you purchased and the round one shown in the TV ads. The round one seems smoother, thinner, and more cheaply made. You might try the one advertised and see if there is a difference, since many would be purchasing it instead. The wording even seems a bit different between the two. For instance yours says "Titane" and the round ones say "Titanium" - nit picky, I know, but several different labels are out there, which makes me think there may be actual differences. The round ones have a rolled over edge, but the square ones appear to be machined, and seem thicker and much darker. Lots of variations, which could lead to varying reviews.

[@trekgeek63]

I watched the review from Vivian Tries with the round pan, and her results were the opposite of this one!

[@karolusmagnus7844]

Ron Floyd Titane is the French word for titanium. You may have seen a bilingual label.

[@smissions7340]

Too many red flags - flimsy handle, visible rivets (and they are huge,) coating that does not extend over the edges

[@mneff69]

I know a person in Australia that had one of them pans before they came out on TV and it works great. I was impressed watching him cook with it. I'm impressed with those marshmallows and eggs with bacon.

[@phyllisalston103]

Excellent demonstration. Thank you. Based on your review, I will be purchasing this pan!

[@stephenjames820]

Thanks for the review! I would rather see a review of a pan that is 4 - 5 months old from constant use. ALL new pans react the same way. The proof is if they are non-stick after a few months of use!

[@markd5067]

Right! That's the REAL test. My experience with these fly-by-night pans have all ended up in the trash. My carbon steel wok and cast iron skillets have stood the test of time and are reliable.

[@MegaDiamondiva]

I just brought the GraniteRock Pan because my friend told me that she loved it. The first thing I cooked was two over easy eggs and they sticked to the pan and did they not slide off as advertised on tv. So I used some butter spray for the new two eggs and they did slide off the pan. I know it says not to use nonstick spray but it worked for me. I have not tried to cook anything else as of yet but I will. I like this pan and I am going to buy another one.

[@real_Nadventures]

"I'm just gonna throw some of this in there - LIKE ANY NORMAL PERSON would do it", he said as he set about frying marshmallows.lol

[@santoscovarrubiasjr3324]

"That looks so nasty...BUT..I'm going to try IT!" LMAO!!!! Great post!

[@Darkangl28]

We bought one of these pans because of your review. Best pan we've ever owned. We loved it so much, we bought one for my mother as well as a gift.

[@michigha]

As my grandmother would say if she noticed me cooking. "That's not a cast iron pan. I'll get you another one"

[@rustymertz]

Hey, the old me!

[@DudeCommando]

You talked me into wanting this pan. I didn't even know it existed but now I have to have one.

[@BestCaptain184]

toasted cheese on a tortilla is amazing for tacos. That’s what we do at my work.

[@yolandanizza1996]

Thanks for this. I almost bought the copper one. Now I know.

[@craigw7771]

The white ceramics are as bad as the copper. I have both and a granite rock, which I have not had very long, but it looks like the white and copper are garbage and the granite rock is a keeper.

[@maxxsee]

@@craigw7771 then it's ok with me, i used cast iron for a bit but iron flakes kept coming off and not greatest non stick. also cubersome to have to oil it everytime and oils might not even be good to consume. I had one ceramics I've been using much easier, but after 1 year it started sticking, so bought the copper one, hoping it will be atleast as good as the white ceramic one.

[@SOMD-THC]

i have 1 frying pan and a 2 sided griddle that i just love. The griddle is amazing to bake bacon in the oven and clean up is a breeze. Have had the pan and griddle for over a year and still works like they did the day i bought them. They were purchased at BJ'S for a great price. Buy them you will not be disappointed!!

[@KentuckyRanger]

All "Non stick" pans lose their ability to stop sticking over a relatively short time. My rule is to get the cheapest pan you can, use it till it starts failing, take it to the aluminum recycle center, and get a new one...

[@smissions7340]

That will get very expensive very fast.

[@RebeccaLynn9987]

I've had my anodized aluminum pans for about 2 years, they work great and don't seem degraded at all.

[@mrjames7251]

I've heard it's not healthy to cook in aluminum. I'll just use my wonderfully seasoned cast iron.

[@KentuckyRanger]

@@mrjames7251 *NOTHING* beats a well seasoned cast iron skillet! I've done several recipe videos using cast iron on Mondays With Mom.

[@KentuckyRanger]

@@smissions7340 Naaa. A $10 pan lasts a year or so...

[@margaretcatalano5173]

I have had mine for several months and it is the best non-stick pan I have used. I have had all kinds that do not last over time. When more than one cook uses them that is even more of a challenge. Love mine!

[@BuckMcAntlerson]

When you tried the chococheeramel... That reacting was on point.

[@gilgammesh1]

Why was this so fascinating to me??

[@123456wasp]

I have had a Rock round frying pan for three years and we are all in agreement that it is the best non stick pan that we have used so far, we have had no issues at all with it sticking! 🇨🇦😎👍

[@LakeSG1985]

Seems like you can throw the other pans away...

[@BeastMortThe]

You sold me on this one. And I thought it was like "fate" telling me to buy this, since you were in the process of uploading this within a couple days of me asking if you could review this... after I had randomly seen the commercial for the pan a handful of times. LOL

[@xBboyRewindx]

They're worth it

[@ayekantspeylgud]

Me too - this looks like the most slippery nonstick pan

[@candacederr9978]

There's another channel called Vivian Tries....her review of this pan wasn't as favorable

[@GigawingsVideo]

This pan actually pretty common for years. It was promoted as various type of pan, including the copper pan or stone pan even when it's made with the same material. Now it's granite pan. But to be fair it's a pretty good product.

[@4f52]

Loser.

[@lindachandler2293]

I bought a small granite type pan, that was advertised as being safe for metal utensils. I didn't use metal just to be sure and it did great for 5 years. Then I got distracted and burned butter smoking hot, almost to the point of catching fire. I could have kicked myself. I remembered the instructions had said treat it like cast iron and I thought why not, it was ruined anyway. So I thought, if I had ruined the surface of a cast iron skillet, I would scour it with steel wool and re-season it. I scrubbed the black discoloration hard with a scratch pad, then steel wool. Nice and smooth. I rubbed it with my greasy rag, wiped of the excess, turned off the burner, turned the pan upside down on it and let it cool that way. It worked great! I do have to use it like it was cast iron now. But it works great.

[@jillianburke2]

Anyone else talk to the screen? "Oh I'd eat that cheese!" "Yeah I'd try that."(chocolate, caramel and cheese) lol

[@KapitalP73]

Why would you want to cook without oil or butter in the first place? A good set of seasoned cast iron is all you need.

[@LightLadd]

Yeah but can it be used to cook meth? And will it stick?

[@TheCrittercam001]

Light Lad thanks for the laugh!

[@goinpostal]

Great, honest review of the GraniteRock pans! I totally agree with you, forget the hype.. use a little butter or avocado oil in these pans and cooking becomes a dream!

[@dcwatashi]

*not for long* kzbin.info/www/bejne/hmmzkp2QidZ-a7s

[@karolineseymour8790]

My concern was the "Aluminum cookware!" sticker it came with(mine was a gift). What do you think about it? I loved your video. But I must say, you are very brave to cook even a candy without any coating. :) Thanks for sharing..

[@brantward1970]

I love mine ! I also bought the 12 inch except round ! So easy to clean up what little it leaves behind !!!!! Glad I found your video to confirm I made a great purchase. Thanks ! Brant

[@SenpaiSoul]

When viviantries has COMPLETELY different outcomes lol

[@aliabdi6094]

Sometimes she doesn't follow the instructions.

[@nancyd4918]

She never follows the instructions... LOL!

[@cheshire-yu4nz]

Ash Ketchum I just watched that maybe there's a small difference in a bigger pan.

[@captaincinema5066]

Come back and do these demos after the pan is 6 months to a year old and see how well it does then. New pans should perform as advertised.

[@joannmccraw7235]

I have these myself and love them. No problems with sticking and my pans are over 2 years old.

[@MrGanja408]

Pan fried cheese is good for making taco shell liner. Fat man approves

[@jilldaviau]

Ohhh. Great idea!

[@11azuresky]

Or Keto Diet

[@equestrianestrustester754]

Forget the taco shell

[@ik0148]

Was interested in a graniterock pan. Glad i found your review, i subscribed because of this nice and thorough vid, gonna check your other reviews later too. Thx for the great vid

[@bandicoot5412]

I bought one! And I like it! Did the ham and egger, and let it cool off, and with alittle realistic help, came pouring out , all I had to do was aim and unload!

[@jeanettesilhouette5678]

Nice job Mr. White :)

[@1029pb]

WOW thanks for the review, but I must say that I was reading the comments and must agree with all the people that are singing the praise of cast iron pans. So I have to give my thoughts as well. I have had my cast iron pan for 25 years and it only gets better with time. Now one must know a few small points into the use and care and you will be able to give it to your grandchildren one day. And the best pat is you can buy them for a fraction of the cost of the disposable non sticking one, if you calculate how many of the disposable pans you go through in comparison to a good cast iron it’s almost a money maker in comparison.

[@ronni2664]

As I don't live in the US, I can't say what kind of cheese they use, but remeber that pre grated cheese contains a lot of added starch either potato or cornflower to make it not stick together. Maybe they used real grated cheese in the add

[@Freakinreviews]

True, they didn't really specify!

[@brer4bear]

www.gocomics.com/pearlsbeforeswine/2018/10/15

[@GeddyRC]

Drunk at a wedding hotel room and this pan show up on a commercial while watching supercross and I googled it and I found your channel. Real great review of this pan. I am sold. I have subscribed to your channel and am looking forward to checking out your other reviews.

[@MichaelOKC]

The thing about ALL these pans is that Cast Iron has been around forever and thought there's a learning curve to taking care of them correctly, when treated and "Seasoned" correctly will put all these pans to shame in all the tests. Your food will even taste better. For good instructions on taking care of cast iron look to cowboy Kent Rollins KZbin channel.

[@smissions7340]

Plus you'll also lose weight because you will expend more energy cleaning and caring for the pan than you will ever get from eating your food :)

[@hischyoudontneedtoknow2896]

I use cast iron just under hot water and a non metal spatula, comes off easy no soap required

[@sinephase]

part of the trouble is that not all cast iron is created equally. you're looking to spend around the same amount of money for a heavy pan that's higher maintenance. most people don't want to bother with that

[@dalekelleher3766]

Kent is how I learned how to take care of mine.

[@davidelo5843]

Yea people have really gotten lazy !@@sinephase

[@grogvaughan5649]

I spent 19 years in the army so chocolate, cheese and caramel melted together sounds great to me. And thanks again for your awesome work. I'm going to get the granite rock pan.

[@kaox44]

This is a click bait, I thought I was gonna watch Stone Cold review a product.

[@jerryc2709]

Bought one 3 weeks ago and pleased with it so far. I cook at a bit higher temps though. 6-6 1/2.

[@kevb1959]

stainless and cast iron are best for cooking. Everything else puts contaminates in the food including food service lubricant and (Teflon not for human consumption).

[@PixlRainbow]

..... You know this is basically the same as cooking on a glass pane or a flooring tile right? Granite rock belongs to a group of materials called ceramics and they all behave fairly similarly.

[@smissions7340]

stainless is nickel and chromium, when was that ever fit for human consumption :) and bare cast iron is best (no complaints about that) but where would you find one? all cast iron has some sort of black coating on it.

[@kevb1959]

@@smissions7340 Sand blasting or coarse grinder pad on a drill to grind out the toxic coating.

[@real_Nadventures]

@@PixlRainbow If truely granite yes. I've seen other similar looking pans with GRANITE in big letters and "granite-like material" in way smaller letters. They are mostly ceramic variations. I don't now about this one, because - agreeing with your position - unless I know otherwise I assume the word "granite" is a marketing term when applied to cookware because of its appearance. Is there such a thing as true granite cookware - I mean that one would use in a home kitchen? I dunno. Anyone?

[@cobbybarzillai-vandapuye6433]

I love this guy! Who is he? 😀😀

[@pragatipant5796]

Heisenberg from breaking bad

[@Raithed]

Walter White.

[@shirtshine73blitz]

T Fal are the only pans that I've never been let down by.

[@sharonw9229]

I’m a chef...the cheese will always come out because it has fat in it. Nothing like caramelized cheese

[@bettyhouk8727]

I bought a skillet at Ross says it’s the rock and it looks like granite blue with white bumpy stuff. I have had this skillet for about 3 years and so far it looks just as good as the day I bought .year or so later I bought a skillet similar to the blue Rock skillet in your are demonstration . Both pans are my favorites , needless to say I am very strict about cutting anything in my skillets as well as my counter tops that is a no no . I don’t care what the advertising say . Also I always put a little bit of oil ( canola) in the bottom or what ever I have a hankering for when cooking eggs . Bacon makes its own grease. Save it for the beans the oil that is ! I like your show 👍👍👍🦋🌈👵🏻🐶 😺 🖖👽. 👈me and Ed that is .

[@nyctreeman]

OK ... 1 - "Why is it better than those other pans?" Answer: "Because the textured surface does not allow the same adhesion that the smooth ones do ... less grip, less adhesion. and with a bit of oil or butter etc, there will be very little that will stick to it. ... 2 - All these pans are on an aluminum metal base, so once the surface is compromised, they're junk, and aluminum in your food is NO BUENO! ... 3 - These pans all have a high tech polymer based resin finish that is designed to withstand a certain level of heat, however they are fragile and finicky ... if you over heat one to the point where the finish is discolored ... it's junk, and over heating in the presence of food could release certain toxins from the chemicals into the food ... so if you're religiously careful with your pan and never make a mistake ... your're perfectly safe ... but if you're like most of the humans on this planet ... you might have a problem. ... 4 - While I am 100% on board for perfecting these technologies ... the fact is that a well seasoned and lightly oiled wok or cast iron pan is just as effective and far more forgiving.

[@punker4Real]

you need your heavy metal vitamins.

[@vforvendetta6193]

Still sound like a cooking noobie, all those hipsters use, but I use the cast iron bullshit.... Blah blah... While stainless steel is still the pro choice... So funny to see the cast iron shizzle...

[@Brynjor411]

Your assessment that a textured surface would have less adhesion is backwards. A textured surface would have a greater surface area in comparison to a completely flat surface making more "bonds" available between the 2 objects

[@nyctreeman]

Big Mac, I know it sounds counter intuitive ... however you you are forgetting about the dynamics of surface tension and adhesive qualities with super flat surfaces. Ice for example adheres much better to a smooth surface than a textured surface of same material and finish because it breaks up the structural integrity of the ice base layer. These pans have the same non-stick surface basically as most, but the slight ripple texture keeps adhesion from burning things like cheese and such from forming a contiguous area and therefore it breaks up and loose easier. While it's true that there are more bond areas in the textured surface, the trick is that there is far less contiguous surface area locked together. That's why they textured it, because it works for the application involved ... obviously in other applications, like cement, glue, stucco, etc etc ... the texture improves adhesion. Of course if this pan was simply cast iron or stainless steel with that texture, then it would be a nightmare ... it's the coating that enables this texture to act in a counter intuitive fashion.

[@kingjames4886]

these pans are so much better than older non-stick coatings... it's almost a non-issue. I've had one for years and even cooked on high heat and there's no noticeable peeling or bubbling of the coating like older non-stick coated pans.

[@InDreamsYourMine]

6:28 if you eat that, better take a pregnancy test.

[@sugarbooty]

I don't get it

[@InDreamsYourMine]

@@sugarbooty Pregnant woman tend to crave the strangest food combinations.

[@sugarbooty]

@@InDreamsYourMine Ahh, thanks

[@halinallet652]

@@InDreamsYourMine, also pregnant men and other genres.

[@screamtoasigh9984]

@@halinallet652 don't exist.

[@handsomejohnjohn]

wow. I am shocked. Granite rock pan is real deal. My friend bought blue diamond on black Friday but he will be regret after seeing this. I bought a few non stick pans in the past and nothing really worked well but I will try granite pan. Thank you for reviewing this pan.

[@schnaps1790]

Rule Number one in Cooking: Add FAT for flavour

[@Wyttt95]

Felix not everyone wants to eat a blob of nasty slime with every meal.

[@mydogskips2]

Felix Fat itself does not necessarily add flavor, rather, it carries flavor, particularly fat-soluble compounds. Fat can add texture and richness to a dish as well. And salt is a flavor enhancer.

[@schnaps1790]

And dont forget the MSG, its way better then normal NaCl !

[@blipcat3382]

Rule # 2 always visit your doctor 2-3 times a year to test for clogged arteries....and risk of heart attack.

[@real_Nadventures]

fat also serves to spread heat evenly and quickly.

[@tonyinfinity]

This is pretty pointless, the most important thing with these "non-stick" pans is longevity. Pretty much any pan when it's brand new works fine, even a $6 one from walmart, what's important, is it still nonstick after 6 months?

[@jimrhinehart3785]

Amen mine is 7 months old.

[@metaspherz]

If it passes the knife test in a hot pan it is good for my purposes. However, my last pan, called Titanium cost me $10 from the Ollies Army store and I can use metal utensils with it since it has a waffle-like nonstick cook surface that helps to avoid scratches and abrasions. It is also induction ready. It's very slippery to the touch and very little oil is needed even without seasoning it. The eggs slide around in the pan even after several months of use with just some Pam sprayed. A lot of the nonstick pans say to avoid cooking sprays, but not the Titanium. I loved it so much that I bought another. So, spending $30 or more to cook eggs or whatever seems unnecessary to me when I can buy several for the same price as one expensive pan. I also have a heavy cast iron for those times when I need a very hot pan as when cooking chicken, pork chops, or searing steaks. Of course, clean up is an issue with cast iron, and proper drying and oiling of the pan prior to storage is necessary. But, still, I like that Granite Rock pan, and I'm tempted...

[@ohblackwater]

I have a couple of Granite Rock pans and they are both a few years old. They've held up very, very well.

[@mgsolutionsvideo4472]

I got the round pan and it came with a small round pan for eggs. First test I used the liquid no cholesterol eggs to make scrambled eggs - no spray used and it stuck really bad. Cleaned it out and tried it again with the butter spray and it came out better. I had trouble cleaning it though; even tried the dishwasher and it still came out with residue on the pan. I've learned since that you need to heat up the pan at least a few minutes to get it to work good but keeping it at a low to medium heat.

[@glennmartin346]

I watched you compare this to another pricier pan last night. (an expensive one) What you neglected to say is the 'Fancy Pan' can be used on induction. I cannot get gas where I am and have induction...that being said, that's like comparing apples and oranges, I cannot use the aluminum-based Granite Rock pans. Keep up the great work!

[@real_Nadventures]

I'm old and started using non-stick when Teflon cookware first came out. I've used every variation of coating on every variation of metals. I take care of them reasonably well - I'm not in the freekin cleaning bizniz k. I can tell you without the need of polling anyone exactly what you need to know about non-stick cookware. If you have chips in yer non-stick - like flakes of teflon makin yer scrambled eggs look like ya dropped them on the floor you should be cleaning regularly - then that cookware is prolly 20 years or more old and you should 1. get rid of it (in a responsible manner don't chuck it out yer car window k) and 2. go have a thorough medical exam. Everything else is made with newer coatings which they claim wont chip or kill you and yer freekin parakeets. That all said, if you go out and buy a non-stick frying pan ferget about what it claims to be made out of. All that matters is that it has some indication that it will not kill you (actually they really dont know yet, as these coatings are new and all we know is that they wont give rats teflonitis or some $h1t like that. $o what do you have to lose. If it wont kill you and you like the way it looks, don't spend a lot of time researching the difference atween these thingys. They all do the same thing the exact same way. Stuff doesn't stick to them when you cook with them. Most stuff. Most of the time. For a month or so. Then that optional oil becomes mandatory, and you can cruise along in relative non-stickness for anywhere between 1 and 2 years. If you get more than that out of a non-stick frying pan you are either seriously WAY anal and should start a YouTub channel, or you eat out most of the time. This is the new world. It isnt the world *I* was born into. Get used to non-permanence and non-ownership. You're now buying frying pan SUBSCRIPTIONS that expire in 12-24 months. Just like everything else now. They want regular freekin payments for everything. And we all know who "they" are, but this is about non-stick cookware, not freekin alien lizard shape-shifters and stuff k. One final note: LIFETIME GUARANTEE - ALL non-stick cookware has the LG. Because you have to pay to send your pan back to them. Then they charge you 10 bucks or so for this service *cough*, meaning it costs less for you to just renew yer freeking subscription k. Can I get a Show less?

[@debraleath6409]

I Like it! The Truth, The Whole Truth & Nothin' but Honest Humor added!

[@real_Nadventures]

@@debraleath6409 TY, Ma'am. oOOooo your channel has nifty Playlists!

[@TheCrittercam001]

Best comment so far!

[@CClausen85]

You're old and you type like a child. Plea$e stop, it's so jarring

[@real_Nadventures]

@@CClausen85 ok.

[@BlackStarr007]

here's my problem with all of these "frying pan reviews" you should never review a pan the first time you use it because there's always going to be that "honeymoon period" where for the first 6 to 12 months the pan is just great and rates a 10, but after about a year all of these fancy pans that you see on T.V etc. start to show their true colors, and I would think that anyone who buys a frying pan will at least want more than a year out of their purchase.

[@anthonycanton4497]

BlackStarr007 mj

[@Melanie3581]

I got a free pan from a local grocery market lasted me over a year so I bought the set. I don’t love them as much as I love these pans in the video. Specially with searing meat.

[@kelleypendergraft2873]

Thank you for testing this product. I actually ordered it. Anyways, other than the Bavarian Edge that you've shown us (you proved that it's not effective), there is an effective hack for sharpening a full knife. You can use a ceramic plate. Just turn it upside down and use the ring. Simply take the knife and angle it at about 20-25 degrees to the edge and run it along the ring a few times on each side. Yep, I watch a lot of the 5-Minute Crafts videos and I stumbled upon the hack while watching the 36 Must-Know Hacks with Everyday Items video. They're very interesting to watch and very cool to learn.

[@kristymccullough7753]

I can't believe you tried that cheese, chocolate, and caramel concoction. Lol So gross.

[@trevormccullough]

nice last name

[@kristymccullough7753]

Trevor McCullough haha it's a good one. :-)

[@randylinn502]

That combination should be on a episode of Chopped dessert round....

[@garystinten9339]

Well they set the standard for demoing their products..

[@excelsciors]

I bought two pans that make no claims like these pans here on KZbin. My pans are T-Fal with the red dot in the center. I cut up all my meats in the pan. I sometimes don't use butter or oil. And yet, the non stick surface is still excellent on my pans. No complaints so far on my pans after 6 months! I have bought Red Copper and I don't like those pans. And I bought Blue Diamond and I actually like the Blue Diamond. But I want to buy this Granite Pro that is available now.

[@jimcarpenter2674]

You ask if anyone had use this type of pan for a long time, well I have my pan for 1 year, I still cooking bacon without any type of fat (just the bacon fat as It cooks) and it still not sticking. Its great to fry anything without it sticking, With eggs I do use a little oil and low heat as the eggs do look better. Over the last year i have given 3 pans as gifts, and everyone loves them!

[@33605pgood]

So this is what my Sunday evening has been reduced to,...... why did I give up drinking,..lol.

[@FBKen76]

I use the Curtis Stone pans from HSN that appear to have the same coating. I have had them for about 5 years and I have been blown away by their performance. I clean up pans with paper towels sometimes. The coating is the best I have ever seen.

[@notdeadyetagain1]

Without knowing exactly all the chemicals leaching into the food, forget it.

[@sirreginaldthe4th]

@Donald Kasper It's still a PTFE based coating. Not saying PTFE is bad though but you're just as good going with a $30 or less T-fal, Calphalon, other brand PTFE or Teflon pan.

[@RUHDD4HVN]

The pebbled surface is the key to the Granite Rock Pan....... similar to cast iron most likely. I've had trouble with the copper pans keeping their non-stick going for very long.

[@Falcon-jv4he]

You're right, the very first time you use it it will work pretty much as advertised. Instead of using a spatula in any way shape or form. I recommend just smack the pan against the burner top and it will flip with just a flip of the wrist. Same thing on the other side. Let's carry on I will give more commentary as we get into the video

[@jmahoney9561]

I am liking the size and shape of this pan, because I need a pancake 🥞 pan. Nobody’s cooking pancakes, so when you do an update on the pan down the road, please cook some pancakes although I probably would have ordered it by then. All of these “As seen on TV” cookware usually stop performing in no time and I am one who baby my cookware because I want it to last, but to know avail, it stops performing and I end up sitting it aside for re-purposing uses and eventually tossing it. Nice job on ALL of your reviews!