Heritage Steel Review: Pitting the Titanium Series vs the Brand New Eater Series

[@bearlyhere19]

Pretty cool that you got to talk to Danny! Please keep posting these on YT, I don't have tiktok anymore and love the content!

[@Luiseo1]

I don’t even cook much and this guy just got me to buy the 8.5! Give me a reason to learn how to cook now.

[@tsipporahvalderrama662]

Thanks for the review, was just about to buy the Eater and gonna go ahead and give it a try. I was a bit confused if I should do the titanium instead but your video compelled me to stick with the Eater. I also read titanium isn't the best for even heating.

[@Jspg119]

I love my titanium it does just fine

[@islaw_ken9716]

I appreciate the effort for a very informative review for both brand, It helps me to investing in a good quality cookware. I hope I get lucky to have some of your cookware when you’re done reviewing it. much love

[@PeaceMaker_5150]

Thanks for pointing to Goldilocks, think I'm gonna try that brand. 4:38 Strong Pete Davidson vibes in this cut. lol

[@katherineaustin3571]

My question is which one has the better nonstick property?

[@cultflav]

Neither, really. Both require the same behaviors to release proteins.

[@katherineaustin3571]

So if I fry an egg with a little olive oil at med-low heat will I still have to scrape it off because it's stuck to the pan?🤔

[@cultflav]

In a lot of cases, yup. Stainless can get pretty nonstick, but takes a lot of heat to do so. I wouldn't generally recommend this type of pan for that, even if it's technically capable because you lose a lot of control.

[@katherineaustin3571]

Thanks for letting me know ☺️ ​@@cultflav

[@brianh2287]

"Over a 10 year period nearly every pan will pit to where the aluminum core is exposed." This is not true. Where did you find this information? My parents have a set of stainless steel all clad from the 90s, it is heavily used and in great condition.

[@cultflav]

Didn't "find" it per se. It's just true of stainless steel and how it reacts with salt - especially at relatively low temps. This may not be true of everyone's pans bc not everyone actually seasons their food well in the pan, but as a conservative assessment of wear over time I believe that statement holds up.

[@brianh2287]

​@@cultflav They season their food in the pan including pasta water. I also have a set of all clad stainless and there is no pitting at all. Heritage is a great company and I recommend any of their products. I have never heard of anyone having this issue with stainless steel pans from companies like all clad, deymeyer, made in, or heritage. To do this to stainless steel would have to have a long duration of continuous exposure to salt. Maybe people were leaving food in the pans or not cleaning it. I clean my pans as soon as I am finished cooking. Anyway, interesting property of titanium without a doubt.

[@cultflav]

@brianh2287 No one is saying they're not a good company, but we've literally seen it across all those brands in testing. You can see examples of most of them in our stainless steel playlist on TikTok.

[@kdm71291]

The titanium makes the difference, to me.

[@tylerschrand1834]

still got the eater series pans? could donate them to a broke college student🥲

[@cultflav]

We donate any test units we don't still need for review purposes to a charity called the Orangewood Foundation at the end of the year.