Hestan NanoBond: Chef Matt Bolus’s Perfect Eggs

[@VJROMULUS]

The other thing I was curious that you might do is sunny side up eggs. I like to see how that’s done with these pans.

[@Rjbaker83]

Same technique as the over easy, but instead of flipping you add a lid on top so the steam helps set the whites.

[@VJROMULUS]

@@Rjbaker83 Thanks most helpful.

[@VJROMULUS]

Would love to see your omelette made in this. What are you guys recommend getting your nonstick? Or least one nonstick pan devoted towards omelettes and crêpes?

[@SteveRogers-mn5qw]

My wife and I recently decided to eat healthy and do more cooking rather than eating out. So I threw away our old Teflon pans and searched the internet for the replacements. I didn't want a cheap set of pans, but I knew I didn't want non stick. So I checked into Le Creuset, Staub and All Clad. I saw William Sonoma had all three, so I went in to the Frisco, Texas store today intending to buy something as I threw out our other pans. I chatted with the sales lady Kasey and she gave me some info about the different brands that I was looking at. I decided to go with All Clad d5. While Kasey went to the back to get the pans, I walked up front and noticed the Hestan pans on display and they were looked very appealing. When she came up front I inquired about them and she had so many good things to say about them. She had a pan that had been used over 800 times that was cleaned with the Hestan solution and the pan looked brand new. I held it up next to the pan on the display and I wouldn't have been able to tell the difference if I didn't know which pan was which. I decided to buy them instead of the All Clad and I am so glad I did. I bought the 8 1/2 and 11 inch pans, came home, washed them and cooked three scrambled eggs with cheese in the small pan with little sticking. I melted about a tablespoon of butter in the pan prior to adding in the eggs. After I was finished cooking the eggs, I let the pan set on the stove for about 15 minutes to cool down then soaked it in soapy water for a little bit. The pan washed clean with little effort and so far, I am completely happy. The eggs cooked like I have never seen before and I thought to myself, so this is what even heat distribution is (after decades of using Teflon I really didn't know). The pan heated nicely with no uneven cooking, egg crumbles or burns. These were literally the best eggs I had ever made. The pans are not overly heavy, but solid. The handle fit great in your hand and did not get hot for me while on medium heat. I am wanting to get some of the other pans one by one to get rid of my other sauce pans. I will say that these are not cheap. Our budget really doesn't fit into spending this kind of money on pans, but I am happy I did and am confident that I won't have to buy these size pans for decades. I highly recommend them.

[@johnhinton8958]

Boy do I wish I knew there was something called Hestan Solution before I took a scour pad to my lid. Ugh

[@azzopf]

That’s not been my experience. If you slightly overcook eggs or rice, very difficult to clean even with soaking. You need to use more shortening for it not to stick then I usually would. Higher heat seems to be worse. I have to practice more maybe but not thrilled so far. Also, even with boiling water in these pans, it leaves mineral stains unless you use special cleanser.

[@honusblanco1259]

I bought this expensive Hestan nano set. That’s how eggs cooked when I first used the small and big pans. However, they now always stick. What am I doing wrong? How can I make them not stick again?

[@good4ud]

if I were you I would look at carbon steel pans instead. far more non stick with a decent season, and will only become more so as time goes by. these pans are susceptible to scratches and once the titanium coating is gone, there is no getting it back

[@W.Vanderbilt]

Anyone know how these compare with demeyere atlantis? They are the same price and was wondering any and all input

[@l4d2_ellis20]

NanoBond: between 2-2.3mm thick. Demeyere Atlantis/Proline: 4.8mm thick. A lot more aluminum for more even heating and much thicker for better searing results. Downside, it is heavier.

[@fx2riches]

About 1:30 is when i would have flipped. I hate the brown edges....

[@SteveRogers-mn5qw]

Tonight I cooked some chicken breasts in the 11 inch pan. I lightly coated the pan with olive oil and turned on the burner on medium heat. Cooked the chicken and added some balsamic vinegar. The chicken tasted great, evenly cooked and was the best chicken I have cooked on the stovetop. Now afterward, the pan was stuck on with the residue of the chicken and balsamic vinegar. I let the pan set about 20 minutes and hot water rinsed with the vegetable sprayer. A lot of the color came off just from that. I then washed with soap and water and with very little effort, got the pan clean. BUUUUT......there was a black residue on the pan that would not come off with soap and water - no matter how hard I scrubbed. It was almost like a stain in the metal. I used the cleaner that came with the pans and with almost no effort and a little bit of rubbing, the pan was clean like new. I couldn't believe it. WOW. This pan is awesome. It not only cooks great, but cleans up easy and comes back to new. I will highly recommend this product. I took some pictures, but not sure how to upload into this comment.

[@RaawHax]

If you want to link images on YT, host them on imgur or a similar site and paste the share link in your comment

[@solarisdreamz]

That is a ton of butter for 1 egg

[@johnhinton8958]

It’s such awesome cookware. I bought the large pot for this set and then foolishly I cleaned the lid with a scour pad so it’s lightly scratched now. It’s surprisingly not bad at all though. You can hardly tell but I still feel awful for it!

[@zombiemolly9711]

That's a lot of butter!

[@srqpdq6697]

"Little bit" of butter ??🤣

[@LoveBiteswithTimLove]

Good work, Matt! These look amazing.

[@jonasmartinez2245]

This pan is toxix free??

[@bradbellomo6896]

Disappointed he didn't try an omelet

[@69waltersg]

Looked like a fried hard rather than an over easy.

[@ma-mv9mv]

crazy butter content.

[@elmalloc]

never underseason, unless you hav ehigh BP then don' tadd any salt at all!

[@kds471]

I like how these pans look, but that demo hasn’t convinced me it’s any better than a quality carbon steel or anodized pan.

[@kds471]

Thanks for the input! I might just pick up some artisan blue carbon pans.

[@Pj192130]

It titanium coated. Anodized and carbon coated pans are unhealthy better said toxic because the chip and can get in you foods.

[@cslimfu336]

Yup, they're so awesome, but "keep the eggs moving so they don't stick", or "go around the egg to release it from the pan" aren't things that confirm it's nonstickyness.....

[@bryanmartinez6600]

@Pan Darius Kairos I wish I could afford them right now but maybe some day but hey at least your supporting better jobs than sweat shops in China. Though personally I'm looking at actually trying out Woll pans from Germany as they're more affordable.

[@bryanmartinez6600]

@@cslimfu336 my $35 TFal does great after a year now.

[@Sugarsurge7]

That scramble is over cooked..

[@spicecrop]

Just a little bit of butter my ass. That over easy egg wasn't what I would call "perfect".