Our Place Titanium Always Pan Pro Review | Episode 2

[@MarmaladeINFP]

I bought this pan. I've used it for a couple of weeks. Cooking at high temp, the handle always remains cool enough to hold comfortably. It never feels hot. I'm turning the stove up to the highest it goes. But I've never had any reason to attempt to cook at a 1000 degrees. Anyway, the handle temp should be fine for anyone doing normal cooking.

[@UkuleleJayBBQ]

I am merely testing their claims and seeing the heat transfer. I agree if cooking normal in the 250-400 range which is an avg temp it would be fine however I know people who do deep dish pizzas in cast iron at 700ish and of course you know cast iron requires a glove and this would require one on a high btu stovetop at that temp. Not saying it’a a bad pan. It’s a tank and super heavy, and probably is virtually indestructible but I was curious of their claims and the result. Now the gold colored version is 750°F max, not 1000. I didn’t want to wait for the gold version for testing so bought this one. Thanks for your comment, much appreciated.

[@SteelsCrow]

I really appreciate the full demonstration. I was very concerned how the Always' handle would heat up, but it actually went decently well. In this extreme situation, it maxed out at ~120*F, sounds uncomfortable but tolerable. It's only that very end that's alarming. I suspect most of the handle is hollow with a central shaft through it that connects at the end, so most of the handle surface is isolated except for the end. Granted, that's notably inferior to the Hexclad that has no such structural shenanigans, but I think I would be fine cooking bacon, hamburgers, pancakes, stews, etc.

[@UkuleleJayBBQ]

My pleasure. Agree with you. However knowing this I would wear a hot glove as 115-120°f will cause a 1st degree burn. 150°F with 2 seconds will cause a 3rd degree so that’s a deal breaker for me as I do cook high heat stir frys and frying around 500-550°F and hold the handle just about the entire time. Thank you for your comment and watching!

[@markhebert375]

I think the device you are using to measure the temperature when you are that close to the end of the handle is measuring the bottom of the pan. When you are that close the laser does not really show where it is reading. If you notice the big hole that is where the temp is being measured is pointing at something else. shoot the temp pointing from the pan area towards the end and I bet you get a much lower measurement. Better yet put a drop of water at the end of the handle. If it is truly 300+ degrees it would instantly boil away. Let me know how that goes.

[@UkuleleJayBBQ]

The end is solid, no hole. The hole is at the top but the back solid end of the handle is where the laser was pointing for sure. I think it’s a good pan for sure construction wise. It is like a tank and as heavy as one.

[@mokisan]

I love your detailed review on this! Thanks, needs more view

[@UkuleleJayBBQ]

Yes hopefully more people find this! The other ones are doing really well. kzbin.info/www/bejne/jHuzcqKLoauZb80 and kzbin.info/www/bejne/sIeXoKenf6h4h8U

[@Jcs57]

What are you cooking that requires a 1000 degree temperature? A nice broiler that can sear steaks at 900 degrees would be nice but stove top cooking? The highest temp I need on the stove top is for boiling water which boils far below 1000 degrees. I’m not understanding the purpose of this.

[@UkuleleJayBBQ]

The point is not to cook on 1000°F

[@Jcs57]

@@UkuleleJayBBQ So the point was to make a video to tell people not to do something they weren’t doing in the first place…..ah okay. Tomorrow don’t rip up your ceramic tiling to scrub underneath. 🙄

[@UkuleleJayBBQ]

@@Jcs57 SMH

[@necavenue]

This is an interesting test, but it doesn't disprove the manufacturer's claim. I think what they're claiming is that it could withstand 1000 degrees without damage. They're not claiming the handle will stay cool enough to hold at 1000 degrees...that's just a dumb and unrealistic expectation. Nobody cooks at 1000 degrees anyway unless you're baking a pizza in an oven and even if you do, you're not going to bake a pizza in this type of pan. You're going to bake it on a stone. Under normal use the handle appears to stay cool enough to hold. Your conclusion that the Hexclad is better is flawed, as the Always Pan Pro performed the same or better AT THE SAME TEMP...ie up to 500 degrees the handles on both pans stayed cool enough to be held. BTW since you removed one of my replies, I'm going to add the facts here. The Hexclad actually did WORSE. From your own video, the handle was 110 while the pan was only at around 500. The Always Pan Pro handle was 95 while the pan was almost 700! Not only that, Hexclad states to not heat its cookware above 500 because above that temperature the Teflon coating starts to get damaged and you void the warranty! Bottom line is the APP Titanium does indeed have a stay cool handle and did better than the Hexclad without actually voiding the warranty. The Hexclad can't HANDLE anything above 500, pun intended. BTW I own a $200 14" Hexclad Wok so I know the limitations of their technology. I never use high heat with the Hexclad knowing the 500 degree limit. I aways stay below 400 just to be safe. I do not own a APP Ti, but plan on getting one.

[@UkuleleJayBBQ]

Just showing the handle as to heat transfer. Even at 1/2 heat the handle is MUCH hotter than my Hexclad. A lot of people actually do cook pizza in skillet so you’d want 650-700°F which you could do in this pan.

[@necavenue]

@@UkuleleJayBBQ Who the heck pulls a hot pizza skillet from the oven without oven mits? Use the right tool for the job, you don't use a hammer to drive in wood screws.

[@UkuleleJayBBQ]

@@necavenue two concepts. How hot the handle gets on the stove. Cooking pizza at high heat. I am not taking about in an oven at all. My test was on top of the stove. I’m not taking about grabbing anything out of an oven.

[@necavenue]

@@UkuleleJayBBQ It doesn't matter if you're talking about a stovetop, because your own video shows the middle of the handle was only at 95 while the pan was at 680. So even at almost 700 degrees you could still hold the handle because it's still under 100. All of this is irrelevant as the Hexclad CANNOT handle (pun intended) more than 500 because that's the manufacturer's stated limit where the coating starts to get damaged. So congrats on being able to hold a Hexclad handle when the pan itself is utterly destroyed...🤡

[@mattl7424]

Did you get one? I want a Hexclad, but these titanium always pans look real nice

[@user-bs9uc7nz4r]

Only pan no poison. Hexclad poison. One with cancer one without. Its a no brainer. Have the 1st only pan and recently ordered the pro model. I have hexclad pans everytime i cook on a medioum heat i get dizzy and nauseated so it a solid no for me.

[@UkuleleJayBBQ]

That’s a bit misleading and missing factual information.