Pan Wars! $90 Caraway vs $8 Martha Stewart!

[@TakeNoShift]

1. That egg definitely wasn't burnt 2. The Martha Stewart pan is lighter, obviously it's going to heat quicker, and therefore cook the egg quicker. So it wasn't necessarily the fault of the pan, but your testing method.

[@MrNobody91]

I agree. I sometimes feel he doesn't quite know exactly what he's doing, not that I dont enjoy the videos, but it isnt the pans fault, it's just lighter. And I deff wouldn't call that burnt, trust me, ive seen some burnt eggs lol.

[@turnbasedtoddy7664]

@@MrNobody91 that egg was definitely burnt

[@Plus27]

Hi. I am from Nepal. I am a long time subscriber. Allmost none of the products are found around here. But I find your channel really engaging and watch every one of the videos right when it hits my feed. Rather than the products itself I find the host more endearing how he reviews every product meticulously, and how managed the reviews and follow ups are.

[@KP-ty9yl]

I bet nepal has some "seen on TV" stuff he could review 😁

[@diane9247]

Greetings to Nepal from the western United States!😄

[@Plus27]

@@diane9247 😊

[@johnthomas1422]

I totally agree, accept for the being from Nepal part, I'm not from Nepal. The rest I agree with, though.

[@albert_vds]

The lighter pan takes less energy to warm up, so that's why the steak was done fast. The Heavier pan retains heat longer, which only comes in handy if there is a huge temperature difference between the food and the pan.

[@keinlieb3818]

Absolutely. Which also explains why the eggs and pancakes were more brown vs the more expensive pan.

[@Boodieman72]

The heavier the pan they better it cooks.

[@kewrock]

I wouldn't trust that those burner valves were factory adjusted exactly the same also.

[@kooltube100]

Yup cheap pan was a perfectly good pan, you could say its more energy efficient.

[@fitoldster8945]

You can obviously buy 11 Martha pans for the price of just one Caraway. These should last a lifetime. 😅

[@7531monkey]

So if youre really old, go with the Martha. 👍

[@Dream_more_age_less]

😅

[@megamegaO]

​@@7531monkeyor really smart?

[@MrNobody91]

​@@7531monkey what does age have to do with it?

[@frankdobs]

@@MrNobody91 its a joke about old people not having much longer to live

[@vickithress]

I always let my pans cool before washing them. I remember reading that when I purchased new nonstick pans, but I googled it just to be sure. Ironically the first link that came up was from Martha Stewart. It said: “Always let pans cool completely before rinsing. The shock of cold water on the hot surface can damage the coating or cause the pan to warp over time.”

[@james0000]

I don't use pans with factory applied non-stick coatings and don't worry about such things.

[@lauramiller8665]

I actually did warp my frying pan accidentally in just this way.

[@robertt3715]

@@james0000 all pans should be cool before washing. Warping can happen to any of them, not just non-stick.

[@james0000]

@@robertt3715 I wash my pans and pots in near boiling water (about as hot as I can stand it), never ran into an issue yet, but if I do then I will remember that I was warned.

[@robertt3715]

@@james0000 not the water temperature, smart guy, the pan temperature. The pan being hundreds of degrees hitting water that is 300-400 degrees cooler. BTW, 5 seconds in 140 degree water gives 3rd degree burns, and 3 seconds gives 2nd degree burns. Water boils at 212, so maybe pump the brakes, tough guy.

[@Awaken3dPanda]

Great review! I’d just like to add I have the Caraway pans for just over a year and I hate them. They’re mostly hype. Yeah they look nice and perform okay. But they loose their ceramic coating after a while and become harder and harder to clean after each use. Look at the Caraway in the video after a few uses and imagine what it would look like after a few months of use. Also the screws for the handles fell off 1 lid and 1 handle. This is after light use and handwashing (what they recommend). My $12 Walmart pan looks better and can go in the dishwasher. Just my 2 cents!

[@KP-ty9yl]

I have mostly switched to stainless steel pans because they last a lifetime. For anything that sticks I will use a cheap nonstick pan - since I'm only using the pan on occasion they last for years with the stainless doing most of the heavy lifting

[@joshsiddoway]

ive had a caraway pan for a long time. none of those issues that you mentioned happened to me. it still looks brand new

[@TooLooze]

@@KP-ty9yl My stainless and cast iron skillets lasted until they became too heavy for me to handle.

[@naturalPaths]

I’ve been enjoying my Walmart pan quite happily, thank you very much.

[@wisecoconut5]

I live on a boat and basically have one pan that gets used for two meals a day, every day. I ha e tried both cheap and expensive pans and, without exception, the pans last a year. Cheap wins. Also cheap pans heat faster, which saves fuel. That's a win.

[@1lmp1]

The reason why Martha Steward pan cooked the steaks faster is that the bottom is thinner. That is clearly the reason for the Caraway weighing significantly more. Thick bottom pans cook generally more evenly. But in everyday cooking and heating people want fast results. Since the Stewart pan heats faster, the cooktop temperature should be set about 25 degrees lower. Professional cooks prefer thicker bottoms. But the difference between the pans in everyday use is minimal, I say get the $8 pan and put the $80 in your pocket

[@ricktwisty5636]

"Professional cooks prefer thicker bottoms." Somebody needs to turn that into a T-shirt.

[@amacaddict]

@@ricktwisty5636 Yup. I was gonna say it's not just professional cooks...

[@MrNobody91]

Same with the eggs.

[@marstondavis]

It seems like all of these non-stick pan's work but the outside ALWAYS gets stained. It's happened to me, and other peoples pans as well.

[@darylfortney8081]

Have been using caraway daily for 3 years and still working same as new but I never use it for high heat meat searing. For that I switch to cast iron. I think a lot of it is just picking the right pan for the job.

[@mercster]

"Martha in the front, Caraway in the back" Yeah that's how I roll too.

[@taurbaby]

Straight up gangsta!

[@IceTTom]

Heavy oil

[@kennethanway7979]

For 8 bucks, it's the winner!

[@Lexielouwho]

Idk if you allow a comment about another channel but Future Proof did a great video on ceramic pans and how they all fail over time due to the heat up process that expands the pans which breaks the coating down. So with this in mind, ya might as well buy the $9 pan as they'll likely both crap out about the same time. I don't ever share other channels but since the topic was pans I thought you might enjoy their "The Truth About Ceramic Cookware" video from a year ago. It was very informative and since their content doesn't compete with your's I thought I'd share it with you. Thanks for another great video

[@MrMega200]

Still better than Teflon. All coatings fail eventually but Ceramic won't do anything to your body.

[@marilynturcotte5304]

I would use the Martha pan, not spending $90.00 on a frying pan!! As for the cleanup, that's normal. I would use a bit of baking soda to clean the edges.

[@theBabyDead]

Isn't that really aggressive for ceramics?

[@artcook1976]

​@@theBabyDeadnot really it all I use for heavy cleaning it soaks in lift's the junk off I even clean my oven with it put on with hot water let set 30 min or so , everything easily wipes off

[@wbennin]

James, I've seen two Freaking Reviews references in other KZbin videos this week! One was on The Weekly Planet (first 3 mins). The other was on Quick Question with Soren and Daniel!

[@Clay3613]

Can you tell me which episode of Weekly Planet? The Best/Worst sequel episode on here doesn't mention him!

[@katiehewes423]

In general, I have been very pleased with any Martha Stewart products I have bought--from a quality standpoint. I'm not surprised that the Stewart pan did as well as the Caraway, and the cost difference would certainly make me get the Stewart pan. That said, I would probably use a stainless steel or cast iron pan for anything going in the oven. Thanks for the comparison.

[@xarophti]

Just saw an Instagram video from someone who bought the whole Caraway set. She says you have about a month until they're crap.

[@paulalarsen7697]

There's a lady I watch on KZbin who owns the entire set as well but hers look and perform like brand new. She highly recommends them.

[@Awaken3dPanda]

This is true. I have em.

[@Sarafimm2]

I think it depends upon the user how long those pans will last. If you're on your own, it would last longer than if you have other adults using them--or letting your children/teens use them. Same with tools used on them. Same with who cleans them. Do they get put into the dishwasher?

[@james0000]

@@paulalarsen7697 I watch a different lady yet, who agrees that they are crap after a month. 2 to 1, buddy. but, you didn't even claim your person used them for any amount of time.

[@paulalarsen7697]

@@james0000 I honestly don't remember how long she's had them, at least one year for sure. I still want to see how they do in real life.

[@FranklyPeetoons]

These videos are enormously entertaining to me. I don't cook anything ever. I use a microwave to warm up the veggies/cheese/meats I shove into my face. I don't even like eating food, to be honest. It's a chore. Yet the procedures you demonstrate are somehow fun to watch. Win? Why not

[@emanresu8968]

Martha stewart cooked the egg more because it's thinner so it heats up faster. Would've needed to flip it a little earlier but I get that you were trying to keep it consistent. But for me that round was a tie

[@freethebirds3578]

Personally, I liked the look of the Martha eggs more. I prefer my eggs to have a little brown on them. I'd buy the Martha pan, but I know my husband is brutal to non-stick pans (metal utensils, abrasive cleaners), so it would be throwing my money away.

[@theautomator2001]

Yeah it baffles me with his 100's review's/cooking he doesn't understand thermal mass? For example cast iron pan vs steel/aluminum pan or Dutch oven vs a normal stainless sauce pan. More material takes longer to heat up and takes longer to lose its heat.

[@MrNobody91]

​@@freethebirds3578I'm the same way, but no matter what, those weren't burnt lol.

[@FrumpyJones]

You can buy 10 more Martha pans. One for almost every month, vs the 90 dollar one. Martha wins on that alone

[@katherinekelly5380]

A chef told me in culinary school they were told to practice flipping using dried beans. As you get better at it, you can try walking abound the kitchen flipping. Gradually increase the beans until you can flip a large amount with confidence. The advantage of using the beans is super easy to sweep up if any escape the pan. And it’s much less heartbreaking when the bean hit the floor than if it was dinner !

[@ForeverMasterless]

Switching from non-stick to stainless was the best decision I ever made. All of these are a waste of time, the coating never lasts, and god knows what's going on your body.

[@kennethanway7979]

I'm a cast iron fan myself! Cure the pan, then use real butter to cook in. Butter sticks less than anything else I've tried.

[@AWest-en5ee]

Going stainless all the way myself as well, though mainly for the ease of putting it in the dishwasher. If that's not important, I would say cast iron is the best choice there is...but whether you go stainless or cast iron, you can use any utensils you want in them without your next meal getting spiced up with bits of non-stick coating.

[@citystars1117]

No other way to cook outside of cast iron and stainless steel.

[@affliction6911]

I like stainless steel also, but it's difficult to keep the temperature.. like I mentioned before.. " All-Clad" has it's 3 ply and 5 ply cookware. Hopefully i can get that or "made in" which are as good as "All Clad"

[@skullcrusher_1]

Definitely a learning curve but definitely the way to go.

[@oliviarucker5013]

I remember watching these similar kitchen review videos from you when I was about to get married 6 years ago. Cool to see you do another pan one. Thanks for the great content!

[@SultanKhan66]

Who'd of thought: Martha Stewart is the cheaper of the two? I love cooking untensil videos. Great work James as no one else is as thorough.

[@lillieberger2883]

I have my mothers 45 yo Le Crueset ceramic coated pans and pots. They are wonderful. I believe they are cast iron under the ceramic. They develop a patina over time inside so don’t look new and shiny, but are the best pans I’ve ever had.

[@aisforannihilation1662]

Burlington is a great place to check now & then. Yes they carry a lot of junk but they get some gems u have to take the time to find. Example, my silicone popcorn popper bowl sells for $10-$15. I pd $1.99. Bought desk top suction punching bag as a gift $9.99. Sells elsewhere for $20+. Woven drawer sets wide 3 drawer or slim 5 drawer $20, sell elsewhere for $30-$50. Refillable coffee pods $3.99. Sell for $5-$12 elsewhere. Difference really adds up over time.

[@angiedyer69]

Hi from the UK. My favourite reviewer James! Always excellent information. Keep them coming 👍🇬🇧

[@johnsmith2589]

So does Bailey get to eat some of the food from your cooking videos? She seems so excited to get some.

[@taurbaby]

For the price difference, I could buy a new Martha Stewart pan every year for the next 11 years!!!!!!

[@katlunarpuppet]

Okay so I’ve had the Caraway set for about 2-3 years now and it’s the set I do most of my cooking with. I don’t put them in the oven although they are oven safe and when I do put them in the dishwasher, I use the normal setting, not the pots and pans setting. I use silicone or wooden utensils-no metals. That being said, while expensive, I feel that the Caraway set was a great investment for me. When my husband was alive, we had cheap pots and pans from the big chain retailers. They did what they did but my husband beat everything up with metal it utensils so you could see the wear and tear. Would I purchase the Caraway set again? Sure for my lifestyle however I would be willing to try the Martha Stewart brand as well. We’re all going to do what our budgets will allow us to do and we’re going to continue to love watching these Freakin’ Reviews ❤

[@bilbojenkins5276]

Today I learned James likes charred meat and pancakes, but eggs must be cooked perfectly.

[@frankdobs]

Char is flavor

[@deannamalfregeot937]

Someone remodeled their kitchen! It looks great! 🎉 I actually fall asleep to these videos every night. James has a very soothing voice. 😊❤

[@maryroberts2099]

And easy on the eyes !

[@Freakinreviews]

It's amazing what some new paint and stain on the cabinets can do! And thank you!

[@sunnyscott4876]

I threw away all the nonstick pans many years ago. I have one stainless steel pan to boil water in. Otherwise, I use nothing but Lodge cast iron.

[@janislee5206]

I wouldn't buy either of these pans because they both have bolts on the inside of the pan. Thus is an area that can hide food particles.

[@NS-ob1qu]

I'll be excited for the one year follow-up for this one

[@DMarc-o3l]

I generally don't like pans with rivet heads inside the pan. just saying...

[@DeltaDemon1]

The proper test is to compare 1 expensive pan with 10 inexpensive ones alternating. I expect that after one or two years, the expensive one will be in the trash and most of the inexpensive ones will still be in use. It's almost always better to buy the inexpensive ones.

[@amacaddict]

It took me a while to decide to get a ceramic/stone pan instead of teflon. I bought one, and only days later saw an article that explained something I did not want to hear. Maybe like me you thought a ceramic pan was a metal pan with what we all think of as ceramic for the coating, and that's it. Unfortunately, that's not all it is. They are all proprietary coatings and could contain anything, but they are most certainly not just ceramic. Most if not all are a mix of ceramic, who knows what, and silicone oil. The oil oozes out as you heat it, and that it what makes the pan non-stick. Gross. And since there are no laws or oversight, especially ones that come from a lesser-known brand could contain anything they felt made the pan 'better.' I am less worried about Martha Stewart than some unknown brand on amazon, but the silicone oil, while maybe safe, is just off-putting, and not knowing what's really in them besides some ceramic and oil makes me not want them. I have turned to cast iron.

[@mattsanchez4893]

My experience with non-stick pans is that the cheaper ones go bad fairly quickly and the coating does not hold up,. I have some Calphalon pans that are five years old and are basically as good as new.

[@umbrellacorp.]

Stainless steel and cast iron is the best. I have a pot since my grandparents used and I've never had any problems. It's how you use your pot that makes the difference.

[@user-neo71665]

The only good skillet is a well seasoned cast iron pan.

[@sunnyscott4876]

You're absolutely right ✅️ 👏 😊

[@roberthoffman4713]

I used to pick up stuff for a restaurant at a business to business type supply store. I got to know the workers and I would shop for myself I just paid the tax on what I purchased. I got a couple of frying pans and after getting them home and cleaned them up, I went to use them and the smaller pan is about worthless because the handle is so heavy that it tips the pan over all the time. I am glad it wasn't real expensive or I would have been more upset. I now check stuff like that in the store.

[@Zoritos64]

Can't wait to watch the 1 year update! 😁

[@tracenfitzpatrick]

Funny timing. I’m also planning a kitchen pan themed video! 😃

[@mikilahrichmond1549]

I always buy my non stick pans from home goods, tj max, Burlington, ext. I figured I am willing to play less then $10 every 4-6 months over an over priced one even if it last a year. I also switched to non stick for my primary use pan and only really use a nonstick when I make eggs or pancakes.

[@loveit7484]

Great review. I love good pans but they cost. Heres what Ive found: if you just need an every day pan either will do the job. However, expensive pans with long term use are a delight to use cooking.

[@alekpo2000]

the difference is the material, the expensive one got more metal then the other so in the cheap one u got to cook with less heat than the other

[@barcham]

Try using Dawn Powerwash to clean them. I give my pans a spray with that when they are still warm, not hot, and then a rinse under hot water with a sponge and they clean up nicely.

[@ShirlBussman]

I have been learning for a few months ceramic pans just aren't as good as we think. I found a box of pans from 24 years ago. I forgot I bought them. Wearever pans so I'm going to clean them up and start using them. I used to own Wearever pans from my high school days. Finally now I can ditch them. That was a very long time ago, 3 kids and lots of cooking, good pans imo! I loved this review, so thanks James. 🤗🤗

[@cindymichaud7111]

Same for me with Revere. Used my set every day since 1998, even the handles are still good. I even make candy and fudge, no problem. Have a blessed day 💖✝

[@Scott924m]

In my opinion in the 2nd no oil egg test the martha won that egg with the browning looked tastier to me.

[@Syntox]

Thing is, and i even see it in these demos, if you don't use enough liquid cooking oil to make a pool in non stick pans, it's always going to just slide away and collect to one side and away from the center. So the food hardly makes contact. Thats why I prefer to use butter on these things because you can evenly coat the entire pan with a reasonable amount of fat before laying the food down

[@LindaB651]

I remember reading up on these "ceramic" pans several years ago, after mine ceased being non-stick, less than 4 months after purchase. As I recall, the nonstick aspect is created by a coating of silicon in/on the cooking surface. It eventually wears out, as the silicon is given off in the cooking process.

[@jefferybruce2332]

Thanks for your extensive review! For me... $90 vs $9 as close as they were it's a no brainer Martha wins hands down & you could buy 10 pans for the price of the other.

[@IanHigginson]

I gave the non sticks away 4yrs ago i use nothing but stainless when used properly they are best 👍

[@Rhondas_Flippin_Life]

For the price I'd just buy 9 or the Martha Stewart pans 😂 and have them for years and years to come 🤷🏼‍♀️

[@zerocool6370]

For that price difference I would just buy like 8 of the Marta Stewart pans and just replace them after 2 ish years or whenever the ceramic coating chipped from use and just use another one from my stockpile 🤣

[@frozedokkanbattle]

Idk why but I love to see when James reviews food items every now and again. The chicken sandwich review, McDonald’s hacks are a few of my favorite.

[@weirdmatter]

I like his videos about kitchen wear.

[@MysticWanderer]

I would love to see a review of some seasoned carbon steel pans, especially woks. This review was great. I had a similar experience with a Members Mark (Sam's Club) ceramic non-stick.

[@watcherofwatchers]

Pet peeve, especially for an expensive pan - no lid! These pans need lids!

[@Bryan-T]

Either one will last the same amount of time. The only real difference is the thickness of the pan. You'd be much better off to get 11 of the cheap pans and throw em out as needed.

[@Elizabeth-tg7jo]

Yes, a question I’ve had for years. Pan fraud. 😊

[@rockcat5000]

Caraway. Because buying 2 or more Martha Strewart pans polutes more than 1 of the other. I would go with the sturdier. Besides I like the higher oven use and the handle looks like it would be less likely to turn over.

[@fairamir1]

Buring the bottom is your problem...can not blame the pan and turkey burgers your heat was too high you burned the edges

[@chrismayer3919]

James, it would be HILARIOUS if you were temporarily indisposed, and Bailey took over an episode of Freakin’ Reviews (maybe for dog food or chew toys?) 😂🐶

[@fluffgirl1000]

Just for the price I would get Martha steward …nice to know it did well …I’m 82 in my days a pan was a pan ..the bottom of it black as coal ..

[@gobbletegook]

1st off. Always reconsider a light colored pan, no matter what the thing is made out of. In a matter of weeks, it will be stained. 2nd. I no longer buy expensive pans that I expect to last a lifetime. They are disposable after a few years, and I would rather buy a new one every few years or so instead of expecting it to be a heirloom and given to the next generation (do you hear that Le Creuset)?

[@FILTHY_x]

bro is the most thorough reviewer i have ever seen. mad props.

[@aegisofhonor]

ceramic none stick has a definite shelf life, it is NOT like stainless steel that will last forever, eventually over time the ceramic wears out and eventually chips and no babying of the pan will prevent that from happening. The lifespan is in "uses" as well as "tempreture used at" so the more you use it, and the hotter you use it, the shorter it's lifespan will be. Even the very best top of the line ceramic pans will go bad in 2 to 3 years of heavy use. Less expensive pans will last shorter, but there is diminishing returns of spending more on slightly longer lasting pans.

[@MrDeath1988]

Funny I never use oil for eggs just a little butter.

[@lindapotter5750]

I can see the predjudice for money. I have a MS pan. I use a Mr Clean pad that doesn't scratch. Oh yeah I use them on my Sterling jewelry too...

[@meganbaire9176]

Directions: Don’t use metal utensils James: Uses metal tongs 🤣🤣

[@sherrybirchall8677]

I guess i wouldn't buy any pan that could only go into a 350 degree oven, and i wouldn't buy any pan for $90, so neither of these pans for me. But, i love my Lodge cast iron frying pan.

[@GamingHole]

I think you are forgetting what the point in using oil in a pan is XD The oil is not there to help with the stickyness though it certainly helps. No it is used to increase the surface area for cooking. The pan will only heat what it is touching, so if you are frying a steak for example the surface is so uneven it will only touch few spots. Oil helps the heat transfer to the rest of the surface. This is the primary use for oil in all cooking on pans

[@mastahc411]

The eggs from the Martha were perfect

[@foxycrystal8961]

5:26 Burnt ? Those are barely cooked lol, mine usually look like that or even darker and they are delicious every time lol

[@lindzbreezyoh]

Martha is the GOAT LOL she's always going to make a great product

[@Haya12234]

The us parmsesan is so different than the original, which is very dry and hard to melt

[@zeusapollo8688]

Cellulose as an anticaking agent will do that

[@Haya12234]

@@zeusapollo8688 i talk about how the original.parmegiano reggiano is hard to melt. No anti caking agend, if you buy whole pieces

[@james0000]

I figure someone already said this, but it doesn't look like the burners are even to me, based on the flame size and color.

[@georgiasainsbury6311]

Keep up the great work , love your videos me and my cat watch from the UK ! And would love more pet products!! Your fantastic and your effort into the reviews is appreciated🎉

[@santabarbaratribe]

I’ll take the Martha it’s cheaper seems to do just as well

[@davidspearie6921]

Could be that both pans made by same factory. "Martha Stewart " is a sold brand name just like " Craftsman".

[@A_Maggot]

One pan is almost double the weight, you gotta think about heating up all that extra mass. This is why the lighter pan cooked faster on same heat and time.

[@andrewzach1921]

Probably wouldn't buy either of these pans. Thanks for the video

[@Nytellem]

Seems like they’re the exact same product and it comes down to price and brand loyalty.

[@FrugalShave]

Once again, your pancake batter is way too thick!

[@affliction6911]

I haven't seen the review, but First off... the Martha Stewart pan other any of here cookware is total junk. The coating doesn't last long. I never heard of Caraway, i unfortunately love expensive brands.. i prefer " All-Clad" or maybe "made in"

[@sandybruce9092]

I wouldn’t buy any anything with the Martha name on it!

[@panic--panic--]

my ninja neverstick premiums are still holding on through heavy use after your recommendation awhile back ceramic pans seem gimmicky

[@loriki8766]

Better quality non-stick pans usually cost a lot more than cheap ones but they last a lot longer. Even so, all non stick pans need to be replaced every 2-7 years depending on pan quality. If you want a lifetime pan, go with a high quality stainless steel or cast iron pan.

[@katherinekelly5380]

I guess that extra 11oz of weight for the Caraway means more even heating and longer to heat up. Not sir if it’s worth the higher price though

[@goldenboy5500]

a lighter weight pan will always heat quicker, also all those ceramic pans fail after a few months and a dishwasher will ruin the surface quite quickly your best nonstick is still an well seasoned cast iron pan

[@PaulHrapek]

With the economy the way it is today I don't see a need to buy a pan that costs so much, with that price you can buy more of the cheap ones, my wife has been cooking and baking for over 65 years and said if you are a good cook any pan will do, both will wear out just as fast, she is right the only ones that will last a lifetime and worth investing in are cast iron, once cured they are the best of the best!

[@mcheng102]

I'm more interested on the Thermometer than the pan. Which one did you use in this video?

[@laurallewien2165]

Ill stick with my Blue Diamond 🔹️ 🔷️ pan, great video as always James 👍 Happy Thursday 🎉

[@Luscinia_Nightengale]

I'm gonna have to criticize you on your fried egg preferences; if they don't have any brown crispy bits, they're underdone for me.

[@shelleylemmond46]

Martha is my pick. Ty for the comparison and the share . I love your reviews!!!

[@boazandruth909]

Looks like your back burner runs a tad hotter. Both back pancake cooks looked darker than the front

[@Billy-rr7re]

people love paying for packaging. a lot of youtubers complain about ugly packing, they want it to be made out of gold or something. i prefer the manufacturer to spend the money the quality of the product, not the packaging. packaging is only to protect the product until it gets to its destination.

[@johnmonk66]

Buy five of the MArthas, use for a week, then store, it will last longer for half the price.

[@FirstLast-iv2tc]

I bought a beautiful set of white ceramic pans from HSN and they were great. For about a year. The non-stick did not last. Where did it go? Into the food? Everything stuck and I threw them out and will never do ceramic again.

[@thomaskendall452]

If you look with a high-powered magnfier (15x or stronger), you'll see that a well used and cared for ceramic coating has a bunch of tiny micro-cracks. The ceramic coating doesn't go anywhere; it just gets rougher and rougher at the microscopic level. And that's when foods start to stick.

[@FirstLast-iv2tc]

Thank you for that.@@thomaskendall452

[@patrykpatty5835]

Would like to see how these stack up against a cast iron pan

[@lorenclarke7815]

I so want to eat the cheese test

[@DoctorDanieI]

Look into Cheese Crisps you can make them several ways and they are a nice, easy treat to make