Evidence index · Cookware

Cookware, according to chefs

Only claims about cookware made by people we have grounds to call chefs. The unrestricted cookware evidence is on the cookware page.

chefs is an occupation.

11 people on record as chefs make 193 quoted claims about cookware across 18 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to cookware rather than to fame.

Which cookware do chefs recommend?

Endorsements and objections about cookware from chefs, together, strongest evidence first. There are 24 with evidence; the 15 with the most independent voices are below, and every one is in the claim search.

Lodge cast iron skillet

3 voices 11 claims 2 objections

12:33 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

so let's talk about Lodge and folks accessibility is number one because you see it everywhere and it's in stock all the time you ain't gonna have to wait and they have so many different pieces of Lodge cast iron that you can buy whether it's a skillet a griddle a dutch oven they have you covered on all of it

use-case fit Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites availability, versatility

9:02 objects Kent Rollins speaking on Cowboy Kent Rollins Chef

now of all the Skillets here the one that probably disappoints me the most in seasoning the way it comes to you or the way you buy it out of the store is Lodge with that rough finish on it

performance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites seasoning durability (against), surface finish (against)

3:31 supports Julia of America's Test Kitchen Chef

If you want a really nice cast iron skillet, check out the Smithey Ironware number 12 for $200, or for the best buy, check out the Lodge 12 inch cast iron skillet for just $43.

recommendation Tested it The Best Cast-Iron Skillets

Cites price

Field cast iron skillet

1 voice 14 claims 4 objections

1:30 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

when I picked it up the very first time out of the box the thing that I liked about it was it was similar to the design of old authentic cast iron folks this is a pretty good lightweight skill it's sort of like the old stuff was made

appearance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites appearance, surface finish, weight

getting on down the field I think the thing that really impressed me the most about it was the weight sure but they had such a good machine finish on there to it

4:31 supports Kent Rollins speaking on Cowboy Kent Rollins Chef was given the product

when we did our unboxing video they sent us an 8 I love the skillet I do

recommendation Owns it Field Company Cast Iron Skillet Follow Up Review

Kent Rollins was given the product. Stated in the source: “when we did our unboxing video they sent us an 8” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

but I will tell you what they done went and done they don't went and went to making a 10-inch skillet now I've had this about a week and I love this rascal

1:00 supports Kent Rollins speaking on Cowboy Kent Rollins Chef was given the product

but when I run my hand across it it was the smooth finish

performance Owns it Field Company Cast Iron Skillet Follow Up Review

Cites non-stick surface, surface finish

Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

so I fried me some bacon in there without doing a thing to it I just washed it out good with hot water dried it put that bacon in there it wasn't no sticking it wasn't like heated meaning something other ovens where I had to get to a putty knife a chisel and a hammer to knock it off there no it was good

what I put in there a scrambled egg and folks I was amazed there was no sticking like them egg whites will do too to where you can't even get them out of there

Marquette cast iron skillet

1 voice 8 claims 4 objections

6:02 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

My overall pick for just best in design is I'm gonna have to go with the Marquette just because of the way it feels in my hand and the way that I know it performs and the two poor spouts

best in class Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites ergonomics, handle, seasoning durability, shape and form, surface finish

if we had to pick a winner on a handle that was most comfortable to your hand it would be the Marquette

next we're going to go to Marquette this review not long ago to me this was the smoothest Skillet coming to me of anyone that I got out of the bunch

so my overall winner for seasoning is eeny meeny miny mo is going to be the Marquette because to me it had the smoothest glossiest finish when I got it and accepted seasoning the easiest

5:01 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

this handle too notice the v in here too but this one's going to stay a little bit cooler and I love the way that they've got this rounded off on both sides here it fits your hand really well it does

handling Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites handle, heat resistance, weight

we have arranged these from lightest to heaviest first Marquette field Lodge Stargazer and finance

4:31 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

when I first picked this up right out of the box I'm thinking feels like a Wagner or a Griswold into me just the way it sort of felt it's got a light weight to it and look here right off the bat two poor spouts now I really do like that I do

appearance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites appearance, shape and form, surface finish, weight

we get down to the Marquette to me the thing that really just stood out most of all to me what is the closest resemblance to the old cast iron I'm talking Griswolds and Wagner's to me it was the closest design to it and had this finish that was just like they used to have on them

Stargazer cast iron skillet

1 voice 7 claims 2 objections

13:03 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

I think the thing that stands out to me about the Stargazer sure it's it's a great design but also really is their customer relations that they build with people in their customer service

reliability Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites warranty

we get so many emails from people say oh they were so nice to talk to they were so nice to visit with and folks that makes a lot of difference

2:31 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

right off the bat when I looked at this the very first time I'm thinking whoa I love the design of this handle because look how far I can stand away from the Heat and this thing is rounded to where it really don't hurt your hands when you grab a hold of it and it's got this v-notch in here which is going to keep it…

handling Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites handle, heat resistance, weight

here look at here a two-handle deal I really like this deal I do

a shorter handle means it's heavier for you to pick up you ain't got the leverage that you might have over here with this Skillet so that longer handle does help you out some on the weight that it's got

8:02 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

when this Skillet come to me and I pull it out of the box it was a bronze color really pretty had a nice slick glossy finish to it already

appearance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites appearance, surface finish

HexClad Terrabond

1 voice 7 claims 3 objections

6:32 supports Joe speaking on Joe's Phenomenal Chef earns commission on this

if you clean your pans properly, you shouldn't have any problem keeping this rim clean, too.

durability Owns it HexClad Pans Still Worth It? 2-Year Reality Check!

Cites appearance, coating durability, durability, ease of cleaning, maintenance, scratch resistance

Joe earns commission on this. Stated in the source: “I do have an Amazon affiliate link for them down in the description of the video. If you buy anything through those links, I do make a small commission, but it doesn't change the price that you pay 1 cent.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

It's uh nice and well-formed all the way around. And if you look at the bottom of the pan, it's the same deal. In fact, I'm going to try to get this so you don't get your eyeballs glared out right here. But, the surface of this is perfect. There's no discoloration anywhere. It looks pretty much like a brand new pan.

Hex patterns on the side. No problem there. No discoloration. No busted hexagons or anything. And then down on the surface here, you can see how even that looks. There's not any problems with this.

So again, you wouldn't think that this had anywhere near this kind of usage on it. It's still in perfect shape as far as I'm concerned.

Yes, this is ceramic, but I haven't seen enough data saying that it's not going to be bad for a ceramic coating, too. And even if there was data that said that, I still wouldn't put them in the dishwasher. I just hand wash them, hand dry them, and then they just stay perfect. It's not that difficult to do.

This one uh has a few scratches on here. It's not so bad. But again, this would still pass as a new pan, too.

we don't really have any imperfections, we don't have any scratches anywhere, there's no areas where that nonstick coating has come off. So, from a physical appearance standpoint, all of these pans look cosmetically perfect.

You can see that my rim is still nice and shiny.

I use them on my pans and I haven't seen any problems with it, but it is a lot more abrasive.

After 2 years of use, my Hexclad pans have held up really well.

And also when I clean them, I make sure I don't use anything overly abrasive.

11:34 supports Joe speaking on Joe's Phenomenal Chef earns commission on this

In fact, these do heat pretty evenly. I do like them,

performance Owns it HexClad Pans Still Worth It? 2-Year Reality Check!

Cites ease of cleaning, even heating, non-stick surface

And you look at this pan and there's really just there's not much sticking. I could probably take a paper towel and just wipe this clean. In fact, let's see what happens if I actually do that. Oops. See what I mean? It's uh there's not much sticking to this at all.

11:34 objects Joe speaking on Joe's Phenomenal Chef earns commission on this

but when the heat comes off, they cool down a lot faster, too.

performance Owns it HexClad Pans Still Worth It? 2-Year Reality Check!

Cites heat retention (against), non-stick surface (against)

Well, that's where there's a little bit of fallacy with HexClad. HexClad pans are not nonstick pans. HexClad pans are hybrid nonstick. This is one of the things that they kind of run into some problems with sometimes because yes, they have a ceramic nonstick coating, but those raised little bits of stainless steel are…

But you can feel it try to stick just that little bit. See even if I try to swirl this around, it's not really going anywhere. There is a little bit friction there. But you can see I can move the egg around, no problem.

Finex cast iron skillet

1 voice 6 claims 2 objections

10:03 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

but something that it did do was it bonded seasoning really well first trip but folks it always takes seasoning back to it it always holds it well and it always performs well

performance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites seasoning durability

6:02 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

it is a great piece of cast iron to me really if you're sitting on the table full of something to eat and you want to make a statement and you set this out there that is a statement piece it is

appearance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites appearance, handle

you want to make a statement this is the piece I mean a great different unique design that I've never seen on a piece of cast iron and the handle I mean it is the talking point of the kitchen but also the dining table because this thing is fancy enough to serve right out of it is

5:31 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

look at this handle right off the bat I'm thinking a little different it is different but it's going to be cooler because it's got these coils and they're going to release some of that heat before it gets back to your finger

handling Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites handle, heat resistance

Staub dutch oven

1 voice 5 claims 2 objections

2:34 supports Chef Kevin Riese Chef

now this has the black non-stick surface is really so easy to clean

performance Owns it Staub Cocotte After Two Years of Use.

Cites ease of cleaning, non-stick surface

2:04 supports Chef Kevin Riese Chef

here but there are no stains no chips no scratches i don't use metal i always use wood or plastic like they want you to and it's it's pretty much the same as i got it two years ago

durability Owns it Staub Cocotte After Two Years of Use.

Cites coating durability, maintenance, scratch resistance, surface finish

Owned 2 years

too worried about that and the top same thing looks pretty much brand new inside and outside

1:03 objects Chef Kevin Riese Chef

this confuses a lot of people because it doesn't tell you what capacity it is

handling Owns it Staub Cocotte After Two Years of Use.

Cites size and capacity (against)

AGA cast iron pan

1 voice 3 claims no objections from chefs

14:04 supports Adam Byatt Buy It For Life Enthusiasts was given the product

I now own a hundred of them and we've had them for over 15 20 years which they look like we've had them 15 20 years but yeah they're they're a brilliant pan

durability Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites durability

Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Owned 15 years

13:34 supports Adam Byatt Buy It For Life Enthusiasts was given the product

I just felt they were like the perfect size to make a one pot dish and they the the heat retention was brilliant in them.

use-case fit Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites heat retention, size and capacity, versatility

we tried making a tat tatan in them and um there on in we only made tat tatan in these pans

we use them for all sorts for cooking pieces of meat cooking fish cooking tatans cooking all sorts of stuff but I'm a real fan of these Arga cast iron pans

13:34 supports Adam Byatt Buy It For Life Enthusiasts was given the product

I guess actually one of the most important pans in our armory are these these little um cast iron solid heavyweight Arga pans. These are actually Arga pans.

recommendation Uses it professionally 35 Years of cooking equipment - What I use everyday

Hestan CopperBond

1 voice 3 claims no objections from chefs

11:34 supports Adam Byatt Buy It For Life Enthusiasts

I like the heat coverage I get. I like the heat retention in the pan. I like the triple layer of the cooking. And I just think that they look right, they feel right, the weight is right, and the cooking retention in the pan is perfect for my style.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites appearance, even heating, heat retention, weight

11:04 supports Adam Byatt Buy It For Life Enthusiasts

I use mainly Hestan pans. That's the pan of choice for me. Uh, and the copper bond is the choice of the pan that I like the most.

best in class Uses it professionally 35 Years of cooking equipment - What I use everyday

12:04 supports Adam Byatt Buy It For Life Enthusiasts

This is good for for soups. It's good for cooking whole pieces of nice chicken thighs and things like that. So, it's got nice flat area, nice wide base, good heavy weight to it, and it will retain that heat as well brilliantly.

use-case fit Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites heat retention, shape and form, weight

Onine titanium lined pan

1 voice 3 claims 1 objection

13:04 supports Adam Byatt Buy It For Life Enthusiasts

this is a titanium lined pan. So, it is a fantastic pan. The heat disperse on this pan is brilliant.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites even heating

13:04 objects Adam Byatt Buy It For Life Enthusiasts

we don't work with them anymore so much because they're you can't buy them anymore, unfortunately. But these are great pans if you can buy them.

mention Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites availability (against)

13:04 supports Adam Byatt Buy It For Life Enthusiasts

It's done its years. Probably had that about eight years.

durability Uses it professionally 35 Years of cooking equipment - What I use everyday

Owned 8 years

Mauviel copper-clad stainless steel pan

1 voice 3 claims 1 objection

9:03 supports Chef Matt speaking on I Want To Cook Chef

we made some wonderful scallops in this pan

performance Owns it Why I Won't Buy An Induction Range: Should You?

Cites heat conduction, versatility

but here again a wonderful pan and so versatile and so responsive to heat on the flame

9:03 objects Chef Matt speaking on I Want To Cook Chef

well this would be a nogo on induction

use-case fit Owns it Why I Won't Buy An Induction Range: Should You?

Cites induction compatible (against)

9:03 supports Chef Matt speaking on I Want To Cook Chef

this is my copper clad stainless steel pan this is the one that I scored on the cheap I made a whole video about it

ownership Owns it Why I Won't Buy An Induction Range: Should You?

All-Clad pan

1 voice 3 claims no objections from chefs

5:32 supports Chef Matt speaking on I Want To Cook Chef

when I got this pan it was pretty pretty bad at the bottom but I was able to clean it up and I thought it was worth it because this is a $130 pan that I got for $5

value Owns it Thrift Store Cookware | What To Buy, What To Avoid

Cites price

3:01 supports Chef Matt speaking on I Want To Cook Chef

so like this all clad pan this is made in America it's really nice quality so is this Calon and heck so is this rever wear

performance Owns it Thrift Store Cookware | What To Buy, What To Avoid

Cites country of manufacture

2:31 supports Chef Matt speaking on I Want To Cook Chef

like this all clad pan this feels really solid

handling Owns it Thrift Store Cookware | What To Buy, What To Avoid

Cites weight

Revere Ware pan

1 voice 3 claims no objections from chefs

3:31 supports Chef Matt speaking on I Want To Cook Chef

this rever Weare I don't know this is probably from like the 70s or 80s I use it every week

durability Owns it Thrift Store Cookware | What To Buy, What To Avoid

Cites durability

3:01 supports Chef Matt speaking on I Want To Cook Chef

Quoted earlier on this page. Hear it at 3:01.

performance Owns it Thrift Store Cookware | What To Buy, What To Avoid

Cites country of manufacture

2:01 supports Chef Matt speaking on I Want To Cook Chef

this is an old rever wear pan that again you know if you like this brand and you see it at the thrift store then buy another one

recommendation Owns it Thrift Store Cookware | What To Buy, What To Avoid

Hestan frying pan

1 voice 2 claims 1 objection

12:34 supports Adam Byatt Buy It For Life Enthusiasts

actually the heat retention and the evenness of cooking in this pan if you keep it at a low to moderate temperature this is a beautiful pan to use um and it does provide non-stick for me as well so I use it a lot and I'm big fan of that pan

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites even heating, heat retention, non-stick surface

12:34 objects Adam Byatt Buy It For Life Enthusiasts

That's a Hestan frying pan. doesn't look it looks a bit odd

appearance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites appearance (against)

All-Clad stainless pan

1 voice 2 claims no objections from chefs

2:00 supports David Chang speaking on GQ Chef paid by this brand

what I'm most excited about this pan is that it's an all clad this is one of the very few things that America produces that is like Best in Class

best in class Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites build quality

David Chang paid by this brand. Stated in the source: “I feel like one of those Hair Club for Men guys it's like not only do I like sponsor this like I use it myself” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

2:31 supports David Chang speaking on GQ Chef paid by this brand

they're just workhorses they're fantastic you know you don't even have to treat it well if you just clean it it'll last you your entire lifetime

durability Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites durability, maintenance

What do chefs say about cookware in general?

Not a recommendation for a specific product: technique, materials and what to look for in cookware. Citable on its own terms. There are 99 of them; the 40 with the strongest evidence are below.

0:00 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

If I were to pick anything, if I were left with one pan in the whole world, it would be a stainless steel pan, pot, etc.

best in class Uses it professionally How to Cook With Stainless Steel

Cites safety, versatility

Guess what? Stainless steel doesn't have that problem. It is perhaps the safest cooking surface I can think of.

And everything else, you just follow the directions of any other recipe you're using. And that's the beauty of stainless steel. It does it all.

0:00 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

The number one reason every single person in the world should be using stainless steel, versatility. This pan can do everything.

recommendation Uses it professionally How to Cook With Stainless Steel

Cites maintenance, versatility

Stainless is that version without all the [ __ ] Hopefully, I have you convinced.

16:35 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

this is my favorite pan ever.

best in class Cooking Tools Everyone Needs

8:02 supports Fallow Chef

This is 24 cm. Really versatile. Definite definite recommend.

recommendation Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

Cites versatility

1:00 supports David Chang speaking on GQ Chef

I do feel that every kitchen needs a cast iron skillet they're all cheap and they're all indestructible

recommendation Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites durability, price

1:30 supports David Chang speaking on GQ Chef

this is something for sure that if you take care of will last Generations upon Generations

durability Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites durability

2:01 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

But there are two things I want you to look for. Number one, full cladding. Just look for that word. Makes a big difference. Thicker, better heat retention.

recommendation Uses it professionally How to Cook With Stainless Steel

Cites build quality, heat retention

1:00 objects Joshua Weissman speaking on Joshua Weissman Recipes Chef

But often times they heat really inevenly, and they take a long time to preheat.

performance Uses it professionally How to Cook With Stainless Steel

Cites base and rim (against), ease of cleaning (against), even heating (against), flavour impact (against), heat control (against), heating speed (against), learning curve (against), non-stick surface (against)

Once the oil is in the pan, I want to talk about heat control. This is where everybody makes big mistakes. All right? This is where people burn stuff. This is where people smoke out their houses.

And this is also where people get that sort of brown ring around the pan, which is fine, but it's just annoying to clean.

There's a thin layer of oil around here that's going to get hyper hyper hyper hot because the edges of this pan are thinner than the bottom, right?

You will have to use more oil or more fat when you're using stainless steel. That is the simple reality.

Obviously, the parts of the pan that didn't have any oil on it is where the egg stuck on the scramble.

This is what stops people from cooking with stainless steel. They see this happen and they're like, I'm got to throw the pan away. And a lot of people have thrown their pans away because of this.

Common mistakes that will ruin your life or maybe just your pan. Number one, cooking on too high of a heat.

Now if this was a steak or whatever and you wanted to delaze your pan, this fond no more. This is just char. So if you delaze this, it'd be bitter. It'd be blackened. It'd be gross.

Let me be honest with you. This hack still sucks to do, but it works really well.

0:30 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

But the second thing about it is it is a to clean. When you get a cast iron pan out super heavy, you get it wet, it gets rusty, you got to reseason it every single time. You don't have to do that with stainless steel.

performance Uses it professionally How to Cook With Stainless Steel

Cites ease of cleaning, even heating, flavour impact, heat control, heating speed, heat retention, maintenance, non-stick surface, searing and crust, speed and efficiency

And the best thing is it distributes heat quickly, efficiently, and evenly over the pan.

But often times they heat really inevenly, and they take a long time to preheat. This to me is perfectly balanced in that way.

Another reason, it creates flavor like fawns. It gets great sears on any piece of meat.

But guess what? Most of it won't end up on the food. You drain it on a paper towel. Really, it's not too much more.

Once it has seared properly enough, it will naturally release from the pan. You can already see the edge of this egg already lifting up off the pan.

just to prove the egg came off clean. Look at the underside of the egg. See that? No sticking, no ripping.

Cleaning this isn't going to be that hard. You take an abrasive pad to get this part off first. Clean it immediately. You're ready to go again.

And the beauty of this is if your pan is hot enough, really, your fish should move around the pan. You won't even really need to scrape it off.

You can see the skin is nice and crisp and dried out. You got a little bit of mayard on the flesh. It's not even sticking to it, even flesh side down, but I can feel the fish.

I've been sitting around medium, slightly above medium for this whole temperature. Right. If the pan looks like it's starting to get too hot, just drop the temperature a little bit. You can fluctuate it however you need. That is the key to using stainless.

And what will be left behind is little brown bits from the flour, stuck bits from the meat that are on the pan. That is your fond. There's tons of flavor in that. You don't want to throw it away.

You can scrape on the bottom to release any stuck bits. Scrape on the sides. Scrape that into there. Now, you can see all the stuck bits. That's all that like reduced intense chickeny flavor now giving flavor to this sauce.

So, my pan's not like ripping hot. It's warm, so it'll release a little easier, right? We're almost preparing this to delaze it, right? You're basically delazing in here.

And you'll notice that even just by doing that, if I rinse this bad boy out, I haven't even used soap yet. This is 90% of the way clean.

We have a pan that basically looks almost brand new. It's literally that simple. This applies to pretty much every single scenario I could possibly think of. The key is soap and water or proper stainless steel cleaner. That is it.

Leave it in there. Don't scrape it off because it's going to stick anyway, right? Just let it cool down naturally, and you could easily bring it back on once it stops smoking and turn it to medium heat. Eventually, it'll release.

So, you're going to fill this up with water about halfway up. Set it on your stove. Add one drop of dish soap. That was more than a drop. Set over medium high heat and bring it to a boil. Once it's boiling, let it boil for about 1, two, maybe 3 minutes until the residue comes off easily.

0:30 objects Joshua Weissman speaking on Joshua Weissman Recipes Chef

Everyone says cast iron's indestructible, but in a way, it's kind of not. If you drop it on something hard enough, it will snap in half.

durability Uses it professionally How to Cook With Stainless Steel

Cites durability (against), maintenance (against), rust resistance (against), seasoning durability (against), surface finish (against), warp resistance (against)

And like I said, you got to season this. If it gets rusty, you got to season it again, right? Unless you use a cast iron pan every single day and maintain it regularly and always have fat and oil in it. Guess what? You're going to have to constantly season it.

you have to dry your stainless steel. Never, ever, ever just let it sit with water. You're going to get water stains, and guess what? You're going to have to clean it all over again.

But this pan has a slight warp in it because we did that a lot. The warping has created a bowl in there. See that? It doesn't sit flat on this anymore.

0:30 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

But it's also virtually indestructible. Everyone says cast iron's indestructible, but in a way, it's kind of not.

durability Uses it professionally How to Cook With Stainless Steel

Cites durability, ease of cleaning

The beauty of stainless steel is there is almost no stain. It's stainless. No burned on bit. you can't clean off. You just need to know how.

Now, this is a still usable pan and that's fine. It happens. People make mistakes. But the more you do that to that pan, the more the pan is going to get more anded up, okay?

0:30 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

You can use it for searing, brazing, sautéing, simmering, and obviously frying. You can't do that with every pan.

use-case fit Uses it professionally How to Cook With Stainless Steel

Cites dishwasher safe, flavour impact, induction compatible, oven safe, stovetop compatibility, versatility

You don't have to do that with stainless steel. It's oven and dishwasher safe.

It's great for fish. It's great for vegetables. You can also cook gently in it.

you could easily just heat this pan back up. You don't even have to clean it yet, right? I've got tons of stuff in here. There's still flavor in this pan, right?

Searing, sautéing, developing a fond, and then removing the fond through delazing, making a sauce with that, putting it on top of our thing, and we have a final dish all with one pan.

12:03 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

always told you that cast iron is an investment it's going to outlast everything else you got each one of these Skillets if you take care of it will last you a lifetime and you can pass down from generation to generation to generation

durability Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites durability

3:31 supports Gordon Ramsay Chef

C scroll dishes are surprisingly versatile and a great investment you only need one and if you look after it it will last you a lifetime

durability Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites durability, versatility

3:31 supports Gordon Ramsay Chef

more importantly cast iron it conducts the heat so you can have the gas on absolute minimal or the oven down to its absolute lowest setting and the thing will just cook naturally

performance Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites heat conduction, heat retention

3:31 supports Gordon Ramsay Chef

casserole dish absolutely essential when it comes to good home cooking why so versatile

recommendation Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites versatility

2:01 supports Gordon Ramsay Chef

look for an ovenproof frying pan with a metal handle if you want to cook like pros by finishing off your dish in the oven or under a Hot Grill

recommendation Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites handle, oven safe

2:01 supports Gordon Ramsay Chef

frying pan for me one of my favorites why cuz it's so versatile

best in class Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites versatility

0:30 supports Gordon Ramsay Chef

the secret behind a great saucepan is the heavier the bottom the more heat it will conduct the thinner the bottom the more chance you've got actually burning your food

performance Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites base and rim, heat conduction

9:32 supports Joshua Weissman Chef

if you want to make perfect pancakes these for some reason tend to make the best pancakes I don't know why they just do

best in class Every Cooking Gadget You'll Ever Need

3:31 supports Joshua Weissman Chef

this is an all-around amazing pot

best in class Every Cooking Gadget You'll Ever Need

3:01 supports Billy Parisi speaking on Chef Billy Parisi Chef

I promise you this will be your new go-to pan for everything

recommendation Cook Like a Pro with These 15 Must-Have Kitchen Tools

2:00 supports David Chang speaking on GQ Chef

this is what I like to call one pot cooking and this is the epitome of what I like the good thing is is it's great for brazes you can pop in the oven you can steam fish

use-case fit Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites versatility

1:00 objects David Chang speaking on GQ Chef

you want pans that you can put in the oven plastic handle stuff no bueno right

recommendation Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites oven safe (against)

17:34 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

wiping all of that out as much as possible with a paper towel will not only take away that sticky dryness, but it also gives it borderline a brand new factory shine again. It just works.

appearance Uses it professionally How to Cook With Stainless Steel

Cites surface finish

2:31 notes Joshua Weissman speaking on Joshua Weissman Recipes Chef

First, set it to around medium heat and just let it dry. I preheat for about 1 to 2 minutes.

performance Uses it professionally How to Cook With Stainless Steel

Cites heat control, heating speed, learning curve

That's all you really need to know about sticking. If it's sticking, let it sit in the pan longer. Either you started too cold or it's not done searing.

If the pan looks like it's starting to get too hot, just drop the temperature a little bit. You can fluctuate it however you need. That is the key to using stainless.

2:01 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

Number one, full cladding. Just look for that word. Makes a big difference. Thicker, better heat retention.

performance Uses it professionally How to Cook With Stainless Steel

Cites heat retention

10:33 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

cast iron has notoriously been blamed for it's too heavy you know but folks cast iron was built so many years ago for one reason uh to cook with but also heaviness is heat retention

performance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites heat retention, weight

1:00 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

now these are all companies that are made in America and that's the number one thing that we stand for

recommendation Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites country of manufacture

6:33 supports Gordon Ramsay Chef

the more solid your trays are the better then they won't buckle and they will last

durability Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites durability, warp resistance

6:02 supports Gordon Ramsay Chef

a classic two-handled roasting tray brilliant for roasting whole Birds finishing sauces gravies on top of the stove over the Gast ring burner again versatile

use-case fit Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites versatility

6:02 supports Gordon Ramsay Chef

roasting and baking tray these things so versatile great for baking whole fish on fantastic for making Breads and so cheap

recommendation Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites price, versatility

3:31 supports Gordon Ramsay Chef

the beauty of this thing is the fact that you can actually use it on the hob or start it on the hob and finish it in the oven

use-case fit Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites oven safe, stovetop compatibility

2:01 supports Gordon Ramsay Chef

whether you're searing the most amazing rack of lamb cooking duck breast soing chicken or even a quick omelette or even find an egg all in one

use-case fit Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites versatility

0:30 supports Gordon Ramsay Chef

buy the best SAU buns you can afford take good care of them and they'll last you years saving you money in the long run

value Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites durability, price

0:00 supports Gordon Ramsay Chef

you don't need a collection of 10 all you need really is two a mediumsized one followed by a large one

recommendation Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites heating speed, lid

and always get a lid which helps heat the pan up as quickly as possible

3:31 supports Billy Parisi speaking on Chef Billy Parisi Chef

next is probably one of those important things and that is a great saute pan it doesn't matter if it's eight ten twelve or even 14 inches you have got to invest in a good saute pan

recommendation These 30 Kitchen Essentials Changed My Cooking

3:31 supports Billy Parisi speaking on Chef Billy Parisi Chef

this is a nice medium sized sauce pot it is eight inches in diameter it's fantastic if you want to make smaller soups obviously sauces work great or it's also a great pan if you want to reheat foods in there it's fantastic

use-case fit These 30 Kitchen Essentials Changed My Cooking

Cites versatility

8:33 objects Chef Matt speaking on I Want To Cook Chef

it's got this nice stainless steel interior but the outside well this is aluminum and that means that this would not work on an induction stove

use-case fit Owns it Why I Won't Buy An Induction Range: Should You?

Cites induction compatible (against)

7:02 supports Chef Matt speaking on I Want To Cook Chef

it only requires a feris magnetic material something like cast iron which is well it could be centuries old can work on an induction burner

use-case fit Why I Won't Buy An Induction Range: Should You?

Cites induction compatible

How do cookware score among chefs?

Computed only from claims about cookware by people we have grounds to call chefs, so the axes answer “according to chefs” rather than “according to everyone”.

Domain authority

1 recommender, weighted by demonstrated expertise in cookware. Weighted by expertise in this category, never by audience size.

Independent consensus

1 independent voice across 2 sources. How many independent voices converge, unweighted.

Long-term ownership

1 dated ownership report, median 2 months. Volume and length of dated first-hand ownership reports.

Performance

7 performance claims. Claims about how well it does the job.

Value

1 claim about price relative to what it does. Claims about what it costs relative to what it does.

Repairability

no repairability claims yet. Claims about whether it can be maintained or rebuilt.

Community breadth

all evidence from a single community so far. How many distinct communities converge, rather than one echo chamber.

Recency of evidence

most recent evidence from 2023. How recent the evidence is. Old evidence is not wrong, just older.

Objections raised

4 negative claims, mostly performance and durability. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.

These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.