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Evidence index · Cookware

Cookware: where collectors and home cooks agree

Only the cookware that collectors and home cooks have independently backed. A product one group praises and the other has never mentioned does not appear here.

collectors is who the advice is aimed at; home cooks is who the advice is aimed at.

20 people on record as collectors and home cooks make 431 quoted claims about cookware across 58 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 both collectors and home cooks recommend?

Endorsements and objections about cookware from collectors and home cooks, together, strongest evidence first.

Lodge cast iron skillet

6 voices 80 claims 25 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

Field cast iron skillet

4 voices 68 claims 31 objections

1:00 supports Big Lew BBQ & Other Things I Want to Do! Collectors was given the product
and i'm impressed with it really really nice skill skillet only about six pounds guys

Two judgements rest on this sentence:

Field Company No. 10 Skillet Follow Up Review

Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank the field company for sending it to me for a review” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

i will say when i dump the potatoes out that first day i'm gonna dump the shrimp creole out um not shrimp creole what they'll make shrimp a two-fade right um and the gravy from the pork chops and stuff i'm gonna dump the leftover out uh that did well because it's real thick
also this is kind of nitpicky but i've got an induction stove and both skillets that i have my other number 12 skillet same size bottom they fit on that burner that over there that i use my number 10 skillet on but with the other one since this sides flare out i've got to kind of duck under and look to see if it's…
so anyway the that's what i got to say about the field skillet i used it and if i didn't like it i would have quit using it i continued to use it all week it was a labor of love it wasn't tough it wasn't tough to decide hey i want to cook something else in this skillet
i'm i'm really satisfied with the skillet
anyway i think you would be too if you're in the market for a premium cast iron skillet my recommendation is go with field
0:00 supports Big Lew BBQ & Other Things I Want to Do! Collectors was given the product
folks and your family will fight for this frying pan at your funeral

durability Tested it Field Company No. 10 Skillet Follow Up Review

Cites acid resistance, durability, seasoning durability

Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank the field company for sending it to me for a review” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

skillet was easy to clean that night too and just getting some more good seasoning layer on there with that skillet
i was already trusting the seasoning coat to use acidic foods like lemon butter uh they were delicious and all that fond on the bottom of the pot went into my shrimp a2 faders a pound of shrimp a little more than a pound of shrimp in there also a can of rotel tomatoes but you can see the seasoning on the bottom was…
i've used it as much as i can look how black it is came sort of charcoal gray did get a little bronze that first day or two but it blackened up real quick it's as seasoned as i've ever had a skillet i've only had it a week
but look how easy it seasoned in one week it's not that charcoal gray color it's black all right almost like a mirror finish
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

Finex cast iron skillet

3 voices 20 claims 10 objections

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

Stargazer cast iron skillet

2 voices 28 claims 12 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

Griswold cast iron skillet

2 voices 2 claims no objections from collectors and home cooks

What do collectors and home cooks 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 233 of them; the 40 with the strongest evidence are below.

13:06 supports Big Lew BBQ & Other Things I Want to Do! Collectors
um i do have an eight that dates to the roosevelt administration that i use a lot one that dates to the other roosevelt administration that i use a lot actually predates that one and uh it's got a gate mark on the bottom

durability Owns it Field Company No. 10 Skillet Follow Up Review

Cites durability

4:32 objects Chef Matt speaking on I Want To Cook Chef
I see a lot of like nonstick pans that are all scratched up and they just they're really janky pass on those you're not going to want to cook on those nor are you going to want those in your house

Two judgements rest on this sentence:

  • recommendation
  • durability cites coating (against)

Thrift Store Cookware | What To Buy, What To Avoid

0:30 objects Isaac Morton speaking on House Beautiful Collectors
The cast iron market wasn't really delivering what it had a hundred years ago, and there wasn't a good reason for that. And most modern cast iron is rough and has this sandy surface, it's difficult to clean and it's not quite as enjoyable to cook on.

Three judgements rest on this sentence:

How Smithey Ironware Makes Cast Iron Skillets I Beautiful Things I HB

3:31 supports Christopher Scott Buy It For Life Enthusiasts
but this is great for like I love doing stir fries in this I love doing searing steaks in this is great

use-case fit Owns it If I Started Over, I'd Only Buy These Pots & Pans

Cites heat retention, searing and crust

cast iron if I'm going to seirus steak I'm probably going to do it in a cast iron pan
this cast iron I particularly love to use for frittatas it's the perfect depth it holds the heat really well and it Cooks the frittatas perfectly like a nice thick frittata so I do love that small 8 in
I love to use cast iron on open fire on the grill on the smoker there's really nothing better for open fire than cast iron and Searing a steak
but like I mentioned in the beginning of this video a very well-made 5 to S ply stainless steel pan will SE a steak very well also
I'd go with the big cast iron because it's so useful for so many things on the fire
I'd go with the big cast iron because it's so useful for so many things on the fire
0:00 objects Christopher Scott Buy It For Life Enthusiasts
there is no nonstick in my house anymore we have stopped using non-stick for a little over a year now and we will never go back you really don't need that crutch or that gimmick

recommendation Stopped using it If I Started Over, I'd Only Buy These Pots & Pans

Cites durability (against), price (against)

get rid of the nonstick folks you don't need it it's a crutch it's a gimmick it's a waste of money and it goes right into the landfill
3:38 supports Prudent Reviews Cookware Reviewer
Its ability to hold temperature so stable is why cast iron is the ultimate cookware for searing.

best in class Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites heat retention, searing and crust, surface finish, versatility

Stainless steel is the ultimate all-purpose cookware. You can use it to sear meat and fish, saute vegetables, boil pasta, simmer sauces, and much more.
Stainless steel is also the best type of cookware for pan sauces. Since it's uncoated, cooking meat in a stainless steel pan creates fond, which is the brown stuck-on bits of concentrated meat flavor at the bottom of the pan.
1:30 supports Lisa of America's Test Kitchen Cookware Reviewer
the non-stick pans that you buy are gonna gradually become less and less non-stick. So the great steering that you can get in this pan and its ability to become more and more naturally non-stick makes this a favorite here at The Test Kitchen. All of our Test Cooks love this pan and we love to use it. In fact, we kind…

best in class Uses it professionally Are Carbon Steel Pans Really The Best? | Gear Heads

Cites coating durability, heat retention, maintenance, non-stick surface, versatility

As we saw with the burgers, the carbon steel pan has certain traits that really make it a great all-around pan. It definitely has that nice heat retention and heat transfer of a cast iron pan. It has that nice release of a non-stick pan. This is a great all-around pan, does almost anything you want it to do, it's…
11:34 supports Christopher Scott Buy It For Life Enthusiasts
I would also have a saier like this I love using this for desserts like custards and things like that or pan sauces or Poached Eggs I love the curved Edge for the Poached Eggs you get that water swirling in that curved Edge helps keep the eggs moving in that circular motion really really well I love this pot for that

use-case fit Owns it If I Started Over, I'd Only Buy These Pots & Pans

Cites shape and form

for that and I do a lot of a lot of Poached Eggs it's one of my favorite breakfast
0:30 supports Lisa of America's Test Kitchen Cookware Reviewer
Retains a lot of the properties that we love in cast iron, this ability to retain heat and really put a nice sear on food, but it's much easier to handle.

performance Owns it Are Carbon Steel Pans Really The Best? | Gear Heads

Cites ergonomics, heat control, safety, ease of cleaning, even heating, heat retention, non-stick surface

Other secret of this pan is its ability to become naturally non-stick. So the smooth grain of this takes to seasoning a little faster than cast iron and it becomes very rapidly non-stick when you season it. And you can cook in it with just a little bit of fat, and food will just come right out. So if you're really…
Stainless steel or, in particular, a fully clad pan where there are layers of stainless steel, aluminum, and stainless steel is really known for its ability to make even, uniform heat. The aluminum transmits heat very quickly, stainless steel much more slowly. The stainless retains it so it spreads, and you get this…
In the carbon steel, I think we got the sort of Goldilocks moment. You get this really beautiful golden brown crust that is deeply brown, and nice, and crusty. Inside is nice and pink. And you really get this nice contrast between the brown crust and the cooked interior that is nice and juicy. So I thought it was a…
When we were done, there was almost nothing in the pan. It was just, I wipe it out, rinse it out, and we're good to go.
1:00 supports Christopher Scott Buy It For Life Enthusiasts
there's three ply there's five ply there's seven ply Alloys that are stainless steel with titanium to make them stronger and last longer and look better for a longer time period

durability Owns it If I Started Over, I'd Only Buy These Pots & Pans

Cites appearance, durability

Owned 9 years

but this pan has been a Workhorse I think this is a 14inch I've had this pan for 9 years I don't even know the brand of this one but I I think I bought this one in HomeGoods or something like that a long long time ago
3:38 supports Prudent Reviews Cookware Reviewer
Heat retention comes in handy when you’re entertaining. You can turn the burner off, and the food will stay warm while you prepare the rest of the meal.

use-case fit Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites acid resistance, heat control, heating speed, heat retention, non-stick surface, versatility, weight

Because it’s so thick and heavy and holds heat well, it’s the better option for searing steaks, pork chops, chicken, and other meats.
It’s also better for cooking eggs, pancakes and other delicate ingredients. When cast iron is well seasoned it performs similarly to a non-stick pan.
Lastly, cast iron is ideal for roasting, baking, and frying because it heats up gradually and maintains a consistent temperature over long periods. Because it heats slowly, you’re less likely to burn food.
Stainless steel is more of a go-to everyday type of cookware. It heats fast and evenly and you can use it to cook any type of food, including tomato sauces, soup, and other acidic and liquid heavy meals.
2:38 supports Prudent Reviews Cookware Reviewer
Stainless steel pans, especially ones with fully-clad construction, distribute heat more evenly than cast iron pans.

performance Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites acid resistance, even heating, heat conduction, heat control, heating speed, heat retention, non-stick surface, versatility

But, since stainless steel pans are made with a highly conductive aluminum or copper core, they heat up fast and evenly.
The water in the stainless steel pan started boiling after 2 minutes and 55 seconds, and the water in the cast iron pan started boiling after 3 minutes and 34 seconds.
Cast iron may not heat up as fast or evenly as stainless steel, but due to its thick construction, it has far superior heat retention.
Don’t get me wrong, stainless steel pans, especially good quality fully clad pans, retain heat well, but not at the same level as cast iron.
After ten minutes, the water in the cast iron pan was 104 degrees Fahrenheit and the water in the stainless steel pans was only 96 degrees Fahrenheit.
Because it’s nonreactive and heats evenly, you can cook anything and perform any cooking technique.
Cast iron is also versatile - you can use it searing, roasting, sauteing, frying, baking, and cooking eggs.
But if you do it the right way, it also creates a slick surface that makes it easy to cook eggs and other delicate foods without sticking.
Because it responds to temperature changes quicker, you have more control over the results.
0:30 supports Tom's Kitchen Cookware Reviewer
okay the first skillet that we should talk about and is probably the most budget-friendly skillet and really hard to beat especially if you're starting off as a chef is the cast iron skillet

use-case fit Owns it Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?

Cites acid resistance, flavour impact, learning curve, price, searing and crust, versatility

cast iron can fry cast iron can sear a really mean steak they can saute vegetables you can make pizza in cast iron you can bake in cast iron it will literally do everything pretty well
cast iron skillets are relatively cheap and propel you into that pro level category will make you into a better cook because they do have a learning curve but the learning curve is really all the fundamentals of cooking so once you've mastered cooking on a cast iron skillet you've basically mastered cooking
if you're looking to make sauces out of the fond fond is basically the leftover sticky bits that are left on stainless steel skillets you can make a sauce out of that by adding wine or a chicken or beef broth or whatever broth that you want to use
just like cast iron carbon steel can be used for almost anything i've made pizzas in it i've baked i've cooked and seared amazing steaks in it you can saute in it and you can even make sauces
stainless steel skillets can literally cook anything acidic foods meats proteins you can bacon them you can do anything you want with stainless steel skillets
but they do one thing extremely well and that's fond if you want to make an amazing sauce stainless steel skillets are for you
i tend to use mine mainly for italian dishes or something where i know i want to make a sauce right after and that's what stainless steel skillets are really good at
but i have gotten rid of all my cast iron skillets ironically i've given them away to friends and family that are that had just started cooking and how you know i've actually moved on to carbon steel
but it can make anything i mean a stainless steel skillet can make a great steak
3:00 notes Prudent Reviews Cookware Reviewer
One of my main takeaways from these tests is that the entire cooking surface needs to be above a certain temperature for the Leidenfrost Effect to occur consistently. When the outer edges of the cooking surface aren't as hot as the center, the water will evaporate.

performance Tested it Steel Pans Become Non-Stick at THIS Temperature (Leidenfrost Effect Solved)

Cites even heating, non-stick surface

Cool spots, like the ones I caused by repeatedly dropping water intp the pan, also have an impact.
So, after watching the tests over and over again, and with the considerations I just mentioned, I believe in the context of stainless steel cookware the Leidenfrost Effect begins around 420°F or 215°C.
But if you're measuring from the center of the pan, aim for approximately 430°F or 221°C to ensure the entire pan is hot enough.
5:32 objects Prudent Reviews Cookware Reviewer
The stainless steel pan had noticeable scratches that I could feel with my fingernail.

durability Tested it Is Titanium Cookware a Scam? I Tested 5 Pans to Find Out

Cites rust resistance (against), scratch resistance (against)

Heritage Steel, Taima, and the stainless steel pan all came out with noticeable scratches.
The stainless steel pan ended up with circular scratches that were deep and I could feel with my fingers.
The stainless steel pan had small dark spots starting to form, and at first I just thought this might be mineral buildup, so I cleaned it with vinegar and Bar Keepers Friend. But the spots didn't come off. They hadn't corroded through the surface yet, but it was the beginning of pitting.
After the second and third rounds, more spots appeared on the stainless steel pan. And when I zoomed in, I could see that they were actually starting to eat into the steel. When I rubbed them with my fingernail, I could feel the indentation.
8:33 supports Hannah of America's Test Kitchen Buy It For Life Enthusiasts
First, a broad cooking surface. We preferred pans that offered at least 10 inches of flat cooking surface.

recommendation Tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites handle, shape and form, size and capacity

That extra height is really necessary for containing hot oil and food, such as when frying donuts and shallow frying chicken.
but we preferred those with wide broad loops that we could really hang onto, especially when wearing oven mitts
Generally though, we recommend buying a 12 inch skillet if you can. It's always good to have the option of a bigger pan for recipes of different sizes