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Evidence index · Cookware

Cookware, according to professional cooks

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

professional cooks is who the advice is aimed at.

3 people on record as professional cooks make 19 quoted claims about cookware across 3 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 professional cooks recommend?

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

Our Place Titanium Always Pan Pro

1 voice 15 claims 6 objections

0:30 supports Jon Kung Professional Cooks
This has just come out of the dishwasher, which I will say is my favorite or at least one of my favorite features of this pan.

performance Owns it Our Place Always Titanium Pan Pro 1.0 REVIEW (4 Months Later) | JON KUNG

Cites coating, dishwasher safe, durability, ease of cleaning, heat resistance, non-stick surface, searing and crust

Now, that does not in any way make this pan a pain in the ass to clean. A bit of scrubbing, soap and water, maybe some Bar Keepers Friend, some baking soda make short work of any of the like build-up that comes at the bottom of this pan.
So, I guess it's still easier than a stainless steel pan that's got some food stuck onto it, but it's by no means as easy to clean as a nonstick pan.
Because of its nonstick enough qualities, it's really great for searing meat and the crust that you can get on this thing is absolutely beautiful.
And not only that, because there is no actual like nonstick coating that I have to worry about, I can take a blowtorch to this and sear the top of whatever I want. If I wanted to use open flame on this thing, I will do it with all confidence.
And because it is still just that much easier to clean, it has taken a lot of work from this guy as well.
It just fulfills that one sweet spot of being nonstick enough, easy enough to clean, dishwasher friendly, and extremely durable. There is a lot of convenience in that combination.
4:01 objects Jon Kung Professional Cooks
This thing is garbage. It is a cheap wooden spatula that fits right here because of a hole and it is very unfortunate because this was an opportunity to showcase the premiumness of the pan.

value Owns it Our Place Always Titanium Pan Pro 1.0 REVIEW (4 Months Later) | JON KUNG

Cites build quality (against), price (against), scratch resistance

If this surface is durable enough to withstand the scraping of metal, why don't you put your money where your mouth is and have the utensil itself be made of metal?
Well, at $195, this is by no means cheap. At $195, it's not even affordable for a lot of people.

Staub dutch oven

1 voice 3 claims no objections from professional cooks

0:00 supports Product Reviews Cookware Reviewer
the stabb 5.5qt round cocat is renowned for its durability heat retention and elegant design favored by both home cooks and professional chefs for consistent cooking results in various dishes from slow cooked meals to high heat searing

Three judgements rest on this sentence:

Top 3 Dutch Ovens 2024: Staub vs. Le Creuset vs. Lodge Review

stabs cocat excels with Superior heat retention ensuring even cooking and consistent temperatures this feature is perfect for stews and brazes
its matte enamel coating is resistant to chipping developing a natural non-stick patina over time
the tight fitting self-basting lid of the stab cocat is designed with interior spikes allowing moisture to rain continuously onto food enhancing flavors while keeping dishes juicy and tender all with in a stylish glossy exterior

Made In carbon steel griddle

1 voice 1 claim no objections from professional cooks

14:09 supports The Homesteaders Honest Review Show
And maybe that's just a chef's preference. I mean, this one is chef's choice.

use-case fit Tested it Unboxing and Griddle Cooking: Reviewing Lodge Cast Iron VS. MadeIn Carbon Steel!

Cites heat retention

If you're wanting one that can go um and stay at a for a long period of time, stay hot, this will obviously be the one that you're going to want.
Um which means it'll cook off the surface, too, which I think is kind of important for things like pizza and stuff.

How do cookware score among professional cooks?

Computed only from claims about cookware by people we have grounds to call professional cooks, so the axes answer “according to professional cooks” 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 1 source. How many independent voices converge, unweighted.

Long-term ownership

no dated ownership reports yet. Volume and length of dated first-hand ownership reports.

Performance

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

Value

no value claims yet. 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 2024. How recent the evidence is. Old evidence is not wrong, just older.

Objections raised

no objections recorded. 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.