Cookware for frying

Cleaning is even easier. You can take a dry paper towel, wipe it out, it's completely clean like it's never been used.

things are going to sear better in the Caraway. They're going to turn out better.

It's going to be easier to manipulate heat and and maintain certain heat levels the more you spend.

I mean, the food comes out and it is beautiful and it tastes good, but it's just easy to use.

You can pick it up and just swirl your food around. The coating is so so effective.

So, the biggest difference between the Carote at $15 and the Caraway at $150 is the quality of the coating of the nonstick coating.

I cracked an egg into it immediately. Even as it was starting to adhere, it was smooth, it slid around no problem. I mean, the nonstick, it's it's so effective.

the second it cracked into the pan, the egg A looked beautiful, right? I mean, it just looked really nice in the pan. It looked like I was almost doing a professional shoot.

it handles well in the oven the maximum temperature on my oven is 260 and that's the maximum that it can also handle

when I cook in these pots I can keep it on on the stove without like without any heat and my food is still really warm I really love that

and the fact that no steam whatsoever escapes this pot like the steam stays in there my chicken my beef is always so tender the beans that I boil in here are always so tender and the flavors are just logged in like nothing escapes this pot

even sometimes if I want to fry some eggs I definitely do fry them the non-stickiness works when the pot is really hot

and once it gets hot it gets really hot I had to get used to the fact that it gets really hot one time I almost burned myself so every time I'm cooking I'm always using like a dish towel to handle the lid and to also just handle the sides

but I won't say it's 100% nonstick like a nonstick pot nothing will ever work like a nonstick pot you just have to figure out the heat situation which I always use low to medium and never like high heat

the more you use it the better it is going to become to you the slicker it's going to get the better finish it has

now what I have found that really helps these new skillets a whole lot deep fry you something in for you enough grease in there that you can fry something I cook me some deep fried chili rellenos in them I'll deep fry some fishing deep fry some potatoes in it really works good on seasoning easy to clean up that away…

they finish quicker and smoother than any of that other iron I ever used unless you get back to the Griswold in the Wagner so many years ago

And right behind it actually was the T-fal. I I didn't think it was that much different.

things slid around pretty easily in the Carote, but not even remotely close to how well it did in the Caraway.

And then the Carote was a bit of a jump down in in terms of quality, but the Caraway was the best egg that I was able to make.

this thing performed beautifully same as it does in a dutch oven

the cast iron brazer is really great just like a caster and skillet in the sense that the heavy cast iron is going to maintain the heat when you add food to hot oil it cools down the oil and you're not going to get that beautiful crispness that you want

okay so we shallow fried our breaded chicken cutlets in our winner the la crosse beautiful just as good as the skillet

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.

With HexClad, you need at least some oil.