Dishwasher Safe

that leads us right into care which is a category all about cleaning and maintenance and the biggest question in this category is always is it dishwasher safe and as with all the pests and stainless products the answer is a resounding yes because of the sealed edges these actually might be the most dishwasher safe…

so y'all Care's getting in 10 too

lastly we come to fun and that's mostly about confidence does a piece of cookware feel like it has your back or do you have to baby it obviously there's no baby in here because these are some of the most performant resilient pieces of cookware on the planet

fun is the definition of a 10

and that brings our initial cult scores for both the 11 inch and the eight and a half inch to 10. I had a hunch a few weeks ago that this would be our first 10 because it just outperforms everything in its class as I did more and more research on the brand and the production and everything else it just confirmed my…

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.

Guess what? Stainless steel is induction safe. It is heat coil safe, although you might burn the bottom of the pan.

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.

okay some Pros everything cooks very evenly the pan is evenly hot with kind of more regular cheap pans there might be like the center is really hot and then the sides aren't very hot

when it is ready to be flipped it will release which sounds so weird but it is true

making scrambled eggs is perfectly fine

another thing to note is you can cook with lower temperatures and I found that the food actually comes out better if I cook on a lower temperature than usual on the stove

and you can easily remove them with white vinegar. Just add a splash, swirl with water, scrub, and rinse.

Finally, we'll look at the titanium pro. Um, ignoring the part where because of the structure of the meat, it didn't touch the pan. We can see actually there's very very even browning all the way across the board. A nice crust on the edges and even browning here all the way to here between these three.

Um, so Titanium Pro, pretty easy to clean. It doesn't wipe out quite as easily as the nonstick does, but it wipes out a great deal easier than the cast iron or carbon steel.

And the Titanium Pro almost as easy as non-stick in the sink. Um, but it is also uh completely dishwasher safe.

Finally, this is the titanium propan. It looks to be of the three, I'd say, the evenest throughout. Again, we have one of these little spots where because of the way the fish was butchered, um, part of it didn't come in direct contact with the pan, so we won't really pay attention to that. But, if you look at the…

Um, and this one cooked faster than in the Teflon style pan, 2 and a half minutes. Again, because the material of the titanium pro, the steel in there acts as a bigger thermal battery, so you have more heat to give to the salmon once it goes into the plate.

So, of the three, the titanium pro and the teflon both I think seared the best as far as salmon skin goes.

Almost too slick. So, not quite as slick as the uh the non-stick. It still takes just a tiny bit of tilting to get it to slide around, but significantly more slick than the cast iron.

It's almost too nonstick. Get that side over. That actually ended up behaving very similarly to the nonstick.

You know, I know in my experience, like this one test, it showed it sliding out of there very, very easily.

Titanium Pro, it slid out nearly as easily.

Not perfect for omelets, but still this omelette came out really nicely. In fact, I think it came out a little bit better. More custardy in the center. Real tasty.

The Artisan Plus was noticeably better because the double flex edge beater continuously scraped the sides of the bowl. I only had to stop once after adding the dry ingredients and very little dough collected in the middle of the beater.

The Artisan Plus was much more stable, and the locking lever stayed in place throughout the test.

It's also much heavier and feels much more stable than the other two cheaper mixers.

The bowl and all three attachments are dishwasher safe, unlike the whisks included with the KitchenAid Classic and Artisan, which need to be handwashed.

It was also the quietest mixer at low, medium, and high speeds.

It did a great job with the whipped cream, but the cookies were disappointing.

The final cookie dough came out fine, but I wish the beater got closer to the walls of the bowl.

It did much better with the pizza dough. Unlike the Hamilton Beach, the dough hook grabbed the dough properly, the mixer was stable, and the head remained securely locked throughout the test.

The final dough and pizza came out great.

Cuisinart did a great job with the whipped cream and pizza dough, and it was actually more stable than the KitchenAid Classic and Artisan during kneading.

The head locks in both the raised and lowered positions, and the bowl is larger than the KitchenAid Classic's, and it has a handle, and all of the attachments are dishwasher safe.

in terms of setup and maintenance you can start using stainless steel pans right away without any of the pre-seasoning rituals that come with cast iron or carbon steel pans

this pan is also dishwasher safe it can go into the oven up to 800° F and it doesn't have any of the toxic Coatings that you might find on a non-stick pan

because this pan is oven safe up to 800° F you can seamlessly move between the stove top and the oven which is particularly helpful for something like searing a steak

you can use it in basically any setting that means gas stove electric coil ceramic induction and even the other

if you do happen to be cooking on a grill or over An Open Fire Maiden does recommend that you use their carbon steel pan I'll link it in the description that works up to 1200° f

Um, you can even throw them in the dishwasher if you want. Um, the Titanium Pro because it's safe up to 1,000°. Even the heating elements in the dishwasher will not harm them. It won't really alter their lifespan.

One thing you will notice with time is that the titanium layer will start to season a little bit. So, you might see a little bit of sort of darker discoloration on there. That is normal. You you don't need to try and sort of scrub that out. And as you use the pans with time, that will sort of even out across the…

And that's it. You don't need to dry it. You can let them air dry just like nonstick.

Titanium Pro and cast iron you can use metal utensils in. The Teflon you can't.

We don't need to dry it. We can just set it down and let it air dry and nothing bad will happen to it.

The one major limitation with carbon steel pans is acidic foods. A squeeze of lemon or a splash of wine won’t hurt, but prolonged exposure to acidic foods, like tomato sauce, will strip the layer of seasoning right off the looking surface.

Bare cast iron pans have this same issue.

Carbon steel consists primarily of iron, which rusts when exposed to water and air.

The fact that you need to season carbon steel pans may seem like a major downside, and for some, it's a deal-breaker.

The two rules that I do highly recommend following are, one, don’t put carbon steel pans in the dishwasher. The hot water, steam, and dish detergent will ruin the seasoning.

And two, always dry your pans completely after washing them. Even a well-seasoned pan can rust if moisture is left on it for long periods.

if you notice tiny black bits on your food when you cook with carbon steel, or if you wipe the pan with a paper towel and the paper towel turns black, that's a sign that you need to deep clean your pan. Those black bits are either tiny pieces of the seasoning flaking, burnt food, or both.

One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.

You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.

The one thing you need to be cautious about is warping. If you expose it to drastic temperature changes, like rinsing it under cold water when it's piping hot, the metal can expand and contract unevenly, which leads to a wobbly, unusable pan.

The lawsuit alleges that All-Clad advertised its cookware as "dishwasher safe," but when cleaned in the dishwasher, one or more of the bonded layers become thin and sharp.

Since its legal trouble, All-Clad now says its pans are not dishwasher safe.

I did and it lasted about 20 months 18 to 20 months until my cookwar started to Chip and all of the non-stick coating started to come off of it so now that's not very long considering the price tag for the price that they charge for their cookware it should last a little bit more than 18 to 20 months using it how they…

One thing you wanna note with carbon steel, you don't wanna put these pans in the dishwasher. The dishwasher will ruin the seasoning.

Because I'm working in Teflon here, you definitely do not want to use metal utensils uh in Teflon.

In fact, I have this older Teflon pan. This is one I've had for about 5 years. Um, and you can see pretty clearly in there some of the scratches that have come. And this was a very welltaken care of pan, but teflon coatings, they don't last forever. Um, and so over the course of a number of years of use, even gentle…

It's also more dangerous cuz some of that non-stick coating can end up in your food.

Um, and the Teflon has a very, very limited lifespan.

Cast iron straight walls fight you.

With cookies, the Classic and Artisan both mixed the dough well, but I still had to stop and scrape the bowl several times.

All three also handled the pizza dough well and produced excellent pizza, but the heads of the Classic and Artisan bounced a lot more during kneading, and their locking levers shifted away from the fully locked position, which caused them to bounce even more.

You don't wanna use anything harsh and abrasive on the copper side because that's gonna just wear away the surface and scratch it.

The visible flaking of the PTFE coating on this pan is really found on the top rim. During daily use, I hadn't noticed this until inspecting closely for this video, but in quite a few places, the top row of nonstick is missing. It blends in with the stainless top rim, and I'm guessing that's why I didn't notice it…

Will they eventually fail and need replaced under warranty? In my experience, I think so.

HexClad says that these pans are dishwasher safe, and let's be honest, that's what we all really want to hear, right? After working a full day, coming home to fix dinner, and then not having a butler or maid to do the dishes is the worst. I know we throw our pans in the dishwasher a few times a week, and I'm going to…