Reached For

Heat Control

22 people cite heat control across 25 products — 65 in favour, 27 against.

Who cites heat control as a reason to buy?

5:01 supports Jed works for this brand
this stainless steel disc is two millimeters of copper that is sandwiched by silver so silver and copper in the center of this aluminum disk the conductivity to this is unparalleled it's ridiculous

performance about Demeyere Atlantis tested it Why I believe that Demeyere makes the best cookware in the world

Jed works for this brand. Stated in the source: “i sell atlantis from proline because i believe it's the best quality cookware so you know if you buy from me wonderful thank you i appreciate that” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites base and rim, build quality, heat conduction, heat control, heating speed

this is two separate pieces that are bonded together that have the base and the upper shell and the marriage here is absolutely perfect
so cast doesn't absorb energy as quickly as atlantis atlantis really is amazing how fast
so using the cookware makes you a better cook so that's a big bold claim for me to to make but it just does
if i'm using a lower quality piece of cookware and i'm using a piece of atlantis things may take a little bit more time things don't react so incredibly quickly in a piece of atlantis so i need to be more patient but the balance to that is that things turn out so incredibly well all the time
so that's the big big advantage of why you would spend money on atlantis and on proline is that it gives you that nice buffer things happen more slowly heat kind of moves through the pan up and down at a slower rate and you don't find all of a sudden you've gone from kind of browning to burning it just doesn't happen…
0:30 supports Lisa 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 about Carbon Steel Pans owns and uses it daily 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.
0:30 supports
Copper is the fastest cookware material for heat transfer. It's more than one and a half times as fast as aluminum and about 25 times faster than stainless steel.

performance about Cookware tested it Equipment Review: The Best Copper Skillets

Cites heat conduction, heat control, heating speed, searing and crust, shape and form, size and capacity

When you place it on the heat, a copper pan heats up very quickly. And when the flame is turned down it cools fast too. This responsiveness to the stove's heat settings gives you excellent control, and it's what makes copper cookware a pleasure to use.
Our top-rated pans offered plenty of cooking space, Low flared sides, they just make it easier to reach under food with a spatula and they help moisture evaporate so food browns more quickly.
All right, I have to admit that while I loved cooking in copper skillets, their performance only slightly outpaced the pan we already recommend, which is the all-clad stainless 12 inch fry pan with lid.
3:01 supports Jed works for this brand
so it starts to and actually really does behave more like cast iron than regular stainless steel that you're used to so using a proline pan will give you a lot of the same results of using cast iron which is extraordinary

performance about Demeyere Proline tested it Why I believe that Demeyere makes the best cookware in the world

Jed works for this brand. Stated in the source: “i sell atlantis from proline because i believe it's the best quality cookware so you know if you buy from me wonderful thank you i appreciate that” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites heat control

so that's the big big advantage of why you would spend money on atlantis and on proline is that it gives you that nice buffer things happen more slowly heat kind of moves through the pan up and down at a slower rate and you don't find all of a sudden you've gone from kind of browning to burning it just doesn't happen…
1:30 supports Prudent Reviews Cookware Reviewer earns commission on this
With both collections, Demeyere welds their handles to the pan instead of attaching them with rivets, so the cooking surface is completely smooth. Rivets tend to collect grime and become discolored, so the rivetless design makes cleaning much easier.

performance about Demeyere Atlantis tested it Demeyere Atlantis vs. Industry Cookware (Key Differences & How to Choose)

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so if you click and buy I'll earn a commission but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites ease of cleaning, even heating, handle, heat control, heat retention, induction compatible, speed and efficiency

Secondly, it makes the cookware 30 percent more efficient on induction cooktops. Induction cooktops only work with cookware that's made of magnetic materials. Steel is magnetic and since Atlantis pans have three layers of steel on the bottom, they work faster and more efficiently on induction.
Both collections retain heat well but due to its additional layers, thickness, and sheer weight, the Atlantis collection absorbs and retains heat better than Industry.
I repeated this test with several other pans and as you can see in the results Demeyere Atlantis retained heat better than every other pan after five minutes, and they tied with Made In after 10 minutes.
Atlantis cookware is more forgiving which makes it easier to cook with Because it's thicker and retains heat better, the temperature doesn't fluctuate as much while you're cooking and adding and removing ingredients. You won't burn your food if you accidentally turn the heat too high. It heats slowly and steadily.
Its thick 7-ply construction allows it to heat evenly and retain heat better than almost any other cookware.
4:31 supports Prudent Reviews Cookware Reviewer
While this is a significant investment, both brands perform exceptionally well and can last for decades.

performance about Staub dutch oven tested it I Tested the World's Most Expensive Cookware (Which Brands Are Worth It?)

Cites heat control, heat retention, lid, moisture retention

Their heavy lids lock in moisture, and the thick walls retain heat and maintain steady temperatures.
However, my testing shows that Staub retains moisture better, and its self-basting lid distributes liquid more evenly over the pot.
0:30 supports Cook Culture Cookware Reviewer was given the product
they now are putting into a plastic bag and coming with a little moisture absorbent um little pillow inside to allow you to get a pan that is basically raw from the factory so seasoning should be a lot easier

performance about Matfer carbon steel pan tested it DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans

Cook Culture was given the product. Stated in the source: “I'm just so super clear I'm not sponsored by Matt fur they sent me these pants to try I had no responsibility to them whatsoever to give them a positive or A negative” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites coating, ease of cleaning, handle, heat control, heat resistance, induction compatible, maintenance, non-stick surface, oven safe, shape and form, warp resistance

and the thing that's great with the matte fur is that the handle can go into whatever temperature into the oven we want
it now is kind of kind of turned like a golden orange color because it's oxidizing a little bit so it's very obvious that that pan is being exposed the raw metal is being exposed to the air
and now the new matte fur come without anything on them they're really nice and easy to clean
but this guy is definitely you know non-stick on there there's no doubt about that right
so looking at these two pans we've got that this was the first time that I ever cooked on them you know that you know nothing's really stuck on here
this guy here behaved a lot better in being at a preheat of 250 previously like I was saying I was at 250 preheat it looked like I got too hot I went down it got too cool and it wasn't a great result this guy's looking quite perfect at the moment sitting at 250
so that's a really nice result right there doing its thing induction burner gets a little bit mad when you do that this guy here same thing so great result okay so definitely that factor of that first cook with a new pan you know seedling that surface definitely helps so our second result here is really great
right now there is zero spinning from this is the one that was abused this is the one that was not and they are not spinning whatsoever
okay so clean and cool cool zero spinning so that is great that cheap what I think is kind of crappy induction cooktop I have been able to make spinners out of other carbon steel with that cooktop um it does make spinners these guys didn't that's a tremendous result so super stoked
so you know Matt fur I would give you know a big big thumbs up I think they're tremendous I love that they have non-vivided handles onto the pans the shape of them of course are ideal I really enjoy that they the handles don't have epoxy on them and they can easily just go straight into the oven they're great
so you know Matt fur I would give you know a big big thumbs up I think they're tremendous I love that they have non-vivided handles onto the pans the shape of them of course are ideal I really enjoy that they the handles don't have epoxy on them and they can easily just go straight into the oven they're great
1:30 supports Prudent Reviews Cookware Reviewer earns commission on this
The egg slid around with just a shake of the pan. I didn't need to loosen it with the spatula at all.

performance about Viking PureGlide Pro tested it Finally, a Nonstick Pan That Actually Lasts a Lifetime

Prudent Reviews earns commission on this. Stated in the source: “I've linked to this pan and the full collection in the video description.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites searing and crust, even heating, heat control, heat control, non-stick surface, non-stick surface, non-stick surface, non-stick surface

I ran the same test with several other titanium pans and a stainless steel pan, and they all performed well, but Viking was the sickest.
I also cooked pancakes on each pan with a little butter. Viking passed this test easily, as did the other pans.
Without any butter, the pancake didn't stick to Viking, but it did stick a little bit to some of the others.
In terms of evenness, after 2 minutes on medium heat, the gap between the center and the outer edge was only 35°. The average gap for a pan like this is around 80°. Because of this, food browns evenly across the whole surface instead of darkening in the center and staying pale around the edges.
Beyond the numbers, the real world cooking experience has been excellent. It sears well. It cooks evenly edge to edge, and the temperature stays steady. It doesn't get too hot too fast and burn your food, and it doesn't lose heat the second you add something cold. It's a very easy pan to control and it's enjoyable to…
The non-stick performance is excellent.
12:33 supports Ian Fujimoto
To me, chopsticks are more like your fingernails when you're grabbing something really tiny, really precise. That's [music] chopsticks because there's not a lot of strength behind it, but you can be really, really, really precise.

handling about chopsticks owns and uses it daily Top 10 Most Needed Kitchen Tools

Cites heat control

6:02 supports Prudent Reviews Cookware Reviewer
The water from the Misen and Anolon came out completely clear, but the water from Strata was cloudy with a yellow tint, which means bits of the seasoning layer were breaking down and leaching into the liquid.

performance about Anolon EverLast N2 tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All

Cites flavour impact, heat control, heating speed, non-stick surface

Anolon was by far the fastest to heat, but that means it's also very easy to overheat.
When I preheated it slower, it worked fine.
Next, I cut the fat in half, using just a half teaspoon of oil and 2 g of butter. Again, all three pans handled it without sticking.
Then I tested pancakes with a light layer of butter. Misen and Anolon released cleanly, but Strata had some slight sticking.
Misen and Anolon were both impressively nonstick right out of the box, and they've stayed that way for months.
To be totally honest with you, this was one of the toughest reviews I've ever done because all three pans perform really well, and they're all priced pretty much the same.
14:04 supports Christopher Scott Buy It For Life Enthusiasts
look the first time I made some eggs in this fry pan I flipped them over and they were perfectly golden brown crusted which is the way I like them some people don't like a little crispiness on their eggs but that's the way I like mine and I mean compared to the hexclad ones no there is no comparison they were way…

performance about Heritage Steel owns and uses it daily Our Journey From Hexclad to Stainless Steel

Cites flavour impact, heat control

1:30 supports Prudent Reviews Cookware Reviewer
Although All-Clad is best known for its stainless steel cookware, it makes quality non-stick pans, too.

performance about All-Clad owns and uses it daily Don't Buy All-Clad Until You Watch This (Test Results)

Cites even heating, heat control, heating speed, non-stick surface, versatility

It heats up fast and evenly and maintains a consistent temperature.
I recently tested All-Clad against Made In, and as you can see below, the chicken browned nicely and cooked evenly in both pans.
What I like most about All-Clad is that each collection performs differently, which allows you to choose pans based on your cooking style and needs.
Overall, All-Clad's performance is excellent and lives up to the hype.
1:30 supports Prudent Reviews Cookware Reviewer
And since copper has a much higher thermal conductivity than aluminum and steel, this cookware heats up and responds to temperature changes more quickly.

performance about All-Clad stainless pan tested it Don't Buy All-Clad Until You Watch This (Test Results)

Cites heat control, heating speed

I tested All-Clad Copper Core against the start-up brand Goldilocks, and the chicken browned much faster in the All-Clad pan due to the fast-heating copper.
Copper Core and G5 pans pans react incredibly fast to temperature changes.
For context, Copper Core and G5 pans boiled two cups of water about 20% faster than D3, HA1, and D5 pans in my standard heat conduction test.
5:01 supports
This pan is made of copper with a thin lining of stainless steel. It combines steel's non-reactive, durable lining with copper's responsiveness.

performance about Mauviel copper skillet tested it Equipment Review: The Best Copper Skillets

Cites acid resistance, durability, even heating, heat control, searing and crust, shape and form, size and capacity

So it cooked evenly and it adjusted fairly quickly when we changed heat settings on the stove.
Its generous cooking surface cooked plenty of food without crowding and it's low-flaring sides help evaporate steam so food browned deeply.
2:00 supports was given the product
my biggest concern going in was that the aluminum layers in that five P mix are quite thin but in use it hasn't made a significant difference the pans are all responsive and comfortable to hold

performance about Heritage Steel Eater Series tested it Heritage Steel Review: Pitting the Titanium Series vs the Brand New Eater Series

The speaker was given the product. Stated in the source: “Danny sent over all of these units under our new review unit policy that means that we're going to donate all these units when we're done reviewing them and Brands get no Insight or control over the process whatsoever” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites heat control

to my surprise I think I would be hard pressed to find a difference in performance between these and lines like all clad D5 without significant scrutiny
2:00 supports was given the product
my biggest concern going in was that the aluminum layers in that five P mix are quite thin but in use it hasn't made a significant difference the pans are all responsive and comfortable to hold

performance about Heritage Steel Titanium Series tested it Heritage Steel Review: Pitting the Titanium Series vs the Brand New Eater Series

The speaker was given the product. Stated in the source: “Danny sent over all of these units under our new review unit policy that means that we're going to donate all these units when we're done reviewing them and Brands get no Insight or control over the process whatsoever” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites heat control

to my surprise I think I would be hard pressed to find a difference in performance between these and lines like all clad D5 without significant scrutiny
1:07 supports Prudent Reviews Cookware Reviewer was given the product
Another thing I really like about HexClad is its versatility. It cooks more like non-stick cookware but since the surface isn’t completely smooth, it grips food and sears meat better than most traditional non-stick pans.

performance about HexClad Hybrid tested it HexClad Cookware Review: The Truth About Gordon Ramsay’s Favorite Pans

Prudent Reviews was given the product. Stated in the source: “HexClad sent me these pans but this is not sponsored video and they are not paying me anything to make it.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites durability, ease of cleaning, even heating, heat control, heat retention, heating speed, non-stick surface, searing and crust, versatility

I’ve used it to cook crispy bacon, brown and roast chicken, and fry chicken cutlets, and it performs similar to stainless steel. It heats up quickly, maintains a stable temperature and delivers consistent results.
The bacon came out perfectly crispy and the chicken seared nice and even.
I had no issues with eggs sticking as long as the surface was greased with plenty of oil or butter.
HexClad performed well, not only were the bubbles uniform across the cooking surface which indicates even heating, but it was one of the fastest pans to boil the water.
As you can see in the results, HexClad’s heat retention is above average and better than brands like Calphalon, Hestan, and All-Clad.
Another benefit I want to highlight is how easy Hexclad is to clean. It cleans up like a typical non-stick pan. Unless you really scorch it, a quick rinse with soap and water will do the trick.
releases food better than stainless steel.
3:07 supports Daniel
The cast iron made this easy. I cranked it up to about 500 to 535° without a second thought. Dropped the steak and the temp held steady even when the meat hit the pan. The center even spiked to around 570°, which is why you get that deep, perfect sear outside. That's what high stable heat does.

performance about Cast Iron Skillets tested it HexClad Pan Reviews After 1 Year – Is a $150 Hybrid Pan Worth It?

Cites heat control, heat resistance, heat retention, searing and crust

Cast iron, for example, does take the high heat without complaint, holds it steady, builds a non-stick layer over time, and can last for generations.
0:00 supports
I think griddle's interesting cuz the fat stays around it, doesn't it? And gives you that crisp on the griddle is going to get so much more contact and everything is going to be much more crunchier. Texture is important. Super important. So that that's why the griddle for me works because it get the texture.

performance about Griddles and Grill Pans The ‘Chef’s Table: Legends’ Answer Cooking Questions From Reddit | Bon Appétit

Cites heat control, searing and crust, heat retention

2:30 supports Joshua Weissman
but the benefit of an ice cream maker is the mechanical arm that's constantly moving you get small ice crystals your ice cream will be smooth and creamy like the commercial ice cream that you love any other method will not be the same

performance about ice cream maker Every Cooking Gadget You'll Ever Need

Cites heat control, speed and efficiency

the condenser is an important note because the condenser will instantly freeze your ice cream
4:07 supports Prudent Reviews Cookware Reviewer earns commission on this
The fact is, both All-Clad D3 and D5 are excellent options but choosing the right collection for you comes down to performance, design, and price.

recommendation about All-Clad stainless pan tested it All-Clad D3 vs. D5: Six Key Differences and How to Choose

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so if you click and buy I'll earn a commission but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites heat control

If you want precise control over your cooking, go with D3.
6:31 supports Prudent Reviews Cookware Reviewer
When I started testing Hestan cookware, the first thing I noticed was its weight. These pans are thick and heavy, and because of that, they heat evenly and retain heat well.

performance about Hestan tested it Is Hestan Cookware Really the Best Money Can Buy? (Test Results)

Cites even heating, heat control, heat retention, weight

Unlike thinner, cheaper pans, these have a thick base and walls that hold a consistent temperature. That makes them easier to work with. They won't overheat and burn your food if you accidentally turn the heat too high. They heat up gradually and give you time to adjust.
36:20 supports Dr. Doug Graham Food Writer
if you want to create a recipe that you can reproduce later on you almost have to weigh the food just saying one banana I mean there's little bananas there's big bananas one apple one strawberry it's well I guess it depends on how precise you want to be but if you want to add say 25 G or 28 G of sunflower seeds into…

best in class about Kitchen Scales owns one Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites heat control

17:39 supports Dr. Doug Graham Food Writer
I like to put things in the vitam mix in order to start with Frozen things and make something close to the texture of ice cream I mean it is very creamy if you start with bananas but if you start with mangoes or peaches you're going to come up with something that is more of a sorbet it's an icier texture

performance about Vitamix blender owns and uses it daily Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites ease of cleaning, heat control, speed and efficiency, power and output

I enjoy putting vegetables in the blender and leaving the blender on high for a whole minute until it warms up close to body temperature at which point I can have a warm soup and enjoy that very much
although it's incredibly efficient at blending the Vitamix blender definitely pulls air into your food and and it aerates it which means that some of the oxygen sensitive nutrients are affected now if you eat the food right away we're really not talking about any issue at all because even chewing has that same effect…
for almost everything 801010 all you really ever need is just water now if water doesn't clean the Vitamix really well what I'll do is I'll fill the Vitamix half full with water and then put the top on put it on the base and turn it on with just water and mixing that water at high speed it just it just cleans it like…
if you put water in a Vitamix blender turn it on to high speed and walk away in a few minutes that water will be boiling hot and so you can actually boil clean the inside of your Vitamix
it just cleans it like crazy now you know if you put water in a blender or certainly in a Vitamix blender if you put water in a Vitamix blender turn it on to high speed and walk away in a few minutes that water will be boiling hot and so you can actually boil clean the inside of your Vitamix
it just cleans it like crazy now you know if you put water in a blender or certainly in a Vitamix blender if you put water in a Vitamix blender turn it on to high speed and walk away in a few minutes that water will be boiling hot and so you can actually boil clean the inside of your Vitamix
4:07 supports Prudent Reviews Cookware Reviewer earns commission on this
The fact is, both All-Clad D3 and D5 are excellent options but choosing the right collection for you comes down to performance, design, and price.

recommendation about All-Clad stainless pan tested it All-Clad D3 vs. D5: Six Key Differences and How to Choose

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so if you click and buy I'll earn a commission but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites appearance, heat control

If you're a multitasker in the kitchen and prefer more forgiving cookware, you might want to consider D5.
If you love the brushed, matte look, D5 is the only option.
1:06 supports Prudent Reviews Cookware Reviewer
First, the thin steel core diffuses heat transfer which makes it heat slower but more evenly.

performance about All-Clad stainless pan tested it All-Clad D3 vs. D5: Six Key Differences and How to Choose

Cites even heating, heat control

Second, D5 is more forgiving. If you turn the heat up too high, it takes a little longer to react. The same goes for when you turn the heat down. This may sound like a negative but it gives you some leeway while you're cooking.
This helps you avoid burning food but doesn't give you the control that you might need for certain dishes.
1:30 supports Prudent Reviews Cookware Reviewer
However, because carbon steel pans are typically made thinner than cast iron, they heat up much faster and respond to temperature changes more quickly.

performance about Carbon Steel Pans Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites heat control, heating speed, non-stick surface

The answer is responsiveness. When you turn the heat up or down, the temperature of the pan changes quickly. This gives you more control.
But in general, carbon steel is more responsive than cast iron, and in some cases, it's more responsive than stainless steel.
Certain meats might stick slightly, but if you leave them for a minute and allow a crust to form, they will naturally release from the pan.
A well-seasoned carbon steel pan releases food similar to a non-stick pan.
3:30 supports Dan Souza Professional Kitchens
You also get these different heat zones. So, on the bottom you get really good searing where it has contact with a burner, and as you get higher up, you get less cooking and some steaming going on. So, you can really control how you cook.

performance about Woks 5 Kitchen Tools Every Home Cook Should Own | Think Like a Chef

Cites speed and efficiency, heat control

What's interesting is you actually need to use less oil with this than you would say a dutch oven because of its shape. So, you need less oil to fill it.
3:07 supports Daniel
Here's one cooked on the hexclad. And here is one cooked on cast iron. At first glance, both look pretty good. Nice crust. Both cooked to medium rare.

performance about HexClad Hybrid tested it HexClad Pan Reviews After 1 Year – Is a $150 Hybrid Pan Worth It?

Cites heat control, searing and crust

Hexplat handled the steak, too. However, it's a slightly different story. The moment the meat hit, the temperature dipped, then bounced back quickly when I turned up the burner. So, heat response is good.
1:30 supports Prudent Reviews Cookware Reviewer
The test results were very clear: speed is not a strength of Fissler. The Original-Profi collection heated the slowest, followed by Demeyere, Fissler M5, and then the All-Clad collections.

performance about Fissler M5-Pro Ply tested it Best High-End Cookware? Fissler vs. All-Clad vs. Demeyere

Cites even heating, heat control, heating speed

Most have around a 50° gap. Fissler M5 came in second at 29°, and the difference in temperature between the center and edge of All-Clad and Demeyere pans ranged from 45° to 82°.
Then there's Fissler M5-Pro Ply and All-Clad, which are thinner pans that heat faster and respond quickly to temperature changes.
5:31 supports Joshua Weissman
it's nice to have Precision Tools like this to grab Small Things think about all the times you get like pinch something out of something like an eggshell or you need to put herbs on something it's not quite Landing where you want it to land or you want to flip something that you don't really want to touch it you don't…

use-case fit about Tongs and Tweezers Every Cooking Gadget You'll Ever Need

Cites heat control

Who cites heat control as a reason against?

Heat Control given as a reason not to buy. Where both lists are long, heat control is a trade-off rather than a feature.

7:03 objects Prudent Reviews Cookware Reviewer
They're not optimized for heat retention like thicker carbon steel or cast iron pans, but within this group, Strata held its temperature the best by about 10°.

performance about Misen tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All

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

Misen stuck badly. A thin layer of pancake stayed glued to the surface, and I couldn't flip it without tearing it.
They're not as slick as a brand-new Teflon pan, but if you don't overheat them and you use a little oil or butter, food won't stick.
The only times I've had issues were when I overheated them.
0:30 objects Papa Mau Cooking YouTube
The main complaint about lodge cast iron pans is always the same.

performance about Lodge cast iron skillet relaying someone else The Uncomfortable Truth Behind Lodge Cast Iron Pans

Cites surface finish (against), heat control (against), non-stick surface (against)

So rough that some people say it makes them impossible to cook on.
Out of the box is so rough that I can literally grate cheese on it.
I cooked two eggs and the pan was clearly too hot.
I had to abort the mission and start again.
6:32 objects Prudent Reviews Cookware Reviewer
Anolon was by far the fastest to heat, but that means it's also very easy to overheat. A few times during testing, I had to stop, open a window, and start over because the pan started smoking before I could even add food.

performance about Anolon EverLast N2 tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All

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

They're not optimized for heat retention like thicker carbon steel or cast iron pans, but within this group, Strata held its temperature the best by about 10°.
The only issue was with Anolon on my first try. Because it heats so quickly, the pan got way too hot and the egg stuck.
Finally, I cooked pancakes with no fat at all. Anolon had just a little sticking, but I was able to flip the pancake without breaking it.
They're not as slick as a brand-new Teflon pan, but if you don't overheat them and you use a little oil or butter, food won't stick.
The only times I've had issues were when I overheated them.
5:31 mixed Lisa Cookware Reviewer
Cast iron, that is a very heat-retaining material. Once we preheated the pan, we dropped that burger, it stayed pretty steady and it got quite hot. We got a deep brown crust almost to the verge of being almost burned, which is, I kinda like it that way, but not everybody does. By the time we were really ready to take…

performance about Cast Iron Skillets tested it Are Carbon Steel Pans Really The Best? | Gear Heads

Cites flavour impact, heat control (against), heat retention, non-stick surface (against)

The stainless steel pan, as is their want, left some fond. It stuck a little bit. There was a brown spot where the burger had cooked, and that's great if you're gonna make a pan sauce or whatever. It's not a non-stick pan. It has none of the traits of non-stick the way cast iron or very well-seasoned carbon steel have.
4:02 objects earns commission on this
The Hestan NanoBond pan got a little too hot and browned the egg more than I wanted, but the non-stick performance was still good and it flipped easily without breaking the yolk or ripping the egg.

performance about Hestan NanoBond tested it Is Titanium Cookware a Scam? I Tested 5 Pans to Find Out

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

The egg stuck badly to the Hestan, Heritage Steel, and Taima pans.
The pancakes stuck a little bit to the Hestan pan, but not much.
Hestan had a very tiny spot that stuck, but it was barely noticeable.
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The heat retention of the Demeyere industry pan wasn't as impressive but still above average.

performance about Demeyere Industry tested it Demeyere Atlantis vs. Industry Cookware (Key Differences & How to Choose)

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Cites heat control (against), heat retention (against)

Since industry pans are thinner, they heat faster but the temperature fluctuates quicker when you turn the knob or add ingredients. So you have to monitor your cooking more closely to make sure you don't overcook or burn something.
10:05 objects Cook Culture Cookware Reviewer
generally these cheap plates that was like I think this one was like 85 or 100 bucks they're pretty crappy they don't work all that well they don't have all that even heat they kind of either on or off and just kind of how they are

performance about Induction Hobs owns one DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans

Cites even heating (against), heat control (against), price

the induction one is is a little bit hard to get exactly right where the gas you can just regulate it just perfectly
I had it at 250 Fahrenheit previously and it was smoking too hot I went down to 195 and it went too cool
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On a similar note, Demeyere cookware is not as responsive as other brands. In other words, it won’t heat up or cool down quickly when you adjust temperatures.

performance about Demeyere tested it The Truth About Demeyere Cookware: My Brutally Honest Review

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Cites heat control (against)

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It’s not the best cookware for flipping eggs or shaking ingredients loose.

use-case fit about Demeyere tested it The Truth About Demeyere Cookware: My Brutally Honest Review

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Cites heat control (against), weight (against)

It may not be the best cookware for certain sauces and meals that require precise temperature control.
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At first, the egg didn’t stick to either pan, but after flipping the egg in the HexClad pan, it began to stick and I accidentally broke the yolk when I nudged it with a spatula.

performance about HexClad tested it HexClad vs. All-Clad: I Tested Them Head-to-Head to See Which Cooks Better

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Cites heat control (against), heat resistance (against), non-stick surface (against)

HexClad cookware is oven-safe up to 500°F but it’s not safe to use under the broiler.
I’ve tried cooking eggs in an ungreased HexClad pan at a lower temperature in the past and the results were even worse.
But again, after preheating for the same amount of time at the same temperature, HexClad’s thinner walls made the cooking surface hotter and the eggs overcooked slightly.
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And this is where things got a little bit tricky for us. Our pan was too hot. So, when we mixed everything together with a bit of pasta water, it dried out fast. not our best pasta carbonara.

performance about Heritage Steel tested it Heritage Steel Cookware Review: Eater vs Titanium

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Cites ease of cleaning (against), heat control (against), learning curve (against)

But it does take an extra 2 minutes for your stainless steel pan to drop in temperature compared to nonstick. So if you're not patient enough with letting the pan cool, you're going to easily burn your food or dry out your sauce, kind of like how we did with the carbonara.
they do stick out slightly from the cooking surface. This creates tiny crevices where food can get stuck.
8:32 objects Jed works for this brand
if i'm using a lower quality piece of cookware and i'm using a piece of atlantis things may take a little bit more time things don't react so incredibly quickly in a piece of atlantis so i need to be more patient but the balance to that is that things turn out so incredibly well all the time

performance about Demeyere Atlantis owns one Why I believe that Demeyere makes the best cookware in the world

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Cites heat control (against)

1:07 objects David Cookware Reviewer
and they're going to behave a lot slower because it's a thicker material it's going to take it longer to preheat

performance about Demeyere owns one Stainless Steel Skillets: HESTAN vs DEMEYERE | What are the KEY DIFFERENCES? | Acme Kitchen

Cites heat control (against), heating speed (against), shape and form (against)

it's going to take it longer to change temperatures
one other thing that you'll notice that is potentially a bit more of a negative is you do have a higher pan on the Dem the lips is going to be a little larger and so you are going to get a little bit more of a steaming effect than this
1:06 objects Prudent Reviews Cookware Reviewer
First, the thin steel core diffuses heat transfer which makes it heat slower but more evenly.

performance about All-Clad stainless pan tested it All-Clad D3 vs. D5: Six Key Differences and How to Choose

Cites heat control (against), heating speed (against)

There are also some downsides to D5's construction. As I mentioned, it heats up slightly slower than D3.
To illustrate the difference, I poured four cups of water into both pans and turned the heat to high. The water in the D5 pan took 4 minutes and 35 seconds to reach a boil.
Another downside is that D5 is less responsive. It won't react as quickly to changes in temperature.
This helps you avoid burning food but doesn't give you the control that you might need for certain dishes.
1:30 objects Prudent Reviews Cookware Reviewer
One thing that carbon steel and cast iron have in common is that the material itself doesn’t conduct heat well.

performance about Cast Iron Skillets Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites heat conduction (against), heat control (against), non-stick surface (against)

One thing that carbon steel and cast iron have in common is that the material itself doesn’t conduct heat well.
When you turn the heat down on a cast iron pan, it takes a while for it to cool down. The downside of this is that you need to pay close attention when cooking. If you don’t, the pan can quickly overheat and burn your food.
Certain meats might stick slightly, but if you leave them for a minute and allow a crust to form, they will naturally release from the pan.
However, you still need oil or butter and if the seasoning is worn down in some spots, delicate foods like omelets and scrambled eggs can still stick.
The downside to stainless steel and enameled cast iron is that delicate foods like eggs and fish are more prone to sticking.
The downside to stainless steel and enameled cast iron is that delicate foods like eggs and fish are more prone to sticking.