Maintenance

but this coating does come with some other benefits too for one it's even less reactive than stainless steel which makes it a bit less sticky

and after I saw just how downright slippery it was with chicken thighs I tried out a few things I wouldn't usually turn to stainless steel for I had no problem frying or scrambling eggs or make tartatan in these bad boys

all that is to say there's no such thing as perfect cookware but I'll sell for excellent materials get to 10.

Honestly though we've mostly hand washed them because they just don't take much effort

but as always they don't hurt literally anything and they come off easily with Bar Keepers friends

Stainless is that version without all the [ __ ] Hopefully, I have you convinced.

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…

they're sort of hybrid skillets they kind of take all the best properties from a cast iron skillet and a stainless steel skillet and combine it into this perfect skillet

biggest cons of carbon steel there really isn't any that's the beauty of carbon steel

honestly for me carbon steel skillets are my favorite skillets to use so i don't see very many cons to be honest

if i want to be practical if it was the end of the world and i can only have one skillet and it had to be something i can just set it and forget it yeah it would be a stainless steel skillet because it doesn't rust it does everything all the other skillets can do

um but it's not the end of the world so if i can only have one skill it would be a carbon steel skillet

but it's still actually fairly easy to sharpen, even for like a very hard stainless steel blade.

It is incredibly sharp. It does not need to be sharpened super super often.

lastly number four they're oven proof you want to be able to sear something and then finish the cook in the oven

it is low fuss low maintenance I can use whatever utensils I want in this pan one of the things that makes this different from say a cast iron pan you wash it you don't have to worry about soap and I don't have to worry about seasoning it

the even heat distribution just allows you to get a sear from edge to edge as long as all of the bottom of the pan is touching the element I've never ever had problems with it really really great heat conductor

I can still cook things in it almost as if it was a non-stick pan

the more you cook in it, the more coating you're [music] building up, so we don't really worry about it.

All those things are no problem because if you ever do take some of the seasoning off, a little wipe of oil and a little heat brings it right back.

They're just amazingly durable. And rather than like non-stick pans that get less and less nonstick, these get more and more non-stick over time.

that's the regimen you follow that regimen your walk's not going to rust and you're going to build a beautiful patina over time that you'll going to be proud of and get nonstick uh surface nonstick cooking

of course you didn't a few scratches not going to ruin anything

and I know people think that that hey I ruined the seasoning and and there's rust in there and I'd have to start from square one that's actually a fallacy you don't really have to do that

Potato peels, salt, and oil. An old, frugal, nearforgotten trick. And it's the finest way there is to start a carbon steel pan.

And if you've never owned one, go find a plain, cheap one and season it right.

oil and heat, and it lasts forever. My diner cooks wouldn't have touched a coated pan.

Scrub it down to bare metal with a good scour and season it fresh. It's near indestructible.

Skip the oil and it rusts. Do it and it lasts forever.

A carbon steel pan kept right doesn't wear out. It improves year after year, decade after decade, blacker and slicker all the while.

My diner cooked on the same pans for as long as I worked there and longer.

They truly do not wear out.

gimmick, no shine, just plain metal that gets better the harder you use it and the longer you keep it.

And the best thing is it distributes heat quickly, efficiently, and evenly over the pan.

But often times they heat really inevenly, and they take a long time to preheat. This to me is perfectly balanced in that way.

Another reason, it creates flavor like fawns. It gets great sears on any piece of meat.

But guess what? Most of it won't end up on the food. You drain it on a paper towel. Really, it's not too much more.

Once it has seared properly enough, it will naturally release from the pan. You can already see the edge of this egg already lifting up off the pan.

just to prove the egg came off clean. Look at the underside of the egg. See that? No sticking, no ripping.

Cleaning this isn't going to be that hard. You take an abrasive pad to get this part off first. Clean it immediately. You're ready to go again.

And the beauty of this is if your pan is hot enough, really, your fish should move around the pan. You won't even really need to scrape it off.

You can see the skin is nice and crisp and dried out. You got a little bit of mayard on the flesh. It's not even sticking to it, even flesh side down, but I can feel the fish.

I've been sitting around medium, slightly above medium for this whole temperature. Right. If the pan looks like it's starting to get too hot, just drop the temperature a little bit. You can fluctuate it however you need. That is the key to using stainless.

And what will be left behind is little brown bits from the flour, stuck bits from the meat that are on the pan. That is your fond. There's tons of flavor in that. You don't want to throw it away.

You can scrape on the bottom to release any stuck bits. Scrape on the sides. Scrape that into there. Now, you can see all the stuck bits. That's all that like reduced intense chickeny flavor now giving flavor to this sauce.

So, my pan's not like ripping hot. It's warm, so it'll release a little easier, right? We're almost preparing this to delaze it, right? You're basically delazing in here.

And you'll notice that even just by doing that, if I rinse this bad boy out, I haven't even used soap yet. This is 90% of the way clean.

We have a pan that basically looks almost brand new. It's literally that simple. This applies to pretty much every single scenario I could possibly think of. The key is soap and water or proper stainless steel cleaner. That is it.

Leave it in there. Don't scrape it off because it's going to stick anyway, right? Just let it cool down naturally, and you could easily bring it back on once it stops smoking and turn it to medium heat. Eventually, it'll release.

So, you're going to fill this up with water about halfway up. Set it on your stove. Add one drop of dish soap. That was more than a drop. Set over medium high heat and bring it to a boil. Once it's boiling, let it boil for about 1, two, maybe 3 minutes until the residue comes off easily.

i'm here to tell you that a cast iron skillet is going to be a really good skillet regardless of the surface finish

however i do agree that a smoother does mean a better cast iron skillet

now later on we're going to talk about carbon steel and carbon steel has a really smooth surface right out of the factory and it sears meat exceptionally well with an amazing non-stick coating

so let's talk about cast iron skillets that are made out of cast iron have some of the best properties and are famously known for getting a really good sear because cast iron is so densely packed it tends to retain heat really really well

cast iron doesn't necessarily get really piping hot for example stainless steel gets extremely hot and can shoot up to a really high temperature really fast

but where cast iron really shines is retaining that heat and once it gets up to that operating temperature that you're looking for it tends to retain an even temperature all around

but once you do figure it out once you get to know it a little bit better it's amazing you just have to kind of plan ahead

really once you do that you got a really good non-stick coating it's properly seasoned and you're really ready to go

now once you do develop a deep seasoning the risk of rust kind of diminishes over the years

but once a cast iron skillet is seasoned cleaning it is not the issue food just slides right off

it's a very small thing you have to do at the end of a cook that really goes a long way it's not an inconvenience at all

i feel like cast iron skillets don't tend to react as much as carbon steel skillets do

but once carbon steel and cast iron get their seasoning down i don't see them reacting anymore i've never had them react to where it completely stripped off the coating or anything like that

they're much lighter than a cast iron skillet but they're heavy and they develop an amazing nonstick coating

carbon steel skillets get hot really quickly they can really get up to high temperatures so that means they're going to sear food amazingly

they don't retain heat as well as cast iron skillets but that also means that they don't share any of those negatives

carbon steel skillets will react to temperature changes accordingly they will heat up and cool down much faster than cast iron skillets

food literally slides off of carbon steel skillets i've never had a mess with any of my carbon steel skillets when it comes time to clean them oftentimes i can just literally wipe the inside and i'm done

i usually put it back on the stove sanitize it put a drop of oil lubricate it store it away i never even have to use soap or water

eggs will literally slide right out of carbon steel skillet it's like foods ice skating on this thing

stainless steel skillets are the lightest out of the three skillets get really hot tremendously fast and they tend to cool down really quickly as well

biggest pro stainless steel skeleton is they do not rust so you don't have to worry about having to dry them or doing any special treatments after to completely dry them off and keep them from oxidating

now you'll see a lot of videos out there where people will tell you no they won't and that's true if you follow the fundamentals and you make sure that they heat up properly before throwing your food in there and you make sure you have enough fat cooking oil or grease or whatever it is that you're using yes food won't…

they're really light they heat up quickly they sear amazingly they're very easy to clean and they create fun for amazing sauces

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

These cast iron pans start out like traditional cast iron, but then they're coated in a glass like vitreous glaze that seals the pan from air and moisture that could cause rust

their enamel coating makes enamel cast iron pans virtually maintenance free. You never have to season them and you can soak, use soap and scrub as much as you'd like.

Okay, that is my buying guide for these wonderful lifetime pans.

Best of all, you can cook almost anything, even acidic foods that need to be simmered for a long time like a tomato sauce because the enamel seals the cast iron making the pan rust proof and non-reactive.

While both regular and enameled cast iron pans are induction compatible, the smoother enameled bottoms can be a little gentler on glass cooktops

Enameled is for the person that never wants to think about seasoning their pan. Enamel doesn't need it.

Instead of exposed rims that can become sharp after washing in the dishwasher and lead to the bonded layers splitting, Hestan NanoBond and ProBond pans have sealed rims. So you can clean these pans in the dishwasher without any concerns.

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

So if you want the simplest, most low-maintenance option, I'd go with Misen.

This is truly a case where you cannot go wrong with all three pans.

When you do need to season it, all you have to do is clean it, dry it, rub it with a thin layer of oil, and bake it in the oven. Although the baking portion takes an hour or so, the actual work you need to do takes less than 5 minutes. It’s not a big deal and it’s not difficult

But the reality is that seasoning isn't just oil; it's polymerized oil that's been bonded to the cast iron. It's hard and tough and as long as the dish soap doesn't contain lye or sodium hydroxide, a few drops won't hurt

I always recommend using a chainmail to clean cast iron, but if you cooked an especially messy meal and chainmail is not doing the trick, mild dish soap is okay

As you can see, the soap didn’t impact the seasoning at all

Cast iron develops non-stick properties over time with proper seasoning, but it's not totally non-stick like a Teflon-coated pan

But flavoring food with a small amount of acidic ingredients, such as a splash of wine, vinegar, or lemon juice, won't cause any issues

If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine

To prove this point, I squeezed a whole lemon into this cast iron pan and let it simmer for about 4 minutes. After removing the lemon juice and wiping the skillet, you can see that the seasoning wasn't affected at all

One of the reasons I love cast iron is that it retains heat exceptionally well

Once it's fully preheated, it retains heat well, so your food will cook evenly

That may be true, but in my experience, this step is completely unnecessary. If the skillet is well-seasoned and you dry it thoroughly, it shouldn’t rust, and you don't need to oil it after each use

carbon steel pans are made thinner and significantly lighter than cast iron while still being incredibly durable.

For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.

But you don't need to do it often and after you do it once, you realize how easy it is.

In my experience, mild dish soap does no harm.

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.

And there's no coating or enamel that can wear down or chip.

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.

It’s one of the rare products that gets better with age. The more you use it, the better the seasoning develops.

This guy is conducting more heat. More heat's being pulled into it. So, it is a little bit of a hotter pan.

I had brought this down just cooking this on a one out of 10. So really, really gentle heat just to get a nice even fry.

Uh, but you know what it's done in such a short time I think is completely adequate.

Uh, but you know what it's done in such a short time I think is completely adequate.

So, I think it look great. Made in pan here. Little bit residue. Really nothing much. And residue, nothing on there.

It's got that that micro texture on it, which is a a purpose thing done by Maiden. They do several different finishings to the pan to give it a texture and then they season that to grab hold of that texture to make sure that it works incredibly well and that it stands up really well.

So, the seasoning that I've done from cooking has worked out great with a simple egg test.

But the heat is down on the maiden pan. But I would say that that pan is cooking a nice delicate crepe beautifully.

I am finding that using this seasoning that they've done and the the finish has worked out really really nicely. It's really even and it works beautifully. So I have no problem with how that pan has finished up. Like it's it's seasoning beautifully.

So, you know, the ease of maintenance to what they've done makes it great.

the brush steel finish is easy to maintain it looks Simple and Clean and the made in logos are tucked away so when you're cooking you actually never really see them and to me the Simplicity of this design is special it does everything it's supposed to do it does it really well but it doesn't steal all the attention

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

cleaning the lros with this one this one can handle a lot more like I said it's more like bulletproof so if you're one person that you don't know how to handle cast iron this is what I would recommend you go for dark interial not cream

There's a treatment on this called super nitride. So there is regular nitriding treatment. This super nitride treatment creates a nitride layer that's thicker about twice as thick as a normal nitride treatment layer.

And well, yeah, the nitride treatment on this is what prevents you from having to worry about all that.

So since then, I've been using well, a variety of different walks because really my goal was to work on my own. But I've been using a variety of different walks and I'm glad that I finally have a new walk that I can keep for the next 20 years, maybe give to my kids.

With the super nitride coating, you don't need to be as careful about drying it out as with cast iron, but it still helps with maintain the seasoning that way.

But, um if you want something that is going to be a little bit easier to maintain, a little more nonstick, uh and a little easier to work with, um and you have the budget for it, um then the wok that I designed with Our Place, I think, would be the wok for you.

so basically a wok as long as it's properly preheated seasoning is a snap

pans all at the same time. So that's a [clears throat] convenient uh convenient aspect of the Mineral B pro.

But it was absolutely no problem. I just took a little bit of oil on a on a rag, wiped it into the pan, heated the pan up on the stove again, got it smoking, and it came right back to a nice brown seasoned coat.

And that allows you to put these pans in the oven or under the broiler. If you want to finish, say you're cooking a filt of fish and you want to finish it under a broiler, you can stick these under there. No problem.

I like the versatility of being able to start thing on a something on a stove top and finish it in the oven without having to worry about the temperature or the time.

Scrub it down to bare metal, season it fresh, and it's good as the day it was made. Better even. My best pans came up secondhand.

I let the eggs cook for about a minute before touching them, and when I finally nudged them with a spatula, they moved freely with zero sticking. I also flipped the eggs with no issues.

I tested it again by making an omelet, and again, the egg cooked perfectly and didn't stick at all.

And even though some of the eggs stuck, cleaning the pan was easy - the stuck-on bits came right off with a quick rinse.

This pan is not only good with eggs, but it does a good job searing, too. I cooked burgers, steak, salmon, and chicken in this pan, and it browns well and cooks evenly.

A bonus of the textured surface is that it keeps oil in the center of the pan. You can still coat the entire surface by tilting the pan, but the oil doesn't immediately run to the edges and leave the center dry like it does with some non-stick pans.

Based on these tests, this pan has average heat conduction but above-average heat retention.

Performance-wise, I’m impressed.

But it's way less fussy than stainless steel, and, at least in my experience, it releases food better than a well-seasoned cast iron or carbon steel pan.

Plus, it's lighter than cast iron, and you don't need to season it.

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

And they cooked really remarkably evenly.

Now because aluminum also transfers heat pretty rapidly, putting it right next to that copper gives that pan a turbocharge in responsiveness.

If they put magnetic steel on the bottom layer, presto, it's now induction compatible.

Because of that, it heats slower but retains heat much better.

It cooks like cast iron but since it’s stainless steel, it doesn’t require the seasoning or maintenance.

the field turned out some nice cornbread, no sticking and a nice crust.

this field cranked out an absolutely delicious [music] grten with no sticking on the potatoes.

Butter potatoes. Those brown up pretty nicely and they did not stick. That's a good thing.

But the field did okay here and I think it helped with the browning that both the potatoes and the okra, they get moved around a little bit.

I think you did an okay job with bacon. Just a little bit of pulling on there, but the um the card says uh bacon can actually stick a little bit early on. So, with that in mind, I think it did uh just fine. I started it out in a room temperature pan, brought it up to heat, some early [music] flips, and mostly…

Um I mentioned that the pan doesn't have as much thermal mass as maybe some other cast irons or carbon steels for that matter, but I am still getting a good sear and browning here.

And here, summoning every bit of egg sliding mojo that I could muster, [music] I got a moderately decent sliding egg. It released even did okay on the flip. You know, cast iron skillets are not really known for flipping eggs, so the side walls are too tall, etc., etc., but it's still released on that second side, and…

It's uh nice and well-formed all the way around. And if you look at the bottom of the pan, it's the same deal. In fact, I'm going to try to get this so you don't get your eyeballs glared out right here. But, the surface of this is perfect. There's no discoloration anywhere. It looks pretty much like a brand new pan.

Hex patterns on the side. No problem there. No discoloration. No busted hexagons or anything. And then down on the surface here, you can see how even that looks. There's not any problems with this.

So again, you wouldn't think that this had anywhere near this kind of usage on it. It's still in perfect shape as far as I'm concerned.

Yes, this is ceramic, but I haven't seen enough data saying that it's not going to be bad for a ceramic coating, too. And even if there was data that said that, I still wouldn't put them in the dishwasher. I just hand wash them, hand dry them, and then they just stay perfect. It's not that difficult to do.

This one uh has a few scratches on here. It's not so bad. But again, this would still pass as a new pan, too.

we don't really have any imperfections, we don't have any scratches anywhere, there's no areas where that nonstick coating has come off. So, from a physical appearance standpoint, all of these pans look cosmetically perfect.

You can see that my rim is still nice and shiny.

I use them on my pans and I haven't seen any problems with it, but it is a lot more abrasive.

After 2 years of use, my Hexclad pans have held up really well.

And also when I clean them, I make sure I don't use anything overly abrasive.

To test it, I measured how flat each pan was, then heated them to 425°F on induction for 2 minutes. All three started out slightly concave, which is common because manufacturers build in a little curve to allow for expansion. After heating, none of them showed any visible change.

To see if Misen and Anolon's claims are true, I got all three pans wet and left them overnight. The next morning, none of them had any rust.

Next, I simmered crushed tomatoes in each pan for 15 minutes. Acidic foods usually break down seasoning, and that's exactly what happened with Strata. Its surface went from dark and seasoned to light and patchy. Misen and Anolon were unchanged.

I haven't noticed any decline or change in their performance.

But because it needs seasoning and that seasoning can break down with acidic foods, it requires more maintenance than Misen and Anolon.

Misen and Strata both have aluminum cores, which in theory help spread heat more evenly and reduce that stress.

After that, I repeated the overnight water test. Again, Misen showed no rust, but since the tomato sauce had stripped away Strata's seasoning layer, it came back rusty.

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.

That's why we designed this one flat bottom.

And this is where the temper that comes with the Vitamix comes in handy here as it helps you to push your ingredients down into that vortex of blending and destruction.

The controls, being the two switches and the dial, are incredibly simple to use, but they do require a little bit of technique to use to the best of their abilities.

The blade is inside of the blender top. It just pops on really super easily.

It is big and powerful, but it is not too big and too heavy and too clunky that it prevents me from using it.

they're actually really famous in france and europe they're also really popular in american restaurants eight times out of ten you're probably going to see carbon steel skillets at your favorite restaurant

i can tell you that that's definitely changed in recent years a lot of people have been gravitating towards carbon steel skillets especially after they were initially exposed to cast iron

where antique cast iron skillets are sought after anti-carbon steel skillets are sought after in europe

anytime we went to a restaurant we saw stainless steel skillet they usually look like this

for example my wife she loves the stainless steel skillet at the end of her cook no matter how sticky her stainless steel skillet is she can just toss it in the sink and i'll eventually get to it so so the stainless steel skillet for her it's probably one of her favorite skillets

and she definitely loves the carbon steel skillets but i don't think she likes to do that extra step at the end you know completely drying them off and cleaning them

and you'll find a lot of restaurants using them where if you see an amazing sauce on the menu they probably made it on a stainless steel skillet

trust me i was a huge cast iron fan i know there's like a very devoted following

It's certainly easier to maintain. You don't have to polish copper

for care the titanium series gets an eight and eer gets a six

for materials titanium gets an eight and ear gets a five

the the buyer was a lot easier to season for some reason in my opinion

that's where I personally stand that the buyer is heavier and it has some of that weight and density to it even now compared to the larger mat for 12 inch plus Pan

the buyers still really Hefty but it's still lighter than an equivalent cast iron pan with the same size

to be honest it holds up really well um it's not difficult to maintain it's not difficult to keep seasoned and and honestly the more you use it the more you cook with it the better it does become and that's just something that I love about Finance they're not they're easy to maintain they're not hard and the seasoning…

I sharpen it I sharpen it every day and at that point it only takes two or three Strokes either with a sharpening tool such as you're looking at here or with a sharpening tool that does both edges at the same time and two or three Strokes it's sharp and noticeably different than if I don't take those two or three…

But a towel is [music] super easy and all you need to do is just wrap it around your hand. You go to pick something up and your hand's protected.

Not to mention that these are far cheaper and far easier to wash than an oven [music] mitt.

It also has a filtration kit in it, which means you can, as it drains, it filters the oil and pumps it back into the basket, meaning your oil life will last longer.

and the carway is a good option for when hey things are really busy I don't want to have to deal with a lot of mess or cleanup I just want it in out of the kitchen be as efficient as possible

for each of the pans I showed in this video um I started out with a rusty pan I removed the rust washed the pan dried it reasoned it and had the pan back up in cooking in 15 minutes or less for each of them not too bad

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.

So, if your wok has little spots of rust on it, it's no problem. You can just wash them out. I mean, honestly, the best way to maintain a wok is to just cook in it regularly. You know, the cooking is going to naturally coat it with oil. It's going to make sure that it maintains any seasoning you put on there. If it…

no you do not it's enameled cast iron so it doesn't need season

there was a whisk that I used to use back one of the restaurants that was 25 years old

The brushed finish does a better job hiding fingerprints and smudges but otherwise it doesn't have any impact on cooking performance.

The lid handles are also different. Both are stainless steel and secured with two rivets; however, the lid handles on D5 are significantly larger and feature an engraved All-Clad logo while the D3 handles are thinner and smooth with no logo.

This is probably the biggest thing that irks me about my Hexcloud purchase is that at the time they were labeled or sold or marketed as non-toxic. When I got home and I did a little bit more research, I came to find out that they actually do in fact contain PTFE.

And like I said, you got to season this. If it gets rusty, you got to season it again, right? Unless you use a cast iron pan every single day and maintain it regularly and always have fat and oil in it. Guess what? You're going to have to constantly season it.

you have to dry your stainless steel. Never, ever, ever just let it sit with water. You're going to get water stains, and guess what? You're going to have to clean it all over again.

But this pan has a slight warp in it because we did that a lot. The warping has created a bowl in there. See that? It doesn't sit flat on this anymore.

it takes a while to get to operating temperature because it's so densely packed it takes a while to cool down

so that translates in if you need to adjust your temperature you better adjust it well in advance because you can easily burn your food if you realize that your temperature's set too high and you want to lower it the skillet's going to take a while to adjust

so dialing in your temperatures and adjusting during your cooks can get pretty tricky with cast iron there's a bit of a learning curve

and with cast iron and carbon steels you do have to be very careful with how you do clean them at the end of your cooks you need to wash them and then completely dry them on the stovetops and lubricate them before storing them every single time or you do run the risk of getting rust and you definitely don't want that

another big thing with cast iron skillets and carbon steel skillets as well is that they tend to react with acidic foods

but the biggest con of stainless steel skillets is yes they do stick

but it does stick you don't believe me try making scrambled eggs it can be done you have to put a lot of oil on there and it's a lot more work you have to be very mindful to temperatures

the biggest cons of stainless steels however are they stick they stick like crazy they're not as forgiving if you make mistakes

i mean they get hot really quickly they cool down really quickly but if you're not paying attention you can either put your food in when the skillet's not necessarily hot and boom now you've just created a really sticky mess or you'll get distracted and you've burnt your food really quickly

but other than that the two biggest cons are the price and they're not as nonstick as carbon steel and stainless steel

For home bakers, this engineered weak point turns a $400 mixer into a recurring project, not a set-it-and-forget-it tool.

The result is a cycle: bake, break, disassemble, repeat.

Symptoms show up as grinding noises, sluggish performance, or even visible oil leaking from the mixer seams.

The original grease is petroleum-based, chosen for its low cost and basic compatibility with metal and plastic parts. Over time, especially during repeated heavy mixing, this grease starts to break down.

Heat from the motor and friction inside the gear case causes the oil to separate and seep out, leaving behind a sticky residue and dry spots on critical gear teeth. Once the lubricant thins or migrates, metal parts lose their protective buffer.

Service records and technician interviews point to a pattern. Mixers that have their original grease replaced with a modern synthetic alternative run cooler, leak less, and show less internal wear after years of use. For owners willing to open the case and swap out the petroleum grease, the improvement is immediate.…

The so-called lifetime claim in practice often means the lifetime of the first round of heavy baking, not the decades-long service many expect.

One logbook shows a KitchenAid Artisan returned for its second worm gear replacement in under 5 years.

Modern mixers cycle through repairs, while their all-metal ancestors quietly outlast them.

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.

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.

here's some smashed Burgers see how unevenly they are Browning yes I tried to heat up the panel longer to get it to even out but even without the oil some parts of the pan got hot so quickly that they started to smoke this uneven Browning is easy to explain the pan is just too thin

but what I can't easily explain is how sticky the span is and how badly it holds seasoning

I don't know how to explain it but here is my guess after I wash the pan I dry it and set it over the burner to dry completely then I rub it with a tiny bit of oil and wait for it to harden over moderate heat for 10 to 15 minutes I have a feeling that some parts of the pan get overheated by the time all the oil pollen…

re-seasoning in the oven might solve this problem but I can't run the oven for an hour every time I use this Pan the slight re-seasoning on the stovetop is very typical although the pan did get a bit more nonstick with them the seasoning is still very finicky

Um the only downside of carbon steel that there ever has been is that it takes a bit of care. You know, you have to season it. You have to maintain that seasoning. Um if you accidentally leave it wet overnight, for example, it'll start to rust. And so those are issues that I've had with carbon steel.

I can feel the center is actually a little bit paler though. Um, again, that comes down to the evenness of the heating. So, the center of that cast iron pan because of the shape of the flame uh was actually cooler than the rest of the pan.

That said, you can do it without soap. Um, it takes a little bit more effort. You see your sponge gets really greasy.

Cast iron is the most difficult. Uh, requires the most work. It does require you also to make sure that you dry carefully and rub them with oil so they don't rust or pit.

Cast iron surprisingly seems to be actually fairing, I would say, the worst. If we let it go for the same amount of time at the same heat, a full 3 minutes, um, it gets a much darker sear. So, that can be advantageous if your goal is to get a really dark crust on something like a steak or a burger without, you know,…

So, I cooked the second piece of salmon, this time for 2 and 1/2 minutes. Um, this one also still came out a little bit darker and definitely much more uneven than the Teflon style pan. Again, that's because of the uneven heating of cast iron.

Tiny bit of sticking in the center there. Uh-oh, more sticking.

It also stuck quite a bit more to the cast iron than to the other pans.

And let's see, the texture also doesn't look quite as nice. Again, that's because, you know, cast iron retains a little bit too much heat for certain things. So, definitely for an omelette like this, you want to have sort of faster temperature control than you would get in cast iron.

Cast iron reacts with acidic foods like tomato sauce, citrus fruit, wine, and vinegar. It’s also prone to rusting if you don’t dry it thoroughly after cleaning. Because of that, you need to periodically season your cast iron pan.

You also never wanna leave these pans soaking in the sink, so if you're that type of cook, maybe cast iron isn't for you.

The main challenge with Strata is the seasoning. If you apply too much oil or don't spread it evenly before seasoning in the oven, the surface can turn tacky and cause sticking.

The one feature that annoys me about this Dutch oven is the metal accents on the handles - they look nice, but they're not completely flush with the cast iron part of the handle, so food can get trapped and be a pain to clean.

You can unscrew these metal pieces to clean them, but it's an extra unnecessary step.

are you willing to dedicate time to the craft of cooking?

It may not be for everyone

these ones n n don't use high heat just use normal medium heat okay not high heat because you will damage it

I've obviously cleaned it but we had to give this good scrubbing and all that to ensure we could Salvage it so um I've decided not to even let them touch it again because we've had this thing for so many years seven years and I'm thinking they're old enough to use it but obviously not

one of the first things that you have to do with especially the Cass IR is you're going to have to season it

the enamel cast iron pan had to be heated up in the oven before it also had an uneven sear

it was the second hardest to clean and in my opinion the worst tasting steak so I'm also going to put this one in the tide for last place

in terms of Versatility I'm going to put extrema in third place the 360 stainless Steel in second place the enameled cast iron in fourth place and the carway ceramic coated in first place

and then the next one is going to be the enamal cast iron because as I mentioned before the iron can leech into the food and for people who have issues with that that might be a problem

if you can take really really good care of this pan then there shouldn't be any issues however if you scratch the coating then it can leech silicone into your food

this is not the best option in terms of non-toxic completely safe however I believe it is a better option

so the Caraway ceramic coated is going to come in third for heat conduction

but because of the ceramic coating it's going to slow down the thermal efficiency

so in summary it has good conduction but slightly less from a performance perspective than the steel

and then the last one is going to be the carway which is you just really need to make sure you take care of this ceramic coating otherwise you know you might have some issues

After the pan cooled, I wiped away all the oil and heated the pan again for 2 minutes to dry any remaining moisture. Sure enough, after cooling, the pan was sticky and gummy.

the Mafia vote was definitely harder to give the initial cleaning to it had a lot of beeswax on it

you also need to be able to lift them like they are heavy

and then the heat transfer is something to consider so when you need to hold the handles you need to be aware that there could be hot and potential to burn

Cast iron, you know, if you really scrub at it, you will start to take off layers of the seasoning. It's not the end of the world. You can reseason the pan. Um, but you do have to be a little bit more gentle with cast iron and metal.

You just have to mind its quirks, keep it seasoned, keep it oily, and keep it hot. And for everything else, use your nonstick.

the other thing to note about the cast iron is that it does take special care so you need to clean it a certain way and you need to cook with it a certain way otherwise you're going to mess it up and it's going to be very very hard to clean

enameled cast iron has slightly lower conductivity than traditional cast iron because of the enamel coating

while pure stainless steel is not the best conductor of heat this Pan the 360 incorporates aluminum and copper which can speed up that heat distribution a lot faster

I have reseasoned this pan multiple multiple times. I have seasoned it with Crisco, with grape seed oil, with peanut oil. I have seasoned it in the oven. I have done carbon steel type seasonings on a stove top, getting the pan smoking there.

Just because HexClad says that this surface is really strong. In fact, on their website, they say that this is almost indestructible. There's going to be a repeating theme to this video, and that is just because HexClad claims certain things about these pans doesn't mean that you have to push the limits all the time,…

if you put your pans into the oven, these are only rated up to 400° F, but the pans can handle more than that. So, just remember that if you're cooking over 400°, that you can't [music] put these in the oven, otherwise you can shatter them.

I got a bit of a hard time with that. I mean, I don't want to say that Hexclad's lying about that or anything, but 900° is pretty hot. And the reasoning behind it, I'm not really sure if I buy it or not.

I do have a few little scratches in the handle, but it's no big deal. There's one right there. And in fact, that scratch, I believe was there right out of the factory.

I personally won't use metal utensils on any of my pans. I'm just not going to do it. I don't care if HexClad says that you can. I never have, and I never will. I'll use wooden utensils, or I'll use silicone utensils, but it's never going to be any kind of metal on this. It makes a lot of sense when you look at this,…

That's much different than the complaints you might have seen in other YouTube videos and from people complaining online elsewhere. Cuz I see people with all this stuff starting to chip off of here, the pans just not being nonstick at all, and everything's sticking to them, and all sorts of other complaints.

In fact, um HexClad does have a lifetime warranty on their pans, but uh usually a lifetime warranty is the lifetime of the pan. It's not your lifetime.

Now, this is made for stainless steel pans. And if you're going to use it on a HexClad pan, you got to be a little bit careful because you don't want to be using that on that nonstick surface. You can really wreck that, I think.

Remember, keeping them clean is a big deal because if you got stains on a pan and you repeatedly heat that pan up again with those stains on it, those will get harder and harder to remove.

Second, cast iron retains a significant amount of heat. That heat can radiate back onto the cooktop and cause the burner to shut down if the surface temperature becomes too high

But simply cooking bacon is not the best approach to build an initial layer of seasoning, and here’s why. First, most bacon contains sugar, and that sugar will caramelize and make the surface sticky

Secondly, bacon and other animal fats can become rancid if you cook with those fats and store your skillet without washing them off completely

And lastly, the purpose of seasoning cast iron is to prevent rust. When you cook bacon, the fat only covers the interior of the skillet, leaving the exterior and handle unseasoned and unprotected

with a wok the seasoning process is much more of a sort of per use basis