Non-Stick Surface

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

This example of rendering down 12 oz, right, 12 oz of cured salt pork is probably the best example I can show you and as you can see, there's no fond, there's no sticking, there's no anything.

So, performance, I give this a 10 out of 10. Nonstick, 10 out of 10. Frying capabilities, 10 out of 10.

In terms of like, you know, cooking anything else in here, fish, chicken, steak, vegetables, you name it. Fried eggs, I've done a ton of those in the other pans that I have, the 12-in and the 10-in, and and also the 8-in frying pan.

By By that little hole right there also helps to distribute the heat. You know, that's why that's there.

And hey, presto. That is a very loose egg on a stainless steel pan.

I'm getting a nice crispy edge all around that egg.

How's the underc carriage look? Yeah, it's actually very nice. Little bit of browning. You got a little bit of crisp. The crisp is really nice.

So, I didn't actually take the pan heat above medium at all. I was kind of like low to medium the whole way pretty much. So, this thing definitely retains heat very well indeed, I must say. Like, there's still tons of heat in this. And this has been off the heat for about almost 10 minutes. So that's really good.

Now, let's see how the pan handles the butter. You can see it's foaming. Perfect temperature.

But look at the quality of that boneette. That slightly nutty color and flavor. It's just basting and holding absolutely beautifully.

Yep, came off. No problem whatsoever.

Yep, that is forming nice and crispy.

Even layer as well. Quite uniform.

And your butter isn't burnt even on a low to medium heat, which is pretty impressive.

The biggest surprise was the Our Place pan. Even though I didn't add any oil or butter, the egg did not stick. I had to be careful with the spatula, but once I got under it, the egg lifted up cleanly. Up until now, the only pans that have done that in my testing are traditional non-stick pans, and they usually have to…

Viking, Our Place, and Taima all performed great.

Viking, Our Place, Heritage Steel, and Taima had no sticking at all.

but you can't deny the performance. The non-stick properties are impressive.

The Heritage Steel and stainless steel pans stuck the most. But the pancakes still came out fine.

Heritage Steel Titanium performed well, but it cooks more like a regular stainless steel pan, and that makes sense because the titanium is in the alloy, not on the surface.

Viking performed surprisingly well. There was a little sticking in a few areas, but I could still flip the egg without ripping it apart.

I've been cooking with it a lot outside of these tests, and it performs perfect every time with very little grease.

the L cruset Lodge and stove have a non-stick enamel finish over the interior and exterior of the pots Amazon does not have enamel but instead is pre-seasoned lay cruset and Lodge each scored Perfect 10 out of 10 however we did notice some veggies sticking to the bottom of both the stove and Amazon dutch ovens while…

while the lodge was a pretty quick cleanup there was some Browning we noticed from the oven that didn't come out when cleaning taking it down to a 7 out of 10

bad is in the pan. It's probably the cook is you.

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…

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.

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.

they're thick and heavy so that you can heat them up and they store a lot of energy so the great per se steering a steak or searing chicken breast

it's great though it's like virtually nonstick it's wonderful these are great pans

but once it's there it sits yeah beautifully because it behaves a lot more cast iron yeah what we were just talking about like in terms of like the weight it's it almost has like the same thermal conductivity like if you're doing a lot of heavy searing as a as a cast iron

and again you can see the most even cooking for sure is off this guy here just the way they're more evenly colored they've cooked down nicely

here's our demire Proline seven layer I would say it's a little bit easier to see here but those are probably the most evenly cooked they're translucent all the way through similar brownness across all surfaces versus just on edges

and then these two are actually pretty comparable I have to say even with a smaller pan these two actually look pretty similar all clad in the Heston with the demire kind of in the lead there

so first we'll go with our All-Clad D5 pretty nice again like we said little bits of brown bits here and there but pretty nicely cooked

you know it Compares very much to the industry from to Meyer yeah really give you the same results exactly

Mad fur would be heavier and the handle wouldn't stay nearly as cool but it would probably stick less brown more evenly and it's also cheaper

To test these claims, I preheated the Lodge skillet for a few minutes, greased the surface with oil and butter, and dropped in an egg. As you can see, it moves freely and does not stick to the surface. I've cooked dozens of eggs in this skillet, and have never had any issues with sticking.

I’ve used Lodge cast iron skillets for several years and they cook exactly how you expect cast iron to cook. They heat up slowly, but once preheated, they stay hot and maintain a consistent temperature.

Um the uh the center uh the center layer of the blade is uh shidu. Uh it's hardened to a Rockwell hardness of 60 to 61. a very hard knife that is going to get a very very sharp edge and maintain that edge.

You can see with Teflon just how non-reactive it is. Like that oil just kind of moves around like a melted T1000.

we can see with the Teflon style pan that there's actually pretty decent searing, relatively even all throughout.

So, this is the non-stick pan that I just seared a steak in. Clean up should be real, real easy. Just a little bit of soap and water. Not much effort at all. In fact, I can just use the uh the soft side of the sponge.

so when it comes to cleaning, nonstick is the easiest if you're going to do them by hand.

All right, so here we have them. This is our teflon pan. It seared really nicely actually. It took about 3 minutes to get this color on it. It's pretty crisp throughout. Slightly light over here, slightly darker over here, but that's a pretty good sear.

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

All right, I'm going to give this the old slide test here. So, without using a spatula or anything at all, I'm just going to shake the pan and see how that egg moves around. Immediate immediate release. Zero effort at all. Even just sort of the tiniest tilt sends it skittering across the surface. That is very, very…

And there we can see no sticking. Tiny bit of browning. Not the perfect omelette, but it came out of the pan really nicely, which is what we care about right now.

Um, and you can see that the edges are set, but the inside is still nice and custardy, the way an omelette should be.

I also like to use this for toasting sandwiches things like that

so as I would expect with a lodge Pan the non-stick ability right out of the gate is awesome

they're actually moisture than the Oxo one moist moisture moisture um yeah I prefer them over the office

like I said the lodge is cooked just fine of course it's adequately cooked it's not overcooked it's not burnt um wonderful texture they're well done it's really nicely cooked food

this is a bit soggy compared to link the lodge has the outside more uh crunchy this is interesting

this is cooking nice and evenly nice and brown

you know fairly good stick release with very little oil um for a you know non-fatty food so you know the launch is doing its job really really well

it's working totally fine you know right now it's working better than the uh the mapper for its release you know now now things are working just fine with the Snapper everything's come off properly fine um one more time that's really worked out quite well too

like I was saying a little bit less heat in the map for maybe but the large and the Oxo in this experiment are both doing very well so there's nice even consistency across the board here

so I really like this pen it's actually worked out really well

um the pre-seasoning from the factory Works actually I like this better on a carbon steel pan than I do on their cast iron pan I find that it's even maybe more textured or sorry like a more smooth like more micro textured um it worked really really well so I would give it high marks

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

had achieved some browning, we were able to just pick them up and flip them over. Nothing stuck to the pan whatsoever. So that was impressive. Even with just an initial seasoning, they released absolutely beautiful.

And we did grilled cheese and spelt like cheese into the pans and, you know, sort of cooked on um cheddar and griier cheese just popped right off the pan, no problem.

Um and because of its thinness, it heats up very very quickly.

on the the amount of heat, turn it down a little bit so it wouldn't end up singing the food, but within that it performed absolutely beautifully.

So that's our impression of the overall choice of lineups in the Duboet carbon steel pans. They all cook absolutely beautifully.

They release food once it's once you've got a sear on. It releases perfectly. and they are an absolute joy to cook with.

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.

Lighter than cast iron, heats up fast and answers the flame the second you turn it.

It heats up much faster than cast iron and cools faster, too. So, preheating is quick.

Carbon steel comes up to heat fast. That speed and that control are exactly why the working kitchens love it.

Carbon steel responds the instant you turn the burner up or down.

A well-kept carbon steel pan, properly heated with a little fat, will let a fried egg slide around loose as anything. No sticking, no tearing, slicker than a non-stick, and with none of the flaking.

what this illustrates is that the d3 has good heat conductivity that aluminum core spreads the heat really well here you can see that the okra is sizzling and frying edge to edge

the 12 inch model easily holds four boneless pork chops you could probably get a fifth in there if you wanted to and you see that the pan produces nice even browning

these stainless steel d3 actually produce nice non-stick bacon the way you get non-stick bacon in stainless steel is simply to start the bacon off in a cold pan give it an early flip and then cook it as normal and it's non-stick

i note that these two steaks are over a pound each and they fit in this 12 inch d3 nicely and the pan maintained a sear i give those a good two minutes or so on the first side look at that crust that's a very nice crust

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.

but what happens with stainless is that as they get better and better they start to behave a little bit more like cast iron they hold their heat incredibly well and they distribute their heat incredibly well

i can season of course in my cast iron pan where if i cook at the right temperature in my stainless steel and i use a lead enforced effect where i'm finding just the right sweet spot i can cook with a little bit of oil and things basically become nonstick

so using the cast iron pan being well seasoned it's more forgiving you can have it really well seasoned if it's a little cooler a little hotter a little variable in heat then it seems to allow you to have things that don't stick

the beauty with high-end stainless steel is the variability is wider so you have a bigger window of it being more of a perfect temperature within a high-end stainless steel aluminum core pan than you do in a cheat pan

it definitely can brown a little bit better over time things cook a little bit more thoroughly in cast iron somewhat when it comes to high-end cookware not not a massive difference

Because it’s so thick and heavy and holds heat well, it’s the better option for searing steaks, pork chops, chicken, and other meats.

It’s also better for cooking eggs, pancakes and other delicate ingredients. When cast iron is well seasoned it performs similarly to a non-stick pan.

Lastly, cast iron is ideal for roasting, baking, and frying because it heats up gradually and maintains a consistent temperature over long periods. Because it heats slowly, you’re less likely to burn food.

Stainless steel is more of a go-to everyday type of cookware. It heats fast and evenly and you can use it to cook any type of food, including tomato sauces, soup, and other acidic and liquid heavy meals.

But, since stainless steel pans are made with a highly conductive aluminum or copper core, they heat up fast and evenly.

The water in the stainless steel pan started boiling after 2 minutes and 55 seconds, and the water in the cast iron pan started boiling after 3 minutes and 34 seconds.

Cast iron may not heat up as fast or evenly as stainless steel, but due to its thick construction, it has far superior heat retention.

Don’t get me wrong, stainless steel pans, especially good quality fully clad pans, retain heat well, but not at the same level as cast iron.

After ten minutes, the water in the cast iron pan was 104 degrees Fahrenheit and the water in the stainless steel pans was only 96 degrees Fahrenheit.

Because it’s nonreactive and heats evenly, you can cook anything and perform any cooking technique.

Cast iron is also versatile - you can use it searing, roasting, sauteing, frying, baking, and cooking eggs.

But if you do it the right way, it also creates a slick surface that makes it easy to cook eggs and other delicate foods without sticking.

Because it responds to temperature changes quicker, you have more control over the results.

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

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

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

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

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

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

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

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

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

Because five ply has more cores than three ply, it spreads the heat evenly across the pan and retains it much better.

After another 30 seconds, I added some more water. And this time, it formed a ball that just kind of glided across the surface. That's when the pan becomes non-stick.

Then when you scrape underneath it, you're going to see that there's no sticking whatsoever. After flipping it, the underside had a beautiful golden crust and the top was perfectly cooked with a gooey center.

I used the same pan and I poured in the scrambled eggs. And again, zero stick. They came out fluffy and slightly undercooked, just the way that I like them.

One of the advantages of the thick aluminum core is that heat retention. When you add the room temperature steak to the pan, if it's a non-stick pan, the temperature is going to drop. But with this type of stainless steel pan, it doesn't dramatically drop.

Five ply construction means heat travels up the sides of the pan, too, so you get even browning all around, not just where it touches the bottom.

I didn't move it yet. What I wanted to do is just let that crust develop for about 30 seconds. Now, check this out. It released perfectly. Look at that color.

As far as the taste goes, this is one of the best tasting steaks I've had in a long time. The difference in flavor between a non-stick pan and this stainless steel pan is night and day for steak.

And I don't know how to fully describe this, but the food on the stainless steel pan just tastes cleaner. Like you don't get remnants of this stuff. It sounds a little bit silly, but there's a subtle difference. And you also get that browning and that gold crust with the food that makes it taste even better than if…

Plus, there's no PTFE. There's no PFOA, no ceramic coatings that can chip off into your food. Just stainless steel and aluminum. These are materials that have been used safely in kitchens for decades. If you've been concerned about the health effects of non-stick coatings, Heritage Steel eliminates those worries…

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 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

Most artisan makers will also take the time to hand polish their pan surface, which makes it naturally non-stick much faster than a mass produced pan.

As Hannah said, an important feature of cast iron skillets is its natural non-stick ability.

Repeated exposure to smoking hot oil continues to build on this coating, making it more slippery and durable. That's why even though most skillets these days come with a factory seasoning, the surface will become even more non-stick with repeated use.

Getting back to the non-stick surface, another added benefit is how easy they are to clean. I don't think anything can provide more proof about their ease of cleaning than their still like new appearance 18 months after their first use.

so I fried me some bacon in there without doing a thing to it I just washed it out good with hot water dried it put that bacon in there it wasn't no sticking it wasn't like heated meaning something other ovens where I had to get to a putty knife a chisel and a hammer to knock it off there no it was good

what I put in there a scrambled egg and folks I was amazed there was no sticking like them egg whites will do too to where you can't even get them out of there

I tested it against Lodge, Calphalon, and Stargazer, and it was the fastest to boil water on both induction and electric cooktops.

It has a smooth polished cooking surface that provides excellent non-stick performance, especially for eggs.

and they've machined the entire inside so the outside has the traditional texture in fact it's way smoother right out of the right out of the box than you would get on like say a lodge or some other mass produced Skillet

but what they've done is put this Pan on a lathe the entire pan and spun it uh to completely machine the inside so it's very smooth but it's not so smooth that that you would think that it's not going to hold seasoning

and as I'm heating it up to uh take care of that extra seasoning uh the pan doesn't Flex at all stays perfectly flat

oh yeah I can tell already you know you just can't get a fried egg to do this in a Teflon pan I mean look at that this look at that it's like almost almost non-stick I mean it's fantastic

how about sautéing spinach onions and mushrooms the onions and mushrooms Glide across the surface like a figure skater not awkwardly some would say dangerously like me on figure skates but a real figure skater

if you look at the bottom of the skillet the surface is completely flat there's no heat ring like some Skillets have it's just perfectly flat that means it gets truly even heat across the entire Pan

for surface finishing the products are shipped to Stargazer HQ in Allentown Pennsylvania where Craftsman use hand tools that's right they do it by hand to grind and smooth the surface the two-step surface finish makes for the incredibly smooth microtextured surface that Stargazer is famous for

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.

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.

First, I preheated each pan to 325°F, added exactly one teaspoon of oil and 5 g of butter, and cooked an egg. All three passed this test. The eggs slid around with no sticking.

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

most of the pans once we'd seasoned them were amazingly non-stick after one round of seasoning we saw fried eggs sliding around like a puck in air hockey

omelets rolling out in perfect golden Oblongs zero sticking

Tarts popped right out with very few exceptions looking glossy and intact

most of the time we weren't even tempted to scrub because nothing stuck we could practically just wipe them out with a paper towel after we were cooking

a smoking hot traditional Skillet does a perfectly acceptable job and a cast iron skillet is brilliant at Browning and Searing but we found the carbon steel pans trumped both of them

impressively deep even Browning in the best carbon steel pans easily on a par with cast iron

they're lighter and thinner so they heat up in almost half the time as cast iron

They also gradually get a slick surface patina that releases food easily.

In fact, a well seasoned cast iron skillet can rival and certainly outlast any non-stick pan.

Now, as for the enameled pans, we saw that in recipes that required plenty of fat, like steaks or fried chicken cutlets, enameled pans all released foods well and delivered good browning.

When we made cornbread and flipped over the pans, all the traditional skillets instantly turned out perfectly brown, crisprusted cornbread, but four of the six enamelled models stuck to the cornbread and tore out a chunk of the bottom crust.

Both are going to give you great heat retention and browning.

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 results were impressive. I made perfect dumplings

dumplings are perfect. No sticking at all.

frozen dumplings in this cheese grater, that means that everyone can.

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.

The smooth surface also performed perfect in the egg test. The egg released immediately and slid around the pan without sticking.

The smooth surface also performed extremely well in the egg test. The egg released immediately and slid around the pan with no sticking and the pour spouts didn't drip at all.

Made In has my favorite handle of the group, and it cooks extremely well once it's fully preheated.

The flared rim also poured cleanly.

It was one of the fastest skillets to heat, but there was a large difference between the center and the edge after 2 minutes, and heat retention was middle of the pack.

The difference is responsiveness. Carbon steel heats up fast and cools down fast, giving you precise temperature control.

At 2 minutes and 26 seconds, Caraway was one of the fastest pans to boil the water and there were no signs of hot or cold spots; the bubbles were completely even across the cooking surface.

Caraway performs well in real world tests. It cooks even and maintains its temperature when you put cold ingredients in the pan. And, in the beginning, food slides around and releases with ease, making cleanup simple and easy.

Caraway is oven-safe up to 550 degrees fahrenheit. You don't have to worry about the coating degrading or harmful fumes releasing if you accidentally overheat it.

stabs cocat excels with Superior heat retention ensuring even cooking and consistent temperatures this feature is perfect for stews and brazes

its matte enamel coating is resistant to chipping developing a natural non-stick patina over time

the tight fitting self-basting lid of the stab cocat is designed with interior spikes allowing moisture to rain continuously onto food enhancing flavors while keeping dishes juicy and tender all with in a stylish glossy exterior

they have the same sort of nonstick properties you know similar to cast-iron

but once they're preheated they cook they cook up swell

i typically only get into non-stick if i'm in like a super big hurry and i just want to heat something up quickly and not have to clean it or worry about it and you can kind of do this at this point with this cast iron it's seasoned well enough that it's completely non-stick and uh i can cook some eggs and leave the…

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

Um however, it has a really slick sort of non-stick surface that doesn't scratch out uh and is non-toxic.

So you can see how nice and non-stick that is. The eggs just really glide around there.

Uh, this walk you can get it, you know, you can get it to 900 degrees, 1,000°. Um, plenty of heat for searing and you're going to develop plenty of that walk.

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.

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.

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.

I tried another round of eggs in butter, and they were almost nonstick. For an extra challenge, I broke the yolks and moved them around the skillet. No problem.

My omelet is particularly difficult because it has a lot of milk. Let's see if we can start layering. Yes, I see some browning. So far, so good. Let's put it under the broiler to finish. And finally, the moment of truth. Can we slide it out of the skillet? Yes, we can. Just one tiny spot in the center stuck a little.…

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

maybe the Oxo is a little bit more cooked more more black and browned um there's not really one over the other uh something interesting

let's give those guys a try we're going to start from the Oxo no in case I expected you know the crunchy these are better when they're cooled than dried

the oil that I used and the previous cooking the best nonstick release that I had was with the oxtail

What it's basically doing is it's elevating the ease in which it is to use a stainless steel pan.

it's a surface that's four times harder than the stainless steel beneath it.

Over the 7 years plus of talking about Nano Bond, I have yet to have anybody have it so where they couldn't get it clean and remove

So, for all of these reasons, we have Nanobond. No chemicals. Toxin-free.

With our pan and NanoBond, you can go all the way up to 1,050° F.

Stainless steel, durable, versatile, and completely non-toxic. Ideal for sautéing, browning, and delazing. Just preheat it properly and use oil.

Um, but for just regular, you know, for what these are for, which is frying, they're absolutely excellent.

and wine reductions and all kinds of things in these pans and no problem whatsoever.

these are Supermarket GMO thunder thighs these things are mutant big almost scary but they fit in the 9q lake Crusade with no crowding at all

I can tell you one difference between these two products is how the meat sticks this one easily moves around even after I've dropped it right after I've dropped it no matter how long it's been sitting there that's not going to be the case with stainless steel

the concept that it sort of self-releases when it's ready to flip so when this one's ready to flip it will let you know you see it's not moving around in there yet but once it does then we'll flip

one thing I am noticing about the cast iron skillet just a little bit is the oil tends to pull more around the exterior of the pan whereas this stays really centered the oil stays really centered on the interior of the pan

probably is some difference in how they are holding the heat inside of the pan I do think that is occurring this is a thicker pan thicker Skillet here

getting a lot more smoke over here from the cast iron pan but it's not burning

I would say that based upon exterior alone it looks like the cat siren did get a much better crust to it it is uh a a slightly more uniform across the entire steak

start over here on the stainless steel side it's a good steak it really is

so one of the main differences I'm noticing right away because it has a better crust it has a little bit better chew to it something that I consider a little bit more traditional I like that little bite you get on a well crusted steak

On one hand, it does live up to its promises. Even the most delicate foods like eggs don't stick and since there's no ceramic or Teflon coating, there's no reason to believe the performance will change over time.

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.

Their bottoms stayed completely flat before and after heating, and neither pan made any buzzing or clicking sounds.

Smithey costs more but has a polished interior, which is great for eggs, larger pour spouts, and a slimmer, more comfortable handle.

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

One thing I noticed is that the knife was much quieter on the Hestan pan compared to the others. The surface is so smooth and hard that the knife almost glides across it.

Since the surface is incredibly hard and highly polished, it's slicker and more scratch resistant than standard stainless steel.

And both are broiler and oven-safe up to 800 degrees Fahrenheit.

Heritage Steel performs as you’d expect quality stainless steel cookware to perform. It heats up fast and evenly and maintains its heat when you add cold ingredients.

With these pans, you get the same reliable performance as you get with brands like All-Clad, and to prove it, I tested Heritage Steel and All-Clad’s D3 collection head to head.

Heritage Steel specializes in stainless steel cookware, and they do it well.

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…

I wanted to test if HexClad could pan sear, so we set the Breville to 325° and placed the HexClad 8-in pan. I put down some butter, a bit of neutral oil, salted the top of a bone-in chicken thigh and let it go for 7 minutes. Here's what our chicken looked like at the flip. Lovely golden brown, just the kind of sear I…

Luckily, since we've been using these pans at home for 18 months, I have a clip of the pan in the oven showing that they're oven safe and can go from range to oven without any trouble.

After the chicken pan sear test, it's a great time to test how easy these pans are to clean. I started by simply rinsing it under cold water and here's what didn't come off with just cold water. To finish things up, I grabbed my Grill Rescue Forever Sponge with a little bit of Dawn dish soap, scrubbed for 15 seconds…

To further torture test the HexClad pan for cleaning, I grabbed a piece of American cheese out of the fridge and let it go for 4 minutes at 350°. I turned the Breville off, grabbed the ThermoWorks turner, and the cheese came right off. I don't think it's something any of us do with frequency at home, but I thought it…

we don't need any oil or butter down first. It's just batter straight into the pan with an easy flip after 60 seconds. I can fit about three 4-in pancakes into the 12-in pan comfortably, and there's room to turn them without making a mess.

I wanted to test the evenness of the pan when it's heating up. So, I took our FLIR camera and snagged a video of how the pan looks under thermal imaging. Before the sear test with the chicken thigh, I checked the pan with the camera and here's what it looks like on thermal. It's what I would expect, even heating…

When I first got my HexClad, I was cooking on gas and that's been no problem.

So, for those of you wondering, yes, these do work on induction burners. They have a stainless steel exterior and an aluminum core, which makes them compatible with induction technology.

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.

And here's the result on a traditional non-stick pan. Exactly how it should be. Looks appetizing. barely sticks. Easy and pleasant to cook. And the cleanup is just as simple as always. No additional scrubbing needed.

On the positive side, it keeps oil and fat directly under the food instead of letting it run to the edges. Rendered fat stays under the meat and helps it brown more evenly.

The texture also creates small pockets of air that help reduce sticking.

The skin on the chicken gets golden and crispy, salmon gets an even sear, and steak gets nice and charred.

But once it's hot, it retains heat really well.

If you compare Stargazer next to other brands you'll notice that the Stargazer cooking surface is significantly smoother. This is due to their proprietary two-step treatment that smoothes out the surface while creating enough texture for the seasoning to stick to.

Because of this foods like eggs and pancakes are much less likely to stick and it's easier to clean.

There are a few things I like about the bottom. First, there's no heat ring like you'll find on some cast iron skillets. It sits completely flat which helps it heat evenly on electric and induction cooktops.

And in real-world cooking, that evenness held up. When I cooked a full pan of chicken, the pieces around the edge browned just as evenly as the one in the center, which isn't always the case with cast iron or traditional carbon steel pans.

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°.

Strata's performance is similar. As long as you use some fat and manage the heat, eggs, fish, and other foods release fine.

All-Clad stainless steel is oven-safe up to 600°F and it's broiler safe.

The non-stick pans can handle up to 500°F in the oven but are not broiler safe.

And if you want a convenient option for eggs and other low-fat cooking, their non-stick pans do an excellent job releasing food with little to no oil.

Because of its high heat tolerance, it’s ideal for searing and browning.

Because it’s much lighter than cast iron, it’s great for sauteing vegetables, tossing food, and any other situations that require you to lift and maneuver the pan.

The lightweight construction, high heat tolerance, and relatively slick surface make it fantastic for one-pan meals and recipes that require searing on the stove and finishing in the oven.

But you keep in mind that an enamel pan isn't ever going to match a well seasoned traditional cast iron pan for releasing food.

and also in the care section you'll find that there are ways to make your stainless steel cookware very nonstick into efficient it's just absolutely amazing

These were easy to clean, easy to season, they had great stick resistance, so that was a real benefit.

Despite the rough cooking surface, the egg didn't stick at all. It didn't slide quite as freely as it did on some of the smoother skillets, but the difference was pretty minor.

This skillet performs great, but I'm not a huge fan of the handle.

so the key with this one is it's super easy to cook with but we need to care for it very well so we can't exceed a certain temperature and we also have to clean it with a special sponge and make sure that we're not scratching it or chipping away any of the coating

so caraway's cookware has an aluminum base and that's going to help with the heat conduction

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

the carway ceramic coated was a quick cook and it had an okay sear it was the easiest to clean by far

in terms of cleaning I'm going to give the extrema a close very very close second place I'm going to give the 360 cookware fourth place I'm going to give the cast iron third place and I'm going to give the carway ceramic coated first place

and the carway ceramic coated was going to be the obvious first place because it's a non-stick surface Sur

there's nothing wrong with the pan there's nothing wrong with the seasoning you're simply cooking at the wrong temperature now if you're moving over from like i said from a non-stick nobody really tells you and nothing sticks in your nonstick pan anyway but you gotta change up the way you do things a little bit when…

This time, the eggs slid around both pans without any sticking.

HexClad cookware is oven-safe up to 500°F but it’s not safe to use under the broiler.

The only noticeable difference between the two pans is that the HexClad pan barely had any residue or discoloration from the oils. It took less than 30 seconds to clean.

Because HexClad’s cooking surface has non-stick coating beneath the steel hexagons, it releases food better than a traditional stainless steel pan.

At first I thought HexClad was a gimmick, but after using it for several months, I’ve been pleasantly surprised with how well it cooks.

This cookware can sear better than most non-stick pans and releases food better than stainless steel.

The fish didn’t stick to the All-Clad pan, but there was some leftover staining that took about a minute to scrub off.

I think we did a pretty good job on this one

I started out on my big powerful burner and they got good browning on both sides

once I got that beeswax off of there though it could just fine

these pans they're very heavy they're solid you've got strong handles good quality

you can see how much coloration and seasoning has occurred just in that slight amount of cooking just in one day

to deal with this problem of uneven heating most cast iron and carbon steel pans are very thick and heavy this helps them cook more evenly but also makes them very slow to adjustments in heat

if you were lucky enough to inherit and then kick cast iron pan its bottom might be completely smooth

luckily carbon steel pants come completely smooth which helps them take on the seasoning rather easily

cooking here in the demire produced an absolutely fantastic centerpiece for this delicious meal

there's a lot of steam and bubbling in this ground beef and I can drag a spatula through here and nothing is sticking once that moisture evaporates and steams away then we get some sizzling and crackling and Browning I thought the the Meijer did a nice job here

it looks like the pan is very even and perhaps more even than my cooktop

it's a thick heavy pan you can kind of maintain a sear when it comes to searing a steak

there's the stargazer I got a wet paper towel you got usually it cleans up it's pretty slippery do this carefully pretty much just wipe it out

It’s also ideal for baking pizza and bread.

One of my favorite things to cook in these skillets is cornbread. It cooks evenly and the bottom develops a crispy golden brown crust.

Another benefit, which I mentioned earlier, is that food doesn’t stick. Because of the well-seasoned surface, you can cook eggs, pancakes, fish, and other delicate foods without worry. As long as you grease the surface, these foods won’t stick.

but as you can see it's booking a lot faster i thought it would um it is kind of doing the same behavior because you see it's right there there but overall to me that's pretty pretty good

i have seen some pants that are just like it's terrible like i have a visions glass skillet yeah they don't eat evenly at all so i thought i thought this is obviously a pretty decent result

all right so that is how it turned out um i don't know if a hotter pan would have helped out with that but it worked uh deglazing will most likely take all this off should be very easily but i would give that i mean i i'd give it a pass that's more technique and everything but it's the pan to be honest great

uh searing i've had no issues with it

uh clean has been easy

The cast iron, we can see it's really nice and dark around the edges and really nice and crusty over here.

So I repeated this test this time allowing the pan to preheat long enough that the temperature was relatively evenly distributed. The heat was relatively evenly distributed over the entire surface of the pan so that we don't have that really distinct hot spot in the center. And that time you get this of all three.…

Cast iron did just fine as well.

Not quite as slick as the uh as the teflon, but it is pretty darn slick. Um, so cast iron, you know, when it's well seasoned and when it's preheated properly has very decent non-stick properties. Yeah, we definitely have to shift it a little bit more than the teflon to get it to slide around like that. But but slide…

So, ignoring the shape of this, it was relatively non-stick in there, we can look at the pan and we can see that we did leave bits of egg behind, you know, and I've definitely cooked in cast iron where it really has stuck quite badly before. Um, but this is a real old nice pan, so it uh it does a relatively good job.

Not a bad omelette by by any means.

Um so, the super nonstick one is slick out of the box.

the reason a wok is not made with that is because, first of all, we don't want aluminum in a wok because we want there to be uneven heat patterns. We don't want the entire wok to get hot. You kind of end up wasting energy that way because you want the bottom to be very hot. You don't really do much cooking on the…

But yeah, if they're if they're greasy, use less fat, use a better seasoned wok, use higher heat, and emulsify a little better, and you should be good to go.

generally in a western style skillet you're heating things very evenly so you're looking for an even heat across the entire surface of here

The seasoning has been really baked in there and it has a wonderful, naturally nonstick capability when I'm stir-frying and cooking.

So, wok hei translates to the breath of the wok and it's what happens when this beautiful seasoning layer lets off its smoke and all its flavor

I've got the heat set to high, and I'm not worried about the fact that I'm in a non-stick skillet at all.

The textured surface keeps oil under food and prevents sticking slightly, but it makes cleaning more difficult.

and then number two we take more time we slow down a little bit in the kitchen we heat things at a medium heat we allow the pan to heat prop heat up properly and we just take more time and problem one and two are solved

And you look at this pan and there's really just there's not much sticking. I could probably take a paper towel and just wipe this clean. In fact, let's see what happens if I actually do that. Oops. See what I mean? It's uh there's not much sticking to this at all.

I tried the new pan again I made salmon croquettes and look no sticky so that tells me a couple of things hey she's enjoying the new pan and that's saying something from a cast-iron traditionalist

if I cook my eggs correctly which I do there's no sticking and I don't even have to wash this thing out with water usually it just wipes right out with a paper towel

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.

it evenly distributes heat

once it's seasoned it's naturally non-stick no need to ever worry about harsh chemicals again

in case you do they also work on everything from induction to right over an open flame

At 4.8 lb, it's the lightest skillet I tested and the cooking surface is only about 3 mm thick.

It's easy to maneuver and it pours cleanly.

The smooth cooking surface also performed well in the egg test, although I wish the inner walls were smooth.

In my stove top handle test, it performed well and stayed cooler than most of the skillets.

The smooth surface performed well in the egg test. After a slight nudge, the egg slid around with no sticking, and despite not having pour spouts, the flared rim didn't drip.

despite not having pour spouts, the flared rim didn't drip

Carbon steel is the thinner, lighter version of cast iron. It's made from about 99% iron and 1% carbon. And like cast iron, it's durable, it can handle extremely high temperatures, and it's naturally non-stick when well seasoned. It's widely considered one of the safest cookware materials.

and here's our Heston nanobond and I was saying as well that this guy I would say is actually comparable if actually at the end maybe actually even a little bit nicer in terms of evenness of cooking then the allclad

honestly they all they're all great pants they all did a great job for me the the Far and Away lead is this guy um but for just a small eight inch pan I'm pretty pretty happy with this one too

that was interesting so you know good results from from the Nano Bond yeah um you know nothing Well above or different no not so much right per se

this this feel company did just a little bit better on eggs a day just because this is about a year seasoning

walk this oil will penetrate into all those little nooks and crannies for all you science people out there and give you a non-stick surface

it's a bit of a learning curve but it is again one of the healthier options

Now, I'm not saying you can't make a good meal in the Cru pan for $14.99. That's not what I'm saying.

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

Cleaning stainless steel is actually easier than you think. First, wait until the pan cools down. Sticking a hot pan in cold water causes it to warp. You never want to do that. Once the pan is warm, but not scolding hot, add some water. Let it sit for a minute, then scrub with baking soda or barkeeper's friend for…

it also offers that non-stick cooking surface and sheer power

My second biggest complaint is that the exterior paint comes off very easily. The pan looks amazing when you first get it, but after about a month, you'll notice small chips in the paint, which get worse over time.

Also, when oil or food spills over the sides, it sticks to the exterior and pulls the paint off when you clean it. So, as good as Caraway looks online or when you first get it, don't expect that to last very long.

On a similar note, the interior also gets scratched and damaged relatively easily. You need to be really careful when cooking and cleaning. Avoid overheating, cooking with metal utensils, and cleaning in the dishwasher. There's a reason why you'll never see this type of cookware in a commercial kitchen; it's not the…

as I was seasoning the pan, I noticed that the oil kept beading up on the surface even though I kept wiping it with a paper towel throughout the process. And that excess oil created a slightly gummy surface after it cooled, which is the opposite of what you want if you're trying to make your pan less sticky.

So, I preheated the pan on medium-low until it reached 300F. Then, I greased the pan with one teaspoon of oil and 5 grams of butter. The egg in the unseasoned pan did not stick at all. By just shaking the pan, the egg slid around with ease. The egg in the seasoned pan didn't move when I shook it, and it stuck slightly…

So, in the end, a seasoned stainless steel pan doesn't perform any better and it actually might perform worse. And even if it did provide some benefit, I've found that washing the pan once or twice removes the seasoning, so it doesn't last. Don't waste your time seasoning stainless steel pans.

I still have yet to ever be able to cook eggs in a hexcloud pan without them sticking. It's been 2 years and I, like I said, I'm not an incompetent chef. Like, I cook every single day. I make eggs every single day and I just cannot get them to like not stick. I don't care if I put two tablespoons of oil in there,…

once you start to heat and cool and heat and cool they Harden and then they start to become sticky

because Henckels pans are thinner, they heat faster but also cool down faster. With Henckels, you need to pay closer attention when cooking because the pan can quickly overheat and burn or overcook the food.

this is a very, very lightweight, short little stubby handle, fairly cheaplymade, kind of crappy Chinese pan

Using the pan, I found butter worked better than oil, but oil is my preference. On all of my other carbon steel cookware, I use, you know, either a very thin olive oil or a grape seed oil to cook with, and my results are excellent

It also runs just that much more of a risk of holding onto whatever it is you're baking and kind of ruining it.

Once the oil is in the pan, I want to talk about heat control. This is where everybody makes big mistakes. All right? This is where people burn stuff. This is where people smoke out their houses.

And this is also where people get that sort of brown ring around the pan, which is fine, but it's just annoying to clean.

There's a thin layer of oil around here that's going to get hyper hyper hyper hot because the edges of this pan are thinner than the bottom, right?

You will have to use more oil or more fat when you're using stainless steel. That is the simple reality.

Obviously, the parts of the pan that didn't have any oil on it is where the egg stuck on the scramble.

This is what stops people from cooking with stainless steel. They see this happen and they're like, I'm got to throw the pan away. And a lot of people have thrown their pans away because of this.

Common mistakes that will ruin your life or maybe just your pan. Number one, cooking on too high of a heat.

Now if this was a steak or whatever and you wanted to delaze your pan, this fond no more. This is just char. So if you delaze this, it'd be bitter. It'd be blackened. It'd be gross.

Let me be honest with you. This hack still sucks to do, but it works really well.

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

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

if you try to move whatever meat you're cooking around too soon it will stick and break apart

I followed all the hacks I found on YouTube I followed all the instructions from the L cruset website and I could not consistently make OV easy eggs easily

Another downside, don't expect enamel cast iron skillets to be or become non-stick.

While some manufacturers claim their pans will do this and become more non-stick with use, in our hands-on testing experience, we found that not to be the case.

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.

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.

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

it's not a very heavy crust. It's a relatively light brown.

Um, first of all, it takes away some of the non-stick qualities.

um and relatively low temperature range.

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.

you cannot hear you cannot use more than 75 percent of the maximum power of your burner that means if you're a gas burner or induction is going from 1 till 10 you know like seven or a bit more than seven is going to be the maximum you can use and that gives for me a general feel of slowness

it will damage your pen and things go from you use the right amount of heat it's going to be a very slow kind of searing you need to take time

don't don't put the heat too high anyways if you do what's happening everything sticks Everything Burns so you go from a really nice control kind of heat and if you go out of the boundaries you burn everything everything start to stick

if you try to use these two let's say oh I'm gonna make a pasta sauce and you know really sear some mince mince meat or something like that the pan doesn't like it it burns it starts to color on the sides

and if you buy them this is going to be a big big learning curves I am still trying to understand some of these spans out here

in that it will never replace my favorite nonstick egg pan. When it comes to making eggs or melting cheese or anything like that, this is still my favorite pan to use and I feel like it always will be.

That being said, if you like to bake in your skillet, skillet cookies, skillet cornbread, skillet brownies, skillet pies, this could never be her. And that includes frittatas as well.

of course I mean obviously the downside with the aluminum one is that then you know the uh if you're not careful with it you're going to scrape off the coating and then all hell breaks loose

if you do that with stainless things stick if it's too hot too cold you have problems you just gotta find that right temperature

a really thin cheap aluminum core stainless steel pan it's kind of sweet spot to cooking is very very small

Because cast iron pans are thicker than stainless steel, and cast iron has a lower thermal conductivity than the materials used as the core layers of stainless steel cookware, it heats slower.

If a cast iron skillet is too big for the burner, food in the middle will cook faster than the edges, as you can see with these chicken cutlets.

Also, cast iron tends to absorb the flavor of the food you cook. So fish and other pungent ingredients can linger in the skillet and impact your next meal if you don’t clean it thoroughly.

However, because it’s not coated and doesn't have a layer of seasoning baked into the surface, foods like eggs are more prone to sticking.

The one major problem with stainless steel cookware is food sticking. It’s easy to ruin eggs, and cleaning sticky stainless steel pots is no fun.

so what that translates to is if you want to make italian food or sauce heavy food cast iron skillets and carbon steel skillets aren't really the best for them

well because carbon steel skillets and cast iron skillets are so nonstick it's very rare that you're ever going to be able to have enough fond to make a sauce out of so that could be a big negative so if you're really into making sauces cast iron skillets and carbon steel skillets are not the right skillets for you

color is not as good on that one same amount of time could be that there and probably is some difference in how they are holding the heat inside of the pan I do think that is occurring

color is not as good on this side my Ard reaction is not as good getting a lot less smoke over here getting a lot less smoke getting a lot more smoke over here from the cast iron pan but it's not burning

there's more of that Darkness on the cast iron Sak I just think it's more uniform across there's a little bit of blotchiness over here

now let's take a look at the other side well there you go that doesn't look good at all whereas over here on the cast iron skillet it looks much better

this side looks much more appetizing than this side which almost has like a SV type color to it

I wouldn't have noticed it was missing until I bit in to the cast iron steak piece

right when you bite into this one you do notice that one side is softer because it just doesn't have the

They designed the lid so the spatula that comes with the pan can slide underneath while it's resting on the handle, but the space allows steam to escape. Even when you remove the spatula and twist the lid, steam escapes.

There's no way to fully seal the lid and direct the steam elsewhere.

Is it as slick as a traditional non-stick pan? No.

this video has pretty much gone off the rails at this point uh midway through the seasoning i noticed things looked like they were sticking the potato peels the oil the salt it just seemed to be sticking i didn't know if it had to do with the amounts and i went through that second round of it it was sticking again and…

it looks like these pans are indeed coated coated now i was told by maffer that the reason for these bags is that they protected the pans and there was no need to apply any coating at the factory that's what they told me now i bought my pans myself use my own money i did get to buy early models so i've got an email…

went back to the old way and just scrubbed the heck out of this pan for about 15 minutes i could see what looked like some coating on there and i didn't think there was going to be coating at first but there's coating on there

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.

But a well-seasoned cast iron pan still needs to be greased. And even when it is greased, eggs can sometimes stick if the temperature of the pan isn’t right

For example, simmering tomato sauce or braising short ribs in red wine for extended periods will damage the seasoning and make your food taste like metal

But when people say it heats evenly, they're wrong. The truth is that iron is a terrible heat conductor. Because it has a much lower thermal conductivity than other cookware materials like aluminum and copper, it doesn't heat as fast or evenly

But it takes a while to get there, and as it heats up, the middle of the pan closest to the heat source will be significantly hotter than the sides

It also broke up the fish fillets when we tried to flip them.

Traditional pans all became slicker every time we used them, but the enamelled pans stayed the same and a few even release slightly less well by the end of testing.

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

It may not be for everyone

The cooking surface on this Griswold is extremely smooth. But surprisingly, it had the worst result in my egg test. I had to work the spatula underneath the egg to release it, and a small amount stuck.

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.

the only time we've even had to apply any elbow grease was when one piece of the Todd egg stuck on due to that super hard coating

so you know the the egg test I'm thinking technically because of being a tri-clad is where we weren't getting them I think so yeah um you know I don't think it's a learned thing I think we would still struggle I think probably like one out of five times you'd get it perfect another time you get a little bit of…

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

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

you got to clean that thing either way and there's no way it's actually nonstick and then you're not even supposed to scratch it very hard.

So, what I say is I'll go with and also the nonstick stuff is not supposed to be very good for you.

it had the best sear but it was also the hardest to clean and it had the second best tasting steak

what also really surprised me is that the cast iron was easier to clean than the stainless seal

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

so they also have their seasoning instructions that come they have these here little seasoning instructions I don't like them I think they suck

the eggs have moved out especially on the one on the induction has moved out a little bit it's rolled to the edge because of the convexness of it obviously so this it's got a Center High spot in the pan

so you know the results are definitely you know similar here had a little bit more sticking on the center of this one again that you got that high spot going on there you can see that right in the center uh you've got a little bit more even where all the oil went around the edge so I don't know that's a tiny bit of a…

there's definitely still that big hot spot that was created when I went up to 250 for too long uh preheating on the induction had that hot spot in the middle uh and before you know we had that noticeable convexed Edge where the oil was going down to the to the outer edge and we had the hot spots in both it seems

And I think one of the reasons I've had so much trouble with eggs in that field is that um those grooves, they uh I think they have not filled in yet and um they're kind of gripping food a little bit when I try and slide it around.

There is [music] a very tiny uh ring around the bottom of the pan which makes it sit up just a little bit. It's barely even noticeable. The Brevel has a temperature sensor in the middle of the cooking surface there and it has to stick up and make contact [music] with the bottom of a pan. Um there's also a logo here in…

Uh, no matter what I tried, I was getting, um, different essentially different cooking zones. I couldn't get the pan heated very evenly and I would put an egg in and sometimes um, part of an egg would stick and part would slide and the egg would come apart. And I think that's because the pan is not heated evenly and…

This uh 10-in pan um I had to work in two batches.

It's [music] um too narrow to lay out strips of supermarket bacon, but it will hold four if you cut them in half.

Let's talk a little bit more about that uneven heating though here. Uh you can really see it with these grilled cheese sandwiches. Give them their first turn there. And you can definitely see where one half of the grilled cheese is toasted and the other uh the butter is melted, but there is no toasting on there. So,…

I've also made some breaded squash and zucchini. And I like these for testing pans because I can lay them out all around the pan. Then when I flip them, I can tell if they're hotter or cooler spots. You can definitely tell that um some of these zucchini are much browner than the others.

And it's just a little bit more uneven and a little bit more difficult to cook in this pan than some others I have reviewed.

And after doing a ton of work on the seasoning and doing a lot of cooking, circling back to eggs, and I got this. And I got to say, I have never seen that [laughter] fried egg before. It's almost like uh orbiting almost like a planet or something. I don't know if that counts as half of a fried egg. never had um a…

And finally, I got to where I found that, uh, just trying different temperatures, if I went really, really low, um, I could get an egg to release, and this is after three or four minutes of setting up very, very slowly. I could get an egg to kind of sort of release and it'll move around, but I still say that egg is…

I've had issues of other things sticking to the Pan um so they're not super non-stick like some of those other pots and pans that are out on the market to me I think that's because of that stainless steel those peaks of stainless steel so stainless steel obviously isn't nonstick and that plays a plays a role in the…

obviously it does affect the performance because everything sticks to that section

I'll be honest, I never cook this on a hex plad. And here's why. The omelette sticks and scorches right here in the center of the pan.

So, in this round, hexclad doesn't quite match the performance of a good non-stick pan.

But I kept checking because I was worried it might creep toward 500°, the point where Teflon can start breaking down.

In our test, the edges of the pan stayed cooler, about 320 to 355°, making the oil splash and bake around the rims.

now it's not to say your lodge won't be non-stick over time as you get more cooks in under your belt but it'll take a while before the seasoning over multiple cooks gets this to the point where it's as nonstick as one of these other cast iron skillets

not surprisingly because the field and the finex were actually the lightest pans they heated up the fastest and in that initial three or so minutes on the burner we actually got both of those up to around 320 to 325 degrees while the smithy and the lodge only heated up to 200 in the case of the smithy and 225 in the…

when you put it on the stove top and it's having hot spots and it's wobbling and all of that, it's still not going to cook an egg.

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.

and then this was our Heston so you can see that's probably where the most residue actually is so that is coming off

so yeah it looks like the Hester didn't stand up as well as these two guys

you still seem to be getting empty a little bit of stick still yeah a little bit

we're just gonna give this a quick little clip but still like still not as good uh I would say even so it took a little bit more finance a little bit more finickiness and that that's kind of what you usually expect out of a D3 right oh sorry out of a tripod yeah for sure

iron is not nearly as good of a conductor as aluminum that's why it's prone to hot spots

I find that this bumpiness makes it hard to achieve a truly non-stick surface and slows down the seasoning process

I have in the past had a little bit more difficulty than in a traditional nonstick.

Again, a little bit too much color on there.

The titanium pro is not as non-stick as the Teflon, but it's better in most other respects.

So, if you want a really dark sear, um it's not going to get as dark a sear as a cast iron.

plus I think that when the meat sticks to this stainless steel Skillet is kind of going to mess with some people

Well, that's where there's a little bit of fallacy with HexClad. HexClad pans are not nonstick pans. HexClad pans are hybrid nonstick. This is one of the things that they kind of run into some problems with sometimes because yes, they have a ceramic nonstick coating, but those raised little bits of stainless steel are…

But you can feel it try to stick just that little bit. See even if I try to swirl this around, it's not really going anywhere. There is a little bit friction there. But you can see I can move the egg around, no problem.

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.

I have received some pans from some other companies like uh like blue Skillet and Blanc creatives that the egg has just right out of the pan or right out of the box just floated freely so clearly we're going to need a little seasoning little extra seasoning to get this to uh to form

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.

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 lake cruset and sto required a little more effort cleaning so we gave them each a out of 10