Rust Resistance

26 people cite rust resistance across 25 products: 50 in favour, 36 against.

Read what we found

This page is the evidence: every claim citing rust resistance, in favour and against, with no argument attached. Where the evidence adds up to a finding, it is written up separately, checked line by line against the claims below.

Is stainless steel non-stick? What 20 people say

20 people 37 sources 123 claims

What home cooks and collectors both recommend

8 people 16 sources 179 claims

What cookware reviewer and collectors both recommend

12 people 21 sources 243 claims

What collectors and gear review youtube both recommend

10 people 17 sources 190 claims

What chef and cooking YouTube both recommend

33 people 63 sources 637 claims

Does the HexClad Hybrid scratch? What 5 people say

5 people 5 sources 43 claims

Non-Stick vs Stainless Steel Cookware: What 27 People Say

27 people 48 sources 168 claims

Cast Iron Skillet Maintenance: What 36 People Actually Say

36 people 51 sources 147 claims

Does carbon steel rust? What 19 people say

19 people 29 sources 102 claims

Carbon Steel vs Cast Iron: What People Who Cook on Both Say

50 people 84 sources 284 claims

Best Cast Iron Skillets: What 24 People Actually Recommend

24 people 32 sources 365 claims

Who cites rust resistance as a reason to buy?

5:32 supports Prudent Reviews Cookware Reviewer earns commission on this

Taima had no noticeable marks at all.

durability about Taima Titanium Tested it Is Titanium Cookware a Scam? I Tested 5 Pans to Find Out

Cites rust resistance, scratch resistance

Prudent Reviews earns commission on this. Stated in the source: “We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Hestan, Heritage Steel, and Taima all had noticeable circular rub marks, but no actual scratches.

The titanium pans didn't show any signs of pitting.

5:32 supports Prudent Reviews Cookware Reviewer earns commission on this

Hestan and Heritage Steel had marks that looked similar, but when I ran my finger over them, they were completely smooth. There were no grooves or any real damage.

Two judgements rest on this sentence:

durability about Heritage Steel Titanium Series Tested it cites rust resistance, scratch resistance
durability about Hestan NanoBond Tested it cites rust resistance, scratch resistance

Is Titanium Cookware a Scam? I Tested 5 Pans to Find Out

Hestan had minor rub marks similar to the spatula test, but the surface underneath was completely smooth.

Viking, Hestan, and Our Place had no damage.

I've been using this pan for years and the performance is fantastic.

5:32 supports Prudent Reviews Cookware Reviewer earns commission on this

Viking and Our Place had some white marks that looked really concerning, but it turned out to be metal dust from the ladle transferring onto the pan. It wiped right off with no permanent damage.

Two judgements rest on this sentence:

durability about Our Place Titanium Always Pan Pro Tested it cites rust resistance, scratch resistance
durability about Viking PureGlide Pro Tested it cites rust resistance, scratch resistance

Is Titanium Cookware a Scam? I Tested 5 Pans to Find Out

Our Place had a slight scratch mark, but nothing major.

Viking and Our Place both had scary looking white marks, but it was just dust from the whisk breaking apart and transferring onto the pan. I rubbed it off both surfaces.

Our Place also made a loud grinding sound during the test, which was alarming, but there was no real damage underneath.

Viking had zero scratches or damage.

0:00 supports speaking on America's Test Kitchen

These pans are virtually indestructible.

durability about Cast Iron Skillets Tested it Equipment Review: The Best Traditional & Enameled Cast-Iron Skillets / Pans & Our Testing Winners

Cites acid resistance, durability, rust resistance

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

This is a glass-like coating, and it prevents the metal from rusting and keeps it from reacting with acidic foods, which can happen with traditional cast iron.

10:03 supports Tom's Kitchen Cookware Reviewer

you want to develop a good deep seasoning and that translates to almost a black surface and once you've achieved that you got the only skillet you're ever going to need

best in class about Carbon Steel Pans Owns it Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?

Cites maintenance, rust resistance, seasoning durability, versatility

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

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

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

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

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

7:02 supports Stephen La Rosa

but this is a very like rust resistant carbon steel. It also has this beautiful like uh dark layer on it, which is completely rust proof.

performance about Kitchen Knives Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites edge retention, rust resistance

It looks nice. It cuts really well. I love this guy.

2:01 supports August

the 304 grade is typical for high-end cookware where you really want to eliminate as much corrosion as possible and you want to make sure that this surface does not interact with your food

durability about Made In Stainless Steel Owns it An Extraordinary Everyday Frying Pan | Made In Stainless Steel Pan Review

Cites durability, rust resistance, warranty

Owned 2 years

when it comes to durability this pan should last you a lifetime and if it doesn't made in has your back they have a lifetime warranty making this a true buy it forlife product with which is a testament to the confidence that they have in both their materials and their workmanship

and after two years of usage I can't say I have had any durability issues no loose rivets no warping no dents no no problems with the Pan's performance if I didn't know any better I actually would think that the pan and the handle were a single piece of Steel because they're so tightly connected to each other

0:30 supports Life In Canada

it doesn't mean it doesn't work it's still great and still you can use it compared comp to other pricing

durability about Cuisinart Dutch oven Owns it Best Dutch Oven Tested: Cuisinart, Zwilling, or Le Creuset? Long‑Term Review

Cites coating, durability, ease of cleaning, rust resistance

I have it for many many many years I don't use it often as often as I use l let's say or Zing but still it it works

but the quality is much much much better it's hard to see here but it's much thicker it's more durable and the quoting is greater

I would say with this one I guess it's impossible to destroy it

I have it for many many many years and as you can see it's almost brand new shape

as you can see it's almost like new condition

but again it's normal because if you wash it and maybe you left it wet a little bit it can get it but you can clearly clean it so it's not a problem

6:32 supports J. Kenji López-Alt co-designed this product

it creates this um much harder. It's about about two times harder than than raw carbon steel, um and also much sort of slicker. Also importantly, um much more robust. So it's not um you know, nitrided carbon steel won't rust as easily.

durability about Our Place wok I Answer All Your Wok Questions

Cites coating durability, durability, rust resistance

J. Kenji López-Alt co-designed this product. Stated in the source: “It's the wok from our place. Um we designed it according to my specs and it's sort of the wok I've always wanted.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

The process we use on this wok involves both high heat uh and high pressure in the nitrogen treatment. Um so it comes out about twice as thick as a standard nitrided steel wok.

Um, not too much of an issue with the super nitrided wok because it's not reactive the way carbon steel is, but definitely if you have if you have a raw carbon steel wok, you're going to not want to skip this step.

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Heritage Steel cookware is made with a 5-ply base with a titanium-reinforced steel cooking surface. This steel is more durable and less likely to corrode or pit than the standard 18/10 stainless steel that All-Clad uses.

durability about Heritage Steel Owns it All-Clad Too Pricey? These Affordable Alternatives Are Just As Good

Cites rust resistance

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

1:00 supports Tom's Kitchen Cookware Reviewer

now a lot of people will tell you especially with the older cast iron skillets a smoother surface finish will get you a better non-stick coating and will help you sear your meats and get a nice even plain when you put your proteins down

performance about Carbon Steel Pans Owns it Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?

Cites acid resistance, ease of cleaning, even heating, heat control, heating speed, heat retention, learning curve, maintenance, non-stick surface, rust resistance, searing and crust, seasoning durability, surface finish

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

2:00 supports Prudent Reviews Cookware Reviewer

I haven't had any issues with pitting with the Eater Series, so while that is an advantage for the Titanium Series, it hasn't become an issue with the other pan.

durability about Heritage Steel Eater Series Tested it Heritage Steel Titanium vs. Eater Series: Is the Pricier Pan Better?

Cites build quality, country of manufacture, durability, rust resistance

Overall, these are two high-quality pans that are made in America. They're both durable, well-made, high performing, and will last a lifetime.

1:30 supports Prudent Reviews Cookware Reviewer

The third and final difference between these pans is the cooking surface: the Eater Series has an industry standard 18/10 stainless steel cooking surface, but the Titanium Series has a 316Ti steel, which is an alloy that's reinforced with titanium to help it resist pitting.

durability about Heritage Steel Titanium Series Tested it Heritage Steel Titanium vs. Eater Series: Is the Pricier Pan Better?

Cites build quality, country of manufacture, durability, rust resistance

2:01 supports Hannah of America's Test Kitchen Buy It For Life Enthusiasts

Generally being a single piece of metal also makes these skillets very sturdy.

durability about Enameled Cast Iron Tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites build quality, coating, durability, ease of cleaning, maintenance, rust resistance

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

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

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

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Besides these control tests, I've been cooking eggs, meat, and other sticky foods with this pan almost every day for the past four months, and I've tried different combinations of fat and heat. What I found is that butter makes the biggest difference. When I use butter or a mix of oil and butter, the results are…

durability about Viking PureGlide Pro Tested it Finally, a Nonstick Pan That Actually Lasts a Lifetime

Cites coating durability, coating durability, durability, ease of cleaning, ease of cleaning, rust resistance, scratch resistance, scratch resistance, scratch resistance, scratch resistance

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

Owned 4 months

There were some white marks that looked concerning at first, but it turned out to just be metal dust from the utensils transferring onto the pan. It wiped right off with no permanent damage.

Next, I took a serrated steak knife, attached two magnets weighing 130 g, and rubbed it across the pan 15 times, and there were still no scratches or damage.

After that, I put a heavyduty Scotch-Brite sponge green side down on the pan, placed the 5lb weight on top, and pushed it back and forth 20 times. Again, there was no damage.

After all that, I wanted to see if any of these tests affected the non-stick performance. So, I ran the same egg test again with a half teaspoon of oil and 2 grams of butter. And fortunately, the egg didn't stick at all.

After all three rounds, the Viking showed zero signs of pitting or corrosion.

But the Viking handled the worst case scenario without any damage at all.

The titanium surface doesn't scratch, and after 4 months of almost daily use, it performs exactly the same as day one.

The Viking wipes clean easily with no residue buildup, and because of that, the performance hasn't changed.

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Most cast iron skillets today come pre-seasoned so you can start cooking right away

performance about Cast Iron Skillets You've Been Lied To About Cast Iron Cookware

Cites acid resistance, ease of cleaning, even heating, heat retention, maintenance, non-stick surface, rust resistance, seasoning durability

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

0:03 supports J Ko

so I have these sneak me uh Farmhouse skillet for a long time so last time I reviewed this one it was two years ago when I first bought it uh so now two years after I wouldn't say daily use but definitely use it maybe two or three times a week to cook different uh dishes so you can see how it looks now okay you can…

durability about Smithey Farmhouse skillet Owns it 2 Years Review - Smithey Carbon Steel Farmhouse Skillet

Cites build quality, handle, rust resistance, seasoning durability

but you can see this one is in really good shape pretty evening season and maintain

but the front is the surface is what it measures very well season or darken evenly

this one definitely age well and it looks really well well built nothing come loose and nothing's wobbling mostly one thing is after they heat it up you don't want to wobble this one there's no wobbling

6:02 supports Meka’s Garden, kitchen and journey

I have used this one I don't know countless time this a 32 CM like a Soup pot this is an older one so this was really cheaper well when I say cheaper like Rosé temps okay than this one because it's not as modern however it's still absolutely perfect no rusting on the rims no chipping

durability about Le Creuset cast iron pot (soup pot) Owns it LE CREUSET REVIEW - AFTER 7 YEARS

Cites durability, rust resistance

if you look at this one that the children have bashed around it has chips on the nothing and I use this so much more than any other cast iron lros I have

3:31 supports Meka’s Garden, kitchen and journey

but the interior enl is fine this is because the boys use this for porridge okay this is like their porridge pan

durability about Le Creuset cast iron pot Owns it LE CREUSET REVIEW - AFTER 7 YEARS

Cites coating durability, durability, rust resistance

Owned 6 years

now look I have used this pot since 2018 look how it looks yes I don't use this as often cuz it's occasional you don't cook a big pot every day but I've used it about 10 times or more it still looks good

I love that it's cast iron it's enameled and it it doesn't there's no rust like the rims are completely intact after 7 years guys so that is why

look at this one I bought on from a charity shop the rims are still intact the lid as well still pristine like literally it just shows it's old but otherwise it's perfect no chips at all so obviously this person looked after it so well

0:03 supports J. Kenji López-Alt co-designed this product

What's special about this walk is that it is a carbon steel walk. However, if you look at the inside and you see how sort of nice and shiny, smooth that is. This walk has been used quite a few times.

durability about Our Place wok Owns it I Make Spam Fried Rice in my New Wok

Cites coating durability, maintenance, rust resistance, seasoning durability

J. Kenji López-Alt co-designed this product. Stated in the source: “It's a product I've been working on for the past year. I'm sort of refining the shape and the feel and the look of it, working on it with the folks at Art Place.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

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

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

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

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

2:03 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners

the enameled you can leave it wet you can soak it if you stick something you can uh cook um acidic Foods in it you don't have to season it it's not going to rust

performance about an unidentified product Owns it Le Creuset and Staub Buying Advice and Comparison

Cites maintenance, rust resistance

5:39 supports Prudent Reviews Cookware Reviewer

Maintaining stainless steel cookware is much easier. Since it’s not reactive and won’t rust easily, you don’t need to season it.

durability about Stainless Steel Cookware Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites acid resistance, maintenance, rust resistance

0:30 supports Prudent Reviews Cookware Reviewer

Enameled cast iron Dutch ovens are protected by a coating of fused glass particles that are melted down and sprayed onto the cast iron. This coating is hard and non-reactive, which means you can cook any ingredient for any amount of time without issues. You never have to worry about rust, and you don't have to season…

durability about Enameled Cast Iron 10 Dutch Oven Buying Mistakes to Avoid

Cites coating durability, maintenance, rust resistance

3:31 supports Prudent Reviews Cookware Reviewer

After that, I set up a stand mixer so a whisk was in constant contact with the cooking surface for two straight minutes. All three ended up with some light scuff marks, but no deep scratches or any real damage.

Two judgements rest on this sentence:

durability about Anolon EverLast N2 Tested it cites acid resistance, coating durability, maintenance, rust resistance, scratch resistance, warp resistance
durability about Misen Tested it cites acid resistance, coating durability, maintenance, rust resistance, scratch resistance, warp resistance

Which “Forever Nonstick” Pan Is the Best? I Tested Them All

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

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

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

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

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

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

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

1:30 supports Prudent Reviews Cookware Reviewer

With Strata, the cooking surface is regular carbon steel, the core is aluminum, and the exterior is stainless steel, so it doesn't need seasoning on the bottom.

durability about Strata Tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All

Cites maintenance, rust resistance, scratch resistance, warp resistance

6:32 supports Lisa of America's Test Kitchen Cookware Reviewer

Now, because stainless steel is on the surface layers, these pens won't rust or react with acidic food and there's no coating to wear away. There's almost no maintenance and they can last a lifetime.

performance about Fully Clad Cookware Tested it Made In vs All-Clad: Which Cookware Set is Best? | Gear Heads

Cites acid resistance, maintenance, rust resistance

6:41 supports Rob earns commission on this

Um, and it won't rust, but it still needs to be seasoned in order to develop a non-stick [music] surface.

durability about de Buyer La Lyonnaise Tested it De Buyer Shootout... Which Pans to Buy? | Mineral B | Mineral B Pro | La Lyonnaise

Cites durability, rust resistance

Rob earns commission on this. Stated in the source: “and we have an affiliate link below” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

And the Leon line is [music] an amazing pan for a for a really reasonable price and it will last a long time. It's steel so it's not going anywhere.

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If you're worried about pitting, this is a good alternative to regular stainless steel.

use-case fit about Heritage Steel Titanium Series Tested it Is Titanium Cookware a Scam? I Tested 5 Pans to Find Out

Cites rust resistance

4:02 supports Chow House

So yes, it is okay to use soap while cleaning your carbon steel. The polymerized oil or seasoning on the pan shouldn't be all that affected by the use of mild soap and mild abrasive scrubbing.

durability about Carbon Steel Pans Owns it Carbon Steel Pan Guide: Seasoning, Cleaning, Maintenance, Cooking Techniques

Cites durability, rust resistance, seasoning durability

And the surface adheres well with oils and gives your carbon steel one more layer of rust resistance.

They last a lifetime if you maintain them properly

3:01 supports Prudent Reviews Cookware Reviewer

In fact, it's well documented that 316Ti steel is more resistant to pitting than 304 steel.

durability about 316Ti stainless steel Passing on someone else's experience Is Heritage Steel the Best American-Made Cookware? My Honest Review

Cites rust resistance

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The cooking surface of the Titanium Series is a special 316Ti stainless steel, which is reinforced with titanium and molybdenum to make it more durable and resistant to pitting.

durability about Heritage Steel Titanium Series Is Heritage Steel the Best American-Made Cookware? My Honest Review

Cites durability, rust resistance

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

1:00 supports Prudent Reviews Cookware Reviewer earns commission on this

I haven't noticed pitting with either of these pans, but it's nice to know that Heritage Steel provides a little extra protection.

durability about Made In stainless steel frying pan Tested it Made In vs. Heritage Steel (What’s the Difference?)

Cites build quality, durability, rust resistance

Prudent Reviews earns commission on this. Stated in the source: “Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Although they have some major differences, both pans are well-made, durable, high performing, and will last a really long time.

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Heritage Steel's cooking surface is made of 316Ti stainless steel, which is an alloy strengthened with titanium to resist pitting.

durability about Heritage Steel Titanium Series Tested it Made In vs. Heritage Steel (What’s the Difference?)

Cites build quality, durability, rust resistance

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Both collections are made with an 18/10 stainless steel cooking surface. This type of steel contains 18% chromium and 10% nickel, which gives it its shine and makes it extremely resistant to staining, rust, and corrosion.

Two judgements rest on this sentence:

durability about Demeyere Atlantis Tested it cites build quality, rust resistance, warp resistance, warranty
durability about Demeyere Industry Tested it cites rust resistance, warranty

Demeyere Atlantis vs. Industry Cookware (Key Differences & How to Choose)

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

Both collections come with a 30-year warranty covering defects in materials and craftsmanship.

I mentioned briefly that cookware in the Atlantis collection has a three-layer bottom. Demeyer calls this TriplInduc. It's only available with the Atlantis collection and it provides two benefits. First, it makes the cookware more durable and ensures that it will stay perfectly flat and never warp.

0:30 supports speaking on Cult Flav was given the product

the titanium series differentiates Itself by having an inner layer made of 316 TI stainless steel as opposed to the more traditional 304 standless Steel in the eater series that means that it's more resistant to a type of corrosion called salt pitting and is going to give it a bit longer of a lifespan

durability about Heritage Steel Titanium Series Tested it Heritage Steel Review: Pitting the Titanium Series vs the Brand New Eater Series

Cites build quality, durability, maintenance, rust resistance

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

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

for materials titanium gets an eight and ear gets a five

5:02 supports Christopher Scott Buy It For Life Enthusiasts

to maximize corrosion resistance properties it's especially Adept at resisting salt pitting and you can avoid salt pitting by warming your water up first and then adding your salt to your pot if you're cooking spaghetti things like that but that metal is also good for resisting leeching and other types of corrosion

durability about Heritage Steel cookware Tested it Our Journey From Hexclad to Stainless Steel

Cites rust resistance

6:32 supports Prudent Reviews Cookware Reviewer

Enameled cast iron is essentially the same as traditional cast iron, but it's coated in a thin layer of hardened glass. This enamel acts as a permanent barrier that prevents rust and eliminates the need for seasoning.

durability about Enameled Cast Iron Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

Cites maintenance, rust resistance

1:00 mixed Prudent Reviews Cookware Reviewer

Stainless steel cookware has no chemical coating. It doesn't rust or corrode, and it won't noticeably affect the taste of food. Because of that, it's considered one of the healthiest cookware materials. However, it's not perfect. Scientific studies show that small amounts of nickel and chromium can leach from these…

value about Stainless Steel Cookware Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

Cites safety (against), safety (against), safety, coating, rust resistance, safety (against)

Cast iron is made of about 98% iron and 2% carbon, and it's considered one of the safest cookware materials. However, studies show that small amounts of iron can leach into food, especially when cooking acidic ingredients or simmering for long periods.

There are some reports that the enamel on vintage pieces made before the 1970s may contain lead, but modern enameled cast iron from trusted brands is safe and doesn't come with any health concerns.

7:32 supports J. Kenji López-Alt

I used one for like 20 years before I upgraded to this one.

durability about Woks I Answer All Your Wok Questions

Cites durability, maintenance, rust resistance

Owned 20 years, no longer

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

1:00 supports Helen Rennie

Isn't acid the enemy of seasoning? It is. It's the enemy of existing seasoning, but it's your friend when it comes to priming the metal underneath the seasoning. The acid in vinegar corrodes the metal, creating microscopic bumps that can then trap the oil during seasoning.

durability about Carbon Steel Pans Fix Carbon Steel Seasoning with Vinegar

Cites rust resistance, seasoning durability

Rust is a bad thing long term, but on a naked skillet, a little rust is actually a good thing. It helps the seasoning adhere.

3:01 supports The Woks of Life

that patina kind of is like a protective coating that prevents rust um and it's also a non-stick uh so you you definitely want to take care of that

performance about Woks Owns it Don't throw your wok away!!! | How to Revive a Rusty Wok & Daily Wok Maintenance & FAQs!

Cites non-stick surface, rust resistance

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

3:00 supports Prudent Reviews Cookware Reviewer

Regardless of how you heat the pan, the key is applying a very thin layer of oil and wiping away any excess after the pan heats up. If you keep that in mind, the result will be a smooth, rust-resistant surface that releases food similar to a non-stick pan.

performance about Carbon Steel Pans Why Your Carbon Steel Pan Is Sticky (And How to Fix It)

Cites non-stick surface, rust resistance

0:30 supports Taima Titanium speaking on Taima Titanium

Titanium is incredibly strong and non-reactive, which is great for durability and safety, but on its own, it's not the best at spreading heat.

durability about Titanium Cookware 7 Titanium Pan Mistakes Everyone Makes (And How to Avoid Them!)

Cites durability, rust resistance, warp resistance

That's why most high-quality titanium pans are built in layers. A conductive core inside made from aluminum ideally helps heat spread evenly and quickly, while a strong outer layer like stainless steel adds stability and prevents warping.

1:00 supports Prudent Reviews Cookware Reviewer

Nitriding means the steel is baked in a nitrogen-rich oven, which hardens the surface, makes it more resistant to rust, and gives it better food release than raw carbon steel, even without seasoning.

durability about nitrided carbon steel Which “Forever Nonstick” Pan Is the Best? I Tested Them All

Cites rust resistance

2:31 supports Helen Rennie

My best guess is that months of cooking in the pan have oxidized it, and the top layer has turned into carbon oxide. People do this on purpose. It's a process called blueing, and in my case, it might have been a side effect of using the skillet for several months. If this was a new skillet, I'm guessing I'd be seeing…

durability about Strata skillet Owns it Fix Carbon Steel Seasoning with Vinegar

Cites rust resistance

2:30 supports Sprint Kitchen Buy It For Life Enthusiasts earns commission on this

The reinforced titanium makes it even more resistant to corrosion and pitting. If you cook with a lot of acidic foods like tomatoes, wine, or citrus, the titanium series is supposed to handle it better over decades of use.

durability about Heritage Steel Titanium Series Passing on someone else's experience Heritage Steel Cookware Review: Eater vs Titanium

Cites rust resistance

Sprint Kitchen earns commission on this. Stated in the source: “If you use the link, I earn a small commission, but it doesn't cost you a thing.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Who cites rust resistance as a reason against?

Rust Resistance given as a reason not to buy. Where both lists are long, rust resistance is a trade-off rather than a feature.

0:00 objects Quality Collapse

How your grandmother's pans lasted 40 years, but yours die in two.

durability about Dutch Ovens Passing on someone else's experience The Only 5 Cookware Brands That Still Last (The "Buy It For Life" List)

Cites coating (against), durability (against), rust resistance (against)

They have thin enamel that chips the first time you drop the lid. The cast iron underneath is rough and porous. After 1 year of use, the enamel cracks and moisture seeps into the iron causing rust spots that leach into your food.

0:30 objects Joshua Weissman speaking on Joshua Weissman Recipes Chef

Everyone says cast iron's indestructible, but in a way, it's kind of not. If you drop it on something hard enough, it will snap in half.

durability about Stainless Steel Cookware Uses it professionally How to Cook With Stainless Steel

Cites durability (against), maintenance (against), rust resistance (against), seasoning durability (against), surface finish (against), warp resistance (against)

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

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

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

2:31 objects Tom's Kitchen Cookware Reviewer

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

performance about Stainless Steel Cookware Owns it Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?

Cites acid resistance (against), heat control (against), heating speed (against), heat retention (against), learning curve (against), maintenance (against), non-stick surface (against), rust resistance (against)

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

5:32 objects Prudent Reviews Cookware Reviewer

The stainless steel pan had noticeable scratches that I could feel with my fingernail.

durability about Stainless Steel Cookware Tested it Is Titanium Cookware a Scam? I Tested 5 Pans to Find Out

Cites rust resistance (against), scratch resistance (against)

Heritage Steel, Taima, and the stainless steel pan all came out with noticeable scratches.

The stainless steel pan ended up with circular scratches that were deep and I could feel with my fingers.

The stainless steel pan had small dark spots starting to form, and at first I just thought this might be mineral buildup, so I cleaned it with vinegar and Bar Keepers Friend. But the spots didn't come off. They hadn't corroded through the surface yet, but it was the beginning of pitting.

After the second and third rounds, more spots appeared on the stainless steel pan. And when I zoomed in, I could see that they were actually starting to eat into the steel. When I rubbed them with my fingernail, I could feel the indentation.

1:00 objects Prudent Reviews Cookware Reviewer

The higher carbon in cast iron makes it harder but also more brittle. That's why cast iron has such thick walls - thinner walls would be prone to cracking.

durability about Carbon Steel Pans Owns it Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites acid resistance (against), dishwasher safe (against), durability (against), maintenance (against), rust resistance (against), scratch resistance (against), seasoning durability (against), warp resistance (against)

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

Bare cast iron pans have this same issue.

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

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

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

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

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

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

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

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

3:05 objects J. Kenji López-Alt

You know, cast iron, if you made it this thin, would crack. Uh carbon steel doesn't.

durability about Carbon Steel Pans Owns it I Make Spam Fried Rice in my New Wok

Cites durability (against), maintenance (against), rust resistance (against)

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

8:03 objects Nancy Rich

Flaking is the most common trouble, and it's near always the same cause.

durability about Carbon Steel Pans Uses it professionally STOP Ruining Your Carbon Steel Pan — What 35 Years in a Diner Taught Me

Cites acid resistance (against), rust resistance (against), seasoning durability (against)

This one matters more for carbon steel than cast iron because the seasoning's thinner.

It'll rust in an afternoon if you let it sit wet.

Carbon steel rusts easier than cast iron

4:39 objects Prudent Reviews Cookware Reviewer

Acidic foods can degrade the seasoning and react with the metal. And boiling water for longer than a few minutes can also release the seasoning.

durability about Cast Iron Skillets Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites acid resistance (against), maintenance (against), rust resistance (against), seasoning durability (against)

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

6:32 objects Hannah of America's Test Kitchen Buy It For Life Enthusiasts

You want to wash and dry these pan thoroughly and lightly oil them each time after use to prevent rust and build up that non-stick surface.

durability about Cast Iron Skillets Tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites maintenance (against), rust resistance (against)

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

12:03 objects Ian Fujimoto

When you're buying tongs, avoid ones that have a locking system. Any sort of lever, any sort of gear, just like our spatulas, any crevice that you have here is somewhere where food [music] can get, where water can get, and it can rust or build bacteria over time.

recommendation about Tongs and Tweezers Owns it Top 10 Most Needed Kitchen Tools

Cites ease of cleaning (against), rust resistance (against)

5:02 objects Prudent Reviews Cookware Reviewer

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

durability about Strata Tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All

Cites acid resistance (against), maintenance (against), rust resistance (against)

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

0:00 objects Prudent Reviews Cookware Reviewer

Although cast iron without seasoning will rust, the seasoning process is easy and you don't need to do it often

durability about Cast Iron Skillets You've Been Lied To About Cast Iron Cookware

Cites durability (against), rust resistance (against)

However, cast iron is actually brittle. It contains about 98% iron and 2% carbon. The carbon adds hardness but also makes the material more brittle

Unlike other metals like aluminum and steel, cast iron isn't ductile, which means it will break before it bends

If you drop a cast iron skillet or subject it to extreme pressure, especially against a hard or pointed surface, it can crack and break

11:33 objects Prudent Reviews Cookware Reviewer

I also noticed that it rusted on the bottom inside the engravings, which didn't happen with any of the other skillets.

durability about Finex cast iron skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Cites rust resistance (against)

7:32 objects Hannah of America's Test Kitchen Buy It For Life Enthusiasts

like cast iron, it rusts when it's bare. It requires seasoning or a process that bonds oil to the surface of the pan not only for protection, but also to start the pan on its journey to make it non-stick.

durability about Carbon Steel Pans Are Carbon Steel Pans Really The Best? | Gear Heads

Cites dishwasher safe (against), rust resistance (against)

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

9:32 objects J. Kenji López-Alt

the metal is kind of warping every time you cook in a wok, which means that any layer of sort of hard polymers that you build on it are going to have a really tough tough time sticking on.

durability about Woks I Answer All Your Wok Questions

Cites acid resistance (against), repairability (against), rust resistance (against), seasoning durability (against), warp resistance (against)

Um so, if you have a wok that has some polymers built up, you've probably noticed that it tends to flake off um a lot more easily than in a cast iron pan.

The other thing is that with a wok, pretty much every time you're cooking in it, you're going to be deglazing it with a liquid, you know, at the end you're going to be putting a sauce in there. Um and that liquid is very often going to be um acidic. So, that's also going to strip the seasoning.

Um so, if you order a raw carbon steel wok, the first thing you want to do uh is scrub it out really nicely because um there's a layer of sort of thick machine oil on there that's there to protect it from moisture because moisture will cause carbon steel to rust.

if you leave your wok uncoated with oil, the moisture in the air is going to interact directly with the carbon steel and it can cause it to rust.

You know, the only extreme cases are if you put it in storage for a couple years and you come back and the rust has attacked the metal so much that there's actual sort of pitting. Sometimes I've even seen carbon steel pans that are almost eaten all the way through as the rust spreads. In those cases, there's not…

0:30 objects The Woks of Life

carbon steel walks are definitely more prone to rust as are these uh you know Chinese Cleavers you know they're they're made of like a carbon steel

durability about Woks Owns it Don't throw your wok away!!! | How to Revive a Rusty Wok & Daily Wok Maintenance & FAQs!

Cites rust resistance (against)

one other really common thing that happens is if you if you're steaming so if you steam with this walk and you leave the water in without cleaning it if you leave some water in for even an hour or two you'll see a ring that starts to form with uh with rust because the water has some time to work

so this walk after we after we uh scrubbed it it sat literally for just a few minutes and you can see that there's a little bit of surface rust on

1:00 objects speaking on Cult Flav

is pitting a huge deal on a 10-year timeline yes uh eventually just about every pen on the market will pit through to the point where the aluminum core is exposed

durability about Cookware Heritage Steel Review: Pitting the Titanium Series vs the Brand New Eater Series

Cites rust resistance (against)

0:00 objects Daniel speaking on PissedConsumer

It looks great, and you'd think that's a sign of quality, but not exactly. Over the past year, I've had plenty of questions about who this pan is really for. And the truth is, it looks this good because I barely used it.

durability about HexClad Hybrid Passing on someone else's experience HexClad Pan Reviews After 1 Year – Is a $150 Hybrid Pan Worth It?

Cites coating durability (against), durability (against), rust resistance (against), scratch resistance (against)

And yes, now Hexflat changed the coating. But the older pans were PTFE coated like ours, which is part of what sparked a class action lawsuit. Enough owners reported flaking, scratches, and rust to push for a $2.5 million settlement.

That's the same area many reviewers say ends up damaged over time.

They also mentioned coating can flake into food, chip after light use, scratch deeply, often on pans purchased from Costco.

6:01 objects THE FOOD-DEE Professional Kitchens

it is very important you don't soak your carbon steel pans to remove stuck on food they may be well coated but water will get to the metal and rush your pans if you leave it there so don't do that

durability about Carbon Steel Pans Don’t Make this Mistake! Follow These Rules for Carbon Steel Cookware & Cast iron

Cites coating durability (against), rust resistance (against)

don't use a scouring pad when cleaning your carbon steel it will take off the seasoning if you scrub too hard

6:31 objects Prudent Reviews Cookware Reviewer

The stainless steel pan I ran through the same test started developing dark spots after the first round that I couldn't remove with vinegar or Barkeeper's Friend. By the third round, those spots were starting to eat into the steel, and I could feel the indentations with my fingernail.

durability about Stainless Steel Cookware Tested it Finally, a Nonstick Pan That Actually Lasts a Lifetime

Cites rust resistance (against)

8:32 objects Prudent Reviews Cookware Reviewer

In the meantime, just make sure to dry it thoroughly after washing, otherwise it can rust.

durability about Cast Iron Skillets Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Cites maintenance (against), rust resistance (against), seasoning durability (against)

4:32 objects J. Kenji López-Alt

it is very industrial you don't want to leave it out in the rain like i did because it'll rust and now i have to get rid of that somehow

durability about Power Flamer 160e i Owns it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites rust resistance (against)

1:00 objects Helen Rennie

So, I started researching why carbon steel might not hold the seasoning and came across an interesting idea. It might be too smooth.

durability about Carbon Steel Pans Fix Carbon Steel Seasoning with Vinegar

Cites rust resistance (against), seasoning durability (against), surface finish (against)

0:30 objects speaking on Cult Flav was given the product

Quoted earlier on this page. Hear it at 0:30.

durability about Heritage Steel Eater Series Tested it Heritage Steel Review: Pitting the Titanium Series vs the Brand New Eater Series

Cites rust resistance (against)

7:38 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners

put it on a burner 30 45 seconds evaporate that remaining moisture off of there so you don't get any rust

durability about Carbon Steel Pans Five Carbon Steel Mistakes and How to Fix Them

Cites rust resistance (against)

3:04 objects Luis J. speaking on Luis J. Cast Iron Cooking Cookware Reviewer

the only issue that I have is that for some reason now I don't know if this is all the number tens if the number tens experience this or if it's just mine but mine tends to warp from time the time and it'll you know develop a concave obviously going downward so then it starts to spin and then it's not every single…

durability about Finex cast iron skillet Owns it Cast Iron Wednesday: 2 Year Review of the Finex No. 10 Skillet

Cites rust resistance (against), warp resistance (against)

so if you actually soak your pan and that's what was going on in the beginning with me I would soak my pans scrub them and use soap sometimes not always but sometimes and I would you know rinse them with hot water and and then that I couldn't dry the shaft for the handle and that would stay moist or or something of…

3:38 objects Prudent Reviews Cookware Reviewer

GE's support documentation says to avoid cast iron on its electric stoves for two reasons. First, cast iron can scratch the surface of the cooktop

use-case fit about Cast Iron Skillets Passing on someone else's experience You've Been Lied To About Cast Iron Cookware

Cites heat retention (against), maintenance (against), rust resistance (against), seasoning durability (against), stovetop compatibility (against)

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

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

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

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

8:32 objects Prudent Reviews Cookware Reviewer

One thing to know about Smithey Made In and some of these other skillets with smooth cooking surfaces is that the seasoning can be harder to build evenly at first. It can look blotchy or fade in spots, but over months of cooking, it gradually darkens and evens out.

durability about Smithey cast iron skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Cites rust resistance (against), seasoning durability (against)

1:01 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners paid by this brand

is what this pan looked like before and then after soaking in standing water for 24 hours

durability about De Buyer carbon steel pan Tested it Remove Rust from Carbon Steel

Cites rust resistance (against), seasoning durability (against)

Uncle Scott paid by this brand. Stated in the source: “This video is sponsored by De Buyer and will eventually end up on their channel as well.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

the first time you see rust on one of your fancy deuer carbon Steels it can lead to a feeling of panic

notice that a lot of the seasoning has come off of this pan it's okay we're going to reason it again here in just a few minutes

1:03 objects J Ko

if you don't maintain it meaning after you cook it you don't clean it right away you don't season it then it will start to rust like many other uh carbons do

durability about Carbon Steel Pans Owns it 2 Years Review - Smithey Carbon Steel Farmhouse Skillet

Cites rust resistance (against)

0:30 objects Life In Canada

I have some dance on the sides and um it's a pretty thin material

durability about Cuisinart Dutch oven Owns it Best Dutch Oven Tested: Cuisinart, Zwilling, or Le Creuset? Long‑Term Review

Cites build quality (against), durability (against), rust resistance (against), scratch resistance (against)

because when you use this um this one over time it get scratches it get some you know normal wears off so it's very like easy to destroy it

it has some Rust

0:30 notes J. Kenji López-Alt

it comes with this kind of layer of oil on it that is machine oil and it's there basically to make sure that in the process of shipping it doesn't uh rust

durability about Woks How to Season a Wok (non-stick the first time you use it!) | Kenji's Cooking Show

Cites maintenance (against), rust resistance (against)

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

5:40 objects Rob earns commission on this

potentially rust cuz this is just a base [music] steel. So, we have to season it.

durability about De Buyer carbon steel pan Owns it De Buyer Shootout... Which Pans to Buy? | Mineral B | Mineral B Pro | La Lyonnaise

Cites maintenance (against), rust resistance (against)

14:16 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners earns commission on this

if it does go down to the uh cast iron, you could get some moisture in there and perhaps get a little uh rust starting there.

durability about Lodge enameled cast iron Dutch oven Tested it NEW: Lodge USA Enamel Review with cooking & Staub/Le Creuset comparison!

Cites durability (against), rust resistance (against)

Uncle Scott earns commission on this. Stated in the source: “USK currently has affiliate links and/or influencer links with Amazon, Falk, De Buyer, Thermoworks, Breville, Lodge, Smithey and others.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

with these Dutch ovens being heated and cooling down hundreds and hundreds of times over the years, that little pinhole could be a place where some cracking could start

13:04 objects Joe speaking on Joe's Phenomenal Chef

they're also notorious for being bad for stainless steel pans if you have standing water staying in them. Remember, stainless pans have two different layers. They've got an 18/0 magnetic layer and an 18/10 nonmagnetic layer, usually. One of those layers is noncorrosive, and the other one is. So, if you have standing…

durability about Stainless Steel Cookware HexClad Pans Still Worth It? 2-Year Reality Check!

Cites rust resistance (against)

1:31 objects speaking on America's Test Kitchen

the very first thing we learned about carbon steel is that light cast iron it rusts if the metal is bare new pans have to be seasoned before you can start cooking

durability about Carbon Steel Pans Tested it Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner

Cites rust resistance (against)