Equipment Review: Innovative Nonstick Skillets, Dutch Ovens, Saucepans, Lightweight Cast-Iron Pans
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- Опубликовано: 9 июн 2014
- Favorite saucepan: cooks.io/3YIhMNt
Favorite nonstick skillet: cooks.io/3YoBPQw
Favorite cast-iron skillet: cooks.io/46pQ3CG
Favorite Dutch oven: cooks.io/3YvlgCR
Read our testing notes:
Lightweight Cast-Iron Skillets bit.ly/1ikW183
Innovative Nonstick Skillets: bit.ly/1ikW5F3
Innovative Saucepans: bit.ly/1ikW83w
Innovative Dutch Ovens: bit.ly/1ikWaIM
Our traditional winners trumped the future-forward designs.
We tested 3 lightweight cast-iron pans:
ExcelSteel by Cook Pro 12-Inch Super Lightweight Cast Iron Frypan
Starfrit Light Cast Iron Fry Pan
Guy Fieri 12-in. Pre-Seasoned Light Weight Cast Iron Fry Pan
We tested 3 innovative nonstick pans:
Moneta Padella Whitech Frypan, 28 Cm (11 inches)
Berndes SignoCast Pearl Ceramic Coated Cast Aluminum 11½-Inch Open Fry Pan
Gunter Wilhelm 12-Inch Fry Pan with Standing Lid
We tested 3 innovative saucepans:
ABCT Low Casserole with Universal Handle and Mahogany Lid
Cristel MultiPly Stainless 4.5 Quart Sauce Pan with Glass Lid
Twiztt by Joan Lunden 2-Quart Cook, Strain and Serve 3-Piece Set
We tested 3 innovative Dutch ovens:
Pauli Cookware Never Burn Sauce Pot, 10 Quart
Turbo Pot by Eneron Stainless 7 5/8-Quart SaucePot
Twiztt by Joan Lunden 5-Quart Cook, Strain and Serve 3-Piece Set
Can newfangled designs improve on-or even stand up to-the tried-and-true pots and pans we've used for years? We tested lightweight cast-iron skillets (we shallow-fried breaded chicken cutlets, seared steaks and made pan sauce with acidic tomatoes and capers to see if it would react with the iron surface, baked cornbread, cooked crêpes to check browning patterns, and scrambled batches of eggs), innovative nonstick skillets (we made a series of single fried eggs without fat, not stopping until an egg stuck, and then we made crêpes to test for even browning and then moved on to beef stir-fry; frittata; and, lastly, scrambled eggs, which we also made without fat), innovative saucepans (we made pastry cream, sautéed onions, and rice pilaf), and innovative Dutch ovens (we browned meat and made it into stew, deep-fried a pound of frozen French fries, steamed 4 cups of rice, and timed boiling water).
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
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More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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This lady is a great presenter.
She really is!
I agree!, I really like the way she talks us through the reviews and the amount of information and the whys.
I thought she is reading the info from somewhere, how can she memorize that much detail!!???
SHE IS EXCELLENT!!!!
She’s the best!
I love when she does these reviews. Where has she been?
"I'll give you this much: the heat-retaining bowl worked. But so what?"
I love the presentation style. Especially when I'm watching at 2x speed.
Just goes to show you that innovation isn't always an improvement... Shocked that in all those pans tested only 1 came close to meeting expectations... This is why I love ATK, they put these things to the test in a fair an comprehensive way, and it saves us wasting our money on something that wouldn't be worth our time
Innovations requires perfecting. They will catch up eventually.
houchi69 not always. Innovation itself is usually over used as a marketing tool, but nothing more than that.
I support this channel
This is not innovation. This is salesmanship. If you don't know the difference you didn't get the lesson.
Thank you. I am so grateful for these informative equipment videos. I'm going through all of them now. They are SO helpful for a person like me who is learning the joys of cooking and slowly building out their kitchen with proper equipment. This channel/show is such a valuable service, and putting it on RUclips for free is next level helpful. Thanks.
Omg, you’re too funny! “Yeah the bowl works, so what!” I love watching your reviews, I love them even more when the stuff that I actually own comes out the winner. It’s usually the plug-in appliances.
Best review I've seen superb presentation she did not stutter once and moved through very quickly I just subscribed
she is my favorite person. on this channel
"But, so what?" LOL!!
Awesome. I was just in the process of buying new pots and pans and this helps alot
any pot with a removable handle makes me nervous
Me too.
J-U-N-K
I had one snap while making tablet, scar on my foot from scalding hot sugar. Never buying a removable handle put again
Great review of the "newest and greatest" and it looks like the old fashioned equipment work very good for all of us.
Still my favorites are (heavy) cast iron skillets and pots (as long as you don't cook acid stuff for more than ~20 minutes (when the produce may turn grey)). But sure, if those new ideas turn out great I will try them.
Thanks ATK for this clip!
Good source of information! Well presented. Thanks!
Thanks!
Pots and Saucepans without pouring edge are a "no-go" to me!
my favourite is a Demeyere Serie Atlantis.
There extremly fast on induction, great material and perfect handles and lids.
"These aren't your grandma's pans" My grandma's old Wagner ways probably 3 pounds or so, well below half that of my modern Lodge. Cooks like a charm, of course! Great video as always.
Lightweight cast iron doesn't make a whole lot of sense to me. The main draw of cast iron is its heat capacity. That's proportional to mass. Less mass, less heat capacity. Maybe you can thin out the sides and the handles, but that's still going to result in less overall heat capacity, and it's not going to help much with torque anyway.
I was really hopeful for the lightweight cast iron. I loved cooking and baking in my great grandma's cast iron, but it got to be too heavy for my arthritic hands. Had to re-home to my sister and I really miss it. At least after well over 100 years, it's still in the family.
@
Tom Haflinger - By your "logic" you should seek out "heavyweight" cast iron that is even heavier than "regular" cast iron. Nonsense. There is a trade-off here and who is to say that "regular" cast iron has optimized that for everyone. Develop arthritis in your wrists and then get back to us on your love for heavyweight cast iron, OK?
@@jawtek82 French carbon steel is a little lighter and has similar properties. Might be worth a try.
@@jamesaroeuett1567 I have some carbon steel pans. I use them more than any others.
@@jawtek82 It's not that heavier pans are always better. It's that making a lightweight cast iron pan defeats the purpose of using cast iron in the first place, if you want a lightweight pan then there are much better options like carbon steel
I purchased a Crofton white ceramic skillet for $12 AU over 3 years ago from ALDI. I have used it 3-4 times a week and its still like new. I always use a little oil/butter and cook on medium low. Chicken breasts & eggs (even poached eggs) come out beautifully to this day. I cannot fault it. I stained it once but a scrubby fixed that.
I have a ceramic coated cast iron pan at home with a removable wooden handle. I love the handle. It's not super stable, but it stays cool. And it's screwed in the base metal handle, way more solid than just clipped. I love it because I like to hold my pans while I cook
You guys got the best reviews.
I would love to see ATK test Curtis Stone 12" fry pans. His products have been around for more than 5 years. It's Time to test his products !
Test Kitchen, you guys are great. ⭐️
Love the testing you do.
Thank you lisa! You are a total pro!👍⚘
I love her reviews
Always look forward to your videos☺️🤠
Saved me some dough, thank you.
Great review! Thanks!
Have you ever tried a Circulon skillet - it is amazing
You guys are awesome!!!! I base all my kitchen gear on your videos! Can you please do a video on the best Veg peeler?
It's not posted to RUclips as far as I know, but if you subscribe to their Web site you can see the test of peelers here: www.americastestkitchen.com/episode/389-chili-and-stew-go-vegetarian
The winner was the inexpensive Kuhn Rikon Original Swiss Peeler, a Y-peeler design. If you prefer a straight peeler, second place went to the Messermeister Pro-Touch Fine Edge Swivel Peeler. Both were "Highly Recommended."
Should test some of those home shopping tv cookware like the stone pans and see if they live up to the claims
enjoy and look forward to your reviews
Would you all consider doing a "cookware for electrics"?
Great channel. thx
Good to know on the lightweight cast iron. I only use my 52 year old ones if someone who can lift is in the kitchen as my wrists can no longer handle the weight. So I bought a small cast iron skillet to cook eggs as I just can't get them cooked right in nonstick.
She's one of my favorites on ATK. Although my fave is Jack Bishop. In fact, I like all of them with Chris Kimball himself being on the bottom. Still, an all-around great team.
Even better now that the talking head Kimball is gone.
Kimball got the boot
Thank you, very informative!
the 5 layer stainless can be used as like a cast iron or carbon steel if you treat them as such. no soap, season them, cook with them.
I have to agree on the 4 quart saucepan from ALL CLAD. that thing is a workhorse. and it doesn't have hot spots. AND it works on an inductive stove.
But ALL CLAD makes fry pans that are stainless and I don't do things like eggs etc on it. it's good for browning and searing but you have to use some elbow grease to clean it. My dishwasher does very well but there is still some scrubbing after all is said and done.
I've been experimenting with Carbon Steel pans which might be better than cast iron. but you have to season them and you can't put them in the dishwasher. However to clean them you just wipe them in hot water without soap.
All-Clad makes non-stick cookware, but it's very expensive compared to the winning T-Fal skillet shown in this video, or the current winner of the most-recent non-stick skillet tests, the OXO Good Grips Non-Stick Pro Open Frypans. However the All-Clad pans come with a lifetime warranty, so you can exchange them when the non-stick performance fades, as all non-stick eventually does.
@@seikibrian8641 All good points. I tried the OXO and it's great. Test Kitchen is one of my fav shows.
keep up the good work
I have a cast iron Japanese made griddle. It was sold by Williams Sonoma. I have never liked it as much as Lodge. I can never season it as well as Lodge and it ends up rusting.
So, are you saying that your favorite T-fal nonstick pan is better than an Al-clad or a woll?I would have liked to see that test? Thanks
When will you be be reviewing pans that combine non stick with stainless steel surfaces such as the WMF Profi Resist?
Le Creuset is best; requires technique. New green white ceramic, best XL non-stick skillet in my opinion! Easy clean & found thrift store glass lid for a cover.
Can you test hex clad pans
Why would you even consider a cooking surface with aluminum or Teflon coating?
Because the so-called health risks of Teflon are YUGELY exaggerated. I venture that literally NO ONE has ever been killed by Teflon cookware.
@@jawtek82 teflon CAN poison you, but you have to eat giant snowflakes of it before it does anything bad immediately. as long as the teflon in your pot or pan isn't scratched or chipped, you have nothing to worry about. personally, i'd rather just have stainless steel and spray some oil or use butter. and i don't think anyone has been killed by it either. but i'd rather play it safe because stainless steel won't put you in the hospital as it doesn't have any teflon to get into your food
@@DavidLinn Sure. "Play it safe." Then wind up obese and in the hospital having a coronary bypass from all the oil and butter you added so you could avoid Teflon. Newsflash: you're going to die of something, and unless it is some YUGE risk of premature death (which Teflon cookware isn't), then just enjoy your life.
@@jawtek82 people in the 50's were a lot healthier than us and they used lard! the difference was they got a lot more excersize. i welcome you to use teflon if you want and i won't complain or nag, and i ask you to respect my preference for stainless steel and cast iron. i know the science and it agrees with you, i just prefer my cookware and you're more than welcome to use yours
jawtek82
Uh...... oil and butter aren’t that bad for you. And Teflon isn’t meant for steaks and things like a tarte tatin. You can use stainless steel, carbon steel and cast iron in the oven. And Teflon isn’t quite built to last. That and carbon steel and cast iron are basically nonstick and if you have a splatter screen or use a lid a lot of things are avoidable.
We need a more current video. 😎
Could you please test Microwave Ovens?
Sorry sweetie, but we're not gonna do that for you
For microwave oven tests, look to "Consumer Reports." Toaster ovens and pizza ovens are about as deep into "major appliance" territory as ATK gets.
have you tried the Le Creuset stainless steel
Would have been very easy to explain why cast iron has hot spots: very poor heat conductivity. If you have a very even heat source, or use it in the oven, it's fine. Otherwise, you need something with copper or aluminum in it.
Can y’all review carbon steel skillets? I heard it works just as well a cast iron but it’s lighter.
We have a review posted on our website!
2:26 I've never seen a pile of fried eggs like that before xD
I've seen it many times before. Come and find me in Jamaica.
*Rory Jakobs* In the latest test, they stopped frying at 50 eggs on the OXO Good Grips pan. Even though some of the pans only got through a few before they started sticking, that's a lot of eggs.
OXO good grip 12" is the best non stick
Where is the best inovation the WMF function 4 pots? Thats the ones you should have tested
That stainless Dutch oven you recommended is currently unavailable on Amazon. I didn't look elsewhere.
"That stainless Dutch oven you recommended..."
Do you mean the Sauce Pot? Yeah, I think the Pauli Cookware Company is out of business.
I'm getting that finned pot for all the deep frying I do.
Probably a stupid question, but I'm looking for a good skillet, but I want a good fond to build up. I just got a ceramic skillet and I can't deglaze for sauces because there's nothing in the pan
You'll need to use a traditional, stainless steel skillet. Happy cooking!
Or cast iron skillet! Best fond ever.
Who doesn't like burnt chill??? It adds flavor.
:p
bigwalt2990 and gives you cancer.
Bacon
Yes, that also
The T-Fal Professional seems to be discontinued... :( Does anyone know what they re-branded it as? They have a lot of pans that *look* like the "professional", but they all have different funky names now.
In the most-recent test of non-stick skillets T-Fal dropped to second place. The OXO Good Grips is now the top rated model. The T-Fal is still in first place for induction-compatible versions, though. You can get it here: www.amazon.com/dp/B000GWG0T2/?tag=atkequippilot-20
Any 14-inch nonstick skillet recommendations?
I haven't seen any in "consumer" cookware stores, but Vollrath Wear-Ever, among others, makes them for commercial kitchens. If you live in or near a large city there may be a restaurant supply store you could check. There's also mail-order. See, for example: www.webstaurantstore.com/vollrath-67814-wear-ever-14-non-stick-fry-pan-with-powercoat2-and-trivent-silicone-handle/92267814.html
Shipping can be expensive so if you don't need a lot of things it's best to gather a group of friends and place a large order at once so you can spread out the shipping cost over multiple items.
Another option is well-seasoned cast iron, and I've seen 14-inch cast-iron skillets at big sporting goods stores like Cabela's.
What about cast aluminum?
How to order
I searched on the traditional non-stick fry pan she liked, but couldn't quite get the name. Was it "T-Fal" or "Tefal"? I got hits on both, couldn't determine which was preferable.
There are links for all of the recommended products in the description box (if you're on a smart phone, just click the down arrow to the right of the video title).
The brand is T-fal and this is the link they provided:
www.amazon.com/gp/aw/d/B000GWG0T2/ref=redir_mdp_mobile?tag=atkyoutube-20
Jon Ericson I have the T-Fal professional nonstick frying pan. I love it.
What do you do with all the food you make and when you test ricotta cheesecake recipes can you give me a call?, I'll bring the lemon glaze
The staff eats a lot of it at the test kitchen, and they have refrigerators where food can be kept to take home after work.
How can you do eggs in cast iron pan without any oil? I use a little oil/butter in any pan, even nonstick. That Tefal you showed is good only on the stove, but the teflon kills pet birds, so no, no. Anyway I like pans/skillets that can be used both on the stove and in the oven. From Tefal I love Tefal Ingenio with removable handles that can be put in the oven without the handle. They also work on induction units. They are amazing.
Teflon doesn't kill pet birds. Well, it does if you leave your bird exposed to a pan that has been drastically overheated well above 600 degrees with nothing in it. But no one does that.
tibbs.unc.edu/ask-a-toxicologist-is-it-safe-to-use-teflon-pans/
ATK: Our favorite 7.25 qt LeCreuset, which is $249
Me: *Checks price of LeCreuset, sees it is indeed $420, is disappointed*
I love this channel, but the Imperial units make it so difficult to judge sizes, weights and temperatures and I'm not going to watch this with a converter next to me. Could you display this? Would help a lot.
For round and about measurements - a kg is 2.2 pounds so 7 pounds is approximately 3.5 kg. A US gallon is 3.85 liters so 1 quart (a quarter of a gallon) is approximately a liter. A cup is around 250ml.
Warning not to use these conversions for cooking which is a science but to get an idea of sizes and weights. Hope this helps
My #1 complaint about all pots, pans, utensils, etc. is any kind of a SOFT material on the handles. We've had several over the years ... *they ALL get soft and sticky* over time. Now I will NEVER buy ANYTHING with a soft grip material on the handles.
That allclad, 🤤
2 minutes of Lisa on the regular ATK is not the same as Lisa resting. I am loving her?
That Le Creuset is double the price now.
All of these videos end like this: “In the end we like the super expensive one we’ve always used here in the test kitchen.”
Pretty much an ad for All Clad everytime.
Reviews later videos gave bad marks against "long handles" "handles that stuck up in the air versus horizontal" and needless "helper handles" that added extra weight and all them negatives ended up being the test kitchens top pan ( sauce pan ) All Clad. 😂😂😂
I really don't understand some of these reviews.
Whoever said being BASIC was a bad thing, never watched ATK!
Yea most "innovations" on cookware are just marketing schemes. haha
the one innovation that works is $225
Nope, not buying All-Clad no matter how hard you push it. It's WAY too expensive for what it does.
Couldn't concentrate because of the hot dude in the back at first. He's an Orioles fan and has a beard? Give him his own segment!
Please do a toilet paper review. Yes, I realize this is all about the kitchen, but the bathroom shortly follows.
2:43 LOL
Is that Joshua Weismann in the back? Lol
If it appears to good to be true...
A few comments: T-Fal professional: Warps easily. Not a rugged pan at all. It does keep its nonstick coating over the years.
Light weight cast iron: much better than reported here. I use vintage cast iron from Griswold and it is perfect for many cooking tasks like cooking meats. I'm not going to scramble eggs or make crepes in a cast iron pan. Why would you? Ceramic: totally agree with the reviewer. This is a gimmick.
No mention of how the testing of the ceramics was performed "over time" or how the use might have contributed to a deterioration in the non-stick quality.
I LOVE my ceramic coated pans, including the one I've used for over 20 years. Ceramic over aluminum or ceramic over steel. Just preheat a little and don't use super high heat. They aren't especially expensive, do a fine job of cooking, retain their non-stick qualities, don't deposit toxic Teflon or anything else into my food, clean up beautifully, and last forever.
Why didn't you review the 'copper' and the 'granite' non-stick cookware? You also didn't mention which non-stick coating these were using. A couple of them looked very much like Teflon which I won't use. I've used them in the past and since most of the coating has come off, I must have eaten the Teflon. Yummy.
your favourite is the t-fal non stick bullcrap? in kitchens i've always liked using aluminum and simple stainless steel stuff. the non stick stuff just ends up becoming.... aluminum or steel equipment in the end....
+anarchism its not their favorite pan, its their favorite nonstick pan
+anarchism The reason they said the T-FAL aluminum pan is good is that you can pay a lot more for a non-stick and it'll wear out just as fast. T_FAL is cheap, and the aluminum doesn't let you use it on an inductive stove.
no way! i didnt know that you couldnt use aluminium on a unduction stove. thanks
I have a full stainless steel pan from Tefal that works on my induction unit. I bought in the Canadian Walmart for around $30.
A removable handle??!!! Oh, hell no!
OOPS! Come here, doggies!
How many of these gimmick pots and pans are still around?
Innovation is only good if it improves. When it limits, its progressive.
I want my handles permanently attached. If my life has proved anything it has shown that if it can detach, it will. At the worst possible moment to do the greatest possible mischief.
Cooks have known for ages that cast iron has uneven heat. Also - No comparison of older pans with a smooth cast iron surface, either, vs. newer "pebbled" surfaces. Can't say I care for the newer pans.
I don't use cast iron for eggs (I prefer non-stick omelette pans and saucepans for that), but in cooking meat and vegetables I don't find any difference between my old Wagner Ware and my new Lodge pans as far as function goes.
I need a job their eating the food.
"The heat retaining bowl worked, but so what."
Ain't nobody got time for these shitty innovations. Cept that silica oil. Now that shit's hot!
+Michael Schwartz * silicone oil. I have an electric skillet that's oil-filled, and it really does do a good job of keeping the cooking surface evenly heated. Some cheap electric skillets will show a hot spot where the heating element is.
3:25 "Just over 7 lbs"
US world famous cuisine... .
I've noticed that each time these folks review the All-Clad pots, etc., they NEVER mention that the rims aren't flared, so anything you pour out of them drips down the sides of the pot and makes a mess. That's pretty important to me and, I should think, to anyone else. I can't believe none of the testers ever noticed it, so why don't they mention it--certainly not my idea of an objective or thorough test.
the All- Clad copper is flared that's what I own
No such thing as a good no stick pan and skillet. Nothing beats a well seasoned cast iron and seasoned carbon steel. Non stick surfaces never last past 6 months even with the softest no stick certified sponges and soft plastic utensils.
Performed almost as well as our favorite. And then she doesn't say what the favorite is. WTF
It's the Le Creuset if you're interested.
She said at the start, the tefal.
stick to the old fashioned cookware.
Who gets to eat all the food you make? Need volunteers?
That pot is no longer $249 lol
Disagree with much of what "Test Kitchen" comparisons usually report. For example, she says in this video you do not re-season non-stick ceramic AND it loses its non-stick. I have Berndes, they clearly state on their packaging to add a tiny bit of oil back after cleaning. Those Berndes pans last for +5 years as non-stick IF YOU FOLLOW MANUFACTURERS INSTRUCTIONS. Why Test Kitchen cannot read and follow instructions for things they are publicly comparing is beyond reason to me. (They have done this with other reviews, again not reading nor following instructions then giving them a thumbs down.)
Who gonna eat all the food that they cook?
+IndiansGirl RedC I have a friend who works there. They get very nice lunches and dinners to say the least
+IndiansGirl RedC -- Ditto what Justin H. said. They even have refrigerators set aside for staff to use to hold food to take home until they're off duty.