Gordon Ramsay Endorsed THESE Pans?! 2 Chefs Test HexClad Pans
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- Опубликовано: 28 янв 2023
- GIFTED | Today our 2 chefs Ebbers and Kush test and give their honest reviews on the Gordon Ramsay endorsed HexClad Pan Set! But will they impress the chefs?! Watch to find out!
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#Sortedfood
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Хобби
To Sorted: If you guys are trying shifting Kush in front of the camera, I am personally a big supporter of this for the future it is nice having 2 chefs.
I agree. I miss James too.
Very much the same! Would love more Kush!
Skip..kush is a wet blanket..keep him cooking behind the scenes
@@evoljetta that's a lot of contempt for a someone you don't know in a reply on a comment on a RUclips video?? To achieve what?
😲 😱 😲 😱 😲 😲
Honestly, Kush's tip about how you avoid the oily pan by floating oil above the water was such a lightbulb moment and one of the best minor tips I've seen on this channel. It's such a good tip.
I didn't hear that tip. Do you have the time stamp for it please?
9:05 for people that lost it like me 😁👍
Right? I thought the same ... great tip!
@@Sletchman same! massive "OH!" and facepalm moment for me too!
@@Sletchman Right? I felt quite stupid for a moment but now I really hope Kush has more tricks and tips for us.
I like how Ben is like the dad that no one takes seriously while kush is like the mom that you passively listen to until they scold you.
And like a mum, casually reached around and fed Barry. It was adorable.
they do make a good couple. I'll ship that
Kush: "Boys Listen"
❤u boys fab u might think of a female cook😊
This makes parenting sound like terrible business.
The oil and water trick is actually so smart and clever but so obvious once I think about it. Thrilled to keep learning more about how to make better use of my kitchen
What's the oil and water trick?
@@slowjocrow6451 see 09:11 just have a layer of oil on top of water
I think this video highlights how good it is to have a second chef in the kitchen with Ben. It's something I hadn't realised how much I missed it since James moved on, but whenever he comes back, or Poppy comes through, it's always great fun.
I hope Kush and more of the food team appear in videos more often, it's great fun
Glad to know you love other team member appearances!
It's the first thing I noticed as soon as James left. I hadn't realised how much more balanced having two chefs was until he was gone. And not having the pressure of always being the sole teacher / professional on screen seems to let Ben have a bit more fun to boot.
@@SortedFood I would love to see more food team shuffle through or normals teach film crew. Where the normals get to show off the knowledge(badges of last year) to someone.
Agreed. I missed James when he left and although guest chefs are also great, give Kush a promotion and stick him in front of the camera please!
@@SortedFood Poppy needs to be bought back, but in saying that Kush is awesome also ❤️.
Always so happy to see Kush, he's been showing up in the background a lot more recently and he's always a pleasure. He almost seems to have a bit of a mischievous nature that I really enjoy in this group.
The Christmas PIO Live proved that Kush is a chaos demon, and it makes him truly glorious!
Almost a year later and it's such an amazing amount of growth Kush has gotten as an on-camera member of the team. You can tell that here he's still clearly nervous, a bit quiet and reserved, unsure of himself. But here he is now, cooking up a storm, providing the chaotic energy the team was missing, and all around just being an amazingly fun member of the team to have around. Glad to have him here in the group, and hope to see even more of him in the coming year!
Okay, I missed how funny 9:40 was on my first watch, because that kind of behavior has carried through with him even to this day. Though now, he has no qualms about behaving like that with the normals, it's amazing to see XD
Guys, please use this pan for next few months and come back with the long term review. And more of Kush please - fantastic debut mate - the charm, the humour and the knowledge ! Impressed !
there are some long term reviews on youtube and apparently they dont stay non-stick very long
@@guguigugu Anyone losing the non-stick on their pans is using them wrong. I've had mine since late 2018 and they're perfect. I use them weekly (3-4x/week) and make everything from steak to scrambled eggs in them. They are fantastic.
I have had them for awhile now and still as non stick as day one. I literally throw cheese in them no oil nothing and make melt it and turn the cheese into a crisp and no sticking whats so ever.
Agreed agreed agreed
We've seen his dishes, we heard his voice, we've even seen into his fridge. But now we got one whole Kush. I approve. His dynamic with both Ben and the normals is a gain for Sorted.
Kush is a great addition to the front of camera team! He naturally fit in well with everyone, already being friends with Ben and feeling comfortable ribbing the boys
He's also got a natural upbeat charisma and energy that's great. Definitely have him on more in the future
Edit: and if James or Poppy or another chef comes on as a guest you can finally have a 2v2v2 battle with normals and chefs paired off with each other!
Or a 4 person pass-it-on with James, Poppy, Ben, and Kush. See how a team of chefs goes.
@@DysonParkes This!
@@DysonParkes that sounds amazing!
Couldn't agree more!
omg yes to this!!!
I would like to see a “one year later” review of the hexclad now that you’ve had it all this time.
Warped is not covered by warranty.
Mine were warped and I purchased low edge for crapes. Since they are warped, the thickness of batter will be off. Or does your batter not run down hill?
How were your crepes? A bit thin in the middle?
2.6 mil is a lot!
Hexclad even sent me a chart with how far off they can be, and still be considered within their tolerance.
Made in China.
You can cook eggs on stainless with oil and correct temp even without any nonstick coating.
HexClad Cookware Convexity
8" HexClad Hybrid Pan 0.5-0.8mm / 0.05-0.08em
10" HexClad Hybrid Pan 1.3-1.7mm / 0.13-0.17em
12ª HexClad Hybrid Pan 1.7-2.1mm / 0.17-0.21cm
14ª HexClad Hybrid Pan 2.3-2.6mm / 0.23-0.26cm
12" HexClad Hybrid Griddle 2.1-2.6mm / 0.21-0.26cm
10" HexClad Hybrid Wok 0.9-1.2mm / 0.09-0.12em
12" HexClad Hybrid Wok 0.8-1.1mm / 0.08-0.11cm
14" HexClad Hybrid Wok 1.2-1.5mm / 0.12-0.15cm
1gt HexClad Hybrid Saucepan 0.5-0.7mm / 0.05-0.07em
2gt HexClad Hybrid Saucepan 0.8-1.1mm / 0.08-0.11cm
3gt HexClad Hybrid Saucepan 0.9-1.3mm / 0.09-0.13cm
5gt HexClad Hybrid Saucepan/ Dutch Oven 1.1-1.4mm/ 0.11-0.14cm
7gt HexClad Hybrid Deep Satué / Chicken Fryer 2.2-2.5mm / 0.22-0.25cm
Damn, Kush feels like he has been in front of the camera all his life. We need more of him!
He's a natural.
@@SortedFood After the live Christmas show where he was basically the Harpo Marx of the group, without saying a word, in the first minute or so of this video when he was still silent I started to wonder if that gimmick was going to continue. Which certainly would have been a funny bit, but I totally agree, he's a natural.
I was so happy to hear that Kush would be in front of the camera that I squealed in joy.
Kush going parent mode on the normals made me laugh so hard, I love the energy he brings!
With Kush getting a little more presence, I can't help but think bringing James and Poppy in for an all-chef PIO needs to be in the works.
I have these pans, they're great pans, and very much worth the money. There is one caveat to these pans: Their mortal enemy is the egg. Because of the hybrid nature, egg gets stuck in all of the little crevices, and makes it more difficult to cook. However, if you're cooking your eggs with other liquids, or you use a good amount of fat, it won't be an issue. Fried eggs are especially heinous and require a good bit of oil so they don't stick... which means you can also use the oil to baste the top of the egg to cook it faster, so there's that.
I disagree about the eggs getting stuck in the crevices,those crevises are the teflon wheras the raised parts are stainless steel which the eggs stick to
I am frustrated, because everything I have seen of these pans seems to require quite a bit of fat. I can do that in my cast iron, enamel, and steel pans. The entire idea of non-stick is to use less fats. For other items, do you find yourself using less fats for cooking?
@@MrFrootry a Granitestone nonstick pan instead. I can cook pancakes and eggs with no oil on them. They're also cheaper while preforming better.
When James left to pursue a different path and the guys featured various chefs I hoped Kush would want to step in front of the camera. Such natural chemistry, and all of his knowledge. I'm loving this.
Finally! I've been hoping for Kush to appear properly in a video, and now we get it! Please bring him back for more!
Glad you enjoyed it and got your Kush fix!
@@SortedFood is kush the one replying to all these comments, seems like every single one
@@edwardschofield845 i am not sure if he does. I have seen him reply in the Sorted Food comment section under his own name.
@@SortedFood no you don’t understand. We aren’t asking for more Kush. We are demanding. Thank you😁
In fairness, you can grab a dollar-store pan and it’ll look like a rock star on its first outing in the kitchen. The real selling feature is how well they hold up to use. I want to know how these pans are doing after a few months. Thanks!
House and home and America's test kitchen have both called this pan one of the worst I've ever seen. No matter what they show you behind the camera the pan doesn't work! They only use it on the back burner closest to the camera on the stove witch means they are getting paid to show them using it.
You can't trust them anymore! They sold out!
Shaaaaame
I bought a set of these. Funny enough it was about a week before Gordon started pushing them everywhere. If you understand what these pans are, and perhaps most importantly what they're not, they can be excellent and produce great results. If you try to use them like typical non-stick with no oil/grease, especially if you crank the heat up too high, you're in for a bad time and will be disappointed (and I think the company is a bit misleading with their non-stick claims.)
I like GOOD cookware. My other cookware is Le Creuset and All-Clad D5/Copper Core. Some things are just best made in non-stick pans though. I was always a bit annoyed at being limited to cheap aluminum pans with a temporary non-stick coating that quickly broke down. My HexClad pans have worked well and I am legitimately satisfied with my purchase. Yes, I have to use butter to really keep my eggs from sticking. Lets be honest though, if you're cooking your eggs without some butter you're doing it wrong!
Been waiting for Kush to appear fully in a video! I still miss James, but love Kush! Hope he appears on camera more and more! I’ve missed chef vs chef videos
its also nice to break up the english cuisine monotone. he also has a nice calm personality
@@shevahauser1780 We also get a different accent. Where is Kush from?
I second this. ❤️
@@lancelindlelee7256 I think London, he sounds a bit posher than the others I guess!
@@shevahauser1780 he made a great apple pie! In the past sortedfood have made lots of not typically British food, they are in London after all!
The fail here is the cost for me. Especially at the moment. Years gone by, I spent too much on equipment. In the last few years, pushed into a new situation, I have gone backwards to older tech, if you like. I have bought several cast iron pans (heavy duty ones) and taken the time to season them and be a little more patient with them. I get great results now, and even the "expensive" French ones are far cheaper than these HexClad pans.
My biggest revelation, and I would LOVE to see you guys look at this, was to buy a large, Indian Tawa. Mine is 26 inches and really thick! Originally, I used it over wood, but to make it easier to use on an everyday basis, I bought a paella gas burner for it.
I cook curries on it (Pav Bahji, of course), ragu on it, stews, toasted sandwiches, delicate fish dishes, pancakes, bacon and eggs, traditional pasta dishes, Chinese rice dishes and stir fries - basically, things from every cooking tradition.
It is easy to keep clean, things rarely stick, and since when I use it I have it hotter in the middle and cooler around the edges, it is so versatile. And it cost about fifty quid. I use mine in my garden kitchen because I don't have room inside, but wow, talk about change my cooking!
Could you do a video on the safety of "ceramic" pans?
Different from different companies.
I changed from teflon for health concerns thinking they were really ceramic and now I'm hearing about PFA concerns.
Kush is such a great addition to the team.
As soon as he stage whispered “I know” after Ben described his tongue, I was hooked.
Yay Kush and yay Sorted!
"After Ben described his tongue, I was hooked."
So was Kush. ;)
Ben has been killing it as a solo on camera chef, but Kush coming in was also fantastic, would love to see more of him in the kitchen going forward
Excellent video and presentation. My only regret is that you didn’t test frying an egg, which is the standard nonstick test.
And it's where these hexclad pans completely fail
So funny enough, a few months ago I watched Chris Young's video on these pans, and his take was they are good, but not as non-stick as the adverts claim it to be. I think you guys partially demonstrated it when cooking the salmon. No matter the pan, it seems oil is your friend.
For me, my main cooking method is an old Lodge cast iron skillet that I've had for at least 10 years now. I do keep having to re-season it every now and then, but its lasted me a long time. I do notice that for temperatures in most recipes, I usually have to go lower in order to not completely burn my food. I'm wondering if its an easier adjustment for cooking to go from cast iron to Hex than it is going from a non-stick pan to Hex
Kush is a great addition to the front of camera team! I honestly loved when he just told the boys to listen 😂 It was so funny to see him do that on his debut video
Yay! Kush needs to be on much more often. Love him and him adding to Ben's innuendos is priceless LOL 😁
Adore Kush! He's so informative and has great presence and energy - please bring him front of the camera full time! 2 chefs really works for this show and he is bloody brilliant, isn't he?
This channel has come to feel like family for me, and after one episode Kush is bringing the step-chef-father energy we've been missing. We all know it's right...adopt them Kush.
Kush was a revelation for the show, I wasn't expecting him to come in on such a high. I hope we see a lot more of him.
Kush coming in high huh? :D
Yeah but he's not James...
@@thaphreak Of course he's not. He's not a James replacement, he's an entirely different person. I personally prefer him to James, but to each their own.
You can see the months / years of Kush teaching the normals when he tells them to listen. I can only imagine the patience that man must have to deal with the 3 of them when the food team helps with ideas / recipes, whilst knowing that it might all go horribly wrong if they miss the important bit. Nice to see him in front of camera and would be happy to see more if he is up for it.
This video perfectly demonstrates how much the channel and brand has developed into a trusted and respected platform that a range of companies that provide differing kitchen and culinary products collaborate with because the channel has a wide outreach and social network that gives these companies good publicity and the fact that these different companies are willing to provide their products free of charge that gives the channel the opportunity to test them without having to burden the financial load, create content that creates their income and promotes the products they test that introduces these products to customers that benefits the company too! The channel has blossomed into something unimaginably successful since its inception 13 years ago and I’m sure there is still so much more growth to be made
I've had a set, couple uses per week for about 5 years. I honestly bought them for the look but they've surprised me. I don't use metal even though they say it's fine because every utensil has a corner somewhere and over long enough it doesn't feel worth it. Other than that no special treatment and they're still as non-stick as when I got them, which is to say almost as good as a pure, dedicated nonstick. Most things either come off with a shake of the pan or at most need a bit of a push to release from the grid. Super easy to clean, too, although stuff will stick to the rim and the rivets. Usually a once-over with soap and a brush is plenty.
Honestly, it was really nice to see Kush on this side of the camera. He always seems amusing when we catch glimpses. If he's comfy with being with the boys on screen more often, I welcome him to the side. Plus, it's nice to see someone who can one up Ben in the kitchen!
Great seeing Kush getting more involved,. He's done so much work behind the scenes, he deserves the chance to show off a bit and he's damn good in front of the camera too!
It's lovely to eventually see Kush fully involved in an episode in front of the camera - I hope he'll be a "star" more often :)
TBH I'm a bit disappointed, seems like you really didn't want to criticise the pans. I think it could have been a much better test if you did rome recipes with a lot less oil (or even nothing, it's less tasty but possible on a non-stick pan). The results you hade were what I'd expect from my... stainless steel pan. I wish you had made fried eggs or black pudding with no oil - I believe these would show a big difference between these and normal teflon pan. And I say that because I've seen some other chef testing these pans recently and showing how easily the non-stick coating wears off after time :(
But I still like you and love your show and am looking forward to next videos :D
Yep. A perfect example is the salmon - the piece with the wet skin stuck, even with oil, although somewhat less than a stainless pan. But they were using far more oil than I use.
Kush is a great addition for the team. Good stuff from you guys, as usual!
My issue with non-stick pans is that in a few years, the coating will wear out. Even ceramic apparently looses it’s non-stick properties over time. I didn’t want to spend £500 on pans for them to last only a few years. Though I see that Hexclad offer a lifetime guarantee - I’m still dubious.
I eventually plumped for Elite Tri-Ply stainless steel pans from Procook. They perform really well and with some seasoning, nothing sticks. The best thing about quality stainless steel pans - they’ll last a lifetime.
The warranty does not say anything about the pan remaining non-stick for that long. It even explicitly excepts loss of non-stick part as normal wear and tear.
Properly treated ceramic pans never lose their coating. But most people dont treat them properly.
On a gas stove, anything but steel or cast iron will fail over time. Induction stoves are the best, keeps your pans healthy.
9:41 love that Kush is telling Baz and Jamie off like naughty children already! Is he the new “Dad” of the show? And does that make Ebbers the “Mom”? 🤣🤣🤣
Lol Ebbers was always the mother hen
in a way Kush showed who really is the chef in the kitchen. He did not ask he demands.
He is not the dad (that title is still James) He is the master.
@@sirBrouwer maybe Kush is their godparent lol
Ben’s always been the mum
Ben: “I’ve got a very soft, delicate tongue!”
Kush: “I know!”
OMG- he PARTICIPATES in Ben’s innuendos!
He’s a GEM. And must return!!!🥰🥰🤣😂
"I love the height of this pan" just as spoonful of sauce flies out the side. lol
love having Kush on the other side. its nice having two chefs and his personality is a nice balance within the sorted crew. I've been a fan for a few years so its nice to see a new friend. As for the pans....Gordon Ramsey haws his own set of pans and kitchen items so its odd to see him endorse the competition. Especially because his are around the same price point and quality. I would love to see a follow up from you guys lets say 6-9 mths from now to see if the pans are still as good as they are new. Do what Jamie said and be realistic.....a normal cook is not going to put the pan in the bag, just stack them like normal non-cheffy people do. Keep up the Great content and MORE KUSH!!!
Finally, another chef is sorely needed as part of the on screen team. Kush in Pass it On maybe?
Yess
Yes please
Kush is a natural in front of camera. Love him and Ben together. Good banter - you can tell they’re friends as well as colleagues… :)
Kush is great fun!
Was about to say the same. Really nice! 👌
@@SortedFood love love LOVE Kush on camera, obviously been a part of the team for a while but behind the scenes so the chemistry is already there, would love to see him on camera regularly! Would love to see him added into Pass-It-On and have two chefs in that again!
I also loved to see that when the ''boys'' started to be rowdy Kush used is natural chef's authority and demanded them to pay attention .
Kush is awesome! He's an amazing addition and now that he's slowly adding himself in front of the camera Is even better. Can't wait to see a 3 way chef battle with James in the mix.
I really like the energy Kush brings to the kitchen and I hope we’ll see more of him in front of the camera (as long as it’s something he wants and is comfortable with, of course).
I'm still unconvinced by the pans having seen another review on here a wee while ago, but by god I fully endorse the "get Kush in front of the camera more" innovation. The interplay of two chefs is something that's been missing, Kush himself is a delight, and his scolding the boys was wonderful. More Kush.
The pans are mediocre, I'd prefer a carbon steel skillet.
Yeah, I think they went way too easy on them. They didn't even try to cook really difficult stuff like eggs or do any stress testing to see how the coating holds up to wear and tear. Plus they should have done a side-by-side comparison with a cheap $10 non-stick pan to see if it is any better than its significantly cheaper competition. I usually like their review but this one was disappointing tbh.
Yeah. America's Test Kitchen did their intensive testing and they did not perform well...
I have the full set and I absolutely LOVE mine. I have no issue cooking eggs and don’t use lots of butter or oil at all. The only thing I regret is not buying them sooner. Videos on here swayed me to not get them sooner and I have now learned that you need to try things for yourself to truly know if you will like them or not.
This is amazing! So happy to see Kush in front of the camera.
So are we :)
Kush's voice is so soothing and lovely to hear 😻 and his insight and the way he delivers it! Please, give us more Kush
Would love to hear how these pans are holding up 6-12 months down the line.
I tend to stay clear of celebrity endorsed items, as from experience, they don't last.
I had one of Gordon Ramsey's signature cordless whisk things, it didn't last a year with very light use
The blades for chopping ice broke, when chopping ice and the milkshake frother/attachment, which was plastic, also broke
In the end the motor just gave out, all in less than a year.
Kush makes an amazing part of the crew, please have him stay in front of the camera! Also, cannot wait that one day, we might have an episode with Kush and James! That sounds like so much fun to see their interactions together! 🙂
Chef vs chef vs chef would be amazing
I keep imagining James saying "Where's the Kush?"
Finally adding one more chef to the screen. Nothing better than two chefs vibing, doing their thing and working together. More please!
Absolutely delightful commentary from the whole group dynamic! Felt like chefs were kindly teaching techniques that everyday people can use. MORE KUSH!!!! He was so chill and amazing!
Loved finally seeing Kush appear in a full episode. It would be great to invite James back and team each chef up with a normal in some sort of battle or cook-off! Or perhaps a pass it on with 3 chefs and 3 normals. Or invite Poppy and James and have a 4-chef-only pass it on where the normals get to watch from behind the scenes and comment. Oh, the possibilities!
Oh my gosh, this sounds amazing. Please make this happen!
A 4 chef pass it on with poppy sounds incredible! I would love them to make this happen!
Poppy to busy living Janice’s dream of being on masterchef so I presume getting a hold of poppy is proving a tough task
Kush has an extremely mild yet chaotic personality , i absolutely love him
It's great to see a second chef in the studio kitchen once more, but I also love seeing Kush working in the test kitchen with the rest of his team. The two strands really compliment each other and also expand the Sorted universe. The original gang with their banter and challenges, backed up by a team of people who have admirable skills and passion for amazing food.
I’m loving the chemistry of this team! It’s awesome to have more insight and see the differences of chefs just like we see with the “normals”
LOVE LOVE LOVE Kush!!!! I always find it hilarious when he’s coaching the boys behind camera, and it turns into a full on, parental
“WTF are you doing?!”
type of moment! 😂
I hope to see more of him in the future.
I would love to have you guys do an update on these in a few months or whatever to see how they've held up after some usage.
YUP! This right here. The biggest selling point of these is their durability which... I'm dubious about.
I am an old curmudgeon, so my first response to these pans is "Yeah, yeah, right. These latest celebrity endorsed " must have" product; now, how many times have I heard this hype ( it doesn't help that potty mouth Ramsey is shilling for the pans)?" The fact that the Sorted team is actively testing the pans does give some legitimacy to the product, but you are right, only time will tell. I'm old enough to remember when Teflon was considered a wonderful miracle; now, .....?
I’ve had my hexclad set for over a year now (it was my Christmas gift 2021) and I absolutely love it. I still keep one regular nonstick for pancakes because I like mine to be evenly browned and the hexclad pattern shows on the pancakes (which I hate). I was so sick of regular nonstick - even pricey ones- needing to be replaced every couple of years due to the coating wearing out.
Everything else I use hexclad for skillet or wok-wise. I don’t think it’s necessary for sauce pans so I stick with stainless steel there. I don’t typically use metal utensils out if habit, but I have occasionally. I do use the dishwasher, though, and after more than a year of use there isn’t a single scratch.
@@jdubbis Ditch the nonstick and get some good cast iron. I cooked pancakes for my wife and I this morning in my 12 inch Lodge skillet. Not a one even thought about sticking.
@@brianhayes7153 cast iron pans are for everyone and you really need to put in some work and thought. A food non stick pan is simply more convenient and the better option for most people and almost all use cases. And no, they aren't toxic. That's simply an outdated myth.
Kush is a wonderful addition to the mix, bringing both knowledge & personal chemistry. The Hexclad pans on the other hand have some fairly scathing reviews. The guys cook in one brand new, but every brand new non stick is lovely. These pans appear to wear out very quickly & when the Test Kitchen tried to test them, they failed to even complete the first test! The verdict seems to be that they're overhyped, so it'd be great if the guys could use it for a few months and give another review
Absolutely loved having Kush in front of the camera. Great insights and also the banter and differing perspectives with Ben was fun and educational. Just the right balance.
The real question is: How well do they stand after a year, or even two years of cooking with them, daily?
Indeed. All new pans work really great on the first few cooks.
Americas test kitchen tested these and hexclad were a big fail.
@@nwsports8043 Chris Young and Freakin' Reviews also did some long term testing. The Hexclad's performance with eggs is pretty dreadful.
I think they may want to re-test the pans in a year or two
@@nwsports8043 America's test kitchen is flawed because they treat every single pan the same despite any instructions that a specific pan tells you to do. Of course products are going to fail if you don't follow the instructions, it's like if you drove 10,000 miles without changing your oil and complaining that your engine overheats, it's not the engine's fault you didn't follow proper care.
We’ve been eagerly awaiting Kush’s debut! He’s great and a much-needed addition to the channel! Please include him more - maybe in a pass it on…😁
I knew it had to becoming, loved him!!!
A set of 3 good nonstick pans runs about £40, but really need to be replaced every year or so if you want maximum performance, so you would need the hexclad to last a decade minimum without degradation to make this reasonable at that price point.
BTW Kush does a great job in front of the camera
I invested years ago in a good set of All Clad pots and pans. But if I were in the market for new pans I would definitely look at these. Kush’s advice to buy one to start is helpful.
Kush has such a calm and confident energy, it’s a great contrast with the boys who are a bit more rambunctious. I hope kush will be in more videos!
I hope we see more of Kush! Not only is it great to have a second chef but amazing chemistry with everyone else with him being someone behind the camera for so long!
Kush was an absolute treat to see this episode, and in general I've been loving the transition of more and more Kush on the channel. He looked like he was having a good time, so if he's comfortable stepping out more into the spotlight and doesn't feel pressured into it, I'd love to see more of Kush in the future!
One thing that chefs don't teach (or realize) is that when cooking non-dried foods, like that salmon, is that the water coming out creates a small barrier between the food and the hot pan. The vapor cannot go above a certain temperature until it has all leached out. But... you can actually do a better sear, or caremelize things such as onion quicker if you _add_ water to the pan (1/4 cup or so). That allows using higher heat and quicker cooking without over searing,, because water will boil and mix with the vapor coming from the food. It will caramelize faster and often better than with just oil and drying the food.
1:56 the look on Jamies face "I can not believe that we have two of them" 🤣🤣
There will forever be a James shaped hole in my sorted heart, but Kush is giving me what i never knew i needed. Plus loads of achievable recipes I'll be trying soon. Lots more of both please
Well said!
Can't wait until James comes back and there's a 3 way chef battle!
James was my least favorite personality on this channel. Things improved after he left.
@@TeemoTemosson
Yeah agreed. There were very rare moments when James was enjoyable to watch. The vast majority of the time he made whatever he was in worse.
Well, guys, I remember when Silverstone and T-Fal first came out and what a game changer that was. (I still have pans from before then- they're sad, but I still use them) I remember having to adjust the way I cooked back then. Haven't used anything higher than medium heat for the last 30 years. I don't see anything new with these other than the design in the bottom of the pans, but maybe I've missed the point somewhere along the way? I thought Kush looked like he felt at home in front of the camera, and honestly, watching this episode just made me hungry.
Absolutely love my Hexclad. I started out with the 12 in, used it for about 6mo and fell in love with them. Now I have about 6 pans/pots. Although they are dishwasher safe, I think it’s best to hand wash them. They are laughably easy to clean.
It's great to see Kush in a more active on-screen role! He seems like a wonderful person, and has a great on-screen personality. Also, probably nice for Ben to have a geekier friend to help him out with all these normals...!
BTW at 2:08 you mentioned the pan does not contain Teflon. It contains no PFOA which is the stuff that was banned a few years ago. But it does contain PTFE (Teflon), that's where the pan gets its non-stick properties.
To add on, PFOA is still used in some products that are imported. So it's not technically completely banned. So do be careful when ordering from overseas. (Most don't contain it, but there is the slight possibility.) Also, PFOA was how Teflon was made and was the "toxic" component. By removing that, it is now considered safe. PTFE is said to be completely safe to even ingest. Obviously not a ton, but tiny bits wont be harmful.
Didn’t they say it was ceramic-coated in between the steel bits? So not teflon in that case (AFAICT these are different things). The hexclad website reads “non-stick ceramic valleys. We’ve used a high-grade non-toxic Japanese coating infused with diamond dust” which sounds like BS, except the part that also mentions ceramic. Couldn’t find the patent after a quick search so it’s hard to know more.
@@houlecorndamoilpopcorn5507 From Hexclad Commercial website:
Q: Are your pans free of PTFE?
A: Our pans are PFOA free but contain some PTFE. PTFE is in over 95% of all nonstick cookware including our ceramic-based nonstick. PTFE is safe and inert. In fact, it is used in surgical matches meshes, dental implants and heart stents which are all implanted in the body. We do not use PFOA chemicals and other chemicals that gave many other nonstick pans a bad name. Why do we use some PTFE? Sadly, non-PTFE nonstick cookware does not work well for long periods of time. In fact, in our tests, the largest non-PTFE nonstick in the world only held up for 45 minutes of consecutive use.
@@NovaNinja_ ah well... Must be "Japanese" PTFE I guess. Thanks for finding the info
Which leads to the question of the upsides of these pans over regular PTFE coated ones. Longer durability maybe? If it's PTFE coated then scratching around over those hexagones is not going to be a great idea long term, it will harm it regardless of what they advertise.
Great to see these tested. Use them lots, give us an update in 6 months to a year. Also, if the Always Pan has seen much use since that video, could we have an update? 🙂
Great to see Kush in front of the camera, he definitely should be out there more often.
As for the pans, they're wildly overpriced and fairly underwhelming...I mean, they're probably better than a standard Teflon-coated nonstick, but they aren't bringing anything to the table that a good ceramic-lined pan can't...my Calphalon ceramic pans can do at least as well as those pans if not better, and cost roughly a third of the price that HexClad is charging.
always good to have another Chef back in front of the camera - Kush was wonderful to watch, absolute natural in front of the camera, and also Ben is clearly having much more fun, because there is less pressure on him to be the only professional / provider of educational value
It adds so much to the group dynamic, that there are two experts. It’s super fun, great to see Kush more involved.
Not sure I'm sold on the pans, since I'm not sure what it does that I can't do with either a cheap non-stick pan or a cast iron (and at a fraction of the price). But I loved seeing Kush in the video for that extra helping of chefy-ness. Two thumbs up from me.
First, love equipment testing like this so that I know what to avoid and what to be on the lookout for. Second, Kush and Ben play really well off of each other. Would look forward to seeing more of him in front of the camera to see just what he has cooking in that wonderful chef mindset.
Yay for Kush! Can we see a pass it on? Be interesting to see if he stays calm ... Or he might just walk out on you all 🤣
Yes please…pass it on with Kush!!
Love seeing Kush on camera, feels like the right time for this to happen, always good to get to know more of the food team and the amazing people behind all the recipes, always be here waiting for more ❤
Kush is great! Loved the salmon tip! The pans are expensive and non-stick coatings, whether ceramic or PTFE, are eventually destined for the bin. For me, the useful review would be to see where they're at after a year or two of constant use.
I honestly agree. I have a combo pan from a different pan and while it held up great for the first year or so, but two years in it's still great but it's definitely showing a bit of age
Agree completely. Never buying non-stick again, SS/cast iron/carbon steel all the way. When someone can show me a heavily used non-stick pan that is 5+ years old and still top in top notch condition I might reconsider, but until then I'll continue with what I have (now years old and performing the same as day one).
@@NZtechfreak more importantly, non-stick = cancer
Non-stick isn't a buy it for life product. They should be replaced every few years. Realistically most people probably need one non-stick pan and not a complete set.
@@jakeverheyen3718that’s why I spend about 30 euro every ~3 years on a new non-stick pan.
At some point even the most inert coatings will start to deteriorate, the difference in thermal expansion rates will cause delamination of the non-stick coating and accidental use of a metal spoon or spatula will cause scratches.
One of these hexclad pans would need to last longer than a decade to make financial sense over replacing cheaper pans as they inevitably fail. It’s not like a steel or aluminium pan isn’t recyclable either, it’s not going to end up in a landfill site.
I would just like to say, I'd gladly watch an entire video on how to properly take care of pans when they're new and over time. Even the little bit about it in this video was really helpful knowledge to have!
Kush is getting James'd! More and more in front of the camera and now fully hosting a video! (not that I mind, love Kush)
Seeing how the entire crew gets more involved in the videos (in terms of appearances) is nothing short of incredible.
not just appearances, @17:44
@@richardcharleswilliams8894
Should’ve been more clear, my bad. I meant camera appearances. It’s already been established before Kush’s camera debut that he’s no joke.
We have a set of HexClad skillets here in Nevada, and on our new induction range (“hob”) the pans heat delightfully quickly with amazingly even heat distribution. Temperature control is as good or even better than gas.
Sorted’s kitchen should seriously consider replacing the radiant electric glass-top with an energy efficient induction model. The only downside might be RF noise in the studio electronics, but you could easily test that with a small, single-eye, countertop induction unit.
All non stick pans are great. For a few months.
Only good ones are useful after that. I'd only really take a full 6-12 months of use as a guide as to whether it's any good. And no, I don't damage my pans with metal utensils or in the dishwasher.
Pps, baking soda mixed with water and washing up liquid into a paste is great at cleaning pans once they start to lose their edge a bit and prolongs their usefulness IMO.
Finally a video with Kush in it, hopefully this is one of many.
It's been a long time coming!
As others said MORE KUSH. What sets Sorted apart is the genuine friendship of the boys and Kush brings that same energy. He brings something special. He has such a calm demeanor that balances out the frantic energy of most of the guys.
I've seen some review/usage videos of these pans, where things tend to stick... like an egg holding almost to a complete upside down flip. The pattern of 'normal metal vs the nonstick, may also not truly hold up as well as expected, to utensil damage and wear?? I don't really know... I would LOVe to have a set of pans that were nonstick and also TRULY able to withstand metal tools and such, but I am scared to spend the money on these
We need kush in pass it on. Would be the funniest video with his very controlled personality against all the chaos
Loved seeing Kush in front of the camera - felt so natural and brought back the banter that we used to have with James and Ebbers. Great job Kush.
Also, apart of me is wondering what would happen if James and Poppy came back for one episode and the 4 chefs did a pass it on...
What, teamwork over the individual ego-statement cooking of the normals, and food that makes sense? Would this even still qualify as Pass it On? (Don't get me wrong, I'd LOVE to see four chefs do a Pass it On though...)
Kush is a nice cheeky and slightly naughty addition. Looking forward to see more of him. Good to challenge Ben, show us different angles. That's what I missed of not having James around anymore.
This was a great episode! Loved seeing the technical discussions at the front - Kush and Ben are great on screen and able to talk at varying levels to the explain to newbies (the variation is nice)
Ben: I've got a very soft delicate tongue
Kush: I know
😳
I'm dying 😂😂
I appreciate the cooking tips Kush provided and especially for the salmon. Please have him on more often.
In a previous comment I said I wanted to see more of Kush, thanks for a pan-tastic intro! Kush is a great addition to the front of camera team. As for the pans, I love cast iron and steel and I'm used to them, so won't be replacing them any time soon.