The Best Nonstick Safe Kitchen Utensils (How to Not Scratch Your Skillets!)
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- Опубликовано: 22 ноя 2021
- Equipment expert Adam Ried shares his picks for nonstick-friendly tools.
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Yeah I usually wok with a wooden spoon, and a wooden angle tipped spatula…
‘Wood’ love to see a Wooden utensil showdown, including the spurtle
There are so many woodworkers who have small businesses that specialize in making amazing USA made, high quality wooden utensils vs everything made in China from the big box stores. I would love to see them compare these smaller companies products that deserve to be put on the map.
It COULD matter to some if t he WOOD used had pesticides or other negatives in the wood. I'm thinking Not all forest wood is organic.
Would love to see a test of multiple sets of nonstick safe kitchen utensils ! Thanks for all your videos, they really help me to make the best choice of equipment.
I value Adam's expert testing. I am investing in All Clad Non Stick Pans and want them to last. Adam is great and I always take his advice.
Perhaps more useful for prep, I highly recommend the GIR "Skinny" spatula. It is incredible at scraping jars clean, plus, although a bit small, it also functions decently well for use in pots and pans while cooking (especially for my kids).
Thank you for appreciating the safety of the kitchen utensils.
I think I've seen this segment before. I bought the spatula based on this recommendation and it's great.
be careful on silicone lined tongs! ive had plenty of times where the silicone softens up after getting too warm and then i lose a lot of grip on whatever i was doing. Lots of messes, and a decent bit of scalds before i decided to finally use them only for cold things and buy a new pair. Make sure the gripping head on the end is pretty rigid or doesnt have too much silicone play!
That is true, unfortunately, Silicone by itself is a kind of rubber like compound, so it has many of the properties of rubber when I think it's vulcanized. One reason rubber spatulas made of silicone are flexible.
I wish Americas Test Kitchen would do a review on just spoons, silicone, stainless, wooden, or nylon.
and detailing IF they are food grade. I think some countries of origin Might not care and use sub silicone.
Thanks for the information.😃
"or wood too" of course.
I bought the OXO Good Grips silicone flexible turner in small and large size to use in my non-stick electric skillet. They're now the go-to turner for all our cooking. The only concern is to remember not to let the handle rest on the rim of a hot pan....it will melt a little rim impression. The important thing to me is that the working end of these turners still look as good and work as well as they did when I bought them.
That's why you get a spoon holder to put on your stove to hold utensils while you cook.
Same here I think I got a rim impression
@@nyunixguru same
great and helpful video!
I love the Dior spatula.
Some of the best nylon utensils I have found at IKEA, for peanuts
What is the name of the first spatula?
Human/food grade Silicone is an important detail. Any thoughts ? Some silicone from some countries MIGHT not be food grade and have other substances. TY
Please! make video on calphalon premier stainless steel cookware!!
You sold me... thanks
I like that intro shot of Adam pulling a lobster out of the pot looking surprised like, "How'd that get in here."
I love the videos and have learned so much. But I find the blurb at the end asking what I thought annoying. I've heard it so many times it grates.
Who did you say makes your spatula?
I've had 2 of the oxo whisks and the silicone peels off the longest loop every time.
Useful! I need some non-stick friendly utensils
The all clad spatula is pretty great in my book. Not the cheapest, but pretty great
@@jakass thanks for your input buddy!
Great info! Beware of cheap or generic silicone products. I've had several lose their color and begin to melt into the food. The label said safe up to 450F
You would be shocked at how quickly a frying pan can surpass 450° F! I never realized how hot my skillets really got until I picked up an infrared thermometer and, of course, like a typical guy and little boy at heart, started playing around with it to check the temperature of everything I could think of. I now know why I have ruined so many nylon and other synthetic spatulas and other utensils over the years. Now, I take much more care of the temperature I set my stove top burners at.
Mine did too and I bought a Farberware Silicone Whisk.
@@jackiemedeiros8019 This is why most good cooks say not to run your burners more than medium high (#7), the ONLY time you need to run higher is to boil water, but I always typically turn that down to a 5 and can go lower than that as the food cooks. It all depends on what I'm cooking though. Never run nonstick pans higher than a 7 for long as that can damage the nonstick coating.
Every piece of so called “food grade” utensil I have holds the smell of the dish soap I use. Even my Instant Pot sealing rings stink.
I may go back to regular pots/pans and my cast iron skillets and ditch the silicone spatulas, tongs, spoons, etc…
Silicone definitely retains odours and stains but it's basically non-stick, withstands very high temperatures and hard to damage so I personally love silicone utensils
I believe if it retains orders then food particles are seeping into the silicone! Not good.
do you use Mrs. Meyers dish soap? I stopped using it because the scent lingered and ended up in my food no matter what pan or utensil I washed
some makers may not use food grade silicone. It can make a difference I read, like if the silicone has fillers or other substances. Of course not enough evidence of what silicone leeching could do.
Hi adam
I bought a silicone whisk and the red silicone came off in my gravy. Can you not use these in a hot pan?
Unless it's not actually silicone, I have not had an issue with silicone as they are made to withstand up to 450F degrees. Also, you should not be using nonstick pans on anything over medium high anyway for any length of time as that can harm the coating itself by overheating.
@@johnhpalmer6098 I make my gravy in a Farberware skillet and I bought a Farberware silicone whisk. I thought Farberware would be a good product; however, I found that the red part of the silicone on my whisk actually came off in my gravy. I make my gravy on low heat and graduate to medium heat.
Depends on the quality of the materials used to manufacture the item. Don't use cheap stuff, go with OXO or Cook's Illustrated/America's Test Kitchen recommendations.
No.
@@jackiemedeiros8019 My mom had bought me a Farberware, (it was called a "chicken cooker"). Basically it was a large, deep skillet with a glass lid. It had the regular long handle on one side and a dog ear handle on the other. I only got around a year of use out of it before the coating started peeling off. I only used silicone utensils or wooden spoons with it. It was never heated on high heat and I was diligent about that since at the time I did have birds in a different part of the house, but still. I, as well as mom, was disappointed with the quality since mom had paid a lot of money for that pan and she'd even bought herself and my sister the same pan. All three did the same thing. My sister's didn't last the full year, partly her fault, she's not careful with her nonstick. Mom's did last a little longer, but she didn't cook as much. In any case when you pay upwards $100 for a pan, you expect to get more than a year of use out of it. And when all 3 go like that, in my mind that's quality issues.
Since then, and it's been 10-15 years I've only just started using nonstick again. On recommendations from ATK I bought a Green Pan, Valencia. I've been using it for around a year and it looks as good as the day I took it out of the box. Not a scratch, flake or peeling. No discoloration, perfect condition. Now I do hand wash as is recommend in the care book but they clean up so easily it's not a big deal. I will definitely add to my Green Pan collection and feel I'm getting my moneys worth.
I still use a thin wooden birch spatula.
Where did you buy it?
@@rubynugent2131 Bought in Norway. I don't think it is feasible to purchase them from outside Norway. I pass the factory on my holidays.
Why not use nylon or silicon utensils in cast iron cookware? Just because you can use metal doesn't mean you have to. I've read where metal can damage the seasoning. Granted it can be reseasoned, but if using a different utensil is easier on the seasoning....
You are absolutely right. I use a narrow nylon spatula on my carbon steel and cast iron pans all the time...more often than I use steel on them. It does indeed help preserve the seasoning.
Get the Rosle gravity tongs... You can lock/unlock with ONE HAND to open/close it. You just have to baby it which isn't hard.. considering one shouldn't be abusing utensils anways
There's a lot of idiots out there that don't know how to use it either, which might include ATK since they said they couldn't figure it out LOL.
But once you do figure it out, it's actually a good tong. I'm not affiliated with them, so I can care less if anyone buys them. Main search term is "gravity" locking tongs, so if you can find another brand, go for it. But it is a super NICE feature to have.
Not sure of the Rosley, but if it does not work in an intuitive way, it's a bust. That said, there is one that you have to angle the things up to unlock, down to lock, and kept locking when they shouldn't. The Oxo ones simply require you to tap the end on the counter, your body to unlock, but pull out to lock it's easy to do, and very intuitive. I have 3 that do the same thing, and 2 are Oxo. Easy peasy, lemon squeezy.
@@johnhpalmer6098 I meant Rosle*
Correct, it's the one where you kinda have to angle it. It's easily learned like with any other gadget in the kitchen but I suppose that's all relative to the individual. The main advantage is that it takes only one hand to operate to unlock/lock.
The mechanism you're mentioning is the the most popular I know. Unlocking is easy and takes but a second, but locking it requires two hands. I can do it with one hand but requires ALOT more skill vs the Rosle's.
Once you REALLY learn how to use the gravity tongs (doesn't have to be rosle), it takes less than a second if you know how inertia works.
@@MeepMeep88 The point is, if they are NOT intuitive, they are not good. ATK, and I found where they tested the automatic locking mechanism, and Adam Reid has run into many of them over the years and they are NOT reliable, they do tend to lock when you don't want them to, or unlock when you don't want them to. It's apparently not just Rosle, but all of the automatic locking tongs. I find that most that only have the out to lock, in to unlock and a simple bump on the counter unlocks them is very intuitive and I don't have to think about it, I just automatically pull to lock when done and it's not hard to do, and when I first got my first Oxo 9" tongs years ago, it took me no time to get the hang of them.
Not arguing here, but just pointing out the issue with auto locking tongs and what ATK has found, both in their testing, and in real life. Now, the Rosle may have solved that issue, but it should not require you to have to learn a new technique when it comes to basic tools in the kitchen.
@@johnhpalmer6098 The learning curve is not steep is what I'm saying. But what you're saying is since there is a learning curve it's total rubbish.
Understandable, I like the ease of use for my tongs where as you like that everyone is able to use the two hand operated tongs. Different strokes for different folks.
@@MeepMeep88 Fine, do what you like, if it's that intuitive to you, just don't expect others to agree with you necessarily.
Hello - basically no metal utensils in kitchen except for.BBQ... 👍🥰
Ok off topic but what’s is up with the I’ll see you later at the end. Are they a couple?? And no judgement if they are. It’s just kinda weird with no context.
🤔
Lol@drama free flip or spin.
it seems someone from the RUclips braintrust has uploaded the wrong closed caption transcript to this video. The words one the screen have nothing to do with the topic - not even close.
Maybe they’ve gotten better, but I bought the di oro spatula when you first reviewed them and it was utter shite to use.
You were incorrect. It was a winner: ruclips.net/video/M19hdkWC-ok/видео.html
Also, ruclips.net/video/LENgMHTW-PQ/видео.html ATK 2018
The dioro items I've bought have all been great. They all came with a lifetime warranty too. Can't go wrong there. It always gives me faith in a product when a company is willing to stand behind their product to that extent.
@@saltycrow Agree.
I LOVE my Di Oro spatula, favorite tool!
I’m surprised to see how often ATK uses non-stick skillets in their recipe demonstrations. I’d love to see them demonstrate the use of traditional pans more. People were making great dishes long before non-stick pans were invented, and more safely too.
They couldn’t use non coated cookware because the potential for food sticking. Can’t have pros with food stuck to pans, wouldn’t film well. Lol. Most of us common folks who grew up with nonstick cookware know how to keep food from sticking, for the most part anyway. Todays world demands fast cooking without any problems. We forget how Teflon poisoned millions, just look at the cancer rates today?
Also, things like eggs will stick, but they also gear their recipes to the HOME COOK, and know that many will use nonstick skillets and use ingredients we can more readily buy without hunting all over town for them in the Mexican or China markets for special ingredients.
That said, if you have a GOOD seasoning on your cast iron or carbon steel pans, then yes, you can do eggs in them. I do eggs on occasion in mine.
That first 0:22 spatula costs around $15??? Geezus, all plastic it shouldn't cost more than a buck
We are talking I think silicone here, it's heat proof and will typically cost more than nylon etc.
$15 for a useful tool that will last you the rest of your life if you care for it properly is CHEAP. You get what you pay for. You can pay more for shitty spatulas that melt and break and add toxins to your food that end up in a landfill that you have to replace a few times when in the meantime you could have been using a quality tool to begin with.
$36.95 in Canada. Yikes.
@@grahammcfadyenhill9555 Canada too expensive
@@violetviolet888 no. its still a ripoff. i bet the markup is over 100%
My roommate used a metal spatula on a new non-stick... it's basically trash now
Use a properly seasoned carbon steel pan then you don't have to worry about scratching. Love my wok!
No
That's right. Use carbon steel, cast ion, and learn how to properly cook in a stainless steel pan and things won't stick. Nonstick pans are made to be disposable and leech toxins into your food. Look up the article "I tested my tap water, household products and cat for toxic 'forever chemicals'"
Only bad thing they’re heavy
@@nyunixguru Cast iron is heavy. Carbon steel isn't. When properly seasoned carbon steel is very slippery. And darn near indestructible.
I'm curious. How do they work for over easy eggs? That's mostly what I use non-stick pants for.
The Matfer is no longer good. Already showing melting signs after second use. I should’ve listens to the other reviews. They must’ve changed their supplier.
The thumbnail you are using is very misleading. None of the items in the thumbnail are talked about at all in this segment. Probably won't click on any videos featuring Adam again.
I think... the baking shop have the same items cheaper.
WHAT Where is the "naking shop" ? Is that the whole name?
eeer, haven't we just been here?
Why does he remind me of John Goodman?
Same shirt.
The thumbnail had my wondering why Ted Cruz was reviewing spoons
Lol🤣🤣🤣
Weird ad
never use nonstick!😁
That's right. Use carbon steel, cast ion, and learn how to properly cook in a stainless steel pan and things won't stick. Nonstick pans are made to be disposable and leech toxins into your food. Look up the article "I tested my tap water, household products and cat for toxic 'forever chemicals'"
totally agree. with all the publicity regarding the toxic chemicals in nonstick cookware, i'm shocked that people still buy/use it. the retort that 'it only happens if you scratch it' is so ridiculous. i had to use a nonstick pan for eggs years ago while visiting (that's all they had) & i swore i'd never use one again. i like crispy edges on my eggs, etc. thereafter, i packed a small cast iron pan when i visited. i'm a purest & use the antique cast iron from my grandmother, the vintage from my mother & the few pieves of all-clad i bought myself. thanks for agreeing.
Yes, this is good, but when you use a cast iron pan, there are no problems .. And the result is better .. You said it yourself .. 🙂
Silicone people. Nothing else. It’s common sense.
Nylon and plastic don’t use. !!!
The OXO tongs he shoes uses nylon, which in this case is preferable to silicone. I have the silicone head tongs from Sir La Table and it's slick. The OXO ones will grab food better and is fine in pans. I got one like he showed, though it's not the 12" length many years ago, and they hold up just fine. Also, they work fine in nonstick pans too. I also use wooden utensils in my pans too.
whats wrong with nylon? i have some spatulas from the 70s that are still like new and outperform so many things
@@mahumike7531 If you'd done some research, you may have answered your own question, but I did and here is what I found. Nylon is a polymer and yes, it can harm, but the risk is small though. Cheap nylon, as found at dollar stores may be of a substandard quality and will begin to deform (melt) in as little as 150F, 70C. Better nylon can go up to 600F (315.556C). It's less expensive than silicone, but silicone is inert and considered very safe, and can go up to at least 600F
The trick here with nylon is don't leave them in a hot pan while cooking, replace them when they melt or crack or discolor and a lot of myths and fears abound about plastics in use in the kitchen, and many from people who really don't know enough, if they know it at all fear and then spread that fear. So for the OXO nylon tipped pincers, they are fine, just don't leave them in the pan long in between uses when cooking, like use to stir your spinach, then close and put in your spoon rest and you'll be OK. They have ONE advantage over silicone pincers is they are grippier on the food as silicone can be slick. I have both, along with a non coated pair of OXO tongs and use them interchangeably, and I find both OXO tongs better than the Sir La Table ones for that reason (the Sir La Table had the silicone pincers). The nylon coated tongs are probably 15 years old now and look and work fine.
@@johnhpalmer6098 Exactly. Mine are better (hence being like new 40 yrs later) and I use them as you discovered. Happy Thanksgiving
@@johnhpalmer6098 Since what nylon utensils I have look like brand new after decades, I didnt feel a need to research
I don't use non-stick because it's unhealthy.
It's 2021. Don't we know better than to use pans coated in plastic forever chemicals now? It literally takes 10 seconds to clean my stainless steel, carbon steel and cast irons pans. ATK: Please consider adding warnings when you use plastic coated pans - there's really no need to use them.
Not all nonstick is "coated in plastic". Many are now using ceramic coatings that still have to be treated gently or the ceramic will chip or scratch. It is perfectly safe to use if you follow manufacturers instructions. It's the same way with treating enamel coated cast iron, that's perfectly safe too, but treat it rough and ya risk chipping the enamel.
This has been debunked time and time again. You believe what you want to believe though.
It’s 2024, bro.
How do you clean your cast iron? I’m struggling
Silicone is completely safe when used with nonstick pans
Don't scrape nonstick