Just bought this pan and im super exited to use it. I’ve owned the always pan for about two years and never use the lid, so not a deal breaker for me. I hate having multiple pans so this seemed like the solution, hopefully it lives up to the expectations.
@@meinkanta Shame as every single video or review I read, that's the biggest single complaint that is never missed out. The fact the spoon rest on this one means you literally can't touch the handle to lift it off the hob because steam blows all over it, at $200 is mental. And always so many comments saying they were going to buy these pans, then saw reviews on this one defective feature & changed their mind. They'd be making so much more if they just offered a version without it.
@@plutostube How do you mean? The spatula space is a section cut out of the pan itself, not the lid. So how do they cover that? I can't see any anything on their webpage atm, got a link?
I have this pan for about a month and I’m very impressed with it. The cooking surface really browns well, it cleans easily, and it’s plenty non stick for me. As far as the vent around the handle is concerned, I actually like it because I’m always getting burned by my other covered pans that have the vents up by the knob, but to be honest I usually simmer foods when using the cover. I never rapidly boil anything, so the handle really doesn’t get that wet and messy. Thanks for a very good review,
This manufacturer is married to that handle/spatula/lid configuration and I do not understand why. Is it unique in the market place? Yes. Is is at all useful? No! Great review!
Thanks for review. I think I'll be getting one. I can get over the design issues (lid & handle) as long as it COOKS well. For me it was either this or a steel or cast iron pan. Hexclad and other nonstick pans weren't an option for me. This seems the most versatile with good release.
i mean just use it to fry stuff and if you make a stew or so, transfer it to a stainless steel pot.. the problem with common pans is that theyre full of terrible toxins (teflon, ceramic, etc) this literally rules that out without having any toxic layer (unless there is something wrong with titanium?). it's a no-brainer buy for me
You convinced me to pull the trigger. Hopefully that affiliate link still works! The steam thing is going to be a bit annoying but I'll get a silicone mitt to use as a handle cover. And there's a good sale so I got it for only $135. I couldn't say no. I've had it with replacing my non-stick pans and knowing that even when they're in good shape, I'm getting PFAS in my food. I'll keep this and three pots and should be good to go. Thank you!
Like most ppl here, if they fixed the handle & lid issues, I'd buy it in a heartbeat, even at a slightly higher than reasonable price point (but not THAT high). But that handle? YIKES! Looking forward to the inevitable dupes!
@@keningilbert - I never noticed any excess steam. My hand was fine holding the handle. The surface is supposedly designed to not stick. But I came to not like the pan over time. It really is harder to clean.
@@MarmaladeINFP Try cleaning with boiling water and add baking soda to it. That's what they recommend to clean it. That's what I did with mine and now it is non-stick again and easy to clean. I use a scrub brush and water.
Raised indents allow air flow but adding oil should negate that? If I'm going to have to use oil, i may as well keep using my stainless for cheaper but a tiny more effort.
DANG IT! I'd buy that pan but the handle stopped me :( Hopefully they will revise the handle or offer other handles in the future. If so, I'd buy it. Thanks for the great review!
When I watched this review I was thinking, "Why is there a peg on the handle? They must have put the peg there for some reason." I looked at the pan's website, and it looks like the peg is used to hold a spatula on the handle. If you look at the time 5:46 in this video, you can see a picture of the pan with the spatula on the handle. It looks like the spatula blocks the hole he was complaining about where steam comes out near the handle. I do not know, if the spatula would help the problems with the handle (it might make the problems worst), but it seems like he should have also shown the pan with the spatula on the handle as part of the review. I re-watched the video, and he did mention the spatula in the video, but he never showed the spatula, or how it worked with the handle as part of the review. I did think it was a good review, even though I'm complaining about the fact that he left the spatula out of the review.
@@davidgatzen1543 He didn’t leave the spatula out. He said why the hole and the peg are there. But it doesn’t make any sense, I would never keep a spatula there while I’m cooking, why does it have to be there? I can’t grab the handle well if a spatula is there. It’s a crazy, unnecessary gadget.
@@Visitkarte The pan comes with a spatula, so it should be part of the review. He did not even show the spatula in the video (except for the brief manufacturers photo). He should should have shown the spatula and how it fits on the pan, and then he could of explained how it did not make any sense. When he cooked eggs and meat in the pan, he used a spatula, but he did not use the spatula that came with the pan, and he did not even mention that a spatula came with the pan. When cooking he should have used the spatula that came with the pan, because the spatula that comes with should be part of the review, and then if he did not like the spatula he could tell you why he did not like the spatula, and could say that he is going to finish the review with a different spatula, because he did not like the spatula the pan came with. In the video he showed you the lid and explained why he did not like the lid, because he thought it was flimsy. He weighed the lid and compared it to other lids, but he did not even show the spatula. I do agree that the handle design looks like a bad design, but that does not mean he should not review the spatula as part of his review.
@@davidgatzen1543 it's still a great pan to buy, 200 usd for a non toxic pan? sign me in. id fry stuff in it mostly anyway, if i need the lid to stew something or so, id just transfer it to a stainless steel pot. u dont want any more of these chemicals inside your body, especially the forever-chemicals.. unless there is something wrong with using titatnium to cook, this is totally amazing
Thank you------maybe they should have you review proto-types in the future Steam on the handle---what were they thinking ? I'll try a silicone glove I guess---really tired of soaking and scraping
From the sounds of it, the pure titanium is adhered to an aluminum substrate. That means that the food that you cook or else the liquid is actually being cooked not just on top of the titanium, but also on the underlying aluminum, since the aluminum is exposed between the titanium material. is that correct?
No. The titanium is adhered to stainless steel. Aluminum (core) is inside between an inner and outer layer of stainless steel. Aluminum doesn't touch the food. Titanium and stainless steel touch the food.
I just bought one and the handle on mine is not nearly as square as the one in the video. I think they changed it. The top is still square but the underside of the handle is rounded. It’s not uncomfortable to hold. Yes the slot and lid are dumb and gimmicky but in practice I’m only ever using the lid on low to medium heat to do things like simmer veggies or melt cheese on a burger and it’s no problem in those scenarios. I think you’d have to have a very liquid dish on a full boil to really blast the handle which I don’t often (or ever) do. I agree it’s dumb but in practice it hadn’t affected me so far. The helper handle DOES get EXTREMELY hot even on medium heat though! The non-stick is wild. And it actually works. But it’s a little odd to have a pad with a textured surface. I’m wonder how that will work when making a pan sauce. We’ll see.
The design, UX and price is a deal breaker for me ... but not the worst problem. I don't trust the claim that the inner layer of the pan is 100% titanium, or that there are no coatings. I would need someone with a proper test lab to check this - not your job, Mr Prudent, I expect cooking reviews here, not reports from a materials science lab. Still, without those reports, I don't trust the marketing copy. How did they bond the layers together? Will they delaminate? Give a reference in a journal pub for why the two colors of "titanium" or why this specific pattern works. How about scratching the surface with a set of hardness tools to see if it's hard enough to actually be titanium? I have nothing against wither expensive cookware or titanium ... my last purchase was a Hestan Nanobond skillet. Hestan doesn't make exaggerated marketing claims, and my skillet is performing excellently after a year of hard use.
Absolutely: 1) titanium oxide looks differently; 2) oxide has way worse mechanical properties then titanium itself(can be scratched easily and then titanium oxidizes again + it gets in food); 3) titanium has really bad heat conduction.
I'm also not buying oxidation during curing marketing BS. I personally don't know if it is a coating or not. What I do know is that it doesn't take much to scratch it off. So if this oxidation or coating is what helps keep it nonstick, then this pan will last no where near a life time.
Absolutely, this would be a good test as I saw done by Project Farm channel on RUclips for side-by-side comparison, but unfortunately not this brand. "How about scratching the surface with a set of hardness tools to see if it's hard enough to actually be titanium?"
My favourite pan is a steel (not iron) pan made by Salter. After seasoning, and a couple of years use it doesn’t rust and is more non stick than a stainless pan, though not as good as a ceramic or Teflon surface. However, you can use any kind of utensils quite roughly without any fear of damaging it. It cleans easily as well. One niggle is the handle covering which is rubber and tends to slide off. I don’t remember the price, but I never buy expensive cookware so it was at least affordable, and most likely fairly cheap.
this pan is now on BF sale on amazon for 135 USD (150 with 15 usd code) and im so tempted to order it to replace my nonestick pan. i do have Hestan NanoBond pans which i use for everything now days tho.. aside from some very gentle stuff where nonestick needed. do you think that this pan can actually 100% replace normal smooth NoneStick pans? because if not then i probably have no real use for it cause i use nanobond but if it can 100% replace normal smooth nonestick i think id wanna get it at 135 usd and not have the pan burn and turn brown like nonestick . thank you very much !
Almost $200 for a pan that's uncomfortable to hold and blasts your hand with steam? I don't care how good the tech is, if it hurts me when I use it I don't want it. Give it a good handle and lid, ditch that silly vent completely and I'd be very interested. As is, there's no way I'd buy it.
I have this pan. I've never had any problems with it. Unless you have weak muscles, it's not hard to handle. And it's never blasted my hand with steam.
I really had my heart set on buying this pan, the no-coating titanium sounds fantastic but the square handle and the gap that lets steam blow on the handle are just too nuch imperfection for the price. I saw many videos and reviews saying exactly the same thing so I really hope they figure it out and come out with a titanium always pan pro 2.0
Definitely going to be watching for copies of this one. I would really like a pan with almost-teflon performance, that doesn't deteriorate, and won't kill my pet birds if it overheats. At it would be all the better if it also didn't have design features that are utterly contemptible.
Having over fifty years of cooking experience there are only two types of pans I will buy. Stainless steel with an aluminum or copper core even better. Teflon which is safe if used properly. You can keep your cast iron, carbon steel, ceramic, titanium, and all the rest.
Titanium, unless nitrated or is softer and less scratch-resistant than titanium. I wonder how thick the titanium layer is. Grade 4 titanium is the highest quality but what grade is used for this pan's coating?
thanks for the video. I hate the lid and vent. have you tried the greenpan GP5 5ply stainless steel outside? I love the greenpan GP5, but searing takes some time to figure out due to the slipperiness.
I can’t imagine paying so much money for a pan, even without the serious flaws. I have a dirt cheap non stick pan for eggs and pancakes, after many years it looks like new. I have a modest stainless steel pan for the rest. My expensive stainless pan is useless as the base warped, replaced under warranty, warped again. I have a medium price non stick pan that is useless as the surface has worn. There is so much nonsense in this market.
The performance with eggs was almost going to be an instant buy, then you said the part about the handle and the steam. If these were fixed, it would be an amazing pan.
👨🏻🍳 It's a metal handle so it's going to get hot anyway. The steam blowing on the handle is a constant friendly reminder to be cautious when you grip it.
If they did not lie regarding construction it should last just as long as cast iron or stainless steel. Titanium is extremely durable and non reactive. That is why it is used in implants (artificial knees and joints) The qustion is more how non stick it is and how long the non stick functionality lasts. If non-stick comes indeed from physical design it should not degrade since titanium is so durable.
I was cooking eggs this morning in my cast iron skillet and they didn't stick either. In fact, I've never had anything stick and 95% of my cooking is in the pan.
Did they say what grade of titanium? Grade 2 which is easier to scratch than stainless steel, grade 5 which is an alloy which is harder to scratch than stainless steel?
I got this pan about a week and a half ago. I've made steaks and eggs in this pan each several times. So far, the pan performs well in terms of non-stick, heat retention, and evenness of heat distribution. I dislike the spatula rest design gimmick, but it hasn't been an issue for the way I cook. The pan is a standard enough size that lids from my other pans fit just fine, and they even do a better job of blocking steam onto the handle. The handle is uncomfortable, but then again, the handle of every single pan I've ever held was uncomfortable. At least the squared shape digs less into my hand then the edges of most handles, and fills my hand in a way that doesn't twist or roll in my grip like some other pans do.
@MikeSpinak Where did I ask you anything about lids? Why are you not able to read english? I will tell you why, because you never purchased the pan at all. If you did, then you would have answered the question. Why all the BS?
@@M_Ladd I misunderstoood because I mistakenly assumed you could not be asking such an idiotic question. Now I will no longer overestimate you. I will treat you like the dullard you are behaving as. The brand is Our Place. The pan is made in China. I really have one, but no, I didn't purchase it. My wife asked me what I wanted for father's day, and I asked for this pan. Why are you behaving like a moron?
I, too, use a lid from another pot: I think any 12 round lid would help with the escaping steam problem. I use a glass lid (lighter than the Any Time pan lid ,too). Helps with the escaping steam problem, the weight problem and the increased heat of the handle while cooking. And not might be free improvement if you have one in you pots and pans already.
I hate the profile, the sides are way too steep for a fry / saute pan. it has a decent lip curl which I like for pouring from the pan. I find that I toss out pans that don't have a good shape. I can't imagine the train wreck that steam on the handle is, what a mess
@PrudentReviews I really need a cookware set with the same benefit. Non-stick, safe , last forever , does not require seasoning . Because I am sick and tired of ceramic coating cookware that needs to be replaced frequently
@@Rock-eg5qv stainless steel is a good option that checks those boxes. If you’re concerned about stainless steel sticking, watch this video: How to Cook Eggs in Stainless Steel With MINIMAL GREASE ruclips.net/video/9HPmteMC67I/видео.html
HEXCLAD coating aka PAINT!!!!😂🙉🙈🙊 Titanium Always Pan Pro Holy SHIT! - $195 for one pan. Always use just bare steel; you know stainless, cast iron, or carbon steel, and nothing else. they are cheap, non-toxic, will last a life time, & it's something you can pass down.
The steam hitting my hand is the deal breaker for me. If they'd fix that I'd seriously think about trying it out. BTW, must it really be titanium? That's one of the least heat conductive metals and not one that I would expect on a frying pan.
Sorry but both carbons steel and cast iron are just very limited when it comes to cooking. Great for a steak or so but that is not versatile cooking. They are both really heavy and so do not allow for some cooking techniques. Flipping the food tipping the pan foward and backward (instead of stirring around with a spatula) does not work properly because they are so heavy. Even worse whe you need a really big pan. And if you want to use acidic foods they are out immediately. Half of the mediterranean cusisine uses either white wine or uses tomato. With that they are out immediately. You will need a traditional non-stick for that or stainless steel pan.
I own this pan. It works as advertized. And I've never had any troubles with it. Yes, it's heavier. But I don't have any difficulty handling it. Also, I've never had steam blow out on my hand. So, I'm not sure about the basis of these complaints.
I'm not saying that no one else has ever had steam come out along the handle. It's merely that it hasn't come up as a problem for me. But that said, after using this pan for a while, I ended up not liking it. For all the non-stick claims, it was hard to clean up. I stopped using it. That is disappointing, as it's not cheap.
Could you do a video on cheaper alternatives? maybe ones around $50 and others around $100. The SAFLON Titanium Non-Stick Frying PAN is very cheap, which makes me dubious. It also doesn't have the raised surface to stop oil moving to the edges. I'll continue looking but if you did a video on a couple that'd be great. I bought a ceramic cookware set. It was quite cheap, and for the most part is fine. But the pan is not ideal. I don't have the money to buy this. But I need a good pan. I've been considering cast iron as I cook a lot with acidic foods and want something that will last. Titanium seems ideal, as the off-putting thing about cast iron is the lack of temperature control.
I bought a whole set of Cuisinart pots and pans for the price I'd have to pay for one stinking frying pan with a crummy handle and lid. They've lasted me for almost a decade because I use silicon utensils that don't scratch the surface. They also have nice lids and handles and the larger pans can go into the oven if I want to roast something.
eggs... stick for you? mine float and dance around so nicely, eggs and omelets are the least sticky foods i've cooked on my stainless steel pan! I wonder how it compares to nano/probound from hestan (the ttianium coated one) it looks pretty cool and cheaper too? also gosh I hate that cut near the handle.. why.... it also exposes the aluminium core in an other wise what looks(?) to be a sealed rim pan. pancakes are at least a bit more sticky
Just correction: Titanium is not incredibly hard. It's far softer then stainless steel. TiN, TiN and Ti oxides are incredibly hard. They are used as surfaces on machining tools. Ti oxides are used as plasma coating for increase wear resistantance of moving surfaces. By color and ease of manufaturing, I would expect some Ti oxide.
I have this pan. It’s good for most things but potatoes stick the worst on this pan. It sticks to the point where the hole bottom of the pan is covered in potato mush and Dosent fry/crisp them up like other non sticks. It’s a 7/10 pan for me. Good for most things and is non toxic like 80% of most pans
Please repeat review year from now. I want to see how far it can go! I searching years for pan which last and invested money in it and every time the same ! One year and it is garbage !
I've got a Griswold cast iron it is the best non-stick pan I've ever seen you can put a lid on it and bury it in the ground and cook in it if you had to and it will definitely last forever
If steam blows out at that rate, then it's letting you know to turn down the stove anyway, so I don't see a problem, more of a feature. And the square handle, at least it doesn't rotate like rounded handles do. And if it releases better than all stainless steel, cast iron and carbon steel, that's a win. And it's not teflon or ceramic so it won't wear out. 200 bucks is not that much comparing to high end brands. Looks like a winner to me. High sides and large bottom area with lid. You can both fry stuff AND do all-in-1 dishes. I don't see any downsides.
Just bought this pan and im super exited to use it. I’ve owned the always pan for about two years and never use the lid, so not a deal breaker for me. I hate having multiple pans so this seemed like the solution, hopefully it lives up to the expectations.
Lets hope they watch this video and fix the issues
Sadly I don’t think they will ever get rid of their shitty spoon rest design. It’s like their whole thing 😖
@@meinkanta Remember, these days customer wants are not important anymore.
@@meinkanta Shame as every single video or review I read, that's the biggest single complaint that is never missed out. The fact the spoon rest on this one means you literally can't touch the handle to lift it off the hob because steam blows all over it, at $200 is mental. And always so many comments saying they were going to buy these pans, then saw reviews on this one defective feature & changed their mind. They'd be making so much more if they just offered a version without it.
They can do an additional cheap lead that has a cover for the spatula space so problem solved without changing the whole pan
@@plutostube How do you mean? The spatula space is a section cut out of the pan itself, not the lid. So how do they cover that? I can't see any anything on their webpage atm, got a link?
Appreciate that you also tested it without adding oil. A lot of things are nonstick when food is swimming in a pool of oil and butter.
I have this pan for about a month and I’m very impressed with it. The cooking surface really browns well, it cleans easily, and it’s plenty non stick for me. As far as the vent around the handle is concerned, I actually like it because I’m always getting burned by my other covered pans that have the vents up by the knob, but to be honest I usually simmer foods when using the cover. I never rapidly boil anything, so the handle really doesn’t get that wet and messy. Thanks for a very good review,
This manufacturer is married to that handle/spatula/lid configuration and I do not understand why. Is it unique in the market place? Yes. Is is at all useful? No!
Great review!
They’ve built the entire pan around resting the wood spatula on the handle - a feature that doesn’t add much value
@@PrudentReviews I've figured it out... this pan... is for us autistic people.
Don’t make fun of autiiim
@@wendellrider1212 - go be offended somewhere else
@@PrudentReviewsis it lifetime warranty, no forever chem, replaceable, us comp ¿
Can't believe nobody during the design process did anything to address that awful steamed handle issue.
Thanks for the honest, complete review!
Thanks for review. I think I'll be getting one. I can get over the design issues (lid & handle) as long as it COOKS well. For me it was either this or a steel or cast iron pan. Hexclad and other nonstick pans weren't an option for me. This seems the most versatile with good release.
Very interesting. Thx for doing this, filming it and sharing it with us.
They all start off great at first. Gotta wait at least a year
i mean just use it to fry stuff and if you make a stew or so, transfer it to a stainless steel pot.. the problem with common pans is that theyre full of terrible toxins (teflon, ceramic, etc) this literally rules that out without having any toxic layer (unless there is something wrong with titanium?). it's a no-brainer buy for me
You are talking about coated non-stick pans. Non-coated metal pans start worse and become gradually better when seasoning improves.
@@slXD100 Since when is ceramic toxoc?
Are they really free from any coating and free from PFAS, PFOA, and PTFE?
@@JohnnyV.W since its not actually the ceramic that's make it non stick, they added another layer of chemical to make its non stick
You convinced me to pull the trigger. Hopefully that affiliate link still works! The steam thing is going to be a bit annoying but I'll get a silicone mitt to use as a handle cover. And there's a good sale so I got it for only $135. I couldn't say no.
I've had it with replacing my non-stick pans and knowing that even when they're in good shape, I'm getting PFAS in my food. I'll keep this and three pots and should be good to go. Thank you!
Hopefully, we'll soon see other companies make similar cookware with better design and prices.
I hope so too
There is already. Titanium pans from Japan and Korea.
@@namduong1399 Do they have similar surface patterns to help with food release?
Like most ppl here, if they fixed the handle & lid issues, I'd buy it in a heartbeat, even at a slightly higher than reasonable price point (but not THAT high). But that handle? YIKES! Looking forward to the inevitable dupes!
I own this pan. And the handle is fine. I have had no problems with it.
@@MarmaladeINFP What about the steam over the handle through the lid?
@@keningilbert - I never noticed any excess steam. My hand was fine holding the handle. The surface is supposedly designed to not stick. But I came to not like the pan over time. It really is harder to clean.
@@MarmaladeINFP Try cleaning with boiling water and add baking soda to it. That's what they recommend to clean it. That's what I did with mine and now it is non-stick again and easy to clean. I use a scrub brush and water.
thanks for the honest review
Raised indents allow air flow but adding oil should negate that? If I'm going to have to use oil, i may as well keep using my stainless for cheaper but a tiny more effort.
DANG IT! I'd buy that pan but the handle stopped me :( Hopefully they will revise the handle or offer other handles in the future. If so, I'd buy it. Thanks for the great review!
When I watched this review I was thinking, "Why is there a peg on the handle? They must have put the peg there for some reason."
I looked at the pan's website, and it looks like the peg is used to hold a spatula on the handle.
If you look at the time 5:46 in this video, you can see a picture of the pan with the spatula on the handle.
It looks like the spatula blocks the hole he was complaining about where steam comes out near the handle.
I do not know, if the spatula would help the problems with the handle (it might make the problems worst), but it seems like he should have also shown the pan with the spatula on the handle as part of the review.
I re-watched the video, and he did mention the spatula in the video, but he never showed the spatula, or how it worked with the handle as part of the review.
I did think it was a good review, even though I'm complaining about the fact that he left the spatula out of the review.
@@davidgatzen1543 He didn’t leave the spatula out. He said why the hole and the peg are there. But it doesn’t make any sense, I would never keep a spatula there while I’m cooking, why does it have to be there? I can’t grab the handle well if a spatula is there. It’s a crazy, unnecessary gadget.
@@Visitkarte The pan comes with a spatula, so it should be part of the review. He did not even show the spatula in the video (except for the brief manufacturers photo). He should should have shown the spatula and how it fits on the pan, and then he could of explained how it did not make any sense.
When he cooked eggs and meat in the pan, he used a spatula, but he did not use the spatula that came with the pan, and he did not even mention that a spatula came with the pan. When cooking he should have used the spatula that came with the pan, because the spatula that comes with should be part of the review, and then if he did not like the spatula he could tell you why he did not like the spatula, and could say that he is going to finish the review with a different spatula, because he did not like the spatula the pan came with.
In the video he showed you the lid and explained why he did not like the lid, because he thought it was flimsy. He weighed the lid and compared it to other lids, but he did not even show the spatula.
I do agree that the handle design looks like a bad design, but that does not mean he should not review the spatula as part of his review.
@@davidgatzen1543 it's still a great pan to buy, 200 usd for a non toxic pan? sign me in. id fry stuff in it mostly anyway, if i need the lid to stew something or so, id just transfer it to a stainless steel pot. u dont want any more of these chemicals inside your body, especially the forever-chemicals.. unless there is something wrong with using titatnium to cook, this is totally amazing
That handle is very uncomfortable. I gave my Always pan to a friend with larger hands
Thank you------maybe they should have you review proto-types in the future
Steam on the handle---what were they thinking ?
I'll try a silicone glove I guess---really tired of soaking and scraping
Love a review after five years.
From the sounds of it, the pure titanium is adhered to an aluminum substrate. That means that the food that you cook or else the liquid is actually being cooked not just on top of the titanium, but also on the underlying aluminum, since the aluminum is exposed between the titanium material. is that correct?
No. The titanium is adhered to stainless steel. Aluminum (core) is inside between an inner and outer layer of stainless steel. Aluminum doesn't touch the food. Titanium and stainless steel touch the food.
My ceramic pan set from Sam's Club has been working very well for me the past 2 years. They are just like brand new.
I just bought one and the handle on mine is not nearly as square as the one in the video. I think they changed it. The top is still square but the underside of the handle is rounded. It’s not uncomfortable to hold. Yes the slot and lid are dumb and gimmicky but in practice I’m only ever using the lid on low to medium heat to do things like simmer veggies or melt cheese on a burger and it’s no problem in those scenarios. I think you’d have to have a very liquid dish on a full boil to really blast the handle which I don’t often (or ever) do. I agree it’s dumb but in practice it hadn’t affected me so far. The helper handle DOES get EXTREMELY hot even on medium heat though! The non-stick is wild. And it actually works. But it’s a little odd to have a pad with a textured surface. I’m wonder how that will work when making a pan sauce. We’ll see.
The design, UX and price is a deal breaker for me ... but not the worst problem.
I don't trust the claim that the inner layer of the pan is 100% titanium, or that there are no coatings. I would need someone with a proper test lab to check this - not your job, Mr Prudent, I expect cooking reviews here, not reports from a materials science lab.
Still, without those reports, I don't trust the marketing copy. How did they bond the layers together? Will they delaminate? Give a reference in a journal pub for why the two colors of "titanium" or why this specific pattern works.
How about scratching the surface with a set of hardness tools to see if it's hard enough to actually be titanium?
I have nothing against wither expensive cookware or titanium ... my last purchase was a Hestan Nanobond skillet. Hestan doesn't make exaggerated marketing claims, and my skillet is performing excellently after a year of hard use.
All good questions - I’m going to give it a few more months of testing and will compile all the questions I get and then try to get more answers.
Absolutely: 1) titanium oxide looks differently; 2) oxide has way worse mechanical properties then titanium itself(can be scratched easily and then titanium oxidizes again + it gets in food); 3) titanium has really bad heat conduction.
I’m not into materials engineering etc but the patent does detail a lot of this I think. Saw it linked on another video about the pan
I'm also not buying oxidation during curing marketing BS. I personally don't know if it is a coating or not. What I do know is that it doesn't take much to scratch it off. So if this oxidation or coating is what helps keep it nonstick, then this pan will last no where near a life time.
Absolutely, this would be a good test as I saw done by Project Farm channel on RUclips for side-by-side comparison, but unfortunately not this brand.
"How about scratching the surface with a set of hardness tools to see if it's hard enough to actually be titanium?"
That steam release on the handle is like a shot in to the foot.
Thanks Andrew! Another great review. Guy Fieri has titanium pans out now. A 10 & 12-inch set is $79.00. I am going to try those real soon.
Not jus titanium but laser titanium, whatever that means🙄
My favourite pan is a steel (not iron) pan made by Salter. After seasoning, and a couple of years use it doesn’t rust and is more non stick than a stainless pan, though not as good as a ceramic or Teflon surface. However, you can use any kind of utensils quite roughly without any fear of damaging it. It cleans easily as well. One niggle is the handle covering which is rubber and tends to slide off. I don’t remember the price, but I never buy expensive cookware so it was at least affordable, and most likely fairly cheap.
this pan is now on BF sale on amazon for 135 USD (150 with 15 usd code) and im so tempted to order it to replace my nonestick pan. i do have Hestan NanoBond pans which i use for everything now days tho.. aside from some very gentle stuff where nonestick needed. do you think that this pan can actually 100% replace normal smooth NoneStick pans? because if not then i probably have no real use for it cause i use nanobond but if it can 100% replace normal smooth nonestick i think id wanna get it at 135 usd and not have the pan burn and turn brown like nonestick . thank you very much !
Almost $200 for a pan that's uncomfortable to hold and blasts your hand with steam? I don't care how good the tech is, if it hurts me when I use it I don't want it. Give it a good handle and lid, ditch that silly vent completely and I'd be very interested. As is, there's no way I'd buy it.
I have this pan. I've never had any problems with it. Unless you have weak muscles, it's not hard to handle. And it's never blasted my hand with steam.
Damn can you even lift 5lbs?😂
True. For me… I don’t really use the lids
What are you talking about? Blasts your hand with steam? Lol This pan is the best on the market in its price range. Buck up.
I'm surprised stream still comes out when you twist the lid to close the spatula opening. Their 1.0 and 2.0 pan don't do that. What a bummer.
Great job! Thank you very much! Let us know when they fix all the issues.
I got one recently, and I reckon it’s the best pan. It’s like a Cast, Stainless and Teflon in one. Yet no non stick paint.
Does the aluminum core keep this from working with induction stoves? The steam hole and handle are definitely drawback
I really had my heart set on buying this pan, the no-coating titanium sounds fantastic but the square handle and the gap that lets steam blow on the handle are just too nuch imperfection for the price. I saw many videos and reviews saying exactly the same thing so I really hope they figure it out and come out with a titanium always pan pro 2.0
Definitely going to be watching for copies of this one. I would really like a pan with almost-teflon performance, that doesn't deteriorate, and won't kill my pet birds if it overheats. At it would be all the better if it also didn't have design features that are utterly contemptible.
the design can be fixed, but if the coating really works it could be great. I'm always wondering: what's the catch ?
Unique design. When the dish is done, you hand is done too.
Having over fifty years of cooking experience there are only two types of pans I will buy. Stainless steel with an aluminum or copper core even better. Teflon which is safe if used properly. You can keep your cast iron, carbon steel, ceramic, titanium, and all the rest.
Great honest review!
Thank you!
Apparently they did an upgrade to the handle adding a wooden spoon so the price is $330 or almost $AU 500 that is too much for a non stick pan
Doesn't the "no-co" coating also effectively create an insulating layer of air between the pan itself and whatever you're trying to cook?
Question please. With the that wooden spoon covering the opening; doesn’t that solve the problem of the steam coming out?
No, there’s still space that allows the steam to come out
Thank you for your answer.
This pan is exactly what I’m looking for. The top doesn’t bother me since I rarely cook with it on.
Might i ask who makes this pan?
Really hoping they correct at least some of the things you addressed and I’ll surely buy one
Titanium, unless nitrated or is softer and less scratch-resistant than titanium. I wonder how thick the titanium layer is. Grade 4 titanium is the highest quality but what grade is used for this pan's coating?
thanks for the video. I hate the lid and vent. have you tried the greenpan GP5 5ply stainless steel outside? I love the greenpan GP5, but searing takes some time to figure out due to the slipperiness.
I can’t imagine paying so much money for a pan, even without the serious flaws. I have a dirt cheap non stick pan for eggs and pancakes, after many years it looks like new. I have a modest stainless steel pan for the rest. My expensive stainless pan is useless as the base warped, replaced under warranty, warped again. I have a medium price non stick pan that is useless as the surface has worn. There is so much nonsense in this market.
The performance with eggs was almost going to be an instant buy, then you said the part about the handle and the steam. If these were fixed, it would be an amazing pan.
But how does it work with foods that get burnt on? Is it easy to clean off the burnt stuff? Or is it harder to scrub out due to the texturing?
I thought the texture would make it harder but it comes off pretty easily with a sponge
Good to know...
👨🏻🍳 It's a metal handle so it's going to get hot anyway. The steam blowing on the handle is a constant friendly reminder to be cautious when you grip it.
"The Non-Stick Pan That Lasts Forever". That must have taken a long time to test.
It took forever
If they did not lie regarding construction it should last just as long as cast iron or stainless steel.
Titanium is extremely durable and non reactive. That is why it is used in implants (artificial knees and joints)
The qustion is more how non stick it is and how long the non stick functionality lasts.
If non-stick comes indeed from physical design it should not degrade since titanium is so durable.
@@1337Jogi But forever, how can it be proven?
@@1337Jogithe claim is that the non-stick properties are a result of the physical design (textured surface). If that is true, it should last forever.
@@Hanking-Warry time will tell. It comes with a lifetime warranty that covers not only material and construction defects but also performance.
Great video and thanks for that!
Yes, the Our Place pans have ALL had problems with longevity, so I would need to see a very long-term review before considering one of their products!
Andrew what is the best cookware for electric stoves? We just moved and unfortunately we cannot have gas.
I recently published an article on this exact topic prudentreviews.com/best-cookware-for-electric-stoves/
@@PrudentReviews cool. Thank you very much
Have you tested a glass fry pan. Also let for ever to
I was cooking eggs this morning in my cast iron skillet and they didn't stick either. In fact, I've never had anything stick and 95% of my cooking is in the pan.
Does Our Place sell pan w/o lid at discounted price?
is a pan where you have to add this amount of oil/butter really non stick tho?
I added more than necessary for that egg test. You do need some though.
When I saw the steam come out of the pan into the handle, I fell down the stairs, and my shoes fell off!
I reblocked my hat.
Did they say what grade of titanium? Grade 2 which is easier to scratch than stainless steel, grade 5 which is an alloy which is harder to scratch than stainless steel?
6AL-4V probably (6% Aluminum and 4% Vanadium in the alloy). Mined in Russia.
Well….did they fix the Steam on the Handle issue?
Definitely a deal breaker if not fixed
I got this pan about a week and a half ago. I've made steaks and eggs in this pan each several times. So far, the pan performs well in terms of non-stick, heat retention, and evenness of heat distribution. I dislike the spatula rest design gimmick, but it hasn't been an issue for the way I cook. The pan is a standard enough size that lids from my other pans fit just fine, and they even do a better job of blocking steam onto the handle. The handle is uncomfortable, but then again, the handle of every single pan I've ever held was uncomfortable. At least the squared shape digs less into my hand then the edges of most handles, and fills my hand in a way that doesn't twist or roll in my grip like some other pans do.
OK Mike, Might I ask you what brand this pan is and where it is made?
@@M_Ladd The lids from my Farberware pan and my All Clad pan fit,. The Farberware pan does a better job of blocking the steam onto the handle.
@MikeSpinak Where did I ask you anything about lids? Why are you not able to read english?
I will tell you why, because you never purchased the pan at all. If you did, then you would have answered the question. Why all the BS?
@@M_Ladd I misunderstoood because I mistakenly assumed you could not be asking such an idiotic question. Now I will no longer overestimate you. I will treat you like the dullard you are behaving as.
The brand is Our Place. The pan is made in China.
I really have one, but no, I didn't purchase it. My wife asked me what I wanted for father's day, and I asked for this pan.
Why are you behaving like a moron?
I, too, use a lid from another pot: I think any 12 round lid would help with the escaping steam problem. I use a glass lid (lighter than the Any Time pan lid ,too). Helps with the escaping steam problem, the weight problem and the increased heat of the handle while cooking. And not might be free improvement if you have one in you pots and pans already.
That opening allowing the steam to escape over the handle is a deal-breaker for me. Hope they fix that soon.
Thank you, and good job sir!!!👍
I hate the profile, the sides are way too steep for a fry / saute pan. it has a decent lip curl which I like for pouring from the pan. I find that I toss out pans that don't have a good shape. I can't imagine the train wreck that steam on the handle is, what a mess
Do they have a cookware set with the same technology? Plz answer me
No just this one pan
@PrudentReviews
I really need a cookware set with the same benefit. Non-stick, safe , last forever , does not require seasoning . Because I am sick and tired of ceramic coating cookware that needs to be replaced frequently
@@Rock-eg5qv stainless steel is a good option that checks those boxes. If you’re concerned about stainless steel sticking, watch this video:
How to Cook Eggs in Stainless Steel With MINIMAL GREASE
ruclips.net/video/9HPmteMC67I/видео.html
Do they need to be seasoned?
The lid is so thin, that is almost dangerous to wash it by hand and get caught in the almost razor sharp insides of the lid
HEXCLAD coating aka PAINT!!!!😂🙉🙈🙊 Titanium Always Pan Pro Holy SHIT! - $195 for one pan. Always use just bare steel; you know stainless, cast iron, or carbon steel, and nothing else. they are cheap, non-toxic, will last a life time, & it's something you can pass down.
What is the dot on the lid for?
Can the pan hold up to metal tools?
Good information. Thanks!
Did you test Scanpan?
The steam hitting my hand is the deal breaker for me. If they'd fix that I'd seriously think about trying it out.
BTW, must it really be titanium? That's one of the least heat conductive metals and not one that I would expect on a frying pan.
i think the question that is on everybody's mind regarding this pan is, does the pan really have a life-time warranty on the interior "No-Co" surface?
After 50 years of cooking ! My best nonstick fry pan is my well seasoned cast iron fry pan !!!
Yup, I’m using same cast iron skillet my parents left behind. Sixty years of great meals cooked in that old pan and still going. Lol.
yes and amen
I prefer carbon steel...
Sorry but both carbons steel and cast iron are just very limited when it comes to cooking.
Great for a steak or so but that is not versatile cooking.
They are both really heavy and so do not allow for some cooking techniques.
Flipping the food tipping the pan foward and backward (instead of stirring around with a spatula) does not work properly because they are so heavy.
Even worse whe you need a really big pan.
And if you want to use acidic foods they are out immediately.
Half of the mediterranean cusisine uses either white wine or uses tomato.
With that they are out immediately.
You will need a traditional non-stick for that or stainless steel pan.
Then, use stainless steel. No problem with acidic foods@@1337Jogi
Interesting. I would wait a while to see how left by it continues to stay on the market and how it performs over time.
I will likely provide a one year update
I own this pan. It works as advertized. And I've never had any troubles with it. Yes, it's heavier. But I don't have any difficulty handling it. Also, I've never had steam blow out on my hand. So, I'm not sure about the basis of these complaints.
When you use it to boil or simmer and put the lid on, does the steam go onto your handle like it did with mine?
you're not sure about the basis of the video you just saw? Weird.
I'm not saying that no one else has ever had steam come out along the handle. It's merely that it hasn't come up as a problem for me. But that said, after using this pan for a while, I ended up not liking it. For all the non-stick claims, it was hard to clean up. I stopped using it. That is disappointing, as it's not cheap.
If you still have to use oil or butter, why not just use a good stainless steel pan?
$200wow. At the cost of these tools it makes sense to buy as a wedding gift
Yes. This is one of those items that falls into the category of: "I wouldn't buy it for myself if you really, really want to give me a present..."
Could you do a video on cheaper alternatives? maybe ones around $50 and others around $100.
The SAFLON Titanium Non-Stick Frying PAN is very cheap, which makes me dubious. It also doesn't have the raised surface to stop oil moving to the edges. I'll continue looking but if you did a video on a couple that'd be great.
I bought a ceramic cookware set. It was quite cheap, and for the most part is fine. But the pan is not ideal. I don't have the money to buy this. But I need a good pan. I've been considering cast iron as I cook a lot with acidic foods and want something that will last. Titanium seems ideal, as the off-putting thing about cast iron is the lack of temperature control.
The design issues are wild. Did they not test it?
I bought a whole set of Cuisinart pots and pans for the price I'd have to pay for one stinking frying pan with a crummy handle and lid.
They've lasted me for almost a decade because I use silicon utensils that don't scratch the surface.
They also have nice lids and handles and the larger pans can go into the oven if I want to roast something.
eggs... stick for you?
mine float and dance around so nicely, eggs and omelets are the least sticky foods i've cooked on my stainless steel pan!
I wonder how it compares to nano/probound from hestan (the ttianium coated one)
it looks pretty cool and cheaper too?
also gosh I hate that cut near the handle.. why.... it also exposes the aluminium core in an other wise what looks(?) to be a sealed rim pan.
pancakes are at least a bit more sticky
Just correction: Titanium is not incredibly hard. It's far softer then stainless steel. TiN, TiN and Ti oxides are incredibly hard. They are used as surfaces on machining tools. Ti oxides are used as plasma coating for increase wear resistantance of moving surfaces. By color and ease of manufaturing, I would expect some Ti oxide.
I have other pans with lids that I can use, Silly design but I can work with it. I rarely use covers anyway.
I have this pan. It’s good for most things but potatoes stick the worst on this pan. It sticks to the point where the hole bottom of the pan is covered in potato mush and Dosent fry/crisp them up like other non sticks.
It’s a 7/10 pan for me. Good for most things and is non toxic like 80% of most pans
How many tons is 3 millimeters?
Please repeat review year from now. I want to see how far it can go! I searching years for pan which last and invested money in it and every time the same ! One year and it is garbage !
IF this can last over 10 years, I'd say it's worth $200. Since replacing a $20 ceramic annually for 10 years costs the same amount of money.
Metal handle will be an issue while cooking when the pan is hot.
You don't need a non-stick for boiling.
Not for boiling water but stews and foods in sauces that are prone to burning and sticking, yes.
Can it be bought in Europe?
you should look at the Woll Dimond Lite if you get a chance and haven't all ready.
I’ll check that out, thanks for the tip
Can you do a Scanpan HaptiQ video?
I've got a Griswold cast iron it is the best non-stick pan I've ever seen you can put a lid on it and bury it in the ground and cook in it if you had to and it will definitely last forever
If steam blows out at that rate, then it's letting you know to turn down the stove anyway, so I don't see a problem, more of a feature. And the square handle, at least it doesn't rotate like rounded handles do. And if it releases better than all stainless steel, cast iron and carbon steel, that's a win. And it's not teflon or ceramic so it won't wear out. 200 bucks is not that much comparing to high end brands. Looks like a winner to me. High sides and large bottom area with lid. You can both fry stuff AND do all-in-1 dishes. I don't see any downsides.
The pan isn’t non stick. The oil is.
so 3/4 of an inch is the same as 1 inch for you? it's only non-stick when you use oil...
Thanks. I was wondering.
Isn’t Titanium potentially toxic, even in bonded and inert form?