LOL!! Cooking and recording isn’t easy😂I really appreciate the mention. No way you should be reading from a script. Who cares if you misspeak? That’s completely normal and expected from anything that’s unscripted. Don’t know how these companies get away with lying and misleading so much in their commercials? I guess the instruction booklet saves their butt. Seems like a nice pan without all those ridiculous claims from the commercials. Glad there’s channels like yours and 2 Cent Chicks to help everyone save money. Thanks for the review😃
@@gordenwood7853 Vivian tries is funny, but she doesn't read instructions. Which while showing the commercials lie, it doesn't really show if it does work according to real life use. When you leave parts out, because you don't read instructions, you lose credibility.
Let me just say. I absolutely love how you always try to accommodate your viewers. When you broke the yolk in the pan, you immediately thought of us and how that might drive some of your OCD viewers crazy. So you apologized for it. Another reason why you are one of my favorite youtubers. You are mindful of us who watch! ❤😁❤
I have a Blue Diamond pan and it works great so far. I've made several omelets (always with a little oil), plus pork chops and chicken-fried steak, and they all came out easily and with super-easy cleaning. After 6 or 7 uses, it still looks new. So far, so good.
Thank you for this! I saw these at Walmart and wanted them as a replacement for my ceramic green life pans(junk, avoid them, get brown easy, hard to clean, everything sticks). I appreciate this review showing both babies with butter and abused. It still looks like a good plan. The grass is greener where it's watered, the pan you take care of will last longer. Don't use a script. People always relate better to someone who's being genuine in reviews.
I love your reviews, all of them so honest and you're quite an honest guy, I'd say. It's okay when you misspeak, that just makes you more human and believable. However, the way I cook, I don't ever use a fry pan of any type with food without vegetable oil or good old butter, to make the foods taste better. Thanks for this review.
Square Tins they can do pink floyd covers but change the lyrics to relate to cooking. "I have become comfortably overdone" "Mayonaise so they say is the root of all evil today" Okay I'll stop.
Besides helping not stick, another benefit with oil is it helps conduct heat to whatever you're cooking. Cooking in a pan without any kind of fat,oil,butter etc is mostly unheard of. Never have I seen someone cook without oil in a pan unless you're making a quesadilla.
I bought one at Walmarts about 1-1/2 months ago and its worked out great for me! I haven't abused it like you did but even olive oil works. I liked you review. Thanks!
I had a smaller one that I used for single portions and babied it (preheated, wood only, used butter, etc) and it held up for about 8 months before it started to stick all the time. Meanwhile I also have the large pan you reviewed and after about 4 or 6 months its still in pristine condition, and I use it religiously AND its frequently in the middle of my stack of pans. I believe overheating is what killed the little pan because one night I did murder a steak in it while putting my son down for bed, so that being said if you baby it in the most basic ways possible and avoid overheating/burning food in it it'll last you.
I actually kinda want one of these. We sell them at work and I like the weight and size of them. I'm a sucker for a good pan (I looooove my Calphalon cookware) and I do take care of them. I don't use any metal utensils and always use olive oil/vegan butter/broth to fry things. These seem like decent pans. We always get Red Copper pans returned because food stuck or they warped. The Blue Diamond pans don't get returned!
I love how they try to market it like "oohh it's got diamonds it's so special!" road crews use diamond tipped bits, and they just break off onto the pavement as they use them. Diamonds aren't as special or expensive as people think.
What I take from this is that it's a very durable nonstick pan for everyday use by a normal person, and you don't have to baby it so excessively (particularly in regards to washing and metal utensils). The mixer definitely seemed to do the most damage, as expected.
All these pans have a spray on coating that works really well for about the first month. Then it cooks off or washes off. The pan is still somewhat nonstick but you can really tell when the coating is gone.
I use it presently and with my eggs I cook my bacon first and the eggs dont stick. I've found the oils do caramelize on the surface but do clean up if you reheat the pan slightly. So far its held up much better than the gold!
So all you're saying is you didn't need oil or butter because you started with fatty bacon and left the grease in the pan. I do that with my Granite Stone which is no better than this product if you expect the TV ads to be truthful.
I have been using the larger and smaller pans for about a year now. I wouldn’t say I baby them but I definitely don’t abuse them. I’ve been very happy with them. I see about the same results you got. I almost always cook with butter or olive oil. The only thing I disagree with you on is the handle getting hot. I don’t understand that one. I’ve never had an issue with a hot handle and have never needed a glove. ?? Great review!!
Good review, thanks! I've had one of these for a year. I babied it and never overheated it. Now it is an ALL-stick pan. I have to use metal utensils just to get my eggs off even when I do use butter. My edges look as chipped as your's do, though I never used anything other than plastic ( until the stickiness set in) Its very sad. To be fair, the rest of the pan looks great and on my glass cook-top, the handle doesn't heat up like it does on your gas stove. I hate the idea of throwing it out, but my stainless steel pan works better and my cast-iron pan just gets better as it gets seasoned. Sigh.
This should be a new series for you James!! I know a lot of products don’t call for it. One thing I’d like to see in maybe a future update would be your abused pan on higher heats (like for searing and sautéing). I want to get an idea of how it stands up to higher heat versus how your baby pan looks after only low to medium. Anyway, very fun and adorable review as always!! And no script please!! 😊
it looks like a nice pan and pleasing looking though what i would be the deal braker is that the handle getting hot to easly... that can be a safety issue if your an elderly or a teen or even younger working with this pan... i would not want to use a pan that i expect it to keep it to hold.... the only exception to this is a cast iron skillet...
Very thorough review, especially with the two pans. In over 50 years of cooking, I have never used a hand mixer in a frying pan although I have used sandpaper on rescued, rusted cast iron pans. Blue Diamond might be worth a try. Thanks!
Just a suggestion, if you review other pans in the future, let us know if the pan is pre heated or cold when you add the food.... It makes a big difference to whether or not they stick
There's a lot of disabled people that are living on a fixed income and it helps to look at your videos so we can know if we should buy it or not I haven't bought anything without watching yours program first thanks to you keep up the good work
I literally saw the ad for this for the first time yesterday and thought "Oh, I hope he does a review on this" after I saw them hit it with a hammer, so thanks for the instant gratification!
I've used the Blue Diamond pans the longest of all pans I've bought, they have lasted the longest, after washing heat the pan and season it with a light coating of peanut oil and its ready for the next use, And remember never use a strong dish soap on any non stick pans like blue dawn it will remove all oils in the surface of the pan then things will start to stick. when that happens just put a little water in the pan and heat the pan until it's hot then just use a Teflon egg turner and rub till clean then resurface the pan with whatever oil you like to use. strong soap and a nonstick coating don't mix, A real chef never uses soap on cookware they just wipe clean (just like they do on the infomercials) I really like Blue diamond cookware
James, there is no need to keep apologizing for your egg cooking skills! We’re here for your personality, insight, and sense of humor. Love this channel 💕
Freakin' Brandon I subscribed to you ‘cause of your dad! Can’t wait to watch your channel! If you want it’d be cool if you visited the OdorAngels! GiftsofGraceandHope ☝️🤣
Another great video James. Stick to what you've been doing and don't read from a script. It's more natural the way you're doing it. Keep up the great work.
I use coconut coir scrub pads and silicone or wood utensils but don’t otherwise “baby” my pan. It was glassy smooth for a long time, til I burned something in it, creating a stickier patch. Unlike a Teflon pan though that wasn’t from the coating breaking down. Things were sticking to a polymerized layer of food residue burnt onto the pan surface. Once I realized the difference I scrubbed it really well with baking soda as a gentle abrasive and my normal coconut scrubber. Took some elbow grease, but it’s like new again.
I don't agree that they're the same at all, even within the same color. It's going to vary brand to brand for sure. My Copper Chef pan has been unbelievably quality since I've bought it and have never had to use butter and oil (unless it's something that inherently calls for it). Still looks brand new even with use of a sponge (except for the bottom side).
I am not sure why you would want to cook anything without oil or butter ? It adds flavour and presentation. But good to know that you could use these pans if required to not have oil or butter in your diet or don't have any on hand !
I love that you go to great lengths to give honest and fair reviews, thank you! Just a note, the pan temp before adding food makes a difference, and food, esp proteins, stick while raw, until the maillard (sp?) reaction happens (browning). This is why your food sticks at first, then releases on your later attempts. It's one of the ways to determine when it's time to flip! Keep doing what you do, I'll keep watching!
James - one of the things that makes your reviews is your personality. Boo on whomever said you should follow a script. Be youyrself. You have helped new save money by not buying worthless products. Thanks. Keep up the good work!
Love your reviews, don't listen to the haters there just pissed they didn't think of a good review channel like you did. Speak from your heart because that's real world and that's what 98% of real people want to listen to. Keep up the great reviews,your doing just fine.
I just found your videos, they are nice fun and entertaining reviews, please dont use a script. As for pans, use the Rock Pan. No teflon or diamond etc coating that over time wear off. Dont have to worry about metal or non metal utensils just use whatever you have around. Hardly anything sticks. Ive done the cheese just for fun, eggs etc. I dont use too much butter or oil but you can, you can use the dishwasher, pour cold water on it right away. Granted I never took a hammer to it but i think it would hold up. They are a bit expensive at 40 for the frying pan but they are worth it. And you can use high heat if you want to. the handle doesnt get hot, the handle I have anyway. There is an all metal handle but i dont get that one, it looks uncomfortable actually. And it comes with a glass lid no extra charge. No speical way you have to cook in it or wash it to keep it nice and nothing scratches this thing.
I purchased this pan at Canadian Tire without a lid and after one use without butter or oil making an 4 egg omelette it cooked very easily and turned very easily and the residue washed off very easily using only tepid tap water without soap. The only complaint is that the pan tipped over too easily on the stove on the handle side, so if they made the pan part just a bit heavier so the center of gravity is closer the middle of the pan it would get 5 stars out of 5 from me. But because it tipped over too easily on the stove and I had to prop it up under the handle to keep it level on the stove I give it only 4 out 5 stars but after only one use so far. I used a stainless steel turner to flip over the omelette and no scratches but after only 1 use.
I have been using Blue diamond pans for 1 year and 10 months. I take very good care of them. They look and perform very well. My only problem is when you get burnt spots on the outside of the pan. It happens no matter how careful I am. Getting it off is difficult, I have used a degreaser and soft scrub still have some spots I cannot get off. I want my pans to look new even after years with my careful use and cleaning.
can you update on the abused pan after several months? i think the nonstick ability may be eroded over time because that is what happened to my copper pan
According to their website it has a "diamond infused" ceramic coating, so basically it should hold up just as well as any other pan with a ceramic coating which from my experience is pretty decent. (as long as you don't severely scratch it up.)
I've been considering buying a set and your video was extremely helpful. I never believe the commercials, but getting close to what they claim from your demonstrations is really good. Thank you
I don't get the handle getting hot... I don't own a single pan where the handle gets hot just from being on the hob. In the oven, of course, and I have a couple pourly designed pots (but they were freebies in a supermarket promotion(*)). (*): I don't know why I'm not inclined to just throw them away and buy competent pots instead. I have a really hard time throwing away things which are still functional. Edit: I rinse my pans under the tap all the time, with the scotch side of a kitchen sponge, and they don't warp, nor wear out prematurely. At least the Tefal ones don't; I didn't have favourable results with ceramic coated pans: they seemed to lose their non-stick qualities very quickly.
Great Video brother. Love your reviews. Thanks to your Purple Pillow review I bought one. I am actually going to post my own review for it on my channel.
I've had a green one for years and my son bought one at the same time. No problems at all. Both cared for about the middle of the road although we don't put them on high heat and leave them.
Nice review, I’ve had my pans including the 14 inch which I love, after 6 months they are still great, the only complaint I have is in the early days the edges at the top of the pans were all chipped, doesn’t change how good they are, but hurts the looks of the pan in general, they clean easy, good for induction tops, much better than any Teflon pans I have ever used, I’m not only the man of the house but the cook as well, I’ve got every gizmo and device to help make my cooking easier and better, these pans do a good job, easy clean up, and that’s a plus, out of 10 I would give them a 7, still looking for the 10. Keep up the good work, your videos really help the normal people, oh and don’t use a blender on your pans, they rarely work, lol
Little known fact. Extra virgin and virgin olive oil when heated removes all the good stuff from it, basically making it as good as regular or light olive oil.
Ive used this pan for several years when it was already used. Its the best pan ive had without worrying too much about abuse then hot handle is the only minor issue to a degree 🥁but it didn’t stop me from buying another pan of theirs
So far, seems like this pan is more about luck. Vivian got a good one, 2c Chicks got a bad one... I'd go for Red Copper, since it seems more consistent. But, man... the blue finish. And the shine. It is just so beautiful, I'd risk buying one for the asthetics.
Good review, as always. One minor complaint: price not mentioned. You see, we all do not watch TV, so we do not know the price. Anyway, seems to be a decent pan, but I never choose any of my pans on which the handle gets hot. I think I'll just stick with my T-fals.
Your cooking style is on a whole ‘nother level. Gordon Ramsay got nothin’ on you 😂 I kid, I kid thank you for your detailed review 👍 now I’m hungry ughhh
The handle getting hot on the stovetop makes it a bad product. None of my pans get hot handles on the stove top. I mean they might if left there forever but not during any cook I have done.
"Alright, it's almost four o'clock in the afternoon; It's about time to make myself an omelette!" Going in my list of youtuber wit that would make a more meaningful tattoo than ... most tattoos that people actually get.
I love my Blue Diamond pans. If you want anything to last, you shouldn't be abusing them. I have a silicone sleeve to fix the hot handle issue. That's the only draw back but I still love my set. And they're sexy.
I love that you're being so sarcastic about the dumb comments people leave. The mixer in the pan was so cringy. I'm so glad Hot Hands made an appearance! I can't wait to see the review in a couple of weeks/months! I'm glad I got to see Bailey again!! Thanks, James! Very thorough! Love your reviews!!
Lack of script is much preferred and your reviews are great! I’ve bought several products you recommend and enjoy the thorough, straight to the point yet laid back and genuine reviews; thank you!
Love the fact that you did 2 tests using 2 pans! That was a very good idea. It shows that you can't really believe what you see in the commercials and it would be great if you continued abusing one pan for awhile, especially washing it in cold water when it's really hot. It took a while for my non stick pan to warp so it might be interesting to see how long it will take for the Blue Diamond Pan to warp.
I looked at a bunch of hard anodized pans and reviews. I found heavier ones that I thought would be better, however I have bad wrists and people complained about them. This pan was cheaper and people were complaining it was light weight. I decided just me I can baby it. Clean the stove top and hopefully it will last a while
they may not all be made the same and you got a good batch where our beloved 2 cent chicks got a bad one but that goes for whatever you buy cars to frying pans. good review
Get a T-fal (Tefal in some parts of the world) professional series. They're about the same price but on a completely different planet quality wise to all the as seen on TV nonstick pans.
I bought this pan without seeing the commercials and have been just following the label instructions and have been super impressed, now I understand why the reviews are so all over the place, thank you! But here's a general guide I learned doing pan research, for low to medium heat, the non stick pans are great but they will always need replacing eventually. If you need high heat/in the oven, use a cast iron, if you want a pan that's going to last, get a cast iron. But educate yourself on a cast iron before getting one because it too needs care.
No matter what I do they all wear out. I have copper, green, blue, red, white, stainless, cast iron, and ceramic coated metal. They all have their uses but I prefer a cast iron skillet for browning and the heat stays forever. Plus on a cold day it warms the room. The non sticks are good for quick sauteed veggies and eggs in morning. Stainless is for anything healthy or steamed and I need steady even heat. I wonder if there are some alloys that would do better.I want to be able to fry without making a mess or wasting 13 bucks worth of peanut oil
I wouldn’t like it very much if you used a script it would take away from your personality. You are my favorite reviewer on RUclips because you are laidback and that makes me feel comfortable. I feel like using a script would make you seem less legitimate and tense so idk what that person is thinking.
I always appreciate reviews of items I consider buying. In my kitchen I have an assortment of pans. Stainless steel, teflon, ceramic. No one pan does it all well even though with extra effort you might be able too. Stainless is great for high temp. frying. Ceramic for high temp. simmering with easy cleanup. Teflon to cook eggs and other low temp foods. I think most of us want a non stick skillet that will do it all. I do have a teflon coated grill skillet that has seen a lot of high temp use and the teflon has begun to flake away in spots so I'll need to trash it soon. My stainless will likely last forever. The ceramic will also be nearly a lifetime pan but it definitely isn't non stick without using butter and a lower temp. The thing about the ceramic is it's almost as slick after years of use as it was new. I've yet to cook any foods in skillets without adding some type of fat. I was hoping that in your review you'd subject the pan to higher temps even though the ad said low to medium heat. Not practical on a one pan does it all aspect.
I saw an ad for this blue diamond brand. I was searching for "Non Stick Stainless Steel". I have begun converting to Induction heating. I was primarily of course most interested in comparisons of which pans were "most" compatible to induction heating. This was a nice demo of the nonstick. I assume from the advert I originally saw this is a ceramic coating that infers the sparkly diamons assist with spreading heat evenly. Anyway, thanks for the looksee at the nonstick component.
I just used our 5qt blue diamond pan last night on our gas stove, and I noticed that the heat transfer was not very even on it - it was on the largest burner at medium flame and there were definitely hot and cool zones - but I will say cleanup was a breeze. Dinner was Frozen diced green peppers, chopped onions and cheese steaks with avocado oil to season it. For a cheap replacement to a ceramic pan we got for free that is all scratched up, I think it will do the trick until we can afford to drop some major cash on hexclad pans
Thanks for the solid review. I just replaced an old 12" sauté pan with a Blue Diamond pan. Then I read the reviews and started second guessing the purchase. Instead of returning it I decided to give it the benefit of the doubt. So far I have only fried a couple eggs in it, with butter. I broke one of my yolks too if it makes you feel better. The smell of melting plastic spoons and the comforting rhythm of the blender/mixer inside of that pan were my favorite parts.
Hot handle makes it a fail / pass for me right off- also James hey ! That looked more like brown butter than burnt butter ! You’re doing fine! Don’t be so internet worrisome!
I'm late to this but if you watch the commercial dealing the hammer blow. The first shot of the impact shows the guy forcing the hammer into the pan of the competition. But the impact on the blue diamond pan the hammer is allowed to rebound off the pan, which makes less of an impact or dent into the pan!
www.amazon.com/Non-Stick-Scratch-Resistant-Aluminum-QuanTanium-Dishware/product-reviews/B06XQNGXG8/ref=cm_cr_dp_d_hist_1?ie=UTF8&filterByStar=one_star&reviewerType=all_reviews#reviews-filter-bar These reviews probably sum it up
With ANY non-stick ceramic pan, keep heat to low or medium low. WHATEVER you are cooking, from eggs to chicken to shrimp or anything else, BE PATIENT. The entire underside of the food, that is the surface of the food in contact with the pan, must be cooked before it becomes free and will swirl around like on TV. If it is uncooked at all, it will stick. When I cook eggs in my Gotham Steel pan, I set the burner on 4 (out of 10, or medium low), break my eggs into the pan, COVER the pan, and in a few minutes the lid is wet with condensation, the underside of the eggs are fully cooked, and lo & behold, they swirl around and out as they should.
i just purchased the blue diamond in Macy 19 dollars , i have the worst stove? electric stove...so i fry 4 eggs ,i covered with the lid, for 2 minutes then i shutoff the stove and let it cook by the rest of heat of the plate of the stove that was already off..after 3 minutes i checked ,opened the lid , no stick ,eggs done en circle solid, and it came off easily from the pan to the dish..i really like it
its best to use butter as the best season for your ceramic or diamond/sstone pan. Oil burn coating on ceramic best if you just use it on nonstick pan teflon
We have the green and red kind...(cast iron also).. both need to be seasoned often much like cast iron, (heat with fat allow to cool then use)...both will chip..and scratch.. I still like them because they are light weight. (I have scratched and chipped iron as,well) If food sticks I let the pan cool a bit, most of the time , as it cools the food is released just fine. ... as long as it is correctly seasoned .
I actually like that you don't read from a script. Keep up the great work!
Krystal Vieira agreed. And with a script we wouldn't get great commentary like "look I'm using metal and it's not scratching...oh wait"
You can misspeak from a script, especially live.
So with everything they did to the pan and you tried there experiments also and failed. Can you send the pan back and get your money back?
@@josephmontoya104 Never trust the company. Check online as to what your state laws are regarding warranties and returns.
Mine started chipping after a dozen use. Company will not stand behind their products.
LOL!! Cooking and recording isn’t easy😂I really appreciate the mention. No way you should be reading from a script. Who cares if you misspeak? That’s completely normal and expected from anything that’s unscripted. Don’t know how these companies get away with lying and misleading so much in their commercials? I guess the instruction booklet saves their butt. Seems like a nice pan without all those ridiculous claims from the commercials. Glad there’s channels like yours and 2 Cent Chicks to help everyone save money. Thanks for the review😃
Christy's Cooking Channel Don't forget Vivian tries she's funny to watch..
Christy's Cooking Channel Hello I'm new here.
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Christy's Cooking Channel Btw I'm gorden's little sister I just finally got a new phone that I can be able to be online...
@@gordenwood7853 Vivian tries is funny, but she doesn't read instructions. Which while showing the commercials lie, it doesn't really show if it does work according to real life use. When you leave parts out, because you don't read instructions, you lose credibility.
GoPro head mount
Read from a script 🤣🤣 🤣....yeah, right. 😂 Thanks for the fun review.
🤣🤣
So, it isn't durable... And the handle doesn't even stay cool... I'll take cast iron that can double as a home defense system.
FantomLightning
Yes. ❤️
Then you'll want stainless steel. Use just a small bit of oil and they'll easily out last and perform any nonstick.
A well seasoned cast iron pan never sticks even without oil. Just don’t use soap to wash it that’s all
FantomLightning and a deep dish pizza pan.
Yes!😂CAST IRON SKILLETS
The most rock n roll moment on this channel was James tossing the script.
And the Mutemath tee!!👍🤘
This is a great idea to review the pan, using two. Thanks for going to so much trouble.
Omg I see you everywhere! Again! We watch the same videos. Our GORL videos too lol
Swedish Metal Hello, my sister soulmate! 😘😘😘
I'd rather you mispeak than read from a script too!!!
I want to see him misspeak while reading from the script. That'd be quite funny.
I love my Blue Diamond, I'm a grill/saute cook and I use it at work and also use it at home. That thing is so amazing.
But you have to use an oil I bet, unlike how it is advertised.
@@Theywaswrong why would you cook anything without oil or butter anyway
I got a 25 inch griddle on Amazon. It's revolutionized my cooking life. I never bust out the pans or skillets anymore. Life is so much easier now!
Oh wow! Nice! What brand? Model? Price?
Let me just say. I absolutely love how you always try to accommodate your viewers. When you broke the yolk in the pan, you immediately thought of us and how that might drive some of your OCD viewers crazy. So you apologized for it. Another reason why you are one of my favorite youtubers. You are mindful of us who watch! ❤😁❤
Hah well thanks for noticing that! I really appreciate the comment, even though I'm just now seeing it a month later!
I have a Blue Diamond pan and it works great so far.
I've made several omelets (always with a little oil), plus pork chops and chicken-fried steak,
and they all came out easily and with super-easy cleaning.
After 6 or 7 uses, it still looks new.
So far, so good.
Is yer pan still good? Lol
@@prospectorbonky - Yup. Made an omelet on it just the other day. It slid right off the pan onto the plate when done.
@@notrombones5041what about now lol
Thank you for this! I saw these at Walmart and wanted them as a replacement for my ceramic green life pans(junk, avoid them, get brown easy, hard to clean, everything sticks). I appreciate this review showing both babies with butter and abused. It still looks like a good plan. The grass is greener where it's watered, the pan you take care of will last longer. Don't use a script. People always relate better to someone who's being genuine in reviews.
Did you get them? I wonder if there is still come kind of toxic Chemicals on this pans.
@@glammedbynataliaeverything is toxic. No need to question that in life.
I love your reviews, all of them so honest and you're quite an honest guy, I'd say. It's okay when you misspeak, that just makes you more human and believable. However, the way I cook, I don't ever use a fry pan of any type with food without vegetable oil or good old butter, to make the foods taste better. Thanks for this review.
I watched “Vivian Tries” yesterday then your review came up. It looks like you both pretty much agree. Just might be my next pan purchase. Thanks!
Is 'Harsh side of the sponge" your band's next kitchen rock album?
Square Tins
Hahahaha... That's a good one.
Square Tins they can do pink floyd covers but change the lyrics to relate to cooking.
"I have become comfortably overdone"
"Mayonaise so they say is the root of all evil today"
Okay I'll stop.
“See you on the harsh side of the sponge....”
"Shine on you creamy danish"
"Wish You Were Beer"
Besides helping not stick, another benefit with oil is it helps conduct heat to whatever you're cooking.
Cooking in a pan without any kind of fat,oil,butter etc is mostly unheard of. Never have I seen someone cook without oil in a pan unless you're making a quesadilla.
I bought one at Walmarts about 1-1/2 months ago and its worked out great for me! I haven't abused it like you did but even olive oil works.
I liked you review. Thanks!
Do you still like your pan if you still have it? Has the handle been cool to touch or hot?
I had a smaller one that I used for single portions and babied it (preheated, wood only, used butter, etc) and it held up for about 8 months before it started to stick all the time. Meanwhile I also have the large pan you reviewed and after about 4 or 6 months its still in pristine condition, and I use it religiously AND its frequently in the middle of my stack of pans. I believe overheating is what killed the little pan because one night I did murder a steak in it while putting my son down for bed, so that being said if you baby it in the most basic ways possible and avoid overheating/burning food in it it'll last you.
I actually kinda want one of these. We sell them at work and I like the weight and size of them. I'm a sucker for a good pan (I looooove my Calphalon cookware) and I do take care of them. I don't use any metal utensils and always use olive oil/vegan butter/broth to fry things. These seem like decent pans. We always get Red Copper pans returned because food stuck or they warped. The Blue Diamond pans don't get returned!
I love how they try to market it like "oohh it's got diamonds it's so special!" road crews use diamond tipped bits, and they just break off onto the pavement as they use them. Diamonds aren't as special or expensive as people think.
Yup. Diamonds are HARD but that does not mean they’re not brittle. Hardness has nothing to do with toughness.
They use diamond powder. Not diamonds
What I take from this is that it's a very durable nonstick pan for everyday use by a normal person, and you don't have to baby it so excessively (particularly in regards to washing and metal utensils). The mixer definitely seemed to do the most damage, as expected.
All these pans have a spray on coating that works really well for about the first month. Then it cooks off or washes off. The pan is still somewhat nonstick but you can really tell when the coating is gone.
I use it presently and with my eggs I cook my bacon first and the eggs dont stick. I've found the oils do caramelize on the surface but do clean up if you reheat the pan slightly. So far its held up much better than the gold!
So all you're saying is you didn't need oil or butter because you started with fatty bacon and left the grease in the pan. I do that with my Granite Stone which is no better than this product if you expect the TV ads to be truthful.
I have been using the larger and smaller pans for about a year now. I wouldn’t say I baby them but I definitely don’t abuse them. I’ve been very happy with them. I see about the same results you got. I almost always cook with butter or olive oil. The only thing I disagree with you on is the handle getting hot. I don’t understand that one. I’ve never had an issue with a hot handle and have never needed a glove. ?? Great review!!
Good review, thanks! I've had one of these for a year. I babied it and never overheated it. Now it is an ALL-stick pan. I have to use metal utensils just to get my eggs off even when I do use butter. My edges look as chipped as your's do, though I never used anything other than plastic ( until the stickiness set in) Its very sad. To be fair, the rest of the pan looks great and on my glass cook-top, the handle doesn't heat up like it does on your gas stove. I hate the idea of throwing it out, but my stainless steel pan works better and my cast-iron pan just gets better as it gets seasoned. Sigh.
This should be a new series for you James!! I know a lot of products don’t call for it. One thing I’d like to see in maybe a future update would be your abused pan on higher heats (like for searing and sautéing). I want to get an idea of how it stands up to higher heat versus how your baby pan looks after only low to medium. Anyway, very fun and adorable review as always!! And no script please!! 😊
9:45 his "ok, well" triggered my Google Home.
it looks like a nice pan and pleasing looking though what i would be the deal braker is that the handle getting hot to easly... that can be a safety issue if your an elderly or a teen or even younger working with this pan... i would not want to use a pan that i expect it to keep it to hold.... the only exception to this is a cast iron skillet...
Why Hot Hands? We all know it's all about the Ove' Glove!😂😂😂
Very thorough review, especially with the two pans. In over 50 years of cooking, I have never used a hand mixer in a frying pan although I have used sandpaper on rescued, rusted cast iron pans.
Blue Diamond might be worth a try. Thanks!
Just a suggestion, if you review other pans in the future, let us know if the pan is pre heated or cold when you add the food.... It makes a big difference to whether or not they stick
This.
There's a lot of disabled people that are living on a fixed income and it helps to look at your videos so we can know if we should buy it or not I haven't bought anything without watching yours program first thanks to you keep up the good work
For the hot handle alone, it's a no go. Thumbs up for saving me money again. Thanks.
It reallyvdoesnt get that hot
I literally saw the ad for this for the first time yesterday and thought "Oh, I hope he does a review on this" after I saw them hit it with a hammer, so thanks for the instant gratification!
I definitely prefer no script, I appreciate the realness. Thank you for what you do.
I've used the Blue Diamond pans the longest of all pans I've bought, they have lasted the longest, after washing heat the pan and season it with a light coating of peanut oil and its ready for the next use, And remember never use a strong dish soap on any non stick pans like blue dawn it will remove all oils in the surface of the pan then things will start to stick. when that happens just put a little water in the pan and heat the pan until it's hot then just use a Teflon egg turner and rub till clean then resurface the pan with whatever oil you like to use. strong soap and a nonstick coating don't mix, A real chef never uses soap on cookware they just wipe clean (just like they do on the infomercials) I really like Blue diamond cookware
Thank you for your suggestions. That's helpful. Do your Blue Diamond cookware handles stay cool to hold or do the handles get hot?
James, there is no need to keep apologizing for your egg cooking skills! We’re here for your personality, insight, and sense of humor. Love this channel 💕
I just bought this pan. Thank you for your review.
Does the handle get hot or stay cool enough not to use hot pad?
I love the thumbnail you created for this video!
Freakin' Brandon I subscribed to you ‘cause of your dad! Can’t wait to watch your channel! If you want it’d be cool if you visited the OdorAngels! GiftsofGraceandHope ☝️🤣
Freakin' Brandon I subbed to your channel as well I'm new here..
Another great video James. Stick to what you've been doing and don't read from a script. It's more natural the way you're doing it. Keep up the great work.
John Arnold Needless to say the person who requested the script probably doesn’t do anything without Mommy’s permission!
I love that you don't read from a script!! great review!!
I use coconut coir scrub pads and silicone or wood utensils but don’t otherwise “baby” my pan. It was glassy smooth for a long time, til I burned something in it, creating a stickier patch. Unlike a Teflon pan though that wasn’t from the coating breaking down. Things were sticking to a polymerized layer of food residue burnt onto the pan surface. Once I realized the difference I scrubbed it really well with baking soda as a gentle abrasive and my normal coconut scrubber. Took some elbow grease, but it’s like new again.
Great review! Blue Diamond, Copper, Green, all the same... just new marketing to sell more pans.
I don't agree that they're the same at all, even within the same color. It's going to vary brand to brand for sure. My Copper Chef pan has been unbelievably quality since I've bought it and have never had to use butter and oil (unless it's something that inherently calls for it). Still looks brand new even with use of a sponge (except for the bottom side).
They're all crap compared to good old Teflon IMO.
@@tjsynkral agreed, just buy a good Zwilling pan and be done with it.
I am not sure why you would want to cook anything without oil or butter ? It adds flavour and presentation. But good to know that you could use these pans if required to not have oil or butter in your diet or don't have any on hand !
@@tjsynkral Maybe you haven't heard. Dupont has been asked to stop making teflon cookware. Extremely dangerous toxins.
I love that you go to great lengths to give honest and fair reviews, thank you! Just a note, the pan temp before adding food makes a difference, and food, esp proteins, stick while raw, until the maillard (sp?) reaction happens (browning). This is why your food sticks at first, then releases on your later attempts. It's one of the ways to determine when it's time to flip! Keep doing what you do, I'll keep watching!
The way he treats the "abused" pan reminds me of cooking in a college dorm!
James - one of the things that makes your reviews is your personality. Boo on whomever said you should follow a script. Be youyrself. You have helped new save money by not buying worthless products. Thanks. Keep up the good work!
Love your reviews, don't listen to the haters there just pissed they didn't think of a good review channel like you did. Speak from your heart because that's real world and that's what 98% of real people want to listen to. Keep up the great reviews,your doing just fine.
I just found your videos, they are nice fun and entertaining reviews, please dont use a script. As for pans, use the Rock Pan. No teflon or diamond etc coating that over time wear off. Dont have to worry about metal or non metal utensils just use whatever you have around. Hardly anything sticks. Ive done the cheese just for fun, eggs etc. I dont use too much butter or oil but you can, you can use the dishwasher, pour cold water on it right away. Granted I never took a hammer to it but i think it would hold up. They are a bit expensive at 40 for the frying pan but they are worth it. And you can use high heat if you want to. the handle doesnt get hot, the handle I have anyway. There is an all metal handle but i dont get that one, it looks uncomfortable actually. And it comes with a glass lid no extra charge. No speical way you have to cook in it or wash it to keep it nice and nothing scratches this thing.
Why on earth would it bother someone that the yolk was broken ? Genuine question.
Edit: Oh yea and no script, I love the genuine feel to these videos.
because yolk is life
I purchased this pan at Canadian Tire without a lid and after one use without butter or oil making an 4 egg omelette it cooked very easily and turned very easily and the residue washed off very easily using only tepid tap water without soap. The only complaint is that the pan tipped over too easily on the stove on the handle side, so if they made the pan part just a bit heavier so the center of gravity is closer the middle of the pan it would get 5 stars out of 5 from me. But because it tipped over too easily on the stove and I had to prop it up under the handle to keep it level on the stove I give it only 4 out 5 stars but after only one use so far. I used a stainless steel turner to flip over the omelette and no scratches but after only 1 use.
Thank you for this review. I always try these as seen in tv frying pans and they usually are not as great as they make it out to be.
I have been using Blue diamond pans for 1 year and 10 months. I take very good care of them. They look and perform very well. My only problem is when you get burnt spots on the outside of the pan. It happens no matter how careful I am. Getting it off is difficult, I have used a degreaser and soft scrub still have some spots I cannot get off. I want my pans to look new even after years with my careful use and cleaning.
can you update on the abused pan after several months? i think the nonstick ability may be eroded over time because that is what happened to my copper pan
According to their website it has a "diamond infused" ceramic coating, so basically it should hold up just as well as any other pan with a ceramic coating which from my experience is pretty decent. (as long as you don't severely scratch it up.)
I've been considering buying a set and your video was extremely helpful. I never believe the commercials, but getting close to what they claim from your demonstrations is really good. Thank you
thanks for your reviews there great. i just use stainless steel pans and cast iron pans i put butter or tallow or oil on them it makes great food.
I don't get the handle getting hot... I don't own a single pan where the handle gets hot just from being on the hob. In the oven, of course, and I have a couple pourly designed pots (but they were freebies in a supermarket promotion(*)).
(*): I don't know why I'm not inclined to just throw them away and buy competent pots instead. I have a really hard time throwing away things which are still functional.
Edit: I rinse my pans under the tap all the time, with the scotch side of a kitchen sponge, and they don't warp, nor wear out prematurely. At least the Tefal ones don't; I didn't have favourable results with ceramic coated pans: they seemed to lose their non-stick qualities very quickly.
Great Video brother. Love your reviews. Thanks to your Purple Pillow review I bought one. I am actually going to post my own review for it on my channel.
I've had a green one for years and my son bought one at the same time. No problems at all. Both cared for about the middle of the road although we don't put them on high heat and leave them.
Where is the 850 degree test? 👍
Lol, at the very least we need a blowtorch test!
Yeah, I was looking forward to that. And the chicken cooked up fine un-oiled because it has its own fat. Eggs don't.
Nice review, I’ve had my pans including the 14 inch which I love, after 6 months they are still great, the only complaint I have is in the early days the edges at the top of the pans were all chipped, doesn’t change how good they are, but hurts the looks of the pan in general, they clean easy, good for induction tops, much better than any Teflon pans I have ever used, I’m not only the man of the house but the cook as well, I’ve got every gizmo and device to help make my cooking easier and better, these pans do a good job, easy clean up, and that’s a plus, out of 10 I would give them a 7, still looking for the 10. Keep up the good work, your videos really help the normal people, oh and don’t use a blender on your pans, they rarely work, lol
i bought these and was super disapointed, i returned the pans .. started sticking after 2or 3 uses
Little known fact. Extra virgin and virgin olive oil when heated removes all the good stuff from it, basically making it as good as regular or light olive oil.
As always, a realistic, true life demonstration. Nice job.
Hey,James,I'll eat those eggs if nobody else claims them!
Ive used this pan for several years when it was already used. Its the best pan ive had without worrying too much about abuse then hot handle is the only minor issue to a degree 🥁but it didn’t stop me from buying another pan of theirs
So far, seems like this pan is more about luck. Vivian got a good one, 2c Chicks got a bad one...
I'd go for Red Copper, since it seems more consistent. But, man... the blue finish. And the shine. It is just so beautiful, I'd risk buying one for the asthetics.
NothingXemnas me too. It makes me want one just specifically for the aesthetics lol - I have other pans to actually do my cooking with 😂
red copper sucks
Red copper is the worst of all trust me after a few uses you can't get it completely clean
Go with granite rock or copper chef
@@chrisspearline2942 cool
Good review, as always. One minor complaint: price not mentioned. You see, we all do not watch TV, so we do not know the price. Anyway, seems to be a decent pan, but I never choose any of my pans on which the handle gets hot. I think I'll just stick with my T-fals.
Your cooking style is on a whole ‘nother level. Gordon Ramsay got nothin’ on you 😂 I kid, I kid thank you for your detailed review 👍 now I’m hungry ughhh
The handle getting hot on the stovetop makes it a bad product. None of my pans get hot handles on the stove top. I mean they might if left there forever but not during any cook I have done.
"Alright, it's almost four o'clock in the afternoon; It's about time to make myself an omelette!" Going in my list of youtuber wit that would make a more meaningful tattoo than ... most tattoos that people actually get.
I love my Blue Diamond pans. If you want anything to last, you shouldn't be abusing them. I have a silicone sleeve to fix the hot handle issue. That's the only draw back but I still love my set. And they're sexy.
That's a good idea about the silicone sleeve for the handle.
I love that you're being so sarcastic about the dumb comments people leave. The mixer in the pan was so cringy. I'm so glad Hot Hands made an appearance! I can't wait to see the review in a couple of weeks/months! I'm glad I got to see Bailey again!! Thanks, James! Very thorough! Love your reviews!!
Lord, yes. Watching him use the mixer on the pan just about made me cry. haha
Lack of script is much preferred and your reviews are great! I’ve bought several products you recommend and enjoy the thorough, straight to the point yet laid back and genuine reviews; thank you!
Love the fact that you did 2 tests using 2 pans! That was a very good idea. It shows that you can't really believe what you see in the commercials and it would be great if you continued abusing one pan for awhile, especially washing it in cold water when it's really hot. It took a while for my non stick pan to warp so it might be interesting to see how long it will take for the Blue Diamond Pan to warp.
You shouldn't do that to any pan 🤣🤣🤣 wtf 🤣🤣
Great review! I would have liked to see high(er) heat added to the abuse. That is my one reservation about buying these various Ceramic pans.
Great content man
I looked at a bunch of hard anodized pans and reviews. I found heavier ones that I thought would be better, however I have bad wrists and people complained about them. This pan was cheaper and people were complaining it was light weight. I decided just me I can baby it. Clean the stove top and hopefully it will last a while
they may not all be made the same and you got a good batch where our beloved 2 cent chicks got a bad one but that goes for whatever you buy cars to frying pans. good review
It kinda looked the same as the 2 cent chicks to me. Eggs stuck to the brand new pan, metal is not really OK, etc.
Get a T-fal (Tefal in some parts of the world) professional series. They're about the same price but on a completely different planet quality wise to all the as seen on TV nonstick pans.
I bought this pan without seeing the commercials and have been just following the label instructions and have been super impressed, now I understand why the reviews are so all over the place, thank you!
But here's a general guide I learned doing pan research, for low to medium heat, the non stick pans are great but they will always need replacing eventually. If you need high heat/in the oven, use a cast iron, if you want a pan that's going to last, get a cast iron. But educate yourself on a cast iron before getting one because it too needs care.
the commercial does say that the pan has a "stay cool handle" so..
No matter what I do they all wear out. I have copper, green, blue, red, white, stainless, cast iron, and ceramic coated metal. They all have their uses but I prefer a cast iron skillet for browning and the heat stays forever. Plus on a cold day it warms the room. The non sticks are good for quick sauteed veggies and eggs in morning. Stainless is for anything healthy or steamed and I need steady even heat.
I wonder if there are some alloys that would do better.I want to be able to fry without making a mess or wasting 13 bucks worth of peanut oil
I wouldn’t like it very much if you used a script it would take away from your personality. You are my favorite reviewer on RUclips because you are laidback and that makes me feel comfortable. I feel like using a script would make you seem less legitimate and tense so idk what that person is thinking.
Thanks Katie, I do appreciate it!
I always appreciate reviews of items I consider buying. In my kitchen I have an assortment of pans. Stainless steel, teflon, ceramic. No one pan does it all well even though with extra effort you might be able too. Stainless is great for high temp. frying. Ceramic for high temp. simmering with easy cleanup. Teflon to cook eggs and other low temp foods. I think most of us want a non stick skillet that will do it all. I do have a teflon coated grill skillet that has seen a lot of high temp use and the teflon has begun to flake away in spots so I'll need to trash it soon. My stainless will likely last forever. The ceramic will also be nearly a lifetime pan but it definitely isn't non stick without using butter and a lower temp. The thing about the ceramic is it's almost as slick after years of use as it was new. I've yet to cook any foods in skillets without adding some type of fat. I was hoping that in your review you'd subject the pan to higher temps even though the ad said low to medium heat. Not practical on a one pan does it all aspect.
When you break a yolk frying an egg; it goes on bread with mayo & now becomes egg sandwich. YUMMO!
Cheers, A
YES!
I put mayo and ketchup.
emm... but whats the point of egg sandwich if you dont have runny yolk that burst when bitten into
@@HidekiShinichi I agree but let's not be wasteful.
Don't forget the BUDDAH! (Butter)
I saw an ad for this blue diamond brand. I was searching for "Non Stick Stainless Steel". I have begun converting to Induction heating. I was primarily of course most interested in comparisons of which pans were "most" compatible to induction heating. This was a nice demo of the nonstick. I assume from the advert I originally saw this is a ceramic coating that infers the sparkly diamons assist with spreading heat evenly. Anyway, thanks for the looksee at the nonstick component.
Can't wait for the comments about the "blender" even though you did a whole segment explaining it.
Really?
I just used our 5qt blue diamond pan last night on our gas stove, and I noticed that the heat transfer was not very even on it - it was on the largest burner at medium flame and there were definitely hot and cool zones - but I will say cleanup was a breeze. Dinner was Frozen diced green peppers, chopped onions and cheese steaks with avocado oil to season it. For a cheap replacement to a ceramic pan we got for free that is all scratched up, I think it will do the trick until we can afford to drop some major cash on hexclad pans
Is there an agency where one could report “pan abuse”? Lol!
1-800-help-pan
Anne K No but theres one for Pan-sexual
Thanks for the solid review. I just replaced an old 12" sauté pan with a Blue Diamond pan. Then I read the reviews and started second guessing the purchase. Instead of returning it I decided to give it the benefit of the doubt. So far I have only fried a couple eggs in it, with butter. I broke one of my yolks too if it makes you feel better. The smell of melting plastic spoons and the comforting rhythm of the blender/mixer inside of that pan were my favorite parts.
Hot handle makes it a fail / pass for me right off- also James hey ! That looked more like brown butter than burnt butter ! You’re doing fine! Don’t be so internet worrisome!
SO WHICH IS IT?
I'm late to this but if you watch the commercial dealing the hammer blow. The first shot of the impact shows the guy forcing the hammer into the pan of the competition. But the impact on the blue diamond pan the hammer is allowed to rebound off the pan, which makes less of an impact or dent into the pan!
Blue Diamond Phillips
That is all
Absolutely do not use a script. Thanks for this review!
Can you do a review on the granite rock pan please.... Supposedly you can can melt jolly ranchers and they just slide right out😂
Denise Montero
I 2nd that motion.
I have one of those pans and they start to suck after a while my red copper pan is still great tho even if it scratched a bit
Sean Bruyere, thank you 😊
www.amazon.com/Non-Stick-Scratch-Resistant-Aluminum-QuanTanium-Dishware/product-reviews/B06XQNGXG8/ref=cm_cr_dp_d_hist_1?ie=UTF8&filterByStar=one_star&reviewerType=all_reviews#reviews-filter-bar
These reviews probably sum it up
unless is the wrong one lmao, but usually all of them are the same thing but with different names
With ANY non-stick ceramic pan, keep heat to low or medium low. WHATEVER you are cooking, from eggs to chicken to shrimp or anything else, BE PATIENT. The entire underside of the food, that is the surface of the food in contact with the pan, must be cooked before it becomes free and will swirl around like on TV. If it is uncooked at all, it will stick.
When I cook eggs in my Gotham Steel pan, I set the burner on 4 (out of 10, or medium low), break my eggs into the pan, COVER the pan, and in a few minutes the lid is wet with condensation, the underside of the eggs are fully cooked, and lo & behold, they swirl around and out as they should.
Hate pans/pots with metal handles, always hot to touch.
i just purchased the blue diamond in Macy 19 dollars , i have the worst stove? electric stove...so i fry 4 eggs ,i covered with the lid, for 2 minutes then i shutoff the stove and let it cook by the rest of heat of the plate of the stove that was already off..after 3 minutes i checked ,opened the lid , no stick ,eggs done en circle solid, and it came off easily from the pan to the dish..i really like it
White Diamond Pan
Blue Diamond Pan Yellow Diamond Pan
Pink Diamond Pan
The great pan authority
Ѕмσl и' Ѕαlту dont forget the Neil diamond
I wonder if they got into a tussle with Blue Diamond Almonds people over the name?
Just about to say that
A Steven Universe reference, I love it!
Ѕмσl и' Ѕαlту rainbow pan
its best to use butter as the best season for your ceramic or diamond/sstone pan.
Oil burn coating on ceramic best if you just use it on nonstick pan teflon
Nice!
Justin Y. Even this wow, you have exceeded my expectations
How many people run your account?
U watch this too?
Justin Y. GET OFF MEH LAWN
are you a god
We have the green and red kind...(cast iron also).. both need to be seasoned often much like cast iron, (heat with fat allow to cool then use)...both will chip..and scratch.. I still like them because they are light weight. (I have scratched and chipped iron as,well)
If food sticks I let the pan cool a bit, most of the time , as it cools the food is released just fine.
... as long as it is correctly seasoned .