These 3 products have been heavily requested for months so... Why not? If you enjoyed this, let us know! Here is a link to all the other As Seen On TV Reviews we've done: ruclips.net/p/PLrIRP14xXUYDyaudD5ASowRws7obfx1ES
Disappointed you didn't make a comparison with a normal, cheaper product..Cause I am pretty sure most anti-stick pans I have used have the same abilities
@@elizabethcattarin4645 i got it for the safety of my birdy too! its great although occasionally i gotta use oil to make cooking some things easier, as well as it did develop a little chip in its surface from my stupid sister jabbing it with metal utensils. but it is totally the longest lasting nonstick pan ive ever had so far! i think weve had it for about 2 years now maybe a little less
those GraniteRock things are shit i had one and my grandmother had one they only last maybe a year before turning black they don't last long for comparison my tefal redspot lasted 6 years before it stopped looking like new and my RUFFONI set that i have inherited are about 20 years old now and are still like new
its to mimic the old speckle enamel stuff, its better just to find the actual stuff. Porcelain enamel cookware. There is a green ceramic one thats been around before the copper pans, and i have one and my grandma has one and they're both fine. Mines a little scuffed from misuse, but still works.
I thought the same thing 😂 They're using the "Brushed Aluminum" technique. Aluminum scratches too easily, so some people brush it with a wire brush to pre-scratch it so that any scratches you make on it won't be noticeable. They did the same thing with the Granite Pan, giving it an rough texture so that any scratches you make on it won't be noticeable either. It's not necessarily a bad practice, just a little dishonest.
You'd be shocked. I come from the granite capital, you'd have better luck breaking granite than you would scratching it. Which is a big reason headstones are so expensive.
I know a real chef who recons these type of pans are great but she said you need some fat/butter to active the cooking process or your just burning it and for flavour and I agree.
love is my religion my great-grandma is 92 this year. 92 years of life. A world war, 40 years of communist dictature, recessions... But during all that time she used to eat food, cooked with lard. And she used to cook with lard too, sometimes with sunflower oil, but mostly with lard. She’s fine, has a great health for her age, without cardiac problems.
I’ll say this; I’ve used the red copper pan twice in the past and it degrades fairly quickly. I’m not sure of the others, but even with proper care, my red copper pans’ coating wore out to the point of negating it’s non-stick properties in about a month or so - in both cases.
Why am I watching frying pan reviews when I should be studying for my calc final tomorrow?? Edit: omg came back to this a yr later and it's become quite a thread lol and yes I passed my final for everyone asking Thanks for all the likes! I don't think I've ever gotten more than 15 likes on a yt comment before
Because pans used to be thicker and less efficient, them being thinner and more efficient med heat is the equivalent of high on an old pan, if you put a new pan on high heat it can't dissipate the energy fast enough to not damage the molecular structure of the pan. Simple science honestly.
@Will M if it warped you got it too hot. some things to remember. NEVER use anything but the blue non scratch scrubbing pads. in fact its all we have in the house now so accidents can't happen. Second never clean hot. NEVER shove a hot pan under water like that. destroys the non stick surface. Third you can use high heat to "get" it hot but turn it down. its thin aluminum. you will warp the pan with too much heat (heat that is simply not needed for these pans) and once it warps you can crack the bonding layer between the surface and the aluminum.
I feel like the real test for these isn't that they just work, but that they will last for a while. I'd love to see an update on how well the copper pan held up after months of use and if the anti-stick still held.
@@williamedgerley3271 ....I don't use mine as many times a day as you, but it is my primary pan and the handle never gets hot...I was like, "No it doesn't!" Lol
Purpose of these tests was to verify what the infomercial claimed, not comparing them to anything else. They don't even do exactly the same tests on the different pans. But your comment is appreciated 👍
My dad gets a pan every Christmas from my grandparents cause he cooks at home all the time. Last year he go the copper pan, 1 week later he had scratches all over it even though we use plastic utensils. This year he got the granite pan, which is the best pan he has ever gotten. The food slides right off!
I don't like using platic utensils on pots and pans unless necessary. Silicone spatulas are by far the best of u don't want to damage the coating. I've had some cheap wal mart pans that don't have a single scratch on them after an entire year of heavy use because I only use silocone or silicone coated utensils
I have bought two of the Blue Diamonds. They work great for a few months. But start sticking after that. Still relatively easy to clean, but not long term.
Thank you for this excellent testing! Great job. As an amateur chef I am very glad, that those pans finally came this close to fulfill the promises made for decades about those pans. Cautious with the heat, keep metal out of the pan and keep the pan out of the garage. Perfect.
ettanasf well he hasn’t long term tested them, I might have a different as seen on tv red copper pan but they don’t last long if you cook with metal utensils!! So I would say the granite would be the best for long term! Because it also has lifetime warranty
We've got the Blue Diamond and haven't noticed any heat transfer to the handle. We also avoid using metal utensils just out of habit with our old "$1k cookware set" that isn't worth a damn. We were curious about a challenge like this, so thanks for that! Looks like we'll be adding a few more of these to our kitchen. Probably at least one of each.
@@nobody-xh6ii basically these pans either last you your entire life or they are ruined within days apparently. And it depends wether you get a knockoff or not
We got the square 12 inch red copper pan a few weeks ago and absolutely love it! Nothing sticks! All this time I had no idea my non stick pans had issues. I made the best grilled cheese sandwich of my life on this pan! We use this thing every day. The square shape is great for making bacon. I didn't see it offered with a lid but really didn't need one. I highly recommend this pan.
I had one of those non-stick pans. They last a few days and start sticking. Got worse after a week, and even after two weeks of using non-cooking spray the pan was useless! Everything stuck to it. Some of these work great a 1st, but later on are total crap in the end!
I've had a full set of the red copper cookware for a year and a half...and they are still in perfect condition with no sticking or scratching whatsoever. One of the best purchases I've ever made.
I have had the Granite Rock pan for about a year and its solid, not a single issue with steaks, cheese, eggs ect. its not a smooth pan though the inside is slightly rough. But can say that it does work as advertised. (at least for a year!)
Got myself a blue diamond about 6 months ago. I use it almost every time I make dinner. I love it. Still non stick. I have had a ceramic pan that was crap like that before though. So I understand you being skeptical.
I've used Red Copper and Blue Diamond pans. I've found both of them to be perfectly fine for NORMAL cooking. Since I don't plan to break rocks in my pans, beat them with hammers, run over them with trucks, or use metal utensils in them (and since I haven't done any of those things yet) both my Red Copper pans and my Blue Diamond pans are still in perfect condition. Blue Diamond I've had for a few months. Red Copper I've had for a few years. All are still as good as new.
I wish that I would have watched this last week. I ACTUALLY, LOVE MY NEW BLUE DIAMOND PAN. The handle did get a little warm but We did use a pot holder. I really like it. Anyway, I am not disappointed in it at all. I may look for the Granite One next. It will come closer to matching my Blue Diamond Pan than the Red Copper pan. Thank You for sharing this with Us. 😊👍🏼👋🏼
Technically your right but using as a control doesn't work according simply cause teflons molecular structure is more straight and isn't very dense either cause it's a coating which means that as a baseline it won't work to what your trying to do and copper is very dense same with granite even though granite is actually far less dense then copper cause it's many different rocks when compared to copper
I have blue diamond, even have their counter top grill press. Never had an issue with a handle being to hot except the small egg pan, but its rubber coated. Havnt had an issue yet and I use metal utensils for cooking
@@zbruh7268 Yeah I have a gas stove/oven too. I like the pan, but if I grab the handle without thinking about it being hot, it takes me by surprise lol.
@superhype kid21 no, but I kinda figured out what you meant after thinking about it haha. The thing is, I was taught that back when they also used analog clocks.
I have all of these and im working on longevity of the blue diamond but the other 2 over a period of a couple months of continuous use ended up wearing out and being sticky and creating multiple scratches. I would love to see a video again like this but after a couple months of continuous use to see if you get the same results
I have been agonizing over replacing my pans for some time now. Thank you for testing these products for the rest of us. Granted they didn’t always stand up to the extreme abuse that they claimed their product could stand, they obviously could do the cooking job they claimed.
The copper one works for about a month or so, then it becomes just as bad as a regular pan sans teflon. Beware! I had more luck with an 8 dollar teflon one than with the copper.
I think this is a big problem with these tests. It's easy enough to make a pan that's completely non-stick on the first couple uses. But after 50, 100 uses? Magic is gone in a month and these could be in the crapper in 3.
All of the pans are actually aluminum which releases toxic fumes when heated, I did buy the copper pan and when I noticed it's just plated aluminum, I started collecting a set of cast iron
I mean.... just get yourself a good old cast iron pan using that 10% employee discount + that 5% additional savings with the Target Redcard and if you are lucky you might get one on sale anyways for all the savings.
If you are a cast iron fan, olive oil isn't a great choice. I took a day(not literally) to re-season my pan after that mistake. I could have worked with it, but it's worth doing right. Non stick cast iron is great. It's hard not to get the "overwhelmed" feeling at first. Or thinking it's too complicated. Its fairly simple. Maintenance isn't as hard as you think. It's heavy, and sometimes I forget and grab the handle. That's my only complaint, (if I'd even call them that.)
Don't let this distract you from the fact that Hector is gonna be running 3 Honda Civic's with spoon engines. On top of that he just came into Harry's and ordered 3 t66 turbo's with NOS's and a Motec System Exhaust.
Im glad i can come back to these old videos and enjoy them without people spamming the comments with "R.I.P - Dylan Hart😭😭😭" I get you're trying to be respectful but i just wanna enjoy the content he made while he was still alive
Induction pans have a steel bottom ring or pad. Some of these pans are all aluminum. They don't work. You have to check the labels to see if induction cooking can be done with that specific pan.
@@nightowlhunter3 I can't personally comment on the actual performance of induction, I'm sure you can find stuff on google but I do know of some big benefits that induction has. For 1, it keeps your stove fairly cool. The only heat generated in an induction stove top is the heat that your pan leaves behind. The actual stove won't generate any heat. 2nd, induction is very fast at heating up pans. It's by far the fastest way to heat up. This leads me to believe that with practice, you should be able to control heat levels very quickly and easily but I don't know this personally. Finally, induction stoves are very energy efficient. It takes much less energy to cook on induction compared to all other cooking surfaces. The biggest con that induction has is that it will not work on aluminum pans. Induction relies on pans being attracted to magnets which is an easy way to test if a pan is compatible. This is why it doesn't heat the stove top, because it doesn't use heat to cook.
Thank you for informative and hilarious (at times) reviews. I have always wondered about these pans but didn't want to be disappointed so I have not bought any of them, until now!
If you ever have to season a non-stick pan by heating it in the oven with oil, you just bought a worse cast iron skillet. It's the season that prevents the sticking not anything the pan is actually made of.
These pans have amazing anti-stick surfaces... that dont last long. I had all of these pans and all 3 of them were showing signs of degradation after 4 - 5 uses on medium heat. The food started sticking to the pans almost immediately with and without oil or butter.
You have to season them (Red Copper, Copper Chef, Gotham Steel) every so often. I seasoned one out of the box from five years ago and I do it every six months. As long as you follow the same guidance (what not to cook in it) as you would for cast iron it lasts a long time. If you don't you'll find it wearing off rather quickly. Soap of any kind even rated for these types will strip the season off.
@@KmmlcWas waiting for this response. You basically got to treat these pans like cast iron. No soap, no dishwasher and season it. These blue diamond, Gotham steel pans, don’t come pre seasoned.
Very helpful. However, it would be helpful to test these pans after 30-50 uses. In my experience, copper one non-sticky surface became sticky, and granite one wore off its nonstick coating. I now just got blue diamond. So, what is missing in your video,, is the ability to access nonstick coating on all these after they had multiple uses. Perhaps you can do part 2. ;)
I found a square red copper pan for 10 dollars at a nearby store and was so excited and seasoned it properly and took care of it like it said but my dad uses forks to cook a lot and sets knives and stuff in it when he's in the middle of cooking so has scratched the hell out of the direct center of the pan so it doesn't work as well still works great in the unscratched corners though.
Most pans can be seasoned and produce similar non-stick ability. That said; I'm more interested in evenness of cooking, thermal capacity, time to heat up, weight, balance, and color (for evaluating fond).
@@zsoltvastag416Aha, the perfect pan for vegans. iron is the hardest thing for vegans to get enough of despite people always thinking its protein. I now have the perfect niche marketing strategy.
Kitten Lyric it should gave been fine not much difference than a steel pan unless you slam it down., my ex broke the glass top on ours, $300bucks i replaced it myself. Classic electric or glass is better because you can control the heat. When i had the glasstoo i had to remove the skillet because the top took so long to cool and heat up
About the Blue Diamond frying pan, diamonds are the hardest material, not the toughest material. Hardness is how stiff something is, and toughness is how durable is a material. Due to diamond being the most hardest material on Earth, a single bend or scratch on the material will cause it to shatter.
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,
you do realize that a "skillet" is a type of pan and not a type of material, right? Perhaps instead of saying skillet, you should say "i prefer cooking with x(cast iron, stainless steel, aluminium, ceramic, etc) cookware" instead.
@@thatrealba so you stand by your statement that says absolutely nothing? Figures. Even if you do have a degree, it doesn't change that you basically said nothing with your statement. Like I said, normal isn't a material. And skillet is a type of pan. Neither of these words tell the reader what you are prefer to cook with, which was the intention.
These 3 products have been heavily requested for months so... Why not? If you enjoyed this, let us know!
Here is a link to all the other As Seen On TV Reviews we've done: ruclips.net/p/PLrIRP14xXUYDyaudD5ASowRws7obfx1ES
Can you do the Hurricane Lint Lizard?
How do you like your eggs ?
Cooked
Disappointed you didn't make a comparison with a normal, cheaper product..Cause I am pretty sure most anti-stick pans I have used have the same abilities
Great video thanks for reviewing them. Red Copper looks more promising.
Don't let this make you forget that that Mr.Krabs sold SpongeBobs soul for 62 cents
62 likes... uh oh
@@ChancePlays now its 1 dollar and 95 cents 😂
Dantheman that’s more than sponge bob makes a year
@@ChancePlays now its $1000...
SpongeBob is worth $1000 more than me.
He overpaid in my opinion
I have the Red Copper, and it's been non stick for almost 3 years, I love it
Good to know
Can confirm. We got it because it's safe(er) for our bird and it's been worth the money for sure.
No doubt. Red Copper FTW!
3 years? That's hard to believe. I'd love to see that
@@elizabethcattarin4645 i got it for the safety of my birdy too! its great although occasionally i gotta use oil to make cooking some things easier, as well as it did develop a little chip in its surface from my stupid sister jabbing it with metal utensils. but it is totally the longest lasting nonstick pan ive ever had so far! i think weve had it for about 2 years now maybe a little less
Without oil, butter, grease, and perhaps even FLAVOR!
If you know how to cook you don't need any of that stuff
@@davidjuarez2215 Tell that to Gordon Ramsay
david juarez I’m guessing your not much of a cook are you
@@davidjuarez2215 I thought Grease balls used oil, butter and grease?? 🤔
I'd wager the granite pan looks like that to hide scratches and chips in the coating that you'll inevitably make.
those GraniteRock things are shit i had one and my grandmother had one they only last maybe a year before turning black they don't last long
for comparison my tefal redspot lasted 6 years before it stopped looking like new and my RUFFONI set that i have inherited are about 20 years old now and are still like new
its to mimic the old speckle enamel stuff, its better just to find the actual stuff. Porcelain enamel cookware. There is a green ceramic one thats been around before the copper pans, and i have one and my grandma has one and they're both fine. Mines a little scuffed from misuse, but still works.
I thought the same thing 😂
They're using the "Brushed Aluminum" technique. Aluminum scratches too easily, so some people brush it with a wire brush to pre-scratch it so that any scratches you make on it won't be noticeable.
They did the same thing with the Granite Pan, giving it an rough texture so that any scratches you make on it won't be noticeable either.
It's not necessarily a bad practice, just a little dishonest.
You'd be shocked. I come from the granite capital, you'd have better luck breaking granite than you would scratching it. Which is a big reason headstones are so expensive.
Johnfuse I think he’s talking about how oil at high heat can make it bond into the pan.
"Oil, butter, grease, or perhaps even flavor" lmaoo
I know a real chef who recons these type of pans are great but she said you need some fat/butter to active the cooking process or your just burning it and for flavour and I agree.
love is my religion my great-grandma is 92 this year. 92 years of life. A world war, 40 years of communist dictature, recessions... But during all that time she used to eat food, cooked with lard. And she used to cook with lard too, sometimes with sunflower oil, but mostly with lard. She’s fine, has a great health for her age, without cardiac problems.
Biggest wooshfest ever
@@grandegracia
Lard is great, it gives a nice flavor to some things
Yet they had to season the pan with oil
3:35 That was my nickname in high school.
Mine was 17 millimeters of nothing
DemonKingMidas0011 HELLO RHETT I said hello Rhett because of the nickname high school reference
8:21 that was my nick name in highschool
DemonKingMidas0011 hi 3:35 I’m dad
You couldn't have been THAT annoying, but man are you short.
Can you do another after a month or more of daily use?? My pans are all non stick fresh out of the package..
That's a really good idea. In fact, update videos on a number of the products they test would be super useful to potential buyers.
Miny Smith - I’m sure they have better and more expensive cooking pans already, don’t think they’d wanna sub them out with tv pans
I’ll say this; I’ve used the red copper pan twice in the past and it degrades fairly quickly. I’m not sure of the others, but even with proper care, my red copper pans’ coating wore out to the point of negating it’s non-stick properties in about a month or so - in both cases.
Exactly.
They never last and they get hot spots where they don't stick.
damn i hate when i run over my frying pans with my car
Don't you also hate it when you accidentally hit your frying pan with a bunch of rocks and a hammer?
@@ChaosBW soo much, i always confuse nails that need hammering with my frying pan
I hate it when put a plastic container on my frying pan and put vegetables in my eggs
I hate it when my car ends up in my kitchen and runs over all of my pans.
@@jimmyiscrazy913 ikr. I swear my car has a mimd of its own
Why am I watching frying pan reviews when I should be studying for my calc final tomorrow??
Edit: omg came back to this a yr later and it's become quite a thread lol and yes I passed my final for everyone asking
Thanks for all the likes! I don't think I've ever gotten more than 15 likes on a yt comment before
@@dianafloss5910 I don't even know lol not sure if I did good or bad
Wendy Yao oml i have a final tomorrow too wtf and its 3am too
Lol i got an algabra test tomorrow and i'm doing basically the same thing
Good lick
*luck
The blue diamond scratches at a level 6 with deeper grooves at a level 7
Now it's time for the bend test
@@Dalinar.Kholin
But most importantly will it blend
My only complaint is that even with a ceramic back, it still doesnt have wireless charging
You mean "the blue diamond scratches at a level 9 with deeper grooves at a level 10 " cause it's diamond lol
Like most other gorilla glass 6 products
Who the hell would buy a pan that you can't even put on med-high heat?
All the Greenpan fanatics...
Because pans used to be thicker and less efficient, them being thinner and more efficient med heat is the equivalent of high on an old pan, if you put a new pan on high heat it can't dissipate the energy fast enough to not damage the molecular structure of the pan. Simple science honestly.
Lmao
i thought your profile picture was a hair so i tried wiping it off
@Will M if it warped you got it too hot. some things to remember.
NEVER use anything but the blue non scratch scrubbing pads. in fact its all we have in the house now so accidents can't happen.
Second never clean hot. NEVER shove a hot pan under water like that. destroys the non stick surface.
Third you can use high heat to "get" it hot but turn it down. its thin aluminum. you will warp the pan with too much heat (heat that is simply not needed for these pans) and once it warps you can crack the bonding layer between the surface and the aluminum.
Your sense of humor while still being educational is just priceless
Why am I watching frying pan reviews at 3am
What has my life come to?
It’s not even close to 3 AM REEEE
I know it’s a joke lmao
Are you asleep yet lmaoo i should be asleep too
Omg meee lol
It's 4:34 here, and I am at work, FML lol
I'm here for the witty remarks lmao
0:25 how do you like your screws in the morning?
without any milk
In an omelette
screws first then milk
mre is life yeass I was going to say that
Raw
I destroyed 3 frying pans last week running over them with my Prius. I'm defiantly getting one of these pans next week.
Lol!
Defiantly
Definitely *
I got the red one and love it
Or maybe don't run them over with your car.
Why does this guy's voice have some sort of sarcastic undertone?
Illosion because you are watching a video of a guy talking about pans.
Illosion
He's imitating the sales pitch voices of the people who are in the original infomercials.
Lillian Speer because he’s usually sort of sarcastic
Because he's being incredibly sarcastic
I think that’s the point of his videos.
I feel like the real test for these isn't that they just work, but that they will last for a while. I'd love to see an update on how well the copper pan held up after months of use and if the anti-stick still held.
For sure. We will revisit these in a few months as an update if we have any problems
@Samus Knight what did your roomate do, though?
Eggs stick pretty good to mine now a days.
@@MaskedImposter Disappointing to hear! How long did you have it before that started happening?
@@MaskedImposter scrub it throughly and reseason, it should be like new.
When you own the blue diamond and feel attacked by this video. 😂
Right?! His review is agreeable though. I've had mine for a year and it did get scratched and have burned spots. (Did not read care instructions) lol
I’ve had mine for almost a year and use it 2 to 3 times daily and not one time has the handle ever got hot I love love love my blue diamond
@@williamedgerley3271 ....I don't use mine as many times a day as you, but it is my primary pan and the handle never gets hot...I was like, "No it doesn't!" Lol
I use mine nearly every day for the past 7 months. No issue so far
My blue diamond is fucking trash
A true test would include a similarly priced Teflon pan as a control.
A true test would be frying up some kittens and puppies.
@@7531monkey oh my
But Teflon sucks, why not just use a warm rock as a control?
Purpose of these tests was to verify what the infomercial claimed, not comparing them to anything else. They don't even do exactly the same tests on the different pans. But your comment is appreciated 👍
Big Daddy VelociCrapper YAYYYY CANCER
My dad gets a pan every Christmas from my grandparents cause he cooks at home all the time. Last year he go the copper pan, 1 week later he had scratches all over it even though we use plastic utensils. This year he got the granite pan, which is the best pan he has ever gotten. The food slides right off!
I don't like using platic utensils on pots and pans unless necessary. Silicone spatulas are by far the best of u don't want to damage the coating. I've had some cheap wal mart pans that don't have a single scratch on them after an entire year of heavy use because I only use silocone or silicone coated utensils
I have bought two of the Blue Diamonds. They work great for a few months. But start sticking after that. Still relatively easy to clean, but not long term.
Thanks for telling! Useful
It's 2 am on Sunday night and I'm watching pan reviews on RUclips
I don't even buy any kitchenware for the house
Same bruh, same😑
Same
Monday
Are you in China?
Don’t you mean Sunday morning?
Blue Diamond, Red Copper, Granite Rock
The new pokemon games sound fun!
Water, Fire and Rock types
Rest in Peace Dylan Heart, i loved and still love every last one your videos!
DYLAN DIED?!!?!!?
I love the humor added to this video. I’m not sure if this is a regular but enjoyed it regardless
Life hack: Use a frying pan, as a DRYING pan.
Life hack: Dont comment something stupid or later you might have mental issues
@@ohyeahyeahyeah3x799 L
@@ohyeahyeahyeah3x799 I was making a joke from an pokemon...
Afyer 6 months they are fone
*Open your f**king eyes wider, Brock.*
Thank you for this excellent testing! Great job. As an amateur chef I am very glad, that those pans finally came this close to fulfill the promises made for decades about those pans. Cautious with the heat, keep metal out of the pan and keep the pan out of the garage. Perfect.
Did i just watch a video about 3 pans?
*I hate my life* 😑
Kakarotto MUI I was ok with myself for watching until I saw your comment and realized the same thing 😭
Damn I must be pathetic too.
I can't even cook anyway. 🙁😦😢
It is a school week and I'm up till 6 am watching someone test pans. 😒
GumballTheGamingKid Roleplays and more I feel sorry for you 😩
I didn’t see me
I've been using Blue Diamond skillets for several months now and I have never had the handles get even a little hot.
*"What you want to eat?"*
"I could go for anything."
*Hammers rocks in pan* 🍳🔨
Not a bad test, but would love to see how they hold up over time.
Tom Collins They don’t.
3 years in and my red copper is still going strong
@@commonsensegaming1756 same, 4+ years almost daily use
I held mine over a watch. It retained it's non stickiness 😄
Blue diamond, dead and scratched up after little over a month.
Why didn’t you point out In the summary that red copper was the only one to live up to ALL of its own claims???? Shoddy!!!
havent you seen the pan on jaboody dubs
yes he did dumb ass he said that the copper pan includes the insurances of kathy herself
Giovanni Ziselman *cathy
DominicK my bad domadick
ettanasf well he hasn’t long term tested them, I might have a different as seen on tv red copper pan but they don’t last long if you cook with metal utensils!! So I would say the granite would be the best for long term! Because it also has lifetime warranty
Imagine seeing this guy hammering rocks in a pan in his driveway
While filming it
We've got the Blue Diamond and haven't noticed any heat transfer to the handle. We also avoid using metal utensils just out of habit with our old "$1k cookware set" that isn't worth a damn. We were curious about a challenge like this, so thanks for that! Looks like we'll be adding a few more of these to our kitchen. Probably at least one of each.
I have actually had a Granite Pan for nearly a year now, it still works like new. I had a Copper one that went to shit in about 2 months.
Mine also
I just bought the Granite today
There are some copy cat red copper pans that are crap. I'm guessing you got one of them
I have a copper that i love. Been using it for over a year.
@@nobody-xh6ii basically these pans either last you your entire life or they are ruined within days apparently. And it depends wether you get a knockoff or not
We got the square 12 inch red copper pan a few weeks ago and absolutely love it! Nothing sticks! All this time I had no idea my non stick pans had issues. I made the best grilled cheese sandwich of my life on this pan! We use this thing every day. The square shape is great for making bacon. I didn't see it offered with a lid but really didn't need one. I highly recommend this pan.
I love the red copper pan. I’ve had it for a couple of years and it still does everything it says.
I can’t tell when your being serious or sarcastic
Agreed; I thought it was going to turn into How To Basic for quite a while.
blue flame
blue flames
@@nasimuzzamanraj7120 ㄛ__ㄚ我我約誒鞥噢噢噢噢？鞥恩欸喔衣物餘額五五一字啊啊啊
I loled at the sarcasm
Whenever he's serious....he's being sarcastic....and visa versa...😂😂😂
Ahh the memories of when I was a wee lad and mom would make us her famous. Chocolate Carmel cheese soufflé.
Video: "Pans works great when new."
I: "Call me in six months when the POS pan is no longer useful."
3 years red copper still going strong
Ive had my red copper pan for 4+ years, cook with it almost daily. Bought the whole box set a few months ago because its been so good! :)
@@Aneubis i have the blue diamond for years and it s as good as new
Maybe you didn't run it over often enough 😝🤪
I'm not watching this for the reviews, I'm just enjoying this type of sarcasm.
My dad walked in on me watching this and just said, “hey, I have that frying pan,”
Gross
@@jahjoeka why are you responding to a comment thats over a year old, also how is that gross?
I've had the Granite Rock since Christmas, we use it almost every day and it still works like a champ. The only minor issue is cleaning by the rivets.
I had one of those non-stick pans. They last a few days and start sticking. Got worse after a week, and even after two weeks of using non-cooking spray the pan was useless! Everything stuck to it. Some of these work great a 1st, but later on are total crap in the end!
Same here
@@Mrs.buildingblackwealth I had one, cooked with it for a year when I had to move back in with my mom. Never had any trouble with it.
I've had a full set of the red copper cookware for a year and a half...and they are still in perfect condition with no sticking or scratching whatsoever. One of the best purchases I've ever made.
I have had the Granite Rock pan for about a year and its solid, not a single issue with steaks, cheese, eggs ect. its not a smooth pan though the inside is slightly rough. But can say that it does work as advertised. (at least for a year!)
Got myself a blue diamond about 6 months ago. I use it almost every time I make dinner. I love it. Still non stick. I have had a ceramic pan that was crap like that before though. So I understand you being skeptical.
I've used Red Copper and Blue Diamond pans. I've found both of them to be perfectly fine for NORMAL cooking. Since I don't plan to break rocks in my pans, beat them with hammers, run over them with trucks, or use metal utensils in them (and since I haven't done any of those things yet) both my Red Copper pans and my Blue Diamond pans are still in perfect condition. Blue Diamond I've had for a few months. Red Copper I've had for a few years. All are still as good as new.
Good video, but it would've been nice to see various pans held to each others' tests for comparison.
Hey arbok howya doin
In Vietnam, they stick the logo right on to its surface WITH GLUE.
Quang Lê //PTSD TRIGGERED//
@@BeeWorksCottage
Lmao XD
In Canada also.
Ha😆🤣
As a Vietnamese, I can confirm this is true
I wish that I would have watched this last week. I ACTUALLY, LOVE MY NEW BLUE DIAMOND PAN. The handle did get a little warm but We did use a pot holder. I really like it. Anyway, I am not disappointed in it at all. I may look for the Granite One next. It will come closer to matching my Blue Diamond Pan than the Red Copper pan. Thank You for sharing this with Us. 😊👍🏼👋🏼
How did your blue diamond hold up?
What the video lacks is a direct comparison to a normal non-stick frying pan.
Try freakinreviews channel better comparssion there .
non-stick u can not scratch it. People who familiar with non-stick would know.
Technically your right but using as a control doesn't work according simply cause teflons molecular structure is more straight and isn't very dense either cause it's a coating which means that as a baseline it won't work to what your trying to do and copper is very dense same with granite even though granite is actually far less dense then copper cause it's many different rocks when compared to copper
1:GraniteRock
2:Red Copper
3:Blue Diamond
*"This episode of household hacker is sponsored by household hacker."*
*y e s*
Thanks alot! I sometimes accidentally run over my pans with a Grand Cherokee but now thanks to your recommendation my problem is solved !
Thought id go back to this video since my dad and I found an 11 piece Blue Diamond set for $30 on hidden clearance. Im excited to try it!
I have the blue diamond pan never had heat issues with the handle and I use it everyday
Me too!!
“Light snack” **dumps entire bag of cheese*
I think they probably let the plastic items cool down before removing them from the pans.
Their plastics seemed far firmer than your melted plastics.
I have blue diamond, even have their counter top grill press. Never had an issue with a handle being to hot except the small egg pan, but its rubber coated. Havnt had an issue yet and I use metal utensils for cooking
I have the Blue Diamond too. The handle gets very hot for me. Even on low heat.
@@kathykb8123 weird, I have a gas 9ven? Idk if that makes a difference 🤔 it gets warm but not hot to where I can't touch it
@@zbruh7268 Yeah I have a gas stove/oven too. I like the pan, but if I grab the handle without thinking about it being hot, it takes me by surprise lol.
I'll just stick with my iron skillet
8:28 Scraper. Not a spatula. I learned that in school haha! 🍽
@superhype kid21 no, but I kinda figured out what you meant after thinking about it haha. The thing is, I was taught that back when they also used analog clocks.
I have all of these and im working on longevity of the blue diamond but the other 2 over a period of a couple months of continuous use ended up wearing out and being sticky and creating multiple scratches. I would love to see a video again like this but after a couple months of continuous use to see if you get the same results
"While the Red Copper carried the assurances of Kathy herself!" I might be dying
I have been agonizing over replacing my pans for some time now. Thank you for testing these products for the rest of us. Granted they didn’t always stand up to the extreme abuse that they claimed their product could stand, they obviously could do the cooking job they claimed.
Thanks for making this. I have been a skeptic, but I'm not intrigued enough that I intend to buy one!
Jaboody dubs give me confidence in purchasing copper red pans
"THE POWA OF COPPPAAAAA!!!!!"
My dad bought a red copper & it works pretty good
Too hilarious, man!
Great, informative and genuinely entertaining. Thanks for uploading this!
The copper one works for about a month or so, then it becomes just as bad as a regular pan sans teflon. Beware! I had more luck with an 8 dollar teflon one than with the copper.
I think this is a big problem with these tests. It's easy enough to make a pan that's completely non-stick on the first couple uses. But after 50, 100 uses? Magic is gone in a month and these could be in the crapper in 3.
All of the pans are actually aluminum which releases toxic fumes when heated, I did buy the copper pan and when I noticed it's just plated aluminum, I started collecting a set of cast iron
I have a red copper round and the square. Once the coating washes off they stick like regular pans.
Thank you. I was looking for this type of comment.
I think copper ones need to be greased and burnt in oven every now and then to become nonstick again, did you try that?
Working at Target I see these items all the time and wondered if they were bs or not. Now I know.
I mean.... just get yourself a good old cast iron pan using that 10% employee discount + that 5% additional savings with the Target Redcard and if you are lucky you might get one on sale anyways for all the savings.
Always a great video. RIP
-Season with vegetable oil
"we seasoned it with olive oil"
If you are a cast iron fan, olive oil isn't a great choice. I took a day(not literally) to re-season my pan after that mistake. I could have worked with it, but it's worth doing right. Non stick cast iron is great. It's hard not to get the "overwhelmed" feeling at first. Or thinking it's too complicated. Its fairly simple. Maintenance isn't as hard as you think. It's heavy, and sometimes I forget and grab the handle. That's my only complaint, (if I'd even call them that.)
@@bp7888 Ive heard that culinary flax seed oil is best for seasoning since it has a high smoke point. I have yet to test it though.
@@Badenhawk could use avocado oil too.
it's fine when you don't give a shit.
@@Badenhawk indeed!
Pokemon red copper, Pokemon blue diamond and pokemon granite rock, the 9th generation of pokemon games
Jerry the lonely chair blue diamond was the worst game ;;;;;;;;;;;)))))))))
Great review with some much needed humor!
Don't let this distract you from the fact that Hector is gonna be running 3 Honda Civic's with spoon engines. On top of that he just came into Harry's and ordered 3 t66 turbo's with NOS's and a Motec System Exhaust.
No matter where you are, whether it's a quarter mile away or halfway across the world, you'll always be with me."
"we aint hungry no mo either"
I live my life, a quarter mile at a time ..... (Ironically enough, i am watch the whole series again right now ... )
"before rapidly being consumed" 😂😂
Im glad i can come back to these old videos and enjoy them without people spamming the comments with "R.I.P - Dylan Hart😭😭😭"
I get you're trying to be respectful but i just wanna enjoy the content he made while he was still alive
rip
Not all of them work on an induction cook top so be sure to check them carefully!
Interesting. Why is that?
Induction pans have a steel bottom ring or pad. Some of these pans are all aluminum. They don't work. You have to check the labels to see if induction cooking can be done with that specific pan.
@@nightowlhunter3 I can't personally comment on the actual performance of induction, I'm sure you can find stuff on google but I do know of some big benefits that induction has. For 1, it keeps your stove fairly cool. The only heat generated in an induction stove top is the heat that your pan leaves behind. The actual stove won't generate any heat. 2nd, induction is very fast at heating up pans. It's by far the fastest way to heat up. This leads me to believe that with practice, you should be able to control heat levels very quickly and easily but I don't know this personally.
Finally, induction stoves are very energy efficient. It takes much less energy to cook on induction compared to all other cooking surfaces. The biggest con that induction has is that it will not work on aluminum pans. Induction relies on pans being attracted to magnets which is an easy way to test if a pan is compatible. This is why it doesn't heat the stove top, because it doesn't use heat to cook.
Hi love the video! Clicked as fast as possible!
Thank you for informative and hilarious (at times) reviews. I have always wondered about these pans but didn't want to be disappointed so I have not bought any of them, until now!
Do the same tests after a month of daily use,then you can throw them away.
If you ever have to season a non-stick pan by heating it in the oven with oil, you just bought a worse cast iron skillet. It's the season that prevents the sticking not anything the pan is actually made of.
"Especially if you find yourself running over your pans by accident. " lol! 😂
It's a shame you didn't get Jaboody on board for some DANK Kathy Mitchell jokes
These pans have amazing anti-stick surfaces... that dont last long. I had all of these pans and all 3 of them were showing signs of degradation after 4 - 5 uses on medium heat. The food started sticking to the pans almost immediately with and without oil or butter.
You have to season them (Red Copper, Copper Chef, Gotham Steel) every so often. I seasoned one out of the box from five years ago and I do it every six months. As long as you follow the same guidance (what not to cook in it) as you would for cast iron it lasts a long time. If you don't you'll find it wearing off rather quickly. Soap of any kind even rated for these types will strip the season off.
@@KmmlcWas waiting for this response. You basically got to treat these pans like cast iron. No soap, no dishwasher and season it. These blue diamond, Gotham steel pans, don’t come pre seasoned.
Very helpful. However, it would be helpful to test these pans after 30-50 uses. In my experience, copper one non-sticky surface became sticky, and granite one wore off its nonstick coating. I now just got blue diamond. So, what is missing in your video,, is the ability to access nonstick coating on all these after they had multiple uses. Perhaps you can do part 2. ;)
0:07-0:08 my favorite part
And the face was the face of the lady at 0:17
Rest in peace. 💔
I found a square red copper pan for 10 dollars at a nearby store and was so excited and seasoned it properly and took care of it like it said but my dad uses forks to cook a lot and sets knives and stuff in it when he's in the middle of cooking so has scratched the hell out of the direct center of the pan so it doesn't work as well still works great in the unscratched corners though.
seems most pans work as advertised the first couple of times, I'd like to know how well they held up over time.
Wait wait wait you did what the Red Copper said to do for best results but you didn't for BLUE DIAMOND?! THAT'S SO MUCH BS IN HERE!
I have a two of the Original Ove Glove. I absolutely love them.
Most pans can be seasoned and produce similar non-stick ability. That said; I'm more interested in evenness of cooking, thermal capacity, time to heat up, weight, balance, and color (for evaluating fond).
Everything sticks in my metal pan .. It sucks for anything except stir fry.
@@Kayak1088 Look up some Halle Cottis videos where she shows how to season and cook on stainless.
is there any toxic stuff im eating from the pan tho? cast iron is best!@
Zsolt Vastag LIES
@@zsoltvastag416Aha, the perfect pan for vegans. iron is the hardest thing for vegans to get enough of despite people always thinking its protein. I now have the perfect niche marketing strategy.
Kitten Lyric it should gave been fine not much difference than a steel pan unless you slam it down., my ex broke the glass top on ours, $300bucks i replaced it myself. Classic electric or glass is better because you can control the heat. When i had the glasstoo i had to remove the skillet because the top took so long to cool and heat up
About the Blue Diamond frying pan, diamonds are the hardest material, not the toughest material. Hardness is how stiff something is, and toughness is how durable is a material. Due to diamond being the most hardest material on Earth, a single bend or scratch on the material will cause it to shatter.
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,
Meh.. i will stick with my good old normal skillets. Do it right, and they are non-stick.
you do realize that a "skillet" is a type of pan and not a type of material, right? Perhaps instead of saying skillet, you should say "i prefer cooking with x(cast iron, stainless steel, aluminium, ceramic, etc) cookware" instead.
@@GodleyX I realize that I have a culinary degree and am likely more familiar with the nomenclature than most. Have a nice day.
@@thatrealba so you stand by your statement that says absolutely nothing? Figures. Even if you do have a degree, it doesn't change that you basically said nothing with your statement. Like I said, normal isn't a material. And skillet is a type of pan. Neither of these words tell the reader what you are prefer to cook with, which was the intention.
do you mean cast iron
@@666dynomax works for me, absolutely.
Omg finally a helpful guide i keep running over my pans with my car, this is such a time saver thank you so much
copper pans work great but they loose no stick ability with time. Even though the finish is still the same
I own a red copper I've had it for a year and or works awesomely
Kitten Lyric Even the cheapest pans don’t do that after one use. Sounds like user error.
That commentary was hilarious, a pleasant surprise.