Pan Wars! $90 Caraway vs $8 Martha Stewart!
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- Опубликовано: 18 май 2024
- Today I'm testing out a $90 Caraway pan vs a Martha Stewart pan that I picked up for $8 at Burlington.
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0:00 Unboxing & Overview
2:19 Caraway Egg Test with Oil
3:30 Stewart Egg Test with Oil
4:20 Egg Test Without Oil
5:40 Pancakes Without Oil
6:33 Pancakes With Butter
7:53 Melted Cheese Test
9:08 Turkey Patties
11:21 Steak
12:55 Cleaning
13:43 Conclusion
#caraway #marthastewart #frypan 
Хобби
You can obviously buy 11 Martha pans for the price of just one Caraway. These should last a lifetime. 😅
So if youre really old, go with the Martha. 👍
😅
@@7531monkeyor really smart?
@@7531monkey what does age have to do with it?
@@MrNobody91 its a joke about old people not having much longer to live
Great review! I’d just like to add I have the Caraway pans for just over a year and I hate them. They’re mostly hype. Yeah they look nice and perform okay. But they loose their ceramic coating after a while and become harder and harder to clean after each use. Look at the Caraway in the video after a few uses and imagine what it would look like after a few months of use. Also the screws for the handles fell off 1 lid and 1 handle. This is after light use and handwashing (what they recommend).
My $12 Walmart pan looks better and can go in the dishwasher.
Just my 2 cents!
I have mostly switched to stainless steel pans because they last a lifetime. For anything that sticks I will use a cheap nonstick pan - since I'm only using the pan on occasion they last for years with the stainless doing most of the heavy lifting
ive had a caraway pan for a long time. none of those issues that you mentioned happened to me. it still looks brand new
@@KP-ty9yl My stainless and cast iron skillets lasted until they became too heavy for me to handle.
I’ve been enjoying my Walmart pan quite happily, thank you very much.
I live on a boat and basically have one pan that gets used for two meals a day, every day. I ha e tried both cheap and expensive pans and, without exception, the pans last a year. Cheap wins. Also cheap pans heat faster, which saves fuel. That's a win.
Hi. I am from Nepal. I am a long time subscriber. Allmost none of the products are found around here. But I find your channel really engaging and watch every one of the videos right when it hits my feed.
Rather than the products itself I find the host more endearing how he reviews every product meticulously, and how managed the reviews and follow ups are.
I bet nepal has some "seen on TV" stuff he could review 😁
Greetings to Nepal from the western United States!😄
@@diane9247 😊
I totally agree, accept for the being from Nepal part, I'm not from Nepal. The rest I agree with, though.
The reason why Martha Steward pan cooked the steaks faster is that the bottom is thinner. That is clearly the reason for the Caraway weighing significantly more.
Thick bottom pans cook generally more evenly. But in everyday cooking and heating people want fast results. Since the Stewart pan heats faster, the cooktop temperature should be set about 25 degrees lower.
Professional cooks prefer thicker bottoms. But the difference between the pans in everyday use is minimal, I say get the $8 pan and put the $80 in your pocket
"Professional cooks prefer thicker bottoms." Somebody needs to turn that into a T-shirt.
@@ricktwisty5636 Yup. I was gonna say it's not just professional cooks...
Same with the eggs.
"Martha in the front, Caraway in the back" Yeah that's how I roll too.
Straight up gangsta!
1. That egg definitely wasn't burnt
2. The Martha Stewart pan is lighter, obviously it's going to heat quicker, and therefore cook the egg quicker. So it wasn't necessarily the fault of the pan, but your testing method.
I agree. I sometimes feel he doesn't quite know exactly what he's doing, not that I dont enjoy the videos, but it isnt the pans fault, it's just lighter.
And I deff wouldn't call that burnt, trust me, ive seen some burnt eggs lol.
For 8 bucks, it's the winner!
The lighter pan takes less energy to warm up, so that's why the steak was done fast. The Heavier pan retains heat longer, which only comes in handy if there is a huge temperature difference between the food and the pan.
Absolutely. Which also explains why the eggs and pancakes were more brown vs the more expensive pan.
The heavier the pan they better it cooks.
I wouldn't trust that those burner valves were factory adjusted exactly the same also.
Yup cheap pan was a perfectly good pan, you could say its more energy efficient.
I always let my pans cool before washing them. I remember reading that when I purchased new nonstick pans, but I googled it just to be sure. Ironically the first link that came up was from Martha Stewart. It said:
“Always let pans cool completely before rinsing. The shock of cold water on the hot surface can damage the coating or cause the pan to warp over time.”
I don't use pans with factory applied non-stick coatings and don't worry about such things.
I actually did warp my frying pan accidentally in just this way.
@@james0000 all pans should be cool before washing. Warping can happen to any of them, not just non-stick.
@@robertt3715 I wash my pans and pots in near boiling water (about as hot as I can stand it), never ran into an issue yet, but if I do then I will remember that I was warned.
@@james0000 not the water temperature, smart guy, the pan temperature. The pan being hundreds of degrees hitting water that is 300-400 degrees cooler. BTW, 5 seconds in 140 degree water gives 3rd degree burns, and 3 seconds gives 2nd degree burns. Water boils at 212, so maybe pump the brakes, tough guy.
It seems like all of these non-stick pan's work but the outside ALWAYS gets stained. It's happened to me, and other peoples pans as well.
I would use the Martha pan, not spending $90.00 on a frying pan!! As for the cleanup, that's normal. I would use a bit of baking soda to clean the edges.
Isn't that really aggressive for ceramics?
@@theBabyDeadnot really it all I use for heavy cleaning it soaks in lift's the junk off I even clean my oven with it put on with hot water let set 30 min or so , everything easily wipes off
Idk if you allow a comment about another channel but Future Proof did a great video on ceramic pans and how they all fail over time due to the heat up process that expands the pans which breaks the coating down. So with this in mind, ya might as well buy the $9 pan as they'll likely both crap out about the same time. I don't ever share other channels but since the topic was pans I thought you might enjoy their "The Truth About Ceramic Cookware" video from a year ago. It was very informative and since their content doesn't compete with your's I thought I'd share it with you. Thanks for another great video
Still better than Teflon. All coatings fail eventually but Ceramic won't do anything to your body.
Have been using caraway daily for 3 years and still working same as new but I never use it for high heat meat searing. For that I switch to cast iron. I think a lot of it is just picking the right pan for the job.
Martha stewart cooked the egg more because it's thinner so it heats up faster. Would've needed to flip it a little earlier but I get that you were trying to keep it consistent. But for me that round was a tie
Personally, I liked the look of the Martha eggs more. I prefer my eggs to have a little brown on them.
I'd buy the Martha pan, but I know my husband is brutal to non-stick pans (metal utensils, abrasive cleaners), so it would be throwing my money away.
Yeah it baffles me with his 100's review's/cooking he doesn't understand thermal mass? For example cast iron pan vs steel/aluminum pan or Dutch oven vs a normal stainless sauce pan. More material takes longer to heat up and takes longer to lose its heat.
@@freethebirds3578I'm the same way, but no matter what, those weren't burnt lol.
You can buy 10 more Martha pans. One for almost every month, vs the 90 dollar one. Martha wins on that alone
I remember reading up on these "ceramic" pans several years ago, after mine ceased being non-stick, less than 4 months after purchase. As I recall, the nonstick aspect is created by a coating of silicon in/on the cooking surface. It eventually wears out, as the silicon is given off in the cooking process.
I used to pick up stuff for a restaurant at a business to business type supply store. I got to know the workers and I would shop for myself I just paid the tax on what I purchased. I got a couple of frying pans and after getting them home and cleaned them up, I went to use them and the smaller pan is about worthless because the handle is so heavy that it tips the pan over all the time. I am glad it wasn't real expensive or I would have been more upset. I now check stuff like that in the store.
Someone remodeled their kitchen! It looks great! 🎉 I actually fall asleep to these videos every night. James has a very soothing voice. 😊❤
And easy on the eyes !
It's amazing what some new paint and stain on the cabinets can do! And thank you!
James, I've seen two Freaking Reviews references in other RUclips videos this week! One was on The Weekly Planet (first 3 mins). The other was on Quick Question with Soren and Daniel!
Can you tell me which episode of Weekly Planet? The Best/Worst sequel episode on here doesn't mention him!
Stainless steel and cast iron is the best. I have a pot since my grandparents used and I've never had any problems. It's how you use your pot that makes the difference.
Okay so I’ve had the Caraway set for about 2-3 years now and it’s the set I do most of my cooking with. I don’t put them in the oven although they are oven safe and when I do put them in the dishwasher, I use the normal setting, not the pots and pans setting. I use silicone or wooden utensils-no metals. That being said, while expensive, I feel that the Caraway set was a great investment for me. When my husband was alive, we had cheap pots and pans from the big chain retailers. They did what they did but my husband beat everything up with metal it utensils so you could see the wear and tear. Would I purchase the Caraway set again? Sure for my lifestyle however I would be willing to try the Martha Stewart brand as well.
We’re all going to do what our budgets will allow us to do and we’re going to continue to love watching these Freakin’ Reviews ❤
The only good skillet is a well seasoned cast iron pan.
You're absolutely right ✅️ 👏 😊
The proper test is to compare 1 expensive pan with 10 inexpensive ones alternating. I expect that after one or two years, the expensive one will be in the trash and most of the inexpensive ones will still be in use. It's almost always better to buy the inexpensive ones.
Switching from non-stick to stainless was the best decision I ever made. All of these are a waste of time, the coating never lasts, and god knows what's going on your body.
I'm a cast iron fan myself! Cure the pan, then use real butter to cook in. Butter sticks less than anything else I've tried.
Going stainless all the way myself as well, though mainly for the ease of putting it in the dishwasher. If that's not important, I would say cast iron is the best choice there is...but whether you go stainless or cast iron, you can use any utensils you want in them without your next meal getting spiced up with bits of non-stick coating.
No other way to cook outside of cast iron and stainless steel.
I like stainless steel also, but it's difficult to keep the temperature.. like I mentioned before.. " All-Clad" has it's 3 ply and 5 ply cookware. Hopefully i can get that or "made in" which are as good as "All Clad"
Definitely a learning curve but definitely the way to go.
Just saw an Instagram video from someone who bought the whole Caraway set. She says you have about a month until they're crap.
There's a lady I watch on RUclips who owns the entire set as well but hers look and perform like brand new. She highly recommends them.
This is true. I have em.
I think it depends upon the user how long those pans will last. If you're on your own, it would last longer than if you have other adults using them--or letting your children/teens use them. Same with tools used on them. Same with who cleans them. Do they get put into the dishwasher?
@@paulalarsen7697 I watch a different lady yet, who agrees that they are crap after a month. 2 to 1, buddy. but, you didn't even claim your person used them for any amount of time.
@@james0000 I honestly don't remember how long she's had them, at least one year for sure. I still want to see how they do in real life.
Idk why but I love to see when James reviews food items every now and again. The chicken sandwich review, McDonald’s hacks are a few of my favorite.
I like his videos about kitchen wear.
I generally don't like pans with rivet heads inside the pan. just saying...
The review I didn't know I needed.. Thanks James.. 👍👍
These videos are enormously entertaining to me. I don't cook anything ever. I use a microwave to warm up the veggies/cheese/meats I shove into my face. I don't even like eating food, to be honest. It's a chore. Yet the procedures you demonstrate are somehow fun to watch. Win? Why not
I gave the non sticks away 4yrs ago i use nothing but stainless when used properly they are best 👍
In general, I have been very pleased with any Martha Stewart products I have bought--from a quality standpoint. I'm not surprised that the Stewart pan did as well as the Caraway, and the cost difference would certainly make me get the Stewart pan. That said, I would probably use a stainless steel or cast iron pan for anything going in the oven. Thanks for the comparison.
Hi from the UK. My favourite reviewer James! Always excellent information. Keep them coming 👍🇬🇧
I have been learning for a few months ceramic pans just aren't as good as we think.
I found a box of pans from 24 years ago. I forgot I bought them. Wearever pans so I'm
going to clean them up and start using them. I used to own Wearever pans from my
high school days. Finally now I can ditch them. That was a very long time ago, 3 kids
and lots of cooking, good pans imo! I loved this review, so thanks James. 🤗🤗
Same for me with Revere. Used my set every day since 1998, even the handles are still good. I even make candy and fudge, no problem. Have a blessed day 💖✝
Thing is, and i even see it in these demos, if you don't use enough liquid cooking oil to make a pool in non stick pans, it's always going to just slide away and collect to one side and away from the center. So the food hardly makes contact. Thats why I prefer to use butter on these things because you can evenly coat the entire pan with a reasonable amount of fat before laying the food down
Thanks for your extensive review! For me... $90 vs $9 as close as they were it's a no brainer Martha wins hands down & you could buy 10 pans for the price of the other.
Thank you I've missed these kind of videos
Today I learned James likes charred meat and pancakes, but eggs must be cooked perfectly.
Char is flavor
a lighter weight pan will always heat quicker, also all those ceramic pans fail after a few months and a dishwasher will ruin the surface quite quickly your best nonstick is still an well seasoned cast iron pan
In my opinion in the 2nd no oil egg test the martha won that egg with the browning looked tastier to me.
My folks would buy the aluminum pots with plastic handles at the grocery or wally world for X amount and replace them every couple of years when the handles started to melt - gas stove use. I finally got them a decent, thick-bottom steel pot with good lid. I had bought an entire set of 3 pots, soup pot and steamer insert, and skillet - all with lids, for myself. That was 1996. Dad used that good pot until he passed about 2002. I still have the set and his one, they are still great. At the time, his one was about $45 or so (my whole set was under $200, which is why I got it - on sale!). If something will last and you can/will use it for several decades, get the good one.
Totally agree. I received a set of stainless steel cookware as a wedding present. Still using the same set today (32 years later). I have had several "cheap" non-stick pans come and go throughout those years however my set of cookware is still doing great.
Great demonstration. Thank you.
Can't wait to watch the 1 year update! 😁
I was literally about to check to see if you had put out a new review!
I remember watching these similar kitchen review videos from you when I was about to get married 6 years ago. Cool to see you do another pan one. Thanks for the great content!
I know you are reviewing cooking pans. However, you just taught me how to unlock my tongs with one hand. I’ve never noticed you could do that before thanks!
I just switched from my old non-stick black coated pans, to "GreenPans" the ceramic & diamond coated, pots & pans. I bought them from Target, and I LOVE them!!! Best pots & pans I've ever owned, and I've tried several different brands.
Super easy to cook with. Extra easy to clean. And oven safe to 350°. Highly recommend.👍🏼
Better quality non-stick pans usually cost a lot more than cheap ones but they last a lot longer. Even so, all non stick pans need to be replaced every 2-7 years depending on pan quality. If you want a lifetime pan, go with a high quality stainless steel or cast iron pan.
I’ve had my Caraway for 3 years and I love them! Financially it’s much smarter to buy the set, but I only bought 3 pieces since I didn’t need the big Dutch oven one. Prior to them I used All Clad and the Caraway is much easier to clean.
ceramic none stick has a definite shelf life, it is NOT like stainless steel that will last forever, eventually over time the ceramic wears out and eventually chips and no babying of the pan will prevent that from happening. The lifespan is in "uses" as well as "tempreture used at" so the more you use it, and the hotter you use it, the shorter it's lifespan will be. Even the very best top of the line ceramic pans will go bad in 2 to 3 years of heavy use. Less expensive pans will last shorter, but there is diminishing returns of spending more on slightly longer lasting pans.
Keep up the great work , love your videos me and my cat watch from the UK ! And would love more pet products!! Your fantastic and your effort into the reviews is appreciated🎉
Martha is my pick. Ty for the comparison and the share . I love your reviews!!!
I'll be excited for the one year follow-up for this one
I never use butter or oil for my eggs. It takes about a year to really see how well a pan holds up. Cheese test was an easy one. Cheese has oil in it.
My Mom and I bought a gorgeous set of Calphalon pans about 2-3 years ago (just checked, it appears to be about $200 from Kohl's at the moment) and it's the best investment we ever made. As long as you have a general idea of how to care for them, they're safe to use, easy to clean, and cook well. Actually one of my frying pans looks (and nearly weighs the same) as that $90 model you tried. Difference I guess would be is that I bought a whole set with lids included. Great vid as always, thanks for the thorough testing! --- total sidenote; I literally was just thinking the other day how you hadn't reviewed a pan in awhile... well there we go! Haha.😅
James, it would be HILARIOUS if you were temporarily indisposed, and Bailey took over an episode of Freakin’ Reviews (maybe for dog food or chew toys?) 😂🐶
the difference is the material, the expensive one got more metal then the other so in the cheap one u got to cook with less heat than the other
Burlington is a great place to check now & then. Yes they carry a lot of junk but they get some gems u have to take the time to find.
Example, my silicone popcorn popper bowl sells for $10-$15. I pd $1.99. Bought desk top suction punching bag as a gift $9.99. Sells elsewhere for $20+. Woven drawer sets wide 3 drawer or slim 5 drawer $20, sell elsewhere for $30-$50. Refillable coffee pods $3.99. Sell for $5-$12 elsewhere. Difference really adds up over time.
I threw away all the nonstick pans many years ago. I have one stainless steel pan to boil water in. Otherwise, I use nothing but Lodge cast iron.
I have my mothers 45 yo Le Crueset ceramic coated pans and pots. They are wonderful. I believe they are cast iron under the ceramic. They develop a patina over time inside so don’t look new and shiny, but are the best pans I’ve ever had.
I still have the Revereware pans my mother used when I was a kid - stainless steel with copper-clad bottoms. They look just like they did 50+ years ago. I've bought ceramic and non-stick, but they don't last.
6:30 the way I flip when I cook something is to angle down pretty deep with my hand higher in the air and then push forward and then pull back while flicking my wrist not really just pushing my hand back down. And when I pull back it’s quick and jerky not as slow and smooth like when I push forward. I think literally everything I cook I can flip this way. My pan is just heavy so it hurts my wrist after a while.. lol
James, I wonder if you still use the Light Genie or Light Angel. I have a light Genie, installed it on the side of garage where I live over 5 years ago now and it still works great! Even with Michigan's fickle weather! Nice and bright the first time it got a nice long soak in the sun. It has come in very handy as my road and even area tends to lose power quite a bit. Also perfect as work second shift n
There will always be some variation between burners. The temperature measurements seem to indicate that there is a significant difference in this case.
So while this was a good review, it would have been better with a quick comparison of the burners up front to adjust for a closer match of the temperatures.
How did you know i was looking at coated ceramic pans and needed some help?? Thanks for the review!
Cheaper pan usually use more aluminum in their alloy, the bottom part is always steel to accommodate IH but the rest is alloys. Hence the weigh difference. I personally like the lighter pans as they heat and cool a lot faster, but they warped if you use it as the only pan. This isn't a problem unless it came with a lid since it will no longer fir properly
For the cleaning, you could use Barkeepers Friend. It should be able to remove those stains. It works great on my stainless steel cookware.
Directions: Don’t use metal utensils
James: Uses metal tongs 🤣🤣
My experience with non-stick pans is that the cheaper ones go bad fairly quickly and the coating does not hold up,. I have some Calphalon pans that are five years old and are basically as good as new.
Would like to see how these stack up against a cast iron pan
I was curious if the outside finish would clean up well, and they don't. My stainless pans take a scrubbing and keep on cooking, shiny bright! Now, my 35 yro commercial grade baking sheets, not so shiny. Ah well, can't have everything, lol! Have a blessed day and a happy Easter 💖✝
Funny timing. I’m also planning a kitchen pan themed video! 😃
I would love to see a review of some seasoned carbon steel pans, especially woks. This review was great. I had a similar experience with a Members Mark (Sam's Club) ceramic non-stick.
I've found all nonstick pans are great for about 3 months. You can make them last longer by always staying below Medium heat. Use only wet paper towels to clean them, never use a scrubbing pad.
Heavy pan takes longer to heat up but retains it's heat longer. If it preheated longer it would have helped with the steak.
I have no opinion on which is better overall though but the heavier pan will take longer but hold heat better sorta like cast iron vs a basic pan
Martha’s seems to dispurse the heat faster being thinner maybe and so overall u could set ur burner lower which i why theyd be difficult to clean burning something on!!
Try using Dawn Powerwash to clean them. I give my pans a spray with that when they are still warm, not hot, and then a rinse under hot water with a sponge and they clean up nicely.
I bought a beautiful set of white ceramic pans from HSN and they were great. For about a year. The non-stick did not last. Where did it go? Into the food? Everything stuck and I threw them out and will never do ceramic again.
If you look with a high-powered magnfier (15x or stronger), you'll see that a well used and cared for ceramic coating has a bunch of tiny micro-cracks. The ceramic coating doesn't go anywhere; it just gets rougher and rougher at the microscopic level. And that's when foods start to stick.
Thank you for that.@@thomaskendall452
I've used ceramic for years. They all work great at first. If you use them daily after awhile they tend to stick. They are considered tbrow-away pans. If u want long lasting pans use stainless steel. Cast iron is great but a lot of people don't like the work involved.
A couple of ceramic pans are nice but wouldn't invest too much in them.
A couple of tips when buying ceramic pans.
1. Make sure they have a disk on bottom for even heating.
2. Make sure the rim is metal and not coated with ceramic. Using a lid with it will chip or wear away the ceramic. Looks bad & where does that go?
Maybe in your food?? This has happened to every ceramic pan I've ever purchase that didn't have a metal rim. Including a Caraway.
My DIL has a whole set of Caraway - they are beautiful but my opinion is that she bought them because they were very expensive - as in more expensive means they must be better! I’ve been using my T-Fal for many years and it’s still works great!
Who'd of thought: Martha Stewart is the cheaper of the two? I love cooking untensil videos. Great work James as no one else is as thorough.
The real test is how long a pan stays non-stick.
I don't know why, but when he said melted cheese test my thoughts went to grilled cheese, I didn't expect to see him drop cheese right into the pans. Great review, I would never spend 90$ on an 8-inch frying pan, but I wouldn't think twice about getting one for the family as a gift if they asked. Thanks, please keep up the reviews.
Great review. I love good pans but they cost. Heres what Ive found: if you just need an every day pan either will do the job. However, expensive pans with long term use are a delight to use cooking.
I have heard that the front and back burner are not necessarily set to heat to the same temperatures at the same settings, so I am therefore a little distrustful when both are cooking at the same time, one on front, one on back. however, very interesting tests!
Could be that both pans made by same factory. "Martha Stewart " is a sold brand name just like " Craftsman".
Love the term going commando! LOL
Both pans have the oil sitting on the outer edges of the pans. That is a negative to me. Looks like the both cook about the same but the Caraway seems to clean up a little better. Thanks for the review.
try them on the same burner. sometimes burner temps are different.
Different thickness or quality materials on the bottom will determine how quick it cooks. Martha is obviously thinner, so heats quicker so cooking time should be compensated for. Have no idea how to determine that though!
For the price difference, I could buy a new Martha Stewart pan every year for the next 11 years!!!!!!
The difference is the Martha Stewart pan is cheap aluminum with a ceramic finish the caraway is most likely pressed steel with ceramic finish. The aluminum is thin causing certain foods to burn.
Seems like they’re the exact same product and it comes down to price and brand loyalty.
Thanks James for such an enlightening video. I'll stick to my Allclad stanless steel.
5:26 Burnt ? Those are barely cooked lol, mine usually look like that or even darker and they are delicious every time lol
You need to do a hardness test in the ceramic coating. That does, however, damage the finish of the pan.
All non-stick pans will suffer with heat settings higher than medium.
The true test will be how they look after that year of use.
Those rivets inside the pan are points for food to stick...
Will you use the pans on a semi daily basis?
Normally the cheapest pans are very non stick when they are new.
But after some time this changes very quickly.
my ninja neverstick premiums are still holding on through heavy use after your recommendation awhile back
ceramic pans seem gimmicky
Excellent idea for a post.
would be cool to have checked the thermal temp of the burners before putting pans on them thanks so much great stuff!