I still use my Mother's old Revere Ware pots and pans from the 1950's and a couple cast iron skillets that my grandparents used in the 1920's. They all work great :)
My mom did to in the same time period 1950s along with some pre war Le Creuset pieces that I have now. My mom cooked an then some, passed on way to soon. We always ate good. Pies and Cake she would bake from scratch. I do miss the German Chocolate Cake mom would make for my birthday along with the apple and pumpkin pies and the Stuffed breast of veal.
@@GeorgeSemel I'm glad you have the good memories - and the cookware. Good memories here too. I kept their house and the kitchen is the one room that's pretty much like it was when Mom was alive. So many good meals and memories :)
Me too but I really wish I had a deep sauté 5-51/2 qt revere ware pan 😢! Or knew something compatible I’ve had my revere set since marriage in 1984. ✌🏻☀️
My mother has a few Revere Ware pieces, I've been on the hunt for them at thrift stores to start my own collection and have been lucky enough to find 2 smaller sauce pans so far!
Whatever, if that makes you sleep better at night thinking that way then fantastic. I bought a cheap little pan from Walmart for cooking eggs over a year ago and it still works and looks like brand new. I’m not sure if you’ve ever heard of plastic cooking utensils, you know the kind that doesn’t scratch the cooking surface? If you’re using a cast iron skillet, yeah go ahead and use a metal spatula all day long and twice on Sunday. If you are willing to learn how to cook with your pots and pans, then you don’t have to have the most expensive cookware
I have some cheap cast iron and carbon steel pans that are ver 30 years old and work perfect to this day… It is not about price, it is about quality, which these days is not correlated directly… In other words, high price products are not much better, if at all, than lower price products!
I was a chef. I bought a brutally expensive frying pan about a decade ago. Still use it nearly every day. Never buy anything with a coating on it. Get a heavy bottom stainless, no plastic handles. All metal. Use a towel. We use all metal in kitchens. You can toss them in ovens and salamanders. Plastic handles fall off and melt.
I started out with one of the cheap "all inclusive" cookware sets from Target. It lasted about two years before chipping, and never cooked evenly. Then I decided that if I was going to replace it, I might as well get something permanent. I have a few Staub, Le Creuset and Ruffoni items. It's been a slow process to build my set (on account of the price), but so worth it if you enjoy cooking!
None of these brands is present in my country, but the basic rule I follow, when choosing cookware is to avoid anything with any kind of non-stick coating. No matter how careful you are, sooner or later they will get scratches and simply the coating will lose its non-sticking feature. I prefer cast iron for frying and stainless steel for other purposes. Lasts forever and works just perfect (well, if only treated in a proper way).
@@SaucyRamenBoy No. I'm using these on the induction stove. It heats the cast iron pan in seconds. Still in case of gas stove I'd prefer cast iron or stainless steel over non-stick pan. Health-safer and better in terms of cooking result. To avoid sticking simply correctly heat it up, which is quite easy.
@@SaucyRamenBoy Are you trying to heat up a 12 inch skillet for a single egg? Get a smaller pan. Even my 10 inch cast iron pan, on domestic gas, is hot enough to fry an egg in under 2 minutes. Just long enough to put the kettle on, or pour a drink of juice, or whisk the eggs if I'm making an omelette.
There are some tasks that do better with non-stick. My opinion is non-stick, no matter how much you spend, only lasts so long. So I rather spend less- and go with something I can get on sale or just buy T-fal. Next pan I try is going to be an Amazon Basic.
The pan I use most often is a 10 inch cast iron skillet that I took out of someone's trash . 10 minutes with a wire wheel and some high temperature reseasoning turned it into my favorite piece of cookware .
You found a treasure. Too many people don't know how to clean or care for a cast iron pan and toss those things out. But once broken in, nothing beats them, nor sticks to them. And break-in is simple.
I really regret getting rid of my mom's cast iron pans (from the 1940's-50's) when I got an induction stove about 20 years ago...but that was short-lived (the whole oven failed) and I went right back to a gas stove (minus my mom's pans :-(
Here's one thing I've found with the limited experience I have with pans/cookware... If you truly want a quality piece don't buy one that warns about heat temperatures over medium or 350 in the oven... It really seems that that is an indicator they don't have great durability or longevity. Sometimes we don't have the money when we have the need at the same time. But when you can save up, for anything that needs to be functional, always try to put that money to the best use possible.
The funny thing is, they will usually give some super positive rationale to sugar coat their pan's inherent weaknesses. Such as how "the pans heat so fast unlike many other pans, so it's crucial not to heat them past medium temperature". Or: "Our pans do not need temperature higher than medium...and research has been shown that cooking with high heat creates much more carcinogenic smoke and food particles in your food." Etc etc, you get the idea😂🤣. It's kind of humorous how they try to beautify weaknesses in their instruction manuals.
buy once cry once. take care of your stuff and you end up saving a ton of money in the long run by not needing to ever replace it. which gives you more money to spend on ingredients. LOL
One of my favorite cooking pieces is my 1919 Griswold #8 Dutch Oven. Cast iron will NEVER wear out when seasoned and cleaned properly. The effort is WELL worth the results.
My husband bought me all new cookware - Le Creuset. Quite expensive, but fabulous to work with. They are NOT dishwasher safe but are very easy to clean. Most coated pans will lose their finish in a dishwasher due to high temps. I would love for you to test them out and show people. He also got me the soft liner pads you can use to keep their surface from any damage from stacking and bakeware. Best pots & pans I've ever owned. No complaints here.
The SECRET to Clean Le Creuset... NEVER use Soap on them!!! Le Creuset is my favorite just like my Cast Iron Skillets... I have worked in may restaurants and have had one myself... Just like the Cast Iron Skillets... NEVER use Soap in them either... In Restaurants... it is the HIGH HEAT that kills the germs... Put Water with a little Vinegar in it... clean it to get all the SOAP out... I NEVER use SOAP in any of my Pots and Pans... SOAP makes things STICK because you can NOT get all the soap out of the pans... then it burns when cooking and then it sticks and is hard to clean. Over 50 of cooking and none of my pans stick at all... and NO I have never made anyone sick because I do NOT use Soap in my pans. After I use my pan... I wipe it out with a paper towel... put water in it... put it back on the stove and bring the water to a rapid boil... sometimes I put vinegar in it to CUT grime... NEVER and SOAP...
About 5 or 6 years ago I needed a Dutch Oven and wanted a Le Creuset so bad...but I was in my mid-70's and knew that it was heavy (especially when filled with food) so I settled for a Stainless Steel All-Clad 5 1/2 qt which I have really enjoyed (and I don't have to worry about dropping a heavy pan full of hot food).
I got a set of Faberware pans when I got married 50 years ago. I still have them and food cooks very well in them. Maybe is just the newer versions of the brand that are lacking.
The Farberware in 1973 was actually made in a Farberware factory not offshore. I'm thinking private equity bought the name & moved manufacturing offshore.
@@susan3037 yes, just like the pyrex changes. once family companies get too big and lose their guiding compass, it gets replaces by pure profit over quality motivation, which means China gets the jobs and we get the overpriced garbage.
I was gifted a set of Farberware when I was married in 1982. I never liked it. After years of trying other pans, I finally wised up and bought a medium priced set of stainless steel. It’s been great. If you heat the pan first, then add your oil or butter, nothing sticks! And the stainless steel never wears out! I have also invested in some LeCruset pieces. For baking, stewing etc. I’m set for life now!
I'm still cooking on my Farberware Classics from the 80s, back when they were made in the Bronx, and they've been solid performers. You can see the difference in quality from today's Farberware.
Current Farberware that this video warns against has NOTHING to do with older Farberware, particularly early 80s and back. Entirely different and nearly as good (in some cases better depending on inviduals pans) as early Revere-ware. Both are fantastic and found in thrift stores for pennies on the dollar comparative to what folks pay for even passable new stainless tri-ply.
12 years ago while traveling through Nevada I purchased a no name white nonstick 8.5” skillet for $6.00, they also had a10.5” for $7.00 which I didn’t purchase. Must admit all that’s ever been cooked in this skillet is eggs in one form or another. It still functions perfectly, wish I had purchased the 10.5 also. Never intended to retain the one I purchased but it performed so well, just couldn’t part with it.
I know it's a year late, but thanks for the recommendation on a Tramontina! I needed a new quality non-stick, and I couldn't see paying >$100 for something we know won't last forever. Got a great 12" for under $30 incl. tax - super happy!!! well done!!!!
I grew up in a house that used revere ware sauce pans for soup, pasta, etc. I moved out and after dealing with crappy Teflon i went to the thrift store and picked up a few revere ware pans and have enjoyed them ever since. Despite being second hand. They work like a charm just as I used to use them at home.
If you cook with a gas stove, Revere ware is the way to go. I inherited my Granny's set, they have been in use for over 60 years. I do have a non stick for my eggs. I also have a few cast iron pans that belonged to my great grandma.
I use my farberware on my gas stove every day without issue but I rarely cook anything on high heat and my oven never goes above 350 unless its a pizza on a pizza pan designed for the higher heat
The biggest issue I’ve had with cheap pans is warping. Every griddle or sauté pan would warp after a couple months. Then I found Scanpan. I bought a griddle pan to start off Amazon @ $100. Then I bought a 9 and 11 inch fry pan for $169 for the set. 8 years old and still flat. And the nonstick surface is still holding up.
I have an All Clad stainless steel becasue I like to regularly cook tomato sauces. For everything else, I use either cast iron or carbon steel. These pans will be just as good hundreds of years from now.
I've cooked on T-Fal for many, many years now without any problem and raised my son while cooking on them. It was all I could afford as a single mom and got several pieces (in packaging) and a few pieces used at a Salvation Army thrift store for a couple dollars apiece back in the day. Never felt the need to pay big bucks for cookware. They fry great (does a great job on fried chicken), cook eggs well and are still non-stick even after my son was grown and moved out of the house. Are they heavy duty? No. All you have to remember is use less heat to do the same job as more expensive pans, and that's fine by me. It seems the recommended pans always cost an arm and a leg and don't do any better than the less expensive pans. If you've got the bucks, get what you want. I've got better things to do with my money.
I agree. T-Fal non stick pans works well and price is affordable. I just stick to T-Fal and the trick is not using very high heat. It can last for years.
While I understand why people would buy some of these pans because of the price point, I still opted to save up to buy my all-clad pans. Even if some of this stuff is pricey, at least I could pass them on to my kids. If they treat them right, maybe the grandkids. I would prefer to be one less person adding to the landfill if I could help it. My next thing to save up for is a Le Crueset dutch oven.
tbh the concern with cheap non-stick is the coating flaking off more than the evenness of the cooking and heat retention, etc. I have some t-fal that was babied and still started to flake. once you see one flake, its done, as far as my body is concerned. I got enough microplastics in me from the food chain and environment, thank you. LOL
It’s pretty wild to me how many of these junk cookware companies exist and how many people don’t really consider where the consequences of cooking on questionable cooking surfaces. Cookware is one area that is alarmingly unregulated or at least very minimally regulated. The one pan I probably could use for nearly “everything” is my 4qt All-Clad D5 Essential Pan due to it’s rather versatile shape (kinda like a saucier but also a fairly wide cooking surface, sides high enough to cook soups if ya need and a lid for braising). MadeIn makes a nearly identical model just one quart larger for roughly the same price. That said, I don’t find myself using it for everything. I still use a stainless skillet for many things because it is less cumbersome to clean than the larger Essential Pan. I mainly only find myself pulling it out when I’m cooking a larger meal.
You say cookware is alarmingly unregulated but then mention the All-Clad D5 Essential Pan which has a Teflon coating. If it wasn't for a ridiculous loophole Teflon would already be banned. Not only is it unsafe to cook with at high temperatures, the byproducts from production is some of the most rancid shit you can imagine. To me, it doesn't sound like you consider the consequences of cooking on questionable cooking surfaces all that much. Edit: I'm an idiot. Read below.
@@Novacification No, I have the stainless steel-only version without the Teflon coating inside. They make one version of that pan with Teflon and one that is uncoated stainless steel. I don’t own any Teflon pans and would not buy them. I only have stainless steel, enameled cast iron, and now a carbon steel pan. All of those are known for their non-reactivity and should not leach chemicals into your food.
@@WillGallagher1 I was not able to find a non-Teflon version of the pan but clearly I was wrong. Apologies for misunderstanding your comment. Understanding your recommendation in the way that it was intended I'll definitely look for it when shop for a new pan as I actually need a saucier-like pan.
The most used cookware I have is a cast iron pan that belonged to my grandfather. I don't know the brand. I don't even know how old the pan is. It's possible this pan was purchased in the 1930's. What I do know is that it's still useable. Also, cast iron is induction compatible. The same cannot be said for my nonstick pans.
I have had Faberware stainless steel pots and pans for over 40 years. I love them. The quality for them has gone down since they are no longer made in the USA.
I have a 50 year old set of Farberware, plus additional pieces. I got the set for my wedding. To this day they look brand new and cook like a dream. I wouldn’t trade.
I LOVE the details about the durability and usefulness of each pan in this video! This is a terrific guide when looking for the best pots and pans! Thanks so much for this information. (The only thing is, I'm looking for a totally non-toxic ceramic interior inside my cookware..)
I use "All-Clad" (USA made) stainless steel pans. I got a stainless steel "powdered" cleaner and used it to polish the steel inside the pan and rinse out the cleaner from pan. Then use an SOS pad to give it a quick scrub, then rinse. With that combination of polishing, that will gradually develop a smooth surface and so long as the heat is kept low, most foods will cook well and slide off, including eggs. After a while and depending on what you cooked, repeat the process. You have to maintain the pans anyway, so include a good process. This works because the stainless steel is good quality, so the pans are not cheap. Never returned to coated pans since.
Thank goodness you didn't come for my Le Creuset. This is the only brand I cook with. I have acquired the entire enamel cast iron series and am slooooowly acquiring their bakeware. My preference for stainless steel is All Clad. Pricey as heck but an investment. Also a joy to use. I could never part with my le creuset.
I have Farberware pans from over 50 years ago, and they are still used daily in my home. However, I have noticed that the newer pans from them are junk. I do like Misen and Le Creuset.
I found a nearly new All Pan at Goodwill for $10 with the basket. I quickly became aware of its limitations. Even with no apparent wear on the cooking surface, everything sticks. It is easy clean up though. Worth $10, not much more.
I wish I could show you my 40 year old Farberware pots and pans. They are still perfect even with a few dull handles. As with any pan, use a lid to heat and know how to tell when the pan is ready to use. My perfect eggs never stick and I learned to flip them with the gentle slope. Cast iron and Le Cruset for stove top to oven. If you burn and stick in Farberware, you'll do it in any pan.
I have a Farberware Stainless Steel Aluminum Clad bottom pan, that is great. It’s very old and made in the USA, unlike the newer ones it’s heavy, and has a long handle. Also I have a Farberware Electric Stainless Steel Skillet and Electric Wok, both are made in the USA, and high quality. Not sure what happened to Farberware, and why they started making low quality cookware.
Yes! Whenever I find old Faberware in a thrift store, I buy it. They do a great job. Faberware percolaters are the best. I mostly use RevereWare and cast iron skillets, though.
Several years ago I bought a pan set from Bellarini, their Modena model. They are nonstick but without a coating. The ceramic is rather impregnated throughout the pan. They have never flaked or lost their nonstick properties. In fact, I once accidentally left the burner on slightly with a plastic mixing spoon in it. The spoon melted all over the pan, but I was able to completely remove the plastic with a lot of effort. The pan was not affected in any way! It still works just fine to this day.
Add to your avoid list: ANY "Mainstays" (Walmart brand) products. I had a 2qt stainless saucepan that immediately got pinholes and was leaching aluminum into the foods. I threw it away. I also had a Mainstays "Stainless" strainer that rusted after the first use and was also leaching metals into the drained foods (mainly pastas). I will be doing a video on my channel about that soon.
Nice to know that my Farberware Classic stainless steel set I bought 51 years ago in 1972 (with only 1 broken pot handle (easily replaced) so far) is not a good buy and I shouldn’t buy it again. But then again, I probably won’t need to buy any more either.
You’re partially correct. I too have classic Farberware from the late 1970s and they have served me very well BUT during that time they were made much better in their factory in the USA. About 15 years ago I purchased another piece of the “classic” stainless steel cookware and immediately felt it lighter in weight, the plastic handle also flimsy feeling and saw on the box they are now made in Thailand and the quality and I’m sure cooking properties of the new Farberware have gone way down compared to our vintage American made Farberware.
if its from the 70s its immune from this discussion. what happens is once-great american and european companies got big. went corporate. the moms house to business school never-had-a-real-job C-suite doesn't give a rats ass about quality, just the profit chart going up so they can look good in their meetings that could have been emails, so they shut down domestic plants and ship it all overseas so some chinese child chained to a work station can stamp it out of questionable metal and walmart can sell it at the same or higher price as they used to get for the quality product.
Thank you very much for sharing your excellent video... I use "FISSLER" made in Germany. Fissler has been around snice 1845.. I have got Fissler pots and pans from the 1970s and 1980s... There is a lot of pots and pans that are "SCRAP" out there... Scrap is scrap.... I wonder why people buy scrap?
What blows me away is that they basically don't sell that line here in Brazil, where it's manufactured. I guess the market is not advanced enough yet to know the value of a 3 or 5 ply pan, and the exchange rates make it worth manufacturing it here to sell overseas.
AGREE. I HAVE A 6QT TRAMONTINA TRI-PLY S.S. POT, AND IT'S ALL I USE. I USE IT TO COOK STEWS, GUMBO, JAMBALAYA, SOUPS, SPAGHETTI, CHILI, BEANS, ROASTS. YOU NAME IT, IT COOKS IT, AND IT COOKS IT WELL ! BEEN COOKING FOR 50 YEARS, AND IT'S THE BEST POT I EVER OWNED, AND I'VE OWNED MANY.
@@meauxjeaux431 I have the same pot, and it gets used for everything that requires a pot (mainly because I live in a tiny apartment with zero storage space and it's the only pot I have). I have absolutely no complaints with it.
Totally agree about the Always Pan. All I can use it for is steaming and that's using the additional bamboo basket, not the metal one you show with the "too short" legs. The metal steamer basket is useless. Also, the long handle does not get hot, BUT the shorter one gets really hot!!
I have my Farberware about 50 years and I am very satisfied with the pots. It could be they're not as well made as they used to be and I never even thought of putting them in the oven, so I don't expect them to work there
Non-stick coatings are great at first, but as they wear and get scratched, food begin to stick. I have a heavy-weight stainless steel frying pan and a smaller cast iron pan, and they will last forever. When the pan is seasoned, food doesn't stick that much, and I can use a metal spatula, which is much easier than those clumsy plastic ones.
I use calphalon mostly, all but a griddle are without teflon coatings. So I have 3 sauce pans, a wok, a griddle, a Dutch oven & a chicken fryer. We also own an electric skillet (yes with teflon but its holding up well after 3 yrs), and a cast iron skillet. These work well for me and no need to replace!
Solid video, thank you. I noticed this trend with ceramic type cookware in a Food Network pot/pan set I received several years back. Soon after I started using them daily, they started chipping and everything started sticking. I thought I was getting worse at cooking, but it turns out that my equipment was failing. Never again.
Have you ever tried Cooks stainless steel? Sold at JCPenneys but can find other places. When I switched from nonstick to stainless I found a set on sale and didn’t have super high expectations. I’ve had them for 12yrs now and they are still like new. In the last couple of years I’ve added a few of their pieces that weren’t in the original set.
I have my aunt's Farberware pots and pans with aluminum bottoms that she got as a wedding present decades ago. I've never had a problem cooking with them. I have a gas stove, which allows me to regulate the heat of my burners more carefully than an electric stove, so I can use less heat and lower the heat more quickly to prevent burning my food. They also clean well and are indestructible.
I agree with all of your pariah pans caveats! my rule of thumb: if a celebrity endorses it on TV - stay away! in order to recoup the cost of expensive commercial air time and celebrity compensation, they NEED TO CUT CORNERS somewhere...it's usually quality of item as they cannot jack up prices too much especially given their target market
the reality is worse, actually. These "companies" are not developing anything. What you have is some marketer that went on Alibaba and found a factory in Shanghai that can sell him custom logo and custom packaged fry pans for 10 bucks a unit. so they pay a celebrity some little fee to pedal their wares which they are selling for 10x markup, and the cargo containers start flowing into the distribution centers. its all fake. the "company" selling this stuff is usually just a very sparse website with a sprinkling of stock photos and made up lingo, and the contact address is a PO box.
This was a very informative video. i bought some Made In pans about a year ago, and they are excellent. i just got tired of throwing yet another non-stick in the landfill, and i read that non-stick gives off fumes that are toxic to our birds. And i wanted something that would last so i could pass them down. They were a bit expensive, but totally worth it. i've been debating getting a Le Creuset dutch oven, but i think my Tramontina will hold for a good while still. i use it gently and only a few times a month, but still, the temptation of a Le Creuset is awfully strong 🙂
Thank so much for your valuable knowledge and honesty over these cookware brands that advertise false claims. Most customers don't know any better and buy into their marketing claims. THANK YOU!
I bought a set of Lifetime stainless back in the early 70's. Only pan I'm missing now from that set is the fry pan. I also have a number of cast iron skillets, but they are getting heavy for me to use. I buy small fry pans now and again
I totally agree with your video. My daughter bought my wife and I some Blue Diamond pans. They worked well at first, then the non-stick wore off and they started sticking, and also warped on my electric stovetop. We've completely switched to All-Clad stainless steel pans, and also a DeBuyer carbon steel pan. They're so much better to cook with! And I have no problem with food sticking on those pans.
I got mine for free. Uber used to do this thing that you can rack up points you can use at Kmart when you drive or deliver for them. I no longer drive or deliver for them and Kmart is defunct but I did get this pan set. It's good for what it is. Not the best. But also, same issues as you.
It’s not that you’ll experience cooking issues, it’s that if they are nonstick then they are leeching carcinogens into your food and the air. Even many nonstick ceramic cookware will have Teflon and other carcinogens if you read the tiny writing the come with the items. So just remember that just because something says ceramic, doesn’t mean it doesn’t have the toxic ingredients. If you’re talking stainless steel or cast iron cookware, you’re safe.
@@redpillyoass5894 Absolutely, look out for the carcinogens when purchasing cookware!!! I've intensely studied Nutrition and cancer for the last 8 years. We need to be aware of all the harmful carcinogenic products on the market from pesticides sprayed on our food ( I only buy organic) to cooking with toxic cookware. AND stay clear of all aluminum cookware and aluminum foil which leaches toxins into your food!!!
I have my Grandmother's and my Mother's original sets of WearEver Aluminum pots that were heavy duty sets sold in home door to door. You can still get replacement Wooden handles for these - Both sets are pre 1930's. And the sets are HUGE - include a Turkey Roaster, Huge Ham Pot, and even a Chinois strainer. People have been cooking in all sorts of different pots since before Egypt came to be - and getting very good results. Professional chefs around the world still use COPPER most often. I do not buy ceramic non-stick - they last only a few months. Today's regular non-stick can make it to two years or more. But with the exception of one huge Stock Pot - I still use the wearevers.
My mother was given a full set of farberware pots with lids in 1952. I have them now and use at least one of them every day. I guess farberware quality has disappeared like so much else.
Ty again for educating us. Ur saving us time and MONEY. With hyperinflation today we need u more than ever. Thank goodness I’ve never bought any of these things mentioned. God bless you. You’re a man of integrity.
At 73 I have spent most of my life cooking. I have an assortment of pans. Stainless farberware(It's forty years old and still flat and cooks well). Blue diamond( a lot tougher than nomal teflon). Ceramic over cast aluminum. Cast iron. They all work well for me because I use them for individual purposes. My blue diamond I use at low temp as non stick and using lots of butter my eggs still slide around in five year old pans. Long and slow cooking I use the ceramic dutch oven that holds heat in so well on my lowest temp setting water will still slowly boil in the pot. Ceramic skillet, for medium to high temp sauteeing. Stainless, for cooking liquid style dishes like stroganoff, chili, and so on at any temp from low to high. I think for the average home cook it's not the pans so much as the cook not using the appropriate pan for the job. Sure you can buy an expensive set to do everything. When I married my wife she had one of those supper expensive set of pots. It's stored away because I don't like the weight or the vented lids that I manage to steam burn myself on. If you nest the pots together it takes a pair of bulldozers to separate them. Ask me how I know. I finally removed the handles and built a big fire in a burn barrel and set the pots on top of it. Eventually the small amount of water in between the pots blew them apart. Something I was afraid to do in the house since normal heat levels didn't separate the pots.
My mother still uses the stainless steel pans and pots she bought from door to door seller 35+ years ago. She tells the story how they marketed the pans like it does miracles, that can cook in a candle fire etc and make money savings from using too much gas cylinder, plus lifetime warranty. She tells that they have paid 35 grams of gold back then. Gold wasn't expensive as much as today but she tells that the price was still twice as much expensive of well known domestic brands. We compared that old ones with the newer ones and that old stainless steel pots and pans are so thick and heavy, she is having hard time to handle with one hand. After that, she bought cheaper ones which all broke and she throwed away and when we make the calculations, the most expansive ones that she have paid 35 grams of golds, are the ones that gave the best value of the money.
That sounds like a set my mom had, expensive for the time, called Life pans, had a big 'L' on the lid knob. They lasted her forever. A feature they had was the electric frypan and large stove top pan had a layer of oil in the bottom layer for even heating. Idk if that really worked or was just a gimmick. You could hear it when you shook them though.
I have Two huge sets of Aluminum Wear=Ever pots also sold for a huge amount door to door somewhere before WWII. They still work fine, I bought a set of Tramontina Tri=ply when it was sold under the Costco name for $100 and they still look like new - and I bought four Tramontina 7 Qt Enameled Dutch ovens for $39 each when Costco had them on sale. Otherwise - I buy pieces at the local flea market when I see something worthwhile. People have been cooking top notch food for CENTURIES before they made tri=ply cookware - and in reality it is COPPER that does best at heat. If you cannot cook without a pricey pan - there is something wrong
I also bought a stainless set from a door to door seller (actually you made an appt and he came and cooked dinner as a sales pitch) - this was about 40 yrs ago. The brand name was Chefs Ware made by Townecraft. I still have the set and it performs wonderfully (minus the omelet pan and 11" griddle because they weren't compatible with an induction range). For any kind of cleaning, just soap and warm water and occasionally Bar Keepers for any tougher spots. Just ordered a MadeIn and All clad omelet pan to try them out. I really love my stainless cookware. :)
We have a second hand lagostina set ( Italian cook ware) my mother recieved from a friend. It's a heavy end stainless steel and is outliving all our coated pans. It would recommend a good stainless steel set over coated any day. Off topic but we have some British restaurant quality bowls and plates. And they are really really hard to chip compared to so called " break proof" sets ( looking at you Correlle)
You are wrong about Farberware Classic. I have Calphalon tri-ply, Wolfgang Puck, Guardian Ware, Revere Copper and Farberware. i use Farberware, Revere and Wolfgang Puck the most. Farberware is not thin and the handles work fine. In some ways it works better than the tri-ply.
About 4 years ago I got tired of buying new pans all the time so I YOLO'd, as the kids say, and just got All-Clad D5 when they went on sale and haven't looked back.. Their non-stick pans are legit too.. These probably wont outlast me, but the D5 stuff will, lol.. Edit: Oh and I recently moved into a place that has a old coil style electric range (I've been on gas for the past 10+ years) and wasn't having it, so I ordered a single induction 'burner' and the D5 works amazingly well with it!
Calphalon is another disappointing brand that I spent good money on and it fell very short. I have recently purchased Hexclad and Made-In cookware that were a bit pricey, but rather impressive.
Calphalon seems to come in two price ranges - which map onto quality. Our Calphalon SS set is probably pushing 15 years old and absolutely fantastic: but it was not cheap. We bought the same set as a wedding gift for our son, and it's still going strong. I did try one of their cheaper pans ... and threw it out. I'd be wary of the hex-clad though. It's got some good promo review from influencers (hint: they're paid to do it) and celebrity chefs (hint: they're paid to do it). But if you search hard, you can find some review done by everyday chefs and science-minded people, who really put them through their paces and are not impressed. For non-stick, pros usually buy a cheap teflon pan for those things which REALLY need to be done in non-stick pan (like virtually-transparent crepes) and throw them away as soon as the first thing sticks. For everything else, it's stainless steel, cast iron, or the (relatively) new-kid on the block: carbon-steel.
I’ve had farberware pans and pots for forty some years and they still work well. I will never go for our place stuff. From what I understand you can’t give the our place pans to resale shops. Blue diamond reminds me of the Gotham copper pans, they’re garbage.
I bought a set of Farberware back in the 1980s and it was good. I bought some several years later to replace some that had come up missing and they were horrible - very thin and dented easily, the food stuck, etc. They started making them in China and the quality was so much less than the old set.
Good vid. I have about thirty various pots and pans, but find that I do the great majority of my cooking with two nicely seasoned cast iron skillets and three Revere Ware sauce pans from the 1960s. I do have one nonstick skillet that I bought specifically as an omelet pan, but never use because my eight inch Lodge does a better job.
I only use Farberware classic. I never use high heat as that is just not needed. It's easy to clean if you use it propey. I did fins a very heavy fatberware chicken fryer that cooms evenly and again cleans easily. I have pans that are 30 years old that look new. Just stop trying to speed thru cooking. Take the time needed to cook without birning your house down.
When treated right and properly seasoned, nothing will ever replace old fashioned cast iron. Great heat retention and distribution, and if cared for properly, non-stick.
I have the original Farberware pots. Mine are stainless steel. Made in the USA. I have had them over 40 years. Now they are made overseas with foreign steel. Thus, the reason for the thinness. As far as frying pans go, give me cast iron anytime! They last forever!
I appreciate your reviews, and agree with most of them. I did notice that you were using a gas range which heats differently than electric. Where gas flame comes up around the sides, electric burners only heat the bottom of pans. Since I have an electric range, my 40+ years old Farberware kettles do an excellent job, perhaps they are better quality then newer ones. I also have 2 Gorham saute pans and one has been used for frying 2 eggs almost every morning for about 10 years and is used for a lot of other cooking and is still working perfectly. I am careful not to over heat it. I will be very interested in seeing wwhat you do recommend. 😊
I love my stainless steel farberware. They are 20-30+ years old though. Maybe new stuff has gone downhill. I never use them in the oven, I use cast iron skillets for that.
The old faberwear was fabulous. My mom bought some when she got married back in the 70s and I still use some of them. I had to replace one of.the pans about 8 years ago or so and the new one was awful.
One of my favorite pans has a clad disc base. It says 18 10 stainless Tramontina on the bottom. I mostly saute in it and love it. It was about $20 years ago at Kmart 😅
I still have a couple of Farberware pots and one frypan, part of a complete set I bought in 1974. I've killed two by cooking over too hot of a fire, the big pieces were stolen by circumstance. The little pots will shed the bottom if you go from hot to cool too fast. I just had to get used to their flaws and avoid them if I can. The new Farberware is not the same, the lid is thinner and the handles feel plasticy not like bakelight in texture.
Very pleased to see that none of my cookware was in this list. I should add that none of it is less than 25 years old and none is "Non-stick." Old school stainless steel and impeccably well seasoned cast iron.
@@anniethemese1215 They are! Even though one of my cast iron pans came from the dump it is my absolute favorite! My Pop gave it to me as a house warming gift. 😁
That's every conceivable product in America because all corporations are belligerently greedy and send all of their production overseas for slave labor. Which is Treasonous.
5:51 I've had one of those pans for over a year and haven't had too much of an issue. I keep the heat below medium, wash it shortly after use (once it cools and I'm done eating), and use plastic, wood, or silicone cookware.
I so agree with everything you say here. I have a wonderful collection of pots and pans. It took me a lifetime to collect, I paid the price and I’m glad I did. I also have cast-iron. My grandmother and my mother taught me how to use cast-iron and how to take care of it. Lately I have been using an induction cooktop, only my porcelain covered cast-iron in my aluminum pressure cookers cannot be used with the induction cooktop. I have quite a number of pressure cookers of different sizes, just like the slow cookers you need the right size for the quantity of food. You’re cooking your proper results..
I bought a non stick Pioneer Woman pan several years ago and it's still performing great. I'm very surprised at the high quality. No peeling of the coating and no sticking.
I purchased a good set of stainless steel pans 35 years ago. And they look great and are still used daily. I do purchase a nonstick skillet and have to replace it periodically because the finish gets scratched etc but you do need a pan for eggs and such and in my experience stainless steel does stick. Every time. It is a lot but if you think how much it costs to replace them you will end up better off biting the bullet and doing it.
i raid garage sales old paul revere copper bottom cookware out performs almost all "new modern cookware". paul revere cookware just needed bartender polish to make it look new. cost me 10$ for entire set because people thought it was ugly and dirty. as any cook if they want good ugly cookware or pretty and bad cookware.
Thank you so much for your videos and reviews, bought All-Clad 12-10-8 “ pans set, thanks for recommending, couldn’t be happier ! And your tips for cooking on stainless steel pans- is priceless! Thanks ❤❤❤
@@PrudentReviews Warm up : Pasta with shrimps and mushrooms in Alfredo sauce, or pilaf, or cutlets with mushed potatoes . We try avoid to use a microwave. Thanks.
@@oshifshif9921 it’s pretty simple. Heat the between low and medium, add the food and put the lid on. If the food is dry (like rice or pasta) add a little water or oil. Sticking shouldn’t be an issue when re-heating most foods, so you just need to keep the heat low to make sure you don’t overlook the food and dry it out.
I don't know it it is significant or not. In regards to the Gotham products - I never put them in the dishwasher. That goes for a few other off brand ceramic wear I have as well. Honestly, I rinse them well and dry them. That extends the life, but you still have to use oil. The "non stick" properties as advertised don't last as long regardless.
A cookware brand you SHOULD buy, Volrath. That stuff is the stuff. We have used it in the kitchen and dragged it around camping, cooking over open fire for a decade. The non-stick is still in place.
😂 I love how the lightweight Gotham pan has a redundant helper handle! Never heard of any of your brands here in the UK, but the principles here tell you what to look for, so thanks!
A handful of years ago i bought a set of Gordan Puck cookware from Sam's Club. I honestly had no idea what i was missing as i usually bought whatever Dollar General of Walmart had. Most amazing was the price i paid of about $120.00 for the five piece set. Love my Gordan Puck cookware.
I recently threw out my 8 year-old Sur La Table non-stick frying pan set due to the coating getting scratched and wearing down. Probably could've done it earlier. I now stick to stainless steel - no pun intended. And cast iron. Lasts a lifetime and is worth the money.
Yes, I, unfortunately purchased some of that JUNK too!!! That's why I'm looking at everything out there in order to make a "wise" purchase this time!!! Doing my homework this time!
I got a heavy stainless steel cookware set from Costco. It's whatever brand they farm out their cookware from. It's thick and has riveted solid steel handles and lids, and I'm very happy with it. Last cookware I will ever buy.
For years - the Costco Tri-ply cookware was made by Tramontina in Brazil. THeir newest set is from china and I do not know who makes it - but the reality is - it seems to be fine.
You were spot on with the always pan, I complained to the company about eggs sticking, their reply was maybe I didn't know how to cook or use their pan. Well I replied that I have been cooking longer than you have been on this planet. I take pride in making sure my cookware is maintained, so to make a long story short they sent me a replacement, of which I do not intend to use. It's not worth the price.I do not recommend to anyone.
I use my one cast iron 10" skillet for cornbread in the oven, nothing else even comes close. I'm a big fan of vintage CI, but too, as a kid growing up, I love the stuff mom had . I use Barkeepers Friend to clean my collection of Revereware copper bottom pans- it's the only thing I trust to not denude the copper plating. Revereware and Ekcoware are two of the best vintage cookware to own- I only buy in the date range of 1939- 1968 too. I buy the ones that are bellied; overheated and sprung out on the bottom, they can be easily restored by placing them upside down on a workbench and using a rubber mallet giving a sharp blow to reverse the bell from convex to concave. Now use as normal, the belly may return but I found it stays true after only 2- 3 treatments. I scored a bellied Revereware 4- 1/2 qt. pot for $.75 (and that was a half- price sale day), these pans are the ones people avoid for obvious reasons and thrift stores heavily discount because nobody wants them- except guys like me. ☺ Tip: Used Revere Ware is often labeled vintage because it looks old, not because it has the original, thick cladding; a 10" fryer can go for about $45 + S&H on Ebay. Since the difference isn't visible, how does a buyer know which is which? Simple, look for the Process Patent hallmark. All Revere Ware made with the original, thick copper bottom carries the inscription: Pat Pend. or Made Under Process Patent (1939-1968). Newer Revere Ware (made after 1968) has no notation regarding patents. Then too even a later date make is far superior to what they produce today, they have the plating thickness controlled down to the 1- 2 micron level; it's more copper color than copper plating and it's gone in the first month of use. Oh yes, nicely done video too folks☺
We have 2 of the 10" and 2 of the 8" Blue Diamond pans and love them. They work great with a bit of care and that care is nothing special. We usually use medium to medium-high electric heating and have had zero issues with these pans for the past 2 years. I'd be happy to buy more of these IF they ever wear out. So far, so good, though.
I went through 3 blue diamond pans before going to the outlet shops near my house and buying a small Le Creuset frying pan. I’ve used that thing to cook eggs in for 5 years almost daily and it’s still as good as the day I bought it. It’s only really big enough for eggs, grilled cheese, omelets. But that’s what I needed it for. I remember crying a little because of the price though. I really want a set of “made in” stainless feel. But that’s down the road.
Most decent-size cities have commercial restaurant supply stores. Restaurant professionals don't waste their money on the flimsy pots, pans, and knives that are advertised on TV or the high-quality, but too expensive luxury-brand cookware sold at boutique kitchen stores. People in the food industry buy the commercial grade cookware that was designed to provide excellent but cost-effective results in high-workload environments. Home cooking isn't going to wear that stuff out.
I've been useing a cheap $20 set of ceramic pans for about 3 years now and it's still perfectly nonstick BUT and it's a big BUT you have to treat it more delicately than a newborn baby. Only use plastic and silicone utensils, soak to remove any residue, boil off anything stuck etc. You have to balance this intensive care regime vs the cost of the pan. The higher cost better quality pan won't require you to treat it so delicately.
I discovered the French Brand “de Buyer” and wished I had discovered them years ago. They are made out of a single piece of steal plate. You need to burn oil at a low temperature in them before you use them. The blacker they become due to a layer of burnt in oil the better they work. Only drawback is they are heavy. I have special pancake plate steal skillet and a steak variety. Nothing sticks but I’m aware to never use full gas as this cookware becomes extremely hot very quickly.
I bought the Gothem pan for my husband to use. He hates it. I can't fry anything in it above the first notch (out of ten) on my stovetop. He loves to cook at a higher heat, and complains food sticks all the time. I keep telling him to drop the heat but he refuses to do so. Anyway, in a few months he'll want to ditch this one for another kind. TY for these alt recommendations.
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I still use my Mother's old Revere Ware pots and pans from the 1950's and a couple cast iron skillets that my grandparents used in the 1920's. They all work great :)
My mom did to in the same time period 1950s along with some pre war Le Creuset pieces that I have now. My mom cooked an then some, passed on way to soon. We always ate good. Pies and Cake she would bake from scratch. I do miss the German Chocolate Cake mom would make for my birthday along with the apple and pumpkin pies and the Stuffed breast of veal.
@@GeorgeSemel I'm glad you have the good memories - and the cookware. Good memories here too. I kept their house and the kitchen is the one room that's pretty much like it was when Mom was alive. So many good meals and memories :)
The same!
Me too but I really wish I had a deep sauté 5-51/2 qt revere ware pan 😢! Or knew something compatible I’ve had my revere set since marriage in 1984. ✌🏻☀️
My mother has a few Revere Ware pieces, I've been on the hunt for them at thrift stores to start my own collection and have been lucky enough to find 2 smaller sauce pans so far!
Dude keep calling out these cheap brands. You're doing humanity a service.
Whatever, if that makes you sleep better at night thinking that way then fantastic. I bought a cheap little pan from Walmart for cooking eggs over a year ago and it still works and looks like brand new. I’m not sure if you’ve ever heard of plastic cooking utensils, you know the kind that doesn’t scratch the cooking surface? If you’re using a cast iron skillet, yeah go ahead and use a metal spatula all day long and twice on Sunday. If you are willing to learn how to cook with your pots and pans, then you don’t have to have the most expensive cookware
@@matthewhuling8582 Whatever, if that makes you sleep better at night thinking that way then fantastic
@@matthewhuling8582 ? Rude comment and ridiculous... Happy little pink day little pink...
@@tunahxushi4669 what’s wrong? Cat got your tongue? Spit it out, don’t be afraid. Finish your what you were going to say….
I have some cheap cast iron and carbon steel pans that are ver 30 years old and work perfect to this day… It is not about price, it is about quality, which these days is not correlated directly… In other words, high price products are not much better, if at all, than lower price products!
I was a chef. I bought a brutally expensive frying pan about a decade ago. Still use it nearly every day. Never buy anything with a coating on it. Get a heavy bottom stainless, no plastic handles. All metal. Use a towel. We use all metal in kitchens. You can toss them in ovens and salamanders. Plastic handles fall off and melt.
And the steep walls are a no from me.
What’s a salamander in terms of cookware?
@@jerrilynhenson9024 like an open oven on the wall. Mine have always been at face level. A large open flame toaster oven with no door.
@@Val.Kyrie. thank you.
Would you included enameled cast iron in your opinion?
I started out with one of the cheap "all inclusive" cookware sets from Target. It lasted about two years before chipping, and never cooked evenly. Then I decided that if I was going to replace it, I might as well get something permanent. I have a few Staub, Le Creuset and Ruffoni items. It's been a slow process to build my set (on account of the price), but so worth it if you enjoy cooking!
None of these brands is present in my country, but the basic rule I follow, when choosing cookware is to avoid anything with any kind of non-stick coating. No matter how careful you are, sooner or later they will get scratches and simply the coating will lose its non-sticking feature. I prefer cast iron for frying and stainless steel for other purposes. Lasts forever and works just perfect (well, if only treated in a proper way).
Thank you for your helpful information.
Do you actually spend like 5 minutes waiting for a cast iron to heat up just to make a fried egg
@@SaucyRamenBoy No. I'm using these on the induction stove. It heats the cast iron pan in seconds. Still in case of gas stove I'd prefer cast iron or stainless steel over non-stick pan. Health-safer and better in terms of cooking result. To avoid sticking simply correctly heat it up, which is quite easy.
@@SaucyRamenBoy Are you trying to heat up a 12 inch skillet for a single egg? Get a smaller pan.
Even my 10 inch cast iron pan, on domestic gas, is hot enough to fry an egg in under 2 minutes. Just long enough to put the kettle on, or pour a drink of juice, or whisk the eggs if I'm making an omelette.
There are some tasks that do better with non-stick. My opinion is non-stick, no matter how much you spend, only lasts so long. So I rather spend less- and go with something I can get on sale or just buy T-fal. Next pan I try is going to be an Amazon Basic.
The pan I use most often is a 10 inch cast iron skillet that I took out of someone's trash . 10 minutes with a wire wheel and some high temperature reseasoning turned it into my favorite piece of cookware .
You found a treasure. Too many people don't know how to clean or care for a cast iron pan and toss those things out. But once broken in, nothing beats them, nor sticks to them. And break-in is simple.
Yep, And sometimes you may find that cast iron pan in the trash may be worth some real cash.
Happened to me twice,
I really regret getting rid of my mom's cast iron pans (from the 1940's-50's) when I got an induction stove about 20 years ago...but that was short-lived (the whole oven failed) and I went right back to a gas stove (minus my mom's pans :-(
Here's one thing I've found with the limited experience I have with pans/cookware... If you truly want a quality piece don't buy one that warns about heat temperatures over medium or 350 in the oven... It really seems that that is an indicator they don't have great durability or longevity. Sometimes we don't have the money when we have the need at the same time. But when you can save up, for anything that needs to be functional, always try to put that money to the best use possible.
The funny thing is, they will usually give some super positive rationale to sugar coat their pan's inherent weaknesses. Such as how "the pans heat so fast unlike many other pans, so it's crucial not to heat them past medium temperature". Or: "Our pans do not need temperature higher than medium...and research has been shown that cooking with high heat creates much more carcinogenic smoke and food particles in your food." Etc etc, you get the idea😂🤣. It's kind of humorous how they try to beautify weaknesses in their instruction manuals.
If you’re looking for something cheap for the oven, sheet pans. They’re great for one pot wonders type of cooking.
buy once cry once. take care of your stuff and you end up saving a ton of money in the long run by not needing to ever replace it. which gives you more money to spend on ingredients. LOL
One of my favorite cooking pieces is my 1919 Griswold #8 Dutch Oven. Cast iron will NEVER wear out when seasoned and cleaned properly. The effort is WELL worth the results.
My husband bought me all new cookware - Le Creuset. Quite expensive, but fabulous to work with. They are NOT dishwasher safe but are very easy to clean. Most coated pans will lose their finish in a dishwasher due to high temps. I would love for you to test them out and show people. He also got me the soft liner pads you can use to keep their surface from any damage from stacking and bakeware. Best pots & pans I've ever owned. No complaints here.
The SECRET to Clean Le Creuset... NEVER use Soap on them!!!
Le Creuset is my favorite just like my Cast Iron Skillets...
I have worked in may restaurants and have had one myself...
Just like the Cast Iron Skillets... NEVER use Soap in them either...
In Restaurants... it is the HIGH HEAT that kills the germs...
Put Water with a little Vinegar in it... clean it to get all the SOAP out...
I NEVER use SOAP in any of my Pots and Pans... SOAP makes things STICK because you can NOT get all the soap out of the pans... then it burns when cooking and then it sticks and is hard to clean.
Over 50 of cooking and none of my pans stick at all... and NO I have never made anyone sick because I do NOT use Soap in my pans.
After I use my pan... I wipe it out with a paper towel... put water in it... put it back on the stove and bring the water to a rapid boil... sometimes I put vinegar in it to CUT grime...
NEVER and SOAP...
About 5 or 6 years ago I needed a Dutch Oven and wanted a Le Creuset so bad...but I was in my mid-70's and knew that it was heavy (especially when filled with food) so I settled for a Stainless Steel All-Clad 5 1/2 qt which I have really enjoyed (and I don't have to worry about dropping a heavy pan full of hot food).
I have had Le Creuset for over 40 years. The earlier pans feel heavier now. I am 77 years old. They do the nonstick option and they are lighter.
My mother replaced her heavy cast aluminum cookware from 1945 with top line Farberware in 1973. I inherited it in 2007. It still works fine.
I got a set of Faberware pans when I got married 50 years ago. I still have them and food cooks very well in them. Maybe is just the newer versions of the brand that are lacking.
The Farberware in 1973 was actually made in a Farberware factory not offshore. I'm thinking private equity bought the name & moved manufacturing offshore.
@@susan3037 yes, just like the pyrex changes. once family companies get too big and lose their guiding compass, it gets replaces by pure profit over quality motivation, which means China gets the jobs and we get the overpriced garbage.
I was gifted a set of Farberware when I was married in 1982. I never liked it. After years of trying other pans, I finally wised up and bought a medium priced set of stainless steel. It’s been great. If you heat the pan first, then add your oil or butter, nothing sticks! And the stainless steel never wears out!
I have also invested in some LeCruset pieces. For baking, stewing etc.
I’m set for life now!
I'm still cooking on my Farberware Classics from the 80s, back when they were made in the Bronx, and they've been solid performers. You can see the difference in quality from today's Farberware.
I have a nice set of stainless and I love them. It does take a bit to get used to cooking on them. But they are fantastic.
Current Farberware that this video warns against has NOTHING to do with older Farberware, particularly early 80s and back. Entirely different and nearly as good (in some cases better depending on inviduals pans) as early Revere-ware. Both are fantastic and found in thrift stores for pennies on the dollar comparative to what folks pay for even passable new stainless tri-ply.
Hot pan cold oil food won't stick.
Farberwareis my only cookware set? I got it in 1978 at my shower and I’m still cooking with it.
12 years ago while traveling through Nevada I purchased a no name white nonstick 8.5” skillet for $6.00, they also had a10.5” for $7.00 which I didn’t purchase. Must admit all that’s ever been cooked in this skillet is eggs in one form or another. It still functions perfectly, wish I had purchased the 10.5 also. Never intended to retain the one I purchased but it performed so well, just couldn’t part with it.
I know it's a year late, but thanks for the recommendation on a Tramontina! I needed a new quality non-stick, and I couldn't see paying >$100 for something we know won't last forever. Got a great 12" for under $30 incl. tax - super happy!!! well done!!!!
I grew up in a house that used revere ware sauce pans for soup, pasta, etc.
I moved out and after dealing with crappy Teflon i went to the thrift store and picked up a few revere ware pans and have enjoyed them ever since. Despite being second hand. They work like a charm just as I used to use them at home.
If you cook with a gas stove, Revere ware is the way to go. I inherited my Granny's set, they have been in use for over 60 years. I do have a non stick for my eggs. I also have a few cast iron pans that belonged to my great grandma.
I use my farberware on my gas stove every day without issue but I rarely cook anything on high heat and my oven never goes above 350 unless its a pizza on a pizza pan designed for the higher heat
The biggest issue I’ve had with cheap pans is warping. Every griddle or sauté pan would warp after a couple months. Then I found Scanpan. I bought a griddle pan to start off Amazon @ $100. Then I bought a 9 and 11 inch fry pan for $169 for the set. 8 years old and still flat. And the nonstick surface is still holding up.
I have an All Clad stainless steel becasue I like to regularly cook tomato sauces. For everything else, I use either cast iron or carbon steel. These pans will be just as good hundreds of years from now.
You and I sound like we stocked our kitchens the same way.
I've cooked on T-Fal for many, many years now without any problem and raised my son while cooking on them. It was all I could afford as a single mom and got several pieces (in packaging) and a few pieces used at a Salvation Army thrift store for a couple dollars apiece back in the day. Never felt the need to pay big bucks for cookware. They fry great (does a great job on fried chicken), cook eggs well and are still non-stick even after my son was grown and moved out of the house. Are they heavy duty? No. All you have to remember is use less heat to do the same job as more expensive pans, and that's fine by me. It seems the recommended pans always cost an arm and a leg and don't do any better than the less expensive pans. If you've got the bucks, get what you want. I've got better things to do with my money.
I agree. T-Fal non stick pans works well and price is affordable. I just stick to T-Fal and the trick is not using very high heat. It can last for years.
While I understand why people would buy some of these pans because of the price point, I still opted to save up to buy my all-clad pans. Even if some of this stuff is pricey, at least I could pass them on to my kids. If they treat them right, maybe the grandkids. I would prefer to be one less person adding to the landfill if I could help it. My next thing to save up for is a Le Crueset dutch oven.
tbh the concern with cheap non-stick is the coating flaking off more than the evenness of the cooking and heat retention, etc. I have some t-fal that was babied and still started to flake. once you see one flake, its done, as far as my body is concerned. I got enough microplastics in me from the food chain and environment, thank you. LOL
It’s pretty wild to me how many of these junk cookware companies exist and how many people don’t really consider where the consequences of cooking on questionable cooking surfaces. Cookware is one area that is alarmingly unregulated or at least very minimally regulated. The one pan I probably could use for nearly “everything” is my 4qt All-Clad D5 Essential Pan due to it’s rather versatile shape (kinda like a saucier but also a fairly wide cooking surface, sides high enough to cook soups if ya need and a lid for braising). MadeIn makes a nearly identical model just one quart larger for roughly the same price. That said, I don’t find myself using it for everything. I still use a stainless skillet for many things because it is less cumbersome to clean than the larger Essential Pan. I mainly only find myself pulling it out when I’m cooking a larger meal.
You say cookware is alarmingly unregulated but then mention the All-Clad D5 Essential Pan which has a Teflon coating. If it wasn't for a ridiculous loophole Teflon would already be banned. Not only is it unsafe to cook with at high temperatures, the byproducts from production is some of the most rancid shit you can imagine. To me, it doesn't sound like you consider the consequences of cooking on questionable cooking surfaces all that much.
Edit: I'm an idiot. Read below.
@@Novacification No, I have the stainless steel-only version without the Teflon coating inside. They make one version of that pan with Teflon and one that is uncoated stainless steel.
I don’t own any Teflon pans and would not buy them. I only have stainless steel, enameled cast iron, and now a carbon steel pan. All of those are known for their non-reactivity and should not leach chemicals into your food.
@@WillGallagher1 I was not able to find a non-Teflon version of the pan but clearly I was wrong. Apologies for misunderstanding your comment. Understanding your recommendation in the way that it was intended I'll definitely look for it when shop for a new pan as I actually need a saucier-like pan.
The most used cookware I have is a cast iron pan that belonged to my grandfather.
I don't know the brand. I don't even know how old the pan is. It's possible this pan was purchased in the 1930's. What I do know is that it's still useable.
Also, cast iron is induction compatible. The same cannot be said for my nonstick pans.
I have had Faberware stainless steel pots and pans for over 40 years. I love them. The quality for them has gone down since they are no longer made in the USA.
I have a 50 year old set of Farberware, plus additional pieces. I got the set for my wedding. To this day they look brand new and cook like a dream. I wouldn’t trade.
I have been collecting and using Farberware for over 30 years I have never had any problems with my stainless steel.
I honestly was expecting more bs filler in this video, but it had some actual valuable information, delivered without fluff. nicely done :)
love my granitestone max. Food almost falls off. Best pan I ever ever had.
I LOVE the details about the durability and usefulness of each pan in this video! This is a terrific guide when looking for the best pots and pans! Thanks so much for this information. (The only thing is, I'm looking for a totally non-toxic ceramic interior inside my cookware..)
I’ve been having great results with my Misen pans & Dutch oven - I’m glad to hear you agree. Their kitchen tools are pretty great, too.
I use "All-Clad" (USA made) stainless steel pans.
I got a stainless steel "powdered" cleaner and used it to polish the steel inside the pan and rinse out the cleaner from pan. Then use an SOS pad to give it a quick scrub, then rinse.
With that combination of polishing, that will gradually develop a smooth surface and so long as the heat is kept low, most foods will cook well and slide off, including eggs.
After a while and depending on what you cooked, repeat the process.
You have to maintain the pans anyway, so include a good process.
This works because the stainless steel is good quality, so the pans are not cheap.
Never returned to coated pans since.
Thank goodness you didn't come for my Le Creuset. This is the only brand I cook with. I have acquired the entire enamel cast iron series and am slooooowly acquiring their bakeware. My preference for stainless steel is All Clad. Pricey as heck but an investment. Also a joy to use. I could never part with my le creuset.
I’m a fan of Le Creuset :)
I have the Le Creuset stainless pots and a few Lodge cast iron pans and Dutch oven. No way a cheapie is crossing the threshold of my house.
I have Farberware pans from over 50 years ago, and they are still used daily in my home. However, I have noticed that the newer pans from them are junk. I do like Misen and Le Creuset.
Farberware has changed a lot over the years, especially since it was sold in 1996.
I have older stainlFarberware also. They're work very well. But, I dont put sauce pans in the oven.😀
I found a nearly new All Pan at Goodwill for $10 with the basket. I quickly became aware of its limitations. Even with no apparent wear on the cooking surface, everything sticks. It is easy clean up though. Worth $10, not much more.
I wish I could show you my 40 year old Farberware pots and pans. They are still perfect even with a few dull handles. As with any pan, use a lid to heat and know how to tell when the pan is ready to use. My perfect eggs never stick and I learned to flip them with the gentle slope. Cast iron and Le Cruset for stove top to oven. If you burn and stick in Farberware, you'll do it in any pan.
I pretty much only use cast-iron now - there's a learning curve to using them, but no mystery of what they're made with.
"AMEN Sista... Amen"
I have a Farberware Stainless Steel Aluminum Clad bottom pan, that is great. It’s very old and made in the USA, unlike the newer ones it’s heavy, and has a long handle. Also I have a Farberware Electric Stainless Steel Skillet and Electric Wok, both are made in the USA, and high quality. Not sure what happened to Farberware, and why they started making low quality cookware.
Yes! Whenever I find old Faberware in a thrift store, I buy it. They do a great job. Faberware percolaters are the best. I mostly use RevereWare and cast iron skillets, though.
Several years ago I bought a pan set from Bellarini, their Modena model. They are nonstick but without a coating. The ceramic is rather impregnated throughout the pan. They have never flaked or lost their nonstick properties. In fact, I once accidentally left the burner on slightly with a plastic mixing spoon in it. The spoon melted all over the pan, but I was able to completely remove the plastic with a lot of effort. The pan was not affected in any way! It still works just fine to this day.
Add to your avoid list: ANY "Mainstays" (Walmart brand) products. I had a 2qt stainless saucepan that immediately got pinholes and was leaching aluminum into the foods. I threw it away. I also had a Mainstays "Stainless" strainer that rusted after the first use and was also leaching metals into the drained foods (mainly pastas). I will be doing a video on my channel about that soon.
Nice to know that my Farberware Classic stainless steel set I bought 51 years ago in 1972 (with only 1 broken pot handle (easily replaced) so far) is not a good buy and I shouldn’t buy it again. But then again, I probably won’t need to buy any more either.
You’re partially correct. I too have classic Farberware from the late 1970s and they have served me very well BUT during that time they were made much better in their factory in the USA. About 15 years ago I purchased another piece of the “classic” stainless steel cookware and immediately felt it lighter in weight, the plastic handle also flimsy feeling and saw on the box they are now made in Thailand and the quality and I’m sure cooking properties of the new Farberware have gone way down compared to our vintage American made Farberware.
if its from the 70s its immune from this discussion. what happens is once-great american and european companies got big. went corporate. the moms house to business school never-had-a-real-job C-suite doesn't give a rats ass about quality, just the profit chart going up so they can look good in their meetings that could have been emails, so they shut down domestic plants and ship it all overseas so some chinese child chained to a work station can stamp it out of questionable metal and walmart can sell it at the same or higher price as they used to get for the quality product.
Thank you very much for sharing your excellent video... I use "FISSLER" made in Germany. Fissler has been around snice 1845.. I have got Fissler pots and pans from the 1970s and 1980s... There is a lot of pots and pans that are "SCRAP" out there... Scrap is scrap.... I wonder why people buy scrap?
I like that you add no fluff to try to be entertaining, just the facts and clearly presented
I whole heartedly agree that the Tramontina Tri-Ply is fantastic! They are every bit as good as higher priced stainless steel pans.
What blows me away is that they basically don't sell that line here in Brazil, where it's manufactured. I guess the market is not advanced enough yet to know the value of a 3 or 5 ply pan, and the exchange rates make it worth manufacturing it here to sell overseas.
I am not paying $160AU for a smegging frypan.
I paid $250 for the Tramontina 7 piece set at Myer. That was a pretty good deal
AGREE. I HAVE A 6QT TRAMONTINA TRI-PLY S.S. POT, AND IT'S ALL I USE. I USE IT TO COOK STEWS, GUMBO, JAMBALAYA, SOUPS, SPAGHETTI, CHILI, BEANS, ROASTS. YOU NAME IT, IT COOKS IT, AND IT COOKS IT WELL ! BEEN COOKING FOR 50 YEARS, AND IT'S THE BEST POT I EVER OWNED, AND I'VE OWNED MANY.
@@meauxjeaux431 I have the same pot, and it gets used for everything that requires a pot (mainly because I live in a tiny apartment with zero storage space and it's the only pot I have). I have absolutely no complaints with it.
Totally agree about the Always Pan. All I can use it for is steaming and that's using the additional bamboo basket, not the metal one you show with the "too short" legs. The metal steamer basket is useless. Also, the long handle does not get hot, BUT the shorter one gets really hot!!
I have my Farberware about 50 years and I am very satisfied with the pots. It could be they're not as well made as they used to be and I never even thought of putting them in the oven, so I don't expect them to work there
I have older farberware, it is great. I remove the handles if I need in oven but for oven I use cast iron.
Non-stick coatings are great at first, but as they wear and get scratched, food begin to stick. I have a heavy-weight stainless steel frying pan and a smaller cast iron pan, and they will last forever. When the pan is seasoned, food doesn't stick that much, and I can use a metal spatula, which is much easier than those clumsy plastic ones.
And, as a bonus, metal utensils don't melt, break apart, or leech harmful chemicals.
I use calphalon mostly, all but a griddle are without teflon coatings. So I have 3 sauce pans, a wok, a griddle, a Dutch oven & a chicken fryer. We also own an electric skillet (yes with teflon but its holding up well after 3 yrs), and a cast iron skillet. These work well for me and no need to replace!
Solid video, thank you. I noticed this trend with ceramic type cookware in a Food Network pot/pan set I received several years back. Soon after I started using them daily, they started chipping and everything started sticking. I thought I was getting worse at cooking, but it turns out that my equipment was failing. Never again.
Have you ever tried Cooks stainless steel? Sold at JCPenneys but can find other places. When I switched from nonstick to stainless I found a set on sale and didn’t have super high expectations. I’ve had them for 12yrs now and they are still like new. In the last couple of years I’ve added a few of their pieces that weren’t in the original set.
I have a set of stainless, blue diamond (looks like he got his way to hot) and some cast iron. They all have their uses.
I have my aunt's Farberware pots and pans with aluminum bottoms that she got as a wedding present decades ago. I've never had a problem cooking with them.
I have a gas stove, which allows me to regulate the heat of my burners more carefully than an electric stove, so I can use less heat and lower the heat more quickly to prevent burning my food. They also clean well and are indestructible.
I agree with all of your pariah pans caveats! my rule of thumb: if a celebrity endorses it on TV - stay away! in order to recoup the cost of expensive commercial air time and celebrity compensation, they NEED TO CUT CORNERS somewhere...it's usually quality of item as they cannot jack up prices too much especially given their target market
the reality is worse, actually. These "companies" are not developing anything. What you have is some marketer that went on Alibaba and found a factory in Shanghai that can sell him custom logo and custom packaged fry pans for 10 bucks a unit. so they pay a celebrity some little fee to pedal their wares which they are selling for 10x markup, and the cargo containers start flowing into the distribution centers. its all fake. the "company" selling this stuff is usually just a very sparse website with a sprinkling of stock photos and made up lingo, and the contact address is a PO box.
This was a very informative video. i bought some Made In pans about a year ago, and they are excellent. i just got tired of throwing yet another non-stick in the landfill, and i read that non-stick gives off fumes that are toxic to our birds. And i wanted something that would last so i could pass them down. They were a bit expensive, but totally worth it. i've been debating getting a Le Creuset dutch oven, but i think my Tramontina will hold for a good while still. i use it gently and only a few times a month, but still, the temptation of a Le Creuset is awfully strong 🙂
Thank so much for your valuable knowledge and honesty over these cookware brands that advertise false claims. Most customers don't know any better and buy into their marketing claims. THANK YOU!
I bought a set of Lifetime stainless back in the early 70's. Only pan I'm missing now from that set is the fry pan. I also have a number of cast iron skillets, but they are getting heavy for me to use. I buy small fry pans now and again
I totally agree with your video. My daughter bought my wife and I some Blue Diamond pans. They worked well at first, then the non-stick wore off and they started sticking, and also warped on my electric stovetop. We've completely switched to All-Clad stainless steel pans, and also a DeBuyer carbon steel pan. They're so much better to cook with! And I have no problem with food sticking on those pans.
I got mine for free. Uber used to do this thing that you can rack up points you can use at Kmart when you drive or deliver for them. I no longer drive or deliver for them and Kmart is defunct but I did get this pan set. It's good for what it is. Not the best. But also, same issues as you.
I have use Faberware for years and have had no issues. My granddaughter will inherit when I am gone.
It’s not that you’ll experience cooking issues, it’s that if they are nonstick then they are leeching carcinogens into your food and the air. Even many nonstick ceramic cookware will have Teflon and other carcinogens if you read the tiny writing the come with the items. So just remember that just because something says ceramic, doesn’t mean it doesn’t have the toxic ingredients. If you’re talking stainless steel or cast iron cookware, you’re safe.
@@redpillyoass5894 Absolutely, look out for the carcinogens when purchasing cookware!!! I've intensely studied Nutrition and cancer for the last 8 years. We need to be aware of all the harmful carcinogenic products on the market from pesticides sprayed on our food ( I only buy organic) to cooking with toxic cookware. AND stay clear of all aluminum cookware and aluminum foil which leaches toxins into your food!!!
I have my Grandmother's and my Mother's original sets of WearEver Aluminum pots that were heavy duty sets sold in home door to door. You can still get replacement Wooden handles for these - Both sets are pre 1930's. And the sets are HUGE - include a Turkey Roaster, Huge Ham Pot, and even a Chinois strainer. People have been cooking in all sorts of different pots since before Egypt came to be - and getting very good results. Professional chefs around the world still use COPPER most often. I do not buy ceramic non-stick - they last only a few months. Today's regular non-stick can make it to two years or more. But with the exception of one huge Stock Pot - I still use the wearevers.
My mother was given a full set of farberware pots with lids in 1952. I have them now and use at least one of them every day. I guess farberware quality has disappeared like so much else.
Majority is made in China of other far east countries and to meet the price point Walmart wants.
I still have mine from when I got married in 1973.
those things are valuable. take good care of them.
I got a set of Farberware in 1978 as a shower gift..they are still my cookware…Maybe they were made better back then… they are still doing fine..
Ty again for educating us. Ur saving us time and MONEY. With hyperinflation today we need u more than ever. Thank goodness I’ve never bought any of these things mentioned. God bless you. You’re a man of integrity.
At 73 I have spent most of my life cooking. I have an assortment of pans. Stainless farberware(It's forty years old and still flat and cooks well). Blue diamond( a lot tougher than nomal teflon). Ceramic over cast aluminum. Cast iron. They all work well for me because I use them for individual purposes. My blue diamond I use at low temp as non stick and using lots of butter my eggs still slide around in five year old pans. Long and slow cooking I use the ceramic dutch oven that holds heat in so well on my lowest temp setting water will still slowly boil in the pot. Ceramic skillet, for medium to high temp sauteeing. Stainless, for cooking liquid style dishes like stroganoff, chili, and so on at any temp from low to high. I think for the average home cook it's not the pans so much as the cook not using the appropriate pan for the job. Sure you can buy an expensive set to do everything. When I married my wife she had one of those supper expensive set of pots. It's stored away because I don't like the weight or the vented lids that I manage to steam burn myself on. If you nest the pots together it takes a pair of bulldozers to separate them. Ask me how I know. I finally removed the handles and built a big fire in a burn barrel and set the pots on top of it. Eventually the small amount of water in between the pots blew them apart. Something I was afraid to do in the house since normal heat levels didn't separate the pots.
My mother still uses the stainless steel pans and pots she bought from door to door seller 35+ years ago. She tells the story how they marketed the pans like it does miracles, that can cook in a candle fire etc and make money savings from using too much gas cylinder, plus lifetime warranty. She tells that they have paid 35 grams of gold back then. Gold wasn't expensive as much as today but she tells that the price was still twice as much expensive of well known domestic brands. We compared that old ones with the newer ones and that old stainless steel pots and pans are so thick and heavy, she is having hard time to handle with one hand. After that, she bought cheaper ones which all broke and she throwed away and when we make the calculations, the most expansive ones that she have paid 35 grams of golds, are the ones that gave the best value of the money.
That sounds like a set my mom had, expensive for the time, called Life pans, had a big 'L' on the lid knob. They lasted her forever. A feature they had was the electric frypan and large stove top pan had a layer of oil in the bottom layer for even heating. Idk if that really worked or was just a gimmick. You could hear it when you shook them though.
I have Two huge sets of Aluminum Wear=Ever pots also sold for a huge amount door to door somewhere before WWII. They still work fine, I bought a set of Tramontina Tri=ply when it was sold under the Costco name for $100 and they still look like new - and I bought four Tramontina 7 Qt Enameled Dutch ovens for $39 each when Costco had them on sale. Otherwise - I buy pieces at the local flea market when I see something worthwhile. People have been cooking top notch food for CENTURIES before they made tri=ply cookware - and in reality it is COPPER that does best at heat. If you cannot cook without a pricey pan - there is something wrong
I also bought a stainless set from a door to door seller (actually you made an appt and he came and cooked dinner as a sales pitch) - this was about 40 yrs ago. The brand name was Chefs Ware made by Townecraft. I still have the set and it performs wonderfully (minus the omelet pan and 11" griddle because they weren't compatible with an induction range). For any kind of cleaning, just soap and warm water and occasionally Bar Keepers for any tougher spots. Just ordered a MadeIn and All clad omelet pan to try them out. I really love my stainless cookware. :)
We have a second hand lagostina set ( Italian cook ware) my mother recieved from a friend. It's a heavy end stainless steel and is outliving all our coated pans.
It would recommend a good stainless steel set over coated any day.
Off topic but we have some British restaurant quality bowls and plates. And they are really really hard to chip compared to so called " break proof" sets ( looking at you Correlle)
You are wrong about Farberware Classic. I have Calphalon tri-ply, Wolfgang Puck, Guardian Ware, Revere Copper and Farberware. i use Farberware, Revere and Wolfgang Puck the most. Farberware is not thin and the handles work fine. In some ways it works better than the tri-ply.
And the handles are easily removable if you want to put them in the oven.
About 4 years ago I got tired of buying new pans all the time so I YOLO'd, as the kids say, and just got All-Clad D5 when they went on sale and haven't looked back.. Their non-stick pans are legit too.. These probably wont outlast me, but the D5 stuff will, lol..
Edit: Oh and I recently moved into a place that has a old coil style electric range (I've been on gas for the past 10+ years) and wasn't having it, so I ordered a single induction 'burner' and the D5 works amazingly well with it!
D5 is a great collection for induction, glad you like it!
Calphalon is another disappointing brand that I spent good money on and it fell very short. I have recently purchased Hexclad and Made-In cookware that were a bit pricey, but rather impressive.
Calphalon seems to come in two price ranges - which map onto quality. Our Calphalon SS set is probably pushing 15 years old and absolutely fantastic: but it was not cheap. We bought the same set as a wedding gift for our son, and it's still going strong.
I did try one of their cheaper pans ... and threw it out.
I'd be wary of the hex-clad though. It's got some good promo review from influencers (hint: they're paid to do it) and celebrity chefs (hint: they're paid to do it). But if you search hard, you can find some review done by everyday chefs and science-minded people, who really put them through their paces and are not impressed.
For non-stick, pros usually buy a cheap teflon pan for those things which REALLY need to be done in non-stick pan (like virtually-transparent crepes) and throw them away as soon as the first thing sticks. For everything else, it's stainless steel, cast iron, or the (relatively) new-kid on the block: carbon-steel.
I’ve had farberware pans and pots for forty some years and they still work well. I will never go for our place stuff. From what I understand you can’t give the our place pans to resale shops. Blue diamond reminds me of the Gotham copper pans, they’re garbage.
I bought a set of Farberware back in the 1980s and it was good. I bought some several years later to replace some that had come up missing and they were horrible - very thin and dented easily, the food stuck, etc. They started making them in China and the quality was so much less than the old set.
Good vid. I have about thirty various pots and pans, but find that I do the great majority of my cooking with two nicely seasoned cast iron skillets and three Revere Ware sauce pans from the 1960s. I do have one nonstick skillet that I bought specifically as an omelet pan, but never use because my eight inch Lodge does a better job.
I only use Farberware classic. I never use high heat as that is just not needed. It's easy to clean if you use it propey. I did fins a very heavy fatberware chicken fryer that cooms evenly and again cleans easily. I have pans that are 30 years old that look new. Just stop trying to speed thru cooking. Take the time needed to cook without birning your house down.
When treated right and properly seasoned, nothing will ever replace old fashioned cast iron. Great heat retention and distribution, and if cared for properly, non-stick.
We can fry eggs in ours. Love cast iron.
I just brought the our place set I Love it. Been using it for 9 months now no problems no complaints.
I have the original Farberware pots. Mine are stainless steel. Made in the USA. I have had them over 40 years. Now they are made overseas with foreign steel. Thus, the reason for the thinness.
As far as frying pans go, give me cast iron anytime! They last forever!
I appreciate your reviews, and agree with most of them. I did notice that you were using a gas range which heats differently than electric. Where gas flame comes up around the sides, electric burners only heat the bottom of pans. Since I have an electric range, my 40+ years old Farberware kettles do an excellent job, perhaps they are better quality then newer ones. I also have 2 Gorham saute pans and one has been used for frying 2 eggs almost every morning for about 10 years and is used for a lot of other cooking and is still working perfectly. I am careful not to over heat it. I will be very interested in seeing wwhat you do recommend. 😊
I love my stainless steel farberware. They are 20-30+ years old though. Maybe new stuff has gone downhill. I never use them in the oven, I use cast iron skillets for that.
The old faberwear was fabulous. My mom bought some when she got married back in the 70s and I still use some of them. I had to replace one of.the pans about 8 years ago or so and the new one was awful.
I have a set of the farberware pots and pans. I received them as a wedding gift 50 years ago and they still work the same as when they were new..
One other inherent problem with the Always Pan: it can't be used on an induction cooktop. Ditto for the Blue Diamond and Gotham.
I have a Blue Diamond skillet (which was the only pan that got a decent rating of all their pans). It's still fine after 4 years.
Glad to hear
One of my favorite pans has a clad disc base. It says 18 10 stainless Tramontina on the bottom. I mostly saute in it and love it. It was about $20 years ago at Kmart 😅
Tramontina is very expensive back in Brazil, where the company is located.
@@alexandreleite2541 It is here now also! But back then it was new and on sale.
I still have a couple of Farberware pots and one frypan, part of a complete set I bought in 1974. I've killed two by cooking over too hot of a fire, the big pieces were stolen by circumstance. The little pots will shed the bottom if you go from hot to cool too fast.
I just had to get used to their flaws and avoid them if I can. The new Farberware is not the same, the lid is thinner and the handles feel plasticy not like bakelight in texture.
Very pleased to see that none of my cookware was in this list. I should add that none of it is less than 25 years old and none is "Non-stick." Old school stainless steel and impeccably well seasoned cast iron.
That is absolutely the way to go. They're heirlooms.
@@anniethemese1215 They are! Even though one of my cast iron pans came from the dump it is my absolute favorite! My Pop gave it to me as a house warming gift. 😁
Farberware is not the same company as it was 100 years ago, now it's a China based company and no longer has the same standard of quality.
That's every conceivable product in America because all corporations are belligerently greedy and send all of their production overseas for slave labor. Which is Treasonous.
5:51 I've had one of those pans for over a year and haven't had too much of an issue. I keep the heat below medium, wash it shortly after use (once it cools and I'm done eating), and use plastic, wood, or silicone cookware.
I so agree with everything you say here. I have a wonderful collection of pots and pans. It took me a lifetime to collect, I paid the price and I’m glad I did. I also have cast-iron. My grandmother and my mother taught me how to use cast-iron and how to take care of it. Lately I have been using an induction cooktop, only my porcelain covered cast-iron in my aluminum pressure cookers cannot be used with the induction cooktop.
I have quite a number of pressure cookers of different sizes, just like the slow cookers you need the right size for the quantity of food. You’re cooking your proper results..
I bought a non stick Pioneer Woman pan several years ago and it's still performing great. I'm very surprised at the high quality. No peeling of the coating and no sticking.
I purchased a good set of stainless steel pans 35 years ago. And they look great and are still used daily. I do purchase a nonstick skillet and have to replace it periodically because the finish gets scratched etc but you do need a pan for eggs and such and in my experience stainless steel does stick. Every time. It is a lot but if you think how much it costs to replace them you will end up better off biting the bullet and doing it.
I have a Farberware stainless steel set from the 90's and they're still like new and have served me well.
i raid garage sales old paul revere copper bottom cookware out performs almost all "new modern cookware". paul revere cookware just needed bartender polish to make it look new. cost me 10$ for entire set because people thought it was ugly and dirty. as any cook if they want good ugly cookware or pretty and bad cookware.
What a great find!
Yes! I have two Revere saucepans I use every day. They are from my family, and are at least sixty or seventy years old.
Thank you so much for your videos and reviews, bought All-Clad 12-10-8 “ pans set, thanks for recommending, couldn’t be happier ! And your tips for cooking on stainless steel pans- is priceless! Thanks ❤❤❤
My pleasure! Thanks for watching :)
@@PrudentReviews Hi! Could you help me with info - how to warm up already cooked food on stainless steel pan, any suggestions? Thank you!
@@oshifshif9921 it depends on the food. What are you warming up?
@@PrudentReviews Warm up : Pasta with shrimps and mushrooms in Alfredo sauce, or pilaf, or cutlets with mushed potatoes . We try avoid to use a microwave. Thanks.
@@oshifshif9921 it’s pretty simple. Heat the between low and medium, add the food and put the lid on. If the food is dry (like rice or pasta) add a little water or oil. Sticking shouldn’t be an issue when re-heating most foods, so you just need to keep the heat low to make sure you don’t overlook the food and dry it out.
Our Always Pan and Perfect Pot have been the greatest purchase we’ve ever made. Ordering the Wok now. Also? The ovenware is out of this world.
I don't know it it is significant or not. In regards to the Gotham products - I never put them in the dishwasher. That goes for a few other off brand ceramic wear I have as well. Honestly, I rinse them well and dry them. That extends the life, but you still have to use oil. The "non stick" properties as advertised don't last as long regardless.
A cookware brand you SHOULD buy, Volrath. That stuff is the stuff. We have used it in the kitchen and dragged it around camping, cooking over open fire for a decade. The non-stick is still in place.
😂 I love how the lightweight Gotham pan has a redundant helper handle! Never heard of any of your brands here in the UK, but the principles here tell you what to look for, so thanks!
A handful of years ago i bought a set of Gordan Puck cookware from Sam's Club. I honestly had no idea what i was missing as i usually bought whatever Dollar General of Walmart had. Most amazing was the price i paid of about $120.00 for the five piece set. Love my Gordan Puck cookware.
I recently threw out my 8 year-old Sur La Table non-stick frying pan set due to the coating getting scratched and wearing down. Probably could've done it earlier. I now stick to stainless steel - no pun intended. And cast iron. Lasts a lifetime and is worth the money.
Perfect timing. Trying to decide on new cookware. Thank you for this! I ordered the Gotham Steel and was so disappointed. Returned!
Yes, I, unfortunately purchased some of that JUNK too!!! That's why I'm looking at everything out there in order to make a "wise" purchase this time!!! Doing my homework this time!
@@SuzyQ2022 right! Same here.
I was at HomeGoods and bought all Viking pans and pots. Tri-ply fully clad stainless. It was like $15-25 per pan
I got a heavy stainless steel cookware set from Costco. It's whatever brand they farm out their cookware from. It's thick and has riveted solid steel handles and lids, and I'm very happy with it. Last cookware I will ever buy.
For years - the Costco Tri-ply cookware was made by Tramontina in Brazil. THeir newest set is from china and I do not know who makes it - but the reality is - it seems to be fine.
You were spot on with the always pan, I
complained to the company about eggs
sticking, their reply was maybe I didn't
know how to cook or use their pan. Well
I replied that I have been cooking longer
than you have been on this planet. I take
pride in making sure my cookware is maintained, so to make a long story short
they sent me a replacement, of which I
do not intend to use. It's not worth the
price.I do not recommend to anyone.
I use my one cast iron 10" skillet for cornbread in the oven, nothing else even comes close. I'm a big fan of vintage CI, but too, as a kid growing up, I love the stuff mom had . I use Barkeepers Friend to clean my collection of Revereware copper bottom pans- it's the only thing I trust to not denude the copper plating. Revereware and Ekcoware are two of the best vintage cookware to own- I only buy in the date range of 1939- 1968 too. I buy the ones that are bellied; overheated and sprung out on the bottom, they can be easily restored by placing them upside down on a workbench and using a rubber mallet giving a sharp blow to reverse the bell from convex to concave. Now use as normal, the belly may return but I found it stays true after only 2- 3 treatments. I scored a bellied Revereware 4- 1/2 qt. pot for $.75 (and that was a half- price sale day), these pans are the ones people avoid for obvious reasons and thrift stores heavily discount because nobody wants them- except guys like me. ☺ Tip: Used Revere Ware is often labeled vintage because it looks old, not because it has the original, thick cladding; a 10" fryer can go for about $45 + S&H on Ebay. Since the difference isn't visible, how does a buyer know which is which? Simple, look for the Process Patent hallmark. All Revere Ware made with the original, thick copper bottom carries the inscription: Pat Pend. or Made Under Process Patent (1939-1968). Newer Revere Ware (made after 1968) has no notation regarding patents. Then too even a later date make is far superior to what they produce today, they have the plating thickness controlled down to the 1- 2 micron level; it's more copper color than copper plating and it's gone in the first month of use. Oh yes, nicely done video too folks☺
We have 2 of the 10" and 2 of the 8" Blue Diamond pans and love them. They work great with a bit of care and that care is nothing
special. We usually use medium to medium-high electric heating and have had zero issues with these pans for the past 2 years.
I'd be happy to buy more of these IF they ever wear out. So far, so good, though.
I went through 3 blue diamond pans before going to the outlet shops near my house and buying a small Le Creuset frying pan. I’ve used that thing to cook eggs in for 5 years almost daily and it’s still as good as the day I bought it. It’s only really big enough for eggs, grilled cheese, omelets. But that’s what I needed it for. I remember crying a little because of the price though. I really want a set of “made in” stainless feel. But that’s down the road.
Most decent-size cities have commercial restaurant supply stores. Restaurant professionals don't waste their money on the flimsy pots, pans, and knives that are advertised on TV or the high-quality, but too expensive luxury-brand cookware sold at boutique kitchen stores. People in the food industry buy the commercial grade cookware that was designed to provide excellent but cost-effective results in high-workload environments. Home cooking isn't going to wear that stuff out.
I've been useing a cheap $20 set of ceramic pans for about 3 years now and it's still perfectly nonstick BUT and it's a big BUT you have to treat it more delicately than a newborn baby. Only use plastic and silicone utensils, soak to remove any residue, boil off anything stuck etc. You have to balance this intensive care regime vs the cost of the pan. The higher cost better quality pan won't require you to treat it so delicately.
I discovered the French Brand “de Buyer” and wished I had discovered them years ago. They are made out of a single piece of steal plate. You need to burn oil at a low temperature in them before you use them. The blacker they become due to a layer of burnt in oil the better they work. Only drawback is they are heavy. I have special pancake plate steal skillet and a steak variety. Nothing sticks but I’m aware to never use full gas as this cookware becomes extremely hot very quickly.
Big fan of de Buyer!
I bought the Gothem pan for my husband to use. He hates it. I can't fry anything in it above the first notch (out of ten) on my stovetop. He loves to cook at a higher heat, and complains food sticks all the time. I keep telling him to drop the heat but he refuses to do so. Anyway, in a few months he'll want to ditch this one for another kind. TY for these alt recommendations.