UPDATE: Since posting this video, I've tested lots of other brands. Here's my updated list of the best American-Made cookware brands: ruclips.net/video/S0KaEK3HVV4/видео.html To learn more about these brands, check out the full article: prudentreviews.com/best-cookware-made-in-the-usa/
As a former professional cook of 10+ years, this is a very accurate video, highlighting some of the best brands, just like the other one steering people away from the cheaply made crap. I really appreciate the accurate information, and I hope others do too :)
@@MrFernandoasuarez T304 is basically 18/8 stainless It is rust resistant whereas 18/10 used in these top cooking pans is considered rust proof. Not really much difference in the kitchen but there is probably a good reason manufacturers specify 18/10.
In the late 1990s I had a business trip to the All-Clad company in southwest Pennsylvania to install a computer software application. They were so satisfied with my work that they gave me a factory second frying pan which I still own to this day!
Saladmaster belongs on this list. It's as good as Allclad or any other stainless steel cookware. My mother received a set as a wedding gift in 1954. In 2012 the handle broke on one of the pans and the company sent her a free replacement under the lifetime warranty. When she passed in 2017 three of my sisters wanted that cookware so they cut cards to decide who would get it. It is still used daily even though it's 69 years old.
I worked for Regal Ware the parent company of saladmaster for 4 years out of college. I have a 23 piece set of 5 ply stainless steel called Seal-o-matic. When they talk about vapor cooking several of Regal Ware's specialty cookware in their direct sales division had what they called temp-tone knobs. These knobs whistled when the temp rose and then you closed them off an reduced the heat down to low. Everything cooked with less energy due to the great heat distribution. Ah the memories. :)
I was just about to say "What about Saladmaster?". I'm in almost exactly the same situation, my mom also has a set of stainless steel pots from Saladmaster that she purchased around 1979 and still cooks with them to this day. 44 years later still going strong, my mom and her cookware ;D I remember hearing the clanging of those vapor vents whenever water got to boiling with the lid on. We knew something good was cooking whenever we would hear that noise. All these years later and the pot is about as good as new ... minus some wear and tear on the handle of both the pot and the lid. Neither are destroyed, far from it, just some staining from years and years of washing and use. The pot and lid are still pretty much exactly like new. My mom isn't savvy about how to either wash, clean, or store pots and pans, it's just never really crossed her mind that she should treat stainless steel any different than any other pot or pan, and even then, the cookware remains as resilient as ever. A true testament to the longevity of that cookware!
@@rickdanner8682 Regal Ware made some excellent tri-ply cookware sold under the Duncan Hines and Twin Star brands. They weren't quite as nice as Saladmaster but they are still better than any inexpensive cookware sold today in any big box store. If you find any at yard sales or thrift stores they are worth buying. It will be an upgrade for most people compared to what they already have.
I have a salad master chef pan I use daily. No problems at all. As a bachelor that’s usually my go-to pan and takes care of most of my cooking needs. Unless I need something larger then I go to an electric skillet or crock pot . It’s also large enough to cook for yourself and a date.
One point you highlight for me is the heart and soul that goes into making a product. Family owned business' may struggle against multi national companies that have profit as their bottom line but a purchase from the family business will feel more personal. The information you share is reason why I watch this channel and thank you for producing it.
I bought my cookware piecemeal from discount stores like TJ Maxx, HomeGoods, and Tuesday morning. Although I don’t have complete sets, I can pick and choose the sizes I want and get quality pieces for less money. The next time I need something (I want a new roaster) I’m definitely going All-Clad or Viking. I have some Calphalon and Potobelo pieces that I like very much. Anything I had that was Teflon or non-stick I threw away.
I have 3 Viking skillets that I got from TJMaxx. They are only 3-ply but they are so great to cook with. I plan on getting their sauce pans and an extra 10" skillet.
Thank you so much for providing this information! When I was moving someone sent the wrong box to goodwill & I lost ALL my quality pots & pans! I have been so disgusted with the junk they're selling in the stores. Thank goodness I still have my iron skillets! I did purchase a stock pot & even though it cost a pretty penny, it was so poorly made I sent it on to goodwill!
I agree with you that Lodge is a good company that makes great cookware. Their pans are high quality, made of American materials in the US at reasonable prices.
You'll never get me to give up my Revere. It was good enough for my granny to use for 50 years. In fact, my Revere IS my granny's..... still going since the 1960's. If I ever accidentally drop an anvil on any of them, I'll buy replacements used from eBay.
Surprised you didn't mention Lustre Craft/Kitchen Craft. I have owned my current set for over 47 years save for two warranty replacements this past year. Yes, even after 47 years, I was still able to swap two older models for a current ones. So far as I know, they are still USA made.
I've been cooking for 60+ years, catered and served as personal chef for two families in San Diego and have used nothing other than AllClad (I have 19 pieces), and three pieces of Lodge.
Just a quick note on how appreciative I am for finding your channel. Your reviews are clear, concise and well presented, providing the viewers with the information to make a decision. There is an old advertising slogan which says, "the customer is always right" which I think is total BS. I prefer to say "An educated and informed customer makes a better decision". Great video. The only other disclosure about 360 which should be noted is they also own and operate Lusterware a cookware company which Bryan's dad got involved with at the beginning. My own mother still has some Lusterware cookware pieces which are as good as they day they were new.
Thank you so much!!!! It’s so frustrating to spend lots of money on cookware that doesn’t hold up. I have some All Clad pans and they are holding up really well. My family cooks almost every day at home due to the fact that we have terrible allergies so great, long lasting cookware is super important.❤
At a lot of the Home & Garden Expo's, you can find Kitchen Craft. It's only sold at these shows and I believe it's made by the same family in West Bend. I've had my set for over 20 years. The product is excellent. I find Lodge way too heavy for me as I have carpal tunnel. Finex, made in Oregon is beautiful, expensive and heavy too, as is Smithey, in South Carolina. Smithey also makes carbon steel with a permanent non stick finish. I hope to try theirs soon. Lastly, Lancaster, in Pennsylvania. Their cast iron is lightweight and non stick! So you can have cast iron without the weight. Great video. Thanks!
I have several pieces of Lodge that I love. The rest of my cast iron is Griswald from our grandparents. I did buy the Lodge Dutch oven that was made in Viet Nam. I own some All Clad fry pans. They are great. I bought some to put in the RV. The rest of my pots are RevereWare when they were made in the US. I inherited them from my mom.
Vintage All-Clad is the best. Been collecting (50+ pieces) All-Clad (via sales) for 20 years. Live right down the road from Canonsburg so I like supporting the home team. Moved all my new pots/pans to our winter condo in FL last year so forced to used the old ones this summer in Pittsburgh. WHAT A DIFFERENCE - my oldest pans are heavier, heat more evenly, and easier to clean than the new ones. YMMV.
Good information. Thank you. I've bought all my All Clad from their 2nd Sales (join their email list). It's almost impossible to find the defect that caused them to resell this at such a discount. Highly recommend signing up to hear about these special sales that occur multiple times a year.
While most pans that hold a magnet will work with induction not all work nearly the same. I have 2 stainless 3quart pots. One boils water in 1 minute. The other takes 5. Some pans are better at distributing heat more evenly. All Clad work well. How about comparing all those brands on induction.
Yeah I have a full set of copper core and 2 2nd copper core 10 inch fry pans. They were all identical out the box. I would buy the d3 if I were to rebuy. Although I got my copper core at a steal new on eBay. I think the d3 performs better on induction.
Home Goods has high end cookware for a fraction of the price. 'If' I was to buy anything else I would be interested in Made In, Heritage Steel or 360. I did not even know of these brands. Would like to have bought American but all of my research did not tell me of these American brands. All of my cookware is from Europe. 1/2 of it is from Home Goods. All of it is high end and I LOVE every piece.
Unfortunately, some Viking products especially the ones at TJMaxx, Ross, home goods etc are actually manufactured in China. Thats their cheaper line and that is why they sell them there. I just recently threw all of mine away! 😞
I wish I had seen these videos before I ordered my new Heritage Steel 3qt saucepot. I needed a quality piece of cookware that was big enough to boil large hotdogs in, and my 2qt pot wasn't cutting it. I wanted quality and craftsmanship, so I opted to go American. It just got here today, and I am NOT disappointed! It's VERY high quality and very well made! I paid $159 for it, but it was worth it. I do, however, wish that I had seen your two videos before I made the choice of what brand to go with. I think I would have liked some other brands on here just as much that weren't as expensive. I do also question Heritage Steel when they say "Made In USA of Domestic and Global Materials"......where do they source the "global materials" from, and where exactly are they used? I imagine it's probably the bolts that secure the handle to the pot that are made in Asia, but I'm hoping that the "global materials" come from France or Germany. The lid that came with the pot is also high-quality and also made in the same factory, which is very nice. Oftentimes you'll see companies cutting corners by sourcing the lids from China or Taiwan.....not in this case! All in all, I'm very happy with the purchase! I'm glad Heritage Steel is getting recognition.
The USA is a net titanium importer and the tenth-ish largest producer of titanium in the world (dwarfed by the top 3). I almost guarantee you they import the titanium they dope the steel with. I don't think any of the other brands use titanium at all--I have made in, I know they don't.
Appreciated 👍🏽. Viking got it right with the bigger cooking surface IMO. I love All-Clad but hate all their handles, except their TK model; and I hate their small cooking surface. GOOD REVIEW. Thanks
It's because All-clad is a professional brand they were designed with professional chefs in mind. The handles can make more sense if you're holding them with a towel which is standard for chefs so they don't burn their hands on hot handles. From cheesepage: "Ambidextrous pro chef here. The handle works well for me with either hand. I like it because it works well with the tennis racket grip. (Think of the flat, (top and bottom) of the pan as the face of the racket and your hand doing the handshake grip.) This means that when you saute and flip food you have the use of the same muscle in your forearm that you would use pulling a rope. It works well in this context. If you don't do this that's okay but that seems to be the way the grip is designed. The handle also provides a good grip for rotating the pan from left to right and right to left. The rolled up sides of the handle allow you a sturdy thumb placement and a solid finger wrap around. IF you don't hold your pan this way, or use these techniques I understand why this pan might not be your first choice. The handle sort of forces you into this hold, and it does not work for everyone. I would agree with the critique that the pour is less than perfect. But I'm willing to compromise for the great heat distribution and weight balance."
@@violetviolet888 Ok, designed for professionals with a towel in their hand. Problem is they are largely marketing to the home cook. Solve the problem by separating professional series and home cook. People have been complaining about All Clad handles forever. You could not pay me to have All Clad specifically because of the handles. I was in my 20's (looong time ago) and I remember the first time I handled an All Clad. I wasn't too interested in cooking at that time as I am now, but I tried to like the feel. Nope. It was out of balance, uncomfortable, I had no control of the pan. 45 years later I still feel the same. Too many other brands with the same quality or better out there.
Excellent, informative video! I am a big proponent of US made cookware. I have All-Clad and Lodge products. Quality all around. The kind that can be passed down to another generation. Thanks for posting.
This was an excellent video, we’ve been using all clad for about four years now very happy with it, the Teflon pans that they may last as long or longer than most but they still develop scratches even with plastic utensils.
The Viking 3 Ply stainless can be found at TJ Max. Saw them the other day. 20$ 8”, 25$ 10”, 30$ 12”. Different pan design. Same handle, it is nice. A wee bit on the thinner side but great for quick cooking as they heat fast. General breakfast and lunch pans.
I'm, umm, old no WISER in age 😉 and my 50+ year old Farberware is literally wearing out. My biggest issue is the weight of the cookware is often too heavy for us "wiser" folks. I'll give Heritage a try though.
ALL CLAD IS MADE IN CHINA, BUT I UNDERSTAND THAT CHINA OWNS USA ACTUALLY SO MAYBE THAT IS WHY IS CONFUSING. HE SAYS THE HANDLE IS MADE IN CHINA , NO ALL THE PAN IS MADE IN CHINA
Yay ~ I’m so glad I bought a set of All Clad D3 and bought set of Viking D5 13 pieces. I love everything that Made in USA 🇺🇸I want Titanium set of Heritage collection also and Made In cookware would be my next investment. Beautiful and elegant American cookwares collection. Than’x to all Cookware bloggers I stay away with nonstick,carbon and copper for safety reasons. Btw you did a Good reviews. I played your cookware blogs many times. Educational & well researched. Best brilliant reviews!!! I definitely subscribed and followed your channel. Job well done!
Grief. I used to use Lodge Cast Iron and I used to love them. I had a 10, 12 and 15 inch frying pan as well as a 5 quart Dutch oven. I switched to high Carbon steel because I could no longer manage the weight at age 75. I confess that, when I need a quick egg dish, I use a quality non stick
I get what you are saying about the weight of Lodge Cast Iron and that is why I bought Le Creuset. It is soooo much lighter. I also bought some Brandani brand, made in Italy, thin cast iron skillets with the non toxic, non stick coating. I bought 2 thin cast iron WOK's, plus some smaller enameled cast iron skillet type pieces, and smaller sauce pans. All bought at a fraction of the cost at Home Goods. Bought 4 Staub baking dishes at Marshall's on sale. All of these are much lighter than Lodge cast iron by far. Im older too and am wondering how long I'll be able to use all this cast iron cookware? For now Im loving all that I have and use them often. Keep an eye out at Home Goods and Marshals for Le Creuset and Brandani. You might find some thin cast iron cookware.
I was always a big fan of All-Clad and, most of my pots and pans are D5 and D3 pans. They performed well and they on going on 20 yrs old. But, in the last year, I have become a Made -In user. I have 4 pans from them and they have performed just as well. I will trying their dinner plates and bowls to see how they are. Thanks for a very good review.
I have and induction cooktop which I love love love. I did buy new pans from Corning Revere. I hae been using them for about 5 year. They are in great condition. I rarely have sticking. I would love to have all clad, but I just can't spend that much.
I'd like to see a video reviewing these things by cooking surface measurment. You noted the Viking having more space there, so I think the comparison would be useful to a lot of people. That's far more important to me than the sloped sides.
You included 360 made in West Bend but I was surprised that the West Bend brand wasn't there? Now I bought my West Bend set decades ago sold under the Kitchen Craft banner. They are, so far as I know, the first to have the vapor lock concept. They have performed flawlessly for me since the early 90s but West Bend has been around much longer, founded in 1911.
For those feeling eco-retro look for some Amway Queen multiply which also vapo-lock so to speak. Additionally I'd note that using Lodge cast iron is like cooking on hot ball bearings and the textured surface is just technology in action.
I have a set of stainless skillets from Emeril that my sister had. Don't know who made them for his line but they still work great. Has an aluminum then copper layer on the bottom.
They came about via collaboration between All-Clad and famous chef, Emeril Lagasse. All-Clad agreed to allow them to be made in China, but they had to conform to the same high quality standard as All-Clad, which they do! So there is Emeril Pro-Clad made in China, but of excellent quality, and there is All-Clad, mostly made in the USA. I have pieces from both, but like others have commented, the stick handles on All-Clad are not desirable. I like my Emeril better. Emeril is supposedly no longer made. So if you come across one somewhere, grab it.
Thank you so much for this video. I’m in the market for cookware and happy that I found sure channel. I only wanna invest where possible in USA companies. I think you sold me on made in.
I love this video and find myself revisiting it every once in a while (and the one about best cookware not made in China). It's very interesting to see the supply chain and how far down you have to go before it comes from other countries even though the product may say "Made in XXXXX".
I have a full set of D3 All clad that are great. I also have a carbon Made in WOK and a 4qt sauce pan and Lodge 10 and 12 in pans, all of these are fantastic in quality and performance. I do have a Viking Roasting pan as well but that one was made in China, Not US. I intend to get more of the Made In as they are just fantastic. Thanks for these reviews. Confirms what I've been seeing as I've used them.
All-Clad is the best brand in my opinion. I have collected a few pieces over the years, and I have used the All-Clad copper cookware the most! They look and cook amazing
@@pattijesinoski1958 I’ve never seen any labeled as such. Every one I have says made in USA. Having said that, All-Clad parent is a French consortium, Groupe SEB, which many people do not know. Heritage steel is still US owned and made as far as I know, and made just as good.
@@billhendrix4125 Heritage Steel used to be Hammer Stahl …. I have one skillet and it’s great. I have MadeIn 3 quart saucier which I love. Handle is more ergonomic. Have many pieces of AllClad but my favorite is D5 steamer set. I have two of those. Use as steamer but also use as 3 quart saucepan with double handles. The AllClad stick handles are the most poorly designed I’ve ever had. I can’t believe they have never re-designed it. I would never buy another AllClad piece because of that. I have sauté pans, French skillets, and a 4 quart tri-ply saucepan, all with those horrible stick handles. What was I thinking …. Ugh.
@@Pmwalls46 yeah, I know they changed their name. The pan I have says Hammer Stahl. I think it’s sad a great US brand like that isn’t sold in stores. If it is, it’s hard to find.
I inherited some cast iron skillets from my grandmother who was born in 1910 which were likely handed down to her. But I love the shine of stainless so I gave them to my daughter who enjoys them very much. She has some of my grandmother’s cooking utensils too. 🍳 🥰
Excellent comparisons and details Andrew- Professionally done and excellent tips to "be ware of" as well regarding the non made in America products. Thanks for this & similar reviews- Very helpful
being a avid foodie, and cook, i have so many ideas, which i shall of course going to try and create knowing how much various degrees of temperature on stove top matters for so many dishes, delicate like sauce hollaindasie and sitz bath sauces types and other foods on slow flame temp.... now cones the pots and pans all of it is going to have a change.. especially non stick new forms...especially when full milk delicacies sweets i make invaribaly it sticks in bottom so that layered bottom stainless steel or other has to have quality that it doesnt stick, steel doesnt retain food smells even the most spicy ones when washed properly while other metals do and ofcourse all of other saftey cooking gear from aprons to gloves for professional cooks...new and clean good...
The cooking style greatly differs between stainless and cast iron. But if you're going to compare different types of cookware, you missed including a carbon steel pan like Matfer. Stainless is great for nearly all types of sautéing, but is often interchangeable with a cast iron or carbon steel. Where it excels is glazing or making fond. If you just want to fry an egg or sear a piece of meat, cast iron and carbon steel are preferable. I used to be a 100% cast iron enthusiast, but I've mostly converted to carbon steel for the same types of cooking. Everything I can do with cast iron I can do better on carbon steel.
Yes to carbon steel! Lighter than cast iron too. Some pieces do require a 'tiny bit' of maintenance, but worth it..a tiny bit of oil and you're good to go. No different than cast iron without enamel. I did purchase cast iron skillets with the non toxic, non stick coating and a cast iron WOK from an Italian brand, Brandani (found in Home Goods). The really cool thing about these pans is that the cast iron was very thin similar to carbon steel pans. Same performance as carbon steel and cast iron steel all wrapped up into one pan. The WOK was polished, almost shiny cast iron. I seasoned 4 X with Ghee cuz the flash point is 425+, it is non stick after my seasoning. I dont think Americans know that 'thin' cast iron pans exist. Curious, I did research Carbon Steel cookware and found some were super expensive and some were inexpensive. At the time I was looking for sauce pans and couldn't really find any. Who did you purchase your carbon steel from? Any suggestions to a reputable non toxic brand? Thanks.
Thanks for the great recommendations and detailed review. Just ordered a ten piece set on Heritage Steel, the Eater (5 ply) stainless steel cookware using the Black Friday deal. Very excited!
Would have been helpful to indicate the cookware that is induction capable. I agree on Lodge. I have a set of them that get used frequently. We have a Cuisinart set with stainless lids that has been good but I wish it were induction capable. I don't like the glass lids on some of the other models.
Any pan that is magnetic, and *the stronger the force the better,* will work on an induction stove. I carry a small magnet with me when I shop (at thrift stores) just in case I find a heavy, well made, obviously not *cast iron* pan and I want to check it's compatibility. I have found high end cookware at thrift stores for pennies on the dollar. Sometimes they do require a thoroughly heavy scrubbing, but otherwise are excellent deals!
As a metallurgist myself (who at one point in my career worked at a consumer stainless steel tableware manufacturer in the USA), I was puzzled by the mention that Heritage Steel uses “titanium strengthened stainless steel”. I had to look it up. They use a grade designated 316Ti. While the claims on their website are technically correct, the difference in corrosion performance will not be noticeable to the ordinary cook. 316Ti is be more resistant to pitting corrosion in certain circumstances, almost none of which a fry pan will (or should) ever experience. I’m sure it makes a fine pan, but it shouldn’t perform any different than a competing pan made with 304 (18-8) or 308 (18-10) stainless steel. I admit it sounds cool, but it will make no difference otherwise. This seems to be little more than marketing hype.
You missed Duxtop. I've had my DUXTOP 17pc Pro set for 7 years. They are right there with my All Clad 12 inch frying pan. The great feature about the is the vented glass covers. I like being able to see what I'm cooking and not have it splatter all over. Use a little Bar Keepers Friend to clean and they STILL look new. And with the rounded ergonomic handle, I can hold them all day.
Yes, it is a well kept secret! My set is 13 years old and despite being worked hard daily, it's just like new. I have several pieces of all clad because of the large sizes that Duxtop doesn't have, but they are not really any better in performance or durability considering the price. I wish Duxtop had some of these huge sizes in saucepans. I love the 6 quart all clad Essential.
I got some Lodge iron cookware that was made in the USA. I even have a Lodge iron wok that I use occasionally for Japanese cooking and donated the cheap nonstick wok to Goodwill. But I still cook most of the time in my cheapy skillets like Granite Stone and Slip Stone.
Thanks for the video that is useful to know these manufacturers. Very useful. Just adding an experience with All-Clad non-stick. All-Clad seems to be good in the stainless steel / copper series. But I don't think that applies for their non-stick. I purchased two of the brand's non-stick, with one having broken coating in < 2 years and another one degraded / grayed out coating in 3 to 4 years.
This is really good info and appreciate all your hard work and testing these cookware yourself- but I would like to know which cookware non stick one is safest non toxic and reasonable to cook by latest testing and reviews?
When I was a kids Club was a good brand it's now collector's item I believe I have about three clubs that I got from thrift store they cook well and they clean up pretty good
Is 360 cookware made by Lifetime? Both from westbend WI. I have a lifetime set i got from my mother, who got it from my grandmother. I absolutely love those pots and pans.
All-Clad makes an inexpensive ($99.00) pasta pot that has a removable strainer but it is manufactured in China. I got fooled by this as it discolored the very first time I used it. I would hope they would be up front about this. I live near the Canonsburg plant and still got buffaloed. I will question every new purchase from All-Clad in the future.
@@susana5052 The less expensive one is a D3. Recently found out that they make a D5 that is heavier and is made here in the US. I'm not sure who carries it though. Good luck
The only problem I have with Lodge cast iron is they don't smooth out the mold marks, so you end up with a cooking surface that's basically like sandpaper. If you're willing to understand that it's metal, so it's perfectly fine to take sandpaper to it and smooth it out, after you re-season it, you will have a really nice piece.
I have a couple of old ones that are smooth. Needed a new large skillet about 13 years ago and bought a lodge. Took a gringer to smooth it out and reasoned it. It's as good as the day I bought it.
Fortunately, the flea markets around me sell plenty of vintage cast iron skillets with smooth bottoms for $20-70. For the same price or a little bit more than new Lodge, you can have a little piece of working history, no sanding required.
@@julianvickers Well that's assuming at some point down-the-line something doesn't stick in the sandpaper like bottom and you end up having to reseason it anyway. I understand they're trying to save money, but that could be a 30 second process per pan to make those smooth before they leave the factory.
Thanks for the reviews. I was following up on non-stick pans by these manufacturers. None get very good reviews. All-clad apparently also hasn’t learned any new secrets about nonstick. Lots of complaints about those items. I buy a mid priced pan, about $50 and usually plan to replace in 2 years. Looks like I’ll stick with that. Nonstick is useful but not reliable, even if you pay $200 for it.
UPDATE: Since posting this video, I've tested lots of other brands. Here's my updated list of the best American-Made cookware brands: ruclips.net/video/S0KaEK3HVV4/видео.html
To learn more about these brands, check out the full article: prudentreviews.com/best-cookware-made-in-the-usa/
As a former professional cook of 10+ years, this is a very accurate video, highlighting some of the best brands, just like the other one steering people away from the cheaply made crap. I really appreciate the accurate information, and I hope others do too :)
Really appreciate that! Means a lot coming from a pro!
How about Chef's Secret cookware or Carico cookware. They said made with T304 Surgical Stanley Steel. Could be better?
@@MrFernandoasuarez T304 is basically 18/8 stainless It is rust resistant whereas 18/10 used in these top cooking pans is considered rust proof. Not really much difference in the kitchen but there is probably a good reason manufacturers specify 18/10.
As a professional cook you may know this answer, what's the deal with Stainless containing lead?
In the late 1990s I had a business trip to the All-Clad company in southwest Pennsylvania to install a computer software application. They were so satisfied with my work that they gave me a factory second frying pan which I still own to this day!
Saladmaster belongs on this list. It's as good as Allclad or any other stainless steel cookware. My mother received a set as a wedding gift in 1954. In 2012 the handle broke on one of the pans and the company sent her a free replacement under the lifetime warranty. When she passed in 2017 three of my sisters wanted that cookware so they cut cards to decide who would get it. It is still used daily even though it's 69 years old.
I worked for Regal Ware the parent company of saladmaster for 4 years out of college. I have a 23 piece set of 5 ply stainless steel called Seal-o-matic. When they talk about vapor cooking several of Regal Ware's specialty cookware in their direct sales division had what they called temp-tone knobs. These knobs whistled when the temp rose and then you closed them off an reduced the heat down to low. Everything cooked with less energy due to the great heat distribution. Ah the memories. :)
I was just about to say "What about Saladmaster?". I'm in almost exactly the same situation, my mom also has a set of stainless steel pots from Saladmaster that she purchased around 1979 and still cooks with them to this day. 44 years later still going strong, my mom and her cookware ;D I remember hearing the clanging of those vapor vents whenever water got to boiling with the lid on. We knew something good was cooking whenever we would hear that noise. All these years later and the pot is about as good as new ... minus some wear and tear on the handle of both the pot and the lid. Neither are destroyed, far from it, just some staining from years and years of washing and use. The pot and lid are still pretty much exactly like new. My mom isn't savvy about how to either wash, clean, or store pots and pans, it's just never really crossed her mind that she should treat stainless steel any different than any other pot or pan, and even then, the cookware remains as resilient as ever. A true testament to the longevity of that cookware!
@@rickdanner8682 Regal Ware made some excellent tri-ply cookware sold under the Duncan Hines and Twin Star brands. They weren't quite as nice as Saladmaster but they are still better than any inexpensive cookware sold today in any big box store. If you find any at yard sales or thrift stores they are worth buying. It will be an upgrade for most people compared to what they already have.
I have a salad master chef pan I use daily. No problems at all. As a bachelor that’s usually my go-to pan and takes care of most of my cooking needs. Unless I need something larger then I go to an electric skillet or crock pot . It’s also large enough to cook for yourself and a date.
One point you highlight for me is the heart and soul that goes into making a product. Family owned business' may struggle against multi national companies that have profit as their bottom line but a purchase from the family business will feel more personal.
The information you share is reason why I watch this channel and thank you for producing it.
Thanks Richard. Heritage Steel has some great info about their manufacturing process on their site - really cool company and great cookware.
As a frenchie, I have to put carbon steel Made In on my birthday present list 😋
I bought my cookware piecemeal from discount stores like TJ Maxx, HomeGoods, and Tuesday morning. Although I don’t have complete sets, I can pick and choose the sizes I want and get quality pieces for less money.
The next time I need something (I want a new roaster) I’m definitely going All-Clad or Viking. I have some Calphalon and Potobelo pieces that I like very much. Anything I had that was Teflon or non-stick I threw away.
I have 3 Viking skillets that I got from TJMaxx. They are only 3-ply but they are so great to cook with. I plan on getting their sauce pans and an extra 10" skillet.
@@libradoalonzo1987: That’s funny. I recently bought my daughter a Viking skillet from TJ Maxx. I believe it is 3-ply as well.
1. All Clad
2. Made In
3. Heritage Steel
4. Viking Cookware
5. 360 Cookware
6. Lodge Cast Iron
He’s got the price and links in the description.
Some of the Viking products are manufactured in China. 😞
Thank you so much for providing this information! When I was moving someone sent the wrong box to goodwill & I lost ALL my quality pots & pans! I have been so disgusted with the junk they're selling in the stores. Thank goodness I still have my iron skillets! I did purchase a stock pot & even though it cost a pretty penny, it was so poorly made I sent it on to goodwill!
I agree with you that Lodge is a good company that makes great cookware. Their pans are high quality, made of American materials in the US at reasonable prices.
I am not rich but I saved and bought bunch All Clad on sale , and start with one and now I have 3 and love it 👍
Love my All-Clad…but, you’ve given me new information. Pondering…. Thanks for your videos. Always enjoy them!
You'll never get me to give up my Revere. It was good enough for my granny to use for 50 years. In fact, my Revere IS my granny's..... still going since the 1960's. If I ever accidentally drop an anvil on any of them, I'll buy replacements used from eBay.
Surprised you didn't mention Lustre Craft/Kitchen Craft. I have owned my current set for over 47 years save for two warranty replacements this past year. Yes, even after 47 years, I was still able to swap two older models for a current ones. So far as I know, they are still USA made.
I've been cooking for 60+ years, catered and served as
personal chef for two families in San Diego and have used
nothing other than AllClad (I have 19 pieces), and three pieces of Lodge.
Which Lodge pieces do you have?
I have 360 cookware, love it!
Made in USA.
Easy to clean.
My All-clad stainless steel frying pan is nonstick without adding nonstick coatings or paint. It’s wonderful.
Just a quick note on how appreciative I am for finding your channel. Your reviews are clear, concise and well presented, providing the viewers with the information to make a decision. There is an old advertising slogan which says, "the customer is always right" which I think is total BS. I prefer to say "An educated and informed customer makes a better decision". Great video. The only other disclosure about 360 which should be noted is they also own and operate Lusterware a cookware company which Bryan's dad got involved with at the beginning. My own mother still has some Lusterware cookware pieces which are as good as they day they were new.
Thank you so much!!!! It’s so frustrating to spend lots of money on cookware that doesn’t hold up. I have some All Clad pans and they are holding up really well. My family cooks almost every day at home due to the fact that we have terrible allergies so great, long lasting cookware is super important.❤
At a lot of the Home & Garden Expo's, you can find Kitchen Craft. It's only sold at these shows and I believe it's made by the same family in West Bend. I've had my set for over 20 years. The product is excellent. I find Lodge way too heavy for me as I have carpal tunnel. Finex, made in Oregon is beautiful, expensive and heavy too, as is Smithey, in South Carolina. Smithey also makes carbon steel with a permanent non stick finish. I hope to try theirs soon. Lastly, Lancaster, in Pennsylvania. Their cast iron is lightweight and non stick! So you can have cast iron without the weight. Great video. Thanks!
I have several pieces of Lodge that I love. The rest of my cast iron is Griswald from our grandparents. I did buy the Lodge Dutch oven that was made in Viet Nam. I own some All Clad fry pans. They are great. I bought some to put in the RV. The rest of my pots are RevereWare when they were made in the US. I inherited them from my mom.
Bought my still used Revere Ware in mid '80's. Still looks, work great.
Great video. I'm surprised at the number of brands made in the USA. Could you please do a review of stock pots with a basket and lid?
Vintage All-Clad is the best. Been collecting (50+ pieces) All-Clad (via sales) for 20 years. Live right down the road from Canonsburg so I like supporting the home team. Moved all my new pots/pans to our winter condo in FL last year so forced to used the old ones this summer in Pittsburgh. WHAT A DIFFERENCE - my oldest pans are heavier, heat more evenly, and easier to clean than the new ones. YMMV.
Good information. Thank you. I've bought all my All Clad from their 2nd Sales (join their email list). It's almost impossible to find the defect that caused them to resell this at such a discount. Highly recommend signing up to hear about these special sales that occur multiple times a year.
Yeah I’ve bought several items from them, and the “defect” was less than using it once
What is their email address list
While most pans that hold a magnet will work with induction not all work nearly the same. I have 2 stainless 3quart pots. One boils water in 1 minute. The other takes 5. Some pans are better at distributing heat more evenly. All Clad work well. How about comparing all those brands on induction.
Yeah I have a full set of copper core and 2 2nd copper core 10 inch fry pans. They were all identical out the box. I would buy the d3 if I were to rebuy. Although I got my copper core at a steal new on eBay. I think the d3 performs better on induction.
@@barryhaley7430 o
I love my 360. Yes, they do vapor cook, and they can cook without vapor. From frying eggs to roasting meat and vegetables they are excellent.
Thank you for comparisons on American made cookware.
I found Viking cookware for like $20 one time at Ross.. insane deal
Home Goods has high end cookware for a fraction of the price. 'If' I was to buy anything else I would be interested in Made In, Heritage Steel or 360. I did not even know of these brands. Would like to have bought American but all of my research did not tell me of these American brands. All of my cookware is from Europe. 1/2 of it is from Home Goods. All of it is high end and I LOVE every piece.
Unfortunately, some Viking products especially the ones at TJMaxx, Ross, home goods etc are actually manufactured in China. Thats their cheaper line and that is why they sell them there. I just recently threw all of mine away! 😞
Love my All Clad D-5's........especially after learning how to clean them.
Only made in USA 🇺🇸 for me.
Thank you
I wish I had seen these videos before I ordered my new Heritage Steel 3qt saucepot. I needed a quality piece of cookware that was big enough to boil large hotdogs in, and my 2qt pot wasn't cutting it. I wanted quality and craftsmanship, so I opted to go American.
It just got here today, and I am NOT disappointed! It's VERY high quality and very well made! I paid $159 for it, but it was worth it. I do, however, wish that I had seen your two videos before I made the choice of what brand to go with. I think I would have liked some other brands on here just as much that weren't as expensive. I do also question Heritage Steel when they say "Made In USA of Domestic and Global Materials"......where do they source the "global materials" from, and where exactly are they used? I imagine it's probably the bolts that secure the handle to the pot that are made in Asia, but I'm hoping that the "global materials" come from France or Germany.
The lid that came with the pot is also high-quality and also made in the same factory, which is very nice. Oftentimes you'll see companies cutting corners by sourcing the lids from China or Taiwan.....not in this case!
All in all, I'm very happy with the purchase! I'm glad Heritage Steel is getting recognition.
The USA is a net titanium importer and the tenth-ish largest producer of titanium in the world (dwarfed by the top 3). I almost guarantee you they import the titanium they dope the steel with. I don't think any of the other brands use titanium at all--I have made in, I know they don't.
The sheets of bonded steel are imported from South Korea I believe. Heritage shapes, polishes, grinds, etc in TN
Appreciated 👍🏽. Viking got it right with the bigger cooking surface IMO. I love All-Clad but hate all their handles, except their TK model; and I hate their small cooking surface. GOOD REVIEW. Thanks
Thank you! Yea a lot of people complain about All-Clad’s handles. They’ve improved them with the D3 Everyday and G5 Graphite Core collections.
It's because All-clad is a professional brand they were designed with professional chefs in mind. The handles can make more sense if you're holding them with a towel which is standard for chefs so they don't burn their hands on hot handles. From cheesepage: "Ambidextrous pro chef here.
The handle works well for me with either hand. I like it because it works well with the tennis racket grip. (Think of the flat, (top and bottom) of the pan as the face of the racket and your hand doing the handshake grip.)
This means that when you saute and flip food you have the use of the same muscle in your forearm that you would use pulling a rope. It works well in this context. If you don't do this that's okay but that seems to be the way the grip is designed.
The handle also provides a good grip for rotating the pan from left to right and right to left. The rolled up sides of the handle allow you a sturdy thumb placement and a solid finger wrap around.
IF you don't hold your pan this way, or use these techniques I understand why this pan might not be your first choice. The handle sort of forces you into this hold, and it does not work for everyone.
I would agree with the critique that the pour is less than perfect. But I'm willing to compromise for the great heat distribution and weight balance."
@@violetviolet888 Ok, designed for professionals with a towel in their hand. Problem is they are largely marketing to the home cook. Solve the problem by separating professional series and home cook. People have been complaining about All Clad handles forever. You could not pay me to have All Clad specifically because of the handles. I was in my 20's (looong time ago) and I remember the first time I handled an All Clad. I wasn't too interested in cooking at that time as I am now, but I tried to like the feel. Nope. It was out of balance, uncomfortable, I had no control of the pan. 45 years later I still feel the same. Too many other brands with the same quality or better out there.
My daughter has a set of Heritage steel cookware and loves it. Definitely recommend.
It’s a great brand
Excellent, informative video! I am a big proponent of US made cookware. I have All-Clad and Lodge products. Quality all around. The kind that can be passed down to another generation. Thanks for posting.
Just don't buy any All-Clad non-stick frypans. It will not last any longer than a cheap non-stick fry-pan.
Just bought a set of Viking cookware, I’m excited to get to use it. 10 piece set that was $200 cheaper than what the retail price was
This was an excellent video, we’ve been using all clad for about four years now very happy with it, the Teflon pans that they may last as long or longer than most but they still develop scratches even with plastic utensils.
I got Saladmaster stainless steel cookware for over 15 years and still like brand new
I bought my SaladMaster cookware in 1971 and they are still performing beautifully 50 years later.
The Viking 3 Ply stainless can be found at TJ Max. Saw them the other day. 20$ 8”, 25$ 10”, 30$ 12”. Different pan design. Same handle, it is nice. A wee bit on the thinner side but great for quick cooking as they heat fast. General breakfast and lunch pans.
I'm, umm, old no WISER in age 😉 and my 50+ year old Farberware is literally wearing out. My biggest issue is the weight of the cookware is often too heavy for us "wiser" folks. I'll give Heritage a try though.
All-Clad G5 Graphite Core is excellent lightweight cookware. I recently posted this video about it: ruclips.net/video/CsDdoDvEn_Q/видео.html
@@PrudentReviews thanks. I'll give it a watch.
Thank you for the information it surely helps
Very informative. Thanks.
Thanks for walking the walk and standing up for USA made.,, 🌻
ALL CLAD IS MADE IN CHINA, BUT I UNDERSTAND THAT CHINA OWNS USA ACTUALLY SO MAYBE THAT IS WHY IS CONFUSING. HE SAYS THE HANDLE IS MADE IN CHINA , NO ALL THE PAN IS MADE IN CHINA
We have the Revere Ware pots and pans that work well. I wish that they were more stick free. They were new in 1948.
I've had the 3ply vikings for 2 years they still work just fine
Thats good to know, I bought some Viking stainless steel pans from Winners at like 40$, the 3 plys, they seem pretty damn legit for the price.
Yay ~ I’m so glad I bought a set of All Clad D3 and bought set of Viking D5 13 pieces.
I love everything that Made in USA 🇺🇸I want Titanium set of Heritage collection also and Made In cookware would be my next investment. Beautiful and elegant American cookwares collection.
Than’x to all Cookware bloggers I stay away with nonstick,carbon and copper for safety reasons.
Btw you did a Good reviews. I played your cookware blogs many times. Educational & well researched. Best brilliant reviews!!!
I definitely subscribed and followed your channel. Job well done!
Great review. But, I was expecting in the end which company had the best cookware to purchase regardless of price.
They’re all great in their own ways. My top picks are All-Clad and Made In.
thanks for the info. just bought a 10 pc D5 all clad. also thanks for the video “why you burn with stainless steel. good video and got 10% discount
Grief. I used to use Lodge Cast Iron and I used to love them. I had a 10, 12 and 15 inch frying pan as well as a 5 quart Dutch oven. I switched to high Carbon steel because I could no longer manage the weight at age 75. I confess that, when I need a quick egg dish, I use a quality non stick
I get what you are saying about the weight of Lodge Cast Iron and that is why I bought Le Creuset. It is soooo much lighter. I also bought some Brandani brand, made in Italy, thin cast iron skillets with the non toxic, non stick coating. I bought 2 thin cast iron WOK's, plus some smaller enameled cast iron skillet type pieces, and smaller sauce pans. All bought at a fraction of the cost at Home Goods. Bought 4 Staub baking dishes at Marshall's on sale. All of these are much lighter than Lodge cast iron by far. Im older too and am wondering how long I'll be able to use all this cast iron cookware? For now Im loving all that I have and use them often. Keep an eye out at Home Goods and Marshals for Le Creuset and Brandani. You might find some thin cast iron cookware.
I was always a big fan of All-Clad and, most of my pots and pans are D5 and D3 pans. They performed well and they on going on 20 yrs old. But, in the last year, I have become a Made -In user. I have 4 pans from them and they have performed just as well. I will trying their dinner plates and bowls to see how they are. Thanks for a very good review.
I have and induction cooktop which I love love love. I did buy new pans from Corning Revere. I hae been using them for about 5 year. They are in great condition. I rarely have sticking. I would love to have all clad, but I just can't spend that much.
Great video on best cookware. Thanks for sharing the brands.
I'd like to see a video reviewing these things by cooking surface measurment. You noted the Viking having more space there, so I think the comparison would be useful to a lot of people. That's far more important to me than the sloped sides.
You included 360 made in West Bend but I was surprised that the West Bend brand wasn't there?
Now I bought my West Bend set decades ago sold under the Kitchen Craft banner. They are, so far as I know, the first to have the vapor lock concept. They have performed flawlessly for me since the early 90s but West Bend has been around much longer, founded in 1911.
For those feeling eco-retro look for some Amway Queen multiply which also vapo-lock so to speak. Additionally I'd note that using Lodge cast iron is like cooking on hot ball bearings and the textured surface is just technology in action.
I have a set of stainless skillets from Emeril that my sister had. Don't know who made them for his line but they still work great. Has an aluminum then copper layer on the bottom.
I believe it is made by all clad. .
I also have the Emeril pots and pans and they were great
They came about via collaboration between All-Clad and famous chef, Emeril Lagasse. All-Clad agreed to allow them to be made in China, but they had to conform to the same high quality standard as All-Clad, which they do! So there is Emeril Pro-Clad made in China, but of excellent quality, and there is All-Clad, mostly made in the USA. I have pieces from both, but like others have commented, the stick handles on All-Clad are not desirable. I like my Emeril better. Emeril is supposedly no longer made. So if you come across one somewhere, grab it.
Thank you so much for this video. I’m in the market for cookware and happy that I found sure channel. I only wanna invest where possible in USA companies. I think you sold me on made in.
I love this video and find myself revisiting it every once in a while (and the one about best cookware not made in China). It's very interesting to see the supply chain and how far down you have to go before it comes from other countries even though the product may say "Made in XXXXX".
My lodge cast iron is literally my bread and butter. So glad it’s mentioned here.
Thank you ! Very informative, I agree with almost every words.
I have a full set of D3 All clad that are great. I also have a carbon Made in WOK and a 4qt sauce pan and Lodge 10 and 12 in pans, all of these are fantastic in quality and performance. I do have a Viking Roasting pan as well but that one was made in China, Not US. I intend to get more of the Made In as they are just fantastic. Thanks for these reviews. Confirms what I've been seeing as I've used them.
How well are they holding up?
@@joshuasmith9410 very, very well. No complaints for any of the pans I mentioned.
All-Clad is the best brand in my opinion. I have collected a few pieces over the years, and I have used the All-Clad copper cookware the most! They look and cook amazing
Larger all-clad and small all-clad pieces are made in China
@@pattijesinoski1958 I’ve never seen any labeled as such. Every one I have says made in USA.
Having said that, All-Clad parent is a French consortium, Groupe SEB, which many people do not know.
Heritage steel is still US owned and made as far as I know, and made just as good.
@@billhendrix4125
Heritage Steel used to be Hammer Stahl …. I have one skillet and it’s great. I have MadeIn
3 quart saucier which I love. Handle is more ergonomic. Have many pieces of AllClad but my favorite is D5 steamer set. I have two of those. Use as steamer but also use as 3 quart saucepan with double handles. The AllClad stick handles are the most poorly designed I’ve ever had. I can’t believe they have never re-designed it. I would never buy another AllClad piece because of that. I have sauté pans, French skillets, and a 4 quart tri-ply saucepan, all with those horrible stick handles. What was I thinking …. Ugh.
@@Pmwalls46 yeah, I know they changed their name. The pan I have says Hammer Stahl. I think it’s sad a great US brand like that isn’t sold in stores. If it is, it’s hard to find.
I inherited some cast iron skillets from my grandmother who was born in 1910 which were likely handed down to her. But I love the shine of stainless so I gave them to my daughter who enjoys them very much. She has some of my grandmother’s cooking utensils too. 🍳 🥰
yeah and the older they get, the lighter they get. We have an erie pan that is likely made in the 1920's.
Excellent comparisons and details Andrew- Professionally done and excellent tips to "be ware of" as well regarding the non made in America products. Thanks for this & similar reviews- Very helpful
being a avid foodie, and cook, i have so many ideas, which i shall of course going to try and create knowing how much various degrees of temperature on stove top matters for so many dishes, delicate like sauce hollaindasie and sitz bath sauces types and other foods on slow flame temp.... now cones the pots and pans all of it is going to have a change.. especially non stick new forms...especially when full milk delicacies sweets i make invaribaly it sticks in bottom so that layered bottom stainless steel or other has to have quality that it doesnt stick, steel doesnt retain food smells even the most spicy ones when washed properly while other metals do and ofcourse all of other saftey cooking gear from aprons to gloves for professional cooks...new and clean good...
The cooking style greatly differs between stainless and cast iron. But if you're going to compare different types of cookware, you missed including a carbon steel pan like Matfer.
Stainless is great for nearly all types of sautéing, but is often interchangeable with a cast iron or carbon steel. Where it excels is glazing or making fond. If you just want to fry an egg or sear a piece of meat, cast iron and carbon steel are preferable.
I used to be a 100% cast iron enthusiast, but I've mostly converted to carbon steel for the same types of cooking. Everything I can do with cast iron I can do better on carbon steel.
Yes to carbon steel! Lighter than cast iron too. Some pieces do require a 'tiny bit' of maintenance, but worth it..a tiny bit of oil and you're good to go. No different than cast iron without enamel. I did purchase cast iron skillets with the non toxic, non stick coating and a cast iron WOK from an Italian brand, Brandani (found in Home Goods). The really cool thing about these pans is that the cast iron was very thin similar to carbon steel pans. Same performance as carbon steel and cast iron steel all wrapped up into one pan. The WOK was polished, almost shiny cast iron. I seasoned 4 X with Ghee cuz the flash point is 425+, it is non stick after my seasoning. I dont think Americans know that 'thin' cast iron pans exist. Curious, I did research Carbon Steel cookware and found some were super expensive and some were inexpensive. At the time I was looking for sauce pans and couldn't really find any. Who did you purchase your carbon steel from? Any suggestions to a reputable non toxic brand? Thanks.
I started my All-Clad collection by going on E-bay and seeing what was out there. You'll be happily surprised.
I'll remember this as I'll be getting new cookware in another year or two.
Thanks for the great recommendations and detailed review. Just ordered a ten piece set on Heritage Steel, the Eater (5 ply) stainless steel cookware using the Black Friday deal. Very excited!
Have you tested the American made cast iron from brands like Smithey Ironware, Field Co., Butterpat Industries or Lodge Blacklock Collection?
Well done! Very informative, thank you!
Great video thank you for all your research. I’m waiting on my heritage steel pot to try because I really like that company from what I’ve seen so far
I love my Heritage Steel. I hope you will love yours, too.
Would have been helpful to indicate the cookware that is induction capable.
I agree on Lodge. I have a set of them that get used frequently.
We have a Cuisinart set with stainless lids that has been good but I wish it were induction capable.
I don't like the glass lids on some of the other models.
Any pan that is magnetic, and *the stronger the force the better,* will work on an induction stove. I carry a small magnet with me when I shop (at thrift stores) just in case I find a heavy, well made, obviously not *cast iron* pan and I want to check it's compatibility.
I have found high end cookware at thrift stores for pennies on the dollar. Sometimes they do require a thoroughly heavy scrubbing, but otherwise are excellent deals!
Thank you. Very helpful.
As a metallurgist myself (who at one point in my career worked at a consumer stainless steel tableware manufacturer in the USA), I was puzzled by the mention that Heritage Steel uses “titanium strengthened stainless steel”. I had to look it up. They use a grade designated 316Ti. While the claims on their website are technically correct, the difference in corrosion performance will not be noticeable to the ordinary cook. 316Ti is be more resistant to pitting corrosion in certain circumstances, almost none of which a fry pan will (or should) ever experience. I’m sure it makes a fine pan, but it shouldn’t perform any different than a competing pan made with 304 (18-8) or 308 (18-10) stainless steel. I admit it sounds cool, but it will make no difference otherwise. This seems to be little more than marketing hype.
Thank you so much, so informative
The cutco stainless steel pans are really solid as well! Plus that forever guarantee
Thank you! Very informative. I’ve never heard of Made-In before, so will definitely check them out!
You missed Duxtop. I've had my DUXTOP 17pc Pro set for 7 years. They are right there with my All Clad 12 inch frying pan. The great feature about the is the vented glass covers. I like being able to see what I'm cooking and not have it splatter all over. Use a little Bar Keepers Friend to clean and they STILL look new. And with the rounded ergonomic handle, I can hold them all day.
Made in China
Yes, it is a well kept secret! My set is 13 years old and despite being worked hard daily, it's just like new. I have several pieces of all clad because of the large sizes that Duxtop doesn't have, but they are not really any better in performance or durability considering the price. I wish Duxtop had some of these huge sizes in saucepans. I love the 6 quart all clad Essential.
@@TSeeker1 8 years in and mine stilll look like new as well thanks to Bar Keepers Friend.
I got some Lodge iron cookware that was made in the USA. I even have a Lodge iron wok that I use occasionally for Japanese cooking and donated the cheap nonstick wok to Goodwill. But I still cook most of the time in my cheapy skillets like Granite Stone and Slip Stone.
Heritage Steel is the best. Because the steel they use is 316 and also has a titanium core so aluminum won't leach into food and 800°
Love my All Clad D-5's......takes awhile to learn how to cook with them and also how to clean them.
Thanks for the video that is useful to know these manufacturers. Very useful. Just adding an experience with All-Clad non-stick. All-Clad seems to be good in the stainless steel / copper series. But I don't think that applies for their non-stick. I purchased two of the brand's non-stick, with one having broken coating in < 2 years and another one degraded / grayed out coating in 3 to 4 years.
All-Clad is definitely better known for their stainless steel cookware
This is really good info and appreciate all your hard work and testing these cookware yourself- but I would like to know which cookware non stick one is safest non toxic and reasonable to cook by latest testing and reviews?
When I was a kids Club was a good brand it's now collector's item I believe I have about three clubs that I got from thrift store they cook well and they clean up pretty good
Nothing can beat Lodge cookware for the price. Love all my Lodge items and I didn't have to mortgage my house.
Hard to beat the value of Lodge
Excellent video!
Is 360 cookware made by Lifetime? Both from westbend WI. I have a lifetime set i got from my mother, who got it from my grandmother. I absolutely love those pots and pans.
No, 360 Cookware is owned by Americraft. Lifetime is owned by Regal Ware.
This channel is special 👌
Thank you for this video. Well done
Thank you
The best American made cookware that I have used is Renaware. It will last for generations and work perfectly all that time.
I also have used Renaware for the past 50 years. I also use Lodge. I find that other than a couple of old Revereware pots I don't need anything else.
Fantastic review……never heard of some of them from my home State…amazing…thanks for this great video!!
All-Clad makes an inexpensive ($99.00) pasta pot that has a removable strainer but it is manufactured in China. I got fooled by this as it discolored the very first time I used it. I would hope they would be up front about this. I live near the Canonsburg plant and still got buffaloed. I will question every new purchase from All-Clad in the future.
Thank you for this information!
I’m looking to buy a large stock/acidic sauces and trying to find the “safest” to cook with.
@@susana5052 The less expensive one is a D3. Recently found out that they make a D5 that is heavier and is made here in the US. I'm not sure who carries it though. Good luck
That's an eye opener. Thanks for sharing.
The only problem I have with Lodge cast iron is they don't smooth out the mold marks, so you end up with a cooking surface that's basically like sandpaper.
If you're willing to understand that it's metal, so it's perfectly fine to take sandpaper to it and smooth it out, after you re-season it, you will have a really nice piece.
I have a couple of old ones that are smooth. Needed a new large skillet about 13 years ago and bought a lodge. Took a gringer to smooth it out and reasoned it. It's as good as the day I bought it.
@@samuelhowie4543 Yep, Seems like there's nothing in the last couple of decades that hasn't been compromised for a company to make more money.
Fortunately, the flea markets around me sell plenty of vintage cast iron skillets with smooth bottoms for $20-70. For the same price or a little bit more than new Lodge, you can have a little piece of working history, no sanding required.
@@olivertwisted Yea, I got a few pieces like that.
@@julianvickers Well that's assuming at some point down-the-line something doesn't stick in the sandpaper like bottom and you end up having to reseason it anyway.
I understand they're trying to save money, but that could be a 30 second process per pan to make those smooth before they leave the factory.
Macy's now has an All Clad sale going on the D3 collection ---- 45% discount ---- $299.00 for 7 pieces.
A suggestion for merchants selling Lodge cookware: please stock lids for the pans. Thanks
Thanks for the reviews. I was following up on non-stick pans by these manufacturers. None get very good reviews. All-clad apparently also hasn’t learned any new secrets about nonstick. Lots of complaints about those items. I buy a mid priced pan, about $50 and usually plan to replace in 2 years. Looks like I’ll stick with that. Nonstick is useful but not reliable, even if you pay $200 for it.
Thanks for sharing. Great video. Very informative. Will definitely be purchasing from these companies.
Thank you for a great video.
Lodge and All Clad. I just use what works for me and dont really change much.
I LOVE cast iron. I have some that belonged to my great grandmother and they are wonderful.
Very good! Thank you...