Famous Cookware Brands You Should NEVER Buy (And Why)
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- Опубликовано: 14 май 2024
- In this video, I reveal the eight cookware brands you should never buy. These are some of the highest-rated brands, but based on my experience testing over 45 different cookware collections, these are not worth your money.
****Cookware That IS Worth Buying****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Tramontina Pro Non-Stick: amzn.to/4aoTtWG (Amazon)
Made In Non-Stick: madeincookware.pxf.io/VmMm36 (MadeInCookware.com)
Cuisinart MultiClad Pro Non-Stick: amzn.to/3QNScS9 (Amazon)
Made In Stainless Steel: madeincookware.pxf.io/WDx4RJ (MadeInCookware.com)
All-Clad Stainless Steel: amzn.to/3WLxFl1 (Amazon)
Heritage Steel Stainless Steel: shrsl.com/4j7no (HeritageSteel.us)
Hestan NanoBond Stainless Steel: hestan-culinary.pxf.io/B0v0oB (HestanCulinary.com)
Demeyere Atlantis Stainless Steel: amzn.to/44GopR2 (Amazon)
Misen Stainless Steel: shrsl.com/4j7nk (Misen.com)
Goldilocks Stainless Steel: shrsl.com/4j7np (CookGolidlocks.com)
Lodge Cast Iron: amzn.to/4dDwBWv (Amazon)
Smithey Cast Iron: smithey-ironware.pxf.io/B0v0QB (Smithey.com)
Field Company Cast Iron: shrsl.com/4j7ns (FieldCompany.com)
Stargazer Cast Iron: shrsl.com/4j7nu (StargazerCastIron.com)
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I'm sorry I must have smoked too much weed. I have an All-Clad stainless I don't even pay attention to Teflon
I have been using my Alll Clad pots and pans for about 9 years now. I have cast iron skillets that are 55 years old also. I cook pretty much every night for my family. My pots and pans have held up just fine, especially my non-stick pans which I use every time I cook.
I switched to cast iron about 4 years ago and it's amazing. It's really not hard to maintain them and once the seasoning is built up, I can fry an egg without adding extra oil. And if I continue to maintain them, they can be passed down for generations.
I bought a cast iron pan when I moved out of my parents house 35 years ago , when my girlfriend later wife moved in she added her non stick that lasted a few months , I used that cast pan at lunchtime today.
Cast iron will last forever. Don't waste money on these China made trash.
A little of the oils below go a LONG way and truly never hurt nobody.
Butter (grass fed)
Ghee (grass fed)
Olive oil (extra virgin in glass / $15 and above) - not high heat
Coconut oil (extra virgin)
No reason to use any other oil.
I’ve been sucked into trying the fancy brands too. Never found one that I was happy with. When my mother passed away. I inherited the cast iron frying pan that I remember her ALWAYS using…It’s the greatest pan ever! And, talk about lasting a lifetime? That frying pan is at least 50 years old and still going strong! 🍳
I actually invested in some permanently coated cast iron pans, and they're nice
I like how cast iron can actually hold heat
THANK YOU! Expensive non stick is a ridiculous waste of money.
ALL nonstick coated pans are a waste of money and dose you with PTFE & PFAS toxins. They are made to PROFIT corporations and fill landfills due to planned obselescence.
i went stainless steel years ago once you get the hang of it like anything you will never go back
@sideshot: I pick up stainless @ thrift stores. Older women bought Stainless when it was decent and it has held up well. Prior to 70's they couldn't sell garbage like they do today.
Stainless steel is fine, but it can stain and be awful hard to clean to make it look like new
I also learned how to preserve my pans for LONGER just by cooking on LOWER heat
I discovered how cooking on lower heat has benefits
Not only does cooking on lower heat help protect your pans, but it also makes your burners last longer
Someone did something right because the old stove that came with my place is still working
The stove is from the days when they had different colored appliances, so someone did something right to help make it last that long
I make it a point to dismiss 'celebrity' products from the get-go. I would rather they do the reviews of the stuff and then announce who makes the better item. But to buy 'jane doe cookware' because jane doe is a chef, well, like you said, the name is probably slapped on low-quality stuff. I also don't listen to endorsements from them when they are shilling for whatever. I guess basically my spidey-sense kicks in whenever I happen to see any ad from anyone that is a celebrity or even a D-list one.
I bought Allclad pans at TJ Max, the most expensive was $35.00 for a 12 inch.
Omgosh I almost lost it when you mentioned All-Clad first… then you clarified, thank goodness! I have the D3 Stainless and love them.😎
I purchased a set of SaladMaster stainless steel pots 50 years ago and they still like almost brand new. The only thing with these pots is that I cannot use my Dutch oven in the oven because of the handles. They also have a lifetime guarantee.
The handle on the lid of the Dutch oven? You may be able to get a metal handle that fits, at a hardware store or somewhere. For baking bread, I just take it off and plug the hole with a bit of aluminum foil.
OMG already 50 years salad master ?😮
C’mon bro! I love your work. Don’t start with the misleading clickbait pictures like a red arrow pointing to AllClad!
Well, he practically didn't clickbaited 😂
Just grow your numbers though quality content. Clickbaiting is stupid desperation. I do not give out subscriptions easily. Gotta earn it. You have moved down the food chain on that for your channel.
I totally agree with your non stick All Clad pans. I love their SS 3D pans but their non stick wear no better than a $30 pan. They last a couple years max.
1:10 _The cooking surface will eventually look like this ..._
And I assume I _ATE_ that coating that flaked off.
What you can do is start cooking on lower heat and SOAK your pans BEFORE cleaning
What I like to do is put a little bit of soapy water in the pan needing cleaned and put the burner on low
After letting it sit for a few minutes all I have to do Is just take my dish brush and gently wash the pan
I discovered it really doesn't take much effort, and that's for light duty cleaning
If you have a lot of cleaning, then you're going to have to leave the pan soak for a bit longer
You can actually make your pens last so much longer just by taking good care of them
Take what you know and learn how to do it BETTER
I hope what I pointed out here helps SOMEONE
You should change the title to "non-stick" , I rarely if ever use it.................USA made All Clad works great !!!
I agree. Real cooks know how to cook using the high quality line of All Clad. It’s fantastic!!!
@@annapowell5702 You get what you pay for..............I have had tons of All Clad pots & pans !! I used to buy & sell preowned and was in restaurant equipment sales !! Also cooked for over 20 years !! Retired now , LOL
I have the Tramontina 14" non-stick fry pan, their commercial grade 8-10-12" aluminum non-stick frying pans and their 12" non-stick saute pan with a glass lid. They're some of my favorite cookware, always get good results using them. Best part, all were bought very inexpensive at Costco, I don't think it cost more than $100 for all of my non-stick pieces. Please do a comparison featuring Tramontina, it's great value for cost
bruh, dont buy nonstick. the coating wears off and you have to buy a new one. stainless steeland cast iron lasts forever.
@@smallestcat I've got SS and cast iron pieces too. What I use depends on what I'm making. For example, nothing beats my 10" Tramontina non-stick fry pan for making an omelette, comes out perfect every time
Never spend tons for non stick... Love my all clad stainless though. They are mint.
At Costco Right now they have a box with a 10" and 12" Tramontina TRI-Ply Fry pans for $29 - what a steal and there is not enough of a difference between them and all clad to pay ten time the price for all clad. I bought my Tramontina Tri Ply pots back when Americas Test Kitchen recommended them in their SECOND year (almost 30 years ago) and frankly I do not see why anyone buys anything else. I have Electric stoves - live in the middle of farm country and no gas -= and so when the bottoms of the pots invariably get too stained - a little oven cleaner brings them back to perfection.
Yup. Just purchased this set four days ago ! 👏🏼
LOL I was running to the comments because I've had the stainless steel pans since my wedding 30 years ago and they are in perfect condition.
😂
I’m just sticking to my Cuisinart stainless steel, Amazon Brand Dutch ovens and Lodge cast iron. I have 1 nonstick pan for eggs. It was $5. It’s really functionality and long life over brand for me.
I can attest that Rachael Ray sets SUCK! I owned them less than a month before tossing them. The pans warped and the pots heated unevenly. I cook and bake breads from scratch daily. I don’t have time to deal with crappy cookware. Thanks for the review!
Good steel pots and pans only or cast w/o any non stick surfaces!
The only non-stick item I have is my little Dash skillet 😁. Everything else is carbon steel, cast iron or ceramic cast iron (Dutch oven).
GreenPan has so many different models of non stick pans, would be nice to get a video on which ones are the best
Hey man just watched a bunch of your videos I’m 22 and need to buy basically everything I’m a buy the “made in” 2 knife’s the chef and bread knife do you sharpen them and how often? Also I’m looking at the ninja stainless steel set it’s 330 on amazon but other then the never stick I don’t think you’ve mentioned them once on your stainless steel pan review Line ups are you familiar with them? We getting an induction range I like the way stainless looks but I’m afraid I’ll mess them up and I’m not sure if to just stick with what I used growing up but anywho thank you your content really helped my figure out something about my life I’ll use basically everyday ❤
I agree completely!. About 30 years ago I got an All Clad LTD set, and then later added a nonstick fry pan. Well, that Allclad nonstick lasted maybe a year, then in the dumpster. The original set, still going like new. Like your reviews.
My SS WMF pots and pans that I bought in Germany in 1992 are still going strong and still as beautiful as the day I purchased. Even back then they were expensive, but I’d say it was money very well spent.
All Clad has a sale every year near their plant. I purchased a full set years ago at a nice discount. I love them.
Good advice given from a practical perspective. Thx for doing this, filming it and sharing it with us.
Thanks for watching :)
I love my All-Clad stainless pans, but for non-stick it's Tramontina all the way. I have 3 skillets and I'm about to buy a fourth. Years in, none of them are nearing replacement time.
I have several All-Clad pans I bought at goodwill. My favorite pan use them everyday, I'm searching for more.
Induction compatible should be required in these reviews. This is the safest, healthiest and most energy efficient cooktop and is quickly becoming the choice of professionals.
Since I learned that all the expensive non stick stop working at some point, I now buy the inexpensive pans in the grocery store.
I use my 360 daily. So expensive I waited years to buy it. Simply the very best. I prefer over all clad. Made in USA.
Hi dear , is tefal titanium stainless steel good ? And thk u in advance.
What do you think of Saladmaster? I used to work for them, so I have the full set, which is very expensive.
Have you tested out any of us seen on TV products like the Kathy Mitchell line like Xpress ready set go for the Ronco line or Ron Popiel or any of that kind? Can you do some videos about that?
I spent a pretty penny on an all clad ss pan a few years back and I love it.
Can you review the Fissler profi line? They have a disc bottom, but it's very thick and they reportedly have excellent heat retention and even spread.
In my experience, Fissler is absolutely wonderful. My introduction to them was a large, sturdy stainless steel pot that I've been using for upwards of thirty years. More recently, I was given a non-stick saute pan that is nothing like any non-stick I've ever owned - thick-walled and with a hard, hard coating that has not deteriorated one bit in about two years of frequent use. Wholeheartedly recommend!
@lemuret69 I also have a couple of pots and pans, and I feel that they perform better than others. Maybe they are not so popular due to the perception that bottom-clad kitchenware have poor performance (which is true for the cheaper ones). I'd like to see a comparison between fissler profi and high-quality, fully-clad pots and pans to see how they stack up, though.
100 year old iron and GRISWOLD DUTCH OVENS WILL DO ME JUST FINE ..
great video 👍🏽 I own some allclad but it’s pretty decent and I payed less then $100 for both pans !! 5 years and the look pretty good still🙏🏽
Still theres no substitute for good iron !
+1 for Tramontina Pro Non-Stick.
Sam's Club sells "Member's Mark 12" Aluminum Nonstick Restaurant Fry Pan" and I believe it's made by Tramontina.
I clean my Nonstick ONLY with washcloth and soap and water. Cleans easily and doesn't mark the pan.
That Member's Mark pan looks a lot like Tramontina Pro and Vollrath Wear-Ever
Do you try stainless and non-stick from Creuset? I always love your review about product, no bullshit
This is in my queue
@@PrudentReviews Ohhh 💛
I can verify / second everything he said about Blue Diamond. That was the last non-stick I had, and it suffered all the issues mentioned. About the only good thing I can say about it is that it was bad enough to drive me to learn to use carbon steel. ;-)
Love carbon steel. It’s naturally non stick once it’s seasoned.
Thank you!!!!!!!!
I primarily use my AllClad D5 stainless stuff. I DO, however, have a couple of D5 nonstick pans for special uses like eggs. I am not wealthy, just a professional Chef who does cook for his family on a daily basis.
I have a mix of Matfer carbon steel, and All Clad stainless pans and very seldom ever have sticking issues, even with eggs. It seems strange that people are still buying nonstick pans when you don’t have to pay premium prices for better pans that will last lifetime if used and cared for properly.
Agreed. I have DeBuyer carbon steel as my go-to, with a mix of Heritage Stainless/Titanium and a couple of Misen stainless pieces for acidic dishes. Gave up non-stick a couple of years ago and do not miss it at all.
Couldn’t agree more, once I learned how how to use my All-Vlad D3 stainless my eggs just slide right out of the pan. And they’re so easy to clean ‘em up to look good as new. I will never use a non stick pan again.
I don't expect any cookware to last long, so I buy what's decent enough for the lowest price. Teflon don't last long at all, so why spend extra for Teflon coated? Use nonstick spray. Can openers develop rust, so I buy a decent one for around $5, not $20 or more. I buy big pots and pans sets at lowest price. When the pots and pans are done and gone, just buy another set.
The only non-stick that lasts is cast iron or carbon steel.
I have a GreenPan 10" nonstick ceramic pan that I've used maybe 4 times and already food will stick if I only use a little bit of oil. At this point, once my GreenPan pans are shot, I'll keep an 8" around for eggs, but other than that just use my Tramontina Tri-Ply pro stainless, which is wonderful.
Good plan
I just threw out all my TFal pots and pans, they were scratched and teflon was flaking. Hubby got me Tramontina stainless steel set for Mother's day. He was tired of hearing me complain and I've been researching for months. 😂
Here in Finland we have a brand called Fiskars, they make great pots and pans!
Tramontina pans are excellent!
@@hardenmama1800 I love their knives. I have a few of them wish I had more.
Carbon steel all the way for most of my needs. All the benefits of cast iron without the weight. Look at the one piece Argentinian brand Darto. $15 flat fee shipping with DHL regardless of number of items. Thicker and better than Lodge and do not warp.
Your efforts save me aggravation and money - thank you!
You’re welcome! That’s the goal
What's your recommendation for a non-stick skillet like the Tramontina that works with induction?
Some good options: Ninja NeverStick, Misen, All-Clad HA1, All-Clad NS Pro (little pricey)
@@PrudentReviews Thanks!
I don't use non-sticks anymore but that tramontina is very good
I use cast iron for a lot of my skillets and a lot cheaper. Once they are well seasoned I can cook eggs, burgers etc and they don't stick. I just don't put tomatoes or anything acidic in it.
a 12.5" skillet is more versatile than the Our Place Always pan. By a huge margin. Pizzas, pastas, all in ones, proteins, desserts, all are easily and enjoyably accomplished in a well made skillet.
2:45 nice triple flip!
Hahaha thank you 😊
Excellent as usual.
How often does a frying pan handle get so hot you need an oven mitt to touch it while on the stove? I got a couple of Oster pans at Home Goods, but was shocked by the scorching handles.
It depends but if it’s a standard riveted stainless steel handle and it’s hollow on the inside like most are, you can cook for a very long time without it getting hot….i may need to test this now
I have a set of caphalon pot and pans for 40 yrs....they last for ever !! Hint hint
Do you have any reviews for Swiss Diamond non stick?
Not a video but I reviewed it on PrudentReviews.com prudentreviews.com/swiss-diamond-cookware-review/
When I first saw the adverts for the Always pan I knew they were misrepresenting so I didn’t bother to look into it. Proof that that pan doesn’t replace a lot of pans is the lineup of pans they now make. And the complaints. Their new ad for their newest non-stick is malarkey too. No pot or pan is indestructible though we are not likely to run over one with a tank. They shouldn’t have gone overboard again.
My review for their new Titanium Always Pan is coming out late this week or early next. I’ll just say, it’s very different from the one in this video.
I bought an 8" Blue Diamond pan for $14 to use as an egg pan. For that price I don't expect it to last forever.
When Costco had them I bought the Kirkland 5 ply stainless steel set for $179!
I have a Hestan 20cm NS pan and it's fine.
Look for them on sale and enjoy your eggs and crepes.
I see Demeyere in your "best" list, and I concur, although I have the Industry, not the Atlantis. Best cookware I've ever owned.
I just bought a 12” all-clad ss fry pan. I’m sick of cheap pans wearing out again and again.
Got a d3 nonstick for $80 from homeandcooksales and it sucks in my opinion. I no longer use it and only use my 10" and 12" copper core pans which only cost me $250 out the door for both.
I stopped buying non-stick pans completely a few years ago. I get 90% of the way there just by preheating a stainless, carbon steel, or cast iron pan with some oil and those will all last forever. I don't see the point of buying disposable pans for slightly better performance in a narrow use-case.
Would you review platinum cookware,?
Which brand?
Nutri Stahl Nutri Thermic 24 Element
Tramontina's dutch ovens are also comparable to Le Creuset at a fraction of the price.
Honestly, my best stainless steel cookware has come from Homegoods, TJ Maxx, and Marshalls. They always have something cheap, stainless, and of good quality, at a huge discount because they sell odd lots and remainder type stuff. I don't even buy by brand, just look for something that has a heavy bottom and a good fitting lid, and almost any heavy stainless pan is going to do the job.
Pans with a nonstick coating have a relatively short life. As the coating wears and scratches, the coating loses its benefit. Stainless steel or cast iron are durable. Once seasoned properly, food generally doesn't stick to them seriously, and you can make it release with a metal spatula without causing damage.
Some of us just want to cook dinner and are not professional chefs or fancy home cooks, or can afford (or refuse to pay) these prices for a pan. I bought one Gotham pan and things stuck to it from day one.
I have purchased 2 blue diamond N.S. pans at my Smith's Grocery Store. For 19.99 each, 10 inch i am well pleased. Wish they would stock the small one too. I cook with Propane thanks to the Natural Gas B.S. My guy can't cook without HIGH heat which ruined my "Copper" Pan. He is not to touch my B.D. pans,or i'll brain him with one. He previously ruined the Green one that was around 10 years ago. I am older therefore i am not looking to invest $ in new Pan sets. He has been banned from washing any of my "stuff" as he grinds food off. He has no gentle touch. He also gets to buy all his own scrub sponges for same reason. Yep do it my way or don't bother, i tell him. SMH
what about induction
Also I a, curious to know about Hexclad
I have a full review of HexClad and will be coming out with an update soon ruclips.net/video/UqSKm-GRqWA/видео.html
Is Scanpan not mainstream enough to garner your attention? I never see you reviewing any of their various product lines.
I've reviewed them in the past on PrudentReviews.com but I gave away the pans before I started doing videos. I may buy them again, re-test, and make some videos for this channel. In the meantime, here's my review: prudentreviews.com/scanpan-review/
Yes please review their HaptiQ line, I've had them for years and only used wooden spatulas and washed by hand. The coating is just like I've had and it's been over 5 years. The only thing I have noticed is on the edges the coating does chip away most likely from me banging my spatulas on the side.
@@PrudentReviewsWe really enjoy our Scanpans, but probably wouldn’t have purchased them if we had discovered your channel earlier. Amazing quality, but worth the price for non-stick? Probably not.
Here are their claims:
Made in Denmark by Scanpan®, the HaptIQ collection pairs the most durable commercial-grade nonstick cooking surface with five-ply stainless-steel construction. The chef-approved, harder-than-steel Stratanium-Plus nonstick surface delivers exceptional searing and crisp browning.
Patented Stratanium-Plus nonstick cooking surface provides flawless release and fast cleanup; will never peel, crack or break down.
Non-stick cookware is good up to 399F. Cook with medium high heat. If you heat it to over 400F it will destroy the pan. That's something to consider when those pans are built to be used for 7 years then replaced. If you use stainless steel the pan must be hot enough to cause water drops to dance or the food will stick. People don't know that and that's why we see perfectly good $200 pans in thrift shops.
*And the worst part, they're expensive!".
Yep.
I don’t trust any non-stick coating so those pans are always a no-go for me.
I thought "non-stick" coatings were carcinogenic.
Anything without non stick coating.
I’m once again asking for members mark ceramic pan review
Oh good- we have had the All Clad for over 35 years. The old school All Clad.
Am look for new pots and pans and am confused now am just going to get what ever at this point.
Email me with your budget and what you’re looking for and I can give you some advice and resources. Andrew@PrudentReviews.com
Thoughts on the Thomas Keller Insignia Hestan line 11 piece set? They just had a Mother’s Day sale and set went for $1000. Worth the money?
I haven't tested that particular line but knowing what I know about Hestan, that's a great deal
so lucky I can never find these brands here
nice egg flip. 9\10
It's actually very simple. All Clad for 12 inch D-3 stainless steel pan. Maybe Made in. Tramontina for 2 or 4 qt tri ply saucepans. and Stock Pt. Oxo good grips 12 inch non stick, and lodge for 12 inch Cast Iron pan. LeCruset or Cuisinart for a 7 quart dutch oven, and Le Cruiset or Tramontina foe a 3.5 or 4 quart braiser. Almost everything else promoted is gimmick cookware and not functional or long lasting.
^This is a fantastic list. Well done👏
I bought Cuisinart, Dash of That and Good Cook.
I wouldn't even do MCP for non stick. Chef's Classic is fine.
I appreciate the work you put into your testing and the insights you provided here and in general. However, I think the title of this video was misleading and intended to get people to think you were going to claim all-clad and others are bad brands. In fact this is more about specific lines within brands which is a very different thing. I understand you might have been going for brevity in the title but I also think you could have found a way to title it which didn't verge on deceptive.
I understand your point but I am not trying to be deceptive in any way. "Cookware Collections You Should Never Buy" doesn't have the same ring to it and could be confusing. Some brands call them collections, others call them lines, series, etc.
@@PrudentReviews Fair enough, I understand that titling RUclips videos and getting people to watch them is a bit of a dark art which everyone kind of has to hold their nose and just do it.. Don't mean to make more of this than necessary. I like your content but just thought the title was inaccurate.
There's an All-Clad in the picture but I didn't see one in the video
Did you watch it?
All-Clad was the first brand discussed in the video.
I don't even own a non-stick pan. My pans are average a Lodge and a Cuisinart. I'm not a chef - I'm a housewife.
For lazy bachelors cast iron is the only way to go. You can abuse the pans relentlessly and they will always perform. But then they'll be messy again 😢
Real high-end chefs rarely use these, and when they do use specialty cookware in real life it is for show out in a setting in front of the public and likely not what a guest would recognize.
Summary: don’t buy nonstick 😂
Time saved : 8minutes
Something I find ironic about most of these companies that state the pans are 100% nontoxic or free of toxic chemicals. Is the pan itself is usually aluminum that can be exposed on cooking surface by the chipping or just wear. Aluminum is a neurotoxin and with daily exposure can affect your health.
I'm not convinced considering how many commercial food establishments use bare aluminum cookware to cook food in.
@AngelusBrady It's just science. You don't have to believe in it for it to happen. It's why it's been removed from deodorants and so on. It's also why you can't cook on bare copper. Copper is more reactive. Daily stove top use of bare aluminum cookware is not safe is all in saying. Aluminum is a neurotoxin. It's just how it is
@@AngelusBrady I think "bare aluminum" cookware is anodized, i.e. aluminum oxide, which may not have the same effect, if the body doesn't break the molecules down to their component elements.
@@jc3drums916 Aluminum naturally oxidizes but the layer is incredibly thin and fragile and wouldn't make much of a difference since it would easily wear off. Hard anodizing aluminum creates a much thicker layer and usually darkens the aluminum layer to a dark grey or black.
Nonstick coating square out. Where does the nonstick coating go? In your food. Down the drain. I don’t want to eat nonstick coating. A properly seasoned Cast iron or carbon steel pan will have pretty good nonstick properties. You could buy a Lodge frying pan for very little money, or you could buy a French carbon steel pan for more money. You could buy an American carbon steel pan for not much money. You have many choices.
Wait… isn’t aluminum pans not recommended because of health concerns??
I'm not convinced on the aluminum fear mongering. A LOT of restaurants use plain aluminum pans to cook their food with.
@@AngelusBrady Yes. 99% of all restaurants use bare aluminum garbage pans. But once you see your Dad sink into dementia and explain the terror of it in a rare lucid moment... you'll buy stainless.
@@bl4558 If aluminum has been causing all that, the number of people suffering from the after effects would be significantly higher and basically everyone would be going through aluminum related health problems. There has been no proof that aluminum causes Alzheimer's.
What about the MADE IN brand?
big fan. Here's my review: ruclips.net/video/Y0ba8K58grA/видео.html
It boggles my mind that people fail to see the stupidity of the Our Place pans. I don't buy or use nonstick cookware. I can't justify the price even if $20. I never have issues cooking eggs in stainless steel, cast iron or carbon steel. I usually use carbon steel for eggs and crepes.
Serious Eats doesn't like Merten and Storck or BK for that matter. They claim that both carbon steel pans are too nonstick. That just sound way too weird to me! Its as if they had to go out of their way to find a reason not to like it. I own Merten and Storck carbon steel pans and love them. They cost between $22-30 depending on the size.
Though I generally agree with you but think about it. You buy a teflon coated 3ply stainless steel pan. You use it until the coating flakes. Then get some sandpaper and scrub down the leftover coating. Then use the pan as a traditional 3ply SS pan. Tada!
I like where your heads at but most pans are slightly textured so that the nonstick coating adheres. So if you were to remove the nonstick coating, the steel underneath will be bumpy.
@@PrudentReviews You are right it is possible. Though the surface of the cast iron pans are mostly rough. That might not be a problem. It could worth a try. Maybe many pan could be saved. :)
@greenrockgarden: R.R. cat treats suck too. Lol. Just saying...