Thanks!!! I feel like the same thing happened for me. Still feels like I'm just posting for my family and friends. Haha. Thanks for following the journey.
I don't usually leave comments.. but you responded to someone and mentioned how the workload you put into your work can sometimes affect your perspective on your videos. So I wanted to say this video, and your entire channel is TOP notch. Seriously, the work is paying off. Also, you should probably teach your roomate how to cook!
Haha. He is hopeless. (But he helps me think of good video ideas, because of all the help he needs). Thanks for the kind comment! I appreciate it a TON!
I really love your longer form content. Your videos are clear, concise, informative, and entertaining. I particularly appreciate how well you enunciate your words. In a very short time, you've managed to rise to my favorite cooking RUclipsr. Can't wait to see more, and I'm happy to see how much this channel has been growing. Congratulations on 380k!
Thanks so much! I hope to do more and more longform... I have tons of ideas, but I have to keep the shorts going too. That's the business side for now. Haha
On the vast fields of mass media, few and far between, one of the quality contents. You balance humor and info perfectly and make the video shine by itself. Enjoyable content, not for a moment but throughout the whole video, amazing consistency. Not boring yet still full of valuable knowledge. what a rare find in these days. I hope more people would notice this channel in the future.
gosh I love you and your channel, like weather it's cooking or cooking utensils, you always make a video that literally answers all my questions, while other creators always left me wondering about something, I really appreciate your work!
This truly lives up to the goal of the definitive guide on stainless cookware. Before even watching, I was a stainless steel die hard fan. It’s the best all rounder. This video helped clear up all the common issues as well as some minor ones that often don’t get answered. I really appreciated the small part about the “colder proteins” that can react with the steel as to why some spots of a fried egg still stick.
Thanks. That was THE goal for this video. I'm so glad it hit the mark for at least one true stainless fan. I feel like there needs to be a FULL video on how to cook and clean, so I'll make that one soon. Go into some of the common mistakes too. 👍👍
Thanks so much! I always worry about these "technical" videos, because they are fun for me, but after watching the edit 100 times, I never know how fun they will be for anyone else. Thanks for the feedback. 👍
Watching some of your shorts made me fall in love stainless steel! For my 30th birthday a couple of months ago, my parents got me a 10-pc All-Clad Stainless Steel Set. I was over the moon.
After watching this video, I'm so glad i didn't give in to the influencer hype of owning/buying a Hexclad. Thank you for doing the nitty gritty dirty work for us, Trigg! You're amazing!
@TriggTube Yes please! More long form content! Just be careful you don't get into any legal trouble. Also do you know if Hestan Pans are available here in Australia?
Getting more longer style videos is a huge blessing. Even as a huge stainless steel hack personally, your tip for making stainless steel non-stick is literally so essential for cooking in them!
genuinely my favorite cooking creator right now, genuinely the best food videos on the platform rn nothing too extravagant, just straight good advice and very entertaining
I really like your approach to this. You're upfront about and clear about sponsoring and remain truthful to the different aspects of the materials, not the brands. But you truly stood out by admitting you don't know enough about diamonds, titanium, etc and left it at that. If anything everyone has "opinions" about everything, especially with stuff like this where personal opinion is valid too and you don't go into that trap and I think that's remarkable. :) Don't stop making these!
Someone else asked if you were a professional videographer (is that the right word?) turned home cook and you said yes. It REALLY does show. Good video, too.
Fantastic video. It is really nice to know this, as I have moved out and have to buy some pans. I'm also glad to see you getting more recognition for your great work.
This is a really high quality video man, im impressed and enraptured by the delivery of the info. Ive been watching the shorts for awhile but this is a first to see long form from you, great job! Will watch much more from you.
For the second “dried on” cleaning one you can also just put water in the pan and put it on the burner and let it boil. This gets off like pretty much anything as it gets WAY hotter than even a dishwasher can. Then just use something to scrape while this happens. I usually do this while washing other dishes.
I'm going to be a narcissist and say this video was made with me in mind! 😅😅😅 I ABSOLUTELY love it, it has all my favourites 1. Long format 2. Too-cool-for-school Trigg making a comeback 😊 3. The puns!! (bonus) I needed this information regarding the best types of pans to use!
Nicely made video, but I’m sticking (!) to my carbon steel. Impossible to destroy, cheap, and really.. easier to get non stick. I would recommend that in a next video you gave a more balanced overview of available materials than just saying: ‘stainless is best’
@@TriggTube Must have missed the one about carbon steel then ;-) Just kidding, I can see stainless being more ‘universal’ than carbon steel. I do however think people tend to exaggeratd the downsides a bit, they’ve served me well for over 10 years of daily use now. Looking forward to the other video’s!
Really nice to see some more long form content! I have switched to a stainless steel set and one cast iron pan after moving. There's still one non-stick pan in the house to keep my girlfriend happy (but I do most of the cooking). It's sometimes challenging to prevent sticking, and I must admin that lovely fond does not always get used, but I hope the longevitiy of the pans will all be worth it. Plus the seers on my meat is a lot better now.
Yeah. If you're already at this point... it only gets better as you learn how to cook and clean them more efficiently. Then it's an even smoother process than nonstick.
Coming from a competitive brand (but one that's firmly on team stainless), this is an impressively well-researched and clearly explained video - lotsa kudos!
Thanks so much. I've also admired your product, messaging, and branding in the stainless steel space. You've got the right idea and it means a lot that you approve of the video. Keep it cooking 👍👍
I advice you to check the documentary about Teflon called "the devil we know". Safe to say that I don't own a teflon or any other non-stick pan. No issue with restaurants either since most use stainless for easy cleaning and durability anyway. There are some serious health claims to the material that I think everyone atleast should be aware of. When I'm cooking I don't want to worry about using a spoon and scraping of some of the coating and contaminate my food. Also on the point of cleaning: Heat the pan and add salt. Rub the salt with a paper towel. You're going to be able to remove any burnt in food that way.
So happy to see your channel growing! Even from the few videos I've learned a lot. Friends loved that spicy hummus recipe I learned from you - hope to see more!
I can fry ONE egg in a stainless steel pan too 😄 But as a grown man I eat at least 3..4 eggs for breakfast, that's where the problem starts. Tip: Let the pan cool down first for 1..2 minutes before trying to get them out in one piece.
The main issue I have with the stainless pan is, that the meat/eggs/whatever sticks because the temp difference seems always too much (cooling down the pan where the meat touches it). Even with sizzling hot pans ... also be aware, what kind of oil can be used for sizzling hot pans. Not extra virgin olive oil ...
That's probably the case if you have thin pans. Heavier pans will retain their core temp better when you add cool ingredients. And yes... good note on the smoke point. Thanks.
Trying to get up the nerve to try cooking eggs in my new stainless 10" omelette pan. I saw one that's the same as the Calphalon pans I already own and love, so I grabbed it!
I just moved into my new apartment without any cookwares. Damn you already convinced me to get a few Hestans and a carbon steel cleaver from the last knife video, I'll come after you Trigg for blowing up my wallet. Love your videos man and keep up the great work ;)
Don't go into debt for it, but if you can afford it, they are pretty incredible. For cooking and cleaning. I use them all the time and they still look brand new.
Can you cook creamy scrambled eggs (that cook slowly at a lower temperature) with stainless steel? Honestly, that’s all I use my nonstick pan for at this point. Great video, love the channel!
People have done it... I have not. So I would say to stick with nonstick for that and just practice in stainless every once in a while to see how you do. For those eggs, you do need to use butter or ghee to prevent sticking because you are using a lower temp. I'll try to make another video about it. Probably a short. 👍👍
I need to watch this because I can never (never-even with the “water ball” trick) get stainless steel to not be “sticky” or get the pans completely clean.
A few people have the same problem. I'm going to make a video that JUST focuses on that. There are a few different ways that people mess it up, so I'm going to go over all of them. 👍
Add some oil to the pan, heat it till it starts smoking, replace that hot oil with "cold" one! Now start cooking. Seen at an Asian video. Tried it to create Italian Farinata. Worked flawlessly. HTH
Stainless steel and cast iron are the only two kinds of pans we have in our kitchen and they cover everything you could ever need. I have had nothing but grief from nonstick pans because they're good for the first few months and then the wear on them makes them unmanageable.
Yeah. The drop off for nonstick is STEEP. I baby mine because like I said... I don't have a microwave. But honestly, cast iron could do the trick as well.
Dang, well thanks for searching! Sorry I'm not on a regular upload schedule. I'm still working on adding longform videos without disrupting the shorts feed. Thanks!!!
@@TriggTube Fair enough, but do you save receipts for 10-20 years? And if you do, can we know the manufacturer still exists? Not a big deal anyways, just saying :D
So I’m keeping my cast iron and carbon steel. Stainless used to be my go to but even though I still have stainless steel pans I don’t use it unless I’m cooking something acidic. You haven’t convinced me otherwise. If anything is nonstick at the right temperature with oil, stainless is the same as everything else. Despite that because cast iron has so much thermal mass that I don’t have to worry about crowding the pan something stainless has trouble with. It’s not as light as carbon steel. It’s a decent all rounder pan but like most all rounders it kind of has problems. It’s heavy though not as heavy as cast iron. It conducts heat but due to its construction it lacks the thermal mass which affects how much you can cook at one time. It’s never going to be as conductive as a copper pan. It’s durable but so is carbon steel and cast iron. And stainless steel is not any more environmentally friendly than most of the other options other than nonstick.
Those are all true points. Can't argue there. I would say that for me, being able to use a dishwasher, grab the handle without a towel/mitt, cook acidic sauces (most of what I cook), and toss food with pan are the main reasons I prefer stainless. But if those don't bother you as much, then cast iron is a great option.
Technically, pure silver pans are the best ( yes, they exist). Silver is non reactive and the best conductive metal, even better than copper. So it has all the benefits with none of the draw toxicity drawbacks. Also it doesn't oxidize like copper does.
Great video. This was my first time on your channel and I enjoyed it. I will definitely look through some of your older stuff to see more of your work. I just wish Hestan could weld the edges of those rivets on the nano bond. Especially for that price tag. Maybe I'm wrong, but I can't imagine them being immune to food getting into that seam. I'm guessing it's because they have to do the "nano bond" surface treatment to the sheet metal before forming pans, and the welded portion wouldn't have the treatment. The fact that they engineer the rivets flat means they are aware of the issue. I dont see why they're trying to solve the issue in a more complicated way. If it's not feasible to surface treat the pan after welding the rivets, then why not just skip the rivets and weld the handle the old fashioned way? Does the welding process damage the surface treatment?
That's a good question. I'm not sure on the production order, but I'll ask Hestan if I get a chance. I can say that very surprisingly, food doesn't get stuck in the flush rivet seam. I dish wash mine most of the time and have never had a problem.
@@TriggTube I appreciate that. I am sure I'm just nitpicking, and I'm definitely rambling so ignore me unless this type of stuff interests you. Generally speaking, a welded handle is superior not just for the fact that it avoids the seam, but when properly done, it is also stronger. The key is "properly done". I would say it is highly likely that something about the Nano Bond coating interfered with welding the handle. The only other way to get smooth surface and strong handle would be difficult to explain without visual aids. Something close to what Cast Iron pans have where it's one continuous piece.
I still like my cast Iron pan. I know that a good stainless steel pan would be just as good and wouldn't require maintenance after cooking acidic foods, but good stainless steel pan is also out of my budget
Sticking with cast iron till you can afford stainless is my MOST RECOMMENDED route for cooks growing their budget and skills. That's also why wasting money on trendy "nonstick" pans is so bad for your budget long term.
I still don't trust that lifetime warranty tbh. Why can't they just say yes or no to covering a pan that lost its non-stick coating. Seems like they said they'll cover it without actually saying the exact words so they can weasel out of it
You deserve all the love and more, man. Can't describe how happy your channel makes me as someone seeking a fulfilling life in the food science field, undergrads been rough but you're a role model in so many ways. Keep inspiring and professing, and stay true to yourself and your vision! Love from UC Davis
Stainless would be better for affordability and availability. But like I said toward the end of the video... the titanium coated nanobond pans are the TOP level best pans. (I would highly caution against other "titanium" coatings though... it's a buzzword and when not applied properly, it can fail easily. The Nanobond titanium coating is SOLID though. So smooth)
@@TriggTube awesome! Please keep up with your unique style, that's what makes you stand out and your videos so entertaining / interesting to watch! Loving the content!!
That doesn't really make sense. It's more accurate to say it costs them very little to honor it. Which can either be because there is a low cost to produce (like you said), OR a low rate of failure.
@@TriggTube Or a moderate or even high rate of failure, but coupled with the knowledge that most people won't be bothered with the hassle of filling out warranty info, reaching out, and actually obtaining a replacement. Especially if it involves needing to ship the bad one back. They will instead just go to Amazon and buy a new one with one click. Companies bank on the laziness of humans these days. And it's a safe bet.
great vid! what about dutch ovens? you said stainless is the best for everything except reheating food; but isnt a dutch oven better than a stainless steel pot for things like bolognese, sauces that cook long etc?
If you mean enameled cast iron, yes. That is great for low and slow cooking. I would say that enameled cast iron is the best for that, but because it has some huge drawbacks for other things, I wouldn't say it's better overall. I guess this video did have a pot/pan bias, and didn't really get into oven or open fire cooking.
I've always been under the assumption that carbon steel has a higher thermal conductivity than cast iron due to the lower carbon percentage. Is that not true? If so, is there something you can point me to, since it seems searching that question online generally leads to lots of conflicting information. Thanks, love the video.
Sure thing. This is a full breakdown of conductivity vs diffusivity. Which kind of varies, but are mostly interchangeable terms. www.cookingforengineers.com/article/120/Common-Materials-of-Cookware
@@TriggTube Thank you, that was an excellent read. Kind of disproves a lot of the common claims about carbon steel you see around (heats faster, heats more evenly). I suppose it does heat faster than cast iron, but due to its lower thermal mass, instead of its thermal conductivity. Goes to show how easily wrong information can be spread, such as the age old bad advice to never clean cast iron with soap. So many people have absolutely filthy pans! With that aside, thanks for the great video. It changed my opinion on a few things. I appreciate your attention to detail and way of presenting.
Maybe you're right. It's possible that the strength of the message would hit harder, but the content itself would actually suffer because the takeaways would only be theoretical without physically having access to all the pans. That's the trade off to inform myself of all the cooking surfaces. Sadly I'm not able to drop a few thousand dollars for a video yet, but that is the goal. Luckily Hestan was a great partner, and didn't push any script on me. I included only what I wanted to for this one. 👍 Hope you enjoyed it.
@@TriggTube Thanks for the reply! Despite my critical comment, I did very much enjoy the video. (Consequently, the first thing I did after watching was google 'titanium pan', as I didn't know they existed.) The first hit was for Hestan's Nanobond titanium pan, go figure. However the Reddit discussions were not very favorable. That said, you have genuinely convinced me to add a good stainless pan to my stove. So consider your video successful. Keep up the great work. Oh, and DO NOT STOP the puns.
No worries. If you have the Reddit thread, I'd love to read people's criticisms so I understand what people may not like. I DO know that other titanium pans like the always titanium and others are REALLY getting negative reviews, because they are basically just using titanium as a buzzword and not really using it to protect or coat the pan. Sometimes it's hard to separate the quality products from the imitations that spoil the reputation for everyone. Everything I've seen for nanobond has been a positive review for everything except the price... which is a more personal choice depending on savings and income levels. The performance and durability are as advertised in my experience.
Avocado is great. Canola is also ok. Algae is a new oil I haven't tried yet, but is getting great reviews. Just heat the pan slowly because you want it to end at the right temp, not just fly through it.
I have to put a thumbs down because you said hexaclad is bad and I don't want to feel bad about my purchase 😂 Honestly though I had to replace my Teflon pans and liked the pattern, I was not influenced, I mean I think so. I used them for few video tests in which I preheated them before and they seemed to be fine. But I agree that that hybrid marketing stunt makes no sense. Of course I have to test them for longer to get a proper idea. Very cool video, a lot of interesting information that can be helpful for life.
Yeah. Once you've bought them, use them as long as you can. I just wouldn't recommend buying them, because they don't do what they claim, they use rented proprietary technology that is sold for cheaper in identical other pans, and that same money can go to a quality stainless and quality nonstick that actually DO what they promise. (Probably with some money left over). Don't regret your purchase, just don't do it again. 😜
@@TriggTube I promise I won't do it again! 😂 When friends came over and saw those pans, they said they look cool and they want to buy them. I told them don't buy, you won't be able to use them properly, they will stick, you gonna get mad at me. So don't buy. Some gear isn't made for "lambda" people whether it's high end gear or gimmicks like that Teflon pattern pans or even ceramic knives. Ceramic knives are in my opinion the biggest scam in knives technologies even if I know the efficiency of ceramic in metal working and such (father was a mechanical engineer and used ceramic daily for precision tooling). Marketing plays a big role in that and unless people watch and listen to "specialists" like you, they won't learn and will keep buying such items.
Any pan with a non stick coating will be dead in a few years - $30-200 down the drain. Not only that but the impact of PFAS on the environment. The sensible option both personally and environmentally is to choose a pan which has none of those issues - either cast iron, carbon steel or stainless. They'll last practically a lifetime with minimal maintenance. There are pros/cons to each choice but it really isn't that hard to learn and adapt.
I think you had to say the titanium coated pan was the best because of the sponsorship, which is why you kinda just glanced over saying it was better than stainless steel.
I didn't have to, but I know it seems that way. I just wanted to mention that it exists so that people can do more research to see if it's right for them. Without getting too deep into it, titanium is becoming a buzzword pan, and a lot of them are bogus, so I only wanted to highlight the nanobond. Switching to stainless is the big thing I want to encourage with this video, but this particular titanium is clearly better than stainless.
The video actually has FEW too many pan puns, like its funny and all, just this isn't a yt short and we wanna get to the actual video. great content as always just tune it down lmao. PS: self awareness does make it better but can't save it IMO.
Why do you make such an argument for stainless steel without looking at the flaws ? Big one : if you have chromium or nickel allergy, stay away ! Wanna cook at low heat ? That wasn't explained... What about the alternative non-stick coatings ? The "ceramic coating" is a silicon based product, little to no toxicity (to be studied), better than PTFE because not a "forever chemical" and a "better" fabrication process (far from the beloved toxic PFxx) but self-destructing for the non-stick property, no lifetime... The "seasoning" for the other iron tools ? Not that great, but some pros & cons would interest those with allergies... What if you don’t have induction ? I'm sure you know about ceramic cookware, there is also glass, but you can only find pots, no pans (I could not find any). Great details about the handle ! Although, I prefer a removable handle, one to handle them all, better storage and more pratical with the oven. Cristel does that.
Those are good additions, but they would've made the video longer than I wanted. I was following the 80:20 rule for this one. Rather than covering 100% of the information, I stuck with the most important and relevant bits for people to take people 80% of the way with only 20% of the watch time of the video that would cover all the things you mentioned. 👍 Hope that makes sense, and if enough people seem interested, I may make a 1hr video about EVERYTHING
Haha. Good question. No they don't. From what I can tell, they are mostly for social media chefs to be able to film food as it cooks. They scare the heck out of me... especially for deep frying or anything like that.
The minimum you need is just a layer on the bottom. In the video I literally pour out all the excess oil to show how little you need. (I don't count calories... it's just to show you're not deep frying the food)
So many things just straight up sticks to stainless steel. Are you just drenching it so much oil that you could run a small country on it? Guess I should finish the video before I ask, but I refuse to be reasonable.
Haha. When I cooked the egg, I left in the part of the video where I poured out all the extra oil and left the bare minimum layer in the pan. You really don't need much if it's heated properly.
Your shorts are amazing, but the longer form content is where you really shine I think.
Thanks! More to come!!!
I've beeeeeen saying this!
100% agree
This was an infomercial. Your idea of shine and mine are very very different.
Bro I blinked and now you have 384k subs???? Congrats!
Thanks!!! I feel like the same thing happened for me. Still feels like I'm just posting for my family and friends. Haha. Thanks for following the journey.
OMG, really 😮
@@TriggTubecongratulations on that! More to come ig)
@@TriggTube CONGRATULATIONS!!
Thanks so much for the support!
I don't usually leave comments.. but you responded to someone and mentioned how the workload you put into your work can sometimes affect your perspective on your videos. So I wanted to say this video, and your entire channel is TOP notch. Seriously, the work is paying off.
Also, you should probably teach your roomate how to cook!
Haha. He is hopeless. (But he helps me think of good video ideas, because of all the help he needs).
Thanks for the kind comment! I appreciate it a TON!
@@TriggTube Haha, fair enough. And of course, well deserved!
I really love your longer form content. Your videos are clear, concise, informative, and entertaining. I particularly appreciate how well you enunciate your words.
In a very short time, you've managed to rise to my favorite cooking RUclipsr. Can't wait to see more, and I'm happy to see how much this channel has been growing. Congratulations on 380k!
Thanks so much! I hope to do more and more longform... I have tons of ideas, but I have to keep the shorts going too. That's the business side for now. Haha
On the vast fields of mass media, few and far between, one of the quality contents. You balance humor and info perfectly and make the video shine by itself. Enjoyable content, not for a moment but throughout the whole video, amazing consistency. Not boring yet still full of valuable knowledge. what a rare find in these days. I hope more people would notice this channel in the future.
Thanks so much! That's exactly what I was hoping to convey! 👍
gosh I love you and your channel, like weather it's cooking or cooking utensils, you always make a video that literally answers all my questions, while other creators always left me wondering about something, I really appreciate your work!
That's my goal. I watch those videos too and always think about how they could've been better.
Now it’s enough. Don’t tell my wife, but I would leave her for you 😂
😂🤣😅
I dont have a wife, so the chance should be mine!!
This truly lives up to the goal of the definitive guide on stainless cookware.
Before even watching, I was a stainless steel die hard fan. It’s the best all rounder.
This video helped clear up all the common issues as well as some minor ones that often don’t get answered. I really appreciated the small part about the “colder proteins” that can react with the steel as to why some spots of a fried egg still stick.
Thanks. That was THE goal for this video. I'm so glad it hit the mark for at least one true stainless fan.
I feel like there needs to be a FULL video on how to cook and clean, so I'll make that one soon. Go into some of the common mistakes too. 👍👍
Excellent video, and bravo on handling the sponsor spots so well!!! Truly appreciate the transparency!
Absolutely! Thanks! I'm happy to have partners that are easy to support without shifting the message.
This was so good damn. Info, pacing, humor, shots...
Jesus man of course you're blowing up 🫡
Thanks so much! I always worry about these "technical" videos, because they are fun for me, but after watching the edit 100 times, I never know how fun they will be for anyone else. Thanks for the feedback. 👍
@@TriggTube you're killing it!!💪
Quickly becoming my favorite cooking channel. You are so talented man. Your growth is well deserved and you have nowhere to go but up.
Thanks so much!!! Up we go!
You’re definitely the best cooking RUclipsr. Just straight facts, no BS, and answers all the real questions we have an are too shy to ask
Haha. That's why my roommate is here. He asks all the good questions. 😜👍
Watching some of your shorts made me fall in love stainless steel! For my 30th birthday a couple of months ago, my parents got me a 10-pc All-Clad Stainless Steel Set. I was over the moon.
That's awesome! It's incredible how much more you cook when you have good pans. Enjoy them!
After watching this video, I'm so glad i didn't give in to the influencer hype of owning/buying a Hexclad. Thank you for doing the nitty gritty dirty work for us, Trigg! You're amazing!
Yeah. I think that deserves its own special video honestly. Just from the amount of people who ask me about them.
@TriggTube Yes please! More long form content! Just be careful you don't get into any legal trouble.
Also do you know if Hestan Pans are available here in Australia?
Getting more longer style videos is a huge blessing. Even as a huge stainless steel hack personally, your tip for making stainless steel non-stick is literally so essential for cooking in them!
Glad you like them! More long videos to come. Recipes too.
genuinely my favorite cooking creator right now, genuinely the best food videos on the platform rn
nothing too extravagant, just straight good advice and very entertaining
Thanks! High praise!
I really like your approach to this. You're upfront about and clear about sponsoring and remain truthful to the different aspects of the materials, not the brands. But you truly stood out by admitting you don't know enough about diamonds, titanium, etc and left it at that. If anything everyone has "opinions" about everything, especially with stuff like this where personal opinion is valid too and you don't go into that trap and I think that's remarkable. :) Don't stop making these!
Thanks! I'm glad you liked the style. Honesty is all I got right now, so I'm starting there and seeing how far I can go. 🫡👍
Someone else asked if you were a professional videographer (is that the right word?) turned home cook and you said yes. It REALLY does show. Good video, too.
Thanks! Having fun with it!
Fantastic video. It is really nice to know this, as I have moved out and have to buy some pans.
I'm also glad to see you getting more recognition for your great work.
Thanks! Enjoy the new place and new pans!
Never really thought about it but nonstick pans for leftovers is so smart. Great videos man. It’s been fun watching your channel grow.
Glad you like them! Yeah... the nonstick is CLUTCH for leftovers. And BETTER than a microwave too.
This is a really high quality video man, im impressed and enraptured by the delivery of the info. Ive been watching the shorts for awhile but this is a first to see long form from you, great job! Will watch much more from you.
Much appreciated! Thanks! I'm glad you liked it.
For the second “dried on” cleaning one you can also just put water in the pan and put it on the burner and let it boil. This gets off like pretty much anything as it gets WAY hotter than even a dishwasher can. Then just use something to scrape while this happens. I usually do this while washing other dishes.
Bingo. That's what I always tell people who are worried about cleaning stainless. It's a breeze.
This is peak dad core and I’m here for it
🤘🤘
I'm going to be a narcissist and say this video was made with me in mind! 😅😅😅 I ABSOLUTELY love it, it has all my favourites
1. Long format
2. Too-cool-for-school Trigg making a comeback 😊
3. The puns!!
(bonus) I needed this information regarding the best types of pans to use!
I'm so glad it helped. Haha. You're such a a fan of roommate Trigg. Don't worry. He is here to stay. Haha
@@TriggTube I really am, you *two* have such lovely chemistry 🤭
hope these long form videos get more attention because I'm a huge fan of them!
Thanks. Me too! 😜
Nicely made video, but I’m sticking (!) to my carbon steel. Impossible to destroy, cheap, and really.. easier to get non stick.
I would recommend that in a next video you gave a more balanced overview of available materials than just saying: ‘stainless is best’
Thanks. I'm thinking about a longer video about EVERY surface. But I wanted to get the best surface taken care of first.
@@TriggTube Must have missed the one about carbon steel then ;-)
Just kidding, I can see stainless being more ‘universal’ than carbon steel. I do however think people tend to exaggeratd the downsides a bit, they’ve served me well for over 10 years of daily use now.
Looking forward to the other video’s!
Really nice to see some more long form content! I have switched to a stainless steel set and one cast iron pan after moving. There's still one non-stick pan in the house to keep my girlfriend happy (but I do most of the cooking). It's sometimes challenging to prevent sticking, and I must admin that lovely fond does not always get used, but I hope the longevitiy of the pans will all be worth it. Plus the seers on my meat is a lot better now.
Yeah. If you're already at this point... it only gets better as you learn how to cook and clean them more efficiently. Then it's an even smoother process than nonstick.
Almost 1/2 way to a Mil! Keep it up brotha you'll get there for sure, your cooking content is absolute S-tier 💪🏼
Appreciate it!! Thanks!
Coming from a competitive brand (but one that's firmly on team stainless), this is an impressively well-researched and clearly explained video - lotsa kudos!
Thanks so much. I've also admired your product, messaging, and branding in the stainless steel space. You've got the right idea and it means a lot that you approve of the video. Keep it cooking 👍👍
Been wanting to transition away from Teflon for a while now, so this video is a god send 😩😩😩 love this channel sm
I'm glad it gave you the push you needed. Once you get the hang of stainless (not that hard), you'll be so motivated to cook more. It's so nice.
I advice you to check the documentary about Teflon called "the devil we know". Safe to say that I don't own a teflon or any other non-stick pan. No issue with restaurants either since most use stainless for easy cleaning and durability anyway. There are some serious health claims to the material that I think everyone atleast should be aware of. When I'm cooking I don't want to worry about using a spoon and scraping of some of the coating and contaminate my food.
Also on the point of cleaning: Heat the pan and add salt. Rub the salt with a paper towel. You're going to be able to remove any burnt in food that way.
Yeah. The history of nonstick is shaaaaaady. But the new surface isn't the same compound that was so bad before. So far the science is ok.
So happy to see your channel growing! Even from the few videos I've learned a lot. Friends loved that spicy hummus recipe I learned from you - hope to see more!
Yeah. That one was SO simple and delicious. I've made it a few times for some parties. Always a hit.
Excellent video! I’m really enjoying the deep and very honest dives into cookware! Please do more!
Thank you! Will do!
Hahaha the pan puns killed me 😂. Love the detail and humor in this video ❤
I'm glad it wasn't too many puns to "handle" 😜
@@TriggTube YAS 😂🤣!! Let him cook!!
😭😭🤣
Great Psych reference, love your videos
Haha. Nice pickup! I say it all the time. I'm so glad someone got the reference. 👊
The video was absolutely fantastic and informative!
Thanks so much!!!
I can fry ONE egg in a stainless steel pan too 😄 But as a grown man I eat at least 3..4 eggs for breakfast, that's where the problem starts. Tip: Let the pan cool down first for 1..2 minutes before trying to get them out in one piece.
Interesting. I only cook 2 max, so I've never encountered that.
@@TriggTube I bet I'm not the only one who eats more than just 1 egg for breakfast. And let's no forget bacon to make it even more realistic ;)
The main issue I have with the stainless pan is, that the meat/eggs/whatever sticks because the temp difference seems always too much (cooling down the pan where the meat touches it). Even with sizzling hot pans ... also be aware, what kind of oil can be used for sizzling hot pans. Not extra virgin olive oil ...
That's probably the case if you have thin pans. Heavier pans will retain their core temp better when you add cool ingredients. And yes... good note on the smoke point. Thanks.
@@TriggTube Good stuff .. gotta rethink to update my IKEA stainless pans ... 🙂
I feel like we all have had the ikea pans at some point. It's a right of passage.
Trying to get up the nerve to try cooking eggs in my new stainless 10" omelette pan. I saw one that's the same as the Calphalon pans I already own and love, so I grabbed it!
Just take it easy. Keep the heat on low-med. and wait for the pan to heat up.
Why does it only have 700 views? It needs a lot more! Great video!
Haha. I just uploaded it an hour ago. You're so early!!! Thanks for the support though. 👍
I just moved into my new apartment without any cookwares. Damn you already convinced me to get a few Hestans and a carbon steel cleaver from the last knife video, I'll come after you Trigg for blowing up my wallet. Love your videos man and keep up the great work ;)
Haha. Just don't got into debt for any of it... food tastes better when there isn't 27% interest tacked onto it.
Thank you so much! This was awesome. I kind of want to splurge on a titanium pan now.
Don't go into debt for it, but if you can afford it, they are pretty incredible. For cooking and cleaning. I use them all the time and they still look brand new.
Can you cook creamy scrambled eggs (that cook slowly at a lower temperature) with stainless steel? Honestly, that’s all I use my nonstick pan for at this point. Great video, love the channel!
People have done it... I have not. So I would say to stick with nonstick for that and just practice in stainless every once in a while to see how you do. For those eggs, you do need to use butter or ghee to prevent sticking because you are using a lower temp. I'll try to make another video about it. Probably a short. 👍👍
I’m glad that hestan makes nonstick, I needed a reason to get one for my wife
It's a super solid nonstick. Mine is relatively new, but no signs of wear yet.
I need to watch this because I can never (never-even with the “water ball” trick) get stainless steel to not be “sticky” or get the pans completely clean.
A few people have the same problem. I'm going to make a video that JUST focuses on that. There are a few different ways that people mess it up, so I'm going to go over all of them. 👍
Add some oil to the pan, heat it till it starts smoking, replace that hot oil with "cold" one!
Now start cooking. Seen at an Asian video. Tried it to create Italian Farinata. Worked flawlessly. HTH
That's honestly pretty genius too.
Stainless steel and cast iron are the only two kinds of pans we have in our kitchen and they cover everything you could ever need. I have had nothing but grief from nonstick pans because they're good for the first few months and then the wear on them makes them unmanageable.
Yeah. The drop off for nonstick is STEEP. I baby mine because like I said... I don't have a microwave. But honestly, cast iron could do the trick as well.
Woahh, was waiting for this video for a long time
Looks like the algorithm works!!! Great news!
@@TriggTube nope, i SEARCHED FOR YOUR CHANNEL IF YOU POSTED A NEW VIDEO OR ELSE I WOULD HAVE WATCHED IT WITHIN 2 HOURS OF UPLOAD
Dang, well thanks for searching! Sorry I'm not on a regular upload schedule. I'm still working on adding longform videos without disrupting the shorts feed. Thanks!!!
Rivets can come unstuck too, albeit not as easily, and unlike screws they can't just be tightened again
True. But it's so rare that rivets coming undone is certainly covered by absolutely ANY warranty out there.
@@TriggTube Fair enough, but do you save receipts for 10-20 years? And if you do, can we know the manufacturer still exists? Not a big deal anyways, just saying :D
So I’m keeping my cast iron and carbon steel. Stainless used to be my go to but even though I still have stainless steel pans I don’t use it unless I’m cooking something acidic. You haven’t convinced me otherwise. If anything is nonstick at the right temperature with oil, stainless is the same as everything else. Despite that because cast iron has so much thermal mass that I don’t have to worry about crowding the pan something stainless has trouble with. It’s not as light as carbon steel. It’s a decent all rounder pan but like most all rounders it kind of has problems. It’s heavy though not as heavy as cast iron. It conducts heat but due to its construction it lacks the thermal mass which affects how much you can cook at one time. It’s never going to be as conductive as a copper pan. It’s durable but so is carbon steel and cast iron. And stainless steel is not any more environmentally friendly than most of the other options other than nonstick.
Those are all true points. Can't argue there. I would say that for me, being able to use a dishwasher, grab the handle without a towel/mitt, cook acidic sauces (most of what I cook), and toss food with pan are the main reasons I prefer stainless. But if those don't bother you as much, then cast iron is a great option.
Technically, pure silver pans are the best ( yes, they exist). Silver is non reactive and the best conductive metal, even better than copper. So it has all the benefits with none of the draw toxicity drawbacks. Also it doesn't oxidize like copper does.
Haven't had the pleasure of using one of those. Sounds amazing!
@TriggTube Yeah, they set you back a few thousand, lol. Maybe hestan will carry one eventually and give you one to demonstrate with 😅
🤞🤞🤞
Great video. This was my first time on your channel and I enjoyed it.
I will definitely look through some of your older stuff to see more of your work.
I just wish Hestan could weld the edges of those rivets on the nano bond. Especially for that price tag. Maybe I'm wrong, but I can't imagine them being immune to food getting into that seam.
I'm guessing it's because they have to do the "nano bond" surface treatment to the sheet metal before forming pans, and the welded portion wouldn't have the treatment.
The fact that they engineer the rivets flat means they are aware of the issue. I dont see why they're trying to solve the issue in a more complicated way. If it's not feasible to surface treat the pan after welding the rivets, then why not just skip the rivets and weld the handle the old fashioned way? Does the welding process damage the surface treatment?
That's a good question. I'm not sure on the production order, but I'll ask Hestan if I get a chance. I can say that very surprisingly, food doesn't get stuck in the flush rivet seam. I dish wash mine most of the time and have never had a problem.
@@TriggTube I appreciate that. I am sure I'm just nitpicking, and I'm definitely rambling so ignore me unless this type of stuff interests you. Generally speaking, a welded handle is superior not just for the fact that it avoids the seam, but when properly done, it is also stronger. The key is "properly done". I would say it is highly likely that something about the Nano Bond coating interfered with welding the handle.
The only other way to get smooth surface and strong handle would be difficult to explain without visual aids. Something close to what Cast Iron pans have where it's one continuous piece.
I love when nerd trigg enters the conversation and shit gets real technical
Haha. But in moderation
I still like my cast Iron pan. I know that a good stainless steel pan would be just as good and wouldn't require maintenance after cooking acidic foods, but good stainless steel pan is also out of my budget
Sticking with cast iron till you can afford stainless is my MOST RECOMMENDED route for cooks growing their budget and skills. That's also why wasting money on trendy "nonstick" pans is so bad for your budget long term.
I still don't trust that lifetime warranty tbh. Why can't they just say yes or no to covering a pan that lost its non-stick coating. Seems like they said they'll cover it without actually saying the exact words so they can weasel out of it
You'll have to ask them. Or probably their lawyers. I couldn't tell ya.
Best review of pans in my life
🥲
You deserve all the love and more, man. Can't describe how happy your channel makes me as someone seeking a fulfilling life in the food science field, undergrads been rough but you're a role model in so many ways. Keep inspiring and professing, and stay true to yourself and your vision! Love from UC Davis
Thanks so much! The support means a lot. I'm so glad my videos found an interested viewer like you. Best of luck with school! It gets much better. 👍👍👍
Awesome Video. I'm sold in Stainless Steel now. But why is it better than Titanium though?
Stainless would be better for affordability and availability. But like I said toward the end of the video... the titanium coated nanobond pans are the TOP level best pans. (I would highly caution against other "titanium" coatings though... it's a buzzword and when not applied properly, it can fail easily. The Nanobond titanium coating is SOLID though. So smooth)
I love that you incorporate humor but never in a sexual manner. It's so freaking annoying to see such jokes in a culinary video.
Yeah... not my style. I just think word jokes are way punnier.
@@TriggTube awesome! Please keep up with your unique style, that's what makes you stand out and your videos so entertaining / interesting to watch! Loving the content!!
the growl at 11:57 sends me
Leftovers in nonstick looks cool, but you killed those scrambled eggs. You not gonna get nice a creamy like proper ones in stainless.
It can be done, but it is harder. It's ok to use nonstick, just sparingly so that it lasts longer.
If a company offers a lifetime warranty regardless of anything, it's because the product costs them very little to produce.
That doesn't really make sense. It's more accurate to say it costs them very little to honor it. Which can either be because there is a low cost to produce (like you said), OR a low rate of failure.
@@TriggTube Or a moderate or even high rate of failure, but coupled with the knowledge that most people won't be bothered with the hassle of filling out warranty info, reaching out, and actually obtaining a replacement. Especially if it involves needing to ship the bad one back. They will instead just go to Amazon and buy a new one with one click. Companies bank on the laziness of humans these days. And it's a safe bet.
True true.
Great video! Is the discount code region specific, it doesn't seem to work in the EU store?
Let me check with Hestan and see. You're not the only one with the problem. Hopefully they can extend the area covered.
great vid! what about dutch ovens? you said stainless is the best for everything except reheating food; but isnt a dutch oven better than a stainless steel pot for things like bolognese, sauces that cook long etc?
If you mean enameled cast iron, yes. That is great for low and slow cooking. I would say that enameled cast iron is the best for that, but because it has some huge drawbacks for other things, I wouldn't say it's better overall. I guess this video did have a pot/pan bias, and didn't really get into oven or open fire cooking.
Great video! Though I feel like something is wrong with the colour grading/colour space? Some dark tones in particular just get crushed into black.
Thanks... I'm still working on getting the color worked out. Pans were a unique challenge, as they are reflective AND super dark at times. Haha
Excellent vid, just kept affirming my choice for stainless steel pans lol. And wait is the rainbow effect you get on stainless bad??
It's purely aesthetic. You don't need to worry about it.
Haven't watched the video yet, but for me, french omelette works best on non stick, that's the only time non is best
I've always been under the assumption that carbon steel has a higher thermal conductivity than cast iron due to the lower carbon percentage. Is that not true? If so, is there something you can point me to, since it seems searching that question online generally leads to lots of conflicting information. Thanks, love the video.
Sure thing. This is a full breakdown of conductivity vs diffusivity. Which kind of varies, but are mostly interchangeable terms. www.cookingforengineers.com/article/120/Common-Materials-of-Cookware
@@TriggTube Thank you, that was an excellent read. Kind of disproves a lot of the common claims about carbon steel you see around (heats faster, heats more evenly). I suppose it does heat faster than cast iron, but due to its lower thermal mass, instead of its thermal conductivity.
Goes to show how easily wrong information can be spread, such as the age old bad advice to never clean cast iron with soap. So many people have absolutely filthy pans!
With that aside, thanks for the great video. It changed my opinion on a few things. I appreciate your attention to detail and way of presenting.
None stick falls apart and can get in your food. Stainless is the way but you gotta take care of it more.
True. But you only need to take care of it in certain ways. And a lot of other ways you can be more careless with stainless.
This video would have been better without any corporate sponsor.
Maybe you're right. It's possible that the strength of the message would hit harder, but the content itself would actually suffer because the takeaways would only be theoretical without physically having access to all the pans. That's the trade off to inform myself of all the cooking surfaces. Sadly I'm not able to drop a few thousand dollars for a video yet, but that is the goal. Luckily Hestan was a great partner, and didn't push any script on me. I included only what I wanted to for this one. 👍 Hope you enjoyed it.
@@TriggTube Thanks for the reply! Despite my critical comment, I did very much enjoy the video. (Consequently, the first thing I did after watching was google 'titanium pan', as I didn't know they existed.) The first hit was for Hestan's Nanobond titanium pan, go figure. However the Reddit discussions were not very favorable. That said, you have genuinely convinced me to add a good stainless pan to my stove. So consider your video successful. Keep up the great work. Oh, and DO NOT STOP the puns.
No worries. If you have the Reddit thread, I'd love to read people's criticisms so I understand what people may not like. I DO know that other titanium pans like the always titanium and others are REALLY getting negative reviews, because they are basically just using titanium as a buzzword and not really using it to protect or coat the pan. Sometimes it's hard to separate the quality products from the imitations that spoil the reputation for everyone. Everything I've seen for nanobond has been a positive review for everything except the price... which is a more personal choice depending on savings and income levels. The performance and durability are as advertised in my experience.
Banger video on god, no cap.
Skibidi doo dah 🫡
Great video! I messed up my first cook with a ss pan. It was way to friggin' hot. Wat would be the best oil to use?
Avocado is great. Canola is also ok. Algae is a new oil I haven't tried yet, but is getting great reviews.
Just heat the pan slowly because you want it to end at the right temp, not just fly through it.
I have to put a thumbs down because you said hexaclad is bad and I don't want to feel bad about my purchase 😂
Honestly though I had to replace my Teflon pans and liked the pattern, I was not influenced, I mean I think so. I used them for few video tests in which I preheated them before and they seemed to be fine. But I agree that that hybrid marketing stunt makes no sense. Of course I have to test them for longer to get a proper idea.
Very cool video, a lot of interesting information that can be helpful for life.
Yeah. Once you've bought them, use them as long as you can. I just wouldn't recommend buying them, because they don't do what they claim, they use rented proprietary technology that is sold for cheaper in identical other pans, and that same money can go to a quality stainless and quality nonstick that actually DO what they promise. (Probably with some money left over). Don't regret your purchase, just don't do it again. 😜
@@TriggTube I promise I won't do it again! 😂
When friends came over and saw those pans, they said they look cool and they want to buy them. I told them don't buy, you won't be able to use them properly, they will stick, you gonna get mad at me. So don't buy.
Some gear isn't made for "lambda" people whether it's high end gear or gimmicks like that Teflon pattern pans or even ceramic knives.
Ceramic knives are in my opinion the biggest scam in knives technologies even if I know the efficiency of ceramic in metal working and such (father was a mechanical engineer and used ceramic daily for precision tooling).
Marketing plays a big role in that and unless people watch and listen to "specialists" like you, they won't learn and will keep buying such items.
Any pan with a non stick coating will be dead in a few years - $30-200 down the drain. Not only that but the impact of PFAS on the environment. The sensible option both personally and environmentally is to choose a pan which has none of those issues - either cast iron, carbon steel or stainless. They'll last practically a lifetime with minimal maintenance. There are pros/cons to each choice but it really isn't that hard to learn and adapt.
Louder for anyone in the back!!! Haha. Perfectly said.
I think you had to say the titanium coated pan was the best because of the sponsorship, which is why you kinda just glanced over saying it was better than stainless steel.
I didn't have to, but I know it seems that way. I just wanted to mention that it exists so that people can do more research to see if it's right for them. Without getting too deep into it, titanium is becoming a buzzword pan, and a lot of them are bogus, so I only wanted to highlight the nanobond. Switching to stainless is the big thing I want to encourage with this video, but this particular titanium is clearly better than stainless.
Best video I've seen in a while
Thanks so much!
It would have been interesting to hear your opinion about the other types of pans you mentioned, ceramic, enameled cast iron hybrid etc.
I may make a separate video with the full breakdown. That'll be a long one if it's FULLY exhaustive.
@@TriggTubeI would definitely be interested in that video.
@@Snow-Willow Ditto
non stick loses its properties rather fast and there is no way to ever fix it , ever - it just become junk its the fast fashion of pans
Good comparison. Not being able to FIX it is the big difference
After this video I fill finally buy myself stainless steel pan)
I had to sit an think for 5 minutes about how you did the scrambled egg handoff
Magic. 🧙♂️
@@TriggTube many are calling you the Christopher Nolan of food youtube
😂🤣😂🤣😅
You didn’t try the new carbon clad pans from strata. Very non stick, light weight and responsive.
I did not. Haven't heard of those. I'll check them out.
This is awesome 👏👏👏
Thanks for the prudent review, Andrew
nah this video is INSTANT SUBSCRIBED FROM ME AND I AM A GANGSTA.
WHO ELSE IN THIS BIZNATCH GANGSTAZ??? 👇🏼👇🏼
I am so loving this video
I'm loving this comment 😜
Is that DaVinci Resolve I see in the background? :o
Heck yeah!!!
The video actually has FEW too many pan puns, like its funny and all, just this isn't a yt short and we wanna get to the actual video.
great content as always just tune it down lmao.
PS: self awareness does make it better but can't save it
IMO.
Thanks. I figured it's the opposite. Shorts get fewer puns because there is no time to waste. 🤷♂️
But why u doesn't have a microwave?
I have a pretty small kitchen and barely use one.
If I didn’t have an over the range microwave I wouldn’t have one. They’re huge
show me creamy scrambled eggs cooked in a stainless steel pan and then we can talk
Coming soon.
Why do you make such an argument for stainless steel without looking at the flaws ? Big one : if you have chromium or nickel allergy, stay away ! Wanna cook at low heat ? That wasn't explained...
What about the alternative non-stick coatings ? The "ceramic coating" is a silicon based product, little to no toxicity (to be studied), better than PTFE because not a "forever chemical" and a "better" fabrication process (far from the beloved toxic PFxx) but self-destructing for the non-stick property, no lifetime... The "seasoning" for the other iron tools ? Not that great, but some pros & cons would interest those with allergies...
What if you don’t have induction ? I'm sure you know about ceramic cookware, there is also glass, but you can only find pots, no pans (I could not find any).
Great details about the handle ! Although, I prefer a removable handle, one to handle them all, better storage and more pratical with the oven. Cristel does that.
Those are good additions, but they would've made the video longer than I wanted. I was following the 80:20 rule for this one. Rather than covering 100% of the information, I stuck with the most important and relevant bits for people to take people 80% of the way with only 20% of the watch time of the video that would cover all the things you mentioned. 👍 Hope that makes sense, and if enough people seem interested, I may make a 1hr video about EVERYTHING
But I've found a non stick stainless steel pan (Is it possible?)
🤔💭
3:48 wait, you can have pans made from just glass? Clearly, that would be pretty fun to cook with, but do they work well?
Haha. Good question. No they don't. From what I can tell, they are mostly for social media chefs to be able to film food as it cooks. They scare the heck out of me... especially for deep frying or anything like that.
@@TriggTube That makes sense, thanks for clearing that up with your reply!
Clearly no pun intended 😄
Looks like neither code works...at least when I get automatically get redirected to the Canadian site.
I think they are just US, but I'll see if I can get them to extend it. 👍👍
I wonder how little is "a little bit of oil", should I be concerned of my calories intake while using some oil for a better cook?
The minimum you need is just a layer on the bottom. In the video I literally pour out all the excess oil to show how little you need. (I don't count calories... it's just to show you're not deep frying the food)
Ughhh you are soo dreamy 😻🤭
So many things just straight up sticks to stainless steel. Are you just drenching it so much oil that you could run a small country on it?
Guess I should finish the video before I ask, but I refuse to be reasonable.
Haha. When I cooked the egg, I left in the part of the video where I poured out all the extra oil and left the bare minimum layer in the pan. You really don't need much if it's heated properly.
The puns were terrible and great at the same time
That's always the goal. 😜👍
thanks for sharing
Thanks for watching!
5:03 Pysch reference
Trigg!!! Youre finally getting the recognition you deserve!! Im so glad, youre singlehandedly the best cooking content creator on here
Haha. Thanks. I'm just trying to keep it real and make videos that help out. I appreciate the support. 😄
@@TriggTube that's what I appreciate about you! Keep it up!!
😂😂😂 "I can burn water"
I've seen him do it.
Love my Misen
Yes! Go team stainless!