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!
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 👍👍
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!!! 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 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!
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
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. 👍👍
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!
The scrambled eggs may not stick at 450, but they will be overcooked. Scrambled eggs need to be cooked at a low temperature or they will be tough and dry.
that's one reason I use seasoned cast iron for eggs, you can shut the fire off and let the carry-over heat finish the job with the eggs still at service temp.
It does depend on the style of scramble you like but I cook them like this for under a minute and they're delicious. Def not the same as cooked slower but still soft and moist, maybe more "omeletty"
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
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.
I just found your channel and am coincidentally in the market for a new set of pans to replace our non-sticks. This helped A LOT! While I can't splurge on the Hestans (although they seem lovely and I would love to have some one day), I will definitely look into stainless now. Thank you for this great guide!
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.
Love the video. Was hooked through the whole thing. Just want to point out that many are health-conscious about using oil frequently in cooking, so non-stick pans are ideal for scrambled eggs if one wants to avoid using oil.
Incredibly high quality video. This included a lot of information that I have been searching for and found here and there in multiple sources, but in a condensed format that made me sure of my next purchases! Thank you so much for taking the time!
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!
It's not "making stainless steel non stick", it's not ruining your food with improper technique. Non stick is teflon and teflon is non stick. That label doesn't apply to anything other than teflon. With proper technique, your food will not stick to your cooking surface, whatever it is.
Thanks for the informative and entertaining video. Three points I would like to raise. First, you left out Hard Adonised (HA) Aluminium frying pans. I bought a set maybe 8 years ago and they are very good if you need a 'non stick' pan that isn't a coated pan. HA pans are pure aluminium, that has been somehow oxidised, which give it its non stick qualities, but it is still 100% aluminium, so not a coated pan. It isn't really non stick, but rather 'low stick'. But almost nothing sticks to it. I use it mostly just for eggs. A little oil and nothing really sticks. Theoretically you can use metal tools on it, but I treat them as if they are Teflon, with plastic or wooden utensils. Second, these days I do almost everything on stainless steel. Cooks great when you get the hang of it, and easy to clean. Here are some tips I learned along the way. You don't need to worry if you are frying vegetables, only proteins really sticks. The bead test is great to test if the pan is up to temperature, as you always need to be using a hot pan. Just grab a glass of water and place it near the hob, and as it is heating up, dip your finger in the glass and sprinkle a few drops on the pan to test the temperature. I usually do that to get it up to temperature before I add the oil. It's just how I always start. When you then add the oil to the hot pan, you are basically seasoning the pan, which makes it less likely to stick. Make sure your meat is totally dry before you put it in the pan. Use a paper towel or two or more if needed to remove absolutely all water from the meat surface (specially important with fish), as the water makes the meat stick. And if you can get yourself a fish slice (thin, bendable metal spatula) to slide under any food that inevitably sticks a bit, I highly recommend having one for stainless steel, even for more robust meats such as chicken and steak, which will sometimes stick a bit all the same. Finally, if your pan is in real need of a heavier clean, soak for a few minutes in water to allow the gunk to soften up, and then use nylon scrubbers for scraping stuff off, and a bit of vinegar for removing white or discolouration marks. And if eggs stuck and made a real mess of your pan, sorry, I also struggle with that, and have no easy solutions there (soaking doesn't seem to work with eggs!). Finally, if you still wish to fry eggs or pancakes in your stainless steel, heat up the pan (bead test) and season it by adding a small amount of high smoke point oil like sunflower oil. After a minute or two you can throw that oil away and let you pan cool down a bit (I don't like eggs with burnt bottoms). Your pan is now seasoned. When your pan has cooled a bit (minute or two), you can then add a bit of butter, and then place your eggs on top of the melted butter. The butter has something in it that makes your pan very non-stick. Veg/seed oil doesn't, so eggs will still stick with veg/seed oil. Your eggs will be very unlikely to stick with butter, even if you are using a relatively cool pan. If you are going to be doing eggs regularly (i.e. daily), I would suggest you don't use soap in your pan after cooking if it doesn't need it, as a simple rinse under the tap with hot water, and drying with a paper towel will preserve the seasoning you created earlier. Soap, even if only a little, will remove your seasoning. In any case, if you did everything right your pan won't be particularly dirty anyway. Clearly every few times you will need to give it a proper clean and start again from scratch. Between seasonings I just keep the seasoned pan in the (cold) oven when I do it this way, ready seasoned for the next day. Thanks again Trigg for putting this video together for us. I enjoyed the light hearted and entertaining nature of it.
Thanks. I'm really glad you added those three points. This video would've been crazy long with all those, but I may add your notes for cooking and cleaning in a future video. 👍👍
Only problem I have with this is that it assumes you will be using a high smoke point oil. Trying to get olive oil or butter to 450F is practically impossible without burning it.
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.
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.
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. 👍
Just a small note: even steel cookware surface is not as flat as this video descried. There are lots of micro holes and layers on the surface. High temperature actually widen the holes hence the oil could do a full cover on all the area. That's why high heat is required for both cast iron and steel to become non-stick.
For all the situations you mentioned to use the nonstick pan, I still use the stainless steel pan "tryplay" even for leftovers directly from the refrigerator. I have been nonstick pan FREE for 5+ years. 🎉🎉🎉
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?
It's quintessential gimmick cookware. Gimmick products are all the rage on social media for some reason even though simpler is better every single time.
Earned yourself a new subscriber just like that! Thank you for the QUALITY, nuances, QUALITY (yea, twice), Rigorous approach while also keeping it light with humor and facts
I genuinely believe you don't need a non stick. Strata pans are a carbon steel cooking surface, but it's a clad/laminate pan, with stainless on the bottom and an aluminium core. Lighter than other carbon steel, and easy to maintain. Quite new on the market. The only thing that is an adjustment for some people is learning how to season the pan, but the alternative is the PFAS family of chemicals, which are slowly killing us and the environment (not being dramatic, they are being phased out)
@@Birkirrey True, in fact that's why I have for years now! THe cheaper lines are made in China (but nevertheless good). I opted for the somewhat more expensive Gourmet Plus line. Still my whole set cost me roughly the price of one Hestan pan.
I'm an enthusiastic home cook, and I've recently just transferred to stainless steel! I really enjoyed the video, but disagree with one point! The last one. Adding a little water to the "old" food helps it to not stick!
Great production! I inherited my parents All-clad cookery made 70s? 80s? and they are spectacular in every way but still have some non stick (Circulon) cookery for boiling water for pasta. A 10 inch stainless with sprayed on canola oil is really the best for making eggs over easy. So easy to clean.
14:15 - this is my issue with cooking eggs on stainless or cast iron. You have to have the pan so hot to avoid sticking that it ruins the bottom of the fried egg and makes it crispy. I prefer my eggs to be delicately cooked (true to scrambled also) so that's why despite having a mixture of stainless and cast iron cookware, I always do eggs on non-stick. Fabulous video by the way. I'm on-board with the stainless!
The first Skillet I ever bought was cast iron. Nothing will ever replace cast iron in my heart, however I mostly use carbon steel these days. I do have a couple of stainless steel pans, they just make more sense for certain dishes. I'm also very fond of my enamel cookware. From what I've seen most kitchens tend to run on stainless and carbon steel. However the home cook should find whatever they feel most comfortable with if it's one kind of pan that's great or if there's someone like me who feels the need for multiple kinds depending on what they're cooking or just the mood of the day I think that's okay. My advice has always been by best you can afford. If that's the $59 set at Walmart that'll need to be replaced in a year go ahead get it. Save up your money and replace with better pans one at a time. That doesn't mean you need to spend hundreds of dollars for a pan. With all the resources on the internet today you can find excellent cookware without spending the prices of these allegedly "the best" cookware. I guarantee you that my triple ply stainless steel that I paid $40 for will cook just as well as one somebody paid $150 or more for
I have stainless steel pots and pans from the 50's maybe early 60's. They are amazing quality and I'm the 3rd owner passed down after death and they still look amazing and work so well.
I discovered you through some short clips and I thought I should check his videos out, if he has a recommendation on pans, and here I am. Holy hell, this content is so well made and informative. Keep the awesome work up!
I’ve been cooking eggs the way you mentioned in the video and it’s been working excellent for the past two weeks. Cleaning afterwords is simple and I like the way the eggs stay really moist.
This wasn’t a hestan promotion. This is a comparison between the different pan types. Hestan sent him out every pan type he didn’t have, so some light mention of hestan ‘features’ is no harm. He isn’t trying to convince you to buy hestan.
It is an unpaid promotion of Hestan. Nice of them to help him with the video, and nice of him to help promote their product and net them sales. @@LuxEternis
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!
Now to be fair I only use high carbon steel pans and I've never had the tomato incident you showed at 4:10. Never. I don't soak my pans in acid, but certainly they are exposed to tomato and vinegar on an almost daily basis. The trick is you need to use them enough for normal daily tasks, such as browning meat, that they develop a thick seasoning. High carbon steel pans aren't special, I don't season them or baby them, they just need daily regular use.
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.
What a great, informative video. Love the bit at the start. I'm exactly like that. "give it to me short, but then explain it further instead of starting with the long-winded explanation"
Definitely going to look into a Hestan pan after watching this video. I can't tell you how many times I've seen cheap stuff marketed as quality, only to see it fail.
I recognized you from the short videos but these longer videos are so much more informative and entertaining! I feel like we get to know you as a person better too. I have one question: If we have to heat the oil to a certain temperature, does that mean that everything we cook on the stainless steel pan will start at the same temp? Is it possible, for example, to heat it up with oil, and then drop the temp to start cooking something gently, and still appreciate the non-stick effect?
In my experience, non-stick is ironically the stickiest type of pan. I've cooked fish and eggs on a well seasoned cast iron but something always gets stuck to "non-stick" for some reason.
Find what you love. As I type this I'm caramelizing onions in my stoneware and malliard-ing my pork mince in a wide shallow stainless. Last week I was cooking and serving in my cast iron. What matters is you understand your tools. Note: I got the stoneware in the department store and the stainless from a secondhand store. The cast irons were a christmas gift. Didn't spend much.
That was a great video and I learned two things I didn’t know. There are universal lids. And, a non stick can substitute a microwave. As I have no microwave and a tiny kitchen those two things are a game changer. I have a cast iron pan and a casserole. Sometimes my cast iron is too small. Maybe I go for a bigger non stick now.
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.
I was seriously considering buying an hexclad set, specially thanks to their "non-stick, easy to clean" promises. Now I'll buy one good stainless steel pan to try it out instead.
Great video! I bought two hexclad pans last year. A wok and a standard pan. I dont have any problems with them right now, but now I am a little worried. 😅 The next pans will be stainless steel for sure!!!!
Cast iron lasts for generations, and is non stick. I have several that belonged to my great grandmother, who died the year I was born, 1958. It's heavy, which is the only issue. Iron leaching may take place with acidic foods, but for almost everyone, that's not a problem.
Nice video and very informative, especially regarding the dishwasher safety of tri-ply stainless steel. But, who said that leftovers can only be reheated with adding fat (oil) to the pan first?
I understand the concept of cooking in really high heat would make the stainless steel pan non stick, but what about recipes that require medium-low heat? Would you recommend 3 ply or 5 ply pan?
8:48 At first I thought it was a joke, it sounds like a CEO throwing around buzzwords 😂. Diamond, titanium and plasma that is one hell of an over engineered pan. Awesome video really gave a great overview about pans
great input! good information, well explained! love it! (i recommend doing a 30 sec tldr version at the end of the video, or a 30 sec summary in reel form)
I like the video and stainless steel is my second favorite type of pan but I use ceramic pans most of the time. I'm a little disappointed that you barely mentioned them. I suffer CFS, so I can't really dedicate much energy to cooking and cleaning. As much as I'd like to use stainless steel and cast iron pans, they are just too much work for me. Now, I don't doubt that the extra effort to use and care for them is negligible to a normal person. However, it comes down to a difference of whether I can cook a meal or not, for me. Simply put, I don't have to do anything special to cook on ceramic. Nothing sticks. It heats up fairly quickly and stays hot just long enough to get the job done. Cleaning couldn't be easier. I've intentionally tried to make a mess of my ceramic pans and I couldn't. Basically, as long as I don't do something stupid and chip the ceramic, my pans will almost certainly outlast me.
My experience with ceramic has been that they are completely NOT durable. And you really can't heat them much about 400 degrees. Which is barely gonna brown anything. I could've covered it more, but I figure it's more of a part of the "nonstick" conversation than the "stainless" conversation. Maybe in a future video.
There are only 4 kinds of pans I have had in my kitchen for the past decade - stainless steel, cast iron (for oven), carbon steel (wok) and teflon. I don't think I'd give any of them up, they all have their use cases and don't give me any issues once they're seasoned properly.
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.
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!
In my personal opinion, you'll need more than one pan in your arsenal anyway. With a couple of specialized pans and a jack-of-all-trades-master-of-none (well, except eggs and some meat alternatives. A Teflon pan is actually pretty good for those). I'm not a professional chef (so take my opinion with a grain of salt), but a decent home cook. So at the moment my pan drawer looks like this (not counting pots, casseroles etc): 2 stainless steel pans (with oven prove handles) I use for vegetables and sauces. They are probably my most used pans in my household 2 cast iron pans (which have a similar field of application as carbon steel), also with oven proof handles) when I need a bit more "non-stick" but also temperature. So again veggies, but also tofu, saitan, etc, some meat alternatives (except for the soft sticky ones), but also eggs that could use a more robust treatment (fried eggs, diner style omelettes or diner style scrambled eggs) 1 carbon steel wok for (unsurprisingly) stir fries, fried rice, "Asian style" fried eggs 1 Teflon-coated pan (with a detechable handle so I could put it into an oven) for french style omelettes or soft style scrambled eggs, reheating leftovers or some of the more sticky, soft meat alternatives 1 cast iron griddle pan that I don't use very often Every surface has its own specific advantages and disadvantages and every surface has its application
Was really hoping you would touch on carbon steel vs stainless, all this video really clarifies is with proper temp control, a stainless steens non-stick qualities are on par with any Teflon pans.
Aluminum, Carbon steel, Cast iron. He said all 3 materials for pan is not ideal due to pan becoming heavier and taking longer to heat up but I guess matter of one's comprehension haha
My family has been heating up leftovers in stainless steel pots for decades. It never sticks, since the sauce etc already has enough oil in it. Sometimes you just need to add a bit of water for food that's dry. You don't need Teflon and other things like ceramics work just fine
Hm, interesting about the leftovers. For pasta, like shown in the video, I always just use a stainless steel pot or pan with a splash of water (to account for what steamed off after serving time, what the pasta absorbed as it sat, and what's going to steam off as it warms), and heat gently. Never bring it to frying temps, so the water in the sauce keeps everything dissolved, then as soon as I serve it I get a splash of water in the pot to keep it unstuck. The exception can be cheese sauces, but those clean off easily enough when you're just warming the food.
I've found that carbon steel seasoning strips incredibly easily, but i've simmered quick tomato sauces (no more than 30 mins) in my cast iron without negatively affecting the seasoning layer. Maybe my pan just has a very robust season over years of use, but it's never something I've had to worry about. I'm probably gonna stick with my cast iron skillet for most sautéing and general use, but I'd probably spring for a stainless steel saucier for specific applications like a long-simmered tomato sauce
Great video! One thing that needs to be addressed though (either in this video or on Hestans website) is their warranty. Their warranty clearly states "warranty does not cover damage caused by accident, misuse, abuse, or normal wear and tear", which directly goes against what they stated to you in this video. I would be interested to see you and/or Hestan address this discrepancy, as currently I would not commit to purchasing one of their non-stick pans without some clarification. Otherwise, amazing job on the video!
Thanks. I'll leave it to Hestan, and specifically their lawyers to clear that up. From my discussions with them, it seems like they are willing to stand behind their product and fix any issues that arise. I hope they aren't just treating me differently because I'm a content creator, but I can only speak about my customer service experience. Which is top notch. I know other people who are also super happy with their customer service, but that's as far as my personal experience goes. Cheers!
@@TriggTube I appreciate the fast reply! Hopefully you are right, and by the sound of your interactions with them and your praise of them as a company, there is a solid chance that they will be true to their word. Putting Hestan aside, this video was the perfect blend of informative and entertaining content, keep up the great work!
Thank you. I tried to be upfront about the brand support, but luckily I don't have to lie about loving stainless or the brands I work with. I take care of that by just saying no when it's not a good food. Glad you liked the video and found it useful. Stainless totally changed the way I cook. I hope it helps others too.
Years ago I got enough coupons to get a piece of cookware. I wanted the large soup pot, but it was sold out already, so I opted for the stainless steal pan. It’s been 9 years now and it is by far the most used pan I own
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.
💯
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!
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 👍👍
USA made 👍
Any upcoming Prime deals?
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! 👍
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 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. 🫡👍
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
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. 👍👍
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.
I've not even trying to buy a pan but the down to earth vibe of this video got me hooked !
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. 😜👍
The scrambled eggs may not stick at 450, but they will be overcooked. Scrambled eggs need to be cooked at a low temperature or they will be tough and dry.
that's one reason I use seasoned cast iron for eggs, you can shut the fire off and let the carry-over heat finish the job with the eggs still at service temp.
It does depend on the style of scramble you like but I cook them like this for under a minute and they're delicious. Def not the same as cooked slower but still soft and moist, maybe more "omeletty"
this is why you heat up the pan with oil, then turn down the heat and cook on cooling down pan. they won't stick and won't overcook from the heat
Scrambled eggs can be cooked in dozens of different ways, the "correct" way is subjective to one's preference.
@ at 450 the only scrambled eggs you can cook are tough and dry.
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!
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!
I just found your channel and am coincidentally in the market for a new set of pans to replace our non-sticks. This helped A LOT! While I can't splurge on the Hestans (although they seem lovely and I would love to have some one day), I will definitely look into stainless now. Thank you for this great guide!
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.
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.
Really love the longer form content, your editing skills shine a lot more, and I really appreciate that.
Glad you enjoy it! Thanks!
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!
Love the video. Was hooked through the whole thing.
Just want to point out that many are health-conscious about using oil frequently in cooking, so non-stick pans are ideal for scrambled eggs if one wants to avoid using oil.
True. For oil free, nonstick is the way to go.
Incredibly high quality video. This included a lot of information that I have been searching for and found here and there in multiple sources, but in a condensed format that made me sure of my next purchases! Thank you so much for taking the time!
Glad it was helpful!
Great video! For leftovers, I use my cast iron pan to heat them. It's been working like a charm.
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.
It's not "making stainless steel non stick", it's not ruining your food with improper technique. Non stick is teflon and teflon is non stick. That label doesn't apply to anything other than teflon. With proper technique, your food will not stick to your cooking surface, whatever it is.
Thanks for the informative and entertaining video. Three points I would like to raise.
First, you left out Hard Adonised (HA) Aluminium frying pans. I bought a set maybe 8 years ago and they are very good if you need a 'non stick' pan that isn't a coated pan. HA pans are pure aluminium, that has been somehow oxidised, which give it its non stick qualities, but it is still 100% aluminium, so not a coated pan. It isn't really non stick, but rather 'low stick'. But almost nothing sticks to it. I use it mostly just for eggs. A little oil and nothing really sticks. Theoretically you can use metal tools on it, but I treat them as if they are Teflon, with plastic or wooden utensils.
Second, these days I do almost everything on stainless steel. Cooks great when you get the hang of it, and easy to clean. Here are some tips I learned along the way. You don't need to worry if you are frying vegetables, only proteins really sticks. The bead test is great to test if the pan is up to temperature, as you always need to be using a hot pan. Just grab a glass of water and place it near the hob, and as it is heating up, dip your finger in the glass and sprinkle a few drops on the pan to test the temperature. I usually do that to get it up to temperature before I add the oil. It's just how I always start. When you then add the oil to the hot pan, you are basically seasoning the pan, which makes it less likely to stick. Make sure your meat is totally dry before you put it in the pan. Use a paper towel or two or more if needed to remove absolutely all water from the meat surface (specially important with fish), as the water makes the meat stick. And if you can get yourself a fish slice (thin, bendable metal spatula) to slide under any food that inevitably sticks a bit, I highly recommend having one for stainless steel, even for more robust meats such as chicken and steak, which will sometimes stick a bit all the same. Finally, if your pan is in real need of a heavier clean, soak for a few minutes in water to allow the gunk to soften up, and then use nylon scrubbers for scraping stuff off, and a bit of vinegar for removing white or discolouration marks. And if eggs stuck and made a real mess of your pan, sorry, I also struggle with that, and have no easy solutions there (soaking doesn't seem to work with eggs!).
Finally, if you still wish to fry eggs or pancakes in your stainless steel, heat up the pan (bead test) and season it by adding a small amount of high smoke point oil like sunflower oil. After a minute or two you can throw that oil away and let you pan cool down a bit (I don't like eggs with burnt bottoms). Your pan is now seasoned. When your pan has cooled a bit (minute or two), you can then add a bit of butter, and then place your eggs on top of the melted butter. The butter has something in it that makes your pan very non-stick. Veg/seed oil doesn't, so eggs will still stick with veg/seed oil. Your eggs will be very unlikely to stick with butter, even if you are using a relatively cool pan. If you are going to be doing eggs regularly (i.e. daily), I would suggest you don't use soap in your pan after cooking if it doesn't need it, as a simple rinse under the tap with hot water, and drying with a paper towel will preserve the seasoning you created earlier. Soap, even if only a little, will remove your seasoning. In any case, if you did everything right your pan won't be particularly dirty anyway. Clearly every few times you will need to give it a proper clean and start again from scratch. Between seasonings I just keep the seasoned pan in the (cold) oven when I do it this way, ready seasoned for the next day.
Thanks again Trigg for putting this video together for us. I enjoyed the light hearted and entertaining nature of it.
Thanks. I'm really glad you added those three points. This video would've been crazy long with all those, but I may add your notes for cooking and cleaning in a future video. 👍👍
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.
Only problem I have with this is that it assumes you will be using a high smoke point oil.
Trying to get olive oil or butter to 450F is practically impossible without burning it.
16:18 Counterpoint: Leftovers can dry out in the fridge so go ahead with a bit of oil or water in the stainless.
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!
Man, I really do enjoy the transparency in this video.
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.
People talking with themselves, filming it and showing it to strangers. Not many years ago and you would have been put in a straightjacket.
You ever heard of a puppet show or play?
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!!💪
Just a small note: even steel cookware surface is not as flat as this video descried. There are lots of micro holes and layers on the surface. High temperature actually widen the holes hence the oil could do a full cover on all the area. That's why high heat is required for both cast iron and steel to become non-stick.
Good point! Thanks for pointing that out. I'll update the video with some more context if I make a follow up.
For all the situations you mentioned to use the nonstick pan, I still use the stainless steel pan "tryplay" even for leftovers directly from the refrigerator.
I have been nonstick pan FREE for 5+ years. 🎉🎉🎉
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!!
I like the way this sponsor is done. Very honest
Thanks! It's easy when you like the brand and they just want you to be honest about the product.
Such a great awesome video. The sheer amount of work gone into this must be insane. Thanks for the content!
It took a while, but I'm glad you liked it!
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?
It's quintessential gimmick cookware. Gimmick products are all the rage on social media for some reason even though simpler is better every single time.
It loses the nonstick properties. Don't get it
yeah i was the victim of secondhand hype my parents got them for themselves then got my husband and i a set for a wedding gift such a pain
i love stainless steel. there was definitely a learning curve but the process got easier! i use nonstick for eggs most of the time though.
Earned yourself a new subscriber just like that! Thank you for the QUALITY, nuances, QUALITY (yea, twice), Rigorous approach while also keeping it light with humor and facts
Thanks! I'll so glad you liked it!
I genuinely believe you don't need a non stick. Strata pans are a carbon steel cooking surface, but it's a clad/laminate pan, with stainless on the bottom and an aluminium core. Lighter than other carbon steel, and easy to maintain. Quite new on the market. The only thing that is an adjustment for some people is learning how to season the pan, but the alternative is the PFAS family of chemicals, which are slowly killing us and the environment (not being dramatic, they are being phased out)
The price of the Hestan product range is simply ridiulous. Try the Zwilling Pro line and you get very good results for a fraction of the price.
WMF also makes affordable, but high quality stainless steel pots and pans
@@Birkirrey True, in fact that's why I have for years now! THe cheaper lines are made in China (but nevertheless good). I opted for the somewhat more expensive Gourmet Plus line. Still my whole set cost me roughly the price of one Hestan pan.
I'm an enthusiastic home cook, and I've recently just transferred to stainless steel! I really enjoyed the video, but disagree with one point! The last one. Adding a little water to the "old" food helps it to not stick!
Very true, never had a problem on stainless steel so far
That makes sense for certain dishes. I'll try that more and see.
Great production! I inherited my parents All-clad cookery made 70s? 80s? and they are spectacular in every way but still have some non stick (Circulon) cookery for boiling water for pasta. A 10 inch stainless with sprayed on canola oil is really the best for making eggs over easy. So easy to clean.
14:15 - this is my issue with cooking eggs on stainless or cast iron. You have to have the pan so hot to avoid sticking that it ruins the bottom of the fried egg and makes it crispy. I prefer my eggs to be delicately cooked (true to scrambled also) so that's why despite having a mixture of stainless and cast iron cookware, I always do eggs on non-stick.
Fabulous video by the way. I'm on-board with the stainless!
The first Skillet I ever bought was cast iron. Nothing will ever replace cast iron in my heart, however I mostly use carbon steel these days. I do have a couple of stainless steel pans, they just make more sense for certain dishes. I'm also very fond of my enamel cookware.
From what I've seen most kitchens tend to run on stainless and carbon steel. However the home cook should find whatever they feel most comfortable with if it's one kind of pan that's great or if there's someone like me who feels the need for multiple kinds depending on what they're cooking or just the mood of the day I think that's okay.
My advice has always been by best you can afford. If that's the $59 set at Walmart that'll need to be replaced in a year go ahead get it. Save up your money and replace with better pans one at a time.
That doesn't mean you need to spend hundreds of dollars for a pan. With all the resources on the internet today you can find excellent cookware without spending the prices of these allegedly "the best" cookware.
I guarantee you that my triple ply stainless steel that I paid $40 for will cook just as well as one somebody paid $150 or more for
I have stainless steel pots and pans from the 50's maybe early 60's. They are amazing quality and I'm the 3rd owner passed down after death and they still look amazing and work so well.
I discovered you through some short clips and I thought I should check his videos out, if he has a recommendation on pans, and here I am. Holy hell, this content is so well made and informative. Keep the awesome work up!
Awesome, thank you!
I think it's so cute that you and your twin brother do these little videos together.
We are business partners. It's great.
I’ve been cooking eggs the way you mentioned in the video and it’s been working excellent for the past two weeks. Cleaning afterwords is simple and I like the way the eggs stay really moist.
These long form videos are awesome and really help me decide what pan or knife I should use. Thanks!
I'm glad you like them! Always happy to help.
"don't waste your money on trendy pans"...and proceeds to promote Hestan which is literally the most expensive, trendy brand you can get 😂
This wasn’t a hestan promotion. This is a comparison between the different pan types. Hestan sent him out every pan type he didn’t have, so some light mention of hestan ‘features’ is no harm. He isn’t trying to convince you to buy hestan.
Bang for your bucks I guess.
I mean it was more of a light ad read
Barely noticed the shilling
It is an unpaid promotion of Hestan.
Nice of them to help him with the video, and nice of him to help promote their product and net them sales.
@@LuxEternis
@HobbiesGamesChillin Holy smokes you guys don't know how the game is played. This is EXTREMELY effective marketing for Hestan.
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 🤭
Now to be fair I only use high carbon steel pans and I've never had the tomato incident you showed at 4:10. Never. I don't soak my pans in acid, but certainly they are exposed to tomato and vinegar on an almost daily basis. The trick is you need to use them enough for normal daily tasks, such as browning meat, that they develop a thick seasoning. High carbon steel pans aren't special, I don't season them or baby them, they just need daily regular use.
The video was so interactive, it's been the first video in ages that I didn't fast forward and rather watched entirely.
Subbed!
Greetings from India 🌹
This is peak dad core and I’m here for 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!
Same boat. Since I don't have my grill, I'll have to learn how to cook in the kitchen...and buy pans...
What a great, informative video. Love the bit at the start. I'm exactly like that. "give it to me short, but then explain it further instead of starting with the long-winded explanation"
Thanks. That's what I was going for. I didn't want to bury the lead, but I know people would probably want to hear more. Glad you liked it.
This was a wonderfully informative video.
Thank you for all the hard work it took to put it together. ❤
Definitely going to look into a Hestan pan after watching this video. I can't tell you how many times I've seen cheap stuff marketed as quality, only to see it fail.
hope these long form videos get more attention because I'm a huge fan of them!
Thanks. Me too! 😜
their nanobond is PHENOMENAL 😍😍😍
I recognized you from the short videos but these longer videos are so much more informative and entertaining! I feel like we get to know you as a person better too. I have one question: If we have to heat the oil to a certain temperature, does that mean that everything we cook on the stainless steel pan will start at the same temp? Is it possible, for example, to heat it up with oil, and then drop the temp to start cooking something gently, and still appreciate the non-stick effect?
Yes. You can drop the temp once heated. 👍 I'll cover that in a longer video. Glad you like the long stuff.
@@TriggTube So kind of you to respond! Thank you, I look forward to another longer video!
In my experience, non-stick is ironically the stickiest type of pan. I've cooked fish and eggs on a well seasoned cast iron but something always gets stuck to "non-stick" for some reason.
Yes! I know what you mean. With a flat sturdy metal spatula too... it's great!
The shot of you serving yourself scrambled eggs was some neat editing. Well done sir!👌
Thanks! Glad you noticed it. 😜
Find what you love. As I type this I'm caramelizing onions in my stoneware and malliard-ing my pork mince in a wide shallow stainless. Last week I was cooking and serving in my cast iron. What matters is you understand your tools.
Note: I got the stoneware in the department store and the stainless from a secondhand store. The cast irons were a christmas gift. Didn't spend much.
Agreed.
Not gonna lie, using nonstick to reheat food is actually kind a genius
Even if I HAD a microwave. 9/10 tens the nonstick pan would be the move.
That was a great video and I learned two things I didn’t know. There are universal lids. And, a non stick can substitute a microwave. As I have no microwave and a tiny kitchen those two things are a game changer. I have a cast iron pan and a casserole. Sometimes my cast iron is too small. Maybe I go for a bigger non stick now.
Yeah. Both are Game changers.
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.
Stainless Steel for my wok, and cast iron for almost everything else works great for me, and I think I have tried almost all of them.
I was seriously considering buying an hexclad set, specially thanks to their "non-stick, easy to clean" promises.
Now I'll buy one good stainless steel pan to try it out instead.
All non-stick pans are afraid overheating, coating are burned and change color - its not case for replace by warranty.
I reached the same conclusion as you and bought myself a Heritage Steel titanium frying pan a few months ago and it's the best.
Huzzah! Way to go! You've seen the light
Great video! I bought two hexclad pans last year. A wok and a standard pan. I dont have any problems with them right now, but now I am a little worried. 😅 The next pans will be stainless steel for sure!!!!
I hope they last you as long a possible. 👍
Cast iron lasts for generations, and is non stick. I have several that belonged to my great grandmother, who died the year I was born, 1958. It's heavy, which is the only issue. Iron leaching may take place with acidic foods, but for almost everyone, that's not a problem.
This channel gives me 2013 youtube vibes. Which is awesome.
I'll take that! Haha
Nice video and very informative, especially regarding the dishwasher safety of tri-ply stainless steel.
But, who said that leftovers can only be reheated with adding fat (oil) to the pan first?
I understand the concept of cooking in really high heat would make the stainless steel pan non stick, but what about recipes that require medium-low heat?
Would you recommend 3 ply or 5 ply pan?
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.
Greenspan is a bit better for lower heat cooking for olive oil, but stainless steel is good too
8:48 At first I thought it was a joke, it sounds like a CEO throwing around buzzwords 😂. Diamond, titanium and plasma that is one hell of an over engineered pan. Awesome video really gave a great overview about pans
Best video I have ever seen about food science, a masterclass...
Thanks!
great input! good information, well explained! love it!
(i recommend doing a 30 sec tldr version at the end of the video, or a 30 sec summary in reel form)
I like the video and stainless steel is my second favorite type of pan but I use ceramic pans most of the time. I'm a little disappointed that you barely mentioned them.
I suffer CFS, so I can't really dedicate much energy to cooking and cleaning.
As much as I'd like to use stainless steel and cast iron pans, they are just too much work for me. Now, I don't doubt that the extra effort to use and care for them is negligible to a normal person. However, it comes down to a difference of whether I can cook a meal or not, for me.
Simply put, I don't have to do anything special to cook on ceramic. Nothing sticks. It heats up fairly quickly and stays hot just long enough to get the job done. Cleaning couldn't be easier. I've intentionally tried to make a mess of my ceramic pans and I couldn't.
Basically, as long as I don't do something stupid and chip the ceramic, my pans will almost certainly outlast me.
My experience with ceramic has been that they are completely NOT durable. And you really can't heat them much about 400 degrees. Which is barely gonna brown anything. I could've covered it more, but I figure it's more of a part of the "nonstick" conversation than the "stainless" conversation. Maybe in a future video.
There are only 4 kinds of pans I have had in my kitchen for the past decade - stainless steel, cast iron (for oven), carbon steel (wok) and teflon. I don't think I'd give any of them up, they all have their use cases and don't give me any issues once they're seasoned properly.
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.
I only use steel and cast iron. I'm tired of them putting chemicals in my frying pans making my frog legs gay.
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!
In my personal opinion, you'll need more than one pan in your arsenal anyway. With a couple of specialized pans and a jack-of-all-trades-master-of-none (well, except eggs and some meat alternatives. A Teflon pan is actually pretty good for those).
I'm not a professional chef (so take my opinion with a grain of salt), but a decent home cook.
So at the moment my pan drawer looks like this (not counting pots, casseroles etc):
2 stainless steel pans (with oven prove handles) I use for vegetables and sauces. They are probably my most used pans in my household
2 cast iron pans (which have a similar field of application as carbon steel), also with oven proof handles) when I need a bit more "non-stick" but also temperature. So again veggies, but also tofu, saitan, etc, some meat alternatives (except for the soft sticky ones), but also eggs that could use a more robust treatment (fried eggs, diner style omelettes or diner style scrambled eggs)
1 carbon steel wok for (unsurprisingly) stir fries, fried rice, "Asian style" fried eggs
1 Teflon-coated pan (with a detechable handle so I could put it into an oven) for french style omelettes or soft style scrambled eggs, reheating leftovers or some of the more sticky, soft meat alternatives
1 cast iron griddle pan that I don't use very often
Every surface has its own specific advantages and disadvantages and every surface has its application
@@Ghostbear2k Nice reply! Your collection is quite close to mine actually!
I also have a small copper one for sauces. Love that one too.
Was really hoping you would touch on carbon steel vs stainless, all this video really clarifies is with proper temp control, a stainless steens non-stick qualities are on par with any Teflon pans.
Aluminum, Carbon steel, Cast iron. He said all 3 materials for pan is not ideal due to pan becoming heavier and taking longer to heat up but I guess matter of one's comprehension haha
My family has been heating up leftovers in stainless steel pots for decades. It never sticks, since the sauce etc already has enough oil in it.
Sometimes you just need to add a bit of water for food that's dry.
You don't need Teflon and other things like ceramics work just fine
Thanks for sharing! Yeah. It's mostly for dry leftovers. 👍
Hm, interesting about the leftovers. For pasta, like shown in the video, I always just use a stainless steel pot or pan with a splash of water (to account for what steamed off after serving time, what the pasta absorbed as it sat, and what's going to steam off as it warms), and heat gently. Never bring it to frying temps, so the water in the sauce keeps everything dissolved, then as soon as I serve it I get a splash of water in the pot to keep it unstuck. The exception can be cheese sauces, but those clean off easily enough when you're just warming the food.
I've found that carbon steel seasoning strips incredibly easily, but i've simmered quick tomato sauces (no more than 30 mins) in my cast iron without negatively affecting the seasoning layer. Maybe my pan just has a very robust season over years of use, but it's never something I've had to worry about. I'm probably gonna stick with my cast iron skillet for most sautéing and general use, but I'd probably spring for a stainless steel saucier for specific applications like a long-simmered tomato sauce
Yes. That is totally my experience too. Cast iron is far more resilient than carbon steel in my experience.
Great video! One thing that needs to be addressed though (either in this video or on Hestans website) is their warranty. Their warranty clearly states "warranty does not cover damage caused by accident, misuse, abuse, or normal wear and tear", which directly goes against what they stated to you in this video. I would be interested to see you and/or Hestan address this discrepancy, as currently I would not commit to purchasing one of their non-stick pans without some clarification. Otherwise, amazing job on the video!
Thanks. I'll leave it to Hestan, and specifically their lawyers to clear that up. From my discussions with them, it seems like they are willing to stand behind their product and fix any issues that arise. I hope they aren't just treating me differently because I'm a content creator, but I can only speak about my customer service experience. Which is top notch. I know other people who are also super happy with their customer service, but that's as far as my personal experience goes. Cheers!
@@TriggTube I appreciate the fast reply! Hopefully you are right, and by the sound of your interactions with them and your praise of them as a company, there is a solid chance that they will be true to their word. Putting Hestan aside, this video was the perfect blend of informative and entertaining content, keep up the great work!
Thanks! I'm always worried about that balance. Glad it struck a chord.
I had a badly burned stainless steel pan. When it had cooled off I put in water and detergent and the next day is was very easy to clean.
The video DID seem a bit ad-y, but made good points and the reason for using nonstick actually made me go "ohhhhhhh", so have my upvote! :D
Thank you. I tried to be upfront about the brand support, but luckily I don't have to lie about loving stainless or the brands I work with. I take care of that by just saying no when it's not a good food. Glad you liked the video and found it useful. Stainless totally changed the way I cook. I hope it helps others too.
That clone shot with the food hand-off was so smooth 😲
😎
Years ago I got enough coupons to get a piece of cookware. I wanted the large soup pot, but it was sold out already, so I opted for the stainless steal pan. It’s been 9 years now and it is by far the most used pan I own
Oh yeah. You made the right choice.
Really appreciate the way you deliver information. Good stuff.
Why is Rob Lowe talking to me about pans...? 😂
I stopped using non stick after many of our non-stick coating starting coming off. Went stainless and so glad we did
Glad you made the switch!