OurPlace Always Titanium Pan Pro Review: Is It Worth It? | JON KUNG
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- Опубликовано: 26 июн 2024
- I'll be honest... I've never been a big fan of OurPlace pans, but then I was sent the Always Titanium Pan Pro. In this video, I put the OurPlace Always Titanium Pan Pro to the test. Is it truly non-stick? Is this OurPlace pan worth buying? Needless to say, the results and my official review may surprise you, as they did me.
#OurPlace #kitchengadgets #kitchentools
0:00 Is OurPlace good cookware?
0:59 OurPlace sent me a pan...
2:47 What is special about OurPlace pans?
3:58 Let's try cooking using the OurPlace Titanium Always Pan Pro
5:25 Cooking a fried egg on the OurPlace Titanium Always Pan Pro
7:53 Cooking an omelet on the OurPlace Titanium Always Pan Pro
9:04 Cooking a steak on the OurPlace Titanium Always Pan Pro
12:29 How easy is it to clean an OurPlace pan?
14:17 Cooking salmon on the OurPlace Titanium Always Pan Pro
16:57 Cooking a stir fry on the OurPlace Titanium Always Pan Pro
19:49 Cooking cheese on the OurPlace Titanium Always Pan Pro
20:44 My official review of the OurPlace Titanium Always Pan Pro
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Disclosure: OurPlace supplied me with this pan free of charge and did not commission this review. My thoughts on the pan were wholly unaffected by any prior relationship I've had with OurPlace and I made this video entirely on my own.
My OurPlace Always Titanium Pan Pro Review: Is it worth it? | JON KUNG
• OurPlace Always Titani... 
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I live in an area with a teflon factory and they gave a lot of people cancer so i have beef with none stick pans. This sounds like a very interesting alternative.
I think it’s hope for people who are trying to get away from no stick like teflon
Teflon is pretty much inert and doesn’t react to our biology. U can literally eat it and it will cone out in ur poop. Does not cause cancer.
If u think that factory caused cancer, I imagine they are dumping toxic chemicals somewhere in ur area?
Not to diminish anything because either way it’s awful, but wasn’t it the PFOA used in manufacturing that caused cancer not the Teflon itself? That’s why regulation was passed to ban it
Well I'll be damned. An egg pan that can stand up to the abuse of my family members. Durability not standing... Would love to see a long term review in a few months like 3, 6, 9, 12.
That’s my plan!
If it is titanium and the aluminum is a high heat alloy, I’d imagine this pan is indestructible unless it warps or cracks.
Yep, like everyone, I've had pans that were awesome out of the box, but then a year or two later...a shit show.
Your storytelling, intonation and choice of words plus the editing, buttery voice and pups 🤤 chef‘s kiss!
❤ and the adhd sprinkled on
Thanks so much! 😊
Great summation of the considerations at the end, Jon. Thank you for the thoughtful review (and reminders on how best to use stainless steel pans).
And I couldn’t help but stare at the wall mounted light panels in the basement. They’re ALIVE!
Will check in within the next few months! Thank you for your video, and the tests and passion behind it!
This is very helpful thank you for your hard work!
You're very welcome!
Sooo glad to see your posts back on my TL I love your vids and haven’t been getting notified.
I’ve been putting out shorts every day since Christmas so definitely double check your settings if you want to be notified. Although getting pinged every day might be a lot.
Saw this tip on another channel - you can use a paper coffee filter instead of paper towels to spread the oil on the pan. It won't tear up like a paper towel.
This was a great video. I'd love to see more on this style
Love his eloquent review style. Full charisma. Had to subscribe!
Thank you 😊
Great Vid. Fun video to watch. Like your attitude, honest and informative.
Great video, Jon! I liked how you emphasized how the cook and pan can adapt to each other. So many reviews consider the cook as static and pans better or worse along their various attributes.
Kewl! Thanks! - Looking forward to the follow-ups, and then maybe I'll pull the trigger.
Very useful review, I’m gonna buy one.
I am jealous of your sink. Ours is really small compared to it. That was a well made video and it answered a lot of questions i had about the pan. Thanks for the video
i love a subtle “how the pan handles” pun right as you grabbed the handle 😂
We love a sophisticated consumer of content 😌
Thank you for your very interesting and very thorough review.
That's wild whattt, cool video man
I made such cheesy frisbees this very evening for my dinner! I have no non-stick pans anymore because of the toxicity of the coating. I'm sticking with my cast irons to work out while I cook. Great vid, bud. ;) S
Thank you!!
To spread your oil use a silicone small brush, they are great. Loved your video, thank you!
Was just searching for advice on induction compatible pans such as stainless steel, carbon steel, and now I have this lovely consideration too!
200 dollar pan tho =/
I'm looking forward to your report oin 6 months! One thing I wanted to ask to look out for is if the fond buildup can still be reasonably 'stewed' out and how it will taste - which leads me to also wanting to ask, how it performs for starting off stew ingredients and for curries! Thanks so much Jon :3
I agree on the french omelettes!
Wow thank you for this. Subbed
Fantastic review! I was sketchy with their original pan. Also not convinced with the Gordon Ramsey pans. This titanium pan has me intrigued. But that is, indeed, a steep price tag for a 10"er
I have pet birds so can’t have any teflon etc. and have been curious about this pan. Thanks for the review!
Well produced thorough video!
Thank you!
Thanks for the review! Curious if you can do scrambled eggs with it though?
I have watched the video and am pleased the pan performs.
Regardless I favor cast iron still.
This might serve as a good supplemental less stick pan IF it is as durable as they claim.
May I suggest an Olive Oil Spray Bottle. Available on Amazon. ($10) What's nice is that you get coverage with just a small amount of oil. I have a few & Love them. Also, a small pastry brush might work. (silicone) Love the video, nice to see an impartial view. 😊
Second clever pastry brush recommendation but the olive oil spray bottle is a good idea too!
I’m so basic when it comes to those things I’m just used to using a towel. I should get on these tools
@jonkung LoL 😆 I like the fact that you can cut back on the oil. Also, the cans you purchase at the store are expensive and not good for our environment. I
Love my Kiitchen Gadgets. Have a nice weekend.
Informative video! I've watched a couple others, but yours is the first that really went in-depth with the cooking experience. Another mitigating factor with the cost might be that, at least in principle, someone with very limited space could have this as their one do-it-all frying pan.
Only a few more weeks till it do the 3 month follow up
Silicone brush for the oil?
Great video! Thank you
You know, that's impressive
Like… actually tho.
Thank you very much. I'm legitimately shopping Hestan Nano Bond because I want a one and done and something slightly easier and more durable than stainless. I had written off this brand but maybe I'll put off buying the Hestan until you come out with an update on this ❤
Hestans Patent expired on those pans as I understand. There will be cheaper versions soon
@jonkung thank you for the response! This is actually one of the only reasons I haven't bought into them already! I'm still considering buying one of them for a main pan and then waiting it out for more affordable options to show up (or their price to drop)
“Let’s just do it do it!” My new motto!!! ~Jajamyun Guy 😂
"oh. well, then i guess i should STFU." 🤭
that tickled TH out of me!! 😅🤣😂🤭
Thank you for this video. I suggest you use a medium silicone brush to spread your oil in the pan.
My thoughts exactly 😀
I wish they would make one that seals steam without the opening for the wooden spatula with custom hole! Go tell them! that's the game stopper for me.
Thanks for the video. Just a few things. Use a brush; also not sure I would use a wooden utensil to maneuver or flip the egg.
You should consistently use this pan and give us updates, maybe a 3,6,9,12 month update. I’d watch it and based on it maybe I’d even get a pan 😂
You could spread the oil with a brush. That's how I seasoned my Hexclad Wok prior to first time use. That pan obviously works, but it's very expensive too...😉I'll probably still get one though 😆BTW salmon should be cooked until the internal temperature reaches a level where it kills any parasites that may be present.
Loved this video… I’m influenced lol. Does the handle get hot?
Not noticeably so. Careful taking it out of an oven tho
Awesome review, you checked every box that’s needed to get a thorough understanding of how well it works. I was hoping someone would do the cheese test .
Thank you 😊 I’m trying to consider actual home use in my testing.
@@jonkung Thanks for the reply, and the review 😊.
I… want that steak. A lot.
I must go grocery shopping first but it’s a big week
I hope you get a big steak
Hey Jon. Great video. It's given me a lot of confidence in potentially purchasing one of these. I wondered what your thoughts were on the spatula slot near the handle and then the inability to enclose steam. Is that a negative for you? I should add I am not a good cook! I'm trying get rid of forever-chemicals from my pans.
I’ve never really had an issue with it. Even when pan frying dumplings where you need the steam to stay in it doesn’t seem to matter much. Only thing it that it can get a little hot on the handle if you steam cook that way for a long time but a towel loves that and it’s a minor nuisance.
to spread the oil around I would just use a silicone basting brush. Just a thought. New subsciber
Bro is that piece of metal in the pan at 6:58? I think you cooked it into the egg on accident.
Edit #2, can't wait for electric bugaloo, commented before the ending, I should have known, my apologies for the disrespect.
I'd be interested in a follow up video after a month or two once you've put the durability to the test. I do really appreciate you doing "no frills" dishes like fish, cheese, and eggs (ingredients that tend to stick) with care to minimalize outside variables.I
Edit : I really appreciate your reviews and your honesty (as well as your recipes and other media of course)
I will be doing more on this for sure. As of now it’s my go to healthy meat pan because I can sear meats with very little oil.
Thanks for the review! Love your stuff!
I wish OurPlace would ship to EU as well but oh well :-(
Same goes for the cool Control Freak induction you have there is unavailable in EU for now, at a reasonable price.
Would love to know what you used as a soap dispenser and the little brush to clean the pans :O Thank you
I'd love if they made this in some more shapes, high walls are a bit annoying for things like frying eggs and trying to get a spatula in there
Yes, I was thinking of the same. Pancakes, crepes, flour batter with vegetables in it to make like a pancake and lift with a spatula as you would from a pan without walls probably is going to be difficult it seems, especially if you want to do oil less cooking. He has a spatula, but didn't try with it, lets see in his next video maybe he will show.
My everyday $40 Ceramic GreenPan is waaaay more non-stick than that $150 Titanium Hipster Pan. Granted, with everyday use and abuse (with soft silicon tools and gentle washing) it lost its mojo after 8 months. But $40 bucks that works is $40 bucks that works!
$40 is more expensive when you have to keep replacing it.
I'm thinking... dip a brush into the oil and brush it on might coat the entire pan surface? ( still watching vod)
That’s a good suggestion. Wish I thought of that though I’m not keen on having another thing to regularly wash while using the pan.
Mate u sound like someone who has spend decades in IT industry .. we all are jaded and cynical about 90% of most junk on market LOL , keep up the great work !!! Love the presentation .. will I buy it ? Well am old IT so am jaded and cynical LOL .... who knows...
If you can wait, I’m gonna do a follow up three and six months later. Will find out if it’s truly worth it then.
LOL I just bought one ... for fun .. lets see how I go ....
I think I'll stick with the SS for now. Tfs.
Would be interesting to see something like pancakes or French toast cooked in the pan, I wonder if a batter thin enough would fill the holes in the grid and get stuck?
I’ll try that next
❤
The only thing I want to know is, can this thing fry cotton tofu cubes without making scramble? I’ve got that same demeyere proline pan too, she makes beautiful crispy tofu but I can barely lift the damn thing.
I’ll bet you could. I’ll test it out next.
@@jonkung that would be amazing, thank you so much! If that works out, it’s going straight in the cart 🍳
I have 3 questions that didn’t come up in your review: 1- when thr lid is on and you are steaming food, does the handle get blasted with high temp heat enough to burn your hand? 2- how would it stand up to Barkeepers Friend? 3- thanks!
With pans the best test is long term longevity and non stick properties after like 2 years
I'm so glad to see someone else likes cheese that way 😂
Cronch cheese
Interesting pan. I wonder how the “non-stick” works after some longevity?
I just went nuts on it with a metal spatula and then threw it in the dishwasher. I’m not being gentle at all. Will report back in three months.
What brand are the plates you were eating the steak and fish on?
CB2. lol they were left over from when I used them at my old studio kitchen
The stainless steel pan you weighed it against is the heaviest there is , the Demeyere Atlantis ( Aka proline ) is known to be mega heavy) . Other than that , awesome review. 😊
It’s damn heavy but it’s a stunning pan.
@@jonkung I have it too but it’s a learning curve I guess 😅. What kind of food would you cook in it vs what kind you wouldn’t and might use the always pan pro instead if I may ask ? It’s the heat retention of the Demeyere that I’m afraid of 🤣.
I always sear steaks in it. Anything that need browning. Still the best induction cookware out there I think.
That grid pattern on that egg white is so unappealing I think it gave me trypophobia. Also I was hoping to see an egg test without bringing the pan past the temp where a plain stainless surface wouldn't stick either - I get not liking French omelettes or soft colorless whites, but it's no surprise that eggs release easily with butter when they're browned that deeply, the pan looks to be past the Liedenfrost point there. Sticking issues with uncoated pans are usually in lower temp cooking, how does it do with cooking eggs gently?
Definitely needs a slight carbon layer but the design looks like it will lend itself well to that. For now though I'll stick to my Ninjas. I don't have room in my budget for this yet. I love the spatula holder though. That's ingenious. I'd likely replace it with a Ninja one though. Not a fan of wood for food contact.
Silicone brush to spread oil works better than wooden spatula. Duh. Other reviewers dissed the goofy notch in edge for the $3 wooden spatula, which points steam DIRECTLY to handle if using the lid! The self-storing spatula seems like an odd thing to trade off for a steam leak like that Lid is VERY thin (0.7 mm).
The reason the steak lifted off and it wasn't a complete sear is because of the tendon on the edge that became tense due to the heat and made it go concave, you gotta snip that part with a scissor first and that won't happen.
I want one of those Control Freaks so bad but 1500 bucks is like 3 weeks of work
Excuse me sir but where can we buy your shirt?!?!?!?!
Lisa is gonna have them available soon!!
Durability of stainless and nonstick? Cast iron seasoned properly is both of these
Durability of stainless and LOW MAINTENANCE of non-stick. Not every home cook has the lifestyle for babying a pan. I’m not going to buy cast iron only to throw it in the dishwasher 😂
If it still looks good in a couple years maybe. Meanwhile I’m going to continue using my cast iron, stainless and carbon steel.
That first egg demo made me think nah, nonstick.
If it's got no coating at all, why is the inside black like teflon?
I think that’s just the coloration of the titanium
It’s pretty cool. But at 200$ I’ll stick to my lodge cast iron and oldschool stainless steel pans
would love to see this long term before I shell out 200 dollars to a pan..... but if this is even moderately non stick with the ability to use metal utensils without destroying, it will be worth it.
Got nothing on my well-seasoned cast iron Griswold pans.
Start a series of reviews and this is not all Titanium. It is Titanium with Stainless Steel for the cooking surface. Hexclad v Ourplace here: Our Place Titanium Always Pan Pro Review | Episode 1
ruclips.net/video/VJPAoUlFf9k/видео.html
Need an update
wonder how crepes would turn out on this.
Spotty, I assume.
A stupidly pedantic statement: "titanium goes to space" like some of it sure, but not all titanium is space worthy and is probably not the kind of metal you'd want to make a frying pan out of anyways. Titanium alloys have ranges of properties just like aluminum or just like steel. Not all aluminum becomes airplanes or tinfoil, and not all steel becomes submarines or steel wool.
That was sarcasm pointed at the titanium iPhone announcement. Sorry if it was too referential.
The only place for Tri-ply stainless steel would be cost effective.
Stainless steel goes to space also.
Is it oven safe?
Yes to like to 1000°F
But can you scrub it with .... like scorched earth?
I used a blow torch on it to quicken my sear
After watching this video, I watched another video about the pan and they claimed that the titanium in this pan is just in the titanium oxide coating which it does have. Video was from cult flav
That’s wild because I know titanium dioxide is white food coloring.
It has three different layers of steel. The coating is just regular titanium.
Interesting to see if this titanium “coating” is durable consider the price tag!
@@jonkung It is titanium oxide per the coating's patent (and a detail I got wrong in the review was conflating titanium (IV) oxide - aka titanium dioxide - with titanium oxide).
@@nomanejane5766 Not quite! It's titanium oxide in a rutile form per the patent.
Want to do a real test? Try browning pork sausage in the pan.
Why would you buy this over just stainless steel which is significantly cheaper?
Use a spray oil
I was feeling special and involved until I looked at the comments 🤦🏻♂️🤦🏻♂️🤦🏻♂️ The vast majority of responses got a like.
I try to read them all initially after posting a long form. This and my community tab I try to stay active on. But I’m not the best at it, tryin to be better.
@@jonkung sorry for being so harsh…I was having a bad night.
La Cruset is a total disappointment. I got their non stick replaced under warranty 6 months back and the new one is also peeling off
What on earth is goin on with that glove at 11:40 ?
Do Bacon
Bacon is cooked in the oven
🍝🦆
Good review but my carbon steel pan does just as good and is cheaper.
Yes. A good carbon steel can do a lot this pan can do. Although I did make a particular acidic pasta sauce in this pan last night thinking “this would have totally wrecked a cast iron seasoning…”
Honestly man there's basically no one else I'd trust with this review. I'm wildly skeptical of this company but this tech just seems to useful for me to ignore. I'm going to look up titanium cookware like this to see if I can do any better, or if they're just copying off of someone else's Idea's like all the Hestan fakes.
There’s not a lot out there right now besides the wildly expensive Hestan brand. But their patent has expired so be prepared to see some in the future.
Steel is stronger than titanium, but titanium is lower weight. Your SS pan lasts a life time. The titanium will probably give you half a life time
No titanium is stronger by weight compared to steel. If titanium was as easier to reduce we would be using it a lot more.
I don't know, stainless steel always loved, and cast iron is forever❤, but titanium somethin new😅😅
Titanium is such a fancy metal
@@jonkung Yes Sir.😅😅
I don't for one second believe that u can use this or hexclad without scratching the coating... just use wood utensils on ur non stick pans. I bet if u took a microscope to this pan after 6 months, u will see it all scratched up, thats why they use a dark coating
If you did that to any pan you would see scratches regardless of the material. They purport to call this a titanium layer as opposed to a coating.
@@jonkung yeah but other brands aren't charging u a premium for the non stick coating that allegedly doesn't scratch. Layer vs coating, its just semantics, so they can use it as a marketing ploy...I'll be waiting for the 6 month update tho ❤
@@nomanejane5766 it’s not semantics, you seem to be misunderstanding the construction of the pan. Non stick would be a layer sprayed on to the surface of the pan. This pan has a pattern stamped into the material. Imagine any regular pan you’ve used before with a pattern stamped into it. You can scratch it, like any other material, but there is no coating that could be scraped off
@@sheetstr88 are you saying that because it (the titanium)is stamped in it can’t be scratched through?
@@m.theresa1385 the only function of the stamping is to improve the non stick qualities of the pan. The texture it creates makes it stick resistant. It’s a trade off because it will not perform as well as a non stick coating, but there is no coating to peel off.
Teaspoon of oil is a lot for a non stick pan… bruh and you using 1-2 tablespoons is just crazy, gotta check your cholesterol levels.
Also, try using a cooking/baking silicon brush to spread the oil evenly, or an oil spray