Original Hexclad video - ruclips.net/video/OQoqlBog7UI/видео.html Master Stainless Steel Cookware in 15 Minutes - ruclips.net/video/VayWYFOu2xA/видео.html In this video, I break down my search for the perfect stainless steel cookware FOR US! Here are the brands that I compare: Heritage Steel, All-Clad, Demeyere & Made-In. **Heritage Steel is not a sponsor but they did create a coupon code for you to save 10% if you decide to get any products from them. Use coupon code BEERGR at checkout! My Hexclad cookware only lasted 18 months before the PTFE (Teflon) non-stick coating began to flake off. Yes I used the pans exactly how they were marketed, with metal utensils, dishwasher, etc. I would recommend that YOU do NOT and they might last longer. Because of YOUR comments in that previous video, my family decided to go with Heritage Steel Cookware to replace those pesky Hexclads. I hope you enjoy and find some value in this video to help you with YOUR search for the perfect and LONG LASTING cookware. Big shout out to Danny from Heritage Steel to answer my questions for my viewers! Thanks Danny! I appreciate YOU, thanks for watching! LINKS: Heritage Steel ➡ geni.us/heritagesteel. (Coupon Code BEERGR to save 10%) @eater ➡ www.eater.com/ @AllCladOfficial ➡ geni.us/all-clad @MadeInCookware ➡ geni.us/made-in @ZWILLINGUSA ➡ (Demeyere). geni.us/demeyere
The problem I see with HexClad's warranty is paying to ship them back to get replaced. I'd rather not continue the nightmare. I only use cast iron and AllClad, but I also live in 420 sqft.
Glad to hear you and your fam are enjoying the Heritage Steel upgrade! I may add a few of their niche pieces to my cookware, like the paella pan and wok. Great job in this one! You really passed along a lot of great information for people who may be in the market for some cookware, or even just introducing the idea of a possible switch. I realize it's not a cheap initial investment for many, but the returns are long term. It doesn't even need to be expensive. I know people that have completely piecemealed their collection, and now have an excellent collection. As always, thanks for sharing and all of the effort that you put into your content! Looking forward to see what's next! :)
Thanks for watching! I know it was a long one but the info felt important to me. Changing things up on the channel so that vids are more fun to make, stay tuned
Honestly i hated my first 9$ rough as sandpaper ozark cast iron for sticking and rusting like hell to eggs and stuff i sanded it out of frusteration. It sears a beautiful steak and can cook things like a oven if you put another pan on top dutch oven style and i love it smoothed. But i still love using a nonstick or ceramic for eggs or at least a drop of oil, even though the cast iron is now egg sliding nonstick with a drop of oil smoothed and seasoned now. IMHO cast iron needs work to work, the recommendatons of a hr x 4x to season is a huge pain in the ass but for just cooking on the stovetop, with a thin spritz of oil, that works well. Though carbon steel is meant to be the same as a cast iron's smoothness without the heat retention. The heat retention is what makes a beautiful steak crisp up on cast iron though and food cook evenly. Though nonstick ceramic/teflon is truly egg without oil sliding nonstick. If anything sticks to a cast iron pan, it isn't /wasn't uncommon to either spend a hr scrubbing or soaking for a few hrs and having to reapply oil and dry immediately when taken out of water to avoid rust spots before the seasoning was forming. o Teflon 7-10$ = nonstick, lightweight, but potentially carcinogenic (over 500F or leaving a burner on / Scrapes microplastics with non silicon tools, cheapest) o Cast iron: 9-20$ = Retains heat, makes beautiful steaks, can crisp up tater tots and fish sticks like a oven, can put two on each other to make a mock 'dutch oven'. Sticks like hell when unseasoned/eggs put raw. Sometimes sticks like hell when rough vs pebbly. o Carbon steel 20-40$: Basically like smooth cast iron but without 200$ price tags, low heat retention but safe. o Stainless steel 20-40$: sticks a little but also like carbon steel. o 200$ factory smoothed cast iron / 200$ hexclad: I mean you can sand it yourself in a hr or with a dust mask, eyeglasses and sander or 1$ dollar store sander block whetstone and some water and spare clothes you don't mind getting dirty for the cast iron. But if you make doctor level money, sure.
@@Mind69420Carbon Steel is a great option but not for me. The heat retention isn't in the same class as Cast Iron. And I cook mostly meat. So heat retention is critical.
Us Asians have been saying for years that hexclad is a scam because in Asia pacific and southeast Asia we've had this "hexclad style" pans for more than a decade now and at a fraction of the cost (around 25-40 usd) depending on where you get it from, and even then that is not worth it
@@FofXequalsYnotLearn how to cook and control temperature so you don't have to use non-stick. Stainless steel and enameled cast iron are the way to go with pots.
I've spent the weekend researching stainless steel pans. Now, I could stay with what I own, a Home Gourmet line that I've used for decades. However, it has a silicone handle that moves around it's rounded handle. While I've not had an issue as I've learned how to hold them to avoid incident, I want to get a safer set as I'm teaching my 13 yr old grandson some cooking skills. (These are very heavy pans, I believe either 3 or 5 ply ). That being said, I've been leaning toward the Heritege Eatery, but was questioning it against the Made-in line. I like that this is family owned, and your review here has sealed the deal for me which pans I'm going to purchase! Thank you so very much!
Just ordered a new Miele 30” induction range and turfed our 30 year old Sears pots and pans for a new Demeyere Atlantis set. I’m quite excited to try it all. First luxury range, first induction range and will be our first time cooking on luxury cookware.
I've already used only stainless steel pots and recently switched to only ss pans, too. I wrote some blog posts on my personal experience and opinion about different pans materials and why stainless steel is by far the best of them all for me. I couldn't get hold of the brands you recommend from here, in Scandinavia so my new ss pans are from Merten&S, Tramontina and Seido. I think they're cheaper than the ones mentioned here but I'm very happy with them. I use metal utensils on them and yes, they do get scratches but the great thing with ss cookware is that it doesn't matter. Thanks for nice videos.
Depends on the quality of your stainless steel. At least here in the US. Some stainless steel is just nickel plated steel, and scratching through the nickel layer will absolutely destroy your pans.
@@josephwilliams1915 I hope not, so far they've been doing well. I have 2 old ss pots which are more than 30yo and still doing a great job. That nickel plated sounds awful, have you had it yourself?
I bought Heritage steel Titanium set this summer. it’s truly amazing to cook with. It takes some time to learn, but crust that it creates, easiness to clean in my opinion is simply awesome.
I almost got the All-Clad D5, but decided I wanted lighter weight cookware so bought D3. I love it. I use Bar Keepers Friend occasionally to polish it up.
My Mom and Grandma taught me how to cook with stainless and cast Iron. Learned about carbon steel cookware and knives while working in a restaurant in my teens. I've never understood buying non stick which *will* degrade over time, never mind potential health risks. Yes I have to put in a bit more effort and TLC but properly seasoned and maintained all my cookware should last as long as I do. Bar keepers friend is also great for removing scorch marks and you can use it for a ton of other stuff, not just stainless.
I'm currently in this rabbit hole looking for the "perfect" cookware while not being too expensive. So far, I am leaning towards Misen for the frying pan. I will look at other types of pans later. Advantages of Misen over Heritage Steel Eater for 12" frying pan: 1. While the 12" pan is almost the exact same price, Misen has a combined 10" and 12" pan deal for much less. 2. Misen has a larger flat cooking area. 3. Misen has a higher metal thickness and weight, meaning it should hold heat better when placing a cold object in it. 4. Misen has a slightly taller wall height, meaning harder to spill and better to contain splatters. 5. Misen has a longer handle, better for keeping you hand away from the heat. 6. Misen has sealed rims/edges, meaning truly dishwasher safe and would not develop sharp edges over time. Misen is made in China, but I don't care. Once I'm getting quality for my money, I am good.
LOL! One can really geek out on these videos. I never thought I would spend so much time watching videos about cookware. Thus far, I love my Hexclad but am sure that they will eventually deteriorate over time. I will just take care of them like I normally would any other pan. That being said, I have much cheaper cookware that has never let me down, and I do not babysit it.
Back in 2010 I was starting to cook at home and went through this same dilema. Back then I was a newby and newly wed so my wife and I decided to buy the 10-piece 5 clad Kirkland S.S. set from Costco as an entry level set. Fast forward to 2024, That is still my favourite set of pots. I have the cast iron, aluminum, non stick, dutch ovens, etc etc, but these Kirkland set still as strong and pretty as 14 years ago! Not sure if the modern ones are still the same level of quality, but at that price point (around $300) you can't go wrong!
Thanks for the video. About 20 years ago I bought a very expensive set of Kenmore Elite stainless-steel cookware. It's all still in great shape with minimal common-sense care. However, I find myself cooking with cast iron 95% of the time unless we are boiling water (pasta, boiled eggs, etc) or using a lot of tomato sauce. Cast iron just works better and cleans easier. We cook almost every day and there is little we can't do with our cast iron skillet, griddle and dutch ovens. I will never buy anything else. We threw away all of our non-stick items long ago.
Yup, unless cooking something acidic there is zero reason to use SS over cast iron. Especially in regard to heat retention, cast iron blows SS away. And even when cooking something acidic, you can get an enameled cast iron pan and/or Dutch oven just for those occasions.
thank you for a very informative video. I am researching for a new stainless steel cookware set to replace older Revere ware copper bottom pans and some various others that have just worn out over 35+ years of use. I have been mainly looking at All Clad but have also looked at Made In. Thanks to your video I will also look into Heritage.
@@zachsmith9194Well lodge makes Cast Iron pans. If they source the iron from other places I don't really care since the pans are created out of a solid block of iron. Their enameled products were made in China but they how have a USA made line for those as well. Just a lot more money.
Had hexclad for less than 6 months and realized it had coatings. Luckily costco took them back no questions asked. Been a journey (fun one) discovering stainless steel and carbon steel pans. My current line up though expanding; hestan nanobond/probond 8.5/12in frying pans Deymeyre frying pan and 3.5L sauce pan Darto Carbon Steel 4mm 12in Debuyer Blue carbon steel wok Out of all the hestans are my favorite but prices without being on sale are crazy heritage steel and made in is definitely on my watch list for expanding my pots and pans
@@dhrtiwalter8670performance, easy to clean, aesthetically, sealed rims, the handle. Too Costly for me personally to buy full price, but if you can grab it on sale or can afford it, it’s definitely a pan that’ll last a lifetime
I have been replacing my All-Clad cookware with Made-In because I found the All-Clad handles were extremely uncomfortable. I did try Hexclad but had the same problems that you experienced (the non-stick breaking down).
Glad to see the truth come out about Hexclad, people are really figuring it out now. Every kitchen should have a set of Stainless Steel cookware, a cast iron skillet, an enamel cast iron dutch oven, a carbon steel skillet and one cheap non stick skillet for very delicate food. Also, don't drop a lot of extra cash for 5 ply stainless. For example, in testing all-clad D3 performed as well or better than 5 ply pans for home cooks. My most used pan is my 8" and 10" stainless all-clad D3 skillets, they are amazing. I use the pan that fits the amount of food I am cooking for the best heat coverage. You really never need to machine wash stainless, use your fond! Then simply wipe it out under hot water. Buy bar keepers friend !
I’ve always wanted to get the Made In Cookware ( still do ) but after watching this video I may check out Heritage Cookware as well thank you for this recommendation
@@BeergrYT omg you responded lol thank you I’ve been looking for the best stainless steel cookware ( honestly I was going to get the Hexclad cookware but I did watch your video about lol and I changed my mind ) so I’ll go between Made In or Heritage )
Thank you so much for such a detailed review, but I think it would clarify the types of steel used in these various pans, if we translate that 304 steel is equivalent to 18/8 steel, and 3/16 steel is equivalent to 18/10 stainless. Regardless of the brand, I always try to pick 18/10 or 316 because of an unusual experience I had with a stainless steel teapot! I love white tea and when I brewed it in my old 18/10 teapot it was beautiful and light golden, and pretty much the same as it would have looked in a porcelain teapot. I wanted to upgrade to a larger capacity and I didn’t realize that I was buying 18/8 or 304 stainless steel. When I made the tea, instead of the beautiful golden color it was dark brown and looked like sludge… Unfortunately the 304 steel had reacted with the white tea and not only changed the color, but it’s taste. It’s a simple test that anybody can do with their own cookware, but it is good to know that certain foods will definitely react with the lower grade steel. Just boil some water and brew the white tea in the piece you want to test and let it steep for five or six minutes. Let it sit in there for about 15 minutes, and you will see the color change ….I am considering buying a few Heritage pieces, but I will be buying the titanium series. Thanks for all the hard work and expertise in this video….my intention was not to cast shade but just add another puzzle piece to the endless information on which cookware is best.
I got a set of Cuisinart tri-ply that wasn’t very expensive from Amazon that were the best bang for the buck I have seen yet. They look better than my All Clad and cook and clean up every bit as well.
Moving out for the first time, been doing research for quite awhile. Grew up in a stainless steel cookware household. Went with Made In: 10in frypan and 3qt saucier
I also wanted to add that saladmaster I think which is based in Canada also make some very fine cookware. And I also wanted to mention that kitchen craft claims there are no chemicals used in the smelting process
Saladmaster is extremely expensive. Thats all i know, since they wont actually divulge to you what their cookware costs without having to endure a door to door sales pitch and demo. Super shady, super pushy marketing. Wont buy a product where thats the only option, no matter how good it is.
I have a large Fissler set (as a set they don’t sell it anymore) I bought 20+ years ago. They still look like rather new. Besides that I’ve collected a dozen (or so) of 2nd hand cast iron pans. Fully ditched my Tefal pans some years ago. And will never ever go back!
Rediscovering an old set of Kirkland stainless pans that I've had for at least 25 years. Learning how to make them nonstick give me a whole new appreciation for them. I feel like I just scored a brand new cookware set. Out of sight out of mind, right?😂
Adding, hit the nail on the head @22:00. The phrase "planned obsolescence". Seems to be standard nowadays. Though? My mother re-modeled her kitchen with Kitchen-Aid appliances in 1978, or maybe 1990 (unclear), and except for one? Still working fine.
I’ve also gone down these rabbit holes, owned hexlad for a while, and owned at least one pan from Made In, Misen, Tramontina, and All Clad. My carefully considered advice: if you are interested in SS fry pans (vs CS, which I and most pro chefs prefer…), then buy the best ones you can afford. I would include a high walled sauté pan in this category. All clad makes a great large one I use often. Then, for the rest of the pans, the 2-4 qt sauce pans, stick pots, etc the QUALITY JUST DOES NOT MATTER THAT MUCH. Think about it: does heating soup, or making pasta sauce or broth really require an advanced cooking material? No. So get the cheapest 3-ply that still has relatively ok features. For me, that brand was Tramontina. Excellent value. It’s now been 3 years since I’ve had my current set of pans. I’ve never looked back. Don’t buy the large sets from “the best”. Save your money and just get nice fry pans.
Fantastic, really informative and unbiased. My personal preference is cast iron though, I've had the same couple of pans for the last... 11 years maybe, and they're as good as new.
I bought a set of hex-clad cookware, and I concur with your sentiment. I thought I was rough with my hex clad, but I noticed the chipping was happening to my pans that I was not even using! I'm really disappointed. Going back to my steel pan. I'll have to try these pans your using.
Ide recommend Demeyere Atlantis. Have been using my 28cm prey pan for two years now on induction, it’s a true pleasure to use every time. Big price tag but worth every penny
Had a fairly cheap stainless set. Wanted to up grade. Had someone in restaurant industry say either hexclad or scanpan. I went with scanpan because of how long the company has been in business. I freaking love them from the 1st second i started using them
I bought a set of stainless steel cookware from Costco about 2 years ago. It was one of the BEST investments I have made. The sets they sell now arent as good as the ones I have now so im glad I got them. I also picked upa carbon steel pan from......Ikea. Its crazy how I got something from Costco and Ikea that will last me probably my entire lifetime.
Bought an All-Clad D3 big set on a ripping sale from Macy's. I hit Goodwills and such fairly often, so I've been finding All-Clad Copper Core sometimes, and I snag that up ($600 in pans last time for $55). And finally I collect and use VISION cookware from the 1980s from Corning. With a parrot ni the house, you can't have any Teflon; the off-gassing will insta-murk a bird.
Kitchen craft is one and a lot of people forget about or even know about. We have been using it for many many years it is made of high-grade surgical steel and I don't know the recipe numbers it is made in West bend Wisconsin and was formerly the West bend company but is now americraft their stainless steel electric skillets are the absolute best as is their Skillet and saucepan.. I am going to buy one of heritage's steel titanium pants to try out, I am sure I will love it. Nice presentation thanks
Hestan is gorgeous cookware and very well made! You can’t go wrong! The 10 piece set is about $1000 more than the Heritage Steel 10pc. In the end, I don’t see needing a higher max temp than 800f. If I’m going to cook higher temps than that I’d use my carbon steel or cast iron. So for typical stove and oven use, 800F is more than sufficient
We have been holding off on new pans. We've been thinking of caraway or another ceramic option but the caraway is so pricey and i dont know which reviews we can trust. Do you have thoughts or a video about ceramic options?
Caraway or ceramic will not last long and they are worse as a non stick than PTFE. Every coated pan has the problem that the base material and the coating expand and contract differently under heat, so it will eventually fail. Buy 1 PTFE pan for your non stick needs and the rest can be stainless steel. Cast iron is also nice but it requires a lot of maintenance.
Honestly, I did look into ceramic pans but the consensus seemed to be the same as non-stick, it will eventually wear down and then you're back at the start. Quite frankly, once you learn like 2 or 3 tips for cooking with stainless steel, I bet you'll so much happier, and your food will taste better too!
In the 1990s, before YT, I made mashed potatos, in a ****** coated pot. ... I'm eating the mashed potatos and see small black dots in the mashed potatos. I ate it anyway. I don't remember putting black pepper on them. Found out later what it was. 😂. Now it's either stainless steel or cast iron. But no slippery coatings.
@@nathanshackelford7812 Yep. In Australia, Kmart is still here. Their stone blast fry pan - is definitely the best that i have come across. Have been using it for a few years. I even bought back-ups, just in case, but haven't needed to use the backups.
How good. I have some Victoria Cast Iron and Tramontina Grano Stainless steel fry pans and Scanpan SS pots. I did have Circulon non-stick but that failed VERY quickly and i swore never to waste money on it again. The dream is a set of Solidteknics Aus-Ion wrought steel and Noni Nickel Free Stainless Steel pans which would be my generational forever set.
I admire Heritage's stance on the environment. Their cookware is outside my price range but if I ever have the money they've got my consumer confidence solely based on that comment.
If you buy All-clad, Demeyere, Made In, or Heritage you are getting a great cooking set that will last you a lifetime, period. ALL of these pans perform exceptionally well and are the elite cookware for your home. Also, don't get hung up on the number of ply layers and pay more for what you need. Thickness of the pan is what matters, some 3 ply pans can be thicker than 5 ply. Also, when cooking sauces or other temp sensitive foods temp responsiveness is what you want, you don't want heat retention. When you need heat retention for searing, your heavy cast iron will ALWAYS be the best option because MASS rules. Stick that cheap cast iron pan in a 500 degree oven and sear the crap out of those steaks. It will ALWAYS be better than carbon steel and stainless.
When you're done cooking and there are stuck bits, you can just add some water and boil it off, just like making a pan sauce do, then just easy cleaning.
Good honest video. I was about to purchase Made In stainless steel cookware or Hex clad, but I wanted to see another good honest review. Thanks, my friend. Now I got Heritage to think about. 🤦🏾
It's a good move to make. I ditched all non-stick last year and went with Demeyere Proline frying pans and Atlantis sauciers. Just added a Fissler roaster and saucepans. I already had a beBuyer carbon steel and some cast iron and i really enjoy the ritual of seasoning them. The Demeyere prolines are amazing though, really similar to cooking on cast iron. Hexclad is such a con.
Only recently with the power of instagram discovered that stainless steel needs to be seasoned. While still not perfect, it has improved my cooking with it substantially to the point where I also don't want non-stick pans ever again. They just never last.
My Mom got a set from Costco, and at first she seemed to like them, but she's been throwing then out piece by piece. The metal seemed way too thin for me and the hex seemed like nothing but a gimmick. I am not sure more layers make for a better pan. It's hard to beat a simple three layer pan like all Clad series 3 with two laters of stainless on the outside and a thick layer of highly conductive Aluminun in the middle.
Excellent video! Question: I bought quite a while back, a Kitchen-aid stainless steel set and while very good, it is not all clad and the sides stain right away and are a pain to clean. Is this something that happens with fully clad cookware (maybe you mentioned it in the video but are Heritage fully clad)?
@@BeergrYT My comment was that I own, Kitchen-Aid brand and they stain on the sides since they are not fully clad. Then my question was, does this (staining of the sides) happen to fully clad stainless steel like Heritage?
@@vilhelmhammershoi3871 I now own the Heritage Steel pans in both lines as well as Made In and Demeyere pans and none of them stain anywhere. I guess I am wondering what your "staining" looks like? Sometimes stainless pans can start looking a little cloudy which can be mistaken as damaged or stained but that is just a hard water build up and you can solve that easily by boiling 1 part vinegar and 3 parts water. Then wash and dry the pan when it cools and the cloudiness goes away.
I’ve had mine for 2+ years. Had one frying pan start sticking and the non stick had gone. Emailed them; sent them the serial number and a new one was at my door before they even replied saying they would replace it. Also had the same experience with the 6.5L pan. I think they can’t handle the high induction heat as that’s where they went bad.
mine is 14" wok, stick at the beginning when I use it to cook fried rice, I only cook Vegan food, so never tried eggs and meats. Yesterday I saw Costco selling it, it looks different, the lines are thinner and the surface is smoother. mine was bought in 2022 on amazon, they newly improved it? Can I get a new one if I email them? Do I need to mail my old one back?
@@GTONEMESIS800 Thanks for reply! I emailed HexClad got a quick reply from HexClad saying that I should put more oil and season it, no chance for replacement. Anyway I bought another one from Costco, I will only use it when need non-stick cooking.
For fry pans, why not strongly emphasize Carbon Steel? Waaay more useful and versatile than stainless, and prefered in most commercial kitchen. Then the rest of your “set”, is basically sauce pans and a stock pot, for which quality doesn’t matter enough to differentiate the major brands from each other. I’ve own the cheapest relatively good 3-ply brand for years: Tramontina. Fantastic value for the money. (And since a pro quality CS pan is waaay less than a SS pan, overall I end up way ahead. So don’t waste money on the sets)
I bought a 12 piece set of Belgique (a Macy's brand) stainless steel about 25 years ago for $200 at the time. It was still made in Belgium (I think) then and had no glass covers (which is good), but did have silicon on the inside of the pot handles (which is also good and have not deteriorated). They have the thick disk on the bottom which I don't know how it's constructed but always worked perfectly well. I used this set daily right up till now, and it looks exactly the same as when I bought it, stood up exceptionally well and was the best $200 I've spent in years. I've done absolutely no special care (didn't even know what that was until I started watching RUclips). Dishwasher, brillo, metal spatulas and ladles, in the oven; all the things normal people did before all this constant commentary. I'd be certainly willing to buy a fancy set of new cookware if I needed them, but I'm still so happy with this set I just watch the videos. I wouldn't buy the new Belgique as it's made in China and the design is different now.
Thanks for this post! I have one Belgique pot 30-40 years old, and I cannot remember where I bought it. So it is from Macy’s. It’s a great pot, still going strong, but the silicone pad under the handle fell off a few years ago. Pot still works fine. Looking to buy more cookware at least of this quality.
Great Video I picked up 12 piece set of Demeyere Silver 7 they won out over Heston nano bond I always wanted a nice stainless set. I still have original set, club aluminum I thought they were hard to keep outsides looking clean. I generally just use the 1.5 quart sauce pan from that. Then I picked up some non stick phillip Rashard they overall were bargain set I thought were above the other offerings. Used those for close to 20 yrs. Then I thought I would experiment with stainless and picked up an 8 inch catalphalon It is a little challenge for eggs. My sister happen to mention blue diamond pans. These are my go to pans, I really like them, I've had them for a while and the ceramic surface they have is impressive. I did work in kitchens myself when I was younger, they used basically a cast aluminum pans and they seasoned up where I would make 2 or 3 hundred blitz rappers just add a slight bit of oil let set up tap pan and flip. You can pick these up for 10.00 on web restaurant for 8 " skillet there slightly more as they move up in size. This is just my experience, I havnt used the silver 7 set because there like museum pieces and almost heavier than cast Iron. I did pu up some finex cookware it probably will join the museum pieces. I use my crock pot over dutch ovens usually. And a Debuyer 12" Profesional. I really liked your video do to the fact there are more practical pans for the job.
New subscriber here but at least I like your ethics and transparency with this review. My main skillet I personally use is a hexclad 12 inch size and I have other hexclad stuff that I got before back in early 2020 (well before Ramsay’s promotion of them) but I have never been super in love with any of them but I still can’t justify buying better stuff yet. I personally would like something with welded on handles though like Demeyere, Fissler, or even some of the WMF pots have that as well. I mean really it is 2024 and this level of cookware is quite expensive so you should have welded handles already for better and easier cleaning and at least an option for glass lids to look at your food.
Thanks for watching and sharing! I agree with you, but unfortunately I don't think cookware along with almost anything else will ever come back down in price. Just have to find what works for you and your budget.
So i need a good pan to fry meat (chicken mostly) without destroying the non-stick surface. Will this hold up? Im not above paying more for something that will last me years.
I just realized I sound like a representative for this company and lobbed you a softball to astro turf this product, but I assure you, this is a real question
HAHAHAHA, love the follow up note! The Heritage Steel pans are not non-stick, they are all stainless steel but I have fried french fries in beef tallow many times already in my Heritage pots and I have also shallow fried chicken, shrimp and cod so far in the 12" fry pan and the sauce pan. Hope that helps!
I have a ceramic coated skillet. It has a thick base to spread the heat evenly and a smooth cooking surface that you can wipe clean with a paper towel. I also use stainless steel and cast iron. My stainless steel pot is great for many uses yet is difficult to clean when something sticks to it. Cast iron is great for even cooking yet has limitations concerning acidic foods that react with the iron. People keep making excuses for these types of cookware, citing learning to use them and proper seasoning. It's better to use different cookware for different uses. I'd rather spend time cooking, not cookware maintenance. I love my stainless pot, cast iron pan and nonstick ceramic skillet.
Great question! It SOUNDS like a good pan, but for $200 I think I would rather buy multiple stainless pots/pans instead. The design is very nice and they have a 100 day trial. I might scoop one up and test its claims!
Heritage makes great cookware. For my purposes using gas/propane I use copper with stainless cladding because if I'm searing I'll be using carbon steel or cast iron for the easy of cleaning either way. I only use stainless for pasta's, acidic sauces, de-glazing, generally stuff that's going to be almost self-cleaning. lol.. Stainless, just isn't stainless enough for my particular diet.
304 Stainless cooking surface? You want 316 or sometimes called 18/10 for the best surface to cook on. Remember, you cook on the surface only. Everything else about the pan is optional, like 5 layers. They look nice though!
Thanks for sharing, the main difference between 304 to 316 is in their corrosion resistant properties. 304 is fine for most foods and will definitely last a lifetime. The 316 beats it out for highly acidic foods and longevity but for the average home cook, 304 will last and be a super efficient cooking surface for a lifetime. Stay tuned for an updated video where I compare the Heritage Titanium line with Demeyere's Proline. Both incredible weapons in the kitchen
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Original Hexclad video - ruclips.net/video/OQoqlBog7UI/видео.html
Master Stainless Steel Cookware in 15 Minutes - ruclips.net/video/VayWYFOu2xA/видео.html
In this video, I break down my search for the perfect stainless steel cookware FOR US! Here are the brands that I compare: Heritage Steel, All-Clad, Demeyere & Made-In.
**Heritage Steel is not a sponsor but they did create a coupon code for you to save 10% if you decide to get any products from them. Use coupon code BEERGR at checkout!
My Hexclad cookware only lasted 18 months before the PTFE (Teflon) non-stick coating began to flake off. Yes I used the pans exactly how they were marketed, with metal utensils, dishwasher, etc. I would recommend that YOU do NOT and they might last longer.
Because of YOUR comments in that previous video, my family decided to go with Heritage Steel Cookware to replace those pesky Hexclads. I hope you enjoy and find some value in this video to help you with YOUR search for the perfect and LONG LASTING cookware.
Big shout out to Danny from Heritage Steel to answer my questions for my viewers! Thanks Danny!
I appreciate YOU, thanks for watching!
LINKS:
Heritage Steel ➡ geni.us/heritagesteel. (Coupon Code BEERGR to save 10%)
@eater ➡ www.eater.com/
@AllCladOfficial ➡ geni.us/all-clad
@MadeInCookware ➡ geni.us/made-in
@ZWILLINGUSA ➡ (Demeyere). geni.us/demeyere
Cast iron, the environmentally friendly lifetime pan. If my non-stick coating flakes it add flavour
I hope you try Hestan too, I check every week!
You said you went with the Eater line over the TI line... How come? (Great video btw...)
The problem I see with HexClad's warranty is paying to ship them back to get replaced. I'd rather not continue the nightmare. I only use cast iron and AllClad, but I also live in 420 sqft.
Glad to hear you and your fam are enjoying the Heritage Steel upgrade! I may add a few of their niche pieces to my cookware, like the paella pan and wok. Great job in this one! You really passed along a lot of great information for people who may be in the market for some cookware, or even just introducing the idea of a possible switch. I realize it's not a cheap initial investment for many, but the returns are long term. It doesn't even need to be expensive. I know people that have completely piecemealed their collection, and now have an excellent collection. As always, thanks for sharing and all of the effort that you put into your content! Looking forward to see what's next! :)
Thanks for watching! I know it was a long one but the info felt important to me. Changing things up on the channel so that vids are more fun to make, stay tuned
I've been stainless and cast iron for years. I'll never go back
Carbon steel is also legit.
Carbon steel replaced my cast iron pans lately. They do a little better with non stick cooking
Honestly i hated my first 9$ rough as sandpaper ozark cast iron for sticking and rusting like hell to eggs and stuff i sanded it out of frusteration. It sears a beautiful steak and can cook things like a oven if you put another pan on top dutch oven style and i love it smoothed. But i still love using a nonstick or ceramic for eggs or at least a drop of oil, even though the cast iron is now egg sliding nonstick with a drop of oil smoothed and seasoned now.
IMHO cast iron needs work to work, the recommendatons of a hr x 4x to season is a huge pain in the ass but for just cooking on the stovetop, with a thin spritz of oil, that works well.
Though carbon steel is meant to be the same as a cast iron's smoothness without the heat retention. The heat retention is what makes a beautiful steak crisp up on cast iron though and food cook evenly. Though nonstick ceramic/teflon is truly egg without oil sliding nonstick. If anything sticks to a cast iron pan, it isn't /wasn't uncommon to either spend a hr scrubbing or soaking for a few hrs and having to reapply oil and dry immediately when taken out of water to avoid rust spots before the seasoning was forming.
o Teflon 7-10$ = nonstick, lightweight, but potentially carcinogenic (over 500F or leaving a burner on / Scrapes microplastics with non silicon tools, cheapest)
o Cast iron: 9-20$ = Retains heat, makes beautiful steaks, can crisp up tater tots and fish sticks like a oven, can put two on each other to make a mock 'dutch oven'. Sticks like hell when unseasoned/eggs put raw. Sometimes sticks like hell when rough vs pebbly.
o Carbon steel 20-40$: Basically like smooth cast iron but without 200$ price tags, low heat retention but safe.
o Stainless steel 20-40$: sticks a little but also like carbon steel.
o 200$ factory smoothed cast iron / 200$ hexclad: I mean you can sand it yourself in a hr or with a dust mask, eyeglasses and sander or 1$ dollar store sander block whetstone and some water and spare clothes you don't mind getting dirty for the cast iron. But if you make doctor level money, sure.
@@Mind69420Carbon Steel is a great option but not for me. The heat retention isn't in the same class as Cast Iron. And I cook mostly meat. So heat retention is critical.
Us Asians have been saying for years that hexclad is a scam because in Asia pacific and southeast Asia we've had this "hexclad style" pans for more than a decade now and at a fraction of the cost (around 25-40 usd) depending on where you get it from, and even then that is not worth it
WOW! That's crazy! Thanks for commenting and letting everyone know!
That’s why Hexclad has no patents. It’s just packaging and marketing a known technology by a savvy businessman.
Please which nonstick pot would you recommend ? Thanks
Everyone needs to submit a complaint to BBB and FTC. I smell class action lawsuit with marketing claims and health issue
@@FofXequalsYnotLearn how to cook and control temperature so you don't have to use non-stick. Stainless steel and enameled cast iron are the way to go with pots.
I've spent the weekend researching stainless steel pans. Now, I could stay with what I own, a Home Gourmet line that I've used for decades. However, it has a silicone handle that moves around it's rounded handle. While I've not had an issue as I've learned how to hold them to avoid incident, I want to get a safer set as I'm teaching my 13 yr old grandson some cooking skills. (These are very heavy pans, I believe either 3 or 5 ply ). That being said, I've been leaning toward the Heritege Eatery, but was questioning it against the Made-in line. I like that this is family owned, and your review here has sealed the deal for me which pans I'm going to purchase! Thank you so very much!
Just ordered a new Miele 30” induction range and turfed our 30 year old Sears pots and pans for a new Demeyere Atlantis set. I’m quite excited to try it all. First luxury range, first induction range and will be our first time cooking on luxury cookware.
I've already used only stainless steel pots and recently switched to only ss pans, too. I wrote some blog posts on my personal experience and opinion about different pans materials and why stainless steel is by far the best of them all for me.
I couldn't get hold of the brands you recommend from here, in Scandinavia so my new ss pans are from Merten&S, Tramontina and Seido. I think they're cheaper than the ones mentioned here but I'm very happy with them.
I use metal utensils on them and yes, they do get scratches but the great thing with ss cookware is that it doesn't matter.
Thanks for nice videos.
Depends on the quality of your stainless steel. At least here in the US. Some stainless steel is just nickel plated steel, and scratching through the nickel layer will absolutely destroy your pans.
@@josephwilliams1915 I hope not, so far they've been doing well. I have 2 old ss pots which are more than 30yo and still doing a great job. That nickel plated sounds awful, have you had it yourself?
I bought Heritage steel Titanium set this summer. it’s truly amazing to cook with. It takes some time to learn, but crust that it creates, easiness to clean in my opinion is simply awesome.
I almost got the All-Clad D5, but decided I wanted lighter weight cookware so bought D3. I love it. I use Bar Keepers Friend occasionally to polish it up.
My Mom and Grandma taught me how to cook with stainless and cast Iron. Learned about carbon steel cookware and knives while working in a restaurant in my teens. I've never understood buying non stick which *will* degrade over time, never mind potential health risks. Yes I have to put in a bit more effort and TLC but properly seasoned and maintained all my cookware should last as long as I do.
Bar keepers friend is also great for removing scorch marks and you can use it for a ton of other stuff, not just stainless.
Absolutely! I have some iron forged and carbon steel videos coming hopefully soon!
🥳Congrats on the switch!
I'm currently in this rabbit hole looking for the "perfect" cookware while not being too expensive. So far, I am leaning towards Misen for the frying pan. I will look at other types of pans later.
Advantages of Misen over Heritage Steel Eater for 12" frying pan:
1. While the 12" pan is almost the exact same price, Misen has a combined 10" and 12" pan deal for much less.
2. Misen has a larger flat cooking area.
3. Misen has a higher metal thickness and weight, meaning it should hold heat better when placing a cold object in it.
4. Misen has a slightly taller wall height, meaning harder to spill and better to contain splatters.
5. Misen has a longer handle, better for keeping you hand away from the heat.
6. Misen has sealed rims/edges, meaning truly dishwasher safe and would not develop sharp edges over time.
Misen is made in China, but I don't care. Once I'm getting quality for my money, I am good.
Did you ever end up getting them? Misen is about to be my next purchase as I’m slowly replacing all my cookware one piece at a time
LOL! One can really geek out on these videos. I never thought I would spend so much time watching videos about cookware. Thus far, I love my Hexclad but am sure that they will eventually deteriorate over time. I will just take care of them like I normally would any other pan. That being said, I have much cheaper cookware that has never let me down, and I do not babysit it.
Back in 2010 I was starting to cook at home and went through this same dilema. Back then I was a newby and newly wed so my wife and I decided to buy the 10-piece 5 clad Kirkland S.S. set from Costco as an entry level set. Fast forward to 2024, That is still my favourite set of pots. I have the cast iron, aluminum, non stick, dutch ovens, etc etc, but these Kirkland set still as strong and pretty as 14 years ago! Not sure if the modern ones are still the same level of quality, but at that price point (around $300) you can't go wrong!
🤣 An advert for Hexclad featuring Chef Ramsey played half way through my viewing!
this is a really good video for me even though I'm not in the market to buy pots and pans yet, these will definitely be on the consideration list!
Thanks for the video. About 20 years ago I bought a very expensive set of Kenmore Elite stainless-steel cookware. It's all still in great shape with minimal common-sense care. However, I find myself cooking with cast iron 95% of the time unless we are boiling water (pasta, boiled eggs, etc) or using a lot of tomato sauce. Cast iron just works better and cleans easier. We cook almost every day and there is little we can't do with our cast iron skillet, griddle and dutch ovens. I will never buy anything else. We threw away all of our non-stick items long ago.
Yup, unless cooking something acidic there is zero reason to use SS over cast iron. Especially in regard to heat retention, cast iron blows SS away. And even when cooking something acidic, you can get an enameled cast iron pan and/or Dutch oven just for those occasions.
ended up getting the eater series coz i came across your video. thank you so much. i don't regret it. been using it for two weeks so far.
thank you for a very informative video. I am researching for a new stainless steel cookware set to replace older Revere ware copper bottom pans and some various others that have just worn out over 35+ years of use. I have been mainly looking at All Clad but have also looked at Made In. Thanks to your video I will also look into Heritage.
Thank you! I am so disappointed in my Hexclad. I will definitely consider these as a good alternative.
They are great! Sorry your Hexclad experience was similar to mine
I went with hestan. No leaching metals like this pan. No forever chemicals. The perfect pan.
Also, you can sear food in stainless, in nonstick, you ruin the pan..
@CeeTee-12345 hestan has a titanium surface that works like stainless steel, but without any leaching metals or chemicals.
Heritage is made in the USA, but the materials are sourced in other countries including China. Lodge used to be all American as wel, not anymore.
@@CeeTee-12345No you don't! Seared steaks at high heat in my Ninja non-stick, did not ruin it! 🤦🏻🤣
@@zachsmith9194Well lodge makes Cast Iron pans. If they source the iron from other places I don't really care since the pans are created out of a solid block of iron. Their enameled products were made in China but they how have a USA made line for those as well. Just a lot more money.
Had hexclad for less than 6 months and realized it had coatings. Luckily costco took them back no questions asked. Been a journey (fun one) discovering stainless steel and carbon steel pans.
My current line up though expanding;
hestan nanobond/probond 8.5/12in frying pans
Deymeyre frying pan and 3.5L sauce pan
Darto Carbon Steel 4mm 12in
Debuyer Blue carbon steel wok
Out of all the hestans are my favorite but prices without being on sale are crazy heritage steel and made in is definitely on my watch list for expanding my pots and pans
Why is the nanabond your favorite?
@@dhrtiwalter8670performance, easy to clean, aesthetically, sealed rims, the handle. Too Costly for me personally to buy full price, but if you can grab it on sale or can afford it, it’s definitely a pan that’ll last a lifetime
I have been replacing my All-Clad cookware with Made-In because I found the All-Clad handles were extremely uncomfortable. I did try Hexclad but had the same problems that you experienced (the non-stick breaking down).
Same. I hate All Clad handles.
Are the made in ones better ?
I'm about to start living completely on my own soon, and this video could not be better for me. Thanks for making this!
Glad it was helpful!
Glad to see the truth come out about Hexclad, people are really figuring it out now. Every kitchen should have a set of Stainless Steel cookware, a cast iron skillet, an enamel cast iron dutch oven, a carbon steel skillet and one cheap non stick skillet for very delicate food. Also, don't drop a lot of extra cash for 5 ply stainless. For example, in testing all-clad D3 performed as well or better than 5 ply pans for home cooks. My most used pan is my 8" and 10" stainless all-clad D3 skillets, they are amazing. I use the pan that fits the amount of food I am cooking for the best heat coverage. You really never need to machine wash stainless, use your fond! Then simply wipe it out under hot water. Buy bar keepers friend !
I’ve always wanted to get the Made In Cookware ( still do ) but after watching this video I may check out Heritage Cookware as well thank you for this recommendation
Made In is great as well! I have some and I have some videos dedicated to them on the way
@@BeergrYT omg you responded lol thank you I’ve been looking for the best stainless steel cookware ( honestly I was going to get the Hexclad cookware but I did watch your video about lol and I changed my mind ) so I’ll go between Made In or Heritage )
Thank you so much for such a detailed review, but I think it would clarify the types of steel used in these various pans, if we translate that 304 steel is equivalent to 18/8 steel, and 3/16 steel is equivalent to 18/10 stainless. Regardless of the brand, I always try to pick 18/10 or 316 because of an unusual experience I had with a stainless steel teapot! I love white tea and when I brewed it in my old 18/10 teapot it was beautiful and light golden, and pretty much the same as it would have looked in a porcelain teapot. I wanted to upgrade to a larger capacity and I didn’t realize that I was buying 18/8 or 304 stainless steel. When I made the tea, instead of the beautiful golden color it was dark brown and looked like sludge… Unfortunately the 304 steel had reacted with the white tea and not only changed the color, but it’s taste. It’s a simple test that anybody can do with their own cookware, but it is good to know that certain foods will definitely react with the lower grade steel. Just boil some water and brew the white tea in the piece you want to test and let it steep for five or six minutes. Let it sit in there for about 15 minutes, and you will see the color change ….I am considering buying a few Heritage pieces, but I will be buying the titanium series. Thanks for all the hard work and expertise in this video….my intention was not to cast shade but just add another puzzle piece to the endless information on which cookware is best.
I got a set of Cuisinart tri-ply that wasn’t very expensive from Amazon that were the best bang for the buck I have seen yet. They look better than my All Clad and cook and clean up every bit as well.
Moving out for the first time, been doing research for quite awhile. Grew up in a stainless steel cookware household. Went with Made In: 10in frypan and 3qt saucier
I also wanted to add that saladmaster I think which is based in Canada also make some very fine cookware. And I also wanted to mention that kitchen craft claims there are no chemicals used in the smelting process
Saladmaster is extremely expensive. Thats all i know, since they wont actually divulge to you what their cookware costs without having to endure a door to door sales pitch and demo. Super shady, super pushy marketing. Wont buy a product where thats the only option, no matter how good it is.
I have a large Fissler set (as a set they don’t sell it anymore) I bought 20+ years ago. They still look like rather new. Besides that I’ve collected a dozen (or so) of 2nd hand cast iron pans. Fully ditched my Tefal pans some years ago. And will never ever go back!
Rediscovering an old set of Kirkland stainless pans that I've had for at least 25 years. Learning how to make them nonstick give me a whole new appreciation for them. I feel like I just scored a brand new cookware set. Out of sight out of mind, right?😂
Adding, hit the nail on the head @22:00. The phrase "planned obsolescence". Seems to be standard nowadays. Though? My mother re-modeled her kitchen with Kitchen-Aid appliances in 1978, or maybe 1990 (unclear), and except for one? Still working fine.
I was going back and forth between Heritage and Made In, and I chose Made In primarily because of the handle.
The Hestan ProBond was $699 for the 10pc set during Christmas. It was cheaper than many of the branks mention here.
I’ve also gone down these rabbit holes, owned hexlad for a while, and owned at least one pan from Made In, Misen, Tramontina, and All Clad.
My carefully considered advice: if you are interested in SS fry pans (vs CS, which I and most pro chefs prefer…), then buy the best ones you can afford. I would include a high walled sauté pan in this category. All clad makes a great large one I use often.
Then, for the rest of the pans, the 2-4 qt sauce pans, stick pots, etc the QUALITY JUST DOES NOT MATTER THAT MUCH. Think about it: does heating soup, or making pasta sauce or broth really require an advanced cooking material? No.
So get the cheapest 3-ply that still has relatively ok features. For me, that brand was Tramontina. Excellent value.
It’s now been 3 years since I’ve had my current set of pans. I’ve never looked back.
Don’t buy the large sets from “the best”. Save your money and just get nice fry pans.
Or just buy cast iron products wirh one or two enameled cast iron pieces for acidic things. Performance is so much better than stainless.
My favorite general use pan, if I where forced to have one pan to do everything with, is De Buyer Prima Maetra!
I’m switching to Hestan nanobond titanium. My hexclad started chipping. I only handwash my pans.
Fantastic, really informative and unbiased. My personal preference is cast iron though, I've had the same couple of pans for the last... 11 years maybe, and they're as good as new.
I love my cast iron pans as well!
these reviews and explanations are great!
Thank you!
I bought a set of hex-clad cookware, and I concur with your sentiment. I thought I was rough with my hex clad, but I noticed the chipping was happening to my pans that I was not even using!
I'm really disappointed. Going back to my steel pan. I'll have to try these pans your using.
Yep, it's a shame! I think I used the wok less than 10 times
Did you purchase them from Costco?
Ide recommend Demeyere Atlantis. Have been using my 28cm prey pan for two years now on induction, it’s a true pleasure to use every time. Big price tag but worth every penny
I also have a couple of the Demeyere Proline series and they are great, but crazy heavy
Great choice! Great Company, I'm glad people are finally starting to learn about them.
They are great! Thanks for watching
De Buyers French carbon steel pans are my preferred cookware.
Had a fairly cheap stainless set. Wanted to up grade. Had someone in restaurant industry say either hexclad or scanpan. I went with scanpan because of how long the company has been in business. I freaking love them from the 1st second i started using them
I bought a set of stainless steel cookware from Costco about 2 years ago. It was one of the BEST investments I have made. The sets they sell now arent as good as the ones I have now so im glad I got them. I also picked upa carbon steel pan from......Ikea. Its crazy how I got something from Costco and Ikea that will last me probably my entire lifetime.
Bought an All-Clad D3 big set on a ripping sale from Macy's.
I hit Goodwills and such fairly often, so I've been finding All-Clad Copper Core sometimes, and I snag that up ($600 in pans last time for $55).
And finally I collect and use VISION cookware from the 1980s from Corning.
With a parrot ni the house, you can't have any Teflon; the off-gassing will insta-murk a bird.
Tramontina. Got a set at Costco and they have been amazing.
Awesome video, found this video while trying to decide on stainless cookware
Glad it was helpful!
Kitchen craft is one and a lot of people forget about or even know about. We have been using it for many many years it is made of high-grade surgical steel and I don't know the recipe numbers it is made in West bend Wisconsin and was formerly the West bend company but is now americraft their stainless steel electric skillets are the absolute best as is their Skillet and saucepan.. I am going to buy one of heritage's steel titanium pants to try out, I am sure I will love it. Nice presentation thanks
What about Hestan Nanobond? I'm between them and Heritage but leaning towards Hestan for the higher durability, nonstick, and flush rivets.
Hestan is gorgeous cookware and very well made! You can’t go wrong! The 10 piece set is about $1000 more than the Heritage Steel 10pc. In the end, I don’t see needing a higher max temp than 800f. If I’m going to cook higher temps than that I’d use my carbon steel or cast iron. So for typical stove and oven use, 800F is more than sufficient
Look up Hestan NanoBond
They are the best set to buy
I use them on induction and they are amazing.
Safer too for my family
Just saying
I got my great grandmother's 100 year ol cast-iron pans and dutch oven . We've had several other sets and always go back to the cast iron .
Sounds like you’ve got yourself a Griswold??
We have been holding off on new pans. We've been thinking of caraway or another ceramic option but the caraway is so pricey and i dont know which reviews we can trust. Do you have thoughts or a video about ceramic options?
Caraway or ceramic will not last long and they are worse as a non stick than PTFE. Every coated pan has the problem that the base material and the coating expand and contract differently under heat, so it will eventually fail.
Buy 1 PTFE pan for your non stick needs and the rest can be stainless steel. Cast iron is also nice but it requires a lot of maintenance.
Honestly, I did look into ceramic pans but the consensus seemed to be the same as non-stick, it will eventually wear down and then you're back at the start. Quite frankly, once you learn like 2 or 3 tips for cooking with stainless steel, I bet you'll so much happier, and your food will taste better too!
In the 1990s, before YT, I made mashed potatos, in a ****** coated pot. ... I'm eating the mashed potatos and see small black dots in the mashed potatos. I ate it anyway. I don't remember putting black pepper on them. Found out later what it was. 😂. Now it's either stainless steel or cast iron. But no slippery coatings.
All I own is 4 cast iron pans. I just bought a $25 hexclad style pan. We'll see how it goes.
The very best and cheapest non-stick fry pan I have come across after a LONG time - is Kmart's 'stone blast' fry pan. It is excellent.
PFAs in non stick pans are poisonous. And Kmart is still open? Thsts cool. I havent seen a Kmart for 15 years.
@@nathanshackelford7812 Yep. In Australia, Kmart is still here. Their stone blast fry pan - is definitely the best that i have come across. Have been using it for a few years. I even bought back-ups, just in case, but haven't needed to use the backups.
Making the switch to Heritage Steel. Incredibly informative video, thank you.
Thank you!
How good. I have some Victoria Cast Iron and Tramontina Grano Stainless steel fry pans and Scanpan SS pots. I did have Circulon non-stick but that failed VERY quickly and i swore never to waste money on it again. The dream is a set of Solidteknics Aus-Ion wrought steel and Noni Nickel Free Stainless Steel pans which would be my generational forever set.
I admire Heritage's stance on the environment. Their cookware is outside my price range but if I ever have the money they've got my consumer confidence solely based on that comment.
Try Tramontina! They’re almost as good for a lot less money
Viking makes some good three layer pots and pans. But very pricey unless you find it discounted.
If you buy All-clad, Demeyere, Made In, or Heritage you are getting a great cooking set that will last you a lifetime, period. ALL of these pans perform exceptionally well and are the elite cookware for your home. Also, don't get hung up on the number of ply layers and pay more for what you need. Thickness of the pan is what matters, some 3 ply pans can be thicker than 5 ply. Also, when cooking sauces or other temp sensitive foods temp responsiveness is what you want, you don't want heat retention. When you need heat retention for searing, your heavy cast iron will ALWAYS be the best option because MASS rules. Stick that cheap cast iron pan in a 500 degree oven and sear the crap out of those steaks. It will ALWAYS be better than carbon steel and stainless.
Thanks for watching and sharing your thoughts! Wait till you see what I have to show everyone next!
cast iron, carbon steel and stainless for me
I have a stainless steel frying pan which I use for cooking steaks or fish at times. Works well...
What heritage still really needs to do is take the handle from the eater series and put it on the pan from the titanium series.
When you're done cooking and there are stuck bits, you can just add some water and boil it off, just like making a pan sauce do, then just easy cleaning.
Damn straight!
My Favorite Pan is a Carbon Steel Wok, I use it more than any of my pans, and I have salidmaster and al clad pans
Good honest video. I was about to purchase Made In stainless steel cookware or Hex clad, but I wanted to see another good honest review. Thanks, my friend. Now I got Heritage to think about. 🤦🏾
All good choices, I have some Made In cookware videos coming soon
I picked up a Willam’s sanoma branded Heston set from the outlet store. Being single it had all the sizes i needed.
It's a good move to make. I ditched all non-stick last year and went with Demeyere Proline frying pans and Atlantis sauciers. Just added a Fissler roaster and saucepans. I already had a beBuyer carbon steel and some cast iron and i really enjoy the ritual of seasoning them. The Demeyere prolines are amazing though, really similar to cooking on cast iron. Hexclad is such a con.
I am glad that you found your new cookware brand based on numerology. 20:23
The issue I have with PTFE is that it wears down and detaches. Detaches where? Into your food...
Only recently with the power of instagram discovered that stainless steel needs to be seasoned. While still not perfect, it has improved my cooking with it substantially to the point where I also don't want non-stick pans ever again. They just never last.
Meyers in Canada also offer similar products that Hexclad sell. But at a much lower price and better warranty.
I just bought the ninja everclad 12pc set because the price was nice … so far so good
My fav pan Demeyere Proline worth every penny, even it's not cheap Love it! and it's heavy very heavy!
I have one and it's a weapon!
Do they have nonstick saucepans ?
Do the lids for the pots fit the pans?
They do! I just made a lovely red wine braised chuck roast in my 4qt saute pan, the lid fits perfectly.
My Mom got a set from Costco, and at first she seemed to like them, but she's been throwing then out piece by piece. The metal seemed way too thin for me and the hex seemed like nothing but a gimmick. I am not sure more layers make for a better pan. It's hard to beat a simple three layer pan like all Clad series 3 with two laters of stainless on the outside and a thick layer of highly conductive Aluminun in the middle.
Excellent video! Question: I bought quite a while back, a Kitchen-aid stainless steel set and while very good, it is not all clad and the sides stain right away and are a pain to clean. Is this something that happens with fully clad cookware (maybe you mentioned it in the video but are Heritage fully clad)?
Hey Heritage Steel is definitely clad cookware. Not sure why the sides of yours stained, that seems odd
@@BeergrYT My comment was that I own, Kitchen-Aid brand and they stain on the sides since they are not fully clad. Then my question was, does this (staining of the sides) happen to fully clad stainless steel like Heritage?
@@vilhelmhammershoi3871 I now own the Heritage Steel pans in both lines as well as Made In and Demeyere pans and none of them stain anywhere. I guess I am wondering what your "staining" looks like? Sometimes stainless pans can start looking a little cloudy which can be mistaken as damaged or stained but that is just a hard water build up and you can solve that easily by boiling 1 part vinegar and 3 parts water. Then wash and dry the pan when it cools and the cloudiness goes away.
Currently in research mode. Will add Heritage to the list.
Which Heritage did you decide to go with the Eater or Titanium
Eater
@@BeergrYT thank you for quick reply and awesome video!!
I’ve had mine for 2+ years. Had one frying pan start sticking and the non stick had gone. Emailed them; sent them the serial number and a new one was at my door before they even replied saying they would replace it. Also had the same experience with the 6.5L pan. I think they can’t handle the high induction heat as that’s where they went bad.
mine is 14" wok, stick at the beginning when I use it to cook fried rice, I only cook Vegan food, so never tried eggs and meats. Yesterday I saw Costco selling it, it looks different, the lines are thinner and the surface is smoother. mine was bought in 2022 on amazon, they newly improved it? Can I get a new one if I email them? Do I need to mail my old one back?
mine doesn't have a serial number, I looked it everywhere.
it’s tiny and under the lip, often near the handle.
@@GTONEMESIS800 Thanks for reply! I emailed HexClad got a quick reply from HexClad saying that I should put more oil and season it, no chance for replacement. Anyway I bought another one from Costco, I will only use it when need non-stick cooking.
@@GTONEMESIS800 I couldn’t find the serial numbers still, even the one I just bought from Costco.
Out of the topic, what is the material of your beautiful countertop?
It's Hevea (rubberwood) butcherblock. There's a video on my channel all about it
For fry pans, why not strongly emphasize Carbon Steel? Waaay more useful and versatile than stainless, and prefered in most commercial kitchen.
Then the rest of your “set”, is basically sauce pans and a stock pot, for which quality doesn’t matter enough to differentiate the major brands from each other. I’ve own the cheapest relatively good 3-ply brand for years: Tramontina. Fantastic value for the money.
(And since a pro quality CS pan is waaay less than a SS pan, overall I end up way ahead. So don’t waste money on the sets)
I bought a 12 piece set of Belgique (a Macy's brand) stainless steel about 25 years ago for $200 at the time. It was still made in Belgium (I think) then and had no glass covers (which is good), but did have silicon on the inside of the pot handles (which is also good and have not deteriorated). They have the thick disk on the bottom which I don't know how it's constructed but always worked perfectly well. I used this set daily right up till now, and it looks exactly the same as when I bought it, stood up exceptionally well and was the best $200 I've spent in years. I've done absolutely no special care (didn't even know what that was until I started watching RUclips). Dishwasher, brillo, metal spatulas and ladles, in the oven; all the things normal people did before all this constant commentary. I'd be certainly willing to buy a fancy set of new cookware if I needed them, but I'm still so happy with this set I just watch the videos. I wouldn't buy the new Belgique as it's made in China and the design is different now.
Thanks for this post! I have one Belgique pot 30-40 years old, and I cannot remember where I bought it. So it is from Macy’s. It’s a great pot, still going strong, but the silicone pad under the handle fell off a few years ago. Pot still works fine. Looking to buy more cookware at least of this quality.
Is the all clad D3 versus D5 that big of difference
no. D5 is uselessly heavy and doesn't do anything significantly better than the D3. Go for D3.
Great Video I picked up 12 piece set of Demeyere Silver 7 they won out over Heston nano bond I always wanted a nice stainless set. I still have original set, club aluminum I thought they were hard to keep outsides looking clean. I generally just use the 1.5 quart sauce pan from that. Then I picked up some non stick phillip Rashard they overall were bargain set I thought were above the other offerings. Used those for close to 20 yrs. Then I thought I would experiment with stainless and picked up an 8 inch catalphalon It is a little challenge for eggs. My sister happen to mention blue diamond pans. These are my go to pans, I really like them, I've had them for a while and the ceramic surface they have is impressive. I did work in kitchens myself when I was younger, they used basically a cast aluminum pans and they seasoned up where I would make 2 or 3 hundred blitz rappers just add a slight bit of oil let set up tap pan and flip. You can pick these up for 10.00 on web restaurant for 8 " skillet there slightly more as they move up in size. This is just my experience, I havnt used the silver 7 set because there like museum pieces and almost heavier than cast Iron. I did pu up some finex cookware it probably will join the museum pieces. I use my crock pot over dutch ovens usually. And a Debuyer 12" Profesional. I really liked your video do to the fact there are more practical pans for the job.
I am considering going for a cheap ikea's sensuell stainless steel. Any thoughts on that?
Unfortunately I don't. My only experience so far is with Heritage, Made In and demeyere
LOL! Other brands are available! Just wondering if this bloke has any shares in Heritage steel Just seems very keen on this brand
I gave unbiased details and thoughts about 4 brands in this video.
Ok but is all this burnt oil / meat actually better?
New subscriber here but at least I like your ethics and transparency with this review. My main skillet I personally use is a hexclad 12 inch size and I have other hexclad stuff that I got before back in early 2020 (well before Ramsay’s promotion of them) but I have never been super in love with any of them but I still can’t justify buying better stuff yet. I personally would like something with welded on handles though like Demeyere, Fissler, or even some of the WMF pots have that as well. I mean really it is 2024 and this level of cookware is quite expensive so you should have welded handles already for better and easier cleaning and at least an option for glass lids to look at your food.
Thanks for watching and sharing! I agree with you, but unfortunately I don't think cookware along with almost anything else will ever come back down in price. Just have to find what works for you and your budget.
Deglazing the pan also makes it easier to clean
Ever checked out platium cookware ?
So i need a good pan to fry meat (chicken mostly) without destroying the non-stick surface. Will this hold up? Im not above paying more for something that will last me years.
I just realized I sound like a representative for this company and lobbed you a softball to astro turf this product, but I assure you, this is a real question
HAHAHAHA, love the follow up note! The Heritage Steel pans are not non-stick, they are all stainless steel but I have fried french fries in beef tallow many times already in my Heritage pots and I have also shallow fried chicken, shrimp and cod so far in the 12" fry pan and the sauce pan. Hope that helps!
@@BeergrYTit does, thank you!
I have a ceramic coated skillet. It has a thick base to spread the heat evenly and a smooth cooking surface that you can wipe clean with a paper towel. I also use stainless steel and cast iron. My stainless steel pot is great for many uses yet is difficult to clean when something sticks to it. Cast iron is great for even cooking yet has limitations concerning acidic foods that react with the iron. People keep making excuses for these types of cookware, citing learning to use them and proper seasoning. It's better to use different cookware for different uses. I'd rather spend time cooking, not cookware maintenance. I love my stainless pot, cast iron pan and nonstick ceramic skillet.
What do you think of Titanium Always Pan® Pro
Great question! It SOUNDS like a good pan, but for $200 I think I would rather buy multiple stainless pots/pans instead. The design is very nice and they have a 100 day trial. I might scoop one up and test its claims!
I apologize for the unrelated question, but what brand of hoodie are you wearing?
Great review
We have been using Maxium Waterless cookware for about 12 years or so😊 and am very please with them
Heritage makes great cookware. For my purposes using gas/propane I use copper with stainless cladding because if I'm searing I'll be using carbon steel or cast iron for the easy of cleaning either way. I only use stainless for pasta's, acidic sauces, de-glazing, generally stuff that's going to be almost self-cleaning. lol.. Stainless, just isn't stainless enough for my particular diet.
304 Stainless cooking surface? You want 316 or sometimes called 18/10 for the best surface to cook on. Remember, you cook on the surface only. Everything else about the pan is optional, like 5 layers. They look nice though!
Thanks for sharing, the main difference between 304 to 316 is in their corrosion resistant properties. 304 is fine for most foods and will definitely last a lifetime. The 316 beats it out for highly acidic foods and longevity but for the average home cook, 304 will last and be a super efficient cooking surface for a lifetime. Stay tuned for an updated video where I compare the Heritage Titanium line with Demeyere's Proline. Both incredible weapons in the kitchen