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WOW! If this were the standard on YT across the board... We would save years during a lifetime..

@PrudentReviews

Жыл бұрын

What do you mean by that?

@richardkalmwater5996

Жыл бұрын

Great content, expressed in a clear, organized manner. This is a quality video...

@PrudentReviews

Жыл бұрын

@@richardkalmwater5996 really appreciate that! We put a ton of effort into these videos. Thank you!

@richardkalmwater5996

Жыл бұрын

@@PrudentReviews I understand him. It is a compliment. (1)Organized videos are easily to digest and retain info. (2)Concise videos save you time. Do you want to watch an hour video of the same subject or yours? (3)Thorough videos saves you time from having to watch multiple videos of the same subject to get the same amount of content. e.g. I found a caulking video that delivered me a critical piece of info that made my caulk work better and made the clean-up easy. I watch multiple caulk videos and only one video gave me that critical tip.

@PrudentReviews

Жыл бұрын

@@richardkalmwater5996 ahhh makes sense ty

From a Husband to a highly informative youtuber. Thank you.

This is the best video I've watched regarding cookware for the purpose of cooking different foods. I've toyed with trying one pan, one pot for everything but unless I want to limit what I eat then a small variety is more practical.

Great video, Andrew! Solid information. Trying to explain why NO SINGLE type of cookware is "the best" is very difficult. If cost is no option and weight is not a concern, serious copper like Falk or Matfer Bourgeat are the best. But they cost a fortune and are very heavy. I have each of these types of cookware that you cover, except for non stick. Waste of money and bad for the environment. Really sad when I see people buying a high end non stick pan like Hestan or All Clad. They will just be tossing it in a few years.

This was exactly what I was looking for. Thank you for your thorough explanations!

Thank you thank you THANK YOU for this! I'm wanting to not just buy another box set now that I'm expanding the range and recipes of my home cooking, and I've tried article after article. Almost forgot youtube was a thing! Your video was one of the first to pop up when I put key words like first time home owner and they were right to suggest you. Objective, informational, and all-encompassing! Great and relevant reviews even a year later.

@PrudentReviews

5 ай бұрын

Really appreciate you saying that! Happy to help :)

Fantastic, by far the best video I found on the topic. Thanks a lot!

Omg this is what I was looking for! Thanks!!

Excellent video. Thank you!

Extremely informative video for beginner home cooks like me, thank you!!

@PrudentReviews

Жыл бұрын

Glad it was helpful!

Bless you! Especially for the summary 😢❤🎉

Love your videos. So informative. In my retirement I really look forward to stepping up my domestic game. 😁

I love stainless... Not even bothering with the nonstick for eggs anymore.

This video deserves way more likes than it has!

@PrudentReviews

11 ай бұрын

Appreciate that!

Great video sir, competent informative and I found it very helpful. Thanks!

@PrudentReviews

Жыл бұрын

Thanks so much Will - appreciate the support!

Great video!, 😃 very informative, I use cast iron a lot. ( I also collect it ) I also use carbon steel, but the carbon steel pans I have are also heavy. Lately I've been using mexican clay, I'm aware of the lead in clay pottery, so I leached out the lead. I used a process ( shown here on KZread ) using vinegar and baking soda, and it actually worked!. Two lead test came out negative. I also use good ol mexican cinsa enameled steel, very light, very safe and rather durable. What I use doesn't fill our landfills like nonstick pans do, nonstick doesn't last very long. Thank you! Peace! ☮

I was hoping to know more about the newer non-stick surface, like "The rock" cookware.

I have both sizes of those Misen Carbon Steel Skillets and love them. But I also have a cast iron pan that I just can't seem to part with, even though I don't think I've ever used all three at once

Super helpful!! Great job!

what about glass, stone and granite?

I would enjoy a review by you of Visionware.

You are a legend!!

@PrudentReviews

11 ай бұрын

Hahaha I don’t know about that but thank you 😂

awesome video but you missed the King of all. good old traditional Unglazed/non treated clay pot. yes, it is delicate relative to other pans but the concerns like pores, lasts, heating all depends on the skill of the potter and the quality of the clay he uses. if bought from correct place, clay is better than all of these pans coz 1. Good clay add nutrients such as calcium, magnesium etc to the food, 2. clay is alkaline in nature and will neutralize high toxicity found in high acidic or mercurous foods like meat and fish, which is very good for stomach. Thus clay react with acidic food but in a positive manner 3. clay pot also releases something "sorry/i forgot what it was" which in turn helps preserve the food for much longer time outside, which otherwise get spoilt in any other pans (sort of a natural refrigerator). A 7 star chef once told me, one of his secrets to searing fish and braising is that he uses only clay pots, that's how I came to know about it. Indians and many Asian countries are known to cook in clay pots and they also uses Brass (Uruli) a lot. You are right about copper with Tin lining but you should not use it for cooking every meal. Coz Tin also reacts both positive and negative depends on the items you are making. Again all these with the fact that how much your manufacturer know and care about their product. Even if you buy expensive pans from All-clad, Demeyere etc, even they do not know or cannot tell you where their steel is being sourced from. Coz some steel, regardless of meeting modern standards, can still release traces of manganese or cobalt into the food.

Overwhelmed with choices for investing in a good 5-ply stainless steel skillet. I'd like your input on the new-ish introduction of titanium. Is it just marketing hype? What's the advantage? does it do anything? We want to know!

Please do one video on comparing all knives i have a restaurant but could never find a good knife that would be slick sharp to cut fish. I have spent a fortune on knives in 11 years.

The more I watch your videos, the more I appreciate the direct info you provide. Keep it up! Im a noob trying to move away from my non-stick collection and Im getting overwhelmed with all the choices. I THINK Im going to pick up some stainless steel. I have a 12' ss Paderno fry pan but dont know anything else about it as I cant find model numbers on it. Im thinking about getting a saute pan and have a few options that are close enough in price to each other that its a non factor in the choice. So, here's my questions...What size saute pan would be best for 2 people? I can get an All-clad D3 in either 3 or 4 qt, a Demeyere Industry 3 qt, or an All-clad copper core 5qt for roughly the same cost. Which would you grab?

@PrudentReviews

Жыл бұрын

The short answer is 3 or 4 quart will be best for your situation. 5 is a little too big unless you like a lot of leftovers or entertain often. Here’s more context prudentreviews.com/saute-pan-sizes/

Can you review the Demeyere AluPro nonstick that claims to have an innovative 5-layer Ti-X coating featuring three layers of enhanced nonstick coating with a Plasma Primer?

As the owner of 6 cast iron pans I take offense at the notion that you only need one hahahaha.

Great overview and very informative. The only thing I would critique is the extremely low music bed playing under the video. I stopped the video a half dozen times trying to figure out where the faint music was coming from in my house, before finally figuring out it was the video!

Aw you didnt talk about how much glass sucks but the pro is that its cute 😂

Please make a performance review between Allclad d3 and the luxurious copper core. Is it worth to upgrade & how about in the long run / lifespan? Is copper core have longer lifespan & easier to maintenance? Thanks

@PrudentReviews

Жыл бұрын

The main difference is that Copper Core is slightly more responsive (better heat control). For most home cooks, D3 is perfectly fine. Here’s my full comparison: prudentreviews.com/all-clad-d3-vs-copper-core/

So what pots are best to boil beans? Stainless, steel cast iron or copper?

I’d like to know about granite coating

I think this is missing ceramic and stone based. Other than that, loved this video

Arent teflon spans poisoning?

Don't obsess on seasoning. Truth is, getting and keeping a perfectly non-stick seasoning on any material is really unlikely in normal use. Instead, it's easy to just always reseason. Clean your pan, heat it to med-high, and put a little oil in it, and tilt it to spread it evenly. Use any oil you cook with. Let it heat a minute, and turn the heat off. Wipe out excess with a paper towel when it's cool enough. Next time you cook, just remember to heat the pan before putting food in it, and the food, including eggs, should slide around like it's on ice. The key is you have to do it basically every time you cook, but it's very easy and it works very well. Sometimes if you get the timing wrong food will stick a little. Don't worry, eventually you'll get it down and nothing will stick ever again. The problem comes in when you get the idea that your gonna put a permanent non-stick season, usually from KZreadrs who tell you to use special oils or waxes, and to season it in the oven carefully. Can this work? Some people insist it can, but my feeling is that in normal use inevitably something happens to damage the season, maybe you cook something too hot, or you scrub it too hard with detergent. The point is it's very finicky, so it's easier to just get in the habit of constant, easy, stove-top seasoning. I usually cook at night, clean my pan by heating plain water then scrubbing lightly with a brush and detergent, then drying while heating on the stove, add a little oil, then turning it off. When i cook my eggs the next morning, it's all ready, and it's more non-stick than any coating like Teflon.

What about granite cookware?

What about hard anodized?

Brass & Bronze ! Is the best..

Never soak pans in cold water. It's a mess, can rust some pans, and doesn't always work. Do it the easy way: First, scrape off everything that comes off easily. I've found that if i put a little water in a hot pan, or heat the pan with a little water in it, within a few minutes whatever was stuck on lifts off easily. It shouldn't take very long. You don't need to put detergent, vinegar, or anything else in, water is fine. With this technique i never have to scrub hard, i usually lightly scrape with a spatula, then lightly scrub with a brush or plastic scrubber, more like wiping, with a little detergent. Comes perfectly clean every time, in just a few minutes.

What about "stone"??

Ouch!! Enameled cast iron. 💔 i was gonna buy but you're right, i don't need it!

@Gore_Lore

Ай бұрын

I use mine almost every day! It depends on what you cook the most. I use an enameled cast iron braiser because I love soups and stews❤ just do what works for you!

Beat metal for cooking is Brass. In India we used brass utensils from a very long time.

@PrudentReviews

11 ай бұрын

Interesting. Brass cookware is very rare in the US.

What about ceramic n clay pots

@PrudentReviews

11 ай бұрын

Great for baking, not a fan for stovetop use. More details here: prudentreviews.com/xtrema-review/

0:14 Dear One thank you for bringing a wonderful video about cooking utensils, but what about our health? Here is a question and an answer I found. What is your opinion? Is eating in ceramic good for health? Ceramic is completely non-reactive, and contains no chemical additives. There's nothing to leach into your food, so your cookware is safe. Since you can use less oil than with other cookware, you can cheerfully sauté your food rather than steaming or boiling it, which can decrease the nutritive content. Best regards.

Have you heard of a brand called soy? They line copper with silver! Silver is non reactive, naturally non-stick and more responsive than even copper. But it's extremely expensive😅

@PrudentReviews

Жыл бұрын

I have not, but I’ll check it out!

Pandrew

What, No PYREX?

Get all of them. I use them for specific things I cook. Except for copper & nonstick. Copper is too expensive & once you nailed dwn how to use carbon steel & cast iron, you won't need nonstick anymore.

8:00 I have read that copper is very bad for your health ...

I was disappointed that you showed non-stick cookware without warning people about the danger of coated cookware. Sure, you can be careful not to overheat them. But a recent report about PFAS and coated cookware has made it clear none of the stuff should be used. It wears off and where does it go? It goes inside you. And it leeches into your food as you cook. Maybe own one non-stick frying pan for eggs and fish that you treat very carefully. But not complete sets of this toxic cookware!

Holy crap man I'm never buying copper again.

I truly hate the intro music. Loud and out of place.