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Damn, that was a prudent review. You actually know what you're talking about. Thank you!

This video came just right in time as I've been trying to use an old stainless steel pan and make it non-stick by using the principles from your video on the 4 common mistakes of cooking with a stainless steel pan but wasn't having much success because my pan has a disc bottom and it seems to be concentrating so much heat that high smoke point oil like avocado oil quickly burned and smoked the moment it touched the pan even when I prepared the pan by preheating it and aiming for the Leidenfrost Effect with a water test.

Very informative. Thanks a ton.

Love your videos! I always learn something from you!

Direct, on the point and useful. Thanks for the video

Another awesome and fun video. Thank you! We will probably stay with All-Clad, but will watch your other video on top brands.

I've learned so much from your videos! Thank you

This was one of the most informative videos I've watched. Bravo! 🎉

The best of the 25-or-so cookware videos I have seen. I learned A LOT. Like rivet vs welded handles. The problem with comfortable, round handles. The problems with disk-based pans vs. clad. 5-ply vs 3-ply. Other videos just talk about "comfort" and aluminum vs. stainless.

Very informative, thankyou

Thank you. You taught me a lot of simple & easy things to look for to feel confident in the quality before purchasing. Great video. Thank you. I’ll check out your link for sure on pans.

This video taught me more than any other! Thank you!!!!

I recently bought some inexpensive stainless pots and a skillet from ikea, they look and feel good to me, the stock pot is for our home, and the skillet is for our Boy Scout troop, an upgrade from old scratched non stick pans. That I’ve discarded. Thanks for your in depth videos.

The big problem I had with disc-bottom pans was food scorching on the sides with a gas cooktop. I bought two relatively inexpensive fully clad pans with too-heavy handles, but they're ok otherwise.

Very Helpful.. Thanks

I learned alot from this video Thank you

EXCELLENT, CLEAR, THOROUGH PRESENTATION just as i am about to buy my FIRST Stainless! Thank you

excelllent video. thanks

Absolutely agree everything you say. I have three stainless steel frying pans. 1x All-Clad (which is superb) + 2 other cheaper, but highly recommended, in the very large and smaller sizes. Definitely, the All-Clad is the best, although the others (Brazilian) are adequate for occasional use. You taught me how to get the best out of all 3 pans - non-stick egg frying - thank you. Keep giving us your expert advice 👍

I simply love my All-Clad D3. I also have one Le Creuset stainless skillet which is great. I have a bunch of Le Creuset enamel pots and a set of Lodge Cast iron. These have lasted me many many years. Some were passed down by my grandmother. The only nonstick pan I own is a small nonstick All-Clad. I use it exclusively for eggs. It needs to be replaced now and then which is fine..you can usually find them for about $30 at Home Goods.

The one thing I prefer a good disc bottom pan. As in full diameter thick bottom saucepan. I think it’s best for making rice on stovetop.

Well said!

Just bought select made in stainless items and am very happy. Bought only 4 core pieces that I will use over and over.

Excellent presentation

like your videos. thanks for sharing.

I have heard you and others say that a stock pot can be lower quality bc the liquid distributes the heat well without need for a pot with clad sides. Would love a video on which stock pots you recommend, and when to invest in a clad stock pot (if ever). Thank you for your excellent videos!

LOT OF GOOD INFO HERE 👍👍

I really like that you pointed out the problem with buying sets of pans. It really annoys me that companies are selling sets with every pan using the same material and coming with way too many sizes and way too many lids, for me 1 lid is 1 too many. If we are talking about home cooking lets be real, other than using a lid to bring water to a boil faster, the utility of a lid is basically useless. Most homechefs are not going to spend the time or effort learning how and when to use a lid. No pan material is optimal for every size or pan shape. It makes more sense to mix and match materials in a pan set for performance, usability or cost reasons. I desperately wish companies sold sets with more variety in their pans shapes and materials, because sets are a very good way to save money. Most pans cost companies $5 or less to produce wholesale with copper pans going up to just $15 or $20 depending on how much copper is used. 3lbs of copper is like $15 and fans of expensive pan brands will act like copper is this uber expensive material when in reality its just not. Its like 10x more expensive than steel or aluminum, but for the most part 90% of a pans cost comes from shipping, handling and marketing costs. Its because of this fact that it is cheaper for companies to throw more pans into a set for only $20 more because a single pan packed in its own box takes up more space on a shipping container per pan than a set of pans nested into a slightly big box. Its why my big plastic 20lb rice container costs $40 even though its just $3 worth of plastic. What is exciting about mixing metals in a pan set is that a lot of the objectively best pans for certain tasks are cheap. Any type of searing or stir frying could easily be serviced by a Cast Iron Griddle and a Carbon Steel Frypan/Wok. If you don’t want seasoned pans in the set, then a small nonstick aluminum frypan or Tamagoyaki pan is the best tool for the job, and if its small enough users won’t be tempted with using the nonstick pan for everything, plus it is cheap to replace. Then if you absolutely have to have a standard frypan, a Stainless Steel with aluminum core makes the most sense because stainless frypans typically need to be preheated to prevent sticking so the difference between an aluminum and copper core is mostly just in how fast it preheats, so realistically for price reasons and for weight reasons the aluminum core is better than copper in a frypan. However for the stainless steel saucepans, copper cores are very important. Saucepans are some of the most used pans in a kitchen and they are very frequently used for heating up liquids so the speed to heat up is genuinely useful, and saucepans are often used to cook delicate things like milks or cheeses which benefit from increase heat control and responsiveness. So with all of the money saved on the cheaper items in the set, you can afford to put extra care into the saucepans making them fully clad stainless and a thick copper core. Then to complete the set it would come with a universal lid that fit all of the pans in the set. I legitimately think that for the vast majority of home cooks you only need 4 pans to start off, and if you aren’t using a lot of nonstick pans you can easily store them inside of eachother. Reducing the number of pans is increasingly more important when you consider the fact that most home cooks are going to have a Instant Pot or and Air fryer. I feel like these huge pan sets with a million lids gives new users decision paralysis. They have so many option and not enough cooking experience to know which pans are best for which dishes so they end up just using one or two pans for every task. If every pan of the set is noticeably different in their performance, then it becomes incredibly obvious for the home cook to figure out what type of pan they need for the job. I feel like most home cooks learn this the hard way, and after many purchases of sets and different materials they eventually cobble together a lineup of different pans that excel at their own unique task. Life would be so much better if you could spend like $100 and get the best pan for 90% of things you would ever cook in a home kitchen. In a post covid world it is so important for pan sets to be cheap and to be filled with products that will be useful daily and last a lifetime. In particular the simplicity of a pan set is very important for novice cooks to not get overwhelmed by the options.

I mainly cook on my induction stove top with cast iron & a ceramic cast iron Dutch oven. I do have several size stainless steel pots & pans.

Thx!

Thank you for these ideas. I have a situation that appears to endorse disc-bottom SS pans, but I wanted your advice. I will only be cooking meat (usually steak) flat on the bottom (no vegies, stir fry, or liquids). Pan weight is not an issue for me. This is in an RV situation and I only have a 7.5” portable electric burner and a 6” induction coil portable burner. I need at least a 12” fry pan. My thinking is: 1. A thick bottom disc would help these pitifully small burners provide even heat. 2. Prevent pan warping which small burners can contribute to.

Amazing info thanks

In my opinion, an All-Clad pan isnt always necessary. The rim of the pan usally only comes into contact with food when you are preparing liquids such as sauces, but the liquid itself ensures that the heat is well distributed on its own anyways. I have never been cooking and thought to myself "man, i wish my steak was also cooked from the side". So in my opinion, if you are thinking about buying a stainlless steal pan, all clad might now be nececarry for you. They are usually way more expensive than a disc bottomm, and to anyone who is a bit more limeted in the money aspect, i would always reccomend that you choose a "expensive" high quality Disk bottom Pan, than a lower quality "cheap" All-clad Pan for the same price. Just my perspective on it, cheers. Edit: By buying a high quality disk bottom you also have the security that the disk wont come off.

What an amazing video !!

Thank you for sharing your ideas. I just bought cookware Saladmaster Executive set and I have no idea how to identify the good quality I just go with the brand and the advertising of the company which is usually blinded the consumers. Now I know after watching your video.❤👍🔔👌

lots of good tips thanks

I change my cookware from cast iron to 3ply because of the weight. That was my best decision in my kitchen.

I agree with every single thing said here. I used to cook a lot and having a trusty piece of kitchen ware that delivers excellent results is worth gold. Otherwise I'd just be wasting time and money on wasted ingredients.

Great video with great information. I own high quality cast iron frying pans well as a high quality carbon steel skillets. I've loved cast iron for its performance but I know it's limitations and I know I'm lacking good pans for more acidic and sauce based meals. So my question is... because I already own good searing and frying pans/skillets, should I go with a French skillet instead of another frying pan to make up for that gap or will normal stainless steel frying pans a better option? For the record Im looking at All Clad D5 product line,

I like the brush finish

My mom has a set of Fissler disc bottom pots from the 80s that are still going strong. Granted Fissler is a high end brand but I still think the risk of the bottoms detaching is fairly low. Unless you seriously abuse your cookware

Are Stainless Steel S/S201 good for cooking?

Hello, thank you for all this wonderful information. The prices are stressing me out just a little . I took notes and have a question ; which cookware is the three ply copper middle?

5:20 thanks for letting us know not to buy De Meyer

Hello, is all-clad D3 thick enough for the electric stove?

Great review Andrew. I rather use Demeyer Atlantis than the Atlantis Proline on an induction range. I want to get Made In as my throw around cookware but I don't think I will like the handle. I wish there was a store I could visit to do a hands on trial.

My 20 year old set of Cuisinart SS disc-bottom performs as good today as it did when I bought it. Your mileage may vary...

Thank you for this Very informative video, I learned alot about a subject that I Thought I knew alot about, But was incorrect! I was about to buy a pan that would have been a disappointment! What do you think about the 'rock' pans/cookware?

Hi I just find your channels Just subscribed I just bought Cuisinart 12 inch pan You think Cuisinart is good? I just do water test today and mark on my pan. I'm just confused what happened to used And find how to remove your video. Thanks

I've cooked in Hilton Hotels, other Hotels and soup kitchens. I prefer the heavy disc bottoms. The sides of bottom clad should be thick as well. Once the pan is warmed up it will do well. Never heard of the bottom separating. I usually buy cookware at restaurant supply stores. They can take a real beating.

Would you happen to know for sure what the rivet materials are for the various brands? Some appear to be aluminum.

I still cannot believe I got a stainless steel fully clad pan and pot set from Walmart for only $30 in 2010. The pot came with a glass lid but the pan didn’t. I wish that brand didn’t discontinue it. Everything I cook in that quality set comes out perfect and I barely have any skills. I want to try made in ones but I’ve never seen them sold in person and I only need one pan not a full set 😔

I'm a little confused. I thought aluminum has negative health effects so that's why it's encased in steel for cookware. So why then are the layers (including the aluminum) exposed on the rims? (Is this also the same with disc-type bottoms?) While it's not touching the food while cooking, if run through the dishwasher, wouldn't other dishes, utensils, etc. be exposed to some type of aluminum residue since it's not fully enclosed? Any clarification is much appreciated!

Is a $3 grade 304 stainless steel pan good or will it not be real stainless steel?

I will love to see cuisinart vs renaware please. Or more like review just with two available brands.

The Saladmaster T304 stainless steel cookware set we bought in the 1980’s has been a workhorse, and still going strong. However, we recently bought an induction stove, and to my shock, the 11” skillet doesn’t work on it! Why would this happen if it’s stainless steel? (All the other pieces of the set are induction compatible.)

Why spend the money for AllClad when Cuisinart French Classic Tri-ply is pretty much just as good for a LOT LESS.

Thanks for the in depth review! You mentioned that the outer layer should be 18/0 what about the inner layer? Also 18/0 or 18/8? Also, what are your thoughts on on the types of stainless steel? I assume all except 18/0 can leak nickel and chromium? Thanks!

Is there any advantage of cooking in 6 MM kadhais over the 3 MM kadhais ?

Having a small savings is such a good investment in the long run.

I think disc bottom pans from a reputable company are great, and the multi-clad pans are a bit of a gimmick, adding functionality that is of negligible importance, and some risks. The discs are thicker overall for great heat distribution, and nice and flat which really matters on a glass-top stove, for example. Clad pans would have faster responsiveness to heat changes due to their thinness which some may like, especially those using gas stoves, but I prefer the thicker mass of the 6 or 7 mm disc. Clad pans also have a higher risk of warping. It seems like clad pans are better suited for gas cooktops and they would outperform cheap, non-clad thin pans but otherwise it seems more of a sales pitch (assuming quality brands on both sides).

At 5:30, no wonder that handle came off with those dainty little tack welds!

I just bought a SS set from Calphalon, Signature SS. 3 inner layers of aluminum and surrounded by 2 layers of SS. I haven't opened the box yet. Is this a good brand? Thx.

In the long run buying quality is best just buy one quality pan once a year and go from there

Dayum time to get a new pan but didn't expect 300$+ for a single pan o.o

Just buy a cast iron pan unless cooking with fond is a big deal for you.

A 5-ply All-Clad is quite a bit different than a 5-Ply Made In.

How do the carbon steel pans from lodge stack up ???

Thick carbon steel wok for frying.

Noob question: are scratches on stainless steel inevitable? Is there a way to make it scratch free? I found by cleaning the stainless steel it's easily scratched

Since aluminum n cooper is toxic does encapsulating it in stainless steel make it non toxic

3:35 The rim might be finished thicker than the actual cooking surfaces so it's not a good idea to take the measurements there.

My meals involve at least 2 pans and 1 pot, so buying one pan for $120 won't cut it. I'd buy a set for $200.

Not everyone can afford to spend $100 on a single 10" fry pan. Disc bottom pans are perfectly fine. It's what I use on a daily basis. I've never had a disc bottom separate from the pot.

Who cares about what is outside the pan.. Overall i would say your video is a good advice.

This video has terrible information.

Are Stainless Steel S/S201 good for cooking?