Thanks for review!

Try titanium pans very healthy and trustable .

@@knowledges393 Really ?! But can you more info , please ?!

@@knowledges393 titanium has aluminium in it. Especially do not have titanium in teeth implant and crown. Memory problems in future.

Totally agree after years of trying others. I always go back to the stainless. :)

love that!!!

Yessssss he helped me a lot. THUMBS UP FOR BOBBY. 👍🙏🤗

That’s awesome!!

Thank you for sharing. Just started following and implementing.

@@user-ne4nz6hx2t I 🦉 🦉 🦉 🦉 ji información información información información ℹ ℹ hovobkkooooońobp

I do that w butter in stainless steel. I can do omelets or whatever

Stainless contains nickel sadly

man be quiet lol

I’ve been learning how to make my stainless steel non stick

But you can buy in shops stainless steel w/o nickel, good for those who has allergies to nickel

Hmmmm.... never heard of the sun as a main food source but to each his own

E-Rock..... That's so Funny 😂👍😂

@@imasheepbahbah3591 He is joking okay...... Duhhhh

Blazso

haha

How do you store your cast iron pans? I worry about putting oiled cookware in my cupboard and the oil smearing anything it touches. Thanks in advance.

@@melindayoung5133 I keep mine in the oven

@@melindayoung5133 you don't put much on it at all. It's not gooped on. You wipe most of it off with a cotton cloth.

Cast Iron is the best and sounds like you are doing the cleaning and seasoning correct. My pans are seasoned and are just as good as non stick and my food tastes so much better

@@melindayoung5133 you need many many many very thin layers of oil that form a glossy finish. If it's sticky to the touch, use less oil to season it

thanks for waiting!

low end bargain basement pans made in china for $1. you pay $15 and think you got a great deal. go with, ninja foodi neverstick. made in china, hard anodized, Teflon was cool 30 years ago. but for $50 for a 12" skillet is as good as it gets for the money. these are fairly heavy an won't warp like the feather pans your buying. the light Teflon or ceramic pots and pans are a joke...... bobby is a joke pushing this crap.

*Me. Yes, Thank You Bobby!*

joycestyleofcooking Meeeeeee!

@@concrete981 +teflon non stick saucepans work10times better than acopper non stick or an ordinairy non stick saucepan as well

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Very interesting!!

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it’s also very very heavy !

Thank you

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They were probably made better 25 years ago.

Also works on induction burners which aluminum will not.

Agree, I have a De Buyer and yes, it's a bit of work to get it up and running but it's like Le Creuset in that it will last you a lifetime if cared for!

Le Cruset has alot of knock offs claiming its le Cruset but its from China. Poison.

That's how I clean mine as well, but I seen others season in the oven.

@@StephanieJoRountree I only season in the oven if I've got 3 or more of them to do. It's easier, better and much faster to season them on the stovetop. Rub a shop towel or coffee filter inside and outside the pan with either olive or avocado oil, then use a dry piece of shop towel or coffee filter to wipe off as much oil as possible. Turn the pan upside down over the burner and leave it on medium or medium low heat for about 3 minutes. Done. If you really want to break in a new pan or get rid of fish smell, scrub it with the cut side of a potato and some salt, wipe it out with white vinegar before doing the oil seasoning. To get a lot of seasoning on it at once, add a carbon layer. Fry a potato or green onions in oil to cover on medium until inedible, throw out the potatoes and the oil, wipe out the pan, and set it upside down over the burner for the requisite 3 minute cure. This all sounds like a lot, but it is a lot less work than scrubbing conventional cookware, food is totally nonstick, cooks faster and tastes 1000% better.

@@StephanieJoRountree You only season in the oven if you strip off all the seasoning. After that you season after every use on the stove.

@@scmsean Mine are a couple generations old, so I'm good!! :)

@@StephanieJoRountree That is only true if they had been taken care of. I took over pans that were close to 70 years old, but weren't used in 10 years. I had to sand them to get all the rust off and strip all the seasoning. They did build up a new seasoning quickly though.

Needing a new set and was looking at these… still no issues 6 months later?

@@Wimikk We have 2 sets because we have 2 homes that we occupy. Also a Large & Small size pans in both locations. My wife used to buy T-Fal Teflon pans. No way in this world would the T-Fal pans last this long. These pans we bought about 2016 with zero issues and we use them 5 to 6 days a week. Hint with a Gas Stove the handles get hot. So we bought the Lodge Brand Silicone grips for there Cast Iron Pans and they work great. At the Lake Home we have Electric Stove and the handles do not get hot Good Luck

Yes! I have a bird and also avoid Teflon. But it scratches so easily that can't be good to ingest.

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I read that, too. It's a myth that olive oil has a low smoke point.

Do you need to cure the pan everytime you use them?

Did it work?

Did it work Dee?

I guess it did not work

@@jaimeim18 what didn't work

I use stainless, season it like she described. Don't wash the inside with water just whipe it out, it's not ever 100% nonstick but is a lot better than Teflon.

Did this as well and in a week my cast iron became non-stick. No type of eggs cooking sticks now. Clean-up is basucally only warm water and sponge. I do a stovetop seasoning from time to time as well. Love it, but i use grapeseed oil

I'll try that

Yeah, really ugh...

ceramic can also be toxic

@@xPPAx Everything is fucking toxic. Just live your life and hope you don't go out like Screech from save by the bell

@@xPPAx yes I've been researching about this and it seems everything is toxic like @Paul Seager commented. At this point it's just which is less toxic lol

@@paulies5407 thats such a random person to pick. Were you watching the show when you made that comment? I heard he died of cancer right...

@@67385twilight that’s the point of life is to figure it out. Everything is extremely difficult in reality. The ones who truly succeed are the ones who really think the most. If you want to be healthy organized and stuff like that you really need to work at a 24 seven which nobody does, and why they remain average.

Im new to the whole Dutch oven pans, what can you cook in them? Can I cook rice in there?

@@jesystareah, you could. Soups, breads, meats like chicken and beef, pasta, sauces, etc.

You are right in general butter is preferred for eggs the other oil layers will be pushed away when you place egg in pan while butter layer will stay between egg and pan surface.

never heard...but all ceramic pans have aluminum core..i will check it out!

I love my Scanpan.

Yes - all of this! ScanPan is the very best! Just make sure you use high smoke point oils (not olive oil!) and never use non-stock sprays (clog the pores of the cooking surface).

You should have a look at SolidTeknics pans. They are an original Australian brand, that are now also made in the USA. I have had one for 5 months. You will need to oven season it first. I do take care of it after using by stove top re-seasoning, but it is now just great to cook with. Eggs fried or scrambled, curry, beef chilli, Rosti potato etc. You can use tomatoes you just need to care for it after each use. Good pans just need to be taken care of. They last a life time. I'm currently waiting a cast iron pan from Stargazer. Due for delivery in two weeks. Happy cooking.

Where did you buy them?

@@cdt2879 Amazon. I got the cheap Lima versions. I ruined one recently. It was in front of a kettle on the stove and I accidentally turned the heat on the Greenpan way up and left the kitchen, waiting for the kettle to whistle. I'm convinced now the naysayers ruin their Greenpans by repeatedly overheating them. My pan worked for years just fine and then I overheated it once and it has started to lose its non-stick, although it's still very usable. It can be surprising how low a heat setting you need.

@@BitJam ahh maybe that’s my problem as well cooking on too high heat. Thanks for your response maybe I will give those pans a shot.

Hexclad griddle pan.

Did you wipe the pan with oil after you heat dry the pan?

@@lihsuehcheng Yes, great question. If you find the pan sticky - not releasing food easily, do add a teaspoon to a tablespoon (depending on pan diameter) of avacado oil, heat the pan till it begins smoking, turn off burner and wipe it carefully and it's ready to go!

Why though?

What's the short story as I'm in the market...just get ceramic? I wish I had time to watch the documentaries I used to watch....

Very true, depressing stuff. We're still being affected all around the country! All of our water is contaminated with PFAs now. They won't even mention it in the media, but it's much worse than the corona virus.

Yes, yes, yes. Super good movie!

@@swissmrkc it's indestructible military paint to make materials stronger.. bodies can't break it down or get rid of it

You must have a dead nose. Doing inside with oven on500 and oil burning off and then add in the pan in a cleaning cycle, is smelly and lingers badly. I do all of the above on my outdoor grill, easy...... peasy.

Most cats don’t want to pay for real all clad. That’s the real deal. When I buy my next house I will get some good ones. Cuisinart multi clad for now

What pans can I buy to boil water in?

@@Heseesyou stainless steel pan would be good.

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I use mine for eggs and other things, easily the best ever. Treat and clean it well and it stays smooth as glass. The only thing I do not cook is acidic food.

Good tip thanks. Works like a charm.

That's likely because you use lower heat when cooking eggs, and higher heat when doing something like searing a steak. Using high heat, under some conditions, can burn the seasoning off the cast iron pan, making that area stick once more. If you let the pan preheat for 5 mins on medium heat and use a good amount of oil/butter you can cook anything and maintain the non-stick for eggs.

@@D4PPZ456 BINGOOOOOO

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