Can you do the Hurricane Lint Lizard?

How do you like your eggs ?

Cooked

Disappointed you didn't make a comparison with a normal, cheaper product..Cause I am pretty sure most anti-stick pans I have used have the same abilities

Great video thanks for reviewing them. Red Copper looks more promising.

Good to know

Can confirm. We got it because it's safe(er) for our bird and it's been worth the money for sure.

No doubt. Red Copper FTW!

3 years? That's hard to believe. I'd love to see that

@@elizabethcattarin4645 i got it for the safety of my birdy too! its great although occasionally i gotta use oil to make cooking some things easier, as well as it did develop a little chip in its surface from my stupid sister jabbing it with metal utensils. but it is totally the longest lasting nonstick pan ive ever had so far! i think weve had it for about 2 years now maybe a little less

those GraniteRock things are shit i had one and my grandmother had one they only last maybe a year before turning black they don't last long for comparison my tefal redspot lasted 6 years before it stopped looking like new and my RUFFONI set that i have inherited are about 20 years old now and are still like new

its to mimic the old speckle enamel stuff, its better just to find the actual stuff. Porcelain enamel cookware. There is a green ceramic one thats been around before the copper pans, and i have one and my grandma has one and they're both fine. Mines a little scuffed from misuse, but still works.

I thought the same thing 😂 They're using the "Brushed Aluminum" technique. Aluminum scratches too easily, so some people brush it with a wire brush to pre-scratch it so that any scratches you make on it won't be noticeable. They did the same thing with the Granite Pan, giving it an rough texture so that any scratches you make on it won't be noticeable either. It's not necessarily a bad practice, just a little dishonest.

You'd be shocked. I come from the granite capital, you'd have better luck breaking granite than you would scratching it. Which is a big reason headstones are so expensive.

Johnfuse I think he’s talking about how oil at high heat can make it bond into the pan.

Butters The Bean huh

*yep*

@@nickdenali1411 it's from jaboody dubs parody

OH MY GAWD THE CRANBERRY SAUCE!

@@romantic_hippie four inches... of meat... drowning, in dr. pepper.. and some Barbecue sauce. look at that

If you know how to cook you don't need any of that stuff

@@davidjuarez2215 Tell that to Gordon Ramsay

david juarez I’m guessing your not much of a cook are you

@@davidjuarez2215 I thought Grease balls used oil, butter and grease?? 🤔

62 likes... uh oh

@@ChancePlays now its 1 dollar and 95 cents 😂

Dantheman that’s more than sponge bob makes a year

@@ChancePlays now its $1000... SpongeBob is worth $1000 more than me.

He overpaid in my opinion

Now it's time for the bend test

@@Dalinar.Kholin But most importantly will it blend

My only complaint is that even with a ceramic back, it still doesnt have wireless charging

You mean "the blue diamond scratches at a level 9 with deeper grooves at a level 10 " cause it's diamond lol

Like most other gorilla glass 6 products

Mine was 17 millimeters of nothing

DemonKingMidas0011 HELLO RHETT I said hello Rhett because of the nickname high school reference

8:21 that was my nick name in highschool

DemonKingMidas0011 hi 3:35 I’m dad

You couldn't have been THAT annoying, but man are you short.

@@dianafloss5910 I don't even know lol not sure if I did good or bad

Wendy Yao oml i have a final tomorrow too wtf and its 3am too

Lol i got an algabra test tomorrow and i'm doing basically the same thing

Good lick

*luck

It’s not even close to 3 AM REEEE I know it’s a joke lmao

Are you asleep yet lmaoo i should be asleep too

Omg meee lol

It's 4:34 here, and I am at work, FML lol

I'm here for the witty remarks lmao

Don't you also hate it when you accidentally hit your frying pan with a bunch of rocks and a hammer?

@@ChaosBW soo much, i always confuse nails that need hammering with my frying pan

I hate it when put a plastic container on my frying pan and put vegetables in my eggs

I hate it when my car ends up in my kitchen and runs over all of my pans.

@@jimmyiscrazy913 ikr. I swear my car has a mimd of its own

Lol!

Defiantly

Definitely *

I got the red one and love it

Or maybe don't run them over with your car.

I know a real chef who recons these type of pans are great but she said you need some fat/butter to active the cooking process or your just burning it and for flavour and I agree.

love is my religion my great-grandma is 92 this year. 92 years of life. A world war, 40 years of communist dictature, recessions... But during all that time she used to eat food, cooked with lard. And she used to cook with lard too, sometimes with sunflower oil, but mostly with lard. She’s fine, has a great health for her age, without cardiac problems.

Biggest wooshfest ever

@@grandegracia Lard is great, it gives a nice flavor to some things

Yet they had to season the pan with oil

All the Greenpan fanatics...

Because pans used to be thicker and less efficient, them being thinner and more efficient med heat is the equivalent of high on an old pan, if you put a new pan on high heat it can't dissipate the energy fast enough to not damage the molecular structure of the pan. Simple science honestly.

Lmao

i thought your profile picture was a hair so i tried wiping it off

@Will M if it warped you got it too hot. some things to remember. NEVER use anything but the blue non scratch scrubbing pads. in fact its all we have in the house now so accidents can't happen. Second never clean hot. NEVER shove a hot pan under water like that. destroys the non stick surface. Third you can use high heat to "get" it hot but turn it down. its thin aluminum. you will warp the pan with too much heat (heat that is simply not needed for these pans) and once it warps you can crack the bonding layer between the surface and the aluminum.

Right?! His review is agreeable though. I've had mine for a year and it did get scratched and have burned spots. (Did not read care instructions) lol

I’ve had mine for almost a year and use it 2 to 3 times daily and not one time has the handle ever got hot I love love love my blue diamond

@@williamedgerley3271 ....I don't use mine as many times a day as you, but it is my primary pan and the handle never gets hot...I was like, "No it doesn't!" Lol

I use mine nearly every day for the past 7 months. No issue so far

My blue diamond is fucking trash

DYLAN DIED?!!?!!?

That's a really good idea. In fact, update videos on a number of the products they test would be super useful to potential buyers.

Miny Smith - I’m sure they have better and more expensive cooking pans already, don’t think they’d wanna sub them out with tv pans

I’ll say this; I’ve used the red copper pan twice in the past and it degrades fairly quickly. I’m not sure of the others, but even with proper care, my red copper pans’ coating wore out to the point of negating it’s non-stick properties in about a month or so - in both cases.

Exactly.

They never last and they get hot spots where they don't stick.

Illosion because you are watching a video of a guy talking about pans.

Illosion He's imitating the sales pitch voices of the people who are in the original infomercials.

Lillian Speer because he’s usually sort of sarcastic

Because he's being incredibly sarcastic

I think that’s the point of his videos.

While filming it

For sure. We will revisit these in a few months as an update if we have any problems

@Samus Knight what did your roomate do, though?

Eggs stick pretty good to mine now a days.

@@MaskedImposter Disappointing to hear! How long did you have it before that started happening?

@@MaskedImposter scrub it throughly and reseason, it should be like new.

Same bruh, same😑

Same

Monday

Are you in China?

Don’t you mean Sunday morning?

Thanks for telling! Useful

I don't like using platic utensils on pots and pans unless necessary. Silicone spatulas are by far the best of u don't want to damage the coating. I've had some cheap wal mart pans that don't have a single scratch on them after an entire year of heavy use because I only use silocone or silicone coated utensils

Gross

@@jahjoeka why are you responding to a comment thats over a year old, also how is that gross?

A true test would be frying up some kittens and puppies.

@@7531monkey oh my

But Teflon sucks, why not just use a warm rock as a control?

Purpose of these tests was to verify what the infomercial claimed, not comparing them to anything else. They don't even do exactly the same tests on the different pans. But your comment is appreciated 👍

Big Daddy VelociCrapper YAYYYY CANCER

without any milk

In an omelette

screws first then milk

mre is life yeass I was going to say that

Raw

Mine also

I just bought the Granite today

There are some copy cat red copper pans that are crap. I'm guessing you got one of them

I have a copper that i love. Been using it for over a year.

@@nobody-xh6ii basically these pans either last you your entire life or they are ruined within days apparently. And it depends wether you get a knockoff or not

Water, Fire and Rock types

Life hack: Dont comment something stupid or later you might have mental issues

@@ohyeahyeahyeah3x799 L

@@ohyeahyeahyeah3x799 I was making a joke from an pokemon...

Afyer 6 months they are fone

*Open your f**king eyes wider, Brock.*

Kakarotto MUI I was ok with myself for watching until I saw your comment and realized the same thing 😭

Damn I must be pathetic too. I can't even cook anyway. 🙁😦😢

It is a school week and I'm up till 6 am watching someone test pans. 😒

GumballTheGamingKid Roleplays and more I feel sorry for you 😩

I didn’t see me

Tom Collins They don’t.

3 years in and my red copper is still going strong

@@commonsensegaming1756 same, 4+ years almost daily use

I held mine over a watch. It retained it's non stickiness 😄

Blue diamond, dead and scratched up after little over a month.

Try freakinreviews channel better comparssion there .

non-stick u can not scratch it. People who familiar with non-stick would know.

Technically your right but using as a control doesn't work according simply cause teflons molecular structure is more straight and isn't very dense either cause it's a coating which means that as a baseline it won't work to what your trying to do and copper is very dense same with granite even though granite is actually far less dense then copper cause it's many different rocks when compared to copper

True👍

On 4th month of a blue diamond pan. Still looks and works as good as day 1.

That the point.

The red one still works great for us. We’ve had it about a year.

Mine last almost a week of use and started sticking. At 2 weeks it was completely useless even using non-stick cooking spray! Just buy a good quality steel pan and take care of it! It will last you years!

Agreed; I thought it was going to turn into How To Basic for quite a while.

blue flame blue flames

@@nasimuzzamanraj7120 ㄛ__ㄚ我我約誒鞥噢噢噢噢？鞥恩欸喔衣物餘額五五一字啊啊啊

I loled at the sarcasm

Whenever he's serious....he's being sarcastic....and visa versa...😂😂😂

Quang Lê //PTSD TRIGGERED//

@@BeeWorksCottage Lmao XD

In Canada also.

Ha😆🤣

As a Vietnamese, I can confirm this is true

havent you seen the pan on jaboody dubs

yes he did dumb ass he said that the copper pan includes the insurances of kathy herself

Giovanni Ziselman *cathy

DominicK my bad domadick

ettanasf well he hasn’t long term tested them, I might have a different as seen on tv red copper pan but they don’t last long if you cook with metal utensils!! So I would say the granite would be the best for long term! Because it also has lifetime warranty

3 years red copper still going strong

Ive had my red copper pan for 4+ years, cook with it almost daily. Bought the whole box set a few months ago because its been so good! :)

@@Aneubis i have the blue diamond for years and it s as good as new

Maybe you didn't run it over often enough 😝🤪

Hey arbok howya doin

No matter where you are, whether it's a quarter mile away or halfway across the world, you'll always be with me."

"we aint hungry no mo either"

I live my life, a quarter mile at a time ..... (Ironically enough, i am watch the whole series again right now ... )

Jerry the lonely chair blue diamond was the worst game ;;;;;;;;;;;)))))))))

Same here

@@Mrs.buildingblackwealth I had one, cooked with it for a year when I had to move back in with my mom. Never had any trouble with it.

I've had a full set of the red copper cookware for a year and a half...and they are still in perfect condition with no sticking or scratching whatsoever. One of the best purchases I've ever made.

I have had the Granite Rock pan for about a year and its solid, not a single issue with steaks, cheese, eggs ect. its not a smooth pan though the inside is slightly rough. But can say that it does work as advertised. (at least for a year!)

Got myself a blue diamond about 6 months ago. I use it almost every time I make dinner. I love it. Still non stick. I have had a ceramic pan that was crap like that before though. So I understand you being skeptical.

If you are a cast iron fan, olive oil isn't a great choice. I took a day(not literally) to re-season my pan after that mistake. I could have worked with it, but it's worth doing right. Non stick cast iron is great. It's hard not to get the "overwhelmed" feeling at first. Or thinking it's too complicated. Its fairly simple. Maintenance isn't as hard as you think. It's heavy, and sometimes I forget and grab the handle. That's my only complaint, (if I'd even call them that.)

@@bp7888 Ive heard that culinary flax seed oil is best for seasoning since it has a high smoke point. I have yet to test it though.

@@Badenhawk could use avocado oil too.

it's fine when you don't give a shit.

@@Badenhawk indeed!

"THE POWA OF COPPPAAAAA!!!!!"

Interesting. Why is that?

Induction pans have a steel bottom ring or pad. Some of these pans are all aluminum. They don't work. You have to check the labels to see if induction cooking can be done with that specific pan.

​@@nightowlhunter3 I can't personally comment on the actual performance of induction, I'm sure you can find stuff on google but I do know of some big benefits that induction has. For 1, it keeps your stove fairly cool. The only heat generated in an induction stove top is the heat that your pan leaves behind. The actual stove won't generate any heat. 2nd, induction is very fast at heating up pans. It's by far the fastest way to heat up. This leads me to believe that with practice, you should be able to control heat levels very quickly and easily but I don't know this personally. Finally, induction stoves are very energy efficient. It takes much less energy to cook on induction compared to all other cooking surfaces. The biggest con that induction has is that it will not work on aluminum pans. Induction relies on pans being attracted to magnets which is an easy way to test if a pan is compatible. This is why it doesn't heat the stove top, because it doesn't use heat to cook.

How did your blue diamond hold up?

I mean.... just get yourself a good old cast iron pan using that 10% employee discount + that 5% additional savings with the Target Redcard and if you are lucky you might get one on sale anyways for all the savings.

rip

@superhype kid21 no, but I kinda figured out what you meant after thinking about it haha. The thing is, I was taught that back when they also used analog clocks.

Two words: bloody heavy

@@alismith3801 🦊 If you can't take the heat, stay out of the Kitchen.

Only if its enameled. I hate dishes you can't wash with soap

Seasonings better

Worst pan I ever used.

Everything sticks in my metal pan .. It sucks for anything except stir fry.

@@Kayak1088 Look up some Halle Cottis videos where she shows how to season and cook on stainless.