You guys should review a palestinian cookbook!

This is the best recipe review/showcase of a book that I’m interested in that I’ve ever seen. Great great great work with this video. Your points were well made, you gave the recipe a fair shot and the honest real world comments really added to and provided great context for what you guys were feeling. Kudos to the scoring system at the end too! Wishing you guys all the success, it will be well deserved!

i love my fireboard

Going to buy the worst of these to justify buying the best of them

Great video. Also I love Sarah's new hand tattoo!

this video both taught me something new and made me laugh! I love the editing and the guest!

I love how clear and logical your videos are! 🤩

I really like this video- I'm going to get that Thermo Maven and report back if it actually sucks.

Nicely done

who knew Hot Rod would sum up these reviews so perfectly??

Yep, you just saved me $195. Thanks!

Asked for an Always Pan last Christmas- it was pretty but, as you note, flawed in its basic design. It promised to work on induction, and technically it did, but the pan was cast with a tiny (1mm or less) “foot” that was enough to keep most of the pan from making contact with the stovetop, which is essential for induction. It was such a tiny thing, I’m not sure why it wasn’t corrected in QC. But it limited the usable cooking surface to about 6 inches. I ditched my pretty pan after a few uses and was really disappointed. Instead I went with a huge enameled cast iron braising pan from Lodge, which I picked up for $50. It’s a tank but I can use the whole pan. I would recommend the pans we bought in the Netherlands from BK. We got “granite” ceramic nonstick pans there that are approaching a decade of heavy use with hardly any apparent wear. Good stuff, BK. Wish I could get it here.

What pan do you recommend that’s on the healthier side. I don’t want to buy any that has to do with teflon.

Thanks for being so thoroughly!

What non-toxic stainless steel pots and pans do you recommend???

Top notch content my dude, I love the passion you bring to this topic

Great review! So this isn't really the pan to get. What is your top nonstick durable pan. I'm in the market for something easy👍🏻

I m glad saw this review. decided .. not 👌🏻. Had 2 previous pans, both donated after a while .

Did the patent expire or did they renew it? I want this tech to come to cheaper pans 😭😭😭

That pan is definitely not worth $320. Wait until black friday or some sale day to buy one, and it will cost $200-250. It is a nice pan though, but it's still just stainless steel and still looks ugly af when you use it unless you polish it like any other stainless steel pan, and if you don't know how to use stainless steel pans it's still going to be a pain to clean.

You’re what I call a 10%, Meaning, there is only 10% of people who can tell and explain it like it is. Great presentation ..

I have solidkineticks ,its ugly but I know its helthy and durable. Would like to buy titanium pan but not sure about it. Ist it just a marketing ,I have same thoughts about zepter. All new materials have a questions

Thank you for your extremely valuable review. [A request, can you please speak a little slower for us oldies who have hearing difficulties and also for those from Non-English speaking backgrounds.] Love the video!

i was about to buy one but i dont like that steam vent handle holes and i wanna see a longevity video or a real hard scrubbing torture test. for 200$ i want a pan that can go thru hell for 10+ years.

I love this guy. The unfettered truth is so appreciated… especially in this market space, there’s a lot of “bloat” out there, so it’s nice to get the real deal truth

Nothing from New West Knife Works?

What a fantastic review...... I'm sold.... I mean not sold....

I know you're going to roll your eyes at me for this... But you guys should try the cutluxe chefs knive as a potential super budget pick. Its a bit heavy, but really sharp, well made, and feels great in the hand. Also retains an edge fairly well.

What would be the best pan

I bought the first release immediately when some yootooby found them at a show. I thought: Perfect! Exactly what i needed for several recipes, stainless means mindless, and elegantly if stupidly simple design. When the round version was introduced, immediately ordered a pair. I happily ordered all of my chef presses directly from the maker. I use each press far more often than I thought I would: veggies, sammie’s, proteins, stove, grill, and in the oven, so I’ve got two stuck to the magnet knife rack.

I guess only question I have is the chemistry of rainbow stain? If it makes rainbow stains then scrubbing it with bar keepers friend removing the nano coating?

This I what I am actually looking for when I search a “review.” Kudos and keep it up. Read through comments would have been great to see in video how easy it scratches a you mention in comment and compared to Heston. I’m going over to watch that video now. What’s the rice dish you made twice?? Tried turning on captions I still couldn’t figure it out. Trying to get more active in kitchen and only use nonstick for its true use cases.

still got the eater series pans? could donate them to a broke college student🥲

Even tho I’m never buying this I decided to look up reviews after seeing the ad. This was infinitely more than I expected to know. Thanks for the great content 👍

you're not factoring in price, even if you're not making a budget knife video price is still a factor that you should use in the process of ranking

I so appreciate your honesty and review of this pan!

I bought it…hmmmmm. Was the steak in the pan that sold it. My daughter will have a fit when she comes to visit.

Does the handle on the pan get hot? I’ve had a fancy pan that had a solid handle mounted like that as oppose to the fork style mount and the heat used to transfer to the handle to the point where I couldn’t grab it bare handed. How does this perform in that regard?

I don’t comment on KZfaq videos but I feel compelled to mention I used to listen to your design details podcast lol

Thanks for the comments on the tortillas de maize - ran into an identical problem trying to make the Salbutes in the Yucatan chapter, right after the cochinita pibil (so far under the amount of water needed). Doing some research it looks like on some of Rick's videos he's starting with fresh masa (not the dried you can commonly get at the grocery store) and that's causing the big difference in the amount of water needed. Resting right now, we'll see how they come out!

Best and honest review. I feel well informed with this post.

Quite possibly the best no bull shit pan review ever heard. 10/10 for review. Have you done a Hexclad review? Excellent review.

I usually don’t follow a recipe, but love putting them together afterwards when someone asks how I made what I made!

I purchased the Miyabi Birchwood Santoku for only $175 (50% off msrp). Excellent price for the quality.

I was impressed enough with your review to subscribe. Interesting pan that I won't be buying because of hyge issues you pointed out. Big thank you for saving me some cash......and disappointment.

so what pan do i buy then ? :\

Wow 1000F vs 500F oven temp. "No coating" vs coated. Huge differences. Why this company always lying lol.

Finally a genuine review. As any new tech I would wait and see how it performs after a few months. If its "titanium" coating starts to peel then all bets are off.

Great review. What’s your favorite pan so far? (Non-stick and non-toxic)

Is titanium toxic at high temperatures, Kind of like the nickel in stainless steel is?