Do you love or hate using stainless steel pans? If you follow a few steps, they can be super easy to use! If you liked this video, you might like this Ninja Foodi NeverStick review video, too: th-cam.com/video/IpkpS5RRp2M/w-d-xo.html
@lindaarmel4774 the white vinegar should work really good for tough stains. They do sell the 12 by itself, but it's out of stock right now for individual sale. Here is the link anyway though... Might come back in stock soon. amzn.to/3AWFLyL
Thanks for these info! Very helpful. I was undecided on whether to get this or the Cuisinart Multiclad Pro Triple Ply Stainless Steel 12-Pc. Set but you convinced me to buy this instead for a start.
Glad it was helpful! Those are nice too... any time you can get multi clad pans at a reasonable price, you're doing good. The pan selection that Ninja gives you is really great though... Most sets don't give you the big ones like that.
I watched your Everclad videos so much and somehow forgot about the 12" fry pan. I ordered a 12" to go with the set and of course now have two.... Absolutely loving the Everclad and the fact that the set included a 12". First time I have seen that from any company. I wish the WOK was larger and Stainless opposed to being 11" and Never stick. It takes batches and more time making Stir Fry Bri.
Hi, I have recently been trying to research a new set for the kitchen and honestly have been finding it is a minefield trying to get straightforward information on what is reliable, tough, good for induction etc. Your review is very good and helpful in deciding whether to purchase this set. The non stick set you recommend watching a review of at the end was of interest but I saw many people saying it was unreliable and the coating would bubble etc. So this has led me to consider stainless steel over non stick. Would you say the construction of these pans helps to avoid warping on induction hobs? One of the frying pans we had seemed pretty heavy but it was essentially the type with a steel plate stuck to the bottom and it warped not long after we started using it. The hob we use steps up in wattage from 500 to 800, 1000 etc. If it's a question of choosing the right setting then it would be helpful to have an idea what is the safest way to avoid warpage. Any information you can help with on this side of things would be really appreciated.
Hey there. Yeah.. you want to avoid the stainless pans that just have the plate attached to the bottom. You want that layered construction to pass continuously all throughout the pan if possible. I woudn't worry about the nonsticks. If you properly preheat, it's pretty nonstick anyways. The main things that will warp the pans are changes in heat that happen too fast, both in heating and cooling. So when you're done with the pan, you leave it on the stovetop to cool down. Never put cold water on it or it will warp where the water first touches. As far as heating goes, with good stainless, you really don't ever have to have the heat much past medium, especially with induction since you get such fast results. Does you hob let you set temperature or is it just wattage settings?
@@JoesPhenomenal Thanks for getting back to me. It sounds like these are going to be the way to go. The hob increases in steps rather than having a temperature setting. 500, 800, 1000, 1200, 1500 and 1800. At the two lower settings power is intermittent and from 1000 up it is constant.
@alk7393 I'd experiment with the 1000 setting and see how it goes... You be surprised how much lower you can run it when you have pans that don't lose heat quickly.
You got it! Yeah... The preheat can take a little while... However, that depends on your range and also the type of heating element.. Radial electric is slowest (what I used on this video), gas is faster, and induction is the fastest. Also, I only use medium heat to protect my pans as much as possible... You just have to figure out how log you need for the size pan you are using and what is heating it. Realistically you can probably get a proper preheat in closer to 4 or 5 mins. Just do the mercury ball water droplet test on it, and youu know whne it's hot enough.
I have a gas stove. I don't time my pre-heats, but I do drip in little dots of water and see how the water dances on the pan surface. When the dots move around before evaporating that's when it is preheated.
It's a shame they went with a rounded handle which isn't super safe when taking heavy things out of an oven, even with a kitchen towel. Also, America's test Kitchen found that 5ply or higher tends to overcook things
Yeah.... I thought the handles could have been a little thinner. It makes they hang a little funny depending on the types of hooks you use too... I never felt like 5 ply pans really overcooked stuff on me, but they do retain heat better and longer, so you have to adjust cooking stye to account for that. Everything it just done quicker.
It has a little roll to the rim, so stuff pours out pretty nice without dripping. I do tend to get a little on the outside of the pan though if it's not thick, but no biggie.
I haven't tested the all clads much so I can't really say. All Clad have the d3 and d5 versions that are 3 and 5 ply respectively. The Ninjas would be more of a competitor to the d3 ones... Similar specs on them... The All Clads are more expensive, but they're made in the USA also so that brings higher manufacturing costs as well. Seems like very similar construction.
They don't have that published anywhere, so I assume it's not super thick or they would be advertising it. I know they're 3 ply, so maybe somewhere around 4mm? That's a total guess though.
@roselilly2086 OK... Should be pretty similar then. The good thing about Costco and Sam's club is that they have great return policies if it turns out that you're not happy with the performance. It's worth trying if they have a black Friday deal for ya.
I actually mis-spoke in the video... That should have been Silicone. You can still use stainless utensils though. Just have to be aware they will cause a little scratching. Thanks for checking out the vid! much appreciated.
18/10 stainless contains about 10% nickel. It is an essential element in stainless steel that gives it strength, durability, and corrosion resistance. However, organic acids, especially at cooking temperatures, can release nickel into food in small quanities. It's considered safe for most people, but if you are sensitive to nickel, stainless cookware is something that you may want to avoid. 18/0 stainless doesn't have any, but that's typically on the non-serving side of the pan.
@@JoesPhenomenal It sounds like the sort of sensitivity that can affect a significant portion of your life beyond Just using a certain type of pan. In other words it sounds like a rare and potentially serious condition by volume. Many things have nickel.
@Revon-Feuer yeah.... I was thinking the same thing. I'm blessed to not have any real allergies or intolerances to anything..... Except maybe nuts if I eat too much at once.
Do you love or hate using stainless steel pans? If you follow a few steps, they can be super easy to use! If you liked this video, you might like this Ninja Foodi NeverStick review video, too: th-cam.com/video/IpkpS5RRp2M/w-d-xo.html
Your knowledge on the different steel materials and layers was very useful. It gives me a better idea about the quality of the Ninja pans.
Glad it was helpful!
fantastic review. Best I've seen, I appreciate how you covered keeping it looking new.
Thanks! I'm super neurotic about that kind of stuff. haha
Very good and comprehensive review. I totally agree with you, hand wash your pans people! They will stay nice much longer.
Thank you, kindly!
Have you seen the ones from Sam’s with the stainless lids? They’re cheaper but appear to be the same thing just different lids
Those ones look pretty solid. Are those 3-ply or 5-ply? I wanna say 3.
@@JoesPhenomenalI believe 3
Probably pretty solid then... Aluminum core with 2 layers of stainless I'd imagine.
Hi Jose just wondering can you soak the pan in vinegar if needed to get it clean? and could you please tell me where I can buy the 12" 😊 frying pan
@lindaarmel4774 the white vinegar should work really good for tough stains. They do sell the 12 by itself, but it's out of stock right now for individual sale. Here is the link anyway though... Might come back in stock soon. amzn.to/3AWFLyL
Thanks for these info! Very helpful. I was undecided on whether to get this or the Cuisinart Multiclad Pro Triple Ply Stainless Steel 12-Pc. Set but you convinced me to buy this instead for a start.
Glad it was helpful! Those are nice too... any time you can get multi clad pans at a reasonable price, you're doing good. The pan selection that Ninja gives you is really great though... Most sets don't give you the big ones like that.
I watched your Everclad videos so much and somehow forgot about the 12" fry pan. I ordered a 12" to go with the set and of course now have two.... Absolutely loving the Everclad and the fact that the set included a 12". First time I have seen that from any company. I wish the WOK was larger and Stainless opposed to being 11" and Never stick. It takes batches and more time making Stir Fry Bri.
Hmm.... Gonna have to look back through that. Can't believe I missed that. Thanks!
Hi,
I have recently been trying to research a new set for the kitchen and honestly have been finding it is a minefield trying to get straightforward information on what is reliable, tough, good for induction etc.
Your review is very good and helpful in deciding whether to purchase this set. The non stick set you recommend watching a review of at the end was of interest but I saw many people saying it was unreliable and the coating would bubble etc. So this has led me to consider stainless steel over non stick.
Would you say the construction of these pans helps to avoid warping on induction hobs? One of the frying pans we had seemed pretty heavy but it was essentially the type with a steel plate stuck to the bottom and it warped not long after we started using it.
The hob we use steps up in wattage from 500 to 800, 1000 etc. If it's a question of choosing the right setting then it would be helpful to have an idea what is the safest way to avoid warpage.
Any information you can help with on this side of things would be really appreciated.
Hey there. Yeah.. you want to avoid the stainless pans that just have the plate attached to the bottom. You want that layered construction to pass continuously all throughout the pan if possible. I woudn't worry about the nonsticks. If you properly preheat, it's pretty nonstick anyways. The main things that will warp the pans are changes in heat that happen too fast, both in heating and cooling. So when you're done with the pan, you leave it on the stovetop to cool down. Never put cold water on it or it will warp where the water first touches. As far as heating goes, with good stainless, you really don't ever have to have the heat much past medium, especially with induction since you get such fast results. Does you hob let you set temperature or is it just wattage settings?
@@JoesPhenomenal
Thanks for getting back to me. It sounds like these are going to be the way to go.
The hob increases in steps rather than having a temperature setting. 500, 800, 1000, 1200, 1500 and 1800. At the two lower settings power is intermittent and from 1000 up it is constant.
@alk7393 I'd experiment with the 1000 setting and see how it goes... You be surprised how much lower you can run it when you have pans that don't lose heat quickly.
@@JoesPhenomenal
Thanks again for taking the time to reply, your recommendations are helpful and I'll definitely keep this in mind.
@alk7393 Happy to help!
This review was perfect! Thank you for making it so comprehensive.
Thanks for watching!
I appreciate the tips on how to use stainless but 7 minute pre-heat??
You got it! Yeah... The preheat can take a little while... However, that depends on your range and also the type of heating element.. Radial electric is slowest (what I used on this video), gas is faster, and induction is the fastest. Also, I only use medium heat to protect my pans as much as possible... You just have to figure out how log you need for the size pan you are using and what is heating it. Realistically you can probably get a proper preheat in closer to 4 or 5 mins. Just do the mercury ball water droplet test on it, and youu know whne it's hot enough.
I have a gas stove. I don't time my pre-heats, but I do drip in little dots of water and see how the water dances on the pan surface. When the dots move around before evaporating that's when it is preheated.
@TheDaisytails that's fun to do, as well
hey @joe's phenomenal: how about an update with backyard kitchen? ☺
That's actually uploaded and publishing on Tuesday. 😉
@@JoesPhenomenal lol we are connected in matrix timing cheers
@la1930 I think you have something there. Haha
It's a shame they went with a rounded handle which isn't super safe when taking heavy things out of an oven, even with a kitchen towel. Also, America's test Kitchen found that 5ply or higher tends to overcook things
Yeah.... I thought the handles could have been a little thinner. It makes they hang a little funny depending on the types of hooks you use too... I never felt like 5 ply pans really overcooked stuff on me, but they do retain heat better and longer, so you have to adjust cooking stye to account for that. Everything it just done quicker.
How about pouring out sauces? Does it run around the sides or does it pour pretty cleanly?
It has a little roll to the rim, so stuff pours out pretty nice without dripping. I do tend to get a little on the outside of the pan though if it's not thick, but no biggie.
How would they compare to All-Clad? Or not really comparable in quality?
I haven't tested the all clads much so I can't really say. All Clad have the d3 and d5 versions that are 3 and 5 ply respectively. The Ninjas would be more of a competitor to the d3 ones... Similar specs on them... The All Clads are more expensive, but they're made in the USA also so that brings higher manufacturing costs as well. Seems like very similar construction.
I was hoping to find a video on this.. I’m on Amazon and seeing a 12” for 50 dollary doos. So I’m curious
Yeah.. They're priced pretty well. So far so good on my set... The handles are a little on the thick side though... No biggie.
What is the MM thickness of this set? Thanks.
They don't have that published anywhere, so I assume it's not super thick or they would be advertising it. I know they're 3 ply, so maybe somewhere around 4mm? That's a total guess though.
Is this better than tramontina set?
Hmmm... Good question. In my opinion, I'd say they are pretty comparable. Are the Tramontina's you're looking at 3-ply or 5-ply?
@ 3 ply
@roselilly2086 OK... Should be pretty similar then. The good thing about Costco and Sam's club is that they have great return policies if it turns out that you're not happy with the performance. It's worth trying if they have a black Friday deal for ya.
Same question here... macys has a great deal right now
I'd expect pretty decent performance from those... Those aren't top of the line, but they are plenty good for most people.
It's a shame you said to use Teflon utensils! Most people buy stainless to avoid Teflon
I actually mis-spoke in the video... That should have been Silicone. You can still use stainless utensils though. Just have to be aware they will cause a little scratching. Thanks for checking out the vid! much appreciated.
I thought nikal is bad ?
18/10 stainless contains about 10% nickel. It is an essential element in stainless steel that gives it strength, durability, and corrosion resistance. However, organic acids, especially at cooking temperatures, can release nickel into food in small quanities. It's considered safe for most people, but if you are sensitive to nickel, stainless cookware is something that you may want to avoid. 18/0 stainless doesn't have any, but that's typically on the non-serving side of the pan.
@@JoesPhenomenal Honestly never heard of someone being sensitive to nickel
@Revon-Feuer I don't know anyone that is either, but it's some sort of allergy or something... Figured I should mention it anyways just in case.
@@JoesPhenomenal It sounds like the sort of sensitivity that can affect a significant portion of your life beyond Just using a certain type of pan. In other words it sounds like a rare and potentially serious condition by volume. Many things have nickel.
@Revon-Feuer yeah.... I was thinking the same thing. I'm blessed to not have any real allergies or intolerances to anything..... Except maybe nuts if I eat too much at once.
Hopefully they're forever safe
Agreed!
i agree with @dianePahl - comprehensive review with thanks. :)
Aww... Thank u