Originally I was going to get, a set. But after seeing most of your videos pan comparison. One of the advice it's. Built from what your need and use. Since I like to cook noodle soup, steak, salmon fillet and single person meals fast. (Instant pot for other stuff.) Overall your videos been very helpful information for long term. 😊 Much appreciated for your time
I had to give up on cast iron since I hurt my wrist. I have trouble lifting a 12" fry pan even if empty. I am leaning toward replacing all my nonstick cookware because I'm tired of having to replace it. This video is the most helpful that I've seen! Thanks so much! -A new subscriber
Thank you so much! You should check out my video on Strata cookware - it's a brand new cladded carbon steel pan with an aluminum core. You get the slick surface of cast iron and carbon steel but it's significantly lighter. Here's the video: th-cam.com/video/ivikVNb1nY8/w-d-xo.html&t
Nice presentation. Few understand what really is essential. To further make it more budget friendly, I would have done Chef's classic for pans. The one thing to consider is that even with the 17 piece set foe $179, one still has to buy the four quart sauce pan. Then you also get the 8 & 10 inch fry pans. I do use my 8" fry pan for crepes and single portions. Where I differ from you is that I use stainless steel sheet pans. That is my preference. What I have doesn't warp and I like how things turn put on it. Its more forging than aluminum. I always recommend the smaller Cusinart roaster. I use mine primarily for lasagna or casseroles.
I have the Cuisinart 17 piece set Chef's Classic stainless steel and I also have the Lodge dutch oven, and the Nordic Ware baking pans. I love these, have had them for years.
Great video for people just starting out (or starting over!) -- thank you. My only addition to all three budget categories would be a $15 Greenpan Rio 7-inch ceramic frying pan, used ONLY for 1-2 eggs. I love mine, it lasts a year or two, and it's painless to replace.
This was great! So much information! I've been looking for a stainless skillet and had my eye on All Clad. It's a bit pricey. But if Cuisinart performs this well I'm going to go with it! It fits into my budget right now. Thank you for these kind of videos! So helpful! Have a great day!
Thank you so very much as always Andrew, for another well put together and thought out presentation ! ... Your videos have been instrumental in helping me to purchase the right type of pots and pans, as well as using them properly ! ... Your channel is so underrated. With all the valuable information you share, I'm very surprised your subscriber count is only at 119 thousand. Cheers !
I’m rebuilding my cookware collection: 4 stainless steel pots & pans, 2 cast iron skillets, carbon steel skillet & wok. Being single AND often cooking for others, it’s been a challenge figuring out what I need but it’s also fun.
Because of your videos and list of other videos. Your information influenced me to buy this brand called "made in cookware." Thank you for taking the time to do so. 😅
Loved this, thank you! Could I recommend doing something similar where you're starting from scratch but have no budget limit? Can't find anything like that out there
In Canada, we see a lot of Lagostina, we have it, bought it for the kids, is there better? I dunno, they've been excellent imo and still look new after 15 years. Yes, I can cook eggs fish & Chicken flawlessly.
While acid foods might damage the patina, some iron leeches into your food, which is pretty beneficial for people who are prone to anemia. If you use enough oil in your cooking, the patina dama is a non-issue as it builds again.
Could you do a deeper dive into sheet pans? There's a lot of options for something so basic. Aluminum vs steel, uncoated vs coated vs mat (parchment or silicone). Flat surface vs raised ridges. Basic vs commercial grade vs premium. I'm using USApan, but didn't do much research.
You should try properly built disc cookware like Fissler or Paderno fry pans, WAY more even cooking than any cladded (including Demeyere Proline), well made, and retains heat like cast iron without its drawbacks
@PrudentReviews what i wanna know is what is the best bang for the buck. What i want is something that doesn't rust easy, doesn't warp, and perhaps comes in a set so i have a variety of sizes.
Thanks for another informative video! Like most people on a "tight budget", i must have thrown away well more than a couple of dozen $25-$35 frying pans where many of them were "non-stick" pans. Those cheap pans really add up over the years. I saw your review on the Our Place Titanium Always Pro pan with their No-Coating nonstick technology, and i am wondering what are your thoughts on other titanium frying pans? Have you compared or reviewed other titanium pans? I am thinking about investing $200-$250 in a titanium pan if they really can last forever with their lifetime warranties since they are literally indestructible.
I would add the Falk Culinarys permanent "TRY ME" offer of the 18cm saucier to the 500USD list. I got one and its my favourite out of all cookpiece. The best for sauces obviously but also fantastic for reheating leftovers.
Can you do a comparison between Tramontina Pro and Winco teflon/PTFE nonstick pans? Winco is Brian Lagerstrom's recommendation ("I Built My Dream Kitchen For Only $300") and apparently it's the standard in commercial kitchens
Yes that’s part of the reason I always recommend fully clad. With Large stock pots, it doesn’t impact the performance much but there’s still the risk of detaching.
I have noticed that North Americans like yourself for some reason don't use enameled steel pots. For pots that are mostly used for liquids (soup, pasta, boiled potatoes, tomato sauce), these work great, are cheap, light, non-reactive and work on induction. Same thing for baking sheets. The standard baking sheet in Germany is made from enameled steel, and I think they work fine. I would love for you to try these and give your opinion.
But when it comes to the higher end, you don’t recommend allclad or made-in? I want to spend around 800, but I’ve always heard those 2 are the best for stainless. What do you recommend?
@@PrudentReviews Oh I just looked at Heritage Steel. I think it looks amazing. Especially because its USA made mostly. Would you choose them over Made-in and AllClad D3, or in the price range are they all pretty much the same?
A small frying pan is excellent for the single person. This applies to pots as well. Around 1 liter for a single person. 3 liters for stews or large soups. We should not cook large amounts of pasta or rice.
Originally I was going to get, a set. But after seeing most of your videos pan comparison. One of the advice it's. Built from what your need and use. Since I like to cook noodle soup, steak, salmon fillet and single person meals fast. (Instant pot for other stuff.) Overall your videos been very helpful information for long term. 😊 Much appreciated for your time
It sounds like you’ve got the right idea!
This channel will save you money while helping you get some BIFL cookware.
I had to give up on cast iron since I hurt my wrist. I have trouble lifting a 12" fry pan even if empty. I am leaning toward replacing all my nonstick cookware because I'm tired of having to replace it. This video is the most helpful that I've seen! Thanks so much! -A new subscriber
Thank you so much! You should check out my video on Strata cookware - it's a brand new cladded carbon steel pan with an aluminum core. You get the slick surface of cast iron and carbon steel but it's significantly lighter. Here's the video: th-cam.com/video/ivikVNb1nY8/w-d-xo.html&t
Nice presentation. Few understand what really is essential.
To further make it more budget friendly, I would have done Chef's classic for pans. The one thing to consider is that even with the 17 piece set foe $179, one still has to buy the four quart sauce pan. Then you also get the 8 & 10 inch fry pans. I do use my 8" fry pan for crepes and single portions.
Where I differ from you is that I use stainless steel sheet pans. That is my preference. What I have doesn't warp and I like how things turn put on it. Its more forging than aluminum.
I always recommend the smaller Cusinart roaster. I use mine primarily for lasagna or casseroles.
I have the Cuisinart 17 piece set Chef's Classic stainless steel and I also have the Lodge dutch oven, and the Nordic Ware baking pans. I love these, have had them for years.
You've got a really nice collection going!
Thank you, I do, they have been great and still holding up.
Great video for people just starting out (or starting over!) -- thank you. My only addition to all three budget categories would be a $15 Greenpan Rio 7-inch ceramic frying pan, used ONLY for 1-2 eggs. I love mine, it lasts a year or two, and it's painless to replace.
I agree that a small nonstick pan for eggs is a great addition to any set!
This was great! So much information! I've been looking for a stainless skillet and had my eye on All Clad. It's a bit pricey. But if Cuisinart performs this well I'm going to go with it! It fits into my budget right now. Thank you for these kind of videos! So helpful! Have a great day!
Thank you so much for watching! Glad you find these videos helpful. Cuisinart MultiClad Pro is excellent - and a great value!
I own the Cuisinart MultiClad Pro set and I love it. 😊
Great idea for a video. Thank you, Excellent videos
Glad you found it helpful!
best channel on youtube. This is exactly what I needed
Wow, thanks!
Just got those sheet pans you mentioned. I’m basically building from scratch so this is helpful!
Thank you so very much as always Andrew, for another well put together and thought out presentation ! ... Your videos have been instrumental in helping me to purchase the right type of pots and pans, as well as using them properly ! ... Your channel is so underrated. With all the valuable information you share, I'm very surprised your subscriber count is only at 119 thousand. Cheers !
Thanks so much for the kind words! I appreciate your support.
Great video for folks just starting out thanks!
I got last week the Cuisinart MultiClad Pro 12pcs cookware set for less than $200, it was a great deal!
That’s a great deal! You’re going to love it.
It's true, I didn't need to replace my old none stick pan for 2-4 years.
Fabulous guide. HAPPY HOLIDAYS to you and your wonderful family 🎉🎉🎉🎉🎉
Thanks so much! Happy Holidays to you too!
I’m rebuilding my cookware collection: 4 stainless steel pots & pans, 2 cast iron skillets, carbon steel skillet & wok. Being single AND often cooking for others, it’s been a challenge figuring out what I need but it’s also fun.
That's the hard part - buying what you need while also having enough for those times you host/cook for others
As my friend’s kids get married, this will be very helpful for a wedding gift.
That’s a great idea!
Because of your videos and list of other videos. Your information influenced me to buy this brand called "made in cookware." Thank you for taking the time to do so. 😅
Glad you found it helpful! Great choice. How do you like it?
cant go wrong with a trusty lodge cast iron skillet !
Loved this, thank you! Could I recommend doing something similar where you're starting from scratch but have no budget limit? Can't find anything like that out there
Great suggestion!
In Canada, we see a lot of Lagostina, we have it, bought it for the kids, is there better? I dunno, they've been excellent imo and still look new after 15 years. Yes, I can cook eggs fish & Chicken flawlessly.
I’ve heard great things about that brand - glad you like it
Smart choices
While acid foods might damage the patina, some iron leeches into your food, which is pretty beneficial for people who are prone to anemia. If you use enough oil in your cooking, the patina dama is a non-issue as it builds again.
Hi. Used my SS frypan once and cannot get rid of rainbow stains to make it shiny like yours.
Could you do a deeper dive into sheet pans? There's a lot of options for something so basic. Aluminum vs steel, uncoated vs coated vs mat (parchment or silicone). Flat surface vs raised ridges. Basic vs commercial grade vs premium. I'm using USApan, but didn't do much research.
Great idea! This is in the queue!
You should try properly built disc cookware like Fissler or Paderno fry pans, WAY more even cooking than any cladded (including Demeyere Proline), well made, and retains heat like cast iron without its drawbacks
Lodeg is legit. Even if you do mess up the seasoning you can reseason them(it's a pain), but I've done it with good results.
I wish you would do a video on baking sheets.
It's on my short list. What are you most curious about? Which materials are best? Brands? Sizes? Thickness?
@PrudentReviews what i wanna know is what is the best bang for the buck. What i want is something that doesn't rust easy, doesn't warp, and perhaps comes in a set so i have a variety of sizes.
About lids: I really like a glass lid so I can see how fast the food is cooking without lifting the lid.
I find it interesting that you are recommending several brands for the different price points, but showing Made In as displays for all of them.
Hi, have you ever reviewed Quince cookware - specifically their stainless steel pans/pots? So sorry if you have and I've missed it!
Not yet but I’ll check that brand out. Thanks for the tip!
@ awesome! Yeah I’d love to hear what you think - quality, safety, price, etc - especially compared to other brands
Thanks for another informative video! Like most people on a "tight budget", i must have thrown away well more than a couple of dozen $25-$35 frying pans where many of them were "non-stick" pans. Those cheap pans really add up over the years. I saw your review on the Our Place Titanium Always Pro pan with their No-Coating nonstick technology, and i am wondering what are your thoughts on other titanium frying pans? Have you compared or reviewed other titanium pans? I am thinking about investing $200-$250 in a titanium pan if they really can last forever with their lifetime warranties since they are literally indestructible.
People keep asking me about the Guy Fieri titanium pan. I’m planning to test that soon.
I would add the Falk Culinarys permanent "TRY ME" offer of the 18cm saucier to the 500USD list.
I got one and its my favourite out of all cookpiece.
The best for sauces obviously but also fantastic for reheating leftovers.
Can you do a comparison between Tramontina Pro and Winco teflon/PTFE nonstick pans? Winco is Brian Lagerstrom's recommendation ("I Built My Dream Kitchen For Only $300") and apparently it's the standard in commercial kitchens
I’ll look into that for sure!
The problem I’ve had with the disc only at the bottom of the pan is that it can separate. I had that problem with my Lagostina stainless steel pans.
Yes that’s part of the reason I always recommend fully clad. With Large stock pots, it doesn’t impact the performance much but there’s still the risk of detaching.
I have noticed that North Americans like yourself for some reason don't use enameled steel pots. For pots that are mostly used for liquids (soup, pasta, boiled potatoes, tomato sauce), these work great, are cheap, light, non-reactive and work on induction. Same thing for baking sheets. The standard baking sheet in Germany is made from enameled steel, and I think they work fine. I would love for you to try these and give your opinion.
Thanks for the tip!
Not all that common here, that’s why. You could have asked first, instead of the insinuation.
Can you please review Guy Fieri’s Titanium pan set?
Yes! I plan to soon
I have built a very extensive collection of allclad by shopping at thrift stores.
That’s a great approach. You can find some gems there if you’re lucky.
If you're paying for a $60 stock pot, I'd recommend getting an instant pot instead when they're on sale and just use the steel liner as a pot.
But when it comes to the higher end, you don’t recommend allclad or made-in? I want to spend around 800, but I’ve always heard those 2 are the best for stainless. What do you recommend?
In that price range All-Clad, Made In, and Heritage Steel are excellent options
@@PrudentReviews Oh I just looked at Heritage Steel. I think it looks amazing. Especially because its USA made mostly. Would you choose them over Made-in and AllClad D3, or in the price range are they all pretty much the same?
Avoid T-Fal, GraniteStone, and Gotham Steel. These will last about a year. My favorite brand is Tramontina Professional. Affordable and great quality.
A small frying pan is excellent for the single person. This applies to pots as well. Around 1 liter for a single person. 3 liters for stews or large soups.
We should not cook large amounts of pasta or rice.
Unless you’re a single person who likes to entertain by inviting people over for meals. Ever think of that? Didn’t think so.
Thx u
But does the Chinese or really any of these countires, leak harmful chemicals in the food. Lead and what not?
Buy made in France if you can afford it