I remember my first $30 set from walmart. mix of nonstick pots/pans. One glass lid was heavier than entire set. The screws came off the lid so i couldnt use most of the lids. And the plastic started melting. And the plastic handle split where the screw was. So i bought a calphalon nonstick saute pot at a factory sale. it was night and day! Looking to do better so here I am!
There's been a lot of hype on the Goldilocks Stainless Steel cookware. Just wondering if you can do a full review on the entire set. Been eyeballing it for some time now & wanna see if I should pull the trigger.
I have the EXACT SAME dutch oven at home (actually a kit of 2 with a non-enameled cast iron skillet) but it was made by "Ernesto" (whatever that is, probably renaming of the same thing). I love it!
Very solid and 'linear' way of presenting this info. Question: Why does no one mention Calphalon anymore? I only use the top three materials - CI, SS and CS -- Lodge and Caphalon. I don't use any non-stick. However, I do have about 7 pieces of Calphalon's second generation Hard Anodized pots and just can't part with them! None are scratched, i.e. I know how to take care of them and I understand the engineering aspect of 'hard anodization' creating a barrier between the cooking surface and food thus, no leaching. But again, no one talks about these anymore. Any comments relative to Calphalon Hard Anodized and also their stainless steel tri-ply pots etc. Thanks for your work and presentations. Maybe my question could be answered for others in a short video. ???
"Make some space in your KITCHEN for your specialty pots", if there is one thing I learned is to keep all off your specialty cooking items out of your kitchen. For us we have the rules like this: use it multiple times a month it goes in the kitchen. Use it like once every 2 months it goes in a different cupboard in the living room. Use it less then that it can go upstairs. I can just grab it when I need it. This keeps my kitchen nice and uncluttered so I have good access to my go-to cooking essentials.
Another issue is finding lids that can interchange on different cookware if you have a collection of cookware. Many of us have limited storage space. Also, trying to replace a missing lid is a hunt. Many manufactures don't sell replacements separate from the cookware. Cookware varies. What fits one piece from one manufacture doesn't always fit a piece a piece from a different manufacture even when the pieces are in the same size grouping, even when you tried to measure one piece's diameter and used the other manufacture's listing of their lid.
I have an enamel dutch oven with a hair line crack. is it safe to still use? I heard that the enamel may leach into the food from the crack? Been enjoying your videos also. Cheers!!
Hey, Tom...I have a set of Calphalon Tri-Ply, no disks that I bought 20+ years ago. What do you think of.those pans if you have any opinion on them at all.
Not all disk pots and pans are bad. So long as the material used is good and the walls retain that good material. Some old school stuff is good. If your happy and cooking then your good to go
even the ones with discs can be expensive and good quality. I have one with copper base and stainless steel top. I cook rice a lot with vermicelli which I have to fry first. Never ever let me down. Never sticks (without seasoning) and it is very heavy. We have another cheap one and it always sticks when frying (thrown away).
I agree, the disc method can be done right and perform wonderfully but the price needs to reflect that. Avoid the $20 3 packs at the checkout counter lol
@@tomwadek True. Actually I just upgraded my kitchen, pot, fry, oven etc.. After research and some videos :-) and budget constraints, I opted for 3 ply Stainless steel 18/10. Only the stew pot has a disc, but it is damn heavy (2kg) and the steal is thick and handles are riveted.
Thrift stores are a great way to build up a higher quality assortment very cheaply. I scored several lifetime warranted prices that were able to be replaced by the company that built them. They can’t show blatant abuse or they will be denied. But calphalon, circulon, and others appear often when someone merely buys their new stuff and will simply throw them away via goodwill. Eventually buying the better stuff new wasn’t as much of a burden. I now have great gear, but I am glad I learned on the better quality cheap things. I also had numerous new purchased budget stuff. Determining to difference came with time and eventually making the connection why one pan always seemed to do that one thing.
Thanks for making a very very good point and I’m glad you brought it up. Often times, you can find great cookware second hand. A lot of people will buy or be gifted stuff they don’t use that is virtually brand new and under lifetime warranty. That’s my main purpose of this video. To help people avoid costly mistakes from cheap quality products. Thank you. Happy cooking.
I have a cheap set that has a ring on the bottom but also isn't so cheap because they're $400 for the set I have. The handles are riveted into the pan, and they seem to cook perfectly fine, and I've had no problems with them. I plan on purchasing a set of "made in" pots next time I get my set of stainless steel pots.
In my culture, AMC cookware is regarded as the best money can buy. They are disk bottom stainless steel pots, but they are not as cheap as the ones you mentioned in the beginning. AMC pots and pans have relatively thick sides. Handles are plastic, therefore not oven safe, but they are hard-wearing. They market themselves as lifetime cookware, and my mom's set is over 25 years old. I am not sure whether they are 3 ply or not (I wouldn't think so since it isn't mentioned.) When I look at the price of AMC though, individual pieces are in the range of Le Creseut enameled range, which makes AMC look like poor value for money in my mind. Highly doubt I'd be able to get All-Clad in South Africa, so I supposed the best we've got is either AMC or LC. Mauviel is also available here from what I've seen, but like you said, copper is prohibitively expensive so we won't go there!
On the plastic handles and melting.. I have a cs wok and I gave it a full season for 2 hours at 500 and the plastic handle didn’t do anything… sure under extreme heat it may.. but not at oven temps. I’m not saying all plastic handles are the same.. but at least for some of them, they are questionably safe.. it’s been in the oven a total of 3 times and it’s not brittle or fractured.
And yes I was aware of the handle and took a risk to see what would happen.. it’s fairly like cardboard pizza bottoms in the oven.. they’re fine at the rated temps.. not all cardboard will burn in the oven.. but go super high (475+) and all will smoke.. the Walmart pizzas in the deli can do 450 lol.. I try stupid things a lot to test the limits of stuff.
What is your experience/opinion of Cooks Standard pots. I have the 1.5 qt that matches the Cuisinart pot. They are both 3 ply stainless with aluminum core. The cooks standard is better, but more expensive.
I have to disagree about pans with screwed on handles. It is not a good indication of quality. Saladmaster, lustrecraft, royal queen, amway, revere ware, and other amazing vintage manufacturers used screwed on handles. You can still find these brands in thrift stores for pennies on the dollar, and they will perform with any modern brands with no problems.
They don’t make them like they use to. Rivets and welded pans are far less prone to issue though. I was mostly referring to todays “budget” screw on pots and pans that you would find at check out marketed for $20
In Korea and Japan, anhydrous dish cooked with water from vegetables made with Dutch oven has been popular for three to four years. It is especially popular with vegetarians and those who want healthy food. I love meat and spices. But I like Dutch oven. Please understand that Google Translation is not good.
hey, can you do a comparison between madein's stainless clad pots vs the duxtop pots? maybe also an allclad pot? (one of each should be fine, otherwise you will have too many pots lol) edit: also the kirkland one
Does it make sense for pots to be 3-ply? After all they're for heating up liquid so it shouldn't matter where the heat is coming from. For example, Demeyere Atlantis which is probably the best cookware money can buy, uses disc bottoms on their pots but ply-construction on their pans.
I hate disk bottoms on gas. They work OK on electric. The thinner metal on the bottom curve just out sIde the disk boils and burns when on gas. When I had an electric cooker the disk bottomd worked. When I switched to gas these disks became a problem. I ended up changing to the cusineart 3 ply set. They are made in china and the stainless is starting pit.
One big piece of advice I would like to share is learn cast iron or carbon steel instead of non-stick junk. Both can be gotten just as cheap. Depending on your pallet you might find that you barely need stainless if you don't often make acidic sauces. I only needed a saute pan of high quality for acidic sauces. I invest into that, rather than a whole set of stuff of I'm not going to use. Any big SS stock pot will be fine because the liquid is the heat source. You can have professional quality on any pay-check to pay-check budget if you're smart.
@@ILoveTheAllCreator 1) that’s not what I said at all, learn how to fucking read. My point was that so many English speakers making that mistake was irritating, not that all English speakers are stupid. How fucking stupid you are to take it that way? 2) yours is the worst argument I’ve ever heard. Who gives a shit what nationality are the fuckers who created TH-cam? Do you somehow feel proud that an American created something? Wanker. 3) Points 1 and 2 convince me you’re definitely a moron.
Not the ones I’ve been to. I’ve seen mostly ss but it’s a new study and I’m sure there are some restaurant that still use Al. Aluminum was crazy popular on the 80’s and early 90’s. It was also super popular because it’s so inexpensive and distributed heat so well. Recently, many restaurants have started to switch to ss and carbon steel for their cookware because of the preliminary health concerns with al. I remember seeing a lot of Al when I was younger but haven’t seen it recently.
@@tomwadek the latest review was about 9 months ago is the reason i decided to come and ask you here. I was starting to spend on all clad copper core but if i can get the pots from kirkland then it would a hell of a deal. Can you do an update video on them?
@@kevincris2589 I can, also in the video I did reviewing them, I think you can tell the difference between the older model and newer model by the stamp logo. There’s a lot of eBay and Amazon seller selling the older model. I think those reviews are people who bought the older model and then went on the Costco website and left a bad review. Also, any ss pan will warp if use incorrectly. Hope this helps.
I find that many pots and pans warp with my glass top stove, even when they say they won't warp. I have old cuisinart and old wear-evers that do have that bottom ring and don't warp. BUT what's really important is many pots and pans are not designed to be cooked at high heat. (Also high heat cooking is not healthy). So I say use cast-iron for searing. I searched all clad coments on Costco for "warp" and there was this really insightful comment. A buyer posted... "I read the accompanying care/use literature and checked out All-Clads website. I was surprised to learn the max cooking temp is medium because of how the heat conducts ...and to warm up the pan on low first."
I have a de Buyer mineral b 14 inch skillet I didn't remove wax coating. I used potato peel oil salt method canola oil. Seems gummy on sides. Stick food even with oil vegetables and starchs. Now 2-day
All clad doesn't make them in the USA, there assembled in the USA.. Handel's are made in China. If your getting that expensive might as well get the real quality not pay so much for the marketing. Demyer industry is atleast 2 times better 1/4th more expensive and fully made in Belgium. No Chinese bs or what really pissed me off was "assembled" in USA on all clad, I hate that deception.
@@gir1258 So if Americans traveled to Norway and started making whale burgers with horse meat salami and rice puff buns, would you say it’s a part of American cuisine?
You know there are numerous different styles of Italian cooking and they change over time? Since a lot of them contain tomatoes a product of the new world anything with tomatoes isn’t traditional Italian food. My all Italian uncle made spaghetti and meatballs that he said his mother who was born in Italy taught him. I don’t know if she learned how to make it in Italy, but it was Italian, because back in the 1960’s the only people I knew who made spaghetti and meatballs were Italian.
@@gir1258Americans of Italian descent have to understand that they are, actually, not « Italians ». Not in the eyes of actual Italians, nor of anyone who’s spent time in Italy. You are contributing to the stereotype of Americans as inconsiderate ignorants.
I hope you enjoyed the video. Let me know if you have any questions below and I’ll try my best to answer them. Happy cooking!
Love that I’m watching these videos as my wife is napping 😂 such a great amount of info, glad I’m still learning even after years of restaurant work,
Your videos are awesome, hope you channel grows fast!
Thank you, I do too! Lol. Happy cooking
20 Or more years ago I bought a Kirkland standard tri-ply set. I've been using it ever since and so far as I know it hasn't killed me yet.
Great video reviews. As a home cook with emerging skills, I really appreciate your insight and thorough explanation. Cheers
Thanks you! Cheers!
Your reviews are the best. Waiting for the Kirkland review.
Thank you! Working on it currently. Hopefully I’ll have it done soon.
I remember my first $30 set from walmart. mix of nonstick pots/pans. One glass lid was heavier than entire set. The screws came off the lid so i couldnt use most of the lids. And the plastic started melting. And the plastic handle split where the screw was. So i bought a calphalon nonstick saute pot at a factory sale. it was night and day! Looking to do better so here I am!
I’m glad you made your way here! Welcome to the channel.
I greatly appreciate this thorough snd thoughtfully presented video ❤
I’m glad you found this helpful and I could help!
There's been a lot of hype on the Goldilocks Stainless Steel cookware. Just wondering if you can do a full review on the entire set. Been eyeballing it for some time now & wanna see if I should pull the trigger.
I have the EXACT SAME dutch oven at home (actually a kit of 2 with a non-enameled cast iron skillet) but it was made by "Ernesto" (whatever that is, probably renaming of the same thing). I love it!
That’s wonderful. A Dutch oven is my go to
Last year my wife and I were looking for a new set of pans and found the Kirkland set for $99. No brainer.
If u want best money can buy ,demeyere is answer. Cheapest demeyere slaps best all-clad line under to table. Such a amazing cookware.
Very solid and 'linear' way of presenting this info.
Question: Why does no one mention Calphalon anymore? I only use the top three materials - CI, SS and CS -- Lodge and Caphalon. I don't use any non-stick. However, I do have about 7 pieces of Calphalon's second generation Hard Anodized pots and just can't part with them! None are scratched, i.e. I know how to take care of them and I understand the engineering aspect of 'hard anodization' creating a barrier between the cooking surface and food thus, no leaching. But again, no one talks about these anymore.
Any comments relative to Calphalon Hard Anodized and also their stainless steel tri-ply pots etc.
Thanks for your work and presentations. Maybe my question could be answered for others in a short video. ???
"Make some space in your KITCHEN for your specialty pots", if there is one thing I learned is to keep all off your specialty cooking items out of your kitchen. For us we have the rules like this: use it multiple times a month it goes in the kitchen. Use it like once every 2 months it goes in a different cupboard in the living room. Use it less then that it can go upstairs. I can just grab it when I need it. This keeps my kitchen nice and uncluttered so I have good access to my go-to cooking essentials.
there is a tri-ply set in IKEA which called sensuell and it's really good too if you're on the budget but want something higher quality from IKEA
thanks for pointing that out. Happy cooking
Facts full and wonderfully presented.
Thank you, I'm glad you enjoyed the video. Happy Cooking
Well done video - very informative!
Thank you. Glad you found it helpful
Another issue is finding lids that can interchange on different cookware if you have a collection of cookware. Many of us have limited storage space. Also, trying to replace a missing lid is a hunt. Many manufactures don't sell replacements separate from the cookware. Cookware varies. What fits one piece from one manufacture doesn't always fit a piece a piece from a different manufacture even when the pieces are in the same size grouping, even when you tried to measure one piece's diameter and used the other manufacture's listing of their lid.
Great point. I actually have a universal lid I love. I’ll try to find a link for it
This is where universal lids with silicone come in.
I have an enamel dutch oven with a hair line crack. is it safe to still use? I heard that the enamel may leach into the food from the crack? Been enjoying your videos also. Cheers!!
If the crack is through the enamel and iron then yes. Hard for me to say. I would be more concerned of it degrading and splitting.
@@tomwadek Thanks so much for replying back. Cheers!!👍
Cheers!
Hey, Tom...I have a set of Calphalon Tri-Ply, no disks that I bought 20+ years ago. What do you think of.those pans if you have any opinion on them at all.
Not all disk pots and pans are bad. So long as the material used is good and the walls retain that good material. Some old school stuff is good. If your happy and cooking then your good to go
I have expensive pots but I looked at it as a lifetime investment. That’s what made me do it
you definitely get what you pay for. Glad you found some good ones!
even the ones with discs can be expensive and good quality. I have one with copper base and stainless steel top. I cook rice a lot with vermicelli which I have to fry first. Never ever let me down. Never sticks (without seasoning) and it is very heavy. We have another cheap one and it always sticks when frying (thrown away).
I agree, the disc method can be done right and perform wonderfully but the price needs to reflect that. Avoid the $20 3 packs at the checkout counter lol
@@tomwadek True. Actually I just upgraded my kitchen, pot, fry, oven etc.. After research and some videos :-) and budget constraints, I opted for 3 ply Stainless steel 18/10. Only the stew pot has a disc, but it is damn heavy (2kg) and the steal is thick and handles are riveted.
@@ataboyboyboy8895 yeah that sounds like a good one. Congrats on the updates. Sounds like you are going to be having some fun soon
Thrift stores are a great way to build up a higher quality assortment very cheaply.
I scored several lifetime warranted prices that were able to be replaced by the company that built them. They can’t show blatant abuse or they will be denied. But calphalon, circulon, and others appear often when someone merely buys their new stuff and will simply throw them away via goodwill.
Eventually buying the better stuff new wasn’t as much of a burden. I now have great gear, but I am glad I learned on the better quality cheap things. I also had numerous new purchased budget stuff. Determining to difference came with time and eventually making the connection why one pan always seemed to do that one thing.
Thanks for making a very very good point and I’m glad you brought it up. Often times, you can find great cookware second hand. A lot of people will buy or be gifted stuff they don’t use that is virtually brand new and under lifetime warranty. That’s my main purpose of this video. To help people avoid costly mistakes from cheap quality products. Thank you. Happy cooking.
I have a cheap set that has a ring on the bottom but also isn't so cheap because they're $400 for the set I have. The handles are riveted into the pan, and they seem to cook perfectly fine, and I've had no problems with them. I plan on purchasing a set of "made in" pots next time I get my set of stainless steel pots.
Not all disc plate pots and pans are bad. It’s just those really cheap sets that are lol. Sounds like you get a good one.
The Rolls Royce of stainless steel is Demeyere Atlantis 7 ply. The trade-off is weight.
great company for sure!
In my culture, AMC cookware is regarded as the best money can buy. They are disk bottom stainless steel pots, but they are not as cheap as the ones you mentioned in the beginning. AMC pots and pans have relatively thick sides. Handles are plastic, therefore not oven safe, but they are hard-wearing. They market themselves as lifetime cookware, and my mom's set is over 25 years old. I am not sure whether they are 3 ply or not (I wouldn't think so since it isn't mentioned.)
When I look at the price of AMC though, individual pieces are in the range of Le Creseut enameled range, which makes AMC look like poor value for money in my mind.
Highly doubt I'd be able to get All-Clad in South Africa, so I supposed the best we've got is either AMC or LC. Mauviel is also available here from what I've seen, but like you said, copper is prohibitively expensive so we won't go there!
On the plastic handles and melting.. I have a cs wok and I gave it a full season for 2 hours at 500 and the plastic handle didn’t do anything… sure under extreme heat it may.. but not at oven temps. I’m not saying all plastic handles are the same.. but at least for some of them, they are questionably safe.. it’s been in the oven a total of 3 times and it’s not brittle or fractured.
And yes I was aware of the handle and took a risk to see what would happen.. it’s fairly like cardboard pizza bottoms in the oven.. they’re fine at the rated temps.. not all cardboard will burn in the oven.. but go super high (475+) and all will smoke.. the Walmart pizzas in the deli can do 450 lol.. I try stupid things a lot to test the limits of stuff.
Yeah, some handles are better than others but my cheapie set for $20 would have melted instantly 😂
What is your experience/opinion of Cooks Standard pots. I have the 1.5 qt that matches the Cuisinart pot. They are both 3 ply stainless with aluminum core. The cooks standard is better, but more expensive.
I don’t have much experience. You can post a link and I can take a look
I have to disagree about pans with screwed on handles. It is not a good indication of quality. Saladmaster, lustrecraft, royal queen, amway, revere ware, and other amazing vintage manufacturers used screwed on handles. You can still find these brands in thrift stores for pennies on the dollar, and they will perform with any modern brands with no problems.
They don’t make them like they use to. Rivets and welded pans are far less prone to issue though. I was mostly referring to todays “budget” screw on pots and pans that you would find at check out marketed for $20
In Korea and Japan, anhydrous dish cooked with water from vegetables made with Dutch oven has been popular for three to four years.
It is especially popular with vegetarians and those who want healthy food. I love meat and spices. But I like Dutch oven.
Please understand that Google Translation is not good.
my dutch oven is one of my favorite tools. I feel it can do almost anything I ask of it. Thank you for sharing your experiences in Korea and Japan.
hey, can you do a comparison between madein's stainless clad pots vs the duxtop pots? maybe also an allclad pot? (one of each should be fine, otherwise you will have too many pots lol)
edit: also the kirkland one
I can, which ones did you have in mind? 6 qrt?
@@tomwadek i think a 4 or 6 quart pot would be the most commonly used ones in the kitchen, so a pot around that size should be good for comparison
@@awesomestuff9715 ok sounds good. I’ll take a look
Worth mentioning is that IKEA has better cookware if you spend a little extra.
For your specialty pot… All clad makes a good pot for steaming
yeah, I saw that. I would also love a pasta pot, seperator, and strainer.
Does it make sense for pots to be 3-ply? After all they're for heating up liquid so it shouldn't matter where the heat is coming from. For example, Demeyere Atlantis which is probably the best cookware money can buy, uses disc bottoms on their pots but ply-construction on their pans.
It makes a huge difference when braiding or making complex dishes like Birria. 3 ply is right up there with a Dutch oven
I hate disk bottoms on gas. They work OK on electric. The thinner metal on the bottom curve just out sIde the disk boils and burns when on gas. When I had an electric cooker the disk bottomd worked. When I switched to gas these disks became a problem. I ended up changing to the cusineart 3 ply set.
They are made in china and the stainless is starting pit.
There is no "x" in "especially". Other than that, your videos are great and informative, thanks!
I’m glad you’re enjoying the channel! Happy cooking
Has anyone ever told you that you have a very nice voice? I really like listening to you
thank you! glad I'm easy to listen to!
Is that Green Life pot(Amazon picture) the same as the "Green" ceramic pan I have in the kitchen?
One argument against cheap sets is you end up needing to replace them again and again.
Exactly. It’s best to use that money to get a good one and pass it down to your loved ones. Thanks for watching
One big piece of advice I would like to share is learn cast iron or carbon steel instead of non-stick junk. Both can be gotten just as cheap. Depending on your pallet you might find that you barely need stainless if you don't often make acidic sauces. I only needed a saute pan of high quality for acidic sauces. I invest into that, rather than a whole set of stuff of I'm not going to use. Any big SS stock pot will be fine because the liquid is the heat source. You can have professional quality on any pay-check to pay-check budget if you're smart.
Yup, I would like to add, an enameled cast iron Dutch oven is a beautiful thing!
It’s « palate ». As in « unpalatable ». Can’t believe English native speakers are dumb enough to make that mistake. Palette is the painters’ stuff.
@arthursimsa9005 Calling Native English "stupid" while you're using platforms (youtube)(Ios/android) created by Native English speakers 🤔
@@ILoveTheAllCreator 1) that’s not what I said at all, learn how to fucking read. My point was that so many English speakers making that mistake was irritating, not that all English speakers are stupid. How fucking stupid you are to take it that way? 2) yours is the worst argument I’ve ever heard. Who gives a shit what nationality are the fuckers who created TH-cam? Do you somehow feel proud that an American created something? Wanker. 3) Points 1 and 2 convince me you’re definitely a moron.
Don't most restaurant kitchens have lots of aluminum pots and fry pans for their everyday use?
Not the ones I’ve been to. I’ve seen mostly ss but it’s a new study and I’m sure there are some restaurant that still use Al. Aluminum was crazy popular on the 80’s and early 90’s. It was also super popular because it’s so inexpensive and distributed heat so well. Recently, many restaurants have started to switch to ss and carbon steel for their cookware because of the preliminary health concerns with al. I remember seeing a lot of Al when I was younger but haven’t seen it recently.
On costco website there are many reviews on those kirkland pans saying that they warped right after few uses. Any experience with it?
I have had no issues. They had 2 revisions. The early one did have issues and then Costco updated it
@@tomwadek the latest review was about 9 months ago is the reason i decided to come and ask you here. I was starting to spend on all clad copper core but if i can get the pots from kirkland then it would a hell of a deal. Can you do an update video on them?
@@kevincris2589 I can, also in the video I did reviewing them, I think you can tell the difference between the older model and newer model by the stamp logo. There’s a lot of eBay and Amazon seller selling the older model. I think those reviews are people who bought the older model and then went on the Costco website and left a bad review. Also, any ss pan will warp if use incorrectly. Hope this helps.
I find that many pots and pans warp with my glass top stove, even when they say they won't warp. I have old cuisinart and old wear-evers that do have that bottom ring and don't warp. BUT what's really important is many pots and pans are not designed to be cooked at high heat. (Also high heat cooking is not healthy). So I say use cast-iron for searing. I searched all clad coments on Costco for "warp" and there was this really insightful comment. A buyer posted...
"I read the accompanying care/use literature and checked out All-Clads website. I was surprised to learn the max cooking temp is medium because of how the heat conducts ...and to warm up the pan on low first."
I just take the instructions to mean don't use high heat since "medium" is different things on different ranges
Kirkland pans only oven safe to 400 degrees per the Costco website.
Yup, I’ve taken them higher with no issues. The included instructions, box, and website all give different values. Not sure what’s going on there.
Why don’t you remove the label off your tamale pot? May I ask?
It doesn’t bother me. We hardly use it. Maybe 5 times a year
Nice
Updated video! Many things are discontinued 😢
I have a de Buyer mineral b 14 inch skillet I didn't remove wax coating. I used potato peel oil salt method canola oil. Seems gummy on sides. Stick food even with oil vegetables and starchs. Now 2-day
I upgraded to LC and staub just because they were made in France and not China where there enameling isn’t EPA friendly
Good Choice!
All clad doesn't make them in the USA, there assembled in the USA.. Handel's are made in China. If your getting that expensive might as well get the real quality not pay so much for the marketing. Demyer industry is atleast 2 times better 1/4th more expensive and fully made in Belgium. No Chinese bs or what really pissed me off was "assembled" in USA on all clad, I hate that deception.
I do not use aluminum I had a aluminum pan evaporated when I left it on the stove too long and the water evaporated and then the pan started too
I also don’t use aluminum. Thanks for watching
I hate to do this to you but I can't help but twitch a little every time you say "expecially".
Sorry you feel that way
Please don’t call spaghetti and meatballs “classic Italian”.🥲 Italians don’t eat “spaghetti and meatballs”, that’s an American invention.
you ate putzi before we gave you the gift of our cuisine
Italians who immigrated to America created it… so not only did Italians create it, but they also ate/eat it….
@@gir1258 So if Americans traveled to Norway and started making whale burgers with horse meat salami and rice puff buns, would you say it’s a part of American cuisine?
You know there are numerous different styles of Italian cooking and they change over time? Since a lot of them contain tomatoes a product of the new world anything with tomatoes isn’t traditional Italian food. My all Italian uncle made spaghetti and meatballs that he said his mother who was born in Italy taught him. I don’t know if she learned how to make it in Italy, but it was Italian, because back in the 1960’s the only people I knew who made spaghetti and meatballs were Italian.
@@gir1258Americans of Italian descent have to understand that they are, actually, not « Italians ». Not in the eyes of actual Italians, nor of anyone who’s spent time in Italy. You are contributing to the stereotype of Americans as inconsiderate ignorants.