My impression of Hexclad’s marketing is that they are very cagey about admitting they have a nonstick surface and try to promote this idea that they are stainless steel, and somehow these six sided scales are magic.
I agree that their marketing is confusing and deceptive. We tend to hear what we want to hear. People hear nonstick, but disregard hybrid. Then they are disappointed that the HexClad doesn't perform like a true nonstick pan. If you pay attention and learn to use it properly, you won't be disappointed.
@@BCSpecht89 all I had to hear was ‘nonstick’ to immediately remove it from any consideration at all. I am trying to remove forever chemicals from my life not add more. After listening to Uncle Scott and Jed over the last few years I ditched my complete set of anodized nonstick cookware and have replaced it with stainless steel, carbon steel, cast iron and copper cookware and am very happy with that decision.
I agree about removing the "forever" Teflon chemicals. That's why I found it odd that Jed would cite ATK as an example when they are such big proponents of Teflon cookware. I have watched some of their reviews where they claim that Teflon is "safe", "chemically inert", "nontoxic", and assure their viewers that, if you would happen to ingest a small particle of Teflon, that it would simply pass harmlessly through your body. I find that diametrically opposed to Jed's views about Teflon. I view ATK's opinions with skepticism on many things, especially about Teflon. I replaced my traditional Teflon cookware with a few pieces of ceramic nonstick decades ago. However, I was curious about HexClad cookware and decided to try it. But I agree that their marketing is deceptive. When I later learned that their "proprietary nonstick" was, in fact, Teflon, I gave my HexClad cookware to my nephew who loves to cook and is a huge Gordon Ramsey fan. I have returned to my comfort zone of multi-clad stainless steel and copper with stainless steel, plus my Staub and Le Creuset enameled cast iron. I have no plans of getting into carbon steel or cast iron cookware. They have their own issues.
"The further a society drifts from the truth, the more it will hate those who speak it." - Selwyn Duke Please don't stop speaking the truth about non-stick pans guys. Thank you Uncle Scott and Jed.
Thanks to both of you for being proper reviewers, guys. I keep seeing honesty met with litigation all over my youtube feed lately, so yt must know I prefer honest opinion over infomercials. 😆
Both of you are right. Ever since I using cast iron skillets and carbon steel woks, I barely touch my non-stick pan which more expensive than my iron counterparts.
Love induction I have had three homes and have put induction in all of them. Have used gas but love the precision and speed of induction. Just what I like us. A great hood is an absolute for cooking.
I've had hexclad for 3 years with absolutely 0 problems. It does exactly as it claims. Handles high heat like stainless, perfect sear on steak, releases omelettes easily, it's great as long as you learn how to use it
It's not just about the problems you've had or not. It's still non stick, it has a finite lifespan that will end up in a landfill someday. Also, you can still get plastic in your food if you care at all about that. Some do, some don't. Just not enough testing done on PTFE currently to know the effects. That's more what Jed's points are, less about simply looking at the end user experience, especially in the first few years. 3 years is nice, but cast iron pans are surpassing the 3rd generation in being handed down- pretty well tested at this point.
@@ascalon132 I'm not saying they're better by any means. I love my carbon steel. Best pan ever. My point is if you know how to use it and cook with it, care for it like season it a few times a year, deep clean it with water and vinegar like it recommends then it will definitely surpass the lifespan of any other non stick pan out there. Carbon steel and cast iron have limits themselves. Can't cook with acid like spaghetti and meatballs, can't really deglaze with wine without ruining the seasoning. Hexclad can handle anything cast iron can't
Very true what Jed says about margin available to spend on marketing! It creates a massive difference in the way that we have to try to do our marketing - we just have a lot less money available to spend there! Most of our money goes to materials and labor, not marketing.
Great discussion! I do most of my cooking on charcoal and wood outside, but the two of you pointed me at my de Buyer Mineral B Pros and those pans are workhorses for my almost daily grilled cheese and whatever else I end up frying.
To your question at 14:00. Arsenic and other toxic chemicals are absolutely present in all cookware, and toxic at all levels. There are, however, regulations for the limit of how much of a trace there can be. Oxenforge shows this quite well in their reddit post: all their cookware had traces in it, though significantly under the legal allowable limits. Any manufacturer who claims zero arsenic is either lying or did not test appropriately. Arsenic is absolutely everywhere, and it takes a ridiculously small amount to cause health problems. You’re getting arsenic in from other sources at a higher rate than from the pans regardless.
The main problem with Hexclad marketing isn't the claim of longevity. We know all Teflon wears out over time, regardless. The main problem with Hexclad marketing is the claim that it can replace all other pans in the kitchen. That is simply not true. Add to that injury, the insult of Hexclad's expense. I have carbon steel, cast iron, tri-ply stainless, and Teflon. Each serves its purpose.
This is making me wonder if old cast iron pans safe? I’m using my grandmother’s cast iron pan that is at least 70 years old. Do I need to test it? How?
I've been using the Control Freak Home for a few weeks now and it's been really great. If you can get it for $1000 before they raise prices, I'd definitely suggest it! It's just as good as the Original Control Freak. I'm thinking about running a new circuit just for it because it'll pull nearly 1900 watts if you let it. I regularly see 1850-1875 just before I trip the breaker! So, for now, I just keep it on the medium (1200W) intensity and it still boils water faster than my gas range. Oh, and the ability to hold a sauce and keep it from breaking is like cooking on easy mode. Not having to constantly check and stir while doing 10 other things is awesome!
I think the whole Matfer business is simply a storm in a teacup ( or a tempest in a teapot, to speak American! ). Folks in our country are much too sensitive about the imagined danger that might come from minute trace amounts of various awful-sounding chemicals and substances, or almost any bug or bacterium. It's good to check it out, though, as you are doing, Scott. But in the end, I would be very surprised if it amounts to anything truly dangerous to one's health. If you must worry, consider all the toxic stuff that is sprayed onto our vegetables during farming. That is far more dangerous than the bits in cast iron and carbon steel. Here's an idea (tongue firmly lodged in cheek): Perhaps Matfer can test the offending pans for all the elements in the entire periodic table (Einsteinium, Rutherfordium and Seaborgium included) and publish the results on their website. That should mollify even the most trenchant of the doom-sayers, LOL. Dr Peter Wisconsin
First there was the STONE AGE, then came the IRON AGE, then followed the BRONZE AGE, now we have the NON-STICK AGE. I'll stick to the tried and true, thank you very much. Good on the both of you for calling them out. Gordon Ramsey = REPULSIVE on any level.
Hello! I've tried everything when it comes to carbon steel pans to keep food from sticking and I can only achieve somewhat to almost completely non stick when I use butter! If I only have oil in the pan the food sticks! Any help would be greatly appreciated!!
Great video Scott. Thanks. Problem with titanium? It's used in the medical industry for joint , skull and other bone fixes and replacements. Why not cook in it? Is the science in for the cookware? It must be in for hip and knee replacements... What is the heat levels allowable etc..? Must be some very expensive cookware though.
I live in Washington State. I purchased MADE IN fry pan set on 16 April 2024. (Stainless Clad Frying Pan x 1, 3-Piece Set / Standard). I was charged a SPECIAL TAX. I didn’t understand what a special tax was, so I googled it. (Washington becomes first state to ban lead-contaminated cookware). Does MADE IN contain lead?
Gordon Ramsey must own stock in Hexclad and the company that makes his knifes and sharpening steel. Some TH-cam channels have posted photos showing little patches of coating missing on Hexclad. Makes me wonder if the coating is getting mixed into food or coming off during scrubbing. Reminds me of Dr Gundry professing to get all non-stick coatings and plastics in general, out of the kitchen.
But doesn’t an unseasoned pan or wok leave a metallic taste on the food? That’s a reason we season it…. It seems natural that an unseasoned pan would leach various metallic compounds????
The main reason for seasoning is rust prevention; the non-stick effect is a bonus. Cast iron and carbon steel do leach a bit of iron but without any metallic taste unless you cook a primarily acid-based food product for more than 10-15 minutes (think lemon sauce, tomato sauce and/or variations thereof). And the amount leached is minimal; unless there's a medical reason to avoid iron toxicity, cast iron and carbon steel cookware can actually help with conditions stemming from iron deficiencies.
Hexclad is severely over priced, way over hyped midrange cookware. As an FYI, Huusk knives does the same with their advertising but they are absolute trash.
Vollrath MPI4 series is a WAY better coil than the Breville. Breville interface is way better than the Vollrath. Since the heat is the most important, the Vollrath would be my vote for your first quality hob. (But go for the dial if you want gas-like control.) I've got both and mostly use the Vollrath; Breville for really precision heat. (Soups, poaching, etc.)
@@UncleScottsKitchen There is no way to tell unless someone dissembly one and measures the diameter of the coil. But it allmost certainly would not be ideal for a 12" frypan but definitely better than the average portable induction burners. How good it is is entirely up to the size of the actual heating coil, I have looked everywhere for information about the size, but the company is super secretly about it so my guess is that its not ideally sized. BTW: according to the Deymyere booklet, the coil size of an induction hob has to match the bottom size of the cookware, there is no way around this. Maby you can ask the company for information about the coil size?
@@UncleScottsKitchen Absolutely. My favorite pan is a 12" straight-sided rondeau (i.e. it's 12" of cooking surface) and all is evenly heated. I believe it's an 8" coil, so sufficient for any pan you throw at it. They're very responsive: I recommend you reach out to them. It's a nice company, in my experience.
Been using carbon steel for twenty years at least, and five years cast iron. The eastern world has been using carbon steel woks for centuries. We have learned there was lead in crystal and people did get sick from that….but no history tells us that people have been dying of arsenic poisoning from carbon steel. I am very interested to see how this story develops. I’ll take my chances with carbon steel and cast iron any day over Teflon which has the science for its effect on our health. Keep us posted. Also curious about the titanium pan…but have my doubts.
I know its expensive but i think the best approach with induction cooktops is to buy the best one you can. I have never used a tabletop induction top so no guidance there but personally , if i am gonna spend 2-3k for a premium table top, i would rather upgrade my 30" range for 4-8k - i know its 2-4* the cost, but atleast that spend improves my home somewhat. When doign it i would do something thats from one of the better induction manufacturers (GE, Thermador, Wolf, Bosch, etc). Induction cooking appliances is one of the few times where whose product i have bought has truly matters (but not always what I spend) - meaning the GE profile is probably almost as good as the Cafe amd Monogram...what you are really paying for as you move up the Family tree with GE or BSH (Bosch, Thermador, Gaggenau) is some features and mostly better ovens...wolf is of course at another price point completely...
I watched Jed's "review" of HexClad, and I recall him admitting that he never actually used the product at all so he had ZERO personal experience with its use and performance. Yet he flatly said they were garbage. Not that, in his opinion, they were garbage. He just flatly said they were garbage. He cited his vast professional experience and great store of scientific knowledge that allow him to make such pronouncements without bothering to actually use the product. That makes his opinion on this product worth exactly as much as his time spent actually using it -- a big fat ZERO. I'm also familiar with America's Test Kitchen's "review" of HexClad where they completely disregarded the manufacturer's recommendations for seasoning and using their cookware. They cracked an egg into a dry HexClad skillet with ZERO butter or oil in the pan, again completely disregarding the manufacturer's recommendations, and of course the egg stuck just as it would have if you did this same test in a stainless steel pan. ATK then declared the HexClad pan to be a failure. I realize that there are a lot of Teflon haters out there, and Jed is quite obviously one of them. But ATK realizes that Teflon pans are tremendously popular because they certainly promote them heavily without expressing any concerns about PTFEs. In fact, they have often declared PTFEs to be perfectly safe -- based on science. Gosh, who do we believe? Jed or ATK? My vote is for neither. I'm sorry to see this guy back on your show, Uncle Scott. I have a lot of respect for you, but less than zero for your guest. For the record, I have tried HexClad cookware and liked it a lot. It is everything the manufacturer claims it to be -- a hybrid with SOME characteristics of nonstick, stainless steel and cast iron. It will brown and sear foods beautifully and you can use metal utensils with it. It is heavy and will retain heat well. It distrubutes heat evenly and is super easy to wash up by hand. I would never put any of my cookware in a dishwasher. That said, my cookware of choice is stainless steel and enameled cast iron, as it has been for more than 40 years. And I prefer to make up my own mind based on actual personal use and experience.
In my opinion, you appear to be a shameless apologist for HexClad. FWIW, I don't condone bullying tactics such as that being employed by HexClad. Jed's statement that HexClad is "garbage" is merely a statement of opinion, not a statement of fact.
You seem to have missed quite a bit of info from both reviewers here: Jed’s claim is that the pan will never do what the marketing says it will, emphasizing on the longevity of the pans. You don’t need to test teflon to know Jed’s claim is true. ATK’s contention is that Hexclad sucks at both of what it attempts to be, and for the same price you can get two pans, which each accomplish those tasks. ATK’s egg test is a good non-stick test: it’s how they test all their non-stick cookware. Using high heat and metal utensils is what SS pans are for; if you can’t do both, it’s a worthless SS pan. And why would you want a pan that sucks at everything it tries to be, when you can get two flawless pans to do it?
Actually, you can use high heat, albeit not as screaming hot as with cast iron, and also use metal utensils with HexClad. Yes, it will sear meats beautifully. Heat is distributed evenly and so well that you can turn the heat down and still get great results. You do need to use some cooking fats with it just as you would with stainless steel. The nonstick properties help foods release easily and make the cookware very easy to clean. I'm not shamelessly apologizing for HexClad. I'm merely speaking as someone who has actually used this product, so I have personal experience with it. That's more than can be said for many of the HexClad critics. I do criticize HexClad for their deceptive marketing and their apparent attempt to conceal the fact that their "proprietary nonstick material" was, in fact, Teflon. In spite of America's Test Kitchen's claims in their reviews of Teflon cookware that Teflon is "safe", "nontoxic ", "chemically inert", and that, if you ingested a small partical of it that it would simply pass harmlessly through your body, I was not reassured. I decided to give my few pieces of HexClad to my nephew, who is a huge Gordon Ramsey fan. He was delighted. I have returned to my comfort zone of multi-clad stainless steel, copper with stainless steel, and my much-loved Staub and Le Creuset.
Nah, I couldn't listen to this guy for very long. I've had Hexclad for many years and to this day they are as good a new. There's no such thing as one pan for everything. Try making a tomato sauce in a carbon steel pan. Toolboxes have many tools, not just one. He sounds like someone who isn't smart enough to know when to use Hexclad and when not to. I use carbon steel for what it's good for. For everything else? I use my Hexclad. They clean within seconds after using them. Of course you're not going to seer a steak in them! And he needs to quit kidding himself. I've seen single pans on this channel that cost more than an entire set of Hexclad during Christmas time.
Agreed! That was just weird and he kept repeating himself. He very much dislikes hexclad and I assume it's for a reason he's not stating. Like they refused to work with him or something. Rejection is rough!
@@UncleScottsKitchen That's a true statement in general but it doesn't apply here. Imagine watching the Olympics and watching someone receive a gold medal and having the opinion that the person is so bad at their sport they don't even belong in the Olympics. What are people supposed to do with that? At some point an opinion can remove your relevancy from the topic. The amount of shade he threw down on them wasn't based in reality. Not at all. The only opinion he gave that could be considered valid is cost but the same can be said for anything over $100 in this day and age. Some people aren't going to be happy with anything other than their $5 walmart pans. Even if you dump hexclad into a single category for teflon pans (which is invalid) you can't argue they are at the very top in quality. Period. So if person dislikes teflon then say that. But don't lie about the entire brand.
@@isohaven758 Well said! Here's another aspect, show me a same style pan that's better and that can do all the same stuff. Be prepared to show me at least 20 pans all from different companies that are better in order for any of that guys rant to make sense. People like to parrot, there's no such thing as a wrong opinion. Sure there is. There are invalid opinions. The moon has too many monkeys on it. This is called accountability.
My impression of Hexclad’s marketing is that they are very cagey about admitting they have a nonstick surface and try to promote this idea that they are stainless steel, and somehow these six sided scales are magic.
I agree that their marketing is confusing and deceptive. We tend to hear what we want to hear. People hear nonstick, but disregard hybrid. Then they are disappointed that the HexClad doesn't perform like a true nonstick pan. If you pay attention and learn to use it properly, you won't be disappointed.
@@BCSpecht89 all I had to hear was ‘nonstick’ to immediately remove it from any consideration at all. I am trying to remove forever chemicals from my life not add more. After listening to Uncle Scott and Jed over the last few years I ditched my complete set of anodized nonstick cookware and have replaced it with stainless steel, carbon steel, cast iron and copper cookware and am very happy with that decision.
I agree about removing the "forever" Teflon chemicals. That's why I found it odd that Jed would cite ATK as an example when they are such big proponents of Teflon cookware. I have watched some of their reviews where they claim that Teflon is "safe", "chemically inert", "nontoxic", and assure their viewers that, if you would happen to ingest a small particle of Teflon, that it would simply pass harmlessly through your body. I find that diametrically opposed to Jed's views about Teflon. I view ATK's opinions with skepticism on many things, especially about Teflon. I replaced my traditional Teflon cookware with a few pieces of ceramic nonstick decades ago. However, I was curious about HexClad cookware and decided to try it. But I agree that their marketing is deceptive. When I later learned that their "proprietary nonstick" was, in fact, Teflon, I gave my HexClad cookware to my nephew who loves to cook and is a huge Gordon Ramsey fan. I have returned to my comfort zone of multi-clad stainless steel and copper with stainless steel, plus my Staub and Le Creuset enameled cast iron. I have no plans of getting into carbon steel or cast iron cookware. They have their own issues.
Love your collaborations. Both of you are great. Keep up the good work!
"The further a society drifts from the truth, the more it will hate those who speak it." - Selwyn Duke Please don't stop speaking the truth about non-stick pans guys. Thank you Uncle Scott and Jed.
The perfect video for a beer or two
Thanks to both of you for being proper reviewers, guys. I keep seeing honesty met with litigation all over my youtube feed lately, so yt must know I prefer honest opinion over infomercials. 😆
Both of you are right. Ever since I using cast iron skillets and carbon steel woks, I barely touch my non-stick pan which more expensive than my iron counterparts.
Best video ever have both my favorites together!!
Hey Scott, I just noticed that you've got an impressive Bialetti collection there. Nice.
Saw the same thing. I want to ask him more about them. ☕️
Love induction I have had three homes and have put induction in all of them. Have used gas but love the precision and speed of induction. Just what I like us. A great hood is an absolute for cooking.
I've had hexclad for 3 years with absolutely 0 problems. It does exactly as it claims. Handles high heat like stainless, perfect sear on steak, releases omelettes easily, it's great as long as you learn how to use it
It's not just about the problems you've had or not. It's still non stick, it has a finite lifespan that will end up in a landfill someday. Also, you can still get plastic in your food if you care at all about that. Some do, some don't. Just not enough testing done on PTFE currently to know the effects. That's more what Jed's points are, less about simply looking at the end user experience, especially in the first few years. 3 years is nice, but cast iron pans are surpassing the 3rd generation in being handed down- pretty well tested at this point.
@@ascalon132 I'm not saying they're better by any means. I love my carbon steel. Best pan ever. My point is if you know how to use it and cook with it, care for it like season it a few times a year, deep clean it with water and vinegar like it recommends then it will definitely surpass the lifespan of any other non stick pan out there. Carbon steel and cast iron have limits themselves. Can't cook with acid like spaghetti and meatballs, can't really deglaze with wine without ruining the seasoning. Hexclad can handle anything cast iron can't
@@Sharp.Penguin00Does seasoning Hexclad not risk damaging the nonstick part of the pan due to the high temperature?
@@peterl.104 no, you don't season hexclad the same way you would carbon steel and cast iron
@@Sharp.Penguin00 so how is it done? Honest question.
Very true what Jed says about margin available to spend on marketing! It creates a massive difference in the way that we have to try to do our marketing - we just have a lot less money available to spend there! Most of our money goes to materials and labor, not marketing.
Great discussion! I do most of my cooking on charcoal and wood outside, but the two of you pointed me at my de Buyer Mineral B Pros and those pans are workhorses for my almost daily grilled cheese and whatever else I end up frying.
Damn that's a crossover I didn't expect
To your question at 14:00. Arsenic and other toxic chemicals are absolutely present in all cookware, and toxic at all levels. There are, however, regulations for the limit of how much of a trace there can be. Oxenforge shows this quite well in their reddit post: all their cookware had traces in it, though significantly under the legal allowable limits.
Any manufacturer who claims zero arsenic is either lying or did not test appropriately. Arsenic is absolutely everywhere, and it takes a ridiculously small amount to cause health problems. You’re getting arsenic in from other sources at a higher rate than from the pans regardless.
Hestan is another brand that does titanium, not many reviews on it though weirdly enough
Lancaster holds seasoning very well, prefer it way better
I enjoyed this video so much, thank you both and thumbs up!
This was a great episode! - Sweet to see another Canadian on your channel - Eh? - Cheers!
The main problem with Hexclad marketing isn't the claim of longevity. We know all Teflon wears out over time, regardless.
The main problem with Hexclad marketing is the claim that it can replace all other pans in the kitchen. That is simply not true. Add to that injury, the insult of Hexclad's expense.
I have carbon steel, cast iron, tri-ply stainless, and Teflon. Each serves its purpose.
Hexclad will never get a dollar from me. Hexclad threatening him should punished.
Loving these collabs with Jed. You two are my go-to channels for carbon steel
This is making me wonder if old cast iron pans safe? I’m using my grandmother’s cast iron pan that is at least 70 years old. Do I need to test it? How?
I've been using the Control Freak Home for a few weeks now and it's been really great. If you can get it for $1000 before they raise prices, I'd definitely suggest it! It's just as good as the Original Control Freak. I'm thinking about running a new circuit just for it because it'll pull nearly 1900 watts if you let it. I regularly see 1850-1875 just before I trip the breaker! So, for now, I just keep it on the medium (1200W) intensity and it still boils water faster than my gas range. Oh, and the ability to hold a sauce and keep it from breaking is like cooking on easy mode. Not having to constantly check and stir while doing 10 other things is awesome!
I think the whole Matfer business is simply a storm in a teacup ( or a tempest in a teapot, to speak American! ). Folks in our country are much too sensitive about the imagined danger that might come from minute trace amounts of various awful-sounding chemicals and substances, or almost any bug or bacterium. It's good to check it out, though, as you are doing, Scott. But in the end, I would be very surprised if it amounts to anything truly dangerous to one's health. If you must worry, consider all the toxic stuff that is sprayed onto our vegetables during farming. That is far more dangerous than the bits in cast iron and carbon steel.
Here's an idea (tongue firmly lodged in cheek): Perhaps Matfer can test the offending pans for all the elements in the entire periodic table (Einsteinium, Rutherfordium and Seaborgium included) and publish the results on their website. That should mollify even the most trenchant of the doom-sayers, LOL.
Dr Peter Wisconsin
Matfers reasoning towards American market : " If Big Macs and KFC won't kill you, then Matfers surely won't." 🤣🤣🤣🤣🤣🤣🤣🤣
😂😂😂
First there was the STONE AGE, then came the IRON AGE, then followed the BRONZE AGE, now we have the NON-STICK AGE. I'll stick to the tried and true, thank you very much.
Good on the both of you for calling them out. Gordon Ramsey = REPULSIVE on any level.
Hello! I've tried everything when it comes to carbon steel pans to keep food from sticking and I can only achieve somewhat to almost completely non stick when I use butter! If I only have oil in the pan the food sticks! Any help would be greatly appreciated!!
Great video Scott. Thanks. Problem with titanium? It's used in the medical industry for joint , skull and other bone fixes and replacements. Why not cook in it? Is the science in for the cookware? It must be in for hip and knee replacements... What is the heat levels allowable etc..? Must be some very expensive cookware though.
I can listen you two all the time lol I love pan talk
Same, same, so relaxing! 🥰
Also on sale on Amazon
What number on your cook top do you use the most for cooking?
Depends on the stove top. Keep induction really low, 2-3
I live in Washington State. I purchased MADE IN fry pan set on 16 April 2024. (Stainless Clad Frying Pan x 1, 3-Piece Set / Standard). I was charged a SPECIAL TAX. I didn’t understand what a special tax was, so I googled it. (Washington becomes first state to ban lead-contaminated cookware). Does MADE IN contain lead?
Gordon Ramsey must own stock in Hexclad and the company that makes his knifes and sharpening steel. Some TH-cam channels have posted photos showing little patches of coating missing on Hexclad. Makes me wonder if the coating is getting mixed into food or coming off during scrubbing. Reminds me of Dr Gundry professing to get all non-stick coatings and plastics in general, out of the kitchen.
I have them all. I use cast iron 12” everyday. If cooking acidic, I use Hexclad. Never use All-clad or De Buyer. Cast iron my favorite 😉
I have several De Buyer pans and a pot, they are magnificent and also some of their SC is very affordable. But for acidic foods I use stainless steel.
You do not in fact need to do any nonstick videos. [7:00]
My nonstick strategy is buy cheap. As only guests use these pans anyway.
Jed is 50? Damn. Carbon steel must have anti aging properties.
But doesn’t an unseasoned pan or wok leave a metallic taste on the food? That’s a reason we season it…. It seems natural that an unseasoned pan would leach various metallic compounds????
The main reason for seasoning is rust prevention; the non-stick effect is a bonus. Cast iron and carbon steel do leach a bit of iron but without any metallic taste unless you cook a primarily acid-based food product for more than 10-15 minutes (think lemon sauce, tomato sauce and/or variations thereof). And the amount leached is minimal; unless there's a medical reason to avoid iron toxicity, cast iron and carbon steel cookware can actually help with conditions stemming from iron deficiencies.
I forgot to say when using carbon steel pans?
A couple of non-sticky guys.
Hexclad is severely over priced, way over hyped midrange cookware. As an FYI, Huusk knives does the same with their advertising but they are absolute trash.
👏👏👏👏
Vollrath MPI4 series is a WAY better coil than the Breville. Breville interface is way better than the Vollrath. Since the heat is the most important, the Vollrath would be my vote for your first quality hob. (But go for the dial if you want gas-like control.) I've got both and mostly use the Vollrath; Breville for really precision heat. (Soups, poaching, etc.)
Think the Vollrath coil is wide enough for a 12" pan?
@@UncleScottsKitchen There is no way to tell unless someone dissembly one and measures the diameter of the coil.
But it allmost certainly would not be ideal for a 12" frypan but definitely better than the average portable induction burners.
How good it is is entirely up to the size of the actual heating coil, I have looked everywhere for information about the size, but the company is super secretly about it so my guess is that its not ideally sized.
BTW: according to the Deymyere booklet, the coil size of an induction hob has to match the bottom size of the cookware, there is no way around this.
Maby you can ask the company for information about the coil size?
@@UncleScottsKitchen Absolutely. My favorite pan is a 12" straight-sided rondeau (i.e. it's 12" of cooking surface) and all is evenly heated. I believe it's an 8" coil, so sufficient for any pan you throw at it.
They're very responsive: I recommend you reach out to them. It's a nice company, in my experience.
Been using carbon steel for twenty years at least, and five years cast iron. The eastern world has been using carbon steel woks for centuries. We have learned there was lead in crystal and people did get sick from that….but no history tells us that people have been dying of arsenic poisoning from carbon steel. I am very interested to see how this story develops. I’ll take my chances with carbon steel and cast iron any day over Teflon which has the science for its effect on our health. Keep us posted. Also curious about the titanium pan…but have my doubts.
tldr: Hexclad SUCKS!
“Oriental” 😱 Haven’t heard that in a decade or so.
“Oriental”=“Made in China”
They still have that flavor of Ramen Noodles at my grocery store at least.
@@UncleScottsKitchen But do they have “occidental noodles???” 😉
I know its expensive but i think the best approach with induction cooktops is to buy the best one you can.
I have never used a tabletop induction top so no guidance there but personally , if i am gonna spend 2-3k for a premium table top, i would rather upgrade my 30" range for 4-8k - i know its 2-4* the cost, but atleast that spend improves my home somewhat.
When doign it i would do something thats from one of the better induction manufacturers (GE, Thermador, Wolf, Bosch, etc). Induction cooking appliances is one of the few times where whose product i have bought has truly matters (but not always what I spend) - meaning the GE profile is probably almost as good as the Cafe amd Monogram...what you are really paying for as you move up the Family tree with GE or BSH (Bosch, Thermador, Gaggenau) is some features and mostly better ovens...wolf is of course at another price point completely...
I watched Jed's "review" of HexClad, and I recall him admitting that he never actually used the product at all so he had ZERO personal experience with its use and performance. Yet he flatly said they were garbage. Not that, in his opinion, they were garbage. He just flatly said they were garbage. He cited his vast professional experience and great store of scientific knowledge that allow him to make such pronouncements without bothering to actually use the product. That makes his opinion on this product worth exactly as much as his time spent actually using it -- a big fat ZERO. I'm also familiar with America's Test Kitchen's "review" of HexClad where they completely disregarded the manufacturer's recommendations for seasoning and using their cookware. They cracked an egg into a dry HexClad skillet with ZERO butter or oil in the pan, again completely disregarding the manufacturer's recommendations, and of course the egg stuck just as it would have if you did this same test in a stainless steel pan. ATK then declared the HexClad pan to be a failure. I realize that there are a lot of Teflon haters out there, and Jed is quite obviously one of them. But ATK realizes that Teflon pans are tremendously popular because they certainly promote them heavily without expressing any concerns about PTFEs. In fact, they have often declared PTFEs to be perfectly safe -- based on science. Gosh, who do we believe? Jed or ATK? My vote is for neither. I'm sorry to see this guy back on your show, Uncle Scott. I have a lot of respect for you, but less than zero for your guest. For the record, I have tried HexClad cookware and liked it a lot. It is everything the manufacturer claims it to be -- a hybrid with SOME characteristics of nonstick, stainless steel and cast iron. It will brown and sear foods beautifully and you can use metal utensils with it. It is heavy and will retain heat well. It distrubutes heat evenly and is super easy to wash up by hand. I would never put any of my cookware in a dishwasher. That said, my cookware of choice is stainless steel and enameled cast iron, as it has been for more than 40 years. And I prefer to make up my own mind based on actual personal use and experience.
In my opinion, you appear to be a shameless apologist for HexClad. FWIW, I don't condone bullying tactics such as that being employed by HexClad. Jed's statement that HexClad is "garbage" is merely a statement of opinion, not a statement of fact.
You seem to have missed quite a bit of info from both reviewers here:
Jed’s claim is that the pan will never do what the marketing says it will, emphasizing on the longevity of the pans. You don’t need to test teflon to know Jed’s claim is true.
ATK’s contention is that Hexclad sucks at both of what it attempts to be, and for the same price you can get two pans, which each accomplish those tasks. ATK’s egg test is a good non-stick test: it’s how they test all their non-stick cookware. Using high heat and metal utensils is what SS pans are for; if you can’t do both, it’s a worthless SS pan. And why would you want a pan that sucks at everything it tries to be, when you can get two flawless pans to do it?
Actually, you can use high heat, albeit not as screaming hot as with cast iron, and also use metal utensils with HexClad. Yes, it will sear meats beautifully. Heat is distributed evenly and so well that you can turn the heat down and still get great results. You do need to use some cooking fats with it just as you would with stainless steel. The nonstick properties help foods release easily and make the cookware very easy to clean. I'm not shamelessly apologizing for HexClad. I'm merely speaking as someone who has actually used this product, so I have personal experience with it. That's more than can be said for many of the HexClad critics. I do criticize HexClad for their deceptive marketing and their apparent attempt to conceal the fact that their "proprietary nonstick material" was, in fact, Teflon. In spite of America's Test Kitchen's claims in their reviews of Teflon cookware that Teflon is "safe", "nontoxic ", "chemically inert", and that, if you ingested a small partical of it that it would simply pass harmlessly through your body, I was not reassured. I decided to give my few pieces of HexClad to my nephew, who is a huge Gordon Ramsey fan. He was delighted. I have returned to my comfort zone of multi-clad stainless steel, copper with stainless steel, and my much-loved Staub and Le Creuset.
long gividdy
Obnoxious
Jed is way too wordy. Signing off.
As I’ve said before, brother gets paid by the word.
He definitely loves to hear his own voice.
He talks too much ☹️
Then you listen too slow. 😂
Nah, I couldn't listen to this guy for very long. I've had Hexclad for many years and to this day they are as good a new. There's no such thing as one pan for everything. Try making a tomato sauce in a carbon steel pan. Toolboxes have many tools, not just one. He sounds like someone who isn't smart enough to know when to use Hexclad and when not to. I use carbon steel for what it's good for. For everything else? I use my Hexclad. They clean within seconds after using them. Of course you're not going to seer a steak in them!
And he needs to quit kidding himself. I've seen single pans on this channel that cost more than an entire set of Hexclad during Christmas time.
Agreed! That was just weird and he kept repeating himself. He very much dislikes hexclad and I assume it's for a reason he's not stating. Like they refused to work with him or something. Rejection is rough!
Like everyone else Jed has opinions... you can agree or disagree.
@@UncleScottsKitchen Which is exactly what I did. ;)
@@UncleScottsKitchen That's a true statement in general but it doesn't apply here. Imagine watching the Olympics and watching someone receive a gold medal and having the opinion that the person is so bad at their sport they don't even belong in the Olympics. What are people supposed to do with that? At some point an opinion can remove your relevancy from the topic.
The amount of shade he threw down on them wasn't based in reality. Not at all. The only opinion he gave that could be considered valid is cost but the same can be said for anything over $100 in this day and age. Some people aren't going to be happy with anything other than their $5 walmart pans.
Even if you dump hexclad into a single category for teflon pans (which is invalid) you can't argue they are at the very top in quality. Period. So if person dislikes teflon then say that. But don't lie about the entire brand.
@@isohaven758 Well said! Here's another aspect, show me a same style pan that's better and that can do all the same stuff. Be prepared to show me at least 20 pans all from different companies that are better in order for any of that guys rant to make sense. People like to parrot, there's no such thing as a wrong opinion. Sure there is. There are invalid opinions. The moon has too many monkeys on it.
This is called accountability.