Our mission at Prudent Reviews is to help you find the best products for your home. We take the stress out of shopping by testing, analyzing, and comparing the top products. Our reviews, comparisons, and product guides are in-depth, carefully researched, and completely unbiased. Since launching, we've helped over 20 million people across the globe find the best products and improve their lives at home.
If you have questions or want to partner with Prudent Reviews, email Andrew@PrudentReviews.com.
As an Amazon Associate Prudent Reviews earns from qualifying purchases.
Cast iron is really easy to clean 🤦♂️… no like seriously! When you get done cooking just make sure your cast iron is hot and get hot water and put it in the pan and steam clean it…. Repeat till pan is clean… thin layer of oil on WHOLE PAN and set on heat for while to season..: done… easy… people over complicate cleaning a cast iron….
Imo, the lodge will always see to your every need. Buy the Smithey or the stargazer if you like, its ok. And if you have kids, or grand kids, or great grand kids, they will pass down that cast iron pan you buy today and maybe say: I never met my great grand parents, but I think they were good folk because they got this heirloom for all of us, now, I'll try to live up to their legacy.
Im just now getting into cooking and was about to buy the D3 at Macy's today but saw they carried Hestan too so I wandered over to the Hestan section and fell in love with the look and feel of the Nanobonds. Ended up scoring the skillet for the same price as the D3 so it was a no-brainer IMO! So excited to use it!
George Forman grill is still king for eating healthy proteins. The thing that put me off switching to stainless steel from my cast iron or George Forman grill: “let the food come to room temperature before cooking”. No one’s got time for that.
One lid is flat and the other is concaved, and the other is flat. Of course if you lay them on a towel the flat one is going to touch more of the water it the surface of the towel 😂
Who the heck is complaining about a little bit of butter in a recipe? Meanwhile it's the same people probably shoving tons of much much worse food into their mouth on a daily basis without care and complaining why the food they make doesn't taste as good.
Lowering the heat is critical, stainless steel pans have outstanding heat retention, so if you turn to low it will maintain the right temperature, otherwise it will continue to rise
Hello Andrew - hope you and fam are well - I need your assistance - I want to purchase a good stainless steel air fryer - after my research and price factor, I’m leaning on Cuisinart Air Fryer Oven 2.6 Qt basket black stainless steel - I trust your judgment - can you tell me if it is a pretty safe and good buy? Hope to hear from you soon. Thank U !
Im looking to buy a certain stainless steel pan and the surface is dimpled, for grill I guess. The use I want it is for mainly grilled meat and eggs. Will I have huge problem with the eggs? Will it be hard to clean due to the non smooth surface? Thanks
WTF? The video tells you not to get a knife set but at the end tell you having some knives would come handy. The essential knife with the extra is a knife set!
Both are great, I’ve had a lodge for about 6 years and a field for 4 years(my grandmothers) Field company takes a little longer to season, but legitimately almost starts out nonstick vs. lodge seasons quickly, but everything sticks to it in the beginning. I use lodge for my acid dishes since the season is thicker and meats in the Field company. Either way, if you’ve never owned a cast-iron, I recommend it. Once you become proficient at cooking in cast-iron nothing else will compare.
All-Clad. America's Test Kitchen has done extensive research over 30 years on this subject. They are food technologists who use data not opinion for their recommendations.
Good information. I suspect with the creamier recipes you need a colder freezer than your fridge freezer; a deep freezer, to keep it cold enough during mixing...
