I still don't know why your videos suck me in like they do. I just spent 21 minutes watching a review of a pan I know I'll never buy, but I enjoyed it thoroughly. Thanks for making these videos.
But, who knows if someone you know starts talking about them thinking about buying it. You could direct them to this video. -- A reviewer that really put the product to the test. ... In theory, it could happen to the average person. 😁
Just in case your parents in law want to buy a new pan you can be very well informed and opinionated. Always be ready to know more than your in laws, that always works out well. Never show weakness. Always pan is trash, you can get a granite rock for a fraction of the price AND use it in the oven. It's a no brainer, what are you stupid? Freakin' in laws don't even watch Freakin' reviews or know anything about pans, if you get an always you'll always be trash. lol.
@@koyoteekoy916 my pots and pans are way over 150 dollar each if you buy them now... mine are 47 years old and i even have some from my grandmother from the same brand that are over 60 years. They still look like new... sometimes quality comes with a price...
Hey Prence, I've had mine for 8 months and use it constantly. The non-stick surface is still very good, though there has been some discoloration of the light gray to a slightly darker color (it's in a 3 inch deep "ring" around the non stick surface). I only have one microscopic "chip" in the cooking surface, but it's nearly imperceptible. As he suspected though, the outside of the pan which was once SO attractive (and a huge reason why I bought it) has lost a lot of the color on the bottom. The handle discolored from its original beige to a yellowy color, and there are stains on the side of the pan (though I always hand wash it and have never soaked it in the sink so I'm not even sure where the side stains came from). Overall it's a fine pan but I really regret buying it at that price tag- it just has too many of the cons mentioned in the video plus it's not that durable. Oh, and speaking of durable, the spoon that came with it wasn't made of a solid piece of wood so it has begun to split down the middle where they glued two pieces of wood together. Once that's broken, I won't have a replacement and will have no use for the spoon slot gimmick- unless they sell them separately (but I don't think they do). Anyway, hope this helps!
@@greenbyrd3665 so true. An oven safe, fire safe induction compatible pan would normally cost a fortune. Got mine for $30 and I can roast a chicken in it it's so big.
It was amazing at first but lost the coating within a month or two. Still an ok pan I guess and remains looking cute, which is the main reason I got it.
@@icemeoutlikeelsa I have a question though - is it WITHOUT using oil/butter that it sticks once it lost it's coating - or is it with oil/butter that it sticks?
@@mokanyra It's like any other pan without that coating. Oil and butter usually do the trick but you can't avoid sticking 100% of the time. I've learned to work around it like I can't just immediately take out an omelette even when I used oil bc it still sticks. I will cover the pan and turn off the heat, leaving it to steam a bit. After 5-10 minutes it comes right out without sticking.
@@icemeoutlikeelsa Oh nooo, I currently use T-Fal with oil and butter and nothing ever sticks. Now I'm scared to invest money into a bunch of pots and using butter/oil won't do it (kind of).
It's like in the old days when people would watch informercials on TV in the middle of the night. You want to watch something, but not something you have to think too much about.
"this thing here replaced 8 pans for the price of just 7 pans!" "can you cook 2 separate things at once?" "Well, no." Can you dish wash it, use it in the oven, use metal on it?" "Well no, but it's aluminum." "So why 160 bucks plus for one pan?" "Hear me out...HEAR ME OUT!!! ...wooden spoon"
It drives me crazy when a pot/pan says it replaces so many other things, as though a person only ever uses one at a time. Even if it's great, you'd still need several other pots and pans if you cook regularly for yourself or feed a family. I'm so glad you reviewed it! I had wondered if you might!
Eh, there's one pot pasta dishes and people like me hate having too much stuff laying around. I also don't have children or a husband to cook for so most days, this pan would be good for me.
I love the always pan but you’re right. I find myself doing an equal amount of dishes because I don’t always make one pot meals. I do like the fact that it is easy to clean.
Exactly. This pan is supposed to replace 8 pans? Ridiculous bullshit. I don't even think there're that many different kinds of pans. It's just a freaking frying pan and and it think it's bulky and quite ugly.
$145 for a pan that cant go in the oven? It better get up and fix my breakfast...no thanks! Stick with quality caste iron...keep it seasoned and you are good to go.
Hell, I have a $20 enameled cast iron Ikea pan that is almost identical in shape to the Always pan. (enameled exterior, cast iron surface). Purchased it about 5 years ago. My one lament is that they didn't sell a lid for it, but I use one from a Calphalon pan on it. Watching James' review just reinforced that I have a pan that is functionally identical. I don't need the spoon rest, and the I can use the metal basket from another pan in it, since it's almost 3" deep. So thanks for the review, James, I'm even happier with my $20 Ikea purchase, now that I can mimic the features of the Always pan with other things I already own.
Yup, I have only used cast iron all my life. Showing my age again. Can basically just rinse them out with lukewarm water and a sponge, put them back on the fire to dry. Use to use Cristco but now a little nonstick spray and wipe with a paper towel when cooled down. Best non-stick pans if cared for properly. I have threatened to kill over washing my pans with soap. lol
@@baddriversofthenorcalarea500 Your heat is too high. Cast-iron does a great job at retaining heat, and distributing it evenly. So, turn down your heat. After you're done, pour a cup of hot water in the pan and let it sit while you eat or prepare other food. Then scrub lightly, and dry with a paper towel. I've used cast-iron since I was 15. It's easy to take care of if you put in the work when you season it, but you should only have to season it when you first get it, or unless you have a major issue with it. Honestly, cast-iron is amazing. I'm a "die-hard" fan because I've learned how to use it. You have to get used to it, but once you do, you'll never go back. I recommend you try again. It's worth it.
@@baddriversofthenorcalarea500 Josh is right, cast iron is amazing if you know what you're actually doing. If you are burning everything then you're just a bad cook.
Pans are hard to judge without time. I'd say this would be a great thing to come back to in a year. Also 150 bucks but isnt oven safe? What the flying fudge?
Pans definitely need time before judging how good they are. This is a great preliminary review of it. Looking forward to the follow-up review. Yeah, not oven safe is a deal-breaker for me. I like that this is multi-functional though.
It’s aluminum, so it will heat up fast and then overheat, you can’t use it in the oven, it doesn’t replace anything it’s just a wide bottomed saucepan, you can’t use metal utensils on it, simply not worth it. Nonstick pans break down quickly, that’s why they’re cheap. If you want to invest in a pan go 3 ply stainless, and if you want to replace everything with one item get a microwave
I agree who would cook pasta in this pan, if you want your pasta full of starch? Aside from the color selection as being fun, no one who knows how to cook would buy this pan, you can't get fond to make a sauce, just to start with?
@@dreamervanroom I love cast iron but I'd always wanna have a nonstick pan of some sort to cook trickier things like eggs, I can never get the seasoning quite good enough for them.
@@gaypanda5368 i use mine for literally eveythink to. i poo in it, i use it as a ladder, i use it to hit my wife when she burns my dinner. it has literally millions of good users.
So... Its a non stick pan they still want us to use oil in, can't go in the oven, can't be used on high heat... And it's $145...? No thanks, I'll buy a few pieces of cast iron from Lodge or something stainless steel for that much money...
Most if not all none stick pans can't be used on high heat. Also for other folks I agree for that price it should go on the oven. That being said if you have a glass top oven cast iron not a great idea. One lip new stove top. OK, next a good high quality well seasoned pan is worth its price and seasoning.
Love my cast iron.. but for standard day to day "non-stick" I use carbon steel pans. Way lighter and easier to fling around flipping pancake, eggs, etc.
Agreed, it's a cute concept, but I grew up using cast iron and as much as I appreciate a good nonstick surface, I haven't seen anything here that would incite me to trade in my old pans.
I think the heat was a tad too high on the steak haha. I would say blackened not browned. 😉. All in good fun. Thanks for the great review. I was concerned this pan might be too wimpy to waste my money on ...
I think if they can lower the price down to $40, they'll get a lot of people to buy it. You can't use it in the oven and can't use on high heat, so I don't think it's worth the current price.
You can't lower the price if you need to make a profit it probably at least took $40 to make. And when they sell it has to be sold for five times that much that's how it is with designer fashion. If it took them $500 to make they have to sell it for about 3000
The cream of chicken and tuna combo did not sound appealing to me in the slightest! Hopefully he enjoys it; I'm trying not to hurl at the thought of it.
Hey Freakin' Reviews, with black Friday coming up and the holiday season, a gift guide for as-seen-TV products would be very fun to see. Maybe a top 10 product list? lol
I got this pen yesterday in the mail, and when I opened it the paint along the outside of the pan was all chipped there was paint splatters inside the nonstick area, and the inside of a nonstick area was scratched by the steaming basket. pretty disappointing and if you read any reviews on Reddit or anywhere else online you will see many negative reviews about the non-stick not lasting very long the paint chipping and the enamel breaking. it's interesting if you go to the always website and you look at the reviews all of them are five star reviews but there's no where for you to leave your own review. So I'm curious how did those reviews get left over 5,000 reviews and no space to leave a review anywhere and every single review was positive.
Simple, they probably only pick and choose the reviews they got from other sources... a pretty common practice that isn't technically lying... Many legit companies like to do this kinda sh*t often...
@@TheDeathmail I'm always skeptical when I read reviews as some companies do their own reviews. I always find the best way to get opinions is word of mouth. Ask friends if they have tried stuff. Or groups on Facebook are always asking for reviews on products.
I have a $99 All-Clad pan that I can put in the dishwasher, oven, and use metal utensils in. No nonstick pan is worth more than $40, they all eventually begin to stick. The spatula/spoon holder is the only neat thing about that pan, but wood spoons don't last forever.
I agree with you, nonstick isn't forever. The price isn't that bad for a good pan, I've paid more. The problem is that it's a nonstick pan and it will be worthless eventually.
I was going to buy this in July when I moved until I saw you couldn’t put it in the oven. I don’t care about their “story”, that made the price tag never worth it.
@@robertp457 as Sandra stated I like to throw I thick 2” steak in the oven. I like to pan sear chicken and also thrown the pan in the oven. I ended up with the caraway set
Thank you for the thorough review. I’ve been intrigued by this pan and have no problem spending money on a quality piece of cookware but personally, I just can’t get past it not being oven safe. In my opinion, and I haven’t used one personally so this is just a guess, but I believe this pan’s popularity is more about the aesthetics than the actual quality. It is a very nice looking pan.
"Not oven safe" I appreciate you putting that in the review at the beginning. That convinced me that I didn't want the one piece only pan early on. I stoped watching the video, but it was an honest and appreciated review less than 3 minutes into the video. Thanka
There are other pans or pots that are durably non-stick which can be placed into the oven. So this "Always" pan is a disappointment to me since oven finishing is useful for certain flavors and textures.
I've just spent 20mins of my life watching a review of a pan I already knew I wouldn't buy haha :) i just enjoy his videos and how he honestly reviewed the pan ... im a dutch oven person, i would invest in pots and pans that last for generations !
I feel like if someone designed this pan but cast iron, and the same gimmicks like the cool handle, spoon holder, vent lid, it would actually merit being called an “ always” pan .
@@fiig5196 And might cause me to spend that much. I've had my cast for 25 years now so I don't really need a new pan but that does look like a okay feature.
I fell for the beauty and attractiveness of this pan. I also wanted a pan that I could steam in that I didn’t need to use a steamer basket that would make me have to use a big pot. I had the same complaint that the outside gets discolored easily. My main complaint is the same as yours that it was hard to gauge how much water to add without the water running out and getting scorched or adding too much and touching the vegetables hence boiling the bottom of the veggies instead of steaming it. I still enjoy having this pan very much and am happy I waited until they created the lavender color. Another extra I really love is the sponge they provided. I wish they had it for sale at regular stores. I think this pan is very aesthetically pleasing to the eye and does the job well of non-stick and steaming. It for sure makes a lovely gift. I’d definitely prefer to cook a steak in a cast iron though 100%
I was like: alright my man, I understand, no need to judge your cooking skills. When he made the pasta sauce: Ah hell naw! I'm judging big time! TF puts cream of chicken and tuna and calls it a sauce? 1 minute later: ah man I just failed to honor the man's disclaimer.... I apologise for my sin.
@@TheJessicahammerly for quick and easy, add tuna to good quality store bought "marinara" (italians just call it tomato sauce) and add the tuna to it. It's better if you make your sauce of course, but it defeats the purpose of being quick and easy lol
That’s my take. $150 is All-Clad money, nudging into Le Creuset territory (especially this time of the year, with holiday sales). Either will last a lifetime, and probably be in good enough condition to leave to your kids.
Another way to look at it: I love my Le Creuset but it is so heavy it hurts my wrist to move it around. I would think this would be quite a bit lighter
@@19Jetta That’s a fair point. Very fair! But I’d say there’s no end of lightweight aluminum pans that can be had for A LOT cheaper than $150. (Heck, a lot cheaper than $30, frankly).
@@seropserop I know it does and, for many dishes, I use my heavy cookware. But sometimes I just don't want to bother dragging out a heavy pot out of the recessed corner where I store it. Maybe if I had a better storage system...
I like this guy's reviews a lot but not oven safe for 145 bucks, it's an instant fail for me. For 145 bucks it should cook dinner for me, take me on a date, and talk dirty in my ear for that kind of money.
@@Cococonutt since 1994 I think. It was ordained on a Tuesday in July that 145$ definetly got you a dinner date and a good spanking if we are being specific but I dont have the text in front of me so I'm just going off of memory here.
@@Dirty_Bear22 Yep, I have those and actual French copper pans. The Al-Clad is awesome! Put some water in after use. It is easy to clean, and no worries. Now, my real copper pans. I adore these. I love these. I have 1 with tin lining. I love it but, never ever tin lined again. This has to be babies a lot. The real copper, (not red garbage), lined in stainless are fabulous. Not much to be babied. However, at $300 and up for each, they are extremely expensive for most. I could have never bought either of these brands when I was 30. The copper does need lemon juice, and salt to clean the outside tarnish periodically. I use both types everyday. Well worth the investment. However, they are an investment. They are not disposable. You have a sizeable chunk of monies involved. I think for the investment required you need to cook alot. I cook a bunch. I make most things from scratch. I cook 3 to 4 times every day. I also cook for 50 people frequently. Homemade everything, rolls, sauces, dressings, desserts, and spice combo's.
@@NathanaelGreer The real pan, the kitchen utensil of the real scotsman. :D Nah, I stick to my unreal not overpriced pan that I can put in the oven and basically does everything this do-gooder kitchen utensil does. ;)
I ordered the Always Pot AND the Pan before Christmas. With the supply chain all messed up I knew it was going to be longer than usual. I got notification that the Pot had been delivered and I’m pretty sure porch pirates took it. They sent me a new one right away, lovely accommodating customer service. They even told me to keep the first one if it ever showed up. How great is that? The pan came a few weeks later. I love the Pot even more than the pan. But the handles on the Pot and lid knob get quite hot. Time will tell on the non stick surface. I haven’t used soap on it yet. Even just paper towel on oily stuff. Well worth the money. And you get credit points to spend on their stuff after.
I think this pan does so well because of marketing/branding, the design and colors, and it’s very giftable. Right now it’s on sale for $92 which is a bit more reasonable I would never pay $145
I'm so glad to see this review!! This pan has been on every Instagram influencer's stove in their background, and I know it was because it was sponsored. Although it is aesthetically pleasing, I dont think this particular one pan is worth the price tag especially if it's not oven safe!
Get a good cast iron skillet, Sand the surface smooth, season it, learn to care for it. You will NEVER use anything else. You will get an awesome sear and intense flavor. It will cost under $40 and last hundreds of years and be passed through the generations if you care for it.
@@CoDbrO9069 thanks I fifured that knowing a better cast iron pan has a smooth finish--I didn't know you could sand it? I just bought these little square cast iron pans and was worried about them not being smooth enough, I hadn't thought about sanding them? Maybe someone has a video, so I don't ruin them?
@FlyBaby - I have my grandmother’s cast iron pan, and I’m 72 years old. I have her wooden spoons too! You’re right about cast iron. It doesn’t break, if you keep it seasoned, nothing sticks to it - it’ll still be around long after I’m gone! And it’s oven proof too!!
If I'm paying 145 dollars for a pan I better be able to run over it with my truck and cook jolly ranchers in it daily . I'll keep using my granite rock pan for 19.99
Here's my problem with things like this: Cast iron is durable but requires care, good for long term. Standard non-stick are practically maintenance free but more fragile, the coatings wear off, though they tend to be cheap enough to be easily replaceable at around 20 to 40 dollars. This is massively more expensive and I doubt its coating will actually last 3 times as long as a standard nonstick and certainly wont last as long as cast iron. I feel like this thing is just a money sink....
I only cook with cast iron and the only downside that I’ve found is it’s wight which might be a problem for some people. You can wash them with soap just make sure the iron is dry and oiled before storing.
@Deon Denis My mom still has Tefal pots and pans that are older then me (27 year old) in working condition. Granted she was extremely nazi about not using metals in them. The one that saw daily are still working though some parts of the coating are less "nonstick" then other, but not flaking, but good one aren't cheap here. While my nonstick pan that I've had for 4 years is definitely no longer nonstick... and frankly I should get a new one asap because idk how much coating is safe to eat, that's why I'm watching reviews of pans :)
I dont know how they can claim this pan "does everything", but is NOT oven safe??? Even at its price, Id still be willing to buy it due to all those Pros you listed out in this video, and I agree its a great pan for all those things. I could even deal with the bottom not holding up too well and the small metal steamer. But I can't put this thing in the oven????? Solid no for me simply because of that. That's a darn shame.
this guy is freakin awesome, got burned out from the crazy russian hacker and how he kinda lost his way, but this guy ? he is ur average every man and all round swell guy with really good and honest to goodness reviews, still, i just have a thing when dogs appear in videos, but at least his dog is a well behaved and lovable and not annoying like other chanels.
CRH is entertaining for awhile but the guy fucks up almost everything he does. He has a hard time figuring out how to use products, has no idea how to cook with them, or cook period generally speaking, is constantly spilling, makes the same mistake over and over while testing. It's kinda funny but after all these years and he hasn't gotten any better...I think he might just be pretty dumb and got really lucky with his channel. Which is good for him, I just got tired of it. Plus he reuses a lot of old videos, which means he's not even putting in effort anymore most of the time and just doing it for an easy cash grab.
I'll take this normal guy with laid back attitude over any crazy hacker any time. Also not a dog person at all but Bayley (not sure if spelled right) seems gentle enough.
@@ahandsomefridge golden retrievers are one of the most gentle and loving dogs you could ever have and extremely loyal. Most dogs are as long as they're raised right, but I find retrievers to be especially so. Had one through my childhood and and teens, she was the sweetest most loving dog
Haven’t tried this pan, but it looks like a contender. The color you got here matches the wood tone of the spoon and it reminds me of a terra cotta pot. Thanks for a look into this pan
If that's the only thing putting you off about this pan, you should probably get the pan. Any cast iron or full steel pan will have a little handle like that get hot; it's just too close to the fire. It's not meant for you to pick the pan up with.
Yes you can cook sauce and noodles together, it takes a bit longer, but it works, as long as the sauce has enough liquid to it, I do this all the time...with a regular pan as well.
@@Katy32344 Hi, Yeah, like everyone knows tuna goes better with cream of celery soup, or cream of asparagus soup, or cream of broccoli soup, or cream of potato soup. Everyone should know chicken 🐓 and tuna 🐟 flavors should be separated. 🐟🐓🐟🐓🐟🐓🐟🐓🐟🐓🤣😉 Take care, stay safe.☺️✌️☮️🖖😷
I've seen recent reviews of this after people have been using it for half a year and basically it's like any other non-stick, wherein it's great for a few months and then things start sticking as the surface dulls. For me it would be nice (at THAT price!) if they included a couple more different utensils to fit that handle peg thing. I'd love to hear how it's holding up for you!
I’ve had for about a month now and I constantly forget that the small handle is not cool to touch 🙄... other than that, I’m loving it and haven’t used another pan since
Thanks for the review. I've been cooking w/my cast iron skillets for a while now...and I've seasoned them very well now so I will continue to use my cast iron skillets. The one thing I do like about this is the blue color, but another reviewer didn't like the way the color started to get on the bottom of the pan. With cast iron you can always get them at the good well store and restore them. Thanks again for the review
I've got a carbon steel skillet that's non-stick, over proof, and about half the weight of cast iron. But those old cast iron skillets are great, no doubt about it. You're lucky you inherited your mom's. They're so sturdy, many generations can use them, and as you know they only get better with time if they're treated right.
Yup, it looked so vile and inedible, that he just lost me after that. Couldn’t concentrate on anything he was saying... just kept thinking about having to eat that if served as a guest at a dinner party.
Good review. I agree with doing a follow-up review at 6 months and/or a year to see if the nonstick holds up. Non-oven safe is a big turn off for me. Think you did a good job on the review and your cooking seemed good. lol. Thanks for your time.
Hey James! Always love your reviews I have to ask though have you ever considered doing a review for over the sink dishracks? Theres alot of different styles mine is descent but I think you would appreciate the amount of counter space you would have after trying one!! And I would love to see your thoughts of course!
With the steak test, you can see the benefit of "sticking" when trying to get a good sear. The edges of the steaks got nice and dark because they were in constant contact with the pan, but because the meat contracts and curls a little, the middle didn't get long enough contact to get browned. With stainless steel or cast iron, your meat sticks to the metal at first, but will release easily when it is seared. You get more even browning and more flavorful steaks because of it.
Preach it. Iron is found naturally in the body. Cast iron pans will outlast you and your children. Your descendants will be teary eyed as they are forced to leave them behind when they head out to explore space. Who knows they may end up taking them with.
My cast iron pan is virtually nonstick. I also use wrought iron from solidteknics and it’s my new favorite pan. I actually bought it after contemplating buying this one. 😂
I can honestly say if someone sent you a item to give a review on even if paid for it i think you would give a honest review, I think you have handed out bad reviews to freebee items you have recieved
James White would NO DOUBT be able to give an honest review, he has a very long history that speaks to his unbiased and honest reviews. I don't think he is worried about himself being honest, he is worried about his audience accusing him of biased reviews. Remember, most people are assholes and or share values completely 180 from yours. Something to keep in mine.
Just a hint, use the included wooden utensil to life the strainer out of the pan. It fits the curves of the handles perfectly so the strainer does not tip side to side.
As an avid home cook this has been one of the better “nontoxic” nonstick pans I have bought. This is for those times you don’t want to bust out the heavy cast iron and the heavy dutch oven when you’re cooking scrambled eggs or some basic pasta sauce that doesn’t require searing high heat. Mine looks brand new and I have used it regularly for 6 months. If you treat it with care it will last...
Have you used the pot. Like you I’m a avid home chef. I love my cast iron pan, and I even love my “well seasoned” high carbon pan more, but as you said sometimes you just don’t want to go to the trouble. So I’m thinking of bundling and getting the pot and pan together. I also like how they look and I might just leaven them on the stove to add a bit of colour to it. Also, do you know if standard bamboo steamers will fit on the pan? The size is right so I don’t see why it wouldn’t. Also, do you find you use the spot for the spoon often. Just wondering if that’s a gimmick or not. I see they sell extra spoons but if I find I actually use that spot I figure I’ll just drill holes in the cheap ones you can get pretty much everywhere. So I’m interested in your opinion, so if you could spare a moment I would be very grateful.
Cast iron isn’t expensive for everyone doubting what he said! I’ve gotten all of mine from Aldi. I have a complete collections, Dutch ovens, skillets, etc.
I bought a Wolfgang Puck deep pan like this at a thrift store for $5. Works just as well. For as much as I cook….perfect for me. Also have a nice collection of vintage Revereware…..for when I thought I might cook someday.
I wouldn't recommend doing that very often. I've actually melted a Tupperware strainer with hot oil. You will notice that he did have the Solo cup in the sink, just in case, and I think the oil may have cooled a while before he poured it.
Notice he says he's pouring out the grease. If he didn't use any oil and is just dumping the grease, the plastic cup should do as long as it's not boiling hot.
@@wesmcelheney9428 I hate to be mean, but I have to agree with you. And that cream of chicken/tuna pasta looked disgusting. Poor guy, I know he said his cooking wasn't the point, but it was hard to miss. :(
Very nice review. I’ve been seeing the advertisement and I was tempted to buy it. There are a lot of accessories that you can buy to use with the pan. They are also pricey. I’ve decided since your review to stick with what I have. The reasons were: not oven safe, the hot handle, since it weighs 4lbs I would need to use both handles to lift it with food in it.
I think this pan would be a great item for a university student's apartment - if the cost of the pan was $60 😏. I have more cookware than I need so I would not purchase it but for someone just building their kitchen items I do not think it looks bad. I might place an item like this in my camper trailer's kitchen if I needed a multi-use item. Great review, as always. 👍
For me the weight as well as the cost would put me off. Im arthritic so it would be a serious con for me. For $25 at Aldi i bought a lovely ceramic skillet that is really as easy to clean as this one is. Its about 2.5” deep and no where as heavy. All pluses to me. I was looking at this new pan wondering if i should save for one or not. After all your testing and seeing similar results to my current skillet, im not going to bother. Thank you so much for sharing all this information! It really helped to see it at work. Take care and be safe!
Just an FYI they run sales every now and then. They have one now cutting the price of the pan to 95. You can get that and the steamer basket for about what you paid full price. They also have flex pay with Affirm.
i use flex pay for all kinds of dumb stuff tbh lol i dont mind shelling out for quality cookware because it eventually pays for itself with usage. if you think this is pricy you must not be familiar with le creuset.
I don't think this would be pricey (I didnt even say it was) for a quality pan. This is pricey for an aluminum pan that probably won't last very long. You get what you pay for- I could see paying installments for a good pan- I have pans that are older than me, and were originally expensive. I question the wisdom of buying a lightweight pan that's made of aluminum and is mostly hype on installment. I truly hope you HAVE "shelled out" for quality cookware, because it's worth it. This is not.
BFD I wouldnt have one as a gift.Cant get it hot?Cant put it in the oven?The steamer wont work cause theres no room for water under it itll run dry in 5 min if you try to steam.Or youre just boiling in a basket.Stooopid!!
Such a nice , humble , professional review ☺️ No profanity ~~~ just professionalism at its finest. Sadly something u can't find nowadays in mainstream entertainment / media . Thank you 😊 Great Review
@@cnmailway1 It also adds back in the moisture that the hot, steaming pasta loses so quickly after it cooks, prevents it from stealing that moisture from the sauce and getting thick, sticky and clumpy, and instead, allows the sauce to maintain its consistency and slide over the pasta and coat evenly. :) I usually reserve a cup or two and add back in as much as it needs to stay silky and slide easily.
I looked at this, liked the look, but couldn't tolerate the high price, so I went over to Amazon and looked at deep frying pans. I found the Carote pan; it's Swiss, made of aluminum with a ceramic/granite non-stick coating. It comes with a glass lid, metal rimmed, and it has pour spouts, and Bakelite handles that don't get hot. It doesn't come with a steamer insert or a spatula, but I have a spatula and a microwave steamer/pasta cooker/rice cooker, so I didn't need to steam in the pan. I use it to create single pan meals with meat such as chicken or sausage chunks, condiments like onions, mushrooms, bell peppers, and chicken stock or canned tomato, and rice or pasta. It works great and I love it. And the nice part is it only cost about $29.
"Accidentally" overcook something with almost no oil to see if burnt comes off easy without damaging the coating for future use. We all make mistakes sometimes. How forgiving is it.
I'm about to find out. My daughter bought the pan for herself and when it arrived it was chipped. The company sent her out another one and told her just to give the chipped one away so she gave it to me. So I got it without any instructions or anything so I didn't know that you had to use medium heat. I was steaming broccoli and I had it on high heat and it boiled over and the bottom of the inside of the pan is black. Soaked it overnight. It cleaned up the inside with no problem (I don't know if it's still going to be non stick) But the outside on the bottom and sides, I'm having trouble getting the stain off where it boiled over with soft sponge. Can I scour that part of pan????
@@junedwy NO! Please use the scour pad they included with the pan., otherwise you will damage the pan even more. If only a stain persist, use the pan , the color will not affect the food you cook into it. Be careful with the heat, dont sear meat (for that use a cast iron pan if you must). I hope you can use the pan for some years, use oil and butter and it should do well with eggs. I never do bacon in a non stick pan, if it burns inside it it damages and stains the ceramic finish. Good luck.
I've had this pan for about 6 months, I bought it when they had a steep sale in the spring for $95. It's a pleasure to use, but I don't think it is worth $95, let alone $150. I have both hand washed and dish washed this pan, and see no difference between the two cleaning methods. I haven't used the steamer basket for anything yet just because I don't want the metal to scratch the coating, but the wooden spoon is great and I love the built in spoon rest. I enjoy it on an asthetic level, it's a beautiful pan that makes me happy to cook, but it would never replace my workhorse stainless steel pans that have taken an absolute beating and still hold up well and go in the oven. Don't think it is worth the price if you're looking for anything other than a sautee pan.
