I put this pan through the same tests after one YEAR and over a hundred uses. Watch that video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bWnK6ZqpujE.html
Your video highlights the "Granite Rock" Pan and that is what is on the label of the packaging at the beginning of your video. But your Amazon links to the product indicates "GraniteStone" Pan which has a different name and label. In the video, your pan has a label that says "Granite rock" the his Amazon link to buy it shows a pan with a different label and a different name called "Granitestone". The ramifications of this are potentially tremendous as it may clearly not be the same product. A reviewer should catch this and address it. Obviously you did not buy his pan from the very source and link you have provided your viewers. A different label and a different name is a big deal as it can be a totally different product trying to look similar to another brand or it could be a cheap knock-off. But both products have a blue logo and name called Emson which is the parent company manufacturer which means both Granite rock and Granite stone are made by the same company. But why the change? And is the original product different or better than the re-branded product? Only the parent company can answer that question and you also have to assume they will tell you the truth. So, technically you should be reviewing the very product name with label that you are recommending you buy and your version is not that to the degree that one has to "assume" they are still both the same from that manufacturer and one is not inferior to the other. It could potentially be, in a worst case scenario, that the company did a first run of good pans under the Granite Rock name and then once everyone caught on and sales began to inflate, they then released an inferior pan. say with less diamond or mineral elements, for cheaper production cost and with inferior performance to just to scam a few more profit dollars. You simply cannot be sure you buy the exact pan from Amazon which is the Granitestone, not Graniterock and actually test it in the same manner. Asking the parent company why they changed the label and the name and if the product quality is the same may not be an honest way of determining if there is a difference...because you are just operating on trust not product testing. What is notable and strange is that the actual manufacturer's website advertises only Granitestone and makes no mention of Graniterock and the manufacturer's website only carries two pans in their product line that you can order direct from them. There is no square pan available on the manufacturer's website, yet you are reviewing a square pan. Whereas on Amazon, the Granitstone line has many different pans and combination packages available. This is very odd. Something is off here. emsoninc.com/
Dude they won't use a spatula, because the generation the advertisers are trying to manipulate and lie to are the same generation that knows cast iron works twice as well for half the price. It's product misrepresentation. I cook perfect crepes in a cast iron skillet all the time that I can shake right out onto the plate, you can absolutely make an egg slip around without oil in those things no problem if you take care of them.
@@SaltyFailWhale A few things to touch on here... 1: These pans are not made of granite. They do not have a granite coating. These pans do not have a Ceramic coating, either. These are aluminium pans coated with PTFE with mineral particles embedded into it. You know it's PTFE, because the manufacurer specifications clearly state that the pan is rated for no higher than 500 degrees fahrenheit, polytetrafluoroethylene's minimum breakdown temperature. I have successfully burned the plastic coating off with a 600 degree soldering iron, which I would have have been able to do if it were a purely mineral or ceramic coating. Aside from that, I _own_ a cooking plate made of actual polished granite, and it performs leaps and bounds ahead of anything this pan can do easily. 2: Truly ceramic cookware are made entirely of ceramic and intended for specialized purposes _only._ Ceramic-coated cookware are curios at best, and at worst horrific examples of what happens when a silicate compound undergoes numerous cycles of uneven, rapid, heating and cooling. The 'ceramic pans' seen on television are either a PTFE coating with extra hardeners or a baked on high-temperature enamel that is _usually_ porcelain based. I know this because I not only use these types of 'cookware' for watercolor dishes, but I have _MADE_ porcelain enameled cook and tableware before. If you ever get access to a good ceramic kiln and can try it out, I recommend it. Very fun, if challenging, to do and the results when you get it right are worth dancing about. 3: The proper type of porcelain enamel for cookware does _not_ leech chemicals into food, this is true. Bare ceramic, PTFE, PFOA, Aluminium, Copper, Cast Iron, Stainless Steel, and Carbon Steel cookware _ALL_ leech chemicals or metal ions into food cooked on them. Carbon Steel is the _WORST_ offender of leeching into food, since by nature Carbon Steel is the most vulnerable type of iron compound to corrosion. Simply heating any kind of bare steel causes surface-oxidation that is extremely susceptible to virtually any fluid; doesn't matter if you're cooking an egg, a stick of butter, or a bunch of cheese: you will leech a comparatively large amount of iron into your food compared to Cast Iron simply by virtue of any oxide layer that forms being removed chemically by the food you're cooking. Cast Iron leeches iron into food, yes, but it is a borderline negligible amount nutritionally speaking. This can easily be made even _less_ by making the iron surface passive through cooking and seasoning the metal surface. And before you say "Well why don't professional kitchens use cast-iron cookware?", some kitchens do. Most don't. Most use stainless steel because it's easier to take care of in a fast-paced industry, but shit sticks to that like crazy-glue sticks to your hands sometimes. 4: You will not get any bonus from re-seasoning your cookware. You didn't get any bonus from seasoning your cookware in the first place, because the coating rejected the seasoning and washed it off anyway. Oil polymerizes at temperatures above the point where PTFE breaks down, so if you seasoned them the same way you do cast iron congratulations. You destroyed your gimmick pans. Seasoning Cast Iron pans, Woks, or clay baking dishes doesn't even do anything specifically for non-stick properties in the first place. The _only_ purpose seasoning serves is to _PROTECT_ the material from unnecessary or premature corrosion, any non-stick property is a secondary effect that is besides the intended purpose of seasoning the cookware. Non-stick qualities of pretty much any pan depend exclusively on how competent of a cook you are. I can literally blow crepes out of my cast-iron pans with my breath because I actually learned how to cook properly and I make sure to take good care of my cookware. These 'As Seen On TV' cooking utensils, like pots, pans, baking dishes, knives, silverware, cups, etc. are gimmicks designed to take your money while giving you a product that may or may not even work for its intended purpose. These products are predatorily marketed in an aggressive fashion to promote convenience and a delusional sense of satisfaction and accomplishment in people who have virtually no experience in something and are either too lazy or too stupid to take the time and learn how to do it properly, by exploiting their desire to have instant results with outlandish, and sometimes blatantly misrepresentative and even fraudulent, claims. I work in a kitchen as a cook, and I will tell you something right here and right now: The best kitchen tools in the world are the ones you learn how to use properly. Except bakeware. The best bakeware on the planet is fucking made by Pyrex.
Okay Boomer. Pretty stupid of you to disrespect somebody young enough to vote for taking away SSI, but then again your generation wasn't very smart to begin with.
@@SnowblindOtter your comments opened my eyes and are really insightful and enlightening. You should have a channel based on all of these things that you touched on here along with cooking tips and cooking product recommendations for average Joe's like me. I'm now wondering if I should just get a cast iron skillet big enough to boil water and scramble eggs because I don't cook very much at all...I only use butter so that my eggs wont stick to my Gotham steel pan but that can't be healthy along with the chemicals...What do you think about this channel? Do you think this guy is scamming people?
Commercial: throws rocks in pan, takes a hammer and smashes the rocks inside the pan, takes cloth and clean and undamaged. Instructions: NO METAL UTENSILS SHALL BE USED. 😐😑😐
Not only does it say no metal utensils but on the commercial they say you can use metal utensils without causing damage. I guess now a days all advertising is false advertising.
4:11 Under CARE AND CLEANING: "Granite Rock Titanium surface allows for use with metal utensils."
6 лет назад
Being a cook I can confirm that in the marshmallow test you faced up problems with two of the pans because of their finishing. The shinnier the surface, the worst it will stick. The granite rock did better because it is coarse and uneven, kinda like sand paper, the other two being glossy are unevitably calling for problems with melted sticky materials. I like my pans like the granite rock, coarse and sandy in texture.
You would think "the smoother the better", but it makes sense that the coarser non-stick pans would work better, as the non-stick coating would have some extra life due to the coating being in microscopic areas that could not be scratched off.
James, After seeing your review of the GranitStone pro today, I decided to purchase two sets. After making my order I had to Email them with a correction on my Email address. I explained in my Email that I saw your review, and you gave it high ratings. Within 5 minutes Zach Toste answered my Email. He said that they were kind of nervous about what you were going to say, because you are always so tough. A shout out to Zach for being so prompt with his reply and quick attention to correcting my email mistake. A shout out to GranitStone for making such a high quality product, and a shout out to you for being "so tough" of a critic. Because without you being so tough, MANY people would have wasted a lot of money on unacceptable products.
Great, honest review of the GraniteRock pans! I totally agree with you, forget the hype.. use a little butter or avocado oil in these pans and cooking becomes a dream!
The pebbled surface is the key to the Granite Rock Pan....... similar to cast iron most likely. I've had trouble with the copper pans keeping their non-stick going for very long.
I love mine ! I also bought the 12 inch except round ! So easy to clean up what little it leaves behind !!!!! Glad I found your video to confirm I made a great purchase. Thanks ! Brant
I got the round pan and it came with a small round pan for eggs. First test I used the liquid no cholesterol eggs to make scrambled eggs - no spray used and it stuck really bad. Cleaned it out and tried it again with the butter spray and it came out better. I had trouble cleaning it though; even tried the dishwasher and it still came out with residue on the pan. I've learned since that you need to heat up the pan at least a few minutes to get it to work good but keeping it at a low to medium heat.
You sold me on this one. And I thought it was like "fate" telling me to buy this, since you were in the process of uploading this within a couple days of me asking if you could review this... after I had randomly seen the commercial for the pan a handful of times. LOL
This pan actually pretty common for years. It was promoted as various type of pan, including the copper pan or stone pan even when it's made with the same material. Now it's granite pan. But to be fair it's a pretty good product.
WOW thanks for the review, but I must say that I was reading the comments and must agree with all the people that are singing the praise of cast iron pans. So I have to give my thoughts as well. I have had my cast iron pan for 25 years and it only gets better with time. Now one must know a few small points into the use and care and you will be able to give it to your grandchildren one day. And the best pat is you can buy them for a fraction of the cost of the disposable non sticking one, if you calculate how many of the disposable pans you go through in comparison to a good cast iron it’s almost a money maker in comparison.
My concern was the "Aluminum cookware!" sticker it came with(mine was a gift). What do you think about it? I loved your video. But I must say, you are very brave to cook even a candy without any coating. :) Thanks for sharing..
You're right, the very first time you use it it will work pretty much as advertised. Instead of using a spatula in any way shape or form. I recommend just smack the pan against the burner top and it will flip with just a flip of the wrist. Same thing on the other side. Let's carry on I will give more commentary as we get into the video
I am liking the size and shape of this pan, because I need a pancake 🥞 pan. Nobody’s cooking pancakes, so when you do an update on the pan down the road, please cook some pancakes although I probably would have ordered it by then. All of these “As seen on TV” cookware usually stop performing in no time and I am one who baby my cookware because I want it to last, but to know avail, it stops performing and I end up sitting it aside for re-purposing uses and eventually tossing it. Nice job on ALL of your reviews!
I have always used seasoned cast iron frying pans. If looked after they last forever, never warp and usually don't stick foods too badly if seasoned right. However, I do think I will buy this pan and give it a try, however, I think it always wise to use a bit of butter/marg/oil etc, but that's what I'm used to using cast iron. But I will give this one a go. THX for the review.
If you want the food to slide you have to season the skillet first. You spread a bit of olive oil or lard evenly throughout the skillet surface and heat up until you see smoke. Clean the skillet with a towel (no soap or you would have to season again) then season it a second time. When you clean it with a towel the second time, let it cool before using it and it will slide food. After a couple of uses, if it stops being slick, means it's time to season again. Keep doing that to improve the non stick in the skillet. That's the reason why both, red copper and blue diamond lost their non stick feature. They need to be seasoned. I'm sure it says so in the instructions
The ceramic coated GREEN+LIFE pans sold at Walmart are phenomenal. The first time I used it I burned the hell out of some smoked sausage (accidentally). They did not stick and slid right out. I rinsed with water and it was clean. My OCD made me use some soap and a soft sponge but it wasn't necessary to get all visible residue out of the pan.
stainless and cast iron are best for cooking. Everything else puts contaminates in the food including food service lubricant and (Teflon not for human consumption).
..... You know this is basically the same as cooking on a glass pane or a flooring tile right? Granite rock belongs to a group of materials called ceramics and they all behave fairly similarly.
stainless is nickel and chromium, when was that ever fit for human consumption :) and bare cast iron is best (no complaints about that) but where would you find one? all cast iron has some sort of black coating on it.
@@PixlRainbow If truely granite yes. I've seen other similar looking pans with GRANITE in big letters and "granite-like material" in way smaller letters. They are mostly ceramic variations. I don't now about this one, because - agreeing with your position - unless I know otherwise I assume the word "granite" is a marketing term when applied to cookware because of its appearance. Is there such a thing as true granite cookware - I mean that one would use in a home kitchen? I dunno. Anyone?
I’m sold. Have to check it out online for size and pricing. But on a sidenote. #ATipForYou. I noticed a scratch in your stainless steel sink, you can go to the hardware store and buy a medium grit 3M sanding sponge. When you get it home sand something like a piece of concrete lightly to knock some of the course out of it. Or by two and sand them against each other. You can use it to buff the scratches out of your stainless steel sink. Be careful of the drain ring. Some are cheaper chrome and tend to scratch. Go with the grain in the steel I’ve also used it on my wok between the seasonings. You can buy one with a fine course to sand rusty stains out of chrome knives. Thanks for the video. Hope that gets the scratch out for you.
when i fry eggs with bacon i put the bacon first when it starts browning i turn it and than i put the eggs rightaway, when the eggs look good everything is good
There used to be truth in advertising laws here in the US back in the 60s and 70s. I'm the original skeptic, because many companies no longer deliver on their advertised claims, that's why it's wise for buyers to do their homework before buying, like reading reviews, consumer reports, and watching channels like this, as we are all doing right now. Just looking at him cook that first egg tells me right away that the pan will start having serious sticking issues after not that many uses.
OK ... 1 - "Why is it better than those other pans?" Answer: "Because the textured surface does not allow the same adhesion that the smooth ones do ... less grip, less adhesion. and with a bit of oil or butter etc, there will be very little that will stick to it. ... 2 - All these pans are on an aluminum metal base, so once the surface is compromised, they're junk, and aluminum in your food is NO BUENO! ... 3 - These pans all have a high tech polymer based resin finish that is designed to withstand a certain level of heat, however they are fragile and finicky ... if you over heat one to the point where the finish is discolored ... it's junk, and over heating in the presence of food could release certain toxins from the chemicals into the food ... so if you're religiously careful with your pan and never make a mistake ... your're perfectly safe ... but if you're like most of the humans on this planet ... you might have a problem. ... 4 - While I am 100% on board for perfecting these technologies ... the fact is that a well seasoned and lightly oiled wok or cast iron pan is just as effective and far more forgiving.
Still sound like a cooking noobie, all those hipsters use, but I use the cast iron bullshit.... Blah blah... While stainless steel is still the pro choice... So funny to see the cast iron shizzle...
Your assessment that a textured surface would have less adhesion is backwards. A textured surface would have a greater surface area in comparison to a completely flat surface making more "bonds" available between the 2 objects
Big Mac, I know it sounds counter intuitive ... however you you are forgetting about the dynamics of surface tension and adhesive qualities with super flat surfaces. Ice for example adheres much better to a smooth surface than a textured surface of same material and finish because it breaks up the structural integrity of the ice base layer. These pans have the same non-stick surface basically as most, but the slight ripple texture keeps adhesion from burning things like cheese and such from forming a contiguous area and therefore it breaks up and loose easier. While it's true that there are more bond areas in the textured surface, the trick is that there is far less contiguous surface area locked together. That's why they textured it, because it works for the application involved ... obviously in other applications, like cement, glue, stucco, etc etc ... the texture improves adhesion. Of course if this pan was simply cast iron or stainless steel with that texture, then it would be a nightmare ... it's the coating that enables this texture to act in a counter intuitive fashion.
these pans are so much better than older non-stick coatings... it's almost a non-issue. I've had one for years and even cooked on high heat and there's no noticeable peeling or bubbling of the coating like older non-stick coated pans.
Thanks for what I hope is a real honest review. My red copper is garbage after 9 months. My green pans, ( much cheaper) have outlasted most other non sticks. Will need to try this granite rock
I use about a 30 year old ? Teflon coated? sears 2 qt sauce pan with just enough oil to coat bottom to fry eggs cover to trap heat to cook top and a little bump to dislodge and slides right out
I prefer to fill them with water shortly after using when they are still warm. A lot of these pans are kinda gimmicky tho as they rely on a hydrophobic coating on the surface. It goes away with time and many cleanings however. A good way of preserving the coating is to put a little water in the pan and pour in salt to use as an abrasive cleaner which will not scratch them. They are mostly just normal everyday pans like the older teflon types. The coating helps level them more and smooths out the surface giving them less pours to grab onto. Same kinda idea which makes ice very slippery as water is naturally leveling
My red copper pan was only non stick for about a month or two. Everything sticks unless you add oil of some type. Not a good pan. I will try the Granite Rock pan.
Thing is, you have to use it for month or two to see if it's still non-stick. I bought a non-stick baking tray from a brand name company, it started off great but lost it's non-stickiness after just a dozen uses, meat especially likes to stick to it hard.
The only thing to remember about any non stick pan. It will break down. Never use high heat because it just hurry's the break down along...I always have a small one to use for eggs and I still use Pam spray. When the eggs start too stick I throw it away and get another one...
the ultimate test is supersaturated sugar syrup(normally used for candying fruit), and letting it cook until its tar black and then trying to scrape that nightmare off.
I've got a griddle made of the same stuff or very similar. It's great, the only thing that sticks to it is Pam cooking spray LOL. It micro-beads up and burns on there and boy is it hard to get off.
here's my problem with all of these "frying pan reviews" you should never review a pan the first time you use it because there's always going to be that "honeymoon period" where for the first 6 to 12 months the pan is just great and rates a 10, but after about a year all of these fancy pans that you see on T.V etc. start to show their true colors, and I would think that anyone who buys a frying pan will at least want more than a year out of their purchase.
I got a free pan from a local grocery market lasted me over a year so I bought the set. I don’t love them as much as I love these pans in the video. Specially with searing meat.
AT 16:38 WHAT will happen after months or a year of cooking meats well done? Will the cleaning of the pan still be easy with a sponge or will you need a plastic mesh or scouring pad that may eventually cause the food to stick to the pan or the surface of the pan to slightly flake off a tiny bit at a time after a few years?
The caramel, chocolate and cheese test actually does make sense. They're the hardest things to get off a pan besides maybe the stuff you use for say cnadied apples that red sugar syrup stuff. Caramel and chocolate burn into pans and never come out cheese can but it can come out with a lot of work. Odd all at once but also not so much. But that'd be why those things don't come out xD
I had one that worked great until someone cooked a steak then cut it up IN the pan. Goodbye pan. You've convinced me - I'm buying another one. I did use some oil when cooking but I did not use soap - ever! Wonderful pan.
I bought the 12 inch Granite Rock pan a couple of weeks ago and have used it multiple times for various foods. I have added a small amount of butter or olive oil with no problems. Today I cooked eggs without butter and they lifted off the pan easily. A little bit of egg residue washed away without scrubbing. I have cooked onions and peppers and browned chicken and chop meat and made one pot meals in it. Even my husband is impressed with how well it cooks. Jk
10:49 I thought the green Scotch Brite pads were abrasive, the blue ones are for non-stick pans. Took me a long time to realize I was using the wrong sponge and wonder why my pans got worn out all the time :)
The hot handle test reminded me of Goldilocks and the 3 bears . You should have said the Graniterock was "just right". This video made me hungry, Im going to make some bacon and eggs. This is right after watching Dr Bergs video on fasting. Thanks.
It's a scam just like all of the others. This one is especially bad. Over a short period of time they develop micro scratches and get really bad. There's a reason why professional chefs don't use these. Get a nice stainless pan and learn how to properly use it.
Whenever I see people "swirl" food in a TV commercial I laugh -- or I used to till it got old. Without some kind of lubrication, simple friction would not allow anything (food-wise) to swirl in a pan with the ease they show it (in fact to swirl that freely, they'd have to be floating). The eggs don't even look real, they might as well use CGI eggs :). But the unrealistic stuff aside, I agree...it looks like a very good pan. I'm gonna look up the price (it meets or exceeds an 80 dollar ceramic pan I have).
The Granite Rock is good but it is made with aluminum and Hexclad it is sticky and the warranty is not that good, from hexclad web it is states " If anything impairs the functionality of the pan we will replace the pan! The only things not covered are cosmetic-like stains or minor surface scratches. While our pans are scratch resistant it is important to note that anything can scratch…Even a diamond".
Thanks for tasting the caramel, cheese, chocolate. I was like ewe, but I'm an adventurous eater, so I thought, well maybe...but I guess not, lol! And thanks for trying the pans out, the non-stick pan has always been an issue for me because if they even work at all, they never last. Just bought the Ninja, seems to work pretty well, so far that is.
I destroyed my first marble coated pan by using metal utensils. OK. Learning curve over. I bought a second pan. One nick by a knife tip. Ouch. And then I reheated glutinous rice and that took out patches of coating. Bummer. Now I know what the kryptonite is. I am avoiding marble coated saucepans now. I keep my eyes peeled for ceramic coated ones but small ones are not common. Marble/rock coatings are like cast iron in that there are pores/fissures and when food gets carbonized, the non-stick is over. Ceramic is smooth. just my opinion and observation.
Of course you noticed that all of the pans you showed have similar handles which most likely means they came from the same manufacturer and all with similar advertising. Its one group of people going from one idea to the next and like old PT Barnum said, "There's a sucker born every minute".
yes it's true, good video for to see that the TV pub is false, I received these frying pans as a gift in 2020 Christmas, the 26cm and the 19cm and my 2 first steak stuck in the bottom of the pan, I turned my pan upside down while cooking and the steak was stuck to the pan, and cleaning with a completely wrong paper towel, as the steak residue had stuck and acted like sandpaper on the paper towel, THE ROCK it sticks, non-non-stick, no oil or Butter
How long do these pans last? A cheap stainless steel pan could last a decade or two, and a cast iron pan(also pretty cheap) could last centuries. Most teflon pans last maybe a year if you're lucky. It's not so bad to add a little fat to cook in. The low fat diet period is pretty much over.
I should have watched this before i bought the 10 " granite for xmas ,too many do not do things, maybe they call it granite cause that's the way it would feel when you hit someone with it.Going back to the trusty teflon.
Was considering buying one of these with the copper pan they tell you to season it before you use it. Does it say that the same thing for the granite pan?
now everyone knows how bad pancakes stick in a pan if you don't put any oil or butter in it so I would like for you to demonstrate pancakes in the pan thank you in advance
I literally watched this in the walmart pan section. Thanks! (Update: the pan lasted for around 2 years. Now it just works like a regular pan and stuff sticks to it)
Another test you can do in a pan is to sprinkle some flour and then heat it up. As the flour turns brown, you can see if the pan also cooks evenly i.e. outside in or just in the middle first. This would be a good test to do to see if anything you can cook will cook evenly in the pan 👍
that test requires a custom burner that is the perfect size for the pant though, Most pans heat up in the middle faster because people put them on a shitty burner or a small burner.
We’ll never get those moments back, but hey. It’s not like I had anything better to do, and as the universe of cause and effect would have it, I was looking at a similar pan two days ago!
Or a steel skillet, like any modern person of culture. Society advanced in the last few hundred years... Lightweight, takes longer to rust, and also cheaper (depending on where you live). Bonus that you don't need Popeye muscles to flip a pancake or crepe or blin.
I use "The Rock" which is similar. When it starts to stick I will poor some white vinegar in it and let it sit for a few hours and then wash it. That seems to clean the residue that develops from constant use.
A coworker at a pizza place accidentally put the icing for the desserts in the microwave for 2 minutes instead of 20 seconds. When he grabbed the squeeze bottle, the lid came off and about a half cup of sweet hell erupted onto his hand.
@@Thalanox About 3 square inches of toast. The worst part for him was that about 10 min after it happened, the health inspector came in. He had to put a latex glove over it and keep cutting pizzas with that big knife you rock back and forth. Worst part for us was watching that thing heal over the following weeks. Horror show lol.
The biggest complaint I'm seeing all over the internet about this GraniteRock pan is that it starts sticking very badly after just a few uses. Hoping you'll do a follow-up after using it for a month or so.
