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Hestan Nanobond Titanium vs All Clad D5 & Demeyere Proline

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I'm always looking for improvements in technology that will help make cookware better. I was intrigued by the new Hestan Nanobond and keen to try it out. Due to the high price of Nanobond, I decided to go head-to-head with cookware that was in a similar price range.
How to make stainless steel cookware non-stick: • How to choose and use ...

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8 ноя 2022

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Комментарии : 176

@carlom.3737 Год назад

I graduated from an All Clad D3 to a Demeyere Proline 9.4" based on multiple YT videos including yours, and have loved the Proline for a while now. My egg results are similar to what your two pans performed for the fried egg test. Because Hestan Nanobond is on sale right now at Amazon I picked up the 8" on a whim. My results are 180 degrees opposite from yours. I heated it up to the Leidenfrost effect. Put butter in it. Put my egg in it, and it literally slid around like a champ. I used a silicone spatula to flip it to do over easy, and that was a cinch too. And then (and I took a video of the last part, sorry I didn't for the cooking part), I literally slid it off the Hestan to my plate. There is just butter left on my Hestan. As a long time, huge fan of Demeyere, I will say the Hestan has thus far impressed me and my be tied (or heavens it might outperform) my Proline. Time will tell.

@carlom.3737 Год назад

One other thing I'll mention. Because of the Nanobond's darker hue, I can actually use my infrared thermometer on it and get accurate readings, vs. how the lighter steel of the D3 and Proline reflect it more and I need to add oil before the thermometer reads correctly. So no need to use the LF Effect when your thermometer reads correct (LfE happens around 379F and the thermometer read at that when the effect took place. One thing you may have done in your video is had the heat too high, so even though the LfE took place, it may have continued to heat up past that and then burned the egg onto the pan. Once I achieved the LfE and added the egg I turned my burner to medium-low and the egg literally slid around after the bottom had solidified with just a touch of the silicone spatula to its edges. It also cleans up easier than the other two, which show hard water stains and light rainbow staining from oil pretty easily (removed quickly by Barkeeper's Friend)...the Hestan gets almost like-new clean with Dawn. It will eventually show those other issues, but I didn't get them until after multiple uses vs. the others can show it almost after one use.

@Cook-Culture Год назад

I'm convinced that we could get it sliding with more time in. My beef is that it seems to have a narrow band of operation compared to Proline, which is understandable but I had hoped that we got similar results without messing around

@carlom.3737 Год назад

@@Cook-Culture Understood. Maybe since I came from D3 first I was familiar with how to play the "adjust the temp game" for thinner pans. Also, once I started getting serious about learning the craft, I relied heavily on my infrared thermometer to ensure things are at proper temps since I use different oils and fats with different smoke points. As I mentioned in my prior post, the bluish tint to the Hestan makes my IR thermo work accurately on the surface, which actually makes this pan easier for me to dial in than the ProLine & D3 (I also own Industry pieces which also fall in this category). I also like how it won't leach nickel or chromium when cooking with acidic things. This has become my go-to for "finishing" pasta with their sauces, especially tomato and wine based sauces.

@carlom.3737 Год назад

I've now cooked 4 more meals since my original post on the Hestan, including 2 eggs (sunnyside up on one, omelet on another). No sticking issues. I think if you're serious about your cooking, which I think all fans of this channel are, you know that you have to "dial in" the heat for each pan you have, and once you know how it acts under varying levels of heat, you commit that to memory, which is what I've now done with the Hestan. It is extremely consistent in performance so after you get to know it (which took me maybe 3-4 uses) then there's no guesswork. Two very important comparison points. First: I can now definitively say the Hestan resists staining and cleans up easier than both the A-C and the Demeyere. Second: given how much importance we place on "clean cooking" (no nonstick in my kitchen), you have to acknowledge that this Nanobond coating addresses the one minor weakness of 18/10 stainless steel, which does leach minute amounts of chromium and nickel into food. Most agree that unless you have an allergy, it's among the "safest" of the metal cookware (cast iron leaches...iron). With the Ti coating, Hestan claims (and we have to wait to see if a 3rd party lab test confirms this) that there is no Cr or Ni leaching into our foods. Whether there is Ti leaching is unknown, but given how like-new this pan still looks after a dozen or so uses, I have confidence in its durability.

@OliverLeveritt Год назад

@@carlom.3737 I use a Pro-Surface Thermapen, since that works well across all my stuff -- cast iron, carbon steel, stainless steel, griddle, etc. I still use the IR for cast iron at times since that's the way the emissivity is adjusted, but the Thermapen covers all the bases.

@e4d578 Год назад

Just a word...it was clear from how the egg was that the Hestan pan was not hot enough. I realize that it isn't necessarily a non-stick, but I recommend an IR laser heater to normalize the data and subsequent performance.

@rolazrei Год назад

IR doesn't work with reflective surfaces like these

@OliverLeveritt Год назад

I love cooking eggs in my Demeyere Proline. (I found my egg pan, Jed.) After putting the butter in the cold pan, I turn the burner on to halfway between low and medium. As the butter melts, I swirl it out a bit to cover the bottom and partway up the sides of the pan. When it starts to lightly bubble just a bit, I drop the eggs in. The whites cook slowly with no browning and no bubbling. After a few seconds on the pan, they slide perfectly. I never have to use a spatula. With the Proline, I can cook an egg sunny side up with the white complete cooked and the yolk is still 95+ % liquid. They slide right out onto the plate -- perfectly white on top and bottom with smooth edges. All the pan requires after that is a wipe-out with a paper towel and a quick wash with a soapy sponge, rinse and dry. Scrambled eggs cook just as beautifully in the Proline with minimal interference from me. I have the 11" Demeyere, but I want the 9" for eggs and small tasks. With a 9" there's no need for an 8". Of course, I'll also want the 12.5" Proline also for bigger tasks. :-)

@AlbertKel Год назад

Why stainless steel for eggs? It’s the one thing a non stick pan is superior at.

@OliverLeveritt Год назад

@@AlbertKel If I can cook eggs in my stainless steel pans, I don't need the non-stick stuff.

@NoZenith 4 месяца назад

@@OliverLeveritt 👈👍👆 exactly why I'm trying to figure out start I want a a long term investment. I have an old tri-ply American pan that my cousin never used and gave to me. It's kind of like a saucepan / Saucier but it has really straight sides and it's only 7 inches across but I've been pretty successful on a couple occasions so I've started shopping for a long-term investment plan instead of continuing along the non-stick bulshit line

@MisterMan7516 3 месяца назад

@@AlbertKelYum. Teflon. Delish.

@philipstaite4775 Год назад

Thanks for a great review. I've read all the initial comments below and I appreciate the good advice in the video and the comments. In spite of all that, I'm still intrigued/interested in the Hestan... For virtually all of my searing/cooking I turn to my carbon steel. The only time I pull out the stainless is when I'm going to do something acidic. Nine times out of ten that involves some kind of sauce. That typically means a lower temp over a longer time. Even if I'm searing something then making a pan sauce the deglazing gives me some cushion. Therefore for my use, most any 3 ply stainless is probably sufficient. I'll admit the main attraction to the Hestan would be the weight and simply the fact it is titanium - I'm an engineer and Titanium is a bit more exotic and "cool" than simple stainless. ;-)

@pyrocat14 10 месяцев назад

I own several pieces from Nanobond honestly because the way it looks I remembered visiting Hestan testing room and glace over the shelves seeing the most beautiful cookware I was hooked easily 😂 I learned to be a little patience when it comes to cook over easy egg on 8.5 inch nanobond skillet i still have fun with it never have a trouble it easily slide off it once you learn how to handle it. Great video by the way.

@user-jk9zz7zb5h 11 месяцев назад

I have one Hestan saucepan that I bought on a whim on sale. I love it because it heats up super fast compared to my 5-clad. Don’t know that I would buy a fry pan but the heat factor is amazing. And it cleans up beautifully with a non-abrasive pan cleaner they sell.

@lakevacm 5 дней назад

Sorry about your arm. I had a radial head fracture. It healed perfect, can hold 250 lbs on a pull-up bar. Just be patient. All the best.

@badkid73 Год назад

I own all three brands and my 10.5 inch Hestan Keller (which is an identical pan to the Hestan probond and Nanobond) and 10 inch nanobond is thicker and heavier than All Clad. A lot of people think Demeyere is unwieldy and less practical just due to weight. The hestan nanobond is thicker than the all clad. Also, even when cooking a small portion, I wouldn’t use an 8 inch pan. Using a 10 inch all clad with the extra mass and heat sink of the larger pan is akin to cooking with the 8 inch demeyere proline.

@obudaifourty9 Год назад

I would NEVER waste my time with this SUPER overprice pan, and your video save money for most of us. Thumb up for the video 🙂

@Whatisthis94 Год назад

I have used the Pawson line from Demeyere and love it. I also love the Hestan Nanobonds just as much. Been using both for over a year and they have their nuances but the Hestan nanobond is legit for sure. The Hestan develops a beautiful sear and like another commenter said below, eggs aren’t a problem at all.

@Cook-Culture Год назад

Good to hear that. The JP line is Proline, so this comparison is similar to what you have

@algoodmonin2172 Год назад

The main thing is that the Hestan skillet is very thin and whether it is titanium or not, the fry pan or Skillet should be thick on bottom and heavy to keep heat evenly. This video is proof of this with three products together and only the Hestan skillet scorches a chicken egg with brown bubbles that make the egg not even at all and still very raw all over the middle part of the egg because the pan is thin and can't keep the heat evenly. The titanium stainless steel Hestan NanoBond skillet in this video works like any cheap pan. So what the point to make this Hestan cookware with expensive NanoBond Titanium Stainless Steel if it is not thick?

@liberalduh9807 Год назад

My scrambled eggs slide around in my hestan [almost] like non-stick, but I use low temperature & butter (227F recommended by the control freak induction burner i use). My previous “egg” pan was demeyere, which I found slightly more non-stick than SS (the hestan nanobond was much more nonstick than demeyere the way I’m cooking the eggs)... Searing is for meat, eggs are too sensitive to over cooking.. The only time Ive used a hot pan (water dancing), was when cooking eggs in a cast iron pan (the eggs were good, but I found it too much time and effort to get the pan temp just right).

@Cook-Culture Год назад

Nice

@MrSanmanbob Год назад

their all good pans, Buy one and that you like and start cooking. Good cooking to all , and thanks for the review.

@Cook-Culture Год назад

You bet

@m3llie615 Год назад

Thank you so much for this video!! This was exactly what I needed as I was considering these 3 cookware lines.

@Cook-Culture Год назад

Glad it was helpful!

@annieb7868 Год назад

I just bought a Made In stainless steel saucier and absolutely love it. I’ve also got a couple of pieces of Hestan Thomas Keller. I think that often you go with a particular brand because it might be on sale at the time and also that brand might be the only one that has the piece you want. For example, I chose the Made In brand because its 3 quart saucier was absolutely perfect in design for my needs and no other brand had the same saucier. One downside to Thomas Keller is they don’t come standard with lids and you have to buy lids which all have long handles which I’m not a fan of.

@lgolem09l Год назад

It's easy to make non-brown eggs. I make my eggs 2 levels below what my stove needs to create the leidenfrost effect. Just use a little bit of butter and a pan sized correctly for the amount of eggs. I actually had to get used to cranking up the temperature to get some browning. But Leidenfrost temperature is just not necessary for eggs.

@AtMyShed 5 месяцев назад

I was about to get the Hestan until I saw this video, now I just got the Demeyere Proline. Thanks guys!

@Cook-Culture 4 месяца назад

Great work. Cookware that will easily outlast you!

@clutteredchicagogarage2720 Год назад

I have a Demeyere industry 5 pan, and I love it. It's awesome. Cleaning it is so much easier than any stainless steel pan I've ever used. It heats very evenly. Before I bought it, I expected it to be good, but I didn't expect it to be so much better than cheaper stainless pans that I used in the past. Had I known how good it is, I might have shelled out even more money for the proline/atlantis series. I'm guessing that if Hestan made a 7-layer pan with a titanium surface, it would likely be much better than their 3-ply pan.

@Prxyshj Месяц назад

The Hestan Nanobond cooks well, even though it is a bit slower to heat up than some brands and has less retention. It is absolutely beautiful and very easy to clean. The main drawbacks are that the handle heats up to a dangerous amount in normal use, and the flush rivets actually hold onto grease that then gets released when you next heat up the pan. That last issue is pretty disgusting, since you’re getting the remnants of your last meal leaking into the pan. That said, I still think it is a top performer.

@feathered_head7326 Год назад

Stainless is the wrong equipment for frying an egg. If trying to avoid non-stick coatings, traditional tin-lined copper is best for eggs (essentially functions as non-stick with just a small amount of butter or oil) and will work for every cooktop except induction.

@hepgeoff Год назад

Great comparisons on these pans! For the price, I'd still prefer the Demeyere. Question. If I don't have a lot of money and want a Demeyere pan, would settling for the Industry line be satisfactory, or would you recommend saving up for the Pro Line? Being a little older, I'm also concerned about the heavy weight of the Pro Line.

@OliverLeveritt Год назад

I don't know how old "a little older" is, but I'm bumping 70, Geoff, and I enjoy my Proline. I now have 9. 11 & 12.5. Yes, the 12.5 is a bit heavy, but i'm not gonna be flipping eggs in it. The 9" is a dream for a couple of eggs. NO spatula required if you do it right. I have an Industry 12" wok, and I can only say that Industry is nowhere near Proline. The Proline allows for more exquisite temperature control, and it has a wider "bandwidth", approaching that of cast iron without the weight. If you want a pan that's good for frying a couple of eggs or scrambling 4 or 5 eggs, or maybe cooking a burger, or a couple of small salmon filets, etc, I'd say save up and get the 9" Proline and never look back. If you want a bigger pan and want to minimize weight, go with Industry. I will note that is is somewhat thin for a 5-ply. OTOH, I suspect that there's not much difference in performance between Industry and Calphalon Premier Stainless Clad. I have a lot of that and it's very nice stuff to cook in. I bought that instead of All-Clad D5 and never looked back. I like fried eggs in the Calphalon, but the Proline takes it to a much higher level. I personally wouldn't buy much Demeyere Industry. I just bought the wok because it is clad stainless 12". I have an Anolon 10.75" tri-ply clad wok that I got on Amazon for $69. It weighs 2 lbs 13 oz. It is noticeably thicker than the Demeyere Industry 5 ply 12" wok that only weighs 3 lbs 2 oz. That's only a 5 oz difference for the larger pan. If I could have found a bigger Anolon, I'd have bought that instead of the thinner Demeyere Industry.

@hepgeoff Год назад

Thanks for the recommendations, Oliver. I’m 71, so about the same age as you. Sounds like it’s worth it to save for the Proline.

@Hybridog 3 месяца назад

I use Barkeeper's Friend when something is really not coming off my All-Clad. Something really glued on there. For that milky haze you get sometimes and light staining, Bon Ami is best. Sprinkle some in a damp pan, add a squirt of dish soap and scrub it with a sponge or scrubbie or whatever and it will come clean. Barkeepers is much more abrasive and does remove a fair amount of metal from the pan. It is not a scratch free product. If you put some Barkeepers in a damp pan and sort make a paste and scrub the pan vigorously, the paste will turn grey as tiny particles of stainless steel are removed fro the pan. Won't hurt the pan most likely, but it something people should know. Not sure I would use it on a titanium-stainless alloy.

@clutteredchicagogarage2720 Год назад

One other random note. This is a good video. I love my Demeyere pan for almost everything that I cook. However, when I fry eggs, I use my round cast iron griddle pan. It's well seasoned. I clean it with dish soap, water, and a scrub brush, which doesn't really remove the seasoning. With just a thin coating of butter, I can fry an egg without it sticking at all. Even though I love my Demeyere pan, I believe I would need to use more oil and achieve the perfect temperature in my Demeyere stainless steel pan to be able to fry an egg without it sticking at all. I do think that frying eggs is great for a pan comparison, but I don't think they're actually the right kind of pans to use for cooking eggs in your home. They might be good for making eggs at a restaurant because if you're making lots of meals then it's easier to clean stainless steel pans than cast iron since they're a little lighter and you don't have to worry about soaking them in water since they won't rust. But for home use, if you're just making a few eggs, cast iron will be better. On the other hand, when I sautee vegetables, I only use my Demeyere stainless steel pan.

@Akaite79 4 месяца назад

I just watched a video from a guy named Chef Tuan who had no problem with the egg sticking in the Hestan. He used butter as a fat and the egg barely stuck, released with chopsticks, and then glided around in the pan easily.

@liahfox5840 Год назад

I'd like to see you test the Falk Coeur line against these. I'm heavily considering the investment. I love that they're full-clad 2mm of copper with SS lining, and exterior. It's like an All-Clad Copper core on crack.

@jennifermcmillan9518 Год назад

Can you cook an over medium egg in the demeyere or D5? Also, anyway we can see this pan on induction? I’m finally remodeling my kitchen after searching for two years for contractors who actually show up. I’m going with the wolf induction cooktop from the wolf gas range. It would be interesting to see if you reduce the heat like another person said once the egg goes in if it changes the way the pan performs. Also, thank you so much for taking the time for these videos. They have been so helpful. I know you have your favorites but you’re very honest about what someone will actually need.

@kdm71291 Год назад

Also, your angle of attack on the Hestan was different because of its smaller size, which may have affected release performance….as well as the heat factor.

@algoodmonin2172 Год назад

The main thing that the Hestan is very thin and it does not matter if it is Titanium or not, the fry pan should be thick and heavy for the best results.

@mikefisc9989 Год назад

I would like to see this test repeated using a measured amount of butter for the eggs, instead of grape seed oil. I believe the results may be different.

@terrytysinger6022 Год назад

Love our D5. Have Ti for camping and takes forever to just boil water. Willing to test DeMeyer😊

@Cook-Culture Год назад

d5 is good stuff!

@algoodmonin2172 Год назад

The main thing is that the Hestan skillet is very thin and whether it is titanium or not, the fry pan or Skillet should be thick on bottom and heavy to keep heat evenly. This video is proof of that with three products together and only the Hestan skillet scorches a chicken egg with brown bubbles that make the egg not even at all and still very raw all over the middle part of the egg because the pan is thin and can't keep the heat evenly. The titanium stainless steel Hestan NanoBond skillet in this video works like any cheap pan. So what the point to make this Hestan cookware with expensive NanoBond Titanium Stainless Steel if it is not thick?

@knifesharpeningnorway Год назад

To me nothing beats demeyere after i got it cooking has gone so much easier. And my scanpan fusion 5 has been retired. The demeyere proline will last all my life im sure of it The demeyere is also rivet less thats a huge plus in my book. Do some steaks or big loads of meat in theese the demeyere will win easy since it hold more heat. Also better on induction too.

@Cook-Culture Год назад

Nothing beats Proline for induction!

@shawnhampton8503 Год назад

I have a large Hestan Saucier and their roasting pan. Love them both. But Demeyere is in a class by itself. I would only rate my Bourgeat stainless lined copper as better. Great video as always!!

@jstones9872 Год назад

does Bourgeat make any copper core stainless for induction?

@SteveHeil-tb7wg Месяц назад

Thanks guys. Told me all I needed to know. I thought the Hestan would be a huge upgrade. Seems not. I have demeyere pro line currently. Stuff sticks if not careful. Thought Hestan would be more forgiving. Seems not that way

@Cook-Culture Месяц назад

It's really hard to beat ProLine. The trick to using it effectively is to turn the heat down a bit and preheat for longer.

@mikemorgan5015 Год назад

As the general purpose of a pan is to conduct heat from source to food, it seems counter intuitive to use titanium. It's a horrible conductor to the point of actually being a decent insulator compared to most other metals. If I recall correctly when researching lightweight camping cookware years ago, titanium was horrible for cooking, taking noticeably longer to boil water and cook than with aluminum. But it was lighter and much more durable than aluminum. The best conductors by a pretty large margin are silver and copper. I know there's more to it than conductivity, but for even heating, I'd want my dream pans clad with silver. It's going for about 26 dollars/oz, so not incredibly expensive. Copper is nearly as good at 26 CENTS per ounce. What a deal!

@MrSloped Год назад

Because of your love of iron and metal in general, how about a video on cleaning and care of those cast iron grills on what looks like a Bluestar range.

@Cook-Culture Год назад

Haha! Yes, that can be a big job but it's not overly exciting. We either soak them or hand scrub, using Bar Keepers Friend

@F18Paul Год назад

Great video! I've been looking at the Hestan cookware for a few months now and I was concerned about the Nano only having 3 layers. Your video confirmed my thoughts. I would love to see a review and comparison of the 5 Ply CopperBond. How would that stand up to the D5 and Demeyere?

@Cook-Culture Год назад

I'll add that one to the list

@good4ud Год назад

i find that butter is far more forgiving for eggs, it also lets you know the pans temp a lot more precisely because of how the butter sizzles and melts. with oil i find going hotter works better, like a wok almost, depending on the oil you want a little smoke and it usually works a lot better

@jamesbell5793 9 месяцев назад

It is, it has something in it that helps with nonstick. Learned that years ago. Also find it browns thus better, like bread then vegetable type oils

@suryaprakashbellary8773 9 месяцев назад

Great comparative study painstakingly done .Thank you.

@Cook-Culture 8 месяцев назад

Glad it was helpful!

@clintongertenrich6046 3 месяца назад

Did you use the Hestan before the video? That may have helped you use it during the video. Seems like you weren’t familiar with the product before making a video recommendation representing its effectiveness. Just my thoughts.

@TDubya811 Месяц назад

Try a $20 nonstick Tefal pan. You'll love it. No need to wait for it to heat up. No need to wait to move the egg around with silicon turner. Virtually no chance of anything sticking to it. No obligation to have your eggs crispy, polymerised and reduced digestabilty.

@Cook-Culture Месяц назад

Haha. Good on you!

@peterpixo 4 месяца назад

So... it looks like small pan gets overheated a lot while talking and waiting for big brothers... isn't that the problem for sticking then?

@bestseller7367 8 месяцев назад

After adding egg the fire should be turned low for a few second before turning back up just a bit. high heat all the way will make stainless steel pan stick for sure.

@L8rCloud Год назад

The number of ply (heat retention) seems to be the factor that assures a non-stick result. The Heston is probably disadvantaged by having only 3 ply as all the initial heat sunk straight into the egg which resulted in the pan initially cooling down too rapidly compared to the 7 and 5 ply pans.

@ArnoldSmithFergusson Год назад

How about the ergonomic of the handle? Did hestan more comfortable to handle compared to All clad & Demeyere?

@Cook-Culture Год назад

IMO, Demeyere is the winner

@drepark2294 Год назад

I have hestan bake wear. A demeyere wok pan and a 10 piece d5 set. Recently purchased Le creuset and staub and prefer my Dutch ovens.

@heritagesteel Год назад

You can get titanium-strengthened cookware without those crazy prices though! Ours fry pans are less expensive than these options while still having the extra durability that comes with a titanium-enhanced steel.

@Cook-Culture Год назад

'I've heard that. Luckily I'm testing some (very affordable) Heritage Steel cookware at the moment! Video to come!

@carlasimmons5546 Год назад

I am anxious to give Heritage a try. Look forward to reviews.

@anthonyfootball80 Год назад

Where is the product made? and where does the steele and titanium come from?

@scott0551 Год назад

@@anthonyfootball80heritage steel is made in the U.S.A.

@picanha694 8 месяцев назад

So please explain why Thomas Keller is endorsing hestan(italian) and not you then?

@kevincris2589 Год назад

I wish youd would of use the d5 copper core instead. It would of been a better comparison

@Cook-Culture Год назад

Yeah, could have done but I thought that this was a better step up comparison.

@christopherbiomass7155 8 месяцев назад

My understanding of stainless steel with titanium isn't for additional non-stick-ness, but for it to stand up better to acidic foods (as well as better scratch resistance). If you simmer a lot of tomato based sauces, it shouldn't matter to these pots/pans. The secondary selling point is looks.

@Cook-Culture 8 месяцев назад

Yes, the reason it's used is to try and keep the pans looking their best. I'm not that convinced that it's important

@briansupermag3918 Год назад

Looked like the All clad did best with the egg. IMHO. But onions did best in the proline. I feel like the ALL Clad is for me in next pruchase. Good job

@Cook-Culture Год назад

AC has been making great cookware for a looooong time.

@newunderthesun7353 Год назад

Made In performs better with superior ergonomics.

@Alex.McManus 2 месяца назад

You fail to mention that hestan does not leach any metals into your food like the other pans. Its the best non toxic pan there is.

@Cook-Culture 2 месяца назад

I don't have independent information about that.

@honestnewsnet Год назад

I think titanium with a layer of cast iron and copper core would be the ideal frying pan.

@picanha694 8 месяцев назад

Cast iron is brittle and it wont survive the cladding process

@Samhain2323 9 месяцев назад

I hate to nitpick but the water droplets will leave behind contaminants that can hinder the nonstick properties !!!

@markjames8902 Год назад

The correct pronunciation of "Leidenfrost' is LYE-den-frohst. EI in German is pronounced as a long I... eye. Sorry you broke your arm. Great demos and tests. Thanks

@Chimel31 Год назад

You can skip the first 7 minutes to see that eggs stick to titanium at 8:00. Or maybe the pan needs curing. So I'll stick to non-stick carbon steel thank you. Funny how "Demeyere" sounds like a copycat name for "De Buyer" too, yet they need 3 to 5 layers to emulate this 1-layer of carbon steel...

@kfl611 11 месяцев назад

Matt looks young! I read the more your egg whites spread out, is an indication of how old your eggs are. Yours don't look too fresh. How would these stack up against Saladmaster pans?

@AverageReviewsYT Год назад

I am excited for this one..

@grindercap 3 месяца назад

I differ with others. I think too much heat for the nanobond. Maybe one day I can afford to find out!

@KW-cq4yr 5 месяцев назад

Would like to see Hestan copperbond in this line up it’s a 5 ply vs the nano tri ply. Little lighter than the Atlantis about same price range will it perform as good or better? Might be an awesome alternative to the Demeyere 7 ply’s weight. Can we get a demo please thanks

@Cook-Culture 5 месяцев назад

Ok, thanks

@watwatidb 10 месяцев назад

Is the Heritage Steel review out yet?! Thinking about buying but I can’t find thorough reviews on them. Thanks!

@Cook-Culture 10 месяцев назад

Hi, thanks. Not yet, but dead square on my workbench. I will work to get this out in the next few weeks

@melinam7216 Год назад

I’m considering Hestan .. I’m really wanting a good everyday non-toxic option for my family.

@Cook-Culture Год назад

They are great pans but there are other brands that are just as good for less $$

@melinam7216 Год назад

@@Cook-Culture so I got sucked into Caraway because the organization and esthetic but ended up returning before unboxing because they aren’t free of ALL PFAS just most. What do recommend for a good stainless steel option?

@Cook-Culture Год назад

@@melinam7216 Hi, there are loads of great SS companies. It depends on the job that you need done however an excellent all-around American made brand is Heritage Steel www.heritagesteel.us/collections/heritage-steel-cookware

@melinam7216 Год назад

@@Cook-Culture cool I’ll look into what they have to offer, I’m just looking for some good everyday cookware that’s going to last

@_SurferGeek_ 3 месяца назад

HestAn or HestUn? I hate pans that have rivets on the cooking surface. Just a place for grunge to build up as evidenced by the pan on his left. The Hestan has internal rivets as well. Had the Hestan been used at all prior to this test? Unlike nonstick pans, I think stainless pans get better over time. Either way... very over-priced pans.

@DaIeDenton 9 месяцев назад

Use butter.

@seanmoore1570 Год назад

I can do a sunny side up egg with a teaspoon of oil on a $5 pan and it won't stick that bad You're doing something wrong it's your heat heat control is everything when you're cooking not so much to do with the pan I can cook in any pan you hand me

@Kathleen67. Год назад

On the Hestan it was finicky after you got some cooked egg white stuck to the spatula.

@rving7858 9 месяцев назад

Puedes hacer review a los sartenes de titanio de " Crowd Cookware ". gracias

@iampuzzleman282 2 месяца назад

Did you put enough oil on the pan in the first test? This video is a mess

@guenthertetz8404 8 месяцев назад

rivets are a big issue for me and not mentioned enough in tests. they are hard to clean and in the way when stirring. Demeyere wins for me.

@Cook-Culture 8 месяцев назад

Great point!

@Bardwellbarbell Год назад

Hey I wanted to ask if there is an issue with using american walnut as a choice for cutting boards. It's softer than maple, around 1010 on the janka scale. Thank you!

@Cook-Culture Год назад

We have suppliers that offer it. From what I know it works fine

@Bardwellbarbell Год назад

@@Cook-Culture thanks for replying! I got an end grain. I oiled it over and over and waxed it over a few times as well overnight. Almost beads off the water!

@Cook-Culture Год назад

@@Bardwellbarbell That's perfect!

@clarenceyee3529 Год назад

Bought All-Clad open stock over the years and the d3 is perfect. I doubt the d5 performs any better than the older d3 other than marketing.

@Cook-Culture Год назад

I have an unproven hunch that you are correct. I think that new d5 is the same weight as old d3 (tri-clad). I need to get on to this at some time.

@frankmayer139 9 месяцев назад

As metals go, titanium is a poor conductor of heat, but it is tough stuff.

@stephendufort4154 Год назад

WOULD IT NOT BE DIFFERENT WHEN YOU COMPARE OLD SEASONED PANS TO A NEW PAN OUT OF THE BOX?

@Cook-Culture Год назад

We cleaned the pans with BKF before the test.

@makeyourfaith Год назад

so Jed, if you could have ONLY ONE pan in your kitchen, would you go with say a DeBuyer mineral B, or a DeMeyere proline?

@Cook-Culture Год назад

That is a tough question but fortunately you didn't ask me to choose between a Stargazer and a Proline....

@Samhain2323 9 месяцев назад

Did you season the pans beforehand ??? My AllClad is extremely non stick compared to any of these pans !!! Just curious 🤔

@teddyteargas622 Месяц назад

You don’t season stainless steel pans, you do that to cast iron and carbon steel pans.

@Samhain2323 Месяц назад

I have been for years, It creates an even better non stick surface !!! Check it out, there are plenty of RU-vid videos on the subject !!! @teddyteargas622

@Samhain2323 Месяц назад

I have been seasoning mine for years, it creates an even better non stick surface, look into it, there are plenty of RU-vid videos on the subject !!!@teddyteargas622

@Samhain2323 Месяц назад

@@teddyteargas622Of course you do !!! You season them to maintain their nonstick surface !!! 😅😅😅

@Mind69420 9 месяцев назад

I like my cheap ceramic pan from Walmart for cooking eggs. 5 years of daily use for eggs only.

@nhojcam 7 дней назад

pan was cold / not up to ideal temp. why no temp verification? you, in fact, did NOT "control the temperature." the other thing you didn't do was turn the burners down to low after dropping the eggs. not good. cook culture needs to improve their game and tighten up the approach to doing a comparison.

@r0y4 Месяц назад

They market it as non stick.

@Thesilverthunder777 3 месяца назад

thank you.

@iampuzzleman282 2 месяца назад

Need more oil on the pan

@Puggy124 Год назад

When the water droplets scatter like that, the pan is to hot.

@dylanmorrison951 Год назад

Have u guys used an infered lazer thermometer to test the temp of that water effect?

@Cook-Culture Год назад

We get inconsistent results from shiny stainless steel

@Senorfrito713 3 месяца назад

@@Cook-Cultureyou should try a thermometer that you press on the surface

@educarmar 6 месяцев назад

If you add to your oil a bit of soy lecithin (barely nothing is needed), this gives to any oil non-stick properties. Then you use the "treated" oil for cooking anything that sticks into your pans - problem solved!!

@durrsky1515 9 месяцев назад

Why are you using a seed oil for eggs?

@WilltheWang 4 месяца назад

heated up the pans, but not the oil. the oil did not get up to temp before the eggs went in. smh, rookie move

@Amallz Год назад

Use Butter it will not stick.

@Cook-Culture Год назад

Yes, we could have used more fat in general but we were trying to meet the results we were used to in the comparison pans.

@bayanon7532 5 месяцев назад

Funny, you never see great chefs in their restaurant using fancy, expensive pans.

@Cook-Culture 4 месяца назад

Some restaurants use carbon steel and cast iron exclusively. It does not need to be expensive.

@stephendufort4154 Год назад

PS , I did appreciate your test though, one thing more, the fat....French cooking uses butter with eggs and a demo by ;ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gfdfx2mF7IQ.html this Chief Tuan, only he used butter, and a 8.5 version and well, it came out virtually clean, u might want to look at it?

@Cook-Culture Год назад

I don't cook with butter.

@stephendufort4154 Год назад

pardon me but and even better demo, u can watch; Hestan NanoBond: Chef Matt Bolus’s Perfect Eggs.....and had zero stick on a fried egg, with a little tips

@jstones9872 Год назад

fyi the Hestan is rated over 1,000 degrees F . Demeyere 500 f

@Cook-Culture Год назад

That's a bit of a misleading benefit. From the hundreds of piece of Demeyere I've sold max heat has never been an issue. They are solving a problem that doesn't exist

@carriebishop8568 Год назад

Believable, they say they don't really care if it gets scratches inside the pan. Well evidently they don't know that overtime with the scratches since it's not smooth that foods will stick a lot more down the road because of the scratches the food gets in between those scratches. These guys aren't professional

@Cook-Culture Год назад

If your cookware is scratched so deep that food sticks than you need to buy better cookware.

@NorkaKnight 6 месяцев назад

Oil was not hot enough.

@KendallDavisArt Месяц назад

I'm guessing that you don't cook eggs with stainless pans often because your first egg demo was an embarrassment. I haven't used the Hestan or any other titanium bonded SS pan, but the All Clad and Demeyer should not have stuck in any way like what yours did. I would be embarrassed. I'm surprised you didn't reshoot it. It certainly makes your evaluation from standpoint of simple egg frying to be unreliable. If you can make it stick that much in a Demeyer Proline, then there's no way of telling what you may have done wrong with the Hestan.

@KendallDavisArt Месяц назад

Well now, I've watched the second try. Him again frying an egg in the Hestan (around 14:58). Wherein he puts the oil in and then waves the pan around for about 25 seconds. It was a long time completely away from the heat, trying to spread the oil. Long enough for it to drop a good 20° in temperature the way he was waving it around. He did not at all give it time to come back up to temperature. THEN he waved it around again a little bit more right before dropping the egg. It's almost as if he's trying to sabotage them. Nothing in this video is reliable because he doesn't know what he's doing. I don't work for Hestan or anything. I'm not an advocate for them in any way, but I am an advocate for fair evaluations by informed and capable people. I see no reason to even watch the remainder of this.

@heatheryaron5740 7 дней назад

Quit taking g the pans off the heat!!!!!

@MrMeanerhead Год назад

Fried eggs should have no brown period all white those looks like a A5 wagu super well done you just dont do that!!!!

@AverageReviewsYT Год назад

The only thing this video proves is that… the Hestan is just another stainless (excuse me) non non stick… skillet.. (the egg test is a strong example of how it’s not different than stainless.. not any less non stick) just shiny and super expensive. Cooking evenness looked good though.. but d5 is a way better pan. I actually bought a tri ply hex clad and it cooks sooo uneven compared to the d5.. like there’s a hot spot in the middle.. on gas.. it’s like I’m using induction.. it’s aweful.. but. It’s a thrasher pan so that’s fine.. but my falk and d5 and the real winners.. well.. when I’m not torching meats in carbon steel setting off my fire alarms 😆😆.. it’s so annoying lol

@jlw4843 10 месяцев назад

dude I would not turn to you to make eggs for me.

@lindablairbyrd8593 Год назад

1:09

@stevewardlaw 3 месяца назад

Sells cookware for 30 years… can’t cook lmao

@h.al.8801 10 месяцев назад

My God titanium is sòooooooooo expensive! My cheap triply cusinart works better for eggs than titanium.

@iampuzzleman282 2 месяца назад

Heston pan was horrible

@danclayberger770 5 часов назад

Stop your rambling talk and stick to theissue at hand. As is Thumbs Down.........

@mwctexas2001 Год назад

This review is worthless! "searing a fried egg", come on people. A fish spatula, and 3 too hot skillets. They are not all alike. The Hestan is wonderful, if you know how to cook with it. Obviously these guys didn't.

@Cook-Culture Год назад

It just didn't meet our expectations for the price

@matthewwatson9733 8 месяцев назад

I agree, plenty of videos out there showing the Hestan works great with butter, has no stick, and slids around. This is a perfect example of unconscoius bias… they clearly wanted to show the Demeyere as “the best”. All pans in the review are fine. In a way this review is pointless. They all heat up at different rates because of the materials, so doing a side by side is pointless. Starting a minute too late matters with egg.