🍳 Links to all cookware in this video (*This video was not sponsored by any of the brands mentioned within*)
⭐ Heritage Steel: (Coupon Code BEERGR to save 10%)
Eater Series ➡️
Titanium Series ➡️
⭐ Made In Cookware: ➡️
⭐ Zwilling Carbon Steel Cookware: ➡️
⭐ Demeyere Cookware: ➡️
⭐ Lodge Cast Iron ➡️ (Amazon Affiliate Link)
If you’re shopping for cookware, I go over what I think MOST households should start out with. I truly believe a range of stainless steel, cast iron and carbon steel cookware is the best decision to make when shopping. Oh, and stay away from non-stick, especially that pesky Hexclad shhhhtuffff.
Check out the youtube channels of the brands mentioned in this video for more information on their cookware, warranties and how they’re made:
@heritagesteel – @ZWILLINGUSA – @MadeInCookware – @lodgecastiron
Other videos in this series:
Master Stainless Steel Cookware in 15 Minutes –
Our Journey From Hexclad to Stainless Steel –
Why Did HEXCLAD Secretly CHANGE Their Cookware –
I Can’t Recommend HEXCLAD Pots & Pans Anymore 🙁 –
#stainlesssteel #cookware #hexclad #reviews #bestcookware #heritagesteel #madein #demeyere #allclad #hestanculinary #steelcookware #cooking #howtocook #hexcladreview
Master Stainless Steel Cookware in 15 Minutes – https://youtu.be/VayWYFOu2xA
Im now shopping because after 2 years my made ins non stick have failed, before that i have a made in stainless, looks like hell, never got good with it, but it git worse. So i am lost
I over bought trying different ones and what I come to realize is you only need as many cookware as you have burners so 4 or 5 and maybe a couple extras for cycling through the dishwasher for regular use. If I could do it all over again I would just have the Cuisinart 12inch with helper handle 2 of those and the rest 3 quart pots 3 to 4 of those. And a small one for eggs all stainless. And lastly a grill griddle that covers 2 burners anodized aluminum, I use that for pancakes on the one side and the grill side for the steak
video is way too good for a 29k subscriber channel! Nice job!
This is a personal take but I believe any frying/braising pan with a long handle should always have a cupped design like the ones on all clad, or a completely flat handle. A variety of manufactures do this now enough that I think it’s easy enough to call it mandatory. The reason you want this is for when you go from browning on the stove top to finishing in the oven, when you go to grab that pan with a towel absolute last thing you want is a rounded handle.