Відео

also, if your tap water is doing that, take caution drinking that, sooner or later you will develop stones at your kidneys, and they are a real pain to eliminate

I just leave them on the pan the lard or tallow will conver it up when cooking 😂

Honestly, as someone who is only recently becoming interested in learning how to actually cook, I appreciate an honest review. Hearing what Ramsay uses is not just some marketing gimmick is a nice relief!

I’ve got my mama’s old Farberware pans, and they still work good. And I’ve had those pans myself for well over 10 years. She has had them for at least 20 years or more so they are well over 30 years old and I’ve only had to throw one of them way because I accidentally burnt my oatmeal because I forgot I put it on and I went to the store.

Seems like color choices jack up the price. That ain't right.

Just get cast iron

How is all clad oven safe up to 600 degrees but not dishwasher safe? That makes no sense.

Nice explanation

Better products available at restaurant supply stores,A/C overpriced Chinese junk.

if you need to use knife everyday, don't use the knife HRC under 63, the sharpness retention doesnp't keep long,VG series is ok for some veg chopping job, but after 1-2 weeks working still need to sharpen again.😆

Not sure what type of stainless steel Made In uses, but it has reacted where none of the other brands have. And it doesn't come off even with these methods.

To check for food adhesion I always test on potato. I have a full flat that no light pass under a ruler, it sticks so much to potato I can even grab the knife by the potato. Smooth german steel can work fine but it need a slight convexity. It works best if its barely visible without a ruler. An obvious convex will create a shoulder. With german steel harness you need to respect the 15 degree and dont go lower than that but you can use instead a 15 degree microbevel and make it can be extremely fine. Thick edge on western knives is traditional choice but not a steel limitation.

Any thoughts on german woll concept pro fry pan? Stainless steel?

those pioneer woman pans are bad, there is a different model under the same brand name that has the same coating on both the inside and outside, i got the white speckled black pans had them for a year and their still good. still aluminum and i cant seem to sear meat properly with them, but their very low maintenence.

Anytime I see someone staring directly into the camera and telling me he will share the truth about anything I click on "Do not recommend this channel."

Related question: how do you get rid of the stains caused by keeping Barkeepers Friend on for too long?

does it smells of plastic?

Miyabi > Shun

Out of curiosity: is there any reason Ruffoni was left off this list for products made in Italy?

They're not much better than something like cheap Cuisinart pans. They've all ended up warping on me and don't perform any better. So not worth the money. If you're looking for stainless go for Demeyre Atlantis.

I love this video and find myself revisiting it every once in a while (and the one about best cookware not made in China). It's very interesting to see the supply chain and how far down you have to go before it comes from other countries even though the product may say "Made in XXXXX".

I love this video and find myself revisiting it every once in a while (and the one about best cookware made in the US). It's very interesting to see the supply chain and how far down you have to go before it comes from other countries even though the product may say "Made in XXXXX".

See movie, Dark Water. Don't ever trust Teflon. Note all diseases Teflon use produced. Dupont bought Dept of Justice. Stay Teflon phobic. Stay with ceramic safety.

So how about Titanium pans? The same rules apply or are it different?

I just got a Demeyere Proline 7, my first stainless steel pan. I was cooking and my pinkie touched the rim. No other pan would burn my pinkie that fast, it is that good in spreading heat, even to the absolute edges. I didn't know it was such a highly praised pan. I just wanted to try something different and grabbed the fattest stainless steel pan the store sold.

Bar Keepers friend is an acid based cleaner. Vinegar has acid in it. CLR and Lime Away are also acid based. To sum it up, the key ingredient in all of these products is acid.

Thank you!

Its meant for a Bachelor / Bachelorette

95% of my cutting is with a gyuto

"Titanium" anything, besides being light there's nothing you want about titanium in your cookware.

Thank you, that worked for me. My older SS frypan had suddenly become really cloudy. I thought it was maybe something I'd cooked in it, but this worked to remove the cloudiness.

I've had an Atlantis fry pan for about 7 years now. It cleans up as good as new and I've never had any problem at all with the handle. This pan has even been completely dropped before (long story) but the handle is still solid as ever. I wonder if the company's quality has degraded over time so this is an issue with newer pans? The rest of my pans are stainless lined heavy copper which I also love, but we use the Demeyere the most by far for its ease of cleaning.

I have Stellar and Le Creuset

Barkeeper's Friend cleanser

We have got to have some of the hardest water in the USA here in Arizona. We have this problem x10 when boiling water for pasta. Bar Keepers usually takes care of it most of the time but have been using Lime-A-Way for tougher spots then wash as usual after. Forgot about using vinegar, might have to give it a shot. Store bought vinegar is usually 5%. For our hard water I might have to opt for the 30% I've seen at the orange hardware store. Thanks for the reminder!

What brand is that first Japanese knife

I hope we get a full review of this. 😊

Vinegar in a large glass and putting right side up in the dish rack and running it on total cycle once a month will remove all deposits from the dishwasher. Half water and half vinegar running it through the coffee maker will also clean it out nicely.

yes! AWESOME Thanks

Just use some crystal soap. apply generously, throw the sheet in a plastic bag, seal it, and leave it overnight. then the burned comes off easy.

Oh boy... so aluminum oxidizes, But it does not rust and what you're looking at is just polarized fats on that less slick exposed aluminum. Aluminum oxide tends to be White or Gray. that is most assuredly not rust.

Thank you.

Ive had them all. I nearly always dump everything and just use my stainless steel. Its perfect for everything and if my eggs stick I'll use some nonstick spray or real butter

For Germans: A Putzstein will easily remove spots and rainbow stains from stainless steel cookware, any cheap brand for under €3 will do. I'm not sure if they're available in the US or under what name.

I have Demeyere cookware and it worked for me when I tried it with my 9.5" frying pan!

Did it work? Let me know about your experience!

Holy crap! It works! I put a little vinegar in. I watched further into your video a second time. I turned around about 20 secs later, and 99% of the white area was gone! Over the next few seconds, I watched the other 1% fade away! This was in an expensive All Clad sauce pan.

I like using a mix of white vinegar and water to boil in my stainless saucepans. Especially if the handles are riveted on. Sanitize and break up gunk around rivets or in lips of glass lids.

It worked 👍

My pots and pans look brand new I've been using bar keepers friend for 20 years I've always cook on low heat food always cook perfectly and no burnt pots