Gear Heads | Hannah and Lisa Put Nonstick Skillets to the Test

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There’s nothing like a good nonstick skillet. You can crack an egg into it, sauté vegetables and stir-fries, and it's our go-to for all sorts of other delicate and fast-cooking foods, from omelets and pancakes to pan-seared salmon and quesadillas.

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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Love Lisa and her co hosts. I like how Lisa never puts her co hosts down. Just so enjoyable to watch.

grannysweet
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Bring back Lisa's old-style review videos!!!

I'm not sure about others, and nothing against Hannah, but I prefer Lisa's old-style review videos. They seemed to go through much more thorough, and empirical testing, as opposed to these show-style review videos. Those older videos have helped me make some buy-it-for-life choices, and I couldn't be more thankful.

You have a winning formula in Lisa's older videos. Bring them back, please!

ML-slbs
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I’d wish they would’ve tested the durability of the nonstick surface. That’s kinda the point I think. I don’t usually whack cement blocks with my pans

Charlesmom
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I use the cinderblock method to get my food out of the pan. Anything wrong withthat??

fatdadable
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The biggest problem I have is scratches on the pan face that make me wonder if its still safe to cook with it. How easily will it scratch would be my biggest concern for durability?

sandrakicklighter
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I have not been happy with my ceramic pan for awhile now so after watching this video and doing more research, I decided to buy the recommended pan. It has performed beautifully. In fact, I like it so much I just got the 8inch one as well. Just want to say thanks.

La_La_La
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The most important feature re: non-stick pans is whether or not that non-stick coating winds up in your food over time.

PatriotTwin
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I'm surprised that they still recommend the T-fal. the dome shape is a common problem among a lot of T-fal pans, and honestly for me that's a much greater dealbreaker than the handle on the tramontina

iKhanKing
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"This really tests the mettle...metal :-D of the pans."

I think the cinder block test could be more consistent. At 7:55, It looks like the Misen skillet was only slammed flat onto the top of the cinder block, whereas every other skillet was slammed onto the edge. Maybe slams can be classified into these types:

1. Slam bottom of skillet onto flat top of cinder block: Maybe this tests overall build construction, handle jiggle, chipping.
2. Slam each of the curved sides away from the handle onto the top of the cinder block: This seems like THE most likely way pans would fall. Maybe this direction of fall is most likely to produce slight warping?
3. Slam bottom of the skillet onto the edge of cinder block (current method): I can't think of a home kitchen scenario where a pan falls and hits a solid edge like this. Even if a solid edge like this was around...wouldn't the pan most likely impact at an angle vs flat bottom? This seems like the most abusive test, thus if a pan can survive it you know it's durable, but I seriously question whether this current method is a good test.

davehan
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LMAO I literally emailed ATK a complaint on this yesterday. They've recommended the Oxo 12" for years. Bought one in Oct 2018 after their recommendation. At the time their recommendation was the non-pro; same pan, but handle was not oven-safe. We bought the pro so we could put it in the oven if we want. By December the warping was so bad I had to file a warranty complaint. Oxo was good (though they forgot about my ticket for a few weeks) but the replacement was again too warped by early spring. Bummed.

We have the small (6"?) version that hasn't had the same problems, it gets used almost as much. FWIW we cook on a glass-top electric, I think ATK doesn't test on these. No problems with other pans.

jonathancombel
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A perennial never-mention in theee contests is the le creuset stainless cookware which is durable and versatile with a very resilient non stick coating. I use a 10 inch for omelettes and 12 inch for cooking just about everything else.

AL-puux
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If I can't bang my cookware on a cinder-block, I'm absolutely not buying it.

ariea.devalois
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Wow, after this review the listed price on the winning skillet went way up to $80

sobesednik
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Wish you would list were each product is manufactured..
Its something I take into account with each purchase..

zakofrx
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I've been using a set of Calphalon(1390 series) non stick skillets for 4 years with absolutely no problems.
They were like 25 dollars for the pair and the lid from my Calphalon dutch oven fits perfectly on the 12" skillet.
I brown meat in them, make omelets and frittatas, fry and poach fish and finish off dishes in the oven.
No warpage or loss of coating at all.I use nothing but wood or silicon tools on them and cook with very small amounts of fats(olive oil or butter).
Banging a pan on the edge of a cinder block is a pretty useless test btw.

themaven
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I want to see them test hex clad pans.

jrofficial
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The real durability test is an induction heater to max power. That's what usually causes warped pans.

thequantaleaper
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I bought a 3 pc skillet set @COSTCO, I had ONLY used the 9”one as I eat 2 eggs daily, well EVERY EGG STUCK TO IT the egg, white, so I even left stuck egg to it & returned the set, then I saw a programme where someone challenged pancakes, in a steel pan, vs this NINJA PAN, ALL 6 IN THE STEEL PAN WERE BURNT, BUT THE ONES IN THIS NINJA WERE PERFECT, so checked AMAZON & bought the 8, or9” NOTHING STICKS to it, not cheap, but definitely will but different sizes, ,I use it DAILY, different things NOTHING STICKS TO IT, CHEERS 🇺🇸🇺🇸🇺🇸🇺🇸

flybyairplane
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Question. I’m wanting a French Omelette pan and have a smooth top electric stove. Is the 12” Oxo superior in general or would the 10” or 8” be more preferable as a omelette pan
and also less likely to warp. Please help. (Considering the carbon steel de Buyer Pro omelette pan at 3x more) 😮

charlesjacques
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Enjoy you two personally and so helpful

gretchenjustice