Yeah, but it's not really a useful guide either, I mean one of the most essential aspect of pans is how they interact with their cooking surfaces and he barely mentions it. Like for one pan he says it's compatible with induction, but the thing is that other pan he's comparing it to is also good with induction. Then he talks about pans that are not compatible and he doesn't mention it at all. This is just general informations about pans with no system of analysis so it can't really be used as a guide. It's basically just an introduction to pans if you know nothing about them.
Except deepfrying for most people, because most supports at home for round bottom wok (aka "real wok") are definately not secure enough for deep frying.
Never heard and or thought about the negative effects of “undercrowding” the pan and the benefits of balancing the crowding of the pan just right. Thank you
I've had it when cooking multiple batches of chicken breasts or the like. I use a big pan to speed the process, but maybe end up with just a couple prices in the last batch and it scalds in the unused section.
@@ryanallen2647 May I recommend my method. I add maybe 50ml of water and closely covering my eggs. I actually use the plate I'm about to put the eggs on (it also heats the plate nicely) - it fits down into the pan. Another pan's lid also works. The steam cooks both (or more) eggs identically, quickly and they are much softer. Two fried eggs take a maximum of two minutes. 😉
@@Prince_kapoor Kadhai is different from a wok. Woks are generally made from very thin metal to allow high heat cooking. A kadhai is made with thicker metal to facilitate slow cooking. This difference is because traditionally, Indian food is made on low heat and cooked for a longer time but Chinese food is cooked fast and on high heat.
Seriously tho depending on what you're trying to achieve working in a restaurant and watching videos on youtube will probably teach you more than the time you spend in school.
@@drunkenmasterii3250 The problem is 80% of the RUclips videos are wrong. How do you know which one's to believe. This guy says you need extremely high heat to run a wok, more than home stoves have. However 1.4 billion people are using woks at home without massive heat sources. In a culinary school they'd likely know how to use a wok.
@@drunkenmasterii3250 I totally agree, I'm from Mexico and never went to culinary school, I started as a dishwasher, 5 years later I'm a sushi chef, working my way to becoming a master sushi chef, watching youtube videos, and experimenting is the best way, in my personal opinion.
I'd say the specificness of a crepe pan depends on where you're from. Because for example in Russia you can find a crepe pan almost in any family. We make crepes (which we call блины [bliny]) quite often and it's not considered fancy. In fact typical American pancakes are much more of a rarity here :D
you don't necessary need crepe pan, just some old cast iron pan will do the trick. Also, what region you are from 'cause non of my friends and family member have crepe pan in their kitchens?
@@kuroinokitsune In France every household has that kind of pan because it really makes a difference. A real french crêpe is extremely thin, nearly see-trough. Very high heat for a very short time to cook, so cast iron isn't ideal, especially if you flip them, since it's too heavy. And just as in Russia (according to op), France sees pancakes as way more fancy and odd. A good crêpe in itself is very lean in terms of ingredients. The toppings make it rich.
@@k.v.7681 I do not say it is ideal, I say that it is possible. Also, when you cook with cast iron you don't do that fancy throwing food in the air and catching, that just ridiculous and there is spatula for this. Also... блины not really are crepes, and I'm also have no doubt about France, I have doubts about topic starter since it is quite opposite of my experience of the same country.
@@kuroinokitsune in Slovakia, crepes (we call it ''palacinky'') are like traditional ''grandparents made'' food, easy to make, and flipping the crepes is a routine part of the process. I find it actually a lot quicker and easier than using a spatula because the crepes are very thin.
I have two woks, two stainless steel pans, 3 non-stick pans, four saucepans (two nonstick and two double boilers), a large stock pot, and a roasting tray. I use them all.
I think it would have been better to compare the nonstick pan to a well seasoned (or "broken in" if you like that better) cast iron or carbon steel pan. That would have been an a lot more fair matchup, since they both have a non stick quality. And another note: the seasoning on an ordinary castiron pan tends to last longen than the one on a carbon steel one. This is because the seasoning on a cast iron pan with a lot of pores have a lot more surface area to bond to, making it more difficult to chip it.
It is a fair comparison. With stainless it requires a bit of practice and technique. I make fried eggs in stainless steel almost every morning. Giving the pan ample time to heat up and using a couple tablespoons of high smoke point oil will make the surface very nonstick. By comparison though Teflon pans require little to no technique and relatively little oil. When you try to use a stainless steel pan the same way food can stick quite badly.
So, I'm trying to get into a catering course in college, and this series is actually helping me a lot in learning things. Not just that though, I got quite a good laugh out of some of the episodes, namely the cocktail episode. So thanks for keeping a smile on my face while helping me make my way up the culinary ladder.
Echoing what others are saying: woks are FAR more versatile than for just stir-frying. Also, use a seasoned light cast iron wok, have a little patience to let it get up to heat, and you can easily get the wok hot enough to achieve at least a certain amount of wok hei results, even on a standard electric coil stovetop.
Any pan is versatile, you can make eggs in a crepe pan, a fry pan, a saute pan, or a wok, etc etc. The Wok is a very niche pan for western audiences because recipes we are familiar with dont call for it. That doesnt mean the wok isnt versatile, im sure you could make a nice demi glaze in a wok, but just as you shouldnt use a fry pan to make fried rice, its better to stick to the correct tools!
This dude sounds like he's only familiar with western cookware, and has no clue about woks, but the producers wanted to throw in woks as part of the line up. The uncertainty in his dialogue when he talks about woks shows how unfamiliar he is. Woks aren't necessarily situational, and can be used to stir fry, deep fry, sear, and braise foods (among other things). The material is thin, so you have to adjust for that factor when working with them. The discoloration is from the seasoning that all woks go through as carbon steel cookware. Even carbon steel frying pans undergo the same color change to what the wok is showing. The thing is that the wok hasn't been fully seasoned and only a limited portion of the wok has been used to cook. He is somewhat correct about the non-stick woks. They can still be used on a stovetop, but I wouldn't use them on a 10,000 BTU burner that the other woks are appropriate for, which would vaporize the nonstick coating. Edit: Additionally, woks are fine for home cooking. You just have to understand that you'll need a flat-bottomed wok for most stovetops, food will take longer to cook, and you won't have the wok hei that you'll get from the super high BTU flame burners. Also understand that not all wok cooking requires super high heat. Woks are very nice in that you can move food around to the sides for temperature control as you're cooking.
Woks heat up very quickly. You can perfectly use them at home, just choose the right size for your burners. And that carbon-steel wok is not discolored from mishandling. It is seasoned. In fact, it should be like that all over its inner surface. Seasoning is basically heat-treating and burning in a very thin layer of oil, trapped inside the microscopic pores and cracks of the heat-treated steel. In the end, it will go from silver-colored to near black. Every time you use it, you will re-season it. This will make it non-sticking.
No.....no it shouldnt. This is by far the least of any bodies worries. Teens need to learn how to work, they need to learn to not give up on a job because it isn't what they expected. Teens do NOT need a deep dive into "which pan to use". I agree though it is very nice info to have.
@@redbeardreturns3550 there is nothing in the world as important to human beings as cooking lol it require dicipline, work and teaches about life too. It teach kids to grow up respectfull of their elders Teaches Kids how to stay social teaches kids how to take care of their health, people around them and their environment Your teaching them how much work goes into staying alive, healthy and what it took to get them where they are Your teaching them why marriage is important .... There is nothing humans do that's more important than cooking..maybe gardning/farming and making tools for cooking/gathering and hunting. Everything in the world revolves around food Its Good for people who are studying or working or people who just want to get tipsy and have fun It's art, it's science, it's everything Everything humans learn should start with food
I inherited my pots and pans from the woman who owned the house before me. I now learned two are very cheap, but the rest are fairly decent. I feel blessed. The massive stock pot and large skillet really are useful.
I am Peruvian, cooking is in our DNA, history, family way of life, and extensive variety of traditional dishes. This is by far the best explanation and analysis of cookware I have come across. So, Thank you very much!! ... subscribed.
I use two Lodge cast iron skillets - 6" and 12" - for everything even a little bit of acidic foods and veggies, but mostly fats and protein. I love and take great care of them knowing I'm stripping small layers I've built. Building layers faster than I'm removing them is a fun game for me haha. Love this intro into other pans as I'll be growing my cookware as I can afford it. Copper, stainless and carbon steel interest me the most as well as more of my favorite; cast iron. Edit: Can't wait to get a good wok and some Japanese knives!
One thing i would like to correct in this video is the wok cooking. You do not actually need a high power stove if you treat it like a cast iron and pre heat it you can achieve solid results. Most people are also not ised to high heat cooking as well and end up scorching food. Check out chinese food demystified if you want to learn more about chinese cooking and using a wok.
This guy was great, really knows his stuff and explained everything brilliantly. I was just slightly curios from the title but ended up watching the whole thing.
Wok for everything. You can fry, stir fry, deep fry, do sauces, soups and steam(if you have a rack) on that thing. I dont even have the fancy carbon steel one. Just regular cheap steel wok. Seasoning a pan seems like a lot of work so I stay away from pans that require to be treated like a baby.
Pro tip peeps, get a cast iron dutch oven, carbon steel wok, and two different stainless steel pots. Takes up little space, and can be used to cook everything!
And if you get the Lodge cast iron Dutch oven, the lid doubles as an “oven proof” skillet and baking dish (think pan pizza). Wish I’d had one in college.
Helper handle on the carbon steel wok can be a good addition to a Chinese wok too. Rounded bottom wok tilts to one side on the home burner because of the handle weight . The helper handle can balance the weight to the other side..
Great instruction on what pans to use in the kitchen! I liked the video lots! I am in the market for a carbon steel pan to replace my non-stick ceramic pan. I used the ceramic pan instead of a traditional non-stick, and the instructor is right. The ceramic pan did not live up to its non-stick properties! A!
yep, he did the non stick comparison with stainless which is way worse about sticking than cast iron. eggs tend to be a breeze in cast iron, but if you don't let it preheat (like he did to the stainless) they'll still stick
I'm very invested in clad stainless copper cored induction ready welded and riveted solid wedge handled american styled cookware...I guess I learned here today that I want that breville induction cooktop!
My favorite type of cookware isn't covered much here, which is the oven-safe, high-heat non-stick type pans, such as the Ninja Foodi NeverStick pans or the Red Volcano Lavaflow pans. Low maintenance super quick and easy to clean, and great when you need to sear hard and fast.
Very cool and complete video! The only thing is that discoloration of the wok is a result of the seasoning that is done to the carbon steel wok to make it non-stick, not because a "bad breaking process". That color shows that the wok was properly seasoned.
For aluminum he should have mentioned it will not work with induction ranges. It is something that might get missed by some. Cast iron enamel is brittle so you can lose the enamel if you drop it or hit it.
Little late to the party, but this showed up on the feed of someone who doesnt really cook much and didnt know they needed this info, but wow has it been helpful, thanks.
I've been cooking on a wok for most of my adult life, and it's one of the most versatile pans in my kitchen. I have not had this dude's experience at all. Scrambed eggs, stir fry, soups and stews, frying proteins, yeah. You can use a wok to make just about anything that's not a pancake.
This man's understanding of wok cooking is pretty off the mark. You can easily cook with any heat in a wok, and it is extremely versatile. It's just that in the America most people only associate wok's with restaurant style stir fries.
This video sounds like it has the same music as Spirit Of The Law, an Age Of Empires 2 RUclipsr. You should check him out if you like this soundtrack and like the detailed approach 😂
I hate coated frying pan. But all of my pan are coated. My husband believes that the sponge I'm using damages the coat. I keep telling him to buy cast-iron pan or any non-coated pans. My dream pan is wok. I hope this time he would listen to me and buy me that things i needed. Amazing video very informative.. this is exactly what i needed to hear..
16:42 but I like the metallic taste! Is that uncommon? The French have a saying "la vieille marmite fait de la bonne soupe" which means "the old pan makes the good soup".
"C'est dans les vieux pots qu'on fait la meilleure soupe" but it's a metaphore on having better relationships with old women with experience than with a young one with no experience ))
@@leeloopoopy There are 2 things I found helps a lot. 1) Using the right kind/amount of fat: Oil and butter create a nice buffer for the surface, additionally, since they're liquids they do a really good job of filling in the parts of your food that aren't in full contact with the pan. Using slightly more butter or oil (especially healthier ones) really helps and doesn't add many calories to the final dish once you get used to doing it. 2) Gentle heats. It's really hard to tell, but a lot of the time when food is burning to the pan, that excess heat and energy is being wasted on the burnt foods anyways so it's not actually making things go faster. Lower temps and more gradual changes (especially if using an electric stovetop) is really helpful.
@@leeloopoopy to add to Brennan Lamont's answer, a stainless steel pan needs a seasoning similar to a cast iron pan, and it will be as egg friendly as a non-stick pan. It does require a bit of learning, but once you get feel for it, it's a very versatile pan. Eggs in Stainless - pre seasoned pan, gentle heat. Steak in a Stainless - pre seasoned, pat the steak dry, very high heat. - and once you are done, use the deglazing method to clean the pan. medium heat and add a bit of water as if you you were making a sauce ... tadaa ... clean pan. recommended viewing ruclips.net/video/KZD7oIAswWk/видео.html
Most excellent! Thank you for this. My dad is an excellent cook but he seems to have replaced all his cast iron with really lousy pans and bacon and eggs when I visit are not what it was. After non stick, what is the best option for eggs? We have parrots and overheating Teflon kills them dead so thanks for addressing the toxicity. Cheers and well done. 👍😀
@@florencecousin5577 I am surprised cast iron is expensive in France. My mom bought me a big cast iron pan 35 years ago when I went out on my own and I still use it weekly. For eggs it must be in top shape. Poorly seasoned cast iron makes a big mess for omelettes or eggs, perfect eggs and small cleaning afterwards it it is seasoned properly. I season my whole pan every six months in the oven at 5oo degrees. We have birds so absolutely no non stick as it can kill them. Plus I can pass my pan down to my niece in 30 years. 🙃. I hear you on that lovely crisp edge for carbon steel. Cast iron will do the same although I think not with such ease. My mom's name is Florence. Great name! We call her Flo.
I keep different types of pan for varieties of cooking, like for making roti , fry vegetables, rice, dried fish curry, lentils, to roast dried meat/fish, fry fish , cooking meat / chicken /pork etc etc.
I enjoy how this has no fluff, just a guide
Fluff?
@@davelawandra2286 no b.s. no crazy intro, no cinematic shots. Just clear, concise camera shots and a presenter
I 100% agree. I was considering buying a nice set of enameled cast iron cookware but now I think I can make a better decision.
Yeah, but it's not really a useful guide either, I mean one of the most essential aspect of pans is how they interact with their cooking surfaces and he barely mentions it. Like for one pan he says it's compatible with induction, but the thing is that other pan he's comparing it to is also good with induction. Then he talks about pans that are not compatible and he doesn't mention it at all. This is just general informations about pans with no system of analysis so it can't really be used as a guide. It's basically just an introduction to pans if you know nothing about them.
@@drunkenmasterii3250 true, its not the world's most in depth or the best guide
As a mexican who loves crepes I want a crepé pan and yes, I Will use it to heat tortillas and make quesadillas
and we call it COMAL! Essential in every mexican household!!
I’d honestly be a little nervous making a quesadilla in it. Not much of a bumper for holding cheese 😂
Use a tawa it's great for heating tortillas
jajajaja Usa una tapa metálica de un bote de pintura para hacer un comal y ya, wey. Esos son los mejores comales.
i have one and that is all i use it for and sometimes regular pancakes
"wok is a situational pan"
as in, a pan for absolutely every situation? Yea, I got you
Except deepfrying for most people, because most supports at home for round bottom wok (aka "real wok") are definately not secure enough for deep frying.
@@kjeldschouten-lebbing6260 How do you think we fried our eggrolls?
@@festorfamine notice how they said “most people”
I use my steel work to cook almost everything. I love it.
@@kjeldschouten-lebbing6260 get a stove wok holder. Use use it and it helps direct heat around the pan.
Me, who has literally one pan and two pots in the kitchen: *hmmm yes, interesting*
Well now you know what to get next!
Me who mainly uses my nonstick pan only for most recipes: *eggs only huh*
@@calico9046 Same lol. Egg seems to be the only item that sticks to everything
Your kitchen ware reflects your self worth. Treat yo self to a wok and some fried rice
i have 3 pots. one of them is a huge one i use mostly just for pizza sauce, chili and very large stews.
Me as the Asian in the kitchen: wok for everything
From cooking a piece of fish to cooking fried rice, heck even baking a cake, wok does it all.
I have that same carbon steel stove top/wood handled wok that he showed in the video? Wal Mart special, but yes, I have used it for everything!
Me as the sentinelese in the kitchen: stick
NO THANX!
Same
Never heard and or thought about the negative effects of “undercrowding” the pan and the benefits of balancing the crowding of the pan just right. Thank you
I've had it when cooking multiple batches of chicken breasts or the like. I use a big pan to speed the process, but maybe end up with just a couple prices in the last batch and it scalds in the unused section.
I didn't know it either but eggs cook better for me in a small pan.( I cook one egg at a time)
@@ryanallen2647 May I recommend my method. I add maybe 50ml of water and closely covering my eggs. I actually use the plate I'm about to put the eggs on (it also heats the plate nicely) - it fits down into the pan. Another pan's lid also works. The steam cooks both (or more) eggs identically, quickly and they are much softer. Two fried eggs take a maximum of two minutes. 😉
@@jonathanm9436 I only eat one egg that's why I make one
@@ryanallen2647 Oh, haha. I interpreted that you were cooking several, but one at a time.
Indian kitchen: a saucepan for tea, a tawa for roti, a wok and a pressure cooker for everything else.
& a frying pan too!
What about a kadai? Are they commonly used? Or would you include that under 'wok'
@@mattwhitelock4725 yes kadai is also called a wok
@@Prince_kapoor Kadhai is different from a wok. Woks are generally made from very thin metal to allow high heat cooking. A kadhai is made with thicker metal to facilitate slow cooking. This difference is because traditionally, Indian food is made on low heat and cooked for a longer time but Chinese food is cooked fast and on high heat.
Those are the main items. But there's also a regular frying pan, a dosa pan and ttops for things like Biryani.
Me as a culinary student is now wondering why I can’t get my education strictly from RUclips watching this😂
As someone who’s thought about attending culinary school, I had the same thought 🤔
Seriously tho depending on what you're trying to achieve working in a restaurant and watching videos on youtube will probably teach you more than the time you spend in school.
@@drunkenmasterii3250 The problem is 80% of the RUclips videos are wrong. How do you know which one's to believe. This guy says you need extremely high heat to run a wok, more than home stoves have. However 1.4 billion people are using woks at home without massive heat sources. In a culinary school they'd likely know how to use a wok.
@@drunkenmasterii3250 I totally agree, I'm from Mexico and never went to culinary school, I started as a dishwasher, 5 years later I'm a sushi chef, working my way to becoming a master sushi chef, watching youtube videos, and experimenting is the best way, in my personal opinion.
@@alexdu0719 good luck becoming a master sushi chef! Keep on learning!
I feel like I don’t need to watch any other videos about cookwares after this. So informative, critical, and thorough.
I'd say the specificness of a crepe pan depends on where you're from. Because for example in Russia you can find a crepe pan almost in any family. We make crepes (which we call блины [bliny]) quite often and it's not considered fancy. In fact typical American pancakes are much more of a rarity here :D
you don't necessary need crepe pan, just some old cast iron pan will do the trick. Also, what region you are from 'cause non of my friends and family member have crepe pan in their kitchens?
@@kuroinokitsune In France every household has that kind of pan because it really makes a difference. A real french crêpe is extremely thin, nearly see-trough. Very high heat for a very short time to cook, so cast iron isn't ideal, especially if you flip them, since it's too heavy. And just as in Russia (according to op), France sees pancakes as way more fancy and odd. A good crêpe in itself is very lean in terms of ingredients. The toppings make it rich.
@@k.v.7681 I do not say it is ideal, I say that it is possible. Also, when you cook with cast iron you don't do that fancy throwing food in the air and catching, that just ridiculous and there is spatula for this. Also... блины not really are crepes, and I'm also have no doubt about France, I have doubts about topic starter since it is quite opposite of my experience of the same country.
@@kuroinokitsune in Slovakia, crepes (we call it ''palacinky'') are like traditional ''grandparents made'' food, easy to make, and flipping the crepes is a routine part of the process. I find it actually a lot quicker and easier than using a spatula because the crepes are very thin.
Definitely depends on where you are from. A crepe pan would be used for tortillas in south america.
Me with my 10 years wok: "U guys use a lot of pans?"
this was a good one!!! hahahahah!! 🔺🔺🔺🔺🔺
wok and a rice cooker are must have, the other pans are complementary
Wok is everything!
The West does not know how to use a wok, so we must make pots and pans to substitute for all the wok functions.
I have two woks, two stainless steel pans, 3 non-stick pans, four saucepans (two nonstick and two double boilers), a large stock pot, and a roasting tray. I use them all.
I think it would have been better to compare the nonstick pan to a well seasoned (or "broken in" if you like that better) cast iron or carbon steel pan. That would have been an a lot more fair matchup, since they both have a non stick quality. And another note: the seasoning on an ordinary castiron pan tends to last longen than the one on a carbon steel one. This is because the seasoning on a cast iron pan with a lot of pores have a lot more surface area to bond to, making it more difficult to chip it.
It is a fair comparison. With stainless it requires a bit of practice and technique. I make fried eggs in stainless steel almost every morning. Giving the pan ample time to heat up and using a couple tablespoons of high smoke point oil will make the surface very nonstick. By comparison though Teflon pans require little to no technique and relatively little oil. When you try to use a stainless steel pan the same way food can stick quite badly.
This was absolutely super. More of this please! Maybe tips on maintenance and use of each pan? Or else variants on other utensils?
So, I'm trying to get into a catering course in college, and this series is actually helping me a lot in learning things. Not just that though, I got quite a good laugh out of some of the episodes, namely the cocktail episode. So thanks for keeping a smile on my face while helping me make my way up the culinary ladder.
Echoing what others are saying: woks are FAR more versatile than for just stir-frying. Also, use a seasoned light cast iron wok, have a little patience to let it get up to heat, and you can easily get the wok hot enough to achieve at least a certain amount of wok hei results, even on a standard electric coil stovetop.
Any pan is versatile, you can make eggs in a crepe pan, a fry pan, a saute pan, or a wok, etc etc. The Wok is a very niche pan for western audiences because recipes we are familiar with dont call for it. That doesnt mean the wok isnt versatile, im sure you could make a nice demi glaze in a wok, but just as you shouldnt use a fry pan to make fried rice, its better to stick to the correct tools!
In Australia because of our proximity to Asia we cook Asian food all the time
Wow, guess he is a pansexual
Ba-dum-tiss 🥁
He's pangender 🌈🥰
Ohhh, I see what you did there 😂
Stooooopid lmfao
@Nick Allison ahahaha nice one
im always shocked by this channels density and quality of content, every channel on youtube should look up to this channel
I've been buying and researching cookware for years, this is such an amazing summary
I nominate this for the best educational video about pots and pans on youtube. Chapeau!
me as a Chinese
"wok is a situational pan"
me: Whaaaaat
Don't feel bad.
I make bolognese and fry eggs in the same pan. xD
yes wok can do anything
As a wok main myself, I feel offended
“Situational” tsk3
@@sunscreen7205 Ah yes indeed white people will also call chopsticks sotuational and only for certain foods and O feel offended
Heck, wok can do everything. I can even use it as a sheild so my angry mom cant attack me because she love her wok more than she love me
5:55 my eyes open. "HEY I HAVE THAT". I didnt know it was for crepes. I just used it to make eggs, toast bread, and cook meat lol.
This dude sounds like he's only familiar with western cookware, and has no clue about woks, but the producers wanted to throw in woks as part of the line up. The uncertainty in his dialogue when he talks about woks shows how unfamiliar he is.
Woks aren't necessarily situational, and can be used to stir fry, deep fry, sear, and braise foods (among other things). The material is thin, so you have to adjust for that factor when working with them. The discoloration is from the seasoning that all woks go through as carbon steel cookware. Even carbon steel frying pans undergo the same color change to what the wok is showing. The thing is that the wok hasn't been fully seasoned and only a limited portion of the wok has been used to cook. He is somewhat correct about the non-stick woks. They can still be used on a stovetop, but I wouldn't use them on a 10,000 BTU burner that the other woks are appropriate for, which would vaporize the nonstick coating.
Edit: Additionally, woks are fine for home cooking. You just have to understand that you'll need a flat-bottomed wok for most stovetops, food will take longer to cook, and you won't have the wok hei that you'll get from the super high BTU flame burners. Also understand that not all wok cooking requires super high heat. Woks are very nice in that you can move food around to the sides for temperature control as you're cooking.
yeah I got slighty irritated when he started on the discoloration part. it's layers created on purpose. not something that accidentally happened :)
so can a skillet dont be biasd .
This isn’t the channel we need. This is the channel we deserve!
Me: “mmm pans interesting”
My mom: **has all of these for some reason**
Me (the Mom): “Hmmmmm, so that’s what I got that pan for..... (wanders into kitchen to look for crepe pan)....
Me who wants to cook a lot but doesn't want to wash the dishes: 😭😭😭
No dishwasher?
Nonstick? Rinse in under a tap and give it a pat with a paper towel, and you're done.
I feel you TT
Ugh, don't get me started with Indian cooking
ask my husband to do it, he LOVES washing dishes:))) 🔺🔺🔺🔺🔺
Woks heat up very quickly. You can perfectly use them at home, just choose the right size for your burners. And that carbon-steel wok is not discolored from mishandling. It is seasoned. In fact, it should be like that all over its inner surface. Seasoning is basically heat-treating and burning in a very thin layer of oil, trapped inside the microscopic pores and cracks of the heat-treated steel. In the end, it will go from silver-colored to near black. Every time you use it, you will re-season it. This will make it non-sticking.
Absolutely brilliant - so clear and no fuss. Thanks a ton
I am really proud to have learned how to cook eggs on stainless steel :)
My tip, more oil!
I live by the "hot pan, cold oil" rule
SO helpful! This should be required viewing for all highschoolers when they graduate and go out into the world.
No.....no it shouldnt.
This is by far the least of any bodies worries.
Teens need to learn how to work, they need to learn to not give up on a job because it isn't what they expected.
Teens do NOT need a deep dive into "which pan to use".
I agree though it is very nice info to have.
@@redbeardreturns3550 I mean its useful for Teens starting college and going off and or live by themselves
@@redbeardreturns3550 there is nothing in the world as important to human beings as cooking lol it require dicipline, work and teaches about life too.
It teach kids to grow up respectfull of their elders
Teaches Kids how to stay social
teaches kids how to take care of their health, people around them and their environment
Your teaching them how much work goes into staying alive, healthy and what it took to get them where they are
Your teaching them why marriage is important
....
There is nothing humans do that's more important than cooking..maybe gardning/farming and making tools for cooking/gathering and hunting.
Everything in the world revolves around food
Its Good for people who are studying or working or people who just want to get tipsy and have fun
It's art, it's science, it's everything
Everything humans learn should start with food
The great asian chef can adapt and cook in every situation, with only 1 wok
I inherited my pots and pans from the woman who owned the house before me. I now learned two are very cheap, but the rest are fairly decent. I feel blessed. The massive stock pot and large skillet really are useful.
I need this in a google doc so I can take notes before buying anything
I am Peruvian, cooking is in our DNA, history, family way of life, and extensive variety of traditional dishes. This is by far the best explanation and analysis of cookware I have come across. So, Thank you very much!! ... subscribed.
I use two Lodge cast iron skillets - 6" and 12" - for everything even a little bit of acidic foods and veggies, but mostly fats and protein. I love and take great care of them knowing I'm stripping small layers I've built. Building layers faster than I'm removing them is a fun game for me haha.
Love this intro into other pans as I'll be growing my cookware as I can afford it. Copper, stainless and carbon steel interest me the most as well as more of my favorite; cast iron.
Edit: Can't wait to get a good wok and some Japanese knives!
One thing i would like to correct in this video is the wok cooking. You do not actually need a high power stove if you treat it like a cast iron and pre heat it you can achieve solid results. Most people are also not ised to high heat cooking as well and end up scorching food. Check out chinese food demystified if you want to learn more about chinese cooking and using a wok.
of course the american fry pan has room for more food.
We are very hungry here in the US.
This guy was great, really knows his stuff and explained everything brilliantly. I was just slightly curios from the title but ended up watching the whole thing.
I'm obsessed with cooking utensils, Lord help me not to go and impulse buy pans after this video 🥴💀😩
So you say you're,
Pan-sexual
I feel ya m8
@@ConneRSensei LMFAOOOOO I guess you can say so😂😂😂
@@ConneRSensei Badabum-tish
I feel you completely. Especially certain knives and gadgets. Lol
Wok for everything. You can fry, stir fry, deep fry, do sauces, soups and steam(if you have a rack) on that thing.
I dont even have the fancy carbon steel one. Just regular cheap steel wok. Seasoning a pan seems like a lot of work so I stay away from pans that require to be treated like a baby.
This was very informative and engaging, thank you Epicurious!
I love my ALCLAD copper core 14" pan. Its expensive af!! But its a blast cooking in
How can be guy so interesting talking about pans? I love him.
Pro tip peeps, get a cast iron dutch oven, carbon steel wok, and two different stainless steel pots.
Takes up little space, and can be used to cook everything!
And if you get the Lodge cast iron Dutch oven, the lid doubles as an “oven proof” skillet and baking dish (think pan pizza). Wish I’d had one in college.
Totally agree! 🙌👍
Helper handle on the carbon steel wok can be a good addition to a Chinese wok too. Rounded bottom wok tilts to one side on the home burner because of the handle weight . The helper handle can balance the weight to the other side..
This was really helpful, thank you for making this video!
Best of both worlds....I have a cast iron wok....use it for everything.
You can't beat it for making a roux.
Me a student: fry pan for everything
Me, in Texas: cast Iron or bust
I have stainless steel utensils with 3 layers (triply), those are just amazing and I fell in love with it.
Great instruction on what pans to use in the kitchen! I liked the video lots! I am in the market for a carbon steel pan to replace my non-stick ceramic pan. I used the ceramic pan instead of a traditional non-stick, and the instructor is right. The ceramic pan did not live up to its non-stick properties! A!
Maybe the best explanation I've ever heard about cookware. Thank you.
I don't use nonstick cookware at all. To cook eggs I use a well seasoned cast iron pan and they glide around in it easily. 😃
or a well-seasoned carbon steel plan. it's not as popular to use these types of pans tho as it requires a bit more effort to get it properly seasoned.
@@alexcorral1915 I haven't messed with any carbon steel pans yet. Maybe in the future I'll take the plunge. 😄
yep, he did the non stick comparison with stainless which is way worse about sticking than cast iron. eggs tend to be a breeze in cast iron, but if you don't let it preheat (like he did to the stainless) they'll still stick
probably the best video i've ever seen.
I love how just hates on non stick woks.
I'm very invested in clad stainless copper cored induction ready welded and riveted solid wedge handled american styled cookware...I guess I learned here today that I want that breville induction cooktop!
This is the most interesting thing I've ever seen on RUclips
Wow that guy just said everything there is to say about pans. What a greatly useful video!
My favorite type of cookware isn't covered much here, which is the oven-safe, high-heat non-stick type pans, such as the Ninja Foodi NeverStick pans or the Red Volcano Lavaflow pans. Low maintenance super quick and easy to clean, and great when you need to sear hard and fast.
They sound toxic
Very cool and complete video! The only thing is that discoloration of the wok is a result of the seasoning that is done to the carbon steel wok to make it non-stick, not because a "bad breaking process". That color shows that the wok was properly seasoned.
For aluminum he should have mentioned it will not work with induction ranges. It is something that might get missed by some.
Cast iron enamel is brittle so you can lose the enamel if you drop it or hit it.
Video: 22 mins
Me: *seriously questioning myself on why I am watching this in class*
This is the type of content I subscribed for! Excellent information!
Excellent video and presenter. I love this kind of informative content. Thank you!
I’ve been using SaladMaster pots for 50 plus years and they are as beautiful as the day I got them. Never been washed in a dishwasher either.
Little late to the party, but this showed up on the feed of someone who doesnt really cook much and didnt know they needed this info, but wow has it been helpful, thanks.
I've been cooking on a wok for most of my adult life, and it's one of the most versatile pans in my kitchen. I have not had this dude's experience at all.
Scrambed eggs, stir fry, soups and stews, frying proteins, yeah. You can use a wok to make just about anything that's not a pancake.
Madam, could you tell me what brand and material? I have a glass top stove and it’s so difficult to find a good wok.
@@sandilobianco6734 Afraid I can't. I got it for 20 dollars at a LotteMart in Korea.
I've never cooked on a glass top, I don't think.
@@kahl4077 what a deal! Thanks for the reply
That was the best all round explanatory clip I've seen.
Thanks!
Great all around video of the topic.
i never knew a video about pan can be this interesting
Non-stick is a ripoff. You take a pan that will last 100 years, and put coating on it that lasts 5.
You’re going to end up scrubbing anyway so 🤷🏻♀️
But it is 5 years getting perfectly cook eggs, salmon and fish!... yup! its worth it! lol
@@herlysarmiento9863 or you get cast iron and take care of it 🤷🏻♀️
@@tiffariff In carbon steel pan well seasoned, eggs are perfect too.
@@tiffariff Or you can just drop 40 or so extra dollars and every 5 years and not have to deal with the maintenance
This man's understanding of wok cooking is pretty off the mark. You can easily cook with any heat in a wok, and it is extremely versatile. It's just that in the America most people only associate wok's with restaurant style stir fries.
This channel just keeps on knocking out awesome content. Thanks!
This video sounds like it has the same music as Spirit Of The Law, an Age Of Empires 2 RUclipsr. You should check him out if you like this soundtrack and like the detailed approach 😂
I hate coated frying pan. But all of my pan are coated. My husband believes that the sponge I'm using damages the coat. I keep telling him to buy cast-iron pan or any non-coated pans. My dream pan is wok. I hope this time he would listen to me and buy me that things i needed. Amazing video very informative.. this is exactly what i needed to hear..
16:42 but I like the metallic taste! Is that uncommon?
The French have a saying "la vieille marmite fait de la bonne soupe" which means "the old pan makes the good soup".
"C'est dans les vieux pots qu'on fait la meilleure soupe" but it's a metaphore on having better relationships with old women with experience than with a young one with no experience ))
With stainless steel, you just need to heath it to the right temperature, then add little oil and you have a non stick pan.
You are correct! The pan has to be heated before the oil is added for non stock with stainless.
“Keep in mind that size is important.”
It depends on the oven )
i like how concise he speaks
I totally agree with non-stick pan for eggs. For other cooking, other type of pans can do better than non-stick's.
Non stick is nice for pancake also
Serious question, how do you get stuff off the pan? Every time I use a pan without a nonstick coating I lose half my food to it
@@leeloopoopy There are 2 things I found helps a lot.
1) Using the right kind/amount of fat: Oil and butter create a nice buffer for the surface, additionally, since they're liquids they do a really good job of filling in the parts of your food that aren't in full contact with the pan. Using slightly more butter or oil (especially healthier ones) really helps and doesn't add many calories to the final dish once you get used to doing it.
2) Gentle heats. It's really hard to tell, but a lot of the time when food is burning to the pan, that excess heat and energy is being wasted on the burnt foods anyways so it's not actually making things go faster. Lower temps and more gradual changes (especially if using an electric stovetop) is really helpful.
@@leeloopoopy to add to Brennan Lamont's answer, a stainless steel pan needs a seasoning similar to a cast iron pan, and it will be as egg friendly as a non-stick pan. It does require a bit of learning, but once you get feel for it, it's a very versatile pan. Eggs in Stainless - pre seasoned pan, gentle heat. Steak in a Stainless - pre seasoned, pat the steak dry, very high heat.
- and once you are done, use the deglazing method to clean the pan. medium heat and add a bit of water as if you you were making a sauce ... tadaa ... clean pan.
recommended viewing ruclips.net/video/KZD7oIAswWk/видео.html
@@Trumpetblast92 thank you! That’s very helpful!
outstanding presentation, thank you
me, watching this with no knowledge in culinary arts: interesting
same my husband!!! he said: these pans look clean 🔺🔺🔺🔺🔺
thank you very much! it was extremely helpful!
Most excellent! Thank you for this. My dad is an excellent cook but he seems to have replaced all his cast iron with really lousy pans and bacon and eggs when I visit are not what it was.
After non stick, what is the best option for eggs?
We have parrots and overheating Teflon kills them dead so thanks for addressing the toxicity. Cheers and well done. 👍😀
Personally I really like Cast Iron for eggs but you need to have like a real nice seasoning on the pan to where it is basically a nonstick surface
@@florencecousin5577 I am surprised cast iron is expensive in France. My mom bought me a big cast iron pan 35 years ago when I went out on my own and I still use it weekly. For eggs it must be in top shape. Poorly seasoned cast iron makes a big mess for omelettes or eggs, perfect eggs and small cleaning afterwards it it is seasoned properly. I season my whole pan every six months in the oven at 5oo degrees. We have birds so absolutely no non stick as it can kill them. Plus I can pass my pan down to my niece in 30 years. 🙃. I hear you on that lovely crisp edge for carbon steel. Cast iron will do the same although I think not with such ease.
My mom's name is Florence. Great name! We call her Flo.
The best video on cookware. Thank you!
Hey guys, Spirit of the Law here. I wanna talk to you today about finding the right pan for your civ.
AOE tunes for days.
Thank you. I've been trying to place where I heard that song before!
@@brandonb8396 gotchu fam
I keep different types of pan for varieties of cooking, like for making roti , fry vegetables, rice, dried fish curry, lentils, to roast dried meat/fish, fry fish , cooking meat / chicken /pork etc etc.
for college student who cook who foods need know this
...and study grammar!
Assume you'll one day become an adult who has to cook for themselves
Super useful! Thanks a lot !!
America : Let's use a big pan to ccok large amounts at once
France : Let's create a different pan for every dish we cook
And then you have all of Asia with the wok
I was happy to hear in the ending that I wasn't the only one completely disappointed by ceramic pans :D
Thanks, was looking for a video like this
I need more PAAAAAAAAAAAAAAAAAAANS.
this is a very helpfull, no nonsense guide !! as a beginner noob to coocking this helped me in selecting which pans i should invest in ! TY
Looks like the Epicurious sound guy plays AOE2
Yeah, I keep expecting an analysis of farming techniques to crop up any minute!
Life not once and for all, not to be abandoned, we must live up to expectations.
Thanks..
Now i know the best Pan for my Husband
Cast Iron, Nice and Heavy 😉😉😉
I tried to think of a dad joke for this one, I did.. but it just didn't *pan out.*
Boooooooo
you need to have a good skill-et for that sort of humour ( i tried, lol).
Yea just wok outta this comment section
I dont know how i got here, or why. But i really enjoyed your breakdown of Pans!
Am I the only person in the world who still has a glass pan and was hoping he would talk about those kinds of pans too? Hmm
I totally forgot about glass pans.
The BEST video I've seen on cookware....and I've watched a LOT...including from a few iconic organizations. Well done!!
Hey isn't that Spirit of the Law's background music playing?
I thought I somehow had another tab open with SOTL because of that lol