Which Expensive Kitchen Tools are Worth It?...And Which are NOT
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- Опубликовано: 28 май 2024
- I'm giving you my views on which expensive kitchen tools are worth buying and the gear I think you SHOULDN'T waste your money on. Sign up to Morning Brew for free today morningbrewdaily.com/lagerstrom Sponsored by Morning Brew
All opinions in this video are my own and none of the products mentioned paid for placement (except for Morning View, which sponsored this video). If you use these links to purchase these product, I may receive a small commission at no added cost to you.
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🔪GEAR REFERENCED IN THIS VIDEO:
VITAMIX BLENDER: amzn.to/3BQbe3h
KITCHEN AID MIXER: amzn.to/39MFnp3
24” x 18” BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
*LE CREUSET: amzn.to/3LmwCAq (round 7.25qt & 5.5qt)
*LE CREUSET: amzn.to/3dohWnH (oval, 6.75qt)
GAS RANGE: amzn.to/3LppX8m
*The dutch oven I usually use is a 6.75qt round, but since that size is unavailable at the time I'm posting this video, links shown are for similar sized options
📸INSTAGRAM: / brian_lagerstrom
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
CHAPTERS
0:00 Intro
0:33 Vitamix blender
2:27 KitchenAid
3:37 Boos Block (or other nice, large wooden cutting board)
5:04 Powerful vent hood
6:20 Dutch oven
7:57 Free daily news with Morning Brew (ad)
8:57 Designer stoves
10:45 Outdoor pizza ovens
11:52 Nonstick pans
#kitchentools #kitchengear 
Хобби
Did I miss anything that you can’t live without? Which piece of expensive kitchen gear is the first you’d add to your cart and what do you think is overrated? Also, thanks Morning Brew for not requiring me to spend any money to get my daily news briefing - sign up for free here morningbrewdaily.com/lagerstrom
Opinion on ye old Cast Iron Skillet? It's the only Skillet I own lol
I love my Air Fryer...Having a family, this appliance has helped with cooking times for a number of things. I have been using them for 6 years or so and just upgraded to a Big French Door model and it is really good. It also came with a grill plate which has awesome heat distribution and makes amazing grilled meats as well.
I think a video just like this but with less extremes would be cool. Something along the lines of looking at like bottom of the barrel cheap stuff (i.e. walmart brand), maybe some middle ground cheapish foodservice grade stuff, and a high tier cheffy/foodservice grade stuff. Maybe for simple tools, since this video had some big ticket items
@@luminescentlion love it AND love that you can buy a pretty inexpensive one, season it properly, and it can last a lifetime.
@@deeppatel9263 good ideas. if you haven't seen them, check out my two previous videos where i talk about my picks for cheap knives and essential tools under $25.
I managed to find a kitchenaid at a yard sale for $20. I was pretty damn poor at the time so I nearly wept with happiness when I found it. It's a big, beautiful beast that's and helped me make many a desserts and I love it.
I feel this to my bones! I found my first Kitchenaid at a local thrift store for $20! It was an older model, but that badboy worked for YEARS until my hubby got me a new one for Christmas on year and I was able to pass it on to my sister who was just as tickled as I was when I first got it! Great find!🙌🏽🙌🏽
I found a vitamix second hand for $20
nice, I spent 380 euro for a pretty new used Kenwood kicten chief (original price 900 eur at that time)
@@bareSnare I thought that too! My sister has it.
@@bareSnare right?! But it’s fine. My current one is doing just fine.
Agree particularly with the vent hood recommendation. I rent and unfortunately recirculating "vents" are extremely common. They are about as useful as a recirculating toilet.
I agree about how useful a recirculating hood fan is... But most of the time a proper hood vent isn't even CLOSE to an option unless you own your home. If you're renting you'll pay a few hundred dollars to install one, and then a few hundred more out of your security deposit when you move out for putting a significant hole in your apartment wall. It's dumb, I know, but... *shrugs* Landlords- what can you do?
I have an induction hot plate I use to sear food outside since my vents are useless.
😂
It should have a grease filter. Clean it up and it'll help
I didn't know a recirculating vent was a "thing" until my first apartment, something burned, I turn the fan on and just see it blasting the smoke out the top... useless! haha
Speaking of KitchenAid mixers, I’m still using the one that my great grandmother bought in 1962. She gave it to my grandmother, who used it throughout my childhood, and it ultimately ended up with me after my grandmother died a few years ago. It mixes pizza and/or pretzel dough almost every week, and chugs along like a champ despite being less powerful than some of the company’s newer offerings.
The first thing to fail on your mixer is it will burn out the brushes in the motor- it will sound broken.... it is not buy replacement brushes . Usually a cheap and easy fix and it will chug along for another 40 years
@@josephashcraft1581 thanks for the advice, I’ll definitely keep that in mind if/when that day comes! To be honest, I’m amazed it is still running at this point. I know I remember my grandmother using it quite regularly when I was growing up (and I’m in my mid-40’s), and I’ve been using it for pizza and pretzel doughs for quite a while now myself!
Lucky you a Hobart machine is superior to anything on market today…
I’ve had my kitchen aid since 2006 and my Vitamix since 2013. Worth every penny
After living in apartment for 6 years, I finally bought my very first house, the first thing I did was installing a very good vented hood. Trust me, you will not regret what ever the installation cost. It worth it!
Congratulations on the house ❤
Im on my way to buying my first house too in the next year or 2 and that was literally the first thing I said lol. Gas oven, Good vented hood, golden.
Another note about those vitamix blenders is that they're often used in commercial kitchens and can find spare parts easily. The Carafe, the lids, the plunger, and that bit at the base that turns the blades can be replaced easily.
Also - I've owned, and regularly used, my Vitamix since the early 90s and it just keeps on doing what it does. I expect I know folks who have replaced their department store blenders multiple times in 30 years and still - none of theirs worked as well as my Vitamix. Over time it has almost certainly bee a money saver.
Blendtec nerd coming to the chat here. I will advocate that any blender with high power, metal parts (versus plastic), a good blender cup (not glass), and fairly clean functionality (few buttons) is a good option. The division between Blentec and Vitamix owners is quite aggressive, but everyone has their preference. I definitely reach for my Blendtec frequently, more so than I ever did for my Magic Bullet or Oster.
@@koreyb yes. it's hard to justify the cost, but once you use it (and keep using it for yearzzz) you'll never go back.
Another thing about Vitamix is their warranty and ability to buy LONG extended warranties for not too much $$.
What's everyone's take on the newer, digital Vitamixes? All flash and no substance?
I personally love my dutch oven, cast iron skillets, vitamix and kitchenaid. Combined they basically form the backbone of everything I cook :)
Brag more why don’t you? Lol.
@@anti-ethniccleansing465there’s no way you found a way for that to bother you, right?
I can’t figure out how to use and care for a cast iron skillet correctly. I adore my enameled Dutch oven though
For the pizza oven I'd say if you have the skill and knowledge to build one, go for it. It's a really fun project to do with a buddy or the family and it can turn into a great memory for the family and also a nice thing to use on the weekends.
I loved the input on the nonstick pans. I thought if I bought the pricey ones they would last a while. Glad I saw this before I bought them!
I have a set of All Clad HA1 that I bought piece meal at Home Goods over the past 8 years and they look and work as good today as they did when I bought them. My collection consists of 2 sauce pans and four skillets of various sizes and the MOST I paid for any one piece in $49 and that is a 12" skillet with lid. The rest with lids are all $39 or less per piece. That's slightly more than $250 for all 6 pieces. I wish I could make this price claim for my knives.
@@RCSTILE Thanks! I will look for those!
If you buy a winco non stick it will be just as durable as the Allclad. Both are great pans ..but only one of them cost $25 to $30
I replaced our old nonstick set with stainless steel and couldn't be happier. 1-2 good nonstick pans, a wok, and a Dutch oven is all I use besides that :)
The powerful ouside vented hood was life changing. It was a non-negotiable part of the kitchen redo. No more lingering smells and no more grease buidling up on the cabinets! My kitchenaid has been a workhorse for 30 years. Working in a pro kitchen has really taught me that there is equipment for show and stuff that is built for serious cooks.
For those looking for a ducted vent hood, please know that many residential building codes require that kitchen vent hoods be terminated and exhausted directly to the outdoors. Likewise, they usually cannot be vented into an attic or soffit space. This may be difficult for multi-story houses in which the vent hood location does not have a clear path through the walls to the roof. Consult with a licensed contractor before undertaking this project yourself.
I’m from holland, for as far as I know it’s standard here. It’s actually crazy for me to think there’s vent hoods that just blow the air right back into the room. But since it’s not that standard for other people, I fully agree with the statement that it’s a good investment!
I still curse whoever previously designed my kitchen and put the range against an internal wall. I'd have to cut through several cabinets and sacrifice shelving to vent outside.
Another thing to keep in mind with the big range hood is that local building codes may require you to install "make-up air". We did an expensive kitchen last year and I wanted a powerful hood for all the reasons Brian mentioned. Problem is the make-up air system was an additional $15k. Make-up air is basically an air handler mounted in the attic that sucks air from the outside and blows it into your house to make-up for the air your hood is pulling out of the kitchen. In my area, make-up air is required for any hoods greater than 600cfm.
@@zarblitz Vent to the roof of on top floor.
Hey Bri, love content like this. I'd love an entire kitchen series on all the tool and pieces you use, and how to shop for a pick what's right for my needs as a hobby cook down to like the best deli containers or tupperware to use for storing leftovers.
Yes! Yes to this a thousand times.
Yes! Especially pots and pans: how many do you have, which one do you use to cook what, how do you take care of them etc.
I actually just did a video for beginner bakers on the essentials that they would need. If you’re interested check it out. I’m hoping Bri does a kitchen walkthrough. I’m always looking for new ideas!
Glass reusing glass jars best for storing leftovers not just soups sauces but anything .I've also wide mouth jars so things don't get crushed There safe no flavor transfers no plastic screw tops kept things fresh air tight. I save extra jar tops in case one gets funky dented They last I've some 20 years old holding vanilla sugar and anything in the cabinet or fridge Any grain that's pkg gets open goes straight into a glass jar the lable cut off taped on or dropped in jar Avoids incect invasion too. You can freeze it but be wary for that I use plastic but never put hot food in it let it cool n no microwave! You can build a little take out ready to eat section of chili soups sauces stews n cooked dried beans I make my own baked beans n they freeze great I use pint a few for certain things half pint and quarts
I also use a food saver for storage n freezing things stay fresh a very long time you can get a great one for 50 bucks on Amazon.
And any bout containers are shared edged ..so you can stack store easier not wasting space If you cook all your own food you'll have leftovers maybe on purpose so freezer containers n glass are great n glass is free or a bonus gift for me .
Like your box grater or mandolin slicer. I hate buying junk or wasting money
This video was incredibly educational and entertaining too. Never thought of a pro level vent to be important but I can’t agree more that there’s nothing more annoying than smoke alarms while cooking! Thanks Bri!!
The only essential expensive toy I don't have from your list is the Vitamix. I recently replaced my cheap cookware with cast iron and I've never been happier. I have a Lodge dutch oven which works very well and want to add a smaller one for smaller loaves of bread. Thank you for all your advice and videos.
I built my own walnut cutting board and after hearing how much yours costs I'm even more proud of it. Even if it does take way more oil due to being new.
I’m building my own with leftover wood from another project too!
I use tung oil for my maple end grain I made. The oil lasts much longer than the mineral oil I've used in the past. For the 1st coat I used a mixture of 50% Natures Orange 100% Pure Food Grade D-Limonene (Orange Oil Limonene Extract. Citrus Cleaner, Degreaser, and Deodorizer) 32 Fl. oz and a 50% Hope's 100% Pure Tung Oil, Waterproof Natural Wood Finish and Sealer, 32 Fl Oz
After the 1st coat was dry I only use the tung oil. I will not use anything else from now on.
@@johnhenderson466 The wood whisperer did some great tests on common food grade wood finishes, I think his results pretty much aligned with what you're saying here.
respect, LL
@@JaredCzaia thank you. That's where I originally saw it, but I couldn't remember the youtuber. 100% agree with his results.
I ought to build you a ChudTable, its what I shoot all my cooking vids on, basically an outdoor boos block table with a commercial burner. Would solve your pizza oven problems!
Please do this! A Brian Lagerstrom / Chuds BBQ collab of some kind would be absolutely brilliant.
The man, the myth, the legend. Love Chuds BBQ
I smell a sick collab in the air
I sub'd to your channel because of this comment. (Just to give you some analytical growth feedback 📈) lol
in an old rental with no exhaust fan over the stove. I got the landlord to install a ceiling exhaust fan which works well thank God. Got a KitchenAid and I would LOOOOVE one of those blenders.
Got two Le Crueset pots - love 'em
Agree with the expensive non stick pans. I have a WOL which luckily I got on special and over time it too has degraded
To me a Sous Vide is a waste of money
I agree with all your choices and justifications. I would add a 12” carbon steel pan to the must have list. Not a single day goes by without it being used from eggs and pancakes to stirfrys and proteins. The only time I’ll prefer a SS pan is when I’m making a pan sauce for the meal.
I don’t think you really need to splurge as much on carbon steel as you would stainless
@@bradenculver7457 -- My stainless steel skillet cost twice as much as my carbon steel one.
I definitely disagree with the Dutch oven recommendation- my Lodge has held up marvelously so far after 6 years of heavy use. I couldn’t ask for more from a Dutch oven and it was $300 less than a Le Creuset.
The rest of the list is totally on point though!
Best thing I bought this year was a 5 quart Lodge dutch oven from Walmart. So far I love it and it only cost me somewhere between $40 and $50. I understand the enamel could possibly come off from constant use on high, but so far I haven't cooked anything that needed to be hotter than medium high. Most of the stuff that I cook from recipes says medium.
100% this - I have had my Lodge for 6-7 years, use it constantly in the cooler months and it's held up like a champ!
If you do want to spend more, get a Staub. It's still Le Creuset money territory (unless you can find a "made by Staub" for cheaper, like Williams Sonoma used to sell), but IMHO are even better quality.
The double Dutch is amazing.
I have multiple Dutch ovens, but each has a purpose. I have an ancient pure cast iron Lodge that I use specifically to bake bread, since it does not have an enamel coating. I have a Dansk 4-quart pot that is enameled, which gets used mostly on the stove but sometimes for stove-to-oven dishes. Then, I have a 7.5-quart Le Creuset, which is my daily workhorse. (I do bulk meals for myself, so the size is amazing.) I considered the Lodge one, but I didn't trust the enamel coating.
Thanks Bri! Pro home cook here. As I grew up a foody home cook, my friends and family showered me with cooking tools at any birthday, Xmas, or other gift occasion. It took me until age 50 finally to realize that LESS IS MORE and to start offloading stuff and minimizing my kitchen. Do I need need two wooden citrus reamers when all I ever use is a Mexican lemon/lime squeezer? No, out they go. And the less you keep generally should be as high quality as you can afford - buy once, cry once. I like all of Brian's recommendations, except the Le Creuset. I have a similar to Le C Kirkland model from Costco enameled dutch oven I paid $69 for it about ten years ago. It remains unscratched and unblemished, and I use it at least once once a week, often more. The cache of Le C is cool, but it is not worth the money. AND ONE HUMBLE SUGGESTION: best upgrade, used every single day, is a knife magnet bar strip I mounted to the wall above my stove. No more reaching into cluttered knife drawer. $20 on Amazon and two screws into the wall (or even just adhesive tape) and hallelujah! Ready access and no more cluttered knife drawer. Also forces you to ponder, hhmmm, do I really need all these knives? And the answer is no, you don't. A good chef's knife; a good semi flex boning knife; a good paring knife; a serrated slicing/bread knife; maybe a cleaver. Hard stop. Give the rest away. My two cents.
Thank you, Todd Hale
All my best knives except on are Chicago Cutlery I bought 40yrs ago when I disassembled cattle at a packing house. I got a few more at flea markets before they became a junk knife. My Dutch Oven is Lodge I got new for $20 on clearance. I use is less then once a month. It works just fine for a grumpy ole bachelor like me. Oh!!! If you need a really, really, sharp trim/fillet knife, go to Walmart or a bait shop and get a Rapala fillet knife in the nice leather sheaf for under $20. You can shave with that baby!
@@petergreenwald9639 Spot on, I have two carbon steel bladed Chicago Cutlery knives I inherited from my dad, cherish them. And I have a Rapala fillet knife - mine is in a hard plastic blade sheath - that I use for boning pork shoulders, chicken thighs, while turkeys, you name it. Great bang for your buck!!
I'm also 50, and yes - oh my god - the stuff you accumulate over the years is unbelievable. Those tippy top cupboards you have to get on a stool to reach, they're all full of that stuff. Electric juicer. Waffle iron. Multiple stupid coffee/tea machines. I'm pretty sure I have like 4 fondue sets. A meat slicer. Egg poachers. A soda machine. Multiple pasta and bread machines. And a variety of expensive chunks of metal and plastic that I don't even remember what they're supposed to be. Good pans, a few good knives, a blender, a box grater, a sieve...You really only need a few things. If you find yourself googling some expensive gadget because you just can't do something without it, then learn better technique. I'm pretty sure Escoffier didn't have a bacon cooker or a salad tosser.
@@Revelwoodie i am cracking up. Yesterday I took a load of stuff to donate to Goodwill. Reciprocating electric slicing knife? Bye bye. Waffle iron? See ya! Automatic bread machine - adios amigo. Etc . . . . BUT, as a kid, my and my brother's gave birthday celebration meal was fondue pot sirloin chunks fried in peanut oil with a sour cream mushroom Worcestershire sauce my mom made. I don't use rhe fondue pot much, but I can't part with it, at least not yet!
I completely agree with your choices. My Kichenaid, my LeCreseut I cant live without. I found 8 pieces of LeCreseut at a rummage sale for $25 and you couldn't take the smile off my face for two months. The hype to purchase this new thing or that nee thing rings hollow. Staying with long lasting, tried and true items is the best way to go.
Fun fact: Boos Block has a factory shop in Effingham, IL, which is right at the intersection of I-57 and I-70. They have a rotating selection of B-grade blocks and boards--we got a huge 12x18 board for about $60-70 because it had a small visual blemish on the reverse. If you're ever in town, swing by and take a look! (and if it's summer, stick around and have the corn chowder at Firefly Grill right down the road, btw)
I started buying the "cheap" non-stick pans sold at Sam's Club, and I've been thrilled with them. The cheap pan route is especially useful if you have roommates or family members that are prone to abusing the cookware.
My MIL bought all her daughters the same non-stick cookware set. I do a majority of the cooking and they have lasted for years, I remember seeing the same set at my SIL's house and they were beat to all hell not even a year later.
TBH they're not very good, but still. If I had her as a roommate I would definitely not want her as a roommate anymore.
@@thunderkrux7745 I originally got the Calphalon set at Sam's which was perfectly fine as far as cooking goes, but I HATE the anodized aluminum finish. It basically makes the cookware unsuitable for the dishwasher as it destroys the finish.
Since then I've been getting the individual "commercial" non stick pans. (Which for reasons unclear to me are in a totally different section of Sam's) Now all that's left of the original Calphalon set is the lids.
Another thing to add to this is, if you have kids who want to cook in the kitchen, the inexpensive, nonstick pans are great for them. They are forgiving and are cheap to replace when they are inevitably dropped.
@@dback68 or burnt. My family only cook on 'nuclear' hot
@@cassieoz1702 that's part of the family experience, right?!?! Gotta love those charred grilled cheese sandwiches and burgers that are still raw inside.
Great video, Brian. A bit of advice, Le Creuset has many outlet stores and you can get many pieces around half price. It might not be the color you originally wanted, but it is still Le Creuset.
Yeah, mine is green from overstock. The color grows on you 😊
Also thrift shops I got a 6 quart approx Dutch oven in Flame for 9 bucks 10 years ago still braising baking simmering along like new
You'd be surprised what shows up at goodwill and big church garage type sales n 50years worth if stuff were moving Sale
I'm there early with lots o singles and coins.
if you are not fussy about what color you get, can often find nice used pieces on ebay... :)
@@samthunders3611and, if the enamel chips/wears off, they will usually replace it -- they won't ask where you got it or if you were the original purchaser.
I totally agree with the Kitchen Aid stand mixer and the Boos board. I bought both items about 20 years ago. My boos board is a daily work horse in my kitchen and I can not say enough about my mixer. I just started buying one quality kitchen tool at a time and it really does make the job of feeding a family much easier.
I really appreciate this list! I'm one semester away from leaving college dorm life and have been making a list and saving up for my own kitchen stuff.
Never considered the pro-level vent hood; that's def. something I want in my next kitchen. Excellent vid. And +1 on cheaper non-stick pans... I've had great results with restaurant store non-stick pans. I'm also a big fan of OXO's Good Grips non-stick pans. Reasonably priced, comfy in the hand, and dead flat on the bottom - a dream for glass stovetops (which I hate, but no gas line in the house). Great vid Bri!
Thanks! I haven’t tried the oxo stuff but glad to hear you agree with the idea of cheaper non sticks
@@BrianLagerstrom Sam's club has a 12 inch Member's Mark non stick frying pan for about $20 (in my area) and it is pleasantly well constructed. Also has a very flat bottom which is great for my glass stovetop.... I love it.
If I didn't have gas, I'd save every penny I could to replace my glass top stove with an induction range.
@@LoveStallion The problem with induction is the burner size. Same for radiant glass tops, but not nearly as bad as mine, though it's not a high end model, and is now 13 years old, but still performs well, the 2 big burners are just shy of 9", which is normal for most electric stoves. Many of the inductions, the actual burner is at best, 8", if not less for the large burner. Here, more gets you bigger inductors, generally speaking. That and most being almost all computerized, means they may not be as reliable down the road. Something nice about radiant/calrods is the lack of electronics, outside of the ovens in most cases and they are reliable as dirt, unless totally abused.
I also have a glass top stove that I hate. No gas line in house either, I just deal with it and cuss a lot when cooking.
I can confirm for the Vitamix, I got the Canadian Costco edition and it is absolutely magnificent. It blends like nothing else, I absolutely adore it for creamy soups. Also, remember that teflon fumes are deadly to parrots, so are self-cleaning ovens. If you share your home with birds, do not use/buy anything that has teflon and never clean your oven with the self-cleaning option. Do it the old fashion way with elbow grease (I like pink solution to clean mine).
@Mousseki Mousse The model I purchased from Costco is "Vitamix Explorian E320 + Personal Cup Adapter". It does everything I need and I love the smoothie cups.
Thanks Brian. I took your advice and bought the Winco 10 inch nonstick pan. It was fantastic. The following week I ordered the 12 inch. I have some great nonstick pans but they’re well over 20 years old and the coating is deteriorating. Thanks for this suggestion. They are affordable, and they work wonderfully.
💯 on the VitaMix! I BEGGED for one every year and my son finally got me one. I LOVE IT!!! Even trade though, I bought him his first Kitchenaid. Two happy campers! I fell in love with Le Creuset when I was a salesperson in a housewares dept. i get mine at TJMaxx discounted and again my son got me the Disney edition one for Christmas two years ago.
LOL agreed so hard on the pizza ovens. I am getting to an age where friends are getting richer, and some have had outdoor pizza ovens built in their backyards. They all seem so desperate for people to come over for pizza parties every other week to convince themselves that it was worth it, meanwhile my broke ass makes far better pizzas in a shitty old oven with a hand-me-down stone.
Another great vid my man.
i got a second hand mixer before moving back to college. i used it for making pizza dough. it was so simple and easy. so much better than kneading by hand
also if you are having smoke alarm issues and can’t get a proper vent hood, try changing the alarm in the kitchen. most alarms are of the ionizing type. those are more sensitive to aerosolized cooking particles. a photoelectric type is not as sensitive to those same particles. there is a video by technology connections about it if you want to know more
Mine was hard-wired into the kitchen circuit and not too far from the stove. It was always going off. I replaced it with a battery unit which I relocated outside the bedroom and that solved the problem.
@@rogerhinman5427 If your house is new enough to have hard-wire detectors, battery-powered smoke detectors are not code compliant unless they have a wireless interconnect with the rest of the system or were not necessary for code compliance in the first place. The right way to solve your problem would have been to relocate the hardwired smoke detector at least 10 feet or so from a cooking appliance.
@@Default78334 ..and *DEFINITELY* switch to a photodetecting type. Credible source: ruclips.net/video/DuAeaIcAXtg/видео.html
Our insurance company required that we have a monitored fire alarm in our home. Our alarm company installed a HEAT, not smoke, alarm on the kitchen ceiling, not right above the stove but close. It's battery operated and communicates with the alarm company by cellular signal, as does the burglar alarm they installed.
Or just cover your kitchen fire alarm with plastic bag attached to ceiling by scotch (dorm lifehack)
I have a microwave mounted above the range of my NYC rental apartment, the vent just blows the air into the cabinet above the microwave lol. I really appreciate your insights especially on the **specific brands** of affordable knives and nonstick cookware.
Love these videos! I mean, I’ve loved all the videos I’ve seen so far from you. Just made the 1 hour food processor pizza, and it smashed! But im talking about tool videos, good and bad models. Im a gear head and I love hearing people I respect talking about the tools they depend on.
Thanks so much for the awesome free content!
For me, a cast iron skillet is my most loved/used cooking tool. I have a vintage Wagner that is very smooth on the inside. I love that I can sear food on the cooktop then finish it off in the oven among other things like using it for cornbread or pizza. It’s so versatile and easy to care for.
Oh my heart - we got all of our pots and pans from antique stores. My husband sanded down all the cast iron so some are as smooth as glass. If I could have only one thing, it would be large flat old Wagner Dutch oven. I can cook literally anything in that.
Cast iron is great!!!
I cook on cast iron almost exclusively. If they are properly cared for they outperform any nonstick garbage and last for centuries.
Le Creuset casseroles and saucepans, black cast or pressed steel frying pans.
And do not buy cheap chefs knives, they are horrible to hold and hard to keep sharp.
buy a good non stick milk pan !
I totally agree with you! This video is about expensive kitchen tools, however. Cast iron is cheap!
The heroes of our kitchen are our lodge skillets. We have a bunch of stainless fry pans, but there’s just something about those cast iron ones. I completely agree about the stand mixer. We couldn’t make nearly as much stuff as we do without it. When it comes to a pasta roller we just use a hand crank one.
Would have said so if you hadn't. I sometimes like thinking about my purchases on a "dollar per use" basis, and lodge skillets are winners going away. Used twice a day or more, cleaned with a handful of steel wool under hot tap water, and only getting better after 10 years.
@@stefanluke2771 agreed. And if you want something a little lighter that heats up faster then carbon steel is also a great alternative. Cast iron skillets and carbon steel pans are the workhorse in my kitchen and they last forever.
Just 2 mins in, and I’m with you on the vitamix. Love mine! The KitchenAid stand mixer was a splurge, and as a workhorse, like my Kirby vacuum, I’ll be able to pass it along in my family. Now, back to watching the other kitchen keepers.
Such a great video!!! You're so honest and you get to the point, and that's the best!!! Plus, your food always looks so amazing!!!
I used to work at a kitchen store and my explanation of the vitamix was that it’s very expensive but you definitely get what you pay for
100%
My must have kitchen “splurges” are my #10 Field cast iron skillet and Mockmill grain mill. Commercial flour has stripped virtually all nutrients and stone mills can also be adjusted to make great “cereal” (cream-of-wheat style) or Scottish oatmeal. Highly recommend getting a stone mill. Super fun experimenting with organic spelt, kamut, hard and soft wheat berries, oat groats…on and on.
What a great video Brian! Thanks for that!
I want your viewers to know that although I have always been a gas cooktop guy, I recently bought a condo that didn’t have gas. I did some research and bought an induction cooktop. I was blown away by the speed at which it will boil water (much faster than any gas I have used), and its ability to simmer! Just incredible!
Keep up the amazing work!
Completely agree with all of this! Especially the range hood. Great vid Bri!
Absolutely agree with Le Creuset. I'd even add their skillet as essential gear. I've slowly been acquiring a set and it's all fantastic.
That’s how I’m doing it too. The past 3 years my husband has bought me a new pot or pan for Christmas.
I bought myself a 6qt dutch oven, have a vintage 3qt which i love (ty grandad), and a 2qt pan w/ handle. They will outlast me.
I'd been making smoothies almost daily for nearly 15 years. I finally spent the money on a vitamix and I can't believe I've been buying cheap Oster for so long.
On top of just the utility of the nicer higher end items, I find the maintenance rituals to be kinda zen. Seasoning my cast iron, sharpening knives, conditioning the cutting board. Put on some tunes and zone out for maybe an hour and it feels really gratifying when you're done.
My dad use to manage a restaurant and we always used restaurant surplus cookware. It wasn't until college that I had any idea there were pans other than the blue handled ones. Things are beaters and made for high volume, highly recommend.
I couldn't agree more with all you said. For years, I was fighting grease and smells in the house. One year, I finally gifted myself a strong vent hood. Life changing. The kitchen table and lights are no longer sticky with grease residue. I also love my vitamix and kitchenaid mixer.
I think one more pricey thing (not sure if this makes threshold for "pricey") is a top tier food processor. It's essential for prepping large amounts of vegetables.
I'm on my 2nd "Designer Stove" and I've averaged 350 dinners a year on them for 10+ years. The Temp control on mine is next level; and they definitely cook my food better. I have a 10 burner with a wok hole... and I wok; a lot..
For hoods specifically, if you have the resources and space, getting the hood a size larger than the stove can make a big difference. For airflow above 600cfm make sure you check with your hardware store. It may require additional permitting to ensure adequate makeup air depending on the local building regulations.
I agree with you for the most part. We are building a new house and we’re going to an induction cooktop. The induction preforms better and way easier to clean. Great video as always!
Well, I just used my Le Creuset Dutch oven to bake a perfect artisan loaf. I use my Kitchen-Aid all the time. I also subscribe to Morning Brew. You and me, are of one heart. Love your show, Bri.
Thank you Brian for a great video. I totally agree with you, especially the part about the hood vent to the outside. We recently did a kitchen remodel and it made a world of a difference knowing that we can cook whatever we want without having to stink up the house. Unfortunately, I didn't see this video before buying that expensive range. It does not cook food better😢
Brian - Sound advice. We've had our Kitchen Aid stand mixer for almost 50 years and still use it regularly. Don't think that you need Le Creuset enameled cookware, though. We bought a set of Tramontina Dutch ovens at Costco a few years ago. They perform very well and are holding up great. Probably my favorite and most-used cookware. Also, we have a full set of oven-safe, stainless steel cookware, picked up on ebay and in thrift shops. Love "adopting" fabulous but abandoned classics. For us, non-stick cookware is a specialty item, and we just ditch them every few years. Finally, we have a large Teakhaus cutting board that has become the center of our kitchen, too. I sand it lightly to minimize knife cuts, before oiling it. A labor of love. Thanks again.
I also love thrift stores, have found some great jewels there at a bargain price. hehe
After watching a bunch of your videos, I made my own 23x18 walnut cutting board because I liked yours so much. Actually, I made 3 of them for the price of one on Amazon. Great Christmas presents :)
I totally agree about the vitamix and the kitchen aid mixer! I have both and am constantly using them. My cookie dough needs the mixer and it is indeed great with a yeasty dough, and whipping up meringue. My vitamix smooths out so many soups and I make a tofu "ricotta " in it, so useful! I am currently eyeballing the le crueset, you may have sold me!
The vent hood is a game changer, top of the list for me. I’ve owned 2 ooni’s, the first one being pellet fueled was almost useless and much too small. The ooni karu 16 was worth every penny. Paired with a grill pan and or cast iron skillet it’s very versatile
I strongly recommend having close friends who have a pizza oven. I don't think I'd get enough use out of one if I owned it myself, but it's great having other friends who own it and invite you over
This is 100 percent the move.
I think I’d add a really good chef’s knife or santoku that holds an edge and knife sharpener to your list. I heartily agree with the le cruset, the kitchenaid mixer and the vitamix. My kitchenaid mixer is close to 20 years old and still looks and runs like new and is a game changer when baking. My LeCruset dutch oven is also pushing 20 years; aside from some cosmetic issues with the white enamel being stained on the inside bottom it too still functions like new. If you get a LeCruset spring the extra money and replace the knob on the lid with a metal knob then there are no worries about oven temps. Have had a few blenders over years and can confirm the Vitamix is the best. I bought a shorter container so it will fit under the cabinets and I can leave it out on the counter.
I’m still using the KitchenAid mixer that my mom got as a wedding gift 37 years ago. Plugging away with no complaints. It’s never broken down once.
100% agree that a large wooden cutting board is the 2nd best tool in the kitchen (#1 is a knife you like to use). Oiling the board isn't that much of a big deal and will help keep your board in good shape as well as preventing food from staining the wood resulting in easier cleanups.
Try a slab of rubber/sani tuff. They're amazing and minimal maintenance.
So we got a pizza oven recently. We found this one that was so much cheaper than the expensive and supposedly great quality ones. I have noticed no difference between mine and other peoples that I know. A pizza oven is great but don’t fall for good advertising
What did you buy? I’m interested in buying one for my backyard.
@@matthewscorner5722 also curious about that!
Ditto!
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@@BrianLagerstrom it’s a gozney roccbox. They seem expensive but I found a mini version and it’s so good for pizza
100% agree with the vent hood. If it doesn't vent outside then you are just blowing hot greasy air back into your kitchen. And yeah, this pizza oven thing is another food fad right now and in 5 years they will be in a garage somewhere collecting dust.
I have a 14" cast iron pan that I love for roasting. I use it often. It goes from stove top searing, to oven, to service. I can use it over an open fire as well. My sister got it for me for Christmas a few years ago, it's some off brand so probably not expensive. It was easy to season, and the seasoning is easy to maintain. I even use it to cook my pizza in; or biscuits; or corn bread. I highly recommend getting one.
My husband made me my cutting board. 24x18 I love it and its the center of my kitchen. And I bought a crock pot brand Dutch oven and I love love love it.
I bought the steel you use for pizza and I use it in my BBQ, it works fantastic.
Absolutely love the Vitamix, I actually got one off ebay for just $100 and its been my favorite new appliance to use by far
Woah! that's an insane deal.
FWIW I love content like this on gear, theory, technique, etc. Your recipes are always great, but I like to approach cooking content from a real student's perspective, not just a paint-by-numbers recipe perspective.
The hood vent came out of left field, and I love it! That's actually handy to have, especially since American homes have open floor plans. I have a shitty hood, but I have a kitchen door, which I can close when things get stinky.
My mom got her KitchenAid mixer in 1971. It's been mine for the last 30 years and is still going strong in 2022.
The Kitchenaid was the best investment, second place goes to the Le Creuset Dutch oven and tons of other pieces of theirs I’ve accumulated over the years.
I love making pizza at home. I "splurged' for a pizza steel and have been so satisfied with the results I've genuinely never considered buying a large and expensive single purpose tool to make it better. I'm sure it can be somewhat better with more charring but like you said, the inconvenience of using and storing it means it is something that I'm never going to seriously consider. 95% of the time I'm just making pizza for my family and not entertaining anyway.
I have one on my “wish list”. Can you please share what brand you have?
100% agreed!
My 1/2 inch bread steel was one of my best purchases. It has permanent residency on the lowest rack slot in my oven. Would never buy an Ooni to replace it.
I don’t consider it a monotasker. I leave mine in the oven 24/7, and the extra thermal mass regulates the temps in the oven far better than the oven alone, meaning that everything I bake comes out better.
@@CantankerousDave I think they are talking about the standalone pizza oven
I've got my mother's old kenwood stand mixer that's older than me (51). After some loving care and attention (a part + new grease) its still rockin'! She's now jealous...
My pizza oven is an attachment on my pellet grill. When we make them my wife and kids put on toppings & bring them out, then I grill and bring 'em inside. It works quite well, and we love the pizzas. So good. Thanks for the great content, chief!
I want a Vitamix so bad...I've got a Le Creuset dutch oven (which I adore) and recently received a stand mixer for my birthday which has been awesome. Next on the list is the Vitamix, but it is definitely hard to justify that price. Oof!
I’ve just spent 3 weeks looking for the ‘best’ nonstick and ended up going for a carbon steel pan and will season it myself- I went for the de buyer 20 and 18cm
Finally somebody talking sense about non-stick pans. I’ve got 3 cast iron de buyer frying pans and 1 stainless steel one for something with tomatoes because they will ruin your seasoning.
I gotta admit every time I watch your videos I’m always super jealous of the stand mixer, and the apron.
Loved this video. You just magically appeared in my algorithms today. From my experience, I agree on the Kitchen Aid which I’ve had for 26 years, an older model vitamix which is ballistic, and my mom’s Le Creuset pots that are at least 35 years old.
Totally agree on the nonstick pan thing - though I've had far worse luck with them lasting than you have. After going through several pans, I have just given up on "nonstick" and learned to cook eggs and fish on cast iron. This is the way.
Cast iron and stainless steel... nice to have 1 nonstick but that's it really.
You've mentioned previously that you don't use expensive knives (was a little surprised that didn't come up here)
But I personally love my kei Kobayashi gyuto. The performance is amazing, but imo the biggest benefit is the pleasure of cooking with such a beautiful knife.
I don't use it every day, but when I've got time to slow down and enjoy cooking in the evening, it's so much nicer to use than my regular ss knife
That 'Hey, what's up?' is so comforting for some reason
Nice.
I've had my 18x23" Michigan Maple (equivalent to a Boos) cutting board for 28 years. A huge heavy wooden cutting board is not an accessory, it is the centre of my kitchen. I spend more time doing prep than I do at the stove. It's big enough for big knives, and big knives are fun and fast. (I like small knives too, but you can use them anywhere.)
I tried one of those ceramic coated pans by Orgreenic. (Actually I got a 10" and a 13") It performs similar to stainless. You have to heat the pan well, add oil, and then the food won't stick. They claim nothing will stick to it, they show an egg just sliding off with zero fat. In my opinion that is not possible, but I do love these pans. I use it almost exclusive - love it! Oh, and I cook a LOT! Almost every day, sometimes twice a day. They aren't terribly expensive.
My wish list has a VitaMix and a KitchenAide stand mixer on it. I have a Lodge enameled Dutch Oven and I love it, I find myself wanting to cook everything in it. 😊
The kitchenaid stand mixer is one of my favorite pricey kitchen tools! My only advice is that if you wanna make breads, especially pizza dough, get the lift mechanism version not the tilt head version. That stand mixer makes our yearly lefse party soo much easier; I can mix about five pounds of dough at a time, so we get through 25 pounds pretty fast!
I just got it today!! I followed your advice and got the lift version and it is awesome, thank you for the great advice ❤
I really enjoy your videos, nice mix of info of things I can do and thing I can aspire to.
I had a pizza stone that broke recently and decided to use the top of my blackstone griddle as a pizza stone, it worked perfectly. I've since left it in the oven full time cause it's going to get more use now vs sitting in the cupboard until a camping trip.
It might be worth noting that modern building codes (depending on your location) require a makeup air source for range hoods over 400 cfm. So you can't necessarily just pop in a powerful hood without other changes.
Honestly, I think having a hood that vents outside should be required by code (recirculating hoods are sometimes still allowed), especially if you cook on a gas range. Gas combustion products, vaporized oil, etc are horrible for indoor air quality.
crack open a window on the other side of the house when you turn on the hood?
@@pqrstsma2011 You can do that, but a home inspector isn't going to accept that as an answer. More importantly, many people won't bother with it. That presents a safety issue. Part of the reason makeup air is required is that depressurizing your house with a high cfm range hood can cause some gas appliances (like furnaces and water heaters) to backdraft, exhausting into your house instead of out. This can lead to a buildup of combustion products such as carbon monoxide.
Wow. Good info in this comment, especially about the backdrafts. Do you know what a typical "makeup air source" would be? Is it part of the installation of the vent hood?
@@thesa542 i learnt something new today.... thanks!
@@MJ-pi6uh The make up air source is just outside air. The mechanism for allowing it in can involve a damper triggered by the vent hood turning on or triggered by an interior pressure sensor which can tell when you've created a vacuum.
I fully agree with the pizza oven thing. I actually built my own brick one for around $70 and preforms just as well if not better because you get that wood flavor into the crust
I hope you used heat and food safe bricks, commercial bricks for building can leach harmful chemicals from the heat, and with long term use you can get VERY sick.
@@mightnotmagic I did. I also take all the bark of my wood to make sure no moss smoke gets onto the pizza
@@GodfatherBoxSet
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when you said, " if you don't want to have rasp.." you had me sold on the vitamix
Thank you for mentioning the range hood. I sold high end appliances and the first thing I learned was that those “hood vent/microwave “ combos are the CRAPPIEST appliance you could possibly buy. You’re paying for the lowest quality of both products, packaged into one unit. It’s why builders install them as base grade appliance. Replace them as soon as possible!
Also, when you are upgrading to a Zephyr range hood or any brand that puts out anything above 400cfm, you absolutely need to check that your homes HVAC system is up to par. If you’re sucking out large volumes of air OUT of your home, you better make sure you’re replacing it with good, cold air returns. Always crack your window a small amount if using such a unit, to replace some air. It’s no joke. If you had a home inspection when replacing your hood fan to a larger unit, you can guarantee that the inspector would tell you the larger cfm unit would require you to upgrade your HVAC . It’s not as flippant as you seem to think it is!
Also, the WOLF duo ranges, the gas top and convection stove, are absolutely worth every penny. If you are a crappy cook and just want to serve up KD and the odd TikTok recipe, sure, go for a range that “looks pro”, but costs $1000. But to understand why a WOLF duo fuel range is the price it is, from fit and finish, higher grade stainless steel, all handmade in America, to the consistent ultra low temp for reliable cooking and duo fans in the convection oven so that you can cook a garlicky casserole at the same time as an apple pie, or cook a moist, crisp 20lb turkey in 2 hrs….that’s a WOLF! Viking, Miele, LG etc are poor imitations that simply look professional, but in the guts of the units, there is zero comparison. It’s like comparing a Bentley to an Acura. No, it won’t make you a professional Michelin chef, but it will make you enjoy cooking, with a lot less headaches….and it will outlast every other appliance, other than a Subzero fridge, in your lifetime.
I worked for a high end appliance distributor and always thought they were a waste of money, more of a status symbol, but even 20 years after quitting that job, my dream is to own a Wolf duo fuel range and a Subzero fridge. Buy them once, never buy those appliances again for the rest of your life! There’s a reason they are the price they are and why wealthy people only buy these appliances because once you’ve owned them once, you get it. Everything else is “lipstick on a pig”.
Recently got a Vitamix for my wife for her birthday and we love it. Expensive yes, but I think well worth it and it will last a very long time. Next on the list is that cutting board. We definitely need an upgrade from the warping bamboo one she's had to use for the last several years.
The board is a HUGE luxury I love it so much
find someone local that makes them, get the exact size you want for cheaper.
I’m a Le Creuset fan, but I’ve been using a similar wide Dutch oven from Staub and like it a bit more. It’s heavier and I just feel like I don’t have to baby it as much. I can get a better sear, it doesn’t stain, and the standard knob can take higher heat. I see though that LC is trying to be competitive and I think current pieces now come w high temp knobs and they offer more high gloss, solid colors vs the trad ombre.
I bought the Le Creuset because it was lighter. I’m old and weight matters to me. My pot has not chipped and I’m clumsy and the discoloration from food cleans off when I soak it.
Brian, re: Dutch Ovens - I just got a Misen 7 Qt. that is really cool because it includes a "grill pan" cover, and when you turn the whole thing upside down, it becomes a bread steam oven.
This is a great video! Most videos like this seem to focus on who sponsors are. A tip, vent hoods in my area need to be 300 cfm or under. Anything above 300 cfm will need additional work, make up air.
I would agree with the Vitamix, KitchenAid stand mixer, and Le Creuset (although Staub is probably equally good, but I prefer the white interior of Le Creuset). I need a better cutting board! I would add I really love my duel fuel range - I have a GE Cafe and feel it was worth the extra cost, but it’s probably half the price of the high end brands. I added a vent to the outside vent hood in a recent remodel and it is a huge upgrade. Great review Bri!!!
Teak Haus are a great brand of cutting boards. They’re America’s Test Kitchen recommended. Less expensive than the Boos cutting boards, too.
I also love my Cafe range. It was worth every penny.
As an introvert, my Ooni pizza oven is great because it requires my full attention which means less socializing. And I got it on sale for 40% off. Spent $300 on it but probably made over $1000 worth of pizza this past year. IMO totally worth it if you have the proper outdoor setup and can get it on sale.
I honestly can’t understand what his deal was about something as simple as bringing a pizza outside and inside. Ridiculous.
All of the worktables at the bakery where I work have Boos Block tops. 10/10, they're great to work on and still look nice after taking a beating from 8-10+ hours of continuous use every day.
For the pizza oven one what I recommend is 2 things
Either a DIY party where everyone gets to make their own pizza!
Or like the one you mentioned to make it work get one of those plastic tables or whatever the big ones, setup All your ingredients, dough (you could if you want pre roll it) cheese sauce toppings etc, and then you could do what you wanted to do in the vid
I agree with most of your points, but I have a Lodge enamel cast iron Dutch oven and have used it for several years now. It still looks brand new and is a great option!
For a “budget” brand, Lodge makes some damn good cast iron.
100% agree on the pizza oven, not only for the performance but also for the social and stress inducing reasons you mentioned. There is such a steep learning curve and finesse of technique involved and if you're not using it all the time, you're gonna forget what you learned. And when you use it, you're likely having people over so the stakes are high to produce good results.
Remodeled our kitchen in 2019 and was having a ball making breads and cookies when the Kitchen Aid stand mixer we had stopped working. I knew the problem was the switch and thanks to something called the internet, I was able to figure out the replacement part I needed {and how to replace that part} and I was back in business for less than $70. No idea how available parts are for other manufactures, but parts for Kitchen Aid products are easy to find and in my case plug and play!
Great points. Many thanks.
I’m literally in the market to buy my first (chosen by me) stove so THANK YOU for your input. If you can make a $900 oven work for you that well then I can too ☺️
I love my KitchenAid. I’ve had it for over 12 years now and I use it all the time. It’s a beast. Well worth the money. I got it as a wedding present. And it outlived the marriage. 😂
I love my Kitchen Aid stand mixer given to me as a present. I have a crappy vent hood and can’t wait to toss it during my kitchen remodel. One of my favorite pan is just a plain stainless sterl one.