Thank you, Jed, for this insight. This is why I am keeping my basic cheap 12.5“ (32 cm) cast iron skillet but buying the small Stargazer for everyday use. 😎 My big 8 liter pot is actually I saved because my daughter wanted to discard it. My husband found a new screw for the lid and it’s working like a charm- 2-4 times a year. 😅
Great topic! Lots of jumping off points to it. I've incidentally managed to do some of what you mentioned, and in other areas, it didn't even cross my mind. Thanks for the 'food for thought'! : D One piece I've neglected that I really need is a great high usage sautee pan. If you're up for a video on that subject, that would be awesome. Thanks again, I greatly appreciate you and your work.
Great advice. Agree that All-Clad quality has gone downhill. I sold off my older discontinued All Clads at incredibly inflated auction prices on eBay and replaced them all with better performing pieces. As an induction user I’ve replaced all my cast iron with 6mm thick aluminum disc bottom stainless cookware. It heats slower and retains heat longer than cast iron. Down to three brands in my kitchen - Demeyere (probably the best overall in product selection and function… look at the Intense line as it is a 5 ply with better finish than the Industry line) Fissler (Profi) for heat retention and evenness surpassing cast iron on a stovetop, and Faulk (Copper Coeur as I also have induction stoves.. ) the thickest clad copper on the market at prices half the competition. Even the 2.5 mil copper is less than half the price of the competitors at easily equal the quality. Just the highest quality Belgian-made fully clad copper cookware on the market and extremely heavy.
I’m in the market for some good quality stainless steel saucepans/skillets. Unfortunately fully clad (3/5 ply construction) just isn’t a thing in New Zealand. They aren’t available in stores, even the more expensive cookware stores. I’ve found some Le Creuset ones online in NZ but I’d like a little more choice. Might have to get something shipped from the States on Amazon or something.
Hi, I found a few New Zealand dealers of Demeyere here: www.fishpond.co.nz/c/Kitchen/q/Demeyere+Cookware millyskitchen.co.nz/collections/demeyere Search Demeyere
I managed to get a set of all-clad d5 at a good price while working at a kitchen retailer. In your opinion is there a huge difference between the d5 and the Atlantis? If you had to pick some must haves in the Atlantis, that I should keep my eye on and trade out some of my all clad for, what would they be? Thanks!
Hi, thanks for the note. The short answer is yes, there is a massive difference between straight 5-ply cookware, of any brand, and Atlantis. The unique construction and materials used by Atlantis make it the best stainless cookware in the world. Note, this only applied to the pots....the pans are very high quality but they are 7 ply material. I've found that people love the saute pans in Atlantis and that is where most people spend the extra cash. I hope that helps!
Ty! I posted on another vid about needing to purchase new cookware. This is perfect! I don’t agree with buying the set because it doesn’t always suit my needs.
Hi, great videos. I was debating a pure cast iron Dutch oven vs and Staub one. Because Staub Dutch oven is enamelled, wouldn’t it wear away over time? I’m trying to be more environmentally conscious and get things that will last. Thanks!
Both are very hardwearing but have their cons that do need just a bit of care. Pure cast iron needs very regular seasoning or it will rust; enamelled on the other hand can develop scratches over time if you use metal utensils/scourer. I personally would go with enamelled -- it's much easier to maintain as long as I don't use metal. That said I do love a pure cast iron frying pan.
do we really need both a braiser and a dutch oven? sorry further in the video you say not everyone needs both.lol. Love the video. I am a cookware junky for sure. Anything you would recommend that you really love , one item. I am always looking for new something. I have an induction cooktop. thanks
I have recently subscribe to your channel, im loving your honest reviews. Do you have a video on like misen coockware review? Im just curious because i have those and also a 5 ply copper core kitchen aid skillet. Besides the misen having an aluminum core is there a major difference in 3 ply or 5 ply using copper or aluminum? Thanks
Hey, probably way too late for you but for others who may stumble upon this comment, there is no major difference between 3 and 5 ply. There is more aluminium in the middle of the pan which CAN heat faster but I find they retain heat about the same. This means that you may be slightly quicker working with 5 ply over 3 ply but will get similar levels of browning. You may also find the pan to be slightly more responsive to heat due to there being more aluminium proportional to stainless steel. In the end, I don't find the difference to be worth the money. I brought a 3 ply 12" all clad skillet and it's been perfect for everything I throw at it. My advice is get a higher quality 3 ply instead of lower quality but similarly priced 5 ply. It really doesn't make all that much difference and technique will be the far more important to the cooking of your food than the number of layers of conducting material in the pan.
Thanks for the video. But don't you think 5 ply is often lands on heavier side. I am seeing a lots of folks who get past 40s getting rid of copper core of 5 plys for Tramontina or D3 for daily use.
@@loopbloke Ah, sorry. I thought you meant a lot of people. Yes, there are definitely those that struggle at any age but in general, 5-ply is not considered heavy cookware.
@@Cook-Culture forst of all I am not talking about restaurant uses at all. In restaurant, those who make decision on purchases are not the ones who clean them. I am solely talking about home use.. by lot, I meant whoever I talk to (ofcourse those who cook regularly), almost 90% of them buys 5 ply or copper core end up hardly using it on regular basis.
I want to thank you for sharing such valuable information and helping people to make better choices for our health and the environment! What pot do you think would be the healthiest choice when making stock? Particularly when making a bone stock when it requires 12-24 hours of simmering. I was thinking about stainless steel pots, however, I am concerned with chromium and nickel leaching into the stock after so many hours of simmering. additionally, I found that some enameled pots have lead in their coating and may leach into the food as well. Could you please share your thoughts on that?
Hi, thanks for the comment. There are a few reports that do highlight added minerals from certain types of cookware. I do not have the knowledge of all brands to be able to properly suggest a brand that may be best. I suggest to connect with the brand that you like and ask them if they can comment. Good luck!
@Tatiana_77, I would still go with enameled, but look for high quality brand like Austrian brand Riess or Le Creuset. Riess is very old company and beloved in Europe where I live. Still owned and run by family. Top quality, al par with Le Creuset, and certainly on a pricier side for enameled cookware, but won't break the bank. I have some of their pieces for over 20 years now and I'm very happy, they look, feel and perform as new. If high quality, enamel coating is actually inert glass, completely neutral.
Hi Jed, great info, …had a question on field..my lodge, is very solid feeling, nice weight and heft, feels like it will handle anything you throw at it, and still be there for the great grand kids…I hear field, is much much lighter…will it perform, with the same versatility and end results, or is it more for light duty/specialties?
Hi Rick, the Field line is somewhat lighter but not that considerable. They definitely have enough material to make them suitable for any job. That said, if you want a high-end heavy cast iron pan, I suggest Stargazer.
Is there any advantage to a sauce pan over saucier? I’m thinking of getting the 2.1 and 3.5qt sauciers for my new induction, but I wonder if I’m missing anything by not getting a sauce pan?
Personally, I only use saucier pans. We sell more sauce pots and pans overall but I believe it only because people have not experienced the versatility of a saucier. I should probably make a video on this!
@@Cook-Culture awesome thanks for the advice! I think that would make a great video. Sauciers are often mentioned in passing and in a few articles, but I don’t think I’ve seen any dedicated videos.
Here is the thing that always has me wondering..cook an identical recipe using a $250 or more vs. a $50 pot step by step and tell me the difference in preperation and taste. If an argument is to be made that the $250+ pot is more durable, well a $50 pot user would need to burn through five pots before matching the other...is more expensive truly better?
Hi, I tried to season my De Buyer by ovens, using soybean oil, following you tutorials but the colors were not consistent, there were many golden shiny areas on the silver surface and when I used my hand on it it was rough, not flat, I think I applied the oil unevenly , but I tried to dip the towel to the oil and massage all over the pan. Could you give me some advice? Should I scrub all those areas and try some new seasoning cycles?
Hi, thanks. I have not used Soy bean oil and am not sure how much fibre it has, I use grapeseed. The trick with seasoning is many micro thing layers. If you have any tackiness then I suggest you scrub down and start again
3ply... wow... if only it would be so easy to find in stores... Most of the shit in EU is 1ply ikea type crap, only choose your poision: Most of them is aluminium
@petepixo, try to find Mehrzer Triply line of cookware. Mehrzer is a brand name, not a factory, but they had several good manufacturers in Europe to produce for the brand. Triply line used to be manufactured in Portugal and Serbia, both factories are reputable and with long history. II read somewhere that Mehrzer moved Triply production to China but I can't confirm. Anyway, I have Triply set made in Europe for several years already and it proved to be good quality.
Hi, I'm a retailer, as in I sell this cookware. They don't pay me, I pay them to buy it and then resell it. I promote de Buyer because I believe that are one of the best in class. I only promote and sell things that I would have myself and do not take payment to say things that I don't know to be true or do not believe in.
Thank you, Jed, for this insight. This is why I am keeping my basic cheap 12.5“ (32 cm) cast iron skillet but buying the small Stargazer for everyday use. 😎
My big 8 liter pot is actually I saved because my daughter wanted to discard it. My husband found a new screw for the lid and it’s working like a charm- 2-4 times a year. 😅
Hi Jed, love your videos, been binge watching them. Thank you for sharing your valuable information and opinions.
Glad you like them! You're welcome!
In your explanatory videos they are excellent thank god there are people like you smart who fluently explain to the details just thank you👍
Glad to be of help! Thank you
Great topic! Lots of jumping off points to it. I've incidentally managed to do some of what you mentioned, and in other areas, it didn't even cross my mind. Thanks for the 'food for thought'! : D One piece I've neglected that I really need is a great high usage sautee pan. If you're up for a video on that subject, that would be awesome. Thanks again, I greatly appreciate you and your work.
Thanks so much! Lots to come
Well put together and very informative. Agree with you on so many points.
Great advice. Agree that All-Clad quality has gone downhill. I sold off my older discontinued All Clads at incredibly inflated auction prices on eBay and replaced them all with better performing pieces. As an induction user I’ve replaced all my cast iron with 6mm thick aluminum disc bottom stainless cookware. It heats slower and retains heat longer than cast iron. Down to three brands in my kitchen - Demeyere (probably the best overall in product selection and function… look at the Intense line as it is a 5 ply with better finish than the Industry line) Fissler (Profi) for heat retention and evenness surpassing cast iron on a stovetop, and Faulk (Copper Coeur as I also have induction stoves.. ) the thickest clad copper on the market at prices half the competition. Even the 2.5 mil copper is less than half the price of the competitors at easily equal the quality. Just the highest quality Belgian-made fully clad copper cookware on the market and extremely heavy.
Great choices!!
I’m in the market for some good quality stainless steel saucepans/skillets. Unfortunately fully clad (3/5 ply construction) just isn’t a thing in New Zealand. They aren’t available in stores, even the more expensive cookware stores. I’ve found some Le Creuset ones online in NZ but I’d like a little more choice. Might have to get something shipped from the States on Amazon or something.
Hi, I found a few New Zealand dealers of Demeyere here: www.fishpond.co.nz/c/Kitchen/q/Demeyere+Cookware millyskitchen.co.nz/collections/demeyere Search Demeyere
I bought a wmf 24 cm pot second hand for 35 euro. Good price and a new one
I managed to get a set of all-clad d5 at a good price while working at a kitchen retailer. In your opinion is there a huge difference between the d5 and the Atlantis? If you had to pick some must haves in the Atlantis, that I should keep my eye on and trade out some of my all clad for, what would they be?
Thanks!
Hi, thanks for the note. The short answer is yes, there is a massive difference between straight 5-ply cookware, of any brand, and Atlantis. The unique construction and materials used by Atlantis make it the best stainless cookware in the world. Note, this only applied to the pots....the pans are very high quality but they are 7 ply material. I've found that people love the saute pans in Atlantis and that is where most people spend the extra cash. I hope that helps!
@@Cook-Culture Thanks!
Ty! I posted on another vid about needing to purchase new cookware. This is perfect! I don’t agree with buying the set because it doesn’t always suit my needs.
Great! Glad it was helpful.
I think Demeyere is worth the cost.
Fantastic advice.
Hi, great videos. I was debating a pure cast iron Dutch oven vs and Staub one. Because Staub Dutch oven is enamelled, wouldn’t it wear away over time? I’m trying to be more environmentally conscious and get things that will last. Thanks!
Both are very hardwearing but have their cons that do need just a bit of care. Pure cast iron needs very regular seasoning or it will rust; enamelled on the other hand can develop scratches over time if you use metal utensils/scourer.
I personally would go with enamelled -- it's much easier to maintain as long as I don't use metal. That said I do love a pure cast iron frying pan.
Can you please recommend brands, besides your own? What about allclad, le creust, and xtrema?
I bought an Amazon Basics 7.5 liter enameled cast iron Dutch oven and am completely sassified with it. So far.....
Please recommend excellent quality SS Dutch oven?
So good! Curious: if a pan extends way beyond the size of a gas burner, is it too big?
Depends on the cooktop but newer ones should be fine
do we really need both a braiser and a dutch oven? sorry further in the video you say not everyone needs both.lol. Love the video. I am a cookware junky for sure. Anything you would recommend that you really love , one item. I am always looking for new something. I have an induction cooktop. thanks
My favorite pieces are a #8 cast iron skillet and a 3 qt saucer pan. That's all I need.
I have recently subscribe to your channel, im loving your honest reviews. Do you have a video on like misen coockware review? Im just curious because i have those and also a 5 ply copper core kitchen aid skillet. Besides the misen having an aluminum core is there a major difference in 3 ply or 5 ply using copper or aluminum? Thanks
Hey, probably way too late for you but for others who may stumble upon this comment, there is no major difference between 3 and 5 ply. There is more aluminium in the middle of the pan which CAN heat faster but I find they retain heat about the same. This means that you may be slightly quicker working with 5 ply over 3 ply but will get similar levels of browning. You may also find the pan to be slightly more responsive to heat due to there being more aluminium proportional to stainless steel.
In the end, I don't find the difference to be worth the money. I brought a 3 ply 12" all clad skillet and it's been perfect for everything I throw at it. My advice is get a higher quality 3 ply instead of lower quality but similarly priced 5 ply. It really doesn't make all that much difference and technique will be the far more important to the cooking of your food than the number of layers of conducting material in the pan.
Thanks for the video. But don't you think 5 ply is often lands on heavier side. I am seeing a lots of folks who get past 40s getting rid of copper core of 5 plys for Tramontina or D3 for daily use.
HI, in my experience I find that people who are concerned with 5ply weight are in their 80's/+
@@Cook-Culture one has tennis elbow and the other person has arthritis. Both are in early and late 40s...
@@loopbloke Ah, sorry. I thought you meant a lot of people. Yes, there are definitely those that struggle at any age but in general, 5-ply is not considered heavy cookware.
@@Cook-Culture forst of all I am not talking about restaurant uses at all. In restaurant, those who make decision on purchases are not the ones who clean them. I am solely talking about home use.. by lot, I meant whoever I talk to (ofcourse those who cook regularly), almost 90% of them buys 5 ply or copper core end up hardly using it on regular basis.
I want to thank you for sharing such valuable information and helping people to make better choices for our health and the environment!
What pot do you think would be the healthiest choice when making stock? Particularly when making a bone stock when it requires 12-24 hours of simmering. I was thinking about stainless steel pots, however, I am concerned with chromium and nickel leaching into the stock after so many hours of simmering. additionally, I found that some enameled pots have lead in their coating and may leach into the food as well. Could you please share your thoughts on that?
Hi, thanks for the comment. There are a few reports that do highlight added minerals from certain types of cookware. I do not have the knowledge of all brands to be able to properly suggest a brand that may be best. I suggest to connect with the brand that you like and ask them if they can comment. Good luck!
@Tatiana_77, I would still go with enameled, but look for high quality brand like Austrian brand Riess or Le Creuset. Riess is very old company and beloved in Europe where I live. Still owned and run by family. Top quality, al par with Le Creuset, and certainly on a pricier side for enameled cookware, but won't break the bank. I have some of their pieces for over 20 years now and I'm very happy, they look, feel and perform as new. If high quality, enamel coating is actually inert glass, completely neutral.
Curious what are your thoughts on cast iron
Hi Jed, great info, …had a question on field..my lodge, is very solid feeling, nice weight and heft, feels like it will handle anything you throw at it, and still be there for the great grand kids…I hear field, is much much lighter…will it perform, with the same versatility and end results, or is it more for light duty/specialties?
Hi Rick, the Field line is somewhat lighter but not that considerable. They definitely have enough material to make them suitable for any job. That said, if you want a high-end heavy cast iron pan, I suggest Stargazer.
How I get it in Bangladesh?
Is it’ possible?
You only carry Field. Do you also have Stargazer? What is your opinion on Butterpat?
Hi, we carry Field and Stargazer (stock arriving next week). I have not used Butterpat yet.
Is there any advantage to a sauce pan over saucier? I’m thinking of getting the 2.1 and 3.5qt sauciers for my new induction, but I wonder if I’m missing anything by not getting a sauce pan?
Personally, I only use saucier pans. We sell more sauce pots and pans overall but I believe it only because people have not experienced the versatility of a saucier. I should probably make a video on this!
@@Cook-Culture awesome thanks for the advice! I think that would make a great video. Sauciers are often mentioned in passing and in a few articles, but I don’t think I’ve seen any dedicated videos.
As an average cook….not bad,not “home chef”. Will I notice a difference between the allclad D5 or demeyere?
Not really. The main differences are the handle and rivets. That's personal preference.
Great video. Thank you
Glad you liked it!
Here is the thing that always has me wondering..cook an identical recipe using a $250 or more vs. a $50 pot step by step and tell me the difference in preperation and taste. If an argument is to be made that the $250+ pot is more durable, well a $50 pot user would need to burn through five pots before matching the other...is more expensive truly better?
Buy used premium. Prices can be 40-80% lower than new, so you get premium quality for the price of cheapos.
Great advice!
So confusing, Dr. Gundy in his videos advises against the use of cast iron as it leaches iron which accelerates aging.
Haha. Dr. Gundy....🦆
But .. generally a set it much cheaper than piecing it out .. other than cast .. cast is the best bang for the buck individually .. cheers!
Hi, I tried to season my De Buyer by ovens, using soybean oil, following you tutorials but the colors were not consistent, there were many golden shiny areas on the silver surface and when I used my hand on it it was rough, not flat, I think I applied the oil unevenly , but I tried to dip the towel to the oil and massage all over the pan. Could you give me some advice? Should I scrub all those areas and try some new seasoning cycles?
Hi, thanks. I have not used Soy bean oil and am not sure how much fibre it has, I use grapeseed. The trick with seasoning is many micro thing layers. If you have any tackiness then I suggest you scrub down and start again
What is the best stainless steel pots? Made in Europe.
Demeyere....my opinion
@@Cook-Culture thanks
3ply... wow... if only it would be so easy to find in stores... Most of the shit in EU is 1ply ikea type crap, only choose your poision: Most of them is aluminium
@petepixo, try to find Mehrzer Triply line of cookware. Mehrzer is a brand name, not a factory, but they had several good manufacturers in Europe to produce for the brand. Triply line used to be manufactured in Portugal and Serbia, both factories are reputable and with long history. II read somewhere that Mehrzer moved Triply production to China but I can't confirm. Anyway, I have Triply set made in Europe for several years already and it proved to be good quality.
Is this HSN? How much are you being paid by Demeyer? Things that make you go hmm.......
Hi, I'm a retailer, as in I sell this cookware. They don't pay me, I pay them to buy it and then resell it. I promote de Buyer because I believe that are one of the best in class. I only promote and sell things that I would have myself and do not take payment to say things that I don't know to be true or do not believe in.