@andycooksbackof house - could you share what the schedule is on the main channel? I know you do longer videos on YT on a Saturday and then this on a Sunday but what about Instagram? Do you stick to trying to release a hey babe video once a week or a request from the test kitchen? And now a techniques video on a Tuesday? Would be keen to know how you plan it out!
@@andycooksbackofhouse I like the idea of getting what you can afford and then replacing with better quality as time goes on - even if it's one pan at a time. Oddly the first cookset my wife and I bought about 28 years ago still survives in the presence of a single surviving non-stick milk-pan that refuses to die - and the coating is still perfect. It probably cost about 5 quid as part of a larger set.
20 years ago I saw a large, cast iron pan at a garage sale. It was rusty and in need of love, but it was 10 bucks. Cleaned it up, seasoned it... and 20 years later it's still going strong. I guess the moral of the story is that even if you neglect it, it will forgive you and still last forever.
Honestly I've never heard of them even getting damaged from dropping, hell I dropped one on a tile floor and somehow nothing was hurt. (I'd just gotten it and while trying to season I bumped the hot surface.) The only way I know of hurting them is thermal shocking them. But maybe it being hot stopped it from cracking when dropped.
@@LA666zara nice. I killed my mom's cast iron skillet. But it already had a crack, the origins of which are unknown. I dropped it, as I am known to do, on a ceramic floor. Sad day.
Andy lad you just come across so well. Grounded, passionate, engaged, entertaining. There’s no other food creators who compare in being such a perfect combo of skilled, informative, and natural. I really think you make the best cooking content on this platform.
Man Andy, for a guy with 20+ years of professional experience working in professional kitchens in some very high-end places you're almost too humble! I love cooking, food science etc. but I don't have the experience you have. Just because some people in comments might know something you don't doesn't ever mean people are "tearing you apart", especially when you compare it to the volume of knowledge you bring almost effortlessly to every video or short you make. Like my favourite thing about your stuff is how much you tend to focus on food from other cultures instead of straight up food porn content. Don't get me wrong, I love me some food porn content every once in a while, but you don't just do that and that's why I always come back to these channels of yours. On average, you pack more knowledge into 5 seconds of video than any random youtube commenter puts into 500 words. So long as you're happy to keep making stuff I'm always happy to tune in. When it comes to non-stick stuff, I'm with you. I have a big one for delicate foods like eggs and other similar bits but I've never ventured into cast iron or carbon steel so maybe I should broaden my horizons once this non-stick wears out on me. There's a tonne of research done on how the production of non-stick pans is very toxic for environments and ecologies nearby to the manufacturing plants, so yeah we gotta find a better solution. As well, if you get a non-stick pan too hot it will off-gas and can give you "polymer fume fever" which is essentially a flu induced by overheating the pan causing the non-stick coating to vaporize. If you have a pet bird, it will pretty much instantly die to overheated polymer fumes as they're insanely toxic to most if not all birds. I got gifted a copper saucier a few years ago for my birthday, it's a similar size to your stainless steel saucier and from a Belgian company called Falk. They make their copper pieces to order and they are lovely, although mine has a patina from using it too much but hey it adds character. In saying that, the lid for my saucier alone was €100, definitely not cheap! Copper is great for cooking but absolutely a luxury, nobody needs it per sé. But when it comes to heat conductivity it's crazy how fast it can heat things up, whether its for boiling pasta or searing chicken it's pretty much ready to go from cold in less than 2 or so minutes at most. If you ever wanna treat yourself to the high end stuff, look up Duparquet and their solid silver line of cookware. Silver is pretty much the best material for cooking in terms of heat conductivity and natural non-stick capabilities. But it's SILVER. an 11.5" frying pan costs $7,500! Maybe in another lifetime!
I think it may be a crate & barrel exclusive. I came across it the other day. Quite striking, bowl isn’t sold separately yet. Comes in an olive green with that wooden bowl for $699
A couple of years ago I got a voucher for a homeware store and treated myself to a 5-ply stainless steel frying pan. It is such a workhorse, lovely to cook with and, with the occasional scrub down with Barkeepers friend, it looks as good as the day I got it. I currently have a good quality non-stick saute pan that I use for risotto and the like, but once that starts failing that will be subbed out with a stainless steel equivalent. I'll always keep a non-stick frying pan around for eggs, but I'm very much aligned with your thinking of buying things to last.
This is why I much prefer Andy’s videos. Too many youtubers show off their expensive range of cookwear and make you feel like you need it to cook well. The one I see a lot is a saucepan must be triple ply etc and not just be plated at the bottom. It was good to see Andy has some older stuff that was plated and can see the seam on the bottom and he was clearly fine using that before. Most normal homecooks can’t justify spending loads and those videos put you off even trying. Just like the knife video, you can see he is very aware of peoples budgets and would rather see people cooking than spending loads.
My suggestion for the non-stick dilemma is pretty simple . Make them out of a base material that will last , and have a return/exchange program . Have the manufacturer give you a credit toward new pans by returning the old ones . Then the manufacturer takes them , strips them , and puts a new finish on the inside . Now they're ready to be used again .that would eliminate all but the non stick coating being thrown away .
There’s a swedish chef, Tareq Taylor, who has started a line with a return programme. Sadly it’s not heard of, seen out there in commersials and what have you, as it should. Then again no one of the chefs here are very loud or tooting their horns about their cookware lines if they have one. Tbh they should. When I need to switch out my non-stick I’m going for one of those pans!
I'm not sure stripping , prepping and recoat them will be cheaper than making a new one. Actually I don't think non stick pan should exist. I've wasted so much money on it thinking that another brand might be the solution. It's so limited in usage and so intolerable of mistakes. 1 miss and the coat is gone. Making a perfect omelet with cash iron or carbon steel isn't hard. Having a non stick last over 3 months is hard.
@@largelampard3721 I've had 2 non-stick pans that are well over 13 years old, with minimal scratching. Carbon steel is cool, but non-stick absolutely has an important place.
There is a German brand named "Hoffmann" that does exactly the same thing. A pan is around 100€. Reapplying the coating is 19€. Including shipping. I own two of their pans, really enjoy them. @@gellawella
I really like carbon steel pans. They are similar to cast iron, but are a bit lighter. They do get quite heavy when they are large, but the smaller ones are really nice, especially on a gas stove
Well, the thing about carbon steel, well, at least in my experience is that they work really well on gas range and is like lighter cast iron on gas, but then that's about it. They are smooth, so they don't hold onto seasoning as well as cast iron. They suck on electric, IR, or induction. Or perhaps the coil diameters on my cooktops is too small for the larger carbon steel pans. They heat unevenly on electrical cooktops. Cast iron work better, at least in my experience.
I love how passionate you are about the tools we need in our kitchens. I'm from the UK and when me and my husband first moved in together we had very little money and a baby on the way. Money was obviously going towards our baby but still needed all the home items. I actually remember going to the shops and looking for a set of kitchenware and how pricey it was even back then and im only talking 20 yrs. We had gone for a medium priced range set and it served us well for a couple yrs but found we had you defo get what you pay for and up graded the next time round. Thank you for showing us all this demonstration i hope it helps all first time buyers of this stuff. Wish Andy was around when i needed advice on this stuff.
I'm glad you took something from this video! It's definitely worth investing in quality cookware but maybe that's just one piece at a time rather than a 10-piece set.
The comment about missing Alex's face on you tube is so real I miss his journeys through food and him showing progression in improving recipes, was always one of my favourite content creaters
I hope Alex comes back to youtube when he is ready. But someone that is also very passionate about good now have a huge hole to fill if they want to make a move in to the RUclips space. I know of no other Chanel on RUclips that does the typ of content he did even with how popular food youtube is.
Great overview, Andy! I tend prefer enameled cast iron Dutch ovens to the raw finish for things like stews soups, etc. It allows you to cook more acidic foods like tomatoes and also makes it easier to see where your food is at in terms of browning, etc.
I'm really getting into cooking and baking now so I'm finding I need long lasting and good quality pots and pans so your video has saved me researching all of this. I know these are really expensive but I'd rather spend a decent amount of money if that means not buying multiple pieces even if they are cheap cos like yourself I am mindful of what rubbish I'm sending to the landfill. Thank you for collating this together, it was really interesting and beneficial to me.
The one thing that surprise me is that the pots come without a lid. I mostly use the lid if only to safe energy or keep the food hot for a longer period of time.
When I first moved out on my own 10 years ago I bought an 8 pan stainless steel set from Costco for under $200 and still love them. I have supplemented the set with a couple extra small saucepans because I often find I need those the most if I'm cooking an elaborate meal. The ones with glass lids and pour spouts are also underrated luxuries for seeing how something is simmering and basically a built in sieve
My 1970’s Namco stainless steel Adelaide made pots and pans still going strong. Remodelled kitchen in 2013 and gas was not an option anymore so went induction and had to change all pots and pans… re homed all my Namco to family and friends. I managed with bare essentials and am finding good quality stainless steel in charity shops, buy them for a few dollars and clean them up and very happy. All my new induction nonstick failed within a few months so in the bin and looking for other options at the moment.
This video is gold. I've recently got the 'bug' to get away from 'non stick' frying pans. I don't think it matters how much you spend on them, they all break down and you will be left going "oh bugger, gotta buy a new pan". Affordable cast iron: for those in Australia, Kmart have cast iron skillets, currently $18 each. You will find them in the 'camping' area (cos everyone uses a cast iron skillet and take so much weight with them when they go camping lol). Bunnings have a very slightly larger cast iron skillet for $24, again in the 'camping' area. Yes, both 'made in China', and I have no idea whether the quality of one cast iron thing, made in 'somewhere', is better than the cast iron thing made in 'elsewhere'. I figure cast iron = cast iron and, since this is my venture into cast iron, be reasonable about how much I spend and how much I get. If someone has proof that a US made or European fancy-pants made or $$$$$$ wherever made is better than the Chinese version then let me know, I'm all ears. Both the pans I have are almost completely flat bottoms and when you put them on the stove top you don't notice any wobbling around (I have a gas cook top so they stay put, even when I'm stirring or breaking up mince vigorously with 2 spatulas). Both skillets, both Kmart and Bunnings versions, are 'rough' surfaces, not the super smooth ones some pricier skillets will have (machined perfectly smooth, therefore more $$$ which is fair). But I will tell you one thing - after going through the basic seasoning process, and learning how to cook with cast iron i.e. pre-heat, use oil (canola, grapeseed, olive oil, I even use butter for my fried eggs), I basically have non-stick skillets. These cast iron skillets I have are in use every day - bacon and eggs every morning. So they're gonna build up that non-stick layer Mr Andy talks about. I haven't ventured into stainless skillets yet but I figure cast iron ones, coupled with my good quality stainless steel pots, will suffice. For now ;-)
I have to limit my obsession with cookware because I live in a tiny place (prob a good thing really!). One day I got rid of all my hand-me-down cookware and replaced it with a dutch oven, triple-ply medium stainless sauce pan (All-Clad), and triple-ply stainless 10-inch skillet (also All-Clad) and those three things made cooking so much more enjoyable over using junk that was junk to begin with and then handed down to me because it became too junky for someone else! I was able to go far with just those three things, but having nice cookware really motivated me, so like you mentioned, I have been slowly building my collection. I know it's an indulgence, but one thing I love is my really nice stainless flared roasting pan. It's total overkill, but pulling that baby hot out of the oven makes me feel like a boss! Lastly, I don't know what it's like outside of the USA, but here we have stores like HomeGoods, which sell overstock from manufacturers and all the time I'm seeing amazing deals, like high quality triple-ply stainless cookware for 1/5th the normal cost, so for people getting started, there are tons of deals out there if you know where to look.
Would love to see a video on how you clean your pots. I always seem to have baked on grease that never seems to go away so I'd love to hear your professional tips and tricks.
+1 for Bar Keapers Friend I would almost never cook in my stainless steel if it wasn't for this miracle powder. I didn't want to get it for the longest while as I thought it was cheating or something stupid like that, I do not regret changing my mind in the slightest.
Really enjoyed the video chef. You demystified the process of figuring out which pans are a must have for a home cook. Just a word about the cooper pot. We have always made candy in a copper pot. I have no idea of the science behind it but in our experience sugar melts better in a cooper saucepan. That said, we've only ever bought them at estate sales as they are very expensive new. Thank you again for another informative video chef.
One of our favorite pans is a stainless steel pastaiola from an Italian manufacturer. We do have enameled cast iron from Le Creuset and Staub and 4 ply stainless steel pots and fry pans from All-Clad. Great discussion Andy and really helpful guidance on the starter pack.
Years ago I bought a stainless steel frying pan. Used it a couple of times and gave up because it stuck all the time. Recently I discovered the secret of heating it up first. Now stainless steel is my new favourite to cook with. As you say, heat it up first and eggs never stick. I have now purchased stainless steel pots. Loving them. Also have a stainless steel pressure cooker. Amazing. Thanks for your vids. They are very enlightening. Keep up the good work.
Re the weight of pans - my partner struggles with that on my cast-iron pans; so always wanted some flimsy Briscoe non-stick as well. We found a compromise in carbon-steel pans from a local restaurant supply shop. They were cheaper than Tefal*, are nice and light but mostly work (in terms of seasoning & durability) the way my cast-iron do. Still use the latter for steaks or anything I want a really even sear, but the carbon steel have been great. Just went and looked them up - they were some brand called Pujadas, and they're still cheap as, NZ$40-90 depending on the size and they range from 20-40cm so good variety in size and they nest!
Happy with my 28cm Matfer Bourgeat black carbon steel. Had for about 10 years now and its well seasoned and has a great non stick patina. I purchased from overseas but Chefs Warehouse in Aus. has for around $70. Develops a nice crust on steaks, good for crispy skin salmon and it’s non stick enough for omelettes- just too heavy to flip. However, I find the 28cm a bit large for 2 people - not ideal for trying to butter baste 2 steaks and also my wife struggles with the weight. I would consider another a bit smaller for these reasons and reserve the larger for dinner parties.
Where I live I have a metal scrapper that drives down my street about once a week (corresponding to garbage pickup). Anytime I throw out metal I put it at the end of my driveway and he loads it up and takes it to a metal scrapper where it gets melted down and recycled. They get paid by type of metal and weight. I tossed my inexpensive nonstick wok to him and another small non stick pan after many years of use and I saw scratches in it (I use wood and rubber spatulas but it still wears after a while). I now use a Made In carbon steel wok and Matfer 10” carbon steel fry pan. Those are my two go tos. Wipe it down after use and grease it if it looks dry. Much lighter than cast iron though I have some of those and use them as well. I’ve use my cast iron and carbon steel cookware over the grill and in my pizza oven. You can beat them to hell and they just hold up. Can’t say enough good things about them. Little by little I save and buy more as I need them. Lodge is an inexpensive American brand of cast iron.
The pan you refer to as a shallow braiser at 5:15, which I see here listed as a saute pan, is my favorite pan. It's the most versatile IMO and can pretty much do what a fry pan and a dutch oven can do in smaller quantities. I was gifted a 4qt saute pan when I moved out like a decade ago and it's the only thing I used for about 90% of my meals. Massively underrated pan!
I think the nice thing about big-ish saucier is you have the bottom cooking surface of a 10 inch skillet but raised rims for containing splatter kind of like a wok. So either that or a stainless steel skillet. Depending on how many people you are cooking for a 5-6 quart enamel dutch oven is good enough for some stock. And is less maintenance for average people than a full on cast iron. A non stick aluminum pan if not ripping hot constantly will last an average person 1- to 2 years depending on if they take care of it. You may need a different set of silicone/nylon utensils which is added cost. If people are up for an inbetween of cast iron seasoning and stainless weight there are carbon steel pans. You can also try darto international for a more inexpensive option with flat shipping rate. Its a piece of metal that gets the job done. I feel like 90% of people stainless is just easier. You can cooked acidic foods in it. You can have a bunch of burnt sticky black carbon on it and boiling it with some water oil and vinegar. You hit diminishing returnd massively after 50 to 80 dollars on pots and pans. And you don't need to get them new either. It largely comes down to lifestyle and time. Do you have time to care for your tools? Nothing is buy it for life without maintenance. Many people could benefit from just using their oven and making sheet tray meals. Arguably the best investment anyone could do is learning how to season / mix and build flavors. Your combination of equipment will take time and experience. If you want to ensure food safety get a food thermometer. Cut things down to similar sizes/surface area to ensure even cooking. Pasta, greens, protein, sauce. Mix them up and you could make any number of different combinations. There is no same in cooking a bunch of chicken and then jusy adding sauce and seasoning to it.
If I was setting up a new kitchen, I recommend the stainless steel for everything. It can be very cheap and it can be dishwashed. I think you could go even smaller than Andy's starter set - just one frypan and one saucepan is all you really need to start. Then collect pieces to suit your cooking style and budget. My daughter brought a A$20 24cm fry pan from Target for her university flat in 2018. It has a high polish cook surface and is surprisingly easy to get a non-stick cook and clean. I think the high polish makes a difference. For my kitchen I brought a 30cm carbon steel frypan by BluSteel for A$42 in the winter sales. I'm hoping it lasts and will replace the teflon non-stick pans that never last and can cost x5 as much! I think carbon steel might be the material that Andy calls 'rolled steel' and 'light cast iron' in this video.
Honestly as firstly as a uni student and then in the Navy (and not wanting a lot of stuff to lug around) I grabbed a professional SS wok first (and I'm not of Asian background for those counting). I could do most things with that, though I also really love cooking Stock so my next purchase was an 8L or so pasta pot (outer pot with an inner strainer pot). This was great for stock esp for 1 person. In addition to these 2, I had my Nans copper bottomed milk warmer, great for heating small things. You can go along way with the first 2. I always wanted to avoid the situation I saw many of my friends in where they had cupboards and cupboards of saucepans and pots they never used. I have since added some cast iron pots/pans: cast iron small saucepan and french pan that I love that can also go in the oven. I will never by "non-stick" products. Every pot I buy will be SS, Cast iron, or carbon steel. Love every single video Andy and here, taking people through what is important and why. Hopefully you can stop people buying stuff they don't need, only to be replaced by even more stuff etc.
Love watching your videos with your thoughts on different kitchen tools today is pots .. Pots and more pots l love all my pots, and all my pots were from op shops on my travels over the years 20+ if l have to replace them ,its bc they go to pot luck dinners and dont return ty kids...but all gud it just means lets go op shopping kids lolz ... Two 2 things l hv bought bn non stick nd a wok ..😊
Many years ago I had a solid fuel stove that was offered with a 10cm / 4in plinth to bring it up to standard kitchen worktop height, ie from 80 to 90 cm (32-36"). We didn't have the plinth and it made handling pots, especially when full, so much easier that I've suggested lower cooktop surfaces ever since.
Excellent video Andy, and especially thanks for your advocacy for alternatives to non-stick pans at 21:30. The environmental damage caused by their manufacture, the 'forever chemicals', is significant. Your channel is excellent - please keep up the good work.
I love using Bar Keeper’s Friend on stainless steel. It’s like magic. Just melts away all the polymerized oils stuck onto the pan. I combine it with a non-scratch scouring pad, and it’s SO satisfying. Shoulda mentioned that Andy! 😊
I love your work. My family loves your work by virtue of eating the results of what I learn. Even if they are a bit sick of me regaling Andy Cooks stories. But I couldn't get through this video. The sounds of swallowing were like reverse ASMR. Bit much for me but I will be back next week. Thank you for the great content.
Great video, thanks. I'm a long time home cook using cast iron at home and camping. trying to use stainless steel 7.2 lt stock pot now for cheese making. find it a bit difficult to adapt to after cast iron (not for cheese making btw). any tips maybe. i've burnt a few milk heats and also using induction for first time, no problem on gas.
21:46 Very well said. And you’re right, stainless steel pans are having a “moment”. I really want to get away from Teflon. Many people I know want to as well. I think the microplastics and dangers of Teflon have *really* been more on people’s minds the last year or so more than before. You’re so right that we need a better solution because those pans are just ending up in a landfill.
I bought my first Solidteknics Aus-ion skillet in 2015. I've punished it hard for 9 years and apart from the seasoning it's in the same condition as the day it arrived. Really great value for money.
In my first apartment, I managed with, a 10 litre stainless with lid (pasta, soups, stews), a small s/s saucepan and a medium size frying pan (teflon in those days). Next investment - or gift - was a dutch oven. As with all equipment try and spend on the very best your budget will allow, I still have - not including the frying pan - all my original stuff, 45 years later including my knives.
I bought the Skottsberg wok (they call it a wok?) pan online, delivered into Brisvegas for a decent price, based on your recommendation (thank you for the discounts code!) - you sold me when you tounge in cheek said that it can be put in a dishwasher. As a pretend cook (and being a qualified baker/pastrycook) I am getting back into cooking and for time saving, I prefer anything that goes into a dishwasher. I just don't have a lot of time for clean up and looking for where things are so Mise en place and clean up as you go is very important to me (and was when I was in the trade). The pan is amazing and watching you use it is food porn for me! I do own teflon and also carbon steel woks (which do not see the dishwasher) for purpose but love the Skottsberg for just cooking large quantities of all sorts of food, not just stir fry and just staying clean with a quick wash out and into the dishwahwer! Thank you for your recommendation I can certainly agree that the Skottsberg is a lifetime investment - and this is not an paid endorsement, I spent my own hard earned on it if anyone is questioning.
Thanks Andy! Also love that you're repping so many Aussie brands. Didn't even know we had a few options for quality local products in this area. I only snorted a little when you didn't recognise the Baccarat brand 🤣
When I first moved out, all my cooking for 2 years came out of one aluminium frypan. Looking back I'm surprised, but it got it done. Learning to make a reusable cartouche out of aluminium foil did help.
I've recently switched to stainless steel pans and I'm really enjoying cooking with them. I bought a cheap Tramontina set off eBay to test out an experiment that ended up failing, so tried the set out instead. I'm loving them! I use the big stainless over my favorite cast iron pan now.
perferct - thanks Andy. Great advice.... I'm about to bin half the nonsense pots and pans in my kitchen - will certainly invest in just one or two new pieces. It looks like I have everything else for now. Brilliant.
Absolutely delighted with this video because the "starter pack" is exactly what I have assembled (apart from the cast iron skillet, which I am currently saving for 😊) Thank you
Big Stock Pots are great if you are putting up produce from the garden. 8 Quarts is 7.57 Litres. Thank you for this! I have really enjoyed the tour of your Knives, Tools and Pans & Pots... but you did mention the Oven Trays, are you going to do those too? Are they not all just cookie sheets?
Hi Andy….I loved this video🤗🤗….appreciate your recommendation on the “must haves” for the home cook and the “add ons”👌👌you were mindful of the expense and that’s so important ….thank you!!👏👏
Primo! What was important to me was how you went bare bones at the end and then added extras in. Also, the spiel about adding when you can over time. I'm gonna do it. I'm gonna move away from non sick into stainless steel and cast iron. If you burnt a stainless steel pan, how would you clean it? With a steelo ?
Thank you for this breakdown! We've been considering upgrading to a nice set but don't really know where to start outsode of what is advertised on our feeds!
Thanks for the professional viewpoint. Curious that carbon steel isn't more represented. I have some from a restaurant supply store very inexpensively, and it's light and non-stick
Im pretty sure that last pan at 17:24 is actually carbon steel...the finish is far too smooth for your average cast iron (although i do know there are smooth finished cast irons)...most half decent woks are also made from carbon steel i believe
That 20 mins you need to get the stainless spick and span can be cut down by at least 2/3rd if you use an electric pot scrubber. The right mop on the end and a bit of stainless cleaner really speeds it up. I dont use it every time but after a month or if its really dirty it aids the process. I still just use an old right angle cordless drill. Copped heaps of smart ass comments from the ex and family but once they saw it work got asked if they could borrow it LOL. Worth a thought if you hate doing this, better than severe chems.
Andy any tips on how to keep your stainless steel looking good? Seems to be an art to keeps spots and stains away, can be difficult to manage for us that have newly switched over..
Non scratching scour pads and cleansers containing oxalic acid ie. Bon Ami, Bar Keepers Friend will make stainless shine like new. Allow cleanser time to work, don't rush with the scrub pad.
The wife and I bought what was at the time, 1990, a very expensive set of stainless steel pots and pans and we still use them today, 34 years later. We've had the same cast iron frypan for even longer. Question for next week Andy, what's your take on using a copper bowl when beating egg whites to prevent separation? As I understand it there is a chemical reaction between the whites and the copper that means you can't over beat them. Thanks.
GREAT ADVICE THANK YOU... Here's another tip. Garage sales, estate sales, car boot sales, antique stores, thrift ships - or even hand-me-downs from Grandma :-) that's where I have acquired all of my cast iron pans...because they DO last a life time - second hand and mostly already seasoned, just need a good clean/refresh. The only issue is that it is very rare to get the same brands, and they don't always stack or store well. From memory, the most I've paid was for dutch oven ~$40AUD. You really do need to handle the pans before you buy, because (as a small person) some of them are far too large/heavy for me... Hubby has to deal with the dutch oven if I have a roast in it 🙂
I have 3 stock pots, and I think the smallest one is ~19L. I also have a pressure cooker and a pressure canner. I actually need to get more pots in the middle size range, as well as a wider range of pans.
I am no pro cook but seeing you lay out some (c"mon--you know you have more) of your pans made me chuckle. Got the same problem and have a hard time finding places to stash them! Giant stock pot? yep. Dutch oven--sure, why not have five (all get used at some point)? Cast skillets? Sure--and in the garage I have a giant one with some crazy size--like, 24" or more--that only can be used in the oven, bbq or open fire. Why? It was on sale. But each pan has a story and they all get used. Great overview. Thanks.
I think you might be the only food RUclipsr I've ever seen with Solidteknics gear - I'm from UK and have one of their 30cm wrought iron fry pans - love it! Virtually indestructible and fantastic on the outdoor grill 👌
The ultimate setup is the one you can afford. I was given a hand me down set of Revere Ware sauce pans and stock pots. Still have them to this day and use them almost everyday. I also found my favorite N0.6 Cast Iron skillet i use for eggs in a garage sale for $2! Use what you like and get what you can afford, but I do stress like Andy that buying the cheap non stick pans from the grocery store and throwing them out after a month or two has to stop. We need to do better!
Great video Andy. As someone who is on a lower income I got all my pots and pans from a bigger box retail store. The pots are stainless and the pans non-stick ones with the ceramic coating. One question what it you option on the aluminum pots and pans or the carbon steel ones that are a lower price. Budget is really tight.
You aren't wrong about service life and cost of the tools of the trade. Before i got of the tools as an electrician, general acceptance was a set of screwdrivers will last 3 months before replacement. I copped a heap of crap from fellow workers for spending 15% more on the bees dick set of stainless squirrels. 3 years later i had not snapped a single one. So the cheap man pays twice, or in this case 12 times. So granted if its something you use on the rare occasion, no need to spash out, but if its a go to daily use thing, think with your head not your wallet.
I really enjoyed this video. Could you recommend sheet pans as well? Ideally those with wire racks. The staple is nordicware, but they are tricky to get in the EU and also the larger sizes do not fit EU ovens.
I’m surprised you haven’t any steamer pots in the mix. I like to steam veggies & often have a tower going on 🤣 I love the solidtekics frypans & was very lucky to get a few of them cheaper on their first kickstarter; as much as I love them I can’t justify upgrading to their pots anytime soon. Love seeing what you regularly use, I don’t feel so bad about my many pans myself! I don’t need all of them but I like them for different things 😊
Hey Andy, thanks for this video it was very interesting. Can you do a techniques video for both cast iron and stainless steel. I bought stainless but ended up returning as I just couldn't get the technique down but would love to learn.
saucepan, skillet, larger cast iron skillet. Always single-piece or riveted. I think that's most important for home cooks because so many in stores are designed with a handle that will fall off and use a screw you need a specialty bit for.
From what I understand, stainless steel has much lower heat conductiviry compared to cast iron, and it's one of the reasons they do 3 ply in the first place. What do you think?
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Katelyn is away for one video and you are straight into Only Pans!
😂😂
Yes! … Andy’s Only Pans Site 😂😂😂
I salute you.
Ah hell. He's selling crock shots... Get money play boy. 😂😂
This comment made me snort 🤣
Don't worry Andy, we know your integrity is strong you dont have to warn us. You're not going to be on cofeezilla anytime soon
Coffeezilla is a legend, but definitely don't want to be a focus of one of his videos
I'm all in on AndyCooks token!
@andycooksbackof house - could you share what the schedule is on the main channel? I know you do longer videos on YT on a Saturday and then this on a Sunday but what about Instagram?
Do you stick to trying to release a hey babe video once a week or a request from the test kitchen? And now a techniques video on a Tuesday?
Would be keen to know how you plan it out!
Andy would bring a new meaning to "Pump the stock".
Love your advocacy for things that last!
Love even more how your aware that money is an issue fpr many people out there.
It can be hard when it comes to cookware so I hope this helped a little bit
@@andycooksbackofhouse I like the idea of getting what you can afford and then replacing with better quality as time goes on - even if it's one pan at a time. Oddly the first cookset my wife and I bought about 28 years ago still survives in the presence of a single surviving non-stick milk-pan that refuses to die - and the coating is still perfect. It probably cost about 5 quid as part of a larger set.
20 years ago I saw a large, cast iron pan at a garage sale. It was rusty and in need of love, but it was 10 bucks. Cleaned it up, seasoned it... and 20 years later it's still going strong. I guess the moral of the story is that even if you neglect it, it will forgive you and still last forever.
Honestly I've never heard of them even getting damaged from dropping, hell I dropped one on a tile floor and somehow nothing was hurt. (I'd just gotten it and while trying to season I bumped the hot surface.)
The only way I know of hurting them is thermal shocking them. But maybe it being hot stopped it from cracking when dropped.
Nice! that cast iron pan will outlast us all.
@@LA666zara nice. I killed my mom's cast iron skillet. But it already had a crack, the origins of which are unknown. I dropped it, as I am known to do, on a ceramic floor. Sad day.
Andy lad you just come across so well. Grounded, passionate, engaged, entertaining. There’s no other food creators who compare in being such a perfect combo of skilled, informative, and natural. I really think you make the best cooking content on this platform.
Man Andy, for a guy with 20+ years of professional experience working in professional kitchens in some very high-end places you're almost too humble! I love cooking, food science etc. but I don't have the experience you have. Just because some people in comments might know something you don't doesn't ever mean people are "tearing you apart", especially when you compare it to the volume of knowledge you bring almost effortlessly to every video or short you make. Like my favourite thing about your stuff is how much you tend to focus on food from other cultures instead of straight up food porn content. Don't get me wrong, I love me some food porn content every once in a while, but you don't just do that and that's why I always come back to these channels of yours. On average, you pack more knowledge into 5 seconds of video than any random youtube commenter puts into 500 words. So long as you're happy to keep making stuff I'm always happy to tune in.
When it comes to non-stick stuff, I'm with you. I have a big one for delicate foods like eggs and other similar bits but I've never ventured into cast iron or carbon steel so maybe I should broaden my horizons once this non-stick wears out on me. There's a tonne of research done on how the production of non-stick pans is very toxic for environments and ecologies nearby to the manufacturing plants, so yeah we gotta find a better solution. As well, if you get a non-stick pan too hot it will off-gas and can give you "polymer fume fever" which is essentially a flu induced by overheating the pan causing the non-stick coating to vaporize. If you have a pet bird, it will pretty much instantly die to overheated polymer fumes as they're insanely toxic to most if not all birds.
I got gifted a copper saucier a few years ago for my birthday, it's a similar size to your stainless steel saucier and from a Belgian company called Falk. They make their copper pieces to order and they are lovely, although mine has a patina from using it too much but hey it adds character. In saying that, the lid for my saucier alone was €100, definitely not cheap! Copper is great for cooking but absolutely a luxury, nobody needs it per sé. But when it comes to heat conductivity it's crazy how fast it can heat things up, whether its for boiling pasta or searing chicken it's pretty much ready to go from cold in less than 2 or so minutes at most.
If you ever wanna treat yourself to the high end stuff, look up Duparquet and their solid silver line of cookware. Silver is pretty much the best material for cooking in terms of heat conductivity and natural non-stick capabilities. But it's SILVER. an 11.5" frying pan costs $7,500! Maybe in another lifetime!
Thanks bro, appreciate it!
admiring that beautiful kitchenaid mixer in the back left corner! that bowl is gorgeous
New addition as part of a brand deal but I am loving it, it's a good looking machine.
Yes ... I noticed that with envy too!
I think it may be a crate & barrel exclusive. I came across it the other day. Quite striking, bowl isn’t sold separately yet. Comes in an olive green with that wooden bowl for $699
A couple of years ago I got a voucher for a homeware store and treated myself to a 5-ply stainless steel frying pan. It is such a workhorse, lovely to cook with and, with the occasional scrub down with Barkeepers friend, it looks as good as the day I got it. I currently have a good quality non-stick saute pan that I use for risotto and the like, but once that starts failing that will be subbed out with a stainless steel equivalent. I'll always keep a non-stick frying pan around for eggs, but I'm very much aligned with your thinking of buying things to last.
This is why I much prefer Andy’s videos.
Too many youtubers show off their expensive range of cookwear and make you feel like you need it to cook well. The one I see a lot is a saucepan must be triple ply etc and not just be plated at the bottom. It was good to see Andy has some older stuff that was plated and can see the seam on the bottom and he was clearly fine using that before.
Most normal homecooks can’t justify spending loads and those videos put you off even trying.
Just like the knife video, you can see he is very aware of peoples budgets and would rather see people cooking than spending loads.
My suggestion for the non-stick dilemma is pretty simple . Make them out of a base material that will last , and have a return/exchange program . Have the manufacturer give you a credit toward new pans by returning the old ones . Then the manufacturer takes them , strips them , and puts a new finish on the inside . Now they're ready to be used again .that would eliminate all but the non stick coating being thrown away .
There’s a swedish chef, Tareq Taylor, who has started a line with a return programme. Sadly it’s not heard of, seen out there in commersials and what have you, as it should. Then again no one of the chefs here are very loud or tooting their horns about their cookware lines if they have one. Tbh they should.
When I need to switch out my non-stick I’m going for one of those pans!
I'm not sure stripping , prepping and recoat them will be cheaper than making a new one.
Actually I don't think non stick pan should exist. I've wasted so much money on it thinking that another brand might be the solution. It's so limited in usage and so intolerable of mistakes. 1 miss and the coat is gone.
Making a perfect omelet with cash iron or carbon steel isn't hard. Having a non stick last over 3 months is hard.
@@largelampard3721 I've had 2 non-stick pans that are well over 13 years old, with minimal scratching. Carbon steel is cool, but non-stick absolutely has an important place.
There is a German brand named "Hoffmann" that does exactly the same thing. A pan is around 100€. Reapplying the coating is 19€. Including shipping. I own two of their pans, really enjoy them. @@gellawella
I really like carbon steel pans. They are similar to cast iron, but are a bit lighter. They do get quite heavy when they are large, but the smaller ones are really nice, especially on a gas stove
I think some of Andy's pans were carbon steel (like the black pan with the silver riveted handle). But maybe they call it something different in Aus?
Well, the thing about carbon steel, well, at least in my experience is that they work really well on gas range and is like lighter cast iron on gas, but then that's about it. They are smooth, so they don't hold onto seasoning as well as cast iron. They suck on electric, IR, or induction. Or perhaps the coil diameters on my cooktops is too small for the larger carbon steel pans. They heat unevenly on electrical cooktops.
Cast iron work better, at least in my experience.
I love how passionate you are about the tools we need in our kitchens. I'm from the UK and when me and my husband first moved in together we had very little money and a baby on the way. Money was obviously going towards our baby but still needed all the home items. I actually remember going to the shops and looking for a set of kitchenware and how pricey it was even back then and im only talking 20 yrs. We had gone for a medium priced range set and it served us well for a couple yrs but found we had you defo get what you pay for and up graded the next time round.
Thank you for showing us all this demonstration i hope it helps all first time buyers of this stuff. Wish Andy was around when i needed advice on this stuff.
I'm glad you took something from this video! It's definitely worth investing in quality cookware but maybe that's just one piece at a time rather than a 10-piece set.
Love you Andy, you're one of the most down to earth professional chef's on youTube.
thank you 🙏
The comment about missing Alex's face on you tube is so real I miss his journeys through food and him showing progression in improving recipes, was always one of my favourite content creaters
I do have a bamboo steamer and one steamer pot but I find I generally roast, blanch or pan-fry my veggies more than steam them.
I hope Alex comes back to youtube when he is ready. But someone that is also very passionate about good now have a huge hole to fill if they want to make a move in to the RUclips space. I know of no other Chanel on RUclips that does the typ of content he did even with how popular food youtube is.
Just incase you missed it Alex has posted, get over there and show the guy some love!
Second hand / goodwill stores can be a gold mine for affordable sometimes quality pots and pans
Great overview, Andy! I tend prefer enameled cast iron Dutch ovens to the raw finish for things like stews soups, etc. It allows you to cook more acidic foods like tomatoes and also makes it easier to see where your food is at in terms of browning, etc.
I'm really getting into cooking and baking now so I'm finding I need long lasting and good quality pots and pans so your video has saved me researching all of this. I know these are really expensive but I'd rather spend a decent amount of money if that means not buying multiple pieces even if they are cheap cos like yourself I am mindful of what rubbish I'm sending to the landfill. Thank you for collating this together, it was really interesting and beneficial to me.
Finally you started an onlypans
The one thing that surprise me is that the pots come without a lid. I mostly use the lid if only to safe energy or keep the food hot for a longer period of time.
Very much appreciate the honest disclaimer at the beginning! Wish every content creator would go about it like you did.
I appreciate that!
Love this vid! Very relaxing to watch you go through the collection
Glad you enjoyed!
Love the series. Thanks for making these!
When I first moved out on my own 10 years ago I bought an 8 pan stainless steel set from Costco for under $200 and still love them. I have supplemented the set with a couple extra small saucepans because I often find I need those the most if I'm cooking an elaborate meal. The ones with glass lids and pour spouts are also underrated luxuries for seeing how something is simmering and basically a built in sieve
My 1970’s Namco stainless steel Adelaide made pots and pans still going strong. Remodelled kitchen in 2013 and gas was not an option anymore so went induction and had to change all pots and pans… re homed all my Namco to family and friends. I managed with bare essentials and am finding good quality stainless steel in charity shops, buy them for a few dollars and clean them up and very happy. All my new induction nonstick failed within a few months so in the bin and looking for other options at the moment.
Charity shops and garage sales are great places to pick up some decent old cookware!
Why did you need to get all new pans? Did none of your pans work on induction?
@@ian4683 no, none of my old pans worked. Induction is an electromagnetic field of heat.
@@LadyLynne I know, just really surprised that none of your pans had enough ferro metals in them to work.
@@ian4683 it was annoying that they didn’t work.
This video is gold. I've recently got the 'bug' to get away from 'non stick' frying pans. I don't think it matters how much you spend on them, they all break down and you will be left going "oh bugger, gotta buy a new pan". Affordable cast iron: for those in Australia, Kmart have cast iron skillets, currently $18 each. You will find them in the 'camping' area (cos everyone uses a cast iron skillet and take so much weight with them when they go camping lol). Bunnings have a very slightly larger cast iron skillet for $24, again in the 'camping' area. Yes, both 'made in China', and I have no idea whether the quality of one cast iron thing, made in 'somewhere', is better than the cast iron thing made in 'elsewhere'. I figure cast iron = cast iron and, since this is my venture into cast iron, be reasonable about how much I spend and how much I get. If someone has proof that a US made or European fancy-pants made or $$$$$$ wherever made is better than the Chinese version then let me know, I'm all ears. Both the pans I have are almost completely flat bottoms and when you put them on the stove top you don't notice any wobbling around (I have a gas cook top so they stay put, even when I'm stirring or breaking up mince vigorously with 2 spatulas). Both skillets, both Kmart and Bunnings versions, are 'rough' surfaces, not the super smooth ones some pricier skillets will have (machined perfectly smooth, therefore more $$$ which is fair). But I will tell you one thing - after going through the basic seasoning process, and learning how to cook with cast iron i.e. pre-heat, use oil (canola, grapeseed, olive oil, I even use butter for my fried eggs), I basically have non-stick skillets. These cast iron skillets I have are in use every day - bacon and eggs every morning. So they're gonna build up that non-stick layer Mr Andy talks about. I haven't ventured into stainless skillets yet but I figure cast iron ones, coupled with my good quality stainless steel pots, will suffice. For now ;-)
I have to limit my obsession with cookware because I live in a tiny place (prob a good thing really!). One day I got rid of all my hand-me-down cookware and replaced it with a dutch oven, triple-ply medium stainless sauce pan (All-Clad), and triple-ply stainless 10-inch skillet (also All-Clad) and those three things made cooking so much more enjoyable over using junk that was junk to begin with and then handed down to me because it became too junky for someone else!
I was able to go far with just those three things, but having nice cookware really motivated me, so like you mentioned, I have been slowly building my collection. I know it's an indulgence, but one thing I love is my really nice stainless flared roasting pan. It's total overkill, but pulling that baby hot out of the oven makes me feel like a boss!
Lastly, I don't know what it's like outside of the USA, but here we have stores like HomeGoods, which sell overstock from manufacturers and all the time I'm seeing amazing deals, like high quality triple-ply stainless cookware for 1/5th the normal cost, so for people getting started, there are tons of deals out there if you know where to look.
Would love to see a video on how you clean your pots. I always seem to have baked on grease that never seems to go away so I'd love to hear your professional tips and tricks.
Bar Keepers Friend 😉
+1 for Bar Keapers Friend
I would almost never cook in my stainless steel if it wasn't for this miracle powder. I didn't want to get it for the longest while as I thought it was cheating or something stupid like that, I do not regret changing my mind in the slightest.
I think the solidteknics pans are wrought iron. Same properties as cast iron but a lot less weight.
Really enjoyed the video chef. You demystified the process of figuring out which pans are a must have for a home cook. Just a word about the cooper pot. We have always made candy in a copper pot. I have no idea of the science behind it but in our experience sugar melts better in a cooper saucepan. That said, we've only ever bought them at estate sales as they are very expensive new. Thank you again for another informative video chef.
I totally agree about your choices in pots and pans. Your Grandchildren will be making decisions about which pots or pans they want.
One of our favorite pans is a stainless steel pastaiola from an Italian manufacturer. We do have enameled cast iron from Le Creuset and Staub and 4 ply stainless steel pots and fry pans from All-Clad. Great discussion Andy and really helpful guidance on the starter pack.
Years ago I bought a stainless steel frying pan. Used it a couple of times and gave up because it stuck all the time. Recently I discovered the secret of heating it up first. Now stainless steel is my new favourite to cook with. As you say, heat it up first and eggs never stick. I have now purchased stainless steel pots. Loving them. Also have a stainless steel pressure cooker. Amazing.
Thanks for your vids. They are very enlightening. Keep up the good work.
Re the weight of pans - my partner struggles with that on my cast-iron pans; so always wanted some flimsy Briscoe non-stick as well. We found a compromise in carbon-steel pans from a local restaurant supply shop. They were cheaper than Tefal*, are nice and light but mostly work (in terms of seasoning & durability) the way my cast-iron do. Still use the latter for steaks or anything I want a really even sear, but the carbon steel have been great.
Just went and looked them up - they were some brand called Pujadas, and they're still cheap as, NZ$40-90 depending on the size and they range from 20-40cm so good variety in size and they nest!
That's a great price for a carbon steel pan!
Happy with my 28cm Matfer Bourgeat black carbon steel. Had for about 10 years now and its well seasoned and has a great non stick patina. I purchased from overseas but Chefs Warehouse in Aus. has for around $70. Develops a nice crust on steaks, good for crispy skin salmon and it’s non stick enough for omelettes- just too heavy to flip. However, I find the 28cm a bit large for 2 people - not ideal for trying to butter baste 2 steaks and also my wife struggles with the weight. I would consider another a bit smaller for these reasons and reserve the larger for dinner parties.
Where I live I have a metal scrapper that drives down my street about once a week (corresponding to garbage pickup). Anytime I throw out metal I put it at the end of my driveway and he loads it up and takes it to a metal scrapper where it gets melted down and recycled. They get paid by type of metal and weight. I tossed my inexpensive nonstick wok to him and another small non stick pan after many years of use and I saw scratches in it (I use wood and rubber spatulas but it still wears after a while). I now use a Made In carbon steel wok and Matfer 10” carbon steel fry pan. Those are my two go tos. Wipe it down after use and grease it if it looks dry. Much lighter than cast iron though I have some of those and use them as well. I’ve use my cast iron and carbon steel cookware over the grill and in my pizza oven. You can beat them to hell and they just hold up. Can’t say enough good things about them. Little by little I save and buy more as I need them. Lodge is an inexpensive American brand of cast iron.
I appreciate the integrity, always.
The pan you refer to as a shallow braiser at 5:15, which I see here listed as a saute pan, is my favorite pan. It's the most versatile IMO and can pretty much do what a fry pan and a dutch oven can do in smaller quantities. I was gifted a 4qt saute pan when I moved out like a decade ago and it's the only thing I used for about 90% of my meals. Massively underrated pan!
I think the nice thing about big-ish saucier is you have the bottom cooking surface of a 10 inch skillet but raised rims for containing splatter kind of like a wok. So either that or a stainless steel skillet.
Depending on how many people you are cooking for a 5-6 quart enamel dutch oven is good enough for some stock. And is less maintenance for average people than a full on cast iron.
A non stick aluminum pan if not ripping hot constantly will last an average person 1- to 2 years depending on if they take care of it. You may need a different set of silicone/nylon utensils which is added cost.
If people are up for an inbetween of cast iron seasoning and stainless weight there are carbon steel pans. You can also try darto international for a more inexpensive option with flat shipping rate. Its a piece of metal that gets the job done.
I feel like 90% of people stainless is just easier. You can cooked acidic foods in it. You can have a bunch of burnt sticky black carbon on it and boiling it with some water oil and vinegar.
You hit diminishing returnd massively after 50 to 80 dollars on pots and pans. And you don't need to get them new either.
It largely comes down to lifestyle and time. Do you have time to care for your tools? Nothing is buy it for life without maintenance. Many people could benefit from just using their oven and making sheet tray meals.
Arguably the best investment anyone could do is learning how to season / mix and build flavors. Your combination of equipment will take time and experience. If you want to ensure food safety get a food thermometer. Cut things down to similar sizes/surface area to ensure even cooking.
Pasta, greens, protein, sauce. Mix them up and you could make any number of different combinations.
There is no same in cooking a bunch of chicken and then jusy adding sauce and seasoning to it.
If I was setting up a new kitchen, I recommend the stainless steel for everything. It can be very cheap and it can be dishwashed. I think you could go even smaller than Andy's starter set - just one frypan and one saucepan is all you really need to start. Then collect pieces to suit your cooking style and budget. My daughter brought a A$20 24cm fry pan from Target for her university flat in 2018. It has a high polish cook surface and is surprisingly easy to get a non-stick cook and clean. I think the high polish makes a difference. For my kitchen I brought a 30cm carbon steel frypan by BluSteel for A$42 in the winter sales. I'm hoping it lasts and will replace the teflon non-stick pans that never last and can cost x5 as much! I think carbon steel might be the material that Andy calls 'rolled steel' and 'light cast iron' in this video.
In kitchen level quantities, you can basically approximate 1 quart = 1 litre. (It's more like 94.6% but that's not so material...)
I've been curious about the pot at 7:50 with the odd lid evver since I started following you because I'd never seen one before. Thanks for that.
Complete opposite here, I've seen him use this specific pot so often I would have bet it's his favourite of all hahahah
I have the same pot...it's from an Australian company called solidteknics
Honestly as firstly as a uni student and then in the Navy (and not wanting a lot of stuff to lug around) I grabbed a professional SS wok first (and I'm not of Asian background for those counting). I could do most things with that, though I also really love cooking Stock so my next purchase was an 8L or so pasta pot (outer pot with an inner strainer pot). This was great for stock esp for 1 person. In addition to these 2, I had my Nans copper bottomed milk warmer, great for heating small things. You can go along way with the first 2. I always wanted to avoid the situation I saw many of my friends in where they had cupboards and cupboards of saucepans and pots they never used. I have since added some cast iron pots/pans: cast iron small saucepan and french pan that I love that can also go in the oven. I will never by "non-stick" products. Every pot I buy will be SS, Cast iron, or carbon steel.
Love every single video Andy and here, taking people through what is important and why. Hopefully you can stop people buying stuff they don't need, only to be replaced by even more stuff etc.
I think a lot will agree, this is a great video and people love this format from you, Andy!
Love watching your videos with your thoughts on different kitchen tools today is pots ..
Pots and more pots l love all my pots, and all my pots were from op shops on my travels over the years 20+ if l have to replace them ,its bc they go to pot luck dinners and dont return ty kids...but all gud it just means lets go op shopping kids lolz ...
Two 2 things l hv bought bn non stick nd a wok ..😊
Many years ago I had a solid fuel stove that was offered with a 10cm / 4in plinth to bring it up to standard kitchen worktop height, ie from 80 to 90 cm (32-36"). We didn't have the plinth and it made handling pots, especially when full, so much easier that I've suggested lower cooktop surfaces ever since.
Thanks Andy. I am looking to upgrade my cookware so this is perfect. I just bought Marian's black steel wok so I'm glad to hear you like it = )
Excellent video Andy, and especially thanks for your advocacy for alternatives to non-stick pans at 21:30. The environmental damage caused by their manufacture, the 'forever chemicals', is significant. Your channel is excellent - please keep up the good work.
I just found you through YT shorts and you have the attitude I like. Direct, no bs. Im going to watch some more..
Love the realism. It comes through! ❤
I love using Bar Keeper’s Friend on stainless steel. It’s like magic. Just melts away all the polymerized oils stuck onto the pan. I combine it with a non-scratch scouring pad, and it’s SO satisfying. Shoulda mentioned that Andy! 😊
Thanks Andy! This was really informative and fun. Thanks for all the pros and cons.
I love your work. My family loves your work by virtue of eating the results of what I learn. Even if they are a bit sick of me regaling Andy Cooks stories. But I couldn't get through this video. The sounds of swallowing were like reverse ASMR. Bit much for me but I will be back next week. Thank you for the great content.
Great video, thanks. I'm a long time home cook using cast iron at home and camping. trying to use stainless steel 7.2 lt stock pot now for cheese making. find it a bit difficult to adapt to after cast iron (not for cheese making btw). any tips maybe. i've burnt a few milk heats and also using induction for first time, no problem on gas.
21:46 Very well said. And you’re right, stainless steel pans are having a “moment”. I really want to get away from Teflon. Many people I know want to as well. I think the microplastics and dangers of Teflon have *really* been more on people’s minds the last year or so more than before. You’re so right that we need a better solution because those pans are just ending up in a landfill.
I bought my first Solidteknics Aus-ion skillet in 2015. I've punished it hard for 9 years and apart from the seasoning it's in the same condition as the day it arrived. Really great value for money.
They have some great pans!
In my first apartment, I managed with, a 10 litre stainless with lid (pasta, soups, stews), a small s/s saucepan and a medium size frying pan (teflon in those days). Next investment - or gift - was a dutch oven. As with all equipment try and spend on the very best your budget will allow, I still have - not including the frying pan - all my original stuff, 45 years later including my knives.
I bought the Skottsberg wok (they call it a wok?) pan online, delivered into Brisvegas for a decent price, based on your recommendation (thank you for the discounts code!) - you sold me when you tounge in cheek said that it can be put in a dishwasher.
As a pretend cook (and being a qualified baker/pastrycook) I am getting back into cooking and for time saving, I prefer anything that goes into a dishwasher. I just don't have a lot of time for clean up and looking for where things are so Mise en place and clean up as you go is very important to me (and was when I was in the trade).
The pan is amazing and watching you use it is food porn for me! I do own teflon and also carbon steel woks (which do not see the dishwasher) for purpose but love the Skottsberg for just cooking large quantities of all sorts of food, not just stir fry and just staying clean with a quick wash out and into the dishwahwer!
Thank you for your recommendation I can certainly agree that the Skottsberg is a lifetime investment - and this is not an paid endorsement, I spent my own hard earned on it if anyone is questioning.
Yeah that Skottsberg wok (what I would call a saucier) is a great pan and I'm with you on the dishwasher, time-saving in the kitchen is everything
I am about to pull the trigger of getting the skottsberg wok and fry pan do you mind sharing the discount code?
Thanks Andy! Also love that you're repping so many Aussie brands. Didn't even know we had a few options for quality local products in this area. I only snorted a little when you didn't recognise the Baccarat brand 🤣
My memory isn't so great sometimes 😂
When I first moved out, all my cooking for 2 years came out of one aluminium frypan. Looking back I'm surprised, but it got it done. Learning to make a reusable cartouche out of aluminium foil did help.
Ngl I'm really loving the POV angle you got going on. Would be cool to see some behind the scenes with it during the main channel vids.
De buyer is the Name of the famous Brand from france. Steel Pans also the best from them.
Amazing informative video, all I'll add is save up and take advantage of sales 🥰
I've recently switched to stainless steel pans and I'm really enjoying cooking with them. I bought a cheap Tramontina set off eBay to test out an experiment that ended up failing, so tried the set out instead. I'm loving them! I use the big stainless over my favorite cast iron pan now.
Alex, just like you are G.O.A.T.'s for the food obsessed. Thanks for making these videos Andy.
Andy, a tip for combating the dry throat is to drink/gargle pineapple juice. I used to do it all the time when I was performing in choir.
perferct - thanks Andy. Great advice.... I'm about to bin half the nonsense pots and pans in my kitchen - will certainly invest in just one or two new pieces. It looks like I have everything else for now. Brilliant.
Love the solidteknics gear. My go to pans. Haven't tried their stainless steel stuff but swear by their AusIon range
Quarts to Liters is nearly one to one. 1qt = 950ml so for stock it’s fine to round up.
Absolutely delighted with this video because the "starter pack" is exactly what I have assembled (apart from the cast iron skillet, which I am currently saving for 😊) Thank you
Sup yall, winding down after a late night in the bar in MN USA. Love your content as always, cheers mate!
Hope you enjoyed this week's video!
@andycooksbackofhouse I absolutely did! Love the content, please stay awesome!
Big Stock Pots are great if you are putting up produce from the garden. 8 Quarts is 7.57 Litres.
Thank you for this! I have really enjoyed the tour of your Knives, Tools and Pans & Pots... but you did mention the Oven Trays, are you going to do those too? Are they not all just cookie sheets?
Hi Andy….I loved this video🤗🤗….appreciate your recommendation on the “must haves” for the home cook and the “add ons”👌👌you were mindful of the expense and that’s so important ….thank you!!👏👏
Primo! What was important to me was how you went bare bones at the end and then added extras in. Also, the spiel about adding when you can over time. I'm gonna do it. I'm gonna move away from non sick into stainless steel and cast iron. If you burnt a stainless steel pan, how would you clean it? With a steelo ?
Thank you for this breakdown! We've been considering upgrading to a nice set but don't really know where to start outsode of what is advertised on our feeds!
Thanks for the professional viewpoint. Curious that carbon steel isn't more represented. I have some from a restaurant supply store very inexpensively, and it's light and non-stick
Thanks Andy! Now I know what's wrong with the stock pot, ours is super thin and yes, stuff sticks to it in spots.
Im pretty sure that last pan at 17:24 is actually carbon steel...the finish is far too smooth for your average cast iron (although i do know there are smooth finished cast irons)...most half decent woks are also made from carbon steel i believe
That 20 mins you need to get the stainless spick and span can be cut down by at least 2/3rd if you use an electric pot scrubber. The right mop on the end and a bit of stainless cleaner really speeds it up. I dont use it every time but after a month or if its really dirty it aids the process. I still just use an old right angle cordless drill. Copped heaps of smart ass comments from the ex and family but once they saw it work got asked if they could borrow it LOL. Worth a thought if you hate doing this, better than severe chems.
Thank you Andy awesome video! Nice pots.
Andy any tips on how to keep your stainless steel looking good? Seems to be an art to keeps spots and stains away, can be difficult to manage for us that have newly switched over..
Give 'Barkeepers Friend' a try. Its a powdered cleaner that you use with water.
Non scratching scour pads and cleansers containing oxalic acid ie. Bon Ami, Bar Keepers Friend will make stainless shine like new. Allow cleanser time to work, don't rush with the scrub pad.
I'll chat about it in the next video ✌️
The wife and I bought what was at the time, 1990, a very expensive set of stainless steel pots and pans and we still use them today, 34 years later. We've had the same cast iron frypan for even longer.
Question for next week Andy, what's your take on using a copper bowl when beating egg whites to prevent separation? As I understand it there is a chemical reaction between the whites and the copper that means you can't over beat them. Thanks.
Thank-you Andy.
GREAT ADVICE THANK YOU... Here's another tip. Garage sales, estate sales, car boot sales, antique stores, thrift ships - or even hand-me-downs from Grandma :-) that's where I have acquired all of my cast iron pans...because they DO last a life time - second hand and mostly already seasoned, just need a good clean/refresh. The only issue is that it is very rare to get the same brands, and they don't always stack or store well. From memory, the most I've paid was for dutch oven ~$40AUD. You really do need to handle the pans before you buy, because (as a small person) some of them are far too large/heavy for me... Hubby has to deal with the dutch oven if I have a roast in it 🙂
I have 3 stock pots, and I think the smallest one is ~19L. I also have a pressure cooker and a pressure canner. I actually need to get more pots in the middle size range, as well as a wider range of pans.
Loved this. Thanks Andy.
I am no pro cook but seeing you lay out some (c"mon--you know you have more) of your pans made me chuckle. Got the same problem and have a hard time finding places to stash them! Giant stock pot? yep. Dutch oven--sure, why not have five (all get used at some point)? Cast skillets? Sure--and in the garage I have a giant one with some crazy size--like, 24" or more--that only can be used in the oven, bbq or open fire. Why? It was on sale. But each pan has a story and they all get used. Great overview. Thanks.
Love your honesty.
I have a lot of cast iron, all purchased at garage sales and thrift stores. Most is Griswold, Lodge is too heavy. Wagner is good too.
I think you might be the only food RUclipsr I've ever seen with Solidteknics gear - I'm from UK and have one of their 30cm wrought iron fry pans - love it! Virtually indestructible and fantastic on the outdoor grill 👌
The ultimate setup is the one you can afford. I was given a hand me down set of Revere Ware sauce pans and stock pots. Still have them to this day and use them almost everyday. I also found my favorite N0.6 Cast Iron skillet i use for eggs in a garage sale for $2! Use what you like and get what you can afford, but I do stress like Andy that buying the cheap non stick pans from the grocery store and throwing them out after a month or two has to stop. We need to do better!
Great video Andy. As someone who is on a lower income I got all my pots and pans from a bigger box retail store. The pots are stainless and the pans non-stick ones with the ceramic coating. One question what it you option on the aluminum pots and pans or the carbon steel ones that are a lower price. Budget is really tight.
Bring on the trays and tins! Thanks Andy.
I'd switch out the pressure cooker for a 11 in 1 electric multi cooker. Takes care of your pressure cooker, Stock pot, casserole, rice cooker etc
You aren't wrong about service life and cost of the tools of the trade. Before i got of the tools as an electrician, general acceptance was a set of screwdrivers will last 3 months before replacement. I copped a heap of crap from fellow workers for spending 15% more on the bees dick set of stainless squirrels. 3 years later i had not snapped a single one. So the cheap man pays twice, or in this case 12 times. So granted if its something you use on the rare occasion, no need to spash out, but if its a go to daily use thing, think with your head not your wallet.
Hi Andy, 1qt / 1 quart is almost exactly 1L it's only a few mL different so 8qt is about 8L give or take a cup or 2.
I really enjoyed this video.
Could you recommend sheet pans as well? Ideally those with wire racks. The staple is nordicware, but they are tricky to get in the EU and also the larger sizes do not fit EU ovens.
I’m surprised you haven’t any steamer pots in the mix. I like to steam veggies & often have a tower going on 🤣
I love the solidtekics frypans & was very lucky to get a few of them cheaper on their first kickstarter; as much as I love them I can’t justify upgrading to their pots anytime soon.
Love seeing what you regularly use, I don’t feel so bad about my many pans myself! I don’t need all of them but I like them for different things 😊
He has bamboo steamers in some other videos
Yes, I love my metal steamer baskets!!
Great vid, I could have used that some 25 years ago. Bought so much s**t over the years I ended up never using..
Hey Andy, thanks for this video it was very interesting. Can you do a techniques video for both cast iron and stainless steel. I bought stainless but ended up returning as I just couldn't get the technique down but would love to learn.
saucepan, skillet, larger cast iron skillet. Always single-piece or riveted. I think that's most important for home cooks because so many in stores are designed with a handle that will fall off and use a screw you need a specialty bit for.
From what I understand, stainless steel has much lower heat conductiviry compared to cast iron, and it's one of the reasons they do 3 ply in the first place. What do you think?