Without nitpicking I agree with you 100%. 😄 I like the philosophy bigger is better.. you can do smaller quantities in a larger pot/pan but you can't do larger qualities in a smaller pot/pan. I would advise never going over 70% capacity of your items. 12" stainless fry pan get a lid if you can. 8 quart stockpot or ceramic Dutch oven. (French oven) 3.5 quart Saucier pan Baking sheet favoring taller sides. I'm also a believer in dedicated egg pan and prefer non-stick. If you have a dedicated egg pan it's not going to wear out as fast only cooking eggs and it's less likely to get scratched up using propylene utensils and is a lot easier to maintain the seasoning fir eggs cooking just eggs. ✌😊 bon appetit
Appreciate it! I think it goes without saying that the "right" pots and pans will depend on the size of household and what you like to cook, but this list is a great place to start for most people.
Yes I have a non stick griddle pan bacon, egg pan, okonomiyaki that non stick and a small japanese pan for omelets forgot add that on my own comment. 97% is stainless pans is used to cook.
I LOVE pots, pans, bakeware. Alla that being said, I use my 80 yr old copper bottom Revere pans I inherited from my grandmother. I have a gigantic skillet, a 12” and a smaller 10”. I also have the giant stock pot, then a 3, 2, and 1 qt sauce pans, and a 3gal stock pan. These pans have zero dents despite not being babied. I also have Granny’s cast iron skillet, and Dutch oven, both also 80 years old. All of these are wicked workhorses. I also have a carbon steel wok which is a prized tool. It out performs the nonstick woks and stainless steel ones by miles. The high heat for Asian cooking kills and warps the non stick and stainless varieties. Bakeware I’m firmly in the Nordicware camp for Bundt pans or fancy shapes. A hint is to lightly spray with non stick spray, then sprinkle with granulated sugar, and cakes pop out perfectly every time. You’ll thank me later😆 I like Wilton cake pans because the sides are straight, but I also have heavier professional steel cake pans which also have straight sides. If you’re interested in the Revere ware pans, check thrift shops like Goodwill and Savers. Because they aren’t fashionable, you can pick them up for under $5, except the bigger stockpots. Those will set you back around $15-$25. But a far cry from $300 for some awkward fancy set. Cookware is so subjective, so find something that makes you love to stand at the stove!😍
I have never had a cast Iron Skillet and at 85 and having had 8 kids plus 18 foster kids - I did okay without. I do have a 2 Tramontina 7 Qt Dutch ovens that I bought when America's Test Kitchen recommended them decades ago - you can still get them today for $50 at Costco or Sams when they have them but they are too heavy for me now to use a lot. I do have 8 1/2 sheet pans because I bake - but Most of my pots are the Aluminum HUGE set from Wear Ever that they sold door to door back before WWII - I have my grandmother's set. You can still buy replacement wood handles for them. Other than a Non-stick skillet which I replace every so often - I do not need much else although my sister gave me a set of Tri-Ply Tramontina recently and they are pretty nice looking. It is a good thing I have a big house to store my Kitchen stuff. But I have both large and small sauce pans because I still heat my Tea Water in the small one after all these years.But what I do use a Lot and not on the list is my 9"/13" casserole Baking dishes (I have several in glass and ceramic and metal) - which I make all sorts of things more than just Mac and Cheese in.
@@josmith2002You need a fry pan, a sauce pan, and a stockpot/Dutch oven- Whatever you have you can make work - people have been cooking for thousands of years without tri-ply expensive stuff. ANd for home use - you do not need the most expensive all you need is to take care of what you have, A name on the pot like LeCreuset does not make better food - the cook does that. AS I said if you want a Dutch oven - the MUCH cheaper Tramontina will last your Kids lifetime after you pass it down in your will. Of course if you have nothing else to spend your money on -have at it - I had a gaggle of Kids,
Good recommendations. I got my Boy Scout Cooking Merit badge in 1956 and I've been home cooking ever since. I'll add this: Get a wire cooling rack (or two) for your sheet pans . They can be used for many things including draining french fries or other fried foods rather than using a paper towel. But they also work great for breaded foods which often benefit from sitting on a rack in your refrigerator for an hour after breading to help "set" the breading. Once the food goes into the fryer, you can replace the contaminated wire rack with a clean one for draining the fried food, using the same sheet pan in order to save washing up. And if you do any baking at all, get some silicone "Silpat" style baking mats. They used to be expensive, but now they're very reasonable. They're wonderful for cookies, etc. Match the size of your sheet pan to your wire racks and silicone baking mats. A home cook will also want at least a medium sized colander and possibly an inexpensive Asian wire "spider" which is handy for short pasta, french fries, and any deep fried food. Hint for men. Tell your wife that you're a home "chef" which is different from a home "cook" because a chef doesn't have to clean up.
This video is very much appreciated ... thank you ... ps ... I use my 4.6quart Lodge enamel coated Dutch oven for croc pot recipes with excellent reults and if the recipe calls for searing I do that in the Dutch oven at the onset...
My only nitpick was the non stick pan. Not necessary if your skillet stainless or cast iron is seasoned. I suggest a non essential enameled cast iron skillet in its place. Long lasting and versatile. Non stick, non reactive, retains heat well.
It's necessary. Nothing can beat the non stick when it comes to eggs. You need to heat up cast iron longer to achieve the desired non stickiness. Stop resisting. Get. The. Non-stick. Pan.
Pans: carbon steel for everyday frying, eggs, veggies, fish, and pancakes Cast iron for pasta sauces, meat etc. Pot: Le Creuset 28 inch Dutch oven for almost everything else - brilliant for rice, soups, baking bread etc. Sick and tired of “disposable” Teflon pans. They don’t deal well with heat and after a while they lose their non-stick characteristics, unlike my 15 year old carbon steel de Buyer pan. Better results than Teflon every time
The majority of my cooking is meat, potatoes, vegetables and bread so I wouldn't have much use for a saucier but this is a great list. The main variation I would add is a steamer for the sauce pan. You can do an electric skillet instead of a nonstick pan if you want a dedicated pancake, egg etc area too. Maybe a full sheet, half sheet and quarter sheet for sheet pan meals and brownies. Your preferred cuisines are going to play a huge role.
Don’t forget a steamer. Mine is dedicated to that function and was very cheap. I would also put a carbon steel skillet on the essentials list. Everything else here I agree with completely. Bare copper is ridiculous- Unless you enjoy polishing it regularly like I do. Very beautiful and inspiring to have around.
Been cooking with cast iron for years and recently ditched all the “non stick” in favor of SS. Got a great deal on a fully clad 5 layer Calphalon set; they’re awesome!
Not disagreeing with your list, but I chose the Carote 14pc stainless set as my camping pots and pans set for my family. I needed something relatively compact, but big enough to feed a family and saw all the "outdoor" camping stainless brands were just cheap, thin, single ply stainless steel. The carote set was 3 ply, large enough, and super cheap at $52 when I purchased them. I love them so far, and the handle while being slightly wobbly, has not bothered me in any of my camping trips cooking on an open fire and on a camp stove.
#3,5,8,10 vintage cast iron skillets, #9 cast iron crepe/pizza pan, carbon steel wok, 8q enamel Dutch oven, carbon steel tray. Cast iron gem pan and muffin pan. Three sized stainless steel pots with steamer Large Stainless steel saucer
I have an oval-shaped Le Creuset dutch oven. I actually really love the oval shape for how it works on my electric stove. I move it around and use it to control where the heat goes when browning a large piece of meat for a braise. This allows me to protect the fond from burning by keeping it away from the heat until I have a chance to deglaze it. A circular pot or pan makes this technique a lot more difficult since you can't as easily confine the heat to one side of the base
We have all of the above, including some very nice cast iron pans, but the most used pans by far are the saute pans, we have 3 in regular use. The cast iron pans are almost never used and we have some smaller non-stick pans for eggs (9" irc) which are a more useful size. Our smallest pots (1-2 qt) get the most use, so we have multiples of those. I think that as a "starter" set, you could get away with 2 sauce pans (3.5qt & 2qt), a 10" stainless frying pan, a 4qt saute pan and a 6qt dutch oven. Coupled with Japanese santoku + German pairing knives, you could cook almost anything. P.S. Might be time for a pan cull, as much as I HATE doing that - already did this with lids.
I do it the same as you. Just treat the carbon steel pan the right way and it does the same thing as non-stick. I consider my 8" carbon my omelet/egg pan.
Rather than a copper skillet, I'd go with a small copper saucepan. For handling things that can be temperamental like sauces, caramel, chocolate, etc. that responsiveness is a nice thing to have available.
As a single, I get by with less. I have Tramontina 3-ply stainless 2 and 3 quart saucepans and an 8 quart stock pot, a Stargazer 10.5" skillet, a Lodge non-enameled 5.5 quart Dutch oven, and a couple of Nordic half-sheet aluminum baking sheets. It seems to be enough at the moment and didn't cost me a fortune. Yes, the Stargazer skillet was expensive, but after a month I'm glad I spent the money. It's a joy to use.
Plus when your outback in the backyard with your stargazer you can say g'day mate with more authenticity! I have an all-clad D3 set I got for Christmas that I love. Fry pans, sauce pans, and saute. I have 1 matfer carbon steel that's slightly smaller than I wish (I went 9 and something on the inches). But it's enough for a solo guy like myself to sear stuff on. I have access to various cast iron stuff too. I have no Dutch oven, but I do have a 4 & 6qt instant pot and a vitamix blender. I use the small instant pot for a rice cooker/multi cooker. Normally some kind of side. The big one is my go to for verde chicken or pulled pork. The vitamix is my newest addition/inheritance (thanks grams I'll love you forever!) It's making my sauces next level. I'm a firm believer that a good sauce will elevate your dinner to a top notch category. It's the sauce that makes me think "holy fork"
I have a dedicated thicker 8” carbon steel pan I use for eggs… I find that best as it is too small for most everything else and being dedicated it doesn’t get the abuse or contamination from other foods which make the seasoning uneven on carbon steel pans…
Love this list, It's really helpful, I just moved out and my family gave me some old pots and pans, so I have a few basic things but I invested in a stainless steel saute pan and I'm saving up for a cast iron skillet and a dutch oven. Unfortunately in my area cast iron skillets are really hard to come by, same as stainless steel frying pans. The market is just saturated with nonstick cookware. I think I'll have to buy online. As of now I'm just using my new steel saute pan for almost everything.
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Eggs don’t stick in stainless steel if you know how to cook. They also don’t stick in cast iron if it’s well seasoned, and you know how to cook. To me a nonstick pan is absolutely non essential, they don’t last decades (or your entire life) like other pans, and they are potentially poisonous. I skip them all together, just like any kind of plastic cooking utensil.
Agreed. I haven’t touched a nonstick pan in years and I never missed them for a second. They’re a crutch, and a bad one at that. Just learn to cook. And I have collected all vintage Ecko Forge steel utensils, the same set you can see in the kitchen on I ❤️ Lucy. They simply never die.
@@alexanderquilty5705heat the pan until the Leidenfrost effect kicks in. Then add oil, lower heat to medium and drop the eggs in. Bonus: they glide if you use room temp eggs.
Great list of cookware essentials! 🥘✨ Investing in the right pots and pans not only enhances your cooking but also elevates your kitchen's style. Choosing pieces that blend well with your home kit decor makes cooking even more enjoyable! ❤
I have some version of all of your essentials (I sub the nonstick pan for carbon steel) and not much else, and I can confirm that this collection can make just about any recipe that comes up. :D My nice-to-have is a 1.5qt Staub for rice.
4qt instant pot for rice, artichoke, broccoli, pot stickers, edamame, the list goes on! Plus it's a stainless pot so it outlasts any rice maker. Though it's no Staub! I don't like made in products. Particularly their knives are trash. The pan is basically an all-clad minus quality control. Made in doesn't consider things defective that all clad would. My nice to have isn't a pot. It's my handmade Japanese knife of venerable origins. "Nigara Knives since the days of Samurai" - Nigara Homono.
Consider a pressure cooker instead of the stock pot. You can use it as a stock pot, but have the added bonus of a … pressure cooker! Both are about the same price.
A half a year ago I got myself a HEMKOMST Saucepan with lid, stainless steel/glass, 2L; HEMKOMST Pot with lid, stainless steel/glass, 5L; HEMKOMST Pot with lid, stainless steel/glass, 10L; HEMKOMST Frying pan, stainless steel/non-stick coating, 28 cm. I'm really happy with my purchase.
Buy your nonstick skillet and half sheet pans from your local restaurant supply store. I have 10+ year old restaurant skillets with zero scratches or chips. In my area, they cost about $35-$50. Make sure you have a small set of lids that fit the skillets so you can bake in them while you fry (like a thick grilled cheese sandwich). They also help with splatter if placed just off center.
I'm so glad! If you need help, I provide free personalized recommendations, just email ask@prudentreviews.com and let me know what you’re looking for and a ballpark budget
I recently started using the lodge cast iron sheet pans for roasting veggies and chicken/salmon, and I have to say, I will never go back to aluminum. Mostly non-stick, super flat, good sear, can be cleaned with chainmail if anything does stick. It's the best. Also, I recommend getting a pizza stone if you like pizzas, and some kind of heat shock resistant ceramic baking dish for things like casseroles, lasagna, etc. I have an Emile Henry with a lid that works perfectly. Like others have said, I use a darto carbon steel pan for eggs, but I like this list!
Still like having a nonstick saucepan for rice and/or oatmeal. You can, of course, make those in stainless or in enameled cast iron, but cleanup is so much easier. I’ve kept one non stick saucepan and one ns skillet ( for eggs) in rotation.
I agree with most of this list, although I personally prefer my matfer carbon steel pan over nonstick, and since getting it 2 years ago I barely use my cast iron, either (at nearly 8 lbs, the 12” lodge is rough on my wrists because of the short handle). The carbon steel sears insanely well, and once it’s seasoned properly, eggs just glide right off of it as long as I use oil or butter. I don’t personally see the use of having a pan just for eggs if a more versatile, longer lasting option can replace it, especially since I just cook anything acidic in stainless steel ¯\_(ツ)_/¯ but I also get that this is just personal preference lol Btw, if anyone wants to get into carbon steel but cooks on electric/induction, I really recommend disregarding the seasoning instructions and just seasoning it in the oven like a cast iron pan. Why the French manufacturers of most CS pans give you instructions that only work on gas when something like half of European kitchens use induction, I have no idea
I have carbon steel. I don't trust it to make my omelets. I'll keep my non stick handy for that. There's only 2 ways to eat an egg. Omelet or failed omelet, that is the question! As I say this though, my non stick died for omelets because my aunt got fiesty on my non stick with a non scratch scrub pad. Failed omelets it is!
@@brandonhoffman4712 fair enough. My favorite egg is fried with a crispy bottom and runny yolk, and since that requires plenty of preheating and a “healthy” dose of fat, they slide off my pan like glass. I might try an omelette in it sometime, but definitely not the French kind lmao
My NutriChef 10" ceramic is my new goto. Eggs, burgers, stir-fry, it doesn't seem to matter. All foods I've tried so far are cooked just the way I want with zero problems. Clean up is a wipe down with a paper towel and a rinse. Everytime I clean it, I'm surprised how easy it is. Had it a couple of months and see no issues that would lessen its lifespan. Anyway, at $40 with a nice lid, replacement is a non issue.
I would add a non stick crepe pan too. I don't have problems with eggs in SS or cast iron because I know how to use oil correctly so I do not use NON stick for eggs. Good advice on your list.
I cook primarily with cast iron, Griswold and Wagner. I have s nice set of stainless steel but only use the little sauce pans, but have never used the skillets. I will never own a non-stick as cast iron works just fine. Also prefer my stones for baking and broiling.
Interestingly enough for me personally, I prefer rounded handle pans like the one you showed. I've never had a turning problem. My hands are on the bigger side so I think my grip is different. I dislike handles that are almost flat like the ones you see on carbon steel pans, commercial aluminum pans, and Hestan's handles. And now I'm curious, what pan brand was the one you used in your round handle example?
I would add pasta pot like all clad sells. So much convenient to drain and cool down cooked pasta. We have 7 qr copper clad line and it works great. Boiling large amount of water is faster in copper layered pot and it's tall in construction, which is designed for boiling different shape pasta.
I agree with your choices for the most part with a few exceptions. The saute pan is not really necessary if you have a Dutch oven because everything that can be cooked in a sauté pan can be cooked in a Dutch oven. I feel the same about the 4 quart pot. That’s pretty large so you might as well use your Dutch oven. A 3.5 quart pot is a better choice than a 4 quart. Also, I don’t think those enamel coated french Dutch ovens are a good idea. That enamel will eventually chip and more than likely that chip will be in your food so you might consume it. Not to mention long before a chip occurs the inside of the enamel Dutch oven will become discolored and look awful and will always look dingy or even totally dirty from food stains, A stainless steel Dutch oven is a much better option. A 12 inch cast iron skillet is very heavy and large. That’s definitely not for a small family. I think a 10 inch cast iron skillet is usually the better option because many recipes like ones for cornbread and cakes call for round 10 inch pans so 10 inch cast iron is great to have. Non stick pans are too risky. They all have questionable chemicals in their coatings and they will scratch eventually and those particles will most likely transfer to your food and get ingested. Those pans usually only last a couple years before they get scratched and have to be thrown out so they’re a waste and that’s not good for landfills. I think everyone should have a copper skillet is a nice thing to have, but unless a person makes a lot of stir-fry dishes a wok isn’t necessary. They’re also best suited for gas stoves. If you get one with a flat bottom, you might as well use a skillet.
I completely disagree about the enameled dutch ovens and saute pans. My family has used "dutch ovens" for several generations, some are over 100 years old and are still in great shape. And they are not used gently, think every day on wood stoves in an actual farmhouse..... As far as discoloration, that just aesthetic and you need to buy a good quality brand - we've had Le Creuset since before they were cool, but Tramontina makes really nice cheaper ones. And if there is one expensive pan you should own, it a saute pan - either stainless or enamel cast iron - it's by far our most used pan, so much so we have 3 in regular use.
@@ckm-mkcI'm surprised an enameled Dutch oven can take a beating like that for so many years and still be in great shape. I just might get a saute pan to add to my cookware collection when tht go on sale. In the past I always looked at unique or cute cookware like saute pans, heart shaped Dutch ovens and that star shaped Finex cast iron pan as things cookware companies come up with just to keep generating money because I usually think of an immediate alternative.
Thanks for the video! Personally, I got rid of all my non-stick pans. I have no problem cooking eggs in my stainless steel or carbon steel pans. Would love to get a Staub dutch oven.
I can totally rock eggs in stainless **by themselves**. But I am still having a devil of a time cooking up bacon first and then eggs. I've tried most everything to stop the MASSIVE stickiness in this case. Any suggestions?
@hepgeoff If you can swing it, Zwilling has a great sale on Staub 5qt, round/tall Dutch ovens for $149. That's how I bought mine. Retailers selling Staub are on the same page - like Crate and Barrel, Amazon, Sur La Table, and Williams-Sonoma, to name but a few - and many will do a price match. Worth every penny. It's my favorite piece of cookware. Maybe I'm crazy but I really think my soups/beans, etc., taste a heck of a lot better. No idea why. Le Creuset was out of reach for the same size. But there are some deals to be had for Le Creuset, especially if you wait or go smaller.
A carbon steel skillet is a must in every size, your first stainless steel pan should be a saute pan, otherwise called a Chef's pan. You can seer just fine in them. I seer meat with no problem in dutch ovens. If your meat is dried properly you already dealt with water evaporation. You won't even need crazy high 500 degree heat to do it. That said; the brands he talked about are all amazing. Star Gazer's cast iron is by far my favorite, and Matfer copper is a dream to work with when I use stainless steel cooking.
I suggest carbon steel to all my friends, and co-workers that are edging into more cooking. Its a great pan to learn on before using the more picky SS. But really, this list is perfect.
Pasta like spaghetti, fettuccini, linguini, etc. are 10 inches long. So for me, a minimum 6 quart pot that's at least 11 inches in diameter across the bottom is a must. That way all the pasta is submerged at once.
Stainless does react with acidic foods somewhat. They can end up pitting. Saw that first hand. The newer titanium stainless combination is supposed to resist pitting. Hestan is a company that makes them...🤔
Great video. I feel quite chuffed because this is very much the setup I have gone for. Except I opted for a carbon steel pan instead of a cast iron. Otherwise pretty much exactly the same barring the non-stick. I won't get a non-stick pan, even though they're great when they're new. They just don't last long enough in my opinion and as a result are extremely wasteful
I asked stainless steel set my brother got it for my for christmas 2016. Cusinart 11 piece set. Work the same cook and use in oven. Handle doesn't get hot. Now the lid handle does but that normal. I have dutch oven and wok thats about it. Started with electric coil stove and I have glasstop now.
I'm vegetarian and did not realize until this video just how many things I do not have to worry about cooking! Am curious what a vegetarian version of this list would look like ... I obviously don't need a roasting tin, but are there other types of pots and pans I don't need to worry about if I'm never cooking meat?
A carbon steel skillet is better than a non-stick pan. If properly seasoned, it becomes non-stick. I cook eggs in it all the time. My favorite carbon steel skillet is Matfer Bourgeat. They are more expensive but last really well.
Good question. You can certainly get by fine with just a large Dutch oven. But when you start to get over 6-quarts, Dutch ovens get very heavy (especially when filled). They also heat much slower so it takes a while to boil a large amount of liquid.
I need help picking the right pan for acidic sauce, like tomato sauce. Some articles I read say stainless steel, others say the acid will ruin the stainless steel over time. Other articles say enameled cast iron or hard anodized. Other articles say the acidic sauce can ruin the hard anodized pans. 🤷🏻♀️ I’m assuming from your video the enameled cast iron is best?
If you don't do french cooking(so using fond) - just carbon steel skillet + pot is all you need for 99% of cooking. If you are super beginner - you can go with some kind of non-stick, but it'll not work great for high temp searing/baking and things like that.
Which Saute Pan would you recommend for Curries and Stew? And what can I do to prevent it from sticking to the surface? Great info and video. Thank you
For stews, beans and soups, I much prefer a 5Q enameled Dutch Oven (I adore my Staub, which has a black interior). I might be crazy but I definitely think they taste much better (p.s. this, from a one person household and someone who makes beans, stews, soup every week. I think the high sides offer a heck of a lot of versatility. That being said, I use my saute pan a lot. I have a Demeyere Industry 3Q (5-ply, lil heavy). America’s Test Kitchen recommends the Made In 3Q. I think that’s a good choice.
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Finally, I have found alternate timeline Fantano. This is incredible.
The internet’s busiest kitchen nerd
He needs to do a podcast with Sam Hyde.
Small to medium cast-iron pans are good for self-defense.
Good for zombies also
My cast iron is seasoned with the blood of my enemies. Can't beat the flavor of victory
🤣😂🤣😂🤣🤣
Ever hear of "grit ball?"
😁😁😁😁 … nice one
Without nitpicking I agree with you 100%. 😄
I like the philosophy bigger is better.. you can do smaller quantities in a larger pot/pan but you can't do larger qualities in a smaller pot/pan.
I would advise never going over 70% capacity of your items.
12" stainless fry pan get a lid if you can.
8 quart stockpot or ceramic Dutch oven. (French oven)
3.5 quart Saucier pan
Baking sheet favoring taller sides.
I'm also a believer in dedicated egg pan and prefer non-stick.
If you have a dedicated egg pan it's not going to wear out as fast only cooking eggs and it's less likely to get scratched up using propylene utensils and is a lot easier to maintain the seasoning fir eggs cooking just eggs.
✌😊 bon appetit
Appreciate it! I think it goes without saying that the "right" pots and pans will depend on the size of household and what you like to cook, but this list is a great place to start for most people.
@@PrudentReviewsWhy haven't I heard you recommend Cuisinart stainless steel
Yes I have a non stick griddle pan bacon, egg pan, okonomiyaki that non stick and a small japanese pan for omelets forgot add that on my own comment. 97% is stainless pans is used to cook.
I prefer carbon steel to cast iron because it's lighter and the smoother surface is less likely to scratch my ceramic cook top.
I prefer God. Aleays in my kitchen.
I prefer glass lids so you can check without having to lift the lid. Reduces moisture loss.
I LOVE pots, pans, bakeware. Alla that being said, I use my 80 yr old copper bottom Revere pans I inherited from my grandmother. I have a gigantic skillet, a 12” and a smaller 10”. I also have the giant stock pot, then a 3, 2, and 1 qt sauce pans, and a 3gal stock pan. These pans have zero dents despite not being babied. I also have Granny’s cast iron skillet, and Dutch oven, both also 80 years old. All of these are wicked workhorses. I also have a carbon steel wok which is a prized tool. It out performs the nonstick woks and stainless steel ones by miles. The high heat for Asian cooking kills and warps the non stick and stainless varieties.
Bakeware I’m firmly in the Nordicware camp for Bundt pans or fancy shapes. A hint is to lightly spray with non stick spray, then sprinkle with granulated sugar, and cakes pop out perfectly every time. You’ll thank me later😆
I like Wilton cake pans because the sides are straight, but I also have heavier professional steel cake pans which also have straight sides.
If you’re interested in the Revere ware pans, check thrift shops like Goodwill and Savers. Because they aren’t fashionable, you can pick them up for under $5, except the bigger stockpots. Those will set you back around $15-$25. But a far cry from $300 for some awkward fancy set. Cookware is so subjective, so find something that makes you love to stand at the stove!😍
I have never had a cast Iron Skillet and at 85 and having had 8 kids plus 18 foster kids - I did okay without. I do have a 2 Tramontina 7 Qt Dutch ovens that I bought when America's Test Kitchen recommended them decades ago - you can still get them today for $50 at Costco or Sams when they have them but they are too heavy for me now to use a lot. I do have 8 1/2 sheet pans because I bake - but Most of my pots are the Aluminum HUGE set from Wear Ever that they sold door to door back before WWII - I have my grandmother's set. You can still buy replacement wood handles for them. Other than a Non-stick skillet which I replace every so often - I do not need much else although my sister gave me a set of Tri-Ply Tramontina recently and they are pretty nice looking. It is a good thing I have a big house to store my Kitchen stuff. But I have both large and small sauce pans because I still heat my Tea Water in the small one after all these years.But what I do use a Lot and not on the list is my 9"/13" casserole Baking dishes (I have several in glass and ceramic and metal) - which I make all sorts of things more than just Mac and Cheese in.
🙏
so do you recommend light weight aluminium oven pans, and smaller diameter for the lighter weight frying pans and pots?
@@josmith2002You need a fry pan, a sauce pan, and a stockpot/Dutch oven- Whatever you have you can make work - people have been cooking for thousands of years without tri-ply expensive stuff. ANd for home use - you do not need the most expensive all you need is to take care of what you have, A name on the pot like LeCreuset does not make better food - the cook does that. AS I said if you want a Dutch oven - the MUCH cheaper Tramontina will last your Kids lifetime after you pass it down in your will. Of course if you have nothing else to spend your money on -have at it - I had a gaggle of Kids,
Good recommendations. I got my Boy Scout Cooking Merit badge in 1956 and I've been home cooking ever since. I'll add this: Get a wire cooling rack (or two) for your sheet pans . They can be used for many things including draining french fries or other fried foods rather than using a paper towel. But they also work great for breaded foods which often benefit from sitting on a rack in your refrigerator for an hour after breading to help "set" the breading. Once the food goes into the fryer, you can replace the contaminated wire rack with a clean one for draining the fried food, using the same sheet pan in order to save washing up.
And if you do any baking at all, get some silicone "Silpat" style baking mats. They used to be expensive, but now they're very reasonable. They're wonderful for cookies, etc. Match the size of your sheet pan to your wire racks and silicone baking mats.
A home cook will also want at least a medium sized colander and possibly an inexpensive Asian wire "spider" which is handy for short pasta, french fries, and any deep fried food.
Hint for men. Tell your wife that you're a home "chef" which is different from a home "cook" because a chef doesn't have to clean up.
This video is very much appreciated ... thank you ... ps ... I use my 4.6quart Lodge enamel coated Dutch oven for croc pot recipes with excellent reults and if the recipe calls for searing I do that in the Dutch oven at the onset...
My only nitpick was the non stick pan. Not necessary if your skillet stainless or cast iron is seasoned. I suggest a non essential enameled cast iron skillet in its place. Long lasting and versatile. Non stick, non reactive, retains heat well.
It's necessary. Nothing can beat the non stick when it comes to eggs. You need to heat up cast iron longer to achieve the desired non stickiness.
Stop resisting. Get. The. Non-stick. Pan.
For eggs, carbon steel does the job perfectly and quickly. Buy it once and, unlike non stick, it does not have to be replaced every few years.
Pans: carbon steel for everyday frying, eggs, veggies, fish, and pancakes
Cast iron for pasta sauces, meat etc.
Pot: Le Creuset 28 inch Dutch oven for almost everything else - brilliant for rice, soups, baking bread etc.
Sick and tired of “disposable” Teflon pans. They don’t deal well with heat and after a while they lose their non-stick characteristics, unlike my 15 year old carbon steel de Buyer pan. Better results than Teflon every time
@@Layput enamel/carbon-steel are easily just as good + last longer + non-toxic. cast iron for eggs is insane though
@@Ladies1Pleaselasts longer but no. Not the same.
The majority of my cooking is meat, potatoes, vegetables and bread so I wouldn't have much use for a saucier but this is a great list. The main variation I would add is a steamer for the sauce pan. You can do an electric skillet instead of a nonstick pan if you want a dedicated pancake, egg etc area too. Maybe a full sheet, half sheet and quarter sheet for sheet pan meals and brownies. Your preferred cuisines are going to play a huge role.
Don’t forget a steamer. Mine is dedicated to that function and was very cheap. I would also put a carbon steel skillet on the essentials list. Everything else here I agree with completely. Bare copper is ridiculous- Unless you enjoy polishing it regularly like I do. Very beautiful and inspiring to have around.
A steamer insert for the stock pot can a dress this.
I’ve been cooking a long time, and that was an excellent run-down
Thank you!
Me too.
thanks for posting. Good info. articulate. and informational rather than a sales pitch. don't quit, don't change.
Been cooking with cast iron for years and recently ditched all the “non stick” in favor of SS. Got a great deal on a fully clad 5 layer Calphalon set; they’re awesome!
Not disagreeing with your list, but I chose the Carote 14pc stainless set as my camping pots and pans set for my family. I needed something relatively compact, but big enough to feed a family and saw all the "outdoor" camping stainless brands were just cheap, thin, single ply stainless steel. The carote set was 3 ply, large enough, and super cheap at $52 when I purchased them. I love them so far, and the handle while being slightly wobbly, has not bothered me in any of my camping trips cooking on an open fire and on a camp stove.
#3,5,8,10 vintage cast iron skillets, #9 cast iron crepe/pizza pan, carbon steel wok, 8q enamel Dutch oven, carbon steel tray. Cast iron gem pan and muffin pan.
Three sized stainless steel pots with steamer
Large Stainless steel saucer
I have an oval-shaped Le Creuset dutch oven. I actually really love the oval shape for how it works on my electric stove. I move it around and use it to control where the heat goes when browning a large piece of meat for a braise. This allows me to protect the fond from burning by keeping it away from the heat until I have a chance to deglaze it. A circular pot or pan makes this technique a lot more difficult since you can't as easily confine the heat to one side of the base
Totally makes sense. Never thought to do that. Thanks for sharing!
Carbon Steel wok for sure!
We have all of the above, including some very nice cast iron pans, but the most used pans by far are the saute pans, we have 3 in regular use. The cast iron pans are almost never used and we have some smaller non-stick pans for eggs (9" irc) which are a more useful size. Our smallest pots (1-2 qt) get the most use, so we have multiples of those. I think that as a "starter" set, you could get away with 2 sauce pans (3.5qt & 2qt), a 10" stainless frying pan, a 4qt saute pan and a 6qt dutch oven. Coupled with Japanese santoku + German pairing knives, you could cook almost anything.
P.S. Might be time for a pan cull, as much as I HATE doing that - already did this with lids.
Amen.🙏.
I enjoy your videos so much! Very informative and I learn so much! Besides you have a very clear speaking voice which is also helpful.
Thank you so much 😊
Instead of the non-stick, I have a carbon steel omelet pan that works great and will last forever. And it does more than just eggs.
I do it the same as you. Just treat the carbon steel pan the right way and it does the same thing as non-stick. I consider my 8" carbon my omelet/egg pan.
Please recommend a good carbon steel pan.
@@faizanouman3592 My fav is De Buyer. Matfer is good too.
You never disappoint. Great video -- thank you!
Thank you for the video ! It’s really helpful !
Rather than a copper skillet, I'd go with a small copper saucepan. For handling things that can be temperamental like sauces, caramel, chocolate, etc. that responsiveness is a nice thing to have available.
As a single, I get by with less. I have Tramontina 3-ply stainless 2 and 3 quart saucepans and an 8 quart stock pot, a Stargazer 10.5" skillet, a Lodge non-enameled 5.5 quart Dutch oven, and a couple of Nordic half-sheet aluminum baking sheets. It seems to be enough at the moment and didn't cost me a fortune. Yes, the Stargazer skillet was expensive, but after a month I'm glad I spent the money. It's a joy to use.
Plus when your outback in the backyard with your stargazer you can say g'day mate with more authenticity!
I have an all-clad D3 set I got for Christmas that I love. Fry pans, sauce pans, and saute. I have 1 matfer carbon steel that's slightly smaller than I wish (I went 9 and something on the inches). But it's enough for a solo guy like myself to sear stuff on. I have access to various cast iron stuff too. I have no Dutch oven, but I do have a 4 & 6qt instant pot and a vitamix blender.
I use the small instant pot for a rice cooker/multi cooker. Normally some kind of side. The big one is my go to for verde chicken or pulled pork. The vitamix is my newest addition/inheritance (thanks grams I'll love you forever!) It's making my sauces next level.
I'm a firm believer that a good sauce will elevate your dinner to a top notch category. It's the sauce that makes me think "holy fork"
And i have Allah.
The non-stick for eggs is redundant. The cast iron will do the same job as long as you season it right. I only use cast iron for eggs.
How does it make omelets?
@@brandonhoffman4712 Just fine.
I have a dedicated thicker 8” carbon steel pan I use for eggs… I find that best as it is too small for most everything else and being dedicated it doesn’t get the abuse or contamination from other foods which make the seasoning uneven on carbon steel pans…
Love this list, It's really helpful, I just moved out and my family gave me some old pots and pans, so I have a few basic things but I invested in a stainless steel saute pan and I'm saving up for a cast iron skillet and a dutch oven. Unfortunately in my area cast iron skillets are really hard to come by, same as stainless steel frying pans. The market is just saturated with nonstick cookware. I think I'll have to buy online. As of now I'm just using my new steel saute pan for almost everything.
i love your channel! and i will start my collection ALL from your wonderful advice. After the Holidays! Thank you.
really appreciate it! There are some good sales going on now, but I'm sure there will be more in January too.
If you're not already getting my newsletter, you can sign up here. I send alerts when top brands like All-Clad and Made In go on sale: prudentreviews.com/newsletter/
Excellent video! Straight to the point and zero bullshit! Thanks a lot!
Eggs don’t stick in stainless steel if you know how to cook. They also don’t stick in cast iron if it’s well seasoned, and you know how to cook. To me a nonstick pan is absolutely non essential, they don’t last decades (or your entire life) like other pans, and they are potentially poisonous. I skip them all together, just like any kind of plastic cooking utensil.
Exactly. Plastic is horrible for health and the environment and should be avoided as much as possible.
Agreed. I haven’t touched a nonstick pan in years and I never missed them for a second. They’re a crutch, and a bad one at that. Just learn to cook. And I have collected all vintage Ecko Forge steel utensils, the same set you can see in the kitchen on I ❤️ Lucy. They simply never die.
Would you like to share your knowledge on how to not get sticking sticking eggs in a Stainless Steel Pan...?
@@alexanderquilty5705Just heat it up before putting oil and you should be good to go
@@alexanderquilty5705heat the pan until the Leidenfrost effect kicks in. Then add oil, lower heat to medium and drop the eggs in. Bonus: they glide if you use room temp eggs.
Great list of cookware essentials! 🥘✨ Investing in the right pots and pans not only enhances your cooking but also elevates your kitchen's style. Choosing pieces that blend well with your home kit decor makes cooking even more enjoyable! ❤
I wouldn't trade my Zokura 3-ply wok for anything . The most versatile item in my kitchen.
I have some version of all of your essentials (I sub the nonstick pan for carbon steel) and not much else, and I can confirm that this collection can make just about any recipe that comes up. :D
My nice-to-have is a 1.5qt Staub for rice.
4qt instant pot for rice, artichoke, broccoli, pot stickers, edamame, the list goes on! Plus it's a stainless pot so it outlasts any rice maker. Though it's no Staub!
I don't like made in products. Particularly their knives are trash. The pan is basically an all-clad minus quality control. Made in doesn't consider things defective that all clad would.
My nice to have isn't a pot. It's my handmade Japanese knife of venerable origins. "Nigara Knives since the days of Samurai" - Nigara Homono.
For those who do not know, these reviews are wonderfully apt and practical....
Cast iron just makes cooking more fun. 🙂
The wok is my go to pan.
Consider a pressure cooker instead of the stock pot. You can use it as a stock pot, but have the added bonus of a … pressure cooker! Both are about the same price.
A half a year ago I got myself a HEMKOMST Saucepan with lid, stainless steel/glass, 2L; HEMKOMST Pot with lid, stainless steel/glass, 5L; HEMKOMST Pot with lid, stainless steel/glass, 10L; HEMKOMST Frying pan, stainless steel/non-stick coating, 28 cm. I'm really happy with my purchase.
You’re vids have been really helpful my man
Glad you feel this way, that’s the goal. Appreciate you watching.
Thank you, very informative.
Really great reviews! Very comprehensive. Keep them coming...
Good, Solid advice. Thank you.
Buy your nonstick skillet and half sheet pans from your local restaurant supply store. I have 10+ year old restaurant skillets with zero scratches or chips. In my area, they cost about $35-$50.
Make sure you have a small set of lids that fit the skillets so you can bake in them while you fry (like a thick grilled cheese sandwich). They also help with splatter if placed just off center.
I’m researching to see if it’s time to replace my pots and pans. This video was really helpful! 💖
I'm so glad! If you need help, I provide free personalized recommendations, just email ask@prudentreviews.com and let me know what you’re looking for and a ballpark budget
I recently started using the lodge cast iron sheet pans for roasting veggies and chicken/salmon, and I have to say, I will never go back to aluminum. Mostly non-stick, super flat, good sear, can be cleaned with chainmail if anything does stick. It's the best.
Also, I recommend getting a pizza stone if you like pizzas, and some kind of heat shock resistant ceramic baking dish for things like casseroles, lasagna, etc. I have an Emile Henry with a lid that works perfectly.
Like others have said, I use a darto carbon steel pan for eggs, but I like this list!
A wok is also great for deep frying, because you can use less oil to fry things and the wider vessel will prevent oil from getting out.
For ppl who live in louisiana your stock pot isnt big enough for gumbos lol. A lot of us have at least one pot thats waaaay bigger than that.
Still like having a nonstick saucepan for rice and/or oatmeal. You can, of course, make those in stainless or in enameled cast iron, but cleanup is so much easier. I’ve kept one non stick saucepan and one ns skillet ( for eggs) in rotation.
I agree with most of this list, although I personally prefer my matfer carbon steel pan over nonstick, and since getting it 2 years ago I barely use my cast iron, either (at nearly 8 lbs, the 12” lodge is rough on my wrists because of the short handle). The carbon steel sears insanely well, and once it’s seasoned properly, eggs just glide right off of it as long as I use oil or butter. I don’t personally see the use of having a pan just for eggs if a more versatile, longer lasting option can replace it, especially since I just cook anything acidic in stainless steel ¯\_(ツ)_/¯ but I also get that this is just personal preference lol
Btw, if anyone wants to get into carbon steel but cooks on electric/induction, I really recommend disregarding the seasoning instructions and just seasoning it in the oven like a cast iron pan. Why the French manufacturers of most CS pans give you instructions that only work on gas when something like half of European kitchens use induction, I have no idea
Same! I love my Matfer, and have no need for a chemical non-stick. :)
I have carbon steel. I don't trust it to make my omelets. I'll keep my non stick handy for that.
There's only 2 ways to eat an egg. Omelet or failed omelet, that is the question!
As I say this though, my non stick died for omelets because my aunt got fiesty on my non stick with a non scratch scrub pad. Failed omelets it is!
@@brandonhoffman4712 fair enough. My favorite egg is fried with a crispy bottom and runny yolk, and since that requires plenty of preheating and a “healthy” dose of fat, they slide off my pan like glass. I might try an omelette in it sometime, but definitely not the French kind lmao
I prefer God.
👍
My NutriChef 10" ceramic is my new goto. Eggs, burgers, stir-fry, it doesn't seem to matter. All foods I've tried so far are cooked just the way I want with zero problems. Clean up is a wipe down with a paper towel and a rinse. Everytime I clean it, I'm surprised how easy it is.
Had it a couple of months and see no issues that would lessen its lifespan.
Anyway, at $40 with a nice lid, replacement is a non issue.
I would add a non stick crepe pan too. I don't have problems with eggs in SS or cast iron because I know how to use oil correctly so I do not use NON stick for eggs. Good advice on your list.
I cook primarily with cast iron, Griswold and Wagner. I have s nice set of stainless steel but only use the little sauce pans, but have never used the skillets. I will never own a non-stick as cast iron works just fine. Also prefer my stones for baking and broiling.
Interestingly enough for me personally, I prefer rounded handle pans like the one you showed. I've never had a turning problem. My hands are on the bigger side so I think my grip is different. I dislike handles that are almost flat like the ones you see on carbon steel pans, commercial aluminum pans, and Hestan's handles. And now I'm curious, what pan brand was the one you used in your round handle example?
@@julianvickers I've never had a problem with towels but I have with oven mitts. Part of the reason why I like oven gloves better.
The only non stick i use in a 8" pan for eggs and pancakes.
Winner! Except I would go 9 or 10 inch because I'm an omelet nut!
I bet an 8 inch will do a 2 egg omelet pretty good though.
Excellent video. Thank you.
I would add pasta pot like all clad sells. So much convenient to drain and cool down cooked pasta. We have 7 qr copper clad line and it works great. Boiling large amount of water is faster in copper layered pot and it's tall in construction, which is designed for boiling different shape pasta.
disagree...a Vigor ss1 series 8qt stockpot for $28.00 is fine for boiling pasta....spend your money elsewhere...
I agree with your choices for the most part with a few exceptions. The saute pan is not really necessary if you have a Dutch oven because everything that can be cooked in a sauté pan can be cooked in a Dutch oven. I feel the same about the 4 quart pot. That’s pretty large so you might as well use your Dutch oven. A 3.5 quart pot is a better choice than a 4 quart. Also, I don’t think those enamel coated french Dutch ovens are a good idea. That enamel will eventually chip and more than likely that chip will be in your food so you might consume it. Not to mention long before a chip occurs the inside of the enamel Dutch oven will become discolored and look awful and will always look dingy or even totally dirty from food stains, A stainless steel Dutch oven is a much better option. A 12 inch cast iron skillet is very heavy and large. That’s definitely not for a small family. I think a 10 inch cast iron skillet is usually the better option because many recipes like ones for cornbread and cakes call for round 10 inch pans so 10 inch cast iron is great to have. Non stick pans are too risky. They all have questionable chemicals in their coatings and they will scratch eventually and those particles will most likely transfer to your food and get ingested. Those pans usually only last a couple years before they get scratched and have to be thrown out so they’re a waste and that’s not good for landfills. I think everyone should have a copper skillet is a nice thing to have, but unless a person makes a lot of stir-fry dishes a wok isn’t necessary. They’re also best suited for gas stoves. If you get one with a flat bottom, you might as well use a skillet.
I completely disagree about the enameled dutch ovens and saute pans. My family has used "dutch ovens" for several generations, some are over 100 years old and are still in great shape. And they are not used gently, think every day on wood stoves in an actual farmhouse..... As far as discoloration, that just aesthetic and you need to buy a good quality brand - we've had Le Creuset since before they were cool, but Tramontina makes really nice cheaper ones. And if there is one expensive pan you should own, it a saute pan - either stainless or enamel cast iron - it's by far our most used pan, so much so we have 3 in regular use.
@@ckm-mkcI'm surprised an enameled Dutch oven can take a beating like that for so many years and still be in great shape. I just might get a saute pan to add to my cookware collection when tht go on sale. In the past I always looked at unique or cute cookware like saute pans, heart shaped Dutch ovens and that star shaped Finex cast iron pan as things cookware companies come up with just to keep generating money because I usually think of an immediate alternative.
A dutch oven is about 3x as heavy as a sauté pan. You can't "flip" the ingredients with it.
Yes, the stock pots are great for making stuffing for Thanksgiving.
Great and informative video.
👍. It is true.
Allah bless you.
Nice choices. Good content as always. I'm with you on saucier vs saucepan, and on getting multiple 1/2 sheet pans.
Personally, fish and scallops is the only time I use nonstick. For everything else, one of those recommended pans and pots are in daily use.
This video is so educating ❤
Really appreciate your explanation. Thank you!!
You’re welcome! Thanks for watching
thank you it was sooo helpful and so precise, not one of these 30 minute videos!!
Thanks for the video! Personally, I got rid of all my non-stick pans. I have no problem cooking eggs in my stainless steel or carbon steel pans. Would love to get a Staub dutch oven.
Glad you like it! Totally agree - if you're comfortable handling eggs in carbon or stainless steel, you definitely don't need a non-stick pan.
I can totally rock eggs in stainless **by themselves**. But I am still having a devil of a time cooking up bacon first and then eggs. I've tried most everything to stop the MASSIVE stickiness in this case. Any suggestions?
@hepgeoff If you can swing it, Zwilling has a great sale on Staub 5qt, round/tall Dutch ovens for $149. That's how I bought mine. Retailers selling Staub are on the same page - like Crate and Barrel, Amazon, Sur La Table, and Williams-Sonoma, to name but a few - and many will do a price match. Worth every penny. It's my favorite piece of cookware. Maybe I'm crazy but I really think my soups/beans, etc., taste a heck of a lot better. No idea why. Le Creuset was out of reach for the same size. But there are some deals to be had for Le Creuset, especially if you wait or go smaller.
Thanks for the info!
Your mismatched menagerie of cookware got me feelin’ bougie with my all-clad matchy-matchy. 😜
A carbon steel skillet is a must in every size, your first stainless steel pan should be a saute pan, otherwise called a Chef's pan. You can seer just fine in them. I seer meat with no problem in dutch ovens. If your meat is dried properly you already dealt with water evaporation. You won't even need crazy high 500 degree heat to do it. That said; the brands he talked about are all amazing. Star Gazer's cast iron is by far my favorite, and Matfer copper is a dream to work with when I use stainless steel cooking.
Love my All Clad...
And i ❤ my Allah.🙏.
I have all clad and it's great quality, but it's tough to toss the food in for mixing, all of them are, very heavy.
I suggest carbon steel to all my friends, and co-workers that are edging into more cooking. Its a great pan to learn on before using the more picky SS.
But really, this list is perfect.
Thank you
Pasta like spaghetti, fettuccini, linguini, etc. are 10 inches long. So for me, a minimum 6 quart pot that's at least 11 inches in diameter across the bottom is a must. That way all the pasta is submerged at once.
Can you give us the review on Smithy brand. Cook ware .
Yes, coming soon...
Stainless does react with acidic foods somewhat. They can end up pitting. Saw that first hand. The newer titanium stainless combination is supposed to resist pitting. Hestan is a company that makes them...🤔
Great info thank you
You're welcome!
Great video. I feel quite chuffed because this is very much the setup I have gone for. Except I opted for a carbon steel pan instead of a cast iron. Otherwise pretty much exactly the same barring the non-stick.
I won't get a non-stick pan, even though they're great when they're new. They just don't last long enough in my opinion and as a result are extremely wasteful
Except for frying eggs, I use my 2 qt. Dutch oven for EVERYTHING.
I asked stainless steel set my brother got it for my for christmas 2016. Cusinart 11 piece set. Work the same cook and use in oven. Handle doesn't get hot. Now the lid handle does but that normal. I have dutch oven and wok thats about it. Started with electric coil stove and I have glasstop now.
Stainless steel is my favorite.
can't match its versatility
@@PrudentReviews that, and it's lighter.
Always trying my luck trying to sear scallops on stainless steel. Proper preheat required.
Totally same cookware in my kitchen! 😂🎉
Good video to the people.
🌎👍❤.
I’m surprised HexClad wasn’t mentioned as you’ve spoken of them before.
9 is a lot!
I'm vegetarian and did not realize until this video just how many things I do not have to worry about cooking! Am curious what a vegetarian version of this list would look like ... I obviously don't need a roasting tin, but are there other types of pots and pans I don't need to worry about if I'm never cooking meat?
A carbon steel skillet is better than a non-stick pan. If properly seasoned, it becomes non-stick. I cook eggs in it all the time. My favorite carbon steel skillet is Matfer Bourgeat. They are more expensive but last really well.
Great talk
Thank you for this vid.
My pleasure!
Lou Creuset. :)
That’s the founder
what about a loaf pan , cake pan and grill pan ?
Merry Christmas and Happy Holidays. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
Same to you!
If you have a large dutch oven, what would you need a stock pot for?
Good question. You can certainly get by fine with just a large Dutch oven. But when you start to get over 6-quarts, Dutch ovens get very heavy (especially when filled). They also heat much slower so it takes a while to boil a large amount of liquid.
What do you recommend for stove top pie fillings and jelly making?
De buyer nonstick is the best!
Wat do you think of saladmaster
I need help picking the right pan for acidic sauce, like tomato sauce. Some articles I read say stainless steel, others say the acid will ruin the stainless steel over time. Other articles say enameled cast iron or hard anodized. Other articles say the acidic sauce can ruin the hard anodized pans. 🤷🏻♀️ I’m assuming from your video the enameled cast iron is best?
If you don't do french cooking(so using fond) - just carbon steel skillet + pot is all you need for 99% of cooking.
If you are super beginner - you can go with some kind of non-stick, but it'll not work great for high temp searing/baking and things like that.
An oval shaped Dutch oven is more versatile for making bread.
Thank you, what about Lodge EC6D34 Enameled Dutch Oven? much cheaper 68$
Made In Cookware - Dutch Oven 5.5 Quart cost 199$
Le Creuset Signature Enameled Cast Iron Round Dutch Oven, 5.5 qt., Cerise cost 279$
Which Saute Pan would you recommend for Curries and Stew? And what can I do to prevent it from sticking to the surface? Great info and video. Thank you
He already said the stainless steel Sautee pan with straight sides
For stews, beans and soups, I much prefer a 5Q enameled Dutch Oven (I adore my Staub, which has a black interior). I might be crazy but I definitely think they taste much better (p.s. this, from a one person household and someone who makes beans, stews, soup every week. I think the high sides offer a heck of a lot of versatility. That being said, I use my saute pan a lot. I have a Demeyere Industry 3Q (5-ply, lil heavy). America’s Test Kitchen recommends the Made In 3Q. I think that’s a good choice.
So basically, you only need a sauté pan.