Hi Brian, I just found your channel and really enjoyed this video. I'm trying to use your mud water link, but there's no discount applied. Thought I'd let you know in case this is a widespread issue.
Yes, cuz I was wondering why he didn't mention a Microplane. I couldn't live without it in my kitchen. I use it almost daily between citrus zest, pec-romano, grated ginger or garlic, chocolate, cinnamon and nutmeg, etc.
a lot of FoodTubers present themselves as everymen, but very very few of them actually makes videos for the common cook. Brian is one of those few - and videos like this are the reason why!
This is why I recommend your channel to people. You let people know they can do your kind of cooking without owning THE most special, certain, expensive utensils. Thank you.
I can confirm that the Lodge dutch oven is a workhorse. I've had mine for at least 4 years now and I use it pretty much daily. I've baked bread in it, braised sauces/meats/stews, and cooked most of your mentioned recipes in it. :) It's reliable, easy to clean and has performed beautifully. I had planned on eventually upgrading to Le Crueset once the Lodge needs replacing but that day hasn't come, and I don't know if it ever will.
I assume you mean the cheaper Lodge line made in China. They recently came out with an American made line that is closer to Le Crueset in price, and with a comparable lifetime guarantee. Just in case you didn't know and would prefer to support American jobs when you upgrade. :)
I looked up a Lodge dutch oven on Amazon. It is made in China. Lodge says "All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA." But a dutch oven is not a seasoned cast iron nor is it carbon steel. It is an enameled cast iron. So Lodge enamaled cast-iron dutch ovens appear to be made in China.
Restaurant Depot Pro-Tip (at least in my area, Oregon): If you are NOT a member, you can get a day pass, for free, from the front desk. Just go up and ask 😀 I shop there regularly it's great for feeding groups or if you have a large family, and the prices on spices especially, in good sized bulk containers, will blow your mind if you are used to standard grocery stores. It might be one of my favorite places to shop!
@@organizedchaos4559 More bulk whitelabel ingredients and preprepared bake/fry foods, and tons of bang for the buck cooking gear. Think costco sized place but the entire place is just food and cooking gear.
@@organizedchaos4559 It's more catered toward small restaurants than the general public. Think of of it as 2 stores really. One is a 5000 squarefoot walk in freeze/fridge. The other is basically a giant kitchen supply area.
Brian I just want to say that as a home chef, your kitchen equipment videos are better than any other reviews on the internet . You actually use the damn things and it shows in how you describe them. Your only 3 knives video from a while back and this video are the only things a home chef will ever need to fill their kitchen arsenal. Also the bagels video… Certified banger.
@@BrianLagerstrom How is this your “dream kitchen” when you not only don’t use some of the items you recommend (like the dutch oven), but are missing out on multiple kitchen essentials to make dishes. i.e. special formed pans to make things like cakes/cupcakes/meatloaf/etc, a machine to blend stuff with, like a blender/hand mixer/emulsion blender/food processor/stand mixer (wherein each has their own specific perks, obviously)... Or how about time saver devices, like an instant pot, or slow cooker to make a dish while you’re at work. Or a waffle machine, etc. There’s so many more things I’d want to make my “dream kitchen,” and it gets expensive FAST!
I'm a little late but this is why Brian is THE cooking channel for me. You make recipe videos and you want people to cook them, not just to show off or go viral, but to get people to cook them, and you help people to make sure they're able to cook all of them. I feel like many other cooking channels are just trying to show off their stuff and couldn't care less if you're making it or not. Your channel feels so much more like "I've found or invented some great recipes, try them out, I'd love you to have it too!" Also with your videos where you have a version 2.0 or so of recipes because you've found ways to fine tune and make them better, you show that even the pro chef who now has a successful channel can still learn and grow. Honestly love this channel so much.
As someone who has both 10 and 12-inch pans, I have found one good reason to prefer the 10s. If you have a glass electric stove top like I do, it's unlikely the heating component can cover the full 12 inches. This leaves me with a pan that's hot in the middle, and noticeably lacking near the edges, leading to uneven browning. Just something to consider when buying, especially if you're cooking for one.
I think a video idea that would be hugely appreciated by amateur cooks looking to improve and interested in upping the quality of their meals would be this: a guide to grocery stores/farmers markets. I find the latter a little intimidating as a novice and so have never actually been to a farmers market. I'm sure you have some great insight into what to look for and what to avoid when selecting proteins and produce for recipes, and I know I can't be the only one who might benefit from that. Love your vids, Bri. Rock on 😎
If you've never watched Good Eats, you should look it up. It was really cutting edge when it started because Alton Brown would actually do things like that. He'd start episodes at the grocery store sometimes, showing you how to find and select ingredients. He also pioneered a lot of the camera techniques that youtubers use today.
I signed up for a CSA* this year and have done so a couple times in the past. It's home delivery of vegetables directly from the farm. I live alone, so my small needs only cost $34 a week (about 6 items in fairly bountiful quantity) - maybe that seems a lot of $$ to some people, but the quality/freshness is unbeatable, and I eat a lot less meat when I have this available. They pick what I get (based on what's currently growing, of course], and the advantage to that is I get stuff I'd never have known existed or might not have chosen, and it expands the vegetables I now know I like and can use. The internet is so helpful; e.g., I plugged in spinach asparagus red scallion - and got back so many recipes! My granddaughter, who eats with me once a week, and I ended up with a wonderful quiche. *CSA: Community Supported Agriculture.
@@jvallas Less meat correlates to lower IQ, muscle mass. Especially for women, that can be detrimental. My family owns orchards and a ranch nearby, but they all have diabetes or cancer. While the ones who ate more meat and ate ancestorally, lived longer without disease.
B Man, this is one of the best videos you’ve made to date. It furthers humanizes your very beginner friendly approach to cooking by making it feel more accessible. It also helps us aspiring home cooks to feel confident in purchasing equipment for the kitchen.
I appreciate that even though you come from a professional background, you're still able to make great recipes and offer great advice for people who are on a budget.
Microbiologist here. The peer-reviewed data on wood cutting boards, overall, don't show that they are more dangerous for cutting meat than plastic or rubber boards are. In every case you must wash the board with hot soapy water after use and let it dry completely. So choose the board you like to use and don't slack on the hygiene.
I used to have that exact same utensil set and it didn't last even a year. Wood handles look nice but I'd recommend to either go fully wooden or fully silicon utensils, it's the joint that's the problem. I'm so happy with my upgrade to fully silicon GIR brand utensils, I use the "Spoonula" daily!
We have pretty much the same wood/silicone set. The only thing (so far) to break at the joint is the whisk. We've super glued it back together. But eventually when more break we will surely be on the search for all wood/all silicone. Which do you prefer? I really like the idea of all wood utensils. Probably because that is what my grandmother always used.
@@Ammut6 I prefer silicon just because it's easier to clean and I feel like I can be a little more careless with them. After 1-2 times leaving my wooden spoon in the sink without trying it properly, the wood warped and cracked, whereas you would not have this issue with silicon
As someone who has been in your posse since the sardines days, I’m so excited at your success. You continue to put out great content, and you keep it real. You’re absolutely the best in this space. Oh yeah, love the video. 😊
Great video, Brian. I prefer a Lodge 12 inch cast iron pan (with clear lid) which lasts forever. And I can cook just about anything in it. And very reasonably priced.
A large sheet pan is great for larger applications, but a couple of smaller quarter-size or half-size sheet pans is honestly so useful, I would highly recommend. You can bake small batches of things like frozen cookies or even slide them into a smaller countertop oven. However, the way I use them most is mise en place prep (obviously sauces and liquids still need bowls). I no longer bother with a bunch of small dishes I have to wash, I just do it all on ONE TRAY and even reuse the tray if it need to stir fry items in batches or rest my utensils in. They just save me so much time in the cleanup, I can't go back. You can find them for next to nothing in thrift stores too, but you do get what you pay for... the thicker sheets with quality rolled edges won't torque or buckle under heat.
Big agree on this whole thing. I recommend 2 of those bowls because you can invert one on top of the other and shake them for salads. I make huge salads for meal prepping and that's so easy to do with 2 bowls. I've also had fantastic experience with the Tramontina nonstick pan which is always on Amazon, WalMart, etc. Also.. for anybody who is doing this, google to see if you have a restaurant supply store in your area. The one in mine does not require a membership and I buy all my Winco stuff there... always solid, no frills, and cheap. I appreciate how much you focus on accessibility, access, and fighting kitchen pretentiousness, Brian!!
This is why I subscribed to this channel. It is full of great recipes, common sense, easy and good pieces of advice, beginner friendly, straight to the point and down-to-earth, budget friendly and in a sense eco-friendly too because you do not encourage us to buy stupid useless and expensive things in the long run. Thank you!
I went and bought the EXACT same bowl about a year ago (you had recommended it and linked it in another video). 100% honest, it was and is my favorite kitchen utensil. I had been using glass or plastic bowls before, but I literally use the stainless bowl for everything! Don't sleep on how important a good steel bowl is people!
I like the Cuisinart multiclad pots. Cheaper than All Clad but still work great and built well. Going on about 10 years with mine and still going strong.
You can find some really high end cookware etc in thrift stores. Last month I bought a 14" carbon steel wok that usually goes for 50-60 bucks for only $8. Looked like it had been used 2 or 3 times because the owner didn't know how to season or use it. That same trip I also found a 1910s crusty cast iron pan for $8. After cleaning it up, it sold for $80 on Ebay.
Funny, I go to lots of thrift stores but haven’t ever found any quality kitchen stuff. Mostly half broken appliances (aside from the classic infinite amount of weird glasses and cups).
@@Zeedox You have to go regularly and know how to spot the good stuff.We have found Le Creuset, vintage Corningware, brand-new things. Sometimes you find a lot, sometimes just junk. Keep looking.
Epicurean. If you want a cutting board with most of the benefits of a plastic or rubber one but a bit more, they are great. Easy on your knife, dishwasher safe, but nowhere near as thick and heavy as a wooden board. They also make fantastic spatulas and such that are safe for us on nonstick coatings. I've used my stuff for like a decade now and it's all still in great shape.
Intermediate cook here, this is great! I literally have majority of these, if not all, And would definitely recommend these suggestions. I wish this was made back when I started off, but still a good watch. Thank you!!
Great video! If someone would be interested in some alternatives, i really recommend visiting your local Swedish embassy, i.e. an IKEA. I bought literally ALL of my kitchen there (equipment, appliances, furniture) five years ago, and it's still practically new. Their price-to-quality ratio is just ridiculous, so if somebody here is looking for something different, it's well worth it to give it a try.
Awesome list. Scope your local goodwill / thrift places for ones with a good kitchen zone. We've had luck for the metal pots and cast iron pans. I know Bri didn't recommend cast iron but whatever.... thrift it and you might be able to get things cheaper like a higher quality dutch oven with lid dimples vs the Lodge.
About 10 or 12 years ago, I bought (on impulse) a $15 MoV stainless steel 8” chef’s knife from Ikea (they truly are the reigning champions of impulse purchases). I’m not a professional chef, but I’m a quite decent home cook, and this knife has never given me a minute of regret. I use it daily, it sharpens nicely, has a very comfortable grip, and is well-balanced. I don’t foresee wanting to replace it any time soon.
Great stuff Brian. We've had the same Lodge Dutch Oven for 10 years now and although the inside coating is a little dinged up, there's been no chipping and it's been great for us. We were only buying it to avoid spending the money on a Le Creuset for a year or two but we've never felt the need to upgrade since we bought ours. We use it multiple times a week for soups, stews, and frying as well as baking occasionally. I've also used it on my gas grill in a power outage to finish a stew that was braising.
This video is pure gold. I've well since moved past needing the content but for anyone looking to start a home kitchen, this is about as content dense as you can get!
Charity/thrift stores, estate sales, and restaurant surplus stores are where it's at if you're looking for high quality kitchenware at a super reasonable price. I have some incredible knifes, pots, and pans that my father picked up second hand for me when I went away to college. Decades later, they are still the backbone of my kitchen.
great advice! it's worth trying to find these items in secondhand shops rather than buying something new. ive gotten small kitchen appliances, utensils, and dinnerware at goodwill and other thrift stores for very reasonable prices
A good substitute for expensive blenders is quart sized deli containers and a cheap stick blender. Stick blender is -Easy to clean -Takes up less space -Quick to set up -Let’s you have some tactile feedback And blending right inside the deli container effectively gives you “quick swap” blender pitchers if you’re making a dish with several purées or sauces.
As someone with a passion for baking in general and bread in particular, I would say that the digital scale has made the biggest impact for me. A close second is the instant read digital thermometer (I have the thermopen). I really like your list of not just what, but why to have these tools. Great video as usual.
You were 100% the reason I went and bought a Dutch oven. And they are quite versatile. Even something as simple as pot roast or pulled pork- yeah you can make it in a crock pot, but it'll develop a lot more crust and flavor with a Dutch oven. Also for anyone interested, Amazon sells their own brand dutch oven. I got mine even cheaper by waiting for one to pop up as "used- like new." It was like $40 and when I got it, it was in pristine condition. I haven't abused it a ton yet, but the enamel coat has proven to be very good so far.
Love this setup. I've turned out to be a minimalist in most areas of life, including cooking. I'm following your setup with minor deviations. The biggest differences for me are: instead of the nonstick pan I use a 10" Lodge ($20) and a 12" Tramontina triply stainless ($40, soon to be upped to a Heritage Steel), and instead of the Dexter I use an 8" Chinese cleaver/slicer ($25). Still refining my kitchen. Thanks for the inspiration, Brian.
Such a fantastic video Brian. I was looking for this EXACT type of video years ago when I first moved into my own place and there was nothing even close. I hope this becomes the gold standard in the algorithm for years to come. Cheers
For the moving cutting board - put a paper towel (wet) under the board. then when you are done you can use that towel to clean your surface of scraps if you need.
Hey BRI! Love the recommendations, I did have a tip to add for the cutting boards section. I use all plastic cutting boards but I will wet a few paper towels to put underneath. It definitely makes a difference and will make your cutting board stay in place. Keep up the great work and thanks for all the recipes, I can say that your channel has given me a ton of inspiration for feeding my family.
One little detail that I would add to that mixing bowl is the perfectly flat bottom. Some cheaper mixing bowls do not have that. There is a ring around the outside that is deeper than the center, I find that to be a pain in the ass. It's either a spot where you can't get your dry ingredients to fully incorporate, or a spot where you can't squeegee out all your food with a rubber spatula. Look for one just like Brian's, with a perfectly flat bottom.
Excellent advice here Brian. It’s so refreshing when a chef I admire recommend good, cheap options including knives. I have the Pioneer Woman set for the same reason. My Shun knives are too fussy. I like knives that work well and don’t need to be babied. I have a lot of good quality kitchenware amassed over 30 years of cooking, but to get started and be able to cook just about everything this list really impresses! You can always upgrade later. I popped up and got your 6 qt LeCreuset low French oven for Christmas 2 years ago after seeing yours!
for those in the UK, we went to TK Maxx, joseph joseph knives and hairy biker pans - they're an absolute must. Our chopping board I had gotten a large, sit over the edge of the counter type, from IKEA maybe 5 years ago, sanded and oiled it once inbetween but its been sound to me
I wish you had been around 50+ years ago to tell us all that you have since I have been watching you! Thank you for all the information you provide and your wonderful recipes.❤
Excellent choices! I have a lot more gear than this ... but I've been running a home kitchen for 45 years. This gear will get beginner through all the *cooking* work. There are a few other items you'll need, for tasks around the cooking. Most of it is pretty cheap, but is necessary. Cleaning gear: a couple sponges / scrubbers (Dobie pads), hand dishwashing detergent, scouring powder (Bon Ami or Barkeepers Friend), and a draining bin / mat. Also paper and cloth towels, and spray cleaner to keep your counters clean. Maybe a good pair of rubber gloves. Food storage: containers for leftovers / marinating. Sturdy zip bags. Plastic film and aluminum foil. If you want, re-useable bags and wrap - you'll still need the disposable, but can use a whole lot less. [I buy a roll of plastic film once every 2 years or so.] If you shop at "bulk bin" stores, you'll need containers for your bulk stuff - I like quart canning jars. Eating & serving: dishes, utensils, glasses, mugs. Cork mats or heatproof pads. You don't need fancy serving bowls; just put the Dutch oven on a cork mat.
Bravo! Commercial cook and home cook here! I wholeheartedly agree with this list! My most important to invest well in is cast iron cookware. Worth every penny and it super expensive either way!
We have two large stainless steel mixing bowls that get used multiple times a day in the kitchen. If you asked a beginning home cook if he'd anticipate needing bowls like that he'd probably doubt it. But they're among the most useful part of the lineup. Great video chef!
I love my lodge dutchie lol. I got it during the pandemic ordered online through home depot since they were sold out everywhere. I was unsure I'd even get it. Life changer. I'm really glad this winco brand sells in Canada this is very helpful!
I would add a wok. I cook a ton of asian food and I use it almost every day. A 10-12 cast iron, a wok and a dutch oven are basically the only pot/pans you need.
I agree with almost everything here, except the dutch oven. I really dont use a dutch oven myself and could count on 2 hands how many times ive used it in the last year. I would replace it with a slow cooker or a cast iron skillet. The slow cooker could be used to have a meal ready when you get back from work with minimal effort day of, and the cast iron can pull double duty as a stovetop or oven piece piece of cookware. I especially like the crock pot because more often than not it reduces the amount of dirty dishes by a significant margin as you can often just cut up and throw everything in it. This reduces the dishes used to a cutting board, knife, crock pot and maybe a few small pieces for mixing sauces or the like.
Now, I get why you didn't include my favorite pan in your list, because basically it does the same stuff as the non-stick skillet, but the cast iron pan you use, from the Food Network, I have to say is my absolute most favorite pan ever, and it cost a whopping $15! Seriously, that's my workhorse. I use it for everything. And the reason is because it heats up faster than anything else I have because it's just thin enough, yet it still cooks like a lodge and holds heat like cast iron should. I just love it. $15 frickin' bucks dude. Thanks for that.
Bro, I totally get you when u said food is how I show people I love them. My wife said the same about me. I worked in kitchens for a decade before moving to ironworker but I really still love cooking. Sometimes I make things and take it to the guys at the job site to see what they think. I've tried quite a few of your recipes (one pot spaghetti is a weekly dish my 4yr old loves) and I absolutely thank u from my family to yours.
Great vid! One note though on wood vs plastic cutting boards: in recent studies, wood cutting boards are not necessarily considered worse than plastic, because deeper knife grooves in plastic make it slightly riskier and the pores in wood are slightly less risky than people used to think so they are about the same
How hard are you people chopping things that your knife goes into the poly board deep enough that you can't wash it? I have a stack of like six or seven small to large poly boards and I just toss them into the dishwasher like plates. They get clean. They never stain. I never worry about cross contamination. They're bomb.
@@blairhoughton7918 1) harder plastic boards don’t get as deep of cuts, but those dull your knives way faster. Softer plastic boards that are easier on your knives will also gouge deeper 2) with a “chef’s knife” type chop it’s usually fine, but if you cut something with a “butcher knife” type chop, that goes way deeper
@@jmunt I chop and slice food on poly boards with sharp-sharp knives. I put the force into the food, not the board. The board gets sanitary-clean in the dishwasher. People are wasting effort and damaging their stuff and risking their lives and should probably just use scissors for everything...
I’ve used a $50 Amazon Basics enameled cast iron Dutch oven for over five years. Other than a slight discoloration of the white interior, it is still good as new. I’ve got some expensive Cutco knives that I’ve had for nearly 50 years, but my go to knife for anything but paring is a cheap commercial grade nakiri style by Mercer, about $30 on Amazon.
My best advice for people who do wanna splurge on a Le Creuset dutch oven, buy it when it's on sale. William-Sonoma, Crate & Barrel, Le Creuset's own website, etc all have sales throughout the year on Le Creuset cookware. Usually 20-40% off. Its still pricey, but better than paying full retail and you get something that'll last a long time if you take care of it.
I would love to see a follow-up video going throug the same list of items and recommending what non-budget items you consider to be worth the splurge and could serve as upgrades to this budget gear list over the long term.
Totally agree on this list. I’d go chef’s knife then dutch oven as #1 and #2 because the oven can serve as a skillet. Eggs are hard but a slow and low scramble will work. I’d also try to sneak in a good 4 cup and maybe a bread knife.
One of the few joys of getting older is that, over the decades, you slowly accumulate the tools that let you accomplish what's important to you, whether it's woodwork, car work, cooking or whatever. What's funny is that, after a while, you gradually realize it's far more satisfying to master a few simple, basic, good tools, over a vast collection of single-use gadgets.
Brian, I cannot criticize a single selection on your list. And you're right, when you're starting out on a budget, the magical ground beef meat chopper (yeah, I have one too!) is something you can enjoy a decade in the future, but for now that cheap silicon spatula will do the trick. I have been a fan of Valroth pans and commercial restaurant supply stores like Chefs Toys do sell to the general public. For non-stick pans, I have been using Valroth pans for easily 20-years. But I'll definitely check out the Wimco next time I need one. Really excellent video, and I know this is going to help thousands of people get into the art/love of cooking.
I had a Lodge dutch oven for years -- I upgraded to a Misen a few years ago and passed my Lodge along to a friend, and it's still going strong (minus some chips in the handle that I had put there) and she loves it.
I've had two Lodge dutch ovens that I use for everything from soup, stew, spaghetti to bread. The one I cook spaghetti sauce in is a bit off colored but other than that, you'd never know they were over 10 years old. This list is a fantastic idea for anyone starting off. It's make a great wedding gift, or housewarming gift for a young person just getting out on their own.
Great video! I wish I had this years ago when I setup my first "alone" apartment. Funny (maybe not) story - I found a big cast iron dutch oven on a clearance rack in Maine one summer and bought it - thinking of all the wonderful things I could make in it. Which I could - but omg wrestling a however many pound super slippery soapy block of iron in the sink afterward was more than I could take. Impossible to hold with one hand and wash with the other. Out it went - one of a zillion cooking stuff mistakes I've made. Got a six quart like yours now - much easier to handle - and does everything I need it to. I'm looking forward to seeing your knives.
Bri, there’s a place for non stick, but you don’t get the fond that you do with stainless or carbon steel. There’s also the potential health issues with non stick. Great video.
A cheaper equivalent to the Winco is the 12" Member's Mark pan which can be found at Sam's Club for $25, which is supposed to be a rebranded Tramontina Professional. A tradeoff you often get with these commercial pans is they typically use more traditional (see: cheaper and softer) PTFE coatings for the nonstick surface instead of the more modern reinforced coatings you find in brands like OXO or T-fal/Tefal that are more equipped for use with metal utensils, therefore the commercial pans are more prone to scratching and marring. BUT the commercial pans are usually heavier and provide better heat transfer at a lower cost, they're not designed to be the "forever pan" discussed in the video (see: probably tri-ply or five-play stainless with an additional nonstick coating). All these things have a place in a kitchen and typically work well.
On prices of Dutch ovens, sure they're expensive new, but if they're even decently looked after they'll last longer than you will. Which also means if you're willing to poke around at estate sales you can get a used one for pennies on the dollar, which is how I got mine.
Regarding the metal bowl -- you can also put it over a pot of water to make a double-boiler. And it can act as a lid over a pot or pan. And it's a terrific dinner bell when banged with a spoon.
No joke. Those knives are work horses. I've been using those in restaurants for decades. I have several very nice knives at home for fun, but that one is just a monster.
Cooking is my love language - so powerful. I got lucky and got my dutch oven at TJMaxx many years ago. However, if I didn't have this, I would definitely spend the money to buy one. I'm going to check those knives out. Thanks for all you do.
Whoa! Congrats on launching your knife line. Can't wait to see it come out. I have "my knives" but would never complain about having a workhorse that I don't care if my less experienced and careful wife could use. Plus, I'd love to support my guy, Bri.
Bought a digital scale a couple years back. It didn't get too much use right away, but they are absolutely amazing once you start digging more into baking. Especially with starting to bake bread now, being able to know I can portion out bits for challah braids or whatnot is amazing. Also no more wondering how not leveling off that cup of flour or whatever will affect my cookies versus how I had it a little extra leveled off the last time. It always sounds unnecessary or that people are overblowing how much a digital scale improves kitchen time, but they're absolutely worth it.
I enjoyed this video. I already have most of these items. One thing I might change, if I were going to have only 1 fry pan, I would stick with my cast iron one over the non-stick aluminum - but then, I own both items in more than one size.
That budget utensil set looks like a real must-have for any new kitchen startup. It was definitely a good pick. I remember buying one [it was different, and I got it at a hardware store] when I first started feeding myself. That was decades ago, and I still use some of them today, even tho' I've amassed a goodly collection of pro-grade tools, one piece at a time. The whole viddie is definitely a great, affordable list to start with, for sure.
I keep going back to your channel. I branch out to the other home cooks, but always come back. You do a great job here. Also, looking very dapper today!
This video is so helpful!! Even if you don’t go with these exact products, it’s such a great list with helpful tips when you’re picking stuff out, especially if you want to go to a thrift store and go even cheaper
Seriously, if you want the quality of Le Crueset, but can't justify the price there are sometimes good offers around. If you can be flexible about the colour, black Friday deals on discontinued colours can significantly soften the blow. I think that I got around 40% off (the usual selling price rather than full retail) a shallow casserole. Still a considered purchase, but less painful. While I do like, and have a silicon utensil set, where there is a wooden alternative, I tend to prefer that as you can get so much more pressure with the wooden items. The silicon are just too soft around the edges. However, they do come into their own when scraping the contents out of a pan or bowl.
I have a Lodge dutch oven and I absolutely love it, it's handled everything I've thrown at it and everything has turned out incredible. I wish I hadn't waited so long time finally get one, it's my favorite pot now!
2:10 Keep in mind that non-stick pans are fragile (no metal utensils or grabbing food with a fork) and that the coating will eventually scratch. The coating itself doesn't seem to be harmless and some want a ban on forever chemicals, because they don't degrade naturally and might be toxic. (I would recommend that you do your own research on that topic, I am no expert on teflon and forever chemicals 😅). As a good alternative I would recommend buying a carbon steel pan (not steel, carbon steel). It is similar to a cast iron pan, but a lot lighter and when you use it for a while, it becomes almost non-stick. It builds up a natural coating like cast iron over time and you don't have to put it in the dishwasher or worry about scratching it. Might even live your whole lifetime.
Best scale I bought it a Tanita scale as it is accurate, has a lifted platform so it doesn't matter if the pot/bowl is oversize and for baking bread it does mg so you can measure out say 1.5g of yeast.
Nice setup. Had a 6qt Amazon brand Dutch oven and it got tight at times, but his recipes do fit. If you can afford to go bigger, the extra space for stirring, simmering, transferring to oven, etc is well worth it.
I would love to see a mini cookery course? Starting with eggs, then pasta, then fish and then meat. Top five recipes, starting with easy up to a bit of effort? Plus key store cupboard ingredients.
Thank you! This is exactly what I've been looking for lately; I feel like my kitchen is under-equipped but I've been hesitant to commit too much to getting a bunch of crazy tools and gimmicky devices.
The way I went about it, I was cooking various recipes and come to the realization something in particular was bugging me, like being unable to make a good medium rare steak consistently. I bought an instant read thermometer and it solved that issue easy.
I don’t know how I haven’t found your channel sooner, but I’m glad I did now! Especially this video. I’m about to move out of my parent’s house and I need to get things for my future place, but my finances are tight. This video helps a lot!
For the sheet pan, one thing that is far better than it has any right to be are the ones that Dollar Tree now stocks, there's a lot of different size up to full sheet and some of the round ones along with the deeper ones for extremely cheap and ones that I've rarely had to do anything with and they're in the $1.25 cost now. And with the 2-3 year thing, there are a decent number of other things you can cut costs even more with from there
omg i felt so called out because looking behind me was my $20 set of 53 (?) beige silicon tools from amazon hahaha!! I'd recommend swapping out the base for a larger container, that way it'll be more comfortable to hold whatever you might currently want or want to add, and also a darker colour spatula to use when you're afraid of staining. But i LOVE that they have really niche items you wouldn't think are necessary but wouldn't be able to buy if they were for you because of how niche
Very well done, I wholeheartedly agree! Years of cooking, very nice equipment but I often pick the Dexter Russell over my wustoff for the comfortable grip and love the peeler
My Dutch Oven is by far the most used pot or cooking media in my kitchen. It's a Lodge 7qt and I've had it for several years. A little dinged here and there but works perfectly. Couldn't justify the Le Creuset. But don't get started on my Shun knives though 😀. I love them.
It's a touch more expensive, but I'd recommend the Cuisinart 4 qt pot over the Winco. That Winco has a tri-ply bottom, but the Cuisinart is full body tri-ply and has a much nicer handle. It's really become my most used pot. Also, while I agree with the stainless steel mixing bowl, I also recommend a pyrex mixing bowl. If you find yourself ever needing to vigorously whisk something lightweight like egg whites, the extra weight of the pyrex will keep the bowl from sliding around on your counter. I especially recommend pyrex bowls for an improvised bain marie if you don't have a dedicated double boiler.
Go to mudwtr.com/BRIANLAGERSTROM to try your new morning ritual.
Can you please do this same video for the UK?
Trade coffee is offended.
i've gotten to the point where i hate volumetric recipes.
using your link/code above did NOT provide the $20 off that you promised in your video
Hi Brian, I just found your channel and really enjoyed this video.
I'm trying to use your mud water link, but there's no discount applied.
Thought I'd let you know in case this is a widespread issue.
Next video idea: Single purpose tools that are actually worth having
Dude literally that is the next gear vid we are making haha. Excellent idea.
@@BrianLagerstrom I have exceedingly few. I do rather like my Zojirushi rice cooker...
A knife, its meant for cutting and its awesome
Yes, cuz I was wondering why he didn't mention a Microplane. I couldn't live without it in my kitchen. I use it almost daily between citrus zest, pec-romano, grated ginger or garlic, chocolate, cinnamon and nutmeg, etc.
@@corystansbury And even thats only kind a single use. You can cook all kinds of 1 pot meals in a rice cooker
a lot of FoodTubers present themselves as everymen, but very very few of them actually makes videos for the common cook. Brian is one of those few - and videos like this are the reason why!
This is why I recommend your channel to people. You let people know they can do your kind of cooking without owning THE most special, certain, expensive utensils. Thank you.
I can confirm that the Lodge dutch oven is a workhorse. I've had mine for at least 4 years now and I use it pretty much daily. I've baked bread in it, braised sauces/meats/stews, and cooked most of your mentioned recipes in it. :) It's reliable, easy to clean and has performed beautifully. I had planned on eventually upgrading to Le Crueset once the Lodge needs replacing but that day hasn't come, and I don't know if it ever will.
Second the Lodge dutch oven. I've certainly put mine through a lot. If it doesn't last you a lifetime, you live a very rough life.
I assume you mean the cheaper Lodge line made in China. They recently came out with an American made line that is closer to Le Crueset in price, and with a comparable lifetime guarantee. Just in case you didn't know and would prefer to support American jobs when you upgrade. :)
@@govols1995 Lodge makes stuff in China? Is it just this one line of products?
It never will. Cast iron either breaks in infancy or lasts until you let it rust.
I looked up a Lodge dutch oven on Amazon. It is made in China. Lodge says "All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA." But a dutch oven is not a seasoned cast iron nor is it carbon steel. It is an enameled cast iron. So Lodge enamaled cast-iron dutch ovens appear to be made in China.
Restaurant Depot Pro-Tip (at least in my area, Oregon): If you are NOT a member, you can get a day pass, for free, from the front desk. Just go up and ask 😀 I shop there regularly it's great for feeding groups or if you have a large family, and the prices on spices especially, in good sized bulk containers, will blow your mind if you are used to standard grocery stores. It might be one of my favorite places to shop!
How’s it different from costco
@@organizedchaos4559 More bulk whitelabel ingredients and preprepared bake/fry foods, and tons of bang for the buck cooking gear. Think costco sized place but the entire place is just food and cooking gear.
@@organizedchaos4559 It's more catered toward small restaurants than the general public. Think of of it as 2 stores really. One is a 5000 squarefoot walk in freeze/fridge. The other is basically a giant kitchen supply area.
Same at the one I shop at in pennsauken, nj
Brian I just want to say that as a home chef, your kitchen equipment videos are better than any other reviews on the internet . You actually use the damn things and it shows in how you describe them. Your only 3 knives video from a while back and this video are the only things a home chef will ever need to fill their kitchen arsenal. Also the bagels video… Certified banger.
Thanks BEANBAG ✊
@@BrianLagerstrom
How is this your “dream kitchen” when you not only don’t use some of the items you recommend (like the dutch oven), but are missing out on multiple kitchen essentials to make dishes. i.e. special formed pans to make things like cakes/cupcakes/meatloaf/etc, a machine to blend stuff with, like a blender/hand mixer/emulsion blender/food processor/stand mixer (wherein each has their own specific perks, obviously)...
Or how about time saver devices, like an instant pot, or slow cooker to make a dish while you’re at work. Or a waffle machine, etc. There’s so many more things I’d want to make my “dream kitchen,” and it gets expensive FAST!
I'm a little late but this is why Brian is THE cooking channel for me. You make recipe videos and you want people to cook them, not just to show off or go viral, but to get people to cook them, and you help people to make sure they're able to cook all of them. I feel like many other cooking channels are just trying to show off their stuff and couldn't care less if you're making it or not. Your channel feels so much more like "I've found or invented some great recipes, try them out, I'd love you to have it too!" Also with your videos where you have a version 2.0 or so of recipes because you've found ways to fine tune and make them better, you show that even the pro chef who now has a successful channel can still learn and grow. Honestly love this channel so much.
Thanks so much!
As someone who has both 10 and 12-inch pans, I have found one good reason to prefer the 10s. If you have a glass electric stove top like I do, it's unlikely the heating component can cover the full 12 inches. This leaves me with a pan that's hot in the middle, and noticeably lacking near the edges, leading to uneven browning.
Just something to consider when buying, especially if you're cooking for one.
I second that!
I hate glasstops.
I have a. Electric glass top .. but I need to cook for 2.. and sometimes I cannot add food for 2 on a 10 inch pan 😭
@@Miss_karin
To hell with whoever it is that decided to put electric stove tops into houses and apartments. Gas stoves are so much better and cheaper!
I think a video idea that would be hugely appreciated by amateur cooks looking to improve and interested in upping the quality of their meals would be this: a guide to grocery stores/farmers markets. I find the latter a little intimidating as a novice and so have never actually been to a farmers market. I'm sure you have some great insight into what to look for and what to avoid when selecting proteins and produce for recipes, and I know I can't be the only one who might benefit from that. Love your vids, Bri. Rock on 😎
If you've never watched Good Eats, you should look it up. It was really cutting edge when it started because Alton Brown would actually do things like that. He'd start episodes at the grocery store sometimes, showing you how to find and select ingredients. He also pioneered a lot of the camera techniques that youtubers use today.
There are butchers locally. We don't eat veg, so that helps, but delivery is great.
I signed up for a CSA* this year and have done so a couple times in the past. It's home delivery of vegetables directly from the farm. I live alone, so my small needs only cost $34 a week (about 6 items in fairly bountiful quantity) - maybe that seems a lot of $$ to some people, but the quality/freshness is unbeatable, and I eat a lot less meat when I have this available.
They pick what I get (based on what's currently growing, of course], and the advantage to that is I get stuff I'd never have known existed or might not have chosen, and it expands the vegetables I now know I like and can use. The internet is so helpful; e.g., I plugged in spinach asparagus red scallion - and got back so many recipes! My granddaughter, who eats with me once a week, and I ended up with a wonderful quiche. *CSA: Community Supported Agriculture.
@@jvallas Less meat correlates to lower IQ, muscle mass. Especially for women, that can be detrimental. My family owns orchards and a ranch nearby, but they all have diabetes or cancer. While the ones who ate more meat and ate ancestorally, lived longer without disease.
@@jvallas ruclips.net/user/liveF4pwfjpZMp0?si=fgdQK_Aa8UyaQ74t
B Man, this is one of the best videos you’ve made to date. It furthers humanizes your very beginner friendly approach to cooking by making it feel more accessible. It also helps us aspiring home cooks to feel confident in purchasing equipment for the kitchen.
I appreciate that even though you come from a professional background, you're still able to make great recipes and offer great advice for people who are on a budget.
Microbiologist here. The peer-reviewed data on wood cutting boards, overall, don't show that they are more dangerous for cutting meat than plastic or rubber boards are. In every case you must wash the board with hot soapy water after use and let it dry completely. So choose the board you like to use and don't slack on the hygiene.
Haha! Brian, you pulled a Matty Matheson by bleeping the word sh*t but leaving the word audible. Love it!
Thank you for this much needed video. You cant cook without decent tools. Its important to keep things affordable for us starters :)
I used to have that exact same utensil set and it didn't last even a year. Wood handles look nice but I'd recommend to either go fully wooden or fully silicon utensils, it's the joint that's the problem. I'm so happy with my upgrade to fully silicon GIR brand utensils, I use the "Spoonula" daily!
We have pretty much the same wood/silicone set. The only thing (so far) to break at the joint is the whisk. We've super glued it back together. But eventually when more break we will surely be on the search for all wood/all silicone.
Which do you prefer? I really like the idea of all wood utensils. Probably because that is what my grandmother always used.
@@Ammut6 I prefer silicon just because it's easier to clean and I feel like I can be a little more careless with them. After 1-2 times leaving my wooden spoon in the sink without trying it properly, the wood warped and cracked, whereas you would not have this issue with silicon
Same here, I decided to go 100% silicon instead and not worrying never again about loose wood-silicon joints.
As someone who has been in your posse since the sardines days, I’m so excited at your success. You continue to put out great content, and you keep it real. You’re absolutely the best in this space. Oh yeah, love the video. 😊
You know you've made it as a cook on RUclips when you post your "What should you have in your kitchen" video. Good job Bri!
Great video, Brian. I prefer a Lodge 12 inch cast iron pan (with clear lid) which lasts forever. And I can cook just about anything in it. And very reasonably priced.
A large sheet pan is great for larger applications, but a couple of smaller quarter-size or half-size sheet pans is honestly so useful, I would highly recommend. You can bake small batches of things like frozen cookies or even slide them into a smaller countertop oven. However, the way I use them most is mise en place prep (obviously sauces and liquids still need bowls). I no longer bother with a bunch of small dishes I have to wash, I just do it all on ONE TRAY and even reuse the tray if it need to stir fry items in batches or rest my utensils in. They just save me so much time in the cleanup, I can't go back. You can find them for next to nothing in thrift stores too, but you do get what you pay for... the thicker sheets with quality rolled edges won't torque or buckle under heat.
Big agree on this whole thing. I recommend 2 of those bowls because you can invert one on top of the other and shake them for salads. I make huge salads for meal prepping and that's so easy to do with 2 bowls.
I've also had fantastic experience with the Tramontina nonstick pan which is always on Amazon, WalMart, etc.
Also.. for anybody who is doing this, google to see if you have a restaurant supply store in your area.
The one in mine does not require a membership and I buy all my Winco stuff there... always solid, no frills, and cheap.
I appreciate how much you focus on accessibility, access, and fighting kitchen pretentiousness, Brian!!
This is why I subscribed to this channel. It is full of great recipes, common sense, easy and good pieces of advice, beginner friendly, straight to the point and down-to-earth, budget friendly and in a sense eco-friendly too because you do not encourage us to buy stupid useless and expensive things in the long run. Thank you!
I went and bought the EXACT same bowl about a year ago (you had recommended it and linked it in another video). 100% honest, it was and is my favorite kitchen utensil. I had been using glass or plastic bowls before, but I literally use the stainless bowl for everything! Don't sleep on how important a good steel bowl is people!
I like the Cuisinart multiclad pots. Cheaper than All Clad but still work great and built well. Going on about 10 years with mine and still going strong.
You can find some really high end cookware etc in thrift stores. Last month I bought a 14" carbon steel wok that usually goes for 50-60 bucks for only $8. Looked like it had been used 2 or 3 times because the owner didn't know how to season or use it. That same trip I also found a 1910s crusty cast iron pan for $8. After cleaning it up, it sold for $80 on Ebay.
True. I bought a pampered chef stoneware casserole dish that sells for over $100 but I got it at goodwill for $3.99
Funny, I go to lots of thrift stores but haven’t ever found any quality kitchen stuff. Mostly half broken appliances (aside from the classic infinite amount of weird glasses and cups).
@@Zeedox You have to go regularly and know how to spot the good stuff.We have found Le Creuset, vintage Corningware, brand-new things. Sometimes you find a lot, sometimes just junk. Keep looking.
I found a $60 stock pot for $7 at Goodwill.
Epicurean. If you want a cutting board with most of the benefits of a plastic or rubber one but a bit more, they are great. Easy on your knife, dishwasher safe, but nowhere near as thick and heavy as a wooden board. They also make fantastic spatulas and such that are safe for us on nonstick coatings. I've used my stuff for like a decade now and it's all still in great shape.
Intermediate cook here, this is great! I literally have majority of these, if not all, And would definitely recommend these suggestions. I wish this was made back when I started off, but still a good watch. Thank you!!
Great video!
If someone would be interested in some alternatives, i really recommend visiting your local Swedish embassy, i.e. an IKEA.
I bought literally ALL of my kitchen there (equipment, appliances, furniture) five years ago, and it's still practically new.
Their price-to-quality ratio is just ridiculous, so if somebody here is looking for something different, it's well worth it to give it a try.
Awesome list. Scope your local goodwill / thrift places for ones with a good kitchen zone. We've had luck for the metal pots and cast iron pans. I know Bri didn't recommend cast iron but whatever.... thrift it and you might be able to get things cheaper like a higher quality dutch oven with lid dimples vs the Lodge.
As a professional chef; god yeah. I knew I could trust you 100% when you whipped out the OXO peeler
It wasn't an oxo peeler
About 10 or 12 years ago, I bought (on impulse) a $15 MoV stainless steel 8” chef’s knife from Ikea (they truly are the reigning champions of impulse purchases). I’m not a professional chef, but I’m a quite decent home cook, and this knife has never given me a minute of regret. I use it daily, it sharpens nicely, has a very comfortable grip, and is well-balanced. I don’t foresee wanting to replace it any time soon.
Great stuff Brian. We've had the same Lodge Dutch Oven for 10 years now and although the inside coating is a little dinged up, there's been no chipping and it's been great for us. We were only buying it to avoid spending the money on a Le Creuset for a year or two but we've never felt the need to upgrade since we bought ours. We use it multiple times a week for soups, stews, and frying as well as baking occasionally. I've also used it on my gas grill in a power outage to finish a stew that was braising.
This video is pure gold. I've well since moved past needing the content but for anyone looking to start a home kitchen, this is about as content dense as you can get!
Charity/thrift stores, estate sales, and restaurant surplus stores are where it's at if you're looking for high quality kitchenware at a super reasonable price. I have some incredible knifes, pots, and pans that my father picked up second hand for me when I went away to college. Decades later, they are still the backbone of my kitchen.
I got a whole set of nearly brand new All-Clad non stick for like $25 from a thrift store 😎
great advice! it's worth trying to find these items in secondhand shops rather than buying something new. ive gotten small kitchen appliances, utensils, and dinnerware at goodwill and other thrift stores for very reasonable prices
I am a RE Broker...I can't believe what I bring to charity shops! Great advice to start there!
A good substitute for expensive blenders is quart sized deli containers and a cheap stick blender.
Stick blender is
-Easy to clean
-Takes up less space
-Quick to set up
-Let’s you have some tactile feedback
And blending right inside the deli container effectively gives you “quick swap” blender pitchers if you’re making a dish with several purées or sauces.
As someone with a passion for baking in general and bread in particular, I would say that the digital scale has made the biggest impact for me. A close second is the instant read digital thermometer (I have the thermopen). I really like your list of not just what, but why to have these tools. Great video as usual.
You were 100% the reason I went and bought a Dutch oven. And they are quite versatile. Even something as simple as pot roast or pulled pork- yeah you can make it in a crock pot, but it'll develop a lot more crust and flavor with a Dutch oven.
Also for anyone interested, Amazon sells their own brand dutch oven. I got mine even cheaper by waiting for one to pop up as "used- like new." It was like $40 and when I got it, it was in pristine condition. I haven't abused it a ton yet, but the enamel coat has proven to be very good so far.
Love this setup. I've turned out to be a minimalist in most areas of life, including cooking. I'm following your setup with minor deviations. The biggest differences for me are: instead of the nonstick pan I use a 10" Lodge ($20) and a 12" Tramontina triply stainless ($40, soon to be upped to a Heritage Steel), and instead of the Dexter I use an 8" Chinese cleaver/slicer ($25). Still refining my kitchen. Thanks for the inspiration, Brian.
Such a fantastic video Brian. I was looking for this EXACT type of video years ago when I first moved into my own place and there was nothing even close.
I hope this becomes the gold standard in the algorithm for years to come. Cheers
For the moving cutting board - put a paper towel (wet) under the board. then when you are done you can use that towel to clean your surface of scraps if you need.
You make cooking content for people first, not clicks and it really shows. Thank you
Hey BRI! Love the recommendations, I did have a tip to add for the cutting boards section. I use all plastic cutting boards but I will wet a few paper towels to put underneath. It definitely makes a difference and will make your cutting board stay in place. Keep up the great work and thanks for all the recipes, I can say that your channel has given me a ton of inspiration for feeding my family.
One little detail that I would add to that mixing bowl is the perfectly flat bottom. Some cheaper mixing bowls do not have that. There is a ring around the outside that is deeper than the center, I find that to be a pain in the ass. It's either a spot where you can't get your dry ingredients to fully incorporate, or a spot where you can't squeegee out all your food with a rubber spatula. Look for one just like Brian's, with a perfectly flat bottom.
I’ve had to use colanders like that as well. You’re right, it’s a pain in the ass.
Excellent advice here Brian. It’s so refreshing when a chef I admire recommend good, cheap options including knives. I have the Pioneer Woman set for the same reason. My Shun knives are too fussy. I like knives that work well and don’t need to be babied. I have a lot of good quality kitchenware amassed over 30 years of cooking, but to get started and be able to cook just about everything this list really impresses! You can always upgrade later. I popped up and got your 6 qt LeCreuset low French oven for Christmas 2 years ago after seeing yours!
for those in the UK, we went to TK Maxx, joseph joseph knives and hairy biker pans - they're an absolute must. Our chopping board I had gotten a large, sit over the edge of the counter type, from IKEA maybe 5 years ago, sanded and oiled it once inbetween but its been sound to me
As a Brit abroad I so do miss Tacky Maxx!
I wish you had been around 50+ years ago to tell us all that you have since I have been watching you! Thank you for all the information you provide and your wonderful recipes.❤
Excellent choices!
I have a lot more gear than this ... but I've been running a home kitchen for 45 years. This gear will get beginner through all the *cooking* work.
There are a few other items you'll need, for tasks around the cooking. Most of it is pretty cheap, but is necessary.
Cleaning gear: a couple sponges / scrubbers (Dobie pads), hand dishwashing detergent, scouring powder (Bon Ami or Barkeepers Friend), and a draining bin / mat. Also paper and cloth towels, and spray cleaner to keep your counters clean. Maybe a good pair of rubber gloves.
Food storage: containers for leftovers / marinating. Sturdy zip bags. Plastic film and aluminum foil. If you want, re-useable bags and wrap - you'll still need the disposable, but can use a whole lot less. [I buy a roll of plastic film once every 2 years or so.] If you shop at "bulk bin" stores, you'll need containers for your bulk stuff - I like quart canning jars.
Eating & serving: dishes, utensils, glasses, mugs. Cork mats or heatproof pads. You don't need fancy serving bowls; just put the Dutch oven on a cork mat.
Bravo! Commercial cook and home cook here! I wholeheartedly agree with this list! My most important to invest well in is cast iron cookware. Worth every penny and it super expensive either way!
We have two large stainless steel mixing bowls that get used multiple times a day in the kitchen. If you asked a beginning home cook if he'd anticipate needing bowls like that he'd probably doubt it. But they're among the most useful part of the lineup. Great video chef!
Chiming in with the masses… Really appreciate this video. Thank you for the direct links AND the reasons behind the choice. So helpful!
I love my lodge dutchie lol. I got it during the pandemic ordered online through home depot since they were sold out everywhere. I was unsure I'd even get it. Life changer. I'm really glad this winco brand sells in Canada this is very helpful!
I would add a wok. I cook a ton of asian food and I use it almost every day. A 10-12 cast iron, a wok and a dutch oven are basically the only pot/pans you need.
I agree with almost everything here, except the dutch oven. I really dont use a dutch oven myself and could count on 2 hands how many times ive used it in the last year. I would replace it with a slow cooker or a cast iron skillet. The slow cooker could be used to have a meal ready when you get back from work with minimal effort day of, and the cast iron can pull double duty as a stovetop or oven piece piece of cookware. I especially like the crock pot because more often than not it reduces the amount of dirty dishes by a significant margin as you can often just cut up and throw everything in it. This reduces the dishes used to a cutting board, knife, crock pot and maybe a few small pieces for mixing sauces or the like.
Now, I get why you didn't include my favorite pan in your list, because basically it does the same stuff as the non-stick skillet, but the cast iron pan you use, from the Food Network, I have to say is my absolute most favorite pan ever, and it cost a whopping $15! Seriously, that's my workhorse. I use it for everything. And the reason is because it heats up faster than anything else I have because it's just thin enough, yet it still cooks like a lodge and holds heat like cast iron should. I just love it. $15 frickin' bucks dude. Thanks for that.
Bro, I totally get you when u said food is how I show people I love them. My wife said the same about me. I worked in kitchens for a decade before moving to ironworker but I really still love cooking. Sometimes I make things and take it to the guys at the job site to see what they think. I've tried quite a few of your recipes (one pot spaghetti is a weekly dish my 4yr old loves) and I absolutely thank u from my family to yours.
Great vid! One note though on wood vs plastic cutting boards: in recent studies, wood cutting boards are not necessarily considered worse than plastic, because deeper knife grooves in plastic make it slightly riskier and the pores in wood are slightly less risky than people used to think so they are about the same
Where I landed for my own use is: Plastic + dishwasher is be best, but wood is better if I’m not running the dishwasher that night.
How hard are you people chopping things that your knife goes into the poly board deep enough that you can't wash it?
I have a stack of like six or seven small to large poly boards and I just toss them into the dishwasher like plates. They get clean. They never stain. I never worry about cross contamination. They're bomb.
@@blairhoughton7918 1) harder plastic boards don’t get as deep of cuts, but those dull your knives way faster. Softer plastic boards that are easier on your knives will also gouge deeper
2) with a “chef’s knife” type chop it’s usually fine, but if you cut something with a “butcher knife” type chop, that goes way deeper
@@jmunt I chop and slice food on poly boards with sharp-sharp knives. I put the force into the food, not the board. The board gets sanitary-clean in the dishwasher. People are wasting effort and damaging their stuff and risking their lives and should probably just use scissors for everything...
I’ve used a $50 Amazon Basics enameled cast iron Dutch oven for over five years. Other than a slight discoloration of the white interior, it is still good as new. I’ve got some expensive Cutco knives that I’ve had for nearly 50 years, but my go to knife for anything but paring is a cheap commercial grade nakiri style by Mercer, about $30 on Amazon.
My best advice for people who do wanna splurge on a Le Creuset dutch oven, buy it when it's on sale. William-Sonoma, Crate & Barrel, Le Creuset's own website, etc all have sales throughout the year on Le Creuset cookware. Usually 20-40% off. Its still pricey, but better than paying full retail and you get something that'll last a long time if you take care of it.
I would love to see a follow-up video going throug the same list of items and recommending what non-budget items you consider to be worth the splurge and could serve as upgrades to this budget gear list over the long term.
I gotta admit it, your videos turned me onto a Dutch oven, and I use it all the time. Absolutely worth the money.
I'll vouch for the Escali Scale. I think I paid $20 for mine around 12-15 years ago, and that thing has been a reliable piece of gear.
Totally agree on this list. I’d go chef’s knife then dutch oven as #1 and #2 because the oven can serve as a skillet. Eggs are hard but a slow and low scramble will work. I’d also try to sneak in a good 4 cup and maybe a bread knife.
Thanks for the video Bri, always love seeing things for beginners.
One of the few joys of getting older is that, over the decades, you slowly accumulate the tools that let you accomplish what's important to you, whether it's woodwork, car work, cooking or whatever. What's funny is that, after a while, you gradually realize it's far more satisfying to master a few simple, basic, good tools, over a vast collection of single-use gadgets.
Brian, I cannot criticize a single selection on your list. And you're right, when you're starting out on a budget, the magical ground beef meat chopper (yeah, I have one too!) is something you can enjoy a decade in the future, but for now that cheap silicon spatula will do the trick. I have been a fan of Valroth pans and commercial restaurant supply stores like Chefs Toys do sell to the general public. For non-stick pans, I have been using Valroth pans for easily 20-years. But I'll definitely check out the Wimco next time I need one. Really excellent video, and I know this is going to help thousands of people get into the art/love of cooking.
I had a Lodge dutch oven for years -- I upgraded to a Misen a few years ago and passed my Lodge along to a friend, and it's still going strong (minus some chips in the handle that I had put there) and she loves it.
I've had two Lodge dutch ovens that I use for everything from soup, stew, spaghetti to bread. The one I cook spaghetti sauce in is a bit off colored but other than that, you'd never know they were over 10 years old.
This list is a fantastic idea for anyone starting off. It's make a great wedding gift, or housewarming gift for a young person just getting out on their own.
Great video! I wish I had this years ago when I setup my first "alone" apartment. Funny (maybe not) story - I found a big cast iron dutch oven on a clearance rack in Maine one summer and bought it - thinking of all the wonderful things I could make in it. Which I could - but omg wrestling a however many pound super slippery soapy block of iron in the sink afterward was more than I could take. Impossible to hold with one hand and wash with the other. Out it went - one of a zillion cooking stuff mistakes I've made. Got a six quart like yours now - much easier to handle - and does everything I need it to. I'm looking forward to seeing your knives.
Bri, there’s a place for non stick, but you don’t get the fond that you do with stainless or carbon steel. There’s also the potential health issues with non stick. Great video.
Honestly the best cookery content on YT and it’s not even close
Honest dude makes great food and with his partner achieves 1.4 million subscribers. That's the way it's done. Congratulations to you both.
A cheaper equivalent to the Winco is the 12" Member's Mark pan which can be found at Sam's Club for $25, which is supposed to be a rebranded Tramontina Professional. A tradeoff you often get with these commercial pans is they typically use more traditional (see: cheaper and softer) PTFE coatings for the nonstick surface instead of the more modern reinforced coatings you find in brands like OXO or T-fal/Tefal that are more equipped for use with metal utensils, therefore the commercial pans are more prone to scratching and marring. BUT the commercial pans are usually heavier and provide better heat transfer at a lower cost, they're not designed to be the "forever pan" discussed in the video (see: probably tri-ply or five-play stainless with an additional nonstick coating). All these things have a place in a kitchen and typically work well.
On prices of Dutch ovens, sure they're expensive new, but if they're even decently looked after they'll last longer than you will. Which also means if you're willing to poke around at estate sales you can get a used one for pennies on the dollar, which is how I got mine.
Regarding the metal bowl -- you can also put it over a pot of water to make a double-boiler. And it can act as a lid over a pot or pan. And it's a terrific dinner bell when banged with a spoon.
No joke. Those knives are work horses. I've been using those in restaurants for decades. I have several very nice knives at home for fun, but that one is just a monster.
Cooking is my love language - so powerful. I got lucky and got my dutch oven at TJMaxx many years ago. However, if I didn't have this, I would definitely spend the money to buy one. I'm going to check those knives out. Thanks for all you do.
No joke on the peeler! I picked up one after a previous Brian recommended tools video and I was shocked! Sooo good!
Whoa! Congrats on launching your knife line. Can't wait to see it come out. I have "my knives" but would never complain about having a workhorse that I don't care if my less experienced and careful wife could use. Plus, I'd love to support my guy, Bri.
Bought a digital scale a couple years back. It didn't get too much use right away, but they are absolutely amazing once you start digging more into baking. Especially with starting to bake bread now, being able to know I can portion out bits for challah braids or whatnot is amazing. Also no more wondering how not leveling off that cup of flour or whatever will affect my cookies versus how I had it a little extra leveled off the last time. It always sounds unnecessary or that people are overblowing how much a digital scale improves kitchen time, but they're absolutely worth it.
I enjoyed this video. I already have most of these items. One thing I might change, if I were going to have only 1 fry pan, I would stick with my cast iron one over the non-stick aluminum - but then, I own both items in more than one size.
Please show us how you clean/maintain the sheet pans and sharpen knives!
That budget utensil set looks like a real must-have for any new kitchen startup. It was definitely a good pick. I remember buying one [it was different, and I got it at a hardware store] when I first started feeding myself. That was decades ago, and I still use some of them today, even tho' I've amassed a goodly collection of pro-grade tools, one piece at a time. The whole viddie is definitely a great, affordable list to start with, for sure.
As someone who's owned the Lodge Dutch oven for about 8 years now, the thing is a fucking tank. Highly recommended.
I keep going back to your channel. I branch out to the other home cooks, but always come back. You do a great job here. Also, looking very dapper today!
This video is so helpful!! Even if you don’t go with these exact products, it’s such a great list with helpful tips when you’re picking stuff out, especially if you want to go to a thrift store and go even cheaper
Seriously, if you want the quality of Le Crueset, but can't justify the price there are sometimes good offers around.
If you can be flexible about the colour, black Friday deals on discontinued colours can significantly soften the blow. I think that I got around 40% off (the usual selling price rather than full retail) a shallow casserole. Still a considered purchase, but less painful.
While I do like, and have a silicon utensil set, where there is a wooden alternative, I tend to prefer that as you can get so much more pressure with the wooden items. The silicon are just too soft around the edges. However, they do come into their own when scraping the contents out of a pan or bowl.
I have a Lodge dutch oven and I absolutely love it, it's handled everything I've thrown at it and everything has turned out incredible. I wish I hadn't waited so long time finally get one, it's my favorite pot now!
2:10 Keep in mind that non-stick pans are fragile (no metal utensils or grabbing food with a fork) and that the coating will eventually scratch. The coating itself doesn't seem to be harmless and some want a ban on forever chemicals, because they don't degrade naturally and might be toxic. (I would recommend that you do your own research on that topic, I am no expert on teflon and forever chemicals 😅).
As a good alternative I would recommend buying a carbon steel pan (not steel, carbon steel). It is similar to a cast iron pan, but a lot lighter and when you use it for a while, it becomes almost non-stick. It builds up a natural coating like cast iron over time and you don't have to put it in the dishwasher or worry about scratching it. Might even live your whole lifetime.
I freaking love it when you do these kind of video’s. Kudos Bri
You’re a kick ass dude …
Best scale I bought it a Tanita scale as it is accurate, has a lifted platform so it doesn't matter if the pot/bowl is oversize and for baking bread it does mg so you can measure out say 1.5g of yeast.
I got the bowl idea from your bread and pizza videos, it literally changed my cooking, i use it for absolutely everything.
Nice setup. Had a 6qt Amazon brand Dutch oven and it got tight at times, but his recipes do fit. If you can afford to go bigger, the extra space for stirring, simmering, transferring to oven, etc is well worth it.
I would love to see a mini cookery course? Starting with eggs, then pasta, then fish and then meat. Top five recipes, starting with easy up to a bit of effort? Plus key store cupboard ingredients.
Thank you! This is exactly what I've been looking for lately; I feel like my kitchen is under-equipped but I've been hesitant to commit too much to getting a bunch of crazy tools and gimmicky devices.
The way I went about it, I was cooking various recipes and come to the realization something in particular was bugging me, like being unable to make a good medium rare steak consistently. I bought an instant read thermometer and it solved that issue easy.
I don’t know how I haven’t found your channel sooner, but I’m glad I did now! Especially this video. I’m about to move out of my parent’s house and I need to get things for my future place, but my finances are tight. This video helps a lot!
For the sheet pan, one thing that is far better than it has any right to be are the ones that Dollar Tree now stocks, there's a lot of different size up to full sheet and some of the round ones along with the deeper ones for extremely cheap and ones that I've rarely had to do anything with and they're in the $1.25 cost now. And with the 2-3 year thing, there are a decent number of other things you can cut costs even more with from there
omg i felt so called out because looking behind me was my $20 set of 53 (?) beige silicon tools from amazon hahaha!! I'd recommend swapping out the base for a larger container, that way it'll be more comfortable to hold whatever you might currently want or want to add, and also a darker colour spatula to use when you're afraid of staining. But i LOVE that they have really niche items you wouldn't think are necessary but wouldn't be able to buy if they were for you because of how niche
Very well done, I wholeheartedly agree! Years of cooking, very nice equipment but I often pick the Dexter Russell over my wustoff for the comfortable grip and love the peeler
My Dutch Oven is by far the most used pot or cooking media in my kitchen. It's a Lodge 7qt and I've had it for several years. A little dinged here and there but works perfectly. Couldn't justify the Le Creuset. But don't get started on my Shun knives though 😀. I love them.
It's a touch more expensive, but I'd recommend the Cuisinart 4 qt pot over the Winco. That Winco has a tri-ply bottom, but the Cuisinart is full body tri-ply and has a much nicer handle. It's really become my most used pot. Also, while I agree with the stainless steel mixing bowl, I also recommend a pyrex mixing bowl. If you find yourself ever needing to vigorously whisk something lightweight like egg whites, the extra weight of the pyrex will keep the bowl from sliding around on your counter. I especially recommend pyrex bowls for an improvised bain marie if you don't have a dedicated double boiler.