You Can Only Pick Three: The Three Pan Strategy
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- Опубліковано 29 кві 2022
- De Buyer Carbon Steel Prices: debuyer-usa.com/collections/c...
If you could only choose three frying pans, which would you choose? Uncle Scott goes through the Three Pan Strategy. Good Choices for the Three Pans:
1. Stainless Steel
- All-Clad D3: amzn.to/3MAWx6G
- All-Clad Copper Core: amzn.to/3ktg0u6
- De Buyer Affinity: debuyer-usa.com/products/affi...
- Demeyere Proline Atlantis: amzn.to/377bFK8
2. Cast Iron
- Lodge Cast Iron: amzn.to/3F5Etzi
3. Carbon Steel
- Matfer (better on gas cooktops): amzn.to/3MAWPui
- De Buyer Mineral B and Mineral B Pro (good gas and electric/induction): debuyer-usa.com/collections/c...
The pans in this video are and All-Clad D3, a Lodge cast iron, and a Matfer carbon steel.
UNCLE SCOTT'S AMAZON STORE: www.amazon.com/shop/unclescot...
*AFFILIATE LINK DISCLOSURE: If you're going to buy something anyway, a nice thing to do is buy through our affiliate links. It's EXPENSIVE for Uncle Scott to buy pans to review, but if you click on an affiliate link and buy something, we earn a small fee. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate links with Amazon, De Buyer, Sur La Table, Le Creuset, and may add others.*
UNCLE SCOTT'S WEBSITE: www.unclescottskitchen.com
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#matfer #lodge #allclad #carbonsteel #cooking #cookware #unclescottskitchen - Навчання та стиль
As a son of two executive chefs. I 100% agree with you and I’m sure both my parents would as well.
I really appreciate comments like these... thanks, Frank!
I use the nine-pan strategy; one of each type in all 3 sizes. OK, I admit I'm slightly obsessive-compulsive when it comes to kitchen equipment.😅
That's awesome!! I'm the same way!!
Demeyere Atlantis and Stargazer cast iron are enough for me. My third pan is a carbon steel crepe pan.
This is not to suggest I only have two pans. Or three. Or four. You know what, just don't ask.
i would say a enameled cast iron pan over the SS pan. able to handle all the acidic foods and make sauces plus the great heat retention properties of CI..I have put away all my ss fry pans and only use ss for sauce pans and such. Frankly i have also replaced my CS pan with cast iron as well. So i have a no12 Smithey, No 10 field, No 10 chefs Smithey and honestly i don't sweat the acidic stuff as my seasoning is solid. I can always go to LeCreuset dutch oven or my LeCreuset braiser if needed. oh and almost forgot CS Wok. so maybe more than 3 lol.
How’s that Smithey? Worth the double expense over the de Buyer Pro??
@@charlesjacques750 heat retention for one thing is much better. It also works much much better on induction with no chance of being turned into a spinner number two.
Great video! Loved seeing your adorable son, too. We use carbon steel and stainless steel pans in our house. The only reason we don't use cast iron is because we're getting older, and it's not fun lifting heavier pans. As much as I love my de Buyer and Matfer carbon steel pans, I find myself using stainless steel more often because of it's easier to maintain.
If I had to stick to only 3 I would probably choose the same 3, but luckily for me I am not bound by this restriction. To me pots fall into the same category as fishing poles, guns, acoustic guitars, and golf clubs. I can't place an arbitrary limit on how many I own and use. lol
I use a debuyer 9.5” omelet pan, 10” cast iron pan and my 3qt all clad essential pan.
Awesome! Thanks for explaining.
Excellent video Scott. Def a must have.
Your explanation is spot on. They do overlap, but each have specialties.
I agree with the three pan strategy.... I would add an 8 or 9 inch omelet pan in Carbon Steel. Just easier to handle in my opinion. Which would you choose to do pancakes? I value your opinion on this. I no longer have a griddle top stove, but once did have a Garland 12 burner 2 oven monster. Garland made a griddle top which replaced either 2 or 4 burners with a wonderful slightly tilted flat carbon steel griddle. Since mine had 4 burners under it, I could regulate heat ever so accurately.... pushing home fry potatoes back and low keeping the front hot. Thanks. Art
I pretty much agree with you Scott with a few size differences. I'd go with the 11" Matfer, the 12" All-Clad, and the 12" Lodge Chef Collection skillet. Then I'd cheat and add the de Buyer 9 1/2" Omelette Pan!
I use those three pans and have a couple of smaller matfer carbon steels too, as you say, superb for eggs. The pan you haven’t mentioned though that I use all the time is a pressure cooker. For anything like chilli, bolognese or when you want to speed up the cooking of a slow cooked meat they are unbeatable. The ability to cook brisket to perfection in 90 mins really does make that an easy option for a weekday evening meal. Check out the WMF Perfect Plus 6.5 Litre Pressure Cooker. I’ve had mine for over 10 years. 👌
Cool video!, I have all three and I use them exactly like you explained, with the addition of a DeBuyer omelette pan, and my collection of vintage cast iron. Thanks. have a great day! Peace!
Very helpful video thank you uncle Scott. When are you going to review that Demeyer pan?
This is the setup I'm currently going with except I use stainless steel lined copper instead of pure stainless
I can't say that I disagree with your summary, except that I struggle with eggs on the stainless steel so much that I've given up. But mainly because of channels like yours I've rekindled my interest in pans and started to appreciate what each can do. When I cook a meal with the correct pan it really makes me feel good about the decision to buy that pan. My biggest problem is often I feel guilty if I don't use a pan for a while due to the meals planned.
I do regret not researching carbon steel more before putting the Made In pans on my Christmas list. I'm so enamored with those Matfer pans.
I TOTALLY agree with the 3 pans, that’s what I use!! I also, use a 3qt SS pot for boiling water/pasta, etc…and that’s pretty much my arsenal..
Scott,
My three pan strategy is a six pan strategy. 12 inch multi clad stainess with lid for versatility, 10 inch multi clad with lid for versatility with smaller jobs, good quality nonstick skillet for low temp small applications mostly for eggs, carbon steel crepe pan for flat breads and some searing, one quart stainless saucepan for sauces and poached eggs, 3 quart saucepan for blanching and pasta and a variety of steaming and boiling.
A very nice video. You have to take a look at what you cook to really see what you need. For what I cook all I would need it the Lodge 12 inch, the Matfer cardon steel, Lodge carbon steel, and the Lodge 7.5 inch enameled Dutch oven. That's all I use and I do everything I need to. If I would add just one more, I my 12 inch enameled grill pan. It's my indoor grill. It was given to me and I use it all winter....
I think your video give us the chance to look at what we cook and how we do it...
I love my Matfer, any tips on cooking scramble egg whites? I usually get good non stick action for whole eggs especially if not scrambled, but the egg whites are more delicate and tend to stick more. Love the vids!
thanks Uncle Scott, I have a similar 3 pan set up after watching your videos over the years, long term follower lol
1. scanpan commercial stainless steel fry pan 26cm
2. lodge cast iron 10"
3. de buyer mineral b pro 28cm (one of your recommended pans)
I would add a wok to the mix. I use a wok quite frequently.
Cast iron cornbread💕👍👍👍Thats my favorite i have one pan for cornbread only a 6 inch.
It's abut time you did a video like this! Few people have the inclination or the room to own all the frying and cooking pans that you recommend.
When you have to touch up and de-rust your cast iron or steel pans from non-use, that's probably a sign that you have too many of them.
Nice video. If you really want to have no more than three, then I would go for pretty much the same setup, though I would probably want a carbon steel pan with curved side walls like the de Buyer omelette pan, it's just so much nicer for stir frying and tossing. If you want to go full minimalist, than stainless steel is all you really need (you may have to make some compromises on certain dishes though, e.g. I've never managed to really nail egg fried rice in a stainless steel pan). I'm quite glad I don't have to restrict myself to only three pans though :P
Uncle Scott, the way you presented it, carbon steel should be #2 since you prefer it over things and cast iron can also do, which has only 1-2 unique uses.
Matfer 11 7/8" carbon steel pan, Misen 12" stainless steel and non-stick pans with 1 silicone lid, Brandless 2qt. and 4qt. saucepans with lids and one Hercules 6.8 cast aluminum dutch oven.
These are the pots, pans and skillets in my "travel kitchen".
I travel/use a portable induction cooktop, 4pc. knife set with rod and sharpener...and a few other items.
Chao.
Retired Vietnam era veteran expatriate living abroad permanently.
I agree with Mark Hansen 100%. I would like to add smokers and grills to that list!
I have a 12" stainless steel saute pan with lid that's about 25 years old, I forget the brand but it's 3-ply from the UK-(I think it actually says Great Britain -- I really should give it a good cleaning). I use it mostly for braising and it also makes an entirely acceptable roaster.
Of all my cast iron, my favorite is a Lodge 12" that's over 30 years old, so no helper handle which is a hassle at times but it looks so old school. It's my go-to for fried chicken and other deep frying, searing bigger batches of meat, bacon, hash browns, cottage potatoes, cornbread, fried rice, shepherd's pie, etc.
My carbon steel is a 12" Lodge I got when they were introduced about a decade ago and was my introduction to carbon steel. I got it to experiment with carbon steel but mostly because as the kids got bigger I wanted another 12" pan for when bacon was in the cast iron then hash browns would be on this, then after the hash browns were done it'd make quick work of a bunch of eggs. Ironically it's also my saute pan of choice over the saute pan. It does delicate fish fillets beautifully.
It's strange that the carbon steel with its secondary role is the one left on the stove at all times because it does most of what the cast iron will do, it's light and handy enough to do things like a few breakfast links and a couple eggs at the same time for a quick on-the-go breakfast (or quick grilled cheese, tuna melt or cheeseburger for lunch), and it cleans up easier than the others. It's like a small, maneuverable flat-top. I suppose another way to say "secondary" is "versatile".
I have a lot of other cookware that get their share of use as well. But for this three pan system the ones above are the ones I'd choose. Pretty much because they're the ones I have.
You the Man!!
10” All-Clad SS, 8” All-Clad SS and 12” Darto CS. That’s my 3 pan Strategy.
So I have commented on a few, so you may recall my carbon steels are still kicking my but as I try to learn how to cook with them without destroying my seasoning!
But, for the 3 pan strategy: I have an enameled cast iron and I think it's great for making curries and acidic foods but still works well for cornbread or searing and is oven safe. Plus my wife can use it, she doesn't have the patience for seasoning!
I would have to go with the All-Clad 5qt Sauté Pan, the 12" De Buyer Mineral B Pro Carbon Steel (w/ stainless handle), and a 12" Lodge Cast Iron. I use the Sauté pan for making salsa, pan sauces from chicken, alfredo and basically any other type of sauce that needs to be reduced (a saucier would be better, but the sauté pan is more versatile). I like the Mineral B Pro because I can cook pork chops and finish them off in the oven and not worry about damaging the handle. The Cast Iron pan I like to use for making hash browns, philly cheese steaks, and fajitas.
My 3-pan strategy would be: 1) vintage Wagner Ware cast iron round griddle 11 1/4 inch. 2) vintage Wagner Ware, Griswold or BSR 12 inch cast iron pan. 3) All-clad 3 or 4 qt saute pan with lid.
Vintage cast iron is lighter than the modern crudely-made stuff and smooth as glass so those two would be my non-sauce/acid work horses. The saute pan is a great jack of all trades so i might as well combine that with the ease of stainless steel's maintenance.
I have all, except carbon steel. I use All-Clad SS, Enameled Le Creuset CI, Seasoned Wagner CI, and Calaphon pan just for eggs. But at the end the most what I use for everything is SS pans.
Hey from Tampa-St Pete. I like your choices, I have all three. I do think it has to be a four pan strategy. I think you absolutely need a 2 quart Dutch oven. Man, you just can't make a gumbo without one. And... without gumbo... is life worth living? 🤷♂️🤣
Can you check out dalstrong stainless steel skillets?
I appear to currently be running a 16-pan strategy, though 3 of those haven't been tested yet, and a few of them are slowly falling out of use.
For a 3-pan kit, I would probably swap out the cast iron and carbon steel for the Solidteknics wrought iron, as it's kind of the best-of-both in most of the ways I care about. I recently made a Yorkshire pudding in one, because I didn't want to dig out the 12" Lodge and it was awfully close to what I would expect to get out of the cast iron. Now that I've got a 3rd slot open, I'd take a carbon steel wok for its versatility. And I'd probably take a straight-sided skillet with a lid over the stainless sauté. I can give up tossability for flexibility, though a "chef pan" -- kind of a hybrid between a wok and a covered skillet -- would be a good compromise. I don't actually have one of those.
If an enameled cast iron Dutch oven somehow had to fit in 3 pans, I'd actually give up the stainless steel before the other 2. But I'm claiming that above 3 quarts, it's a pot, not a pan!
What’s our opinion on non-stick oven-capable pans like the ninja foodie? Thanks.
If SHTF, and you had to grab one piece of cookware, what would you take? I think you should consider the Staub 2.9 Daily Pan. It has to be the most versatile pan. I'd recommend you try this pan.
That's a sound strategy!
What if no gas just glass top electric? Those Matfers warp a lot and are the most returned item on Amazon and gets a warning.
I have a five pan strategy (including enameled cast iron and a wok - a wok is carbon steel but it’s a whole different category, if you ask me) but somehow they amass to a whole bunch of pans. My husband is desperate (but he can’t cook, he once managed to over salt the pasta water and thinks puta frozen meal in the oven is “cooking”.
1 Stainless steel wok-pan, Cuisinart 14 inch (I can't afford to buy the All Clad one jut to see how big the flat part of the interior is, it isn't advertised as a wok-pan...), 2 light cast iron wok (wok-pan just not advertised as a wok-pan) Imusa 14 inch (I don't know of anything more than remotely similar made in the USA or France). 1 Lodge 12 inch cast iron pan with the silicone handle cover. So far I haven't found very many made in USA, or France pans where the handles stay cool during stove top use. I would love a wok-pan by De Buyer that has a stay cool handle. I have their country frying pan with two handles, but they get very hot. I am tempted to get their Country Frying Pan Pro and see, but it is very expensive. Those country frying pans are as close to a carbon steel wok-pan as I have found from France or the USA.
My pans would be the same but switch the stainless out to a high walled sauté pan with a lid, so you can sauté and get the benefit of a having a little rondo pan for sauces and small braises
I'm not arguing materials, but pan styles.
I would take a stainless steel saucier, at least a 2 burner carbon steel griddle, and a lodge combo cooker to maximize what I could do and where if we're trying to be super strict on the 3 pan limit. The great thing about carbon and cast, they can go outside over wood fire or charcoal too, and pretty much everything I would want to do in carbon steel, except stir frying, a big griddle can simply do more than a skillet. A two burner sized could still move to the oven, but ones of finishing one steak, you could finish four or five, you can still do eggs, you can still hibachi fry, you can still pan sear, you've just got more real estate to do it on.
But come on, for cast iron, a Dutch oven will still pqn fry and make cornbread like a skillet, but you can't make a pot of soup or deep fry in a skillet. I'm amazed you took the skillet over a Dutch oven. And the lodge combo cooker cheats, because you get the lid/fry pan as a pack in so you could even make panini, bake bread, all kinds of stuff.
And lastly, the saucier is still shallow enough for frying or reducing a pan sauce, but deep enough for thicker casserole type dishes or one pot dinners. I understand I'm cooking for two large teenagers right now so my proportions are skewed, but if I'm making Mac and cheese for dinner, I'm prepping two boxes, too much food for a skillet. I need something with some depth, hence, the saucier, 3 qt in my house.
Excellent choices, Scott! Since I have finally Become more accustomed to carbon steel skillets, I might actually trade out the cast iron pan for and enameled cast iron pan. This is because I personally found the carbon steel can do pretty much anything The cast iron pan can do, But with an enameled cast iron I get wonderful results and easy clean-up after using in the oven and not any problem if I want to use anything acidic with the animal. Especially things like baked pastas, if I wanted to make a lasagna et cetera. But as with all your videos, I really enjoyed this and appreciate all the research and effort you put into your channel.
This is an idea I am going to think on! I might have to convince the wife to let me get an enameled cast iron frying pan and check this out...
@Uncle Scott's Kitchen Good luck with that! I would say both are worth having if you have the space and budget, but the enameled cast iron really does have benefits, especially when you want to do long cooks/bakes/braises with acidic foods and sauces containing wine and/or tomatoes.
Gotta have something to boil water, stocks, soups, etc
I'd have a carbon steel wok as first choice, but which of the other 3 would I give up??
Probably exclude the carbon steel frying pan. The cast iron basically does the same thing.
carbon steel and cast iron has a lot of overlap. Pick one of your preference. The third should be teflon (dont kill me) for frying delicate fish and stuff
1 of each, can’t be beat. And the cast iron can be used as a boat anchor in a real desperate situation.
What about an enameled cast iron pan? In place of a stainless steel and a Lodge I mean...
If I could only have three pans, they would be a 2qt or larger stainless clad saucepan, a 12" cast iron or carbon steel skillet, and a 5qt or larger Dutch oven in clad stainless or enameled cast iron.
I'm good with those 3. Gotta have one of those non-sticks for when my husband gets in the kitchen, though! Guess that makes it a 4 pan strategy!
I will not get a cast iron due to the weight. We don't eat corn bread anyway so won't need cast iron. If we need to bake anything in the oven, stainless steel or glass ware will do.
Good lineup.
I'd add a good, inexpensive nonstick skillet like the Oxo good grips. It'll wear out every 3 years or so so it's important it's not too expensive
Hard to pick just three, but I'll give it a go:
1. De Buyer omelette pan, about 10". Thanks to your channel I bought one a few years back & like it a lot. Great for eggs, delicates, meat, vegetables, anything non-acidic.
2. Riess ceraglas enamelled steel pan, 10". These must be treated carefully, & the fake handle is pretty poor, but for anything acidic they are great & I find them perfect to use with an appropriately sized steamer basket. Austrian company, they make great quality products. If I had to choose just one piece of cookware, the Riess 1L/1Quart one piece enamel saucepan/milk pot with spout would be it, it is a thing of beauty.
3. Solidteknics aus-ion deep sauteuse pan. High walled, similar to the De Buyer Country pans, but this is one piece iron, heavy duty & will last forever.
Your channel is superb.
Always amazes me that Chinese Chefs can cook dishes with tomatoes, Shaoshing wine, Black vinegar, etc in their carbon steel woks without losing their seasoning. I guess it is a LOT of oil that is used.
Carbon steel doesn't necessarily need to have a thick black seasoning to be nonstick. As long as it's seasoned before use, it shouldn't stick.
Once I used to think in terms of "best" or "essential" cookware. Now I realize there is no single "best" cooking pan or vessel. Still that isn't just an excuse to buy more cookware. As if I needed any encouragement?
Three-pan strategy? I think not. Why even pretend? Impossible.
If a cookware apocalypse occurred, and I had to use one and only one pan, I would want it to be my light-CI, IMUSA (flat-bottom, SS handle) wok. It cost me about $25 US during the height of the pandemic supply chain ructions. You can get it for about $19 on a Walmart sale somewhere near you. Fry, boil, steam, do whatever, and it is oven safe to 800 degrees. Can you bake a cake in it? I haven't tried, but with the appropriate lid I'd have to say maybe it is possible. In a pinch it is heavy enough to take out a few zombies while foraging. Add a chin strap and you have made a serviceable helmet.
But under normal circumstances this is how I roll:
To sear hunks of meat, I use a Matfer CS pan. But my wife prefers her Mauviel CS skillet to my Matfer--because it is lighter in weight--so she got that one. To reduce stocks, I use a Demeyere-7 saucier. To cook breakfast, I use a Wagner CI griddle. For cooking most everything else that isn't liquid, I use an All-Clad D5 sauté pan. For liquids, a D3 pot in some convenient size. But, oh yeah, I do have a Wagner CI skillet for cornbread and pizza. And a Le Creuset Dutch Oven for stews and breads. And an IMUSA light-CI wok for stir-fry meals. Did I mention the always useful CS crepe pan from De Buyer? And the oh-so-cute Falk 'try-me' copper saucier I bought on a whim out of Covid-19 boredom; well, it is the bomb. Of course one needs a pasta and stock pot, so a Le Creuset stainless-clad pentola with steamer set to the rescue. For big jobs I have a 6-qt. All-Clad Copper-Core sauté pan that lists for an eye-watering $600 bucks US! I got mine on scratch-and-dent sale at one-third that price, thereby saving face with my wife.
That is just how things go these days. I use what fits the job best, in my humble estimation. Do I need all of these things? Yes. Yes I think I do. Could I live without them? Yes. Yes I could. But it would not be as much fun in the kitchen without them. I have not yet reached AmyLearnsToCook levels of kitchenware acquisition, if you know what I mean, but I might be entertaining the idea of a pan room soon.
Sometimes the cookware just finds me. A W-S exclusive Le Creuset "CI Deep Sauté Pan" just fell into my hands on open-box clearance for some absurdly fractional price. Except for the price, it seemed at the time of purchase to be a pointless White Elephant. Now, you could not pry it out of my cold, dead hands. I makes amazing Coq A Vin and outstanding collard greens with pot liquor. How could I have been so blind?
It isn't how much cookware you own, it's how much cooking you do with it. Enjoy cooking as much as eating and you will always be smiling. So will your family and friends.
And thank you, USK, for encouraging by kitchenware addictions.
If I was limited to three it would be a 12" stainless steel sauté pan with a lid, an 11" or 12" carbon steel skillet, and an enameled ditch oven. I have a lodge cast iron pan, but I really don't use it a lot anymore. My stainless steel sauté pan does everything I would do in the cast iron with a fraction of the weight. The carbon steel would handle high temp sears and would be my "non-stick" pan. And the Dutch oven covers most of the baking/braising needs.
I don't dare cook eggs in stainless steel, but maybe there is a trick to this?
Put enough butter in and you can fry just about anything? 😉
Got me a stainless steel pan, a cast iron pan and a teflon non stick - for "other people" to use and not complain :))
Three pan is easy... if it doesn't include cast iron in that list. 5 pan FTW
1. High End Stainless or Copper 12“ (workhorse)
2. Carbon Steel 10“ (sears, basting)
3. Disposable Teflon 10“ (delicate fish and eggs)
Having a Demeyere Proline skillet negates the need for cast iron. It sears as well or better than my CI pan. That means I could get away with a 2 pan strategy, just needing something for eggs. A cheap non-stick or carbon steel would fit that need.
What is it that you keep looking over at on your right?