Did I miss anything that you can’t live without? Which piece of expensive kitchen gear is the first you’d add to your cart and what do you think is overrated? Also, thanks Morning Brew for not requiring me to spend any money to get my daily news briefing - sign up for free here morningbrewdaily.com/lagerstrom
I love my Air Fryer...Having a family, this appliance has helped with cooking times for a number of things. I have been using them for 6 years or so and just upgraded to a Big French Door model and it is really good. It also came with a grill plate which has awesome heat distribution and makes amazing grilled meats as well.
I think a video just like this but with less extremes would be cool. Something along the lines of looking at like bottom of the barrel cheap stuff (i.e. walmart brand), maybe some middle ground cheapish foodservice grade stuff, and a high tier cheffy/foodservice grade stuff. Maybe for simple tools, since this video had some big ticket items
@@deeppatel9263 good ideas. if you haven't seen them, check out my two previous videos where i talk about my picks for cheap knives and essential tools under $25.
Agree particularly with the vent hood recommendation. I rent and unfortunately recirculating "vents" are extremely common. They are about as useful as a recirculating toilet.
I agree about how useful a recirculating hood fan is... But most of the time a proper hood vent isn't even CLOSE to an option unless you own your home. If you're renting you'll pay a few hundred dollars to install one, and then a few hundred more out of your security deposit when you move out for putting a significant hole in your apartment wall. It's dumb, I know, but... *shrugs* Landlords- what can you do?
I didn't know a recirculating vent was a "thing" until my first apartment, something burned, I turn the fan on and just see it blasting the smoke out the top... useless! haha
Speaking of KitchenAid mixers, I’m still using the one that my great grandmother bought in 1962. She gave it to my grandmother, who used it throughout my childhood, and it ultimately ended up with me after my grandmother died a few years ago. It mixes pizza and/or pretzel dough almost every week, and chugs along like a champ despite being less powerful than some of the company’s newer offerings.
The first thing to fail on your mixer is it will burn out the brushes in the motor- it will sound broken.... it is not buy replacement brushes . Usually a cheap and easy fix and it will chug along for another 40 years
@@josephashcraft1581 thanks for the advice, I’ll definitely keep that in mind if/when that day comes! To be honest, I’m amazed it is still running at this point. I know I remember my grandmother using it quite regularly when I was growing up (and I’m in my mid-40’s), and I’ve been using it for pizza and pretzel doughs for quite a while now myself!
@@kaleidoscopicmind5 had my kenwood chef stand mixer since 95 it came with the blender so they are both about 30 years old and l use them daily, as l am getting older l find it easier to chuck everything in the mixer
Another note about those vitamix blenders is that they're often used in commercial kitchens and can find spare parts easily. The Carafe, the lids, the plunger, and that bit at the base that turns the blades can be replaced easily.
Also - I've owned, and regularly used, my Vitamix since the early 90s and it just keeps on doing what it does. I expect I know folks who have replaced their department store blenders multiple times in 30 years and still - none of theirs worked as well as my Vitamix. Over time it has almost certainly bee a money saver.
Blendtec nerd coming to the chat here. I will advocate that any blender with high power, metal parts (versus plastic), a good blender cup (not glass), and fairly clean functionality (few buttons) is a good option. The division between Blentec and Vitamix owners is quite aggressive, but everyone has their preference. I definitely reach for my Blendtec frequently, more so than I ever did for my Magic Bullet or Oster.
I managed to find a kitchenaid at a yard sale for $20. I was pretty damn poor at the time so I nearly wept with happiness when I found it. It's a big, beautiful beast that's and helped me make many a desserts and I love it.
I feel this to my bones! I found my first Kitchenaid at a local thrift store for $20! It was an older model, but that badboy worked for YEARS until my hubby got me a new one for Christmas on year and I was able to pass it on to my sister who was just as tickled as I was when I first got it! Great find!🙌🏽🙌🏽
The powerful ouside vented hood was life changing. It was a non-negotiable part of the kitchen redo. No more lingering smells and no more grease buidling up on the cabinets! My kitchenaid has been a workhorse for 30 years. Working in a pro kitchen has really taught me that there is equipment for show and stuff that is built for serious cooks.
For those looking for a ducted vent hood, please know that many residential building codes require that kitchen vent hoods be terminated and exhausted directly to the outdoors. Likewise, they usually cannot be vented into an attic or soffit space. This may be difficult for multi-story houses in which the vent hood location does not have a clear path through the walls to the roof. Consult with a licensed contractor before undertaking this project yourself.
I’m from holland, for as far as I know it’s standard here. It’s actually crazy for me to think there’s vent hoods that just blow the air right back into the room. But since it’s not that standard for other people, I fully agree with the statement that it’s a good investment!
I still curse whoever previously designed my kitchen and put the range against an internal wall. I'd have to cut through several cabinets and sacrifice shelving to vent outside.
Another thing to keep in mind with the big range hood is that local building codes may require you to install "make-up air". We did an expensive kitchen last year and I wanted a powerful hood for all the reasons Brian mentioned. Problem is the make-up air system was an additional $15k. Make-up air is basically an air handler mounted in the attic that sucks air from the outside and blows it into your house to make-up for the air your hood is pulling out of the kitchen. In my area, make-up air is required for any hoods greater than 600cfm.
After living in apartment for 6 years, I finally bought my very first house, the first thing I did was installing a very good vented hood. Trust me, you will not regret what ever the installation cost. It worth it!
I built my own walnut cutting board and after hearing how much yours costs I'm even more proud of it. Even if it does take way more oil due to being new.
I use tung oil for my maple end grain I made. The oil lasts much longer than the mineral oil I've used in the past. For the 1st coat I used a mixture of 50% Natures Orange 100% Pure Food Grade D-Limonene (Orange Oil Limonene Extract. Citrus Cleaner, Degreaser, and Deodorizer) 32 Fl. oz and a 50% Hope's 100% Pure Tung Oil, Waterproof Natural Wood Finish and Sealer, 32 Fl Oz After the 1st coat was dry I only use the tung oil. I will not use anything else from now on.
@@johnhenderson466 The wood whisperer did some great tests on common food grade wood finishes, I think his results pretty much aligned with what you're saying here.
For the pizza oven I'd say if you have the skill and knowledge to build one, go for it. It's a really fun project to do with a buddy or the family and it can turn into a great memory for the family and also a nice thing to use on the weekends.
The only essential expensive toy I don't have from your list is the Vitamix. I recently replaced my cheap cookware with cast iron and I've never been happier. I have a Lodge dutch oven which works very well and want to add a smaller one for smaller loaves of bread. Thank you for all your advice and videos.
I definitely disagree with the Dutch oven recommendation- my Lodge has held up marvelously so far after 6 years of heavy use. I couldn’t ask for more from a Dutch oven and it was $300 less than a Le Creuset. The rest of the list is totally on point though!
Best thing I bought this year was a 5 quart Lodge dutch oven from Walmart. So far I love it and it only cost me somewhere between $40 and $50. I understand the enamel could possibly come off from constant use on high, but so far I haven't cooked anything that needed to be hotter than medium high. Most of the stuff that I cook from recipes says medium.
If you do want to spend more, get a Staub. It's still Le Creuset money territory (unless you can find a "made by Staub" for cheaper, like Williams Sonoma used to sell), but IMHO are even better quality.
I have multiple Dutch ovens, but each has a purpose. I have an ancient pure cast iron Lodge that I use specifically to bake bread, since it does not have an enamel coating. I have a Dansk 4-quart pot that is enameled, which gets used mostly on the stove but sometimes for stove-to-oven dishes. Then, I have a 7.5-quart Le Creuset, which is my daily workhorse. (I do bulk meals for myself, so the size is amazing.) I considered the Lodge one, but I didn't trust the enamel coating.
Great video, Brian. A bit of advice, Le Creuset has many outlet stores and you can get many pieces around half price. It might not be the color you originally wanted, but it is still Le Creuset.
Also thrift shops I got a 6 quart approx Dutch oven in Flame for 9 bucks 10 years ago still braising baking simmering along like new You'd be surprised what shows up at goodwill and big church garage type sales n 50years worth if stuff were moving Sale I'm there early with lots o singles and coins.
@@samthunders3611and, if the enamel chips/wears off, they will usually replace it -- they won't ask where you got it or if you were the original purchaser.
Hey Bri, love content like this. I'd love an entire kitchen series on all the tool and pieces you use, and how to shop for a pick what's right for my needs as a hobby cook down to like the best deli containers or tupperware to use for storing leftovers.
I actually just did a video for beginner bakers on the essentials that they would need. If you’re interested check it out. I’m hoping Bri does a kitchen walkthrough. I’m always looking for new ideas!
Glass reusing glass jars best for storing leftovers not just soups sauces but anything .I've also wide mouth jars so things don't get crushed There safe no flavor transfers no plastic screw tops kept things fresh air tight. I save extra jar tops in case one gets funky dented They last I've some 20 years old holding vanilla sugar and anything in the cabinet or fridge Any grain that's pkg gets open goes straight into a glass jar the lable cut off taped on or dropped in jar Avoids incect invasion too. You can freeze it but be wary for that I use plastic but never put hot food in it let it cool n no microwave! You can build a little take out ready to eat section of chili soups sauces stews n cooked dried beans I make my own baked beans n they freeze great I use pint a few for certain things half pint and quarts I also use a food saver for storage n freezing things stay fresh a very long time you can get a great one for 50 bucks on Amazon. And any bout containers are shared edged ..so you can stack store easier not wasting space If you cook all your own food you'll have leftovers maybe on purpose so freezer containers n glass are great n glass is free or a bonus gift for me .
Fun fact: Boos Block has a factory shop in Effingham, IL, which is right at the intersection of I-57 and I-70. They have a rotating selection of B-grade blocks and boards--we got a huge 12x18 board for about $60-70 because it had a small visual blemish on the reverse. If you're ever in town, swing by and take a look! (and if it's summer, stick around and have the corn chowder at Firefly Grill right down the road, btw)
I agree with all your choices and justifications. I would add a 12” carbon steel pan to the must have list. Not a single day goes by without it being used from eggs and pancakes to stirfrys and proteins. The only time I’ll prefer a SS pan is when I’m making a pan sauce for the meal.
Thanks Bri! Pro home cook here. As I grew up a foody home cook, my friends and family showered me with cooking tools at any birthday, Xmas, or other gift occasion. It took me until age 50 finally to realize that LESS IS MORE and to start offloading stuff and minimizing my kitchen. Do I need need two wooden citrus reamers when all I ever use is a Mexican lemon/lime squeezer? No, out they go. And the less you keep generally should be as high quality as you can afford - buy once, cry once. I like all of Brian's recommendations, except the Le Creuset. I have a similar to Le C Kirkland model from Costco enameled dutch oven I paid $69 for it about ten years ago. It remains unscratched and unblemished, and I use it at least once once a week, often more. The cache of Le C is cool, but it is not worth the money. AND ONE HUMBLE SUGGESTION: best upgrade, used every single day, is a knife magnet bar strip I mounted to the wall above my stove. No more reaching into cluttered knife drawer. $20 on Amazon and two screws into the wall (or even just adhesive tape) and hallelujah! Ready access and no more cluttered knife drawer. Also forces you to ponder, hhmmm, do I really need all these knives? And the answer is no, you don't. A good chef's knife; a good semi flex boning knife; a good paring knife; a serrated slicing/bread knife; maybe a cleaver. Hard stop. Give the rest away. My two cents.
All my best knives except on are Chicago Cutlery I bought 40yrs ago when I disassembled cattle at a packing house. I got a few more at flea markets before they became a junk knife. My Dutch Oven is Lodge I got new for $20 on clearance. I use is less then once a month. It works just fine for a grumpy ole bachelor like me. Oh!!! If you need a really, really, sharp trim/fillet knife, go to Walmart or a bait shop and get a Rapala fillet knife in the nice leather sheaf for under $20. You can shave with that baby!
@@petergreenwald9639 Spot on, I have two carbon steel bladed Chicago Cutlery knives I inherited from my dad, cherish them. And I have a Rapala fillet knife - mine is in a hard plastic blade sheath - that I use for boning pork shoulders, chicken thighs, while turkeys, you name it. Great bang for your buck!!
I'm also 50, and yes - oh my god - the stuff you accumulate over the years is unbelievable. Those tippy top cupboards you have to get on a stool to reach, they're all full of that stuff. Electric juicer. Waffle iron. Multiple stupid coffee/tea machines. I'm pretty sure I have like 4 fondue sets. A meat slicer. Egg poachers. A soda machine. Multiple pasta and bread machines. And a variety of expensive chunks of metal and plastic that I don't even remember what they're supposed to be. Good pans, a few good knives, a blender, a box grater, a sieve...You really only need a few things. If you find yourself googling some expensive gadget because you just can't do something without it, then learn better technique. I'm pretty sure Escoffier didn't have a bacon cooker or a salad tosser.
@@Revelwoodie i am cracking up. Yesterday I took a load of stuff to donate to Goodwill. Reciprocating electric slicing knife? Bye bye. Waffle iron? See ya! Automatic bread machine - adios amigo. Etc . . . . BUT, as a kid, my and my brother's gave birthday celebration meal was fondue pot sirloin chunks fried in peanut oil with a sour cream mushroom Worcestershire sauce my mom made. I don't use rhe fondue pot much, but I can't part with it, at least not yet!
I ought to build you a ChudTable, its what I shoot all my cooking vids on, basically an outdoor boos block table with a commercial burner. Would solve your pizza oven problems!
I can confirm for the Vitamix, I got the Canadian Costco edition and it is absolutely magnificent. It blends like nothing else, I absolutely adore it for creamy soups. Also, remember that teflon fumes are deadly to parrots, so are self-cleaning ovens. If you share your home with birds, do not use/buy anything that has teflon and never clean your oven with the self-cleaning option. Do it the old fashion way with elbow grease (I like pink solution to clean mine).
@Mousseki Mousse The model I purchased from Costco is "Vitamix Explorian E320 + Personal Cup Adapter". It does everything I need and I love the smoothie cups.
Thanks Brian. I took your advice and bought the Winco 10 inch nonstick pan. It was fantastic. The following week I ordered the 12 inch. I have some great nonstick pans but they’re well over 20 years old and the coating is deteriorating. Thanks for this suggestion. They are affordable, and they work wonderfully.
💯 on the VitaMix! I BEGGED for one every year and my son finally got me one. I LOVE IT!!! Even trade though, I bought him his first Kitchenaid. Two happy campers! I fell in love with Le Creuset when I was a salesperson in a housewares dept. i get mine at TJMaxx discounted and again my son got me the Disney edition one for Christmas two years ago.
Never considered the pro-level vent hood; that's def. something I want in my next kitchen. Excellent vid. And +1 on cheaper non-stick pans... I've had great results with restaurant store non-stick pans. I'm also a big fan of OXO's Good Grips non-stick pans. Reasonably priced, comfy in the hand, and dead flat on the bottom - a dream for glass stovetops (which I hate, but no gas line in the house). Great vid Bri!
@@BrianLagerstrom Sam's club has a 12 inch Member's Mark non stick frying pan for about $20 (in my area) and it is pleasantly well constructed. Also has a very flat bottom which is great for my glass stovetop.... I love it.
@@LoveStallion The problem with induction is the burner size. Same for radiant glass tops, but not nearly as bad as mine, though it's not a high end model, and is now 13 years old, but still performs well, the 2 big burners are just shy of 9", which is normal for most electric stoves. Many of the inductions, the actual burner is at best, 8", if not less for the large burner. Here, more gets you bigger inductors, generally speaking. That and most being almost all computerized, means they may not be as reliable down the road. Something nice about radiant/calrods is the lack of electronics, outside of the ovens in most cases and they are reliable as dirt, unless totally abused.
My must have kitchen “splurges” are my #10 Field cast iron skillet and Mockmill grain mill. Commercial flour has stripped virtually all nutrients and stone mills can also be adjusted to make great “cereal” (cream-of-wheat style) or Scottish oatmeal. Highly recommend getting a stone mill. Super fun experimenting with organic spelt, kamut, hard and soft wheat berries, oat groats…on and on.
i got a second hand mixer before moving back to college. i used it for making pizza dough. it was so simple and easy. so much better than kneading by hand also if you are having smoke alarm issues and can’t get a proper vent hood, try changing the alarm in the kitchen. most alarms are of the ionizing type. those are more sensitive to aerosolized cooking particles. a photoelectric type is not as sensitive to those same particles. there is a video by technology connections about it if you want to know more
Mine was hard-wired into the kitchen circuit and not too far from the stove. It was always going off. I replaced it with a battery unit which I relocated outside the bedroom and that solved the problem.
@@rogerhinman5427 If your house is new enough to have hard-wire detectors, battery-powered smoke detectors are not code compliant unless they have a wireless interconnect with the rest of the system or were not necessary for code compliance in the first place. The right way to solve your problem would have been to relocate the hardwired smoke detector at least 10 feet or so from a cooking appliance.
Our insurance company required that we have a monitored fire alarm in our home. Our alarm company installed a HEAT, not smoke, alarm on the kitchen ceiling, not right above the stove but close. It's battery operated and communicates with the alarm company by cellular signal, as does the burglar alarm they installed.
100% agree that a large wooden cutting board is the 2nd best tool in the kitchen (#1 is a knife you like to use). Oiling the board isn't that much of a big deal and will help keep your board in good shape as well as preventing food from staining the wood resulting in easier cleanups.
I have owned 2 Vitamixes. My first one was black and I lost it in storage. I still have my second one, which is red. I think both of them are 5200. The black one might have been a 5000. I can't remember exactly. You are right. In my opinion, they are the best.
I started buying the "cheap" non-stick pans sold at Sam's Club, and I've been thrilled with them. The cheap pan route is especially useful if you have roommates or family members that are prone to abusing the cookware.
My MIL bought all her daughters the same non-stick cookware set. I do a majority of the cooking and they have lasted for years, I remember seeing the same set at my SIL's house and they were beat to all hell not even a year later. TBH they're not very good, but still. If I had her as a roommate I would definitely not want her as a roommate anymore.
@@thunderkrux7745 I originally got the Calphalon set at Sam's which was perfectly fine as far as cooking goes, but I HATE the anodized aluminum finish. It basically makes the cookware unsuitable for the dishwasher as it destroys the finish. Since then I've been getting the individual "commercial" non stick pans. (Which for reasons unclear to me are in a totally different section of Sam's) Now all that's left of the original Calphalon set is the lids.
Another thing to add to this is, if you have kids who want to cook in the kitchen, the inexpensive, nonstick pans are great for them. They are forgiving and are cheap to replace when they are inevitably dropped.
@@cassieoz1702 that's part of the family experience, right?!?! Gotta love those charred grilled cheese sandwiches and burgers that are still raw inside.
I agree with you for the most part. We are building a new house and we’re going to an induction cooktop. The induction preforms better and way easier to clean. Great video as always!
Brian - Sound advice. We've had our Kitchen Aid stand mixer for almost 50 years and still use it regularly. Don't think that you need Le Creuset enameled cookware, though. We bought a set of Tramontina Dutch ovens at Costco a few years ago. They perform very well and are holding up great. Probably my favorite and most-used cookware. Also, we have a full set of oven-safe, stainless steel cookware, picked up on ebay and in thrift shops. Love "adopting" fabulous but abandoned classics. For us, non-stick cookware is a specialty item, and we just ditch them every few years. Finally, we have a large Teakhaus cutting board that has become the center of our kitchen, too. I sand it lightly to minimize knife cuts, before oiling it. A labor of love. Thanks again.
My husband made me my cutting board. 24x18 I love it and its the center of my kitchen. And I bought a crock pot brand Dutch oven and I love love love it. I bought the steel you use for pizza and I use it in my BBQ, it works fantastic.
Totally agree on the nonstick pan thing - though I've had far worse luck with them lasting than you have. After going through several pans, I have just given up on "nonstick" and learned to cook eggs and fish on cast iron. This is the way.
For me, a cast iron skillet is my most loved/used cooking tool. I have a vintage Wagner that is very smooth on the inside. I love that I can sear food on the cooktop then finish it off in the oven among other things like using it for cornbread or pizza. It’s so versatile and easy to care for.
Oh my heart - we got all of our pots and pans from antique stores. My husband sanded down all the cast iron so some are as smooth as glass. If I could have only one thing, it would be large flat old Wagner Dutch oven. I can cook literally anything in that.
Le Creuset casseroles and saucepans, black cast or pressed steel frying pans. And do not buy cheap chefs knives, they are horrible to hold and hard to keep sharp. buy a good non stick milk pan !
I think I’d add a really good chef’s knife or santoku that holds an edge and knife sharpener to your list. I heartily agree with the le cruset, the kitchenaid mixer and the vitamix. My kitchenaid mixer is close to 20 years old and still looks and runs like new and is a game changer when baking. My LeCruset dutch oven is also pushing 20 years; aside from some cosmetic issues with the white enamel being stained on the inside bottom it too still functions like new. If you get a LeCruset spring the extra money and replace the knob on the lid with a metal knob then there are no worries about oven temps. Have had a few blenders over years and can confirm the Vitamix is the best. I bought a shorter container so it will fit under the cabinets and I can leave it out on the counter.
I've got my mother's old kenwood stand mixer that's older than me (51). After some loving care and attention (a part + new grease) its still rockin'! She's now jealous...
Totally agree with all the pizza oven criticisms, but I still love mine and would recommend getting one to any home pizza making enthusiast. I think maybe one key element is that I’ve never much liked American pizza styles - much prefer Neapolitan, and even with all the home oven tricks for that, I just don’t think the end result is even close without 400c temperatures. I plan to one day build a nice big clay one, which will hopefully alleviate some of the annoyances with the little ones
So we got a pizza oven recently. We found this one that was so much cheaper than the expensive and supposedly great quality ones. I have noticed no difference between mine and other peoples that I know. A pizza oven is great but don’t fall for good advertising
The heroes of our kitchen are our lodge skillets. We have a bunch of stainless fry pans, but there’s just something about those cast iron ones. I completely agree about the stand mixer. We couldn’t make nearly as much stuff as we do without it. When it comes to a pasta roller we just use a hand crank one.
Would have said so if you hadn't. I sometimes like thinking about my purchases on a "dollar per use" basis, and lodge skillets are winners going away. Used twice a day or more, cleaned with a handful of steel wool under hot tap water, and only getting better after 10 years.
@@stefanluke2771 agreed. And if you want something a little lighter that heats up faster then carbon steel is also a great alternative. Cast iron skillets and carbon steel pans are the workhorse in my kitchen and they last forever.
Nice. I've had my 18x23" Michigan Maple (equivalent to a Boos) cutting board for 28 years. A huge heavy wooden cutting board is not an accessory, it is the centre of my kitchen. I spend more time doing prep than I do at the stove. It's big enough for big knives, and big knives are fun and fast. (I like small knives too, but you can use them anywhere.)
I have a set of All Clad HA1 that I bought piece meal at Home Goods over the past 8 years and they look and work as good today as they did when I bought them. My collection consists of 2 sauce pans and four skillets of various sizes and the MOST I paid for any one piece in $49 and that is a 12" skillet with lid. The rest with lids are all $39 or less per piece. That's slightly more than $250 for all 6 pieces. I wish I could make this price claim for my knives.
I replaced our old nonstick set with stainless steel and couldn't be happier. 1-2 good nonstick pans, a wok, and a Dutch oven is all I use besides that :)
I completely agree with your choices. My Kichenaid, my LeCreseut I cant live without. I found 8 pieces of LeCreseut at a rummage sale for $25 and you couldn't take the smile off my face for two months. The hype to purchase this new thing or that nee thing rings hollow. Staying with long lasting, tried and true items is the best way to go.
I had a pizza stone that broke recently and decided to use the top of my blackstone griddle as a pizza stone, it worked perfectly. I've since left it in the oven full time cause it's going to get more use now vs sitting in the cupboard until a camping trip.
I’m a Le Creuset fan, but I’ve been using a similar wide Dutch oven from Staub and like it a bit more. It’s heavier and I just feel like I don’t have to baby it as much. I can get a better sear, it doesn’t stain, and the standard knob can take higher heat. I see though that LC is trying to be competitive and I think current pieces now come w high temp knobs and they offer more high gloss, solid colors vs the trad ombre.
I bought the Le Creuset because it was lighter. I’m old and weight matters to me. My pot has not chipped and I’m clumsy and the discoloration from food cleans off when I soak it.
I'd been making smoothies almost daily for nearly 15 years. I finally spent the money on a vitamix and I can't believe I've been buying cheap Oster for so long. On top of just the utility of the nicer higher end items, I find the maintenance rituals to be kinda zen. Seasoning my cast iron, sharpening knives, conditioning the cutting board. Put on some tunes and zone out for maybe an hour and it feels really gratifying when you're done. My dad use to manage a restaurant and we always used restaurant surplus cookware. It wasn't until college that I had any idea there were pans other than the blue handled ones. Things are beaters and made for high volume, highly recommend.
I have a microwave mounted above the range of my NYC rental apartment, the vent just blows the air into the cabinet above the microwave lol. I really appreciate your insights especially on the **specific brands** of affordable knives and nonstick cookware.
I’m right there with you. As others have commented, a cast iron 12” pan is my favorite cooking tool. I roast a spatchcock chicken weekly and it turns out beautifully. Seer steaks, deep dish pizza, cornbread all perfect in cast iron. I sent back my Ooni. Just to inconsistent. I bought a pizza attachment for my GMG pellet smoker that works beautifully and that KitchenAid makes crust easy. Lastly, a quality digital scale. If you’re baking (I also do baguettes and various breads) getting weight and hydration ratios are a must. What pizza steel do you use?
Well, I just used my Le Creuset Dutch oven to bake a perfect artisan loaf. I use my Kitchen-Aid all the time. I also subscribe to Morning Brew. You and me, are of one heart. Love your show, Bri.
This video was incredibly educational and entertaining too. Never thought of a pro level vent to be important but I can’t agree more that there’s nothing more annoying than smoke alarms while cooking! Thanks Bri!!
As an introvert, my Ooni pizza oven is great because it requires my full attention which means less socializing. And I got it on sale for 40% off. Spent $300 on it but probably made over $1000 worth of pizza this past year. IMO totally worth it if you have the proper outdoor setup and can get it on sale.
The Kitchenaid was the best investment, second place goes to the Le Creuset Dutch oven and tons of other pieces of theirs I’ve accumulated over the years.
Got a Calphalon nonstick pan for our wedding 7 years ago. Used it at least once a week on average since then, and the coating still hasn’t worn off. Super easy to clean.
Recently got a Vitamix for my wife for her birthday and we love it. Expensive yes, but I think well worth it and it will last a very long time. Next on the list is that cutting board. We definitely need an upgrade from the warping bamboo one she's had to use for the last several years.
I tried one of those ceramic coated pans by Orgreenic. (Actually I got a 10" and a 13") It performs similar to stainless. You have to heat the pan well, add oil, and then the food won't stick. They claim nothing will stick to it, they show an egg just sliding off with zero fat. In my opinion that is not possible, but I do love these pans. I use it almost exclusive - love it! Oh, and I cook a LOT! Almost every day, sometimes twice a day. They aren't terribly expensive.
After watching a bunch of your videos, I made my own 23x18 walnut cutting board because I liked yours so much. Actually, I made 3 of them for the price of one on Amazon. Great Christmas presents :)
in an old rental with no exhaust fan over the stove. I got the landlord to install a ceiling exhaust fan which works well thank God. Got a KitchenAid and I would LOOOOVE one of those blenders. Got two Le Crueset pots - love 'em Agree with the expensive non stick pans. I have a WOL which luckily I got on special and over time it too has degraded To me a Sous Vide is a waste of money
I have had a great big (2'x3') wooden cutting board since my mid 20's (i.e. 30 years now). thru 4 houses, 4 states and goodness what I've done on it. I love it and it goes where I do. Wood cutting boards are great and don't dull your knife like a plastic one does. Just like yours, it's the centerpiece of my kitchen. Love it.
My wish list has a VitaMix and a KitchenAide stand mixer on it. I have a Lodge enameled Dutch Oven and I love it, I find myself wanting to cook everything in it. 😊
The kitchenaid stand mixer is one of my favorite pricey kitchen tools! My only advice is that if you wanna make breads, especially pizza dough, get the lift mechanism version not the tilt head version. That stand mixer makes our yearly lefse party soo much easier; I can mix about five pounds of dough at a time, so we get through 25 pounds pretty fast!
I fully agree with the pizza oven thing. I actually built my own brick one for around $70 and preforms just as well if not better because you get that wood flavor into the crust
I hope you used heat and food safe bricks, commercial bricks for building can leach harmful chemicals from the heat, and with long term use you can get VERY sick.
LOL agreed so hard on the pizza ovens. I am getting to an age where friends are getting richer, and some have had outdoor pizza ovens built in their backyards. They all seem so desperate for people to come over for pizza parties every other week to convince themselves that it was worth it, meanwhile my broke ass makes far better pizzas in a shitty old oven with a hand-me-down stone. Another great vid my man.
Remodeled our kitchen in 2019 and was having a ball making breads and cookies when the Kitchen Aid stand mixer we had stopped working. I knew the problem was the switch and thanks to something called the internet, I was able to figure out the replacement part I needed {and how to replace that part} and I was back in business for less than $70. No idea how available parts are for other manufactures, but parts for Kitchen Aid products are easy to find and in my case plug and play!
I would agree with the Vitamix, KitchenAid stand mixer, and Le Creuset (although Staub is probably equally good, but I prefer the white interior of Le Creuset). I need a better cutting board! I would add I really love my duel fuel range - I have a GE Cafe and feel it was worth the extra cost, but it’s probably half the price of the high end brands. I added a vent to the outside vent hood in a recent remodel and it is a huge upgrade. Great review Bri!!!
Teak Haus are a great brand of cutting boards. They’re America’s Test Kitchen recommended. Less expensive than the Boos cutting boards, too. I also love my Cafe range. It was worth every penny.
I totally agree about the vitamix and the kitchen aid mixer! I have both and am constantly using them. My cookie dough needs the mixer and it is indeed great with a yeasty dough, and whipping up meringue. My vitamix smooths out so many soups and I make a tofu "ricotta " in it, so useful! I am currently eyeballing the le crueset, you may have sold me!
I love making pizza at home. I "splurged' for a pizza steel and have been so satisfied with the results I've genuinely never considered buying a large and expensive single purpose tool to make it better. I'm sure it can be somewhat better with more charring but like you said, the inconvenience of using and storing it means it is something that I'm never going to seriously consider. 95% of the time I'm just making pizza for my family and not entertaining anyway.
My 1/2 inch bread steel was one of my best purchases. It has permanent residency on the lowest rack slot in my oven. Would never buy an Ooni to replace it.
I don’t consider it a monotasker. I leave mine in the oven 24/7, and the extra thermal mass regulates the temps in the oven far better than the oven alone, meaning that everything I bake comes out better.
The vent hood is a game changer, top of the list for me. I’ve owned 2 ooni’s, the first one being pellet fueled was almost useless and much too small. The ooni karu 16 was worth every penny. Paired with a grill pan and or cast iron skillet it’s very versatile
I couldn't agree more with all you said. For years, I was fighting grease and smells in the house. One year, I finally gifted myself a strong vent hood. Life changing. The kitchen table and lights are no longer sticky with grease residue. I also love my vitamix and kitchenaid mixer. I think one more pricey thing (not sure if this makes threshold for "pricey") is a top tier food processor. It's essential for prepping large amounts of vegetables.
I want a Vitamix so bad...I've got a Le Creuset dutch oven (which I adore) and recently received a stand mixer for my birthday which has been awesome. Next on the list is the Vitamix, but it is definitely hard to justify that price. Oof!
I agree with most of your points, but I have a Lodge enamel cast iron Dutch oven and have used it for several years now. It still looks brand new and is a great option!
I strongly recommend having close friends who have a pizza oven. I don't think I'd get enough use out of one if I owned it myself, but it's great having other friends who own it and invite you over
100% agree with the vent hood. If it doesn't vent outside then you are just blowing hot greasy air back into your kitchen. And yeah, this pizza oven thing is another food fad right now and in 5 years they will be in a garage somewhere collecting dust.
I agree with everything in this video. I’m an experienced home cook and i do fairly high level dishes. Also a home baker and can vouch for the Kitchen Aid mixer being a game changer. Nice vid.
FWIW I love content like this on gear, theory, technique, etc. Your recipes are always great, but I like to approach cooking content from a real student's perspective, not just a paint-by-numbers recipe perspective.
On the pizza oven, I appreciate exactly what you said. You are correct that you need to form a production line for the pizzas. You can also make more than acceptable results in your indoor oven @ 550 F. I end up having another person topping the pizzas while I hustle back and forth cooking them. But because I make anywhere from 3 to 6 pizzas at a time, it quickly paid for itself compared to bought pizza. I can cook them as fast as they are topped.
Blendtech is amazing, had mine for 8 years and it is the same as when I bought it. Had an issue with original jar seal and Blentec solved it with ZERO problems and ZERO cost. Cannot go wrong with them.
I have a love/hate relationship with my Blendtec. Sure, it does a great job when it comes to blending. But I've had to replace the jars several times because the seal around the blade gear wears out after a couple years of use. Also, if you overfill the jar and it leaks down the back... the contents seep into the switch behind the machine and make it inoperable. It was an expensive repair and now I rarely use my Blentec at more than half capacity. A real engineering blunder to place electrical switches where liquid can easily reach it.
It might be worth noting that modern building codes (depending on your location) require a makeup air source for range hoods over 400 cfm. So you can't necessarily just pop in a powerful hood without other changes. Honestly, I think having a hood that vents outside should be required by code (recirculating hoods are sometimes still allowed), especially if you cook on a gas range. Gas combustion products, vaporized oil, etc are horrible for indoor air quality.
@@pqrstsma2011 You can do that, but a home inspector isn't going to accept that as an answer. More importantly, many people won't bother with it. That presents a safety issue. Part of the reason makeup air is required is that depressurizing your house with a high cfm range hood can cause some gas appliances (like furnaces and water heaters) to backdraft, exhausting into your house instead of out. This can lead to a buildup of combustion products such as carbon monoxide.
Wow. Good info in this comment, especially about the backdrafts. Do you know what a typical "makeup air source" would be? Is it part of the installation of the vent hood?
@@MJ-pi6uh The make up air source is just outside air. The mechanism for allowing it in can involve a damper triggered by the vent hood turning on or triggered by an interior pressure sensor which can tell when you've created a vacuum.
100% agree on the pizza oven, not only for the performance but also for the social and stress inducing reasons you mentioned. There is such a steep learning curve and finesse of technique involved and if you're not using it all the time, you're gonna forget what you learned. And when you use it, you're likely having people over so the stakes are high to produce good results.
- 00:00 🍴 Introduction to essential kitchen tools worth investing in, emphasizing that expensive tools are not necessary for great food. - 00:34 🥤 Vitamix Blender: Highly recommended for its unmatched performance and durability in professional kitchens. - 02:28 🍪 KitchenAid Stand Mixer: Essential for making enriched breads, pizza dough, and other recipes, with useful attachments. - 03:38 🔪 Boos Block Cutting Board: A large, durable wooden cutting board that enhances comfort and efficiency in the kitchen. - 05:04 💨 Powerful Vent Hood: A vented hood significantly improves the cooking experience by managing smoke and odors. - 06:20 🍲 Le Creuset Dutch Oven: An heirloom-quality Dutch oven known for its durability and excellent heat distribution. - 08:57 🔥 Expensive Designer Stoves: Not worth the investment as they do not improve cooking results despite high costs. - 10:47 🍕 Outdoor Pizza Ovens: Often impractical and not as enjoyable as expected, with temperature regulation challenges. - 11:52 🍳 Expensive Nonstick Pans: Unnecessary to spend much on these, as cheaper alternatives perform similarly and need regular replacement.
My mom has had the same Kitchenaid mixer for nearly 20 years, and it’s still and great shape and works like new. Those things are built to last and work fantastic
I’m on a fixed income so really need to stretch the pennies. Decided about a year ago that going back to baking my own bread would let me get better quality bread for less $$ than buying the expensive stuff at the grocery store. Also decided that at my age (70+) a stand mixer for kneading the dough was necessary. Saved up some & went to Amazon to shop. Decided I just couldn’t afford a Kitchen Aid so bought another brand that was less expensive but claimed to be comparable. It “worked” but traveled all over the counter, I had to hold it down all the time. Neighbor at the time had 3 Kitchen Aid mixers in storage while he downsized. He gave me one & I love it! Gave the cheaper one away & would definitely recommend saving up extra to go first class if I were to do it again.
I’ll weight in on the pizza oven. Gozney dome, it is an amazing value and so much more then just a pizza oven. I’ve made breads, deserts, smoked meats and of course made many pizzas. Definitely a peace of kit you should look into.
I’m literally in the market to buy my first (chosen by me) stove so THANK YOU for your input. If you can make a $900 oven work for you that well then I can too ☺️
I think KitchenAid has really dropped in quality. I personally own a Cuisinart stand mixer and love it. I went through a pizza stage where I made batches of dough almost everyday for months and still make it at least once a week. It is holding up well! What no KNIFE talk??? Love the vids Bri!
You can probably blame Walmart. No, seriously: many companies were literally forced to manufacture their products cheaper especially so that Walmart could sell it cheaper. If they didn't agree to do that, Walmart wouldn't sell them. There are stories about how Rubbermaid almost went out of business because they refused to compromise and make their stuff cheaper for Walmart. But without the world's biggest retailer, they went into a serious decline until finally they had to agree to Walmart's demands. Same for Buck knives, who now have a factory in China especially to maker cheaper knives for Walmart. I wouldn't be surprised if the same thing happened to Kitchen Aid.
@@castironchaos I think it is known that many of the Black Friday Kitchen Aid Stand Mixers sold at Walmart are the lower quality versions of the real deal.
I agree totally and own all recommendations! I also love my Breville food processor and don’t think I could live with out. I have a KitchenAid mixer that is over 20 years old and still works like new. I also love my induction stove top even though I have sampled all of the different kinds of stove tops, gas to electric. And guess what Le Creuset works beautifully on an induction stove top.
I disagree on the Le Creuset, I have a Lodge that's been going strong for 10+ years and works just as well for what I need it to. Would love a proper vent hood... but that's also $$$ unfortunately. =\ Would also say that I couldn't live without my Lodge cast iron. It's my daily use pan.
I have both the Lodge enameled Dutch oven (about the same size & color as Bri's) and a Lodge enameled Casserole Dish (think dutch oven which is only as tall as a big frying pan), and I love them both. I don't cook in them as often as Brian cooks in his Le Cruset, but after a few years of use they are still in great shape. I'm sure Le Cruset is the most popular option with pros for a good reason, but if you want to spend less I absolutely recommend Lodge's enameled cast iron.
I think the only advantage you might get with the La Creuset dutch oven is the flat bottom and straight sides...and maybe they're a little lighter to lift. I love my Lodge enameled dutch oven! I make mostly sourdough in mine, but it's always good for soup!
You are so right about the pizza oven! It makes AMAZING pizza but my husband is running around alone cooking for everyone and yes sweating and stressed out lol. So it’s kind of sad. Maybe one day we’ll get the dream outdoor spot for it to be fun! 🙈
Hey Bri, what are your thoughts on induction stoves? When I bought my house I still had dreams of a gas stove, but here in Sweden those are super rare. I basically bought my house cause the kitchen was amazing (large, lots of bench space and airy). It also had a basic, run of the mill induction stove. After using it once or twice my dreams of a gas stove went away. Induction is easy, fast, safe and super consistent. It cleans easy as fuck also since basically nothing would ever burn on the stove itself, just a bit of glass to wipe off :D. Cheers dude, love your stuff. Love, random swedish dude.
Top shout on an induction stove. I bought one last year as a means to save some money and take some of the heavy lifting away from our gas-powered Rayburn cooker. Suffice to say, the research was extensive, and I ended up importing a pretty good one from Japan to England, rather than a cheaper version from our own shores. The results have been most excellent, with this stove already paying for itself several times over.
I have a 14" cast iron pan that I love for roasting. I use it often. It goes from stove top searing, to oven, to service. I can use it over an open fire as well. My sister got it for me for Christmas a few years ago, it's some off brand so probably not expensive. It was easy to season, and the seasoning is easy to maintain. I even use it to cook my pizza in; or biscuits; or corn bread. I highly recommend getting one.
All of the worktables at the bakery where I work have Boos Block tops. 10/10, they're great to work on and still look nice after taking a beating from 8-10+ hours of continuous use every day.
On the nonstick pans - I think it’s worth mentioning that a lot of the cheap to mid consumer pans are dangerously cheaply made particularly with regards to the handle. I refuse to buy a pan that doesn’t have an oven safe metal handle. Convenience of oven use aside, I’ve seen too many of these plastic handled department store pans come apart catastrophically when someone tries to move or flip something.
In 40+ years of cooking, I've never had a handle failure. But then each time I purchase a pot or pan I evaluate the handles. I don't cook much that needs to go from stove top to oven so non-stick skillets with oven proof handles weren't a necessity. My first job, at 17, was at Sears and they had 3 iron skillets for $10 intheir catalog , so I bought them for when I was on my own. To this day they get cleaned with a bit of dish soap and soap plastic scrubber, dried thoroughly and then 3 to 4 drops of oil is buffed into the pan with a paper towel - no rust or fuss. Simple. Just replaced all 5 of Mom's non- sticks with 2 OXO non-stick skillets from Costco for $29.99. They do have oven proof handles.
The hood vent came out of left field, and I love it! That's actually handy to have, especially since American homes have open floor plans. I have a shitty hood, but I have a kitchen door, which I can close when things get stinky.
I would absolutely agree to everything you listed, but I would add, a knife sharpening system. They have made them so easy for the average home cook to sharpen knives. I personally wet stone mine, but there are so great systems out there, that make it so easy.
I'm on my 2nd "Designer Stove" and I've averaged 350 dinners a year on them for 10+ years. The Temp control on mine is next level; and they definitely cook my food better. I have a 10 burner with a wok hole... and I wok; a lot..
My pizza oven is an attachment on my pellet grill. When we make them my wife and kids put on toppings & bring them out, then I grill and bring 'em inside. It works quite well, and we love the pizzas. So good. Thanks for the great content, chief!
Did I miss anything that you can’t live without? Which piece of expensive kitchen gear is the first you’d add to your cart and what do you think is overrated? Also, thanks Morning Brew for not requiring me to spend any money to get my daily news briefing - sign up for free here morningbrewdaily.com/lagerstrom
Opinion on ye old Cast Iron Skillet? It's the only Skillet I own lol
I love my Air Fryer...Having a family, this appliance has helped with cooking times for a number of things. I have been using them for 6 years or so and just upgraded to a Big French Door model and it is really good. It also came with a grill plate which has awesome heat distribution and makes amazing grilled meats as well.
I think a video just like this but with less extremes would be cool. Something along the lines of looking at like bottom of the barrel cheap stuff (i.e. walmart brand), maybe some middle ground cheapish foodservice grade stuff, and a high tier cheffy/foodservice grade stuff. Maybe for simple tools, since this video had some big ticket items
@@luminescentlion love it AND love that you can buy a pretty inexpensive one, season it properly, and it can last a lifetime.
@@deeppatel9263 good ideas. if you haven't seen them, check out my two previous videos where i talk about my picks for cheap knives and essential tools under $25.
Agree particularly with the vent hood recommendation. I rent and unfortunately recirculating "vents" are extremely common. They are about as useful as a recirculating toilet.
I agree about how useful a recirculating hood fan is... But most of the time a proper hood vent isn't even CLOSE to an option unless you own your home. If you're renting you'll pay a few hundred dollars to install one, and then a few hundred more out of your security deposit when you move out for putting a significant hole in your apartment wall. It's dumb, I know, but... *shrugs* Landlords- what can you do?
I have an induction hot plate I use to sear food outside since my vents are useless.
😂
It should have a grease filter. Clean it up and it'll help
I didn't know a recirculating vent was a "thing" until my first apartment, something burned, I turn the fan on and just see it blasting the smoke out the top... useless! haha
Speaking of KitchenAid mixers, I’m still using the one that my great grandmother bought in 1962. She gave it to my grandmother, who used it throughout my childhood, and it ultimately ended up with me after my grandmother died a few years ago. It mixes pizza and/or pretzel dough almost every week, and chugs along like a champ despite being less powerful than some of the company’s newer offerings.
The first thing to fail on your mixer is it will burn out the brushes in the motor- it will sound broken.... it is not buy replacement brushes . Usually a cheap and easy fix and it will chug along for another 40 years
@@josephashcraft1581 thanks for the advice, I’ll definitely keep that in mind if/when that day comes! To be honest, I’m amazed it is still running at this point. I know I remember my grandmother using it quite regularly when I was growing up (and I’m in my mid-40’s), and I’ve been using it for pizza and pretzel doughs for quite a while now myself!
Lucky you a Hobart machine is superior to anything on market today…
I’ve had my kitchen aid since 2006 and my Vitamix since 2013. Worth every penny
@@kaleidoscopicmind5 had my kenwood chef stand mixer since 95 it came with the blender so they are both about 30 years old and l use them daily, as l am getting older l find it easier to chuck everything in the mixer
Another note about those vitamix blenders is that they're often used in commercial kitchens and can find spare parts easily. The Carafe, the lids, the plunger, and that bit at the base that turns the blades can be replaced easily.
Also - I've owned, and regularly used, my Vitamix since the early 90s and it just keeps on doing what it does. I expect I know folks who have replaced their department store blenders multiple times in 30 years and still - none of theirs worked as well as my Vitamix. Over time it has almost certainly bee a money saver.
Blendtec nerd coming to the chat here. I will advocate that any blender with high power, metal parts (versus plastic), a good blender cup (not glass), and fairly clean functionality (few buttons) is a good option. The division between Blentec and Vitamix owners is quite aggressive, but everyone has their preference. I definitely reach for my Blendtec frequently, more so than I ever did for my Magic Bullet or Oster.
@@koreyb yes. it's hard to justify the cost, but once you use it (and keep using it for yearzzz) you'll never go back.
Another thing about Vitamix is their warranty and ability to buy LONG extended warranties for not too much $$.
What's everyone's take on the newer, digital Vitamixes? All flash and no substance?
I managed to find a kitchenaid at a yard sale for $20. I was pretty damn poor at the time so I nearly wept with happiness when I found it. It's a big, beautiful beast that's and helped me make many a desserts and I love it.
I feel this to my bones! I found my first Kitchenaid at a local thrift store for $20! It was an older model, but that badboy worked for YEARS until my hubby got me a new one for Christmas on year and I was able to pass it on to my sister who was just as tickled as I was when I first got it! Great find!🙌🏽🙌🏽
I found a vitamix second hand for $20
nice, I spent 380 euro for a pretty new used Kenwood kicten chief (original price 900 eur at that time)
@bareSnare I thought that too! My sister has it.
@bareSnare right?! But it’s fine. My current one is doing just fine.
I personally love my dutch oven, cast iron skillets, vitamix and kitchenaid. Combined they basically form the backbone of everything I cook :)
Brag more why don’t you? Lol.
@@anti-ethniccleansing465there’s no way you found a way for that to bother you, right?
I can’t figure out how to use and care for a cast iron skillet correctly. I adore my enameled Dutch oven though
The powerful ouside vented hood was life changing. It was a non-negotiable part of the kitchen redo. No more lingering smells and no more grease buidling up on the cabinets! My kitchenaid has been a workhorse for 30 years. Working in a pro kitchen has really taught me that there is equipment for show and stuff that is built for serious cooks.
For those looking for a ducted vent hood, please know that many residential building codes require that kitchen vent hoods be terminated and exhausted directly to the outdoors. Likewise, they usually cannot be vented into an attic or soffit space. This may be difficult for multi-story houses in which the vent hood location does not have a clear path through the walls to the roof. Consult with a licensed contractor before undertaking this project yourself.
I’m from holland, for as far as I know it’s standard here. It’s actually crazy for me to think there’s vent hoods that just blow the air right back into the room. But since it’s not that standard for other people, I fully agree with the statement that it’s a good investment!
I still curse whoever previously designed my kitchen and put the range against an internal wall. I'd have to cut through several cabinets and sacrifice shelving to vent outside.
Another thing to keep in mind with the big range hood is that local building codes may require you to install "make-up air". We did an expensive kitchen last year and I wanted a powerful hood for all the reasons Brian mentioned. Problem is the make-up air system was an additional $15k. Make-up air is basically an air handler mounted in the attic that sucks air from the outside and blows it into your house to make-up for the air your hood is pulling out of the kitchen. In my area, make-up air is required for any hoods greater than 600cfm.
@@zarblitz Vent to the roof of on top floor.
After living in apartment for 6 years, I finally bought my very first house, the first thing I did was installing a very good vented hood. Trust me, you will not regret what ever the installation cost. It worth it!
Congratulations on the house ❤
Im on my way to buying my first house too in the next year or 2 and that was literally the first thing I said lol. Gas oven, Good vented hood, golden.
I built my own walnut cutting board and after hearing how much yours costs I'm even more proud of it. Even if it does take way more oil due to being new.
I’m building my own with leftover wood from another project too!
I use tung oil for my maple end grain I made. The oil lasts much longer than the mineral oil I've used in the past. For the 1st coat I used a mixture of 50% Natures Orange 100% Pure Food Grade D-Limonene (Orange Oil Limonene Extract. Citrus Cleaner, Degreaser, and Deodorizer) 32 Fl. oz and a 50% Hope's 100% Pure Tung Oil, Waterproof Natural Wood Finish and Sealer, 32 Fl Oz
After the 1st coat was dry I only use the tung oil. I will not use anything else from now on.
@@johnhenderson466 The wood whisperer did some great tests on common food grade wood finishes, I think his results pretty much aligned with what you're saying here.
respect, LL
@@JaredCzaia thank you. That's where I originally saw it, but I couldn't remember the youtuber. 100% agree with his results.
For the pizza oven I'd say if you have the skill and knowledge to build one, go for it. It's a really fun project to do with a buddy or the family and it can turn into a great memory for the family and also a nice thing to use on the weekends.
The only essential expensive toy I don't have from your list is the Vitamix. I recently replaced my cheap cookware with cast iron and I've never been happier. I have a Lodge dutch oven which works very well and want to add a smaller one for smaller loaves of bread. Thank you for all your advice and videos.
I definitely disagree with the Dutch oven recommendation- my Lodge has held up marvelously so far after 6 years of heavy use. I couldn’t ask for more from a Dutch oven and it was $300 less than a Le Creuset.
The rest of the list is totally on point though!
Best thing I bought this year was a 5 quart Lodge dutch oven from Walmart. So far I love it and it only cost me somewhere between $40 and $50. I understand the enamel could possibly come off from constant use on high, but so far I haven't cooked anything that needed to be hotter than medium high. Most of the stuff that I cook from recipes says medium.
100% this - I have had my Lodge for 6-7 years, use it constantly in the cooler months and it's held up like a champ!
If you do want to spend more, get a Staub. It's still Le Creuset money territory (unless you can find a "made by Staub" for cheaper, like Williams Sonoma used to sell), but IMHO are even better quality.
The double Dutch is amazing.
I have multiple Dutch ovens, but each has a purpose. I have an ancient pure cast iron Lodge that I use specifically to bake bread, since it does not have an enamel coating. I have a Dansk 4-quart pot that is enameled, which gets used mostly on the stove but sometimes for stove-to-oven dishes. Then, I have a 7.5-quart Le Creuset, which is my daily workhorse. (I do bulk meals for myself, so the size is amazing.) I considered the Lodge one, but I didn't trust the enamel coating.
Great video, Brian. A bit of advice, Le Creuset has many outlet stores and you can get many pieces around half price. It might not be the color you originally wanted, but it is still Le Creuset.
Yeah, mine is green from overstock. The color grows on you 😊
Also thrift shops I got a 6 quart approx Dutch oven in Flame for 9 bucks 10 years ago still braising baking simmering along like new
You'd be surprised what shows up at goodwill and big church garage type sales n 50years worth if stuff were moving Sale
I'm there early with lots o singles and coins.
if you are not fussy about what color you get, can often find nice used pieces on ebay... :)
@@samthunders3611and, if the enamel chips/wears off, they will usually replace it -- they won't ask where you got it or if you were the original purchaser.
Hey Bri, love content like this. I'd love an entire kitchen series on all the tool and pieces you use, and how to shop for a pick what's right for my needs as a hobby cook down to like the best deli containers or tupperware to use for storing leftovers.
Yes! Yes to this a thousand times.
Yes! Especially pots and pans: how many do you have, which one do you use to cook what, how do you take care of them etc.
I actually just did a video for beginner bakers on the essentials that they would need. If you’re interested check it out. I’m hoping Bri does a kitchen walkthrough. I’m always looking for new ideas!
Glass reusing glass jars best for storing leftovers not just soups sauces but anything .I've also wide mouth jars so things don't get crushed There safe no flavor transfers no plastic screw tops kept things fresh air tight. I save extra jar tops in case one gets funky dented They last I've some 20 years old holding vanilla sugar and anything in the cabinet or fridge Any grain that's pkg gets open goes straight into a glass jar the lable cut off taped on or dropped in jar Avoids incect invasion too. You can freeze it but be wary for that I use plastic but never put hot food in it let it cool n no microwave! You can build a little take out ready to eat section of chili soups sauces stews n cooked dried beans I make my own baked beans n they freeze great I use pint a few for certain things half pint and quarts
I also use a food saver for storage n freezing things stay fresh a very long time you can get a great one for 50 bucks on Amazon.
And any bout containers are shared edged ..so you can stack store easier not wasting space If you cook all your own food you'll have leftovers maybe on purpose so freezer containers n glass are great n glass is free or a bonus gift for me .
Like your box grater or mandolin slicer. I hate buying junk or wasting money
Fun fact: Boos Block has a factory shop in Effingham, IL, which is right at the intersection of I-57 and I-70. They have a rotating selection of B-grade blocks and boards--we got a huge 12x18 board for about $60-70 because it had a small visual blemish on the reverse. If you're ever in town, swing by and take a look! (and if it's summer, stick around and have the corn chowder at Firefly Grill right down the road, btw)
I agree with all your choices and justifications. I would add a 12” carbon steel pan to the must have list. Not a single day goes by without it being used from eggs and pancakes to stirfrys and proteins. The only time I’ll prefer a SS pan is when I’m making a pan sauce for the meal.
I don’t think you really need to splurge as much on carbon steel as you would stainless
@@bradenculver7457 -- My stainless steel skillet cost twice as much as my carbon steel one.
Thanks Bri! Pro home cook here. As I grew up a foody home cook, my friends and family showered me with cooking tools at any birthday, Xmas, or other gift occasion. It took me until age 50 finally to realize that LESS IS MORE and to start offloading stuff and minimizing my kitchen. Do I need need two wooden citrus reamers when all I ever use is a Mexican lemon/lime squeezer? No, out they go. And the less you keep generally should be as high quality as you can afford - buy once, cry once. I like all of Brian's recommendations, except the Le Creuset. I have a similar to Le C Kirkland model from Costco enameled dutch oven I paid $69 for it about ten years ago. It remains unscratched and unblemished, and I use it at least once once a week, often more. The cache of Le C is cool, but it is not worth the money. AND ONE HUMBLE SUGGESTION: best upgrade, used every single day, is a knife magnet bar strip I mounted to the wall above my stove. No more reaching into cluttered knife drawer. $20 on Amazon and two screws into the wall (or even just adhesive tape) and hallelujah! Ready access and no more cluttered knife drawer. Also forces you to ponder, hhmmm, do I really need all these knives? And the answer is no, you don't. A good chef's knife; a good semi flex boning knife; a good paring knife; a serrated slicing/bread knife; maybe a cleaver. Hard stop. Give the rest away. My two cents.
Thank you, Todd Hale
All my best knives except on are Chicago Cutlery I bought 40yrs ago when I disassembled cattle at a packing house. I got a few more at flea markets before they became a junk knife. My Dutch Oven is Lodge I got new for $20 on clearance. I use is less then once a month. It works just fine for a grumpy ole bachelor like me. Oh!!! If you need a really, really, sharp trim/fillet knife, go to Walmart or a bait shop and get a Rapala fillet knife in the nice leather sheaf for under $20. You can shave with that baby!
@@petergreenwald9639 Spot on, I have two carbon steel bladed Chicago Cutlery knives I inherited from my dad, cherish them. And I have a Rapala fillet knife - mine is in a hard plastic blade sheath - that I use for boning pork shoulders, chicken thighs, while turkeys, you name it. Great bang for your buck!!
I'm also 50, and yes - oh my god - the stuff you accumulate over the years is unbelievable. Those tippy top cupboards you have to get on a stool to reach, they're all full of that stuff. Electric juicer. Waffle iron. Multiple stupid coffee/tea machines. I'm pretty sure I have like 4 fondue sets. A meat slicer. Egg poachers. A soda machine. Multiple pasta and bread machines. And a variety of expensive chunks of metal and plastic that I don't even remember what they're supposed to be. Good pans, a few good knives, a blender, a box grater, a sieve...You really only need a few things. If you find yourself googling some expensive gadget because you just can't do something without it, then learn better technique. I'm pretty sure Escoffier didn't have a bacon cooker or a salad tosser.
@@Revelwoodie i am cracking up. Yesterday I took a load of stuff to donate to Goodwill. Reciprocating electric slicing knife? Bye bye. Waffle iron? See ya! Automatic bread machine - adios amigo. Etc . . . . BUT, as a kid, my and my brother's gave birthday celebration meal was fondue pot sirloin chunks fried in peanut oil with a sour cream mushroom Worcestershire sauce my mom made. I don't use rhe fondue pot much, but I can't part with it, at least not yet!
I ought to build you a ChudTable, its what I shoot all my cooking vids on, basically an outdoor boos block table with a commercial burner. Would solve your pizza oven problems!
Please do this! A Brian Lagerstrom / Chuds BBQ collab of some kind would be absolutely brilliant.
The man, the myth, the legend. Love Chuds BBQ
I smell a sick collab in the air
I sub'd to your channel because of this comment. (Just to give you some analytical growth feedback 📈) lol
I can confirm for the Vitamix, I got the Canadian Costco edition and it is absolutely magnificent. It blends like nothing else, I absolutely adore it for creamy soups. Also, remember that teflon fumes are deadly to parrots, so are self-cleaning ovens. If you share your home with birds, do not use/buy anything that has teflon and never clean your oven with the self-cleaning option. Do it the old fashion way with elbow grease (I like pink solution to clean mine).
@Mousseki Mousse The model I purchased from Costco is "Vitamix Explorian E320 + Personal Cup Adapter". It does everything I need and I love the smoothie cups.
Thanks Brian. I took your advice and bought the Winco 10 inch nonstick pan. It was fantastic. The following week I ordered the 12 inch. I have some great nonstick pans but they’re well over 20 years old and the coating is deteriorating. Thanks for this suggestion. They are affordable, and they work wonderfully.
💯 on the VitaMix! I BEGGED for one every year and my son finally got me one. I LOVE IT!!! Even trade though, I bought him his first Kitchenaid. Two happy campers! I fell in love with Le Creuset when I was a salesperson in a housewares dept. i get mine at TJMaxx discounted and again my son got me the Disney edition one for Christmas two years ago.
Never considered the pro-level vent hood; that's def. something I want in my next kitchen. Excellent vid. And +1 on cheaper non-stick pans... I've had great results with restaurant store non-stick pans. I'm also a big fan of OXO's Good Grips non-stick pans. Reasonably priced, comfy in the hand, and dead flat on the bottom - a dream for glass stovetops (which I hate, but no gas line in the house). Great vid Bri!
Thanks! I haven’t tried the oxo stuff but glad to hear you agree with the idea of cheaper non sticks
@@BrianLagerstrom Sam's club has a 12 inch Member's Mark non stick frying pan for about $20 (in my area) and it is pleasantly well constructed. Also has a very flat bottom which is great for my glass stovetop.... I love it.
If I didn't have gas, I'd save every penny I could to replace my glass top stove with an induction range.
@@LoveStallion The problem with induction is the burner size. Same for radiant glass tops, but not nearly as bad as mine, though it's not a high end model, and is now 13 years old, but still performs well, the 2 big burners are just shy of 9", which is normal for most electric stoves. Many of the inductions, the actual burner is at best, 8", if not less for the large burner. Here, more gets you bigger inductors, generally speaking. That and most being almost all computerized, means they may not be as reliable down the road. Something nice about radiant/calrods is the lack of electronics, outside of the ovens in most cases and they are reliable as dirt, unless totally abused.
I also have a glass top stove that I hate. No gas line in house either, I just deal with it and cuss a lot when cooking.
My must have kitchen “splurges” are my #10 Field cast iron skillet and Mockmill grain mill. Commercial flour has stripped virtually all nutrients and stone mills can also be adjusted to make great “cereal” (cream-of-wheat style) or Scottish oatmeal. Highly recommend getting a stone mill. Super fun experimenting with organic spelt, kamut, hard and soft wheat berries, oat groats…on and on.
i got a second hand mixer before moving back to college. i used it for making pizza dough. it was so simple and easy. so much better than kneading by hand
also if you are having smoke alarm issues and can’t get a proper vent hood, try changing the alarm in the kitchen. most alarms are of the ionizing type. those are more sensitive to aerosolized cooking particles. a photoelectric type is not as sensitive to those same particles. there is a video by technology connections about it if you want to know more
Mine was hard-wired into the kitchen circuit and not too far from the stove. It was always going off. I replaced it with a battery unit which I relocated outside the bedroom and that solved the problem.
@@rogerhinman5427 If your house is new enough to have hard-wire detectors, battery-powered smoke detectors are not code compliant unless they have a wireless interconnect with the rest of the system or were not necessary for code compliance in the first place. The right way to solve your problem would have been to relocate the hardwired smoke detector at least 10 feet or so from a cooking appliance.
@@Default78334 ..and *DEFINITELY* switch to a photodetecting type. Credible source: ua-cam.com/video/DuAeaIcAXtg/v-deo.html
Our insurance company required that we have a monitored fire alarm in our home. Our alarm company installed a HEAT, not smoke, alarm on the kitchen ceiling, not right above the stove but close. It's battery operated and communicates with the alarm company by cellular signal, as does the burglar alarm they installed.
Or just cover your kitchen fire alarm with plastic bag attached to ceiling by scotch (dorm lifehack)
100% agree that a large wooden cutting board is the 2nd best tool in the kitchen (#1 is a knife you like to use). Oiling the board isn't that much of a big deal and will help keep your board in good shape as well as preventing food from staining the wood resulting in easier cleanups.
Try a slab of rubber/sani tuff. They're amazing and minimal maintenance.
I have owned 2 Vitamixes. My first one was black and I lost it in storage. I still have my second one, which is red. I think both of them are 5200. The black one might have been a 5000. I can't remember exactly. You are right. In my opinion, they are the best.
I started buying the "cheap" non-stick pans sold at Sam's Club, and I've been thrilled with them. The cheap pan route is especially useful if you have roommates or family members that are prone to abusing the cookware.
My MIL bought all her daughters the same non-stick cookware set. I do a majority of the cooking and they have lasted for years, I remember seeing the same set at my SIL's house and they were beat to all hell not even a year later.
TBH they're not very good, but still. If I had her as a roommate I would definitely not want her as a roommate anymore.
@@thunderkrux7745 I originally got the Calphalon set at Sam's which was perfectly fine as far as cooking goes, but I HATE the anodized aluminum finish. It basically makes the cookware unsuitable for the dishwasher as it destroys the finish.
Since then I've been getting the individual "commercial" non stick pans. (Which for reasons unclear to me are in a totally different section of Sam's) Now all that's left of the original Calphalon set is the lids.
Another thing to add to this is, if you have kids who want to cook in the kitchen, the inexpensive, nonstick pans are great for them. They are forgiving and are cheap to replace when they are inevitably dropped.
@@dback68 or burnt. My family only cook on 'nuclear' hot
@@cassieoz1702 that's part of the family experience, right?!?! Gotta love those charred grilled cheese sandwiches and burgers that are still raw inside.
I agree with you for the most part. We are building a new house and we’re going to an induction cooktop. The induction preforms better and way easier to clean. Great video as always!
Brian - Sound advice. We've had our Kitchen Aid stand mixer for almost 50 years and still use it regularly. Don't think that you need Le Creuset enameled cookware, though. We bought a set of Tramontina Dutch ovens at Costco a few years ago. They perform very well and are holding up great. Probably my favorite and most-used cookware. Also, we have a full set of oven-safe, stainless steel cookware, picked up on ebay and in thrift shops. Love "adopting" fabulous but abandoned classics. For us, non-stick cookware is a specialty item, and we just ditch them every few years. Finally, we have a large Teakhaus cutting board that has become the center of our kitchen, too. I sand it lightly to minimize knife cuts, before oiling it. A labor of love. Thanks again.
I also love thrift stores, have found some great jewels there at a bargain price. hehe
My husband made me my cutting board. 24x18 I love it and its the center of my kitchen. And I bought a crock pot brand Dutch oven and I love love love it.
I bought the steel you use for pizza and I use it in my BBQ, it works fantastic.
Totally agree on the nonstick pan thing - though I've had far worse luck with them lasting than you have. After going through several pans, I have just given up on "nonstick" and learned to cook eggs and fish on cast iron. This is the way.
Cast iron and stainless steel... nice to have 1 nonstick but that's it really.
Absolutely agree with Le Creuset. I'd even add their skillet as essential gear. I've slowly been acquiring a set and it's all fantastic.
That’s how I’m doing it too. The past 3 years my husband has bought me a new pot or pan for Christmas.
I bought myself a 6qt dutch oven, have a vintage 3qt which i love (ty grandad), and a 2qt pan w/ handle. They will outlast me.
For me, a cast iron skillet is my most loved/used cooking tool. I have a vintage Wagner that is very smooth on the inside. I love that I can sear food on the cooktop then finish it off in the oven among other things like using it for cornbread or pizza. It’s so versatile and easy to care for.
Oh my heart - we got all of our pots and pans from antique stores. My husband sanded down all the cast iron so some are as smooth as glass. If I could have only one thing, it would be large flat old Wagner Dutch oven. I can cook literally anything in that.
Cast iron is great!!!
I cook on cast iron almost exclusively. If they are properly cared for they outperform any nonstick garbage and last for centuries.
Le Creuset casseroles and saucepans, black cast or pressed steel frying pans.
And do not buy cheap chefs knives, they are horrible to hold and hard to keep sharp.
buy a good non stick milk pan !
I totally agree with you! This video is about expensive kitchen tools, however. Cast iron is cheap!
I think I’d add a really good chef’s knife or santoku that holds an edge and knife sharpener to your list. I heartily agree with the le cruset, the kitchenaid mixer and the vitamix. My kitchenaid mixer is close to 20 years old and still looks and runs like new and is a game changer when baking. My LeCruset dutch oven is also pushing 20 years; aside from some cosmetic issues with the white enamel being stained on the inside bottom it too still functions like new. If you get a LeCruset spring the extra money and replace the knob on the lid with a metal knob then there are no worries about oven temps. Have had a few blenders over years and can confirm the Vitamix is the best. I bought a shorter container so it will fit under the cabinets and I can leave it out on the counter.
I've got my mother's old kenwood stand mixer that's older than me (51). After some loving care and attention (a part + new grease) its still rockin'! She's now jealous...
Totally agree with all the pizza oven criticisms, but I still love mine and would recommend getting one to any home pizza making enthusiast. I think maybe one key element is that I’ve never much liked American pizza styles - much prefer Neapolitan, and even with all the home oven tricks for that, I just don’t think the end result is even close without 400c temperatures.
I plan to one day build a nice big clay one, which will hopefully alleviate some of the annoyances with the little ones
So we got a pizza oven recently. We found this one that was so much cheaper than the expensive and supposedly great quality ones. I have noticed no difference between mine and other peoples that I know. A pizza oven is great but don’t fall for good advertising
What did you buy? I’m interested in buying one for my backyard.
@@matthewscorner5722 also curious about that!
Ditto!
👀
@@BrianLagerstrom it’s a gozney roccbox. They seem expensive but I found a mini version and it’s so good for pizza
The heroes of our kitchen are our lodge skillets. We have a bunch of stainless fry pans, but there’s just something about those cast iron ones. I completely agree about the stand mixer. We couldn’t make nearly as much stuff as we do without it. When it comes to a pasta roller we just use a hand crank one.
Would have said so if you hadn't. I sometimes like thinking about my purchases on a "dollar per use" basis, and lodge skillets are winners going away. Used twice a day or more, cleaned with a handful of steel wool under hot tap water, and only getting better after 10 years.
@@stefanluke2771 agreed. And if you want something a little lighter that heats up faster then carbon steel is also a great alternative. Cast iron skillets and carbon steel pans are the workhorse in my kitchen and they last forever.
I used to work at a kitchen store and my explanation of the vitamix was that it’s very expensive but you definitely get what you pay for
100%
Nice.
I've had my 18x23" Michigan Maple (equivalent to a Boos) cutting board for 28 years. A huge heavy wooden cutting board is not an accessory, it is the centre of my kitchen. I spend more time doing prep than I do at the stove. It's big enough for big knives, and big knives are fun and fast. (I like small knives too, but you can use them anywhere.)
I loved the input on the nonstick pans. I thought if I bought the pricey ones they would last a while. Glad I saw this before I bought them!
I have a set of All Clad HA1 that I bought piece meal at Home Goods over the past 8 years and they look and work as good today as they did when I bought them. My collection consists of 2 sauce pans and four skillets of various sizes and the MOST I paid for any one piece in $49 and that is a 12" skillet with lid. The rest with lids are all $39 or less per piece. That's slightly more than $250 for all 6 pieces. I wish I could make this price claim for my knives.
@@RCSTILE Thanks! I will look for those!
If you buy a winco non stick it will be just as durable as the Allclad. Both are great pans ..but only one of them cost $25 to $30
I replaced our old nonstick set with stainless steel and couldn't be happier. 1-2 good nonstick pans, a wok, and a Dutch oven is all I use besides that :)
I completely agree with your choices. My Kichenaid, my LeCreseut I cant live without. I found 8 pieces of LeCreseut at a rummage sale for $25 and you couldn't take the smile off my face for two months. The hype to purchase this new thing or that nee thing rings hollow. Staying with long lasting, tried and true items is the best way to go.
If you don’t want to spend the money on a Vitamix, get a Ninja. I’ve had mine for 4 years and it still works like the day I bought it
I really like my Ninja too.
I had a pizza stone that broke recently and decided to use the top of my blackstone griddle as a pizza stone, it worked perfectly. I've since left it in the oven full time cause it's going to get more use now vs sitting in the cupboard until a camping trip.
I’m a Le Creuset fan, but I’ve been using a similar wide Dutch oven from Staub and like it a bit more. It’s heavier and I just feel like I don’t have to baby it as much. I can get a better sear, it doesn’t stain, and the standard knob can take higher heat. I see though that LC is trying to be competitive and I think current pieces now come w high temp knobs and they offer more high gloss, solid colors vs the trad ombre.
I bought the Le Creuset because it was lighter. I’m old and weight matters to me. My pot has not chipped and I’m clumsy and the discoloration from food cleans off when I soak it.
Absolutely love the Vitamix, I actually got one off ebay for just $100 and its been my favorite new appliance to use by far
Woah! that's an insane deal.
I'd been making smoothies almost daily for nearly 15 years. I finally spent the money on a vitamix and I can't believe I've been buying cheap Oster for so long.
On top of just the utility of the nicer higher end items, I find the maintenance rituals to be kinda zen. Seasoning my cast iron, sharpening knives, conditioning the cutting board. Put on some tunes and zone out for maybe an hour and it feels really gratifying when you're done.
My dad use to manage a restaurant and we always used restaurant surplus cookware. It wasn't until college that I had any idea there were pans other than the blue handled ones. Things are beaters and made for high volume, highly recommend.
You flaming on my Oster, bro? Jk, I'm sure the Vitamix is awesome.
I have a microwave mounted above the range of my NYC rental apartment, the vent just blows the air into the cabinet above the microwave lol. I really appreciate your insights especially on the **specific brands** of affordable knives and nonstick cookware.
I’m right there with you. As others have commented, a cast iron 12” pan is my favorite cooking tool. I roast a spatchcock chicken weekly and it turns out beautifully. Seer steaks, deep dish pizza, cornbread all perfect in cast iron. I sent back my Ooni. Just to inconsistent. I bought a pizza attachment for my GMG pellet smoker that works beautifully and that KitchenAid makes crust easy. Lastly, a quality digital scale. If you’re baking (I also do baguettes and various breads) getting weight and hydration ratios are a must. What pizza steel do you use?
Well, I just used my Le Creuset Dutch oven to bake a perfect artisan loaf. I use my Kitchen-Aid all the time. I also subscribe to Morning Brew. You and me, are of one heart. Love your show, Bri.
This video was incredibly educational and entertaining too. Never thought of a pro level vent to be important but I can’t agree more that there’s nothing more annoying than smoke alarms while cooking! Thanks Bri!!
As an introvert, my Ooni pizza oven is great because it requires my full attention which means less socializing. And I got it on sale for 40% off. Spent $300 on it but probably made over $1000 worth of pizza this past year. IMO totally worth it if you have the proper outdoor setup and can get it on sale.
I honestly can’t understand what his deal was about something as simple as bringing a pizza outside and inside. Ridiculous.
The Kitchenaid was the best investment, second place goes to the Le Creuset Dutch oven and tons of other pieces of theirs I’ve accumulated over the years.
Got a Calphalon nonstick pan for our wedding 7 years ago. Used it at least once a week on average since then, and the coating still hasn’t worn off. Super easy to clean.
Hard anodized nonstick is the way to go, yeah. And I regularly see them at HomeGoods, HomeSense, Marshall’s and even TJ Maxx for
Kitchen Aid mixer, 100 percent. Have had mine for 25 years, use it weekly and still works amazing.
Recently got a Vitamix for my wife for her birthday and we love it. Expensive yes, but I think well worth it and it will last a very long time. Next on the list is that cutting board. We definitely need an upgrade from the warping bamboo one she's had to use for the last several years.
The board is a HUGE luxury I love it so much
find someone local that makes them, get the exact size you want for cheaper.
I tried one of those ceramic coated pans by Orgreenic. (Actually I got a 10" and a 13") It performs similar to stainless. You have to heat the pan well, add oil, and then the food won't stick. They claim nothing will stick to it, they show an egg just sliding off with zero fat. In my opinion that is not possible, but I do love these pans. I use it almost exclusive - love it! Oh, and I cook a LOT! Almost every day, sometimes twice a day. They aren't terribly expensive.
After watching a bunch of your videos, I made my own 23x18 walnut cutting board because I liked yours so much. Actually, I made 3 of them for the price of one on Amazon. Great Christmas presents :)
in an old rental with no exhaust fan over the stove. I got the landlord to install a ceiling exhaust fan which works well thank God. Got a KitchenAid and I would LOOOOVE one of those blenders.
Got two Le Crueset pots - love 'em
Agree with the expensive non stick pans. I have a WOL which luckily I got on special and over time it too has degraded
To me a Sous Vide is a waste of money
I have had a great big (2'x3') wooden cutting board since my mid 20's (i.e. 30 years now). thru 4 houses, 4 states and goodness what I've done on it. I love it and it goes where I do. Wood cutting boards are great and don't dull your knife like a plastic one does. Just like yours, it's the centerpiece of my kitchen. Love it.
My wish list has a VitaMix and a KitchenAide stand mixer on it. I have a Lodge enameled Dutch Oven and I love it, I find myself wanting to cook everything in it. 😊
The kitchenaid stand mixer is one of my favorite pricey kitchen tools! My only advice is that if you wanna make breads, especially pizza dough, get the lift mechanism version not the tilt head version. That stand mixer makes our yearly lefse party soo much easier; I can mix about five pounds of dough at a time, so we get through 25 pounds pretty fast!
I just got it today!! I followed your advice and got the lift version and it is awesome, thank you for the great advice ❤
I fully agree with the pizza oven thing. I actually built my own brick one for around $70 and preforms just as well if not better because you get that wood flavor into the crust
I hope you used heat and food safe bricks, commercial bricks for building can leach harmful chemicals from the heat, and with long term use you can get VERY sick.
@@mightnotmagic I did. I also take all the bark of my wood to make sure no moss smoke gets onto the pizza
@@GodfatherBoxSet
👍
LOL agreed so hard on the pizza ovens. I am getting to an age where friends are getting richer, and some have had outdoor pizza ovens built in their backyards. They all seem so desperate for people to come over for pizza parties every other week to convince themselves that it was worth it, meanwhile my broke ass makes far better pizzas in a shitty old oven with a hand-me-down stone.
Another great vid my man.
Agree 100% with Vitamix. Le Creuset is wonderful but Staub is awesome too.
Remodeled our kitchen in 2019 and was having a ball making breads and cookies when the Kitchen Aid stand mixer we had stopped working. I knew the problem was the switch and thanks to something called the internet, I was able to figure out the replacement part I needed {and how to replace that part} and I was back in business for less than $70. No idea how available parts are for other manufactures, but parts for Kitchen Aid products are easy to find and in my case plug and play!
I would agree with the Vitamix, KitchenAid stand mixer, and Le Creuset (although Staub is probably equally good, but I prefer the white interior of Le Creuset). I need a better cutting board! I would add I really love my duel fuel range - I have a GE Cafe and feel it was worth the extra cost, but it’s probably half the price of the high end brands. I added a vent to the outside vent hood in a recent remodel and it is a huge upgrade. Great review Bri!!!
Teak Haus are a great brand of cutting boards. They’re America’s Test Kitchen recommended. Less expensive than the Boos cutting boards, too.
I also love my Cafe range. It was worth every penny.
I totally agree about the vitamix and the kitchen aid mixer! I have both and am constantly using them. My cookie dough needs the mixer and it is indeed great with a yeasty dough, and whipping up meringue. My vitamix smooths out so many soups and I make a tofu "ricotta " in it, so useful! I am currently eyeballing the le crueset, you may have sold me!
I love making pizza at home. I "splurged' for a pizza steel and have been so satisfied with the results I've genuinely never considered buying a large and expensive single purpose tool to make it better. I'm sure it can be somewhat better with more charring but like you said, the inconvenience of using and storing it means it is something that I'm never going to seriously consider. 95% of the time I'm just making pizza for my family and not entertaining anyway.
I have one on my “wish list”. Can you please share what brand you have?
100% agreed!
My 1/2 inch bread steel was one of my best purchases. It has permanent residency on the lowest rack slot in my oven. Would never buy an Ooni to replace it.
I don’t consider it a monotasker. I leave mine in the oven 24/7, and the extra thermal mass regulates the temps in the oven far better than the oven alone, meaning that everything I bake comes out better.
@@CantankerousDave I think they are talking about the standalone pizza oven
The vent hood is a game changer, top of the list for me. I’ve owned 2 ooni’s, the first one being pellet fueled was almost useless and much too small. The ooni karu 16 was worth every penny. Paired with a grill pan and or cast iron skillet it’s very versatile
I couldn't agree more with all you said. For years, I was fighting grease and smells in the house. One year, I finally gifted myself a strong vent hood. Life changing. The kitchen table and lights are no longer sticky with grease residue. I also love my vitamix and kitchenaid mixer.
I think one more pricey thing (not sure if this makes threshold for "pricey") is a top tier food processor. It's essential for prepping large amounts of vegetables.
I want a Vitamix so bad...I've got a Le Creuset dutch oven (which I adore) and recently received a stand mixer for my birthday which has been awesome. Next on the list is the Vitamix, but it is definitely hard to justify that price. Oof!
I agree with most of your points, but I have a Lodge enamel cast iron Dutch oven and have used it for several years now. It still looks brand new and is a great option!
For a “budget” brand, Lodge makes some damn good cast iron.
I strongly recommend having close friends who have a pizza oven. I don't think I'd get enough use out of one if I owned it myself, but it's great having other friends who own it and invite you over
This is 100 percent the move.
Vitamix - Totally worth $500+. I bought one 12 years ago. I use it at least twice a week. It's never failed once! Great product.
I bought a Le Creuset 9QT dutch oven recently after wanting one for like a decade.....been a great experience so far.
100% agree with the vent hood. If it doesn't vent outside then you are just blowing hot greasy air back into your kitchen. And yeah, this pizza oven thing is another food fad right now and in 5 years they will be in a garage somewhere collecting dust.
I agree with everything in this video. I’m an experienced home cook and i do fairly high level dishes. Also a home baker and can vouch for the Kitchen Aid mixer being a game changer. Nice vid.
FWIW I love content like this on gear, theory, technique, etc. Your recipes are always great, but I like to approach cooking content from a real student's perspective, not just a paint-by-numbers recipe perspective.
On the pizza oven, I appreciate exactly what you said. You are correct that you need to form a production line for the pizzas. You can also make more than acceptable results in your indoor oven @ 550 F. I end up having another person topping the pizzas while I hustle back and forth cooking them. But because I make anywhere from 3 to 6 pizzas at a time, it quickly paid for itself compared to bought pizza. I can cook them as fast as they are topped.
Blendtech is amazing, had mine for 8 years and it is the same as when I bought it. Had an issue with original jar seal and Blentec solved it with ZERO problems and ZERO cost. Cannot go wrong with them.
I have a love/hate relationship with my Blendtec. Sure, it does a great job when it comes to blending. But I've had to replace the jars several times because the seal around the blade gear wears out after a couple years of use. Also, if you overfill the jar and it leaks down the back... the contents seep into the switch behind the machine and make it inoperable. It was an expensive repair and now I rarely use my Blentec at more than half capacity. A real engineering blunder to place electrical switches where liquid can easily reach it.
It might be worth noting that modern building codes (depending on your location) require a makeup air source for range hoods over 400 cfm. So you can't necessarily just pop in a powerful hood without other changes.
Honestly, I think having a hood that vents outside should be required by code (recirculating hoods are sometimes still allowed), especially if you cook on a gas range. Gas combustion products, vaporized oil, etc are horrible for indoor air quality.
crack open a window on the other side of the house when you turn on the hood?
@@pqrstsma2011 You can do that, but a home inspector isn't going to accept that as an answer. More importantly, many people won't bother with it. That presents a safety issue. Part of the reason makeup air is required is that depressurizing your house with a high cfm range hood can cause some gas appliances (like furnaces and water heaters) to backdraft, exhausting into your house instead of out. This can lead to a buildup of combustion products such as carbon monoxide.
Wow. Good info in this comment, especially about the backdrafts. Do you know what a typical "makeup air source" would be? Is it part of the installation of the vent hood?
@@thesa542 i learnt something new today.... thanks!
@@MJ-pi6uh The make up air source is just outside air. The mechanism for allowing it in can involve a damper triggered by the vent hood turning on or triggered by an interior pressure sensor which can tell when you've created a vacuum.
100% agree on the pizza oven, not only for the performance but also for the social and stress inducing reasons you mentioned. There is such a steep learning curve and finesse of technique involved and if you're not using it all the time, you're gonna forget what you learned. And when you use it, you're likely having people over so the stakes are high to produce good results.
- 00:00 🍴 Introduction to essential kitchen tools worth investing in, emphasizing that expensive tools are not necessary for great food.
- 00:34 🥤 Vitamix Blender: Highly recommended for its unmatched performance and durability in professional kitchens.
- 02:28 🍪 KitchenAid Stand Mixer: Essential for making enriched breads, pizza dough, and other recipes, with useful attachments.
- 03:38 🔪 Boos Block Cutting Board: A large, durable wooden cutting board that enhances comfort and efficiency in the kitchen.
- 05:04 💨 Powerful Vent Hood: A vented hood significantly improves the cooking experience by managing smoke and odors.
- 06:20 🍲 Le Creuset Dutch Oven: An heirloom-quality Dutch oven known for its durability and excellent heat distribution.
- 08:57 🔥 Expensive Designer Stoves: Not worth the investment as they do not improve cooking results despite high costs.
- 10:47 🍕 Outdoor Pizza Ovens: Often impractical and not as enjoyable as expected, with temperature regulation challenges.
- 11:52 🍳 Expensive Nonstick Pans: Unnecessary to spend much on these, as cheaper alternatives perform similarly and need regular replacement.
Just replaced my Kitchenaid mixer. I had the first one for 20 years. Love it!
My mom has had the same Kitchenaid mixer for nearly 20 years, and it’s still and great shape and works like new. Those things are built to last and work fantastic
I’m on a fixed income so really need to stretch the pennies. Decided about a year ago that going back to baking my own bread would let me get better quality bread for less $$ than buying the expensive stuff at the grocery store. Also decided that at my age (70+) a stand mixer for kneading the dough was necessary. Saved up some & went to Amazon to shop. Decided I just couldn’t afford a Kitchen Aid so bought another brand that was less expensive but claimed to be comparable. It “worked” but traveled all over the counter, I had to hold it down all the time. Neighbor at the time had 3 Kitchen Aid mixers in storage while he downsized. He gave me one & I love it! Gave the cheaper one away & would definitely recommend saving up extra to go first class if I were to do it again.
I’ll weight in on the pizza oven. Gozney dome, it is an amazing value and so much more then just a pizza oven. I’ve made breads, deserts, smoked meats and of course made many pizzas. Definitely a peace of kit you should look into.
I’ll second that!
I’m literally in the market to buy my first (chosen by me) stove so THANK YOU for your input. If you can make a $900 oven work for you that well then I can too ☺️
I think KitchenAid has really dropped in quality. I personally own a Cuisinart stand mixer and love it. I went through a pizza stage where I made batches of dough almost everyday for months and still make it at least once a week. It is holding up well! What no KNIFE talk??? Love the vids Bri!
You can probably blame Walmart. No, seriously: many companies were literally forced to manufacture their products cheaper especially so that Walmart could sell it cheaper. If they didn't agree to do that, Walmart wouldn't sell them. There are stories about how Rubbermaid almost went out of business because they refused to compromise and make their stuff cheaper for Walmart. But without the world's biggest retailer, they went into a serious decline until finally they had to agree to Walmart's demands. Same for Buck knives, who now have a factory in China especially to maker cheaper knives for Walmart. I wouldn't be surprised if the same thing happened to Kitchen Aid.
@@castironchaos I think it is known that many of the Black Friday Kitchen Aid Stand Mixers sold at Walmart are the lower quality versions of the real deal.
I agree totally and own all recommendations! I also love my Breville food processor and don’t think I could live with out. I have a KitchenAid mixer that is over 20 years old and still works like new. I also love my induction stove top even though I have sampled all of the different kinds of stove tops, gas to electric. And guess what Le Creuset works beautifully on an induction stove top.
I agree 100%. Vitamix is of course hands down the best blender and Le creuset is amazing. Also agree with nonstick pan
I disagree on the Le Creuset, I have a Lodge that's been going strong for 10+ years and works just as well for what I need it to. Would love a proper vent hood... but that's also $$$ unfortunately. =\
Would also say that I couldn't live without my Lodge cast iron. It's my daily use pan.
I have both the Lodge enameled Dutch oven (about the same size & color as Bri's) and a Lodge enameled Casserole Dish (think dutch oven which is only as tall as a big frying pan), and I love them both. I don't cook in them as often as Brian cooks in his Le Cruset, but after a few years of use they are still in great shape. I'm sure Le Cruset is the most popular option with pros for a good reason, but if you want to spend less I absolutely recommend Lodge's enameled cast iron.
+1 on Lodge Dutch oven. My parents have a le creuset Dutch oven. It's a little more attractive, performs identically, but costs 4 times as much.
I think the only advantage you might get with the La Creuset dutch oven is the flat bottom and straight sides...and maybe they're a little lighter to lift. I love my Lodge enameled dutch oven! I make mostly sourdough in mine, but it's always good for soup!
I have a set of antique Griswold cast iron pans that I use daily and they are amazing. The one is now 100 years old and still cooks like a dream
You are so right about the pizza oven! It makes AMAZING pizza but my husband is running around alone cooking for everyone and yes sweating and stressed out lol. So it’s kind of sad. Maybe one day we’ll get the dream outdoor spot for it to be fun! 🙈
Hey Bri, what are your thoughts on induction stoves?
When I bought my house I still had dreams of a gas stove, but here in Sweden those are super rare. I basically bought my house cause the kitchen was amazing (large, lots of bench space and airy). It also had a basic, run of the mill induction stove. After using it once or twice my dreams of a gas stove went away. Induction is easy, fast, safe and super consistent. It cleans easy as fuck also since basically nothing would ever burn on the stove itself, just a bit of glass to wipe off :D.
Cheers dude, love your stuff.
Love, random swedish dude.
Top shout on an induction stove. I bought one last year as a means to save some money and take some of the heavy lifting away from our gas-powered Rayburn cooker. Suffice to say, the research was extensive, and I ended up importing a pretty good one from Japan to England, rather than a cheaper version from our own shores. The results have been most excellent, with this stove already paying for itself several times over.
Induction stoves are the best. They are way better than Gas Stove ovens. The only caveat is that you have to choose your cookware more carefully.
We use Lincoln industrial induction heaters at work. They are amazing. They heat metal so fast it’s ridiculous.
I have a 14" cast iron pan that I love for roasting. I use it often. It goes from stove top searing, to oven, to service. I can use it over an open fire as well. My sister got it for me for Christmas a few years ago, it's some off brand so probably not expensive. It was easy to season, and the seasoning is easy to maintain. I even use it to cook my pizza in; or biscuits; or corn bread. I highly recommend getting one.
All of the worktables at the bakery where I work have Boos Block tops. 10/10, they're great to work on and still look nice after taking a beating from 8-10+ hours of continuous use every day.
On the nonstick pans - I think it’s worth mentioning that a lot of the cheap to mid consumer pans are dangerously cheaply made particularly with regards to the handle. I refuse to buy a pan that doesn’t have an oven safe metal handle. Convenience of oven use aside, I’ve seen too many of these plastic handled department store pans come apart catastrophically when someone tries to move or flip something.
In 40+ years of cooking, I've never had a handle failure. But then each time I purchase a pot or pan I evaluate the handles. I don't cook much that needs to go from stove top to oven so non-stick skillets with oven proof handles weren't a necessity. My first job, at 17, was at Sears and they had 3 iron skillets for $10 intheir catalog , so I bought them for when I was on my own. To this day they get cleaned with a bit of dish soap and soap plastic scrubber, dried thoroughly and then 3 to 4 drops of oil is buffed into the pan with a paper towel - no rust or fuss. Simple. Just replaced all 5 of Mom's non- sticks with 2 OXO non-stick skillets from Costco for $29.99. They do have oven proof handles.
The hood vent came out of left field, and I love it! That's actually handy to have, especially since American homes have open floor plans. I have a shitty hood, but I have a kitchen door, which I can close when things get stinky.
I would absolutely agree to everything you listed, but I would add, a knife sharpening system. They have made them so easy for the average home cook to sharpen knives. I personally wet stone mine, but there are so great systems out there, that make it so easy.
I'm on my 2nd "Designer Stove" and I've averaged 350 dinners a year on them for 10+ years. The Temp control on mine is next level; and they definitely cook my food better. I have a 10 burner with a wok hole... and I wok; a lot..
My pizza oven is an attachment on my pellet grill. When we make them my wife and kids put on toppings & bring them out, then I grill and bring 'em inside. It works quite well, and we love the pizzas. So good. Thanks for the great content, chief!