The Pots and Pans ACTUALLY Worth YOUR money! | How Nard Does It
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- Опубліковано 2 бер 2024
- Today I'm shaking things up a bit and answering one of YOUR most asked questions. What pots and pans do I recommend.
In this comprehensive guide to the best pots and pans for a vegan kitchen, I'm sharing my thoughts on which pans I love, when to use them, and the pros and cons of each!
Let me know what you think of this style of video!
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Timestamps:
00:00 Guide to the best pots and pans
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★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.
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*Cast Iron Skillet: amzn.to/3uUSizE
*Dutch Oven: amzn.to/3P7nXot
*High Walled Stainless Steel Saute Pan (skillet): amzn.to/3IG9vjT
-Note: Not all products are exactly as seen in video.
I'd love your feedback on this style of video! 🙏🏾 I’m going to be start adding in some of these beginner types of videos to hopefully answer some of the frequently asked questions I get. They do take me longer to create, but I want to really work to be creating the content that you're looking for! Thanks for watching and all the support! ❤
Knives, please! Would appreciate your input on which size and what to look for in good knives especially if you only bought one or two. Keep up the great work! ✌🏽
@@gcromer903 I love this idea, especially with choosing the best knives for your cooking style and stature. I’d also love a tutorial on the basics of knife sharpening. I recently purchased a knife sharpening kit, but I am too intimidated to try sharpening my expensive knives. I’ve sharpened a few cheap knives so far, and while they are much sharper now, I don’t know if I did it properly or not. It’s all so confusing - grit size, knife angle, oil vs. water stones, sharpening rod, leather strop and more. I don’t know what I need and what I don’t.
Great video and idea! I really like hearing you go in depth as to why you have the opinion you do. Maybe even an anecdote or two about your cooking experience would be fun. A time your food got stuck to a cast iron, a time you warped a stainless steel pan because you forgot it on the burner, etc. I would have loved to hear why some things didn't make your list, non-stick pan, carbon steel, etc. Also, you said at the beginning you would cover whether or not its worth getting a whole set of pots and pans and based on the thumbnail I thought this video was going to be about every pot and pan you own and use on a regular basis, not a top three. I know you have to have a stock pot in your stash and wouldn't replace it with any one of those three items because they can't compete. So there was a little bit of a gap between my expectation and what you presented. I like either/both but went into this thinking it was going to be a different video.
So helpful thank you!! Ive been struggling with pans and knowing what to get / how to streamline
Sorry, but there was way too much talking. Needs to be much shorter. I couldn't complete the video.
In all things in life... Buy it once and be done. Spend money on quality items and take care of them. Even my old Ford LMAO!. Why spend $25 on a pan I"m going to have to buy 3 or more times over my lifetime when I can spend $50 once and be done? The $50 item may cost more but I"m not going to replace it saving money in the end. One of the biggest factors in price comes in thickness (which leads to durability) of materials used to manufacture the cookware. A nice (more expensive) pan for the stovetop will have a thicker bottom which distributes heat better. Another good example of this is a teakettle. ALWAYS buy a teakettle with a thick bottom. Same for pans. A thin bottom pan (something more affordable) will heat quickly, not hold and distribute heat and will tend to burn whatever you're cooking. Same with bakeware. "Buy once, cry once" applies to ALL kitchen tools. And yes... Do pick up as much as you can second hand. This saves a ton of $$$$$. PEEEEAAAAAAACE. And no; your jokes don't stink :)
This exactly! i have made the mistake of tossing dollars out at ANY deal that seems great. hard lesson to learn but certainly learned at this point! 🙌🏾
How about a video on knives. I have a group of friends and we get together to cook, then eat, a plant based lunch on Sundays about every other month. It's lots of fun, but it makes me crazy when I'm responsible for chopping something like a big fat sweet potato and all they have is a 4-inch paring knife. And we all have to share that!! 😅
😂 see, i would show up eat time with my own knife. knifes are the tool that runs the show! i have the idea noted, thank you!
I feel the same about mixing bowls, storage, jugs, I like to use glass rather than plastic
same! seems plastic every once in a while is in the news for releasing something into your food or water or whatever. i find it best to stay away as you can.
Same. Using vintage finds at thrift shops and yard sales, snagging containers from neighbors' recycle bins or reusing my own. BUT I bought a multisize pack of _reusable_ restaurant/deli style containers and lemme sing you the love I have for them...well, it's Barry White deep level love. 🥰
I scored a 4 quart Dutch oven at Aldi and it's been the staple cookware for my winter cooking- soups and stews, baked pastas etc. so amazing. I find a good highwall stainless steel skillet, a good non stick skillet, a heavy medium sized steel sauce pan and any kind of large pot to boil pasta is all I use.
That is awesome! its great not having to spend a ton and get all that you need. cookware sets my be one of the hardest purchases when trying to save money.
I grew up lesrning to cook in a cast iron skillet and one of my favorite memories is when I grew up and my father took me to a store to get my own cast iron pan. I am in my 50s now and still use that same pan. Thank you for another wonderful informative video.
I also use cast iron. One I received from my mother in law. It has to be at least 50 years old perfectly seasoned.
I have a Dutch oven and a cast iron pan, which I bought at a yard sale when I was first out of college and had a) no cookware and 2) no money. I still have them decades later and I ❤ them. (Also, made the jollof rice last night. Serious yum.)
🙌🏾 this types of pots/pans are the best of the best! 😍 thanks for trying it out!! 🙏🏾
I have to say, I only consider using cast iron when I need to fry something. because of its heat reserving properties I find it better.
They are awesome for baking for the same reason.❤
I bought a top of the line, triple layer Cuisinart Stainless steel pan 20 years ago. Back then it was $140 on sale. I did my research and bought a quality pan. I can't cook on it. Everything I put in there sticks. I now use all cast iron and I love it. But I still have that pan because I know the problem with it must be how I use it. Would love to see a video on how to use it without everything sticking.
I absolutely love knowing that I personally made some of your pans when I was employed by Calphalon.
I'm over 60 and cannot lift cast iron. Ive pots since in my 20s. We have good quality stainless steel 1 pasta everything pot. 2 sauce pans, a large high edge pan like yours, 1 12" fry Greenpan. All pots can also go in the oven at high heat. Including lids which are also stainless. Some starter cooks might not know about oven temperature limits or how to gage the heat to pan on stovetop. Might be a good lesson. 😊
Love this, so helpful! Would love to see more videos on a vegan kitchen and how it differs from a meat kitchen. I’ve been thinking about this lately. Some kitchen items I think are more for meat kitchen and not so much for plant based/vegan kitchens.
🙏🏾🙌🏾 thank you so much! appreciate you sharing that idea also!
I lived with a tiny kitchen for many years, so I had to pick my cookware very carefully. No single use items allowed, unless it was something used almost daily. I had it down to a science. A really good enameled cast iron Dutch oven, a cast iron skillet, a lighter weight stockpot, a tawa, and a few saucepans and frying pans of unknown provenance.
I recently renovated my kitchen and tripled my storage. My prized addition: an enameled cast iron braiser. I use it for almost everything. I also added a Japanese rice pot, a few 100% ceramic skillets, and a carbon steel wok. The only purchase that was meh were the ceramic skillets. They aren’t bad at all, they just don’t work with my cooking style. They do not forgive you if you do not gently but thoroughly preheat them over low heat. Oh, I have not even opened my pressure cooker yet. It’s still in its packaging, so I’m going to say that was a dumb purchase for me.
Having been forced to severely limit my cookware collection for so long, I learned how important it is to learn how I personally cook. I make a lot of rice, pasta, and soups/stews. I shallow fry regularly but braise and stir most often, so it made sense to invest in that gorgeous and very expensive (and heavy) braiser. It’s still a work in progress, and I’m eyeing all those cheap saucepans. And you know what, they do the job even though they are all dented and scuffed up. Maybe one day I’ll splurge on a matching set of pots and pans, but probably not. I’m too cheap for that.
😂 love this! ill never splurge on a set, unless it really have a mix of cookware material and pots/pans that do ever thing i need!
@@thenarddogcooks I’ll never forget going to a boss’s house years ago for a party. The kitchen was incredible - wolf range, massive hood, subzero refrigerator and the most complete collection of Le Creuset and Mauviel I’d ever seen. I complimented her on her cookware collection. She replied that it had never been used once, as she doesn’t cook at all; she bought it all as “decor” for her kitchen. I got a bit annoyed because she did not pay me enough to be able to afford a single piece of that gorgeous cookware, let alone 2 full sets of the best brands available. I still think about that now and then, but instead of annoyance I now view it as mere silliness. With age comes a bit of wisdom if we’re lucky.
Appreciate the recommendations on the cookware along with the pros & cons 👍🏾
Be Blessed on & with purpose 🙏🏾😇
I was just watching a video of yours a few days back and wondering about the textured silver pan you were cooking on. Really grateful for this video. I suspect that these videos won't perform as well, but they're very helpful for those who were seeking them so I hope that feedback is enough to fuel more motivation to keep making these and helping others to learn and cook ethically with more confidence.
right! i feel the same. part of the reason i pushed them for a while. but i realize i need to help those in need of the info, more than care about what the numbers look like. thanks for the fuel! 🙏🏾
as for the skillet, it sounds like my tfal one. check it out here - amzn.to/49wHNBI
Thank you! really useful information as I always get confused about what Pots/Pans to buy !
Thanks for the information and jokes😊lol will keep in mind
I went to make a dish and I noticed my pot peeling into our food. You made this video right on time. I ❤️ my cast iron skillets
yikes, happy you caught that and was able to switch! cast irons are for sure the best skillets to have! 🙌🏾
we got a le creuset when we got married and the lifetime warranty is my favorite thing about it. We haven't needed it yet but just knowing that we can get it replaced in 5 or 30 years if something goes wrong is LIT
🙌🏾 yes! i know someone who picked one up at a thrift store for $20 usd. then reached out to le creuset to see if they had a handle for the lid since it was missing. the company sent them a brand new one 😍
I appreciate and need this type of information. Very helpful 🤗
🙏🏾 Thank you!!
Nard dogg , I am becoming Vegan because of you (except seafood) . I would love to see more meals without canned foods. Maybe more raw fruits or vegetables. Yesterday I made one of you meals I didn’t think I would like and it ended up being one of the top 3 . Creamy Polenta Miso/ cashews ,THAT WAS SO GOOD!!! Yummy!
IF I am not mistaken, vegan except seafood = pescatarian.
No way!? really!? that great to hear!! as far as canned items, you can make the items with dry or fresh and sub in using the cup/g measurements.
@@fiberologist I’m not claiming vegan I just eat that way because my body responds well to it.
@@elovely9702 That's really nice. You're lucky that you chose this channel to get inspiration right from get go instead of trying yourself through every plant-based convenience product and prematurely giving up because you're not feeling well. Whole food plant based is the real deal and unarguably the healthiest of all plant-based nutrition variants.
My (now deleted) comment was directed at @djondjon's comment and I wanted to state what I often heard from long time vegans that a plant-based diet is just what comes with veganism and that the latter is in fact a social movement. I deleted it because it was gate-keeping in the end. Everyone eating plant-based full time is doing the movement a huge service and can convince others to try it too.
Help! I can't find a polenta recipe. @thenarddogcooks
I love it . Thank you 😊
🙏🏾🙏🏾
This was a well-explained video. Thanks!
Glad it was helpful! 🙏🏾 TY!!
Love this style of video also. And Faberware classic pan set (don't do non-stick), enameled cast-iron Dutch oven and a cast iron skillet in my kitchen. I am all set.
I would go with a carbon steel wok. Cheap, versatile, light and improves with use.
Do this for knives!
Thank you so much your video is so helpful to me😊until next week❤🎉😊
🙌🏾❤️
I like the braid my guy
I generally use stainless steel pans and love it. But I would like one truly healthy (for me and our Earth) non-stick saute pan occasionally. I'm a non-oil user. Cast iron is too heavy for my older wrists. My concern with most non-stick is that even if the coating is healthy and non-stick at first, it can scratch and lose it's non-stickiveness over time. Then what happens? It ends up in the landfill or ocean. That's bad. Any thoughts?
and Andrew, I love your dual purpose videos, excellent vegan content and groovy humor too!!
i completely agree with everything you said there! non-stick after sometime never holds up. and for anyone who cooks most of their food, the pan can breakdown quickly. sticking to stainless steel is best. nice thing is that stainless comes in many varieties, so there is always a stainless pan for whatever your needs ❤️
@@thenarddogcooks I agree, I guess I'll stick with SS. I've pretty much learned to use it well ie: heat to the sweet spot and use water/broth to saute. And the beauty is after it's cooled a bit I can add some dish water and heat it up again, then cool it down for a soak and it comes clean so easily.
Thanks for the video! I've always wanted to know the brand of that stainless steel sauté pan you use that has the raised or embossed surface. I can imagine that a feature like that might help with sticking issues.
Same!
good choice! here is the link - amzn.to/49wHNBI
@@thenarddogcooks appreciate you sir!
Links to your pans would be awesome!
all linked in the description! ill paste it here too, below:
*Cast Iron Skillet: amzn.to/3uUSizE
*Dutch Oven: amzn.to/3P7nXot
*High Walled Stainless Steel Saute Pan (skillet): amzn.to/3IG9vjT
cast iron and stainless are exact. but could not locate the exact dutch.
@@thenarddogcooks Thanks! My spouse has a birthday coming up and he would love the SS pan....or one of us would :)
Love my cast iron, just wish it wasn't reactive. I dont care for enameled cast iron... Or maybe i jist am not careful enough but everything would stick to the one i had... Threw it out. Definitely getting the stainless steel pan... Been wanting one that size and depth for a long time.
Big brands also occasionally have sales.... stainless and enameled cast iron - that's my kitchen!
🙌🏾 right! its good to keep the eyes peeled for those holiday type sales
@@thenarddogcooksWhen I decided I had to have LC enamelled cast iron, I got a jar and dropped every quarter I got in change in it until I had enough to buy a dutch oven on sale! The stuff is literally heirloom worthy, the quality is that good. Thanks for a great vid
Awesome, I lost it at "MVP" :D
Carbon steel is also pretty good
Thanks AND I’m getting that cuisinart pan thanks! Those are often out of my budget and then it SUCKS when they warp or all that bad stuff! AND it’s on an amazon payment plan, at least for me woot! (Note: boiling a pan dry will simply ruin ANY pan, cough, having nothing to do with quality of pan, ask how I know this facepalm).
😂 oh no! im sure you know this because it happened to a friend 😉
Ford - Found On Road Dead, or Fckd Up Reconditioned Dodge. 😂 My mom had soooooooo many issues with hers growing up, I said I'm never getting one lol. Infiniti is my favorite.
I love my Le Creusets, they don't have any chips. I got the 7 quart ones on clearance for only 199 no tax and they are the limited Yankees ones! They are gorgeous and the size is perfect for how I cook.
I don't love stainless pans because they stick with some things I've made. I only use them to boil, steam or make soup. I have some nonstick pans that are supposedly made without chemicals, lead, etc., and I love them. Some are huge and even bigger than your favorite pan. I also have some that are that size and have high sides as well which I love.
I want to use cast iron so badly, but I'm frustrated that they are so high maintenance because they need to be seasoned, baked and then you can't even use soap unless you want to spend hours re-seasoning. I'm also afraid I won't do it right. 🤷♀️
Only you... MVP??!! 😂😂
😂. TY!!
I hate having too much stuff. I basically eat the same thing every day so I never had an issue with my pots. I had such a hard time finding the right mixing bowls and baking stuff when I started my small business. I try to stay away from olis since I get really nauseous easily. I do try out recipes hoping one would be something I enjoy but it just seems like I'm not a fan of food.
i get that. hopefully as you keep trying, a few things come around to being your new go-tos
I thought you would actually go into the particular qualities of stainless that are best for cooking. Do you have a video on that and what brands you prefer? Thanks exclamation point
hey! not 100% sure particular qualities you would be looking for. sorry i wasnt able to touch on that for you. but the brands i like the most are cusinart, tfal and calphalon.
@@thenarddogcooks thank you!
I have all three types of pans. The enamel coated one does stain and the stains can be removed with Bon Ami, which doesn't scratch the enamel. A word of warning about cast iron-don't cook tomatoes sauce or anything acidic in cast iron. It will give a metallic flavor to foods containing tomato sauces. Also cast iron pans are easy enough to find at thrift stores second hand. But be aware that there are some that are made with a blend of iron and aluminum, which makes them lighter in weight, but aluminum pits and gets into your food.
🙌🏾🙏🏾 love this! great information! thank you for sharing ❤️
I can see how a broke person straight out of college might get a second hand pot or pan. Me though I won’t even buy used shoes/clothes. 😂 best to invest in one or two pricey kitchen items with a warranty that will last for years. Great tips Mr. Bernard.
thanks! investing upfront is great! but i know someone who picked a le creuset dutch oven at a thrift store for $20 usd. then reached out to le creuset to see if they had a handle for the lid since it was missing. the company sent them a brand new one. i thought that was pretty cool!
I looove stainless steel pans but they are a pain to wash :(
🙌🏾 mines is usually not to bad to wash and a trick for the tough stains is baking soda, vinegar and dish soap. let sit for about 30 mins and once washed off, looks like the pan came right from the store again!
🔥💪🧇🥯💪🏽🔥🌿👍🏽👍
Idk that braid looks like it'd tickle my nose a lil bit if I had you on top but I think it could tickle some other thangs too 😭 okay I'll walk 😂💀
Please don't put your Dutch Oven in the dishwasher . It will make the surface dull. From Martha Stewarts website. "Cleaning
Hand wash only: Dutch ovens are not dishwasher safe. They should be hand-washed using mild dish soap and a soft sponge or cloth. Avoid using abrasive scrubbers or scouring pads."
Cool before washing: "For either type of Dutch oven, it is also important to note that the cookware should be cooled before adding cooler dishwashing water to the pan. Both enamel and cast iron do not react very well to rapid temperature changes," says Handal.
Im shifting over to stainless steel. The non stick is bad for our health like everything else apparently.
……mansplaining style 😂