Cookware Essentials: 9 Pots & Pans You Need (and 4 You Don’t)
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- Опубліковано 27 кві 2024
- In this video, I answer the question: "What are the essential pots and pans that every kitchen needs?" I give you my recommendations on shapes, sizes, and brands. I also share a few pans that aren't essential but are nice to have as you add to your collection over time. So, if you're starting completely from scratch or ready to throw out your old pans and invest in better quality, more functional pieces, keep watching.
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0:00 Intro
0:24 Stainless Steel Frying Pan
1:45 Stainless Steel Saute Pan
2:40 Stainless Steel Saucepan or Saucier
3:28 Stainless Steel Stock Pot
4:19 Cast Iron Skillet
5:28 Non-Stick Frying Pan
6:25 Baking Sheet
7:14 Roasting Pan
7:49 Enameled Cast Iron Dutch Oven
9:04 Nice-to-Have Pots and Pans
****Products Featured in This Video****
All-Clad D3 Stainless Steel Frying Pan: amzn.to/473oPAH (Amazon)
Made In Stainless Steel Frying Pan: madeincookware.pxf.io/rQygGy (MadeInCookware.com)
Demeyere Stainless Steel Frying Pan: www.anrdoezrs.net/click-87447... (Zwilling.com)
Heritage Steel Stainless Steel Frying Pan: shrsl.com/4cl8p (HeritageSteel.us)
All-Clad D3 Stainless Steel Saute Pan: (Amazon)
Made In Stainless Stainless Steel Saute Pan: madeincookware.pxf.io/g1O5V2 (MadeInCookware.com)
Demeyere Stainless Stainless Steel Saute Pan: amzn.to/3RunP2z (Amazon)
Heritage Steel Stainless Stainless Steel Saute Pan: shrsl.com/4cl8v (HeritageSteel.us)
All-Clad D3 Everyday Stainless Steel Stock Pot: (Amazon)
Made In Stainless Stainless Steel Stock Pot: madeincookware.pxf.io/5gGjA3 (MadeInCookware.com)
Demeyere Stainless Stainless Steel Stock Pot: amzn.to/3Rr1D9J (Amazon)
Heritage Steel Stainless Stainless Steel Stock Pot: shrsl.com/4cl8x (HeritageSteel.us)
Lodge Cast Iron Skillet: amzn.to/3RNEYG7 (Amazon)
Stargazer Cast Iron Skillet: shrsl.com/40e2n (StargazerCastIron.com)
Tramontina Non-Stick Frying Pan: amzn.to/48mez7B (Amazon)
Misen Non-Stick Frying Pan: shrsl.com/4cl93 (Misen.com)
Made In Baking Sheet: madeincookware.pxf.io/anzK5o (MadeInCookware.com)
All-Clad Roasting Pan: amzn.to/3NstRQo (Amazon)
Staub Enameled Cast Iron Dutch Oven: amzn.to/3GJQOuB (Amazon)
Le Creuset Enameled Cast Iron Dutch Oven: amzn.to/3tk3CVn (Amazon)
Made In Enameled Cast Iron Dutch Oven: madeincookware.pxf.io/vN1KGd (MadeInCookware.com)
Matfer Bourgeat Carbon Steel Skillet: amzn.to/3NyrTxF (Amazon)
Misen Braiser: shrsl.com/4cl96 (Misen.com)
Made In Wok: madeincookware.pxf.io/ZQzrXg (MadeInCookware.com)
Matfer Bourgeat Copper Skillet: amzn.to/48r0t53 (Amazon)
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Finally, I have found alternate timeline Fantano. This is incredible.
The internet’s busiest kitchen nerd
I prefer carbon steel to cast iron because it's lighter and the smoother surface is less likely to scratch my ceramic cook top.
I prefer God. Aleays in my kitchen.
Small to medium cast-iron pans are good for self-defense.
Good for zombies also
Without nitpicking I agree with you 100%. 😄
I like the philosophy bigger is better.. you can do smaller quantities in a larger pot/pan but you can't do larger qualities in a smaller pot/pan.
I would advise never going over 70% capacity of your items.
12" stainless fry pan get a lid if you can.
8 quart stockpot or ceramic Dutch oven. (French oven)
3.5 quart Saucier pan
Baking sheet favoring taller sides.
I'm also a believer in dedicated egg pan and prefer non-stick.
If you have a dedicated egg pan it's not going to wear out as fast only cooking eggs and it's less likely to get scratched up using propylene utensils and is a lot easier to maintain the seasoning fir eggs cooking just eggs.
✌😊 bon appetit
Appreciate it! I think it goes without saying that the "right" pots and pans will depend on the size of household and what you like to cook, but this list is a great place to start for most people.
@@PrudentReviewsWhy haven't I heard you recommend Cuisinart stainless steel
Don’t forget a steamer. Mine is dedicated to that function and was very cheap. I would also put a carbon steel skillet on the essentials list. Everything else here I agree with completely. Bare copper is ridiculous- Unless you enjoy polishing it regularly like I do. Very beautiful and inspiring to have around.
A steamer insert for the stock pot can a dress this.
Nice choices. Good content as always. I'm with you on saucier vs saucepan, and on getting multiple 1/2 sheet pans.
thanks for posting. Good info. articulate. and informational rather than a sales pitch. don't quit, don't change.
Thank you, very informative.
I enjoy your videos so much! Very informative and I learn so much! Besides you have a very clear speaking voice which is also helpful.
Thank you so much 😊
This video is very much appreciated ... thank you ... ps ... I use my 4.6quart Lodge enamel coated Dutch oven for croc pot recipes with excellent reults and if the recipe calls for searing I do that in the Dutch oven at the onset...
Thank you for the video ! It’s really helpful !
i love your channel! and i will start my collection ALL from your wonderful advice. After the Holidays! Thank you.
really appreciate it! There are some good sales going on now, but I'm sure there will be more in January too.
If you're not already getting my newsletter, you can sign up here. I send alerts when top brands like All-Clad and Made In go on sale: prudentreviews.com/newsletter/
Excellent video. Thank you.
I have never had a cast Iron Skillet and at 85 and having had 8 kids plus 18 foster kids - I did okay without. I do have a 2 Tramontina 7 Qt Dutch ovens that I bought when America's Test Kitchen recommended them decades ago - you can still get them today for $50 at Costco or Sams when they have them but they are too heavy for me now to use a lot. I do have 8 1/2 sheet pans because I bake - but Most of my pots are the Aluminum HUGE set from Wear Ever that they sold door to door back before WWII - I have my grandmother's set. You can still buy replacement wood handles for them. Other than a Non-stick skillet which I replace every so often - I do not need much else although my sister gave me a set of Tri-Ply Tramontina recently and they are pretty nice looking. It is a good thing I have a big house to store my Kitchen stuff. But I have both large and small sauce pans because I still heat my Tea Water in the small one after all these years.But what I do use a Lot and not on the list is my 9"/13" casserole Baking dishes (I have several in glass and ceramic and metal) - which I make all sorts of things more than just Mac and Cheese in.
🙏
so do you recommend light weight aluminium oven pans, and smaller diameter for the lighter weight frying pans and pots?
@@josmith2002You need a fry pan, a sauce pan, and a stockpot/Dutch oven- Whatever you have you can make work - people have been cooking for thousands of years without tri-ply expensive stuff. ANd for home use - you do not need the most expensive all you need is to take care of what you have, A name on the pot like LeCreuset does not make better food - the cook does that. AS I said if you want a Dutch oven - the MUCH cheaper Tramontina will last your Kids lifetime after you pass it down in your will. Of course if you have nothing else to spend your money on -have at it - I had a gaggle of Kids,
Carbon Steel wok for sure!
helped out thanks for the breakdown
Really appreciate your explanation. Thank you!!
You’re welcome! Thanks for watching
I’ve been cooking a long time, and that was an excellent run-down
Thank you!
Me too.
Instead of the non-stick, I have a carbon steel omelet pan that works great and will last forever. And it does more than just eggs.
I do it the same as you. Just treat the carbon steel pan the right way and it does the same thing as non-stick. I consider my 8" carbon my omelet/egg pan.
Merry Christmas and Happy Holidays. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
Same to you!
My only nitpick was the non stick pan. Not necessary if your skillet stainless or cast iron is seasoned. I suggest a non essential enameled cast iron skillet in its place. Long lasting and versatile. Non stick, non reactive, retains heat well.
It's necessary. Nothing can beat the non stick when it comes to eggs. You need to heat up cast iron longer to achieve the desired non stickiness.
Stop resisting. Get. The. Non-stick. Pan.
For eggs, carbon steel does the job perfectly and quickly. Buy it once and, unlike non stick, it does not have to be replaced every few years.
Pans: carbon steel for everyday frying, eggs, veggies, fish, and pancakes
Cast iron for pasta sauces, meat etc.
Pot: Le Creuset 28 inch Dutch oven for almost everything else - brilliant for rice, soups, baking bread etc.
Sick and tired of “disposable” Teflon pans. They don’t deal well with heat and after a while they lose their non-stick characteristics, unlike my 15 year old carbon steel de Buyer pan. Better results than Teflon every time
You’re vids have been really helpful my man
Glad you feel this way, that’s the goal. Appreciate you watching.
Cast iron just makes cooking more fun. 🙂
We have all of the above, including some very nice cast iron pans, but the most used pans by far are the saute pans, we have 3 in regular use. The cast iron pans are almost never used and we have some smaller non-stick pans for eggs (9" irc) which are a more useful size. Our smallest pots (1-2 qt) get the most use, so we have multiples of those. I think that as a "starter" set, you could get away with 2 sauce pans (3.5qt & 2qt), a 10" stainless frying pan, a 4qt saute pan and a 6qt dutch oven. Coupled with Japanese santoku + German pairing knives, you could cook almost anything.
P.S. Might be time for a pan cull, as much as I HATE doing that - already did this with lids.
Amen.🙏.
Great talk
As a single, I get by with less. I have Tramontina 3-ply stainless 2 and 3 quart saucepans and an 8 quart stock pot, a Stargazer 10.5" skillet, a Lodge non-enameled 5.5 quart Dutch oven, and a couple of Nordic half-sheet aluminum baking sheets. It seems to be enough at the moment and didn't cost me a fortune. Yes, the Stargazer skillet was expensive, but after a month I'm glad I spent the money. It's a joy to use.
Plus when your outback in the backyard with your stargazer you can say g'day mate with more authenticity!
I have an all-clad D3 set I got for Christmas that I love. Fry pans, sauce pans, and saute. I have 1 matfer carbon steel that's slightly smaller than I wish (I went 9 and something on the inches). But it's enough for a solo guy like myself to sear stuff on. I have access to various cast iron stuff too. I have no Dutch oven, but I do have a 4 & 6qt instant pot and a vitamix blender.
I use the small instant pot for a rice cooker/multi cooker. Normally some kind of side. The big one is my go to for verde chicken or pulled pork. The vitamix is my newest addition/inheritance (thanks grams I'll love you forever!) It's making my sauces next level.
I'm a firm believer that a good sauce will elevate your dinner to a top notch category. It's the sauce that makes me think "holy fork"
And i have Allah.
Totally same cookware in my kitchen! 😂🎉
The non-stick for eggs is redundant. The cast iron will do the same job as long as you season it right. I only use cast iron for eggs.
How does it make omelets?
@@brandonhoffman4712 Just fine.
I have a dedicated thicker 8” carbon steel pan I use for eggs… I find that best as it is too small for most everything else and being dedicated it doesn’t get the abuse or contamination from other foods which make the seasoning uneven on carbon steel pans…
I wouldn't trade my Zokura 3-ply wok for anything . The most versatile item in my kitchen.
Great and informative video.
👍. It is true.
Allah bless you.
Consider a pressure cooker instead of the stock pot. You can use it as a stock pot, but have the added bonus of a … pressure cooker! Both are about the same price.
I use stainless steel for eggs. My one non-stick, I use for pancakes, without using oil. All I need now is a nice clad 10" fryer, and a nice 8" chef's knife. I'll probably go with Misen.
I have some version of all of your essentials (I sub the nonstick pan for carbon steel) and not much else, and I can confirm that this collection can make just about any recipe that comes up. :D
My nice-to-have is a 1.5qt Staub for rice.
4qt instant pot for rice, artichoke, broccoli, pot stickers, edamame, the list goes on! Plus it's a stainless pot so it outlasts any rice maker. Though it's no Staub!
I don't like made in products. Particularly their knives are trash. The pan is basically an all-clad minus quality control. Made in doesn't consider things defective that all clad would.
My nice to have isn't a pot. It's my handmade Japanese knife of venerable origins. "Nigara Knives since the days of Samurai" - Nigara Homono.
A wok is also great for deep frying, because you can use less oil to fry things and the wider vessel will prevent oil from getting out.
I would add pasta pot like all clad sells. So much convenient to drain and cool down cooked pasta. We have 7 qr copper clad line and it works great. Boiling large amount of water is faster in copper layered pot and it's tall in construction, which is designed for boiling different shape pasta.
disagree...a Vigor ss1 series 8qt stockpot for $28.00 is fine for boiling pasta....spend your money elsewhere...
Love my All Clad...
And i ❤ my Allah.🙏.
Still like having a nonstick saucepan for rice and/or oatmeal. You can, of course, make those in stainless or in enameled cast iron, but cleanup is so much easier. I’ve kept one non stick saucepan and one ns skillet ( for eggs) in rotation.
The only non stick i use in a 8" pan for eggs and pancakes.
Winner! Except I would go 9 or 10 inch because I'm an omelet nut!
I bet an 8 inch will do a 2 egg omelet pretty good though.
Rather than a copper skillet, I'd go with a small copper saucepan. For handling things that can be temperamental like sauces, caramel, chocolate, etc. that responsiveness is a nice thing to have available.
I prefer glass lids so you can check without having to lift the lid. Reduces moisture loss.
Stainless steel is my favorite.
can't match its versatility
@@PrudentReviews that, and it's lighter.
Always trying my luck trying to sear scallops on stainless steel. Proper preheat required.
I agree with most of this list, although I personally prefer my matfer carbon steel pan over nonstick, and since getting it 2 years ago I barely use my cast iron, either (at nearly 8 lbs, the 12” lodge is rough on my wrists because of the short handle). The carbon steel sears insanely well, and once it’s seasoned properly, eggs just glide right off of it as long as I use oil or butter. I don’t personally see the use of having a pan just for eggs if a more versatile, longer lasting option can replace it, especially since I just cook anything acidic in stainless steel ¯\_(ツ)_/¯ but I also get that this is just personal preference lol
Btw, if anyone wants to get into carbon steel but cooks on electric/induction, I really recommend disregarding the seasoning instructions and just seasoning it in the oven like a cast iron pan. Why the French manufacturers of most CS pans give you instructions that only work on gas when something like half of European kitchens use induction, I have no idea
Same! I love my Matfer, and have no need for a chemical non-stick. :)
I have carbon steel. I don't trust it to make my omelets. I'll keep my non stick handy for that.
There's only 2 ways to eat an egg. Omelet or failed omelet, that is the question!
As I say this though, my non stick died for omelets because my aunt got fiesty on my non stick with a non scratch scrub pad. Failed omelets it is!
@@brandonhoffman4712 fair enough. My favorite egg is fried with a crispy bottom and runny yolk, and since that requires plenty of preheating and a “healthy” dose of fat, they slide off my pan like glass. I might try an omelette in it sometime, but definitely not the French kind lmao
I prefer God.
👍
👍🏾thank u🌹
Thanks for the video! Personally, I got rid of all my non-stick pans. I have no problem cooking eggs in my stainless steel or carbon steel pans. Would love to get a Staub dutch oven.
Glad you like it! Totally agree - if you're comfortable handling eggs in carbon or stainless steel, you definitely don't need a non-stick pan.
I can totally rock eggs in stainless **by themselves**. But I am still having a devil of a time cooking up bacon first and then eggs. I've tried most everything to stop the MASSIVE stickiness in this case. Any suggestions?
@hepgeoff If you can swing it, Zwilling has a great sale on Staub 5qt, round/tall Dutch ovens for $149. That's how I bought mine. Retailers selling Staub are on the same page - like Crate and Barrel, Amazon, Sur La Table, and Williams-Sonoma, to name but a few - and many will do a price match. Worth every penny. It's my favorite piece of cookware. Maybe I'm crazy but I really think my soups/beans, etc., taste a heck of a lot better. No idea why. Le Creuset was out of reach for the same size. But there are some deals to be had for Le Creuset, especially if you wait or go smaller.
Thanks for the info!
Interestingly enough for me personally, I prefer rounded handle pans like the one you showed. I've never had a turning problem. My hands are on the bigger side so I think my grip is different. I dislike handles that are almost flat like the ones you see on carbon steel pans, commercial aluminum pans, and Hestan's handles. And now I'm curious, what pan brand was the one you used in your round handle example?
The rounded handles mostly become a problem if you're turning while holding with an oven mitt or towel.
@@julianvickers I've never had a problem with towels but I have with oven mitts. Part of the reason why I like oven gloves better.
Lou Creuset. :)
That’s the founder
Personally, fish and scallops is the only time I use nonstick. For everything else, one of those recommended pans and pots are in daily use.
I agree with your choices for the most part with a few exceptions. The saute pan is not really necessary if you have a Dutch oven because everything that can be cooked in a sauté pan can be cooked in a Dutch oven. I feel the same about the 4 quart pot. That’s pretty large so you might as well use your Dutch oven. A 3.5 quart pot is a better choice than a 4 quart. Also, I don’t think those enamel coated french Dutch ovens are a good idea. That enamel will eventually chip and more than likely that chip will be in your food so you might consume it. Not to mention long before a chip occurs the inside of the enamel Dutch oven will become discolored and look awful and will always look dingy or even totally dirty from food stains, A stainless steel Dutch oven is a much better option. A 12 inch cast iron skillet is very heavy and large. That’s definitely not for a small family. I think a 10 inch cast iron skillet is usually the better option because many recipes like ones for cornbread and cakes call for round 10 inch pans so 10 inch cast iron is great to have. Non stick pans are too risky. They all have questionable chemicals in their coatings and they will scratch eventually and those particles will most likely transfer to your food and get ingested. Those pans usually only last a couple years before they get scratched and have to be thrown out so they’re a waste and that’s not good for landfills. I think everyone should have a copper skillet is a nice thing to have, but unless a person makes a lot of stir-fry dishes a wok isn’t necessary. They’re also best suited for gas stoves. If you get one with a flat bottom, you might as well use a skillet.
I completely disagree about the enameled dutch ovens and saute pans. My family has used "dutch ovens" for several generations, some are over 100 years old and are still in great shape. And they are not used gently, think every day on wood stoves in an actual farmhouse..... As far as discoloration, that just aesthetic and you need to buy a good quality brand - we've had Le Creuset since before they were cool, but Tramontina makes really nice cheaper ones. And if there is one expensive pan you should own, it a saute pan - either stainless or enamel cast iron - it's by far our most used pan, so much so we have 3 in regular use.
@@ckm-mkcI'm surprised an enameled Dutch oven can take a beating like that for so many years and still be in great shape. I just might get a saute pan to add to my cookware collection when tht go on sale. In the past I always looked at unique or cute cookware like saute pans, heart shaped Dutch ovens and that star shaped Finex cast iron pan as things cookware companies come up with just to keep generating money because I usually think of an immediate alternative.
A dutch oven is about 3x as heavy as a sauté pan. You can't "flip" the ingredients with it.
9 is a lot!
Great channel! Could you review Granite Stone cookware? That'd be amazing! :D
#3,5,8,10 vintage cast iron skillets, #9 cast iron crepe/pizza pan, carbon steel wok, 8q enamel Dutch oven, carbon steel tray. Cast iron gem pan and muffin pan.
Three sized stainless steel pots with steamer
Large Stainless steel saucer
Which Saute Pan would you recommend for Curries and Stew? And what can I do to prevent it from sticking to the surface? Great info and video. Thank you
He already said the stainless steel Sautee pan with straight sides
For stews, beans and soups, I much prefer a 5Q enameled Dutch Oven (I adore my Staub, which has a black interior). I might be crazy but I definitely think they taste much better (p.s. this, from a one person household and someone who makes beans, stews, soup every week. I think the high sides offer a heck of a lot of versatility. That being said, I use my saute pan a lot. I have a Demeyere Industry 3Q (5-ply, lil heavy). America’s Test Kitchen recommends the Made In 3Q. I think that’s a good choice.
An oval shaped Dutch oven is more versatile for making bread.
Can you give us the review on Smithy brand. Cook ware .
Yes, coming soon...
Stainless works as well for me as non stick
what about a loaf pan , cake pan and grill pan ?
Buy your nonstick skillet and half sheet pans from your local restaurant supply store. I have 10+ year old restaurant skillets with zero scratches or chips. In my area, they cost about $35-$50.
Make sure you have a small set of lids that fit the skillets so you can bake in them while you fry (like a thick grilled cheese sandwich). They also help with splatter if placed just off center.
I would say the sauté pan is non-essential because there's almost nothing it can do that a combination of Dutch oven and skillet can’t. In fact, I would replace it by putting the wok on the essential list. If you want to do fried rice or stir fry noodles etc, a wok is pretty much a must if you want to do more than one portion at once.
Totally hear you on this. I like the saute pan because it's lighter and heats faster than a Dutch oven for liquid-based meals. But you can certainly use a Dutch oven for those meals if you have the patience.
So instead of washing 1 slightly heavy pan. I can wash 2 battleships... Yay!
I agree on the wok though!
@@brandonhoffman4712 I didn't say you would use both pans at the same time instead of using a saute pan. There would still only be one pan to wash after any task.
Secondly, when I said skillet, I meant any frypan, so it didn't have to be one that is heavier than a saute pan.
@@julianvickers you didn't say you would use them separately either. Also what are you sautéing in your cast iron skillet? I don't tend to use cast iron for sauces as it tends to strip the seasoning into the sauce.
I can envision using a Dutch oven like a saute pan. But I'm not certain I would want to sear meats on my enamel coating for longevity sake. My old non stick pan didn't like that.
@@brandonhoffman4712 I didn't say cast iron skillet. Say, a stainless steel fry pan/skillet and an enameled dutch oven would cover 99% of jobs that a saute pan would be used for, making the saute pan in my opinion not "essential". Nice to have for sure.
I recently started using the lodge cast iron sheet pans for roasting veggies and chicken/salmon, and I have to say, I will never go back to aluminum. Mostly non-stick, super flat, good sear, can be cleaned with chainmail if anything does stick. It's the best.
Also, I recommend getting a pizza stone if you like pizzas, and some kind of heat shock resistant ceramic baking dish for things like casseroles, lasagna, etc. I have an Emile Henry with a lid that works perfectly.
Like others have said, I use a darto carbon steel pan for eggs, but I like this list!
Stainless steel RULES!!!!
If you have a large dutch oven, what would you need a stock pot for?
Good question. You can certainly get by fine with just a large Dutch oven. But when you start to get over 6-quarts, Dutch ovens get very heavy (especially when filled). They also heat much slower so it takes a while to boil a large amount of liquid.
Good video to the people.
🌎👍❤.
A carbon steel skillet is better than a non-stick pan. If properly seasoned, it becomes non-stick. I cook eggs in it all the time. My favorite carbon steel skillet is Matfer Bourgeat. They are more expensive but last really well.
Cast Iron Dutch oven and stainless steel skillet can do everything a cast iron skillet without the maintenance headaches.
So naive question: Is the pan temperature supposed to keep rising or is it supposed to have a maximum temperature based on how high I've set the heat?
Can all of these pans and pots you suggest be used with induction stove tops?
Yes they can
A fascinating test for all of the commentators here (as well as PR) is the answer to the question, "What pots/pans have you used in the past month?" This would provide a more practical answer to the question of 'Essential'.
For myself, I have been playing with a 12" Made-in skillet and a 5qt Staub Dutchy. But those are both new and I am experimenting. The prior 30 days had me using a 12" Aus-Ion skillet, 1/4 sheet pans w/ rack in the smoker, and a Blackstone griddle.
If I could only have three items: carbon steel wok, cast iron skillet, glazed dutch oven.
Glad to see no non stick pans
Instead of an enameled cast iron dutch oven and a stainless steel stockpot, I would much rather have a stainless steel stockpot and a enameled cast iron rondeau. Its gonna be really heavy so your mileage may vary
Prefer eggs in non stick pan/skillet or a griddle. I won’t use anything else unless we are camping with the cast iron.
I am with many others here and say ditch the “nonstick” and go for a seasoned carbon steel. I would suggest you can even replace both the cast iron and nonstick with a carbon steel skillet.
I dedicate my cast iron for cold sears on steaks (ribeyes usually)… You need the thickness/weight of cast iron to do a cold sear effectively… I find that it is also faster than a reverse sear and tastes just as good in the end… I use my carbon steel for almost everything else, just have a little stainless steel pot for anything acidic…
Rondeau Pot seems an All in One Pan/Pot
Good list but I don't agree with the cast iron pan. It's the definition of a nice to have imo. With a quality stainless steel skillet and the right technique you can get a very nice sear too. It might be easier in a cast iron but on the flip side it's very heavy, needs maintenance and you don't necessarily want to make certain types of pan sauces in it.
Essential you me means that if I don't have it, I will not be able to make certain types of food or at least not in an easy and satisfactory way and that's not the case here
If you have a Dutch oven, why do you also need a stock pot? And what about a 9x13 baking pan for casseroles, cakes, cobblers, etc.?
I don't use a non stick at all. I always did eggs in a regular skillet with a little olive oil or butter. Done right there is no sticking.
Why don't you have the made in saucier? It's probably my most used pan in the kitchen. It's lower than misen's saucier and it's slightly taller than made in saute pan.
If you have the made in saucier, you don't need need a sauce pan and a saute pan.
I have trouble with cast iron as I get older and my arthritic shoulder gets worse.
Carbon steel is a lighter alternative- stainless steel is even lighter (in most cases)
A carbon steel or cast iron pan can easily negate the need for nonstick. I cook eggs in whatever is closest to me, so it may be stainless steel, cast iron or carbon steel. Eggs don't stick in any of these.
I would add casserole dishes to essentials.
Carbon steel for eggs for the win better then the non stick by miles
I don't use nonstick or ceramics... because I know the nonstick have nasty chemicals, and ceramics don't disclose their formula so I have no idea what is in their coating... it's not just silicon. I use cast iron, carbon steel, and stainless exclusively. Sure there is a learning curve, but once you get to know these pans, I've never had issues with sticking.
modern non stick pans are safe to cook on.
Not a bad guide, but I think it should be emphasized that small households don't need multiple pans, and should defer buying more specialized items until needed.
Also should emphasize scrutinizing one's cooking needs. For example, most East Asian folks I know rarely if ever cook anything in the oven; if we want a roast chicken, we go to Costco to get one.
And, unless you cook for more than 3 people, multiple skillets are an overkill. My preference is the carbon steel skillet--the wrist straining cast iron pan only comes out if I really need a concurrent second large pan on the stove.
Think in the last 6 months at our 2 person household, I only used:
* large carbon steel skillet
* medium stainless pot ("sauce pan"? lol)
* large stainless stock pot
* microwave
* rice cooker
* Instant Pot
* immersion sous vide machine (w/a cheap plastic box with 100 C temp rating from a discount store)
Cast iron pan, dutch oven, oven sheets, small skillet, etc. were all gathering dust. (Non-stick pan? I haven't bothered to replace the one I tossed over 10 years ago.)
"the only pots and pans you need"
Proceeds to list every pot and pan under the sun.
1 carbon steel wok, and 1 soup pot, and a cast iron skillet. is the minimum.
I don't see any need for a non-stick pan. Carbon steel heats up very quickly and works well for eggs, pancakes, etc. You dont want put too much acidic food in them, but that's what the stainless steel pan is for.
And carbon steel is cheap and lasts a lifetime
A non stick pan needs to disappear from human usage. We don’t need them! A CS pan can do it better. If you want to make a pan sauce with wine or a tomato sauce, that’s why you have SS or emailed CI.
Agree. Carbon steel pan is much better. And if you already have a stainless steel pan why would you need a non-stick. If you know how to cook on stainless steel you will never need a non-stick pan.
@@Visitkarte Completely agree with that. Plus, while all the companies now say that their non-stick pans aren't harmful/toxic like they used to be, I'm not sure I believe them. And why chance it when there are great alternatives that are far more cost effective? The non-stick may have the cheapest price tag, but given that you have to replace it every few years you're not really saving money.
…say the people who know how to cook. I love my wife dearly, but non-stick pans exist, and should keep existing, for people like her. She wants nothing to do with carbon steel or cast iron pans, and I respect that (and for the sake of our CS and cast iron pans, I am grateful).
Do you prefer Made In 6 or 8 qt stockpot? Do you use a pasta insert?
I've never seen the point of copper If you have a good stainless steel skillet. Moreover, While you can cook with acidic food or sauces with stainless,. It is dangerous to do so with copper. Elemental copper leeches and while you need a small amount of copper in your diet, too much is quite dangerous.
People say that copper has a much faster heat response and spreads heat out more evenly than the same amount of aluminum. I've found basically no difference in heat response. Copper is only bad for general cooking if you're cooking on unlined copper. Food doesn't touch copper if it's stainless or tin lined.
Green Pan nonstick pans are only nonstick for a very short time. I wouldn’t recommend them.
Zwilling non-stick is only non-stick until your aunt tries using it once. Then your omelet pan is a scramble pan...
@@brandonhoffman4712 Did she get you with the metal utensils?
@oldtimehockey7324 nope! Elbow grease and a non scratch blue scrubber. She used the pan for high heat cooking, then some oil polymerized on the surface like a cast iron pan. She then thought scrubbing the non-stick was the best option...
I'm not to hurt by it. I never liked the handle on that pan. It needed a really stable surface or liked to lean towards the handle...
Don't worry. Be clever.
And don't use metal in the non-stick pan for eggs use a rubber spatulas that's not going to Leach
I dont like made in. Crappy knives and lifted plans for pots.
At least misen innovates and doesnt just take. Misen makes better pans and better knives. Though i still recomend Tojiro for knives.
I ❤ God in my all house.
I agree with you about made in. They are so overrated. I don't know why everyone is recommending them. They must be giving away money for good reviews.
Nonstick is toxic and you know that.
6:45 What? You're putting a cutting board on the lower rack? Why?
Poor editing at that moment - the point is that you can put a cutting board on the sheet pan to catch drippings when you’re cutting meat on the board. Also you can put the sheet pan in the oven on the lower rack to catch dripping. For example when seasoning a cast iron or carbon steel pan.
Yikes. Got rid of that non stick that's all scratched. That stuff is peeling into your food every time you stir/cook whatever you put in there
I don't plan on ever buying stainless for skillets/frying pans - I just feel like they are too delicate and needy for me. I have two cast iron skillets, a carbon steel skillet, and an enameled cast iron braiser that can do literally anything I would do in a stainless steel pan. And they will likely outlive me and my kids on top of that. Stainless is basically only useful to me for big sauce pans, which saves me from wasting money on pans I won't use. Buying name branded sheet pans from made in is kind of wild to me to me for some reason, you're basically paying double the price for what is essentially just a sheet of aluminum - good sheet pans are not expensive and you don't need to feel guilty about putting them to work, don't go for trendy branded ones. Agreed on extra sheet pans though, you can really never have too many, they're great for baking but also great for keeping ingredients on during prep, storing things in the fridge, etc. I only have two but it would be nice to have at least 4. I also find roasting pans completely useless as well. I just use a sheet pan with a wire rack and I can cook a very large turkey that way without any trouble and it comes out perfectly, so that saves you from buying yet another pan. I don't need a roasting pan to catch tons of liquid, because that liquid all stays inside the meat.
Made In pans too pricey. ☹️
I have to disagree. Generations of Chinese used a wok for cooking almost exclusively. My father used it to stir fry, steam, and deep fry almost everything. He also used a pot for soup. Besides these two, he rarely used anything else for cooking. Well, he did own a small saucepan, but he used it to boil water for coffee or tea. For a lot of Asians, the wok is the top essential item to have.
I tried using a skillet or a sauté pan for stir frying, but I always have trouble keeping the food inside the pan.
dedicated egg pan is stupid. I don't even like eggs.
Lodge makes good quality? Nah. I go by the "2" rule for Lodge. You either need to spend 2 hours machining the surface of a Lodge, or 2 years building up the polymer seasoning (God forbid you leave it on heat for too long and burn off the seasoning). They don't finish their products. They pull them out of the sand, knock off the sharp bits, oil them, and toss them in the fire. Other manufacturers actually machine the surfaces smooth like they used to from Wagner and Griswold.
With a vibrating palm sander it goes a bit quicker, I like to finish with steel wool
@@kenneth9874 still takes about two hours to get a machined finish.
@@KrKrypton bout half that
How can you tell someone doesn't use nonstick pans?
They'll tell you.
Don't worry. Be gay too.
I don’t see any need for a stainless steel skillet. I never use mine as I always prefer cast iron or carbon steel. Also I HATE non-stick pans. They are completely unnecessary.