Re: cast iron skillets, I used to STRICTLY use 1 tsp-1 tbsp kosher salt and a cap full of veg oil to clean it, wiping it all out. But I've done a little research and found that you CAN wash them with soap and water. However, do not immerse or let them soak in the water. (Otherwise it'll rust). >> but when them all hope isn't lost. You can restore it. (Look up videos). And after towel drying the pan, put the empty skillet on the stove with medium- high heat until you see no moisture (just a few minutes) and then turn it off and let it cool, before putting it away. Voila! Perfection.
I simply cannot believe this is episode number 34. It has gone by quickly, and I keep learning and learning and learning and did not know there is so much I did not know!
I have one non stick pan for special dishes. I use carbon steel and cast iron mostly. Sauce pans and pots are stainless and I have a large skillet that is stainless steel which can be put in oven.
I use stainless and cast iron but for different things. Some of my skillets and pots, I’ve had 40 years plus. Iron skillet chicken, cornbread, pizza in cast iron.
My favorites, by far, are Tramontina Dutch Ovens (CrockPot has a nice one too) and for regular pots and pans, my Ninja Foodie hard anodized are amazing.
Always a pleasure, as usual. I've been wanting to try your thing of heating the stainless pan or pot before adding the oil, and I may just do that next time out. Our stainless set is All Clad/Emeril that I've had for over a decade and a half (so it's tri-ply), and the only issue we've had is some discoloration in the pan that disappears with a little lemon juice for a half hour, and they still look brand new. We have a couple of new non-stick pans that I might try to use for fish or eggs, but lately fish have been coming out delicious and tender from the air fryer so we'll see. And just as an aside, I dunno how that "bro" thing is coming in this late, since back in the '80s that had already transitioned to "B", as in "Yo, B!". But I digress, this is all about the food, and that's why we love to watch and listen.
I love my stainless steel cookware, it lasts forever. You just need to heat it up to temp before you begin cooking. My most used cookware item is my stainless steel wok. I don't just use it for asian cooking but, i also use it to do one pot pasta in it. I first cook my pasta in it and then drain it and then make the sauce in the wok and then toss everything together.
We bought a triple ply stainless from Amazon basics.... It warped (center bulged out) first time we used it. I fixed it with a mallet but it still happens every time... So we just ignore the warp now lol
My favorite cookware is also stainless steel. Regarding Burts question, you can make the entire sauce in the pressure cooker instead of just the meat. Brown the meat then remove from pressure cooker, make the base of the sauce (sauteed onions etc) add the tomatoes and other ingredients (if any) then add the meat back in and pressure cook.
I learned to properly preheat my stainless steel pans (or any pans) before adding any oil from the late Chef Bill Briwa of the Cullinary Institute of America. He did a set of instructional cooking videos for the CIA (the OTHER CIA, that is) that were immensely helpful. He said that, if you put cooking oil into a cold pan and heat them up at the same time, the oil will heat faster than the pan does. When you put the food into the pan, it causes the oil temperature to drop and the pan isn't hot enough yet to recover quickly. Result: food will stick. He also taught me to trust the Maillard Reaction. I can cook fish in my multi-clad stainless steel pans and it never sticks or falls apart. Thank you again, Chef Briwa.
James excellent episode... but now I have been working up to remodeling my kitchen... My question is of all the cooktop methods how would you rate induction? And Why?
Thanks! I actually answered a listener question about induction in Episode 8 - if you advance to the 44 minute mark of that episode you can hear my thoughts. Hope that helps!
Maybe I’m an ancient geezer, I never use/need nonstick pans. I have carbon steel, cast iron, and All-Clad. I never use the All-Clad to fry. The iron/steel never stick if you keep them cured (which I rarely have to do!). The one thing I did have to do is to terminate my mother’s obsession with cleanliness-she always needed total immersion in soap and water, and use a scrub pad of stainless steel. And, sorry Mom, but I’ve never poisoned myself yet.
Stainless steel is not all the same. There are over 150 grades, 15 of which are commonly used. I have bought food-related items that are clearly different grades. Supposedly the "good" stainless is non-magnetic; the cheaper is magnetic - a magnet will stick. The difference is the percentages of chromium and nickel, the more the better. According to the Internet, the grades used in cooking items are 18/10, 18/8 and 18/0, the percentages of chromium and nickel, respectively. Now, I am wondering what I actually bought - and if the manufacturer actually stated which. But then, my favorite pan is an Anolon hard-anodized sauteuse. The daily driver, good for everything (almost).
Your comment in response to Question 1 was that the type of oil doesn't matter. Well, it does. Some oils are so unhealthy that they should be banned from kitchens. If they're there, they will get used. Just my opinion.
I love waffles, and used to make them with vegetable oil. It gave them a slightly off taste that had to be masked with jam or syrup. Now I use coconut oil, and the waffles actually taste great on their own. I will never buy vegetable or canola oil again, the cost for good oil is still a lot less than dealing with inflammation and medical bills down the line.
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OUTLINE:
00:00:00 - Intro
00:02:37 - Non-Stick
00:08:47 - Stainless Steel
00:23:32 - Cast Iron
00:28:29 - Aluminum & Hard Anodized
00:31:46 - 6 Years
00:33:36 - Carbon Steel
00:36:17 - Question 1
00:40:39 - Question 2
00:43:01 - Your Comments & Questions
Re: cast iron skillets, I used to STRICTLY use 1 tsp-1 tbsp kosher salt and a cap full of veg oil to clean it, wiping it all out. But I've done a little research and found that you CAN wash them with soap and water. However, do not immerse or let them soak in the water. (Otherwise it'll rust). >> but when them all hope isn't lost. You can restore it. (Look up videos).
And after towel drying the pan, put the empty skillet on the stove with medium- high heat until you see no moisture (just a few minutes) and then turn it off and let it cool, before putting it away. Voila! Perfection.
I’m old , so I only knew using Bon Ami! Yes, please have Tara demonstrate the cleaning. Again, useful info🎉🎉🎉
I'll take Sip and Feast over any of the "big" sites any day!
I simply cannot believe this is episode number 34. It has gone by quickly, and I keep learning and learning and learning and did not know there is so much I did not know!
I'm laughing from the "You got no rizz bro" comment!
I'm 33, graduated in 2008. We used "bro", "bruh", & "brah" all the time. Made us feel cool. Ha
I have one non stick pan for special dishes. I use carbon steel and cast iron mostly. Sauce pans and pots are stainless and I have a large skillet that is stainless steel which can be put in oven.
Jim the two musts for cast iron are steaks and burgers. I know you can make a burger on stainless but trust me, cast iron is best for those 2 items
I use stainless and cast iron but for different things. Some of my skillets and pots, I’ve had 40 years plus. Iron skillet chicken, cornbread, pizza in cast iron.
Love that you're doing a podcast
An old toothbrush is perfect for getting the tricky rivet areas spotless!
My favorites, by far, are Tramontina Dutch Ovens (CrockPot has a nice one too) and for regular pots and pans, my Ninja Foodie hard anodized are amazing.
The Frugal Gourmet aka Jeff Smith: “Hot pan, Cold oil: food won’t stick”
In my memory that was Martin Yan. "Yan Can Cook"
@@jaycarver4886 I’m SURE that the Frugal Gourmet said it.. Martin Yan might have said it too… I don’t know who would have said it first.
@@ScrappyNicko Could be. I used to watch both shows but just don't remember Jeff Smith saying it. Catchy phrase and good tip regardless.
Allegedly did naughty with young boys and got kicked off the air.
What does that mean?😊
Always a pleasure, as usual. I've been wanting to try your thing of heating the stainless pan or pot before adding the oil, and I may just do that next time out. Our stainless set is All Clad/Emeril that I've had for over a decade and a half (so it's tri-ply), and the only issue we've had is some discoloration in the pan that disappears with a little lemon juice for a half hour, and they still look brand new. We have a couple of new non-stick pans that I might try to use for fish or eggs, but lately fish have been coming out delicious and tender from the air fryer so we'll see. And just as an aside, I dunno how that "bro" thing is coming in this late, since back in the '80s that had already transitioned to "B", as in "Yo, B!". But I digress, this is all about the food, and that's why we love to watch and listen.
I love my stainless steel cookware, it lasts forever. You just need to heat it up to temp before you begin cooking. My most used cookware item is my stainless steel wok. I don't just use it for asian cooking but, i also use it to do one pot pasta in it. I first cook my pasta in it and then drain it and then make the sauce in the wok and then toss everything together.
We bought a triple ply stainless from Amazon basics.... It warped (center bulged out) first time we used it. I fixed it with a mallet but it still happens every time... So we just ignore the warp now lol
Would love to see a cleaning episode. Lots of good information here.
Learned the stainless steel heating up pan method from your channel! Thank you!!looking forward to the next podcast 😃
My favorite cookware is also stainless steel. Regarding Burts question, you can make the entire sauce in the pressure cooker instead of just the meat. Brown the meat then remove from pressure cooker, make the base of the sauce (sauteed onions etc) add the tomatoes and other ingredients (if any) then add the meat back in and pressure cook.
Good morning☀️
p.s. LOVE that quilted shirt. Especially on a day as cold as today. Looks like it's warm as a Pendleton trading blanket.
I learned to properly preheat my stainless steel pans (or any pans) before adding any oil from the late Chef Bill Briwa of the Cullinary Institute of America. He did a set of instructional cooking videos for the CIA (the OTHER CIA, that is) that were immensely helpful. He said that, if you put cooking oil into a cold pan and heat them up at the same time, the oil will heat faster than the pan does. When you put the food into the pan, it causes the oil temperature to drop and the pan isn't hot enough yet to recover quickly. Result: food will stick. He also taught me to trust the Maillard Reaction. I can cook fish in my multi-clad stainless steel pans and it never sticks or falls apart. Thank you again, Chef Briwa.
Definitely would love the Fajita recipe. (Cast Iron is safe in extreme heat and lasts forever, and no forever chemicals).
James excellent episode... but now I have been working up to remodeling my kitchen... My question is of all the cooktop methods how would you rate induction? And Why?
Thanks! I actually answered a listener question about induction in Episode 8 - if you advance to the 44 minute mark of that episode you can hear my thoughts. Hope that helps!
Thank you so much...@@SipandFeastPodcast
Maybe I’m an ancient geezer, I never use/need nonstick pans. I have carbon steel, cast iron, and All-Clad. I never use the All-Clad to fry. The iron/steel never stick if you keep them cured
(which I rarely have to do!). The one thing I did have to do is to terminate my mother’s obsession with cleanliness-she always needed total immersion in soap and water, and use a scrub pad of stainless steel. And, sorry Mom, but I’ve never poisoned myself yet.
Stainless steel is not all the same. There are over 150 grades, 15 of which are commonly used. I have bought food-related items that are clearly different grades. Supposedly the "good" stainless is non-magnetic; the cheaper is magnetic - a magnet will stick. The difference is the percentages of chromium and nickel, the more the better. According to the Internet, the grades used in cooking items are 18/10, 18/8 and 18/0, the percentages of chromium and nickel, respectively. Now, I am wondering what I actually bought - and if the manufacturer actually stated which.
But then, my favorite pan is an Anolon hard-anodized sauteuse. The daily driver, good for everything (almost).
Everyone is advertising for Made In now, it would be interesting to get an honest review of their pans
I tried a stainless frying pan for years. It was too heavy. A cheap non stick won out.
I must admit my enameled pots are stained after so many years of use. My regular cast iron pans/pots are impervious.
Bro! Lol! Thanks Bros.
lol
I think Yan, Yan can cook, would say: hot pan-cold oil-food don't stick.
Yes, it was Martin Yan who said that.
I got no rizz either bros 😅
😆
Your comment in response to Question 1 was that the type of oil doesn't matter. Well, it does. Some oils are so unhealthy that they should be banned from kitchens. If they're there, they will get used. Just my opinion.
I love waffles, and used to make them with vegetable oil. It gave them a slightly off taste that had to be masked with jam or syrup. Now I use coconut oil, and the waffles actually taste great on their own. I will never buy vegetable or canola oil again, the cost for good oil is still a lot less than dealing with inflammation and medical bills down the line.
Carbon steel crepe pan.
"Bro" is used today like "dude" was when I was raising my kids. Who knows how these terms come into everyday use?
Not Another Cooking Show plates his food on a wooden cutting board, probably for better photographs.
I think people buy non stick so they don't need to use fats.
Shoot, don’t know how to do a video comment on my iPhone.