Which pan shape and size is right for you? (Cookware Therapy Ep. 4)
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- Опубліковано 11 тра 2024
- How to Choose the Shape and Size of your Cookware
Cookware Therapy Ep. 4
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Note: These are affiliate links. If you buy these products through them, I'll get a small commission which helps my channel. I paid for all these pans with my own money and some of them were in my kitchen before there was Amazon or UA-cam.
10 inch stainless steel skillet with sloped sides
amzn.to/2k7TECs
12 inch stainless steel pan with straight sides
amzn.to/2BuE2gD
8, 10, 12 inch teflon skillets (Costco usually has these at half the price)
amzn.to/2j05OtO
2 qt All-Clad Saucier amzn.to/2hWYPAN
3 qt Cook's Standard pot amzn.to/2k9RwKh (mine is Tramontina, but this one is better price at the moment)
4 at Tramontina Pot amzn.to/2j0jchi (mine is All-Clad, but this one is better price at the moment)
8 quart Cuisinart stock pot amzn.to/2j1U21Z
Le Creuset Dutch Oven amzn.to/2j1gb0j
I have a Lodge Cast Iron and Matfer Carbon steel pan. I am not crazy about them and would like to try better companies. At the moment I don't have anything I can whole heartedly recommend in this category.
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I bought a classic Le Creuset 25cm oval casserole dish with lid in 1996, it cost me $75 at the time, which adjusting for inflation would be $130 in todays money; they are now over twice that price. In 2019 after using the dish once or twice weekly for 23 years I took it out of the dishwasher one morning to see a crack down the side. I contacted La Creuset and they asked me to send them some photos of the dish, which I did. They then asked me to return the dish for analysis and sent me the postage so it didn't cost me anything. A couple of weeks later they sent me a new one. That is the best customer service I have ever experienced.
I was sold on the channel when I saw the patina on those skillets.
I always rewatch this video whenever I am tempted with another piece because of it’s a true reminder of the what I actually need. Excellent video!
I got a le creuset pot for a wedding present in 1971 and I'm still using it today, is that 47 years ?. Wonderful, don't you think :)
am sure anything that comes out of it now, must taste exceptional...You can taste history in it!
Beautiful...☺💫💖🙏
Cheers for the video content! Excuse me for butting in, I would appreciate your initial thoughts. Have you tried - Iiyayloon Straightforward Interest (search on google)? It is a good one off guide for destroying your heartburn issues without the normal expense. Ive heard some pretty good things about it and my work buddy at very last got cool success with it.
I was born in ‘71 so it’s knocking on 50 years now, like me... :) 😬
I bought the 7 quart LeCreuset pot in 1971 too. It’s still my “go to”. Over the years the bottom kind of darkened and I thought the porcelain was getting thin and it was the iron showing through so I bought I bought several others. Can’t recall what brand though but I believe one was Cuisinart. Well, the old LeCreuset was just stained and a round of bleach took care of it. Somehow, I just can’t “take” to the other clad cast iron Dutch ovens. Frankly, they are looking to be rehomed. I do have another top quality stainless steel brand too. BTW: many of those that are made in China can have the coating split when the iron heats at a different rate than the cladding. Mine is that flame orange colour. I do t think they had any other colour then - at least not here. I’m 70 now and bought cheaper replacements for the old one cause they are north of $500 plus taxes here now and I figure I won’t get the use out of it and the young women I know can’t use anything but a can opener (and that’s a challenge), a takeout menu and the microwave! Hope you enjoy yours for many more years.
This was a lifesaver while making a wedding registry. Thank you Helen
I found your video very helpful. Just what I was looking for. Also, your voice is very calming. You make it easier to choose the right pot size and materials.
Thank you so much for making this video! I really appreciated your take on pot sizes and their use. I never really thought about how different pot designs suit different use cases. This was a good dose of salt to all of the pot set marketing out there.
Love your videos, Helen. Always very informative and fun to watch. Didn't really notice the rain, sound was great! Now, if you'll excuse me, I have to go reorganize my pots and pans cupboard!
Once again an amazing video. I would love to see more on the carbon steel pans!
I really like my Stargazer cast iron skillet. A bit on the expensive side but the smooth finish and the stay cool handle design totally makes up for it in my opinion.
Such a pleasant voice and articulate presentation with perfect visuals on the cookware's dimensions, ladle movement and shape to help viewers make references easily. I especially liked tha part that these were not brand new, sparkling vessels rather stained ones which make one feel so connected to one's kitchen 🙏😇
Sister Helen, thank you so much for your painstaking work. You are absolutely correct. I gained a lot from your lecture. God bless you always. I wish people could take to your advice, they will not regret doing so.
Thank you.
You look like a good hearted Cercie
Totally!
you have no idea how much this video is appreciated . thank you :)
Great video, your wonderful personality shines through making this a pleasure to watch
I have been cooking over 50 years and she is spot on. I have many of these pans. Rxcept I won't use Teflon. Gotta check her video on that. It took me years to figure this all out. Great video for beginner cooks!
Im really bad at cooking and nearly never cook, but I still love watching your videos❤
Lots of wonderful recommendations! I too use 2- 10" skillets, however they have slightly different shapes; The Emeril Professional is slanted, while my Deymere Industry5 slightly more rounded. I Also have Le Creuset and love it, love it... Mine though is 5 1/2 quart model because I am single and usually cook for myself, a date or a couple of friends. My favorite Dutch cook book by Robin Donovan; Dutch Oven Obsession uses a 5 1/2 quart for her recipes. Its size is proportional to my stove and burners.. a important consideration. If I was cooking for a family, that had your wonderful stove, and was a cooking instructor... I would definitely go the 7 quart without any hesitation! Mine cost $314.00 if I recall, and I got flame orange. It is my most expensive kitchen equipment purchase to date; but, I don't regret it. I recently used my Dutch oven to cook lots of meet balls and spaghetti sauce; I love spaghetti! I am glad I watched this video for the way you explained the things to look for in a 4 quart sauce pan; I have been wanting to replace a old straight sided 3 quart sauce pan for a better designed 4 quart like yours. I have been considering the Deymere Industry5 which has that round bottom construction you mentioned, as I am not quite a fan of All Clad palm pinching handles. I also like that Deymere has done away with rivets in there pans as rivet pans make for more difficult clean up, which is especially true with sauce pans. Deymere welds both the main handle and the helper handle. There is a demo of a 180 lbs. man standing on the handles and they don't break! I also like the non glare finish of their pots. However the down side of Deymere, much like Le Creuset, is they are expensive! Either way I am glad I didn't go out there blind purchasing any more pots without first watching this video. Really enjoying the wealth of knowledge contained in these videos on my days off. Of all the cooking channels I watch... I glean the most knowledge here and feel entertained. Thanks for enduring my long comment. Cheers!
Just discovered and subscribed to your channel! Just the video that I was looking for! Thanks!
Love your accent!
GREAT VIDEO!!!! FUN AND INFORMATIVE!!!!!! BIG THANKS!!!!!
Hey! You helped me make perfect pasta dough awhile back! I found you again! I must subscribe now!
Excellent video, thank you. I used to be the "buy all my pots in a set" sort of person, mostly because the decisions seemed so daunting, but lately I've started replacing my frustratingly poor quality "set pots" one by one with pots I specifically want. I've just bought a 24cm (10 inch?) carbon steel De Buyer pan and I was wondering if it's not too small, but I think I'm falling into the "use one pot for everything" trap. I think every pot has its specific purpose.
Long story short: I came here to see the 10" skillet :)
Thanks
Also as a side note, I do have a 6-3/4 quart LeCreuset Dutch oven that I love, which I purchased at a discount store for a fraction of retail price. Also a Tramontina Dutch oven 2-pc set I have yet to use, so no opinion yet on its durability in comparison. I also have a Falk copper stew pot that is beautiful, that I purchased at a phenomenal price from the US distributor that was going out of business. I haven’t put that to the test as yet. I think I’m addicted to fabulous cookware !!
I got a large vintage Creuset pot from the 60s for $55 and it is so wonderful!!
I have a Staub Dutch oven, called a _cocotte,_ plus a couple small cocottes for making rice and reheating stuff, that I bought on sale at a department store in France. They are all exquisite. I also have a large version of your All-Clad saucier with the sloped sides; I use it for everything from curries to finishing pasta to boil-and-burning sausages.
Wonderfully informative video, thanks!
Great Overview Video Thanks!
So glad I found video, learning alot!
Thank you! I really needed this help!
Cuisinart Multiclad Pro are also great pretty affordable stainless pans that are fully clad.
Love my Misen pots and pans. Love my cast iron and LeCruset
Well explained, excellent video!
Excellent video- learned a lot
Young male looking at this, thanks Helen, awesome and very informative to the detail!
you are amazing!! so much better than any show on TV!
This video is great!!!
She had me at “i will make another video on the dutch oven before I die” Super helpful video, love your accent!
Very helpful! Thanks. Trying to decide on which pot to buy.
All Clad Dutch oven, French Braiser , or 6qt stock pot???
Cuisinart *does* sell fully-clad cookware! I have two of their fry pans, a sauce pot, a saute, and a stock pot of theirs in this style. They're not quite as nice as an all-clad in the same style, but it's treated me pretty well for a few years now. I'd give them a try for anyone in the market for cookware who's balking at the price of all-clad.
Great. thanks. Sound is great
I really like your personality MashAllah. I just bought my mom the le creuset Dutch Oven. Hope she loves it
V. Helpful information...no more pot sets!!!
Thanks a lot!
Hi Helen, thanks for amazing review! How do you about glass cookwares?
New subscriber and I found this video to be very helpful. I've finally gotten to the point where I am cooking a lot in life. In the beginning, you mentioned there was no point in buying a teflon pot since you don't fry anything in a pot; however, I am finding that I would enjoy nonstick pot for poaching eggs and chicken. Have you found a stainless solution for these? I'd rather not use teflon but I poaching eggs or chicken in stainless is so much trouble for me
Lovely video maam
Love your video
What metal is best for a Dutch oven?
I'm new to them and want to buy one that won't scape or rust etc...
I love this woman!
great video. thank you.
Dear Helen,
I’ve been watching your Channel for a couple of months now... I love watching your videos and think your very amusing and charming. Your videos are always educational and never boring. I’ve seen your (Straight Sided) 12” Sauté Pan several times before and I’ve managed to bite my tongue so far. But being that we’re all stuck indoors during COVID-19 Isolation... It’s time to scrub those puppies clean. To make a easy job of it... Buy some “Bar Keepers Friend” it’s a powder cleanser that comes in a can. (Just like Ajax) It’s available online at Amazon, Bed Bath & Beyond, Target’s... It’s also sold in most large supermarkets.
Wet the outside of your pan apply the “Bar Keepers Friend” liberally then sprinkle a few drops of water on top then rub it into a thick paste. Let it sit anywhere from 10 to 30 minutes. I use a Stainless Steel Scrubbing Pad with some moderate pressure you should be able to scrub it spotless. Some of that looks pretty baked on... If your pan didn’t come out totally clean don’t give up. Just fill up your sink with boiling water and add “Dawn for Dishes” let your pan soak until the water is totally cold. Then scrub it again using the first method. Or you can invite me over for lunch (I eat everything except Lima Beans and Liver) and l will bring my rubber gloves and supplies and scrub your pans clean myself.
If we weren't in the middle of social isolation, I'd invite you over to scrub my dishes ;) Personally I don't see the point of a shiny outside, but I am fully aware of how to achieve it.
Its expensive, but I am worth it
Enjoy your Le Creuset! My mother-in-law gave us a wide slopes sauté pan for our wedding, and it’s perfect for your bluefish on crispy potatoes. It gets them soft but crispy every time!
does it have enamel coating? what are your thoughts on using metal utensils on this kind of coating? The instructions say not to, but I thought they were being overly cautious and I used a metal ladle to get the sauce out after one of the braises. That left very faint gray lines in the bottom of my pot that never came out no matter how much I washed it. They are very faint and aren't effecting how the pot cooks, but it got me nervous that if I am not careful, I might damage the inside of my pot with time. any thoughts?
Ours does have an enamel coating, and we use only wooden or nylon utensils with it. This article implies that might just be marks from the utensil, not an actual scratch: www.chowhound.com/food-news/126663/fixing-your-scratched-le-creuset-pans/
I was thinking of using Bar Keeper's friend, but wasn't sure if that is ok or not. Thanks so much for this link. it seems like others use BKF and it takes the marks out. Though at the moment, they are barely noticeable and don't effect the pot at all.
Thank you so much Helen! Such a great content
I love all my Made-In skillets, sauce pans, saucier and stock pot. They're 5-ply, feel like 3-ply, and are as nice as All Clad for half the price.
Thanks for the infos ma'am😊
You're so pretty as well🥰
I have a Dutch oven I bought for $4 at a flea market - 1970s, and a lovely blue colour with a white interior. Just as good as Le Creuset - but 1% of the price. Can't beat that...
My cast-iron skillet is also older than myself, but perfect. I also have a stainless steel frying pan, and actually both of those were free, since I found them in various recycling places.
As for pots... I got a set as a present when I moved into my first apartment, and it was just a cheap set of three sizes from a supermarket; simple stainless steel with thick bottoms and glass lids, and they are absolutely great. So perhaps SOME sets are worth buying? I've had mine for 23 years and have no plans of replacing them...
And then a large-ish stock pot that will fit a whole chicken - and doubles as my container when I use my sous-vide stick... Like the frying pans it came from a recycling centre, so it was also free.
So basically I've paid $4 for the entirety of my cookware, and it covers everything I need and will most likely last me a lifetime.
(When I was married we had a LOT of le Creuset - but my ex got to keep that in the divorce because he'd paid for it. Except for a small, red, heart-shaped Dutch oven that he had given to me as a birthday present, but I returned it to him as a wedding present when he remarried two months ago because I know he liked it a lot and I... Well, it was never my favourite. The shape was a bit awkward to work with.)
I would like to have such a luck
Im in love with you more than cooking
My mom has a set of pots she buyed from tramontina before I was born and I still use it just fine. It's a heavy bottom kit with a very large pot, one medium, two small ones and a skillet. All of them are used regularly. Beside that she has some glass-things that can go in the oven I absolutely forgot the name, a thing used to make cuscuz, a pressure cooker, a pot for milk, one for tea and one for coffe. And one teflon small skillet thats small and lightweight for my little sister.
greetings from Perú 😊😘
awesome, just joined and have been binge watching your channel, did not mention copper: pros and cons with tin lined or steel lined, I have both and are very careful when using these any tips?
I don't have any copper pans. They are probably wonderful, but very expensive and I am not sure the expense is worth it unless someone gives it to you as a luxurious present :)
Is a 1.5 quart saucier pan big enough to cook 100 grams/0.45 cups of pasta? Because i will use it mainly to cook 100/150 grams of rice. And do you recommend a 10 inch frying pan or a 12 inch frying pan for someone who cooks only for himself? I can't buy multiple sizes so i'm stuck to just 2 pans. Awesome video and channel!
My only real gripe with the bottom-clad only pans are that they won't last as long. The bottom can warp and come off, although I'm not sure how common it is and it probably happens a lot quicker if it goes in the dishwasher.
Video itself is very useful. Thank you, Helen! But with subtitles... next level! Pure pleasure. You'll know about All crap and Chairman Tina cookware brands😂😂😂
Most of my pots and pans were not bought by me. I have 2 sets of RevereWare (a 1939 set from Hubby's family and a 1987 set that was a wedding gift) which suit me very well. I also have a lot of cast iron skillets of different sizes because friends thought I might want to cook outside. I use them inside for lots of things and one is going to my newly married daughter. I have a large dutch oven that is Descoware from the 1960s - It was made in Belgium and was favored by Julia Child. I have some enamel over steel pots that cook rice very well. I probably have too many pots and pans but that's okay.
The main difference between cast iron and carbon steel is heat retention. Cast iron pans are thick and heavy so they hold heat a lot better. Carbon steel pans are usually very thin and will start to lose heat a lot quicker when taken off the heat source. This isn't a bad thing, this is by design. When cooking with a wok, this is exactly what you want.
Hi Helen! It's been four years, is your Le Creuset holding up?
Helen I know this is an old video but 3:50 you can easily get pots with sloped sides in all possible sizes. It's a stainless steel wok. :-)
It’s not a stainless steel wok, it’s a French style saucepan designed for sauces.
@@whengrapespop5728 I know, sorry, my bad English. What I meant was that you can get a pan with sloped sides, THEY are called stainless steel woks. As I remember, does she in fact tell what kind of pot it is, but it can be very hard to get or expensive something like that. :-)
@@friedmule5403 Stainless steel woks are different. These are called Saucier pans, and brands like DeBuyer, Mauvier and Demeyere offer them.😊 The last two brands tend to be pretty expensive though, like you said.
@@whengrapespop5728 I think you are right. Unfortunately, is it a common thing for kitchen gear pushers in my area to call everything with a slight curvy bottom for a wok. Heck, I have even seen a real wok be called a frying pan!! :-)
thanks
Cackled at "will make another review before I die"
_Im just here cause I can listen to her say *potato all day... 2:58
:)
I have 13 pc set of Cuisinart multclad pro pots and pans, 3 pc set chefs catalog anodized triple ceramic coated pans 8,10,12" . The Cuisinart is 2 years old, the chefs 4 years. I also have a few miscl. Pans and pots for specific purposes, an anodized aluminum white interior ceramic pan just for roux and other that I need to be able to tell the color of what I am making/Browning. 2- 14" pans ss for larger occasional dishes i make, an oval pasta pot with self secured draining lid that I also use for veggies, and 2 large ss stock pots 3 &5 gal. for chili etc. I clean my multi-clad with Le Creuset ss liquid cleaner as well as other ss, inside and out. I will put the multi-clad pro and ceramics up against anything else on the market...bar none! As to utensils, I have collected one's that fit and work with all items i have, so no worries about specific shapes of pots and pans. I mainly cook only for myself and family occasionally. 70 yrs old and still going strong 💪
5:12 Hi Helen, how has your Le Creuset dutch oven performed since this video? I have a Lodge enamel dutch oven that has a couple of chipped spots and am considering something more durable. (Staub and Le Creucet look appealing).
My Le Creuset is fine, but it doesn't perform any better than my old Tramontina did. I don't think it's worth the money at all. If I was buying one again, I'd get a Tramontina.
I’d love to hear what you think about 1 quart sizes!
I already have a sloped side 10inch fry pan which I find too big for my eggs. I am debating between a 16cm vs 18cm - will they be too small for omlette?
Helen Rennie.... would like to tell you and your viewers about two companies I have purchased a saucier from. I too looked at All Clad for years but couldn’t afford, besides the fact I abhor All Clad handles. Don’t get me wrong, I do have several All Clad pieces I HAD to have, being they were deemed to be the best. But the handles are problematic IMHO. Recently I purchased a saucier from a new company called Made In for way less, in 5-ply material, also made in the USA, which is important to me. Another purchase of a saucier was from Hammerstahl, in 7-ply material, also made in the USA, at a very affordable price. Sauciers are perfect for, of course, sauces, gravies, custards, that require constant or frequent whisking. But they can also be used for other various tasks, making them a must-have in any kitchen. Please check out their websites for future reference. I’m not affiliated with either company.... just a very satisfied customer !
Pmwalls46 I also dislike the all clad handles, I find them too long
I have also have a strong dislike of the All-Clad handle...The 'dipped shape' makes the pan unstable in my hands (though not in my son's). I have had my skillet tilt heavily to one side, almost loosing the contents.
MaidMargoe
I’ve had that same problem !! But with all the consumer complaints, they’ve never changed the handles. Totally perplexing to me !
I have a le creuse dutch oven. I cook 7 out of 10 meals in it. I totally love it;)
I find it interesting that your wish list pot was a saucier. Unfortunately All-Clad no longer makes a saucier in any of their lines. I spoke to their customer service rep yesterday and received this tidbit of news. Now I have to look for another maker's pot. I own nothing but All-Clad.
I love all my Made-In pans and have their 3qt saucier, currently the only size they make.
So, what was the pan to which you referred at the end of the video?
Great video. Bar keepers friend could remove that brown burnt residue on your pots right?
yes, it could. but only bother with the inside (the stains on the outside only bother my viewers, not me ;)
The Le Creuset pots definitely last a lifetime. If not more. Other brands like Staub or Chasseur as well. My mother has had her pot (only available in France though, as far as I've seen) since the early 70s. It was a gift from her mother. She still uses it just as often, and the enamel is still there. Yes, it is discoloured inside, but the coating is not damaged. She uses it for jams, stews, roasts, or just very large quantities of food as this pot is absolutely massive.
Spasibo bolshoy!
I received Martha Stewart Dutch oven for Christmas, and it cracked on the third recipe. I exchanged it for a Le Creuset (I paid the difference) and it has been the shining star in my kitchen ever since. Everything I make in it comes out wonderfully, and while they are expensive, it’s worth it if you can afford one to have it in your arsenal. I even put in the extra elbow grease to clean the exterior with vinegar and baking soda to see that beautiful enamel shine.
Celebrity brand products are almost if not always overpriced crap.
Sometimes I wish to have a really tiny souce pan just to make a souce or caramel and have it cook slower. Should I just become a better chef or is that a real thing?
It's all you fault Helen, I now own a 28cm Le Creuset, sorry I could not buy it from your Amazon list, as they do not ship to Australia anymore, found it locally on sale for $350USD,. Any suggestions on what I should cook first, it's winter here?
Hope it serves you well :)
I'm curious as to the use cases for shallow but wide stock pots. I'm consideting the all-clad 6qt, but it seems so shallow I don't know if it will be useful for cooking a whole pound of pasta. Will it overflow without careful watching?
6-quart pot is plenty big enough to cook a pound of pasta, whether it's tall or shallow.
1:08 "sloped sides encourage faster browning and faser reduction of pan sauce". How so?
No mention of the differences between the old, cheap range and the pretty bluestar?
God bless u
But I seen in one of your videos you had a lot of potatoes and onions in a stainless steel pan, I’m only curious because we just bought stainless steel set 5 layers, I love the heat retention but I find stuff sticks, guess I just have to take your advice and wait for the pan to give it up, don’t force it.?
yes, i did that in the tortilla video by accident and kept the footage in to show you why you shouldn't use stainless for potatoes. In that video I end up moving the potatoes and onions to a non-stick pan to continue with the dish. if potatoes, eggs, and fish stick, it's not you. that's just stainless. If you chicken and meat stick, you need to dry them more thoroughly and wait for the pan to let go.
If you have to use stainless steel, place a sheet of parchment paper in first, problem solved.
What would be a good size to boiling pinto beans? 2 quarts or 3 quarts? I appreciate the help. Thanks!
not sure what you are asking. it depends on how many beans you are cooking. for 1 Lb of beans, you'd need a 4 quart pot.
@@helenrennie I always put half of the tiny bags. Cause my pan is small but I want to buy a bigger one to put all the bag of the beans and I meant to say boiling water my keyboard changes my words I have idea why. Is annoying excuse my errors.
Comedy.... so funny and informative
i love your accent
The enamel on a Creuset Dutch oven is not all that durable, especially when you consider the terrific price. Like all enamel coated iron cookware, the enamel can discolor, burn, craze and even flake off with just normal use. Search for pictures of people making Dutch oven bread in enameled pieces to see examples of how they can age and wear.
By contrast, a reasonable cast iron Dutch oven (such as a Lodge) is easily hundreds of dollars cheaper and can last for years and even generations of daily use with just proper care.
A cast iron Dutch oven (if seasoned and treated properly) also has a non-stick finish which is renewable. The Creuset is not non-stick, nor can it be made non-stick.
One drawback with cast iron is that you may not want to cook tomato sauces in it or sauces containing vinegar. But tomato sauces may also stain the enamel finish.
Sure, the colorful Creuset pieces are very attractive and make a terrific impression. I have had some Creuset pieces. I liked them and I can appreciate the attraction. By contrast, cast iron is truly homespun and plain in appearance. You also have to devote some care to the cast iron. The commitment needed to maintain cast iron may turn some people off. On the other hand, having the enamel fail on an expensive piece will also turn people off.
Sounds potentially toxic as well.
#realcomment the all-clad is no longer sold I have been trying to find a saucepan curved like that but I have no idea what it's called to even begin. All I can find are straight walls and I'm getting tired of not being able to get in that corner. I tried different spoons and whisk and no luck.
I have the same question. What brand is your curved sided sauce pan? It looks about 2 qts, is that correct?
If you need a budget friendly fully clad stainless steel set, I would recommend the Tramontina 12 piece set. Bought mine from Walmart for $200 on sale. Best value for what you get. It has almost every size you need. It comes with a 12 quart stock pot, 12 & 10 inch skillet, 5 quart saute pan, 5 quart dutch oven and 1.5 & 3 quart sauce pan. It's cheaper than getting everything individually. The one negative about these pans are the handles. Some people like them cuz of the rounded handle but I find it harder to pour. You can't get a firm grip so they tend to rotate. Americas Test Kitchen was right about the handle but for $200 I can overlook that.
Size matters ? In what domain , please ?
Those teflon pans are pretty scratched. People are saying now that you should throw them out once they get scratched and replace them with new cheap Teflon pans. You can replace them every year.
Cast iron is also much heavier than carbon steel and takes longer to heat up.
*i knew my wife was lying about whether the size matters or not!!!*
is it ok to use steel wool to clean a pan?? i know the boiling trick but is it ok to use steel wool ?
I find that steel wool scratches up pans. You are better off using the scrubby side of the sponge with bar keeper's friend (it's a powder you can get at most hardware stores).
thank you,,,, still don't get it though more stick more flavor lol,,, anyway i bought my first Tramontina 3-Qt Stainless Steel Tri-Ply Clad Deep Saute Pan with Lid for $39 at wallmart and made my first ever chiles relleno,, came out pretty good... i wish you much sucess and thanks again david