Was Buying This Pan A Mistake?

  • Опубліковано 1 жов 2022


  • Greg B
    Greg B 3 місяці тому +419

    It's interesting you mention that a stainless version would be more useful. I bought a very similar Demeyere pan/saucier in stainless, partly because it was on sale, but mostly because I needed a saucepan in that size. Turns out it is useful for so many things. I definitely use it and like it more than I was expecting.

    • Greg B
      Greg B 2 місяці тому

      @Donald Sayers I hear you on the teflon. The $$ sandwiched stainless steel is pretty decent, probably a bit better than cast iron.

    • Donald Sayers
      Donald Sayers 2 місяці тому

      @Greg B Stainless is a terrible conductor of heat and you can't season it.
      I won't have Teflon in the house ever thanks.

    • Greg B
      Greg B 2 місяці тому

      @Donald Sayers Stainless is OK if you pay attention to heat control. Nonstick sauciers are available...

    • Donald Sayers
      Donald Sayers 2 місяці тому

      But stainless sticks.

    • Yohan Babin
      Yohan Babin 3 місяці тому

      You should try a Wok its is very versatile. It does need to be seasoned from time to time.

  • Alex P
    Alex P 3 місяці тому +635

    I picked up an electric pepper grinder at LIDL for like $4.00. I don't eat any more or less pepper than the average person. I initially thought it was a silly, frivolous, purchase, or so I thought. Boy was I wrong. I've recently found myself struggling to even buy enough black peppercorns to fill it and grind. If your body has peppercorn deficiency, get yourself an electric grinder. You will consume at least 500-700% more. Mine even came with a little headlight for peppercorn grinding in the dark, and I feel like it's actually a handy feature. While an electric peppercorn grinder solves the issue of rapid, ground pepper deployment, I have a new issue; filling the grinder. I could hire a full-time employee to just fill peppercorns, and they would be gainfully employed. I need to look into some sort of fast peppercorn reload magazine or something.

    • J *
      J * 14 днів тому

      Savage burn 😂

    • wuziq
      wuziq 2 місяці тому


    • sacura605
      sacura605 3 місяці тому

      Costco bulk buy?

    • zaprude
      zaprude 3 місяці тому

      You are living a pepper lovers dream life.

    • zacablaster
      zacablaster 3 місяці тому +2

      Oh just you wait until you've tried a pepper cannon. It is not electric, but it is WAY faster at dispensing pepper than any electric on the market could dream of being. Three twists will make just shy of two tablespoons of medium-fine pepper in under a second, and I am not kidding. I legitimately asked my doctor if it's possible to eat too much pepper because I was worried about my consumption

  • jamesbat09
    jamesbat09 3 місяці тому +517

    15 minutes talking about a pan and I watched every second of it lol, this is why this show is awesome

    • nick beijen
      nick beijen 3 місяці тому +3

      I am in no way a cook, yet this style of video is so attractive. Some laidback cooking and talking about equipment is weirdly relaxing

    • ro pro
      ro pro 3 місяці тому +5

      Lol, we are such nerds. I don't even want this pan, but I watched it to the end. 😆

    • Seth Strickland
      Seth Strickland 3 місяці тому +5

      the equipment vids are some of my favorite. I am like oh yeah I would also buy that because it's pretty

  • Zach St. Ward
    Zach St. Ward 3 місяці тому +63

    If I’m being completely honest the best thing I’ve ever bought for my kitchen is a miniwhisk. It’s perfect for simple syrups, coffee, small sauces, and just being generally perky

    • Dan Smith 🌾
      Dan Smith 🌾 Місяць тому +1

      ☝️😄 mini whisk ..lol. ikr?!

    • audrey
      audrey Місяць тому +1

      tiny whisk!

    • Irene Chooi
      Irene Chooi 2 місяці тому +2

      Same here. I use mine for drinks, small batch baking, and general mood boosting.

  • NiNi Na
    NiNi Na 3 місяці тому +83

    I really love how self-reflected you are on this purchase and share your honest experience. You so often hear about equipment-crazes that are all about ego and rarely honest talks about it.

  • Zhilong Huang
    Zhilong Huang 3 місяці тому +21

    I used to own a lot of carbon steel and cast iron pans, de buyer included. And I ran into the same issue you mentioned, heavy, a pain to maintain, not good for acid food. Then I switched to stainless steel, solves all the problem. If you heat the pan enough before put oil in, stainless steel is as none stick as any other kind of pans. AND dishes washer safe which is a huge plus for me,

  • Bill
    Bill 3 місяці тому +339

    Feel like a wok for some of these things would work nicely. You can get a decent wok for $35 depending on where you buy, and just make sure you get a flat bottom wok if you don't have a wok ring. Also, depending on the wok, fairly light.

    • kangjhha
      kangjhha 3 місяці тому +1

      after purchasing a $30 carbon wok my all-clads are just hanging as decoration pieces.

    • J
      J 3 місяці тому +1

      woks are so underrated imo i use a wok for like 80% of the food i make it’s just so convenient

    • Scott Sneddon
      Scott Sneddon 3 місяці тому

      @commatoes I agree on the handle, it’s flat, so a little more unwieldy than the round handles. The handle is longer through, which I like. Most carbon steel woks I see (and have owned) are lighter weight, and thus don’t transfer the heat quite the same way. I cook on induction, so heat distribution up the side of the wok requires a thicker base, in my experience. Cooking on gas, where the flame rides up the side of the wok could be quite different.

    • Debbie Chin
      Debbie Chin 3 місяці тому

      @Bill plz

    • commatoes
      commatoes 3 місяці тому

      @Scott Sneddon For woks, I prefer the round handles found on "pow" woks. I don't find the bar style handle comfortable. Like everything they make, everything else about the Made In wok sounds great.
      I worked with a Chinese chef that trained in Hong Kong and used loop handle woks. I feel wrist pain and finger cramps just thinking about them.

  • Dmitrij Paškevič
    Dmitrij Paškevič 3 місяці тому +16

    I'm a proud owner of their large 28cm Pan and while maintaining the seasoning is a PIA, I love the pan to bits. But... Tomato-based sauces are a no go. I learned it the hard way.

  • Kraggelhaus
    Kraggelhaus 3 місяці тому +160

    this is hilarious i literally just bought a debuyer wok and am having so many existential questions. it's so heavy for tossing and requires so much upkeep to keep the seasoning working. Maybe I'm missing something... I enjoyed hearing I'm not the only person tempted by new shiny objects :)

    • John h Palmer
      John h Palmer 3 місяці тому

      @Zardif Well, when you say safety ring, that is what I think, but am aware of the prongs or a special ring grate for woks that come with many high end stoves, but thanks for the clarification.

    • Zardif
      Zardif 3 місяці тому

      @John h Palmer You're thinking of the rings that are meant to intensify heat not the holder/support that sits on the grate itself and is just 4 prongs that cup the wok. THey are safety away from the enamel.

    • John h Palmer
      John h Palmer 3 місяці тому

      @Zardif Not necessary if the wok is flat bottomed, which is recommended for western stoves.
      A round bottom wok needs a special ring that allows the wok to drop down into the burner flame.
      Most better stoves, meaning, semi pro and up will have a wok ring grate for their very high burner for that purpose, often an optional accessory and is part of the stove. You can buy the rings that sit on the burner (for electric stoves mostly), but they are not ideal as they trap the heat at the burner's edge and can discolor the stove's enamel.
      My late mother had one, and it did damage her cooktop many, many years back.

    • Zardif
      Zardif 3 місяці тому +1

      You need a wok holder that sits on your stove's grates. They are like $15 from amazon. It's so much easier.

    • John h Palmer
      John h Palmer 3 місяці тому +1

      @commatoes I used to do that when drying my cast iron or carbon steel, but now, I run my electric glass top (infrared) on low to low/medium and that dries the pan and does not overheat it needlessly, I then shut if off and let it cool before putting away. Sometimes I will wipe it down with a very, very light oil and the next time, it gets bonded/polymerized when I go to use it. Yes, I have warped the bottom of my late mother's cast iron pan on an electric calrod based stove in my last place a number of years back.

  • Kelpsie Sponge
    Kelpsie Sponge 3 місяці тому +77

    Honestly I'm just impressed that you were willing to state a pretty unambiguously negative opinion. That's really rare on UA-cam these days, outside of channels that "specialize" in negative opinions.

  • zaprude
    zaprude 3 місяці тому +1

    Andrew! You really have a way to make all of your videos so interesting, by your attention to detail and your thoroughness. You could make a video about anything and I would deem it worth watching. And I always learn something from you! Keep being you!

  • Shawn Hampton
    Shawn Hampton 3 місяці тому +47

    To me the only drawback with any carbon steel pan is the necessity of staying away from acids. That metallic taste is so awful. I use my made in saucier for acidic foods.

  • Rachel Arnold
    Rachel Arnold 3 місяці тому +18

    I have a stainless steel pan in this shape and you gave me some great ideas of things to do with it! Never roasted a chicken in it, definitely going to try that now. I usually use if for creamy soups and large format porridge because it is a large saucier

  • L. P.
    L. P. 3 місяці тому +7

    I bought blender thinking I would try to have a breakfast smoothie, but ended up never actually using it for that, instead almost exclusively my blender is used for pureeing vegetable and herb sauces for paneer, enchiladas, mapo etc. I regretted the purchase initially as I found I actually just wasnt interested in liquid meals, however over the years having it around has won me over. The purchase I really regret was a nice ceramic roasting pan that shattered within a few uses. Should have just gone Stainless steel on that one; like you say, no need to go obscure or choose variation on a workhorse utensil

  • ThisIsMyFullName
    ThisIsMyFullName 3 місяці тому +29

    I've never heard of a 'country pan' before, this looks exactly like a 'wok pan' which is a fusion between a pan and a wok, which is a silly concept really. From what you said, Andrew, I think what you're really looking for is a 9.5 inch thick bottom steel saucier.

    • commatoes
      commatoes 3 місяці тому +1

      @ThisIsMyFullName I think the country pan was designed as a sort of no-frills-all-purpose "do everything" pan (fry, poach, sear, braise, bake, etc.) when funds or space was limited. And this is especially compared to $$$ single purpose French copper cookware (like the Mauviel fish poacher!). But of course, for 99% of recipes, single purpose cookware is only a bonus not a necessity. NA cooks seems to be focused on the frying pan, sauce pot, and Dutch oven.
      My saucier is my favorite pan for risotto because, like you said, the lack of sharp corners means a wooden spoon and spatula can effectively reach every surface (also a whisk!). And it's great for anything else that will scorch easily (like milk or cheese based sauces and custards). My first starter set didn't have one but I lucked into a barely used copper Mauviel really cheap (that shocked me). Now every cookware retailer sells one (from $ to $$$) but I think it's usually something dedicated NA cooks add later. Of course, Jacques Pepin swears by them. They can do everything a sauce pot does and somethings much much better.
      And French chefs with pans are like sushi chefs with knives - they will not tolerate anything that does not do the job precisely and efficiently. And I know that most North Americans are unfamiliar with the French brigade system of kitchens and are completely unaware that a saucier is not simply a task/pot but a full time staffed position when possible. Everyone in a French brigade kitchen relies on the Saucier.

    • ThisIsMyFullName
      ThisIsMyFullName 3 місяці тому +1

      @commatoes I'm from Scandinavia, but never heard of them. Any idea what country pans were originally designed for?
      Sauciers are still unknown to most people, but ironically they're used in pretty much all professional kitchens today. They were originally only for making French sauces (hence the name), the benefit of them being the round bottom which meant that nothing could get stuck in corners and get burned, but today they are just all purpose pans that are great for tossing.

    • Greg B
      Greg B 3 місяці тому +1

      This sort of wok like _country pan_ is popular in Italy too. I think they go back centuries.

    • commatoes
      commatoes 3 місяці тому +2

      "Country pans" have been around forever (the polished handle is recent). They're just not popular in NA. And when I started out sauciers were rare but now everyone makes one. I think it was designed as the good "all purpose" pan for French cooks that didn't have the $$$ for a bunch of specialised copper pans.

  • Lily Walker
    Lily Walker 3 місяці тому +31

    A tip for making fried rice: don't use fresh rice, or if you do, make it on the drier side. My family always freezes leftover rice and uses that for friend rice, since it's not as moist and there'll be an individuality to each grain of rice (that sounds strange, I'm aware; what I mean is that there won't be lumps of rice and the rice will be able to sorta flow between all the other ingredients)

    • Lily Walker
      Lily Walker 3 місяці тому

      @Mandy Waynick thank you!!

    • Mandy Waynick
      Mandy Waynick 3 місяці тому +1

      @Lily Walker cool! , leave it uncovered when in fridge so the steam can escape, if I'm in a hurry I'll put it in the freezer but then you need to toss it around every couple of minutes to expose lower rice to cold air and so the top doesn't freeze but it cools much faster. Also if using a rice cooker put less water, and if you rinse your rice (which I do for fried rice but not for onigiri) reduce water by a quarter cup that what you would normally put for that type of rice. If you already reduced it because of using a rice cooker, you shouldn't need to reduce again, especially if you are using a rice that needs less water.

    • Lily Walker
      Lily Walker 3 місяці тому

      @Mandy Waynick that makes sense! I'll try it sometime :)

    • Mandy Waynick
      Mandy Waynick 3 місяці тому +1

      I tend to always use fresh rice but that's mostly because I don't plan ahead as much, I typically use sushi or jasmine rice and reduce the water by like 1/4 cup and then after it's done (cooked in my Zojirushi rice cooker) I take out the inner pot and fluff it a bit then stick it in the fridge while everything else gets done. Rice that is too damp will ruin your fried rice. Also important that different kinds of rice require different amounts of water

  • Charles Coulter
    Charles Coulter 3 місяці тому +13

    Love how honest this review was

  • tilepusher
    tilepusher 2 місяці тому

    This is a great video! Andrew was so complete in his examples, pro's & con's. I never knew that this style of pan exsisted. After watch Andrew's video, I came to the same conclusion as him, I actually don't need this $140 pan. I would have never came to this realization had I not watched this video, so thank you Andrew & About To Eat.

  • SPZ Aruba
    SPZ Aruba 3 місяці тому +20

    If you want multi use high quality cooking, then that is an absolute yes. Low splatter profile frying, sauce, and soup all-in-one.

  • J K
    J K 3 місяці тому +2

    I absolutely love watching Andrew be creative and inspired in the kitchen and then talking to us

  • LinkyuTL
    LinkyuTL 3 місяці тому +3

    I have the stainless steel version of that pan from De Buyer also, and I can confirm that yes indeed, it works fantastically. It is so polyvalent, I use it for almost everything. Definitely one of the best purchases I've made for my kitchen.

  • Akanksha Sharma
    Akanksha Sharma 3 місяці тому

    I love how we always get honest reviews here . Thanks Andrew

  • Maggie Cu
    Maggie Cu 3 місяці тому +2

    Many years ago I bought this pan in stainless steel from Calphalon and it's the MVP of my kitchen. It's awesome for soups, pastas, and thanks to your video, I'll try roasting a chicken in it. Also doubles as a wok for stir fries. Loved this video. Keep them coming!

  • crimsonraen
    crimsonraen 3 місяці тому +1

    Hey Andrew, thanks for the video! It was a really great unbiased review on the pan and its limitations. Carbon steel can definitely be finnicky, and is for sure a time investment to keep up.

  • Citizen527
    Citizen527 3 місяці тому

    When I first moved to uni I ordered what I thought was a pot for my induction stove. It turned out to be a saucepan much smaller than I had anticipated so I was very disappointed and annoyed at myself. I love the pan now as its easy to clean, nothing sticks to its sides, and its perfect for small things like scrambled eggs or sauces.

  • Mai Kotani
    Mai Kotani 3 місяці тому +1

    my husband bought similar pan. I’m frequent in the kitchen but this is one of the thing I never even try to pick up. it’s too heavy for me! I can’t toss anything in it I prefer lighter pan. it’s good for cooking gyoza though. our gyoza turn out very nice and crispy

  • Almandeen
    Almandeen 3 місяці тому +5

    Some of the issues you mentioned I had the exact same problems with my pans, so I got a enameled cast iron sauté pan (which has similar tall sides) from le creuset, and now it is the (almost) only pot/pan I use!
    It is not really non stick with the enamel but food releases very easily and it’s low maintenance in terms of seasoning so it does pasta and acidic sauces really well. (For eggs it is really temp sensitive, so it is possible but a gamble so…)
    Just thought I’d recommend it if anyone is looking for something similar to Andrews pan here 😉

    • bookjunkie19751
      bookjunkie19751 Місяць тому

      This is really helpful info for me. I’ve been back and forth between enameled and classic cast iron for a while, so glad to see your comment!

    HUGE AL 2 місяці тому

    I have a 14” De Buyer fry pan and it is my go to 90% of the time - this includes pasta occasionally. Love it.

  • Sikfan Kitchen
    Sikfan Kitchen 3 місяці тому +1

    I regret buying a pasta machine with the manual crank. After making pasta, I’ve realized how difficult it was to hold the dough & crank at the same time! 😫wished I bought the one with a motor

  • Alexis Robinson
    Alexis Robinson 3 місяці тому +4

    I showed my mom the fish video that this pan made its debut in, and she liked it enough to buy two that were on sale as we needed a pan that wasn't nonstick like the majority of the ones in our kitchen. They haven't arrived yet, but I'm hoping we'll like them, and they won't be too heavy or hard to keep up the maintenance of (I can barely keep up with the seasoning of our two cast iron skillets, for multiple reasons)

  • Kristy
    Kristy 3 місяці тому +2

    I grew up with my mom cooking with cast iron skillets. She had them in all shapes and sizes and they last forever when you take care of them. The only thing she never used it for was any tomato-based food which she used some other metal pan for. Sunday breakfast was always made in a large square cast iron skillet unless she was making crepes. I highly suggest having at least one in your kitchen. If it gets rusty there are plenty of videos out there to correct it and bring it back. If someone never used one, reading into the care is highly suggested. You can literally pass one on for generations.

  • AronBagel
    AronBagel 3 місяці тому

    With regards to the non-stickiness, we have a few carbon steel pans from De Buyer and I've noticed that after it's been seasoned, it will stay non-stick for a very long time if you don't use oil, but instead use butter or ghee for frying. It's almost as if the coating of oil repels the butter/ghee.

  • John Nguyen
    John Nguyen 3 місяці тому +35

    I was so sure that you were going to say.. “was it.. WORTH IT?”

  • Ozzie Ogawa
    Ozzie Ogawa 3 місяці тому +18

    We have something similiar to zuccini fritter here in indonesia, it's called bakwan, made of flour, iceberg lettuce, beansprout, and carrot. The best frying method is deep frying and making sure the oil is enough to submerge the fritter to prevent overcooking outer layer since it can go black and bitter.

    • mas danar
      mas danar 3 місяці тому


    • wpc456cpw
      wpc456cpw 3 місяці тому

      Ughhh i LOVE bakwan

  • the ginger beerd
    the ginger beerd 3 місяці тому

    I always find this show to be informative. I always want to de clutter my kitchen and this helps me make decisions

  • kotor1505
    kotor1505 3 місяці тому +2

    I never thought I would need an immersion blender, maybe didn't even know what it was until I had one. But it's so dang useful for soups and sauces and all kinds of things

  • Duckhead
    Duckhead 3 місяці тому +9

    I have one that is pretty ubiquitous as a "good kitchen tool" but I have only used it once for it's original intention... I got a bench scraper because I thought I was going to get into baking, and made one thing with it where I actually cut the dough, then never again. It is used in practically every instance of cooking a meal in my house where I use the cutting board, so it ended up being easily one of the best purchases ever. On the flip side of that same project, I also bought a stand mixer, which is practically never used. Maybe once a year to make biscuits at thanksgiving or christmas. Unless you are actively getting into baking without a stand mixer and the mixer will decrease that time, don't waste the money!

  • Adriaan Van Doorn
    Adriaan Van Doorn 3 місяці тому +2

    I bought the exact same pan and was wondering the same thing: did I make a mistake? I hoped your video would give me reasons to love the pan more, but alas... thanks for your insight though!

  • Red Ensign
    Red Ensign 3 місяці тому +8

    I absolutely love the shape of it and in the beginning of the video I wanted one. but by the end I had the same conclusion you did - 'this, but stainless steel'.

  • Rohan Orton
    Rohan Orton 3 місяці тому +2

    I saw the pan in the thumbnail and my brain went, "Oh wow! That's cool! I wish I had one!", and immediately went on to think, "But what is it good for? I already have carbon steel frying pan. And this looks too heavy to be used as an alternative to a wok. And anything saucey is likely to strip the seasoning". Was funny that the video basically took the same route as my thought process

  • K O morita
    K O morita 3 місяці тому +32

    My regret: buying a set of stainless steel pans from online store. Turns out they don't stack each other well, and the lids have a huge upper handdle, so i have to store each pan with lid on, without stacking one over the other, occupying soooo much space...

    • K O morita
      K O morita 3 місяці тому +2

      I was thinking about changing the lids, but didn't think about the hanging solution... Thank you very much, i might actually do this!!

    • Dana Leigh
      Dana Leigh 3 місяці тому +1

      We have to turn the lids upside down on the pans to store ours but it works :)

    • Grant Ephross
      Grant Ephross 3 місяці тому +1

      @ThisIsMyFullName if you have the floor/wall space thats a near option

    • ThisIsMyFullName
      ThisIsMyFullName 3 місяці тому +7

      Just hang them instead, it saves a ton of drawer space. You can buy pot racks in all shapes and sizes to put on walls or on the ceiling. If you don't want to drill in your walls, you can get a bamboo ladder and have it leaning on a wall instead. Then just buy a bunch of S-hooks from Ikea for both the pots and lids.

    • Grant Ephross
      Grant Ephross 3 місяці тому +5

      You could always ditch the lids for a universal cover (all-clad makes a couple, im sure other brands do as well) or separate the lids from the pans and keep them with one of those vertical cabinet organizers so the pans can stack easier.

  • robotparadise
    robotparadise 3 місяці тому +1

    The ("Scanpan" brand and range: Techniq) - The Bistro or The Windsor is similar to your de buyer pan, but its stainless steel coated with their custom non-stick surface (its not Teflon). I use the Scanpan HaptIQ frypans on Nuwave induction (huge upgrade over cheap Tefal portables), great pans for this setup.

  • CashmereBlac
    CashmereBlac 3 місяці тому

    Omg! You definitely sold me! I want this pan! I wonder if I can find one similar at a lower price.
    Edit: I saw the end… I’m a little disappointed about the pasta 😟

  • Amy G
    Amy G 3 місяці тому +5

    Was it easy to re-season it? I love the shape of it. I currently use multiple sizes of cast iron, wok, steel,and a dutch oven works great for tomato sauce.

  • O K
    O K 3 місяці тому

    Great commentary! straight to the point yet Over explained in the best possible way. Good job.

  • ノエル
    ノエル 3 місяці тому

    My favorite is the hestan 5qt essential pan. It’s almost exactly like your country pan in size, but titanium bonded so it’s a little more versatile to acidic foods.
    My is a new chef knife where the spine near the bolster/handle is just a bit too thick.

  • Mountain Song
    Mountain Song 3 місяці тому +1

    Love the honesty and introspectiveness! I've mostly used stainless steel pans after I left home and couple of years ago I got some nonstick pans to make clean up easier. I should've done more research into nonstick 😂 The new pans were heavier, can't handle med-high/high heat, and will lose their nonstick properties eventually; all which i didn't know happens with all nonstick pans/pots.

    • Rey
      Rey 3 місяці тому

      if you need higher quality nonstick I recommend some of the premier Calphalon models, mine have been holding up great. no scratching or wear even after over a year of heavy use.

  • Natalie Kendel
    Natalie Kendel 3 місяці тому

    I LOVE LOVE LOVE this channel. The celebration of introverts, the honesty - all of it!

  • Joshua Cornaglia
    Joshua Cornaglia 3 місяці тому +1

    I appreciate your honesty with this video, usually videos like this always end with "x changed the way I approach cooking and was well worth the investment". I've bought a hundred gadgets and tools over the years that I use once and then they ended in the back of a cabinet never to be seen again

  • Alexnder
    Alexnder 3 місяці тому

    Thank you for sharing your experience on this pan. Would you please share your experience with caring for carbon steel pans? I use it only occasionally and I must have not seasoned it properly because it rusted. I didn’t use acidic ingredients and if I don’t use it often enough, it rusts. I am guessing this is not the type of pan for me?

  • Lam Erica
    Lam Erica 3 місяці тому

    One of the best things I have bought is my induction burner. I bought it for hot pot at the table, then realized I could also use it for KBBQ and now I pull it out any time I want to boil water fast. I’m at a high altitude and the water boiling speed is amazing. I could be eating a soft boiled egg in the same time it would take my gas stove to boil.
    Most useless kitchen item is probably the special noodle cooking basket, it’s too tall for most of my pans and it’s just as easy to cook noodles directly and use a pasta spoon or spider to get them all out.

  • queenfrostine97
    queenfrostine97 3 місяці тому

    I love the strategic avoidance of the phrase “worth it” this entire episode

  • Bernardoh Chongching
    Bernardoh Chongching 3 місяці тому

    The first time I bought an air frier I thought I was scamed, cause it just seemed like a smaller over.
    Well now I use it more than the oven, cause it's small and heates up faster than an oven. While in a oven, cooking a single chicken thigh is insefficiant, with an air fryer, it can cook it with more direct heat.
    Now I can just whip up dinner in 25 minutes while browsing the internet, just set it to the highest heat setting, put some chopped potatoes and chicken thigh, salt pepper oil and cook for 20 minutes, after that take out the chicken and cook the potatoes for another 5 mins.
    I can feel it making things too easy too, ever since I found out you can put dino nuggets still frozen in for 15 mins. I have eaten so many.

  • Durojes
    Durojes 3 місяці тому

    I own this pan and love it! I bought it specifically to make spanish omelet/tortilla on the stovetop. It's perfect for it...deep frying the papas with no olive oil spills and splatter, the egg doesn't stick. The high walls allow you to make an especially thicc boy tortilla so that it ends up with a perfectly gooey/custardy interior. Way less messy than making one in a lower sided 10" cast iron. It's excellent for wok style cooking as well.

  • Jerry Capizzi
    Jerry Capizzi 3 місяці тому +1

    I learn more from cooking failures than successes. Great informative video

  • bobby hill
    bobby hill 3 місяці тому

    I got a 31cm stainless steel deep sided sauté for Christmas last year and it’s now my favourite pan by far it’s such a diverse pan you can do everything in it

  • Hypnotoad
    Hypnotoad 3 місяці тому

    Can relate to this as we had a Le Cruset iron oven pan. It was great at some things but you needed the strength of a lion to lift it 😂

  • Justin Garcia
    Justin Garcia 3 місяці тому

    I settled on having the following pans and it tends to cover most things: carbon steel wok, two carbon steel skillets (one 8, one 12), 10in cast iron pan, two stainless steel sauté pans (8 and 12), stainless steel sauce pan, cast iron, enamel coated dutch oven. I can prob just do everything with the wok, one small fry pan and the dutch oven but having size options is nice

  • Joseph Halstead
    Joseph Halstead 2 місяці тому

    I have found cooking on Cast Iron a true joy and almost exclusively use cast iron at this point. I have several pans similar to this one that I use regularly. I do make italian dishes and that is when the stainless comes out but for the most part my cast iron lives on my stove. You are correct that these pans do need more care but I wash mine just as I would any pan then set it on the stove on high to dry and wipe a little oil in it and I have very little issue with seasoning. As I side note I recently found a vintage 12" deep sided skillet that is my go to instead of my 10" skillet.

  • Winnifred Maria Van't Hof-Pacheco
    Winnifred Maria Van't Hof-Pacheco 3 місяці тому

    I got a bench top convection oven! As a uni student this is literally the best thing I have ever got my hands on and I used it to bake bread, cakes, and roast potatoes and now I actually live somewhere with an oven I can't get my potatoes the way I like them without my bench top convection oven.

  • Mohammad Abed
    Mohammad Abed 3 місяці тому

    The 12.5" inch variant is even better. It works like a small wok too. Amazing!

  • Ruben Nel
    Ruben Nel 3 місяці тому

    Thank you for honest content! Love it!

  • Ross Y
    Ross Y 3 місяці тому

    What a great honest video. Thanks. I will probably end up getting one for no particulary good reason except for the exact ones you listed. The name of this pan must have been focus-group tested.

  • Mihaela Škrabo
    Mihaela Škrabo 3 місяці тому +5

    I have the same problem of buying things I will "definnitely need" for my kitchen,without thinking it through. Never even took that pressure cooker out if the box.

  • H B
    H B 3 місяці тому

    I have a lot of pans and without question, my favourite is a tri-ply stainless steel frying pan from IKEA

  • erdnaygurl
    erdnaygurl 3 місяці тому

    I use an electric wok for hot pot, didn't figure out I could do that until like 3 years into owning the pot. One of my favorite things to own.

  • grimper35
    grimper35 3 місяці тому

    I bought a very similar pan and have had many of the same experiences. Mine is the same shape. Looks a little smaller though; and a different handle. Same manufacturer (De Buyer 'Mineral B'). I've had a terribly hard time seasoning it properly. And, like you when I've done 'wetter' recipes (especially when acidic) I've had the same nasty experience you had with your pasta sauce (seasoning destroyed, wierd flavors). I do still really like it for certain applications; but it really has turned out to be a fairly expensive pan that I use only rarely. I don't think I would recommend it to others...

  • Ines De La Hoya
    Ines De La Hoya 3 місяці тому

    My favourite pan/pot, which I use the most, is a stainless 3-quart Cuisinart multiply sauce pan, which I bought at a discount on Amazon because it was a bit defective on its look. Ironically, it is cheaper than almost all of my other pots and pans ... (sigh) I have so many pots and pans, which I regrettably do not use often, and of which the collecting over the years I’ve found is actually my hobby. Everything you say in this video makes sense to and resonates with me.

  • Ryan Glynn
    Ryan Glynn 3 місяці тому

    things I didnt think i would have a use for but are my favorite!!! it has to be the bench scraper. I dont bake but that tool cleans up my work space in my small kitchen better than anything else I have.

  • Jazzy Taste
    Jazzy Taste 3 місяці тому

    I have been planning to buy such a deep frying pan for a long time, but after your comprehensive review I stop hesitating!

  • Peter Tsai
    Peter Tsai 2 місяці тому

    I had the same pan several years ago that I ended up tossing. Too much upkeep required, and a seasoning layer that's not robust to any acidic foods, like tomato sauce. It also doesn't work as well as a traditional carbon steel wok for making Chinese dishes.

  • DangerousDac
    DangerousDac 3 місяці тому +21

    The best frying pans I own I got for £6 a piece from ASDA living here in the UK. Yes, they're thin and light, but they're the best nonstick I've used, heat up in no time, and are the only 32cm wide pans I've seen for sale in stores here.

    • James Halliday
      James Halliday 3 місяці тому +1

      Tramontina ones are pretty decent - not this cheap, but not expensive.
      Come in variety of sizes so you can stack them, silicon handle that comes off so you can stick it in the oven, non-stick both works and seems to keep working (unlike previous cheap ones, where you just know you'll replace them every year or so).

  • Alexander Bakkum
    Alexander Bakkum 3 місяці тому

    My (cheap) ricecooker and a very simple slowcooker are my best buys ever. Everytime I am seduced to buy cookingtools from expensive brands I tend to look for cheaper alternatives which in the end work just as good. Sometimes it fails miserbaly but most of the times I find something just as good for half the price or even cheaper.

  • DRD
    DRD 3 місяці тому

    Fair concerns! I'd swap it for a carbon steel wok, and get a stainless bowl shaped pan :) My carbon steel pans primarily replace cast iron skillets and non-stick ones. I prefer the lower heat retention in most day to day uses.

  • Lord Mogatron
    Lord Mogatron 3 місяці тому

    I bought a cast iron dutch oven for a recipe my 8 year old wanted to make and brother I have gotten so much use out of that thing. I look back on all those years where I didn't have one like they're the dark ages.

  • cvanselus
    cvanselus 2 місяці тому

    I caved in on the air fryer hype and It has been the best appliance I've ever bought. I thought i'd use it one week and it would go into the cupboard like every other gimmick appliance.

  • Ashamancito
    Ashamancito 2 місяці тому

    Regarding the topic of seasoning and acidity:
    I once tried to strip the seasoning of my pan, boiling vinigar inside it. It did not work at all. Tomato sauce, even though the acidity is way lower, works much better.
    And man, when the pan is hot and you are frying things and put in lemon juice, that tends to strip the pan pretty much right away at the contact points, even if it is very well seasoned.
    The point I am making is, that, in my experience, it is not just acidity that strips the seasoning. For some reason acidic fruits work, while simple vinigar does not. There seems to be another factor in play.
    Good to know if you want to avoid the metallic taste, which I find quite intrusive as well.

  • Three Ng Circus
    Three Ng Circus 3 місяці тому

    I have the same pan but with the two loop handles. I was using it for searing and stir frying but now I do that in my wok, outside on a high output burner. So like you it's become redundant and doesn't see a ton of use. But also like you I still think it's a cool pan. 🙂

  • chocolaterain74
    chocolaterain74 2 місяці тому

    This looks perfect for an induction stove wok since the bottom is so wide.

  • mitskcih
    mitskcih 3 місяці тому

    Have you thought about replacing your cast iron pan with a deBuyer of a similar size? Benefits of carbon steel and a proper handle! If you do fried rice and other stir fried dishes, you can get a good wok for cheap and it's really the best pan for the job on gas. The only cast iron dish I think is worth its weight is a good enamelled cast iron casserole dish (Staub or le Creuset). The obvious use for casseroles, but good option for frying (high sides, high heat, and enamelled) and baking bread (it'll get hotter than your oven, retain that heat and retain the steam generated from the loaf).

  • onocoffee
    onocoffee 2 місяці тому

    For me, it's about using the right pan for the task. I like the deBuyer carbon fry pans (not this country version) for general use in our commercial kitchen. They work great both on gas and induction. But when it's time for stir frying, the 14" carbon wok from the Chinese restaurant supply can't be beat - especially at $15! For sauces, like tomato-based, we use sauce pans of various sizes from Sitram (though the profisserie line is discontinued), and then a few inexpensive non-stick from the restaurant store.

  • Henrik Hallengren
    Henrik Hallengren 3 місяці тому

    Been there! Bought a stainless steel lined copper satué pan from Mauviel for a small fortune - because Mauviel!
    Although I did already have a same size sauté pan from Tefal (non-stick) for probably less than a tenth of the price; still end up using the Tefal in 9 out of 10 times.

  • dj red hare aus
    dj red hare aus 3 місяці тому

    I already have a non stick pan similar to this I really like it

  • Ramadhan Dwi
    Ramadhan Dwi 3 місяці тому

    Don't use a straight, wooden spatula, when cooking fried rice, it can't flatten the rice clump, when your rice is a bit moist/clumpy
    Use metal spatula like you're using on a steak part, better if you have one without holes

  • SAmaryllis
    SAmaryllis 3 місяці тому

    Appreciate the honesty on this not quite being what you needed, even if it did have its good points! The food looked beautiful even so :D

  • Oriol Pueyo
    Oriol Pueyo 3 місяці тому

    Stainless Steel pans can still leach a fair amount of nickel and chromium when cooking acidic foods, although it won't damage the pan's seasoning. Personally, to cook sauces I would advise a 100% ceramic pan. As far as I'm aware, there are only two brands doing 100% ceramic pans Xtrema in the US and EU (although they are costly) and Color King in Malaysia. I personally bought a Catalan casserole for 10$ and although it has no handle, it does the trick.

  • Carin Hoffmann
    Carin Hoffmann 3 місяці тому +2

    'that's how I want to be living... with just my chicken in this pan'... lol love it :_D

  • Adam H.
    Adam H. 3 місяці тому +1

    I’ve bought a few not-worth-it things. I like to cook but have a restricted diet so I don’t cook whatever I fancy. One thing I’m thinking of is my cast-iron frying pan. I fry things maybe once or twice every few months and when I do, I use either nonstick or stainless. Second thing is a food processor. So far I’ve used it for baba ghannoush (at which it’s great) and once for the new ATK pie crust method, for which it was also great. My stand mixer I’ve used for bread dough, but it is worth its weight in gold for my Christmastime lebkuchen dough. I find a hand mixer to be easier and more effective for what I need.
    Also, nice Planet Ocean. 👍🏻👍🏻

  • louisw
    louisw 3 місяці тому

    I went down the same journey and got a 3 qt 24 cm Falk saucier. My outcome was favorable though, and I use it for almost all of my cooking. Falk also make a 28 cm saucier which is more comparable in size to your debuyer. It's thick copper, and so it's extremely responsive (but $$$); it's bonded with stainless steel instead of tin so it can withstand high heat.

  • Federico
    Federico 3 місяці тому +10

    Just a reminder: it's not necessary to constantly toss your food in the pan. Tossing is just mixing, but to do it you completely or partially take it out from the heat. So at the end, you are more tired, the probability of making a mess is higher and it takes you more to get to the end of the cooking stage.
    It's convenient to toss when just stirring would take too much time, if you want to not keep on using utensils (one of each preparation is a lot of them, in a professional kitchen, and they pile up for the KP), if you are doing something else with your other hand or if you don't have time to look for utensils.

    • Federico
      Federico 3 місяці тому +1

      @Duspende But if you take it out of the heat to help it coagulate a sauce (sugars and fats, mostly), then it's not coming back to the heat or it's going to get liquid again. So at that point it would be easier to just turn off the heat and leave it on another, colder stove. Of course, tossing it would make it cool off quicker, but stirring would yield the same result, just quicker (easier to stir than to toss).
      Carbonara is not a sauce that needs any heat from a pan. The only things that go on the pan are guanciale and pasta when boiled. The egg yolks and pecorino mixture is pasturized over the boiling water with a metal bowl (if the eggs are normal and not from a pasturized yolk carton), it should never go on the pan as it would risk cooking, resulting in chunks like scrambled eggs. The best way would be to toss or stir the pasta, guanciale and yolk-pecorino mix in the aforementioned metal bowl.
      It's true that you could get away with a very high temperature of the stove if the pan is frequently lifted off to toss the food, but it's not ideal because it's easier to mess it up (burning the food), it would require constant attention and nobody wants to be potentially spilled on with some scolding hot food. In hospitality, the tossing it's usually done for the reasons above: utensils (missing or not wanting to dirty one every time), speed (tossing could be quicker, depending on what's in the pan) or lack of free hands.
      What are the cases where you could incorporate some air while tossing? I genuinely never found any, I'm curious about it. I used to use a whisk to incorporate air into anything (be it manual or through a machine).

    • Duspende
      Duspende 3 місяці тому +2

      Sometimes what you want is to take out some of the heat to help coagulate the sauce or liquid. Something like a carbonara, for example, while it works great just being stirred in the pan, it "sets" quicker if you toss it for the same reason you can't really reheat a carbonara or many cheese-based sauces to the same consistency as originally. You can also get away with a higher heat on the stovetop because your ingredients aren't consistently exposed to the source of the heat. Additionally with some things, you manage to incorporate some air into it. But I absolutely agree that for many things, tossing isn't required if simply stirring will suffice; In case of something like ground beef, onions and lardons.

  • Matt
    Matt 3 місяці тому

    I got a cheap carbon steel from Ikea to test it. I love it. I do nothing for upkeep. Cooking with it after the initial season is enough

  • JennyLS
    JennyLS 3 місяці тому

    I bought a Japanese folded egg pan, I've seen Rie use it before. I used it once and never again. It's languishing in the back of my cupboard.

  • Calisto Riviera
    Calisto Riviera 3 місяці тому +1

    Looks like you found out the not so fun way that you can’t use acidic foods in your carbon steel pan. I don’t use them much these days but they do last a long time, just need a lot of maintenance. Kind of like a volkswagen.

  • Mark S
    Mark S 3 місяці тому

    My DeBuyer sauté pan instantly replaced my cast iron. It’s great.

  • Divya Grace Benjamin
    Divya Grace Benjamin 3 місяці тому

    The best kitchen purchase I made was actually not for me 😅 It was a small saucepan for my mom from this brand that she likes. We use it for EVERYTHING, from making gravy to heating up coffee on the stove. It's hands down the most useful piece in the kitchen.

  • Myst Graham
    Myst Graham 3 місяці тому +1

    I watch andrews videos hoping he uses onions: it’s so satisfying to see him cut an onion

  • Syrkyth
    Syrkyth 3 місяці тому +2

    The reason for the stubby handle on cast iron pans is the material strength (or rather weakness) of cast iron.

    • Wobbly
      Wobbly 3 місяці тому

      There are cast iron pans with longer handles. Check out Stargazer.

  • Scott Chow
    Scott Chow 3 місяці тому

    I have the same issue with buying less than ideal cookware purely for esthetics. My copper pans look great but are so much work to clean after, I barely use them because I know how long it'll take. 😅

  • Pepperpot666
    Pepperpot666 3 місяці тому

    I also have such a pan. It was fun playing around with it, but I don't use it anymore. It is just too heavy and unwieldly. I love my "regular" Mineral B-pans but this pan was a mistake to buy.

  • Kristijan Lanović
    Kristijan Lanović 2 місяці тому

    "I don't like pure utility. If its a slightly worse choice but it makes me want to cook with it more, Im gonna choose that option." Just beautiful.