A Beginner's Guide To Buying Your First Serious Frying Pan
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- Опубліковано 9 чер 2024
- In this video, I'll give you a guide to buying your first serious frying pan or skillet for serious cooking and the differences between size, price, and materials like cast iron vs carbon steel vs stainless vs nonstick frying pans. I'll also tell you for each, which brand of pans I recommend the most like All-Clad, de-Buyer, Matfer, Lodge, and Tramontina. Why are 12-inch skillets so versatile?
Buy The Lodge 10 in Cast Iron Skillet Here: amzn.to/3jzOJ8D
Buy The Lodge 12 in Cast Iron Skillet Here: amzn.to/3CbKiZZ
Buy The Matfer 12 5/8 in Carbon Steel Skillet Here: amzn.to/3ZBIbdv
Buy The Mineral B 11 in Carbon Steel Skillet Here: amzn.to/3rTm7eq
Buy The All-Clad 3 Ply Stainless Steel Skillet Here: amzn.to/3jivKiH
Chapters:
00:00 - Intro
00:42 - Who’s This Video For
01:04 - Size Matters
02:13 - Choosing Material
04:29 - Why A Frying Pan
05:37 - Cost Difference of A Good Pan
06:36 - What About Cookware Sets?
07:28 - Which Frying Pans Do I Recommend?
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Some really great points in there Tom. Yes non stick can have its place (personally I don't use them) but wide spread use of them can make a cook lazy. That's not to say everyone who uses them is a lazy cook.
Completely agree, thanks for watching. Cheers!😊
Thanks Tom. In my experience, cast iron is the best option to take cooking to next level and is virtually foolproof, as long as you don’t try to braise with acidic foods. SS is difficult due to sticking. Carbon Steel in theory is great, but frankly I have almost given up on getting it properly seasoned - after over a year, i can only seem to cook potatoes and the like. Anytime i try to cook any meat, it strips the seasoning somewhat and I have to re-season. I never have to do anything with cast iron, it just works - but i don’t wash it, i clean with salt and oil.
Thanks Tom.
Glad you liked it, cheers!
If your first Frying pan isn't a Lodge you've already lost at life.
I love that you keep the passion up, maybe a collab could be in order sometime in the future.
I have an assortment of cast iron, carbon steel, and stainless now. They all get used depending on the dish. Thanks to Tom, I finally bought a stainless frying pan after watching all his pro tips.
That is awesome! Glad I could help. Cheers!
Nice images! I'm not a newbie (I am especially enjoying my carbon steel fry pans at the moment), but I guess I have a pan obsession at the moment.
Nice video! as always..
Thank you! Cheers!
Great video!
Glad you enjoyed it
Nice video
Glad you liked it, cheers!
Hi Tom. We've chatted before on your channel. I tried carbon steel but I got burned(pardon the pun) with the seasoning and cleanup issues. I probably screwed up but I just did not want the high maintenance issues. I have settled with good quality non stick pans which work well with eggs etc and I am careful with tools and cleaning. I have stainless steel also which works well. I also have carbon enamel iron pans which I inherited from my mother so those pans are about 60 yo. For new cooks,I feel that a combo of non-stick,stainless steel or carbon enamel iron pads. I am just wondering if a new cook can deal with the seasoning and care issues of cast iron/carbon.
Can't go wrong with a thick carbon steel or a cast iron pan if you have an induction stove. And if you can't have a gas stove, you really should have induction. It's the only two choices, as far as I am concerned. Everything else should be retired.