RFI - Cooking Pots and Pans

[El Cid]

First let me say I’m no chef. I do occasionally prepare food provided the recipe isn’t too complicated. That said, I know squat about pots and pans. Specifically what makes them gimmicky and what makes them quality. I see the infomercials for those crazy copper stuff that is no-stick and all that. But I’m naturally skeptical so I doubt I’ll ever trust a “But wait! There’s more!” commercial.

The stuff I have is old - like 20+ years, has spots where the cooking finish is damaged, the outer finish turns grey after it dries, and it’s time to get something new. I’m not looking to spend a ton of money but am willing to pay for quality.

Thanks!

[TheRoland]

Can you give examples of what things you like to cook?

I'm a fan of mostly stainless steel, with a little cast iron on the side. Nothing copper or nonstick, due to cost and temperature limits.

[Matt O]

Quality stainless steel, quality cast iron. Nothing else need apply.

[Stephanie B]

Glass pots are pisser for cooking rice. Nonstick pans that have damage to the nonstick surface are trash.

A good stainless frying pan does most of what I need. Which is eggs. If it can’t be fried, poached, nuked or spread, I’m not doing it.

Damn the iPhone Typos!

[HCM]

Glass pots are pisser for cooking rice.

Damn the iPhone Typos!

No yellow rice please.

[txdpd]

Caphalon tri ply is my go to. Mostly because I hate washing dishes and tri ply is completely dishwasher safe. My tri ply is 20 years old and still looks new.

Vollrath wearever is hard to beat for non-stick. They will fall apart in a dishwasher.

Cooking in copper and cast iron, particularly acidic foods like tomato sauce, will leach metal from the pans and help you get two vital minerals in your diet.

[NPV]

I love me some cast iron, but it does require some work in the beginning. But after proper seasoning (and sanding if it’s a lodge) you will be good to go.

Carbon steel also has my attention lately and it may be come a more used tool in the kitchen.

[peterb]

Pots & pans with a heavy and/or laminated bottom are important for minimizing hot spots and scorched food. Cheap stuff is usually thin and light. Slightly nicer stuff often has an aluminum disk added to the bottom for conduction, but if it doesn’t wrap up the sides things will scorch around the edge. The thin copper wash on the bottom of some pots does nothing for function.

Stainless steel is great for cleanup and non-reactivity but the heat conduction is terrible. That’s why aluminum or copper — both excellent thermal conductors — are laminated into/onto the bottoms.

Heavy aluminum can be ok for non-stick because the coating isolates the food from the metal. With non-stick, respect the temperature limits, don’t use metal utensils, don’t scour, and replace when worn.

[Matt O]

Carbon steel also has my attention lately and it may be come a more used tool in the kitchen.

We have a carbon steel wok that, even with seasoning and weekly use for years, will still rust with a quickness if it isn’t cleaned, dried and oiled immediately. Definitely more picky about care than any cast iron we have. Sample of one and all that though.


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[UNM1136]

Like knives, I really dislike buying sets. Look for a local restaurant supply store. Buy the individual pieces you need or want. You will save a bunch even if you get 1/2 to 1/3 of the life out of a pan by using it a lot more and even mistreating it. I don't like teflon much and have largely gotten away from it but still keep an 8 inch teflon pan around for frying eggs, and a 12 incher for fritattas and other eggy dishes. You really can't build a good pan sauce on non-stick, and when cooking eggs you dont't need more heat than about 350, so teflon vapors are not a real concern for me. My kids are abusing it regularly now, so I am happy that I paid about 10 bucks for it.

Well cared for cast iron is great, carbon steel good, stainless is OK. In cookiing school we were not allowed to wash the "egg pans" with soap. We wiped them out with a paper towel and rinsed them off. We were required to cook correct over medium eggs and were reqired and tested on flipping them and serving them without utensils. 30 students each making 2-3 dozen eggs a day.

Some tips from using and abusing pans.

It is OK to wash cast iron with soap and water. Don't let it soak, and thoroughly dry it by putting it over a low flame. When dried with the flame if it looks dry, rub it with some oil while it is hot. It should be just enough oil to coat. There should be no puddles, use the thinnest possible coat. My grand dad used his cast iron this way for decades without issues.

Cooks illustrated used thier test kitchen to determine the best seasoning for cast iron. A table spoon of flaxseed oil (find one with no addititives; the only ingredient is flax oil). Put in a 200 degree pre heated pan and use tongs gripping paper towels to spread evenly over all surfaces and use clean paper towels to wipe out all excess oil. Put the pan upside down in the oven and set to max baking temp. 425-450 works for me. Let oven come to temp and let it go for an hour, then shut it off and leave the pan to cool in the oven for two hours. Repeat five times. I do it once a day for a week. Cast iron pans seasoned this way have survived trips through the dish washer with thier seasoning intact. I use flax to season my disk-it (carbon steel) as well

If you get your pans at a resraurant supply joint you can get a couple universal lids (not common at restaurant shops, might need bed bath and beyond or a cooking shop). Really cuts down on storage space. Foil in conjunction with the lid if you need a better seal.

When deep frying use a cast iron dutch oven.

A lot of pan damage to non stick comes from storage. People go to great lengths to avoid metal utensils or scrubbers, then stack the pans in the cupboard where the stainless steel bases gouge the non stick. In cooking school we used paper towels, and cheap ones at that, but I really like calphalon's cloth pads from bed bath and beyond.

Despite health claims to the contrary non stick works best with a small amount of oil. Since my non stick is used primarily for eggs that is usually butter, butter/oil combination, or non stick spray. I use crisco, since pam was designed for baking it used to have small amounts of flour in it. I have no idea if it still does.

Anything that has the potential to stick (like rice and whatnot) gets non stick spray in the pan period. I use non stick spray in all pans and cassaroles, baking pans, really any cooking vessel, until test recipes show that it is detrimental to flavor, color, or appearance (souffles for example need to be able to grab the walls of the ramekin to climb it and rise properly.) It is cheap insurance, and does not keep things from sticking, but it does help with cleanup to some extent.

A cleaning miracle I recently came across was Mr Clean Eraser Kitchen with Dawn. My stainless pans as they get used get polymerized fats sticking to the outside (usually) creating patterns that are a bear to scrub off, so I quit trying. After all, the food gets cooked inside the pan, the polymerized fats are what seasoning on a pan actually is, and I am lazy. The kitchen Magic Eraser, while fragile, and will fall apart after a couple of uses, cleaned the pans incredibly well with surprisingly little work.

I'll post more as I think of it.

pat0

[David S.]

What type of cooking surface? Gas, electric coil, glass top electric, other?

My non-enamel coated cast iron skillets have warped just enough that they won't sit flat on my glass top cook surface. It's a major downside of glasstop, that's not an issue for gas. For some reason my enamel coated dutch ovens from Lodge and Le Creuset have held up fine, though the Lodge's enamel coating didn't. Make sure you wait for Le Creuset sales at their outlets, if you go that direction.

We also have been happy with the Emeril 12 pc set (https://www.bedbathandbeyond.com/store/product/emeril-trade-12-piece-stainless-steel-cookware-set/1061261167?skuId=61261167&mcid=PS_googlepla_nonbrand_cookware_online&product_id=61261167&adtype=pla&product_channel=online&adpos=1o1&creative=224234111979&device=c&matchtype=&network=g&mrkgadid=558443318&mrkgcl=609&rkg_id=h-d08c618756e55f591d8b2324fb89194a_t-1527435882&gclid=EAIaIQobChMIhu7h8Z2m2wIVhbbACh1m_APiEAQYASAB EgLe7vD_BwE).

I'm strongly considering The Ringer (https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=as_li_ss_tl?ie=UTF8&qid=1486482115&sr=8-1&keywords=the+ringer&linkCode=sl1&tag=nimifa-20&linkId=ea93d801e532413260dff5bad75fb775) for easier cast iron cleanup.

[Sal Picante]

If you're learning how to cook, I've got a few recommendations:

1.) Get a subscription to Good Eats on iTunes and follow Alton Brown. https://itunes.apple.com/US/tv-show/id393575141 Chances are, if you're here, you're a gun weirdo, man-food enthusiast, etc. You'll probably dig his recipes and style. Oh, and AB is a gun guy...

2.) Consider reading "4-Hour Chef", by Tim Ferriss. https://www.amazon.com/4-Hour-Chef-Cooking-Learning-Anything/dp/0547884591/ref=asap_bc?ie=UTF8
Ferris is a jiujitsu guy, business man, etc. Pretty interesting dude. He's got a unique take on cooking. Some of the easiest dishes are the tastiest: pot roast, osso bucco, etc. The book is also a primer on adult learning processes - something I am VERY into.

3.) Consider taking a cooking class - great way to meat women, err, meet women. If you're married, great way to get out and meet other people, etc.

[Clusterfrack]

Gas. We have a Blue Star range with a gas convection oven. You do need to make sure that your gas range has a good low simmer setting.

My experience is the same as yours about the Le Creuset enamel. It holds up really well--as long as you don't use metal implements on it.


What type of cooking surface? Gas, electric coil, glass top electric, other?

My non-enamel coated cast iron skillets have warped just enough that they won't sit flat on my glass top cook surface. It's a major downside of glasstop, that's not an issue for gas. For some reason my enamel coated dutch ovens from Lodge and Le Creuset have held up fine, though the Lodge's enamel coating didn't. Make sure you wait for Le Creuset sales at their outlets, if you go that direction.

We also have been happy with the Emeril 12 pc set (https://www.bedbathandbeyond.com/store/product/emeril-trade-12-piece-stainless-steel-cookware-set/1061261167?skuId=61261167&mcid=PS_googlepla_nonbrand_cookware_online&product_id=61261167&adtype=pla&product_channel=online&adpos=1o1&creative=224234111979&device=c&matchtype=&network=g&mrkgadid=558443318&mrkgcl=609&rkg_id=h-d08c618756e55f591d8b2324fb89194a_t-1527435882&gclid=EAIaIQobChMIhu7h8Z2m2wIVhbbACh1m_APiEAQYASAB EgLe7vD_BwE).

I'm strongly considering The Ringer (https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=as_li_ss_tl?ie=UTF8&qid=1486482115&sr=8-1&keywords=the+ringer&linkCode=sl1&tag=nimifa-20&linkId=ea93d801e532413260dff5bad75fb775) for easier cast iron cleanup.

[David S.]

Agree on Alton Brown and 4 hr Chef.

A sous vide has also done wonders for my cooking.

[Cypher]

https://m.youtube.com/watch?v=Q8T3fujmBNA


First let me say I’m no chef. I do occasionally prepare food provided the recipe isn’t too complicated. That said, I know squat about pots and pans. Specifically what makes them gimmicky and what makes them quality. I see the infomercials for those crazy copper stuff that is no-stick and all that. But I’m naturally skeptical so I doubt I’ll ever trust a “But wait! There’s more!” commercial.

The stuff I have is old - like 20+ years, has spots where the cooking finish is damaged, the outer finish turns grey after it dries, and it’s time to get something new. I’m not looking to spend a ton of money but am willing to pay for quality.

Thanks!


You're going to spend some money on these but my wife bought a set of Salad Master waterless cookware 20 years ago. They still look brand new and perform exactly as advertised.

[littlejerry]

Disclaimer: I work in product development at a large company which owns one of the major consumer cookware brands. I don' work in the cookware group, but Ive been involved in tech reviews, lifecycle testing, and mktg claims testing.

My wife and I cook a lot. It's our thing that we do rather than eating out, going to bars, going to movies, etc. We have A LOT of cookware that I've gotten for free or heavily discounted over the years.

Don't get a set. Sets make for good wedding gifts but you're better off picking what you need and use IMO. Here is what we use regularly:
-Small non-stick omlette pan. Get one rated for metal utensils, BUT NEVER USE METAL! Metal rated typically has a thicker and more durable non stick coating, but you can still scratch it. Don't put it in the dishwasher either.
-Get a large saucepan with a lid. We actually use both a stainless one and a non-stick one interchangeabley. Depends on the dish.
-Iron skillet. Best way to sear meat, cook sausage, etc.
-Maybe 2 pots of different sizes depending on how large of a meal you might make.

Invest in good utensils. Get some silicone coated tongs, a good spatula, etc in addition to your steel utensils. Silicone for non-stick, steel for everything else.

To keep your non-stick in good condition:
-Use silicone utensils. Even hard plastic can damage the coating over time. Even if it says "steel safe", it isn't. Ever.
-Always hand wash. Don't use an abrasive brush, go easy on the scrubbing
- Don't use cooking sprays. The propellant in those sprays can degrade the coating over time.

[BJXDS]

Caphalon works well and is very easy to clean up. Nothing beats cast iron for browning though.

[Clusterfrack]

I really like the 12" Finex cast iron skillet (https://finexusa.com/product/cast-iron-skillet/). It's the most used pan in our house.

https://scontent.cdninstagram.com/vp/39138cc9b67a80cd04131a0785ef615e/5BBED799/t51.2885-15/sh0.08/e35/p640x640/31729529_573164213053414_7313266751653806080_n.jpg

[UNM1136]

Agree on Alton Brown and 4 hr Chef.

A sous vide has also done wonders for my cooking.

Me too.

pat

[HeavyDuty]

I’m not a cookware snob. I’ve had exceptional luck with Anolon nonstick stuff, but I always handle it first - some items from all of the various consumer brands are better than others.

[momano]

Agree on checking out the local restaurant supply store

[orionz06]

I love my stainless (All-Clad) and cast iron (Lodge and Griswold). Both work well for their purpose and have treated me well for years. I did 6 eggs last night and slid them onto the plate in front of my wife because she STILL doesn't get the idea of preheating skillets. Cook temps and using a little butter or oil, and the right oils, have made all the difference for me.

[SD]

Look for a restaurant supply store in your area they will have what you are looking for at the price you want to pay. Stainless and carbon are practical daily pans cast iron takes some work but can be worth the extra effort. Non-stick pans boil down to "ya get what you pay for". Nothing is better then grinding some beef into a burger frying it on a hot skillet that just cooked some thick bacon. Jalapeño with some extra sharp cheddar and just a smidge of ketchup and two beers to wash it down.