How to Choose Cookware (2014)
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How to Choose Cookware (2014)
1–10 of 68 posts
Re: How to Choose Cookware (2014)
#2In my experience, most people don't want good cookware -- the new generation doesn't even seem to own any sort of cookware at all, they live on take-away.
A large anodized aluminium sauté pan is probably the best for normies, preferably on induction, while foodies will want carbon steel and an overpowered gas stove.
The true aficionados will also have silver-plated hand-hammered copper to do their Michelin star sauces.
Re: How to Choose Cookware (2014)
#3Non-stick pans are massively overrated. For starters most foods don't stick much - it's mostly eggs that are a problem - and only then if your pan isn't preheated.
For that small benefit, non-stick pans have become almost the default. They last a couple of years depending on care which means that your cookware is now a consumable as well was difficult to recycle. A decent stainless steel pan costs about twice what a decent non-stick does and lasts forever. It can also go in the dishwasher and works on every hob type. The best basic advice for the majority of people to make regarding cookware is: get stainless steel except for when frying eggs.
The advice in TFA is sort of similar but a lot longer. To be honest I think it could have omitted all the "$1000 budget" stuff - the people who want to buy copper/carbon steel aren't doing so based on a starter guide.
Re: How to Choose Cookware (2014)
#4I don't understand why the author dismisses carbon steel and cast iron pans. They're my favorite. They last forever and cook great. Go into any restaurant and you'll see mostly cheap, carbon steel pans.
Re: How to Choose Cookware (2014)
#5If you are inexperienced enough with cooking that you don't already have your own preferences, this article is way overcomplicating things IMO. Buy a stainless steel frying pan, small pot, and a bigger pot. You might want a nonstick frying pan too, if you aren't sure then just wait a few weeks and see if the stainless steel one is annoying you. Then go from there. That's it.
Later you might want a steamer insert, but they are made so that they fit in any pot. You might also want a baking dish for roasting stuff. There is nothing to know about buying those, just get cheapest one in the size you want.
IKEA's stainless steel cookware is perfectly cromulent.
Re: How to Choose Cookware (2014)
#6If you are inexperienced enough with cooking that you don't already have your own preferences, this article is way overcomplicating things IMO. Buy a stainless steel frying pan, small pot, and a bigger pot. You might want a nonstick frying pan too, if you aren't sure then just wait a few weeks and see if the stainless steel one is annoying you. Then go from there. That's it. Later you might want a steamer insert, but…
Isn't that exactly the conclusion the article reaches?
> Given all of the above, stainless steel is the best material to use [...]
> The most critical cookware pieces are a skillet, a saucepan, and a stockpot.
Re: How to Choose Cookware (2014)
#7Non-stick pans are massively overrated. For starters most foods don't stick much - it's mostly eggs that are a problem - and only then if your pan isn't preheated. For that small benefit, non-stick pans have become almost the default. They last a couple of years depending on care which means that your cookware is now a consumable as well was difficult to recycle. A decent stainless steel pan costs about twice what a…
People always complain about stainless steel when they come to my house and that's what I usually give them as that is the one I'm least worried about them damaging.
I just don't think normies are interested in something which requires technique and understanding. Stainless steel requires some level of temperature control.
Re: How to Choose Cookware (2014)
#8If you are inexperienced enough with cooking that you don't already have your own preferences, this article is way overcomplicating things IMO. Buy a stainless steel frying pan, small pot, and a bigger pot. You might want a nonstick frying pan too, if you aren't sure then just wait a few weeks and see if the stainless steel one is annoying you. Then go from there. That's it. Later you might want a steamer insert, but…
I think it's fairly safe to recommend a nonstick to beginner cooks, but with the caveat that you should only use it cook eggs and something like a grilled cheese sandwich (where any leaking cheese sticking would lead to further problems cooking). It should also only ever be used with a rubber spatula or plastic utensils.
For any other food, stainless steel is great for beginners. It's oven safe, easy to clean if/when you burn the crap out of something, and relatively cheap.
The other important recommendation I would make is cookware with tight fitting lids (or learn how to make one with foil). This excludes IKEA for the most part, whose pans I have in my apartment right now.
Once you decide that you want to "upgrade" something, I would recommend a nice Dutch oven with a heavy lid.
Re: How to Choose Cookware (2014)
#9I don't understand why the author dismisses carbon steel and cast iron pans. They're my favorite. They last forever and cook great. Go into any restaurant and you'll see mostly cheap, carbon steel pans.
Because they require a lot of maintenance for people who aren't even sure they enjoy cooking for 1 minute more than absolutely necessary. I understand that carbon steel is a lot less maintenance than cast iron, but it does require maintenance.
By comparison, you can soak a stainless steel pan in water for weeks with basically zero negative consequences.
Also, if you live in a culture that frequently cooks acidic dishes, then you're working against yourself by dissolving the seasoning constantly. I also understand that it's fine in moderation.
Re: How to Choose Cookware (2014)
#10Non-stick pans are massively overrated. For starters most foods don't stick much - it's mostly eggs that are a problem - and only then if your pan isn't preheated. For that small benefit, non-stick pans have become almost the default. They last a couple of years depending on care which means that your cookware is now a consumable as well was difficult to recycle. A decent stainless steel pan costs about twice what a…
People always complain about stainless steel when they come to my house and that's what I usually give them as that is the one I'm least worried about them damaging. I just don't think normies are interested in something which requires technique and understanding. Stainless steel requires some level of temperature control.
How does stainless require more temperature control than something like non-stick or cast iron? If anything, stainless will cool on-par or faster, especially when compared to cast iron.
If people don't know how to cook to the point where they are burning food based on what type of pan they are using, then I would argue they don't know how to cook... very few everyday dishes need to start on a ripping hot pan.