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How to Choose Cookware (2014)

centurylife.org

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Re: How to Choose Cookware (2014)

#11

Post by tomcam »

mgaunard wrote: post #7
calpaterson wrote: post #3

Non-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.

> People always complain about stainless steel when they come to my house

Tough audience. Of all the people who have ever come to my house none has ever had a thing to say about cookware.

Re: How to Choose Cookware (2014)

#12

Post by amanzi »

thesausageking wrote: post #4

I 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.

The author gives several reasons for their decision. I love my Lodge cast iron pan, but I also agree with the reasons that the author gives when choosing to not recommend them for "most" people.

Re: How to Choose Cookware (2014)

#13

Post by amanzi »

Why does this have "(2014)" in the title of the post? This article was written, or at least updated, in late 2022 or 2023: "data for 2022 and beyond are still being finalized, so this does not include inflation taking place in 2022 and beyond"

Re: How to Choose Cookware (2014)

#14

Post by yurishimo »

mgaunard wrote: post #2

In 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 sauce…

"True" foodies are largely being converted to induction, albeit they sometimes drastically overpay for it [0]. The control is better than gas on all but the cheapest of models, and indoor air quality is dramatically better. Nobody wants to pay to heat outside in the winter, but if you don't crack a window or turn on the venthood, you're sucking in tons of CO2.

0: https://www.sousvidetools.com/eu/thepolysciencecontrol-freak... ($1500~)

Re: How to Choose Cookware (2014)

#15

Post by politelemon »

yurishimo wrote: post #8
bjackman wrote: post #5

If 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…

Thanks, I've also just learned that a Dutch oven is not just a crude prank, but also an allusion to how the cookware might work.

Re: How to Choose Cookware (2014)

#16

Post by yen223 »

thesausageking wrote: post #4

I 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.

Stainless steel pans are basically as durable as cast iron pans, while being lighter in weight and quicker to heat. I am finding it difficult to justify keeping my cast iron pan around.

Carbon steel is fine.

Re: How to Choose Cookware (2014)

#17

Post by tijtij »

yurishimo wrote: post #8
bjackman wrote: post #5

If 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…

>It should also only ever be used with a rubber spatula or plastic utensils.

Why not? Nonstick cookware scratches easily, aren't heat resistant silicone utensils a good way to avoid damaging them?

Re: How to Choose Cookware (2014)

#18

Post by switch007 »

thesausageking wrote: post #4

I 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.

I love my cast iron pan. Had it about 15 years. It cost maybe £15.

Didn’t do anything special with it at the beginning. Just used it. Basically zero maintenance.

I just wash it with a wire brush and some salt.

Re: How to Choose Cookware (2014)

#19

Post by crazygringo »

yurishimo wrote: post #8
bjackman wrote: post #5

If 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…

> cookware with tight fitting lids

Not sure what you mean? Lids should cover the top, but they need to rest loosely so that steam building up pressure can escape.

I don't even know what a "tight fitting lid" means (unless you're talking about a pressure cooker). Or why you would want one.

Re: How to Choose Cookware (2014)

#20

Post by carabiner »

thesausageking wrote: post #4

I 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.

The only reason people prefer cast iron is an affectation for "old school" things. There is no practical, objective reason to use them over stainless steel. Advocates seem to enjoy the new hobby of cookware maintenance. Similar to how to some Reddit guys are really into shaving with straight razors as a hobby, when it performs worse than a Mach 3.
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