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How to Choose Cookware (2014)

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Re: How to Choose Cookware (2014)

#21

Post by amluto »

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…

> 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.

You just never have used the truly cheap stuff. Don’t get a coated baking sheet/pan unless the coating is something durable like enamel. But any respectable aluminum or steel-clad half sheet pan is just fine.

Re: How to Choose Cookware (2014)

#22

Post by loloquwowndueo »

tomcam wrote: post #11
mgaunard wrote: post #7

Earlier quoted context omitted.

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.

You probably don’t make them cook like that other guy does rofl

Re: How to Choose Cookware (2014)

#23

Post by amluto »

yurishimo wrote: post #14
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…

That particular overpriced product is truly excellent. Njori tried, and utterly failed, to compete. Impulse Labs is working on something.

Re: How to Choose Cookware (2014)

#24

Post by galdosdi »

carabiner wrote: post #20
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.

Well actually,

Cast iron heats more evenly and with more thermal mass retains the even steady temperature more readily against swings as you add ingredients.

You can get this benefit without the cleaning weirdness by getting an enamel covered cast iron cookware. Great for dutch ovens!

Stainless is pretty mediocre about this which is why aluminum cored steel pans can be nice.

That's what all the annoying weight buys you.

Re: How to Choose Cookware (2014)

#25

Post by karaterobot »

amanzi wrote: post #12
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.

One of their reasons was that they can't find any evidence regarding the long term effects of eating out of seasoned cast iron pans. That rubbed me the wrong way, because it seems to be trying to suggest that, until proven otherwise, the absence of evidence suggests that there may be a problem.

Re: How to Choose Cookware (2014)

#26

Post by wffurr »

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…

Anodized aluminum doesn’t work on induction. Steel or iron.

Re: How to Choose Cookware (2014)

#27

Post by briHass »

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…

PTFE pans are definitely not overrated. Yes, they do eventually wear out, but more modern NS cookware is much more resistant to scratching than old school Teflon pans. If not abused -- no scraping with metal, dishwasher, scrubbing pad, etc -- I've gotten a decade+ out of even cheap NS stuff.

Stainless, and even coated stainless like Zwilling Clad sticks with many meals, unless you're using massive amount of oil or never stop moving it in the pan. Even a dollar store PTFE pan is better if you dislike using a scouring pad and effort to clean it.

My time is worth more than replacing a $30 PTFE pan every 10 years if I can pretty much wipe it clean with a damp cloth. Compared to seeing a burned-on mess that I know will require 10 minutes of scrubbing.

Re: How to Choose Cookware (2014)

#28

Post by xorcist »

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…

> It can also go in the dishwasher

Why would you do such a thing? It breaks my frying pan heart.

Be gentle, clean with oil, wipe off excess. It will love you back.

Re: How to Choose Cookware (2014)

#29

Post by karaterobot »

I appreciate the work that went into this, but it might be overthinking it to the point of turning some people away.

If someone wants to get into cooking their own meals to save money, the advice I would give is: go to Goodwill, or a store like TJ Maxx or Ross, where they sell this stuff for almost nothing. Buy the heaviest skillet and saucepan they have. Then buy a colander, some spatulas, scrapers, and tongs, and an 8-10" chef's knife and, if they have one, a honing steel. When you want to make soup, buy a stock pot. Subscribe to some YouTube channels and recipe blogs, and if they make some dish that looks good, but you don't have the right equipment, buy what they use, or something like it. Don't buy everything on day one, and don't get the impression that you have to get the right model of equipment or cooking somehow won't work.

Re: How to Choose Cookware (2014)

#30

Post by Yodel0914 »

carabiner wrote: post #20
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.

I find cast iron extremely easy to care for - I basically just heat it up then scrub it under hot water. If you cook meat in stainless, it seems to take a hell of a lot more effort to clean off any residue.

When cast iron is brand new it can take a bit of work, but not a terrible amount - most of the "seasoning" happens just by using it. The two main downsides are things I actually like - the weight, and the lack of even heat distribution.

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