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How to Choose Cookware (2014)

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Re: How to Choose Cookware (2014)

#51

Post by archagon »

karaterobot wrote: post #25
amanzi wrote: post #12

Earlier quoted context omitted.

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.

Well… yeah? We know that smoking oil is carcinogenic, and it forms this weird polymer layer when a pan is seasoned. Would not be surprised if further research shows that Teflon is actually safer.

Re: How to Choose Cookware (2014)

#52

Post by amluto »

yurishimo wrote: post #46
amluto wrote: post #23

Earlier quoted context omitted.

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

Sure, it is a good product, but for most cooks, I would argue it’s absolute overkill. Even skilled chefs likely don’t need that much control for “creative” cooking, though I can easily accept an argument for consistency in a commercial/professional kitchen.

I don't see it as being about more control. I see it as being about easier and more consistent control.

If I want to saute some onions, I can set it to 300F and focus on the onions. With a stove that controls power instead of temperature, I need to pay attention to how done the onions are as well as how hot the pan seems to be so I can adjust it. With a slowly-responding stove like an electric radiant stove, this is unpleasant.

This is an especially big deal when using a nonstick pan. A temperature-controlled stove is pretty good at automatically avoiding overheating it.

Re: How to Choose Cookware (2014)

#53

Post by zerof1l »

I don't understand why the author is so dismissive of cast iron cookware. I have a cast iron pan that I inherited that is at least 80 years old. It requires little to no care and works great with my induction stovetop. Let it heat for at least 5 minutes and you have a nice evenly heated surface. I also recently bought a small cast iron rectangle pan for cooking a Japanese omelet - works perfectly. The complaint about cast iron being heavy is valid, but my hands got used to it quickly.

Regarding woks, it's definitely possible to get some nice high temperatures even in the apartment where your only option is electricity. I have a carbon steel wok with a round bottom and I got myself an additional concave induction cooktop from a store that sells equipment to restaurants. I paid about $170 for it, normally it goes for about $300. It is rated 3.5KW and 220C. Frying food for about 10-20 seconds on the highest setting gives it a nice taste like you'd get in a restaurant.

Re: How to Choose Cookware (2014)

#54

Post by bjackman »

craftkiller wrote: post #6
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…

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.

Yeah I'm not making a point about cookware, I'm making a point about the length and detail of the article! You could replace my comment with any number of other reasonable recommendations.

I guess I'm a bit frustrated by the internet-hobbyisation that I see of cooking. People are talking about "when it's time to upgrade" your cookware as if cooking is a sport that you need to excel at and where your score can be limited by your pots and pans.

I've been cooking enthusiastically my entire adult life and I've never "upgraded" my cookware, nor my knives for that matter (also "a set of knives" are not necessary, unless perhaps if you are butchering meat you only need one knife).

I'm not saying people shouldn't enjoy nerding out over kit if it makes them happy (I do have a very expensive coffee grinder after all) but I object to Experts providing Advice that it's necessary or that there are any important decisions to be made here.

I think it's also a bit of a reaction to British class signalling where some people of my parents generation will loudly proclaim that you Absolutely Must Have at least one good Le Creuset pot. At least to tide you over until you get married and you can have a full set.

Re: How to Choose Cookware (2014)

#55

Post by mgaunard »

yurishimo wrote: post #10
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.

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.

You'd ideally need to understand the Leidenfrost effect.

And no, you don't want to set it to the max, that's a common mistake.

Re: How to Choose Cookware (2014)

#56

Post by bjackman »

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…

I disagree with your caveat, it's a little wasteful (because it might only last a couple of years) but if you only have a nonstick frying pan you will be just fine. In fact it's better than overthinking it so much that you end up ordering another 20 takeaway meals instead of just cooking in what you have.

Re: How to Choose Cookware (2014)

#57

Post by mgaunard »

wffurr wrote: post #26
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.

Some products embed a special base to make them compatible.

Re: How to Choose Cookware (2014)

#58

Post by mgaunard »

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…

Induction is very convenient, and is better for some stuff, but overall isn't as good as it doesn't heat the pan as evenly -- how much of a problem that is depends on the pan -- or allow you to move the pan as much.

In particular if you want to cook with a wok, gas is much better.

Re: How to Choose Cookware (2014)

#59

Post by yurishimo »

bjackman wrote: post #56
yurishimo wrote: post #8

Earlier quoted context omitted.

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…

I disagree with your caveat, it's a little wasteful (because it might only last a couple of years) but if you only have a nonstick frying pan you will be just fine. In fact it's better than overthinking it so much that you end up ordering another 20 takeaway meals instead of just cooking in what you have.

Sure, if you literally only have a metal utensil, it's fine for a couple of uses, but there are other side effects as well. When you use metal and the the nonstick coating begins to scrape off, that means it's going into your food and you're likely eating it! It's not good for your health or your wallet. I think every discount store I've ever been to has a set of plastic spoons/spatulas for 1 €/$/£ so there isn't really an excuse not to use them long term.

Re: How to Choose Cookware (2014)

#60

Post by mgaunard »

loloquwowndueo wrote: post #22
tomcam wrote: post #11

Earlier quoted context omitted.

> 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

Usually, when you receive guests, they insist on helping in the kitchen. It would not be polite to reject that.

Also cooking is a social activity.

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