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How to Choose Cookware (2014)

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Re: How to Choose Cookware (2014)

#61

Post by jpsouth »

mgaunard wrote: post #60
loloquwowndueo wrote: post #22

Earlier quoted context omitted.

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.

That’s really interesting, from a cultural perspective, in the UK and my circle at least, if I was entertaining guests I’d be horrified if they were to so much as raise a finger in the kitchen.

I’ll do the prep, cooking, cleaning, hosting, and everything else, thank you. If you want something, ask and it will be given, but to think of my guests _working_ when I’m hosting is far from my nature and far from how I’ve experienced being a guest.

I’d invite you to come and cook with me if I wanted you to cook with me, but if you arrive as a guest under no circumstances would I expect, nor want them to be doing anything in the kitchen or around the house, personally.

Re: How to Choose Cookware (2014)

#62

Post by mgaunard »

jpsouth wrote: post #61
mgaunard wrote: post #60

Earlier quoted context omitted.

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.

That’s really interesting, from a cultural perspective, in the UK and my circle at least, if I was entertaining guests I’d be horrified if they were to so much as raise a finger in the kitchen. I’ll do the prep, cooking, cleaning, hosting, and everything else, thank you. If you want something, ask and it will be given, but to think of my guests _working_ when I’m hosting is far from my nature and far from how I’ve ex…

I'm also in the UK.

It depends on the nature of the event and of the guests.

Re: How to Choose Cookware (2014)

#63

Post by loloquwowndueo »

mgaunard wrote: post #60
loloquwowndueo wrote: post #22

Earlier quoted context omitted.

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.

Maybe they’re expecting to be rejected (think of how in Chinese culture one is expected to politely reject a gift the first time) and then are surprised and angry when you literally take them up on their offer, and take it out on your cookware ?

Re: How to Choose Cookware (2014)

#64

Post by tomcam »

mgaunard wrote: post #60
loloquwowndueo wrote: post #22

Earlier quoted context omitted.

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.

Yet they are rude enough to criticize your cookware!

Re: How to Choose Cookware (2014)

#65

Post by amluto »

yurishimo wrote: post #59
bjackman wrote: post #56

Earlier quoted context omitted.

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 rea…

Having personally melted one of these spatulas into a pasta sauce, I would buy a nice one for maybe $5 :)

Or a wooden spoon. The ones without a surface coating are not always easy to find, but they’re very cheap, don’t melt, and last for years.

Re: How to Choose Cookware (2014)

#66

Post by kiitos »

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…

Induction ranges do not work with aluminum cookware.

Re: How to Choose Cookware (2014)

#67

Post by mgaunard »

tomcam wrote: post #64
mgaunard wrote: post #60

Earlier quoted context omitted.

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.

Yet they are rude enough to criticize your cookware!

Being polite/considerate doesn't mean being stuck up.

Re: How to Choose Cookware (2014)

#68

Post by galdosdi »

COGlory wrote: post #44
galdosdi wrote: post #24

Earlier quoted context omitted.

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 y…

I'm fully on the cast iron train but it definitely heats less evenly. Nothing 1-2 minutes pre-heating can't solve, though. That said, as you mentioned, it will hold temperature a lot better.

Ah, maybe I was confusing the two effects. Good explanation, thanks. I guess holding the temperature better makes it feel like it heats more evenly, but only after it's well preheated. It's definitely my goto for recipes where keeping a steady temperature despite introducing cold ingredients matters
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