Nope. No gas lines. It's in Florida and not all areas have easy access to a gas line. Would have to install a propane tank after the build and plumb it in. Not gonna happen.
Pots and fucking pans
- Thread starter Hecouldgoalltheway
- Start date
Palm sander, just sand the flat inside bottom area when new before seasoning the first time.
Sorry,I was pretty vague in my post. I sand it when it's new, before seasoning for the first time. I use a palm sander to knock off the high spots on the cooking surface. Not as smooth as my 40-50 year old stuff, but good enough.
These guidelines work pretty well for me-
www.all-clad.com
For fat, I use tallow, bacon grease, lard, or butter, depending on what I'm cooking. No seed oils.
Helpful tips when cooking with Stainless Steel from All-Clad
Helpful tips when cooking with Stainless Steel from All-Clad
www.all-clad.com
For fat, I use tallow, bacon grease, lard, or butter, depending on what I'm cooking. No seed oils.
This guy gets it, no seed oilsThese guidelines work pretty well for me-
Helpful tips when cooking with Stainless Steel from All-Clad
Helpful tips when cooking with Stainless Steel from All-Clad
For fat, I use tallow, bacon grease, lard, or butter, depending on what I'm cooking. No seed oils.
Nuff said about cast iron, I got them and will never give them up. However my favorite pot currently is stainless, made by Mirro. Found it at a thrift shop and on the lookout for more. I looked up the Mirro website and didn't see a line of stainless (other than some canning pots) so the line must be discontinued. I'm thinking that they were so durable and useful that once you got one you'd never need another, so no repeat sales. I'll keep looking at thrift shops and flea markets.
I didn't set out to become an authority on stainless pots, just needed one to boil water/dye on the stove with some clear 10-22 magazines to color the mags to match the grandkid's 10-22 accessories. I picked up the Mirro at a thrift shop but my wife took one look at it and proclaimed it hers, and for me to find another pot for my dyeing jobs. So found another stainless pot but it wasn't nearly as good. Works though.
(How's THAT for a firearms tie-in?)
I didn't set out to become an authority on stainless pots, just needed one to boil water/dye on the stove with some clear 10-22 magazines to color the mags to match the grandkid's 10-22 accessories. I picked up the Mirro at a thrift shop but my wife took one look at it and proclaimed it hers, and for me to find another pot for my dyeing jobs. So found another stainless pot but it wasn't nearly as good. Works though.
(How's THAT for a firearms tie-in?)
You've been given some good advice on brands. Don't buy a full set of pans. Buy just what you use the most often, usually 8-10" & 12" skillets and 1 1/2 - 2qt. pot with lid. Most sets are a waste of money. Sam's Club has good non-stick skillets cheap enough you can replace them easily when they wear out. Commercial quality is worth the slightly higher cost.
Do tell more about dying plastic… start a thread in gunsmithing…. Didn’t know you could do that with plastic and RIT….
Seriously! That’s gold right there!!!!
Sirhr
Mine is second hand experience also. Literally. I'm using my moms old LaCreuset cast iron pans she bought when she moved out in her 20's. Said it was her best investment ever. I remember growing up with the ugly orange pots that she still uses to this day, and the only reason I have the cast iron pans is because she never used them. They are amazing.LeCreuset, the benefits & long life of cast iron with an enamel coating for stick free easy cleanup; friends have some and they’re awesome but not for poors lol….I don’t have anyso only second-hand experience! Best of luck out there, I see great options these days without all the bs coatings, including the Smithy that was already mentioned
I have a full set of that ugly orange. It’s good stuff. This one stays in the camper.
Pretty much exactly this.
Most "sets" kind of sell you stuff that is not all that useful mixed in with a few useful things and way too many extra lids they count as pieces.
Determine what you cook and get the right pots and pans for that.
Have an 18 month old… you're saying they still do this shit at 5?!?
Get them cooking for themselves, basic independence at it’s finest!
I just dealt with two people who throw things in the sink until they get around to cleaning them. A good vintage carbon steel knife had rusted up within 4 hours.
Neither SWMBO or Jr have an input on the skillets or wok because everything is either CI or Carbon Steel. A quick wipe with a brush and running water then dry is what happens here.
This is why I refused to spend the money on good pans. My wife wants to throw them in the dishwasher, so I didn't see a point in buying something nice. I bought expensive knives, and she's not allowed to use them.
Come on guys. This is a perfect opportunity. Tell the wife “make me a smoothie”, and you sharpen knives and converse. Once a week or so?
Based on projects farms neurotic review. I just bought granite stone pans on blk Friday. I’m on a budget
The Cuisinart SS i got for the house a few years back, is "induction ready". They have some ultra thick bottom that must have something to do with it.
It certainly made heat setting on my glass top a learning curve. Once I got used to it, I have no quarrels with the SS cookware
We upgraded our kitchen from the typical electric range with coils for elements to a gas cooktop about 15ish years ago. HUGE difference, and wished we'd done it decades previous. Simply makes cooking so much easier, convenient'er, and quicker.
Now, that being said, My Lady bought us a single-burner countertop "induction cooker" to try it out, as well as a heat-source for when we put on a spread (inside or outside) and some things need to be hot. What the hell, it was on sale, and we gave it a shot.
In MANY ways, it outperforms the GAS. We liked that little single-burner so much, that we went and bought a 'double burner' of the same style, and use that primarily on our boat in the summer. Obviously, when we're on 'shore power' as we don't have a gen-set on the boat yet. But cooking-wise, it is still impressive the amount of control that one has with the new induction stuff, as well as when you open it up 'full-whack' it really gets hot.
Our next home will still have 'gas heat', but, there's a chance that we'd go with an induction cooktop. Yet to be confirmed, but that is how much we like it.
YMMV, hope this helps, and Merry Christmas
Now, that being said, My Lady bought us a single-burner countertop "induction cooker" to try it out, as well as a heat-source for when we put on a spread (inside or outside) and some things need to be hot. What the hell, it was on sale, and we gave it a shot.
In MANY ways, it outperforms the GAS. We liked that little single-burner so much, that we went and bought a 'double burner' of the same style, and use that primarily on our boat in the summer. Obviously, when we're on 'shore power' as we don't have a gen-set on the boat yet. But cooking-wise, it is still impressive the amount of control that one has with the new induction stuff, as well as when you open it up 'full-whack' it really gets hot.
Our next home will still have 'gas heat', but, there's a chance that we'd go with an induction cooktop. Yet to be confirmed, but that is how much we like it.
YMMV, hope this helps, and Merry Christmas
Some of us call access to natural gas, electricity and public sewers, “civilization”. I’ve been in enough places that didn’t have any of those utilities, and I dare say I will never live in a place like that unless I don’t have a choice.
*side eye to large swaths of the South*
*side eye to large swaths of the South*
Not sure if it was mentioned but Hestan pans are worth a very hard look. We have many All-Clad stainless and copper core, Hex-pan, and others. Always grabbing the Hestan. Wife makes most meals from scratch and uses many pans multiple times a day. Their new Titanium pans will be our next purchase.
How did I miss this little gem of a thread?
As @Nik H said, it really depends on what you cook. Pans are very dish/style specific things. No one pan, or brand does it well. I don't care if it's All-Clad, DeMeyere or some other high grade brand, they never really do everything well.
Non-stick, carbon steel, cast iron, SS, enameled cast iron, they all have very specific things they are good at.
Here, I'll save you a shit load of money. DON'T BUY A FUCKING SET OF PANS. Buy what you need for YOUR style of cooking (just like kitchen knives) and the dishes you normally prepare on a regular basis.
In my mind (and my kitchen) you need basically this:
SS Saute pan
SS skillet (12"+)
SS Sauce Pan (both large and small are handy, but you really only need a large one))
Cast iron skillet
SS Stock pot (a strainer for it is nice, but not necessary)
Carbon steel fry pan (12" and 10")
Enameled dutch oven/cast iron (4-5qt minimum)
Non-stick skillet (10" or smaller)
That's it. With this basic list you can literally cook anything and everything.
I have a very wide array of brands, but lately I have been gravitating towards Made In. A lot of their stuff is actually made by the high end manufacturers, but without the name, and some cost savings changes (riveted handles instead of welded for example).
Professional-Quality Cookware
Made In is delivering Stainless Steel, Non Stick, Carbon Steel, Knives, Plates, and Glasses directly to your door at honest prices. Backed by thousands of 5-star reviews and used by hundreds of professional kitchens around the country. Shop Now.
They are not the end all, be all answer, but much of their stuff is very well made (and thought out, like the handles of the lids being large enough to slip over the pan's handle, so they can be hung with the lids, saving storage space...like we did in the restaurant). No digging for the right lid for the right fucking pan/pot; it's literally stored on the pan's handle.
For SS pans, just use Bar Keeper's Friend for cleaning (works on the enameled cast iron as well). Treat carbon steel like cast iron; scrape stuff out, rinse and coat with oil when done. (Hint: CS pans get hot...fast, and are great for searing steaks on an indoor stove top...kinda how restaurants do it).
This isn't rocket science. You basically get what you pay for, so get what you need for what you cook. You can add sauciers, double boilers, a butter warmer, paella pan, etc. later, if you decide you want something more task specific.
We had a “stainless steel with copper bottom” belgique sauce pan, it boiled all the water out and got hot. The wife went to set it on the back burner to cool off, when she picked it up the “copper bottom” stayed on the hot burner. In the copper shell was a puddle of molten aluminum.
Probably a typical construction method, but dangerous when overheated!
Probably a typical construction method, but dangerous when overheated!
Yup. My wife did this with a Revere Ware pan once, and I had to replace the metal top of the stove. It warped when the molten aluminum splashed on it as the pot was moved.
Wow! No burns hopefully?
I was glad this one didn’t stick to the pan at all splash it all over.
No burns, but when she shifted the pot, the bottom stuck just enough to cause the pan to tilt, and the aluminum poured onto the enameled steel top.
Absolutely could have been tragic.
Absolutely could have been tragic.
Ummm..."the water boiled out"? Ummm...okay. So she literally burnt water.
Actually my ex did that once, but I already knew she couldn't cook for shit.
I know someone who boiled all the water out of a pot trying to cook eggs…
He supposedly was an incredible auto painter but regarding everything else he was as dumb as a post
Awesome thread. Marine is right. Buy a la carte to suit your cooking needs.
Great suggestions here.
We use cast iron, Le Creuset, All-Clad, Scan Pan, and Demeyere. We also have some old school Cop-R-Chef from the early 1980’s (essentially copper All-Clad).
Great suggestions here.
We use cast iron, Le Creuset, All-Clad, Scan Pan, and Demeyere. We also have some old school Cop-R-Chef from the early 1980’s (essentially copper All-Clad).
Well, i may have been boiling water to test a thermostat or something.
Well, you guys got me looking at some of these and with black Friday pricing I bought the wife some of the hex clad pans. Told her that she is getting something useful for Christmas, that she'll be able to talk about forever....
May have thrown the large cutting board and a Damascus carving knife in for myself.
But she was complaining about her last amazing wonder pans from Amazon being worn out and needing to be tossed last weekend. I cook 99% of stuff outside on the grill, smoker, or Blackstone. So I'm definitely telling her I was trying to be a good listener
May have thrown the large cutting board and a Damascus carving knife in for myself.
But she was complaining about her last amazing wonder pans from Amazon being worn out and needing to be tossed last weekend. I cook 99% of stuff outside on the grill, smoker, or Blackstone. So I'm definitely telling her I was trying to be a good listener
All this hype about even heated cooking surfaces isn't necessarily a positive. Depends on your style of cooking. I can fry some potatoes and onions , randomly diced in different size chunks and fry with some sausage patties or links. Different sizes as well as different heat will produce better tasting in my opinion. You can stir together more while cooking if you want a more even amount of heat on them. With a cast iron skillet I can push to the side when done messing with em and fry an egg or two in the same skillet .
The Hestan cookware is very nice. Their wine is pretty good too.
A bit of wood stove sloppy Joe for dinner….
Sirhr
Sirhr
Fuck. Yes. I want an ancient wood stove or stone fireplace so bad
Vermont castings… it’s awesome! Heat and cooking!
Sirhr
And right next to the cooking hearth…
We ditched all the old teflon last year and got this set from costco, been very happy with it!
I've never been to your house and already I know I love it.
It’s not as old as it looks. And it was built by hippies so there isn’t a plumb wall in the entire place.
But it’s cozy and I like it so there you go
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It's got definite character, which I always love. Plus the wood burning stove and a freaking cooking hearth, how cool is that!!
My house is a little bit basic in some respects, but I'm working on figuring out what I like and making updates. I have those lovely formica counter tops from the 1990s, thinking of switching them out for butcher blocks (which I've been told are no longer fashionable
). But I've got a wood burning fireplace, which I enjoy, and a goodly amount of space. I've been toying with the idea of adding a wood burning stove (non-cooking, just heat) in my master bedroom to give it a cosier and more 'rustic feel. But who knows...
Some people dont know this, but Calphalon has a lifetime warranty on some of their higher end lines. We go a set of SS (pots and pans) and couple of NS pans for our wedding. We mostly use the non-stick pans and SS pots. When the coating starts to wear on the pans, I just get a new pan shipped to me - free. I'm sure a lot of other companies offer the same lifetime warranty but it might be something to consider.
It's got definite character, which I always love. Plus the wood burning stove and a freaking cooking hearth, how cool is that!!
My house is a little bit basic in some respects, but I'm working on figuring out what I like and making updates. I have those lovely formica counter tops from the 1990s, thinking of switching them out for butcher blocks (which I've been told are no longer fashionable
I've been toying with the idea of adding a wood burning stove (non-cooking, just heat) in my master bedroom to give it a cosier and more 'rustic feel. But who knows...
Definitely go butcher block. That’s what I have and there is no substitute!!! Though I have a small granite section near my stove… great for cracking eggs on!
Sirhr
Any quality brand stainless steel would be a good way to go. All they ever need it possibly a short soak and then in the dishwasher. Alternatively it's difficult to beat a nice seasoned iron pan. I've moved away from the very heavy ones eg Le Creuset
to the SOLIDTEKNICS Aus-Ion (https://www.solidteknics.com/cookware/aus-ion) as they a quite a bit lighter but with all the benefits of iron.
to the SOLIDTEKNICS Aus-Ion (https://www.solidteknics.com/cookware/aus-ion) as they a quite a bit lighter but with all the benefits of iron.
Saw this pic and thought of your collection…. Brilliant way to store cast iron and display for easy access!!
Cool collection!!!
Another vote for cast iron. I have iron skillets that date back into the 20s. My father has some even older than that and we still cook with them daily.
