Lets talk pots and pans (seriously)

[gregkl]

For those old enough to remember the movie, "The Ghost and Mr. Chicken" (with Don Knotts) they talk about using Bon Ami to try and remove bloodstains from the keys of an organ. I don't know why that stuck in my head.

https://www.imdb.com/title/tt0059221/characters/nm0922851

My mother took me and my brother to the drive in to watch that movie.

 

[MRockwell]

I use BonAmi. Sometimes it is hard to find though.

oops, forgot to put in my post: I get BonAmi at Ace hardware

Yes, it can be a pain to find. I usually get 2 or 3 cans when I buy.

 

[foszoe]

For those old enough to remember the movie, "The Ghost and Mr. Chicken" (with Don Knotts) they talk about using Bon Ami to try and remove bloodstains from the keys of an organ. I don't know why that stuck in my head.

https://www.imdb.com/title/tt0059221/characters/nm0922851

Is that the one revolving around the graveyard and extension cords for lights?

 

[Snapdragon]

This doesn't look like a bad price on BonAmi if anyone wants to stock up.

https://smile.amazon.com/Bon-Ami-Po...child=1&keywords=bonami&qid=1606937231&sr=8-4

 

[SheepDog4Life]

In culinary school I was required to buy a set of Mercer knives & tools and I still use them (at home and work).

Yeah, that was what kept popping up when I was searching for good knives that wouldn't break the bank... and that aren't so "pretty" that I would be afraid to use them. I use at least 3 of the 4 basic ones every day and couldn't be happier.

And, just from talking about them, now I'm thinking up reasons that I "need" to add a nakiri. Lol!

 

[breakingcontact]

Thanks everyone for your input.

I have an electric stove, it sounds like that may be part of the challenge.

I'll see how I can do with a regular cast iron pan. Seasoning it, in the oven is a helpful tip.

I am interesting in these all carbon pans, but not the aluminum or stainless (with aluminum underneath).

 

[breakingcontact]

Just like woodworking, one tools is not sufficient for all tasks. There's no "one material fits all".

This is my recommendation, based on what works for me, and twenty odd years of cooking (PS - don't eat my wife's cooking).



Teflon pans don't last forever, and don't give a good sear, but they're good at what they're for: eggs. I do French style scrambled eggs and even the best seasoned pan can't handle that repeated abuse*. Pick one up cheap, and replace it when worn. I'll be the guy that says a teflon (or other non-stick surface) pan is essential.

Cast iron are probably essential, but not the be-all end-all. I've got Griswold, Wagner Ware (from grandma) and Lodge (a terrible gift to my wife in the very early years of our marriage). The Griswold makes the best PUDC in the world. Start with a 10" skillet; the nice thing is Lodge stuff is decent and cheap.

Carbon Steel is lighter, and can be shaped better than cast iron, but has a lot of the same properties (and care) as cast iron. The down side is the seasoning - it takes time to build it up. I find it to be my now go-to general purpose skillet - especially for meat. These are really common in pro kitchens. Mafter Borgeat is excellent for the money.

Stainless Steel is good for long cooking of acidic foods (i.e. tomatoes), and the heat much more evenly than cast iron. Get one with taller sides and lid that's oven safe, and has a copper core. I also like sauce pans and stock pots in this material - good general purpose and easy cleaning. I think mine is Calphalon, but it was a wedding present, so at least twenty years old.

Aluminum is light, transfers heat well, but it's reactive to acidic food. I don't own any, but I believe they're common in pro kitchens.

Enameled Cast Iron is must for soups, stews, roast, or any other braising. Le Creuset and Staub are king. My Staub Cocette sees the stove and sink more than the cupboard. I have a Lodge unfinished one, but it's mostly relegated to deep fry duty.

Except for the teflon and aluminum, all of those can be (multiple) lifetime pans.


I never understood the concept of glass cooking vessels. There's poor heat transfer, they're heavy, ugly...

Then there's the copper / wonder / magic / TV stuff... could be OK, or could just flake off... why risk it over tired and true materials? I don't see that stuff in professional kitchens, so why should I get it? If you get it, don't expect it to last.



Linens 'n **** sells stuff to look good on the wall and Instagram. A restaurant supply house sells stuff to be used 12 hours a day, 365 days a year.



Pots and pans are like knives - you don't need a set of twenty, and they shouldn't all be the same brand.




* Come spring, I might have scrambled eggs and fresh picked asparagus night after night. My preferred method of scrambled eggs is to start them in a cold pan, low heat, and whisk constantly for ten to fifteen minutes. When they begin to set, add some butter, keep whisking until they just come together. The result is a creamy, very smooth delight, perfect with caviar and a martini.

Yes, I use a metal whisk on teflon. Yes, I buy a new one every two years or so.

Great summary!

 

[Snapdragon]

Thanks everyone for your input.

I have an electric stove, it sounds like that may be part of the challenge.

I'll see how I can do with a regular cast iron pan. Seasoning it, in the oven is a helpful tip.

I am interesting in these all carbon pans, but not the aluminum or stainless (with aluminum underneath).

I found this page very helpful for information on seasoning cast iron.

https://www.lodgecastiron.com/cleaning-and-care/cast-iron/science-cast-iron-seasoning

 

[JettaKnight]

I found this page very helpful for information on seasoning cast iron.

https://www.lodgecastiron.com/cleaning-and-care/cast-iron/science-cast-iron-seasoning

They should have tested that page with Firefox.

I send cast iron newbies here: https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

 

[Hoosierdood]

New pots and pans


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[Snapdragon]

They should have tested that page with Firefox.

I send cast iron newbies here: https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

The Lodge page works in Firefox for me?

 

[JettaKnight]

The Lodge page works in Firefox for me?

Ah - my ad blocker thought all the pictures are ads.

 

[1DOWN4UP]

For you folks who need to decarbon vintage pieces, soak in a lye bath over night,wash the lye off,and scrub clean as new.I coat in lard,and put in the grill at 450°-500° for a hour to season it.It will smoke and don't let it get hotter than 500°. My grandpa would build a super hot fire in a barrel to burn off the carbon.Not a good idea...to much heat can crack or warp it.

 

[muncie21]

I use a seasoned cast iron flattop and skillet for high heat and food that has a high thermal inertia (i.e. large steaks or pieces of chicken) as the lighter duty pans will lose too much heat then these are added. I normally clean the pan while it is still hot, which is just a wet towel (or scrubby if needed) wiped across the pan and then a quick rinse with water. The pan is still hot, so the water boils off super quick leaving a clean dry pan in short order.

For non-stick duties, mostly omelets and over easy eggs I have one of the granite stone non-stick finish pans. These are much better than old-school teflon. Very durable, super slick and resistant to high heat. Matter of fact I forgot to turn off my burner once and left an empty pan on medium heat for an hour. No damage, smoke and still as slick as when I purchased it several years ago.

 

[CopperheadL]

I switched to cast iron, and would never go back, i found the food tastes better and cast iron lasts forever.

 

[OurDee]

Lifetime brand SS

 

[ashby koss]

I have found that brand is not too important. What IS critical is ;

1) thick rivers holding handle to pan

1.5) no silly-cone or poly junk anywhere

2) thick stainless steel
(forget the coated crap)

 

[breakingcontact]

Been using our cast iron Lodge. Liking it pretty well. Have some sort of special butter to use on it.

 

[KomradeEli]

I bought the wife a set of Le Creuset enameled cast iron probably 30 years ago. They have done pretty well.

I want some of those some day! Super expensive now though

 

[KomradeEli]

The best, bar none in the world, is Mauvel. Link: https://www.mauviel.com/en/

These will last a lifetime.

One of the best enameled cast iron is Le Creuset. Link: https://www.lecreuset.com/

I saw a good article comparing Lodge to Le Creuset. The LC is several pounds lighter and has a less rounded bottom, so more cooking surface for the same sized pots.

Please note that you will PAY for the high quality!

Some folks don't like "stuff" sticking to the bottom of their pans. However, it is that "fond" that many chefs depend upon for deglazing and adding another level of flavor to their food.

Regards,

Doug

yep! Nothing a little hot water etc won’t loosen up