Thanks Jon. Another nice session. I do also consider handles important as I sometimes finish cooking in the oven and burning plastic/rubber does not “add a nice flavor”. Thanks again your insight is so appreciated.
Seriously, solid content. Chef do not hit this topic enough. Cooking utensils are the foundation of what brings dishes to life, it is key to know how to use them properly and what they offer. With that knowledge allows you to discover your own personal style of cooking and how to cater to others.
I know this is not a pan question, but where did you get the bread box/glass top display than you have your loaf in?? Does it help keep your loaves fresher longer? I love artisinal bread, but they dry out soo quick and cant find a good solution that doesnt look half bad on my counter
My dad has a 10" cast iron pan that has been so often and well seasoned that we can cook eggs in it without issue. The eggs just slide right onto the plate from that thing and it's beautiful every time.
Single guy living alone - Huge fan of a 10" carbon steel pan. It's a bit of a cult, and you can't cook with acid (e.g, tomato pasta sauce), but I use it for such madness as toasting bread etc. Also, don't forget the usefulness of a half-decent rice cooker with a steamer on top. You can cook rice at the same time as steaming a pork patty, or chicken with lap cheong and mushrooms. You can also use it for "dry heat", e.g. heating up a pizza slice or a muffin, and you can boil in it (e.g. instant ramen if you're a degenerate like me).
I live with a multigenerational home & it really hard to keep all these higher end stuff. However, I do have some stainless steel, cast iron pans/dutch ovens, carbon steel wok/pans. Your cooking experience is elevated so much that it is worth the investment. My only problem is my parents will not learn to properly care for these, so I dnt let them use it. If u have a smaller family, invest in them & you won't regret it.
Carbon steel represent!!! About the only thing for others to be wary of is cooking with acid, including tomato sauces. If I need to do this, I do it in a small saucepan.
If you are using anything but gas to cook just make sure you heat and cool your pots and pans slowly. If the bottom warps the pan becomes pretty much useless. The whole "don't use soap in cast iron or carbon steel" is a holdover from when soap contained lye. I have a set of Lodge 8, 10 and 12 inch pans that were a wedding gift to my Mom in 1952. They have been cleaned with soap their entire life of 72 years. I've had them 15 years now and have never reseasoned. I've taught my daughter how to care for them when she gets them and I expect she will post somewhere when they are 100 years old pretty much the same thing I've posted here. In summary. Don't be afraid of dish soap as it doesn't contain lye anymore and heat and cool your pots and pans slowly so as to keep the bottoms from warping if you are not on gas.
What pan should I use for shallow frying. Things like chicken cutlets, breaded fish or eggplants? Fritters? Potato Latka’s? These kinds of things require a pretty decent amount of heat and oil.
Thanks for mentioning the brand - I was going to ask. I just got a saucepan from Avacraft since switching to induction - love it. But will consider pieces from Dememeyer when I’m ready for more shapes/sizes.
Great advice, would you be to provide the brand of wok you have in this video? That seems like a decent one that's not too large when cooking for one or two people.
I’ve learned to cook A LOT at home since the pandemic started because we weren’t going out. since 2020 I’ve thrown out my 30 piece non stick analon set and now I just have some solid pans I go through depending on what I need to cook. Instead of having a million things I never used, I have a solid small range of pans and it’s soooooo much better. Made it easier to decide what to use, save space, cook better food, and I know everything in my kitchen will last decades and can hand them down to my kids in the future. It’s more cost effective, sustainable, and efficient. Great overview that I wish I had when I first started cooking at home.
Great video! I learned a lot and will give non-stick another chance. To give back a bit: a tip to clean cast iron (my main loves) if you are busy like I am and don't clean immediately after use - I warm it up a bit on the range and then use a quality towel to wipe out, scrape hard bits, brush with a pad and then finish with a dab of oil. My pans used to feel intimidating until I found this pattern for fixing up yesterday's pan 😅
I had all these questions and had no ideas where to start putting a new collection of pans together! Very helpful and you are so knowledgeable about it all. Well. done! All greetings from Amsterdam , Holland, I am getting a Dutch oven now for sure 😉
One thing about cast iron for new users As long as you're not cooking stuff that leaves residue a well seasoned raw skillet doesn't need a proper clean much. Just wipe the excess oil and food seasoning away and it's good to go. I was scared to use it much at first, but the more you use it the better it gets. Breakfast is mostly done in it now other than the wet foods
Thank you Jon! I love how you love and respect food and cooking! Your ability to describe and discern the way to good food and how to learn from our mistakes makes me love watching your videos! Plus, you are easy on the eyes ❤🎉😊
My essential pots and pans list: Non-enameled cast iron dutch oven with lid that doubles down as a skillet (nothing against enameled, it's just that this way I can season it and it's a little more versatile I think), carbon steel skillet for quick daily food like eggs and such, and stainless steel sauce pan with triple bottom (can't afford all clad but this works). These 3 pans take care of 99,999999% of my cooking needs
I don’t have a “set of pots and pans”. I have stainless steel, cast iron, enameled cast iron and nonstick. They all have different uses. The only thing I don’t have (yet 🤣) is carbon steel.
Carbon steel is very similar to cast iron. Only that it is lighter and transfers heat faster. It’s not a must have if you’re happy with the set that you are working with.
Hey Jon, you’re literally my favorite and I love your stuff. I’m trying to buy a Wok as a gift (and then most likely one for myself lol) and you’re the only chef I trust with a recommendation. Any words of wisdom?
Jon, what's your opinion on "seasoning" stainless steel pans in a home kitchen, aka not scrubbing the bejeezus out of them every time we cook? Better for the sear release, or worse?
I always scrub my steel clean because I see the grip as a feature of the pan. If I was more focused on anything seasoned I would use carbon steel or non stick.
@@jonkung I've been scared of that a bit as it has a wooden handle. Should I try with wrapping a wet kitchen towel around the handle? (wondering if it'll create a very humid enviroment in the oven)
