Picking The Right Pan For Every Recipe | Epicurious


Comments • 1 318

  • Bl
    Bl Year ago +1959

    I enjoy how this has no fluff, just a guide

    • Weston Weston
      Weston Weston 8 days ago

      @BI: Me too!

    • Mahogany Bookshelf
      Mahogany Bookshelf 8 months ago +1

      Meanwhile on a web browser: “Cooking pans have been around for thousands of years! They were introduced in Asia in 4,000 years ago! Wanna end yourself? Next sentence? Ok!”

    • Drunken Master II
      Drunken Master II Year ago +3

      @Bl It was still fun to watch

    • Bl
      Bl Year ago +1

      @Drunken Master II true, its not the world's most in depth or the best guide

    • Drunken Master II
      Drunken Master II Year ago +10

      Yeah, but it's not really a useful guide either, I mean one of the most essential aspect of pans is how they interact with their cooking surfaces and he barely mentions it. Like for one pan he says it's compatible with induction, but the thing is that other pan he's comparing it to is also good with induction. Then he talks about pans that are not compatible and he doesn't mention it at all. This is just general informations about pans with no system of analysis so it can't really be used as a guide. It's basically just an introduction to pans if you know nothing about them.

  • pan pani
    pan pani Year ago +3161

    Me, who has literally one pan and two pots in the kitchen: *hmmm yes, interesting*

    • Rezha Adrian Tanuharja
      Rezha Adrian Tanuharja 3 months ago

      Me, who make do with microwave and oil paper: hmm I see how that makes sense

    • Zack Sherry
      Zack Sherry 3 months ago

      More than some

    • Wendy Berrios
      Wendy Berrios 4 months ago

      I mean that’s all you really need for cooking most foods

    • Eugene S
      Eugene S 4 months ago

      @James Aroeuett You can even use it without any seasoning. Just heat it enough before adding oil, then heat again till the oil is hot enough. Nothing sticks ever. I wash mine without any limitations, rubbing with metal sponge and using dish washing agent every time. Then heat it till completely dry to avoid rust. Have been using it for 20+ years, never had problems. For me it's kinda strange to collect all those layers of old oil and add a new layer every time. I prefer a clean skillet)

    • William Owen
      William Owen 5 months ago

      @James Aroeuett TRVTH

  • Fernando M M
    Fernando M M Year ago +514

    Good video. Real advice from someone who knows what they're saying and understands that most people will not buy 72 different pans.

    • eddyvideostar
      eddyvideostar 2 months ago

      To Fernando MM: I agree. Not even high-class professionals in any field wouldn't overequip.

    • oinkoz
      oinkoz Year ago +14

      But wok

  • Muhammad Arya Wicaksono
    Muhammad Arya Wicaksono Year ago +2080

    "wok is a situational pan"
    as in, a pan for absolutely every situation? Yea, I got you

    • madamemperess
      madamemperess 26 days ago

      I'm confused... the discoloration on the wok looked like the normal early seasoning stage to me. Like a cast iron pan, a carbon Steel wok has to be seasoned and developes a deeper, darker color the more it's used. Was that not carbon steel?

    • Roland Fischer
      Roland Fischer 4 months ago +1

      @Leo Kim you cook your steaks in an oven? 😂

    • Leo Kim
      Leo Kim 4 months ago

      @Roland Fischer "Can't cook a 22oz Tbone so I ain't want it."
      I actually didn't even needed to bring such Wok specific oven. Ever heard of top and bottom oven? And what about convection?
      You've been living under a rock or something?

    • Leo Kim
      Leo Kim 4 months ago

      @Roland Fischer "A cast iron fry pan, I can sear a steak, scramble eggs, or bake a cake. Thats versatile!"
      And oh, the Wok can do everything you just said.

  • Kyle Hyde
    Kyle Hyde Year ago +822

    As a mexican who loves crepes I want a crepé pan and yes, I Will use it to heat tortillas and make quesadillas

    • Emery Harwell
      Emery Harwell 2 months ago

      Yes Kyle!

    • vtr0104
      vtr0104 4 months ago

      Mmmm... quesadilla...

    • Dov Kushnir
      Dov Kushnir 5 months ago +1

      @Eduardo S. She seems to be using cheddar or some fatty cheese not suited for a quesadilla, so it's melting out the sides

    • Edim
      Edim 6 months ago +1

      Have one.
      Rarely ever make crepes, but very useful for homemade tortillas.

    • jacq Sprat
      jacq Sprat Year ago

      You should check out a brand called solidteknics they sell fantastic pans including a crepe one. They are like a cast iron or carbon steel pan that they need seasoning but my god they are amazing to use.

  • Madeline Fireleigh
    Madeline Fireleigh Year ago +627

    Me as a culinary student is now wondering why I can’t get my education strictly from TheXvid watching this😂

    • United Cuisines
      United Cuisines Month ago

      But I still don't know which pan is right for me. I want to cook everything, do I need all of those?

    • Madeline Fireleigh
      Madeline Fireleigh 2 months ago

      To clarify it accelerates your career status doesn’t mean you work underneath somebody forever just because you didn’t go to college my bosses never did and they’re great

    • Madeline Fireleigh
      Madeline Fireleigh 2 months ago

      love that I’m still getting comments underneath this. I just applied for graduation yesterday. I am graduating with honors of a GPA of 3.9 😂!Inclusion culinary school is worth it if you would ever like to be more in charge of your career rather than working underneath somebody for the rest of it which is fine! Applying to Johnson and Wales with promising results. I hope to become a successful recipe developer!

    • eddyvideostar
      eddyvideostar 2 months ago +1

      Madeline Fireleigh: You can glean knowledge, especially for practical situations and employment, akin to a pop musician, A deli owner, entrepreneur, or a gambling stock market trader. But procuring degrees and certificates are tricky.

    • Internet Officer
      Internet Officer 4 months ago

      @Grant McWilliams damn, you know what, this comment gives me the inspiration to some day be able to change the world in such a strong way so people like you don't have a place on it, thanks, you truly are a piece of inspiration.

  • Planted Basedman
    Planted Basedman Year ago +118

    Never heard and or thought about the negative effects of “undercrowding” the pan and the benefits of balancing the crowding of the pan just right. Thank you

    • Jonathan M
      Jonathan M 3 months ago +2

      @Ryan Allen Oh, haha. I interpreted that you were cooking several, but one at a time.

    • Ryan Allen
      Ryan Allen 3 months ago

      @Jonathan M I only eat one egg that's why I make one

    • Jonathan M
      Jonathan M 3 months ago

      @Ryan Allen May I recommend my method. I add maybe 50ml of water and closely covering my eggs. I actually use the plate I'm about to put the eggs on (it also heats the plate nicely) - it fits down into the pan. Another pan's lid also works. The steam cooks both (or more) eggs identically, quickly and they are much softer. Two fried eggs take a maximum of two minutes. 😉

    • Ryan Allen
      Ryan Allen 4 months ago

      I didn't know it either but eggs cook better for me in a small pan.( I cook one egg at a time)

    • Farstrider
      Farstrider 8 months ago +7

      I've had it when cooking multiple batches of chicken breasts or the like. I use a big pan to speed the process, but maybe end up with just a couple prices in the last batch and it scalds in the unused section.

  • Peter Srebrev
    Peter Srebrev Year ago +174

    This man can talk about pans all day and be interesting. That's how you recognise a guy that knows what he's talking about. Very nice video

  • margo
    margo Year ago +3001

    Me as the Asian in the kitchen: wok for everything

    • Dylan Finch
      Dylan Finch 29 days ago

      Me as a dude who likes to have a reason to drink: "A grill with a burner does everything."

    • 趙雷
      趙雷 Month ago

      The good old 18" wok I bought from an op shop for a tenner is by far the most used thing used in my kitchen. Number two is my kettle.

    • Reggiane Re.2005 Sagittario
      Reggiane Re.2005 Sagittario 3 months ago

      I have a Wok pan from my grandmother and I just finish making a fried rice noodles with it

    • IMBlakeley
      IMBlakeley 4 months ago

      Married to Malaysian, yep.

    • hello there
      hello there 4 months ago

      Me as the European in the kitchen: never owned a Wok in my life 😅

  • Kritika Kishore
    Kritika Kishore Year ago +437

    Indian kitchen: a saucepan for tea, a tawa for roti, a wok and a pressure cooker for everything else.

    • 181cameron
      181cameron 4 months ago +4

      @apaar khare My uncle (a chef) once told me (when I was training to be one) that it's a wok if you can lift it easily. Otherwise, it's a kadai.

    • Ashok
      Ashok 6 months ago +1

      @apaar khare That was very enlightening. Thanks!

    • Rishad D'Souza
      Rishad D'Souza 11 months ago +2

      Those are the main items. But there's also a regular frying pan, a dosa pan and ttops for things like Biryani.

    • apaar khare
      apaar khare 11 months ago +23

      @Prince Kadhai is different from a wok. Woks are generally made from very thin metal to allow high heat cooking. A kadhai is made with thicker metal to facilitate slow cooking. This difference is because traditionally, Indian food is made on low heat and cooked for a longer time but Chinese food is cooked fast and on high heat.

    • Prince
      Prince Year ago +18

      @Matt Whitelock yes kadai is also called a wok

  • Xaero188
    Xaero188 Year ago +78

    I'd say the specificness of a crepe pan depends on where you're from. Because for example in Russia you can find a crepe pan almost in any family. We make crepes (which we call блины [bliny]) quite often and it's not considered fancy. In fact typical American pancakes are much more of a rarity here :D

    • Me Blah
      Me Blah 21 day ago

      Definitely depends on where you are from. A crepe pan would be used for tortillas in south america.

    • Mammoth
      Mammoth 8 months ago +3

      ​@Kuroinokitsune in Slovakia, crepes (we call it ''palacinky'') are like traditional ''grandparents made'' food, easy to make, and flipping the crepes is a routine part of the process. I find it actually a lot quicker and easier than using a spatula because the crepes are very thin.

    • Kuroinokitsune
      Kuroinokitsune Year ago +3

      @K. V. I do not say it is ideal, I say that it is possible. Also, when you cook with cast iron you don't do that fancy throwing food in the air and catching, that just ridiculous and there is spatula for this. Also... блины not really are crepes, and I'm also have no doubt about France, I have doubts about topic starter since it is quite opposite of my experience of the same country.

    • K. V.
      K. V. Year ago +19

      @Kuroinokitsune In France every household has that kind of pan because it really makes a difference. A real french crêpe is extremely thin, nearly see-trough. Very high heat for a very short time to cook, so cast iron isn't ideal, especially if you flip them, since it's too heavy. And just as in Russia (according to op), France sees pancakes as way more fancy and odd. A good crêpe in itself is very lean in terms of ingredients. The toppings make it rich.

    • Kuroinokitsune
      Kuroinokitsune Year ago +5

      you don't necessary need crepe pan, just some old cast iron pan will do the trick. Also, what region you are from 'cause non of my friends and family member have crepe pan in their kitchens?

  • Chris Srnka
    Chris Srnka 7 months ago +21

    Echoing what others are saying: woks are FAR more versatile than for just stir-frying. Also, use a seasoned light cast iron wok, have a little patience to let it get up to heat, and you can easily get the wok hot enough to achieve at least a certain amount of wok hei results, even on a standard electric coil stovetop.

  • It’s Xerxes
    It’s Xerxes Year ago +67

    im always shocked by this channels density and quality of content, every channel on youtube should look up to this channel

  • RodeyMcG
    RodeyMcG Year ago +51

    This was absolutely super. More of this please! Maybe tips on maintenance and use of each pan? Or else variants on other utensils?

  • Rosy X
    Rosy X Year ago +31

    I feel like I don’t need to watch any other videos about cookwares after this. So informative, critical, and thorough.

  • Izuru Kamukura
    Izuru Kamukura 11 months ago +15

    So, I'm trying to get into a catering course in college, and this series is actually helping me a lot in learning things. Not just that though, I got quite a good laugh out of some of the episodes, namely the cocktail episode. So thanks for keeping a smile on my face while helping me make my way up the culinary ladder.

  • Giles Westwood
    Giles Westwood Year ago +15

    I've been buying and researching cookware for years, this is such an amazing summary

  • Una
    Una 11 months ago +3

    The discoloration in the wok means the wok is seasoned. High heat then oil applied to form the non-stick layer

  • Captain McD
    Captain McD Year ago +588

    Me with my 10 years wok: "U guys use a lot of pans?"

    • Reggiane Re.2005 Sagittario
      Reggiane Re.2005 Sagittario 3 months ago

      I swear my wok pan has witness the time when my mom is married until I'm in college

    • SVURulez
      SVURulez Year ago +2

      I have two woks, two stainless steel pans, 3 non-stick pans, four saucepans (two nonstick and two double boilers), a large stock pot, and a roasting tray. I use them all.

    • justalurkr
      justalurkr Year ago +18

      The West does not know how to use a wok, so we must make pots and pans to substitute for all the wok functions.

    • Emskie Madarang
      Emskie Madarang Year ago +3

      Wok is everything!

    • luthfihar
      luthfihar Year ago +23

      wok and a rice cooker are must have, the other pans are complementary

  • 물건
    물건 Year ago +5

    I love this so much! So helpful. I think it can be overwhelming to try and figure out what pan is best for what.

  • Desert Homesteader
    Desert Homesteader Year ago +6

    Great video! I tend to use my stainless steel fry pan for as much as possible. Its lighter than my cast iron and easier to clean and care for (3-layer clad...would love to have a 5-layer but they are so spendy!). I never thought much about the handle construction, though. I'll have to think about whether I need a flat handle for my next one.

  • Douglas Barrow
    Douglas Barrow 5 months ago +3

    Excellent video. Very instructional. I've have many of these types of pans. Carbon steel pans are my latest ones. Great for meats, veggies, eggs and omelettes once well seasoned. Cast iron skillets, dutch ovens and griddle pans are best for high heat cooking. Stainless steel clad pots and pans are a must have all around cooking. Easy maintenance and indestructible. No non-stick pans for me. I would love to try copper pans but just too expansive to justify.

  • Antoine Taylor
    Antoine Taylor Year ago +5

    Great instruction on what pans to use in the kitchen! I liked the video lots! I am in the market for a carbon steel pan to replace my non-stick ceramic pan. I used the ceramic pan instead of a traditional non-stick, and the instructor is right. The ceramic pan did not live up to its non-stick properties! A!

  • TarnaBar
    TarnaBar 6 months ago +1

    This guy was great, really knows his stuff and explained everything brilliantly. I was just slightly curios from the title but ended up watching the whole thing.

  • Deborah C
    Deborah C Year ago +5

    This was very informative and engaging, thank you Epicurious!

  • member
    member Year ago +3

    Excellent video and presenter. I love this kind of informative content. Thank you!

  • Beny Spensieri, Jr.

    This was super informational, and presented in a clear, understandable manner. I really enjoyed it.

  • Ryota Arai
    Ryota Arai Year ago +81

    For me it's simple. I choose a pan that's not dirty in the sink 😂

  • hmuucsd
    hmuucsd 5 months ago

    Thank you so much for making this video! I am planning to replace my pan, but I was overwhelmed by all the information about the material, coating, and brands. This video really cleared ⅔ of my confusion.

  • ~Solemn Kaizoku
    ~Solemn Kaizoku 5 months ago

    Great video! Thanks for sharing this content and helping me take my cooking knowledge up a few more levels. My only suggestion would be to start out defining some of the terms used - I had a good idea of what most meant, but it would still be good since this is a basics video.

  • starlight
    starlight Year ago +3

    Amazing video, I learned so much. And thanks for the detailed timestamps!

  • Kimberly Batarse
    Kimberly Batarse Year ago

    Wow! So informative from a cookware guru! A lifetime of experience shared to inspire many! :-)

  • NotSorryMomo
    NotSorryMomo Year ago

    These guides are so helpful and informative. I think I’ve seen every single one

  • Jennita Monteiro
    Jennita Monteiro 10 months ago

    Loved it so educative and so useful info even for a advance years of cooking done in different pans...Agree with all yr views & a big thank you from me.

  • Monet Lawton
    Monet Lawton Year ago +1

    This was super informative, thank you so much. I have forwarded it to all my friends who are big cooks.

  • Jonathan M
    Jonathan M 3 months ago

    Such a good instructional. I particularly liked learning about the French v American pan ratio for searing.
    He did say that cast iron does not conduct heat very well. What about on induction, where its highly ferrous material means that it should heat better than other pans?

  • ohillari
    ohillari Year ago

    I'm glad I haven't bought a ceramic pan! I couldn't see how it could be good. I bought a carbon steel pan a couple weeks ago with a birthday coupon, and so far I love it. I'm glad you have the heads up about the onions, we'll stick to cast iron for those. I almost never use my stainless saute pan, so I know I'd definitely never use a stainless frying pan.

  • Travis Norman
    Travis Norman Year ago +7

    This was really helpful, thank you for making this video!

  • ebok caste
    ebok caste 7 months ago

    Nice! Very educational. I was just thinking of buying a pan. Thanks for this man. Keep it up!

  • jaypob
    jaypob Year ago +1

    This channel just keeps on knocking out awesome content. Thanks!

  • Mat N
    Mat N Month ago

    Excellent run down. I recently upgraded my cooktop and oven and went with an induction cooktop, so I need to buy new pots and pans. Never put much thought into cookware until now, and this video has helped out a lot. Thank you.

  • lajoyalobos2009
    lajoyalobos2009 Year ago +1

    Since I started using cast iron, I've developed a bit of a distain for non-stick. Cast iron gives a nice sear and I usually just leave it on the stovetop to clean itself, coming back to it to start the next step in the cleaning process before leaving it for a bit again. Once you get the hang of maintenance it's really not bad or complicated, it's just very different than what you may be used to.

  • Kthx
    Kthx Year ago +2

    The info on acid in carbon steel stripping the seasoning was really interesting, had been looking at it but perhaps not!

  • Jennifer Schmitzer
    Jennifer Schmitzer Year ago +1

    Hey, i know that cast iron enamel pot you got there. The one I gave to my ex was in cherry red 32cm and the magnetic wooden trivet thing to put the cocotte at the dining table. Those Staub ones are awesome. I love the dimples in the lid.. makes a really good beef burgundy
    edited to add - Ive popped my staub cocotte in the dishwasher heaps of times. Hasn't affected performance.

  • G. L.
    G. L. Year ago +1

    He said that the ceramic pan he had "sucked." I agree! I bought a Green sauté pan which has a ceramic coating. It worked well enough when it was new. And I was super careful with it. But it's performance gradually degraded and now, after just a few years, it's just about done.

  • Paperbagman555
    Paperbagman555 Year ago +2

    Great video but would have been nice to hear what kind of pans he prefers to use at the end. I have stainless steel, cast iron and non-stick and I use steel the most by far because it's the easiest to work with and is versatile.

  • Hexx F
    Hexx F Year ago

    The BEST video I've seen on cookware....and I've watched a LOT...including from a few iconic organizations. Well done!!

  • SpaceCat
    SpaceCat Year ago

    What a fantastic video. Super clear and no fluff. 👍🏼

  • Christopher Chen
    Christopher Chen Year ago

    Would like to see some side by side samples of cooking with clad vs bottom only stainless pans where the results are drastically different but are also commonly made.
    Im assuming most would use a cast iron skillet over all clad pan for an upside down application.
    Still I never tried it. Would be cool to see.

  • Paawan Jethva
    Paawan Jethva Year ago +1

    Most pans in my house are stone pans. I would've loved to learn about those too.

  • Brian Patrick van Oers

    I use my cast iron skillet for almost everything, even eggs and pancakes. If it's broken in well, it works great for those. You even get in some weight training flipping and sauteing food.

  • xcy0n
    xcy0n Year ago +4

    I nominate this for the best educational video about pots and pans on youtube. Chapeau!

  • Duhizy
    Duhizy 4 months ago +2

    Non-stick or smaller cast iron for eggs, larger cast iron for searing meats/fish, and stainless for everything else. The expensive, smoothed, cast iron likely provides the best non-stick when treated right, and you wont have to buy another one, but they are generally over $100. Ceramic is sufficiently non-stick for the price and they can last a year or two with good treatment, so it's a matter of budget. Cast iron also works better when used often, as it minimizes risk of rusting due to prolong exposer to humidity if not stored properly, so stay away from it if you dont want to commit to maintaining and using it weekly.

  • purplegill10
    purplegill10 Year ago +1

    21:43 IMPORTANT NOTE FOR PEOPLE WHO MAY BE CONFUSED: The ceramic mentioned in this video is specifically talking about those ceramic nonstick coatings you see from stuff like as seen on tv pans (orgreenic, gotham steel). Ceramic pans themselves (a common brand I've seen is xtrema) are entirely different beasts where you trade off weight, spotty heating, and not too great nonstick qualities for completely nonreactive material, similar oven abilities like with cast iron, and being dishwasher safe. Actual ceramic pans are much rarer and honestly have a bit of a learning curve before they become useful. I really love mine though.

  • Michael B
    Michael B Year ago

    Wow...this was the video I didn't know I needed. LOL...I wish I could get my partner to watch it. He tends to use the wrong pan and never think about it's properties and how it will react to the dish. Thanks for the info!!

  • Jim Minrod
    Jim Minrod 4 months ago

    Amazing detail in the info. I really liked they way you explained why the sides are angled on the french pan.

  • Sowmith Rawulwar
    Sowmith Rawulwar Year ago +2

    I have stainless steel utensils with 3 layers (triply), those are just amazing and I fell in love with it.

  • alexander ammerl
    alexander ammerl 4 months ago

    Great video. I mostly use a Medium and a big size Saute pan for my cooking, because i can make almost everything there, from Curry to Pasta dishes.

  • Stephen Latimer
    Stephen Latimer 9 months ago +3

    Most excellent! Thank you for this. My dad is an excellent cook but he seems to have replaced all his cast iron with really lousy pans and bacon and eggs when I visit are not what it was.
    After non stick, what is the best option for eggs?
    We have parrots and overheating Teflon kills them dead so thanks for addressing the toxicity. Cheers and well done. 👍😀

    • Stephen Latimer
      Stephen Latimer Month ago

      @Florence Cousin I am surprised cast iron is expensive in France. My mom bought me a big cast iron pan 35 years ago when I went out on my own and I still use it weekly. For eggs it must be in top shape. Poorly seasoned cast iron makes a big mess for omelettes or eggs, perfect eggs and small cleaning afterwards it it is seasoned properly. I season my whole pan every six months in the oven at 5oo degrees. We have birds so absolutely no non stick as it can kill them. Plus I can pass my pan down to my niece in 30 years. 🙃. I hear you on that lovely crisp edge for carbon steel. Cast iron will do the same although I think not with such ease.
      My mom's name is Florence. Great name! We call her Flo.

    • Florence Cousin
      Florence Cousin Month ago +1

      I like carbon steel for eggs (I use my crepe pan for this), but only after it has his coating, so only after 6 or 7 uses for crepes or anything else. And it still is a bit trickier to use. But when you cook fried eggs, the edge of the white gets really crispy with the carbon steel. You can not achieve that with a non-stick pan (I used to use a non-stick pan before). Omelette is better, too (but more difficult to do).
      I never tried on a cast iron frying pan, nobody in my family has one (they are rare in France, and very expensive).

    • Arutero
      Arutero 9 months ago +2

      Personally I really like Cast Iron for eggs but you need to have like a real nice seasoning on the pan to where it is basically a nonstick surface

  • allthehui
    allthehui Year ago +1

    Super informative, concise video. TY EPICURIOUS 🙏

  • Trinh Nguyen
    Trinh Nguyen 4 months ago +1

    an excellent guide, thank you so much!

  • The Raw Egg Files
    The Raw Egg Files 8 months ago

    I have a few stainless steel fry pans and while they do stick sometimes, the "stick" doesn't' become hard to clean. That said, I've seen so much about seasoning stainless steel. Is doing this going to develop a patina like carbon steel that will flake off when cooking acid-based food?

  • Kuroba Nyx
    Kuroba Nyx Year ago +325

    Me who wants to cook a lot but doesn't want to wash the dishes: 😭😭😭

    • Gwen Page
      Gwen Page Year ago

      I feel the same way I love to cook but I hate the cleanup. I mean I already have the food why can't I just be done.

    • Menancing Doge
      Menancing Doge Year ago

      @Daniel yeah i wont let anyone wash my Nonstick, Wok and Cast Iron

    • Daniel
      Daniel Year ago

      @Menancing Doge if you love your equipment you probably wouldn't want others to clean your stuff

    • Daniel
      Daniel Year ago +3

      @claire ! did you not hear what the guy said in the video, if possible hand wash everything

    • Menancing Doge
      Menancing Doge Year ago +2

      Washing dishes are fun ngl

  • Jacob Vichique
    Jacob Vichique Year ago +2

    I'm very invested in clad stainless copper cored induction ready welded and riveted solid wedge handled american styled cookware...I guess I learned here today that I want that breville induction cooktop!

  • Nehemiah Marcus
    Nehemiah Marcus Year ago +2

    I use a de Buyer carbon steel when I make eggs and I love it. Why didn't you recommend that for cooking eggs instead of the non-stick? As for my sauces, I use the clear see-through Pyrex because I can mark the sides with a grease pencil to determine my percentage of reductions.

    • Timothy Soen
      Timothy Soen Year ago +2

      Based on the average home cook, non-stick is superior. For a skilled cook less so. But think about how many people's recipe skill set? Looking at those ramen, PB&J, spaghetti, and scrambled eggs crowd.

  • Vernon _
    Vernon _ Year ago

    A very good summary of various types of pans. All of them are metal-based. We bought a casserole pot when we traveled to Asia last year. We prefer it over our enameled cast iron Dutch oven for its weight.

  • Dion
    Dion Year ago

    Awesome bro....super informative....glad I watched this before I buy my 1st real set

  • Eboni Mom
    Eboni Mom Year ago

    I watched my great granny make a full Thanksgiving meal with 2 pans and 2 pots. I watched my mom do the same. And here I am....I have a small frying pan and a large frying pan. I have a small pot and a large pot. That is IT!

  • John Smith
    John Smith 3 months ago

    Well explained. I like your style. Thank you.

  • Alan Cunningham
    Alan Cunningham Year ago +2

    What material should I choose for making dishes with sometimes acidic contents, without choosing a non-stick pan?

  • Gunel Ibrahimova
    Gunel Ibrahimova Year ago

    I loved it, I just started cooking and didn’t know which pans could be the best for me. Thank you for information.

    • Mark Perez
      Mark Perez Year ago

      get a flat bottomed carbon steel wok, you will not regret it.

  • Nicolas Mayer
    Nicolas Mayer Year ago

    Sandwich is superior to clad on some dishes as well. All dishes, where you don’t want the “walls” to get hot.
    Further, a disc is usually thicker than 2.5mm, so it distributes the heat better on the bottom. If you buy a good disc based pan, it is not really cheaper. But well, that is a pretty common prejudice in the US.

  • Helixforce
    Helixforce Year ago +24

    Pro tip peeps, get a cast iron dutch oven, carbon steel wok, and two different stainless steel pots.
    Takes up little space, and can be used to cook everything!

    • Mrs Lyds
      Mrs Lyds 6 months ago

      Totally agree! 🙌👍

    • Amy Blake
      Amy Blake Year ago +2

      And if you get the Lodge cast iron Dutch oven, the lid doubles as an “oven proof” skillet and baking dish (think pan pizza). Wish I’d had one in college.

  • Val lea
    Val lea Year ago

    What a great informative video! Thanks!

  • Susan Leishman
    Susan Leishman 10 months ago

    I just recently discovered your channel at the urging of my sister & I can't stop streaming. Thank you so much! I have wanted a saucier for years but the good ones are very expensive. Today I discovered that Misen makes a three quart 5 ply with lid for $85, would you recommend that purchase?

  • Adam Ross
    Adam Ross Year ago +1

    Something I've run into when searching for The Perfect (fry) Pan: All of the pans I've found thus far have been slightly convex, so their higher in the center, which causes oil or anything in the pan to flow to the edges. Frustrating when trying to keep things covered for good heat conduction. Also, I learned the pans I have are all French-style, since they have the wider flair. Good to know for my next purchase.

    • F. W.
      F. W. 3 months ago

      SS clad pans or cast iron will solve that.

    • Jim Norton's Alcoholism
      Jim Norton's Alcoholism 4 months ago +1

      That's a deliberate design choice. Getfully clad stainless steel pans and they will be straight if they are high-end.

  • Peggy Hill
    Peggy Hill Year ago +1

    This is the type of content I subscribed for! Excellent information!

  • Akira Awoo 。Ch
    Akira Awoo 。Ch Year ago +521

    me as a Chinese
    "wok is a situational pan"
    me: Whaaaaat

    • Natalie A
      Natalie A 8 months ago

      Ikr, I use my wok fir every situation: stir fry, actual fry, steam, braise, stew. The wok is king of kitchen ware

    • Char021
      Char021 9 months ago

      it is situational as in it can be used in any situation

    • 露帝 - Czar - царь
      露帝 - Czar - царь Year ago +2

      @Drunken Master II we usually have no non-stick coating wok, never seen one anyway. Most of the wok i see is made from steel or stainless steel, and we cook spaghetti sauce in a wok.
      Filipino style sweet spaghetti 😂 something Italians hate

    • Steve H.
      Steve H. Year ago

      white people?

    • The steam
      The steam Year ago +1

      @Chopsticks 0126 But he's not white tho

  • John Doe
    John Doe Year ago

    I have one of the new ceramic coated nonstick pans. So far, I'm pretty happy with it.

  • Hailey Nichelle
    Hailey Nichelle Year ago

    I appreciate this guide so much! Thank you!!!

  • Tommy Wade
    Tommy Wade 3 months ago

    I love how this dude used the phrase "extended period of time" to mean minutes (like the cast iron holding heat), hours (for when seasoning a carbon steel), and years (when saying how long cookwear can last with proper care)

  • InspiredByDavAndPri

    This recipe is fantastic. Thank you for this!

  • LitschiLimes
    LitschiLimes Year ago +110

    Sooo all I'm taking away from this is that my array of pans in my kitchen sucks. Great.

    • Daniel
      Daniel Year ago +2

      fam i pretty much got a carbon steel pan like in the vid for 10 bucks, a small nonstick for omlettes for 5 bucks and my grandmas old nonstick where i sanded out the nonstick coating since it was flaking and it's more than enough.
      also a small saucepan which is probably as old as me

    • Emory Zoellner
      Emory Zoellner Year ago +4

      Lol this is whats going through my head rn

  • datafoxy
    datafoxy Year ago +1

    For aluminum he should have mentioned it will not work with induction ranges. It is something that might get missed by some.
    Cast iron enamel is brittle so you can lose the enamel if you drop it or hit it.

  • bear532
    bear532 Year ago

    Overall, cast iron is my favorite. Super cheap (can get a lodge for less than $15) and holds the most heat. Nothing cooks beef or chicken better than cast iron. It is a pain though when it comes to cleaning just because of its weight.

  • neil us
    neil us Year ago

    Brilliant, comprehensive, informative. Many Thanks

  • Mae Zee
    Mae Zee Year ago +8

    I totally agree with non-stick pan for eggs. For other cooking, other type of pans can do better than non-stick's.

    • Leah Mckenna
      Leah Mckenna Year ago +1

      @Philip Niedermann amazing. Thank you! That’s helpful

    • Leah Mckenna
      Leah Mckenna Year ago +1

      @Brennan Lamont thank you! That’s very helpful!

    • Philip Niedermann
      Philip Niedermann Year ago +3

      @Leah Mckenna to add to Brennan Lamont's answer, a stainless steel pan needs a seasoning similar to a cast iron pan, and it will be as egg friendly as a non-stick pan. It does require a bit of learning, but once you get feel for it, it's a very versatile pan. Eggs in Stainless - pre seasoned pan, gentle heat. Steak in a Stainless - pre seasoned, pat the steak dry, very high heat.
      - and once you are done, use the deglazing method to clean the pan. medium heat and add a bit of water as if you you were making a sauce ... tadaa ... clean pan.
      recommended viewing thexvid.com/video/KZD7oIAswWk/video.html

    • Brennan Lamont
      Brennan Lamont Year ago +4

      @Leah Mckenna There are 2 things I found helps a lot.
      1) Using the right kind/amount of fat: Oil and butter create a nice buffer for the surface, additionally, since they're liquids they do a really good job of filling in the parts of your food that aren't in full contact with the pan. Using slightly more butter or oil (especially healthier ones) really helps and doesn't add many calories to the final dish once you get used to doing it.
      2) Gentle heats. It's really hard to tell, but a lot of the time when food is burning to the pan, that excess heat and energy is being wasted on the burnt foods anyways so it's not actually making things go faster. Lower temps and more gradual changes (especially if using an electric stovetop) is really helpful.

    • Leah Mckenna
      Leah Mckenna Year ago +1

      Serious question, how do you get stuff off the pan? Every time I use a pan without a nonstick coating I lose half my food to it

  • Erin Reagan
    Erin Reagan Year ago +29

    SO helpful! This should be required viewing for all highschoolers when they graduate and go out into the world.

    • Arutero
      Arutero 9 months ago

      @RedBeardReturns I mean its useful for Teens starting college and going off and or live by themselves

    • RedBeardReturns
      RedBeardReturns 10 months ago

      No.....no it shouldnt.
      This is by far the least of any bodies worries.
      Teens need to learn how to work, they need to learn to not give up on a job because it isn't what they expected.
      Teens do NOT need a deep dive into "which pan to use".
      I agree though it is very nice info to have.

  • Harris Lam
    Harris Lam Year ago +2

    I was happily waiting for the introduction of copper cookware because I was so in love with the looks of them, and man you can't imagine the disappointed look on my face when I see the silver interior of the copper pan. If the pan has a steel lining it might as well be a steel pan why the hell would I want to pay hundreds for that

    • CultureStress
      CultureStress Year ago

      The heat conduction properties of copper mean a copper Pan behaves differently

  • Charlie Sanders
    Charlie Sanders Year ago

    This was incredibly informative. Thank you.

  • Will Yum
    Will Yum Year ago

    Damn, this guy knows his stuff and thanks to him, now I do too. Great vid, thank you.

  • Hope Gold
    Hope Gold Year ago

    Yay! So happy he said that about ceramic pans. I splurged on one because of the toxins in nonstick. I thought it was just me doing it wrong. So happy to hear from an expert that the emperor has no clothes. Thank you!

    • Victor Carrillo
      Victor Carrillo Year ago +1

      That's a ridiculous health scare. The only conscious reason not to buy nonstick is that they don't last a lot and some environmentally unfriendly aerosols are used in their production, but they're perfectly safe too cook with. You could even eat a chip of the nonstick coating and it would go through you without binding to anything.

  • Bridget Greenwood
    Bridget Greenwood Year ago +1

    loved the video but my only gripe is about: ceramic or enamel cookware! It is so much better than nonstick! in my opinion it is as good a nonstick surface but better at high heat!

    • Meeks
      Meeks 3 months ago

      I agree! I much prefer enamel to nonstick coatings, it holds up much better and you don't have to baby it as much

  • Zein Naja
    Zein Naja Year ago

    Super informative. Thank you!

  • Annibals
    Annibals Year ago +1

    The most comprehensive video for an overthinking buyer.
    Found it very useful cuz I am one

  • Cooking by Natasha
    Cooking by Natasha Year ago +5

    now this is bringing value!!!! GOOD WORK!!! thank you for sharing 🔺🔺🔺🔺

  • Robert Peters
    Robert Peters Year ago

    Great video, very informative.

  • Nameless Nameless

    I inherited my pots and pans from the woman who owned the house before me. I now learned two are very cheap, but the rest are fairly decent. I feel blessed. The massive stock pot and large skillet really are useful.

  • scgrigsby
    scgrigsby Year ago

    Bravo Sir. Well Done. Your comment about ceramics made me laugh :) Honest opinion :) Keep up the good work !!

    BLUU JO Year ago +16

    5:55 my eyes open. "HEY I HAVE THAT". I didnt know it was for crepes. I just used it to make eggs, toast bread, and cook meat lol.