Pots and Pans Essentials

[Pacman]

Originally posted by ExtremeSi
I still don't understand how it's sanitary to eat off of a cast iron pan that has never been washed with soap. How does that work?

The heat probably kills everything on there. I usually wash mine with water and sponge but no soap. After a few months, it's developed a glass like surface and nothing stick to it.

[r3ccOs]

Originally posted by Pacman


The heat probably kills everything on there. I usually wash mine with water and sponge but no soap. After a few months, it's developed a glass like surface and nothing stick to it.

pretty much...

once its seasoned, the only resedue left is cooked, and once wiped out or rinced out would be oil

I then use a paper towel to get rid of any excess, but it takes along time for oil to go rancid... heck even butter sits out for a long time

so chances are, you'll use it more often than you will end up with a rancid pan.

[WhippWhapp]

m.costco.ca/Paderno-Fusion5-11-pc.-Cookware-Set.product.10360703.html

$219 is a pretty good price on 5 ply, made in Canada cookware that will last a lifetime.

[bmeier]

I pretty much exclusively use cast iron pans, they are that good. The cleaning can be a bit of a pain compared to Teflon non stick but they last forever and I like how you can finish things in the oven.

The only time I use Teflon is if I make eggs and I usually still just use the cast iron. I have a bunch of lodge pans and a dutch oven. my parents have a real old LA crueset set that I hope to take someday.

[suntan]

- 6-9 qt Dutch oven
- Some sort of 12" non-stick skillet pan (whatever strikes your fancy) X 2 at least
- 12" SS skillet pan WITH LID.
- 8" non-stick skillet pan (maybe two)
- Optional stockpot (but you need to actually justify it. If you're not making stock, don't bother)
- large SS saucepan
- small SS saucepan

That is all you need. Everything else is a waste of time.

[FixedGear]

Originally posted by suntan

- Optional stockpot (but you need to actually justify it. If you're not making stock, don't bother)

Or spaghetti noodles, or massive amounts of pasta sauce, or chili for the Super Bowl, or soup for the freezer, .......

in other words, stockpots are awesome and IMO a kitchen necessity!

[suntan]

A dutch oven does all those things. You don't need a 20 quart stockpot for that.

[sputnik]

Originally posted by suntan
A dutch oven does all those things. You don't need a 20 quart stockpot for that.

I use my 20 qt stock pot quite a bit. My wife and I make our own salsas and can them for the year with the tomatoes and peppers from our garden. As well as making stocks, soups and sauces for the freezer.

It is not at all uncommon for use to make 10-12 quarts of spaghetti sauce or chicken stock.

[ExtraSlow]

I like to have a huge stockpot too. it gets used regularly.

[FixedGear]

Originally posted by sputnik


I use my 20 qt stock pot quite a bit. My wife and I make our own salsas and can them for the year with the tomatoes and peppers from our garden. As well as making stocks, soups and sauces for the freezer.

It is not at all uncommon for use to make 10-12 quarts of spaghetti sauce or chicken stock.

yup

Originally posted by ExtraSlow
I like to have a huge stockpot too. it gets used regularly.

and yup.

Originally posted by suntan
A dutch oven does all those things. You don't need a 20 quart stockpot for that.

Personally, I'd rather use a stockpot over a dutch oven any day. Dutch ovens are heavy, and it's hard to get rapid temperature response as the cast iron holds so much heat. Stockpots don't have to be huge (e.g. 20 quarts like you said), in fact I have a few of different sizes. I use them all the time. The only time I use a dutch oven is when camping, because it's so versatile for outdoor cooking.

[milesmcewing]

Go down to Crown Restaurant Supply:

http://crownfoodequipment.com/

I see everyone is recommending either cast iron or stainless.

Avoid stainless - it develops hot spots and never heats evenly - even the 'triple core' type of designs.

There is a reason every restaurant in the universe uses aluminium.

Get aluminum:
The commercial pots are ludicrously cheap -$15 for a stock pot, $12 for a small frying pan

They also sell knifes etc. the cheaper commercial knives will also last forever and are good steel.

Henckels - german steel is a good product the brazilian steel not as good.

Wusthof - I like the feel/rocker better than Henckels.

Sabatier - Nice looking - did not like the blade as much.

Knifewear is a great shop - A santoku is a great tool - I have a masakage with the stainless layer -a little easier to maintain than a carbon blade.

Shop local - keep the guys in business.

Cheers
Miles

[flipstah]

Necro-bump

Anyone know a local business that can do copper pan retinning? I have a Ruffoni copper pan that has the top lining worn out.