Cookware Upgrades and Philosophy (Demeyere, Staub, DeBuyer)

[@einundsiebenziger5488]

Love Demeyere pans for the fact alone that they're completely smooth inside, since the handle is welded to the outside of the pan and not bolted to it. Beautiful to work with and a joy to clean.

[@EngineersPerspective701]

Is been amazing so far! Rivetless handle is such a plus

[@dr.g7980]

Congrats on the new cookware! I love that Dutch oven. If you’ve never baked bread in a Dutch oven, you have to look into it. It makes some of the best rustic style breads you can bake in a home oven. Heck, after you bake a loaf, you could make a pot of soup in it as you let the bread cool for two hours. You’d put the Olive Garden to shame!😅

[@EngineersPerspective701]

I've made our Zuppa Touscanna twice in it already! One of these days I'll be doing a no-knead in it for sure

[@qifgt]

Good vid ! Next step: demeyere pro skillet. Absolutely monster of a pan at 4.8mm thick bottom. Best skillet exist ,even better sear than ci or cs. Love it ! Darto cs pans are super too. I have pretty much same set but darto & demeyere pro plus copper sauce pan

[@EngineersPerspective701]

The Atlantis line is definitely legendary! Would love to get a 5qt stock pot/dutch oven and 12.6” skillet one day!

[@chrisp5526]

i have two demeyre pots; the 5.5 qt and 8.9 qt dutch ovens (aka pots). They both heat up quickly and hold heat very well, and also much lighter than enameled-cast iron. So I definitely encourage those if you get tired of a very heavy pots. I just wished Demeyre had a 6.5 to 7.5 qt pot, shaped similar to most enameled-cast iron dutch ovens on the market; their 5.5 qt has a little too small cooking surface area for some cooking, and the 8.9 qt has too large of a cooking surface area for many cookings.

[@turing2376]

Cookware review and cooking principles 101! I was not familiar with some of those principles and it was interesting to hear about. I have an all clad stainless steel pan (not sure which) that I really like in combination with my induction stove top. I am guessing the induction mechanism gives a boost in the heat up time and heat consistency to make up for qualities lacking from the pan but not sure. I do have similar concerns to another commenter I saw about the toxic compounds created with high heat such as acrylamide, and do try to get flavor through other routes as mentioned but does seem like its hard to match that good flavor you get from the browning effect.

[@EngineersPerspective701]

I'm sure the all-clad is good to go! I was just looking for a little extra performance but honestly seriously enjoyed the tri-ply I've been using. Looking through a couple of articles it appears like acrylamide is the most, maybe only talked about possible carcinogen from the maillard reaction. It's predominantly comes from starchy foods like bread, fries, potato chips, cereal, etc. The actual concentrations in each food varies alot but it appears like the likley range for potato chips is 10-20 times that of protein products. My knee jerk reaction is, so many things contribute to cancer that we consume and are around these days. I'd rather limit my consumption of pre-packed snacks and use of teflon cookware than give up the maillard reaction. Within reason of course, not looking to char or burn. That said, we'll see what the future brings! One of the articles I read: studentsxstudents.com/does-acrylamide-cause-cancer-6cc51cfca7f3

[@turing2376]

@EngineersPerspective701 yes, sounds similar to what I have heard. Foods such as the chips and KFC fried chicken seem to be particularly bad. Have to balance it all out i guess, don't want to eliminate all joy from life.

[@EngineersPerspective701]

@@turing2376 always seems the answer is balance?!

[@soniCron]

Very good choices. Your path looks very similar to mine. (I have Matfer carbon steel but otherwise similar.) Since you have an electric range, I'd recommend you look into Fissler. They have a great sale on their Original profi "braiser" pan I believe they call it. Over 6mm aluminum disc bottom is simply unmatched. Makes a great all-purpose. Anyway, enjoy your cookery! ✌️

[@EngineersPerspective701]

Appreciate the comment and thanks for the heads up!

[@zinc6333]

Hey what strop and compound do u use

[@EngineersPerspective701]

Gunny juice diamond emulsion or the KME CBN emulsion usually. 1um in the former and 4um in the latter are my most used

[@zinc6333]

@@EngineersPerspective701 the one white leather strop it’s a bench strop with the 1um? What strop is that

[@EngineersPerspective701]

@@zinc6333 it’s from Portland knife house, cow leather, with 1um gunny juice. I don’t think you can buy them online any more though, I got mine through triple B

[@hello.itsme.5635]

Dude, you just copied my main setup 😁 I've been cooking with the mineral B for a couple of years now as my go to pan. I love it. Cooking on electric I prefer it over my matfer pans because it is a bit thicker and more sturdy. So it does not bend. BTW you can season it in the oven, just take off this little knob in the handle. I've been cooking with the Staub for a couple of month now. Only thing which is tricky is the black inside. You need to be cautious when building up a fond. Honestly I burned some stuff in the beginning. I just got the Demeyere to get into stainless pans. Will still have to cook with it a bit more to say something about that one.

[@EngineersPerspective701]

What temp and oil you season with in the oven? Great minds think alike! The mineral b is what I’ve used the most so far and seriously enjoying it. I keep using it for whatever I’m feeling to push it a bit, so I’ve done a couple of acidic dishes in it, just 10-15min. The seasoning visually changed but eggs still didn’t stick the next morning. I would like to start building up a bulletproof seasoning though. Still getting to know the Staub. So far I love all the browning area and that braising lid seems to be no joke. The demeyere has been way easier to use the leidenfrost effect than my D3 clone. Really like it but I do notice the lower thermal mass compared to the mineral b.

[@hello.itsme.5635]

@@EngineersPerspective701 I use a mixture of canola oil and beeswax to season my pans. 4-5 parts oil with 1 part of wax. I usually don't need to do seasoning in the oven. The pans developed a solid polymerization over time with the oil/wax mixture applied after using the pans from time to time. When I use the oven I'll go with 250 C for an hour. Most important thing imo is to apply as little of oil/wax as possible.

[@meursault1654]

Many studies have proven that carcinogens are created when cooking meats at higher temperatures. Marinating and slower cooking reduces this to some degree.

[@EngineersPerspective701]

I have heard that but in regards to charing and burning not browning but honestly have not read the studies. If the Maillard reaction gives me cancer then I guess bring it on.