Not a Gift Guide 2024: Our Fav Kitchen Stuff (so far...)

[@Hoppo2Def]

Subscribed because of Rural Arkansas Grandma....Being an Arkansan, I'm always proud to hear my state mentioned. Nevertheless, looking forward to all new reviews and meals that you two are yet to create. Blessings. Peace.

[@lukehackbarth9634]

Love this!

[@MikaMathurin]

The sheet pan time stamp in the description takes you to fry pans!

[@mikechang7907]

Hello, just discovered you guys and watched a few videos on the knives and pan reviews so far. I am planning on purchasing some Fissler pans. Would you recommend hand washing them? Do you guys typically handwash pans or dishwash?

[@under20over40]

Its worth noting the price on the 4qt staub dutch oven seems to vary widely on amazon. Depending on color choice im seeing prices near $300. I wish they didnt sell directly through amazon. I'll probably be going with the goldilocks rec just because of that.

[@Yazeed99]

Great video as always, have been looking forward to it since I found out about your channel :) Will def check the cookbooks out. Have you guys tried the "rondeau" type of pan? It's essentially saute-pans with two loop handles. Cuisineart, Falk and Hestan all make a 3-qt size (the perfect size imo). It's replaced my saute-pan because it's doesn't take as much space (stove top or oven) while still being able to shake food holding one handle with four fingers. It also doubles as a braiser for me which works great. Also shoutout to sauciers, they're my go-to for ramen and béchamel, Misen makes a great one and so do Made-in and Hestan

[@cultflav]

Definitely! We just prefer the stick handle of a sauté bc it's less prone to getting super hot.

[@jam6875]

Do you guys have any stainless steel mixing bowl recommendations?

[@Yazeed99]

Vollrath are the standard and I believe they're used in the video

[@cultflav]

@Yazeed99 good eye! Yup. We have 3 sizes of vollrath bowls (bowlrath?)

[@assumptionsoup]

Pan seasoning is not plastic. It's a polymer. Plastics are a type of polymer. Not all polymers are plastics.

[@cultflav]

Not a chemist, but my understanding is that it is considered a bioplastic due to its repeating structure. Always happy to learn if you have better data to share!

[@HendersonHinchfinch]

@@cultflav You’re both right. It really just comes down to semantics. Technically plastics have to be moldable, which pan seasonings are obviously not. But you are right that it could loosely be described as a bioplastic. At a molecular level though, the structure is a little more random in a pan seasoning than the predictable linear chain that you see with “true” bioplastics.

[@jkbcook]

@@cultflavcarbon steel or cast iron don’t end up in the land fill after two years…whatever the seasoning.😊

[@the0angry0kid]

Man it really sucks that goldilocks doesn’t ship to canada

[@HendersonHinchfinch]

Do you guys still use and like the ThermoMaven F1 Pro thermometer? It’s on sale for $40 right now on Amazon and it’s get 2 for the price of 1!! I noticed they also have a newer model out, but it doesn’t look as durable as the pro

[@cultflav]

Finish the video and i bet you'll get your answer 😅

[@HendersonHinchfinch]

@ fair lol. I literally posted the comment the second I opened the video

[@tubulartuber]

i love your vids but gotta be honest the website is tough to read and use. no way to search by smash or pass, sort by rating, etc. at a glance the big icons are hard to figure out what they're saying (if the product is worthwhile or not). the colors make some icons actually unreadable (white text on bright yellow background)

[@_xeere]

Does pan seasoning have the same effects as PFAS?

[@cultflav]

PFAS effects are mostly from the production phase, not from usage in your own home unless you overheat them (which, to be fair, is pretty common among people who don't know how to cook).

[@cultflav]

My point was more that PFAS is a current bogeyman (and I think it's good that it's being phased out), but you can make anything a bogeyman at any time. Ceramic pans have issues in both manufacturing and probably use. Seasoned pans have issues. But most of them will have little to no impact on most people in the doses they're consumed according to the best data we've seen thus far.

[@_xeere]

@@cultflav I am confused and I don't get it. How much is "little to no impact"? Is stainless steel bad also?

[@cultflav]

@_xeere my point is that everything can be bad depending on how it's used. A broad "is bad" statement is rarely true.

[@JuicyHumanoid]

I can't find a your video about Danny Bowien's Mission Vegan. Any chance you can release it. Thanks!

[@wanna_be_chef90]

I love gift guides that aren’t gift guides 🤣

[@browniac]

Awesome info - thanks Chefs!!

[@oldahe]

I have never heard pitting stainless cookware. Been using a set of stainless pots and pans for around 20 years now, cheap WMF stuff mostly, and there has been 0 pitting of any kind. And I have abused the hell out of them...

[@cultflav]

It doesn't come from abuse. It comes from salt. If you use salt in your pan - especially when that pan is cold - you absolutely will see it because the chlorine in salt reacts with the oxygen in water and the chromium oxide in the pan.

[@oldahe]

@@cultflav took this opportunity to read up a little on different kinds of stainless steel. interesting stuff. there seems to be a large variety of quality out there...