Picking The Right Pan For Every Recipe | Epicurious

[@bl6973]

I enjoy how this has no fluff, just a guide

[@davelawandra2286]

Fluff?

[@bl6973]

@@davelawandra2286 no b.s. no crazy intro, no cinematic shots. Just clear, concise camera shots and a presenter

[@jpallen6523]

I 100% agree. I was considering buying a nice set of enameled cast iron cookware but now I think I can make a better decision.

[@drunkenmasterii3250]

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.

[@bl6973]

@@drunkenmasterii3250 true, its not the world's most in depth or the best guide

[@somakuruso]

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

[@karlisgama7316]

and we call it COMAL! Essential in every mexican household!!

[@TheDevSea]

I’d honestly be a little nervous making a quesadilla in it. Not much of a bumper for holding cheese 😂

[@guser436]

Use a tawa it's great for heating tortillas

[@RosieSquall]

jajajaja Usa una tapa metálica de un bote de pintura para hacer un comal y ya, wey. Esos son los mejores comales.

[@iwillruletheworldyay]

i have one and that is all i use it for and sometimes regular pancakes

[@fernandomeneghetti]

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

[@thomasduon]

But wok

[@eddyvideostar]

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

[@mattburkett9419]

Lol, he ruined by showing he doesn’t know how to use stainless pans to cook. Also, non stick coatings changed the chemical, but there’s almost no chance the new chemical is any safer.

[@barsnack7999]

Not really, he has not idea how to make stainless steel nonstick

[@markfox6786]

I feel attacked 😅

[@muhammadaryawicaksono4232]

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

[@kjeldschouten-lebbing6260]

Except deepfrying for most people, because most supports at home for round bottom wok (aka "real wok") are definately not secure enough for deep frying.

[@festorfamine]

@@kjeldschouten-lebbing6260 How do you think we fried our eggrolls?

[@jacksonanderson7958]

@@festorfamine notice how they said “most people”

[@shelleyphilcox4743]

I use my steel work to cook almost everything. I love it.

[@m..w6877]

@@kjeldschouten-lebbing6260 get a stove wok holder. Use use it and it helps direct heat around the pan.

[@plantedbasedman9845]

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

[@farstrider79]

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.

[@ryanallen2647]

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

[@jonathanm9436]

@@ryanallen2647 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. 😉

[@ryanallen2647]

@@jonathanm9436 I only eat one egg that's why I make one

[@jonathanm9436]

@@ryanallen2647 Oh, haha. I interpreted that you were cooking several, but one at a time.

[@imperator523]

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

[@panpani5079]

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

[@aitotem]

Well now you know what to get next!

[@calico9046]

Me who mainly uses my nonstick pan only for most recipes: *eggs only huh*

[@haonanzhang6759]

@@calico9046 Same lol. Egg seems to be the only item that sticks to everything

[@jaydenfountain9356]

Your kitchen ware reflects your self worth. Treat yo self to a wok and some fried rice

[@sabin97]

i have 3 pots. one of them is a huge one i use mostly just for pizza sauce, chili and very large stews.

[@rosyx7148]

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

[@lajoyalobos2009]

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.

[@WhenDoesTheVideoActuallyStart]

I intensely dislike the weight, I don't understand why carbon steel hasn't fully replaced cast iron.

[@olivertwisted]

@@WhenDoesTheVideoActuallyStart Advantage of cast iron is better heat retention due to that weight, holds seasoning better due to the molecular difference in the materials and it is less likely to warp due to being thicker. Given those advantages, I go with cast iron and deal with the weight, except when it comes to woks.

[@kritikakishore6689]

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

[@Prince_kapoor]

& a frying pan too!

[@mattwhitelock4725]

What about a kadai? Are they commonly used? Or would you include that under 'wok'

[@Prince_kapoor]

@@mattwhitelock4725 yes kadai is also called a wok

[@apaarkhare]

@@Prince_kapoor 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.

[@minimalisthealth]

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

[@izurukamukura9095]

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.

[@Xaero188]

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

[@kuroinokitsune]

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?

[@k.v.7681]

@@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]

@@k.v.7681 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.

[@oisharp654]

​@@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.

[@meblah1840]

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

[@simonholmqvist8017]

I think it would have been better to compare the nonstick pan to a well seasoned (or "broken in" if you like that better) cast iron or carbon steel pan. That would have been an a lot more fair matchup, since they both have a non stick quality. And another note: the seasoning on an ordinary castiron pan tends to last longen than the one on a carbon steel one. This is because the seasoning on a cast iron pan with a lot of pores have a lot more surface area to bond to, making it more difficult to chip it.

[@bigblambino]

It is a fair comparison. With stainless it requires a bit of practice and technique. I make fried eggs in stainless steel almost every morning. Giving the pan ample time to heat up and using a couple tablespoons of high smoke point oil will make the surface very nonstick. By comparison though Teflon pans require little to no technique and relatively little oil. When you try to use a stainless steel pan the same way food can stick quite badly.

[@madelinefireleigh1390]

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

[@sabrinamyers9420]

As someone who’s thought about attending culinary school, I had the same thought 🤔

[@drunkenmasterii3250]

Seriously tho depending on what you're trying to achieve working in a restaurant and watching videos on youtube will probably teach you more than the time you spend in school.

[@GrantMcWilliams]

@@drunkenmasterii3250 The problem is 80% of the KZbin videos are wrong. How do you know which one's to believe. This guy says you need extremely high heat to run a wok, more than home stoves have. However 1.4 billion people are using woks at home without massive heat sources. In a culinary school they'd likely know how to use a wok.

[@alexdu0719]

@@drunkenmasterii3250 I totally agree, I'm from Mexico and never went to culinary school, I started as a dishwasher, 5 years later I'm a sushi chef, working my way to becoming a master sushi chef, watching youtube videos, and experimenting is the best way, in my personal opinion.

[@drunkenmasterii3250]

@@alexdu0719 good luck becoming a master sushi chef! Keep on learning!

[@xcy0n]

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

[@ThomasAT86]

Quality and apropriate kitchen equipment is such a great investment. For me it makes all the difference if I wanna cook or not wanna cook, which actually transfers to how healthy I eat, how often I order food, how easily I can stick to a certain diet, which can all impact my health and bodyweight. Sadly I've had some bad experiences with shops, getting talked into buying equipment that just wasn't the right for me. Glad there's videos like these.

[@marg200039]

Me as the Asian in the kitchen: wok for everything

[@ConneRSensei]

From cooking a piece of fish to cooking fried rice, heck even baking a cake, wok does it all.

[@DayRider76]

I have that same carbon steel stove top/wood handled wok that he showed in the video? Wal Mart special, but yes, I have used it for everything!

[@ac9962]

Me as the sentinelese in the kitchen: stick

[@dodgedabullet670]

NO THANX!

[@noobmaster_69690]

Same

[@gileswestwood]

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

[@una1975]

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

[@itsxerxes6754]

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

[@Cuckoorex]

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.

[@glowner7878]

Any pan is versatile, you can make eggs in a crepe pan, a fry pan, a saute pan, or a wok, etc etc. The Wok is a very niche pan for western audiences because recipes we are familiar with dont call for it. That doesnt mean the wok isnt versatile, im sure you could make a nice demi glaze in a wok, but just as you shouldnt use a fry pan to make fried rice, its better to stick to the correct tools!

[@audreyh6628]

In Australia because of our proximity to Asia we cook Asian food all the time

[@RodeyMcG]

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

[@purplegill10]

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.

[@MarmaladePeaches]

I thought ceramic pots and pans did not do well in high heat because they'll break

[@ccenturionnmc]

Chill out

[@ramblingmillennial1560]

Thanks.

[@BrianPvanOers]

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.

[@justaperson.2280]

Same

[@captainmcd6924]

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

[@CookingbyNatasha]

this was a good one!!! hahahahah!! 🔺🔺🔺🔺🔺

[@luthfihar3211]

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

[@emskiemadarang1179]

Wok is everything!

[@justalurkr]

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

[@SVURulez]

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.

[@nombusontuli2727]

A die hard cast iron fan 😂 they're just so versatile! I do everything, cooking, baking, oven and open fire and they're just so rewarding if you treat them right! Stainless steel and cast iron do it for me 🖤🖤

[@bluujo9328]

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.

[@_Toxicity]

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.

[@andpinto1]

Woks heat up very quickly. You can perfectly use them at home, just choose the right size for your burners. And that carbon-steel wok is not discolored from mishandling. It is seasoned. In fact, it should be like that all over its inner surface. Seasoning is basically heat-treating and burning in a very thin layer of oil, trapped inside the microscopic pores and cracks of the heat-treated steel. In the end, it will go from silver-colored to near black. Every time you use it, you will re-season it. This will make it non-sticking.

[@matn7743]

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.

[@nattygains4104]

I wonder what pan is the best for going Flynn Ryder on my enemies........

[@dominicbeltz9057]

Cast iron great weight

[@aeneasmaniatis2710]

Or a dutch oven

[@ze_kel]

@@dominicbeltz9057 not really a benefit if you ain't got enough muscle.

[@alexis238]

what

[@Nonexistent_creature]

so you gettin hit with a pan? cause rapunzel hit flynn

[@dbkfrogkaty1]

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.

[@LitschiLimes]

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

[@emoryzoellner1093]

Lol this is whats going through my head rn

[@Daniel-dj7fh]

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

[@TarnaBarTM]

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.

[@akiraawooch]

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

[@nickknife9681]

Don't feel bad. I make bolognese and fry eggs in the same pan. xD

[@Chopsticks-ef4il]

yes wok can do anything

[@sunscreen7205]

As a wok main myself, I feel offended “Situational” tsk3

[@Chopsticks-ef4il]

@@sunscreen7205 Ah yes indeed white people will also call chopsticks sotuational and only for certain foods and O feel offended

[@menancingdoge3728]

Heck, wok can do everything. I can even use it as a sheild so my angry mom cant attack me because she love her wok more than she love me

[@herlysarmiento9863]

I am Peruvian, cooking is in our DNA, history, family way of life, and extensive variety of traditional dishes. This is by far the best explanation and analysis of cookware I have come across. So, Thank you very much!! ... subscribed.

[@Warrmachine137]

I use two Lodge cast iron skillets - 6" and 12" - for everything even a little bit of acidic foods and veggies, but mostly fats and protein. I love and take great care of them knowing I'm stripping small layers I've built. Building layers faster than I'm removing them is a fun game for me haha. Love this intro into other pans as I'll be growing my cookware as I can afford it. Copper, stainless and carbon steel interest me the most as well as more of my favorite; cast iron. Edit: Can't wait to get a good wok and some Japanese knives!

[@mrityunjaytripathi5588]

Helper handle on the carbon steel wok can be a good addition to a Chinese wok too. Rounded bottom wok tilts to one side on the home burner because of the handle weight . The helper handle can balance the weight to the other side..

[@kaemincha]

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

[@beyd12]

This isn’t the channel we need. This is the channel we deserve!

[@DesertHomesteader]

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.

[@popenieafantome9527]

Recently we been using our stainless steal pan for baking. If you clean it while its is still warm, it is significantly easier to clean than our glass ones. As for handle construction, my father will never use our flat cast iron because you cannot grab the handles barehanded. When in use, the short handle will heat up too much and we have all burned ourselves a couple times using it since its the only pan we have like that.

[@xxSydneyFox]

This is the bible of choosing a pan. It has all information you need! Thank you

[@kevinw9507]

This dude sounds like he's only familiar with western cookware, and has no clue about woks, but the producers wanted to throw in woks as part of the line up. The uncertainty in his dialogue when he talks about woks shows how unfamiliar he is. Woks aren't necessarily situational, and can be used to stir fry, deep fry, sear, and braise foods (among other things). The material is thin, so you have to adjust for that factor when working with them. The discoloration is from the seasoning that all woks go through as carbon steel cookware. Even carbon steel frying pans undergo the same color change to what the wok is showing. The thing is that the wok hasn't been fully seasoned and only a limited portion of the wok has been used to cook. He is somewhat correct about the non-stick woks. They can still be used on a stovetop, but I wouldn't use them on a 10,000 BTU burner that the other woks are appropriate for, which would vaporize the nonstick coating. Edit: Additionally, woks are fine for home cooking. You just have to understand that you'll need a flat-bottomed wok for most stovetops, food will take longer to cook, and you won't have the wok hei that you'll get from the super high BTU flame burners. Also understand that not all wok cooking requires super high heat. Woks are very nice in that you can move food around to the sides for temperature control as you're cooking.

[@xANDYOUx]

yeah I got slighty irritated when he started on the discoloration part. it's layers created on purpose. not something that accidentally happened :)

[@Bigonewsnetwork808]

so can a skillet dont be biasd .

[@DannyTheBagpiper]

This is by far the best video I’ve watched on this topic! Very informative and straight to the point, thank you! 😊

[@AntBTaylor]

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!

[@SilverionX]

I just use a very high lipped sauté pan called Traktör in Swedish (my native language) for everything. It's great for stews, pasta sauces, ragus and the like. All the good things in life.

[@ErinReagan]

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

[@redbeardreturns3550]

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.

[@Mystic-Midnight]

@@redbeardreturns3550 I mean its useful for Teens starting college and going off and or live by themselves

[@Gebri3l]

@@redbeardreturns3550 there is nothing in the world as important to human beings as cooking lol it require dicipline, work and teaches about life too. It teach kids to grow up respectfull of their elders Teaches Kids how to stay social teaches kids how to take care of their health, people around them and their environment Your teaching them how much work goes into staying alive, healthy and what it took to get them where they are Your teaching them why marriage is important .... There is nothing humans do that's more important than cooking..maybe gardning/farming and making tools for cooking/gathering and hunting. Everything in the world revolves around food Its Good for people who are studying or working or people who just want to get tipsy and have fun It's art, it's science, it's everything Everything humans learn should start with food

[@Morenoo]

Very cool and complete video! The only thing is that discoloration of the wok is a result of the seasoning that is done to the carbon steel wok to make it non-stick, not because a "bad breaking process". That color shows that the wok was properly seasoned.

[@baska168]

I am really proud to have learned how to cook eggs on stainless steel :)

[@justinhalsall4077]

My tip, more oil!

[@vyole1271]

I live by the "hot pan, cold oil" rule

[@fusionxtras]

One thing i would like to correct in this video is the wok cooking. You do not actually need a high power stove if you treat it like a cast iron and pre heat it you can achieve solid results. Most people are also not ised to high heat cooking as well and end up scorching food. Check out chinese food demystified if you want to learn more about chinese cooking and using a wok.

[@aischawiefels3858]

Never knew there was this much to consider... Great video!

[@CoolJay77]

At 15:52 there is mention to seasoning the pan in the oven at low temperature of 250. I take that to be 250 F It is kind of low. You could polymerize flaxseed oil molecules at that temperature but in most cases pans are seasoned at higher temperatures.

[@haryanwar1263]

The great asian chef can adapt and cook in every situation, with only 1 wok

[@sowmithrawulwar2823]

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

[@nehemiahmarcus308]

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.

[@SlavicCelery]

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.

[@hawkswinagain]

Maybe the best explanation I've ever heard about cookware. Thank you.

[@wehcd]

This was very informative and engaging, thank you Epicurious!

[@smievil]

6:58 feel like the helper handle may also add some weight on the opposite end of the handle to keep it more flat on a stovetop, the one before seemed to be tilting slightly toward the handle

[@benyspensierijr.5973]

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

[@seraby7151]

Wok for everything. You can fry, stir fry, deep fry, do sauces, soups and steam(if you have a rack) on that thing. I dont even have the fancy carbon steel one. Just regular cheap steel wok. Seasoning a pan seems like a lot of work so I stay away from pans that require to be treated like a baby.

[@travisnorman]

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

[@dadandsoladventures3111]

I hate coated frying pan. But all of my pan are coated. My husband believes that the sponge I'm using damages the coat. I keep telling him to buy cast-iron pan or any non-coated pans. My dream pan is wok. I hope this time he would listen to me and buy me that things i needed. Amazing video very informative.. this is exactly what i needed to hear..

[@StephenLatimerWoody]

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. 👍😀

[@Mystic-Midnight]

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

[@StephenLatimerWoody]

@@florencecousin5577 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.

[@deansnipah1392]

I love my ALCLAD copper core 14" pan. Its expensive af!! But its a blast cooking in

[@member00]

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

[@henriettalowe4689]

I’ve been using SaladMaster pots for 50 plus years and they are as beautiful as the day I got them. Never been washed in a dishwasher either.

[@juice1530]

Me: “mmm pans interesting” My mom: **has all of these for some reason**

[@amyblake6862]

Me (the Mom): “Hmmmmm, so that’s what I got that pan for..... (wanders into kitchen to look for crepe pan)....

[@LeonFelixRusso]

That was the best all round explanatory clip I've seen. Thanks!

[@kurobanyx110]

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

[@claibo]

No dishwasher?

[@kaworunagisa4009]

Nonstick? Rinse in under a tap and give it a pat with a paper towel, and you're done.

[@gratitud31]

I feel you TT

[@RKNancy]

Ugh, don't get me started with Indian cooking

[@CookingbyNatasha]

ask my husband to do it, he LOVES washing dishes:))) 🔺🔺🔺🔺🔺

[@Illumian84]

Little late to the party, but this showed up on the feed of someone who doesnt really cook much and didnt know they needed this info, but wow has it been helpful, thanks.

[@dejasmith5420]

I need this in a google doc so I can take notes before buying anything

[@JacobVichique]

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!

[@Helixforce]

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!

[@amyblake6862]

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.

[@MrsLyds]

Totally agree! 🙌👍

[@TheQuietRiot]

Absolutely brilliant - so clear and no fuss. Thanks a ton

[@starlightsall]

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

[@hexxf8126]

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

[@tommytran9201]

me: watching this also me: cooks ramen in microwave

[@buttercup2643]

That is very funny 😂😂😂😂😭

[@CookingbyNatasha]

hahahah, easiest way!!!!

[@mdhudghkehegsb]

Perish.

[@mal_loooo3549]

Is that legal?

[@Daniel-dj7fh]

ready made ramen is not cooking

[@Billothy69]

This was a fantastic video. I've been getting more into cooking and have realized that my Walmart nonstick aluminum pans aren't cutting it, but after doing research it's been hard to tell what kind of pans I should invest my money into. It was starting to feel a bit overwhelming until I saw this video, because most other videos talk about the benefits of each one but don't really go into which ones are actually worth getting and what you should use each one for.

[@CookingbyNatasha]

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

[@Reddiscodancer]

Wow that guy just said everything there is to say about pans. What a greatly useful video!

[@chuckychuck8318]

16:42 but I like the metallic taste! Is that uncommon? The French have a saying "la vieille marmite fait de la bonne soupe" which means "the old pan makes the good soup".

[@galbrunfranck9960]

"C'est dans les vieux pots qu'on fait la meilleure soupe" but it's a metaphore on having better relationships with old women with experience than with a young one with no experience ))

[@monetlawton3663]

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

[@laurenrogers5851]

This is the most interesting thing I've ever seen on KZbin

[@jenniferschmitzer299]

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.

[@linguaphile88]

I don't use nonstick cookware at all. To cook eggs I use a well seasoned cast iron pan and they glide around in it easily. 😃

[@alexcorral1915]

or a well-seasoned carbon steel plan. it's not as popular to use these types of pans tho as it requires a bit more effort to get it properly seasoned.

[@linguaphile88]

@@alexcorral1915 I haven't messed with any carbon steel pans yet. Maybe in the future I'll take the plunge. 😄

[@i.donthaveanameanymore]

yep, he did the non stick comparison with stainless which is way worse about sticking than cast iron. eggs tend to be a breeze in cast iron, but if you don't let it preheat (like he did to the stainless) they'll still stick

[@Paperbagman555]

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.

[@100livessasharosa9]

Uncle Roger: Wok, wok for everything

[@menancingdoge3728]

Not for packed rice

[@kavitadubey3188]

brooo yessss

[@muhammedzulfikhar5929]

We need a patreon to ban chilli jam

[@48956l]

Uncle Roger doesn't even cook he just complains.

[@AnytaTsukino]

I heard this comment 🤣

[@Kthx881]

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

[@ryotaarai3816]

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

[@hopegold883]

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!

[@victorcarrillo7618]

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.

[@yber15]

You can fry an egg in a stainless steel pan perfectly fine if you know the right though so you really don't need a special pan only for that

[@theKOmorita]

had both problems with Woks... cheap material discoloring, and then bought a coated one :/ if only this video came like 2 years ago... as always, great explanation from an Expert!!

[@solveigvan808]

My favorite type of cookware isn't covered much here, which is the oven-safe, high-heat non-stick type pans, such as the Ninja Foodi NeverStick pans or the Red Volcano Lavaflow pans. Low maintenance super quick and easy to clean, and great when you need to sear hard and fast.

[@JimNortonsAlcoholism]

They sound toxic

[@alexanderammerl2404]

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.

[@kahl4077]

I've been cooking on a wok for most of my adult life, and it's one of the most versatile pans in my kitchen. I have not had this dude's experience at all. Scrambed eggs, stir fry, soups and stews, frying proteins, yeah. You can use a wok to make just about anything that's not a pancake.

[@sandilobianco6734]

Madam, could you tell me what brand and material? I have a glass top stove and it’s so difficult to find a good wok.

[@kahl4077]

@@sandilobianco6734 Afraid I can't. I got it for 20 dollars at a LotteMart in Korea. I've never cooked on a glass top, I don't think.

[@sandilobianco6734]

@@kahl4077 what a deal! Thanks for the reply

[@ebonimom6964]

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!

[@PierreVilleneuve88]

Thanks M. John Candy, that was quite informative. You could have used the mercury ball test on the stainless pan to cook eggs without sticking 🙂

[@beansly87]

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

[@notdavidj]

Me a student: fry pan for everything

[@katieronnie5741]

Me, in Texas: cast Iron or bust

[@vernon_4411]

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.