/ck/ - Food & Cooking

>>11757871
Get cheap shit, save money for when you figure out what you really want. Saucepans really don't matter what they're made of, only if you want them to be pretty.

>>11757883
For now I just really need one 3 quart and one 6 quart pot.

>>11757925
Just go cheap, man.
The cheapest you can find with the thickest base you can find.

>>11757925
For the 6 quart, think about getting a pressure cooker. You can use it as a regular pot, but pressure cook with it whenever you want to too. There's often a regular lid available for them.

>>11758028

I have no issue going cheap. I was just hoping to get some recommendations.

>>11757871
Saucepans: there's no reason to use anything other than stainless with a "disc bottom" (that's an alumium layer inside the base for even heating. Ditto for soup/stock pots.

For pans, there are 4 main kinds. You will probably have reason to use at least two, maybe three of them, and probably not the 4th.
-Nonstick pan: like the name suggests this is for delicate foods that stick easily. Fish, eggs, etc.
-Stainless pan: this generates fond which you can deglaze to make pan sauces. Also good for general purpose use.
-Cast Iron or Carbon steel: for high-heat use, also for use in the oven.
-Copper: for thin delicate emulsified sauces like hollandaise or bearnaise. you probably have no need for that as noob cook.

>>11757925
Update International is cheap and excellent for saucepans, stock pots, soup pots, etc.

>>11757871
Go to goodwill and buy the stainless steel stuff you see

>>11758041
>there's no reason

For cheap cooking equipment try your local restaurant supply store, they are always a lot cheaper than any regular store with cooking shit, it is meant to be sold to restaurants so it is pretty durable and reliable, but if you want a decent option if you’re willing to spend like 30 bucks on a cusinart or 60 on a calphalon

>>11758041
This is an excellent post. The only addendum I'd make is that you can make both hollandaise and bearnaise easily in bowls or even a good food processor with perfect results, so there's no need for copper unless you actually want to have one, it's a perfectly good pan in any case, just expensive.

>>11758055
Disc-bottom stainless pans are extremely inexpensive, and has been for many years. All-clad's patent ran out a long long time ago.

>>11758068
Agreed. I just mentioned copper to be thorough.

a person's first cookware should be stainless steel because it will be the low maintenance optioin that's easiest to clean (scrape/scour) when the inevitable fuck up occurs and you scorch the fucker so it's blacker than the ace of spades.

tldr; start with the one that's easiest to clean. stainless steel

>>11758041
Thanks. I have non-stick and cast iron pans. I use them plenty.

I'm in the market for saucepans and pots. Is there anymore details I should know before shopping around for them?

>>11758077
>extremely inexpensive

>>11758053
>Go to goodwill and buy the stainless steel stuff you see


I seriously hope no one ever actually buys pots from goodwill, do you have any idea what has been cooked in those pots before? What if some meth dealer had been cooking chemicals in them? Hardly worth the risk for a cheap pan.

>>11758100
Any supermarket, wal-mart, whatever will have clad stainless cookware. It's cheap. Or hit up thrift stores and buy it used.

>>11758103
Why would you be worried about residue? Cookware is non-permeable. Also, meth is "Cooked" in a *pressurized* vessel. Normal pots and pans are useless.

>>11758114
But why would you wanna eat out of a Meth pan, the asian girls I bring to my apartment wouldnt be down with that

>>11758095
For saucepans I wish I had a saucier aka one with a curved base so that your whisk fits smoothly and there are no corners in the bottom for roux or something to get stuck in.
For big pots just get stainless steel as that will be cheapest and most likely last for a long time

I have stainless and non-stick sauce pans. I keep falling back on the non-sticks because they're so easy to clean and the sauce just come out without the slightest resistance.

>>11758186
You're doing something wrong if you're stainless saucepans aren't as easy to clean as your nonstick ones. What exactly are you finding difficult to remove from them? Are you burning food in the bottom or something? Rice sticks. Everything else should not.

>>11758192
>you're doing something wrong
Nonsense. Everything just slides of non-stick. Stainless is known to be the least non-stick of every material. It's just the way it is, don't understand why you'd even argue that.

Whatever you get make sure it has rolled edges.

You can get a nice set of stainless steel from Cuisinart for like 100 bucks with pretty much every size you'll ever need as a novice. Then just supplement the set with a cast iron and a nonstick, and you're good to go.

>>11758205
Are you, perhaps, trying to saute foods in a saucepan or something? Saucepans are for cooking liquids. There should never be anything burnt to the pan or stuck on it.

Washing a saucepan should be no different than washing a bowl or a cup. It should come clean that easily. If it doesn't you're doing something wrong, like using a saucepan for a saute pan's job.

>>11758205
look up the word "stainless" and then have a little think about what you're doing.

>>11758205
Nonstick shills btfo. Yeah, there was I tiny spot that stuck which I wiped out with a paper towel and that happens with your "nonstick" bs as well after a couple of uses.

>>11758234
I hope you realize that "stainless" refers to rusting, which is a chemical reaction. It has nothing whatsoever to do with "stains" in the casual conversation use of the term.

>>11758139
Thanks

>>11758530
if that was the fact then it would be called "rustless"

fun fact: rust is iron oxide. that's iron (like cast iron) plus oxygen (that stuff in the air). there's your chemical reaction.

enjoy that cast iron oxide.

>>11758564
>if that was the fact then it would be called "rustless"
That would be logical, yes. But sadly it's not true.

>>rust is iron oxide
Yes, that's the point. The chromium added to stainless steel stops the iron from reacting with oxygen to form rust. That's how stainless steel works. Normal stains have nothing to do with that. The only thing "Stainless" about stainless steel is that it doesn't rust. It still "stains" in every other way.

>>11758584
>chromium
actually it's the nickel component that prevents the rust. chromoly steel bicycles rust like no other.

stainless is stainless. dee double you eye.

>>11758584
having fun on wikipedia?

>>11758221
I agree with this.

>>11757871
You only need one non-stick frying pan. Everything else should be stainless steel.

>>11757871
personally, I would go with stainless try-ply for sauce pots stock pots. I would also have an 8" & 12" non stick pans.

You can actually get nice try-ply stainless cookware for a deal. Example - 2 nice sauce pans:

https://www.amazon.com/Cooks-Standard-Multi-Ply-Stainless-Saucepan/dp/B00421AYIG/ref=sr_1_5?ie=UTF8&qid=1547520148&sr=8-5&keywords=duxtop+saucepan

Thank God the cast iron kiddies have already gone to sleep, this thread is actual good advice

>>11758133
You really need to stop larping like this it’s not healthy.

Stock your kitchen from good will to start and then look at America's Test Kitchen's product reviews for specific product reviews.

>>11759504
Might as well go all clad to begin with since that is what they shill.

I like cheap
This works fine

>>11759991
>I like cheap
>This works fine

I like cheap
This woks fine

You had ONE fucking job.

I use an old enamel dutch oven frequently, and a small nonstick frying pan the size of a dinner plate for most everything else. Stainless steel stuff is good, non-stick stuff will get scratched up eventually. nothing really beats a non-stick pan for eggs so keep that in mind

>>11757871
>What kind of saucepans, pots etc. do you guys use?
Stainless pot, stainless pan, cast iron skillet, and non-stick pan.

>I'm a novice at cooking, so should I get non-stick cookware?
They're very convenient. Heats up fast, no seasoning required, easy to clean. But keep in mind they can't stand high heat. If you're going to use them with induction cooktop, make sure you check whether the cookware is compatible (has a magnetic layer that reacts to induction heating).