/ck/ - Food & Cooking

If you're actually making sauces regularly it's pretty much a no-brainer.

Especially classic french sauces.


With small sauce pans you can get away with only 1.5mm thick copper, but anything larger than a small sauce pan should be 2mm+ copper thickness (which generally means more $$)

>>11970614
I have several. Anyone claiming cast iron isn’t poorfag dogshit crippleware is delusional
>but muh tool for muh job
No. Cast iron is the tool for shit jobs. Just stop.

>>11971135
>makes sure every thread immediately turns into a cast iron pan thread

i've seen tons of those pans in surburban homes. Hanging nicely on line, never been used.
Sure, they make great decor.

For me they always get food and shit stuck to them and get all burnt inside.

>>11971144
>>11971135
Here
I haven’t left Manhattan other than to go to JFK or EWR in 27 years. What are suburban people like? Besides fat and obsessed with NFL teams and dumb shit like that?

I mean American suburban people, I’ve visited the banliues of course. Probably smarter and more cultured than any flyover suburb.

>>11971135
obsessed

>>11971189
>banliues

There's no fucking way you visited the Paris suburbs and thought those people are more cultured than Americans. The town wigger in two piece Adidas tracksuit is probably the best dressed and most cultured person in a typical banlieue.

>>11970614
Copper has better heat capacity (by volume), but aluminum is more conductive, so aluminum clad is a better choice for a saucepan. You're not going to be searing shit really hard so the heat capacity is useless. Conductivity is more important, especially if you're going to be making candy and delicate sauces.

Slightly easier to move around than an otherwise identical pot, more annoying to store away.

i use stainless for most of my pots and pans and its great, good for sauces

It's really good for cooking small portions of rice and pasta. I also eat a lot of soft boiled eggs and I only use a saucepan for those. Thats if you need other uses outside sauce.

>>11971135
Seething

>>11971278
You’ve obviously never met an American

>>11971144
Double dubs checked.
My next door neighbor has a very nice set hanging in her kitchen. Never uses them.

>>11971135
Where did Fe touch you?

Fucking CAST IRON

>>11971309
>Copper has better heat capacity (by volume), but aluminum is more conductive
Am I missing something? Copper should be more conductive. Aluminium only rates around 237 while copper is around 400 W·m−1·K−1

>>11972068
To be fair, how would you know?

If I use a sauce pan, I take the pan down from it's spot, rinse it, use it, clean it, put it back.

Unless you're watching me cook, that pot will be in the same place it always is.

>>11973291
It’s called sour grapes

what? you guys dont make rice/oatmeal/miso soup/ any small soups you made previously and want to reheat?

>>11970614
They are handy if you have burners which will work well with them and you like to make sauces. Too much surface for direct heat makes small batch sauces easier to apply too much heat to. If all you have are giant ringed gas burners that will heat the sides more than the bottom, a small sauce pot will suck. If all you have are electric elements that will heat 2x the space of the pot and cycles, it won't be as good as a smaller ring gas burner or decent induction for sauce making or holding. It also reduces the amount of cleaning a little, but that is a small consideration.

>>11971135
Ever since I got my carbon steel pan I realize this is the real redpill. Cast iron (especially bumpy modern cast iron) is pure crap. It's just a pain in the ass that requires a ton of maintenance to do a half-assed job. People say "if u use it right there's little to no maintenance" but what they don't tell you is that would be true for any heavy-bottomed pan that is used for those 'cast-iron-appropriate' things like steak or roasted veggies.

Roasted veggies were the real redpill. Mine used to come out great in cast iron, but I'd have to re-season monthly and even then i'd get some sticking of onion parts or cheese. Carbon steel produces a better result, stays seasoned longer, needs less upkeep, and actually produces much better food. Also I can clean it in the sink and it's clean in one wipe. I can even use soap and it's all just fine.

I'm actually kinda salty I wasted 3 years of this hobby on various cast irons before switching to carbon steel. I cleaned rusty ass old ones thinking I was restoring them, even sanded down the surface of one once I figured out how modern cast iron manufacturers make a bumpy finish to apply their factory seasoning, which is awful for actual use. All in all I spent quite a few hours outside of cooking just maintaining the damn things and getting new ones ready to cook with. My matfer carbon steel was $50 and it's all I'll ever use now. I even make sticky desserts in it (tarte tatin) and it's perfect.

>>11973905
Sure, but why would I use a pan to reheat a soup when the microwave does a better job, faster, with less washing up afterward?

>>11975049
>but what they don't tell you is that would be true for any heavy-bottomed pan that is used for those 'cast-iron-appropriate' things like steak or roasted veggies.

nope. Must be a black pan for dat emissivity. Copper, stainless, aluminum, etc, heat evenly when they are thick enough, but they don't work as well for baking because they are reflective instead of black.

>>Also I can clean it in the sink and it's clean in one wipe. I can even use soap and it's all just fine.
No different than cast iron. You're just failing at seasoning your iron for some reason.

>> figured out how modern cast iron manufacturers make a bumpy finish to apply their factory seasoning
that's all fiction in your head.
old pans had a bumpy finish too, and seasoning sticks to a smooth pan just as easily as a bumpy one.

>>11973291
>To be fair, how would you know?
I'm not that anon, but it's easy to tell how much your neighbors cook. You can smell cooking, you can notice whether or not they are home during mealtimes, etc.

>>11975049
You sure sound like a huge retard for somebody who's calling everything a redpill.
Oh wait.

>>11975075
So what? It's not like i'm using a saucepan with EVERY meal, unless you're legit spying on me, you'd never know when im using a saucepan or not.

>>11970614
Just get a non-stick. There's no reason to waste money on a stainless/copper saucepan, unless you want to meme or show off.

>>11975558
Oh, I don't care about what other people do with their cookware, I was only addressing the question of "how would you know".

>>11975577
different tools for different jobs.
and there's absoloutely no reason to ever get a nonstick saucepan. Nonstick fry pan? Yes. Nonstick saucepan? Lol. If your saucepan needs to be nonstick then you don't know how to use a saucepan.

>>11975609
>then you don't know how to use a saucepan.
....the reason it's nonstick is because it needs a layer on top of the (cheap, light and extremely heat conductive) aluminum, on which you should never cook directly.....
You should really learn to understand cookware before you try and give advice.

They are an overpriced meme. Even high end restaurants don't use them. But good luck.

>>11975629
>the reason it's nonstick is because it needs a layer on top of the (cheap, light and extremely heat conductive)
I prefer enameled aluminium to non-stick though. Lasts a lot longer and looks nicer.

>aluminum, on which you should never cook directly.....
Japs loves their bare aluminium pots. Never seen them anywhere else though.

>>11970614
Here's the skinny.

Yes Stainless is good. Requires little care, a bit of polishing and unlike Fucktards McStarvetodeath above me said, restarunts use stainless and they do quite frequently.

Duxtop makes solid stainless for a reasonable price. All-Clad if money is no object.

Also don't discount cast iron. It requires more care but it will literally last a life time a day is better for searing and slow cooking, that doesn't have to do with sauce pans. For sauces, a good stainless pan is superior.