/ck/ - Food & Cooking

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>>12439547
I recommend against the set. You get more but the quality decreases. On any given day I use two pans, both non-stick, one sauce pan and one skillet. It’s good to have a variety for flexibility but I recommend getting one good pot, two pans, and one hexagonal iron skillet hand forged in Portland, Oregon, USA by someone who has never posted an insensitive social media post.

>>12439981
Whoops, I said set but what I meant is that i'm buying some stuff individually. I'm looking at the stuff on https://www.webstaurantstore.com/ since it's cheap and I trust restaurant equipment

I don't see myself using a full-on stockpot much at all, which is why I was considering either a saute pan, a saucier, or sauce pan for anything soup or sauce related

>>12440023
Great.
A good test is to buy what you want. I.E. what is in your price range.

Get nonstick if you’re not pro cheffing anywhere. It’s so much more forgiving and allows me to do stuff like throw garlic and cheese directly into the pan, crisp it up, and smash crustini on top and make the best goddamned garlic cheese crisps in yer lyfe daaaawg.

>>12439547
If I were making noobie minimal purhcase right now I would get one 12 inch stainless steel pan and one medium/large stainless steel sauce pan (pot), a 12 inch lid, a 12 inch splatter screen, and that's about it. 4 things, spend money and get a 12 inch pan with a chunky bottom, maybe a copper core or something like that. It helps when cooking with a crowded pan.

>>12439547
don't forget your turkey pan, heh

>>12439547
Will you have ample cabinet space? If not, the usefulness of a set is that it nests, and stacks and stores into a compact space well.

Otherwise, buy what you need one item. Hit up the sales at Macys, and the clearance area at Marshalls or TJMaxx...outlet malls...and you'll get your hands on something nice worth keeping for a long time.

Anyone that says oh, get this or that has no idea how you cook. If single, I'd start out with basics for breakfast, a heavy bottomed nonstick in like 8in, or 10in, and your eggs are covered. If you intend pasta, 3-4qt and strainer. If you wish to do rice, heat some soup, a veggie or so, a nice 1-2 qt with a tight lid and again heavy bottom. A cookie sheet to make garlic bread, and biscuits, and such. Get a jelly roll pan with sides as your sheet pan, and insulated with air and you'll never burn a damn thing, and it'll suit most every need for a while. If you intend to do some one pot dinners, I'd skip the saucier, but go for like a covered slopey sided skillet that doubles as a wok or baking dish, so oven safe handles. Good set of nesting pyrex all sizes of measuring cups for making oatmeal, grits and mashed potato mix in the microwave, or pouring pancake batter.
Nonstick is going to be your answer if you really hate doing dishes. Nothing is as nice as fast wipes with a soapy sponge and dishes are done!

Is there a way to fix stainless steel pans that have gunk-looking smears stained into them from frying eggs, etc.? I wish stainless steel didn't look so fucking ugly after being used.

>>12439547
Yes.

OP here, this is what I have in my cart so far. If you have an suggestions on what to remove and/or add that'd be appreciated

>>12440167
>tfw WebstaurantStore is so cheap
>tfw live outside the U.S. the price ends up being more expensive than buying after international shipping is factored in

>>12439547
wok and cast iron skillet. you'll be set for life