/ck/ - Food & Cooking

>>12910963
Thin teflon pans and metal spatulas

3-ply stainless is the standard

5-ply if you've got money to play with

Some actual copper if you know what you're doing and can afford to spend that sort of money.

>>12910974
Yes this!

OP, don't be lazy. You could do some research in like 20 minutes online, you don't need to ask us here. But if this is a genuine query ask a better question (show you've done some research and ask something specific and/or give an idea of your requirements) and maybe you'll get some on-point answers.

just get takeout

Whichever is most appropriate for the foods you intend to cook on the heat source you have available.

>>12911042
doesn't copper leach into the food?

>>12913678
It's usually only on the outside of the cookware where it doesn't contact the food or else sandwiched between stainless steel.

All-Clad

>>12910963
cheap shit until you're 30

>>12913715
more like all-chad

>>12910963
All-Clad for stainless. Le Creuset if you want a cocotte/dutch oven.

Why not experiment, get a pure metal steel one, you will hate it for anything not stew or soup, plus cleaning is a bitch. Cheap non stick is good if you don't use metal utensils on it. Pans over 50$ are overpriced. They probably work well but cheap pans have done fine by me

>>12914058
>cleaning is a bitch
Just scrub with steel wool, soak before if it looks hard. How is this difficult? Non-stick is worse because you have to be gentle so you don't ruin the coat.

>>12914207
Or put water in non stick boil and wipe with sponge, that like 3rd grade Mexican skills

>>12914248
Every mexican I've known leaves a thin layer of grime on their dishes. Absolutely filthy people.

>>12910963
Cast iron and open hearth

>>12910963
For general cooking you’ll want stainless with an aluminium core. 3-ply though 5-ply is good as well, but the difference is negligible. All clad is the best.

You’ll want a cheap nonstick pan (Tefal or so) for eggs.

You’ll want a cast iron for searing over high heat (though you can use your stainless pans, but it’s debatable which is best for searing a steak for instance). For this a cheap brand like lodge will do.

You’ll potentially want an enambled cast iron Dutch oven as well, for cooking stews and braising over low heat for long periods of time. Le Creuset are by far the best. They should never be used over high heat btw.

For utensils and things of that nature Oxo good grips are generally high quality, but certain utensils have specific brands that are the best, like microplane for microplanes obviously or rubbermaid for spatulas.

America’s test kitchen on YouTube are good if want to find what specific utensil or gadget is the best. Their tests are thorough and very well done.

>>12914409
Cast iron Dutch oven builds fond better

>>12913803
This guy wants you to spend too much. And Le Creuset are rather famously heavier than needed, and, the quality of the enamel ain't what it was – I've seen it worn through by shelf wear. Shelf wear! When people who bought it in a previous generation and have used it for 30+ years can have zero wear on the cooking surfaces.

OP you can get decent results from what many reasonably priced layered stainless pans. A high pricetag is not a guarantee of quality. A lower pricetag is not a sign you'll be getting an inferior product.

**Do not** think you need the layering to go all the way up the sides. In fact for many pans I think this is something you specifically want to avoid, because their superior heat conduction makes the sides get too hot, leading to scorching at the edge. What you cook on matters here, gas is worst for this but you can get it to some degree over electric rings. I think induction may be immune to the problem.

>>12914058
>Pans over 50$ are overpriced
You’re clueless if you honestly believe this. Anyone serious about cooking knows how much better an All-Clad pan is compared to a cheaper one. The sear you get, the fond, etc, are all much better in a pan that has perfect heat distribution. Not only that but just the way food reacts and doesn’t stick or burn the way in which it would in a lesser pan. They’re also perfectly formed, with the lips around the edges for ease of pouring sauces or for removing food and the ergonomics of the handles that stay cool to the touch and have the perfect weight balance. The fact they have measurements edged on the inside of saucepans as well. Honestly, the difference in quality is considerable and 100% worth the price.

>>12914428
Le Creuset are the best for enamelled

https://m.youtube.com/watch?v=KDfNwXXESiU

I’ve never heard of any being worn away from shelf wear, that sounds like BS. Usually the enamel gets worn away from improper use. Either using them over high heat, washing in the dishwasher or from scratching the surface with metal utensils or harsh scouring pads.

>>12914428
>spend too much
lol poorfag
>heavier than needed
start lifting faggot
>worn down by shelf wear
a poor craftsman always blames his tools

>>12914259
Ok Mr /pol

>>12910963
Official pan power rankings
>Carbon Steel
>cast iron
.
.
.
.
POWER GAP
>the dumpster
>all other pans go inside the dumpster
Don't @ me it isn't worth the time. You're wrong get over it. Cope. Have sex. Dilate.

>>12910963
BUY ESSTEELE YOU FAGGOT

>>12914483
>buy enamel instead of cast iron
>be a huge faggot

>>12913678
It's copper outside with a thin stainless steel (or if older, tin) interior.

Only copper worth buying is 2mm or thicker of pure copper.

>>12910963
Buy ceramics and handmade pots

What are a good set of Pans to get my mom for her birthday/Christmas? She uses cheap non stick stuff and she’s had the same pans for years now. I just want her to have some good high quality pans for once.

>>12915559
>falling for the cast iron meme

>>12915840
I wouldn't bother, she likely has no idea how to use good stainless pans effectively if she's been using non-stick for years.

Stainless requires you to heat up your pan and use enough oil so your food doesn't just instantly stick.

>>12915894
>lmao no fond
>too stupid to oil a pan

Buy a crock pot already

>>12914207
>>12914058

I've been cooking for a long time but I'm a /ck/ noob so please explain to me what's the point of steel pans ?
What can you do in those better than in a non-stick pan, except burn whatever you put in ?

>>12915911
Not only that but technique is important. People that constantly stir or move meat will find that it sticks. A chicken breast for instance will initially seem to stick to the pan, but you're suppose to leave it for around 7 minutes before turning it, at which point it will be loose and will have developed a perfectly golden crust and the pan will have good fond.

>>12915840
That said, All-Clad D3 or D5.