/ck/ - Food & Cooking

>>14890722
>That is my analysis you FAGGOT !
ok ok relax please

>>14890722
>dutch oven
weird way to say clay pot

I wish I could come over to good reason to buy a Dutch oven

I started off with Calphalon and cast iron 12 years ago when I moved out, now I basically mainly ise my 3 Le Creusets (dutch oven, pan, balti), 2 All Clads (12 inch pan with lid and pot) and my de Buyers. It was absokutely worth the extra money and the people who call those brands memes are just poorfags who cant afford nice things, like the /fa/ggots who say Levis are fine and trash on raw denim

>>14890777
what possible reason is there to now own one? literally the most versatile piece of cookware out there. i make 80% of my meals in one.

>>14890779
>people who call those brands memes are just poorfags who cant afford nice things,
completely and totally agree. though, idk if the balti is worth it, at least for my own uses.

we have similar set ups it seems, 95% of the time i am using an LC dutch oven, braiser or an all clad 12 inch. really all you need.

>>14890831
What is that? Post the recipe. I WOULD absolutely eat it.

>>14890855
sloppa shit

>>14890831

I didnt even pay for the balti, I really like pajeet food so I thought it would be cool so I just redeemed all my Amazon points for it. If you can get a deal on it, its a fun thing to use and looks really nice but I mainly use it for reheating small portions rather than actually cooking a whole curry.

>>14890855
midwest chili with beanie weenie. next step is to add 4lbs of cheddar

Can someone recommend a cheap nonstick 11"+ pan that's suitable for a glass induction cooktop? I don't want to scratch it or my landlord will freak the hell out, so he insists it have a flat bottom. Nearly every one I've looked at has an embossed logo that I think might scratch it.

>>14890871
can you just pls
why

>>14890886

This depends on your definition of nonstick but heres a 10 and 12 inch set for $60

https://www.williams-sonoma.com/m/products/calphalon-premier-nonstick-fry-pans-10-12-inch-set-of-2/?pkey=s%7Ccalphalon%20nonstick%20pan%7C39

Alhough, if you dont mind putting in more money, I suggest a multi-ply stainless steel pan. Non stick will give you like 18 months to 24 months at most, an initial larger investment in say, All Clad will over time save you a lot more money than if you bought non stick.

>>14890926
>>14890886

Fuck ignore this post, didnt realize you needed induction safe which this is not, but the rest of my post still applies

>>14890926
>calphalon
>williams sonoma

>>14890886
>I don't want to scratch it or my landlord will freak the hell out, so he insists it have a flat bottom.
you are in a bad landlord situation, I'd know I've been in many over the years, but that's just not right.
anyways in my scant months using a doublewide induction cooktop, I've settled into placing most pots and pans on silicone potholders/trivet mats. the induction works magnetically through the temperature-insulating material and keeps the hot pan from transferring too much heat back onto the ceramic cooktop. manual says primarily to avoid starchy flours, sugars, and abrasive materials (a green-scrubby-sponge would etch the surface I'm pretty sure) and I've experimented with teatowels and etc. underneath my potsnpans but not all of them held up to a pan at-temperature, but almost anything would likely work to keep the surface precious. but average wearandtear is expected, landlord's being goofy about his rental property.

>>14890939

Hey he asked for cheap thats why I told him Calphalon

>>14890777
aldi just had a 6qt one this week and a 4.6qt one a few weeks ago. both under 30 bucks.

>>14890953
i just hate calphalon so fucking much
but you are right friendo carry on

>>14890945
Yeah he's definitely a sperg about it, but it's my only real issue with the living situation. He's also my roommate and never uses it; he just bought one because it looked nice lol

I have considered a silicone mat but so many of them have bad reviews it worries me.

>>14890926
Maybe I'm just a retard but I have a lot of sticking issues with the one pan we have, which is a DeMeyere Stiainless steel multi-ply pan. It's great for 90% of the things I make but I mostly want this one for fish, eggs, and dumings

>>14890880
That's either chuck or butt in there. Looks really good and you know that sauce is rich by that ring of sauce.

>>14890990

That makes sense, one of the pros about stainless is that proteins will stick and then naturally release, while leaving enough fond to create a decent sauce, so delicates like fish and eggs will always be problematic. I guess just go with a T Fal.

Also in that other post “definition of nonstick” should have said “definition of cheap” Im just a drunk idiot who cant read and is watching Netflix.

>>14890886
>>14890945 here
also the one thing about my otherwise-nice double-inductioncooktop is that the hotspot is not all that large a radius. depending what you're cooking and how, should be something to consider, I just got a 12" skillet and while I like it for other reasons, I fried an egg in it and The Majority of the surface area wouldn't have gotten hot enough to even cook the albumin into eggwhite while the center hotspot could have cooked it to a crisp. Obviously not applicable to all induction, but, worth considering, the "burner circle" on the cooktop is much larger than the pan's hotspot, whether it was a 12-inch skillet or a 48-inch-wide griddle the same portion of the pan would be cookable-on. fwiw, yours to take or leave.

>>14890979
>but it's my only real issue with the living situation. He's also my roommate and never uses it
ah yes see, this I was commenting on, I learned too late that "Living With 'The Landlord'," means you're not a renter but a Lodger, different unwritten rules apply. can be fun for a while but so much potential to sour very bitterly. I only say it because I've been there, maybe you're Lucky with the capital-L.

>>14890722
One day I'll own a big Le Creuset dutch oven in yellow. There's no way it's worth 10x a Lodge but they sure are pretty.

>>14891065
like anything, there is a point of diminishing returns. is it 10x as good? definitely not, but it is significantly better there is no question. if you had the two right next to eachother it would become pretty obvious

>>14891100

Lord Jesus please take me now

>>14891135
bddddrrrrrrrrrrrrrrrrraaaaaaappppppppp

>>14891100
>>14891171
holy fuck

SHIT ON ME

>>14891100
>>14891135
>>14891171
>>14891205
why do fucking faggot brapposters have to ruin every thread

>>14891212
lmao gay

So can I deglaze in a carbon steel pan or not?

>>14891295

Absolutely. Even in a normal cast iron. Just dont simmer vinegar or tomato sauce in it for hours and you’ll be fine, you can beat up carbon steel and short of yeeting into the sun its hard to ruin.

>>14891339
I'm an idiot. to clarify, we're talking about deglazing with a nice dry red wine, and letting it reduce for a minute or two, right?
Is my worst case scenario having to spend 5 minutes seasoning?
I'm trying to convince myself to get a carbon steel pan.

>>14891366
That will be fine as long as after you clean the pan post cooking you just heat it up on the stove and hit it with some oil or fat to butter the seasoning.

where to get inexpensive pot with no aluminum?
no aluminum is important
seems a lot of things have aluminum layer

>>14891620

Cuisinart SS is really cheap, but you get what you pay for

>>14891717
I've have a set of Cuisinart tri-ply pots and pans that still look perfect after 5 years of daily use.

>>14890722
can anyone tell me what this style of pan is named? it's like a really shallow stock pot or a saute pan with short handles. if I could find this particular one it would be nice.

>>14891717
>>14891978
seems like those have aluminum

I've also been looking at saucier pans. they go all over the place in price on amazon. what features should I bother with? I cook on coils and want it to be easy. right now I've been using cuisinart tri ply. I want a round pan and I definitely want it to be better than the cuisinart stuff.

>>14892176
why do you need to avoid aluminum? it is encased in stainless and should work on induction fine.

>>14892180
a food I want to grow/cook has bad reactions with aluminum

>>14893996
the tri ply stuff is aluminum stamped between two pieces of stainless. there is no exposed aluminum anywhere to react with food. can't find a good cutaway drawing of the cuisinart stuff, but cuisinart multiclad pro stuff is tri-ply and it is the same as the top drawing in this image