/ck/ - Food & Cooking

i think you only really need one non stick pan, just for eggs

Staub/Le Creuset 4qt or 5.5qt enameled dutch oven
Demeyere/All-Clad 3-ply or better 12" frying pan and 6qt pot, and a 16qt stock pot.
Mauviel (or similar quality) 10/12" frying pan (for delicate fish frying or similar) and a 3qt saucepan and or splayed saute pan.

finally a 10/12" vintage bare cast iron skillet (Griswold/Wagner)

>>15716851
When I moved in to my first apartment (3 1/2 MTL), I had with me:
Small frying pan
Medium frying pan
Small saucepan
Medium saucepan
Large pot (for soups and noodles)
A couple of baking dishes (round and rectangular)
Some baking sheets

I've used everything with great frequency; you'd be surprised what you can fit into your kitchen!
As for materials, I just have teflon stuff, and I'm unsure about the exact material of the pots and pans... Still a novice, I guess.
Dutch ovens are cool; my mom uses hers a lot. I don't have one nor do I plan on getting one for a while cuz I don't know what I can do with it desu.

Hope this helps you in some way!

>>15716874
The first few are very similar to what I have:
>Le Creuset 5.5qt
>12 inch All-Clad 3 ply stainless
>10 inch and 8 inch All-Clad nonsticks
>some tiny pot for boiling eggs/warming up leftovers (no microwave)
>some large pot for making spaghetti

>>15716908
>(3 1/2 MTL)
What does this even mean?

>>15716932
Tis the size of my apartment. 3 rooms and a bathrooms.
Idk why it's called like this.

pro here with a city small apartment:
splayed saute pans from 12" down to 6" they nest perfectly for the small cabinet spaces.
2 sheet pans and a hotel pan for braising.
I also keep a 10" cast iron on the stove.

I use aluminum foil and parchment for the rare occasion i need a lid.

>>15716955
>I use aluminum foil and parchment for the rare occasion i need a lid.
wut

>>15716932
3.5 month lease?
$350 monthly lease?
Something about Montréal?

>>15716951
What does MTL stand for?

>>15716961
What's the confusion?

>>15716974
it just seems like a bit of a hassle and hard to put on and take off instead of just having a lid

If I could only have one, probably a 14" saute pan

Stainless steel pot+lid about 2-3 liters and a 18cm non stick skillet with decently tall sides and a lid. Very flexible and should be compatible with almost any kitchen. Pretty sure I could do damn near everything with those.

I currently have a 1-liter steel pot and a 11-inch multi-ply stainless steel skillet and just leave them on the stovetop all the time, haven't needed anything else in a long time. Less hassle that way and I don't really have a lot of space for cookware.
Yes I make eggs and fish in the skillet too, I mastered it a while ago and never have anything stick to it. Fish skin is the most dangerous but when you do it right it gets really crispy

>>15716851
One carbon steel wok for everything.

I only have 2 pans. Large castiron and a stockpot. All a man needs

>>15716851
give me a hungarian mess kit and i'm good
i know they're not the best or whatever, but i'm used to them

>>15716851
De Buyer carbon steel skillet
Large and medium boiling pot, brand/quality irrelevant
Sauce pan, same as above
Le Creuset or similar Dutch oven

If you have these pans you can make not everything but you can make a whole fucking lot

>>15716851
Pic related and only that one. Eat tarbot or other tarbot-shaped food every day.

>>15716851
Steamer and something like wok I guess.

Honestly the only two pans I need to make 95% of my food, 5.5 qt enameled cast iron Dutch oven and a 10.25 inch cast iron skillet.

>>15716874
Unless you have a family or are making lots of soup at one time why get a stockpot if you have the dutch oven?

>>15717473
>>>>>>>>>>>>>>>Logde

Why do you all find multiple frying pans to be absolutely essential to a minimalist set?

>>15717473
Same. But ontop of this I do have a nonstick pan and a small sauce pan.

Yeah, the cast iron gets very nonstick, but I appreciate having the nonstick pan for some dishes.

>>15717486
To make stock...?

Turkey carcass is big.

>>15717640
Certainly you could cut it up for the dutch oven?

i've put some thought into this over the years

my current "minimal" kitchen looks something like:

>3-cup rice cooker that can cook a single 1/2 cup of rice (zojirisuhi)
>electric kettle (for cup noodle and boiling sinks)
>1.5 qt. stainless steel pot (cuisinart)
>ditto 4 qt. (2x) (cuisinart)
>10" cast iron skillet (lodge)
>sheet pan with rack
>mesh strainer
>stainless steel bowl (2x)
>tongs
>box grater
>thermometer
>kitchen scale
>aluminum foil
>aluminum baking pans
>wax paper
>butcher/freezer paper
>wooden spoon
>chopsticks

if i had to really trim down, i could

if i could only bring three items, i'd probably grab the cast iron skillet, 1.5 quart pot, and rice cooker if there's going to be electricity. if not, then i'd grab the 4 qt.pot in its place

it's pretty versatile. the mesh strainer can drain pasta as well as rinse rice, beans, strain deep-fry oil with a coffee filter or paper towel, and a lot of other things. i sometimes use it to drain fat off ground beef over a stainless steel bowl.

you can heat up cans of food in the 1.5 quart pot as well as cook in bulk with the 4 quart pots. if you want spaghetti, two 4 quart pots let you boil in one dish and cook sauce in the other. but you can cook pasta directly in the sauce if you only have one pot (think hamburger helper).

sheet pan can be used to roast vegetables but also do sicilian style pizza and focaccia. also great for roasting peanuts

i've deep fried in the 4 quart pots with a thermometer, but i'm skilled and careful. tongs help here, but chopsticks are all you need if you're skilled.

there's stuff here to make potstickers (the c.i. skillet and 4 quart lid), baked fish (aluminum foil), potato skins (sheet pan), stock, soup and chili (4 quart), grilled cheese, burgers, sloppy joes, tacos of various varieties, quesadillas, hamburger/salisbury steaks, and the list goes on and on

>>15716851

12” Le Creuset Skillet
5.5 qt LC Dutch Oven
3qt All Clad d5 Saucepan
Roasting Pan

I have all of these already except in different sizes.

>>15716851
pic related is pretty good just needs a large stainless stock pot

>>15717773
Not unless you want to do multiple batches.

A 20lbs turkey doesn't fit into a 5.5qt dutch oven no matter how much you cut it up.

>>15716851
I have one cast iron pan and one stainless pan, one small pot, one medium pot and one huge pot that's only used for broth making.

I think I need another stainless or carbon pan and a dutch oven.
anything with non stick coating on it is a planned obsolescence meme for retarded dumb karens who don't know first thing about cooking.

Cast Iron pan, stainless steel pan, and a couple stainless pots of different sizes.

>>15717025
Naww it's easier, just throw that tin foil in the trash when you're done cooking and don't have to worry about washing another piece.

>>15716851
>wok, big
>frying pan, big
>frying pan, small
>pot, big
>rice cooker, $15

Right now I have
>32 cm stainless steel wok
>28 cm (11 inch) stainless steel pan
>24 cm (9 inch) non-stick pan
>Lodge combo cooker (10.25 inch shallow and deep skillet), with an extra lid
>stainless steel pots of different sizes, medium one (about 3 L) gets the most use
>rice cooker

I’m pretty content with this. I’m thinking about getting a small stainless steel pan as well but it might be overkill... And one day, I’ll get a proper enameled Dutch oven.

Recently I got a 28 cm/4L saute pan (inner diameter), it’s huge but great for one pot meals like pastas. I’m still unsure about it because of the size, since my stovetop isn’t very big. I’d go for 3qt all-clad if I lived in the US. The brand of the pan I have has very good products nonetheless. I think about getting a smaller 24cm/3L as well, but that’s just autism.

>>15720749
Based

Just this. Big fucking saucer pan made of COPPER

>>15717886
>Skilled and careful
Is it possible to learn such power?

>>15720749
Your first three "essentials" serve /essentially/ the same purpose

>>15721663
>certainly not copper
>certainly not a saucier

shitty post, bud