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Cookware General

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Thread replies: 41
Thread images: 7

My mommy said she would get me some cookware for Christmas this year. I'm looking into getting a wok since I stir fry a lot or I may just get a regular cookware set.

Any suggestions? Nothing expensive pls.
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>>7119502
>mommy
Underage B&
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I never stir fry. Why fry stuff in oil? That isn't healthy.

I simmer food in a pot with water. So I recommend a nice 3 quart pot with pour spout, vents and glass lid.
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>>7119538
>I'm unable to detect a joke

How does it feel to be autistic, anon?
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>>7119502
It's madness to not have a wok if you make stirfry regularly so get one of those.
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>>7119552
It's just a dab of olive oil mate.
>>7119609
In use my gfs usually.
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>>7119502
I got the cast iron wok from Ikea and it's been holding up pretty well. It's cheap and big and good. I recommend it.
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>>7119552
>Why fry stuff in oil?
Because that's literally what frying is.
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https://bedbathandbeyond.com/1/1/398148-cuisinart-kitchen-pro-induction-stainless-steel-10-piece-cookware-set.html

I just bought this set yesterday day with some black Friday coupon for around $100.
All stainless, with an aluminum core.
It's my first set, until now I was just using a mishmash of nonsticks and cheapo kitchen supply store pans. Just cooked with it for the first time, felt good, food came out great. (Chicken breasts with a pan sauce.)
It's no all clad, but they feel sturdy and look nice.
I like the thick bottoms. Gives every thing a good heft. Saucepans have liquid measurement markings.
Only thing I dislike is the handles. They could be thicker.
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>>7119784
Looks good anon.
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>>7119784
Why get a stainless set? What are the benefits of stainless? I have a stainless frying pan and I need to use shitloads of oil to avoid sticking
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>>7119965
Deglazeing and pan sauces for starters.
They can go in the oven and they will last longer as there is not coating that will wear out or scratch.
Some believe the chemicals used in the non stick coating are bad for you. I'm not one of those people though.

Its all about heat control and using fats appropriately.

I'm not saying non sticks are bad. They are an essential. especially for eggs, and anything rich or creamy. They are also much easier to clean.
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>>7120015
I guess I haven't seen much of a need for anything beyond a seasoned cast iron skillet or wok based on how I like to cook. Do people ever try to season stainless pans or is that retarded?
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>>7119604
>feel
>autistic
pick one
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>>7119965
You need heat to sear meats and non stick coating fails after being heated to that temperature
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What's the budget? Tell her to get you a knife (pick out a good one) or a high end saute pan. Little gadets like peelers and mandolins (benriner only), are good too. If she's rich ask for a vitamix.
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>>7120265
Stainless cookware is good for acidic foods, because that damages cast iron seasoning and reacts with aluminum. If you ever cook tomatoes you want a nonreactive surface.
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>>7120317
Nothing too expensive. I think I'm just gonna ask for a wok. Knives would be a good thing to get. I would probably go for the budget tier set.
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To truly take advantage of everything a wok offers, you need stupid-high heat. I mean, retardedly, incineratingly high heat. You can achieve it with charcoal, but otherwise making it work on anything other than commercial equipment is a bit of a lost cause.

I'd go with the cooking set, some nice stainless steel-clad copper-core stuff.
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>>7120015
I cook completely on steel and copper. Not sure what you mean by essential. I made an omelette yesterday, a pan custard tonight. I think non-stick and microwaves are for gay-furs.
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>>7119687
cast iron isn't that great for a wok because it retains heat so well
>>7119502
cheap steel wok from the next asian market is all you need really

>>7119965
you don't need lots of oil

heat up stainless steal pan
add oil
wait until oil is hot
add protein
wait until it gets loose by itself
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Get a regular set of pans. You need a propane burner for a wok
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>>7119502

Be joyful that you still have a Mommy.

Point.
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>>7119502
Get a Scanpan set. Pricey up front, but easy over time. Lifetime warranty. Non-stick ceramic coated wok included.

Just a tip.

http://www.amazon.com/Scanpan-Professional-10-Piece-Cookware-Set/dp/B000NI4EWE/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1448816430&sr=1-8
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>>7121594
>nonstick
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>>7120611
How do you use them? I was once at a rented house and tried to make chorizo and eggs on this steel pan, I started with oil but after 3 mins 1/3 of the meat was stuck to the pan.
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>>7121622
>he doesn't have one nonstick pan to be used for eggs
sets are a dumb idea but you sound like one of those people who tries to use his smelly rancid cast iron pan for everything and then considers matricide if his mother washes it after making tendies
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>>7121825
It's not one nonstick pan for eggs. It's a set of 6 nonstick pots and pans.
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>>7121594
>http://www.amazon.com/Scanpan-Professional-10-Piece-Cookware-Set/dp/B000NI4EWE/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1448816430&sr=1-8

650 dollars for cast aluminum shit with ceramic 'nonstick' coating, top kek
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>>7121795
I just cook. I make eggs on a stainless pan everyday with no utensil. It's just about your proficiency and desire to get better. I can't imagine using a non-stick pan or non-stick spray.
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>>7122625
>I just cook
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Anyone tried ceramic pans?

Seems like a meme, but some people swear by them
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>>7121951
she would be really hot if not for those horridly painted fingernails, and badly plucked eyebrows

2/10 way below my standards would not bang
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In the same boat.
>sister wants a wok for making stir fry for Christmas
>I know pretty much nothing about cookware
>budget is $120

Please recommend me a wok that is't too difficult to use. I know that cast iron needs seasoning, that's it.
>http://www.amazon.com/Lodge-Pro-Logic-P14W3-Black-14-inch/dp/B00063RXQK/ref=sr_1_14?ie=UTF8&qid=1448848341&sr=8-14&keywords=stir+fry+wok
Thoughts? Thank you all.
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>>7119552
I've been told that you can "fry" with water, and a HOT wok but its gotta be really hot and its gotta be a small amount.

Vegetables mostly, seems like a way to impart browning minus oil.
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>>7123177
http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
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>>7123247
So, carbon steel?
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>>7123248
Dunno, I bought a cast iron one with Cantonese style handles before I read this article which works well enough for me but Serious Eats tends to be pretty spot on with their recipes/articles/recommendations so I'd just buy whichever one they recommend.
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>>7122643
That's so good. My post got deleted I wrote something and that was frustration not autism. Thank you so much haha. Really though I use all stainless at home. The amount of lipid and liquid is just experience. For me sticking is about concentration on the cooking and keeping things moving. I just pick a skillet I can clasp my watch to and zip up my jacket. I just cook.
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>>7123238
No I can't see how thats possible. Water can only reach 100C before it physically leaves the pan by vaporizing. The only browning you could achieve is when the water is gone and the vegetables are touching the hot metal.
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>>7123358
also, lid.
Thread posts: 41
Thread images: 7


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