/ck/ - Food & Cooking

>>10617598
>Cast Iron Skillet
>Garlic Press
>A Santoku - Henkles or Wustof only
> A set of stainless pots
>2 cheese graters
>Wooden spoons
>Lots of Spatulas

What is the point of a stainless steel pan?

>>10617598
Everything gets cooked this way. Or in the microwave.
just toss the Alzheimer's foil out when done.

Good santoku or chef knife
Large cutting board
Medium cutting board
Small cutting board
Non stick pan
Large pan
Medium pan
Small pan
Large pot
Medium pot
Small pot
Some silverware
Can opener
Spatula
Wooden spoon
Measuring cups

>>10617641
>Garlic press
Heresy!

>>10617785
>Good for searing
>Nearly eternal durability
>Can be inserted in oven

Is it safe to cook kidney beans in an Instapot on the default bean cook mode without boiling the kidney beans first?

Just got my first cast iron pan. Should I go out of my way to season it with flax seed oil or can I use other oils without a problem?

>>10617598

Someone who can't cook:

Non stick frying pan (thick base)
Silicone set of assorted utensils (spatula, spoon, thongs etc)
3.4 quart pot (thick walls/base)
10 inch stainless steel chef knife
Measuring spoons and cups
Thermometer
Colander or big strainer

That should get you by until you pick up skills and recipes. I've only bought cookware as a step towards cooking something new. You shouldn't have shit you dont know how to use.

>>10618972
Flaxseed oil is generally agreed to give the "best" quality seasoning you can provide.
BUT, that doesn't mean you have to use it.

Any oil will work, though certain oils will provide a flaky seasoning that can chip easily.

Flaxseed oil provides a seasoning that is nearly impossible to fuck up through normal use. Even when cooking with acidic foods.

Just picked up this copper pot the other day.

Does it need to be re-tinned, or do you think it's fine to use?

>>10618972

What >>10619108 said.

But please keep in mind it's very little oil used in seasoning. You run it on and then run it off basically, while it may look dry, there will be oil there. Dont over apply oil and dont get hung up on the color of it being even after cooking, it'll even out with more cooking.

>>10619113
also, dat lid

Still can't believe it was $5.

About to go out and buy a set of pots and pans. And recommendations on a good one for a poorfag? Coming from literally dollar store tier cookware, so anything will be an upgrade, but if I can get some nicer stuff, that would be good.

>>10619138
Any*
It's early

>>10617785
>jack of all trades
>no maintenance
>easy to clean
> non-stick if you know what you are doing
>can go from range to oven
should i go on?

>>10617641
>Garlic Press
>A Santoku
gee bill, two cheese graters?

>>10619138

Tramontina

Cheap and good. But if you can, go to a restaurant supply and check it out. Very cheap aluminum pans made to be destroyed by coked up, anti social and poorly paid staff.

>>10619138
Budget?

pestle and mortar, senpai. the unsung hero.

>>10619172

I tend to agree with you, but it's not something everyone might desire. Grinding up your own stuff makes for better meals (spices, guacamole, garlic) yet it's not as ubiquitous because people dont care about the difference and they find even that too labor intensive (its not).

>>10617641
Santoku is a meme, get yourself a real Euro chefs knife.

>>10617598
Make sure all of the pans you buy can go in the oven

How do you feel about 60''-wide ranges?

>>10620958
Good, though in a home kitchen it needs to be a mixed top, no point in having 60" of pure burners.

My ideal would probably be the La Cornue Chateau 180 in the N5 configuration.

Sadly at a cost of around $50000-70000, it's a bit out of my budget.
And it's a bit larger than 60", it's about 70" wide.

>>10619092
What if I can cook though?

I've just been using whatever mom has to learn and have gotten some decent skills

>>10620958
I mean, as long as you have the gas pressure to support it

>>10617785
Deglazing, my negro.

>>10620958
Bigger is better

>>10617931
Is this serious? Why would you need more than one cutting board? Why would you need medium size pots and pans? What can they do that that large or small size can't?

>>10617785
Its for your retarded room mate to burn because he too fucking dense to clean any other pans. Then you scrub it for thirty minutes to get rid of the burnt marks and the he fucking burns again the next day like an asshole.

Anyone that uses nonstick cookware deserves to be executed.

>>10623195
I agree that small cutting boards are silly.

As for pots and pans, I generally prefer larger ones. You can always cook a little food in a large pan, but vice-versa doesn't work. That said, sometimes you need smaller pans: your rangetop probably doesn't have room for all large pans at once. You might need to simmer something in liquid where larger pans are impractical, etc.

>>10617785
It has all the advantages of a cast iron pan and none of the disadvantages.

>>10624105
Nope. Stainless steel has far worse thermal conductivity than cast iron does. It cannot take seasoning, which means it's "nonstick" properties aren't as good. It's also not black in color which means it won't absorb heat in the oven as well when used for baking applications.

Different tools for different jobs, bro.

>>10623195
>Why would you need more than one cutting board?
Isn't it to prevent cross contamination with meats? That's at least why I use two anyway

>>10624134
For restaurants it's advised to have separate color-coded cutting boards for different foods. But that's because commercial kitchens are often busy as hell with multiple people working at the same time so it's easy for cross-contamination to happen.

At home is a different situation. There's usually just one person cooking so its easy to keep track of whether or not the cutting board is clean or not.

Most of the time coss-contamination is moot anyway. If, say, you're cutting up meat and veggie for a stew it does't matter if you cross-contaminate because everything is going to end up in the same pot to be cooked anyway. If you're cutting meat first and then you need to cut veggies for a raw salad it's no big deal to wash the board in between.

>>10624115

>Stainless steel has far worse thermal conductivity than cast iron does.
All modern stainless steel cookware has a copper (or at least aluminum for the cheaper ones) so thermal conductivity is not an issue.

>It cannot take seasoning, which means it's "nonstick" properties aren't as good.
It can take seasoning but it needs to be maintained more often. And it's really not hard to avoid sticking with a stainless steel pan, you just have to watch the temperature.

>It's also not black in color which means it won't absorb heat in the oven as well when used for baking applications.
This doesn't apply to the infrared spectrum.

>>10624183
>All modern stainless steel cookware has a copper (or at least aluminum for the cheaper ones) so thermal conductivity is not an issue.
I never said it was an "issue". I said it was different.

>>It can take seasoning but it needs to be maintained more often.
You seem to be confusing a layer of grease with actual seasoning. Seasoning involves a chemical reaction with the iron in the pan. That doesn't happen with stainless.

>>And it's really not hard to avoid sticking with a stainless steel pan, you just have to watch the temperature.
Again, they are different tools for different jobs. Cast iron or carbon steel for super-high-heat use and searing. Stainless for when you want to generate a fond so you can later deglaze & make a pan sauce.

>>This doesn't apply to the infrared spectrum.
Sure it does. Check the directions on any box of brownie or cake mix. It will give you different baking directions depending on if you have a black baking dish or a shiny/silver-colored one. Modernist Cusine also has a good discussion of this; in vol. 2.

>>10624183
>thermal conductivity is not an issue
The point isn't that stainless is problematic, the point is it is worse than other things.

Whats a relatively cheap but reliable dutch oven I could purchase?