/ck/ - Food & Cooking

tri-ply stainless most of the time.
nonstick for eggs

a weber grill.

>>11078746
emerils cookware.

>>11078753
i have a lil smokey since im single and it's perfect

pots, pans, grills, griddles, baking pans, baking pots, ur mums sweet pussy lips

>>11078746
Demeyere Atlantis, Breville, Emerilware (made by All-Clad) stainless, plus an update international stockpot. Lodge and Griswold cast iron, All-American pressure cooker/canner. Asian market wok.

Got gifted some red copper cookingware

They're not bad

>>11078746
stainless. it seasons well enough to become nonstick and you can still throw it in the dishwasher without worrying about it.

I have a possibly stupid question about stainless: my stainless steel pan is (ironically, perhaps?) stained. I've tried boiling water and soap on it, using a steel wool scrubber, and buying those SOS pads, and it's still stained. Is there a way to get my pan shiny and new-looking again, or is that just what happens to stainless pans?

>>11078904
Have you tried bar keepers friend?

All-Clad, Le Creuset and Mauviel

>>11078904
just use bleach. Let it soak overnight.

Mostly All-Clad and Le Creuset. Was looking into buying some bakeware, would Emile Henry be advised (mostly just have Pyrex/Corningware right now)?

>>11078963
>bakeware
That's some faggy shit, use hotel pans.

>>11078887
how do you season stainless steel? genuinely curious

>>11078904
I use this, makes it shiny
https://www.amazon.com/gp/product/B004SC2G9O/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1

>>11078746
A stainless steal pan
A large non stick pan
A small non stick pan for scrambled eggs
An old ass heavy duty pan which I use for chilli and curries
A non stick roasting pan
Various pots
Some baking tins
Baking tray

That's about it.

>>11078904
Mine looks like shit at the moment but when I want it looking like new I stick water and vinegar in it on the cooktop, bring it a boil and the throw in some baking soda.
Let it sit for a bit. Tip it out, then barkeepers friend, a scour and a little hot water and shitloads of scrubbing.
By the end it looks like it hasn't been used.

All stainless. One saucepan, one frying pan, two pots, and one stock pot. If anything sticks to the metal it can be broken off with hot oil or boiling water.

>>11078746
Stainless steel and cast iron for stove top cooking. I dont eggs so I have no use for teflon.
I have an old nonstickish baking sheet (i think it is aluminum and magnesium?) That i do most of my oven cooking on.

Stainless sautee pans
Small and large cast iron
Cast iron griddle for homemade tortillas, pizza
Dutch oven
Large stainless stock pot
Various stainless sauce pans
Kiln fired clay pot

>>11079051
You don't. Seasoning involves a chemical reaction with iron in the pan. It's basically a special form of rusting. You can't do that to stainless because it contains chromium, which blocks that reaction That's the whole point of it being "stainless". Seasoning stainless is an oxymoron, and it shows the person discussing it doesn't know what they are talking about.

I have a question. I bought a chinese meme knife, but its pretty thick, that one of the reasons i have trouble cutting smoothly trough vegetables? Would a thin blade work better?

>>11080540
You didn't describe exactly what kind of problem you have cutting veggies so I can't answer your question definitively. That said, a thick blade can cause problems because it tends to break stiffer veggies like carrots rather than cutting them cleanly.

It sounds like you have a cleaver for cutting bones, not a general purpose knife. Post pics of your knife and/or describe exactly what you mean by "having trouble" with your veggie cutting.

>>11079051
what the other guy said.
You can make stainless steel nonstick the same way you do with cast iron. Let it preheat at medium to medium high heat for at least 20 minutes then add a little bit of oil to evenly coat the pan.

>>11080566
That's not seasoning. That's just an oily pan.

Did the pan turn black? No? I didn't think so. Not seasoning.

>>11080554
I sharpened it with a wetstone, so i don't think the sharpness is really the issue, but exactly like you described, it's like it's more or less breaking the (harder) veggies instead of cutting them

>>11080605
That knife is not very thick. It should not be breaking veggies due to thickness. The culprit is likely that it has a shitty bevel.

That knife is a piece of shit. It's trying hard to be fancy but it fails on even the basics. It can be fixed but honestly it's not worth the cost, just go buy a $5 Kiwi. It won't look as fancy but it will cut much better.

>>11080634
Alright, thanks for the help. Gonna buy a different knife for like 20 bucks i guess not from china.

>>11080649
You can get passable chinese knives for less than $20, it's just not the one you have. Get one that doesn't try to look all fancy. In fact, do the opposite: pick one that looks generic and boring.

>>11080605
Are you sure he’s not cutting vegetables with the wrong side of the knife?

>>11080683
It was a 10 dollar knife from Aliexpress, so i'm pretty sure it's the knife's fault. Nontheless, i set my eyes on a beauty at the moment, costs 60 bucks, but it's not fron ali, so if i still have the same problem i'll know the fault is on me.

>>11080577
"The process of seasoning fills the minute pores of the rough metal surface with carbonized oil, forming a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and helping to prevent food from sticking."

I think your idea of "seasoning" is more complex that what it really is

>>11080815
That definition is incorrect.

http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/

>>11078746
I use that exact pan, OP.

>>11078746
I used to use the trip plys but then moved to the five ply copper core when i got an induction cooktop

>>11080526
>It's basically a special form of rusting.
that's blueing. seasoning a pan is just burning oil onto it to make a kind of polymer coating. it works better on cast iron because it's more porous.

>>11078746
My favorite pans are actually a small simple saucepan, a cheap ass non-stick wok & skillet, and a cast iron casserole pan. Sometimes I get my pressure cooker out, but not so often anymore. I much more often use my steamer. I love that steamer. Even more so considering it only cost me €15.

>>11080540
A thin knife is a big plus, especially if its for cutting vegetables. Some people even get their knives thinned. A chinese meme knife shouldnt be very thick. Mine is quite thin. Still prefer the good old chef knife though.

>>11080577
>That's not seasoning
i never claimed it was seasoning

Anyone here used Cuisinart tri ply stainless? Considering a set of it as my first grown up set. Currently using a tfal non stick set I got for $30 at Walmart

Demeyere Atlantis pots
Staub frying pan
Victorinox knives

looking at getting Le Creuset bakeware

Some cheap shit from walmart because I live in a dorm and I wouldn't trust any of them with a goldfish, let alone a frying pan

>>11078746
I mostly use tri-ply stainless steel. I find it's the best to cook with. Food sticks in just the right way, developing great fond and allowing for easy deglazing and also cleanup. I have a large shallow casserole that I mainly use. It's perfect for the majority of jobs. I also have some saucepans that I use for boiling water or for making bechemel, or anything of a similar nature. I also have a steamer insert for steaming vegetables.

I then have a non stick pan, that I mainly use for eggs.

And then finally I have a cast iron griddle pan for searing steaks/meat.

Personally I've no problem with any of my pans staining, but you have to be aware of the right temperatures to cook with. The stainless for instance, I mostly use on medium, or even medium low heat. At most only ever going to medium high. Same for the nonstick, which I only ever use on medium. The cast iron is the only pan I use of high. Though this only applies to using unenamled, if I was using enamled cast iron, I'd only ever use it on low/ medium low.

>>11078746
All Clad tri-ply.

I laugh at Mauviel "muh copper" placebofags.

>>11083063
>not having both
>being poor
topkek

>>11078746
The same T-fal set I've been using for a decade. Good steel, heats pretty evenly, washes easy, only cost me ~$50 for two sizes of frying pan, two sizes of sauce pan and a stock pot. I'd like ti to have a larger frying pan, but the two I have are perfect for batching with.

>>11078746
Demeyere Industry 5.
Five ply ss. Good quality and nice to cook with. Also have a piece of shit non-stick pan from IKEA for eggs. Works perfectly fine for that.