Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
Powder Bar Keepers Friend is elite for cleaning pans and likely many other things. Highly recommend it.
+1. Whenever I'm annoyed by the look of my stainless a little BKF cleans it right up.
As for recommended pans, I also have a 12" All Clad D3 that's super versatile and a 10" Made In that I probably use more often for smaller meals. Both great, 10/10 would buy again.
I'd like to commit to a few stainless pans to replace the old beat up coated ones I have. Everyone's positivity here is reassuring.
This may seem like a pedantic reason to not get one, but given it is necessary to get them quite hot to cook & not have food stick... how messy are they generally? In terms of oil, fat, etc. spraying out of the pan onto the range. Our household is particularly OCD about cleanliness. :p
I'd like to commit to a few stainless pans to replace the old beat up coated ones I have. Everyone's positivity here is reassuring.This may seem like a pedantic reason to not get one, but given it is necessary to get them quite hot to cook & not have food stick... how messy are they generally? In terms of oil, fat, etc. spraying out of the pan onto the range. Our household
everybody cooks things differently but i do not ever remember wishing our all-clad pans had deeper sides
I'd like to commit to a few stainless pans to replace the old beat up coated ones I have. Everyone's positivity here is reassuring.This may seem like a pedantic reason to not get one, but given it is necessary to get them quite hot to cook & not have food stick... how messy are they generally? In terms of oil, fat, etc. spraying out of the pan onto the range. Our household
Gotta follow "steelpanguy"
High end of medium low. No need to get the pans super hot.
get a cheap one first
it's very different and takes a while to get used to it - ie you need to heat them up to a certain point where water drops flicked upon the pan form into dancing balls
if you start with a nice set, you'll look at ugly stains the rest of your life each time you cook - to the point where you're unsure of using it to cook in front of guest who may think you're using a filthy pan
everyone who starts in raw has pans that look like this within a week so may as well pop that learning curve on something cheap to minimize this (which will happen anyway)
I'd like to commit to a few stainless pans to replace the old beat up coated ones I have. Everyone's positivity here is reassuring.This may seem like a pedantic reason to not get one, but given it is necessary to get them quite hot to cook & not have food stick... how messy are they generally? In terms of oil, fat, etc. spraying out of the pan onto the range. Our household
everyone i know with steel pans insists it's easy and fine once you figure out how to do it
i think they are lying to themselves as it's always a mess with food that sticks if you're not perfect in your execution and pans that are very difficult to clean
i think a lot of the steel pan hype is more "i'm terrified of teflon pfas and cast iron doesn't seem hygienic"
for me it's cast iron all the way - i wouldn't think of using anything else
To be fair I know a lot of people who don’t keep their cast iron in great shape either.
I love steel & cast iron. Both are great.
I probably still use my cast iron more, except for tomatoey things and smaller pan things.
I use cast iron and carbon steel for most things. Have an anodized aluminum scanpan that is freaking fantastic, a stainless stockpot and saucier. A couple le creusets I was gifted over the years.
Never could get the hang of stainless for a fry pan, I don’t buy the hype of temperature management making it nonstick. Seems too fussy when cast iron and carbon steel are naturally nonstick for the most part. But I will concede that fond development in stainless is second only to enameled cast iron.
yeah each time i cook eggs on stainless steel it's probably 50/50 whether or not they stick
i consider myself an expert in cooking eggs on anything that's not stainless steel - when it comes it's a coin flip if we have something passable or a total disaster
In that case, have you heard of pasta e ceci Probably my favorite chickpea soup/stew dish:Recipe I used is from serious eats:
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Tyty I will do this one first and report back.
Those cheeseburgers look delicious, I’ll forgive you for using the devils condiment.
As far as cleaning stainless:
Adding a little water to the pan and scrubbing gets most of the bits
For harder ones an some acid like lemon or vinegar
For really stuck bits I use cream or tartar
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surely mayo is the devil's condiment for you?
Red - bun needs mayo but otherwise 10/10
I can never keep nice pans in good shape, so I buy cheap ones every 3-4 months and then replace once they start losing their performance
Sincere thanks to all for the stainless recs. All clad d3 sounds like a good starting point. rickroll, I've been watching tutorials going over the list of learning curves you described.
hansmolman, I just had to buy another cast iron because of such the **** care I take of them, so can relate.
I don't mind stains, but also have barkeepers friend on hand. I'm just trying to get rid of ALL non-stick coatings of any kind in my arsenal. So so bad for you.
Related, my MIL rec'd and gifted us this Our Place PFAS-free ceramic pan and have been absolutely loving it. Great for eggs that slide around the pan and never brown, which is my style.
edit: carbon steel may be in play as well.
i agree
round two tonight, intentionally small
maybe a sixth pounder of 80/20 with bacon already blended in
frenches and mayo hiding under the meat
always sambal
and most of what miami feels cheated by is sambal
The king of all condiments. Chicken with baby chicken sauce >>>>>
Fight me
super basic, but tasty and pretty
👍
Looks great!
Made lemon grass chicken spring rolls. Gotta work on my rolling game. I’m used to things being pre rolled these days. Peanut sauce & nuoc Cham. A light and delicious meal.
