Cooking a Good Everything Else

+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

everybody cooks things differently but i do not ever remember wishing our all-clad pans had deeper sides

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)

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

by VoraciousReader m

In that case, have you heard of pasta e ceci Probably my favorite chickpea soup/stew dish:Recipe I used is from serious eats:

https://www.seriouseats.com/pasta-e-ceci-pasta-with-chickpeas

Serious Eats

Pasta e Ceci (Pasta With Chickpeas)

... See full post

Tyty I will do this one first and report back.

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.

miami has a serious aversion to mayo. sorry I missed your mayo ref

sambal on a burger...interesting! I often use chipotle mayo tbh, but will try sambal, which I love

Of course, what else could it be?

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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.

looks great hans

😃

I’ve been making a lot of my own fried rice lately and yours certainly looks better [emoji106]

Smiley face roll like when you eat it