[bd307]

I am hungry

[PoorLurker]

Since we've decided wood boards are the best

what is everyone using for stainless steel non stick? I need a stainless non stick pan and am trying to research saute pan or skillet. I want to minimize the amount of pans so I am looking for a versatile pan.

Not sure if I even need a stainless saute pan as I have a nonstick one. Man the rabbit hole of researching this stuff sucks!

Last week, I was researching knives to the point I gave up, got rid of my knife block, and just kept a serrated knife, paring knife, and a chef knife. Found a Bob Kramer knife that felt so comfortable that even my wife noticed how much better I chopped. But the "what else is out there" got to me and about 20 hours of research later on knives, here I am asking about pans, hahaha

[Kolyan2k]

Good stuff

[RickFLM4]

Originally Posted by PoorLurker

Since we've decided wood boards are the best

what is everyone using for stainless steel non stick? I need a stainless non stick pan and am trying to research saute pan or skillet. I want to minimize the amount of pans so I am looking for a versatile pan.

Not sure if I even need a stainless saute pan as I have a nonstick one. Man the rabbit hole of researching this stuff sucks!

Last week, I was researching knives to the point I gave up, got rid of my knife block, and just kept a serrated knife, paring knife, and a chef knife. Found a Bob Kramer knife that felt so comfortable that even my wife noticed how much better I chopped. But the "what else is out there" got to me and about 20 hours of research later on knives, here I am asking about pans, hahaha

We are actually switching from non-stick to stainless, mainly because of getting tired of non-stick pans bubbling, flaking or peeling. We bought 2 skillet / fry pans. One is an All-Clad copper core and the other is a French brand copper core I can't find any longer, but really like. We also have 2 All-Clad d5 sauce pans and did buy one small All-Clad non-stick for eggs. Anything else we buy will be pan by pan over time, as necessary. I'm not buying any more sets of pans.

I just upgraded my knives to Wusthof Classic Ikons (small set of 4 knives with block and shears + bought separate smaller serrated). All the good quality pans and knives expensive, at least to me.

[KenB925]

Originally Posted by RickFLM4

We are actually switching from non-stick to stainless, mainly because of getting tired of non-stick pans bubbling, flaking or peeling. We bought 2 skillet / fry pans. One is an All-Clad copper core and the other is a French brand copper core I can't find any longer, but really like. We also have 2 All-Clad d5 sauce pans and did buy one small All-Clad non-stick for eggs. Anything else we buy will be pan by pan over time, as necessary. I'm not buying any more sets of pans.

Since I built my outdoor kitchen I have been collecting cookware. All my stainless is All-Clad, Fry Pan, Saute Pan (Copper Core On that one), Stock Pot, and roasting pan. I am going to get an All-Clad non-stick soon, not sure what size I want.

In addition to that I like Le Creuset enameled pans and dutch oven, I have a grill pan too that I don't use much. The cast iron is nice for the wood oven, and I also put them on the grill pretty often.

I have another brand of enameled cast iron, one pan, one oval dutch oven, I'll see what brand they are when I get home. They have also been good, in the wood oven and on the grill.

[RickFLM4]

Originally Posted by KenB925

Since I built my outdoor kitchen I have been collecting cookware. All my stainless is All-Clad, Fry Pan, Saute Pan (Copper Core On that one), Stock Pot, and roasting pan. I am going to get an All-Clad non-stick soon, not sure what size I want.

In addition to that I like Le Creuset enameled pans and dutch oven, I have a grill pan too that I don't use much. The cast iron is nice for the wood oven, and I also put them on the grill pretty often.

I have another brand of enameled cast iron, one pan, one oval dutch oven, I'll see what brand they are when I get home. They have also been good, in the wood oven and on the grill.

Forgot about Le Creuset. We have a couple of baking dishes for the oven. Also, I have an Emile Henry baking stone I use in the oven but haven’t tried on the grill yet. We have struggled with cast iron experiments due to humidity here, as well as repeated lack of diligence in care.

[RickFLM4]

I will probably look at 20 boards 20x each before purchasing but keep coming back to this one. It is a little smaller than I’d like but it will be used for food prep (including meat) and maybe serving. It won’t be used to carve roasts or turkeys so it might work.

https://www.amazon.com/Large-Reversi...8EVX93TYGR6PWJ

[AlpineWhite_SJ]

Originally Posted by RickFLM4

Forgot about Le Creuset. We have a couple of baking dishes for the oven. Also, I have an Emile Henry baking stone I use in the oven but haven’t tried on the grill yet. We have struggled with cast iron experiments due to humidity here, as well as repeated lack of diligence in care.

We’re using an older set of All Clad stainless (D3 series?) - 3 frying pans, Small and medium saucepans, medium and large sauté pans, soup pot, roasting pan, large stock pot with mesh basket and medium stockpot with colander insert. Also have a le creuset Dutch oven, circular braiser, and cast iron frying pan. 10 years old and still work/look great. Non-stick is still good for eggs and fish, so recently got a 2 frying pan All Clad set.

For stainless pans, get some barkeepers friend (powder not liquid) to get the stains, polymerized oil and stuck on bits off. Works great and keeps them looking new.

Knives are all Wusthof Grand Prix II, but I do want to pick up a Chinese cleaver and a Japanese chef’s knife soon.

[RickFLM4]

Originally Posted by AlpineWhite_SJ

We’re using an older set of All Clad stainless (D3 series?) - 3 frying pans, Small and medium saucepans, medium and large sauté pans, soup pot, roasting pan, large stock pot with mesh basket and medium stockpot with colander insert. Also have a le creuset Dutch oven, circular braiser, and cast iron frying pan. 10 years old and still work/look great. Non-stick is still good for eggs and fish, so recently got a 2 frying pan All Clad set.

For stainless pans, get some barkeepers friend (powder not liquid) to get the stains, polymerized oil and stuck on bits off. Works great and keeps them looking new.

Knives are all Wusthof Grand Prix II, but I do want to pick up a Chinese cleaver and a Japanese chef’s knife soon.

Yep, we also use Barkeepers powder. Works great. Also try to wash, dry and out away right away. My wife hates that part.

I’ve actually put the Le Creuset pieces in the dish washer. Makes me cringe every time I do, but they seem fine other than water spots that wipe off. We don’t use them much but not sure I’d do it if we used them a lot.

[KenB925]

Originally Posted by RickFLM4

Forgot about Le Creuset. We have a couple of baking dishes for the oven. Also, I have an Emile Henry baking stone I use in the oven but haven’t tried on the grill yet. We have struggled with cast iron experiments due to humidity here, as well as repeated lack of diligence in care.

True cast iron is finicky stuff...or we just over clean everything.

I only have one piece that is truly well seasoned and as non-stick as anything could be, but it is used for only one thing (those pancake balls).

Other then that one piece I have more or less switched to the enameled cast iron (Le Creuset), easier to deal with.

[AlpineWhite_SJ]

Originally Posted by RickFLM4

Yep, we also use Barkeepers powder. Works great. Also try to wash, dry and out away right away. My wife hates that part.

I’ve actually put the Le Creuset pieces in the dish washer. Makes me cringe every time I do, but they seem fine other than water spots that wipe off. We don’t use them much but not sure I’d do it if we used them a lot.

If it’s not plates or silverware it usually doesn’t go in our dishwasher. Glass, wood, knives and pots/pans usually get hand washed.

[RickFLM4]

Originally Posted by AlpineWhite_SJ

If it’s not plates or silverware it usually doesn’t go in our dishwasher. Glass, wood, knives and pots/pans usually get hand washed.

We put daily glasses, but not crystal, in the dishwasher. No good knives, pans or wood though. We do have a pretty good Bosch dishwasher that does a nice job.

[PoorLurker]

Good info guys! Thanks!

I agree with not wanting to buy sets. Sure you get more of a deal break, but I don't want to house so many things. Though I just increased my storage space in the kitchen drastically, I want to cut back on items. I have one pantry door with 3 shelves providing me space for a bag of rice, rice cooker above that, kitchen aid mixer, and on the top - my blender.

Looks so nice to open the door and only see one item per shelf. (it's a fairly narrow shelf)

My next rabbit hole is how to taste... (like a chef)

I need to learn the foundations of cooking so I can tell when yogurt or ... should be added

I am about to message some chefs on Thumbtack and ask if they can develop some curriculum for me. Might be a bit odd as people probably just request a tutorial on how to cook a recipe. I am more of a Chopped chef kind of guy. Open the cabinet and see what I can make from presented ingredients.

[AlpineWhite_SJ]

Originally Posted by PoorLurker

My next rabbit hole is how to taste... (like a chef)

I need to learn the foundations of cooking so I can tell when yogurt or ... should be added

I am about to message some chefs on Thumbtack and ask if they can develop some curriculum for me. Might be a bit odd as people probably just request a tutorial on how to cook a recipe. I am more of a Chopped chef kind of guy. Open the cabinet and see what I can make from presented ingredients.

Pick up Salt Fat Acid Heat (book, not the Netflix show) - it’ll help you understand the concepts of the four major elements so you can get a feel for how to ad lib. They had it at Costco a while back, but you can find it plenty of other places too.

[PoorLurker]

Originally Posted by AlpineWhite_SJ

Pick up Salt Fat Acid Heat (book, not the Netflix show) - it’ll help you understand the concepts of the four major elements so you can get a feel for how to ad lib. They had it at Costco a while back, but you can find it plenty of other places too.

Book goes in much more depth than the series? The series was fun to watch, but it seemed like it lacked the technical detail I was looking for.

edit: just skimmed the first 51 pages on preview and it looks like the depth that I was looking for!

Will pick it up!

[TXSTYLE]

Broke out the electric Deep Fryer recently. Southern Fried Catfish! *drool

[UncleWede]

Originally Posted by TXSTYLE

Broke out the electric Deep Fryer recently. Southern Fried Catfish! *drool

DUUUDE!! I know we're at odds over in the non-Cowboys thread, but come on buddy, where's the invite??? I might have brought rum.

[TXSTYLE]

Originally Posted by UncleWede

DUUUDE!! I know we're at odds over in the non-Cowboys thread, but come on buddy, where's the invite??? I might have brought rum.

Haha! Rum and Catfish. Sounds like a good pair.
Let me know when you are out this way.
In the meantime, lemme know if you need the recipe.

[UncleWede]

Originally Posted by TXSTYLE

Haha! Rum and Catfish. Sounds like a good pair.
Let me know when you are out this way.
In the meantime, lemme know if you need the recipe.

In Cali, most of the catfish flies in frozen

[bd307]

Here is the short ribs that I made over the weekend. Heavenly stuff.

[M_Six]

Originally Posted by UncleWede

In Cali, most of the catfish flies in frozen

Shouldn't be eating flies anyway.

[upstatedoc]

Originally Posted by bd307

Here is the short ribs that I made over the weekend. Heavenly stuff.