I want all my friends and family to see this. They think my collection of reused, to-go, plastic containers is so ghetto. I want to tell them that, David Chang himself, approves of at least one of my life choices!
it's just smart and better for the environment. (i do note that eventually those takeout containers will break after years. But, so does most tupperware.)
I remember hearing that part of the esteem (douschiness) of a restaurant decked out with copper pots is that they patina like crazy if you're not meticulous about maintaining them. Even if you never cook with them, you have to be diligent. So it's one of those things like, "Look how shiny and red all of our copper is. With this attention to detail, you know our kitchen doesn't serve uncleaned shrimp. Your chicken will not be overcooked, there will be no eggshells, and we don't break sauces. And the bill will shock you." And while I don't know much about French cuisine and never go to pricey restaurants, it seems like a very French thing.
I’ve cooked in a handful of high end, James Beard restaurants… they all used almost exclusively cheap pots and pans. They’re black and burned and NOT all clad or anything expensive with very few exceptions.
Firstly, copper pans aren't that finicky. They're a nuisance to clean, when the getting used, but they're not that bad. The reason why chef's love copper is conductivity though. Copper responds adroitly to churches in temp, so things that require fast heating are quicker to produce, but things that take precise temperature are also easier to maintain. You tend to see copper in chocolatier's kitchens a lot.
He described the All-Clad as the one great thing America produces, meanwhile gushing about his Lodge Cast Iron skillet -- produced right here in Tennessee!
Lodge is not best in class for cast iron. But the best is ridiculously expensive, and Lodge is ~$20. He isn't entirely correct about All-Clad though. The cooking surface isn't that hard to scratch up. (But thankfully it's just cosmetic damage.) And even the cookware that contain copper aren't going to perform as well as Mauviel or Bourgeat, since it's only 20-50% copper vs. 90% or whatever the French stuff is. All-Clad have crappy handles too, although the higher end lines have better handles now. So best in class is arguable. They are very good though.
@@jc3drums916 Lodge cast iron is ok but their new Blacklock line of cast iron is much better. They are not polished but are pretty thin more like some of the vintage cast iron. Now if you strip them, polish and re season they are about the best you can get at a reasonable price without searching for vintage pieces, or paying for the foo foo brands. I don't understand the All-Clad thing? At 20s in he mentions french copper clad specifically Mauviel. The All-Clad line he was talking about was the stainless tri ply which was the invention that put the company on the map. A lot of companies have copied what they do after their patent expired but their manufacturing is world class. I have both stainless tri ply and LDT that are over 30 years old and the handles are cast stainless steel with an ergonomic design that are polished and riveted into the pan. IMO better than the French pots.
You can sharpen the serrated knives, which most of the time are for cutting bread. You do need a diamond hone for the little coves, then take the flat side to the 1000 grit knife stone. Some times just touching up the flat side does wonders. I am too cheap to throw one away. I do have some specialty sharpening goodies in my wood shop for my wood lathe toys, which are not commonly found for knife sharpening.
Rachel T. My aunt just gave me homemade Easter chocolate in, social distancing was practiced, I will wash it and return. Otherwise I won’t be getting Christmas chocolate.
they're also really perfect for sharing food with friends and neighbors no need to return them (unless filled with good stuff to eat) makes life easier
With everybody making sourdough in quarantine these days, try it in your Le Creuset Dutch Oven. The crust is a revelation, thanks to the uniform heat distribution.
Cast iron actually has poor heat distribution, espeically when compared to aluminum and of course copper. However, its volumetric heat capacity and heat emissivity are very high. That's what makes the great crust.
He does a podcast called The Dave Chang Show. It is my favorite podcast. It is informative, funny and very personal. Especially right now as he is talking about his, his family’s and his company’s struggles through Covid19.
You definitely don't want to keep those restaurant take out containers for too long. It's built with a lighter plastic (with unknown chemical addititves) that breaks down more quickly than heavy duty Tupperware. I definitely don't recommend keeping it for too long unless you don't mind the possibility of those chemicals being absorbed into your food. Do some research on the type of plastic and source before you use them in place of Tupperware. I personally recommend airtight glass storage containers. Food smells are less likely to linger in those. Some can also be put in the oven and microwave.
@@Zeus-ne2oe "got milk" is the slogan of the milk producers/industry. So she's basically implying that I'm working for a big glass producer and am selling their product.
The Le Creuset cocotte is a wonderful item, but you can get the Staub equivalent (same size) on sale online for $99 very regularly. Essentially the same product, made in France, for one third the money.
I'm pretty sure that there's no one who comments on here that has a serrated bread knife that's been used for so long that it becomes a back scratcher. That's a lot of cutting with a freakin bread knife. Only applies to pros like David. And im sure he has a few back scratchers of this kind.
Quality over quantity--a lot of the cookware stuff is on the expensive side, except for the cast iron which looks like a Lodge which he mentioned was affordable, but the intention is that you only really need those (and not the set) and they are worth it in the end bc you'll use them over and over again for so many purposes. Also I wished manufacturers didn't produce bad quality cookware that ends up being disposed of, prices are reasonable for the quality, and everyone made a decent living to be able to buy good quality things. I also really appreciate that he mentioned takeout containers for practical reasons but also said that it doesn't need to be thrown out. Reuse!!! The soup containers that are used for takeout are also commonly used in restaurant kitchens too I think.
The only things 1:1 I don't currently have in my kitchen is the cast iron skillet and the thick wooden cutting board... Makes me feel like I am doing something right :)
Yeah a chef's knife is about as essential as any of those items. I think you could swap out the copper sauce pan for a chef's knife and you'd have a more complete functional set of tools. The dutch over would cover 99% of the tasks that the sauce pan would be used for. Plus a $150 copper sauce pan does the same job that a $10 aluminum sauce pan does.
KaMak719 I think they made the list fancy for GQ. I read an article he did one time where he said just get everything at a restaurant supply store. All clad stainless pots and pans, a cast iron, and cheap utensils like that paring knife.
We roast a whole chicken in the dutch oven all the time, also will often sauté aromatics in a dutch oven prior to making a sauce/stew/etc. I wouldn't do either of those things in our Donabe.
I have so many of these things! I don't have Le Creuset though I can like to have one. I do have a cast-iron Dutch oven that I use a lot. And those little plastic takeouts? ? I've got a pile of them! And virtually no Tupperware or Rubbermaid or anything like that. Very very little.
Felt good - we have most of those exact same things in our kitchen, but I gotta have a chef's knife. I have had Mercers and Victorinox which I like but now use the cheapest Shun.
Love my cast iron stuff, I just need the Dutch oven. Never buy non stick for regular cooking, stainless steel is best. As in my woodwork I like to have the best tools I can afford.
lunhil12 Non stick sauce pan is good for warming soup up, since you don’t want too high of a heat anyways. Frying pan, stainless steel. Cast iron is great for frying eggs, searing meat, or baking, but you can’t do stir fry or make sauce.
i can see a use for nonstick when dealing with eggs and certain things that absolutely cannot stick. But, yeah, generally, nonstick pans are hateable things.
Probably a 3.5 or 4.5 quart. Hard to tell since I don't know what size his hands are. But you should get the size you'd need for the number of people you cook for.
Lodge makes an enamel cast iron dutch oven that is a clone of the Le Creuset, about $70 instead of $289. I find the handles on the Lodge easier to hang onto, but otherwise the pots perform basically the same.
Yes and no. Dutch ovens are so heavy that you can't hold them with one hand and move around the kitchen while whisking. Being able to do that is essential for intermediate techniques.
Spunkymunky actually small size Dutch oven works better than Donabe IMO. It’s more durable, with better heat retaining and heat tolerant. Donabe could explode on stove stop if not handled carefully, which can be very annoying.
@@swicheroo1 why would I be moving around the kitchen while whisking? If I needed to move(walk) around the kitchen while whisking I would have a mixer for that.
Soooo.....I have a couple Le Creuset, a few All Clad, a couple sizes of cast iron pans and a blue steel pan. But a silicone cutting board. How will I be judged?
I honestly don't get the cutting board thing, I have a big wooden one and a big plastic one, I always choose the plastic one because it is easier to clean due to it being so thin.
The thin plastic cutting board slides around and it gets too wobbly when you have to process large amounts of food everyday. My personal pet peeve is that, with the knife I use, I bump my knuckles on the counter too much when using a thin board. A thick wooden or bamboo board is more ergonomic for me
@@RAMPWNS they do warp under high heat, and rarely can even crack. Anything can be called “indestructible” if you baby it. The real point is, some things you can abuse and can be fine. Cast iron is not one of those things, although it is tough to permanently damage it
@@RAMPWNS Argument to authority. Your credentials are absolutely irrelevant. Warped and cracked cast iron pans are be easily found at flea markets and antique stores. Their existence is absolute proof that cast iron pans can crack and warp. One does not need to be an expert chef to understand that, they only need to have a brain.
@@gamesgeargadgets so I go back to my original comment? take proper care of your cast iron and it is indestructible. Idk what you mean when you say "babying" cuz maintenance is a part of prolonging anything you buy. Please tell me what other item is better after 50+ years of maintenance, since you claim anything could be "indestructible"
Some great tips. However I would suggest he should change whoever sharpens his knives. Serrated Bread knife can be sharpened if you have the skills to do it. My sharpening guy charges $5 and it comes out as sharp as new.
10 in cast iron pan, 12 inch stainless steel skillet, 6 qrt le cruset enamel cast iron Dutch oven. Pots come in a set of sizes you'll need like at least 3. With the exception of the cast iron pan though the allclad and le cruset are gonna run you $100+ a piece new. I don't even know how much copper pots cost. If you're just starting a kitchen collection I would suggest you start with a cast iron pan and a cheaper stainless steel set that comes with all the pots and skillets. Dutch oven and copper pots are very optional. Personally I think 3 pots, a wok, and a cast iron skillet is good enough.
A cutting board should be of a size best for each cook's available counter space. No one should have to be guilted into buying a high end board so big it can only be comfortably cleaned in a utility sink. Mine is only about 10 by 12 inches, bamboo and works well.
Just moved to a place and haven't stocked it yet. Cooking with just a pairing knife is unbelievably annoying. I think he just forgot somehow, because it's more essential than a pairing knife.
stryfetc1 Literally anyone can learn how to use a sharp chef’s knife safely by just watching a quick TH-cam video??? You don’t have to go to culinary school to learn basic kitchen skills.
stryfetc1 I guess. As someone’s who’s only worked in kitchens, my knife skills aren’t crazy. As long as you’re consistent and not insanely slow you’re fine. And that’s in a professional kitchen. Anyone can own a chefs knife and not cut themselves it takes two minutes to learn the claw grip.
@@jaredwood8163 Agree safety first. In the vein of not cutting oneself with a chef's knife, a honing steel is prob worth it also. A dull knife makes cooking less fun, and more dangerous.
I've been using plastic cutting boards for years. My veggies and meats get cut just fine. Is there any advantage to the wooden blocks other than the fact that they tend to be bigger?
I process for hours. And I break through bone with a cleaver...and mince my own meat with two cleavers. Today, I processed green onions for two hours--very finely. You want a surface that absorbs the shock. Also, plastic sheets tend to slide around, which can be dangerous.
A good knife will likely put plastic into your food if you use the board a lot. Unless tamped with a wet tissue it’ll probably slide around a lot, they can become warped and uneven much easier than wood. The sound isn’t very nice when you’re cooking.
wooden blocks are supposed to be inherently antibacterial, plastic boards are not. you can sterilise them, of course, but that can help degrade the plastic.
Skip the Le Creuset and do a Lodge enameled dutch oven. Very similar quality for about 1/8th the price. Also American made if that counts for anything. Edit: enameled is made in China, non-enameled is made in the USA.
Poor explanations. WHY is copper good? No explanation (ps: it’s heat conductivity, copper has the best heat conduction of any metals used in pans. DS: you want cooper pans lined with tin on the inside - caused pure copper will go bad real fast if you cook anything acidic in it)
I am most impressed with the humble asian wok...THE all-purpose kitchen tool...including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts.....what other kitchen utensil will do it all and last a life time...for $30!!!!!.. Sonoma-Williams???....suck eggs!
I feel like this was video was made for a 19 yr old crypto/hedge fund baby, but then so is the rest of GQ. None the less, good advice on basics. Idk why a 9-10 in chef's knife want mentioned as a needed utility item, but serrated and paring knives were.
Vicol TBH if you just went with the Le Creuset pot, you could eliminate everything else there. Those things are beasts; you can make bread, braise, boil, steam, everything in there. Insanely versatile. The cheap pots? Only do one thing.
Facundo Campos I agree. Sure, a lot of people can’t afford the more expensive stuff, but if you can afford it, why go with subpar equipment? I got a Le Creuset dutch oven, a Lodge cast iron skillet and a De Buyer carbon steel sauteuse. Those will probably outlive me.
Psykel when you can’t afford the good stuff, versatility matters even more. Lodge skillet for example. This way, I can make a mean roast, pizza, and steak. Money very well spent.
Dont keep every take out container. I almost died in an avalanche of plastic containers stored haphazardly in the cupboard over the stove. Dont be a mini hoarder. Throw some out.
you can use a Martha Stewart or other enameled cast iron dutch oven instead of the Le Cruset and you won't be missing much in terms of everyday usability, but it'll be much cheaper
The most asian thing he did was that he washed and kept those takeout containers as his own
Denise Nicole Servanez hispanics do that too😃
I thought everyone did that. Honestly it just sounds foolish if you throw them away and then buy cheap containers that are no better than them
I thought everyone already did that? If they’re not, they should start doing it lol
I’m a white guy and I do that
Just about all adults in their 20s do this. If you have Tupperware then you mom probably bought a set for xmas when you moved out.
The way he hugs that cast iron Lodge pan like its his child; adorable.
They stop bullets too.
I have 3 different size cast iron skillets. They were all passed down and I'll pass them down one day.
LODGE LMAO ITS LE CREUSET
@@isabelsalinas-galindo6505 No it's not. It's a Lodge pan.
@@isabelsalinas-galindo6505it’s very very clearly a lodge
I want all my friends and family to see this. They think my collection of reused, to-go, plastic containers is so ghetto. I want to tell them that, David Chang himself, approves of at least one of my life choices!
it's just smart and better for the environment. (i do note that eventually those takeout containers will break after years. But, so does most tupperware.)
and you´ve got quite some likes going on there ... man you´re going places. leave some b*tches for the rest of us :D
I bought a boatload of quart and pint deli containers and lids, three years ago. I still haven’t run out of containers.
I remember hearing that part of the esteem (douschiness) of a restaurant decked out with copper pots is that they patina like crazy if you're not meticulous about maintaining them. Even if you never cook with them, you have to be diligent. So it's one of those things like, "Look how shiny and red all of our copper is. With this attention to detail, you know our kitchen doesn't serve uncleaned shrimp. Your chicken will not be overcooked, there will be no eggshells, and we don't break sauces. And the bill will shock you." And while I don't know much about French cuisine and never go to pricey restaurants, it seems like a very French thing.
I’ve cooked in a handful of high end, James Beard restaurants… they all used almost exclusively cheap pots and pans. They’re black and burned and NOT all clad or anything expensive with very few exceptions.
Firstly, copper pans aren't that finicky. They're a nuisance to clean, when the getting used, but they're not that bad.
The reason why chef's love copper is conductivity though. Copper responds adroitly to churches in temp, so things that require fast heating are quicker to produce, but things that take precise temperature are also easier to maintain. You tend to see copper in chocolatier's kitchens a lot.
The only celeb chef out of the 100s who presented something practical that I can apply
He described the All-Clad as the one great thing America produces, meanwhile gushing about his Lodge Cast Iron skillet -- produced right here in Tennessee!
rememberozma He said one of the few best in class items made in America. He didn’t say we don’t produce great things.
Lodge is not best in class for cast iron. But the best is ridiculously expensive, and Lodge is ~$20.
He isn't entirely correct about All-Clad though. The cooking surface isn't that hard to scratch up. (But thankfully it's just cosmetic damage.) And even the cookware that contain copper aren't going to perform as well as Mauviel or Bourgeat, since it's only 20-50% copper vs. 90% or whatever the French stuff is. All-Clad have crappy handles too, although the higher end lines have better handles now. So best in class is arguable. They are very good though.
I buy LODGE.... LOVE IT!
i like nashville
@@jc3drums916 Lodge cast iron is ok but their new Blacklock line of cast iron is much better. They are not polished but are pretty thin more like some of the vintage cast iron. Now if you strip them, polish and re season they are about the best you can get at a reasonable price without searching for vintage pieces, or paying for the foo foo brands.
I don't understand the All-Clad thing? At 20s in he mentions french copper clad specifically Mauviel. The All-Clad line he was talking about was the stainless tri ply which was the invention that put the company on the map. A lot of companies have copied what they do after their patent expired but their manufacturing is world class. I have both stainless tri ply and LDT that are over 30 years old and the handles are cast stainless steel with an ergonomic design that are polished and riveted into the pan. IMO better than the French pots.
i NEEDED this. thanks.
*20 mins later*
well cheaper versions of these things.. thank you
paring knife, cast iron pan, take out containers. I don't think I can afford the rest of it. ;-)
Find them used.
You can sharpen the serrated knives, which most of the time are for cutting bread. You do need a diamond hone for the little coves, then take the flat side to the 1000 grit knife stone. Some times just touching up the flat side does wonders. I am too cheap to throw one away. I do have some specialty sharpening goodies in my wood shop for my wood lathe toys, which are not commonly found for knife sharpening.
You should make vid on how to do that. I’d definitely watch it!
My family always keeps and reuses those takeout containers. They actually really do come in handy!!
Rachel T. My aunt just gave me homemade Easter chocolate in, social distancing was practiced, I will wash it and return. Otherwise I won’t be getting Christmas chocolate.
My mom does as well...and I do now too! Helping the planet in the process!
they're also really perfect for sharing food with friends and neighbors no need to return them (unless filled with good stuff to eat) makes life easier
With everybody making sourdough in quarantine these days, try it in your Le Creuset Dutch Oven. The crust is a revelation, thanks to the uniform heat distribution.
Mathew Rose Yeah baked a sourdough in my Le Creuset two days ago. That crust was like a baguette. Amazing
Cast iron actually has poor heat distribution, espeically when compared to aluminum and of course copper. However, its volumetric heat capacity and heat emissivity are very high. That's what makes the great crust.
I used my cast iron skillet to bake the sour dough
I am using cast iron skillet with a pyrex bowl to cover. Worked well!
@@jc3drums916 And the trapped steam. Actually, it's mainly the trapped steam.
He does a podcast called The Dave Chang Show. It is my favorite podcast. It is informative, funny and very personal. Especially right now as he is talking about his, his family’s and his company’s struggles through Covid19.
K Vall I’m gonna check that out. I like this guy never saw him before.
Tainted Life he has a Netflix series called “Ugly Delicious”
You definitely don't want to keep those restaurant take out containers for too long. It's built with a lighter plastic (with unknown chemical addititves) that breaks down more quickly than heavy duty Tupperware. I definitely don't recommend keeping it for too long unless you don't mind the possibility of those chemicals being absorbed into your food. Do some research on the type of plastic and source before you use them in place of Tupperware.
I personally recommend airtight glass storage containers. Food smells are less likely to linger in those. Some can also be put in the oven and microwave.
Ha! Ha! Got Glass!
@@francinecorry633more like "got cancer"
@@noobmaster31 what does she mean by haha got glass
@@Zeus-ne2oe "got milk" is the slogan of the milk producers/industry. So she's basically implying that I'm working for a big glass producer and am selling their product.
The Le Creuset cocotte is a wonderful item, but you can get the Staub equivalent (same size) on sale online for $99 very regularly. Essentially the same product, made in France, for one third the money.
We need a David Chang and Action Bronson collab.
I'm pretty sure that there's no one who comments on here that has a serrated bread knife that's been used for so long that it becomes a back scratcher. That's a lot of cutting with a freakin bread knife. Only applies to pros like David. And im sure he has a few back scratchers of this kind.
Quality over quantity--a lot of the cookware stuff is on the expensive side, except for the cast iron which looks like a Lodge which he mentioned was affordable, but the intention is that you only really need those (and not the set) and they are worth it in the end bc you'll use them over and over again for so many purposes. Also I wished manufacturers didn't produce bad quality cookware that ends up being disposed of, prices are reasonable for the quality, and everyone made a decent living to be able to buy good quality things. I also really appreciate that he mentioned takeout containers for practical reasons but also said that it doesn't need to be thrown out. Reuse!!! The soup containers that are used for takeout are also commonly used in restaurant kitchens too I think.
By me, we have Hispanic scrap metal collectors who regularly.pick up items left out by the trash cart. Anything made of steel or iron they take.
The only things 1:1 I don't currently have in my kitchen is the cast iron skillet and the thick wooden cutting board... Makes me feel like I am doing something right :)
I got a creuset 5.5 qt cast iron pot second. Got a lodge grill pan and cast iron skillet second first.
he holds his pots like his babies
Washing and reusing take out containers...much respect!
Similarities and differences between donabe and Dutch ovens (Le Creuset)? Why do I need both ?
Very informative on investment pieces, great video!
what do you use a copper saucepan for?
No chefs knife? That was the only thing missing i felt
Ability to sharpen is more important than knife.
True but a knife is down to one’s personal preference so suggesting one would be contentious.
Yeah a chef's knife is about as essential as any of those items. I think you could swap out the copper sauce pan for a chef's knife and you'd have a more complete functional set of tools. The dutch over would cover 99% of the tasks that the sauce pan would be used for. Plus a $150 copper sauce pan does the same job that a $10 aluminum sauce pan does.
Chefs knife. Pairing knife. Bread knife. Minimum.
KaMak719 I think they made the list fancy for GQ. I read an article he did one time where he said just get everything at a restaurant supply store. All clad stainless pots and pans, a cast iron, and cheap utensils like that paring knife.
Lol love the fact he says certain things are ok to GO CHEAP. Storage containers. Serrated knife. Just go cheap.
"essentials" copper pot is the first thing he shows
Can someone explain why anyone would need both a Le Creuset dutch oven AND a Donabe?
We roast a whole chicken in the dutch oven all the time, also will often sauté aromatics in a dutch oven prior to making a sauce/stew/etc. I wouldn't do either of those things in our Donabe.
@@johnmilotrain7217 And on the flip side - anything you wouldn't do in a dutch oven that you must have a Donabe for?
@@BenRangel Honestly, if you have the Le Creuset.. you should be all set. I don't know of a situation where the Donabe shines over Le Creuset.
Donabes are way cheaper, so you could conceivably get them in more sizes if doing the same with Le Creuset is out of your budget.
@@pissa2 There are cheaper DO's out there.
It’s funny how all cooks think alike i have all these tools in my kitchen.
his Georgetown alma matter comes off when he shares his intense knowledge oh so non so chalantly
Knowledge? Lol not sure what "different" knowledge he just shared
Long-handled wooden spoon. Used during both prep and cooking, and can be used on non-stick cookware.
„You don‘t have to buy Tupperware.“ If my mother and mother-in-law hear this, they would have hyperventilate. 😂
Yes Yes Yes more dave chang
I have so many of these things! I don't have Le Creuset though I can like to have one. I do have a cast-iron Dutch oven that I use a lot. And those little plastic takeouts? ? I've got a pile of them! And virtually no Tupperware or Rubbermaid or anything like that. Very very little.
I am shocked that there is no wok. I would live with just a wok and a small saucepan.
cant use wok with an induction cooktop
The price tag was still on the bottom of his Le Creuset .. lol
Great content GQ!
0:58 i have a serrated knife sharpener but I'm not sure if it works since i recently lost my only serrated knife
those victornix knifes are real workhorses. we use them one fishing boats
Have the cast iron and all clad and I swear by both. Need to start showing some more love to my cast iron.
where I need to show my cheap SS more love :D
I managed to acquire all of these things and not gain a shred of culinary ability! 🤩
Sounds about right 😂
I can at least flip an egg in my Lodge, can he?
Serrated knives can be sharpened pretty easily. You just need a thin, round sharpening stone.
Felt good - we have most of those exact same things in our kitchen, but I gotta have a chef's knife. I have had Mercers and Victorinox which I like but now use the cheapest Shun.
Love my cast iron stuff, I just need the Dutch oven. Never buy non stick for regular cooking, stainless steel is best. As in my woodwork I like to have the best tools I can afford.
lunhil12 Non stick sauce pan is good for warming soup up, since you don’t want too high of a heat anyways. Frying pan, stainless steel. Cast iron is great for frying eggs, searing meat, or baking, but you can’t do stir fry or make sauce.
Carbon Steel is great. I have two perfectly seasoned pans and I can make omelettes. They are pretty nonstick.
@@martytu20 you can do those things, you just have to do a little more maintenance afterwards. Like a stovetop seasoning before you store it.
i can see a use for nonstick when dealing with eggs and certain things that absolutely cannot stick. But, yeah, generally, nonstick pans are hateable things.
What size is that Le Crueset?
Probably a 3.5 or 4.5 quart. Hard to tell since I don't know what size his hands are. But you should get the size you'd need for the number of people you cook for.
Just buy Lodge;much cheaper;probably just as good as "Le creuset" (cast iron;dutch oven)
Lodge makes an enamel cast iron dutch oven that is a clone of the Le Creuset, about $70 instead of $289. I find the handles on the Lodge easier to hang onto, but otherwise the pots perform basically the same.
Finally the Ted Lasso of cookware !...........Thank you ! ;>)
The Donabe seems cool but can’t a sauce pan and Dutch oven do the same?
Yes and no. Dutch ovens are so heavy that you can't hold them with one hand and move around the kitchen while whisking. Being able to do that is essential for intermediate techniques.
Spunkymunky actually small size Dutch oven works better than Donabe IMO. It’s more durable, with better heat retaining and heat tolerant. Donabe could explode on stove stop if not handled carefully, which can be very annoying.
@@yunxiao7615 they... explode? good to know..
@@swicheroo1 why would I be moving around the kitchen while whisking? If I needed to move(walk) around the kitchen while whisking I would have a mixer for that.
I could tell he was in love with his copper pot!
only thing i would add that he missed is a good chef knife, you can do pretty much anything with a chef knife
Can you also use a chef knife for self-defence? Asking for a friend....
Soooo.....I have a couple Le Creuset, a few All Clad, a couple sizes of cast iron pans and a blue steel pan. But a silicone cutting board. How will I be judged?
I honestly don't get the cutting board thing, I have a big wooden one and a big plastic one, I always choose the plastic one because it is easier to clean due to it being so thin.
The thin plastic cutting board slides around and it gets too wobbly when you have to process large amounts of food everyday. My personal pet peeve is that, with the knife I use, I bump my knuckles on the counter too much when using a thin board. A thick wooden or bamboo board is more ergonomic for me
You also can block bullet with the skillet
I love cast iron skillets but they are definitely not indestructible. I also like David Chang's "all copper" aspirations, lol!
my friend has had his cast iron in his family for 50 years. You're just not taking care of it properly..
@@RAMPWNS they do warp under high heat, and rarely can even crack.
Anything can be called “indestructible” if you baby it.
The real point is, some things you can abuse and can be fine. Cast iron is not one of those things, although it is tough to permanently damage it
@@gamesgeargadgets lmao okay bud. I'm a chef who uses cast iron on the daily, tell me how you know more about using cast iron again?
@@RAMPWNS Argument to authority. Your credentials are absolutely irrelevant.
Warped and cracked cast iron pans are be easily found at flea markets and antique stores. Their existence is absolute proof that cast iron pans can crack and warp.
One does not need to be an expert chef to understand that, they only need to have a brain.
@@gamesgeargadgets so I go back to my original comment? take proper care of your cast iron and it is indestructible. Idk what you mean when you say "babying" cuz maintenance is a part of prolonging anything you buy. Please tell me what other item is better after 50+ years of maintenance, since you claim anything could be "indestructible"
Pre ground black pepper is only okay if you’re renting a ski house or beach house? Did he just call me super duper poor?
Good stuff
You get your own containers for your sanity. Finding lids to 15 different types of takeout containers will make you open your wallet
and don't they start to break down after a bit?
What brand of MSG do I buy?
Don't use MSG - there's no need for it in any cuisine.
Brand: "Aji No Moto" www.amazon.com/Ajinomoto-Monosodium-Glutamate-Umami-Seasoning/dp/B00IH28XDE
www.tastecooking.com/how-to-cook-with-msg/
you CAN sharpen serrated knives
Some great tips. However I would suggest he should change whoever sharpens his knives. Serrated Bread knife can be sharpened if you have the skills to do it. My sharpening guy charges $5 and it comes out as sharp as new.
they should specify dimensions on these, at least in the description
10 in cast iron pan, 12 inch stainless steel skillet, 6 qrt le cruset enamel cast iron Dutch oven. Pots come in a set of sizes you'll need like at least 3.
With the exception of the cast iron pan though the allclad and le cruset are gonna run you $100+ a piece new. I don't even know how much copper pots cost.
If you're just starting a kitchen collection I would suggest you start with a cast iron pan and a cheaper stainless steel set that comes with all the pots and skillets.
Dutch oven and copper pots are very optional. Personally I think 3 pots, a wok, and a cast iron skillet is good enough.
@@sth128thanks!!
It also depends on how many people you feed regularly
Add a microplane and a salad spinner, and you've got it.
...you can sharpen bread knives just fine. Diamond rods do the job...perfectly well.
That isn't a sharpener. A diamond rod re-hones an edge rather than sharpens it. It will eventually loose its edge.
Le creuset pan is brand new, barcode sticker on the back.
Donabe, copper sauce pan, Boos chopping block, Le Cruset and All-Clad are all expensive... too rich for my blood. Lol
A cutting board should be of a size best for each cook's available counter space. No one should have to be guilted into buying a high end board so big it can only be comfortably cleaned in a utility sink. Mine is only about 10 by 12 inches, bamboo and works well.
This makes me wanna watch Ugly Delicious again.
Interestingly, no chef's knife.
Just moved to a place and haven't stocked it yet. Cooking with just a pairing knife is unbelievably annoying. I think he just forgot somehow, because it's more essential than a pairing knife.
stryfetc1 Literally anyone can learn how to use a sharp chef’s knife safely by just watching a quick TH-cam video??? You don’t have to go to culinary school to learn basic kitchen skills.
stryfetc1 I guess. As someone’s who’s only worked in kitchens, my knife skills aren’t crazy. As long as you’re consistent and not insanely slow you’re fine. And that’s in a professional kitchen. Anyone can own a chefs knife and not cut themselves it takes two minutes to learn the claw grip.
@@jaredwood8163 Agree safety first. In the vein of not cutting oneself with a chef's knife, a honing steel is prob worth it also. A dull knife makes cooking less fun, and more dangerous.
Imo a pairing knife is potentially more dangerous than a chef’s knife
3:08 Dutch Oven
I've been using plastic cutting boards for years. My veggies and meats get cut just fine. Is there any advantage to the wooden blocks other than the fact that they tend to be bigger?
I process for hours. And I break through bone with a cleaver...and mince my own meat with two cleavers. Today, I processed green onions for two hours--very finely. You want a surface that absorbs the shock. Also, plastic sheets tend to slide around, which can be dangerous.
A good knife will likely put plastic into your food if you use the board a lot. Unless tamped with a wet tissue it’ll probably slide around a lot, they can become warped and uneven much easier than wood. The sound isn’t very nice when you’re cooking.
Size is really the main thing. It makes a huge difference IMO.
wooden blocks are supposed to be inherently antibacterial, plastic boards are not. you can sterilise them, of course, but that can help degrade the plastic.
No gyuto and the le creuset still had sticker on the bottom
Well, all of these items are obviously new and unused. Just look at the cutting board.
ncix jack?
Lol this is so funny but make more videos like this!!!
So glad they are closed!
U can sharpen serrated knives
Forgot 10” Chef Knife.
Skip the Le Creuset and do a Lodge enameled dutch oven. Very similar quality for about 1/8th the price. Also American made if that counts for anything. Edit: enameled is made in China, non-enameled is made in the USA.
Steve Ottenad Lodge enameled is made in China, not USA. Non-enameled is Made in USA.
Nah man their cast iron and carbon are US made, but their enameled cast iron is Chinese.
Use glass. Safe, no questions. Takeout should not be in plastic or styrofoam.
Who else read that title wrong?
This dude is the best
Poor explanations. WHY is copper good? No explanation (ps: it’s heat conductivity, copper has the best heat conduction of any metals used in pans. DS: you want cooper pans lined with tin on the inside - caused pure copper will go bad real fast if you cook anything acidic in it)
"Momofuku" *snicker*
Le Crueset…meet my Lodge
I am most impressed with the humble asian wok...THE all-purpose kitchen tool...including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts.....what other kitchen utensil will do it all and last a life time...for $30!!!!!..
Sonoma-Williams???....suck eggs!
I feel like this was video was made for a 19 yr old crypto/hedge fund baby, but then so is the rest of GQ. None the less, good advice on basics. Idk why a 9-10 in chef's knife want mentioned as a needed utility item, but serrated and paring knives were.
I miss your pieces in GQ magazine.
Are any of these endorsements?
You need, you need, you need .... in loop.
You do not need $100+ pots as “basics”
Vicol TBH if you just went with the Le Creuset pot, you could eliminate everything else there. Those things are beasts; you can make bread, braise, boil, steam, everything in there. Insanely versatile. The cheap pots? Only do one thing.
Facundo Campos I agree. Sure, a lot of people can’t afford the more expensive stuff, but if you can afford it, why go with subpar equipment? I got a Le Creuset dutch oven, a Lodge cast iron skillet and a De Buyer carbon steel sauteuse. Those will probably outlive me.
Psykel when you can’t afford the good stuff, versatility matters even more. Lodge skillet for example. This way, I can make a mean roast, pizza, and steak. Money very well spent.
Facundo Campos Absolutely! I’d say Lodge is the good stuff though. Quality doesn’t have to mean expensive.
Why didn’t he say the size of that or creuset!!!! Lol
He shows a paring knife, a serrated knife but not a chefs knife? Wtf?
POV: David Chang convincing you to buy a cast iron skillet
The sticker is still On your LC…
Buy the cheap version of all of this stuff. You'll get the same results
If you're going to buy take out, you can bring your own container to get the takeout in thus avoiding the environmentally toxic plastic packaging.
Donabe = casserole dish
Momofuku's ramen is one of the most nastiest ramen I've had, you'll seldom see Asians going there.
Its ok..one less customer does not affect the business🤣🤣🤣
David, Whatabout the Wok bruh?
Time and Effort to do it properly to get that Wok Hei. This video seems to be for beginners with limited resources.
You need like a jet engine to properly season the wok
Neojhun Nah, woks are easy to prep and use
Dont keep every take out container. I almost died in an avalanche of plastic containers stored haphazardly in the cupboard over the stove. Dont be a mini hoarder. Throw some out.
👌🏾👌🏾👌🏾👌🏾👌🏾
you can use a Martha Stewart or other enameled cast iron dutch oven instead of the Le Cruset and you won't be missing much in terms of everyday usability, but it'll be much cheaper
Those chip and rust and you throw them out.
nice video