How to choose the best quality cookware for your budget
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- เผยแพร่เมื่อ 26 พ.ย. 2021
- I specialize in and sell very high-end cookware. This video is made to help you choose cookware that you will love using and will last you forever.
The brands I cover in this video are:
Demeyere: www.cookculture.com/search?ty...
Field: www.cookculture.com/collectio...
Stargazer: www.cookculture.com/collectio...
Mineral B: www.cookculture.com/collectio...
Staub: www.cookculture.com/collectio... - แนวปฏิบัติและการใช้ชีวิต
Trying to learn as much as I can before I swap out my non-stick pots and pans for a healthier alternative! Great video, thank you for the information
Good on you. Let me know if you need any help on your way along!
Is this a myth? That non-stick is unhealthy? Any modern proof points on this?
Jed proclaiming that less is more, all the while behind him are around two-dozen knives was funny.
Oh, sorry, that is the exception. You can never have too many knives!!!🤣
Thanks for the very helpful demo. Even the comments include informative volleys with you: In your QA with Kristina, you imply even enameled cast iron can be a nonstick solution to fry potatoes. I'm making some progress in finessing nonstick behavior out of an All-Clad skillet. For years I've loved LeCreuset, Staub, All-Clad and it's nice to learn I can avoid short-life nonstick pans.
Hi. Love your shared knowledge. Very helpful, yo us the cook lover!. What are your thoughts on Silga?
Wow, never saw a channel that talked about high end that was, at the end of the day, the frugal choice with sustainability, broad appeal to the most basic or high brow audience while being honest to all. Great channel!
Haha! I like the way you see it. I guess that is my point - spend more now to save more later and be better to the planet while dong it!
Thank you for the advices, really appreciate it! Can you go in more details of what sizes and shapes of cookware a minimal kitchen would need? (Cooking for family with small kids, nothing fancy, quick healthy meals)? Thank you beforehand!
I have a question
What you think about Zepter, is it still one of the healthiest?
Question bon your kitchen how high is your cabinet from the counter back there on your knife board and what kind board. Is that
Tryna get my hands on some of that cookware
I am so thankful to have come across your videos! Truly appreciate your integrity 🙌 doing lots of research to replace my non stick pans has been such a headache, until coming across your videos ❤ if you wouldn't mind, could you kindly recommend cooking sheets or baking pans. I can't cook to save my life.. so much stuff is frozen like pizza or baking boneless chicken. Thank you!!
Hi, thanks for the comment. We sell USA Pan for bakeware.
Can you make a video on 7 ply Cordon Bleu pans? I have one and love it. Planning to buy the whole set. They are hard to find since they are vintage. Would like to know their pros and cons and if they are a good buy. They are extremely extensive...Just want to know what they are. Can't find anything relevant online about them...The one I have is the best thing I ever had in my kitchen...Please let me know if you have any info on them...Thank you
hi im looking at sets,what do you think ? professional platinum cooking system set?i was at a home show and there was a demostration im looking to get the gourmet set ,plus i get 5 free additional pices (,a 17 pc messerstahl cutlery set ) eletric oil core skillet) platinum processor ) ( inducore gourmet skillet set of 3)( and a 12 and a 20 quarts pots all for 3,395$ what do u think?
Thanks for the video. I have been debating between a pure cast iron oven vs a enameled cast iron oven, which one do you recommend more in terms of longevity? Would enameled cast iron ever going to wear off? Thank you!
Pure Dutch oven is my recommendation. Enamel wears off over time and does not get better with use. Plus in Cajun country or in any southern chili cookoff using anything other than non-enameled cast iron Dutch oven is basically a cardinal sin along with putting sugar in your cornbread or beans in your chili.
Love my Made In. 5-ply only several tenths oz heavier than All Clad D3.
What do think about the hestan nanobond cookwe? I recently bought a set and so far I am liking it
Hi Norma, I've looked it am intrigued. I will get a piece sooner than later and let you know. Glad you are getting good results!!
I'm also curious to get your thoughts! I bought one and LOVED it and since got another. It's light, which you usually say means less quality but I've been happy and would struggle to use a very heavy pan.
I’ve purchased some Demeyere based on your reviews. I love them. Pricy but worth it. What do you think about Fissler cookware?
I haven't used it in a few years but I really like Fissler.
Hey Jed, great advice. I've really been a fan of carbon steel, but lately I've been liking stainless steel as well. Finally learning how to cook eggs, and other things on stainless steel without sticking. Which do you cook with the most, stainless steel or carbon steel?
I use stainless steel. Good on you for experimenting.
@@RainCloud848 Thanks. Since this post, I've been using stainless steel a lot more than carbon steel and love it. No hassles about maintaining the seasoning.
Hi ! I cook mainly 1-2 ppl.
What u think following set:
demeyere atlantis conical sautse 24cm(risotto pasta ,stews ,sauce ,or if need stainless). Darto 25cm skillet (meat & searing) ,staub cocotte 24cm(braising ,stews ,soups etc) ,small vintage copper sauce ,yukihira pot 24cm for fast boiling
I had demeyere pro skillet & love it. End up gave it to my lil bro cuz he absoutely loved it & i like to see young man get excited on kitchen.mby add it later but basicly just extra cuz conical sautse or darto can do all same things.
I try keep stuff as minimalistic as possible.
That's a good set. Maybe a saute pan too?
@@Cook-Culture yes actually im gonna swap pro skillet to atlantis saute. Darto can do heavy searing nicely. 👌
I'm in europe and looking for a frying pan to cook meals in for a single person. Mostly meat, an egg, stirfry etc. All Clad isn't available here, so i'm leaning towards Demeyeres, but what size should i get and which version? Any recommendations? I cook on a gas stove, budget is an issue but if i only have to buy it once, i'm willing to take the hit. Great channel! Thank you.
PS: Should i have to worry bout the handle becoming loose if i hang it upside down from by the handle from a wall hook due to the weight of the pan?
Im late but u can get de buyer affinity pans if u want great quality
What do you think about the Tramontina Tri Ply clad 14 piece set made in Brazil?
Howdy, Tramontina made better cookware in the past and I haven't seen anything that I'm very impressed with for a long time. That said, I have not used the cookware you're asking about so can not give you a quality recommendation.
Thanks 👍
I bought a 250-dollar wok by Woll less than a year ago. It now resides in the city's garbage dump.
Five years ago I was given an obscure no-name cast iron wok. I've seasoned it once and it just keeps giving. It's a dream to cook with.
Nice!!
I don't know what products are available in the USA but in Germany these days it's quite common for non-stick pans to be renewed by the manufacturer for around 20€. I also found that it seems like the best kind of pan, cast aluminum pans, are really common here but not in the USA. Kinda sad because I feel like you guys are missing out on 9mm thick cast Aluminium pans with perfect heat distribution
@@marcokoehler5020 I'm European, actually. I'd rather buy stainless steel/cast iron/carbon steel and be done with it - and not have to ponce around with renewing a non-stick surface. What's more, I've yet to find a non-stick pan that delivers better results than, say, a Demeyere Proline or a good carbon steel. And I'd rather saw my foot off than replace a Staub pot with some non-stick equivalent, however expensive.
Cast aluminium... Never tried it (and actually never even seen it in a reputable cook ware shop).
@@richardwillford2418 I use copper core stainless steel pans and the mentioned cast aluminum non stick pans for myself at home regularly. It fully depends on the meal you're cooking what's better. Actually I have one smaller copper core stainless steel pan with non stick coating as well that my wife regularly uses (she doesn't like non non stick pans)
There are quite a few made in Germany cast aluminum pans and for me they are really the best compromise. Actually quite often I start cooking in my stainless steel pans to get some good aromas and Browning and then transfer my food to the non stick to continue with a sauce without having to worry something burns.
So yes I know how to cook in stainless steel, I use it for myself but also I have to give it to non stick cookware for I would say 75% of my cooking. Also like I mentioned all my mom stick stuff is renewable by the manufacturer.
Actually I'd Wish there was an "stainless steel coated cast aluminum pan", because the head distribution AND the head retention of the cast aluminum is just better.
It took me a while to learn the difference between reviews of cookware and those channels that merely sell it. The truth of cookware is that anything of a decent level of quality will work, period. Our cookware is a hodgepodge collected over the years, from some cast iron as wedding gifts to a Copco enameled cast iron dutch oven as a hand-me-down, to stainless items by Calphalon, Cuisinart, and All-Clad, and a few non-stick fry pans, a cheap SS stockpot that won’t work now we have induction, so that serves as a sous vide bath. I doubt we’ve spent as much on all our cookware as on a few pieces of something like All-Clad D5 or Demeyere Atlantis, but it all makes tasty food.
That's sage advice. Carefully choosing each piece is a great method of building a great set.
Can anyone review berghoff stainless cookware?
Great advice
Glad it helps
how to become a distributor in my country I'm a fanatic of pots and pans I've invested lots of money in cookware very good one and been duped by a few of them so works one to do as a local distributor , ...reasons , everyone loves Mt pots and pan so it give me a business idea of selling ...please need info
Good day thanks for your videos.
They are really helpful
my question is: are 'inexpensive' cast iron skillets / cook ware made in China dangerous for health?
Do they use some harmfull materials in them ?
Is it really safe to use them ?
That's hard to say. Maybe, maybe not. They don't get tested unfortunately.
My son loves to sauté potatoes which stick to his stainless steel. He loves to make them crispy. Which type of material would work best for this - cast iron; carbon steel or
Non-stick? He works a lot, so I’m not sure if he’d take the time to season a pan!
Thanks. A preseasoned cast iron is ideal!
@@Cook-Culture thank you for your reply. I have an enameled Staub skillet and I’m assuming this would suffice?
@@kristinam2719 Yes, excellent. Be sure to start at medium heat and give it lots of time to preheat. Finishing them in the oven will help with the crispiness!
@@Cook-Culture thanks again. I would rather buy him a quality cast iron skillet that will last him a life time than an air fryer for Christmas!
@@kristinam2719 Awsome! My mom bought me my first copper frying pan at 15. I still use it over 30 years later.
Yup I agree with you. I don't believe in buying a whole set either, been using stainless steel, cast iron, or carbon steel only in past 15+ years since my nonstick cookware (which I got as wedding gifts) wore out. I'd get pieces that I need mostly from TJMaxx, Marshall's, Ross, Aldi, or Costco wherever I could find on clearance that fit my budget. Even my rice cooker is all stainless steel, so cheap nowadays. Any nonstick will become junk eventually.
Good on you! That's the way to do it.
Nice video
Thanks.
Thing that gets me about AC"s copper core is how thin the layer of copper actually is, which they conveniently omit in their specs...
You're right.
I’m still trying to figure out how cast iron is I still a relivent thing.. so many down sides and like maybe 1 upside
Personal preference.
What material/type of cookware do you use? Also, what are the many downsides and 1 upside of cast iron? I'm new to this, so still learning and trying to figure out what to start building my kitchen with.
@@Jonathan_214 stainless visions carbon steel non stick and used cast iron in past. Cast iron is slow to heat, heavy, prone to rust, textured so can scratch glass tops ( newer ones) also being textured some people complain of excess sticking.. I’d say ignore that.. but.. it makes it harder to clean, stick is worse when it happens handles suck so they get hot quickly ( higher end ones address that issue) they heat incredibly uneven. ( they say I have to preheat it.. I just leave it in cabinet and get the cooking over with with a better type of pan) yes they hold heat becuause they are so thick.. that’s the only upside is they hold heat well ( and typically are much harder to warp) .. but.. everything else about them is really terrible.. sure all pans have their downsides, but cast iron by far has the worse of all worlds..
It all started with buying an uncoated pan. Especially cast iron. Then another and another one. Then excuses were made to buy another one. Get one for home use only. The other is just for use in nature. Get one for fish only. The other is just for vegetables. I bought the 10 inch one, how about the 12 inch one? At the moment I have cast iron series, so what about carbon ones? According to me, there is no threshold :)) this is an obsession. My wife does not get involved anymore :)) I love pans and keep buying. Thanks for the video👍
Haha! Awesome!
The only coating a pan should have would be one to prevent rust while waiting for you to use it then you clean it off before cooking.
I have tried a lot of cookware and kitchen appliances. My favorites so far the lodge classic 12" skillet, which I liked more than the Blacklock line or the chef line and my 3 quart instant pot. My least favorites so far are both air fryers I have tried, awful, absolute garbage, and the lodge 3.2 quart combo cooker upsets me because everything sticks. It had so much potential but everything always sticks to the shallow skillet side.
I truly love the way EVERY internet chef/cook/salesman compares EVERYTHING to All-Clad for it's superb quality and then nick pick it on the rivets. I also don't understand the bad mouth on their HA1 non stick hard anodized line. I have a set that I have had since All-Clad introduced the line and it looks as good today as it did when I first purchased it. But it is the real HA1 not the essentials line. I use them every day and absolutely NOTHING sticks to them. But I do agree whole heartedly with the concept of buying cookware a piece at a time. You buy what you need, not what comes in the packaged set. If you're looking for great pricing, shop at HOME GOODS. I have a 7 piece set, all with their own lid and paid $40 a piece for my set. That's a total of $280 plus taxes. That's cheep for junk cookware.
Which is better? Staub or Le Creuset? Why?
Personal choice. Neither is better than the other.
Those knives in the background looks scary 😬😬😬
I completely ditched all my nonstick pans, use Cast iron almost exclusively along with a stainless skillet. I am so over throwing pans away
Nice. Good on you!
"less is more", while carrying 10 thousand knifes in the background
Pro tip: Don't be afraid to buy used/like new pans... I just picked up a $270 all-clad d3 saute pan for $100 that was "like new" on Amazon and it hasn't got a single scratch 😁 full warranty too! Not bad for something I'll have for decades to come
I do this often 👍🏻
Amazon “Like New” is a pro strategy for sure 🧠
Oh no! Did chow hound shut down? Just realised…
Yeah, it's weird that it's gone.
Once i bought very cheap non-stick pan and it was garbage within like 2 months!! I was shocked! Sure it was cheap but wat a horrible garbage this makes 😱 this should be illigal! Then bought Tefal and was very happy with them but my husband is kinda rough with them so even those we need to change every 4 or so years..
RIP chowhound I guess
Arthritic hands make weight a different thing.
Take a look at Mauviel or Lodge carbon steel.
@@Cook-Culture Thanks!
You might consider BK Black Steel (i.e.- Carbon Steel). It is thinner than others I've looked at, and has proved itself for everything I've cooked on the stovetop or in the oven. And it started out non-stick without the prep-work necessary for my Matfer.
I have a Matfer (which I love), but a few months ago, my wrist started bothering me, so opted for the 10" BK, and I've been very happy with it. It is thinner steel, so cooks a bit differently, most notable, doesn't hold heat like the heaver Matfer, and heats fairly quickly (I'd call it more responsive to heat) but cooks very well, browning foods nicely. Im really liking this skillet.
If you're new to Carbon Steel (or cast iron), the BK comes pre-seasoned, so initial prep is much easier. And it's already non stick from your first use after prepping. And while I will certainly not be ditching my Matfer, the BK has definitely earned its place, displacing the Matfer, as a my pan at the ready on the stove, when not in use.
Though I have not weighed them, for me, the 10" BK is only a little heavier than my 10" Calphalon (not by much either), but is definitely easier on the wrist than the Matfer, and a whole lot lighter than cast iron. For me, its weight in use is on par with using the aforementioned Calphalon.
Why so many knives?????
Its for self defence
If you’re paying more than a couple hundred dollars for a pan you’re paying way too much. I use a Vollrath skillet that I got at a restaurant supply store. It’s what are used in restaurants. I have had it for years and it’s was less than a hundred dollars. I went to culinary school, and use mostly stainless steel pans. I have a good Lodge cast iron skillet Also at a reasonable price. I use a large stock pot because I make stocks in it.use the right pan for the type of food you cook in. Cast iron isn’t good for everything and neither is stainless. A person who uses only one type of cookware is limited in their cooking ability and knowledge.
Some people want to buy expensive things, best if they do it right.
This is clearly biased toward people who are serious about cooking (or plan to be) and will do a lot of home cooking. It doesn't address the needs of people who will cook lightly once or twice a week. Such a person could waste a lot of money on a high end fry pan when a non-stick $20 pan would be adequate, even ideal. And if he had to buy a new one three years from now, no sweat. Also, carbon steel and cast iron come with significant maintenance issues that should be addressed. And these days, so much of kitchen work is done by microwave, toaster oven, air fryers, all-in-one pots, etc. that traditional cookware is almost a specialty area.
This is not what my channel is about.
I am not a chef whatsoever but I'm really glad with the type of information he gave. I want to buy pans one time, not for the rest of my life every three years. Give me a pan that lasts a lifetime please
Well, the shirt is accurate.
😉
Thanks for nothing
You sure talk a lot
My goodness! Simply don’t watch and let the rest of us enjoy his amazing channel.