I Built My Dream Kitchen For Only $300!
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- เผยแพร่เมื่อ 31 พ.ค. 2024
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🔪*FEATURED GEAR:*
WINCO 12” NONSTICK: amzn.to/44HAOEz
UPGRADE MADE IN 12’ NONSTICK: amzn.to/3ynqxkM
DEXTER 8” CHEF’S KNIFE: amzn.to/3UBAXVm
PLASTIC CUTTING BOARD: www.restaurantware.com/produc...
UPGRADE BOOS BLOCK: amzn.to/4bpXyvd
DIGITAL SCALE: amzn.to/3yjcI6R
HALF SHEET PAN: amzn.to/3yknCcH
PEELER: amzn.to/3QN1r52
4QT WINWARE SAUCEPAN: amzn.to/3WP6JRD
UPGRADE 4QT MADE IN SAUCEPAN: amzn.to/3wNAQxX
SILICON UTENSIL SET: amzn.to/3WQwNLQ
WINCO THERMOMETER: amzn.to/3wL61Kf
UPGRADE THERMO POP THERMOMETER: alnk.to/h6DEEJA
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
LODGE DUTCH OVEN: amzn.to/3V3Pjzp
UPGRADE LE CREUSET 6.75QT DUTCH OVEN: amzn.to/44OdepM (On sale as of post date)
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CHAPTERS:
0:00 Saute Pan
3:23 Chef’s Knife
5:43 Cutting Board
7:25 Low caf beverage
8:45 Peeler
9:31 Sheet pan
10:24 Sauce pan
12:04 Bowl
13:12 Utensil set
15:33 Scale
16:59 Thermometer
21:10 Dutch oven
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra...
#kitchengear #kitchentools #budgetkitchen - แนวปฏิบัติและการใช้ชีวิต
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Go to mudwtr.com/BRIANLAGERSTROM to try your new morning ritual.
I'm impressed with your passion for cooking. I love to watch your videos even if I won't make the recipe because there is always some useful advice and I simply enjoy the way you cook.
Can you please do this same video for the UK?
Trade coffee is offended.
i've gotten to the point where i hate volumetric recipes.
using your link/code above did NOT provide the $20 off that you promised in your video
Next video idea: Single purpose tools that are actually worth having
Dude literally that is the next gear vid we are making haha. Excellent idea.
@@BrianLagerstrom I have exceedingly few. I do rather like my Zojirushi rice cooker...
A knife, its meant for cutting and its awesome
Yes, cuz I was wondering why he didn't mention a Microplane. I couldn't live without it in my kitchen. I use it almost daily between citrus zest, pec-romano, grated ginger or garlic, chocolate, cinnamon and nutmeg, etc.
Garlic Press, Ice Cream Scoop, Citrus Squeezer is all I can think of at the moment.
a lot of FoodTubers present themselves as everymen, but very very few of them actually makes videos for the common cook. Brian is one of those few - and videos like this are the reason why!
Restaurant Depot Pro-Tip (at least in my area, Oregon): If you are NOT a member, you can get a day pass, for free, from the front desk. Just go up and ask 😀 I shop there regularly it's great for feeding groups or if you have a large family, and the prices on spices especially, in good sized bulk containers, will blow your mind if you are used to standard grocery stores. It might be one of my favorite places to shop!
I'm a little late but this is why Brian is THE cooking channel for me. You make recipe videos and you want people to cook them, not just to show off or go viral, but to get people to cook them, and you help people to make sure they're able to cook all of them. I feel like many other cooking channels are just trying to show off their stuff and couldn't care less if you're making it or not. Your channel feels so much more like "I've found or invented some great recipes, try them out, I'd love you to have it too!" Also with your videos where you have a version 2.0 or so of recipes because you've found ways to fine tune and make them better, you show that even the pro chef who now has a successful channel can still learn and grow. Honestly love this channel so much.
Thanks so much!
I can confirm that the Lodge dutch oven is a workhorse. I've had mine for at least 4 years now and I use it pretty much daily. I've baked bread in it, braised sauces/meats/stews, and cooked most of your mentioned recipes in it. :) It's reliable, easy to clean and has performed beautifully. I had planned on eventually upgrading to Le Crueset once the Lodge needs replacing but that day hasn't come, and I don't know if it ever will.
Second the Lodge dutch oven. I've certainly put mine through a lot. If it doesn't last you a lifetime, you live a very rough life.
I assume you mean the cheaper Lodge line made in China. They recently came out with an American made line that is closer to Le Crueset in price, and with a comparable lifetime guarantee. Just in case you didn't know and would prefer to support American jobs when you upgrade. :)
@@govols1995 Lodge makes stuff in China? Is it just this one line of products?
It never will. Cast iron either breaks in infancy or lasts until you let it rust.
I looked up a Lodge dutch oven on Amazon. It is made in China. Lodge says "All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA." But a dutch oven is not a seasoned cast iron nor is it carbon steel. It is an enameled cast iron. So Lodge enamaled cast-iron dutch ovens appear to be made in China.
This is why I recommend your channel to people. You let people know they can do your kind of cooking without owning THE most special, certain, expensive utensils. Thank you.
As a professional chef; god yeah. I knew I could trust you 100% when you whipped out the OXO peeler
As someone who has both 10 and 12-inch pans, I have found one good reason to prefer the 10s. If you have a glass electric stove top like I do, it's unlikely the heating component can cover the full 12 inches. This leaves me with a pan that's hot in the middle, and noticeably lacking near the edges, leading to uneven browning.
Just something to consider when buying, especially if you're cooking for one.
I second that!
I hate glasstops.
I think a video idea that would be hugely appreciated by amateur cooks looking to improve and interested in upping the quality of their meals would be this: a guide to grocery stores/farmers markets. I find the latter a little intimidating as a novice and so have never actually been to a farmers market. I'm sure you have some great insight into what to look for and what to avoid when selecting proteins and produce for recipes, and I know I can't be the only one who might benefit from that. Love your vids, Bri. Rock on 😎
If you've never watched Good Eats, you should look it up. It was really cutting edge when it started because Alton Brown would actually do things like that. He'd start episodes at the grocery store sometimes, showing you how to find and select ingredients. He also pioneered a lot of the camera techniques that youtubers use today.
There are butchers locally. We don't eat veg, so that helps, but delivery is great.
I signed up for a CSA* this year and have done so a couple times in the past. It's home delivery of vegetables directly from the farm. I live alone, so my small needs only cost $34 a week (about 6 items in fairly bountiful quantity) - maybe that seems a lot of $$ to some people, but the quality/freshness is unbeatable, and I eat a lot less meat when I have this available.
They pick what I get (based on what's currently growing, of course], and the advantage to that is I get stuff I'd never have known existed or might not have chosen, and it expands the vegetables I now know I like and can use. The internet is so helpful; e.g., I plugged in spinach asparagus red scallion - and got back so many recipes! My granddaughter, who eats with me once a week, and I ended up with a wonderful quiche. *CSA: Community Supported Agriculture.
@@jvallas Less meat correlates to lower IQ, muscle mass. Especially for women, that can be detrimental. My family owns orchards and a ranch nearby, but they all have diabetes or cancer. While the ones who ate more meat and ate ancestorally, lived longer without disease.
@@jvallas th-cam.com/users/liveF4pwfjpZMp0?si=fgdQK_Aa8UyaQ74t
Haha! Brian, you pulled a Matty Matheson by bleeping the word sh*t but leaving the word audible. Love it!
One of the few joys of getting older is that, over the decades, you slowly accumulate the tools that let you accomplish what's important to you, whether it's woodwork, car work, cooking or whatever. What's funny is that, after a while, you gradually realize it's far more satisfying to master a few simple, basic, good tools, over a vast collection of single-use gadgets.
I appreciate that even though you come from a professional background, you're still able to make great recipes and offer great advice for people who are on a budget.
B Man, this is one of the best videos you’ve made to date. It furthers humanizes your very beginner friendly approach to cooking by making it feel more accessible. It also helps us aspiring home cooks to feel confident in purchasing equipment for the kitchen.
You can find some really high end cookware etc in thrift stores. Last month I bought a 14" carbon steel wool that usually goes for 50-60 bucks for only $8. Looked like it had been used 2 or 3 times because the owner didn't know hw to season or use it. That same trip I also found a 1910s crusty cast iron pan. After cleaning t up, I just sold it for $80 on Ebay.
Charity/thrift stores, estate sales, and restaurant surplus stores are where it's at if you're looking for high quality kitchenware at a super reasonable price. I have some incredible knifes, pots, and pans that my father picked up second hand for me when I went away to college. Decades later, they are still the backbone of my kitchen.
I got a whole set of nearly brand new All-Clad non stick for like $25 from a thrift store 😎
great advice! it's worth trying to find these items in secondhand shops rather than buying something new. ive gotten small kitchen appliances, utensils, and dinnerware at goodwill and other thrift stores for very reasonable prices
I am a RE Broker...I can't believe what I bring to charity shops! Great advice to start there!
A large sheet pan is great for larger applications, but a couple of smaller quarter-size or half-size sheet pans is honestly so useful, I would highly recommend. You can bake small batches of things like frozen cookies or even slide them into a smaller countertop oven. However, the way I use them most is mise en place prep (obviously sauces and liquids still need bowls). I no longer bother with a bunch of small dishes I have to wash, I just do it all on ONE TRAY and even reuse the tray if it need to stir fry items in batches or rest my utensils in. They just save me so much time in the cleanup, I can't go back. You can find them for next to nothing in thrift stores too, but you do get what you pay for... the thicker sheets with quality rolled edges won't torque or buckle under heat.
I like the Cuisinart multiclad pots. Cheaper than All Clad but still work great and built well. Going on about 10 years with mine and still going strong.
This is why I subscribed to this channel. It is full of great recipes, common sense, easy and good pieces of advice, beginner friendly, straight to the point and down-to-earth, budget friendly and in a sense eco-friendly too because you do not encourage us to buy stupid useless and expensive things in the long run. Thank you!
Brian I just want to say that as a home chef, your kitchen equipment videos are better than any other reviews on the internet . You actually use the damn things and it shows in how you describe them. Your only 3 knives video from a while back and this video are the only things a home chef will ever need to fill their kitchen arsenal. Also the bagels video… Certified banger.
Thanks BEANBAG ✊
Great video, Brian. I prefer a Lodge 12 inch cast iron pan (with clear lid) which lasts forever. And I can cook just about anything in it. And very reasonably priced.
Epicurean. If you want a cutting board with most of the benefits of a plastic or rubber one but a bit more, they are great. Easy on your knife, dishwasher safe, but nowhere near as thick and heavy as a wooden board. They also make fantastic spatulas and such that are safe for us on nonstick coatings. I've used my stuff for like a decade now and it's all still in great shape.
One little detail that I would add to that mixing bowl is the perfectly flat bottom. Some cheaper mixing bowls do not have that. There is a ring around the outside that is deeper than the center, I find that to be a pain in the ass. It's either a spot where you can't get your dry ingredients to fully incorporate, or a spot where you can't squeegee out all your food with a rubber spatula. Look for one just like Brian's, with a perfectly flat bottom.
I’ve had to use colanders like that as well. You’re right, it’s a pain in the ass.
Great video!
If someone would be interested in some alternatives, i really recommend visiting your local Swedish embassy, i.e. an IKEA.
I bought literally ALL of my kitchen there (equipment, appliances, furniture) five years ago, and it's still practically new.
Their price-to-quality ratio is just ridiculous, so if somebody here is looking for something different, it's well worth it to give it a try.
Awesome list. Scope your local goodwill / thrift places for ones with a good kitchen zone. We've had luck for the metal pots and cast iron pans. I know Bri didn't recommend cast iron but whatever.... thrift it and you might be able to get things cheaper like a higher quality dutch oven with lid dimples vs the Lodge.
Thank you for this much needed video. You cant cook without decent tools. Its important to keep things affordable for us starters :)
You know you've made it as a cook on TH-cam when you post your "What should you have in your kitchen" video. Good job Bri!
As someone who has been in your posse since the sardines days, I’m so excited at your success. You continue to put out great content, and you keep it real. You’re absolutely the best in this space. Oh yeah, love the video. 😊
I would like to add a set of pot holders/thick towels as a kitchen essential. I spent decades burning my hands before finally investing in an oven mitt.
The good news is my hands are now calloused enough to sand concrete. The bad news is I can't use touch screens, and my wife won't let me massage her.
A good substitute for expensive blenders is quart sized deli containers and a cheap stick blender.
Stick blender is
-Easy to clean
-Takes up less space
-Quick to set up
-Let’s you have some tactile feedback
And blending right inside the deli container effectively gives you “quick swap” blender pitchers if you’re making a dish with several purées or sauces.
Big agree on this whole thing. I recommend 2 of those bowls because you can invert one on top of the other and shake them for salads. I make huge salads for meal prepping and that's so easy to do with 2 bowls.
I've also had fantastic experience with the Tramontina nonstick pan which is always on Amazon, WalMart, etc.
Also.. for anybody who is doing this, google to see if you have a restaurant supply store in your area.
The one in mine does not require a membership and I buy all my Winco stuff there... always solid, no frills, and cheap.
I appreciate how much you focus on accessibility, access, and fighting kitchen pretentiousness, Brian!!
omg i felt so called out because looking behind me was my $20 set of 53 (?) beige silicon tools from amazon hahaha!! I'd recommend swapping out the base for a larger container, that way it'll be more comfortable to hold whatever you might currently want or want to add, and also a darker colour spatula to use when you're afraid of staining. But i LOVE that they have really niche items you wouldn't think are necessary but wouldn't be able to buy if they were for you because of how niche
I used to have that exact same utensil set and it didn't last even a year. Wood handles look nice but I'd recommend to either go fully wooden or fully silicon utensils, it's the joint that's the problem. I'm so happy with my upgrade to fully silicon GIR brand utensils, I use the "Spoonula" daily!
We have pretty much the same wood/silicone set. The only thing (so far) to break at the joint is the whisk. We've super glued it back together. But eventually when more break we will surely be on the search for all wood/all silicone.
Which do you prefer? I really like the idea of all wood utensils. Probably because that is what my grandmother always used.
@@Ammut6 I prefer silicon just because it's easier to clean and I feel like I can be a little more careless with them. After 1-2 times leaving my wooden spoon in the sink without trying it properly, the wood warped and cracked, whereas you would not have this issue with silicon
Bravo! Commercial cook and home cook here! I wholeheartedly agree with this list! My most important to invest well in is cast iron cookware. Worth every penny and it super expensive either way!
I would love to see a mini cookery course? Starting with eggs, then pasta, then fish and then meat. Top five recipes, starting with easy up to a bit of effort? Plus key store cupboard ingredients.
As someone who's owned the Lodge Dutch oven for about 8 years now, the thing is a fucking tank. Highly recommended.
To stop cutting boards from slipping I use a cheapo rubber anti-skid matte. Easy peasy.
On prices of Dutch ovens, sure they're expensive new, but if they're even decently looked after they'll last longer than you will. Which also means if you're willing to poke around at estate sales you can get a used one for pennies on the dollar, which is how I got mine.
You need a big strainer and a small strainer . Also a non stick sauce pan. And what about baking stuff? And. A food processor and blender. I think atks capsule kitchen episode is more practical
I don't care if registry includes a dutch oven, but it's my go to budget friendly gift for young people. Plus, you can always use a duplicate to hold fruit and/or vegs. (Add some flour sack towels, Bar Keepers Friend, and Dobie pads if your really care.) 😉
I enjoyed this video. I already have most of these items. One thing I might change, if I were going to have only 1 fry pan, I would stick with my cast iron one over the non-stick aluminum - but then, I own both items in more than one size.
Business Costco also carries Winco and other restaurant supply items like those knives
Another budget option: handheld electric mixers can be found for under twenty bucks and can whip cream, Mr ranges and cream butter into sugar very quickly
Thanks for the video Bri, always love seeing things for beginners.
Chef Billy Parisi has a more realistic list. Also, ATK's Capsule Kitchen video.
When buying a digital scale: buy a heat proof one. It's super convenient to be able to put a pot / pan on there when you need to.
I love my lodge dutchie lol. I got it during the pandemic ordered online through home depot since they were sold out everywhere. I was unsure I'd even get it. Life changer. I'm really glad this winco brand sells in Canada this is very helpful!
Best scale I bought it a Tanita scale as it is accurate, has a lifted platform so it doesn't matter if the pot/bowl is oversize and for baking bread it does mg so you can measure out say 1.5g of yeast.
I recommend the "all mighty" wooden spurtle. It's a spoon, spatula, and masher all in one. It's replaced a lot of utensils in my kitchen
I would love to see a follow-up video going throug the same list of items and recommending what non-budget items you consider to be worth the splurge and could serve as upgrades to this budget gear list over the long term.
I’m glad I found your videos there informative and you have a great personality. I’ve been watching Food wishes for yrs. And it’s nice to switch it up every once in awhile.
$15 wokshop chinese cleaver has been my favorite knife
I agree with almost everything here, except the dutch oven. I really dont use a dutch oven myself and could count on 2 hands how many times ive used it in the last year. I would replace it with a slow cooker or a cast iron skillet. The slow cooker could be used to have a meal ready when you get back from work with minimal effort day of, and the cast iron can pull double duty as a stovetop or oven piece piece of cookware. I especially like the crock pot because more often than not it reduces the amount of dirty dishes by a significant margin as you can often just cut up and throw everything in it. This reduces the dishes used to a cutting board, knife, crock pot and maybe a few small pieces for mixing sauces or the like.
I love the valuable information you've shared about workhorse equipment. It is very useful to me!
I don’t know how I haven’t found your channel sooner, but I’m glad I did now! Especially this video. I’m about to move out of my parent’s house and I need to get things for my future place, but my finances are tight. This video helps a lot!
Great video! I wish I had this years ago when I setup my first "alone" apartment. Funny (maybe not) story - I found a big cast iron dutch oven on a clearance rack in Maine one summer and bought it - thinking of all the wonderful things I could make in it. Which I could - but omg wrestling a however many pound super slippery soapy block of iron in the sink afterward was more than I could take. Impossible to hold with one hand and wash with the other. Out it went - one of a zillion cooking stuff mistakes I've made. Got a six quart like yours now - much easier to handle - and does everything I need it to. I'm looking forward to seeing your knives.
So looking forward to making your Karaage recipe this weekend. Thank you for this channel. It is so much fun.
Cooking is my love language - so powerful. I got lucky and got my dutch oven at TJMaxx many years ago. However, if I didn't have this, I would definitely spend the money to buy one. I'm going to check those knives out. Thanks for all you do.
This video is pure gold. I've well since moved past needing the content but for anyone looking to start a home kitchen, this is about as content dense as you can get!
Yes, thank you for this Brian! I always go down a rabbit hole of expensive vs decently priced stuff. But this video answers all of my questions!
For the sheet pan, one thing that is far better than it has any right to be are the ones that Dollar Tree now stocks, there's a lot of different size up to full sheet and some of the round ones along with the deeper ones for extremely cheap and ones that I've rarely had to do anything with and they're in the $1.25 cost now. And with the 2-3 year thing, there are a decent number of other things you can cut costs even more with from there
Thanks for the great advice, Bri. We can always count on you to set us straight
2:10 Keep in mind that non-stick pans are fragile (no metal utensils or grabbing food with a fork) and that the coating will eventually scratch. The coating itself doesn't seem to be harmless and some want a ban on forever chemicals, because they don't degrade naturally and might be toxic. (I would recommend that you do your own research on that topic, I am no expert on teflon and forever chemicals 😅).
As a good alternative I would recommend buying a carbon steel pan (not steel, carbon steel). It is similar to a cast iron pan, but a lot lighter and when you use it for a while, it becomes almost non-stick. It builds up a natural coating like cast iron over time and you don't have to put it in the dishwasher or worry about scratching it. Might even live your whole lifetime.
I never thought I would use stainless bowls as much as I do. I have the Priority Chef 5pc set. They are under $50, have lids and a rubber bottom so they don't slide. They don't take up much room when you stack them all inside each other as well.
You are so realistic and practical. I'm moving to college for my 3rd year and will have my own kitchen for the first time so this video, among many others, was incredibly informational and useful.
Excellent advice here Brian. It’s so refreshing when a chef I admire recommend good, cheap options including knives. I have the Pioneer Woman set for the same reason. My Shun knives are too fussy. I like knives that work well and don’t need to be babied. I have a lot of good quality kitchenware amassed over 30 years of cooking, but to get started and be able to cook just about everything this list really impresses! You can always upgrade later. I popped up and got your 6 qt LeCreuset low French oven for Christmas 2 years ago after seeing yours!
I'm on my second Lodge Dutch oven. The first developed some pits around the rim, and the second one is already in even worse shape than that. The cooking surface isn't any worse for wear, but the pits around the rim are at least visually unfortunate. Practically speaking, the main issue with the Lodge is that the cooking surface is curved so that it's less surface area than if it had more angular edges. Your mileage may vary, but it is a very good value for the price compared to Le Cruesset
Your videos are one of the highlights of my week. Thank you for making and sharing them with us.
Note about a digital scale: always go for the one with actual clickable buttons, not the digital/touch buttons. When you're wet, greasy etc in the kitchen it can be impossible to press a digital or touch button which is just the worst. So always look for actual buttons on your scale
Thank you for this as I’m looking to replace some thangs around the kitchen soon
Great video! Love the no nonsense approach.
Loved this, thank you. Needed it because I'll be building a kitchen from scratch.
Next video idea:
Premium recommendations for things you do a lot of.
Example: I would barely ever bake (biscuits etc). I'll do an occasional stir fry but not enough to warrant a wok. Whereas someone eating stir fry 3 times a week might need a good wok.
I want to use a skillet a lot, and Dutch oven. So premium versions of those might make sense for me.
Might not be enough content for a full video; could make it a part of your next video on individual gear
A cheaper equivalent to the Winco is the 12" Member's Mark pan which can be found at Sam's Club for $25, which is supposed to be a rebranded Tramontina Professional. A tradeoff you often get with these commercial pans is they typically use more traditional (see: cheaper and softer) PTFE coatings for the nonstick surface instead of the more modern reinforced coatings you find in brands like OXO or T-fal/Tefal that are more equipped for use with metal utensils, therefore the commercial pans are more prone to scratching and marring. BUT the commercial pans are usually heavier and provide better heat transfer at a lower cost, they're not designed to be the "forever pan" discussed in the video (see: probably tri-ply or five-play stainless with an additional nonstick coating). All these things have a place in a kitchen and typically work well.
Brian, thank you for taking the time to curate this video. Despite having a well stocked kitchen, I’ll definitely be purchasing the stainless steel bowl. Also… the Lodge Dutch Oven.. 👍 X 1000!!
GREAT recommendations Bry!
Can absolutely vouch for Winco. I am currently a chef at a restaurant that does brunch. Also, come say hi Bri, it's Crows Nest in Maplewood!
Get the Pork Poutine!
Very well done, I wholeheartedly agree! Years of cooking, very nice equipment but I often pick the Dexter Russell over my wustoff for the comfortable grip and love the peeler
Honestly the best cookery content on YT and it’s not even close
Just to reiterate the volume vs weight/mass measurements: Claire Saffitz showed how measuring a cup of flour can be off by as much as ~10g. Imagine baking anything with +/- 10g of flour. Using a scale standardizes everything, making everything easier.
I have a Lodge dutch oven and I absolutely love it, it's handled everything I've thrown at it and everything has turned out incredible. I wish I hadn't waited so long time finally get one, it's my favorite pot now!
Great video!! I have amassed every tool in your video to make cooking easier and more fun. The Le Cruset Dutch oven and Boos board are on my wish list... I especially agree with you about the SCALE. It changed the way I cook!! I feel like my process is so much more streamlined along with being more accurate. And, LESS DISHES!
Thank you Brian. You're awesome and I appreciate the attitude you have for each and every video
I would suggest the Costco sheet trays with racks combo. OMG, It’s the best $50 CDN 🇨🇦 that I’ve ever purchased. 2 racks, 2 sheets.
I've had that exact set of silicone utensils for over a year and totally recommend them! They work great and hold up in the dishwasher.
for those in the UK, we went to TK Maxx, joseph joseph knives and hairy biker pans - they're an absolute must. Our chopping board I had gotten a large, sit over the edge of the counter type, from IKEA maybe 5 years ago, sanded and oiled it once inbetween but its been sound to me
Great stuff Brian. We've had the same Lodge Dutch Oven for 10 years now and although the inside coating is a little dinged up, there's been no chipping and it's been great for us. We were only buying it to avoid spending the money on a Le Creuset for a year or two but we've never felt the need to upgrade since we bought ours. We use it multiple times a week for soups, stews, and frying as well as baking occasionally. I've also used it on my gas grill in a power outage to finish a stew that was braising.
Please show us how you clean/maintain the sheet pans and sharpen knives!
Good choices! I think I'd go for the Lodge 7qt enameled double Dutch oven if it was my kitchen. While Amazon currently has it listed at $165, Lodge's website is selling it for $90. So $10 more + the minor inconvenience of shopping at a second store = two pans in one (deal!), larger capacity, and now I have the option to do high temp searing my non-stick skillet can't handle.
Thanks for the video. Watching your channel really helped me get started with making pizza at home. The digital scale has changed everything about how I approach cooking.
I have the Lodge dutch oven shown, but in grey. I actually managed to get it at Homegoods for $40 or $45. Granted, it is the only dutch oven I've ever used, but I do think it works very well, and I use it for nearly all my meals.
Awesome vid. Thanks for making this!
I’m on year 4 of my lodge Dutch oven! And it’s going strong.
Thank you so much for an awesome video. I appreciate the recommendations on the budget pots and pans.
Nonstick will last a lot longer if you only use it for things that stick easily. Eggs. Only use it for eggs. Which don't need very high heat (unless you need crispy edges but then you can use a ton of oil in a metal pan). It's the searing heat that kills them (even just hot enough for those fish skins). Get a cheap cast iron pan for the searing, and a cheap nonstick for non-searing. I had a lightweight Tramontina Everyday pan that was perfect for 15 years (until I accidentally put it on high and got distracted...)
That budget utensil set looks like a real must-have for any new kitchen startup. It was definitely a good pick. I remember buying one [it was different, and I got it at a hardware store] when I first started feeding myself. That was decades ago, and I still use some of them today, even tho' I've amassed a goodly collection of pro-grade tools, one piece at a time. The whole viddie is definitely a great, affordable list to start with, for sure.
Bri, there’s a place for non stick, but you don’t get the fond that you do with stainless or carbon steel. There’s also the potential health issues with non stick. Great video.
I had a Lodge dutch oven for years -- I upgraded to a Misen a few years ago and passed my Lodge along to a friend, and it's still going strong (minus some chips in the handle that I had put there) and she loves it.
Back in 2009, I bought a Le Creuset set (with dutch oven, two baking dishes, and 4 souffle dish thingies) for £100! In hindsight, I wish I would've gotten two because you now get less for around £300.
We have two large stainless steel mixing bowls that get used multiple times a day in the kitchen. If you asked a beginning home cook if he'd anticipate needing bowls like that he'd probably doubt it. But they're among the most useful part of the lineup. Great video chef!
Such a great video! Your first three minutes was making my soul sing. I HATE non-stick/teflon. You qualified your desire perfectly. I have a high-heat stove (20k btu burners) and a very high cfm fan (vent-a-hood). But talking about the wear and toxic fumes at high heat was perfect. But I know how to make my cast iron, carbon steel, and stainless to work without missing teflon qualities. I differ from you that I don't like aluminum sheet pans...I really prefer steel. Aluminum sticks, and the steel can be seasoned and virtually non-stick. Yes, it can rust if I don't dry it, but for both health reasons and performance, steel is my favorite. Saucepan recomdation...great....I just love my all-clad and because it is a lifetime product with inherited quality...I love my all-clad. For the mixing bow....get the same thing in a nested stacking set of various sizes. I use ALL of them. What I love is Brian didn't choose the one that has a silicone base that is nice for mixing, but I sometimes put my bowls in a pretty high temp oven or even over an open flame burner for a moment....I can't do that with silicone bases. NOW...the silicone coated utensil set...ugh! hate it. Wouldn't buy it. I really like stainless and chromed tools except for my scrapers. If you don't have teflon, which I hate, you don't need teflo/plastic utensils.
I have had huge issues with glass and I am SO GLAD you didn't recomend any glass. I have broken glass measuring cups and bowls at the worst times during my cooking.
That digital scale is SO important...I use mine more than I ever imagined. Brian and so many other TH-camrs are listing ingredients in weight and you will even find other uses outside of cooking, I am sure.
Thermometer...cheap and pretty useful. I just don't use as much as most because I can judge temps pretty good. But still, great pick.
Last...dutch oven. I have the large Le Cruset in an oval shape an use it A LOT. Buy one at an outlet store (factory seconds) during a sale and you will usually get a decent price. But they sometimes pop up on FB Marketplace or CL. This item is more important that you would know and spending a bit more for something you can had down is worth it. Brian's 'spiritual' aspect of the dutch oven is SO true. It shows people you know what quality is and you are serious about cooking.
One thing that was missing...I would add a good pressure cooker. I hate insta-pots. I have a stove-top Fissler 8 quart. But there are many others. Just go with stainless. Making stocks and beans is much easier and saves time. I don't cook much meat in it as it doesn't get the texture exactly right, but sometimes if a braise is being stubborn and I need to serve...the pressure cooker is a life-saver.
Oh...we could go on...pepper grinder, molacajete, food processor, mixer...alright.done.