For me I have invested in a carbon steel skillet that has taken over everything I used to fry in the nonstick coated skillets. It is amazing and I use it for frying eggs and pancakes along with just about everything else. It cooks a lot like my cast iron skillet but weights so much less and is easier to pick up. The seasoning on the bottom is egg friendly and they will slide around like crazy. The only nonstick I have left is a 6in and I am planning to replace it with another carbon steel soon
I love my All Clad pots and pans, I even bought the wok. My cast iron enamal dutch oven is great too, makes wonderful stews and soups, and bread in the oven.
Kudos to you Thomas for working through the background racket. You really maintained your composure. It would have been good to talk about brands that are good and brands to stay away from, wall thickness, quality of build, and price v performance. I would spend a lot more for an All Clad that will last a lifetime than some cheap 18/10 stainless single walled pot or pan, as the cook quality and cleanup is so vastly superior with All Clad.
Nice collection there. Happy to see cast iron mentioned first. Sad to see carbon steel not represented other than the wok. Personally I've switched mainly to carbon steel, and a few cast iron pieces both traditional and enamel coated. I pretty much stopped using nonstick, not only for health reasons but since they will always eventually end up in landfill. Same with ceramic pans the non stick seems to go downhill pretty fas. Carbon steel and cast iron have the potential to last many generations if taken care of (yes it is a bit more work) and actually get better with age! I don't use my stainless steel much anymore, except the larger stock pots. And hate the riveted handles, not only to they attract food getting stuck there, I've had a few come loose. Never had an issue with my welded handles on carbon steel or my one piece seamless carbon steel, love those!
Cast iron and carbon steel is for idiots. -Clad pans perform far better in the same price range. 'Carbon steel and cast iron have the potential to last many generations if taken care of' - So does clad w/o the 'bit more work'.
@@madthumbs1564 Nice try buddy. Calling everyone (millions? from pro to homeowner) who uses cast iron and carbon steel to be idiots right off the bat shows what kind of person you really are and not even worth an argument. I would like to add though that clad is one of the better cast iron & carbon steel alternatives certainly and I do use them in some dishes.
@@diananuqul1851 yes, that's just common with stainless or any plain metal pan. I use a non-stick pan for eggs and that's about all I use it for. If you make your eggs with a good amount of butter it might not stick so bad (and will be delicious!)
@@diananuqul1851 -you need to be patient hon when using stainless steel for eggs. Medium heat and do NOT add fat if your choice until your pan is finally hot then add butter or what you use, then your eggs. I’ve never had them stick after learning this simple trick all thanks to Jim aka Sip and Feast here on TH-cam.
I am more so on quality vs quantity. I would rather have a few pieces that will stand the test of time. My wish list would include a 4qt saucepan, large cast iron skillet, 12qt pasta pot, 7qt ceramic Dutch oven, large sauté pan, 6qt deep sauté pan, stand mixer, and two half baking sheets. Plus you have to have the space to store all that stuff.
Find your nearest restaurant supplu store. Near me there are two The Restaurant Store and Restaurant Depot. I've gotten all my cookwrare there... Most of my pots and panscare 20+ yrs old but look nearly new. As a bonus, because they serve mostly commercial clients, they dont change lines from year to year... I bought a 12" skillet to match my fry pans this year and they match perfectly despite being 19 yrs newer. Plus they have a HUGE variety and are reasonably priced (but don't expect bargains either)
I just decided to go back to cast iron cookware after getting tired of the non stick cookware having to be replaced every two years of less because of the Teflon flaking off into my food. I now have a carbon steel wok, 2 10.5 skillets (new), 2 dutch ovens (new), and one old skillet which belonged to my grandmother. Your set of cookware is so fine and professional and you must take great care of them. If I was a professional I would want a similar set like that to work with.
Yes Sidney, cast iron is great but does take some care and some seasoning. Surprisingly, there are some non-stick pans which do not wear away but they are pricy, and despite the best efforts of the cast iron hoarders, there will always be an abundant supply of cast iron pans.
I went the same way after years of nonstick use. I thought to myself why not spend the extra dollars and buy quality cookware that will last years insted of one year.
Good points, I liked the fact that you went with a mixed setup, cast iron skillet, enameled dutch oven, stainless pots. I have heard in the past if you want authentic Wok cooking you probably don't have a gas line big enough to heat it.
Thomas, I thought this was a very reasonable list. Do you have segments on basics for baking, stocking the pantry by category, and how you manage or organize your refrigerator/s or freezer/s. I think you do an excellent job of presenting all the information.
My first video to watch here. Very nicely done! With the exception of cast iron (I do have the enameled dutch ovens) it's pretty much everything i have! One thing I have that i really like is a stainless sort of saute pan with two short handles instead of the long. It's great to use in the oven or on top when the long handle would just be getting in the way.
Nice review of essential cookware. I agree with everything except maybe the ceramic skillets. I really like my stainless skillets. I haven't used my wok in years, time to rev up a great stir fry. Thanks for this.
Thomas, you enunciate beautifully. Your parents must be very proud. It was a thing with my mom and I'm grateful. Does the ceramic nonstick scratch like the older versions? Does it require plastic utensils? Is it better/easier than Teflon?
Good video but over the time, as a chef at a Michelin star restaurant, I’ve learnt one thing from my boss. Big brands really don’t get it. He’s a big fan of Avacraft, which makes cookware with thoughts and how it will be used, still pretty cost effective not only for our restaurants but also for everyday use. Loving my own Avacraft pans at my own little apartment :)
I do have a large skillet like he suggested and two stainless steel pans as well as the cast iron but would like to get the roasting pan and Dutch pan but don't have enough cupboard space to put them. I don't use my non stick much anymore but I do have a good set. I have the cast iron ones also but guess I don't have a knack for using them. I've seasoned them but still have problems getting food off of them snd keeping them clean. I have an electric stove and it's bad for the non stick. Stainless steel pans work much better but yes they're pricey. May have to put them on a list for Santa. Been cooking for 50 years Thomas but your videos sure have given me lots of good recipes and hints!
I enjoyed this video Thomas. I can't tell you how many pieces of Cook wear I purchased only to throw it away because it didn't live up to its name. Thank you so much.
Does any one know if All-Clad still makes that 4qt saucepan without the helper handle? I've tried looking for it, googling it but to no avail. Any info would be appreciated.
Can you do a video on how to organise or keep you kitchen sort of clean, cuz no matter what I do, my kitchen is a nightmare while I am cooking, and after I am done
The stainless pans are All Clad D3, an excellent pan most pro chefs swear by them. All Clad isn t cheap, but you can find cheaper deals at Home Goods, or Marshals, or QVC. The cast iron is good old-fashioned lodge, but I'd recommend Stargazer cast iron it's super smooth and feels great in your hand. Don't buy cheap pans, you will regret it later. Don't be obsessed with "sets" buy only what you need otherwise you're only wasting $. Happy cooking!
The brand of the stainless cookware is AllClad, the dutch oven is Staub, the Cast Iron is Lodge. Interesting that there was no Martha Steward cookware shown.
Top Right Corner of Video; (3) Vertically-Stacked Dots: (CC) is not available as an option on this video. It is usually available on most, it seems: either Closed Captioned, or "Auto-Generated."
I’d like to add to the list an aluminum pot for making rice if one does not have a rice cooker. Something like the IMUSA 6 qt pot. They make them much bigger but the 6 qt works great.
Hi there, It's such an informative video demonstrating the features, purpose and maintenance of each utensil type! Very much useful for beginners like me! Thanks a lot! It would be great if you could share a few reliable brands of those pots and pans coz there are a number of brands out there. Very confusing to pick real good ones you see! So, i would appreciate your advice here! Thanks again!
He showed the All-Clad Stainless-Steel Flared Roasting Pan in this video. It's a very nice piece, but very expensive. For half that price, one highly-rated model is the Calphalon Contemporary Stainless Roasting Pan with Rack. Like the All-Clad, it is also stovetop-compatible due to tri-ply construction. I like the handles on the All-Clad better than the Calphalon's, but $140 for the Calphalon versus $280 for the All-Clad is something to take into account.
I grew up in 70s and 80s so Gas and Electric were basically the only two options to cook on or in.....Glass top electric and Induction were still very new when i entered workforce in 1984. And i have seen Glass tops require gentle care vs Coil top electric stoves/ovens and are easier to clean too
ginna ricci if a magnet can stick to your pots and pans, then it’s compatible with induction ranges. If not, then you need to replace the cookware beforehand.
For me I have invested in a carbon steel skillet that has taken over everything I used to fry in the nonstick coated skillets. It is amazing and I use it for frying eggs and pancakes along with just about everything else. It cooks a lot like my cast iron skillet but weights so much less and is easier to pick up. The seasoning on the bottom is egg friendly and they will slide around like crazy. The only nonstick I have left is a 6in and I am planning to replace it with another carbon steel soon
I love my All Clad pots and pans, I even bought the wok. My cast iron enamal dutch oven is great too, makes wonderful stews and soups, and bread in the oven.
Yes!! I love basic videos like this. Can this be a series for basic kitchen essentials?!
Omg yasss
No
S
I watch him every year around the holidays….. love his cooking
This is great. Thomas has such personality and charisma that comes through in the videos.
Kudos to you Thomas for working through the background racket. You really maintained your composure. It would have been good to talk about brands that are good and brands to stay away from, wall thickness, quality of build, and price v performance. I would spend a lot more for an All Clad that will last a lifetime than some cheap 18/10 stainless single walled pot or pan, as the cook quality and cleanup is so vastly superior with All Clad.
Perhaps a video on cleaning and maintaining the utensils??
Nice collection there. Happy to see cast iron mentioned first. Sad to see carbon steel not represented other than the wok. Personally I've switched mainly to carbon steel, and a few cast iron pieces both traditional and enamel coated. I pretty much stopped using nonstick, not only for health reasons but since they will always eventually end up in landfill. Same with ceramic pans the non stick seems to go downhill pretty fas. Carbon steel and cast iron have the potential to last many generations if taken care of (yes it is a bit more work) and actually get better with age! I don't use my stainless steel much anymore, except the larger stock pots. And hate the riveted handles, not only to they attract food getting stuck there, I've had a few come loose. Never had an issue with my welded handles on carbon steel or my one piece seamless carbon steel, love those!
Cast iron and carbon steel is for idiots. -Clad pans perform far better in the same price range. 'Carbon steel and cast iron have the potential to last many generations if taken care of' - So does clad w/o the 'bit more work'.
@@madthumbs1564 Nice try buddy. Calling everyone (millions? from pro to homeowner) who uses cast iron and carbon steel to be idiots right off the bat shows what kind of person you really are and not even worth an argument. I would like to add though that clad is one of the better cast iron & carbon steel alternatives certainly and I do use them in some dishes.
@@madthumbs1564 I prefer stainless steel too. The difference between you and other people, though, is that you're a dickhead.
I absolutely love my Cuisinart stainless steel cookware. So sturdy, versatile, oven safe, easy to clean, and timeless
Margaret Gardner , hi Margaret I have the same -Cuisinart SS cookware , does it stick when you cook eggs ?
@@diananuqul1851 yes, that's just common with stainless or any plain metal pan. I use a non-stick pan for eggs and that's about all I use it for.
If you make your eggs with a good amount of butter it might not stick so bad (and will be delicious!)
@@diananuqul1851 season your pan as you would a skillet. TH-cam videos on it. Then you can fry an egg non-stick on a stainless.
@@diananuqul1851 -you need to be patient hon when using stainless steel for eggs. Medium heat and do NOT add fat if your choice until your pan is finally hot then add butter or what you use, then your eggs. I’ve never had them stick after learning this simple trick all thanks to Jim aka Sip and Feast here on TH-cam.
@@fortunecollector -YES!!! It’s so easy
I am more so on quality vs quantity. I would rather have a few pieces that will stand the test of time. My wish list would include a 4qt saucepan, large cast iron skillet, 12qt pasta pot, 7qt ceramic Dutch oven, large sauté pan, 6qt deep sauté pan, stand mixer, and two half baking sheets. Plus you have to have the space to store all that stuff.
Find your nearest restaurant supplu store. Near me there are two The Restaurant Store and Restaurant Depot. I've gotten all my cookwrare there... Most of my pots and panscare 20+ yrs old but look nearly new. As a bonus, because they serve mostly commercial clients, they dont change lines from year to year... I bought a 12" skillet to match my fry pans this year and they match perfectly despite being 19 yrs newer. Plus they have a HUGE variety and are reasonably priced (but don't expect bargains either)
@@robc4191 thanks for replying. I was able to get most of the things on my list from WS.
I just decided to go back to cast iron cookware after getting tired of the non stick cookware having to be replaced every two years of less because of the Teflon flaking off into my food. I now have a carbon steel wok, 2 10.5 skillets (new), 2 dutch ovens (new), and one old skillet which belonged to my grandmother.
Your set of cookware is so fine and professional and you must take great care of them. If I was a professional I would want a similar set like that to work with.
Yes Sidney, cast iron is great but does take some care and some seasoning. Surprisingly, there are some non-stick pans which do not wear away but they are pricy, and despite the best efforts of the cast iron hoarders, there will always be an abundant supply of cast iron pans.
I use stainless (clad). Never needed non stick even for a spatula free omelette.
I went the same way after years of nonstick use. I thought to myself why not spend the extra dollars and buy quality cookware that will last years insted of one year.
Same here. So, I decided to go back to cast iron and will purchase more stainless steel pans.
@@madthumbs1564 How do you get the stainless steel to be non stick
Very knowledgeable and has a calming voice!
Thomas Joseph is the best !
Good points, I liked the fact that you went with a mixed setup, cast iron skillet, enameled dutch oven, stainless pots. I have heard in the past if you want authentic Wok cooking you probably don't have a gas line big enough to heat it.
Thomas, I thought this was a very reasonable list. Do you have segments on basics for baking, stocking the pantry by category, and how you manage or organize your refrigerator/s or freezer/s. I think you do an excellent job of presenting all the information.
your pronunciation is so clear and I like your Video:)
My first video to watch here. Very nicely done! With the exception of cast iron (I do have the enameled dutch ovens) it's pretty much everything i have! One thing I have that i really like is a stainless sort of saute pan with two short handles instead of the long. It's great to use in the oven or on top when the long handle would just be getting in the way.
Nice review of essential cookware. I agree with everything except maybe the ceramic skillets. I really like my stainless skillets. I haven't used my wok in years, time to rev up a great stir fry. Thanks for this.
Thomas, you enunciate beautifully. Your parents must be very proud. It was a thing with my mom and I'm grateful.
Does the ceramic nonstick scratch like the older versions? Does it require plastic utensils? Is it better/easier than Teflon?
Very useful and nicely done; you answered questions I didn't know I had! Many thanks.
Hi Joseph! Loved the video! Would you do a video on how to cook and care for stainless steel cookware, next?
Thanks!!:) love your videos!
Great information, Thanks for putting this together !! 👍
Glad you're back Thomas!
Thanks, good info about cooking pans. I have very old pans and I keep them clean and shiny.
Love love love the video.very thorough n useful
I realized that I watch this most times before I go make a pricey cook ware purchase. Thanks Tommy
Thank you very much. You are so clever and very clear Thank you again
Good video but over the time, as a chef at a Michelin star restaurant, I’ve learnt one thing from my boss. Big brands really don’t get it. He’s a big fan of Avacraft, which makes cookware with thoughts and how it will be used, still pretty cost effective not only for our restaurants but also for everyday use. Loving my own Avacraft pans at my own little apartment :)
Great video! Tho I’m a bit surprised that no frying pans were mentioned.
Very useful video, thanks!
Best video ever! Please keep these “best of” coming! Knives, ingredients, appliances, etc.
Really GREAT information! Great explanation for each pot/pan type! This chef approved!
LOVELY VIDEO. THANK YOU VERY MUCH. GREETINGS FROM ACCRA, GHANA, WEST AFRICA
Great one on pans! Thomas can you please also do a spot on kitchen knives!
I do have a large skillet like he suggested and two stainless steel pans as well as the cast iron but would like to get the roasting pan and Dutch pan but don't have enough cupboard space to put them. I don't use my non stick much anymore but I do have a good set. I have the cast iron ones also but guess I don't have a knack for using them. I've seasoned them but still have problems getting food off of them snd keeping them clean. I have an electric stove and it's bad for the non stick. Stainless steel pans work much better but yes they're pricey. May have to put them on a list for Santa. Been cooking for 50 years Thomas but your videos sure have given me lots of good recipes and hints!
I learned so much from this video! 👩🍳
I enjoyed this video Thomas. I can't tell you how many pieces of Cook wear I purchased only to throw it away because it didn't live up to its name. Thank you so much.
Great video!!!! Love your personality!!!!!
Great information I use nothing but all-clad not into Teflon,,,also love my cast iron pan.
This is a great well presented video.
Nice overview
Love your shows! You’re a great host!
Nice!! Yes 101 looking to set my kitchen 100%
Can you please link the brands of the products you showed? It would help so much!
Been waiting for this a long time. Thanks!!!!
Awesome video Thomas Joseph!! you are my favorite!! :) you are so amazing at what you do!
I would have loved that you mentioned the brands of the pots
All of the stainless are “all clad”.
I love to hear about the pans
I hate the underlines on it
Does any one know if All-Clad still makes that 4qt saucepan without the helper handle? I've tried looking for it, googling it but to no avail. Any info would be appreciated.
Love this guy.. passion for pots passion for food..xx
Can you do a video on how to organise or keep you kitchen sort of clean, cuz no matter what I do, my kitchen is a nightmare while I am cooking, and after I am done
This is what i really need, thanx Thomas! Can ceramic and the enamelled utensils go into the oven ?
What brand are the ceramic non stick pans shown in this video?
Awesome explanation:)
I was looking for a review in pots & pans I find this video thank you for the great information
thank you I am just learning
Thank you! This is very helpful
Hi, novice cook here. I've been so confused when recipes ask for "saucepans"; thank you for solving my mystery....they are what I call pots.
Is this guy Bob Ross? I love this, so calming, so comforting...
Now I need to save money to buy a new cookware like yours. Thanks for sharing
God bless
Love that apron!!!
Great explanation Thomas! Thanks!!
Great video. So very helpful with solid information.
Hi. Would love to know the brand of the 10" straight side pan.
It would be nice to have information on brands of all the different cookware shown in this video
The stainless pans are All Clad D3, an excellent pan most pro chefs swear by them. All Clad isn t cheap, but you can find cheaper deals at Home Goods, or Marshals, or QVC. The cast iron is good old-fashioned lodge, but I'd recommend Stargazer cast iron it's super smooth and feels great in your hand. Don't buy cheap pans, you will regret it later. Don't be obsessed with "sets" buy only what you need otherwise you're only wasting $. Happy cooking!
@@geomondiale1768 Thanks a lot.
The brand of the stainless cookware is AllClad, the dutch oven is Staub, the Cast Iron is Lodge. Interesting that there was no Martha Steward cookware shown.
The dutch oven is actually Martha Stewart brand. Her name is on the lid...
Love your videos. Can you do one on Breadmakers?
So much amazing information I really appreciate this video thank you so very much 😘👍🏽🍳🥘
Omg this is so helpful!! Thank you so much!!
Hi there, can I please know what are the sizes (how many qt) of the two stockpots you have please? Thanks
Thomas, did you describe skillets? Are you saying saute pan is same as your skillet? Thank you.
Will you please to add the closed captioned on your video? Because I am deaf and can't hear what you said. Thank you!
Gwendolyn Thorpe how does that work ? I am curious.
Top Right Corner of Video; (3) Vertically-Stacked Dots: (CC) is not available as an option on this video. It is usually available on most, it seems: either Closed Captioned, or "Auto-Generated."
Yes, please add [cc]
The video allows for auto generated captions now.
@@ChiZillaaa Not for this video. For some reason, it's not available.
Thomas, your are so amazing! Always get so much knowledge from your video🙏🏼
What kind of apron is that I really like it !
yeah can you tell us that
Why didnt he give the brands or where to purchase these items?
I’d like to add to the list an aluminum pot for making rice if one does not have a rice cooker. Something like the IMUSA 6 qt pot. They make them much bigger but the 6 qt works great.
What’s is that brand name of the nonstick cookware ... please help??
Could you do one on copper cookware please
I love kitchen conundrums. Only reason I subscribed, everything else is just extra
Hi there, It's such an informative video demonstrating the features, purpose and maintenance of each utensil type! Very much useful for beginners like me! Thanks a lot!
It would be great if you could share a few reliable brands of those pots and pans coz there are a number of brands out there. Very confusing to pick real good ones you see! So, i would appreciate your advice here! Thanks again!
An Instant Pot is great, too.
Can someone please tell me the brand of roasting pan shown?
All Clad
Thank you!!!
what is the roasting pan you have I am looking for one that is stovetop safe also
He showed the All-Clad Stainless-Steel Flared Roasting Pan in this video. It's a very nice piece, but very expensive. For half that price, one highly-rated model is the Calphalon Contemporary Stainless Roasting Pan with Rack. Like the All-Clad, it is also stovetop-compatible due to tri-ply construction. I like the handles on the All-Clad better than the Calphalon's, but $140 for the Calphalon versus $280 for the All-Clad is something to take into account.
Thank you
Can u mention the brands that u guys use.
R recommend any brands especially the wok
What is the brand of the stainless steel pots and pans shown in this video
All Clad
I grew up in 70s and 80s so Gas and Electric were basically the only two options to cook on or in.....Glass top electric and Induction were still very new when i entered workforce in 1984. And i have seen Glass tops require gentle care vs Coil top electric stoves/ovens and are easier to clean too
Hi! Great informative video. Thanks! Would you include a pasta pot strainer insert as an essential piece?
No!
This solves so many problems
which pans did withstand high heat in baking bread on the stovetop?!
would you please recommend a healthy one...
Thank you for the very informative video. How do you care for the Dutch oven pan.
Thank you as always for your videos :)
I have everything except the Dutch oven. I still use my Corning Ware for that.
What brand stainless steel pots n pans were those? I tried to determine the name on the xlg stock pot to no avail.
They are all-clad
@@julianvickers -TY Hon and I should have known lol - All Clad is the bees knees when it comes to stainless steel for the kitchen ! 😉😎✨💫
What Brand do steel utensils are you using,?
Either shell out for the stuff shown here, or tour your locale during garage sale month (June hereabouts) and pick up a nice selection for $5 a pop.
My cast iron was becoming too heavy so I decided to go with stainless steel but with the two handles and not one handled. I don’t ever “flip”.
Hello, what about Induction Cooker Cooktop, will you do a video, I really need information on that item what to buy, thank you.
ginna ricci if a magnet can stick to your pots and pans, then it’s compatible with induction ranges. If not, then you need to replace the cookware beforehand.
Needs to be steel or cast iron to work on that kind of a portable cooktop. I got a Duxtop, works great.
I love small saucepans for scrambled eggs