(Part 2) Reddit mentions: The best cookware accessories

If you feel like doing a deep-dive, I'm a total taco nerd! I have a couple posts here on them:

• https://www.reddit.com/r/IWantToLearn/comments/bl2d21/iwtl_how_to_makecook_tacos/emmb5wz/?context=3
  
  I buy the lard (leaf lard) for my homemade flour tortillas here: (these days, I just buy them pre-packaged in the one-pound bags & then freeze them to extend the shelf life)
  
  
• https://fannieandflo.net/products/1-pound-leaf-lard
  
  You can use the lard for other stuff, like these amazing carnitas:
  
  
• https://www.afamilyfeast.com/carnitas/
  
  If you don't want to go the lard route, this is a good technique that uses warm milk for no-knead tortillas:
  
  
• https://sometimesyouneedtocook.com/the-best-no-knead-flour-tortillas/
  
  For homemade corn tortillas, I use this nixtamalization process:
  
  
• https://www.seriouseats.com/2016/04/how-to-make-fresh-nixtamalized-corn-tortillas-from-scratch.html
  
  I buy my flour & corn in 25-pound bags. I store them in 5-gallon food-grade pails with a twist-off lid: (I use OXO Pop containers for smaller quantities in the kitchen, plus a scoop to reload those containers as needed)
  
  
• https://www.amazon.com/Gamma2-4120-Gamma-Seal-Lid/dp/B007KAZ1W0/
  
  I use a monster 10" cast-iron press: (expensive, but it's a lifetime purchase, re: /r/BuyItForLife, and works for both big & little tortillas)
  
  
• https://www.amazon.com/gp/product/B07QDZRCCY
  
  I use this microwaveable warmer to keep the tortillas warm for serving:
  
  
• https://www.amazon.com/gp/product/B07GVNH7YV
  
  Internet Shaquille has a great video on why restaurant burritos are better than homemade & what to do about it:
  
  
• https://www.youtube.com/watch?v=osv72OeCpR0
  
  Quick-pickled onions are a really great taco topping to try out, here's a couple recipes:
  
  
• https://cookieandkate.com/quick-pickled-onions-recipe/
  
• https://www.gimmesomeoven.com/quick-pickled-red-onions/
  
  That may seem like an overwhelming amount of information for mere tacos, but having the equipment, supplies, and recipes already setup in my kitchen means that it's a piece of cake...I've got tons of flour in my big bucket & use that to refill my Pop containers in my kitchen, then I can grab some flour, whip up some no-knead tortillas, let them sit for 30 minutes, smash it on my press, cook it in a skillet, and keep it warm in the fabric warming disc. Homemade tortillas are a huge step up in quality, taste, texture, and functionality over store-bought ones, and you can do so many things with them that it makes setting up an nice little workflow at home worth doing if you're into tortillas!

It's heavy. Really effing heavy. It's big, it's bulky.

It will boil over any percolator type coffee pot even on low. Get the flame tamer diffusers https://www.amazon.com/Camp-Chef-FT10-Flame-Tamer/dp/B001440WG8/ref=sr_1_1 You're welcome.

It will cook food faster than you can blink. Faster than your gas stove at home. 90,000 BTU of pure propane sucking power. 30,000 BTU per burner. Great for big pots, big groups of people, tailgating.

The rolling bag you can order with it, is somewhat helpful, but the wheels bog down in the dirt. Get one anyway. Reinforce the corners with some canvas and canvas glue. You'll be happy you did. Bring a friend to help you carry it and get a truck to haul it ;)

Order the leg levelers https://www.amazon.com/Camp-Chef-Levelers-Stoves-Tables/dp/B00LO4XNN2/ref=sr_1_1

It is great for higher altitudes because they have manual adjustments behind the burner control knobs to reduce/allow more air into the ports. Easy peasy.

It's overkill IMO. Mine has been abandoned to return to a 2 burner coleman propane stove.

A happy medium would be one of the Camp Chef Mountain Series stoves. High BTU, smaller package.

Don't get me wrong. I love my big ass Camp Chef 3 burner. I just don't need that much. We pre-cook a lot of food. My sister has one as well so if needed for our bigger campouts, they can bring it, I just don't have the room for it and am trying to lighten my load, downsize and make it simpler for my kid and I to camp more frequently while accommodating my RA and other joint issues.

Silicone oven mitts with a heavy cloth liner work very well, but they're slippery.

I have a couple of these Lodge handle mitts which work very well. Make sure you get the "max temperature" version, because they have some thinner ones that aren't as good. The thing about these is that you really shouldn't leave them on the handle, just slip them on and off when you need to pick it up. Don't wash them in the clothes washer.

Another thing that works very well is a folded dish towel. If that's comfortable in your hand, try that. NEVER USE A WET ONE unless you want to get burned.

I would like to try welding gloves, so if anyone can suggest a specific example that is effective and also more nimble than a catcher's mitt, I would appreciate it.

Slip-on silicone handles are terrible in my experience.

I'll agree with a bunch of things said above - But want to offer some links to go with them.

1: IF this is a nonstick pan - Toss it - You can find nice carbon steel ones online for about $30. (Example: [Wok] (http://www.amazon.com/Joyce-Chen-21-9972-Classic-Carbon-Steel/dp/B002AQSWNE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371481802&sr=1-1&keywords=carbonsteel+wok) ) And to be honest - These are the ultimate non-stick pans. (Yes, I think they're better than cast iron. :p )

2: 'Some' gas stoves put out enough heat, but most don't. Make a guess how often you think you'll use it - If a lot, I 2nd the turkey fryer suggestion. I wasn't sure myself and bought a Butane stone to see if I would like using it. (Example: Butane Stove) Eventually, I upgraded to something with more fire.

If it's not a non-stick, learn how to season it Example for carbon steel - Wok Seasoning 1; Wok Seasoning 2;

And sad story to go with this - My sister complained about how crappy, and just bad this wok she had was, along with how much food loved to stick in this wok. She pulled it out yearly to try and see if it would get better. While helping her cook dinner at one evening, I figured out what it was (Carbon Steel) and did an initial seasoning on it; She absolutely LOVES using it now, and hasn't complained once about food sticking.

3: The oil you use makes a BIG difference - Use a frying or other hi-temp oil in it. (Canola, peanut, or lard has given me the best results constantly.)

4: One last thing for Woks - The bottom shape is what it 'supposedly' is designed for - Flat bottom ones are for Electric burners; and rounded bottoms are gas; (Take it with a grain of salt though.)

Any of the lid accessories are must-buy in my opinion.

A glass lid for slow cooking, and also works great to keep food warm and moist inside the pot after it is done cooking; great for buffet style.

A silicone lid seals the inner-pot and is great for putting it right into the fridge after cooking, rather than transferring into a Tupperware.

This teapot or anything else on my high priority wishlist would make me say Yay if I got it in the mail!! Thanks for the contest! Hopefully you get that official letter soon! :)

You put it between the stove's burner and the pan to diffuse the heat.

>When cooking a delicate sauce or melting chocolate, it's important to use low, gentle heat. This diffuser adds a layer of protection between the burner and the bottom of the pan, yet its perforations allow heat to get through. Protect your beautiful pots and pans with this clever gadget. Made of lightweight yet sturdy aluminum. Measures 12" and 8.5" wide. Hanging loop for easy storage. Reduces cleanup time.

Maxi-Aids Simmer Ring Aluminum Heat Diffuser with Wood Handle

https://www.amazon.com/Maxi-Aids-Simmer-Aluminum-Diffuser-Handle/dp/B00012K5P2

I regularly use powdered milk as a staple in my pantry. I use it for all recipes that call for milk and instead of coffee creamer. Amazon has Nido Powdered Milk for a very good price with Subscribe and Save. If you have a gas grill, a storm is a good opportunity to make use of it if you have a patio that's sheltered from the weather. For indoor use, you can buy the Sterno methanol fuel cans and cast-iron hibachi or burners.

You definitely need an idli steamer but they are really cheap online. Something like this https://www.amazon.com/Tabakh-Stainless-Steel-4-Rack-Stand/dp/B0032RH696

This guy makes them oil free

Batter: https://www.youtube.com/watch?v=05Kafsy9VHY (also used for dosa and uttapam)

Idlis: https://www.youtube.com/watch?v=gchmFJVmWzs

I have the same question. I usually make stuffed burgers by hand, but I feel like this little device could single-handedly revolutionize my stuffed burger workflow! Looks like Amazon carries a couple different ones:

http://www.amazon.com/Hoan-5073724-BBQ-Hamburger-Stuffer/dp/B005NKK0IO/

http://www.amazon.com/Burger-Pocket-Press-Stuffed-0709-1-4/dp/B0040ULOFG/

http://www.amazon.com/Charcoal-Companion-CC5119-Stuff-a-Burger-Press/dp/B005UNCLMW/

Looks like you like cooking! So:

A good, small cast iron skillet for under $10.

And...

A Burger Press for under $5!

Thanks for the contest! :D

From what I can see that pot is perfect for BIAB. You do need something at the bottom to stop the bag burning if you have a burner going to top up the temperature mid mash.

This is what I use, i removed the little spike in the middle and used it the right way up (concave side upwards) as there are some sharp edges underneath which kept catching on my bag. (Not a Canadian option, but I'm sure you can find one)

Steamer

I'd also highly recommend some kind of pulley system to lift the bag out of the pot at the end. It's heavy, and hot.

https://smile.amazon.com/Copper-Diffuser-Simmer-Equalizer-Defroster/dp/B01N5DQRVT/ref=pd_sbs_79_1?_encoding=UTF8&pd_rd_i=B01N5DQRVT&pd_rd_r=188XTJ18CN7T8A03AJR1&pd_rd_w=aqH2C&pd_rd_wg=SLucD&psc=1&refRID=188XTJ18CN7T8A03AJR1

This is probably the best way to make your 3 pans cook evenly.

If you can find one that is 1/8 inch thick that would probably be even better.

nah it's just plastic acetate that is heat-safe to almost every heat source in the house except live flame, for the same purpose as parchment in a papillote. Upside is that is clear and looks cool and novel. I've seen it used at teppanyaki places, French fine dining. I don't know if it was just a trend or if places will keep using it, it's kind of expensive from what I recall.

https://www.amazon.com/Carta-Fata-Roll-50m-50cm/dp/B00JRH1K9W

1, 2, 3, 4, 5, 6, 7, 8

Still going through... XD

9, 10, 11


Phew, all done.

Thanks a lot! Could you tell me how the one in http://www.amazon.com/WMF-Perfect-Plus-8-Inch-Insert/dp/B003QJU1WE is used? Photos look like they've got some weird metal thin piece that's separate, is it supposed to hang from the top of the cooker or something? Or how it's used with the Pizza Pan?

Chocolate fountain dipping tools

Ed: pretty sure they're for dipping, here's a set on Amazon

http://www.amazon.com/Cooking-Rings-3-5cm-Stainless-Steel/dp/B0001IWV0S/ref=sr_1_2?ie=UTF8&qid=1322585497&sr=8-2

Easy to make yourself out of paper or card, too :)

EDIT: I've just realised, I have a link for everything!

There are also wire rings or stars - about the diameter of a coat hanger wire, and bent to fit within the circumference of an electric burner - that you put right on the burner and then put your pot on top of that. (As long as it's not an induction stovetop.) I've used one before and it worked a treat:

​

https://www.amazon.com/Fitz-All-Diffusers-Ranges-Protect-Cookware/dp/B0047B9S5G

What size is your pan and how large is your burner? Does your pan get hot spots on all of your burners, and does it get hot spots at any burner setting? Since it has only been recently that the hot spots have developed, could there be something different about the way you are cooking or the workings of your burner(s)? Do you have a gas or electric stove?

I agree with the suggestions already given for lower heat settings and longer pre-heating. Preheating in the oven works well and you might give a heat diffuser like this one a try.

I use one of these and it works beautifully.

Just turn the heat down. If that doesn't work use something like this

Look for flame tamers, aka heat diffusers. This looks like the one I have.

Spend $6 on one of these and always use it to pull pans out of the oven and leave it on the handle. Worth every cent!

You can buy a gas ring reducer that sits on top of your hob or a mini gas burner.
https://www.amazon.co.uk/dp/B0001IX10M/ref=cm_sw_r_cp_apa_5X1Pzb48JXSYS

You might want to buy one of these.

Pasta Portioner ~$11.

Get one of these

For spreading out and evening the flame on a stove: https://www.amazon.com/SIMMER-Aluminum-Diffuser-DISTRIBUTER-stovetop/dp/B00012K5P2

Flame Tamer

http://www.amazon.com/SIMMER-Aluminum-Diffuser-DISTRIBUTER-stovetop/dp/B00012K5P2

For anybody wondering:
http://www.amazon.com/Joseph-Spaghetti-Measure-Red-Grey/dp/B00260ISA6/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1320700151&sr=1-3

Also Amazon.

Try these wires.

> I think what sets InstantPot apart is the accessories you can get, but don't quote me on that. I purchased a glass lid along with a silicone cover for mine, which I didn't see as readily for the other brands.

> That, combined with the stainless steel inner pot (vs. non-stick coating) are what sealed the deal for me.

~ /u/Justifiably

I think what sets InstantPot apart is the accessories you can get, but don't quote me on that. I purchased a glass lid along with a silicone cover for mine, which I didn't see as readily for the other brands.

That, combined with the stainless steel inner pot (vs. non-stick coating) are what sealed the deal for me.

Are you home when you cook? If so, the cheapest reliable thing is a flame tamer (aka heat diffuser). This: https://www.amazon.com/Maxi-Aids-Simmer-Aluminum-Diffuser-Handle/dp/B00012K5P2 makes all the difference for me.

Rice, milk or oatmeal in a regular pot on the stove, I will manage to get it stuck to the bottom of the pan every time. The flame tamer eliminates that problem, without being an extra thing taking up counter space. I just leave it on the stove under the tea kettle when I'm not using it.