Reddit mentions: The best cookware & bakeware lids

Don't waste $100 on a knife at this point. After you've been cooking for awhile, and if you really really really want to become a knife geek, then you'll have a better idea of what you want in a knife.

My only knife for about 30 years has been the Dexter chinese cleaver - a misnomer if there ever was one. It's not really a cleaver, it's known as a "vegetable knife" in China.

You can get it on Amazon for about $36

http://www.amazon.com/Dexter-Russell-Dexter-Russell-Chinese-Cleaver/dp/B0015DG3FM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1369673283&sr=1-1&keywords=dexter+russell+chinese+cleaver

Or you can save even more and get a cheap Chinese knife from the WokShop - some people swear these are great knives despite being under $10. My worry buying something like this sight unseen is you can't tell if it's a nice thin blade appropriate for use as a general purpose knife or a heavy thick blade that's not much good for anything. But I've heard people say they like them, so maybe it'd be worth trying. They are carbon steel so do not ever leave them wet. No matter what you do they will stain, so if that bothers you, stick with the Dexter Russell - it's high carbon stainless.

http://www.wokshop.com/HTML/products/cleavers/carbon-steel-cleaver.html

I know, it doesn't match our western idea of what a knife should be, but it is the easiest and safest to use knife I've ever used. Google Martin Yan on youtube and watch how he uses it for everything from boning chicken to peeling garlic.

If you are more comfortable with European type knives, try a Victorinox/Forschner. They're fairly cheap but pretty good knives. For example:

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=victorinox+forschner+knife

I use this sharpener:

http://www.amazon.com/Kyocera-Steel-Knife-Sharpener-Red/dp/B001P81EVU/ref=sr_1_2?ie=UTF8&qid=1369669489&sr=8-2&keywords=kyocera+knife+sharpener

Which for some reason has become godawful expensive on Amazon - no longer eligible for free shipping adds $7 to the price - you might do better finding it someplace else.

Knife geeks will shudder and scream at the above but unless you're interested in buying a $200 knife sharpening set and a multi-hundred $ knife, simple and easy to use is best. You can always step up your game later, if you want to. You could try crock sticks also - I had a set but I didn't really like using them. Knife geeks don't cry quite so hard when they see someone sharpening their (affordable) knives on crock sticks.

The important difference between really cheap pans and better pans is weight. A thin metal fry pan just doesn't cook as well as a heavier one. The heavier pans hold heat better, they conduct heat better, and they are less likely to develop hot spots. I'm afraid my favorite pans are REALLY expensive but you might want to look for a lifetime guarantee nonstick fry/saute pan (skillet) or 2, at least 12". If you have an 8" saute pan, a 12" saute or fry pan, and a 14" fry pan (the difference is the fry pans have higher sides) you'll have all your bases covered.

You might want to consider a wok - carbon steel give the best price/performance ratio, check out the wokshop above for those.

I like this stock pot:

http://www.amazon.com/Farberware-Classic-Stainless-Straining-Stockpot/dp/B0002HAEKW/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1369669846&sr=1-2&keywords=8+qt+stock+pot+with+strainer

It's a good deal and you will use it a lot. I use it every time I make soup, as well as for pasta.

Sets are always cheaper than buying individual pans. Cookware geeks recommend against buying sets because of the lack of choice, but in your situation, a good low-priced set is your best bet. Save your money for expensive stuff for after you have got the cooking thing down and know what you're most likely to actually use the most.

T-Fal makes "Ultimate Hard Anodized" and "Professional" - either of these are fine, both are "metal utensil safe" - though I wouldn't use metal utensils anyway just to be on the safe side. The Professional series is only available by the piece.

Amazon carries both. Don't get confused between the Ultimate Hard Anodized and the Signature Hard Anodized; the Ultimate are the heavier duty pans.

I'm partial to T-Fal for cheaper pans because my son owns a T-Fal sauce pan that is a good 8 or 10 years old and it's still in service. And that's the CHEAP T-Fal, not the good T-Fal I'm pointing you at. So I'm confident of the quality. Scanpans are my favorite nonstick pan but those are crazy expensive and if a $35 12" T-Fal skillet will last you 8 or 10 years, I'm not sure the $180 for a single 12" open stock Scanpan frying pan can really be justified for you at this point.

If you buy open stock (eg by the piece) be sure to get lids too. You may have to buy them separately. I much prefer glass lids. I like the Nordicware lids like this:

http://www.amazon.com/gp/product/B003YVHXRK/ref=oh_details_o05_s00_i01?ie=UTF8&psc=1

The 8" lid fits my 8" Scanpan saute pan like it was made for it, but not all lids that say 8" or whatever are going to fit a pan that's labeled 8" (or whatever). You have to measure the inner diameter of the particular pan, then contact the manufacturer via e-mail and ask them to tell you the ID and OD of the lid you want. The ID is the diameter of the INNER ring that will fit down into the pan, and the OD is the diameter of the entire lid including the outer lip that will rest on the edge of the pan. The ID has to be smaller than the diameter of your pan and the OD has to be larger. Unless you can take your pan to a brick and mortar and try them out, this is the only way to make sure the 12" lid you buy will really fit the 12" pan you own!

And finally, I strongly recommend going ahead and getting the Borner V-Slicer, model 1001 aka "V-Slicer Plus" (the newer models aren't as good in my opinion, the rails are higher and they leave more waste):

http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1369673508&sr=1-1&keywords=borner+v-slicer

It'll slice onions faster than you can peel them. The small julienne blade will make matchstick size whatever you put through it. I use the separate julienne slicer (standalone) to make hash browns. I would recommend buying the separate blades and extra blade inserts at Simply Good Stuff because Amazon doesn't carry most of them. The V-slicer set itself is only about $3 more there.

http://www.simplygoodstuff.com/search.asp?keyword=borner&q=borner&sa2.x=12&sa2.y=8

Avoid the Hash Brown Grater and the Twin Grater - they're both all plastic and aren't worth spit. All the other graters and slicers have metal blades.

USE THE SAFETY GRIP. It's really easy to use. Don't push down on it AT ALL, it will cause it to bind. Just slide it back and forth.

You may need to experiment with how you orient it at first, but since I've gotten used to using it I can pretty much use it pointing about any which way. At first it seemed to be easier if I pointed it away from me so you would slice back and forth. It probably depends on the position that is least likely to make you want to apply downward pressure. Once you overcome your natural tendency to think you have to push down on it, positioning won't matter that much.

I wish I had bought one of these 40 years ago, its that handy. Look for extra blade inserts at Simply Good stuff for stuff like Texas fries, the standalone julienne grater (not a V-slicer insert) for super fine shreds, wavy cutter and curly julienne cutter if you want to get fancy. Sometimes they have extra V-slicer holders which you can use to store the extra V-Slicer inserts but you have to call and ask. You do not want to toss those puppies in a drawer, they are super sharp and will cut a finger off before you know it.

I really love this tool. At my age and in the wretched physical shape that I'm in, it makes it POSSIBLE for me to cook, forget just "easier", LOL!

Welcome to my life. For lunches/take to work, absolutely hit up /r/MealPrepSunday. I make giant batches of what my boyfriend calls texas hash. Rice, beans, veggies and either shredded chicken or ground turkey. Throw in some spices, chili, etc call it good. I can make meals for the two of us for the week in about an hour. Same goes for massive pots of soup or chili. Dish into microwave safe mug thingers, leave a couple out and freeze the rest. Again, meals for two for a week in an hour or so.

For quick one off "gotta grab food" in the evenings:

1. ramen with an egg or frozen cooked shrimp in it
   
   
2. quesadilla made of lavash bread - insert frozen precooked chicken, canned black beans, and/or veggies
   
   
3. keep bread and deli meat on hand, invest in a jar of good pickles and have a solid sandwich.
   
   
4. You can always make a pile of these things. They turn out surprisingly tasty. I cheat for speed and shelf stability and use rice noodles and dry spices. Throw veggies/protein in ziplocs in the freezer and grab one of each to go. http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html
   
   Shakshuka for one is easy to whip up in about 10 minutes and is pretty tasty
   
   Other than that, staying closer to vegetarian really helps. Vegetarian dishes take way less time to cook and if you're comfortable with tofu or canned beans you can easily keep your protein up. I keep frozen cooked shrimp and frozen cooked chicken strips on hand at all times basically as a "break seal in case of hangry" rescue. Throw those suckers on a 5 minute salad, chuck em' in a one person pot of soup, slam them in a quesadilla or wrap.

How nice of you to research your gift. Your choice will depend largely upon how many people she usually cooks for.

I have the 8 quart Ultra (I usually feed 9-10 people) and don't regret it at all. This is the only version with the knob and I love how easy and intuitive it is.

On Amazon, if you click on an Instant Pot and scroll down, there are charts comparing them. Like here.

I regularly use the glass lid you have to purchase separately. There are other gadgets you can get for it, like stackable pots and extra sealing rings (because yours will eventually smell bad), among other things.

You can just type in "Instant Pot Accessories" on Amazon and see what is available.

I used to use those "Smart Lidz" that were advertised on television several years ago. They actually worked surprisingly well for an infomercial product.

These kind are nice too:

https://www.amazon.com/Silicone-Suction-Airtight-Remove-Covers/dp/B06ZZJDNYF

If you get a set of glass Pyrex bowls, they will probably last your entire life. These kinds of lids work great with them, and everything is microwave and oven safe, so you can move them from the fridge directly into the microwave for reheating.

Not sure what size you are looking for I will assume it is smaller since it seems you are only cooking for one and cooking fresh daily??

but just in case here is a 12" that looks like a decent pan.

[Cuisinart 12"]
(https://www.amazon.com/Cuisinart-622-30G-Classic-Nonstick-Hard-Anodized/dp/B0078P9D8K/ref=sr_1_3?ie=UTF8&qid=1539353302&sr=8-3&keywords=covered+skillet)

[Ikea's 11" pans] (https://www.ikea.com/us/en/catalog/products/50292096/) are good but no lid. you can buy universal lids to go on your pans.

[Like these] (https://www.amazon.com/Silicone-Skillets-Durable-Universal-Diameter/dp/B01MRNN8RG/ref=sr_1_4?ie=UTF8&qid=1539354046&sr=8-4&keywords=universal+lids+for+skillets) I like these because they have the silicone that will not hurt your nonstick coating.

For your knife

This one looks nice has a high rating and is not expensive. [Shan Zu] (https://www.amazon.com/SHAN-ZU-Kitchen-Ergonomic-Vegetables/dp/B071G7W4FF/ref=sr_1_2_sspa?s=kitchen&ie=UTF8&qid=1539354139&sr=1-2-spons&keywords=chef+knife&psc=1)

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.

Do you not have a dutch oven? If you're just using a cast iron skillet, I'm sure you could find a cheap, stainless steel lid (depending on how much time you have).

Mayhaps something like this? I would imagine that you'd be able to pile coals on top, as well, to create more of an oven effect, buuuuut it's not going to distribute the heat as well as a cast iron lid, and may in fact conduct heat too well. Plus, it'll probably be a little bit wobbly if it's not meant for the cast iron pan, so coals could be tricky...

The real thing to remember with cooking outside or in a bonfire is that you don't really want to cook over flames. Flames are finicky. What you want to do is wait until there's a solid bank of coals, and then either move away the logs (not with your hands...obviously), or use a shovel to pull out some coals and rest the cooking vessel on those.

^^I'm ^^sorry, ^^but ^^I ^^gotta ^^be ^^sure.

I use my wax wrap for dry things like covering bowls that don’t have a lid. For covering fruit and bowls as well, I love using my reusable silicone covers! As long as you don’t overstretch them, they can be used for a long time and cleaned easily.Here is a link to one from Amazon! :)

YES, that's my favorite way to do it, easier and no brokes. Use this pan for ultimate success with your daily eggs:

http://www.amazon.com/Scanpan-Classic-8-Inch-Fry-Pan/dp/B00004S4TO

Worth the money, and of course get the matching lid:

http://www.amazon.com/Scanpan-Classic-8-Inch-Glass-Lid/dp/B0009J4BBQ/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1406127991&sr=1-4&keywords=8%22+glass+lid

Invest in good cookware! Cast iron truly does last forever and you can always bring it back to good condition even after years of neglect. it's the type of stuff you can pass on to your kids!

\> Squeeze bottles or an olive oil cruet. We buy our oils in bulk and then transfer them to squeeze bottles (also, a funnel).

\> A large durable cooler

\> Good ice packs, silicone food covers like this one (eliminate need for plastic wrap): https://www.amazon.com/dp/B007W943G4/?tag=cioequippilot-20

I have a couple of the Cellar Made Easy-Open Sous Vide Lids for the 12 Qt Rubbermaid and sized for a Joule. They are a tight fit on the container, but generally work well. I presume the 22 Qt for Anovas would be fine too. Never understood the point of those hinged lid setups, since they just interfere with complete access to the container.

https://www.amazon.com/Cellar-Made-Easy-Open-Rubbermaid-Containers/dp/B01M3VH3UK/ref=sr_1_5?keywords=Cellar+Made+Sous+Vide+Lid&qid=1566703869&s=home-garden&sr=1-5

I can't personally vouch for them at all, but the phrase "silicone stretch lids" turns up things like this. They look like they could help replace a few iffy lids, but who knows how they last.

I recently found [these] (http://www.amazon.com/Norpro-627-Smart-Universal-Lid/dp/B0063QEI26) lids at a garage sale and love them! They fit every pot and pan and you can vent them if you wish. I never cook more than 2 things at the same time so 2 were plenty for me and I tossed all of my matching lids. Space saver

Get yourself Cap kettlebell at around 10 or 15 lbs. Just don't overshoot the weight. Start using it to do light workouts in your cube. Use it to stretch every morning. A few minutes here, a few minutes there, your body will become more mobile and stronger. You'll even feel healthier, a great productivity result!

Say No To Cubicle Coma! I'm dying for this cast-iron lid for cooking. Thank you for the contest!

I use these silicone sunflower covers. They come in different sizes. Their main use is for covering bowls for fridge storage but they work great for the microwave too.

Charles Viancin Sunflower Lid - Large 11" https://www.amazon.com/dp/B007OILY10/ref=cm_sw_r_cp_api_i_oon1DbAMFJBAR

Doesn’t solve for reheating flat plates though.

An added bonus is the lid also perfectly fits the Lodge 8" skillet.

https://www.amazon.com/Lodge-L5SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDG

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

This is a really good one. Another idea which is in a similar vibe is those silicone mug/bowl covers. They're made of silicone and sort of suction down onto your cup or bowl to keep the contents inside warm. They're not all airtight, so not intended to keep things contained for travel, but it's nice for keeping your coffee warm as you drink it slowly.


Amazon link for an example.

I do burgers, chicken breasts, steaks, etc.,

I suggest getting the glass cover for it too. Helps keep chicken breast nice and moist. You could also get the [panini press] (http://www.amazon.com/Lodge-LPP3-Square-Ribbed-8-25-inch/dp/B0039UU9TU) and make really nice grilled sandwiches.

i-Kawachi Silicone Stretch Lids, 6-Pack of Various Sizes https://www.amazon.com/dp/B0793ZXFVT/ref=cm_sw_r_cp_api_i_Yeq5Ab5KGEGGW

Its a multipack and you’ll probably only need one but the rest are definitely useful in the kitchen

These stainless steel dipping sauce containers with lids would be your friend. Shame they're kinda big for putting in most meal prep containers. Definitely could fit one in there like I do for my salad dressings.

I'm also not sure how well guac would stay fresh in them... Still never tried the lime trick.

https://www.amazon.com/gp/aw/d/B013548LGC/ref=ppx_yo_mob_b_inactive_ship_o0_img?ie=UTF8&psc=1

You can get silicone covers which stretch to fit over a variety of containers, including those with a spout. That would probably be your best bet.
Amazon US listing
Amazon UK listing

You should gift one person a 25 dollar gift because gifts of that range aren't given nearly as often as 5 or 10 dollar difts.

Don't go talking too loud you'll cause a landslide, Mr. Jones

1. [Buddah Butter Dish] (http://www.amazon.com/gp/product/B0043QUXJ0/ref=olp_product_details?ie=UTF8&colid=237724T5EV4Y4&coliid=INLM9RZ71AR7P&me=&seller=) if purchased by the seller a few entries down
   
2. [Sunflower Lid] (http://www.amazon.com/Charles-Viancin-1103-Sunflower-Medium/dp/B007W270KW/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=237724T5EV4Y4&coliid=I1Z753SB2G86K1)
   
3. [Salt and Pepper shakers] (http://www.amazon.com/gp/product/B005PUOLSW/ref=olp_product_details?ie=UTF8&colid=237724T5EV4Y4&coliid=I1O6JSJRLAF5RL&me=&seller=)

$35 regular price in Canada, haha. Lucky it's on sale right now!

Sorry, I was on a phone and couldn't link to it! YES! I went through some list of kickstarter products on Amazon. I also added the ORBLUE Silicone Stretch Lids and NO ODOR Dish Cloth for All Purpose Dish Washing.

I had never used a pressure cooker before, but when I made the decision to get one, I decided I was getting everything I thought I might need, so I bought the 6 qt ultra, an accessory kit, glass lid and a cookbook.

I've fallen in love with this thing. The first thing I made was hard boiled eggs for deviled eggs. We've also made barbecue chicken wings, rice, chili, and popcorn.

You HAVE to get a set of these (They make other designs). They're amazing and really do work. Plop it on a pyrex and it seals toss it in the microwave without having to worry about stuff exploding everywhere.

I believe these were suggested in the poor man's bot thread. Thank you for the tip! Although I am still curious about the original question. (The thought of a silicone lid on a 375ml mug with the handles cut off has crossed my mind although I'm not sure the seal would work well w/o finding one with no handles to begin with)

Nevermind - I just zoomed in on your pic and researched the name on top. Really cool!

Cellar Made Easy-Open Sous Vide Lid for Anova Cookers use with 12, 18 or 22 Quart Rubbermaid Containers https://smile.amazon.com/dp/B01M3VH3UK/ref=cm_sw_r_cp_apa_Lis7Bb1TS3RWE

I use a Rubbermaid tub with a custom fitted lid for a Joule to prevent any evaporation. You can find several for the Anova that is like this:

Cellar Made Easy-Open Sous Vide Lid for Anova Cookers use with 12, 18 or 22 Quart Rubbermaid Containers https://www.amazon.com/dp/B01M3VH3UK/ref=cm_sw_r_cp_api_OpaMBbEEKCQJ6

Alternatively if you use pots I hear good things about ping pong balls or “Sous Vide balls” as some people call them on amazon.

https://www.seriouseats.com/2017/01/how-to-insulate-sous-vide-water-bath.html

I’m not sure about eating it tonight. Your call :/

Most models also have the 'Saute' function, which can sear meats, cook down vegetables, reductions, etc, and move it all over to the slow cook or pressure cook phase, with no loss. Just de-glaze the pan with some liquid after using the saute mode.

Slow cook works fine. There is a clear slow cooker type of lid available as an accessory. I highly recommend that you use it, itmay help overcooking a slow cooker meal.

https://www.amazon.com/Genuine-Instant-Pot-Tempered-Glass/dp/B008FUJ2LK

Would something like this work?

As a fellow cast iron pan fan (heh), Amazon has them!

FYI they sell a glass lid for the Instant Pot:

https://www.amazon.com/Instant-Pot-Tempered-Glass-lid/dp/B008FUJ2LK

I use the 12 quart with this lid - https://www.amazon.com/Cellar-Made-Easy-Open-Rubbermaid-Containers/dp/B01M3VH3UK/ref=cm_cr_arp_d_product_sims?ie=UTF8

It is a good size, but I have two teenage sons, so we are always cooking a large quantity of food.

there is the glass lid to allow for non pressure cooking that wouldn't involve the seal. obviously you wouldn't get the benefits of pressure cooking but it can make your IP more flexible for other tasks.

I mean there's this glass lid.

https://www.amazon.com/dp/B000809QMK/ref=twister_B01MT4JADH?_encoding=UTF8&psc=1

Go reusable, friend

> 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

VARGO Bot is the obvious answer but very expensive. Other options are to get a cross band but you might not be able to cold soak. I've read on reddit that someone used stretchy silicone lids for cold soaking, but I've never used these myself.

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.

What type of lid was it that shattered? The normal IP lid should not do this, so absolutely do not buy a whole new machine.

Genuine Instant Pot Tempered Glass Lid, 9 in. (23 cm), 6 Quart, Clear https://smile.amazon.com/dp/B008FUJ2LK/ref=cm_sw_r_cp_apa_i_TZtjDbYXYHZJJ

I was looking into getting that container... the lid is like $8, but someone wants to charge $25 for a precut one! Ridiculous when you can do it yourself!