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Reddit reviews: The best kitchen cookware

We found 6,555 Reddit comments discussing the best kitchen cookware. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 2,431 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

Top Reddit comments about Kitchen Cookware:

u/Junigole · 2 pointsr/Random_Acts_Of_Amazon

CHALLENGE ACCEPTED!

50 points :-D

A picture of you taking [a picture of you] (http://i.imgur.com/Imjg6qfl.jpg) (username spelled out on floor and on door)

25 points :)


  • A picture of me at a landmark, in this case, The Old Kentucky Home aka Thomas Wolfe House. here and here. Sidenote: I really don't like Wolfe's writing.

  • My favorite vacation so far was taken in February of this year. My best friend invited my husband and I to cruise with him. I was hesitant to leave the children (1 & 3) at home with their grandparents, and cried as we pulled out of port. That was the last time I thought about them for days. Our first stop was St. Maarten, where we swam with dolphins. Coco was the name of the dolphin we swam with. We got to give her kisses, dance with her, and ride belly-to-belly with her. The next day in St. Kitts, they told us not to touch the monkeys - they are dirty and mean. Well, we rode a catamaran to snorkel for my first time ever. It was amazing and I can't stop wanting to go back. On the way back, there was free rum punch, which put us in the mood for some dancing! We were supposed to go on another tour after that, but got back too late. We were so drunk that we didn't even care. We paid a man $10 to get a picture of a monkey sitting on my head. Advice be damned! The third day was Puerto Rico, where we only had half a day, but made the most of it by going to trapeze school, which completely changed my life! I was the worst one there -- I couldn't get my legs onto the trapeze because I haven't worked on my body since having two c-sections. Therefore I have no core muscles. I was so inspired by how fun it was, that I have been working toward being able to perform in aerial arts ever since!! Besides all of this, we got to see my best friend, whom we usually get to see only once every four years. It was a trip of a lifetime... and we will probably get to take a similar trip in the western Carribbean next year!! (^v^)


  • So, this is a bit awkward, but it was the very best I could do while the kids sat in the (on, with A/C on) car and I tried to avoid being run over. Montreat is everyone's town. We spend our summer days here. Their welcome sign doesn't say "Welcome to Montreat," but says Welcome in several languages, and then their famous gate supplies the town name. I know in the second pic I look like I am trying to keep something from falling on me. I was really just trying to flash my username. Well, you can't see it, but I swear it's there. I definitely don't have another reason to take this picture in such a rush!

  • A picture of me on top of a mountain This is at Craggy Pinnacle, in Western NC. Elevation: 5,892 ft. The bikers I saw there and got to take my picture were so nice! They live in a northern Georgia, and his aunt lives in Virginia. They were a couple and she was going to meet his aunt, the first family member of his that he had met. Adorable. c:

  • Junigole hearts RAOA



    15 points (:
    ***

  • Here I am, grilling corn in husks. They were terrible. Too late in the season.

  • My favorite video game: You're not going to like this one, but I haven't played video games in years. This does not mean I do not have a favorite. As a child, my favorite was the Keen series, and of those, my favorite was Aliens Ate My Babysitter. Wow, what a flashback.
    Later on, I went on to love playing The Sims, but slow computer speeds and other things going on limited my enjoyment of it. I enjoyed building the homes more than game play, but if we are talking pure enjoyment, I definitely enjoyed Keen more, because of its simplicity and action. (✿◠‿◠)

  • My favorite recipe can be found here, and my family will thank you for having me make it. (^v^)

  • Picture of me making said recipe (whilst smiling) ^.^

  • Picture of me eating said recipe (whilst smiling) NOTE you have to look very closely to see it, but my username and the date 8.22.14 are written on the brown paper bag/future campfire kindling, both in this picture and the last. ^_^

  • My weight here is primarily on my hands, and you can't tell it, but my feet are not resting on the door. I am actually unsupported in this picture. Didn't last long, but it happened. It's great but a real shame because I did a handstand in the silks earlier today but there was no way to get a picture of that moment. It was incredible. And my arms are so tired from climbing the silks that I am surprised they supported my body at all.

  • /u/cats_and_vibrators - I love you! You are freaking awesome for maintaining the weekly checkin. For the past two weeks, I have taken advantage of this service, and it has really helped me a lot in my quest to become more mindful. It takes a lot of dedication to put yourself out there to do this for people every week!

    10 points :-D
    ***
  • a picture of gold from the internet. Enjoy.

  • Comment on an Intro

  • Participate in a Discussion. (Little tidbit: Since returning to the sub just a few days ago, I have a goal of participating in three discussions per day. Doesn't usually happen because some days there are no discussions going on about which I can comment. But I try!)

  • I read the rules and learned about ongoing activities. Although I knew they existed, I don't know that I had previously seen this collection of them. I learned about Wabble (didn't know where people were playing Scrabble), and the rules regarding weekly activities.

  • A few pictures of me doing something I love: here here here & here

  • I hate cleaning the kitchen

  • Wellll.... I think this will work for this one, but it's sort of the opposite. So, while I live in the US, my in-laws all live in Argentina. My sister-in-law came to visit, and there were two things I asked her to bring: yerba mate (they just call it yerba), and alfajores. Now, you can technically get both of those things here, but it really isn't the same, since you will pay $8/kilo for yerba, $20 for 6 alfajores, and not of this brand! So, here and [here](
    http://i.imgur.com/w1B9uOvl.jpg) are alfajores.

  • I think my worst scar is also my most recent. Awhile back, I poured a cup of boiling tea on my lap. Yep. I think the glass just slipped out of my hand or something. It was a solid second degree burn. It blistered up and was quite ugly. Now the scar is somewhat light, but still noticeable on my pasty skin.

  • /u/Zoobles88, have we talked before? You are an excellent gifter, so I'm thinking you're probably a pretty cool person. AMA!

    5 points :0)
    ***

  • Hey /u/Morthy! Thanks for all that you do for RAOA!

  • My favorite movie. Oh geez, it is so hard to choose a favorite. I don't like movies, truly - I don't usually sit through them. Lack of attention span. So any movie that I have watched all the way through would be eligible. Breakfast at Tiffany's, Eternal Sunshine of the Spotless Mind, The Bourne Identity, Amelie --- yeah, no particular genre that I particularly like. OK, I'm gonna go with Eternal Sunshine. I watched this movie so many times. I just love how the story is told, the subplots, and the fact that I've been through times that I just wish I could forget, too. It's sad, but it ends okay.

  • Joke: What happens when a wolf falls into a washing machine? He becomes a wash and werewolf.

  • Favorite accessory My smile. Or the necklace my friend gave me when I was her bridesmaid. Both.

  • Wishlist item in common =-)

  • Participating in another contest [-:

  • My primary mode of transportation

  • So, the car above is my car and not my husband's. But it doesn't matter, because a picture of his in that light would look the same. That's right. We both drive Saab wagons of dark neutral colors. That's the best I got.

  • Domestic currency

  • Foreign currency - Here we have GBP, ARS, and a fun little one my dad brought back from Ukraine which is actually chocolate (and says so in English on the coin). Since it came from Ukraine, we're going to go with foreign, but it might be domestic since we can use it for currency in my house. Chocolate.

  • Some currency on my forehead

  • Daily Participation

  • GIVE ME SOME SUGAR! :)

  • ..but first..let me take a selfie (probably the least flattering selfie ever taken)

  • In front of me right now

  • wallet/purse/thingy this is what I carry. If you flip the cell phone part over, there's a place for my license and credit cards. Since I also have to carry so much stuff for the kids, this thing has become more like a purse than anything else, and i Just keep the kids' stuff in a bag in the car. Much simpler and faster.

  • Favorite DVD only purchased because I needed it for extra credit in Microbiology. Loved it. Also the only DVD I own...

  • Carl is not very photogenic

  • My favorite pet. Saucey was my cocker spaniel when I was little. I don't have any pictures of her, but I had her from the time I was 12 until I was 23. When she was a puppy, I carried her around like she was a baby. I loved that dog. I knew nothing about how dogs were supposed to be groomed, so although I bathed her several times a week, she was never combed, and poor thing had mats and knots, but she was happy anyway. She ran around with my brother and me all over the neighborhood. My dad used to walk down to the bus stop to get us after school, and he would say, "Let's go get those kids," to Saucey and she would get so excited. She was so good. She got old quickly, though. She used to love to lay in the sunshine in our driveway, but when she heard a car coming, she always moved. UNtil one day, she didn't and my dad accidentally ran over her. She must have had some sort of problem before that, leading to her not moving that day, but anyway she survived the being run over, but her quality of life went down so sharply that it wasn't very long until she was suffering too much, sometimes with breathing issues. She was such a good dog. Saucey Celine G----, 1994 - 2004.

    1 point C:
    ***

  • See below in comments.

  • I had fun! I really did. I usually tell myself that I don't have time to participate in things like this, but this time I used it as a really good excuse to enjoy myself while my kids were with my mom. Usually, I would stay home and try to clean, feeling really unmotivated. But yesterday, I just took off to downtown and then to the parkway! It has been amazing.

  • Point guessing: Not sure - posting this before I've finished, so I might change it. 490. I hope.

  • I smiled in quite a few pix

  • I interspersed, um, a few smilies throughout the entry. :)
u/Saurolophus · 2 pointsr/TwoXChromosomes

I love cooking! I especially enjoy cooking on cast iron and in the slowcooker. I do it on Hard Mode too, because both my SO and I eat mostly vegan (exception: I eat eggs), so it's fun and challenging to revamp old favorite recipes and dishes but in vegan form. A new cast iron pan can be bought for under $30, and small slow cookers are really cheap too. There are tons of vegan cookbooks out there, but I get most of my recipes and meal ideas online. My favorite site is Finding Vegan, a recipe amalgamation site. Beautiful pictures, and some really great food.

Also, I play ocarina! It's really easy to learn to play, and GREAT quality ones can be bought for really cheap, too! I suggest starting off with a basic, single chamber, transverse style ocarina in the Alto C. It's a professional-quality instrument, but it really will not break the bank, and as long as you don't drop it (it could break!) you will get a lifetime of beautiful sound out of it. There are no replaceable or tunable parts (like strings or reeds), so it's a one-time purchase with no future maintenance to worry about figuring out. Every ocarina I've ever purchased has come with a little fingering guide, plus a few tabs of easy songs, and once you practice just a little bit, you can play pretty much anything, provided your ocarina is in the right range/plays enough notes. And if you practice for years, you can be as good as my favorite ocarinist, Osawa Satoshi!

There are also more "casual" ocarinas, that cost quite a bit less, and offer a different fingering style, which isn't as intuitive as the transverse style, but it is easier for some people to learn, as it's just pattern memorization and tabs, and you really do not need to know how to read music at all. (you don't need to know it to play a transverse oc either). A lot of the smaller ocarinas can also be worn as necklaces as well, so you can take it with you and practice wherever you are! Fun! And they sound just as great as the more pro ocs too!

They are actually easier to learn than recorder (imo) and sound SOOOOOOO much better, as they are basically impossible to make do that horrible shrill screech that so many elementary school kids are able to make recorders do. They are also not very loud. If you live in an apartment with shared walls, you could go with a MUCH quieter (but more expensive) handmade wooden ocarina. Good news though! This craftsman also has a little kit for $25 where he sends you the pieces and you just glue it together. The great thing about wood ocs is that they are definitely quieter than ceramic, but they ALSO will not break if you accidentally drop it. I mean if you spike it, it might shatter, so don't do that, but just a clumsy fumble won't hurt it.

Just listen to how beautiful this wooden one sounds!

Anyways, if you are interested, check out those vendors I've linked (Songbird and Hind) and poke around their websites to see what's out there. There are also a few great amature ocarina players on youtube, so go watch some videos!

Word of warning though: if you start seeing STL ocarinas pop up during your searches (you will), take those reviews with a grain of salt. They have some iffy business practices, crappy customer service, and subpar ocarinas. Stick with Songbird and Hind. They are both great craftsmen, and great people to do business with. If you live outside of the USA, you should also consider Focalink-Stein, based out of Samoa (they used to be based in Taiwan). Songbird has a business partnership with them and is (as far as I know) the only American company that is authorized to sell the Focalink-Stein ocarinas, and they are literally some of the best ocarinas there are. If you live outside the USA, compare the shipping costs between Songbird and Focalink-Stein, and go with the least expensive option. They both excell at customer service, and will personally answer any emails with questions you may have. Again: Stay away from STL. Their (bad) ocarinas are nowhere near worth the hassle of dealing with them.

Anyyywaaaays, so yeah, vegan cooking and ocarinas.

Also, if yu have a pet of any kind (even a fish), you could try doing some clicker training. It's really fun and easy, and all you need is your animal, a clicker, some yum treats, and some patience. It's way cute. I've trained my cat to do lots of cute tricks like high fives and spins and stuff. :)

u/NotaHokieCyclist · 23 pointsr/anime

Poor ass college student's guide to cooking episode 3

Shokugeki no Soma is one of my favorite anime of all time, if nothing else because it showcases the amazing world of cooking to weebs like us. However, it isn't a guide, and it seems that too many of you guys here need a good lesson on how to get stuff done. Trust me, it's worth it and you'll feel much better about yourself after each episode, and maybe even want to try some stuff in the show out!

Lesson 3: Embrace the poverty. You really can make spectacular food with el cheapo ingredients

Today's dish was bœuf bourguignon, beef burgundy wine style, or basically beef stew. The TL;DR version being turning a big tough hunk of cheap beef into a tender, rich, and filling meal worthy of French fine dining. Obviously high end bourguignon can use lots of high quality ingredients, but none of that for now. I'm a poor ass college student after all, and time/money are both very important to me.

I've linked my favorite beef stew recipe below, but there are some important values you should know before that.

  1. Let's use cheap meats

    Bulk beef like chuck and shoulder roasts are perfect for tender stews. Buy the large hunks, the tiny cubes are the same thing chopped up and hiked up in price. Chicken is another MVP. Thighs in particular are even cheaper and more tender. Pork rounds up my top three. Chops and tenderloin seem like premium cuts, but this is pork so it's cheap.

  2. Tenderize meats before using

    Ain't nobody got time for waiting, so tenderize or marinate your meat so that you can cut down on time. To do this you need some kind of enzyme containing juice, like the proteases mentioned by Chapelle this episode. Popular ones include lemon, onion, apple, pineapple, and yogurt (or my personal favorite: beer). A bonus is that they add great veggie flavor to the final product. Unlike this episode, your best bet is to throw the meat in the juice in a ziploc bag and leave it in the fridge overnight. That way there's zero waiting and you get meat so tender you don't need teeth to eat it.

  3. Embrace the Veg

    Veggies and Fruits are for some reason almost always cheaper than meats. So make use of them. This doesn't always mean salad. I hate salad. But having a tupperware of roast veggies, stir fry, or steamed broccoli, etc will make for some epic side dishes that both enhance your meal and lower the cost

  4. Spices are your friend

    If expensive ingredients add more flavor, give them the finger and add your own flavor. Just don't go overboard.

    Ingredients/Spices of the day (two ingredients, one spice)

    Onions

    One of the essential veggies in every Western dish, it plays many roles. It can tenderize meats, give a sharp or mellow texture depending on how its cooked, and provide a sharp or sweet flavor depending on how its cooked. The sweetness in particular is what's often desired. When onions are cooked (mostly fried) for a while, their sharp tasting carbs break down into sugars. This can be seen visually as they become translucent then golden brown in a "caramelizing" reaction. When used fucking raw, they provide a pleasant sting to salads or a crunch to sauces.

    Fresh is better, but lasts a good few weeks

    Mushrooms

    Quite possibly my favorite ingredient of all time, they are a family of amazing... veggies? They are also one of the only veggies that is so flavorful, it can make a broth by itself. Adds an amazing smokey flavor which changes drastically depending on which type you use. A mainstay in the traditional Japanese side-dish miso soup, as well as stews like those made in this episode. Unfortunately not very cheap or common in the US besides white ones.

    Freshness is paramount. Doesn't last much longer than a week.

    Bay Leaves

    A product of the laurel plant, it is a spice often used in slow cooking meats like pork and beef. A common component of the Bouquet Garni, which was the bundle of herbs Megumi was holding this episode for the beef stew. The aroma is very Mediterranean.

    Skill/Gear of the day: The trusty 10/12 inch frying pan and caramelizing onions

    This is an essential usage of heat control, and the basis for so many dishes. Video Very easy for today. Same process for different veggies and even meats.

    They don't come cheap but like knives, they are fundamental to your cooking, and it's not like they will ever break or go bad. Cheap ones aren't my favorite for a many reasons.

    Here is a rundown of types and their pros/cons:

  1. Aluminium: Reactive to acidic foods (bad). Very thermally conductive but not evenly. Cheap, but not much else to say.
  2. Cast Iron: Reactive to acidic foods (but iron, so its fine). Even heat distribution, but takes a long time. Ridiculously heavy. cheap. Great for searing/steaks.
  3. Nonstick: No metal tools (knives etc). May or may not produce carcinogens. Wear away after some usage. The linked cheap one.
  4. Copper: Reactive to some foods (BAD). Even and quick heat distribution. Expensive.
  5. Stainless: Nonreactive. Even quick heat distribution, especially with aluminium/copper cores. Semi-expensive (linked).

    Recipe of the Day: Beef in beer stew

    Presentation of the day: Drinks and Glass

    Make sure to serve any dish worth enjoying (even to just yourself) with a glass of something good. This can be anything from the booze to just iced tap water. Soda is not my thing, but if you want that, use a glass and not just the can you bought it in, and with ice. Turns 7/10 meal into a 8.5/10 instantly. Make sure to use a good glass though, which should be very clear. To maintain it, it may be a good idea to wash it by hand instead of the dishwasher.


    Look at it.

    none of this shit.

    ---

    Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!

    Episode1)

    Episode2
u/MrDrProfAidan · 2 pointsr/minimalism

I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.

​

TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.

​

This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.

​

First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients

​

First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.

​

Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.

​

Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.

​

Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.

​

Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.

​

Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.

u/theyre_whores_im_in · 1 pointr/deals

Entire article with spam/referrals removed

Please report this post and user u/mnluxury11
to the mods for breaking the rules for personal profit.

Mac MTH-80

The best chef’s knife for most people

>With its super-sharp edge, its sleek, tapered shape, and its comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker.

>Every kitchen should have a chef’s knife — it’s the most versatile piece in any cutlery set, and it will make food prep on Thanksgiving and every other day faster and easier. The Mac MTH-80 has been the top pick in our guide to chef’s knives since 2013, a choice backed by 120 hours of research, interviews with experts and chefs, and tests that involved chopping more than 70 pounds of produce. The Mac is universally comfortable, and it has proven that it can stay sharp through regular use, even in our busy test kitchen. Other knives to consider for preparing a Thanksgiving meal: a paring knife for delicate tasks, and a serrated knife for slicing bread, root vegetables, and even meat.

Price: $145 (17% OFF)


Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip

The best wood cutting board

>This beautiful, eco-conscious teak board requires more careful cleaning than a plastic board, but it felt better under a knife and was easier to maintain than the other wood boards we tested.

>If you want a hefty wood cutting board (which looks better and is easier on your knives), we recommend the Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip. It’s thick enough to stay in place and resist warping, but it isn’t so heavy that you can’t easily move it around. It can also double as a serving board for a cheese spread before dinner. For carving the Thanksgiving turkey, check out the Proteak Teakhaus 24-by-18-inch board, a larger version of our pick that has a juice groove.

Price: $85 (12% OFF)



Cuisinart Custom 14-Cup Food Processor

The best food processor

>With just pulse and on buttons plus a single bowl, this is one of Cuisinart’s most basic models, but it consistently chops, slices, and kneads better than any other food processor we’ve found for under $250.

>A food processor is the best tool for quickly performing a variety of chopping, slicing, and shredding tasks, something you’ll be doing a lot of when prepping for Thanksgiving.

Price: $156


Lodge 6-Quart Enameled Dutch Oven

Best Dutch oven

>With big handles and durable design, this Dutch oven aced every test, rivaling models four times the price. A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish.

Price: $59



All-Clad Stainless 12″ Covered Fry Pan

The best skillet

>With its superior heat conduction, durable construction, and comfortable handle, the All-Clad 12-inch skillet is a workhorse that will last beyond a lifetime.

>A 12-inch skillet is an essential kitchen tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, and searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach.

Price: $99 (50% OFF)


Bayou Classic Aluminum Turkey Fryer Stockpot

The best turkey fryer pot

>Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.

>Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and a heat source. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling 4 gallons of bubbling oil.

Price: $58

u/kaidomac · 8 pointsr/grilling

TL;DR warning

Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:

http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):

http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:

  1. A metal cooking surface
  2. A hi-temp heat source
  3. A smashing tool
  4. A high-quality spatula
  5. A scraper (if doing ultra-smash)
  6. A cheap IR temp gun
  7. A cheap digital kitchen scale

    It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!

    So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:

    http://www.bakingsteel.com/

    You can also do it with cast iron. Lodge has a griddle for $25:

    http://www.amazon.com/Lodge-LDP3-Double-Reversible-Griddle/dp/B002CMLTXG

    If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:

    http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/

    If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:

    http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

    You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:

    http://www.amazon.com/Update-International-Heavy-Weight-Hamburger-Commercial/dp/B002LDDKZ6

    If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)

    http://www.amazon.com/Plextool-Wall-Paper-Stripper/dp/B00AU6GQLQ/

    Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)

    http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ

    I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)

    http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/

    For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:

    http://www.amazon.com/gp/product/B00DYN0438

    A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.

    https://tejassmokers.com/Camp-Stove-Carts/23

    Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:

    http://www.amazon.com/Blackstone-Portable-Griddle-Outdoors-Camping/dp/B0195MZHBK

    So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:

    http://www.seriouseats.com/2010/07/equipment-the-due-buoi-wide-spatula-my-new-fa.html

    Available here:

    http://www.duebuoi.it/x/uk_usd/catalog/p/spatulas~805-16x10.html

    If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:

    http://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B00DMI632G/

    A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:

    http://www.amazon.com/Ozeri-Digital-Kitchen-Capacity-Stylish/dp/B003E7AZQA/

    This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!

    So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.

    There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:

    http://smittenkitchen.com/blog/2009/07/light-brioche-burger-buns/

    Or this, if you wanna get crazy:

    http://www.seriouseats.com/2015/05/fresh-cemita-rolls-mexican-sandwich-burger-bun-bread-food-lab-recipe.html

    Or this one, nom nom nom:

    http://amazingribs.com/recipes/breads/brioche_hamburger_buns.html

    But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:

    http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html

    (continued)
u/[deleted] · 2 pointsr/Random_Acts_Of_Amazon
u/karygurl · 4 pointsr/castiron

>So, do you personally think a Lodge skillet is good enough or should I go >for a Wagner/Griswold? People on /r/castiron seem to frown upon Lodge, >but when I check Amazon and the reviews are amazing.

It's really down to personal preference. I like the smoother cast iron, though I do have a Lodge grill pan. I think if you're wanting to dip your toes into cast iron without having to go all out, Lodge is a good, cheap way to go. Plus it helps alleviate hunting for any on ebay or in shops. I like treasure hunting, but in a year of going to Goodwill just about every weekend, I've only accumulated four or so pieces.

Thanks to the rougher texture a Lodge pan won't be nonstick quickly though, so just use extra fat when you cook. Again, it depends on what exactly you're looking for. For trying out cast iron, Lodge is pretty great. If you're looking for jet black nonstick beauty right off the bat, you might be better off looking for a Wagner or Griswold.

>In the end do you think a dutch oven is worth it over a regular stainless steel pot?

I have both. I don't like using cast iron for, say, boiling pasta. If you're looking for minimum to get you by because you're a college student (I was there not too long ago!), I'd get a stainless steel pot and a cast iron skillet. Stainless steel also can go from stove to oven (as long as it's fully stainless, no froo-froo silicone handles or glass lids; if you're unsure, the packaging/instructions will usually mention its ovenability) so the pot can double as a casserole dish.

As far as finding an enameled cast iron dutch oven, Lodge is pretty much the best way to go for what you get versus what you pay. It's $65 on Amazon right now but if you happen to be near a Fred Meyer, I highly recommend that you go check out their kitchen section. I was just there an hour ago and saw their Lodge 6 quart enameled dutch ovens on sale for $45 and my husband had to drag me away from buying one :) That's as cheap as I've seen them though, I can't recall seeing them much lower.

You can get enamel cast iron skillets, but because of the enamel, the price is higher so I'd honestly just get bare cast iron. Again, whether it's Lodge or old school smooth is completely up to you, what you can find and your price range.

If you'd like advice on lazy seasoning: what I normally do when I get a pan home if it's brand new is honestly read the label: it'll mention whether it's preseasoned (most new Lodge are) and if it needs a scrub. I usually give them a scrub with just hot water and a scrubby sponge, nothing too hard, just enough to get the store dust off. Then I dry it very thoroughly and put it on the stove at roughly medium-low to make sure it's warm and dry. (Do not walk away! I've done this and burned a ring in the pan :) It's by no means ruined if you do this, just annoying.) Preheat your oven to about 350 degrees or so. Grab a paper towel, put it up against a bottle of vegetable oil and tip it over twice to just get a bit of oil on it, then take the hopefully not-too-hot skillet and wipe it all over. Make sure to get inside, outside, the rim and the handle too. Once it's all rubbed up, take a dry paper towel and rub it down to get as much oil off as possible. It won't look like much is left, but that's a good thing. Also, if it's a Lodge, do your best to get off any shredded bits of paper towel off, since the texture can be rough. If your paper towel comes back really oily, wipe it down with another dry paper towel until it's barely giving off any oil; you want a very thin layer on it. Then put it in the oven upside down and let it sit for an hour or so, then turn the oven off and let it sit until it cools down. (Maybe put a post-it note by the oven so you don't turn it on again the next day and forget that your pan's in there.) Once it's cooled down, that's your first seasoned layer. I've used it after that process, sometimes I do another layer which is repeating the same thing with the thin oil layer and rubdown. Other times I just do it once and cook the crap out of something in it. I got a mini skillet once that holds just two eggs basically, so I did one layer of seasoning and then melted three tablespoons of butter into it and cooked eggs. They slid right out, and on cleanup once I got the egg residue to slide out, I took a paper towel and rubbed the butter all over it, buffed it down to a thin layer and put it upside down in the oven (I was baking biscuits at the time so it was just lucky timing). Like I mentioned before, it's fat + heat = seasoning. You can always argue finer points, but in the end, it'll get seasoned.

Yikes, I should probably stop rambling at some point! I like cast iron just a bit. :) tl;dr: your best bet is probably a cast iron skillet and a stainless steel pan with an oven-safe lid, that'll cover you for most cooking applications. Let me know if you have any other questions!

u/ShinyTile · 3 pointsr/Cooking

Fair enough.

So as a premise, I'm going to give you the /r/cooking answer (which I'd argue is the 'right' answer,) but a lot (most?) people in the US use a non stick for just about everything. Then again, most people cook bad food, so...

Anyway:

>for things like eggs, bacon, burgers etc

So right there I'd stop you and say that a true non-stick (either a Teflon pan or anodized / ceramic) is really best just for things like eggs, melty cheese, etc. Some people (rightfully) claim that eggs can be cooked in a really well seasoned cast-iron; they sort of can, but you have to use so much grease I argue it's more shallow frying than anything else. Properly cooking eggs in a true non-stick pan, like a Teflon coated pan, requires zero butter / cooking spray, etc. You actually shouldn't use it.

For things like burgers, bacon, etc, most of us would argue for either stainless steel (my preference) or cast iron. Cast iron (CI from now on) has some advantages, mainly relating to heat retention for giving awesome sears (like on a steak.) Stainless Steel (SS) can also do that pretty darn well, but not quite as well as CI. SS has the advantage of being more 'reactive;' If you turn the heat up or down, the pan reacts much faster than CI. CI is a diesel truck, SS is a Chevy 2500.

Neither SS or CI 'stick' when 1) properly heated and 2) properly used. Most people just don't know how to properly cook with those types of pans. Start here, and watch this vid on how to properly heat a SS pan. If you do that (and it's actually super easy once you've done it a few times,) you're 80% of the way there. So then your pan is hot, and you put in some oil (I prefer canola.) From then, your meat (like chicken breast, bacon, burgers, steak) goes in the pan and you don't touch it! If you put it in, and then 30 seconds later get all grabby-pokey-lifty, you're going to get really grumpy that that idiot on the internet convinced you to use SS, because it's going to be very stuck to the pan. If you're patient, and simply wait, the meat will get a perfect sear, and release on it's own in about 3-4:00. From there, give it a flip and repeat.

Here's where the advantages of stainless really shine: So after you've seared both sides (let's say of your chicken) you pop the whole pan in the oven for about 13 minutes or so to finish cooking the meat to the desired temp. Then you pull the pan out of the oven, pull the meat out to rest, and then deglaze your pan, toss in some chopped shallot or onion and garlic and maybe mushrooms, let it reduce aminute or two, holy crap get ready to blow the minds of anyone you're cooking for. Drizzle the sauce over your now sliced chicken, BAM.

So that was a bit of a divergent answer, but I felt it was important. When evaluating cookwear, it's not so much just a matter of 'Can this pan cook things,' it's more a matter of 'How do you use your cookwear to get the results you want.


If what you want is a properly good non-stick pan for eggs and cheesy stuff and omelettes, buy this. That'll last 2-3 years if you treat it well (ONLY wash with a washcloth, non-stick safe utensils, etc) For all your other stuff, I'd suggest a tri-ply stainless steel pan, like this or if it's in your budget, All Clad really sets the standard. This guy in 10 or 12" is pretty much the default CI pan for most people.


Feel free to ask questions. As for the pans you mentioned: I've seen really, really mixed reviews on them. I've never cooked with them, but I've handled them and they seem extremely light and thin (that means hotspots, inconsistent heating, and crazy fast reactivity (temps varyingw ildly up and down.) They seem to be jack of all trades masters of none, and I'd personally pass.

u/doggexbay · 12 pointsr/budgetfood

Eggs. So many eggs. I suggest steaming them instead of hard-boiling them because it's just more user-friendly, but you can just do so so much with them with recipes from any cuisine.

You don't necessarily need to drop Trader Joe's outright, because some of their snack foods are actually a hell of a deal if you're going to be buying those things anyway—their nuts and trail mixes are great compared to the Planter's prices you'll get at a Key or a Met—but depending on your neighborhood you should acquaint yourself with your local produce shops; not the Key or the Met, but not the bodega either. The small grocers that have six-packs of garlic for .99 and bags of onions for 1.50. Which borough are you in? Happy to make recommendations.

If you do meat, chicken parts (quarters, thighs, drumsticks and occasionally whole chickens on sale) are your friend, as are pork shoulders and frequently chops. Both are consistently inexpensive and extremely versatile in just about every cuisine, and both can be cooked in bulk (and refrigerate well) and then used in different recipes through the week so you don't get bored. This recipe will take care of baked chicken parts for you. If you have a dutch oven this recipe will expand on that. If you don't have a dutch oven, buy this immediately. It's a Le Creuset without the price tag. $60 feels hefty up front, I know, but you'll end up living out of this thing for years as long as you don't use any metal utensils in it.

This recipe is outstanding for a big pork shoulder; it should make you feel fearless about buying seven pounds for one person and cooking it through an entire day off. Really; my SO is a Miami Cuban so I feel like I know this blogger, her recipe is legit.

Beans are just so useful and can be used in so many ways, and their cooking is mostly inactive. I have a 2 1/2 hour black bean recipe going right now that I'm stirring every twenty minutes or so but it's otherwise set-and-forget, and it's awesome. They can be used in any meat-based or vegetarian/vegan recipe, they're inexpensive in bulk and they last on the shelf FOREVER.

Rice is also super inexpensive to buy in bulk—I spend about $25 on a 25lb bag every couple of months for my SO and I, and we are serious rice eaters so we tear through it and it still lasts about eight weeks. "Splurge" and buy jasmine rice from Thailand; it's hands-down the best deal on rice in terms of being satisfying to eat, forget about anything by Canila or Goya (sorry Goya, I love ya).

One of my Brooklyn kitchen's best aces in the hole is something called gravlax. It's basically sashimi. You buy a pound or two of fresh farmed salmon, generally $10/lb whether you're at Key Foods or Whole Foods, you slather it in salt and sugar and plastic-wrap it and forget about it in the fridge for a few days. Blammo, sushi-grade salmon that you can use in any recipe.

So liver sounds super unappealing, but bear with me. This classic French paté is unbelievably easy to make, delicious, refrigerates great, and is a super-cheap nutritional powerhouse. You do need a food processor or at least a mini-chopper (for a coarse, country style) but it is hands-down one of the most inexpensive dishes I've ever come across.

My last tip, if you have a blender, is this smoothie. It'll sound weird but trust me.

u/jimmaaaay · 1 pointr/Cooking

Before we begin, I know that by just looking at the length of this that you might find baking bread to be a bit daunting, trust me, it’s not and I’ll do my best to explain everything as best as I can. I will also tl;dr after every section.

I’m writing up this recipe because all it requires is flour (2 types), salt, and water. I know these days butter is quite expensive and going out and buying yeast is a pain (You can buy a big loaf of it at costco but what are the chances that you’re going to use 5 lbs of yeast?). If by chance you have enough money to buy butter and yeast (those recipes are so much simpler), I’ll post those up as well upon request.

This recipe is adapted from Chad Robertson of Tartine Bakery. Mr. Robertson’s method doesn’t require a standmixer but it does require a kitchen scale and more importantly time. I’ve lowered how much water is in the recipe (known as hydration), because more water makes bread difficult to handle and shape. As you get better, feel free to up the hydration, the original recipe has 750 grams of water, I’m toning it down to 675 grams. I have also made some slight modifications to make it easier for those without much baking experience.

stuff you’re going to need:

A kitchen scale

Knife

A jar or similar type of receptacle

Whole Wheat Flour

Bread Flour

Water (hopefully filtered)

A few of big bowls/tubs

Oven safe cooking vessel i.e. tray pan, cast iron pan, dutch oven, baking stone etc

Oven mitts/thick towels to protect your hands

Oil (veggie/olive oil/pam spray)

Starter

Now to create the starter is going to take some time, and by “time” I mean around a week or two. Yes, you have read that correctly. BUT there isn’t much work required (just time is needed) and once you have your starter, you just have to maintain it (meaning you don’t have to do the 2 week from scratch).

  1.  First we’re going to make a CULTURE. Mix In your receptacle 50 grams of wheat flour, 50 grams of bread flour, and 100 grams of room temperature water (avg temp is around 75 degrees) with your HANDS. Mix until there are no bits of dry flour, and scrape as much of flour off your hands back into the mixture. The consistency should be that of a thick batter. Cover the with a kitchen towel in a cool, draft free, and shaded spot for 2-3 days.<br />


  2. After 2-3 days, check to see if any bubbles have formed around the sides and on the surface. If not, let it sit until it does (another day or two).

  3. When bubbles have formed (there might be a dark crust that has formed, discard it) and it smells a bit like cheese, your culture has now become a STARTER. Stir your STARTER a little (don’t need to use your hands this time) and then discard about 80% of it, this doesn’t have to be exact. Replace the discarded portion with equal amounts of water and both flours (if you discarded 160 grams of the starter, replenish by adding 40 grams bread flour, 40 grams wheat flour, and 80 grams water 40+40+80 = 160) . This is known as FEEDING your starter.

  4. Repeat the discarding and feeding process once a day every 24 hours at about the same time every day. Be sure to pay attention to the STARTER’s behavior, the volume of the STARTER will increase for several hours after feeding and then begin to collapse as the cycle winds down. When your STARTER rises and falls in a predictable manner, you’re ready to bake.

    TL;DR – to create starter mix equal parts water and flour. Leave alone until stinky and bubbling. Discard most of mixture and replenish discarded portion with equal parts water and flour daily until mixture rises and falls in a predictable fashion.

    Create your leaven

    In layman’s terms this mixture that you will mix into the bread later on that is going to give your bread a lot of flavor and also be the cause of lift for your bread.

  5. Mix 100 grams bread flour, 100 grams wheat flour, and 200 grams warm water (80 degrees microwave the water for about 10 seconds or so) with a TABLESPOON of your STARTER. Wait 8 hours.

  6. After 8 hours your leaven mixture should be bubbly and the surface should be a little wrinkly. To check if it’s ready take a small spoonful of your leaven and drop it in some water, if it floats it’s ready, if it’s not, give it another hour or two and check again.

    TL;DR – to create leaven, mix equal parts flour mix and water with tablespoon of starter, wait around 8 hours.

    Bread Time!!

  7. In a big bowl mix 900 grams bread flour, 100 grams wheat flour, 600 grams water, and 200 grams of your leaven. Let it rest for 30 minutes.

  8. After 30 minutes, in a cup, mix 20 grams salt and 75 grams warm water and add that to the previous mixture until all the water is absorbed. Cover with towel or plastic wrap.

  9. Your bread is now going to go through it’s “bulk rise” for 3-4 hours (this is based upon the ambient temperature being around 75 degrees). If it’s warmer it’ll be faster, if it’s colder, it’ll take longer). Every 30 minutes you’re going to “fold &amp; turn” your bread. So for example, lets say you placed your dough in a square container. You’re going to dip the hand you’re going to use to turn the dough in water (so the dough won’t stick), shove it in between the dough and the container on one side until you’re able to grab the underside of dough and fold it over the top. Repeat the process for all four sides. You’re going to notice that after about 2 hours, your dough is going to get aerated and softer, be gentler with your turns.

  10. When you see bubbles forming on the sides of mixture and your bread is able to do this: WINDOW PANE TEST, you’re ready to divide your bread.

  11. Flip your dough onto a well floured counter top. Split your dough into 2 or 3 pieces using a knife and do THIS to each piece. Cover each piece with towel or plastic wrap and let them rest for 30 minutes (this is known as bench rest).

  12. After 30 minutes do exactly the same boule shaping you did in the previous step.

  13. Get an equal amount of number of bowls as you have pieces of bread and lube them up with the oil of your choosing. Put the bread pieces in there so that the smooth side of the bread (the top side) is face down in the bowl. Let the bread rise until double in size.

  14. Now this part is going to be broken up into two.

    A) If you have a dutch oven or a cast iron combo cooker then
    i) preheat your oven to 475 degrees with your cooking vessel(with lid) inside on the middle rack.

    ii) when the oven is ready, carefully, and I cannot stress this enough, CAREFULLY with oven mitts/towel, take out the cooking vessel. Invert your bowl of bread so the smooth side of the bread that you put face down into the bowl when you let it rise is now facing up and carefully place onto/in your cooking vessel.

    iii) with your knife, score your bread

    iv) with mitts/towels protecting your hands, place lid on cooking vessel and put in oven. Drop the temperature to 450 degrees. Cook for 20 minutes.

    v) After 20 minutes, with mitts/towels protecting your hands, take off the lid and let the bread cook for 20 more minutes, or until the top is dark brown.

    B) If you don’t have a cast iron pan or a combo cooker

    i) preheat your oven to 475 degrees. Then you’re going to have to STEAM YOUR OVEN

    ii) when the oven is ready, invert your bowl of bread so the smooth side of the bread that you put face down into the bowl when you let it rise is now facing up and carefully place onto whatever device you’re going to use to transport your bread into the oven.

    iii) with your knife, score your bread

    iv) Steam your oven, lower oven heat to 450

    v) put your bread in the oven

    vi) cook for 30-40 minutes until the top is dark brown.

  15. Carefully with mitts/towel protecting your hands, take the bread out of oven and let cool for 20 minutes before devouring.

    tl;dr - Mix flour, water, and leaven then letting it rest for 30 minutes. Add more water and salt.
    Let it rise for 3-4 hours “turning and folding” every 30 minutes. Portion dough and let it rest. Shape dough and let it rise. Cook bread.

    I've typed this up as fast as I could, so if you see any mistakes or if anything is ambiguous please let me know.
u/touchmystuffIkillyou · 2 pointsr/Cooking

The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.

Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.

$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:

  1. Knives (Victorinox Fibrox)Amazon This is a decent starter set that will give you versatility starting off. Add as you go.
  2. Pots and Pans - All clad is the BIFL industry standard. I have them and love them. But a set will crush your budget. A starting set will usually be cheaper than one-piece at a time. For your budget I'd recommend the Tramontina tri-ply wich ATK rated highly right next to All Clad. At around $140, it's a great set. Also, get a non-stick skillet and whatever other non-stick pieces you can afford. The best rated non-stick cookware (better than All Clad, I've had both) is good old Tfal. Ask for the All Clad Stainless stuff if you ever get married.
  3. Food Storage - I consider good food storage to be a kitchen basic, and the I like Snapware Airtight. But if the budget is tight, you can probably get buy on Gladware for a while.
  4. Other Tools - This list should get you started without too much "fluff"
    vegetable peeler, grater, liquid &amp; dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic &amp; metal), Wooden Spoons, Ladel &amp; Larger Spoons, Tongs, Colander
  5. Bakeware - at a minimum, get 2 commercial style aluminum sheet pans and I recommend 2 silpats to fit. These will make flawless cookies, roast vegetables, whatever in the oven. I'd also get some wire racks to fit as well. The rest depends on what you want to bake.
  6. Small Appliances - this is where it gets tricky. Remember, focus on multi-purpose machines. I'd rather have one high-quality electric motor than many cheap ones - less to break. The first appliance I would buy are: a stand mixer (kitchen aid), a food processor(cuisinart), a blender (my favorite value, the new Oster Versa (a Vitamix without the price tag).
  7. Dinnerware, Flatware and Glasses - Stick with classic stuff. White plates never go out of style and make the food "pop". Doesn't need to be expensive now.

    I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.
u/ChefGuru · 9 pointsr/AskCulinary

I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.

Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.

Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.

u/i_floop_the_pig · 5 pointsr/povertyfinance

Idk what cookware you do have but roasts (like a pork loin or whole chicken) tend to be cheap and pretty easy to cook. Eggs is a staple for cheap food. White fish or tuna are cheap too but don't eat tuna more than a couple times a week because of mercury. Protein powder is a very cheap source of protein however the upfront cost can be jarring.

Frozen veggies are my preferred choice but canned is good too.

The only spices you really need are salt and pepper. Kosher salt and a pepper mill are god tier. After that I'd say garlic powder, paprika, cinnamon, cayenne, cumin, ginger powder.

If I had to pick cookware that was reliable af I'd easily choose a cast iron skillet, enameled Dutch Oven and a small nonstick pan. The first two are both Lodge brands and you can do like 95% of cooking in just those two... possibly just the Dutch oven. There's also this 2 in 1 combo that might actually be the best of both worlds.

I'm a big fan of the Dollar Tree for kitchenware. One of the best purchases I made was a micro shredder and I use it for blocks of cheese. Way cheaper that pre-shredded. The only thing I wouldn't buy from there or any shopping center would be a knife. On a budget I love my Kiwi brand knife (~$8) and I've heard great things about Kuma but haven't had the opportunity to try one yet. Most cooks recommend Victorianox Fibrox but I can't recommend that on an extreme budget.

Also replacing breakfast with only coffee is a great way to save money. I had something else to say but I can't think of it at the moment. Cooking delicious on a budget is a hobby of mine.

Edit: oh yeah, DRINK WATER

u/jumbo_shrimp15 · 2 pointsr/Sourdough

I assume you have the combo cooker since you say you put the bread in the deeper part of it. The walls of the dutch oven/combo cooker should not be there to keep the doughs shape. All it does is give the dough a steamy environment for it to rise properly in the oven (called oven spring). Using the lid will eliminate the need for parchment paper (you can dust some corn meal or spread some oil on it) and is the combo cooker's strength when it comes to baking bread. You can also score it right after you've placed it on the lid.


The way I do it (I only have a dutch oven and not a combo cooker) is cut some parchment paper to a little bigger than the proofing basket. I then put my cutting board on top and flip everything. You should be able to hear the dough exit the basket. I then score the bread before I lift and gently place it into the dutch oven, which has been in the oven preheating at 260 degrees. I put the lid on and wait 20 minutes before I remove the lid, lower the temperature to 230 and bake for another 20-30 minutes. The finished dough should have an internal temperature of 95-100. I've had great success with this method. Here


Now, I can't stress this enough: the dutch oven/combo cooker should not be there to support your dough's shape. If it is you are not shaping it/developing the gluten enough. You might get some good bread either way, but you will never get that open crumb structure that everyone's after. If you want to get a nice open crumb here is what you do:


  • Use relatively high hydration (70% is nice and manageable even for beginners)


  • Make sure to develop the gluten structure during mixing. Trevor J Wilson on YouTube has a few excellent videos, particularly his on the Rubaud method.


  • Fold the dough a few times. The more folds you do, the better the structure (usually). I do one about every 30 minutes for the duration of the rise, but 3 folds during the first 1.5 hour is sufficient to get a good crumb. You have to make sure you don't deflate the dough during each folding session. You will definitely get plenty of doughs that will come out like flat discs, but eventually you will get consistently good bread.

  • Pre-shape and shape. This adds tension and will give you a nice sturdy dough that will support it during the oven spring.


    Hope this helps and wasn't too long of a description. Good luck with future bakes!
u/nobody_you_know · 5 pointsr/AskWomenOver30

Different surfaces for different things.

One decent nonstick pan is great to have for things like eggs, but isn't great at high heat applications like searing meat. You'll never build a good fond in nonstick, and having pots lined with nonstick coating is just unnecessary. A couple of pans -- a larger one for cooking fish or day-to-day "I'm just browning some ground beef" kind of stuff, and a smaller one for fried eggs or whatever -- will be plenty. You don't want to spend too much on a nonstick pan, though, because by their nature their lifespan is limited.

One cast iron pan is great to have because it's great at really high-heat applications, but can also be used for any number of other things -- you can sear a roast in it, you can bake a deep-dish pizza in it, or brown off some chicken and then braise it in the same pan. It can become pretty nonstick over time, with the right care, but that's a long-term process. Cast iron is heavy, though, and requires different care than other pans (it's not difficult to take care of, just... different. You can't chuck it in the dishwasher and walk away.)

For an all-purpose workhorse, look for stainless steel. It's good in a wide range of applications, and can do almost anything reasonably well. It's a little more prone to sticking (which is a good thing in many cases), but it's also durable enough that you can scour the fuck out of it on those occasions when you need to.

More important than the surface of a pan, IMHO, is the base. Avoid anything with a thin base; over time, it'll warp, and that creates hotspots and wobbles that make cooking a pain in the ass. You want pans that have a pretty thick base. If you can get something that has a layer of aluminum sandwiched in, that's great. Aluminum conducts heat better than steel, so pans will get hot faster with some aluminum included. You don't really want to cook directly on aluminum, though, so something with steel and aluminum layers in the base is ideal.

You're probably not going to find one single set that covers absolutely everything; I'd advise one base set of stainless steel, and then a few add-ons as time/money allows. I know Cuisinart does a pretty nice set of tri-ply stainless steel pots and pans that runs under $200, and goes on sale for even less regularly. Add a T-fal nonstick pan or two, and one good Lodge cast iron skillet, and you'd be well-equipped for most things.


u/modemac · 1 pointr/Cooking

cowfishduckbear's comments regarding bare cast iron in general are mostly true. "Cheap" cast iron from Taiwan or wherever has been known to occasionally be poorly cast, with one side of the pan slightly thicker than the other; or the lid may not fit right. There are also reports of cheap, impure alloys; but in general that won't affect the quality of your cooking with these kids of pans. The reason why everyone has a hard-on for Lodge cast iron is both good old-fashioned USA patriotism as well as high quality, as Lodge is the last major manufacturer of cast iron with its primary foundry in the United States. (They outsource their enameled cast iron to China, however; and right now they are also introducing their own line of stainless steel cookware, too.) Lodge does have good quality control standards, too, which is why it's seen as the best you can get for bare cast iron. Yes, it's true Lodge cast iron has a rougher surface than the early 20th century pans from Griswold and Wagner; but despite what some nay-sayers say, this will not detract from your cooking at all. A good seasoned cast iron pan from any manufacturer will give you the black non-stick coating that cast iron is legendary for. In addition to my Lodge pans, I have a Bayou Classic 4-quart dutch oven that also does a wonderful job, an 8-inch "no-name" cast iron skillet from China or Taiwan or wherever, and a 90-year-old Griswold 9-inch as well. All of these are hefty, solid, sturdy, and dependable. If you don't have any cast iron pans in your kitchen, then you need at least ONE, and if you can only get one then I'd recommend going to Wal-Mart and getting the big heavy Lodge 12-inch skillet. After that, open your wallet and get yourself a cast iron dutch oven -- the Lodge 5-quart is superb, but again any manufacturer will be fine. I haven't bothered with the newer cast iron pans with celebrity names like Emeril or Rachel Ray, just because they're too freakin' EXPENSIVE when you can get just as good cooking from less expensive cast iron.

u/MeghanAM · 2 pointsr/Random_Acts_Of_Amazon

I marked things with a [w] if they're on my WL!

  1. Something that is grey. China Glaze Polish Ecollection Recycle [w]

  2. Something reminiscent of rain. Hehe, a watering can [w]

  3. Something food related that is unusual. Miracle Noodles - they're these weird low-carb noodles [w]

  4. Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!) LARPing Book for my friend Dennis. His is missing several pages, which is very frustrating to him. He's endlessly dear to me. [w]

  5. A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it! Other People's Love Letters - doesn't that just sound romantic? :D [w]

  6. An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related! Mickey Mouse Cookies!

  7. Something related to cats. I love cats! (keep this SFW, you know who you are...) SmartCat [w]

  8. Something that is not useful, but so beautiful you must have it. Triple heart necklace &lt;3 [w]

  9. A movie everyone should watch at least once in their life. Why? Love Me If You Dare. Everyone should have more French film in their lives. It's a beautiful, artistic, funny, romantic movie. The main characters are hot.

  10. Something that would be useful when the zombies attack. Explain. Cast Iron is heavy! [w]

  11. Something that would have a profound impact on your life and help you to achieve your current goals. For exercise, way easier on my knees than the treadmill [w]

  12. One of those pesky Add-On items. Awesome fabric softener - and I really want it, too! [w]

  13. The most expensive thing on your list. Your dream item. Why? A Roomba. I have pets. I need to vacuum more often. I'm lazy. Also he would be my robot butler friend. I'd name him Alfred or Jeeves or Pennyworth. My cats would be afraid of him. [w]

  14. Something bigger than a bread box. A mattress is quite a bit bigger! [w]

  15. Something smaller than a golf ball. Pearl earrings [w]

  16. Something that smells wonderful. Lilac and Lilies! [w]

  17. A (SFW) toy. Cat toy! [w]

  18. Something that would be helpful for going back to school. Chromebook! It's actually for when my husband starts college. [w]

  19. Something related to your current obsession, whatever that may be. Filter for my new fishtank! [w]

  20. Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand. Electric bike so, my comment on this is: “Theoretically I would like to bike. Realistically I'd like to bike, except up hills. Oh, here we are!”. Right?! Also what they sell electric bikes on Amazon? Damn! [w]

    Bonus:

    Oregon Chai!
u/TwistedViking · 2 pointsr/Cooking

This could get long.

&gt; Skillet - http://www.amazon.co.uk/gp/product/B000LEXR0K?keywords=lodge%20cast%20iron%20combo&amp;amp;qid=1458281902&amp;amp;ref_=sr_1_2&amp;amp;sr=8-2

That's not so much a skillet as it is a dutch oven, despite what they're calling it (unless this is a UK/US thing). It's an absolutely fantastic piece of gear though, but for other reasons. The fact that the lid can be used as both a casserole dish and a skillet increases its versatility. I wouldn't say necessary but very useful if you can get it in your budget. Dutch oven cooking is fantastic and a lot of people have started using them for baking bread, thanks to Jim Leahy.

&gt; Smaller frying pan - http://www.amazon.co.uk/Circulon-80675-Infinite-Anodised-Skillet/dp/B000GQOW8Y/ref=sr_1_3?ie=UTF8&amp;amp;qid=1458282021&amp;amp;sr=8-3&amp;amp;keywords=circulon+frying+pan

That is probably too small to be your only one. All my numbers are in freedom units but that one's just under 8 inches. For only one frying pan or skillet, I'd say something closer to 12 inches or...~30cm? It's not even 7am, I'm trying to math. Maybe this one. I've used their stuff in the past, it's not bad as long as you take care of it.

&gt; Smaller saucepan - http://www.amazon.co.uk/Brabantia-Titanium-Casserole-Glass-Lid/dp/B00QFMVF1U/ref=sr_1_19?ie=UTF8&amp;amp;qid=1458282106&amp;amp;sr=8-19&amp;amp;keywords=anodised+sauce+pan

That isn't really a saucepan, but that's the type of pot I was talking about. I'd say a bigger one of those, I've never seen one not measured in volume. Apparently, all the UK stuff I'm seeing is measured in diameter. As for the actual saucepan, I'd suggest you get something stainless like this. It looks to have a pretty solid, heavy bottom.

But, for a larger pot, this is more along the lines of what I was talking about. You can use this for soups, pasta, smaller quantities of stock and, since it looks like it's oven safe to probably 180C, would work for braises as well.

Keep in mind that I can't speak for any of these items firsthand but that skillet or the dutch oven (which you'll have forever if you take care of it well). However, if you bought those two items plus the saucepan and larger casserole pot I linked, you'd certainly have enough to get started, still come in at well under your £150 mark, and not end up with crap you won't use.

Later on down the road, add a heavy bottom 30cm stainless steel sautee pan with lid.

u/Tommy_Taylor_Lives · 1 pointr/Random_Acts_Of_Amazon

What makes me happy is sitting down with a cup of tea and a good book, even better if there's music playing. Actually, the more I think about it, its not so much the reading that makes me happy, but that environment.

I've been getting into this ancient game Go. The idea of sitting down with some tea and music to play a game of Go sounds just as relaxing.

I just moved to a new town. I don't know anyone and have been spending everyday looking for work. When I had free time I decided to go to this café right downtown. I brought my Go board (Goban) with me. Go is a game that needs too players, so right after buying a nice cup of tea, I set up the board and opened the app on my tablet. Interestingly, we have yet to build a program that can beat the pros at Go. Fortunately for me, this isn't a problem( :/ ). So I start the Go app and start setting out the pieces(stones) out on the real board with every move I make and rhe computer makes.

Unfortunately I lost, but it accomplished my goal. Someone else spotted me playing and asked to play. We played our game till they had to go. We called it a draw, and thank god because I was losing so bad. But while we were playing he said, "not to make any assumption on your gender or sexual identity, but guerilla gay bar is tomorrow night and you should come." To clarify, GGB is a monthly event where a local bar hosts a night for the GLBT+ community to hang out.

I went and met a lot more people, so now I don't feel so alone.

For you because everyone needs one for this.

I hope you start to feel better, and I picked a sampler of teas for you because sometime folks don't know what tea they like. Cheers

Edit: I spell gud

u/BrewCrewKevin · 1 pointr/Homebrewing

Cool! Welcome!

The Mr. Beer kits are a great inexpensive way to find out if it's going to interest you. If you like it, here's what I would look into:

  1. If you want to get into extract, you'll purchase a kit like this one. Of these sort of kits, I recommend cheaper the better. They all include the basics. the difference is usually upgrading the plastic buckets for glass carboys. That's not necessary, and if you decide you want to upgrade, you can build onto your kit from there.
  2. In addition, you'll need a large kettle. If you ever plan on going all-grain, I'd go at least 8-9 gallons like This guy. They can get pricey... especially with valves and thermometers in them. Shop around.
  3. Get some reading. Like others have suggested, How to Brew by John Palmer is great. Also Complete Joy of Homebrewing by Charlie Papazian. That ones a bit outdated, but still a great read.
  4. Forums will help a ton. This community here, or the one at homebrewtalk.com are both great resources. There are plenty more out there like beeradvocate, morebeer, etc.
  5. Podcasts. I love them. I listen to the Brewing Network quite a bit. Basic Brewing Radio is another good one.

    As far as tips for starting here: Sanitize, Sanitize. Patience. Time. Sanitize.
    Have fun!!
u/reggae_muffin · 2 pointsr/keto
  • Hamburgers/cheeseburgers without the bun. Even if you don't want to make your own burgers, there's a ton of options for pre-made ones, very easy to grill or pan fry them up.
  • Low-carb tortillas (3g net carbs per tortilla). Pretty versatile and good for essentially any meal. I've been having them for breakfast lately with scrambled eggs, cheese and hot sauce. Also good for making low carb pizzas.
  • Good old eggs and bacon.
  • I like the Bird's Eye Steamfresh veggies for when I'm in a pinch. Creamed spinach is probably one of my favourites, broccoli and cauliflower is also pretty good. They also make stuff like mashed and riced cauliflower. Very convenient since I can just do it in the microwave.
  • Taco salads. Ground beef is super cheap and you can just toss in some taco seasoning. Add in your avocado, cheese, sour cream, hot sauce, salsa and its pretty tasty.
  • Chicken thighs. They're cheaper than breasts and much more forgiving when it comes to overcooking. They don't dry out as much as a breast would, and they're much tastier. I usually pan fry mine in some olive oil or something along those lines.
  • Get yourself a grill pan and you can do any number of proteins or veggies on the stove.
  • Always keep a ton of snacks around. Nuts, beef jerky, cheese (string cheese or stuff like Baby Bel), peanut butter etc. can be life savers.
  • Make your own dip with ranch or French onion seasoning packets. I mix them in with some sour cream and cream cheese and have those with veggies, especially stuff like celery. The ranch is also pretty good as a seasoning for chicken or shrimp.
  • Chili. Really easy to do in the slow cooker and there are tons of recipes out there. Also keeps pretty well long term so it's a nice one to do and then portion out and maybe freeze for later.

    Edit: spelling
u/SmallYTChannelBot · 1 pointr/SmallYTChannel

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u/wee0x1b · 1 pointr/Cooking

&gt; I've always been a bit intimidated by canning.'

Oh, don't be. If you're growing your own stuff like that you should definitely look into saving it for later. And freezing is nice, but if power goes out? And how big is the freezer? Canned stuff can live in any cool, dark place. There are lots and lots of canning resources online, too.

&gt; Might be something I have to look a bit more into.

I bought my wife a 23 quart pressure cooker. It's super easy to use. And that one's good because you can get the taller wide mouth jars to fit in there. The taller Ball jars are good because you use half of the stuff in ti let's say, then put the remainder in the fridge for later in the week. But less actual canning overall.

You also need to get a rack/trivet so the bottoms of the jars don't crack from sitting on the bottom. But for not too much money you can make and save stuff for literally decades.

&gt; mixed reviews on Instant Pot canning

I love my Instant Pot, but it's way too small to be a pressure canner. When you do canning, it's like making tamales: you want to make a lot of tamales. Like, you make all the tamales that ever lived. Using an IP would be a royal pain since you'd have to make everything to be canned, then fill small jars, then wait, repeat, etc.

You want a factory line: sterilize everything, fill some up, pressurize them, let that batch cool, fill up and pressurize some more, put up the previous batch since they've cooled.

Get help, and hand out jars of tomato stuff that helpers can eat in December. It'll taste like you made it right then.

u/agentpanda · 32 pointsr/Cooking

Alright- I'm gonna throw at you my standard 'I've got cash to buy new cookware: what do I get' list. It's pretty much the same for a guy/gal who just got divorced, a dude/lady moving out of the dorms and into their first apartment, or really anyone who is working with nothing but some bare cash and wants to turn it into food.

------------------------------------------------------------------------

  1. 10 or 12 inch cast iron pan - Lodge. Goes for $18 on amazon. You want this for 'general purpose' preparations; that's essentially putting heat on anything that isn't fish or eggs (more on that later). You're gonna get it pre-seasoned so some regular maintenance (eg. make bacon in the pan once or twice a month) will keep it just fine. Wash it with soap and water after each use, dry it thoroughly, don't ever let it sit in water (it can and will rust). It'll last longer than you. This isn't going in the dishwasher- sorry. But it's easy to clean and will reward your patience. Steaks, pan pizza, shallow frying, roasting a chicken, fajita veggies, making quesadillas, pan nachos, whatever it is that isn't fish or eggs goes in this pan.

  2. 6qt enameled dutch oven - Also lodge. Goes for 50 bucks on amazon. This is your big-deal saucepan for building tomato sauces, stews, soups, deep frying (get a fry thermometer), braises- anything where you need a lot of liquid and need to put some heat on that. It's enameled because acids can leech into raw cast iron and alter the flavour of your food; and tomato is acidic (for example). Making short ribs? Sear 'em on the stovetop, move the pot into the oven for a final braise. This sucker will also last longer than you. Yea- it's dishwasher safe, but if you want it to stay pretty wash it by hand- it takes a few seconds and she's a pretty looking thing. Treat her right.

  3. 12 inch stainless pan Tramontina, 18/10, Tri-Ply, fully Clad 60 smackos on the 'zon.com. You don't really need this per-se if you've already got your 12" cast iron, but if you go 10" on the cast iron (which I recommend, they're heavy and 10 is easier to manipulate), snag this puppy in 12". She's your go-to roaster for things that won't fit in your 10", for example. Or if you're prepping a multi-course meal she's available when your cast iron isn't.

  4. Nonstick pan any cheapass pan will do this one is $12, so whatevs. This pan has exactly two uses, so listen carefully. Eggs. Anything egg-based (except quiche since that goes in the oven- but fuck quiche, and poached eggs since they go in water)- so omelettes, eggs over easy, eggs over hard, eggs scrambled, crepes. Fish. If you need to put heat directly on fish it goes in this pan. Abuse the piss out of this thing if you want to, but the second anything starts sticking to it- throw it out and have a new one shipped amazon prime. This is disposable just like every piece of nonstick cookware in the world because none of them last forever, and ignore anything that tells you differently.

  5. Stock pot specifics are also unimportant this one is 22 dollarydoos. This pot has 3 major requirements- it needs to be big, it needs to have a lid, and it needs to be big. Nothing crazy or special about this thing because it only has a few major uses: bringing liquids to a boil/simmer is one of the major ones. This is where you'll make your stocks, boil your pastas, and really that's about it. Water should be the first thing in this pot most of the time.

  6. Saucepan don't really care about this one either- here's one I think it's $30. Just like your stock pot- this is for liquids (sauce pan- duh) except smaller. Late night ramen, rice, and steamed milk are going to be its biggest uses initially. Over time? It'll take anything your dutch oven doesn't have to do, and anything your stock pot doesn't want to do. Requirements? Lid. Handle. That's about it.

    ------------------------------------------------------------------------

    You'll notice the startling lack of any 'set' or anything of that sort here. That's because sets of pots you don't need are dumb. You'll note none of these have glass lids, that's because glass breaks. You'll note none of this stuff costs a fortune, and that's because it doesn't have to. This setup can handle 95% of cooking tasks without breaking a sweat, and without your credit card company celebrating the new statue they can build outside their main office because of all the money you spent. Leftover cash? Buy a knife, get a few wire racks and baking pans, and buy a nice cut of steak, some pasta, some salmon, and veggies to try out your new gear.
u/battraman · 40 pointsr/BuyItForLife

Nonstick is okay in certain circumstances. I have a good quality 12" Nordic Ware pan which I got off Woot and is great for some purposes. If you're warping your pans, you're probably getting it too hot and then throwing it in the sink. Even a high quality pan is not immune to thermal shock.

My biggest advice is to NOT buy a set but to buy individual pieces as you need them. If you must buy a bunch at a time, I advise going à la carte.

Here's what I recommend:

  • A 6 qt enameled Dutch Oven - Mine is made by Tramontina but Lodge and Le Creuset make some great ones as well (just expect the French made Le Creuset to be far more expensive.) This pan is a great multitasker and you can make bread in it, cook stew, boil down bones for stock etc.

  • 2 qt and 4 qt saucepans. Look for high quality welded handles instead of rivets. Tri-Ply (where a layer of aluminum is pressed between two layers of stainless) is your best option and All-Clad is a nice made in the USA option, but Tramontina (sold at some Walmarts but also Walmart.com) and Sur La Table's store brand are also excellent.

  • A 12" stainless skillet - again, go with TriPly from Tramontina or Sur La Table (All Clad if you are rich)

  • A 12" Cast iron skillet. These are a pain in the ass for the first year or so and you'll get a lot of circlejerking and such about the best way to season (expect lots of stupid old bacon jokes and rednecks talking about cooking "critters" they ran over and stuff like that.) Wading through that mess, you can find that cast iron is essential but not the only thing to cook in.

  • 12" T-Fal Non-stick skillet Again, not BIFL but a good quality piece that will make cooking eggs a lot easier if you aren't willing to deal with cast iron.
u/prcm · 1 pointr/Breadit

I got this combo cast iron cooker from Amazon. I'll remember to let you know though when I weigh my dough when I bake next this week, but if it helps, I generally use the tartine country bread recipe! I know thought that sometimes I feel like by breads bake the perfect size in the Dutch oven I linked above. Like the dough to Dutch oven capacity ratio seems to be perfect with the tartine bread recipe!

Also your flat top is looking good! Almost there! Sometimes I honestly feel like I just get lucky, I don't even know why mine does that hahaha

u/machinehead933 · 4 pointsr/Homebrewing

That's a perfect kit, you won't really save any money by purchasing the same equipment piecemeal, and there's nothing that will go to waste from that kit.

Something you should pick up, which is not included in that kit is a kettle - as someone noted you can start with something as small as 5G, but I would skip right over that and get a 10G kettle. Do not spend more than $100, this Bayou Classic 44 qt. stainless steel kettle should last you your (5G batch) brewing career.

A wort chiller is (very) nice to have, a vinator and bottling tree really make bottling day much easier. Skip those if you think you'll be kegging any time soon, or want to DIY some other solution. A refractometer makes it easier to check your gravity on brew day, but not very useful after that - more useful in all-grain than extract. Same holds true for a nice digital thermometer. The Thermoworks rt600c is a good inexpensive thermometer - again, not that useful in extract, but you'll need it for all-grain.

Also, when/if you start making your own recipes, get a nice kitchen scale that can read in grams or 10th ounces.

Good luck!

u/killing1sbadong · 2 pointsr/MushroomGrowers

Coffee grounds do work, but as they are extremely nutritious and high in nitrogen, it is also one of the easiest to get contaminated. You can also mix it in (~10%) into a substrate like straw or sawdust:

For a kitchen, instead of using straw you can use sawdust. Buy a bag of hardwood fuel pellets (HWFP); you can get them for ~$5 for a 40 lb bag at a hardware or home improvement store. Just hydrate the pellets and they turn into sawdust, which king oysters, lions mane, and shiitake love, and regular oysters do well on it as well. I use sawdust supplemented with wheat bran and gypsum for my grows.

The instant pot will work initially, but it cooks around 10-12 psig, compared to the suggested 15 psig of other pressure cookers (I have an Instant Pot as well, but use a 23 qt Presto pressure cooker for mushrooming). This means you might not get quiiite as good of sterilization. However, if you use low or no supplementation (i.e. just use 100% sawdust), it should work perfectly. As you'll want to pressure cook for a fairly long time (~2 hours), you need to make sure to put a lot of

For the Instant Pot size, I'd suggest getting medium-sized mycobags. You should be able to fit one comfortably into the Instant Pot. It's generally advisable to put a piece of Tyvek (either a tyvek sleeve or part of a tyvek post office envelope) slid down the opening of the bag (and folded down) to ensure the bag stays open enough during the pressure cooking. You'll also want to put something on top of the bag (either a plate or something similar; I use a canning rack) to prevent the bag from expanding and covering the pressure release valves.

I realize this was a huge information dump, sorry if it's more than you wanted/needed! Happy to answer any other questions you have; I'm far from an expert but I keep trying :)

u/nope_nic_tesla · 4 pointsr/Cooking

Nonstick is the best for frying eggs but they aren't going to be BIFL. That said, if you take care of a good one it should last you for years. The best value I have found is T-fal. Get whatever size is most appropriate for your cooking. I have had mine for about 5 years now. It says safe for metal utensils but I always use only plastic or wood on it. I also hand wash instead of using the dishwasher.

If you want truly BIFL, go for cast iron and make sure you season it well.

u/mewfasa · 2 pointsr/Random_Acts_Of_Amazon

Now this is a conversation I can get in on.

Let's begin with my stainless steel measuring cups. I bake a lot so these are so useful. The 1/8 cup comes in so much more use than I ever imagined it would. And they're just so much nicer than plastic ones. I want to get a set of stainless steel measuring spoons but haven't yet.

Next, I would probably say my French Press. Coffee is important, and my French Press makes some delicious coffee.

I absolutely love this skillet. Works like magic.

I also recommend this 3 tier cooling rack to everyone. It's so useful and stores so well.

In the fall/winter I use my crock pot a whole lot. I also find having large mason jars to be useful for storing food, though I also have this tupperware.

Finally, my KitchenAid stand mixer. Self explanatory. It's fucking awesome. I just want to spend every waking moment putting it to good use and baking everything under the sun.

Let's do it in the kitchen.

u/CapaneusPrime · 8 pointsr/ucla

You're an adult now, just cook. It can be tough cooking for just one person because but it's doable.

Learn some basic, cheap recipes and get comfortable eating leftovers.

Here's one for you:

Hamburger Gravy

Ingredients

1 pound ground beef (get the cheap stuff 75%/25%, you're a poor student)

1 1/2 cup white rice (uncooked)

1 family size can of Campbell's Cream of Mushroom soup, (low sodium is healthier but doesn't taste as good).

Cooking

I cook my rice in an Instant Pot, it's very fast, easy, and requires no supervision. Takes about 10-13 minutes depending on how much rice I'm making. I used to have an amazing Zojirushi Fuzzy Logic Rice Cooker that was the most amazing thing ever, but an ex-girlfriend stole it, so... Use the Instant Pot, it's cheaper and faster anyway.

Rice cookers and Instant Pots typically come with a cup for measuring rice which actually measures about 3/4 of a cup, and the inside of the cooking vessels have graduated measuring lines showing you how much liquid to add for the amount of dry rice you're cooking.

Put the two "cups" of rice (1.5 cups actual measure) into the Instant Pot and fill it with water to the "2" line. Close it up and make sure the pressure valve is closed (I've failed to properly cook my rice too often because I am dumb and don't check this). Once everything is set, just hit the "rice" button.

While the rice is cooking put the soup in a sauce pan along with a can full of milk, any milk works but I prefer whole milk myself. Put the sauce pan on the stove, medium low and stir frequently.

Now that the rice is cooking and the soup is warming put the ground beef in a skillet. I like a good [cast iron skillet] (https://www.amazon.com/dp/B00006JSUA/) myself, they're cheap and indestructible, and because of the heat transfer properties of iron they tend to cook foods evenly without burning.

Cook the beef on medium high until it's browned, then drain all the water/grease out into a Tupperware container, do not pour grease down the drain! you can seriously make life hell for yourself and your neighbors if you do.

Add the beef to the soup, increase the heat to medium/medium-high and continue to stir frequently. You want the soup hot enough to bubble a bit, but not a full boil.

By now the rice should be just about done. Let the pressure out, take the lid off, wait a few seconds for the steam to abate then, with a large plastic spoon (you don't want to scratch the bottom of the Instant Pot), "fluff" the rice, just scoop and turn the rice in place, loosening it up, and letting more steam out.

To serve, scoop some rice on a plate, ladle some soup onto the rice, season with a touch of black pepper, and eat.

The rice is enough for 2-4 servings depending on your appetite, while the gravy is enough for maybe twice that. Typically it would be enough for two dinners for me, a 6'4", 225 pound man) and my girlfriend who is pretty petite.

Cost:

Beef: get the cheap stuff, depending where you go and the quality you get, this can be between $2-$5/lb. If your super poor, get a 10 pound tube of ground beef at Smart and Final for like $25, then break it up into 1 pound portions and freeze, otherwise it's about $5/pound most places. So let's say $5.

Rice: the cheapest food on Earth, and it's healthy too! You should probably plan on this being about $1/pound. Get a 10 or 25 pound bag and you'll be set for at least a quarter. Pro-tip: rice goes with literally everything. Add it to all of your meals for some good, clean carbs. Pair it with smaller portions of what you'd normally eat to get the same caloric intake but healthier and cheaper. Anyway the rice in this recipe has a marginal cost of maybe $0.15.

Soup: I think Ralph's usually has the family size can of Cream of Mushroom soup for $2-$3.

So, all in for one person, you could probably make at least 5-6 servings for $8, and it takes maybe 15 minutes to cook.

Store the rice and gravy separately in Tupperware in the fridge for up to 3-4 days. Mix together in a bowl and b reheat in the microwave for 90 seconds to 2 minutes for leftovers. I prefer to make fresh rice each day, but making one larger batch then reheating it works as well.

Alternatives

  • You can swap the rice out for a baked potato or mashed potatoes if you're feeling fancy.

  • I've tried it with shredded chicken breast and Cream of Chicken soup, but it takes a bit longer, is a bit more work, is a little more expensive, and I don't like it as much, so I basically never do it, but you do you.

    There you go, cheap, quick, not totally unhealthy home cooking.
u/YouShallDealWithIt · 1 pointr/cookingforbeginners

You're in luck! It just so happens that I know some great recipes with boneless skinless chicken breasts:

Chicken marsala

  • The good: Few ingredients, doesn't require fancy equipment. Pour the extra marsala sauce over pasta for an inexpensive and impressive meal. Gives you an opportunity to make the joke "I love cooking with wine. Sometimes I even put it in the food."

  • The bad: If you're under the legal age, you may have to ask an upperclassman to buy the wine for you.

    One pot chicken and vegetables

  • The good: all-in-one healthy meal. You're getting protein, fiber, micro-nutrients, all the good stuff. Set it and forget it. After the initial prep work, throw it in the oven for 45 mins and go relax.

  • The bad: chopping veggies is a little tedious. Get a roommate or SO to help. You'll need an oven-safe pot. I use the Lodge combo cooker which has gone up in price since I bought it. Do yourself a favor and don't google "Le Creuset."

    Chicken fajitas

  • The good: Spicy and delicious.

  • The bad: None. Fajitas are F-ing awesome.
u/CheeseSteakWithOnion · 563 pointsr/IAmA

Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet.

A decent 8" kitchen knife. The Victorinox is a heavy lifter without breaking the bank.

A solid dutch oven. Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc..

A 12" fry pan. This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc).

A 3 qrt saucier. This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan.

I've listed them in order of importance. A knife and a dutch oven can do a ton by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.

u/sreyemhtes · 1 pointr/pics

Please, for the love of god, cthulu or FSM, get a better pan. Personally i suggest cast iron. I know non-stick is appealing but you would really enjoy cooking on a nice, seasoned cast iron pan. They hold heat, cook evenly, don't add little bits of teflon. People like allclad or calphalon but for a lot of reasons I prefer cast iron. A great cast iron pan is maybe $20 new.

You are clearly a creative food lover. Take the next step.

u/SlipperyRoo · 3 pointsr/Cooking

Tried to think of a gifts in that price range.

  • How about a Thermapen. It's a fantastic instant-read thermometer.

  • Le Creuset Dutch Oven. We love this thing. Having said that, the price seems to have gone up from $200 to $240. Unknown if it's from holiday pricing or inflation.

  • KitchenAid Blender. Not sure which model is best but any one should be awesome.

  • Lodge Logic Cast Iron Skillet. One of the best buys we've ever made. Great pan, comes pre-seasoned, and AFFORDABLE!

    Oops, I just remember that America's Test Kitchen reviews products! Someone put together a list on Amazon of their 2012 Best products. See also one of their books.

    Note: Sometimes you can't view their content because it's behind their paywall.
u/misszoeline · 1 pointr/blackladies

If you have a grill/have access to one, grill everything!! If not, just using a good grill pan, like this one, https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_DZ5bzb8CHKE3Z, adds a whole different flavor to food. I love grilled food (see my comment above), and the best part is that it's relatively healthy, always delicious, and pretty easy to do. For chicken or fish, you can season it with pretty much anything that you'd use when you bake or pan cook it, as long as it doesn't have too much sugar, which will burn very easily on the grill. If you wanna get extra fancy, you can grill your fish on a cedar plank, which takes it from good to out of this world!! This chicken recipe is great: http://therecipecritic.com/2016/08/grilled-hawaiian-barbecue-chicken-foil/ and this salmon one is too: http://www.allergyfreealaska.com/2013/10/07/lemony-cedar-planked-salmon-garlic-dill/

u/littlemisstigger · 1 pointr/Random_Acts_Of_Amazon

First, CONGRATS! I'm not sure how much you want to spend, but I found a couple options that are cubba friendly :)

u/hackler22s · 1 pointr/Homebrewing

A 10-gallon kettle would probably do you well but if you truly want to not have to buy another kettle later on, go with a 15-gallon. That's what I went with right out of the gate and it's been great. I can pretty much do whatever gravity beer I want for a 5-gallon batch and can even do quite a few 10-gallon batches. I pretty much never have to worry about a boil over with it either. When I was looking into BIAB about a year and a half ago, this was the best piece of advice I came across. Bayou makes a pretty solid kettle Bayou Classic

u/grfx · 3 pointsr/Cooking

Alright, so the way to get from where you are now to this is to use a cast iron pot and follow Jim Lahey's directions here. Go to the library and get his book, both that one and the new My Pizza are awesome. The cast iron pot traps steam which combined with the high heats lets you get good 'spring' and a nice rich crispy crust. I've done this recipe with lots of diffent flours and they have much less of an effect on the overall outcome than good technique. It can be a bit scary handling a 500 degree cast iron pot but after a few attempts it gets pretty easy. A Lodge cast iron dutch oven like this will work great but I suggest replacing the knob on top with a metal version found here. Good luck!

u/occupybourbonst · 3 pointsr/AskCulinary

Great video.

Growing up, I was lucky that my family owned a "high class" Le Creuset and I cooked with it often.

After college, when it came time to buy my own, I decided to buy the Lodge enameled cast iron off of amazon for ~$60 link.

In this video they talk about how the Le Creuset is best, but to be completely honest with you I cannot tell the difference. Both are great to cook with, and the enamel in both unfortunately got discolored with use. I imagine the warranty on the Le Creuset is better though.

Personally, I'd recommend the lodge (they recommend Cuisinart in the video). I'd assume both are a great value.

u/Unspoken_Myth · 1 pointr/shroomers

You know, I initially thought to go with small batches, but I decided against it and went with a monotub. I'm so so glad I did.

I would HIGHLY recommend getting a pressure cooker especially if you decide to do a monotub- and a good one at that. This is the one I purchased and it has done wonders for me. You really don't want to start everything up, use spores, and find out that your pressure cooker didn't reach high enough temperature for long enough, and all your jars get contaminated, and you have to throw all of them away wasting nearly a month and a half of time (me, three times in a row).

I recommend ordering spores or syringes (You can purchase a spore syringe for like five to ten bucks, but I prefer spores because 1 spore print makes 5-10 syringes for the same price) from r/SporeSwap. I store all of my syringes in the fridge, and all of the prints in the fridge as well.

Here is what I followed in regards to things for beginners:

1, 2, 3, 4, 5

I also want to make the case one more time for doing monotubs if you have the space. You will be much happier with your yield I think, and as long as you properly store them (use a dehydrator on fresh mushrooms at about 115 F until they are cracker dry, store with a desiccant in a vacuum sealed bag. The nice thing is when properly treated, they stay good for a loooong time. Plus, it's super easy to make some cash on the side if you're into that kind of thing because you will have so so much left over.


This is pretty much everything you need to know, besides how to inoculate. That's an easy step though, ask google. Shoot me a pm if you're having trouble with anything related to monotubs.

u/c0lin46and2 · 2 pointsr/castiron

I'll just list everything that I can, how's that?

The bakers rack on the left is This

The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.

Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.

Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.

All the way to the right is the Lodge Sauce Pot

I haven't used it a whole lot other than to make a few dips.

Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.

The griddle is just a double sided griddle from world market. It's my go to pancake tool.

Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.

On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.

In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.

And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.

On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.

Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.

Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.

Then there are some Lodge Stonewear on the other bakers rack

u/morescience · 1 pointr/shroomers

I'd like to add my two cents and say that while PF tek is generally regarded as the entry point for mushroom growers, I actually think inoculating grains and bulk coir spawn in monotubs is an easier process overall, costs perhaps only a little more, and produces so much more than cakes. Also, monotubs are so easy and just set-it-and-forget-it.

Everything you really need to know about growing mushrooms can be found in RR's Let's Grow Mushrooms series. The series costs $8.99 and is really well worth it, but Frank's 12 steps to Shrooms is a really nice, concise (free) guide with everything you need to know about the method, and How Frank Gets Shit Done is a really awesome link list where he expands on every aspect of his methods.

A pressure cooker is really a necessary investment if you're remotely serious about growing, but it's also a bit of an outlay for a first timer. But really only a bit: I own this Presto 23 qt model, which is enough to do 7 quart jars of grain (really all the capacity you'll ever need), and it's only 90 bucks shipped and works great.

Probably the biggest limiting factor in any first time grow is keeping your procedures sterile when they need to be, and it may be that wild bird seed is simply more vulnerable to contaminates than verm/brf. I've used a basic glove box from day one, and I would definitely say that I had more contamination in more of my jars of wbs than I did doing PF tek. However, I only did a couple of PF grows before moving on to the bulk tek, and when I was finally successful, my first monotub yielded over 200 dry grams (inoculation to harvest took a little less than two months). Your syringe has the potential to do at least two tubs.

Anyway, I would say whatever method you decide to use, don't expect to be able to run out and buy every single thing you need tomorrow. It may be technically possible, but I would take some time to do some research, find out where you may be willing to drop a little extra coin to make things easier on yourself (injectable lids are very nice, although they can also be made yourself), and relax, those spores aren't going anywhere, they'll last months in your fridge.

u/MickFromAFarLand · 1 pointr/Cooking

No need for the quotes--grilling is grilling. "Barbecue" is the word most people need to be more careful about.

All you need is a good grill pan. There are two things that a good grill pan has to have. First, It should be heavy, and probably made primarily from cast-iron. Second, the grill grates should be deep enough where semi-soft food like burgers will sit on top of the grates without touching the surface below. That'll give you the grill marks you want, and the smoke of the burnt drippings underneath should replicate some of that outdoorsy taste.

Other than that, look for what makes you the most comfortable. What's gonna be easiest to work with? Do some options have features that will realistically make you more inclined to grill your food?

Maybe you want a good, sturdy product from a consistently good and reasonably priced brand. Check out [1] (http://www.amazon.com/Lodge-Pro-Logic-P12SGR3-Pre-Seasoned-12-inch/dp/B0001DJVGA/ref=sr_1_7?ie=UTF8&amp;amp;qid=1406489694&amp;amp;sr=8-7&amp;amp;keywords=grill+pan) and [2.] (http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?ie=UTF8&amp;amp;qid=1406489694&amp;amp;sr=8-1&amp;amp;keywords=grill+pan) Note the differences, and how they might limit or assist you.

I grill a lot, so if it were me, I'd spring for [this] (http://www.amazon.com/Le-Creuset-Enameled-Bistro-3-Inch/dp/B00B4UP3W0/ref=sr_1_94?s=kitchen&amp;amp;ie=UTF8&amp;amp;qid=1406491379&amp;amp;sr=1-94&amp;amp;keywords=grill+pan) if I didn't have access to a normal grill. If I wasn't flush in this graduation money, I'd investigate options like [this.] (http://www.amazon.com/Typhoon-Cast-Iron-Grill/dp/B00L1L5YVM/ref=sr_1_13?s=kitchen&amp;amp;ie=UTF8&amp;amp;qid=1406491199&amp;amp;sr=1-13&amp;amp;keywords=grill+pan) I'm partial to the low sides for ease of access, and I like the handleless and removable handle design for storage and sink access

On that note, never wash these with soap and sponge. Look up how to take care of them, and keep in mind that you're gonna pre-heat this thing to 500 degrees on a high flame for 5-10 minutes before you use it. That'll kill whatever you might be squeamish about.

You don't have to worry about preheating for too long as long as you don't forget its on there and remember the handle could be very hot. For the sake of science and familiarizing myself with how my food actually cooks, I use [this guy] (http://www.amazon.com/SainSonic-SS5380-Infrared-Themometer-Temperature/dp/B0057OOW12/ref=sr_1_4?s=automotive&amp;amp;ie=UTF8&amp;amp;qid=1406492165&amp;amp;sr=1-4&amp;amp;keywords=infrared+thermometer) all the time. It's great for cooking, letting kids "help," and confusing your dog beyond the limits of sanity.

Happy cooking!

u/caffeian · 3 pointsr/Cooking

Alton Brown's I'm Just Here for the Food is a great primer on the science of cooking. I read it in culinary school, and it was a great distillation of the main concepts (which cuts are of meat are good for braising, searing, roasting, etc. and how to properly perform each technique). If you end up enjoying Alton Brown's style, I would also recommend Fish on a First Name Basis for fish cookery. Lastly, Cook's Illustrated is a wonderful resource on food and cooking. The yearly online membership is only approx $25, and you get access to all previously published recipes and equipment reviews.

In terms of equipment, the knife I personally use is the Victorinox 10-inch chef knife. Japanese steel is great and all, but for the same price you could get this knife, a good electric knife sharpener, and a honing steel and still have some left over. The best knife is a sharp knife after all. I would also highly recommend a T-fal non-stick pan for a solid multi-purpose first pan.

Finally, for an herb garden, I generally try to aim for either expensive or infrequently used herbs for indoor gardening. The reasoning behind growing expensive herbs is pretty straightforward. I primarily grow infrequently used herbs to avoid wasting what I wouldn't use up when cooking (as you mentioned is oft a problem). In my region, basil, sage, thyme, tarragon, and oregano would all be good candidates to grow. Parsley, cilantro, and bay leaf tend to be cheaper at the market in my area, so I usually just purchase those.

u/jonknee · 3 pointsr/Cooking

You're probably better off not getting a set (there are usually a few nice pieces you want and a bunch you don't), but they can be a decent way to save some cash. Cooks Illustrated has great cookware reviews and tend to like All Clad a lot (money no object I agree, but shit it's a lot of money). They recommend a Calphalon set that is pretty reasonably priced and I know they make good stuff. But besides that, I'd definitely get some cast iron into the mix. Both a skillet and a glazed dutch oven. Two of my favorite pans right there.

u/waubers · 12 pointsr/Cooking

I have, maybe six, pans I use for 90%+ of my cooking:

  1. 12" All-Clad stainless skillet - perfect all-purpose fry pan. Steak, chops, pasta sauces, pan roasting, sauteing, you name it, this pan does it well. $89 from Amazon is a steal!
  2. 6qt Lodge Dutch Oven - braising, soups, stews, for the price it's well worth it, though I'm not sure how long it'll hold up.
  3. 3.5qt non-stick Calphalon sauce pot - great for making sauces, boxed macaroni and cheese, steaming veggies, etc... Very versatile, could easily be stainless too, I just happened to be given non-stick.
  4. 2qt All-Clad stainless sauce pan - great for sauces (duh) and all kinds of other stuff, super versatile.
  5. 12" Nordic Ware non-stick skillet - non-stick pans should be treated as "disposable". I replace mine every 12-18 months. Nordic Ware is cheap, and well designed. Handle can take enough heat that you can put it in a sub-375F oven and it won't melt, if you care about that. Mine is most often used for Sunday morning fritatas, finishing pasta in a sauce, and egg things.
  6. 12" Nordic Ware Stock pot (and a lid) - Gotta have a stock pot, and for the price this one is fantastic!

    Runners up - stuff I use enough that I'm glad I have them, but if I didn't wouldn't really notice:

  7. 8" Nordic Ware non-stick skillet - awesome for making omelets, roux, etc...
  8. Stainless saute pan - really big, flat bottom, straight sides, with long handle, and a loop on the opposite side. It looks a lot like the All-Clad 3qt saute pan, but it was a hand-me-down and definitely isn't all-clad. It's great for braising or when you just need a ton of pan space.
  9. Calphalon 11" griddle pan - when I need me some french toast or pancakes!
u/aManPerson · 3 pointsr/seriouseats

a good wok, is about as important as a good heat source for it. as i understand, the problem is, western stove tops don't put out enough heat to use regular woks effectively. so for me, all regular asian wok's are out of the question.

teflon wok can be convenient, but still not good. yes the coating wears down, but you can't get it hot enough to do a good wok cook.

the closest thing to success i've used? dutch big ass oven https://smile.amazon.com/Lodge-L8DOL3-Handles-Pre-Seasoned-5-Quart/dp/B00063RWYI/ref=sr_1_6?s=kitchen&amp;amp;ie=UTF8&amp;amp;qid=1487267253&amp;amp;sr=1-6&amp;amp;keywords=dutch+oven

why? on electric, or gas stove top, you just let it heat up until it starts to smoke. put a little oil in, and put some food to stir fry. by not putting much food in at a time, you allow it to get a ton of heat, closer to an actual wok cooking. scoop it out, let it heat back up, and do more.

lodge logic stuff comes pre-seasoned, and ive never had to strip mine down and re-season it. i just wipe it clean with paper towel, maybe scrape some bits off with a metal spatula or big cooking spoon, and let it dry/cool.

IF you really want an actual wok, i think some turkey fryer burners can put out enough heat to do it justice. but you'll likely want to use it outside. i thought i remember you needing around 100,000 BTU to cook on a wok well. this should be enough https://smile.amazon.com/Portable-High-Pressure-Single-Burner-Adjustable-Regulator/dp/B01LTBH2UO/ref=sr_1_3?ie=UTF8&amp;amp;qid=1487267502&amp;amp;sr=8-3&amp;amp;keywords=high+btu+propane+burner

edit: one thing worth mentioning. cast iron and carbon steel both rust if not taken care of. i think, given the same thickness and same dimensions, carbon steel is heavier. also, i think carbon steel conducts heat better/faster. i have not looked into using a carbon steel dutch oven. my cast iron one was $40 like 7 years ago and it has been a dam trooper ever since. i even do long cooks with tomato sauce and it's fine.

u/jclim00 · 2 pointsr/tea

Do you live in a major metropolitan area? A tea shop where you can ask for advice is a great place to visit, and usually you'll be able to sample a wide variety of teas on the spot. Check out the FAQ on the sidebar for some light reading or a site like Teaclass for a little heavier reading.

A supermarket isn't a bad place to start out, though there's usually more choices in something like a whole foods or trader joe's. An asian grocery store usually will have better quality chinese/japanese tea, both in loose leaf and in teabags, and specialized tea shops are the best places to go.

If you're set on online shopping, a site like Upton Tea or Adagio where you can order a wide variety of samples so you can find out what your tastes gravitate to is the best route to go.

In terms of tea preparation, start out simple. If you have a mug, great! All you need is a way to steep your tea. If you choose teabags, that's it. If you want to go for loose leaf, you need an infuser basket or a tea ball. You want a way to boil water, either a stove top kettle or an electric kettle, and a way to measure the water temp like a meat thermometer. Different teas have different steep times and water temperatures to use so your brew doesn't come out bitter from oversteeping or burning it with water too hot. That's it to start off with!

u/RedTalon19 · 1 pointr/EatCheapAndHealthy

I purchased this Cooks Standard set 4 years ago for $225 and I've been loving it. No need to worry about using metal or scrubbing hard. I do occasionally use Bar Keepers Friend to polish up the pans for a brand-new look.

If you don't want this brand/set specifically, for sure get at least tri-ply like already mentioned. I think metal pans (vs non-stick coating) are better for all around cooking. Sure, you need to use more oil/butter in your cooking, but moderate amounts of fat are important in a diet. Its highly processed, added sugars, and excess salt you need to worry about.

For when I needed a non-stick, like for eggs, I picked up this T-fal and the non-stick is fantastic, even after a few years of careful use.

I also have a Lodge cast iron dutch oven set which is great for when I use it, but I find it difficult to use effectively. Perhaps I'm just not using the proper techniques, so I don't get much use of it... but I do love to use it when I get around to it. Learning proper care for cast iron is essential - read up before you use (and possibly ruin!)

u/kzoostout · 2 pointsr/Homebrewing

I have a Blichmann burner and I love it, but a Bayou Classic KAB4/6 is more or less the same thing with a lower price and a few drawbacks (painted metal v. SS, the Bayous hold the pot farther away from the burner, Blichmann claims superior fuel efficiency). The Edelmetal from Northern brewer seems like it's in the middle. They all have the big-ass banjo burner which I feel is the key component.

I'm using Bayou Classic 16 gallon kettles and I'm pretty happy with them, too. They seem like a good mix of quality and affordability. I got mine for $125 last year. They're a little higher right now. You can often find open box discounts on amazon's warehouse page. I've got a SS pickup and a 45 degree elbow from bargainfittings.com that works well. If you have a pump, I also use the spincycle whirlpool arm from brewhardware, and I like that, too. Only drawback is cleaning it when you use hop extract.

I haven't brewed 10 gallon batches, but I'd look into upgrading your chilling system, too, if you don't have a nice one right now. And thinking about how you will manage it so it will work on your burner. 10 gallons of boiling wort is nothing I want to try to move.

u/hardtolove · 5 pointsr/Frugal

I second all the people commenting that you should wait for her input about furniture and decorations. You have a good heart OP, I know it's meaning well, but for most women decorating a new house is the FUN part and I'm sure she's been waiting to do that with you. Otherwise it won't feel like her house to her at all, it'll all just be your stuff.

But as far as kitchen stuff goes, I recommend a good Dutch Oven. Lodge has a good one for $70 on Amazon, but I've seen them at Fred Meyers for $50. We got a crap ton of stuff for our wedding, my two absolute favorites have been our Dutch Oven and our bread maker. In the 6 Qt one, you can cook a whole chicken. Soups, pasta, fish, nearly anything you can make with it. It's essential in my home.

u/Karebear921 · 2 pointsr/Random_Acts_Of_Amazon


1.) [Something that is grey.] (http://www.amazon.com/PetFusion-SmartGrip-Litter-Gray-Twist/dp/B007SQFRMU/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=35DW5BWHD972D&amp;amp;coliid=I38TYTP3QO3VYV)

2.) [Something reminiscent of rain.] (http://www.amazon.com/Musical-MP-200-8-Inch-Rainmaker-Shaker/dp/B000CBURPU/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=2YFT1UP19UC6T&amp;amp;coliid=I3SD8BF3BVM32F)

3.) [Something food related that is unusual.] (http://www.amazon.com/Nut-Milk-Bag-New-Improved/dp/B00158U8DU/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=3S72V8PR4PYO1&amp;amp;coliid=I2AH1R1GSQ52JT)

4.) [Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!)] (http://www.amazon.com/Mommys-Helper-Car-Seat-Shade/dp/B00125NZSQ/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&amp;amp;colid=2YFT1UP19UC6T&amp;amp;coliid=I1TXQG28XXBC0I) For my daughter, so she doesn't melt in the car.

5.) [A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it!] (http://www.amazon.com/The-Girl-Left-Behind-ebook/dp/B00BSY6U6K/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=ZJTYBG9S817P&amp;amp;coliid=I13JIN1E80H7G) Well, I haven't read this one yet, but I read her last book, Me Before You, a few months ago and LOVED it.


6.) [An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related!] (http://www.amazon.com/Home/dp/B002G690B6/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=LVUGPBTDLHFS&amp;amp;coliid=I2V27LFTC98I6K)

7.) [Something related to cats.] (http://www.amazon.com/Da-Bird-Cat-Toy-Store/dp/B000F9JJJE/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&amp;amp;colid=35DW5BWHD972D&amp;amp;coliid=I32WEJ4UV0RR)

8.) [Something that is not useful, but so beautiful you must have it.] (http://www.amazon.com/Japanese-Colorful-Rainbow-Synthetic-Costume/dp/B00966CIAO/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&amp;amp;colid=VF4I3JWXLPHE&amp;amp;coliid=I3J6CNZ64SMNW5)

9.) [A movie everyone should watch at least once in their life. Why?]
(http://www.amazon.com/Pride-Prejudice-Restored-Edition-Colin/dp/B00364K6YW/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=ZJTYBG9S817P&amp;amp;coliid=I2JAGS8BIXE6M9) Because Colin Firth.

10.) [Something that would be useful when the zombies attack. Explain.] (http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=3S72V8PR4PYO1&amp;amp;coliid=I14266M2SVKSXM) Well, if I had to survive on my WL items alone, I would surely die. BUT, I figure this could at least come in handy to cook over open fires and it is the most weapon-like thing on my list.

11.) [Something that would have a profound impact on your life and help you to achieve your current goals.] (http://www.amazon.com/Reebok-Kettlebell-10-Pounds-Lime-Green/dp/B008R5HY54/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&amp;amp;colid=39MD4F4AQ4MXM&amp;amp;coliid=I2XGPU1DE4SJW5&amp;amp;psc=1) Gotta get off the baby weight!

12.) [One of those pesky Add-On items.] (http://www.amazon.com/Kotobuki-Plastic-Egg-Mold-Fish/dp/B002TZ04JG/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=LVUGPBTDLHFS&amp;amp;coliid=I2PHEI57WW2PIY)

13.) [The most expensive thing on your list. Your dream item. Why?] (http://www.amazon.com/Burley-Encore-2013-Bike-Trailer/dp/B00AVUHUEI/ref=wl_it_dp_o_pd_S_nC?ie=UTF8&amp;amp;colid=2YFT1UP19UC6T&amp;amp;coliid=I15NA2PJZUXBY4&amp;amp;psc=1) Maybe not my dream item, but the most expensive for sure. My husband and I love biking, but right now I'm sidelined since we have a 1 year old. This would let us all go!

14.) [Something bigger than a bread box.] (http://www.amazon.com/Tree-Condo-Furniture-Scratch-House/dp/B003XLIVZ4/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&amp;amp;colid=35DW5BWHD972D&amp;amp;coliid=I33YA670HLM8GP)

15.) [Something smaller than a golf ball.] (http://www.amazon.com/Yellow-Gold-Peridot-Dangle-Earrings/dp/B001H54K4O/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=24R3M5GIPRKSE&amp;amp;coliid=I25YHXC05Q9VTT)

16.) [Something that smells wonderful.] (http://www.amazon.com/Tea-Forte-Loose-Leaf-Canister/dp/B006TZFOVU/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=28JN11TB2DHP4&amp;amp;coliid=I3P4PBFBU5HWL6)

17.) [A (SFW) toy.] (http://www.amazon.com/Fisher-Little-People-Friends-Exclusive/dp/B008ZUGOAW/ref=wl_it_dp_o_pd_S_nC?ie=UTF8&amp;amp;colid=2YFT1UP19UC6T&amp;amp;coliid=IIMNWL3OA8808)

18.) [Something that would be helpful for going back to school.] (http://www.amazon.com/Wilton-2109-0309-Ultimate-Professional-Decorating/dp/B008GXE7P2/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=29KYW0DBB8ME2&amp;amp;coliid=INH34JY48VH4F) If you are going to school to become a baker.

19.) [Something related to your current obsession, whatever that may be.] (http://www.amazon.com/Blendtec-40-620-54-Twister-Jar/dp/B0087Q1T1S/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=29KYW0DBB8ME2&amp;amp;coliid=I394DCB2QJ4RAZ) Making my own sprouted nut butters!!

20.) [Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand.]
(http://www.amazon.com/Fisher-Price-Little-People-Friends-Wheelies/dp/B00650F5SG/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;amp;colid=2YFT1UP19UC6T&amp;amp;coliid=I3RS9BP4QYQAC7) Because tiny Super Friends in cars are awesome for raising a baby nerd. (On a related note, this question made me realize that I am boring and practical.)


fear cuts deeper than swords

u/mcswish2 · 1 pointr/Random_Acts_Of_Amazon
  1. I got this cookbook as a gift for xmas and I'm obsessed. You don't need fancy ingredients and everything is delicious. You could get him this, or another cookbook if you wish, and the ingredients to whatever recipe catches your eye &amp; have a romantic night in cooking it together!
  2. I don't have dogs but I've heard this toy is awesome
  3. cast iron is always a good gift for people that like to cook. He'll have it forever.

    Hope this helps, thanks for the contest!
u/UrToSidesOfStoopid · 1 pointr/tea

Since you didn't specify what kind of tea she preffers, I'll say this; Gun Powder Green Tea! I've had many brands but HERE is my favorite thus far! It's cheap, it's organic, great reviews, great experience! You'll need a metal infuser to go along with it though, if she doesn't already have one. If she doesn't have one, HERE is the one that I use. It doesn't have great reviews, but it works perfectly if you just line it up when you close it. Hope this all helps!

u/barlowpark · 1 pointr/Breadit

I have four lodge combo cookers:

https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M

&amp;#x200B;

As long as you season them once they are pretty indestructible and will last generations if properly cared for. They fit a 8-9 inch banneton perfectly, which you could probably fit up to a 1,200g boule at the very max. Comfortably you can easily do a 1,000g boule with great success which is what I typically go with.

u/hugoniotcurves · 1 pointr/food

Maybe I'm not as skilled as the other cast iron cookers around here, but I just use what I have on hand to season my skillet. I bought a Lodge combo cooker and it was pre seasoned so I don't know if you are starting from a truly unseasoned skillet or it's pre-seasoned and you just want to improve/maintain it. Usually I just wipe it out with some canola oil because that's what's sitting next to my stove. I have also wiped it out with lard because that's what was on the counter after I made pie crusts and of course I have used bacon grease because I had that on hand after making bacon.

Not knocking what other people use on their skillets but I just wipe my skillet out with whatever fat is near by and my skillet still has a great seasoning on it. I feel like it's more important just to use the skillet and always make sure that you oil it after use. I also leave my skillet in the oven sometimes when I'm baking something and season it then too just because I can.

u/SarcasticOptimist · 1 pointr/AskCulinary

A tri ply stainless steel (Cuisinart's Multiclad Pro, Caphalon's Tri-Ply) would be a good place to start since they heat up quickly and evenly, assuming you don't have a nearby commercial kitchen store. They will be heavier than a pure stainless or aluminum pan. All-Clad is great, but significantly heavier and more expensive. A d5 or copper-core will probably run circles around the Multiclad while still being dishwasher safe.

I usually do anodized aluminum (Caphalon Unisons are the best value in my experience) for affordable nonsticks, though they need to have low to medium heat at most to avoid headaches and potential poisoning. I use them for omelettes and not much else. I'd start out with:

  1. A small saucepan (1 qt) for sauces.
  2. 10" omelette pan (one stainless, one nonstick)
  3. A Dutch oven (Macy's Martha Stewart Collection surprisingly doesn't suck).
  4. Non-enameled cast iron (this Lodge can double as a dutch oven if you want to save money). You need to season it yourself, and clean it with rolled up aluminum foil (instead of soap) for best results.
  5. Pasta stock pot (a cheaper Chef's Classic or aluminum-bottomed pan should be sufficient). At least 8 qt.
u/OliverBabish · 10 pointsr/Cooking

A perfect chef's knife is the first place to start (that's my preference, the Wusthof Ikon Classic 8", $160). Go to a kitchen supply store, or even Bed Bath &amp; Beyond, and test drive some steel - see how comfortable it is in your hand, how balanced it feels. If you want to save money for other things, you can't go wrong with the Victorionx Fibrox 8" chef's knife, at an extremely reasonable $40. The chef's knife is an impossibly versatile tool all on its own, but if you want a smaller knife for detailed work, grab a paring knife from whatever manufacturer you choose for your chef's.

A huge, heavy cutting board ($88). For most of my life, I went with the $20 3-packs of plastic OXO or other cutting boards, ranging from small to extremely small - nothing will slow down your cooking more than an inadequately sized cutting board. Things roll off, you pile up your chopped veg and run out of space, you feel constantly crowded, and you can never carve a whole chicken or roast. Buy a piece of non-slip material (usually used for carpets) ($9), place it under the cutting board when you use it, and it will never slip or slide around - more convenient and safe.

A Thermapen. Expensive - it's $100, but it's the fastest and most accurate kitchen thermometer money can buy. A less expensive alternative would be the Lavatools Javelin at $24 - not quite as good, but a damn sight better than any other digital food thermometer you'll get your hands on. This is essential for cooking any meat, deep frying, baking - it will change your game.

An All-Clad Sauté Pan ($129). Also expensive, but an absolute essential tool for everything from sautéing to braising to deep frying. Do not go cheap with your stainless - you can do cheaper than All-Clad, but even heating, comfort, and build quality are absolutely essential.

An inexpensive but awesome nonstick set($164 for 11 pcs). Alternately, you could get a very versatile 12" TFal Professional Total Nonstick, an impossibly stickless, oven safe, dishwasher safe wunderkind.

A 12" Cast Iron Skillet ($34). These are kind of a pain to take care of, but are invaluable for searing, baking, even serving. It'll last you a lifetime if you take care of it.

u/I_Met_Bubb-Rubb · 3 pointsr/Cooking

I have the square Le Creuset ($90) grill pan. I paid about $40 for it, but I wish I had just bought the Lodge ($20). I really don't like the enamel coating on the cooking surface of the Le Creuset. The Le Creuset cast iron pans and skillets all have an enamel coating on the cooking surface and they say you don't have to season it, but they never really build up a good seasoning and if you try to season them they don't take the seasoning very well. The Le Creuset enameled dutch ovens are fantastic, but bare cast iron in a pan or skillet is the way to go. I also prefer my Lodge cast iron skillets to my Le Creuset skillets. Unless you plan on cooking acidic foods in your grill pan the lodge is the best and the best value of any grill pan. I also don't recommend aluminum grill pans because they lose too much heat when you put cold food in them.

u/alexbeal · 1 pointr/Breadit

You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.

You could also make sure you have all the supplies necessary. At a minimum you'll want:

u/Wigglyscuds · 1 pointr/Homebrewing

Here are some pots to consider:

u/call_me_cthulhu_ · 2 pointsr/Random_Acts_Of_Amazon

fac ut guadeam

my favorite hobby by far is definitely drawing. I really love anything to do with art (painting, sculpting, etc) but my real passion is to draw. Usually I'll get an idea in my head of what I want to do and proceed to tell myself that it's too difficult and will come out like crap. This leads me to feeling like its coming out crappy the entire time. Then I look at the finished product and I'm usually very pleased and proud of myself. haha weird I know. If I win this please
thank you for the contest. ps- what does the phrase mean?

u/garage_cleaner · 1 pointr/Random_Acts_Of_Amazon

I don't know if the pain of losing loved ones ever go away, but I'm sure they'd be happy knowing you're celebrating their memories.

Sorting my priorities.

I'd love a Dutch oven, as of right now, I have a pressure cooker and two crappy made in china non-stick pots that have the nonstick coating flaking off. I basically am ok boiling eggs in them...and that's it.

So, I cook everything that needs a pot in my pressure cooker or use a cast iron pan I was gifted on my wedding day. It would help so much to be able to braise food and not worry about the pot burning, or having to use a pan then the pot. Better, being able to throw the pot in the oven, my word the cooking possibilities!

P.s. it was good sorting my priorities. It made me think, why did I want this, and do I still want it?

u/BippyTheBeardless · 1 pointr/AskReddit

I was probably mixing them up myself. As I was thinking about deglazing the pan, but then adding more wine and demiglace'ing it.

I love a deglazed sauce, but it never makes enough for my tastes sauce for my tastes, so use more wine than I should and allow it to simmer down. That way there is sauce for the plate presentation, plus extra for a small sauce boat.

looking back I think I suggested too much wine be used, more like half a small wine glass per person, than a whole wine glass per person, would be better. When you do things be feel it is often difficult to relate the amount you use correctly. And by feel the amount would depend on how hot the pan is, how much flavour stuff is in the bottom of the pan, what you are going for in sauce consistency etc.

To go with all this get one of these griddle pan or similar in a size suitable for your family. If you oil it carefully before you start then their is no need for non-stick.

To oil one I like to put a couple of teaspoons of oil in, heat to just bellow smoking, and then use a wad of kitchen paper to rub the oil all over the griddle surface to make sure everywhere is nicely oiled.
You could do this with the oil cold, but I heard that the iron opens up somewhat when hot, and accepts the oil better. Though I have no way to know if that was just BS or not. Probably an oil spray will do just as well. Use a heat resistant oil, no Sesame, Olive, or Ghee for this type of cooking.

u/Pamzella · 1 pointr/CautiousBB

Don't even worry about it. But since you got rid of the pan that sucked, get this one instead: http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_1?s=home-garden&amp;amp;ie=UTF8&amp;amp;qid=1416599057&amp;amp;sr=1-1&amp;amp;keywords=t-fal+professional+non-stick Yes, totally recommended by America's Test Kitchen but also, totally recommended by my DH who makes me awesome eggs most mornings. How much does he love this pan? I am not sure the comments field is big enough, but it's $26 and it is so awesome, we have the 8" version for small stuff as well.... and we don't even like non-stick for anything else these days, we are pretty much All-Clad stainless snobs. (Except for my T-fal stock pot, because that is also the shitznit.) Seriously, be kind to yourself. Eggs are great for her, so make it easy on yourself.

u/dopnyc · 1 pointr/Pizza

Does the recipe specify a bake time?

Is the recipe a secret? If not, could you post it? If you post the recipe, there's a good chance I could recognize the style and, by doing so, figure out the most appropriate utensil to bake it with.

The most important aspect of making pizza, the aspect that almost all beginners fail to grasp, is the impact of the oven setup and the way the oven setup influences bake time. If you bake a pizza for, say, 5 minutes, it will be an entirely different pizza from the same formula baked for 12 minutes. The formula is pretty important for achieving success, but the oven setup/bake time is far more important and the choices of utensils to bake with all impact the rate at which the pizza bakes.

The link you posted was to a pizza screen. Screens are frequently used to bake pizzas in conveyor ovens, but, occasionally you'll find home bakers using them on stone to avoid having to master launching dough off a peel. The problem with that, though, is that you're putting material between the hot stone and your pizza, and, by doing so, extending your bake time.

The concept of bake time's impact on pizza is a little advanced, and could very well be inapplicable to your great grandma's recipe. But if you're going to get into pizza making, it's never to early to learn the importance of baking utensil choices/oven setup.

If your great grandma used a pan, it was most likely something like one of these:

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4

https://www.amazon.com/dp/B00006JSUB

She also might have used an aluminum lasagna pan, which is virtually the same thing as the baking sheet.

u/juggerthunk · 3 pointsr/Cooking

I know this will sound callous, but, you live and you learn. $120 non-stick pans just aren't worth the extra money. The nature of the beast is that, unlike a hardened metal like stainless steel, or a super thick metal, like iron, your non-stick coating will wear out. Maybe it was overheated and the non-stick surface doesn't release as well or maybe it just starts flaking off.

Whatever the case, I regard my non-stick cookware as near-disposable. As such, I wouldn't worry about buying a primo non-stick pan. America's Test Kitchen ran several pans through a gauntlet of tests and rated the Inexpensive T-Fal 12" pan as one of their favorites, so you have that veneer of scrutiny. I have a similar pan (older from TJ Maxx) and it works well for what it is. Higher end pans will likely be thicker with a layer of less heat conductive metal in order try help maintain a steady temperature. All aluminum pans will have far more hot spots and make it easier to burn food.

u/mehunno · 3 pointsr/weddingplanning

We registered at Amazon for the selection and convenience. We could find just about anything on amazon, and could add anything else through the universal registry feature. Guests shipped most gifts to our home, which was great since we live across the country from where we were married. I'd heard the return policy was rough, but luckily we didn't have any duplicate purchases. Amazon's registry was perfect for our needs.

Some of the most-used items we received:

u/Lenininy · 1 pointr/Cooking

Ok I think if you want to take your cooking game to the next level start with this. Learn how to use cast iron and cherish it. It might seem hard at first but it's actually really easy. Will last you years if properly taken care of.

If you want to just cook to survive, and have a pan that is easy to clean and not worry about too much, get this. And to be honest this is pricy for a non-stick pan. I would go to your nearest Walmart and get a non-stick pan for 20 bucks or something.

u/stootboot · 0 pointsr/Frugal

Wal-mart has pretty good deals on cast iron as well. Thrift stores can be good, but only if you know what you are looking for. Some cast iron has been made for decoration and other purposes and the metals included in the iron may be unsafe to cook on. I actually know a guy who won't use any cast iron made in China, as he doesn't believe many of their foundries use the best quality control on their metals.

Lodge makes good stuff and if you are buying new it isn't too pricey. I have purchased a 12" pan and a 3 qt dutch oven with another pan as the lid. I pretty much do all of my cooking right in these.

I would imagine if you need to start now, you could get the dutch oven with pan-lid for around $40 bucks if you shop around or check it out amazon.

http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_cc_1?s=aps&amp;amp;ie=UTF8&amp;amp;qid=1420130913&amp;amp;sr=1-1-catcorr&amp;amp;keywords=lodge+dutch+oven+pan+lid

u/yannimou · 5 pointsr/Breadit

You don't really needed it, but a dutch oven is by far the best thing for baking bread next to a commercial steam injected oven. I highly recommend it. You don't need to buy something super fancy or expensive. Lodge makes a super basic dutch oven that will do a great job. I've tried all of the other steaming methods. Really, if your making hearth style loaves, nothing compares to using a banneton, a cast iron dutch oven, and stupidly hot oven.

u/selfcurlingpaes · 1 pointr/Random_Acts_Of_Amazon

Happy happy cake day and thanks for the contest! :D


1 Cake or birthday related (It is my cake day after all). Scrapbook calendar tape to mark your birthday in your scrapbook.


2 Simon Pegg was in a zombie movie and this is a zombie thing, so...yeah. Yeah?


3 A book you are eager to read


4 Eating Utensils


5 Animal


6 Purple


7 A game. From the game Magic: The Gathering


8 Guilty pleasure. One of my favorite instruments! It's guilty because apparently a lot of people don't like accordions/concertinas O_o


9 A Tool


10 Something from your childhood. From going to Renaissance Fairs with my Mom when I was a kid.


11 An organizational item. Scrapbook paper, because scrapbooks are a way to organize photos.


12 Hobby. One of my hobbies is camping :D


13 Nerdy/ Geeky


14 Something Natural. Sunlight!


15 Green


16 Something you wear


17 Funny


18 Beads, Bees or Beans. Filled with BEANS!!


19 Gardening. The smells of what makes a garden grow


20 Your absolute favorite item on your wish list no matter the price.. For school because Chromebooks are awesome.

u/lovellama · 1 pointr/Canning

Hi! The easiest way to get started canning is to read over the National Center for Home Food Preservation's site (they even offer a self-study program you can do at home!) or the Ball Complete Book of Home Preserving . It's VERY important to know what you are doing when you are canning, as while canning is easy, you can also improperly can items, which can lead to botulism, which can make you very sick and can kill you.

Water bath canning is a great for getting your feet wet in the canning world (ha ha! Feet wet. Water bath. I slay me). Water baths are for items like fruit and tomato products. All you need for this is a pot tall enough to cover the canning jars that sit on a towel or some kind of rack with 2 inches of water and a lid for the pot. I use a stock pot, and when I went to buy it I took along a jar and measured it in the pot to make sure I was getting the right size. Then you need jars, lids, and rings. If you get the jars new in a box, they come with the lids and rings.

If your budget can swing it, or if someone else would like to go in on it with you, a canning kit is really nice to have. It makes canning a lot easier and less frustrating.

When your sister has gotten the swing of water bath canning, and if she wants to try canning meat or vegetables, your family might be interested in getting her a pressure canner for the holidays. The nice thing about a pressure canner is that it can also be used as a water bath canner.

If you get her the Presto canner linked above, get the three piece weight to replace the mushroom looking weight. This way she won't have to relay on the dial gauge (which can be unreliable), all she has to do is listen for the steam escaping and the rocking.

u/ladybrowncoat · 2 pointsr/Random_Acts_Of_Amazon

So I have thought long and hard (heh) about this for awhile. I am making a serious change in my life to cook and eat healthy things. Now that my daughter has started to eat solid foods, I have been wanting to only give her the healthiest things to eat. I grew up only eating macaroni and cheese and refusing all vegetables. I want her to learn to love all foods and have an appetite for exploring new dishes. So my goal is to buy fresh foods, not those meal kits that I used to make for us. I want to start making all of her meals for her myself and rely less upon the canned/pouches of baby food. I want to cook new and exciting meals for my husband and me.

Going along with this, I want to lead a more active lifestyle. I am tired of being cooped up in this house all the time when there is a wide world outside ready for me to explore it. There are so many wonderful people out in the world and sometimes I just sit back and don't go out of my way to meet them. I want to know more people and have a real life friend. I think that this will also help out with my anxiety issues greatly.

My goals are:

  • Trying a new vegetable/fruit every week.
  • Planning my meals out ahead of time.
  • Giving June home cooked meals at least once a day.
  • Going for a walk or some activity 5 times a week.
  • Meeting up with other people.

    I will track my progress using MyFitnessPal to log my meals and exercise. As for the trying new things, I will probably mark them on my calendar, and can post the new things that I try at the end.

    I will need the help of /u/ReisaD because she would be a great cheerleader for me. /u/Akeleie because she already motivates me to workout. and /u/homeallday because she is lovely. :)

    I have a few cooking items, but this pan would be lovely as I have never used cast-iron before.
u/failbus · 1 pointr/AskMen

They asked? Yes, that's bullshit.

Anyway, you don't need a set of cast iron pans. Honestly, you only need one. There are small pans, to be sure, and grill pans in endless variety, but a single 12-inch pan is all it takes. Amazon link to the one I have here.

It's THE way to cook a steak, as far as I'm concerned. And, since it's full iron, you can toss it in the oven as a shallow pan for baking chicken. Vegetables need care, but anything you would cook with heat works fine. Just make sure you have gloves, the handle gets hot which is the only downside. There are pans with wood handles, but those don't go in the oven very well.

As a single man, the ability to cook myself an entire meal for one in a single pan is awesome. I imagine that's why you like the wok. What do you use?

u/Philoso4 · 5 pointsr/Cooking

We also have a tiny kitchen, and here's my advice. We improved on our space by putting a storeables rack underneath our barstool-height table, and our table has wheels if we need more leg room.

&gt;a slow cooker, a pressure cooker, a rice cooker, a panini press, a juicer, a food processor, a blender, a hot pot, an indoor grill, bakeware stuffs, and a set of basic cookware.

We have a grill/griddle that I'd go nuts without, and it generally stays on the stove.

http://www.amazon.com/gp/aw/d/B00008GKDQ/ref=mp_s_a_1_1?qid=1450209760&amp;amp;sr=8-1&amp;amp;pi=SX200_QL40&amp;amp;keywords=cast+iron+griddle&amp;amp;dpPl=1&amp;amp;dpID=414n4OG7bEL&amp;amp;ref=plSrch

A cast iron Dutch oven also works as a skillet if you need it to, but we store my skillets in the oven.

You could probably use a vitamix as a food processor too, though I have not tried. If you don't have a vitamix, stick with the food processor and ditch your toy blender.

We have two nesting saucepans, and our mixing bowls, strainers etc fit on the shelf above them. Our sandwich/steak weights (get rid of the panini maker) fit next to the bowls. Our bakeware fits under the oven. Our appliances fit on the shelving unit (mixer, food processor, toaster, mixer accessories, blender, popcorn maker(who okayed that?), slow cooker, and dish towels etc).

Having a small kitchen SUUUUCKS if you like to cook as much as we do, but if it's what you got, ikea and storeables are your best friends.

I didn't really answer your question because I didn't understand your question, is one to replace everything? Or the other two?

u/silischips · 2 pointsr/Breadit

You are so very welcome! Your bread came out beautifully! Awesome job. Bread making is a journey. A joyful one I hope. And it can be very satisfying. Especially while eating!!
You may find this cast iron combo easier to deal with in putting your dough in - I’m sorry it’s a link to Amazon, but it has the best description of this Lodge Combo. It’s the one ILodge Combo

Enjoy your journey!

u/Amygdalailama · 4 pointsr/camping

Lodge has a a Dutch Oven in which the lid is actually another frying pan.

“3.2 Quart Seasoned Cast Iron Combo Cooker. The Lodge Cast Iron Combo Cooker does it all. A deep skillet, a fryer, a Dutch oven in one, plus a lid that doubles as a shallow skillet or griddle. This versatile piece is perfect in the kitchen or great outdoors.”


I loved the versatility aspect. The bonus is you also have a unbreakable container to store precious items when in transit. I think it will be my next purchase.

Here’s a link for you, and happy camping.

u/omg_pwnies · 3 pointsr/personalfinance

Lodge brand cast-iron cookware, it's cheap and awesome. Not even a 'someday' thing so much as a 'as soon as the major debts are paid and some emergency fund is built' thing. For example, this dutch oven is only about $30 and it's the perfect thing for roasting a whole chicken, or making a big, yummy stew.

Hope this helps and best of luck to you and your family! :)

u/crashlanders · 12 pointsr/IndianFood

&gt; spiceindiaonline.com/crispy-chicken-65/

I'm inclined to mostly agree with /u/Amnizu. I dont think I've ever seen deep frying in a pot like that, even if it is heavy bottomed, the outside is not heavy so it will not retain the temperature of the oil as well as cast iron would. A $20 Cast Iron pan is usually my go to for frying. Even safer and probably better would be something like this. A Quart of Oil is actually quite a bit in that kind of pot. When using the Cast Iron get an 1-1.5 inches of oil up to temp then slowly add in each piece of chicken. The recipe you are using has water in the ingredients which is ok, as long as you don't have excess sauce on the chicken when you put it in. Water and frying are not friends. You might even want to reduce the amount of water just a little. To be safe keep some Baking Soda near by to put out any potential grease fires. I'm no pro so take what I say with a grain of salt. I usually use a cast iron pan and it comes out great, makes the house smell though. Hope this helps.

u/travellingmonk · 2 pointsr/CampingGear

Rather than get a "grill" stove, I'd get a normal dual burner stove, and buy a cast iron griddle/grill like this:

https://www.amazon.com/dp/B00008GKDQ/ref=asc_df_B00008GKDQ5073521

They work pretty well and are easy to clean. I've got one at home, and we use it to grill steaks once in a while (live in an apt. where I can't grill outdoors). The griddle is nice too since it's so big and easy to clean.

I've got a Coleman Powerpack 30k BTU stove... now discontinued, but it's a beast, much bigger and 3X heavier than the standard dual-burner stove. It works great as a camp stove for larger parties, but I've been thinking of picking up a Camp Chef Everest because mine is so big and heavy.

OGL has reviews of stoves.

http://www.outdoorgearlab.com/topics/camping-and-hiking/best-camping-stove

The Wirecutter has some reviews as well.

http://thewirecutter.com/reviews/best-picnic-table-camp-stove/

u/Das_Hos · 1 pointr/Homebrewing

I got my AG kit at northernbrewer.

http://www.northernbrewer.com/brewing/brewing-equipment/all-grain-equipment/deluxe-all-grain-systems/fermenters-favorites-essential-all-grain-brewing-starter-kit-10-gallon

that's the one, except I have the old high school football game orange coolers. I know for a fact you can make those yourself for cheaper, but that's not exactly the sorta thing I'm good at!

Some people love carboys. I did, too, until I dropped one. I swear to God, it was a friggin miracle nobody got hurt, especially since my kids were nearby. Now they have plastic carboys, but honestly, fermentation isn't really that exciting to look at. Buckets are way cheaper, easier to move, and they don't explode if you drop them (your hands are going to be wet A LOT). When I'm done with the mash, I usually have like....ohhh I dunno about 6.5-7 gallons of wort to start off with, so you're definitely gonna want a nice big kettle. I have an 11 gallon kettle because fuck boil-overs. (http://amzn.com/B000VXHKMC).

So you've already got your fermentation bucket, right? That's really all you need other than a bottling bucket. Some people do secondary fermentation, but man, that's just more hassle IMO. Exposes the beer to oxidation and contamination and it's really unnecessary when you can do all of your additions in your primary bucket. The syphon, hydrometer, bottling wand.....the buckets.....the mash tuns....did I forget anything? Maybe an extra kettle for sparging. I have that 11 gallon one and a 5 gallon one that I use for sparge water, but the only reason I have that smaller one is because I went extract first, then "graduated" to AG. Oh, helpful tip for extract brews, try doing a full volume boil, it just makes it better...and I prefer DME to LME, but that's personal opinion.

Oh snap I did forget something.....the wort chiller. These things are awesome, and chill your wort much faster than an ice bath, in my experience. Sorry for rambling!

u/Scienscatologist · 1 pointr/Cooking

An enameled cast iron Dutch oven is one of the most versatile pieces of cookware you can own. You can use it on the stovetop or in the oven. It's perfect for pasta sauces, soups, stews, chilis, braising cuts of pork or beef, even baking bread.

You want one that's at least 5 quarts. Lodge makes a 6 qt for under $60. However, if you live in Texas near an HEB, you can get a Cocinaware 5 qt for $30. I've had mine for five years and it's still going strong.

The only other piece pf advice I can offer is that--like most things--you don't have to have the very best / most expensive gear to be a good cook. Always keep in mind that most restaurants are always on a tight budget, so they get the cheapest, often already used, equipment they can find. Lots and lots and lots of amazing meals have been cooked using cheap-ass cookware.

u/HexCoils · 2 pointsr/vapeitforward

You know what adults really love at things like this? Shit they actually would use and not throw away. Like a cast iron pan, or a chef's knife (side note: I wouldn't buy that personally but it's the best looking one I can find for $25). I still have a blanket that I got from a White Elephant a few years ago. Doesn't match a thing in my house, but it's comfy and comes in handy all the time.

For the kids, and adults honestly, I'd recommend a nerf gun (expect to remember people getting shot with it the entire rest of the party), Jenga, or a mini helicopter.

Even if a kid gets stuck with a cast iron pan you know their parents are going to give them twenty bucks for it to make em happy.

u/Release_the_KRAKEN · 1 pointr/Cooking
  • Everything except the acidic stuff so like tomato sauces or lemon stuff etc. (you can but you need it really well seasoned).

  • No you don't really need to invest in it. It'll probably out live you assuming you don't lose it. Some are really expensive because it's more about buying for the brand than the actual quality. For example: A 12in Lodge Cast Iron Skillet is $34.. It's pretty much the gold standard for cast iron stuff in North America. And if you look on the reviews you'll see that more than 2000 people bothered to write a review and they'll agree with me.

  • Pre season means that the factory applied a layer of oil (I think it's soy oil) to polymerize the fat to the skillet and create a non-stick surface. It's not a bad thing but more often than not, these non-stick surfaces aren't true non-stick surfaces. It's more of a marketing gimick. When you get your cast iron whatever, season it yourself.

  • Yes there are downsides to cast iron. (1): It's heavy as fuck. It weighs almost 10 pounds which might not seem like much but your wrist will get more of a workout than a life time of masturbation cooking with this thing. (2) In bare cast iron, you can't cook acidic stuff. (3): It's not very sensitive to heat. So if you heat it up, it'll stay warm for a while. (4) You have to wait a little to let it cool down before you clean it. Because if you take a hot skillet and you clean it immediately in cold water you can crack it via thermal shock. It will be non stick after you cook in it enough. It'll take a month or 2 depending on how much you use it.

  • On my stove top the biggest burner is a double burner. Meaning it's one circle surrounding another. The stove top has an option to warm up the inner ring or both rings. When I use the 12 incher, I have to use the both ring option. So go measure your stove top burners and check.

  • While the 12in Skillet is a really versatile piece of cookware based on it's shape alone, if you could only get one piece of equipment, you'd get a lot of versatility out of the Lodge Combo Cooker. The top is only a 10 inch skillet though so take that in mind if you want to make pizza in it (the pizza will be smaller.
u/barnacledoor · 1 pointr/AskCulinary

You really need to take some photos and describe it better. How heavy is the pan? Is it light enough for you to wave it around in the air? If not, it might be cast iron. A 12" cast iron skillet weighs around 8lbs (going by these details on the Lodge pan on Amazon).

What color is it on the outside? Cast iron will be black all the way around. What material does it seem to be made of? Aluminum is very light and often pretty thin. I doubt it is stainless steel because the inside being black would mean it is just really dirty.

Did you ever wash it? Will that stuff that you can scrape off wash off with a good scrubbing?

Have you asked your mom? Most pans have specific ways that you need to care for them to keep them in good shape and to work their best. For example, you shouldn't use metal utensils in Teflon coated pans because you'll scratch the non-stick surface. Also, you shouldn't let cast iron pans sit around wet because they'll start to rust and they need a good season to perform their best.

u/AmericanOSX · 1 pointr/Cooking

I second the 7pc Cuisinart Multi-Clad Stainless set. It is a quality set that will give you the most versatility. The multi-clad will provide more even heating that some of their cheaper sets. You can use any utensils with them and you can take them from stovetop to oven, which can be very handy. At 8 quarts, the stock pot is plenty big enough for pasta, chili, or deep frying.

Eventually, you'll probably want to get a nonstick frying pan and rubber spatula for eggs and other things that easily stick in stainless steel. This 8 inch one, also by Cuisinart is pretty good for the money. This spatula by OXO is well-made, and only $7. Stainless steel will be just as good, or better, for most things, but eggs are best in nonstick.

A 12 inch cast iron pan would be handy to eventually get too, if you want to be able to cook steaks indoors. They're also good for baking corn bread and making pancakes. I wouldn't get one immediately, but they're nice to have.

u/MaggieMae68 · 1 pointr/AskCulinary

If you really want to explore cooking in depth, getting a pan that can go from stovetop to oven is pretty important.

A basic 10" or 12" Lodge cast iron skillet can be bought VERY cheaply from just about anywhere. Home Depot has a 10" skillet for $15. You'll need to season it but that's pretty easy to do.

https://www.homedepot.com/p/Lodge-10-in-Cast-Iron-Chef-s-Skillet-LCS3/301047254

Also think about getting something along the lines of an enameled dutch oven for braising/roasting. You don't have to get an expensive one. Again, Lodge makes them or you can often luck into a used Le Creuset or Staub at a thrift store or even one of those antique/flea markets.

Amazon has this Lodge 6qt for under $50.

https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08

But at the very least I'd start with a cast iron skillet so you can get comfortable both with the stovetop searing/cooking and the moving back and forth between rangetop and oven.

u/rabbithasacat · 1 pointr/Cooking

Couple years ago I got some Cuisinart MultiClad Pro and have been really happy with it. I linked to their 12-piece set just so you can see what several pieces look like, but it's also sold individually so you can pick out exactly the pieces you need. Fully clad, great handles, very even cooking, no burning or sticking (though it's stainless, not nonstick). I think it's as close as you can get to All-Clad without taking out a second mortgage (and IMO the handles are actually better than All-Clad). I use a lot of acidic ingredients, so it's great not to worry about that. Very happy with the skillets and also the 5.5-qr casserole, which I use for risotto or prepping Guinness stew.

I still keep a cheapo nonstick for eggs, and a little cast iron for steaks, cornbread or pizza, but at this point, most of what I pull out on a day-to-day basis is one piece or another of MCP. It suits how I cook and it's very well made.

u/speaks_in_hyperbole · 2 pointsr/vegan

Make sure you're getting plenty of fiber. I eat less b/c of it and feel fuller/better energized throughout the day.

I've been eating a breakfast of shredded wheat/rolled oats/flax/kiwi/banana/unsweetened almond milk and sometimes blueberries.


Soups are super easy, use water or veggie broth and get some lentils and boil that sucker up and on the simmer phase throw in the works...Zuccinni/squash/mushrooms/spinach/carrots (towards the end). Mix it up sometimes with rice/spices/whatever. An hour of time to basically get meals for a week.


Grilling veggies is really easy and tasty. I'm not a big "salad" person, but I LOVE grilled veggies. Get a cast iron pan like this.

Takes next to no time to heat up and you can throw some garlic/mushrooms/peppers/sweet potato slices/onions/portabellas/broccoli/carrots/corn/whatever your heart desires. I eat a lot of veggies for lunch/dinner because of these two methods.

u/blix797 · 1 pointr/Cooking

I'd recommend at minimum 1 non-stick pan, 1 big and 1 medium pot, 1 big stainless steel sautee pan with high walls &amp; lid, and 1 small stainless steel pan. At least, that's what I use the most. If you like cast iron get a skillet too.

I got my 12-piece stainless steel Cuisinart set from Bed Bath &amp; Beyond because my mom gave me a coupon. It's very nice. I don't care for cookware with glass lids. All-clad makes great stainless steel cookware too.

For a non-stick skillet, T-Fal is recently popular. I like mine. It doesn't feel cheap yet its cheap enough that I don't worry too much about scratches. Got mine on Amazon.

For cast iron it's really hard to beat Lodge. Their skillets and Dutch ovens are top notch once properly seasoned. Never mind any cast iron that says it's pre-seasoned, best to give it 3-4 more coats to start with. It's easy just time consuming. I bought mine at Orchard hardware actually but you can find it on Amazon too.


Enameled cast iron Dutch ovens are a joy to use but Le Creuset, while undeniably top notch, is prohibitively expensive. Lodge, Cuisinart, and Tramontina are cheaper brands but I believe all their enameling is done in China.

u/zajhein · 2 pointsr/food

For anyone who is curious, Amazon has a pretty cheap pre-seasoned pan, goes around $16-$20 and is a very good pan if you learn how to take care of cast iron. It's not hard but like knives, takes a little care.

I don't use it too much because I cook mostly for myself and don't need to use such a large pan for the majority of dishes, but there are smaller sizes that are even cheaper out there. I prefer my somewhat lighter hard anodized pans that don't stick and keep a nice even heat.

I'm sure all clad are nice but way too expensive, because you're paying for the name brand and they know it. As for in college, unless you're living in a shared house you won't have a good enough kitchen to use them in and they'll probably get dropped or misused if they're left anywhere that someone else can use them.

u/veggiter · 1 pointr/Homebrewing

I've only brewed twice with extract, but I'd like to get into all grain, at least starting with biab.

The pot I use now is pretty small, so I'm thinking I want to get a new one that would be good for biab, but that I could potentionally still use for other methods in the future if I feel like it or want to make a larger quantity or something higher gravity.

I was looking at something like this or one of these, but I'm wondering if it makes sense to get it tricked out with the false bottom and the thermometer and stuff. Are those kettles and acessories that would lend themselves to the different methods?

Also, are the built in thermometers really always shit, and am I really better off getting a thermapen? I'm not super concerned about price (within reason), but for some reason I need convincing or clarification on the thermometer.

One other thing: what kind of bag should I get?

u/CastIronKid · 3 pointsr/castiron

You can't go wrong with a #8 (10.25") or #10 (12") Lodge skillet. They are both pretty cheap on Amazon or at Walmart.

Do read through all the great tips and information in the FAQ. Cast iron is different than most other modern cookware, so learning cooking, cleaning, and care tips is important.

For searing steaks, I like to use the "reverse sear" method, and Alton Brown's method works great.

u/Somerandomlog · 1 pointr/cookingforbeginners

I personally would get the following way sooner if I was building my kitchen all over again.

Also if there is a place you can get bulk spices near by I would go there for your spices, because if you havent already noticed spices are pricey at your local megamart.

Lavatools Thermowand - Same form factor as the much more expensive thermopen but at 1/3 the price.

Lodge cast iron skillet - great for searing meats or as a good starting pan.

OXO Bench Scraper - Makes prep work much easier and safer as you don't use your knife to scrape your food off the cutting board.

Immersion Blenders - When you dont want to use your big blender or want to blend something in your pot or pan.

Stainless Steel Cookware - Has a little bit of a learning curve but is great after the fact.

Aeropress - Life is too short to make shitty coffee.

Edit: added a thermometer/spelling


u/sazeracs · 1 pointr/AskCulinary

I have a 7qt oval Lodge, which is holding up well (I've been using lodge enamel cast iron for 4ish years and I only have a couple really minor less-than-pea-sized chips around the lid where I bang my spoon or put the lid down extra-vigorously). I have friends who use and enjoy Tramontina, Cuisinart, and Crofton (Aldi brand) and even (god help me for dropping a bezos link) AmazonBasics.

That being said, if I'm ever rolling in dough I might upgrade for ~!~aesthetic~!~ reasons. Aside from glaze quality, Le Creuset is a little bit lighter and has nice big handles, both of which slightly improve ease-of-use. Who knows.

I find 6-8qt the optimal range. I can make a pound or two of beans, a nice loaf of bread, a big 6-8 person stew all without overflowing. I've used friends 4qt and it's always just a little tight. If you're gonna have just one, 6-8qt seems an ideal size, IMO.

A thing worth noting is that even if your cast iron chips over the years, it's still perfectly food safe (ATK).


  • Amazon Basics 6qt: $43
  • Lodge 6qt: $60
  • Le Creuset 5.5qt: $300-350

    So, you could replace your cheap one 5-7 times before matching the Le Creuset price. Obviously YMMV, but it strikes me at potentially worth trialing an inexpensive one for a couple years first. You know your habits and preferences best, though.
u/1982throwaway1 · 2 pointsr/shrooms

1/2 pint jars or these 1 pint twist lids (yes the plastic is fine) work great but make sure they're twist lids.

You can find vermiculite stupid cheap if you can find a hardware store that has verm used as insulation (this also works great). If not, you can find small bags in garden sections everywhere for 5 to 10 bucks.

Brown rice from any grocer and a coffee grinder, or blender but a coffee grinder is best to make your own brown rice flour.

A pressure cooker Isn't a must but you probably want one. This is a good one because it will hold many jars and will also hold quarts if you go there in the future. You don't want this one because it's not big enough.

If you're just doing the 1/2 pints you can use steam/fractional sterilization in a pot with a lid (Google it) but I wouldn't use this for the plastic pints.

These are a few money/supply tips I can give and as far as the process goes, it's easier than you think. I'd say it's slightly easier than growing good bud but a different animal altogether. Don't worry to much about fucking up. It can happen, and if it does, you figure out what you missed and fix it. If you follow PF tek I think you'll do fine tbh.

As far as species goes, any cube will work. Reputable and cheaper source. There are others an r/sporetraders may be cheaper. not sure

I recommend against kits because they're not sustainable, you don't learn the process, they're expensive in the long run, may not be attainable depending where you're at.


u/azntaiji · 3 pointsr/Cooking

I have this Cuisinart SS set: https://www.amazon.com/dp/B009JXPS6U/ref=cm_sw_r_cp_api_w46uxbD7WZ283

It's awesome.

I definitely recommend SS, it gives really nice browning and heats up real quick. And it's super durable, you don't have to worry about flimsy handles - and you can scrub the shit out of them, and not have to worry about scraping off a teflon coating. Plus, you can throw them in the oven to finish off whatever you're cooking.

The only thing you need to be aware of is sticking and heat. Learn to season a pan and you won't have any sticking problems (heat up some oil till it starts to smoke, drain it out and then swirl with a paper towel).

u/astroid0 · 2 pointsr/trees

Just found a version of the same product that should be sized just right for a AA battery to fit in the nook. at true value -- I'm going to go to the hardware store this week and see if I can verify this. I think this is the ideal product to duplicate the materials used in the retail launch box.

I think I'm really onto something here. If this works the cost breakdown is as follows:

  • $1.50 -- copper piping

  • $2 -- stainless steel screen, tea ball

  • ?? -- wood block, probably birch -- I think I can find this for free, we shall see

    So, right now the total is $3.50, assuming batteries aren't an issue.

    This still leaves batteries/charger... I already have some, but I am sure I will want more.

  • $12 -- 4 AA Eneloop batteries, 2000 mah -- these are very good batteries

    So, that brings things up to a grand total of $15.50

    The only cost I don't see this covering is that I will need a special drill bit to get the area where the screen goes correctly.

    My next order of business will be to work out the exact dimensions of the screen and trench based on published dimensions/pictures.
u/saxmanpi · 1 pointr/Random_Acts_Of_Amazon

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

$25 item - 12 inch

$10 item - Pack of 6

$5 item - $5.85 at the moment :/ Sorry if that breaks your rules. But it does have free shipping. Set of 3, 12oz.

I vote for 2 people at the $10 gift. Two winners are better than one! But four is maybe stretching thin? I figure this way two people can still win and get significant prizes off their wishlist.

u/WillowWagner · 1 pointr/keto

Microwave breakfast here: http://cavemanketo.com/hotel-room-breakfast/

More low fuss/no fuss ideas here: http://ketodietapp.com/Blog/post/2014/01/17/7-Day-Grab-Go-KetoPaleo-Diet-Plan

Excellent (and cheap) microwave egg cooker for hard boiled eggs:
https://www.amazon.com/Nordic-Ware-Microwave-Egg-Boiler/dp/B0007M2BN0

There are a zillion recipes for mug cakes (literally cooked in a coffee mug, in a microwave, in about a minute. I generally make them with a scoop of protein powder, an egg, a bit of cream, a bit of baking powder if I have it, then whatever for flavoring (I'm fond of giant spoons of baking chocolate plus a bit of sweetener.) Here's a pretty good collection to start with: http://alldayidreamaboutfood.com/2015/03/low-carb-mug-cake-recipes.html

Make some chia pudding: 1/4c chia seeds, 1 cup liquid stuff (I generally use sugar free chocolate almond milk) plus whatever else you want. A scoop of protein. A raw egg. A blog of cocoa powder plus a bit of sweetener. Whatever. Let it sit overnight and it turns into something like a tapioca pudding, but low in carbs and high in nutrition. Very good.

If that'll get you started, by all means come back and ask for more.

Also, don't underestimate Google. It'll find a recipe for keto rhubarb, or keto eggs, or keto protein shakes or whatever. Also, keto + microwave + whatever will often work pretty well.

u/Central_Incisor · 2 pointsr/BuyItForLife

With the acid/tomato thing, I have found that once the seasoning is well established I can make chili and other acidic things without any real issues. Same with soap which I'll use after broiling fish in the pan.

I'd say that my dutch oven doesn't get as much use as my skillets, but then if I had a something like this or the oven listed in the original post, at least the lid would be used often. My current one has a self basting lid that is a pain to clean and season.

Really, the lid is a make or break for the thing. If you want to use coals on top, get one with a lip. If you like to see your stuff cook, find one with a glass top. You get the point.

I have Griswold, Wagner, Lodge, and Benjamin &amp; Medwin pans. The Griswold was a gift from someone that doesn't cook in cast iron pans, and the others were purchased new. The Griswold is used the most, Wagner and Lodge both seem to be fine, but I like the handles and the (semi) polished surface of my Wagner pans a bit better. The Benjamin &amp; Medwin pans were purchased new about 20 years ago and are have the worst quality control. I don't believe they are still made.

u/anonymousbylines · 12 pointsr/steak

Solid job! Definitely better than my first steak-cooking experience. A few recommendations, echoing the other ones here:

  1. Try and cook at a higher heat. You started to develop a nice crust, but getting the cast iron scorching hot will give it a complete, brown, and crispy exterior. While you're prepping, stick your pan in the oven at 400 degrees to get it hot and then throw it on a high burner just before cooking.

  2. If you're pan searing, adding a few knobs of butter + garlic + thyme about halfway through cooking will add a lot of flavor. If you choose just one of those though, make it the butter. Basting it [Gordon Ramsay style] (https://www.youtube.com/watch?v=rEx9gPhtjzs) will really complete what you've got.

    Again, nice work - happy cooking!

    EDIT: Took a second look and I noticed it was a nonstick. I can't recommend highly enough investing the $30 in a [Lodge cast iron skillet] (http://www.amazon.com/Lodge-L10SK3-Pre-Seasoned-Skillet-12-Inch/dp/B00006JSUB). It'll last you a lifetime and cook considerably better than anything else!
u/melonmagellan · 3 pointsr/food

I always recommend these items in these type of threads, they'll get you off to a really good start.

  1. A $29 Victorinox Chef's Knife


  2. A good cutting board for $12-15


  3. A cast iron pan for $15-$20

  4. A utensil set of some kind for $15-20



    From there I'd get a solid set of pots and pans and/or a dutch oven. A rice cooker also is pretty helpful. I use mine constantly. Good luck!
u/joonjoon · 3 pointsr/AskCulinary

300$ is top of the line stuff, you should be able to find stuff under 100$ pretty much everywhere. Have you checked Amazon, Walmart or similar? For example I have a no name SS from Macy's I bought almost 15 years ago and it cooks perfectly, still in pristine shape. I think I paid like 30 bucks for it.

Otherwise if you want a one size fits all nonstick pan to hold you over, Cook's Illustrated rated T-Fal their top pick. It's 26 bucks on Amazon US. It's a great pan!

https://www.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B000GWG0T2/ref=sr_1_1?ie=UTF8&amp;amp;qid=1483926536&amp;amp;sr=8-1&amp;amp;keywords=nonstick

u/joanpwnsnoobs · 1 pointr/Random_Acts_Of_Amazon

Congratulations on your new home! When my roommate and I moved in together, we bought a ton of home-y decorative stuff. I'm still trying to make up for the kitchen tools that we don't have, thus my kitchen tool wishlist! I'd really like a cast iron pan!

Anyway, don't be scared! You're going to have great time settling in! Just make sure you have the essential stuff to start with (toilet paper, paper towels, cleaning supplies, SHOWER CURTAIN!) and you'll be all set! (STOCK MY HOUSE and thanks for thinking of RAOA during your move! :D)

u/turtles_are_weird · 11 pointsr/tea

Hi! If you want to get into tea, I would reccomend starting by watching Alton Brow's episode on tea here. It's a good background on everything involving tea and tea brewing.

If you have a Peet's Coffee near you, you can go and order mugs of tea (brewed with loose leaf). They will give you free hot water refills so you can drink as much as you can handle. You can find a tea you like without having to commit to a huge container.

I prepare my tea in the morning in a tea pot (I have this one, but I don't like it because it's hard to clean) and pour it into a travel mug.

They make travel mugs that are similar to a frech press (here) where you put the leaves and hot water in and just push down a stopper to stop brewing. I'm really picky about the lids on my travel mugs, so I don't own one.

For resusable tea bags, the most popular style is a [tea ball] (http://www.amazon.com/Progressive-Stainless-Steel-Mesh-Ball/dp/B00004RIZ7/ref=sr_1_1?ie=UTF8&amp;amp;qid=1407090137&amp;amp;sr=8-1&amp;amp;keywords=tea+ball) (although the one I linked is a little too small to allow the tea to fully unfold). They are cheap and fairly easy to clean, but you have to be careful where you store them so they don't get bent up.

They also make tea bags for loose leaf tea. These would be easy to pop into your travel mug. You can also find bags made of muslin that can be washed out, but I don't know where you would do that.

u/Deviate3s · 4 pointsr/CampingGear

I'm not experienced with that stove on particular, but as a cook and cooking gear junkie I'll give you my thoughts/concerns (for whatever they're worth). Sorry in advance for the novel.

Immediately, the first thing that caught my eye was how small the left burner area is. If you're using the grill to cook the protein, you're pretty much stuck with a small pot on the left. Fine if you're just cooking a can of beans or whatnot, but maybe not so fine if you want the option of using an 8-10" sauté pan for something (like one of my favorite camp sides, asparagus).

I initially was concerned that 11k BTUs on the grill side wouldn't be enough to really get a good sear over that large of a cooking area, so I browsed through a couple YouTube reviews. Seemed to do okay. Better than I expected on one where the guy was cooking 4 burger patties at once. Not great, but probably adequate fire power for something like that. Holy crap, though... The flare ups from the rendered fat were awful. Shooting up over the top of the back plate and completely engulfing the food. Given the compact nature of the design, it's going to be damn difficult to make sure the drippings don't splatter right into the burner and ignite. And I couldn't imagine that was fun to clean, either.

Speaking of clean up, the drip tray under the grill seems to be woefully undersized. Guy in one video went to cooking on a pan over the grill because a couple sausage links' worth of grease filled it. That's not such a great idea either, IMO. First of, what's the point of having a grill if you're just going to cook with a pan on top of it? Secondly, the grill surface is Teflon coated. The metal on the bottom of a pan is likely going to destroy that coating. Seems to be an issue anyway, since multiple videos complained about the coating chipping off after one or two uses. Teflon doesn't like high temps, and large chunks of cow sear best with lots of heat. Those things can't coexist, unfortunately.

I think your concerns over it being a mediocre grill with a crappy stove are probably reasonable. Personally, I'd just get a regular camp stove and a decent grill pan if you're really set on having grill marks. Should be able to snag a [Lodge cast iron one for like $20-30](Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_3cZzzb415C3R4), assuming you don't already have one.

u/sillycyco · 4 pointsr/firewater

A 15 gallon stainless steel beer keg is perfect, much better than rigging a large pot. Amazon does sell lots of big ol' pots though.

The nice thing about a standard 15gal keg is it has a 2" triclamp fitting on the top, perfect for attaching a 2" dia column to. They can be had for cheap either as scrap or from a good liquor store/distributor.


u/drocha94 · 1 pointr/castiron

I'm trying to make the switch to cast iron now. Still learning how to not burn my food on it... but giving me a new challenge in the kitchen is something I'm enjoying, especially after hearing the praises of cast iron sung so often.

I know a lot of people are critical of Lodge for one reason or another, but I bought the combo cooker and have been loving it so far. Very versatile pieces.

u/metompkin · 8 pointsr/Cooking

I've moved on from using to nonstick to stainless. It'll take a few more minutes to clean at night but nothing cooks better and nothing will last longer. I don't recommend using Teflon coated pots and pans because of their health ramifications. Pros use stainless. You'll learn how to use it soon enough.

http://amzn.com/B009JXPS6U

I also have my trusty 10" Lodge cast iron pan. It's my favorite piece in my kitchen and never leaves the range because I use it everyday for breakfast and dinner. It will soon become your favorite in a few years because you have to learn to care for it.

http://amzn.com/B00G2XGC88

u/Phanners · 1 pointr/Cooking

Thank you so much, this sounds amazing. I don't have a stainless steel pan either, but I did get an Amazon gift card for Christmas so this may be a perfect opportunity to use it! I think I'd have more uses for cast iron so that's what I'm looking at now, is this one worth buying?

http://www.amazon.com/gp/aw/d/B00006JSUB/ref=mp_s_a_1_3?qid=1451859322&amp;amp;sr=8-3&amp;amp;pi=SX200_QL40&amp;amp;keywords=cast+iron+skillet&amp;amp;dpPl=1&amp;amp;dpID=41RgtPTWtgL&amp;amp;ref=plSrch

u/taxxus · 2 pointsr/food

The food looks amazing, but you seriously need a new nonstick pan. The stuff that's flaking off and getting into your food is not something you want to be ingesting on a daily basis.

http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2

http://www.amazon.com/T-fal-Ultimate-Anodized-Thermo-Spot-Indicator/dp/B00EXLOVU2

Both of these are oven safe, dishwasher safe, and metal utensil resistant. Recommended by Test Kitchen, and I love mine.

u/GnollBelle · 16 pointsr/JUSTNOMIL

Cholesterol you eat has very, very, very little bearing on your blood serum levels. Bad-cholesterol levels are tied to genetics and inflammation. Good news! Eat all the eggs you want. Bad news! Stress contributes to inflammation.

How much longer are you going to be in this situation? Would it be worth it to pick up a cheapish chef's knife and a dutch oven? Because my-oh-my what you can do with a dutch oven on a stovetop is amazing and I am just full of recipes.

Also, these caffiene stir sticks have been getting popular at my local college.

I can't do much to help you, but if you want some recipes I can help out a bit with the stovetop cooking. (In the interest of transparency, some of these recipes are from my own blog.) As far as the smell goes . . . fuck it, the crab hates you anyway so just make like a duck and let her roll off your back.

Seafood Stew - I say dutch oven for this, but you can totally use a regular pot.

Cheeseburger Tacos

Carnitas Tacos

Chicken Paprikash

If you've got a broiler in the oven that works Eggs in Prugatory is a favorite of mine.

If you're feeling up to making dumplings, I have a recipe for pierogies that is pure comfort food.

And I could go on about eggs the way that Forest Gump's buddy did about shrimp.

u/Pinalope4Real · 2 pointsr/Random_Acts_Of_Amazon

My name is Linda and I love to cook and bake! Trying new recipes, feeding people! It's a passion. I may not be able to eat a lot, but I am a foodie! I have certain recipes that are always called for by friends....like pig candy and my snickerdoodles and banana bread! Come visit and I will feed you!

item

Thanks for the contest, it's fun!

u/Jowlsey · 1 pointr/BBQ

I'd second a pork butt. Make some nice pulled pork sandwiches out of it when it's done. I'd also suggest some sort of a heat deflector before you go the low and slow cooking route, but wouldn't spend the money that some of the OEMs are asking for- a handeless frying pan like this lid could be something that works for you, and it'd double as a skillet, and lid for the dutch oven. A good duel sensor thermometer is another nice thing to have. I've been using this one for a few months and really like it. The stock thermometers on the grills are notoriously inaccurate over time, and it's really nice to sit inside and watch the game and have the wireless unit beep when the grill is too hot or cold, or when the meat hits the target temp.

u/drunk_chef · 1 pointr/Cooking

Hm, thanks. I have this set of stainless steel Cuisinart cookware that's pretty decent. It's MILES better than the cheap set of non-stick everything cookware I had before that, but I don't love using it and I had a hard time believing the All-Clad stuff is that much better. I found an All-Clad 10" skillet at TJ Maxx about a year ago for like $70 and was tempted, but I still couldn't swallow the spend (same for the 6.5 qt Le Creuset Dutch oven I found there a couple weeks ago for $200).

Thanks for your reply. I'll keep my eyes peeled for sales and look at getting a couple pieces I'll use a lot vs. buying a whole set.

u/webdoodle · 1 pointr/Canning

I just bought the Presto 23 Quart, which I haven't used yet, but will tomorrow.

It was cheap ($85) and was large enough to do bigger batches. It doesn't come with a very good 2 level rack, which I'm still looking for, but I did pickup this rack which fit pretty good.

u/UnsungSavior16 · 2 pointsr/Homebrewing

Ha I will when it's built! It's actually all planned out now, just buying the pieces up. I think I can still help though.

Here is an image of brianj's kettle, from a post he did on BrewUnited. Those are two 1500W ULWD heating elements, exactly the same as my build.

I'm going to be using a 16 gallon bayou kettle with a custom brew bag, and use the associated false bottom.

That false bottom will keep the grains off of the heating elements, and there will still be enough space for high gravity BIAB batches (4.5 gallon average batch size).

I use an Auberin PID controller with two 40A SSRs and a 25A SSVR (also from auberin) that will regulate the intensity of one of the elements. You probably already have this all set up already, so it's more of an informational thing.

The re-circulation is probably the part you're worried about:

  • Use a chugger pump, and you can attach a SS ball valve if you'd like to regulate the flow. I do.

  • Camlock Disconnects are your friend.

  • Use a loc line in the keggle, and it'll float on top of the mash. You can also just set up a fly sparge type system.


    I would head over to /u/mchrispen's blog, he has some great pictures of his system and it sounds similar to what you're hoping to do (purely from a re circulation standpoint). It uses keggles.
u/glassFractals · 23 pointsr/AskCulinary

I got a 12" Lodge cast iron skillet off Amazon for $17 bucks a few months ago. It's pre-seasoned and fantastic, and Lodge is a great brand. Ships free too. I absolutely adore it.

Check it out: http://amzn.com/B00006JSUB

u/MindxGeek · 1 pointr/Breadit

Yeah, it looks underbaked, so I would definitely keep it in the oven longer. Dutch ovens really do help. I have a Lodge brand one that works really well and is way less expensive than like Le Creuset. Here’s the one I have: https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK You might also be able to snag one at a thrift store for cheap.

I would also use bread flour. AP flour just doesn’t have enough gluten content. If baking longer, using a Dutch oven, and switching to bread flour doesn’t work, I’d play around with fermentation times.

Good luck!

u/dooodlie · 3 pointsr/preppers

Watch YouTube! I love BexarPrepper, Linda's Pantry, and Deep South Homestead. Read the most current canning books, and follow processing instructions as printed. I also learned by watching my mom and talking with a few other avid canners. I bought this canner, the ball canning book from the canning aisle, read and watched everything I possibly could. Knowing how to can is great, because now there are things I will never purchase from store, like strawberry jam 😍

u/Uncle_Erik · 4 pointsr/BuyItForLife

I've heard that, too.

However, the Cuisinart MCP is well-regarded and is tri-ply. More expensive than the Tramontina, but $300 is a good price for something that you'll use for decades.

I'd also recommend Calphalon tri-ply. A few years ago, I bought one of their inexpensive "try me" pans. I ended up using it a lot, then eventually bought more pieces. It has held up beautifully, almost still like new! I won't wear them out any time soon.

u/realgenius13 · 2 pointsr/Atlanta

This is great advice!

I've gotten some rather good steaks from Publix actually. You just have to keep a good eye on the fat marbling in the ribeye's because it can be rather inconsistent in their choice beef since about 50% of cows fall into that category, you wanna make sure you're getting the upper end of that 50%.
If you are like me and don't have a grill I cannot recommend this product enough for making steaks and burgers and damn near any other meat product. It's what they use in place of grills on Chopped and they tend to get rather professional results. I honestly use the flat side more because I think it makes great burgers. You just can't beat cast iron for getting hot as hell with very even heat distribution, which is what it takes to make a good steak.

http://www.amazon.com/Lodge-LPGI3-16-Inch-Cast-Iron-Griddle/dp/B00008GKDQ/ref=sr_1_6?s=home-garden&amp;amp;ie=UTF8&amp;amp;qid=1334038417&amp;amp;sr=1-6

u/VicinSea · 5 pointsr/SelfSufficiency

Here are all the things you need to know to start canning foods at home.

Canning Basics

Only Pressure Canning is recommended by the USDA for home canning of Meats or Vegetables. I recommend this large capacity pressure canner

Fruits, Jams and Jellies, Tomatoes and Salsas can be Water Bath Canned in most cases. This is a nice kit to get started with from Jarden

Ignore the steam canner, microwave canner, open water bath kettle, and any "reusable" canning lids---these are all a quick way to discover food poisoning.

Buy standard canning jars at garage sales and thrift stores---I like the wide mouth jars best. I also run an ad on craigslist offering to buy jars when I need them. I pay $2.50 per dozen for the pint size and $4.00 a dozen for the quart size. Carefully check each jar's rim to make sure there are no flaws or chips. (Always store empty jars with rings on them to avoid getting chips.) New jars with lids and rings are available in most grocery stores for $9-$14 per dozen. Buy brand name jars only---this is not a time to use cheap knock offs. Each jar should be clearly imprinted Ball, Mason or Kerr. There are many brands of vintage jars and all of those should be fine as long as the rim is sound. Save the boxes and dividers that come with new jars and use them to store the finished products.

Always use new canning lids Never reuse this part!

Remember, you don't have to grow a garden to benefit from home canning--now is a great time to buy produce while it's cheap!

Today's Buy of the Day: 12 ounce bags organic green beans-already trimmed and washed at 2/$1.00 = 24 quarts of green beans with bacon and shitaki mushrooms(33 cents a pack!) now in the pantry for about 50 cents per quart!

u/Jabronez · 3 pointsr/Cooking

A good sized stainless pan? I have a 12" pan that works incredibly. The All-Clad 12" is the ideal stainless pan, it's fully clad (3 layer; stainless top, then aluminum, then stainless bottom) the stainless is for toughness and surface cooking while the aluminum is for conductivity, and that mix runs all the way up the side so the whole pan retains the heat well. It's also go nice rounded bottoms so things don't get stuck. Plus metal handle so you can toss it in the oven, and it's the perfect weight.

u/SailingPatrickSwayze · 2 pointsr/Cooking

This is the one I love.

T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12.5 Inch, Black https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_cp_apa_aExCybX9K8BH9

It's a great pan, and cheap enough to throw away and buy another one once the non stick wears off. Great for a situation like yours.

u/whatthepoop · 7 pointsr/castiron

That sure is the truth. I never thought I'd be remotely interested in actual cooking, but I got my first cast iron (a Lodge 5-quart double dutch oven) about two months ago, and I've been finding excuses to use it at least twice a week ever since. It's extremely motivating to have a decent piece of very flexible equipment that actually requires a bit of care.

u/Arshion · 1 pointr/Random_Acts_Of_Amazon

I'm going to have a BBQ with my family this weekend and go fishing! Its exciting. I get to hang out with my little baby nephew who is adorable!

I would love to have this griddle

1.21 gigawatts! Yay

u/electrodan · 1 pointr/Breadit

Since I already had a nice cast iron skillet with a handle, I bought this one a few months ago and love it. I've done a ton of bread in it (It's in the oven as I type) and also some great braised dishes so far and it's been wonderful.

u/Rose1982 · 2 pointsr/Cooking

I don't know what your budget is but I got a 12 piece Cuisinart Multiclad set and I love it. You can find them on Amazon.

I did quite a bit of research before getting these and they seemed like the best value for dollar. Many people compared them to their All Clad pots and pans very favourably (All Clad is ridiculously expensive). I think there is also an 18 piece set available but 12 seems to cover all my needs and I cook almost every day.

The other thing I would recommend is a food processor. I have the basic Kitchen Aid one and have no complaints.

u/alienwrkshop51 · 10 pointsr/seriouseats

I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!

My thoughts on gifts

Lavatools PT12 Javelin

A Nice carbon steel wok

A good Dutch Oven

A torch for searing, or Creme Brulee

An awesome knife

Another awesome, but cheaper and well rounded knife

The list could go on, and on, and on....just some thoughts though.

u/redpanda_phantomette · 1 pointr/femalefashionadvice

If you are still considering getting your mom pots and pans, there are some great and affordable options out there. Tramontina enamel pots are much more afforable than Le Creuset and are top rated by Cooks Illustrated. They also rate the T-fal nonstick skillets very highly (I have 2 and love them) and these are totally affordable. If you want to go high-end in terms of brand, the All-Clad stainless steel skillet is around your price range (with a little Bed Bath 20% off coupon) and it's an excellent skillet that can go in the oven and that has a lifetime warranty.

u/viam-venator · 1 pointr/BuyItForLife

If you're considering getting one, I'd go for either this one or this one.

The second is better if you like a handle on your skillet. I got the first one, and it's perfect. It lets me do virtually every cooking task I'd need to, and with proper care ought to last pretty much forever.

Check out /r/castiron for cleaning/reseasoning tips.

u/MountainMantologist · 1 pointr/steak

Nice! I like the idea of cast iron as opposed to carbon steel but Amazon has much cheaper prices than Lodge's own website

https://www.amazon.com/Lodge-LPGI3-Reversible-Griddle-10-44-inch/dp/B00008GKDQ/ref=sr_1_4?s=home-garden&amp;amp;ie=UTF8&amp;amp;qid=1525960340&amp;amp;sr=1-4&amp;amp;keywords=cast+iron+griddle

and good point re: the handles. I figured I would leave the griddle on the grill and just sear the steaks and then take them off. Then deal with griddle cleanup after it's cool off. I think even with more pronounced handles I wouldn't be trying to lift and carry a 700 degree piece of iron around haha

u/videowordflesh · 3 pointsr/Cooking

Why are you replacing your old set?

The sets you have mentioned are cheap and will get the job done, but they are low quality.

Actually, the IKEA 365 that I' looking at is only 2 pots and a pan and it's $60. Not exactly a full set and not exactly cheap.

Generally speaking you want to get tri-ply stainless for your basic workhorse pieces. And then you'll want a cast iron and a non-stick in case you need them. And then whatever specialty cookware you might need for the stuff you like to make (a wok... a griddle... whatever).

Do you have a Marshalls or a TJ Max or a Home Goods in Au?

That's where I got most my stuff. Sure it doesn't match, but it's all tri-ply, quality stainless and works like a charm!

Might have saved money if I bought all at once like this: https://www.amazon.com/dp/B009JXPS6U/

But then again I was able to get exactly what I needed and nothing that I didn't.

I try not to buy into over-priced bullshit, but I am in the 'buy it for life' camp.

u/A-13-xF · 3 pointsr/bingingwithbabish

So I have a set of All Clad D5. To be honest its a pain in the ass to keep in great condition. What I do is refuse to cook on electric with them. I will only cook on gas and induction. I live in an apartment and have electric so I bought this. I highly recommend this to everyone. After I finish cooking I soak my pans in hot water for a couple minutes. next I scrap of food with this. I use these sponges because the scptchbrite side will not scratch. After I finish that I will get a Viva paper towel and rubbing the inside cleaning it and polishing it using this. Once that is complete I will rinse the pan in warm water then take another viva paper towel and wipe all the residue off. Once all the residue is off I will then go ahead and wash the pan with soap and water by hand then dry the pan immediately with a microfiber cloth. Yes I am OCD about my pans...

If you are looking for a good set without breaking the bank of stainless steal pans I would recommend this [set.]
(https://www.amazon.com/Cuisinart-MCP-12N-Multiclad-Stainless-12-Piece/dp/B009JXPS6U/ref=sr_1_1?s=home-garden&amp;amp;ie=UTF8&amp;amp;qid=1498533826&amp;amp;sr=1-1&amp;amp;keywords=cuisinart+stainless+steel) or you could also go to TJ Max and they have a good selection...

A water vinegar mixture will remove the rainbow. Just let it sit for a few minutes.

u/furious25 · -1 pointsr/Cooking

A skillet will have angled sides
A Saute pan will have vertical edges

Cast iron, Stainless Steel, Carbon Steel, and Aluminum are some material choices. Each of those will come with different or no finish options. Like Non-stick, Hard anodized, or enamel.

So cast iron will be think and heavy. Great at non stick and even heat distribution. Avoid acids.

Stainless and Cast Iron are great because you can do a lot of damage to them and still be able to bring it back to new.

From what you say I would get a Cast iron skillet and a Stainless saute pan.

Cast Iron $16

I hear great things about All Clad for stainless. But its hard to say if its a good match for you without a price range. The Cast Iron skillet is a good start though.

Also for me at least non stick is only good for eggs or other low heat applications.

u/ProfessorHeartcraft · 1 pointr/Homebrewing

I would strongly caution against a 35 quart pot. The Bayou Classic 44 quart (11 gallon) pot is only a little more, and it's of dimensions more ameniable to brewing (tall, rather than squat). If you plan to migrate to BiaB, the version with the basket is quite useful; you'll be able to fire your heat source without worrying about scorching the bag.

For ingredients, I would recommend looking around for a LHBS (local homebrew shop). You'll likely not save much money ordering those online, due to their weight/cost ratio, and a LHBS is often the centre of your local community of homebrewers.

With regard to literature, my bible is John Palmer's How To Brew. You can also read the first edition online, but much has been learnt since that was published and the latest edition has current best practices.

That equipment kit is decent, but there are a lot of things in it you'll probably wish you hadn't bought.

You will want:

u/eskay8 · 1 pointr/weddingplanning

I think the mugs are fantastic! I know someone else who made mugs for their bridal party. The loose tea is a great idea, if it was me I'd get them each a package of tea from David's tea of a type I think they'd like.

You can also tuck in a tea infuser. Here's an inexpensive one. This one is cute.

u/Neilette · 1 pointr/Cooking

For starting I highly recommend the Lodge cast iron combo set! It's all the cast iron I can justify having (though I do get excited when I see cast iron on sale...). For $37 you get a skillet, pot (also useful as a high-sided pan), and dutch oven. I use the skillet daily for eggs and everything else. A dutch oven is a handy piece of hardware, I use it to make the most delicious sourdough bread. 😋

https://smile.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_awdb_RiICzb5EXWA2Z

Also get yourself a pair of handle mits for ease of use:

https://smile.amazon.com/dp/B00JG5PVUY/ref=cm_sw_r_sms_awdo_5rICzb6SHVMM0

u/Aerys1 · 2 pointsr/Random_Acts_Of_Amazon

Cast iron skillet is relatable to bombs in that if the bomb is ever dropped you are going to need versatile things. This can serve as a nice heavy hat to protect your head from zombies or other mutations. It can cook your meal, and its a great impromptu weapon as well, it also makes a nice Bong sound when struck, which kinda sounds like bomb!

Change jar

u/ExaltedNecrosis · 19 pointsr/BuyItForLife

Lodge cast iron.

I've gotten a 12 inch skillet ($20 at Target) and a 5 quart dutch oven with a 10 inch skillet lid ($33 on Amazon). I use them almost every day and they're my favorite tools in the kitchen, as well as my sturdiest.

I also got a Saddleback medium bifold wallet that's been perfect for the last couple years. I anticipate many more decades to come with it!

Going through this thread, I've remembered a couple more. I now have 2 Orion belts that I wear almost every day! The first is the hot dipped harness leather belt, and the second is the tan harness leather belt that I got for around $28 on Massdrop.

The last BIFL item I've gotten is a pair of Ex Oficio briefs this Christmas. They've been great so far...hopefully they hold up!

u/easybakeandy · 3 pointsr/food

Hey scourgeobohem!

I really don't know much about curing meat, other than that it requires precise conditions/temperatures - an apartment might not be the best environment for it.

As far as aging/pan-searing your steaks though, I would point you to this guide by food-genius J. Kenji Lopez-Alt. Absorb every consonant, for it is gospel. He is the final word on making the ultimate steak at home, without a grill. My first piece of advice would be to stop using the stainless steel and get yourself a cast-iron pan. It's able to absorb/distribute much more heat, and will go a long way in getting that crunchy sear you're after. Above all, it'll last a lifetime, and this nice silicone-handled one is only $24! They require a little love - no washing with soap, ever, and obviously never run through the dishwasher. But their ability to sear the everloving fuck out of steaks is second-to-none. Also, when used properly, they're naturally non-stick - making them ideal for eggy brunch bakes, fish, and more!

Now when you say apartment-friendly smoker - do you mean indoor smoker? Because if you wish to live, none such smoker exists. Smokers, by definition, produce smoke, which can't be done indoors - you will die and everyone you love will die. That being said, if you have a balcony or some such, these little vertical smokers can be very effective and not take up much space. But frankly, I prefer a steak with a crispy, seared crust and rare interior - something very accomplishable with the humble aforementioned cast iron pan.

Lastly, when making fried veggie (let's say spinach) balls, I would definitely go with shredded leaves. If you use whole leaves, and take a big ol' bite of your ball, and don't bite clean through that particular leaf of spinach (which you definitely won't), you'll drag the whole leaf out of the ball, tearing it apart. Check out any kind of vegetable fritter - you'll see that the veggies are chopped up/shredded into little bite-sized pieces!