(Part 4) Reddit mentions: The best kitchen cookware

Consider an induction range with a convection oven. I, too, had an electric range until recently. I absolutely despised electric. And I, too, was looking into a gas range... but then I tripped on induction ranges, bought one, and I love it.

I like induction better than gas. I had gas for many years before moving to a home with an electric range. Induction reacts instantly to temperature changes. It heats incredibly fast. The top is nice and flat so it stays nice and clean, where gas ranges tend to get pretty grimy with all those grills and indentations that get burned on grease that is almost impossible to get off. And stuff doesn't burn on to an induction cook-top like it does with electric. There are other pluses too long to get into here.

You'll need cookware that works with it, but we found some great stuff for decent prices, and much of what you have may work just fine... if a magnet sticks to the bottom of your pan, it will work on induction. If it doesn't stick, it won't work. This is the stuff we bought. We like it better than our all-clad stuff, and it costs a fraction of the price: This, this, and this.

Anyway, look into induction. Like this one.

What I always suggest is to first decide what you're going to can, how much you will be canning at one time and what size jars you will be canning in.

These are important to know because, as others have said, jellies, jams, fruits, pickles and properly acidified tomatoes can be done in a water bath canner, while vegetables and meats must be pressure canned.

Knowing what size of jars you are going to be using makes a difference in what size of canner(s) you will need. If you're canning for a family, you will likely need to use quart sized jars. But if you are a single person or a couple, you will probably only want to do pint jars.

Too, it's customary that jams or jellies are canned in half-pint jars although it is perfectly acceptable to do them in pints if you will use that much jam in a reasonable amount of time once it's been opened. Large mouth jars (both pints and quarts) and their lids are more more expensive than the regular mouth jars. However, meats and things like whole pickles or pickle spears almost require large-mouth jars.

The jar size also matters because some canners don't work with larger sized jars. Also, very large canners will accept two layers of jars which is great for canning many jars at a time but time and energy wasting to use for small batches.

To get started water-bath canning, the only must haves are:

1. Jars
   
2. Lids and rings
   
3. Stock pot or canner (with lid) at least 3" deeper than your jars
   
4. Jar lifter
   
5. Trivet to keep the jars from touching the bottom of the pot (a layer of extra jar rings works brilliantly for this)
   
   The most affordable places to buy these supplies are going to be somewhere local to you. None are very expensive at all. Some water-bath canners come with a rack inside them, which is both a trivet and a jar lifter itself. New boxes of jars come with lids and rings. The rings (also called bands) are reusable, the lids are not, but anywhere that sells the jars will have more lids. Walmart, Target, K-Mart, Lowes, Home Depot, ACE Hardware and places like that will have nearly everything you need for water-bath canning.
   
   As for pressure canning, you will need:
   
   
6. Jars
   
7. Lids and rings
   
8. Jar lifter
   
9. Pressure canner (equipped with lid, gasket, weight, gauge & trivet)
   
   I highly recommend that you read up and shop around before buying a pressure canner. They are somewhat of an investment at between $70 and $400. When you're ready to select a pressure canner, come back and ask and I know everyone around here will help you decide what's right for you. The inexpensive canners are very good but there are also very good reasons to buy a more pricey one and it takes a whole post in itself to discuss them!
   
   Something inexpensive and very nice to have is a little canning set like this no matter which method of canning you do. These tools will be safer to use rather than winging it and will save you infinite amounts of time and frustration. I've seen these same sets at Walmart for something like $8-$10.
   
   I hope this helps!

I have the same problem!

1. make sure you're not waiting too long to clean it. The cooler it gets, the harder it is to remove gunk.
   
2. Warm/hot water and coarse salt is pretty good for gunked on stuff.
   
3. This is helpful, but not as much as I'd hoped.
   
4. Pretty quickly I stopped caring so much about whether all the gunk was out of the grooves.
   
5. Just make sure you're using oil liberally to keep things from sticking. But it's probably not going to help for delicate foods like fish. I've had the best luck with steak.
   
   Every once in a while I throw the whole pan in the oven on super hot to ash away everything and I reseason from the ground up, but I don't invest too much time thinking about the non-stick-ness of this pan.

I have a 10" Calphalon Cast Iron skillet that I got for like $20 at Target. I have another cast iron skillet 12" that I got from World Market. It's enameled on the outside and bare on the inside and unless I'm cooking eggs just about anything skillet/pan related happens in one of those pans.

I have some calphalon non stick skillets that I use for eggs/fish/etc. But they might get used once for every 20 uses of the cast iron. Aside from that I have some le Crueset enameled cast iron stuff. I have their Wok, and a Dutch Oven, and a big cast iron fish pan like 14" oval shaped thing. It's great for whole fish, but I don't use it for much else.

But if I were starting from scratch it'd probably be something like the following:

Dutch Oven

Stainless 12"

Cast Iron 12"

Cast Iron 10"

Saucier

Multi Pot

Pot 2 qt


I'd possibly get two of the Multi Pots. I know the additional steamer/pasta baskets are redundant but it's nice to have another pot for things like chili or pasta sauce (Although you could use the dutch oven) But with two stainless pots like that you can do sauce in one and pasta in the other. Also looking up another 6-8 qt stock pot it looks like the same Calphalon pot is $75 while the multipot set is $80, and you could always use the additional baskets as colanders.

You'll probably want some decent glassware, casserole dishes, and a few cookie sheets, loaf, and/or lasagna pans to really round out the kitchen. But the pots/pans listed above would be a great place to start. I should get back to work. :)

Nonstick cookware. My favorite pan is my $30 nonstick T-fal. I use it 90% of the time, choosing it over my stainless, cast iron, and carbon steel. It's easy to clean, easy to use, and I'm convinced it might actually make certain foods better, such as proteins that you're serving without a pan sauce. All the bits that would've become unused fond will now be stuck to the food itself. With good presear technique, you can even do a nice sous vide steak with almost no gradient.

Salted butter. Unless I'm doing a particularly finicky recipe for the first time, I almost always use salted butter and adjust the added salt accordingly. A little over a quarter teaspoon of table salt per stick. Honestly, it rarely matters so long as you're in the ballpark. How many recipes use volumetric measurements for salt? Do they all specify table, Diamond Crystal kosher, or Morton's kosher? Nope. So you're just guesstimating half the time anyway. And unlike other salted ingredients, salted butter is basically salt-neutral. For savory recipes, it's only got enough salt to season itself, and for sweet recipes, it's remarkable how often the amount of salt in the butter is pretty close to what you need anyway.

I've recently been getting into ChefSteps, and I'm pretty psyched because they seem to validate my decisions. They explicitly mention nonstick as usable for searing in their Tender Cuts class, and also call for salted butter in their Rich as F*¢k Biscuits recipe. Although that might be a bad example because I think the biscuits are a little too salty...

BEFORE YOU DO ANYTHING:

Take account of all emergency situations and ensure you are properly prepared for all reasonable scenarios, mainly

1. Know how to turn your water off. There might be multiple ways to do this. Plumbing panic is a terrible thing if you aren't completely sure how to do this fast.
   
   
2. Make sure you have FULL fire extinguishers, and the knowledge to use them.
   
   Of less importance
   
   -Inspect the grounds for all spots where you think water might pool during heavy rain. When next it rains, be sure to check these spots for pooling. If there is any then you should consider irrigation strategies. Try and talk with experts before adding/removing irrigation. For instance, some houses need rain gutters and others don't.
   
   EDIT: Other things from my experience so far
   
   
3. Home Depot/Lowes are seriously overpriced on 1/3 of their stalk stock (really? I need sleep :), look elsewhere. Another 1/3 are a little overpriced, but worth the convenience of getting the one you want on the spot (if you can plan ahead on these items, though, there is a lot of money to be saved). The last 1/3 are reasonably priced.
   
   
4. A lot of plumbing isn't as scary as you think. It's scary to do it at first, but just watch plenty of youtube until you are more comfortable cutting & soldering pipe, for example.
   
   
5. Don't buy organizing stuff (shelves, bins, etc) until you have specific items you need to organize. It's really easy to buy things thinking "Wow, this'll do SO much." then later realize it isn't as useful because X items are really a little too big/small or not as easily accessible. Non-longterm storage only works if it's easily accessible and there is a proper place for everything.
   
   
6. Every home improvement store has at least one or two people who truly, honestly want to help you. They are invaluable. Careful though, there are plenty of people who have no problem speaking as an authority with little experience in the matter.
   
   
7. Best thing you can do for a kitchen that most people don't consider: hanging pot rack. Doesn't work for everyone, but it saves WAY too much space for me.
   
   
8. /r/woodworking . From the small to large, I have saved a LOT with lumber, a mitre box, Dremel, some sandpaper, and stain/finish.

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!)

I just bought this set:
http://www.amazon.com/Cooks-Standard-Multi-Ply-Stainless-Steel-10-Piece/dp/B00421AYJK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1426122458&sr=1-1&keywords=cooks+standard+cookware

I am very happy with it. It cost $163 (was on sale for $125 a while back, but I missed it), and it's every bit as good as All Clad. Stainless steel inside and out with an aluminum core that goes all the way up the sides.

There's also a larger set that has a big saute pan with a lid in addition to what's in the ten piece set.

The weird looking piece is a nice steamer that fits in either of the smaller saucepans. There are lids that fit both frying pans. The handles are more comfortable than All Clad handles which have edges that dig into your palms. The handles stay cool to the touch even after prolonged cooking in a pot or pan.

The Cuisinart multi-ply set looks pretty good and isn't much more, but the handles on that set look like the All Clad handles from the picture. I haven't tried them in person.

My opinion is that you want to look for a 3 ply set (2 layers of steel surrounding aluminum that goes all the way up the side), not just a 3 ply disc on the bottom.

It sounds like you're an awesome host. The bread is a great idea, and very thoughtful.

As for cross contamination if you don't want to worry about keeping a whole separate jar of peanut butter safe there are Justin's squeeze packs in regular peanut butter and various other nuts and flavors. I think stores like Whole Foods sell them individually too.

Also a lot of gluten free bread is much better toasted so it might be worth getting some toaster bags for your cousin to use. I've never used them before but my nutritionist recommended them.

I guess this advice pretty much hinges on how much your guest likes peanut butter, but PB sandwiches (or sadwiches, as I call them) are pretty much my go to food when I have to carry food around with me and I've had enough Kind bars.

A stock pot with a steamer and colander is more useful than just a stock pot. Something like this Just an example, I'm sure there are others.. Stock pots really don't need a thick bottom, as stock is not likely to burn in hot spots, same with boiling pasta and steaming, but a thick base like this one has will work well making stews, chili and other thicker soups. It also makes searing pot roast easier and you then use it as a dutch oven. A double boiler pot would make it perfect.

12" skillet seems big. Most burners I have used really don't cover that area well. For a primary first skillet I'd go with a 10.25".

Most decent knives are BIFL, so find one that is comfortable to use. personally I did not like the grip on the Victorinox, but over all a good knife.


It is strange they don't list a sauce pan.

^ this. Have one, it's amazing. My girlfriend got it at a restaurant supply store. It's ugly, has a welded handle and you have to set it on a ring, but it's an order of magnitude better than any other. I had one that was anodized aluminum (it was semi-nonstick?) but this one just blows it out of the water. I heat mine over the propane burner from a turkey fryer. I haven't gotten the metal to glow yet, but it comes close. I barely have to use any oil in my stir-fry, as most food has precisely zero interest in sticking to 800F metal.

I don't know much about the ceramic nonstick, that may be closer to BIFL that Teflon, but other than a cheap (basically disposable) Teflon pan for eggs, I avoid nonstick.

Edit to add: it can definitely go in the oven, though you'll likely need to move some racks around.


Here's an Amazon link to one that looks about like ours. You'll definitely need a ring to hold it up, but if you take care of it (oil well after use, don't let it rust outside) it would likely last generations.

Under $10

Under $20

$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.

As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.

I have not used one but if it's a heavyier cast iron wok, it would take longer to heat up and cool down and would probably be hard to move around. That being said, for larger portions it may work well. I think as long as it's a thinner cast iron it may be fine. Thin carbon steel woks aren't great I will give you that, you want a thicker one.

This is the wok I use (I think, I have had it for a while but it looks the same) and I like it but you really need a wok ring for it to be stable, I prefer a big heavy one and I take the whole grate AND diffuser off my propane stove (once it's safely lit) and use it like a chinese 'torch' stove - it DEFINITELY gets hot enough. I've never burned my house down yet.

edit:spelling

I make this about once a week:

• Cut block of firm or extra firm tofu in half
  
• Wrap in a towel and put something heavy on it. Let it sit 10-15 minutes.
  
• Take a bag of cut broccoli from trader joes, put it in a bowl, put a dash of water on it and cover the bowl with a plate. Microwave for 2 minutes.
  
• Heat a pan or wok on very high heat. I usually let it heat up for 3-4 minutes.
  
• Put some canola oil in the pan - I don't measure, but use enough to coat the bottom of the pan. probably 2 tablespoons. At this point you have to be careful with the heat. I set the oil on fire once at my sister's house (oops! didn't know her range well enough). So if you're not sure how hot your burners are, use less heat.
  
• Let the oil sit 1 minute or so. While waiting, cut the tofu into cubes.
  
• Throw the tofu in the pan. If you got things hot enough it won't stick.
  
• Use a spatula and move the tofu around a lot. Brown it on all sides. Should take a couple of minutes
  
• Throw the broccoli in
  
• Toss for another 2 minutes
  
• Cover it with hoisin sauce (about 1/4 cup should do) and whatever else you like. I usually throw in some red pepper flakes and soy sauce. But hoisin sauce is pretty tasty by itself.
  
• Serve over rice or noodles
  
  For a long time I could never get tofu to turn out right. The two things I found that were critical:
  
  
• Press the water out of it. Use a hand towel and plenty of weight. I use cookbooks.
  
• Heat the pan before you put oil in. The hotter the pan is the better (up to the smoke point of the oil of course). When my tofu doesn't turn out it's usually because I was impatient and threw the oil and tofu in before I had the pan hot enough.
  
  Hope that helps, and just keep trying. I seriously screwed up a few dozen times before I got it down. It helps to invest in some decent cookware. I use these Cuisinart stainless steel pans and they work really well.
  
  Good luck!

Yes on ditching the dining room table! /u/TinkBoy98 has the right idea. Think like a pro. Hanging knives and spices. If you have ceiling space, one of these. I would get a cheap rolling NSF shelving unit the right size for your space and then buy full sheet cutting boards and then look for better counters as you have money/opportunity. The shelving and board will be sub-$100 (probably sub-$50) at a restaurant supply. It will be slightly more at Costco or sam's. Better counters can come from Restores or Craigslist or remnants from big box home improvement places. That's where I got my slab of granite for baking. Just buy cheap farmstore wood clamps. Speaking of, oven mitts suck. Buy welding gloves.

Hit Craigslist for cheap cast iron you can season and use and buy once and only once. Read some in /r/castiron. It will give you the closest experience to a restaurant salamander in your house. Restaurants like disposable stock pots, but you want something heavier. Tramontia makes a lot of good affordable clad stuff that won't scorch if you are making soup or stock and will help to keep pasta water at a full 212 when you drop it.

Think like Alton Brown and MacGuyver. GoodEatsComplete on YouTube has all of the episodes if you haven't seen them. They teach you how to use the farm store and Walmart and other cheap places to not get ripped off and think for yourself till you can just improvise and make something amazing.

Re: Cooking.

People usually gain weight when they first cook for themselves because pre made frozen stuff, boxed, canned, etc...stuff is so much easier.

But guess what? Salads and steamed vegetables of all kinds are just as easy.Get something to steam in. I use http://www.amazon.com/OXO-Grips-Silicone-Steamer-Green/dp/B00A2KD8IY/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1413902397&sr=1-1&keywords=silicone+steam

You can steam up veggies to eat that day and the next. You can google different salad dressings to make it taste different every time. Using fresh herbs helps in this aspect.

Grocery shop twice a week. More and you will get sick of it and less and you won't have fresh vegetables to eat. Don't buy junk. If you want to buy junk, do it knowing that you will eat it that day...or in the next few days. Another perk of buying mostly vegetables and lean meats is how cheap your grocery bills will be. The center aisles of a grocery store will not only expand your waistline slowly over time but also break the bank.

I prefer making it in a grill pan but a lot of single people love using stuff like the George Foreman grill. You can make chicken breasts to last you 2-3 days.

Eat simple during the week. Cook every second day and eat leftovers the next day. On weekends once or twice try your hand at a more complicated dish that can also provide leftovers for the week. For example if you make a good stew, you can even freeze some.

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

One quick & easy breakfast that I like, prep time less than 3 minutes:
Get one of these: http://www.amazon.com/Nordic-Ware-Microwave-Cavity-Poacher/dp/B00004W4UR or ask the Internet "how to poach an egg in the microwave" for a free method.
Poach 2 eggs (1min 37 seconds in my micro, yours may vary slightly) then heat up 1/3 cup of salsa (a good, chunky one, no sugar or similar crap added) for about 30 seconds and then dump eggs in salsa . Experience deliciousness. ~180 calories.

Another fast option is make oatmeal on the weekend (I like adding a little cocoa powder so it's like a lumpy, healthy chocolate pudding). You can freeze it in 1-cup measurements in tupperware, then remove from tupperware once frozen and store your "oatmeal bricks" in a large freezer bag (that way you can make a huge batch and don't need to worry about it getting moldy if you decide to do eggs & salsa instead for a few days in a row). Punch all the ingredients into MFP and the # of servings you end up with, and it will tell you the per-serving calorie count. In the morning, grab a "brick" and microwave it for about 3 min. Yum!

I do a similar thing with stew, I have a freezer full of delicious "stew bricks" for when I'm in a rush or it's just a cold day and I want something heathy and warming.

Nonstick is disposable. Treat it as such. I like the multi-pack deals with 2-3 nonstick pans for less than $10/pans. Whatever has decent reviews and is cheap.

https://smile.amazon.com/T-fal-Specialty-Nonstick-Omelette-Dishwasher/dp/B002HWRUFC/

Add a nonstick skillet. Gotta have that. 10-12" depending on how many you usually cook for and how powerful your burners are.

Stock pot is a must, but any bonded disc bottom works there. If you currently have a usable stock pot, keep it.

Saucepan: spend here. Sauces are some of the toughest things to get just right, and an even-heating responsive pan is critical. Good stainless tri-ply is worth the money.

Finally, I'd consider a nice tri-ply saute pan. It's deeper than a frying pan, usually has more vertical sides but is otherwise fairly wide and shallow and comes with a lid. Great for searing then braising or searing then finishing in the oven. The nonstick and cast iron skillets will be able to suffice for most other fry-pan type tasks.

Hmm, that is certainly a hurdle for changing your diet. Are you comfortable cooking things in a microwave with simple instructions or multiple steps? If so, I'll come back and edit with some recipes. There are bound to be some raw/low effort vegan dishes to accommodate you!

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Edit:

Microwave mug recipes via PETA. Desserts and full meals.



Dorm room style recipes. Includes breakfasts, lunches, dinners, snacks.



Short list of microwave recipes



Yummly microwave vegan recipe database. Can sort by the amount of time you want to spend cooking, low end is 15 min.



Raw blender soup recipes.. The raw part is unimportant but searching for "raw" recipes will help you avoid anything needing stove or oven time. You can always heat soups in the microwave, but anything called "gazpacho" should be eaten cold.



Sandwich recipes from PETA.. Some require stove or oven, but the pictures with each link will help you choose ones that can be made without stove/oven.



100 sandwich recipes, some have pictures.. Things that are "grilled" or called "melts" might be possible with just toasting the bread and heating the ingredients. Anything called "baked", "roasted", or "sauteed" would probably need a stovetop.





Toaster bags for a "grilled" sandwich without the stove



Silicone food steamer for microwave I have one of these and they work well if you don't overload them.



Super smooth microwave hummus



How to make pasta in the microwave



How to make rice in the microwave



Also be sure to take a vegan mulitvitamin, or a B12 supplement at minimum. You may especially need to watch this as certain deficiencies can present as mental fog and fatigue. Vitamin deficiency anemia, via Mayo Clinic

Good luck!

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

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

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

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

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

I have enameled cast-iron Dutch ovens, which I use quite a lot. And yes, they work great. You are correct that cast iron handling characteristics are comparable to my steel skillets. The noticeable difference is that the skillets are much more responsive to me adjusting the heat of the burner.

As a first approximation, you can compare going from a cast-iron pan to a steel pan as a similar epiphany to what you'd experience when going from an electric stove to a gas stove. Things are similar in principle, but adjustments take effect immediately and cooking is much more straight forward.

The other difference is that many cast iron pots/skillets have a very rough surface. Even after seasoning them, they still tend to be somewhat sticky, whereas steel doesn't have this issue. Enamel can address that, but it has its own pros and cons (e.g. enamel cannot be seasoned).

My ideal choice for a basic set of cookware is:

1. carbon steel skillets and wok
   
2. enameled cast iron Dutch ovens
   
3. stainless steel clad stock pots and sauce pans
   
   I linked a couple of products that should be a good starting point. I tried to go with choices that I know to be good quality, but where possible avoided paying extra for well-known brand names. Of course, you can pick alternatives, if your preferences are different. Also, for a well-stocked kitchen, you probably want multiple different sizes of each.

https://www.amazon.com/gp/product/B0096K1ZDG/ $60

No idea what kind of knifes you need. I like this set. I avoid serrated knives as they tear the meat.

https://www.amazon.com/dp/B00008GKDJ/ $15
Lodge is pretty much the go to cast iron pan. It's relatively cheap, but it is a pretty simple design after all.

You have 75 bucks left in your budget, I would get this:

https://www.amazon.com/Lavatools-Javelin-Limited-Ambidextrous-Thermometer/dp/B01F59K0KA/

Resist the urge to go cheap on instant read thermometer, it was the single best thing I purchased that drastically improved nearly all the food I cooked - especially steaks.

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.

A lot of people here use the one pot system. I personally find that a little to minimalist and have a little kit I've put together over the past couple years. Mostly its just a really light weight pot, I recently got this as my main pot. Its really great because it holds quite a bit of water (I personally don't ever carry anything that holds less than a liter) has a built in strainer (make the holes bigger with a screwdriver) and is super light and cheap. Inside I put a really light plastic mug/bowl I got from my old "kettleist" cookset, a 2"x2" sponge, a 4"x3" piece of microfiber towel, my plastic collapsible spork, my stove and fuel canister, and a lighter. I really like this setup because it gives me so many option as far as cooking and drinking, makes cleanup a breeze, and is super lightweight and compact. Eventually I'm going to make a pot cozy for the main pot too, which will really help as well. A lot of people here might criticize me for the luxury of this but honestly, its really great and worth it in my opinion. It also really opens up food options because I can cook in something besides a plastic bag, which I've done plenty of and really don't enjoy.

This is such a great idea!

As far as a budget goes I might be able to help. (Caveat- obviously this depends on your class size)

1.) Jars, Lids, and rings: Right now you can get a 12 pack of jam jars for $7-8. I’d recommend checking out Meijer (Midwest), Walmart, Aldis, or Costco.

2.) Canner- since you’re doing cranberries (which I’m sure you know as a science teacher have a low pH) you don’t need a pressure canner. So any tall pot will do! I personally use a large metal stock pot- You might be able to borrow some from your cafeteria kitchen, your own storage, or pick one up from Salvation Army for a few dollars.

3.) I’d really recommend getting a Jar Lifter. Especially if kids are going to be around boiling water- much less stressful than using tongs.

4.) Rack Replacement DIY- you can improvise with putting a washcloth/hand towel in the bottom of the pot. My mother and grandmother have always done it this way- you just need something that will prevent the jars from rattling (against each other or the bottom of the pot). A soft washcloth spread out on the bottom has always worked very well.

5.) Misc. Items- a few hand towels to help when you tighten the rings, and paper towels for wiping off the rims of jars

An Idea: (I’m not a teacher or anything) but it might be cool to use a jar or two to show your students some improper canning techniques. You could turn a jar upside down and explain that this creates a false seal and isn’t safe, you could fill a jar completely (leaving no headspace) and let it burst/leak through the lid.

This ended up being far longer than I intended lol

This thing is awesome. I have been pandering after one for a while now, but! Should I win via the RR, please take what you'd spend on me and get yourself a nice meal on your first night in the new place!

Little boxes on the hillside

Completely submerge 4 or 8 oz mason jars, with the lids tightened only moderately so you will see bubbles from expanding air escaping from the top. People often under-tighten them and therefore occaisionally have leakage (IMHO, ChefSteps way under-tightens them in their videos), but you don't want to completely crank them down. However, over-tightening is better than under-tightening (most cracked jars are due to temperature shock, not expanding air).

You do need to fill the jars sufficiently so they will sink, or put water filled jars on top of them to weigh them down.

It is very common to see people complaining about cracked jars due to temperature shock. So to avoid this, put them in a 110°F bath and then turn the circulator up to the final temperature. Start timing when the bath reaches the final temp (maybe subtact 5-10 min for cooking during the ramp up, but these recipes are pretty flexible on time, so it doesn't make much difference). I use a Joule, which will ramp up twice as fast as an Anova, but I don't think the slowness of the latter will make too much difference to the texture either.

Remove the jars from the bath and cool on the countertop for a hour (do not put in an ice bath like you will sometimes see recommended, or you may get cracked jars). If you don't have one, get one of these to remove the jars (you could use dish gloves too):

https://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC/ref=sr_1_4?keywords=JAR+LIFTER&qid=1564597001&s=gateway&sr=8-4

I've never had a single jar crack doing the above for the past 2-3 years. I follow this recipe, which is delicious (and put some of their sous vide rhubarb jam on top):

https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake

Pans Every person needs these in their apt! I love cooking and I plan on doing it as often as I can now that I'm going to college. I also intend to invite many people over so they can taste what real Mexican food is. My family is going through a rough patch right now and I'm trying to save up to buy stuff like this for my apt..

Or even buy some things off my wishlist for college totaling up to that, it would be really nice:)

Thanks for gifting!:)

conviviality

For breakfast, get a microwave egg cooker like this one or this one if you want more than two, and then buy the following at Costco: eggs, cheese slices, microwaveable bacon, and English muffins. Toast muffin(s), nuke bacon 45 - 60 seconds depending on your microwave, and nuke eggs for 50 or so seconds. Layer together with cheese. Voila! Delicious breakfast sandwich in under 5 minutes.

Edit to say: For convenience type items, I really like their microwaveable quiches. They're a four pack of a couple different kinds and they turn out pretty well in the microwave.

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

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

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

I started with a 1-gallon. After 3 successful brews, I went for this:
https://www.amazon.com/dp/B000RMTG3S

Continuous brew seemed too complicated for me right now. As far as emptying, I'll just siphon it (it'll be ready in the next couple of days).

For 2F, I've been using Honest Tea plastic bottles. For this upcoming large batch, I'm going with something like this

https://www.amazon.com/dp/B001DYO4KY/

My local Kroger has similar ones for $7 a jar. Might go smaller, well see. Final bottling in standard 16oz flip tops.

I'd avoid "self-burping" - I want the carbonation.

Does the aluminium core extend all the way to the top of the utensitls in the costco set, like this? In some brands, it is only at the bottom (which is mostly where it is needed, I guess) and you have to be careful before buying.

If you want a smaller set that is truly multi-clad, look at these. I just ordered them a couple days back when the price was $143 and they should be arriving today, really looking forward to them. I like the costco ones, esp. the fact that they are NSF certified. I will have to check out with my friend who has a costco membership.

Get this T-Fal. I know you aren't in the US but we have a magazine and cooking show called America's Test Kitchen and they found this to be the best for cooking eggs. It has great non-stick properties that lasted longer than any other pan they tested. I use mine every morning.

Glad you're feeling better! As for your toast issue, they make toaster safe bags you can put your bread in to protect it from the toaster gluten. Lots of people travel with these! Here's an example on Amazon, though there are lots of options out there: https://www.amazon.com/ekSel-Stick-Reusable-Toaster-Bags/dp/B00LOXN6JO

The 2.5 gallon Anchor Hocking jar seems to be very popular. I've seen lots of really great setups using it. I don't have one but I did check one out in a brick-and-mortar store. It's really heavy weight and big enough that you can have a lot of flexibility. A little bit of substrate isn't going to crack this sucker!

I've been looking at http://cysexcel.com/ which has some really interesting shapes and sizes. I think they mostly do wholesale so most things don't come in single units. Even when you adjust to a unit price, some of these are really pricey but if you see something unique, you can hunt goodwill/garage sales (which some people enjoy) or you can just pay the price for the size/shape you want.

Couple of examples:

• 10"Dx30"H - That's a bit over 10 gallons! (also comes in 12"/16"/20"/24" high versions)
  
• 8" cube
  
• 8"Hx8"Wx4"D
  
• Huge bowl
  
  Edit: formatting

I got this one - https://www.amazon.com/gp/product/B000RMTG3S/ref=ppx_yo_dt_b_asin_title_o04__o00_s01?ie=UTF8&psc=1

Pretty good deal. Really nice jars - very happy with them.

Totally off-topic, but have you looked at Cooks Standard on Amazon? They are great quality stainless, but far cheaper than, say, Cuisinart. :)

Thanks, I appreciate the advice. The silicon basket sounds like a good idea - would it be something like this?

Let's do it in the kitchen.

This contest was MADE FOR ME. My wish list is 90% stuff I want for the kitchen. Edit: I am only linking things that I have tried for myself so I can recommend them.

Have you seen these gloves? Never cut your finger off again! Need to steam stuff but you're tired of burning your fingers removing your veggies? I got you, girl! Love cooking with garlic but you're tired of your hands always smelling like it? No sweat! Tired of always fishing your spoons out of your spaghetti sauce? No worries!

For me, I just need my cast iron pans and I'm a happy girl. My dutch oven is probably my favorite one, I can make ANYTHING in it.

I love this Cuisinart cooking set. Great price too: http://www.amazon.com/Cuisinart-77-10-Stainless-10-Piece-Cookware/dp/B00008CM68/ref=sr_1_1?ie=UTF8&qid=1418150129&sr=8-1&keywords=cuisinart+pots+and+pans

I've been using my set for about 5 years and it's still going strong.

How good of friends are they, or how good of friends do you want them to be? Buy them both one and a couple of handles and you've got two 10" Lodges for ~$40 shipped!

I got tired of holding the bag over my brewpot while it dripped, but I didn't want to lose any of the wort. It occurred to me to put it in the super fancy double pot that we got for our wedding and never use (well, we never use the pasta insert). It's some version of this.

There's at least a half gallon of space for additional liquid. I like being manly and scalding myself, but I also like not scalding myself.

I could also press it with a colander (that I was using for skimming), to get maximum liquid out of the mash.

I used my cast iron the other day and could barely lift it.

My everyday cookware is my T-fal. Good performance and recommended by America's Test Kitchen. And most importantly lightweight.

T-fal B363S3 Specialty Nonstick Omelette Pan 8-Inch 9.5-Inch and 11-Inch Dishwasher Safe PFOA Free Fry Pan / Saute Pan Cookware Set, 3-Piece, Gray https://www.amazon.com/dp/B002HWRUFC/ref=cm_sw_r_cp_apa_J6hYzbGG6FX3W

This one. Simple and I trust the longevity of the Steinel heat gun over any handheld portable.

Edit: Link http://imgur.com/a/AVQlF

Okay I have posted this a few times to people but here is the run down.

1. "Fat Boy Vaporizor Bowl" is the name of the glass piece. It comes with different down stem sizes and form multiple sites... I think mine is 12mm. I usually put a screen in the bottom and ground product goes on top.
   
   
2. Steinel Digital Heat gun. They have multiple varieties of these and they are not super cheap... But it is a tool and are pretty well made in Germany or some such European country. I got one like this... not sure if it is the same one https://www.amazon.com/Steinel-Heat-HG3002-Three-Nozzles/dp/B0041H1B9W/ref=sr_1_2?ie=UTF8&qid=1468205061&sr=8-2&keywords=steinel+heat+gun
   
   
3. Reynolds Oven Turkey Bags. They are made to cook a turkey in your oven and easily take the temp of vaporization. https://www.amazon.com/Reynolds-Turkey-Size-Oven-Bags/dp/B0007M45XE/ref=sr_1_1?ie=UTF8&qid=1468205334&sr=8-1&keywords=reynolds+turkey+bag
   
   
4. Ball valve that fits downstem. I just brought the unused glass piece to Lowes in my pocket and root around the ball valve area shoving the stem into them until I get the cinderella.
   
   
5. Tape bag to ball valve.
   
   
6. Profit?
   
   Sorry for the delay guys.
   
   

This mortar and pestle set is great if you like cooking

Or a good all carbon steel wok if you like stir frys

I think the secret is to have the oil the right temperature and to have the right pan. Having the right size pan means your eggs won't spread out too much, that prevents the whites from overcooking before the yolk sets. A good non-stick pan will allow you the confidence to flip the eggs which leads to a better looking egg. I highly recommend these from t-fal. If you tend to make 2 eggs at once this pan is just the right size. T-fal Professional Total Nonstick Oven Safe Thermo-Spot Heat Indicator Fry Pan/Saute Pan

If you only like to make one egg at a time this pan is the perfect size.

T-fal Specialty Nonstick One Egg Wonder Pan

The 8 inch pan has an indicator in the center that lets you know when your pan is at the correct temperature. Having the pan hot enough prevents food from sticking. They are non-stick but I always use ghee, coconut oil or bacon fat to cook my eggs for additional flavor. So, bring the pan up to temperature, add the fat, pour the eggs in and let it cook until the edges are brown. Flip, turn off the heat, let cook for 1 more minute.

My first strain was z-strain. I think it makes a good one for beginners because it seems to colonize very quickly. However, just about any cube is going to be pretty easy to work with. PF tek is a good place to start, but don't be intimidated by grain and bulk. It's not much more complicated and you get yields that are orders of magnitude greater in volume. The biggest advantage of PF tek, IMHO, is not having to buy a pressure cooker.
If you do buy a pressure cooker, I reccomend this one at first. http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY
It holds 7 quart jars at a time, which is good volume for the cost.

Cast Iron, preferably the old Griswold or Wagner as it doesn't have the more rough surface of lodge, it's great especially for skillets and dutch ovens. As for other pots and pans you need a small sauté pan and a large sauté pan, a small sauce pan and a larger sauce pan, you also need a pot for boiling large quantities of water in (pasta, stock, and such). For the sauté and sauce pans it's hard to beat All Clads lifetime warranty though I am a big fan of Paderno or better yet save some money and look at Vollrath. For the pot I'd go with any something cheaper than the All Clad like the pot and steamer set here: http://www.amazon.com/Cuisinart-77-412-Classic-Stainless-12-Quart/dp/B0000UV01S/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1412954973&sr=1-5&keywords=cuisinart+pot but again Vollrath from a restaurant supply store could be an even better option.

All Clad is the best, but it may fall into "crazy" territory depending on your budget. You do want tri-ply though. I've found cook's standard to be a good budget All Clad alternative:

https://www.amazon.com/Cooks-Standard-NC-00239-12-Inch-Stainless/dp/B0055Q2CX2/ref=sr_1_4?ie=UTF8&qid=1496676468&sr=8-4&keywords=cook%27s+standard

I'd also suggest buying the exact pieces you need and not a pre-selected set. Maybe start with a 12" skillet and a 3 or 4 qt pot. Cook for a while with those and see what else you may need - smaller/larger pots, cast iron, non-stick skillet for eggs, etc...

Get a steel wok. They are actually cheaper than the rest, made to last. They are cheap because people these days want everything done for them. With a steel wok you need to spend the time to season it properly, which is actually pretty fun and entirely the point of using a wok. You can't get that "wok flavor" any other way.

As for specific brands, I can't really be sure. I got mine 5 years ago on Amazon for $15. Make sure to get a wok ring if you have electric heat, those are like $4 and are also made to last. My wok is close to this: http://www.amazon.com/Town-Food-Service-Steel-Peking/dp/B001BSQR8E/ref=sr_1_29?ie=UTF8&qid=1344917386&sr=8-29&keywords=steel+wok but again, can't vouch specifically for that.

You also might want to look out for hand-hammered woks. Those are presumably of higher quality due to their handmade nature. Here's one: http://www.amazon.com/Carbon-Steel-Hammered-Wok-incl/dp/B00012F3H2/ref=sr_1_9?ie=UTF8&qid=1344917370&sr=8-9&keywords=steel+wok Though that's carbon steel. Perhaps that's better but I would side with regular steel (cheaper and more traditional).

I have one that’s a basket, like this:
OXO Good Grips Silicone Steamer, Green https://www.amazon.com/dp/B00A2KD8IY/ref=cm_sw_r_cp_api_Ar8RAbBPBYF14


Works great inside a glass bowl in the microwave, tablespoon of water in the bowl. Super quick to do broccoli, zucchini, cauliflower etc.

I've been impressed with the Cooks Standard brand sold on amazon. This frying pan or this saute pan can be pretty versatile cooking tools. They include lids and are oven safe.

I just want to echo what a couple of other people said. Don't buy sets. You could pick up a couple of pieces and cook almost anything. A good non stick pan like this tfal skillet, a good stainless steel pan, a good cast iron pan, an enameled dutch oven and a couple of suace pans in either stainless steel or non stick and maybe a stock pot.

https://www.amazon.com/Imusa-Aluminum-Grease-Dipsenser-Quart/dp/B0018EA048
This fits my alcohol set up (stove, windscreen, pot lifter, fuel, etc) well, and the handle is easy to get rid of. Super cheap, tough, big enough for two. My mug is a 500ml SS cheapie, way heavy, definitely looking to replace.

I soak in hot tap water for 20-30 minutes and use a a flat scraper for the flat side, a slotted scraper for the grill side, and a good plastic bristle brush under the hot water. The water softens the cooked on food pretty well, so it comes off easier.

Just get a big box of the quaker oats rolled oatmeal, add water or skim milk and toss it in the microwave for 2 minutes.

And I highly recommend something like this: http://www.amazon.com/Nordic-Ware-Microwave-Cavity-Poacher/dp/B00004W4UR

Pop it in the microwave microwave for a minute, bam, you have cooked eggs. I use mine all the time. Use a little nonstick spray before cooking and you can wash it out in about 30 seconds.

Chicken salad is a solid lunch. I often also just make a double portion of something healthy for dinner and use it the next day for lunch as well.

I just got my first All Clad pan (saute style, vertical sides) off eBay; a little scratched up but only paid $85 shipped. It is a beautiful pan. If you dig deep enough in the reviews the one thing people hate or tolerate about them are the handles; why they don't have a top is beyond me. I am not too picky so am fine with it but they are pretty bad. I then found myself in need of a small saucepot and tried out the Cooks Standard line - very inexpensive tri ply and I am very impressed by the quality and ergonomics. Personally I'd pay less then half and get this and spend the rest of your money on something else, like more cookware or a nice japanese knife or cutting board.

NICE. I wish I had had more patience for searching out used pieces. I gave in and bought some that I'm sure is sweat-shop produced in China because I am a grocery store person.

I ended up buying this stock pot:
https://www.bedbathandbeyond.com/store/product/salt-stainless-steel-stock-pot/3305769?poc=226082&skuId=46799784

Skillet:
https://www.amazon.com/gp/product/B0055Q2CX2/ref=s9_acsd_al_bw_c_x_2_w

And both sizes of this saucepan:
https://www.amazon.com/gp/product/B00421AYIG/ref=s9_acsd_al_bw_c_x_4_w

I kept a cast iron griddle and skillet, as well as one non-stick skillet for eggs. I got rid of all of the rest of it and haven't looked back. The stainless is SO MUCH nicer than my hard-anodized non-stick giant wedding set with useless cookware sizes.

I'm using one of these: https://www.target.com/p/heritage-hill-glass-jar-2-gal/-/A-10620266

I found mine on Craigslist, I have several now, got them for around $5 each.

They're like the default jar for /r/Jarrariums.

Another good option is this one: https://www.amazon.com/Anchor-Hocking-Montana-Airtight-Brushed/dp/B000RMTG3S

Haven't seen one in the wild, so to speak, but there are people who have put LED light rings in the lid.

I like the first one, you can go lidless or stick on little silicone bumpers (like you'd use to keep from damaging furniture) to put some airspace between the lid and the rim. The second one has a lid that actually seals, which may or may not be a good thing.

Here's a really old pic of my jar: http://i.imgur.com/QACDGRa.jpg The Java moss has migrated and the Cabomba's been re-homed to my Betta tank. It's also completely stuffed with shrimp now.

In mine I run an airstone for water movement and use a 40-Watt-equivalent LED bulb in a desk lamp. There's also a heater because my living room gets into the low 60's during the winter and I want my shrimps to be happy.

If you live in Oregon I'll give you a free jar >.>

The Multiclad Pro is a little different from the French Classic, and IMHO is designed more smartly with rounded edges. Their handles are much better than All Clad too.

I'd get a handful of pans over a set. There's often too much overlap. TBH although this stockpot looks pretty, this multipot is so versatile.

I have this little tool, I just put water in my cast iron grill pan (after it cools off, not while it's still hot so that the temp change doesn't warp it), then I put it back on the burner and let it boil for a bit. I use that plastic scraper to scrape off the large bits, and a nylon brush with a little soap and salt, then rinse off all the bits and soap/salt. Then I dry it by heating it up a little and then brush oil on it. Although it seems like a lot of steps, I love the results of cooking foods on it. Totally worth it to me.

https://www.amazon.com/T-fal-Resistant-Thermo-Spot-Indicator-Dishwasher/dp/B00EXLOVU2/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1549204954&sr=1-3&keywords=frying+pan

This is the best out there for its price. I have one and it is fantastic.

Lodge makes them in the Tennessee. The are awesome, and cheap too. They come in all shapes and sizes. A good starter is a 10in. Here it is on Amazon for $20. https://www.amazon.com/dp/B00008GKDJ

I have that exact pan (http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWK2XW/) and I highly recommend it. I use my carbon steel skillet for most of my non stick purposes, sometimes eggs too but my non stick heats up quicker and so I use if I'm making eggs for breakfast before work. It's crazy cheap but I've had it for 3 years now and the non stick quality hasn't degraded. I'm honestly quite surprised how much I like this pan given how cheap it is.

Just remember, don't heat Teflon pans dry and don't use very high heat. Past a certain temperature, you will damage and remove the Teflon layer, which is bad for your health. Also, I'd recommend always washing by hand, even if it says dishwasher safe.

Here's what I personally use:

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

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

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

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

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

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

This set of tri-ply pots and pans is probably the last i'll need for a very very long time. They're generic clones of All-Clad, stainless with aluminum cores in them, no slug on the bottom, just a solid piece of steel. The handle rivets are huge and should handle all kinds of abuse. The lids are steel and sit flat with room to spare for wear.


http://www.amazon.com/Cooks-Standard-Multi-Ply-Stainless-Steel-10-Piece/dp/B00421AYJK/ref=sr_1_2?ie=UTF8&qid=1413999599&sr=8-2&keywords=cooks+standard


I was only going to buy 2-3 pieces but it's cheaper to buy that set on amazon. The steamer insert is way more useful than I thought it'd be, we steam every veggie now, no more boiling. I accidentally put too little water in a pot when steaming once, it ran out of water and cooked empty for a good 2-3 minutes. The pot was insanely hot, got black on the inside and burnt whatever residue was in it from the water. I let it cool down, scrubbed it with barkeepers friend and it looks brand new.

One time what I did was to wrap it just like you mentioned, and then used a turkey baking bag like this. My rationale was that if you can cook a turkey, why not other things. Just make sure to let it cool down and open it in, let's say, a closet.

Get a $5 Imusa mug and a taco bell spork and call it good.

I've used this setup for years and it's perfect. Granted all of my meals are just the boil water and add instant rice/.dehydrated meals.

YES. I'm not an expert on keto, but I can vouch for bacon grease. Magnificent with greens.

Get a grease catcher if you don't have one and eat up.

the Tfal is a top choice...I personally prefer the Calphalon non-stick...bit pricier & heavier but its been great for me. get some Silicon spatulas and utensils to use with whatever nonstick you get.

I opted for this 10-piece Cuisinart set and I think it's pretty awesome, especially for the price (which is right within your range). It's all stainless steel and, having used the set almost daily for over a year now, I can't even notice any wear.

I cook a pack of bacon or sausage on Sunday and it eat throughout the week with some microwave poached eggs. They're way better than they sound and only take 1 minute to cook. I use one of [these] (https://www.amazon.com/gp/aw/d/B00004W4UR/ref=mp_s_a_1_4?ie=UTF8&qid=1525624113&sr=8-4&pi=AC_SX236_SY340_FMwebp_QL65&keywords=poached+egg+maker+microwave&dpPl=1&dpID=31wtCfwsirL&ref=plSrch) gimmicky things, but it works very well. You should be able to use something like a coffee mug too.

It is elevated on legs, but the sides fit snugly against the sides of the pot. It's an OXO Good Grips and I'm using it in the 3-qt Mini.

I love my 9" cast iron and cook with it almost daily. That said, it's heavy af for its size which makes it cumbersome in the kitchen. Yeah, you can use cast iron for eggs and pancakes and whatnot, but why do that if you've got room and capital for a decent non-stick pan? I bought this pan over two years ago and it's still one of my primary workhorses in the kitchen. I'm not overly abusive with it, but I do use a metal spatula as my primary manipulation implement and the coating is still in good shape. It's a sturdy, resilient non-stick at a very reasonable price.

Pot Hanger if anyone is interested.

https://www.amazon.com/dp/B0000DJBIN/ref=cm_sw_r_cp_dp_T2_KGMBzb84BGBT3

I suggest using a combination of string and weight, plus laser level, to align properly and pray for studs.

its fairly easy to install.

Turkey Oven Bags work better than anything if you don't buy a vacuum sealer. Cheap and you can get them at the local grocery store. Just tie a knot real tight, and you can fit like 3 lbs. in it.
http://www.amazon.com/Reynolds-Nylon-510-Turkey-Oven/dp/B0007M45XE/ref=sr_1_1?ie=UTF8&qid=1415583721&sr=8-1&keywords=turkey+oven+bags

There are no electric canners. They are all cookers, which you can't can in. There is the The Ball® FreshTECH Automatic Home Canning System, which imo is for people who can just a little bit. From what you said in your post, I think you need a stove top one. Presto canners can be used with glass cooktops. That's what I use on mine. Do you know your cooktop brand?

Presto has a 23 qt canner, and a 16 qt canner. They both have dials, which imo, suck. I got the three piece weight gauge to replace the mushroom-looking weight gauge. Just listen for the gentle rocking of the weight instead of constantly watching the dial.

If you get the 23 qt canner, and want to double layer the jars when you pressure can, you need to get another rack. While you can use a canner for water bath processing, you can't double stack when you water bath.

As long as the bottom is FLAT, any pot is fine for a glass cooktop.

Nothing wrong with a good (cheaper) stainless steel pot for making pasta. I have one like [this] (https://www.amazon.com/Cuisinart-77-412-Classic-Stainless-12-Quart/dp/B0000UV01S) that I use all the time. It's got a steamer basket also which really makes some delicious vegetables.

Positive. I have both. The plastic ones are often T-fal, and they are oven safe.

Is a hand blender really essential? I would add these things:

non-stick skillet

enameled dutch oven

normal kitchen tools

stockpot with steamer insert - many other options for this kind of thing too

And then probably a couple of normal saucepots.


If you want to roast poultry it's nice to have a roasting pan, too.

If you want All-Clad and only have $200 just wait and save.

All-Clad are nice but don't let yourself be fooled by their name on the Emeril sets. Those are the worst of All-Clad. Farberware are better than the Emeril All-Clad set.

I would recommend This Set. It's under $100 and as long as you properly season the pans they will hold up for many years to come. I have this set and use it as the "basic essentials". You'll find, assuming you cook a lot, that you will end up buying various other pots and pans as you need them but this set is perfect for most everything.

Or you can:

• Put two slices of whole grain bread in the toaster
  
• Crack two eggs into this and pop it in the microwave for one minute
  
• Slice two slices of sharp cheddar (1 oz ea)
  
• Grab a handful of baby carrots
  
• Add cheese slices, and egg to top of toast
  
• Top each egg& cheese toast with, salt, pepper, Tapatio
  
• Wash & rinse knife & egg cooker
  
  700 calories of delicious and nutritious breakfast that I can eat in the car on the way to work.
  
  Time: 5 min (I've got it down to ~4 min, actually), which is less time than I was spending in the drive-thru every morning getting a pair of sausage mcmuffins and hashbrowns.
  
  Cost: $1.25
  
  The "time to cook" excuse is bullshit we tell ourselves because we'd rather spend equal or more time waiting for someone else to make us food that's tastier but not as healthy for us - and almost always more expensive.
  
  
  Let alone the time savings if you pre-cook a large batch of meals each week or two. Sure, you'll have less variety, but the food can still be delicious, nutritious, and more affordable.

I have had this set for over five years and they are fantastic. I haven't used All-Clad, but I just don't see how you could get much better than what these pans have delivered - at half the price.

http://www.amazon.com/Cooks-Standard-Multi-Ply-Stainless-Steel-10-Piece/dp/B00421AYJK?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage

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

These ones are pretty nice if youre looking for a replacement https://www.amazon.com/T-fal-Specialty-Nonstick-Omelette-Dishwasher/dp/B002HWRUFC

A canning funnel and bbq gloves are the best way to get stuff into jars and the jars out of the pot. If you really want s jar lifter, get this one: https://www.google.com/search?q=jar+lifter&client=ms-android-verizon&sa=X&biw=360&bih=560&tbs=vw:l&tbm=shop&prmd=sivn&srpd=10204660868948535145&prds=epd:16644815127093773709,paur:ClkAsKraX5hWHceyU-qY8LaBnjxauCvrYiaYyOfa15DyvbnBCr2_SKMENLDlVzv7FkUgeQEVz80ac3hiM4c-ezWHrl6B6dk0TvmpdrmCxXr5Jg6uTOHhjoa4WBIZAFPVH70eVJudXdkWWL-31poB_BguwLbN0g,cdl:1,cid:8311246084751733559&ved=0ahUKEwixuvXPhszQAhVKh1QKHaGLBBAQgTYI0AQ

Don't get this kind, it's a POS: https://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC

While most of your cookware should either be stainless steel or cast iron, having one or two really nice teflon pans is a god send.

Also, when buying teflon pans, avoid edges at the top of the pan where the teflon just stops.. These edges are basically failure points for the teflon to start to chipping with basic cooking and washing. Instead, look for pans with rounded edges at the top where the entirety of the pan is coated in teflon. The teflon on these pans will basically last forever, save misuse/abuse.

There's no reason to own a teflon pot. Ever.

Here is a smaller one. I have this one and the larger one, I use this one more. It works great. This one is only a couple bucks more than the one that will not work for pressure canning.

I bought this set of pans a few years ago and I think they are a nice quality set that covers most of my needs for a reasonable price. Between these, a handful of non-stick and a dutch oven I'm good to go.

Love the grill pan for hotdogs, brats, grilled veggies, etc. Hate cleaning it. These are the best for scraping out debris: Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0073E3Q7A/ref=cm_sw_r_cp_apa_y0BSyb84T7NKJ

Do you think 23 qt is too much for a starter pot? I saw that there was also a 16 quart pot, but it looks like it's roughly the same circumference, just shorter, so it would have the same heating problem as the 23 qt, if I understand correctly (though obviously less weight).

These can help, it is always a chore to clean the grill pan. https://www.amazon.com/gp/aw/d/B0073E3Q7A/ref=mp_s_a_1_2?ie=UTF8&qid=1488290164&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=lodge+scraper&dpPl=1&dpID=41APHgCk94L&ref=plSrch

I was lucky and got this model NIB off craigslist for $40 so I can now toast various flat breads (some I trim or halve first), large bakery fresh rolls, bagels, challah, and those large artisan bread slices.

I know there are reusable "toaster bags" for gooey stuff like frozen fried foods, pizza or grilled cheese. http://www.amazon.com//dp/B00LOXN6JO - or fold in - http://www.amazon.com/dp/B00LOQNEK2

got any other ideas I'm missing out on?

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

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

Honestly, if you have the time to eat a bowl of cereal, you have the time to make a few eggs in the microwave. Those microwaveable egg cookers work really well, and they are done in less than two minutes. Might wanna try it someday and see just how it works.

Seeing as you might be in my apartment complex, here's what I used: http://www.amazon.com/gp/product/B0000DJBIN/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

You might need to use some inventive hanging methods, but this is a great way to save space

Yep! These are the ones I have. We also use them to crisp up leftovers sometimes...like fries from the kids meals that they don’t finish, lol

https://www.amazon.com/dp/B00LOXN6JO/ref=cm_sw_r_sms_c_api_aSUKBb7FK3HR9

Literally a bag you pit the turkey in and then cook it in the oven. I'm pretty sure it's a major reason I'm not huge on turkey unless I cooked it. Tends to end up dry personally.
https://www.amazon.com/gp/aw/d/B0007M45XE/ref=mp_s_a_1_1?ie=UTF8&qid=1485499150&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=turkey+bag&dpPl=1&dpID=51UMP6Z8iXL&ref=plSrch

I bought this set 5 years ago and it still works fantastically. Just make sure to follow the instructions for cleaning it (never use steel wool unless you want it to look like crap).

https://www.amazon.com/Cuisinart-77-10-Stainless-10-Piece-Cookware/dp/B00008CM68

I use these multi-ply ones from Cooks Standard and they work great. Even cheaper than Tramontia I think.

Buy the Volcano, but use these bags: http://www.amazon.com/Reynolds-Nylon-510-Turkey-Oven/dp/B0007M45XE/ref=sr_1_1?ie=UTF8&qid=1414889521&sr=8-1&keywords=turkey+oven+bag

You're welcome.

Lodge makes some scrapers that are sized to fit their grill. Dunno if it'd be sized correctly for your BF, but you might be able to trim them to fit.

A stockpot is pretty simple -- you don't need anything horribly fancy, doesn't need to hold heat like a dutch oven, etc. No need to go crazy on quality. But features can be handy -- I'm using https://www.amazon.com/Cuisinart-77-412-Classic-Stainless-12-Quart/dp/B0000UV01S/ these days. The pasta insert is really handy -- works for boiling vegitables and making stock too. I probably use it as a steamer as much as a traditional stockpot as well.

That's good, using the app is the first step.

Can you eat smaller portions of what you've been eating? Cut out the unsatiating parts. For example, if you eat fast food, order neither fries nor soda and don't eat the bun.

> eat that is both filling and low calorie (and cheap)

Some people find different foods satiating. But these two are pretty common recommendations:

1. Eggs are cheap and I find them low in calories for how filling they are and they take little time to prep. You can even microwave them. Just make sure to log any butter and olive oil you use.
   
   
2. Vegetables are also cheap and filling. They have these little microwaveable bags of frozen veggies at some stores so you don't have to wash and peel them. Not a bad snack if you feel a binge coming on.
   

I use basically this to poach my eggs and they turn out beautifully in the microwave

I usually avoid nonstick. My go to cookware is a Cuisinart set of stainless steel. I think it's pretty much this set:

http://www.amazon.com/Cuisinart-77-10-Stainless-10-Piece-Cookware/dp/B00008CM68

Besides the oft-cited downside of nonstick cookware not being able to withstand high heat, I find metal surfaces better for browning meat. The stuff that sticks in the pan is necessary for sauces that require deglazing, and won't form in nonstick pans.

Also, with all metal you can go right from the range top to the oven.

The Presto 23 qt and 16 qt are both fine canners, and $80 and $70 respectively. I'd spend the extra money and get the bigger one.

• 2 oven bags $12
  
  
  
• Fiscars scissors $11
  
  
  
• ISO Alchohol $8
  
  
• Gloves $10 (box includes 20 so $2)
  
  So if you got this yourself it'd be like $35

I read this 2.5 gallon one works well:
Anchor Hocking Montana Glass Jar with Fresh Sealed Lid, Brushed Metal, 2.5 Gallon https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_api_i_9JVGDb11EH2W6

But I haven’t used it myself so I can’t really confirm...

so i used the 'material' filter on amazon,

hopefully it works

these are a few examples that i've narrow down to:

https://www.amazon.com/Rachael-Ray-Hard-Anodized-Nonstick-Cranberry/dp/B00JYHO22W
https://www.amazon.com/Rachael-Ray-Anodized-Nonstick-Dishwasher/dp/B005C3XI5Y
https://www.amazon.com/Calphalon-Classic-Nonstick-Dutch-Cover/dp/B01CY3MVTI

here's a pan example but dont plan on getting a pan

https://www.amazon.com/T-fal-Resistant-Thermo-Spot-Indicator-Dishwasher/dp/B00EXLOVU2

some seem to have 'nonstick coat' on top of HAA

• are any of these not HAA?
  

I use clear plastic turkey basting bags, which you can find at almost any grocery store. Or at Amazon: https://www.amazon.com/Reynolds-Oven-Cooking-Turkey-Count/dp/B0007M45XE

I have used an alcohol stove for about 6 years and I love it. I use mine with an MSR Titan Kettle but it is about $50. A cheap option would be to use a grease pot. Loads of people swear by them. You can buy one at Walmart too. The Toaks titanium pot is around $30. People also use this mug to cook water in and claim it will boil 2 cups. Here is another grease pot that people use.

You can make a windscreen for it out of lightweight aluminum flashing or heavy duty cooking foil.

Here's something pretty solid

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

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

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

Not a bot - but...if your concerns are safety:

https://www.amazon.com/ekSel-Stick-Reusable-Toaster-Bags/dp/B00LOXN6JO/ref=sr_1_1_sspa?ie=UTF8&qid=1526793189&sr=8-1-spons&keywords=toaster+pockets&psc=1

https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_apa_i_K0YQDb1RQ6FVC

I have one of these large jars for my bombs, and a smaller one that I store my bubble bars in. I like how it all looks in the jars, and if the scent of a million bath bombs is too much, the jar helps cut it back slightly. I do find that theres some transfer of dusts and colors slightly to the other bombs, but nothing that effects the bombs use at all. I also lined the bottom of the jars with some of their packing peanuts, to soften the bottom and also collect some of the dust that flakes off the bombs. I think it looks a little neater.

I'd really appreciate some new non stick pans. The ones that we have are starting to stick, which means that the Teflon is likely starting to chip off into our food D: They are on my linked wishlist. Thanks so much for the thoughtful contest<3

Edit: My computer submitted before I was done editing!
I just realized that those pans are no longer Prime eligible ($10+ for shipping?!). I have these pans on my House Stuff wishlist.
Also, I took a sip of something poison, but I'll hold on tight

http://smile.amazon.com/Lodge-LCS3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDJ

They're $15 on prime. Stop procrastinating and make awesome steaks. Also home fries. My home fries game stepped up dramatically once I started using this bad boy.

You must be pretty bad at Googling, $25 on Amazon and it was recently on sale for like $17 shipped:

http://www.amazon.com/Lodge-LCS3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDJ/ref=sr_1_4?ie=UTF8&qid=1427497733&sr=8-4&keywords=iron+skillet

Like these?

Mason jar tongs If you don’t have a pair these might help

This is what I have. Liking it so far.

Wow that's gonna be hard. You can go waay 90s, and use microwave egg poachers/bacon racks/griddle/steamer. We had one of those egg poacher things when I was a kid and it worked fine for a long time. I wouldn't expect any of those things to last forever, but they're cheap and should last you at least a couple years.

With those, obviously you could make bacon & eggs. You could also steam cauliflower for cauli mash?

I've tried more sophisticated things, but I keep coming back to the aluminum grease pot here: https://amzn.com/B0018EA048 It's cheap, light, fits a fuel cannister and my stove inside, and it can boil enough water for 2. I tossed the screen thing that comes with it. For drinks and oatmeal I use a 12 oz stainless lowball cup. The cup is heavy-ish so it's a luxury item, but the dual wall construction keeps my coffee warm in colder weather. Note: You can't cook in the cup because the heat won't make it to the contents (which is kind of the point of the insulation).

FYI they sell a glass lid for the Instant Pot:

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

What happens when you open it does the 'top' open more or close it does look like a wick trimmer. The reason I ask is if it opens it might be something to remove jars when they have boiled them for canning kind of the opposite to this https://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC

I'm new to the grease pot concept. Is it something like this :

https://www.amazon.com/Imusa-Aluminum-Grease-Dipsenser-Quart/dp/B0018EA048

Is there any reason you couldn't use a pot rack like this? I've always wanted one but don't have the ceiling for it!

I have this one and [this one] (http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY). The big one is for canning (meat and or low acid vegetables) but I've done huge batches of food in it too.

They make bags for grilled cheese in the toaster that work amazingly well.

grilled cheese bags

I had this from Amazon, for $15 you can't go wrong.

Anchor Hocking Montana Glass Jar with Fresh Sealed Lid, Brushed Metal, 2.5 Gallon https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_apa_i_mxz3Cb72GWV12

If you wanna change things up with the "scrambled" eggs, might I suggest a microwave egg poacher? Bought this on a friend's recommendation at Wegmans for about $3 - it rocks. 1 minute for 2 eggs (semi-soft). :D

Also, upboats for 24 hour clock usage. And damn, full until 18:00, that's impressive!

https://www.amazon.com/Anchor-Hocking-2-5-Gallon-Montana-Brushed/dp/B000RMTG3S/

Target and Walmart have cheap offerings as well.

Cube:

https://www.amazon.com/Deep-Blue-Professional-ADB11441-Aquarium/dp/B00BUFTE5Q/

A Grease Pot works just fine, light and cheap.

Lodge makes scrapers for their grill pans. They're not perfect, but I use them and don't hate cleaning mine.
https://www.amazon.com/gp/aw/d/B0073E3Q7A

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

I use a tall pot on my NU Wave Ti keeping the food bags far from the bottom & get fabulous results.

I suppose you could use a tall trivet or strainer of some sort that can handle the temp, but wouldn't put it under pressure & no more than 130ºF in such a small vessel (might cook too fast?) for maybe 2-3 hours.

Also, IME, reverse sear cannot touch a properly done sous vide cut with a razor thin bark torched to perfection.

Nordic Ware 64702 Microwave 2 Cavity Egg Poacher https://www.amazon.com/dp/B00004W4UR/ref=cm_sw_r_cp_api_i_l25YDb56HCDK0

I use the microwave in the mornings to make this! - http://www.amazon.com/Nordic-Ware-Microwave-Cavity-Poacher/dp/B00004W4UR

I love poached eggs in the mornings.

You can find it for cheaper. These go on sale all the time.
https://www.amazon.com/dp/B00008CM68/ref=asc_df_B00008CM685379118

Is this it?

These were the things I initially bought when gathering cookware.

Enameled cast iron dutch oven

Cast Iron Wok or a carbon steel wok.

Stainless steel cookset

Pressure Cooker

Cast Iron skillet

Stainless steel roaster

*Pyrex Bakeware

Lodge cast iron pan.

http://www.amazon.com/Lodge-LCS3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDJ/ref=sr_1_3?ie=UTF8&qid=1406190835&sr=8-3&keywords=lodge+cast+iron+pan

https://www.amazon.com/dp/B00008GKDJ/ref=twister_B007YYNG3S?_encoding=UTF8&psc=1

http://www.amazon.com/dp/B00008GKDJ/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=WILOBRGT6J2V&coliid=I14JH8NMKXA3YY&psc=1

I second Lodge. I do 80% of all my cooking with these two:

http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK

http://www.amazon.com/Lodge-LCS3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDJ

Everyone needs a cast iron skillet

Ceiling?

Just get this

Pot dealers are a thing of the past.

http://www.amazon.com/Cuisinart-77-412-Classic-Stainless-12-Quart/dp/B0000UV01S/ref=sr_1_1?ie=UTF8&qid=1422665177&sr=8-1&keywords=pasta+pot&pebp=1422665187120&peasin=B0000UV01S

Turkey-sized oven bag. Costs a couple of bucks. It's made to withstand high oven temperatures.

Called turkey bags or oven bags. You can get them at grocery stores, target, Walmart, fredmeyer, any grow shop and amazon.

It is for lifting jars and baby bottles out of boiling water after sterilization.

https://www.amazon.ca/Norpro-600-Jar-Lifter/dp/B000HJBFGC

Amazon!


If you don't mind spending extra $10, there is a 2 gallon jar too

https://www.amazon.com/Anchor-Hocking-Montana-Airtight-Brushed/dp/B000RMTG3S

Get this, use a ladle.

https://www.amazon.com/AmazonBasics-3-Piece-Non-Stick-Fry-Pan/dp/B074RPCNMX
or:
https://www.amazon.com/T-fal-Specialty-Nonstick-Omelette-Dishwasher/dp/B002HWRUFC

T-fal A857S394 Specialty Nonstick 8-Inch, 9.5-Inch, 11-Inch Fry Pan Set https://www.amazon.com/dp/B002HWRUFC/ref=cm_sw_r_cp_apa_i_XZG0Cb60N7NTA

https://www.amazon.com/gp/product/B01M2YKRQ3/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B002HWRUFC/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B07F72TW3N/ref=ox_sc_act_title_3?smid=A2YH7RHCW9MMB0&psc=1

https://www.amazon.com/gp/product/B07MZD2XBB/ref=ox_sc_act_title_4?smid=A3OIACOYET6BBV&psc=1

https://www.amazon.com/gp/product/B001CQTLJM/ref=ox_sc_act_title_5?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B019A66Q5M/ref=ox_sc_act_title_6?smid=A24EHWJ77U1LVW&psc=1

https://www.amazon.com/gp/product/B008M5U1C2/ref=ox_sc_act_title_7?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B01MU0C1F5/ref=ox_sc_act_title_8?smid=AB9GORE7KDWZW&psc=1

Ah! here are the grill pan ones.

Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0073E3Q7A/ref=cm_sw_r_cp_api_UtbfAbGWWNKMQ

These work for me.

You should try one of these: Lodge Manufacturing Grill Pan Scraper

Lodge makes plastic scrapers for this purpose.

http://www.amazon.com/Lodge-Manufacturing-SCRAPERGPK-Scraper-2-Pack/dp/B0073E3Q7A

You can look up "grill pan recipes" if you're looking for more to do with the pan beyond chicken and steaks. As for cleaning, somebody already mentioned these...

https://www.amazon.com/Lodge-SCRAPERGPK-Durable-Scrapers-2-Pack/dp/B0073E3Q7A

Of course chain mail, scrub brushes, or coarse salt will also work.

Lodge sells plastic scrapers with "teeth" to get into the grooves for cleaning. I've never used them, but I know they're out there.
EDIT: here's a link to them
https://www.amazon.com/gp/aw/d/B0073E3Q7A?pc_redir=T1

Try a grill pan scraper

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

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

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

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

~ /u/Justifiably

I mean there's this glass lid.

I steamed some fish in one and never got the smell out. I got rid of it and picked up a silicone steamer.

silicon collander is what I would think, or maybe a silicon steaming stand, https://www.amazon.com/OXO-Grips-Silicone-Steamer-Green/dp/B00A2KD8IY

Instead of buying a separate toaster I use toaster bags. https://www.amazon.com/ekSel-Stick-Reusable-Toaster-Bags/dp/B00LOXN6JO/ref=sr_1_1_sspa?ie=UTF8&qid=1525200106&sr=8-1-spons&keywords=toaster+bags&psc=1