Best kitchen cookware according to Reddit
Reddit mentions of All-Clad D3 Stainless Cookware, 12-Inch Fry Pan with Lid, Tri-Ply Stainless Steel, Professional Grade, Silver, Model:41126
Sentiment score: 11
Reddit mentions: 20
We found 20 Reddit mentions of All-Clad D3 Stainless Cookware, 12-Inch Fry Pan with Lid, Tri-Ply Stainless Steel, Professional Grade, Silver, Model:41126. Here are the top ones.
- A kitchen staple featuring a flat base and flared, mid-sized sides that allow for easy flipping and tossing
- Classic tri-ply construction, made with a responsive aluminum core bonded together with 2 layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution
- Secured with riveted stainless-steel handles to ensure a safe grip and to add a bit of style with stainless-steel lid to match
- Compatible with all cooktops including induction, and oven and broiler-safe up to 600°F
- 12-inch covered fry pan with wide flat base and versatile low-profile shape
- 3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughout
- Highly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus won’t react with food
- Contoured stainless-steel handles permanently secured with stainless-steel rivets; capacity etched on base
- Oven- and broiler-safe up to 600 degrees F; induction compatible; limited lifetime warranty
- Made in USA
Features:
Specs:
| Color | Silver |
| Height | 3.72 Inches |
| Length | 20.83 Inches |
| Number of items | 1 |
| Size | 12-Inch |
| Weight | 4.74 Pounds |
| Width | 12.52 Inches |
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#18 of 2,431
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.
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.
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.
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.
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
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
fuckingraw, 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:
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
I have, maybe six, pans I use for 90%+ of my cooking:
Runners up - stuff I use enough that I'm glad I have them, but if I didn't wouldn't really notice:
Stainless steel will last you forever and is easier to clean than cast iron. Here's one that comes highly recommended. (It's thesweethome.com's pick for best fry pan)
http://www.amazon.com/gp/product/B00FUF5K8W
All-Clad Stainless Steel
also, if the non-stick is no longer non-stick, throw that shit out. Peeling teflon or whatever isn't good for anyone.
Personally, I'd buy a cheaper knife.
Like: http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/
Then I'd buy a real 12" skillet:
http://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/
If thats not enough, buy a real thermometer.
http://www.amazon.com/ThermoWorks-Splash-Proof-Super-Fast-Thermapen-Thermometer/dp/B002GIZZWM/
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.
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.
I'd go buy a nice 12" frying pan, a saute pan and a pot. This pan will last practically forever. I've had one for 15 years, it gets used almost every day. Still going strong.
The stainless line is still $100+ for a 12" fry pan. Are we talking about the same thing?
https://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/ref=pd_lpo_vtph_79_bs_tr_t_2?_encoding=UTF8&psc=1&refRID=7W3C942MNZCBWGDHKNZQ
Do you cook? I like the idea of getting something for the kitchen because you can think of your mom every time you use it to make a meal. Well-made cast iron pans are supposed to last forever - Le Creuset cast iron mini-dutch oven. All-Clad is another brand known for making products that last a lifetime.
If cooking if not your jam, check out r/BuyItForLife, specifically their sidebar, for other ideas.
The following:
http://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/ref=sr_1_1?ie=UTF8&qid=1463006632&sr=8-1&keywords=all+clad+12
http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1463006621&sr=1-1&keywords=tfal+pan
http://www.amazon.com/Victorinox-Swiss-Classic-Chefs-Knife/dp/B0061SWV8Y/ref=sr_1_1?ie=UTF8&qid=1463006669&sr=8-1&keywords=victorinox+fibrox
http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-Cast-Iron-Handles/dp/B00063RWYI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1463006684&sr=1-1&keywords=dutch+oven
http://www.amazon.com/Cuisinart-719-18-Classic-Stainless-Saucepan/dp/B00008CM6C/ref=sr_1_1?ie=UTF8&qid=1463006713&sr=8-1&keywords=2qt+saucepan
That leaves a bit of cash left over for randoms, and covers 90+ percent of your cooking. Alternatively, swap the dutch oven for a stock pot type of thing:
http://www.amazon.com/Cuisinart-766-24-Classic-8-Quart-Stockpot/dp/B00008CM6J/ref=pd_sim_79_5?ie=UTF8&dpID=31Dg3p7dZbL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=0F6BGCPD6FGMSZWWMW2D
I'd vote keep the DO and use it for boiling any pastas in, etc.
https://www.amazon.com/gp/product/B00FUF5K8W/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1
I have the same thing.
Maybe I just need to hike up the burner more...
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Video data:
Title|BEST BAKED CHICKEN RECIPE | CRISPY SPATCHCOCKED CHICKEN
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Views|4
Length|08:22
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Description|Today, I'm going to show you the absolute best baked chicken recipe, which will result in a super flavorful and juicy chicken with a delicious, crispy skin. This recipe is super simple to make and once you try it, I guarantee you'll be hooked!⤶⤶Thanks for watching!⤶⤶Remember to subscribe for more recipes, tips, and more: https://www.youtube.com/channel/UCJHY9U2YJYlUdnhw5Wy-LUw?sub_confirmation=1⤶⤶Feel free to share this video with anyone who may find it useful: https://youtu.be/VfKaDmCqIUg⤶⤶Equipment used in this video:⤶All-Clad Tri-Ply 12-Inch Fry Pan with Lid: https://amzn.to/2NDTqhz ⤶Checkered Chef Baking Sheet and Rack Set: https://amzn.to/2JNvpDw⤶⤶Feel free to leave any suggestions for future videos in the comments below! Thanks again for watching!⤶⤶⤶This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefitted from. Thank you for your support!
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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
Thanks for the insight! Yea I rarely would use a pot, I have never used a steamer insert in my life. I would mainly use the frying pan and a saute pan.
Is the tri ply stainless that people rave about the bonded one?
https://www.amazon.com/gp/aw/d/B00FUF5K8W/ref=mp_s_a_1_3?ie=UTF8&qid=1468961617&sr=8-3&pi=SX200_QL40&keywords=all+clad+tri+ply&dpPl=1&dpID=31MRZoQWLZL&ref=plSrch
I never got into sets personally. There are always pieces I never use.
For starters, you could get one of these 12" pans for about $100 and it'll last you a lifetime. Then add a saucepan, then a high-sided saute pan, etc until you have what you need.
I tend to cheap out on non-stick pans, only because they have a limited life span and I don't use them very often. But stainless pans I go as high quality as I can and buy it once.
It sounds like you are US based, I'd recommend that you get yourself a Tri-Ply All-Clad skillet. No seasoning required, you can still use it with high heat, and it is oven safe. Supposedly the five-ply and seven-ply's are less prone to warping over time than the tri-ply pans, but I've had zero issues with my tri-ply pans and warping.
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.
I completely forgot having one of most of the first place. You should get a cast iron pan, and learn how to answer you yet! Wtf did they put bidet's in them. https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W/. On one hand is bound to work.