Reddit mentions: The best saucepans

Copper is pretty and has useful properties but if your able to persuade them to high quality stainless, you should for their sake and your wallet.

All-clad makes the best cookware, and seeing that you are buying copper already, you likely have a bit of cash to spend. Any higher end restaurant or large cash flow food service operation uses the standard “commercial” line of all clad, they call it MC2. Here is the link: https://www.all-clad.com/Collection/mc2_collection . Start with the 12in fry pan and work your way down. Second in line and a lot of restaurants use only this type of pan as it’s durable, cheaper than All-clad and it’s ability to be non stick is blue or black steel, https://www.amazon.com/gp/aw/d/B000K9FKC4/ref=sspa_mw_detail_2?ie=UTF8&psc=1 . These are raw steel, they care called blue, black or carbon steel depending on the manufacture. They only make this kind in sauté pan “shape” but even if you give a copper piece for Christmas, it would be really nice to give this guy as well and will surly become their go to pan used daily. Other then all-clad they use the typical all purpose Vollrath or Don brand cookware which you wouldn’t want to use st home anyway.

Mauviel products are top of the line copper cookware, if a restaurant had to use copper for some reason, this is what they would buy. It’s heavy weight, copper is soft and bends really easy, so the heavier it is, the strength is from reinforced steel layers. You can find it all over, google search it but do your homework as it’s pretty expensive and a 10-15% off coupon might go a long way. Their heritage collection is extremely sturdy and what I’ve seen in commercial use but it was a 2 star Michelin restaurant and we used it for saucing table side, displaying fish (like sole) to be portioned table side or large items like roast duck or chicken. The items were never cooked in these pans, just for display. We did have a few 4-6-8qt copper pots with triple thick bottoms that we used for reducing liquids that burned easy or scorched, but a typical pot is fine if your not in a hurry. Look for cast iron handles vs stainless steel if you are looking for long term use. They both are, cast iron will add weight to an already heavy pan but it’s virtually indestructible. My self and other chefs that I’ve worked with also like the feel and style of the cast iron handle but if we had to use it all night long for 4-5 hours daily... we would prefer stainless to cut down on weight.

The biggest thing that you should look for is brushed copper versus polished. You will spend a lot of time cleaning the outside of this pan from hard water marks, finger prints or any oil residue left behind while the brushed looks just as good but easier to maintain. Take a look at this web page: http://www.falkusa.com/falk-copper-cookware-frying-saute-pans , it’s easier to see the brushed look on this cookware versus other websites. Falk is a good brand as well, they can be a bit more expensive as they are a smaller company and their pan weight is a bit more then most. Most chefs tend to avoid this brand because if they sauté / fry pan line. The sides of the pan are much taller then typical pans and the angle of the edge is smaller making it a little bit harder to maneuver or “flip” items in the pan by a flick of the wrist.

Key points:
-shop around: coupons and Black Friday deals save big time.
-brushed over polished
-cast iron handle over stainless

• weight: if it feels like it’s lighter then it should and it’s price is cheap when not on sale, it’s likely garbage.
  -avoid sets: they will try to justify a higher price by giving you more pans but how likely are you to use a 1/4 quart sauce pan or crepe pan.
  -warranty: most will have a lifetime warranty on them for manufacturing defects which is great. But, their warranty policy is likely worded very well to guard themself from miss use from the consumer which is more likely to happen vs traditional cookware.
  -introduce the blue/black steel fry pan with the copper set, a 8 or 9.5in pan will be these best $40 spent.
  -don’t be fooled into buying covers for all these pans. They typically can’t be displayed and hold no value being copper.
  
  ¥ most importantly.... do not buy copper cookware that is 100% copper on the outside and inside. It’s easy to bend and break, tarnishes easy which can get into your food or the chemicals used to clean the inside get in your food. Almost any utensil used to mix or stir will scratch or nick it. The only pot that is suppose to be 100% copper is the sugar pot. It’s used to get the temperature of liquid hot sugars to an exact temperature for the use in candies. Fluctuating a few degrees when it comes to hot liquid sugar is the difference between soft or hard candy or regular or caramelized sugar. There is no other use for such a pan and it would be a waste of money or the item has been electrically copper coated for show. They typically look like this: https://www.amazon.com/Mauviel-MPassion-2194-18-2-Quart-Saucepan/dp/B0002L5GIS/ref=mp_s_a_1_5?ie=UTF8&qid=1543088781&sr=8-5&pi=AC_SX236_SY340_QL65&keywords=copper+sugar+pot&dpPl=1&dpID=31SBSQ3A3JL&ref=plSrch , so you’ll be able to spot them.
  
  On the flip side to all of this... my mother has a set of “Copper Chef” cookware that she got off the tv or bed bath & beyond. The whole set is like $140-$150 so it’s pretty reasonable. I know it sounds cheesy, and gimmicky and just crap cookware but I’ve used it many times now and for in home use... it’s good. Would I buy it for my kitchen? No, sadly I would be shamed from the culinary community and I can be pretty hard on cookware. But my mother cooks daily, they have a $300k kitchen with top of the line everything, full set of all clad, Viking rages... you name it, it’s there. But in the end she prefers to use the copper chef stuff, so it all depends on the user.
  
  Good luck! Sorry for the overly long post, hope you find something useful in there.

The law of diminishing returns. Let me give you an easy example.

With wine, there will be crap wines. You're talking your Franzia, your Fetzer, and the vast majority of stuff sold as "white zinfandel". It's fine for making sangria, but you're not going to notice much except sugar, and whatever additives they've thrown in the vat to mask the shitty quality.

Then you've got your low rent ones, like Fetzer, Turning Leaf, that Kangaroo one. They're like $7 - $10 a bottle. Nothing to write home about, but it'll do to cook with, or with people who aren't huge wine drinkers, but can't really afford much better.

Then you get your /good/ wines. These vary by region and by brand, but you're looking to spend between $12 and $15 a bottle here. When served in a decent wine glass, you'll notice all kind of cool little subtle flavour profiles, and it won't be harsh on the way down.

If you've got some cash to spend, then there's those boutique wines that run you about $15 - $25. Around here, you're hitting very complex flavours and aromas. You don't want to pair it with anything that will challenge the wine, and you take care to serve it at the proper temperatures.

Once you cross this threshold however, you're looking at diminishing returns. The difference between boxed wine and the $25 wine is VAST. We're talking leaps and bounds of difference in experience, quality, and taste. But then once you've crossed about $28 - $32 a bottle, the difference between a $100 bottle and the $35 bottle isn't really that huge. Yes if you're in the top 5% of sommeliers or wine makers in the world, you'll notice subtle differences, and it's a nice intellectual exercise to figure out what those differences are, but the vast majority of us aren't really going to get that much more enjoyment or taste difference between the two. Then you start hitting the $200 and $300 bottles with pedigrees and all kind of marketing buzz, and you're like "I'll stick with the $15 bottle if it's all the same to you."

Think of your cookware the same way. The crappy TV Celebrity Chef set from the Walmart versus a standard brand is going to be massive. And the thin-bottomed dollar store pots compared to the standard brands will also be a huge huge difference. But once you hit about the $30 - $70 per pan range, you're not going to notice that much of a difference in your cooking experience to have warranted spending $300 on a freaking pan. I see you, Le Creuset.

Go into a store, and pick up as many pans as you can. If it's not comfortable in your hands, you won't use it as much. Look for something that has a good weight to it, but isn't too heavy for you to pick up. Look for something that has a nice balance to it. This has been my issue with a fair few of those restaurant cookwares: they're so bottom heavy that when I have to tip it over to get from cookware to serving dish, it's very awkward.

Get one piece at a time, not a set. Getting a set means that you'll have pots that you never use. Not good. Start with one piece (for example, an all-purpose pan).

https://www.amazon.com/Simply-Calphalon-Nonstick-Jumbo-Deep/dp/B001ASBBSG/ I reach for this thing every day. I'd consider it an all-purpose pan. I can cook pretty much anything in there. I've cooked pasta, curries, stir fries, rice dishes, delicate things that need the nonstick, potatoes, breakfast things, stews, soups, veggies, the list goes on. I've had it for a few years now, and it's been a champ. However, after having it a while, I realised I wanted a small pot for making ramen, or reheating leftovers, or small amounts of daal. That's when I sprung for a small saucepan. I got their 1-1/2 quart pot from the same line, because I liked how it felt in my hand.

Then, I saw that I wanted something in stainless, because when I make dosa, or other things, I wanted to use my Indian stainless steel utensils, and I couldn't do that on the nonstick. So I got myself a https://www.amazon.com/Tramontina-80116-007DS-Fry-Stainless/dp/B00JAP44MQ/ stainless steel pan from Tramontina. Then, I saw that I needed a stock pot, because if I'm using that 12" thingy on the stove, I don't want another large pot cluttering up the stove. I went to my restaurant supply store, and picked up the most squat 6 qt stock pot they had. I wanted metal handles, and a metal lid. Why? In case I start something on the stove, and want to finish in the oven, I want that to be seamless. I got something like this guy:
https://www.amazon.com/Cuisinart-MCP44-24N-MultiClad-Stainless-Saucepot/dp/B009W28RPM/

Point is that you don't have to spend like a millionaire to have cookware that's a joy to use, and that will produce good results, and you don't have to worry about getting a full set. Build as you go.

I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:


Knives

You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.

• https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
  
• https://www.amazon.com/Update-International-KP-05-German-Offset/dp/B0029SMITC/
  
• If you want a pairing knife, just buy an ultra cheap one, it's not something that really needs to be sharp
  
• Here's a cheap and decent whetstone if you want to learn to sharpen knives. Def recommend doing that, there's a million Youtube vids about it, not that hard really https://www.amazon.com/Sharpening-Whetstone-Non-Slip-Sharpener-Waterstone/dp/B074YJRL7T
  
  ​
  
  Pots and Pans
  
  You need four or five things here. I'd say your mainly looking for a large saute pan, a stock pot, and a sauce pan. If you cook eggs you can grab a non-stick saute pan too. Don't use non stick pans for things that don't stick to pans. They wear out fast and they're garbage when they lose their coating. Oh and a sheet pan.
  
  
• https://www.amazon.com/Natural-Finish-Aluminum-Frying-Commercial/dp/B002AGY7OW/ref=sr_1_3?keywords=aluminum+saute+pan&qid=1563996953&s=home-garden&sr=1-3
  
• https://www.amazon.com/Cooks-Standard-12-Quart-Stainless-Stockpot/dp/B01M7RNBZA/
  
• https://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69/ref=sr_1_3?keywords=sauce+pot&qid=1563997129&s=home-garden&sr=1-3
  
• https://www.amazon.com/Cooks-Standard-02569-Nonstick-Anodized/dp/B079ZLDG14/
  
• https://www.amazon.com/New-Star-Foodservice-36831-Commercial/dp/B009LA10OA/
  
  ​
  
  Other Shit
  
  
• Possibly the most useful cooking thing ever https://www.amazon.com/Rubbermaid-Commercial-Products-FG1962000000-Silicone/dp/B0000CFO2S
  
• Cheese grater, garlic press, zester all in one https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
  
• A wooden spoon, like any wooden spoon
  
• A spoon with holes in it, you probably have one already
  
• A sturdy metal spatula, like this https://www.amazon.com/Winco-TN719-Hamburger-Turner-6-Inch/dp/B001VZAKGM (fucking lol at calling that a "harmburger turner")
  
• Any type of cutting board is fine as it long as it's not glass or marble or something (those are probably the best example of conning rich people with an actively horrible product)
  
• This is better than any colander out there and has other uses too https://www.amazon.com/New-Star-Foodservice-34127-Perforations/dp/B009LLIJCA
  
• Some kitchen scissors, any are fine but these are nice https://www.amazon.com/Joyce-Chen-51-0621-Unlimited-6-25-Inch/dp/B0009XYW9
  
• Any knife steel, a cheap one like this is fine https://www.amazon.com/Stainless-Steel-Knife-Sharpening-Rod/dp/B07J1TZ4DK/
  
• A ladle and a whisk, you probably already have them
  
• A cheap immersion blender is a great alternative to ridiculously expensive food processors/blenders
  
  ​
  
  This is just suggestions if you don't have the stuff already, I think the real bottom line is that the stuff you already have is likely fine, and being a good cook is about knowledge and technique and putting effort into tasty food for people you care about, not gear.

This could get long.

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

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

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

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

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

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

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

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

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

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.

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

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1. 10 or 12 inch cast iron pan - Lodge. Goes for $18 on amazon. You want this for 'general purpose' preparations; that's essentially putting heat on anything that isn't fish or eggs (more on that later). You're gonna get it pre-seasoned so some regular maintenance (eg. make bacon in the pan once or twice a month) will keep it just fine. Wash it with soap and water after each use, dry it thoroughly, don't ever let it sit in water (it can and will rust). It'll last longer than you. This isn't going in the dishwasher- sorry. But it's easy to clean and will reward your patience. Steaks, pan pizza, shallow frying, roasting a chicken, fajita veggies, making quesadillas, pan nachos, whatever it is that isn't fish or eggs goes in this pan.
   
   
2. 6qt enameled dutch oven - Also lodge. Goes for 50 bucks on amazon. This is your big-deal saucepan for building tomato sauces, stews, soups, deep frying (get a fry thermometer), braises- anything where you need a lot of liquid and need to put some heat on that. It's enameled because acids can leech into raw cast iron and alter the flavour of your food; and tomato is acidic (for example). Making short ribs? Sear 'em on the stovetop, move the pot into the oven for a final braise. This sucker will also last longer than you. Yea- it's dishwasher safe, but if you want it to stay pretty wash it by hand- it takes a few seconds and she's a pretty looking thing. Treat her right.
   
   
3. 12 inch stainless pan Tramontina, 18/10, Tri-Ply, fully Clad 60 smackos on the 'zon.com. You don't really need this per-se if you've already got your 12" cast iron, but if you go 10" on the cast iron (which I recommend, they're heavy and 10 is easier to manipulate), snag this puppy in 12". She's your go-to roaster for things that won't fit in your 10", for example. Or if you're prepping a multi-course meal she's available when your cast iron isn't.
   
   
4. Nonstick pan any cheapass pan will do this one is $12, so whatevs. This pan has exactly two uses, so listen carefully. Eggs. Anything egg-based (except quiche since that goes in the oven- but fuck quiche, and poached eggs since they go in water)- so omelettes, eggs over easy, eggs over hard, eggs scrambled, crepes. Fish. If you need to put heat directly on fish it goes in this pan. Abuse the piss out of this thing if you want to, but the second anything starts sticking to it- throw it out and have a new one shipped amazon prime. This is disposable just like every piece of nonstick cookware in the world because none of them last forever, and ignore anything that tells you differently.
   
   
5. Stock pot specifics are also unimportant this one is 22 dollarydoos. This pot has 3 major requirements- it needs to be big, it needs to have a lid, and it needs to be big. Nothing crazy or special about this thing because it only has a few major uses: bringing liquids to a boil/simmer is one of the major ones. This is where you'll make your stocks, boil your pastas, and really that's about it. Water should be the first thing in this pot most of the time.
   
   
6. Saucepan don't really care about this one either- here's one I think it's $30. Just like your stock pot- this is for liquids (sauce pan- duh) except smaller. Late night ramen, rice, and steamed milk are going to be its biggest uses initially. Over time? It'll take anything your dutch oven doesn't have to do, and anything your stock pot doesn't want to do. Requirements? Lid. Handle. That's about it.
   
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   You'll notice the startling lack of any 'set' or anything of that sort here. That's because sets of pots you don't need are dumb. You'll note none of these have glass lids, that's because glass breaks. You'll note none of this stuff costs a fortune, and that's because it doesn't have to. This setup can handle 95% of cooking tasks without breaking a sweat, and without your credit card company celebrating the new statue they can build outside their main office because of all the money you spent. Leftover cash? Buy a knife, get a few wire racks and baking pans, and buy a nice cut of steak, some pasta, some salmon, and veggies to try out your new gear.

You can't go wrong with a 12 inch non-stick skillet and a 3 quart saucepan. Cast iron is great, too, but requires some care. I think this skillet and this pan ought to set you up. You might also want a larger pot for boiling things. Something in the 6 quart range is the smallest I'd go on that.

A slow cooker (crock pot) is a nearly foolproof way to cook things. You add some meat, some liquid, veggies of some kind, then spices, turn it on and come back after work. It can get a bit one-dimensional after a while, though. But they are cheap and easy to use.

As far as what to cook, if you want to make stuff that i sextra simple but extremely tasty, give Sam The Cooking Guy a try. All his recipes have store-bought things and not very many of them, but they are almost always good. Easy, too. He's sort of geared to newer home cooks.

For example, here's a recipe for pasta with roasted tomatoes. Five ingredients and is insanely easy to make. You slice the tomatoes, add garlic, salt+pepper, some oil and roast them in the oven while the water heats up. Boil your pasta, tomatoes are done when the pasta is done. So toss them together and maybe add some basil and parmasean cheese. That's it.

Do you own a grill? How about a grilled salad? Something you can make in like 2 minutes that probably your GF or friends have never eaten, but will love.

Another easy one is shrimp tacos. Again, six ingredients, takes about 5 minutes, and everything comes from the grocery store. You can do that one on a random Tuesday after work, no sweat.

Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link

Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

RECIPE: KETO MARSHMALLOWS USING ALLULOSE(NO SUGAR, LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours

INGREDIENTS

• 1 1/4 Cup Water, divided
  
• 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  
• 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  
• 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  
• 1/4 tsp Fine Sea Salt
  
• Optional food coloring if you want colored marshmallows
  
  INSTRUCTIONS
  
  
• Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  
• Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  
• In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  
• Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  
• If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  
• Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  
• Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  
• Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  
• Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.
  
  Recipe Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

I've been building my collection of All-Clad and Staub, and have the expectation that they will last forever and be handed down to my kids.

In case you're contemplating sets vs open stock, I'd strongly encourage open stock. First, you can often find individual pieces on sale at random intervals, second, you make sure that you only fill your kitchen with the pieces you're really going to use. Basically I make a list of the ones I wanted, and kept an eye on the prices, and bought one a month for a while, depending on what was on sale.

Here's my core collection:

• All-Clad 12-inch Fry Pan: http://www.amazon.com/dp/B00005AL5F/
  
• All-Clad 1-Quart Sauce Pan: http://www.amazon.com/dp/B00005AL5J/
  
• All-Clad 2-Quart Sauce Pan: http://www.amazon.com/dp/B00005AL5K/
  
• All-Clad 4-Quart Sauce Pan: http://www.amazon.com/dp/B004T6M6CG/ (I like the extra side loop on this one because at 4 quarts it can start to get a little heavy)
  
• Staub 5-Quart: http://www.amazon.com/dp/B000KLZ0FE/
  
  Here are some extra ones that I also love:
  
  
• All-Clad 3-Quart Saucier: http://www.amazon.com/dp/B004ZR4C08/
  
• Staub 8-Quart: http://www.amazon.com/dp/B000I7DMTG/ (It's great not only for big batches of stuff, but also for bread baking.)
  
  I also have a 10-inch All Clad Non-stick skillet. I know there's a lot of dissent around buying a high-end non-stick piece because they do wear out, but I happened on a good deal, and have been very happy with it. (http://www.amazon.com/dp/B00005AL5E/). I'm also fortunate enough to have a 10-inch cast iron skillet that's a family heirloom, that I love dearly.

You're getting a lot of people saying All-Clad and don't get me wrong, All-Clad are fantastic but you're going to pay for them. All-Clad are your best bet if you must buy USA made. A 4qt saucepan from All-Clad will run you $200!

If money is an issue here are some equally well made pans:

• Tramontina 4qt Saucepan with lid - $48 This is every bit as BIFL as the All Clad and for my money, I defy you to find a significant difference. Your grandkids will be using this pot.
  
  
• Cuisinart 4 qt Saucepan: $55.95
  
  That all said, my wife and I are currently using a set of Revereware saucepans her grandmother got as a wedding present. I had to replace the Bakelite handle on one (replacements are on eBay) but it's still going strong. I'd love to replace it but honestly, I can't justify spending money on something that's currently holding up and doing its job. Maybe when my yet unborn kids grow up and move out they can use it.

I like Veg Recipes of India for cooking how-tos but that's more Northern style.

BUT I've got good stuff for your other question:

For ideas, you can read Mark Bittman's guide to setting up a minimalist kitchen and The Kitchn's guide.

Since you're focusing on (I assume) stove top Indian style food for one person, I'd say you'd want a pressure cooker (because lentils), one small sauce pan and a larger skillet to start out. If you're cooking the style of food I think you are (dry toast spices, remove from pan, brown some meat, remove from pan, add back spices and veg to make a gravy, add back meat) your highest priority should be that skillet, you can do everything in that, and it can go into the oven if you want to bake some fish or even roast a bigger cut of meat.

You'll notice these pans aren't "non-stick" - if you use just a bit of oil/fat that's actually better than buying non-stick. The non-stick coating will eventually flake off and you also can't take it up to higher heat in the oven. If your meat is sticking to the pan, let it brown for longer :) I have only one small (8" I think) non-stick skillet that I use for scrambling eggs so that I don't have to use half a stick of butter on them.

All-Clad is a very good brand, Cuisineart is a good value. TJMaxx / Marshalls will sometimes get All-Clad stuff in at a good discount. You're looking for a heavy bottom on those pots and pans - that will help them heat evenly so you can toast your spices and not burn your gravies.

This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.

• Basic Tools:
  
• Cutting board (get at least 2, more are better, get the larger sized ones if you have the counter space)
  
• Chef's Knife
  
• Paring Knife
  
• Mixing Bowls (alternatively)
  
• Wooden Spoon
  
• Silicone Spatula
  
• Whisk
  
• Hand Towels (can be used as pot holders if you're careful and layer them up thickly. Watch out for the gas flame if you have a gas cook top.)
  
• Pepper Grinder
  
• Ramekins (for mise en place -- aka stuff you're working with as you cook like salt, spices, other small ingredients)
  
• Pots & Pans:
  
• Stock Pot
  
• Sauce Pan
  
• Skillet
  
• Cast Iron Skillet (optional ; make sure you learn how to care for cast iron - no soap ever, etc.)
  
• Non Stick Skillet (optional)
  
• Bakeware:
  
• Half sheet pans / Cookie Sheets (get 2 or more)
  
• Cooling Racks (these should fit in the cookie sheets)
  
• Cake Pans
  
• Loaf Pan
  
• Small Pyrex casserole
  
• Large Pyrex casserole
  

Here's the setup I used for about 8 months in a shared apartment (while looking for the house we bought):

• A decent saucepot with a lid. I like the Cook's standard. 1.5qt if you're just cooking for yourself, 3qt if you want something bigger, up to 3 or 4 people. Quality is comparable to All-clad at much, much less. Soups, stews, curries, deep frying, etc.
  
  
• An 8-inch or 10-inch open nonstick skillet. I personally like Circulon Infinite for this, but really any reputable brand will do. I typically look on Amazon first for a baseline price. This is your workhorse pan; eggs, stir fries (at relatively low temp), pan sauces, sauteeing, etc.
  
  
• A high-sided cast iron skillet. The Lodge Logic 10 or 12-inch models are reasonable. Searing meats, caramelizing onions, roasting chicken, making pizza, bread, and so on. You can also get a combo skillet/dutch oven if you like the idea of having a dutch oven (biscuits, stews/soups, etc).
  
  
• A decent cutting board and a decent knife. I like a Chinese chef's cleaver for general use (carbon steel makes a great easy-sharpening knife, wide blade makes a good scraper/scooping chopped stuff off the board/smashing garlic/ginger/spices, handle is good for crushing spices, and you can open coconuts with them easily). However, I think most people here will recommend you a Victorinox Fibrox in either a European or Japanese/santoku shape. Can't really go far wrong with any of them as far as frugal choices, but I personally don't like the feel of our Fibrox santoku all that much; the blade seems a little too "bendy" and doesn't feel stable in my hand. If you get a Chinese chef's cleaver, I would go with a Dexter Russell. Also get a sharpening stone (a cheap oxide stone for a Chinese cleaver will do fine, or you can get some DMT diamond sharpeners, or get into it and get some Arkansas or Japanese water stones) and learn to use them.
  
  
• If you do a lot of baking, find a Costco Business Center near you and go pick up a set of silpats and an aluminum half-size baking sheet.

Don't buy a set, buy a couple pieces and go from there. Especially if you haven't cooked a lot with stainless, it's a lot different then non-stick and you don't want to waste money buying a whole set for you to decide it isn't for you and get another non-stick set.

I've been slowly building my cookware collection, searching for deals on Amazon, local stores, ebay etc.

Started with a frying pan and a saute pan then went from there. Bought pieces as I felt I needed them (wanted sometimes) or deals that I couldn't pass up.

Right now I have 14 pieces (+ all the lids) of All Clad and I have only spent around $1k, you could easily build a nice basic set for around $400.

Edit - Buy this as a trial piece to see if you even like cooking on stainless. Cuisinart Multiclad Pro is pretty good and can give you a good indication of what it's like cooking on stainless

Rather than buying her a whole set of mediocre cookware, consider getting a few pieces that are better quality! I worked at Bed Bath & Beyond for 5 years and I would highly recommend Anolon. I have several pieces and they are fantastic.

Two skillets. http://www.amazon.com/gp/aw/d/B001B1CJME/ref=mp_s_a_1_3?qid=1418802307&sr=8-3&pi=AC_SY200_QL40&dpPl=1&dpID=31IZaZpmPML&ref=plSrch

A large saucepan. http://www.amazon.com/gp/aw/d/B0000CFHCH/ref=mp_s_a_1_11?qid=1418802363&sr=8-11&pi=AC_SX110_SY165_QL70

And a saute pan. http://www.amazon.com/gp/aw/d/B00GP402ZI/ref=mp_s_a_1_2?qid=1418802473&sr=8-2&pi=AC_SY200_QL40&dpPl=1&dpID=31iQFIyyLgL&ref=plSrch

Those four pieces should cover most needs. Good luck to you!

IMO the best scrambled eggs are made in a small saucepan, and it's easier if it's non-stick (I use this one).

I learned from watching Gordon Ramsay videos, like this one. The method of adding the eggs to the pan while cold alongside cold butter and stirring, alternating on and off of heat, makes the most amazingly soft and rich eggs I've ever eaten. I'll never go back

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

I bought a set of Cuisinart Multiclad Pro for my son last month. I haven't got any feedback yet, but it looked pretty good out of the box, had decent reviews. They have a 12" skillet:

Cuisinart MCP22-30HCN MultiClad Pro Skillet with Helper and Cover, 12-Inch https://www.amazon.com/dp/B00NAU8L76/ref=cm_sw_r_cp_taa_KFPXzbV730B5P

Irregulars from All Clad are amazing. It may have a scratch or two but it will still last a lifetime.

I highly recommend the 3 quart All Clad saucepan and the 12 inch fry pan.

These are my two favorite pans.

Welcome!

The definition of a hard boiled egg depends on the consumer - varies depending on what consistency you want! Here is a recipe with some guidance for you u/jackschocolatecake.

WHAT YOU NEED

Ingredients
6 large eggs, cold from the fridge
Cold water
Ice

Equipment
Saucepan
Timer
Slotted spoon
Bowl

INSTRUCTIONS

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs.

HOW LONG TO BOIL EGGS

• For soft-boiled eggs: 4 minutes
  
• For slightly soft-boiled eggs: 5 minutes
  
• For custardy yet firm soft-boiled eggs: 6 minutes
  
• For creamy hard-boiled eggs: 7 minutes
  
• For firm yet still creamy hard-boiled eggs: 8 minutes
  
• For very firm hard boiled eggs: 9 minutes

I have the 5-quart Tramontina saute pan which is my most used. https://www.amazon.com/gp/product/B00JAPVJME/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

I've also got the 3-quart sauce pan from Cuisinart MCP and the 10" saute pan.

https://www.amazon.com/gp/product/B009P4845K/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/Cuisinart-MCP22-24N-MultiClad-Stainless-10-Inch/dp/B009P4851S

​

I've been very pleased with all of them. Durable, easy to clean, and let me make a variety of more complex dishes.

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.

Pans shouldn't have to be expensive to work. Most of the stainless pans by Farberware work with induction. For example this set seems pretty cheap to me. https://www.amazon.com/Farberware-Millennium-Stainless-10-Piece-Cookware/dp/B0042H8SJM
Or this pot that I've had for a decade that I use everyday is apparently only $16. https://www.amazon.com/Farberware-Classic-Stainless-2-Quart-Saucepan/dp/B000058AK8

Carbon steel and cast iron are some of the cheapest pans, and they work great with induction.

If it were me, I'd probably go with something like this:

• Cast iron skillet - https://smile.amazon.com/Lodge-Seasoned-Cast-Iron-Skillet/dp/B00006JSUB $20
  
• Nonstick skillet (mostly for eggs and the like) - https://smile.amazon.com/Ozeri-PFOA-Free-Stone-Derived-Non-Stick-Coating/dp/B00GG5FBKW $21
  
• General purpose saucepan - https://smile.amazon.com/Cuisinart-Classic-Stainless-Saucepan-719-16/dp/B00008CM69 $17
  
• Stock pot - https://smile.amazon.com/McSunley-606-Stainless-Stockpot-Metallic/dp/B01CS5C49Y $15
  
• Half-sheet pan - https://smile.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4 $12
  
  Total: $85, leaving you some headroom for another saucepan or a specialty pan (cake pans, roaster, casserole etc.)
  
  That said, I'd take a good look around thrift stores, craigslist and the like too.

We've been using this one for about a year, I've had one of their other pots for about 6 years now, and it's still in great shape. I really like that the handles have a silicone area, so they stay touchable, even when it's been on the stove.

C'mon OP...

• Bialetti Moka pot
  
  
• Lido 2 hand grinder
  
  
• Lodge cast iron skillets one large one small
  
  
• Lodge enameled cast iron dutch oven
  
  
• All clad copper core sauce pan
  
  
• Miele washing machine
  
  
• Miele C2 vacuum cleaner
  
  
• Vitamix 5200
  
  
• Duralex glasses - tumblers??
  
  
• Zojirushi NS-LLH05 rice cooker - only 1 left!
  
  
• Cuisinart Perfectemp Kettle
  
  
• OXO Good Grips Stainless Steel Food Scale
  
  
• OXO Good Grips Cutting board
  
  
• Corelle winter frost dinnerware set
  
  
• Light my fire titanium fork-spoon-knife - spork?
  
  
• Darn Tough socks
  
  
• Exofficio briefs
  
  
• Felco 2 Secateurs
  
  
• Wahl Peanut beard trimmer
  
  
• Dualit Toaster
  
  
• P38 can opener??
  
  
• Zwilling J.A. Henckels knife set
  

I'm starting college this fall actually! In a few weeks! But I may be moving into an apartment and I need some skillets and stuff and this would come in handy :)

item

Thanks for the contest!

I'm Anne...I'm new here. I just did my Intro the other day, but when I first found this sub I gifted some folks because I got really excited!
One thing on my list that I really really really want is a new saucepan!. My sister guilted me the other day because my saucepan's coating is flaking and she said I was going to give my family cancer. : (

/u/sharkoraptor, the greatest predator of all!

This is the 12-qt stockpot of my dreams. I've never had anything stick, even without stirring (and I never need to go past mediu, heat). It's easy to maneuver, with big comfy handles, rounded "corners" for easy scraping, and a dripless pouring rim. I refuse to make tomato sauce in anything else since I got it.

a lot more pricey, but won't ever start a fire.

>Pan Detection w/Auto-Off if No Cookware is Detected for 60 Seconds

Some of them only heat metal pans, and don't transfer heat to anything but metal like this one.

> Compatible with All Induction-Ready Cookware

You'll need to buy pans/pots that are induction-ready cookware, they can be more expensive than normal cookware.

http://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69/ref=sr_1_18?s=kitchen&ie=UTF8&qid=1457380342&sr=1-18&keywords=induction+cookware

^ $20 for a saucepan for soup, pretty expensive, but opens your door to cook other stuff, make tea, etc.

This isn't a "Black Friday deal," but honestly, if you had this and this, plus a cheapo pot for boiling and large soups, and a nonstick for eggs and cheese, you'll have 90+% of your cooking needs covered. Don't buy some big set.

Lately I've been buying these:

https://www.amazon.com/gp/product/B009P4851S/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Cuisinart MCP tri-ply stainless steel. I picked up a 10" skillet first and liked it so much that I picked up another 10" + a 12".

I also have a glass cooktop (sigh) and can't deal with warped pans. For whatever reason, I can really warp some pans. I noticed my skillets (aluminum or stainless, expensive or not) were only lasting me 2-3 years. Even my cast iron is only lasting me 5-10 years (I only have 4 so not a great sample set). So I decided to seek out something decently good and fairly cheap. I think I have found it.

Give one of these a whirl if it's in your price range. I think you'll find it acceptably durable and it performs great.

edit . .I forgot to add . .you still can't run these through the dishwasher but you really can't do that with any decent cookware. If running through the dishwasher is a must then I don't really have any ideas. My wife insists on doing that with all of "her pans" . .and they are all ruined according to me, lol.

Lodge 12" Cast Iron Skillet - https://www.amazon.com/Lodge-Seasoned-Skillet-Brush-Bristle/dp/B071J9H4RK/ref=sr_1_3_sspa?keywords=cast+iron+skillet&qid=1571776963&refinements=p_89%3ALodge&rnid=2528832011&sr=8-3-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFCVlo0Q0JEV0cwRzImZW5jcnlwdGVkSWQ9QTAzMzM3NjMzVDEyQTJBT0c5M1RIJmVuY3J5cHRlZEFkSWQ9QTAzMzcxMjUxRkZPOFY2RVRDMFhQJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

Cuisinart Stainless Steel 2-Quart Saucepan with Cover - https://www.amazon.com/Cuisinart-MCP19-18N-MultiClad-Stainless-Saucepan/dp/B009P483I8/ref=sr_1_7?crid=22QLPCMOH6L3Z&keywords=saucepan+2+quart&qid=1571777126&sprefix=sauce+pan%2Caps%2C193&sr=8-7

Round Cake Pan - Nonstick and of good quality.

Do you really need a set? In the few years that I've been cooking daily I've been entirely happy with:

• A $70 Cusinart high-sided stainless steel pan
  
• A $25 T-Fal 12" Non stick pan
  
• A $15 Lodge cast iron skillet
  
• A $60 Lodge enameled cast iron dutch oven
  
• A $40 Cusinart sauce pan
  
• Some $20 random crappy large-ish pot I use for pasta and haven't bothered to replace yet
  
  Those have covered 100% of my cooking needs without me ever feeling like I've compromised in some way.

I know food processors are nice, but half the budget? I'd work on my knife skills and spend that money on a saucepan (non-stick for eggs, though a saucepan isn't ideal), maybe a strainer, and whatever else suited one's personal cooking style (I don't think my kitchen would feel complete without a rice cooker/steamer, for example).

Are these okay?

https://www.amazon.com/gp/product/B00NAU8L76/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1


https://www.amazon.com/gp/product/B004YV5XNU/ref=ox_sc_act_title_3?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B004YV5Y8O/ref=ox_sc_act_title_4?smid=ATVPDKIKX0DER&psc=1

Can you just get it delivered from Amazon?

This is the non-stick I have:
https://www.amazon.com/gp/product/B000GWG0T2/

And, while I have an all-clad stainless, I have heard the cuisanart multiclad stuff is really close:
https://www.amazon.com/Cuisinart-MCP22-30HCN-MultiClad-Skillet-12-Inch/dp/B00NAU8L76

Also, this is, pretty much, the universally accepted entry/cheap chefs knife to get:
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

12 quarts. Nothing too expensive. Think $50, not $100. You want riveted handles, no exceptions.

Cuisinart is a brand name that has some fairly generic, totally fine options in the $40–70 range.

Cheap

Less cheap

Amazon also sells Winco, which is a brand you're likely to see at a kitchen supply store. Something like this is great.

On the extreme cheap end, Family Dollar actually carries a solidly-made 12qt stockpot for $10, but I gotta say it's made of such thin aluminum that it takes fucking forever to bring to a boil because the heat just seems to dissipate right off of it. I recommend Cuisinart or Winco, and don't suggest you look at anything by All-Clad. There is absolutely no reason to spend All-Clad money on a stock pot.

I have a small cheap 2 quart stainless steel pot and a large 1 gallon pot and then a couple cast iron pans. The pots are only for making pasta/rice or a really big meal that won't fit in my big cast iron.

faberware 2 qt pot

Huh! So elusive that I didn't even know they made one! It's more expensive than the 4 quart on Amazon: http://www.amazon.com/All-Clad-Dishwasher-3-Quart-Saucepan-Cookware/dp/B00005AL1H

Out of curiosity, what do you find that you need a 3 quart for that a 4 quart can't do for you?

I put 1/2 cup popping corn in with ~1.5-2 tbs of coconut oil into your standard 3qt sauce pan, cover with the lid and set the stove to medium-high. Drizzle some honey or balsamic on your finished product. I can't stand that nasty microwaved stuff anymore.

you can buy a saucepan and use that instead?

Handle rivets should not protrude into the saucepan.

Correct
Incorrect

I used a small pot and filled it with corn oil. The pan was around this size http://www.amazon.com/T-fal-A85724-Specialty-Nonstick-3-Quart/dp/B0027MF964/ref=sr_1_1?ie=UTF8&qid=1420268702&sr=8-1&keywords=pot

I fried the chicken for around 11 minutes each or until they were golden colored.

Even cheaper

This is what I use.

> I don't want one Calphalon Contemporary, one classic, etc.

I wouldn't want any Calphalon anything, either. All-Clad hasn't changed their design in years and years. You can buy that frying pan I linked and then later on get a sauce pan, then a saute pan, then even a non-stick pan if you want, and so on.

They'll all match, the lids from one will fit on another, and they'll last forever. There's no "design series". They just make very high quality cookware and avoid gimmicks.