Got married in 2015 and we was in the same boat as you... Both of us are from large ethnic families who wanted to give physical gifts (because they're well intentioned and wanted to pay it forward - a lot of them were newly arrived in the US without a lot of money, and sometimes not a lot of family and married pretty young - so gifts they got for their marriage were actually very much needed). Both my partner and I already had functioning apartments (separately), then when we moved in while we were engaged, realized we had about 2 of everything and had to narrow that down. Thankfully, we are pretty minimal people - him by nature, me by intention. But especially after having to sort through both of our belonging to weed out duplicates, we really felt like we did not need anything else.

We ended up taking a two pronged appraoch: 1) Upgrading things we had, and used, but that were not all that nice to begin with and 2) Items that would help us achieve the goals that we had laid out for our relationship as a married couple.

A few things we asked for that have seen a lot of use:

1. Vitamix - I thought this was going to be a huge waste of money, but my partner really wanted it and my aunt really wanted to give it to us (because she loves hers). This thing has gotten used daily (and sometimes multiple times a day). We have been low-carb-ish for the last two years and the Vitamix has been awesome for this kind of cooking. Can't say enough great things about it and I have no doubt this thing is going to last decades.
   
   
2. Really great Japanese knives - my cousin is a chef recommended this pearing knife and this 8.5" knife. Not only are they super easy to handle (as opposed to German Wostoff knives - a commonly requested wedding gift, which IMHO are way too large to efficently or precisely manuver), but they are gorgeous knives that are nicely balanced and really feel great in your hand. We replaced an entire block of cheap-o knives with these two knives alone.
   
   
3. Religious & ethnic items for holidays - There are a few holidays we celebrate where specific items are part of the tradition. For example, for Christmas, our families always have nativity sets, so we registered for that. For Easter, there are special cultural items that are used - and someone made us that. You can ask your ethnic families to get you these things (which were actually some of the most touching gifts because they were either made by hand or purchased overseas).
   
   
4. Plates, silverware, glasses and servingware to host 40 people - This is NOT "minimalist" for pretty much anyone, but it made sense for us. We both have large families. The elders of the families have been strongly hinting at having us take over the "big holidays" that they have been hosting. Additionally, we live in a neighborhood that is the spot for 4th of July parties, and we host an annual blowout day-before-Thanksgiving party. When we were making our registry, we made a list of everyone who would be on the invite for these parties and were hitting the 35-40 person range. So we have 40 place settings - we keep 32 of them in a separate set of cabinets in the basement, and 5-6 times a year, bring them out so that everyone can eat together using real plates and silverware. It's not minimalist, but it's intentional in that we specifically have choosen to stay in the same city as our families so we can do these types of things.
   
   I guess my overall advice would be to make a list of goals you want to achieve for your life together, and then try to ask for items that either help you achieve those goals, or enhance those experiences.
   
   A few examples:
   
   

• If a goal for your married life together is to be environmentally sustainable, think about registering for a compost bin, a fancy SimpleHuman garbage/recyling can or a Berkey Water Filter
  
  
• If you want to pursue a healthy lifestyle together and cook homemade meals - you can upgrade your pots and pans (love my All Clad pots and my Le Creuset pan).
  
  Does anyone NEED this stuff? No, of course not. But when you're lucky enough to already have all your basic needs met in life, wedding registries provide are a nice opportunity to upgrade things that were aquired at an earlier time in your time in your life, not for their enduring quality, but rather their low cost/ ease of procurement. Good luck!

Sorry it took me so long to get back to you, I sometimes work 14 hour days several days in a row, so yeah.

Anyway, I'll offer you three recommendations, all available on amazon, because I'm really not sure what the selection is like across the pond.

First, this is what I have. I like Calphalon, it holds up and they have good warranty service. It is a bit expensive for what it is, but I like the design.

These pans are a good, less expensive version of the Calpahlons. They will perform just as well, and ought to last just as long. The handles are a nice addition.

Finally, If you're feeling spendy, you can go with these all-clad pans. They will last forever, they heat evenly and beautifully, but its up to you to decide if you will be able to utilize the advantages they offer over the previous two. Don't buy a Ferrari if you never drive faster than 80kmh, know what I mean?

Here's something fun to do with your new pans, also, it'll knock your girlfriend's socks off.

You'll need the following:

2 Chicken legs with thighs attached, skin-on, bone-in

2# of Yukon Gold potatoes

1 cup of small green peas (fresh is best, canned is really not so bad, don't get frozen)

1/2 cup of King Trumpet mushrooms (look around for them, it's worth it over crimini)

1/4 cup pearl onions

1/4 cup clarified butter

1/2 cup white wine

fresh marjoram and thyme

3 T regular butter

2 T creme

2 T creme fraiche

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


Do the following the day before you plan to serve this:

1. peel the potatoes and submerge them in water, refrigerate them.
   
   
2. pick a few leaves of the marjoram and tuck them, gently, under the skin of the chicken. You'll have to pull
   the skin away from the muscle a bit to achieve this, but try to do as little damage as possible.
   
   
3. sprinkle the chicken liberally with kosher salt and put it into the fridge uncovered
   
   
4. put some thyme in with the white wine. put in a solid sprig so you can pull it out later and not have to strain the wine
   
   **
   
   Okay, day of here's what happens.
   
   First put on some water to boil, salt it heavily. Like seawater salty. This is to boil your potatoes in
   
   Now you'll want to pull your chicken out of the fridge. Wipe off as much salt as you can and rinse briefly under gently running water to get the rest. Pat the skin dry, and let it air dry while you do the rest.
   
   Next, start peeling the pearl onions. It's a pain in the ass, but you'll live.
   
   Your water will probably be up by now, blanch the onions until they are only still just a little bit crunchy in the middle, about 3-4 minutes. Pull them out and shock them in ice water to halt the cooking process. Pull them out and set them aside to dry.
   
   Next, blanch the peas, again, not quite all the way. Shock in ice water and set them aside as well.
   
   Put the potatoes in the water and let them boil until they are completely soft, then drain them and mash 'em up. Add in the butter and cream to whatever consistency you like. Adjust the salt. Don't worry if they are a bit chunky, it's rustic and shit. While the potatoes are boiling, preheat your oven to 450.
   
   Now is the fun part, hard searing with a pan sauce. Heat a large frying pan to about 350-400 degrees, and put in about an ounce of clarified butter. Give it about 30 seconds and put the chicken legs on, skin down, carefully. DO NOT PUT WET CHICKEN LEGS INTO HOT OIL, MAKE SURE THEY ARE FAIRLY DRY OR TERRIBLE THINGS WILL HAPPEN IN ALL CAPS.
   
   Now, press them down a bit with some tongs to make sure they ar getting good contact with the pan, and them put another pan on top of them for weight. Nothing too heavy - it ruins the meat, you're just trying to make sure that as much of that delicious skin is in contact with the hot oil as possible. Let this scene do its thing for about 3-4 minutes, and check to see that the skin is sufficiently browned, if it is, flip them and toss the whole thin - pan and all - into the oven for another, maybe 7-8 minutes. Ideally you want to pull the chicken out when its internal temperature is like 51.5C and then let it rest (not in the hot pan) for 10 minutes.
   
   Pull the Thyme out of the wine and pour the hot oil out of the chicken pan. CAREFULLY pour in the wine, wait ten seconds and turn the flame on medium high. Work it over with a rubber spatula or a wooden spoon to scrape up all the goodness and then add in the mushrooms, onions, and peas in that order, waiting about a minute between each. You should get hot cooked veggies with a nicely reduced sauce.
   
   Now to plate put a pile of potatoes in the middle of the plate, smack the chicken leg into the middle of it, and pour the veggies and pan sauce over the top of the whole godawful mess. Eat it with your face and dance a dance of joy.
   
   Good luck on your culinary adventures and holla if you have any questions, I can always make time for a fellow redditor.
   
   Edited for formatting. It is super hard to format recipes on reddit.

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.

From Season 10: Who Wants Pasta?

> Overview:
We’ve never liked cookware sets. Most bundle together a lot of pans we don’t need and not enough of the ones we do—the five or six hardworking multitaskers that we turn to every day. Besides pans in impractical sizes (1-quart saucepans good for little more than melting butter or 8-inch skillets that are only useful if you’re cooking for one), these sets typically feature limited-use “specialty” cookware. Why clog your cabinets with sauté pans (skillets with high, straight sides), sauciers (rounded saucepans with wide rims), or “chef’s” pans (saucepans shaped like woks with domed lids) if you’ve already got a Dutch oven and other basic pans that can do anything they can do and more? And if you think you’ve found an incredible deal on a “14-piece” assortment, beware: Manufacturers count each lid and anything else that isn’t riveted on as a separate piece.

>That said, buying pieces one by one gets expensive—particularly with high-end brands. If we could find a set that was a truly good value for the money, offering durable, high-quality construction and a selection on a par with our needs, we’d happily recommend it.


TESTING NOTES

WINNER:
All-Clad Stainless Steel Cookware Set, 10 piece - $799.95

> This set came closest to our ideal and includes winning pans from previous testings in sizes we’ve identified as the most useful. The fry pans have low, flaring sides and broad cooking surfaces; the saucepans are sturdy and hefty for slow, steady cooking; the stockpot is roomy enough for most big cooking jobs.

Pros: Superb construction; proven winner; plenty of pans to add

Cons: Expensive; available only at Williams-Sonoma NOT! ~OP

Best Buy:

Tramontina 18/10 Stainless Steel TriPly-Clad Cookware Set, 8-piece - $144.97

> This fully clad cookware set is an amazing bargain, with performance, design, and construction comparable to All-Clad cookware (though cooking surfaces are slightly smaller). Sturdy and moderately heavy, with riveted handles and slow, steady heating.
Pros: Well designed; performance comparable to All-Clad
Cons: Small pans; limited supply; available only at Wal-Mart

Also RECOMMENDED:

• Calphalon Tri-Ply Stainless Steel Cookware Set, 8-piece - $299.99
  
  > A strong performer at less than half the price of the top-ranked All-Clad set. Wide, low saucepans made it easy to see the food inside; fry pans with low, angled sides encouraged evaporation during simmering. We only wish that instead of glass, the lids were stainless steel, which is more durable and heatproof at any temperature.
  Pros: Solid performers; stable supply of additional pans
  Cons: Stockpot and fry pans are small; glass lids
  
  2 others were RECOMMENDED WITH RESERVATIONS:
  
  
• KitchenAid Gourmet Reserved Brushed Stainless Cookware Set, 10-piece - $179.99
  
• Kenmore Stainless Steel Cookware Set, 10-piece - $159.99
  
  
  
  NOT RECOMMENDED:
  
  
• Rachael Ray Stainless Steel Cookware Set, 10-piece

There's nothing wrong with cheap gear as long it gets the job done.

That said, if you feel like better gear might make the experience of cooking more enjoyable for you and get you into the kitchen more, then it definitely can be worth it to upgrade. Just be careful not to overdo it and end up with equipment that outclasses your skills (or kills your wallet).

If you want more info on some of the basics of cookware, this page is a good guide: https://forums.egullet.org/topic/25717

Which specific pieces you'll need depends on what you like to cook and the size of the portions you cook. (Also, how often you're willing to do dishes). I usually just cook for one or two people, and I get by pretty well with an 8" nonstick skillet, a 10" skillet, and a 3.5qt saucepan. I also have a 5qt saucepan, a stockpot, and a big 12" saute pan, but I don't use those often. Also get yourself a steamer insert so you can steam veggies and dumplings- I like the silicone ones.

I recommend stainless steel-clad cookware with an aluminum core. Stainless is durable, easy to care for, and looks nice; the aluminum core helps the pan heat quickly and evenly. I have a set from Sur la Table and that I really like. I've had it for maybe 5-7 years and although it is a bit worn, I'm pretty happy with how its held up. You can see it here: https://www.surlatable.com/product/PRO-2393346/Sur+La+Table+Tri+Ply+Stainless+Steel+10+Piece+Set .

If you're looking for something fancier, All-Clad is a good, higher-end choice for this style of cookware.

I do recommend having one small-to-medium size nonstick skillet in your kitchen. I have one 8" teflon-coated stainless steel pan that I use pretty much only for eggs, and it makes cleanup much easier. I'm looking forward to getting rid of it though, and upgrading to a ceramic nonstick pan from Scanpan. (This one: https://www.amazon.com/Scanpan-Classic-9-1-2-Inch-Fry/dp/B00004S4TO?th=1 or this one: https://www.bedbathandbeyond.com/store/product/scanpan-reg-professional-non-stick-fry-pan/124806?brandId=821) My ex had a couple, and they were really nice to use. They were just as non-stick as teflon, but unlike teflon, you don't need to worry about scratching them and you can use them on high heat. Plus teflon is toxic, and ceramic is not.

Hope this helps!

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

This is what I've used that either I've had for over a decade or else is obviously of good quality. Much of these have already been mentioned. You still have to know how to care for this stuff. Just because it can last your whole life, you can make it almost unusable if you don't know how to cook and abuse it.

1. Cast iron - keep it seasoned, never use dish soap, never put it in the dishwasher, never drop it on the floor.
   
   
2. All-Clad and Calphalon stainless pans - never burn the pan with too high heat (only low to slightly medium heat in stainless pans) and never use a metal scouring pad to clean them. Use a sponge and Barkeepers Friend if they get some tough grime on them.
   
   
3. I have some enameled cast iron that I like very much and use for braising. It's just awesome. But I'm sure that it will chip if I drop it or flake if I overheat it (400 degree max for Lodge, LeCreuset doesn't have a max temp). So I just don't drop it or overheat it.
   
   
4. You will want to invest in some good knives. They aren't cheap. You will need to learn how to maintain them and how to sharpen them, otherwise you can ruin them too. But any good knife, if properly maintained will last a lifetime. I decided that my price point, the sweet spot where I got the most performance for my money, was with the Global and Mac brands. They are excellent. You will need to buy a couple of good water sharpening stones from Chosera or King, and a good honing steel like a Henkel.

Glad I could help! If you're curious, the oven I'm using for this (and all my keto needs) is the Breville BOV800XL Smart Oven and a good set of Lodge Logic cast iron skillets (specifically the 5-inch version that can fit one or two steaks at a time, but the oven will hold the 10-inch model just fine).

I'm going to sound like a salesman here, but that oven honestly changed the way I eat. It's crazy expensive next to the swarm of other "toaster ovens", but without questions its the best and most used item in my kitchen. It's been a keto lifesaver for me (and uses a ton less energy than my normal oven).

Egg Scramble. It's the best way I've found to clear out left over veggies for breakfast. Start with the mixings that take longer to cook (onion, asparagus, zucchini, toss them in whatever sauté pan is usually on top of the stove, along with a little Pam/bacon grease/oil/whatever lube you love. Add in the quicker-cooking veggies (spinach is my fav), then crack a couple eggs on top and stir until done. Season as you choose: the best I've found so far is a little s&p, and then some Tabasco Chipotle Pepper Sauce. Toast and a banana rounds out all the food groups, and gets me ready for the day. I love breakfast!

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

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

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

I found this kind of interesting one on amazon, but it's not enameled, if that's what her heart is really set on.

https://www.amazon.com/gp/aw/d/B00YOKWIES/ref=psdcmw_3737221_t2_B00063RWXE

There was also a Lodge square cast iron (also not enameled) but it was 10.5 inches, not 12. Look at the "similar items" at the bottom of the page I linked and it gives a few options.

Any particular reason it must be square?

Good luck!

Edit: Just realized the one I linked is the one you also found. I think that's as good as its going to get.

You actually don't need to get a high quality nonstick. No matter how much you spend, they'll only last a couple of years (and if it's your only pan, probably less than a year). Don't spend more than $50 on it. My recommendation is to get a teflon, not a ceramic, because teflon will last a little longer. Anolon is an excellent choice--here are 2 pans for $50 on Amazon: https://www.amazon.com/Anolon-82525-Nouvelle-Anodized-Nonstick/dp/B002QB9TPS/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1495752567&sr=1-1&keywords=anolon+nonstick. Also be sure to get silicone cooking utensils so as not to scratch the pan. And never use the pan on high heat or put it in the oven over 400F or so. This degrades the nonstick coating and it can get into your food (mostly harmless, but still, ewww). New teflon is not toxic and will last longer than the ceramic (PFOA-free).

Having said all that, if you want cheap, go to the hardware store and buy a Lodge cast iron skillet. If you want something high quality and easier to handle, get tri-ply clad cookware. All Clad is the best, but expensive. Cuisinart Multi-clad Pro is almost as good for quite a bit less money.

Have you thought about cooking your bacon in the oven? That's how I do all of my bacon, and it makes your life a lot easier; no splatter, easy cleanup (if you line the pan with foil), you don't have to babysit it, and you can cook a lot at once if you want. You can even save the grease from the bacon in a glass jar, and use it to cook your eggs.

But for your original question, an 8-10 inch non-stick pan, one that's relatively heavy with a riveted handle, is your best bet. I have this one and love it.

https://www.amazon.com/Cuisinart-722-20NS-Classic-Stainless-Nonstick/dp/B0000CEWSF/ref=sr_1_4?ie=UTF8&qid=1496500023&sr=8-4&keywords=8+inch+pan+non+stick

So they're kind of a hybrid between detroit-style deep dish and an older breadstick recipe I used to make. I make a quick-rising dough for these (plenty of sugar and yeast), and use about 500-550 grams of finished dough in a 12x12 square cast iron pan.

My quick dough recipe for this specifically is about 2 cups of 00 flour, 7 oz of mineral water, 2 tsp of garlic salt, 2 tbsp cane sugar, and 2 tbsp yeast. Warm up the water, then gently sprinkle the yeast on top in the mixing bowl. Let it sit for 15 minutes, Start the mixer, and add all other ingredients from a mixing bowl (pre-mix them in that bowl). Stir it until the dough looks evenly mixed and smooth. Flour it so it's not sticking to anything, and then let it rise while you prep everything else.

First thing I do then is I melt some salted butter (about 1/2 a stick) and use a silicone brush to coat the pan. Then I flatten the dough out on top of the butter until it's even and touches all the sides. Then I melt another 1/3 to 1/2 stick of butter, mix in either fresh garlic or garlic powder, along with garlic salt (just a pinch) and sugar (also just a pinch). After that, liberally sprinkle italian herb mix onto the dough. I then take a 1 lb log of mozzarella fresca, slice it, and cover the dough. Then do a second liberal coat of Italian herb blend on top of the cheese.

Bake it at 500 for 20 minutes in a high rack, rotate it every 5 minutes. If necessary, low broil it for like a minute or two if it's not quite browned to your taste. Let it rest for a few minutes in the pan, then extract it, cut it, and eat it. The sides should be crispy and golden, the inside should be light and fluffy, and the cheese/herb/butter blend should be just delicious.

If you need more info or if something isn't clear, let me know and I'll be glad to help.

I don't know if it's necessarily gross, but I have this dish I call "Arianna Eggs."

• Get yourself a mini frying pan like this, and fry up a nice egg with some olive oil.
  
  
• Put fried egg on plate.
  
  
• Slather salsa on egg.
  
  
• Fry up a second egg.
  
  
• Put egg on top of salsa, creating a egg/salsa sandwich, if you will.
  
  
• Eat with fork and pretend it's the greatest thing since scrambled eggs.
  
  Voila!

Hey! Happy to try and help. I went with debuyer because the matfer pans are much thinner and the two that I’ve seen at friend’s houses both warped. Agreed on the confusing aspect of the debuyer catalogue...I think something must be lost in translation from French.

Basically the mineral B “Pro” model just has an uncoated stainless steel handle instead of the epoxy coated steel handles found on all the other mineral B’s. The stainless handle is completely oven safe, but the epoxy on the other handles will melt at sustained high temperatures which is why they say to only flash for up to 10 minutes. They have another “carbone” line which I tried, but sadly this too has a coated handle so it’s not suitable for oven use. If you want to use or season it in the oven go with the PRo mineral B.

I’ve tried all 3 lines (carbone, mineral B, mineral B pro) and can safely say that the stainless steel handle is much more comfortable than the others and looks really nice in person.

This is the one I purchased, comes in different sizes though: De Buyer Professional 28 cm Iron... https://www.amazon.com/dp/B00NSHWEHE

https://imgur.com/a/fL8bej3/

I purchased this recently:

http://www.amazon.com/gp/product/B000GWK2X2/ref=oh_details_o03_s00_i00?ie=UTF8&psc=1

I've had it for six months or so and the nonstick coating is holding strong, I never use anything metal in it and mostly use it for cooking eggs, but it's great. Best nonstick pan I've ever had.

So the key word there is "tri-ply". High quality tri-ply pans are a sandwich of aluminum surrounded by stainless steel, which are then pressed/forged into shape. Aluminum is used for its superior thermal performance, while stainless gives a durable surface perfect for searing.

The non triply pans use a big aluminum "puck" glued to the bottom of the pan. This provides good thermal performance across the bottom, but not up the sides like the tri-ply pan. So they're more prone to hot spotting or your braise scorching at the edges and similar annoyances.

The real tri-ply is the superior product, costs more to manufacture, and the price reflects that. All Clad kinda sets the industry standard but is priced to match that. There's a bunch of companies that sell tri-ply at better prices and nearly the same quality. This is my most heavily used stainless pan: https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78

I absolutely love my debuyer. Can’t go wrong with it imo. You are correct m, they are designed with a very slight raise in the middle of the pan (very slight, nothing crazy), supposedly to help prevent warping in be other direction which would cause it to spin on flat cooktops (I use glass-top electric). If you get debuyer I recommend the mineral B “pro” from amazon, as all of their other lines come with coated handles that are not technically oven safe. The “pro” mineral B’s are fitted with stainless steel handles with no coating and are really comfortable to hold.


This is the one that I purchased ,28 cm, the bottom fits my 8” electric burner almost perfectly: https://www.amazon.com/dp/B00NSHWEHE

https://imgur.com/a/HGvrkHg/

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

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

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

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

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.

Not OP but I get away with using a very small of olive oil by using exactly what you suggested, a tiny egg pan with a nonstick coating. This Tfal pan is the one I use! Works super well. Only downside is the gentle ridicule from my housemates for owning a "doll sized frying pan," haha.

Use mayo instead of butter on the outside. You get a much better coating because you can spread it easier and more thing. Also, note I said mayo not fucking miracle whip. Use a bit less heat than you would normally, too. This allows for more even heating because it gives you time to flip/rotate the sandwich to suit your pan/burner.

A small heavy skillet is best, too. Something like this or the smallest skillet from this set. Heavy is key.

• Posh Englishmen love tea - Random Items
  
  
• Should be left in the bedroom not taken outside - NSFW
  
  
• Most phallic item has to be Big Ben - LEGO
  
  
• Most Geeky ... well duh... no explaination needed - LEGO
  
  
• A Book of Learning to be better at my job. - Random Items
  
  
• Need to stay alive and cook on a deserted island - Cooking
  

Lodge is really your best bet for new cast iron, keep an eye on amazon and they frequently have killer prices.

FYI, Amazon Basics brand has their own cast iron and I bought one out of curiosity because it was like $9 on sale, and it was total junk. super thin, and extremely rough surface. I weighed it at 2120 grams versus 2550 for a lodge of the same size.

I dropped it on the concrete floor in my garage to see how tough it was and it broke in two pieces. it was a moderately fun $9 spent.

I suppose THESE in aluminum aren't terrible for the budget minded, You can find several different varieties for around 15-20 bucks. They include folding spork, bamboo spatula and other goodies.

The One Egg Wonder is popular with the UL community, just chop that handle off. Be mindful of the "one egg" deffinition as this pan is 4.75" around, i.e. SMALL but lightish.

If you want something that actually functions as a frying pan, I use THIS but it comes in heavier @ about 10.5 oz. I use it rarely but it actually works for frying where the THIN titanium/aluminum pans do NOT.

You must properly "season" the MSR pan, but it works beautifully.

You could get some cute kitchen gadgets like this pan, Nessie ladle, kitty measuring cups, Dinosaur pasta thingy. If your kitchen has a window some cute curtains might help? Or cute kitchen towels. A cute apron maybe? If you're wanting to revamp the kitchen, maybe paint the walls a new color? Or swap out the handles on the drawers and cabinets

Jamie Oliver sells one with his name in the UK.

Otherwise I'd recommend these three.

Le Creuset Enameled 10 inch square grill pan

Lodge 10 inch standard

Lodge 12" shallow

I can't find the specific pan used in that video. It's likely European. In general, I think the 12" Lodge will do the trick and is economical. Good luck!

I bought these Analon pans about four and a half years ago. They are still non-stick, and I use them both several times a week for eggs. They're probably more expensive than most non-sticks, but not by a lot. I'd call these mid-range.

Low-range, at about $12, T-Fal is very good. It was picked by America's Test Kitchen.

Personal opinion, don't even bother with more expensive non-sticks. Unlike stainless or cast iron skillets, they WILL eventually wear out and need to be replaced.

With any non-stick pan, their longevity will be determined by their care. No-abrasives, no dishwashers, no metal utensils, and don't overheat them.

https://smile.amazon.com/gp/product/B00B4UOTBQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

It's not cheap, but I've had it for years and it's pretty indestructible. It's not the thin chemical non-stick coating, it's the cast iron covered in black enamel. I've put it in the oven, on the grill, in the dishwasher, it's been dropped, scraped and burned, and there's absolutely nothing wrong with it.

It’s totally non-stick if you’re cooking meat, but you’ll need to use plenty of fat if you’re cooking eggs.

​

Edit to add description in case link doesn't work:

Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Cerise (Cherry Red)

The eggs? Yeah, they come out almost perfectly round because I cook them in a little one-egg pan like this.

Nah. On Amazon they go for 28$. That's the 10". I like cast but carbon steel is perfect for a ton of stuff (and way lighter!). I've got a 10" lodge sitting in with my cast on the stove right now.

I'm an otter. And what do you do? Swim around on my back and do cute little human things with my hands. I don't even know what this means tho.

Cuteness.

This skillet is on my kitchen wishlist and I wants it precious

A skillet is just a frying pan. In the US they use skillet, frying pan and fry pan pretty interchangeably. In the UK we often use skillet for non enamelled cast iron frying pans as they will likely have been imported from the USA (or were made for the US market, or were inspired by it) so keep the name, e.g., "Lodge 26.04 cm / 10.25 inch Cast Iron Round Skillet/Frying Pan" on Amazon UK is made in the USA so keeps the name.

I mentioned "non enamelled" because we still call Le Creuset enamelled ones frying pans here even though they are skillets in the US, e.g.,

Le Creuset Signature Iron Handle Skillet (Amazon US) vs CAST IRON FRYING PAN (Le Creuset UK).

A "cast iron griddle pan" is just a "cast iron griddle pan" or maybe "grill pan" if you prefer. It's a frying pan with ridges.

I needz a skillet, especially that skillet because look at how cute it is! In all seriousness, though... I really do need a skillet because my boyfriend and I only have one and it's always dirty because we always need it ha... so... we needz it. We needz a lot of things but currently, that's high on my list. So are pots... and other kitchen appliances. I finally got a vacuum, which is awesome.

Wait I can use mason jars on the blender. Dang it, that's really useful to know!!! You just changed my smoothie making for life!

I agree, most gadgets should be multipurpose. I only have a few I do single purpose (Aebleskiver Pan)

I adore my 8" and 10" Vollrath skillets. Take care of them and they last forever.


Vollrath (Z4008) 8" Wear-Ever® CeramiGuard II Fry Pan w/ Handle

Vollrath (Z4010) 10" Wear-Ever® CeramiGuard II Fry Pan w/ Handle

If you are serious you need to buy a carbon steel skillet.

edit: https://www.amazon.com/Lodge-CRS10-Skillet-Pre-Seasoned-10-inch/dp/B005U93RYC

I guess they are only about 33% lighter, so maybe a lightweight nonstick like others recommended is better but I still like the carbon steel.

We use one of these to make the eggs. Only does one at a time, but they're perfect for English muffin sandwiches: http://www.amazon.com/gp/aw/d/B00068UTJI/ref=mp_s_a_1_2?qid=1393980420&sr=8-2

I am assuming you are using a Ti pot and in my experience they aren't good for any cooking that doesn't involve boiling water. Even a simple task such as sauteing some onions or browning up a bit of spam I found my Ti pot's performance abysmal. Heat transfer is bad, there's bad hot-spots, food burns and sticks to the bottom.

If I were going to attempt a trail burger with my normal backpacking stove and trying to stay as light as possible the meantime I would use my One Egg Wonder Pan by T-fal. https://www.amazon.co.uk/T-Fal-Wearever-A8570084-Wonder-Griddle/dp/B000GWG14Q/ref=sr_1_2?ie=UTF8&qid=1491708116&sr=8-2&keywords=one+egg+wonder

I have had great success with this little pan even on my alcohol stove. The pan has ridges cut into the bottom which I think aids in heat transfer and even heating. I've been able to fry perfect eggs, make pancakes, hash-browns, and cook breakfast sausage. None of those things I would dream of trying to cook in my Ti pot.

I feel like this pan could pull of a hamburger patty pretty well. You might have to cook it low and slow to fully cook the center without burning the outside. Maybe I'll try it out tomorrow if I'm bored.

The expensive brands in that same price range:

All-Clad, Le Crueset, Henckel, and Mauviel.

This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.

At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.

-------

Here's a list of things they could get (an entire kitchen revamp) for under $1000:

A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)

Anova sous vide cooker for $110. Toys are fun.

Lodge enameled dutch oven for $60

Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20

Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).

Scrapers (super important!) and maybe silicon handles for $10

and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).

An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.

If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.

Other things:

OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.

The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)

---------

Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)

If going with regular handles and instapot, $850 <--- my choice

If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice

If going with regular handles and regular slowcooker, and no sous vide ~$650

Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400

Get yourself one of these, or better yet, one of these. The batter is insanely easy to make.

https://www.amazon.com/T-fal-2100086427-Professional-Thermo-Spot-10-25-Inch/dp/B000GWK2X2/ref=sr_1_3?keywords=10+inch+teflon+pan&qid=1558547085&s=gateway&sr=8-3 is one,

https://www.amazon.com/T-fal-2100086427-Professional-Thermo-Spot-10-25-Inch/dp/B000GWK2X2/ref=sr_1_3?keywords=10+inch+teflon+pan&qid=1558547085&s=gateway&sr=8-3 is another.

They don't use the word "teflon." I suspect a lot of folks are running away from the word because of marketing, which is a bit silly, but I feel completely comfortable telling you that's teflon.

Can't wait to try this! These sound perfect for takoyaki too, only equipment you would need is the pan!

Vollrath Ceramiguard pans are the best no-stick pans ever.

I have this pan and it works great. T-fal Specialty Nonstick One Egg Wonder Pan

Hey, Amazon's own cast iron products are now available!

AmazonBasics Pre-Seasoned Cast Iron Skillet Pan, 12 Inch https://www.amazon.in/dp/B073Q8P6CK/

AmazonBasics Pre-Seasoned Cast Iron Skillet Pan, 10.25 Inch https://www.amazon.in/dp/B073Q8RYQM/

Amazon Brand - Solimo Cast Iron Saute Pan (30cm, 2750ml, Red Enamel) https://www.amazon.in/dp/B07P8VWJ6M/

Amazon Brand - Solimo Cast Iron Grill Pan (26cm, 2250ml, Red Enamel) https://www.amazon.in/dp/B07PC1QXZN/

Amazon Brand - Solimo Cast Iron Dutch Oven with Lid (30cm, 7.7L, Red Enamel) https://www.amazon.in/dp/B07P5NN1G9/

Amazon Brand - Solimo Cast Iron Fry Pan (21cm, 1350ml, Red Enamel) https://www.amazon.in/dp/B07P7QXPX3/

Much thanks for the catitude. I want that pan!!!

Edit: this

I like you, that's why I suggested the 15 1/4" pan. Quick and painless. Otherwise I would have suggested one of these jobbers.

Echoing the other statements here that there really is no such thing as a BIFL frying pan; heat, oils etc will eventually wear it down. The one pan I have used in just about every kitchen I have worked in and I use religiously at home is the Vollrath Wearever series:
http://www.amazon.com/Vollrath-Z4010-Wear-Ever%C2%AE-CeramiGuard-Handle/dp/B003ZTNLFO

This one is a 10", which is good for all purpose, but if you make a lot of eggs, I would suggest the 8" as it is just a little bit better for flipping.

I think this is adorable!

MC-2 is a set, and only has an 8 inch frying pan. I was looking to get a nice big frying pan so I could use it for almost anything I throw at it. I'm thinking something along the lines of a 12, or even 13 inch frying pan. Can you suggest anything in particular? I was going to opt for either this 12inch or this 13 inch.

I give you the egg pan


For me makes a perfect circle with 2 eggs to go on bagels, hard rolls, and toast. I can even flip my eggs sans spatula (most of the time).

You don't need to spend three digit numbers for a pan. That sort of prices are for copper pans. I got a de Buyer for frying and searing things. Not too expensive and I'm confident that it will last.

You might want to consider getting a professional level pan. I use a 10" Vollrath omelet pan that I would recommend. Check them out:

Amazon

Ace Mart Restaurant Supply

They have the option for a lid for the omelet pan too, and total cost is about the same.

I am looking for something to cook stuff in that I wouldn't do in the cast iron. We have a 12 inch multi purpose pan (but I don't like not having the long handle personally). Calphalon Tri-Ply 12-Inch Stainless Steel Everyday Pan with Cover https://www.amazon.com/dp/B003L0WE78/ref=cm_sw_r_cp_api_FlrJyb54ZZ0TV.

I would probably cook anything in there that was too acidic for the cast iron, maybe experiment and try steak, and chicken in there anyways to see how it compares to cast iron. I'd probably also do stir fries, and try larger breakfasts that are too big for my 8 in ceramic.

So you think it would be too redundant with the 12 inch pan we have? (And I should get over the handles?)

Currently my cookware consists of the 12 inch multi use pan, an 8 inch Greenpan ceramic (mostly for eggs), a 10 inch lodge cast iron and as far as pots we have 1 and 2 1/2 qt non stick cheapo and a 6qt pot also cheapo non stick (something I got from target years and years ago in college)

this. though i hear carbon steel pans are pretty good with eggs and such.

> http://www.amazon.com/Buyer-Mineral-Inch-Fry-Pan/dp/B002S52X1E/

you can tell them to fuck right off for $65 though. shouldn't be paying more than $30 for this specific pan.

Also, everyone acts like a cast iron skillet is some top-tier luxury. They're [$13](http://www.AmazonBasics.com/ Pre-Seasoned Cast Iron Skillet Pan, 10.25 Inch https://www.amazon.com/dp/B073Q8RYQM/ref=cm_sw_r_cp_apa_i_hUgrDb99281TN).

I can't imagine there's any performance advantage over a $50 commercial pan since you won't get much better at heat distribution than solid aluminum.

If you have the means I'd swap it for this. https://www.amazon.com/dp/B000GWK2X2/ref=cm_sw_r_cp_apa_uOJlybTAW02QW

Or better cast iron. Teflon is inert but also a carcinogen.

u/HideHideHidden recommended these pans.

This one:
http://www.amazon.com/gp/product/B001QJEWB2/

I usually end up trying to counter-balance it somehow, and it's fine if I have the lid on. But the lopsided balance makes it iffy to pan-fry with.

A pan for æbleskiver!

Here's one from Amazon.

Here's a recipe for the actual æbleskiver

Note: The first ones you make will probably not be perfect. This is ok. You need to learn how to do it, and the failures just means more æbleskiver for the chef. :)

This is about the most Danish Christmassy thing you can get.

I use a mini frying pan. I saw it last time I was at Walmart, and couldn't say no!

i have that frying pan, it's the one-egg wonder!

Norpro aebleskiver?

And here ya go
https://www.amazon.com/Lodge-CRS10-Pre-Seasoned-Skillet-10-inch/dp/B005U93RYC/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1466326297&sr=1-2&keywords=carbon+steel+skillet

I use this. http://www.amazon.com/gp/aw/d/B000GWG14Q/ref=redir_mdp_mobile?pc_redir=T1

I mean, it’s supposed to be this one so no, I think? https://www.amazon.com/gp/aw/d/B00004SBI7/ref=ppx_yo_mob_b_inactive_ship_o0_img?ie=UTF8&psc=1

What's the difference in results between using an egg ring and a mini egg frying pan?

Le Creuset Signature Iron Handle Skillet
https://www.amazon.com/Creuset-Signature-Handle-Skillet-4-Inch/dp/B00B4UOTBQ/ref=sr_1_fkmr2_1?ie=UTF8&qid=1487420830&sr=8-1-fkmr2&keywords=Le+Creuset+Cast+Iron+Skillet+Pan%2C+23+cm+-+Cerise

this looks good for the price?

https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78/ref=sr_1_6?ie=UTF8&qid=1538884988&sr=8-6&keywords=12+inch+stainless+steel+pan&dpID=41TXynMohUL&preST=_SY300_QL70_&dpSrc=srch

This is what your omelettes are being made with in almost every kitchen https://www.amazon.com/Vollrath-Z4010-Wear-Ever-CeramiGuard-Handle/dp/B003ZTNLFO

u/DickMasterson. Your spatuler sucks. If you use some old fashioned solid plastic spatuler it's going to rip that egg up. Upgrade, duuuude. Get a silicone spatuler, as flat as possible because some have big old bumps where the internal metal skeleton pokes through, and slide that paper-thin edge under the egg.

Also, get yourself a one egg wonder frying pan. It'll keep the egg together and build it up thicker, less susceptible to breakage. With the small pan and bendy flipper I haven't broken a fried egg in years.

Here's a link to the recipe: https://kickassbaker.com/cauliflower-crust-breakfast-pizza/

INGREDIENTS

• 1 frozen prepared plain cauliflower pizza crust, such as Caulipower or Trader Joe’s
  
• 6 large organic free range eggs, lightly beaten
  
• 3 tablespoons full-fat coconut milk
  
• sea salt and pepper, to taste
  
• 1 tablespoon ghee
  
• 6 slices nitrate-free bacon or turkey bacon, cooked, drained, and crumbled
  
• ½ cup shredded parmesan cheese or dairy-free cheese
  
  

  INSTRUCTIONS
  

  
  

1. Bake Crust: Preheat oven to 425ºF. Place frozen cauliflower crust on a baking sheet. Bake 12-13 minutes, or until lightly browned. Remove from the oven and set aside
   
2. Prepare Eggs: In a medium bowl, whisk together eggs and coconut milk. Season with salt and pepper. In a large skillet, melt the ghee over medium heat. Add eggs and scramble over medium heat until set. Spoon cooked eggs evenly over cauliflower crust. Sprinkle with bacon and top with cheese. Return to oven and bake for 5-7 minutes, or until cheese is melted. Remove from oven and cut into slices

I know you're asking which of the two options to keep (and my answer is the stainless, because as much as I love cast-iron, if I had to only use one for the rest of my life, the stainless is more versatile), but to consider for the future: you can buy enameled cast iron skillets! Cuisinart, Lodge, Tramontina, and Le Creuset all have them. Both the exterior as well as the interior cooking surface is enameled on all of these, even though it doesn't look like it in the photos.

Edit: I suck at formatting.

I got one of these for Christmas, as I'm tired of buying replacement Caphalon pans every six months.