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What's your healthiest and favorite cookware products? Let me know down below! Cheers!
ОтветитьYour link for the Thermapen doesn't take you to the same product in your video. It takes you to an AB limited edition. They do still sell the one in your video.
ОтветитьThere is more than one grade of cast iron. Depends on the grade and density and intended use and hardness.
There is black, green , grey and blue. Cast iron. Some cut easily, some warp all have various properties that are usefull. Some will be just the name you pay for o the item.
I am not a manufacturer but have been an engineer and work with cast iron and other materials too.
I like my vintage Corning VISION ware collection. No metallurgical issues oven, microwave, gas and electric stove and oven safe. It won't do induction but since induction needs the burner surface to be as big as the bottom of the pan to prevent uneven heating that leads to cooking problems and warped pans, I've decided against using it. It also effects electronics so I am concerned about other magnetic field issues that may not have been discovered yet. I have glass top electric and propane gas stove tops and ovens, so the VISION goes exclusively on the glass tops, and I also have stainless (All-Clad) and cast iron (Lodge) for the gas stove tops. I've considered getting some enameled cast iron, but I don't want to deal with the cheaper brands that often have rougher and/or blemished coatings inside so LeCruset would be my choice. Sadly, I can't justify the cost unless I can find some used, but that's unlikely too. I will never get a non-stick coated pan and have yet to trust the new age ceramic coated surfaces simply because I don't know the technology behind it and would like to validate that it is indeed a ceramic and not a manufactured process being marketed as a ceramic because of its qualities. Spending $100+ on a single piece of cookware is not something that I'm willing to do at the age of 60. If I were younger and would get more use out of it, then I would buy complete sets of high-end stainless and enamel cookware.
ОтветитьWhen buying an enameled Dutch Oven take into consideration the size of your sink and your kitchen. The sink park is obvious but as someone who owns a 7qt your living area will get very hot if not used on cool days.
ОтветитьWhen you say the more carbonization they get the more nonstick they become, I think you mean polymerisation. It's oil that makes the pans nonstick. Carbonization is burnt on bits of fiber and sugars from food.
ОтветитьIf I can afford the best pots and pans, I might not be cooking all that much.
ОтветитьI just heard on a different channel that the Maid-in is not that great....geez...I have Calphalon for years....No problem with them. I use the proper utensils so I won't damage them.
ОтветитьWow
ОтветитьHi, I was thinking of purchasing a couple of the Xtrema pans. You just gave them a quick mention. Do you think they’re good pans worth the investment?
ОтветитьThe only Green Pan I ever owned was terrible.
ОтветитьMy family considers me a big cheapo and I don' give a damn. Even if I were a millionaire, hell I'm not even a thousandaire I don't like throwing money down the drain on anything, especially food. I own one Made In non-stick skillet and it's pretty good but I don't like like the rivets protruding on the inside of the pan because foods like scrambled eggs get inside or behind the rivets and I have to wash the som-batch with a toothbrush. I'm the type of person that hates returning crap that I don't like and so I end up eating the damn merchandise and never do business with that company again. That La Creuset pan looked pretty cool, so I may give it a try. the reason being is that I"ll be turning 70 in a few months and I've gotta cut down on some of the contaminants. I wanna be able to drink a little more bourbon and smoke a few good cigars before I go. thanks for the info and I'm gonna curse you if I don't like it.
ОтветитьVery informative video. I think it would be great to get your take on Calphalon, All-Clad, and Cuisinart. Especially in regard to the leaching of metals. Are they just hype. We have a mish-mash of different brands and makes of pots and pans in our kitchen. I have often lamented that with the number of kitchenware products that we have in our kitchen (and garage), we could cater to the cast of "Spartacus!'
Ответитьall oils heated up to and over 100degrees become cancerogenic thats cancer. you cant win can u
ОтветитьReally liked video about all the different pots and pans. Love to have some of those pieces but just can't afford it at this time. Thanks very much for the explanation.
ОтветитьThank you for this video. I am looking to purchase a new skillet and have a friend who loves to cook and starting his first kitchen so I forwarded this video for him to know how to invest in quality cookware. Bibby
ОтветитьTry Vermicular (Japanese cast iron cookware)
ОтветитьVegitable and seed oils are killing us.
ОтветитьMy daily go to is Lodge cast iron. If you take care of it properly you have a great pan forever.
ОтветитьChef after over a month of researching pots and pans, you have convinced me to make my first and hopefully last stainless steel set a Demeyere. I wanted to ask you if there were any promotions or events to look out for so as to get the best possible deal as they are fairly pricey. I understand I'm paying for superior quality but I don't want that to prevent me from finding the best deal for what I want. Thank you for your time and effort!
ОтветитьBrandani, Italian, thin cast iron that is slick after seasoning. I seasoned with Ghee butter at 400 degrees 3 times. They are now non stick pans. Brandani also makes non stick with no chemicals in the coating. Believe it or not I actually bought 9 pans total some with the non stick coating and the others, including 2 wok's with no coating just the lovely cast iron. Love, love these pans. On top of that they were priced from $14, $18 and the wok's were $25. I bought them in Home Goods. I scoured many stores in my area for as many as I could find so I will never need to buy pans again.
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