why the fuck is finding a good pan so hard?

[Anonymous No.13523718]

was thinking carbon steel or stainless, which have you had the pest luck with?

[Anonymous No.13523732]

links to pans pictured:
https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_120?keywords=pan&qid=1579227228&s=home-garden&sr=1-120
https://www.amazon.com/dp/B005U93RYW/?coliid=I2LULPVQGT0LMX&colid=1960COFVP50S1&psc=1&ref_=lv_ov_lig_dp_it
https://www.amazon.com/dp/B002AQSWMA/?coliid=I3SWIZCBHBXW3J&colid=D5P6N8U5326U&psc=1&ref_=lv_ov_lig_dp_it

[Anonymous No.13523737]

>>13523718
why do you have to make everything so difficult? look up some fucking reviews, perhaps go to a store and ask for some guidance, jesus christ

[Anonymous No.13523738]

It's not, just stop being retarded

[Anonymous No.13523774]

>>13523718
I want to buy a carbon steel flat bottomed wok... but I only have those basic electric coils, I don't know if having a wok is even useful if you can't superheat it with flames

[Anonymous No.13523782]

>>13523718
Carbon steel.

[Anonymous No.13523807]

>>13523718
buy stainless steel allclad or demeyere and never buy another frying pan again.

carbon steel is everything that's a pain in the ass about stainless steel and cast iron combined.

[Anonymous No.13523826]

>>13523774
>flat bottomed wok
>flat bottomed
So you want a wok that doesn't do what a wok is supposed to do? Huh.

[Anonymous No.13523844]

>>13523826
just as a replacement for a normal pan
I don't see a point in getting an actual wok without the right stove for wok things. I wouldn't be able to superheat the bottom while leaving the sides comparatively cooled anyways

[Anonymous No.13523865]

>>13523844
So why get the wok? The surface area on the bottom will be super small.

[Anonymous No.13523871]

>>13523718

[Anonymous No.13523886]

>>13523865
I live down the street from the best asian restaurant supply store in the country and could find a deal on a quality one
Also want to get into chinese cooking because of all the chinese markets around

[Anonymous No.13523896]

>>13523871
10" allclad is way too small. you need the 12" because of how sloped the walls of the pan are. that 10" pan will have barely an 8" cooking surface.

[Anonymous No.13523914]

>>13523871
>buying counterfeit pans on ebay
BIG cringe. What the fuck you doing man?

[Anonymous No.13523919]

>>13523871
definite fake. way too cheap.

[Anonymous No.13523924]

>>13523886
Where you live?

[Anonymous No.13524056]

>>13523718
If you are only going to have one pan stainless is the way to go. Carbon if you want a special steak searing pan

[Anonymous No.13524065]

>>13524056
you know what the difference between searing in a stainless pan and a carbon steel pan is?
nothing

[Anonymous No.13524077]

>>13524065
Ok then dont bother with carbon.

[Anonymous No.13525122]

>>13523718
buy creuset for cast and allclad for stainless. it's not hard

[Anonymous No.13525556]

>>13523914
>>13523919
Capital cookware is 100% legit, they sell over stock factory seconds and floor models and everything comes with factory warranty. You can call or email all-clad and ask if they are an authorized retailer.

[Anonymous No.13525567]

demeyere is the best. all clad is next best and the most recommended. cuisinart multiclad is almost as good as all clad though and you can get a 12 piece cookware set for the price of one all clad skillet.

[Anonymous No.13525601]

Get a decent quality stainless steel set. Cant go wrong.

[Anonymous No.13525832]

>>13523865
>So why get the wok?

Flat-bottom woks can be super convenient for non-wok foods, e.g.:

when you fry something and then you want to fry the next thing but don't want the first thing fried any further - you could of course dump the first thing off the pan, but with a wok you can have the new thing in the bottom, frying, and the old thing up along the sides.

when you want to heat something where you want a wide-mouthed container but a small heating surface - it happens sometimes that I've got a small thing I could easily cook in e.g. a saucepan, but would like more space to work with.

Obviously get regular pans and pots first for all their many uses, but if you have the space for it, a flat-bottom wok has uses.

[Anonymous No.13525834]

>>13524077
>Ok then dont bother with carbon.

>Two things are equal in their good qualities but unequal in their bad qualities
>Therefore don't get the one with fewer bad qualities

Neck Yourself.

[Anonymous No.13525846]

>>13525556
>100% legit
That’s good to know.
Wouldn’t want illegitimate cookware, would we?
Retard.

[Anonymous No.13525876]

>>13523718
If you know how to take care of your pans, carbon. It works as well as stainless and also has non stick quality if you season it. Downside is that it will rust if you don't keep it dry.

[Anonymous No.13526050]

fuck cast iron pan

[Anonymous No.13526073]

>>13525876
No point in buying carbon steel for anything other than a wok. A high end stainless pan wins in every single category including not having to worry about rust.

[Anonymous No.13526085]

I get most of my pans for free when rich morons throw them out.

Got a mauviel copper wok the other day that someone threw out, $400 MSRP, I paid literally nothing.

[Anonymous No.13526088]

>>13526050
pour in some wine while it's hot
cleaning takes 30 seconds at most

[Anonymous No.13526093]

>>13525846
Do you have autism? What the fuck do you think counterfeit cookware is? Its illegitimate isnt it dumbass? This board is trash

[Anonymous No.13526096]

Here is the true patrician answer: buy one (1) good clad stainless 12" pan, and one (1) cheap nonstick pan from Walmart. This will cover anything you need to do, period.

[Anonymous No.13526386]

>>13525846
>Wouldn’t want illegitimate cookware, would we?

No. We wouldn't. Because if they're not All-Clad, they don't have All-Clad's fat stack of cash to get sued out of them if they sell lead-filled cookware.

[Anonymous No.13526400]

>>13523774
I just got a cast iron wok for christmas and the base is VERY small but those coils will get it to proper temp if you give it like 7 or so minutes to pre heat on high

[Anonymous No.13526411]

>>13526050
what did you even try to cook?

[Anonymous No.13526541]

>>13526411
looks like potatoes

[Anonymous No.13526667]

>>13526541
why do people think "nonstick" means they don't need to use oil?

[Anonymous No.13526670]

>>13526050
don't cook so hot, retard

[Anonymous No.13526714]

Anyone tried KitchenAid shit?

[Anonymous No.13526821]

>>13526714
stay away from most kitchenaid stuff. listen, brands like allclad and demeyere might seem expensive up front but considering that a piece of their cookware will last longer than you will live it's actually very cheap. just spend the money and be done with it.

[Anonymous No.13526931]

>>13523718
this is currently the best deal available. one of the best frying pans money can buy and it's on a massive sale and it's coming with a lid.

https://www.cutleryandmore.com/demeyere-5-plus/stainless-steel-fry-pan-lid-p138685

buy this now while you can people. shit like this doesn't happen everyday.

[Anonymous No.13526968]

>>13523718
Just buy stainless, they last forever. Some asshole will try to sell you on a nonstick carbon steel pan where the surface will rub, another will try to convince you iron is the way to go, or some other exotic material because its "heat distribution properties" as though its anything more than an academic difference.

Buy stainless, clean it with dawn dishsoap and every once in a while hit it CLR or some other mild acidic cleaner and rinse it real good. If you wanna keep it shiny cuz muh aesthetics hit with some polishing compound eventually. Make sure they're made in a first world country so you know they didn't skimp on the chromium or nickel content.

[Anonymous No.13527526]

>>13526968
Literally this.

[Anonymous No.13527729]

>>13526931
This is a really good deal. Everyone else sells this same pan for $159 without the lid.

[Anonymous No.13527936]

>>13523718

[Anonymous No.13528090]

>>13523718
Cant speak to top end stainless but all-clad d3 seems to be the consensus on bang for buck.

Have found true love in the form of carbon steel and have two debuyer pans that are my favorite pieces. Mineral b pro series. Worth it.

>>13523774
It's not. Wanted to and pushed hard on using a wok for a while but it just isn't worth your time without an appropriate burner. Can be fun in nice weather out on the grill using a metal tube to contain and focus coals. Add small pieces of hardwood to top for flame up the sides. Good times.

>>13523807
>carbon steel is everything that's a pain in the ass about stainless steel and cast iron combined.
Please elaborate because this statement makes no sense to me.

>>13523886
If you dont live down the street from the wok shop then no you don't.

>>13523896
Size requirements are dependent on use.

>>13525601
>buying a set

>>13525876
This

>>13526073
But....carbon steel is more nonstick than stainless...

>>13526667
TV

>>13526821
I find it amazing how people lack the ability to understand this and pinch pennies on things they use every day of their lives.

>>13526968
I dont deny that stainless has its place in a kitchen but I find it best when planning for deglaze or using with acidic foods. For everything else I prefer cast iron or carbon steel.

[Anonymous No.13528097]

>>13527729
It is VERY likely that it is a Chinese counterfeit. Don't trust anything from a seller that cannot be verified as a legitimate seller (even if they claim to be). There could easily be lead and other shit in there. Don't try to save $50 and put your health in jeopardy.

[Anonymous No.13528123]

>>13528097
It’s not counterfeit, it’s old stock. Demeyere has gone through several names for their 5 ply stainless line. All of them are the same construction but the finishes and handles have been tweaked over the years. This is just an older version of the exact same pan they are still selling which is why they’re selling them cheap.

[Anonymous No.13528148]

>>13528097
Cutlery and More is a trustworthy seller. They’re just the online arm of a Chicago based cookware retailer.

https://www.chicagotribune.com/news/ct-xpm-2001-02-12-0102120196-story.html

[Anonymous No.13528253]

You wouldn't know a good one if it

[Anonymous No.13528258]

>>13528090
>I dont deny that stainless has its place in a kitchen but I find it best when planning for deglaze or using with acidic foods. For everything else I prefer cast iron or carbon steel.
Cast iron is such a meme in internet cooking spheres, way too much maintenance for such little benefit. I dont see the benefit at all of carbon steel at all.

The reality is that for most people simplicity is best, and that typically means one pan.

[Anonymous No.13528298]

>>13523718
Carbon steel pans are shit. Just because it's "foreign" and "exotic" does not make it good.

[Anonymous No.13528306]

>>13528298
Wrong.

[Anonymous No.13528374]

>>13523718
>buy highly recommended Tramontina 10-piece set
>buy highly recommended nonstick 3-piece set
Best two purchases I ever made.

[Anonymous No.13528464]

>>13528374
>buying sets

[Anonymous No.13528468]

>>13528306
But it is. Garbage. Get real pans you hipster.

[Anonymous No.13529356]

>>13528468
Agreed. Retards love carbon just because “normies” buy stainless.

[Anonymous No.13529974]

I'm not sure how people are getting mad over a pan
I'll stick to my $15 10" carbon steel that never sticks
enjoy your $100 stainless steels that are impossible to cook on unless if you follow a very specific procedure lmao

[Anonymous No.13529984]

>>13528464
>why yes, I only buy single pieces of cookware at the worst possible value, how could you tell?

[Anonymous No.13529988]

>>13528464
>iphone filename

[Anonymous No.13529990]

If you want carbon steel you need to season it properly, that requires 10k BTU. At least.

https://www.youtube.com/watch?v=UGXGJD2xTzQ

[Anonymous No.13530511]

>>13523826
You can still toss in a flat bottom wok. Ultimately just needs to be thin and on a high burner.

[Anonymous No.13530739]

>>13526085
>copper wok
Meme

[Anonymous No.13530881]

>>13529974
Enjoy your terrible and uneven heat distribution. God bless.

[Anonymous No.13530962]

>>13529356
>Agreed. Retards love carbon just because “normies” buy stainless.

Normies by teflon-covered aluminium, I fucking *wish* stainless steel was priced at normie pricing.

[Anonymous No.13531659]

>>13530962
>Normies buy teflon-covered aluminium
Even worse now they are buying pans with that awful "ceramic" coating. Making it even more likely they will have shitty experiences and give up on cooking.

[Anonymous No.13531696]

>>13531659
I have some stainless steel pots. In the same series, you can get Same Pots But With Ceramic Layer and it's "Extra Tough" and "Abrasion Resistant" and "Don't Use Steel Tools."

...

Wait let me read that last one again.

"Don't use steel tools."

Ok so it's exactly as useless as teflon and should be avoided, got it.

[Anonymous No.13531723]

>>13531659
Ceramic coatings do work and are a viable alternative to Teflon without the nasty chemicals but you have to care for them. You can’t use abrasive things like rough sponges on them. I’ve had a small ceramic coated pan for cooking eggs for the last three years and it works perfectly. I don’t even have to use oil if I don’t want to. Wipes clean with a paper towel.

[Anonymous No.13531820]

>clad stainless pan
>cheap nonstick pan that you replace every couple of years
This is the only true answer.

[Anonymous No.13532141]

>>13531820
>the virgin nonstick
>the chad stainless steel