What pans are you guys personally using?

[Jovidah]

I would be really bummed if I couldn’t use my copper. I had a mediocre induction cooktop in the house I bought a few years ago, and I replaced it with gas. Much prefer gas…

Of course you prefer gas when you used a low quality induction cooktop... but that's a problem with low-end induction cooktops, not with the concept of induction. If you have one that isn't bargain basement level there aren't many downsides.

Copper... it's a bad investment at this point unless it's one of the newer induction-ready models. I always try to buy pans 'for my lifetime' and it's quite possible that sooner or later you'll simply no longer have the choice of cooking on gas. Over here entire neighbourhoods are already built without a gas connection.

 

[Jovidah]

A good gas stove is worth any incidental reduced life expectancy. There's nothing like the flame telling you it's "game on," and telling you exactly how much heat you're pouring into the pan by sight, once you can read it.

Even if the induction stoves solved the "round bottom carbon-steel wok problem" that is central to most of my cooking, and the "I'm not giving up my Griswold with fire ring problem," I don't think I'd be much interested.

I don't know about you but when I preheat my pans I cannot see the gas flame... I think on gas you cook more 'by sound'.
But really once you go beyond the low end junk induction stoves are fine.... woks are indeed not ideal but that can be solved by just using frying pans more (or wide bottom sauciers).
As someone who used to be in 'gas until death camp', after I got to use some stoves that didn't suck I have to say I don't mind them anymore.

 

[Jovidah]

If you’re speaking of the “study” cited by a congressman about the correlation between respiratory disease such as asthma and living in a home with gas appliances, this is miles away from being “pretty good evidence.” Like most epidemiological studies, it is extremely weak, because it does not measure anything. Living in a house with a gas stove is used as a proxy for “exposure to gas,” but the latter is unknown because there is no actual measurement of anything. There are other glaring weaknesses to the study. The attack on natural gas - a cheap and plentiful source of life saving energy for millions - is criminal.

You're just sticking your head into the sand. Yes from a culinary perspective cooking on gas is nice, but there's quite a body of evidence pointing at how it's not good for indoor air quality. Dutch independent research organisation (TNO) came to the same conclusion. Of course you can ameliorate this somewhat with investing in proper ventilation, but few houses actually have ventilation that's good enough to truly fix this. Even if some of the evidence linking it to specific illness / disease isn't clear-cut, the fact that it's clearly polluting the indoor environment is indisputable.

What's criminal is not 'the attack on gas' (a resource that is both finite, polluting, and for many countries a geopolitical liability), but this medieval conservatism that's wilfully ignoring scientific evidence and spreading misinformation for the sake of fossile fuel stakeholders and 'doing things like we always used to'.

 

[Arkman]

Of course you prefer gas when you used a low quality induction cooktop... but that's a problem with low-end induction cooktops, not with the concept of induction. If you have one that isn't bargain basement level there aren't many downsides.

Copper... it's a bad investment at this point unless it's one of the newer induction-ready models. I always try to buy pans 'for my lifetime' and it's quite possible that sooner or later you'll simply no longer have the choice of cooking on gas. Over here entire neighbourhoods are already built without a gas connection.

I do buy my pans for a lifetime. My 2.5mm copper Mauviels I intend to hand down to my kids (along with my Le Creuset dutch ovens and my Lodge cast iron skillets). I will find a different neighborhood to live in rather than not having a gas stove!

 

[sumis]

well, a gas stove ≠ a gas stove.

i've used plenty of really crappy gas burners in different homes, where i'd instead would have preferred a recently made electric glass top stove (which can be surprisingly fast and super stable/predictable). and of course, the same goes for induction – most suck, just as most gas stoves in homes suck.

it's a question of the implementation of the hardware – combined with the unwillingness of the cook to admit their limitations (and, of course, lets not forget the socialist conspiracy trying to take away all the fun for me, myself and i).

now, in the best of worlds, i'd have a commercial gas stove combined with commercial induction + a french top.
but this isn't really feasible in most homes.

.

 

[Jovidah]

I will find a different state or country to live in rather than not having a gas stove!

FTFY.

 

[86general]

What's criminal is not 'the attack on gas' (a resource that is both finite, polluting, and for many countries a geopolitical liability), but this medieval conservatism that's wilfully ignoring scientific evidence and spreading misinformation for the sake of fossile fuel stakeholders and 'doing things like we always used to'.

Willful ignorance is not restricted to any political party or philosophy, and there are plenty of “stakeholders” not in the fossil fuels industry. Much of university science has been essentially taken over by governments who use their influence to push political agendas, and legitimate debate has been all but eliminated. Nowhere was this more on display than in 2020, when governments around the globe pushed a “scientific” viewpoint that contradicted countless epidemiological principals I was taught in med school. Today it’s gas (cooking, heating), tomorrow it will be something else. I hope everyone likes cockroach meat, because it’s coming.

 

[Twigg]

1) Older 12" Lodge cast iron pan, (smoothed inside)
2) All-Clad 12" D7 pan
3) De buyer mineral b 8" and 12.5"
4) Demeyere 7ply saute pan

I use 1 & 2 the most.

 

[Jmast]

Here's my current collections. Almost all of them collected from sales.

Stainless Steel:
All-Clad D5 12" Fry Pan
Demeyere Atlantis 9" Fry Pan
All-Clad Copper Core 8" Fry Pan
All-Clad D5 3-QT Saute Pan
All-Clad Copper Core 4QT Sauce Pan
All-Clad Copper Core 2QT Sauce Pan

Enameled Cast Iron, Cast Iron, and Carbon Steel:
Stuab 5.5qt Coccette
Field No. 8 Skillet (10 1/4")
Mafter Bourgeat 9 1/2" Fry Pan
Made In 12" Wok

I like most of them but use the Staub and Demeyere the most. The sauce pans are a little overkill but got them (and the rest of the All-Clad pans) from the factory seconds sale and couldn't resist. The only one I don't really recommend is the wok. Wish I had done a little more research and got a 14" wok instead.

Plan on getting a Fissler stock pot and a saucier next. Any opinions on the saucier? Originally wanted to get one of the Falk ones but changed my mind since I eventually want to get an induction stove.

 

[dhruan]

I need to go electric. I want to see if it improves my asthma. my doc said some of the byproducts of a gas stove can exacerbate things. dunno. worth a try since I still have time on this planet

Ah, yeah. You really should switch to induction (which is pretty dang awesome anyhow), plus, make sure that you have proper ventilation when cooking. Heating things to a high temperature tends to swish all kinds of funky particles in the air, with gas it is more prominent as there is an actual flame/burning vs. direct/induced heat like with stove tops/ranges that use electricity. Any fine particles floating in the air are not good for anyone's pulmonary health, and open flame and burning creates a ton of those.

 

[Qifgt]

I'm honestly surprised how little Staub and Demeyere are represented. I used to think All clad was the be all end all, but TBH I like my Demeyere's a lot better....

Baking sheets are all Staub for me.

Gotta agree. Nothing come even close to demeyere atlantis / pro line.
I had demeyere pro skillet ,which i gave my lil bro. Replace it with demeyere atlantis saute & ohh boy u never try perfect skillet befo it. Its just too daamn good.

My set atm:
Demeyere Atlantis SAUTÉ
Staub cocotte
Darto cs skillet
Yoshikawa yukihira pot

Next buy is vintage french copper sauce pot ,after i find atleast 2.5mm thick ,pref 3mm tho.
Then i want traditional jp rice cooking pot. (Might go with lc/ staub tho. Donabe is option too but ceramic stove..)

I try keep things minimal as possible & best quality money can buy.
Im def cry once ,buy once type of guy

 

[refcast]

Iwatetsu and another ductile cast iron pan brand from Japan

 

[Corradobrit1]

What do people think of Lagostina Academia?

 

[fortheloveofmoar]

Huge fan of the carbon steel

De buyers and matfer although… I do find them a touch heavy.

 

[rickbern]

Gotta agree. Nothing come even close to demeyere atlantis / pro line.
I had demeyere pro skillet ,which i gave my lil bro. Replace it with demeyere atlantis saute & ohh boy u never try perfect skillet befo it. Its just too daamn good.

My set atm:
Demeyere Atlantis SAUTÉ
Staub cocotte
Darto cs skillet
Yoshikawa yukihira pot

Next buy is vintage french copper sauce pot ,after i find atleast 2.5mm thick ,pref 3mm tho.
Then i want traditional jp rice cooking pot. (Might go with lc/ staub tho. Donabe is option too but ceramic stove..)

I try keep things minimal as possible & best quality money can buy.
Im def cry once ,buy once type of guy

Don’t let clay pots scare you off! You may need to learn how to maintain them properly but they’re awesome. I personally don’t use donabe for rice, I use a cheap Korean clay pot or a Chinese sand pot instead.

Traditional cookware is worth the effort

 

[Rangen]

Don’t let clay pots scare you off! You may need to learn how to maintain them properly but they’re awesome. I personally don’t use donabe for rice, I use a cheap Korean clay pot or a Chinese sand pot instead.

Traditional cookware is worth the effort

Even cheap glazed clay pots, the kind available in any large Asian market, can really improve a lot of dishes. There's some sort of magic there; I don't know what it is.

 

[rickbern]

I have this one in 1100 ml. It’s like the clay pot entry drug

https://www.amazon.com/gp/product/B08G38TW2Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

 

[antlerman]

Hey all,

Checking what you guys personally use for pans at home.

I got a great set of hand me downs that lasted a long time but the overall coating on them is wearing thin and I’m having consistent sticking problems

As such, I’m considering buying several pans / a set in the spring.

I’m considering going full carbon steel but a bit hesitant on the investment of time and energy to get them fully seasoned

Let me know about your favorite pans!

For carbon steel, make sure you scrub any coating off, and make sure you blue the pan before adding any seasoning. I've found pork fat to have the most success for me. Wipe a bit on a cold/warm pan -> scrub off with cloth or towl. Keep scrubbing until you can't see any oil at all, then heat it up until it stops smoking and repeat a few times. That will give a very glossy non stick coating. I've done that to my mineral B De buyer crepe pan, as well as my woks.
Also you may not need to replace the old carbon steel pans, just use barkeepers friend and a scrubber to remove the old seasoning and start again fresh.
Hope that helps.

 

[HappyamateurDK]

I have 4 pans I use 90% of the time.

• Ronny Bruk 28 cm ultralight cast iron pan.
• STUR 24 cm cast iron pan.
• Lagostina lagofusion 28 cm stainless pan.
• Demeyere 24 cm proline7 stainless pan.

I just love raw cast iron pans but also like stainless for acidic stuff. Very very rare, for delicate fish I use a Rösle ceramic coated pan. I cook on a induction cooktop and cast iron really shine on induction.

 

[Qifgt]

Don’t let clay pots scare you off! You may need to learn how to maintain them properly but they’re awesome. I personally don’t use donabe for rice, I use a cheap Korean clay pot or a Chinese sand pot instead.

Traditional cookware is worth the effort

I think like 99% dont work with electric stove ? Ceramic stove=“glass stove”
Or do i have such a big hole in my knowledge ? I know there is few brands like kinto. I like to get one which have inner lid

 

[Rangen]

I think like 99% dont work with electric stove ? Ceramic stove=“glass stove”
Or do i have such a big hole in my knowledge ? I know there is few brands like kinto. I like to get one which have inner lid

If you have an electric stove, you should also have an Iwatani.

 

[ENK]

I’ve been traveling for most of the last two years with my stuff in storage and have been able to cook almost everything in an 8qt Lodge enamel Dutch oven and a Yamada carbon steel frying pan (28cm) I got from Knifewear, plus the occasional cheap non-stick that’s in every furnished apartment.

I’d never tried carbon frying pans before and love the control it offers. The hand-hammered aesthetic of Yamada is cool, but I’m now itching to also try modern carbon.

All that said, I miss the rest of my lineup:
14” Joyce Chen flat-bottom wok
12” Lodge cast iron pan
12” All-Clad 3-ply stainless
10” Tramontina nonstick.

Would like to add:
- One of those big 14” stainless sauté pans with the high sides or a rondeau for volume cooking.
- Some vintage pre-war cast iron. Ideally the smallest size I can still fit a NY strip steak into.
- And a Challenger bread pan someday.

 

[Jovidah]

Gotta agree. Nothing come even close to demeyere atlantis / pro line.
I had demeyere pro skillet ,which i gave my lil bro. Replace it with demeyere atlantis saute & ohh boy u never try perfect skillet befo it. Its just too daamn good.

My set atm:
Demeyere Atlantis SAUTÉ
Staub cocotte
Darto cs skillet
Yoshikawa yukihira pot

Next buy is vintage french copper sauce pot ,after i find atleast 2.5mm thick ,pref 3mm tho.
Then i want traditional jp rice cooking pot. (Might go with lc/ staub tho. Donabe is option too but ceramic stove..)

I try keep things minimal as possible & best quality money can buy.
Im def cry once ,buy once type of guy

Falk still sells 2,5mm thick copper pans, no need to go vintage hunting.
The main drawback that kept me from buying any copper though is that most of them are not induction compatible.
And the ones that are don't necessarily come with the same amount of copper....or come with a ridiculous pricetag.

The Atlantis sauté is a bit of a difficult one for me. I've been tempted to buy it quite a few times, but I don't think you can toss ingredients as easily with the straight wall? I wished they just made a taller 28 cm frypan in the multiline series (or a 28 cm saucier in the Atlantis series... or added a rolled encapsualted rim on the 28 cm Apollo saucier).

 

[Taurahe]

My cookware set is intentionally pieced togethether.... 6qt 10qt and 14 qt stock pots, all try ply bottomed and quality brands. Hestan tri ply ss fry pan, misen 3 qt saucier, made in carbon steel fry, lodge cast iron enameled DO Japanese yokihuri pot. All. Most everything takes a 10 inch lid, and it is an efficient and quality cookware setup. I Don have various other pieces but they are not regular users, like a 14 inch saute pan.

 

[Olivia Brandon]

I stick with my Carbon pans,,,, Got them in all sizes....

 

[Mr.Wizard]

Calphalon Tri-Ply 3-quart "Chef's Pan" (saucier), and GSI Outdoors 10" Guidecast fry pan.

 

[coxhaus]

I have to fess up before we talk pans. I have a problem. I have more than 50 pans and pots. I don't need them all, but I still buy them. My wife now makes me give 1 away when I buy another one.
I have a lot of Le Creuset back when I cooked on electric for 13 years. I now have been cooking on gas for 18 years. Much better.
I have a lot of cast iron and carbon steel.
I have some copper with stainless lined.
I have 1 made-in rondeau 10qt.
Some big pots. Several large Rever Ware copper bottom pots. 25-gal beer, crawfish, pot, a large black Le Creuset pot around 16 qt
And my latest All-Clad mainly copper core.
I don't use a lot of my Le Creuset on my Viking gas range with the big burners. It tends to discolor the bottoms. This winter I have been using my new All-Clad 5.5 Dutch oven a lot, one of my favorites right now. I am keeping my DARTO 15-inch, ordered from this site, on my range for whatever like cooking croutons for salad. Bread fried in olive oil with salt, how can it get any better? And I have been using my 5 qt and 3 qt All Clad copper core sauté' pans a lot this winter.
We have been making crepes a lot this winter using my mom's old French carbon steel pan using up fresh fruit getting old.
I made gumbo for 14 friends using my Le Creuset pot, but I used my 15-inch DARTO pan to make the roux in so i would not discolor the Le Creuset pot.

 

[rickbern]

I have to fess up before we talk pans. I have a problem. I have more than 50 pans and pots. I don't need them all, but I still buy them. My wife now makes me give 1 away when I buy another one.
I have a lot of Le Creuset back when I cooked on electric for 13 years. I now have been cooking on gas for 18 years. Much better.
I have a lot of cast iron and carbon steel.
I have some copper with stainless lined.
I have 1 made-in rondeau 10qt.
Some big pots. Several large Rever Ware copper bottom pots. 25-gal beer, crawfish, pot, a large black Le Creuset pot around 16 qt
And my latest All-Clad mainly copper core.
I don't use a lot of my Le Creuset on my Viking gas range with the big burners. It tends to discolor the bottoms. This winter I have been using my new All-Clad 5.5 Dutch oven a lot, one of my favorites right now. I am keeping my DARTO 15-inch, ordered from this site, on my range for whatever like cooking croutons for salad. Bread fried in olive oil with salt, how can it get any better? And I have been using my 5 qt and 3 qt All Clad copper core sauté' pans a lot this winter.
We have been making crepes a lot this winter using my mom's old French carbon steel pan using up fresh fruit getting old.
I made gumbo for 14 friends using my Le Creuset pot, but I used my 15-inch DARTO pan to make the roux in so i would not discolor the Le Creuset pot.

You should try a heat diffuser under the enameled pans

https://www.amazon.com/HIC-Harold-C...54716&sprefix=Heat.+Diffu,aps,196&sr=8-9&th=1

 

[ptolemy]

Oh boy, where do I start?
I have way too many pans 1 person should ever have...
Let's start with decated pans/pots

I have all-clad 12 and 16qt stew pots (they are not tall and narrow, but more like rondeau's and have been long discontinued/near impossible to find) - 12qt is for soups and 16fts mostly for bolognese . I also use either for large batch tomato sauce that I make if my friend brings her garden tomatoes in the summer. I also have 12 different 12qt non-stick rondeaus. Mostly for large batch cooking, like meatballs or goulash that I then freeze.

Every day stuff... I have 10.5" x2, 12" and 15" cast iron. 15 mostly used to give crust chicken breasts that I then finish in oven and other 2 used for quasadillas, caramelizing onions, and 12" almost always used to toast spices and nuts. I also have 8qt all-clad TK rondeau

I also have 4qt all-clad coppcore sauce pan, 3.5" demeyere atlantis saucier and a 2qt kitchenaid pro, which is a non-stick 5mm thick one. I also have 18" paella pan, that is used only for paella. oh, and 15" muviel copper paella pan (ss inside, 2mm thick copper).

I also have 2-3 woll fry pans, and 14" cheaper pan that I make 6 egg open omlette with chicken and onions almost every saturday.

I probably missing 10 other pans but these are use at least once a week. I have a enamel dutch oven and 1 carbon steel paella pan, but I dont use them due to needing more clean up...