New to cookware but looking forward to learn.

[foodnoobie]

Hello from the Netherlands. I am making the switch from non stick coated pans to all stainless steel and came here for advice.
I learned a lot from reading the threads but it would be awesome to be able to ask some questions as well. Hope everyone has a great day.

 

[Nemo]

Welcome to the forums.

Be careful around here or you will end up with a collection of dozens of knives .

Which pans did you get? I quite like my Demyere Prolines.

Don't discount a good cast iron or carbon steel pan. They require a slight technique adjustment to manage the seasoning but are great for a whole range of dishes.

 

[Uncle Danny]

Welcome. Check out Darto pans.
I really enjoy working with mine.

 

[JB1]

Welcome to the forums.

Be careful around here or you will end up with a collection of dozens of knives .

Which pans did you get? I quite like my Demyere Prolines.

Don't discount a good cast iron or carbon steel pan. They require a slight technique adjustment to manage the seasoning but are great for a whole range of dishes

Feels like dozens is if you *are* careful.

We love our carbon steel pans (ove de buyer and a few mauviel). They aren't quite as heavy as the cast iron beasts. After enough time and seasoning you can fry an egg on them no worries.

We still use stainless (all clad) for things with heavier acid and non stick for scrambling eggs.

 

[sumis]

welcome.

i have pans from all the top demeyre lines. love 'em.
but …
thicker stainless ≠ better. thick enough is the ticket. above a certain thickness, its more a question of ease of handling. (in general.)

i also use carbon and traditional cast iron just as much. depends on the application.

which pan, which thickness, which construction, disc or clad, is not that much of deal. at all. really.
for stainless, i'd go for high quality restaurant supply gear. i reach for that more often than my demeyeres (which i love though).

no need to pay top dollar. what do professionals use every day?

americans seem to believe its impossible to cook without (all)clad pans and skillets.
in the rest of the world, countless michelin stars have been awarded to restaurants with only disc bottoms in the kitchen.
i like both, depending on the application.
what's your style of cooking, and your needs? let that decide.
personally i'd never buy a full 'set' from one manufacturer. what you need will change and your style will (hopefully) develop.

keep at least one non-stick. there's use for them

preheat the pans, and then put the fat in there! that's more important than anything else.

.

 

[MarcelNL]

welcome!
I quite like the Fissler Pro line, we just discontinued the demeyere nonstick (inducontrol) and though it was not bad it did not make me want to switch from Fissler to Demeyere.
What heat source makes quite a difference IMHO, so that is something to keep in mind.
Many pots and pans labeled 'all heat sources' are crap on induction, you'll only know when you compare it to a pan that really works well.
There are plenty reviews, one of them I liked a lot when doing my research...it included flour baking tests to show evenness of heating...someone here will have the URL,I somehow lost it.

 

[Nemo]

Yeah, Fissler make great saucepans and stockpots.

My favourite ragu stockpot is a Fissler.

 

[Qifgt]

I love my demeyere pro skillet to death.
Absolutely monster of a pan(4.8mm thick) ,best pan in any category i ever use. Cheaper lines are good too.
150€ for super quality & lifetime long item , not bad..
Bang for buck ,u cant get better than demeyere.

Carbon steel i love darto.
Debuyer is other classic

Wok go yamada(if u have gas)
If not ,yoshikawa beijing wok / river light is ur best bet(amazon.jp have good price fo these)

I never use much cast iron ,cuz of carbon steel. But imho lodge is way to go

To be said after i had demeyere pro ,not much anything else get use. It just do everything so freakin well.
There is bit of learning curve ,if u over heat pan ,it take sometime to cool off.
Suggest u take a look
Demeyere Commercial pans. Not that fancy but cheaper.
I have eyes on saute version to my lil bro(its 6.4mm thick)

vintage french copper pans ,sauce pans Especially can be found pretty cheap. Game changer for sauces and accurate work.

Stainless pans minium 3mm+ thick bottom

Carbon steel 2.5-4mm+ thick

Copper minium 2.5mm+ thick

Wok if gas 1.2mm+
Electric stove 1.6mm+

These are only my Preference

Sry for messy post ,i just started new pain meds so im high as a kite

 

[mengwong]

Enameled cast iron has its place, too.

But usually only after you’ve settled down and bought a home.

Because nobody wants to move Staubs and Le Creusets.

 

[Jovidah]

This thread I started a while ago to review my Demeyre frying pans might be of use to you:
https://www.kitchenknifeforums.com/...proline-multiline-industry-ecoline-etc.63690/

 

[Jovidah]

welcome.

i have pans from all the top demeyre lines. love 'em.
but …
thicker stainless ≠ better. thick enough is the ticket. above a certain thickness, its more a question of ease of handling. (in general.)

i also use carbon and traditional cast iron just as much. depends on the application.

which pan, which thickness, which construction, disc or clad, is not that much of deal. at all. really.
for stainless, i'd go for high quality restaurant supply gear. i reach for that more often than my demeyeres (which i love though).

no need to pay top dollar. what do professionals use every day?

americans seem to believe its impossible to cook without (all)clad pans and skillets.
in the rest of the world, countless michelin stars have been awarded to restaurants with only disc bottoms in the kitchen.
i like both, depending on the application.
what's your style of cooking, and your needs? let that decide.
personally i'd never buy a full 'set' from one manufacturer. what you need will change and your style will (hopefully) develop.

keep at least one non-stick. there's use for them

preheat the pans, and then put the fat in there! that's more important than anything else.

.

Restaurant supply stuff is kind of... all over the place. Some is decent, some is outright crap. The cheap 3-ply is so thin it actually becomes problematic (thinner than Demeyere industry / multiline). Then there's a lot of diskbottom stuff... that's not necessarily ideal either.
Just because something works for a restaurant doesn't necessarily say much because usually their stoves are much better than home versions, and they often cook very differently than home users.

Otherwise I agree with most stuff; thickest & most expensive isn't always best, and yes, I also still use my carbon steel stuff a far amount for when I want something non-sticky.

 

[Jovidah]

welcome!
I quite like the Fissler Pro line, we just discontinued the demeyere nonstick (inducontrol) and though it was not bad it did not make me want to switch from Fissler to Demeyere.
What heat source makes quite a difference IMHO, so that is something to keep in mind.
Many pots and pans labeled 'all heat sources' are crap on induction, you'll only know when you compare it to a pan that really works well.
There are plenty reviews, one of them I liked a lot when doing my research...it included flour baking tests to show evenness of heating...someone here will have the URL,I somehow lost it.

Yeah heat source makes a huge difference and is a prime factor in deciding where you go next. I think 'cheap non-sticks that are supposed to be induction-ready not working well on induction' is actually the majority of the market...
I think the website you're referring to is CenturyLife.Org

 

[sumis]

Restaurant supply stuff is kind of... all over the place. Some is decent, some is outright crap. The cheap 3-ply is so thin it actually becomes problematic (thinner than Demeyere industry / multiline). Then there's a lot of diskbottom stuff... that's not necessarily ideal either.
Just because something works for a restaurant doesn't necessarily say much because usually their stoves are much better than home versions, and they often cook very differently than home users.

Otherwise I agree with most stuff; thickest & most expensive isn't always best, and yes, I also still use my carbon steel stuff a far amount for when I want something non-sticky.

this is of course true. YMMW indeed. wouldn't grab just any pan from the supply store. the stuff i've got and kept serves me well. some other items are recycled since long.

my point was rather that who's cooking makes more of a difference than the cookware – as long as the cookware isn't faulty. (the same goes for heat source imho – fire, coal, induction, conduction, radiation, convection, gas, magic spells: different strokes.)

many people waste money on thickness and weight and layers and what not – money that could have been spent on knives instead! i know, cause i have industry, multiline and proline skillets and if you can't cook a great steak in an industry, it's not the cookware that's the problem.

.

 

[Jovidah]

Yeah I fully agree with that; I've said pretty much the same thing in my review thread. My multiline sees the most use, and while it's mostly just more convenient (less weight = easier to toss if you don't need the heat retention) there are some things it does straight up better (heat-sensitive stuff like carbonara).
FWIW from a thermal perspective the relatively cheaper Ikea Sensuell will perform very similar to the Industry / Multiline. It's just sadly not the bargain it used to be anymore after the prices went up.

 

[Nemo]

@foodnoobie

You still here?

What kind of cooktop do you have?

If it's electric or induction, a disc bottom works well (especially if there is a decent amount of conductive material in the disc). If it's gas, a clad construction can help to reduce the "ring of fire" that can form just beyond the disc.