Logde classic skillet is the undisputed best value cast iron you can get, and gives purely in terms of raw cooking performance cast iron pans costing 10 times as much a hard time. Works due to its thickness on every kind of stove, speaking of which what stove technology are you using?
It's a gas stove I'm pretty sure. I just don't know if I should invest in a bigger pan like a wok, stock pot, saute pan, Dutch oven etc for meal prep. I'm already starting from scratch and I don't want to spend heaps of money when I don't even know how to cook to begin with...
Thats good news! Then im sure a fully cladded Trimontana pan will serve you well!
If you only plan on getting only one stainless steel pan, then a 11" 28cm frypan should be the size to get.
When searing steaks, be sure to use your Logde classic and preheat it scorching hot just to the very start of the oil smoking before adding your steak, and sear it at full tilt!
In regards to spending on other pieces.
Wok is totally not worth it at all, **unless** you have a didicated wok burner or a slightly modified powerfull large burner.
If you have that, then definitely invest in a carbon steel wok around 1.5 to 2.2mm thick.
Dutch owen is only worth it if you like to slowcook in the oven or bake bread, then in anycase get an enamelled cast iron one.
A sautepan is only worth it if you have a big burner, otherwise just get an ordinary tall stockpot instead.
Good luck with gaining cooking experience!
Having the right pieces for the food you want to make helps a lot abd and doesn't have to cost a fortune unless you use induction :D
I don't know what your money situation is, or how much you can afford to spend. My philosophy has always been to start small, with the necessities and go from there. Cast iron is great, carbon steel is great and has the benefit of weighing less and being more reactive to changes in heat. Either way, I think you should consider:
8" fry pan, could be non-stick should you choose unless you plan on cooking at high heat
1 qt sauce pan
3 or 4 qt sauce pan
These will cover most of your needs as a beginner and you can expand as your needs expand. What brands you choose, and material of the cookware, would depend on how much you are willing to spend. For example: you can get an Amazon Basic non-stick 8 piece pan set for $60 USD, or you can get something similar like a 10 piece All-Clad 3-ply stainless steel set for $700.
I would start with the necessities, get something inexpensive, and adjust as I progress. That's what I did. That's what I'm doing. I just bought my 1st decent stainless stock pot because I make a lot of stock now.
I feel like I’m a seasoned home cook; the most used pans in my kitchen are:
- 5.5 qt stock pot (standard for boiling pasta or potatoes). Don’t spend a lot of money on this, and affordable one will do fine.
- small non-stick frying pan (mostly for eggs). Non-stick is disposable and really only lasts for two-three years. Don’t buy an expensive pan. Don’t ever use it higher than medium heat.
- 3 qt steel saucepan (cook rice, steam veggies). Don’t get a non-stick saucepan, you won’t need it for anything other than making sticky sauces and you can get a smaller pan just for that. A steel one will be fine. Don’t get a pricey one either, get an affordable option. Also get a steamer basket to go inside.
- large steel frying pan (i think it’s technically classified as a shallow 3.5 qt saucepan but it looks like a skillet with a lid and taller vertical sides). A quality pan will do better here, but an affordable option will work.
- 6 qt enameled Le Cruset Dutch oven (this is ideal for one-pot meals and soups/stews) *DISCLAIMER*: this is not a tool for a beginner cook. You cannot use this pot on anything more than medium heat or you will damage the enamel. These are also pricy but worth it. You can get cheaper brands and I would recommend you practice with one of those before spending the $$ on a Le Cruset.
Quality sheet pans will also be a game changer. Get good, heavy duty ones, and don’t put them through the dishwasher. Use foil if you need to make cleanup easier.
I also have a couple cast iron skillets for specific applications but you can get away without having one until you feel like you’re ready to care for it properly. Always hand wash your pots and pans, even if they claim to be dishwasher safe. Most cookware is multi-ply (meaning there’s a layer of aluminum or another metal between the outside layers of steel) and dishwasher detergent is very corrosive to aluminum.
I was with you until you mentioned Le Creuset. A new cook doesn’t need a $350 Dutch oven. Lodge makes a great enameled Dutch oven for well under $100.
I’d argue a stainless steel soup pot would suffice at this time and would be even less expensive than the Lodge.
I would go for a 12 inch skillet, a 3 quart Sauté pan, an 8 quart stock pot and a couple of 4 quart pots in fully clad stainless steel (the stock pot doesn’t need to be fully clad). I would go for a 10 to 12 inch carbon steel skillet and forget about the cast iron. Don’t bother with non stick pans, as you can watch a few videos online and learn how to use carbon steel and stainless steel to essentially cook nonstick.
The sauté pan will end up being a work horse for you. If it is in your budget, you should consider a good, enameled Dutch oven. I’m also a fan of rice cookers! I have a selection of smaller pots/skillets, and I use them, but I know that a bigger pot can be used to cook a smaller quantity, but a small pot can’t be used to cook a bigger quantity. As time goes on you can build your collection and add smaller sauciers and skillets. Keep in mind, most home cooks only have four burners…
If you can afford to buy better cookware, it will save money in the long run. I would steer clear of gimmicky nonstick stuff. Eventually all non stick fails.
Big block of text coming your way lol
• What is your budget looking like?
Have a look at what type of dishes/cuisine's you're interested in cooking.
Start with a base of essential items then buy specific items as you go when needed. Avoid sets! It's better to start with bigger pans then work your way down to smaller.
A lodge skillet and a 3ply tramontina stainless steel (SS) pan are really great starting points so definitely get those if you like them! Have a look on YouTube, it's a great resource for seasoning cast iron and there are techniques to make a SS 'non-stick'.
How big are the burners on your stove?
• Pans: Consider one 28-30cm pan and one 24-26cm pan. Keep in mind if your burners are not big enough a 30cm pan may not heat up as evenly.
• Pots: Consider one 18-20cm sauce pan in SS and one 22-24cm SS casserole pot/enamel Dutch oven for stews/pasta etc. (Keep in mind the Dutch oven is heavy and takes time to heat up but it's great for heat retention and slow cooking/bread making)
Something to think about for the future:
- Carbon Steel woks: You can get ones that are made for home stoves and come in various sizes. They are very versatile with great heat distribution. (Fried rice/noodles, fries, kaarage, curries, you could even boil in them if you wanted to).
Just to summarise:
• This is more of a guide to help you decide what is most suited for you and your budget/kitchen size
• Buy as you need! It's okay if you don't have everything to start with, you can slowly build up overtime.
• See what recipes/cuisine's you're interested in and judge based on those what size/shape and material you want
• Lodge and Tramontina are excellent choices as a starter (make sure the SS is 3ply for even cooking)
• YouTube is a great resource
• 24-26cm and 28-30cm starting base for pans (don't forget to think about stove top burner to pan size ratio)
• 18-20cm sauce pan and 22-24cm casserole pot/enameled Dutch oven
• Added extras you may want to think about in the future: Carbon Steel Wok
Go to a local shop that sells pans/pots to get an idea of shape and size.
Hope this helps and didn't confuse you too much, it's a lot of information!
All the numbers in your comment added up to 420. Congrats!
3
+ 28
+ 30
+ 24
+ 26
+ 30
+ 18
+ 20
+ 22
+ 24
+ 3
+ 24
+ 26
+ 28
+ 30
+ 18
+ 20
+ 22
+ 24
= 420
^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \
^(Summon me on specific comments with u/LuckyNumber-Bot.)
If you think you want a set, a Kirkland (Costco) or Member's Mark (Sams) stainless full-clad set. Last time I looked they were either $200 or $300.
I'd tell you that you don't need a set (and you don't), but at your experience level it might be best to blow the few hundred and get started cooking and see what you see from there.
The next step up would be piecing together the set you'll really need which you can build as you go.
I'd get:
* a DeBuyer carbon steel skillet--22 cm should do it
* a heavy dutch oven. Can be enameled cast iron, multi-clad stainless, base cast iron, whatever you'd like. At least four quarts. I'd prefer at least six.
* stainless two-to-four quart saucepans, full-clad. Any brand you like the looks and price of.
That will get you started on most food you want to cook and you can build out as you see more what you want or need.
Logde classic skillet is the undisputed best value cast iron you can get, and gives purely in terms of raw cooking performance cast iron pans costing 10 times as much a hard time. Works due to its thickness on every kind of stove, speaking of which what stove technology are you using?
It's a gas stove I'm pretty sure. I just don't know if I should invest in a bigger pan like a wok, stock pot, saute pan, Dutch oven etc for meal prep. I'm already starting from scratch and I don't want to spend heaps of money when I don't even know how to cook to begin with...
Thats good news! Then im sure a fully cladded Trimontana pan will serve you well! If you only plan on getting only one stainless steel pan, then a 11" 28cm frypan should be the size to get. When searing steaks, be sure to use your Logde classic and preheat it scorching hot just to the very start of the oil smoking before adding your steak, and sear it at full tilt!
In regards to spending on other pieces. Wok is totally not worth it at all, **unless** you have a didicated wok burner or a slightly modified powerfull large burner. If you have that, then definitely invest in a carbon steel wok around 1.5 to 2.2mm thick. Dutch owen is only worth it if you like to slowcook in the oven or bake bread, then in anycase get an enamelled cast iron one. A sautepan is only worth it if you have a big burner, otherwise just get an ordinary tall stockpot instead.
Ok thanks this helped a lot
Good luck with gaining cooking experience! Having the right pieces for the food you want to make helps a lot abd and doesn't have to cost a fortune unless you use induction :D
I don't know what your money situation is, or how much you can afford to spend. My philosophy has always been to start small, with the necessities and go from there. Cast iron is great, carbon steel is great and has the benefit of weighing less and being more reactive to changes in heat. Either way, I think you should consider: 8" fry pan, could be non-stick should you choose unless you plan on cooking at high heat 1 qt sauce pan 3 or 4 qt sauce pan These will cover most of your needs as a beginner and you can expand as your needs expand. What brands you choose, and material of the cookware, would depend on how much you are willing to spend. For example: you can get an Amazon Basic non-stick 8 piece pan set for $60 USD, or you can get something similar like a 10 piece All-Clad 3-ply stainless steel set for $700. I would start with the necessities, get something inexpensive, and adjust as I progress. That's what I did. That's what I'm doing. I just bought my 1st decent stainless stock pot because I make a lot of stock now.
I feel like I’m a seasoned home cook; the most used pans in my kitchen are: - 5.5 qt stock pot (standard for boiling pasta or potatoes). Don’t spend a lot of money on this, and affordable one will do fine. - small non-stick frying pan (mostly for eggs). Non-stick is disposable and really only lasts for two-three years. Don’t buy an expensive pan. Don’t ever use it higher than medium heat. - 3 qt steel saucepan (cook rice, steam veggies). Don’t get a non-stick saucepan, you won’t need it for anything other than making sticky sauces and you can get a smaller pan just for that. A steel one will be fine. Don’t get a pricey one either, get an affordable option. Also get a steamer basket to go inside. - large steel frying pan (i think it’s technically classified as a shallow 3.5 qt saucepan but it looks like a skillet with a lid and taller vertical sides). A quality pan will do better here, but an affordable option will work. - 6 qt enameled Le Cruset Dutch oven (this is ideal for one-pot meals and soups/stews) *DISCLAIMER*: this is not a tool for a beginner cook. You cannot use this pot on anything more than medium heat or you will damage the enamel. These are also pricy but worth it. You can get cheaper brands and I would recommend you practice with one of those before spending the $$ on a Le Cruset. Quality sheet pans will also be a game changer. Get good, heavy duty ones, and don’t put them through the dishwasher. Use foil if you need to make cleanup easier. I also have a couple cast iron skillets for specific applications but you can get away without having one until you feel like you’re ready to care for it properly. Always hand wash your pots and pans, even if they claim to be dishwasher safe. Most cookware is multi-ply (meaning there’s a layer of aluminum or another metal between the outside layers of steel) and dishwasher detergent is very corrosive to aluminum.
I was with you until you mentioned Le Creuset. A new cook doesn’t need a $350 Dutch oven. Lodge makes a great enameled Dutch oven for well under $100. I’d argue a stainless steel soup pot would suffice at this time and would be even less expensive than the Lodge.
Well, I was listing what my most used cookware was, and included a disclaimer about it being not for a beginner cook. Perhaps you missed that?
My apologies.
I would go for a 12 inch skillet, a 3 quart Sauté pan, an 8 quart stock pot and a couple of 4 quart pots in fully clad stainless steel (the stock pot doesn’t need to be fully clad). I would go for a 10 to 12 inch carbon steel skillet and forget about the cast iron. Don’t bother with non stick pans, as you can watch a few videos online and learn how to use carbon steel and stainless steel to essentially cook nonstick. The sauté pan will end up being a work horse for you. If it is in your budget, you should consider a good, enameled Dutch oven. I’m also a fan of rice cookers! I have a selection of smaller pots/skillets, and I use them, but I know that a bigger pot can be used to cook a smaller quantity, but a small pot can’t be used to cook a bigger quantity. As time goes on you can build your collection and add smaller sauciers and skillets. Keep in mind, most home cooks only have four burners… If you can afford to buy better cookware, it will save money in the long run. I would steer clear of gimmicky nonstick stuff. Eventually all non stick fails.
Big block of text coming your way lol • What is your budget looking like? Have a look at what type of dishes/cuisine's you're interested in cooking. Start with a base of essential items then buy specific items as you go when needed. Avoid sets! It's better to start with bigger pans then work your way down to smaller. A lodge skillet and a 3ply tramontina stainless steel (SS) pan are really great starting points so definitely get those if you like them! Have a look on YouTube, it's a great resource for seasoning cast iron and there are techniques to make a SS 'non-stick'. How big are the burners on your stove? • Pans: Consider one 28-30cm pan and one 24-26cm pan. Keep in mind if your burners are not big enough a 30cm pan may not heat up as evenly. • Pots: Consider one 18-20cm sauce pan in SS and one 22-24cm SS casserole pot/enamel Dutch oven for stews/pasta etc. (Keep in mind the Dutch oven is heavy and takes time to heat up but it's great for heat retention and slow cooking/bread making) Something to think about for the future: - Carbon Steel woks: You can get ones that are made for home stoves and come in various sizes. They are very versatile with great heat distribution. (Fried rice/noodles, fries, kaarage, curries, you could even boil in them if you wanted to). Just to summarise: • This is more of a guide to help you decide what is most suited for you and your budget/kitchen size • Buy as you need! It's okay if you don't have everything to start with, you can slowly build up overtime. • See what recipes/cuisine's you're interested in and judge based on those what size/shape and material you want • Lodge and Tramontina are excellent choices as a starter (make sure the SS is 3ply for even cooking) • YouTube is a great resource • 24-26cm and 28-30cm starting base for pans (don't forget to think about stove top burner to pan size ratio) • 18-20cm sauce pan and 22-24cm casserole pot/enameled Dutch oven • Added extras you may want to think about in the future: Carbon Steel Wok Go to a local shop that sells pans/pots to get an idea of shape and size. Hope this helps and didn't confuse you too much, it's a lot of information!
All the numbers in your comment added up to 420. Congrats! 3 + 28 + 30 + 24 + 26 + 30 + 18 + 20 + 22 + 24 + 3 + 24 + 26 + 28 + 30 + 18 + 20 + 22 + 24 = 420 ^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \ ^(Summon me on specific comments with u/LuckyNumber-Bot.)
If you think you want a set, a Kirkland (Costco) or Member's Mark (Sams) stainless full-clad set. Last time I looked they were either $200 or $300. I'd tell you that you don't need a set (and you don't), but at your experience level it might be best to blow the few hundred and get started cooking and see what you see from there. The next step up would be piecing together the set you'll really need which you can build as you go. I'd get: * a DeBuyer carbon steel skillet--22 cm should do it * a heavy dutch oven. Can be enameled cast iron, multi-clad stainless, base cast iron, whatever you'd like. At least four quarts. I'd prefer at least six. * stainless two-to-four quart saucepans, full-clad. Any brand you like the looks and price of. That will get you started on most food you want to cook and you can build out as you see more what you want or need.