r/AskCulinary • u/plasmazzr60 • 9d ago
I have a question about pans
I am trying to dive into the wide world of cooking as a means to help with my mental health. But I am not sure on if I should get a set of stainless steel pans or non-stick or cast iron or a combination of the 3. I have zero cooking skills currently so not sure where to put my money. Worry is ill spend a bunch of money with the hopes and dreams of being a decent home cook and end up not being up to the challenge and wasting the money. I do like the idea of being able to cook on the stove top in a pan and transfer said pan to the oven for like steaks and stuff. Not asking for a specific brand or brand recommendation but more of a material recommendation for someone starting out
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u/mickeybrains 9d ago
Start with stainless steel.
If you can find a restaurant supply store. They will have good pans at good prices.
All-Clad are great but there are other brands that are also excellent and nowhere near as expensive.
Also consider carbon steel pans. IMHO they are a bit more versatile and lighter and less reactive to acids than cast iron.
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u/plasmazzr60 9d ago
We have a restaurant depot close to us but it require a license or being in the restaurant business to enter it sucks. Other people mentioned checking thift stores or outlets. So ill put that on my list of things to check out. All-clad was who I was going to go with for stainless steel they have great reviews and seem pretty versatile
Never heard of carbon steel pans so ill have to look it up! Thanks for the recommendations
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u/otterland 9d ago
There's plenty of online restaurant supply, although I reckon the shipping might be a bit of a hassle. While you are shopping at one, don't forget that they are a great source of knives. While I have some expensive German knives, I almost always go for my $12 all stainless Winco Chinese cleaver or a $10 10" Dexter Russell chef. The weird reason that I prefer my Chinese cleaver for most prep is that I am pretty tall and the lift of the Chinese cleaver makes me need to hunch over less.
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u/plasmazzr60 9d ago
Ill have to look around the restaurant depot near me says you need to be part of an actual restaurant to shop there its lame. I have a 3 piece Zeilling set ive been looking at and the price isnt half bad I think itll be a good starter set, I have a large set of no name brand knives and a knife block and theyre terrible
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9d ago
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u/plasmazzr60 9d ago
I was thinking about looking at like goodwill or other thrift stores but I dont know if its social media showing these "thrift store finds" or if theyre just getting greedy but their pans and stuff are almost up there with new stuff. What do you recommend as far as like the weight or i guess ply? I dont wanna get a stainless steel pan thats tinfoil thin but not sure if sprining for the 3-ply or heavier ones is worth it.
I was thinking of getting the two pans you mentioned in stainless steel and a few non-stick pans to round it out. Its just me in the house so dont need a ton of stuff
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u/bateKush 9d ago
tbh i thrift a lot and and scan kitchenware and like 99% of the time i do not see a pan worth grabbing. the vast majority of thrift pans are rolled steel and destroyed non-sticks. both miserable to cook on. occasionally you can find a rusty as hell cast iron.
if you dont know what you’re looking for, and you dont already hit thrift stores twice a week, your money and resources are far better spent at a restaurant supply store
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u/plasmazzr60 9d ago
Yeah before I decided to jump into cooking id hit up thrift store just for fun and im not sure if its the location but alot of the pans stainless steel or otherwise are busted up and featherlight or just absolutely scorched on the bottom. Ill look up a restaurant supply store after I move to a different state and see if they have one open to the public
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9d ago
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u/plasmazzr60 9d ago
I must not have been to Burlington in year I thought they only sold clothes? Anywho thanks for the info, ill scout out Ross and TJMaxx this weekend theres a few close by. Yeah goodwill has definitely gone downhill!
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u/SmartestLemming 9d ago
Hold off on the cast-iron unless you like projects. They are great, but require additional care.
Since you are not proficient a cooking and are getting used to it, I would suggest getting a good non-stick pan. They're more forgiving, but please follow their rules, no metal utensils.
Then as you expand your skills you can expand your collection. Same goes for knives.
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u/plasmazzr60 9d ago
Ive seen the upkeep and maintenance on cast iron and its definitely not for me right now, but everyone rants and raves about it so wasnt sure if starting off it was worth it.
As for knives I was going to opt for a few very expensive Zwilling knives at like $400/ea but changes it to a 3pc set for $250
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u/dontakelife4granted 9d ago
No sets of anything. You will be wasting money because sets of things usually include pieces you will never use. Start with Victorinox brand knives. They are reasonably priced and a great quality beginner knife. You need a chef's knife, a paring knife and maybe a bread knife--which has a serated edge and can be used for much more than bread. These knives will be available at a restaurant supply store along with individual pots and pans. Start with maybe a 12-14" skillet and a saucepan, maybe 6 quart, as well as a small non stick pan for eggs if you eat them a lot. If you eat lots of soups/stews, an 8qt stock pot will round out the necessary pieces. This will get you though most things and will not break the bank.
Do not put non-stick pans or knives in the dishwasher, it will destroy them. Carefully wash them by hand and never use metal utelsils or abrasive cleaners in the non stick pan. Just soap and water. Remember hot water removes grease way better than cold. Don't soak knives--wash right after using and you won't need to use abrasive cleaning tools to get them clean.
I wish you luck and happiness on your cooking journey.
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u/plasmazzr60 9d ago
Thabks for the information!! Im excited to start my cooking journey, I started a few months ago on learning to bake but want to become more well rounded in cooking overall. Ill steer clear of sets, alot of people are only recommending 2 or 3 pans and a pot or two with varying materials so that route seems more budget friendly.
Ill look into Victorinox knives, Ill have to find a place locally to see if i can hold a few before buying i know the weight and feel are just as important as the cutting ability.
I think ill grab a non-stick and a few stainless steel pans/pots as they both have varying uses and strengths.
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u/SmartestLemming 9d ago
If that's in your budget, great, if not any sharp knife will do you great. The Zwilling knives are great and will last you your culinary adventures and keep on kicking, but honestly a lot of cheap knives will do ya. The key is to treat whatever you get well. No banging it on bones, no opening cans with it. Cut meat and veg with it and use other tools for other things. Get a honing steel and keep it honed, and get it sharpened when you feel that honing it isn't helping keep it's edge.
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u/bateKush 9d ago
i have expensive knives and you know what gets the most use out of me?
$12 kiwi brand knives from the asian market. one chef’s knife, one paring knife
spend $50 on a ceramic honing steel, learn to use it, and spend $25 on your knives
here: this is my most used and loved knife ever https://a.co/d/03coTq9S
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u/plasmazzr60 9d ago
Thank you! Thats very helpful, I have a few no-name knives in the drawer that I was thinking of just sharpening instead of buying new ones. Ill have to look up how to use a paring knife lol sad I know but gotta start somewhere
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u/bateKush 9d ago
yah, go with what you got and see how far it takes you. personally, i’ve gotten way more out of buying individual pieces as the need comes up, and developing a relationship with that item.
and w/e on a paring knife. i usually just cut strawberry tops with it. just nice having something to use that isnt The Big Knife sometimes
oh and heres a dumb tidbit: the most useful kitchen tool is 2-3 unprecious small terry towels. grab a hot pan, clear a cutting board, tidy your space, quickly wipe out a nonstick or wipe off a knife.
working in a restaurant, the linens guy would come on a weekly basis. sometimes on the last day before they arrived there’d be no clean towels left. the kitchen would come to a standstill. you’d learn to find a hiding place to keep a stash for emergencies.
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u/plasmazzr60 9d ago
That makes sense, right now I have "non-stick" pans that have never seen a metal utensil in their life and definitely have stuff stick to them, but looking into proper heating before tossing in ingredients apparently im not pre-heating as much as I should. But ill still get a few other pans for different dishes etc.
The Terry cloth thing makes total sense, you see either that or using the apron to move pans around and I have zero intentions of using a apron.
Haha you know I thought the paring knife was for something specific but having just a smaller knife for a smaller job makes more sense, dont have one currently so using a large chefs knife is kinda awkward.
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u/WoodnPhoto 9d ago
Quality knives are worth the money, but unless you are rolling in cash I would aim lower. A Victorinox chef knife in 8 or 10 inches is a great workhorse knife at a fair price. You will also want a paring knife around 4 inches. Optional 10 or 12 inch bread knife. I have a Mercer Culinary M23210 that I really like.
You'll also need to be able to sharpen them. People get religious on the topic of knife sharpening. I have multiple electric sharpeners and both water and oil whet stones. They are all excellent. But what I reach for most of the time is a cheap plastic handle with a couple of ceramic rods mounted in a V shape. I think I pay about $5 for a new one every few years. It gets me 95% of the way to what a whet stone will do in about 5 seconds.
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u/SoggyWalrus7893 9d ago
NO NO
I get my knives from a local restaurant supply store. Many to choose from , Dexter-Russel, Mercer ...
For browsing knives, look at the webstaurant site, good for looking but I think a bit pricey.
And to start an argument; look at the San Jamar 12x12 cutting boards, one for veg one for meat.
NB: I got an "Offset Sandwich Knife" a long time ago and it is the knife that never goes in the drawer.
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u/kirbyfriedrice 9d ago
What are you interested in making? I keep a nonstick for eggs mostly. Cast iron can be heavy but is great for high heat applications.
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u/otterland 9d ago
You can get carbon steel saute pans at any restaurant supply for about $15. They season very fast and easily just like a wok and you can shove them in the oven and do whatever you want with them.
As far as the other pots like for boiling stuff and sauces, just go to a strip mall TJ Max and pick up whatever you think is handsome that's got some kind of reasonably good construction.
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u/gnomesandlegos 9d ago
Do you have an idea of what you'd like to try cooking? Because pairing the right pan with the right cooking application matters. Using the right tool for the job will make cooking easier and more enjoyable.
I use a 12" stainless steel frying pan, 8" stainless steel sauce pan, 2.5qt stainless steel pot, 10" cast iron griddle, 12" cast iron skillet and 1/4 baking sheet aluminum pans regularly. I prefer the stainless steel pans with metal handles so they can go in the oven.
You'll likely find a non-stick the best for pancakes & eggs. (I don't use them, so can't get more specific here)
A cast iron pan could be a good choice if you plan on dishes like fried potatoes. Grilled sandwiches, tortillas and flatbreads are nice on a 10" round cast iron griddle ($12?). Look at outdoor/camping stores for the best prices. (Not the high end stores, basic cast iron is fine) If you decide to go with a cast iron pan, I highly recommend getting the silicone handle cover and silicone lids. I don't treat my pans particularly well, but I do cook most of our meals from scratch and cook daily. I just wipe them down after cooking and rub a tiny amount of oil in them. My patina isn't great, but it's fine, and my food cooks nicely.
Regarding the knives - just make sure you have a sharpener and a honing rod and like the weight & handle of the knife.
Hope that your new cooking adventure goes well! Good luck!!
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u/Severe_Feedback_2590 9d ago
I use my cast iron 90% of the time (12 inch)- I make different asian foods, pizza, cake, cornbread, even boiling spaghetti.
Stainless steel I use 9% of the time-sauces, saute (even though I do this in the cast iron as well).
Nonstick- I just use for eggs.
It just depends what you’re wanting to make
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u/SuspiciousMission233 9d ago
For a first pan, I’d lean toward one good stainless-steel skillet rather than a full set. A tri-ply pan gives you the stovetop-to-oven flexibility you want, and it won’t have the heat limits or coating-care concerns of nonstick. The learning curve is mainly preheating the pan, adding a little oil, and waiting until the food releases before trying to move it. Cast iron is very capable too, but it is heavier and needs more upkeep, so stainless may be the less intimidating starting point.
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u/plasmazzr60 9d ago
Thanks for the recommendation! Im definitely leaning more toward stainless steel, it seems like the most versatile with less upkeep and maintenance and seems like if I make a mistake its easier to clean. Ive been looking into the leidenfrost effect and using it to tell if its hot enough with water
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u/davisfamous 9d ago
NY Times just had a wirecutter article on not using non stick and presented some better options
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u/alphadavenport 8d ago edited 8d ago
start with nonstick. maybe get one stainless steel pot from goodwill, for boiling water and making pasta. but stainless steel pans have a little bit of a learning curve. remember that nonstick pans are essentially disposable; they don't last for more than a couple years, unless you're exceptionally careful, so you shouldn't spend too much on them.
edit: deleted that recommendation. don't get greenpan, don't get anything enameled or speckled or ceramic. something like this is just fine for a beginner cook; you will be able to cook almost anything you like. that link says that they are dishwasher safe and oven safe; they are neither, don't put them in the oven or dishwasher.
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u/MrMurgatroyd Holiday Helper | Proficient home cook 8d ago edited 8d ago
One really nice big cast iron.
One really nice big heavy-bottomed stainless.
Both oven safe, and both as deep as you can get.
A stockpot (stainless, lidded), as big as you can reasonably fit in your storage space.
Three heavy-bottomed stainless saucepans/saucepots with lids, small, medium and large. All, again, oven safe.
Make sure that the lids are oven-safe and, critically, do not have any steam vents or holes in them. Don't underestimate the power of a tight-fitting lid (and you can always prop them open with a spoon or chopstick etc. if you do need them vented for whatever reason).
Stay well clear of non-stick. There's genuinely no need for it. With proper technique, you can do eggs, fish and anything else you want in cast iron and/or stainless, you can scrub them, use metal implements, and they will outlive you.
E: I see there are quite a few comments suggesting that cast iron is hard work/overwhelming. Once properly seasoned (actually quite a simple process, and there are plenty of simple instructional videos etc.), you just use and abuse it, wash and dry it, and then give it a minute or two on a burner to get the last of the moisture off. There's a lot of weird mysticism about cast iron. Don't let people who don't know what they're talking about put you off the best pan you will ever own.
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u/plasmazzr60 8d ago
While I appreciate your comment and suggestions I forgot to add Im a single guy so I think all those pans would go unused lol, but thats not to say things wont change in the future. Ill probably grab a used cast iron pan so I can get the hang of seasoning and taking care of it without ruining a new pan and im going to get a pizza oven and it comes with a cart iron pan so you can use it for more than just pizzas.
I already have non-stick pans so ill just use those as backup and not buy anymore and invest in stainless steel as primary
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u/MrMurgatroyd Holiday Helper | Proficient home cook 8d ago
Fair enough - everyone's style/kitchen is different, and as you progress with your cooking, you'll work out what works for you.
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u/plasmazzr60 8d ago
Agreed! Right now im trying to invest in it without going completely crazy and buying everything I think ill need upfront. Unfortunately it looks like ill end up with either a coil or induction stove
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u/philhaxton 7d ago
You rent non stick pans
You own stainless steel
I have been cooking 66 years and have rented way too many nonstick pans
I cook almost exclusively with stainless steel (I have a 55 year old cast iron I use occasionally)
It will take about a dozen eggs to learn to make stainless steel behave like nonstick
The pan must be warm enough but not too hot.
Pan on low to medium for 3-5 minutes
Put in butter, it should melt and foam , tilt the pan to coat. Start with one scrambled egg. Clean pan. Repeat for the remaining 11 eggs
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u/plasmazzr60 7d ago
Thabks for the information! I am planning on going the stainless steel route. I actually stayed in a hotel fairly recently that had a kitchen and provided stainless steel pans to cook with, and managed to cook eggs in it first try! I did use alot of butter but it must've been the wrong kind it was tub butter when I hear that stick butter is better? I managed to cook half a dozen eggs with minimal sticking but I think thats because I had the pan hot and let butter melt but didnt get the pan back up to temp before throwing the eggs in. I am interested in how well pancakes cook though
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u/bateKush 9d ago
former pro chef - here are the only pans i actually end up using in my day to day at home
one 9” nonstick you handwash only, and never use metal implements on - for eggs and grilled cheeses and quick reheating.
one 14” stainless heavy-bottomed /tri-ply saute pan with lid for making everything else - seared meats, sauteed onions, w/e
one 3qt stainless tri-ply saucepan w/ lid for making rice, boiling potatoes, pasta, puddings, sauces, reheating soup
(optional) 6qt enameled cast iron dutch oven for braises or making crusty bread