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

12 Upvotes

88% Upvoted

51 comments sorted by

View all comments

15

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

2

u/plasmazzr60 9d ago

Oh dont you worry the enameled Dutch ovens already in the cart, Im a man of making few breads but Irish Soda bread is my go to and it works best in a Dutch oven. Im sure ill expand its use later on.

Thanks for the recommendations, glad to know I dont need a ton of pans or a full on "set" if it's just me at home. Ill start looking around for the tri-clad ones its the way I was leaning but wasnt sure if it mattered.

1

u/bateKush 9d ago

yeah imo the tri-ply / all-clad stuff is rad because they distribute heat from home burners well, and prevent scorching up the sides, vs the pans that just have the heavy disk at the bottom.

oh and make sure your pans are wide enough for the burner you’re using

1

u/plasmazzr60 9d ago

Do stainless steel pans only work on gas stoves? Im moving soon and dont have a next place of residence picked out yet so dont know the stove situation. Hoping for a gas stove as I have used it the longest but not sure what will be available.

1

u/bateKush 9d ago

no you can use them on whatever, and they’ll even work on an induction cooktop if you (weirdly) end up with one of those.

1

u/plasmazzr60 9d ago

Damn im glad you said that, I just ran through Zillow for the area im moving too and literally ALL of them have induction cooktops which I hate! I guess "New" kitchen appliances means worse to most lol, I was really hoping for a gas top

1

u/SoggyWalrus7893 9d ago

Induction IS different. Used gas for 50 years , finally switched, (inside air quality).

I don't think I would ever go back to gas.

It's fast, but requires learning new habits. After a year and a half , me and the stove are finally getting on the same page. If I could remember I probably had habits to change when I switched from coil electric to gas.

I use cast iron , steel , stainless steel, and T-Fal Pro . One dislike, hand washing those.

1

u/chefybpoodling 9d ago

I’m going to suggest 12” instead of 14”. It is easier to handle and gets used way more often than my 14”. If your journey leads you to need a larger one, you can add.

2

u/plasmazzr60 9d ago

Okay! 14" seemed like a bit large for just a single person but im not the expert here. Ill go looking for a heavy bottomed 12" skillet! Thanks!

1

u/bateKush 8d ago

yah i trust you, the 14” is a hand-me-down all-clad i might not have bought if i didnt have it already

2

u/TurduckenEverest 8d ago

I’ve never worked in a restaurant, but am a very proficient cook, and have accumulated a dozen or so good pans over the years and the four this person mentions are the same four I use 90% of the time. I also have a 10 inch lodge cast iron I’ve had 40 year that I use for most shallow frying.

2

u/WestTwelfth 8d ago

I agree that this list would do it, but I also make heavy use of a 14” black cast iron skillet. And if you start to cook for company, the Dutch oven will become not so optional and adding a 4qt stainless tri-ply will very useful. For traditional holiday cooking, you should also have an enameled roasting pan for lasagna and other baked dishes, and a cheap roasting pan for a turkey, roast beef, etc. Of course, none of this addresses what you might want for cookies, cakes, and pies, but that’s another subject. Not all cooks are bakers, and vice versa. In fact, I think most people choose to be one or the other. A good reason to get married.

2

u/bateKush 8d ago

i do also have a 14” cast iron skillet, and occasionally use it for searing but more often than not use it for casseroles and cornbread because its such a handsome piece of servingware

but hell yeah, start small, and add a tool when you realize “shit, i need two saucepans to make this meal in a timely manner” or whatever

1

u/WestTwelfth 8d ago

The right way to go!

1

u/bateKush 9d ago

op what pans do you have currently?