[HN Gopher] How to Choose Cookware (2014)
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       How to Choose Cookware (2014)
        
       Author : bottega_boy
       Score  : 15 points
       Date   : 2023-12-17 21:25 UTC (1 hours ago)
        
 (HTM) web link (www.centurylife.org)
 (TXT) w3m dump (www.centurylife.org)
        
       | mgaunard wrote:
       | In my experience, most people don't want good cookware -- the new
       | generation doesn't even seem to own any sort of cookware at all,
       | they live on take-away.
       | 
       | A large anodized aluminium saute pan is probably the best for
       | normies, preferably on induction, while foodies will want carbon
       | steel and an overpowered gas stove.
       | 
       | The true aficionados will also have silver-plated hand-hammered
       | copper to do their Michelin star sauces.
        
       | calpaterson wrote:
       | Non-stick pans are massively overrated. For starters most foods
       | don't stick much - it's mostly eggs that are a problem - and only
       | then if your pan isn't preheated.
       | 
       | For that small benefit, non-stick pans have become almost the
       | default. They last a couple of years depending on care which
       | means that your cookware is now a consumable as well was
       | difficult to recycle. A decent stainless steel pan costs about
       | twice what a decent non-stick does and lasts forever. It can also
       | go in the dishwasher and works on every hob type. The best basic
       | advice for the majority of people to make regarding cookware is:
       | get stainless steel except for when frying eggs.
       | 
       | The advice in TFA is sort of similar but a lot longer. To be
       | honest I think it could have omitted all the "$1000 budget" stuff
       | - the people who want to buy copper/carbon steel aren't doing so
       | based on a starter guide.
        
         | mgaunard wrote:
         | People always complain about stainless steel when they come to
         | my house and that's what I usually give them as that is the one
         | I'm least worried about them damaging.
         | 
         | I just don't think normies are interested in something which
         | requires technique and understanding. Stainless steel requires
         | some level of temperature control.
        
       | thesausageking wrote:
       | I don't understand why the author dismisses carbon steel and cast
       | iron pans. They're my favorite. They last forever and cook great.
       | Go into any restaurant and you'll see mostly cheap, carbon steel
       | pans.
        
       | bjackman wrote:
       | If you are inexperienced enough with cooking that you don't
       | already have your own preferences, this article is way
       | overcomplicating things IMO. Buy a stainless steel frying pan,
       | small pot, and a bigger pot. You might want a nonstick frying pan
       | too, if you aren't sure then just wait a few weeks and see if the
       | stainless steel one is annoying you. Then go from there. That's
       | it.
        
         | craftkiller wrote:
         | Isn't that exactly the conclusion the article reaches?
         | 
         | > Given all of the above, stainless steel is the best material
         | to use [...]
         | 
         | > The most critical cookware pieces are a skillet, a saucepan,
         | and a stockpot.
        
         | yurishimo wrote:
         | [delayed]
        
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