Do you agree that stainless steel pans are, overall, best?

Just get stainless. And a small non-stick for eggs.

I'd say yes, but in practice I rarely use them. That is: the skillets, I do use the others like the sauce pans. They're like the jack of all trades master of none. Still great for deglazing though, and they can take a beating.

>new to cooking here
>
>what are the pros and cons for the different metals for cooking?
Aluminum, cheap and sucks
Stainless, more expensive, somewhat nonstick, can tomato
Carbon, spendy, but excellent for higher heat and nonstick and durability

Also depends on what you're cooking

Internet, research it

not, bouchon nor the french laundry.

Truth.

Cast iron cannot tomato.

>carbon steel
>nonstick

someone recommend me a pressure cooker. i need to make bonner broth

Use a crockpot. Low for 24 hours at a time. Dredg off the liquid and add water. After a few days all the bones and eggshells will be mush and you'll know you got all the good stuff out. Then mix all the bathes together to have a homogenized broth.

you mean stock.

Should I go for a "clean" stainless steel pan or one of those pans you have to season?

It is when you properly season your pan.

How do you keep a stainless steel pan from having all the food stick to it?

Season it.

>seasoning is nonstick.

Add a little oil. You don't need much. And constantly stir the pan so no item is sitting in the same place for too long.

Seasoning adds a nonstick coating to the bottom of the pan. It's obviously not teflon but it works pretty well for my cast-iron wok.

You can season a stainless steel pan like in ? I thought you could only season cast iron/carbon steel pans.

Thanks, I've been debating getting a stainless steel or a carbon steel pan and I think I prefer the non-seasoned stainless. My wok stays a little sticky after I clean it with salt, and you obviously can't dishwash it without ruining the seasoning.

What about titanium covered stainless steel pans?

>aluminum

Enjoy Your dementia mr user

>wrap meat in aluminum before putting it in the over so it doesn't burn

HURR DURR enjoy ur brain problems.

Jesus Christ, the state of this board.

Heat up pan a bit add oil
Just let the oil smoke and wala seasoning.

Aluminium + heating + acidic products (tomatoes) = Aluminium gets into food = higher risk of dementia

they are all pretty much the same thing with varying levels of carbon

I love how they managed to convince the aluminum foil folk to avoid aluminum foil. It's a brilliant joke.

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why do ironworkers work with steel?

because they... steel.. irons.. uh.
I give up. Why?

To iron out the kinks.

>Iron = Steel

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>Veeky Forums looked at and user's response and laughed "You are wrong"

HAhahaHahahahHAHAhaa..

I dont get it

are you ok?

Your a complete fucking brainlet if you don't know that aluminum toxicity is a real thing and some studies are showing it can lead to neurological problems including dementia.
t. metal worker who specialises in stainless and aluminum fab/welding

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It’s definitely best for creating fond. A large majority of the cooking I do is in stainless steel.

Is cast iron or steel good gently frying rice ? Only used tefal and a cheap ceramic

Either should work fine

>gently frying rice
why would you do that

because that's how you do it

from my general understanding even though i only ever have really used stainless and non-stick is.

>Stainless steel

(pros) most durable/will handle alot of abuse, doesnt leech into foods, heats up fast/ can cook fast & be seasoned so things don't stick.

(cons) heat distribution isn't the greatest (this is why they invented copper bottom pans?) can be a bitch to clean if stuff does stick.

>Cast Iron pan

Pros: durability beyond any other if pampered properly (people claim a single pan can last you almost your entire life if not more.) Can also supposedly develop legendary anti-stick tech where the more you cook and season it the less you need actual oil to not get food to stick when cooking. Also will flavour the food more and more as it becomes higher level in seasoning. probably the best heat distribution and it holds heat for a long time.

(Cons): It absorbs heat slowly. It releases heat slowly. Its heavy. You can't wash it with dish soap. You can't let any cast iron newbies cook with it or they might strip your seasoning/scrub it off or something stupid.

>carbon steel.

No idea.

How do 3-ply/n-ply pans compare? Are they worth it?

Also, what brands are recommended (that are available in europe)

I forgot to mention that Cast iron also leeches iron into your food, which can be good or bad.

>Non-stick

Pros: food doesn't stick.

Cons: You can't use metal utensils with the pan. the non-stick properties will go away if you cook with the pan at high heats too much. It will eventually leech into your food and give you cancer?

Thats my round up i'm outta here.

>leaches iron
Only way that would happen is if you cook with a bare iron skillet, if you were to do that you've also got other problems like rust contaminating your food as a bare iron skillet rusts in seconds. A seasoned skillet will not leach iron into your food.

they scientifically proved it with multiple studies that have been peer reviewed.

lmfao 5 seconds in google man cmon.

>being this stupid
provide sources nigger.

the only way you can get amounts of iron transfer is if you cook with acidic foods at a prolonged time where it will break down the seasoning and expose the bare iron.

>carbon steel
>spendy

where are you getting yours? i got a no-name carbon steel wok from a restaurant supply store for like 12 bucks

Letting my meats rest wrapped in aluminum foil isn't going to harm me at all is it?

cover with a metal bowl or a melting dome and stop buying aluminum foil. it works much better too