What pan should I buy?

anything for a yurofag?

Everyone knows only faggots cook with pans. Real men hold their food directly over the fire with their hands.

O rly? What does that make you then?

It makes me a furry.

Demeyre Atlantis. God tier, but not cheap. At least it's expensive in the US. It might be cheaper in Europe?

I've heard many good things about Scanpan, but I haven't used one personally so I have no idea if the hype is true.

Mkay

Just buy a good non-stick and be done with unless the autism inside is screeching out for finesse

Give me your money you cheap prick
youtube.com/watch?v=1oWHLaKPjps

let me just say before you bu an all-clad that I fucking hate their handles. I never thought I'd care about some stupid shit like that but they are incredibly uncomfortable. that being said I have three all-clad pans and they are still cool.

12 inch carbon steel

Okay I know this is a made-for-tv item, but it looks good. Who wants to tell me why it's a piece of shit I shouldn't buy

big lots has copper pans on sale, 20$ or the set for 60$

lol, those aren't copper
mauviel m250

Some prick edited my post, but that is me on another board~

>tripfag
>furfag
die

>lion furry
>name is leo

I've kept it under my hat until now. Somebody thought they'd be clever and try to attack me on here, but whatever. I'm not gonna project it all over the board out of some sense of being petty.

He's also a fucking LEAF

shut up autist

Yeah, ya got me there. I was not original at 16 when I made my character. Roast me all ya want over it.

Truly the worst of sins.

What do you want me to do, man? It's just part of who I am. This board treats autism like lepers. I can't really blame you when there's a large amount of genuinely socially fucked up people who don't know how to compose themselves on board and utterly lack all social skills, but attacking everyone doesn't help shit.

>What do you want me to do, man?

Stop namefagging and tripfagging. It's an anonymous board.

If you don't want people to "roast you" then stop drawing attention to yourself with the damn name/trip.

>What do you want me to do, man?
I want you to go play with your legos, baby boy.

don't listen to the haters, the lack of trips in Veeky Forums has made this place fucking boring

I tried it for a while but the mod got so butthurt that I started getting ban evasion bans even when I wasn't banned. this lasted for about a year

keep up the good work and don't let the anonymoos spergs browbeat you into submission, if the mods have a problem they aren't shy about abusing their powers to stop you and at that point it becomes a personal decision to resist or submit

>spergs
You're aware that ol' Leo literally has autism, right?

so much the better
autism is interesting

Okay, you're also aware that calling someone a sperg is the same as saying they're autistic, right?

Eh, frankly the shitty autists and spergs, real or not, deserve the crap they get on the boards. Ineptitude is ineptitude, but this place is with no kid gloves.

Useful notes~ appreciate your input.

I try to belive that everyone on Veeky Forums is just a clever troll and then shit like this is posted.

This is why I dont tell people I post here.

The only good autist is a dead autist.

Yeah, I kinda fucked up. 20-20 hindsight, yadda yadda.

WHY WOULD YOU TRIPFAG, LET ALONE TRIPFAG WITH YOUR REAL FUCKING NAME?
Oh, that's right, you're retarded.

This seems like the thread to ask.

What the fuck happened to my pot?

What's with all the rainbow discoloration?

Is this thing still safe to use?

That's caused by mineral residue from the water.

It's perfectly safe to use.

It's just a little bit of oxidization, nothing to worry about. If it really bothers you, you can use vinegar to get rid of it, or just cook something acidic in the pot.

Cool, thanks for replies!

What can you guys say about ceramic pans?

They're shit, unless they're cast iron coated with ceramic.

Thx

i've been using a perfectly seasoned cast iron pan for years and i've never gotten that

learn to cook

Of course you wouldn't get it on a CI pan, it's coated with a layer of seasoning. And even if it did occur you would probably never see it thanks to the black color of the pan.

Wow, it's almost like iron and stainless steel are different.

Are cast iron pans a meme? I've heard them mentioned in reddit comments more than anywhere else, in threads where the topic is anything but pan discussion. Sounds like something nerds would buy to boast about every chance they get.

Your post is 100% true, but they definitely have their uses, mainly when you want to bake or fry something to maximum crispiness. I find that multiply stainless/aluminum pans are the most versatile, however, and you can get by with having a set of those plus a single large cast iron skillet. Some people like bare cast iron dutch ovens, but I prefer the enameled version.

i got one recently and bacon and eggs, roasted chicken, and burgers have all been fantastic with it.

Nah, they're great for pretty much everything except acid based shit, like mater' sauce.

I love my CI dutch oven. That nigger's the bomb, though heave as fuck.

Pan sauces from cast iron pans taste like shit, though. Stainless steel will always be superior for that reason.

Will share some experiences

Stainless

Pros: Durable, easy to clean, looks good, the aluminum disk ones (sandwiched inside) are okay to cook with as far as temperature diffusion, nothing special as far as temp though
Cons: more expensive than cast iron or carbon steel, usually heavier since usually are aluminum disk sandwiched, not really non stick at all so fat in the pan is a must, and have to use a lot

Cast Iron

Pros: the most durable, can absolutely murder it, can throw it in the oven for baking straight from the stove, can hold seasoning very well so will rarely burn or stick if you have fat in the pan as well, okay temp diffusion but excellent thermal mass (hot pan stays hot when you drop in cold food)
Cons: the heaviest, 12" pan is almost unusable, 10" will leave you with pain if used professionally, seasoning can backfire if you make it hot, will burn off the oil everywhere your food isnt, leaving your room a smoky mess, the seasoning can also be shit canola oil if its pre-seasoned and hard to tell that really

they're good for hamburgers and steak, which Veeky Forums seems to think are incredibly complex tasks

they're clumsy and have poor performance for applications other than "blast object with as much heat as physically possible, remove object from pan"

basically these

Good point from other user you cannot go CI only, enamel covered cast iron is a choice but expensive usually, continuing on...

Carbon Steel

Pros: cheap, light, durable usually more than stainless but less than CI, temp diffusion not so great but thin so heats up quick, just have to use a lot of fat
Cons: will look dirtier than stainless, can rust, have to clean quicker / cannot be such a lazy bitch

Copper (lined with tin)

Pros: god-tier temp diffusion, tin is also non-stick naturally, so will not wear out its qualities (Tfal and ceramic will lose this, ceramic pretty quickly), light enough to use easily, absolutely gorgeous in person if you keep it polished
Cons: expensive as living shit even if you buy new, tin melts at 450F so you have to be real careful with flame and always make sure the pan is full of fat/food before you put it on flame (this is really big, its why they consider it an "expert" level tool), tin is also quite soft for metal so have to use bamboo/silicon cooking implements

This link should help you learn more about copper, if you are already here you will appreciate its autism

brooklyncoppercookware.com/pure-metal-cookware/

copper is niche, and carbon steel doesn't do anything better than any other pans.

as an owner of both tinned and stainless lined copper, tinned copper is the most fedora of cookware

stainless otoh is the GOAT

CI is also extremely useful for baking. Steel bakeware has shit tendency to warp.

To to sum up my situation, I have stainless coated with "non-stick" ceramic and am looking to get rid of it. I also have a CI pan pre-seasoned with low smoke-point horseshit oil and am looking to get rid of it. I will be getting something vintage in copper, at least 2mm, preferably 2.5mm that needs re-tinning, then i will send it to East Coast tinning for hand re-tinning. I hope to get a 10" workhorse pan and maybe a two-burner skillet, not much else because it is massively expensive even when you get the used stuff almost for free.

I have cuisinart stainless steel pots, which is fine, because they are always full of liquid, which transmits the heat for you. I also have stainless steel with aluminum disk inside pans of 8", 10", 12" from some off-brand, like Sur La Table store brand. This is for things I want to beat the shit out of like stir fry, or for extras during a big cook. I have aluminum bakeware and its serviceable but i want to replace it with cast iron bakeware, have to look into whether carbon steel bakeware is possible or practical.

Will now try to conclude with an appendix of why everything I have not covered is not even worth it, will mirror a lot of what is on Brooklyn Copper's website.

warping (other than from serious abuse) will happen to thin sheet metal pans

stop confusing the construction with the material

also, I regularly roast small meat pieces in a big thick bialetti aluminum roasting pan after years of cast iron and the results are far superior. no burn spots, perfectly even heat distribution even in a mediocre oven

"niche" is not an argument, nor an insult

If thats how you feel thats fine, but once again something being fedora is not an argument. I stand behind stainless lined copper being too expensive for how much better is is than stainless-alum disk.

Ceramic lined pans: worst heat transmission of them all, non-stick property does not survive, in fact it is the least non-stick of all linings pretty soon. I dont recommend them anywhere.
Aluminum: in any of its naked forms (food touching the aluminum) this material is carcinogenic. There is a large body of literature on the subject pretty flatly showing that ingesting aluminum (soda cans, pots and pans, deodorant with alumina as active ingredient) causes cancer, that simple. Its being pretty heavily astroturfed by the large aluminum industry but its there, get rid of this metal wherever it touches you or your food.
Non-tinned Copper: more expensive than entry level stainless with aluminum disk by factor of 3-5x, I dont see 3-5x improvement in performance.
Silver: silver lined cookware is a thing, but useless as silver is soft and silver-plating only gets the most thin of linings on, so it cant practically last. Solid silver cookware exists and look bretty cool, also transmits heat like copper without having a tin lining or tin's low melt point, but it is not non-stick like tin, and will run you about $3,000 for one Turkish-made 9" pan if i remember correctly.

That's because aluminum is a superior conductor of heat to cast iron. Problem is it's carcinogenic. My solution I'm looking towards is cast iron, and for roasting to use a wire rack and just let air flow take care of the process.

>I stand behind stainless lined copper being too expensive for how much better is is than stainless-alum disk.
I find that odd for someone defending tin lined copper. My last retinning bill was $157. What was that about cost effectiveness?

As far as stainless-aluminum disk, disk bottom pans are garbage (I have several), fully clad is the only way to go. Unfortunately fully clad is *more* expensive than stainless lined copper, inch-for-inch and millemeter-for-millemeter. Funny how the math works out. Yes, I've thought about this.
> Problem is it's carcinogenic.
First of all citation needed, and second, what kind of bizarro logic is this, we get to randomly dismiss cookware material because the one that isn't our pet material is somehow magically never lined, only the ones we like? Copper is also toxic but last I checked we were both discussing this on the premise that we were talking about copper lined with something else. What happened to that premise on the other stuff?

OP here
I'll get a 12 inch carbon steel pan and a larger stainless steel skillet with taller walls
Now, do i spend a lot or get generic shit at a restaurant supply store?

...

youtu.be/1oWHLaKPjps

If you have any cheap thrift stores, check them out OP. There's a dig-and-save one near me with a whole bin that's always full of decent-ass steel skillets for chump change.

Also don't just buy into the cast iron meme outright. Granted, they're the only skillet I use but that's pretty much just out of habit. They're honestly a slight pain in the ass on an electric stove as they're slow to heat up and don't heat very evenly.

I use all of these, and they're just about all I ever use. My sauce pan is smaller though, about 5".

>can throw it in the oven for baking straight from the stove
This is a pretty clutch feature sometimes.

I'm always the type of dude who thinks it's stupid to throw a lot of money into something right at the outset. I'd buy cheap and then, if you can start to sense the limitations or flaws of what you're working with, buy something better. But that's just personal preference.

>I'll get a 12 inch carbon steel pan and a larger stainless steel skillet with taller walls

Good, good.

Just get something that looks pretty solid that doesn't cost an arm and a leg, and as long as you're not using them to hammer nails, they'll last for years and years.

Are Stainless Steel + Titanium pans good (best)?

depends on your definition of "good"

ask /r/ultralight/

This is good advice.

Like dont become shit in short amounts (being damaged and etc)

*short amounts of time

I just ordered the biggest Atlantis for about 200$ (without tax) here: berondi.com/demeyere-frying-pan-proline-induction-sealed-edge-32-25632-40850-939.html

I'm still not sure if there is something wrong with the product or anything. The list price is about 300$ (even compared product number from official site) and I didn't find it that cheap anywhere else.

guy who works in the all-clad factory here, ask me questions

but what if I want to make multiple legumes at the same time and I always want to do that. I'm not really sure why you need a big stock pot. Maybe two medium sized universal stock pot / sauce pans would be a better option? They suffice plenty to make pasta or even spaghetti.

Also what is a 3-5qt saute pan? A normal stainless steel 10-12'' pan?

1. why did you kill off LTD?
2. what's the point of the copper layered stuff? do people really fall for it?

It looks like this

The walls are straight so food doesn't fly out and you can make a pan sauce, and it's shallow for more surface area and obviously, sauteing

the GOAT for all braised meats that don't take up enough space to warrant an enamled dutch oven

1. AFAIK we didn't kill off LTD, I just made some today
2. Copper had a higher heat conductivity and holds more heat, or so I'm told. And yes, people really do fall for it. At last year's seconds sale (basically anything with a slight defect that can't be sold for regular price) some lady came in and attempted to buy EVERYTHING that had copper.She eventually became irate and caused a ruckus so she was thrown out, but only after spending about $20,000. I'm not joking about that figure either, people come to the sale and spend thousands of dollars (probably to resell it on ebay but whatever).

also bear in mind i'm pretty new so i'm not privy to all the details

drop ur name fgt

>At last year's seconds sale (basically anything with a slight defect that can't be sold for regular price) some lady came in and attempted to buy EVERYTHING that had copper.She eventually became irate and caused a ruckus so she was thrown out, but only after spending about $20,000. I'm not joking about that figure either, people come to the sale and spend thousands of dollars (probably to resell it on ebay but whatever).

Don't bother with anything but silver

I personally prefer this:
12'' cast iron skillet for high heat stuff without sauce (especially no acidic sauce)
12'' stainless steel skillet for high heat with acidic sauces (especially wine)
2x medium sized pots for legumes and pasta
small non stick for eggs and maybe fish

Whats wrong with this? I have no use for stock pot, saute pan nor sauce pan.

>mfw I learn my meal was prepared on a mere peasant metal and not a stupid one I read about on the internet

Are hard anodized aluminium pans a meme?
Can you really use a fork in it?

>not making your own stocks for sauces, braising, and general deliciousness

I don't know what kind of stainless you're citing, I'm thinking store brand 3 ply with a disk sandwiched in the middle, already made that clear. And no frigging way is 2.5mm stainless lined copper as cheap as those pieces.

I also already noted that copper is expensive slash shit, the point is that tin lined copper is worth the expense, stainless not. Do you read?

For the aluminum:

Linking it to breast cancer
ncbi.nlm.nih.gov/pubmed/16045991

Linking it to alzheimers
universityhealthnews.com/daily/memory/aluminum-linked-to-alzheimers-disease/

>>what's wrong with this
Apparently you don't make stock, soup, or stews?

Also, I don't see the point of a small nonstick pan. Why not get a large one (12")? You can always cook a little food in a large pan but you cannot do the opposite. And a small pan won't even accommodate many common foods. A nice size fish fillet barely fits in a 12" pan; how do you plan on cooking that in a smaller one?

find something that suggests cause, not "a link".

Do scabs cause cuts?

please show your math

a stainless lined 2.5mm copper pan from falk ($275) is cheaper than a demeyere proline skillet of the same size ($299)

cheaper aluminum skillets either don't have the required thickness to approach the same performance, or they aren't lined (say, alegacy eagleware point two five)

you seem to be ignoring the cost of retinning on the tinned copper

the alzhemers stuff is irrelevant hysteria, since we are not discussing unlined cookware

>a stainless lined 2.5mm copper pan from falk ($275) is cheaper than a demeyere proline skillet of the same size ($299)

I'm not the guy you're arguing with, but a Demeyre Proline is significantly thicker than 2.5 mm. It wouldn't surprise me if the core alone is 5mm thick. Or more. Then again, it's an aluminum core, not copper, so the thermal conductivity isn't as high for equivalent thickness.

Otherwise I agree 100%.

>>alegacy eagleware point two five
Goddamn I wish they made those in a nonstick version.

>Then again, it's an aluminum core, not copper, so the thermal conductivity isn't as high for equivalent thickness.
Exactly. You can't compare 2.5mm copper to 2.5mm alu

Alu has to be much thicker

And yes I'd love if the point two five line came in lined. Stainless specifically. I've already bought my copper though. But truly high end aluminum is rarer than you might think

What pots/pans are best for a poorfag who can't afford a lot of the expensive brands being linked in this thread? I'm just using some shitty stuff I picked up at goodwill for real cheap. I cook a variety of stuff so ideally I'd have things I can sautee veggies in, cook meats, and make stews.

Yes