Reddit reviews Cuisinart Chef's Classic 12-Inch Skillet with Glass Cover
We found 3 Reddit comments about Cuisinart Chef's Classic 12-Inch Skillet with Glass Cover. Here are the top ones, ranked by their Reddit score.
Induction-readyMirror finish. Classic looks, professional performance.Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.Stainless steel cooking surface does not discolor, react with food or alter flavorsMeasurement markings for ease of useDrip-Free PouringFlavor Lock LidDishwasher Safe; Lifetime Warranty
I like Veg Recipes of India for cooking how-tos but that's more Northern style.
BUT I've got good stuff for your other question:
For ideas, you can read Mark Bittman's guide to setting up a minimalist kitchen and The Kitchn's guide.
Since you're focusing on (I assume) stove top Indian style food for one person, I'd say you'd want a pressure cooker (because lentils), one small sauce pan and a larger skillet to start out. If you're cooking the style of food I think you are (dry toast spices, remove from pan, brown some meat, remove from pan, add back spices and veg to make a gravy, add back meat) your highest priority should be that skillet, you can do everything in that, and it can go into the oven if you want to bake some fish or even roast a bigger cut of meat.
You'll notice these pans aren't "non-stick" - if you use just a bit of oil/fat that's actually better than buying non-stick. The non-stick coating will eventually flake off and you also can't take it up to higher heat in the oven. If your meat is sticking to the pan, let it brown for longer :) I have only one small (8" I think) non-stick skillet that I use for scrambling eggs so that I don't have to use half a stick of butter on them.
All-Clad is a very good brand, Cuisineart is a good value. TJMaxx / Marshalls will sometimes get All-Clad stuff in at a good discount. You're looking for a heavy bottom on those pots and pans - that will help them heat evenly so you can toast your spices and not burn your gravies.
https://www.amazon.com/Cuisinart-722-30G-Classic-12-Inch-Skillet/product-reviews/B0078P9D8U/ref=cm_cr_dp_qt_hist_one?ie=UTF8&filterByStar=one_star&showViewpoints=0
that glass lid seems to shatter. Making tempered glass takes a bit of technology, i'm betting this is made in china with poor qc.
> bang for your buck. If a knife set, which one?
Bang for your buck is a 10" chef's knife and a 6" utility knife. You can add a paring knife if you cook fancy things. But those first two will get used 95% of the time. There's no reason to buy a knife set. There is a reason to buy a couple poly cutting boards, though. Use one for meat and one for foods you can eat raw.
> I want to say cast iron skillet.
I have a stack of them. I get far more use out of my regular skillet. I know folks here have a thing for cast iron, and I've been cooking on one for around 25 years. But a regular skillet is what I use most often.
I'd also need a saucepan. Add to that a colander, a couple pairs of tongs, and a half dozen wooden spatulas.
Last thing I'd buy is one of these because I use it all the time.