(Part 2) Best cookware accessories according to redditors

It's to heat either a fondue pot or a heating plate to keep dishes warm at the table

The handle can be turned to open or close the little holes to allow more oxygen to the flame.

The "spoon" is actually a lid to put over the bottom to put out the flame.

Like this: https://www.amazon.com/Swissmar-KF-63011-Fondue-Burner/dp/B000UM2X76

Sterno can holder for a fondue pot.

Here is one made by Cuisinox.

You can get a replacement metal knob for a few bucks if you want to bake with it. (We did.)

Spend $6 on one of these and always use it to pull pans out of the oven and leave it on the handle. Worth every cent!

I replaced mine with a stainless steel knob from Lodge: http://www.amazon.com/Lodge-ECSSK-Replacement-Stainless-2-inch/dp/B006VRUH6I/ref=sr_1_1?ie=UTF8&qid=1422150667&sr=8-1&keywords=lodge+knob

Was helping out u/JFreedom14 as he didn't feel like he was getting the most out of his EQ. For those who are new to it (I'm still pretty new also.. 2 or 3 months with the eq).. I was asked about preventing leak at the bags, as the o-rings get loose the more you swap out the bag.. I just use zip ties.

The bags I use are just roasting bags I found on amazon.. you just cut them to whatever size you want.For those curious about my EQ session looks like.. this is it:

My process with the EQ:

• Wake up in the morning, turn it on (all glass in place) crank it to Max temp, and leave it for 20 minutes... Brew coffee during this time, essential step in the process!!!
  
• after the 20 mins, clean up the glass a bit (just make sure there's no extra ABV from the night before. Etc) and drop.temp to 185 (c)
  
• load cyclone bowl (I use ddave mod for whip, but stock bowl for bags, ddave was too hot in the bag for me, even on lower temps. I usually use about 0.25g
  
• put the bowl on the EQ, let it sit for 2-3 minutes, pour coffee
  
• suck all the air out of the bag, as it can get a bit from just sitting there, put it on, and turn on fan (always speed 1), sip coffee while bag fills
  
• I will usually do 2 bags back to back, then leave it (always stir between bags), filling a bag when I felt like it.. 1 cyclone bowl usually gets me 6 bags (I do 2 on 185, then turn it up to 200 and do 2 more then 230 for the final 2). By bag 4 you'll start to notice it is not as thick, but theres still lots of terpenes in there waiting to work their magic! It'll thicken up once you get to 230!
  
  That 1 cyclone bowl will usually last me about 2-3 hours.
  
  I only turn off the EQ at night when I'm go to bed.

Love mine! If you ever want to bake something at a high temp, make sure to replace that knob with a stainless steel one:

http://www.amazon.com/Le-Creuset-Stainless-Steel-Replacement/dp/B006PE3R0K/ref=sr_1_3?ie=UTF8&qid=1410794922&sr=8-3&keywords=le+creuset+handle

Any of the lid accessories are must-buy in my opinion.

A glass lid for slow cooking, and also works great to keep food warm and moist inside the pot after it is done cooking; great for buffet style.

A silicone lid seals the inner-pot and is great for putting it right into the fridge after cooking, rather than transferring into a Tupperware.

Amazon has some

Large Stainless Steel Replacement Knob Fits Le Creuset Pot Pan Oven Lids + Screw https://www.amazon.com/dp/B017B5RDU6/ref=cm_sw_r_cp_api_i_8TWBDbJQ3DT0X

Staub 40509-347-9 Animal Knob, One Size, Snail https://www.amazon.com/dp/B00LEOC6OO/ref=cm_sw_r_cp_api_i_7UWBDbGG8ZJC1

Search for Staub Knob. There are quite a few.

Swissmar Fondue Burner https://www.amazon.com/dp/B000UM2X76/ref=cm_sw_r_cp_api_i_VR26Cb9KCKKPS

Silicone oven mitts with a heavy cloth liner work very well, but they're slippery.

I have a couple of these Lodge handle mitts which work very well. Make sure you get the "max temperature" version, because they have some thinner ones that aren't as good. The thing about these is that you really shouldn't leave them on the handle, just slip them on and off when you need to pick it up. Don't wash them in the clothes washer.

Another thing that works very well is a folded dish towel. If that's comfortable in your hand, try that. NEVER USE A WET ONE unless you want to get burned.

I would like to try welding gloves, so if anyone can suggest a specific example that is effective and also more nimble than a catcher's mitt, I would appreciate it.

Slip-on silicone handles are terrible in my experience.

There are also wire rings or stars - about the diameter of a coat hanger wire, and bent to fit within the circumference of an electric burner - that you put right on the burner and then put your pot on top of that. (As long as it's not an induction stovetop.) I've used one before and it worked a treat:

​

https://www.amazon.com/Fitz-All-Diffusers-Ranges-Protect-Cookware/dp/B0047B9S5G

What size is your pan and how large is your burner? Does your pan get hot spots on all of your burners, and does it get hot spots at any burner setting? Since it has only been recently that the hot spots have developed, could there be something different about the way you are cooking or the workings of your burner(s)? Do you have a gas or electric stove?

I agree with the suggestions already given for lower heat settings and longer pre-heating. Preheating in the oven works well and you might give a heat diffuser like this one a try.

Nylon pot scrapers like this are also effective. I already have one at my kitchen sink, so I can also use it for labels.

There's a lot of middle ground between Walmart knives and a $1500 set, and there is no such thing as a perfect knife. Everyone has their own preferences, which can only come from experience. Dropping four digits on knives without having this experience is a good way to waste a lot of money.

That is why for your first set of quality knives I recommend getting something middle-of-the-road and saving the rest of your money for later.

For example, you could go with this set: chef+paring, utility, serrated, ceramic hone, cutting board. Learn to use these knives and care for them, develop your own likes and dislikes, and then decide where you want to go next.

Doesn't look bad. 1lb for 2 pots and a lid is about right. You can leave one pot behind if you want to go minimalist.

Titanium doesn't need any treatment. I'd just give it a quick wash with soap and water before using it the first time. It doesn't require any special sort of clean-up after use either.

One small thing to consider is that titanium pots are easier to deform than aluminum or stainless steel ones of the same thickness. As long as you don't use it as a stepping stool, you'll be fine. You would normally be able to use them directly on fire/coals, but it looks like yours have a rubberized coating on the handles. That's going to melt.

Cleaning with sand is fine as long as you aren't super-aggressive about it. If you really muscle coarse sand in, and scratch it, the scratches will tend to hang onto food and make it more difficult to clean. Get yourself a cheap nylon pot scraper:

http://www.amazon.com/gp/product/B001V9ALSU

thanks, that was a good read.
for those too lazy to click the link
>Was helping out u/JFreedom14 as he didn't feel like he was getting the most out of his EQ. For those who are new to it (I'm still pretty new also.. 2 or 3 months with the eq).. I was asked about preventing leak at the bags, as the o-rings get loose the more you swap out the bag.. I just use zip ties.

>The bags I use are just roasting bags I found on amazon.. you just cut them to whatever size you want.For those curious about my EQ session looks like.. this is it:

>My process with the EQ:

>* Wake up in the morning, turn it on (all glass in place) crank it to Max temp, and leave it for 20 minutes... Brew coffee during this time, essential step in the process!!!

• after the 20 mins, clean up the glass a bit (just make sure there's no extra ABV from the night before. Etc) and drop.temp to 185 (c)
  
• load cyclone bowl (I use ddave mod for whip, but stock bowl for bags, ddave was too hot in the bag for me, even on lower temps. I usually use about 0.25g
  
• put the bowl on the EQ, let it sit for 2-3 minutes, pour coffee
  
• suck all the air out of the bag, as it can get a bit from just sitting there, put it on, and turn on fan (always speed 1), sip coffee while bag fills
  >* I will usually do 2 bags back to back, then leave it (always stir between bags), filling a bag when I felt like it.. 1 cyclone bowl usually gets me 6 bags (I do 2 on 185, then turn it up to 200 and do 2 more then 230 for the final 2). By bag 4 you'll start to notice it is not as thick, but theres still lots of terpenes in there waiting to work their magic! It'll thicken up once you get to 230!
  That 1 cyclone bowl will usually last me about 2-3 hours.
  
  >I only turn off the EQ at night when I'm go to bed.

https://www.amazon.com/gp/aw/d/B077M3RQBX/ref=mp_s_a_1_1?ie=UTF8&qid=1525745884&sr=8-1-spons&pi=AC_SX236_SY340_QL65&keywords=cast+iron+silicone+handle&psc=1

A fondue burner and swissmar fire gel could work, no fancy ingredients holders though.

Extra cutting boards are pretty good to have in the house.

Protection gloves are a must for gardening. Or, Digging claws

I went all in and bought this outdoor propane burner. I soon found out 65,000 BTU is overkill but holy smokes does it make great stir fry. I've been cooking Chinese food for a long time but having a proper setup raised my game to whole new levels. Even my Cantonese mom and Teochew dad praised my cooking. They said they were proud of me ::tear::

As for steaming, I much prefer a steamer rack like this one. I've been using one for years in a regular pot. I bought bamboo baskets recently but don't use it much unless I'm steaming a bunch of dim sum items. The steamer rack is easier to clean and is much handier when I need to steam a whole fish or chicken. They're too big for the bamboo basket. I use baking dish on the rack and steam in my wok.

Try these wires.

Electric and bamboo steamers are not always necessary, although bamboo steamers do impart a subtle flavour. You can also consider getting a metal steaming rack like this (https://www.amazon.com/Stainless-Steel-Steaming-Stand-Cooking/dp/B007HKI6CA). You can just use a large pot, place the rack into the pot, put some water and wait for it to boil before you place the dish you'd like you steam on the rack. It is very cheap and convenient and it can be placed in any kinds of pots and pans as long as they are tall enough for you to put your dish in.

You should consider getting a wok, provided that your cooking range is gas powered so that the wok can reach a very high heat for stir-frying. Otherwise, with an electric range, you won't be able to get heat that is high enough for that smoky stir-fry flavour (or what we call "wok hei"). A metal wok spatula will definitely be needed.

A rice cooker will also be great as you will get amazing rice every time and you can also steam stuff in it. You can even make cakes so it is very multi-purpose.

It depends on which cuisines you will be focusing on, but these are the basics. Just let me know if you have any other questions. :)

> I think what sets InstantPot apart is the accessories you can get, but don't quote me on that. I purchased a glass lid along with a silicone cover for mine, which I didn't see as readily for the other brands.

> That, combined with the stainless steel inner pot (vs. non-stick coating) are what sealed the deal for me.

~ /u/Justifiably

I think what sets InstantPot apart is the accessories you can get, but don't quote me on that. I purchased a glass lid along with a silicone cover for mine, which I didn't see as readily for the other brands.

That, combined with the stainless steel inner pot (vs. non-stick coating) are what sealed the deal for me.

One thing I like to bring to parties is ploughman's lunch on a stick -- cubes of apple, different cheeses, wedges of egg, cubes of bread, pickled onions, gherkins, grape tomatoes, etc, on skewers. Also obviously good without the sharp stick in it, and nice because you can just grab at whatever pieces you want to eat together -- cheddar and apple, brie and bread and pickle, egg and pickle, etc. Pretty balanced meal, pretty tasty.

When my kid was learning to eat I made tonnes of "pizzas" that were mini pitas with pesto (less messy than tomato sauce, and less likely to have one big thick mouth-burningly hot glob), lots of chopped veg, and enough cheese to glue it all together. I'd bake half-way, wrap, freeze, and toaster oven them, and they were pretty addictive and I ended up eating a lot myself and bringing them out as finger food for friends.

If it would make it easier for him to eat a wrap or burrito it's pretty easy to find little silicone food ties these days.

If he's an asparagus fan, do remind him that it is correct to eat it with your hands...

A lot of it will be pretty boring, but, you might check out forums for parents doing "baby-led weaning." (There's one on here -- /r/BabyLedWeaning.) Which is: not spoon-feeding your baby, not using mush/purees, but giving them stuff in a shape they can easily grasp and gnaw away on. Since you can only serve so many cucumber sticks, tomato wedges, peach slices, etc, before going crazy, some parents get pretty creative with ways to make the family dinner something that's easy to pick up and eat out of a hand with minimal dexterity.

Oh, and, not a full meal, but a nice side/snack: 1" or so rounds of cucumbers partially hollowed out, with egg salad spooned in.

Not a fan of end grain, drags on the knife edge. I would get something like this:

https://www.amazon.com/Chef-Remi-Cutting-Board-Replacement/dp/B01N2LZ6D5/ref=sr_1_3?ie=UTF8&qid=1497709670&sr=8-3&keywords=hardwood+cutting+board

The well is nice to keep liquids, like blood, from oozing all over your counters.

Not a fan of plastic either. You can get plastic shavings in your food and at some point, they can hold onto food particles, dishwasher or not.

I've been using wood as long as I can remember and all my family members used wood too, so that's nearly 60 years worth, never been a problem.

http://www.amazon.com/Island-Dogs-54677-Fryer-Silver/dp/B001C9G7AA

You can buy a gas ring reducer that sits on top of your hob or a mini gas burner.
https://www.amazon.co.uk/dp/B0001IX10M/ref=cm_sw_r_cp_apa_5X1Pzb48JXSYS

Yes, it would work, but I question whether you can make it cheaper than just buying one.

That one's not available in the US, but here is an alternative for Americans.

HERE YOU GO PATRIOT!

Revolver

Tommy Gun

And make some badass icecubes to go in your badass mug!

These ice cubes are also bad ass

It's easy to replace with a steel knob more expensive than the Dutch oven.

I scrape the remains down into the pot starting at the top and rotating the pot at the same time. I use maybe 2oz of water or less. Keep the pot tilted so the water is in a corner scrape from the top down and clean the rim and first inch of depth of the pot and rotate until you reach your clean starting point and drop down and clean the next inch of depth. Once you hit the bottom scrape the bottom and then either drink or fling the dirty water. I use a small hard nylon pot scraper but half of a hotel keycard works great too. Tough myself that in the desert on the PCT when water is at a premium. It sounds complicated but in practice takes less than a minute. Mac n cheese, potatoes, burnt bacon grease. It takes off anything. I use this one

Maybe a cover for when it's not in use? No idea really. Looks like these though:

https://smile.amazon.com/dp/B00KYP7Q5I/ref=psdc_289820_t3_B000UM2X76

I use one of these and it works beautifully.

even better, get a metal knob

A pan scraper is your friend for this:

http://www.amazon.com/Progressive-International-Colored-Pan-Scraper/dp/B002BFHY4C/ref=sr_1_4?ie=UTF8&qid=1426794207&sr=8-4&keywords=dish+scraper

Soak the pot overnight and the next day use this on it.

Or, just stir your pasta while you're cooking it and turn the heat down a little. If you let it sit and boil at max you end up with burnt pasta on the bottom of your pot.

It's heavy. Really effing heavy. It's big, it's bulky.

It will boil over any percolator type coffee pot even on low. Get the flame tamer diffusers https://www.amazon.com/Camp-Chef-FT10-Flame-Tamer/dp/B001440WG8/ref=sr_1_1 You're welcome.

It will cook food faster than you can blink. Faster than your gas stove at home. 90,000 BTU of pure propane sucking power. 30,000 BTU per burner. Great for big pots, big groups of people, tailgating.

The rolling bag you can order with it, is somewhat helpful, but the wheels bog down in the dirt. Get one anyway. Reinforce the corners with some canvas and canvas glue. You'll be happy you did. Bring a friend to help you carry it and get a truck to haul it ;)

Order the leg levelers https://www.amazon.com/Camp-Chef-Levelers-Stoves-Tables/dp/B00LO4XNN2/ref=sr_1_1

It is great for higher altitudes because they have manual adjustments behind the burner control knobs to reduce/allow more air into the ports. Easy peasy.

It's overkill IMO. Mine has been abandoned to return to a 2 burner coleman propane stove.

A happy medium would be one of the Camp Chef Mountain Series stoves. High BTU, smaller package.

Don't get me wrong. I love my big ass Camp Chef 3 burner. I just don't need that much. We pre-cook a lot of food. My sister has one as well so if needed for our bigger campouts, they can bring it, I just don't have the room for it and am trying to lighten my load, downsize and make it simpler for my kid and I to camp more frequently while accommodating my RA and other joint issues.

The knobs are made out of a phenolic resin, and will start to melt @ temperatures above that. It's probably not going to emit any noticeable vapors, it will just melt and be useless. Despite the fact that there is the word 'formaldehyde' in the chemical name of the resin, no actual formaldehyde is left @ the end of the manufacturing process.
Replacement Lodge Stainless Steel knob $7.95
Replacement Le Creuset Stainless Steel knob $22.95
Why it's sometimes hard to find the stainless knobs in stores

You can use these disks to adapt your current cookware


Frabosk 8 3/4" Induction Heat Diffuser Plate https://www.amazon.com/dp/B004JMV0M2/ref=cm_sw_r_cp_api_i_7ctXDbC0G0XHE

A plastic pan scraper like this one is great for scraping bits off the floor.

OK so I love gadgets, especially kitchen gadgets, and I try very hard not to get carried away with buying small appliances and such. Please accept my apologies for the wall of text.

• Favourite gadget - Well first up has to be my Thermomix, because it cost more than two weeks' wages (and it's awesome). It's a high powered food processor and blender that also weighs, steams, and cooks things, and I use it almost every day, multiple times. Currently it's used a lot for bread dough and soups, and chopping and blending things of course. I use it to steam about a dozen eggs at a time as well (in their shells = hard boiled but somehow better). I don't use my immersion blender any more (though I used to love it), but I still use my bullet blender to grind coffee. I use my slow cooker regularly for beans and stews, and it broke the other day, so I need to get a replacement. The electric pressure cooker I have doesn't work properly so I'm thinking about getting a combo to replace, but might just end up going with the slow cooker. I don't use the pressure cooker very much (maybe because it doesn't work very well? Considering getting a stovetop one).
  
• Cyber Monday recommendation (actually not a recommendation, more like my own wish list items!) - maybe the Anova for home sous vide? I would love one of those! Along the same lines as the combo slow/pressure cooker, the Instant Pot 6-in-1 cooker seems to have gotten some good reviews. I guess good cast iron is probably the opposite of anything cyber? :) I would recommend that everyone has a slow cooker!
  
• Brands - I like Good Grips as well, but can't really think of any particular brands that I go with regularly. I can say that my parents' Kenwood stand mixer has been going strong since the 70s, so if I were in the market for one I might go with an old refurb rather than a new one (I have heard that brands like KitchenAid are less buy it for life than they used to be). I have heard wonderful things about Le Creuset's products and customer service, but they are a bit out of my price range (says the girl with the Thermomix).
  
• Random gadgets - ones I never use that are ridiculous pieces of plastic are a pineapple corer (works well but I never buy whole pineapples) and a potato slicer/microwave chip rack (fiddly and makes about 12 chips at a time). Ones I use occasionally but can recommend are silicon food loops and the ice orb (combination ice tray and ice bucket). I really like the latter because you can make multiple batches of ice cubes and keep them covered. My SO hates it because he finds it really difficult to get the ice cubes out. Oh I also like those silicon mats that you can use for rolling out pastry and dough, and I have these brilliant sloped cutting boards that save juices from getting all over your countertop, and one side is labeled 'cooked' so you can keep your raw meat on the other side. Can't believe it took me so long to find something like that. I found a cheaper version of the Joseph Joseph multi cutting board if anyone is interested: here.
  
• Random observation - some gadgets seem to be seasonal in the way I use them (e.g. ice cube tray and blender in the summer for making smoothies, slow cooker in the autumn and winter for making stews).
  
• Edit - this was not the best thread for my wallet. I have just ordered a bunch of stuff for the apartment that I did need, but...hmm. The kitchen stuff I bought was a little basin that attaches to the outside of a cupboard for mid-prep rubbish (which I have wanted for a while), as well as a couple of different bowl covers for microwaving/storage purposes. I'm going to see how those go to see what style I like. Hopefully I'll end up using them regularly. Other stuff was little things that I've needed but never gotten around to getting, like a doormat and a toothbrush caddy. Oh and a hot water bottle because my apartment gets super cold in the winter.

These fellers right here, OP. They've made cleanup quicker and easier for me.

Pack of 6 Polycarbonate Cast Iron Cleaners & Handle Covers - 2 Grill Pan Scrapers, 2 Pan Scrapers & 2 Silicone Hot Handle Holders for Cast Iron Skillets, Pans & Griddles, Red & Black https://www.amazon.com/dp/B077M3RQBX/ref=cm_sw_r_cp_taa_D4J0CbEMF3Q8J

Ahh never had the energy to stay mad over stuff like that. I might be disappointed in the weather but it's not something I or anyone have control over. (to my knowledge)
I knew ahead of time the pan headache and when we moved into our own place I upgraded the stove. I terribly miss gas but it's not really an option here in Sweden and I knew induction was a good replacement.

Good point on the pans... No matter how much I keep them on medium /plastic utensils etc I can't keep nonstick nonstick even with babying. Reminds me I really ought to reseason my cast iron...

If I was that annoyed tho I would just either get a standalone electric hob or a thermopuck you put on the stove so that you can use non ferrous pans on induction.
https://www.amazon.co.uk/Frabosk-Induction-Diffusor-Stainless-Silver/dp/B004JMV0M2 (for example)

Cheers, steamed fish is awesome.

So I think a steaming setup with a big wok plus a steaming rack stand -
something like this - is great. We're generally big believers in bamboo steamers, but that sort of set-up is perfect for fish and limits the 'one-use' gadgets in your kitchen.

You're right, and its probably safe to just call it an hour and a half for most ribs. When I say ~50cents per bag, I just mean you can buy a box of 5 bags for $2.50 or 10 for $5, etc.

http://www.amazon.com/Island-Dogs-Gun-Egg-Fryer/dp/B001C9G7AA there is one of them