Searched for it and this came up. http://www.amazon.com/Russell-Grants-Astrology-Nintendo-DS/dp/B003GRT7VW

This is why the Lodge 17" skillet is much better for fried chicken, you can fit everything in a single batch.

If you are serious you need to buy a carbon steel skillet.

edit: https://www.amazon.com/Lodge-CRS10-Skillet-Pre-Seasoned-10-inch/dp/B005U93RYC

I guess they are only about 33% lighter, so maybe a lightweight nonstick like others recommended is better but I still like the carbon steel.

The Amazon Basics cast iron pan is made by Lodge. It's an affordable, lifelong cooking implement, if used and seasoned properly.

Edit: Link

Big Bertha
https://www.amazon.com/Lodge-Seasoned-Cast-Skillet-Handles/dp/B00063RWVG/ref=mp_s_a_1_2?ie=UTF8&qid=1540424342&sr=8-2&pi=AC_SX236_SY340_FMwebp_QL65&keywords=lodge+17+inch+cast+iron+skillet&dpPl=1&dpID=41GpMEVUQDL&ref=plSrch

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.

I have the newer Lodge version. It gets lots of use here and is my favorite popcorn pan too.

Holy shit, you weren't kidding. I've never even bothered buying cast iron cookware because whenever I've seen them in department stores, they've been outrageously priced. Just did a quick search on amazon. $31 for a set of 3 skillets. Straight into my wish list.

Link for anyone who's interested. But there's tons of them on amazon with high reviews and are really affordable.
https://www.amazon.com/dp/B000VTOG78/ref=cm_sw_r_cp_api_GXUlybXQ0JH0P

the amazon.com description is amazing bottom of page

The expensive brands in that same price range:

All-Clad, Le Crueset, Henckel, and Mauviel.

This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.

At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.

-------

Here's a list of things they could get (an entire kitchen revamp) for under $1000:

A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)

Anova sous vide cooker for $110. Toys are fun.

Lodge enameled dutch oven for $60

Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20

Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).

Scrapers (super important!) and maybe silicon handles for $10

and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).

An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.

If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.

Other things:

OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.

The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)

---------

Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)

If going with regular handles and instapot, $850 <--- my choice

If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice

If going with regular handles and regular slowcooker, and no sous vide ~$650

Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400

Braised with root vegetables in broth with either Raw Cider, Red Wine, Bourbon or Beer. 3 hours at 325 is generally perfect.

Braising keeps the liquid in place, preventing the temperature in the pot from going much over the boiling point of the liquid, right around the sweet spot (~225°F) that breaks down the connective tissue and Proteins strands, making the meat super tender.

I use a Lodge 10.25" Deep Skillet with a cast iron lid that has "self-braising" spikes on the underside. As moisture evaporates, it collects on the spikes and drips back down.

This game looks very different in amazon.com...

You could make them in an ebleskiver pan https://www.amazon.com/dp/B00004RFPL/ref=cm_sw_r_cp_api_RNHCzb4F41Q4D

You could also just use a flat nonstick pan to make a flat mozzarella disc shaped 'crisp' with pepperoni on it and dip it in marinara. This is what I do when I crave pizza.

Teräspannulle ei tarvitse laittaa sen enempää rasvaa kuin muillekaan. Annat paistua sen aikaa, että pinta on oikeasti kypsynyt, niin lähtee irti ihan normaalisti. Jos sinne jää joku lihapala kiinni kun yrität vääntää sitä pois, niin sille ei ole muodostunut pintaa.

Tämän lisäksi rasva ei ole pahasta. Tosin käytä mieluummin kasvipohjaisia.

Suurimman osan ajasta et oikeastaan tarvitse pinnoitettua, koska kaiken teräspannun pohjalle pinttyneen ruokaan makua tuovan jämän saat lisättyä takaisin ruokaan lisäämällä hiukan nestettä. Jos olet katsonut, kun keskieurooppalaiset aina lisää viiniä johonkin paistamisen jälkeen, ne tekee pääasiassa tätä. Jos et halua tehdä tätä, voit silti vain lisätä vettä niin jämät lähtee irti.

Osta saksan amazonista ruostumaton teräspannu ja pinnoitettu (ei teflon) pannu. Suomalaisten kauppojen, myös verkkokauppojen, valikoima ja hinnat ovat kuraa. Varsinkin pinnoittamattomia teräspannuja ei ole koska Suomessa pinnoitetut ovat (virheellisesti) liian suosittuja. Viimeksi kun yritin etsiä myös uuniin laitettavan 28cm pannun, niin halvin oli 100€, kun amazonista löytää vastaavan 50€:llä.

Käytä pinnoitettua sitten johonkin kananmunien laittamiseen.

Tässä on yksi teräspannu, halvempiakin löytyy. Etsi kansi, jos tarvitset.

Well, why not another Lodge? You can also look at

Victoria (https://www.amazon.com/dp/B01726HDY0/)
Amazon Basics (https://www.amazon.com/AmazonBasics-Pre-Seasoned-Cast-Iron-Skillet/dp/B073Q8P6CK)

Or there's plenty of affordable chinese models to chose from.

Got married in 2015 and we was in the same boat as you... Both of us are from large ethnic families who wanted to give physical gifts (because they're well intentioned and wanted to pay it forward - a lot of them were newly arrived in the US without a lot of money, and sometimes not a lot of family and married pretty young - so gifts they got for their marriage were actually very much needed). Both my partner and I already had functioning apartments (separately), then when we moved in while we were engaged, realized we had about 2 of everything and had to narrow that down. Thankfully, we are pretty minimal people - him by nature, me by intention. But especially after having to sort through both of our belonging to weed out duplicates, we really felt like we did not need anything else.

We ended up taking a two pronged appraoch: 1) Upgrading things we had, and used, but that were not all that nice to begin with and 2) Items that would help us achieve the goals that we had laid out for our relationship as a married couple.

A few things we asked for that have seen a lot of use:

1. Vitamix - I thought this was going to be a huge waste of money, but my partner really wanted it and my aunt really wanted to give it to us (because she loves hers). This thing has gotten used daily (and sometimes multiple times a day). We have been low-carb-ish for the last two years and the Vitamix has been awesome for this kind of cooking. Can't say enough great things about it and I have no doubt this thing is going to last decades.
   
   
2. Really great Japanese knives - my cousin is a chef recommended this pearing knife and this 8.5" knife. Not only are they super easy to handle (as opposed to German Wostoff knives - a commonly requested wedding gift, which IMHO are way too large to efficently or precisely manuver), but they are gorgeous knives that are nicely balanced and really feel great in your hand. We replaced an entire block of cheap-o knives with these two knives alone.
   
   
3. Religious & ethnic items for holidays - There are a few holidays we celebrate where specific items are part of the tradition. For example, for Christmas, our families always have nativity sets, so we registered for that. For Easter, there are special cultural items that are used - and someone made us that. You can ask your ethnic families to get you these things (which were actually some of the most touching gifts because they were either made by hand or purchased overseas).
   
   
4. Plates, silverware, glasses and servingware to host 40 people - This is NOT "minimalist" for pretty much anyone, but it made sense for us. We both have large families. The elders of the families have been strongly hinting at having us take over the "big holidays" that they have been hosting. Additionally, we live in a neighborhood that is the spot for 4th of July parties, and we host an annual blowout day-before-Thanksgiving party. When we were making our registry, we made a list of everyone who would be on the invite for these parties and were hitting the 35-40 person range. So we have 40 place settings - we keep 32 of them in a separate set of cabinets in the basement, and 5-6 times a year, bring them out so that everyone can eat together using real plates and silverware. It's not minimalist, but it's intentional in that we specifically have choosen to stay in the same city as our families so we can do these types of things.
   
   I guess my overall advice would be to make a list of goals you want to achieve for your life together, and then try to ask for items that either help you achieve those goals, or enhance those experiences.
   
   A few examples:
   
   

• If a goal for your married life together is to be environmentally sustainable, think about registering for a compost bin, a fancy SimpleHuman garbage/recyling can or a Berkey Water Filter
  
  
• If you want to pursue a healthy lifestyle together and cook homemade meals - you can upgrade your pots and pans (love my All Clad pots and my Le Creuset pan).
  
  Does anyone NEED this stuff? No, of course not. But when you're lucky enough to already have all your basic needs met in life, wedding registries provide are a nice opportunity to upgrade things that were aquired at an earlier time in your time in your life, not for their enduring quality, but rather their low cost/ ease of procurement. Good luck!

https://www.amazon.co.uk/All-Clad-Stainless-12-Inch-Fry-Pan/dp/B00005AL5F

£350. Wow.

You could get some cute kitchen gadgets like this pan, Nessie ladle, kitty measuring cups, Dinosaur pasta thingy. If your kitchen has a window some cute curtains might help? Or cute kitchen towels. A cute apron maybe? If you're wanting to revamp the kitchen, maybe paint the walls a new color? Or swap out the handles on the drawers and cabinets

Fair enough.

So as a premise, I'm going to give you the /r/cooking answer (which I'd argue is the 'right' answer,) but a lot (most?) people in the US use a non stick for just about everything. Then again, most people cook bad food, so...

Anyway:

>for things like eggs, bacon, burgers etc

So right there I'd stop you and say that a true non-stick (either a Teflon pan or anodized / ceramic) is really best just for things like eggs, melty cheese, etc. Some people (rightfully) claim that eggs can be cooked in a really well seasoned cast-iron; they sort of can, but you have to use so much grease I argue it's more shallow frying than anything else. Properly cooking eggs in a true non-stick pan, like a Teflon coated pan, requires zero butter / cooking spray, etc. You actually shouldn't use it.

For things like burgers, bacon, etc, most of us would argue for either stainless steel (my preference) or cast iron. Cast iron (CI from now on) has some advantages, mainly relating to heat retention for giving awesome sears (like on a steak.) Stainless Steel (SS) can also do that pretty darn well, but not quite as well as CI. SS has the advantage of being more 'reactive;' If you turn the heat up or down, the pan reacts much faster than CI. CI is a diesel truck, SS is a Chevy 2500.

Neither SS or CI 'stick' when 1) properly heated and 2) properly used. Most people just don't know how to properly cook with those types of pans. Start here, and watch this vid on how to properly heat a SS pan. If you do that (and it's actually super easy once you've done it a few times,) you're 80% of the way there. So then your pan is hot, and you put in some oil (I prefer canola.) From then, your meat (like chicken breast, bacon, burgers, steak) goes in the pan and you don't touch it! If you put it in, and then 30 seconds later get all grabby-pokey-lifty, you're going to get really grumpy that that idiot on the internet convinced you to use SS, because it's going to be very stuck to the pan. If you're patient, and simply wait, the meat will get a perfect sear, and release on it's own in about 3-4:00. From there, give it a flip and repeat.

Here's where the advantages of stainless really shine: So after you've seared both sides (let's say of your chicken) you pop the whole pan in the oven for about 13 minutes or so to finish cooking the meat to the desired temp. Then you pull the pan out of the oven, pull the meat out to rest, and then deglaze your pan, toss in some chopped shallot or onion and garlic and maybe mushrooms, let it reduce aminute or two, holy crap get ready to blow the minds of anyone you're cooking for. Drizzle the sauce over your now sliced chicken, BAM.

So that was a bit of a divergent answer, but I felt it was important. When evaluating cookwear, it's not so much just a matter of 'Can this pan cook things,' it's more a matter of 'How do you use your cookwear to get the results you want.


If what you want is a properly good non-stick pan for eggs and cheesy stuff and omelettes, buy this. That'll last 2-3 years if you treat it well (ONLY wash with a washcloth, non-stick safe utensils, etc) For all your other stuff, I'd suggest a tri-ply stainless steel pan, like this or if it's in your budget, All Clad really sets the standard. This guy in 10 or 12" is pretty much the default CI pan for most people.


Feel free to ask questions. As for the pans you mentioned: I've seen really, really mixed reviews on them. I've never cooked with them, but I've handled them and they seem extremely light and thin (that means hotspots, inconsistent heating, and crazy fast reactivity (temps varyingw ildly up and down.) They seem to be jack of all trades masters of none, and I'd personally pass.

Irregulars from All Clad are amazing. It may have a scratch or two but it will still last a lifetime.

I highly recommend the 3 quart All Clad saucepan and the 12 inch fry pan.

These are my two favorite pans.

I've been building my collection of All-Clad and Staub, and have the expectation that they will last forever and be handed down to my kids.

In case you're contemplating sets vs open stock, I'd strongly encourage open stock. First, you can often find individual pieces on sale at random intervals, second, you make sure that you only fill your kitchen with the pieces you're really going to use. Basically I make a list of the ones I wanted, and kept an eye on the prices, and bought one a month for a while, depending on what was on sale.

Here's my core collection:

• All-Clad 12-inch Fry Pan: http://www.amazon.com/dp/B00005AL5F/
  
• All-Clad 1-Quart Sauce Pan: http://www.amazon.com/dp/B00005AL5J/
  
• All-Clad 2-Quart Sauce Pan: http://www.amazon.com/dp/B00005AL5K/
  
• All-Clad 4-Quart Sauce Pan: http://www.amazon.com/dp/B004T6M6CG/ (I like the extra side loop on this one because at 4 quarts it can start to get a little heavy)
  
• Staub 5-Quart: http://www.amazon.com/dp/B000KLZ0FE/
  
  Here are some extra ones that I also love:
  
  
• All-Clad 3-Quart Saucier: http://www.amazon.com/dp/B004ZR4C08/
  
• Staub 8-Quart: http://www.amazon.com/dp/B000I7DMTG/ (It's great not only for big batches of stuff, but also for bread baking.)
  
  I also have a 10-inch All Clad Non-stick skillet. I know there's a lot of dissent around buying a high-end non-stick piece because they do wear out, but I happened on a good deal, and have been very happy with it. (http://www.amazon.com/dp/B00005AL5E/). I'm also fortunate enough to have a 10-inch cast iron skillet that's a family heirloom, that I love dearly.

I've had one of their 12" skillets for years, loved it.

And here ya go
https://www.amazon.com/Lodge-CRS10-Pre-Seasoned-Skillet-10-inch/dp/B005U93RYC/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1466326297&sr=1-2&keywords=carbon+steel+skillet

No carbon steel works almost the same as cast iron but you work up a seasoning on a smooth steal pan instead of an iron one. this is the one I have https://www.amazon.com/gp/product/B000K9FKC4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 . I am in the same boat as you in that most of the time I am just cooking for my BF and I. I find 4qrts to be a good size not only because leftovers mean I don't have to wake up early to make him lunch but also because its a great size for baking bread.

The Amazon product page.

I purchased this recently:

http://www.amazon.com/gp/product/B000GWK2X2/ref=oh_details_o03_s00_i00?ie=UTF8&psc=1

I've had it for six months or so and the nonstick coating is holding strong, I never use anything metal in it and mostly use it for cooking eggs, but it's great. Best nonstick pan I've ever had.

> I got a water heater for Christmas. So did my husband. :P

I have it on good authority that I'm getting this. But it's sort of like Kittendaddy is getting it too, because we'll both benefit! 😹

So it's a marketing thing then!

• Posh Englishmen love tea - Random Items
  
  
• Should be left in the bedroom not taken outside - NSFW
  
  
• Most phallic item has to be Big Ben - LEGO
  
  
• Most Geeky ... well duh... no explaination needed - LEGO
  
  
• A Book of Learning to be better at my job. - Random Items
  
  
• Need to stay alive and cook on a deserted island - Cooking
  

I don't know if it's necessarily gross, but I have this dish I call "Arianna Eggs."

• Get yourself a mini frying pan like this, and fry up a nice egg with some olive oil.
  
  
• Put fried egg on plate.
  
  
• Slather salsa on egg.
  
  
• Fry up a second egg.
  
  
• Put egg on top of salsa, creating a egg/salsa sandwich, if you will.
  
  
• Eat with fork and pretend it's the greatest thing since scrambled eggs.
  
  Voila!

Get a nice non-stick pan and a quality turner. I flip 4 fried eggs about once a week and rarely end up with broken eggs.

A skillet is just a frying pan. In the US they use skillet, frying pan and fry pan pretty interchangeably. In the UK we often use skillet for non enamelled cast iron frying pans as they will likely have been imported from the USA (or were made for the US market, or were inspired by it) so keep the name, e.g., "Lodge 26.04 cm / 10.25 inch Cast Iron Round Skillet/Frying Pan" on Amazon UK is made in the USA so keeps the name.

I mentioned "non enamelled" because we still call Le Creuset enamelled ones frying pans here even though they are skillets in the US, e.g.,

Le Creuset Signature Iron Handle Skillet (Amazon US) vs CAST IRON FRYING PAN (Le Creuset UK).

A "cast iron griddle pan" is just a "cast iron griddle pan" or maybe "grill pan" if you prefer. It's a frying pan with ridges.

We use one of these to make the eggs. Only does one at a time, but they're perfect for English muffin sandwiches: http://www.amazon.com/gp/aw/d/B00068UTJI/ref=mp_s_a_1_2?qid=1393980420&sr=8-2

> Ich würde gerne maximal 150,- für beide Pfannen ausgeben. Bisher habe ich keine Edelstahlpfanne, wie du siehst bin ich nicht wirklich erfahren.

Ein Wort der Warnung, wenn du als Kochneuling eine gusseiserne Pfanne willst, stell vorher sicher, dass du dich mit der Pflege ausreichend auseinandersetzt, sonst wirst du nicht viel Freude daran haben.

• Gusseiserne Pfanne: Eine gute Einsteigerpfanne ist jedenfalls die Senior von Ikea ( https://www.ikea.com/de/de/catalog/products/90264845/ ). Hatte sie schon mal bei einer Freundin in Benutzung und war mit der Handhabung zufrieden. Kostenpunkt 40 Euro. Vergleichbar gut ist auch die von Tchibo. Diese Pfannen sind zu 80% so gut wie die von Staub und Le Creuset, für die restlichen 20% zahlst du mindestens 100 Euro mehr. Das kannst du dir in ein paar Jahren noch überlegen.
  
  
• Beschichtete Pfanne: Ich habe über die Jahre gute Erfahrungen mit beschichteten Pfannen von Tefal und Fissler gemacht. Da es sich bei der besten beschichteten Pfanne, aber immer um Verschleißartikel handelt, ist es unsinnig dort besonders viel Geld auszugeben. Ich veranschlage dort 25-35 Euro. Meine ältere ist eine 25 Euro Tefal-Pfanne aus einem Lidl-Angebot (gibt es eigentlich jeden Monat irgendwo vergünstigt) und meine zweite eine Fissler aus einem Angebot von vor ein paar Wochen. Hier weiß ich auch noch den Produktnamen: "Fissler Protect Alux Classic", die es bei XXXL für 24€ gab ( https://www.mydealz.de/deals/fissler-pfanne-protect-alux-classic-eco-28cm-inkl-versand-xxxl-newsletteranmeldung-1223533 ) . Sehr wichtig ist hierbei, dass du dir preiswertes Silikonkochbesteck zulegst, sonst kannst du sie jährlich austauschen.
  
  
• Edelstahlpfanne: Bei mir ist ein Vorgängermodell dieser WMF-Pfanne im Einsatz ( https://www.amazon.de/WMF-unbeschichtet-induktionsgeeignet-sp%C3%BClmaschinengeeignet-backofenfest/dp/B00008XWOI ). Ich meine sie müsste mittlerweile 12 Jahre alt sein und sie funktioniert noch einwandfrei. Aber auch hier gibt es freilich Alternativen wie Sand am Meer. Der einfache Redditeur kann dir da keinen professionellen Produkt Überblick geben. Fissler und WMF (Silit) sind aber keine schlechten Adressen für Einsteiger.
  
  Also nehmen wir mal an, dass du zur Ikea-Pfanne aus Gusseisen, einer 25 Euro Tefalpfanne (am besten aus einem Angebot) und der WMF Edelstahlpfanne greifst, dann bist du für deutlich unter 150 Euro als Kochbeginner sehr gut versorgt. Es wäre sogar noch ordentlich Budget für eine beschichtete 24er Pfanne und das erwähnte Silikon Kochbesteck. Wenn du das hier auf Reddit verpöhnte mydealz abgrast, kannst du womöglich sogar noch mehr Geld sparen. Kommt halt drauf an, ob du alles sofort brauchst oder auf Angebote warten kannst.
  
  

I use the Calphalon Tri-Ply stainless set. They're good, heavy-duty pots and pans and you can get a 13-piece set for less than $400.

https://www.amazon.com/T-fal-2100086427-Professional-Thermo-Spot-10-25-Inch/dp/B000GWK2X2/ref=sr_1_3?keywords=10+inch+teflon+pan&qid=1558547085&s=gateway&sr=8-3 is one,

https://www.amazon.com/T-fal-2100086427-Professional-Thermo-Spot-10-25-Inch/dp/B000GWK2X2/ref=sr_1_3?keywords=10+inch+teflon+pan&qid=1558547085&s=gateway&sr=8-3 is another.

They don't use the word "teflon." I suspect a lot of folks are running away from the word because of marketing, which is a bit silly, but I feel completely comfortable telling you that's teflon.

Le Creuset Signature Iron Handle Skillet
https://www.amazon.com/Creuset-Signature-Handle-Skillet-4-Inch/dp/B00B4UOTBQ/ref=sr_1_fkmr2_1?ie=UTF8&qid=1487420830&sr=8-1-fkmr2&keywords=Le+Creuset+Cast+Iron+Skillet+Pan%2C+23+cm+-+Cerise

1. You'll probably want at least one non stick pan for eggs. Teflon is not harmful provided it's not heated to around 500F. It's used in medical implants and is totally inert in the body.
   
2. Generally it's better to go for quality, but you don't have to go all out. For any of the big premium price names, there's a mid priced brand that's virtually the same product. Stuff on the very low end tends to be trash.
   
3. You should have around a 10" nonstick pan, an oven safe 12" pan you can use at high temperatures, a 4-6 quart pot or dutch oven, and maybe a larger stock pot. Supplant that with some baking sheets and you've got enough to cook for 4-6 people or so.
   
4. https://www.amazon.com/gp/product/B004WULC3I https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78 https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Silicone/dp/B00G2XGC88 https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32 https://www.amazon.com/Checkered-Chef-Cooling-Stainless-Dishwasher/dp/B06Y5F3NGY https://www.amazon.com/Vollrath-Economy-Mixing-5-Quart-Stainless/dp/B07BB3SPR2 https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 https://www.amazon.com/dp/B00151WA06 https://www.amazon.com/dp/B0002HDXVO https://www.amazon.com/dp/B00GRFHXVQ
   
5. I'd say follow your interest in recipes more than anything. Motivation is a big deal, and if you think the food is boring you'll be tempted by the drive through.

https://smile.amazon.com/gp/product/B00B4UOTBQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

It's not cheap, but I've had it for years and it's pretty indestructible. It's not the thin chemical non-stick coating, it's the cast iron covered in black enamel. I've put it in the oven, on the grill, in the dishwasher, it's been dropped, scraped and burned, and there's absolutely nothing wrong with it.

It’s totally non-stick if you’re cooking meat, but you’ll need to use plenty of fat if you’re cooking eggs.

​

Edit to add description in case link doesn't work:

Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Cerise (Cherry Red)

That kind of exists

Also, everyone acts like a cast iron skillet is some top-tier luxury. They're [$13](http://www.AmazonBasics.com/ Pre-Seasoned Cast Iron Skillet Pan, 10.25 Inch https://www.amazon.com/dp/B073Q8RYQM/ref=cm_sw_r_cp_apa_i_hUgrDb99281TN).

Nah. On Amazon they go for 28$. That's the 10". I like cast but carbon steel is perfect for a ton of stuff (and way lighter!). I've got a 10" lodge sitting in with my cast on the stove right now.

Hey, Amazon's own cast iron products are now available!

AmazonBasics Pre-Seasoned Cast Iron Skillet Pan, 12 Inch https://www.amazon.in/dp/B073Q8P6CK/

AmazonBasics Pre-Seasoned Cast Iron Skillet Pan, 10.25 Inch https://www.amazon.in/dp/B073Q8RYQM/

Amazon Brand - Solimo Cast Iron Saute Pan (30cm, 2750ml, Red Enamel) https://www.amazon.in/dp/B07P8VWJ6M/

Amazon Brand - Solimo Cast Iron Grill Pan (26cm, 2250ml, Red Enamel) https://www.amazon.in/dp/B07PC1QXZN/

Amazon Brand - Solimo Cast Iron Dutch Oven with Lid (30cm, 7.7L, Red Enamel) https://www.amazon.in/dp/B07P5NN1G9/

Amazon Brand - Solimo Cast Iron Fry Pan (21cm, 1350ml, Red Enamel) https://www.amazon.in/dp/B07P7QXPX3/

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

We have Calphalon stainless everything plus a workhorse cast iron skillet and dutch oven. They're all great for everything. My husband got the Calphalon pots on sale on Amazon as a set and it was a great deal. I've never wanted for another type of pan or pot honestly. I just replaced my cookie sheets with Nordic Ware aluminum sheets and praise the cooking gods, they are amazing.

​

Edit: adding some links :D

Cookware: https://www.amazon.com/Calphalon-Tri-Ply-Stainless-13-Piece-Cookware/dp/B003L1CW8S/ref=sr_1_4?ie=UTF8&qid=1542771501&sr=8-4&keywords=calphalon+stainless+steel+cookware

Baking sheets(I really can't recommend these enough): https://www.amazon.com/Nordic-Ware-43174-Delight-Aluminum/dp/B079Q671Q5/ref=sr_1_5?ie=UTF8&qid=1542771580&sr=8-5&keywords=nordic+ware+bakers+half+sheet+pan

They have the option for a lid for the omelet pan too, and total cost is about the same.

I am looking for something to cook stuff in that I wouldn't do in the cast iron. We have a 12 inch multi purpose pan (but I don't like not having the long handle personally). Calphalon Tri-Ply 12-Inch Stainless Steel Everyday Pan with Cover https://www.amazon.com/dp/B003L0WE78/ref=cm_sw_r_cp_api_FlrJyb54ZZ0TV.

I would probably cook anything in there that was too acidic for the cast iron, maybe experiment and try steak, and chicken in there anyways to see how it compares to cast iron. I'd probably also do stir fries, and try larger breakfasts that are too big for my 8 in ceramic.

So you think it would be too redundant with the 12 inch pan we have? (And I should get over the handles?)

Currently my cookware consists of the 12 inch multi use pan, an 8 inch Greenpan ceramic (mostly for eggs), a 10 inch lodge cast iron and as far as pots we have 1 and 2 1/2 qt non stick cheapo and a 6qt pot also cheapo non stick (something I got from target years and years ago in college)

https://www.amazon.com/gp/aw/d/B00006JSUE/ref=mp_s_a_1_1?ie=UTF8&qid=1501440144&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=chicken+fryer+cast+iron&dpPl=1&dpID=41AyLxh30LL&ref=plSrch

This skillet is awesome!. Non-stick, commercial grade. I bought one for my mom even. Very nice.

If you have the means I'd swap it for this. https://www.amazon.com/dp/B000GWK2X2/ref=cm_sw_r_cp_apa_uOJlybTAW02QW

Or better cast iron. Teflon is inert but also a carcinogen.

I would absolutely loveeeee prime. It would make all my gifting that much better. I would also be able to buy this for myself.

Here's a link to the recipe: https://kickassbaker.com/cauliflower-crust-breakfast-pizza/

INGREDIENTS

• 1 frozen prepared plain cauliflower pizza crust, such as Caulipower or Trader Joe’s
  
• 6 large organic free range eggs, lightly beaten
  
• 3 tablespoons full-fat coconut milk
  
• sea salt and pepper, to taste
  
• 1 tablespoon ghee
  
• 6 slices nitrate-free bacon or turkey bacon, cooked, drained, and crumbled
  
• ½ cup shredded parmesan cheese or dairy-free cheese
  
  

  INSTRUCTIONS
  

  
  

1. Bake Crust: Preheat oven to 425ºF. Place frozen cauliflower crust on a baking sheet. Bake 12-13 minutes, or until lightly browned. Remove from the oven and set aside
   
2. Prepare Eggs: In a medium bowl, whisk together eggs and coconut milk. Season with salt and pepper. In a large skillet, melt the ghee over medium heat. Add eggs and scramble over medium heat until set. Spoon cooked eggs evenly over cauliflower crust. Sprinkle with bacon and top with cheese. Return to oven and bake for 5-7 minutes, or until cheese is melted. Remove from oven and cut into slices

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.

Before you add too many non-stick pans to the list, remember, they are a disposable item. No non-stick pan will last forever.

The pan you will use day after day will be a good traditional skillet. The one I have was only like 30 dollars. This one is expensive, but it the one selected as best by Cook's Illustrated. I don't generally buy the most expensive anything, but I also don't have the benefit of others buying me things off of a wish list :).

To me, a decent stainless skillet is very easily the most important tool in my kitchen, so don't be afraid to ask for a good one.

> 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.

Wooden spoon, Wooden spatula, Silicon Scraper/Spatula.

Nice cheap nonstick like Volrath.

Wash with hot water and soap but not the rough side of the sponge etc...

https://www.amazon.com/gp/product/B004W7TKC6/ref=ox_sc_sfl_title_9?ie=UTF8&psc=1&smid=A2Q1K7P9UYD1V2

Lodge is really your best bet for new cast iron, keep an eye on amazon and they frequently have killer prices.

FYI, Amazon Basics brand has their own cast iron and I bought one out of curiosity because it was like $9 on sale, and it was total junk. super thin, and extremely rough surface. I weighed it at 2120 grams versus 2550 for a lodge of the same size.

I dropped it on the concrete floor in my garage to see how tough it was and it broke in two pieces. it was a moderately fun $9 spent.

They are cheap, but pretty damn decent pans from universal Housewares. Here is where I got them: Amazon Link

Wahrscheinlich Gusseisen. Die Patina nimmt auf jeden Fall Geschmack an, wenn dann mal was anbrennt schmeckt danach alles irgendwie nach Kohle.

Als Allrounder ist Edelstahl echt nur zu empfehlen, weil die Dinger einfach alles können. Außer Omelettes. Besonders teuer sind die auch nicht.

I like you, that's why I suggested the 15 1/4" pan. Quick and painless. Otherwise I would have suggested one of these jobbers.

This is what I use, and at 60 bucks on sale right its a bargain for many reasons.

edit: Damn you can get a two pack of them for 100 bucks with free shipping. Wish I needed two more!

I needz a skillet, especially that skillet because look at how cute it is! In all seriousness, though... I really do need a skillet because my boyfriend and I only have one and it's always dirty because we always need it ha... so... we needz it. We needz a lot of things but currently, that's high on my list. So are pots... and other kitchen appliances. I finally got a vacuum, which is awesome.

What's the difference in results between using an egg ring and a mini egg frying pan?

Might also be an ebelskiver pan.

Or plus kefir grains for 16.98




Although these cast iron pans are super tempting for 37.33 with a silicon bread pan

Wow, Where did you buy your testing kit? I want to do the same for [the pans I got] (http://www.amazon.com/Universal-Housewares-Pre-Seasoned-Piece-Skillet/dp/B000VTOG78/ref=redir_mobile_desktop?ie=UTF8&dpID=41M8vlTbG5L&dpPl=1&keywords=cast%20iron%20skillet&pi=AC_SX200_QL40&qid=1440120679&ref=plSrch&ref_=mp_s_a_1_2&sr=8-2)

stainless steel not this exact set, but close. . . I have some casserole dishes and such by Rachel Ray that are ceramic and are AWESOME!

this looks good for the price?

https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78/ref=sr_1_6?ie=UTF8&qid=1538884988&sr=8-6&keywords=12+inch+stainless+steel+pan&dpID=41TXynMohUL&preST=_SY300_QL70_&dpSrc=srch

Copper is pretty and has useful properties but if your able to persuade them to high quality stainless, you should for their sake and your wallet.

All-clad makes the best cookware, and seeing that you are buying copper already, you likely have a bit of cash to spend. Any higher end restaurant or large cash flow food service operation uses the standard “commercial” line of all clad, they call it MC2. Here is the link: https://www.all-clad.com/Collection/mc2_collection . Start with the 12in fry pan and work your way down. Second in line and a lot of restaurants use only this type of pan as it’s durable, cheaper than All-clad and it’s ability to be non stick is blue or black steel, https://www.amazon.com/gp/aw/d/B000K9FKC4/ref=sspa_mw_detail_2?ie=UTF8&psc=1 . These are raw steel, they care called blue, black or carbon steel depending on the manufacture. They only make this kind in sauté pan “shape” but even if you give a copper piece for Christmas, it would be really nice to give this guy as well and will surly become their go to pan used daily. Other then all-clad they use the typical all purpose Vollrath or Don brand cookware which you wouldn’t want to use st home anyway.

Mauviel products are top of the line copper cookware, if a restaurant had to use copper for some reason, this is what they would buy. It’s heavy weight, copper is soft and bends really easy, so the heavier it is, the strength is from reinforced steel layers. You can find it all over, google search it but do your homework as it’s pretty expensive and a 10-15% off coupon might go a long way. Their heritage collection is extremely sturdy and what I’ve seen in commercial use but it was a 2 star Michelin restaurant and we used it for saucing table side, displaying fish (like sole) to be portioned table side or large items like roast duck or chicken. The items were never cooked in these pans, just for display. We did have a few 4-6-8qt copper pots with triple thick bottoms that we used for reducing liquids that burned easy or scorched, but a typical pot is fine if your not in a hurry. Look for cast iron handles vs stainless steel if you are looking for long term use. They both are, cast iron will add weight to an already heavy pan but it’s virtually indestructible. My self and other chefs that I’ve worked with also like the feel and style of the cast iron handle but if we had to use it all night long for 4-5 hours daily... we would prefer stainless to cut down on weight.

The biggest thing that you should look for is brushed copper versus polished. You will spend a lot of time cleaning the outside of this pan from hard water marks, finger prints or any oil residue left behind while the brushed looks just as good but easier to maintain. Take a look at this web page: http://www.falkusa.com/falk-copper-cookware-frying-saute-pans , it’s easier to see the brushed look on this cookware versus other websites. Falk is a good brand as well, they can be a bit more expensive as they are a smaller company and their pan weight is a bit more then most. Most chefs tend to avoid this brand because if they sauté / fry pan line. The sides of the pan are much taller then typical pans and the angle of the edge is smaller making it a little bit harder to maneuver or “flip” items in the pan by a flick of the wrist.

Key points:
-shop around: coupons and Black Friday deals save big time.
-brushed over polished
-cast iron handle over stainless

• weight: if it feels like it’s lighter then it should and it’s price is cheap when not on sale, it’s likely garbage.
  -avoid sets: they will try to justify a higher price by giving you more pans but how likely are you to use a 1/4 quart sauce pan or crepe pan.
  -warranty: most will have a lifetime warranty on them for manufacturing defects which is great. But, their warranty policy is likely worded very well to guard themself from miss use from the consumer which is more likely to happen vs traditional cookware.
  -introduce the blue/black steel fry pan with the copper set, a 8 or 9.5in pan will be these best $40 spent.
  -don’t be fooled into buying covers for all these pans. They typically can’t be displayed and hold no value being copper.
  
  ¥ most importantly.... do not buy copper cookware that is 100% copper on the outside and inside. It’s easy to bend and break, tarnishes easy which can get into your food or the chemicals used to clean the inside get in your food. Almost any utensil used to mix or stir will scratch or nick it. The only pot that is suppose to be 100% copper is the sugar pot. It’s used to get the temperature of liquid hot sugars to an exact temperature for the use in candies. Fluctuating a few degrees when it comes to hot liquid sugar is the difference between soft or hard candy or regular or caramelized sugar. There is no other use for such a pan and it would be a waste of money or the item has been electrically copper coated for show. They typically look like this: https://www.amazon.com/Mauviel-MPassion-2194-18-2-Quart-Saucepan/dp/B0002L5GIS/ref=mp_s_a_1_5?ie=UTF8&qid=1543088781&sr=8-5&pi=AC_SX236_SY340_QL65&keywords=copper+sugar+pot&dpPl=1&dpID=31SBSQ3A3JL&ref=plSrch , so you’ll be able to spot them.
  
  On the flip side to all of this... my mother has a set of “Copper Chef” cookware that she got off the tv or bed bath & beyond. The whole set is like $140-$150 so it’s pretty reasonable. I know it sounds cheesy, and gimmicky and just crap cookware but I’ve used it many times now and for in home use... it’s good. Would I buy it for my kitchen? No, sadly I would be shamed from the culinary community and I can be pretty hard on cookware. But my mother cooks daily, they have a $300k kitchen with top of the line everything, full set of all clad, Viking rages... you name it, it’s there. But in the end she prefers to use the copper chef stuff, so it all depends on the user.
  
  Good luck! Sorry for the overly long post, hope you find something useful in there.

I use the oven cleaning cycle to clean the pans, then I use the acidity scrub, then use one of the stainless pads to scrub them clean under running water. Then dry them and get them dry dry in the hot oven.

I’ve used the organic flax oil method of seasoning you will see floating around. I do a minimum of 3 cycles. I think I’ve done 2 more just on the cooking surface, but that’s not necessary if you maintain the pan.

One tip, when you put the warm pan with the thin, thin coat of fresh oil in the hot oven, as the pan gets hot, the oil will pull together into tiny droplets on the cooking surface. Set a timer at, say 5 min and 10 min, and just wipe the cooking surface with your rag/paper towel if you see the beading. Otherwise the little droplets will set permanently. It’s just a cosmetic issue.

The key to cast iron is to set yourself up for success. They will continue to get more and more nonstick as you use and maintain them. Take the few minutes of time this takes, every time. Don’t be afraid of using plenty of fat when you cook, it’s good, not bad.

I do tend to avoid acidic foods, like tomato sauces. I’ve read this isn’t required. I don’t use soap because I don’t need to. I clean the pan when it is warm with hot water and scrub it with either one of the linked chain mail things or a stainless steel scrubbing pad. Often just a scotch pad I keep unsoaped for this purpose. Once it’s clean I dry it with paper towels and heat it on the stove. There’s always a little brown iron stain the rubs onto the towel, that’s why I use paper.

Get the pan hot and dry. You follow a similar process as when you prepare to cook, except when the pan is hot you put in a tiny bit of oil, maybe 1/2 teaspoon. Have the burner on medium high or high. Rub the oil into the inside of the pan and keep heating the pan. I use avocado oil for this. I’ve read the high temperature fats are best. Avocado, safflower, lard, sunflower etc. You just need a thin coat. Heat the oil till it starts to smoke. Rub it with the paper to catch the beads as they form.

The thing to know is that when the oil begins to smoke, the molecules are converted into a stable nonstick surface which builds up over time. When I learned this and began doing it I could tell a difference over time for sure. Don’t walk away and let it burn, watch it and let it reach a good smoke point, turn off the heat, wipe the beading up, let it cool.

Keep this up, love your pans, and you will gradually see them transform into a great cooking surface. Nonstick doesn’t mean you don’t need oil, and it doesn’t mean that often scrambled eggs won’t leave a coating that needs a 5 min soak and scrub.

If you like the cast iron, try one of these carbon steel pans. They are more temperature responsive and seasoned almost the same way. They ship with a coating of rust protection waxy oil which has to be cleaned off first. These Mauviels end up with a great surface. I feel guilty I rarely use the all clad stainless anymore.

Mauviel Made In France M'steel Black Steel Frying Pan, 9.5-Inch https://www.amazon.com/dp/B000K9FKC4/ref=cm_sw_r_cp_api_iZ--Bb340YF45

Ich hab eine von WMF mit 28cm (müsste diese sein) und bin da sehr zufrieden mit.

Could anyone elaborate on the difference between the skillet the OP listed (41126) and their other 12" skillet, the 4112?

https://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B004T6MSIS/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1551188796&sr=1-2&keywords=allclad+4112

I've seen in the specifications that their weights/total dimensions are slightly different, but other than that I can't seem to find why the 41126 is $30 more expensive.

edit: wrong link

I think this is adorable!

I highly recommend these mauviel pans. Amazing quality for a lower price than youd expect.

Mauviel Made In France M'steel Frying Pan, 9.5-Inch https://www.amazon.com/dp/B000K9FKC4/ref=cm_sw_r_cp_api_qIWlzbXAME9B3

PAN

Ebelskiver For making Danish pancakes
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Nordic-Ware-Danish-Ebleskiver-Pan/dp/B00004RFPL&ved=2ahUKEwiLrcr6xIjlAhUDTawKHTE_A9wQFjAOegQIARAB&usg=AOvVaw2ix7M2VBtvmt3TpOOFUJzE

http://www.amazon.com/Russell-Grants-Astrology-Nintendo-DS/dp/B003GRT7VW


DO WANT!

I know you're asking which of the two options to keep (and my answer is the stainless, because as much as I love cast-iron, if I had to only use one for the rest of my life, the stainless is more versatile), but to consider for the future: you can buy enameled cast iron skillets! Cuisinart, Lodge, Tramontina, and Le Creuset all have them. Both the exterior as well as the interior cooking surface is enameled on all of these, even though it doesn't look like it in the photos.

Edit: I suck at formatting.

Your used all-clad pan https://www.amazon.com/All-Clad-5112-Stainless-Cookware-12-Inch/dp/B00005AL5F Is not going to lose 3k in value as soon as you drive it off the lot.