it's just smart and better for the environment. (i do note that eventually those takeout containers will break after years. But, so does most tupperware.)

and you´ve got quite some likes going on there ... man you´re going places. leave some b*tches for the rest of us :D

I bought a boatload of quart and pint deli containers and lids, three years ago. I still haven’t run out of containers.

Denise Nicole Servanez hispanics do that too😃

I thought everyone did that. Honestly it just sounds foolish if you throw them away and then buy cheap containers that are no better than them

I thought everyone already did that? If they’re not, they should start doing it lol

I’m a white guy and I do that

Just about all adults in their 20s do this. If you have Tupperware then you mom probably bought a set for xmas when you moved out.

They stop bullets too.

I have 3 different size cast iron skillets. They were all passed down and I'll pass them down one day.

LODGE LMAO ITS LE CREUSET

@@isabelsalinas-galindo6505 No it's not. It's a Lodge pan.

@@isabelsalinas-galindo6505it’s very very clearly a lodge

I’ve cooked in a handful of high end, James Beard restaurants… they all used almost exclusively cheap pots and pans. They’re black and burned and NOT all clad or anything expensive with very few exceptions.

Firstly, copper pans aren't that finicky. They're a nuisance to clean, when the getting used, but they're not that bad. The reason why chef's love copper is conductivity though. Copper responds adroitly to churches in temp, so things that require fast heating are quicker to produce, but things that take precise temperature are also easier to maintain. You tend to see copper in chocolatier's kitchens a lot.

paring knife, cast iron pan, take out containers. I don't think I can afford the rest of it. ;-)

Find them used.

rememberozma He said one of the few best in class items made in America. He didn’t say we don’t produce great things.

Lodge is not best in class for cast iron. But the best is ridiculously expensive, and Lodge is ~$20. He isn't entirely correct about All-Clad though. The cooking surface isn't that hard to scratch up. (But thankfully it's just cosmetic damage.) And even the cookware that contain copper aren't going to perform as well as Mauviel or Bourgeat, since it's only 20-50% copper vs. 90% or whatever the French stuff is. All-Clad have crappy handles too, although the higher end lines have better handles now. So best in class is arguable. They are very good though.

I buy LODGE.... LOVE IT!

i like nashville

@@jc3drums916 Lodge cast iron is ok but their new Blacklock line of cast iron is much better. They are not polished but are pretty thin more like some of the vintage cast iron. Now if you strip them, polish and re season they are about the best you can get at a reasonable price without searching for vintage pieces, or paying for the foo foo brands. I don't understand the All-Clad thing? At 20s in he mentions french copper clad specifically Mauviel. The All-Clad line he was talking about was the stainless tri ply which was the invention that put the company on the map. A lot of companies have copied what they do after their patent expired but their manufacturing is world class. I have both stainless tri ply and LDT that are over 30 years old and the handles are cast stainless steel with an ergonomic design that are polished and riveted into the pan. IMO better than the French pots.

K Vall I’m gonna check that out. I like this guy never saw him before.

Tainted Life he has a Netflix series called “Ugly Delicious”

Rachel T. My aunt just gave me homemade Easter chocolate in, social distancing was practiced, I will wash it and return. Otherwise I won’t be getting Christmas chocolate.

My mom does as well...and I do now too! Helping the planet in the process!

they're also really perfect for sharing food with friends and neighbors no need to return them (unless filled with good stuff to eat) makes life easier

Mathew Rose Yeah baked a sourdough in my Le Creuset two days ago. That crust was like a baguette. Amazing

Cast iron actually has poor heat distribution, espeically when compared to aluminum and of course copper. However, its volumetric heat capacity and heat emissivity are very high. That's what makes the great crust.

I used my cast iron skillet to bake the sour dough

I am using cast iron skillet with a pyrex bowl to cover. Worked well!

@@jc3drums916 And the trapped steam. Actually, it's mainly the trapped steam.

You should make vid on how to do that. I’d definitely watch it!

Ha! Ha! Got Glass!

@@francinecorry633more like "got cancer"

@@noobmaster31 what does she mean by haha got glass

@@Zeus-ne2oe "got milk" is the slogan of the milk producers/industry. So she's basically implying that I'm working for a big glass producer and am selling their product.

By me, we have Hispanic scrap metal collectors who regularly.pick up items left out by the trash cart. Anything made of steel or iron they take.

Ability to sharpen is more important than knife.

True but a knife is down to one’s personal preference so suggesting one would be contentious.

Yeah a chef's knife is about as essential as any of those items. I think you could swap out the copper sauce pan for a chef's knife and you'd have a more complete functional set of tools. The dutch over would cover 99% of the tasks that the sauce pan would be used for. Plus a $150 copper sauce pan does the same job that a $10 aluminum sauce pan does.

Chefs knife. Pairing knife. Bread knife. Minimum.

KaMak719 I think they made the list fancy for GQ. I read an article he did one time where he said just get everything at a restaurant supply store. All clad stainless pots and pans, a cast iron, and cheap utensils like that paring knife.

cant use wok with an induction cooktop

Knowledge? Lol not sure what "different" knowledge he just shared

Sounds about right 😂

I can at least flip an egg in my Lodge, can he?

We roast a whole chicken in the dutch oven all the time, also will often sauté aromatics in a dutch oven prior to making a sauce/stew/etc. I wouldn't do either of those things in our Donabe.

@@johnmilotrain7217 And on the flip side - anything you wouldn't do in a dutch oven that you must have a Donabe for?

@@BenRangel Honestly, if you have the Le Creuset.. you should be all set. I don't know of a situation where the Donabe shines over Le Creuset.

Donabes are way cheaper, so you could conceivably get them in more sizes if doing the same with Le Creuset is out of your budget.

@@pissa2 There are cheaper DO's out there.

lunhil12 Non stick sauce pan is good for warming soup up, since you don’t want too high of a heat anyways. Frying pan, stainless steel. Cast iron is great for frying eggs, searing meat, or baking, but you can’t do stir fry or make sauce.

Carbon Steel is great. I have two perfectly seasoned pans and I can make omelettes. They are pretty nonstick.

@@martytu20 you can do those things, you just have to do a little more maintenance afterwards. Like a stovetop seasoning before you store it.

i can see a use for nonstick when dealing with eggs and certain things that absolutely cannot stick. But, yeah, generally, nonstick pans are hateable things.

Lodge makes an enamel cast iron dutch oven that is a clone of the Le Creuset, about $70 instead of $289. I find the handles on the Lodge easier to hang onto, but otherwise the pots perform basically the same.

where I need to show my cheap SS more love :D

and don't they start to break down after a bit?

Can you also use a chef knife for self-defence? Asking for a friend....

That isn't a sharpener. A diamond rod re-hones an edge rather than sharpens it. It will eventually loose its edge.

my friend has had his cast iron in his family for 50 years. You're just not taking care of it properly..

@@RAMPWNS they do warp under high heat, and rarely can even crack. Anything can be called “indestructible” if you baby it. The real point is, some things you can abuse and can be fine. Cast iron is not one of those things, although it is tough to permanently damage it

@@gamesgeargadgets lmao okay bud. I'm a chef who uses cast iron on the daily, tell me how you know more about using cast iron again?

@@RAMPWNS Argument to authority. Your credentials are absolutely irrelevant. Warped and cracked cast iron pans are be easily found at flea markets and antique stores. Their existence is absolute proof that cast iron pans can crack and warp. One does not need to be an expert chef to understand that, they only need to have a brain.

@@gamesgeargadgets so I go back to my original comment? take proper care of your cast iron and it is indestructible. Idk what you mean when you say "babying" cuz maintenance is a part of prolonging anything you buy. Please tell me what other item is better after 50+ years of maintenance, since you claim anything could be "indestructible"

Just moved to a place and haven't stocked it yet. Cooking with just a pairing knife is unbelievably annoying. I think he just forgot somehow, because it's more essential than a pairing knife.

stryfetc1 Literally anyone can learn how to use a sharp chef’s knife safely by just watching a quick KZfaq video??? You don’t have to go to culinary school to learn basic kitchen skills.

stryfetc1 I guess. As someone’s who’s only worked in kitchens, my knife skills aren’t crazy. As long as you’re consistent and not insanely slow you’re fine. And that’s in a professional kitchen. Anyone can own a chefs knife and not cut themselves it takes two minutes to learn the claw grip.

@@jaredwood8163 Agree safety first. In the vein of not cutting oneself with a chef's knife, a honing steel is prob worth it also. A dull knife makes cooking less fun, and more dangerous.

Imo a pairing knife is potentially more dangerous than a chef’s knife

Yes and no. Dutch ovens are so heavy that you can't hold them with one hand and move around the kitchen while whisking. Being able to do that is essential for intermediate techniques.

Spunkymunky actually small size Dutch oven works better than Donabe IMO. It’s more durable, with better heat retaining and heat tolerant. Donabe could explode on stove stop if not handled carefully, which can be very annoying.

@@yunxiao7615 they... explode? good to know..

@@swicheroo1 why would I be moving around the kitchen while whisking? If I needed to move(walk) around the kitchen while whisking I would have a mixer for that.

A cutting board should be of a size best for each cook's available counter space. No one should have to be guilted into buying a high end board so big it can only be comfortably cleaned in a utility sink. Mine is only about 10 by 12 inches, bamboo and works well.

The thin plastic cutting board slides around and it gets too wobbly when you have to process large amounts of food everyday. My personal pet peeve is that, with the knife I use, I bump my knuckles on the counter too much when using a thin board. A thick wooden or bamboo board is more ergonomic for me

Steve Ottenad Lodge enameled is made in China, not USA. Non-enameled is Made in USA.

Nah man their cast iron and carbon are US made, but their enameled cast iron is Chinese.

Probably a 3.5 or 4.5 quart. Hard to tell since I don't know what size his hands are. But you should get the size you'd need for the number of people you cook for.

Vicol TBH if you just went with the Le Creuset pot, you could eliminate everything else there. Those things are beasts; you can make bread, braise, boil, steam, everything in there. Insanely versatile. The cheap pots? Only do one thing.

Facundo Campos I agree. Sure, a lot of people can’t afford the more expensive stuff, but if you can afford it, why go with subpar equipment? I got a Le Creuset dutch oven, a Lodge cast iron skillet and a De Buyer carbon steel sauteuse. Those will probably outlive me.

Psykel when you can’t afford the good stuff, versatility matters even more. Lodge skillet for example. This way, I can make a mean roast, pizza, and steak. Money very well spent.

Facundo Campos Absolutely! I’d say Lodge is the good stuff though. Quality doesn’t have to mean expensive.

10 in cast iron pan, 12 inch stainless steel skillet, 6 qrt le cruset enamel cast iron Dutch oven. Pots come in a set of sizes you'll need like at least 3. With the exception of the cast iron pan though the allclad and le cruset are gonna run you $100+ a piece new. I don't even know how much copper pots cost. If you're just starting a kitchen collection I would suggest you start with a cast iron pan and a cheaper stainless steel set that comes with all the pots and skillets. Dutch oven and copper pots are very optional. Personally I think 3 pots, a wok, and a cast iron skillet is good enough.

@@sth128thanks!!

It also depends on how many people you feed regularly

Well, all of these items are obviously new and unused. Just look at the cutting board.

Don't use MSG - there's no need for it in any cuisine.

Brand: "Aji No Moto" www.amazon.com/Ajinomoto-Monosodium-Glutamate-Umami-Seasoning/dp/B00IH28XDE www.tastecooking.com/how-to-cook-with-msg/

cooker

Its ok..one less customer does not affect the business🤣🤣🤣

I process for hours. And I break through bone with a cleaver...and mince my own meat with two cleavers. Today, I processed green onions for two hours--very finely. You want a surface that absorbs the shock. Also, plastic sheets tend to slide around, which can be dangerous.

A good knife will likely put plastic into your food if you use the board a lot. Unless tamped with a wet tissue it’ll probably slide around a lot, they can become warped and uneven much easier than wood. The sound isn’t very nice when you’re cooking.

Size is really the main thing. It makes a huge difference IMO.

wooden blocks are supposed to be inherently antibacterial, plastic boards are not. you can sterilise them, of course, but that can help degrade the plastic.