I enjoy how this has no fluff, just a guide

As a mexican who loves crepes I want a crepé pan and yes, I Will use it to heat tortillas and make quesadillas

Me, who has literally one pan and two pots in the kitchen: *hmmm yes, interesting*

"wok is a situational pan" as in, a pan for absolutely every situation? Yea, I got you

Good video. Real advice from someone who knows what they're saying and understands that most people will not buy 72 different pans.

Me as the Asian in the kitchen: wok for everything

This man can talk about pans all day and be interesting. That's how you recognise a guy that knows what he's talking about. Very nice video

Never heard and or thought about the negative effects of “undercrowding” the pan and the benefits of balancing the crowding of the pan just right. Thank you

Me as a culinary student is now wondering why I can’t get my education strictly from KZfaq watching this😂

Indian kitchen: a saucepan for tea, a tawa for roti, a wok and a pressure cooker for everything else.

Me with my 10 years wok: "U guys use a lot of pans?"

I feel like I don’t need to watch any other videos about cookwares after this. So informative, critical, and thorough.

I'd say the specificness of a crepe pan depends on where you're from. Because for example in Russia you can find a crepe pan almost in any family. We make crepes (which we call блины [bliny]) quite often and it's not considered fancy. In fact typical American pancakes are much more of a rarity here :D

I think it would have been better to compare the nonstick pan to a well seasoned (or "broken in" if you like that better) cast iron or carbon steel pan. That would have been an a lot more fair matchup, since they both have a non stick quality. And another note: the seasoning on an ordinary castiron pan tends to last longen than the one on a carbon steel one. This is because the seasoning on a cast iron pan with a lot of pores have a lot more surface area to bond to, making it more difficult to chip it.

im always shocked by this channels density and quality of content, every channel on youtube should look up to this channel

So, I'm trying to get into a catering course in college, and this series is actually helping me a lot in learning things. Not just that though, I got quite a good laugh out of some of the episodes, namely the cocktail episode. So thanks for keeping a smile on my face while helping me make my way up the culinary ladder.

Echoing what others are saying: woks are FAR more versatile than for just stir-frying. Also, use a seasoned light cast iron wok, have a little patience to let it get up to heat, and you can easily get the wok hot enough to achieve at least a certain amount of wok hei results, even on a standard electric coil stovetop.

The discoloration in the wok means the wok is seasoned. High heat then oil applied to form the non-stick layer

Since I started using cast iron, I've developed a bit of a distain for non-stick. Cast iron gives a nice sear and I usually just leave it on the stovetop to clean itself, coming back to it to start the next step in the cleaning process before leaving it for a bit again. Once you get the hang of maintenance it's really not bad or complicated, it's just very different than what you may be used to.

This was absolutely super. More of this please! Maybe tips on maintenance and use of each pan? Or else variants on other utensils?

me as a Chinese "wok is a situational pan" me: Whaaaaat

I've been buying and researching cookware for years, this is such an amazing summary

Sooo all I'm taking away from this is that my array of pans in my kitchen sucks. Great.

I use my cast iron skillet for almost everything, even eggs and pancakes. If it's broken in well, it works great for those. You even get in some weight training flipping and sauteing food.

5:55 my eyes open. "HEY I HAVE THAT". I didnt know it was for crepes. I just used it to make eggs, toast bread, and cook meat lol.

Quality and apropriate kitchen equipment is such a great investment. For me it makes all the difference if I wanna cook or not wanna cook, which actually transfers to how healthy I eat, how often I order food, how easily I can stick to a certain diet, which can all impact my health and bodyweight. Sadly I've had some bad experiences with shops, getting talked into buying equipment that just wasn't the right for me. Glad there's videos like these.

I nominate this for the best educational video about pots and pans on youtube. Chapeau!

Excellent run down. I recently upgraded my cooktop and oven and went with an induction cooktop, so I need to buy new pots and pans. Never put much thought into cookware until now, and this video has helped out a lot. Thank you.

I wonder what pan is the best for going Flynn Ryder on my enemies........

I love this so much! So helpful. I think it can be overwhelming to try and figure out what pan is best for what.

This guy was great, really knows his stuff and explained everything brilliantly. I was just slightly curios from the title but ended up watching the whole thing.

A die hard cast iron fan 😂 they're just so versatile! I do everything, cooking, baking, oven and open fire and they're just so rewarding if you treat them right! Stainless steel and cast iron do it for me 🖤🖤

21:43 IMPORTANT NOTE FOR PEOPLE WHO MAY BE CONFUSED: The ceramic mentioned in this video is specifically talking about those ceramic nonstick coatings you see from stuff like as seen on tv pans (orgreenic, gotham steel). Ceramic pans themselves (a common brand I've seen is xtrema) are entirely different beasts where you trade off weight, spotty heating, and not too great nonstick qualities for completely nonreactive material, similar oven abilities like with cast iron, and being dishwasher safe. Actual ceramic pans are much rarer and honestly have a bit of a learning curve before they become useful. I really love mine though.

SO helpful! This should be required viewing for all highschoolers when they graduate and go out into the world.

Thank you so much for making this video! I am planning to replace my pan, but I was overwhelmed by all the information about the material, coating, and brands. This video really cleared ⅔ of my confusion.

I have stainless steel utensils with 3 layers (triply), those are just amazing and I fell in love with it.

Me who wants to cook a lot but doesn't want to wash the dishes: 😭😭😭

Me: “mmm pans interesting” My mom: **has all of these for some reason**

I inherited my pots and pans from the woman who owned the house before me. I now learned two are very cheap, but the rest are fairly decent. I feel blessed. The massive stock pot and large skillet really are useful.

Amazing detail in the info. I really liked they way you explained why the sides are angled on the french pan.

This was really helpful, thank you for making this video!

me: watching this also me: cooks ramen in microwave

Maybe the best explanation I've ever heard about cookware. Thank you.

This was super informative, thank you so much. I have forwarded it to all my friends who are big cooks.

This was super informational, and presented in a clear, understandable manner. I really enjoyed it.

This was very informative and engaging, thank you Epicurious!

This channel just keeps on knocking out awesome content. Thanks!

The BEST video I've seen on cookware....and I've watched a LOT...including from a few iconic organizations. Well done!!

I am really proud to have learned how to cook eggs on stainless steel :)

Woks heat up very quickly. You can perfectly use them at home, just choose the right size for your burners. And that carbon-steel wok is not discolored from mishandling. It is seasoned. In fact, it should be like that all over its inner surface. Seasoning is basically heat-treating and burning in a very thin layer of oil, trapped inside the microscopic pores and cracks of the heat-treated steel. In the end, it will go from silver-colored to near black. Every time you use it, you will re-season it. This will make it non-sticking.

Amazing video, I learned so much. And thanks for the detailed timestamps!

Excellent video. Very instructional. I've have many of these types of pans. Carbon steel pans are my latest ones. Great for meats, veggies, eggs and omelettes once well seasoned. Cast iron skillets, dutch ovens and griddle pans are best for high heat cooking. Stainless steel clad pots and pans are a must have all around cooking. Easy maintenance and indestructible. No non-stick pans for me. I would love to try copper pans but just too expansive to justify.

I use two Lodge cast iron skillets - 6" and 12" - for everything even a little bit of acidic foods and veggies, but mostly fats and protein. I love and take great care of them knowing I'm stripping small layers I've built. Building layers faster than I'm removing them is a fun game for me haha. Love this intro into other pans as I'll be growing my cookware as I can afford it. Copper, stainless and carbon steel interest me the most as well as more of my favorite; cast iron. Edit: Can't wait to get a good wok and some Japanese knives!

Never knew there was this much to consider... Great video!

A very good summary of various types of pans. All of them are metal-based. We bought a casserole pot when we traveled to Asia last year. We prefer it over our enameled cast iron Dutch oven for its weight.

These guides are so helpful and informative. I think I’ve seen every single one

This dude sounds like he's only familiar with western cookware, and has no clue about woks, but the producers wanted to throw in woks as part of the line up. The uncertainty in his dialogue when he talks about woks shows how unfamiliar he is. Woks aren't necessarily situational, and can be used to stir fry, deep fry, sear, and braise foods (among other things). The material is thin, so you have to adjust for that factor when working with them. The discoloration is from the seasoning that all woks go through as carbon steel cookware. Even carbon steel frying pans undergo the same color change to what the wok is showing. The thing is that the wok hasn't been fully seasoned and only a limited portion of the wok has been used to cook. He is somewhat correct about the non-stick woks. They can still be used on a stovetop, but I wouldn't use them on a 10,000 BTU burner that the other woks are appropriate for, which would vaporize the nonstick coating. Edit: Additionally, woks are fine for home cooking. You just have to understand that you'll need a flat-bottomed wok for most stovetops, food will take longer to cook, and you won't have the wok hei that you'll get from the super high BTU flame burners. Also understand that not all wok cooking requires super high heat. Woks are very nice in that you can move food around to the sides for temperature control as you're cooking.

Excellent video and presenter. I love this kind of informative content. Thank you!

Well informed. Easily kept my attention and just like that 20 minutes went by. Looking for new pans so this video was super helpful

What a fantastic video. Super clear and no fluff. 👍🏼

now this is bringing value!!!! GOOD WORK!!! thank you for sharing 🔺🔺🔺🔺

Great video! I tend to use my stainless steel fry pan for as much as possible. Its lighter than my cast iron and easier to clean and care for (3-layer clad...would love to have a 5-layer but they are so spendy!). I never thought much about the handle construction, though. I'll have to think about whether I need a flat handle for my next one.

Helper handle on the carbon steel wok can be a good addition to a Chinese wok too. Rounded bottom wok tilts to one side on the home burner because of the handle weight . The helper handle can balance the weight to the other side..

Great video. I mostly use a Medium and a big size Saute pan for my cooking, because i can make almost everything there, from Curry to Pasta dishes.

The great asian chef can adapt and cook in every situation, with only 1 wok

Great instruction on what pans to use in the kitchen! I liked the video lots! I am in the market for a carbon steel pan to replace my non-stick ceramic pan. I used the ceramic pan instead of a traditional non-stick, and the instructor is right. The ceramic pan did not live up to its non-stick properties! A!

That was the best all round explanatory clip I've seen. Thanks!

This is the type of content I subscribed for! Excellent information!

I need this in a google doc so I can take notes before buying anything

For me it's simple. I choose a pan that's not dirty in the sink 😂

Very cool and complete video! The only thing is that discoloration of the wok is a result of the seasoning that is done to the carbon steel wok to make it non-stick, not because a "bad breaking process". That color shows that the wok was properly seasoned.

This was a fantastic video. I've been getting more into cooking and have realized that my Walmart nonstick aluminum pans aren't cutting it, but after doing research it's been hard to tell what kind of pans I should invest my money into. It was starting to feel a bit overwhelming until I saw this video, because most other videos talk about the benefits of each one but don't really go into which ones are actually worth getting and what you should use each one for.

This is the most interesting thing I've ever seen on KZfaq

This isn’t the channel we need. This is the channel we deserve!

Loved it so educative and so useful info even for a advance years of cooking done in different pans...Agree with all yr views & a big thank you from me.

Brilliant, comprehensive, informative. Many Thanks

Pro tip peeps, get a cast iron dutch oven, carbon steel wok, and two different stainless steel pots. Takes up little space, and can be used to cook everything!

Uncle Roger: Wok, wok for everything

Little late to the party, but this showed up on the feed of someone who doesnt really cook much and didnt know they needed this info, but wow has it been helpful, thanks.

This was crazy helpful. Thank you for making the video.

Me a student: fry pan for everything

My favorite type of cookware isn't covered much here, which is the oven-safe, high-heat non-stick type pans, such as the Ninja Foodi NeverStick pans or the Red Volcano Lavaflow pans. Low maintenance super quick and easy to clean, and great when you need to sear hard and fast.

I appreciate this guide so much! Thank you!!!

This gentleman provided a great presentation, very helpful tips.

I use a de Buyer carbon steel when I make eggs and I love it. Why didn't you recommend that for cooking eggs instead of the non-stick? As for my sauces, I use the clear see-through Pyrex because I can mark the sides with a grease pencil to determine my percentage of reductions.

KZfaq seriously recommended this video for me, because i own a "Golden Frying Pan" in the video game "Team Fortress 2". Absolute legends.

Nice! Very educational. I was just thinking of buying a pan. Thanks for this man. Keep it up!

I'm glad I haven't bought a ceramic pan! I couldn't see how it could be good. I bought a carbon steel pan a couple weeks ago with a birthday coupon, and so far I love it. I'm glad you have the heads up about the onions, we'll stick to cast iron for those. I almost never use my stainless saute pan, so I know I'd definitely never use a stainless frying pan.

I don't use nonstick cookware at all. To cook eggs I use a well seasoned cast iron pan and they glide around in it easily. 😃

Most excellent! Thank you for this. My dad is an excellent cook but he seems to have replaced all his cast iron with really lousy pans and bacon and eggs when I visit are not what it was. After non stick, what is the best option for eggs? We have parrots and overheating Teflon kills them dead so thanks for addressing the toxicity. Cheers and well done. 👍😀

Fantastic, detailed and informative review. Very helpful for a professional to give guidance too.

Excellent presentation. You explained well and covered a lot of material. Thanks.

You can fry an egg in a stainless steel pan perfectly fine if you know the right though so you really don't need a special pan only for that

Thanks M. John Candy, that was quite informative. You could have used the mercury ball test on the stainless pan to cook eggs without sticking 🙂

I just use a very high lipped sauté pan called Traktör in Swedish (my native language) for everything. It's great for stews, pasta sauces, ragus and the like. All the good things in life.

Wow that guy just said everything there is to say about pans. What a greatly useful video!

I'm obsessed with cooking utensils, Lord help me not to go and impulse buy pans after this video 🥴💀😩

I've been cooking on a wok for most of my adult life, and it's one of the most versatile pans in my kitchen. I have not had this dude's experience at all. Scrambed eggs, stir fry, soups and stews, frying proteins, yeah. You can use a wok to make just about anything that's not a pancake.

this is a very helpfull, no nonsense guide !! as a beginner noob to coocking this helped me in selecting which pans i should invest in ! TY

I'm very invested in clad stainless copper cored induction ready welded and riveted solid wedge handled american styled cookware...I guess I learned here today that I want that breville induction cooktop!