Chefs Recommend Kitchen Equipment Vol. 2 112 Pan vs 12 Pan
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Date: 2020-08-17
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Comments and reviews: 10
Dylan
I try to watch these videos but they get so much wrong so quickly. And this content isn't actually trying to be good or educational. It's designed to appease the algorithm. Neither non-stick pan is the one you should buy. All non-stick coatings will degrade over time. It won't last a lifetime like stated. That said, a moderately priced pan will strike a better balance between life of use and cost. Then again, there is ZERO reason to own a non-stick pot like shown here. Unless you're a lazy cook who doesn't stir their pasta. Also, non-stick pans really shouldn't be put in the oven. (and how is that plastic hand oven-proof) Non-stick coating turn back into a gas at 400 degrees F. And breathing in that coating actually is very dangerous! I- I just wish there was a greater focus on education, not just entertainment.
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I try to watch these videos but they get so much wrong so quickly. And this content isn't actually trying to be good or educational. It's designed to appease the algorithm. Neither non-stick pan is the one you should buy. All non-stick coatings will degrade over time. It won't last a lifetime like stated. That said, a moderately priced pan will strike a better balance between life of use and cost. Then again, there is ZERO reason to own a non-stick pot like shown here. Unless you're a lazy cook who doesn't stir their pasta. Also, non-stick pans really shouldn't be put in the oven. (and how is that plastic hand oven-proof) Non-stick coating turn back into a gas at 400 degrees F. And breathing in that coating actually is very dangerous! I- I just wish there was a greater focus on education, not just entertainment.
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evil
Oh, I've got something to contribute! About the sil-pad! For general use, the baking paper is usually the best option, but some results you only get with the sil-pad. I'm a pastry chef, and I always use them when I'm baking sponge cake for rolls. I need sheets as thin as possible to get prettier rolls, but the baking paper doesn't allow that because it wrinkles with the moisture of the batter and I ended up with SHREDDED sponge cake sheets as a result. Also you bake at lower temperature because the pad distributes the heat more evenly so my cake sheets are softer too. Also, the pad is shiny, so when you make caramel or chocolate decorations they come out shiny and pretty, while the baking paper leaves you with one side of the decoration looking matte and frankly uglier.
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Oh, I've got something to contribute! About the sil-pad! For general use, the baking paper is usually the best option, but some results you only get with the sil-pad. I'm a pastry chef, and I always use them when I'm baking sponge cake for rolls. I need sheets as thin as possible to get prettier rolls, but the baking paper doesn't allow that because it wrinkles with the moisture of the batter and I ended up with SHREDDED sponge cake sheets as a result. Also you bake at lower temperature because the pad distributes the heat more evenly so my cake sheets are softer too. Also, the pad is shiny, so when you make caramel or chocolate decorations they come out shiny and pretty, while the baking paper leaves you with one side of the decoration looking matte and frankly uglier.
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Abi
I own a couple of Le Creuset pans (their 20, 24 and 28 cm casseroles, and for the largest one, I paid more than 112 GBP when they were on offer for a 50% discount. They're well worth their money. The oldest I have is more than 17 years old, and I'm still using it a few times a week. Even after using it 15+ years on a gas stove, it works without a problem on an induction plate (most pans won't have a smooth bottom anymore after using it on a gas stove.
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I own a couple of Le Creuset pans (their 20, 24 and 28 cm casseroles, and for the largest one, I paid more than 112 GBP when they were on offer for a 50% discount. They're well worth their money. The oldest I have is more than 17 years old, and I'm still using it a few times a week. Even after using it 15+ years on a gas stove, it works without a problem on an induction plate (most pans won't have a smooth bottom anymore after using it on a gas stove.
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Lufferov
The Meater wireless therometer is worth every penny. What you didn't say is it tells you how long you have to wait for your meat to cook. This makes preparing everything else so it's all ready at the same time a breeze! It's incredibly accurate and I will never go back to a regular thermometer for cooking meat (for jams etc. you would still have to use the other type)
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The Meater wireless therometer is worth every penny. What you didn't say is it tells you how long you have to wait for your meat to cook. This makes preparing everything else so it's all ready at the same time a breeze! It's incredibly accurate and I will never go back to a regular thermometer for cooking meat (for jams etc. you would still have to use the other type)
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Beth
I know this video was made last year. Am on our third French Press since the glass broke on the first two within a year. Paid 15 USD for each which comes out to 30 Invested in the Gator one recently for 35 on Amazon, and it wont break and is extremely high quality.
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I know this video was made last year. Am on our third French Press since the glass broke on the first two within a year. Paid 15 USD for each which comes out to 30 Invested in the Gator one recently for 35 on Amazon, and it wont break and is extremely high quality.
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Jacqueline
I would love to have my coffee stay hotter, longer. I have a bad case of small children, so I dont always have the luxury of drinking my coffee immediately after brewing and reheated coffee is super depressing
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I would love to have my coffee stay hotter, longer. I have a bad case of small children, so I dont always have the luxury of drinking my coffee immediately after brewing and reheated coffee is super depressing
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Neale
We have the gator thermos french press for our Eriba caravan. It is perfect - we dont want glass in the place when towing and when you drink coffee outside in all seasons, the thermos comes into its own.
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We have the gator thermos french press for our Eriba caravan. It is perfect - we dont want glass in the place when towing and when you drink coffee outside in all seasons, the thermos comes into its own.
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Patrick
It's worth it buying top quality pans. Compare the one time purchase of 112 pounds to how many 12 pound pans you'd have to buy to get the same service life as that one Le Crueset.
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It's worth it buying top quality pans. Compare the one time purchase of 112 pounds to how many 12 pound pans you'd have to buy to get the same service life as that one Le Crueset.
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Jon
How can these people call themselves chefs and not mention that heat capacity is a con as it doesn't allow instantaneous fine tuning of heat transfer to perfect things like maillard?
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How can these people call themselves chefs and not mention that heat capacity is a con as it doesn't allow instantaneous fine tuning of heat transfer to perfect things like maillard?
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Poorandokht
I do professional baking and cooking and never use a silpat because I can't cut it for proper molds and for me it appears to have less uses than baking paper.
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I do professional baking and cooking and never use a silpat because I can't cut it for proper molds and for me it appears to have less uses than baking paper.
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