To dovetail on Richard Chrz recent post about cookware, I ran across this video on “essential cookware” for your kitchen. The video is straightforward and without all the excess chatter/BS so many videos have. What I also liked about this is he not only makes smart suggestions but he explains each pot/pan and their purpose and what it’s used for and why you need it. There’s also brand recommendations in the video which a lot of us probably agree with. I wish I would have seen this years ago when starting out on my cooking journey, but I still learned a few things from it. There’s a lot of good info. here.
I know it's just me but I never liked stainless frying pans. Everything would stick no matter what I tried. Give me a seasoned cast iron any day of the week. Stainless is nice for the balance of your pots. We make all our tomato sauce in an enamel dutch oven, works great and even heat. I like the non stick frying pans. We even have a deep one for pan frying, it helps to keep the splatter at a minimum.
I have a full set of ceramic coated, non stick, $129 from Costco. They meet all my needs and I can treat them almost like they are disposable. Seems to work for me. 🤷♂️
I love my non-stick frying pan also and will always have one. But… I do love that new SS Rondeau pan, used it again last night to make some stew meat with rice and gravy. It’s been so long since I’ve had any SS I don’t remember if I liked it or not, I’m sure I had a problem with it sticking too. The mistake I was making was not heating it up properly before adding the meat, adding cold meat straight out of the fridge or not drying the protein off of moisture ahead of time. I ran across this short video a few weeks ago…..I can say that this does work with making your cook more non-stick.
Last edited by Panhead John; December 5, 2025, 03:54 PM.
When I use my SS stuff I'm usually trying to build up some fond in the pan so sticking isn't a bad thing. I just have to watch the temps so I don't burn the goodness.
Well, I've got most of those pans but no stainless skillets and I'm missing a regular saute pan (I have an OXO non-stick saute pan with lid though) but my carbon steel and cast iron skillets work fine for sauteing. I probably have too many stainless stock pots: two 5 gallon, one each 4, 2.5, 2, and 1 gallon.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Nice vid. Like most of us, I presume, I have pretty much everything he talked about (and then some!) I must admit that SS pots and pans are not fully clad, but rather the disc bottoms. However, I haven't had any issues with that, that I can recall. I do love my 15" SS sauté pan. It's a real work horse along side my 5 qt ceramic coated cast iron Dutch oven and my set of 2 non stick skillets. In addition to the half sheet pans he recommends, I highly recommend at least 1 quarter sheet pan. It doubles as a smaller tray in a lot of situations. I also recommend racks for both sizes of sheet pan.
Last edited by Dewesq55; December 6, 2025, 01:45 PM.
That guy has a good analytical mind, I enjoy most of his video critiques. He gives enough information, usually, to make a decision based on personal preference in addition to just the "winner" conclusion.
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