Different kinds of pots and pans can help or hinder your cooking process. What are the good kinds? What are the kinds to avoid? And what should you use to cook eggs?
These questions and more are covered in this episode.
15:00 – The difference between a pot and a pan
19:03 – How to choose pots and pans
20:36 – Common materials pots and pans are made of
22:00 – Stainless steel
23:50 – Aluminum
25:29 – Anodized aluminum
26:10 – Copper
27:20 – Laminated, tri-ply
28:50 – Pyrex
29:53 – Non-stick
32:43 – Carrie’s recommendation for non-stick pots and pans
36:30 – Cast iron
42:02 – Seasoning cast iron cookware
44:50 – Carrie talks about the pots and pans she uses
49:10 – Carrie’s recommendations
51:34 – Roasting pans and racks
Stuff we talked about:
Spaghetti Scrubbers – our favorite way to clean things in the kitchen!
All Clad Tri-Ply Stainless Pans – the benchmark in Tri-Ply (if you have an All Clad budget)
Tramontina Tri-Ply Stainless Pans – almost indistinguishable from All Clad (if you don’t have an All Clad budget)
Le Creuset Enamelled Cast Iron – fantastic Dutch ovens
Tramontina Enamelled Cast Iron – without the Le Creuset price tag
Le Creuset Stock Pots – for batch making soups and stuff
Tramontina Stock Pots – tri-ply bases and without the Le Creuset price tag
Cuisinart Stainless Steel Non-stick Skillet – for eggs and stuff.