Reddit Reddit reviews All-Clad Stainless Steel 15 by 12 by 2.25-Inch Lasagna Pan Cookware, Silver

We found 1 Reddit comments about All-Clad Stainless Steel 15 by 12 by 2.25-Inch Lasagna Pan Cookware, Silver. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Bakeware
Bakers & Casseroles
Home & Kitchen
Lasagna Pans
All-Clad Stainless Steel 15 by 12 by 2.25-Inch Lasagna Pan Cookware, Silver
Generously proportioned 18/10 stainless-steel lasagna panLarge, steel handles secured with sturdy, non-corrosive rivetsPolished metal interior and exterior; nonreactive surfacesGently rounded sides simplify food removal; dishwasher-safeMeasures 15 by 12 by 2-1/4 inches; lifetime warranty
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1 Reddit comment about All-Clad Stainless Steel 15 by 12 by 2.25-Inch Lasagna Pan Cookware, Silver:

u/butt_steak ยท 1 pointr/Cooking

In terms of how to learn how to cook, I have three recommendations:

  1. Start with The Best Recipe, from the Cook's Illustrated/America's Test Kitchen folks. They introduce technique through recipes, and explain why you're doing that stuff. You could just learn to cook stuff exactly as it's laid out in this book and be a better cook than almost anyone you'll meet.

  2. Practice practice practice. Get into the habit of even cooking something quick weeknights. There's no substitute for exercising your faculties.

  3. Don't be afraid to fail. You can always order pizza. Or even skip a meal. I've done plenty of both. But you have to screw up to learn a lot of the most important stuff. For example, you'll never know how to properly salt something if you don't over salt a few things. In fact, when you're trying to really hone in on a dish, you should at least have one example that turns out too salty so you know where that point is for that dish. (Note: you don't have to salt something well for it to taste good. It's just that getting exactly the right amount of salt does make it a little more delicious. I typically undersalt things in day to day cooking.)

    Equipment

    When the option is available, I like to spend more money to buy something only once. So the all-clad stuff is much more expensive, but as long as you don't lose it you'll have it forever with little fuss.

  4. 12" skillet with lid.
  5. 3 qt. sauce pan with lid.
  6. 10" chef's knife. (Forschner by Victorinox is a good choice without spending too much.) Get a steel as well. You need that.
  7. The All-Clad Lasagna pan. You can roast anything in this, chickens, roast beef, pork loins, etc. MUST BUY: http://www.amazon.com/All-Clad-59906-Lasagna-Pan/dp/B0000DI4PG/ref=sr_1_2?ie=UTF8&qid=1369774661&sr=8-2&keywords=all+clad+lasagna+pan
  8. A dutch oven. I recommend a Creuset. Totally off the hook spendy, but you'll only have to buy it once. You can do everything from boil your pasta to make a bitchin' braise (check this technique out for GREAT tasting meals with sauce and veggies all from one pot) to make soup and stock in one of these.

    Edit: forgot to mention the steel.
    Edit 2: how could I forget the dutch oven?