Reddit Reddit reviews Cuisinart MCP19-18N MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover

We found 3 Reddit comments about Cuisinart MCP19-18N MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Cookware
Saucepans
Home & Kitchen
Pots & Pans
Cuisinart MCP19-18N MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover
Professional triple ply construction features a core of pure aluminum bonded to a stainless interiorBrushed stainless exteriorHeat SurroundTM Technology allows for even heat distribution along the bottom and sidewallsDoes not Discolor, react with food or alter flavorsCool grip handlesDrip-free pouring rim
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3 Reddit comments about Cuisinart MCP19-18N MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover:

u/agentpanda · 32 pointsr/Cooking

Alright- I'm gonna throw at you my standard 'I've got cash to buy new cookware: what do I get' list. It's pretty much the same for a guy/gal who just got divorced, a dude/lady moving out of the dorms and into their first apartment, or really anyone who is working with nothing but some bare cash and wants to turn it into food.

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  1. 10 or 12 inch cast iron pan - Lodge. Goes for $18 on amazon. You want this for 'general purpose' preparations; that's essentially putting heat on anything that isn't fish or eggs (more on that later). You're gonna get it pre-seasoned so some regular maintenance (eg. make bacon in the pan once or twice a month) will keep it just fine. Wash it with soap and water after each use, dry it thoroughly, don't ever let it sit in water (it can and will rust). It'll last longer than you. This isn't going in the dishwasher- sorry. But it's easy to clean and will reward your patience. Steaks, pan pizza, shallow frying, roasting a chicken, fajita veggies, making quesadillas, pan nachos, whatever it is that isn't fish or eggs goes in this pan.

  2. 6qt enameled dutch oven - Also lodge. Goes for 50 bucks on amazon. This is your big-deal saucepan for building tomato sauces, stews, soups, deep frying (get a fry thermometer), braises- anything where you need a lot of liquid and need to put some heat on that. It's enameled because acids can leech into raw cast iron and alter the flavour of your food; and tomato is acidic (for example). Making short ribs? Sear 'em on the stovetop, move the pot into the oven for a final braise. This sucker will also last longer than you. Yea- it's dishwasher safe, but if you want it to stay pretty wash it by hand- it takes a few seconds and she's a pretty looking thing. Treat her right.

  3. 12 inch stainless pan Tramontina, 18/10, Tri-Ply, fully Clad 60 smackos on the 'zon.com. You don't really need this per-se if you've already got your 12" cast iron, but if you go 10" on the cast iron (which I recommend, they're heavy and 10 is easier to manipulate), snag this puppy in 12". She's your go-to roaster for things that won't fit in your 10", for example. Or if you're prepping a multi-course meal she's available when your cast iron isn't.

  4. Nonstick pan any cheapass pan will do this one is $12, so whatevs. This pan has exactly two uses, so listen carefully. Eggs. Anything egg-based (except quiche since that goes in the oven- but fuck quiche, and poached eggs since they go in water)- so omelettes, eggs over easy, eggs over hard, eggs scrambled, crepes. Fish. If you need to put heat directly on fish it goes in this pan. Abuse the piss out of this thing if you want to, but the second anything starts sticking to it- throw it out and have a new one shipped amazon prime. This is disposable just like every piece of nonstick cookware in the world because none of them last forever, and ignore anything that tells you differently.

  5. Stock pot specifics are also unimportant this one is 22 dollarydoos. This pot has 3 major requirements- it needs to be big, it needs to have a lid, and it needs to be big. Nothing crazy or special about this thing because it only has a few major uses: bringing liquids to a boil/simmer is one of the major ones. This is where you'll make your stocks, boil your pastas, and really that's about it. Water should be the first thing in this pot most of the time.

  6. Saucepan don't really care about this one either- here's one I think it's $30. Just like your stock pot- this is for liquids (sauce pan- duh) except smaller. Late night ramen, rice, and steamed milk are going to be its biggest uses initially. Over time? It'll take anything your dutch oven doesn't have to do, and anything your stock pot doesn't want to do. Requirements? Lid. Handle. That's about it.

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    You'll notice the startling lack of any 'set' or anything of that sort here. That's because sets of pots you don't need are dumb. You'll note none of these have glass lids, that's because glass breaks. You'll note none of this stuff costs a fortune, and that's because it doesn't have to. This setup can handle 95% of cooking tasks without breaking a sweat, and without your credit card company celebrating the new statue they can build outside their main office because of all the money you spent. Leftover cash? Buy a knife, get a few wire racks and baking pans, and buy a nice cut of steak, some pasta, some salmon, and veggies to try out your new gear.
u/_neutrino · 9 pointsr/IndianFood

I like Veg Recipes of India for cooking how-tos but that's more Northern style.

BUT I've got good stuff for your other question:

For ideas, you can read Mark Bittman's guide to setting up a minimalist kitchen and The Kitchn's guide.

Since you're focusing on (I assume) stove top Indian style food for one person, I'd say you'd want a pressure cooker (because lentils), one small sauce pan and a larger skillet to start out. If you're cooking the style of food I think you are (dry toast spices, remove from pan, brown some meat, remove from pan, add back spices and veg to make a gravy, add back meat) your highest priority should be that skillet, you can do everything in that, and it can go into the oven if you want to bake some fish or even roast a bigger cut of meat.

You'll notice these pans aren't "non-stick" - if you use just a bit of oil/fat that's actually better than buying non-stick. The non-stick coating will eventually flake off and you also can't take it up to higher heat in the oven. If your meat is sticking to the pan, let it brown for longer :) I have only one small (8" I think) non-stick skillet that I use for scrambling eggs so that I don't have to use half a stick of butter on them.

All-Clad is a very good brand, Cuisineart is a good value. TJMaxx / Marshalls will sometimes get All-Clad stuff in at a good discount. You're looking for a heavy bottom on those pots and pans - that will help them heat evenly so you can toast your spices and not burn your gravies.