Best chefs pans according to redditors

We found 53 Reddit comments discussing the best chefs pans. We ranked the 30 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Chef's Pans:

u/Nomeii · 86 pointsr/EatCheapAndHealthy

I personally use wooden utensils in place of silicone ones. They equally don't scratch up non-stick surfaces and can be more affordable.

I'd also get a stainless steel high walled pot like this. It doubles as a frying pan and a sauce pan, which means less storage and clutter. I do 90% of my cooking in this.

Like others have said a crock pot or Instant Pot. I have both and if I had to choose one I'd get the Instant Pot. It does more faster.

If you like making smoothies, purees or sauces a blender can be invaluable. But outside of that it's not necessary. I've been a home cook for a decade and only recently got one because I wanted to experiment with making my own hot sauce.

I would also get a few wide mouthed mason jars. They make for fancy cups, great storage for meal prep, or fermenting/pickling. I'd get a few 16 oz and 32 oz. Not an absolute necessity unless you're into fermenting/pickling. If you just need meal prep storage then any glass container will do fine. I prefer glass because it's safer for microwaving.

Also a really nice to have is a splatter guard for your microwave like this. It has the added bonus of steaming your food a little and of course keeps your microwave clean.

A spice rack will keep your spices organized and can add a world of flavor to your cooking even if you're just making beans and chicken breast all the time. Something like this will get you started.

Stay away from as many single-use gadgets as you can. They'll just end up breaking on you and cluttering up your limited kitchen space.

Other kitchen tips to make cooking cheaper/easier/quicker without spending extra money include reusing glass jars (pasta sauce, oil, etc.), having a dedicated rag/towel for wiping up oil and grease, and planning out meals in advance whether it's writing them down on paper or making food in bulk. Like any other skill it takes practice and time to get it down right. I've burnt plenty of things when I first started. Have fun!

u/[deleted] · 35 pointsr/Cooking

My "first apartment lineup" would look something like this:

  • A reasonably decent general purpose ~12" stainless steel, tri-ply saute pan or skillet as a kitchen workhorse. I like this Cuisinart French Classic 5.5 qt saute pan, though note that it's a little pricey on Amazon right now (I got it for ~$65 iirc).

  • A cheap nonstick 8-10" skillet for eggs & whatnot. Get one at HomeGoods / TJ Maxx / etc. Nonsticks are inherently disposable and there's little sense spending $$$ on them.

  • A 2 qt saucepan w/ lid. Cheap is fine (see above).

  • A 6-8 qt stockpot w/ lid for boiling pasta or making soup. Two ways to go here: (1) cheap aluminum or stainless stockpot, or (2) upgrade to an enameled cast-iron dutch oven which can do everything the former can and a lot else beside; Tramontina makes probably the best inexpensive ones.

  • At least one aluminum half-sheet pan and matching oven-safe cooling rack.

  • [Optional - if shopping for a carnivore] A 10" cast-iron skillet for burgers & steaks. I would get a Lodge (best combo of quality and value); usually available for around $15 if you hit discount stores or Amazon at the right time.
u/gaqua · 15 pointsr/Cooking
  1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.

  2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.

  3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.

  4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.

  5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.

  6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.

  7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.

  8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.

  9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.

  10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.

    There are lots of other things I use daily:

u/ctcook · 4 pointsr/castiron

I got this one at an army surplus store called Smith and Edwards. You can find them on Amazon

u/Somuchbaconnn · 3 pointsr/Cooking

People will be able to give you better suggestions based on what type of cooking you like/what budget your trying to stay within.

My most used tools are a good chef knife, and paring knife. (someone linked below to the Fibrox chef knife which can be purchased with the paring knife for <$50), my 12" Lodge cast iron skillet ($17ish at walmart or target), and I love my Anolon Ultimate anodized pan ( Which is reasonably priced and non-stick.

People love the Tramontina sets from wal mart, which are consistently reviewed well. Regarding the knife set, I would say to avoid a knife set. Someone purchased me one for my wedding, and I love it but only really use 3 of the knives in it (8 inch chef, paring, serrated bread knife). If I were to buy myself, I would have purchased high quality of those, and then purchased additional pieces as I need.

Almost everything in my kitchen has been bought as I found a need. Instead of buying a 17 pan set, I started with like 3, and purchased more to fit my needs. Hope this helps

u/everdistant_utopia · 3 pointsr/GWABackstage

Shit, you caught me :/ I'm hiding from you all the fact that I'm not actually the person you hear in audios; it's all this dude I have chained up in my basement and he makes audios for me to post or else I don't feed him \^\^;

I definitely recommend getting one, I think Amazon is having a pretty good sale on Utopias.

u/JohannesVanDerWhales · 3 pointsr/Cooking

Try this recipe (I prefer variation 2), and get a Pullman pan. It's really easy and much, much better than Wonder Bread. Makes really good hamburger buns too.

u/LunaticalPitties · 3 pointsr/1200isplenty

Gotham Steel 1471 Kitchen Nonstick Frying Pan and Cookware Set, Graphite (12 Piece)

I got them on Amazon prime day for only $90!

u/fairypants · 2 pointsr/Random_Acts_Of_Amazon

I keep getting sick. It’s driving my crazy. I barely remember what healthy feels like. Currently getting over a cold, but my throat is still agony. So my usual comfort eating/binge drinking can’t help because I can barely swallow!

My unhealthy coping mechanism is to sit in my conservatory near the door, blast music, drink vodka and Diet Coke while smoking and reading a book. Another thing I do is cook. Fresh pizza from scratch is amazing. I’ve always wanted to try pan pizza so this on “Francesca’s wishlist” would be awesome.

To cheer you up (hopefully!) here is the Axis of Awesome. They have a lot of hilarious stuff, always brings a smile to my face 😁

u/refrain2016 · 2 pointsr/Cooking

I'm not sure it's a Black Friday listing but this pan is on sale for cheap. I have been eying it for a while. My meal prep Sunday craft days are about to go off the hook

Calphalon 1932442 Classic Nonstick All Purpose Pan with Cover, 12-Inch, Grey

It supposed to have 4qt capacity. I have been eying it since it went on sale last year but I did not buy it and it's spent all summer being more expensive.

u/JoshuaSonOfNun · 2 pointsr/Cooking

Like I said, if you got a membership to one of them take a look at their restaurant quality pots and pans.Their Triply and nonstick will be the best for the price.

Costco will tend to sell these types of nonstick pans which can be found on amazon and are good quality.

I can't find the triply they sell at Sams but tramontina triply is pretty good. Honestly the handle on the one amazon sells looks better than the simple cast steel one they put on the sam's club one.

u/ToadLord · 2 pointsr/ATKGear

Thanks for the post, OverlordQ.


> When we tested nonstick skillets, T-fal informed us that the winning skillet was rated as oven-safe to 450 F, which we printed in our story and followed in our recipe development since that time, with no problems. However, the company now lists this pan as oven-safe to 350 F. We checked back with T-fal, and learned that the maximum temperature T-fal recommends for using this pan in the oven is 410 F. Beyond 410 F, the silicone handle may be damaged, and may crack, change color, or emit odors, although it will not melt. The company reports that there is no health hazard if the handle is heated above 410 F, but that the handle will become more fragile.

Nonstick skillet testing notes

the T-fal listed above - $34.99 as tested

> Outperforming our former winner at a quarter of the price, this pan had the slickest, most durable nonstick coating, releasing perfectly throughout testing. It is well proportioned, with a comfy handle and generous cooking surface. Its only flaw: Handle rivets loosened after abuse.

All-Clad 12-Inch Nonstick Skillet - $159.95 as reviewed

> While this remains a terrific piece of cookware, with a tri-ply construction topped by nonstick coating for even heating and good release, it’s also the most expensive at $159.95. There’s no escaping the fact that the coating became slightly worn during our testing, and will eventually fail with regular use. The upside? All-Clad offers a lifetime replacement warranty, which is why we still recommend this pan.

3 others were "Recommended with Reservations"

u/oh-mylanta · 2 pointsr/castiron

I bought this skillet. I'll measure the sides when I get home, but I want to say they're about 2-2.5"

EDIT: Just scrolled further down the listing, dimensions are 17 x 12.5 x 2.3 inches

u/colfaxschuyler · 2 pointsr/secretsanta

livingdangerously got them from Amazon

u/Jase7891 · 2 pointsr/Sourdough
u/KellerMB · 2 pointsr/Cooking


Vegetables tend not to suffer from sticking problems as much as meats and the dirty secret about cast iron is it's rather poor both in responsiveness and how evenly it heats the pan bottom (there are hot spots). Aluminum/SS tri-ply is better in both departments, it's also lighter than a similar diameter cast iron skillet. If you don't have to worry about sticking, SS/Aluminum Tri-ply is an easy pick.

All Clad 12" Master Chef 2 Fry Pan $80

Cuisinart Multi-Clad Pro 12" Skillet w/Lid $70

u/ep0nym1 · 2 pointsr/Cooking

Chef's Classic is Cuisinart's shittier line. Very thin stainless steel pan w. disc bottom.

Don't buy from Macy's. They jack the prices up.

I still don't recommend Cuisinart, but if you want it for sure, then go for the multi-clad. Or if you wanna spend more and get something decent, but still stick with cuisinart:

This pan is almost on par with all-clad.

u/DivinePrince2 · 1 pointr/Cooking
u/Unabomber007 · 1 pointr/BuyItForLife

Again....asshats here have not read Rule 7.

You cannot use the following logic with coated pans here: "I spend $8 at Kmart on a teflon/ceramic pan and it started sticking, ergo EVERY teflon/ceramic pan on the planet is the devil"

That's dipshit logic.

Now for me, I have no experience with ceramic. I do have experience with no fucking around Teflon pans though and they are hard as hell to find, last a long ass time, work like a hot damn, and aren't super expensive. I attack my eggs with metal utensils, slam it in the dishwasher, and bake with the pans....and they come back for more. The key is giving zero fucks as to the MAKER of the pan and placing 100% of your effort into the maker of the COATING. Chemours nee DuPont is the maker. The brand is Teflon. The lines you need to buy are Teflon Platinum or Platinum Plus. Sometimes you will see the word Professional used vice Platinum as there was a marketing name switch a few years back. Below are two source for the Real Deal Holyfield coating, but there are others out there, you just need to see/read the coating with your own eyes.

u/FocalFury · 1 pointr/cookingforbeginners

Pre Seasoned Cast Iron Skillet (12.5 inch) by Utopia Kitchen

That's all you need! Everything I make in it is great. Even just chicken breast or pork tenderloin.
I love doing chicken, browning each side then letting it cook in the pan in the oven. Very juicy.

Really though for cleaning all I do is rinse with water and scrub with a dedicated cast iron sponge. Get all the grease out and then dry it off, set it back on the stove to heat dry. Every once in a while if it gets bad I scrub with salt... Wipe oil in it and stick it in the oven for 30 minutes.

Let me know if you get it... I can give you more info and recipes... Just doing this from the couch. By far my favorite tool in the kitchen

u/barlister · 1 pointr/Cooking

No, it's pure ceramic coating on an aluminum pan. I don't have the calphalon one, but I am on my second one, like any nonstick pan they are cheap and I buy a new one every year or so, eventually I accidentally burn it or chip the ceramic.

u/frugalNOTcheap · 1 pointr/thisismylifenow

I actually don't have my wok anymore. I lost it when I moved. I used to use it on an electric stove on the highest setting as you described and it didn't get hot enough.

Now I have a saucepan like this and I can't get it hot enough with my gas stove.

u/LeviPerson · 1 pointr/carbonsteel

Sigh, bottom bulges out. Yeah I'm considering getting a De Buyer. I made a thread about it earlier. The only Carbone Plus I saw on amazon is $60 for some reason.

u/A_Drusas · 1 pointr/AskCulinary

Do you think 2.5 would suffice, or do you think the full 3 quarts is the way to go? I do want versatility.

One pan I'm eyeing (if I can accept the price point) is their 2.5-quart ["Weeknight Pan"] ( Costs a fair bit less than their 3-quart saucier.

u/fraidycat · 1 pointr/mildlyinteresting

Just teflon. Here's a link.

u/aellh · 1 pointr/sweden

Bara för att ta en traktörpanna som exempel: Cuisinart, Cooks Standard , Tramontina

Dessa ligger då runt 500-1000kr och är vad min forskning visar väldigt prisvärda märken alla tre. För de pengarna på t.ex. Cervera eller bagaren och kocken får man bara skit/cerveras egenmärken.

u/TotesTax · 1 pointr/GGFreeForAll

Only because you haven't experienced the joys of aebleskiver. I need an aebleskiver pan so I can make some. This one looks good.

u/ErasmusLongfellow · 1 pointr/whatisthisthing
u/ReallyNicole · 1 pointr/badphilosophy

I have this one. It's magical.

u/Huplescat22 · 1 pointr/AskReddit

Cooking at home is one of the best ways to save money. Go to whatever second hand store you can find locally and get some good basic cookware:

8 inch cast iron frying pan. Never clean it with detergent... google that

2 quart pot with a lid

3 quart pot with a lid: My favorite piece of cookware is my 3 quart saucier pan because its so versatile. I have a better one than this, but the first review is on the mark.

a colander for draining noodles, etc.

Some plastic or, better yet, pyrex containers for leftovers... you can reheat stuff in pyrex in the microwave. Wide mouth canning jars are great for storing rice, dried beans, popcorn and whatnot. You can get a dozen of them cheap at most big grocery stores or Walmart.

u/Jumphi97 · 1 pointr/Cooking

Wow I have so much to ask you... like where do you buy your pans? I need a saucier, is a chefs pan a workable substitute? How do I learn all these tricks on my own? What cookbooks do you read? Give me direction!

u/WithABaseballBat · 1 pointr/AskCulinary

i found this nice cuisinart saucier/chef's pan on amazon for $30. what do you guys think about it?

u/Thevidon · 1 pointr/Cooking

I noticed a substantial improvement by switching from a standard saucepan to a chefs saucier (like this one

The shape really helps the rice cook and fluff nicely.

u/gruntothesmitey · 1 pointr/Cooking

> I don't want one Calphalon Contemporary, one classic, etc.

I wouldn't want any Calphalon anything, either. All-Clad hasn't changed their design in years and years. You can buy that frying pan I linked and then later on get a sauce pan, then a saute pan, then even a non-stick pan if you want, and so on.

They'll all match, the lids from one will fit on another, and they'll last forever. There's no "design series". They just make very high quality cookware and avoid gimmicks.

u/ShinyTile · 1 pointr/Cooking

No, I got that, but the pan you linked is 350pounds on the Amazon co uk site, sold through a third party retailer. In the US, that same pan is 80 pounds.

So my first point being, no, I'd never spend the USD equivalent of 350pounds either.

But once we get into the 80-110 pound range, yeah, the quality goes up a lot. If you can't afford it, you can't afford it, and don't stress over it that much. It's not like your current pan will simply not cook chicken, lol.

But in short: These will last for decades, the cooking quality is much better, and it allows techniques (like deglazing) that a traditional nonstick wouldn't. So there's a couple of factors here: First, the benefits of stainless steel vs non stick, which I'll let you read about here.

Secondly, the All Clads are one of the best (top three) examples of stainless steel cookwear, so it's a good option.

Basically, as I see it: I grew up with having just a mishmash of pots and pans, and they'd all last like 2 or 3 years before just being trashed, and the cooking surface was never great (hot spots, disc-bottom pans that burned the hell out of the sides, etc.). So now that I was in a position to buy a good pan, it made sense. I'll likely have this pan for 10 or more years, and those ten years will consist of better cooking. So long term, I probably spent the same amount of money, and short to mid term, I get better results. Worth it to me.