Best pots & pans according to redditors

We found 3,652 Reddit comments discussing the best pots & pans. We ranked the 1,247 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Pots & Pans:

u/CheeseSteakWithOnion · 563 pointsr/IAmA

Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet.

A decent 8" kitchen knife. The Victorinox is a heavy lifter without breaking the bank.

A solid dutch oven. Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc..

A 12" fry pan. This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc).

A 3 qrt saucier. This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan.

I've listed them in order of importance. A knife and a dutch oven can do a ton by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.

u/ronluvstwizzlers · 158 pointsr/BuyItForLife

I've used a T-Fal professional near daily for five years now. I don't put it in the dishwater and I don't use metal utensils on it, but other than than I don't follow any other precautions. It stills works like new.

u/pryos1 · 115 pointsr/BuyItForLife

lazy people! ive linked everything in the thread just read it!

cast iron






u/Bullshit_To_Go · 113 pointsr/ExpectationVsReality

And clearly marked as a 3.5" mini skillet. Exact same pic. So either your wife's a moron or you're a big fat phony.

u/jmda90 · 111 pointsr/castiron

Thats a good idea that came out awesome. As far as drawer hardware for this one you need to find a baby skillet and use it as the pull..... just found this Lodge LMS3 Miniature Skillet, 3.5", Black

u/somerandomguy1 · 43 pointsr/Cooking

> I researched dutch ovens about two years ago and came to the conclusion they weren't worth the money

You certainly know what's best for your own situation, but I can tell you that my enameled dutch oven is a workhorse for me and looks to last for decades (already had mine over 10 years). Again, YMMV, but I wouldn't be so quick to dismiss them in general.

u/battraman · 40 pointsr/BuyItForLife

Nonstick is okay in certain circumstances. I have a good quality 12" Nordic Ware pan which I got off Woot and is great for some purposes. If you're warping your pans, you're probably getting it too hot and then throwing it in the sink. Even a high quality pan is not immune to thermal shock.

My biggest advice is to NOT buy a set but to buy individual pieces as you need them. If you must buy a bunch at a time, I advise going à la carte.

Here's what I recommend:

  • A 6 qt enameled Dutch Oven - Mine is made by Tramontina but Lodge and Le Creuset make some great ones as well (just expect the French made Le Creuset to be far more expensive.) This pan is a great multitasker and you can make bread in it, cook stew, boil down bones for stock etc.

  • 2 qt and 4 qt saucepans. Look for high quality welded handles instead of rivets. Tri-Ply (where a layer of aluminum is pressed between two layers of stainless) is your best option and All-Clad is a nice made in the USA option, but Tramontina (sold at some Walmarts but also and Sur La Table's store brand are also excellent.

  • A 12" stainless skillet - again, go with TriPly from Tramontina or Sur La Table (All Clad if you are rich)

  • A 12" Cast iron skillet. These are a pain in the ass for the first year or so and you'll get a lot of circlejerking and such about the best way to season (expect lots of stupid old bacon jokes and rednecks talking about cooking "critters" they ran over and stuff like that.) Wading through that mess, you can find that cast iron is essential but not the only thing to cook in.

  • 12" T-Fal Non-stick skillet Again, not BIFL but a good quality piece that will make cooking eggs a lot easier if you aren't willing to deal with cast iron.
u/modemac · 34 pointsr/Cooking

One of the greatest pots in the world -- and I'm not exaggerating -- is nice and inexpensive: the bare cast iron dutch oven. Reddit's cast iron cult is loud and persistent (and I'm proud to be a member of it), but that doesn't detract from the fact that a cast iron dutch oven is enormously useful. You can cook nearly anything in it, from slow-cooked stews to high-temperature seared and braised meats, both on top of your stove and in the oven. It's nearly indestructible, and you can use metal utensils on it without fear of scratching or damaging it. One of these is a must-have for any burgeoning cook: take care of it by treating the cast iron right (keep it oiled and seasoned to prevent rust), and it will produce outstanding dishes for decades to come. (New cast iron doesn't like tomatoes, though; for pasta sauces and other acidic dishes, use an enameled pot.)

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.


  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 ' 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.


    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/cactiss · 29 pointsr/vegetarian

Below is the recipe - I also added broccoli :

Ingredients -

  • 1 package super firm tofu
  • 1/4 cup Hoisin sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • green onions for garnish
  • rice for serving

    Instructions -

  • Remove tofu from packaging. Place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit 30 minutes.
  • In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
  • Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
  • Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom.
  • Drizzle with sesame oil and remove from heat.
  • Sprinkle with green onions and serve with rice.
u/[deleted] · 29 pointsr/funny
u/djkinz · 26 pointsr/keto

This is great advice. The only addition (or substitution for the Aluminum Skillet if you're on a budget) I would make is a cast iron skillet. Not as 'non-stick' as the caphalon but will literally last a lifetime.

u/glassFractals · 23 pointsr/AskCulinary

I got a 12" Lodge cast iron skillet off Amazon for $17 bucks a few months ago. It's pre-seasoned and fantastic, and Lodge is a great brand. Ships free too. I absolutely adore it.

Check it out:

u/brennok · 23 pointsr/ExpectationVsReality

Actually looks like the 6” model in the pic based off the pour spouts and space taken up on the cutting board underneath.

Edit: yup 6.5 pictured

u/NotaHokieCyclist · 23 pointsr/anime

Poor ass college student's guide to cooking episode 3

Shokugeki no Soma is one of my favorite anime of all time, if nothing else because it showcases the amazing world of cooking to weebs like us. However, it isn't a guide, and it seems that too many of you guys here need a good lesson on how to get stuff done. Trust me, it's worth it and you'll feel much better about yourself after each episode, and maybe even want to try some stuff in the show out!

Lesson 3: Embrace the poverty. You really can make spectacular food with el cheapo ingredients

Today's dish was bœuf bourguignon, beef burgundy wine style, or basically beef stew. The TL;DR version being turning a big tough hunk of cheap beef into a tender, rich, and filling meal worthy of French fine dining. Obviously high end bourguignon can use lots of high quality ingredients, but none of that for now. I'm a poor ass college student after all, and time/money are both very important to me.

I've linked my favorite beef stew recipe below, but there are some important values you should know before that.

  1. Let's use cheap meats

    Bulk beef like chuck and shoulder roasts are perfect for tender stews. Buy the large hunks, the tiny cubes are the same thing chopped up and hiked up in price. Chicken is another MVP. Thighs in particular are even cheaper and more tender. Pork rounds up my top three. Chops and tenderloin seem like premium cuts, but this is pork so it's cheap.

  2. Tenderize meats before using

    Ain't nobody got time for waiting, so tenderize or marinate your meat so that you can cut down on time. To do this you need some kind of enzyme containing juice, like the proteases mentioned by Chapelle this episode. Popular ones include lemon, onion, apple, pineapple, and yogurt (or my personal favorite: beer). A bonus is that they add great veggie flavor to the final product. Unlike this episode, your best bet is to throw the meat in the juice in a ziploc bag and leave it in the fridge overnight. That way there's zero waiting and you get meat so tender you don't need teeth to eat it.

  3. Embrace the Veg

    Veggies and Fruits are for some reason almost always cheaper than meats. So make use of them. This doesn't always mean salad. I hate salad. But having a tupperware of roast veggies, stir fry, or steamed broccoli, etc will make for some epic side dishes that both enhance your meal and lower the cost

  4. Spices are your friend

    If expensive ingredients add more flavor, give them the finger and add your own flavor. Just don't go overboard.

    Ingredients/Spices of the day (two ingredients, one spice)


    One of the essential veggies in every Western dish, it plays many roles. It can tenderize meats, give a sharp or mellow texture depending on how its cooked, and provide a sharp or sweet flavor depending on how its cooked. The sweetness in particular is what's often desired. When onions are cooked (mostly fried) for a while, their sharp tasting carbs break down into sugars. This can be seen visually as they become translucent then golden brown in a "caramelizing" reaction. When used fucking raw, they provide a pleasant sting to salads or a crunch to sauces.

    Fresh is better, but lasts a good few weeks


    Quite possibly my favorite ingredient of all time, they are a family of amazing... veggies? They are also one of the only veggies that is so flavorful, it can make a broth by itself. Adds an amazing smokey flavor which changes drastically depending on which type you use. A mainstay in the traditional Japanese side-dish miso soup, as well as stews like those made in this episode. Unfortunately not very cheap or common in the US besides white ones.

    Freshness is paramount. Doesn't last much longer than a week.

    Bay Leaves

    A product of the laurel plant, it is a spice often used in slow cooking meats like pork and beef. A common component of the Bouquet Garni, which was the bundle of herbs Megumi was holding this episode for the beef stew. The aroma is very Mediterranean.

    Skill/Gear of the day: The trusty 10/12 inch frying pan and caramelizing onions

    This is an essential usage of heat control, and the basis for so many dishes. Video Very easy for today. Same process for different veggies and even meats.

    They don't come cheap but like knives, they are fundamental to your cooking, and it's not like they will ever break or go bad. Cheap ones aren't my favorite for a many reasons.

    Here is a rundown of types and their pros/cons:

  1. Aluminium: Reactive to acidic foods (bad). Very thermally conductive but not evenly. Cheap, but not much else to say.
  2. Cast Iron: Reactive to acidic foods (but iron, so its fine). Even heat distribution, but takes a long time. Ridiculously heavy. cheap. Great for searing/steaks.
  3. Nonstick: No metal tools (knives etc). May or may not produce carcinogens. Wear away after some usage. The linked cheap one.
  4. Copper: Reactive to some foods (BAD). Even and quick heat distribution. Expensive.
  5. Stainless: Nonreactive. Even quick heat distribution, especially with aluminium/copper cores. Semi-expensive (linked).

    Recipe of the Day: Beef in beer stew

    Presentation of the day: Drinks and Glass

    Make sure to serve any dish worth enjoying (even to just yourself) with a glass of something good. This can be anything from the booze to just iced tap water. Soda is not my thing, but if you want that, use a glass and not just the can you bought it in, and with ice. Turns 7/10 meal into a 8.5/10 instantly. Make sure to use a good glass though, which should be very clear. To maintain it, it may be a good idea to wash it by hand instead of the dishwasher.

    Look at it.

    none of this shit.


    Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!


u/electric_creamsicle · 22 pointsr/BuyItForLife

The 10.25" Lodge skillets is $14 and pretty much holds at that price on Amazon. They are BIFL as long as you season it correctly and condition it after every use.

u/larhorse · 21 pointsr/AskCulinary

Also, on a side note, consider getting the roommate a very cheap cast iron pan.

It's EXCELLENT at searing things, and pretty much indestructible. Here's a super cheap, very reliable cast iron pan.

That way you can avoid strangling him later if he does it again ¯_(ツ)_/¯

u/procrasticooker · 21 pointsr/Cooking

Just about any enameled cast iron dutch oven will serve you equally well at a fraction of the price. Cuisinart, KitchenAid, Lodge, Henkels, among many others, regularly go on sale at Walmart, Target, Canadian Tire (if you're north of the border), Marshalls, etc. for $50 or less and will perform exactly the same.

Edit: For example, this 6qt Lodge will do exactly what a 6qt Le Crueset does.

u/ChuQWallA · 20 pointsr/Cooking
  • +1 for $30.59 cast iron and $30.00 non-stick. See if you can get a non-stick that is oven safe. It will be more versatile.
  • $13.58 Make sure to get a high temp silicone spatula so that he can use them in his non-stick pan. Nothing sharp in the non-stick, ever.
  • $39.95 Get him a decent, sharp knife. The Victorianox is a good knife that you can get for cheap.
  • $5.78 Tongs, metal tongs from the asian market are about 3 bucks but totally useful.

    Total ~119.90
    That leaves you ~$80 to get ancillary things like measuring cups and spoons, cutting board, and a sauce pot.
u/ExaltedNecrosis · 19 pointsr/BuyItForLife

Lodge cast iron.

I've gotten a 12 inch skillet ($20 at Target) and a 5 quart dutch oven with a 10 inch skillet lid ($33 on Amazon). I use them almost every day and they're my favorite tools in the kitchen, as well as my sturdiest.

I also got a Saddleback medium bifold wallet that's been perfect for the last couple years. I anticipate many more decades to come with it!

Going through this thread, I've remembered a couple more. I now have 2 Orion belts that I wear almost every day! The first is the hot dipped harness leather belt, and the second is the tan harness leather belt that I got for around $28 on Massdrop.

The last BIFL item I've gotten is a pair of Ex Oficio briefs this Christmas. They've been great so far...hopefully they hold up!

u/greginnj · 18 pointsr/castiron

That must have been a fun find!

Fortunately, we can all get lucky, but I know it's more fun to stumble on cast iron in a store unexpectedly. (I found this link only because your post set me to googling ...)

u/InformationHorder · 17 pointsr/Canning

No, absolutely not, that cooker is not designed for canning.

You'd get more mileage and resale value out of a dedicated canning cooker. If you like it, yay! You have a real canner! If you don't no big deal, you resell it on ebay and lose maybe $50 over whatever price you paid.

Or for $20 more dollars over the one you listed you can get a real one from Presto for $70 right now.

Also, canning 3 jars at a time is a waste of energy, imo.

u/nitz28 · 17 pointsr/castiron

Couldn't sleep so I just made coffee and stayed up making doughnuts in my lodge combo cooker.

Used this recipe

u/GeorgesDanton · 16 pointsr/Cooking

> So the toxic-leaching fear-mongers have finally gotten to me

Well stop that. Teflon is chemically inert; that's what makes it stick-resistant in the first place. You could eat a spoonful of the stuff and it would pass through your body unchanged, coming right out the other end.

Buy this. It's the best nonstick pan for home cooks currently on the market. Done.

u/GnollBelle · 16 pointsr/JUSTNOMIL

Cholesterol you eat has very, very, very little bearing on your blood serum levels. Bad-cholesterol levels are tied to genetics and inflammation. Good news! Eat all the eggs you want. Bad news! Stress contributes to inflammation.

How much longer are you going to be in this situation? Would it be worth it to pick up a cheapish chef's knife and a dutch oven? Because my-oh-my what you can do with a dutch oven on a stovetop is amazing and I am just full of recipes.

Also, these caffiene stir sticks have been getting popular at my local college.

I can't do much to help you, but if you want some recipes I can help out a bit with the stovetop cooking. (In the interest of transparency, some of these recipes are from my own blog.) As far as the smell goes . . . fuck it, the crab hates you anyway so just make like a duck and let her roll off your back.

Seafood Stew - I say dutch oven for this, but you can totally use a regular pot.

Cheeseburger Tacos

Carnitas Tacos

Chicken Paprikash

If you've got a broiler in the oven that works Eggs in Prugatory is a favorite of mine.

If you're feeling up to making dumplings, I have a recipe for pierogies that is pure comfort food.

And I could go on about eggs the way that Forest Gump's buddy did about shrimp.

u/Brutally-Honest- · 14 pointsr/BuyItForLife

The enamel Lodge pots have an average rating of 4.5 with over 1300 reviews on Amazon, and they are less than $50.

The Le Creuset is probably better, but that's a ridiculous amount of money to spend on a pot imo. Even if you replaced the Lodge pot every 5 years, it would take you almost 30 years and 6 pots before you sunk enough money in them to equal one 1 Le Creuset pot.

u/pyro-genesis · 14 pointsr/gifs

This one is pretty sweet, but I recommend you get yourself a virtual skillet. Coming off an addiction as serious as yours you can't just jump straight into cookware like that man.

u/thegrumbler · 13 pointsr/japanlife

Have you considered a seasoned cast iron skillet?
The Lodge ones are cheap and will last forever if you wash them properly after use.

I got one of these 7 years ago after a few years of wasting money on the usual variety of non-stick pans and its still going strong.

You need to take a little care in how you clean it after use, but its great to cook with.

u/cryospam · 13 pointsr/EatCheapAndHealthy

For the cast iron, don't spent hundreds of dollars. Lodge makes awesome heavy duty skillets that will last a lifetime for under 50 bucks. They are much more heavy duty than either the Caphalon ones or the Utopia Kitchen ones.

Look at the weight of a cast iron skillet for an idea of how well it will retain heat (this is what cast iron does super well). The Lodge one is almost 20% heavier than the calphalon one, and is even heavier than the larger Utopia Kitchen one.

If you're on a budget then the Utopia one is OK, but if you can spend a bit more, the Lodge one will be something you can hand down to your kids.

u/waubers · 12 pointsr/Cooking

I have, maybe six, pans I use for 90%+ of my cooking:

  1. 12" All-Clad stainless skillet - perfect all-purpose fry pan. Steak, chops, pasta sauces, pan roasting, sauteing, you name it, this pan does it well. $89 from Amazon is a steal!
  2. 6qt Lodge Dutch Oven - braising, soups, stews, for the price it's well worth it, though I'm not sure how long it'll hold up.
  3. 3.5qt non-stick Calphalon sauce pot - great for making sauces, boxed macaroni and cheese, steaming veggies, etc... Very versatile, could easily be stainless too, I just happened to be given non-stick.
  4. 2qt All-Clad stainless sauce pan - great for sauces (duh) and all kinds of other stuff, super versatile.
  5. 12" Nordic Ware non-stick skillet - non-stick pans should be treated as "disposable". I replace mine every 12-18 months. Nordic Ware is cheap, and well designed. Handle can take enough heat that you can put it in a sub-375F oven and it won't melt, if you care about that. Mine is most often used for Sunday morning fritatas, finishing pasta in a sauce, and egg things.
  6. 12" Nordic Ware Stock pot (and a lid) - Gotta have a stock pot, and for the price this one is fantastic!

    Runners up - stuff I use enough that I'm glad I have them, but if I didn't wouldn't really notice:

  7. 8" Nordic Ware non-stick skillet - awesome for making omelets, roux, etc...
  8. Stainless saute pan - really big, flat bottom, straight sides, with long handle, and a loop on the opposite side. It looks a lot like the All-Clad 3qt saute pan, but it was a hand-me-down and definitely isn't all-clad. It's great for braising or when you just need a ton of pan space.
  9. Calphalon 11" griddle pan - when I need me some french toast or pancakes!
u/doggexbay · 12 pointsr/budgetfood

Eggs. So many eggs. I suggest steaming them instead of hard-boiling them because it's just more user-friendly, but you can just do so so much with them with recipes from any cuisine.

You don't necessarily need to drop Trader Joe's outright, because some of their snack foods are actually a hell of a deal if you're going to be buying those things anyway—their nuts and trail mixes are great compared to the Planter's prices you'll get at a Key or a Met—but depending on your neighborhood you should acquaint yourself with your local produce shops; not the Key or the Met, but not the bodega either. The small grocers that have six-packs of garlic for .99 and bags of onions for 1.50. Which borough are you in? Happy to make recommendations.

If you do meat, chicken parts (quarters, thighs, drumsticks and occasionally whole chickens on sale) are your friend, as are pork shoulders and frequently chops. Both are consistently inexpensive and extremely versatile in just about every cuisine, and both can be cooked in bulk (and refrigerate well) and then used in different recipes through the week so you don't get bored. This recipe will take care of baked chicken parts for you. If you have a dutch oven this recipe will expand on that. If you don't have a dutch oven, buy this immediately. It's a Le Creuset without the price tag. $60 feels hefty up front, I know, but you'll end up living out of this thing for years as long as you don't use any metal utensils in it.

This recipe is outstanding for a big pork shoulder; it should make you feel fearless about buying seven pounds for one person and cooking it through an entire day off. Really; my SO is a Miami Cuban so I feel like I know this blogger, her recipe is legit.

Beans are just so useful and can be used in so many ways, and their cooking is mostly inactive. I have a 2 1/2 hour black bean recipe going right now that I'm stirring every twenty minutes or so but it's otherwise set-and-forget, and it's awesome. They can be used in any meat-based or vegetarian/vegan recipe, they're inexpensive in bulk and they last on the shelf FOREVER.

Rice is also super inexpensive to buy in bulk—I spend about $25 on a 25lb bag every couple of months for my SO and I, and we are serious rice eaters so we tear through it and it still lasts about eight weeks. "Splurge" and buy jasmine rice from Thailand; it's hands-down the best deal on rice in terms of being satisfying to eat, forget about anything by Canila or Goya (sorry Goya, I love ya).

One of my Brooklyn kitchen's best aces in the hole is something called gravlax. It's basically sashimi. You buy a pound or two of fresh farmed salmon, generally $10/lb whether you're at Key Foods or Whole Foods, you slather it in salt and sugar and plastic-wrap it and forget about it in the fridge for a few days. Blammo, sushi-grade salmon that you can use in any recipe.

So liver sounds super unappealing, but bear with me. This classic French paté is unbelievably easy to make, delicious, refrigerates great, and is a super-cheap nutritional powerhouse. You do need a food processor or at least a mini-chopper (for a coarse, country style) but it is hands-down one of the most inexpensive dishes I've ever come across.

My last tip, if you have a blender, is this smoothie. It'll sound weird but trust me.

u/crashlanders · 12 pointsr/IndianFood


I'm inclined to mostly agree with /u/Amnizu. I dont think I've ever seen deep frying in a pot like that, even if it is heavy bottomed, the outside is not heavy so it will not retain the temperature of the oil as well as cast iron would. A $20 Cast Iron pan is usually my go to for frying. Even safer and probably better would be something like this. A Quart of Oil is actually quite a bit in that kind of pot. When using the Cast Iron get an 1-1.5 inches of oil up to temp then slowly add in each piece of chicken. The recipe you are using has water in the ingredients which is ok, as long as you don't have excess sauce on the chicken when you put it in. Water and frying are not friends. You might even want to reduce the amount of water just a little. To be safe keep some Baking Soda near by to put out any potential grease fires. I'm no pro so take what I say with a grain of salt. I usually use a cast iron pan and it comes out great, makes the house smell though. Hope this helps.

u/W24x55 · 12 pointsr/food

Everyone should own a cast iron skillet.

They are like $15 on Amazon

u/espn1421 · 12 pointsr/FIFA

This is a pretty good skillet and it's well under budget.

u/anonymousbylines · 12 pointsr/steak

Solid job! Definitely better than my first steak-cooking experience. A few recommendations, echoing the other ones here:

  1. Try and cook at a higher heat. You started to develop a nice crust, but getting the cast iron scorching hot will give it a complete, brown, and crispy exterior. While you're prepping, stick your pan in the oven at 400 degrees to get it hot and then throw it on a high burner just before cooking.

  2. If you're pan searing, adding a few knobs of butter + garlic + thyme about halfway through cooking will add a lot of flavor. If you choose just one of those though, make it the butter. Basting it [Gordon Ramsay style] ( will really complete what you've got.

    Again, nice work - happy cooking!

    EDIT: Took a second look and I noticed it was a nonstick. I can't recommend highly enough investing the $30 in a [Lodge cast iron skillet] ( It'll last you a lifetime and cook considerably better than anything else!
u/OddJackdaw · 12 pointsr/slowcooking

Get an Instant Pot. It is a good enough slow cooker, but it is an outstanding pressure cooker, and for the big majority of what you do that is better than a slow cooker. (And if you really want to hit that $150 mark, add a cast iron dutch oven)

u/dillycrawdaddy · 12 pointsr/CampfireCooking

it’s this guy

Great combo small dutch oven that uses the skillet as the lid.

u/PetitBourgeois · 11 pointsr/BuyItForLife

Get cast iron! It will outlast you. Check local places for second-hand if you can, otherwise order Lodge cast iron from Amazon.

Here's a link to a combo cooker I got recently:

Check Lodge's website if you want to see the full range of products. For a full set of cast iron, I recommend getting a skillet, a griddle/grill pan, and a dutch oven.

u/fantasticanalysis · 11 pointsr/ZeroWaste

Great job! If you get really into it look for a lodge, cast iron duo pot/lid to get the best crust on that bread you could imagine.

Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch...

My wife has been into this for a few years now, and we are never devoid of crispy, crackly bread!

u/macbookwhoa · 11 pointsr/castiron
u/squidboots · 11 pointsr/SkincareAddiction

If you have a stovetop pressure cooker that can reach 15 psi (~105 kpa), you have an autoclave :) You can find a good one for about $75-100 on Amazon. Here is the not-so-fancy one I have for pressure canning meats and veggies.

They also make "legit" stovetop autoclaves that are made from heavier duty cast aluminum and are larger and a bit more rugged.

edit: That said, not all plastics deal with autoclaving well. A lot of medical plastics are sterilized by irradiation because they will warp under extreme heat and pressure (polystyrene is one of them.) So if you're experimenting around, don't be surprised if something pops out from the autoclave looking like a booger.

u/bc2zb · 10 pointsr/AskCulinary

Buy a better canner, and stop using super high heat all the time. You need to maintain a boil, not try to melt the pot. If they are doing a ton of canning, they might want to invest in one of these monstrosities.

u/OliverBabish · 10 pointsr/Cooking

A perfect chef's knife is the first place to start (that's my preference, the Wusthof Ikon Classic 8", $160). Go to a kitchen supply store, or even Bed Bath & Beyond, and test drive some steel - see how comfortable it is in your hand, how balanced it feels. If you want to save money for other things, you can't go wrong with the Victorionx Fibrox 8" chef's knife, at an extremely reasonable $40. The chef's knife is an impossibly versatile tool all on its own, but if you want a smaller knife for detailed work, grab a paring knife from whatever manufacturer you choose for your chef's.

A huge, heavy cutting board ($88). For most of my life, I went with the $20 3-packs of plastic OXO or other cutting boards, ranging from small to extremely small - nothing will slow down your cooking more than an inadequately sized cutting board. Things roll off, you pile up your chopped veg and run out of space, you feel constantly crowded, and you can never carve a whole chicken or roast. Buy a piece of non-slip material (usually used for carpets) ($9), place it under the cutting board when you use it, and it will never slip or slide around - more convenient and safe.

A Thermapen. Expensive - it's $100, but it's the fastest and most accurate kitchen thermometer money can buy. A less expensive alternative would be the Lavatools Javelin at $24 - not quite as good, but a damn sight better than any other digital food thermometer you'll get your hands on. This is essential for cooking any meat, deep frying, baking - it will change your game.

An All-Clad Sauté Pan ($129). Also expensive, but an absolute essential tool for everything from sautéing to braising to deep frying. Do not go cheap with your stainless - you can do cheaper than All-Clad, but even heating, comfort, and build quality are absolutely essential.

An inexpensive but awesome nonstick set($164 for 11 pcs). Alternately, you could get a very versatile 12" TFal Professional Total Nonstick, an impossibly stickless, oven safe, dishwasher safe wunderkind.

A 12" Cast Iron Skillet ($34). These are kind of a pain to take care of, but are invaluable for searing, baking, even serving. It'll last you a lifetime if you take care of it.

u/Ma_chine · 10 pointsr/Cooking

The only thing better than a cast iron dutch oven is the a cast iron dutch oven where the lid is a skillet.

u/veyd · 10 pointsr/BuyItForLife

Stainless steel will last you forever and is easier to clean than cast iron. Here's one that comes highly recommended. (It's's pick for best fry pan)

u/ShinyTile · 10 pointsr/AdviceAnimals

One of the things that really works for me is limiting the cooking pieces I have to a few, high quality, specific pieces. Don't buy a 12 piece pan set filled with crappy pans and non-universal lids. I have one high quality stainless steel 12" skillet, one 3 qt SS saucepan, one non-stick for eggs and cheese, and a couple dutch ovens.

Those literally take care of 90+% of my cooking. If you only have a couple pieces, it's way easier to keep clean, since nothing can pile up. Also, having a far fewer number of pieces allows me to spend an equal amount of money as people do on sets, but on higher quality cookwear. I'm very happy with my setup, and it's easy to store and clean.

u/brooks19 · 10 pointsr/BuyItForLife

> Carbon steel pans

I bought this one, love it. My way to judge, eggs don't stick!

u/alienwrkshop51 · 10 pointsr/seriouseats

I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!

My thoughts on gifts

Lavatools PT12 Javelin

A Nice carbon steel wok

A good Dutch Oven

A torch for searing, or Creme Brulee

An awesome knife

Another awesome, but cheaper and well rounded knife

The list could go on, and on, and on....just some thoughts though.

u/aFakeProfessor · 9 pointsr/PUBATTLEGROUNDS

$5 on amazon, 3.5"

It's for eggs, reheating meals, or melting bries if you're fancy. I take it you do not own pans or cook much.

u/ChefGuru · 9 pointsr/AskCulinary

I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.

Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.

Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.

u/BarryZZZ · 9 pointsr/shroomers

This 23 quart Presto will serve you quite well.

u/OrangeCurtain · 9 pointsr/Homebrewing

Should be possible if you can DIY the electrics or know someone who can...

u/n9ucs · 8 pointsr/theydidthemath

Check out /r/Homebrewing and just start saving. Even 2 dollars a day with you and a friend and you could be rolling in a couple months.

edit: also start saving glass bottles that require a bottle opener. Those are reusable.

edit2: Things you'll need. Feel free to find similar products.

cooler with spigot

valve(I'm not sure of the size on that igloo)

bazooka screen

bottles(make sure they're brown)



some sort of gas stove. say a propane stove, a turkey fryer, or a kitchen stove.

a large pot


I'm probably forgetting things.

u/kaidomac · 8 pointsr/grilling

TL;DR warning

Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:

You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):

The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:

  1. A metal cooking surface
  2. A hi-temp heat source
  3. A smashing tool
  4. A high-quality spatula
  5. A scraper (if doing ultra-smash)
  6. A cheap IR temp gun
  7. A cheap digital kitchen scale

    It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!

    So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:

    You can also do it with cast iron. Lodge has a griddle for $25:

    If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:

    If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:

    You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:

    If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)

    Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)

    I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)

    For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:

    A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.

    Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:

    So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:

    Available here:

    If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:

    A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:

    This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!

    So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.

    There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:

    Or this, if you wanna get crazy:

    Or this one, nom nom nom:

    But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:

u/metompkin · 8 pointsr/Cooking

I've moved on from using to nonstick to stainless. It'll take a few more minutes to clean at night but nothing cooks better and nothing will last longer. I don't recommend using Teflon coated pots and pans because of their health ramifications. Pros use stainless. You'll learn how to use it soon enough.

I also have my trusty 10" Lodge cast iron pan. It's my favorite piece in my kitchen and never leaves the range because I use it everyday for breakfast and dinner. It will soon become your favorite in a few years because you have to learn to care for it.

u/butterflavoredsalt · 8 pointsr/EatCheapAndHealthy

If you keep it well seasoned it will be fine. For cleaning I just wash my gently with water and little soap, dry and wipe with canola oil after each use. I haven't ever had a problem.

The pot in the picture is a Lodge Dutch oven. The lid doubles as a skillet, makes a nice piece.

u/wine-o-saur · 8 pointsr/Breadit

Sounds like OP has one of those 'convertible' dutch ovens - like this - which has a lid with a flat base that doubles as a skillet. I don't think this technique would work so well with a regular dutch oven lid!

u/100PercentNotTheATF · 8 pointsr/weekendgunnit
u/hozjo · 8 pointsr/Cooking

this is better than any store brand, pretty much the best you can get without spending 2-300 on a creuset

i got mine for 40 but 50 is still a great deal

u/Bodyguard8367 · 8 pointsr/askgaybros

Easy recipes huh?

Well, I am from Louisiana, born in NOLA, love to cook.


Celery (stalk)

Onions (2)

3lbs of smoked sausage (Conecuh or sim)

Chicken soup base, chicken stock or water

Long grain rice

Olive oil (any oil. Or shortening or butter or margarine)

Seasonings (salt, pepper, garlic, cayenne)


You need a generous pot (I use a 6qt) with a thick bottom (avoids burning) here is mine.

Chop your celery and onions up (smallish, but not tiny) I leave the leaves on the celery, prefer to have it for a little garnish value when using in rice dishes. So I just chop right off the whole stalk and add leaves and all. You want to put equal amounts of celery and onion, about half a stalk of celery. I chop onions in two halves then dice face down each at 90 degrees.

Slice your smoked sausage to no larger than 1/2” - (bite size)

Combine in pot with just enough olive oil to keep it from sticking, high heat initially then turning down as the sausage begins to cook, cook medium, covered, stirring often, until onions are changing to translucent and celery is softer and sausage is leaking.

Measure out two cups cups of rice and add to mixture, measure out twice as much water as rice and add. (Any seasoning you add to water will flavor the rice, so I tend to substitute chicken soup base or chicken stock for my water to give the rice some flavor)

Stir until well mixed, add seasonings. (Dash salt, dash pepper, half dash cayenne or Cajun seasoning (Tony chachere’s w/e).

Bring to a full boil, cover, then turn off, and ignore for twenty minutes.

This makes enough for dinner plus guests and leftovers.

You want to make sure that you get the sausage and veggies sautéed well, because the cooking stops when you add the water. What you have then will be what you get when the rice is done. The rice will cook, but be prepared for a mushy rice the first few times. When you bring the mixture up to a boil, the longer you cook it, the gummier and mushier the rice will be. This isn’t a problem for most folks, but if it bothers you then keep in mind that after adding water, bring up to boil quickly and as soon as it does, cover, turn off, and let the magic happen.

Edit spelling

u/CapaneusPrime · 8 pointsr/ucla

You're an adult now, just cook. It can be tough cooking for just one person because but it's doable.

Learn some basic, cheap recipes and get comfortable eating leftovers.

Here's one for you:

Hamburger Gravy


1 pound ground beef (get the cheap stuff 75%/25%, you're a poor student)

1 1/2 cup white rice (uncooked)

1 family size can of Campbell's Cream of Mushroom soup, (low sodium is healthier but doesn't taste as good).


I cook my rice in an Instant Pot, it's very fast, easy, and requires no supervision. Takes about 10-13 minutes depending on how much rice I'm making. I used to have an amazing Zojirushi Fuzzy Logic Rice Cooker that was the most amazing thing ever, but an ex-girlfriend stole it, so... Use the Instant Pot, it's cheaper and faster anyway.

Rice cookers and Instant Pots typically come with a cup for measuring rice which actually measures about 3/4 of a cup, and the inside of the cooking vessels have graduated measuring lines showing you how much liquid to add for the amount of dry rice you're cooking.

Put the two "cups" of rice (1.5 cups actual measure) into the Instant Pot and fill it with water to the "2" line. Close it up and make sure the pressure valve is closed (I've failed to properly cook my rice too often because I am dumb and don't check this). Once everything is set, just hit the "rice" button.

While the rice is cooking put the soup in a sauce pan along with a can full of milk, any milk works but I prefer whole milk myself. Put the sauce pan on the stove, medium low and stir frequently.

Now that the rice is cooking and the soup is warming put the ground beef in a skillet. I like a good [cast iron skillet] ( myself, they're cheap and indestructible, and because of the heat transfer properties of iron they tend to cook foods evenly without burning.

Cook the beef on medium high until it's browned, then drain all the water/grease out into a Tupperware container, do not pour grease down the drain! you can seriously make life hell for yourself and your neighbors if you do.

Add the beef to the soup, increase the heat to medium/medium-high and continue to stir frequently. You want the soup hot enough to bubble a bit, but not a full boil.

By now the rice should be just about done. Let the pressure out, take the lid off, wait a few seconds for the steam to abate then, with a large plastic spoon (you don't want to scratch the bottom of the Instant Pot), "fluff" the rice, just scoop and turn the rice in place, loosening it up, and letting more steam out.

To serve, scoop some rice on a plate, ladle some soup onto the rice, season with a touch of black pepper, and eat.

The rice is enough for 2-4 servings depending on your appetite, while the gravy is enough for maybe twice that. Typically it would be enough for two dinners for me, a 6'4", 225 pound man) and my girlfriend who is pretty petite.


Beef: get the cheap stuff, depending where you go and the quality you get, this can be between $2-$5/lb. If your super poor, get a 10 pound tube of ground beef at Smart and Final for like $25, then break it up into 1 pound portions and freeze, otherwise it's about $5/pound most places. So let's say $5.

Rice: the cheapest food on Earth, and it's healthy too! You should probably plan on this being about $1/pound. Get a 10 or 25 pound bag and you'll be set for at least a quarter. Pro-tip: rice goes with literally everything. Add it to all of your meals for some good, clean carbs. Pair it with smaller portions of what you'd normally eat to get the same caloric intake but healthier and cheaper. Anyway the rice in this recipe has a marginal cost of maybe $0.15.

Soup: I think Ralph's usually has the family size can of Cream of Mushroom soup for $2-$3.

So, all in for one person, you could probably make at least 5-6 servings for $8, and it takes maybe 15 minutes to cook.

Store the rice and gravy separately in Tupperware in the fridge for up to 3-4 days. Mix together in a bowl and b reheat in the microwave for 90 seconds to 2 minutes for leftovers. I prefer to make fresh rice each day, but making one larger batch then reheating it works as well.


  • You can swap the rice out for a baked potato or mashed potatoes if you're feeling fancy.

  • I've tried it with shredded chicken breast and Cream of Chicken soup, but it takes a bit longer, is a bit more work, is a little more expensive, and I don't like it as much, so I basically never do it, but you do you.

    There you go, cheap, quick, not totally unhealthy home cooking.
u/williamtbash · 7 pointsr/AskCulinary

Can someone tell me if I'm doing something wrong? Bought this Lodge Cast Iron about 7 months ago. Cook in it almost every day. Lots of bacon. Generally my method of seasoning is after I finish cooking I wash the skillet in hot water and use my scrubber, dry with a paper towel, put back on the stove until it heats up a bit, and then rub in a thin layer of some standard vegetable (soybean) oil. A few days I spent oiling the skillet and heating it in the oven at 525 degrees about 3 times a day for a few days. It is definitely a little bit seasoned but just not the way I want it. After I wash and dry it it seems a bit dry. From what I've read I am not getting the same results and I would think after all this time it would be better. Any advice?

u/connorkmiec93 · 7 pointsr/castiron

Thanks! 5 Quarts

u/Terex · 7 pointsr/Cooking

These were the things I initially bought when gathering cookware.

Enameled cast iron dutch oven

Cast Iron Wok or a carbon steel wok.

Stainless steel cookset

Pressure Cooker

Cast Iron skillet

Stainless steel roaster

*Pyrex Bakeware

u/workroom · 7 pointsr/food

a proper cast iron setup

a great cookbook

a set of unique spices or ingredients in the style of his favorite cuisine?
italian, french, mexican, indian, spanish, chinese...

u/minimomofmomdonia · 7 pointsr/Sourdough

thanks! i'm using theLodge 3qt combo cooker - i had the same concerns but in the end it was more than enough space. not sure how it would handle a loaf of a more oblong shape, but i'm very pleased so far!

u/wangston1 · 7 pointsr/AskCulinary

Ikea makes a really good non stick for 25$ or so. It has all the things you described.

Also the tfal prof 12.5 has a thicker bottom and does a great job. It's also around 25$.

If used both and enjoyed both. The Ikea one is much heftier. But the tfal pro is very slick and makes the perfect French omlette.

Edited: 7 years is a good life span for a non stick. Mine last a year to two years depending on how much I abuse them. So 25$ ever 1.5 years puts you a little behind your 100$ u year investment.

Edit edit:

Ikea pan with lid


T-fal Nonstick Fry Pan, Professional 12-Inch Nonstick Pan, Thermo-Spot Heat Indicator, Black, Model E93808

u/whatthepoop · 7 pointsr/castiron

That sure is the truth. I never thought I'd be remotely interested in actual cooking, but I got my first cast iron (a Lodge 5-quart double dutch oven) about two months ago, and I've been finding excuses to use it at least twice a week ever since. It's extremely motivating to have a decent piece of very flexible equipment that actually requires a bit of care.

u/ChairmanMeow23 · 7 pointsr/castiron

These are $4 on Amazon!

Lodge Miniature Skillet

u/azbraumeister · 7 pointsr/Breadit

Just get one. It's totally worth it. If you cook soups, stews or braise meats you can use them for that too. Multipurpose, baby! I use mine all the time. I got mine for bread but have since moved on to baguettes so I use it more for the stuff mentioned above.

I recommend [this one](Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red you might be able to find it cheaper other places. I think I got mine for $59 a few years ago.

u/flitcroft · 6 pointsr/Cooking

The best non-stick pan by far is the T-FAL E9308 for $25.74. This is a case of paying less and getting more. The pan has decent weight, it heats relatively evenly (they seem to dome, with a high point in the center), has a lifetime warranty, and most importantly the coating is absurdly slick. I'm not a T-Fal guy, probably like you, and first went to a $160 pan, but this is simply a better pan.

The T-Fal outperforms the $120 All-Clad, $160 Scanpan, and $100 ceramic coated pans. The All-Clads are pure trash -- amazing steel pans but their non-stick doesn't actually prevent sticking. The Scanpan is great but the coating died for me after a year with med-high heat. Others on Amazon have the same problem and there doesn't seem to be a serviceable warranty.

Edit: lots of grammar

u/walkswithwolfies · 6 pointsr/Cooking

[Matfer Bourgeat] ( black steel pan.

It's not a beautiful piece of cookware like stainless steel, but after seasoning this is the best pan I've ever had. Lighter than cast iron and indestructible.

The non-stick surface can be restored anytime with any high heat oil.

u/phillyCHEEEEEZ · 6 pointsr/steak

My pan is a Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"

It's 100% amazing. I love this thing and I use it almost every day. By far the best fry pan I've owned. Would mostly definitely recommend it.

u/dtwhitecp · 6 pointsr/Cooking

Is a hand blender really essential? I would add these things:

non-stick skillet

enameled dutch oven

normal kitchen tools

stockpot with steamer insert - many other options for this kind of thing too

And then probably a couple of normal saucepots.

If you want to roast poultry it's nice to have a roasting pan, too.

u/cheshirekitteh · 6 pointsr/Frugal

Both. This is the one I have, and you can use it on the stove or in the oven.

u/Wishyouamerry · 6 pointsr/mildlyinteresting

They're not even expensive. It takes a little work to get it seasoned at first, but nothing monumental. 100% worth the effort.

u/SamHousecleaner · 6 pointsr/japanlife

I think that was the Lodge ones Haven't bought one yet but certainly will do in the future

u/Fun_Hat · 6 pointsr/Cooking

Lodge cast iron Skillet. I know you said you don't like the weight, but you also said you are a student and it's hard to beat $15 for something that will last forever.

If you need something smaller, they also make smaller ones.

If you really need something lighter though, look into carbon steel. Lodge also makes those, but I don't have any experience with them.

u/TheFinn · 6 pointsr/Cooking

Pot:6.5qt Enamled Dutch Oven $50

Pan:Lodge 12" Cast Iron Frying Pan $19

Knife:Henckels 7" 4 star Santoku $75

People bag on Henckels for being expensive but they have a lifetime warranty so if i break it (or chip it) i can get a new one for free.

u/MisterNoisy · 6 pointsr/Cooking

If it were me, I'd probably go with something like this:

u/jmguo · 6 pointsr/FoodPorn

Looks like a Lodge.

u/hoptarts · 6 pointsr/Homebrewing

Pot 44qt and Burner Same price, free shipping and better in every way imo. If you plan on doing all grain I would recommend dropping an aditional $30 and getting this concord 60qt pot instead.

u/dagaetch · 6 pointsr/Cooking

All-Clad Stainless Steel

also, if the non-stick is no longer non-stick, throw that shit out. Peeling teflon or whatever isn't good for anyone.

u/Turbulent_Tacostand · 6 pointsr/shrooms

The presto 23 quart is a nice unit. Also includes a pressure gauge so you can glance at your operating pressure $90.

Presto 01781 23-Quart Pressure Canner and Cooker

u/yiliu · 6 pointsr/food

You could try out a heavy cast iron wok. Let it heat up on medium until it's evenly hot, then crank up the heat and get cooking. The pot holds a lot of heat, so the temperature of your dish doesn't fall to lukewarm every time you add an ingredient. Still not perfect, but better.

u/uglyredbag · 6 pointsr/Frugal

may I suggest this An unmatched combo; skillet + pot = dutch oven! For $35 it's a steal and you can start throwing away all the other pots and pans that cause such a clutter.

u/Inquebiss · 6 pointsr/Breadit

I feel like for 50 bucks you can find a nice dutch oven or one of those cast iron cookers. I've heard people have great results making bread in these.

On another note, that website's play on the word "artisan" has me really irked.

u/niftyjack · 6 pointsr/Cooking

I don't know about other brands, but I know Le Creuset sells a multifunction pot where the lid is a skillet and you place it upside-down onto a base that turns it into a dutch oven. The bigger one is like $350. (I used to work there.)

OP: I'd go with a dutch oven and a cheap nonstick. The nonstick will barely weigh anything and should be relatively small (I wouldn't go bigger than 10") so it should be portable. The nonstick is a small addition for way more convenience.

Edit: Boom, Lodge multifunction. Best $30 you'll ever spend.

u/VicinSea · 5 pointsr/SelfSufficiency

Here are all the things you need to know to start canning foods at home.

Canning Basics

Only Pressure Canning is recommended by the USDA for home canning of Meats or Vegetables. I recommend this large capacity pressure canner

Fruits, Jams and Jellies, Tomatoes and Salsas can be Water Bath Canned in most cases. This is a nice kit to get started with from Jarden

Ignore the steam canner, microwave canner, open water bath kettle, and any "reusable" canning lids---these are all a quick way to discover food poisoning.

Buy standard canning jars at garage sales and thrift stores---I like the wide mouth jars best. I also run an ad on craigslist offering to buy jars when I need them. I pay $2.50 per dozen for the pint size and $4.00 a dozen for the quart size. Carefully check each jar's rim to make sure there are no flaws or chips. (Always store empty jars with rings on them to avoid getting chips.) New jars with lids and rings are available in most grocery stores for $9-$14 per dozen. Buy brand name jars only---this is not a time to use cheap knock offs. Each jar should be clearly imprinted Ball, Mason or Kerr. There are many brands of vintage jars and all of those should be fine as long as the rim is sound. Save the boxes and dividers that come with new jars and use them to store the finished products.

Always use new canning lids Never reuse this part!

Remember, you don't have to grow a garden to benefit from home canning--now is a great time to buy produce while it's cheap!

Today's Buy of the Day: 12 ounce bags organic green beans-already trimmed and washed at 2/$1.00 = 24 quarts of green beans with bacon and shitaki mushrooms(33 cents a pack!) now in the pantry for about 50 cents per quart!

u/veyster · 5 pointsr/Cooking
u/rowdyss · 5 pointsr/Breadit

I would recommend this since the shallow skillet is perfect to use as the base. Easy to score when the bread is in it too.

u/i_floop_the_pig · 5 pointsr/povertyfinance

Idk what cookware you do have but roasts (like a pork loin or whole chicken) tend to be cheap and pretty easy to cook. Eggs is a staple for cheap food. White fish or tuna are cheap too but don't eat tuna more than a couple times a week because of mercury. Protein powder is a very cheap source of protein however the upfront cost can be jarring.

Frozen veggies are my preferred choice but canned is good too.

The only spices you really need are salt and pepper. Kosher salt and a pepper mill are god tier. After that I'd say garlic powder, paprika, cinnamon, cayenne, cumin, ginger powder.

If I had to pick cookware that was reliable af I'd easily choose a cast iron skillet, enameled Dutch Oven and a small nonstick pan. The first two are both Lodge brands and you can do like 95% of cooking in just those two... possibly just the Dutch oven. There's also this 2 in 1 combo that might actually be the best of both worlds.

I'm a big fan of the Dollar Tree for kitchenware. One of the best purchases I made was a micro shredder and I use it for blocks of cheese. Way cheaper that pre-shredded. The only thing I wouldn't buy from there or any shopping center would be a knife. On a budget I love my Kiwi brand knife (~$8) and I've heard great things about Kuma but haven't had the opportunity to try one yet. Most cooks recommend Victorianox Fibrox but I can't recommend that on an extreme budget.

Also replacing breakfast with only coffee is a great way to save money. I had something else to say but I can't think of it at the moment. Cooking delicious on a budget is a hobby of mine.

Edit: oh yeah, DRINK WATER

u/h83r · 5 pointsr/BuyItForLife
u/alansb1982 · 5 pointsr/keto

Yep, and that'd be high up on my list of things to add (along with a couple gadgety doodads). I left it out because cast iron could be a bit intimidating for a beginner to start out with. I have this Lodge Combo Cooker, which gives me a 10" skillet and a deep walled 3QT dutch oven, all in one for about $35.

u/xiaodown · 5 pointsr/AskCulinary

It's toast. Don't buy another one; replace it with this pan, the T-Fal oven safe 12" non-stick. It's recommended and used by America's Test Kitchen. I have one, and I love it, but it's also $28, so when it dies in another 2 years, I won't cry when I have to buy another one.

I learned this lesson with my Scanpan 9" skillet, which lasted a good 5 years or so before getting so scratched up that it's not really non-stick anymore, but that cost $75. Buy a good one, but buy cheap, and assume it's disposable and replaceable on a ~2-3 year cycle.

u/nobody_you_know · 5 pointsr/AskWomenOver30

Different surfaces for different things.

One decent nonstick pan is great to have for things like eggs, but isn't great at high heat applications like searing meat. You'll never build a good fond in nonstick, and having pots lined with nonstick coating is just unnecessary. A couple of pans -- a larger one for cooking fish or day-to-day "I'm just browning some ground beef" kind of stuff, and a smaller one for fried eggs or whatever -- will be plenty. You don't want to spend too much on a nonstick pan, though, because by their nature their lifespan is limited.

One cast iron pan is great to have because it's great at really high-heat applications, but can also be used for any number of other things -- you can sear a roast in it, you can bake a deep-dish pizza in it, or brown off some chicken and then braise it in the same pan. It can become pretty nonstick over time, with the right care, but that's a long-term process. Cast iron is heavy, though, and requires different care than other pans (it's not difficult to take care of, just... different. You can't chuck it in the dishwasher and walk away.)

For an all-purpose workhorse, look for stainless steel. It's good in a wide range of applications, and can do almost anything reasonably well. It's a little more prone to sticking (which is a good thing in many cases), but it's also durable enough that you can scour the fuck out of it on those occasions when you need to.

More important than the surface of a pan, IMHO, is the base. Avoid anything with a thin base; over time, it'll warp, and that creates hotspots and wobbles that make cooking a pain in the ass. You want pans that have a pretty thick base. If you can get something that has a layer of aluminum sandwiched in, that's great. Aluminum conducts heat better than steel, so pans will get hot faster with some aluminum included. You don't really want to cook directly on aluminum, though, so something with steel and aluminum layers in the base is ideal.

You're probably not going to find one single set that covers absolutely everything; I'd advise one base set of stainless steel, and then a few add-ons as time/money allows. I know Cuisinart does a pretty nice set of tri-ply stainless steel pots and pans that runs under $200, and goes on sale for even less regularly. Add a T-fal nonstick pan or two, and one good Lodge cast iron skillet, and you'd be well-equipped for most things.

u/luciferprinciple · 5 pointsr/PressureCooking

Dont listen to these guys. You have an absolutely sick pressure cooker. These are highly sought after, specifically because they are so well manufactured and will last many lifetimes. You'll need to replace the gauge though. Get a nice geared pressure gauge, shouldn't run more than $20.

Amazon still sells this exact product. Seriously, please dont throw it away. Use it. Its an absolutely beautiful tool.

Here is the gauge:

Here is the slightly bigger version of the PC you have:

I monitor this subreddit, every time someone posts a picture of an all american people discourage them from using it. Such a shame. Sell it to me, ill use it.

u/vapeducator · 5 pointsr/PressureCooking

No. I highly recommend AGAINST getting the T-FAL Clipso. It doesn't operate at the full pressure as most stovetop pressure cookers do. That means you won't get the full benefits of pressure cooking and you'll have to constantly alter the timing of any recipes from high to medium pressure. The closing mechanism on the lid overly complicates what's normally a simple process - for what purpose??? To be able to operate the lid with one hand, they say. That's utterly ridiculous. How are you going to get it to the stove with one hand when it only has two handles on the sides? I can move a pressure cooker with one long handle around with one hand.

Here's a better pressure cooker from Amazon that's cheaper and works like a pressure cooker is supposed to operate. I own 2 of them, a 6qt and a 4qt, and the lids are identical so they act as backup for each other. The 4qt. size is better to cook for 1-2 people, and it's usually better to use the smallest pressure cooker needed for the job to reduce the time it takes to build up and release pressure, so long as the pot isn't overfilled above 75% full.

u/THORGNASH · 5 pointsr/MealPrepSunday

Got 15 bucks? Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch

u/Pinalope4Real · 5 pointsr/Random_Acts_Of_Amazon

You really need to get yourself one of these skillets they are the BEST!!! I no longer need one since /u/Utinni was sweet enough to gift me mine for my birthday yesterday.

Seriously though, you NEED one!

Good luck with your move!

u/herman_gill · 5 pointsr/Cooking

The expensive brands in that same price range:

All-Clad, Le Crueset, Henckel, and Mauviel.

This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.

At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.


Here's a list of things they could get (an entire kitchen revamp) for under $1000:

A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)

Anova sous vide cooker for $110. Toys are fun.

Lodge enameled dutch oven for $60

Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20

Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).

Scrapers (super important!) and maybe silicon handles for $10

and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).

An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.

If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.

Other things:

OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.

The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)


Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)

If going with regular handles and instapot, $850 <--- my choice

If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice

If going with regular handles and regular slowcooker, and no sous vide ~$650

Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400

u/Pegthaniel · 5 pointsr/frugalmalefashion

Hilariously it's cheaper straight from Amazon and if you have Prime, Amazon will get it to you in 2 days free.

u/jattea · 5 pointsr/Cooking

They look pretty thin to me, and I don't like the idea of a riveted joint. this is my favorite, and Cook's Illustrated agrees - they rated it their number 1 cast iron skillet.

u/Barking_at_the_Moon · 5 pointsr/AskCulinary

So far as I know, anodizing is a process that doesn't work on stainless steel pans - anodizing is basically induced oxidization ('rust') of aluminum. The anodized surface is kind of non-stick, though many anodized pans are also coated with additional non-stick materials. Anodizes surfaces can scratch pretty easily, too.

Both pans are 'safe' to use over high heat, though thermal shock can warp or crack them - one of the reasons that cast iron is preferred for intense heat. Slow to heat, slow to cool (never from the range to a sink, for instance) will help prevent damage. That's pretty much the same advice for any pan, however.

There are concerns (read: arguments about) how some of the pans with additional non-stick coating handle high heat, the material may degrade and (here comes the controversial part) offgas some material that you don't want to be inhaling.

If cast iron pans cost $100 in Oz, I'm going to start exporting them. They're relatively cheap in the States - you can buy a decent quality 12" Lodge pan for less than US$20, including shipping...

u/b0ricuaguerrero · 5 pointsr/shrooms

This bad boy right here works very well, bought mine in 2011, still going strong

Presto 01781 23-Quart Pressure Canner and Cooker

u/Unabomber007 · 5 pointsr/BuyItForLife

If you buy a no messing around Teflon pan, you CAN throw them into the dishwasher and use metal utensils. Buy this...if you don't love it, I'll paypal you $10 if asked. I back up my advice with cash, come at me bro!

If you don't like it, look for pans (regardless of maker) that use Teflon Platinum finishes...they are just as good.

u/ltewav · 5 pointsr/Cooking

Carbon steel, affordable, and durable. Easily the best pan I've ever owned. This was the highest recommended carbon steel pan from cooks illustrated too.

Matfer Bourgeat 062005 Black Steel Round Frying Pan, 11 7/8-Inch, Gray

u/snowandcrete · 5 pointsr/Breadit

The biggest game changers for me have been preshaping properly to develop sufficient surface tension and getting a [cast iron combo cooker ]( L8DD3 Cast Iron Double Dutch Oven, 5-Quart

u/yannimou · 5 pointsr/Breadit

You don't really needed it, but a dutch oven is by far the best thing for baking bread next to a commercial steam injected oven. I highly recommend it. You don't need to buy something super fancy or expensive. Lodge makes a super basic dutch oven that will do a great job. I've tried all of the other steaming methods. Really, if your making hearth style loaves, nothing compares to using a banneton, a cast iron dutch oven, and stupidly hot oven.

u/wilma316 · 5 pointsr/castiron

Yall got it all wrong. Thats what theseare for!

u/emilystory · 5 pointsr/food

ooo I like this game.
A small microplane is great.
A good quality paring knife too I love the garnishing set from opinel. Or any opinel paring knife for that matter.
handheld little blowtorch (check amazon, there are some decent ones for under 30$)

as a woman of the cheffy persuasion I always love getting little gourmet ingredients in my stocking too.

Have you ever had "Noble" syrup?

the tiny bottles of this product are ridiculously adorable.

I also love getting infused salts.

A tiny pestle and mortar might be cool too! They are around 10$ or so.

Also a little cast iron pan. And then suggest that she bake a chocolate chip cookie in it and that you top it with ice cream and you eat it together. Then you're pretty much a hero.

plus it's cast iron, so will last forever. like your love. (aww)

u/hardtolove · 5 pointsr/Frugal

I second all the people commenting that you should wait for her input about furniture and decorations. You have a good heart OP, I know it's meaning well, but for most women decorating a new house is the FUN part and I'm sure she's been waiting to do that with you. Otherwise it won't feel like her house to her at all, it'll all just be your stuff.

But as far as kitchen stuff goes, I recommend a good Dutch Oven. Lodge has a good one for $70 on Amazon, but I've seen them at Fred Meyers for $50. We got a crap ton of stuff for our wedding, my two absolute favorites have been our Dutch Oven and our bread maker. In the 6 Qt one, you can cook a whole chicken. Soups, pasta, fish, nearly anything you can make with it. It's essential in my home.

u/ibsulon · 5 pointsr/fffffffuuuuuuuuuuuud

At that point, get an enamel dutch oven.

I use my dutch oven for everything I used to use my slow cooker for, since I don't really leave my slow cooker unattended either. You get much more control, and it's much more versatile. If I had to go down to one pot or pan, it would be an enamel dutch oven.

u/juicetyger · 5 pointsr/BuyItForLife

Le Creuset is a bit overrated. I've cooked with dutch ovens like this and this and there is very little difference other than the price tag.

u/aquowf · 5 pointsr/DutchOvenCooking

Most are ceramic coated cast iron which retains heat just like the plain cast iron ones. Lodge makes a great ceramic dutch oven at a very reasonable price.

They're just as good for browning and deglazing - if not better as acidic liquids (vinegar, tomato sauce) can be used to deglaze without any concern.

u/PhilLucifer · 5 pointsr/Homebrewing

That ridge will prevent you from putting in a false bottom that fits. I have one of their aluminum pots with the same ride, and ran into that problem.

Also available on amazon prime for 52, larger size for 60~

u/producer35 · 5 pointsr/AskCulinary

American here. I use a Lodge Carbon Steel 12" skillet, cast-iron Lodge and Field 12" skillets and a stainless steel, aluminum core All-Clad D3 12" skillet.

I like all these skillets and all have their own niches in my cooking with plenty of cross-over.

I still have a non-stick Calphalon skillet too but I no longer use it. I get plenty of non-stick characteristics with my other pans and I feel the other pans are more versatile and healthy.

u/machinehead933 · 4 pointsr/Homebrewing

My go to suggestion for a starter equipment kit is the Northern Brewer Essential Starter kit. It includes (almost) everything you need to get started, as does most other starter equipment kits, but they also include an ingredient kit for your first batch.

Some other things you will need that are not included in the kit:

A kettle. I would recommend the 10G Bayou Classic Stainless Steel. You can start with something as small as a 5G kettle, so if you already have something that big at your house, then don't worry about it. If you have to buy a kettle new, get the 10G one so you don't wind up just having to replace ther 5G one down the road.

You will also need empty bottles. You should try to get brown ones, that are not twist-off. You can buy them empty, or just get a couple cases to kill before you are ready to bottle. A 5G batch is about 2 cases / 50 bottles or so.

That's all you need to get started. Another thing that is nice to have: wort chiller. Some would say this is mandatory. Strictly speaking, it isn't mandatory, but it would make chilling your wort on brew day much much much easier.

You should also review the Guide to Fermentation Temp Control and see if you want to invest in any of those options. Again, not strictly necessary, but would make for a better finished product. If you can't control fermentation temperature control for your first batch, then don't worry about it, but it should be high on the list of things to do.

This community is great, and so are the forums, both with a wealth of information and helpful people. Good luck!

u/TheRealFender · 4 pointsr/Homebrewing

If I'm reading that right, it is 15.5" deep and 14.5" in diameter. Plugging that in to wolfram|alpha gives you 11.1 gallons.*+%2814.5%22%2F2%29%5E2*15.5%22+in+gallons

I bought this 44qt Bayou Classic a couple weeks ago with the intent to use it for BIAB as well.

I tried to do a lot of research before picking the kettle. You might need to use some DME to do a really big beer like a barleywine, but most regular ABV beers should fit just fine.

I also bought some Reflectix to wrap the kettle during the mash.

Here's the kettle wrapped up in the Reflectix blanket:

u/sillycyco · 4 pointsr/firewater

A 15 gallon stainless steel beer keg is perfect, much better than rigging a large pot. Amazon does sell lots of big ol' pots though.

The nice thing about a standard 15gal keg is it has a 2" triclamp fitting on the top, perfect for attaching a 2" dia column to. They can be had for cheap either as scrap or from a good liquor store/distributor.

u/blackesthearted · 4 pointsr/veganrecipes

No problem! I actually add peppers/onions as well (Kroger's frozen mix because lazy) and jalapenos as well; they go very well with the tempeh!

> How would you suggest that I steam it?

I picked up a cheap metal steamer basket like this a few years ago and use that in a larger pot, but apparently boiling it for 10-15 minutes achieves the same result re: the bitterness!

u/Fenix159 · 4 pointsr/Homebrewing

If you're doing BIAB, this one is pretty spiffy.

You don't need a false bottom in the kettle to BIAB. Use a cheap stainless vegetable steaming rack ($10 max). Use it to keep the grain bag off the bottom of the kettle, that's all you need it for with BIAB.

The thermometer is nice. But long as you've got a good handheld thermometer anyway it isn't hard to take temps. And with BIAB you'd have to deal with the probe poking the bag as well, which I'd personally pass on.

The valve is nice to have though.

u/sman2002 · 4 pointsr/Homebrewing

Question 1 - I just finished my 11th Extract Brew. The majority have turned out amazing, but I think I am ready to start upping my game. I have seen all the tiered-mashing systems on here recently, but I think the next step for me would be to do BIAB. I currently have a 6 gallon aluminum pot which I don't think will be big enough.

I am debating between getting the 8 Gallon or the 16 Gallon. Pros and Cons of going bigger from the start? Or will an 8 Gallon do for what I want and be usable for the future?

EDIT: If it helps - this is currently what I am brewing on: Brinkman Turkey Fryer. It probably won't fit a bigger pot inside the ring, but I assume as long as it sits on top of the ring, it should still work?

u/n3wby_w3rk · 4 pointsr/cookingforbeginners

Yes, do try it with the leftover bacon grease. It's even better in a cast iron pan - $25 dollars at Amazon

u/phocku · 4 pointsr/food
u/stankytanky · 4 pointsr/ketorecipes

I got this on amazon, it's very affordable and comes pre seasoned and with the silicone handle.

Lodge Cast-Iron Skillet L10SK3ASHH41B, 12-Inch

The reason the handle is off in the oven is because it's not oven proof and can melt.

u/bonc826 · 4 pointsr/Cooking

I’d suggest a large cast iron skillet instead of a pizza stone—similar result for pizza, can be used for other things too

u/lightzalot · 4 pointsr/Random_Acts_Of_Amazon

I think these skillets are amazing and I want one so bad! Everyone should definitely own one!

u/FrankensteinVi · 4 pointsr/Random_Acts_Of_Amazon

This is a little over 15$ but if your mom cooks cast iron pans are awesome! 😂

u/ArcticBlaster · 4 pointsr/CrappyDesign

Or this one. Never buy another pan and leave it to your descendants.

u/StaigerTiger · 4 pointsr/food

Lodge. I'm a little confused as to what you meant by your second question, but I needed a cast iron skillet, that's what they had at City Target, and I'd heard good things about Lodge! I've been using a lot of olive oil, but it's making lovely food.

u/bigelliot · 4 pointsr/BuyItForLife

My parents' house burned down around Thanksgiving and they asked me for pot & pan recommendations as they rebuild. Here's a list I sent them of things that ought to last forever but won't break the bank (no Mauviel, Staub, All-Clad, Le Creuset, etc). #1 on the list is a 12" Lodge skillet, just like the one we have. :)

u/bigmormon · 4 pointsr/Cooking

Cast Iron will give you what you are looking for:

They do require a bit of care but its not bad at all. Never use soap on it.

u/melonmagellan · 4 pointsr/EatCheapAndHealthy

This was my list for a previous, similar post -

I would buy the following items in this order, if it were my $80:

  1. A $29 Victorinox Chef's Knife

  2. A good cutting board for $12-15

  3. A cast iron pan for $15-$20

  4. A utensil set of some kind for $15-20

    From there I'd get a solid set of pots and pans and/or a dutch oven. A rice cooker also is pretty helpful. I use mine constantly. Good luck!
u/Deviate3s · 4 pointsr/CampingGear

I'm not experienced with that stove on particular, but as a cook and cooking gear junkie I'll give you my thoughts/concerns (for whatever they're worth). Sorry in advance for the novel.

Immediately, the first thing that caught my eye was how small the left burner area is. If you're using the grill to cook the protein, you're pretty much stuck with a small pot on the left. Fine if you're just cooking a can of beans or whatnot, but maybe not so fine if you want the option of using an 8-10" sauté pan for something (like one of my favorite camp sides, asparagus).

I initially was concerned that 11k BTUs on the grill side wouldn't be enough to really get a good sear over that large of a cooking area, so I browsed through a couple YouTube reviews. Seemed to do okay. Better than I expected on one where the guy was cooking 4 burger patties at once. Not great, but probably adequate fire power for something like that. Holy crap, though... The flare ups from the rendered fat were awful. Shooting up over the top of the back plate and completely engulfing the food. Given the compact nature of the design, it's going to be damn difficult to make sure the drippings don't splatter right into the burner and ignite. And I couldn't imagine that was fun to clean, either.

Speaking of clean up, the drip tray under the grill seems to be woefully undersized. Guy in one video went to cooking on a pan over the grill because a couple sausage links' worth of grease filled it. That's not such a great idea either, IMO. First of, what's the point of having a grill if you're just going to cook with a pan on top of it? Secondly, the grill surface is Teflon coated. The metal on the bottom of a pan is likely going to destroy that coating. Seems to be an issue anyway, since multiple videos complained about the coating chipping off after one or two uses. Teflon doesn't like high temps, and large chunks of cow sear best with lots of heat. Those things can't coexist, unfortunately.

I think your concerns over it being a mediocre grill with a crappy stove are probably reasonable. Personally, I'd just get a regular camp stove and a decent grill pan if you're really set on having grill marks. Should be able to snag a [Lodge cast iron one for like $20-30](Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch, assuming you don't already have one.

u/Ikeelu · 4 pointsr/videos

Yeah... To be honest I used a standard non stick pan on mine. I ordered This cast iron pan the other day and it comes in today. Can't wait to try it out.

u/menthapiperita · 4 pointsr/Breadit

Agreed with the other poster here, I've had no problems with a Le Creuset enamel Dutch oven at high heat. Generally the handles are the least durable; the stock plastic ones are rated to ~450° iirc.

I bought a Lodge combo cooker Dutch oven for baking, and love it. The low sides on the skillet top make loading a loaf and scoring it super easy. I burned my hand once wrangling a sticky, difficult loaf into my high sided Dutch oven. Here's a link to the lodge [dutch oven](Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3.2-Quart

u/pillowcurtain · 4 pointsr/Breadit

Just a regular plain home oven and this exact cast iron combo cooker.

u/hugoniotcurves · 4 pointsr/Cooking

I just bought this combo cooker off Amazon a few weeks ago and I love it. Like everyone says, the more you use it, the better it is. I have used it to sear steak, cook fish, fry bacon and eggs, make skillet potatoes, a giant cookie, a deep dish pizza, etc...and that's just with the LID part of the cooker which doubles as a skillet.

I love the fact that it's two separate pieces that combine to make a dutch oven which I have made some pretty awesome crusty bread in.

Cast iron isn't some magically cooking device and like everyone says...don't listen to the people that say you need to pamper the crap out of it. Just USE it! It's so easy to use, it stays hot and it's easy to move your food into the oven to finish cooking. Did your get stuff stuck to it? No problem! Usually while it's still hot I just poor some water it and it sizzles that stuff right off! If worse comes to worse, I have a scrubber I use only for the pan and after it's dry I just wipe it with some canola oil. It's a lot more low maintenance than people think as long as you use common sense. Don't scrub it with soap and don't leave it sitting in your sink with water in it.

u/VanNostrumMD · 4 pointsr/Cooking

$40 Chef's Knife

$15 Cutting Board

$40 Cast Iron Dutch Oven

$10 Stainless Steel Cooking Utensils

$99 Food Processor

$205 is the best I could do.. you could probably get a cheaper cutting board.. but.. that was the best large plastic one I could find..

u/Amygdalailama · 4 pointsr/camping

Lodge has a a Dutch Oven in which the lid is actually another frying pan.

“3.2 Quart Seasoned Cast Iron Combo Cooker. The Lodge Cast Iron Combo Cooker does it all. A deep skillet, a fryer, a Dutch oven in one, plus a lid that doubles as a shallow skillet or griddle. This versatile piece is perfect in the kitchen or great outdoors.”

I loved the versatility aspect. The bonus is you also have a unbreakable container to store precious items when in transit. I think it will be my next purchase.

Here’s a link for you, and happy camping.

u/kuyakew · 4 pointsr/Breadit

I use this dutch oven. Best part is using the flatter part as the bottom so you can just slide your dough onto it.

u/SarcasticOptimist · 4 pointsr/BuyItForLife

Personally, $250 would be a lot for a 16 year old. I'd teach him how to cook for himself...get a Lodge cast iron, season it, and get expensive steaks, bacon, and eggs.

If you go with watches, get one with sapphire crystal. Seiko and Citizen are top brands.

u/nope_nic_tesla · 4 pointsr/Cooking

Nonstick is the best for frying eggs but they aren't going to be BIFL. That said, if you take care of a good one it should last you for years. The best value I have found is T-fal. Get whatever size is most appropriate for your cooking. I have had mine for about 5 years now. It says safe for metal utensils but I always use only plastic or wood on it. I also hand wash instead of using the dishwasher.

If you want truly BIFL, go for cast iron and make sure you season it well.

u/gggjennings · 4 pointsr/Cooking

Got this after America's Test Kitchen ranked it best non-stick skillet, hasn't let me down yet:

T-fal E93808 Professional Nonstick Oven Safe Thermo-Spot Heat Indicator Fry Pan / Saute Pan Dishwasher Safe Cookware, 12-Inch, Black

u/Widget88 · 4 pointsr/Sourdough

Someone recommended this one when I asked for suggestions here, and I've been very happy with it! The big advantage is that there's no knob on the lid, which means you can flip it over and put the dough ball on the lid and use the pot on top. It's a lot easier to put the dough ball on the lid rather than trying to drop it evenly into the pot.

u/ElNewbs · 4 pointsr/recipes

This is what convinced me to get a Dutch oven as well. I had been looking into the several hundred dollar le creuset ones, but after reading reviews about chipping of the enamel, I sprung for this $35 lodge one last year and it's incredible

u/unclebillscamping · 4 pointsr/camping

Some dutch oven lids are reversible and can be used as a skillet. Lodge L8DD3 Cast Iron Double Dutch Oven, 5-Quart

u/youknowdamnright · 4 pointsr/Sourdough

I use this one. I would advise against enamel coated and also the 7qt. Larger isnt always better. If you have high hydration dough, it could spread the loaf out too wide. the smaller oven will limit how much it can spread.

I use the lid as the base and put the deeper part on top. just makes it easier to score it and get it out without accidentally burning yourself.

u/karygurl · 4 pointsr/castiron

>So, do you personally think a Lodge skillet is good enough or should I go >for a Wagner/Griswold? People on /r/castiron seem to frown upon Lodge, >but when I check Amazon and the reviews are amazing.

It's really down to personal preference. I like the smoother cast iron, though I do have a Lodge grill pan. I think if you're wanting to dip your toes into cast iron without having to go all out, Lodge is a good, cheap way to go. Plus it helps alleviate hunting for any on ebay or in shops. I like treasure hunting, but in a year of going to Goodwill just about every weekend, I've only accumulated four or so pieces.

Thanks to the rougher texture a Lodge pan won't be nonstick quickly though, so just use extra fat when you cook. Again, it depends on what exactly you're looking for. For trying out cast iron, Lodge is pretty great. If you're looking for jet black nonstick beauty right off the bat, you might be better off looking for a Wagner or Griswold.

>In the end do you think a dutch oven is worth it over a regular stainless steel pot?

I have both. I don't like using cast iron for, say, boiling pasta. If you're looking for minimum to get you by because you're a college student (I was there not too long ago!), I'd get a stainless steel pot and a cast iron skillet. Stainless steel also can go from stove to oven (as long as it's fully stainless, no froo-froo silicone handles or glass lids; if you're unsure, the packaging/instructions will usually mention its ovenability) so the pot can double as a casserole dish.

As far as finding an enameled cast iron dutch oven, Lodge is pretty much the best way to go for what you get versus what you pay. It's $65 on Amazon right now but if you happen to be near a Fred Meyer, I highly recommend that you go check out their kitchen section. I was just there an hour ago and saw their Lodge 6 quart enameled dutch ovens on sale for $45 and my husband had to drag me away from buying one :) That's as cheap as I've seen them though, I can't recall seeing them much lower.

You can get enamel cast iron skillets, but because of the enamel, the price is higher so I'd honestly just get bare cast iron. Again, whether it's Lodge or old school smooth is completely up to you, what you can find and your price range.

If you'd like advice on lazy seasoning: what I normally do when I get a pan home if it's brand new is honestly read the label: it'll mention whether it's preseasoned (most new Lodge are) and if it needs a scrub. I usually give them a scrub with just hot water and a scrubby sponge, nothing too hard, just enough to get the store dust off. Then I dry it very thoroughly and put it on the stove at roughly medium-low to make sure it's warm and dry. (Do not walk away! I've done this and burned a ring in the pan :) It's by no means ruined if you do this, just annoying.) Preheat your oven to about 350 degrees or so. Grab a paper towel, put it up against a bottle of vegetable oil and tip it over twice to just get a bit of oil on it, then take the hopefully not-too-hot skillet and wipe it all over. Make sure to get inside, outside, the rim and the handle too. Once it's all rubbed up, take a dry paper towel and rub it down to get as much oil off as possible. It won't look like much is left, but that's a good thing. Also, if it's a Lodge, do your best to get off any shredded bits of paper towel off, since the texture can be rough. If your paper towel comes back really oily, wipe it down with another dry paper towel until it's barely giving off any oil; you want a very thin layer on it. Then put it in the oven upside down and let it sit for an hour or so, then turn the oven off and let it sit until it cools down. (Maybe put a post-it note by the oven so you don't turn it on again the next day and forget that your pan's in there.) Once it's cooled down, that's your first seasoned layer. I've used it after that process, sometimes I do another layer which is repeating the same thing with the thin oil layer and rubdown. Other times I just do it once and cook the crap out of something in it. I got a mini skillet once that holds just two eggs basically, so I did one layer of seasoning and then melted three tablespoons of butter into it and cooked eggs. They slid right out, and on cleanup once I got the egg residue to slide out, I took a paper towel and rubbed the butter all over it, buffed it down to a thin layer and put it upside down in the oven (I was baking biscuits at the time so it was just lucky timing). Like I mentioned before, it's fat + heat = seasoning. You can always argue finer points, but in the end, it'll get seasoned.

Yikes, I should probably stop rambling at some point! I like cast iron just a bit. :) tl;dr: your best bet is probably a cast iron skillet and a stainless steel pan with an oven-safe lid, that'll cover you for most cooking applications. Let me know if you have any other questions!

u/adamsorkin · 4 pointsr/seriouseats

I use one of these and I've been pretty happy with it. Not quite Le Creuset, but works just fine.

u/shihchiun · 4 pointsr/Cooking

Le Creuset = enameled cast iron. Lodge = bare cast iron, at least until recently. Bare cast iron requires seasoning and all that jazz, while enameled cast iron does not. Thus the apples to oranges line.

Lodge's enameled products are roughly half to a third the cost of Le Creuset's stuff, but they're made in China, while Le Creuset stuff is exclusively made in France, as far as I can tell. Is there a difference? I don't know, but they seem to get fine reviews on Amazon.

u/juggerthunk · 3 pointsr/Cooking

I know this will sound callous, but, you live and you learn. $120 non-stick pans just aren't worth the extra money. The nature of the beast is that, unlike a hardened metal like stainless steel, or a super thick metal, like iron, your non-stick coating will wear out. Maybe it was overheated and the non-stick surface doesn't release as well or maybe it just starts flaking off.

Whatever the case, I regard my non-stick cookware as near-disposable. As such, I wouldn't worry about buying a primo non-stick pan. America's Test Kitchen ran several pans through a gauntlet of tests and rated the Inexpensive T-Fal 12" pan as one of their favorites, so you have that veneer of scrutiny. I have a similar pan (older from TJ Maxx) and it works well for what it is. Higher end pans will likely be thicker with a layer of less heat conductive metal in order try help maintain a steady temperature. All aluminum pans will have far more hot spots and make it easier to burn food.

u/nygreenguy · 3 pointsr/Cooking

I always say to never buy a set. I think you pay too much for things you will not use.

I would say you only really need 4 things:
A good non-stick skillet. Tfal has a great 12in non-stick oven safe skillet for only around $35. Necessary for cooking fish and eggs.

A good dutch oven. I suggest an cast iron enamel. Tramontina makes a great 6.5 qt dutch oven that WalMart sells for only $65. Perfect for soups, frying, pasta, and even roasting.

A stainless tri-ply saute or skillet. I recommend one that if fully clad, but those usually run >$100. One with a tri ply base should work. You can fry, saute, brown, and do just about anything in one of these. This is my primary pan.

Finally, a large (4qt) stainless saucepan. This is for any sauces, some frying, potatoes, and lots of other things.

u/AntiMe · 3 pointsr/AskCulinary

Just get this. ATK recommended it and it's all you'll need. If it ever wears out I'll buy another.

u/RichardHedd · 3 pointsr/GifRecipes

Except for the whole part where anyone, who has any basic knowledge of cooking, knows you can get scratch-resistant non-stick pans ( Teflon itself isn't scratch resistant.

u/blackout182 · 3 pointsr/AskCulinary

I highly recommend this non-stick pan. It was featured in Cook's Illustrated magazine as their top pick for inexpensive non-stick pans.

u/Grim-Sleeper · 3 pointsr/food

I have enameled cast-iron Dutch ovens, which I use quite a lot. And yes, they work great. You are correct that cast iron handling characteristics are comparable to my steel skillets. The noticeable difference is that the skillets are much more responsive to me adjusting the heat of the burner.

As a first approximation, you can compare going from a cast-iron pan to a steel pan as a similar epiphany to what you'd experience when going from an electric stove to a gas stove. Things are similar in principle, but adjustments take effect immediately and cooking is much more straight forward.

The other difference is that many cast iron pots/skillets have a very rough surface. Even after seasoning them, they still tend to be somewhat sticky, whereas steel doesn't have this issue. Enamel can address that, but it has its own pros and cons (e.g. enamel cannot be seasoned).

My ideal choice for a basic set of cookware is:

  1. carbon steel skillets and wok
  2. enameled cast iron Dutch ovens
  3. stainless steel clad stock pots and sauce pans

    I linked a couple of products that should be a good starting point. I tried to go with choices that I know to be good quality, but where possible avoided paying extra for well-known brand names. Of course, you can pick alternatives, if your preferences are different. Also, for a well-stocked kitchen, you probably want multiple different sizes of each.
u/gbchaosmaster · 3 pointsr/KitchenConfidential

The answer is seasoning! When we open we crank it and put a few thin layers of oil on it which burn on, creating a wonderful nonstick surface just like you would on a cast iron pan. If you're looking for a pan that performs exactly like a flattop's surface, look into carbon steel. They develop a beautiful patina that is so nonstick, gliding your fingers over the surface will make you giddy.

Stainless steel could be seasoned, but that's kinda missing the point of stainless. Best forget about doing scrambles in them and get yourself a nice carbon steel pan or griddle.

u/WhimsyTastebuds · 3 pointsr/carbonsteel If you aren't opposed to open box, dented or 'used'. There's a few for around 35 bucks.

u/bfdoll · 3 pointsr/Sourdough

I have 2 Lodge 5q "combo cookers" I make all of my bread in. I prefer a combo cooker because I put my bread on the preheated skillet side and put the pot on top as the lid, this way you don't have to reach down the sides or flip a hot loaf out of hot Dutch oven.

u/darthenron · 3 pointsr/trailmeals

Thats the fun part :)

currently I'm looking into getting a dutch oven / skillet combo to reduce the types of pots/pans.. like this

u/Satoyama_Will · 3 pointsr/ZeroWaste

Dutch ovens are the bomb.

This one has a lid that's also a skillet. It's pretty cheap too and will last long after you're dead.

u/seashoreandhorizon · 3 pointsr/Sourdough

I keep recommending this one:

I have a different 5 qt Lodge that is a good size for the loaf you're looking to bake. I like this one more because you can bake the loaf in the lid.

u/bookishboy · 3 pointsr/Cooking

The Lodge Double Dutch may be what you're looking for. The lid flips over and can be used as a skillet/frying pan, although it doesn't have a long handle.

Also, look into using your slow cooker as a rice cooker (google for instructions). If you're cool with the results, you can drop the rice cooker and get that wok.

u/Meshugugget · 3 pointsr/Sourdough

I'm still learning but I do have some comments for you. Regarding the salt + 50g water - keep that step as is. You need that extra bit of water to get the salt to dissolve and mix into the dough.

One thing I've done to help with shaping (my nemesis) is reduce the water content. You won't get exactly the same crust and crumb, but no one will know and it still tastes fucking amazing. Try 50g less and see how that goes. I also use a LOT more flour than recommended with shaping. I kept losing surface tension from the dough sticking to my hand or bench scraper and it would have a massive impact on how my bread turned out l. Sad and deflated bread from that. I also watched a ton of videos on shaping and tried a bunch of different techniques until I found what worked for me.

I do my bulk fermentation on the counter, shape, put into bannetons and then fridge overnight. I don't think that part makes much of a difference.

Last tip: transferring the dough to the hot as hell Dutch oven. Get a Dutch oven that has a lid that doubles for a pan like this one. Then you can bake in the smaller side and don't have to put your hands near the tall sides. I also flip my dough out of the bannetons onto a parchment lined pizza peel. I slash it there and then drag it from the peel to the Dutch oven using the parchment. Lid (the big side) then goes on and you're good! Preheat the lid next to the bottom too so you don't have to lift if off, add bread, and then put it on. Saves one very hot step from the process.

Ok. One last last last thing. Slashing. I sucked at this for a long time. Asked on here and someone told me speed is key and they were absolutely right. Watch a few videos of professionals and you'll see they make the slashes very fast and don't meet a lot of resistance or drag from the dough.


u/woodenboatguy · 3 pointsr/castiron

Soooo jealous right now.

I've been trying to do that same thing with this.

u/jonknee · 3 pointsr/food

A dutch oven is a heavy pan with a tight fitting that can go in the oven (or in yesteryear the fire). These days they are usually enameled cast iron.
They're not cheap, but well worth it. And it's cast iron so it will outlive you.

I have one made by Lodge (curiously the price has gone way up, I got mine for $39.99 in 2007), but LeCruset is the big brand name and is still more than twice the price.

u/Release_the_KRAKEN · 3 pointsr/AskMen

I'm building up my cooking equipment in a really utilitarian way. As in if something can be used in multiple ways then I'm going to get it and use it forever. And thus so far I have:

  • A bunch of utensil like things like tongs, slotted/solid flippers, and wooden spoons.

  • A 12 inch cast iron skillet that's basically my everything pan whether it be steaks, eggs, pork chops, bread, whatever.

  • A 4 quart All Clad French skillet that's for everything else that should go into a pan. I also use it like a wok (it's not designed like one, the bottom is way bigger, but it has really nice heat distribution making it super easy to make stuff like stir fry in it). I also use it to braise ribs.

    I'm actually heading to the states (New Jersey) in about 7 hours so when I'm there I'm going to see if I can get a 6 quart Enameled Dutch oven and a really basic knife set.

    If you're interested in other shit to get or just want to read up on all this crazy stuff, you should head over to /r/AskCulinary
u/NotthatFLman · 3 pointsr/Sourdough

Buy the Lodge 5 qt double Dutch Oven, it's designed to be used for baking like that.

But also buy a Lodge enameled dutch oven, for stews and roasts and the like.

u/pedantism · 3 pointsr/minimalism

It's enameled cast iron. here are some examples.

u/milzinga · 3 pointsr/Mariners

They were actually lodge brand. I have the same blue one.

Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

u/GT2860RS · 3 pointsr/Cooking

7.5 quart blue enameled dutch oven comes out to $79.99 shipped. (the link defaults to 6qt red, so make sure to select the blue 7.5qt). You won't find a larger capacity enameled dutch oven for less, so you have to compromise on capacity or enamel (there's a bare cast iron lodge 8qt for ~$65).

u/grfx · 3 pointsr/Cooking

Alright, so the way to get from where you are now to this is to use a cast iron pot and follow Jim Lahey's directions here. Go to the library and get his book, both that one and the new My Pizza are awesome. The cast iron pot traps steam which combined with the high heats lets you get good 'spring' and a nice rich crispy crust. I've done this recipe with lots of diffent flours and they have much less of an effect on the overall outcome than good technique. It can be a bit scary handling a 500 degree cast iron pot but after a few attempts it gets pretty easy. A Lodge cast iron dutch oven like this will work great but I suggest replacing the knob on top with a metal version found here. Good luck!

u/DaddyButterSwirl · 3 pointsr/Cooking

I have a big 6-7 quart lodge dutch oven that has become my go-to for pretty much everything. All cast iron works with induction.

It’s like $60 on Amazon and will last forever if you treat it right.

Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

u/Baeocystin · 3 pointsr/PostCollapse

Yes. The All-American line. More costly up-front, but in exchange, they will outlive you.

I still have, and use, the one my mother got as a wedding gift.

In 1956.

They rely on a flat metal seal, so no rubber gasket to age and rot!

u/Javad0g · 3 pointsr/MealPrepSunday

Absolutely! We got ours from Amazon after a bunch of research. I can't recommend the one we got more. They are not cheap, but this is a tool that you will buy once and it will be inherited by your next generation.

Called All American pressure cooker. We got the 21 1/2 pint unit. Was just under $250.00 Again, they are not cheap, but this is a unit you will buy once.

I just opened a can of salmon that I had on the shelf for 4.5 years, and it was as good as the day I made it. Pressure cooking for canning and long term storage is the way to go, and something that our grandparents used to do. It is really neat to see it coming back into the public eye again.

I also highly recommend the Ball Complete Book of Home Canning. This is the bible on how to preserve all kinds of foods. It is my one and only go-to book for knowing how to get things done right.

Hope you get into it! I scour thrift stores and yard sales for canning jars you can never have enough glass. And the glass is reusable! I have jars that were handed down to me that are from the 70s, and still are great.

Once you get into canning and preserving you will never go back and wonder "why didn't I do this sooner?"

Best of luck, let me know how it goes. I love sharing the information and insight.

PS: I would not go under the 21 1/2 pint size pressure cooker. Pressure cooking takes time (the fish I do takes 90 minutes per batch at 10LB of pressure), so you want to do as many cans as you can at one time. If you can go bigger, do! You can never have too much space to can in, but it is easy to not have enough. But bang-for-buck I found the 21 is really the best overall size and deal going.

u/Chef_Haynes · 3 pointsr/Cooking

All American brand might be what you are looking for. Except it is aluminum, not stainless steel. Available on Amazon. Heavy duty, gasket free. They are expensive, but will last forever. I use mine as a pressure canner for vegetables, non-acid food, especially tomatoes. Can be used as a pressure cooker or as a water bath canner without the pressure valve in place.

u/Mister_Cupcake · 3 pointsr/PressureCooking

The pressure cooker doesn't have any settings. I have a presto and I just put it on my stove burner on the highest setting until the top thing starts rocking, then I turn the heat down to 1/3, which will keep the thing on top rocking for the duration I cook. That's how I cook everything. Most meats ~10 minutes, cool under the sink. Most vegetables ~1 minute, cool under the sink. I cook rice for about ~2mins, then set it aside for ~5mins, then cool under the sink.

u/loveshercoffee · 3 pointsr/PressureCooking

I've never seen one like this so I can't comment on the quality or anything.

I have a very inexpensive, no-frills Presto. It's not expensive but it works great. It's got a nice, heavy bottom that makes it great just to use as an extra saucepan as well. You can also buy an alternate weight for it (part number 50332) that will allow you to use varying pressures (5, 10, 15psi) with it.

u/healthynut00 · 3 pointsr/EatCheapAndHealthy

Kheema: serves 3


  • 1lb Ground Beef

  • 1 large russet potatoes skinned and cubed (inch)

  • 1 large red onion

  • 3 cloves garlic minced

  • 3 jalepenos diced

  • 2 serrano peppers julienned

  • cilantro 4 stalks diced

  • canola oil 2tbsp


  • 1tbsp: cumin powder, coriander powder, indian red chilli powder,

  • 1tsp: salt, garlic powder, ginger powder

  • 0.5tsp turmeric powder


    In a pot on medium heat, add oil, onions and stir fry it till it become translucent

    Add jalapenos and garlic and story fry till light brown

    Add ground beef and mix well. Fry for 10mins constantly stirring on medium

    Add all the spices. Fry for 10 constantly stirring on medium.

    Add the pototes, mix, and fry for 10 mins on medium.

    Add 3/4 cup water, cover with tight lid and reduce heat to simmer.

    In 10 mins add serrano peppers. Cover and cook 5 mins.

    Add diced cilantro. Turn off heat.

    Let it cool for 5 mins and serve with rice, naan and daal.

    Daal: Serves 8


  • 1 large red onion

  • 3 medium roma tomatoes diced

  • 2 cups spinach diced

  • 5 cloves garlic minced

  • 6 serrano peppers whole (stems cut off)

  • cilantro 5 stalks diced

  • canola oil 2tbsp

    Dried beans:

  • 4 cups yellow lentils (toor daal) (washed and drained)

  • 2 cups red lentils (masoor daal) (washed and drained)

  • 2 cups dried red kidney beans (washed and drained)

  • 2 cups black eye beans (washed and drained)


  • 2 tbsp: coriander powder

  • 1tbsp: indian red chilli powder, mustard seeds, coriander seeds.

  • 1tsp: salt, garlic powder, ginger powder

  • 0.5tsp turmeric powder, cumin powder

    In a large pressure cooker, add oil and mustard seeds and coriander seeds.

    Add onions and fry till translucent,

    Add serrano peppers, fry for 8 mins on medium

    Add all dried beans and mix well

    Add tomatoes, spinach, and all spices, mix well.

    Add enough water (should be about 3/4 full in a 6quart pressure cooker like [this] (

    Wait till the pot starts bubbling, then add the pressure cooker lid and let pressure build up on medium/medium-high.

    Once pressure is built up, cook time is about 8 mins of constant 15lbs pressure.

    Rapid depressurize the pressure cooker.

    Add cilantro

    Let it cool for 10 mins and serve with rice, naan and kheema or a dollop of fat free yoghurt.
u/Doctor_Spacemann · 3 pointsr/CrappyDesign

dude a brand new cast iron pan is only like 16 bucks. Why would you even bother with the Shittily designed Farberware for the same price?

u/GhostOfTheNet · 3 pointsr/Random_Acts_Of_Amazon

I cook almost everyday, and usually, at least twice a day. The only kitchen thing that I cannot live without is a Lodge cast-iron skillet. I use it to cook everything. Steak and all the breakfast stuff! I think it is a must have for everybody who cook a lot or like to cook. The 10-inch one is perfect for individuals. Go with the 12-inch one for batch cooking or cooking for the family.

Let's do it in the kitchen.

u/jimbobb860 · 3 pointsr/Cooking


Your order needs to be over 25$ for free shipping. May I suggest my proven Amazon free-shipping order booster?


u/CastIronKid · 3 pointsr/castiron

You can't go wrong with a #8 (10.25") or #10 (12") Lodge skillet. They are both pretty cheap on Amazon or at Walmart.

Do read through all the great tips and information in the FAQ. Cast iron is different than most other modern cookware, so learning cooking, cleaning, and care tips is important.

For searing steaks, I like to use the "reverse sear" method, and Alton Brown's method works great.

u/martsimon · 3 pointsr/keto

Here's a Lodge on Amazon for $15.

Stay away from the non American-made pans as there are reports of some Chinese cast-iron containing high amounts of lead.

u/LHalperSantos · 3 pointsr/castiron

Cast iron skillets are pieces of cookware.
Cast iron cook ware comes in a multitude of forms for various applications.

This is the standard issue skillet.
The absolute best bang for your buck.

u/SlipperyRoo · 3 pointsr/Cooking

Tried to think of a gifts in that price range.

  • How about a Thermapen. It's a fantastic instant-read thermometer.

  • Le Creuset Dutch Oven. We love this thing. Having said that, the price seems to have gone up from $200 to $240. Unknown if it's from holiday pricing or inflation.

  • KitchenAid Blender. Not sure which model is best but any one should be awesome.

  • Lodge Logic Cast Iron Skillet. One of the best buys we've ever made. Great pan, comes pre-seasoned, and AFFORDABLE!

    Oops, I just remember that America's Test Kitchen reviews products! Someone put together a list on Amazon of their 2012 Best products. See also one of their books.

    Note: Sometimes you can't view their content because it's behind their paywall.
u/mephistopuppies · 3 pointsr/Cooking

Do cast iron skillets have to be so expensive? I've seen them for reasonable prices on amazon, such as this one:
And its pre-seasoned...
Is it good, or is it cheap because its crap?

u/Jiedash · 3 pointsr/sousvide

Yup. Get a good cast iron or carbon steel skillet.

u/Stompedyourhousewith · 3 pointsr/Cooking

and it should only cost you $20 tops. maybe 25. but definitely not 30.
edit: Are we talking the 12 inch skillet?

u/millerhighlife · 3 pointsr/Cooking

I bought my 12" cast iron skillet at Target for...I can't remember...but it was really reasonable. It's a Lodge, really heavy, and it was already pre-seasoned. I've had it about 9 months and it performs great, haven't had any issues yet.

You don't have to wait for your granny to die!

Edit: I found it on Amazon

u/mrpoops · 3 pointsr/Cooking
u/Metcarfre · 3 pointsr/malefashionadvice

I've been putting together a birthday/Christmas gift list...

u/smoothcam72 · 3 pointsr/Random_Acts_Of_Amazon

this will carry you far, young one.

u/valeriob · 3 pointsr/keto

I really enjoy my take on Hamburger Helper:

1 lb ground beef

1 package of Shirataki noodles

1 small onion

2tbsp powdered cheddar (any cheese will do here)

4 oz of heavy cream.

In a 12" cast iron skillet, brown the meat on high. Reduce to medium heat, add onions until they are translucent. Turn to low heat, add cream, cheese, and drained noodles. Simmer and stir often for 5-10 minutes.

PS Everyone needs a good cast iron skillet. Get one ASAP and never wash it with soap :)

u/crapshack · 3 pointsr/Canning

YES! Winter canning! Canned soups, chili, beans, and chicken stock are my favourites. My garden isn't quite large enough that I need to can green beans and whatnot, but when it is, I'll be canning those too! I got this one two years ago and it has more than paid for itself already. You'll never go back to the commercially canned soups and chili etc after making your own. There's no comparison with respect to the quality of the finished product. I also find it's more fun. If you enjoy cooking, you'll like pressure canning things. Making vats of chili or chicken stock is so different from hunkering down with 50 lbs of apples.

I feel your pain re the pears. I put up around 100 half-pints for our lunch pails last summer.

u/webdoodle · 3 pointsr/Canning

As ShannonOh says, you'll need a pressure cooker. I use mine to can stews, chili, pork curry, basil chicken, and tom kah gai soup. If you end up getting a pressure cooker, work up small batches until you get the flavoring right. The pressure cooking process bleeds a lot of the flavor out.

I bought this pressure cooker, this kit, and this book. I like the book and the cooker, but the kit was somewhat low quality and is already in need of replacing.

You can also use a pressure cooker for just regular cooking too. The book talks about taking completely frozen roasts and cooking them in a couple hours! I haven't tried it yet, but I will.

u/Morgaine1795 · 3 pointsr/Canning

I have a glass top stove and I use a Presto. I have both the Presto 23 Quart and the Presto 16 Quart. I use the 16 quart more though because it is just easier to handle with the low clearance of the microwave.

u/bob_mcbob · 3 pointsr/ZeroWaste

If you're interested in getting into canning, you could pressure can any amount of shelf-stable vegetable broth.

u/hostilemimosa · 3 pointsr/shrooms

This is one I got and it’s $70

Presto 01781 23-Quart Pressure Canner and Cooker

u/scorejockey · 3 pointsr/Homebrewing

A few reasons, some real, some myth that is still considered real. There is always an argument, but there are 2 main problems:

You can't use an oxygen based cleaner like oxyclean or one-step, which makes it a pain in the ass.

You have to bake the thing for a few hours before you use it because you need to build up an oxide layer.

There are some myths about them causing Alzheimer's and some other bad things, there are studies showing it is not true, but TBH if there is even a small chance I want no part of that.

I guess to each his own. When I was doing 5 gallon batches, and I still occasionally do, I used 2 of these

For the price and quality, you can't beat it. 11 gallons is a good size for 5 gallon batches because of boil overs ( depending on the weather, out here in a 90 min boil during a 100 degree day in the summer I easily boil off 1.5 gallons, so an 8 gallon pot doesn't work as I can start anywhere from 7.5-8 gallons of wort. Depends on where you are and stuff like that, but IMO 11 gallons plays it safe. )

If you are going to be serious, get a good SS pot and it will last forever. Might be a small bit pricier at first, but the quality, longevity, ease of cleaning, and not having some question in the back of your head that you might get Alzheimer's, if it is true or false, is worth it

u/sufferingcubsfan · 3 pointsr/Homebrewing

An 8 gallon pot is probably a bit too small. Most 5 gallon all grain recipes end up wanting 6.5-7.5 preboil gallons of wort, so at 8 gallons, you are in some real boilover danger. I have this 44 quart stainless pot from Amazon as my kettle, and couldn't be happier with it. It goes on sale pretty regularly - my wife bought it for me for $68.

I actually use my old 6 gallon pot as my hot liquor tank (aka pot to heat hot water in). Most people use 1.25 - 1.5 quarts of water per pound of grain for their mash, so you only end up actually lifting ~4 gallons at any given time. You then drain that into your brew kettle. Next, you sparge with another ~3-4 gallons or so of water.

You could use your 8 gallon pot as the HLT, though if you were very careful, I uppose you could get away without it ad use it to boil in. You could heat water in smaller pots, say, on your stove.

A valve is a nice thing to have, I'm sure, but I do just fine without one. I can handle four gallons of water just fine for the mash/sparge. The only heavy part is the 7.5 gallon pick up, but that's only from the ground to my burner... and if I was smart, the kettle would already be on my burner. I don't have a fancy brewstand, but I put my mash tun/cooler up on sawhorses. Puts it at a nice height for access and draining.

For the record, I love all grain.

u/JessDizon · 3 pointsr/cookingforbeginners

I make soup in my rice cooker! Just toss in the ingredients and wait for it to bubble. Give it a stir every now and then to make sure nothing's stuck to the bottom.

For steaming stuff you can get a collapsible steaming basket that fits inside the pot (like so:, or rig one with a steamer stand and a cake pan (or aluminium tray/pan with holes punched in).

As an example I have used my rice cooker to steam potatoes to make mashed potatoes! :)

u/andi98989 · 3 pointsr/instantpot

We generally get home at 6 and can often eat dinner by 7; I've found a lot of things I can get done in 30-40 minutes. what's been a huge help for me is that I get stuff going and I can walk away and do other things - like help my son with his homework - and not be rushing to the stove all the time. So things might take longer than 30 minutes, but I can get stuff done during that 30 minutes. I have a cookbook or two for mine, and I honestly don't use them. I use blog posts and a Facebook group. I google what I want to make and add "instant pot" to the search. :)

I use the trivet that came with my instant pot, an inexpensive metal veggie steamer basket, my 1qt white corningware casserole dish, and a stainless steel bowl. I have a bundt pan as well but use that rarely. The only things I had to buy were the steamer basket and the bowl.

We quite often will make pasta and meatballs; pasta and water in the pot, meatballs on top. Cook. Add in sauce. That one I can usually have done in 20 minutes. A small pork tenderloin on the trivet, steamer basket balanced on top with red potatoes is a 15 min. cook time; about 10 min. to come up to pressure and I wait 5-10 to release pressure. Anything with chicken breast is really fast. The other day I did a chicken rice and broccoli dish that took under 30 min. Last night we had a baked egg casserole. Taco Pie is another favorite here, but it works best if you have a 7" springform pan.

u/Abused_not_Amused · 3 pointsr/JUSTNOMIL

Mmmm wings ....

Baked Wings:

• Steam wing for 10 minutes. I use one of these and do them in batches.

• Place on cooling rack(s) set over a lined baking/cookie sheet. (Line with newspaper, paper towels or parchment paper to catch grease.)

• Place baking sheet with the rack of steamed wings in the fridge, uncovered, for several hours. This step is critical if you like crispy skin on your wings!

• Pull wings from fridge long enough to take the chill off the meat and baking sheet. About an hour, depending on your house temp. You don't want to throw the cold meat and tray in the oven, it will drop the oven temp.

• Preheat oven to 500°F = 260° C

• Reline baking sheet with fresh parchment paper ... or Reynolds Wrap© 🙄 😀, and place wings directly on lining, in a single layer and space around each wing. (They tend to stick to the rack and it rips the skins, so I don't use a rack.)

• Bake for approximately 20 minutes, then turn each wing and bake for approximately another 20 minutes. Keep a close eye while baking, ovens differ. Timing depends on how crispy you like the skins and it doesn't take much for these to overcook and become sad, dried, little mummified things.

• Spin in your favorite sauce. We do two sauces. Hubs likes the traditional hot wings Frank's© style sauce, while I like a mix of his and BBQ sauce.

We serve ours with bleu cheese dip instead of ranch. If your interested in wing sauce and/or the bleu dip recipes, let me know. I haven't found a
good* recipe for ranch that doesn't involve a packet of ... stuff. Yeah, stuff.

u/austin713 · 3 pointsr/Homebrewing

spend the $30 for a actual bag over a paint strainer bag. i would pay extra for the 15 gal over 10. a 10 will not handle anything over 13lbs of grain and a 90 min boil without sparging.

best bang for your buck kettle would be the Bayou classic with the ball valve on it.

i got my bag from

thats all you need. i would reccomend buying a $20 refractometer off amazon to check gravities after mash and preboil. it will help you gauge if you need to boil longer before starting your additions or add DME to get your gravity where it needs to be.

u/antaymonkey · 3 pointsr/Homebrewing

Hi! Thanks! Ask as many questions as you like.

The pots are these and the valves are these.

u/Jabronez · 3 pointsr/Cooking

A good sized stainless pan? I have a 12" pan that works incredibly. The All-Clad 12" is the ideal stainless pan, it's fully clad (3 layer; stainless top, then aluminum, then stainless bottom) the stainless is for toughness and surface cooking while the aluminum is for conductivity, and that mix runs all the way up the side so the whole pan retains the heat well. It's also go nice rounded bottoms so things don't get stuck. Plus metal handle so you can toss it in the oven, and it's the perfect weight.

u/yityit2000 · 3 pointsr/Pizza

Got this guy at Target for $20. Lodge Cast Iron 12" Skillet.


Pan Pizza Baking Process (from SeriousEats)

u/easybakeandy · 3 pointsr/food

Hey scourgeobohem!

I really don't know much about curing meat, other than that it requires precise conditions/temperatures - an apartment might not be the best environment for it.

As far as aging/pan-searing your steaks though, I would point you to this guide by food-genius J. Kenji Lopez-Alt. Absorb every consonant, for it is gospel. He is the final word on making the ultimate steak at home, without a grill. My first piece of advice would be to stop using the stainless steel and get yourself a cast-iron pan. It's able to absorb/distribute much more heat, and will go a long way in getting that crunchy sear you're after. Above all, it'll last a lifetime, and this nice silicone-handled one is only $24! They require a little love - no washing with soap, ever, and obviously never run through the dishwasher. But their ability to sear the everloving fuck out of steaks is second-to-none. Also, when used properly, they're naturally non-stick - making them ideal for eggy brunch bakes, fish, and more!

Now when you say apartment-friendly smoker - do you mean indoor smoker? Because if you wish to live, none such smoker exists. Smokers, by definition, produce smoke, which can't be done indoors - you will die and everyone you love will die. That being said, if you have a balcony or some such, these little vertical smokers can be very effective and not take up much space. But frankly, I prefer a steak with a crispy, seared crust and rare interior - something very accomplishable with the humble aforementioned cast iron pan.

Lastly, when making fried veggie (let's say spinach) balls, I would definitely go with shredded leaves. If you use whole leaves, and take a big ol' bite of your ball, and don't bite clean through that particular leaf of spinach (which you definitely won't), you'll drag the whole leaf out of the ball, tearing it apart. Check out any kind of vegetable fritter - you'll see that the veggies are chopped up/shredded into little bite-sized pieces!

u/MangledStupid · 3 pointsr/videos

Forget all this modern non-stick mumbo jumbo, go with seasoned cast iron.

u/lets_do_da_monkey · 3 pointsr/alaska

Yeah it can be, you're not supposed to tilt them for ~24 hours, it can screw up the seal. Best to set them out and let them be. Watch them, if any of the seals aren't down, eat them immediately. If anything is suspicious throw it out.

As others have pointed out, go with a non-electric canner too. Presto canners work quite well, plus they come with a booklet for canning that is very helpful.

u/mr_graham · 3 pointsr/SteroidsHomebrewing

They are accurate and you can spend a little more and get one with a gauge, but it's not necessary. $95, Presto 01781 23-Quart Pressure Canner and Cooker

u/MakeTotalDestr0i · 3 pointsr/Permaculture

This is what everyone starts off with
It will last you through the learning process and is good enough for growing your own

Once you get good and have more money and want to go smal scale commercial, you can upgrade to an "ALL AMERICAN 941"or Large 41 Quart Benchtop Autoclave Sterilizer

u/dooodlie · 3 pointsr/preppers

Watch YouTube! I love BexarPrepper, Linda's Pantry, and Deep South Homestead. Read the most current canning books, and follow processing instructions as printed. I also learned by watching my mom and talking with a few other avid canners. I bought this canner, the ball canning book from the canning aisle, read and watched everything I possibly could. Knowing how to can is great, because now there are things I will never purchase from store, like strawberry jam 😍

u/paulbesteves · 3 pointsr/BuyItForLife

When i moved into my apartment I found a old nasty rusted cast iron grill pan

I coated it in oven cleaner then scrapped the shit out of it with steel wool. Cleaned it out, oiled it up and now it's part of my kitchen.

That's the kind of product that's BIFL to me.

It's similar to furniture that's built out of MDF with a nice veneer vs solid wood furniture.

Sure the veneer looks great, as long as you don't stain or scratch it off it will be fine. This is contrasted with a solid piece of wood that you can always sand down and refinish it if something happens.

u/AngryWizard · 3 pointsr/Cooking

Off-topic: how did you make that concise and adorable Amazon link? Whenever I try to link a product from Amazon to a friend it's always a huge ugly link.

Like this big ugly thing:

u/funkdenomotron · 3 pointsr/Cooking

I have a Foreman Grill. It is last year's model, and it is one of the most heinous awful pieces of shit China has ever produced. There is no accurate temp control, its just hi to lo. There is no on/off switch, just yank and arc. The plates are removable, which is nice so I just stash them in the dishwasher so no one sees them. I had hoped to grill lots of chicken, but the top plate is always hotter, and the bottom plate heats uneven. Its like the Queen of England herself took a royal dump into some melted plastic and shite metal and out came this astonishing burnished turd of a cooking device.

Don't bother with a counter-top grill. Buy a grill pan, 2 if you need a press.

Nobody wants some meat that has had all its juices drained out anyways.

u/leodoestheopposite · 3 pointsr/Fitness

It's not going to be the same, but you have a few substitute options:

u/magicmaster_bater · 3 pointsr/JUSTNOMIL

Do you have one of these? Grill yourself some peaches. Add some brown sugar, cinnamon, and nutmeg to it. Serve with ice cream (I do vanilla bean). The dish my family makes me bring is roasted bell peppers, carrots, green beans, garlic (lots of garlic), red potatoes, onion, and whatever else I have in my fridge. Add salt and pepper, paprika, and whatever the fuck else you want. Those three spices are essential though.

u/I_Met_Bubb-Rubb · 3 pointsr/Cooking

I have the square Le Creuset ($90) grill pan. I paid about $40 for it, but I wish I had just bought the Lodge ($20). I really don't like the enamel coating on the cooking surface of the Le Creuset. The Le Creuset cast iron pans and skillets all have an enamel coating on the cooking surface and they say you don't have to season it, but they never really build up a good seasoning and if you try to season them they don't take the seasoning very well. The Le Creuset enameled dutch ovens are fantastic, but bare cast iron in a pan or skillet is the way to go. I also prefer my Lodge cast iron skillets to my Le Creuset skillets. Unless you plan on cooking acidic foods in your grill pan the lodge is the best and the best value of any grill pan. I also don't recommend aluminum grill pans because they lose too much heat when you put cold food in them.

u/volszw02 · 3 pointsr/Cooking

Grab a griddle with grill grates like this below. I have a cast iron one and use it often when I’m lazy and don’t feel like firing up the grill.

Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch

u/olive2bake · 3 pointsr/food

I use this Dutch oven: Lodge L8DOL3 Pre-Seasoned Dutch Oven with Dual Handles, 5-Quart by Lodge

As for the parchment paper, it has a certain temperature that it can go before it starts to burn/blacken. I've gone up to 450 degrees with no problem.

Parchment paper is great because it helps me transfer my bread into the Dutch oven without damaging or ruining the air bubbles in the bread.

As far as I'm concerned, the paper does not alter the taste of the bread!

u/skert · 3 pointsr/Cooking

I received this Lodge cast iron dutch oven from my fiance last Christmas. I use it to make bread, soups/stews, and fried foods (fish, chips, ect.). I've browned meats in it a few times when I don't want to overload my cast iron pan. One thing I would say is that using it for soups has been hard on the seasoning.

u/aManPerson · 3 pointsr/seriouseats

a good wok, is about as important as a good heat source for it. as i understand, the problem is, western stove tops don't put out enough heat to use regular woks effectively. so for me, all regular asian wok's are out of the question.

teflon wok can be convenient, but still not good. yes the coating wears down, but you can't get it hot enough to do a good wok cook.

the closest thing to success i've used? dutch big ass oven

why? on electric, or gas stove top, you just let it heat up until it starts to smoke. put a little oil in, and put some food to stir fry. by not putting much food in at a time, you allow it to get a ton of heat, closer to an actual wok cooking. scoop it out, let it heat back up, and do more.

lodge logic stuff comes pre-seasoned, and ive never had to strip mine down and re-season it. i just wipe it clean with paper towel, maybe scrape some bits off with a metal spatula or big cooking spoon, and let it dry/cool.

IF you really want an actual wok, i think some turkey fryer burners can put out enough heat to do it justice. but you'll likely want to use it outside. i thought i remember you needing around 100,000 BTU to cook on a wok well. this should be enough

edit: one thing worth mentioning. cast iron and carbon steel both rust if not taken care of. i think, given the same thickness and same dimensions, carbon steel is heavier. also, i think carbon steel conducts heat better/faster. i have not looked into using a carbon steel dutch oven. my cast iron one was $40 like 7 years ago and it has been a dam trooper ever since. i even do long cooks with tomato sauce and it's fine.

u/arvzqz · 3 pointsr/DutchOvenCooking

This is what we mean. :) Dutch Oven
Mine is ceramic coated in purple. Great for stews and baking bread!

u/omg_pwnies · 3 pointsr/personalfinance

Lodge brand cast-iron cookware, it's cheap and awesome. Not even a 'someday' thing so much as a 'as soon as the major debts are paid and some emergency fund is built' thing. For example, this dutch oven is only about $30 and it's the perfect thing for roasting a whole chicken, or making a big, yummy stew.

Hope this helps and best of luck to you and your family! :)

u/moldyavocados · 3 pointsr/Cooking
u/hoobahans · 3 pointsr/BuyItForLife

My mouth has been watering over this monster for months.

Unfortunately, my cast iron purchase (16 inch frying pan) eventually pulled my pot rack full of about 20 pots and pans out of the ceiling and onto my lovely 17 inch macbook underneath. Needless to say it's acquired a few dents. The pots are OK, though.

u/nomnommish · 3 pointsr/AskCulinary

The one on the left does not look like cast iron. At any rate, the real value of cast iron is in heat retention which comes from its heavy weight and thickness. The one on the left looks really thin - which completely defeats the purpose. The Walmart review ratings are quite bad as well - 1.6 out of 5.

I have a cast iron wok which is handed down the generations - it is certainly thicker than the one on the left but its thickness and weight is midway between the extreme lightness of a carbon steel wok and a regular cast iron skillet.

My suggestion would be to go with the carbon steel wok. Just make sure the bottom is as flat as possible and it has as much depth as possible (should be fairly high). You want maximum contact area with the circular heating element in your glasstop, and you want your wok to be fairly high so you can toss things around without it falling off.

If you are okay with the higher price, you could also get something like the Lodge Logic cast iron wok - it has a flat bottom, will take its time to heat up, but when it does heats up properly, it will sear like a champ as it will have all this retained heat. But it is heavy and cumbersome and more difficult to clean and i guess more expensive than a carbon steel wok - so that really is the tradeoff.

tl;dr - do not buy that carbon steel one on the left. Either buy the one on the right, the carbon steel one, or buy a good quality cast iron wok. And if you are buying the one on the right, make sure the handle is sturdy as that is what usually ends up breaking or failing.

u/jimmaaaay · 3 pointsr/Breadit

I use a cast iron combo cooker for my baking. I know you said you own an a cast iron but this combo works great for me. It's $29 which is much cheaper than Dutch Ovens.

This combo cooker was recommended by Chad Robertson in his Tartine bread cookbook.

u/acatnamedlinda · 3 pointsr/Breadit

I would highly recommend the lodge combo cooker. Works the same way as a Dutch oven, but easier to load and score a loaf without burning yourself.

u/Merrickk · 3 pointsr/Cooking

If you want a good inexpensive non teflon pan that will last forever I suggest a lodge cast iron skillet.

This dutch oven has a lid that doubles as a 10" skillet.

If you like the dutch oven you might want to consider the reversible griddle/grill.

10" is a good size for cooking for one or two people. The 12" pans are a lot heavier and so i tend to stick with the 10" unless i really need the surface area, and then i often use the griddle.

u/tdragonclaw18 · 3 pointsr/Random_Acts_Of_Amazon

I could really use this cast iron skillet to use for cooking both at home and when we go camping. C'mon...gimme a surprise!

u/SwissArmyDruid · 3 pointsr/BuyItForLife

It should also be noted that if you do not already own a cast iron pan, Lodge also sells a dutch oven/cast iron pan set. That is to say, the lid to the dutch oven, can be used as a pan.

u/mehunno · 3 pointsr/weddingplanning

We registered at Amazon for the selection and convenience. We could find just about anything on amazon, and could add anything else through the universal registry feature. Guests shipped most gifts to our home, which was great since we live across the country from where we were married. I'd heard the return policy was rough, but luckily we didn't have any duplicate purchases. Amazon's registry was perfect for our needs.

Some of the most-used items we received:

u/kiwimonster · 3 pointsr/Sourdough

I wouldn't use an actual Enamel Dutch Oven for baking sourdough. I did that for a while and it ruined the enamel coating.

I use this now specifically for bread and it works great:

u/markcocjin · 3 pointsr/castiron

Your deep skillet is also available in a combo where the lid is a shallow skillet. It's called a combo cooker and if you find a way to purchase that lid/skillet that has its own handle, you've completed the combo.

As an added bonus, the lid also sports a great big Lodge embossed on the bottom.

u/Jack_Shid · 3 pointsr/castiron

It can be found for less money.

I love mine, use it constantly. I love that the lid doubles as a skillet.

u/towelieee · 3 pointsr/castiron

I don't have one yet, but I've heard good things about this one as well.

Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart

u/bakerdadio · 3 pointsr/Breadit
  • Lodge sells direct: Lodge 3 Quart Cast Iron Combo Cooker/Dutch Oven or Amazon ~ 'combo' because lid can be used as a frying pan. I bake using it upside down, putting my dough in lid, easier to drop into the shallow than deeper part. I reserve both parts for bread baking, not to sear meat or other cooking.
  • My go-to video: Lewis Kelly's: Tartine for Dummies
u/bunnicula9000 · 3 pointsr/Cooking

Amazon? I'm getting myself this pair for my birthday

u/winemedineme · 3 pointsr/Cooking

Don't buy a set-- buy individual pieces. You'll save money because you'll only be buying what you need, and not what you won't use. My essentials:

An All-Clad Saute pan. $50 at TJ Maxx, Marshall's or Home Goods. There's not a TON your roommates can do to mess it up.

A Bialetti Aeternum nonstick pan. $19.87 on Amazon. If your roommates mess it up, it's only $19.87 and nonstick doesn't last forever anyway. Plus, this doesn't have any weird chemicals that do who knows what to you.

A saucepan or two from Ikea. Really. They have some nice heavy bottomed ones. They're not terribly expensive either.

A Lodge cast iron skillet. New, they're not that expensive, but I guarantee there are a couple at your local thrift shop. You can reseason it and it will last forever. If your roommates muck it up, reseason it again (I had someone mess mine up housesitting, it took about half a Sunday to fix, but it is fixable).

A stockpot for soups, stews, etc. I'd buy that from Ikea too, or see what's on sale at TJ Maxx.

Oh, this is a great one: combo saucepan/cast iron skillet.

u/joonjoon · 3 pointsr/AskCulinary

300$ is top of the line stuff, you should be able to find stuff under 100$ pretty much everywhere. Have you checked Amazon, Walmart or similar? For example I have a no name SS from Macy's I bought almost 15 years ago and it cooks perfectly, still in pristine shape. I think I paid like 30 bucks for it.

Otherwise if you want a one size fits all nonstick pan to hold you over, Cook's Illustrated rated T-Fal their top pick. It's 26 bucks on Amazon US. It's a great pan!

u/Cyberhwk · 3 pointsr/BuyItForLife

I believe non-stick cookware is one of the items where BIFL doesn't really exist. ANY non-stick surface is going to suffer wear.

Still, T-Fal Professional line I think was a America's Test Kitchen best pick. If you're willing to use something a bit bigger here's the 12" Skillet for $24.99. Mine's lasted me three years and is just now probably needing a replacement.

u/tsdguy · 3 pointsr/Cooking

Don't buy expensive ones. I treat mine well but expect to replace them once a year or so. I only purchase restaurant type pan at supply places (or at Sams Club) so they only cost $30 or $40.

I have been testing out this T-Fal Professional 12" fry pan which got a top recommendation from Cooks Illustrated. It's been a super performer and it's only $30. So far not a single scratch although I only use plastic utensils and hand wash. It's only defect is that the bottom is slightly convex so oil has a tendency to slide to the edges rather than stay flat on the surface.

If they lasted 2 or 3 years I'd be very happy.

IMHO all the posts about using other types of pans are not reasonable. There's nothing like a non-stick pan for many types of food prep. I have no problems using them.

u/liatris · 3 pointsr/keto

Why not just eat cheese and meat roll ups for breakfast? Take a slice of deli meat and a slice of cheese and roll them up. Salami and mozzarella, ham and cheddar, roast beef and provolone etc.

You could also make a cheese omelette the night before and under cook it a little so it doesn't overcook when you reheat it. This 8 inch pan the best omelette pan I've used.

u/caffeian · 3 pointsr/Cooking

Alton Brown's I'm Just Here for the Food is a great primer on the science of cooking. I read it in culinary school, and it was a great distillation of the main concepts (which cuts are of meat are good for braising, searing, roasting, etc. and how to properly perform each technique). If you end up enjoying Alton Brown's style, I would also recommend Fish on a First Name Basis for fish cookery. Lastly, Cook's Illustrated is a wonderful resource on food and cooking. The yearly online membership is only approx $25, and you get access to all previously published recipes and equipment reviews.

In terms of equipment, the knife I personally use is the Victorinox 10-inch chef knife. Japanese steel is great and all, but for the same price you could get this knife, a good electric knife sharpener, and a honing steel and still have some left over. The best knife is a sharp knife after all. I would also highly recommend a T-fal non-stick pan for a solid multi-purpose first pan.

Finally, for an herb garden, I generally try to aim for either expensive or infrequently used herbs for indoor gardening. The reasoning behind growing expensive herbs is pretty straightforward. I primarily grow infrequently used herbs to avoid wasting what I wouldn't use up when cooking (as you mentioned is oft a problem). In my region, basil, sage, thyme, tarragon, and oregano would all be good candidates to grow. Parsley, cilantro, and bay leaf tend to be cheaper at the market in my area, so I usually just purchase those.

u/zigmus64 · 2 pointsr/Cooking

I have an instant pot, but it's a bit small for the cook I'm looking to do. This is the pressure canner I have. It's quite a bit bigger than I remembered it being. It's a freaking monster!

u/killing1sbadong · 2 pointsr/MushroomGrowers

Coffee grounds do work, but as they are extremely nutritious and high in nitrogen, it is also one of the easiest to get contaminated. You can also mix it in (~10%) into a substrate like straw or sawdust:

For a kitchen, instead of using straw you can use sawdust. Buy a bag of hardwood fuel pellets (HWFP); you can get them for ~$5 for a 40 lb bag at a hardware or home improvement store. Just hydrate the pellets and they turn into sawdust, which king oysters, lions mane, and shiitake love, and regular oysters do well on it as well. I use sawdust supplemented with wheat bran and gypsum for my grows.

The instant pot will work initially, but it cooks around 10-12 psig, compared to the suggested 15 psig of other pressure cookers (I have an Instant Pot as well, but use a 23 qt Presto pressure cooker for mushrooming). This means you might not get quiiite as good of sterilization. However, if you use low or no supplementation (i.e. just use 100% sawdust), it should work perfectly. As you'll want to pressure cook for a fairly long time (~2 hours), you need to make sure to put a lot of

For the Instant Pot size, I'd suggest getting medium-sized mycobags. You should be able to fit one comfortably into the Instant Pot. It's generally advisable to put a piece of Tyvek (either a tyvek sleeve or part of a tyvek post office envelope) slid down the opening of the bag (and folded down) to ensure the bag stays open enough during the pressure cooking. You'll also want to put something on top of the bag (either a plate or something similar; I use a canning rack) to prevent the bag from expanding and covering the pressure release valves.

I realize this was a huge information dump, sorry if it's more than you wanted/needed! Happy to answer any other questions you have; I'm far from an expert but I keep trying :)

u/ShroomeryZoom · 2 pointsr/shrooms

Same brand but larger for the same price if you're looking to sterilize 10 qt jars at once. And the pressure gauge comes in handy.

u/1982throwaway1 · 2 pointsr/shrooms

While you can get away with steam sterilization/fractional sterilization, If you plan on doing this for a while, you're gonna want a pressure cooker. The one you posted a picture of is small too btw. It'll work for 4 or maybe 8 pf tek jars at a time and wont work for quarts of spawn but this one will probably do 27ish 1/2 pints or 10 grain jars at a time.

u/grainzzz · 2 pointsr/PressureCooking

Is it one of these monsters? (

You might want to invest in a smaller pressure cooker...if only to make your life easier when it comes time to clean the thing.

u/morescience · 2 pointsr/shroomers

I know this isn't what you're asking, but I'd just like to chime in and say that if you're serious about mushroom cultivation you should invest in a pressure cooker. I have this 23 qt Presto, which, at around $90, may seem expensive, but it's really worth it, and it can handle the largest jobs you can throw at it. It makes the entire process so much quicker and easier and ensures you're getting proper sterilization.

u/PrepperMTL · 2 pointsr/preppers

I just bought this from all my research it seemed to be the best bang for the buck. I have yet to use it though.

u/gedvondur · 2 pointsr/castiron

Jamie Oliver sells one with his name in the UK.

Otherwise I'd recommend these three.

Le Creuset Enameled 10 inch square grill pan

Lodge 10 inch standard

Lodge 12" shallow

I can't find the specific pan used in that video. It's likely European. In general, I think the 12" Lodge will do the trick and is economical. Good luck!

u/Junigole · 2 pointsr/Random_Acts_Of_Amazon


50 points :-D

A picture of you taking [a picture of you] ( (username spelled out on floor and on door)

25 points :)

  • A picture of me at a landmark, in this case, The Old Kentucky Home aka Thomas Wolfe House. here and here. Sidenote: I really don't like Wolfe's writing.

  • My favorite vacation so far was taken in February of this year. My best friend invited my husband and I to cruise with him. I was hesitant to leave the children (1 & 3) at home with their grandparents, and cried as we pulled out of port. That was the last time I thought about them for days. Our first stop was St. Maarten, where we swam with dolphins. Coco was the name of the dolphin we swam with. We got to give her kisses, dance with her, and ride belly-to-belly with her. The next day in St. Kitts, they told us not to touch the monkeys - they are dirty and mean. Well, we rode a catamaran to snorkel for my first time ever. It was amazing and I can't stop wanting to go back. On the way back, there was free rum punch, which put us in the mood for some dancing! We were supposed to go on another tour after that, but got back too late. We were so drunk that we didn't even care. We paid a man $10 to get a picture of a monkey sitting on my head. Advice be damned! The third day was Puerto Rico, where we only had half a day, but made the most of it by going to trapeze school, which completely changed my life! I was the worst one there -- I couldn't get my legs onto the trapeze because I haven't worked on my body since having two c-sections. Therefore I have no core muscles. I was so inspired by how fun it was, that I have been working toward being able to perform in aerial arts ever since!! Besides all of this, we got to see my best friend, whom we usually get to see only once every four years. It was a trip of a lifetime... and we will probably get to take a similar trip in the western Carribbean next year!! (^v^)

  • So, this is a bit awkward, but it was the very best I could do while the kids sat in the (on, with A/C on) car and I tried to avoid being run over. Montreat is everyone's town. We spend our summer days here. Their welcome sign doesn't say "Welcome to Montreat," but says Welcome in several languages, and then their famous gate supplies the town name. I know in the second pic I look like I am trying to keep something from falling on me. I was really just trying to flash my username. Well, you can't see it, but I swear it's there. I definitely don't have another reason to take this picture in such a rush!

  • A picture of me on top of a mountain This is at Craggy Pinnacle, in Western NC. Elevation: 5,892 ft. The bikers I saw there and got to take my picture were so nice! They live in a northern Georgia, and his aunt lives in Virginia. They were a couple and she was going to meet his aunt, the first family member of his that he had met. Adorable. c:

  • Junigole hearts RAOA

    15 points (:

  • Here I am, grilling corn in husks. They were terrible. Too late in the season.

  • My favorite video game: You're not going to like this one, but I haven't played video games in years. This does not mean I do not have a favorite. As a child, my favorite was the Keen series, and of those, my favorite was Aliens Ate My Babysitter. Wow, what a flashback.
    Later on, I went on to love playing The Sims, but slow computer speeds and other things going on limited my enjoyment of it. I enjoyed building the homes more than game play, but if we are talking pure enjoyment, I definitely enjoyed Keen more, because of its simplicity and action. (✿◠‿◠)

  • My favorite recipe can be found here, and my family will thank you for having me make it. (^v^)

  • Picture of me making said recipe (whilst smiling) ^.^

  • Picture of me eating said recipe (whilst smiling) NOTE you have to look very closely to see it, but my username and the date 8.22.14 are written on the brown paper bag/future campfire kindling, both in this picture and the last. ^_^

  • My weight here is primarily on my hands, and you can't tell it, but my feet are not resting on the door. I am actually unsupported in this picture. Didn't last long, but it happened. It's great but a real shame because I did a handstand in the silks earlier today but there was no way to get a picture of that moment. It was incredible. And my arms are so tired from climbing the silks that I am surprised they supported my body at all.

  • /u/cats_and_vibrators - I love you! You are freaking awesome for maintaining the weekly checkin. For the past two weeks, I have taken advantage of this service, and it has really helped me a lot in my quest to become more mindful. It takes a lot of dedication to put yourself out there to do this for people every week!

    10 points :-D
  • a picture of gold from the internet. Enjoy.

  • Comment on an Intro

  • Participate in a Discussion. (Little tidbit: Since returning to the sub just a few days ago, I have a goal of participating in three discussions per day. Doesn't usually happen because some days there are no discussions going on about which I can comment. But I try!)

  • I read the rules and learned about ongoing activities. Although I knew they existed, I don't know that I had previously seen this collection of them. I learned about Wabble (didn't know where people were playing Scrabble), and the rules regarding weekly activities.

  • A few pictures of me doing something I love: here here here & here

  • I hate cleaning the kitchen

  • Wellll.... I think this will work for this one, but it's sort of the opposite. So, while I live in the US, my in-laws all live in Argentina. My sister-in-law came to visit, and there were two things I asked her to bring: yerba mate (they just call it yerba), and alfajores. Now, you can technically get both of those things here, but it really isn't the same, since you will pay $8/kilo for yerba, $20 for 6 alfajores, and not of this brand! So, here and [here]( are alfajores.

  • I think my worst scar is also my most recent. Awhile back, I poured a cup of boiling tea on my lap. Yep. I think the glass just slipped out of my hand or something. It was a solid second degree burn. It blistered up and was quite ugly. Now the scar is somewhat light, but still noticeable on my pasty skin.

  • /u/Zoobles88, have we talked before? You are an excellent gifter, so I'm thinking you're probably a pretty cool person. AMA!

    5 points :0)

  • Hey /u/Morthy! Thanks for all that you do for RAOA!

  • My favorite movie. Oh geez, it is so hard to choose a favorite. I don't like movies, truly - I don't usually sit through them. Lack of attention span. So any movie that I have watched all the way through would be eligible. Breakfast at Tiffany's, Eternal Sunshine of the Spotless Mind, The Bourne Identity, Amelie --- yeah, no particular genre that I particularly like. OK, I'm gonna go with Eternal Sunshine. I watched this movie so many times. I just love how the story is told, the subplots, and the fact that I've been through times that I just wish I could forget, too. It's sad, but it ends okay.

  • Joke: What happens when a wolf falls into a washing machine? He becomes a wash and werewolf.

  • Favorite accessory My smile. Or the necklace my friend gave me when I was her bridesmaid. Both.

  • Wishlist item in common =-)

  • Participating in another contest [-:

  • My primary mode of transportation

  • So, the car above is my car and not my husband's. But it doesn't matter, because a picture of his in that light would look the same. That's right. We both drive Saab wagons of dark neutral colors. That's the best I got.

  • Domestic currency

  • Foreign currency - Here we have GBP, ARS, and a fun little one my dad brought back from Ukraine which is actually chocolate (and says so in English on the coin). Since it came from Ukraine, we're going to go with foreign, but it might be domestic since we can use it for currency in my house. Chocolate.

  • Some currency on my forehead

  • Daily Participation


  • ..but first..let me take a selfie (probably the least flattering selfie ever taken)

  • In front of me right now

  • wallet/purse/thingy this is what I carry. If you flip the cell phone part over, there's a place for my license and credit cards. Since I also have to carry so much stuff for the kids, this thing has become more like a purse than anything else, and i Just keep the kids' stuff in a bag in the car. Much simpler and faster.

  • Favorite DVD only purchased because I needed it for extra credit in Microbiology. Loved it. Also the only DVD I own...

  • Carl is not very photogenic

  • My favorite pet. Saucey was my cocker spaniel when I was little. I don't have any pictures of her, but I had her from the time I was 12 until I was 23. When she was a puppy, I carried her around like she was a baby. I loved that dog. I knew nothing about how dogs were supposed to be groomed, so although I bathed her several times a week, she was never combed, and poor thing had mats and knots, but she was happy anyway. She ran around with my brother and me all over the neighborhood. My dad used to walk down to the bus stop to get us after school, and he would say, "Let's go get those kids," to Saucey and she would get so excited. She was so good. She got old quickly, though. She used to love to lay in the sunshine in our driveway, but when she heard a car coming, she always moved. UNtil one day, she didn't and my dad accidentally ran over her. She must have had some sort of problem before that, leading to her not moving that day, but anyway she survived the being run over, but her quality of life went down so sharply that it wasn't very long until she was suffering too much, sometimes with breathing issues. She was such a good dog. Saucey Celine G----, 1994 - 2004.

    1 point C:

  • See below in comments.

  • I had fun! I really did. I usually tell myself that I don't have time to participate in things like this, but this time I used it as a really good excuse to enjoy myself while my kids were with my mom. Usually, I would stay home and try to clean, feeling really unmotivated. But yesterday, I just took off to downtown and then to the parkway! It has been amazing.

  • Point guessing: Not sure - posting this before I've finished, so I might change it. 490. I hope.

  • I smiled in quite a few pix

  • I interspersed, um, a few smilies throughout the entry. :)
u/LaserTycoon27 · 2 pointsr/castiron

Well I cleaned it, and since I have been saving my bacon grease, I’m going to give it a schmear but also planned on cooking bacon in the pan tonight as well so bacon it is - this is the pan btw

Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch

u/DanteLur · 2 pointsr/Wishlist

For the best results when grilling a steak without an actual BBQ, try this: leave the steak out on the counter for about 2 hours so the steak will cook evenly. Next, sear each side of the steak for a couple minutes and put the steak in the oven at 450 degrees for about 10 minutes.

Alternatively, just grill it on one of [these babies.] (

u/jehc76 · 2 pointsr/Random_Acts_Of_Amazon

This would be nice to have. I've been wanting to use cast iron for a while, and this pan would be good place to start so I can grill all the things!

u/Dsnake1 · 2 pointsr/LibrarianKnights

I'm actually not a big fan of a George Foreman, but it makes sense that outdoor grills tend to cause problems for most people (and are quite expensive). I actually recommend a grill pan (or this one, with the difference being one is enamelled and therefore dishwasher safe), or if you want to get fancy, this guy isn't so bad.

I still recommend the grill pan, as it gives you a bit better control over your heat, but some people don't like them as much. They do miss out on the smokey taste you get from charcoal or wood, but you can get that back with a few drops of liquid smoke (I prefer this one, but there's many cheaper ones out there that still do the job).

Check this out for a bit more information on indoor grilling.

u/SympatheticStranger · 2 pointsr/Random_Acts_Of_Amazon

I never used to make steak at home, never came out as good as restaurants. Then I found This and it changed my world forever.

u/reggae_muffin · 2 pointsr/keto
  • Hamburgers/cheeseburgers without the bun. Even if you don't want to make your own burgers, there's a ton of options for pre-made ones, very easy to grill or pan fry them up.
  • Low-carb tortillas (3g net carbs per tortilla). Pretty versatile and good for essentially any meal. I've been having them for breakfast lately with scrambled eggs, cheese and hot sauce. Also good for making low carb pizzas.
  • Good old eggs and bacon.
  • I like the Bird's Eye Steamfresh veggies for when I'm in a pinch. Creamed spinach is probably one of my favourites, broccoli and cauliflower is also pretty good. They also make stuff like mashed and riced cauliflower. Very convenient since I can just do it in the microwave.
  • Taco salads. Ground beef is super cheap and you can just toss in some taco seasoning. Add in your avocado, cheese, sour cream, hot sauce, salsa and its pretty tasty.
  • Chicken thighs. They're cheaper than breasts and much more forgiving when it comes to overcooking. They don't dry out as much as a breast would, and they're much tastier. I usually pan fry mine in some olive oil or something along those lines.
  • Get yourself a grill pan and you can do any number of proteins or veggies on the stove.
  • Always keep a ton of snacks around. Nuts, beef jerky, cheese (string cheese or stuff like Baby Bel), peanut butter etc. can be life savers.
  • Make your own dip with ranch or French onion seasoning packets. I mix them in with some sour cream and cream cheese and have those with veggies, especially stuff like celery. The ranch is also pretty good as a seasoning for chicken or shrimp.
  • Chili. Really easy to do in the slow cooker and there are tons of recipes out there. Also keeps pretty well long term so it's a nice one to do and then portion out and maybe freeze for later.

    Edit: spelling
u/hobohandfishin · 2 pointsr/Fitness

The grilling + finishing it in the oven has made my chicken taste 100x better.

In the cold months, I sear it in a cast iron pan like that to still get those seared grill marks.

u/HerbertSpliffington · 2 pointsr/vegan

get one with the raised grill lines - best.pan.ever.

something like this:

i bought mine at a pro hardware store, it was like, $25 or around - so excellent!

u/AnotherDrZoidberg · 2 pointsr/Cooking

I use a cast iron grill pan similar to this one. I like it, but cooking with it indoors makes a LOT of smoke usually.

It's the only thing that can really mimic a bbq grill indoors. I think you will probably just need to learn how to cook on it, it won't cook exactly like a grill.

It'll take some practice but you'll be able to get good results.

u/monkeyman80 · 2 pointsr/AskCulinary

i know you say you're weary, but a heavy grill pan like this: really does a great job on bbq'ing indoors.

u/intoon · 2 pointsr/budgetfood

I use sea salt, cracked black pepper, and jerk seasoning on my chops. I get my grilling pan nice and hot at a med high heat (water should bubble and evaporate quickly when being dropped on the hot pan) spray with olive oil. For inch thick chops I cook for 4 minutes on each side (rotating 90 degrees once each side for perfect grill lines.) Put the chops on a plate. Then I let the chops sit for a couple of minutes before cutting to keep the juices in.

You don't need sugary sauces or breading to enjoy a good cut of pork, it just needs to be cooked through but still juicy. THOSE are the best chops!

p.s., Make his ass eat that stanky kraut out side! lol

Edit; Don't forget the applesauce!!!

u/Ask_Seek_Knock · 2 pointsr/Random_Acts_Of_Amazon
u/The0therWhiteMeat · 2 pointsr/Random_Acts_Of_Amazon
u/weskarl · 2 pointsr/steak

I think he means a grill pan ala link

u/c0lin46and2 · 2 pointsr/castiron

I'll just list everything that I can, how's that?

The bakers rack on the left is This

The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.

Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.

Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.

All the way to the right is the Lodge Sauce Pot

I haven't used it a whole lot other than to make a few dips.

Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.

The griddle is just a double sided griddle from world market. It's my go to pancake tool.

Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.

On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.

In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.

And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.

On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.

Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.

Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.

Then there are some Lodge Stonewear on the other bakers rack

u/Fey_fox · 2 pointsr/ArtefactPorn
u/ppface · 2 pointsr/GifRecipes

Here you go. He used a 5 quart one from what I can tell.

u/playhertwo · 2 pointsr/Random_Acts_Of_Amazon

Let's do it in the kitchen.

This contest was MADE FOR ME. My wish list is 90% stuff I want for the kitchen. Edit: I am only linking things that I have tried for myself so I can recommend them.

Have you seen these gloves? Never cut your finger off again! Need to steam stuff but you're tired of burning your fingers removing your veggies? I got you, girl! Love cooking with garlic but you're tired of your hands always smelling like it? No sweat! Tired of always fishing your spoons out of your spaghetti sauce? No worries!

For me, I just need my cast iron pans and I'm a happy girl. My dutch oven is probably my favorite one, I can make ANYTHING in it.

u/miggitymikeb · 2 pointsr/BuyItForLife

What is the difference between the one you posted and this one? The lid? Looks like the lid can flip over and be used as a pan?

u/jcm267 · 2 pointsr/Frugal

I'd consider the 5 quart Lodge Cast Iron Dutch Oven and a skillet. I have the dutch oven but haven't bought the skillet yet. Reviews suggest that the lid from the 5 qt dutch oven fit the 10.25 inch skillet

u/nerdy_geek_girl · 2 pointsr/Breadit

I have an antique version of this.

u/kevmo77 · 2 pointsr/pics

A hundred times, yes. I have the 10" and 12" on the stove top at all times! Do yourself a favor and get the LODGE CAST IORN WOK. It's amazing!

u/resnik · 2 pointsr/GifRecipes

This is correct, and also why most would-be stir fryers would benefit from purchasing a cast iron wok

u/kovk · 2 pointsr/pics

I agree, I can actually whip up my favorite meal in half the time as macaroni and cheese. I will take some cheap fish like Tilapia, dust it with whole wheat flour and toss it in the olive oiled pan. Cook 3 minutes, add sauce (which sizzles and caramelizes from the sugar). Serve with short grain sushi rice on the side with japanese rice seasoning (not soy sauce).

Stir fry pro-tips

Pre-heat the pan with no oil, on high.

Add oil to hot pan and them immediately add ingredients.

Give raw meat a minutes head start.

Add sauce at the very end and immediately remove from heat, stir.

Make real teriyaki sauce from real soy sauce (not hydrolyzed soy protein) and mirin(sweet japanese rice wine). I get it from Add a squirt of chili sauce,a pinch of ginger, and a tablespoon of sugar.

Also, my lodge cast iron wok is the best pan I own.

u/tbgoose · 2 pointsr/Breadit

I'd get this if I didn't already have both individually

u/allison880088 · 2 pointsr/HelpMeFind

Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart

BergHOFF® Ron 2.6 qt. Cast Iron Fry Pan

u/ladybrowncoat · 2 pointsr/Random_Acts_Of_Amazon

So I have thought long and hard (heh) about this for awhile. I am making a serious change in my life to cook and eat healthy things. Now that my daughter has started to eat solid foods, I have been wanting to only give her the healthiest things to eat. I grew up only eating macaroni and cheese and refusing all vegetables. I want her to learn to love all foods and have an appetite for exploring new dishes. So my goal is to buy fresh foods, not those meal kits that I used to make for us. I want to start making all of her meals for her myself and rely less upon the canned/pouches of baby food. I want to cook new and exciting meals for my husband and me.

Going along with this, I want to lead a more active lifestyle. I am tired of being cooped up in this house all the time when there is a wide world outside ready for me to explore it. There are so many wonderful people out in the world and sometimes I just sit back and don't go out of my way to meet them. I want to know more people and have a real life friend. I think that this will also help out with my anxiety issues greatly.

My goals are:

  • Trying a new vegetable/fruit every week.
  • Planning my meals out ahead of time.
  • Giving June home cooked meals at least once a day.
  • Going for a walk or some activity 5 times a week.
  • Meeting up with other people.

    I will track my progress using MyFitnessPal to log my meals and exercise. As for the trying new things, I will probably mark them on my calendar, and can post the new things that I try at the end.

    I will need the help of /u/ReisaD because she would be a great cheerleader for me. /u/Akeleie because she already motivates me to workout. and /u/homeallday because she is lovely. :)

    I have a few cooking items, but this pan would be lovely as I have never used cast-iron before.
u/kristephe · 2 pointsr/Breadit

What are you baking in/on? I strongly recommend the Lodge Combo Cooker. It's very popular among home bakers. Preheating it in the oven and then plopping a loaf into the hot shallow side and putting the lid on helps create the oven spring and steam that is so hard to create at home as commercial bakeries have steam input into their bread ovens. Here's a couple of my loaves made in it.

u/nijoli · 2 pointsr/Random_Acts_Of_Amazon

I know someone else mentioned cast iron and I wanted to make sure you saw this combo cooker that is also cast iron BUT this one item serves as a dutch oven, a skillet AND a pot. You will see what I mean when you click on it. I have had it on my camping WL for a while but think I might go buy t at the store this afternoon! You should get one for yourself!!

u/Central_Incisor · 2 pointsr/BuyItForLife

With the acid/tomato thing, I have found that once the seasoning is well established I can make chili and other acidic things without any real issues. Same with soap which I'll use after broiling fish in the pan.

I'd say that my dutch oven doesn't get as much use as my skillets, but then if I had a something like this or the oven listed in the original post, at least the lid would be used often. My current one has a self basting lid that is a pain to clean and season.

Really, the lid is a make or break for the thing. If you want to use coals on top, get one with a lip. If you like to see your stuff cook, find one with a glass top. You get the point.

I have Griswold, Wagner, Lodge, and Benjamin & Medwin pans. The Griswold was a gift from someone that doesn't cook in cast iron pans, and the others were purchased new. The Griswold is used the most, Wagner and Lodge both seem to be fine, but I like the handles and the (semi) polished surface of my Wagner pans a bit better. The Benjamin & Medwin pans were purchased new about 20 years ago and are have the worst quality control. I don't believe they are still made.

u/wimartin · 2 pointsr/FoodPorn

Don't know if being sarcastic, but they are amazing and cheap!

Also I usually try to shoot for 2 inch thick steak. I heat grape seed oil in the skillet, sear on both sides and cover in sea salt and pepper. I pick it up lay it on a bed of rosemary and throw it into the oven at 225 until it comes up to temp. Let rest and then enjoy.

u/Apocrathia · 2 pointsr/Cooking

I have everything but the roaster. I have a cast iron set that doubles as a dutch oven. It's pretty amazing.

u/HTHID · 2 pointsr/castiron

New (rough surface) Lodge or old (smooth surface) Lodge? If new, looks like this is what you got:

u/silischips · 2 pointsr/Breadit

You are so very welcome! Your bread came out beautifully! Awesome job. Bread making is a journey. A joyful one I hope. And it can be very satisfying. Especially while eating!!
You may find this cast iron combo easier to deal with in putting your dough in - I’m sorry it’s a link to Amazon, but it has the best description of this Lodge Combo. It’s the one ILodge Combo

Enjoy your journey!

u/VDeco · 2 pointsr/vandwellers

This appears to be a double dutch oven. Not to be confused with double dutch jump roping or farting under the covers... twice.

I just bought this. It's similar but without the handles. I dig it.

u/Woahh_Domino · 2 pointsr/AskCulinary

By 'Oven' here you mean cast iron dutch oven?

I have one that gets a lot of use and is the best of both worlds, but not enameled:

Usually costs about $40 in the US, too.

u/d_ruckus · 2 pointsr/zerocarb

Cast iron dutch oven but only use top as needed on stove. Stomps out the smoke.

Also awesome for so many other things.

u/jumbo_shrimp15 · 2 pointsr/Sourdough

I assume you have the combo cooker since you say you put the bread in the deeper part of it. The walls of the dutch oven/combo cooker should not be there to keep the doughs shape. All it does is give the dough a steamy environment for it to rise properly in the oven (called oven spring). Using the lid will eliminate the need for parchment paper (you can dust some corn meal or spread some oil on it) and is the combo cooker's strength when it comes to baking bread. You can also score it right after you've placed it on the lid.

The way I do it (I only have a dutch oven and not a combo cooker) is cut some parchment paper to a little bigger than the proofing basket. I then put my cutting board on top and flip everything. You should be able to hear the dough exit the basket. I then score the bread before I lift and gently place it into the dutch oven, which has been in the oven preheating at 260 degrees. I put the lid on and wait 20 minutes before I remove the lid, lower the temperature to 230 and bake for another 20-30 minutes. The finished dough should have an internal temperature of 95-100. I've had great success with this method. Here

Now, I can't stress this enough: the dutch oven/combo cooker should not be there to support your dough's shape. If it is you are not shaping it/developing the gluten enough. You might get some good bread either way, but you will never get that open crumb structure that everyone's after. If you want to get a nice open crumb here is what you do:

  • Use relatively high hydration (70% is nice and manageable even for beginners)

  • Make sure to develop the gluten structure during mixing. Trevor J Wilson on YouTube has a few excellent videos, particularly his on the Rubaud method.

  • Fold the dough a few times. The more folds you do, the better the structure (usually). I do one about every 30 minutes for the duration of the rise, but 3 folds during the first 1.5 hour is sufficient to get a good crumb. You have to make sure you don't deflate the dough during each folding session. You will definitely get plenty of doughs that will come out like flat discs, but eventually you will get consistently good bread.

  • Pre-shape and shape. This adds tension and will give you a nice sturdy dough that will support it during the oven spring.

    Hope this helps and wasn't too long of a description. Good luck with future bakes!
u/Cohma · 2 pointsr/Frugal

Something like this would last generations when taken care of properly.

You get a 3 quart pot that you can use for whatever (frying chicken, soups, stews, chili etc.), just be careful with highly acidic foods (spaghetti/tomato sauces), a 10.25" skillet that doubles as a lid to do covered oven dishes like roasts and such.

Check out /r/castiron if you are going down this route. TONS of info in that sub.

u/Doodleverb · 2 pointsr/Gifts

If you wanted to go cast iron, maybe this skillet combo? It's got the extra benefits of being very multi-functional and space saving.

u/kitkong · 2 pointsr/Breadit

I've got this one and it's great for boules, including Tartine and FWSY - if you've got any questions let me know

u/el_guerro · 2 pointsr/Breadit

Easier to get the dough in, mostly. That one is really expensive though. I, and many other folks, use a cast iron combo cooker. You can use it as a regular dutch oven, too.

u/gfpumpkins · 2 pointsr/Cooking

If you're looking for used, you'll have to shop thrift stores or ebay or something of the sort.
I didn't want to deal with other peoples shit on a new to me pan, so I just bought new off Amazon

u/dirtytaters · 2 pointsr/Cooking

I have this one and love it

The long handles mean you have 2 well functioning skillets in addition to the oven capability. The smaller size hasn't bothered me but I also plan on getting a 6qt enameled in the future so you'll have to decide what's best for you.

u/ComoSeaYeah · 2 pointsr/Sourdough

I was thinking about getting this one.

u/gisenberg · 2 pointsr/Breadit

Here is the combo cooker I use. I do about 15 minutes with the lid on for steam, then another 15 with the lid off. Super happy with the results.

u/SailingPatrickSwayze · 2 pointsr/Cooking

This is the one I love.

T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12.5 Inch, Black

It's a great pan, and cheap enough to throw away and buy another one once the non stick wears off. Great for a situation like yours.

u/undercoverwaffles · 2 pointsr/lifehacks

With a good non-stick, you don't even need oil.


T-fal E93808 Professional Total Nonstick

u/faithdies · 2 pointsr/Cooking

Can you just get it delivered from Amazon?

This is the non-stick I have:

And, while I have an all-clad stainless, I have heard the cuisanart multiclad stuff is really close:

Also, this is, pretty much, the universally accepted entry/cheap chefs knife to get:

u/Ski1215 · 2 pointsr/Cooking

There is a t fal non stick pan on Amazon. It's cheap and has an overwhelming amount of reviews.

Vollrath is also a good name that can be found at a kitchen supply house. Our kitchens at work use exclusively Vollrath and the chef said they replace their non stick about once a year. Which being used in a commercial kitchen is pretty impressive.

u/TheDapperYank · 2 pointsr/shittyfoodporn

It's this.

T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12-Inch, Black

u/awkwardsoul · 2 pointsr/Canning
u/DraperyFalls · 2 pointsr/Canning
u/hamartia7514 · 2 pointsr/Canning

Check out the sidebar, it has all kinds of info! This is the go to website for all things canning, I only trust tested recipes (meaning I don't do some mashed potato recipe I found on someone's blog).

I have only water bath canned before, but I have heard that All Americans are the way to go for pressure canners though there are cheaper options depending on how much you plan to do.

There are a couple things I always suggest for people who show an interest in canning.

Ball Complete Book of Home Preserving

A small tool set

u/Patrick_Spens · 2 pointsr/preppers

> ncluding what kind of pressure canner to buy

All-American makes great canners. They are expensive but will last you a lifetime.

We also use a cast iron electric burner to save some wear on the stove.

u/thelordofthemorning · 2 pointsr/BuyItForLife

All American makes great pressure canners/cookers, american made with a great warranty.

u/justcurious12345 · 2 pointsr/Canning
u/ahecht · 2 pointsr/PressureCooking

> $40, Presto - Stellar reviews, however, the product is aluminum and not stainless steel as advertised. Reviews warn about rusting and overall poorer quality in models purchased after 2012.

Presto makes both aluminum and stainless models:

u/SteelToedSocks · 2 pointsr/veganfitness

Not quite. An Insta-pot is a multi-function cooker. Insta-pot is a brand name. I use this Fagor 4 qt. It can slow cook, steam, sauté, pressure cook, and even make yogurt. I originally bought one to replace a regular pressure cooker which wasn't as idiot-proof as I needed it to be.

The multi-cookers are awesome, especially if you're cooking bulk meals and have a small kitchen. They're way easier to use than the standard pressure cooker and have more temperature control than a slow cooker. Downside is that they're not as bomb-proof as the standard pressure/slow cookers and only have a shelf life of (I'm guessing) 2-4 years of regular use.

A pressure cooker lets you cook soaked beans in 30 minutes as opposed to 2.5 hours. Long grain rice in 8 minutes instead of 28. If you're intending on spending you're whole Sunday prepping your meals this will greatly cut down the effort and save some on your energy bill too.

u/drunkferret · 2 pointsr/slowcooking

I've owned a lot of slow cookers, and just recently got a pressure I may have some new toy bias...but ffs I love that thing. Every big tough slow piece of meat I cook in it comes out amazing..and I can sear in it, deglaze it all in the same pot. For 30 bucks too. I have this one I got during a sale, so 45 now apparently.

Though, they're scary, so I understand sticking to slow cookers...I've never owned one smaller than 6 quarts though honestly. Where would the meat go!?

u/plaidosaur · 2 pointsr/food

I took a second look and I see what you mean. But you can pressure cook at home! I cook all my chicken in this guy. Nothing comes close in terms of juiciness and tenderness except for rotisserie.

u/DianeBcurious · 2 pointsr/PressureCooking

First, I doubt you'd get a satisfactory electric pressure cooker for that low a price (electric pc's are sometimes called "multi-cookers" too). It might work okay in the beginning (or not), but won't last well or may just have problems (or any non-stick inner pot will eventually need to be replaced), etc.

If you want an electric pc, I'd suggest waiting for upcoming Black Friday and getting one of the models of the brand "Instant Pot" (IP makes various models, though the DUO60 7-in-1 is the best selling of all). Probably most of the IP models will have very significant sale prices on Black Friday and Amazon Prime Day (twice a year). There are also lots of Facebook groups for those with IP's where you can get support, questions answered, tips, recipes, etc.

If you don't mind getting a stovetop pressure cooker instead of an electric, one inexpensive one that works really well is Presto (about $35?). Some people turn up their noses at most of the less expensive stovetop pc's but we've had Presto's in our family for years and they're still going strong. The least expensive ones will be made from aluminum rather than stainless steel, but they still work fine for pressure cooking (though won't do some of the other things many electrics will do and have other disadvantages). Presto also has stainless steel models now:
more Presto:

You said you found one on Amazon for $38. Would have been good to give a link to the exact one you're referring to.
But what did the Customer Reviews at Amazon say for that one?

u/highdra · 2 pointsr/Libertarian

I have this one and [this one] ( The big one is for canning (meat and or low acid vegetables) but I've done huge batches of food in it too.

u/neogohan · 2 pointsr/IndianFood

Do you have any Eastern markets nearby? I'm in a larger city (Nashville), and there are plenty of Indian, Chinese, Thai, Vietnamese, and other such grocers. You can get cheap authentic spices at these places. And really once you've got the spices, you're 80% of the way there.

Another useful thing to pick up is a pressure cooker. Many recipes implement cooking with these, and they're relatively cheap. I recommend one like this which has ample room (6qt) and is stainless steel.

Lastly, find some good recipes. I've become a big fan of VegRecipesofIndia despite being a pretty big carnivore. The restaurant-style dal makhani and rajma masala recipes are great and highly recommended.

u/Aerys1 · 2 pointsr/Random_Acts_Of_Amazon

Cast iron skillet is relatable to bombs in that if the bomb is ever dropped you are going to need versatile things. This can serve as a nice heavy hat to protect your head from zombies or other mutations. It can cook your meal, and its a great impromptu weapon as well, it also makes a nice Bong sound when struck, which kinda sounds like bomb!

Change jar

u/MrDrProfAidan · 2 pointsr/minimalism

I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.


TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.


This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.


First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients


First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.


Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.


Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.


Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.


Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.


Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.

u/mwb1100 · 2 pointsr/castiron

For whatever it's worth, you can get a similar set of Lodge pans from Amazon for about $12 more (but only one silicon handle cover instead of 3):


Lodge 12 inch with silicone holder:

Lodge 10.25 inch:

Lodge 8 inch:



u/roastbeefskins · 2 pointsr/GifRecipes
u/dogfacedpajamas · 2 pointsr/Random_Acts_Of_Amazon

Do you have a cast iron pan? People rave about them, so I think we should try them! There's a 10.25 inch one with Prime for $16.

u/pease_pudding · 2 pointsr/castiron

Get a Lodge pan from Amazon. Despite being a great brand they are really dirt cheap.

Or maybe you're looking for enamelled?

u/devtastic · 2 pointsr/britishproblems

A skillet is just a frying pan. In the US they use skillet, frying pan and fry pan pretty interchangeably. In the UK we often use skillet for non enamelled cast iron frying pans as they will likely have been imported from the USA (or were made for the US market, or were inspired by it) so keep the name, e.g., "Lodge 26.04 cm / 10.25 inch Cast Iron Round Skillet/Frying Pan" on Amazon UK is made in the USA so keeps the name.

I mentioned "non enamelled" because we still call Le Creuset enamelled ones frying pans here even though they are skillets in the US, e.g.,

Le Creuset Signature Iron Handle Skillet (Amazon US) vs CAST IRON FRYING PAN (Le Creuset UK).

A "cast iron griddle pan" is just a "cast iron griddle pan" or maybe "grill pan" if you prefer. It's a frying pan with ridges.

u/hotandchevy · 2 pointsr/castiron

Amazon was a bit less than $30CAD when I ordered it for a 10" Lodge preseasoned shipped to my hands. It's been excellent. I'd imagine it'll be cheaper in the states.

EDIT: Oh I see you're a Canuck! Also check out the camping section of Canadian Tire. I saw a fantastic size I want there 7" which is awesome for when I work nights and I can cook myself breakfast like a brekky wrap or shakshuka or whatever, it was like $15.99, but I can't remember how much the bigger ones were.

u/mewfasa · 2 pointsr/Random_Acts_Of_Amazon

Now this is a conversation I can get in on.

Let's begin with my stainless steel measuring cups. I bake a lot so these are so useful. The 1/8 cup comes in so much more use than I ever imagined it would. And they're just so much nicer than plastic ones. I want to get a set of stainless steel measuring spoons but haven't yet.

Next, I would probably say my French Press. Coffee is important, and my French Press makes some delicious coffee.

I absolutely love this skillet. Works like magic.

I also recommend this 3 tier cooling rack to everyone. It's so useful and stores so well.

In the fall/winter I use my crock pot a whole lot. I also find having large mason jars to be useful for storing food, though I also have this tupperware.

Finally, my KitchenAid stand mixer. Self explanatory. It's fucking awesome. I just want to spend every waking moment putting it to good use and baking everything under the sun.

Let's do it in the kitchen.

u/sowie_buddy · 2 pointsr/BuyItForLife

ok i will offer you two BIFL versions. the first one being BIFL on a budget and the second being a much higher dollar BIFL cost.

quality on a budget-

higher dollar items include-

I own the cheaper BIFL items i listed and they have been AMAZING so far. you really cant beat the quality/ price ratio for the cheaper things i listed. if you want a better chef knife all the options i gave you would be excellent but just know that you could go crazy looking at all the different brands.

u/SayuriSati · 2 pointsr/Random_Acts_Of_Amazon

I decided to stalk /u/call_mecthulhu's wishlist. Fun fact about /u/call_mecthulhu, they have a lot of the same interests as me and I even added some items (SFW and NSFW) =P to my wishlist because of their wishlists. =D

I noticed this was listed as a highest priority, but since that is practical and not fun...I'll also say this or this.

...I always feel like somebody's watching meee...

u/call_me_cthulhu_ · 2 pointsr/Random_Acts_Of_Amazon

Because I also love the Doctor, "It seems to me there's so much more to the world than the average eye is allowed to see. I believe, if you look hard, there are more wonders in this universe than you could ever have dreamt of" (Vincent Van Gogh to the Doctor).
If I win I'd love this.
Sidney Crosby is bad and he should feel bad

u/zajhein · 2 pointsr/food

For anyone who is curious, Amazon has a pretty cheap pre-seasoned pan, goes around $16-$20 and is a very good pan if you learn how to take care of cast iron. It's not hard but like knives, takes a little care.

I don't use it too much because I cook mostly for myself and don't need to use such a large pan for the majority of dishes, but there are smaller sizes that are even cheaper out there. I prefer my somewhat lighter hard anodized pans that don't stick and keep a nice even heat.

I'm sure all clad are nice but way too expensive, because you're paying for the name brand and they know it. As for in college, unless you're living in a shared house you won't have a good enough kitchen to use them in and they'll probably get dropped or misused if they're left anywhere that someone else can use them.

u/jcy · 2 pointsr/cookingforbeginners

what do you think of this skillet? it has the highest amazon rating i've ever seen for 4000+ reviews

u/anelephantsatonpaul · 2 pointsr/Cooking

3 pans I use the most:
Iron Skillet. It's good for manly items like steaks. Also a grill pan now that I think of it. Skillet with a cover, I use this the most. When a recipe says you need to cover your skillet and simmer, this is the guy for you. Dutch Oven, this pan is my favorite. It's really good for a lot of recipes. This one would probably be the last on the list, because I would consider it advanced, because you use it to braise meat, but you could use a crock pot and it would be much easier.

Note: I just picked links for pictures, I'm not recommending these specifically

u/lostinstl · 2 pointsr/food

I bought this one, and cook just about everything in it.

u/e_claire · 2 pointsr/food

I used this recipe. It was my first time!

Accidentally put only 1/4 cup packed light-brown sugar instead of 3/4. Oops. But actually, it still came out great and resulted in a cookie that didn't taste overly sweet! I added extra chocolate chips.

My skillet.

u/FuckGrammar · 2 pointsr/BuyItForLife
u/Karebear921 · 2 pointsr/Random_Acts_Of_Amazon

1.) [Something that is grey.] (

2.) [Something reminiscent of rain.] (

3.) [Something food related that is unusual.] (

4.) [Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!)] ( For my daughter, so she doesn't melt in the car.

5.) [A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it!] ( Well, I haven't read this one yet, but I read her last book, Me Before You, a few months ago and LOVED it.

6.) [An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related!] (

7.) [Something related to cats.] (

8.) [Something that is not useful, but so beautiful you must have it.] (

9.) [A movie everyone should watch at least once in their life. Why?]
( Because Colin Firth.

10.) [Something that would be useful when the zombies attack. Explain.] ( Well, if I had to survive on my WL items alone, I would surely die. BUT, I figure this could at least come in handy to cook over open fires and it is the most weapon-like thing on my list.

11.) [Something that would have a profound impact on your life and help you to achieve your current goals.] ( Gotta get off the baby weight!

12.) [One of those pesky Add-On items.] (

13.) [The most expensive thing on your list. Your dream item. Why?] ( Maybe not my dream item, but the most expensive for sure. My husband and I love biking, but right now I'm sidelined since we have a 1 year old. This would let us all go!

14.) [Something bigger than a bread box.] (

15.) [Something smaller than a golf ball.] (

16.) [Something that smells wonderful.] (

17.) [A (SFW) toy.] (

18.) [Something that would be helpful for going back to school.] ( If you are going to school to become a baker.

19.) [Something related to your current obsession, whatever that may be.] ( Making my own sprouted nut butters!!

20.) [Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand.]
( Because tiny Super Friends in cars are awesome for raising a baby nerd. (On a related note, this question made me realize that I am boring and practical.)

fear cuts deeper than swords

u/zerostyle · 2 pointsr/everymanshouldknow

As little as possible. The more crap you have, the more it weighs you down.
That said, every home needs some necessities to get by. For me those generally involve cooking, sleeping, and repairs. I just finished watching Parks & Rec and am in a bit of a Ron Swanson mood.

For the kitchen (all recommended by America's Test Kitchen):

Victorinox 8" Chef's Knife

Victorinox Paring knife

CDN Instant Read Thermometer

Lodge 12" skillet - cheap and will last you forever

Crockpot, 6qt - the one kitchen appliance I'd cheat with. Easy delicious meals. Toss in a cheap cut of meat (chuck roast, etc), salt, pepper, garlic, onions, carrots, whatever. Let it sit for 6-8 hours. Dinner for 3 meals.


I'd probably just pick up a cheap set of craftsman stuff (screwdrivers, hammer, sockets, pliers). Splurge on the ratchet and any power tools you need:

Bahco 3/8" ratchet - same as snapon F80 at 1/2 the price

Other misc. tools that are quite handy:

Magnetic stud finder - in a new place you're going to be hanging pictures, installing shelving, and mounting curtain rods. These are dirt cheap and super convenient.

Multimeter - Flukes will last you for life. If you need to do any electrical work, these are great. If you don't want to splurge up front just borrow them or buy a cheap $15 one at home depot.


Get comfortable pillows and nice sheets. Don't get all caught up in the 1000 thread count crap, it's a hoax. Just get at least 400tc or so, and preferably egyptian or pima cotton. My favorite sheets are actually a super cheapo brand that are 60% cotton 40% polyester. I prefer them because they feel more "smooth and cool" rather than "soft and warm".

Obviously get real furniture: dresser, bed with headboard, etc.


I won't go into too much detail here, but consider cutting the cord (/r/cordcutters).

A cheap Roku3 + netflix + an OTA antenna can go a long way.

If you have a lot of pictures/media/etc, don't forget about backups. I'd look into an inexpensive NAS, or at least a USB harddrive. They are dirt cheap and worth the insurance.


Lastly, don't forget renters or homeowners insurance. If you are renting, you can get rather good coverage for quite cheap. I just paid around $50 for 12 months of coverage on my apartment ($15k coverage, $1k deductible). I shopped around at 5 different places and Amica came out the cheapest by FAR.

Other than that, you don't need much. Buy less crap. Don't buy some $50 automatic electronic wine opener when a $1 wine key will do the job. Same for a can opener.

u/dailycavalier · 2 pointsr/Paleo

Yep, I was able to cook them just on the skillet. Highly recommend forming smaller meatballs (1.5" diameter) so they cook faster. I also use a cast iron skillet, so the heat is perfectly distributed. Definitely get one if you don't have one.

I cooked the meatballs on medium heat for 5 minutes and then simmered for 5 minutes after adding the curry sauce ingredients.

u/djwonderful · 2 pointsr/MushroomGrowers

I borrow one that is similar to this guy:

I use it for agar. Have to put a few canning rings down to elevate it. I tried a few bags inside, every single time they melt to the side of the pressure cooker. It just gets too hot on the sides.

I've never seen a pressure cooker of any kind in my local good will.

I have 2 of these. They work awesome:

Of course all American is the best you can buy:

I have 1 of those too.

u/eto_samoe · 2 pointsr/WTF

There's lots of sites about DIY canning. Here's one with a tutorial. We got a pressure canner like this.

We like canning boneless skinless chicken breasts because the canning process if very simple and you can just pull it out, cut it up, and dump it into pasta or whatever without any extra prep time except what it takes to warm it up. We do dozens of jars at a time and you can reuse the jars. Once you have the supplies, there is very little cost except the electricity or gas for your stove. Canning takes a little extra work upfront, but it's really nice to always have meat and other goods handy without worrying about spoilage or freezer burn. Since you canned it yourself, you know what's going into your food, don't have to worry about unknown preservatives, etc.

u/ImmortanGreg · 2 pointsr/druggardening

You mentioned the presto 23qt. Are you talking about this?

Presto 01781 23-Quart Pressure Canner and Cooker

My local store has that on sale for quite a steal. I just saw it listed primarily as a pressure canner and initially dismissed it. I could easily pick that up and be within budget because of the deal on it!

u/Muskrat121 · 2 pointsr/Canning

Do not use all in ones for pressure canning

Pressure canners can be used to cook. But pressure cookers should never be used to can.

I bought this one back in December and I'd reccomend it:

Presto 01781 23-Quart Pressure Canner and Cooker

u/consciousmimd · 2 pointsr/shrooms

Presto 01781 23-Quart Pressure Canner and Cooker

u/caineson_sabina · 2 pointsr/shrooms

nice move on the temp controller for your first time! Took me several run throughs before I stepped up to it. I'd invest in a PC sooner than later ;) Looks good!


u/newtohomebrewing · 2 pointsr/Homebrewing

Great point. Mine is a canner (this one: so I’ve not paid attention to making the distinction since I wrote this for myself. I’ll update it to clarify since these instructions are out for public use. Thanks.

u/DarkChyld · 2 pointsr/Cooking

For a good non-stick, I'd go with a cheap one. The one recommended around here is the T-fal 12.5 Professional. I got one and I'm really happy with it.

u/Navel_Linty · 2 pointsr/Cooking

After ATK gave it a good review, I bought a TFAL Professional and I've been very happy with it. Heats evenly, nothing sticks to it and it didn't cost too much.

u/Chasmosaur · 2 pointsr/Cooking

I just looked it up at Cook's Illustrated - in their two non-stick categories ("Inexpensive Nonstick Skillets" and "Small Nonstick Saucepans") they don't seem to recommend the Cuisinart nonstick pans. They didn't seem to hold up, and lost their "nonstickiness" pretty quickly. :(

For the Inexpensive Nonsticks (from Sept, 2010), they liked the 12.5 inch T-Fal Professional Total Nonstick Fry Pan.

For the "Small Nonstick Saucepans" (from March, 2006), they liked a couple of different ones, but the 2 1/2 quart Calphalon was at the top and surprisingly affordable.

ETA - I took a "meats and sauces" class from a chef a few years ago. He said he wasn't generally a fan of non-stick, though he understood why home chefs used them. He thought there wasn't a substitute for a good stainless steel pan that was well heated and oiled. I know I've adopted that for cooking meats, and I get a better result. But I don't make a lot of eggs (not a huge fan), so I'm not sure if that's practical.

u/mombutt · 2 pointsr/AskCulinary

I finally bought the T Fal Professional after watching the Test Kithen guys use it for years and claim how great it is. I'm pretty mad that I hadn't one a few years ago. And it's only $28

Here's their review of Pans

u/touchmystuffIkillyou · 2 pointsr/Cooking

The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.

Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.

$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:

  1. Knives (Victorinox Fibrox)Amazon This is a decent starter set that will give you versatility starting off. Add as you go.
  2. Pots and Pans - All clad is the BIFL industry standard. I have them and love them. But a set will crush your budget. A starting set will usually be cheaper than one-piece at a time. For your budget I'd recommend the Tramontina tri-ply wich ATK rated highly right next to All Clad. At around $140, it's a great set. Also, get a non-stick skillet and whatever other non-stick pieces you can afford. The best rated non-stick cookware (better than All Clad, I've had both) is good old Tfal. Ask for the All Clad Stainless stuff if you ever get married.
  3. Food Storage - I consider good food storage to be a kitchen basic, and the I like Snapware Airtight. But if the budget is tight, you can probably get buy on Gladware for a while.
  4. Other Tools - This list should get you started without too much "fluff"
    vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
  5. Bakeware - at a minimum, get 2 commercial style aluminum sheet pans and I recommend 2 silpats to fit. These will make flawless cookies, roast vegetables, whatever in the oven. I'd also get some wire racks to fit as well. The rest depends on what you want to bake.
  6. Small Appliances - this is where it gets tricky. Remember, focus on multi-purpose machines. I'd rather have one high-quality electric motor than many cheap ones - less to break. The first appliance I would buy are: a stand mixer (kitchen aid), a food processor(cuisinart), a blender (my favorite value, the new Oster Versa (a Vitamix without the price tag).
  7. Dinnerware, Flatware and Glasses - Stick with classic stuff. White plates never go out of style and make the food "pop". Doesn't need to be expensive now.

    I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.
u/Placeb · 2 pointsr/Frugal

FWIW, the T-FAL E93808 nonstick pan is Cook's Illustrated #1 nonstick pan, and has more than a thousand 5-star reviews on Amazon, where it is currently about $25. I own two of these and I can tell you they are my "go to" pans, have performed flawlessly over several years - they heat incredibly evenly, and outperform pans that cost me a LOT more money (I am an AVID home cook). Amortized over the lifespan of these pans, you're paying probably 20-30 cents a month for them - they definitely seem like a frugal choice. Here's the link to Amazon (though I think you'll find them elsewhere as well):

u/taxxus · 2 pointsr/food

The food looks amazing, but you seriously need a new nonstick pan. The stuff that's flaking off and getting into your food is not something you want to be ingesting on a daily basis.

Both of these are oven safe, dishwasher safe, and metal utensil resistant. Recommended by Test Kitchen, and I love mine.

u/barlister · 2 pointsr/Cooking

There isn't any point to an expensive non-stick pan.

The best rated one I could find was a T-Fal pan that was highly rated on amazon and tested very well on America's Test Kitchen.

Edit: to be clear I have had this pan for over a year (maybe two at the most?) and have used it twice a day, and expect to have to replace it soon, so take that for what you will.

u/ROMconstruct · 2 pointsr/Cooking

Do you need an omelette pan specifically, or will any non-stick pan do? America's Test Kitchen has taught me that no non-stick surface is permanent, and the more you use it, the faster it will wear out. So although their highest rated pan is an expensive All-Clad, they actually recommend a much less expensive (but almost as good) pan that is cheap to replace when the non-stick coating starts to wear off.

The T-fal Professional Total non-stick for $30

Seems very highly reviewed, and will probably replace my All-Clad non-stick when it starts to stick.

u/monkeyfrets · 2 pointsr/castiron

Might be treason here, but this (Matfer Bourgeat 062005 Black Steel Round Frying Pan, 11 7/8-Inch, Gray my go to pan for most everything....though I use a hard anodized pan for my omelets...

u/I_eat_satans_ass · 2 pointsr/food

Carbon steel is my GO TO pan for damn near everything now. I fry my bacon in it, then my eggs. I'll use it for quesadillas, burgers, grilled cheese, etc. I haven't had my stainless pans out of the cupboard in at least a month. My cast iron pan is now reserved for potatoes, perogies, cornbread, and anything where my carbon steel pan is a bit small. I do reccommend a proper french pan over the lodge ones. They're much smoother, and Matfer Bourgeat welds the handles so you don't have rivets on the inside of the pan (I prefer that for egg pans) I have the 9 1/2" pan which is big enough to cook 4 half strips of bacon, fry an egg or two (I've had 3 in there, but if you do that you're gonna have them in weird shapes instead of being round. IDGAF, but you might). I'm currently preparing a 10 1/2" pan for my mom's mother's day gift, and I'd probably recommend that one as an egg pan. I'll do 6 half strips of bacon in it, and 3 eggs with no space issues. It seems to be the right size if you're cooking for more than just yourself. Then again, you might as well but a few because they are awesome.

u/freebullets · 2 pointsr/castiron

I have one of these sitting on my stove filled with fry oil 24/7. It's a good life.

u/Flipper321 · 2 pointsr/Breadit

I use this.

u/alwaysindenial · 2 pointsr/Breadit

This is what I'm getting. The advantage of a combo cooker is that you can use that skillet side as the base where you place the dough. This makes it much easier to load, especially if you are going to want to move on to scored loafs.

u/TwistedViking · 2 pointsr/Cooking

This could get long.

> Skillet -

That's not so much a skillet as it is a dutch oven, despite what they're calling it (unless this is a UK/US thing). It's an absolutely fantastic piece of gear though, but for other reasons. The fact that the lid can be used as both a casserole dish and a skillet increases its versatility. I wouldn't say necessary but very useful if you can get it in your budget. Dutch oven cooking is fantastic and a lot of people have started using them for baking bread, thanks to Jim Leahy.

> Smaller frying pan -

That is probably too small to be your only one. All my numbers are in freedom units but that one's just under 8 inches. For only one frying pan or skillet, I'd say something closer to 12 inches or...~30cm? It's not even 7am, I'm trying to math. Maybe this one. I've used their stuff in the past, it's not bad as long as you take care of it.

> Smaller saucepan -

That isn't really a saucepan, but that's the type of pot I was talking about. I'd say a bigger one of those, I've never seen one not measured in volume. Apparently, all the UK stuff I'm seeing is measured in diameter. As for the actual saucepan, I'd suggest you get something stainless like this. It looks to have a pretty solid, heavy bottom.

But, for a larger pot, this is more along the lines of what I was talking about. You can use this for soups, pasta, smaller quantities of stock and, since it looks like it's oven safe to probably 180C, would work for braises as well.

Keep in mind that I can't speak for any of these items firsthand but that skillet or the dutch oven (which you'll have forever if you take care of it well). However, if you bought those two items plus the saucepan and larger casserole pot I linked, you'd certainly have enough to get started, still come in at well under your £150 mark, and not end up with crap you won't use.

Later on down the road, add a heavy bottom 30cm stainless steel sautee pan with lid.

u/hvacsportsdad · 2 pointsr/castiron

The question is what can you not do with a dutch oven especially the double dutch oven with skillet lid? This is what I have and love using it for anything you can use normal stock pot for, skillet, ect.

u/slm4996 · 2 pointsr/castiron

I own a lodge that is very similar, its just missing the texture on the lid/griddle.

u/estherfm · 2 pointsr/Random_Acts_Of_Amazon

Summertime and the livin' is easy

Here's a beach in Tel Aviv, Israel. I took this picture when I went with some friends for my 16th birthday.

Here's a little tiny skillet (Kitchen wishlist) that would be perfect for making eggs over the campfire in the morning :)

u/majetn · 2 pointsr/WeWantPlates

I found it for $4.99 on Amazon. And now I probably have to buy it, just because.

u/indoobitably · 2 pointsr/funny

I've replaced every piece of expensive nonstick with dirt cheap cast iron. Who wants to screw around with overly fancy pans that can't be used in an oven or on the bbq grill.

I also don't understand why seasoning them is such a big deal.

u/WTH_is_a_gigawatt · 2 pointsr/WaltDisneyWorld
u/kb1976 · 2 pointsr/Cooking

All y'all might want to try these mini egg skillets. They produce an egg about the same size as a ring. No leak. Can use for other things.

u/notyourcinderella · 2 pointsr/Random_Acts_Of_Amazon

A miniature (3.5 inch) skillet! It's so cute and my husband would love it.

(It's on my Apartment Stuff list)

u/dskatz2 · 2 pointsr/Cooking

If you want to save money, go with the Lodge Logic one--honestly, it works just as well as the Le Creuset (I have two--the smaller is Le Creuset) but is wayyyyyyy cheaper.

$45 at Amazon

u/Sinitron2000 · 2 pointsr/slowcooking

This isn't a crock pot but I find this works better than all the crock pots I've had in the past and it's much more multi-purpose... minus a warm setting. Reasonably priced and on par with top end Le Cruset. My suggestion is the Lodge Dutch Oven

u/throwdemawaaay · 2 pointsr/Cooking
  1. You'll probably want at least one non stick pan for eggs. Teflon is not harmful provided it's not heated to around 500F. It's used in medical implants and is totally inert in the body.
  2. Generally it's better to go for quality, but you don't have to go all out. For any of the big premium price names, there's a mid priced brand that's virtually the same product. Stuff on the very low end tends to be trash.
  3. You should have around a 10" nonstick pan, an oven safe 12" pan you can use at high temperatures, a 4-6 quart pot or dutch oven, and maybe a larger stock pot. Supplant that with some baking sheets and you've got enough to cook for 4-6 people or so.
  5. I'd say follow your interest in recipes more than anything. Motivation is a big deal, and if you think the food is boring you'll be tempted by the drive through.
u/RondaSwanson · 2 pointsr/weddingplanning

I actually bought one of the Lodge enameled dutch oven and it is THE TITS. I bought it before I met my FH and since I've moved in with the boy even he's converted. My boyfriend and I use it weekly and it is fantastic. It really keeps the heat and cooks things evenly and cleans up really well. This is the one I have:

u/60secs · 2 pointsr/Cooking

If you want to use one pot for almost everything just spend $60 and get a lodge enameled cast iron. It goes from stovetop to oven to fridge. You can use it to sautee, roast, stew and bake.

The places where regular cast iron wins are fire and broiling. For frying, electric fryer with temp control is only way to go.

u/MeghanAM · 2 pointsr/Random_Acts_Of_Amazon

I marked things with a [w] if they're on my WL!

  1. Something that is grey. China Glaze Polish Ecollection Recycle [w]

  2. Something reminiscent of rain. Hehe, a watering can [w]

  3. Something food related that is unusual. Miracle Noodles - they're these weird low-carb noodles [w]

  4. Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!) LARPing Book for my friend Dennis. His is missing several pages, which is very frustrating to him. He's endlessly dear to me. [w]

  5. A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it! Other People's Love Letters - doesn't that just sound romantic? :D [w]

  6. An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related! Mickey Mouse Cookies!

  7. Something related to cats. I love cats! (keep this SFW, you know who you are...) SmartCat [w]

  8. Something that is not useful, but so beautiful you must have it. Triple heart necklace <3 [w]

  9. A movie everyone should watch at least once in their life. Why? Love Me If You Dare. Everyone should have more French film in their lives. It's a beautiful, artistic, funny, romantic movie. The main characters are hot.

  10. Something that would be useful when the zombies attack. Explain. Cast Iron is heavy! [w]

  11. Something that would have a profound impact on your life and help you to achieve your current goals. For exercise, way easier on my knees than the treadmill [w]

  12. One of those pesky Add-On items. Awesome fabric softener - and I really want it, too! [w]

  13. The most expensive thing on your list. Your dream item. Why? A Roomba. I have pets. I need to vacuum more often. I'm lazy. Also he would be my robot butler friend. I'd name him Alfred or Jeeves or Pennyworth. My cats would be afraid of him. [w]

  14. Something bigger than a bread box. A mattress is quite a bit bigger! [w]

  15. Something smaller than a golf ball. Pearl earrings [w]

  16. Something that smells wonderful. Lilac and Lilies! [w]

  17. A (SFW) toy. Cat toy! [w]

  18. Something that would be helpful for going back to school. Chromebook! It's actually for when my husband starts college. [w]

  19. Something related to your current obsession, whatever that may be. Filter for my new fishtank! [w]

  20. Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand. Electric bike so, my comment on this is: “Theoretically I would like to bike. Realistically I'd like to bike, except up hills. Oh, here we are!”. Right?! Also what they sell electric bikes on Amazon? Damn! [w]


    Oregon Chai!
u/Felibarr · 2 pointsr/Cooking

Even at 50% off a Le Creuset dutch oven is 150-200 dollar range. If you're looking for an enameled cast iron dutch/french oven, I have been using a Lodge enamel dutch oven for years and it is fantastic and has done flawless work for me.

I'm not going to spend a bunch of time making comparisons, just read the reviews on Amazon.

The red color is currently on sale for $60 flat. Save yourself a hundred and some odd bucks, while not losing out on any quality, and buy a good knife.

Edit: $60 for the 6 quart, $72 for the 7 1/2 quart.

u/brinclhof98 · 2 pointsr/Breadit

French dutch ovens can be expensive, but if you settle for a Lodge dutch oven, it'll be a fraction of the cost. I personally own one and I picked it up for about $60. Works great.

u/sethgoodman46 · 2 pointsr/food

It is a Lodge dutch oven. The one pictured here is the 6 qt, and it is big enough for most things. You can buy them from the Lodge website, but got mine from amazon. I prefer the Lodge enamel coated ones to the Le Cruset ones, an they are a fraction of the price.

u/abusche · 2 pointsr/Homebrewing

same here, this one
seems to be just the right size. 10 gal would be stretching it.

u/protectedPat · 2 pointsr/Homebrewing

.9mm = ~20 gauge, the same thickness as midrange pots such as this, which have been deemed good for brewing. :)

u/fenra · 2 pointsr/Homebrewing

That's exactly what I did.

Actually, if you already have that much budgeted, this is the kettle I got for BIAB, and I'm very happy with it after 2 brews in it.

u/ellusiveidea · 2 pointsr/Homebrewing

I think it depends on what you want to do. If all you are going to do is 5 gallon extract then what you are looking at is likely fine.

If you decide to go to BIAB and want to do a full volume mash, then 8 gallons is going to be tight. You could always go the route of a separate mash tun in which case the 8 gallon boil kettle would be fine.

I was about to buy the same combo you are looking at when the Bayou Classic SS 44 qt was offered for sale on Amazon for $52. At that price it was a no brainer. It is currently offered on Amazon at $82 - not sure how often it goes on sale.

For a burner I picked up the bayou classic sq14. Seems like plenty of homebrewers use it with no problem. So far I have only fired it up to burn off the paint on the stand. I heated around 8 gallons of cold water to almost boiling (small bubbles) in around 20 minutes. I didn't take it to a boil as I was only interested in burning off the paint and didn't want to waste propane. I am confident this burner will work just fine. It runs around $40 on Amazon.

EDIT: I should probably add that I bought the combo above with the intention of continuing to extract brew then look to get a BIAB bag and try some all grain. The 11 gallon size should let me do both.

EDIT 2: Just finished a full boil extract kit (a porter) with steeping grains. The sq14 burner has no problem bringing 6 gallons to a rolling boil on full blast. Once it was boiling it was no problem to back off on the regulator quite a bit to maintain a boil. The wort is in an ale pale with a packet of safale 04 yeast. I'm looking forward to tasting this in a few weeks. I had no worries about a boil over with the 44 qt bayou classic ss kettle. If you can wait you might want to keep an eye on pricing on Amazon to see if it drops again in price. I'm glad I went this route to give me flexibility.

u/hello_my_name_is_dog · 2 pointsr/Homebrewing

Any recommendations on a 10 gallon kettle that isn't too expensive? LBHS only has Blichmann stuff for $400+ or "economy kettles". I don't want something terrible but hoping something exists around $100 that can last me a few years at least that I can add my own spigot to down the road.

Not sure what to even look for really, so does anyone have recommendations or any feedback on this one?

Or should I go for a turkey fryer?

u/twolfcale · 2 pointsr/Homebrewing

That's a popular option to get you started, but it depends on what size kettle/batches you want!

u/d3dsol · 2 pointsr/Homebrewing

I have been doing 5 gallon batches, but I will probably move up to ~7.5 My kettle. I brew outside pretty much exclusively now.

u/jomebrew · 2 pointsr/Homebrewing

This is $72 prime

Weldless ball valve is $18 prime

$90 is a good deal.

u/Fogsmasher · 2 pointsr/AskAnAmerican

>What do you mean by steaming it?

I have a platform, something like this buts flat. I put that in the bottom of a large pot, put a little water in there, slap on the lid and you have enough space to reheat an entire plate of food in a few minutes.

It's better too because you avoid the scalding outside and frozen inside you get with a microwave.

u/leuthil · 2 pointsr/instantpot

I bought this steamer basket. Works pretty well and fits in the DUO60.

Doesn't seem to be available on, sorry if you are from the US :(. But I'm sure something like this or this would be almost exactly the same.

u/speed3_freak · 2 pointsr/fitmeals

Get you something like this and steam it instead of boil it. Much better flavor IMO, and much less watery.

u/Roland_Deschain2 · 2 pointsr/instantpot

What the others said. They peel ridiculously easy, the texture of the whites is ideal, and the yolks are creamy and delicious. I do 5 minutes on high vs 6, but the real key is the ice bath immediately after quick release. I let them sit in a bowl of ice water for about 15 minutes to completely stop the cooking process. Perfectly yellow yolks with no hint of green.

Oh, and a vegetable steamer basket like this one allows me to cook about 18 eggs at a time in a nice little stack.

u/ChivalrysBastard · 2 pointsr/AskCulinary

And they're dirt cheap link

u/fresh_leaf · 2 pointsr/Homebrewing

I ended up going with this pot from AIH and adding a ball valve from Though it seems to be out of stock right now. Another one I looked at was the Bayou Classic, which goes for a similar price and has a ball valve pre-installed, you'd just need to add a hose barb. AIH also has 15gal keggles for $99 too. Those are probably the best deals if you don't DIY... FYI I personally don't see the point in a false bottom or therm on a boil kettle - maybe if you're doing BIAB a therm might be nice for mash temps, but still not entirely necessary IMO. Both the pots I linked are marked which will give you a rough idea of volume in the kettle, but if you go with a keggle installing a sight glass would probably be handy.

u/kzoostout · 2 pointsr/Homebrewing

If you are looking to save some cash, I've been happy with my 16 gallon Bayou Classic. The only con that I can possibly see is it isn't tri-ply, but I've never had any issues with scorching or anything. I upgraded my ball valve to a three piece and installed a side pickup from

u/SeventhMagus · 2 pointsr/Homebrewing

How about a pot for $140 for 10 gallon batches?

I've got this guy, but I only use him for mashing because he doesn't fit on the stove.

I use a tall boy 8 gallon, which is like $100 or so, but I think if you want to pay a little more go for the ones with a ball valve so you can use a better chiller.

If you feel like you need a thermometer get a javelin for another $25. I don't see much use -- by the time I'm going to upgrade enough to warrant a huge thermometer on the pot and do something with it, I'm probably going to have a HERMS anyways so I'd need a digital one.

u/highphive · 2 pointsr/Homebrewing

I just bought this one that's twice the size for about the same price:

you lose the thermometer, but that's not a problem for me. Like other's are saying, you really want at least a 10gal for 5 gallon batches.

u/UnsungSavior16 · 2 pointsr/Homebrewing

Ha I will when it's built! It's actually all planned out now, just buying the pieces up. I think I can still help though.

Here is an image of brianj's kettle, from a post he did on BrewUnited. Those are two 1500W ULWD heating elements, exactly the same as my build.

I'm going to be using a 16 gallon bayou kettle with a custom brew bag, and use the associated false bottom.

That false bottom will keep the grains off of the heating elements, and there will still be enough space for high gravity BIAB batches (4.5 gallon average batch size).

I use an Auberin PID controller with two 40A SSRs and a 25A SSVR (also from auberin) that will regulate the intensity of one of the elements. You probably already have this all set up already, so it's more of an informational thing.

The re-circulation is probably the part you're worried about:

  • Use a chugger pump, and you can attach a SS ball valve if you'd like to regulate the flow. I do.

  • Camlock Disconnects are your friend.

  • Use a loc line in the keggle, and it'll float on top of the mash. You can also just set up a fly sparge type system.

    I would head over to /u/mchrispen's blog, he has some great pictures of his system and it sounds similar to what you're hoping to do (purely from a re circulation standpoint). It uses keggles.
u/Jendall · 2 pointsr/Homebrewing

Kettle, not burner.

someone just posted this on r/homebrewing, amazing price for a good brand.

u/Inspiredmill · 2 pointsr/Homebrewing

I just got this kettle
Bayou Classic 1064 Stainless 16-Gallon Stockpot with Spigot and Vented Lid

At 16 gallons with weldless value it's not a bad price to do a mashturn and boil kettle for $260 I believe it's a single ply bottom so you would have to watch closer about scorching but that saves you some money to buy other toys and fittings.
I spent a few bucks on modding my kettle with temp probe, down tube and a recirculating fitting. I would like to add maybe a hop blocker to it.

Maybe pick this up for up for your sparger

Bayou Classic 1032 Stainless 8-Gallon Stockpot with Spigot and Vented Lid

I run an outdoor gourmet 24" but it's only 55k btu so it takes few mins to get to temp, I been wanting to get a banjo type burner maybe a anvil or blichmann hellfire.

I still like the false bottom you picked out as I don't care for how bc does theirs.

My next step is I am building a keggle for my hlt and adding a herms coil to it.

u/veggiter · 2 pointsr/Homebrewing

I've only brewed twice with extract, but I'd like to get into all grain, at least starting with biab.

The pot I use now is pretty small, so I'm thinking I want to get a new one that would be good for biab, but that I could potentionally still use for other methods in the future if I feel like it or want to make a larger quantity or something higher gravity.

I was looking at something like [this] ( or one of these but I'm wondering if it makes sense to get it tricked out with the false bottom and the thermometer and stuff. Are those kettles and acessories that would lend themselves to the different methods?

Also, are the built in thermometers really always shit, and am I really better off getting a thermapen? I'm not super concerned about price (within reason), but for some reason I need convincing or clarification on the thermometer.

One other thing: what kind of bag should I get?


Edit: fixed links

u/officeboy · 2 pointsr/Homebrewing

I'm in the same boat, looking to move from 8gal pot to 12-15 Here is the stuff I have had in my Amazon cart for the last 4 months.

u/vauntedsexboat · 2 pointsr/Homebrewing

I was looking at this one a few months back, but I wound up getting a much larger kettle without the built-in thermometer for roughly the same price.

It seemed like the ones with a thermometer were massively more expensive for the same volume, and on the handful of times I've used other people's built-in thermometers I haven't found them terribly accurate (although I'm assuming they can be calibrated). I just use a $10 candy thermometer that I check every so often so make sure it's still accurate.

u/gfink · 2 pointsr/Homebrewing

I've recently bought nicer equipment to homebrew with. I now have a nice propane burner, and 16gal stockpot with weldless spigot. (For reference this is the burner:

and this is the stock pot:

The last step for moving my brewing setup outside is a wort chiller.

My first question is do I need a wort chiller at this point if I still want to do some 5gal extract brews? I figure with a 2.5-3 gal boil volume, the burner and 16gal pot might be extreme overkill.

At some point I would like to do 5gal all grain batches or at least BIAB, which I think needs the wort chiller at a minimum to cool properly.

My second question is will a 25in premade wort chiller fit properly or do I need to make my own, assuming the chiller needs to hang above the sediment, and not lay on the bottom of the pot.

Edit: I was doing some more research, and I decided to go with this:

I think it will do the job, and avoid any issues fitting or making an immersion chiller.

u/gummy_bear_time · 2 pointsr/GiftIdeas

Do you cook? I like the idea of getting something for the kitchen because you can think of your mom every time you use it to make a meal. Well-made cast iron pans are supposed to last forever - Le Creuset cast iron mini-dutch oven. All-Clad is another brand known for making products that last a lifetime.

If cooking if not your jam, check out r/BuyItForLife, specifically their sidebar, for other ideas.

u/wee0x1b · 2 pointsr/Cooking

I'd go buy a nice 12" frying pan, a saute pan and a pot. This pan will last practically forever. I've had one for 15 years, it gets used almost every day. Still going strong.

u/james92627 · 2 pointsr/keto

Outstanding! For a cast iron skillet, the Lodge brand at Amazon is an especially good value.

u/thehumanbeanist · 2 pointsr/Cooking

/r/cheapmeals & /r/eatcheapandhealthy : Good place to find recipes to print for her. They also have a ton of slow-cooker recipes.

Lodge 12" Cast Iron Skillet : Print out a card on how to maintain it. Cast Iron pans are great, nuff said.

u/KiNgEyK · 2 pointsr/AskMen

This bad boy. It cooks like a dream.

u/HexCoils · 2 pointsr/vapeitforward

You know what adults really love at things like this? Shit they actually would use and not throw away. Like a cast iron pan, or a chef's knife (side note: I wouldn't buy that personally but it's the best looking one I can find for $25). I still have a blanket that I got from a White Elephant a few years ago. Doesn't match a thing in my house, but it's comfy and comes in handy all the time.

For the kids, and adults honestly, I'd recommend a nerf gun (expect to remember people getting shot with it the entire rest of the party), Jenga, or a mini helicopter.

Even if a kid gets stuck with a cast iron pan you know their parents are going to give them twenty bucks for it to make em happy.

u/ctcook · 2 pointsr/castiron

I was comparing two similar irons, both 12". I ended up going with this one since it seemed easier to bake in with the steeper wall.

u/Saurolophus · 2 pointsr/TwoXChromosomes

I love cooking! I especially enjoy cooking on cast iron and in the slowcooker. I do it on Hard Mode too, because both my SO and I eat mostly vegan (exception: I eat eggs), so it's fun and challenging to revamp old favorite recipes and dishes but in vegan form. A new cast iron pan can be bought for under $30, and small slow cookers are really cheap too. There are tons of vegan cookbooks out there, but I get most of my recipes and meal ideas online. My favorite site is Finding Vegan, a recipe amalgamation site. Beautiful pictures, and some really great food.

Also, I play ocarina! It's really easy to learn to play, and GREAT quality ones can be bought for really cheap, too! I suggest starting off with a basic, single chamber, transverse style ocarina in the Alto C. It's a professional-quality instrument, but it really will not break the bank, and as long as you don't drop it (it could break!) you will get a lifetime of beautiful sound out of it. There are no replaceable or tunable parts (like strings or reeds), so it's a one-time purchase with no future maintenance to worry about figuring out. Every ocarina I've ever purchased has come with a little fingering guide, plus a few tabs of easy songs, and once you practice just a little bit, you can play pretty much anything, provided your ocarina is in the right range/plays enough notes. And if you practice for years, you can be as good as my favorite ocarinist, Osawa Satoshi!

There are also more "casual" ocarinas, that cost quite a bit less, and offer a different fingering style, which isn't as intuitive as the transverse style, but it is easier for some people to learn, as it's just pattern memorization and tabs, and you really do not need to know how to read music at all. (you don't need to know it to play a transverse oc either). A lot of the smaller ocarinas can also be worn as necklaces as well, so you can take it with you and practice wherever you are! Fun! And they sound just as great as the more pro ocs too!

They are actually easier to learn than recorder (imo) and sound SOOOOOOO much better, as they are basically impossible to make do that horrible shrill screech that so many elementary school kids are able to make recorders do. They are also not very loud. If you live in an apartment with shared walls, you could go with a MUCH quieter (but more expensive) handmade wooden ocarina. Good news though! This craftsman also has a little kit for $25 where he sends you the pieces and you just glue it together. The great thing about wood ocs is that they are definitely quieter than ceramic, but they ALSO will not break if you accidentally drop it. I mean if you spike it, it might shatter, so don't do that, but just a clumsy fumble won't hurt it.

Just listen to how beautiful this wooden one sounds!

Anyways, if you are interested, check out those vendors I've linked (Songbird and Hind) and poke around their websites to see what's out there. There are also a few great amature ocarina players on youtube, so go watch some videos!

Word of warning though: if you start seeing STL ocarinas pop up during your searches (you will), take those reviews with a grain of salt. They have some iffy business practices, crappy customer service, and subpar ocarinas. Stick with Songbird and Hind. They are both great craftsmen, and great people to do business with. If you live outside of the USA, you should also consider Focalink-Stein, based out of Samoa (they used to be based in Taiwan). Songbird has a business partnership with them and is (as far as I know) the only American company that is authorized to sell the Focalink-Stein ocarinas, and they are literally some of the best ocarinas there are. If you live outside the USA, compare the shipping costs between Songbird and Focalink-Stein, and go with the least expensive option. They both excell at customer service, and will personally answer any emails with questions you may have. Again: Stay away from STL. Their (bad) ocarinas are nowhere near worth the hassle of dealing with them.

Anyyywaaaays, so yeah, vegan cooking and ocarinas.

Also, if yu have a pet of any kind (even a fish), you could try doing some clicker training. It's really fun and easy, and all you need is your animal, a clicker, some yum treats, and some patience. It's way cute. I've trained my cat to do lots of cute tricks like high fives and spins and stuff. :)

u/speaks_in_hyperbole · 2 pointsr/vegan

Make sure you're getting plenty of fiber. I eat less b/c of it and feel fuller/better energized throughout the day.

I've been eating a breakfast of shredded wheat/rolled oats/flax/kiwi/banana/unsweetened almond milk and sometimes blueberries.

Soups are super easy, use water or veggie broth and get some lentils and boil that sucker up and on the simmer phase throw in the works...Zuccinni/squash/mushrooms/spinach/carrots (towards the end). Mix it up sometimes with rice/spices/whatever. An hour of time to basically get meals for a week.

Grilling veggies is really easy and tasty. I'm not a big "salad" person, but I LOVE grilled veggies. Get a cast iron pan like this.

Takes next to no time to heat up and you can throw some garlic/mushrooms/peppers/sweet potato slices/onions/portabellas/broccoli/carrots/corn/whatever your heart desires. I eat a lot of veggies for lunch/dinner because of these two methods.

u/theyre_whores_im_in · 1 pointr/deals

Entire article with spam/referrals removed

Please report this post and user u/mnluxury11
to the mods for breaking the rules for personal profit.

Mac MTH-80

The best chef’s knife for most people

>With its super-sharp edge, its sleek, tapered shape, and its comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker.

>Every kitchen should have a chef’s knife — it’s the most versatile piece in any cutlery set, and it will make food prep on Thanksgiving and every other day faster and easier. The Mac MTH-80 has been the top pick in our guide to chef’s knives since 2013, a choice backed by 120 hours of research, interviews with experts and chefs, and tests that involved chopping more than 70 pounds of produce. The Mac is universally comfortable, and it has proven that it can stay sharp through regular use, even in our busy test kitchen. Other knives to consider for preparing a Thanksgiving meal: a paring knife for delicate tasks, and a serrated knife for slicing bread, root vegetables, and even meat.

Price: $145 (17% OFF)

Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip

The best wood cutting board

>This beautiful, eco-conscious teak board requires more careful cleaning than a plastic board, but it felt better under a knife and was easier to maintain than the other wood boards we tested.

>If you want a hefty wood cutting board (which looks better and is easier on your knives), we recommend the Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip. It’s thick enough to stay in place and resist warping, but it isn’t so heavy that you can’t easily move it around. It can also double as a serving board for a cheese spread before dinner. For carving the Thanksgiving turkey, check out the Proteak Teakhaus 24-by-18-inch board, a larger version of our pick that has a juice groove.

Price: $85 (12% OFF)

Cuisinart Custom 14-Cup Food Processor

The best food processor

>With just pulse and on buttons plus a single bowl, this is one of Cuisinart’s most basic models, but it consistently chops, slices, and kneads better than any other food processor we’ve found for under $250.

>A food processor is the best tool for quickly performing a variety of chopping, slicing, and shredding tasks, something you’ll be doing a lot of when prepping for Thanksgiving.

Price: $156

Lodge 6-Quart Enameled Dutch Oven

Best Dutch oven

>With big handles and durable design, this Dutch oven aced every test, rivaling models four times the price. A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish.

Price: $59

All-Clad Stainless 12″ Covered Fry Pan

The best skillet

>With its superior heat conduction, durable construction, and comfortable handle, the All-Clad 12-inch skillet is a workhorse that will last beyond a lifetime.

>A 12-inch skillet is an essential kitchen tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, and searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach.

Price: $99 (50% OFF)

Bayou Classic Aluminum Turkey Fryer Stockpot

The best turkey fryer pot

>Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.

>Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and a heat source. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling 4 gallons of bubbling oil.

Price: $58

u/cherrytheredvolvo · 1 pointr/blogsnark

I have this one in a couple sizes and I like it a lot!

u/iamthelouie · 1 pointr/castiron

under $40!

No... the little guy was an add on for amazon. I figured why not. Only a few bucks.

u/halbritt · 1 pointr/Cooking

The Lodge 6qt is $60:

The Cuisinart 5qt in blue is $72:

u/BretBeermann · 1 pointr/Homebrewing

I'm not sure why you'd get a 10 gallon pot when you can get a 62 quart (15.5) Bayou for 100 dollars. If you are trying to keep costs down, this will allow you to BIAB with a lot of flexibility.

You can use your existing kettle for dunk sparging.

u/mjordanphoto · 1 pointr/Homebrewing

Yup - you're not really going to be able to do BIAB in your kettle, at least not a 5 gallon batch. The good thing is that you don't have too much invested in it (it will make a great extra kettle to heat your sparge water though!), so upgrading won't be too painful. Something like this could work well, but there are plenty of options out there. Add in a bag (I've heard nothing but amazing things about The Brew Bag products) and you're good to go!

u/opiate82 · 1 pointr/Homebrewing

It will be fine, but it will have less alcohol and probably a thinner body than if you would have topped off with the appropriate volume of water.

One simple way to avoid this in the future is to get a pot big enough to boil your full volume of water (minimum 8 gallon pot for 5 gallon batches imo). There are other advantages to doing a full-volume boil as well. Amazon has a pretty good deal going on some stainless pots right now.

u/Godot_12 · 1 pointr/Homebrewing

What's reddit's opinion on Alum vs Stainless Steel? I did a comparison search for a SS pot and found this for $72 on the 44 QT size and $98 for the 62 QT size. Is it worth paying 20 bucks more? I was a little worried about the quality of the originally linked item due to a few reviews that said their pot came with holes or failed after a couple uses.

u/stylus2vinyl · 1 pointr/Homebrewing

I would go with a Kettle, the link is the one i use and love. With a step bit you can drill it out and put a spigot in it and site glass.

A chiller is also nice. So is fermentation temp control... it makes a huge difference in your final beer if you are used to random fermentation temps.

u/kennymfg · 1 pointr/Homebrewing

For 10 gallon batches I would go just a bit bigger on the boil kettle.
This (82 qt) is what I use.
As for getting the water I use RO filtered, etc. water from my grocery store. I fill 2-3 x 5 gallon jugs with that and then combine with tap water to get to the final volume I use. I plug these proportions into a water calculator and add appropriate salts as needed.
I also use an outdoor burner. What I do is heat the mash water then mash in to my 10 gallon igloo cooler mash tun (can handle 10 gallon batches as long as OG <1.060 or 1.065, I don't make many large beers) and then immediately transfer the sparge water to the boil kettle and heat that during the mash. When the mash is complete I collect first runnings into a bucket (handy for gauging initial boil volume) and then batch sparge with the pre-heated sparge water.

u/ProfessorHeartcraft · 1 pointr/Homebrewing

I did BIAB on my stove for years in one of these.

u/Eddie063 · 1 pointr/Homebrewing

Bayou Classic 1044 44-Quart Stainless-Steel Stockpot might save you some money. I have the 9 gallon of this pot and it is working great, but I haven't moved to all grain yet.

u/tsulahmi · 1 pointr/Homebrewing

I ordered this one about a year ago and have used it probably about 20 times since then. I love this pot and plan on installing a weld-less ball valve on it this weekend. Like what kds1398 said, the main downside is the size if you don't have a valve because once you get 7.5 gallons of wort in it she can get heavy. The only other really minor negative I can think of is that a lot of gunk and stuff gets caught and hidden under the little lip near the top, you just have to be careful when cleaning it but it's really no big deal. I would definitely buy this pot again.

u/thewho10 · 1 pointr/Homebrewing

I got me an 11 gallon kettle and burner for decently cheap on the ol interwebs it was a bayou something or other. I brew in a bag and I can fit about 20 lbs of grain in it without it spilling but it's close. I'd go that route personally it's cheaper than a conventional all grain but brews are cheaper and more in control than extract. You can get by with one carboy one chiller one burner and one kettle.

I actually bought my kettle exactly one year ago today. I paid only $54 for it though, and it looks like it's now $94 USD. They have used ones for $48. It's a pretty solid kettle, not the best but it works for me and plenty of others.

u/testingapril · 1 pointr/Homebrewing

Just ordered a 44 qt bayou classic yesterday. It was a tad cheaper yesterday,but is still a screaming deal at $72. Mine actually came with the steamer basket as well which I'll probably use as a false bottom for a BIAB bag. Ordered a low profile elbow diptube true bulkhead from brew hardware and a valve and a Wilder bag. Looking forward to giving it a go soon.

u/Shlongalongadingdong · 1 pointr/brewgearfs

I'm sure your looking to buy used but I just bought an 11 gallon (44qt) SS pot on amazon for under $100. It works great for 5 gallon all grain batches and fits on my stove and even in the sink.

u/thegreybush · 1 pointr/Homebrewing

I have an old mini fridge that is just barely big enough for a 7 gallon bucket or a carboy with a blowoff tube. I operate the fridge with an stc-1000. It is roughly 2x3 and a few inches lower than countertop height. In my old house, it sat at the end of a galley style kitchen and I stuck a small butcher block on top of it and used it as additional countertop space.

I rarely have more than one beer fermenting at once so I find it to be sufficient for my needs.

EDIT: For what it's worth, I started doing all grain BIAB before I added my fermentation fridge. I started doing all grain in an effort to save money on ingredients, and it was a very very good move. I buy grains in bulk for about $0.50 per pound and supplement that with specialty grains from my local homebrew shop. I cut the price of a 5 gallon batch of beer in half when I switched to all grain, and all I added was this 10 gallon kettle and a cheap diy mesh bag.

As I started sharing my beer with friends and coworkers who didn't know it was homebrew, it became obvious that I needed to step up my game in the quality control department and a ferm chamber was number 1 on that list. I have also learned to do a much better job of protecting my beer from oxygen and I have learned a ton about recipes and making my own, but the ferm fridge is a critical component in my brewery.

u/Peanut_Butter_Jelly_ · 1 pointr/Homebrewing

Kettle question - Is there much difference performance wise between something like this and this?

u/Das_Hos · 1 pointr/Homebrewing

I got my AG kit at northernbrewer.

that's the one, except I have the old high school football game orange coolers. I know for a fact you can make those yourself for cheaper, but that's not exactly the sorta thing I'm good at!

Some people love carboys. I did, too, until I dropped one. I swear to God, it was a friggin miracle nobody got hurt, especially since my kids were nearby. Now they have plastic carboys, but honestly, fermentation isn't really that exciting to look at. Buckets are way cheaper, easier to move, and they don't explode if you drop them (your hands are going to be wet A LOT). When I'm done with the mash, I usually have like....ohhh I dunno about 6.5-7 gallons of wort to start off with, so you're definitely gonna want a nice big kettle. I have an 11 gallon kettle because fuck boil-overs. (

So you've already got your fermentation bucket, right? That's really all you need other than a bottling bucket. Some people do secondary fermentation, but man, that's just more hassle IMO. Exposes the beer to oxidation and contamination and it's really unnecessary when you can do all of your additions in your primary bucket. The syphon, hydrometer, bottling wand.....the buckets.....the mash tuns....did I forget anything? Maybe an extra kettle for sparging. I have that 11 gallon one and a 5 gallon one that I use for sparge water, but the only reason I have that smaller one is because I went extract first, then "graduated" to AG. Oh, helpful tip for extract brews, try doing a full volume boil, it just makes it better...and I prefer DME to LME, but that's personal opinion.

Oh snap I did forget something.....the wort chiller. These things are awesome, and chill your wort much faster than an ice bath, in my experience. Sorry for rambling!

u/some_keto_man · 1 pointr/keto
u/ThisIsntFunnyAnymor · 1 pointr/PressureCooking

Make sure you have a heat proof dish or three that will fit inside the IP. It needs to be <8" at the widest, so for square dishes that's the diagonal. I don't think Pyrex is safe if you want to broil, so you may need a metal dish or ceramic ramekins/souffle dishes.

A collapsible veggie steamer basket works better for catching smaller food than the wire trays. People recommend the OXO one, but I like my cheapo one.

If you plan to even attempt yogurt or desserts you will need an extra sealing ring. My first IP meal was ham & bean soup, and my gasket still smells like ham two months and several meals later.

I have an extra inner pot and I really like being able to cook while one pot is in the fridge or dishwasher.

u/iheartbrainz · 1 pointr/instantpot

I prefer to use an old fashioned steamer basket. Serving is easier and I can always find it!

Chef Craft 100% Stainless Steel Steamer Basket, 6-Inch Expands to 9.5-Inch

u/RKBA · 1 pointr/Eugene
u/simmbot · 1 pointr/Fitness

Dirt simple way to get started:

  • Protein:
  • Vegetable:
    • Easiest: microwave frozen veggies
      • Microwave
      • Frozen vegetable "steamer" bag
    • Easy: steam fresh veggies on stove
  • Grain:
    • Easiest: brown rice in rice cooker
    • Easy: brown rice on stove
      • Stove
      • Pot
      • Brown rice
      • Water

        Repeat every few days. I like batch cooking for 3-7 days in advance, hence the 5-packs of chicken breasts. Once you're comfortable doing these things, you can swap each item out with another item of the same kind. Barley instead of brown rice. Salad instead of steamed veggies. Pork chops instead of chicken. Etc for the rest of your life. Feel free to expand into more complex recipes.
u/webbitor · 1 pointr/Cooking

If you're vegetarian, or eat a ton of rice, get the rice cooker. Otherwise get the slow cooker.

Where you're living and what foods are readily available and affordable are all factors that could affect this.

A slow cooker is great if you eat a fair amount of meat, which the rice cooker is useless for. Cheap items like rump roast and pork shoulder are ideal things to put in there, and it's not bad for chicken either, although I prefer it baked. It's also super convenient. Basically, all you do is cut up the vegetables and dump everything in. Many of them have a timer so that when the food is done cooking, it will stay warm until you want to eat it. So you can start it in the morning and come home to dinner. The slow cooker can also do almost any soup or stew. So it's pretty versatile.

A rice cooker is a minor convenience unless you happen to eat rice every day, in which case it will save you a lot of time. It can steam, but you can also do that super easy with a cheap steamer basket.

Not to confuse things too much, but a toaster oven is also a great thing to have. You can bake quite a few things in there, and its great for reheating things that the microwave may not do well with.

u/McJames · 1 pointr/Homebrewing

You can get a 16 gallon bayou classic with a weldless valve kit for about $130 shipped, which is a steal right now. I have a non-ported 44 quart bayou kettle that I use for the boil, and I really like it. It's bigger than what you want, but I think a 10 gallon pot for a 5 gallon batch might be a bit small.

Amazon link!

u/hackler22s · 1 pointr/Homebrewing

A 10-gallon kettle would probably do you well but if you truly want to not have to buy another kettle later on, go with a 15-gallon. That's what I went with right out of the gate and it's been great. I can pretty much do whatever gravity beer I want for a 5-gallon batch and can even do quite a few 10-gallon batches. I pretty much never have to worry about a boil over with it either. When I was looking into BIAB about a year and a half ago, this was the best piece of advice I came across. Bayou makes a pretty solid kettle Bayou Classic

u/joefuf · 1 pointr/Homebrewing

I got a 16 gallon kettle from Bayou Classic for 5.5 gallon batches. Room to grow into 10 gallon brews and solid odds that I'll never have a boil over. Came to $140 on Amazon.

u/BrewCrewKevin · 1 pointr/Homebrewing

So there's a few different ways to do it.

If you are starting with extract, a 5 gallon pot is plenty. Because you really only need to boil a couple of gallons and then top off with water.

If you plan on moving to "all-grain," (a bit more work because you are using the actual grains and doing the mash yourself), then it may make sense to get an 8-10 gallon pot. However, if you are on a budget, you really need an immersion chiller to do that as well, or it'll take you all night to bring it down to temp. An ice bath won't do it for a full boil. So you'll end up spending a bit more.

  • If I were buying a 5 gallon pot for beginner extract:
    this guy for $30

  • If I were going big, I'd go with:
    this guy for $160

    Again, to re-iterate, if you are going with the larger one, I'd also recommend an immersion chiller for $40, so you'll be $200 in at that point (160 pot plus 40 chiller).

    And if you were planning all-grain, I'd also recommend a weldless thermometer and etch the kettle to really deck it out.
u/Litigiousattny · 1 pointr/Homebrewing

How much are you looking to spend, and how many ports did you want? Bayou Classic has a pretty good SS 16 gallon pot for 160. Spikes Brewing has a few more options for about the same price.

u/The_Ethernopian · 1 pointr/Homebrewing

Decisions to make regarding my BIAB brew kettle, and hoping you can help.

Go with a Bayou Classic 16 gallon kettle with spigot for $161, or a keggle with a welded full coupling followed by a 1/2" compression NPT to 1/2" compression fitting to a diptube for $150.

u/tehmobius · 1 pointr/Homebrewing

Edit: are you talking about the kettle fryer or the burner? Lol

Tri Ply Pros:
Less chance of scorching the wort. Less cleanup due to nothing caking on the bottom of the kettle. It's mainly a concern if you have a powerful burner. I have a Kab4 on natural gas and I do experience some light scorching since I run it on full blast. I'm uncertain, but I believe it has a slight impact on the color of lighter wort, and even less so on flavor. Grab a tri-ply if you are OCD about these things.

With that said, I have a 16 gallon version of this, and it's really hard to beat. Consider the cost of a ball valve, weldless bulkhead, and hole drilling bits.

This version:
Pre-drilled bulkhead (mine had a weldless)
Ball valve
Ready to go out of the box

If you have those already, there are cheaper options also from bayou on amazon, like this

Edit: for those wondering about the 16 gallon - my main complaint is that it is so tall that smaller batches will be problematic with wort chillers since they are so low in the kettle. It's not much more expensive.

You also may have good luck on your local craigslist

u/darkstar999 · 1 pointr/Homebrewing

In my opinion you get more bang for your buck if you go with the $140 16 gallon kettle without a thermometer. I already had a handheld thermometer, I don't see much value in the built-in one. 16 gallons gives you plenty of room to do a 10 gallon batch in the future. And you can always add a thermometer in the future if you decide you want one.

u/KappinSpaulding · 1 pointr/NoRagretsBeer

Bayou Classic 1064 Stainless 16-Gallon Stockpot with Spigot and Vented Lid - $222.48 $129.65 with Free Shipping

This is a very good option is you are interested in brewing larger batches! You save $92.83, or 42%.

^1/5/2017 ^12:31pm ^EST

u/scottishpride · 1 pointr/Homebrewing

I got this one which is 16 gallon with a spigot and it works great. it is about the same price as the one you are looking at and if you decide to do 10 gallon batches or biab then you can.

u/slaggernofflin · 1 pointr/Homebrewing

Still on sale. Even a couple bucks cheaper too. Kettle

u/wheredidthesodago_SS · 1 pointr/SubredditSimulator

I completely forgot having one of most of the first place. You should get a cast iron pan, and learn how to answer you yet! Wtf did they put bidet's in them. On one hand is bound to work.

u/redpanda_phantomette · 1 pointr/femalefashionadvice

If you are still considering getting your mom pots and pans, there are some great and affordable options out there. Tramontina enamel pots are much more afforable than Le Creuset and are top rated by Cooks Illustrated. They also rate the T-fal nonstick skillets very highly (I have 2 and love them) and these are totally affordable. If you want to go high-end in terms of brand, the All-Clad stainless steel skillet is around your price range (with a little Bed Bath 20% off coupon) and it's an excellent skillet that can go in the oven and that has a lifetime warranty.

u/EnsErmac · 1 pointr/Cooking

It sounds like you are US based, I'd recommend that you get yourself a Tri-Ply All-Clad skillet. No seasoning required, you can still use it with high heat, and it is oven safe. Supposedly the five-ply and seven-ply's are less prone to warping over time than the tri-ply pans, but I've had zero issues with my tri-ply pans and warping.

u/gruntothesmitey · 1 pointr/Cooking

I never got into sets personally. There are always pieces I never use.

For starters, you could get one of these 12" pans for about $100 and it'll last you a lifetime. Then add a saucepan, then a high-sided saute pan, etc until you have what you need.

I tend to cheap out on non-stick pans, only because they have a limited life span and I don't use them very often. But stainless pans I go as high quality as I can and buy it once.

u/followmecuz · 1 pointr/BuyItForLife

Thanks for the insight! Yea I rarely would use a pot, I have never used a steamer insert in my life. I would mainly use the frying pan and a saute pan.

Is the tri ply stainless that people rave about the bonded one?

u/SmallYTChannelBot · 1 pointr/SmallYTChannel

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u/PM_ME_YR_PUFFYNIPS · 1 pointr/AskCulinary
I have the same thing.
Maybe I just need to hike up the burner more...

u/blix797 · 1 pointr/Cooking

I'd recommend at minimum 1 non-stick pan, 1 big and 1 medium pot, 1 big stainless steel sautee pan with high walls & lid, and 1 small stainless steel pan. At least, that's what I use the most. If you like cast iron get a skillet too.

I got my 12-piece stainless steel Cuisinart set from Bed Bath & Beyond because my mom gave me a coupon. It's very nice. I don't care for cookware with glass lids. All-clad makes great stainless steel cookware too.

For a non-stick skillet, T-Fal is recently popular. I like mine. It doesn't feel cheap yet its cheap enough that I don't worry too much about scratches. Got mine on Amazon.

For cast iron it's really hard to beat Lodge. Their skillets and Dutch ovens are top notch once properly seasoned. Never mind any cast iron that says it's pre-seasoned, best to give it 3-4 more coats to start with. It's easy just time consuming. I bought mine at Orchard hardware actually but you can find it on Amazon too.

Enameled cast iron Dutch ovens are a joy to use but Le Creuset, while undeniably top notch, is prohibitively expensive. Lodge, Cuisinart, and Tramontina are cheaper brands but I believe all their enameling is done in China.

u/i_deserve_less · 1 pointr/ThriftStoreHauls
u/littlemisstigger · 1 pointr/Random_Acts_Of_Amazon

First, CONGRATS! I'm not sure how much you want to spend, but I found a couple options that are cubba friendly :)

u/smashinmuffins · 1 pointr/castiron

Lodge Cast-Iron Skillet L10SK3ASHH41B, 12-Inch

u/p0tent1al · 1 pointr/castiron

you didn't get it? It comes with it if you order if off of Amazon:

u/96dpi · 1 pointr/Cooking

It's really a no-brainer, this is the way to go

I've had mine since 2013, which is like newborn age in cast iron years.

They're usually around $20 USD, so it may be slightly cheaper at a store. If that seems suspiciously cheap, it's not, that's normal for these.

If you want to be a little extra for your BF, get him the matching lid, these little scrapers, and this chainmail scrubby.

u/DippStarr · 1 pointr/AskCulinary

Along with the All-Clad pans I'd add a cast iron skillet to the mix for when you are cooking particularly stick/messy foods. I've got a set of the Kirkland Signature (Costco house brand) All-Clad knockoffs and find myself using the skillet much more frequently for stovetop pan frying. This one from Lodge will get that job done well and be a more approachable price for some of your less wealthy wedding guests.

u/Eledhwen · 1 pointr/EatCheapAndHealthy

I bought this one on amazon for a little over $20 when I first moved into my apartment and I use it almost daily. You can make most things in a regular skillet usually, but the cast iron is just so versatile and adds so much more flavor to your cooking that you should really look into getting one when you can.

u/Somerandomlog · 1 pointr/cookingforbeginners

I personally would get the following way sooner if I was building my kitchen all over again.

Also if there is a place you can get bulk spices near by I would go there for your spices, because if you havent already noticed spices are pricey at your local megamart.

Lavatools Thermowand - Same form factor as the much more expensive thermopen but at 1/3 the price.

Lodge cast iron skillet - great for searing meats or as a good starting pan.

OXO Bench Scraper - Makes prep work much easier and safer as you don't use your knife to scrape your food off the cutting board.

Immersion Blenders - When you dont want to use your big blender or want to blend something in your pot or pan.

Stainless Steel Cookware - Has a little bit of a learning curve but is great after the fact.

Aeropress - Life is too short to make shitty coffee.

Edit: added a thermometer/spelling

u/thejewishgun · 1 pointr/cookingforbeginners

This is a good list. I would add a few things to it. A cast iron pan, which can be found at goodwill for super cheap or For $25 from Amazon, and an enameled dutch oven . Which you can use in the oven or on the stovetop.

u/always-smooth · 1 pointr/fitmeals

Blackened Tilapia and Roasted Asparagus

This is one of my favorite meals and it is packed with protein and delicious.

Warning: please only cook this outdoors, it will smoke up your house


626 Calories
72g Protein
38g Fat
5g Carbs


8oz (225g) Tilapia

A lot of Cajun Seasoning

12 Spears (12 metric spears) Asparagus

2 (30ml) tbsp Butter

1/2 (7.5ml) tbsp Olive Oil

Salt to taste

Pepper to taste


Gas Stove $23 on Amazon

Cast Iron Pan $24 on Amazon

Cookie Sheet

Hot pad

Lack of Fear


  1. Preheat oven to 375F (190C)
  2. Wash and pat dry asparagus and cut off the ends that taste gross and are fibery
  3. Pile up the asparagus on the cookie sheet and drizzle with olive oil
  4. Salt and pepper the asparagus while rolling it around in olive oil
  5. Melt butter in the microwave in a measuring cup
  6. Go outside and place your pan on top of the camp stove and crank it up all the way, this sucker needs to be hotter than hell itself, let it preheat for ten minutes (It's scary the first time, I didn't kill myself, you won't either)
  7. Immediately after turning the stove on run back inside and throw your asparagus in the oven, these little bastards are going to cook for ~12 minutes. If you bought thin asparagus wait 5-7 minutes before putting them in the oven and subtract that from cooking time
  8. Drizzle your fillets with the butter, coat both sides of each fillet and leave about half the butter still melted in the measuring cup
  9. Coat both sides in the cajun seasoning, make sure to do it to your taste. I completely smother it
  10. After the pan is done preheating ~10 minutes head outside and lay the fish in the pan, make sure to lay them away from you!
  11. Those things should be smoking like snoop lion
  12. Drizzle some more butter on top of the fillet as it is cooking
  13. After about 1.5-2 minutes you will see the fish begin to pull away from the pan. Flip it
  14. Drizzle the remaining butter over the fish
  15. After about 1.5 minutes on this side your fish should be done. Try cutting through the thickest part with your spatula, it should be a bit flaky and cooked all the way through
  16. Take the fish off and run inside and pull out the asparagus praying you didn't burn it
  17. Eat like a god

    This is all written from memory, criticism is appreciated.

    Final tip; If you don't care about macros and calories (cheat days, end of a cut, etc) make this with cat fish and instead of asparagus, french fries and cole slaw.

u/pl213 · 1 pointr/PressureCooking

If you're going to spend that kind of money, there's also the All American 921. Greater capacity and it can also be used to pressure can.

u/lovellama · 1 pointr/Canning

Hi! The easiest way to get started canning is to read over the National Center for Home Food Preservation's site (they even offer a self-study program you can do at home!) or the Ball Complete Book of Home Preserving . It's VERY important to know what you are doing when you are canning, as while canning is easy, you can also improperly can items, which can lead to botulism, which can make you very sick and can kill you.

Water bath canning is a great for getting your feet wet in the canning world (ha ha! Feet wet. Water bath. I slay me). Water baths are for items like fruit and tomato products. All you need for this is a pot tall enough to cover the canning jars that sit on a towel or some kind of rack with 2 inches of water and a lid for the pot. I use a stock pot, and when I went to buy it I took along a jar and measured it in the pot to make sure I was getting the right size. Then you need jars, lids, and rings. If you get the jars new in a box, they come with the lids and rings.

If your budget can swing it, or if someone else would like to go in on it with you, a canning kit is really nice to have. It makes canning a lot easier and less frustrating.

When your sister has gotten the swing of water bath canning, and if she wants to try canning meat or vegetables, your family might be interested in getting her a pressure canner for the holidays. The nice thing about a pressure canner is that it can also be used as a water bath canner.

If you get her the Presto canner linked above, get the three piece weight to replace the mushroom looking weight. This way she won't have to relay on the dial gauge (which can be unreliable), all she has to do is listen for the steam escaping and the rocking.

u/SeaDuds · 1 pointr/Canning

I see an All American 21qt for $320 and a Presto 23qt for $83. Is there something I'm missing? Is the All American just extremely high quality?

I'm considering a Presto 16qt for $75 but I feel like it'd be silly to not get the larger for the slight increase in price...

u/otherdave · 1 pointr/Canning

Is that the one currently listed at $199? How good of a price is that?

u/yobotomy · 1 pointr/pho

It's within reach, I just use a Presto, it was legit less than $100. Not sure what they would cost in Europe but I can't imagine it would be too much more.

That all said, this is the giant pressure cooker of my dreams.

u/jorwyn · 1 pointr/raisedbyborderlines

I just totally forgot until you told me to look that up! And he's not the type to remind me. I told him I want one big enough for canning jars. Like this:
Of course, I'd be totally freaked out if he bought me one that expensive. The mixer was from a group of people.

u/kmc_v3 · 1 pointr/preppers

btw, it's not the cheapest but All American Pressure Canners are really good. We have the 21.5 qt model and it's enough to do 7 quart jars of spawn in one go, or a ton of Petri dishes. Obviously it'd be useful for cooking and canning as well, and it should last a long-ass time.

u/totes_mai_goats · 1 pointr/Cooking

It may be a bit big, but if your looking for reliability. Metal on metal sealing. No gaskets will fail on this.

u/mcysr · 1 pointr/PressureCooking

You're getting it! Your physics is looking good,Good work!

Now look at this:

That little device at the top is a weight. It sits over an opening, keeping the steam in the pot, thus raising pressure inside of the confined space!

This is a conventional pressure cooker and if you take the weight off you loose pressure, as there is only an open tube leading down into the cooker.

OK, now, this weight is totally dependent on gravity, and the weight is not held on by anything else, there is no spring. I think this may have been a source of confusion.

So you can simplify your equation, as the Fatm is the same on both sides, before heat, the weight sits on a tiny tube, holding in steam as heat is applied, until the pressure overcomes the weight, regulating the pressure to your design parameters.

Did your mom let you try our little experiment? You turn that pot upside down and the weight falls off! Give it a try! But be careful!

Now this is fun:

See all those colors? Those are changes in gravity on Earth! Engineers at the GOCE did that. Now it may not be much, but it is effecting the weight. Do you see that the cooker may not work well in free fall?

u/YellowBrickChode · 1 pointr/shroomers

I found that pressure cooker on Craigslist brand new for $20. Some really nice old lady down the street was selling it. It's regularly sold for $45 on Amazon. As for the grand total, I think it's somewhere around $150-$200. I 'm too tired to add it up now but I'll PM you if you're interested.

u/mtux96 · 1 pointr/instantpot

That pc is aluminum. I would probably pass on that. Stainless steel is much better as it will not leech flavors you don't want into your meal like aluminum will, especially if you use it for acidic food like spaghetti sauce.

Some better options:

After doing my research, I chose the 8qt version of the following:

I haven't had a chance to use it yet, but I've read decent things about it. But I'd a little more pricey. When it comes to a kitchen tool you will have for awhile, it's probably best to spend some money on it rather than cheaping out on it. But then again I wouldn't spend $200-$300 on some of them out there.

Do your research and choose what's best for you.

u/tppytel · 1 pointr/Cooking

Looking at Amazon, they have the 10.25" right now for $13.25. Cheap! I think they were more expensive online when I was buying mine.

u/Rashkh · 1 pointr/Cooking

You can order a new Lodge skillet from Amazon US and have it shipped to Switzerland for $48 total. I'm not sure how common cast iron cookware is over there but you can typically find them in thrift shops somewhat easily. They're a solid chunk of metal so wear and tear isn't really an issue although you might have to clean and re-season them.

u/VanGoFuckYourself · 1 pointr/mildlyinteresting

I'm a huge fan of grilling, but a pan fried steak can also be great. Get yourself a good cast iron pan ( or any thick bottom pan really and watch you some youtube

u/furious25 · 1 pointr/Cooking
  • 5qt pot
  • 3qt pot
  • 2qt pot
  • 1qt pot
  • A large non stick and a small one.
  • A large SS Saute pan with lid
  • A large and small SS skillet with curved walls
  • A wok
  • 10" cast iron pan

    You may think wow thats too many pots. But that is what came with my set and I use them all the time. Sometimes I wish I had more pots. I still need a stock pot though...

    Not the right store but for an idea of price I would look at these sets/items

  • 1
  • 2
  • 3
  • 4
u/CapnQuirk · 1 pointr/bangalore

You can get some really good ones online. Check this

u/plazman30 · 1 pointr/castiron

That's not Logic. That's Pro-Logic.

Lodge Pro-Logic

Lodge Cast Iron

Lodge Logic

u/Squirly8675309 · 1 pointr/Cooking

Lodge Skillet . It will last forever if you take care of it.

u/CaptainJackSparrow45 · 1 pointr/Cooking

Lodge is a pretty common brand, and very high quality as they're still made in the USA. Looks you you can get them off of Amazon with free delivery in the UK:

There's also a 12 inch/30.48cm pan, but it's 13 pounds more.

u/Boston_Jason · 1 pointr/castiron

This is my 'daily driver'. Just a caution - it is heavy but once you start with cast iron it's hard to stop.

u/mcswish2 · 1 pointr/Random_Acts_Of_Amazon
  1. I got this cookbook as a gift for xmas and I'm obsessed. You don't need fancy ingredients and everything is delicious. You could get him this, or another cookbook if you wish, and the ingredients to whatever recipe catches your eye & have a romantic night in cooking it together!
  2. I don't have dogs but I've heard this toy is awesome
  3. cast iron is always a good gift for people that like to cook. He'll have it forever.

    Hope this helps, thanks for the contest!
u/jacksheerin · 1 pointr/castiron

I am not familiar with the brand you linked too.. however on the same page there is a link to several Lodge skilletts

and I know those work just fine. Made breakfast in one a short while ago.. I've had it for a decade or so ; )

Edit: Here is another Lodge that is the same price as the one you posted

u/SonVoltMMA · 1 pointr/Cooking

For eggs and other items that need non-stick I would consider getting a Carbon Steel or Cast Iron pan. I'd rather be shot in the face than cook eggs over stainless.

u/SuspiciousRhubarb4 · 1 pointr/Cooking

Do you really need a set? In the few years that I've been cooking daily I've been entirely happy with:

u/ItsMopy · 1 pointr/news

I can't recommend cast iron pans enough!

I've cooked in an uncoated (often sold as pre-seasoned) cast iron frying pan for about 10 years now. While I originally bought it to avoid non-stick coatings in my food, I kept using it for other reasons.

It holds the heat wonderfully so I can cook a point lower. It's non-stick for the most part. The only thing that I've found that sticks to it is fried egg. Everything else I've thrown at it, curries, sauces, spaghetti, vegetable stews, soups, fried sausages, beef, lamb and vegetables to name a few have been fine. I don't use oil in my cooking unless it's fish. Cheap too, it cost me about seven pounds (about 10 USD I think).

Only drawback is it's heavy (10 inch diameter and 2.5kg on the scale) and the handle gets hot.

Here's mine, but I don't have the little handle thing:

u/xynix_ie · 1 pointr/Pizza

That was purchased for $14 at TJ Maxx. It's just a basic cast iron skillet. This would fit the bill though:

Do you know how to treat cast iron? Never use soap, never ever ever ever use soap. Cook on it, then fill it with water and boil it, then use a non soaped brush to brush it. Once that's done add a little oil back into it, any oil will do, I use olive, but rub it back into it so it doesn't dry out. Your cast iron pans should always be shining from oil..

u/Magus55x · 1 pointr/Cooking

This. I'd reccommend a seasoned cast iron skillet over 'non stick' cookware just because it is better in so many ways.

You could go crazy with fancy cast iron skillets but I have one of these and I like using it as much as my le creuset which is literally 10x the price.

u/ElfinPrincessMarlene · 1 pointr/Random_Acts_Of_Amazon

Cast iron skillet! Cast iron pans are awesome and give more flavors to food!

u/slothbear · 1 pointr/Cooking

I'd go with a cast iron skillet, cast iron dutch oven (this one's lid doubles as a pan so it's sort of a 2 for 1 deal), or a decent knife.

The cast iron stuff should be at walmart for the same-ish price if you don't want to deal with shipping.

If properly cared for, any of those things should last a long time. The cast iron could potentially last for generations.

u/opaforscience · 1 pointr/santashelpers

If she likes classic cooking, you can get a nice hardcover set of both of Julia Childs "The Art of French Cooking" cookbooks for around $60, i believe. That plus a great cast iron pan and maybe some spices that are a bit of a splurge (think saffron and vanilla bean) would be a great cooking themed gift!

u/tarheelcj · 1 pointr/CFB

Do they know they can each get an iron skillet for $15?

u/Youreahugeidiot · 1 pointr/Cooking
u/Lenininy · 1 pointr/Cooking

Ok I think if you want to take your cooking game to the next level start with this. Learn how to use cast iron and cherish it. It might seem hard at first but it's actually really easy. Will last you years if properly taken care of.

If you want to just cook to survive, and have a pan that is easy to clean and not worry about too much, get this. And to be honest this is pricy for a non-stick pan. I would go to your nearest Walmart and get a non-stick pan for 20 bucks or something.

u/IvanZhukov · 1 pointr/de

Ich kann die Pfannen von Lodge empfehlen. Made in the USA und trotzdem recht preiswert.

u/GreatMoloko · 1 pointr/cookingforbeginners

A 10 inch Lodge skillet is only $15 on Amazon. If you can afford 2 nice steaks you should be able to swing the skillet. Then come over to /r/castiron, and then find a subreddit for diets because you'll be eating a lot of pizza :p

u/niftyben · 1 pointr/AskWomen

In that same vein. A lodge cast iron skillet with prime shipping. They last forever and get a nonstick coating after a couple of uses that can't be beat. I've inherited my grandmother's and it is just unparalleled. The heat retention makes some cooking make sense.

u/_walden_ · 1 pointr/castiron
u/esb29 · 1 pointr/biggreenegg

Sure! Those were the only two pictures I took, unfortunately, but...

I used about a 60/40 mix of lean ground beef/pork. To the mix I added a bit of cayenne, one large clove of garlic (pressed) and two beaten eggs. Season with salt and pepper and mix that shit up. With your hands.

Cover the meat and put it in the fridge for the moment while you chop up 1 green bell pepper (or any color, really) and one sweet onion. You can chop them however you like. Fry them up in a cast iron pan if you have one (if you don't, do yourself a favor). Season with salt and pepper then lay them out to cool on a sheet of parchment paper.

While the veggies are cooling, make your bacon lattice (it's easy, don't worry), one pack of bacon did it for me.

Take the meat out of the fridge and put it into a gallon sized ziploc bag, get as much air out as you can, then flatten it down so it fills up the whole bag in a sheet. Cut one side off of the bag so the meat is exposed, lay down your cheese and veggies, then roll that bitch up.

Being careful not to rip it or tear it apart anywhere, lay it onto one side of the bacon lattice and roll it so the bacon wraps just all the way around.

I put mine in the fridge for a few hours at this point and got the BGE set up for indirect cooking at about 275. Lay on some smoking chips of your choice (I used apple) then cook until it reaches at least 165 internally. Mine took about 1.5 hours, maybe a bit less.

This is just what I used in mine, but you can really fill it with anything you want; it's quite a versatile dish. Happy smoking and share your results!

u/PinkShimmer · 1 pointr/Random_Acts_Of_Amazon

I'll tell you what I want, what I really really want.

I want this or the Iced Tea Maker from my kitchen list.

And I feel you with the computer. It's frustrating as hell when they don't cooperate.

u/PepPepper · 1 pointr/Cooking

"Possesses most cookware"- but does she have a cast iron skillet? If not, get her a cast iron skillet.

u/apostrophie · 1 pointr/Random_Acts_Of_Amazon

I'm pretty sure it was this one! It's preseasoned and everything.

u/minutestomidnight · 1 pointr/AskReddit

This needs to be compulsory.

u/inthetown · 1 pointr/zerocarb

Steak tenderizer, cast iron skillet, butcher's block, chef's knives and sharpener.

u/barnacledoor · 1 pointr/AskCulinary

You really need to take some photos and describe it better. How heavy is the pan? Is it light enough for you to wave it around in the air? If not, it might be cast iron. A 12" cast iron skillet weighs around 8lbs (going by these details on the Lodge pan on Amazon).

What color is it on the outside? Cast iron will be black all the way around. What material does it seem to be made of? Aluminum is very light and often pretty thin. I doubt it is stainless steel because the inside being black would mean it is just really dirty.

Did you ever wash it? Will that stuff that you can scrape off wash off with a good scrubbing?

Have you asked your mom? Most pans have specific ways that you need to care for them to keep them in good shape and to work their best. For example, you shouldn't use metal utensils in Teflon coated pans because you'll scratch the non-stick surface. Also, you shouldn't let cast iron pans sit around wet because they'll start to rust and they need a good season to perform their best.

u/NoobsDeSroobs · 1 pointr/Cooking

I ordered this one. I hope it will be worth it. I have only had 1 cast iron before this and I got it from my grandma, but the handle broke on it.

u/AmericanOSX · 1 pointr/Cooking

I second the 7pc Cuisinart Multi-Clad Stainless set. It is a quality set that will give you the most versatility. The multi-clad will provide more even heating that some of their cheaper sets. You can use any utensils with them and you can take them from stovetop to oven, which can be very handy. At 8 quarts, the stock pot is plenty big enough for pasta, chili, or deep frying.

Eventually, you'll probably want to get a nonstick frying pan and rubber spatula for eggs and other things that easily stick in stainless steel. This 8 inch one, also by Cuisinart is pretty good for the money. This spatula by OXO is well-made, and only $7. Stainless steel will be just as good, or better, for most things, but eggs are best in nonstick.

A 12 inch cast iron pan would be handy to eventually get too, if you want to be able to cook steaks indoors. They're also good for baking corn bread and making pancakes. I wouldn't get one immediately, but they're nice to have.

u/dopnyc · 1 pointr/Pizza

Does the recipe specify a bake time?

Is the recipe a secret? If not, could you post it? If you post the recipe, there's a good chance I could recognize the style and, by doing so, figure out the most appropriate utensil to bake it with.

The most important aspect of making pizza, the aspect that almost all beginners fail to grasp, is the impact of the oven setup and the way the oven setup influences bake time. If you bake a pizza for, say, 5 minutes, it will be an entirely different pizza from the same formula baked for 12 minutes. The formula is pretty important for achieving success, but the oven setup/bake time is far more important and the choices of utensils to bake with all impact the rate at which the pizza bakes.

The link you posted was to a pizza screen. Screens are frequently used to bake pizzas in conveyor ovens, but, occasionally you'll find home bakers using them on stone to avoid having to master launching dough off a peel. The problem with that, though, is that you're putting material between the hot stone and your pizza, and, by doing so, extending your bake time.

The concept of bake time's impact on pizza is a little advanced, and could very well be inapplicable to your great grandma's recipe. But if you're going to get into pizza making, it's never to early to learn the importance of baking utensil choices/oven setup.

If your great grandma used a pan, it was most likely something like one of these:

She also might have used an aluminum lasagna pan, which is virtually the same thing as the baking sheet.

u/failbus · 1 pointr/AskMen

They asked? Yes, that's bullshit.

Anyway, you don't need a set of cast iron pans. Honestly, you only need one. There are small pans, to be sure, and grill pans in endless variety, but a single 12-inch pan is all it takes. Amazon link to the one I have here.

It's THE way to cook a steak, as far as I'm concerned. And, since it's full iron, you can toss it in the oven as a shallow pan for baking chicken. Vegetables need care, but anything you would cook with heat works fine. Just make sure you have gloves, the handle gets hot which is the only downside. There are pans with wood handles, but those don't go in the oven very well.

As a single man, the ability to cook myself an entire meal for one in a single pan is awesome. I imagine that's why you like the wok. What do you use?

u/IndestructibleMushu · 1 pointr/AskCulinary

You wont be able to afford decent copper with that money. Cast iron is always cheap. I would just go with a Lodge and cook the more acidic things in her nonreactive crap pots and pans until she can afford better cookware.

u/Me1986Tram · 1 pointr/AskCulinary

Something like this?:

They won't smooth out but I have to reseason mine ever so often - not a big deal.

u/saxmanpi · 1 pointr/Random_Acts_Of_Amazon

don't go talking too loud you'll cause a landslide, Mr. Jones

$25 item - 12 inch

$10 item - Pack of 6

$5 item - $5.85 at the moment :/ Sorry if that breaks your rules. But it does have free shipping. Set of 3, 12oz.

I vote for 2 people at the $10 gift. Two winners are better than one! But four is maybe stretching thin? I figure this way two people can still win and get significant prizes off their wishlist.

u/the_video_is_awesome · 1 pointr/AskCulinary

I already own a decent skillet, a frying pan and a cast-iron skillet (at least I think it is, it looks like this).

I want to be able to boil rice/potatoes/pasta, saute veggies, cook a steak/hamburger, make pasta sauces, stew/slow cook, make sauces, ... You get the idea. These tasks are all pretty basic, so I think you do pose a good question if I'd need all those pots.

Would it be a good idea to get these pots:

  • Standard pot
  • Stockpot (also useable for stew/simmer/slow cook?)
  • Sauce pan
u/jinntakk · 1 pointr/Cooking

I don't really know what a cast-iron is...but would this be a cast-iron?

u/philchau · 1 pointr/Cooking

With the enameled coating on the LC means your seasoning is not going to stick. It's a great skillet, I wouldn't use it like a true cast iron. Save it for something a little lower temp (like eggs or sausages) and add a little more oil.

You probably invested quite a bit of money in the LC. Sorry.

BUT good thing is is you don't need to spend a lot of money on a decent cast iron skillet. Spend $20 and go get yourself a Lodge 12-inch pre-seasoned skillet Amazon

u/quick_quip_whip · 1 pointr/Random_Acts_Of_Amazon

Sorted. Now you need to sort my priorities. For my upcoming college career, several people have insisted I badly need this as well as other cooking equipment, and I just kind of want Haribo because it's my favorite thing.

u/joanpwnsnoobs · 1 pointr/Random_Acts_Of_Amazon

Congratulations on your new home! When my roommate and I moved in together, we bought a ton of home-y decorative stuff. I'm still trying to make up for the kitchen tools that we don't have, thus my kitchen tool wishlist! I'd really like a cast iron pan!

Anyway, don't be scared! You're going to have great time settling in! Just make sure you have the essential stuff to start with (toilet paper, paper towels, cleaning supplies, SHOWER CURTAIN!) and you'll be all set! (STOCK MY HOUSE and thanks for thinking of RAOA during your move! :D)

u/noahsachs · 1 pointr/AskReddit
u/lactose_intoleroni · 1 pointr/Cooking

Not to be an ass, but why in the world would you pay $40 for a shitty IKEA pan when you could get a legit American made Lodge cast iron pan for $17?!

u/Phanners · 1 pointr/Cooking

Thank you so much, this sounds amazing. I don't have a stainless steel pan either, but I did get an Amazon gift card for Christmas so this may be a perfect opportunity to use it! I think I'd have more uses for cast iron so that's what I'm looking at now, is this one worth buying?

u/sreyemhtes · 1 pointr/pics

Please, for the love of god, cthulu or FSM, get a better pan. Personally i suggest cast iron. I know non-stick is appealing but you would really enjoy cooking on a nice, seasoned cast iron pan. They hold heat, cook evenly, don't add little bits of teflon. People like allclad or calphalon but for a lot of reasons I prefer cast iron. A great cast iron pan is maybe $20 new.

You are clearly a creative food lover. Take the next step.

u/bigdaddybodiddly · 1 pointr/PressureCooking

Yeah, 9mm is larger than any I've got. That thing looks to be around as big as my 23 quart canner you may have better luck specifying pressure canner parts rather than pressure cooker parts.
Maybe it's related to this thing ?

u/salziger · 1 pointr/Random_Acts_Of_Amazon

Here's the one I have. It's wonderful.

u/poorbeans · 1 pointr/homestead

A pressure pressure canner is awesome for what you are looking to do ( I do a lot of potatoes, basically peel, cube and can ( The great thing is they are ready for anything, put them in a bowl, heat in microwave (or stove top) and mash. Leave cubed and fix it like a baked potato. Make potato salad in no time. Best thing about the pressure canner (yes, you need to use a pressure canner, not a water bath to can them safely) is you can do 18 pints at a time and once canned they have a long shelf life.

u/doontmindme · 1 pointr/shrooms

You bought this one ye? That is was above my budget shit haha and 50 bucks seems like a good deal cause thats only 35GBP and not 150 wtf. What about this one it says it goes up to 14,5lb/100kpa which did translate to PSI so only 14,5PSI will that actually matter fuck?

u/MasterFunk · 1 pointr/shroomers

sorry lmao, this is the same one theyre selling for 150 at my hardware store, I think it might be worth it for me to hook up some sort of online banking for amazon, maybe ill buy one of those pizza cards -_- stupid internet

u/Gullex · 1 pointr/Canning

Both I guess. This is the model I bought.

Thanks for the tips. I'll use the recommendations for plain fish and then I'll be sure to be safe since it will have vinegar as well. It was 1 hr 45 minutes if I remember correctly.

u/BBBalls · 1 pointr/MushroomGrowers

The product you linked to will not be adequate for sterilizing the various materials needed in mushroom cultivation. It is only capable of being used as a hot water bath for high acidity canning. This can be done with any pot with a lid.

You are going to want to get a pressure cooker that can achieve 15 psi (250 F). Additionally, you will want one that has a decent volume. I suggest one that can hold at least 7 standing quart jars. In the United States the 23 quart Presto pressure cooker is a pressure cooker that is readily available and a great value. If you have the money and space, you likely wont regret getting a bigger one. The more you can put into your cooker, the more time and energy you save.

Also, read the instructions carefully. Pressure cookers are bombs in your kitchen.

u/MustyOranges · 1 pointr/Canning

Please do not waterbath can soup. Doing so is risking botulism poisoning, which involves paralysis and possibly death. Foods with a pH above 4.6 can't be safely waterbath canned.

To do it safely, you will need a pressure canner. Presto makes models for $65 at the cheapest. The most commonly used one, and one I'd personally recommend is the 23 quart Presto 01781 and it can be had for $80-100 depending on where you look. All American brand canners are also great, and they're sturdier and don't use a rubber seal that needs to be replaced every few years, but they're also more than twice the price.

The USDA/NCHFP rules are very flexible regarding soup: you can add anything that can be canned: vegetables, meat, beans, spices, but can't add dairy, eggs, flour, starch, pasta, rice, grains, or thickeners. That stuff you can always add afterwards, when heating to serve. You also need to make sure that if you're using the basic soup guidelines, only half the jar is filled with solids.

I would recommend first reading the USDA guide, or at the very least, Principles of Home Canning (PDF)

The National Center for Home Food Preservation offers a free online course, though it's temporarily unavailable until the beginning of next year.

Also, look into picking up the Ball Blue Book. It can usually be had for around $7 or less, and can often be found in Walmart, Ace Hardware, OSH, True Value, and some grocery stores.

As for preventing mushiness: many people add "Pickle Crisp" to their jars. While pickle crisp is only sold for use with cucumber pickles, it consists solely of Calcium Chloride, which is often used commercially for keeping vegetables and beans firmer during canning. Some people claim to be able to detect the taste of it and hate it, some taste it but don't mind it, but many (dare I say most) people can't taste it aside from a saltiness. You can not reduce processing time, as that will put you at risk of botulism.

u/MikeHologist · 1 pointr/shroomers

Wait until the jars are cool enough to touch and inspect them. If the jars are not cracked, go ahead and sterilize them. If any of the jars are cracked, go ahead and throw them away and use the remaining jars that are not cracked.

Look into a pressure cooker for next time. This one will hold 10 quart-sized jars.

u/ShinmaNiska · 1 pointr/shrooms

Nope, you need a pressure cooker for that.

u/mdeckert · 1 pointr/Canning

Presto 01781 23-Quart Pressure Canner and Cooker

u/YaztromoX · 1 pointr/Canning

$350??? You can get the Presto 23qt pressure canner from Amazon for ~$70.

u/pregornot · 1 pointr/moderatelygranolamoms

I have a massive pressure canner that I really like. It's a Presto brand, and very nice, fairly simple to use too.

Two days ago I pressure cooked a whole 20lb turkey in it for DH!

Edit: oops it was a 12lb turkey! But still!

u/asc123concepts · 1 pointr/shrooms

Thoughts on this one?
Presto 01781 23-Quart Pressure Canner and Cooker

u/slimeysnail0 · 1 pointr/shrooms
u/i_forget_my_userids · 1 pointr/Canning

He just told you. 20qt. Here's a decent one

u/johnnyexperienced · 1 pointr/shrooms

Yes, actually. Condensation can be both: the process of the vapor condensing into a liquid or the result of that process, whereas condensate is always the result of that process; e.g., in this case, the water droplets themselves.

I would suggest that when doing G2G, either get a PC for the jars you would transfer to, or use the whole brown rice like in the Broke Boi Bulk Tek. Why take the same risk if you don't have to?

You can get a new 23 qt PC from Amazon [here](Presto 01781 23-Quart Pressure Canner and Cooker for only $70 right now (I paid $80 when I got mine). Or you can probably find a similar one used for $40-50.

u/Unspoken_Myth · 1 pointr/shroomers

You know, I initially thought to go with small batches, but I decided against it and went with a monotub. I'm so so glad I did.

I would HIGHLY recommend getting a pressure cooker especially if you decide to do a monotub- and a good one at that. This is the one I purchased and it has done wonders for me. You really don't want to start everything up, use spores, and find out that your pressure cooker didn't reach high enough temperature for long enough, and all your jars get contaminated, and you have to throw all of them away wasting nearly a month and a half of time (me, three times in a row).

I recommend ordering spores or syringes (You can purchase a spore syringe for like five to ten bucks, but I prefer spores because 1 spore print makes 5-10 syringes for the same price) from r/SporeSwap. I store all of my syringes in the fridge, and all of the prints in the fridge as well.

Here is what I followed in regards to things for beginners:

1, 2, 3, 4, 5

I also want to make the case one more time for doing monotubs if you have the space. You will be much happier with your yield I think, and as long as you properly store them (use a dehydrator on fresh mushrooms at about 115 F until they are cracker dry, store with a desiccant in a vacuum sealed bag. The nice thing is when properly treated, they stay good for a loooong time. Plus, it's super easy to make some cash on the side if you're into that kind of thing because you will have so so much left over.

This is pretty much everything you need to know, besides how to inoculate. That's an easy step though, ask google. Shoot me a pm if you're having trouble with anything related to monotubs.

u/StinkinLizaveta · 1 pointr/PressureCooking

I've done this with brisket in my pressure canner,this one.
Though I cut the brisket into two pieces so it would fit in the bottom with a braising liquid. It absolutely works. Turns out great. I can't remember exactly how long I put it in for though, I've cooked too many other things since then, sorry.

u/highnoonhiker · 1 pointr/ResinCasting

Stainless is best, but expensive. We use this exact aluminum pressure cooker and a 13mm thick polycarbonate lid cut a little larger than the rim. There's a very tiny deformation of the bottom, but that will happen with stainless also given the area involved on that surface. Put short rack in there to prevent any movement of the containers.

u/oldsock · 1 pointr/Homebrewing

If you are pressure canning and following the directions, there isn't a significant risk. If $230 for the All-American is too expensive, then you can go for the Presto 23 qrt pressure cooker for $80.

Canning wort isn't for everyone, but it works for me!

u/nomnomchikhan · 1 pointr/Canning

The pressure canner I got was a presto brand and it came with an instructional booklet that contained info for anything I'd want to can and the pressures and times for what sizes.

This is the one I got.

They're not all that big. I just can a lot at a time.

u/Catcherjf · 1 pointr/sousvide

Super hot cast iron grill pan that is well seasoned. Like this one - Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch

u/musicluvah1981 · 1 pointr/food

It's a grill pan. It has edgest that stick up like a grill grate. You just turn the steak a quarter turn while cooking to get the diamond grill marks.

Here's one for $18 or so:

u/-filly- · 1 pointr/Random_Acts_Of_Amazon

Oh this is easy.

As for the cut, I'm okay with pretty much all of them. I'm not picky. As long as it's prepared properly. My far and away favorite is prime rib, a close second is porterhouse, followed by ribeye, and then strip. Filet mignon is super tasty, but it's so expensive I almost never eat it, so I don't consider it.

For seasoning, I really like a steak that can stand on its own, so it depends a lot on the quality of the meat. With a lower quality, a marinade or sandwich is usually my go-to. For higher quality, salt for a few hours, pepper to finish.

For doneness it's not even a question. Medium rare, every time. I'm not a huge fan of rare (I don't care for the cold/luke warm parts), but I will eat it, and medium is reserved for old meat or those marinaded or sandwich steaks.

Cooking method I prefer grilled, but the Alton Brown method is a good one too. I cannot for the life of me cook a good steak, so I rarely do it myself. It's something I would like to try again, for sure. I like mine done medium-rare, and my fiancee likes it medium-well, so it's REALLY difficult to get the timing right, for me at least.


Fuck. I forgot to add I would like to have dinner with /u/cheeseburger_humper because there's nothing better than a beer and meat dinner, and I think of the people I talk to on a regular basis, he would be the most fun to have dinner with. Of people I don't talk to, definitely /u/186394.

Double fuck. I forgot to add a kitchen related item. Here's this.

u/slightlystartled · 1 pointr/fitmeals

You can follow the same method and pan fry instead of grilling.

For pan frying, I like to use a grill pan like this one to get the grill lines and add that nice charred flavor.

u/MickFromAFarLand · 1 pointr/Cooking

No need for the quotes--grilling is grilling. "Barbecue" is the word most people need to be more careful about.

All you need is a good grill pan. There are two things that a good grill pan has to have. First, It should be heavy, and probably made primarily from cast-iron. Second, the grill grates should be deep enough where semi-soft food like burgers will sit on top of the grates without touching the surface below. That'll give you the grill marks you want, and the smoke of the burnt drippings underneath should replicate some of that outdoorsy taste.

Other than that, look for what makes you the most comfortable. What's gonna be easiest to work with? Do some options have features that will realistically make you more inclined to grill your food?

Maybe you want a good, sturdy product from a consistently good and reasonably priced brand. Check out [1] ( and [2.] ( Note the differences, and how they might limit or assist you.

I grill a lot, so if it were me, I'd spring for [this] ( if I didn't have access to a normal grill. If I wasn't flush in this graduation money, I'd investigate options like [this.] ( I'm partial to the low sides for ease of access, and I like the handleless and removable handle design for storage and sink access

On that note, never wash these with soap and sponge. Look up how to take care of them, and keep in mind that you're gonna pre-heat this thing to 500 degrees on a high flame for 5-10 minutes before you use it. That'll kill whatever you might be squeamish about.

You don't have to worry about preheating for too long as long as you don't forget its on there and remember the handle could be very hot. For the sake of science and familiarizing myself with how my food actually cooks, I use [this guy] ( all the time. It's great for cooking, letting kids "help," and confusing your dog beyond the limits of sanity.

Happy cooking!

u/Ryganwa · 1 pointr/funny

How hard you press down on the bread controls how much grease it soaks up.

u/Rabbi_Tuckman38 · 1 pointr/meat

They have those grill pans. Only $20

I kinda want one now.

u/misszoeline · 1 pointr/blackladies

If you have a grill/have access to one, grill everything!! If not, just using a good grill pan, like this one,, adds a whole different flavor to food. I love grilled food (see my comment above), and the best part is that it's relatively healthy, always delicious, and pretty easy to do. For chicken or fish, you can season it with pretty much anything that you'd use when you bake or pan cook it, as long as it doesn't have too much sugar, which will burn very easily on the grill. If you wanna get extra fancy, you can grill your fish on a cedar plank, which takes it from good to out of this world!! This chicken recipe is great: and this salmon one is too:

u/susinpgh · 1 pointr/IndianFood

I have a Lodge Grill Pan. I'm a bit shaky on the care of cast iron, so a little hesitant about this.

u/BippyTheBeardless · 1 pointr/AskReddit

I was probably mixing them up myself. As I was thinking about deglazing the pan, but then adding more wine and demiglace'ing it.

I love a deglazed sauce, but it never makes enough for my tastes sauce for my tastes, so use more wine than I should and allow it to simmer down. That way there is sauce for the plate presentation, plus extra for a small sauce boat.

looking back I think I suggested too much wine be used, more like half a small wine glass per person, than a whole wine glass per person, would be better. When you do things be feel it is often difficult to relate the amount you use correctly. And by feel the amount would depend on how hot the pan is, how much flavour stuff is in the bottom of the pan, what you are going for in sauce consistency etc.

To go with all this get one of these griddle pan or similar in a size suitable for your family. If you oil it carefully before you start then their is no need for non-stick.

To oil one I like to put a couple of teaspoons of oil in, heat to just bellow smoking, and then use a wad of kitchen paper to rub the oil all over the griddle surface to make sure everywhere is nicely oiled.
You could do this with the oil cold, but I heard that the iron opens up somewhat when hot, and accepts the oil better. Though I have no way to know if that was just BS or not. Probably an oil spray will do just as well. Use a heat resistant oil, no Sesame, Olive, or Ghee for this type of cooking.

u/Weird_With_A_Beard · 1 pointr/castiron

I used my ribbed 10" square Lodge for hotdogs last night and this morning got the camelcamelcamel notice that the unribbed version had dropped to $16. I ordered it right away.

I live alone and friends tell me I don't need 30 cast iron pieces just to cook for myself. I just smile because I realize that they just don't understand...

u/scarflash · 1 pointr/FoodPorn

yup it's called a grill pan

u/--Dash-- · 1 pointr/Breadit

No. If the dough is too low in my oven I think the bottom gets too hot compared to the top, and it burns, so I put it on a rack that is higher in the oven.

I think that you might have a hard time putting a dutch oven like this on a rack because of the feet.

I have this (EDIT: 5Qt), which is big enough for your standard 500g flour loaf. I'm fine with that size.

u/binchotan · 1 pointr/Cooking

Lodge makes some inexpensive ones that aren't as good as but at least comparable to Le Creuset from what I've seen

Also, something like this:

or this would work too with regards to the bread and you could use the Le Creuset for braises:

However, non-enamled cast iron comes with some caveats of what you should cook in it without a solid seasoning built up and extra care to avoid rust.

u/tibbles1 · 1 pointr/Cooking

Buy Lodge (preferably USA-made Lodge) or buy an expensive French one like Le Creuset or Staub. Do not buy Chinese garbage at a place like Macys (basically any brand named after a famous chef or chef-like person is going to be crap).

Apparently the enameled Lodge stuff is made in China (the plain matte black is USA made still). Lodge is a reputable brand, but I would personally avoid the enameled stuff.

u/SilentDis · 1 pointr/nexus6

No, you don't need one. It's literally throw stuff in a bowl, mix, then ignore for 19 hours. Pop the big bubbles, turn out, shape into a ball, ignore for 2 hours. Bake in dutch oven, done.

u/recluce · 1 pointr/AskCulinary

You can get a 5-quart dutch oven on Amazon for $36.

u/drcdk · 1 pointr/BuyItForLife

This is really the best answer. I'm sure you could find an electric one, but it would never last a lifetime. A cast iron skillet, properly cared for, will last several lifetimes. Here is the one I have, but you could find one cheaper.

u/bakehannah · 1 pointr/Breadit

Yes! You just want to be careful it doesn't have the feet on the bottom, that you can use it like a regular baking dish. Something like this would work great.

u/sockalicious · 1 pointr/personalfinance

Here's a similar device for half the cost. It doesn't have its own timer or heat source, so you have to put it on a stovetop, in an oven, over a campfire, on a grill, or somewhere else that heat is generated; and you do have to remember to open the lid and eat what you cooked at some point (although it turns out humans have a built-in timer for this called "hunger.") And if you want it to build a head of pressure you have to put a couple bricks on the lid.

If you can't see how this is going to be exactly equivalent to the fancy thingie with a cord, heating element, and blue LEDs, you might want to reconsider your plan as in that case it doesn't sound like you're actually planning to slow-cook anything.

If you're serious about doing this and saving money, you can often pick up an old Dutch oven at swap meet, yard sale, Goodwill, thrift shop or craigslist for about $10.

I have a fancy electric slow cooker and an enameled Dutch oven; I far prefer the Dutch oven because it is easier and more convenient to use, and I've occasionally regretted that it's a $300 enamel job and not the $35 cast iron because you can take cast iron camping, make your stew, make dessert on the lid, brush everything off with a wire brush at the end, and not worry about your pretty enamel getting chipped, scratched or stained.

Only if you have no access to any other heat source would I bless the electric thingie.

u/levu-webworks · 1 pointr/Breadit

The bread does not go in the pot. The pot goes on top of the bread. Baking bread in a container that constricts its expansion will ruin the crust and destroy the texture of the crumb. Only short breads (muffins, cakes, ect) and soft pullman loaves (no crumb or crust) get bakes in containers.

Looks like you got a DIY version of a cloche baking pot. The cloche simulates a stone oven cooking the bread with infra-red heat (radiation). Whereas a standard home oven cooks using only hot air (conduction).

To use your DIY cloche, you need a baking stone or terra-cotta tiles. Preheat the baking stone and pot to 500F. When they are good and hot, place your bread dough (shaped into a boule) on the stone and cover it with the pot. Bake as per recipe.

Since you are just starting out I am going to recommend against using this technique, because judging the oven temperature and transferring the dough into the hot baking stones can be a bit tricky.

Instead you should buy a cast iron dutch oven and use Jim Lahey's No Knead technique. His method is practically foolproof and produces great bread with less than 20 minutes of time invested per loaf.

The cloche will give you better results for a wider range of dough formulas provided you take the time to learn about bread. I would recommend you read The Bread Bakers Apprentice if you are interested in going this route.

u/lrryr · 1 pointr/AskCulinary

Get yourself a Lodge cast iron wok. Plenty of heat capacity from the cast iron so your temps won't drop as drastically as with a pan when you drop something in. It's nice and deep too.

Then if you want more heat and control I found an inductive hob both produces more heat than my electric stove and offers immediate response to changes in the heat setting,

u/catwok · 1 pointr/food

The wok stuff can be tricky on electric but my range is an ex-top of the line 50's unit, so gets mega hot still. It also helps I use a wok with a flat bottom purposed for electric. But still I know I'm missing something without those btu's coming up the side of the pan.

Protip for good wok cooking when you don't have an adequate range. This includes gas ranges too, as I've seen gas ranges whimper pathetically compared to my own electric. Anyway, just get a cast iron wok.

u/Trey_Antipasto · 1 pointr/food

I really just wanted to point out that if you want to buy a wok and buy:

a cast iron wok it will be 11.4 pounds and probably not what you are expecting.


a carbon steel wok which is probably what most people want.

u/biggreenfan · 1 pointr/food

Go for a cast iron one. It'll last forever and nothing cooks like cast iron.

u/meeson01 · 1 pointr/BuyItForLife

This is a great start for cast iron. Dutch oven/ skillet combo. Three for one. We use ours constantly!

Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart

u/limitedz · 1 pointr/castiron

The best pan is the one that's the right size for the job. If you have a big family maybe a 12 inch skillet is in order. If you want something for stew or roasting a dutch oven would be best. I like the lodge combo cooker which is a dutch oven and skillet in one. I use the skillet the most but use the deep dish DO a lot too. I have way more cast iron than I need though

u/viam-venator · 1 pointr/BuyItForLife

If you're considering getting one, I'd go for either this one or this one.

The second is better if you like a handle on your skillet. I got the first one, and it's perfect. It lets me do virtually every cooking task I'd need to, and with proper care ought to last pretty much forever.

Check out /r/castiron for cleaning/reseasoning tips.

u/clipartghost · 1 pointr/Breadit

That's actually where I got the 4 qt idea from (flour, water, salt, yeast). I believe all his recipes use 1kg of flour in that book.

When I'm talking about weight I mean the amount of flour, not the final loaf or dough. Is your combo cooker something like this? I haven't read any Tartine yet but I was looking at the reviews for that one and it's apparently what is recommended in that book because it's easier to get the dough in the shallow part without burning yourself or damaging the dough.

u/HollowPoint1911 · 1 pointr/castiron

Picture #15 looks like it's 1/2 of a combo cooker unit, a small dutch oven + a small lid that doubles as a skillet (what you have).

I recently bought a Lodge Combo Cooker to bake bread in and my "lid"/skillet has the exact same raised lip as in picture #15. It prevents the lid from easily sliding off of the dutch oven.

u/kowalski10 · 1 pointr/Frugal

If you don't need 5 quarts, this is 3 quarts and the lid doubles as a skillet.

u/barlowpark · 1 pointr/Breadit

I have four lodge combo cookers:


As long as you season them once they are pretty indestructible and will last generations if properly cared for. They fit a 8-9 inch banneton perfectly, which you could probably fit up to a 1,200g boule at the very max. Comfortably you can easily do a 1,000g boule with great success which is what I typically go with.

u/eknbiegepe · 1 pointr/castiron

5 or 3-quart or somthing in between. I love this enameled piece over my Le Creusets

I only have Lodge and Le Creuset dutch ovens.

EDIT: Go to Walmart and look at the sizes if you can.

u/requiresimprovement · 1 pointr/keto

Two cast iron pans - this Lodge set

A double boiler pot set

A slow cooker

A rice cooker. I no longer use it for rice, but it's still handy for steaming, especially eggs.

Other than typical butter/table knives, I have one ceramic kitchen knife. It's not perfect, but it meets all of my needs.

u/Neilette · 1 pointr/Cooking

For starting I highly recommend the Lodge cast iron combo set! It's all the cast iron I can justify having (though I do get excited when I see cast iron on sale...). For $37 you get a skillet, pot (also useful as a high-sided pan), and dutch oven. I use the skillet daily for eggs and everything else. A dutch oven is a handy piece of hardware, I use it to make the most delicious sourdough bread. 😋

Also get yourself a pair of handle mits for ease of use:

u/Anton_S_Eisenherr · 1 pointr/ketorecipes

I know it's smaller, but I was just about to get the Lodge Combo which nets you a skillet and a 3-quart dutch oven for under half the price of a Le Creuset casserole dish. Ultimately my parents gifted me a Le Creuset as a housewarming present and I admit I do use all 6 litres of it when cooking in batches for myself (but I usually consume 1,500kCal dinners). Still, I think the Lodge would have done well.

u/WorkHardAtMyJob · 1 pointr/Paleo

Loved them so far. Only complaint would be the size, I would have gone with a bigger one had I known their size before hand.

u/Oftkilted · 1 pointr/Breadit

For that style of bread the Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid (pulled from SeriousEats ) is an excellent option and it won’t have any potential issues with enamel cracking.

u/mrpound · 1 pointr/Sourdough

I baked this in a Lodge Combo Cooker (

I baked for 20 minutes at 500F, then popped off the lid and let it go for another 5 minutes at 500F. I then dropped the temperature to 450 and baked for about another 20-22 minutes until the crust was where I wanted it.

u/alexbeal · 1 pointr/Breadit

You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.

You could also make sure you have all the supplies necessary. At a minimum you'll want:

u/step_back_girl · 1 pointr/cookingcollaboration

I got this Lodge Dutch Oven with a lid that doubles as a skillet

And America's Test Kitchen Cookbook

And my secret Santa got me an awesome 2 qt slow cooker and slow cooking for two recipe book, that I need to put on the secret Santa page..

u/YouShallDealWithIt · 1 pointr/cookingforbeginners

You're in luck! It just so happens that I know some great recipes with boneless skinless chicken breasts:

Chicken marsala

  • The good: Few ingredients, doesn't require fancy equipment. Pour the extra marsala sauce over pasta for an inexpensive and impressive meal. Gives you an opportunity to make the joke "I love cooking with wine. Sometimes I even put it in the food."

  • The bad: If you're under the legal age, you may have to ask an upperclassman to buy the wine for you.

    One pot chicken and vegetables

  • The good: all-in-one healthy meal. You're getting protein, fiber, micro-nutrients, all the good stuff. Set it and forget it. After the initial prep work, throw it in the oven for 45 mins and go relax.

  • The bad: chopping veggies is a little tedious. Get a roommate or SO to help. You'll need an oven-safe pot. I use the Lodge combo cooker which has gone up in price since I bought it. Do yourself a favor and don't google "Le Creuset."

    Chicken fajitas

  • The good: Spicy and delicious.

  • The bad: None. Fajitas are F-ing awesome.
u/drocha94 · 1 pointr/castiron

I'm trying to make the switch to cast iron now. Still learning how to not burn my food on it... but giving me a new challenge in the kitchen is something I'm enjoying, especially after hearing the praises of cast iron sung so often.

I know a lot of people are critical of Lodge for one reason or another, but I bought the combo cooker and have been loving it so far. Very versatile pieces.

u/funkykolemedina · 1 pointr/Cooking

Lodge makes this Dutch oven/skillet combo. I love it.

Lodge Combo

There's a number of excellent tutorials about how to season them. I find the Lodge to be a bit "bumpier" than other coast irons I've used. This means it takes a lot of costs of seasoning to create a smooth surface. Canola oil is the classic choice, with flax seed oil being the new kid on the block. I've tried both, and I think canola is bit easier to get a good seasoning with, but once perfected, the flax is seriously glossy. Eggs sliding around glossy.

u/LogosHobo · 1 pointr/castiron

Oh! I forgot about that one. My bad. This is the one I have.

u/ansonr · 1 pointr/TheFirstLaw

I was thinking one of these guys for Logan's cookpot. or Daniel Day Lewis.

u/LikeAgaveF · 1 pointr/AskCulinary


Would this product suffice, even though it is listed under "outdoor gear"?

u/Stereotypical_Suit · 1 pointr/BuyItForLife

And of course, Canada gets shafted again. :(

u/Sticky_Bandit · 1 pointr/Cooking

I just picked up a Lodge Combo Cooker and I am curious to know what the best way to season it would be. I heard that it helps to just cook up like 5 pounds of ground beef to get a good surface.

u/prcm · 1 pointr/Breadit

I got this combo cast iron cooker from Amazon. I'll remember to let you know though when I weigh my dough when I bake next this week, but if it helps, I generally use the tartine country bread recipe! I know thought that sometimes I feel like by breads bake the perfect size in the Dutch oven I linked above. Like the dough to Dutch oven capacity ratio seems to be perfect with the tartine bread recipe!

Also your flat top is looking good! Almost there! Sometimes I honestly feel like I just get lucky, I don't even know why mine does that hahaha

u/24rocketman · 1 pointr/Breadit

Would you recommend a dutch oven over a cast-iron combo like this? The author said that's what they used and I imagine it'd give me a little more cooking versatility (though, I don't have a dutch oven and have a number of similar pans)

u/RedTalon19 · 1 pointr/EatCheapAndHealthy

I purchased this Cooks Standard set 4 years ago for $225 and I've been loving it. No need to worry about using metal or scrubbing hard. I do occasionally use Bar Keepers Friend to polish up the pans for a brand-new look.

If you don't want this brand/set specifically, for sure get at least tri-ply like already mentioned. I think metal pans (vs non-stick coating) are better for all around cooking. Sure, you need to use more oil/butter in your cooking, but moderate amounts of fat are important in a diet. Its highly processed, added sugars, and excess salt you need to worry about.

For when I needed a non-stick, like for eggs, I picked up this T-fal and the non-stick is fantastic, even after a few years of careful use.

I also have a Lodge cast iron dutch oven set which is great for when I use it, but I find it difficult to use effectively. Perhaps I'm just not using the proper techniques, so I don't get much use of it... but I do love to use it when I get around to it. Learning proper care for cast iron is essential - read up before you use (and possibly ruin!)

u/asr · 1 pointr/Cooking

I would suggest a cast iron griddle and a dutch oven/skillet pan combo like or

Another less common, but surprisingly useful tool is an immersion blender. It's great for anything from creamy soup to pudding to protein shakes.

u/lgodsey · 1 pointr/Cooking

Cook's Illustrated rates this one highly. I have a few and they're great.

u/Pamzella · 1 pointr/CautiousBB

Don't even worry about it. But since you got rid of the pan that sucked, get this one instead: Yes, totally recommended by America's Test Kitchen but also, totally recommended by my DH who makes me awesome eggs most mornings. How much does he love this pan? I am not sure the comments field is big enough, but it's $26 and it is so awesome, we have the 8" version for small stuff as well.... and we don't even like non-stick for anything else these days, we are pretty much All-Clad stainless snobs. (Except for my T-fal stock pot, because that is also the shitznit.) Seriously, be kind to yourself. Eggs are great for her, so make it easy on yourself.

u/sloof70 · 1 pointr/BuyItForLife

T-Fal Pro from Amazon. Currently $32 for Cooks Illustrated's favorite non-stick 12-inch skillet. They even preferred it to the AllClad.

u/RugerRedhawk · 1 pointr/BuyItForLife

America's test kitchen reccomends this one:

Also if buying something with teflon brand coating, look for the grade of teflon they use, they range from 1-5 stars. The 5 star ones are harder to find, but are the most durable.

u/eyeharthomonyms · 1 pointr/xxfitness

This is absurdly good for nonstick (not Teflon, specifically). I don't have to use ANY oil for eggs.

u/jloflin · 1 pointr/Cooking

America's Test Kitchen rated this T-Fal as their favorite non-stick skillet.

u/girkabob · 1 pointr/AskCulinary

T-Fal has a few different lines of pans. I got this one a couple years ago and it has a nice heavy bottom.

u/ferocity562 · 1 pointr/Cooking

This thermospot pan is recommended by America's test kitchen, works really well and weighs about 2.5 pounds.

u/aestival · 1 pointr/AdviceAnimals

A good and small nonstick pan is key in my book. Cook on high heat, constantly but gently move the cooked egg around to allow the runny part access to the pan to cook, lifting the cooked part for the runny part toget underneath in some cases. When ready, flip with the pan.

This one works amazingly well

Edit: If your sketched out about flipping the egg, try it over the sink. If the cooked egg easily slides around on its own, it should flip rather easily. Oh, and i guess it's my cake day, whatever the hell that's worth.

u/spaceballsrules · 1 pointr/Cooking

Looked around and there are options for non-stick pans that can be used with metal utensils:

Calphalon Signature

Calphalon Williams Sonoma Elite

Woll Diamond Plus

They are expensive (~$60), but it is a permanent solution to your particular problem.

EDIT: Never mind. I found a T-Fal pan that is safe for use with metal utensils, and they are well priced -

u/GooseCaboose · 1 pointr/cookingforbeginners
u/s0rce · 1 pointr/BuyItForLife

I bought a T-fal E93808 12" pan for $25 back at the beginning of 2016 and it gets consistent home use. I never expected it to last this long. I have a sizable dent on the side from dropping it and the handle rivets and screws came loose recently so I fixed that with JBWeld. The main pan surface still works amazingly well for the age and price. I basically assumed it would be disposable and last a year. Its not BIFL but its excellent value and really good performance. I try to use plastic spatulas and avoid steel wool but otherwise I'm not very careful.

u/DrSomeGuy · 1 pointr/BuyItForLife

The T-fal E93808 is the America's Test Kitchen choice for The Best Teflon Skillet. They do some pretty holistic testing on their YouTube channel, kind of like BIFL cooking cooking edition.

u/ClaptrapPaddywhack · 1 pointr/barstoolsports

The key is to buy cheap (but good quality) non-stick. Not something from a grocery store, but do some research and you can find good pans for not a lot of money. Yes the finish will wear off eventually, but if you're talking about a $30 pan, who cares at that point? I've bought this pan twice in 6 years and I couldn't recommend it enough.

u/disporak · 1 pointr/Cooking

if you have a flat top electric stove i'd recommend getting a big carbon steel skillet instead. a skillet will have more contact with the stovetop. without the wok shape youwon't be able to fill it up with a ton of stir fry fixings but on a home stove you want to cook in batches, even with a wok.

when i lived in a place with a glass top stove it was frustrating to use my wok since only the bottom flat part would get hot enough and lifting it up to flip food means no heat .

here's the skillet ATK recommends:

also, you're not going to be able to put any carbon steel pan in the dishwasher. i know some companies make stainless steel woks but they're expensive and heavy. that's really not hte material you want a wok made out of. if you've gotta put in the dishwasher just get a 12" stainless steel pan

u/SunBakedMike · 1 pointr/Cooking

Don't try to cut out fats and salt too much, overdoing it will just make you miserable.

  1. If you want inexpensive go with cast iron pan, if you want something better then Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8", if you want something pretty then All-Clad 12-Inch Stainless Fry Pan. But the last one is like $160 dollars so my suggestion is go with the ugly carbon steel Matfer for $50, it's lighter than the cast iron and more useful.

  2. There are plenty of low cal ways to cook chicken breast, poaching in broth, grilling, pan fry, sous vide, don't just marry one way to cook, use them all. If you're going to restrict yourself to chicken learn to cook it many different ways in order to vary tastes. Don't make yourself miserable. Unless you're cutting don't be afraid of a little bit of fat. Fats are needed for Vitamin absorption, if you go too far then all you'll think about is food.

  3. No idea depends on the dish.

  4. Do not cook chicken in an oven at temperatures that low. The reason you can sous vide chicken breast is that water has a much higher specific heat than air. Water has more energy per degree of temperature so it quickly get the chicken out of the danger zone. Think of it like this, people in hot climates can easily withstand 130+ Deg F temperatures for quite a while, but put the same person in a 130 Deg shower and burns develop quickly.

  5. Answered in 4. Do not cook chicken in an oven at temperatures that low
u/Simpsator · 1 pointr/AskCulinary

I'm a big fan of my carbon steel over my cast iron, mainly due to the same ability to heat up, but they cool quicker (more responsive when sauteing), and most importantly are a fair bit lighter. They retain the same non-stick properties as cast iron as well.

As for the EU, I have to assume you can get any of the big French manufactured pans that we have to import to the US. De Buyer, Matfer, Mauviel. I have the Matfer Bourgeat Black Steel and I love it.

As for seasoning, just follow the traditional French method that most of the pan manufacturers recommend (potato peels, salt, and oil). America's Test Kitchen found it had perfect results with it.

u/TheFirstUranium · 1 pointr/KitchenConfidential

I have this at home:

But I've had it for a long time, and I've heard that quality has gone significantly down since. My old kitchen had some years ago, but idk what those were.

u/subarutim · 1 pointr/BuyItForLife

I've never used Winco SS that I'm aware of. If you want a BIFL 12" saute pan, I'd recommend a carbon steel one, like this. It's a restaurant staple. SS pans tend to heat unevenly unless they're the 3 ply type with a copper disk sandwiched in. Think 'All-clad'.

u/Gayrub · 1 pointr/sousvide

Carbon Steel. I used to use cast iron like every one else in America but I got a carbon steel pan for Christmas. I love it. The crusts I'm getting are fantastic. I need more practice before I say for sure that the sears are better than cast iron but they're at least as good, maybe better.

Lighter weight than cast iron. They heat up quicker and cool down faster, which is great for going from searing to making a pan sauce.

I don't think most Americans have used a carbon steel pan. Most of the people around here are going to tell you to get cast iron. I'd ask them if they've ever tried carbon steel. My guess is that they haven't. I'll never go back.

Edit: here is the one I have. I chose it because it was recommended by America's Test Kitchen.

It's a little more expensive than cast iron but well worth it. I mean, you're gonna have the thing forever.

Oh yeah, they're just as non-stick as cast iron if not more so.

u/xyccah · 1 pointr/dubai

Ace, Crate and Barrel and I think Lakeland has them too.
I would recommend getting a carbon steel skillet instead since they heat up quite fast and you always end up getting a beautiful sear.

u/thedhanjeeman · 1 pointr/Cooking

I think it's less about the quality of the steel and more about pan shape, handle shape, handle angle, etc.

This is what I see recommended most:

u/achtagon · 1 pointr/carbonsteel

note the negative reviews noted on Amazon for the Matfer; many about warping/wobbling. As with all of these carbon pans they're generally made for giant commercial kitchen stoves where a little wobble doesn't mean much and it's not a big deal.

u/jdefontes · 1 pointr/Sourdough

I used a cheap enameled dutch oven from Target for years, and never had any problem with it. I heated it empty all the time, and I just wrapped the plastic handle in foil. However, if you're using it exclusively for baking I'd recommend getting the Lodge Combo Cooker instead. I find it much more convenient to place the loaves on the shallow "lid" part and use the deep "pot" part as the lid. Fewer burned hands and lopsided loaves.

u/monkeyisland2 · 1 pointr/CampingGear

This is what I have. link. I think that it works pretty well with putting some coal over the top of it. At least I have not had any problems with it.

u/swill0101 · 1 pointr/Breadit

I have the lodge 5 qt dutch oven and the boules are about 1Kg each.

u/Sarlax · 1 pointr/AskReddit

Get a double dutch oven like this. You can use it for cooking pretty much anything. In the oven, it can do the same job as a crockpot. You can use the lid as a skillet. I use one for roasting whole chickens every week or two.

u/turkeychicken · 1 pointr/Breadit

That's the one I use. When I bake my bread I actually use it upside down, so I put the dough in the lid. It makes it a lot easier to insert and remove the bread without burning the shit out of your hands.

u/Golgafrinchamp · 1 pointr/Sourdough

Lodge 4.73 litre / 5 quart Pre-Seasoned Cast Iron Double Dutch Oven (with Loop Handles)

u/Ashley8777 · 1 pointr/Cooking

Get this dutch oven!

I have it and I love it! I regret not buying it first!

I would still get a stock pot though. I use the inserts as colanders and I love making stock in it, but it's also super convenient for pasta, and I can steam things in it as well.

So my advice, the lodge dutch oven skillet combo and a stock pot. You won't want to boil water in the cast iron. Maybe a small pot too.

u/AMorpork · 1 pointr/Breadit
u/HermesTheRobot · 1 pointr/cookingforbeginners

Lodge L8DD3 Cast Iron Dutch Oven, 5 qt

This one, the lid doubles as a skillet. So it's even more bang for your buck IMO

u/Jowlsey · 1 pointr/BBQ

I'd second a pork butt. Make some nice pulled pork sandwiches out of it when it's done. I'd also suggest some sort of a heat deflector before you go the low and slow cooking route, but wouldn't spend the money that some of the OEMs are asking for- a handeless frying pan like this lid could be something that works for you, and it'd double as a skillet, and lid for the dutch oven. A good duel sensor thermometer is another nice thing to have. I've been using this one for a few months and really like it. The stock thermometers on the grills are notoriously inaccurate over time, and it's really nice to sit inside and watch the game and have the wireless unit beep when the grill is too hot or cold, or when the meat hits the target temp.

u/muhaski · 1 pointr/food

Lodge is considered one of the best cast iron cookware companies. You can buy a 5qt for under $40. For a couple more dollars you can get a double dutch oven which includes a skillet lid so it's actually a dutch oven and a skillet. I got it for Christmas last year and use it more than anything, highly recommended for under $50.

u/garage_cleaner · 1 pointr/Random_Acts_Of_Amazon

I don't know if the pain of losing loved ones ever go away, but I'm sure they'd be happy knowing you're celebrating their memories.

Sorting my priorities.

I'd love a Dutch oven, as of right now, I have a pressure cooker and two crappy made in china non-stick pots that have the nonstick coating flaking off. I basically am ok boiling eggs in them...and that's it.

So, I cook everything that needs a pot in my pressure cooker or use a cast iron pan I was gifted on my wedding day. It would help so much to be able to braise food and not worry about the pot burning, or having to use a pan then the pot. Better, being able to throw the pot in the oven, my word the cooking possibilities!

P.s. it was good sorting my priorities. It made me think, why did I want this, and do I still want it?

u/whtevn · 1 pointr/Breadit

I use this guy. The Lodge double dutch. Bonus, you can use the lid to make rolls!

u/scragz · 1 pointr/Sourdough

What does everyone think of these vs the slightly larger double dutch oven without the frypan-style handles? I'm about to buy one or the other for upside-down bread baking and not sure which to go for.

u/electrodan · 1 pointr/Breadit

Since I already had a nice cast iron skillet with a handle, I bought this one a few months ago and love it. I've done a ton of bread in it (It's in the oven as I type) and also some great braised dishes so far and it's been wonderful.

u/osgd · 1 pointr/seriouseats

Here's one that's on my wish list, it also comes with a cast iron pan:

u/AnAngryFredHampton · 1 pointr/vegan

I've never used an iron suppliment, but as an FYI they charge a whole 30 bucks for a small chunk of cast iron. You could just as easily get a small (3.5 inch) cast iron pan for 5 bucks, scrub it with steel wool to strip the finish and boil it in water to get your iron.

u/TheDopeGodfather · 1 pointr/castiron

Lodge 3.5 Inch Cast Iron Mini Skillet. Miniature Skillet for Individual Meal Use or Desserts

u/DJorgensen · 1 pointr/Edmonton

I trust Lodge to make good pre-seasoned cast iron. For the most part has prices that are reasonable enough for me since I already have prime for the free shipping -

u/honeypnut · 1 pointr/Random_Acts_Of_Amazon

I love this miniature skillet. It’s so tiny and cute.

Edit: someone already said tiny skillet!!!! So I’m changing mine to gem-shaped candy/gelatin molds

u/Supahvaporeon · 1 pointr/PUBATTLEGROUNDS

Do they make mini skillets that are the size of a refrigerator magnet?

Edit: It looks like there is a small 3.5 inch egg and sauce skillet on Amazon for $5. Not quite small enough to be a knick-knack, but it would make an excellent paperweight/magnetic clip holder.

I'll probably mock something up.

u/sazeracs · 1 pointr/AskCulinary

I have a 7qt oval Lodge, which is holding up well (I've been using lodge enamel cast iron for 4ish years and I only have a couple really minor less-than-pea-sized chips around the lid where I bang my spoon or put the lid down extra-vigorously). I have friends who use and enjoy Tramontina, Cuisinart, and Crofton (Aldi brand) and even (god help me for dropping a bezos link) AmazonBasics.

That being said, if I'm ever rolling in dough I might upgrade for ~!~aesthetic~!~ reasons. Aside from glaze quality, Le Creuset is a little bit lighter and has nice big handles, both of which slightly improve ease-of-use. Who knows.

I find 6-8qt the optimal range. I can make a pound or two of beans, a nice loaf of bread, a big 6-8 person stew all without overflowing. I've used friends 4qt and it's always just a little tight. If you're gonna have just one, 6-8qt seems an ideal size, IMO.

A thing worth noting is that even if your cast iron chips over the years, it's still perfectly food safe (ATK).

  • Amazon Basics 6qt: $43
  • Lodge 6qt: $60
  • Le Creuset 5.5qt: $300-350

    So, you could replace your cheap one 5-7 times before matching the Le Creuset price. Obviously YMMV, but it strikes me at potentially worth trialing an inexpensive one for a couple years first. You know your habits and preferences best, though.
u/Scienscatologist · 1 pointr/Cooking

An enameled cast iron Dutch oven is one of the most versatile pieces of cookware you can own. You can use it on the stovetop or in the oven. It's perfect for pasta sauces, soups, stews, chilis, braising cuts of pork or beef, even baking bread.

You want one that's at least 5 quarts. Lodge makes a 6 qt for under $60. However, if you live in Texas near an HEB, you can get a Cocinaware 5 qt for $30. I've had mine for five years and it's still going strong.

The only other piece pf advice I can offer is that--like most things--you don't have to have the very best / most expensive gear to be a good cook. Always keep in mind that most restaurants are always on a tight budget, so they get the cheapest, often already used, equipment they can find. Lots and lots and lots of amazing meals have been cooked using cheap-ass cookware.

u/rodion_kjd · 1 pointr/Cooking
u/BigBennP · 1 pointr/DixieFood

True cast iron is nice for many things, but for stews etc, that involve deglazing, and or acidity I prefer an Enameled cast iron piece - the lodge one I linked is serviceable and pretty inexpensive. If you want the gold standard, get le cruset but they're very pricey.

u/shitfacts · 1 pointr/castiron

Yeah, I thought that was a red flag too.

I also just realized they look slightly different than the ones on Amazon.

u/adelcambre · 1 pointr/ATKGear

Sweethome reviewed dutch ovens and found that the one from Lodge was as good, but way cheaper ($50 vs $275).

u/Jurph · 1 pointr/nfl

What's your chicken recipe? I got this pretty baby about a year ago and have been making slow-cooked chicken to feed my family:

  • One onion
  • A half-dozen cloves of garlic
  • Carrot or celery if it's around
  • Family pack of chicken breast
  • Family pack of chicken thighs
  • 1qt. chicken or turkey stock to cover
  • Spices

    Quarter the onion & roughly chop the other aromatics. Layer them in the bottom of the pot. Alternate laying a breast & a thigh into the pot, and every time you complete a layer, shake adobo, salt, black pepper, & other spices to taste. Continue layering chicken and spices, remembering to alternate breasts & thighs. Cover with stock, put on the lid, and cook for 8 hours at 215F.

    When it comes out, it's pull-apart tender and the connective tissues have rendered. I can drain off the stock, re-boil it briefly to sanitize, and re-use it. This week's batch used turkey stock left over from Thanksgiving.

    I generally get 3-5lbs. of cooked chicken (16-20 servings) for <$10.00 worth of meat & vegetables. Takes sauces, dressings, and spices easily; goes in salads, tacos, wraps, sandwiches, etc.
u/MaggieMae68 · 1 pointr/AskCulinary

If you really want to explore cooking in depth, getting a pan that can go from stovetop to oven is pretty important.

A basic 10" or 12" Lodge cast iron skillet can be bought VERY cheaply from just about anywhere. Home Depot has a 10" skillet for $15. You'll need to season it but that's pretty easy to do.

Also think about getting something along the lines of an enameled dutch oven for braising/roasting. You don't have to get an expensive one. Again, Lodge makes them or you can often luck into a used Le Creuset or Staub at a thrift store or even one of those antique/flea markets.

Amazon has this Lodge 6qt for under $50.

But at the very least I'd start with a cast iron skillet so you can get comfortable both with the stovetop searing/cooking and the moving back and forth between rangetop and oven.

u/packtloss · 1 pointr/seriouseats

I ended up getting a lodge (cast iron) enameled dutch oven on amazon pretty inexpensively (It's 43% off right now) - And have been super happy with it.

I'm not sure how the pressure cooker would work, as this recipe calls for a bunch of time in the oven with the lid open a crack.

Let me know how it goes!

u/Bachstar · 1 pointr/Cooking

That looks pretty badly damaged. You might be able to use it, but it would be much more difficult to clean & you might actually want to season it like you would a bare cast-iron pot.

I've had really good luck with Lodge dutch ovens. They're not $5, but they generally run about $50 so they're much more affordable than the Le Crueset.

u/MindxGeek · 1 pointr/Breadit

Yeah, it looks underbaked, so I would definitely keep it in the oven longer. Dutch ovens really do help. I have a Lodge brand one that works really well and is way less expensive than like Le Creuset. Here’s the one I have: You might also be able to snag one at a thrift store for cheap.

I would also use bread flour. AP flour just doesn’t have enough gluten content. If baking longer, using a Dutch oven, and switching to bread flour doesn’t work, I’d play around with fermentation times.

Good luck!

u/philosofik · 1 pointr/Cooking

You might like [this]( EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red It's a 6-quart model with a domed lid that ought to hold most large cuts.

u/mpressive36 · 1 pointr/Cooking
u/impudentllama · 1 pointr/GifRecipes

I'm not sure of the brand used in the gif, but this dutch oven from Lodge has served me well for the last couple of years.


I've also seen a few people mention finding them cheaper online and at big box stores (my parents got one from Costco or Sam's for about $30).

u/datrhys · 1 pointr/Cooking

When you are in the market for a new dutch oven and don't have a ton of money to spend, get a Lodge.

I have one and it's super. It is pretty comparable to a Le Creuset at a fraction of the price. I have made many a braised dish in it and scraped the heck out of it and no chipping yet!

u/Rick8521 · 1 pointr/castiron

Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

u/a-r-c · 1 pointr/Cooking

I have a Lodge one, and it's served me extremely well.

It was under $100

u/KirbyinAustin · 1 pointr/Cooking
u/Jaggs0 · 0 pointsr/FoodPorn

they just look like mini cast iron skillets.

u/sean_incali · 0 pointsr/Cooking

Look at the 1 star reviews on amazon

ep0nym1 is absolutely right. lodge enamelware is made in China and absolute shit.

You might get lucky and get an exceptional one, (highly unlikely) but eventually they will chip and you'll end up buying another one down the road.

u/djgrey · 0 pointsr/Homebrewing

I just started keeping plates and isolating individual colonies for propagation. Start up was pretty inexpensive:

  • $90 pressure cooker
    *$6 agar
  • $6 plastic, sterile plates
  • $5 inoculation loop
    oil lamp - made from an old salsa jar and some lamp oil I had on hand. I also use candles to help with an updraft, for whatever they're worth. I haven't had any contaminated plates with about 2 dozen made. I keep a bic lighter on hand for sterilizing the loop.

    I'm looking at getting a microscope and some methyl blue next, b/c I'm a little tired of estimating cell counts and viability. So far, the most difficult part of streaking plates is getting good quadrants. My inoculation loop is a fairly fine metal that just cuts into the agar, making it difficult to get a good streak. I usually end up with some individual colonies, but not as many as I'd like. It often ends up looking like this. This is a good example of an overfilled plate, due to not cleaning off my loop between streaks.

    My process is simple and hasn't caused any issues yet: cook up some DME to form a hot break (SG around 1.030), transfer it to some mason jars and stir some agar into one of the jars and put them all into the pressure cooker. Let the cooker do it's thing until all is sterile, which takes about 15 minutes or so from when the relief cap starts rocking. Then you let it all cool down inside the cooker, not too cool though or the agar will set in the jar. When it's still pretty warm I start pouring the wort w/ agar into the pre-sterilized plates. Last time I had some agar wort left over, so I froze it until I did my next batch in the cooker, re-sterilized it and re-used it on some more plates. As for the tubes, I have some borosilicate glass test tubes that can go in the pressure cooker as well, so they can be filled with a bit of the agar wort before they go in the cooker, then you lay them down on an angle to dry on a slant. My slants are still sitting in the fridge, empty... I've yet to transfer from plates onto slants for some reason.

    On hand, I have:
    Brett Clausenni (the darker colonies in the picture posted above)
    Ommegang's Hennepin
    Brett Lambicus
    Brett trois
    Brett Brux
    WYeast 3711
    Ybay saison blend
    Some wildlings
u/Nyxian · 0 pointsr/food

I have the Lodge 12 inch - I'd place my guess that he has a 8/9 inch on the side, and that the big one is 15 inches. My 12 inch is crazy heavy, I can't imagine that one.

u/unipole · 0 pointsr/instantpot

My solution is this rack
Note the 2.75 height
and a generic steamer
Combined with the trivet that comes with the iP it is great for steaming two things at the same time. for my default fast meal, i steam chicken on the bottom and greens or veggies on top (with a veggie chicken broth resulting on the bottom.
One option that may work is this used as staked steamer stand.