How to choose a frying pan to replace non-stick cookware

i'm telling you firsthand it works so incredibly well to cook with a heavier material it makes you a better cook so you want to cheat this is how you cheat on becoming a better cook [Music] hi from culture so this video is a follow-up to last week's video that was more of a psa for coated cookware coated cookware is a major issue we consume a huge amount of it and it all goes in the garbage so just to reiterate what i said in that video coated cookware is all cookware that has a non-stick coating on it so if it's sold to you to be non-stick with the coating it is going to become garbage it may be a month maybe six months maybe six years maybe 10 years but it will become garbage you're buying it and it will become garbage it will not last a generation and i think that's a problem i feel we should buy cookware once i'm a retailer of cookware and i only want to sell you one pan i'd be really happy if like buy two or three pans but that's all i ever want to tell you i don't want to sell you the same pan six times in our relationship that's not good business for me however i think it's bad for the environment that's the bigger issue and so to get away from using non-stick i had a lot of messages that people like great thanks so much for the video this is excellent um you know i'm already there or it was really great to clarify this for me thanks so much what do i do now so to be really clear on what to do now is that anything outside a non-stick is going to work for you that's going to be either carbon steel cast iron or stainless steel and those any of those materials will work well so when you're choosing cookware the rule of thumb with cookware if it's heavy it's good some people don't want heavy so in that that's where stainless steel will come in and i'll talk about the benefits out in a sec but when you pick up a pan and it's really feather light it's not going to be good that's just simply how it is heat absorption retention and distribution is critical when you're using a fry pan if you're using a light pan and then they put a non-stick coating in it so it buffers everything and it just allows you to cook whatever you want then you can use those really cheap little 25 pans from canadian tire and they're fine but when you're buying quality pan like cast iron or carbon steel weight matters and it's best if you just try to get around using a heavier pan it may seem awkward at first because all you've had is light pans but i'm telling you first hand it works so incredibly well to cook with a heavier material it makes you a better cook so you want to cheat this is how you cheat on becoming a better cook the trade-off though is you have to maintain it outside of stainless steel and start with stainless steel stainless steel is totally neutral it will cook whatever you want in it it's easy to look after it's fairly easy to clean the trick though with stainless and with all of these and this does blow some people's minds is that you do not cook with olive oil use olive oil external oil but even the fancy stuff that people like oh i only buy the most premium that's actually the worst for cooking the fruitier and the more fiber and the more more taste there is to it and the thicker and the greener the worse it is for sticking if you actually buy really really cheap stuff from somewhere like say costco it could work just fine and you wouldn't have an issue but it can i'm just saying not saying to do that but i'm saying that you can get away with it really fine olive oil can be fairly neutral the really good stuff don't waste also your money on that and cook with it use it to drizzle to finish it's got amazing flavor and it's really high quality and got lots of nutrients in it so it's also really calorically dense so don't drink it but it's excellent to use after cooking so we recommend using a grapeseed oil and you can use some other seed based oils coconut oil is a tiny bit questionable some people have success some people don't really depends i think on the brand so i haven't been 100 but grape seed oil across the board works really really well and same thing with canola oil but people seem to appreciate grape seed oil more so we recommend grape seed oil and it works great so just go that route keep it easy and it works so with stainless steel it has a tendency to burn a little bit faster or easier even with a heavier gauge this is a five ply stainless steel aluminum aluminum alloy in the core this happens just to be the industry by zwilling and it's an excellent pan i have used it a thousand times i really enjoy it and it will do many things very well it's excellent for browning uh excellent it deglazes wonderfully uh you don't have to worry about stripping your your finish to it like if you've created a seasoning on cast iron um it's a really good overall workhorse and it comes in sets if you buy a 10-piece set that is a really good value all the time you get a couple of fry pans they're excellent to have for me they're not my primary pan i love them and they work fine i will use them but they're not my go-to they used to be when i was younger when i was first learning how to cook this is what i was used to and i was comfortable with but trends have changed too you know even 20 years ago 30 years ago 30 years ago when i was learning to cook you know cast iron was either non-existent or was in people's basements so it wasn't you know even in my world of selling cookware it wasn't just around now cast iron is the pan of choice so in choosing a cast iron pan there's now a big wide amount of price in cast iron so you can start with a really inexpensive 10 inch lodge pan that can cost you as little as you know 35 40 bucks which is absolutely awesome tremendous value an american-made heavyweight excellent pan but it's doesn't have the best finishing it's a bit sharp on the edges a little bit shallow the finish on the inside is not amazing the the texture it's not really that even or level um so it works well but you know for me out of a 10 i would give it maybe a six six and a half i would absolutely use it if we are away like last time for instance we went with the family went stayed with some friends down in palm springs this is all the place had i was in heaven there was two large fry pans happy as a pig and poop but if i am going to say okay that's excellent it's a great starting point what do i get for better you then go towards carbon steel so this is a dubai mineral b 11 inch fry pan i think it's about 11. uh well seasoned well used well loved in good shape ready to go uh i love the shape of these they are perfect for um you know working a pen on the stove top they are comfortable in the hand the handles don't get overly hot you can kind of keep them in hand where all of the other ones the handles get hot you need a handle helper it's an excellent hard working pan i find that the seasoning doesn't take to them as well as cast iron so you can develop even a better seasoning on cast iron technically a lot of sponge totally sure i have asked people that i thought new i see the people that understand about cover steel or they understand about cast iron and i haven't found that one person yet to tell me the difference between exactly why however carbon steel just doesn't seem to season as well it seasons well as well as cast iron so seasoning is is good the pen shape is excellent i really enjoy using it this comes into up to a 14 inch fry pan really big fry pan so it's an awesome heavy duty workhorse and pricing is excellent this is about an 85 dollar pan 88 dollar pan i think you know pricing is tremendous comparably to you know say take even an industry or comparatively on the market all clad you know like you take a pan they're going to be up into 200 or so for that pan so half price and i would grab it before i would grab that one so that would be my next go and then from there we start getting into the higher end cast irons so cast iron this is a newer one called black lock black lock comes from lodge they realized that there was a a higher end market being made so lodge designed a pan called black lock and it goes back to the heritage it's an older design from 1896 this is the they say the templates in which were used or the casting molds that were used from back then um they've created it light so it's a lighter pen to try to cut the weight this is a little bit of a of a new style they're trying to make a denser cast iron and making it lighter so it is more comfortable in the hand and the black lock is definitely a solid step up from its baby brother the lodge i love the shape comparatively it's much deeper and it's sharper edges so you can get more volume in it i find the handle is a little bit more comfortable i find the handle holder is a little bit bigger but they haven't really done a whole lot with improving the way in which they make their finish i thought they would have polished the inside if they were gonna do a higher end piece but they didn't um and so it's it's not up there at my favorite but it's definitely a step up and i've enjoyed using it it's a good pan um so i find you know for the price it's in that good range so i'm i'm happy with it uh then we start getting up into my favorites so enamel cast iron i am just a huge fan of enamel cast iron good quality stove look rousey you know i have nothing against lacrosse i prefer stove i think their designs their color are just that much better that's why we carry stove and not lucus however when it comes to their skillets there's really no difference so i find you know my only negative to the stove skillets is they're a little bit shallow so for me i just find they're a little bit shallow the 12 for getting more deep depth starts getting too big the 10 tiny bit shallow most people really don't care obviously it's the best-selling skillet that we sell we sell loads and loads of these they come in lots of great colors it's super easy to maintain the enameling goes to seasoning really nicely so it seasons up beautifully and really easy to look after so super classic shape they called an american grill pen because it's made in an american style this is not something typically that you'd find in europe uh they make it for the american market uh the pour spouts bit of a design i don't think they need to be there i would take the pour spouts out i think they're just a little bit of a of an issue people think oh i like to put my my wooden handle spoon in there like sure you can put that actually anywhere it's a design feature and it doesn't really pour any better so a bit of a waste of time in my opinion however you know amazing pan and we sell it really well uh so definitely my second to last go-to that makes sense my my my second choice my number one first choice that we carry and to those that follow us the field skillet so this is my number one people know it's my number one favorite the reason this is my number one favorite is actually really interesting i had a long conversation with the owner of field that's a previous youtube video that we have stephen muscarella and i was pushing him on that and i i didn't really think it through what i was pushing on but i'm like stephen why do i love your pan so much tell me and he's like man i can't it's all the little things in which we've done that have come together and because of all those little things is why you love the pan so it's not one thing it's all little things and i can't pinpoint that for you it's like okay well that actually makes sense because when you look at all of the aspects of the pan i love it right so the handle is the perfect size the handle the design it's got a little bit of a of a ridge on the pan it sits in the handle so nicely it's rounded just so perfectly you know the handle helpless is big enough but not cumbersome that if you need to use it it's it's excellent the splay to the edge of the pan is absolutely gorgeous splayed out so it pours beautifully and it also when you're scraping or pulling anything in you can get a spatula around in there beautifully but the inside finish to this pan is just the best thing i've ever used so he tells me there's a little bit of a secret to the way they do that and he's tried lots of different things and i didn't push him on telling me the secret because i kind of don't want to know but the finish to the inside of this and the way in which it works to cook with but also then to clean and maintain it's just absolutely brilliant it's the best pan that i've ever used ever and i just absolutely love them and fortunately we're getting the same response you know they do we are customers that have these pans just absolutely love them so you know they're our most premium pan out of all of the ones here but they are quickly becoming our number one selling pan you know we're quickly at the point where like wow we just can't really keep these things in stock because of how they're built they're just such an amazing product they are heavy but light at the same time they're just the right sort of of weight so you know they're not as light feeling as what i think the black lock is that i think might be a tiny bit too light and why i don't lean to it all the time but the field just has a absolutely perfect weight and and to him he is quite scientific about it to stephen the owner and he felt the calculation of his weight to quality was just perfect and i tend to agree with them you know i i've used all the different sizes of these now they go from a six inch right up to a 12 inch and they work incredibly well so that is the layout of what we have and like there are other brands that are similar to field they're maybe not quite as good i actually haven't tested them all yet and i'm actually on a mission to do that i'm going to order some of the high-end competitors of field because i really want to be able to talk to that but and they're all doing the same thing um but you know from from my point of view right now and also what's available here we're the only dealer in canada that carries field and it's hard to get some of the other high-end brands that are similar because they're american-made and they're stocked and sold out of the states um so you know we have this and that's a a great thing so i hope that helps on going over the different types of materials and the different grades and why you'd spend from you know 400 sorry 40 dollars to 250 on a pan uh and the difference um you know is hard when you don't have them in your hand because they have a certain fit and feel with absolutely gorgeous like a great pair of shoes so also for for maintenance for all of these guys we recommend using a chain male scrubby and this one is a silicone chain male silicone in the middle chainmail we also carry now the field chain mail that is a lighter more delicate hard-working chainmail cloth that's made in the states and then we recommend using buzzy wax and this is a wax paste with oil in it and this is what we put on for pre and post seasoning and pre and post seasoning is something i've gone over in other videos of how to actually season and maintain cast iron and that comes in a regular and also an organic for some people that want to have a 100 organic oils so i hope that helps clarify hey what do i do next after wanting to get away from cast iron sorry from from non-stick these are the types of pans that i highly recommend and there isn't anything really on the market outside of these pans this is kind of what covers so wherever you're shopping wherever you are watching this go to your local high-end boutique hopefully family run local retailer and ask them what they have for cast iron and like i was saying don't please don't be too particular about the brands that i have here if they're of this kind of quality or you'll send me a note underneath this video if you want me to give you my recommendation on that one i pretty much know all on the market that is of this sort of genre and i can help you with that but the point here is to help you transition away from using non-stick to using something that's gonna last you for generations so the last thing i wanted to say and i touched on earlier is that transitioning from non-stick to these types of cookware takes some work there's some effort that needs to go into learning how to maintain these how to clean them how to look after them we've got lots of different videos please check them out you can always get a hold of us we have lots of handouts that go with each one of these that go when they go home with you and our commitment to you is that you will be successful if you struggle and you haven't been able to make it work we will work you through that we have done that with thousands of customers and we're happy to do that to make sure that you use one of these pans successfully so what i'm saying there is there's absolutely no excuse at all whatever it is there's no excuse to not getting away from your non-stick pan so thanks so much for listening [Music] you

Channel: Cook Culture

Views: 527,881

Keywords: frypan, nonstick, teflon, castiron, carbonsteel, skillet, fieldcompany, lodge, staub, lecrueset, non stick pan, best frying pans, non toxic cookware, ceramic pans, non-stick pan, cast iron, non stick pan review, non stick cookware, frying pan

Id: 5gA4Nueeq-g

Length: 18min 33sec (1113 seconds)

Published: Fri Jul 17 2020