Pans! Pans! Pans! (Blogmas 4)

Laptop battery is about to die... So I'll try and make this super fast!

But pans... Yeah, let's talk about pans today.

"Buy nice to buy twice"

Buy it for life is a pretty cool way to shop. It means you'll be fine with a higher priced item because you know it is a tried and true good that will last a long time or many generations.

So ditch those teflon pans, or any pans with a non-stick coating. Over time they will lost their coating and you'll be left with a hunk of metal that has a bunch of food residue stuck on it.

The coating generally doesn't age well with high heat and so you're probably chipping it away when you wash it, or even worse, consuming it in the food you prepare.

Well... just look at most professional kitchens, they'll be probably use cast iron, carbon steel, stainless steel, if it's fancy one, probably copper. Those pans can withstand high heat, they contain no coatings, and will last a long time.

But also the best Chinese Restaurants are probably using a cheap carbon steel wok.

If the pans good enough for a pro, it will handle your eggs in the morning.
And those who are concerned about food sticking. All you really need is to properly heat you pan up and add some sort of fat (oil, butter, beef tallow, etc.)

These pans are also not too expensive. Black Friday passed already but I'm sure there are some deals lingering around for the Holiday shopping season.

So highly encourage you all to ditch those teflon pans, visit your local restaurant supply store and grab some cast iron, carbon steel or stainless steel pans. These are easily around the ~$20 for cast iron, and stainless steel ~$100-200.

Of if you have want something fancy 😄, an enameled cast iron ~$100-200.

They also are more durable, no need to be careful with metal utensils on these types on pans. Mainly because they have nothing (chemical coatings) to scrape off. Maybe a little for cast iron (the polymerized oil), but for the most part, it's safe. And you should wash your cast-iron anyways before it gets all nasty.

I mainly use wood or bamboo because it's what I have around, and it's light.

Pick and choose your pots and pans À la carte too.

Those 15 piece sets usually contain pans you don't use or need, and they just end up sitting in your cupboard collecting dust.

Look at your cooking habits. If you liked to make eggs or sear steaks, cast iron or stainless steel pans. If seasoning the pan is annoying, get a stainless steel pan.

Take care of them and they will allow you to make some delicious meals for you, friends and family for many years to come.

-Albert

Thanks again for reading! Please follow our instagram page @big_dawgs_gotta_eat_

TikTok:

@big_dawgs_gotta_e

YouTube:

@big_dawgs_gotta_eat_

And support us via our Patreon

Big Dawgs Gotta Eat!

-Albert