Picking The Right Pan For Every Recipe | Epicurious
1,941,560
Published 2020-12-11
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00:00 Introduction
00:23 Fry Pan
02:11 Saucepan
02:49 Sauté Pan
04:20 Saucier
04:51 Rondeau
05:23 Skillet
05:55 Crepe Pan
06:13 Wok
06:51 Carbon Steel Wok
07:20 Nonstick Wok
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07:58 Riveted Handles
08:58 Welded Handles
09:59 One Piece Handle
10:32 Silicone Handles
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10:53 Sandwich Bottom vs. Clad Construction
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12:56 Materials - Aluminum
13:49 Materials - Stainless Steel
15:08 Materials - Carbon Steel
17:06 Materials - Cast Iron
18:03 Materials - Cast Iron Enamel
18:53 Materials - Copper
19:53 Materials - Nonstick
21:43 Materials - Ceramic
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Picking The Right Pan For Every Recipe | Epicurious
All Comments (21)
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I enjoy how this has no fluff, just a guide
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As a mexican who loves crepes I want a crepé pan and yes, I Will use it to heat tortillas and make quesadillas
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"wok is a situational pan" as in, a pan for absolutely every situation? Yea, I got you
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Good video. Real advice from someone who knows what they're saying and understands that most people will not buy 72 different pans.
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Me, who has literally one pan and two pots in the kitchen: hmmm yes, interesting
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Me as a culinary student is now wondering why I can’t get my education strictly from YouTube watching this😂
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Me as the Asian in the kitchen: wok for everything
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This man can talk about pans all day and be interesting. That's how you recognise a guy that knows what he's talking about. Very nice video
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Never heard and or thought about the negative effects of “undercrowding” the pan and the benefits of balancing the crowding of the pan just right. Thank you
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I feel like I don’t need to watch any other videos about cookwares after this. So informative, critical, and thorough.
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Indian kitchen: a saucepan for tea, a tawa for roti, a wok and a pressure cooker for everything else.
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I'd say the specificness of a crepe pan depends on where you're from. Because for example in Russia you can find a crepe pan almost in any family. We make crepes (which we call блины [bliny]) quite often and it's not considered fancy. In fact typical American pancakes are much more of a rarity here :D
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Me with my 10 years wok: "U guys use a lot of pans?"
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I think it would have been better to compare the nonstick pan to a well seasoned (or "broken in" if you like that better) cast iron or carbon steel pan. That would have been an a lot more fair matchup, since they both have a non stick quality. And another note: the seasoning on an ordinary castiron pan tends to last longen than the one on a carbon steel one. This is because the seasoning on a cast iron pan with a lot of pores have a lot more surface area to bond to, making it more difficult to chip it.
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im always shocked by this channels density and quality of content, every channel on youtube should look up to this channel
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Since I started using cast iron, I've developed a bit of a distain for non-stick. Cast iron gives a nice sear and I usually just leave it on the stovetop to clean itself, coming back to it to start the next step in the cleaning process before leaving it for a bit again. Once you get the hang of maintenance it's really not bad or complicated, it's just very different than what you may be used to.
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So, I'm trying to get into a catering course in college, and this series is actually helping me a lot in learning things. Not just that though, I got quite a good laugh out of some of the episodes, namely the cocktail episode. So thanks for keeping a smile on my face while helping me make my way up the culinary ladder.
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Sooo all I'm taking away from this is that my array of pans in my kitchen sucks. Great.
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I've been buying and researching cookware for years, this is such an amazing summary
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The discoloration in the wok means the wok is seasoned. High heat then oil applied to form the non-stick layer
