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Started By
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What's in your kitchen/ pans, utensils, etc.. you love
Posted on 6/29/24 at 9:49 am
Posted on 6/29/24 at 9:49 am
What are you using in the kitchen that works well? Would be interested to hear what people are really grooving on.
I have a 5yo 18" lodge skillet that hit that sweet spot of well-seasoned about 1-2 year ago. I use it most nights. I sear a lot of meat in them, fry eggs, all kinds of stuff.
I also have a couple lodge griddles with skillet handles that I don't use enough and are not seasoned enough, so I don't use them as much.
Couple of different sizes of enamel dutch ovens for making gumbo, sausage and peppers, mississippi roast, coke roast, braciole, etc...
Toadfish spatula. Thought a $28 spatula was a joke but its this amazing combination of thin and strong so it scrapes really well. When searing meat it takes the cut of meat off the skillet without breaking off the crust.
I need some cutting boards. Right now I'm using a couple really cheap plastic ones that are bowing and bending.
I have a 5yo 18" lodge skillet that hit that sweet spot of well-seasoned about 1-2 year ago. I use it most nights. I sear a lot of meat in them, fry eggs, all kinds of stuff.
I also have a couple lodge griddles with skillet handles that I don't use enough and are not seasoned enough, so I don't use them as much.
Couple of different sizes of enamel dutch ovens for making gumbo, sausage and peppers, mississippi roast, coke roast, braciole, etc...
Toadfish spatula. Thought a $28 spatula was a joke but its this amazing combination of thin and strong so it scrapes really well. When searing meat it takes the cut of meat off the skillet without breaking off the crust.
I need some cutting boards. Right now I'm using a couple really cheap plastic ones that are bowing and bending.
16
Posted on 6/29/24 at 10:19 am to tadman
Posted on 6/29/24 at 11:05 am to LouisianaLady
What are the perks of a $350 cutting board vs a $30 one from Amazon ?
Posted on 6/29/24 at 11:20 am to tadman
I have been crushing it with homemade pizza, thanks to my KitchenAid standup mixer I got a few months ago. We've made a few other things with it, but after reading about how beneficial it is to have a lot of their attachments, it's probably the most fun I've had with cooking/baking.
Honorable mention to my refrigerator's water dispenser which can dispense water by 1/4s of a cup at a time. Helps with filling up water for consumption and cooking purposes.
Honorable mention to my refrigerator's water dispenser which can dispense water by 1/4s of a cup at a time. Helps with filling up water for consumption and cooking purposes.
Posted on 6/29/24 at 11:49 am to Roy Curado
quote:
What are the perks of a $350 cutting board vs a $30 one from Amazon ?
Idk.. but I’m not finding out.
Posted on 6/29/24 at 12:24 pm to tadman
quote:
Right now I'm using a couple really cheap plastic ones that are bowing and bending.
If you're talking about those real thin ones, usually in bright colors, I have used them until they start to get out of shape and then toss them. It's been a long time since I've had any of those.
I do have one Corian board that I made from a sink cut-out and it will sometimes start to slightly bow. When that happens I just put it on my back porch and put a bit of weight on top of it and let the sun do its thing to flatten it back out.
Now I have 3 nice bamboo boards of varying sizes and a custom made one gifted to me by the maker. It is made with all end-grain showing and of 3 different types wood------teak, hickory and cherry.
Posted on 6/29/24 at 12:31 pm to Roy Curado
quote:
What are the perks of a $350 cutting board vs a $30 one from Amazon ?
The ones I have are $5 and about 18x18" from Dollar General. We bought them when moving a while back and used them in temporary quarters. They last forever it seems.
But they are bowing which means they start to spin when cutting. Also I've heard a lot about microplastics and I don't want them getting into my food if possible. I assume a respectable $30-50 cutting board, even if plastic, will not shed as much as a bargain POS from DG.
Posted on 6/29/24 at 12:47 pm to Roy Curado
The use end-grain hardwoods to make the board resistant to deep cuts that can trap bacteria. Boo’s makes conditioning cream and oil that makes them water resistant so they don’t split or stain. They are very heavy, so they don’t slide around during big jobs.
Use what you want. I love using my Boo’s block for big meals.
Use what you want. I love using my Boo’s block for big meals.
Posted on 6/29/24 at 1:33 pm to tadman
1/2 and 1/4 sheet pans from the restaurant supply store
cheap enameled roasting pans
carbon steel stovetop griddle
cheap enameled roasting pans
carbon steel stovetop griddle
Posted on 6/29/24 at 2:03 pm to cgrand
I've got a 32x24 endgrain maple cutting board from Boardsmith that is maybe my most prized possession.
10" skillet, 12" skillet, 12" straight-sided frying pan, 2qt saucier, and a 5qt saucier, all stainless-clad copper, from MadeIn. Those are my every day workhorse pans for general purpose use.
And a sodastream Terra that I bought an adapter for and hooked up a 5lb CO2 canister to, because sparkling water with homemade syrups has replaced a 6-pack a day drinking habit for me haha.
10" skillet, 12" skillet, 12" straight-sided frying pan, 2qt saucier, and a 5qt saucier, all stainless-clad copper, from MadeIn. Those are my every day workhorse pans for general purpose use.
And a sodastream Terra that I bought an adapter for and hooked up a 5lb CO2 canister to, because sparkling water with homemade syrups has replaced a 6-pack a day drinking habit for me haha.
Posted on 6/29/24 at 6:51 pm to tadman
Staub 6QT dutch oven, Smithey 14inch cast iron skillet, and Mauviel 12in carbon steel pan. I can cook damn near everything in my repertoire with those.
Also a handful of high-end Japanese steel for prep work.
Oh, and my cheap big arse stock pot I got from US Foods.
Also a handful of high-end Japanese steel for prep work.
Oh, and my cheap big arse stock pot I got from US Foods.
Posted on 6/29/24 at 6:55 pm to cgrand
quote:
sheet pans
Agree. One of the most used items. With a cooling rack to fit.
Good kitchen towels
Set of nested stainless bowls
Thermapen One
A good wok
My MIL is big on pampered chef and we have several of the stoneware pieces that are seasoned like cast iron over the years. Pass it down kind of item as long as it doesn't break.
Edit - a super thin spatula from my granny. Androck with Bakelite handle like this one.
This post was edited on 6/30/24 at 5:38 am
Posted on 6/29/24 at 8:16 pm to tadman
A big arse silicon fork. Use it to stir scrambled eggs
Posted on 6/29/24 at 10:04 pm to tadman
Breville Control Freak
Posted on 6/30/24 at 5:37 am to tadman
An older man that lives down the street from me makes all sorts of things out of various woods. Charcuterie boards, cutting boards, spoons/spatulas, knife handles, etc. I have several of his wooden spoons/spatulas that I have been very pleased with. He also made me a cigar ashtray years ago out of a block of northern cherry (back when I still smoked cigars).
Posted on 6/30/24 at 6:51 am to tadman
A garlic peeler like this. Works extremely well
Posted on 6/30/24 at 7:13 am to tadman
1. A cheap wooden spatula that I think was part of a big set we got as a wedding present. It's all worn down and permanently stained, but something about it is just the perfect size and it's my #1.
2. Toaster oven. We got a new Breville toaster oven when we moved and it's fantastic. I use it for everything. I have double Wolf ovens and only use them when something is too big to fit in the toaster oven
2. Toaster oven. We got a new Breville toaster oven when we moved and it's fantastic. I use it for everything. I have double Wolf ovens and only use them when something is too big to fit in the toaster oven
Posted on 6/30/24 at 8:03 am to tadman
Very old meat cleaver that was rusted over when i got it. Brought it back to life and love to use it.
Posted on 6/30/24 at 2:18 pm to tadman
Heavy duty stainless steel pots, both large and smaller saucepans for daily cooking. No more of that coated crap that breaks down and peels after a few years use.
My homemade cypress roux paddle. It is now almost black the first couple inches from all the dark roux I've made over the years.
Immersion blender that I use to make some of the cream soups to break down the vegetables used to flavor it.
My designated sausage stuffer I use when making my homemade sausages.
That thing is a labor saver for sure and makes stuffing the casings real easy for a one-man operation.
My homemade cypress roux paddle. It is now almost black the first couple inches from all the dark roux I've made over the years.
Immersion blender that I use to make some of the cream soups to break down the vegetables used to flavor it.
My designated sausage stuffer I use when making my homemade sausages.
That thing is a labor saver for sure and makes stuffing the casings real easy for a one-man operation.
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