What overpriced cookware do you own that you have zero regrets about buying?

What overpriced cookware do you own that you have zero regrets about buying?

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  1. 2 months ago
    Anonymous

    Have you tested that for lead, chief?

    • 2 months ago
      Anonymous

      If you actually read the page that brought attention to that, only the colored outside part has high levels of lead, not the inside white part that touches the food.
      It's a nothingburger.

      • 2 months ago
        Anonymous

        The inside of the more brightly coloured pots DOES have more lead and cadmium, it's because of overspray. Yes the colors on the outside are MUCH higher, but the inside of a black non-colored enamel vs the inside of a bright orange or red enamel, the colored ones will test higher inside and out.

        • 2 months ago
          Anonymous

          >more
          >higher
          I don't expect you to dig up numbers but without knowing the amount which is expected to START causing harm it can be inconsequential even if one has 100 times more than the other. Furthermore how much can be measured in the enamel vs how much actually ends up in your body is another complication.
          Don't get me wrong though, I'd like to know if my enameled pot is increasing my risk of cancer or whatever harmful doses of lead does to you.

          • 2 months ago
            Anonymous

            Its lead you dumbass, it only takes one

            • 1 month ago
              Anonymous

              >Its lead you dumbass, it only takes one
              I think it takes more like two to three leads, not one.

              • 1 month ago
                Anonymous

                Do you even have any idea how much thats a lead?

              • 1 month ago
                Anonymous

                Three?

          • 1 month ago
            Anonymous

            there are no safe levels of neurotoxins

        • 2 months ago
          Anonymous

          >the inside of the more brightly colored (this is the proper spelling) pots DOES have one part per quadrillion more of lead and cadmium!!!11!!!one!!!
          kek
          Nothingburger.

        • 1 month ago
          Anonymous

          Did you know there's lead inside you RIGHT NOW?
          You're slowly dying. The contaminants in your food, water, and air sources are killing you. At this rate you might not last more than another 60-70 years.

    • 2 months ago
      Anonymous

      >lead is... LE BAD FOR YOU
      I suck on solder before using it, puts hair on my chest.

      • 2 months ago
        Anonymous

        It is though. Made boomers what they are today.

      • 1 month ago
        Anonymous

        Even ancient Greeks knew lead is bad for you, you moron.

        • 1 month ago
          Anonymous

          >He cooks food on the non-cooking surface of his enameled cookware

    • 1 month ago
      Anonymous

      it’s pronounced chef

  2. 2 months ago
    Anonymous

    Staub Dutch Oven, 4 qt.

    • 2 months ago
      Anonymous

      I admit I went with Le Crueset over Staub just because they had prettier colors to choose from

  3. 2 months ago
    Anonymous

    A pizza oven

  4. 2 months ago
    Anonymous

    I don't regret buying anything quality even if it's over priced. Frick dumped chink shit.

    • 2 months ago
      Anonymous

      What overpriced stuff have you bought?

  5. 2 months ago
    Anonymous

    One of those. Several allclad D3 pans. Around $10k in GE cafe appliances that we put in during a kitchen remodel (double wall oven, which was around 4 or 5k, is the evenest cooking oven I have ever used; surprisingly beats out ovens from Miele I have used in the past as well).

    • 2 months ago
      Anonymous

      Really liked my GE cafe 5-burner gas range and oven in my last house. It had a poor design flaw and I had to replace the lower oven igniter and heat burner cover plate. It only took an hour to do and it ran great after that.

  6. 2 months ago
    Anonymous

    I bought this for $100 and I regret it SO fricking bad https://www.amazon.com/All-Clad-E414S6-Stainless-Cookware-6-Quart/dp/B00DP2UYGK

    • 2 months ago
      Anonymous

      $100 is chump change in the grand scheme of things. Use your overpriced stock pot and move on with your life.

      • 2 months ago
        Anonymous

        I guess if you steam a lot of veggies or eat a lot of pasta it's not so bad

        Oh and tamales. That would be a great tamale steamer

        also some of the reviews say it's made in china and that angers me too...

    • 2 months ago
      Anonymous

      I guess if you steam a lot of veggies or eat a lot of pasta it's not so bad

      • 2 months ago
        Anonymous

        I have cooked pasta like 80 times in the past 2-3 months but still idk, I can't stand how much water it requires plus I get scared of botulism I hate having to wash all 3 pieces AAAAAAAAAA IMM MAD JUST TALKING ABOUT IT AAAAAAAAAAAAAAAAAAAAA

        • 2 months ago
          Anonymous

          >get scared of botulism
          How the frick would there be botulism in your pans which have boiling hot water and steam in them? Botulism is such a meme I'm sick of hearing the word, get a grip.

          • 2 months ago
            Anonymous

            the starch moron

    • 2 months ago
      Anonymous

      Oh and tamales. That would be a great tamale steamer

  7. 2 months ago
    Anonymous

    An expensive Japanese fuzzy logic rice cooker. They're only worth it if you eat a lot of rice.

    • 1 month ago
      Anonymous

      how is it any better than a 20$ one

    • 1 month ago
      Anonymous

      an expensive Japanese rice cooker? That’s called…my wife! Haha. She’s actually from Vietnam, though. I am severely depressed.

      • 1 month ago
        Anonymous

        My wife is Japanese and sometimes I fantasize about making it with a sweaty brown piece of SEA street meat

        You uh... you wanna trade? You know, just for like a weekend.. haha jk..

        • 1 month ago
          Anonymous

          I wish I was a sweaty brown piece of SEA street meat. if I get a tan and shave my body and wear a loose dress and heels could I pretend? ha ha just kidding. unless....

          isn't the saute pan extremely annoying to clean?
          I have a 24cm proline frying pan and the only thing I hate about it is the cleaning. the saute pan is like twice as heavy and has a helper handle

          just throw it in the dishwasher bro it's stainless isn't it?
          >reee but it might be damaged
          own your stuff, don't let it own you

  8. 2 months ago
    Anonymous

    Regret my creuset
    Don't regret my staub
    Black enamel fricking sucks

    • 2 months ago
      Anonymous

      >Don't regret my Staub
      >Black enamel sucks
      ???

      • 2 months ago
        Anonymous

        You can like something and still find fault in it friend. You are allowed to critique the things you enjoy.

        • 2 months ago
          Anonymous

          Not anymore. It's current year plus nine. You must unequivocally pick a side or be ridiculed fro being a fence sitter

      • 2 months ago
        Anonymous

        What don't you like about the black enamel???

      • 1 month ago
        Anonymous

        the black enamel is still what makes it look so clean even a decade later. the surface is better too than le creueset, i don't think it's possible to get that kind of premium surface with that creme color.

        Black also makes it harder to spot surface browning

        • 1 month ago
          Anonymous

          That's not really a concern for most people though right?

          If you can't tell when your food is browning based if smell/time/sound, you probably can't cook for shit anyway.

    • 1 month ago
      Anonymous

      the black enamel is still what makes it look so clean even a decade later. the surface is better too than le creueset, i don't think it's possible to get that kind of premium surface with that creme color.

  9. 2 months ago
    Anonymous

    Breville Sous Chef 12. My stand mixer is pretty cool too.

    • 2 months ago
      Anonymous

      I wish I could buy a adjustable slicing disc for my black and decker
      have you used your breville to knead dough?

  10. 2 months ago
    Anonymous

    Yeah, wouldn't bother unless they were second hand.

  11. 2 months ago
    Anonymous

    enameled cast iron are all around worse than stainless steel. I don't understand why they became such a meme. You can get a stainless braizer for way cheaper and it's also lighter, more durable, and gives a better sear.

    • 2 months ago
      Anonymous

      >I don't understand the concept of thermal mass

      Neat

      • 2 months ago
        Anonymous

        I understand it and I know it's fricking shit. More thermal mass means it's slower to raise and lower temps. This is not a good thing. When you put it in an oven this is totally irrelevant as everything comes up to the oven temp regardless of what you put it in. When you use it on the stove taking longer to heat up and cool down is only a bad thing.

        • 2 months ago
          Anonymous

          >thermal mass is ONLY a negative

          lol

          lmao even

          • 2 months ago
            Anonymous

            I see you didn't explain why it's good, because you can't, because it's shit. Literally the only relevance it has is for cooking over an open flame when variations in the fire can cause issues and you need a high thermal mass to slow down any changes and get a more consistent cook. What is more important is thermal conductivity and any quality stainless steel braizer will be aluminum core which conducts heat much better than iron. It's just better in literally every single way.

            • 2 months ago
              Anonymous

              you are literally too moronic to converse

              >I use a hammer to drive in screws and it's the hammer's fault

        • 2 months ago
          Anonymous

          >I use a meat grinder to chop up vegetables and I'm mad about it
          skill issue lol

          • 2 months ago
            Anonymous

            you are literally too moronic to converse

  12. 2 months ago
    Anonymous

    My Demeyere Proline frying pans (24, 28 and 32cm and a saute pan (28cm). Worth their weight in gold. I've never gotten such an efficient, quick sear with any other pan. They're extremely thermally stable, even heating, and quite responsive, especially the saute pan, which heats up and cools down almost instantly.

    • 2 months ago
      Anonymous

      >Demeyere Proline
      same here. this is probably the only cookware in the world actually worth the money

  13. 2 months ago
    Anonymous

    Kenwood stand mixer

  14. 2 months ago
    Anonymous

    by definition if it's zero regrets then it's not overpriced

    that said, NEETs are often enraged at the following things i have, which I am happy about:

    -staub 8 quart oval thing
    -mauviel 11 inch copper saute
    -falk 10 inch copper skillet
    -various weeb swords and stones
    -some riedel stemware
    -burr grinder
    -my toaster oven for some reason (only Culinaly would actually get salty over a $300 toaster oven)
    -hard rubber board because I didn't support religious fundamentalists

    • 2 months ago
      Anonymous

      >-my toaster oven for some reason (only Culinaly would actually get salty over a $300 toaster oven)
      Sounds nice.
      >-hard rubber board because I didn't support religious fundamentalists
      I don't get it.

      https://i.imgur.com/fGG68Ju.jpg

      What overpriced cookware do you own that you have zero regrets about buying?

      Overpaid for a Lodge skillet a year ago, but zero regret. Cook every day in it and it's great.

  15. 2 months ago
    Anonymous

    I'm thinking of buying a dutch oven or an instant pot, which one is a better investment?

    • 2 months ago
      Anonymous

      I have both and use the dutch oven way more but I like cooking and taking my time. And insta pot is probably better for someone who just wants to get it over with and eat

    • 2 months ago
      Anonymous

      they're both very versatile cooking items.
      Instant Pot: slow cooking, but also pressure cooking, steaming, sautéeing, rice cooking, sous vide (depending on the model). Added benefit: it's programmable
      Dutch oven: slow cooking, but you can also use it as a normal pot and to bake bread.

    • 2 months ago
      Anonymous

      Just get both. Are you poor? Although what I love about the instant pot is that it's perfect if you find some meat on discount, it's so easy to whip up a stew or a bolognese in an hour and it tastes like it's been cooked for 3-4.

      • 2 months ago
        Anonymous

        >Just get both. Are you poor?
        The problem is not the money, the problem is space in the kitchen.
        I dont wanna buy large appiances if I am not gonna use them regularly like a stand mixer.

        • 2 months ago
          Anonymous

          To each their own. I haven't touched my stand mixer in years and it just sits in the garage

    • 2 months ago
      Anonymous

      I like my Ninja 14-in-1 but Instant pot has its own equivalent if you want it all-in-one type of deal. Today I pressure cooked dried peas in two hours instead of soaking them over night and boiling them the next day. For dinner I baked sweet potatoes and pork chops at the same time in it. Tomorrow I will toast my homemade bread slices in its airfry function.
      My dutch oven is 99% for baking bread and 1% slow cooking.

    • 2 months ago
      Anonymous

      My vote would be for the instant pot if you don't already have a pressure cooker.

      • 2 months ago
        Anonymous

        Eh. I have both and the Instapot is simply a shortcut. A nice Dutch oven will always reign supreme. Hell, I have a $30 Cuisinart Dutch oven that I still prefer to an Instapot

    • 2 months ago
      Anonymous

      Instant Pot. It's very versatile and I use it almost every day, some day multiple times. It can completely substitute a dutch oven with the pressure/slow cook programs.

    • 2 months ago
      Anonymous

      Instant pot. I have both and use the instant pot at least weekly and the Dutch oven only every few weeks. Around holidays that Dutch oven is in constant use though.

      • 2 months ago
        Anonymous

        What do you use them for?

      • 2 months ago
        Anonymous

        I have both as well, but I've been using the Dutch oven a lot more for actual cooking.
        my instant pot is mostly for noodles and sautéing aromatics now.

      • 2 months ago
        Anonymous

        I do braises and roasts in the dutch oven. Great for meat, sear it on the stove then add your liquids and lid and pop it in the oven. It’s also a great single pot for soups, stews, curries and chili. Bread also comes to mind. It’s also nice if you’re going to a holiday potluck or something like that since it’ll hold the heat well during travel (my braised cabbage stays warm for the 1 hr drive to grandma’s) and it’s a nice looking presentation dish.

        I use the instant pot for soups, stews and curries as well, weekday kind of cooking so no slow reduced chili or things like that. If I was trying to braise meat or something I’d just pull out the Dutch oven but you can do that in them. It’s also very convenient for rice and other grains as well as stock- under pressure cook you can make bone broth in like an hour.

        • 2 months ago
          Anonymous

          What do you use them for?

          Whoops meant for (you)

          • 2 months ago
            Anonymous

            And I forgot that risotto is laughably easy and low maintenance in the instant pot. If you eat a lot of yogurt that is also a useful function.

            • 2 months ago
              Anonymous

              don't you need to stir risotto?

              • 2 months ago
                Anonymous

                For whatever reason, not in the instant pot. Maybe the pressure helps dissolve the starch into the liquid as it cooks or something, I have no idea but have made it several times with great results.
                https://www.delish.com/cooking/recipe-ideas/a24280714/instant-pot-risotto/

              • 1 month ago
                Anonymous

                That sounds interesting. When it comes to risotto I am a traditionalist but I am intrigued to try the IP method. I think I'll give it a shot.

    • 1 month ago
      Anonymous

      instant pot is just a hasslefree pressure cooker. don't buy into the 'instant' part. it takes just as long if not longer than a normal pressure cooker would since you rely on the (usually) weak built in burner

      • 1 month ago
        Anonymous

        I've always thought of the "instant" in relation to normal cooking times. For example, when cooking tough cuts of beef they'd take 3-4 hours using normal cooking but you can get the same result in 30-40 min in the IP.

    • 1 month ago
      Anonymous

      According to this guy dutch oven is best for stews and slow cooker is the worst

      • 1 month ago
        Anonymous

        There's a reason why people have been doing stews in dutch ovens for decades. Most people just don't understand that Le Creuset is a meme brand and most of the food made in a Staub will taste better.

        • 1 month ago
          Anonymous

          >Le Creuset is a meme brand and most of the food made in a Staub will taste better.
          Both are way overpriced

          • 1 month ago
            Anonymous

            Maybe outside of Europe (similar to Demeyere

            https://i.imgur.com/gmmIJzB.png

            If you're talking about the Demyere Proline stuff, it's well worth it.

            https://i.imgur.com/SJ7EXw1.jpg

            damn, that's rough. if demeyere offered the regular european prices in america would any competitor even be able to compete?

            ) but here Staub is actually being sold for a fair price considering what you get is a step above Le Creuset and will last you a lifetime.

            I paid 160€ for mine, the same dutch oven was about $300 in the US from what I remember. I think it's because these items are so heavy and fragile so shipping/insurance must be much higher than usual.

            • 1 month ago
              Anonymous

              A 5.2 l Staub Dutch oven costs over 300 euros here

              • 1 month ago
                Anonymous

                where?

                https://www.idealo.de/preisvergleich/OffersOfProduct/684837_-bratentopf-26-cm-rund-staub.html

              • 1 month ago
                Anonymous

                Dutch ovens are pretty hard to find here

                https://www.pottenpannen.sk/znacky/staub

              • 1 month ago
                Anonymous

                complete ripoff. i'd just wait for sales

              • 1 month ago
                Anonymous

                Yeah I guess

            • 1 month ago
              Anonymous

              >a step above
              How's that then, chef?

      • 1 month ago
        Anonymous

        There's a reason why people have been doing stews in dutch ovens for decades. Most people just don't understand that Le Creuset is a meme brand and most of the food made in a Staub will taste better.

        Checked

      • 1 month ago
        Anonymous

        If you're making savory stews or beans using the dutch in the oven with the lid cracked is way better, then you can build the crust layers like the frenchies do in cassoulet.

    • 1 month ago
      Anonymous

      Another vote for instant pot. Not mentioned so far, it effectively gives you another burner to work with anywhere you have an outlet. That might be for a big meal day where everything is on the stove, or because you're taking the dish somewhere else and want it warm, or you're on vacation in a little cabin thing, or stove just plain broke. They seem like the perfect bachelor-hobo tool.

  16. 2 months ago
    Anonymous

    - Staub 33cm oval dutch oven( I only use it like 3-4 times a year, but I'm glad to have it)
    - Demeyere 28 cm Multiline 7 pan
    - Lelit Anita espresso coffee machine with grinder
    all high quality items that will probably last for a lifetime, nothing really overpriced

  17. 2 months ago
    Anonymous

    100% worth it. Love this lil guy

    • 2 months ago
      Anonymous

      Seems great if you don't have access to a regular oven like if you live in a dorm or something

      • 2 months ago
        Anonymous

        its closer to a toaster/ airfryer that can act as a backup oven

      • 2 months ago
        Anonymous

        My parents have one. They're elderly empty nesters so they don't have a need for a full size oven. When they renovated their ridiculously small kitchen a few years ago, they did away with their full size oven and now have a cooktop, a toaster oven, a more cabinet space. They lost a bit of counter space but since they're not making large meals, it's not really needed.
        Thanksgiving is the only time they need a full size oven but they use the oven at my sister's house. She can't cook for shit so she's happy to see the oven get some use beyond cooking frozen lasagna.

  18. 2 months ago
    Anonymous

    My creuset pot is 150 yo.
    No competition.

    • 2 months ago
      Anonymous

      >My creuset pot is 150 yo.
      Story?

      • 1 month ago
        Anonymous

        Was my great grandma's.
        Cooked many a hearty dish in it.

        • 1 month ago
          Anonymous

          seeing that it is a very old pot, does the presence of possible neurotoxin or carcinogen residues not concern you?

  19. 2 months ago
    Anonymous

    Wife

    • 2 months ago
      Anonymous

      Really ?

      That was my least favorite purchase , what a disaster

    • 2 months ago
      Anonymous

      Aww

  20. 2 months ago
    Anonymous

    On the opposite side of the spectrum, these like $2 Thai Kiwi knives keep mogging my expensive ass knives. They do feel very cheap and fragile though

    • 1 month ago
      Anonymous

      I absolutely love my cheap ass Kiwi knives but they still feel extremely flimsy

  21. 2 months ago
    Anonymous
    • 1 month ago
      Anonymous

      what is that?

      • 1 month ago
        Anonymous

        nta but it looks like a fish pan to me

      • 1 month ago
        Anonymous

        Mauviel copper fry pan. $500aud new, I got one second hand for $300.

        • 1 month ago
          Anonymous

          What do you make with it? I don't understand the Copper cookware craze

          • 1 month ago
            Anonymous

            >craze
            there is no craze, it's just the "best" material.

            • 1 month ago
              Anonymous

              For getting copper poisoning

              • 1 month ago
                Anonymous

                Which is why the vast majority of copper cookware isn't bare copper.

  22. 2 months ago
    Anonymous

    I might sound like a shill, but 100% my hestan nanobond 8" skillet. It's my workhorse for almost every meal I make and the nonstick properties are seriously impressive.

    • 2 months ago
      Anonymous

      420e for a 28cm one is eye watering when you're not a 100k-after-taxes-making fat american. Hopefully they'll go on sale sometime.

      • 2 months ago
        Anonymous

        As a 100k making american, I still balk at the 11" price. I got the 8" on sale.

  23. 2 months ago
    Anonymous

    Upgrading from dollar store plastic Betty Crocker measuring cups on a keyring to engraved metal OXO cups that hold together with magnets felt like a genuine turning point in my adult life

    • 2 months ago
      Anonymous

      >measuring cups
      God I hate Americans for this. Switch you dumb fricks

      • 2 months ago
        Anonymous

        You only have a limited amount of time existing in this universe and you choose to spend it raging over how people on the other side of the planet measure ingredients while preparing food?

        • 2 months ago
          Anonymous

          Measuring caps are not accurate and no serious cook uses them for baking

          • 2 months ago
            Anonymous

            You only have a limited amount of time existing in this universe and you choose to spend it raging over how people on the other side of the planet measure ingredients while preparing food?

            You can tell the difference between a cooklet recipe and a professional recipe by the ingredients list. Especially with baking. Use grams or go home.

            But the old gold recipes in the old books all use cups and spoons, what's a boy to do?

            • 2 months ago
              Anonymous

              >But the old gold recipes in the old books all use cups and spoons, what's a boy to do?
              Just convert them

      • 2 months ago
        Anonymous

        switch to what, exactly?

        • 2 months ago
          Anonymous

          Grams or litres

          • 2 months ago
            Anonymous

            my measuring cups and spoons have both systems.

            • 2 months ago
              Anonymous

              how can your spoons have grams?

              a gram of flour and a gram of sugar don't take up the same volume.
              1 cup of flour is ~125 grams
              1 cup of sugar is ~200 grams

              • 2 months ago
                Anonymous

                you said grams or liters, they have liters.

              • 2 months ago
                Anonymous

                your SPOONS have liters?

              • 2 months ago
                Anonymous

                ml, which is close enough.
                my cups too.

      • 1 month ago
        Anonymous

        Seriously dude, get the frick over it. I don't come around telling you how you should cup the balls more when you're sucking dick, do I? No, because I understand that you have your way of doing it that you prefer and it doesn't affect me at all.

  24. 2 months ago
    Anonymous

    My biggest purchases were a staub like others have mentioned, but a good stand mixer, and a good stainless steel frypan are great. Also, a good immersion blender is useful, I never expected to use it as much as I do, but it can be great for just using for random stuff, a high quality one you can pretty much just rinse after every use unless it's something super oily.

    If nothing else, buy a stand mixer and make your own butter with it, that will improve your cooking a ton and it's super easy.

  25. 2 months ago
    Anonymous

    >kitchenaid "professional" stand mixer
    >cuisinart 14 cup food processor
    worth every penny

  26. 2 months ago
    Anonymous

    Larchwood Canada cutting board (large) and Miyabi 5000MCD Santoku. Both are pieces of art and engineered to perfection that you just want to use them all the time.

  27. 2 months ago
    Anonymous

    i bought several of thess glass jars to make kefir , because I can easily fit my fat hand in them to wash them out after every batch,

    i do not regret

  28. 2 months ago
    Anonymous

    Do lead morons not understand that lead has a low melting point and is soft? Why would they want to add lead when it would be easy to test for and ruin there whole brand.

    • 2 months ago
      Anonymous

      *their
      Dumb weeab.

    • 2 months ago
      Anonymous

      Lead was added to ceramic glazes as a frit because it lowered vitrification temperatures and helped prevent crazing. In enamelware, which is essentially made by firing powdered silica to a metal surface, lead (in the form of lead(II) chromate) was added as a pigment because it produces very consistent and bright colors even at low amounts. Historically, the yellow paint on school buses used lead chromate.

      Lead is all over the place in places you don't expect it. It's only very recently that society has tried to turn away from it.

      • 1 month ago
        Anonymous

        it's still in a lot of turmeric powders actually

  29. 2 months ago
    Anonymous

    Since this is a thread about expensive shit. Why are there stainless steel skillets that are like 200 bucks?
    What the absolute frick?

    • 2 months ago
      Anonymous

      If you're talking about the Demyere Proline stuff, it's well worth it.

      • 2 months ago
        Anonymous

        >Welded handles
        At least that has some excuse for the cost.

        • 1 month ago
          Anonymous

          Honestly, I don't really care about the welded handles. That is just a minor perk in a long list of superior design features. The frying pans are 60% thicker than the industry standard, which is mostly due to additional aluminum. All that aluminum can hold a lot more heat, but it transfers to your food much faster than pure iron. People often say that Proline frying pans sear like cast iron, but they have much less carryover cooking than cast iron when you turn off your stove. If you're frying some meat or something in cast iron, and you turn off the heat, you can usually expect it to keep sizzling for 30-60. In a Proline skillet, the food stops sizzling after about 10 seconds.

      • 1 month ago
        Anonymous

        damn, that's rough. if demeyere offered the regular european prices in america would any competitor even be able to compete?

    • 2 months ago
      Anonymous

      they have aluminum cores/copper bottoms etc, they're not just steel.

      the ones that are are much cheaper.

  30. 1 month ago
    Anonymous

    i've got a staub braiser(shorter/wider dutch oven) that has been fantastic, use it all the time
    detroit style pizza pan that i use for foccacia a few times a month, was a little pricey but well worth it, makes for a super crisp crust without needing a baking stone/peel underneath
    didnt pay for it, but i got a japanese ceramic yakitori grill for my birthday last year and i love it to death, really directs the heat well, super insulated, an absolute treat to cook on when the weather is nice, gets weekly use half of the year

  31. 1 month ago
    Anonymous

    Pyrex bowls.

  32. 1 month ago
    Anonymous

    My Demeyere Atlantis pots and pans have been the best cookware Ive ever owned and I shouldn't need to ever buy anything to place it for the rest of my life.

    • 1 month ago
      Anonymous

      Or I guess they call it proline now, proline 7? Whatever it is, yeah almost $400 for a skillet is obnoxious but god damn I love it. The biggest one is stupidly heavy but the cooking real estate is amazing.

      • 1 month ago
        Anonymous

        might as well buy the real thing for that kind of money
        >but muh induction
        skill issue

  33. 1 month ago
    Anonymous

    I wish I bought a 10gal or 12 or something boil pot for brewing beer when i still did it. the farthest i got was a 5 gal pot. which isnt enough for 5gal of beer in the end. coupled with confusion with my fellow brewer friends about the mash, it was a frick up. i would definitely recommend trying some malt extracts if you are early in the game, i didnt do that too much and focused on "all grain" but with a small 5 gal pot for mash and boil, its RUFF
    ESP without a frickin mash filter and doing a mash - in - bag

  34. 1 month ago
    Anonymous

    turn of the century griswold skillet I bought at a pawn shop for $40

    • 1 month ago
      Anonymous

      I have so many I can't imagine paying for cast iron unless it's some very specific rare piece.

      • 1 month ago
        Anonymous

        I bought it to resell on ebay, but cooked with it and decided to keep it. I use it all of the time now.

        • 1 month ago
          Anonymous

          I picked up two cast aluminium tea kettles recently, one Griswold the other one Wagner that I'll probably resell.
          They were $2 each and I think I can resell them for $40-80 each.

  35. 1 month ago
    Anonymous

    ?si=_kSyWeJgkUQ9W4Wb
    Expensive things that are worth it
    >Vitamix Blender
    >KitchenAid stand mixer
    >nice large cutting board
    >powerful vent hood
    >Dutch oven
    Things that are not worth it
    >designer stoves
    >outdoor pizza ovens
    >expensive

    • 1 month ago
      Anonymous

      >expensive non stick pans

  36. 1 month ago
    Anonymous

    I bought a three piece set of Hestan nanobond cookware a couple years ago. Usually around $300 a piece, I was able to stack sales + employee discount to get it down to ~$100 a piece. Totally worth it, they're beautiful pots and practically indestructible. Clad with titanium instead of aluminum, so they have a much darker shine than normal aluminum clad cookware, and are (almost) nonstick despite being stainless steel.

    • 1 month ago
      Anonymous

      >Usually around $300 a piece, I was able to stack sales + employee discount to get it down to ~$100 a piece

      Mad jelly but I also hate how a lot of expensive stuff I see people in my social circle are showing off is 90% of the time from a similar procedure. They get it through work, stacked discounts, bugged discounts, written off as "defective" and bought for chumpchange, bribing gifts, procured for work but is used personally or just knowing a person somewhere. Usually when they are already pretty well off.

      It's like a normal price tag is only for desperate low income suckers.

      • 1 month ago
        Anonymous

        >It's like a normal price tag is only for desperate low income suckers.
        That's what Klarna and Afterpay are for.

        • 1 month ago
          Anonymous

          sometimes Amazon let's you pay monthly too.

  37. 1 month ago
    Anonymous

    By calling something overpriced, you're showing regret that you didn't get it cheaper or the same quality item for less under a different brand. Your post is moronic.

  38. 1 month ago
    Anonymous

    you can get le creuset for way cheap on the thrift, just make a cursory inspection of the enamel and get a 30 dollar pan/dutch oven

  39. 1 month ago
    Anonymous

    I own two Le Creuset dutch ovens, one 5 qt. and one 7 qt. The smaller one was a very generous gift; I paid for the big one myself. They're just too good. I also decided a long time ago to shell out the money to stock my kitchen with All-Clad cookware. Totally worth it.

  40. 1 month ago
    Anonymous

    After fricking up a nonstick, cast aluminum, and like 3 other frying pans, one night I drunkenly caved and ordered an Always Pan. I treat it like a baby cook with it daily and its breddy gud. Too lazy to bother with giant cast iron shit, I have a tiny cast iron for cooking eggs on for breakfast bout once a week

    • 1 month ago
      Anonymous

      >After fricking up a cast aluminum
      how the hell

  41. 1 month ago
    Anonymous

    All my Demeyere Proline pieces have been well worth the investment, but if I had to pick three:
    24cm frying pan
    28cm frying pan
    28cm saute pan

    The frying pans hold heat for a ridiculously long time, making searing much faster, and making up for the shortcomings of a slightly underpowered gas stove. The thick base on the saute pan is even better because it has all of the searing power, while responding much quicker to heat changes. I know there's a 2mm copper disc, but not sure I'd say "it's like cooking on copper" because there's a lot of other metal in the core too, and it isn't quite as responsive as copper, but Proline has probably the best performance of any stainless cooking utensil.

    The 32cm frying pan is nice for the rare times when I need the capacity, but I could live without it if I had to. If I were buying everything again, I'd just get the 24cm and 28cm, since the 28cm is equivalent to any other brand's 12" frying pan. The Proline 32cm measures about 13.5" across the top. It's huge. The 24cm pot/Dutch oven is something I just got recently and haven't had a chance to use yet.

    I also have a Demeyere 5-ply 3.5 qt saucier (the "5 Plus" series you can get on Amazon for $160), which is excellent. Not sure if you need Proline for a saucier.

    • 1 month ago
      Anonymous

      isn't the saute pan extremely annoying to clean?
      I have a 24cm proline frying pan and the only thing I hate about it is the cleaning. the saute pan is like twice as heavy and has a helper handle

      • 1 month ago
        Anonymous

        >isn't the saute pan extremely annoying to clean?
        >I have a 24cm proline frying pan and the only thing I hate about it is the cleaning. the saute pan is like twice as heavy and has a helper handle

        First thing I did when I moved into my house was install a big farmhouse style sink. Just measured it, and the interior dimensions are 29" by 16", which is big enough to put any pot or pan into the sink to fill it with soapy water and just let it soak.

  42. 1 month ago
    Anonymous

    Fricking air fryer
    Fricking useless

  43. 1 month ago
    Anonymous

    If I own it and have zero regrets, it wasn't overpriced

  44. 1 month ago
    Anonymous

    I bought a flour mill recently, havent had the opportunity to use it but I doubt I will have any regrets. I've wanted one for over a year.

    Also recently bought a juicer that I havent had a chance to use as well

    My coffee grinder was pricey but I use it daily and it does a great job, so no regrets

    • 1 month ago
      Anonymous

      I also bought a grinder, hand crank style. Expensive, yes, but really solidly made, and I can't remember the type of wood but it has a beautiful grain. Bought it from a wood turner locally (Canada), so at the very least I trust it will last longer than something made in China.

  45. 1 month ago
    Anonymous

    Thankfully it was a gift but no one needs a fancy magnetic knife holder thing.

  46. 1 month ago
    Anonymous

    flattop for stove

    • 1 month ago
      Anonymous

      How evenly does it heat? I would think the middle is a cold zone

      • 1 month ago
        Anonymous

        Best heat zones are basically right above the burners. If you have a stovetop that has a long center burner, it'd be perfect.
        whips out pancakes
        tacos
        pizzas
        stir-fry...etc

        • 1 month ago
          Anonymous

          Overall heats fairly evenly though, just wish I had large center burner

  47. 1 month ago
    Anonymous

    For me, it's basically all the staples that you use most often when you cook. If you actually cook a lot it's worth investing in decent stuff that will last forever and can be passed down.
    Roughly ranked in order of importance:
    >High end convection oven.
    Replaced a bottom of the barrel gas oven from the previous homeowners. New oven heats up faster, retains heat better, is more accurate, doesn't leak as much heat (great in the summer). The convection cooktop is fast to heat and easier to clean.
    >Nice knives, including my gyuto
    Use these for virtually every meal, cuts quickly, cleanly, easily.
    >Giant 12 inch Cast Iron
    Cook as much as I can in this thing. Heavy as frick and retains heat like a motherfricker. Nothing sears meat better.
    >All Clad stainless steel large saute pan
    Cook basically anything/everything in this motherfricker, mostly when I'm too lazy to clean something that may be messy in the cast iron.
    >Not a cooking item, but a high end Miele dishwasher
    Dishes come out clean with minimal prework required. Quiet, efficient, and makes the after dinner clean up easier for me and my wife.
    >Instant Pot
    Easy as frick rice, steamed eggs/veggies, the occasional lazy meal on a weeknight.
    >Air Fryer
    Basically a second oven. Great for roasting vegetables while I have a main protein in the primary oven and having everything completed at the same time.
    >Burr Grinder and nice drip coffee brewer
    Use it literally every day and makes coffee that much more enjoyable on shitty mornings. Doing the intermittent fasting thing so it's pretty much the only thing I can look forward to in the AM.
    >Rosle Garlic Press
    The Gucci of garlic presses. Probably the only unitasker I would ever recommend.

    • 1 month ago
      Anonymous

      Rosle makes really nice stuff, their pizza cutter is sharp as hell too.
      All of the things I can get that are made by rosle I buy.

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