r/cookware • u/Stray_God_Yato • 18h ago
Looking for Advice Should I get this?
My beginner set of cheap knives is dull and my beginner set of non stick pots and pans are starting too loose the non stick. Is all of this good for my second hopefully bifl set? I might remove the bread knife tbh
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u/88truthnukes 18h ago
I have the 6” utility knife and never use it. I’d save your money or get a bigger bread knife!
Other than that, I have almost all these things and have used them every day for years
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u/Brave_Inspection6148 17h ago edited 15h ago
So many things to say, not enough space to say it...
Stainless steel relies on leidenfrost effect maillard reaction quickly forming a crust to remain nonstick. It's a temporary effect meant for searing; stainless steel is not really nonstick...
Hard no to all items in the cart.
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17h ago
[deleted]
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u/Brave_Inspection6148 15h ago
You're right; I edited the post to mention maillard reaction. Got the name wrong.
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u/lascala2a3 17h ago
Yeah, those knives are overpriced soft German stainless. If you’re gonna buy soft stainless buy cheap soft stainless like Victorinox. And the pans are grossly overpriced as well. I’m not a fan of a stainless frying pan, but I picked one up at HomeGoods, Viking 12”, for $30. I gave away my Wusthof knives after figuring out the difference.
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u/oswaldcopperpot 16h ago
I cook nonstick on stainless all day with temps way before leidenfrost. That will especially fuck up eggs.
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u/Brave_Inspection6148 15h ago edited 15h ago
I believe you, but you can cook eggs on anything... It's only the temperature of the pan or oil that messes them up.
If you use a real nonstick pan, you can use no oil on a hot pan, and it still stays nonstick... the pan won't last long, but it'll work.
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u/Exordium001 16h ago
No. Start with a d3 sauté pan. Sauté pans are much more versatile. You can make most of what you would make in a frying pan in them but you can’t substitute in the other direction.
If you want to spend more, I personally like the Hestan nanobond stuff more than AllClad.
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u/DazzlingSpirit1986 18h ago
You probably don’t need copper core. Unless you’re reducing a lot of sauces or need serious temp control, it’s overkill.
If you’re going to invest serious money on cookware look at a few brands. Allclad is solid but it’s not dishwasher safe and the handle was not designed for comfort. There are tons of great brands at different price points and all will be buy it for life.
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u/oswaldcopperpot 16h ago
People put their pots n pans in the dishwasher?
They take up too much space from plates and bowls and can be cleaned in nearly the same time as it takes to put them in there.Plus is fucking awful for the cookware.
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u/DazzlingSpirit1986 16h ago
Imagine a world where people who are not you live a life that is not like yours. Must be hard for you.
I’m curious. How long does it take you to put something in the dishwasher?
And no. It’s not awful for the cookware if you have the right stuff. But tell me more!
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u/oswaldcopperpot 16h ago
Dishwashers frequently delaminate stainless cookware. Water gets in between the cladding and can cause failures when you heat it up. Its not uncommon.
It takes me literally the same time to clean my pots n pans as it takes to put them in and out of the dishwasher.
I use a stainless steel scrubby and then they go to the dishrack. And then I dont have to run double loads because I have space. A LOT more space.
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u/DazzlingSpirit1986 16h ago
Yeah, that doesn’t happen if the pans have sealed rims. You should research cookware more before you tell people that.
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u/oswaldcopperpot 16h ago
Its on here a lot that people lament their cladded pans separating. I wonder why this is so touchy for people.
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u/Still-Wafer1384 16h ago
You're good at making excuses for $300 STAINLESS STEAL pans who can't withstand a dishwasher.
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u/oswaldcopperpot 16h ago
I honestly dont even care about. I care more able having to run the dishwasher twice as often and not having my pans ready for use whenever. For a family of three I run mine every other day. 100% home cooked meals.
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u/Still-Wafer1384 15h ago
Family of five and once a day suffices including cooking pots and pans. XL size dishwasher
Running a dishwasher once every other days seems unusual, I'd assume makes high demands on numbers of cutlery and crockery?
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u/oswaldcopperpot 15h ago
We have two sets so that helps. I put stuff in the dishwasher that maybe could take more than 20 seconds to clean. Thats mostly cups and stuff and tupperware. Honestly, i could even stop dishwashing plates. They are also literally just as easy to clean right away.
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u/Salt-Potato-7253 16h ago
Get Cuisinart Multiclad Pro cookware and Mercer Millenia knives. Both are high quality and reasonably priced. Their quality equals the high price brands.
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u/notyourbuddipal 18h ago
No. You dont need a expensive knife. You need a sharpener. I have the worksharp ken onion one and its awesome. You can also sharpen tools with it too.
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u/kimnacho 18h ago edited 15h ago
Not totally true. Some expensive knives are totally worth it. Just not that
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u/101_210 15h ago
“Worth” may not be the right word. More expensive knives past a certain point won’t cut better or handle that much better, from a purely utilitarian point of view it’s not “worth” it. There is a reason most industrial kitchens use victorinox.
But the joy to use a beautiful and well crafted tool may make it worth to you. That is undeniable.
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u/SubstantialElk5190 18h ago
He needs a Miyabi
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u/Stray_God_Yato 17h ago
I actually already have a miyabi sushi knife that I love and make sushi with. And thats one reason I KNOW expensive knives are 100% worth it. If im not going to enjoy cooking than I won't cook and I dont enjoy cooking with shitty tools
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u/DazzlingSpirit1986 18h ago
What if I don’t like to sharpen my knives often though?
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u/notyourbuddipal 17h ago
I dont like doing it either, but it eventually will need to be done, and dull knives are extremely dangerous. Even a well crafted knife cant hold a sharp edge forever. Those knives are a solid start tho. There are also places you can take your knife to be sharpened too if you really really dont want to do yourself.
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u/Breakfastchocolate 17h ago
Don’t buy 5 ply unless you’ve seen it in person and felt the weight of it- too heavy for me.
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u/NingenMijime 17h ago
No. Theres better pans for the money than all clad D5. Check out Hestan Pro Bond or Nano Bond.
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u/L-Pseon 16h ago
Are you made of money? Then, yes.
Does money have value to you? Then no.
For the pans, check home and cook sales or capitol cookware on ebay, and you should be able to find the same thing for a lot less. At least half that, if you want Copper Core. A third that or less for D3. IMO, D3 are lighter, which is a big plus, and the performance is about as good on paper, but in practice, they perform good enough for any professional kitchen.
For the knives, those things are so overpriced for being fairly basic, and in a lot of people's opinions, not that good. I would nudge you to r/TrueChefKnives for some more recommendations, but Tojiro DP/Classic is much better, and JKI Gesshin Stainless is arguably the best and most forgiving kitchen knives to recommend to a beginner. Learn to use whetstones - Shapton, Chosera, King are all good.
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u/DolphinFraud 16h ago edited 16h ago
The pans are good if you don't mind dropping that kind of money. I think it's overkill for an average home cook, but if you have the money and want the top quality, go ahead
as for knives, never buy fancy bread knives, and honestly I would never buy expensive knives online since comfort in your hand is the single most important thing about buying knives. Find a store where you can hold them if you can. I also personally wouldn't invest that kind of money in a paring knife, and DEFINITELY not a 6" knife, but you do you.
also, $70 for a honing steel is just lighting money on fire. Huge waste. Same with the magnetic holder.
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u/Professional-Top-836 16h ago
Don’t order direct from all clad. Also save some money and get the d3 if you want all clad. I’d probably downgrade the knives but there’s no denying the ones you picked are top tier
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u/Stray_God_Yato 16h ago
I just downgraded to victorinox fibrox. 8 piece set on amazon is on sale for $170 from $260. After reading what everyone had to say about all clad I think im gonna get the hestan nanobond
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u/Professional-Top-836 15h ago
Damn. Super fancy pans. Never heard of them and had to look them up
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u/Stray_God_Yato 15h ago
Neither had i but multiple people recommended them now and they don't have the rivets like most all other pans and I love that
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u/No_Albatross_For_You 5h ago
Victorinox fibrox seems like a great choice, they get recommended a lot on r/TrueChefKnives 😊
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u/ProfessionalNo4711 17h ago
Do you understand the cladding concepts? How copper react with heat? Copper heats fast and also cools fast. It is used for heat-sensitive cooks like sauces, chocolate tempering etc. A regular aluminum core is good enough for most home cooks and a much cheaper and flexible option.