you prolly dont give a shit but does anybody know of a tool to log back into an Instagram account..? I somehow lost the login password. I appreciate any tricks you can offer me.
@Holden Henry Thanks for your reply. I got to the site on google and im trying it out now. Takes quite some time so I will reply here later with my results.
I recently got the Demeyere Atlantis/Proline skillet, and it is riverless inside! Way easier to clean. I preferred both the Industry and Atlantis skillets over the All Clad options. On the budget end, I am upgrading from Tramontina, and they worked really well.
You saved me from posting - I experience the exact same joy with Atlantis and Proline. I'm ruined for all other cookware now. I'd rather wait and acquire these fantastic pieces when I can afford them.
@@sarahr7279 that's great that you think the Lodge dutch oven is amazing. I don't personally own one, but have been following the reviews on it and recommending it for years as an alternative to Le Creuset!
Yes, because I know these pots and pans can be super pricey and even I can't afford all of them even though those are goals for us to get one day because of their quality and reliability. So I tried to include some more down to earth options as well. Glad you enjoyed our content!
Listen to Julie! All of her starter recommendations are on point, as I took her advice. Recipes made from quality cookware are truly different from department store non-stick cookware. I'm upgrading (slowiy) to Le Creuset and Deyemere. It's a joy to use these pieces. She recommends starting with a large stainless clad pan. I use mine almost every day. Also, Julie's recommendation at 12:31 - the 2 qt saucepan with rounded bottom interior - Rounded bottoms give superb heat distribution so your roux and mother sauces do not scald or burn. Julie's Cuisinart recommendations are spot on - They're not the fancy 7 ply clad, but their pots still cook beautifully and are reasonably priced. I have a 10 year old Cuisinart that looks brand new.
Thank you for this great video. It was easy to follow and so thorough with the pans. I am one who also like aesthetically pleasing pans but I find that I don't have that kind of budget lol.
Wow that's a hack I've never done, but awesome tip! I love to char my peppers right on the gas stove, but never thought of putting hte baking rack on top of it first...cool! Love our Yooniverse....so smart!
The best part of your channel for me is all the helpful tips and explanations you give. I love how you not only make recommendations, but you explain why. This video exemplifies why I subscribe to your channel. Each and every video of yours is so informative. Btw I bought a Henckels roasting pan last year. It is sturdy and a good size without being too wide.
Thank you so much. This was so helpful for both myself and as I work to put together a set of items for my child moving in to an apartment. I have been needing to upgrade my cookware for a long time but have put it off because of not really knowing g what to buy. Thanks for giving options (low/high) price points!
So nice of you to say! I'm glad you're enjoying this content. And I hear you on the sheet pan dinners...I've always been intrigued by them. I'll see what I can come up with! 😉
Thanks Chef for the valuable contents. You helped me to confirm I have the right pots and pans. Since I have a small kitchen, I just need the essentials. LC Dutch oven is heavy with the food, so the 5 qt is the biggest I can handle. I have the 8qt AC big pot, it’s good enough for making stocks. I like the Staub larger square grill pan, it holds more items. I really like to reheat food with the smaller pans, microwave can’t do it right.
Awesome...I'll try to whip up some one sheet pan recipes soon. I'm glad you're interested in them and enjoying our videos. Thanks for the encouragement!
yay! I was wondering why things stick on my stainless pan. YOu gave us the secret...Patience..lol. Good kitchen therapy. ;) "don't fret my pet" too cute
@@mpuppybreath Haha yes, it doesn't always work though. Some foods are prone to sticking, like filets of fish without the skin, etc. That's why a nonstick pan is useful for delicate items. But usually, patience and preheating properly works!
I need to get new cookware, and I have been watching recommendation videos for what to buy for hours without feeling like I knew what I needed. This video is amazing. Clear explanation of what you need, why you need it, and options at a few price points. THANK YOU for saving my sanity.
I just subscribed. Great content. I mostly have cast iron skillets and a round griddle, but recently got the All Clad 12in. I have a smaller Lodge Dutch oven maybe 4.5 qt. I came looking for pan recommendations so thank you for this.
Cast is actually very easy to clean. The only time I put it in (HOT) water is when I cooked something acidic in it, like tomato pasta... Any other time, and I'm talking after I filled my pan with oil for frying, I just wipe it out the old school way. If something stuck to the bottom, i use salt and heat. And a metal spatula for scrubbing. Then I wipe it out. Granted, I use mainstay ozark brand cast iron but every pan in my kitchen is cast iron. Except for one stock pot I'm fixing to trade in for stainless steel. Another note, when you get off brand names like ozark or mainstay, expect a really grainy texture in and out of the pan. However, after much use and treating the way I said above (metal spatula,) the grainy texture will turn smooth on the inside (sometimes on the outside,) as you build up your seasoning.... I don't know how this lady says to clean your cast iron but, I'm giving you the information of what your grandma done when she had a cast iron pan that she only cooked cornbread in. Expect when you put your pan in (HOT) water, some layers of your season to come off. But it can be built right back up, depending on your treatment. Also, if your pan has been broken in, you don't have to put it in water, after you cook acidic food. But if it makes you feel better (like me,) go ahead. But the water needs to be so hot that it's going to evaporate off your pan, versus soaking into the cast iron. I like cooking with my cheap cast iron. Even though I'm 36, got my pans 5 years ago, and some I've had since early 20s, that if i take good care of them, I'll be passing them down to my children's children, one day. They'll last a lifetime. Ok sorry so long but I don't usually see people explain how to clean castiron properly. Hoping she does above. She probably does. But its not that overwhelming and when you get into the swing of things, you'll find its actually faster and easier than throwing your pan in the sink, to scrub later. You'll actually want to clean your pan while its still hot because you know it's only gonna take a quick second to wipe it out into the bin.
Do you have any opinion on Calphalon cookware? I noticed you mentioning All-Clad + Cuisinart, and I see Calphalon as sort of "in between", in terms of quality/price. But I'm unsure if that's a correct assessment... Great video btw!
I own the cast iron skillet as my only pan. I have two other pots (a stock and a 3qt pot) and find I can really do a lot of nonstick cooking and frying in my cast iron but sometimes I’d like to do a stir fry but I just don’t have the cookware for it. I also have the roasting pan from ikea and I can do whole chickens in it and also do root veggies and proteins in it for one pan meals. The more cooking I do the more I need pots and pans. My next purchase will be a Dutch oven for my beloved spaghetti puttanesca which is difficult to do in a stock pot but I’ve done it! 😹
Enjoyed your pratical advice on assembling my kitchen. Do you have any thoughts on the new brand Made In cookware. I hear they're comparable to All Clad.
Hi l love your recommendations,l know this is a year older but, May l ask what kind spatula you used on the all clad sauté pan the next be with the green handle?
I own a 10 inch cast iron (with a long handle) and recently purchased the Lodge 12 inch cast iron (looped handles). If you have one choice I say the 12 inch Lodge with looped handles is your best bet. The long handle takes up space and honestly serves no purpose. Julie I personally don't think you need the 10 inch, especially since you have a long list of higher priority purchases to make. Btw I've heard the Staub grill pan is better and about the same price point as the Le Creuset grill pan.
Thank you for the video. Newb Q: After looking at reviews on the all clad, it looks like there are many unhappy purchasers? Anyone wish to share info? These are $$$$ pricey. Do they discolor?stick?hard to clean? not dishwasher safe?
Great insights! Wish there’s an equivalent vdo like yours but focusing on what’s available in Asia, eg Korean brands. I live in Asia and All-Clad/ Cuisinart would be more costly.
I disagree on the nonstick pan as an essential because most people use the nonstick pans wrong by using too much heat. Companies only say that their nonstick pans are safe when used properly...which most times mean not to heat them over 250°C. But thats not how nostick is usually used. Most times people just crank up the heat which means over 300°C real fast. The knowledge to heat up pans slowly and use proper heat management usually only comes after getting into cast iron. And with that knowledge cast iron can do almost everything you would do with a nonstick pan. For me the essentials would be a cast iron pan, a clad saute pan (because it can do all the stainless skillet can do), a sauce pan and a dutch oven. The baking sheet is not an issue here in Germany since most ovens have them coming with it when you buy them.
@@ChefJulieYoon Imho there are enough sponsored channels out there no matter what stuff they review. Sometimes i get the feeling most stuff on youtube are more or less hidden ads...and pet videos. ;-)
Great question! Although mine might appear slick and smooth on camera with the lighting, I believe mine is textured as well because it's from Lodge. Lodge skillets are textured on purpose because the company states that the texture allows the oils to adhere to the skillet’s cooking surface during the initial seasoning stage and later, when the user maintains it at home. They did produce smooth skillets in the past, but they stopped around 1988. Some people actually prefer smooth because while a smooth texture may make the pan a little harder to season, the nonstick coating is reinforced with regular use and proper maintenance. I am not sure which one is better because I haven't used a polished "smooth" one. All I know is I can vouch for Lodge.
@@xoxjelloxox Yup! Definitely on my to-film list! We are currently in the process of moving so I'll try to get it is as soon as I can. I definitely feel like I can further deep dive with each of the pots and pans I mentioned in separate videos for sure!
Hmm...I didn't even know they sold sale items without lids. I would say it's essential for it to have a tight fitting lid if you're ever going to use it for braising, slow cooking, or boiling. I do use it without a lid for browning and deep frying, but I couldn't imagine not having a lid. I feel like that's half of its power! I also use my lid for holding the food in there hotter for longer, and when I take it on the go!
Great video but ALL CLAD IS NOT DISHAWASHER SAFE! They have exposed aluminum around the edges that deteriorate and seperate from the steel in the dishwasher! Just have some Barkeepers friend or just some elbow grease :)
- Decent non-stick pan: $50. Mediocre cooking, useless after two years, bad for the environment. Soon illegal in most states. - Good carbon steel pan: $70. Great cooking, lasts a lifetime, good eco choice. - Good cast iron pan: $100. Great cooking, lasts a lifetime (and your grandchildren's lifetime), good eco choice. - Good stainless steel pan: $150. Great cooking, lasts a lifetime (and your children's lifetime), good eco choice. Take your pick.
I went through and watched most of the kitchen essentials videos on CZcams and yours is by far the best, most realistic list of pots and pans.
you prolly dont give a shit but does anybody know of a tool to log back into an Instagram account..?
I somehow lost the login password. I appreciate any tricks you can offer me.
@Marlon Moses instablaster :)
@Holden Henry Thanks for your reply. I got to the site on google and im trying it out now.
Takes quite some time so I will reply here later with my results.
@Holden Henry It worked and I actually got access to my account again. Im so happy!
Thanks so much you really help me out !
@Marlon Moses glad I could help :D
I recently got the Demeyere Atlantis/Proline skillet, and it is riverless inside! Way easier to clean. I preferred both the Industry and Atlantis skillets over the All Clad options. On the budget end, I am upgrading from Tramontina, and they worked really well.
You saved me from posting - I experience the exact same joy with Atlantis and Proline. I'm ruined for all other cookware now. I'd rather wait and acquire these fantastic pieces when I can afford them.
I have had a 6 qt lodge Dutchman for 8 yrs. I use it all the time. A great work horse!
I second that, the 6qt Lodge dutch oven is amazing! It's so much more affordable than Le Creuset but the quality is there 🥰
That's great that you can personally vouch for the Lodge Dutch oven. Glad its been your work horse for all this time!
@@sarahr7279 that's great that you think the Lodge dutch oven is amazing. I don't personally own one, but have been following the reviews on it and recommending it for years as an alternative to Le Creuset!
😊Same here I've been using cast Iron for a decade. I have different sizes😁
Love your video! I really like how you gave a realistic one as well as a wish list of the same cookware. Your video is by far the best one.
Yes, because I know these pots and pans can be super pricey and even I can't afford all of them even though those are goals for us to get one day because of their quality and reliability. So I tried to include some more down to earth options as well. Glad you enjoyed our content!
Listen to Julie! All of her starter recommendations are on point, as I took her advice. Recipes made from quality cookware are truly different from department store non-stick cookware. I'm upgrading (slowiy) to Le Creuset and Deyemere. It's a joy to use these pieces. She recommends starting with a large stainless clad pan. I use mine almost every day. Also, Julie's recommendation at 12:31 - the 2 qt saucepan with rounded bottom interior - Rounded bottoms give superb heat distribution so your roux and mother sauces do not scald or burn. Julie's Cuisinart recommendations are spot on - They're not the fancy 7 ply clad, but their pots still cook beautifully and are reasonably priced. I have a 10 year old Cuisinart that looks brand new.
Always love watching your videos after I get home from work
I'm glad to know you can "unwind" with me after a day at work...haha! Thanks for watching.
Thank you for this great video. It was easy to follow and so thorough with the pans. I am one who also like aesthetically pleasing pans but I find that I don't have that kind of budget lol.
I have the baking rack & mainly use on top of my gas stove to char/roast peppers & other veggies. Thanks Julie.
Wow that's a hack I've never done, but awesome tip! I love to char my peppers right on the gas stove, but never thought of putting hte baking rack on top of it first...cool! Love our Yooniverse....so smart!
The best part of your channel for me is all the helpful tips and explanations you give. I love how you not only make recommendations, but you explain why. This video exemplifies why I subscribe to your channel. Each and every video of yours is so informative.
Btw I bought a Henckels roasting pan last year. It is sturdy and a good size without being too wide.
Thank you so much. This was so helpful for both myself and as I work to put together a set of items for my child moving in to an apartment. I have been needing to upgrade my cookware for a long time but have put it off because of not really knowing g what to buy. Thanks for giving options (low/high) price points!
Killin it Julie! Loving your content! Heck yes to the sheet pan dinners please. They are so nice and I'm always looking for new ideas. Xo
So nice of you to say! I'm glad you're enjoying this content. And I hear you on the sheet pan dinners...I've always been intrigued by them. I'll see what I can come up with! 😉
Thanks for this video, Chef Julie! I just ordered a few of these items as a wedding gift.
Just found your channel and I def wanna upgrade my kitchenwares and my skills looking forward to binging your content
Great video. Very helpful. Appreciated the explanations of why you use the pans you do and the individual functions of each type of pan.
Thanks Chef for the valuable contents. You helped me to confirm I have the right pots and pans. Since I have a small kitchen, I just need the essentials. LC Dutch oven is heavy with the food, so the 5 qt is the biggest I can handle. I have the 8qt AC big pot, it’s good enough for making stocks. I like the Staub larger square grill pan, it holds more items. I really like to reheat food with the smaller pans, microwave can’t do it right.
This video is super helpful, thanks Julie and Joe! Btw, love the highlights, Julie 💁🏻♀️
Another great one Julie. Def looking forward to those sheet pan recipes.
Awesome...I'll try to whip up some one sheet pan recipes soon. I'm glad you're interested in them and enjoying our videos. Thanks for the encouragement!
Love the tips on the nonstick and cast iron. So much good stuff in this vid. Thanks for the list of products. I can enjoy watching. xoxo
yay! I was wondering why things stick on my stainless pan. YOu gave us the secret...Patience..lol. Good kitchen therapy. ;) "don't fret my pet" too cute
I like your hair! Really nice style.
I've been eyeing Le Creuset"s dutch oven, I have been looking fwd to this, ty agian. lol....multiple comments...i can't help myself xo
@@mpuppybreath Haha yes, it doesn't always work though. Some foods are prone to sticking, like filets of fish without the skin, etc. That's why a nonstick pan is useful for delicate items. But usually, patience and preheating properly works!
@@mpuppybreath Haha thanks! I swear my hair changes with every video and I have no idea why! Lighting? Humidity? Haha...
I have a 12" tfal skillet. Love it. It has the red circle thing.
just ordered the non-stick pan. love these helpful tips vids. thanks julie! 👍🏼
I need to get new cookware, and I have been watching recommendation videos for what to buy for hours without feeling like I knew what I needed.
This video is amazing. Clear explanation of what you need, why you need it, and options at a few price points. THANK YOU for saving my sanity.
I just subscribed. Great content. I mostly have cast iron skillets and a round griddle, but recently got the All Clad 12in. I have a smaller Lodge Dutch oven maybe 4.5 qt. I came looking for pan recommendations so thank you for this.
Nice list. But a high carbon wok definitely should make the top 10.
Excellent video. Very helpful. I’m subscribed!
Cast is actually very easy to clean. The only time I put it in (HOT) water is when I cooked something acidic in it, like tomato pasta... Any other time, and I'm talking after I filled my pan with oil for frying, I just wipe it out the old school way. If something stuck to the bottom, i use salt and heat. And a metal spatula for scrubbing. Then I wipe it out. Granted, I use mainstay ozark brand cast iron but every pan in my kitchen is cast iron. Except for one stock pot I'm fixing to trade in for stainless steel.
Another note, when you get off brand names like ozark or mainstay, expect a really grainy texture in and out of the pan. However, after much use and treating the way I said above (metal spatula,) the grainy texture will turn smooth on the inside (sometimes on the outside,) as you build up your seasoning....
I don't know how this lady says to clean your cast iron but, I'm giving you the information of what your grandma done when she had a cast iron pan that she only cooked cornbread in. Expect when you put your pan in (HOT) water, some layers of your season to come off. But it can be built right back up, depending on your treatment. Also, if your pan has been broken in, you don't have to put it in water, after you cook acidic food. But if it makes you feel better (like me,) go ahead. But the water needs to be so hot that it's going to evaporate off your pan, versus soaking into the cast iron.
I like cooking with my cheap cast iron. Even though I'm 36, got my pans 5 years ago, and some I've had since early 20s, that if i take good care of them, I'll be passing them down to my children's children, one day. They'll last a lifetime.
Ok sorry so long but I don't usually see people explain how to clean castiron properly. Hoping she does above. She probably does. But its not that overwhelming and when you get into the swing of things, you'll find its actually faster and easier than throwing your pan in the sink, to scrub later. You'll actually want to clean your pan while its still hot because you know it's only gonna take a quick second to wipe it out into the bin.
This was SO helpful! Thank you💯🙏🏼
Excellent advice..Thank you.
Totally using your guide.
Was looking into a pot or a Dutch oven to make things like my greens, boiled veggies, stocks, etc. Will probably get one of each.
I have 3 T-Fal nonstick pans. 8" 10" 12". Love them!! I keep them in very good shape.
Do you have any opinion on Calphalon cookware? I noticed you mentioning All-Clad + Cuisinart, and I see Calphalon as sort of "in between", in terms of quality/price. But I'm unsure if that's a correct assessment... Great video btw!
T Y I've been trying to decide what to upgrade to.
2 & 4 qt pots. 8, 10, 12 inch cast iron. and my 10" carbon steel is always on the stove. That's all I really need. Nice video :-)
Yes to sheet pan dinner recipes!
Word! I will definitely get on it. I've always been interested in them too. What's not to love about having everything in one pan?
Chef Julie Yoon exactly!
I own the cast iron skillet as my only pan. I have two other pots (a stock and a 3qt pot) and find I can really do a lot of nonstick cooking and frying in my cast iron but sometimes I’d like to do a stir fry but I just don’t have the cookware for it.
I also have the roasting pan from ikea and I can do whole chickens in it and also do root veggies and proteins in it for one pan meals.
The more cooking I do the more I need pots and pans. My next purchase will be a Dutch oven for my beloved spaghetti puttanesca which is difficult to do in a stock pot but I’ve done it! 😹
Yes I LOVE my dutch oven...it has lasted me for over 13 years even with multiple moves and using it on professional jobs. Can't live without it now!
Thank you for this video!
Loved your video ☺️
Enjoyed your pratical advice on assembling my kitchen. Do you have any thoughts on the new brand Made In cookware. I hear they're comparable to All Clad.
You rock. Thanks
Hi l love your recommendations,l know this is a year older but, May l ask what kind spatula you used on the all clad sauté pan the next be with the green handle?
Have you thought about all clads factory 2nd sales?
I own a 10 inch cast iron (with a long handle) and recently purchased the Lodge 12 inch cast iron (looped handles). If you have one choice I say the 12 inch Lodge with looped handles is your best bet. The long handle takes up space and honestly serves no purpose. Julie I personally don't think you need the 10 inch, especially since you have a long list of higher priority purchases to make.
Btw I've heard the Staub grill pan is better and about the same price point as the Le Creuset grill pan.
Thank you 👍❤️
If you, as I do, value our smooth seasoned cast iron pans.. till i die
A BRIGHT mitt on the handle is a given MUST
Thank you for responding to my comment, I appreciate that, love your videos.
I don't have a dutch oven or stockpot. I use my crockpot instead. But I'm only cooking for myself.
Demeyero Proline/Atlantis is way better then All clad..
Seems like cast iron and the stainless steel pan can do the same thing, no?
Hello I am new to your Channel
Hi thanks for being new to our channel and taking the time to stop and say hi! Hope you decide to join our Yooniverse and thanks for watching!
My glass top stove manual said to not use cast iron pans.
Thank you for the video. Newb Q: After looking at reviews on the all clad, it looks like there are many unhappy purchasers? Anyone wish to share info? These are $$$$ pricey. Do they discolor?stick?hard to clean? not dishwasher safe?
does the grill pan work on electric stove?
Great insights! Wish there’s an equivalent vdo like yours but focusing on what’s available in Asia, eg Korean brands. I live in Asia and All-Clad/ Cuisinart would be more costly.
I love it please how much and how can I get it
go to a restaurant/kitchenware supply store, buy the commercial pots and pans. They might not have the famous names but the items will last forever.
S P D..... PLZ nicely done video!
Haha...I was like S P D? What's that? Haha...gotcha...sheet pan dinner...I'm on it!
I disagree on the nonstick pan as an essential because most people use the nonstick pans wrong by using too much heat. Companies only say that their nonstick pans are safe when used properly...which most times mean not to heat them over 250°C. But thats not how nostick is usually used. Most times people just crank up the heat which means over 300°C real fast. The knowledge to heat up pans slowly and use proper heat management usually only comes after getting into cast iron. And with that knowledge cast iron can do almost everything you would do with a nonstick pan.
For me the essentials would be a cast iron pan, a clad saute pan (because it can do all the stainless skillet can do), a sauce pan and a dutch oven. The baking sheet is not an issue here in Germany since most ovens have them coming with it when you buy them.
Allclad and/or Calphalon should seriously sponsor you for this 🤣
Amen...they should, right? You hear that All Clad? Sponsor me please...and give me a saucepan! 😂
@@ChefJulieYoon Imho there are enough sponsored channels out there no matter what stuff they review. Sometimes i get the feeling most stuff on youtube are more or less hidden ads...and pet videos. ;-)
How come some cast iron pans are textured? I noticed yours is smooth. Is there a benefit to either
Great question! Although mine might appear slick and smooth on camera with the lighting, I believe mine is textured as well because it's from Lodge. Lodge skillets are textured on purpose because the company states that the texture allows the oils to adhere to the skillet’s cooking surface during the initial seasoning stage and later, when the user maintains it at home. They did produce smooth skillets in the past, but they stopped around 1988. Some people actually prefer smooth because while a smooth texture may make the pan a little harder to season, the nonstick coating is reinforced with regular use and proper maintenance. I am not sure which one is better because I haven't used a polished "smooth" one. All I know is I can vouch for Lodge.
Chef Julie Yoon thanks for the reply, could you do a video on how to take care of cast iron pans?
@@xoxjelloxox Yup! Definitely on my to-film list! We are currently in the process of moving so I'll try to get it is as soon as I can. I definitely feel like I can further deep dive with each of the pots and pans I mentioned in separate videos for sure!
A lot of sale le creuset items have no lid is it essential and worth investing in full price so it has a lid?
Hmm...I didn't even know they sold sale items without lids. I would say it's essential for it to have a tight fitting lid if you're ever going to use it for braising, slow cooking, or boiling. I do use it without a lid for browning and deep frying, but I couldn't imagine not having a lid. I feel like that's half of its power! I also use my lid for holding the food in there hotter for longer, and when I take it on the go!
All Clad. You think, "HOLY SPENDY PANS, BATMAN!" But NOTHING cooks like All Clad. Worth. Every. Penny. :D
Great video but ALL CLAD IS NOT DISHAWASHER SAFE! They have exposed aluminum around the edges that deteriorate and seperate from the steel in the dishwasher! Just have some Barkeepers friend or just some elbow grease :)
Demeyere Atlantis is even a better pan than All-Clad
you don't own the lid but you'll recommend it anyway. let me just search for stuff I like on amazon and recommend it to everyone.
Umm humm cast iron
- Decent non-stick pan: $50. Mediocre cooking, useless after two years, bad for the environment. Soon illegal in most states.
- Good carbon steel pan: $70. Great cooking, lasts a lifetime, good eco choice.
- Good cast iron pan: $100. Great cooking, lasts a lifetime (and your grandchildren's lifetime), good eco choice.
- Good stainless steel pan: $150. Great cooking, lasts a lifetime (and your children's lifetime), good eco choice.
Take your pick.