Buying Pots & Pans : Tips for Selecting Pots & Pans for Cooking

Uploaded by expertvillage on 21.01.2008

Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today I'm going to take a
few minutes and show you what to look for when buying a new set of pots an pans. So,
just to summarize what we are going over today. Is things you want to look for in a pan, or
things you don't want to look for in a pan, like in this one's case. Don't get plastic
handles. All they'll do is melt, chip, crack or break. Plastic handles are very very very
bad. Also try to avoid cheap steel pans. Because they heat inconsistently, they cook inconsistently,
they warp, they bend, they break. They are not good. Sure you can work with this, you
could make something with this, but it wouldn't be nearly as much fun or as easy as making
that's all nice stainless steel like this. Stainless steel is probably your best bet
for beginning or for intermediate cooking. Once you get to a super advance stage or feel
comfortable or once you win the lottery you can switch over to copper. And that's going
to really provide you with and exquisite experience with cooking. Just keep in mind a couple of
things though. You pay for quality to a point. A good saute' pan should run you any where
between fifty to a hundred dollars. Anything over that, I'd begin to question whether that's
just, you know, an overly inflated price. You can buy these things on discount. Look
online a lot of times. A lot of online retailers will have them online a lot cheaper. And also
typically, you get a really good deal if you buy a set. The problem is that sometimes the
sets are going to have pieces you wont use. And also keep in mind, if it says its an eight
piece set, its usually four pieces and four lids. Because the lids count as pieces too.
With that being said though, what I like to do is I'll buy a set to start. And then from
there I'll kind of add and subtract to is as I go. And kind of get the set that I'm
ultimately looking for. Buying pots and pans is a very personal thing. You know, what works
for me, may not work for you. I tend to prefer aluminum pans over steel. Just because I don't
like having to deal with the hassle of cleaning the steel pans, you know. But, now that's
just my opinion. Now I do have a couple of stainless pans that I use, but all in all
I've used aluminum professionally for almost the last fifteen years. And that's what I
know. I know the properties of aluminum, and that?s what I know, I know the properties
of aluminum and that's why I use it. Some people who've worked extensively in high end
dining situations use nothing but copper. Copper is the comfort level for them, so that's
when you would use copper. I wish that I could have copper, I'm just not going to spend four
thousand dollars on a set of saute' pans. At least not right now. Also like I said,
bear in mind. Don't get into that mentality that you have got to have every piece in the
set. There are pieces that you will never use. You might not need the steam rinser,
you might not use the huge shock pot. You might not need the omelets pan. You know,
just use what you need. If nothing else just own a medium size, like a ten inch saute pan.
Own like a nice five or six quart sauce pan. And own a nice stock pot and a steamer insert.
And that will get you most of your stuff. So with that being said, I hope you enjoyed
watching my video, I know I enjoyed making it. Hopefully I helped you find a better way
to pick out your pots and pans. So have a good one.