Pots Pans recommendations any?

[batuchka]

also depends is it what style cooking mah? induction cooking, stove, etc

 

[deathan9el]

What surface you mean? The granite type?

yea those granite ones
thot it looks kinda nice than Teflon coated

but me find that these granite types can last only for so long
depends how often u use it

 

[dqwong]

Actually i got this leh.

I duno simi brand i have but color and glass look same. It's my mother favorite

This one very good heat transfer and easy to clean, also don’t have to worry about cracking from heat/cold transfers.

 

[Jude Raphael]

carbon steel wok. the ones hawker and zi char stalls use...

Wow, I’ve thought of using this, but to prep and season the wok for the non-stick effect is too much of a hassle, in my opinion.

I have the stainless steel wok instead. The stove that I’ve isn’t fit for all the fancy work to achieve the 锅气 aka wok hey, sadly..

 

[testerjp]

u want pan or wok?

Wok has higher walls ,can reduce splatter.
Wok don't need to clad with conductive metal all the way to the sides, you only need the middle, you need areas where it's cooler to push semi cooked ingredients aside.
Zwilling has a cheap and decent range of stainless steel wok.
Most people in SG i know prefers wok.

Pans have a larger flat surface, for even heat distribution, good for cooking fillets and steaks.
Scanpan fusion 5 is good, has 5 layers of aluminium and steel.
Graphite and copper are better material, but copper hard to clad and graphite is much more expensive. Just take the aluminium in between is good enough.

S/S Pots can just go for Ikea's range, the 365 range are pretty decent, you don't need much clad because you don't need that type of concentrated heat distribution.

Don't waste your money and time on WMF, there are many better ones out there.

Pressure cooker is a very useful tool too.

Don't worry too much about stick, use a steel wool and it can scrape anything out easily.
Good stainless steel woks can last forever, don't need seasoning, not scare of rust, not scare of toxin.

The best brand is Demeyere, it is rivetless, but the handle can fall off.

 

[Killingeve]

For nonstick I use 3 brands: Ninja, SMEG and Le Creuset. Sometimes you can get very good deal on Amazon for Ninja and SMEG. The quality is decent for ninja pan.

For pot, I use only Le Creuset which I collected over the years from sales. I love it.

don’t ever buy cosmic cookware. It’s terrible and looks like shiat after one year of use.

for budget stainless steel, can consider safico to try first. I want to invest in a few good quality piece soon.

I strongly urge you not to buy any carbon steel pan. It tough to maintain, very finicky to use, heavy and just not an all rounder material. Unless you cook heavily like wok frying and can build a good seasoning, then go for it. Rather go for stainless steel.

 

[ricohflex]

See this

 

[Caifan]

I use neoflam saucepan and frying pan

https://sg.shp.ee/bNvsCHU

 

[freshvibes]

I use neoflam saucepan and frying pan

https://sg.shp.ee/bNvsCHU

Which model are you using?

 

[buttbERry]

WMF

no horse run

 

[The_King]

u want pan or wok?

Wok has higher walls ,can reduce splatter.
Wok don't need to clad with conductive metal all the way to the sides, you only need the middle, you need areas where it's cooler to push semi cooked ingredients aside.
Zwilling has a cheap and decent range of stainless steel wok.
Most people in SG i know prefers wok.

Pans have a larger flat surface, for even heat distribution, good for cooking fillets and steaks.
Scanpan fusion 5 is good, has 5 layers of aluminium and steel.
Graphite and copper are better material, but copper hard to clad and graphite is much more expensive. Just take the aluminium in between is good enough.

S/S Pots can just go for Ikea's range, the 365 range are pretty decent, you don't need much clad because you don't need that type of concentrated heat distribution.

Don't waste your money and time on WMF, there are many better ones out there.

Pressure cooker is a very useful tool too.

Don't worry too much about stick, use a steel wool and it can scrape anything out easily.
Good stainless steel woks can last forever, don't need seasoning, not scare of rust, not scare of toxin.

The best brand is Demeyere, it is rivetless, but the handle can fall off.

other then Demeyere, which handle can fall off, which other brand of SS dont have this issues and can last forever


thanks

 

[testerjp]

other then Demeyere, which handle can fall off, which other brand of SS dont have this issues and can last forever


thanks

Rivet on are more reliable, just get the scanpan fusion pan and zwilling wok will do.

No point spending 3x for a super expensive brand, it is unlikely to outlast 3 of the pieces i mentioned.

No need to overthink about stainless steel too at long it's 304 or better, truth is there will be some tarnish which won't matter in real life. Just use steel/copper/brass wool and scrape everything out, it's just a tool, not an ornament.

 

[Flexamoria]

Can try ceramic

 

[The_King]

Rivet on are more reliable, just get the scanpan fusion pan and zwilling wok will do.

No point spending 3x for a super expensive brand, it is unlikely to outlast 3 of the pieces i mentioned.

No need to overthink about stainless steel too at long it's 304 or better, truth is there will be some tarnish which won't matter in real life. Just use steel/copper/brass wool and scrape everything out, it's just a tool, not an ornament.

which one, me guessing you refer to the uncoated stainless steel not the option they

uncoated stainless steel are:
Zwilling twin Nova 30cm Wok
Zwilling Plus
ZWILLING Prime II
Zwilling wok (Pro/Classic)
Zwilling TwinNova 3