Picking The Right Pan For Every Recipe | Epicurious

Today Tim Mussig of J.B. Prince Company joins Epicurious to break down how picking the right pan for your culinary endeavors makes all the difference in your final product. J.B. Prince has been New York’s first stop for professional culinary equipment for decades and Tim is here to share his expertise on when, how, and why to use different kinds of pans for your cooking needs - whichever recipe you’re bringing to life.

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00:00 Introduction
00:23 Fry Pan
02:11 Saucepan
02:49 Sauté Pan
04:20 Saucier
04:51 Rondeau
05:23 Skillet
05:55 Crepe Pan
06:13 Wok
06:51 Carbon Steel Wok
07:20 Nonstick Wok
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07:58 Riveted Handles
08:58 Welded Handles
09:59 One Piece Handle
10:32 Silicone Handles
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10:53 Sandwich Bottom vs. Clad Construction
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12:56 Materials - Aluminum
13:49 Materials - Stainless Steel
15:08 Materials - Carbon Steel
17:06 Materials - Cast Iron
18:03 Materials - Cast Iron Enamel
18:53 Materials - Copper
19:53 Materials - Nonstick
21:43 Materials - Ceramic


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Picking The Right Pan For Every Recipe | Epicurious

[bl]

I enjoy how this has no fluff, just a guide

[somakuruso]

As a mexican who loves crepes I want a crepé pan and yes, I Will use it to heat tortillas and make quesadillas

[fernandomeneghetti]

Good video. Real advice from someone who knows what they're saying and understands that most people will not buy 72 different pans.

[muhammadaryawicaksono]

"wok is a situational pan"
as in, a pan for absolutely every situation? Yea, I got you

[imperator]

This man can talk about pans all day and be interesting. That's how you recognise a guy that knows what he's talking about. Very nice video

[plantedbasedman]

Never heard and or thought about the negative effects of “undercrowding” the pan and the benefits of balancing the crowding of the pan just right. Thank you

[panpani]

Me, who has literally one pan and two pots in the kitchen: *hmmm yes, interesting*

[Xaero]

I'd say the specificness of a crepe pan depends on where you're from. Because for example in Russia you can find a crepe pan almost in any family. We make crepes (which we call блины [bliny]) quite often and it's not considered fancy. In fact typical American pancakes are much more of a rarity here :D

[rosyx]

I feel like I don’t need to watch any other videos about cookwares after this. So informative, critical, and thorough.

[kritikakishore]

Indian kitchen: a saucepan for tea, a tawa for roti, a wok and a pressure cooker for everything else.

[marg]

Me as the Asian in the kitchen: wok for everything

[lajoyalobos]

Since I started using cast iron, I've developed a bit of a distain for non-stick. Cast iron gives a nice sear and I usually just leave it on the stovetop to clean itself, coming back to it to start the next step in the cleaning process before leaving it for a bit again. Once you get the hang of maintenance it's really not bad or complicated, it's just very different than what you may be used to.

[izurukamukura]

So, I'm trying to get into a catering course in college, and this series is actually helping me a lot in learning things. Not just that though, I got quite a good laugh out of some of the episodes, namely the cocktail episode. So thanks for keeping a smile on my face while helping me make my way up the culinary ladder.

[madelinefireleigh]

Me as a culinary student is now wondering why I can’t get my education strictly from YouTube watching this😂

[Cuckoorex]

Echoing what others are saying: woks are FAR more versatile than for just stir-frying. Also, use a seasoned light cast iron wok, have a little patience to let it get up to heat, and you can easily get the wok hot enough to achieve at least a certain amount of wok hei results, even on a standard electric coil stovetop.

[gileswestwood]

I've been buying and researching cookware for years, this is such an amazing summary

[RodeyMcG]

This was absolutely super. More of this please! Maybe tips on maintenance and use of each pan? Or else variants on other utensils?

[simonholmqvist]

I think it would have been better to compare the nonstick pan to a well seasoned (or "broken in" if you like that better) cast iron or carbon steel pan. That would have been an a lot more fair matchup, since they both have a non stick quality. And another note: the seasoning on an ordinary castiron pan tends to last longen than the one on a carbon steel one. This is because the seasoning on a cast iron pan with a lot of pores have a lot more surface area to bond to, making it more difficult to chip it.

[itsxerxes]

im always shocked by this channels density and quality of content, every channel on youtube should look up to this channel

[una]

The discoloration in the wok means the wok is seasoned. High heat then oil applied to form the non-stick layer