Best Pots And Pans To Have For Every Kitchen - Kitchen Conundrums with Thomas Joseph

Thomas Joseph takes you through just which pots and pans you should have in your kitchen and proves that owning a few well-chosen pieces will give you the flexibility to cook whatever you want, only better!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

[Mindy]

For me I have invested in a carbon steel skillet that has taken over everything I used to fry in the nonstick coated skillets. It is amazing and I use it for frying eggs and pancakes along with just about everything else. It cooks a lot like my cast iron skillet but weights so much less and is easier to pick up. The seasoning on the bottom is egg friendly and they will slide around like crazy. The only nonstick I have left is a 6in and I am planning to replace it with another carbon steel soon

[sct]

I love my All Clad pots and pans, I even bought the wok. My cast iron enamal dutch oven is great too, makes wonderful stews and soups, and bread in the oven.

[xxnatt]

Yes!! I love basic videos like this. Can this be a series for basic kitchen essentials?!

[lacarlousjackson]

I watch him every year around the holidays….. love his cooking

[Country_Jedi]

Nice collection there. Happy to see cast iron mentioned first. Sad to see carbon steel not represented other than the wok. Personally I've switched mainly to carbon steel, and a few cast iron pieces both traditional and enamel coated. I pretty much stopped using nonstick, not only for health reasons but since they will always eventually end up in landfill. Same with ceramic pans the non stick seems to go downhill pretty fas. Carbon steel and cast iron have the potential to last many generations if taken care of (yes it is a bit more work) and actually get better with age! I don't use my stainless steel much anymore, except the larger stock pots. And hate the riveted handles, not only to they attract food getting stuck there, I've had a few come loose. Never had an issue with my welded handles on carbon steel or my one piece seamless carbon steel, love those!

[homecookteresagreen]

I am more so on quality vs quantity. I would rather have a few pieces that will stand the test of time. My wish list would include a 4qt saucepan, large cast iron skillet, 12qt pasta pot, 7qt ceramic Dutch oven, large sauté pan, 6qt deep sauté pan, stand mixer, and two half baking sheets. Plus you have to have the space to store all that stuff.

[fcvazquez]

This is great. Thomas has such personality and charisma that comes through in the videos.

[semco]

I just decided to go back to cast iron cookware after getting tired of the non stick cookware having to be replaced every two years of less because of the Teflon flaking off into my food. I now have a carbon steel wok, 2 10.5 skillets (new), 2 dutch ovens (new), and one old skillet which belonged to my grandmother.

Your set of cookware is so fine and professional and you must take great care of them. If I was a professional I would want a similar set like that to work with.

[umayaalparam]

Perhaps a video on cleaning and maintaining the utensils??

[etherdog]

Kudos to you Thomas for working through the background racket. You really maintained your composure. It would have been good to talk about brands that are good and brands to stay away from, wall thickness, quality of build, and price v performance. I would spend a lot more for an All Clad that will last a lifetime than some cheap 18/10 stainless single walled pot or pan, as the cook quality and cleanup is so vastly superior with All Clad.

[jdrigot]

Nice review of essential cookware. I agree with everything except maybe the ceramic skillets. I really like my stainless skillets. I haven't used my wok in years, time to rev up a great stir fry. Thanks for this.

[scottonasch]

My first video to watch here. Very nicely done! With the exception of cast iron (I do have the enameled dutch ovens) it's pretty much everything i have! One thing I have that i really like is a stainless sort of saute pan with two short handles instead of the long. It's great to use in the oven or on top when the long handle would just be getting in the way.

[Margar]

I absolutely love my Cuisinart stainless steel cookware. So sturdy, versatile, oven safe, easy to clean, and timeless

[evangelynnikolao]

Thank you very much. You are so clever and very clear Thank you again

[cheriness]

Very knowledgeable and has a calming voice!

[farhana]

Love love love the video.very thorough n useful

[thehomeplatespecial]

Thomas, I thought this was a very reasonable list. Do you have segments on basics for baking, stocking the pantry by category, and how you manage or organize your refrigerator/s or freezer/s. I think you do an excellent job of presenting all the information.

[bethsontag]

Thomas, you enunciate beautifully. Your parents must be very proud. It was a thing with my mom and I'm grateful.
Does the ceramic nonstick scratch like the older versions? Does it require plastic utensils? Is it better/easier than Teflon?

[Crmica]

Hi Joseph! Loved the video! Would you do a video on how to cook and care for stainless steel cookware, next?
Thanks!!:) love your videos!

[melevizosachu]

your pronunciation is so clear and I like your Video:)