Evidence index · Cookware
Cookware: where beginners and r/BuyItForLife agree
Only the cookware that beginners and r/BuyItForLife have independently backed. A product one group praises and the other has never mentioned does not appear here.
beginners is who the advice is aimed at; r/BuyItForLife is a community we read.
7 people on record as beginners and r/BuyItForLife make
150 quoted claims about cookware across
18 sources.
Membership is recorded with its own evidence — for a person by the trait they are
on record holding, for a community by the source it was said in — and authority is
scoped to cookware rather than to fame.
Which cookware do both beginners and r/BuyItForLife recommend?
Endorsements and objections about cookware from beginners and r/BuyItForLife, together, strongest
evidence first.
5 voices 25 claims 6 objections
the old directions were very precise about that now for the updated pans you still need to use potato peels oil and salt but the directions are a little bit more ambiguous there's a little bit more wiggle room here they're not nearly as precise
reliability Tested it Problems seasoning an UPDATED model Matfer Bourgeat Black Carbon Steel pan?
Cites coating (against), non-stick surface (against)
this video has pretty much gone off the rails at this point uh midway through the seasoning i noticed things looked like they were sticking the potato peels the oil the salt it just seemed to be sticking i didn't know if it had to do with the amounts and i went through that second round of it it was sticking again and…
it looks like these pans are indeed coated coated now i was told by maffer that the reason for these bags is that they protected the pans and there was no need to apply any coating at the factory that's what they told me now i bought my pans myself use my own money i did get to buy early models so i've got an email…
went back to the old way and just scrubbed the heck out of this pan for about 15 minutes i could see what looked like some coating on there and i didn't think there was going to be coating at first but there's coating on there
4 voices 18 claims 7 objections
0:01 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners paid by this brand I'm here to tell you that it's actually not a very big deal and at a high level all we're going to do is remove that rust reason the pan
durability Tested it Remove Rust from Carbon Steel
Cites maintenance
Uncle Scott paid by this brand.
Stated in the source: “This video is sponsored by De Buyer and will eventually end up on their channel as well.” Kept and labelled rather than dropped: a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
3:32 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners paid by this brand don't let this sit hours don't let it sit overnight 5 10 minutes or so works just fine
use-case fit Tested it Remove Rust from Carbon Steel
Uncle Scott paid by this brand.
Stated in the source: “This video is sponsored by De Buyer and will eventually end up on their channel as well.” Kept and labelled rather than dropped: a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
1:31 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners paid by this brand for what they call surface rust or Flash rust uh light rust problem you'll actually often find that you can wipe it out with a paper towel or it washes right out with a scrubby sponge in dish soap
performance Tested it Remove Rust from Carbon Steel
Cites ease of cleaning
Uncle Scott paid by this brand.
Stated in the source: “This video is sponsored by De Buyer and will eventually end up on their channel as well.” Kept and labelled rather than dropped: a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
what I do is level up a little bit I like to use a mildly abrasive cleaner something like a bar Keeper's Friend
add some water and some white vinegar and let that sit 5 10 minutes or so
4 voices 16 claims 4 objections
2:31 supports Papa Mau speaking on PapaMau Cooking YouTube 5:31 objects Papa Mau speaking on PapaMau Cooking YouTube 2:03 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners earns commission on this not quite as heavy as the lodge 12 inch cast iron but I will say that cast iron is a little bit easier to maneuver when I pick up this cast iron my thumb rests very close to the pan body not very far out on the handle
handling Owns it Worth $300 for a Demeyere Proline Atlantis?
Cites handle
Uncle Scott earns commission on this.
Stated in the source: “Lodge Cast Iron Cookware: https://lodgecastiron.pxf.io/ravEOj” Kept and labelled rather than dropped: a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
3 voices 18 claims 8 objections
what i said is set your base level at d3 and then go from there kind of as budget and needs dictate and you can't go wrong
recommendation Owns it All-Clad D3: As good as they say?
Cites price
so guess what i tried a d3 and i like it i like it a lot
recommendation Owns it All-Clad D3: As good as they say?
Cites build quality, weight
i really do like this all clad d3 stainless steel frying pan been cooking in it heavily for about six months now so it's part of my go-to frying pan rotation it's easy to move around seems to be well made and most importantly it produces a ton of delicious food it gets a thumbs up
it's a tri-ply pan it has a stainless steel cook surface and underneath is an induction compatible stainless steel exterior in between is a thick layer of aluminum aluminum is almost as good as copper when it comes to heat conductivity
performance Owns it All-Clad D3: As good as they say?
Cites even heating, heat retention, non-stick surface, size and capacity, heat conduction
what this illustrates is that the d3 has good heat conductivity that aluminum core spreads the heat really well here you can see that the okra is sizzling and frying edge to edge
the 12 inch model easily holds four boneless pork chops you could probably get a fifth in there if you wanted to and you see that the pan produces nice even browning
these stainless steel d3 actually produce nice non-stick bacon the way you get non-stick bacon in stainless steel is simply to start the bacon off in a cold pan give it an early flip and then cook it as normal and it's non-stick
i note that these two steaks are over a pound each and they fit in this 12 inch d3 nicely and the pan maintained a sear i give those a good two minutes or so on the first side look at that crust that's a very nice crust
3 voices 8 claims 1 objection
15:47 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners earns commission on this Now, as far as the enamel, I think all of these Dutch ovens are goodlooking.
appearance Tested it NEW: Lodge USA Enamel Review with cooking & Staub/Le Creuset comparison!
Cites appearance, surface finish
Uncle Scott earns commission on this.
Stated in the source: “As an Amazon Associate I earn from qualifying purchases.” Kept and labelled rather than dropped: a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
The stoves and the L Crusades may be a scoch smoother, and I can't tell if that's actually true or if that's just what I expect. And um it's reinforcing my expectations.
5:31 mixed Quality Collapse 5:01 supports Quality Collapse 2 voices 18 claims 8 objections
It's [music] got three layers of grape seed seasoning on it. So, you can just give it a wash and just start cooking.
performance Tested it Field Cast Iron Review: Egg Problems & Great Gratins
Cites heat retention, maintenance, non-stick surface, searing and crust
the field turned out some nice cornbread, no sticking and a nice crust.
this field cranked out an absolutely delicious [music] grten with no sticking on the potatoes.
Butter potatoes. Those brown up pretty nicely and they did not stick. That's a good thing.
But the field did okay here and I think it helped with the browning that both the potatoes and the okra, they get moved around a little bit.
I think you did an okay job with bacon. Just a little bit of pulling on there, but the um the card says uh bacon can actually stick a little bit early on. So, with that in mind, I think it did uh just fine. I started it out in a room temperature pan, brought it up to heat, some early [music] flips, and mostly…
Um I mentioned that the pan doesn't have as much thermal mass as maybe some other cast irons or carbon steels for that matter, but I am still getting a good sear and browning here.
And here, summoning every bit of egg sliding mojo that I could muster, [music] I got a moderately decent sliding egg. It released even did okay on the flip. You know, cast iron skillets are not really known for flipping eggs, so the side walls are too tall, etc., etc., but it's still released on that second side, and…
I think that lack of heaviness, lack of thermal mass, lack of metal, however you want to um describe that, uh for me anyway, I think it made the pan a little bit more difficult to cook in. It's difficult to get it heated evenly. I feel like um it's responsive, which is great for a uh copper skillet, for example. But…
performance Tested it Field Cast Iron Review: Egg Problems & Great Gratins
Cites base and rim (against), even heating (against), heat retention (against), non-stick surface (against), size and capacity (against), surface finish (against)
And I think one of the reasons I've had so much trouble with eggs in that field is that um those grooves, they uh I think they have not filled in yet and um they're kind of gripping food a little bit when I try and slide it around.
There is [music] a very tiny uh ring around the bottom of the pan which makes it sit up just a little bit. It's barely even noticeable. The Brevel has a temperature sensor in the middle of the cooking surface there and it has to stick up and make contact [music] with the bottom of a pan. Um there's also a logo here in…
Uh, no matter what I tried, I was getting, um, different essentially different cooking zones. I couldn't get the pan heated very evenly and I would put an egg in and sometimes um, part of an egg would stick and part would slide and the egg would come apart. And I think that's because the pan is not heated evenly and…
This uh 10-in pan um I had to work in two batches.
It's [music] um too narrow to lay out strips of supermarket bacon, but it will hold four if you cut them in half.
Let's talk a little bit more about that uneven heating though here. Uh you can really see it with these grilled cheese sandwiches. Give them their first turn there. And you can definitely see where one half of the grilled cheese is toasted and the other uh the butter is melted, but there is no toasting on there. So,…
I've also made some breaded squash and zucchini. And I like these for testing pans because I can lay them out all around the pan. Then when I flip them, I can tell if they're hotter or cooler spots. You can definitely tell that um some of these zucchini are much browner than the others.
And it's just a little bit more uneven and a little bit more difficult to cook in this pan than some others I have reviewed.
And after doing a ton of work on the seasoning and doing a lot of cooking, circling back to eggs, and I got this. And I got to say, I have never seen that [laughter] fried egg before. It's almost like uh orbiting almost like a planet or something. I don't know if that counts as half of a fried egg. never had um a…
And finally, I got to where I found that, uh, just trying different temperatures, if I went really, really low, um, I could get an egg to release, and this is after three or four minutes of setting up very, very slowly. I could get an egg to kind of sort of release and it'll move around, but I still say that egg is…
2 voices 5 claims no objections from beginners and r/BuyItForLife
15:16 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners earns commission on this I got to say, I like the rim around the stove. I like the um the distinctive look to it.
handling Tested it NEW: Lodge USA Enamel Review with cooking & Staub/Le Creuset comparison!
Cites lid, shape and form
Uncle Scott earns commission on this.
Stated in the source: “As an Amazon Associate I earn from qualifying purchases.” Kept and labelled rather than dropped: a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
That stove also has the baking spike basting spikes under its lid. And as I've shown in a different uh video, those basting spikes actually do work.
15:16 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners earns commission on this Comparing lids, I think the stove has the best lid of the bunch.
best in class Tested it NEW: Lodge USA Enamel Review with cooking & Staub/Le Creuset comparison!
Cites lid
Uncle Scott earns commission on this.
Stated in the source: “As an Amazon Associate I earn from qualifying purchases.” Kept and labelled rather than dropped: a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
15:47 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners earns commission on this 2 voices 3 claims 1 objection
I recently tested six of the highest-rated cast iron skillets on the market, and according to my tests, Smithey is the best overall. It had the best heat retention, the smoothest non-stick surface, the widest pour spouts, and one of the better-designed handles.
best in class Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More
Cites base and rim, handle, heat retention, non-stick surface