this post was submitted on 15 Oct 2023
346 points (97.5% liked)
Asklemmy
44156 readers
1302 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
What's amazing is the misinformation spread by marketing departments over the years making people think they need these elaborate pans. I have a decent set of cookware I've acquired over the years but ultimately I use my twelve year old 10" carbon steel pan 99% of the time (I cook almost every meal every day so I use it a lot). It's unfortunate that basic home cooking skills aren't something that's handed down over the generations. I mean, feeding yourself should be pretty high on the list of things to learn before you leave home.
What they never tell you in cookbooks is how to manage heat and mentally calculate how much and for how long to apply to an ingredient. It's difficult to put into print but, suffice to say, once you "learn this one simple trick", cooking with any cookware is trivial.