Food and Cooking Thread

[brandonkaren]

What knives do you guys use to usually cook?

You only ever need three.
Good paring/vegetable knife, a good boning knife and a good chef's knife.

I use these:

• Victorinox Tomato Knife £6 approx:
  
  Absolute work horse of a knife, stays sharp and my current one is six years old. Great knife. Almost a "does all" knife, you can peel, chop, dice, bone, skin with this thing. Utterly indispensable. Get two.
  
  
• Global G21 Boning knife - £90 approx
  Good to have, but I hardly use this anymore. But good and flexible and great if you do lots of meat work.
  
  
• Global G55 18cm Chefs knife -£120 approx
  Between this and the tomato knife, this is my most used knife. Treat it well and you'll not need a new knife for a decade.

My Cadillac of knives, though looking a bit old and tired now, is my Damascus steel Shun knife.
Beautifully made and feels like an extension of your fingers when you hold it. But cost is about £180 off the top of my head. Honestly won't get a better knife without spending £500+

I agree with you but ive found that the shun damascus steel knife is not good enough. In my opinion Yatoshi is a far better brand and they provide good customer service. I would pick them over any other chef knife every day.

[No:1 Final Fantasy Fan]

Does anyone here cook with a cast iron pan? I heard they are the best but I don't like the idea of never washing it properly or the handle getting too hot to hold.

[LewisD]

I don't like the idea of never washing it properly or the handle getting too hot to hold.

Probably best to avoid buying one then...

[No:1 Final Fantasy Fan]

I don't like the idea of never washing it properly or the handle getting too hot to hold.

Probably best to avoid buying one then...

Found one with a wooden handle bingo! Surely this will last a long time unlike the normal non stick ones. Staub is on the same level as Le Creuset too if not better.

https://www.johnlewis.com/staub-cast-ir ... k/p3358575

[Knoyleo]

2 advantages of cast iron pans are that they are inexpensive, and easy to transfer from hob to oven and back, and that one fails for both of those qualities.

Speaking of alternatives to cast iron, has anyone got any experience with carbon steel pans? I've seen them recommended online as an alternative that requires less maintenance than cast iron, which as much as I still enjoy using, I find myself with less and less time to do the required reseasoning.

[No:1 Final Fantasy Fan]

2 advantages of cast iron pans are that they are inexpensive, and easy to transfer from hob to oven and back, and that one fails for both of those qualities.

Speaking of alternatives to cast iron, has anyone got any experience with carbon steel pans? I've seen them recommended online as an alternative that requires less maintenance than cast iron, which as much as I still enjoy using, I find myself with less and less time to do the required reseasoning.

Thanks I ended up getting a Le Creuset one on Amazon's lighting deal! I heard these ones are slightly easier to clean because of the nice finish from Le Creuset. I'll just buy one of those silicon slip ons for the handle so I don't burn myself.
https://www.amazon.co.uk/gp/aw/d/B00B4U ... UTF8&psc=1

I thought they made food taste better too.

[Lagamorph]

The Laga household has taken a stab at baking tonight