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Summary: Expert chef advice. Tips for buying pot and pan cookware in this free pot and pan video.
Views: 475 | Tags: grilling, grill, pots, iron, cast, sauce, oven, saute, dutch, pans, aluminum, stainless, steal, cooking utensils
About the Expert
Brandon Sarkis Brandon Sarkis has been a professional chef for over 12 years, and he has worked in Austin, TX, Columbus, OH, and Atlanta, GA. His specialties are Asian a usi... read more
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Questions & AnswersHi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to take a few minutes to show you what to look for when buying yourself a new set of pots and pans. Alright, let?s move on to handles. Obviously all three of these pans have handles which is important to note. This is going to be a stainless steel pan with a stainless steel handle. It's riveted on. Riveting is the preferred means of attaching if you're going to attach a handle. Otherwise if it's part of the pan, then obviously that's preferential from a stability standpoint. Don't ever buy a pan where the handle is bonded or glued on. Those just come undone. They?re not a very good idea. What you want to look for though is a comfortable shape, a nice size grip. Other things to look for? As you'll see this one has an extrusion right here. Believe it or not this actually helps cool the handle buy allowing room temperature air to run through the handle it makes it harder for heat to conduct all the way up. Heat will still get to this handle and it will still burn your hand, but it makes it just a little more difficult. Next we're going on to the plastic handle. Plastic handles are a tremendous, tremendous no-no! I don't care what they're made out of, I don't care what kind of super-duper, space age polymer material they're made out of eventually you will melt them. Or they'll crack or they'll chip. Do not buy plastic handled stuff, especially if you're buying bake ware. I know I've seen a lot of bake ware lately where the lids have plastic on them. That's a joke, because that things going to melt in the oven. It might say five hundred degrees safe. But for how long? How many times can you use it before it melts? So steer clear of plastic handles. Now some pots and pans have silicone inserts in the handles now that?s fine, because the silicone is super heat resistant. Just make sure you get a quality brand if you?re going to do that. The other option here is the molded in or one piece handle. The only thing typically you're going to see this one is cast iron. All caste iron is going to have a handle like this. And some caste aluminum, which is rare in professional cookware. As well as your weird glass cookware which I don't recommend because it can explode. I've seen it explode several times. I've had a couple of piece just break on me just randomly over heat. This handle is one piece and it is preferred because it's never going to break off unless you try really hard to snap it off. The upside obviously is the stability. The downside to this, is the fact that this is going to be the same exact temperature as this because it is the same exact material. So, if going to grab this pan and it's been in the oven for awhile, the handles are just as hot as the pan. As opposed to this, because this is a different metal. Well this one?s not. But, on the aluminum ones it?s a different metal, it?s a different construction. It won't be as hot, it will still be hot. But not as hot. So that being said, let's discuss the different types of pans...
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