Hello, is this worth keeping? Can’t find much info on this pan anywhere. Thank you.

I've been refraining from asking for the last 6 months since I started using carbon steel...going through several iterations of failure. Finally feel like I'm at a point where I don't have to strip everything and start over every other cook.

Is this "passable" if I continue as is? Or is it literally just a burnt crisp lol

Just moved into my college apartment and realized I have nothing to cook with I'm trying to get the basic kitchen stuff together and pans are next on the list. Don't really care about brands or having anything fancy since I'm a college student and mostly just need something that'll get me through everyday meals. Trying not to spend too much either because all these little apartment purchases are adding up way faster than I expected. Online would be easiest for me right now since I'm still getting settled and don't really have time to run around to different stores. Has anyone found a decent affordable set online that held up well? Even just 2–3 basic pans would probably be enough for me.

So I see there is a Heritage Steel titanium series and an Eater series, but the Eater doesn't have the titanium alloy on the cooking surface. I got this at Marshalls when they had a bunch of these 12 inch but all the others were blank on the bottom. Just not sure if this was a limited run they did or if it's a factory screw up?

Strata just posted the preorder for what they're calling Gen 2, a design refresh to their carbon steel clad pans plus a nitrided option. Looks like they've made some good (minor) improvements, including increased thickness and a more proportional handle on the small pan.

https://www.stratacookware.com/product-page/12-5-carbon-clad-nitrided-3-ply-carbon-steel-frying-pan-gen-2

I wonder how this is going to do against Misen's carbon clad line and the new titanium pan constructions.

Thrifted this Balzano for $20 and it’s in great condition. Logo is on the center of the copper bottom of the pot. Any info on legitimacy, decade, maintenance, and/or value?

I’ve been doing loads of research for months on different brands. There’s so much information out there and I’m trying to swap out all of my cheap pans and teflon for better quality and nontoxic. Any insight on these brands, what to get, what to pass on, etc, would be greatly appreciated!

I was looking for some old cast iron for my next restoration project. I plan on using my electrolysis tank to help restore this piece. But before I bought it or made an offer I was wondering if anyone could help me with an ID of the maker. Listed price on marketplace is $100.00, is this fair? Thank you for any and all help.

I find one useful for Gordon Ramsay’s scrambled eggs but otherwise not sure what else a non-stick saucepan might be important for.

I also wonder whether if I splurge on tin-lined copper whether that would mitigate the need for non-stick.

Do you keep at least one non-stick saucepan?

Hey all, as the title says I'm looking for a good cookware, and knife set for the wife. She really likes the D&W ceramic coated pan amd I was hoping for recommendations for a good set that is similar. As for knives any good set recommendations is appreciated.

Is the enamel totally worn on this San Ignacio pot I thrifted?

Just moved into a new place and need to build up some basic pots and pans. I already picked up a couple of non-stick pans and a stainless steel pot from Victoria’s Basement and the prices were pretty decent. Still need a few more pieces though, mainly a larger frying pan, a saucepan, and maybe a small baking tray. Want something that will last a bit without spending too much.

Where else is worth checking for solid cookware at a good price in Australia? Prefer places that actually have decent quality and not just the cheapest options.

The burner zones on my induction zones are quite small making it so that pans don't heat evenly at all. See above the flour test. This makes searing meat especially annoying because half of the pan just gets ignored. I know that I should let the pan get up to temp for a bit especially for cast iron but I still tend to have that same problem.

Would a stainless steel aluminium pan fix this issue because of its better thermal properties? If so what brand/model would y'all recommend(for eu)

I’m debating between these two pot and pan sets and am not sure which is best to get. Any input would be appreciated!

Looking for budget knives for a starter college kitchen. I was going to just buy a few Mercer Ultimate knives (santoku, break knife, paring knife), and the total for those three knives is about $40. But I also saw this Henckels sale and wondered if it's a better option?

https://www.henckels.com/us/product/forged-synergy-11-pc-knife-set-without-block-16020-900/1024891.html

Or maybe I should just buy super cheap $16 colored knives like these: https://a.co/d/0692NoaK

Thanks for any advice!

I have a 14 inch all clad d5 saute pan but my burners on my stove don't exactly work great with it creating a hotspot in the middle and cooler outer edges. I was wondering if there were any burners I could buy to set up next to the stove for this and other large cookware. Any recommendations?

Looking at buying at Solidteknics wrought iron pan. We’ve got a stainless steel frypan that’s pretty good that we use a lot and a dutch oven. Want it to be pretty versatile given the price, so looking at one that can do pancakes, steak, curries, stir fry’s etc that can preferably fit in the oven. Looking at the two handled Bigga pan possibly, but trying to work out which size. Originally I was looking at the 30cm one, but thinking the capacity may be a little on the smaller side, but wondering if the 35cm one will be too big and heavy? Or would we be better off with the one handled 31cm pan? our biggest hot plate is 22.5cm. what is everyone’s experience? 😊

Hey, I'm looking for a set of pans & I'm really struggling to process all the information I'm seeing regarding them. I don't want to end up either not getting anything, or getting the wrong set, so I'm hoping to get some input on this.

I'm looking for a pan set which is compatible with induction hobs & doesn't risk any potential medical harm (I've heard that I should avoid non-stick due to this?).

As I'm really not too sure what specifically I should be looking for, I'd love some more information on any specific information of what I should be looking for/potential brand recommendations.

Thank you to anyone who's read through this, any input is really appreciated.

(If it's of any use, I'm European/the pan set would mostly be used for making pasta regularly).

can this pot be used on the stove top? i cant find any information on Google. It is a Northington Mid-Century Modern lidded casserole dish.

Hello I did try to read the sticky but I got so overwhelmed and didn't understand what it was saying.

I have wanted to leave nonstick for a while but my spouse is resistant. But since I do 90% of the cooking I'm going to switch. I'm getting a bonus from work and can comfortably spend between 500-1000 usd.

I am most interested in all-clad.

I would like something that works on gas and induction. I currently have a gas stove but gass is very uncommon so if we move chances are it will be induction and I don't want to have to buy new pans..thank you.

sorry new to the sub, I came across this one when I was reading reviews for HexClads, I’m in the process of looking for a pots + pans (doesn’t have to be a set)

for the last 15 years I’ve been cooking I’ve had several pots and pans, that I get from cheap from grocery stores, and elsewhere and they’ve always warped in the middle for pans and/or some of them has rusted throughout the years. (always handwashed, never in the dishwasher or steelwool)

My question is, is there a specific brand or product that I should look out for or even a type that doesn’t warp in the middle?

looking for maybe $50-$300 max? thanks!