00:12My favorite pan is the Maiden Saucier Pan. A saucepan has straight edges and like hard
00:19corners at the bottom of the pan versus a Saucier Pan which has these like sloped edges
00:23which make it easier to get around the pan. It's great for items that you might have to whisk so
00:29like a caramel or anything that you might need to use a rubber spatula to get around the edges of
00:33the pan and really like want to keep stuff from sticking to the bottom and burning and it's great
00:38for you know tossing because of the nice sloped edges and because it's relatively lightweight it
00:44makes it easy for flipping. This Saucier Pan is made out of stainless steel. I really prefer to
00:50cook with stainless steel because you get an even disbursement of heat. They heat up really quickly.
00:55You can use it for you know a lot of high heat cooking which a lot of the times is
00:59what I'm
01:00doing even at home. I have had this Saucier Pan for almost three years. I got it in a breakup
01:04and so I highly recommend in a split take this one with you.
01:10So I love this Kamalsa Pan which is a good quality carbon steel pan that's very well balanced. If you
01:17use these right they turn into a nonstick pan. You can use them for anything from making pancakes to
01:23roasting fish or vegetables. They are heavy but the long handles makes it very balanced and you can
01:30even use it to sort of anchor it on your arm if you need to saute something or walk something.
01:35The
01:36pans have great heat retention and I love cooking with that retention. I like turning my pan on, keeping
01:42it hot, putting something inside and then often I like to turn the heat off or down depending on what
01:49I'm
01:49cooking. So these pans you can really go crazy and then you can just go back and fix it if
01:53you have
01:53to. You can always wash them out. You can always bring it back to basics and re-season them. Go
01:59over
01:59that first step again so you can't really screw up so you don't have to be intimidated. You can just
02:03go
02:04full force. It's a cool pan. It makes you feel, makes you feel alive.
02:11This might not necessarily be what you think about when you think of a pan but my favorite pan is
02:16a hotel
02:17pan. A hotel pan is a pan you'll find in each and every kitchen in any restaurant across the world.
02:24It's a really lightweight but very sturdy, very resilient. You can use it for cooking at lower
02:30temperatures, for slow cooking, braising meats, cooking rice, starting that on the stove. And I also
02:37love to use it for doing some simple smoking techniques. I think the idea of smoking something
02:44on your own seems like a very overwhelming undertaking but it's actually a really simple
02:49task that you can do with just a few simple tools at home. It does create some smoke but you
02:55really
02:55contain it within the pan being covered so I think it's a really great simple easy method to do at
03:01home
03:01if you want to create some additional flavors, additional depth to the dishes you're making.
03:09The pan I use the most is the Le Creuset one and a half quart signature braiser. Best part about
03:15this
03:15is it could sit on your flame and because it's completely metal it could go in your oven 250, 300,
03:214 hours, 5 hours, whatever the protein is. It's just super versatile. It's cast iron so it gives you a
03:25really
03:25nice sear. It holds the temperature really well and just gets the job done. The cast iron really helps
03:31keep the heat inside. You could go to the table 20 minutes later and you could still see that the
03:35pot's
03:36really still hot. We really care about the temperature of which the food goes out to the guest. The best
03:41part about these pans is also that they come with these magnetic coasters and they literally clip on and
03:48they go to the table just like that. It doesn't slide off, it's never going to come off. They have
03:53this coating
03:53which is an enamel coating which makes it really easy to maintain. You don't have to season it.
03:59We use these night after night and we do the craziest cooking in this. Very easy pan to use.
04:05The bánh xèo pan is one of the most useful pan in my kitchen. So bánh xèo is a turmeric
04:12Vietnamese pancakes. The great thing about this pan is it heats up really fast. It has to be light enough
04:19so we can move so the batter can move or I can adjust the heat easily. If I use non
04:26-stick or
04:26cast iron pan the bánh xèo pan is going to be extremely thick and I can really create the shape
04:32that I want. With other pan you can really get this kind of like crispiness. It's super thin.
04:39I don't really use soap to clean this pan. If you try to like scrub it or you don't clean
04:46it properly,
04:47the better it will stick to the pan and I cannot make bánh xèo anymore. I have it since college,
04:55which is over 10 years. And when I came to America, this is the only pan that I brought it
05:01with me.
05:03My favorite pan is the cast siren. It's a pan you can have I think for generations. The cast siren
05:10is a
05:11very durable material. You can use like any type of tool. If you scratch it, it will be fine. So
05:18you
05:18can cook with it like a low, medium heat and you can bring it up to really, really high temperatures
05:23for an amazing siren and then you can have it on the stove and then put it directly on the
05:29oven to finish.
05:30Okay, so it's been only like, I don't know, probably like 15 seconds and it already has a crust.
05:37For those people that are scared of like using a cast siren because things can stick to it,
05:41it's actually like pretty easy to season it. You just need to use a little bit of salt and then
05:47a
05:47little bit of fat and then the more you use it, the more seasoning it will become and then it
05:53becomes
05:53nonstick, which is perfect for like even frying eggs. The sheet pan is one pan that I highly recommend
06:02for every cook and a baker especially. It is the workhorse of every restaurant and a bakery. Usually
06:08the lower the gauge, the better quality, more durable, thicker aluminum it is. I suggest either 16 or 14 gauge.
06:16Sometimes they're labeled as a heavy duty. They don't warp, they last longer, they don't scratch as easily
06:23or get damaged. These sheet pan dinners are becoming very popular so you most definitely can, you know,
06:30make the whole dinner and whole meal using a sheet pan. We definitely do that with our family meal.
06:35Family meal is a meal that we cook for ourselves, for the staff and you know something like a sheet
06:41pan
06:41comes very handy because we can easily cook larger quantities and faster without requiring too much effort.
06:50My favorite pan is old crab, stainless steel classic pan. So first of all, it's not too heavy,
06:57also very strong. It's heated evenly. I usually cooking the meat and vegetable. So I use for the chicken,
07:06seared like duck skin. Also cook with a seasonal vegetable. Any situation, it's always together.
07:13It already looks good. This is so hot, so that's why you're gonna be careful. But when you
07:20understand how to use this, it's gonna be your right hand. Once you understand heat, everything you cook
07:28tastes better.
07:32So here at St. Anselm, our most used pan is the non-stick pan. Non-stick frying pan is worth
07:38having
07:38in any kitchen. There are some benefits of cooking in a non-stick frying pan. Food is not overloaded.
07:45When I cook or fry potato pancakes, there is a space for deep frying. So it's a great pan for
07:51that.
07:51We make about 60 to 70 pan-fried mashed potatoes a night and without these pans, we would never be
07:57able
07:57to do it. So just the constant flipping will give it a nice oval rounded shape on it. It is
08:02one of those
08:02pans that can do it all. I've definitely worked in the past at restaurants that use this actually to
08:06cook piece of black bass. And you can get a super crispy skin as long as you just held the
08:10weight
08:10down while it was cooking. So it actually is made out of aluminum. So it's very light. So in your
08:16hand,
08:16it actually flips it very easily. Maybe non-stick pan doesn't have the best reputation, but if you treat
08:22it well, it's going to work well for you. If you use silicone or wooden tools, it's going to work
08:29very
08:30well for you. Sounds good.
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