What’s the next kitchen item you plan to buy (2025)?

karadekoolaid said:
Perhaps it's because I use piles of the stuff, or perhaps it's because I've just peeled so many cloves of garlic that I don't care any more.
Whack the garlic clove with the blade of a chef's knife; remove the outer skin, mince with said knife. Takes about 2 minutes, and the only thing you have to wash is the knife.
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The ideas of what to do with the skin are interesting though. But I already said that.

So, to stay on topic, my next kitchen item will be... a new frying pan. They last me about 2 or 3 years. Not expensive but very non stick. The reason they last only 2 or 3 years is because I burn things in them.
 
Morning Glory said:
The ideas of what to do with the skin are interesting though. But I already said that.

So, to stay on topic, my next kitchen item will be... a new frying pan. They last me about 2 or 3 years. Not expensive but very non stick. The reason they last only 2 or 3 years is because I burn things in them.
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Are you burning via ineptitude or is it a planned part of preparation? I turn the overhead light on so I know I've got a burner on! 😉
 
Morning Glory said:
So, to stay on topic, my next kitchen item will be... a new frying pan. They last me about 2 or 3 years. Not expensive but very non stick. The reason they last only 2 or 3 years is because I burn things in them.
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I burn stuff in mine too (on purpose--it's called searing, lol) but I don't put my pans in the dishwasher. I still have nonstick pans I've had over 10 years!

Edit: I've got one from 2005 that is still very non-stick.
 
JAS_OH1 said:
I burn stuff in mine too (on purpose--it's called searing, lol) but I don't put my pans in the dishwasher. I still have nonstick pans I've had over 10 years!
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Good point. For searing I get a reasonable pan from Salvation Army for a few bucks and that's all I do with it. When it wears out the Dollar General parking lot is a good home and I get another without trashing my main cookware set.
 
I get a much better sear in cast iron, and it’s better if I want my steak blue. This week my son would like steak tartare and I’ll sear the outside fast to kill any bacteria then remove the crust. If I do that in cast iron I’ll retain the most amount of rare uncooked steak possible and lose only a very thin layer of the seared cooked stuff.
 
I used to use CI all the time for steaks, but since upping my game to include a garlic herb butter sauce that gets spooned over the steak as it's cooking on its second side... and having to tilt the pan to keep the steak on the high and dry side, and the sauce pooling down towards the bottom, I use stainless steel now. I still get a good sear.
But I use my CI more than anything. Or my griddle.

I see folks on youtube from across the Atlantic using a pan I like the looks of, but have no idea what it is. And can't find it when I look through Amazon. Not yet anyway.
I'll have to get a screenshot. It looks non-stick, but it thicker. With rounded sides and a small circle pattern on the cooking surface. I'll look for it today.
 
PAcanis said:
I used to use CI all the time for steaks, but since upping my game to include a garlic herb butter sauce that gets spooned over the steak as it's cooking on its second side... and having to tilt the pan to keep the steak on the high and dry side, and the sauce pooling down towards the bottom, I use stainless steel now. I still get a good sear.
But I use my CI more than anything. Or my griddle.

I see folks on youtube from across the Atlantic using a pan I like the looks of, but have no idea what it is. And can't find it when I look through Amazon. Not yet anyway.
I'll have to get a screenshot. It looks non-stick, but it thicker. With rounded sides and a small circle pattern on the cooking surface. I'll look for it today.
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Hexclad looks kind of like that...
 
This pan has caught my eye, too.
pan.png


It reminds me of a non-stick "Everyday" pan I used to have. Except thicker, so I'm guessing aluminum?
It's probably a type of medium size wok.
 
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