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    Which Pots and Pans Work the Best?

    Published March 28, 2011. This post may contain affiliate links. Please read my disclosure policy.

    When I do live demonstrations the number one question I get outside of food questions of course is, “What types of pots and pans should I use?”  This is sort of a hard question for me to answer since I feel like I could sear a New York strip steak on a hot rock.  Once you learn and perfect cooking techniques I am not sure it matters what you cook on.  There are people out there that feel if they drop two grand on some All-Clad pans that all of a sudden they will become the next Wolfgang Puck!  Don’t get me wrong I would love to have a set of All Clads, but it is so hard to justify dropping that kind of money on pots and pans when I know I will get the exact same result from the 12 piece special at the local discount store!

    If you are all about aesthetics and anal about how things look in your kitchen, then I say go ahead and get what you want.  As for me, I’ll be taking a trip to the local restaurant supply store to pick up my aluminum pots and pans for a fraction of the price, and I’ll guarantee that my food will come out looking just like yours even in your fancy shmancy pots and pans:-)  To be honest the pots and pans in restaurant supply stores are exactly what professionals use in restaurant kitchens.  It’s what I cooked on through out my entire professional chef career!  The pans heat evenly, they work great and not too mention if you are sick of how they look and want a new one, you are only loosing about 15 bucks on a twelve inch saute pan.  If you need new pans after 2 years then you are cooking A LOT!  Remember, I am not telling you how to live your life, I am simply saying that it’s not the pans that can’t turn out good food, it’s probably your cooking techniques!  Perfect your cooking and everything else is cream cheese!