or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What kind of knives, pans and other kitchen stuff do I need for uni
New Posts  All Forums:Forum Nav:

What kind of knives, pans and other kitchen stuff do I need for uni - Page 3

post #31 of 49
Good one.
post #32 of 49
Thread Starter 
I thought my chicago cutlery knives were good when I got them shog[1].gif

they had the metal thing going through the handle, they felt heavy and near the blade was all shiny. Also they cut a tomato and weren't serrated, which I thought was amazing.

i don't think I have an oven, just a stove. I may buy a toaster oven though. Mum is against buying me lots of pans and she won't buy a pot. Wants me to only have one cast iron pan, but I think I should have 2. One for like eggs and one for cooking packs of chicken.
Edited by fuji - 3/17/12 at 10:53am
post #33 of 49
Quote:
Originally Posted by indesertum View Post

why buy shitty equipment you'll hate using for one to two years just to throw them away?

Because this is part of growing up. You buy fucking crap to cook with in college and fuck really questionable girls that you don't want to talk about for the next 12 years, and then later you will give anything to repeat the feat, you work, you get money, you buy Collezioni and look like a douchebag and think you're stylish, you find out about styleforum, you create a budget for $450K of small goods for the next year, you waste your money, the banks all close and you find yourself unemployed, you freak out, you make small clothing label.
post #34 of 49
Quote:
Originally Posted by impolyt_one View Post

Because this is part of growing up. You buy fucking crap to cook with in college and fuck really questionable girls that you don't want to talk about for the next 12 years, and then later you will give anything to repeat the feat, you work, you get money, you buy Collezioni and look like a douchebag and think you're stylish, you find out about styleforum, you create a budget for $450K of small goods for the next year, you waste your money, the banks all close and you find yourself unemployed, you freak out, you make small clothing label.
This is almost exactly my life story too!
post #35 of 49
Quote:
Originally Posted by kwilkinson View Post

This is almost exactly my life story too!

yeah, but bet you didn't have a set of sick Chicago Cutlery knives. It's a shame Collezioni looks like it's from 1991-2001 still, the fabrics are nicely milled.
post #36 of 49
i guess i've always regretted buying shitty things to throw away because when i did it seemed like a waste of money.



fuji at least get a combi whetstone and forgo a honing steel. get an oilstone because they're easier to not fuck up and you dont have to buy a flattener. watch some youtube videos. take a hard look at the knife's edge when you're done. the arkansas one i linked is an oilstone


if you're dead set on cast iron go to a vintage or antique store or salvation army equivalent and ask if they have any griswold or wagner cast iron skillets (look for us made. if you find one it should be seasoned like crazy as it's pretty old). if not buy one on ebay. if you dont like other's people's used things go buy one on amazon, wash it carefully with vinegar, and season with flaxseed oil.

i would avoid lodge as they have this cheap pebbly texture i really dont like and feel would make cooking more uneven

otherwise your local restaurant supply store should have carbon steel pans like de buyer's or paderno. same process as cast iron. i have both and i love the non stickness, heat retention, and evenness of heat distribution, but they're so damn fussy.
post #37 of 49
Dude doesn't live in the USA, man. If you've ever read the details of fuji's life in the breakup thread, I find it hard to believe the guy needs more than Tesco's weekly special on the 7pc mini-kitchen setup. Hunting down antique American cast iron and Japanese wetstones is shit you do when you're 30 and relatively affluent.
post #38 of 49
Quote:
Originally Posted by indesertum View Post

and evenness of heat distribution
In comparison to...? wink.gif
post #39 of 49
Fwiw, lodge makes killer products and the texture doesnt negatively effect cooking whatsoever ime.
post #40 of 49
here's the thing though, Forschner knives are not shitty, you never need to throw them away until they are truly worn out. You may some day get a better knife but you will still be glad to have some beaters around.

Matt's advice is also good, get a heavy german knife then when you get your nenox some day the kraut knife will save the nenox from chipping when you hack bone, etc. So it's not a waste.
post #41 of 49
^i still use my forschner knife, but my chicago cutlery knives were pretty much useless after awhile
Quote:
Originally Posted by impolyt_one View Post

Dude doesn't live in the USA, man. If you've ever read the details of fuji's life in the breakup thread, I find it hard to believe the guy needs more than Tesco's weekly special on the 7pc mini-kitchen setup. Hunting down antique American cast iron and Japanese wetstones is shit you do when you're 30 and relatively affluent.

again i wasnt advocating japanese waterstones, but just whetstones in general

i also gave a bunch of alternatives if he couldnt find already heavily seasoned cast iron skillets in the uk.

i dont understand your beef man. im just trying to help. in your nostalgia for by gone times you might feel like a college student should use cheap shitty equipment for the memories and as part of growing up but as a recent college student i wish i had started out with slightly better things that i wouldnt have had to give away and would've made cooking more pleasurable
Quote:
Originally Posted by b1os View Post

In comparison to...? wink.gif

the cheap warped pans i used to use
Quote:
Originally Posted by kwilkinson View Post

Fwiw, lodge makes killer products and the texture doesnt negatively effect cooking whatsoever ime.

ive never actually used it so you're probably right
post #42 of 49
post #43 of 49
Thread Starter 
I will get a wetstone, used one before, seemed easy. Googling the knives that people are talking about, they're al like $50-70, is this a normal price for a good knife? Seems expensive, may stay with my chicago cutlery knives until they die and maybe get a fish knife or that tiny one ehkay posted. I might just take the cast iron pans from home, they're really old. I cooked some fish in cast iron and put lemon juice on it and it was fine? Don't understand the maintenance thing, I just scrub mine after cooking.

Mum says this is good
http://www.shop-equip.com/mineral-b-iron-frying-pan-en.html?gclid=CNDvnobS7q4CFYwMtAodlwHfJw

or a lodge one. I don't know if I need all those kitchen instruments in the last link, I pretty much only use a spatula.

Considering getting a blender, forgoing all this cooking shit and surviving on a diet of blended tuna, eggs, tesosterone and clenbuterol so I dont need to clean. Anyone know of a good cheap one?
post #44 of 49
50-70 is not expensive for a knife. But keep in mind most of the people giving you advice are well-off adults that cook as a hobby and devote a lot of time to it.
post #45 of 49
Quote:
Originally Posted by fuji View Post

I will get a wetstone, used one before, seemed easy. Googling the knives that people are talking about, they're al like $50-70, is this a normal price for a good knife? Seems expensive, may stay with my chicago cutlery knives until they die and maybe get a fish knife or that tiny one ehkay posted. I might just take the cast iron pans from home, they're really old. I cooked some fish in cast iron and put lemon juice on it and it was fine? Don't understand the maintenance thing, I just scrub mine after cooking.
Mum says this is good
http://www.shop-equip.com/mineral-b-iron-frying-pan-en.html?gclid=CNDvnobS7q4CFYwMtAodlwHfJw
or a lodge one. I don't know if I need all those kitchen instruments in the last link, I pretty much only use a spatula.
Considering getting a blender, forgoing all this cooking shit and surviving on a diet of blended tuna, eggs, tesosterone and clenbuterol so I dont need to clean. Anyone know of a good cheap one?

if your cast iron is old it's prolly fine to use acid on it since it's so heavily seasoned. if you get a new one tho you'll have to season it and acid will strip the seasoning


yeah de buyer's is a great idea esp since they're made in europe and much cheaper. but again acid will strip your seasoning

they are pretty heavy tho. i dunno if that affects your decision


the normal price for a great knife is around 2, 300. there are decent stuff around the high double digit, low $100 stuff (eg tojiro dp) but honestly imo zhen really undercuts that market with as good if not better knives for nearly half the price

i guess if you have a whetstone you'll be alright but forschner is like 10 bucks more for a sharper low maintenance knife ($30USD here)
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What kind of knives, pans and other kitchen stuff do I need for uni