— Salomon Angulo

Okay. So for this style of cooking, let me, uh, first say that you're welcome to use whatever cookware you have. Okay? You know, we don't have a requirement, uh, that you acquire new cookware or a different type of cookware necessarily. Okay? Um, most of our lessons do focus on, uh, stainless steel, and then, um, also, uh, some enamel cast iron cookware. But, uh, again, you can use, uh, whatever you might have. Alright. Um, at, at home here, you know, we've got, um, enamel cast iron and unlined cast iron and stainless steel lined copper and tin lined copper, um, stainless steel, um, ceramic. We have, uh, glazed earthenware, unglazed, earthenware. It all works. Uh, it's just a matter of practicing and getting used to the equipment that you have. Okay? But, uh, the question here from Solomon is really about, um, someplace to start right in, in, uh, in terms of shopping. Um, if you do a search for stainless steel cookware, you'll find so many options, as I'm, I'm sure you're aware, okay? And, you know, some of the more expensive brands include all clad, and they have a number of different lines or categories of cookware, um, all of which work fine. Um, I've, uh, um, had the privilege of cooking with, uh, with some of them. And, uh, they, they cook well. Um, it's just a matter of getting used to it, again, just like any other, uh, type of cookware. Um, but otherwise, um, you know, at a more modest price point, um, let me share a couple of ideas. And, and one that I've seen at, uh, Costco is the Kirkland brand, uh, all stainless steel set. And I think that's, uh, provides a good value, at least the last time that I saw it. Um, and I wanna emphasize that this would be the all stainless steel product, not the lined, uh, non-stick surface cook wire. Okay? I'll get back to that in just a moment. Um, you know, another brand that comes to mind, which is, um, uh, a couple of brands actually, uh, which really fall into a very similar category with this Kirkland brand, is the Hinkles brand of stainless steel cookware. And there's also Reina, uh, and, uh, you know, those all, uh, uh, are have a typical, uh, sandwiched, uh, construction of stainless steel and aluminum and stainless steel. Um, stainless steel on its own is, is not the best conductor of heat. Um, aluminum is much better. So a layer of aluminum is sandwiched to between the stainless steel, uh, for more even heat distribution. Um, so those are some ideas, uh, some places to start Solomon. Um, the other thing I'll mention is, um, I don't recommend a full set of non-stick pans, uh, because in my experience, um, over time, the non-stick surface will acquire scratches, and they're very small scratches. I call them micro scratches, but, you know, over a period of time, you lose the non-stick ability of that non-stick pan. And, uh, after a while, it becomes sticky. And, uh, so I think of non-stick pans as disposable items, and therefore, you know, we'll have just one, um, maybe two, but, uh, no more than that in the kitchen. And we'll, you know, we'll use that for certain things that are, that are particularly fussy, persnickety, um, but, uh, you know, otherwise all stainless steel and get a decent set, you know, and, uh, it'll last you the rest of your life. And, uh, probably much, much, uh, beyond. Okay. Um, and also follow the directions on handling and caring for your stainless steel cookware. Uh, one thing it does not like, uh, is to be shocked with a cold temperature when it's heated, uh, to a, a high temperature, uh, such as with, uh, cold water, a a sudden burst of cold water where, uh, the layers of metal will warp. Okay? So just, uh, you know, he, some of the, the handling instructions from the manufacturer. Thank you.