- cross-posted to:
- technology@lemmy.ml
- technology@midwest.social
- cross-posted to:
- technology@lemmy.ml
- technology@midwest.social
You must log in or register to comment.
I had one all clad pan. I usually just use cheap shitty steel pans from restaurant supply stores and ikea because fancy expensive pans are a bullshit consumerist concept that have no real life utility, just minor “performance gains” that are largely theoretical marketed to skill issue people
I got the one all clad pan as a gift. It was nice and I appreciated it. While I would never buy such a thing it was well made. Or so I thought! Because it had the issue described in this article. Shit is razor sharp (still have it)
I applied for the class action and it was the most ridiculous process I’ve ever seen. First I applied and I waited forever, like over a year. Then I had to supply more info like 3 times including multiple images and proof of purchase. Then I had to wait like another 4-6 months. Then they finally told me they may replace them, but I had to ship them where they would evaluate them and either replace them or if their “metal workers” decided it wasn’t bad enough I would have to pay the shipping to get it returned as well as reimburse the shipping cost to them, which was basically more than the pan cost. All for either a replacement which still had the flaw and some cash or some shitty nonstick pans.
I have no clue why people buy expensive pans now. They can look nice and be built well but I would think part of the premium is paying for support and service, but that’s apparently not the case
Its been obvious for ages. Brands rose, quality declined.
Get yourself to the second hand/op shops and buy older stuff. Might not look as pretty but it performs better. Same for utensils. Asian and Indian stores also do some decent quality cookware.
Yeah ride the old survival bias!
Not being able to use cast iron/stainless/carbon steel is a skill issue.
I understand the sentiment, but I know a lot of (especially older) folks that can’t use carbon steel or cast iron since it’s way too heavy for them to lift.
I bought a Misen stainless pan recently, it’s privately owned by its founders (not private equity) and has rolled edges so you don’t cut your hand.
I have not yet regretted any of the Misen cookware I’ve purchased. I’ve used the dutch oven at least 1.5 years and the carbon steel pans for several months. Very happy.
Seems like its mostly american cookwear
Formerly American cookware.
deleted by creator
Sell someone a pan that lasts a lifetime and they’ll never buy pans from you again. Sell them a pan that lasts a couple of years and you have yourself a repeat customer.
Bookmarked that article for the list of still decent brands alone.
I found “The Brand Ledger” on this site to be a good resource, in case people missed it.
My mom’s Pyrex and cast iron skillets. That’s what I cook with.
I haven’t bought new cookware of any kind in over thirty years.
You can find cast iron skillets at a thrift store. Old, good Pyrex, probably not, though, you’d be lucky to, anyway.
If you want some really thermal-shock proof cookware, ceramic-glass is a fantastic material. It can go straight from freezer to gas stove because it has an almost-zero thermal expansion coefficient
Audio is the same way. Look at what happened to a lot of speaker and headphone manufacturers. I’ll see if I can find the YT video on it.
Edit: Found it
Please do! I do not doubt you whatsoever, I just like to ammo when friends/coworkers/spouse downplays clear enshittification techniques.
Added it to my post above.
I bought into le creuset. The enamel cast iron seems to be degrading faster than the ones I inherited from my grand mother. Also, about 15% of their stoneware (plates, bowls, mugs…are cracking and shipping through no fault of our own.
I have a chasseur pan and it’s been great for the last 6 years I’ve had it, and I run it through the dishwasher every time I use it. I’ve also bought some random $20-$40 enamel cast iron pans off supermarket shelves and they’ve been perfectly fine too.
KitchenAids enamelled beaters are all flaking and chipping metal into my food though so I had to buy non-enamel ones to keep using the damn thing.
Brilliant article. Thank you for posting it.
Cast iron cookware is still king. Just very sensitive.
I also really like stainless steel cookware. Works with induction burners, stuff will stick but it isn’t bad if you know how to handle it (heat the oil before adding food, managing heat to avoid burning, and knowing how to deglaze (or when to not, remove the still good food, then deglaze into the sink)). And then you can use a stainless steel scouring pad to clean it easily.
From there, I prefer rivitted handles, though my nice pots right now (other than the single expensive one I’ve got) are a set with removable handles (so they fit in a stack in a drawer) but riveted bits for the handle to latch on to.
Though it’s just a preference after getting tired of re-tightening screwed on handles, as I don’t mind scrubbing around the rivets instead of tightening screws after getting annoyed at how loose the handle it. Though loosening rivits would be even more annoying because you need like a press to tighten them, but that hasn’t happened yet to me.
“Sensitive” as in I can leave it on the front lawn for a decade, put it in an electrolysis bath, re-season it, and it’ll work better than the day you bought it?
Sounds pretty opposite-of-sensitive
Sensitive as in having to be very aware not to cook anything acidic for very long otherwise the season breaks down. Sure it can be restored but its easy to have an oops and force you to reseason.
Yeah, but the same can be said for any non-stick pan, one oops and now you have you get a new pan. It may take some work to fix it, but at least I don’t need to get a new one.
I was gonna argue that to avoid ruining a non-stick pan you don’t have to restrict what you’re cooking, and how you’re cooking it.
But then I remembered you can’t heat up non-stick pans hot enough to sear a steak without ruining them and inhaling toxic teflon fumes
I routinely make red sauce based dishes in our large cast iron skillet and have never had any problems. My wife and I have both been busy with other crap after dinner and found it all dried up before we got back to it, and never had to re-season. I’m sure the acid isn’t great for it, but it’s not as big a deal as people seem to think in my experience.
Anyway, throw another cast iron anecdote on the pile lol.
I dont leave my cast irons on the lawn, but def beat the piss out of them. Nothing can ruin it.
That was eye opening.
