Picking The Right Pan For Every Recipe | Epicurious

Publisert 11. des.. 2020
Today Tim Mussig of J.B. Prince Company joins Epicurious to break down how picking the right pan for your culinary endeavors makes all the difference in your final product. J.B. Prince has been New York’s first stop for professional culinary equipment for decades and Tim is here to share his expertise on when, how, and why to use different kinds of pans for your cooking needs - whichever recipe you’re bringing to life.


00:00 Introduction
00:23 Fry Pan
02:11 Saucepan
02:49 Sauté Pan
04:20 Saucier
04:51 Rondeau
05:23 Skillet
05:55 Crepe Pan
06:13 Wok
06:51 Carbon Steel Wok
07:20 Nonstick Wok
07:58 Riveted Handles
08:58 Welded Handles
09:59 One Piece Handle
10:32 Silicone Handles
10:53 Sandwich Bottom vs. Clad Construction
12:56 Materials - Aluminum
13:49 Materials - Stainless Steel
15:08 Materials - Carbon Steel
17:06 Materials - Cast Iron
18:03 Materials - Cast Iron Enamel
18:53 Materials - Copper
19:53 Materials - Nonstick
21:43 Materials - Ceramic
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Picking The Right Pan For Every Recipe | Epicurious


  • Helper handle on the carbon steel wok can be a good addition to a Chinese wok too. Rounded bottom wok tilts to one side on the home burner because of the handle weight . The helper handle can balance the weight to the other side..

  • The most comprehensive video for an overthinking buyer. Found it very useful cuz I am one

  • If the stainless is heated to the proper temperature eggs won't stick

  • Awesome

  • I be scrambling eggs in pots🤦🏾‍♂️

  • We Chinese believe that a wok is all you need.... Save space too

  • you know i never really understood pansexuals until i saw this

  • Asian people. All you need is Wok. :)

  • Aluminum atoms in the brain...not good. Look it up. Cooking with aluminum should be illegal.

  • What about copper lined with silver

  • and u end up with lots of pan....

  • Hmm. Sounds like my nonstick pans are too old...

  • Me who loves my ceramic cookware :(

  • Calling a wok "very specific" is like calling a Chinese Chef's knife "very specific" Just because you don't know how to use it doesn't mean it's specialized, dude

  • Most of the time I use a cast iron skillet because they are convenient and it's easy to throw it oven and not worry about ite melting or deforming in the process.

  • Overall, cast iron is my favorite. Super cheap (can get a lodge for less than $15) and holds the most heat. Nothing cooks beef or chicken better than cast iron. It is a pain though when it comes to cleaning just because of its weight.

  • I love this so much! So helpful. I think it can be overwhelming to try and figure out what pan is best for what.

  • cast iron for everything, except rice rice you use a cheap cheap cheap sauce pan and u try ur damnest not to burn it

  • Worth mentioning that aluminum non-stick won't work on induction stovetops.

  • for an extended period of time....

  • i barely know the difference between a frying pan, pot and the weird one in the middle a frying pot or whatever🏃‍♂️🏃‍♂️

  • He said that the ceramic pan he had "sucked." I agree! I bought a Green sauté pan which has a ceramic coating. It worked well enough when it was new. And I was super careful with it. But it's performance gradually degraded and now, after just a few years, it's just about done.

  • a lot of important info was left out...and then wrong technique for stainless.... come on man, get with the program

  • You can grill the steak in the pot. Again it is your choice.

  • I've been buying and researching cookware for years, this is such an amazing summary

  • I’m surprised that so many non Asians are in an exclusive relationship with their wok...maybe i should get one too...

  • An Indian mom will have two large and small woks and throw everything else away.

  • Frying pans can also be used as drying pans.

  • Wow...this was the video I didn't know I needed. LOL...I wish I could get my partner to watch it. He tends to use the wrong pan and never think about it's properties and how it will react to the dish. Thanks for the info!!

  • What material should I choose for making dishes with sometimes acidic contents, without choosing a non-stick pan?

  • Epicurious always invites people who know their sheet.

  • I like the Carote pans and pots. Very non-stick, easy to clean, inexpensive, and most importantly, cooks well. Just wish there lids worked together better.

  • Aw man, the ceramic pan seems like a huge disappointment

  • I like the term overbuy, needs to be used more

  • You need wok hay. No such thing as saucepan hay

  • I bought a wok in college to be funny. But I have literally used it for everything 4 years later.

  • I just figured hot metal = cooked food

  • So I shouldn’t seat my steak in a saucepan.....

  • Thank you. Very informative 😊

  • That’s a beautiful wok, I also realized I’ve been mispronouncing it

  • Thank, now i know what a pansexual is.

  • wait a second, you mean an iron skillet isn't the best for everything?

  • Damn, this guy knows his stuff and thanks to him, now I do too. Great vid, thank you.

  • I need this in a google doc so I can take notes before buying anything

  • GREAT summary!!!

  • I came here after watching ramsay recommend only 1 pan and 2 pots

  • Me: haha frying pan go brrrrr

  • The BEST video I've seen on cookware....and I've watched a LOT...including from a few iconic organizations. Well done!!

  • That was a masterclass

  • What about other materials such as glass, clay, stone? Or those old metal pots that had some sort of white thick paint all around?

  • What a fantastic video. Super clear and no fluff. 👍🏼

  • How long is an extended period of time?

  • That is absolutely crazy you can't get eggs to not stick in stainless. I can fully preheated at med-low on a 3" burner with very little fat (less than a tsp) and it rolls around in the pan with a nudge or no help. The same result for light fluffy scrambled eggs, no sticking whatsoever and use a silicone spatula. My all clad works better than any nonstick I've used. Carbon steel even better if that's possible, same with well seasoned cast iron. No one that know's to preheat a pan properly or has to cook with absolutely no fat needs a nonstick for anything.

  • The background music is the exact same as "Spirit of The Law" uses. Super weird to listen to

  • Super informative. Thank you!

  • me, who is at 12% battery life while i have no power in my home due to a polar vortex hitting texas and taking out the grid: hmmm yesss

  • Thank you, you literal egghead

  • carbon steel wok needs to be properly seasoned, this one here is a joke.

  • hey you should of used animal fats to cook your eggs.... you should heat up the pan more also.

  • Well... thanks youtube for recommending this after I bought a Nonstick Wok...

  • He keeps saying reactive does he ever explain reactive?

  • Any fan of Spirit of the law here?

  • This guy knows pans.

  • all asian household need is wok.... we have wok from 8" til about 3 feet size.

  • Calls a wok with a seasoning just starting to begin forming "probably overheating and too much oil" lol wtf have you seen what woks usually look like after a lot of use? They go almost black. Not every piece of cookware needs to look pristine and shiny, a wok is absolutely one of those exceptions.

  • Great video! I tend to use my stainless steel fry pan for as much as possible. Its lighter than my cast iron and easier to clean and care for (3-layer clad...would love to have a 5-layer but they are so spendy!). I never thought much about the handle construction, though. I'll have to think about whether I need a flat handle for my next one.

  • I love how he says manipulating food

  • Me a Mexican: and the comal? I can't cook without a comal!

  • I think Imma come out as pansexual

  • cast iron pan for everything that needs searing, pot for sauce, bigger pot for rice/pasta/potato

  • watching this to help me determine if I should spend over $100 on the always pan

  • I mean you can tell he's not actually knowledgable about pans when he talks about the discolouration of the wok being a sign of a bad break in process. The discolouration is key to the non-stick and anti-rusting protection of the wok. It's called 'seasoning' and it's pretty standard knowledge in terms of woks. The seasoning is pretty terrible on the wok though. You'd really want to, when you buy it, properly season the whole pan so it turns basically a black colour.

  • America : Let's use a big pan to ccok large amounts at once France : Let's create a different pan for every dish we cook

    • And then you have all of Asia with the wok

  • Au diable les maîtresses queux. Qui attachent les cœurs aux queues. Des casseroles!

  • Is a filipino pan a wok ?????

  • Dude: Crepe Pan Indian self: Ah yes, Dosa and Roti pan

  • If it can fry bacon and eggs, I'll take that one.

  • The song reminds me of "Hey guys, Spirit of the Law here"

  • This was incredibly informative. Thank you.

  • Me in the hood: air fryer does everything but better

  • wok supremacy

  • 麦饭石 yyds,保温堪比砂锅。汤能从我关火滚到上桌。

  • How about clay pots?

  • Looking through the comments...yes you can cook eggs on a standard stainless steel pan. However, you have to keep it ripping hot. Lots of styles of egg cooking requires low and slow, which does not work well on stainless. Can it be done? Yes. Is it the best? No. Non-stick is superior for eggs.

  • and also in China: wok that's it but still making some of the best food in the world.

  • I have a hybrid fry pan/wok (basically a fry pan with higher rounded endges) that does everything 👌 except sauces and soups of course.

  • *pansexuals have entered the chat*

  • Look at the 0:41

  • You can easily prepare your stainless steel fry pan to become anti-adhesive to cook egg, even french crepe or pan cake. Heat you stainless steel fry pan at about 2/3 of maximum power (like 7 on a scale of 10), then drop few drops of water once a while until the drops of water don't evapore but keeps a ball shape. This means that optimal temperature was reached. Then coat your fry pan with a bit a canola oil, then you are ready. Drop you favorite food in the pan and don't move it too quickless, wait until the Millar reaction occurs, then food will detach easily from the fan. Since, I learn that, I don't even use my anti-adhesive pan anymore. Enjoy!!! nolong.info/show/pMWff4F7nM6sgp8/video.html&ab_channel=CRISTEL

  • 0:43 There we have it boys... what a world we live in *shaking head*

  • just use a wok

  • 10:54 Mauviel on the right?

  • As asian WOK!

  • "frying pan" instead of "stainless" on the thumnail. see, people, that's why you can't believe everything a "professional _looking"_ youtube channel says.

  • Very educational! 🤔

  • Never heard and or thought about the negative effects of “undercrowding” the pan and the benefits of balancing the crowding of the pan just right. Thank you

  • There's a pan for everything?! *Clearly you haven't used a wok*

  • Note on Non-Stick pans: I may be talking out of my behind here, but: When Bisphenol A started getting in research for its health risks, some manufacturers replaced it with Bisphenol S or Bisphenol F so they could market their products as BPA free. Now, some research is indicating BPS and BPF are similarly risky. When risks of non-stick coatings started to arise, manufacturers removed the offending PFOA compound from their materials. And here's the speaking out of the behind part: My guess is people at every point in time have said "This used to be dangerous, but this newer, more modern material is safe." I mean, we used to use lead pipes and makeup at one point. I'm still not sold on the idea that any plastic product is really safe for heated cooking. However: As it is so much easier to cook with less fat on non-stick, one consideration is one health effect against the other. I would really love to be proved wrong, so if you have sources that discuss this I'm excited to read them

  • Copper itself is reactive, however, most all copper pans and pots you would buy are lined with a non-reactive material such as tin, nickel or silver (traditionally) or cast iron, which are not reactive. Therefore it's a little silly to say that copper items are reactive. Note: some new age wellness stores do sell unlined copper items claiming health benefits - I would be wary since too much copper in your diet is poisonous. Also, there is really no reason that copper items should be kept in their new and shiny states, so really they aren't that high maintenance after all. That outside discoloration is perfectly natural and won't harm you unless you for some reason need your things to be shiny. In fact, the oxidation protects the copper inside it from further oxidization. If you DO decide to clean the oxidation off the copper, be very sure to use the proper products and techniques, as the wrong cleaning process may in fact render the copper more susceptible to further oxidization, so that it will simply turn brown, black and green faster and lead to more cleaning and so on... Note: The Tin lining on traditional copper products DOES oxidise, turning gray and matted. In fact, the tin lining very slowly over years or decades reacts with the copper, gradually completing the alloying process that began when the pan was lined. It does not turn reactive to food, however, and it's not dangerous. Tin is soft, though, and the lining will wear off if scraped with metal utensils. When buying used copper items, you should definately inspect the lining for any scratching, gouging or wearing thin. If it's gray and matte, perhaps mottled is not really a concern, BUT if you see that copper colour OR oxidized copper colour (copper turned dark OR green), the pan should be relined with tin. The relining process is not cheap, and in many cases might be way more than the purchase price of an old copper item from the flea market etc, so perhaps best to leave it. Unless you find a serious collector's item in otherwise good condition. Note: Copper items with stainless steel linings can't really be relined, as lining copper with stainless steel requires high pressure and heat. When a stainless steel lining fails, it's usually not due to wear or melting, but in fact the lining and the pan delaminate and warp, rendering it useless. OR the stainless steel lining can rust, as this video acknowledges. And once it rusts, it's difficult to clean properly. Vinegar and soda may work, but it's always more likely to rust afterwards. For these reasons, while a stainless lining may be lower maintenance than tin, it's also not easily replaceable if it fails. Note: Copper (and tin!) has a low melting point. If you heat your copper items with high heat settings and not enough product inside them, it may soften or melt, seriously warping the metal. If that happens, it can be perhaps slightly improved on by a coppersmith, but never fully restored - it's not an easy job to compress a metal back to it's original shape once it warps. I have also seen even a copper coffee pot melted so much to melt through, showing tin on the outside of the pot. Therefore: Carefully inspect any copper items you have or buy for damaged linings, warped bottoms, and construction materials. Use low heats (copper conducts well, so a lower heat is necessary anyway!), and never heat while empty for more than a very short preheating session. Use wooden spatulas, whisks and spoons. Don't mind a tarnished look, and IF you decide to polish the outside, make sure to use the proper technique. Source: Browsing like a hundred web pages after finding four old copper coffee pots in my apartment and trying to figure out if they're safe to boil water in. I guess I went too far... My favourite site so far for the subject: www.vintagefrenchcopper.com/

  • I appreciate this guide so much! Thank you!!!