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🧐 Research, Learnings, Criteria
- Goal: Copper is the thoroughbred of heat control
- induction struggles to heat evenly, adding a copper layer assists this
- Copper pans come either stainless steel or tin-lined (which we obviously don't want)
- my logic says that this is extra critical for any cookware that gets taller off the stove (ex: pots, saucepans)
- would prefer handles attached with bolts in a way that's easy to clean
- would prefer two handles for any larger, high-walled pans
- LOVE dishwasher safe
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<img src="/icons/sliders-horizontal_gray.svg" alt="/icons/sliders-horizontal_gray.svg" width="40px" /> Materials Notes
Carbon Steel
Stainless Steel
Copper
Nanobond
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🍳 What are the ends to my means?
- Cook eggs & grilled cheese
- options include 2 small nonstick egg pans, a small sauce pan, a griddle that is also a pizza pan (cast iron or carbon steel)
- big soup pot with lid that is compatible with high acid foods like green goddess salad ✔️
- large cooking surface with high walls for one-pan meals (sauté, sauce, or everything pan) ✔️
- Pizza plan ✔️
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Oren John 🛠,🛠 on Instagram:
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