8 Cooking Tools Chefs Say Are A Waste Of Money

8 Cooking Tools Chefs Say Are A Waste Of Money

It’s hard to think of a more Instagrammable piece of cookware than the beautiful, pastel-hued “Always Pan” from direct-to-consumer brand Our Place. These coverable skillets claim to “braise, sear, steam, strain, saute, fry, boil, bake, serve [and] store,” and the social media fervor around the Always Pan inspired other brands to release their own all-in-one pan models. But unfortunately, some chefs expressed concern about the validity of the Always Pan’s “do it all” claims.

“My main concern is its poor heat distribution, which can be a significant drawback for recipes requiring precise temperature control,” said Kevin Ashton, former restaurant chef and current culinary advisor for Restaurantji. He also mentioned that certain versions of the Always Pan aren’t oven-safe (the upgraded Always Pan 2.0 is oven-safe up to 450 degrees Fahrenheit), which “limits its versatility in a kitchen setting. For me, cookware needs to be both versatile and reliable under various cooking conditions.”

When Ashton needs a skillet that can perform regardless of the dish and the cooking method, he reaches for “a good old cast-iron skillet. It’s versatile, durable, and great for a variety of cooking styles. Plus, it adds a fantastic flavor to almost any dish.” 

6. Mini blenders


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