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NEW VIDEO! (Patreon)

Published:
2025-03-27 18:47:50
Imported:
2026-10

Content

Hey there, food friends!

You know I LOVE pans. But all the different types of cookware out there can be confusing, so we're dedicating a whole video to how you can pick the right pan for whatever meal you're about to make. Hopefully, it's a helpful - and simple! - guide to make your life just a little bit easier. And bonus: as a MinuteFood patron, you'll get the printable pan guide free, because you're just the best :)

Here's your early access to the video: https://youtu.be/7c4O2gg-PNA

-Kate

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Comments

Dennis Blackburn

Looking at the stacks of pans on your counter I kept thinking, "I bet that's not even half of what she owns...: 😂

minutefood

Hahaha, you're so right - I'm embarrassed to show my whole stash!

Hazel Bachrach

Interesting! I'm curious why thermal mass matters while the pan is in direct contact with a heat source (especially induction--which is what I have at home).

minutefood

oh that's SUPER interesting! (this is arcadi btw, i had to jump in bc i was so eager to answer this) Most heat sources, even though they get very hot, don't produce that much output, in terms of raw heat per second. That's why even the most responsive pans (like stainless steel) still take some time to heat up. On top of that, most foods are made of water, which is super hard to heat up, so when you drop a steak fresh out of the fridge, that steak is (at the beginning) gonna end up cooling the pan slightly faster than the heat source heats up the pan, which slows down the cooking and the Maillard reaction. Having a higher thermal mass ensures that you've got enough heat built up to make sure the temperature drop-off is as small as possible. Induction is weird but it also depends on the thermal mass of your pan to generate its own heat, so it still ends up being a factor to consider. Thermodynamics is weird!