Comments on: 5 Kitchen Tools Every Home Cook Should Own | Think Like a Chef

By: @KCNwokoye

@KCNwokoye — Tue, 01 Jul 2025 13:18:55 +0000

I've improved my kitchen utensils and that made cooking healthy dishes easier.

By: @frigomaniac

@frigomaniac — Tue, 01 Jul 2025 13:18:55 +0000

woks are also fantastic for pasta! you have a lot more room to mix sauces and chunky veggies without making a mess. you can also boil your pasta is less water in the wok itself, if you use even less, you can still fully cook the pasta and then have enough leftover pasta water to bind your sauce with already in there.

By: @NealBrenard

@NealBrenard — Tue, 01 Jul 2025 13:18:55 +0000

Grate parm on 1/8 sheet pan: check.

By: @captainmorgan7386

@captainmorgan7386 — Tue, 01 Jul 2025 13:18:55 +0000

Love it and thank you

By: @dirtyketchup

@dirtyketchup — Tue, 01 Jul 2025 13:18:55 +0000

4:52 — Wrong! The whole "they get better with time" thing is such a played out myth. ESPECIALLY carbon steel pieces like woks. You don't want to "build up seasoning" on carbon steel like some people like to do with cast iron. Carbon steel is meant to keep razor thin seasoning because the surface is already smooth. And woks are cooked over a high heat, so they typically burn off extra layers of seasoning. The best thing you can do to a carbon steel wok is to completely strip it bare, blue ir over a high flame, and then give it a single layer of seasoning. The oxidized bluing layer (called magnetite) is oleophylic and will make that first layer of seasoning insanely bulletproof. Just do regular maintenance after each cleaning, but no need to build up seasoning. My carbon steel wok and skillet both have stupid thin seasoning on them, and eggs glide around on them just as well as teflon.

5:35 — Again, you're wasting people's time with this silly advice. You do not need a bamboo scrubbing brush for your wok. What an unbelievably large and clunky waste of money. The only thing you need is a blue sponge and some soap; this will remove 95% of anything that gets on the pan. For those times that you actually burned food onto the surface, all you need is a non-scratch sponge and some baking soda. You just make a little paste with the baking soda, and it will provide the shearing force to remove stuck on stuff WAY better than the bamboo brush will. Then just wipe off the baking soda residue with regular dish soap, and you're all set. Super slick cooking surface good as new.

By: @kappadappa

@kappadappa — Tue, 01 Jul 2025 13:18:55 +0000

I love ATK and Dan, but how exactly is this a "class"? I hope this isn't the direction the company is moving in.

By: @theboringchannel2027

@theboringchannel2027 — Tue, 01 Jul 2025 13:18:55 +0000

Bamboo scraper is usually cut at an angle before using by most chinese restaurants.
Works better that way.

By: @tmo-y5b

@tmo-y5b — Tue, 01 Jul 2025 13:18:55 +0000

My go-to tools are narrow and wide blade putty knives. Invaluable in the kitchen…

By: @eleonorakihlberg5937

@eleonorakihlberg5937 — Tue, 01 Jul 2025 13:18:55 +0000

Am 60 yrs old and will never get the y peeler!🤷🏻‍♀️makes no sense to me at all!😂

By: @douglasshouganai2516

@douglasshouganai2516 — Tue, 01 Jul 2025 13:18:55 +0000

On sheet pans, costco business center had some viking brand ones. Sadly they say theyre not dishwasher safe. Which sounds ludicrous to me