Korean Job Discussion Forums

[Kevtron]

I've recently decided to start cooking my way through an Alton Brown cookbook. As I start to do this I'm sure I'll run into things I need. First off is a cast iron pan for doing some serious pan searing of some meats.

He also suggests a splatter guard, some good spring-loaded tongs, an instant-read thermometer, and some welding gloves (though perhaps a good enough potholder will suffice). I think the middle 2 can easily be found at e-mart, but I'm not sure about the first, and am positive the last can't be.

Any suggestions on where to look to get the first of the tough things I'll need?

[peppermint]

It's been a while since I was there, but there used to be a restaurant supply shop on the main road near Cheonho station- you'd probably get quite a few of the items on your list there.

[Oat]

For the pan, http://www.lodgemfg.co.kr/ ,
For the thermometer, just look around, although they aren't common. The splash guard is easily improvised. The really heavy duty gloves, uhh, talk to some construction guys? I don't think a lot of kitchen stores sell welding gloves, here or anywhere.

[Mr. Peabody]

[Kevtron]

Thanks for the links guys. Time to get to it!

[ttompatz]

Get welding gloves at the same place you get the welder - your local hardware shop.

You won't be finding them in the department stores.

.

[Kikomom]

Most hardware stores have a cookware section. Check it out, you might be surprised what you'll find there. Wagner is a premier cast iron too, if you can find it. Good Will/second hand shops'll have some old cookware too now and then, it's a good find there.

Get two skillets, a big one and a small one. A flat griddle (mine is the round one) for pancakes, crepes, tortillas. And a ridged griddle for steaks, ribs, burgers, sammies, panninis, garlic toast that you like grill marks on--long or square one depending on how much you cook at once.

A dutch oven is a must, you can even bake bread in it. But an enameled one will get you more use out of. Acidic foods will spoil the seasoning on caste iron. So for a dutch oven (something deep) use an enameled one for tomato sauces. And they come in really pretty colors.

I was at a hardware store the other day and saw some of these new silicon potholders that slip onto the handle of pans and was thinking of getting one for each of my sisters and sister-in-law for Christmas. Right now I just use a kitchen towel that hangs from the door of my oven. I think the welder's gloves was a joke. Just beware, they do get hot!

There could be a big debate about the best pots and pans, but copper clad is what the French chefs use, something about distributing the heat evenly. And lets face it... the French act like they invented cooking.

If you do decide to make sauces, be sure to have all the proper vinegars and wines on the shelf handy to deglaze de pan. Burgandy for rich beef stews, chianti for Italian, a light pinot grigio for everyday Rachel Ray cooking. Balsamic vinegar and rice wine for veggie dressings on the side.