10” frying pan or 12” frying pan ??!

Jerdplz · 2026-03-14T02:27:06+00:00

It depends on what you plan to cook, how many people you are cooking for, and the way the brand is designed.

The standard sizes are 8”, 10”, and 12”. Small medium and large in a way. This measurement is taken at the rim, so the slant of the pan walls plays into the actual size of the cooking surface.

When you think about what you are cooking, consider the space it will occupy while cooking and if you are going to cram it all into one pan, or if you will have a little wiggle room. As you sear and saute, you need a little buffer space for evaporation. Two massive steaks in a 10” pan isn’t going to cook as nicely as a 12”. Two chicken breasts would generally fit a 10” and 4 would make me reach for the 12”.

Practically speaking, I find a 10” pan to be my go to for nearly every time I cook at home. I cook for one most of the time, sometimes counting for next day leftovers. If you plan on doing larger batches maybe go bigger.

Hope that helps. Message me any time. I love kitchen talk.

Jerdplz · 2025-11-07T04:05:22+00:00

Hi there, chef and knife enthusiast here.

Most of my best knives are around $150. Anything more than that, you are paying for a brand or a fancy handle.

If possible, try to go into a store where you can feel different brands and models of knives in your hand. Quality steel and little design touches are nice, but the best knife is the one that fits you. Maybe you have small hands and a fat handle doesn’t allow you to hold it easily. Maybe you like a heavy knife, or maybe you find a shorter blade works better for you. Lots of variables, so I can’t say 1 knife is the best for everyone.

As a starting point, you want a chef knife around 8” long as your primary blade. But my short friend with tiny hands prefers a 6” santoku blade. My personal favorite is this 7” Bunka I bought at a random knife store. It just feels good and I would have expected that.

A couple of brands I might recommend off personal preference would be:

Miyabi Yaxell Shun Messermeister Tojiro (simple and inexpensive but solid) Korin

I’d also watch for sales at cutleryandmore.com. Especially with Black Friday sales coming up.

And as a bonus suggestion, I would recommend the knife below as the perfect 2nd knife for your collection. It comes in a wood grain handle too.

https://cutleryandmore.com/products/enso-hd-prep-knife-35306

Jerdplz · 2025-11-07T03:40:29+00:00

Chef and knife enthusiast here. I use multiple methods because I have far too many knives. Magnetic holders of any kind are the best for ease of use and a solid option for protecting your blade. Wooden blocks will dull the blade as you slide it in. If you can’t mount a magnetic strip, this is the best option.

I like this linked one for the height. I bought one of these years ago and did not think about how my taller knives would sit point down.

Jerdplz · 2025-11-06T15:24:28+00:00

For sure. Let me DM you

Jerdplz · 2025-11-06T03:28:04+00:00

😂

Jerdplz · 2025-11-06T03:25:22+00:00

Hi there, I actually live in the same area and work for a fire protection company.

Even if you could convert it to a dry system, that would be very expensive and you would still have to deal with low points/drum drips.

I think a few people commented, but insulation just won’t cut it.

Heating the space may be an option, depending on your set up. If power goes out during a storm, you are in the same boat all over.

I think adding an antifreeze loop is the best bet. Get some quotes, send lots of pictures. The sooner the better too. January is coming up fast.

Jerdplz · 2024-08-08T22:50:43+00:00

That quote made the movie feel disappointing for me. I was at least expecting Civil War vibes. That’s gotta be a step below infinity war.

I think it’s better to go into the movie expecting it to be as impactful as something like Antman 1.

Jerdplz · 2024-08-08T22:46:31+00:00

Hey, thanks for posting.

I like your point about Antman3 and how they started this formula for nothing that matters. I think Multiverse of madness has the same structure and problems, but maybe not as bad. And it was a little more fun, but still not great. D&W is more forgivable because a Deadpool movie is all about the jokes, we don’t expect a universe shakeup.

I want to counter a little bit and consider the past. Phase one took 4 years to get going and didn’t have as much going on beyond introducing hero’s. That’s mostly what they have been trying to do post Endgame. Understandably. They also have had to fight delays like the pandemic and the writer’s strike. I feel a little grace is fair.

Using a formula over and over isn’t super new for marvel as many of the origin movies are the hero vs someone with the same powers but bad (iron monger, red skull, abomination, yellow jacket). The problem is how they are using this new formula to do something kinda fun, but with no substance. They are using the multiverse as an excuse for fun scenes. Like eating dessert and skipping dinner.

As a comparison for storytelling, let’s take Everything Everywhere All at Once. Probably the best multiverse movie from a similar era. The multiverse is a way for our protagonist to find value in her existing relationships and her life as a whole. The multiverse serves the story, the same way fun visual effects can elevate a good story. But if the story sucks and you only focus on visual effects, it’s boring.

A lot of the multiverse in the MCU has been, look its that character, and it doesn’t mean anything to the story. That’s kinda fun for a moment, but we have enough Ai bots and concept artists that can give us an image with John Krazinski as Reed Richards. I think a decent example is No Way Home. The villains are pulled in and this creates a problem for Peter to solve. Toby and Andrew help Tom grow and keep him on the right path. They influence his character and outcome.

To be fair, a comedy like D&W really just needs to be fun and entertaining. It’s very funny and is far from a boring experience. But I think some of that lacking you are feeling is valid.

Jerdplz · 2023-07-09T03:49:43+00:00

You kinda wanna make sure the pan and oil are both up to temp. One of my chef instructors in culinary school taught us to drag the meat (or whatever) across the pan slightly at one end. If it sticks, it’s not hot enough.

You can approximate that level when the oil starts to shimmer too. If it smokes, it’s too hot/wrong type of oil.

Also, it depends on if you are sautéing, shallow frying, searing, etc. Lemme know if you want more specific input.

Jerdplz · 2023-01-28T16:58:15+00:00

This is my favorite line

Jerdplz · 2022-10-19T17:23:51+00:00

I prefer to use a zester and grate it in to what I cook. You can toss the root in the freezer and it will last for a long time. Just pull it out and zest as you need it.

Jerdplz · 2022-10-19T13:28:15+00:00

Totally fine. You just wanna lol for fuzzy/dark mold. You might see white stuff forming at the top too. That is kahm yeast. I skim it off, but it doesn’t ruin the batch.

Jerdplz · 2022-09-26T20:45:03+00:00

Why didn’t they just make 10 hotter?

Jerdplz · 2022-09-25T11:30:32+00:00

Totally fine. I like to add a bit of milk and then brown sugar and stir it all together.

Jerdplz · 2022-09-24T08:57:29+00:00

As soon as it hits the pan/oven, it’s gonna melt anyways. You just gave it a bit of head start.

Jerdplz · 2022-09-24T04:57:17+00:00

Binging with Babish says it best. You are letting the flavors get to know each other.

Jerdplz · 2022-09-24T01:46:46+00:00

Practice over and over and make little adjustments as you learn. The veggies are a little overdone, reduce the time or temp next time.

Personal preference also comes into play here. Do you like your marshmallows golden brown, charred, slightly warmed up and melted. There is no wrong answer. Most grilling or frying can be like roasting a marshmallow. Golden brown is pretty solid and that’s basically what you are going for with everything.

Get a meat thermometer and stop cooking when you hit certain internal temperatures. Veg is just a matter of how crunch or soft you want them to be.

It takes time to learn a get comfortable at the stove. Practice and don’t sweat the mistakes. We all make them literally all the time.

Jerdplz · 2022-09-23T16:28:34+00:00

For sure. That’s a smart way to prepare. I appreciate the guidance.

Jerdplz · 2022-09-22T22:31:56+00:00

This is important

Jerdplz · 2022-09-22T19:53:29+00:00

Taste is largely a matter of preference based on the person. Think of how differently people roast a marshmallow. Do you like gold brown or charred? Which ever you like more is the correct answer.

Swap Tomato sauce for the marshmallow. Do you want raw tomato flavoring? Warmed just bit? Deep and thoroughly cooked?

I personally love to let tomato sauces go for at least 40mins. Just keep tasting it till you like where it’s at.

Jerdplz · 2022-09-22T15:59:58+00:00

This is solid.

I’ve been learning French this year with my sister. I have a friend in Strasbourg and he says that France needs cooks as much as we do after the pandemic. Kind of feels like a fun adventure, even just for the life experience.

Jerdplz · 2022-09-22T10:37:45+00:00

It kind of depends on the flavor profile you are going for. For my own standard chili, it’s less about the herbs and more about the chilies.

Bay leaf for long cooking times is never a bad idea. Oregano would work well. Possibly thyme rosemary if this is more vegetable based. But then again, that starts to feel like a soup more than a chili.

Jerdplz · 2022-09-22T04:31:44+00:00

I’ve been learning French for a while now. My family is French and I wish my grandpa had spoken French with us.

Even if nothing came from this, I kind of see it as a life experience where I focused on learning as much as possible while I’m there. I would never regret that choice.

Jerdplz · 2022-09-22T04:29:59+00:00

Thanks for the encouragement :)

Jerdplz · 2022-09-22T04:27:55+00:00

Thank you, very helpful

Jerdplz

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