D
I'm not sure what the standard is, but I like All-Clad saute and sauce pans. For stews and braising, I like the Le Creuset enameled cast iron.
http://www.amazon.com/Creuset-Ename...7?ie=UTF8&s=home-garden&qid=1238005760&sr=8-7
http://www.amazon.com/Creuset-Ename...7?ie=UTF8&s=home-garden&qid=1238005760&sr=8-7
D
D Chapman
Guest
Yeah, I'm not looking for another set of disposable cookware. My current set is T-Fal. They're ~7-years old, and I've held on to them about 2-years too long.
My dad has a set of All-Clad from Macy's back in the 70's. He got them as a marriage gift. They're a copper core set finished in Stainless. The pots and pans are older than I am, and they still look very nice and shit does not stick to them.
I'm not looking to pay 300.00 per pan or anything, but I'd like to have a set of pots and pans that will last. I'd like to say in the $500.00 range, but I'm not opposed to paying more if someone can tell me why I should.
My dad has a set of All-Clad from Macy's back in the 70's. He got them as a marriage gift. They're a copper core set finished in Stainless. The pots and pans are older than I am, and they still look very nice and shit does not stick to them.
I'm not looking to pay 300.00 per pan or anything, but I'd like to have a set of pots and pans that will last. I'd like to say in the $500.00 range, but I'm not opposed to paying more if someone can tell me why I should.
D
D Chapman
Guest
Neil C said:
I've looked at the Calphalon, but there appears to be different grades. I'm not sure of the difference between them.
I've also had some Calphalon pans before. I hated them, but I gave them to my sister and she loves them. My mom has a set, too, and she loves them.
I would give Calphalon another chance, but I'm not looking for the look of the pans in the link. I think Calphalon also has a SS series, too....
Forget buying a set. Figure out what you cook most and then buy something to fill that need. It's like kitchen knives. Most people go out and buy the set and get a bunch of useless stuff. I could get by on a chef's knife.
I thought that spending a shitload on that Le Creuset was silly, until I started using it. I use it all the time. Anything that gets cooked low and slow goes in there: stews, chili, spaghetti sauce, etc.
Decide what you do most and buy the pieces one at a time.
I thought that spending a shitload on that Le Creuset was silly, until I started using it. I use it all the time. Anything that gets cooked low and slow goes in there: stews, chili, spaghetti sauce, etc.
Decide what you do most and buy the pieces one at a time.
I would stick with a basic set of Calphalon or Allclad. I bought a set of Magnalite (very similar to Calphalon) back in 92 fresh out of college. Still cooking with them. They've held up great. A set of 8" & 12" pans with a 3 qt sauce pan & 8 qt stock should get anyone by. Since then I've filled in with others especially a few cast iron pans, a couple pieces of Crueset & a professional grade 20 qt stock.
Personally I would avoid non stick.
Personally I would avoid non stick.
We got a set of All-Clad for our wedding 10+years ago.
We also have three different iron skillets and a Dutch oven.
The All-Clad is holding up pretty well.
Oh, and we threw out the non-stick. That Teflon shit will give you cancer if you cook with high heat!
We also have three different iron skillets and a Dutch oven.
The All-Clad is holding up pretty well.
Oh, and we threw out the non-stick. That Teflon shit will give you cancer if you cook with high heat!
D
D Chapman
Guest
Yup Calphalon does indeed have a stainless line, and we have a few of those as well. They mostly hang on the iron rack above the stove looking pretty. "we use them when we cook grown-up food" With my kids tastes "sloppy joes and tacos" the non stick pans make life easier.
Neil
Neil
D
D Chapman
Guest
we have revereware copper clad stainless, the stuff is going on 18 years old and still looks brand new.
the dutch oven never really gets put away as it is in service pretty much all the time for something.
The thick copper clad on the bottom makes even the smallest sauce pan hard to burn something, the quality has long since been worth the investment.
the funny thing is that we dont use the frying pan much, I have 40+ year old magnalite 10" fry pan that gets 98% of the frying duty just because its one of those awsome tools that does EXACTLY what you want it to. In cooking thats half the battle.
the dutch oven never really gets put away as it is in service pretty much all the time for something.
The thick copper clad on the bottom makes even the smallest sauce pan hard to burn something, the quality has long since been worth the investment.
the funny thing is that we dont use the frying pan much, I have 40+ year old magnalite 10" fry pan that gets 98% of the frying duty just because its one of those awsome tools that does EXACTLY what you want it to. In cooking thats half the battle.
Are you buying a set or individual pieces? I've read a couple of articles in cooking magazines recently. They recommend mixing and matching cookware pieces to build the best set. Both articles were fairly similar in what they felt was the ideal set. One thing they say that sets often include useless pieces or sizes. Below is one recommendation of the ideal set:D Chapman said:
-All-Clad Stainless Steel 2-quart and 4-quart sauce pans
-All-Clad Stainless Steel 12 inch skillet
-Lodge Logic 12 inch cast iron skillet
-Le Creuset 7.25-quart round Dutch Oven (you won't like that it is made in France)
-Wearever Premium Hard Anodized 10 inch Nonstick saute pan (they say not to waste money on expensive nonstick - it doesn't last more than a couple years)
-Cuisinart Chef's Classic 12-quart stockpot
I have seen reviews comparing different brands to the standard All-Clad Stainless Steel and the All-Clad SS is on top. I would like to see reviews that compare the different lines of All-Clad (Stainless Steel, Brushed Stainless Steel, LTD2, Copper Core). I'm curious to see if the higher end All-Clad are worth the extra money.
The All-Clad Copper Core looks cool. I recently purchased the 3-quart sauce pan. I haven't used it yet. It's too pretty to use(actually, I have been working late so I've been eating out).
I have a Le Creuset 5.5-quart round Dutch Oven. I love it. It's great for chili. I used to use a Lodge Dutch Oven - what a piece of crap.
D
D Chapman
Guest
You look like the kind of guy to be reading cooking magazines, John.
I'm not going for the set. I know I want a 12" frying pan and lid for sure. But I have not decided on what else. Tami wants a Wok, so I'm looking at them, too.
Question: I've got a "glass top" stove. Will cast iron fuck it up?
I'm not going for the set. I know I want a 12" frying pan and lid for sure. But I have not decided on what else. Tami wants a Wok, so I'm looking at them, too.
Question: I've got a "glass top" stove. Will cast iron fuck it up?
Doing dome dishes this morning I noticed we have the Rever Proline not the standard Reverware.
the copper clad is very very thick on the bottom.
the copper clad is very very thick on the bottom.
I've been cooking profesionally for seventeen years and am a C.I.A. graduate. AllClad is the best pan that I have found but they ain't cheap. The best conductor of heat is copper fallowed by alluminiun and then stainless. I've had Callphallon for years and its been good but if I could get some nice French copper I'd be lovin life.....it is a bitch to clean however!