Cookware

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supersharp
Posts: 55
Joined: Sun Sep 03, 2017 3:14 pm

Cookware

Post by supersharp » Tue Sep 12, 2017 12:24 am

While making dinner the other day it occurred to me that my knives are top notch, but my cookware hasn't kept up. Most of it is either department store or wedding gift stuff from years ago. What is some decent cookware for home use?

Eversor13
Posts: 80
Joined: Mon Jan 30, 2017 10:39 am

Re: Cookware

Post by Eversor13 » Tue Sep 12, 2017 11:00 am

There was recently a factory-seconds sale on All Clad cookware. I bought some, and it's great! Here's the thread, you can sign up for their email list so you can be notified when the next sale comes along. That website lets you get most pans roughly 50% off from new, with only slight blemished or scratches, some I couldn't find the imperfection. Apparently all clad pans last dozens of years...

viewtopic.php?f=52&t=2296

milkbaby
Posts: 413
Joined: Sun Jan 29, 2017 11:12 am

Re: Cookware

Post by milkbaby » Tue Sep 12, 2017 1:18 pm

I am also a fan of All Clad's tri-ply stainless steel with aluminum core. It's not the absolute best or the most expensive, but it is good value for quality and performance especially on sale. You can often find discounted at outlets like TJ Maxx, HomeGoods, or Burlington in the USA.

As an alternative, there are other stainless with aluminum core that I've bought cheaper and were decent. Calphalon is priced cheaper than All Clad, though their stuff is thinner. I've also had good luck with old stock CeraSteel stainless clad with aluminum core also. Both brands found on sale at outlets.

Some people love cast iron and it's easy and cheap to get Lodge pots and pans. If you want cast iron style with less weight, you can try carbon steel pans, but you give up the thermal heat reservoir of thick cast iron.

I don't have any nice non-stick and only have a small rescued fry pan that I use for 2 or 3 scrambled eggs when lazy. Hopefully somebody else will chime in.

Tools and utensils are a case by case basis for me. There are some awesome wooden cooking utensils available from sellers on Etsy. I can't remember the name of the seller, but one guy makes really beautiful wooden spoon/spatula hybrids that I just never pulled the trigger on.

Bensbites
Posts: 644
Joined: Mon Jan 30, 2017 7:42 pm
Location: Massachusetts
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Re: Cookware

Post by Bensbites » Wed Sep 13, 2017 8:47 pm

I have a bunch of all clad (wedding gifts), calphalon, and lodge as well as a few carbon steel skillets. I keep a cheap beater nonstick around for those that don’t respect the cookware and know not to touch the good stuff.

Bob Z
Posts: 93
Joined: Wed Feb 01, 2017 8:49 pm
Location: Marysville, ca

Re: Cookware

Post by Bob Z » Thu Sep 14, 2017 6:47 pm

I have mostly All Clad also. I tried one of their copper core, looks good but no noticeable difference in cooking. i got a Demeyere Pro-line 9.5" skillet from Cutlery and more which is real nice but kinda heavy. Ck out cutlery and more for some current deals. Demeyere doesn't have rivets inside which is kinda nice.
http://www.cutleryandmore.com/demeyere
I believe all clad and demeyere are the best commonly available. Williams Sonoma usually has sales on all clads a few times a year and if you live near one go in and sign up to get notified as they are usually one day or limited sales.
Carbon steel? I got a crepe pan which is ok and watched America Test Kitchen show where they tested frying pans, Matfer Bourgeat 062005 Black Steel Round Frying Pan, 11 7/8-Inch, Gray won the test, you can watch what they said about it and carbon steel on you-tube but while they can be made non stick unlike an all clad, they are somewhat finicky and not as good heat conductors.
Cast iron? I and i think everyone has at least one, its good for certain things but i don't want to deal with how heavy they are and special care in cleaning them.
Whatever you do, don't fall the the "sets" you see everywhere, they look good and some of the bottoms look heavy, go for a uniform thick walled construction to promote even heat distribution. Sets may have thin walls or thick bottoms which look good, but thin walls will scorch food on gas.
One more thing. In recent years rolled edges became more popular and i enjoy them much more than a french straight edge. Here is a straight/french edge then a rolled edge. I may have the terminology wrong a bit but you can see what I mean.
http://www.all-clad.com/Cookware/Sauce- ... 8701004436
http://www.all-clad.com/Cookware/Sauce- ... 8700800030

Kalaeb
Posts: 1561
Joined: Thu Jan 26, 2017 8:59 pm
Location: Baltimore, MD

Re: Cookware

Post by Kalaeb » Thu Sep 14, 2017 7:00 pm

Have a mix of alot. I really like the tri-ply stuff. Love my all clad. Few copper sauce pans and really love my Debuyer steel fry pan.

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