Cookware

[furrycute]

My last set of non-stick cookware has gotten scratches all over the inside coating. I am done with non-stick cookware.

Thinking about buying a whole new set of cookware (not non-stick). Does anyone have any recommendations? I'm leaning towards a stainless steel set.

 

[majorloser]

Calphalon's "Simply Calphalon" line or "Tri-ply" line. Only the small frying pans have Teflon inside. Look great hanging from my wife's pot rack.

 

[Rock&Roll Ninja]

Le Creuset from France. They are enamled cast-iron and have a 101 year warranty. Its the last set you're grandkids will ever have to buy.

 

[Tomorrow]

Calphalon's "Simply Calphalon" line or "Tri-ply" line. Only the small frying pans have Teflon inside. Look great hanging from my wife's pot rack.

Who's pot rack? LOL.

Well, here's a manly admission...
Hello. My name is RJ, and I'm addicted to cooking (and eating, natch).

Years ago we gave up on the endless replacement of teflon/aluminum Alzheimer's causers, and went stainless. We've not looked back. We got a handsome set that will last a lifetime (NO KIDS/GRANDKIDS....does anyone here want to inherit them?). They're easy to care for and cook better than anything we've ever used. (Stainless clad copper.)

All the famed television chefs who use them can't be wrong. Buy ALL-CLAD!! Truly the nicest anywhere...check 'em out....---->
http://www.all-clad.com/

And hey, Major.....you should have been here tonight. Once in a decade fillet mignon roast done to perfection on the Weber, topped with gorganzola cheese, wrapped in bacon. Served with spuds with the works and asparagus al Budz. 'Twas a Five Mmmm dinner, by golly (a promised 22nd wedding anniversary meal). Heh heh.

 

[Matt34]

My wife is quite the chef and we also went all stainless a couple years ago. Nothing terrible fancy but she loves it, so that's all that matters.

I'm getting her a new knife set this Christmas, was going to get her a Henckels set but someone turned me on to the Wusthof brand. Getting her this forged set which is suppose to last much longer.

http://www.amazon.com/gp/product/B0009NMW18/qid=1133840011/sr=1-12/ref=sr_1_12/002-6912737-3368828?%5Fencoding=UTF8&v=glance&n=284507

 

[furrycute]

I looked through a couple of All-Clad stainless sets on Amazon. Wow, those prices! I had no idea purchasing a cookware set can cost a fortune! This is going to be even more expensive than my music hobby.


Then I found this,

http://www.amazon.com/gp/product/B0007KQZWU/qid=1133850961/ref=br_lf_k_1/103-7019197-4850261?n=656740&s=kitchen&v=glance

Cuisinart's multiclad set. Plus I like the steamer insert. I can use it to steam some vegetables and frozen dim sum. Is this set worth it? Amazon has a cheaper Cuisinart's chef's classic stainless steel set for $149. But on that one, the aluminum core only sits on the bottom, doesn't go up the sides.


What do you guys think?

 

[Tomorrow]

I looked through a couple of All-Clad stainless sets on Amazon. Wow, those prices! I had no idea purchasing a cookware set can cost a fortune! This is going to be even more expensive than my music hobby.


Then I found this,

http://www.amazon.com/gp/product/B0007KQZWU/qid=1133850961/ref=br_lf_k_1/103-7019197-4850261?n=656740&s=kitchen&v=glance

Cuisinart's multiclad set. Plus I like the steamer insert. I can use it to steam some vegetables and frozen dim sum. Is this set worth it? Amazon has a cheaper Cuisinart's chef's classic stainless steel set for $149. But on that one, the aluminum core only sits on the bottom, doesn't go up the sides.


What do you guys think?

Yes, Furry, the ALL-CLAD is really expensive. Ya gotta be able to afford company stock to be able to buy a stock pot. But it also lasts a lifetime and truly is the best cookware out there. Call it an 'investment', lol. There was a reviewer of the Cuisinart set on Amazon who had ALL-CLAD previously. She seemed to think it was okay and not as heavy as the ALL-CLAD. It won't cook as nicely because of the design...but it's a LOT cheaper. Looks good for the price.

We bought our ALL-CLAD a bit at a time....starting with a small starter set. It's less painful to the pocketbook that way. But it always gave us something to give ourselves for Christmas! We've had it for many years now, and it still looks terrific. You can put it on the stove, in the oven, in the dishwasher....the stuff is amazing.

Good luck with whatever you choose....but you'll be really thankful to get away from the cheapo teflon stuff. Your food will cook and taste better (and not leave a bunch of aluminum floating around in your system, to boot).

 

[nibhaz]

Calphalon represents a good value.

ALL-CLAD is king and really is an investment. Great stuff, but of course with all great things you pay a great price. For starters in stainless I would have to second the nod to Calphalon's "Simply Calphalon" line or ALL-CLAD's Emeril line of stainless products. For the price these set's probably represent the best value. Once you've gotten the hang of cooking with stainless you may want to step up or may simply find that these fit needs, and be content, which is more likely unless you are REALLY serious about your cooking!

 

[furrycute]

I went to my local Bed Bath and Beyond, and looked through their stainless cookware sets.

The All-Clad stainless seems to have thicker sides than Calphalon stainless. My old neighbor has a Cuisinart multiclad saucepan. And I remember the sides on that saucepan is quite thick, probably just as thick as the All-Clad sides. I couldn't compare them directly, as Bed Bath Beyond only carries the Cuisinart chef's classic stainless line, not the multiclad line.

I did see an Emeril set. The sides are very thin on that line. I think that line only has an aluminum disc base. The aluminum doesn't go up the sides.



And what do you guys think of glass lids? My last nonstick set had glass lids, and it was difficult to clean them after a while, had all kinds of sticky residues on them. I would prefer to have all metal lids this time.


And where do you guys purchase your cookware sets from? Online or brick and mortar store?

 

[ironlung]

Go with the All-Clad (if you can)

I am also trying to phase out non stick and aluminum from my cooking set for health reasons. I replace a peice every once and a while to not break the bank.

All-Clad is top notch stuff. I like the second step in their line up. It seems to be the bang for the buck. The copper core is insane price. LeCruset is also very nice. 95% of all my cooking is done on a straight side stainless frying pan from All-Clad and a small LeCruset Dutch oven. The thick bottom of the all clad pan does a great job of evening out the heat from my POS electric range.

I still keep a small non stick pan for eggs and other delicate stuff that does not need to be browned.

It's worth the investment if you enjoy cooking.

 

[Resident Loser]

How's this for...

...out of left field: Farberware Classic(aluminum-clad stainless)...the one's with metal lids...

35 years and still cookin'...of course our set was mfg. when they were still made in the Bronx, but the newer stuff works equally well. I also have a few odd pieces of older Calphalon, purchased as open stock specials/introductory products: an omlet pan(which my wife uses)...a faijita pan...a reducing saucepan and a very small covered saucepan that's supposed to be a butter-melter(or some such) but comes in handy in a pinch for oddball purposes. I cook all my eggs in a Wagner-Ware cast iron skillet, it has to be seasoned (just once)to work properly and it does require a bit more care in clean-up and immediate drying is a must, otherwise it will rust.

All-Clad is nice if expensive, Calphalon is no longer made in the US(at least as far as I've seen), Cusinart is another option...

You basically want the aluminum or copper(Cusinart) on the bottom outside to retain and distribute the heat and the stainless interior for ease of clean-up...generally speaking, I've found the sidewall thickness to be of little concern insofar as cooking is concerned, it's more looks than anything else IMO.

And to Matt34...Wusthof is definitely the way to go...I got turned on to the brand many years ago by, of all things, a woodworkers catalog...Used to be a guy who imported Scandanavian workbenches and other nifty tools...his name was Ric Liechtung(sp?). He also sold other things that he really liked and wanted to share them with his customers. He raved about the quality of the cutlery and I started buying pieces of open stock as I could afford them or found them on sale(a rareity)...the first being a 8" kochmesser (cooks knife). Great stuff...my opinion of Henckels dropped when they went from hand-forged to hi-tech, high volume mfg. processes.

jimHJJ(...just one cook's opinion...)

 

[Tomorrow]

I
And what do you guys think of glass lids? My last nonstick set had glass lids, and it was difficult to clean them after a while, had all kinds of sticky residues on them. I would prefer to have all metal lids this time.
And where do you guys purchase your cookware sets from? Online or brick and mortar store?

Ixnay on the glass lids. Been there done that....too many problems to list.

We bought our ALL-CLAD at a B&M, but there are some great deals online. Of course the key is finding a trustworthy source. Perhaps a test purchase from ebay?

I think when it comes to cooking, the best cooks the best. As for the cookware, you get what you pay for. The even heat spreading capability of the ALL-CLAD is unsurpassed. I can't recommend it highly enough. And the quality of the pieces is amazing. Even if you don't enjoy cooking now, you just might fall in love with the process if you get the A-C. Phase it in...buy a piece or two at a time. In no time at all, you'll be the proud owner of a full set of the best cookware in the world.

 

[jake51s]

I am sold on Calphalon One, it is a little cheaper than All-Clad, IMHO better. You can get trial type cookware from them where they sell pans that retail for several hundred dollars for like $50, and their website has some of these specials you can't get anywhere else. That's how I got hooked on them.

For what I have ever cooked with they are excellent pans, I like them better than the All-Clad my mother in law has. They have two varieties, hard anodized and non-stick. Their non-stick is incredible, the first I have seen that nothing ever sticks to, but no metal utensils and you are limited to 500 degrees in the oven. I prefer the anodized for everything except skillets where non-stick is much better. The only disadvantage is that it's not dishwasher safe, handwash only.

 

[j_garcia]

I use stainless for almost everything, and have some small teflon coated pans for quick and/or delicate stuff too. Definitely worth the investment. To be honest, you can find decent stainless out there that doesn't cost too much. Check Macy's, they have a good variety and seem to randomly have stuff on sale. Find something you like and shop online...

 

[HookedOnSound]

It's worth the investment if you enjoy cooking.

It's funny, but you could easily subsitute the word "cooking" for anything else that turns your crank.

The point being, anything you take seriously and enjoy requires a step outside the norm.

Enjoy your music and your food, but most of all, enjoy it with company!

Have a great day!

 

[Rock&Roll Ninja]

And to Matt34...Wusthof is definitely the way to go...I got turned on to the brand many years ago by, of all things, a woodworkers catalog...Used to be a guy who imported Scandanavian workbenches and other nifty tools...his name was Ric Liechtung(sp?). He also sold other things that he really liked and wanted to share them with his customers. He raved about the quality of the cutlery and I started buying pieces of open stock as I could afford them or found them on sale(a rareity)...the first being a 8" kochmesser (cooks knife). Great stuff...my opinion of Henckels dropped when they went from hand-forged to hi-tech, high volume mfg. processes.

IMHO the best knives have carbon-steel blades. Stainless, no matter how expensive, cannot hold an edge, or be "resharpened" like carbon steel. Of course it will darken with use, and needs to be cared-for so that it doesn't rust.

Unless you deal with fish, then you want a back-up stainless knife. But you definately want a set of carbon steak-knifes, and at least a 8" chef's knife.

 

[majorloser]

As far as knives, I still like the Wustof Classic knives. They have the heavy feel I like in kitchen knives. I've had a Chicago Cutlery set but the blades never held a decent edge. I've also had Henkel Pro S knives. They just didn't feel right to me.

When it comes to knives, I'm not much of a freak for the sets. Unless you need everything in the set, you don't really save that much money. I suggest you buy the block and add knives as you can afford. They are an investment and as you can see i've wasted a lot of money so far.

Be sure to buy a good steel!

Now if you want to REALLY spend some money (and your wife will treat them right) buy ceramic blades. They rarely dull.

 

[majorloser]

Who's pot rack? LOL.

And hey, Major.....you should have been here tonight. Once in a decade fillet mignon roast done to perfection on the Weber, topped with gorganzola cheese, wrapped in bacon. Served with spuds with the works and asparagus al Budz. 'Twas a Five Mmmm dinner, by golly (a promised 22nd wedding anniversary meal). Heh heh.

Since you put it that way, I bought it, I hung it, I installed the high hats and pendant lighting for the island.............I guess it is MY pot rack.

It's not like the kitchen gets used very much........

My anniversary is the 20th of this month. After she reads this I'll never get a home cooked meal. Looks like a six pack and a pizza for me.

 

[Tomorrow]

My anniversary is the 20th of this month. After she reads this I'll never get a home cooked meal. Looks like a six pack and a pizza for me.

Hmmm, didn't you say she is an accountant? Lemme see....
6 pack = 5 bucks
pizza = 20 bucks
total = $25

Alternate suggestion....
2 white candles = $1
mid-priced cabernet = $7
1.25 lb. filet mignon = $16
2 spuds + condiments = $1
total = $25

 

[racquetman]

IMHO the best knives have carbon-steel blades. Stainless, no matter how expensive, cannot hold an edge, or be "resharpened" like carbon steel. Of course it will darken with use, and needs to be cared-for so that it doesn't rust.

Be careful with your criticism of stainless. Stainless steels have come a long way, the problem is that the average person doesn't know much about newer (relatively speaking) steels. "Carbon" steel is great if you take care of it, but it actually doesn't hold an edge near as well as many stainless varieties. The great thing about carbon steels is that they are very easy to sharpen.

Certain stainless steels (ATS-34, VG-10 and 154CM for example) hold an edge incredibly well, but are much more difficult to sharpen.

The fact of the matter though is that all knives will lose their edge with use. You must know how to properly restore the edge. When you know how to do this properly with the particular steel you are working with, it all comes down to a matter of preference.

I recommend bladeforums.com for reference.