Cookware
Moderator: Mikey
Cookware
I've been using cheap cookware since Mrs. Mikey and I got married almost 19 years ago. I'm ready to go get someting better, though not the really expensive stuff. Anybody have any thoughts on non-stick cookware (like Circulon) vs stainless steel? Other advice?
My gf and I inherited some Calphalon pots and lids about 5 years ago, which I've been pretty happy with, for the most part.
The only thing is, you can NOT use metal utensils in them, or their nonstick coating will start to break off.
The small pots have held up much better than the large pots, as has the small Calphalon frying pan.
But then again, I bought a cheap-ass (or so I thought) medium-sized frying pan for $6 or something at Target for camping, four years or so ago -- thinking it was a one-time use only -- and it's held up better than my large Calphalon pans. :?
This is a cooking conundrum, indeed, sir Mikey.
The only lesson I have in my tale is Calphalon kicks ass on the small scale. Large scale, I still haven't found anything with a "non-stick" surface that isn't forgiving if your wife or guests whip out a metal spoon to stir shit.
The only thing is, you can NOT use metal utensils in them, or their nonstick coating will start to break off.
The small pots have held up much better than the large pots, as has the small Calphalon frying pan.
But then again, I bought a cheap-ass (or so I thought) medium-sized frying pan for $6 or something at Target for camping, four years or so ago -- thinking it was a one-time use only -- and it's held up better than my large Calphalon pans. :?
This is a cooking conundrum, indeed, sir Mikey.
The only lesson I have in my tale is Calphalon kicks ass on the small scale. Large scale, I still haven't found anything with a "non-stick" surface that isn't forgiving if your wife or guests whip out a metal spoon to stir shit.
Van wrote:It's like rimming an unbathed fat chick from Missouri. It's highly distinctive, miserably unforgettable and completely wrong.
My stainless set: Cuisinart Multiclad triple ply stainless. KICK ASS cookware. I LOVE it. It heats very evenly and is just plain SOLID. Beware the fully-clad pans: they are HEAVY. I also have 2 of Cuisinart's slightly lesser line, I don't recall the name... it's nice stainless cookware, with only the bottom having the triple-ply. I have a large skillet and a stock pot with a pasta insert of that line. I use them both often.
My non-stick pan: I only have one. It's a Calphalon tri-ply skillet. It's anodized and while I won't use metal in it, it's not nearly as fragile as a teflon type non-stick coating. It was a pricey item, somewhere near $100, but TOTALLY worth it. I don't generally have a problem with food sticking in my stainless pans, but I always use the Calphalon for fish and frittatas.
My dutch oven is a gigantic Le Creuset enameled cast iron. It's AWESOME, it does EVERYTHING from stew to braise to roast... but it's big. I wouldn't mind adding a 5-qt Le Creuset to my collection. I also have a 9-inch Le Creuset enameled "nonstick" skillet but to be honest, I sort of forget it's in my cupboard. It's not that it's bad, I just prefer the stainless for almost every application.
I have a Target-style calphalon grill pan. I use it for the occasional indoor grilling adventure, but more often I use it in tandem with a brick to make kickass paninis.
As for recommendations... if you look online, you can get the cuisinart multiclad a LOT cheaper than calphalon tri-ply, and it's essentially the exact same thing. Both of those brands are LEAPS AND BOUNDS cheaper than All-Clad. I've never cooked with All-Clad so I couldn't tell you if they're worth the extra hundreds of dollars per set.
The newest addition to my pots/pans collection is a fagor 6qt. pressure cooker. So far I have made risotto in it, and it came out REALLY good, though I had to finish it in the 'traditional' method because I didn't leave it under pressure long enough. Next time, I'm hoping it finishes itself, so I'll be able to say I can make risotto in under 20 minutes (giving it very little attention).
The one thing my collection is missing is some quality cast iron. Oddly enough, it's the cheapest "good" cookware out there. I registered for a bunch of it, so maybe my collection will fill itself out within the next month.
:D
mmmmm cookware
My non-stick pan: I only have one. It's a Calphalon tri-ply skillet. It's anodized and while I won't use metal in it, it's not nearly as fragile as a teflon type non-stick coating. It was a pricey item, somewhere near $100, but TOTALLY worth it. I don't generally have a problem with food sticking in my stainless pans, but I always use the Calphalon for fish and frittatas.
My dutch oven is a gigantic Le Creuset enameled cast iron. It's AWESOME, it does EVERYTHING from stew to braise to roast... but it's big. I wouldn't mind adding a 5-qt Le Creuset to my collection. I also have a 9-inch Le Creuset enameled "nonstick" skillet but to be honest, I sort of forget it's in my cupboard. It's not that it's bad, I just prefer the stainless for almost every application.
I have a Target-style calphalon grill pan. I use it for the occasional indoor grilling adventure, but more often I use it in tandem with a brick to make kickass paninis.
As for recommendations... if you look online, you can get the cuisinart multiclad a LOT cheaper than calphalon tri-ply, and it's essentially the exact same thing. Both of those brands are LEAPS AND BOUNDS cheaper than All-Clad. I've never cooked with All-Clad so I couldn't tell you if they're worth the extra hundreds of dollars per set.
The newest addition to my pots/pans collection is a fagor 6qt. pressure cooker. So far I have made risotto in it, and it came out REALLY good, though I had to finish it in the 'traditional' method because I didn't leave it under pressure long enough. Next time, I'm hoping it finishes itself, so I'll be able to say I can make risotto in under 20 minutes (giving it very little attention).
The one thing my collection is missing is some quality cast iron. Oddly enough, it's the cheapest "good" cookware out there. I registered for a bunch of it, so maybe my collection will fill itself out within the next month.
:D
mmmmm cookware
Thanks pp!!
I was hoping you'd show up and respond here, 'cause I knew you'd have some good info.
I haven't given this too much thought until the past couple of days. Since it was my birthday (29 and counting) on Sunday the Mrs. and I agreed that I should go out and get some new equipment. I saw this 11 piece Circulon set at Costco for $199, very heavy and all anodized non-stick, and thought it might be a good buy, but now that I'm thinking more about it I probably don't want to go completely non-stick. Probably one large heavy skillet for cooking fish and stuff, and maybe one smaller one, should be enough non-stick. I'm gonna go check out the selection at the factory outlet mall near here at lunchtime.
I was hoping you'd show up and respond here, 'cause I knew you'd have some good info.
I haven't given this too much thought until the past couple of days. Since it was my birthday (29 and counting) on Sunday the Mrs. and I agreed that I should go out and get some new equipment. I saw this 11 piece Circulon set at Costco for $199, very heavy and all anodized non-stick, and thought it might be a good buy, but now that I'm thinking more about it I probably don't want to go completely non-stick. Probably one large heavy skillet for cooking fish and stuff, and maybe one smaller one, should be enough non-stick. I'm gonna go check out the selection at the factory outlet mall near here at lunchtime.
Have fun!!
One more thing...
When possible, make sure your stove-top cookware is oven-safe. Just remember that the handles get really hot when you do that.
Oops.
OH! and also... if you have a chance, try a restaurant supply. I haven't used one for cookware, but apparently it's the best place to get good quality stuff for a good price. No name and maybe not the prettiest finish, but solid quality. They have good knives at restaurant supplies, too. So I've heard.
One more thing...
When possible, make sure your stove-top cookware is oven-safe. Just remember that the handles get really hot when you do that.
Oops.
OH! and also... if you have a chance, try a restaurant supply. I haven't used one for cookware, but apparently it's the best place to get good quality stuff for a good price. No name and maybe not the prettiest finish, but solid quality. They have good knives at restaurant supplies, too. So I've heard.
-
King Crimson
- Eternal Scobode
- Posts: 8978
- Joined: Sat Jan 15, 2005 5:44 pm
- Location: La Choza, Tacos al Pastor
all clad is much better than calphalon, IMO. i've managed to buy a few all clad pieces over the years and they are really fantastic. calphalon has never really impressed me that much and i really hate the dark interiors since it casts bad light on the cooking surface of the skillet/pan/whatever.
i bought a 2 qt flat sided italian style all clad sautee and you can use it for almost anything....talk about versatile. about 80$ on sale.
i have a couple le creuset pieces in my hodge podge collection as well. calphalon wok (meh), a chantal omelette pan, a big stock pot...and a non-stick beater sautee i bought from target for like 20$....but it's been a
champ.
it's hard for me to say this (since the guy annoys the living hell out of me).....but for the money the Emeril entry level all clad stuff is pretty decent. nice heavy bottoms, the shapes are all right. i hate the glass lids though. i got a 1 qt sautee and a 3 qt dealie for making beans and soups and whatnot. outside the lids, they've been worth it.
pretty good value. though i did read a review that of the "celebrity" cookware the Wolfgang Puck stuff is pretty good. FWIW, and if you can handle the capitulation of buying celeb stuff.
thing to do is keep an eye out around the december holidays since department stores will put an "entry" piece from the big boys like caplphalon, all clad, le cresuet, and others on sale. and you can get some good deals. i got an all clad 8" omelette pan at the mall department store for about 35$....couple years ago. that's how i got that calphalon wok as well.
i bought a 2 qt flat sided italian style all clad sautee and you can use it for almost anything....talk about versatile. about 80$ on sale.
i have a couple le creuset pieces in my hodge podge collection as well. calphalon wok (meh), a chantal omelette pan, a big stock pot...and a non-stick beater sautee i bought from target for like 20$....but it's been a
champ.
it's hard for me to say this (since the guy annoys the living hell out of me).....but for the money the Emeril entry level all clad stuff is pretty decent. nice heavy bottoms, the shapes are all right. i hate the glass lids though. i got a 1 qt sautee and a 3 qt dealie for making beans and soups and whatnot. outside the lids, they've been worth it.
pretty good value. though i did read a review that of the "celebrity" cookware the Wolfgang Puck stuff is pretty good. FWIW, and if you can handle the capitulation of buying celeb stuff.
thing to do is keep an eye out around the december holidays since department stores will put an "entry" piece from the big boys like caplphalon, all clad, le cresuet, and others on sale. and you can get some good deals. i got an all clad 8" omelette pan at the mall department store for about 35$....couple years ago. that's how i got that calphalon wok as well.
""On a lonely planet spinning its way toward damnation amid the fear and despair of a broken human race, who is left to fight for all that is good and pure and gets you smashed for under a fiver? Yes, it's the surprising adventures of me, Sir Digby Chicken-Caesar!"
"
"
-
King Crimson
- Eternal Scobode
- Posts: 8978
- Joined: Sat Jan 15, 2005 5:44 pm
- Location: La Choza, Tacos al Pastor
this is pretty good advice. especially about knives or if you want to buy a big stock pot for things like a crawfish boil or something. in Denver, there's Denver Cutlery which is one of the two knife sharpening services in all metro Denver.....and they don't do a lot of retial, but they have knives for sale. i bought a very solid set of german (henckels/wustof) knockoffs (Mondial) for about half the price. and they've been solid in the professional kitchen and at home for over a decade. these days, i'm looking at getting some Global knives but that's a dif $$$tory.ppanther wrote:
OH! and also... if you have a chance, try a restaurant supply. I haven't used one for cookware, but apparently it's the best place to get good quality stuff for a good price. No name and maybe not the prettiest finish, but solid quality. They have good knives at restaurant supplies, too. So I've heard.
also, even though i wax above about all clad, just get something you are going to use and aren't tripping to make mistakes with.....that's what's important.
it's far better to get mid-priced set and use the hell out of them and develop some skills and a repetoire of recipes in the kitchen. someday, you can pop for the real quality stuff. the point is less to have it than to use it.
""On a lonely planet spinning its way toward damnation amid the fear and despair of a broken human race, who is left to fight for all that is good and pure and gets you smashed for under a fiver? Yes, it's the surprising adventures of me, Sir Digby Chicken-Caesar!"
"
"
Assuming the fully-clad Calphalon (or in my case, Cuisinart) is stainless and not non-stick, what is the added benefit of buying All-Clad? The only thing I can imagine being different would be the feel of the handle... is it more than that? I'm just seeking a little insight. I've always sort of drooled over the All-Clad because the pans are so pretty, but I've never really believed there could be enough of a difference to make it worth the extra $$$.King Crimson wrote:all clad is much better than calphalon, IMO. i've managed to buy a few all clad pieces over the years and they are really fantastic. calphalon has never really impressed me that much and i really hate the dark interiors since it casts bad light on the cooking surface of the skillet/pan/whatever.
After shopping around at the outlet mall, and for quite a bit of time on-line, I'm seriously considering this 10 piece triple clad "Advanced Clad" set from Anolon...
http://www.amazon.com/gp/product/B00009 ... n&v=glance
I saw the set at Crate and Barrel for $210, and it's very nice. If I buy from Amazon I can get a 5 qt hard anodized sauteuse as a bonus, and if I add a couple of non stick fry pans or anything else to bring it up to $300, a 7 qt windsor stockpot. Seems like a pretty good deal for very high quality cookware. Not All-Clad, and maybe not Calphalon (or Cuisinart), but very close in quality. Plus they seem to have a lot of other nice pieces available in open stock.
The set at Le Gourmet Chef was also very nice but about $100 more.
http://www.amazon.com/gp/product/B00009 ... n&v=glance
I saw the set at Crate and Barrel for $210, and it's very nice. If I buy from Amazon I can get a 5 qt hard anodized sauteuse as a bonus, and if I add a couple of non stick fry pans or anything else to bring it up to $300, a 7 qt windsor stockpot. Seems like a pretty good deal for very high quality cookware. Not All-Clad, and maybe not Calphalon (or Cuisinart), but very close in quality. Plus they seem to have a lot of other nice pieces available in open stock.
The set at Le Gourmet Chef was also very nice but about $100 more.
-
King Crimson
- Eternal Scobode
- Posts: 8978
- Joined: Sat Jan 15, 2005 5:44 pm
- Location: La Choza, Tacos al Pastor
I can't really justify the money for an All-Clad full set either--and as you see above i prefer to mix and match at this point in my life and look for good deals....try different stuff.ppanther wrote:Assuming the fully-clad Calphalon (or in my case, Cuisinart) is stainless and not non-stick, what is the added benefit of buying All-Clad? The only thing I can imagine being different would be the feel of the handle... is it more than that? I'm just seeking a little insight. I've always sort of drooled over the All-Clad because the pans are so pretty, but I've never really believed there could be enough of a difference to make it worth the extra $$$.King Crimson wrote:all clad is much better than calphalon, IMO. i've managed to buy a few all clad pieces over the years and they are really fantastic. calphalon has never really impressed me that much and i really hate the dark interiors since it casts bad light on the cooking surface of the skillet/pan/whatever.
i worked for an Italian chef who was all the way All-Clad is the best and prehaps i've taken some of his authority on as my own....but i've cooked with Calphalon a few times at a friend's and i just don't really dig em. as i said, i don't like the dark interiors. I find the way they conduct heat to be a little sluggish.....that's just an opinion. and the wok i have i almost never use--it's not a great piece of equipment. i bought my sister a Calphalon non-stick omellete pan several years ago for Xmas and she loves it. by all accounts, it's fine cookware....it's just not my preference. i'd rather have the All Clad stuff i have (4 pieces) and hodge-podge the rest. as i said that flat sided Italian style sautee is a beast. i may buy another one here pretty soon. just to have two--they are so versatile.
Calphalon is A-number one as far as putting individual pieces on sale at department stores like i mention above.
""On a lonely planet spinning its way toward damnation amid the fear and despair of a broken human race, who is left to fight for all that is good and pure and gets you smashed for under a fiver? Yes, it's the surprising adventures of me, Sir Digby Chicken-Caesar!"
"
"
I actually only have 2 Calphalon pans, and both are nonstick. One is the anodized variety, and the other is a cheaper coating-type nonstick. The stainless/non-anodized Cuisinart/Calphalon fully clad pans don't have dark interiors. They're just stainless. Those are the ones I use 95% of the time.
I love cookware. If I had room for unlimited cookware, I'd buy more. And more. And more. AND MORE. And I'd definitely try some All-Clad at some point... I'll have to look for sales. Maybe I'll add a saucier or something to my registry.
;)
I love cookware. If I had room for unlimited cookware, I'd buy more. And more. And more. AND MORE. And I'd definitely try some All-Clad at some point... I'll have to look for sales. Maybe I'll add a saucier or something to my registry.
;)
-
King Crimson
- Eternal Scobode
- Posts: 8978
- Joined: Sat Jan 15, 2005 5:44 pm
- Location: La Choza, Tacos al Pastor
just to clarify, unless noted otherwise I'm not talking about non-stick. i much prefer straight up surfaces....with some exceptions (like when my former gf used to cook).
the thing i'd really like to buy for myself these days is a 7" Global santoku knife. or even a 3 piece set of paring, 5 1/2, and 7". but it's hard to justify since i have a perfectly solid set of heavyweight knives--and a cheapie santoku i've had for about 10 years.
the thing i'd really like to buy for myself these days is a 7" Global santoku knife. or even a 3 piece set of paring, 5 1/2, and 7". but it's hard to justify since i have a perfectly solid set of heavyweight knives--and a cheapie santoku i've had for about 10 years.
""On a lonely planet spinning its way toward damnation amid the fear and despair of a broken human race, who is left to fight for all that is good and pure and gets you smashed for under a fiver? Yes, it's the surprising adventures of me, Sir Digby Chicken-Caesar!"
"
"
-
indyfrisco
- Pro Bonfire
- Posts: 11683
- Joined: Fri Jan 14, 2005 1:15 pm
-
King Crimson
- Eternal Scobode
- Posts: 8978
- Joined: Sat Jan 15, 2005 5:44 pm
- Location: La Choza, Tacos al Pastor
oh, i got a chef's knife. 8" and 10"--i worked in professional kitchens for about 7 years.
my workspace at home is smaller than i'd like so for a lot of stuff the santoku is more nimble in the smaller space....but, yeah, you need the weight of the big boys for stuff like that and serious assembly line chopping.
my workspace at home is smaller than i'd like so for a lot of stuff the santoku is more nimble in the smaller space....but, yeah, you need the weight of the big boys for stuff like that and serious assembly line chopping.
""On a lonely planet spinning its way toward damnation amid the fear and despair of a broken human race, who is left to fight for all that is good and pure and gets you smashed for under a fiver? Yes, it's the surprising adventures of me, Sir Digby Chicken-Caesar!"
"
"
