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re: Be all, end all Cookware Thread
Posted on 1/9/13 at 10:49 am to G Vice
Posted on 1/9/13 at 10:49 am to G Vice
It's one of the best things I've purchased for a song. Removable insert and for stocks, you can let it go low and slow all night long. Crank it up just a little the next day if you want to reduce before you strain. Also works for serving a large quantity of gumbo (serving or making) if you do that sort of thing. I have an 11 quart electric soup kettle for that also.
This post was edited on 1/9/13 at 11:01 am
2
Posted on 1/9/13 at 10:52 am to Martini
quote:
Non stick has it's place but no reason to use it for frying.
This. A good non-stick skillet for eggs and a few other quick things. Don't spend a lot of money on it. Replace every couple of years.
Posted on 1/9/13 at 12:56 pm to Martini
quote:I know what a fried egg is.
But FRYING generally means in OIL which in itself would prevent sticking right? Or have you cooked enough in your life to know this to not be true?
Posted on 1/9/13 at 9:18 pm to Gris Gris
Mauviel M'heritage 150c 6413.22 8.6-Inch Round Fry Pan with Cast Iron Handle
Thoughts on this?
And what do you think a one person condo should have as far as stock pot size? Should I just go with the 12 quart to cook for friends?
Thoughts on this?
And what do you think a one person condo should have as far as stock pot size? Should I just go with the 12 quart to cook for friends?
Posted on 1/9/13 at 9:39 pm to KosmoCramer
I know I'm in the minority here, but I see very little wrong with the set you linked in the OP. It seems to be well-made (although I personally would want to feel the weight of them in my hand before I bought them online). I prefer stainless lids to glass lids because they seem to be easier to clean (no crevices). The only pan you won't really use IMO is the 8" stainless skillet. I do think stainless > non-stick, for everything except an omelette pan (and I also have the cheap ones from Sam's which work great).
Stockpot: That set had an 8 qt, which is a good size. A 12 qt. would be fine if you're cooking for friends. What I have for a family of 5 is a 5 qt dutch oven (perfect size for boiling 1 lb. of pasta or making a good size stew), and a 16 qt for making stock, gumbo, jambalaya. Both stainless, but we have cast iron ones in similar sizes also.
Stockpot: That set had an 8 qt, which is a good size. A 12 qt. would be fine if you're cooking for friends. What I have for a family of 5 is a 5 qt dutch oven (perfect size for boiling 1 lb. of pasta or making a good size stew), and a 16 qt for making stock, gumbo, jambalaya. Both stainless, but we have cast iron ones in similar sizes also.
Posted on 1/9/13 at 9:42 pm to alajones
Ok. And in your honor I just fried myself and my kid a fried egg in our 10" Sams Non Stick. Cleaned up easy.Posted on 1/9/13 at 9:44 pm to G Vice
I would go to Caire Restaurant Supply or Restaurant depot and buy a couple pieces from them..... yoh will save a lot of money
Posted on 1/9/13 at 9:52 pm to KosmoCramer
That looks nice, but I'm not likely to pay that for an 8 inch skillet when I get something cheaper that does the job. I got a good set of stainless skillets in 4 different sizes from an outlet store years ago and I'm still using them. I think they say something like "Lincoln WearEver" on the back. They're as good as I need. One of them is huge. I have cast iron skillets and griddles and pizza rounds in various sizes. I'm running out of space and I have a lot of cabinets. You don't have to have the very best in skillets to cook well. Good knives are a must, but cook some more before you buy a hundred buck 8 inch skillet. Show some restaurant supply joints, ebay etc.... People may differ from me, but no one has complained about my food due to the skillets.
If you plan on doing some big pot cooking like gumbo for friends, stocks and you have some freezer space for some of that, a 12 quart is a good thing to get. I would also get a regular sized pasta pot for pasta, steaming artichokes and smaller jobs. A 5 quart dutch oven for roasts etc... For my cooking purposes, I invest more in pots than skillets. That's why I suggest that you get a feel for what you like to cook and invest more money in the pots, pans, skillets that you will use more often for your favorite dishes. Your space is limited, so choose wisely, unless you won the lottery recently.
I'm serious, though.
If you plan on doing some big pot cooking like gumbo for friends, stocks and you have some freezer space for some of that, a 12 quart is a good thing to get. I would also get a regular sized pasta pot for pasta, steaming artichokes and smaller jobs. A 5 quart dutch oven for roasts etc... For my cooking purposes, I invest more in pots than skillets. That's why I suggest that you get a feel for what you like to cook and invest more money in the pots, pans, skillets that you will use more often for your favorite dishes. Your space is limited, so choose wisely, unless you won the lottery recently.
I'm serious, though.
Posted on 1/9/13 at 9:55 pm to Gris Gris
I bought about six pieces of Tramontina. I really like them. They sell on Amazon.
Posted on 1/9/13 at 9:59 pm to Gris Gris
I just have the thought process that with the things I've been buying is to buy a little more quality than I need right now, but really good value.
I think I'll go with something like a 12 inch skillet, but I do love how that 8.6inch skillet looks with the copper, etc.
No, I didn't hit the lottery, but I'm single and would rather spend money on pots and pans than at a bar on the weekends, it gives me something more tactile to "waste" money on
I think I'll go with something like a 12 inch skillet, but I do love how that 8.6inch skillet looks with the copper, etc.
No, I didn't hit the lottery, but I'm single and would rather spend money on pots and pans than at a bar on the weekends, it gives me something more tactile to "waste" money on
This post was edited on 1/9/13 at 10:00 pm
Posted on 1/9/13 at 10:01 pm to Gris Gris
I bought my sister in law a nice 16 qt heavy aluminum stockpot for Christmas from restaurant depot. Paid $40 for it lid included. When I go back I want to get one for myself mostly to boil pasta and chicken stock
Posted on 1/9/13 at 10:02 pm to KosmoCramer
It's a lovely skillet and I get it. Make a list of what you're looking to buy and then determine the prices of the things you want and quality etc... If you're buying several things at once, you might decide you want more quality in one thing than you do in another for now. Just a suggestion.
Posted on 1/9/13 at 10:03 pm to Gris Gris
I think the copper skillet is a total panty dropper so it might be worth the investment. 
Posted on 1/9/13 at 10:06 pm to KosmoCramer
I've never dropped my panties over some guy's skillets. I'd be looking at it going "why in the hell did he buy that expensive skillet?"
Look at this.
LINK
You can research it right quick, but no one has bid on it and it ends in less then an hour. Had the dome lid and it's a good size. Brand new. I'd buy it if I needed it and if I'd checked on it to see if the price was right.
Look at this.
LINK
You can research it right quick, but no one has bid on it and it ends in less then an hour. Had the dome lid and it's a good size. Brand new. I'd buy it if I needed it and if I'd checked on it to see if the price was right.
Posted on 1/9/13 at 10:14 pm to KosmoCramer
That's why you check the prices, but if you look on Amazon at the prices of the other all-clad, you just found a good price on a good size with a dome lid. Nice. I'd spend a hundred on that one before the cutesy small one. It makes more sense.
Posted on 1/9/13 at 10:17 pm to Gris Gris
On a scale of 1-10, how much do you think a copper core distributes and holds heat better than aluminum.
Is it just about that or is it also about durability?
I have a restaurant supply store 3 streets from me downtown, so I'm gonna go there tomorrow and probably buy a 12qt stockpot.
I appreciate all the help by the way.
Is it just about that or is it also about durability?
I have a restaurant supply store 3 streets from me downtown, so I'm gonna go there tomorrow and probably buy a 12qt stockpot.
I appreciate all the help by the way.
Posted on 1/9/13 at 10:24 pm to KosmoCramer
I've never owned a copper anything so I'm not who you should ask. My Lincoln stuff is from a commercial line that's not around anymore. I think what they make now is the cheap stuff. Mine is very much like All-Clad and it has and still is serving me well. I have a ton of the old good Magnalite pots and dutch ovens, roasters in several sizes. I don't like the new Magnalite stuff, though I think they're making it again. I've got a ton of the old Dansk. It's thinner than the heavier Staub or Le Creuset etc... I still use it and they've just started making it again. I have a number of the Le Crueset pieces. They're so darn heavy when they're empty. I like them, but I hate lifting them and if I'm cooking something that I can use the Dansk for rather than the LC, I do it every single time. Some of my Dansk is finally chipping a bit so I'm thinking about replacing it with new now that they're making it again.
Posted on 1/9/13 at 10:33 pm to Gris Gris
All I have in the cast iron family is just the regular Lodge 12inch cast iron skillet and the 5qt Lodge Dutch oven.
What the advantage of the enamel as opposed to the regular cast iron, clean-up? Ability to cook acidic foods?
Those LC pieces are gorgeous.
What the advantage of the enamel as opposed to the regular cast iron, clean-up? Ability to cook acidic foods?
Those LC pieces are gorgeous.
Posted on 1/9/13 at 10:37 pm to KosmoCramer
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