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Kitchen Cookware
Posted on 6/26/12 at 11:53 am
Posted on 6/26/12 at 11:53 am
What is the Food and Drink Board's preference on cookware. I know cast iron is favored when doing steaks. But besides cast iron, do most prefer stainless steel? Aluminum? Porcelain finish? Does it really matter?
I've only used stainless steel once and loved it. Thinking of picking up a whole set.
Wondering about pots and pans here.
TIA
ETA: While I'm at it how about some advice on knives as well. I've always wanted a good set of Henkels. What say you on this?
I've only used stainless steel once and loved it. Thinking of picking up a whole set.
Wondering about pots and pans here.
TIA
ETA: While I'm at it how about some advice on knives as well. I've always wanted a good set of Henkels. What say you on this?
This post was edited on 6/26/12 at 11:56 am
5
Posted on 6/26/12 at 12:03 pm to bbrou33
It's really personal preference. Some people like the ease of cleanup with the non-stick stuff, while other people want the flavor or heat retention of cast iron. Stainless is probably somewhere in between those two.
With knives, you have personal preferences, too. How does it feel in your hand? Is it within your budget? Does it do what you need it to do? I know someone who is an excellent cook who just buys throw-away Ginsu knives ever year or so. If you're not sure, then you can always buy one knife and try it before committing to the whole set. Try other peoples knives, too.
With knives, you have personal preferences, too. How does it feel in your hand? Is it within your budget? Does it do what you need it to do? I know someone who is an excellent cook who just buys throw-away Ginsu knives ever year or so. If you're not sure, then you can always buy one knife and try it before committing to the whole set. Try other peoples knives, too.
Posted on 6/26/12 at 12:05 pm to Jax-Tiger
I know I won't be the norm..
But Original Magnalite pots (not the wal-mart crap), One good Saute Pan and Forschner knives.
But I'm just a poor ole coonass me.
But Original Magnalite pots (not the wal-mart crap), One good Saute Pan and Forschner knives.
But I'm just a poor ole coonass me.
Posted on 6/26/12 at 12:10 pm to Kajungee
I like your choice of knife, a carbon steel one rocks.
Posted on 6/26/12 at 1:06 pm to CITWTT
I don't think sets are the way to go - you need different kinds for different purposes. You must have at least one non-stick skillet for eggs and omlettes, at least. I like Magnalite for many things like stews and jambalaya, but I like stainless steel if it is something like all-clad, with aluminum inside. Stainless doesn't react with tomatoes like aluminum will. I know cast iron is great for many things, but I have had trouble with keeping the finish and/or rusting.
Posted on 6/26/12 at 1:08 pm to Kajungee
quote:
But Original Magnalite pots
This is what I've got. I guess they don't make them anymore. Easiest stuff to clean I've ever seen.
Posted on 6/26/12 at 1:11 pm to Kajungee
I do the vast majority of my cooking on vintage Wagner/Griswold cast iron or Magnalite pots..
Posted on 6/26/12 at 1:17 pm to bbrou33
I really want to get a nice copper pan. 12" or 14"
Posted on 6/26/12 at 1:22 pm to bbrou33
quote:
I've only used stainless steel once and loved it. Thinking of picking up a whole set.
Do it. Non stick pans are killing us. Even if you don't scratch it, toxins leak into your food. It isn't worth it.
Put some butter on your stainless pans, cook at a slightly lower temperature and you will have minimal sticking. Afterwards, soak it in warm soapy water for an hour and the grime comes right off.
Posted on 6/26/12 at 1:33 pm to TK421
In many restaurants they buy a non-stick and burn the coating off it by placing the pan upside down over the flames.
Posted on 6/26/12 at 4:22 pm to Kajungee
quote:
This is the Original Magnalite - Now called Wagnerware
My dad cooks just about everything in his magnalite pots
This post was edited on 6/26/12 at 4:33 pm
Posted on 6/26/12 at 4:24 pm to CITWTT
Uhh, am I missing something?
Posted on 6/26/12 at 4:27 pm to bbrou33
i've got a mix of cast iron, magnalite, non-stick and stainless steel. all of gets used at one time or another, depending on the task.
i have three global knives, and love them. a good chef's knife is the key, and then just pick up others as you see a need. global usually has three knife sets--chef's, paring, and one other--that are pretty affordable.
i have three global knives, and love them. a good chef's knife is the key, and then just pick up others as you see a need. global usually has three knife sets--chef's, paring, and one other--that are pretty affordable.
Posted on 6/26/12 at 4:31 pm to Stadium Rat
I have a set of Emerilware (All-clad stainless/copper bottom). They are an excellent starter set. Not expensive. Also have a Le Cruset dutch oven and of course, Mom's old high-sided black iron skillet. The only thing I use non-stick for is eggs or pancakes.
Posted on 6/26/12 at 4:32 pm to Eddie Vedder
I have a cast iron skillet with "grill grooves" but other than that I will be starting fresh with everything in my kitchen. Any pots/pans/dutch ovens in particular you would highly recommend. I don't want anything with a nonstick coating though.
This post was edited on 6/26/12 at 4:34 pm
Posted on 6/26/12 at 4:43 pm to Drew Orleans
quote:
Any pots/pans/dutch ovens in particular you would highly recommend.
my 12 inch cast iron skillet and 7 quart cast iron dutch oven get used on a weekly basis.
a couple of good 2-3 quart sauce pans are good to have around. these can be stainless steel or magnalite; i have both kinds and use them often.
a good stock pot is also handy. i've got one with a pasta strainer insert that gets used all the time.
quote:
I don't want anything with a nonstick coating though.
i keep a 12 inch nonstick skillet and a stove top griddle pan (the square flat pans) around for eggs and pancakes.
This post was edited on 6/26/12 at 4:44 pm
Posted on 6/26/12 at 4:45 pm to Kajungee
quote:
This is the Original Magnalite - Now called Wagnerware
Thanks. But the finish looks shinier than the Magnalite I bought back in the day. Do you see the same difference?
Posted on 6/26/12 at 5:59 pm to Zach
I have a nice set of all-clad that I use the most, but having a large cast iron skillet is important for steaks and frying chicken. I also recommend getting at least one nice non-stick skillet for omelets and scrambled eggs.
I use a wok a lot for stir fry, too.
Don't forget a huge stock pot for gumbo and stocks.
I use a wok a lot for stir fry, too.
Don't forget a huge stock pot for gumbo and stocks.
Posted on 6/26/12 at 9:09 pm to mikeMD
I bought a set of McWare a couple of years ago and have been pleased so far. Got a 12" skillet, 6,3,2,1 qt pots, the roasting pan (best roasting pan I've ever found- it's nonstick). I also have a good 10" omelet pan, a 12" cast iron skillet and a 5.5 qt and 2.5 qt ceramic coated cast iron Dutch ovens.
The McWare is made in China, but sold in S. Louisiana, And it seems nicer than the new Magnalite, but I may just be making that up.
The McWare is made in China, but sold in S. Louisiana, And it seems nicer than the new Magnalite, but I may just be making that up.
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