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re: Pots and Pans recommendations
Posted on 12/27/22 at 5:49 pm to SpotCheckBilly
Posted on 12/27/22 at 5:49 pm to SpotCheckBilly
Just a heads up that All Clad has different lines and they are made in different countries/factories. Example the D5 line is made in the USA. I own some D5 pots and skillets and some of their base pots and you tell the difference in the quality (weight/metal thickness).
The base items work just fine, but just wanted to let you know why you see an all clad set for $500 sometimes.
The base items work just fine, but just wanted to let you know why you see an all clad set for $500 sometimes.
0
Posted on 12/28/22 at 11:00 am to GatorReb
Just don't get Hexclad. I got a skillet as a gift and that thing is about as non-stick as a flytrap.
Posted on 12/28/22 at 11:44 am to Chatagnier
quote:
Not sure if this has been mention but I use my Lodge casserole pan more than I thought I would.
My wife lives her Le Creuset version of that pan. It is really useful.
Posted on 12/28/22 at 12:08 pm to GatorReb
A nice copper pan is a good addition to any set. Make sure the utensils you stir with don't destroy whatever you buy.
Posted on 12/28/22 at 12:21 pm to Irregardless
Seriously? I’ve been looking at these for a while and was going to pull the trigger next month.
Posted on 12/28/22 at 12:32 pm to GatorReb
I have a Lodge pan that gets most of the work but I don't really cook anything that requires multiple pots and pans. If space plays a role, it might be a good idea to piece your own collection together with a wider range of cookware.
Posted on 12/30/22 at 1:49 pm to Chatagnier
quote:
Not sure if this has been mention but I use my Lodge casserole pan more than I thought I would. It’s great for small dishes like smothered chicken, etc. I has more bottom surface than a Dutch oven.
I got something similar for Christmas. Merten and Storck call it a braiser and it is enameled steel, so it's lighter than enameled cast iron would be. Haven't tried it out yet.
enameled braiser
Posted on 12/30/22 at 4:08 pm to GatorReb
Staub enameled cast iron pots, 4 qt, tall 5qt, braiser with glass lid, lightweight oval with glass lid, 7 qt round and 9 qt oval. SM, MD, LG non stick, LG Lodge cast iron and a set of stainless pots and pans with heavy clad bottom. LG Cast iron Dutch oven for gumbo, jambalaya, deep frying.
We are getting ready to do a very nice upgrade on our stove with exterior exhaust and will cull through most of the stainless pots and seldom used cookware.
We are getting ready to do a very nice upgrade on our stove with exterior exhaust and will cull through most of the stainless pots and seldom used cookware.
Posted on 12/30/22 at 4:11 pm to Irregardless
quote:
Just don't get Hexclad. I got a skillet as a gift and that thing is about as non-stick as a flytrap.
I've heard other people say good things about it
Thought about getting one but I'm running out of room for more kitchen stuff
Posted on 12/31/22 at 8:23 pm to GatorReb
Mostly utilize all-clad, but I’ve swapped most of my pots and pans for “Made In”. Cookware is solid & their cutlery is outstanding.
Posted on 12/31/22 at 8:42 pm to Politiceaux
I'm not gonna read the whole thread...My suggestion is make clad SS the cornerstone. I would suggest All-Clad D3 or my favorite DeMeyere's 5-ply (I think they are calling it Industry now). I have a couple of All-clad copper core pieces, but the Demeyere performs just as well for a significantly lower cost.
I would suggest at minimum a 1 or 1.5 qt. sauce pan, a 2.5 qt. sauce pan and 4 qt. saucier, no need for non-stick - def clad SS here.
I would suggest a 10" non-stick anodized aluminum for eggs (Oxo makes a good one but the Scan Pan one I have is the best of these I've ever seen, I can also vouch for the All-clad anodized non-stick) lots of choices, those I can vouch for. Would also have a 12" regular SS skillet - I like French Skillet style (DeMeyere again) and a 12" Sautee pan is nice to have.
If you don't have one, you need a 12" cast iron skillet because everyone does, learn to when to use it and when not to use it and how to take care of it (you may already know how) and it will be a good friend to you in your kitchen. Some will say carbon steel instead, and I have some DeBuyer CS (10" and 12") but I think Cast iron is easier to season and care for (this is def up for debate). CS is relatively cheap, and performs well and lighter than cast iron.
I would also recommend at the very least a 7 qt. and 5 qt. enameled cast iron Dutch oven. I like LeCreuset and Staub and have some of both - won't get into which is better, they each have their own strong points, but these are buy it for life items with a little care.
I tend to collect and one of the rewarding things for me is now passing on pieces to older children as they have their own places. I'm a big proponent of "buy once, cry once" once you have the means to do it.
I would suggest at minimum a 1 or 1.5 qt. sauce pan, a 2.5 qt. sauce pan and 4 qt. saucier, no need for non-stick - def clad SS here.
I would suggest a 10" non-stick anodized aluminum for eggs (Oxo makes a good one but the Scan Pan one I have is the best of these I've ever seen, I can also vouch for the All-clad anodized non-stick) lots of choices, those I can vouch for. Would also have a 12" regular SS skillet - I like French Skillet style (DeMeyere again) and a 12" Sautee pan is nice to have.
If you don't have one, you need a 12" cast iron skillet because everyone does, learn to when to use it and when not to use it and how to take care of it (you may already know how) and it will be a good friend to you in your kitchen. Some will say carbon steel instead, and I have some DeBuyer CS (10" and 12") but I think Cast iron is easier to season and care for (this is def up for debate). CS is relatively cheap, and performs well and lighter than cast iron.
I would also recommend at the very least a 7 qt. and 5 qt. enameled cast iron Dutch oven. I like LeCreuset and Staub and have some of both - won't get into which is better, they each have their own strong points, but these are buy it for life items with a little care.
I tend to collect and one of the rewarding things for me is now passing on pieces to older children as they have their own places. I'm a big proponent of "buy once, cry once" once you have the means to do it.
Posted on 12/31/22 at 8:54 pm to GatorReb
I love All Clad copper core stuff.
Posted on 1/2/23 at 11:10 am to Powerman
quote:
I've heard other people say good things about it
Like Gordon Ramsey? They are sturdy pans with good heat distribution but they are not non-stick as claimed.
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