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re: Pots and Pans recommendations
Posted on 12/26/22 at 7:48 pm to Kim Jong Ir
Posted on 12/26/22 at 7:48 pm to Kim Jong Ir
i use a mix of old, nondescript pots and a growing collection of cast iron that I have stripped and re-seasoned. Some of the cast iron is Lodge, some BSR. I prefer the BSR because they are lighter than the Lodge and they aren't overpriced like Wagner or Griswold.
My wife has a Le Crusett enameled Dutch oven that she loves. I found a no-name enameled Dutch oven at Goodwill for $5 and it cooks just as well. Got an enameled steel Merten and Storck braiser for Christmas and am looking forward to see what I can do with it.
My wife has a Le Crusett enameled Dutch oven that she loves. I found a no-name enameled Dutch oven at Goodwill for $5 and it cooks just as well. Got an enameled steel Merten and Storck braiser for Christmas and am looking forward to see what I can do with it.
1
Posted on 12/26/22 at 9:18 pm to SpotCheckBilly
The 10 pc All-Clad seems a good starter set at the discount price. I would add another 3qt sauce pan, some Lodge Cast iron, and an 8 Qt gumbo pot in the future.
Don't try to get every thing at once. You'll learn what else you need as time goes on.
Our cookware include a rice steam cooker (National), and a Duromatic 8Qt pressure cooker (we use it for stocks and chuck roasts).
Roasts from the pressure cooker are fork tender.
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