- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
New Cookwear Set
Posted on 8/28/09 at 10:22 am
Posted on 8/28/09 at 10:22 am
Looking to purchase a new cookwear set. Whatcha Got??
Posted on 8/28/09 at 10:54 am to Tiger1982
Restaurant supply store. The equipment there is much better than anything that you will get out of a set. The equipment is more durable and cheaper.
Posted on 8/28/09 at 11:08 am to Tiger1982
I would just invest in a few quality pieces and avoid a whole set. Most meals can be cooked with a Le Creuset dutch oven, a cephalon/allclad skillet, and a cast iron skillet.
Posted on 8/28/09 at 11:34 am to DollarBill
Just found a 13 piece magnalite set for $269.
includes:
•Magnalite Classic 13pc Cookware Set: 1qt Saucepan w/Cover, 2qt Saucepan with Cover, 5qt Dutch Oven with Rack and Cover, 10" Open Skillet, 15" Roaster with Cover and Rack, and 3qt Casserole with Cover
•Heavy domed lids lock-in moisture, transfer heat from the vessel side wall, and help facilitate convection style heating.
•Oven safe to 350° F
•Hand Washing Recommended
•50 Year Limited Warranty
Good deal?
includes:
•Magnalite Classic 13pc Cookware Set: 1qt Saucepan w/Cover, 2qt Saucepan with Cover, 5qt Dutch Oven with Rack and Cover, 10" Open Skillet, 15" Roaster with Cover and Rack, and 3qt Casserole with Cover
•Heavy domed lids lock-in moisture, transfer heat from the vessel side wall, and help facilitate convection style heating.
•Oven safe to 350° F
•Hand Washing Recommended
•50 Year Limited Warranty
Good deal?
This post was edited on 8/28/09 at 11:35 am
Posted on 8/28/09 at 11:46 am to Tiger1982
A lot of people claim the new Magnalite isnt as good as the old stuff. My mother bought me a similar set of the the new stuff a decade ago when I bought my first place. I machine wash it, and admittedly it looks like shite. But I still have it, use it all the time and it works great.
This post was edited on 8/28/09 at 11:47 am
Posted on 8/28/09 at 11:47 am to Ric Flair
quote:This is the best advice you'll get. You really limit yourself with a set and end up with several pieces you'd otherwise never buy and won't use.
I would just invest in a few quality pieces and avoid a whole set. Most meals can be cooked with a Le Creuset dutch oven, a cephalon/allclad skillet, and a cast iron skillet.
Define what you need (based on what you cook), do your homework and try to get the best deal possible on what you need.
And make sure to get a good nonstick saute pan. No kitchen should be without one...but don't pay too much for it because you will have to replace it from time to time.
This post was edited on 8/28/09 at 11:50 am
Posted on 8/28/09 at 11:55 am to GarmischTiger
Great Advice Guys.
Thanks!
Thanks!
Posted on 8/29/09 at 7:34 am to Ric Flair
quote:
I would just invest in a few quality pieces and avoid a whole set. Most meals can be cooked with a Le Creuset dutch oven, a cephalon/allclad skillet, and a cast iron skillet.
I agree with this.
I have a Le Creuset braiser, that I just bought. They don't come cheap, but is awesome. The ceramic coating is virtually non stick and you can do anything in it from grilled cheese to collared greens. I'll probably get a cast iron skillet and dutch oven in this eventually, to replace what I already have.
I have a couple Cephalon non stick pans. They are very good and go on sale a lot. I'd recommend them.
Posted on 8/29/09 at 7:36 am to Tiger1982
try tuesday mornings! (i tell that to everyone who needs pots and pans)
Posted on 8/29/09 at 8:10 am to Jabberwocky
Get a nice copper saute pan. They look cool in your kitchen and people think you know what your doing.
Posted on 8/29/09 at 8:12 am to DollarBill
quote:
Restaurant supply store.
I did this as well.
Posted on 8/29/09 at 8:51 am to Tiger1982
Posted on 8/29/09 at 8:52 am to GarmischTiger
OK guys, I fancy myself a pretty good cook, and cook a wide variety of fish and game, but feel ignorant sometimes reading posts on here. What occasions does one use a stainless, triply type skillet vs. a non-stick. I watch the GW fins chef on one of the local outdoors shows and never see him use anything but what look to be seasoned aluminum or stainless, never non-stick, but find myself using non-stick or cast iron almost all the time. They have some triply Le Sur store brand sautee on sale in Perkins Rowe that have a great feel to them, but I can't figure out when I would use them, and whether I would get more use out of a 10" or 12". Cooking for wife and two always starving teenage boys (half the time plus friends), so seems like I would use the larger one more (my new replacement Tramontia non-stick is 14"). I finally have my gourmet kitchen, now I am wanting to get some toys to enjoy it properly, and my Circulon set from my wedding 18 years ago is getting pretty aged.
Posted on 8/29/09 at 9:12 am to Icansee4miles
quote:
What occasions does one use a stainless, triply type skillet vs. a non-stick
i like to use my stainless over non-stick. non-stick usually gets used for eggs and quick things like that. i have a fabulous gas stove and i find that if i have the heat up too high or too long, it messes up the non-stick (i have marks in the bottom from my utensils even though i only use plastic...bc the heat was too high/up too long). i also find the stainless produces a more even heat..on the bottom as well as the sides.
i would recommend the 12 over the 10. i have both and hardly ever use the 10. i would also advise going all out on the pieces you will use the most. i have come to realize that it really does matter. my kids are still small, but i use big pots for most of my dinners...its just easier, imo.
Posted on 8/29/09 at 9:25 am to Tiger1982
Analon Advanced 10pc set.
I've been using this set for 5 years now. EXCELLENT pots and pans. Distributes the heat evenly, rubber grips for a secure hold and also so you're not grabbing hot handles. What I really like is the rubber on the glass lid handles. Don't see that too much and it sure saves some burned fingers.
Oven safe to 400 degrees...
I've been using this set for 5 years now. EXCELLENT pots and pans. Distributes the heat evenly, rubber grips for a secure hold and also so you're not grabbing hot handles. What I really like is the rubber on the glass lid handles. Don't see that too much and it sure saves some burned fingers.
Oven safe to 400 degrees...
Posted on 8/29/09 at 9:30 am to cdaniel76
cdaniel-they had these on sale at Le Sur too. Loved the feel of the handles, assumed the rubber was not oven-safe and moved on. Now I am going to have to go back. I pan sautee fish a lot, have a high-end gas range-does the stuff stick to the triply? Guess there is a reason that I see all the chefs rarely using non-stick.
Posted on 8/29/09 at 9:35 am to Icansee4miles
quote:
does the stuff stick to the triply?
What's a triply?
Posted on 8/29/09 at 11:17 am to cdaniel76
quote:
What's a triply?
I thought that is what the AlClad style was called-three layers sandwiched into the stainless to help distribute the heat. Like I said, I am a bit ignorant about this type of cookware.
Posted on 8/29/09 at 11:21 am to Icansee4miles
You know more about pots and pans than I do. I just cook with'em. LOL
Nothing sticks to these pans unless you scorch, and even then it pretty much peels right off.
Nothing sticks to these pans unless you scorch, and even then it pretty much peels right off.
Popular
Back to top
Follow TigerDroppings for LSU Football News