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Cookware
Posted on 1/27/09 at 4:17 pm
Posted on 1/27/09 at 4:17 pm
I need some input from you guys that I am constantly learning from. I have cooked for years in cast iron skillets and pots and a Circulon set that we got almost 20 years ago. I find myself less than satisfied with the performance, especially with browning and/or sauteeing in my skillets. Although cast iron works ok, it is pretty heavy to work with all the time, and stuff really sticks to the Circulon. It could be that it is getting old and losing performance, but I would like to get my hands on what I see the chefs on TV using, which almost always appears to be some form of stainless steel.
Any recommendations on brands, places to buy around town or on-line? I cooked a killer pheasant in Port wine and bacon last night out of John Folse's cookbook, but the first step of browning the birds almost made me crazy.
Any recommendations on brands, places to buy around town or on-line? I cooked a killer pheasant in Port wine and bacon last night out of John Folse's cookbook, but the first step of browning the birds almost made me crazy.
9
Posted on 1/27/09 at 4:49 pm to Commando
This is what my fiance is all googly eyes over right now. le creuset
They use them all the time on the cooking shows. They are cast iron covered in ceramic. They are very nice. One word of caution, have some oxygen ready when you look at the prices.
They use them all the time on the cooking shows. They are cast iron covered in ceramic. They are very nice. One word of caution, have some oxygen ready when you look at the prices.
Posted on 1/27/09 at 5:02 pm to booga
quote:
le creuset
A lot of folks on here would likely swear by it - I certainly do.
I cook in it almost every other day (the other days being Calphalon nonstick, and some stainless steel) and I've hardly touched my cast iron since I bought a few pieces. I wouldn't say that expensive cookware can really make a difference, except for Le Creuset.
Yes, they're expensive. The outlet in Foley has a store where you can get some deep discounts. You don't need an entire set to make a difference - just a piece or two. They are so easy to clean and so much lighter than cast iron that I kick myself for not having bought some sooner. If you're going to buy one piece, I would recommend a braiser. Wide and shallow enough to serve as a skillet, but deep enough to hold plenty with liquid and braise.
This post was edited on 1/27/09 at 5:06 pm
Posted on 1/27/09 at 5:05 pm to Commando
My pots are not nonstick but I love them They are Calphalon hard-anodized hard anodised. You have to deglaze the pan but I like to make sauces anyways.
I also have a few cast iron pots and really like the new coated cast iron pots too. Im not a big fan of stainless steel
I also have a few cast iron pots and really like the new coated cast iron pots too. Im not a big fan of stainless steel
Posted on 1/27/09 at 5:24 pm to booga
Sam's is currently selling a 6 quart stockpot LeCreuset knockoff under their name brand Member's Mark for about $40.
Posted on 1/27/09 at 6:20 pm to Tbobby
Le Creuset, AllClad, Viking all make quality cookware. If you feel like spending yourself into the poorhouse (or debtor's prison given the current economy) you could spring for Mauviel Copper cookware (be warned that it is reactive to acidic substances like tomato juice).
Posted on 1/27/09 at 6:26 pm to Commando
i have a bunch of mix and match pots, bc i use different kinds for different foods, but i think my favorite general purpose is my all clad. i use my le crueset for casseroles and slow cooking things like chicken in the oven. i love my magnalite for a gumbo. i also have a really big calphalon that is perfect for pasta dishes. after i got my new gas stove, i re- fell in love with all my pots...finally they are getting the stove they deserve 
tuesday mornings has great deals on pots sometimes. i saw some le cruesets and calphalon there last week.
tuesday mornings has great deals on pots sometimes. i saw some le cruesets and calphalon there last week.
Posted on 1/27/09 at 6:32 pm to Jabberwocky
I've used le Crueset and Magnalite professional. They're more expensive than Wally-World stuff, but you only have to buy them once. Even heating and easy to clean.
Posted on 1/27/09 at 6:35 pm to Jabberwocky
quote:Excellent suggestion; I've found some great prices here.
tuesday mornings
Posted on 1/27/09 at 6:57 pm to LSUChicageaux
quote:
I've found some great prices here.
Another 2 that are hit or miss are TJMaxx and Marshall's. I lucked out and got a scratch and dent 8qt AllClad stock for $100, which is less than half of retail. Also, Amazon sells Magnalite Anodized at deep discounts.
Posted on 1/27/09 at 7:07 pm to Tbobby
One brand that does not get enough attention is Kichenaid. I think they are better than Allclad because they have a thicker sandwich of metals and the edges are rounded, so they feel more comfortable in your hands when you are washing them. The 2.5qt and up sauciers are winners.
Posted on 1/27/09 at 7:14 pm to LSUChicageaux
quote:
tuesday mornings
Gotta know the price but some great deals can be found there. When you catch the mark downs even better.
The week after christmas is always a bargin.
Posted on 1/27/09 at 7:27 pm to Tbobby
quote:
One brand that does not get enough attention is Kichenaid.
This is what I have.
At under $200 for a 10-piece set(including lids), it is nice alternative for those who can't afford the $400+ for a decent sized set of the Calphalons or Le Creusets of the world.
Posted on 1/27/09 at 8:07 pm to Jabberwocky
quote:
have a bunch of mix and match pots, bc i use different kinds for different foods, but i think my favorite general purpose is my all clad. i use my le crueset for casseroles and slow cooking things like chicken in the oven. i love my magnalite for a gumbo. i also have a really big calphalon that is perfect for pasta dishes.
This is kind of how it is. I have cast iron I use, teflon skillets I use for eggs and toss them out every couple of years, tons of LeCreuset, some Sir LaTable and several nice copper which is by far the best but they all have specific dishes I use them for.
Copper braiser for roasted chicken; LeCreuset Dutch Ovens for soups, gumbo's, beans, short ribs etc...cast iron for bacon, cornbread, potato's, etc...
It's a mix and match so don't worry if they all don't look the same.
Posted on 1/27/09 at 8:32 pm to Martini
Mix & match here also, but all Calphalon. (I like All-Clad also, just never got a good deal on them!)
Main set is stainless, we have a few hard-anodized pieces, and a few non-stick pieces. They all cook differently and are used for different purposes. Some things you find in sets are kind of stupid to have; I mean, what's the point of boiling pasta in a non-stick stockpot?
When buying new pots, I would check the weight/feel of the pan (heavier generally is better), as well as make sure they are oven and/or broiler-proof. We "finish" a lot of dishes by putting them in the oven for a few minutes.
Main set is stainless, we have a few hard-anodized pieces, and a few non-stick pieces. They all cook differently and are used for different purposes. Some things you find in sets are kind of stupid to have; I mean, what's the point of boiling pasta in a non-stick stockpot?
When buying new pots, I would check the weight/feel of the pan (heavier generally is better), as well as make sure they are oven and/or broiler-proof. We "finish" a lot of dishes by putting them in the oven for a few minutes.
Posted on 1/28/09 at 4:39 am to Commando
I don't know if they still make them, but we have a set of Emerils brand non-stick. We do NOT like them. Repeat: We HATE them.. Just wanted to make that clear.
Posted on 1/28/09 at 4:57 am to Commando
I think most of us who have been in the kitchen a while have a collection of pots and pans from many makers...I still use my Magnalite professional along with my copper and cast Iron...If I wanted to buy a starting set of real good cookware today, I would go with the Allclad...It is constantly rated at the top. You will find with cookware you get what you pay for.
Posted on 1/28/09 at 8:20 am to Commando
I use Magnalite Professional for nearly all cooking and love them...
Posted on 1/28/09 at 11:25 am to wiltznucs
Thanks for the feedback-some of the names I had heard of, some I had not. Maybe the wife can troll Tuesday Morning for me. I agree, if you know your prices, you can grab some great bargins there from time to time.
I had looked at AllClad a few times, but have not ever seen any "deals" on them. Sounds like it might be because they are popular enough, they don't need to discount them. Will keep an eye out.
For those that use the Magnalite regularly-I have a set at the camp that we use sparingly, as I thought there was a lot of discussion years ago about the magnesium leaching and being a health issue?
In general, where is a good store (in BR) to go and do some side by side looking at some of these lines? Hard for me to know until I hold them in my hand.
I had looked at AllClad a few times, but have not ever seen any "deals" on them. Sounds like it might be because they are popular enough, they don't need to discount them. Will keep an eye out.
For those that use the Magnalite regularly-I have a set at the camp that we use sparingly, as I thought there was a lot of discussion years ago about the magnesium leaching and being a health issue?
In general, where is a good store (in BR) to go and do some side by side looking at some of these lines? Hard for me to know until I hold them in my hand.
Posted on 1/28/09 at 12:21 pm to Commando
Williams-sonoma to look, but buy them at outlet store/tj max/marshalls/Tuesday morning. If you can only afford one le creuset pot, I'd go with the large round Dutch oven
This post was edited on 1/28/09 at 12:25 pm
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