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Started By
Message
Looking for new pots and pans
Posted on 8/11/13 at 12:32 pm
Posted on 8/11/13 at 12:32 pm
I've had the same ones for years. Bought them in college so they're super cheap. I'm now in need of new ones. What do y'all recommend?
Posted on 8/11/13 at 12:36 pm to 318bornTiger
Majority of my pots are old school magnalite. If ya don't have a full set, go track it down....for Cajun cooking it is pretty much essential.
I'm not saying that you can't get by with mix matching but as far as a great set of gumbo, rice & gravy, roasting, browning....it's hard to find a heavy set that can stand the test of time and Cajun cooking.
I'm not saying that you can't get by with mix matching but as far as a great set of gumbo, rice & gravy, roasting, browning....it's hard to find a heavy set that can stand the test of time and Cajun cooking.
Posted on 8/11/13 at 12:39 pm to 318bornTiger
Every kitchen needs a good cast iron skillet for frying and browning meats, the old ones are better than the modern ones and can be found cheap at garage sales or Craigslist. Get a 9-10" model and you are golden. Griswold and Wagner pans are amazing.
All-Clad makes great stuff but charges a small fortune. I do get a lot of use out of one of their French skillets.
I'll second Stink on the Magnalite roasters.
Did I just waste post number 5,000 on this?
All-Clad makes great stuff but charges a small fortune. I do get a lot of use out of one of their French skillets.
I'll second Stink on the Magnalite roasters.
Did I just waste post number 5,000 on this?
This post was edited on 8/11/13 at 12:42 pm
Posted on 8/11/13 at 12:41 pm to 318bornTiger
Magnalites last forever. Go to a flea market and find some old black pots for cheap. Take all of the rust off and re-season them. Both will last a lifetime.
Posted on 8/11/13 at 12:44 pm to wiltznucs
A cast iron skillet is the secret to producing good corn bread. If you are looking for a 5qt dutch oven go enamel coated.
Posted on 8/11/13 at 12:46 pm to 318bornTiger
I have the caphalon all clad knock offs, they work great.
Also a cast iron skillet and Le Creuset style dutch over are must haves, Lodge makes a very serviceable version of each for like $40.
Also a cast iron skillet and Le Creuset style dutch over are must haves, Lodge makes a very serviceable version of each for like $40.
Posted on 8/11/13 at 12:48 pm to wiltznucs
quote:]
Did I just waste post number 5,000 on this?
Yeh ya did....but I am a firm believer in quality over quantity in all post regardless of the number of post. to me it's more important to have a higher batting average instead of hitting a solo home run in the 9th inning of a 7-1 ball game.
On the other hand, If some newbie gets on this board and posts something that greatly improves the technique and experience of the board...hats off to the newb.
Posted on 8/11/13 at 12:49 pm to Cosmo
I use All Clad. They're great.
Absolutely. I bought a 6 Quart Lodge CI pot. It's irreplaceable and cheap. $40ish.
quote:
Also a cast iron skillet and Le Creuset style dutch over are must haves, Lodge makes a very serviceable version of each for like $40.
Absolutely. I bought a 6 Quart Lodge CI pot. It's irreplaceable and cheap. $40ish.
Posted on 8/11/13 at 12:57 pm to 318bornTiger
I have All-Clad, good stuff. I also love my old Revere Ware that my grandmother gave me and Several iron skillets that probably get used the most.
Check TJ Maxx for good deals. They usually have All-Clad and Le Creuset etc. I bought a Wolfgang Puck dutch oven from there a while back for $30 that works great.
Check TJ Maxx for good deals. They usually have All-Clad and Le Creuset etc. I bought a Wolfgang Puck dutch oven from there a while back for $30 that works great.
Posted on 8/11/13 at 1:00 pm to 318bornTiger
I like Anolon if you want to get a set. I'd also grab a couple LeCreuset pieces as well.
Posted on 8/11/13 at 1:01 pm to greenwave
So it seems I need All Clad
And a good cast iron. Thanks for the suggestions fellas
And a good cast iron. Thanks for the suggestions fellas
Posted on 8/11/13 at 2:02 pm to 318bornTiger
Macy's is having a sale on All Clad right now. I got mine there a few years ago on sale. Love them.
LINK
LINK
Posted on 8/12/13 at 9:37 am to 318bornTiger
I currently use fully clad stainless pots/pans. I used Magnalite for 20 years but they pit badly (plus the aluminum-in-food debate). Anodized aluminum would hold up better than traditional Magnalite but I prefer stainless for its durability. For sauce pans, disk-clad stainless is a pain. I have scorched too many items at the edge of the disk. I recommend fully-clad stainless. Exceptions, though, are large stock pots used for soups and dishes that can't scorch anyway. Save the cash and buy cladded disk soup pots (>8qt.).
For fully clad stainless at a reasonable price, check out the Cuisinart Multi-Clad Pro (MCP) line. No need to buy a set. Get them piece-by-piece, only what you need. Similar is the Calphalon Tri-ply but the MCP is much more reasonably priced. Also, the MCP uses steel lids while the Calphalon uses glass lids. Both lines have a rolled lip which I much prefer since I make a mess pouring straight-lipped sauce pans. If you don't mind straight lips, check out the All-Clad Stainless (expensive but great) or the Tramontina Tri-ply Clad line (very reasonably priced and great performance). Any should suit you well for decades.
As others stated, cast iron is terrific but requires a small bit of maintenance and care. I have the same set of Lodge cast iron skillets that I bought over twenty years ago and they are still in excellent shape.
For fully clad stainless at a reasonable price, check out the Cuisinart Multi-Clad Pro (MCP) line. No need to buy a set. Get them piece-by-piece, only what you need. Similar is the Calphalon Tri-ply but the MCP is much more reasonably priced. Also, the MCP uses steel lids while the Calphalon uses glass lids. Both lines have a rolled lip which I much prefer since I make a mess pouring straight-lipped sauce pans. If you don't mind straight lips, check out the All-Clad Stainless (expensive but great) or the Tramontina Tri-ply Clad line (very reasonably priced and great performance). Any should suit you well for decades.
As others stated, cast iron is terrific but requires a small bit of maintenance and care. I have the same set of Lodge cast iron skillets that I bought over twenty years ago and they are still in excellent shape.
Posted on 8/12/13 at 9:44 am to 318bornTiger
i recommend the pawn shop for all your pots. especially if you are buying black pots. they are already cured and half the price.
Posted on 8/12/13 at 11:30 am to 318bornTiger
Not sure what your budget is, but if you're interested in a relatively inexpensive set that covers the basics, Sears has decent sets.. Then you can build on your collection and get good quality pieces, like good cast iron, All Clad or Le Creuset as gifts for Christmas.
LINK
Whatever pots you decide on, take care of them. To clean them, Bar Keeper's Friend and a light duty scrub sponge will keep your pots from getting scratched up.
LINK
Whatever pots you decide on, take care of them. To clean them, Bar Keeper's Friend and a light duty scrub sponge will keep your pots from getting scratched up.
This post was edited on 8/12/13 at 11:49 am
Posted on 8/12/13 at 11:47 am to bdevill
Don't buy a set...buy the sizes you use most often. Here's what I use most frequently: All Clad with the brushed (not shiny) exterior finish...the line is called Masster Chef? A 4 quart saucepan is a must, plus a 2-qt for small tasks.
Three skillets: 12" nonstick and 8" nonstick (for eggs), plus a 10" "stick" All Clad skillet.
An enameled cast iron dutch oven in a size appropriate for your family...a 7 quart will make a nice gumbo pot. Le Creuset retail is stupidly expensive, but the outlet store in Foley, AL has good deals on factory seconds (no one will know and the flaws are generally very, very minor cosmetic issues).
Now, I have a whole kitchen full of assorted pots and pans, but those are the ones I wash most often. The second-most used list would include a big 12 quart stockpot, several low, wide LC braisers, and a hammered steel wok.
Don't get me started on baking sheets....
Three skillets: 12" nonstick and 8" nonstick (for eggs), plus a 10" "stick" All Clad skillet.
An enameled cast iron dutch oven in a size appropriate for your family...a 7 quart will make a nice gumbo pot. Le Creuset retail is stupidly expensive, but the outlet store in Foley, AL has good deals on factory seconds (no one will know and the flaws are generally very, very minor cosmetic issues).
Now, I have a whole kitchen full of assorted pots and pans, but those are the ones I wash most often. The second-most used list would include a big 12 quart stockpot, several low, wide LC braisers, and a hammered steel wok.
Don't get me started on baking sheets....
Posted on 8/12/13 at 12:31 pm to 318bornTiger
Go to a restaurant supply store. They have top quality stainless steel at bargain prices compared to the brand name stuff.
Posted on 8/12/13 at 12:35 pm to 318bornTiger
I use all clad and staub, most all of which were bought discounted at Tj maxx
Posted on 8/12/13 at 2:32 pm to CITWTT
quote:
If you are looking for a 5qt dutch oven go enamel coated.
+1.
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