- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- 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
Where to start for lifetime use cookware
Posted on 10/27/18 at 12:59 am
Posted on 10/27/18 at 12:59 am
If I wanted to start buying pots and pans one piece at a time, where should I start looking? I would like to start piecing together a top level set of cookware but there is no way I could afford to drop $2000 on a complete set.
Bonus question - favorite brands and pieces.
Bonus question - favorite brands and pieces.
8
Posted on 10/27/18 at 6:39 am to Jibbajabba
Buy All Clad saucepans: 2.5 at and 4 qt, and a 10” skillet (not nonstick). It goes on sale from time to time at Sur La Table or Williams Sonoma, or use one of the frequent, seasonal discounts offered by SLT or WS.
And a 5 qt Le Creuset round enameled cast iron pot (call the LC factory outlet stores for best deals)
Throw in a 8” nonstick for eggs (this is not lifetime, you’re going to replace it) and a 12” nonstick skillet (rather than a griddle, it’s more versatile)
Those will cover 95% of home cooking for a household of four. If you like big-batch cooking, a 12-quart stockpot is another piece to consider.
And a 5 qt Le Creuset round enameled cast iron pot (call the LC factory outlet stores for best deals)
Throw in a 8” nonstick for eggs (this is not lifetime, you’re going to replace it) and a 12” nonstick skillet (rather than a griddle, it’s more versatile)
Those will cover 95% of home cooking for a household of four. If you like big-batch cooking, a 12-quart stockpot is another piece to consider.
Posted on 10/27/18 at 7:34 am to hungryone
quote:
And a 5 qt Le Creuset round enameled cast iron pot (call the LC factory outlet stores for best deals)
Throw in a 8” nonstick for eggs (this is not lifetime, you’re going to replace it) and a 12” nonstick skillet (rather than a griddle, it’s more versatile)
Those will cover 95% of home cooking for a household of four. If you like big-batch cooking, a 12-quart stockpot is another piece to consider.
Replace both of these with a 9 or 13 qt cast enamel dutch oven
I wouldn't pay for Le Creuset. If I'm going to shell out that type of coin I'm getting a Staub.
Posted on 10/27/18 at 7:56 am to Jibbajabba
Cast iron cookware is a must. Skillets of various sizes, Dutch ovens of various sizes and griddles.
Posted on 10/27/18 at 9:07 am to Jibbajabba
Cook's Illustrated: Essential Cookware
All-Clad is the gold standard for standard cookware, and Le Creuset is the gold standard for enameled cast iron. Others will argue that cheaper stuff is just as good, and maybe they're right. But you won't get anything better than All-Clad and Le Creuset.
For cast iron I would search for used Griswold pieces. The polished-smooth surfaces of old Griswold is a lot easier to season, and cook with, than brand-new Lodge.
But for a cast iron skillet, what I would really do is to instead buy a carbon steel one by Matfer Bourgeat. Super-smooth cooking surface right out of the box, and easy to season to non-stick excellence.
Posted on 10/27/18 at 9:54 am to NOLATiger71
quote:
Cast iron cookware is a must. Skillets of various sizes, Dutch ovens of various sizes and griddles.
I really don't like this advice
But if someone is going to go this route I'd definitely advise buying the biggest ones first
There isn't anything that you can cook in a 6 qt pot that you can't also cook in a 9 qt pot
Smaller pots are stupid and a waste of space and money. Ask yourself this: how often are you cooking something and thinking "man I wish I had a smaller pot to cook this in"
For me the answer is almost never. Small pots are a waste of time
Posted on 10/27/18 at 10:20 am to Powerman
quote:
There isn't anything that you can cook in a 6 qt pot that you can't also cook in a 9 qt pot
While I agree this is true, it's a lot easier for me to clean our 5-6 qt cast iron dutch oven than our larger ones so I tend to choose the smaller version when I'm cooking.
For stainless pots which aren't as heavy, yeah, go bigger.
Posted on 10/27/18 at 10:37 am to Dorothy
Yeah they do get kinda heavy
But I think that if he's going to slowly accumulate this stuff over time you start with the bigger stuff first
He might find that he has little to no need for the smaller stuff later. Depending on cabinet space it might be more of a detriment than anything else.
But I think that if he's going to slowly accumulate this stuff over time you start with the bigger stuff first
He might find that he has little to no need for the smaller stuff later. Depending on cabinet space it might be more of a detriment than anything else.
Posted on 10/27/18 at 11:06 am to Jibbajabba
It depends. Do you cook on gas, coil top, radiant electric, or induction? Do you plan to stay with that heat source for the foreseeable future?
To start with, when considering purchases, rarely is a set the way to go. Far too often, the sets contain pieces which won't be often used and are missing those that are the most helpful.
I'm going to get a lot of disagreement here, because its been so thoroughly ingrained through decades of marketing, but All-Clad isn't close to being the best cladded cookware on the market. It was among the best in the 70's. I have several pieces of it, FWIW.
I have some staub pieces - fewer than I used to. ECI is good for some things, but not for everything. Cast Iron skillets are good for some things, but not everything.
Cast Iron takes a long time to heat and a long time to cool. It heats very unevenly, because it's not as conductive as other metals, such as aluminum and copper.
Regular All-Clad features a paltry 1.7mm of Aluminum as its conductive layer. This isn't close to being the best cladded cookware on the market.
Not all All-Clad is created equally - some have far more aluminum. Copper Core has .9mm of copper, which isn't much at all. I have some Copper Core. It's ok, but not worth the cost.
All-Clad's warranty service isn't what it used to be.
What is most important to you? Dishwasher safe? Lightweight? Sturdy?
What types of food do you cook most often?
ETA:
Some even heating ratings for stainless on gas:
LINK
and on electric:
LINK
I'd recommend the following pieces as a base from which to start: a 12" or so skillet, a 10" or so skillet, an 11" saute pan or rondeau, a 2 quart saucepan, a 3.5-4 quart saucepan, a 5.5 qt ECI dutch oven, a 7-8 quart stewpot in either thick aluminum or copper, a 10" nonstick pan for eggs.
To start with, when considering purchases, rarely is a set the way to go. Far too often, the sets contain pieces which won't be often used and are missing those that are the most helpful.
I'm going to get a lot of disagreement here, because its been so thoroughly ingrained through decades of marketing, but All-Clad isn't close to being the best cladded cookware on the market. It was among the best in the 70's. I have several pieces of it, FWIW.
I have some staub pieces - fewer than I used to. ECI is good for some things, but not for everything. Cast Iron skillets are good for some things, but not everything.
Cast Iron takes a long time to heat and a long time to cool. It heats very unevenly, because it's not as conductive as other metals, such as aluminum and copper.
Regular All-Clad features a paltry 1.7mm of Aluminum as its conductive layer. This isn't close to being the best cladded cookware on the market.
Not all All-Clad is created equally - some have far more aluminum. Copper Core has .9mm of copper, which isn't much at all. I have some Copper Core. It's ok, but not worth the cost.
All-Clad's warranty service isn't what it used to be.
What is most important to you? Dishwasher safe? Lightweight? Sturdy?
What types of food do you cook most often?
ETA:
Some even heating ratings for stainless on gas:
LINK
and on electric:
LINK
I'd recommend the following pieces as a base from which to start: a 12" or so skillet, a 10" or so skillet, an 11" saute pan or rondeau, a 2 quart saucepan, a 3.5-4 quart saucepan, a 5.5 qt ECI dutch oven, a 7-8 quart stewpot in either thick aluminum or copper, a 10" nonstick pan for eggs.
This post was edited on 10/27/18 at 1:14 pm
Posted on 10/27/18 at 2:02 pm to Jibbajabba
So, How old are you Jib?
I figure I only have 10 more years (max) in me, (with my past disrespect for my health and well being, likely less then that) so those Aluminum Foil serving pans from Sam's might be fine. My sons certainly don't want my stuff when I am dead and gone so forget leaving my stuff to anyone.
Seriously, most of the clad stainless open stock stuff is acceptable for long term use. Look at the handle attachment sturdiness, The shape of the handle, The type of lid (glass or metal) How the lid fits on the pan (diverts moisture back into the pan effectively) Whether the pan is truly all stainless (might have aluminum rivets, which discolor/oxidize in the dish washer and restrict you to sink washing only) If the handle is welded to the pan, how good is the weld?
So many of the concerns eventually become personal preference. Go to several Dept. stores and look at their open stock stuff (which is priced higher than a set for the number of pieces you get), Then go to Amazon.com and search for their open stock clad pans. Also, if there is a stock pot you really like that is not the brand of your other stuff, remember that having a fully matched set of pots and pans is 100% vanity.
I figure I only have 10 more years (max) in me, (with my past disrespect for my health and well being, likely less then that) so those Aluminum Foil serving pans from Sam's might be fine. My sons certainly don't want my stuff when I am dead and gone so forget leaving my stuff to anyone.
Seriously, most of the clad stainless open stock stuff is acceptable for long term use. Look at the handle attachment sturdiness, The shape of the handle, The type of lid (glass or metal) How the lid fits on the pan (diverts moisture back into the pan effectively) Whether the pan is truly all stainless (might have aluminum rivets, which discolor/oxidize in the dish washer and restrict you to sink washing only) If the handle is welded to the pan, how good is the weld?
So many of the concerns eventually become personal preference. Go to several Dept. stores and look at their open stock stuff (which is priced higher than a set for the number of pieces you get), Then go to Amazon.com and search for their open stock clad pans. Also, if there is a stock pot you really like that is not the brand of your other stuff, remember that having a fully matched set of pots and pans is 100% vanity.
Posted on 10/27/18 at 2:35 pm to hungryone
As far as true lifetime cookware, you can't go wrong with cast iron. If properly used and maintained, they will last your lifetime and more.
All these aluminum coated pans with the non stick are great when new, but the non stick does wear off in time under even normal use In the last 20 years I've been through 2 sets of Calaphon type cookware, but all my cast iron is just like, or better than new.
I also have a few nice heavy duty stainless steel pots that I use for soups and stews as they are easy to clean and as thick as the bottoms are they heat evenly. Stay away from the cheap, thin stainless stuff.
All these aluminum coated pans with the non stick are great when new, but the non stick does wear off in time under even normal use In the last 20 years I've been through 2 sets of Calaphon type cookware, but all my cast iron is just like, or better than new.
I also have a few nice heavy duty stainless steel pots that I use for soups and stews as they are easy to clean and as thick as the bottoms are they heat evenly. Stay away from the cheap, thin stainless stuff.
Posted on 10/27/18 at 3:03 pm to gumbo2176
Lifetime cookware was the question. Cast iron is lifetime- lodge, bayou classic, or Cajun Classic
Stainless/alloy pots- purchase from your local restaurant supply store- brand I use is vollrath
I buy all my cookware Claire Restaurant Supply in New Orleans. I gave up long ago on cookware from big box stores. Restaurant Depot only if it’s last minute stuff.
Stainless/alloy pots- purchase from your local restaurant supply store- brand I use is vollrath
I buy all my cookware Claire Restaurant Supply in New Orleans. I gave up long ago on cookware from big box stores. Restaurant Depot only if it’s last minute stuff.
Posted on 10/27/18 at 3:06 pm to hungryone
quote:
Le Creuset
Staub baw
Posted on 10/27/18 at 4:06 pm to Jibbajabba
To add to my earlier post, some of my favorite pieces are as follows:
Saute Pans/Rondeaus
Mauviel M250C 11" Saute - These can be found far cheaper on ebay, etc. I have an extra one that I'd part with if anyone needs one. So incredibly versatile. Performs tremendously.
Fissler 11" (28 cm) casserole (rondeau)
This is a great 6mm aluminum disc based designed, which will be really good to even out any heat source, especially if you have a sealed burner gas range or induction. I use mine for tons of stuff. It browns meat wonderfully. These can be found far cheaper on the following European Amazon sites - amazon.it, amazon.de, amazon.es - I got mine from amazon.de . When ordering from a European Amazon site, the price will lower once you add your address because the VAT will be taken off.
Skillets/Frying Pans:
Mauviel M250C
You can very often find the 12" on eBay for much less than this. Additionally, cutlery & more often has 20% off sales, making the 10" $160 with free shipping and no tax. I use these very often.
Demeyere Proline
The Zwilling store on eBay often has sales, and when you catch them on an eBay discount day, you'll get the best stainless skillets on the market for less than All-Clad. I have all sizes of these. They're unparalleled for searing steaks, cooking burgers, etc. Cleanup is super easy due to their silvinox finish. They are dishwasher safe. Note: the review below suggests that they have exposed aluminum at the rim, thus are not dishwasher safe. This is no longer the case. Prolines now have sealed edges.
Here's a review of Proline skillets:
Century Life Proline Review
From the review:
Value pick - All-Clad D7
D7 is far better than normal All-Clad, and has much more comfortable handles.
It takes a while to heat up, and a while to cool down. Less so than cast iron, but longer than normal stainless. There's much more aluminum in these than normal All-Clad.
Here's a helpful review:
D7
These are available for not much on eBay.
Will update later with some of my other favorites.
Saute Pans/Rondeaus
Mauviel M250C 11" Saute - These can be found far cheaper on ebay, etc. I have an extra one that I'd part with if anyone needs one. So incredibly versatile. Performs tremendously.
Fissler 11" (28 cm) casserole (rondeau)
This is a great 6mm aluminum disc based designed, which will be really good to even out any heat source, especially if you have a sealed burner gas range or induction. I use mine for tons of stuff. It browns meat wonderfully. These can be found far cheaper on the following European Amazon sites - amazon.it, amazon.de, amazon.es - I got mine from amazon.de . When ordering from a European Amazon site, the price will lower once you add your address because the VAT will be taken off.
Skillets/Frying Pans:
Mauviel M250C
You can very often find the 12" on eBay for much less than this. Additionally, cutlery & more often has 20% off sales, making the 10" $160 with free shipping and no tax. I use these very often.
Demeyere Proline
The Zwilling store on eBay often has sales, and when you catch them on an eBay discount day, you'll get the best stainless skillets on the market for less than All-Clad. I have all sizes of these. They're unparalleled for searing steaks, cooking burgers, etc. Cleanup is super easy due to their silvinox finish. They are dishwasher safe. Note: the review below suggests that they have exposed aluminum at the rim, thus are not dishwasher safe. This is no longer the case. Prolines now have sealed edges.
Here's a review of Proline skillets:
Century Life Proline Review
From the review:
quote:
– 4.8 mm thick clad design (stainless steel inside/outside, 3.7 mm aluminum alloy interior) for even heating and large heat reservoir so it won’t drop in temperature too much if you throw in a steak or large fish fillet, for example. That 3.7 mm thickness is roughly twice the thickness of the aluminum layer in All-Clad Stainless. And the total heat capacity of Proline is roughly 75% greater than All-Clad Stainless of the same size (taking into account heat capacity differences between stainless and aluminum).
– Rolled lips help for drip-free pouring.
– Classic French curved cast stainless steel handles are comfortable and stay cool on the stovetop, yet can go into the oven at 500 degrees F without a problem.
– “Silvinox” electrochemical surface treatment. Basically they immerse 18/10 stainless steel into chemical wash that decreases the ratio of iron and impurities to chromium/nickel, resulting in 18+/10+ stainless steel, which is shinier, harder, and more corrosion-resistant than untreated 18/10 steel. It’s safe for your health since all it does is remove iron and impurities. Even if it wears off, what’s underneath is simply regular 18/10 stainless steel. Silvinox is slightly less sticky than untreated 18/10 stainless.
– Rivetless handle design won’t trap food particles.
quote:
Demeyere Proline is 4.8 mm thick, of which 3.7 mm is aluminum. The aluminum layer is about double the aluminum thickness of pans like Cuisinart MCP and All-Clad Stainless, so a Demeyere Proline pan retains about 75% more heat than a comparably-sized Cuisinart MCP pan, after accounting for the stainless steel. This means superb heat spreading and heat retention, even when you throw in a lot of food like a big fish fillet or steak. That’s important for keeping food in the proper temperature range for Maillard reactions (browning which gives food good taste and aroma).
In fact, a Proline pan holds roughly 90% as much heat as a 4 mm-thick cast iron skillet of equal size (and spreads heat much more evenly than cast iron). This is because aluminum isn’t dense, but it holds twice as much heat as cast iron, pound for pound.1 (Some people mistakenly believe that aluminum doesn’t hold heat well, but that’s probably due to bad experiences with thin aluminum. Sufficiently thick aluminum can hold and evenly distribute a very large amount of heat.)
Value pick - All-Clad D7
D7 is far better than normal All-Clad, and has much more comfortable handles.
It takes a while to heat up, and a while to cool down. Less so than cast iron, but longer than normal stainless. There's much more aluminum in these than normal All-Clad.
Here's a helpful review:
D7
These are available for not much on eBay.
Will update later with some of my other favorites.
Posted on 10/27/18 at 7:19 pm to Jibbajabba
I never recommend sets, but this is a fantastic price on a phenomenal set of cookware that will last forever and perform beautifully:
Williams-Sonoma Demeyere Atlantis
Enter code THANKS for an additional 20% off and free shipping.
Williams-Sonoma Demeyere Atlantis
Enter code THANKS for an additional 20% off and free shipping.
Posted on 10/28/18 at 8:39 am to Politiceaux
That is a good deal right there.
Posted on 10/28/18 at 9:11 am to KillTheGophers
Yep. Fantastic deal. Demeyere is truly superior cookware.
More recommendations:
Saute:
Demeyere Atlantis
These have an encapsulated 2mm copper disc. This is more than double the copper that All-Clad's copper core line contains, at a lower price. They are currently on sale from WS and today is the last day of 20% off. As an added bonus, they are dishwasher safe, if that's important to you.
Stainless sauce pans:
Demeyere Atlantis sauteuse - on sale
I use my 3.5 quart about 4 times a week.
Atlantis sauce pans
These also have 2mm of copper in the disc for great evenness of heat and responsiveness. 2mm of copper spreads heat as evenly as 4mm of aluminum. Again, all-clad 3 ply contains only 1.6-1.7mm of aluminum.
The 2 1/4 quart for $129 minus 20% plus free shipping is an absolute steal. Mine is used constantly.
Sauce Pots - Atlantis
These are also on sale and an additional 20% off of the sale price today. Love my 5.5 quart.
Enameled Cast Iron:
I am partial to Staub, though Le Creuset is good as well. I am different than many here in that I primarily use ECI in the oven for roasts, braising, etc., and not as much on the stovetop. This is primarily because of how slowly it responds both to changes needed in temperature and how unevenly it heats. This is not an issue with dishes which contain a lot of liquid, as water is a better conductor than any metal, but is a problem with really thick preparations. It can also be a problem when one wants to brown a protein, which some spots blackening while others aren't sufficiently browned.
I use the following pieces of ECI the most, depending on the shape and size of what I'm roasting or braising:
Staub 7 quart oval
Staub coq au vin (5.75 quart oval)
Staub 6 quart wide cocotte
Staub 4 quart braiser
All of these can be found on eBay much cheaper, typically, especially if you catch them on an eBay coupon day.
Zwilling J.A. Henckels owns Staub now, and typically has factory seconds listed pretty cheaply on eBay, with free shipping. Search for "staub visual imperfections" and you'll find pretty good selection that changes frequently.
More recommendations:
Saute:
Demeyere Atlantis
These have an encapsulated 2mm copper disc. This is more than double the copper that All-Clad's copper core line contains, at a lower price. They are currently on sale from WS and today is the last day of 20% off. As an added bonus, they are dishwasher safe, if that's important to you.
Stainless sauce pans:
Demeyere Atlantis sauteuse - on sale
I use my 3.5 quart about 4 times a week.
Atlantis sauce pans
These also have 2mm of copper in the disc for great evenness of heat and responsiveness. 2mm of copper spreads heat as evenly as 4mm of aluminum. Again, all-clad 3 ply contains only 1.6-1.7mm of aluminum.
The 2 1/4 quart for $129 minus 20% plus free shipping is an absolute steal. Mine is used constantly.
Sauce Pots - Atlantis
These are also on sale and an additional 20% off of the sale price today. Love my 5.5 quart.
Enameled Cast Iron:
I am partial to Staub, though Le Creuset is good as well. I am different than many here in that I primarily use ECI in the oven for roasts, braising, etc., and not as much on the stovetop. This is primarily because of how slowly it responds both to changes needed in temperature and how unevenly it heats. This is not an issue with dishes which contain a lot of liquid, as water is a better conductor than any metal, but is a problem with really thick preparations. It can also be a problem when one wants to brown a protein, which some spots blackening while others aren't sufficiently browned.
I use the following pieces of ECI the most, depending on the shape and size of what I'm roasting or braising:
Staub 7 quart oval
Staub coq au vin (5.75 quart oval)
Staub 6 quart wide cocotte
Staub 4 quart braiser
All of these can be found on eBay much cheaper, typically, especially if you catch them on an eBay coupon day.
Zwilling J.A. Henckels owns Staub now, and typically has factory seconds listed pretty cheaply on eBay, with free shipping. Search for "staub visual imperfections" and you'll find pretty good selection that changes frequently.
This post was edited on 10/28/18 at 9:20 am
Posted on 10/28/18 at 9:18 am to Jibbajabba
Destin has a LC outlet in that outlet mall. We picked up 3-4 pieces there at pretty good prices.
Posted on 10/28/18 at 9:29 am to Politiceaux
You should make clear that your preference for very thick cladded pans like Demeyere means that you want your cladded stainless to behave as if it were cast iron: slow to heat, slow to cool, and unresponsive to temperature changes.
These characteristics have some benefits, of course. That's why most of us have some cast iron or carbon steel pieces.
But there are some drawbacks, as well. All-Clad's thinner, more nimble pans are far more responsive to temperature changes. Sure, a heavy pan will sear a steak beautifully. But who wants to wait 5–10 minutes for the pan to cool down enough to make a good pan sauce – hoping the fond doesn't scorch while you wait?
Thick, heavy cookware means that the pan cooks the food. High-quality but thinner pans let the fire cook the food. The novice buyer should not limit him/herself to only one of these approaches.
Posted on 10/28/18 at 10:13 am to No Disrespect But
quote:I love my prolines, for sure. If I’m wanting to do steaks with a pan sauce, I use my Mauviel M250C pans. If one wants more nimble stainless cookware than the prolines or all-clad D7, the Demeyre Industry/5-plus lines objectively perform better than all-clad classic.
You should make clear that your preference for very thick cladded pans like Demeyere means that you want your cladded stainless to behave as if it were cast iron: slow to heat, slow to cool, and unresponsive to temperature changes.
The prolines are far more responsive than cast iron, but do heat and cool more slowly than thin clad.
ETA: if I had I to pick one frying pan, it would be my M250C 11.8” without question. I do understand, though, that most folks really want dishwasher safe.
This post was edited on 10/28/18 at 10:34 am
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News