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Clueless about cookware.

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E B

E B

Ideal_Rock
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Though our registries are mostly complete, FH and I still haven''t registered for cookware and knives. I should mention I''m not the cook, and until now, I wasn''t getting a whole lot of reponse from him re: what he needs in the kitchen.

I came across this ''set'' of Calphalon One Non-Stick Cookware today, and am considering putting it down on the registry. What do you think? Is there anything this cooking newb isn''t seeing? Dangerous chemicals? Incredibly useful pots/pans the set is missing?

Calphalon One Non-Stick 8 piece set

This is what it includes:

10" fry pan
12" fry pan
3-quart covered chef''s pan
4 1/2-quart saucepan
8-quart covered stockpot

I''ve read through the cookware threads on PS a couple of times now, but they just confused me further. Everyone suggesting different things, throwing out names I''m not too familiar with, etc. I need help! Thanks in advance.
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i got the Wüsthof ® Culinar knives at crate & barrel. i just tried to match what and how i cook to the type of knives offered.
for the pots & pans we registered for le creuset since BB&B started carring them online. i've been SUPER happy with them. i got the 10" fry pan and a 3 1/2 quart buffet pan w/ lid. we're probably going to get more pieces. yes they're heavy, put i am very happy with them. they are very versitile. for the pots & pans, i again thought about how & what i cook and got pots & pans to go with that.

eta: the only thing i've noticed about sets are that they may contain a pot or two that i really wouldn't use.
 
the caphalon set actually looks pretty useful. as jcrow mentioned, usually you get some unecessary pieces in the sets and it can be better to buy only what you actually need but if you aren''t sure, a set is a good way to start.

i''ve always used henkles knives and been very happy with them. the only knives of any kind i don''t get along with are the serrated ones.
 
What price range do you think is reasonable for cookware and knives?


We do cook, quite a bit... and my recommendations are

All clad cookware. With Le Cruiset dutch oven. And Shun knives. But all of those are very pricey.

So... if you are looking for more middle of the road: I would still get Shun knives: but only three: 8 inch chef, a paring and one other... maybe a bread knife too. I wouls still get two all clad peices: one sautee pan at least and one other, and forget about the dutch oven. Suppliment with other cookware.
 
Thank you, jcrow, belle and Gypsy!

Date: 5/11/2007 2:35:48 PM
Author: Gypsy
What price range do you think is reasonable for cookware and knives?



We do cook, quite a bit... and my recommendations are


All clad cookware. With Le Cruiset dutch oven. And Shun knives. But all of those are very pricey.


So... if you are looking for more middle of the road: I would still get Shun knives: but only three: 8 inch chef, a paring and one other... maybe a bread knife too. I wouls still get two all clad peices: one sautee pan at least and one other, and forget about the dutch oven. Suppliment with other cookware.
Click to expand...

Regarding price range, I''m not sure what''s reasonable. It seems the All-Clad stuff is about double the price of the Calphalon, but the Calphalon has been recommended about as much. I must stress again, however, that I''m a super-newb, and I''m sure the All-Clad is twice as much for a reason.

BB&B has Shun knives, so I''ll defintely look into those. Thanks!
 
Non-stick is good for eggs, and for heating things up. It''s not good for serious cooks, but if that''s not what you are, then by all means, make your life easier! i.e. you can''t make a sauce in a non-stick, but if you''d never make a sauce, then you don''t care.

I registered for All-clad online, because I thought that''s what I wanted, but when I went to the store, I picked up a skillet and was dismayed that the handle just felt really uncomfortable because it''s concave at the top. I took them off the registry but I don''t know what I want to put on. I have a basic set of stainless cookware that I love, but I wanted to add a few more pieces. Honestly, I don''t really need any, except a braiser and a slightly larger pot, somewhere between 3 qts and a stockpot. And maybe another, larger skillet. But hey, I like it when my cookware coordinates...
 
What exactly would work best depends on what type of cooking you guys do. And the general consensus of cookware fiends is that one should register for individual pieces not sets to get exactly what you want even if it looks like more money. Though I have to say that that set looks really good, except that I would not get all of the pieces non-stick.

Nonstick coatings, even the best ones, will scratch and wear off and in general will start to outgas toxic things into the air if they get too hot b/c you forgot about them on the burner. I''ve had really great non-stick fry pans that hold up really well for a year or two, and then one day I use the wrong spatula and they go downhill quick.

For me personally, I think its too much to invest in an expensive non-stick stockpot that will need to be replaced in a few years. I get nonstick frypans and a few smaller saucepans nonstick, but not non-stick everything.

The calphalon one regular line is anodized aluminum with a special treatment of infused teflon or something that makes it easier to clean than regular calphalon BUT it is not like normal non-stick in its cooking properties - food will stick while you cook. The calphalon one nonstick is the same as above WITH the teflon-like coating. Food will not stick during cooking, but you will have the same durability issues as other non-stick coatings eventually. For some types of sauces and cooking, you actually do not want the non-stick coating as the food is supposed to stick while cooking or you are supposed to be at really high heat.

I would get some non-stick frypans, a few smaller nonstick saucepans if it floats your boat, at least one stainless steel or cast iron frypan, some stainless or calphalon one regular stock pot and saucepans, and I love my le creuset cast iron lasagna pan and dutch/french oven for cooking soup/stew type things. They are heavy but the heat retention is fabulous. That chef''s pan/saucier is really useful too.
 
Date: 5/11/2007 2:40:44 PM
Author: sumbride
Non-stick is good for eggs, and for heating things up. It''s not good for serious cooks, but if that''s not what you are, then by all means, make your life easier! i.e. you can''t make a sauce in a non-stick, but if you''d never make a sauce, then you don''t care.
Click to expand...

Thanks, sum!

When you say you could never make a sauce, what do you mean? We make spaghetti sauce sometimes (but usually, we just heat up a jar). Is there anything else non-stick can''t handle? I wouldn''t say we''re serious cooks, but we cook quite a bit now and intend to cook all the time after we''re married.
 
For knives, go somewhere like surlatable that lets you hold them in your hand. You will have an opinion, and hopefully you and your FI are not too far apart. Some will be too heavy and clumsy, some to featherlight, no heft, some uncomfortable. Again, general advice is to register for specific knives you want and not sets but I know the seeming "savings" is hard to resist.
 
Date: 5/11/2007 2:43:40 PM
Author: cara
What exactly would work best depends on what type of cooking you guys do. And the general consensus of cookware fiends is that one should register for individual pieces not sets to get exactly what you want even if it looks like more money. Though I have to say that that set looks really good, except that I would not get all of the pieces non-stick.


Nonstick coatings, even the best ones, will scratch and wear off and in general will start to outgas toxic things into the air if they get too hot b/c you forgot about them on the burner. I've had really great non-stick fry pans that hold up really well for a year or two, and then one day I use the wrong spatula and they go downhill quick.


For me personally, I think its too much to invest in an expensive non-stick stockpot that will need to be replaced in a few years. I get nonstick frypans and a few smaller saucepans nonstick, but not non-stick everything.


The calphalon one regular line is anodized aluminum with a special treatment of infused teflon or something that makes it easier to clean than regular calphalon BUT it is not like normal non-stick in its cooking properties - food will stick while you cook. The calphalon one nonstick is the same as above WITH the teflon-like coating. Food will not stick during cooking, but you will have the same durability issues as other non-stick coatings eventually. For some types of sauces and cooking, you actually do not want the non-stick coating as the food is supposed to stick while cooking or you are supposed to be at really high heat.


I would get some non-stick frypans, a few smaller nonstick saucepans if it floats your boat, at least one stainless steel or cast iron frypan, some stainless or calphalon one regular stock pot and saucepans, and I love my le creuset cast iron lasagna pan and dutch/french oven for cooking soup/stew type things. They are heavy but the heat retention is fabulous. That chef's pan/saucier is really useful too.
Click to expand...

Wow, cara, thanks! Looks like individual pieces are the way to go, so I'll definitely look into it now. I might come back with more questions, so bear with me! I really appreciate all of your help.
 
Date: 5/11/2007 2:45:00 PM
Author: EBree

Date: 5/11/2007 2:40:44 PM
Author: sumbride
Non-stick is good for eggs, and for heating things up. It''s not good for serious cooks, but if that''s not what you are, then by all means, make your life easier! i.e. you can''t make a sauce in a non-stick, but if you''d never make a sauce, then you don''t care.
Click to expand...
Thanks, sum!

When you say you could never make a sauce, what do you mean? We make spaghetti sauce sometimes (but usually, we just heat up a jar). Is there anything else non-stick can''t handle? I wouldn''t say we''re serious cooks, but we cook quite a bit now and intend to cook all the time after we''re married.
Click to expand...
Heating up a sauce isn''t what I''m talking about... that''s fine with anything. Creating a sauce... meaning you cook something and get little brown bits in your pan, and then you deglaze the pan and simmer... that''s making a sauce... and if you use a nonstick pan, you won''t get little brown bits to deglaze. Hence the reason you need to use something other than non-stick. I didn''t really do this myself until recently, but now that I have figured it out, I can only cook meat in stainless pans.
 
When you want to make a sauce after "browning" meat - nonstick is not your friend. Non-stick can brown a little, but not superwell, and really you want the meat to stick a bit to the pan and then later you add some liquid and rub those little browned bits off the bottom of the pan - these help flavor the sauce. And the meat is generally better if properly browned to seal in flavor/give a crunchy texture to the outside.
 
Well, this is fabulous. I go to get those fry pans from the Calphalon open stock, except I don't see fry pans. We have "omlette pans" and "skillets", both of which sound like fry pans to me.

This is so embarrassing. I know absolutely nothing about any of this.

ETA: I see...one has a top and one doesn't. Hmm. Maybe one of each?
 
FH just found this set, and said it''s getting great reviews on both Amazon and Consumer Search cookware reviews:

Cuisinart Chef''s Classic

1 1/2-quart covered saucepan
3-quart covered saucepan
3 1/2-quart covered saute pan with helper handle
8" open skillet
10" open skillet
8-quart covered stockpot

What do you think? I could add a non-stick frying pan and a non-stick sauce pan to the registry as well. I''m not so concerned with casserole/lasagna pans as I can''t eat either.

Thank you, thank you, thank you all.
 
That''s a really good starter set! I saw that in person and was very impressed for the price! The great thing about having metal handles is that you can start your food on the stove (searing meat for example) and then finish it in the oven. Those are great basic sizes and they have lids.

Just add a non-stick omelette pan and you''ll be set!
 
Date: 5/11/2007 3:53:24 PM
Author: sumbride
That''s a really good starter set! I saw that in person and was very impressed for the price! The great thing about having metal handles is that you can start your food on the stove (searing meat for example) and then finish it in the oven. Those are great basic sizes and they have lids.


Just add a non-stick omelette pan and you''ll be set!
Click to expand...

Thank you, sum! I added a 12'''' non-stick omelette pan and a 3.5 quart non-stick sauce pan.
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Definitely looks good to start. I would just verify with BB&B that if you try it and do not like it you can return it. You just don''t know with cookware how its going to perform until you use it.

Re: knives-- you should definitely handle them before registering for them. I love the shun classic, and it doesn''t work for DF''s hand at all. He''s okay with the Shun Alton Brown though, and the Ken Onion.
 
Cook's Illustrated Magazine does some great reviews on cooking stuff, kind of like Consumer Reports, and they recently compared chef's knives (March/April issue). They highly recommended the Victorinox Fibrox 8" Chef's Knife, and, get this, it retails for less than $25. Apparently their test kitchen has a whole bunch of them around because they all love them so much. I keep meaning to order one but haven't gotten around to it yet...

They have a membership option on their website that gets you access to all of their reviews that might be worth looking into. They have a free trial period that would probably be long enough to serve your needs.
1.gif
www.cooksillustrated.com
 
Hey, Ebree. I am registered for Calphalon because I already have several pieces and LOVE them.

I have 2 non stick pans, and they work great for eggs (as someone mentioned). I like them pretty well. The only Con is that they are not dishwasher safe. You must hand wash, but since they are non stick, it''s easy. Also, I would not turn up the heat above medium with them.

I also have some contemporary stainless Calphalon pots and pans (it is not non stick). I am in love with my little sauce pan I have. It heats up quickly, it cooks very evenly, the handle doesn''t get hot, and it goes in the dishwasher with no problems. Plus it is sleek looking. I do not really love the frying pan I have in this finish because eggs stick to it (Hence the 2 nonstick frying pans). But it does work well to sautee things in.
 
Date: 5/11/2007 4:49:20 PM
Author: ladyciel
Cook''s Illustrated Magazine does some great reviews on cooking stuff, kind of like Consumer Reports, and they recently compared chef''s knives (March/April issue). They highly recommended the Victorinox Fibrox 8'' Chef''s Knife, and, get this, it retails for less than $25. Apparently their test kitchen has a whole bunch of them around because they all love them so much. I keep meaning to order one but haven''t gotten around to it yet...

They have a membership option on their website that gets you access to all of their reviews that might be worth looking into. They have a free trial period that would probably be long enough to serve your needs.
1.gif
www.cooksillustrated.com
Click to expand...

I bought that knife and a few others from that line based on that article. The chef''s knive is GREAT. The bread and 6 inch Chef? Not so much. The paring are very good too though.
 
Date: 5/11/2007 5:17:38 PM
Author: Gypsy
Date: 5/11/2007 4:49:20 PM

Author: ladyciel

Cook''s Illustrated Magazine does some great reviews on cooking stuff, kind of like Consumer Reports, and they recently compared chef''s knives (March/April issue). They highly recommended the Victorinox Fibrox 8'' Chef''s Knife, and, get this, it retails for less than $25. Apparently their test kitchen has a whole bunch of them around because they all love them so much. I keep meaning to order one but haven''t gotten around to it yet...


They have a membership option on their website that gets you access to all of their reviews that might be worth looking into. They have a free trial period that would probably be long enough to serve your needs.
1.gif
www.cooksillustrated.com
Click to expand...


I bought that knife and a few others from that line based on that article. The chef''s knive is GREAT. The bread and 6 inch Chef? Not so much. The paring are very good too though.
Click to expand...

Even more reason to pick and choose items individually rather than buy as a set.
2.gif
Funny how a company can manage to do one thing SO WELL and yet miss the mark on similar products.
 
Date: 5/11/2007 5:24:17 PM
Author: ladyciel

Date: 5/11/2007 5:17:38 PM
Author: Gypsy

Date: 5/11/2007 4:49:20 PM

Author: ladyciel

Cook''s Illustrated Magazine does some great reviews on cooking stuff, kind of like Consumer Reports, and they recently compared chef''s knives (March/April issue). They highly recommended the Victorinox Fibrox 8'' Chef''s Knife, and, get this, it retails for less than $25. Apparently their test kitchen has a whole bunch of them around because they all love them so much. I keep meaning to order one but haven''t gotten around to it yet...


They have a membership option on their website that gets you access to all of their reviews that might be worth looking into. They have a free trial period that would probably be long enough to serve your needs.
1.gif
www.cooksillustrated.com
Click to expand...


I bought that knife and a few others from that line based on that article. The chef''s knive is GREAT. The bread and 6 inch Chef? Not so much. The paring are very good too though.
Click to expand...

Even more reason to pick and choose items individually rather than buy as a set.
2.gif
Funny how a company can manage to do one thing SO WELL and yet miss the mark on similar products.
Click to expand...
I was trying to avoid the Shun price tag. But finally just gave in and bought three of them.

The Fibrox Chef is a definite must though. It''s a great second Chef''s nice for us. Even works great with mincing herbs and slicing ripe tomatos.

I don''t mind the $$ for the two that weren''t so good. They were cheap, and worth the risk. The paring are really quite nice though.
 
Major thanks to everyone in this thread! It is so timely for me as well, as we are planning to finish registering this weekend and I was feeling really clueless about what to do for nice knives and cookware.
 
Thank you all so much! I went ahead and put the Cuisinart set on the registry as well as a Calphalon 12'''' nonstick omelette pan and a 3.5 quart Calphalon non-stick sauce pan. I''m not seeing those good knives on BB&B, but FH and I will just pick them up for ourselves. Again, thank you!
 
For non stick, the Scan Pan brand is excellent. The finish is guaranteed for life and the lids are glass. I own a hodgepodge of cookware. Lately, I like to shop Amazon''s Friday sale. Their reviews are also very helpful. They used to run LaCruset sales, but I have not seen a piece in Friday sale for a very long time. I was given an electric grill in January. This thing is so versatile! It''s a wolfgang puck non-stick with two sides. I use it primarily for breakfast. I set it up on my island. No need to dirty several pans. It has a very large cooking space.
 
We registered for all-clad but then I realized it was a waste of money since we are not major cooks. We ended up getting a 10 piece Analon set (and it came with two free pieces from BBB) and I LOVE them! My MIL fell in love with them over thanksgiving. They are nonstick on both inside and out so VERY easy to clean. Glass lids and my favorite part, stay cool rubber handles. They are always a great price.

For knives my mom gave me a knife block of Cutco which are very good. They will come to your home and sharpen them for life.


ETA: My MIL likes my analon set MUCH better than her Cuisinart set. Her's are really light and just don't feel like they have the quality of mine. The guy at BBB also didn't like Cuisinart pots. Just something to think about.
 
If you''re a serious cook, go for the All-Clad S/S. If you''re a so-so cook who enjoys cooking, go for the Calphalon - but the regular Calphalon...it''s stick resistant. I''ve heard that Analon with the circular pattern doesn''t wear well. And if you need non-stick, go for a higher end brand such as Calphalon or All-Clad because they''ll wear better.

For knives, I prefer the Wusthoff Classic line because they have a full tang handle so they''re more balanced in the hand.
 
Ebree, I have been researching pots and pans since I''d like to give all my old stuff to my daughter who will be moving into an apartment soon and get all new for myself!!! I have relied a lot on the Consumer Reports reviews.

I think you made a fabulous choice in the Cuisinart set! I am also leaning toward that set. It is good quality and a good buy, especially on Amazon. It is ranked right in bewteen two models of All-Clad, so you should be safe!

The highest rated non-stick that can be washed in the dishwasher (which is important to me!) is Scanpan. I ordered the least expensive frying pan from Amazon just to try it out, and it is much nicer than the typical non-stick I have had in the past, so I plan on getting one larger and one smaller as well. Anolon is another great brand, but it is not considered dishwasher safe.
 
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