Cookware

[jcrow]

I am looking to add cookware to our wedding registry. The problem is I don't which brand/kind. At first I was thinking Calphalon contemporary non-stick, but now I am considering Le Creuset. I've read recently that you want a good heavy pot for cooking, but man - pots are HEAVY!!
I have trouble lifting them in the stores, so I couldn't imagine them with food and or water in them too!!

Anyone have any suggestions? Are these a good start? Should I be looking at another style, like stainless or something?

What type of cookware did you register for?

 

[ep6585]

Date: 5/1/2006 4:36:18 PM
Author:jcrow
I am looking to add cookware to our wedding registry. The problem is I don''t which brand/kind. At first I was thinking Calphalon contemporary non-stick, but now I am considering Le Creuset. I''ve read recently that you want a good heavy pot for cooking, but man - pots are HEAVY!!
I have trouble lifting them in the stores, so I couldn''t imagine them with food and or water in them too!!

Anyone have any suggestions? Are these a good start? Should I be looking at another style, like stainless or something?

What type of cookware did you register for?

What type of cooking do you do? Do you have a gas or electric stove top?

 

[jcrow]

currently i have an electric, but that''s temporary apt. living.

i do lots of veggies, lots of wok cooking, pasta & sauces. i don''t cook any meat, but that''s not to say FI won''t.

i like pots with lids. and i like the ease of dishwashing, like Le Creuset offers.

 

[portoar]

I got my All-Clad set 22 years ago. It''s aluminum on the outside and stainless inside. Excellent cookware. Mine came with an anodized aluminum exterior, which has worn off, but the set is as good as new functionally, if not visually. I highly recommend it. They sell it at Williams-Sonoma, Sur La Table, and other quality kitchen stores . . . maybe the department stores carry it too.

 

[curlygirl]

Date: 5/1/2006 4:49:36 PM
Author: portoar
I got my All-Clad set 22 years ago. It's aluminum on the outside and stainless inside. Excellent cookware. Mine came with an anodized aluminum exterior, which has worn off, but the set is as good as new functionally, if not visually. I highly recommend it. They sell it at Williams-Sonoma, Sur La Table, and other quality kitchen stores . . . maybe the department stores carry it too.

I agree, All Clad is the best. My parents have used it for years and I just got many pieces for my wedding. I love the LTD but the Stainless is great too. They last forever. My stuff came from Williams Sonoma but I know they also have it at Bloomingdale's and I'm sure many other stores. BTW, I didn't register for one of their sets--I chose individual pieces. It might make it pricier in the long run but there were certain things that I really wanted so I did it piecemeal. I also got a great All Clad fondue set which I can't wait to use!!!

ETA, jcrow, I also have some Le Creuset stuff but just for casseroles and things you would make in the oven. All my stovetop stuff is All Clad.

 

[bar01]

There has been much negative publicity on non stick health hazards - after much research I went with Swiss Diamond Cookware which appears safe and long lasting.

Also since PS is mainly about diamonds - so why not have them in your cookware!

 

[SoonIHope]

I have been wondering the same thing! I''d love to hear more advice from everyone!

As for Le Creuset, my parents were thrilled to receive a few pieces for their wedding 30 odd years ago. Then the very first time they cooked something in the casserole dish...it CRACKED IN HALF!! Aren''t they made of metal?? They were just really confused but it was totally unsalvageable so they had to throw it out. The other piece they used for a couple of years until paint enamel stuff started peeling off INTO THE FOOD. Ick. So my parents are very big anti-Le-Creuset people, especially since it''s such a big name in cookware and so expensive and revered so they feel there is no excuse for their experience with their pieces. I''m sure they didn''t have a typical experience, but still, I''m a bit wary now...for that much money I would really expect it just to WORK, you know?

 

[jcrow]

wow! cracked in half?? yuck! ...i was reading that they have a 101 year warranty. maybe they''ve improved over the years??

i am doing the open stock as well. i don''t think one person would want to pay that much for a gift. plus with pre-arranged, sometimes you get pots that you have no use for.

 

[jcrow]

oh- and if this helps, i am registered at BB&B and C&B. but, if it comes down to it, i can always do a third place.

 

[SoonIHope]

Date: 5/1/2006 5:21:57 PM
Author: jcrow
wow! cracked in half?? yuck! ...i was reading that they have a 101 year warranty. maybe they''ve improved over the years??

Yeah, that is entirely possible, but they were already a really famous and well respected brand when my parents got married...but I''m betting they didn''t have the warranty then or it wouldn''t have gotten thrown away!

They just feel very strongly about it since it was one of the "nicest" gifts they got, so they felt betrayed that their super fancy expensive gift was the only one to break right off the bat at totally normal use.... But I''m sure this was a very very unusual occurence or they wouldn''t still be famous/well respected/expensive/sold everywhere!

 

[familystone]

Never heard of a la cruset pot cracking, thats unbeleivable. My mom had a set all when I was groing up and they are in the same condition now 20 some odd years later then they were when I was a kid. She loves em but they are defianately heavy.

 

[movie zombie]

i upgraded my cookware about 4 years ago. mostly calphalon [professional and commercial...some not made any longer, with only one piece of non-stick] and a couple of pieces of all-clad stainless. but the real joy of my cookware is Le Creuset! i now wish i had all Le Creuset!!!!

i had one problem with rusting around a lid after two uses but customer service was great and when i sent the lid back, they sent me another 5 quart round pot! so i now have two pots and one lid..... i also have some other of their pieces.

cooking and clean up is a dream. i prefer it over the calphalon, although, my calphalon is easy to clean also. i just find cooking in the le creuset to be easier and better. must have of calphalon: round everyday pan.

draw back: weight. le creuset is very very heavy.

i prefer a mixture of pieces so i have what i want for different applications....but i do sometimes regret not going le creuset all the way.

it is a different way of cooking and can take some adjusting to....but deglazng the pot is not only easy, it makes clean up even easier.

good luck.

movie zombie

 

[jcrow]

mov zom- deglazing???

i was looking at the 3.5-qt. Buffet Casserole, Le Creuset 1.25-qt. Precision Pour Sauce Pan & Le Creuset 10-in. Square Skillet Grill Pan & panini press.

does anyone have the white or dune color? they say they are stainless, but i was just wondering if they would indeed get really dirty and ugly too quick.

 

[Mara]

all i can say is GET NON STICK for frying pans, not the stainless ones no matter how nice.

i fell in love with all-clad and we registered for a boatload of it because i liked ONE POT i got at WS. this was the stainless ones i guess and not the non-stick. total disaster on the frying pans. i don't even use them anymore. i love the saucepans and all that but the frying pans have to have non-stick or else it's just a nightmare for me. even with oil etc.

my best frying pans are caphalon non-stick. i love those things..i just get them from BBB on sale. the all-clad ones i got just sit in the cupboard, expensive too. what a shame!! but for saucepans etc i do still love all-clad over other brands i have tried.

(eta lol i had 'frying pants' in the first sentence up there, glad i caught it but it really made me laugh just reading the sentence!)

 

[divergrrl]

My mom got me a full set Commercial grade Calphalon (or all clad is good too) for our wedding, but she did not get me the nonstick kind...the regular finish is better for browning or making reduction sauces.

Then we registered for a nonstick griddle, and 2 saute pans (for eggs, omelets and such)..its a good combo.

cheers!

le crueset is nice, but yes, heavy. I am fit, but since having my baby, I am having a variety of wrist issues, that even being a yoga instructor hasn''t helped....so I''d advise buying stuff that is easier to lift, since as we age, things get harder to do, even when we exercise regularly!

OH no!

HTH

Jeannine

 

[rainbowtrout]

I don't like non-Stick. It doesn't brown food properly and the coating makes it a pain to properly whisk anything without an extra plastic whisk. I have 2 Calphalon anodized saucepans, and an Anolon Professional ...and I can say that the Anolon has performed better. They are all non-stick, but I have used All-Clad and I have to say I enjoy it much more. However, it is a pain to have to slowly warm up the pan--basically you have to baby anything but copper or cast iron, and I don't enjoy babying my pots and pans.


If I had all the money (and time!) in the world I would want copper pans. They really do give the best performance.
For the money, cast iron performs the best but is HEAVY as you mentioned. I am terrified I will drop it on my foot!

ETA: by "for the money" I do not mean Le Creuset. I mean the non-enameled stuff, which is not as pretty but cheap and works like a dream. It also gives you a nice dose of extra iron (not aluminum as has been rumored with non-stick)

 

[strmrdr]

give me med to heavy solid stainless steel and keep the rest of the gimmicks.
A couple cast iron dutch ovens.
A good cast iron frying pan (anyone know of a good one? mine is cracking its over 50 years old)
A heavy bottom stainless fry pan for eggs.

 

[jcrow]

do you think it would be bad to get all of the pots non-stick? or should we just go with non-stick for the wok/frying pan?
how do sauces do in non-stick pots?

 

[sanfranciscoellen]

Oh my...is this my favorite topic. We cook oodles and here are my favorites....

All-Clad. We have MaterChef or Stainless for everything but fry pans. Non-stick there. Love the non stick double burner griddle for family pancake mornings, etc.

Le Creuset buffet casserole and 7 qt round french oven. We have dune color and love it, but they''re new so can''t say how it will age. I recommend these for anything that would be cooked stovetop to oven, but personally wouldn''t get them for regular stovetop cooking. All Clad is my fav there.

I''m not a fan of calphalon personally, or ANY line that is all non-stick. Cooking in a pan on the stove that is non stick seems wrong to me, and I have spoken with pro chefs who agree. Even the williams sonoma guy told us that.

Have fun!

 

[rainbowtrout]

Date: 5/1/2006 6:06:49 PM
Author: jcrow
do you think it would be bad to get all of the pots non-stick? or should we just go with non-stick for the wok/frying pan?

how do sauces do in non-stick pots?

Well, let''s see. First of all, who is doing the dishes (jk). Seriously, if you tend to burn food or are not an experianced cook I might go with non-stick for your first set.

It would not be "bad" to get them all non-stick--and I would NOT get a non-stick wok in a million years. Run down to chinatown and buy one for 10 dollars. Works like a dream and seasons itself.

Sauces do just fine in non-stick, but like I said making white sauce can be a problem because you can''t use any metal implements on them. It''s also annoying with red sauces if you feel like getting in there with a fork or the like.

If you don''t entertain, then it''s worth considering that Pyrex and un-enameled cast iron are truly the best performers for the dollar (pyrex for casseroles, baking, etc).

If you do entertain, a lovely dutch oven, a nice gratin dish, and overall clean-up pretty pots and pans are another consideration.

 

[rainbowtrout]

also, "deglazing" is when you pour liquid in a hot pan to get up all the brown food bits.

 

[glitterata]

I use my big 7-quart (I think) le creuset dutch oven all the time for soups, stews, roasts, anything that goes in the oven. I didn''t think I would use it so much, but I''m so glad we got it!

I know everybody loves All Clad, but I find the handles so uncomfortable--it''s torture to try to lift the pan by the handle. If I hold it rightside up, the handle digs into my palm. If I hold it upside down, it hurts my wrist when I try to lift it.

 

[jcrow]

heehe- if i cook he does the dishes.

i have had issues with wok burning...(the food, not the wok) i guess i am not the experienced cook that i wish i were. i generally do quick cooking. but i definitely want to evolve to a better, more well-rounded cook.

so far i don''t use any metal utensils. i have wood and plastic ones.

 

[jcrow]

Date: 5/1/2006 6:20:34 PM
Author: glitterata

I know everybody loves All Clad, but I find the handles so uncomfortable--it''s torture to try to lift the pan by the handle. If I hold it rightside up, the handle digs into my palm. If I hold it upside down, it hurts my wrist when I try to lift it.

so it''s not just me that find those handles torturous? that''s why i haven''t gone with the all-clad to begin with.

 

[rainbowtrout]

metal whisks are sort of a must for baking, which is why I have them. I read this great article about stir-frying in a wok recently, and I finally got through a whole huge stir-fry with eveything perfectly cooked. Lemme know if you''re interested and I''ll put up the recipie.

 

[Mara]

i typically pad the handle with a mitt or something when i pick it up just by habit so i don''t mind the handles and all that.

we have a plethora of ''various'' cooking pots and pans. i think part of it is just figuring out what you really like just by using it! i know i adore all clad stainless pots but not the pans. for oven stuff i use pyrex if you can believe it...it holds up so well, cleans up nicely and we have the blue glass and purple glass which is kind of fun. i did break one recently though, wah! i also have some oven items from C&B, their white ribbed deep dish oven things are great and white goes with everything and clean up easily. some stuff is fun to experiment with and some is just tried and true!

i am a sucker for items from WS and C&B in terms of cookware. i also like the emile henry stuff from WS for pies and creme brulee etc.

Greg is the same way, I cook and he cleans!

 

[Sparkster]

Think twice about adding any cookware with Teflon on the registry. The dangers of Teflon are widely reported.

 

[movie zombie]

Date: 5/1/2006 5:54:16 PM
Author: jcrow
mov zom- deglazing???

i was looking at the 3.5-qt. Buffet Casserole, Le Creuset 1.25-qt. Precision Pour Sauce Pan & Le Creuset 10-in. Square Skillet Grill Pan & panini press.

does anyone have the white or dune color? they say they are stainless, but i was just wondering if they would indeed get really dirty and ugly too quick.

deglazing gets all those lovely brown bits and drippings off the pan and into your sauce.....

calphalon for the buffet casserole/everyday pan. get the 12 inch, not the smaller one. you''ll use this pan all the time. actually you don''t need much else if you get this one. you can do anything in it.
love the le creuset 1.25 precision pour sauce pan for sauces but also the all-clad stainless steel [think its a 3/4 or 1 quart size]
skillets in calphalon nonstick or regular castiron w/o enamel as storm uses.
dutch ovens le creuset all the way. also soup pot type things. but if you have a dutch oven, you don''t need a soup pot as you can use it to roast a chicken, make a stew or soup.
also, you don''t need an expensive pot as a steamer or just to boil water to cook spagetti. i use a big cheap 8 quart stainless steel pot that i got for $20.
nonstick for everything [except maybe an omlet pan; however, i use my old regular castiron for frying eggs and/or omlets] but i found the nonstick crepe pan as nice to have on hand but i don''t use it but a couple of times a year.
both le creuset and calphalon are really nonstick already. you want to brown/sear your meats and if you have done it correctly in them, they won''t stick. same is true for regular castiron.
i''ve been able to brown with nonstick, just not as well as with regular calphalon.

you really don''t need a lot. you can fry eggs in the everyday pan if you want, use it to stir fry, roast a chicken, make a soup, etc. its a marketing gimmick that you need all kinds of different pans. but you do need something deeper for making soups and sauces. stick to the basics and you can''t go wrong.

movie zombie


the

 

[Mara]

oh and the other thing is that don't just get one favorite pot or pan. i have a 10" that i adore from caphalon and i want to get 2 more of the same pan just so i can have them on hand...i find that i don't necessarily need 'different size' pans but a few of the same great ones work well. i also use the 1 qt (great for warming up milk for a cup of hot chocolate!) and 2qt and then my 5qt for boiling potatoes, eggs etc... the most for pots and the 10" and 12" the most for pans but really the 10". i can cook eggs in one pan, fry hash browns in the other and sausages in a third one!!

 

[leeenie]

Date: 5/1/2006 6:32:48 PM
Author: Sparkster
Think twice about adding any cookware with Teflon on the registry. The dangers of Teflon are widely reported.

Agreed; the stuff comes off, and then you are eating artificial chemicals with your food. (Even if it doesn''t come off, I think it has negative effects.)