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MZ''s comment about only needing a few pans is dead on. I am a huge fan of kitchen-gadget minimalism. Basically you need a small pot, a medium pot, and a big pot. Then two frying pans, small and big. Some sort of casserole, a rosting pan, and you''re set.
 
Date: 5/1/2006 7:38:33 PM
Author: rainbowtrout
MZ''s comment about only needing a few pans is dead on. I am a huge fan of kitchen-gadget minimalism. Basically you need a small pot, a medium pot, and a big pot. Then two frying pans, small and big. Some sort of casserole, a rosting pan, and you''re set.
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basically this is what i have now. i don''t have a casserole/roasting pan but i do have a large wok-type pot. what i want to do is upgrade.
 
since size has come up- what size pot & pans do you use most?
 
Since everyone's talking about cooking...what range would you buy if you were designing a new kitchen? This is the one I'd like to buy for my renovation project. Any suggestions?

dualfuelsplash2.jpg
 
hehe i need way more than a few things, esp frying pans!! when cooking breakfast, i use three of the same size frying pans.
 
I have the calphalon, and love them. They actually sell a set (or used to) at Costco, and they stand up so well. They also have the stainless steel colander that fits inside (I don''t know the fancy name for it) so steaming is a breeze! I''ve had mine for about 3 years now and they''re still like new. Apparently, you can even use metal utensils, but I don''t make a habit of it.

None of the non-stick comes off...but I don''t think the Calphalon pot/pans areTephlon are they?
 
Both my aunt and uncle are in the food industry and she told me AllClad is the best. She hates Calphalon because it has "hot spots" for uneven cooking.
 
Date: 5/1/2006 11:25:51 PM
Author: tawn
I have the calphalon, and love them. They actually sell a set (or used to) at Costco, and they stand up so well. They also have the stainless steel colander that fits inside (I don''t know the fancy name for it) so steaming is a breeze! I''ve had mine for about 3 years now and they''re still like new. Apparently, you can even use metal utensils, but I don''t make a habit of it.

None of the non-stick comes off...but I don''t think the Calphalon pot/pans areTephlon are they?
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I found this on the web - http://www.consumersearch.com/www/kitchen/cookware/fullstory.html

Here''s an exceprt of it.

''Most experts say you can safely use Teflon at home on low or medium temperatures, and that simply opening a window is enough to ensure you won''t be exposed to Teflon fumes at higher temperatures. Manufacturers are treading lightly around the Teflon issue. We contacted All-Clad, who makes Emerilware Nonstick cookware, and a representative told us that the nonstick coating is made by DuPont, but is not Teflon. A Calphalon representative told us the nonstick coating used in Simply Calphalon cookware is not Teflon either, but is made by Exxon-Mobil and is manufactured using Polytetrafluoroethylene. This is still one of the chemicals at the center of the Teflon debate.''

Whether or not Teflon is bad for you, I choose not to use any products containing it. Rather be safe than sorry.
 
Well I know that Linens N Things carries All Clad but I''m not sure about BB&B.
 
I agree, for frying pans, get non-stick. I rarely use my All-Clad stainless frying pans, they do make nonstick though.
 
Date: 5/1/2006 6:06:27 PM
Author: 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.
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Stainless is an inferior and uneven heat conductor when compared with aluminum and copper. Stainless pots are the poorest quality, and offer the worst results of the four main metals used in pots. Of course copper is the best, but who can afford it? After copper, aluminum is the next best in conductivity, then stainless.

You''re right about the cast iron though -- got to have a good cast iron frying pan and dutch oven, and the maker is Lodge (or maybe it''s Loge). They make both traditional and pre-seasoned pans. Most kitchen stores, and even old fashioned hardware stores, carry them.
 
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?
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No, you have to get some things without the non-stick. Any type of meal you are cooking that requires browning, (e.g., if you are browning meat) will not work well in a non-stick pot. You need copper, stainless, or cast iron for that.
 
My favorite range EVER was the antique Wedgwood in my 1910 Berkeley, California home (oh, why did I ever sell that home?). It had two ovens, four burners, and a griddle. It was the coolest ever.
 
like Mara, i like having two of some things and none of another: again, that 12 inch everyday pan from calphalon....there are times i could use two of those without even thinking about it.

i have a 6 burner stove and can handle lots of pots and pans and/or different sizes pots and pans.

the 5 quart le creuset is my main stay [i have two], but so is my 8 quart calphalon [i have two of these also]. i have a 3 quart pot with a stainless steamer insert and that''s pretty much all i use that pot for. i actually have more than i really use as i usually cook in bulk. but i do have the chef''s pan and some other things for times when i really want to pare down or play with sauces on the side.

the most important thing i think is to get a variety. i think it is a mistake to buy a set, even though it is less expensive. i wanted to put together what i would use. i also found that for me one line of cookware wasn''t sufficient for my cooking needs. what i want from a pot that i can roast in and make soup as well is different than what i want in an everyday pan.

it is interesting because it took me the longest time to use that everyday pan...i even told my husband i was tempted to take it back......now i would love to have two!

movie zombie
 
Date: 5/1/2006 11:39:40 PM
Author: Sparkster

Date: 5/1/2006 11:25:51 PM
Author: tawn
I have the calphalon, and love them. They actually sell a set (or used to) at Costco, and they stand up so well. They also have the stainless steel colander that fits inside (I don''t know the fancy name for it) so steaming is a breeze! I''ve had mine for about 3 years now and they''re still like new. Apparently, you can even use metal utensils, but I don''t make a habit of it.

None of the non-stick comes off...but I don''t think the Calphalon pot/pans areTephlon are they?
Click to expand...
I found this on the web - http://www.consumersearch.com/www/kitchen/cookware/fullstory.html

Here''s an exceprt of it.

''Most experts say you can safely use Teflon at home on low or medium temperatures, and that simply opening a window is enough to ensure you won''t be exposed to Teflon fumes at higher temperatures. Manufacturers are treading lightly around the Teflon issue. We contacted All-Clad, who makes Emerilware Nonstick cookware, and a representative told us that the nonstick coating is made by DuPont, but is not Teflon. A Calphalon representative told us the nonstick coating used in Simply Calphalon cookware is not Teflon either, but is made by Exxon-Mobil and is manufactured using Polytetrafluoroethylene. This is still one of the chemicals at the center of the Teflon debate.''

Whether or not Teflon is bad for you, I choose not to use any products containing it. Rather be safe than sorry.
Click to expand...
Thanks for the info! It''s freaking me out a little bit that an oil company is making the stuff that goes on my pots and pans! I should get a discount at the gas pump at the very least!
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this is turning out to be a very interesting and informative thread. thanks so much for everyones thoughts and suggestions!! keep it coming.
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I bought my pans off ebay about 5 years ago. They are the "Waterless Cookware set" that allows you to cook with very little water. They''re rather heavy and naturally non-stick (not coated which is unhealthy!) I bought my set on Ebay for under $200 which was a great deal considering the prices of Calaphan etc. I saw the same set I have for over $1000 in Marshall Fields once. Many of my friends have loved my set so much they''ve ordered it for themselves. I even bought a set for my parents for their anniversary.

Here''s the description from Ebay:

RETAIL VALUE OVER $ 1000.00

Maxam 9 Element Cookware. This is the highest quality Steam Control 17pc Surgical Stainless Steel "Waterless" Cookware Set. Each piece is constructed of extra heavy 304 surgical stainless steel and guaranteed to last a lifetime. The 9 element construction spreads the heat quickly and evenly. The steam control valve makes "waterless" cooking easy. You can cook healthier in this cookware because it eliminates the need for grease or oil in cooking. To use the steam control valve start cooking on medium heat (never use high heat). Then when the valve begins to whistle close the valve and turn the heat down to low and finish cooking. The 9 element construction allows you to stack cook with this cookware. Begin cooking on individual burners and when the valve whistles you can stack the pans to finish cooking. The handles are superbly styled and are resistant to heat cold and detergents. The set consists of: 1.7qt covered saucepan 2.5qt covered saucepan 3.2qt covered saucepan 7.5qt covered roaster 1138" skillet double boiler unit with capsule bottom so you can use the double boiler as an extra 3qt pan 5 egg cups 5 hole utility rack and high dome cover for skillet or roaster. Includes a cookbook and comes with a lifetime warranty. Before you invest up to 2000 in cookware consider our advantages and superior features. Gift boxed.




pans.JPG
 
Personally - I''d never use anything non-stick besides a frying pan/griddle. I am always cutting things in my pots while I am cooking, sticking forks/spoons in there & don''t like the idea of oil companies contributing to my pots/pans either!

I have the All-Clad stainless set. I think they are fabulous, but they are very heavy (especially when you get into the larger sizes or are boiling a pot of water).

I''ve never had an issue with food sticking in my pans - however I have never tried to make pancakes or eggs in the stainless frying pan. I do have 3 or 4 non-stick frying pans for such items. However, I have made meatballs successfully in my frying pan without any sticking issues.

I got the 7 piece All-Clad set & it came with a bonus of a 3.5 qt sauce pot. I find that I use all of the pieces regularly except the 6 qt stock pot. The reason I don''t use the 6 qt stock pot is because I have the 20 qt stock pot & when I am making things like tomato sauce or chili, I make WAY too much for a 6 qt pot! I interchange my frying pan & saute pan - basically using them for the same purpose.

When we register, I''d like to add the roasting pan & wok to our collection. And I think that I want the pasta pot with the collander insert because it is very difficult to lift & turn over the pans full of boiling hot water.

JCrow - that''s odd about the handles - I''ve never noticed any discomfort! Good luck on your search!
 
IslandDreams- waterless. interesting!

*~*Danielle*~*- hum. pasta insert. check. i need to look into that!!!
 
I went a little crazy buying the high grade Caphalon. Except my wok, I''m not fond of them. In fact, I hate my roaster I replaced it with one of those cheapes. I LOVE my le crueset. It cooks evenly & doesn''t stick. It''s great for cooking sauces & pasta alike. And, call me old fashioned, but I''m STILL feeling the great love for my Corningware. You can''t beat the stuff. It''s not something I like to cook slow sauces and such; but, it''s great to boil water & great to steam veggies. It goes into the microwave as well. They don''t seem to sell it anymore & I''ve been buying it up at yard sales, etc. It''s certainly not sexy - but having used all the expensive new fangles stuff - I like my corningware the best.

Though it''s awfully nice to have a set - especially for display - the best pots are the ones that are best for what & the way you cook.

The down side is that they are super heavy - but nothing is better than a seasoned groved iron pan.
 
when you gals talk about seasoned (aka a seasoned pan) what do you mean??

i have only REALLY started cooking more in the last 2 years or so...it''s just me and Greg but i like it. i make a GREAT breakfast!!
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oh an eBay is a GREAT place to get pans if you know the brand you want and are looking for a specific size, etc. I have seen Calphalon on there for much cheaper than in stores, new in box with warranty etc.
 
You have to season cast iron pans/skillets before you use them... its a flavor/non-stick thing. You never wash these pans, just wipe them out after you are done. The best ones are old ones that have been used thousands of times.

How to season a cast iron skillet
 
Date: 5/1/2006 5:59:37 PM
Author: Mara
all i can say is GET NON STICK for frying pans, not the stainless ones no matter how nice.
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Ooooooooo - definitely gotta disagree with this.

I cook a great deal, and only one of my pans is non-stick. The rest are all regular stainless. Many recipes that call for deglazing work better in pans that actually do collect those little bits in the pan - those are the flavor concentrates that burst with deglazing.

I have exactly the opposite problem - EVERYTHING these days is non-stick, and I don''t WANT non-stick. LOL
 
yeah others have said to use the stainless etc for browning, delgazing etc which is what we do too (but rarely so i hardly use them)...but for things like frying eggs or similar, i have to have a non-stick. so it's good to have both options, but i have 3 nonstick fryers that i use all the time for breakfast, anything else sticks. oh and i adore our all-clad nonstick griddle, it's perfect for making pancakes which we love. we make breakfast way more than any other meal, so i love me some nonstick pans!

how funny re: the seasoned pan!! i don't know if greg would ever allow anything to be unwashed in our house, he's sooooo particular about that stuff. i will see what he says...tee hee.

OH and the roaster for the turkey...definitely a metal and not non-stick. we got ours at CB last year, i think it's an all clad or a calphalon and we love it.
 
so, would i season the calphalon non-stick ones too?
 
Date: 5/2/2006 3:32:01 PM
Author: jcrow
so, would i season the calphalon non-stick ones too?
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I wash my Calphalon! I''ve only ever heard of cast iron skillets (see below) needing to be seasoned.

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Date: 5/2/2006 3:32:01 PM
Author: jcrow
so, would i season the calphalon non-stick ones too?
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go to calphalon''s website for how to care for all their product lines. the nonstick is not dishwasher compatible. in fact, most calphalon should be hand washed. no, it doesn''t need seasoning. however, it does get better with use.

regular cast iron: i have washed mine with no problems. but, just swishing with soapy water, rinse, and dry immediately. you do not want it to rust and you don''t want to remove the seasoning. i have a pan that is over 60 years old and that is what i fry my eggs in and make omlets in. if i feel i need to, i simply wipe it with a paper towel. the point is to keep the cast iron seasoned as this is what keeps it nonstick. good thing about cast iron: iron leaches into your food and you increase your iron intake. however, same iron will turn tomato sauce brownish. if you really must scrub your cast iron, use rock salt. then reseason the pan.

the joy of le crueset is same heat dispersion, no seasoning required, and cleans like a dream. also see their website for cleaning instructions as you don''t want to damage the interior with harsh abrasives. however, the costs of le crueset are very very high compared to regular castiron cookware.

there are some new lines coming out similar to le crueset, see: http://www.cooking.com/products/shprodde.asp?SKU=512483 for a mario batali and http://www.cooking.com/products/shprodde.asp?SKU=512483 for staub.

even Lodge, one of the best cast iron cookware makers out there, has gotten into the enamel act: http://www.pans.com/products/lodge-enamel-5-quart-enamel-dutch-oven-31501.html

and just because i like Michael Chiarello''s show and Tra Vigne Restaurant, i''m going to throw this in just in case you can''t stop yourself from deciding to get nonstick: http://www.pans.com/products/lodge-enamel-5-quart-enamel-dutch-oven-31501.html

movie zombie
 
thanks movzom!

i have looked at both the le creuset and calphalon websites. i love the ease of the le creuset. it sounds so user friendly, aisde from the heavy thing.

i have to say it, seasoning kinda grosses me out.
 
seasoning isn''t really gross. done right the first time it doesn''t have to be done again. i wouldn''t trade my little cast iron omlet pan for anything. again, my best advice is to get a mixture...don''t stay with just one line.

now if you''re in the market for a rice cooker: http://www.zojirushi.com/ourproducts/ricecookers/ns_zcc.html

i have the NS-ZAC10 which i think has been replaced by the above but can still be found. i absolutely adore this rice cooker.

movie zombie
 
wait! i just saw this rice cooker! don''t remember what site, though.
 
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