Cookware advice, cross posted from the lounge

[RetroLounge]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x8565238#8565317

Looking to buy new cookware. Please join dicussion if you'd like.

thanks to Shakespeare for the advice to post here. Didn't even know this forum existed.

:hi:

RL

[wakemeupwhenitsover]

1. Love to help.

Can you tell us what kind of cooking you do? Or am I supposed to follow the link? (Too lazy for that.)

:hi: & welcome.

[hippywife]

2. Really cool stove, P. !

Too bad it's electric. Anyway, a couple of pieces of cast iron are a must along with a stainless steel set. I don't like nor trust whatever the non-stick coatings are made of and stainless really is non-stick anyway for the most part. A short soak and there's nothing I've not been able to get off of it.

I bought an inexpensive Farberware set (which unfortunately came with non-stick skillets. :eyes: ) which I'm planning on supplementing with a large stainless saute pan and a smaller skillet so I can ditch the non-stick stuff. It came in at around $100 and is working out just fine. I also recommend an enameled cast iron dutch oven, too.

We did just have a thread about this not too long ago. Seems to me another Lounge Lizard came over asking for some advice. Let me look.

Hear we go. It was eyepaddle:
http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=51380

[Stinky The Clown]

4. For non-stick, we had that discussion of using seasoned blued (carbon) steel pans instead of teflon

Done properly, the "non-stickiness" is equal to or better than teflon. The pans are very much unpretty, but very cheap and last forever. The best for all around use has the higher sides, like this one:



You often find these sold as "crepe pans". True crepe pans have much lower sides and are not good for all around use. They look like these:



My favorite online source for these, fantes.com, has these for like 12 bucks. It doesn't get much cheaper than that.

[hippywife]

5. I do remember you posting that link now.

I've been meaning to get back there for that saute pan as soon as I can afford it. Oh, and I'm coveting a panetone pan, too, since they don't sell coffee in a metal can that I would want to buy.

Thanx for the reminder! :hi:

[Stinky The Clown]

3. Hi there, this is a subject that has been exhaustively discussed in this forum

Start by doing a search of this forum for keywords like "cookware" ..... and follow the links in the replies in those threads, too. You can earn a PhD in cookwareology in this forum! :)

Some really broad statements, though ......

Avoid sets. You will probably **never** use at least of few of the pieces they put in them.

Buy pots and pans for specific reasons or methods of cooking and recognize, for example, that while the cheapest aluminum pot will be completely perfect for boiling water for macaroni, a cheap aluminum fry pan of the same quality will be good for absolutely nothing.

Different materials are better for different things. Cast iron is not very good for a quick saute, but is spot on perfect for blackening fish or baking corn bread. Uncoated copper is perfect for zabaglione, but never get near it with a tomato. Etc.

Home Goods and Marshall's are probably the best places to get cookware. You can get all manner of quality and type there, from high end copper to lower cheap crap. Name brands and not name brands. The prices are excellent and you don;t have to worry about sets. Everything is a la carte and you can try it out for heft and balance.

Be mindful that some cookware will not work as well on that (beautiful!) vintage electric stove. You want dead flat bottoms that will not warp. Electric ranges cook by conduction, not convection. The more your burner and the pot bottom are in contact, the better will be the results.

Have fun shopping, and if you have any more questions after going through all those links you'll find, just ask here. Lots of knowledgeable people who love to share.

And welcome to C&B!! :hi:

[Tab]

6. HI

Welcome!

I agree about not buying sets. In reality, I think I use four pans/pots for 99% of what I do.

One was a little Le Creuset sauce pan (but I trashed it, but will replace it).

One is a um... four or 5 quart Le Creuset sort of "dutch oven" but I use it for everything from cooking pasta to rice to anything else.

One is a cheap little pot, mainly if I want to steam a tortilla or something.

The last is a non-stick saucepan, about 12 or so inches, with some high sides.

Between them, at for the stuff that *I* cook (meaning, I don't normally bake or anything, which would be a different set of stuff), they're almost all I ever use.

Finally, you didn't ask, but I'm just sayin'.. as far as knives, nearly everything I do is with either with a heavy Henckel pro chef's knife (they have different models, so you should really visit a store and heft the different ones and see what you like) or a Henckel pro paring knife. Some here like the Wusthofs better. Similar concept, though - just find a couple that are nice and that you really like. I also use these little $1 paring knives, but they tend to disappear down the dishwasher, but they're helpful. That's mainly it - two kinds of knives, three or four different pots. I mean, I own more than that, but those are basically all I normally use.

I used to have a nice selection of wooden spoons, but they've become chew toys for my dogs, so I now just buy the really cheap ones, because I'm tired of spending money to replace them only to have them chewed up two days later.

Oh, and a nice spatula never hurts either. That, and a couple of tongs.

- Tab

[NashVegas]

7. If There's a Marshall's Near You

Check out their kitchen clearance aisle - them and TJ Maxx - before you spend a dime elsewhere.

[hippywife]

8. I agree with Crisco...er Nash.

Check out Tuesday Morning, too, if there's one in your area.

http://www.tuesdaymorning.com/storelocator/storelocator.asp