Cookware Recommendation

15 August, 2020 | HTM

[HonkyTonkMan]

FReepers, it’s time to purchase a new cookware set. My current non-stick pan is chipping.

I have lodge cast iron pans for occasional use, but would like an everyday non-stick pan.

Any suggestions?

[Moonlighter]

I recommend open stock v whole set because select cookware is best suited for certain things and you won't end up with pieces you don't need/use. For a fry pan, check out the Made In brand french steel skillets, similar to cast iron without some of the drawbacks. Made in US/France/Italy

For good quality enamel on carbon steel pots/pans and dutch ovens look at BK they also have such roast pans and fry pans if you tend to do a lot of acidic cooking. Made in Europe

Good stainless steel and hard andodized cookware are another options. All Clad, Anolon, Calphalon and Cuisinart are among reputuable, although the latter two are m largely made in China.

[amorphous]

All-clad is tops alright - and American made. But, you can find cookware with the quality and glass lids (which are a must have, IMO) for 1/10th the retail cost of All-cad (what you mention and Calphalon). Most young couples starting out can't afford to spend 2 grand on a set of cookware. We've bought all three of our children stainless sets, and quality knife sets. Agree you tend to get a favorite pot or pan you hang on to, as you said. We use my dad's cheap thin stainless Walmart pan all the time and wouldn't think of parting with it for the heaviest $600 handmade stainless pot you can buy. I remember him every time I use it.

Our favorite pan is our Puck double handled sauce and saute pan with two loop handles. It's the one we grab most. Speaking of glass lids, we've broken many over the years. One even imploded while covering a cooling pot of potato soup. Nowadays, glass lids come with a hole to prevent this. We've been able to find replacement lids from Amazon for less than $20. We also have several woks, and they're stainless too.

My main iron cookware is my Blackstone grill (griddle). It gives me plenty of seasoning fun, if that's what one enjoys. I need to re-season it now, as a matter of fact. Though nothing tastes as good as what is cooked on it. :)

[amorphous]

Another mistake people make when cooking is having their heat much too high, which causes food to stick more readily.

You need a "smoking hot" pan for some foods like Chinese fried rice, fajitas, etc. Otherwise they will stick, and will not cook fast enough for meats and vegetables to get the sear and tenderness you're looking for. The steam creates a barrier between the food and cooking surface. Rice will literally bounce up and down at around 400 deg.

[Moonlighter]

I enjoy those reviews as well. The only downsode is it’s on a very limited amount of products and some really good items get passed over.

[Poser]

I hate the Lodge pans. They are so rough that no amount of seasoning can make them non-stick. I’m about to begin frequenting estate sales to find a smooth cast iron pan. The new smooth pans are about $200 for a 10-12 inch pan. I won’t pay that.

I have a set of 2 Emeril’s non-stick skillets that have worked well for about 8 years. I don’t know who made them, but I think I got them for under $50 for the pair at WalMart.

I inherited a nice set of Dansk stainless pots with laminated steel and copper flat bottoms. They are the best way to go for pan frying a steak. A bit of butter and heat to smoking hot and you can achieve steak heaven.
(finish in the oven for thick steaks)

[leaning conservative]

We received a Le Creuset deep casserole with a lid for a wedding gift. Absolutely love it.

[Moonlighter]

Stainless what I use the most too. The trick to minimizing sticking on stainless is to let it come to temp before adding stuff and then not cooking on too high a temp. Lots of online videos on how to ‘season’ stainless.

[leaning conservative]

Go find someone to beat you with a charm stick.......sheesh!

[Albion Wilde]

Do not get Calphalon or similar coated non-stick cookware if thyroid disease runs in your family, or if you are of Irish descent.

[amorphous]

The trick to minimizing sticking on stainless is to let it come to temp before adding stuff and then not cooking on too high a temp.

That makes sense. Especially with eggs, bacon, ham, and etc.

[Moonlighter]

Gave a set of tri clad stainless as a housewarming gift 15 years ago. Bought for $100 at Walmart. The quality is on par with the high end brands and they are still going strong all these years later. Downside is ‘made in China.’

[Chickensoup]

believe it or not, plain old copper bottom vintage Revere ware has held up well for the past forty years.

I recommend it.

[HereInTheHeartland]

I do put mine in the dishwasher and it is fine! A slight bit of oil when cooking the next time.
I do find it hilarious how people will react (and yes I was knowing I would tweak some noses!) when you mention putting them in a dishwasher!

[Moonlighter]

Try baking bacon. Brushing with syrup first makes it super yummy.

[BigpapaBo]

Griswold cast iron collector here.

I use cast for just about everything.

[FreedomPoster]

Steak: Sous vide to 130F, dry, light coat of olive oil, then sear outside on your grill side burner that you’ve used to pre-heat a large cast iron skillet. Goal is 650F (!!) measured with an IR gun thermometer. 45s a side.

[FreedomPoster]

> He was . . . running five miles a day on asphalt complaining about his knees.

Off topic from the thread, but the one that cracks me up are people who run on the edge of the road, instead of the sidewalk, so they can run on asphalt instead of concrete. Because that asphalt is so much softer than the concrete.

I’m here to tell you, the cartilage in your knees see them both as totally incompressible. And you’re more likely to get hit by a car running on the edge of the street pavement. THERE is a medical problem!

[Conservative4Life]

suggestions? we’ve tried many.

[Moonlighter]

Asphalt is a bit easier on the ms system than concrete but the main reason runners opt for roadsides is because they are generally more level/even and smooth than sidewalks so less risk of a stabilization injury (i.e. ankle roll, sole catch) or fall. Plus they avoid walkers. Granted, getting hit by a car would negate these benefits.

[Poser]

I’ve tried steak sous vide, but I don’t really like it. The Weber kettle wins every time.