Foo - Cooks of Foo- what cookware?

Its time to upgrade my hand-me-downs, so I'm in the market for a set of cookware. For you gourmet people, I'm looking in the <$200 mark for a set, so all-clad is out of the deal.

I'm wondering- nonstick v. stainless?

Any brand recommendations or details I should look for?

Here is what I use.

http://static.flickr.com/91/221391644_c634be22f4_o.jpg

I never have cared for non-stick because the teflon always ends up peeling off and in your food.

This Macy's set (http://www1.macys.com/catalog/product/index.ognc?ID=412756&PseudoCat=se-xx-xx-xx.esn_results) is fairly good.

I'm wondering- nonstick v. stainless?



I use my nonstick and my stainless equally..with only a $200 budget, I would get a few great pieces of each..instead of getting one whole set of ok quality stuff....that's my opinion anyway

Here is what I use.

http://static.flickr.com/91/221391644_c634be22f4_o.jpg

Now that the meat is a little cooked it is time to add the potatoes to that stew.

I use my nonstick and my stainless equally..with only a $200 budget, I would get a few great pieces of each..instead of getting one whole set of ok quality stuff....that's my opinion anyway
How do I decide which pieces should be what? Stainless stock pot, nonstick pans?

Ho do I decide which pieces should be what? Stainless stock pot, nonstick pans?

I have stainless stock pots and both stainless and nonstick pans, IMO it's better to have your pans in both seeing that you use them more...and in my experience...the teflon doesn't come off as long as you don't put them in the dishwasher...wash them by hand and they'll last a long time

yardsale revereware ftw!!!

http://www.tias.com/stores/coppertonlane/pictures/6901a.jpg

plus a cast iron skillet

https://www.dvo.com/newsletter/monthly/2008/october/images/skillet.jpg

All of these should be <$1 per pot (yardsale)

(but I'd buy them all new if I had to)

yardsale revereware ftw!!!

http://www.tias.com/stores/coppertonlane/pictures/6901a.jpg
haha that is what my mom has. Frankly, I think cleaning the copper is a PITA.

I'd like a nice, matching set though- I've had my share of hand-me-downs.

How do I decide which pieces should be what? Stainless stock pot, nonstick pans?

If you are going to piece it together, A cast iron skillet, a Le Creuset Dutch oven, and Calphalon everything else.

If you are going to piece it together, Calphalon everything and a cast iron skillet.I have seen a lot of Calphalon at TG Maxx/Marshall's, and considered collecting pieces over time. Even there, that stuff would extend my 'budget', but at least over time instead of one $400 CC swipe.

haha that is what my mom has. Frankly, I think cleaning the copper is a PITA.

I was going to say it's stainless on the inside but then I realized you intend to clean the outside!

Now that the meat is a little cooked it is time to add the potatoes to that stew.

I make them eat the rest of the ingredients before they get in. When I see potato's in the water, I know it is done................

haha that is what my mom has. Frankly, I think cleaning the copper is a PITA.

I'd like a nice, matching set though- I've had my share of hand-me-downs.

then my advice is to get married and register for a complete new set :) ..sets worth a damn are expensive

and I might be the only person who doesn't use the cast iron skillets that I have...

We've got a couple of all-clad pots that cost more then $200 each. Wife and I are foodies though. :p

Never mind the non-stick. Stainless is good.

If you have one nearby, Costco has some nice stainless sets. Or did, the last time I looked.

I'm a firm believer that you need to hold cookware in your hand before buying, checking for weight, balance, etc. I have a full set of All-Clad, which I very highly recommend, but it's not perfect, at least for me. For one thing, the so-called "saute pan" has high vertical sides, meaning that you can't really saute in it (not with a classic wrist-flip, anyway), and the balance on this pan isn't great (for me, but maybe that's because I have small hands). I have supplemented the set with a few pieces from Calphalon- for some things I really like the hard anodized steel, although I wouldn't want that to be my entire set.

But that said, I'd recommend that you look into the Cuisinart stainless set- about $115 at Amazon (http://www.amazon.com/Cuisinart-Classic-Stainless-Steel-10-Piece-Cookware/dp/B00008CM68/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1253732447&sr=8-1).

Also, you might find it helpful to hang out at your local Tar-jay and just play with a bunch of different pieces, from sets and from open stock.

To underscore vtjim's post- skip the non-stick. A well-cured cast iron skillet will do the trick, and when it's right you can fry an egg on it with minimal fat. And, you won't kill any parakeets :).

If you are going to piece it together, A cast iron skillet, a Le Creuset Dutch oven, and Calphalon everything else.

My current lust item.

then my advice is to get married and register for a complete new set :):notamused: thats what my mom said about the kitchen aid mixer.

which i went and bought for myself since she would rather give me cash and stuff I don't need for xmas.

We've got a couple of all-clad pots that cost more then $200 each. Wife and I are foodies though. :p

Never mind the non-stick. Stainless is good.

If you have one nearby, Costco has some nice stainless sets. Or did, the last time I looked.
yeah, I think I am relegated to stainless stee at my pricepoint, otherwise I will likely run into the teflon-in-food issue in a couple years.

i would love all-clad. until i get settled in a permanent home (i.e. not renting/moving every 12-months), I'd consider the investment.

http://media.techeblog.com/images/shoppingcartgrill.jpg

We have a bunch of assorted items, but I'll tell you what my wife uses most (and we cook dinner almost every night), on a smooth-top electric stove:

large cast iron skillet
medium cast iron skillet
small non-stick pan for eggs (with plastic spatula)
large steel pot, nothing fancy, no idea what the brand is

not very often:
cast iron dutch oven for stews, but that's not that often
small steel pot similar to what Hardy pictured above, for small pasta dishes and gritsI do have a very nice egg pan and wok, the only 2 things I saved when I moved back from Denver (everything else went to Goodwill)

I definitely think a cast iron skillet is going on my must-have list.

Court and I cook in the same style it appears.

http://www.desktopped.com/wp-content/uploads/2009/08/grill.jpg

Court and I cook in the same style it appears.

http://www.desktopped.com/wp-content/uploads/2009/08/grill.jpg

Do you prefer truck antennae or old umbrellas for your skewers?

I do have a very nice egg pan and wok, the only 2 things I saved when I moved back from Denver (everything else went to Goodwill)

I definitely think a cast iron skillet is going on my must-have list.

if you're ever in Charlotte, you can come get mine...I never use them

I have the calphalon tri-ply 13 piece set (http://www.amazon.com/Calphalon-Tri-Ply-Stainless-Steel-13-Piece-Cookware/dp/B0006U655S/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1253733076&sr=8-1). $379 isn't a bad price, its usually $400 and I rarely see it on sale. The stainless steel is inert to acidic food ingredients like tomato sauce. Aluminum is not. I preferred the handles on the calphalon to the all-clad. I don't use the pasta strainer much anymore, I find it easier to dump pasta into a collander in the sink then throw it back in the pan. If you're going to put it straight on a plate instead of the pan, it might be nice (I make a pound at a time for just me).

Eggs might stick to the pan. I just throw some water in them and soak till the next night. A nylon bristle brush or even a sponge will clean it up quickly then.

I had an ex-girlfriend comment about getting married for the registry gifts... but I'm running out of things to put on there :)

truck antennae

and everyone knows. it's meat or nothing
http://www.youtube.com/watch?v=_w9H5rDA2RQ


truth be told, i lived two years+ with just one pan and a skillet.

Cast iron cookware can be used for lots of things. I throw mine in the oven to braise, roast and broil things. I've also used it for baking cakes by lining the bottom w/ foil (didn't have baking pans or a mixer, but I did have a cast iron pan and a drill, a wisk and duct tape.) Lodge makes good stuff so go w/ a cast iron pan and a covered dutch oven. Bed Bath and Beyond has 10" and 12" skillets packaged together for $50 (at least mine does) so those'll serve you well until it's time to replace them. Add 2-4 pots of various sizes and finishes (stainless or non-stick) and you're set.

truck antenae or straightened out wire hanger.

Might I suggest going to a chef's supply store? You will find industrial strength alluminum core, stainless steel cooking surface pots and pans for a fraction of what you will pay at Macy's. I use Calphalon alluminum cookware (registry 14 years ago) but if and when I replace it I will stick with stainless with a copper or alluminum core (for the heat transfer). I do not like the hard annodized alluminum since I use a lot of acidic ingredients when I cook, so the pans "silver". I have already had them replace my stock pot 2 times!

In short:
+100000 on the cast iron skillet (the most used piece of cookware in our house) Just don't use soap and keep it conditioned
A 10-12qt stock pot--I love my LeCruset but they are pricey
2 saute pans of various sizes
I use my casseroles a lot-but they are cheap corningware.
I would never buy anything except a skillet in non-stick and the skillet is only used for pancakes.

Hard anodized is the way to go for durability of the surface, ease of cleaning and well controlled heating. Haven't seen Magnalight around for ages, but we have a 20 year old set, and if I did find some pieces available, I'd grab a couple more. It does "silver" after a number of years, but so what?

From what I've gotten recently, I'm impressed with the non-stick coating on Wearever, and Calphalon - which means, if you're careful and you cook 5-10 meals a week, it could last for 3 years.

truck antenae or straightened out wire hanger.

am I going to make the abortion joke or are you.

Hard anodized is the way to go for durability of the surface, ease of cleaning and well controlled heating. Haven't seen Magnalight around for ages, but we have a 20 year old set, and if I did find some pieces available, I'd grab a couple more. It does "silver" after a number of years, but so what?

From what I've gotten recently, I'm impressed with the non-stick coating on Wearever, and Calphalon - which means, if you're careful and you cook 5-10 meals a week, it could last for 3 years.

When the pans silver, they are now standard alluminum pans and canleach alluminum into your food. It can make dishes "off-tasting" especially if you use a lot of tomatos or citrus juices when you cook. Calphalon will replace any "silvered" pan free of cost:thumb:.

am I going to make the abortion joke or are you.

I think we should both avoid that one.

Court and I cook in the same style it appears.

http://www.desktopped.com/wp-content/uploads/2009/08/grill.jpg

The original 386 machines did run pretty hot.

Its time to upgrade my hand-me-downs, so I'm in the market for a set of cookware. For you gourmet people, I'm looking in the <$200 mark for a set, so all-clad is out of the deal.

I'm wondering- nonstick v. stainless?

Any brand recommendations or details I should look for?
I was discussing this with Mill Creek (a real foodie) recently. I've had nonstick Calphalon for about 5 years. They've been pretty good, but there are two major problems with them (and I think all "quality" nonstick cookware).
1. They aren't diswasher safe, so you have to wash by hand always.
2. They don't hold their nonstick power that well if they get heavy use. My main 8 or 9" frying pan doesn't really have any nonstickability any more.

So, I did research on stainless as that was my plan. I was set with all-clad as my choice. I was talking to Mill Creek about it (he hangs out at a few foodie type forums) and he said he'd heard a lot of great things about Sitram stainless cookware. Many on those forums claim the Sitram is as good as all-clad for about 1/2 or so the price. It's a brand they sell at some Costco stores. There are two levels, professional and commercial. They sell the professional at Costco, but I want the commercial. I plan to get one pan to try out and if I like it, I'll build up a set.



I never have cared for non-stick because the teflon always ends up peeling off and in your food.Not if you get "real" nonstick. Real nonstick is not teflon coated. Hard anodized aluminum nonstick does not peel.

http://content.costco.com/Images/Content/Product/208782.jpg

The Costco $ 199 stainless cookware set for the win: http://www.costco.com/Browse/Product.aspx?Prodid=11257108&whse=BC&Ne=4000000&eCat=BC|89|56625&N=4017652&Mo=29&No=6&Nr=P_CatalogName:BC&cat=54916&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&topnav=

http://content.costco.com/Images/Content/Product/201384.jpg

Or if you like anodized aluminum (I do not), the $ 180 Costco set: http://www.costco.com/Browse/Product.aspx?Prodid=11223005&whse=BC&Ne=4000000&eCat=BC|89|56625&N=4017652&Mo=29&No=7&Nr=P_CatalogName:BC&cat=54916&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&topnav=

http://content.costco.com/Images/Content/Product/208782.jpg

The Costco $ 199 stainless cookware set for the win: http://www.costco.com/Browse/Product.aspx?Prodid=11257108&whse=BC&Ne=4000000&eCat=BC|89|56625&N=4017652&Mo=29&No=6&Nr=P_CatalogName:BC&cat=54916&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&topnav=costco seems to be the place of mention here today, looks like I'll be looking into a membership.


I was discussing this with Mill Creek (a real foodie) recently. I've had nonstick Calphalon for about 5 years. They've been pretty good, but there are two major problems with them (and I think all "quality" nonstick cookware).
1. They aren't diswasher safe, so you have to wash by hand always.
2. They don't hold their nonstick power that well if they get heavy use. My main 8 or 9" frying pan doesn't really have any nonstickability any more.

So, I did research on stainless as that was my plan. I was set with all-clad as my choice. I was talking to Mill Creek about it (he hangs out at a few foodie type forums) and he said he'd heard a lot of great things about Sitram stainless cookware. Many on those forums claim the Sitram is as good as all-clad for about 1/2 or so the price. It's a brand they sell at some Costco stores. There are two levels, professional and commercial. They sell the professional at Costco, but I want the commercial. I plan to get one pan to try out and if I like it, I'll build up a set.


Not if you get "real" nonstick. Real nonstick is not teflon coated. Hard anodized aluminum nonstick does not peel.I tend to hand wash all my pots & pans regardless (take up too much room in the diswasher). I'll add the brand Sitram to my radar, though!

One option is to buy open stock on something like All-Clad and slowly build up to
a full set. we bought some smaller 'Try Me' All Clad items ( 1qt saucepan and 8inch frypan) for
$19.95 each.

Jeff, good call! and I prefer 14 gauge straight spokes for skewers.
Marty

Not if you get "real" nonstick. Real nonstick is not teflon coated. Hard anodized aluminum nonstick does not peel.

I still prefer Calphalon's regular anodized surface to the non-stick surfaces.

I think we should both avoid that one.

okie dokies

I try to be awake for two hours before I start offending people

One option is to buy open stock on something like All-Clad and slowly build up to
a full set. we bought some smaller 'Try Me' All Clad items ( 1qt saucepan and 8inch frypan) for
$19.95 each.

Jeff, good call! and I prefer 14 gauge straight spokes for skewers.
Marty
building up might be an option-- if I hadn't discarded all my old stuff. :o

I still prefer Calphalon's regular anodized surface to the non-stick surfaces.I never tried their regular surface....but like I mentioned above, their nonstick does stick after a while. My skillet is virtually useless anymore....everything sticks now.

All Clad, stainless. Love the stuff! I do have 1 non-stick, but I don't use it often. My cast iron pan gets used more than the non-stick. But the All-Clad stuff gets used a LOT!

I have 1 Calphalon pan, and I hate it.

Cuisinart hard anodized non-stick makes a good set of pots for your budget. I've been using mine for about 6 years now with no scratches or anything like that. Just my $.02. See some of my cooking threads and you will see them in action.

I had a small anodized aluminum pan, that the anodizing wore off. (yes, I do use the dishwasher, almost exclusively) I tossed it.

We have a set of relatively inexpensive stainless saucepans, and soup pot. Pretty heavy duty with an aluminum base. Got them at a department store. Around $125-150 I think.

I buy a couple of calphalon non stick sautee pans periodically. They are usually sold as a set at BB&B for around $50. When they wear out I replace them.

The issue of stainless vs. hard anodized is a question of cooking style. If you like making sauces with the fond (pan gravys, etc.) stainless is superior. If you want ease, virtual nonstick and high heat tolerance, then hard anodized.

Don't let my wife near your well-seasoned cast iron skillets. She washes them with soap.

Hell, just don't let my wife anywhere near your cookware. She'll eventually burn something in it and ruin it forever.

Don't let my wife near your well-seasoned cast iron skillets. She washes them with soap.

Hell, just don't let my wife anywhere near your cookware. She'll eventually burn something in it and ruin it forever.

Blasphemer!!!

The issue of stainless vs. hard anodized is a question of cooking style. If you like making sauces with the fond (pan gravys, etc.) stainless is superior. If you want ease, virtual nonstick and high heat tolerance, then hard anodized.
I think this is my answer. I do not need non-stick for 90% of my cooking- and the few things I might, I already have decent pans (small fry pan, wok). So, SS it is, then.