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 Post subject: Pots and Pans
PostPosted: Sun Feb 16, 2014 2:22 pm 

Joined: Sun Dec 30, 2012 11:01 pm
Posts: 422
Location: ATL
I was once again reminded this morning of the differences in quality cookware. This of course is no surprise to most that frequent this forum or enjoy quality products in general. I replaced my 10yr old 10" non-stick skillet (Kirkland/Costco brand) a year or so ago with a Cuisinart MultiClad non stick that only sees things such as eggs and a rubber spatula. The ability to heat up quicker and hold that heat at a lower flame requirement continues to put a smile on my face. I've picked up a collection of specialty pots/pans over the years from stock pots, to cast iron fryers (still the best for searing IMO) and dutch ovens, but this little pan continues to put a smile on my face. I'm interested in what pot / pans the members here use. This is always an interesting discussion that I've not seen here yet.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 2:36 pm 

Joined: Sat Apr 28, 2012 12:44 pm
Posts: 87
Good idea to broaden the spectrum of discussion. You have to do SOMETHING with all of the stuff we chop up! I Have a collection of mixed cookware. Most of it came from Amazon. I used to watch closely for super sales on cookware and scored some great deals over the last 12 years. Recently I wanted to try enameled cast iron Dutch ovens but choked at the price for Le Creuset. I got a 6 qt Lodge form Amazon for about $50 vs $250+ for LC. Had a lot of trouble with the first two. The finish started coming off after a few weeks of use. I contacted them and they sent me a new one gratis. It too went south too early. This time they asked for me to ship the pot back to them for the R&D lab to check it out. They paid the freight so I was happy to do it. After a while-maybe two weeks?- I got another new pot. The enamel finish was a different colour that the previous two and it ahs held up wonderfully. I recently got a 4=1/2 Qt version also. Lodge ahs great Customer Service.
I also have several pieces of Multi Clad from Cuisinart. I got them when they first came out about 10 years ago. The sizes are different than they are now but that doesn't matter. I also have some Calphalon, both non-stick and Commercial Anodized. They have great customer service also and will honor the lifetime warranty on their products.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 3:18 pm 

Joined: Fri Mar 29, 2013 10:29 pm
Posts: 500
I too love cast iron. I have a good collection of Griswold and Wagner ware. The new cast iron does not compare to the vintage stuff. I have a few pieces that belonged to my great grandmother.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 3:20 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 661
Location: Minneapolis, MN
I have one VERY good non-stick calphalon 10inch skillet

rest is a mix of All-Clad that I buy on sale and cast iron.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 3:34 pm 
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Joined: Sun Oct 21, 2012 1:34 pm
Posts: 339
Well if this thread gains some momentum, I can definitely add some expertise. I could easily stock an entire commercial kitchen with my collection.
Primarily I use Calphalon One anodized aluminum cookware. I have both non stick finish, and regular anodized. I have just about every piece they made.
11” Square Griddle, 12QT stock pot w lid, 10" International Griddle , 11” Chefs Skillet,4 1/2 Qt. Sauce Pan ,3 ½ Qt. Sauce Pan ,12” fry pan, 10 inch fry pan, 3 QT Chefs Pan 8” fry pan 10” omelette pan, 4 QT Casserole Pan,1 ½ Qt. saucepan, 8 Qt. Stock Pot w insert, 6 ½ Qt Stock Pot w insert 3 Qt. Shallow Sauce Pan 2 Qt Saute Pan 7 QT Sauteuse, 2 ½ QT Sauce Pan, 1 1/2 qt. sauce pan, ¾ QT Sauce Pan Calphalon Unison 3 QT Saute Pan

Although I am not a big fan of stainless steel, since it it a lousy heat conductor, I do have an All Clad anodized pan with a stainless steel interior.
My favorite pans are my 4 De Buyer mineral iron pans. These have to be seasoned like cast iron pans, once seasoned they are pretty much non stick. They are wonderful for searing meats. I also use them exclusively for saute mushrooms, onions, and peppers. Fabulous!
Cast Iron, and Enameled Cast Iron. These are indispensable as well. I have a few Le Creuset pieces, a large skillet, a Marmatout, small Dutch oven, hot chocolate pan, grill pan with folding handle.
Also have a 3.5 qt Lodge, a 5.5 quart Calphalon, and a 7 quart Uniware enameled cast iron Dutch ovens.
And let's not forget good old regular cast iron cookware!
Fry pans:#3 Griswold,#5 Lodge,#7 Erie,#9 Erie,#10 Lodge,#10 Lodge Lid,#12 Erie,and a 51/2 qt. Griswold Dutch Oven
I am a big fan of Emile Henry cookware. I use the Flame series which can be used on the stove top or in the oven.
I have a couple of smaller dutch ovens, a small griddle, and their new 14 inch pizza stone, best pizza stone I have ever used.
And last, but certainly not least are my French hammered copper pans:
Baumalu 11 inch fry pan ,Baumalu 8 inch sauce pan,Baumalu 1 Qt sauce pan,Baumalu 2 Qt sauce pan,Baumalu Large Windsor Pan Baumalu Small Windsor Pan Baumalu gravy pan
This is most but not all of it.
Years ago when I first started collecting, I had a Calphalon 3 qt saute pan and the non stick finish started flaking off. I sent it back to Calphalon and they sent me a new one, no questions asked. I then promptly sold it at a yard sale, as I had already upgraded my collection to Calphalon One. I have never had to send any of my Calphalon One pieces back.
I just hope I never have problems with any Le Creuset pieces, because their customer service is horrible.
If anybody has any cookware related questions I can and would be happy to answer questions.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 3:59 pm 

Joined: Thu May 10, 2012 9:21 pm
Posts: 470
Debuyer for fry, grandmothers cast iron for skillet, all clad for everyday sauce pans, vintage copper no name for candy and enamel cast for stews and stocks.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 4:28 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1829
All-Clad: 2x 10" skillets; 12" skillet; 12" saute pan; 2qt sauce pan; 3.5 or 4qt (can't remember) sauce pan
Cheapo stainless 8qt stock pan
Costco brand enamel cast iron dutch ove
Costco brand enamel cast iron saute pan
8" cast iron skillet; left at my current house by the last owner, was rusty and crusty. I sanded down to bare metal and re-seasoned.
8qt cast iron dutch oven, bought new.
cast iron griddle pan; also left at my current house by the last owner, also sanded down to bare metal and re-seasoned.


Like miller, I have been transitioning to All-clad by buying seconds and sale items. I like that I can scour them and put them in the oven. The Enamel cast iron is awesome, but mine has scratched up pretty easily and I wonder if I should have invested a bit more. The cast iron stuff is used all the time for frying, nothing works as well. I am currently shopping for some non-stick stuff for egg dishes and other delicate items, but haven't decided what to buy yet. I recently threw away/sold all out pots and pans, they were all non-stick and scratched and flaking.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 4:32 pm 

Joined: Thu Jan 30, 2014 10:57 pm
Posts: 152
Calphalon, cast iron (vintage Griswold, new Lodge, Mexican no-name, all good for me) and a couple of pieces of Le Creuset found at estate sales.

Trying to figure out how to steal my dear mother's enormous copper collection. She uses it for decoration.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 5:31 pm 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
Lodge cast iron is not very good. Old Griswold or Sidney is best...Le Creuset is nice too, but you do have to be careful with the enamel a little.


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 Post subject: Re: Pots and Pans
PostPosted: Sun Feb 16, 2014 6:04 pm 

Joined: Thu Feb 06, 2014 1:51 am
Posts: 60
Another one for De Buyer. Also, for enameled cast iron, Lodge is pretty solid and WAY cheaper than Le Creuset.


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