In the kitchen again - pots and pans

Bob Marino

Bob Marino

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  Continuing the culinary threads, what about pots and pans?

  I know there's a zillion to choose from. And if truth be told most of us don't need all that many of them and if you look around there are bargains and a half to be found.

  I have an older set of AllClad - which serve their purpose, though some of the newer ones I have are much better. I have a couple of their nonstick pans which I really don't care for. I bought that Copper looking non-stick ceramic pan that's advertised on TV for $20.00 and like that one better. I like Le Crueset for stews and risottos. Of course a trusty old cast iron pan gets used a lot.

I have an 8" copper French fry pan that I am waiting to try out. But my favorite pan is the William's Sonoma's  "Essential Pan" -https://www.williams-sonoma.com/pro...a|ws-thermo-clad-stainless-steel&isx=0.0.1497
It's extremely heat reactive, cooks/fry/sautes evenly and is large enough for most portions I'm working with.
 
Early on, I figured if my wife - A gourmet chef - Wanted to do the cooking -
The least we could do is buy her top of the line “good ‘tools’”.
So... Years ago -
When mac and cheese, bologna and PBJ’s were no longer the mainstays of our budget -
We started buying All-Clad’s LTD Series.
(Not uncoincidently - This was right about the time I started my Festool collection.) [smile]
She has her “tools” - I have mine.

I also made an All-Clad list for our adult kids - Who are always looking for gift ideas.
Eventually, we pretty much acquired almost every kind and size of pot, frying pan, sauce pan, wok, cake pans, roasting pan, cookie sheets, griddles, etc., available.
She loves ‘em - And uses ‘em every day...
Except when she “cooks with our MasterCard” (chef’s nights out at local eateries). [wink]

Newest addition: Instant Pot Ultra 6 Qt Programmable Pressure Cooker.
And YES Bob...
I wish we’d have hung onto that old cast iron skillet. The cast iron dutch oven, too. [sad]
 

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I use Lodge cast iron, All Clad pots and pans and Kaiser backing pans.

Tom
 
rvieceli said:
Here's a shot of my kitchen. You might notice that I'm rather fond of All-Clad as well. Although for a non stick skillet I'm currently using this one from (gasp) Walmart.
https://www.walmart.com/ip/Tramontina-10-Commercial-Non-Stick-Restaurant-Fry-Pan/20665942

For Dutch ovens I prefer Staub over Le Crueset. I like Staub's matt black interior much better than the light Le Crueset interior.

Ron
Click to expand...

Nice looking kitchen, Ron.

I've been looking at the Staubs. they are certainly aesthetically nicer than the LC's, but I have enough of them, so another enameled cast iron pot would be redundant. I have chipped a couple of them and one was replaced since it cracked. Is the black interior functional?
 
Another vote for All-clad pots and pans and Lodge for cast iron. I like the T-Fal Professional non stick frying pans. We primary use them for eggs, they last us about three years.

John

Edit to add: the T-Fall professional series pans.
 
Started out with all the cheap stuff years ago of course. Started buying Calphalon when I became an adult (sort of). We still have some Calphalon but I don't buy anymore.
Love the old All Clad LTD series, wish they still made it the same. Wife got a full set of the All Clad copper core for our 10th wedding anniversary. She doesn't use anything else anymore. If you can afford it the copper core all clad is the way to go. I wouldn't recommend the all clad non-stick series though. We bought one, its somewhere in the house doing something.
If you like Le Creuset I would suggest looking into Staub. We have a few of both and I prefer the Staub.
Yes cooking tools aren't all that much different than Festool, just a different arena.
 
rvieceli said:
For Dutch ovens I prefer Staub over Le Crueset. I like Staub's matt black interior much better than the light Le Crueset interior.
Click to expand...

Concur wholeheartedly!  The dimples inside the top drop condensed juices right back on what is being cooked, almost eliminating the need to baste.  Le Creuset domed tops let the condensed juices run down the sides, and don't help to keep things moist and properly basted. 
 
Great idea starting a new thread for cookware.

Our primary set of cookware is a Kirkland brand Hard Anodized set that I got from Costco 10 years ago.  It's pretty beaten up and it's definitely lost its non stick properties, but we still use it.  At one point, Costco sold just a little 2 piece skillet set we bought to replace the 2 worn out skillets that came with the original set.  I originally got the set because it was relatively cheap - probably around $150 at the time for I think a 15 piece set.  Being inexpensive meant I could feel comfortable really using and abusing the set - I didn't need to worry about babying it.  I'd like to get a new set, but the design and shape of the pots and pans isn't as good as the set I got in 2008.  Here's a link to the current set:https://www.costco.com/Kirkland-Sig...15-piece-Cookware-Set.product.100290381.html.

Here's a list of most of the cookware that we own including links to help visualize if anyone was interested:


There are a few other pieces of cookware that I'm probably forgetting.

I think my favorites out of all those are the 12QT Multicooker, the Hello Home pans, 9QT Le Creuset, 8QT All-Clad Dutch Oven, and the 12.5" Swiss Diamond Fry Pan.  The large chicken fryer pan that came in the Kirkland set is always super handy when you need to cook a large amount of something.  I wouldn't mind picking up a whole set of Swiss Diamond cookware, but it's very expensive.  We love going to the Williams Sonoma Outlet Store.  If you time it right (like tomorrow, 4th of July sale) you can find some good deals on individual pieces.  This is where we picked up the 12.5" Swiss Diamond Skillet, the 8QT All-Clad Stock Pot, and the Scanpan Dutch Oven.  The best part is that you can piece-meal different pots and pans so you can get exactly what you want/need and not be stuck with something that you'll never use - like maybe a grill pan or some awkwardly sized pot that's just not that useful.

While not a pot or pan per se, we also have a Cuisinart Electric Pressure Cooker:https://www.cuisinart.com/products/specialty_appliances/cpc-600/ and an All-Clad Electric Griddle:https://www.healthyhomeandkitchen.c...-skillets/all-clad-99014gt-electric-griddle/.  I sometimes wish the griddle didn't have a nonstick surface so I could use a set of metal spatulas like you'd see being used on a commercial flat top like at a diner.  In the future I may like to get this all metal top:https://www.surlatable.com/product/PRO-3221900/, but it's quite a bit more expensive than the All-Clad even when it's 20% off.  The pressure cooker is great for pretty easy and fast 1 pot meals.  My only complaint about it is that it's a bit small (only 6QT).  I absolutely love the All-Clad Griddle.  It's awesome for making breakfast and steak and cheese and just about anything else you can think of.

America's Test Kitchen recommended T-Fal Professional Series skillet.  They said that no matter the manufacturer, all non stick coatings in pans will eventually fail - so you should buy a relatively inexpensive non stick pan and just toss it when it starts to stick or the coating starts to flake off.

 
I have mostly All Clad and the cheap $20 on sale for three sizes Costco Teflon pans that are disposable.  Recently bought a few Mauviel black steel pans to try out.  Once seasoned they work very well.  Really like their crepe pan.  Also like the single induction burners you can plug in anywhere.  Since my stove is on other side, I can now face guests that are waiting for their crepes.

IMG_2488-M.jpg


Consider setting an alert at slick deals site for All Clad or any cookware you’re interested in.  Lots of deals and discounts come up for these.  There’s also the All Clad outlet that has sales periodically on seconds, near perfect pieces. 
 
I make crepes by having an All Clad frying pan upside down over the burner (gas), pour the batter until it just flows down the edge of the pan, count to 60, lift off with a fork along the crepe edge. They’re paper thin and easy to remove this way.

Tom
 
So mini-poll.  Polished or Brushed outside?  I have brushed, figured it would age nicer (with grace).
 
GoingMyWay said:
America's Test Kitchen recommended T-Fal Professional Series skillet.  They said that no matter the manufacturer, all non stick coatings in pans will eventually fail - so you should buy a relatively inexpensive non stick pan and just toss it when it starts to stick or the coating starts to flake off.
Click to expand...

I don't disagree with them, but there are caveats to this.  The coatings are getting better and more durable, so the base statement is slowly becoming less true.  I think a better way to phrase it is "no matter how expensive the non-stick pan, eventually it's owner will stab it with a metal utensil, so just buy cheapie".  I didn't want a lot of non-stick for concern of it holding up, so I just own 2, both have held up well, but I also make sure not to hit it with metal.  Closest call was one accidentally go left on a stove set to high for a while, there is a strange little dark spot now, but still holds up just fine. I'm more willing to buy more non-stick now.  But still, not going start thinking I can sear a steak in a nonstick.
 
One large All-Clad for general cooking, one T-Fal non-stick, replaced every so often, two Lodge skillets—one large for frying, one small for cornbread—a LC Dutch oven, a LC sauce pan,and an Instant Pot (two, actually, but that's another story).

Those are the mainstays, but there are a bunch of odds and ends, to include a copper cataplana, that I've yet to use. Maybe this is the year.

My one want at this point: a good wok. Any suggestions?
 
My vote for the poll—-what ever our children get ME for Christmas (my wife, their mother is not allowed to touch the All Clads or Schmitt Brother knives).

Tom
 
DeformedTree said:
So mini-poll.  Polished or Brushed outside?  I have brushed, figured it would age nicer (with grace).
Click to expand...

I was really attracted to the brushed finish of our 8QT All-Clad Stock Pot.  It seemed less showy to me and easier to maintain, but having said that though - I'm not concerned about trying to have a consistently matching style of cookware.  Brushed gets my vote in any event.

DeformedTree said:
I don't disagree with them, but there are caveats to this.  The coatings are getting better and more durable, so the base statement is slowly becoming less true.  I think a better way to phrase it is "no matter how expensive the non-stick pan, eventually it's owner will stab it with a metal utensil, so just buy cheapie".  I didn't want a lot of non-stick for concern of it holding up, so I just own 2, both have held up well, but I also make sure not to hit it with metal.  Closest call was one accidentally go left on a stove set to high for a while, there is a strange little dark spot now, but still holds up just fine. I'm more willing to buy more non-stick now.  But still, not going start thinking I can sear a steak in a nonstick.
Click to expand...

Their recommendation for T-Fal was several years ago so I'm sure the coatings have gotten better.  Still, I don't think it's just a matter of avoiding metal utensils in and of itself.  Even if you only used wooden or plastic utensils - heat damaged and broke down the non stick coating.  Certainly very high heat absolutely destroyed the coating in no time, but I think even lower more moderate temperatures was slowly eroding the non stick properties.

Dogberryjr said:
My one want at this point: a good wok. Any suggestions?
Click to expand...

I failed to mention in the earlier post that we also have a wok.  Ours is very cheap and I got it from a restaurant supply house.  I think it was $15 or $20.  I just had to go through the process of burning off the nasty coating that came from the factory and then season the wok.
 
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