I love to cook, and I am shopping for some cookware for my personal use once I get out on my own. I have been looking at Amazon mainly, since they seem to be the retailer behind many of the other sites I've found.
My brother gave me a Calphalon everyday pan for Christmas, and I really like the look and feel of it. I haven't actually used it yet , so I don't have a complete opinion yet. It is hard anodized as opposed to nonstick or stainless. This is the set I have my eye on. It's not cheap, but I don't really want cheap.
I'm thinking nonstick is a bad idea, as I hear that the coating isn't very good for you when it inevitably flakes off.
Any comments about this or any other brand/construction are much appreciated.
Posted by ClaudiaTherese (Member # 923) on :
My very favorite stuff (expensive, but lasts forever, unlike the modern non-stick items, which -- as you comment -- inevitably wear down and flake off) is Le Creuset enamelled ironware. I was lucky enough to find a small set for insane price of $40 at a thrift store, and I was totally sold with the first use. Got to use a full set when at a friend's, and I was in heaven.
Posted by Kwea (Member # 2199) on :
I really like my Circulon cookware, it is hands down at LEAST as good as they claim it is, which is rare. Posted by ketchupqueen (Member # 6877) on :
Le Creuset! But, um, try to find it used (got mine at a garage sale for $25); it's as expensive as heck. And a couple of cast iron skillets. A big stainless steel stock pot and maybe a couple of other stainless steel pans. (I'm a big fan of variety.) Get a roaster while you're at it. And some Corningware. And also one or two non-stick skillets, just because there are things you can do with them that others just can't do-- just never use them on heat higher than med-high.
And get yourself some good knives. I know a guy who sells them... Posted by Swampjedi (Member # 7374) on :
The Le Creuset stuff really is too expensive for a recent grad with no income. Looks good though. Maybe I should go check out the thrift stores around Atlanta. I'm also going to take a look at the Circulon brand, which I have seen several times on Amazon.
Honestly, I'm shooting for a "My First Kitchen" set that won't fall apart on me in a year.
KQ, I made the embarassing mistake of buying a Farberware knife set a few months ago. It's sitting here awaiting use, and I am constantly reminded of how bad a purchase it was. I bought a Chicago 8in chef and 6in Santoku for everyday use, and I've been quite happy with them. I do love knives though... so perhaps I can be persuaded. Posted by Dagonee (Member # 5818) on :
Cast Iron skillet - try the Lodge Logic line. Cheap, good for almost anything except sauces which need a nonreactive pan, and dar near indestrictibloe unless you wash it with soap.
Posted by Tante Shvester (Member # 8202) on :
For your stock pot, get any big cheap pot. Your money is wasted on a high-end one. You want your saute pans and sauce pans to be the good stuff. Like Dag said, cast iron is swell, and lasts and lasts. You can cook in it on the stove, and then go and put it in the oven, too. Cornbread comes out best when made in an iron skillet. Oh! The crustiness!
Posted by Swampjedi (Member # 7374) on :
Amazon has the Lodge Logic stuff cheap. Cool, thanks Dag!
Tante, I had a feeling that the saute/sauce were the ones I wanted to spend the cash on. Thank you for the confirmation.
Posted by Dagonee (Member # 5818) on :
Try to avoid pans that are not oven safe.
For stockpot, thick bottom is good for heat retention, but this does not require high end.
You want it taller rather than wider, too. Ideally, the entire bottom should be on the burner.
Posted by Bob_Scopatz (Member # 1227) on :
If you get cast iron, make sure you do the break in seasoning like they tell you to in the instructions. I have a cast iron wok that is so well broken in that it is essentially a non-stick pan and will never rust. I clean it with oil and a wooden wok-cleaning wisk, then oil it lightly after every use and it is my favorite pan.
I have another cast iron pan that wasn't broken in properly (not my fault), and it's a complete frustration to use, and if I look at it sideways I have to scour the rust out of it and try to reseason it...again!
For production stuff, the high-end Calphalon is fantastic, IMHO.
Posted by plaid (Member # 2393) on :
Thrift stores and garage sales are always great places for picking up cheap-but-good cast iron pans.
Posted by Dagonee (Member # 5818) on :
Oh, for seasoning, use shortening, not oil. It's more highly refined and less stinky.
Alton Brown has all the instructions you need.
Posted by Swampjedi (Member # 7374) on :
I'm not sure that I'm ready to dive into the cast iron world - maybe I should get one pan and learn a bit about it first?
Thanks for all the advice, everyone. Keep it coming! Posted by Bob_Scopatz (Member # 1227) on :
Dag...
Is there a way to start an old cast iron pan over from scratch? I was thinking I would just clean it really well, and do it as if it was a new pan. But the cleaning might take more than just soap and elbow grease.
Who is Alton Brown?
Posted by Swampjedi (Member # 7374) on :
I have been reading on how to clean cast iron (from collectors) here .
Can't say that it looks fun... but honestly, the teflon nonstick scares me a bit.
Posted by dkw (Member # 3264) on :
Who . . . is . . . *faints*
Posted by Swampjedi (Member # 7374) on :
Ain't that the truth. Posted by Dagonee (Member # 5818) on :
quote:Is there a way to start an old cast iron pan over from scratch? I was thinking I would just clean it really well, and do it as if it was a new pan. But the cleaning might take more than just soap and elbow grease. Who is Alton Brown?
Basically it's vinegar for rust (be careful and follow the directions) and lye for food stuffs.
Posted by quidscribis (Member # 5124) on :
Bob, I've had similar problems with second-hand cast iron pans, and I've just scoured the heck out of them with steel wool and soap, dried 'em real good, and then started seasoning as if they were brand new. It worked perfectly fine.
I mean, yeah, I was making a pun. That's the ticket.
Posted by Swampjedi (Member # 7374) on :
I just found my great grandmother's cast iron skillet. It is quite rusted, so I'm following Alton's directons for cleaning it up.
We shall see!
Posted by Artemisia Tridentata (Member # 8746) on :
Horray for cast iron. If it is old and rusted you can clean it with anything, steel wool, wire brush, wire wheel on an electric drill, small charges of high explosive, anything! Then start over. It works just like true repentenance.
Posted by Tante Shvester (Member # 8202) on :
Hallelujah!
Posted by El JT de Spang (Member # 7742) on :
Cookware advice:
Yeah, I'd definitely recommend it. It just gets too hard to scrape all the food off the burners. And soups -- fuhgedaboudit.
Posted by Swampjedi (Member # 7374) on :
Half of the food ends up on the stove anyways, what with my culinary acrobatics and all. Posted by Tatiana (Member # 6776) on :
I have never gotten cast iron to season right. I've followed the instructions exactly, but still everything I cook in it tastes like nails. So I gave it up. I prefer stuff you can put in the dishwasher, anyway. They get sterile in there.
My favorite cookware is Revere with copper bottoms and stainless steel insides. As long as you don't burn it, it will last forever. I still have some in regular use that I've had for decades. It's not too expensive, but good quality, and it performs well.
Posted by Swampjedi (Member # 7374) on :
Tatiana,
Most of what my mom has is Revere - and it does hold up quite well. My only concern with it is that it doesn't have that heavy feel that I like so much.
Mom's most recent set is Wolfgang Puck (stainless), and I enjoy using it. Heavy too!
Good point about the cleaning. I expect that it takes some work to get the cast iron clean successfully, without ruining the seasoning.
Posted by ElJay (Member # 6358) on :
Swampjedi -- you cannot use soap on seasoned cast iron. You want to wash it hot, with hot water, dry it, and preferably stick it back on the stove for a few minutes to make sure it's dry, and then store it with something blocking the lid open so the inside doesn't hold moisture and rust. You can scrub it with a stiff bristled brush or with salt, but not steel wool unless you intend to re-season it. It's really easy to clean, actually, as long as you avoid soap and abrasives. Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by Tatiana: They get sterile in there.
Yeah, because any metal heated to 3-500 degrees fahrenheit isn't sterile. Posted by Swampjedi (Member # 7374) on :
Eljay - that was my point about getting it sterile. I wasn't sure how it worked without soap. Curse my 20th century sensibilities!
Posted by ElJay (Member # 6358) on :
The lovely thing about cast iron is that you can get it really, really hot. Anything you can't rinse and scrub away will burn off or be killed when you heat it, anyway. Much more effective than hot water and soap, honestly. And then you can sear your food, and lock the juicies and flavor in. If I'm cooking a chunk of meat and I'm not grilling it, I'm almost always using my cast iron pan. They really are wonderful.
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by ElJay: And then you can sear your food, and lock the juicies and flavor in
This is a myth. But you can get a good, delicious Maillard reaction with a hot surface.
Posted by maui babe (Member # 1894) on :
I have an old cast iron skillet that belonged to my mother. I remember being very small and getting upset with her for calling it a skillet. I wanted her to call it a frying pan, because skillet sounded too much like skeleton, and scared me. I use it all the time now.
My favorite cookware is Belgique. I bought mine on clearance at Macys, but I got a nice big set for my daughter's wedding on eBay.
Posted by rivka (Member # 4859) on :
quote:Originally posted by Tatiana: I have never gotten cast iron to season right. I've followed the instructions exactly, but still everything I cook in it tastes like nails. So I gave it up. I prefer stuff you can put in the dishwasher, anyway.
Oh good! It's not just me that can't season the stuff. I prefer dishwasher-able stuff too -- but that's just because I'm lazy. Posted by tmservo (Member # 8552) on :
Just ignore the glass ones. I was an idiot in college and bought a set of the Vision cookware glass pots/pans. What a set of garbage.
Posted by andi330 (Member # 8572) on :
As a former Pampered Chef consultant I highly recommend their products. Everything they sell compares to the big companies like William Sonoma and tends to cost much less, particularly if you are willing to host a show. If you don't want to host or go to a party consultants are glad to take individual orders as well.
Posted by andi330 (Member # 8572) on :
quote:Originally posted by ElJay: The lovely thing about cast iron is that you can get it really, really hot. Anything you can't rinse and scrub away will burn off or be killed when you heat it, anyway. Much more effective than hot water and soap, honestly. And then you can sear your food, and lock the juicies and flavor in. If I'm cooking a chunk of meat and I'm not grilling it, I'm almost always using my cast iron pan. They really are wonderful.
If you're washing your cast iron with soap BACK AWAY FROM THE SINK! Cast iron should not be washed with soap. Simply rinse the pans and grease them with something like crisco if necessary.
Posted by quidscribis (Member # 5124) on :
After you make sure they're completely dry, of course. Posted by Christy (Member # 4397) on :
Um, andi, did you READ the thread? She already mentioned that.
quote:Swampjedi -- you cannot use soap on seasoned cast iron.
I have a cast iron pan, but it sits in my cabinet. I think I seasoned it wrong because it is sticky. My mom, however, loves hers so much she bought a second one. She makes fabulous pancakes in it. They just moved to a brushed aluminum calphalon for the rest of their cookware.
A midgrade nonstick pan with plastic utensils and no/minimal scouring lasts ~5-7 years in our experience.
Posted by ketchupqueen (Member # 6877) on :
quote:KQ, I made the embarassing mistake of buying a Farberware knife set a few months ago. It's sitting here awaiting use, and I am constantly reminded of how bad a purchase it was. I bought a Chicago 8in chef and 6in Santoku for everyday use, and I've been quite happy with them. I do love knives though... so perhaps I can be persuaded.
I'll just say that if you contact my husband, he can talk to you about trading in those crappy knives for some Cutco. 'Nuff said.
Posted by ketchupqueen (Member # 6877) on :
quote:Who is Alton Brown?
My dream man... Just kidding. Posted by Swampjedi (Member # 7374) on :
Crappy knives, how dare you!
Would it offend you if I said I'd never heard of Cutco?
Posted by BaoQingTian (Member # 8775) on :
Ok, all you seasoned chefs (no pun intended) are probably going to laugh at me, but I have to ask anyway. Are those Ronco knives any good, u know the guy on the infomercial?
Posted by quidscribis (Member # 5124) on :
quote:Originally posted by Christy: A midgrade nonstick pan with plastic utensils and no/minimal scouring lasts ~5-7 years in our experience.
The best quality nonstick pans we can get here last 3-4 months at best before the coating peels off, and that's with plastic utensils and no scouring.
It sucks.
We use stainless steel now.
Posted by Swampjedi (Member # 7374) on :
I've been pretty happy with stainless, myself.
Update on the cast iron:
The pan I found was not my great-grandmother's. It's in the vinegar now, to help with rust issues. I was able to find a 6in pan that did belong to her, though.
Seasoning tomorrow? <nervous>
Posted by quidscribis (Member # 5124) on :
Go for it!
Posted by Dagonee (Member # 5818) on :
Use shortening, it will be no problem.
Keep checking in the vinegar, and good luck!
Posted by Swampjedi (Member # 7374) on :
I am going to pull them soon, and dry. Then I'll give them a light coat of oil until tomorrow.
Posted by Primal Curve (Member # 3587) on :
I'm sorry? Cutco? Are you kidding?
Cutco knives are overpriced- to put it mildly. Why should I pay $60 for one, stamped steel knife? I'm sorry, but if I'm going to drop that kind of cash on kitchen knives, I'm going to buy the real deal. Fully forged, high-carbon steel.
Cutco uses subversive and fraudulent sales methods to push their rediculously marked up tripe. Have you ever seen their product comparisons? I saw some sales material where they showed how sharp their knives were compared to Henckels's products. They showed a rope being cut by a Henckel's chef knife and a serrated Cutco knife. The person cutting was sawing back and forth with both knives. Of course the serrated knife is going to cut faster! Rediculous! One chop and that Henckels knife would have been through that rope faster than you can say "Slimy Salespeople" or "Pyramid Scheme."
rant=off
Posted by Swampjedi (Member # 7374) on :
<hides>
Who cares if it can cut a rope! I don't exactly cut ropes when I'm cooking.
Honestly, I might just keep the Farber (shudder) and use the Chicago chef/santoku for daily use.
Posted by Sopwith (Member # 4640) on :
On cast iron, just remember to never use olive oil. That's something that will lead to that stickiness feeling on some cast iron cookware.
Lodge is my favorite brand and your local hardware store is usually the best place to buy it cheaply.
My grandmother said that to recondition old cast iron pans they used to simply build a good woodfire out behind the house and throw the pans in. They'd leave them there until the fire burned out and the ashes cooled. Presto, just like new but reseasoned in the process.
On knives, I'm not trading my Henkels for anything, although I need to find a professional sharpener to take a grind at them soon. I've had them for four years and honing has worked wonders, but a professional sharpening would put them right back at top end.
Posted by Swampjedi (Member # 7374) on :
Right, no olive oil. Check.
I just pulled the pans from the acid. They were much cleaner, especially after some fine steel wool.
I took them inside to clean them, and made the mistake of not drying them immediately after rinsing. BAD move. I was horrified to watch them literally rust before my very eyes. Three minutes after washing, they were all hazy brown.
Now, they're all dry and lightly coated with canola oil, all over.
Posted by breyerchic04 (Member # 6423) on :
We use our one cast iron skillet once a year to fry morell mushrooms, and it works ever year without major preperation.
Posted by Sterling (Member # 8096) on :
I love Le Creuset. I happened to notice one day while browsing Target that they're selling Le Creuset knockoffs for somewhat cheaper. I can't vouch for the quality, having never cooked with same, but they're enamel-coated cast iron and look pretty good. And they're under $100, which can't be said for a lot of Le Creuset.
Posted by tmservo (Member # 8552) on :
I like the Cutco, though we have Henkel. If I had my druthers, and tons of money, I'd get a good set of Wusthof-Trident, preferrably the Grand Prix White Bar Handle set. Probably some of the finest cooking knives I have ever seen.
Posted by Swampjedi (Member # 7374) on :
I've been pretty impressed by the Henkel... but too frugal to buy them. Posted by quidscribis (Member # 5124) on :
Eh, I'd take just about any set of half-way decent knives about now. The ones we get here are embarrasingly awful.
Posted by skillery (Member # 6209) on :
Thanks for this thread. It prompted me to search the Internet for our favorite Magnalite Master's Series pans that have been off the market for a few years. They're back. These things weigh a ton, but they're the sweetest cookware I've ever tried. Circulon and Calphalon are okay too.
Posted by Swampjedi (Member # 7374) on :
The pans are greased up, and on the grill. I have to be careful to make sure it doesn't flame up!
Posted by Swampjedi (Member # 7374) on :
I'm a bit excited - they are all turning this lovely shade of black! Posted by Sopwith (Member # 4640) on :
Oh yeah, and a lesson from my Sis-in-law: never drop cast iron on a hard surface like concrete. As durable as cast iron is, hard shocks can crack or break it.
She says it's amazingly awkward to use a 12-inch cast iron skillet that doesn't have a handle...
Posted by Tatiana (Member # 6776) on :
Sopwith, cast iron is well known to engineers for being brittle. Steel is much stronger.
I would suggest visegrips for your sister's pan. Posted by ClaudiaTherese (Member # 923) on :
Cool, Tatiana.
Posted by whiskysunrise (Member # 6819) on :
The pans I like are Carico. We have had them for almost 5 years and they are great.
Posted by Swampjedi (Member # 7374) on :
Update - the seasoning process didn't go too well. After the first run, things looked pretty good... except for where the pans had come in contact with the grill. So, I tried to add a 'second coat' with a focus on those spots. The end result was stickiness, everywhere. Plus, I got burnt in the process, due to clumsiness.
In the end, I put the pots on the stove on high heat, and most of the stickiness turned to ash. I'm almost afraid to cook in them, because I don't want to waste food. Posted by ketchupqueen (Member # 6877) on :
Um, actually, PC, my in-laws have Henckels knives, and we did just compare them. And Cutco outperformed them every time.
Posted by ketchupqueen (Member # 6877) on :
Swampjedi, scour them out with rock salt or clean sand, or a new barbeque brush. Then coat them with shortening and turn them upside down and bake them in the oven (so only the edges are in contact with anything.) Then rub in some extra oil when they're cool and let it absorb a while, then heat it on the stove, cool, and wipe out any excess. (And remember to pre-heat if you have an electric stove.) If you've got some bacon, frying bacon in it is a great way to season it. Or roasting nuts.
Posted by TomDavidson (Member # 124) on :
Cutco knives are more than a little overrated, but they've got a nice edge on 'em and I like the warranty. I'm not a huge fan of their sales model, though, which is why I'll never buy a set.
Posted by Swampjedi (Member # 7374) on :
Thanks KQ. I'll give that a shot. And hey, fight over knives... just don't fight with them!
Jeremy
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by ketchupqueen: Um, actually, PC, my in-laws have Henckels knives, and we did just compare them. And Cutco outperformed them every time.
And they were sharpened when, exactly?
To be honest, finding out that your husband's job in California is selling Cutco, I'm more than a little worried about your financial future.
Posted by Swampjedi (Member # 7374) on :
Is it really worth going on the offensive, PC?
Posted by Primal Curve (Member # 3587) on :
Oh, I suppose that comment can be read that way.
Posted by Swampjedi (Member # 7374) on :
I mean, we're talking knives here. It isn't as if they are offensive weapons, right?
Now if this were a Apple Computer thread, then yeah.
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, so I don't have a complete opinion yet. It is hard anodized as opposed to nonstick or stainless.![[Big Grin]](biggrin.gif)
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