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The official cookware thread

Ikari said:
Huzzah to the cast iron!

Totally the way to go. I have a couple cast iron skillets now and I'm looking to get a dutch oven.

Copper won't work on an induction stove, correct? I also use stainless steel, but that IMO is trickier than cast iron to use.
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If a magnet won't stick to it, it won't work on an induction stove.

Got one of these for a dutch over, works great on the stove.

https://www.amazon.com/gp/product/B000N501BK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
 
azgreg said:
Anybody have any experience with Tramontina?

Tramontina ProLine 10" Restaurant Nonstick Fry Pans - 2-Pack
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For the price you cant beat these. Costco is a great place to buy. The idea of buying restaurant market pans is a great one whoever said that, though except for Costco Business better bought online than in a store because of price.

20 years ago I bought German market (bought in Germany) WMF stainless, it was expensive but I have been happy with it.

I could not live without one very good quality well taken care of cast iron skillet, I use it constantly.
 
azgreg said:
Let's use this thread for our cookware needs.

I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?
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Wait until a restaurant goes out of business and see if you can talk to the manager into buying some of their cookware. This is actually what a lot of restaurants do to get cheap cookware.
 
azgreg said:
I'm with you on cast iron. I have plenty including a couple of dutch ovens. I'm just looking for a no fuss non stick skillet for browning ground meat, etc.
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If you want to brown meat, then go non non-stick. It browns better and if you wash the skillet while it's still hot (with hot water and soap), it washes clean with little effort.

I only use non-stick pans for eggs so I only have one smallish non-stick skillet. All my other skillets are All Clad stainless steel with copper inside and they are magnificent!!! Worth every penny and they will last a lifetime. Those non-stick skillets will have to be replaced regularly
 
azgreg said:
Let's use this thread for our cookware needs.

I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?
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I sprang - in experimentation - for one of those 'Gotham Steel' pans (the biggest one they make - I don't cook small meals). The first few days I cooked everything they did in the commercials to see how it really compared. I quite like it, actually. Not as non-stick as it shows in the commercials (I need to use a turner or tongs to lift some foods initially (like sunny-side up eggs and anything that in and of itself is sticky), but they don't stick like they do in steel or traditional non-stick). I've also scrambled eggs with a fork, used nothing but metal utensils in it as well. And I really don't need cooking spray, oil, or butter with any of our foods I've cooked. A bit of a nudge with the utensil and we're good to go.

Worth $30.00 - yes. In my view, it is.

Downside - no lid.
 
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Latest addition is a (overpriced) Pressure cooker touted at the local fair.

471_pressao silampos inox 8l-10l-12l - logo.jpg

10Liter and 5Liter bases, one lid and accessories.

So far I haven't got a bad thing to say about the kit.
 
Nothing sexy, but I just picked up a new set of bamboo cooking utensils.
 
I've got calphalons hard anodized aluminum. Had them for....must be about 15 years, now. The wife goes out and gets a non stick pan when the old one is done, and my set has seen more than few of those pans come and go.

I have a small non stick for eggs, and a large non stick wok for anything else. The wok was expensive, but worth every penny. Calphalon also.

And last, my favorite...I have an electric skillet, like a small flat top, and I love it. Pancakes, French toast, eggs, burgers, steak, you name it, this thing works great. I think the brand is Presto.
 
Holy Moly! I tried to just scroll down in the Food Forum to find this thread, and discovered the forum had become All About teh Vegan. Had to do a search. What in the world is going on?

Anyway, wanted to follow up about my decision. I was about to order one of the inexpensive pans recommended in this thead, but then stumbled upon (at least that's my story and I'm sticking to it) this Emeril by All-Clad non-stick fry pan on sale on Amazon:
https://www.amazon.com/gp/product/B00KG7IEEQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Supposed retail = $50
"Used" = $33 (and now it's down to $30)

They're new, but the ad copy said they had minor scratches on the handle. Turned out to be some scratches you can barely see on the bottom of the handle. Now I'm kicking myself that I replaced the 10" pan I ruined with an 8" one, but I am really happy with the performance - so far - as well as the feel of this pan. Of course, the longevity of the coating remains to be seen, but my experience with the 3 Emeril non-stick pots/pans I've bought in the past has been extremely positive.

Often, little pans or skillets, especially inexpensive ones, want to tip easily because the handle is too heavy for the size of the pot, or they try to solve that problem by making the handle too short which puts your hand too close to the heat. This one has a real solid feel. And the handle stays cool during normal useage.

I never don't use at least a little oil or butter, so have no idea how this pan would do with something like eggs without some oil, but so far it is absolutely non-stick. I'd forgotten how great a brand new pan like this performs, my others lasted so long. They never have failed, just degraded slightly over time.

So, it's been so much fun cooking fried eggs and omelets since I got this, that I checked out the prices for larger Emeril skillets. No thanks. Too much money. I don't even want to look to see what the actual All-Clad stuff costs.
 
Jane said:
Holy Moly! I tried to just scroll down in the Food Forum to find this thread, and discovered the forum had become All About teh Vegan. Had to do a search. What in the world is going on?
s.
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nothing is going on. Veganism and healthy eating is catching on.

I have an instant pot electronic pressure cooker that you can program.

makes great vegan dishes in a very short period of time.
 
Militant_Vegan_ said:
nothing is going on. Veganism and healthy eating is catching on.

I have an instant pot electronic pressure cooker that you can program.

makes great vegan dishes in a very short period of time.
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My granny had a pressure cooker. I've no use for one.
 
Fledermaus said:
The new fangled ones are neat.

One pot meals if done right.

Chicken and rice after six minutes (after prepping ingredients)
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Yeah, some of that seems nice...but how nice really? Chicken if you're doing maybe that skinless/boneless stuff. But for a lot of meats, one of the important things is to render the fat properly and I haven't been convinced that pressure cookers can do such a thing. One pot meals are convenient, I do like them, otherwise I'm likely to use as many pots and pans as possible, lol. But I haven't found any that are quite universal. Many have good applications, but because different foods need to be cooked differently, the one-stop-shop sort of thing tends to become niche device, IMO.
 
azgreg said:
Let's use this thread for our cookware needs.

I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?
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What does 'mattress price' mean?

When buying a skillet I'd always go for cast iron, not teflon-coated, non-stick. Sometimes you want to use a skillet really hot. That's harder with non-stick and it won't last long if you do repeatedly over-heat it.
 
Andalublue said:
What does 'mattress price' mean?

When buying a skillet I'd always go for cast iron, not teflon-coated, non-stick. Sometimes you want to use a skillet really hot. That's harder with non-stick and it won't last long if you do repeatedly over-heat it.
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Mattress priced refers to products that are way overpriced for what you get.
 
Andalublue said:
Ah, okay. I've never heard that before. Why 'mattress' pricing?
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I mentioned it that way shortly after getting in a mattress discussion on another board. Mattress companies are known to mark up mattresses 10 fold or more.
 
Ikari said:
Yeah, some of that seems nice...but how nice really? Chicken if you're doing maybe that skinless/boneless stuff. But for a lot of meats, one of the important things is to render the fat properly and I haven't been convinced that pressure cookers can do such a thing. One pot meals are convenient, I do like them, otherwise I'm likely to use as many pots and pans as possible, lol. But I haven't found any that are quite universal. Many have good applications, but because different foods need to be cooked differently, the one-stop-shop sort of thing tends to become niche device, IMO.
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The bases work as simple stew pots so it is not a one trick pony. Plus, the construction on the set I own is grwat. Stainless steel. Vert substantial.
 
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