ChiefsPlanet - Food and Drink Cookware

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Cookware (https://www.chiefsplanet.com/BB/showthread.php?t=261640)

Quote:

Originally Posted by jspchief (Post 8768686)

I do. Do they have something decent?

The Kirkland anodized set is <$200 and rates higher than $900 Calphalon versions according to Consumer Reports and other reviews. We've had a set for several years and while I'm not certain they wear as well as more expensive versions, I'm pleased with our ROI.

We werein the same boat... went with a non-stick, non-andardized, dishwasher safe, set. Wife loves it. I forgot the name but got it at JCPenny's paid <$200 for the set.

**** Teflon, only scrubs cook with that shit, unless it's eggs, feel free to have a crappy teflon pan on hand for eggs. But anything else you should go with high grade aluminum alloy. I like Vollrath frying pans myself, cheap, good and durable.

but lucky for me I have a friend with a restaurant depot card, I go with him every once in a while and stock up. You can't find prices like that anywhere. $15 for great saute pans, bought a whole KC strip for like $6 per pound and cut it myself to the thickness I like. It's a pretty sweet store, wish I could get my own membership card.

Quote:

Originally Posted by Bump (Post 8769477)

perhaps you can. I have one. All you need is a tax id number. I have one for my office and we have nothing to do with food.

I looked at that and the cuisinart stainless set today and almost bought the stainless. Ended up putting it back on the shelf and will shop around.

Really think I prefer the feel of the stainless. The anodized stuff just seems so thin on the bottom Its just been so long since I used stainless, and I really don't remember if they are that bad to clean.

Stainless stains too easily.

Quote:

Originally Posted by Phobia (Post 8769822)

Stainless stains too easily.

pretty easy to stick to as well. I've found if you aren't cooking in alot of oil or butter, SS tends to stick pretty bad

Another vote for cast iron. It's a little more high maintenance, but they're great to cook on.

So I know this is pretty old thread, but no use in starting a new one about the same shit. I know, HERE? never happens. Anyways, I picked up the 11 piece hard anodized set and can't imagine why I went so long without some decent cookware. Only $300. Granted you can't put them in the dishwasher nor can they stand high temps without ruining the non stick coat, but really after a lot of omelets, fish, steak and sautéing on these pans at med heat it doesn't seem necessary to raise the heat any higher than medium on anything in pans.

Cleaning is easy. Just use the spray nozzle from your sink and anything stuck on it rinses right off. I will never go back to walmart pots n pans. I haven't needed to add any grease or oil to these pans when cooking with eggs. Just right on the pan and the omelet slides right off.

Quote:

Originally Posted by tooge (Post 8769827)

pretty easy to stick to as well. I've found if you aren't cooking in alot of oil or butter, SS tends to stick pretty bad

You'll find it very hard to build any kind of fond in anything nonstick. Just sayin', fond is the bee's knees.

Quote:

Originally Posted by jspchief (Post 8758734)

Pots and Pans.

I'm tired of going through crappy cookware every few years, and I want to look into get better quality stuff. I've tried getting the "good" quality pans at places like target, and they just don't meet my standards. My mother has had the same pans my entire life. They cleaned easily, didn't warp when heated, and obviously were durable.

The top three things I'm looking for:
1. Even heating. The bottom stays flat when the pan gets hot.
2. Durability.
3. Clean easily. This may be a lost cause. I don't think any teflon type pans are going to offer the other two traits I want, but you never know.

I don't know what my budget is. I'll probably try to look at it from a good, better, best angle, and weigh performance vs value. I'll also likely buy individual pans, adding as I go versus trying to buy a full set at once. If it matters, I'm using a ceramic top electric range.

And don't tell me cast iron. I plan on adding a cast iron pan to my collection, but it won't be a regular part of my cooking.

OK CP chefs, what are your recommendations?

When I was married 20 years ago, we put a few All-Clad pans on our registry and actually got a few of them. We have since bought a couple of additional ones. They have been terrific. They cook flawlessly, they clean up very easily...they essentially look like they are almost new, and I use them daily. They are expensive...but if you have the money, I recommend them highly.

The next best option is to go to a restaurant supply shop and buy the same pans that professional chefs use. They are not expensive and they are typically good pans.

I also have two very old, very well seasoned cast iron pans that are essential. No cook can be without at least one big cast iron pan.

Quote:

Originally Posted by Phobia (Post 8769822)

Stainless stains too easily.

Not if it's good stainless.

Quote:

Originally Posted by Fire Me Boy! (Post 9548905)

You'll find it very hard to build any kind of fond in anything nonstick. Just sayin', fond is the bee's knees.

Great point. Nonstick is great for omelettes and things like that. For other foods, you need some of that carmelization, and the deglazing step. Nonstick doesn't get it done in that department.

Potstickers in nonstick pans are the bomb!