Cookware

[blake5676]

I'm sure it's been discussed before but after 15 years of using this site everyday I still don't care for the search function...so sue me.

That being said, I'm in the market for some new cookware. It's the one thing I've never really "grown up" from my college days. Pretty sure we have 3-4 frying pans and pots that are non-stick and more than 10 years old. They work fine, but I'm bored and feel like buying something and cookware caught my imagination.

What's the best? Not trying to spend $400 per piece, but fine paying money for good stuff. It seems as though stainless steel is the consensus but looking for opinions from those that own it. Based on my limited research, it sounds like All-Clad is probably the most popular and a middle ground on price. I've also read about Made In for a cheaper option and Demeyere being in the "high end" for home cooking. What say ye, CP?

I'm not a chef and don't pretend to be, but I'm guessing its time I get rid of my cheap old non-stick stuff and maybe that'll make me get more into cooking and different dishes if I have nicer shit.

[TinyEvel]

We just got the Tucci pans from Green Pan. Heavy, sturdy, high quality. Got a great deal on Black Friday.

We had Ozeri nonstick and within a year the pan was brown and starting to flake. It was 1/4 the price but you eat what you make in it so shit lee hung into your food etc is real.


Also have All clad pots, polished stainless and they still look new after ten years.

Whatever you get read the maintenance sheet, get the right utensils and choose the right oil. That all matters a ton

[In58men]

Not too shabby

Cooksmark 10-Piece Non-Stick Kitchen Cookware Set for $90 (reg $220)

Coupon on the link!https://t.co/HGBl3c1BUL pic.twitter.com/HP6PZuXGcF

— Fat Kid Deals (@FatKidDeals) January 9, 2025

[MTG#10]

Originally Posted by Woogieman

I cook quite a bit, and my suggestions for a budget are: A good set of knives are a must (McCook knife set, $90 on Amazon )

Ive been looking for a new knife set, never heard of this brand. Is it really good? because that $90 set you're referring to has a 45% off coupon you can "clip" right now bringing it down to $50...

[kozzman555]

Originally Posted by MTG#10

Ive been looking for a new knife set, never heard of this brand. Is it really good? because that $90 set you're referring to has a 45% off coupon you can "clip" right now bringing it down to $50...

If you want "good" knives that won't break your wallet, I would check out Global or MAC on the higher side, Victorinox on the middle side, and Dexter Russell on the lower side. All four companies make pretty good knives no doubt, you can get the job done and be satisfied with all of them.

Stay away from Shun (QA has been weird lately, their heat treatment has been off so their knives will chip easily from inexperienced users. and when i say "chip" i mean like chunks taken out of the edge), and I swear that Zwilling/Henckels hasn't been that super lately and they used to be solid mid-range German steel brand. Wustof is still a good brand, but I think you could get more knives that are just as good for a better price, if that makes sense.

Also, take care of your knives. Use your steel or ceramic rod each time before you use your knife. It doesn't really "sharpen" your knife. But what it does do is realign the edge so that it's straight again. A good knife edge is going to be keen and will curl as you're using it. If you keep using it without straightening it using your steel/ceramic rod, its just going to reinforce the curl until the edge actually chips. Apologies if you know this already, I sharpen most of my family/friends knives and none of them knew this lol

[OnTheWarpath15]

Originally Posted by Megatron96

and then a cast-iron Dutch oven.

Other than my cast iron for steaks, this gets used more than anything else in my house. I'm constantly braising things in the winter. Short ribs, chicken thighs, beef cheeks.

So easy.

[Peter Gibbons]

I am big fan of the Wusthof Ikon knives. In fact, I just bought a set for my daughter and son-in-law for Christmas because I believe everyone should own a great set of kitchen knives. I wish I had realized it earlier in my life. It makes cooking so much easier.

[Graystoke]

Cast iron all the way. Treat them right, season properly and don’t ever use detergent and they will last for you, your kids and your grandchildren.

Megatron mentioned he does chili in his case Dutch Oven. In my house that is a cardinal sin as the tomato juice’s acidity is corrosive and can strip the seasoning years away in a hurry.
That’s why I will back up with Stainless P&Ps.

[UteChief]

I like this guys cast iron restoration videos.

https://m.youtube.com/@cast_iron_chris/videos

[scho63]

Originally Posted by Graystoke

Cast iron all the way. Treat them right, season properly and don’t ever use detergent and they will last for you, your kids and your grandchildren.

Megatron mentioned he does chili in his case Dutch Oven. In my house that is a cardinal sin as the tomato juice’s acidity is corrosive and can strip the seasoning years away in a hurry.
That’s why I will back up with Stainless P&Ps.

A Dutch oven is coated in ceramic. You are not correct.

If you are thinking of a pure cast iron pot with a lid like my grandmother had that weighed about 15 pounds to cook slow roast pot roast, you are right about the acid. There is no coating.

[TinyEvel]

Explain to me how to clean a cast iron skillet after you use it to cook, say, smash burgers or bacon, if using a scotch pad and dawn dish soap is wrong.

[UteChief]

Originally Posted by TinyEvel

Explain to me how to clean a cast iron skillet after you use it to cook, say, smash burgers or bacon, if using a scotch pad and dawn dish soap is wrong.

Most people believe using soap on cast iron is blasphemy. You could use hot water, a scraper, or chain. I posted a link below of cast iron Chris. He uses soap and everything is fine. I use soap on mine and have never had any issues. In my opinion, it’s about how you take care of it after the soap.

https://m.youtube.com/watch?v=6klfzEfOCpA

[Buehler445]

Originally Posted by scho63

A Dutch oven is coated in ceramic. You are not correct.

If you are thinking of a pure cast iron pot with a lid like my grandmother had that weighed about 15 pounds to cook slow roast pot roast, you are right about the acid. There is no coating.

No they make cast iron Dutch ovens.

https://www.cabelas.com/shop/en/lodg...assist-handles

Originally Posted by TinyEvel

Explain to me how to clean a cast iron skillet after you use it to cook, say, smash burgers or bacon, if using a scotch pad and dawn dish soap is wrong.

Most of the time I use the blackstone because cleanup is easier. But when I do it I've had good luck sprinkling table salt on and scrubbing with a paper towel.

[Megatron96]

Originally Posted by Graystoke

Cast iron all the way. Treat them right, season properly and don’t ever use detergent and they will last for you, your kids and your grandchildren.

Megatron mentioned he does chili in his case Dutch Oven. In my house that is a cardinal sin as the tomato juice’s acidity is corrosive and can strip the seasoning years away in a hurry.
That’s why I will back up with Stainless P&Ps.

My dutch oven is coated with ceramic.