Kitchen Advice - Need New Cookware.

[RetroLounge]

All you foodies and plain old people who cook: I need advice.

I need to purchase new cookware. My old set of T-Fal finally just fell apart and died. I want a better set that'll last.

I want to buy a set that will work for everyday cooking and for more gourmet stuff too.

What do you suggest? What do you like about it?

Pictures appreciated...

:hi:

RL

p.s. The set will be used on my vintage pink and chrome 1964 Frigidaire Imperial Flair electric stove with double oven.

[bif]

1. I recently bought a Celphalon pan and love it

I wish I could afford a whole set. But our old Revereware still works fine.

[Sisaruus]

33. revereware

I've equipped a kitchen for almost 40 years and, at times, have purchased whatever is trendy. But I inevitably return to my 39 year old set of Revereware and a couple of cast iron skillets.

[yewberry]

2. I have these:

Simply Calphalon stainless. They were a gift, and we love the set. (We don't really use the non-sticks, though--too risky with LittleBird in the house.)

[Muttocracy]

45. I've stopped buying nonstick

even though I don't have birds in the house - I just don't like the idea, or the fact that the stuff flakes off of so many brands.

Bought a Calphalon basic stainless steel frying pan and it's working just great.

[OffWithTheirHeads]

3. I own two sets of "The best" cookware money can buy

One set is all french copper, the other set is ALL Clad copper core, stainless. Both sets will be handed down when I die and both sets were very expensive So, what do I cook 90% of my meals with? Cast iron. Cheap as dirt (look in Army surplus type stores, not Macy's type stores), almost indestructible and, when properly seasoned and cared for (NEVER wash in soapy water) has better non stick qualities than Teflon.

[GentryDixon]

16. The only pan to make gravy in for "biscuits & gravy" mornings.

I have the one my Mom always used. It takes two hands to pick up and hold, but I love it.

[seejanespottdick]

32. Question: if you just wipe clean, how do you get all the odors out?

Like if I want to cook pancakes after frying up some onions?

Also, I heard that iron leeches from the pan and can collect in our system. Any word about that?

[surrealAmerican]

39. You use hot water, scrub it with a brush, and dry in on the stove.

It doesn't retain odors enough to really worry about.

Yes, it does leech iron into your food. This is actually good for you. Most people don't get enough iron in their diets, and our bodies are well capable of ridding themselves of any excess iron (other metals can be problematic).

[sazemisery]

53. Also rub with coarse sea salt.

My beloved cast iron skillet is off limits to all who venture into my kitchen. It is seasoned perfectly.

[snappyturtle]

4. I'm looking too and I generally know what I want. A few years ago I needed a

skillet because I had forgotten to load one in the motorhome. I went to a department store and bought a generic stainless steel 10" skillet and love it! Still looks great even after all the use and cleans easily. Basically I am trying to avoid aluminum (just in case) and any coated surface because I just basically worry about harmful substances leaching out under high heat. I would love to find an old set of Revere Ware with the riveted, not stamped, handle attachments. I've watched resale shops and garage sales...maybe an estate sale?

BTW--love the stove! Maybe you can answer a question for me that has come up lately in my family. Do you know when pink appliances or why pink appliances became popular? In the 50's I remember my mother painting our white refrig pink! She did a great job but none of us can remember if it was in vogue or it was just a quirk of my mother to paint it pink.

[RetroLounge]

7. I don't know why, but I think the late 40's and 50's

are when the colors came into vogue. Probbaly the post WWII optimism.

My stove came in pink, aqua, teal, yellow in addition to the plain white.

The 50's seems to be the main period for bright pastel kitchen stuff.

:hi:

RL

[snappyturtle]

14. First off, thank you! It's funny I don't remember more about the color

thing because color is usually the first and more lasting impression I have of anything! I can't remember any of my friends' mothers having pastel appliances although I remember aqua on walls, tile, formica-like tables, etc. You're probably right....about the post WWII enthusiastic atmosphere---maybe we'll have another one of those periods again when the economic mess turns around...I hope!

:hi:

[WCIL]

5. We have All-Clad

which we have bought a piece at a time when we could afford it. It is wonderful to cook with - far better than the el-cheapo Farberware $29 11 piece set I came into the marriage with. I also use my great grandmother's cast iron chicken fryer and skillet almost daily.

The All-Clad heats up quickly and has no hot spots. I haven't had anything stick to it, and it doesn't take much to keep it looking good. I also like that you can use metal utensils in it.

[Chan790]

6. My money saving tip has always been this...

buy individual nice pans for the tasks you use a lot and a cheap set to round them out.

I own a vintage cast-iron skillet and nothing has ever fried food better. I also own 2 nice Cephalon saucepans and a Le Creuset 4 1/2 qt. casserole, an earthenware french oven (an antique), a Le Creuset 9" roaster, an All-clad wok...and a set of $10 pans I got at Target.

There's no need spending a lot on something you'll use monthly at most. The first 7 pans account for 90% of my cooking. What's the point of owning a $100 casserole if you use it 3x a year?

I only have three recommendations:
*Never use non-stick! (It's bad for your food and not good for you either. Convenience is nice, but is it worth eating mediocre-tasting food?)
*Avoid aluminum (It makes bad cookware which heats unevenly...it's good for the cheap stuff but a $50 aluminum pan is a waste of money.)
*Buy only those pieces you need. It's like people who buy 14-knife sets, you only use 4 or 5 knives daily. Spend the same $ and buy fewer better knives you'll actually use.

[Shakespeare]

12. I've gotta disagree about the aluminum disk cookware.

I own several pieces, and it works VERY well for me (stainless with the aluminum disk). If somebody can't afford a good tri-ply, the aluminum disk cookware is not a bad alternative at all.

The CIA/America's Test Kitchen folks have also recommended the aluminum disk pieces for folks on a budget (their review led me to the pieces I have now, in fact).

[Gormy Cuss]

51. I agree with you -- aluminum disk stainless is a pretty good alternative to the really good stuff.

I have All-Clad now for most of my pan sizes but I rely on decent aluminum disk cookware for the rest.

[Shakespeare]

8. First--I wouldn't buy a set.

I have a set, but I only use a few pieces from it regularly. The Cooking & Baking forum has many, many threads on what cookware to buy, so I'd check there, too.

I cook a LOT, and here are the pieces I use often (and would recommend):

1 large cast iron skillet (12" is good)
1 saute pan, about the same size**
1 3 quart sauce pot with lid
1 6 to 8 quarter stock pot with lid
1 dutch oven with lid***
1 small nonstick skillet (8" is good)

**For the sauce pan and sauce pot, I'd recommend going with tri-ply (which is very spendy), or--what I have, which works almost as well--good stainless with an aluminum disk on the bottom. Cooks very evenly, and retains heat well. Also, look for metal handles for these, so they can go from stovetop to oven when necessary.

***I have (and recommend) an enamel over cast iron for this. The La Creuset will run you around $200 for a 5-6 quart, but there are cheaper ones out there that work equally well. Target recently started carrying a good line (I forget the name, but somebody will probably chime in with it) for around $60.

The non-stick is good for eggs (if your cast iron is REALLY well seasoned, you might be able to skip this, but it's still easier to go with a nonstick for things like eggs and crepes).

Target carries a budget line Calphalon, I believe, of the stainless with aluminium disk that you can buy a la carte (and not get stuck with a big set, half of which you'll probably never use).

The only other piece I'd recommend if you do any braising is a straight-sided saute pan (I believe it's called a sauteuse) with lid. Again, look for one with a metal handle that can stand the heat of the oven.

Feel free to pop into C&B, and I'll try to answer any more questions you have here, too. :hi:

[RetroLounge]

11. Thanks!

Would it be cool to cross post this there?

:hi:

RL

[Shakespeare]

13. Absolutely!

Very helpful folks in C&B, I tells ya...

[barb162]

9. I like steel with heavy bottoms. and plastic handles

Doesn't make a differenceabout the manufacturer. I have copper too and hardly ever use it. PS I also like plastic handles as they don't heat up and you don't burn yourself.

[azmouse]

10. Another vote for All Clad here.

I've been using All Clad for close to 20 years. It's damn near indestructible. Great to cook with and it cleans up easily.

[Warpy]

15. Any flat bottomed cookware will work on an electric stove

even the cheap stuff from Wally's that needs to be replaced every 5 years when the coating flakes off. However, the cheap stuff gives you very poor heat distribution, so it's better to get one decent pot at a time when you can afford it than buy a set of ten lousy ones.

Any mid priced cookware with a heavy bottom will distribute heat very well. Some of them have the heavy bottoms put on under heat and pressure and will work for many years before the pot and its bottom part company. I've had one such pot for 30 years and it's shown no sign of doing that. More expensive are the pots that have aluminum or copper sandwiched between layers of the metal that makes up the pot. Then there are the anodized aluminum, the tinned or stainless coated copper, and the enameled cast iron to consider. All will work well, so it's just a matter of esthetics and budget.

In other words, when you're ready to buy good cookware, it will all work, so suit yourself.

Just be aware that Teflon is temporary and will eventually shorten the life of any pan as it flakes off after a few years.

[FKA MNChimpH8R]

17. I have Calphalon

but I wish I'd spent the extra money for All-Clad.

[yellowdogintexas]

18. I have Caphalon, cast iron, stainless steel, Anolon and Circulon

oh and a medium grade 8" saute pan from Pampered Chef that I have used hard for 12 years without a sign of flaking on the part of the non stick

If you like non stick coatings, then go for it.

The Caphalon, Anolon and Circulon all have varying levels of their cookware. Circulon often has a 'try me' piece you can pick up for under $25 as a tryout. I like all 3 of them equally well and all of mine are anodized aluminum with nonstick interiors; all 3 companies put excellent non stick coatings too..they are bonded into the pan.


The most important thing is a good heavy bottom, and a good strong handle.

I do agree that acquiring the open stock pieces of cookware is the way, then you can mix and match to your needs and get the pieces you really want. I use all of mine for one thing or another but I bought for what I need.

[FedUpWithIt All]

19. Abosolutely LOVE my Martha Stewart stainless steel pots and pans. They get wonderful reviews.

The hold up wonderfully and they cook very evenly.

I have a nearly 10 yr old set and they look brand new.

I swear by these.

http://www.kmart.com/shc/s/p_10151_10104_9990000098155511P?vName=Gifts&cName=GiftableItems&sName=Smart%20Holiday%20Gifts&psid=FROOGLE&sid=KDx20070926x00003a

Price cannot be beat for the quality.

[RetroLounge]

20. I was considering these...

http://www.cuisinart.com/catalog/product.php?product_id=497&item_id=608&cat_id=221

:hi:

RL

[FedUpWithIt All]

21. Looks like a nice set.

:thumbsup:

I approve of the metal handles. My MS set is older and has all metal handles. They are still secure and solid. I never had to tighten them and they cannot accidentally melt.
;)

Are you ordering them online? I like to see how a pan feels in my hand. I am a bit insane about these types of things though.

The stove is incredible. I am jealous. I desperately want one of these...

http://www.wood-stove.org/antiquegasstoves.html

I know someone that has one languishing in a basement. :(

[FKA MNChimpH8R]

25. Metal handles - necessary for at least part of any decent set

There are just times when you need to grab something that has barely been seared (steak :9, fish filets :9) and toss the whole shootin' match into the oven to finish/rest. I don't like the idea of disturbing stuff like that partway through the cooking process.

[FedUpWithIt All]

28. Agreed.

Damn, now i have to go cook...something.

:9

Few things make me happier.

:hi:

[Muttocracy]

46. if you can get this one from NY to Ohio, $300

I love wandering this place - if I can ever manage to buy an old NY farmhouse like I dream of, I'll be visiting there often:
http://www.significantelements.org/the-store/online-items/for-the-kitchen/

[FedUpWithIt All]

50. Cool site. Thank you.

:hi:

[Muttocracy]

52. maybe you can find something similar out your way? nt

[AlCzervik]

22. RL i have 2 skillets from that collection i bought at Bed and Bath and i use them all the time

i'm replacing the calphalon my husband wrecked a pan at a time and these 2 pans the 10 and 12 have been great, even heating and solid handles.

[HopeHoops]

23. Cast iron.

[Tektonik]

24. do not buy a set

If you're used to using a cast iron skillet, get one; Lodge is a decent brand.

Next go to Amazon or places like Marshalls, Home Goods, etc and see if you can find any good stainless steel cookware individual pieces.

Do you have any unused gift cards laying around?

Do you know anyone working at a place like Bed Bath and Beyond or Williams and Sonoma? Often such companies offer special deals to their employees. When I worked at LNT, we had monthly double discount offers, one of which was a double discount. On all All Clad cookware.

[Texasgal]

26. If you want somethng that will last through the end of times

I'd go with All-Clad.

It's expensive but it's worth it.

[WinkyDink]

57. Were I starting over, DEFINITELY.

[Rabrrrrrr]

27. Of course, all my cookware is platinum and palladium,

but you can scour the posts of the proletariat in here to get a handle on the what the poverty-stricken are cooking with nowadays.

:P

I have some pieces at home that I really like - I think they're T-Fal, but I can't remember for sure. Otherwise, my stuff is kinda generic that I bought piecemeal: BUT, they have commonalities: they are heavy, thick bottomed, and well made of 18/10 or better steel, and with copper cores.

And one dutch oven from Loge that I absolutely love, that does everything that a LaCreuset does, except for 1/3 the price. I just checked Amazon, and sadly they're about $75 a pop now; I bought mine a year or so ago for half that, but I think I caught some kind of super special deal. Still, getting something for 1/3 the cost of another is a good deal.

[susanna]

29. First, I covet your stove.

My former (rented) home had a 1940s (white, though) behemoth that looked like a Cadillac somehow. I loved that thing and still miss it. :cry:

Second, I go with a poster up above - can't remember who. I have a basic All-Clad stainless set, along with several cast iron pieces. Probably 90% of my cooking is done in these.

I do have to admit to a bit of a cookware fetish though. My cast iron stuff includes 8" and 12" regular skillets, a 12" deep-sided frying skillet w/cover and a dutch oven. I also have a couple different sized woks...the smaller one is stainless, can't remember the big one's construction off hand. Oh and a Revereware (?) stainless steel nesting steamer/pasta set.

I think I may have too many pots and pans LOL. Good thread! Fun to see the variety.

[RetroLounge]

30. I actually had 2 of these stoves.

The other is white, and my ex- got it in the divorce.

I bought the pink one at an estate sale.

I found the white one on the curb in my neighborhood. in perfect working condition.

:hi:

RL

[susanna]

31. Awesome!

I love vintage stoves. No room for one in my teensy galley kitchen. But I can dream...maybe someday! :hi:

[RetroLounge]

38. Mine spent a couple of years in the garage

after I had to sell the house and rented a little place with appliances included.

I've had to pay movers to bring this thing upstairs this time...

RL

[susanna]

59. LOL. Your movers love you, I bet! n/t

[Bravo Zulu]

34. Consumer reports top pick is from costco!

Quality cookware isn't about price or celebrity-chef endorsements. Our tests found good performers at all price levels for both nonstick and uncoated cookware. Indeed the best performer overall was a $150, 14-piece set from Costco. We think most everyday cooks will do well with a set of nonstick cookware that includes the basic saucepans and skillets and a stockpot. If you want to whip the potatoes in the pot you've cooked them in, make a smooth roux or delicate sauce, or deglaze carmelized bits in a frying pan to add flavor to meat, you can supplement the nonstick set with a couple of pieces of uncoated cookware.

Best value in a nonstick set:
A generous set with 14 pieces of anodized aluminum. Cooking was very even, and the nonstick surface was very durable. Safe, sturdy, comfortable handles. Easy to clean (though dirt does collect around handle rivets, which is typical). But not dishwasher safe. Not available as open stock.

[Lex]

43. We got our Bialetti cookware from Coscto

We are really pleased with it.

[Tangerine LaBamba]

44. delete

[NMDemDist2]

35. I have a set of calaphon now, but my Wolfgang Puck set was better

I can't use them now as the Calaphon was a VERY expensive gift so I'm stuck with them. the Puck set (which the Empress of All also owns) had better lids and handles IMO

and they are very affordable

here's a good set, then add a cast iron skillet and dutchoven and you'll be set

:hi:

http://www.amazon.com/Wolfgang-Puck-Cookware-Set-pc/dp/B000RJP41O/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1235856285&sr=1-2

[GoneOffShore]

36. All depends on what you cook and how you cook.

Go to a restaurant supply house for a stockpot/lobster pot (If you need one) and a big non stick saute. Also for sheet pans.
Cast iron skillets - try to find ones that are used - they last forever and season beautifully. Lodge is the best source for new.
Enameled dutch ovens or oven to table casseroles - Le Creuset OR Lodge, who have come out with a line of enameled cast iron which appear to be very good value.
At least one stainless steel saucepan with a lid. I've got a Cuisinart that I've grown very fond of.

Other sorts of pans all depend on what you cook. Stay away from sets as others have said.

By the way the stove is great!

[QueenOfCalifornia]

37. I use

Le Creuset http://www.lecreuset.com/en-us/

I have the fire engine red but I like all of the colors -

(I am a serious cook and very picky about how evenly things heat... This stuff is excellent.)

[surrealAmerican]

40. If you want durable cookware, your best bet is cast iron.

It lasts forever. You do need to put in some work when it is new to "season" it, but after that it improves with age. Also avoid anything with a non-stick coating. They usually fail in a few years, making the cookware unsafe to use, and they can't be used on high heat. For large pots, you might want to go with stainless steel with a copper coating on the bottom. They are not so easy to clean if food gets stuck to them, but the large sizes are mostly for boiling and stewing, so that doesn't happen often.

[KamaAina]

41. Three easy steps.

1. Get robbed.

2. Bash one of the robbers over the head with an Emeril pan.

3. Get Emeril to send you a new set of his cookware.

Of course, it helps if you're an elderly female...

[Lex]

42. We like our Bialetti cookware we got at Costco

Looks like this

[Tangerine LaBamba]

47. I have this set -

http://tinyurl.com/d5g7j6

Got it about five years ago (it didn't come with spoons), and it's sensational. It cost $130 back then, and I never planned on buying a set of cookware, but when I picked them up at the display shelf, I flipped. My set was made in Italy, is the Costco Kirkland brand, can go in the dishwasher, and it also oven-safe. It's got a great, solid heft to it, which was what I was looking for.

It cooks beautifully, with perfectly even heating. It's just a pleasure to use. I clean it with a soapy sponge most of the time, or, if I'm feeling lazy, I just stick it in the dishwasher. Comes out beautiful. When something sticks, I clean it with a plastic scrubber and Barkeeper's Friend. It sparkles.

I cook a lot, and I'm very good at it. I've used everything - my cast iron pans are in a box in a closet, and the Le Creuset are in a cabinet, where they sit, unused. They're great - don't get me wrong - but the set I got at Costco works just as well, if not better, than the others.

SERIES, I cannot recommend it highly enough. And even at $200, it's a steal.

[XemaSab]

48. Get ONE GOOD le creuset pan

Then get a decent set of pots, a cast-iron skillet, a cheapie frying pan, and a chili pot.

This should hook your s**** up. :)

[Warpy]

55. That would be my advice

because that's the mongrel collection I have.

No, it doesn't look all pretty on the pot rack, that mixture of Calphalon and stainless and the cast iron is too heavy to hang up, at all, but there is simply nothing better than Le Creuset for soups and stews, than cast iron for frying, and the rest of it for ordinary cooking of grains and veg.

[woo me with science]

49. In keeping with your vintage theme:

I have had several different relatives give me expensive, new pots and pans, but I still use my good old Farberware set more than any of them. They are sturdy, easy to clean, and lightweight, which I love.

The new versions are made by a new company and aren't as good, but you can still find the real thing (the "original" classic) here and there.

According to a website: "Apparently, if you want the REAL thing, you have to buy the pieces individually. They are not cheap but you can get good deals at Amazon.com. More importantly Amazon (and also Kohl's) list the model numbers which are very important in this case. If you really want the original "Farberware Classic Cookware" stuff, you should look for Model Nos. 50000 (one-quart), 50002 (two quart), 50003 (three quart), 50004 (four quart), and 50012 (12" skillet)."

[riverdeep]

54. I have Advantage by Farberware. Looks like they stopped making these.

Stainless steel, not the hard anodized stuff. Got it a several years ago at some home furnishings type store. It's great, it was my first 'real' cookware. Heavy, but cooks evenly. Metal handles so you can put it in the oven and will last forever. Just bought the basic pieces as a set. I use almost everything in the set all the time, except the biggest stock pot, which I use occasionally. The advantage of buying in a set is that it's usually cheaper than buying separately. So I'd recommend buying a small, basic set and adding as needed.

I'd stay away from pans with glass lids. The supposed advantage is that you can see what you're cooking, except that you really can't most of the time because the steam makes the lid opaque. And glass lids can chip and break, so you always have to be careful. I prefer the steel, you don't have to baby it.

It was between that and Cuisinart brand, but I couldn't find a store that sold it near me. All Clad is probably the best but you'll have to cash in your 401k to get the pieces.

[WinkyDink]

56. Oh, you would love my pink Le Creuset!

[KitchenWitch]

58. I had a set of Farberware that I loved.

It got lost in the move, unfortunately.

If you can afford it, get some All-Clad, they are practically bullet proof. We have an All-Clad 7 inch fry/saute pan and it is fantastic.

We recently got rid of all of our non-stick pans except the wok (which will be replaced with one that has no non-stick coating soon). We are cooking in stainless and cast iron.