Let's talk cookware (1 Viewer)

[zeetes]

I was dumb enough to buy a couple AllClad non-stick over the years and they've been worn out long enough that I bought a scan pan a couple years ago. I kept living with them because they were expensive, but after reading this thread I went ahead and bought 2 Tramontina non-stick off Amazon.

They're both great. Slick as can be. Now, if only there was a way to strip the useless non-stick off the over-priced AllClad and use them as stainless I'd be happy. It hurts to toss them in the trash.

dtc has the absolute best advice for "non-stick" because just get what you like.

all non-stick is basically the same. all use the same formula to coat any pan.

non-stick is great for grilled cheese, no idea for what else.

 

[Saint_Ward]

dtc has the absolute best advice for "non-stick" because just get what you like.

all non-stick is basically the same. all use the same formula to coat any pan.

non-stick is great for grilled cheese, no idea for what else.

I've found some are a little more durable than others, but basically, PTFE is PTFE.

to me, go with a comfortable handle and a thick enough metal to prevent warping and feel secure on your stove.

 

[RazorOye]

I have been cooking with the stainless steel
Fry pans and they are really really nice to cook with. I don’t have any nonstick cookware at all.

But I don’t feel like adding another pan so I think ill stick with the cast iron and stainless steel

the tomatoes are finally coming in so I plan on trying a sauce this weekend in the 6 qt

So far, really pleased with how light they are and the way they handle the heat.

 

[RazorOye]

My pot came in the mail today! So excited. Can’t wait to fire it up. It’s premium but a really good deal from a local guy. And I’m just gonna be at home, on the couch watching 9 hours of sports. So it’s a perfect day to experiment!

 

[buzd]

My pot came in the mail today! So excited. Can’t wait to fire it up. It’s premium but a really good deal from a local guy. And I’m just gonna be at home, on the couch watching 9 hours of sports. So it’s a perfect day to experiment!

The Le Creuset?

 

[Bronson]

My pot came in the mail today! So excited. Can’t wait to fire it up. It’s premium but a really good deal from a local guy. And I’m just gonna be at home, on the couch watching 9 hours of sports. So it’s a perfect day to experiment!

For a moment, just forgot what thread I was in

 

[RazorOye]

For a moment, just forgot what thread I was in

oh, damn. I’m in the
Wrong thread. This stuff really hit harder, sooner than I thought.

 

[RazorOye]

The Le Creuset?

yea, I got the 7.25 qt round model. Perfect size - excited to use it. That completes my current kitchen checklist items. For the moment.

 

[dtc]

Glass is evil. It's fine for serving cheese on, but do not let your good knives touch the surface.

End-grain wood is ideal.

This. Glass and hard plastic are terrible for your knives. You'll either have terrible edges and dull knives or be sharpening them so often you'll be wearing them out.

Dull knives are dangerous.

Buy a Boos board of end grain maple. It'll last longer than any of us.

 

[RazorOye]

Teakhaus is really good too.

 

[zeetes]

The Le Creuset?

what would you recommend as a good size for small* meals?

no short jokes. i have to use it as a disclaimer.

 

[RazorOye]

what would you recommend as a good size for small* meals?

no short jokes. i have to use it as a disclaimer.

when I was looking at sizes, a lot of people raved about the 3.3 L/3.5 QT size for an individual or couple. The smaller sizes were said to be a bit too small to have the versatility

 

[zeetes]

when I was looking at sizes, a lot of people raved about the 3.3 L/3.5 QT size for an individual or couple. The smaller sizes were said to be a bit too small to have the versatility

so the staub 3.5 pumpkin i have as decoration would be sufficient? i'm just worried about the use marks after.

even though, my mauviel 1830 copper collection of pan/pot are gorgeous. i won't use them because of the heat.

the staub should be fine as it it ceramic, and cast iron enamel (which is incredibly beautiful), i can cook (poorly to mid), but am hesitant to use great works for simple food.

i am no cook, especially no chef, though i can semi-follow directions to create food.

i love the beauty of the fantastic creation of excellent, awesome, greatness of forged metals.

taken for granted by non-chefs, wannabe chefs, and that of which uses these tools to be used for their potential.

certain objects of old, require respect, as many dishes today would be absent without their ability to work in creating. tools or not, these are legacy.

respect the dishes before you. they have a great history, in which created a culture, and have used these teachings as an art of progress to our current culinary needs.

never forget this when cooking.

i highly value several pieces of (representations) of french cuisine, that i am hesitant to use some of the pieces of i have.

sorry, my drunken rant. i truly hope every piece of every brand is used. i just have a certain connection to a few.

fork it. ignore everything i posted lol.

if something ever happens to me, my collection goes to buzd. only friend, personal friend, that would appreciate.

 

[buzd]

so the staub 3.5 pumpkin i have as decoration would be sufficient? i'm just worried about the use marks after.

even though, my mauviel 1830 copper collection of pan/pot are gorgeous. i won't use them because of the heat.

the staub should be fine as it it ceramic, and cast iron enamel (which is incredibly beautiful), i can cook (poorly to mid), but am hesitant to use great works for simple food.

i am no cook, especially no chef, though i can semi-follow directions to create food.

i love the beauty of the fantastic creation of excellent, awesome, greatness of forged metals.

taken for granted by non-chefs, wannabe chefs, and that of which uses these tools to be used for their potential.

certain objects of old, require respect, as many dishes today would be absent without their ability to work in creating. tools or not, these are legacy.

respect the dishes before you. they have a great history, in which created a culture, and have used these teachings as an art of progress to our current culinary needs.

never forget this when cooking.

i highly value several pieces of (representations) of french cuisine, that i am hesitant to use some of the pieces of i have.

sorry, my drunken rant. i truly hope every piece of every brand is used. i just have a certain connection to a few.

fork it. ignore everything i posted lol.

if something ever happens to me, my collection goes to buzd. only friend, personal friend, that would appreciate.

This is nonsense. Well made cookware should be used and it should be reasonably easy to take care of with some simple steps. Otherwsie it’s not well made.

 

[dtc]

This is nonsense. Well made cookware should be used and it should be reasonably easy to take care of with some simple steps. Otherwsie it’s not well made.

This and 3.5 quarts is probably smaller than you'll really want if it's the only one.

I would start at 6. That's big enough to make a 1 pound bag of beans.