Cookware Recommendations (2 Viewers)

[CapitalCitySaint]

I'm in the market for some new pots and pans. I currently have Calphalon which I have enjoyed but they are worn out from years and in some of their cases - decades of use and I know that there are a lot of great new options on the market.

If it matters, I do not cook a bunch of fancy things but I do cook for myself every day and I want nice ish. I have heard good things about AllClad but have no personal experience with it and have also looked at some nice cast iron options but want to hear from some of y'all who have good taste and know what you're talking about.

TIA

 

[Optimus Prime]

I am interested in these but I'll admit it's mostly because they look cool

FINEX

FINEX Cast Iron Cookware

www.amazon.com

 

[SWJJ]

I'm in the market for some new pots and pans. I currently have Calphalon which I have enjoyed but they are worn out from years and in some of their cases - decades of use and I know that there are a lot of great new options on the market.

If it matters, I do not cook a bunch of fancy things but I do cook for myself every day and I want nice ish. I have heard good things about AllClad but have no personal experience with it and have also looked at some nice cast iron options but want to hear from some of y'all who have good taste and know what you're talking about.

TIA

Are you cooking over natural gas, an electric range, or over a glasstop/IR?

 

[Grumpy Old Manatee]

want to hear from some of y'all who have good taste and know what you're talking about.

TIA

Guess that rules me out.

I’ve got a mishmash of cookware, so I can’t be of much help.

Would be helpful to know which pieces you would use most frequently and a budget you hope to keep it around.

I’m sure the Buzd signal has already been activated, so I’m sure he’ll have some good suggestions.

 

[livefromDC]

The first thing should be a cast iron skillet those things are versatile. I like Le Creuset cookware.

 

[CapitalCitySaint]

Are you cooking over natural gas, an electric range, or over a glasstop/IR?

Gas stove

 

[CapitalCitySaint]

Guess that rules me out.

I’ve got a mishmash of cookware, so I can’t be of much help.

Would be helpful to know which pieces you would use most frequently and a budget you hope to keep it around.

I’m sure the Buzd signal has already been activated, so I’m sure he’ll have some good suggestions.

A few skillets and a small & medium pot would be nice - my large Calphalon pot is still in great condition. So maybe a full set or perhaps different pieces from different manufacturers depending on what's best for different things based on feedback from you people.

 

[Optimus Prime]

The first thing should be a cast iron skillet those things are versatile. I like Le Creuset cookware.

and they last forever and can be truly heirlooms

My girlfriend's cast iron was her grandmother's and is well over 70 years old

 

[SWJJ]

If you are cooking over natural gas, Hexclad, Caraway, and Greenpan Ceramics are all top-tier rated. Cuisinart Stainless steel is also very good and heats up fast, but I found using them on an open flame can warp them (that's why I asked above.)

If you have an IR or electric stovetop I would recommend the Cuisinart Stainless Steel classic set. I had them for a while and loved them, but they warped over time on my natural gas stove and were not the easiest to clean.

I cross shopped Hexclad, Caraway, and Greenpans lines when I was looking for a replacement for the Cuisinart line. They are all a bit more expensive (or at least were) than the Cuisinart, but the Ceramics and Cast Iron Hybrids do not warp over time over the heat of the natural gas flames like stainless and aluminum alloys have.

I went with the Greenpan line and have been pleased but 2 years in on heavy daily use, I am starting to lose some of the ceramic non-stick coating (I am certain my wife and kids use metal utensils when I'm not looking.)

My buddy has and swears by the Hexclad, but when I shopped them Hexclad was significantly higher priced than the Greenpan, but I don't think that's the case any longer.

 

[Big_L]

Ninja is pretty good.

 

[Optimus Prime]

So how big a difference does the cookware really make?

Can you really taste/tell the difference between a dish made in a skillet/pot that costs hundreds of dollars vs the same exact dish made with the same exact ingredients made in a $20 pan from Walmart?

 

[Grumpy Old Manatee]

So how big a difference does the cookware really make?

Can you really taste/tell the difference between a dish made in a skillet/pot that costs hundreds of dollars vs the same exact dish made with the same exact ingredients made in a $20 pan from Walmart?

Yeah, it does. Not necessarily from a taste/flavor standpoint, but from an evenness and consistency of cooking. Also has to do with durability and versatility of the pots and pans.

 

[superchuck500]

So how big a difference does the cookware really make?

Can you really taste/tell the difference between a dish made in a skillet/pot that costs hundreds of dollars vs the same exact dish made with the same exact ingredients made in a $20 pan from Walmart?

I don't know if its about dish taste or generally how well made the good stuff is - which means it not only lasts much longer, I think it makes it more reliable to cook with. Plus the cheap stuff usually has toxic coatings and whatnot involved.

 

[SWJJ]

So how big a difference does the cookware really make?

Can you really taste/tell the difference between a dish made in a skillet/pot that costs hundreds of dollars vs the same exact dish made with the same exact ingredients made in a $20 pan from Walmart?

absolutely, especially if you make gravies, rouxs, or cream sauces, like alfredo sauce.

Cheaper alloys do not distribute heat evenly, and the metal directly under the flame will get VERY hot, but the metal on the outside of the pot doesn't get as hot. Also some alloys will warp when heated with high heat.

 

[SWJJ]

I don't know if its about dish taste or generally how well made the good stuff is - which means it not only lasts much longer, I think it makes it more reliable to cook with. Plus the cheap stuff usually has toxic coatings and whatnot involved.

good point about the coatings!