Cookware Recommendations (4 Viewers)

[Madmarsha]

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

Hey, I have that same set!

 

[UncleTrvlingJim]

We use Greenpan ceramics and they seem to work pretty well

 

[Yatman]

hey @CapitalCitySaint, if you haven't yet pulled the trigger, check your local costco

mine near atlanta had this calphalon set and tho made in changland it seems well built





dishwasher safe and glass lids nice too

 

[CapitalCitySaint]

hey @CapitalCitySaint, if you haven't yet pulled the trigger, check your local costco

mine near atlanta had this calphalon set and tho made in changland it seems well built





dishwasher safe and glass lids nice too

Not sure I can trust a Saints fan who lives in Atlanta.

Also....Changland. Bruh.

 

[town123]

I've been using cast aluminum from Italy for the past five years. I like the quality better than pretty much everything I've ever used up until now. If it's made in Gina.... why bother?

 

[Andrus]

I use...

MCWARE POTS Archives ·

mcwareinc.com

 

[Madmarsha]

Also....Changland. Bruh.

Right?!?

 

[Consigliere]

I got a German stone skillet for omelettes and it is fantastic - no sticking, no carcinogenic coating, no scratching because it is just stone. And cheap, because it is just stone.

 

[Bayouboy]

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?

Depending on the food cooked, the type of cookware can promote better taste in my opinion. Maybe it has to do with the temperature of the skillet. We do fajita food often. I use a large cast iron skillet to sauté the greens prior to cooking the chicken or beef. Then follow with the meat. I do find that the cast iron gives the meat a somewhat charred look coming off the cast iron that other cookware does not seem to duplicate (probably due to higher heat retention). The meal looks and tastes like it came from the restaurant.

For stew, gumbo, sauce picante type meals, I have a variety of Magnalite pots of varying size. They are expensive though. And a couple of Misen pans for eggs and omelet making.

What foods did you typically cook?

 

[boutrous]

I use...

MCWARE POTS Archives ·

mcwareinc.com

Except for a large oval McWare roaster, I have an original set of Magnalite pots that I use everyday.

 

[Andrus]

Except for a large oval McWare roaster, I have an original set of Magnalite pots that I use everyday.

I have a mix of Magnalite's and McWare. The Magnalite's are from the set that my wife and I were given as a wedding present 44 years ago. They definitely last. Both brands make pretty much the same pots. However, McWare pots are made in Mamou Louisiana, and I like to support the more local of the two brands.

 

[Brennan77]

Gas stove

 

[Optimus Prime]

Depending on the food cooked, the type of cookware can promote better taste in my opinion. Maybe it has to do with the temperature of the skillet. We do fajita food often. I use a large cast iron skillet to sauté the greens prior to cooking the chicken or beef. Then follow with the meat. I do find that the cast iron gives the meat a somewhat charred look coming off the cast iron that other cookware does not seem to duplicate (probably due to higher heat retention). The meal looks and tastes like it came from the restaurant.

For stew, gumbo, sauce picante type meals, I have a variety of Magnalite pots of varying size. They are expensive though. And a couple of Misen pans for eggs and omelet making.

What foods did you typically cook?

do a lot of sauteing, searing meats and braising

 

[Brennan77]

We have an old set of pots and pans branded as Emeril's but I think it was made by all clad or calphalon. They are great with aluminum and copper on the bottom. They have held up really well. We also keep a couple of non stick pans around for eggs and such. They are replaced every 5 years or so as needed. They are calphalon and oxo branded, the latter being notably less durable on the cooking service. The real workhorses are our lodge cast iron skillets and Dutch oven. They are the first thing we reach for unless necessity demands otherwise. They all have their place though.

 

[SWJJ]

We have an old set of pots and pans branded as Emeril's but I think it was made by all clad or calphalon. They are great with aluminum and copper on the bottom. They have held up really well. We also keep a couple of non stick pans around for eggs and such. They are replaced every 5 years or so as needed. They are calphalon and oxo branded, the latter being notably less durable on the cooking service. The real workhorses are our lodge cast iron skillets and Dutch oven. They are the first thing we reach for unless necessity demands otherwise. They all have their place though.

Emeril's was made by All Clad. Their higher end stuff is phenomenal, but I'm not dropping 2K on cookware.