Cookware Recommendations (5 Viewers)

[Grumpy Old Manatee]

I use this Dutch Oven, the good ole Magnalite 4248 M -5qt. - not mine but a pic I stole for reference.

How do the coals stay on the lid?

 

[sonicboom]

I only buy the "high end" cookware at Target.

 

[Snakehead]

What is a nice Dutch Oven to get? It's one of the few things I don't have in the arsenal. Cast Iron?

This is the time of year to buy one.

Normally Sam's has a Martha Stewart brand on a deal, probably about $20 or so. I think we bought 3-4 a couple years ago just to have matching ones when cooking multiple dishes at the same time.

Marshall's, TJ Maxx and Home Goods Normally have good ones at decent prices right now.

 

[Nisey55]

I have a mix of a few things. Some I bought, some were gifts. I don't have anything too high end.

As stated by Buzd Le Crueset is the gold standard for enameled cast iron, however, I own a cast iron skillet from Lodge and some enameled Dutch ovens from Lodge (I think, they were a gift, need to double check). They're made in Tennessee. Reasonable price. Cast iron is cast iron, for the most part. They may use different alloys, but I wouldn't expect drastic differences. I've always liked cooking on cast iron, but they tend to get hot spots, so move the pan around, move the food around. I've had to re-season it a couple times, but it's been a champ.

For stainless steel, I went a notch down from All Clad (another gold standard). I have a Tramontina clad pan and pots (made in Brazil). I also have a set of their non-stick Pans I got at Costco a few years back.

Regardless of what you use, and you probably know this, is to use the cookware properly. Cast iron, stainless, non-stick all have different needs and care.

Oh, and bartenders friend is your friend to clean stainless.

How are you feeling overall about your Tramontina stainless? I'm wanting to replace a dutch oven and maybe try a braiser pot. They come with either stainless or glass lids, I'm not sure which is better.

 

[buzd]

How are you feeling overall about your Tramontina stainless? I'm wanting to replace a dutch oven and maybe try a braiser pot. They come with either stainless or glass lids, I'm not sure which is better.

Generally I like glass lids. They can be difficult to keep clean but it’s nice to see what’s going on without opening it.

 

[Madmarsha]

Generally I like glass lids. They can be difficult to keep clean but it’s nice to see what’s going on without opening it.

I always liked the CorningWare "Visions" glass cookware because I liked being able to see inside. As stated before, I love a glass lid.

I thought being an "adult" was getting the "best" set of MATCHING cookware because I thought that was how you were "supposed" to do it. But when shopping for sets for myself, it never felt prudent because there was either something that was missing or a piece I didn't like and wouldn't use.

Now I definitely feel like sets are useless if it's filled with pieces you won't use anyway. The only skillets I use are cast iron, my favorite saucepan is one I got at TJ Maxx a couple years ago, and my casseroles are still my "Visions". And nothing is Teflon which I regret once being beholden to (Except for the brand of electric pressure cooker I have which was a mistake).

I do covet more luxury cookware (like the Le Creuset); but, frankly, it wouldn't help my lack of cooking skills anyway.

 

[Madmarsha]

How are you feeling overall about your Tramontina stainless? I'm wanting to replace a dutch oven and maybe try a braiser pot. They come with either stainless or glass lids, I'm not sure which is better.

Cos my Dutch oven is cast iron and VERY heavy which is going to become a bigger and bigger concern for me, I think I tend to turn to my electric pressure cooker for things I might otherwise use a Dutch oven for. Just a thought.

 

[guidomerkinsrules]

I always liked the CorningWare "Visions" glass cookware because I liked being able to see inside. As stated before, I love a glass lid.

I thought being an "adult" was getting the "best" set of MATCHING cookware because I thought that was how you were "supposed" to do it. But when shopping for sets for myself, it never felt prudent because there was either something that was missing or a piece I didn't like and wouldn't use.

Now I definitely feel like sets are useless if it's filled with pieces you won't use anyway. The only skillets I use are cast iron, my favorite saucepan is one I got at TJ Maxx a couple years ago, and my casseroles are still my "Visions". And nothing is Teflon which I regret once being beholden to (Except for the brand of electric pressure cooker I have which was a mistake).

I do covet more luxury cookware (like the Le Creuset); but, frankly, it wouldn't help my lack of cooking skills anyway.

Low key TJ maxx has some sneaky good deals on kitchen stuff at times

 

[Saint_Ward]

How are you feeling overall about your Tramontina stainless? I'm wanting to replace a dutch oven and maybe try a braiser pot. They come with either stainless or glass lids, I'm not sure which is better.

I'd prefer to see what's going on, but my pot has a stainless lid. I just have to make sure I don't have it turned up to high, or I'll hear it hissing and bubbling over later. ha. Overall, I like the Tramontina line. They're a bit hefty too. I also have some Tramontina enamel cast iron dutch ovens.

I added a few updates to my post from 2023.

 

[zeetes]

how do i make an egg over-easy without destroying it in the process? yeah. i want that piece of hardware.

 

[Grumpy Old Manatee]

how do i make an egg over-easy without destroying it in the process? yeah. i want that piece of hardware.

Buy it a drink?

 

[CajunInVA]

how do i make an egg over-easy without destroying it in the process? yeah. i want that piece of hardware.

It is easy! Learned this from America’s Test Kitchen.

Heat skillet.
Crack two eggs in a separate bowl.
Add oil to skillet
Once it starts shimmering, add a small pat of butter
Once butter melts, swirl around and put back on fire.
Add eggs to skillet.
Immediately cover (I use a big plate)
Cook for about 1 min.
After the 1 min, take off of flame while keeping it covered.
Let it sit another minute.
At this point it is done without flipping
Salt and pepper.
To vary doneness of egg, choose more or less time for each step (keep them equal)

 

[Madmarsha]

how do i make an egg over-easy without destroying it in the process? yeah. i want that piece of hardware.

Sounds like user error.

 

[Eeyore]

how do i make an egg over-easy without destroying it in the process? yeah. i want that piece of hardware.

Well seasoned cast iron works great

 

[Paul]

Low key