Let's talk cookware (1 Viewer)

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It's time. My pots and pans are no longer viable. The magnalite professionals have served well over the years, but the step kids ran then thru the dishwasher and now they are pitted and leaving residue.

I've scouted a few different options but most of the lesser stainless and copper sets scare me based on the reviews. Some are happy, but there's quite a few pics and testimonials that they easily warp. I'll not mention so as to not influence recommendations.

I'm not opposed to paying for quality, but I don't want to over pay for a shoddy product.

Looking at the Made-In and found Caraway which look really nice and have some bonus items like the rack and lid holder.

So what other brands do you recommend?
 

Twyst

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I'm mostly stainless all clad at home, but the triply cuisinart stainless is a fraction of the cost and is very good and heavy. Ive cooked with it a ton in other peoples kitchens and find little difference between it and my pots that were more than triple the price.


This line (dont buy a set, just buy the pots you need from this product line unless you find a set that really fills your needs).
amazon







If money is no object then All clad/le creuset/mauviel will be your goto for different pieces. I really cant stress what a great bargain I find that cuisinart cookware though.





Also, dont spend much money on nonstick egg pans. Its better to buy cheap ones (that still have some weight to them) and throw them out and buy new ones than it is to buy an expensive nonstick.
 

zeetes

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most of my cookware is 'all clad' or 'staub' and i can't recommend either enough. stauv is mostly my heavy cookware, but nearly hard to kill. all-clad, i own the 4ply+ and are nearly as indestructible, though i only own your standard pots and pans. a few mauviel pans as well (one pot).

unfortunately, a few pieces alone are worth more than most people's sets of pots etc.

seriously, depending on how long you plan on owning or using your 'equipment' it is how much you want to invest. even if i actually cooked, none of it is going anywhere in the near future.

okay, and fork you wanna be hit post too soon, i totally recommend cuisinart.
 

buzd

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Also, dont spend much money on nonstick egg pans. Its better to buy cheap ones (that still have some weight to them) and throw them out and buy new ones than it is to buy an expensive nonstick.
Disagree. Scanpans are amazing and will last if you take care of them.
 

Swampy Saint

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I recently started watching equipment reviews on YouTube called America's Test Kitchen.
I highly recommend you watch this before buying anything.
You'll have to look for the equipment reviews.
The most expensive stuff is not always the best.
I like that they show why a pot or pan might serve you better. Things you may not even consider on your current equipment or think about when purchasing new equipment.
It's just a cool perspective.


Here's a link:















 
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Saint_Ward

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Other than a cast iron skillet, I can't recommend much. I'm not much of a cookware aficionado.

I tend to like anodized aluminum, but that's less about cooking and more about ease of care.
 

DaveXA

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Our cookware is a mess. We haven't bought new cookware in probably 15 years. We got a new instant pot/pressure cooker last night, so we'll see how that goes before investing in a new set.
 

Saint_Ward

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I recently started watching equipment reviews on YouTube called America's Test Kitchen.
I highly recommend you watch this before buying anything.
You'll have to look for the equipment reviews.
The most expensive stuff is not always the best.
I like that they show why a pot or pan might serve you better. Things you may not even consider on your current equipment or think about when purchasing new equipment.
It's just a cool perspective.


Here's a link:















According to them, this was their #2 set. Remove the space. When I leave the URL, it doesn't link properly.

https://www.amazon. com/Tramontina-80116-248DS-Induction-Ready-NSF-Certified/dp/B00JDL0TA8?ref_=ast_sto_dp
 

Zack Lee

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I have opted to go with a more eclectic collection than a matched set. I have a few Tri-ply All Glad items. I agree with Twyst on omelette pans. Also, I would invest in a good enamel coated dutch oven if you don't already have one. That is my go to for any soup, gumbo, jambalaya or pretty much anything that you may have to simmer. This is especially true if you don't have a gas oven. And At least a good cast iron skillet, well seasoned. I was fortunate enough to inherent all of my Great Grandmothers cast iron. Study up on how to clean them so you don't mess up the seasoning once you have it right.

Swampy, I too have always watched ATK. I enjoy watching those nerds. Its kind of Alton Brownish mix of science and cooking. Equipment reviews are great and I have gotten some inspiration for things to cook there too.

that is where I found out about this chef knife and I have now had 3. (I have found it for 25 in the past) Handle is more restaurant supply style but the weight balance and SHARPness are outstanding. I would take it over knives 3 times as much

 

Brennan77

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We have all clad made Emeril branded pots and pans from when we got married 16 years ago. They are still great. Of course we also have a few necessary black iron pieces which honestly see most of the workload. I've also got a couple of nonstick skillets that I replace every 5 years or so.
 

DaveXA

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I have opted to go with a more eclectic collection than a matched set. I have a few Tri-ply All Glad items. I agree with Twyst on omelette pans. Also, I would invest in a good enamel coated dutch oven if you don't already have one. That is my go to for any soup, gumbo, jambalaya or pretty much anything that you may have to simmer. This is especially true if you don't have a gas oven. And At least a good cast iron skillet, well seasoned. I was fortunate enough to inherent all of my Great Grandmothers cast iron. Study up on how to clean them so you don't mess up the seasoning once you have it right.

Swampy, I too have always watched ATK. I enjoy watching those nerds. Its kind of Alton Brownish mix of science and cooking. Equipment reviews are great and I have gotten some inspiration for things to cook there too.

that is where I found out about this chef knife and I have now had 3. (I have found it for 25 in the past) Handle is more restaurant supply style but the weight balance and SHARPness are outstanding. I would take it over knives 3 times as much

I'm actually looking for a good knife set. I'd like kitchen knives and steak knives. I only have 2 steak knives left, and with six people in the house, we could really use a full set. Will check this out tho.
 

DaveXA

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Also, looking for a good cutting board. The one we're using is a hard plastic or type of glass, but it's really noisy when my wife is cutting, particularly fruits n vegetables. Kids hate it, lol. Something that dampens the sound a bit would be nice.
 

Saint_Ward

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I'm actually looking for a good knife set. I'd like kitchen knives and steak knives. I only have 2 steak knives left, and with six people in the house, we could really use a full set. Will check this out tho.
Personally, I never bought a knife set. Just pieces I liked. Steak knives are different, I got a set. Depends on what you like.

I think we have thread on kitchen knives..
 

Saint_Ward

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For cutting boards, the answer is always wood. Soft plastic is also good. I like soft plastic for meat, because it's easier to wash. I don't like cutting raw meat on wood. That's just me. The pro's clearly do both.

Just wash by hand and use mineral oil or cooking oil to coat the wood.

The harder the material, the worse it is for your knife blade, in general, but that video shows that soft woods damage easier, so that damage can really mess up your knife. So, a hard wood is best on your kinves.

We have a small kitchen, so I can't get a big board. But it's like 14*14, I think.
 

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