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?
 

Denzien

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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.
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.
 

dtc

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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.
 

Oye

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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

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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

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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

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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.
 

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