I need new cookware. (1 Viewer)

[ditka311]

Knives

 

[falconeyed]

:whitecorner"

 

[bostonfred]

Knives

We were actually looking at the Twin Cuisines, which are a little higher priced. How are those?

 

[bostonfred]

We got a bunch of gift cards to Macys and Williams and Sonoma for wedding gifts. Have to use a couple of them todayby end of day Monday to take advantage of a significant Macy's discount (20% off for friends and family - not sure of the details). Recently married, no kids yet, don't plan on having more than two when all is said and done. We have about $500 on gift cards at Macy's and another few hundred at Williams and Sonoma. I'd be willing to go over that to get the pans we want. I'd rather get good pans that will last a long time than spend the money on housewares or something else that she'd find to spend them on. Right now, I'm leaning towards all-clad stainless steel, and buying pieces individually instead of the set. Which pieces should we be leaning towards first time around? frying pans - Should we buy two? Which ones? 8, 10, 12 inch? saucepans - Is it good to have both 2 qt and 4 qt? saute pan - 4qt or 6qt? how important is this compared to a saucepan or frying pan? roasting panspaghetti kettle (can't remember the real name)What else would we need? Also, any advice on knives?

Also, any help on this would be greatly appreciated

 

[Limp Dogg Bizkits]

We got a bunch of gift cards to Macys and Williams and Sonoma for wedding gifts. Have to use a couple of them todayby end of day Monday to take advantage of a significant Macy's discount (20% off for friends and family - not sure of the details). Recently married, no kids yet, don't plan on having more than two when all is said and done. We have about $500 on gift cards at Macy's and another few hundred at Williams and Sonoma. I'd be willing to go over that to get the pans we want. I'd rather get good pans that will last a long time than spend the money on housewares or something else that she'd find to spend them on.

Right now, I'm leaning towards all-clad stainless steel, and buying pieces individually instead of the set. Which pieces should we be leaning towards first time around?

frying pans - Should we buy two? Which ones? 8, 10, 12 inch?

saucepans - Is it good to have both 2 qt and 4 qt?

saute pan - 4qt or 6qt? how important is this compared to a saucepan or frying pan?

roasting pan

spaghetti kettle (can't remember the real name)

What else would we need? Also, any advice on knives?

Also, any help on this would be greatly appreciated

I only have 1 fry pans. I use m 12 inch more than any other piece. Of course, I cook a lot of hamburger helper!sauce pans. I like to have 2. Lets say you are cooking spaghetti. Use the large pan for noodles, small one for sauce.

Saute pans. I have 2. one small and one large. I like to have a small one if I only need to cook some garlic or a small item, its nice not to use the big one.

No idea about roasting pan or spaghetti knife.

As far a knives go. Don't buy a big set unless you want to spend $4-500 for a good one.

I bought this set http://www.williams-sonoma.com/products/sk...m?pkey=ccutwclb and I LOVE it. I use those 2 knives for 95% of my cutting. I also bought this http://www.williams-sonoma.com/products/92...mp;cm%5Fsrc=rel and a pair of these http://www.williams-sonoma.com/products/sk...mp;cm%5Fsrc=SCH

I bought a nice set of steak knives from TJ Maxx and a cool looking knive block from there and I am set.

 

[Shooter McGavin]

Knives

We were actually looking at the Twin Cuisines, which are a little higher priced. How are those?

You don't need to break the bank on a set of knives. The most important thing to have is a good Chef's knife. This one is 20 bucks, and it's rated by Cooks illustrated as their top pick, beating out several pricier brands. Other good and more expensive brands are Global and Shun.

 

[Limp Dogg Bizkits]

Knives

We were actually looking at the Twin Cuisines, which are a little higher priced. How are those?

You don't need to break the bank on a set of knives. The most important thing to have is a good Chef's knife. This one is 20 bucks, and it's rated by Cooks illustrated as their top pick, beating out several pricier brands. Other good and more expensive brands are Global and Shun.

Which one?

 

[Men-in-Cleats]

We got a bunch of gift cards to Macys and Williams and Sonoma for wedding gifts. Have to use a couple of them todayby end of day Monday to take advantage of a significant Macy's discount (20% off for friends and family - not sure of the details). Recently married, no kids yet, don't plan on having more than two when all is said and done. We have about $500 on gift cards at Macy's and another few hundred at Williams and Sonoma. I'd be willing to go over that to get the pans we want. I'd rather get good pans that will last a long time than spend the money on housewares or something else that she'd find to spend them on. Right now, I'm leaning towards all-clad stainless steel, and buying pieces individually instead of the set. Which pieces should we be leaning towards first time around? frying pans - Should we buy two? Which ones? 8, 10, 12 inch? Start with a 12 incher (not nonstick) as that is what one uses 90% of the time and if you want a second size for say omellettes or such, get a second one in 8 or 10" but get that one in nonstick. saucepans - Is it good to have both 2 qt and 4 qt? It is good to have a couple of these as as you might want to warm some veggies in one while boiling something else in another. saute pan - 4qt or 6qt? how important is this compared to a saucepan or frying pan? I've never owned a saute pan and most of what you would need one for can be done with a frying pan/skillet. Not necessary unless one has any specific dishes in mind for it, especially with only two people. roasting pan - How often do you roast things and how big of things do you roast? It is a big differenct between something that can do a 25 lb turkey and something you'd use to roast up a chicken. I have a great big anodized aluminum one from Costco that works well for me. If you only ever do small things then you can just roast those in a Dutch oven if you buy a rack for the bottom. If you have enough money from the gift certificates just get a nice basic one as they don't get used that often and just need to be thick enough on the bottom that one can put them up on a burner to deglaze without it burning.spaghetti kettle (can't remember the real name) - A nice 12 QT stockput would work for spaghetti, stews, gumbos, lobster boils, or whatever you people in the northeast like to do with one. Maybe some chowdah? Just make sure it is nice and thick on the bottom so you don't burn things on it too easily.What else would we need? Also, any advice on knives?

See comments above. I'd say the only other thing that is necessary is a Dutch oven as they are extremely versatile. An enameled cast iron one like from Le Creuset or competitor is sort of the gold standard, but the stainless ones from All-Clad perform just as well from what I've heard. I just wouldn't recommend anodized for this one as it is too hard to determine what state the food is in with a dark interior.As far as knives you can't go wrong with Wustof or Henckels and the more expensive brands like Shun or Global are of extremely high quality as well. The biggest thing with knives is that you want to see how they feel in your hands. Even between one brand like Henckels their different lines have slightly different handles and one might fit your hands better while someone else might hate that one. Knives are a bit of a personal choice as long as you are choosing amongst ones of comparable quality. I avoid sets in these as well as you end up with knives you don't need and have to buy ones you do want. I'd recommend an 8" chef knife, 8" bread/serrated knife, paring knife, and maybe a slender knife for boning or slicing things. 90% of what one does one can do with the chef knife so be sure to get one of those that suits you the most.

 

[Men-in-Cleats]

Knives

We were actually looking at the Twin Cuisines, which are a little higher priced. How are those?

You don't need to break the bank on a set of knives. The most important thing to have is a good Chef's knife. This one is 20 bucks, and it's rated by Cooks illustrated as their top pick, beating out several pricier brands. Other good and more expensive brands are Global and Shun.

Which one?

I believe Cook's is fond of the 8" chef knife from Forschner and they list the price at around $35 so it isn't inconceivable that one could find it for $20.

 

[Shooter McGavin]

Knives

We were actually looking at the Twin Cuisines, which are a little higher priced. How are those?

You don't need to break the bank on a set of knives. The most important thing to have is a good Chef's knife. This one is 20 bucks, and it's rated by Cooks illustrated as their top pick, beating out several pricier brands. Other good and more expensive brands are Global and Shun.

Which one?

I believe Cook's is fond of the 8" chef knife from Forschner and they list the price at around $35 so it isn't inconceivable that one could find it for $20.

Forgot the link. Right you are. http://www.amazon.com/gp/product/B000638D3...d=1KGODOKH2ZDM8

 

[Limp Dogg Bizkits]

Knives

We were actually looking at the Twin Cuisines, which are a little higher priced. How are those?

You don't need to break the bank on a set of knives. The most important thing to have is a good Chef's knife. This one is 20 bucks, and it's rated by Cooks illustrated as their top pick, beating out several pricier brands. Other good and more expensive brands are Global and Shun.

Which one?

I believe Cook's is fond of the 8" chef knife from Forschner and they list the price at around $35 so it isn't inconceivable that one could find it for $20.

Forgot the link. Right you are. http://www.amazon.com/gp/product/B000638D3...d=1KGODOKH2ZDM8

Wow, I read the customer reviews and that seems like a perfect knife for someone on a budget. I love my Wusthof Classic 7" Sandoku knife, but might pick this up as well.

 

[Shooter McGavin]

Wow, I read the customer reviews and that seems like a perfect knife for someone on a budget. I love my Wusthof Classic 7" Sandoku knife, but might pick this up as well.

It's on my x-mas list, too.

 

[All Your Base Are Belong To Us]

Looks like it's down to All Clad vs. Calphalon for me. I like the brushed metal finish, so I'm considering the All Clad MC2 line and the Calphalon Contemporary Stainless.

Any additional recommendations before I pull the trigger?

 

[AhrnCityPahnder]

Just go to Costco and pick this up. I don't think you will do better without spending a lot for some copper.

Here is consumer reports top 10:

1 Kirkland Signature (Costco) Item 783634 CR Best Buy $150 14 anodized aluminum

<snip>

We wound up going with this Kirkland set from Costco. I'm really impressed with it so far. I haven't used All-Clad or Calphalon to compare it to, but this stuff is worlds better than what we had

 

[Yah_Shoor_Yoobetchya]

Mrs. YSY (and her cajun family) has been using this brand (LINK) for many, many years. They all swear by it.

And we all know that cajuns are the know-all, be-all of anything related to cooking.

 

[Capn Crunch]

Mrs. YSY (and her cajun family) has been using this brand (LINK) for many, many years. They all swear by it.

And we all know that cajuns are the know-all, be-all of anything related to cooking.

We have a Magnalite pot in the test kitchen that must be close on 40 years old. Works great on pot roast.

 

[cj*]

TJ Maxx and Marshalls also carry Cuisinart french ovens that are like the le creuset. I got my dad a 9 quart oval for christmas and he has used it 4 times since christmas day. He says it is his favorite present. My fiance got me the cuisinart 7 qt oval french oven and it is really sweet. Takes a little bit of time to get used to the cast iron due to the way it heats up and holds the heat, but it is very versatile.

 

[Joe Bryant]

Looks like it's down to All Clad vs. Calphalon for me. I like the brushed metal finish, so I'm considering the All Clad MC2 line and the Calphalon Contemporary Stainless.Any additional recommendations before I pull the trigger?

Never cooked with Caphalon but I love all my All Clad stuff. Don't get any nonstick stuff. Should last forever.J

 

[Leo Scanlon]

I can't believe nobody mentioned All-Clad. For a cheaper set, they have the Emeril line which gets rated pretty well for the price. I think there are some issues with quality being inconsistent since that line is made in China. That and it has Emeril on every piece. No thanks. I am holding out for the higher end lines. They are costly, but like Calphalon, you will have them for life.

I have several pieces of non-stick Emerilware pots and pans and I've used it almost daily for several years. I like it a lot. It's not dishwasher safe, but it cleans out easily.

 

[All Your Base Are Belong To Us]

They carry La Crueset at TJ Maxx as well. I buy ALL of my cookware there.

Went to a couple of these over the past few days and didn't find a damn thing.Too much of a crap shoot.

 

[All Your Base Are Belong To Us]

I guess what I'm saying above too is that I'd rather take $400 and spend it on those 3 pans instead of $300 on a 12 pc set where I didn't like any of the pieces.Cookware is one of the (many) areas I think where the "fewer pieces but higher quality" really is true.J

The three things you linked will come to over $500 easily.Don't you need a lid for your sautee/frying pan? That's what bugs me about some of these sets. No lid for the pans.

 

[Mr.Pack]

How does Cuisinart stack up?

My wife loves the one pan she has and wants a set for her birthday.

 

[Mr.Pack]

How does Cuisinart stack up?

My wife loves the one pan she has and wants a set for her birthday.

Help please

 

[Woozy Foozy]

I got a All-Clad 7-piece Set years ago as my starter set. Paid 600 bucks and got the All-Clad stainless steel tool set as free gift. I use the frying pan and sauce pan a lot but the stock pot is still in the box ( ). I expect the set to last a life time. Big fan of stainless steel - just soak the pan in some water and they clean up in no time. I only use a non-stick for eggs.

Other pieces that I use all the time (all bought on sale):

Lodge 10" Skillet @ $10

LeCreuset 5 1/2 Qt French Oven (Blue) @ $150

LeCreuset 2 Qt Tomato Casserole @ $70 - for curry dishes

 

[Woozy Foozy]

How does Cuisinart stack up?

My wife loves the one pan she has and wants a set for her birthday.

It has great reviews on Amazon.

 

[Mr.Pack]

How does Cuisinart stack up?

My wife loves the one pan she has and wants a set for her birthday.

It has great reviews on Amazon.

Thanks!I never thought to look at the reviews.

 

[Woozy Foozy]

How does Cuisinart stack up?

My wife loves the one pan she has and wants a set for her birthday.

It has great reviews on Amazon.

Thanks!I never thought to look at the reviews.

THIS works great. It keeps my stainless steel cookware looking new. Some supermarkets sell it.

 

[Saints-Man]

Hemingway did this shtick a little better than you.

 

[Joe Bryant]

I guess what I'm saying above too is that I'd rather take $400 and spend it on those 3 pans instead of $300 on a 12 pc set where I didn't like any of the pieces.Cookware is one of the (many) areas I think where the "fewer pieces but higher quality" really is true.J

The three things you linked will come to over $500 easily.Don't you need a lid for your sautee/frying pan? That's what bugs me about some of these sets. No lid for the pans.

Rarely if ever have I used a lid for frying / saute pan. Sometimes on the dutch oven.J

 

[bigbottom]

Did a search and found this great thread. My wife's birthday is coming up. She cooks a lot and I figure it's long past time to replace the substandard set of cookware we bought 15 years ago when we were newlyweds. Those things are thrashed.

After reading this thread and wanting to do something really nice for her, I decided to go with All-Clad copper core pieces, but boy are those things pricy. I'm definitely looking at the following pieces:

12" Fry Pan - $225

3 Quart Covered Saucepan - $310

I'd also like to get an 8-quart covered stockpot, but that's $420! And I'd also need a saute pan of some sort, no? If I get the 3 Quart, that's another $260. For those 4 pans, I'd be at $1,215. That's absurd, no?

Perhaps I should just bite the bullet and get the 14-piece set for $1,899. That gets me the following: "set includes 10" and 12" fry pans, 2 and 3 quart sauce pans with lids, 3 and 6 quart saute' pans with lids, a 12-inch chef's pan with domed lid and an 8-quart stock pot with lid."

Joe and others, talk me off the ledge here. I really think I only need about four pans here. Unfortunately, the 7 piece set at $830 doesn't include exactly the pieces I want (that set is a 2-quart covered saucepan, 10-inch fry pan, 3-quart covered sauté pan, 8-quart stockpot with lid). Maybe I just buy the 7-piece set and spring for the 12" fry pan.

I need some help here before I do something really stupid.

p.s. Amazon is running some promotion where you get the 5 1/2 quart All-Clad dutch oven for free ($70 value) if you spend $500 or more on All-Clad purchases.

 

[bigbottom]

Just called Bed Bath and Beyond and while they don't have the copper core in stock, he said they could order it, and I could bring in the 20% off to apply it to the purchase.

 

[bigbottom]

Ok. Here I can help you out.1) Don't buy All-Clad Copper Core. IMO, the extra benefit isn't worth it; if you want to buy A/C (which is a solid recommendation, most of my pots/pans are A/C), go with the regular aluminum Stainless Steel. If you really want to splurge for copper, the brand to go for is Moliere or something like that.2) Contrary to what my wife thinks I think (I'm the buyer of A/C) you don't need the 15-pc set. Here's your basics: * 3 (or 4)-qt saute pan. This is a must and will be used all the time. You can get the 4-qt from Williams Sonoma for cheaper than you get the 3-qt (it's on some sort of deal with a splatter screen) and looks fine.* 1-2 Skillets. You need 1 large one that is nonstick to do eggs and pancakes and it's nice to have one smaller one to fry up bacon or what not.* 4-6 qt. sauce pan. Basically, something large enough to make soup in. Again, at WS you can buy this soup pot with 2 small handles vs the normal 1 long handle for less, even though otherwise it's an identical pot, and they throw in a free ladle (sidenote: I don't work at WS; I just got married so went through all this stuff on our registry).* 1-2 qt. sauce pan. Basically, something to quickly boil water or heat up a can of soup. Very handy.* Large stockpot.... like 12-24 quarts. But here I wouldn't buy A/C; I'd get some inferior brand for much less. The amount they want for something like this is ridiculous.* Dutch oven. Something that you can start on the stove, if you like, and then finish in the oven. Here you can go All-Clad, you can go Le Creuscet, we went Staub. But they'll all do the trick.If you have all those, you're basically set. If you have money left over in your budget, go to korin.com and spend $200 on a 10 1/2" gyuotu (I'd go Masomoto if they're not still back-ordered). She'll love you for it.

Thanks Matthias! Joe made the same comment upthread about the copper core, though his frying pan is copper core. I certainly have a lot more flexibility if I go straight stainless, but I don't want to give up a difference in quality for a couple extra pieces if the difference is appreciable. Also, we already have a jumbo stock pot, but I was interested in something in the 8 quart variety. We have one of those now and my wife uses it a fair amount for boiling pasta or making soups (for our family of four). Following your advice, and tweaking it a bit, I could go with something like the following:10" frying pan12" frying pan3 or 4 qt saute pan3 or 4 qt sauce pan (do I really need a 6 qt sauce pan?)1 1/2 quart sauce pan8 quart stock potand then add a Dutch Oven

 

[YSR]

What I use the most:

http://www.chefscatalog.com/product/92131-...c2-saucier.aspx 3 quart size. The saucier is a great pan / shape. sloped on the sides and not as deep. I use this every morning for oatmeal. And it's used a ton for regular cooking.

http://www.chefscatalog.com/product/92114-...c2-fry-pan.aspx in the 12" size. The go to standard frying pan.

http://www.chefscatalog.com/product/95125-...rench-oven.aspx in the 9 quart size. This is the go to pot for everything "big". Gumbos, pasta sauces, stews, red beans and rice, soups, pot roast etc all go here. It's expensive but worth it I think. Fantastic piece of equipment.

If it were me, I'd save up and get these 3 things. That covers a ton of what I cook.

For the All Clad, I have different stuff from their different lines. It's all good. The copper core is supposed to be the best and that's what my frying pan is. But I'm not sure it's that much better than their other lines.

Everything is hand wash. Just get used to that.

J

Le-Creuset is great.

I thought it was nuts to pay that much for a pot but I found a great price. They're out there if you look around. There is also an outlet in South Carolina if you're traveling that way.The advantage of it is the white enameled inside lets you see how things are cooking. Much easier to do a roux for a gumbo when it's white instead of a black cast iron bottom.

Again, it's something that I hope to hand down to my kids one day. When you look at it like that, the cost isn't as big a deal.

J

Going here tomorrow. It's always tough to know what an outlet will have, but if anyone has a specific item they are looking for and would like me to look for, let me know.

 

[YSR]

Last year, I was trying to decide between All-Clad and Calphalon - and the deciding factor was that Bed, Bath and Beyond's 20% off coupons don't apply to All-Clad. Got an 8-piece set of Caphalon for a steal with that coupon.

And, no, you can't put them in the dishwasher, but they are SUPER easy to handwash. I'm as lazy as they come re: handwashing dishes, but I have no problem with the Calphalon.

These are super easy to handwash until you burn the coating by searing a filet for 2 minutes in both your 8" and 10" omelette pans.

 

[zander_s]

Nice deal on an allclad 12" frying pan with lid!

http://www.amazon.com/All-Clad-Inch-Stainl...2439&sr=1-1

 

[Regular Crust Pizza]

My wife and I have some calaphon pots and pans. We might use them on occasion to boil some pasta or something, but most of the time we use either the our dutch oven or 10-12" cast iron pan, both by Le Cruset.

We use those two all the time.

 

[AhrnCityPahnder]

2 years of use into that Kirkland set mentioned above. Still a fan.

I'm not sure how much more awesomeness spending an extra grand on AllClad or Calphalon cookware will bring you. Pretty sure I'll never find out.

 

[bigbottom]

You don't need the 6 qt sauce pan if you're getting the 8-qt stock pot. They would basically fill the same purpose which would be to make a soup or stew or what not from scratch. And you can boil the pasta in either. I would take a look at the 10" and 12" frying pan. You may find that if you get the 12" the other size you really want is 8" - 9". I.e., think about what different uses you're gaining by getting the different sizes and buy accordingly. But I would make the larger one non-stick.Also, something you can throw a little extra money at is a steamer attachment unless you already have one.And seriously, I would get the standard stainless vs the copper core and use the extra $$ at Korin. I don't remember the URL, but if you google Fred's Cutlery Forum, those guys have all sorts of advice on knives but basically, everything Korin sells is good. And better than anything you get in the mainline stores.... kills Wuesthof, Global, Shun, etc. Someone above mentioned Forscher, and they're fine, but they're fine because they're cheap. Basically you're getting a knife as good as a Wusthof at a much lower price. But Korin's stock is much, much better quality at slightly (maybe 25%-30%) higher price. Of all the wedding gifts we got, the Masomoto gyuotu is our most used.

Good info, thanks. As for the non-stick, I thought folks generally preferred just going with the stainless steel on the All-Clad frying pans. Bed Bath & Beyond does have a 12 inch non-stick for about $135.

 

[bigbottom]

Just called Bed Bath and Beyond and while they don't have the copper core in stock, he said they could order it, and I could bring in the 20% off to apply it to the purchase.

Stopped by B, B & B on the way home to check out some of their All-Clad stuff. Girl behind the counter confirmed that I could use the 20% coupon for All-Clad. Got home and found the coupon. It says right there on the coupon that you can't use it for All-Clad.

 

[YSR]

Just called Bed Bath and Beyond and while they don't have the copper core in stock, he said they could order it, and I could bring in the 20% off to apply it to the purchase.

Stopped by B, B & B on the way home to check out some of their All-Clad stuff. Girl behind the counter confirmed that I could use the 20% coupon for All-Clad. Got home and found the coupon. It says right there on the coupon that you can't use it for All-Clad.

I wondered about this when I saw the above post earlier today. Didn't know if they had changed it in the year or two since I last bought cookware there.Sorry.

 

[bigbottom]

Ok. Here I can help you out.1) Don't buy All-Clad Copper Core. IMO, the extra benefit isn't worth it; if you want to buy A/C (which is a solid recommendation, most of my pots/pans are A/C), go with the regular aluminum Stainless Steel. If you really want to splurge for copper, the brand to go for is Moliere or something like that.2) Contrary to what my wife thinks I think (I'm the buyer of A/C) you don't need the 15-pc set. Here's your basics: * 3 (or 4)-qt saute pan. This is a must and will be used all the time. You can get the 4-qt from Williams Sonoma for cheaper than you get the 3-qt (it's on some sort of deal with a splatter screen) and looks fine.* 1-2 Skillets. You need 1 large one that is nonstick to do eggs and pancakes and it's nice to have one smaller one to fry up bacon or what not.* 4-6 qt. sauce pan. Basically, something large enough to make soup in. Again, at WS you can buy this soup pot with 2 small handles vs the normal 1 long handle for less, even though otherwise it's an identical pot, and they throw in a free ladle (sidenote: I don't work at WS; I just got married so went through all this stuff on our registry).* 1-2 qt. sauce pan. Basically, something to quickly boil water or heat up a can of soup. Very handy.* Large stockpot.... like 12-24 quarts. But here I wouldn't buy A/C; I'd get some inferior brand for much less. The amount they want for something like this is ridiculous.* Dutch oven. Something that you can start on the stove, if you like, and then finish in the oven. Here you can go All-Clad, you can go Le Creuscet, we went Staub. But they'll all do the trick.If you have all those, you're basically set. If you have money left over in your budget, go to korin.com and spend $200 on a 10 1/2" gyuotu (I'd go Masomoto if they're not still back-ordered). She'll love you for it.

Thanks Matthias! Joe made the same comment upthread about the copper core, though his frying pan is copper core. I certainly have a lot more flexibility if I go straight stainless, but I don't want to give up a difference in quality for a couple extra pieces if the difference is appreciable. Also, we already have a jumbo stock pot, but I was interested in something in the 8 quart variety. We have one of those now and my wife uses it a fair amount for boiling pasta or making soups (for our family of four). Following your advice, and tweaking it a bit, I could go with something like the following:10" frying pan12" frying pan3 or 4 qt saute pan3 or 4 qt sauce pan (do I really need a 6 qt sauce pan?)1 1/2 quart sauce pan8 quart stock potand then add a Dutch Oven

Revised (and going with the All-Clad Master Chef 2 line because I like the brushed aluminum exterior):8" fry pan12" fry pan4 qt saute pan3 1/2 qt sauce pan2 qt sauce pan7 qt stock pot with pasta insertThese can all be had for a total of $653.94 on Amazon.Add a dutch oven and this may be the right mix. Don't think my wife has used a dutch oven before. Any thoughts on size?

 

[bigbottom]

For frying eggs and pancakes, though, I like having something non-stick. Greasing/sticking/cleaning is just too much of a hassle with all steel for that kind of stuff.

Yeah, we have a cheap non-stick griddle pan we can use for that.

 

[zoonation]

Can all clad stainless steel go in the dishwasher? What's the best brand for dishwasher safe pans?

you just don't put quality cookware or knives in the dishwasher. buy something cheap if that is what you're going to do.all-clad and le crueset are the show. calphalon isn't a bad product but doesn't distribute heat the way the show pieces do.

 

[zoonation]

Looks like it's down to All Clad vs. Calphalon for me. I like the brushed metal finish, so I'm considering the All Clad MC2 line and the Calphalon Contemporary Stainless.Any additional recommendations before I pull the trigger?

if cost isn't an issue all-clad is a no brainer.

 

[Joe Bryant]

Ok. Here I can help you out.

1) Don't buy All-Clad Copper Core. IMO, the extra benefit isn't worth it; if you want to buy A/C (which is a solid recommendation, most of my pots/pans are A/C), go with the regular aluminum Stainless Steel. If you really want to splurge for copper, the brand to go for is Moliere or something like that.

2) Contrary to what my wife thinks I think (I'm the buyer of A/C) you don't need the 15-pc set. Here's your basics:

* 3 (or 4)-qt saute pan. This is a must and will be used all the time. You can get the 4-qt from Williams Sonoma for cheaper than you get the 3-qt (it's on some sort of deal with a splatter screen) and looks fine.

* 1-2 Skillets. You need 1 large one that is nonstick to do eggs and pancakes and it's nice to have one smaller one to fry up bacon or what not.

* 4-6 qt. sauce pan. Basically, something large enough to make soup in. Again, at WS you can buy this soup pot with 2 small handles vs the normal 1 long handle for less, even though otherwise it's an identical pot, and they throw in a free ladle (sidenote: I don't work at WS; I just got married so went through all this stuff on our registry).

* 1-2 qt. sauce pan. Basically, something to quickly boil water or heat up a can of soup. Very handy.

* Large stockpot.... like 12-24 quarts. But here I wouldn't buy A/C; I'd get some inferior brand for much less. The amount they want for something like this is ridiculous.

* Dutch oven. Something that you can start on the stove, if you like, and then finish in the oven. Here you can go All-Clad, you can go Le Creuscet, we went Staub. But they'll all do the trick.

If you have all those, you're basically set. If you have money left over in your budget, go to korin.com and spend $200 on a 10 1/2" gyuotu (I'd go Masomoto if they're not still back-ordered). She'll love you for it.

Thanks Matthias! Joe made the same comment upthread about the copper core, though his frying pan is copper core. I certainly have a lot more flexibility if I go straight stainless, but I don't want to give up a difference in quality for a couple extra pieces if the difference is appreciable. Also, we already have a jumbo stock pot, but I was interested in something in the 8 quart variety. We have one of those now and my wife uses it a fair amount for boiling pasta or making soups (for our family of four). Following your advice, and tweaking it a bit, I could go with something like the following:

10" frying pan

12" frying pan

3 or 4 qt saute pan

3 or 4 qt sauce pan (do I really need a 6 qt sauce pan?)

1 1/2 quart sauce pan

8 quart stock pot

and then add a Dutch Oven

Revised (and going with the All-Clad Master Chef 2 line because I like the brushed aluminum exterior):8" fry pan

12" fry pan

4 qt saute pan

3 1/2 qt sauce pan

2 qt sauce pan

7 qt stock pot with pasta insert

These can all be had for a total of $653.94 on Amazon.

Add a dutch oven and this may be the right mix. Don't think my wife has used a dutch oven before. Any thoughts on size?

Everyone cooks differently so it's hard to say but if I were ranking the stuff I'd have have it'd go something like this:7 1/4 Le Crueset dutch oven. http://www.amazon.com/gp/product/B00004SBH...RMYM7NNCM06GT4F Yes, it's ridiculously expensive it seems but worth it. You want the versatility of being able to go inside the oven if you want like with a pot roast. It's heavy and holds heat like a champ. I like the enameled interior over a regular black cast iron as you can better see what sauces are doing. If you're cooking roux for gumbo, it's easier to see where it is in color. Your kids will fight over this someday. If you cook a lot, just buy it and don't look back.

12" cast iron skillet http://www.amazon.com/Lodge-L10SK3-12-22-P...4122&sr=1-4 Indespensible. Fraction of the cost of an all clad skillet and does a better job once it's seasoned.

I have the 12 copper core All Clad and I'm not sure it's worth the money compared to this one. The downside of the cast iron is that it's heavy and not that easy to move around if that's important.

I'd get a 10" version of the same thing http://www.amazon.com/Lodge-L8SK3-10-2e25-...4122&sr=1-6 as they're cheap.

For a small pot, I find I use my All Clad 3 qt saucier more than any other pot. http://www.amazon.com/All-Clad-Stainless-3...n/dp/B00005AL5Q I like the shape better.

The one non stick pan I'd get would be a relatively cheap 8" pan for eggs. Something with a plain sturdy handle like this http://www.amazon.com/Cuisinart-Classic-No...4422&sr=1-3

Large stock pot that you can use for pasta. I have this one http://www.amazon.com/All-Clad-Master-7-Qu...4506&sr=1-3

For the smaller pots, certainly nothing wrong with a high end All Clad. But I'm not sure it's really worth it. When I'm doing something in a small pot, it's usually something non critical and you could get by with something cheaper if you wanted. Although I think it makes sense to buy the best you can afford.

Bottom line thought is fewer items, better quality. And get stuff that is versatile. As Alton Brown says, the only uni tasker in the kitchen is the fire extinguisher.

Good luck and take your time building up stuff. It's a thing maybe, but I do get enjoyment out of cooking with stuff that really works well.

J

 

[pokin]

Just called Bed Bath and Beyond and while they don't have the copper core in stock, he said they could order it, and I could bring in the 20% off to apply it to the purchase.

Stopped by B, B & B on the way home to check out some of their All-Clad stuff. Girl behind the counter confirmed that I could use the 20% coupon for All-Clad. Got home and found the coupon. It says right there on the coupon that you can't use it for All-Clad.

I was at a Bed Bath and Beyond a couple of weeks ago and the cashier gave us a little info. She basically said to never throw away the coupons because even though the have an expiration date they will take them anyway. She also said you can use as many as you have on different items in the same purchase. She basically made it sound like they were as liberal with their coupon rules as possible. Not sure if it applies to the All-Clad but it wouldn't surprise me at all if they accepted the coupon even though it says they won't. I'd give it a shot though. Good luck!

 

[jonboltz]

 

[bigbottom]

Everyone cooks differently so it's hard to say but if I were ranking the stuff I'd have have it'd go something like this:

7 1/4 Le Crueset dutch oven. http://www.amazon.com/gp/product/B00004SBH...RMYM7NNCM06GT4F Yes, it's ridiculously expensive it seems but worth it. You want the versatility of being able to go inside the oven if you want like with a pot roast. It's heavy and holds heat like a champ. I like the enameled interior over a regular black cast iron as you can better see what sauces are doing. If you're cooking roux for gumbo, it's easier to see where it is in color. Your kids will fight over this someday. If you cook a lot, just buy it and don't look back.

You've sold me. I will definitely get a Le Creuset Dutch/French oven. My only decision here is size. I believe from page one that you have the 9 quart version, but have linked the 7 1/4 quart version here. Do you find that your 9 quart is bigger than you need? Are there things you make in your 9 quart that you think might be difficult to make in the 7 1/4 quart? I'll be dropping a fair amount of coin on this, so I don't want to get something that may not be as versatile for the sake of saving $40 or so. Any insight would be greatly appreciated as I don't think my wife has ever cooked with one, and I don't cook at all, so I'm flying a bit blind here.

12" cast iron skillet http://www.amazon.com/Lodge-L10SK3-12-22-P...4122&sr=1-4 Indespensible. Fraction of the cost of an all clad skillet and does a better job once it's seasoned.

I have the 12 copper core All Clad and I'm not sure it's worth the money compared to this one. The downside of the cast iron is that it's heavy and not that easy to move around if that's important.

I'd get a 10" version of the same thing http://www.amazon.com/Lodge-L8SK3-10-2e25-...4122&sr=1-6 as they're cheap.

We have a Lodge cast iron skillet that we rarely use. I think this is due to the fact that it isn't particularly practical because it hardly has any sides, and also it hadn't been taken care of when we got it from her dad. Since they're so cheap, I'll definitely look to add one of the ones you linked to our kitchen.

For a small pot, I find I use my All Clad 3 qt saucier more than any other pot. http://www.amazon.com/All-Clad-Stainless-3...n/dp/B00005AL5Q I like the shape better.

The one non stick pan I'd get would be a relatively cheap 8" pan for eggs. Something with a plain sturdy handle like this http://www.amazon.com/Cuisinart-Classic-No...4422&sr=1-3

I'll give the saucier pan some thought. We've never used a pot with that shape. As for the cheap 8" inch non-stick, we're already covered there.

Large stock pot that you can use for pasta. I have this one http://www.amazon.com/All-Clad-Master-7-Qu...4506&sr=1-3

Yep, this very pot is on my list.

For the smaller pots, certainly nothing wrong with a high end All Clad. But I'm not sure it's really worth it. When I'm doing something in a small pot, it's usually something non critical and you could get by with something cheaper if you wanted. Although I think it makes sense to buy the best you can afford.

Bottom line thought is fewer items, better quality. And get stuff that is versatile. As Alton Brown says, the only uni tasker in the kitchen is the fire extinguisher.

Good luck and take your time building up stuff. It's a thing maybe, but I do get enjoyment out of cooking with stuff that really works well.

J

Thanks Joe. I appreciate your insights.

 

[Joe Bryant]

You know, I'm not sure on the dutch oven. Let me look tonight when I get home to see what it is. Whatever I have, it's the perfect size for me. I do lots of chili / gumbo / soups and it works fine. Any smaller and it wouldn't be big enough and much bigger and it would get unwieldy.

J

 

[bigbottom]

You know, I'm not sure on the dutch oven. Let me look tonight when I get home to see what it is. Whatever I have, it's the perfect size for me. I do lots of chili / gumbo / soups and it works fine. Any smaller and it wouldn't be big enough and much bigger and it would get unwieldy.J

Thanks. I'm very interested to see what size you have, as we'd be doing those things as well. One of the few things I do cook is chili, and my wife makes gumbos and other soups for the family. By the way, those are some funky colors. I'm thiking of going with either the red or the flame.