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Cookware of the Gods
RadicalTurnip
Registered User regular
Registered User regular
So my Fiancée and I are trying to decide what type of cookware to register for. I've always heard that the "copper bottomed" ones were really good, but I also really like Teflon for the non-stick. I would like a Cast Iron pan, but that would most likely be in addition to any other cookware we do. We thought about that Emeril cookware because it has copper in it and looks very functional, but I figured there would be something cheaper that was just as good or better.
We're registered at Target and Bed Bath and Beyond, so if it was something that could be found there, that would be awesome.
TL;DR Fiancée and I can't decide what cookware to get, possible choices: aluminum, stainless steel, copper-bottomed, Teflon.
Edit: Alternately, if there's a good discussion of this on the forums, direct me there. I looked around for the elusive "cooking thread" I've heard about, but couldn't quickly locate it. If that has all the information I need...I'm sorry, please link.
We're registered at Target and Bed Bath and Beyond, so if it was something that could be found there, that would be awesome.
TL;DR Fiancée and I can't decide what cookware to get, possible choices: aluminum, stainless steel, copper-bottomed, Teflon.
Edit: Alternately, if there's a good discussion of this on the forums, direct me there. I looked around for the elusive "cooking thread" I've heard about, but couldn't quickly locate it. If that has all the information I need...I'm sorry, please link.
RadicalTurnip on
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... and I cough for every crater that I could see, / on the surface of that coffin we've come to call the moon." Circle Takes the Square
You want nonstick pans for general use, especially for frying things.
Stainless steel is pretty good as general cookware as well, with the advantage that you can bake with some of it too. I've found it really handy to have a big heavy pan with a lid that I can stick right in the oven.
Aluminum pans are generally terrible and the worst of the four kinds at properly distributing heat.
So the correct answer is that you want some of everything, except aluminum.
Edit: This is a good thing to consider for anything you don't plan on baking with. Metal handles really can be a pain.
They aren't just copper bottomed, they're nickel lined on the inside as well. You need to re-line it constantly. You most likely will not do this. You will wreck them. It will be a waste of money.
Buy a aluminium nickel alloy pot. And as the dude above me suggested buy a cast iron skillet.
Satans..... hints..... I'm a mo bro!
What about "copper inserts" in pans. Where they have something like a layer of Stainless Steel, a Layer of Copper, and then a layer of a Nickel Alloy (or something)?
How "non-stick" is Stainless Steel? I mean, I know it's supposed to be a little non-stick, but I'm sure it's no Teflon.
Also, are you saying there's Stainless Steel pans that can be placed directly into the oven? That could be nice.
Are there any "matching sets" that incorporate all of these (Future-wife's really wants a "matching kitchen" even though they're probably going to be in cupboards). Or at least anything that may look matching?
They are easy to spot though, they say it on the side of the box. I would look at getting a 20cm oven proof frying pan.
If you do want to get expensive cookware get an stove proof cassarole pot like le cruest. These can be used it in over and the stove top and are great for french peasant dishes like coq au vin and beef bourguignon.
Satans..... hints..... I'm a mo bro!
Copper is considered the best because it conducts heat so well, but it's also the most expensive and an absolute bitch to clean. Check out some of the copper-core stainless stuff out there, which is almost as good and a lot cheaper.
Also consider getting a good enameled dutch oven, like the Le Cruset one or similar. It is very versatile. It's enameled cast iron so it cooks very well and is super easy to clean.
If by chance you have an induction cooktop, make sure you're getting something that will work with it!
Don't know what your price range is, but All-Clad LTD pans all look the same but come in a variety of non-stick/stainless options.
I guess it's possible, if it mentions something to that effect. I just know the ones we have get hot as shit, and I've even lit up a pot holder or two trying to move a pot of macaroni or whatever around because they dangled too close to the flame. It's just a lot of annoyance, especially when you have a lot going on. God help you if you have to quickly move something because it's bubbling over or whatever.
I don't use non-stick pans. Most of my stuff is stainless, but I also have a cast iron skillet that I use for certain things and two different enameled cast iron (Le creuset) that I love. I was so happy to freecycle the non-stick crap I had before that.
Consistently wins every quality-test in Cooks Illustrated, the stuff is practically bullet-proof. It's a layer of aluminum sandwiched between layers of stainless steel all the way through, not just a disk on the bottom. Fast, even heating, no reactivity, dishwasher-safe. They will last until the end of tiiiiiime.
All-clad does make non-stick pans as well, but Teflon is not the most durable material from any manufacturer, so I'd get a cheaper non-stick pan (Calphalon or something) and replace it every couple of years.
Also, the King of Dutch Ovens is enameled cast iron, e.g. Le Creuset:
All the awesomeness of cast-iron without having to worry about damaging it by using soap or putting it in the dishwasher.
Enameled cast iron. Quite costly but absolutely worth every penny. Great range of sizes and colors. Works on the stove, oven, or dishwasher. Nearly indestructible and the versatility is unmatched. I cannot speak for anything they make that has teflon as I have stopped using anyting with teflon. Not because of health issues, but because no matter how hard I try I cannot seem to keep from somehow getting nicks/scratches in it. Gone through so many teflon pans that I've given up.
edit: f u kaltorak
I've always used non-stick pans to brown hamburger and stuff, but I have to let it sit for a while so it *sticks* to give it that seared taste. I guess I never thought that SS would be better for that. I'll look into All Clad. Does there name have anything to do with alclad metal finish? Just wondering.
And yeah, I've never used a dutch oven, but I could definitely see the handiness.
It's also relatively simple to clean, because you don't really need to "clean" it. The grease and everything else left over from cooking is what seasons the pan and gives it its non-stick properties, so all it needs is a rinse in hot water and some scrubbing with a brush to get any stuck-on bits. Then dry it, wipe it with a little oil, and put it away.
If you're not a serious cook, then nonstick teflon will be more than adequate for your needs, and you will be very satisfied with it. Just use wooden or silicone utensils instead of metal to minimize wear.
Copper is awesome but expensive and unnecessary unless you are very serious about your cooking, and you will probably be happier with nonstick teflon if you aren't. Additionally, I feel that stainless steel/aluminum pans are largely superior to copper-nickel pans. A previous poster mentioned that a copper pan will need to be recoated with nickel: this can be true, but if you never use metal utensils, such recoating might not be necessary for decades.
Stainless steel is also an excellent choice, but again, if you are asking this question, teflon will probably make you happier: It's much easier to achieve a good result without sticking with teflon.
Edit: F, beated about cast Iron. Obviously I disagree about enameled cast iron, KalTorak. I just don't see the enameling process as a worthwhile trade-off. I would certainly second your suggestion, though, that he just buy a low-mid level set like Calphalon and just replace it later, if necessary. To my experience, however, they last a good while with reasonable care (No metal spatulas or spoons!). RUNN1NGMAN: cast iron can be prone to heat shock and cracking. Probably not anything you would have to worry about if the cookware stays in your kitchen, but I once cracked the shit out of a very nice dutch oven while camping because it was sitting in the snow while I filled it up. I understand that larger cast iron cookware can crack under what might be considered normal use (IE, melting ice or frozen food over high heat), but this is really only an issue with larger pieces than what are usually found in a domestic kitchen.
The most important pan you'll own is your 12-inch skillet, NOT nonstick (for high-class cooking, you want food to stick to the pan to create a "fond" for sauce). So if you want to splurge, go for a 12-inch All-Clad skillet (I think they call it a "fry pan"). I own this thing, it's wonderful, and it will last you a lifetime.
The dutch oven is also a workhorse and I've heard good things about Le Crueset. (I have an All-Clad, but it was a gift and is way too expensive for me to recommend to anyone).
Regarding copper, it is my understanding that copper has nothing to do with quality (it's actually a pain to upkeep) and is mostly for "prettiness." I'd skip it. A good pan is made of two layers of stainless steel with a layer of aluminum sandwiched in between.
Cast iron is cool, and cheap, but it's actually sort of difficult to work with and it can't take the place of a good stainless steel 12-inch skillet.
I think if you're going to spend $100+ on a pan, it should be the 12-inch skillet. Lord Chris Kimball would likely agree.
Oh, speaking of dutch ovens: whether you get a fancy or a cheap one, it's important that it's ovensafe. A lot of good stew recipes have you put the dutch oven in your oven to cook. Also, FYI, the advantage of getting a "fancy" dutch oven (like an enameled le creuset or a stainless All-Clad) is that the pan can do double-duty on the stovetop for sauteing stuff. If you get a cheap dutch oven, its stovetop performance will probably be spottier—but this isn't the end of the world, since you can always saute stuff in your nice skillet and then just dump it into the dutch oven. Just make sure it doesn't have plastic handles.
Another option that's open to some is to find an All-Clad/Williams & Sonoma Outlet Store (All-Clad is a W&S brand) - I got my 12-inch Skillet from an outlet store, came to around $65 (50% off). But yes, the saucepans are on the pricey side (over $200, IIRC). I'd never buy something as big as a stockpot from All-Clad - just too expensive.
Yeah...maybe I can point her toward this forum to show her that it's important to have good stuff, not that it matches? Yeah...that'll totally work. "But honey, the internets said so!"
Still not sure what we want yet (hence the forum) and we're just gathering advice and data.
As for seriousness of cooking: well, currently I only plan to cook an average of once a day or less (some weekdays not at all, most weekends twice a day or so). However, cooking is a bit of a hobby of mine, and I enjoy it greatly. Currently I've only really do sauces, grilling, soups, and the quick stuff like Hamburger Helper. However, I want to get into more baking, braising, and deserts sometime in the future.
But in addition to amazing recipes, CI also has cookware reviews and features on what are the most important pieces of cookware (skillet, dutch oven, chef's knife). It doesn't take advertising, like Consumer Reports, so no shenanigans. You may want to get a trial and look at some of their cookware reviews.
It's really hard to beat. We have the regular non-coated and the enameled cast iron. There's really nothing you can't do with them.
We also have a 10" sauce-pan and some stock pots if we need to boil a whole bunch of water or make a huge soup.
But I'd say the cast iron dutch ovens and skillets get used for 80-90% of our cooking.
And definitely agreeing with the recommendation that you get a nice cast iron - enameled or not - dutch oven with a lid, because they're amazingly versatile and useful. You can not only use it for soups and stews and simple roasts but also recipes like seven-hour leg of lamb AND you can use it as a deep fryer AND you can make certain desserts in it. It's incredibly flexible and highly useful.
If you're hoping to bake more often and you feel like aiming high, put a KitchenAid stand mixer on your registry - NOT a classic, but an artisan or similar, it should be about $250-300 on Target's website. It's probably likely no one will buy it for you, but items that are on your Target registry that don't get purchased used to have a 10% discount if you purchased them for yourself in the next year, and a KitchenAid is so incredibly useful that now that I'm used to having one I feel totally lost in the kitchen without it. You can use it for everything from making perfectly mixed meatballs to breads to marshmallows and everything in between, and marshmallows are dead simple to make with a KitchenAid and everyone is all impressed by the fact that you made your own.
Hello Satan! | Steam | Tumblr
You...can make marshmallows?
You sir, have changed my world.
He also has a detailed section on kitchen knives which we also found to be super useful!
I'll disagree slightly on that. I do think a cast iron dutch oven is a necessity, however I think you should only go with an enameled (even if it isn't Le Creuset.) I only say that because if you go without the enamel you're going to have to avoid acidic foods/liquids (wine, vinegar, tomatoes, basically all the cool stuff that you can make stews with) as it can cause corrosion and make your food taste metalic. In addition the acidic foods will also destroy your seasoning, requiring more care in the long run.
And, as everyone else has said, get the cast-iron - my wife has a deep skillet that's probably older than she is, and we use it at least once a week for biscuits, bacon, chicken, tortillas, steak, etc. Holds up like a tank, it's already outlived 2 other sets of our pots & pans. Just don't use anything acidic unless it's enameled.
Also, if you're into Asian food at all - consider getting a nice carbon steel wok (not non-stick). Kind of a pain to do the initial seasoning, but then it'll only get better as you use it more. Works great for quasi-deep frying things also.
Like people have said above, you can't use cast iron for stuff that's acidic. Well, you could, but it would make your food taste really bad. So no tomato based stuff, lemon based stuff.
Cast iron is GREAT for meat. I think I got this from Alton Brown, but I can't really remember. In the winter I'll heat my oven to 500 degrees with the skillet inside. Once it's at temp, I turn the stove on high, put the skillet on, and throw a steak in. After 30 seconds I flip, and then after another 30 seconds it goes in the oven. 2 minutes later I flip again, and 2 minutes after that I take it out and put it on a plate to rest. You end up with a perfectly cooked rare-to-medium rare steak, with an awesome seared crust on the outside.
It's also pretty unwieldy (at least mine is) and it conducts heat differently than other cookware, so you may need to adjust cooking times.
There's also some applications, like browning butter, where the cast iron's dark color makes it hard to tell when you should take it off heat. With a stainless pan, you can easily see when the butter's properly browned. This might not seem like a huge deal but the best chocolate chip cookie recipe uses browned butter.
Edit: no acidic stuff is a huge disadvantage too, especially for Italian and some Indian cooking. Enameled cast iron doesn't have this problem (and it does produce a fond), but it's expensive.
If you make alot of pancakes, or sear alot of steaks, You might want to get a flat cast iron pan. We have one that has a grill side and a flat smooth side, and its good for a ton of shit. Its the same as the skillet, so its not essential, but the grill marks can be nice, and theres no sides to get in the way of flipping.
Register for a nice, big ol wood butcher block cutting board, if you have the room for it and dont have one. We have one of these and its glorious. Big heavy wood block that wont slide around when your cutting, can take all sorts of abuse, and you can continue to season it yourself with oil.
Also, LeCruset is indeed awesome as well.
A cast-iron skillet is great for burgers, too. Besides giving them a delicious seared crust, you can pop them in the oven for the last minute which makes it really easy to get the cheese totally melted without overcooking the burger.
I'm going to join the bandwagon and say that, if you cook at all, a 10"-12" cast iron skillet is a must have. It's cheap, nearly indestructible, and it's probably the single most versatile tool in the kitchen of a person who knows how to use it.
It's great for everything, from caramelizing a bunch of onions, to roasting a chicken.
Also, seconding (or fourthing) the suggestion of a Kitchenaid Stand Mixer. Never a bad buy. Totally worth it.