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First set of "serious" cookware
GnomeTank
What the what?Portland, OregonRegistered User regular
What the what?Portland, OregonRegistered User regular
I'd like to buy a set of cookware that isn't Warlmart T-Fal special, but I am completely lost. I don't want to spend a fortune, but I am willing to spend a decent amount. What material should I look at? Stainless steel? Aluminum? Hard-anodized aluminum?
My basic requirements are:
Not terribly hard to clean and maintain.
Decent even heating on a flat top stove.
Not going to cost me a fortune.
I cook pretty basic stuff, so I don't need anything terribly crazy...I just want a nice set of stuff to cook my simple basic foods in
My basic requirements are:
Not terribly hard to clean and maintain.
Decent even heating on a flat top stove.
Not going to cost me a fortune.
I cook pretty basic stuff, so I don't need anything terribly crazy...I just want a nice set of stuff to cook my simple basic foods in
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Is there any special maintenance I need to do with try-ply stainless cookware? Or is it basically just cook and clean like everything else?
They can go in your dishwasher but will develop spots or burn marks. 'Barkeepers Friend' will in fact be your best friend in keeping them new/good looking. I've found that the dry version works better than the wet version.
Metal utensils are ok! No more crappy silicone spatulas.
Do not clean it with the green side of one of these or any similarly abrasive cleaning instruments.
Get something like this instead:
http://www.amazon.com/3M-Original-Dobie-Cleaning-720/dp/B000VPCG60
That MCP-12 set is fantastic for the price. Keep in mind, things may cook quicker in an all-clad pot/pan/skillet.
I would also recommend a cheap set of nonsticks that you will use primarily for eggs, fish, etc, as those are a pin in the rear in a stainless steel pan.
An enameled dutch oven is also one of the best multi-purpose pieces of kitchen cookware you could ever use.
The Cuisinart MCP-12's, a three pack of Dobie's, a 12oz bottle of Barkeepers Friend cleaner and polish, the Ginsu Chikara 12-piece knife set and an OXO steel pizza cutter.
I need some good utensils, any suggestions there? I guess I can safely get steel utensils now?
You should also look at Ikea's stainless steel stockpot and saucepan. They're actually pretty nice and run about $50 and $30 respectively. The Favorit line.
All-clad is way out of my price range, way way out, unfortunately.
And a paring knife.
I am looking at this basic stainless set, as it contains the things I use pretty regularly, short a ladle.
http://www.amazon.com/gp/product/B000IV5C7M/ref=ox_sc_act_title_1?ie=UTF8&smid=ATVPDKIKX0DER
w: They sell a matching ladle, which I'll get, if that's a decent set.
Don't forget a potato masher and a whisk. Do you have cutting boards?
For meat, get this one. For veggies, any bamboo will do.
Do I need the big one, or is the smaller one sufficient?
Smaller one should be fine.
I've never understood why people say you need a good bread knife. You can't even sharpen the damned things.
For starters, you cut bread on a (wooden, usually pine) bread board, so the knife should take years to dull. And you actually can sharpen bread knives. You just need a tool for sharpening serrations.
and they're cheap
get one
When you find yourself always using the chef's knife (unless it is dirty) from your knife set, you will wish you'd spent the money from your stamped knife set on a forged, 10" heavy bladed chef's knife.
Victorinox Fibrox knives are cheap, easy to maintain, durable, and sharp enough for most things; again, Cooks Illustrated likes them, and you'll find them in a lot of restaurants for these reasons. This set should cover most things you'll need for a fair while.
Oh, and if you can afford it, a Le Creuset dutch oven will last you as long as you live, and should be something you can pass to your children and probably _their_ children. Alternatively, the Lodge or Tramontina enameled ones are apparently pretty much equivalent and a lot cheaper.
And not all bread knives are serrated.
Victorinox Fibrox are overpriced crap and one of my biggest regrets when I got into cooking. I used a Shun Classic 10" when I worked in a small kitchen (read: less chance of having it walk off). Otherwise, I have always loved and will always promote CCI knives. They are often bought and stocked as basic community knives in many kitchens. They are dirt cheap, very durable and hold an edge better than any other "normal" steel knife (meaning, anything that isn't like a Shun, which is made with Vanadium steel)
If you do buy knives, find a restaurant supply store close to you, they will actually have a good selection.
CCI knives
If you keep your Cast Iron seasoned, you will be passing it down to your great-grandchildren.
The only thing it doesn't do well is tomato based foods. So no chili, no marinara, nothing that acidic.
I would also reccomend you drop some money on a decent chiefs knife. It makes making a meal a snap.
Overpriced? A 10" chef's Fibrox is $26 from Amazon, which is really not a lot of money.
That said, it turns out that what I have at home is actually the Henckels Twin Master ones that Hendrix sells (this which was a bit over $30), if I remember correctly; it looks as if I may have been incorrectly assuming that all these are basically the same knife just re-branded.
I was given the 170mm one of these for a birthday, which is very very nice to use, but actually too nice for me to want to use every day because I am a wuss and don't want to break it on a bone or suchlike.
Definitely agree on this; it's also a good way to get a bunch of other basic supplies fairly cheaply.
Most of what I'd recommend has already been said. Buy All-Clad if you can find it on sale (Williams & Sonoma has a few outlet stores), and it's a pan you'll use a lot. Not much point in spending hundreds of dollars on a pan you'll use once a year at Thanksgiving. Also get one or two silicon spatulas with wood or metal handles (i've been using this one for at least 5 years: http://www.amazon.com/Tovolo-Stainless-Handle-Silicone-Spatula/dp/B000ILNHGU/ref=sr_1_1?ie=UTF8&qid=1353819760&sr=8-1&keywords=tovolo+spatula ) - I hadn't realized how much a difference the strong, stiff handle makes, but I used some plastic ones over Thanksgiving and had to work a lot harder.
I basically use three knives: cheap bread knife, cheap steak knife (one from a set of 6) and the Wusthof. I have a decent paring knife but I honestly don't use it as much as I expected. Must be how I cook.
I have the 6.5 quart Tramontina enameled cast iron and while it's a joy to cook with, the enamel is chipping pretty badly at the rim after two years of use. I don't see it lasting me too terribly long. I wanted a Le Creuset but when "on sale" means $250 you go for the cheaper option. I'll get my money's worth out of this one, but it's not going to last you a lifetime. Still a good option for "better than broke-ass college student, not quite master home cook".
I have a Calphalon 12" stainless pan and while their smaller 8" and 10" ones seem to get excellent reviews, with this one I get the same warping problem as a lot of people. It's really bad on the shitty electric range in my new apartment so I'll be looking into my warranty options, but for a while it was a great piece of cookware. I wanted something easier to care for than cast iron for everyday meals but with more heft and non-non-stick, and I don't think this was worth the money. We'll see how they are on replacing it though. On a gas range I don't think I would have ever noticed.
That's my experience with the three most expensive pieces of cookware I own.