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Cookware/bakeware - Pros and Cons
Cogliostro
Marginal OpinionsSpring, TXRegistered User regular
Marginal OpinionsSpring, TXRegistered User regular
So I am moving and got rid of all my old cookware except for my cast iron stuff (I will NEVER get rid of that!). Now I need a new set of cookware.
So far I am leaning toward the All-Clad. The copper core stuff is just WAY too expensive (the sets I've seen are upwards of $1000). So far Aluminum core seems the best. I want to avoid cheap cookware sets like T-Fal or CuisinArt. I am looking to spend between $200 and $300 but I will go a little more for a good set.
The oven in my new house is a ceramic flat top oven. I would like to be able to use it to do simple things like boil water (some pans, I have read, you can't do that in because extreme heat will warp them). Teflon is out. Caphalon is the next best thing. I'm not sure how I feel about non-stick, but at the same time I have had some REALLY REALLY bad stainless stuff as well.
So I just need some ideas, if you have them, for a brand or specific set. I'm not a gourmet chef but I do a lot of cooking from scratch. If there's a specific brand that has pieces you can buy a la cart that would be awesome. Also, if you have any suggestions for bake ware I could use some as well.
So far I am leaning toward the All-Clad. The copper core stuff is just WAY too expensive (the sets I've seen are upwards of $1000). So far Aluminum core seems the best. I want to avoid cheap cookware sets like T-Fal or CuisinArt. I am looking to spend between $200 and $300 but I will go a little more for a good set.
The oven in my new house is a ceramic flat top oven. I would like to be able to use it to do simple things like boil water (some pans, I have read, you can't do that in because extreme heat will warp them). Teflon is out. Caphalon is the next best thing. I'm not sure how I feel about non-stick, but at the same time I have had some REALLY REALLY bad stainless stuff as well.
So I just need some ideas, if you have them, for a brand or specific set. I'm not a gourmet chef but I do a lot of cooking from scratch. If there's a specific brand that has pieces you can buy a la cart that would be awesome. Also, if you have any suggestions for bake ware I could use some as well.
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I have a Calph set that's held up great for 7 years now with a crummy electric coil cook top. Allclad probably is a little better but seems to suffer the SONY effect of high priced recognition.
You really only need a 10 'piece' set; like two pans, 3 pots, and maybe a high-side pan and a stock/pasta pot. Really don't need non-stick if you clean your pans every time. A quick wash with a dobie is all it takes.
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I also bought some things by Tramontina and Cuisinart Multiclad. The Cuisinart stuff actually is not that bad. It is made in China and it is lower quality than some other stuff especially Allclad. It also costs nowhere near what Allclad costs. I like the Multiclad the least, but I still use it on the regular. Tramontina is truly good stuff at a good price. Their USA retailer is Wal-Mart but please don't let that get in the way of making a solid purchase. Tramontina also makes the Kirkland Signature stuff sold by Costco, but beware, that stuff is Disc-based and not fully clad.
When looking for Tramontina you are looking for the tri-ply fully clad MADE IN BRAZIL. This can get confusing as they have mutliple sets, styles, and pricepoints. The handles are awesome, the construction is awesome, the price is awesome. I love my Allclad, but it just costs too much. My Tramontina does everything Allclad does for much less. Check your local Wal-Mart for what they have in stock, but keep in mind there is a lot more on the website in that stupid Site-to-Store crap.
edit: one last thing. There is absolutely no reason in the world to buy fully-clad stock pots. Stock pots should be disc-based.
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http://www.wayfair.com/Anolon-Nouvelle-Copper-9-Piece-Cookware-Set-82957-L749-K~ANN1767.html?refid=GX21919338420-ANN1767&device=c&gclid=CPjc0qO1oLgCFe9aMgodmhoAAg
For pots, I just have some plain rubber-handled steel pots. Maybe they have something in them? I doubt it. I'm less picky about my pots. Same with my giant stock pot -- it's huge, it holds water and two lobsters, it doesn't need to be fancy at that point. I do have a Circulon stock pot for making soups and bisques, though, but it's maybe a 5qt?
The Circulons were technically my girlfriend's, but after using them for a couple years I like to think of them as mine, and would happily buy from the company again.
I also use some seasoned cast irons for eggs, mushrooms, etc., so it's a mix for me.
Also, if you'd like some recommendations for inexpensive (not high-quality) gear take a look in my cooking thread stickied over in D&D. Maybe even join in!
Also, you're not getting true all-clad at 200-300 bucks unless you're buying one pan at a time. True all-clad is expensive, and if someone is offering you an "all-clad" set for 300 bucks, take it with a serious grain of salt.
Yeah that's a good reminder there's multiple levels of quality from brands. Calph has some cheap "modern" stuff I'd avoid, and the Cuisinart mentioned above looks OK.
Also be your Barkeeper's Friend.
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I also have a couple of these weird Bialetti.com nano-ceramic non-stick pans. I have a pet parrot and I'm real paranoid about non-stick coatings giving off fumes, so when I saw them at the store and I needed a new pan for eggs and crepes I figured what the hell. They work pretty good but they chip really easily.
For bakeware I just have some basic pyrex in a couple sizes. Can't go wrong with that, as long as you don't use them for broiling.
Cast iron is fine on a glass top if the bottom of the cast iron is smooth - check it very thoroughly for sharp edges or burrs - and you don't drag it or slam it down. Basically just be aware you're putting iron on glass and you can fuck it up if you just go chucking pans around. You can still use it though.
Seconding this, in a house of 5 people and 2 big cooks who love their cast irons we never had a problem. Also I will add to Usagi's suggestion, I love lodge, and fully believe their dutch ovens rock. I have a tramonita cast iron enameled dutch oven that has been through hell and back with no problems. I would buy whichever is cheaper.