Well sure, you can melt a steel pan in it, but is it non-stick afterwards? :wink:Quote:
Originally Posted by XXX-er
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Well sure, you can melt a steel pan in it, but is it non-stick afterwards? :wink:Quote:
Originally Posted by XXX-er
well it takes the heat but I don't remember it ever being non-stick
At your budget, anything from Costco, really. You can always kick it back if it sucks and they have a pretty nice selection of non stick, scan pan type shit.
Mentioned earlier, All Clad, d5[at least] is definitely oven safe, to 450 at least. Never had a need for a greater heat.
Misen, probably.
I just replaced my pots and pans last week
After cooking with them for 5 days I can say I am happy with the set
Granite Stone Diamond Pro. 13 piece set
Very non stick
Ceramic pans are nice if they have a thickk bottom
But mostly I still use my thirty year old calphalon aluminum anodized
The NYT just did a test https://www.nytimes.com/wirecutter/r...-cookware-set/ and this won for best value:
https://www.homedepot.com/p/Tramonti...kBTv1UxRVJ82o0
This brand won for Dutch oven
https://www.walmart.com/ip/Lodge-6-Q...mpaign_id=9383
https://www.nytimes.com/wirecutter/r...st-dutch-oven/
Seconding the tramontina rec. excellent quality for the price.
Budget friendly quiver that’ll do everything:
2x 8” tramontina nonstick
1x 14” of the same
Lodge enameled cast iron (aka cheap le creuset alternative) Dutch oven and low version (I think they call it a large casserole? Awesome for searing and finishing in the oven, awesome for risotto and similar)
Cheap giant stock pot for pasta and soup
2 small all clad sauce pans which can be found cheap.
You can kinda do everything with that setup and not spend a ton.
I don't get clad stock pots and other pots that will be used for soups, boiling water, etc. Even heat distribution isnt an issue when the pot is full of water. The water distributes the heat. If it's a pot you're going to fry something in first, than yeah. Most of my pots are cheap SS.
(I have a 6 qt All Clad pot that's basically a dutch oven with a long handle but I don't use it as a dutch oven since I got a red cast iron enameled dutch oven, because as we all know, red is better.)
I recenttly got a small set of triple clad Zwilling, nice stuff to use or look at
A $20 carbon steel wok from the local Asian grocery is a must have for me….
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Bump - Does anyone have one of these “essential pans” or “chefs pans”?
They are like a mini flat bottomed wok or a small saute pan with sloped sides… saucier shaped but small.
They look interesting. Thinking about adding one to the arsenal…
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I have a 2QT from All-Clad. I love it.Quote:
Originally Posted by nickwm21
And if you need a nudge, they have another (seems like they've had a lot this year) "VIP Factory Event" going on. There are a couple of those pans on there now. It looks kinda shady, and you have to enter your email to proceed, but it's legit. I've ordered from them before and have never had an issue other than it can take some time to get your order.
https://homeandcooksales.com
I use my 3qt calphalon triply one a ton. It's a versatile shape that lends itself to multi step dishes where I'm reusing the same pot for multiple tasks.Quote:
Originally Posted by nickwm21
Yeah, its not a big deal. I suppose if you are searing somethign or sauteeing some vegetables before adding water it could be beneficial, but its not worth spending a bunch of money (and not worth adding a bunch of weight to something like a 12qt stock pot). They are also usually so big that heat won't lick up the sides from the burner like it does on a small pan, so a thick disc at the bottom is plenty.Quote:
Originally Posted by old goat
Quote:
Originally Posted by bagtagley
This is the way to go.
For even better deals and a full inventory, watch Slickdeals (or get on the email list) as usually they post before the sale is announced to the public and have an extra discount code. Code for this current sale was OCTVIP10 for extra 10% off, but it appears to be dead now.
They are "second" quality, but I've bought a bunch of pans from them and never even been able to definitively tell what the problem was. Usually its something like a small scratch--no worse than what you would get on it after a month of use, but someone paying $200 for a pan at Williams Sonoma expects the pan to be pristine. Always cosmetic, anything that would affect cooking (like being out of round or the lamination failing) is enough for them to not sell via this sale.
I have been looking at getting one of those pans as well, saucier/essential. Anyone else besides cruiser have thoughts on how thick/responsive that should be? I have been eyeing the D5 on the all clad sale for a few days but can't get past polished stainless cookware. Probably worth the fingerprints for the steep discount.
RE expensive pots for boiling, I have a fissler 6liter that is used for many things, pasta, making a quick stock but also braising in the oven, carmalizing onions, etc. The extra heavy disk is so much nicer than a thin aluminum pot when I want to use it for anything besides boiling water.
Brushing stainless is pretty straightforward. On a pan you really just need a light brush, enough to knock out the shine without creating a million crud catchers.
This is what I asked for for X-Mas. Pretty much the only thing I am missing.
https://madeincookware.com/products/...-pan/3-5-quart
Wife will love it- perfect indian gift, since I do all the cooking.
I personally think pots and pans should be bought as needed, since they all serve different purposes. I have yet to see a set that is perfect.
I have a good mix of LeCreuset, Carroway, and All Clad. I also have a nice collection of antique cast iron 8's and 10's that I find at antique shops and bring back to life.
The LeCreuset is my favorite.
The Carroway is awesome non toxic non stick, but when you have a wife that insists on using metal utensils on a non stick, the non stick stops being very effective.
The All Clad is a beater set that she can overheat, fuse eggs to, and scrape to hell with metal utensils. Of course, she always goes for the Carroway.
FWIW Americas Test Kitchen compared 3 ply and 5 ply All Clad and found no difference in performance.
(As far as keeping stainless steel nice and shiny--ATK also tested and found that pans that were stained on the outside heated faster than nice clean ones. Of course on the show the pots and pans are immaculate--do they have people scrubbing for hours or do they use new stuff for every recipe--you know, like they use new balls every game in pro sports.)
I just ordered a 5 qt Sauté Pan (calphalon 3ply SS is $90 on amzn).Quote:
Originally Posted by warthog
I have a 3 qt. Love it. Use it all the time but it’s too small for some recipes. A 3 qt is like a 3-4 chicken thigh pan, 2-3 pork chops… perfect for cooking for two, but too small for anything larger….
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Thats what I figured ^^ and just got the 3 ply Zwilling which seems fineQuote:
Originally Posted by old goat
I use one of those metal ribbon scrubbers and they come clean real easy
just give it a good wash with green scotchbrite and you are well on your way to having a brushed pan.Quote:
Originally Posted by bagtagley
12:18 that will change your life.
https://www.youtube.com/watch?v=_CrI33N-Sjg
Attachment 430867
Very educational.
I didn't think I would watch all of that, but here we are. She's great.
I'm a big fan of induction. All of the negative aspects she mentioned are true, but in the real world aren't the biggest of deals and can easily be managed.
The ability to precisely and repeatedly dial in a temperature is the biggest benefit in my opinion. Easy cleanup is the second.
Real good deals on all-clad stuff right now with a bonus 15% off on the seconds sale.
https://slickdeals.net/f/16152412-al...67041d&src=jfy
Oops, missed the Clad sale. Costco starts a sale on Nov 21st on a nice Kitchen Aide 11 piece 5 ply set with strong reviews for $299.99
Grabbed the All-Clad set of anodized for Christmas for Mrs. MNIAW. She fancies herself as quite the cook and my expanding waistline is evidence that she is correct.
We just got an induction stove and all our 18/10 pots don’t work oops. I ordered a cuisinart multi lad pro 8 qt stockpot and will need some smaller ones as well (1.5/2, 3 and 6qt wide). I have all clad d3 skillets but not convinced the premium is worth it for saucepans and stockpots. Am I going to regret going cheaper on these? The pots being replaced are all basic disk clad ones (fiber ware level) that were fine other than they don’t work on the new stove.
Can’t speak to Cuisinart, but you definitely won’t regret Tramontina. I replaced several Tramontina pans that weren’t induction compatible with some Tramontina Gourmet. The old stuff was great and the new stuff is even better. Excellent finish, at least as thick as any of my All-clad pans and better handles, IMO.Quote:
Originally Posted by carlh
Looks like they don’t call it “Gourmet” anymore, but this is one of them: https://a.co/d/hdllkvn
Incidentally, Costco has a full set of Tramontina for dirt cheap. I actually wasn’t a fan because some of the bigger pans warped really easily, but it sounds like they’ve addressed that. They were nice pans otherwise, and easy to return if they don’t work out.
We've been banging on the 3-ply Tramontina pans for about 2 years now from Costco for ~$200. We cook at least daily with them. Except for teaching my wife that no multi-ply pan should go from hot sear to immediate cold water (recipe for warping) -- they've been great. Even heating, good surfaces, nice handles. With a little Barkeepers friend every 5-10 uses they shine up like new.
For 95% of home cooks I can't see spending more on a base set. Including those on induction as they are induction-ready. Add a cast iron, and a non-stick pan for things like eggs and bobs your uncle.
Specifically for saucepans, it probably depends on how you cook. If a saucepan is just a smaller pot for boiling water or heating soup, no need for the good pans. However, if you or spouse likes more involved cooking, good saucepans are key - for example, I made a custard base over the weekend and with my allclad can do it straight over low heat so no double boiler, where a thinner pan would have scorched.Quote:
Originally Posted by carlh
Allclad is expensive but I’ll sing their praise any time I’m asked. We bought ours (with wedding money, so it did lessen the sting) 20 years ago and the stuff still looks new and I cook for 5 every day. I fully imagine a grandchild of mine inheriting it in some decades. Plus, they are awesome at customer service/warranty. I have a nonstick skillet of theirs that, after 10 years, the coating was flaking; one email with pictures and a brand new skillet was sent!
If you’re in the market for a pressure cooker, Fissler is having a sale. I have the 4.8qt. Very nice piece of equipment, well made and quiet.
https://www.fissler.com/us/products/...essure-cooker/
another one of those allclad sales with the good deals and bad website going on now https://homeandcooksales.com/
I guess I should know better than to click on "life-changing" videos, but I did watch the whole thing. I have the frigidaire that was her low end model and it's quite adequate. Yea the magnets are small, but I can still brown things. It was like $800 all last year and I don't think anything else in that price range would have made me happier (no gas line to the house and no intention to add one). I'm sold on induction, I'll just buy a nicer one next time. All of my pots and pans work with it, mostly cheap cuisinart and tfal, and obviously cast iron is fine. I haven't warped any, but I don't dry-fire them on turbo mode either, so ymmvQuote:
Originally Posted by aqua toque
A nice Sativa so you can get shit done with a smile and an 8" cast iron
Maybe 2 cast iron
tramontina
Use SDADECVIP15 for 15% off $60+. The sale ends soon, I believe.Quote:
Originally Posted by caulfield
Once you buy pot
Who needs pans?
An alternative to this that is made anywhere but China? Otherwise, this is exactly what I want to give thing #2 for Christmas.
https://www.lodgecastiron.com/produc...le?sku=EC3CC33