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What's Your Favorite Pot?
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flynnbob
Posts: 665
Not what some of you were thinking... I need to get the wife a few new pots. I do not need any super large as we are good with those but if you have any recommendations on some good brands, I would appreciate it. These would be stove top, not necessarily egg friendly.
Milton, GA.
Comments
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Restaurant quality from Sam's. Most durable I have ever owned.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
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Le Crueset dutch oven...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
My analon hard anodized have held up really well.
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I like my Caphalon.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
I was raised with Revereware. I love it. something gets burnt on it, nothing that a good ole SOS pad can't take care of. Never a worry about too much heat for a teflon coating. Never a worry about glass cracking if you poor cold water into a hot pan. I wouldn't ever think of getting rid of my Revereware.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
California red bud?
Green egg, dead animal and alcohol. The "Boro".. TN -
I have DISTANT friends here in Florida who believe 420 is their favorite pot!
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I'm all about a nice sativa blend.... Oh wait. I don't know if this counts as a pot really but I love my le cresuet Dutch Oven.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
I just bought some all-clad pans and I'm in love. I can't believe that I waited this long to buy quality pans. Making my jam this year was a snap and the texture was awesome. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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My vote echoes @hapster and @GrannyX4
Desert island pot: the le creuset. It's incredibly versatile, a real workhorse. It browns, simmers, braises, goes from stovetop into the oven.
Next I'd add something like all-clad. Indestructible, heats evenly, goes from stovetop into the oven.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Colorado Kush with lots of crystals?
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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im split between my bean pot and my tin lined copper chowder pot from ws. most people would hate the copper pot but for some reason it makes a great chowder
fukahwee maineyou can lead a fish to water but you can not make him drink it -
and as for which pot it doesnt matter once you hit it with butane then smoke the wax in a vape pen
) as if people werent crazy enough before
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@fishlessman is your copper pot a Ruffoni?
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Nothing cleans up like Stainless Steel.
Aluminum has really nice heat transfer properties and takes non stick coating well.
Iron is the most durable, and the most maintenance, and heaviest.
Coated iron is less maintenance, just as durable, but can chip if dropped.
Copper is pretty, and nice for specialty cooking if you can afford it. Copper clad steel is my second favorite "pot" and pan.
I've used all of the above - my overwhelming preference is iron. My iron collection will out live all of us, and provide generations of use. I don't mind the weight, or the cleaning ritual. Stove top to oven to BGE, my iron is indestructible and used every day.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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its the ruffoni with the acorn top lid. designated for chowder onlyEggcelsior said:@fishlessman is your copper pot a Ruffoni? works really well on a simmer plate, will have a corn and seafood creole chowder in it xmas morning
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Ahhhh! I want one soooooo bad.
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with that pot you have to love patina and accept that keeping it polished only ruins the pot. i think you can import better ones for the same price range, maybe even lessEggcelsior said:Ahhhh! I want one soooooo bad.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I just got a Staub 6Qt. Dutch oven. Im really liking it. I have also read that most people prefer them over the Le Crueset.Jeff from Winston-Salem, NC - LBGE, MiniMax, Blackstone
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Interesting post . . I would say Purple Haze, Maui Wowie or Alaskan Thunderf@#kColumbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
In addition, I love my Le Crueset Dutch Oven 6QT . . a beautiful classic but a real workhorse too.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I've had the brand Mauviel recommended to me. According to the recommendation, they are slightly better than All-Clad.
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The strain is Girl Scout Cookies, the cooking utensil is my big 'ol aluminum pot 5 qt. Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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Allclad copperchef, and Lodge cast iron!Belleville, Michigan
Just burnin lump in Sumpter -
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Lodge enameled cast iron braiser with a tight fitting ld. Perfect kamado workhorse. I use it for main dishes and sides as well. It see action on almost every cook I do.
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+1keepervodeflame said:Lodge enameled cast iron braiser with a tight fitting ld. Perfect kamado workhorse. I use it for main dishes and sides as well. It see action on almost every cook I do.
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