OT - Need suggestion for cookware

jeffwit

I have a set of Revere Ware that we got as a wedding present 20 years ago. Prolly cost about 50 bucks then. I want to upgrade, but the wife says they work fine, why replace them?

Dredger

@mikeinccfl, my stove is a smooth-top and I use cast iron on the burners all the time with no issues. You need to be careful to pick it up and not slide it across the top. Obviously, also be careful and don't drop it on there.

mikeinccfl

Dredger said:

@mikeinccfl, my stove is a smooth-top and I use cast iron on the burners all the time with no issues. You need to be careful to pick it up and not slide it across the top. Obviously, also be careful and don't drop it on there.

I'd love to use my CI on top again. We just moved to a rental so it's the landlord's stove now. Factory fresh LG with convection , and fancy stove top controls, etc. I'll check if LG issues the same warning as Frigidaire (my stove before we moved) and if they don't, there will be CI harmony in my house again. Thanks!

Dredger

You're welcome @mikeinccfl. If you're still nervous about it, there are many here that have a portable induction burner. Maybe they can chime in with recommendations. We also have a 3 burner Camp Chef Expedition on the deck. It uses propane and does a great job when we want to cook outside. Just a couple of ideas. I would hate to have to restrict my CI use too.

DaveRichardson

@dredger - my neighbor is a chef that tests new menu items with Taco Mac restaurants and his cooktop at home is induction and has many portable units as well. I'm going to try some soon. 

Thanks, all, for the input. Guess I'm going to check out some pieces from All Clad over the next few weeks!

Eggcelsior

If you have a Williams-Sonoma Outlet nearby, they have excellent deals on All Clad, usually 25-40% off. I've bought a few there of what I believe are floor models. My copper core pan had a few scratches on the bottom of the pan and I bought it for 70 bucks, 125 normal retail.

Botch

Love my All-Clad in stainless, LeCreuset for CI (which you already have covered) and a cheep t-Fal frypan for nonstick (eggs, fish, grilled cheese, etc)
 
I did try those ultimate ceramic non-stick pans (from Bed, Bath, and Beyond) you see advertised on the info-mercials.  It worked just like on TV the first time.  Not quite as well the second time.  Less well than my t-Fal the fifth time.  The seventh time, I tossed it.  

Angela

mikeinccfl said:

Dredger said:

No need for non-stick if you have stainless or a well seasoned cast iron skillet.

Unless you have a smooth-top electric stove -- our smooth-top mfctr said "no CI, it can cause the top to shatter". So my CI was demoted to oven-only. I miss my gas range!

My small CI fits into my LBGE and it spends plenty of time there. My larger CI doesn't but I won't cut off its handle. I'm looking for a larger handle-less CI but haven't found one yet.

As long as you don't drag it across the top it should be fine. I was stuck with a glass top for 2 years and even my Griswold cast iron with the heat ring worked fine on it. I also pressure canned on it without any problems. They say not to do that either. 

pgprescott

I have several All Clad, DeBuyer, some cast enamel, and some high end nonstick along with some cheaper nonstick. Oh, I also bought a big set of Tramontina just like my All Clad, but less than 1/2 the price. I recommend them highly.  

scdaf