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Favorite pots and pans?

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Comments

  • JRWhitee
    JRWhitee Posts: 5,678
    I bought a whole set of All-Clad, best pans I have ever used.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • RRP
    RRP Posts: 26,453
    Focker said:
    @RRP, 

    You putting that ol' Wagner through it's paces? 
    inside, but never outside in an egg...am I being bad? LOL
    Re-gasketing the USA one yard at a time 
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  • Gogogordy
    Gogogordy Posts: 460
    SGH said:
    I use the Lodge cast iron for outdoor cooking. I find that the cheap old black iron pans will more than hold their on with anything out there. The old black iron just works and works exceedingly well. It produces consistent results again and again. Hard to beat in my opinion for general cookery. I also have a very large and heavy walled aluminum pot that I made out of a piece of 48" diameter pipe. I use this when boiling shrimp, crab and crawfish. Again this is a homemade pot.

    You can't talk about this homemade pot and NOT post a picture of it!
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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  • yzzi
    yzzi Posts: 1,843
    Gogogordy said:


    SGH said:

    I use the Lodge cast iron for outdoor cooking. I find that the cheap old black iron pans will more than hold their on with anything out there. The old black iron just works and works exceedingly well. It produces consistent results again and again. Hard to beat in my opinion for general cookery. I also have a very large and heavy walled aluminum pot that I made out of a piece of 48" diameter pipe. I use this when boiling shrimp, crab and crawfish. Again this is a homemade pot.




    You can't talk about this homemade pot and NOT post a picture of it!

    Yes, let's see your homegrown pot.
    Dunedin, FL
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  • Focker
    Focker Posts: 8,364
    Throw it on the egg, no worries.  Just remember to take it out of the egg after use.  Opened my large with closed eggware cap to find my CI griddle completely coated in rust.  Got busy with the boys on pizza night, completely forgot.  It's soaking in the lye bath now.  Won't do that one again.  X(
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Austin Egghead
    Austin Egghead Posts: 3,966
    Have SS All Clad, Emile Henry, Staubs, Le Creusset, and CI and all go on the egg and perform beautifully. To make for easy cleanup the outside if the enameled CI get a very very light coating of a Ivory dishwashing soap (char rinses right off). SS outside wrapped in foil or get Barkeepers Friend. Easy cleaning or little elbow grease...either works. CI, while on the egg gets wet cloth clean up to remove any leftover food, sprated with Pam and lightly covered with foil and left on the egg to cool down with the egg.
    Large, small and mini now Egging in Rowlett Tx
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  • GrillinSailor
    GrillinSailor Posts: 81
    The wife is sure the Caphalon non-stick causes cancer (we haven't thrown them out though).  We buy one Titanium pan per year at the Sailboat show in Annapolis.  They are amazing. A paper towel wipe cleans out anything including burnt cheese our sugar.

    They cost the world. You can buy and entire set of Caphalon for the price of one pot or pan, but they are so much better to cook in inside the house. I wouldn't use them on the egg, just for cosmetic reasons.
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