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Oven/StovetopCookware advice needed

Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -0001 in EggHead Forum
After 30 years, it's time to upgrade. Suggestions are welcome on best (above adequate) brands. We don't need a Mercedes, but don't want a Pinto, either. I've already seen that buying "sets" doesn't often provide you with the pieces you really need. Seems it might be better to purchase by the piece.

Many Thanks
Mike
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Mike,

    I don't know how available Paderno is down your way but it is excellent stuff. It's a liitle on the pricey side but not over the top. They have factory outlets around here but I don't know if that is true in the States. Whoops, I was just looking for a link for you and it appears there are two Paderno cookware companies. I was talking about the Canadian one.
    http://www.paderno.com/us/corporate.php

    Steve

    Steve 

    Caledon, ON

     

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  • milesofsmiles
    milesofsmiles Posts: 1,377
    T. J. Maxx has some very fine ss cookwear, heave duty type. Yes Ma'am bought a hugh pan and lid, it is a Cuisine Art. Also Bed, Bath & Beyond has many types. You can buy onesies etc., Kitchen Aid etc. Google all. :):)
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  • bitslammer
    bitslammer Posts: 818
    Can't say enough about some of the pieces I've picked up from Costco. Their house brand of enamled cast iron puts Le Creussette to shame on value/price. We haev teh Circulon commercial clad set from Costco and I relly like them. Hard anodized aluminum exterior with nice stainless steel interior. Very easy to clean and 100% oven safe.
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  • Ripnem
    Ripnem Posts: 5,511
    I picked up some Revere Ware many years ago and they are still in perfect condition.
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  • thebtls
    thebtls Posts: 2,300
    Calphalon...period. After 30 years of cooking and probably 10 different sets of cookware I settled on Caphalon. Upper middle class price range but all over the internet. You can view and touch it at Williams Sonoma, Sur La Table, et al. My second choice is Emile Henry FLAME which is GREAT for baking AND it takes full flame on the Egg. My two cents.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • Little Steven
    Little Steven Posts: 28,817
    Tony,

    I agree on the Emile Henry. My MIL bought me a tajine last year and it is great on the egg.

    Steve

    Steve 

    Caledon, ON

     

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  • Bacchus
    Bacchus Posts: 6,019
    Aside from the Cast Iron skillets that we all adore and love, I recommend a "All Clad" or similar type cookware. Wal-Mart carries a knockoff. Trattomonia I think it's called which is actually quite good. It is a Tri-ply SS design vs the 4-ply All Clad. Also, every Kitchen needs at least one decent non-stick for eggs, etc.
    You are right on targer buying the pieces individually as apposed to a set.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I have WAY too much of this stuff. But I can cook a lot before I actually have to, you know, WASH them. :evil: :lol:

    All-Clad Stainless is what I use most often. Not too heavy, nice even heat. Need a potholder for the metal handled lids though.

    Le Crueset CI. Great stuff, but heavy. Expensive too. Mine is a rather old 10 or 11 piece set I picked up for $50. Except for the DO, I really don't use it much. The fry pans are pretty small and the non-stick isn't any more. The saucepans are nice. Typical CI properties.

    Mauviel 2.5mm stainless-lined copper w/ iron handles. Some tinned pieces too (would not do that again). Heavy. Great to cook with though. Not as hard to clean as I thought it would be. But it does discolor all by itself so you have to clean it once in awhile even if you haven't used it. This stuff is almost worth the price if all you do is LOOK at it!

    Only the LC was a set (but for 50 bucks...). Just a few pieces of the others. I like them all.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    Mike,

    Another thought too. A lot of the stuff I have looked at lately has not been induction rated. For induction there has to be some carbon steel in the mix. Most manufacturers are sandwiching a piece of carbon steel between the stainless layers. Induction cooking is becoming more and more popular because of precise heat control and good electrical efficiency. It has been popular in Europe for many years now. Even though you may not have it, it would be a good idea to make sure whatever you choose is compatible.

    Steve

    Steve 

    Caledon, ON

     

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  • lowercasebill
    lowercasebill Posts: 5,218
    all clad is really nice.. i have a few pieces .. my old 5 qt saute pan died.. for the price of a new all clad one i got a whole set of costco,, stainless made in italy aluminum and copper sandwich... i do not know if that set is still available. it is heavy! i was helping the neighbor lady look for cook wear at the same time ,,, it was to heavy for her,,, that is a consideration if "she" is going to be using it too..
    i would stay away from anything with a glass lids.. [i knocked one off the table at macy's and it broke.]
    have fun shopping let us know what you decide on
    bill
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Good call Steven

    Doug.
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Had it for over 10 years with no ptoblems.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Thanks, Bud!
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  • Little Steven
    Little Steven Posts: 28,817
    Mike,

    You don't want to know how I found out :blush:

    Steve

    Steve 

    Caledon, ON

     

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  • lowercasebill
    lowercasebill Posts: 5,218
    this is what the neigbor got... a bit lighter very nice and it meets little stevens induction requirement B)


    http://www.costco.com/Browse/Product.aspx?Prodid=11484952&whse=BC&Ne=4000000&eCat=BC|89|56625&N=4017641&Mo=145&No=1&Nr=P_CatalogName:BC&cat=56625&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&topnav=

    all clad saute

    http://www.amazon.com/s/ref=nb_ss_0_15?url=search-alias=aps&field-keywords=all+clad+saute+pan&sprefix=all+clad+saute+

    check prices on links.. that is why i went with costco.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    I'm truly honored by the reply from one of Evan's Disciples. Thanks, Man.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Thanks much, Bill!
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    LOL

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Gator Bait
    Gator Bait Posts: 5,244
     
    From the title of your post I am guessing that this is for use in your kitchen? or is this for use on the egg also?

    What I don't want to do in CI I like the original Pyrex. I can get it at thrift stores for great prices and it cooks great on or off the egg. I like the idea of recycling and I think my grandmother knew something (my favorite pie plates are her old Pyrex, I get a perfect crust every time). I would love a nice set of the top end modern stuff but it's not a priority for my budget, the Pyrex isn't even on the radar.

    To quote a good man,

    "It ain't the loudness of the whistle that pulls the train" nor is it the pot that makes the dish! :laugh: :laugh: :laugh:

    Good luck,

    Gator

     
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  • AZRP
    AZRP Posts: 10,116
    Mike, I have the All Clad SS, had it for about 6 years now and like it. I bought it a piece at a time on Ebay. -RP

    kit.jpg
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  • Little Steven
    Little Steven Posts: 28,817
    Randy,

    I was going to hang my stuff up like that but :blush:

    Steve

    Steve 

    Caledon, ON

     

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  • cdnewman
    cdnewman Posts: 88
    If you don't mind the fact that your pieces won't match, consider:
    Everyone should have a 12" cast iron skillet, I like the lodge preseasoned

    I don't see the point of expensive non-stick: It will never form a nice fond or brown terribly well and when you inevitably gouge the nonstick surface, it is easier to toss or donate a cheap non-stick skillet. I have a 10" analon omelet pan that I use for delicate fish and eggs. When it gets scratched, I toss it and start over. I think it was $30.

    For "stick" stuff, though, don't skimp. I've had calphalon pro for about 10 years. A few years ago, I was in a rental apt with a really uneven set of burners and the saute pans warped. Calphalon replaced them for free. When they say lifetime warranty, they mean it. Only disadvantage for anodized aluminum is it won't work with induction. I find them easier to clean than stainless steel, though.

    I like enameled cast iron for dutch ovens: Le creuset are the gold standard, but cheap versions from Mario Batali and Tremontina (walmart) work almost as well for a fraction of the cost.

    I think the AllClad 12 quart multipot is awesome. Use as a stockpot, a collander, a steamer. Has a really nice pasta strainer and a very thick base that heats evenly and consistently. Plus, it is perfect size for brining poultry.

    Enjoy,
    Chris
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  • Village Idiot
    Village Idiot Posts: 6,959
    Unless I'm cooking something very acidic, I use my cast iron. It's the original non-stick and also a good source of iron in your diet. Seasoning is no big deal. I also have a couple of Dutch Ovens.

    ci.jpg
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Chubby
    Chubby Posts: 2,955
    Hold on!!

    He holds a paid advisory position at GrateMates
    yes...you know them!!
    (the ones bent on total world domination)...
    and he therefore cannot be trusted!!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Oh yeah. I have a few of those too. :blush: Widely available in the antique shops around here and they're not only excellent pans, they're dirt cheap! WagnerWare seems most widely available in my neck of the woods. Griswold too, but that's more expensive. I like the old stuff so much better than Lodge.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Mickey
    Mickey Posts: 19,768
    Mike we like the All Clad Copper Core and the Le creuset CI. Watch the outlets and get very good price.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Village Idiot
    Village Idiot Posts: 6,959
    Yeah, about half of mine are Great-grandma's and the other half Lodge. Grandma's are slick as glass from years of cooking. The only old one that I could make out the writing on the back said Griswold.

    Although, Lodge is supposed to be pre-seasoned, I still season them when I get them.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Bordello
    Bordello Posts: 5,926
    I'm still looking due to the fact that Bed Bath & Beyond is out of stock (I have a 20% coupon) here is a link to the review.

    I may end up with something else as I don't have much to work with.

    http://www.only-cookware.com/stainless_steel_cookware.html

    Good Luck with whatever you get,
    Bordello
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  • Village Idiot
    Village Idiot Posts: 6,959
    I have 4 of their dutch ovens. They cook really well, but after time, they stain on the insides. Clorox helps, but doesn't bring them back to pure white. That's not a big thing, I guess, but I'm just sayin' ...... :S
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    All: Short of the "Chubby" post, everything has been most helpful. I really appreciate the responses. I'll deal with Him/It later.
    Many Thanks.

    Mike
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