devilwoman Posted December 2, 2006 Share Posted December 2, 2006 What are you using these days...? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 2, 2006 Share Posted December 2, 2006 all clad and caphalon Quote Link to comment Share on other sites More sharing options...
Big Country Posted December 2, 2006 Share Posted December 2, 2006 I was gonna just come post this question. What are good brands, etc. for a new pot/pan set, what sort of things should I look for? Would like something that could transfer from the stove top to the oven. Quote Link to comment Share on other sites More sharing options...
twiley Posted December 2, 2006 Share Posted December 2, 2006 all clad and caphalon Same here. Quote Link to comment Share on other sites More sharing options...
devilwoman Posted December 2, 2006 Author Share Posted December 2, 2006 I was gonna just come post this question. What are good brands, etc. for a new pot/pan set, what sort of things should I look for? Would like something that could transfer from the stove top to the oven. like minded I guess yeah can someone suggest a brand or does it really matter...just go with the all clad and or caphalon no matter what brand...? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 2, 2006 Share Posted December 2, 2006 these days, i tend to stear away from non-stick (except for omelettes, where i use teflon). stainless has worked well for me. copper is very nice. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 2, 2006 Share Posted December 2, 2006 all clad and caphalon My pride and joy is a very large calphalon sauce pan. My wife doesn't understand when I yell at her for using the other inferior pans in the cupboard. Luckily I got it for a wedding gift and didn't have to take out a second mortgage on it. Quote Link to comment Share on other sites More sharing options...
devilwoman Posted December 2, 2006 Author Share Posted December 2, 2006 these days, i tend to stear away from non-stick (except for omelettes, where i use teflon). stainless has worked well for me. copper is very nice. Why do you stay away from non-stick for everyday use?...just wondering... Quote Link to comment Share on other sites More sharing options...
Donutrun Jellies Posted December 3, 2006 Share Posted December 3, 2006 Tupperware has a great set of cookware out now. We've had great success with it. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted December 3, 2006 Share Posted December 3, 2006 DW, I have two sets plus open stock of Anolon Classic. Awesome stuff and can go in the oven as well. It is nonstick and I can do pretty much everything with it. Pan sauce, searing, etc. Peanuts for $'s vs. All Clad, etc. Linen N Things sells the sets on sale cheap at times. Both 8pc, 10pc, and maybe a larger set. If you need proof, PM me your address and I'll send you an 8" omellette pan. No kidding. I have that much of this chit. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 3, 2006 Share Posted December 3, 2006 Why do you stay away from non-stick for everyday use?...just wondering... there is a big difference in searing. when you sear proteins in a "regular" pan you get little particles that stick to the pan called fonds. these fonds hold a lot of potential for flavor in sauces..... you deglaze the pan with liquid (stock, wine, water, etc) to release it and create sauces in that pan. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 3, 2006 Share Posted December 3, 2006 there is a big difference in searing. when you sear proteins in a "regular" pan you get little particles that stick to the pan called fonds. these fonds hold a lot of potential for flavor in sauces..... you deglaze the pan with liquid (stock, wine, water, etc) to release it and create sauces in that pan. I'm pretty fond of my fonds. Very flavorful. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted December 3, 2006 Share Posted December 3, 2006 I'm pretty fond of my fonds. Very flavorful. You've tasted your own fonds? Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted December 3, 2006 Share Posted December 3, 2006 Using Viking for stove and oven work and Mauviel for desserts(copper) and such Quote Link to comment Share on other sites More sharing options...
devilwoman Posted December 3, 2006 Author Share Posted December 3, 2006 thanks for the help...going to look into all these and make a decision. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted December 4, 2006 Share Posted December 4, 2006 cast iron Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted December 4, 2006 Share Posted December 4, 2006 cast iron Quote Link to comment Share on other sites More sharing options...
gilthorp Posted December 4, 2006 Share Posted December 4, 2006 We have used Circulon and it is very good. The pieces you use heavily are only good for 8 years or so. The low use pieces are still going strong after 12 years. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 4, 2006 Share Posted December 4, 2006 all clad and caphalon yup Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 4, 2006 Share Posted December 4, 2006 these days, i tend to stear away from non-stick (except for omelettes, where i use teflon). stainless has worked well for me. copper is very nice. yup Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 4, 2006 Share Posted December 4, 2006 cast iron very good for certain cooking, but not an all purpose pan. Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted December 4, 2006 Share Posted December 4, 2006 All Calphalon here Quote Link to comment Share on other sites More sharing options...
Big John Posted December 4, 2006 Share Posted December 4, 2006 All Calphalon here Including this? Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted December 4, 2006 Share Posted December 4, 2006 very good for certain cooking, but not an all purpose pan. every good chef should have one or two well seasoned cast iron pans IMO. use mine a lot in a lot of different ways, even bake cornbread etc. in them Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Share Posted December 5, 2006 every good chef should have one or two well seasoned cast iron pans IMO. use mine a lot in a lot of different ways, even bake cornbread etc. in them i have 2. and cornbread was one of the functions of cast iron i was thinking of. i wouldn't recommend it as a primary pan. great as part of a set. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.