MUScoop
MUScoop => The Superbar => Topic started by: Jon on March 19, 2019, 07:43:10 PM
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I have a legacy set of Calphalon cookware which is finally ready for that great kitchenware heap in the sky. I was looking at Williams Sonoma today and found the range of choices to be staggering so thought to ask what Scoopers use for meal prep.
the Baby David's mother came with several Le Creuset enamelware pieces and she has suggested we look at their cast iron cookware. I am balancing that against both Calphalon and All-Clad stainless - I am not a real fan of non-stick.
I do the vast majority of the cooking when I am in town so tBD's mother has delegated the decision to me.
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Already covered in the NM thread.
https://www.muscoop.com/index.php?topic=54409.5475
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Non-stick encourages poor cooking habits in my opinion.
We've replaced our original non-stick Calphalon with All-Clad over the last 2 years as needed. It's an impressive upgrade.
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Already covered in the NM thread.
https://www.muscoop.com/index.php?topic=54409.5475
I avoid the wild, hairy, untamed bush that is NM. You never know what you'll step in or catch in that thicket.
So, you used your Calphalon on your wedding night? Is that non-stick or stainless steel?
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Non-stick encourages poor cooking habits in my opinion.
We've replaced our original non-stick Calphalon with All-Clad over the last 2 years as needed. It's an impressive upgrade.
I am leaning towards All-Clad. It is well rated but how easy was it to maintain with Bar Keepers?
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Go to restaurant depot. get some good 18/10. Get 1 good large non stick. get 2 good lodge cast irons.
skip the name brand stuff that has marketing behind it. use what pros use.
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All-Clad family here. Have two or creuset pieces, but glad we didn’t get more.
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I am leaning towards All-Clad. It is well rated but how easy was it to maintain with Bar Keepers?
We've only really burned on fat once, probably took 10 minutes of decent scrubbing to get it off.
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We bought a set of waterless stainless cookware over 20 years ago and never regretted it. Ours was locally made by the West Bend Co.
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Trust me on this, kin. You want the Bentley of cookware and that would be All-Clad, aina?
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RISOLI, look it up.
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Go to restaurant depot. get some good 18/10. Get 1 good large non stick. get 2 good lodge cast irons.
skip the name brand stuff that has marketing behind it. use what pros use.
This, nearly exactly.
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Non-stick encourages poor cooking habits in my opinion.
We've replaced our original non-stick Calphalon with All-Clad over the last 2 years as needed. It's an impressive upgrade.
What do you mean?
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What do you mean?
Meat will release when it should release. Non-stick just lets you eff around with it.
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Meat will release when it should release. Non-stick just lets you eff around with it.
Sergio Garcia has a delayed release, and it’s the key to his longevity....as it is for most men.
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Sergio Garcia has a delayed release, and it’s the key to his longevity....as it is for most men.
thinking about the starting lineup of the 78 Orioles was once a tried and true method
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Purchased the All-Clad copper core set. Looking forward to a test run tonight!
Thanks, All-Cladders!
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Meat will release when it should release. Non-stick just lets you eff around with it.
Get it in. get it out, quit F-ing around.
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I avoid the wild, hairy, untamed bush that is NM. You never know what you'll step in or catch in that thicket.
So, you used your Calphalon on your wedding night? Is that non-stick or stainless steel?
Christy Canyon