In the market for some new pots and pans... Wanted to get some input from any cooks on here. Currently have the All Clad hard anodized non-stick pans and they're starting to wear.
I'm confident I'd figure out stainless fairly quickly, can't say the same about my wife. So I'm on the fence about going that route, but also don't want to get any more Teflon coated stuff. Just doesn't last long enough.
I keep getting targeted by the Made In ceramic clad, and the Our Place titanium pan. Can't figure out if they're any good or just social media hyped, but still pricey.
Quote from: MUfan12 on January 11, 2025, 09:49:49 AMIn the market for some new pots and pans... Wanted to get some input from any cooks on here. Currently have the All Clad hard anodized non-stick pans and they're starting to wear.
I'm confident I'd figure out stainless fairly quickly, can't say the same about my wife. So I'm on the fence about going that route, but also don't want to get any more Teflon coated stuff. Just doesn't last long enough.
I keep getting targeted by the Made In ceramic clad, and the Our Place titanium pan. Can't figure out if they're any good or just social media hyped, but still pricey.
I bought a ceramic pan and was really disappointed. It isn't really non stick when new and erodes from there. I'd rather just use cast iron or steel pans and know what I'm working with.
Quote from: Frenns Liquor Depot on January 11, 2025, 10:03:02 AMjust use cast iron
This would be my answer for most things (where you want non-stick). Pick up a large skillet, and probably a griddle of some sort. Get some larger stainless pots for acidic things, stews, and boiling.
I should also note - I HATE vegetable oil with the cast iron. Just makes a sticky mess. Butter is my preferred "oil", followed by coconut oil.
This and a few cast irons and a couple lodge Dutch ovens are what we use
https://www.cristelusa.com/
I'm not sure how strongly you feel about matching sets. My cookware is a hodgepodge that were acquired at different times. If I had to pick a favorite piece, it's my Le Creuset 7.25 qt Dutch oven. I've also got Staub, Allclad, and others. They're tools, and I've never cared if they matched. Overall, the Le Creuset is my favorite. My wife, on the other hand, hates it.
As far as frying pans go, I view them as disposable. I pick them up at TJ Maxx and replace them frequently.
Don't really care about matching. Just want something that's gonna last a bit longer than what I had.
We got a Le Creuset for our wedding and I adore that thing. Just used it today.
Quote from: StillAWarrior on January 12, 2025, 06:12:01 PMAs far as frying pans go, I view them as disposable.
This is what I'm saying about cast iron and "oils". Buy a single lodge (or higher end), and it will be your last frying pan.
le creuset is nice, I'm sure the Martha Stuart enameled crap is fine too, but when it comes to Dutch ovens, or larger pots, just go stainless, unless you actually plan on burying them with hot rocks.
I am no expert but I have to say I wish we had bought our Lodge cast iron pan years earlier. It has been our favorite pan. It simply does the job the best.
I'll be repetitive one more time, I promise:
Cast iron = non stick
Use the appropriate oil, heat appropriately, follow cleaning instructions. Repeat.
Quote from: rocky_warrior on January 12, 2025, 07:36:33 PMI'll be repetitive one more time, I promise:
Cast iron = non stick
Use the appropriate oil, heat appropriately, follow cleaning instructions. Repeat.
It gets better the more you use it.
Quote from: WhiteTrash on January 12, 2025, 08:28:39 PMIt gets better the more you use it.
Wait, when people tell me mine is "well seasoned", maybe it's not a compliment! 8-)
Cast iron. My wife is 5 ft and 105 pounds and loves her cast iron ware. The only downside is that they are heavy and with her arthritis takes care not to drop the pan.
I've been giving this more thought than I probably should. For myself, I've been coming back to MUFan's original premise and thinking about what I'd stock my kitchen with if starting over from scratch.
- Le Creuset 7.25 qt Cast Iron/Enamel Stock Pot (have it)
- Lodge 5 qt Cast Iron Dutch Oven (replacing a Staub)
- LC 2.25 qt Cast Iron/Enamel Sauce Pan (have it)
- Lodge 12" Cast Iron Skillet (replacing the LC)
- 6" and/or 8" Carbon Steel Frying Pan (replacing disposable frying pans)
- Generic 8 qt and 12 qt stainless stock pots (although I suppose it would be nice to have a high quality brand (e.g., All Clad or similar) but I don't think that there is much return for the additional cost here)
- Lodge Cast Iron Stovetop Griddle (replacing LC)
- All Clad Stainless Steel Roasting Pan/Rack
- 2-3 Pyrex Baking Dishes
That seems like a good start that would cover about 99% of everything I cook.
Regarding cast iron...I really like it, even though I don't have any "plain" cast iron. As mentioned above, if starting over I'd have several. One of the primary reasons I like Le Creuset (i.e., enameled cast iron) is that it shares cast iron's best qualities - heats evenly, retains heat, lasts forever. And I like the clean-up and care. The obvious drawback compared to a Lodge is the cost -- at least for Le Creuset. The only reason I don't have a cast iron skillet right now is that years ago my wife and son bought me a Le Creuset frying pan and I just wouldn't feel right replacing it.* But, truth be told it is my least favorite piece of cookware. If I were starting over, it would definitely be replaced with a plain cast iron pan.
As I mentioned in my first post, pots and pans are tools. Different materials are good for different uses. I like cast iron, but I'm not going to use it for slow braising -- especially if it's going to be acidic. Le Creuset is great for that. And I also think I'd prefer carbon steel for small "every day" frying pans because it's lighter and more responsive to heat. I do a lot of flipping/tossing when using my smaller frying pans and it's my understanding that carbon steel is very well suited for this. I admittedly have not tried carbon steel, but I'm going by reputation. I got a carbon steel wok for Christmas that I asked for, but I'm waiting for a nice day that I can open the windows so that I can season it without smoking everyone out of house. I've read that a well-seasoned carbon steel wok can become a really versatile go-to piece. I like stainless for stock pots and roasters largely because it's relatively light, cleans well, and heats quickly, but as a tool, I don't think it works as well as other materials for other uses.
*The large majority of my cookware was gifts from my wife. I don't golf but I really love to cook, so it's an easy go-to gift for her. As I've gained experience and developed preferences I've let her know so her gifts have generally reflected my preferences.
I have a Lodge 10 in. that has nice high walls, I inherited it from Grandma and re-seasoned it. That pan is a workhorse. I agree on the stock pots... I picked up a $30 12 qt one from Target a couple years ago and it gets the job done just fine. Just loaded the freezer up with chicken stock yesterday.
I'll replace my 8 qt stock pot that is wearing, as well as the two saucepans. Interesting to read your thoughts on carbon steel, I've been kicking around whether to go that or stainless for the 10/12 in frying pans. I'll keep one small non-stick for eggs and just cycle it out as it wears.
Quote from: MUfan12 on January 13, 2025, 09:10:56 AMI'll keep one small non-stick for eggs
I'm still baffled by this. But I said I'd stop :)
Quote from: muwarrior69 on January 13, 2025, 04:24:28 AMThe only downside is that they are heavy and with her arthritis takes care not to drop the pan.
This is true. Much more difficult to do a fancy flip of and egg or pancake! But a spatula / turner works fine.
We have All Clad stainless and then I inherited 3 Erie / Griwold cast irons from my grandma.
9, 8, 4.
Anytime I see my wife pull out the All-clad for anything now, I just cringe. Especially eggs. Mostly bc I know I will be deep cleaing that sucker for 10 minutes.
I cannot fathom using anything but cast iron for my skillet needs. They are so versitile, cook exceptionally and clean up is a breeze.
Quote from: rocky_warrior on January 13, 2025, 09:20:59 AMI'm still baffled by this. But I said I'd stop :)
More for my wife, who is both impatient and not a great cook. And I don't have the patience to teach.
Quote from: MUfan12 on January 13, 2025, 09:52:56 AMMore for my wife, who is both impatient and not a great cook. And I don't have the patience to teach.
oh my god, my wife is cheating on me with you
My 15 year old non stick pans from Sam's Club are perfect when making Hamburger Helper Deluxe Stroganoff (much better than regular Stroganoff)
Revere Ware here.
Classic copper bottoms.
Quote from: NCMUFan on January 13, 2025, 03:41:48 PMRevere Ware here.
Classic copper bottoms.
That's what we had for forty years until we moved and the new place has an induction stove top. Goodwill got some nice pots and pans.
Quote from: NCMUFan on January 13, 2025, 03:41:48 PMRevere Ware here.
Classic copper bottoms.
My mother had a fair number of Revere Ware pots and pans and I would love to have them. By the time I got around to purchasing decent quality stuff, RW's quality wasn't nearly as good as it had been. I'd absolutely love some vintage RW pieces if I ran across them...I didn't think of that when making my prior post.
Quote from: rocky_warrior on January 13, 2025, 09:20:59 AMI'm still baffled by this. But I said I'd stop :)
This is true. Much more difficult to do a fancy flip of and egg or pancake! But a spatula / turner works fine.
The other downside is that cast iron takes too long to heat properly and too long to cool.
I can get a nonstick rip roaring hot and finish a few french omelettes before my cast iron is at an appropriate temperature to do the same.
Additionally, with eggs it's nice to pull a nonstick pan off of the flame and have it cool down significantly nearly immediately. Similar to stainless steel.
Use the right tool for the right job, IMO. The cheaper, the better; I have oxo ones that I replace once the coating is compromised. And I use my cast iron frequently, just not for egg dishes.
Fair, I suppose. It's been so long since I've touched a "non-stick" pan I don't even consider them. Takes me a about 3 minutes to get the cast iron hot enough to fry an egg.
And I'd remove it once it's done, not just remove the pan from the heat.
To each their own.
...in the running for the Softest Topic 2025 award
Quote from: Jay Bee on January 13, 2025, 08:54:16 PM...in the running for the Softest Topic 2025 award
Just wait until we get to silicone, vs stainless, vs bamboo cooking tools.
Pay attention jb, you might learn something other than "best frozen meal to microwave".
Quote from: rocky_warrior on January 13, 2025, 09:07:37 PMJust wait until we get to silicone, vs stainless, vs bamboo cooking tools.
Pay attention jb, you might learn something other than "best frozen meal to microwave".
I actually wish I was a better cook. Oh well. First Factor BOX arrives a week from today! #HealthNut
Quote from: Jay Bee on January 14, 2025, 07:08:51 AMI actually wish I was a better cook. Oh well. First Factor BOX arrives a week from today! #HealthNut
IMO, the best way to learn to cook is to find a dish you really love and find an authoritative recipe source. Then, make the recipe over and over until you nail it, modifying the recipe so it's everything you dream it could be.
Then, find a second dish.
Learning to cook well is one of those life skills that will benefit you until death, along with fitness, health/dental care, and personal finance. If you become an expert in these few things, your life will be better than it otherwise would be.
Quote from: rocky_warrior on January 13, 2025, 09:20:59 AMI'm still baffled by this. But I said I'd stop :)
This is true. Much more difficult to do a fancy flip of and egg or pancake! But a spatula / turner works fine.
Get a carbon steel pan and season it similarly... It heats up quickly and allows you to flip eggs with ease.
If the vegetable oil is too sticky, you're using too much to season the pan.
We also own some Green Pans. We've been happy with them, but they're starting to show their age about 8 to 10 years in.
Quote from: Hards Alumni on January 15, 2025, 03:08:19 PMIf the vegetable oil is too sticky, you're using too much to season the pan.
Oh, not for seasoning. If I'm frying something, and need oil, I hate vegetable.