[foodpump]

Just looking over the posts...

Like most here, I am NOT a big fan of anything alumimum cookware, hate it, actually. Well...really, I guess I mean, I detest it, abhor it, whatever.

Never really understood the thingee with anodized aluminum. It's verry expensive, you can buy decent restaurant quality s/s cookware for the same price or cheaper. Aside form the price, the thing is, aluminum warps bad, real bad, George Thorogood bad-to-the-bone bad. And the anodized schtuff has regular bottoms--no cast alumimum bases stuck on, no "sandwich" bottoms either, so it should, theoretically, warp the 2nd or 3rd time you use it.

[anoop]

Originally Posted by phatch

An odor isn't normal. But new pans often have a manufacturing residue on them that you should wash away before using. I

I washed it several times before using. I first started getting the smell during the first wash. It's like a sweet, cake-like smell, but very uncharacteristic of metal. I took it back to the store today and one of the clerks said she could see what I was talking about. They swapped the pot for a floor sample (because they didn't have any others in stock).

The smell was still there even after cooking 2 times with it. Weird stuff.

Anoop

[ChrisLehrer]

Originally Posted by anoop

I ended up buying a Lagostina saucepan yesterday. The instruction book suggested that I wash it with warm water before it's first use, and also coat it with a thin layer of oil. Anyway, after hand washing and drying it, it had a fairly strong odor. I'm not sure what it was...probably new metal? I washed it several times. The odor seems to be getting less strong.

Is this normal with stainless steel pots?

Anoop

I'm confused. Does it say why you have to coat stainless steel with oil? That sounds like the sort of thing you do with carbon, not stainless.

There are ways and means of getting rid of absolutely ANY residue, trace, whatever, but at this point I'd be wary. Read your warranty very carefully before going any further. If there is a problem here, you don't want to find that they will only take back a pan that is basically new or something of that sort.

[dxt178]

The odor thing is a bit strange for a SS pot... I'm not sure what that is all about.

My 2 pence, late, addition:

Asian markets and restaurant supply stores are your friend. Never will I buy cookware anywhere else. From my standard issue Volrath/ABC/Lincoln gear to my two flat-bottomed woks (one non-stick, one regular) I really have no need for consumer gear.

I basically keep a couple non-sticks in my needed sizes (one small, one medium, one large, and one medium sauce pan) And the rest are SS or alu depending on use. Even my larger non-stick Lincoln's were only $18 on sale. The non-stick wok from a local Asian market has become invaluable and has over 12 years of use and no issues or wearing of the coating which IMO is amazing... it seemed like a bad idea all around (high heat and non-stick, rough use, etc.) but it was a gift and I use it for tons of things to this day at home.

All-Clad can be nice, but I can also buy 3-4 of my current kit for one of them so the warranty/quality becomes a non-issue to me. Same with knives, you can get great Forschner/Victorinox chef/paring knives that will easily handle any home kitchen at a fraction of the cost.

[anoop]

Originally Posted by ChrisLehrer

I'm confused. Does it say why you have to coat stainless steel with oil? That sounds like the sort of thing you do with carbon, not stainless.

Yes. I happened to read the instructions before using it (something very rare), and was surprised since I had asked specifically about this at the store and was told nothing needed to be done.

There are ways and means of getting rid of absolutely ANY residue, trace, whatever, but at this point I'd be wary. Read your warranty very carefully before going any further. If there is a problem here, you don't want to find that they will only take back a pan that is basically new or something of that sort.

I don't think it's a problem of a residue because there was no noticeable smell until I washed it the first time. In any case, if the odor is not something normal, I'd rather not do anything out of the ordinary to get rid of it. Getting a different pot seems safer at this point.

Anoop

[anoop]

Originally Posted by dxt178

Asian markets and restaurant supply stores are your friend. Never will I buy cookware anywhere else. From my standard issue Volrath/ABC/Lincoln gear to my two flat-bottomed woks (one non-stick, one regular) I really have no need for consumer gear.

How do I find a restaurant supply store in my area?

Thanks,
Anoop

[ChrisLehrer]

Originally Posted by anoop

How do I find a restaurant supply store in my area?

Thanks,
Anoop

I don't know where you are -- try the yellow pages. If you don't find anything, or not much, try one of the big online places like BigTray. They have everything.

[dxt178]

Originally Posted by anoop

How do I find a restaurant supply store in my area?

Thanks,
Anoop

Easiest way is to google "restaurant supply store <city name>" there are also quite a few mail order/online restaurant supply stores open to the public for smaller orders with very cheap shipping (and no tax). Almost every city has one, if you don't have any luck let me know your city and I'll find the closest one to you. Good luck!

[chiffonade]

If you're just starting out, I suggest you visit either Costco or Sam's club and grab the Wolfgang Puck set. I had this set in my restaurant, beat the crap out of it and I still have it today.

Yes, there's All Clad, etc. but the WP set meets all my criteria.

1. Stainless Steel.
2. NO nonstick.
3. Pourable lip - I don't have All Clad because I don't like the way everything dribbles down the side of the pan anytime you pour something out of it. Pet peeve but it annoys me enough to resist purchasing the brand.
4. Riveted handles (NO spot welds) and all-metal handles (no plastic).
5. Sandwich construction (bottom of the pan has copper interior with stainless steel around it).
6. Very few (if any) bulls**t pieces. I generally steer clear of sets but there wasn't a piece I wouldn't use.

I have many pieces of cookware I've collected over my lifetime . I have Le Creuset, French crepe pans, stockpots, cast iron frying pans, you name it - but the Wolfgang Puck set remains my #1 recommendation of a "set" of cookware; especially for someone just starting out.

Check this out if you can - it's an album I have on Facebook called "Gear." You don't have to be a member to view it.

[Mezzaluna]

Chiff, now I have equipment envy. I want your Hobart!!

[chiffonade]

Originally Posted by Mezzaluna

Chiff, now I have equipment envy. I want your Hobart!!

I'm having a time of it trying to figure out where it can live! I'm thinking a low profile wooden box as a "stand" so the machine doesn't have to sit directly on the floor. With a small-ish kitchen, it's a challenge.

The Hobart is great for mixing really big batches of brownies and cookies.

[hippysandy]

You should also include porcelain cookware...It's efficient to have one in your kitchen.

[shamus]

funny story, when i first learned about cooking, i thought tempered glass wouldnt break easily. i was going to braise a roast, so i decided to put a pyrex baking dish of some sort on the stovetop with the heat on. i figured i would just sear the roast on there then take the whole thing and put it in the oven. i didnt even get to the point of pouring the liquid for the braise in before i exploded the entire thing. when i say exploded, i mean exploded. there were peices of glass everywhere, behind the oven, under it, in the sink, in my shoes, all over. needless to say I threw the roast away.

My suggestion, get atleast a cast iron skillet. its hard to get a lot of materials up to the temperature cast iron can get to without hurting them, especially those with non-stick surfaces. working in kitchens ive seen people burn teflon right off of a pan, making it a toxic sticky surface. just make sure if you get cast iron to learn how to take care of it.

I had a girlfriend once take a metal spatula to a brand new teflon pan of mine. I immediately went out and bought cast iron, and its never happened since.

[singer4660]

Though not a big fan of celebrity anything, I own a set of stainless Emerilware pans and I love them. The 10 piece set was under $200 and they're made by All-Clad so they heat evenly, clean well, and look as good now as when I got them 2 years ago. It is true however, that a set may not be the way to go. You really do end up liking 1 or 2pans and the others end up sitting in your cupboard. Still, if the price is right, it sometimes makes sense.

I would absolutely own one good non-stick pan. You can't cook eggs, crepes or anything really sticky in a stainless steel pan easily or consistently (at least I can't) so an 8" or 10" non-stick skillet is a requirement in my mind. Good luck!

[KYHeirloomer]

Emerilware is All-Clad's Chinese-made stuff, which is why it is more cheaply made and sold.

All-Clad does not stand behind its warranty, however, so if you have problems with any of it (under either brand name) you better hope the retailer will take it back, because All-Clad sure won't.