Buying Cookware - Page 3

KyleW · #31 09-12-2002, 02:47 PM

Dinner for 2! It's the baking that kills me. I tend to bake for the 12th Mountain Division

alexia · #32 09-12-2002, 06:23 PM

Yes, it's small. But I see room for LOTS more equipment.

KyleW · #33 09-12-2002, 07:52 PM

You did notice that half of my kitchen was in my living room, didn't you Alexia?

alexia · #34 09-12-2002, 10:40 PM

Why the half measure? Do you really need a living room?

AzRaeL · #35 02-10-2004, 06:27 AM

my Skillet is Cast Iron (lodge)
my frying pan is aluminum with teflon (Tefal)

the majority of my pots and saucepans are stainless steel with an aluminum disk on the bottom (WMF)

My deepfryer is anodized aluminum (IKEA)

My pressure cooker is stainless steel (T-fal)

Pete · #36 03-31-2004, 04:23 AM

In one of my earlier posts I mentioned that I wouldn't mind if someone bought me a Le Cruset pot or 2. Well, it is months later, and I still haven't seen a package arrive at my door. Don't you people get a hint when one is dropped!!!!

Miele · #37 04-01-2004, 12:21 PM

Quote:

Originally Posted by KyleW

I think we should have a small kitchen contest!

I will never complain about the size of my kitchen again!

I'm not going to vote, because as a gift I got a set of Calphalon Commercial. I like it a lot, but haven't used/tried anything else except Revere Ware.

KyleW · #38 04-02-2004, 06:31 AM

Quote:

Originally Posted by Pete

I mentioned that I wouldn't mind if someone bought me a Le Cruset pot or 2.

My Ex GF did just that for my last birthday

An 8 3/4 Qt. Round monster! It's very cool!

BullyInNY · #39 06-25-2004, 04:20 PM

HACKMAN!

From Finland...

Not your everyday cookware and definitely more geared towards the design loving enthusiast, they make a great product.
For everyday use I think ALL-Clad does the trick - it just doesn't look beautiful.

Boy did I just expose myself as a wannabe or what?

BryanGx · #40 07-08-2004, 04:16 PM

I have a pretty complete collection of the high-end Calphalon lines: Commercial Nonstick or Hard Anodized. Good stuff. I also have a few All-Clad Stainless pots and frypans, and they're also very nice.

But the nonstick coating on the Calphalon makes clean-up so easy.

eatpaella · #41 08-14-2004, 04:52 AM

We are a new company offering paella cookware and accessories to UK Customers.

http://www.eatpaella.co.uk

deltadoc · #42 08-18-2004, 09:18 AM

I bought the all-clad 7-pc set some years ago, 8 qt. stock pot with cover, 1 & 2 qt sauce pans with cover, and a frying pan with curved edges.

Then Dayton's had a sale, and we got the 20-qt stock pot with cover...usually something like $450, and we got it for $300.

At Williams-Sonoma, we have on order a 6-qt Saute pan with cover. Been wanting that for a long time.

Also have 3 cast iron skillets (little tiny one, a bigger one, and BIG one!) that I inherited from Mom who inherited them from her Mom. Mom didn't keep them up well, and the mid size one is a bit pitted, but still usable.

Also got a 20 or 22 qt stainless steel one (don't remember the brand) from Superior Products. Was about $99, but I only do stocks in it, as it has a tendency to scorch on the bottom with anything like sauces.

I wish I could get a bigger All-clad stock pot than the 20-Qt one.

Almost forgot, we got some sort of ceramic dish set with heavy glass covers, maybe 25 years ago, and we use them sometimes for baking, although I think I remember they can be used on the stovetop too.

And an old Farberware cheap set that has disintegrated for the most part over the last 35 years, which we use only for boiling canning lids in!
deltadoc

cheflayne · #43 08-30-2004, 11:26 AM

I have a full line of cast iron pans, most older than me, some cast by my Dad in college. Functional and sentimental. I also have a full line of stainless aluminum core bonded pans made by Atlas Spinning of South San Francisco. Feel good in my hand, quick even heat, durable, easy to clean.

AmbrosiaFood · #44 09-05-2004, 03:42 PM

Quote:

Originally Posted by bouland

I still favor French copper over other all the fancy American brands. As I wrote over a year ago, besides working great and lasting a long time, they also can be had for less money. please read before you spend more money on lesser quality pots.

I agree. There is nothing better than copper, although I do like Le Creuset and All Clad for some purposes. I I also like Vollrath stainless steel aluminum clad stockpots, and their stainless steel bowls, colanders, etc.

MikeLM · #45 09-22-2004, 04:26 PM

My REALLY favorites are several Magnalite Professional Stainless pans I picked up over time at an outlet store. They're the equivalent of All-Clad, except the inner core is copper, not aluminum.

They quit making them...

Most of the rest are All-Clad. I've got a Bodum cast-iron wok with non-stick interior that's pretty cool. Flat bottom, use it on a ceramic-top electric stove. It's about $90 at Williams-Sonoma, but I rummaged around on the Internet and found it for about $52.

I've got several Calphalon anodized pots- can't understand what people see in them- hard to clean, non-dishwasher safe, acids take the coating off. (They were gifts.)

Hang 'em up for decoration.

Mike