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My head hurts from cookware research!! Looking for advice as I start a new collection... - Page 2

post #31 of 50

Thick walled clad stuff seems to hold temperatures very steady, especially when cooking outdoors or where there's a breeze.  However when making stocks I've not had any problem with using the stainless steel stuff - indoors.

 

 

Llllllllllllllllllllllllleeeeeeeeeeeeeeeeeeeeeeeeettttttttttttttt's get ready to rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrumble!   :laser::bounce::roll::peace:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #32 of 50
Quote:
Originally Posted by Raibeaux View Post
 

If you haven't already checked, ask Katom how much the freight is going to be.  Need to be careful 'cause they drop ship a lot of stuff.


What is the issue with drop shipping???  Potential problems along the supply chain, I suppose.  Does Wasserstrom drop ship stuff?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #33 of 50

Why are you inciting a riot when the OP probably decided on an option that fit his/her needs several years ago?  :crazy:

post #34 of 50
Okay here is the question I have. I see a lot of others suggesting about purchasing in store so you can try out the grips, feel of each pan , etc. what do you do if you cannot? I live in a small town and the best store I have here that sells kitchen products specializes in fast food, mom and pop quality restaurant items . Believe it or not I purchased some of my metal spatulas for flipping eggs or what not. Their pots and pans though are cheap and cheaply made. Suggestions?
post #35 of 50

1)  travel to a larger urban city where you can sample various brands (Macy's, Bloomingdales, Sur la Table. Williams Sonoma) etc. as well as some other commercial supply stores.

 

2)  Read and do searches at the many cookware sections of the various forums on the internet, like this one. Of course that may confuse you because everyone seems to have their own opinion and replies are diluted by folks who just like to post. If it's just general knowledge of why and how cookware functions you might try a google search for 'understanding stovetop cookware'  

 

3) Start a fresh post stating exactly what you're looking for. The specific pan or pans or material or the function you need and price range.

post #36 of 50

1) That's a bit harder. I live in the Interior of Alaska. Closest big city is Anchorage and they have a few big stores but do not have any of the stores you mention. 

Seattle would be next, but I don't have any plans of flying down there any time soon.  

2) Yup that was what I was doing here which takes me to 3)

Yup thinking about doing that. Thanks Alexrander

post #37 of 50

Download the Matfer catalog as their stuff is really high quality and their proud of it.  You can order Matfer and, another excellent brand, Vollrath, from FoodServiceWarehouse.com. Good prices and nope, I have no affiliation with them other than being a customer.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #38 of 50

Vollrath Centurion

post #39 of 50

If you want a recommendation,  Zwilling has a closeout sale  section on their website, and their Sensation stainless clad cookware has an excellent reputation - it's made in Belgium and is 3 mm thick and has no rivets to clean around. They will continue to sell it under their demeyere brand.  p.s I cook with copper and some cast iron but if I had to start over...

post #40 of 50
Quote:
Originally Posted by tamtbell View Post

Okay here is the question I have. I see a lot of others suggesting about purchasing in store so you can try out the grips, feel of each pan , etc. what do you do if you cannot? I live in a small town...

 

If you're sure that you must handle the various brands to make your choice, you could narrow it down to a few and order one piece of each brand and make your assessment. Then return the ones you don't want. It would be a lot cheaper than flying from Alaska to a major US city.

 

Personally, I didn't feel the need to handle a lot of different brands to make my choice. I had used All Clad and knew that I didn't like their handles at all. I was replacing Calphalon anodized because the anodized finish wears off. I didn't want disk bottom stuff, and the Matfer copper was way above my budget. That narrowed it down to which brand of clad stainless to buy. I chose Vollrath Tribute because it's highly recommended, they are industrial quality and not retail darlings... the handles are wonderful and they have flared edges for easy pouring.

 

Unless your criteria are considerably different you might want to just order a piece of Tribute (or whatever seems like the odds on favorite by your reasoning). You can always send it back if you don't like it, or keep it and order more if you do. The only thing that has continuing appeal to me is Matfer or Mauviel copper/stainless, but it costs 3-4X more and I'm sure any performance difference would be subtle. But it is nice to look at. I admittedly have some bias, but I'd recommend Tribute, and I don't think you ever regret it.

post #41 of 50

Thanks for the feedback salparadise!  I've got a few of the sauce pans now bookmarked on Amazon.  Hopefully hubby takes notice.  

 

Quote:
Originally Posted by salparadise View Post
 

 

If you're sure that you must handle the various brands to make your choice, you could narrow it down to a few and order one piece of each brand and make your assessment. Then return the ones you don't want. It would be a lot cheaper than flying from Alaska to a major US city.

 

Personally, I didn't feel the need to handle a lot of different brands to make my choice. I had used All Clad and knew that I didn't like their handles at all. I was replacing Calphalon anodized because the anodized finish wears off. I didn't want disk bottom stuff, and the Matfer copper was way above my budget. That narrowed it down to which brand of clad stainless to buy. I chose Vollrath Tribute because it's highly recommended, they are industrial quality and not retail darlings... the handles are wonderful and they have flared edges for easy pouring.

 

Unless your criteria are considerably different you might want to just order a piece of Tribute (or whatever seems like the odds on favorite by your reasoning). You can always send it back if you don't like it, or keep it and order more if you do. The only thing that has continuing appeal to me is Matfer or Mauviel copper/stainless, but it costs 3-4X more and I'm sure any performance difference would be subtle. But it is nice to look at. I admittedly have some bias, but I'd recommend Tribute, and I don't think you ever regret it.

post #42 of 50

Here's a link to the Zwilling/Henkels/Demeyere pans (they also own Staub)  : the Sensation line, are also sold on Amazon for about twice as much as from Zwilling directly. http://www.zwillingonline.com/cookware-clearance.html  Zwilling has decided to re-brand these and sell them under their Demeyere name as Demeyere 'Industry'.  So they're clearing out the ones that say 'Zwilling'.

 

These are considered to have better handles, especially if you choke up- than the Tributes (Tribues come with either an all metal handle, or a silicone type handle- the base of the handle is an upside down 'U' shape ).   The Sensation pans on closeout cost about the same as the Vollrath Tribute but in my opinion is a much better pan.

 

Just an example, the Zwilling/Demeyere 'Sensation' have welded handles so no cleaning around rivets (Vollrath has 4 rivets per pan),  handles that are shot-peened to be less slippery and a Silvernox finish that removes impurities from the surface. Also the sauce pans include the lids in the price, while Vollrath lids are sold separately. 

post #43 of 50
Would the zwilling line be good for induction stoves ?
post #44 of 50

I am a professional cook and have had Lagostina pans at home for 25 years. They are used every day and are in perfect condition. Couldn't ask for more.

post #45 of 50

part of "the true stuff" that never seems to make it into these debates is "And what are you using it for?"

 

My thoughts exactly... as they say it's horses for courses... define your requirements and then you can have a better chance of getting exactly what you need.

post #46 of 50

Vollrath Centurion.

post #47 of 50

Health issue is the first priority for me, while purchasing any product. Because many nice-looking pots and pans cause chemiacal leaching to food. Do i don't go for looks.

post #48 of 50

Be specific please. Your post is so vague that there's nothing to respond to. Looks doesn't make a pan bad. Leaching is at such a low rate it's considered negligble and safe unless you have a specific known metal sensitivity. Aluminum cookware isn't toxic or unsafe. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #49 of 50

Clad sauciers in the VOLLRATH TRIBUTE line seem to be the thickest, at least that's what I found with their 3 quart saucier TRIBUTE number 77792.  And please forget the cosmetique: mirror finishes don't mean squat.  (EDIT)  And the handle on the 3 qt saucier, read on:

This 3 qt. saucier pan features Vollrath's TriVent handle, which stays cooler than conventional handles and is ergonomically shaped to reduce stress and fatigue. Its silicone coating is oven safe up to 450 degrees Fahrenheit for added comfort and safety during continuous use, and can withstand temperatures up to 600 degrees Fahrenheit intermittently.


Edited by kokopuffs - 11/25/15 at 9:11am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #50 of 50

Hi, Lagostina is an Italian brand that have been around for a long time.  I received a set as a gift over 20 years ago and they still look like new and they are my everyday cookware.  I have never used another brand, so I cannot make an honest comparison, but I would recommend them. 

 

I get even browning and easy clean-up on my stainless steel pots and pans.  I am not sure if they are still made in Italy.

 

https://en.wikipedia.org/wiki/Lagostina

 

I do not shop William of Sonoma.  

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