Hi forum friends,
I'm brand new to this forum and this is my first post here.
I'm about to invest in some new pots and pans as my kitchen is being renovated and for years I've wanted to buy
semi-professional cookware but had to save up. Whenever I watch cooking shows I always wonder what kinds
of brands those chefs use. Both my husband and I are passionate home cooks and would like to add some
real quality, durable cookware and with a long shelf life. I would like the ones that industrial kitchens use but I am
not familiar with any of those. I have a couple of scanpan stainless steel and titanium ceramic pans and pots and the
rest is real rubbish that I received from well-meaning relatives.
The real annoying thing I find with most of the mass produced cookware aimed at your regular home chef is that they make them 'energy efficient'....'only needs low to medium heat'. I don't want that. I use gas in my kitchen and I want something that will handle the highest flame and heat up quickly without chipping, rusting or generally falling apart. Even Scanpan has that warning on its label...low to medium heat only. I think I may have slightly ruined the titanium/ceramic surface by putting the gas up too much. I would also like an industrial strength pan/pot that is black both inside and outside but which isn't teflon-coated or 'non-stick'. All these shiny stainless steel looking things look great but are quick to get burnt marks on them and if you don't clean it straight away it's very hard to do later on.
I've heard of a French brand - de Buyer. Does anyone have any reviews or has had experience with these black steel pans?
There's so many materials out there...stainless steel, carbon steel, aluminum, copper, cast iron....and some of them react with different types of food in a negative way....so hard to keep track of.
If anyone has any advice for my question that would be greatly appreciated.
Thanks a lot