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Need to buy a couple pots and pans Suggestions?

post #1 of 12
Thread Starter 

I have a few pots and pans and its time to upgrade, especially my skillets. Dont own any fancy name brands right now, just some stuff I bought at Sams. The teflon has started to fall off and every time I look at themm I think oh great, just one more thing to give my family cancer of some sort. Would really prefer to buy some non teflon pans but not too expensive if possible. Is there really any kind of pan/skillet where you can cook an over easy without it sticking or using too much oil that is not teflon?

 

Any unsafe brands out there I should stay away from?

 

Just a cook at home guy btw.

 

Thanks

 

QT

post #2 of 12

Cast iron or carbon steel will do eggs well. Stainless steel (in tri py) that you baby and keep scratch free will do eggs well.  It's certainly worth having a cast iron or carbon steel skillet in your kit.

 

Tri ply pans are the best all around pans for general use. Tramontina scores well against All Clad but doesn't have their high price. Can be a bit hard to find. Walmart used to be the source I'd recommend but they just closed out the Tramontina line up.

 

Now they're carrying a tri ply under the Better Homes and Garden label, but it's made in Brazil so I think it's still Tramontina as that's their home production location.. Looks pretty well made but haven't seen any testing yet.

 

Calphalon also has good tri-ply pans, but price can be anywhere from steep to good.

 

Skip hard anodized aluminum.

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 #3 of 12

I have a set of Tramontina TriPly that I paid $150 for. Here's the link for them at Walmart. http://www.walmart.com/ip/Tramontina-8-Piece-Cookware-Set/5716478

 

I think they are a fantastic value. I prefer to cook with SS unless it's something that could really stick (eggs). Otherwise, SS is just easier. If you want something that's non-stick and not Teflon, Calphalon Anodized are a good option. I've only used them a handful of times, and they seem to cook well.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #4 of 12
Thread Starter 

Wow! Walmart? Who da thunk that, i will go and look at them this week, thanks for the sugestions.

 

QT

post #5 of 12

Love, love, love my LeCreuset tri-ply stainless.  It's less expensive than All-clad (but still not cheap).

 

If you want non-stick without PTFE, try Cuisinart Green Gourmet stainless.  I was really impressed with it but had to give mine away because it wouldn't work on my new induction range.

post #6 of 12
Quote:
Originally Posted by KCZ View Post

  I was really impressed with it but had to give mine away because it wouldn't work on my new induction range.



For those who don't know, there is now a device that can be used to "bridge" your induction cooktop with any flat-bottom cookware,  even aluminum.  It's a steel disc with a handle and costs around $100, but certainly worth it considering what new pots & pans can run.  On the other hand,  I wonder if one could just go to the hardware store and purchase a round steel plate, and get the same benefit for about $8?  The plate would be heated by the induction,  and the heat would be transferred to pan.  As long as there is good contact, you'd be good to go. 

"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #7 of 12

There are cheap cast iron "flame tamers" that would do the same thing for less than $20.  http://www.amazon.com/Nordic-Ware-Tamer-Burner-Plate/dp/B00004W4UJ for example.

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 #8 of 12

Those things kind of negate the value of using induction....the quick control.  You're back to trying to control the heat in a piece of steel under the pan, just like a conventional electric range, and then transfer the heat to the pan.  Another problem per user reviews is that the metal plate can overheat, shutting down the induction electronics and sending the range into an error mode.  Not a good idea, IMHO.  Then you're stuck with a hot metal plate and have to find somewhere to park it rather than the stovetop.

 

Anybody who thinks an induction range or cooktop may lie in their future needs to think all this stuff through before investing in any cookware today.

post #9 of 12

I got this set http://www.walmart.com/ip/Tramontina-10-Piece-18-10-Stainless-Steel-TriPly-Clad-Cookware-Set/11072505 because of the larger saute' pans and larger pieces in general.  It's on "rollback" for $249 right now.  I got mine for $199... some rollback frown.gif
 

Quote:
Originally Posted by tylerm713 View Post

I have a set of Tramontina TriPly that I paid $150 for. Here's the link for them at Walmart. http://www.walmart.com/ip/Tramontina-8-Piece-Cookware-Set/5716478

 

I think they are a fantastic value. I prefer to cook with SS unless it's something that could really stick (eggs). Otherwise, SS is just easier. If you want something that's non-stick and not Teflon, Calphalon Anodized are a good option. I've only used them a handful of times, and they seem to cook well.

post #10 of 12
Thread Starter 

Please fogive my ignorance, what is meant by "induction", never heard that before.

post #11 of 12
Quote:
Originally Posted by QUETEX View Post

Please fogive my ignorance, what is meant by "induction", never heard that before.


take a look at: http://theinductionsite.com/

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #12 of 12

I received a set of LeCreuset tri-ply stainless steel pans as an aniversary gift from my ex - I would have given them back when we split - but they are waaay too good for that.

 

Babs.

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