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Best cookware for meat for a crowd?

post #1 of 7
Thread Starter 

 

UPDATE: In reply #7, posted what I decided to do. Thanks so much!
 
 
 
We have 4 kids and about once a month have weekend guests, which will bring our dinner total up to 7 - 9. (Kids are all 12 and under, so don't eat a ton. I have 3 boys, so that WILL change!!!) We eat a lot of chicken breasts, pork tenderloin, and pork chops. A lot of my recipes call for browning on stove top and finishing in the oven. I need to find a good way to cook 6 chicken breasts or 4 pork tenderloins or 6 pork chops. My 12" All Clad fry pan just doesn't hold enough.
 
I have a LOT of Christmas money to spend, so I can get more than one item.  I like my All Clad SS so am probably going to stick with it.  Cast iron is not an option due to neurological issues and muscle weakness I have. I have a gas stove with 8" burners. One of them has a 4" diameter where the gas comes out (don't know the correct name…), so it can take bigger pans.
 
I've been researching a lot, and I'm assuming I need something with sloped sides for the stovetop since I'm browning flat foods? I had thought of a 14" fry pan, but I don't know if it would fit into my stove. I'm also considering a 13" brasier with sloped, 2.25" tall sides, but not sure it'd hold enough. Or on the HUGE end, a 16" paella pan - not sure if it's the right pan for my needs, though.  OR should I just buy another 12" fry pan?
 
I do have a 16" x 11" roasting pan I'm going to try in place of the 13x9 glass baking dish + square baking dish I sometimes use in the oven for chicken. If you have a better Idea, I'm open to suggestions.
 
I'm already planning on getting an 8qt All Clad stockpot/dutch oven. I have a 4qt sauce pan, 12" skillet/fry pan, the roaster, a double griddle, and nonstick skillets. I you have any suggestions on how else to pend my money, I'm all ears! LOL! (OK, I do have a 7.25qt LC dutch oven, but I never use it as it's too heavy.)

Edited by sreese68 - 1/1/11 at 11:14am
post #2 of 7

You won't find anything that will hold that much food for browning on home equipment.

 

Just pick up another12" stainless steel pan. Not much more work to run two pans than one when they're both doing the same thing.. It will fit on your equipment and perform properly.

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 7

A single skillet would have to be at least 14" to accomodate that much food. And in that case I'd opt for  carbon steel. It's not much heavier than stainless, the long handle makes handling it easier, and it has all the benefits of cast iron without the weight.

 

Alternatively, get a roasting pan large enough to span two burners. Brown the meat in it, then transfer directly to the oven.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 7

I quite agree with HYHeirloomer, I have used a oval shaped dutch oven to span two burners to brown minute steaks before they are put with gravy in the oven. It works perfect for this, they can be a little heavy sometimes though (you can find decent not cast iron ones too) , but in my opinion well worth it since you can also make lovely oven stews with them.

Edited: For mispellings

post #5 of 7

I have 5 assorted size woks. They take high heat, are good at browning, clean easy and hold a lot, And they will not cost you a fortune.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 7

take it outside and grill it

 

much larger cooking areas with grills and burners

 

smile.gif

post #7 of 7
Thread Starter 

Thanks so much for everyone's input!  I really appreciate it!  I decided to get another 12" fry pan/skillet for times I need to double a recipe (I use my current fry pan/skillet a LOT). I'm also getting a 6qt saute pan for recipes with more liquid than my other pans can handle.  And after reading some recommendations, I tried my roaster on my stovetop and discovered that it can just barely cover two burners.  So I'm going to try it out that way when we have company at the end of this month.

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