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pots & pans

post #1 of 9
Thread Starter 

okay, I just need i or more pots and pans. basically for boiling spaghetti or shrimp. also, maybe a sturdier double boiler. I plan on replacing my frying pans with a clay frying pan, then a cast iron griddlle, among other things, one dish at a time.

 

any body got any ideas for the pots and pans. I don't need a huge stock pot. really, I don't.  I also can't afford $150 for one single thing pot. I'm not a professional cook, just a home cook. looking for something pretty durable and something that I can actually scrub burn or sticky food spots off of.

 

I deeply appreciate the help.

 

thanx.

post #2 of 9
Thread Starter 

anybody please

post #3 of 9

You might not want a big stock pot, but it's what I'll recommend. 12 quarts with a pasta basket, steamer basket and lid.

 

You might not fill it all that often but it is such a versatile sized pot no serious cook should be without one. Even if you only ever cook for one person.

 

I'd look at a disk bottomed pot for bang for buck over a clad pot.  Brands, there are a lot of good ones. I recommend Tramontina a lot.

 

http://www.walmart.com/ip/Cook-Pro-12-Quart-18-10-Stainless-Steel-Multi-Cooker/14277625 I don't have experience with this, nor seen it in person, but is what I'm talking about as a general class. I'd prefer a riveted handle over the one the have too. But you don't have to spend a ton of money to get a serviceable pot.

 

I'd also be sure to get pots and pans that are induction compatible.

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 #4 of 9

Check out garage sales and thrift shops.

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 #5 of 9

Maybe some seconds stores and and on line auctions.

I love my job
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I love my job
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post #6 of 9

I gotta tell ‘ya Bree, as a home cook myself and having been on the hunt lately for a good pan, I took the advice of the professionals here and went to the restaurant supply store.  They had tons of pots and pans at super reasonable prices, compared to the little kitchen stores (we won’t name names).  I’m with you, I don’t want to spend a boat load of money. 

post #7 of 9

Over 50% of restaurants dont last 24 months, look for one that is closing down and approach the owner about buying there used catering equipment

post #8 of 9

There are several online auctions for restaurant equipment. I am following them for a slicer right now

Here is the ones I am using right now

http://kmcsales.com/

 

http://www.rciauctions.com/

post #9 of 9
Thread Starter 

thanx so much. I appreciate it.

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