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Another Untrained Home Cook Thread...

post #1 of 7
Thread Starter 

Some that see this will likely recognize me from my two knife question threads. So here's the deal I'm not only looking to upgrade my cutlery I'm also planning to upgrade my cookware. Currently I'm using 5 year old Simply Calphalon that I plan to donate to some college kids or something. I cook on a induction cook top.

 

I don't care about brand names - just performance and comfortable handles. So far for frying and searing I'm close to being fully committing to buying Vollrath Carbon as I've read here and elsewhere that they are great performers and they are quite inexpensive.

 

For cooking with acids something in SS - just no All Clad those handles couldn't be more uncomfortable.

 

Perhaps instead of a Stock Pot just a good Dutch Oven for a larger pot.

 

Something good for steaming vegies and a small pot for heating up the very occasional canned soup or Top Ramen.

 

Of course I'll need lids to.

 

I'd like to stay well under $500 and I don't want to buy sets as I've found I end up with stuff I'll likely never use.

post #2 of 7

I don't like sets either. Except the one to prove the rule by being the exception. 

 

http://www.walmart.com/ip/Tramontina-12-Piece-Tri-Ply-Clad-Cookware-Set-Stainless-Steel/22984416?action=product_interest&action_type=title&placement_id=irs_middle&strategy=PWVUB&visitor_id=83733924663&category=0%3A4044%3A623679%3A133020%3A599265&client_guid=8ccf4fe5-764d-4549-a26d-2d8b397db110&config_id=0&parent_item_id=22984414&guid=59823b90-ebce-4675-8fb5-82b23da197b6&bucket_id=irsbucketdefault&findingMethod=p13n

 

 

OK, I think the 1.5 qt sauce pan is an odd choice. The 3 qt is an OK choice, but a 2 and a 4 quart would have made this about perfect. A bump up to a 6 qt dutch oven would have been welcome as well as that's a more traditional size, but 5 will do the job. And with the omission of a 4 qt saucepan, a 5 qt dutch will do as well. Tramontina is well reviewed and performs well. I have a few different pieces and like them quite well. 

 

Handles. I'm going to tell it to you straight. The thing that matters the most is that they're metal which means they can go into the oven and under the broiler even. Comfort is a non-issue in pan and pot handles really. As long as it doesn't have sharp edges or other flaws actually injuring you. You don't hold them long enough and often enough to really matter. And most of the time when you do grab one, it's wrapped in a towel or hot pad anyway. 

 

A carbon pan is a good choice for induction, better than cast iron imho for induction at least. Shop around. I ended up with Debeyer(?) carbon steel pan from Tuesday Morning at a fraction of the normal price. 

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
Thread Starter 

I'm almost embarrassed to ask, but is anyone familiar with the Emeril All Clad Tri-ply I read somewhere that the handles are better than regular All-clad and they are certainly less expensive. I normally wouldn't even consider All Clad, but these got my attention. I can always run over to Macy's as its only about 1 mile away and check them out in person too. Macy's is having a sale on them so they are even less expensive.

post #4 of 7
Get carbon steel pans from Matfer and you'll never have to think about buying the things again.
post #5 of 7
The vollrath ones are awesome, mine are ten years old and going strong. Have you considered enameled cast iron? Expensive but great to cook with.
post #6 of 7

Check out Vollrath's Tribute line of three ply stainless.  I can't beat them enough.

post #7 of 7

+1 for Vollrath Tribute pans and also carbon steel fry pans.

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)
 
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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
(1 photos)
 
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