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Best pots and pans? - Page 3

post #61 of 68
Quote:
Originally Posted by KingNothing View Post

 

I have a restaurant supplier where I get cost plus 5%. I'm just a home cook though. I ordered the Vollrath Tribute 16qt stock pot through them but they accidentally ordered me the Centurian line as that's the line they tend to order for restaurants . When I went down to pick it up I noticed the quality was pretty bad compared to the Tribute line. It also said it was made in China compared to the Tribute line which is made in the USA. The handles were poorly tack welded on as I could see the tack dimple on the inside of the pot. I think the stainless is way poorer quality and thickness on the Centurian line compared to the Tribute.

 

I have viewed the Tribute stock pots and the quality/workmanship is ay higher.
 


That's good to know.  Who is your supplier?? Are they online?

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
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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
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post #62 of 68
Quote:
Originally Posted by kokopuffs View Post


That's good to know.  Who is your supplier?? Are they online?


They aren't online, they are a supplier in Vancouver, Canada.

 

I've monitored Amazon for prices for Tribute line and they seem really reasonable.

post #63 of 68
Quote:
Originally Posted by KingNothing View Post


They aren't online, they are a supplier in Vancouver, Canada.

 

I've monitored Amazon for prices for Tribute line and they seem really reasonable.


I'm monitoring both amazon and suppliers in the CONUS.

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
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Reply
post #64 of 68

The Centurion is stainless with a disc bottom, whereas Tribute is fully clad. Especially for a brazier, I think the fully clad would be preferred. It makes the temperature more stable and easier to hold right at a low simmer. I am quite pleased with my Tribute pieces. 

post #65 of 68

There is no ultimate set.  A la carte is the way to go.

I have several pieces that I love,some that I wish I had and some that just sits in the back of the cupboard waiting for God knows what lol.

First and foremost my favorite has to be the Dutch ovens, the el cheapo from Tramontina via that huge store.com and the Le Creuset.  Both are versatile  for browning, braising deep frying and more.  The all Clad 12" skillet I love for browning and then de glazing for a pan sauce.  To pan fry a steak, Cast Iron can´t be beat and the Griswold is second to none in my opinion, though I don´t have one yet, I cooked on one at my friend´s place. I like it better than my Lodge.  I am going to find a used one, strip and re season.  I also have a couple of somewhat thin carbon steel pans Johnson & Rose I think. They are tricky to use and super responsive but on the induction burner they are awesome.  Kind of like a sports car on the stove.  I want to try a De Buyer.  As for the rest of the lot, I bought the Clad Tramontina from that huge store.com pretty durable, nice even heat and pretty cheap.  Almost as good as All clad.  The 10 piece set sells for $200 but can be found sometimes on Ebay for much less.  I recently bought a 10piece set as a gift for $113.00.  It seems to be a favorite amongst employees of that huge store who buy them discounted and sell them on Ebay. Oh and of course there is the pressure cooker, I like the Fagor. Some things just can´t wait.  I like it for preparing stock.  It seems that the extra high heat just brings out the flavor from the bones.  Another kitchen staple, the Graniteware oval roaster, great for many things.  I also like restaurant full size and half size pans which work well for a lot of things.  Just got an All Clad Saucier which I have used only once to make gravey at Christmas, it was pretty nice.


Edited by andybbq - 1/14/14 at 5:19pm
post #66 of 68

The Tramontina is great, I have both a Tramontina and a Le Creuset.

The Le Creuset is a bit lighter but both cook equally well

post #67 of 68

I agree with previous posts.  Buy only what you need or want and not a set.  If you get a set you will be buying the things you really need later on.

 

For the money, nothing, IMHO, beats Vollrath (stainless or aluminum).  No, it's not pretty but it gets the job done (and well I might add) and you can outfit your wife with restaurant quality cookware for a lot less than the (quote) name brand stuff.  Try $40 bucks for a 10" skillet versus $120 for All-Clad, even more for Mauviel, E. DeHillerin, Matfer, etc. 

 

I buy my Vollrath at a local restaurant supply house.  No showroom, no frills, no thrills and generally if you pay cash they discount the purchase quite a bit.  And I virtually guarantee you'll walk out with a lot more than a few pots.  You just won't be able to resist the urge to buy other stuff to, like restaurant tongs, Forschner chef's knife, mixing bowls, heavy duty cooking sheets.  I mean it's a candy shop for cooks!!  Look in the yellow pages for "restaurant supply". 

 

This is not Dean and Deluca, Bed Bath & Beyond, Williams and Sonoma, etc.  These places are a wholesalers that sell commercial equipment to restaurants.  They are generally located in an industrial park.

 

I cooked with Vollrath for 20+ years before I bought myself a nice pot (Mauviel stainless - and it is VERY nice).  I also cook with old cast iron and you can't go wrong there either.  For pure stove-top cooking, it's hard to beat good quality cast iron...and the good stuff is very old (i.e.1930's or earlier - Griswold, Wagner, etc).  Yes, purchase it used.

 

I recently purchased  a new 10" and 12" de Buyer Mineral B iron pans and I must say I am very impressed so far.  Much more modern looking yet very functional.  I think it's basically forged iron ware not cast.

 

I don't buy for looks.  I buy for utility and how well the cookware performs.  Folks that come over to our house to eat comment that I have cookware that they've never seen before.  That's because nobody goes back into the kitchen of a good restaurant to check out what they actually use.  I use what they use.


Edited by DrLogik - 2/4/14 at 7:05pm
post #68 of 68
Quote:
Originally Posted by DrLogik View Post
 

I agree with previous posts.  Buy only what you need or want and not a set.  If you get a set you will be buying the things you really need later on.

 

For the money, nothing, IMHO, beats Vollrath (stainless or aluminum).  No, it's not pretty but it gets the job done (and well I might add) and you can outfit your wife with restaurant quality cookware for a lot less than the (quote) name brand stuff.  Try $40 bucks for a 10" skillet versus $120 for All-Clad, even more for Mauviel, E. DeHillerin, Matfer, etc. 

 

I buy my Vollrath at a local restaurant supply house.  No showroom, no frills, no thrills and generally if you pay cash they discount the purchase quite a bit.  And I virtually guarantee you'll walk out with a lot more than a few pots.  You just won't be able to resist the urge to buy other stuff to, like restaurant tongs, Forschner chef's knife, mixing bowls, heavy duty cooking sheets.  I mean it's a candy shop for cooks!!  Look in the yellow pages for "restaurant supply"...

 

Two brands rule as far as stuff that is supplied by restaurant suppliers (not in any order):

 

  1. Vollrath (their Optio line)
  2. Matfer Bourgeat (they're way way proud of their stuff and the price shows it!)

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)
 
Reply

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)
 
Reply
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