Cookware Questions

joec

joec

New member
I was curious if people here buy cookware by brand, type or purpose. Is your cookware like mine different pieces buy different makers or sets etc. Also what type of oven and stove do you use it with might also be interesting.
 
I have both All Clad and Cuisinart for my main cooking vessels. I also have some very large cheapo stock pots ranging from 10 to 20qt. IThe stock pots are pretty thin so you cant really cook in them. I prefer the quality of All Clad but I hate the price. I still want one piece of Mauviel, just to have. I also have a couple no-name CI pans I restored. I use those mainly on the grill. I have a 7qt enameled Calphalon DO.

I don't buy sets, so I look at the brand/model and the function. Some stuff out there is junk. I'm pretty much set on the cookware except for a deep saute pan, a thick All Clad stock pot and an authentic wok.

My stove right now is a Fridgidaire POS. These designers today put that big friggin display panel on the back of the stove which takes up prescious space on the stove top. It has 4 burners but you cannot use all 4 at the same time unless 2 of your pots are 1 1/2 qt jobs. When we move I'm putting in a 48" dual oven. I'm tired of juggling pans all the time.
 
I am a bit of a cookware junkie.

I buy for need or imagined need or just because I really like something. I look for quality over brand specific but pay attention to which brands seem to have the best quality (then it is matter of do I need to spend X$ on this?)

I have a hodgepodge of SS it is not the best but 'good enough' does what I need it to do. Would I prefer All Clad or Demeyere yes...pay for it NO!

My Cast Iron is all vintage and on this I am tending toward collector. I have more than I need for sure still there are some pieces I want... I stay away from the crazy collector stuff that cost big money beyond its use though. There are certain foundries/marks that I favor. But in general I enjoy restoring the pieces and seeing how the different old foundry pieces vary so it sort of verges on hobby.

Enameled CI. I am a LeCreuset loyalist (also have some vintage) the other brands just are not made as nicely IMHO

I also have a lot of old Pyrex/corning ware glassware that I use more for storage, mixing etc over cooking. I like this stuff because it is Made in USA from materials no longer made.

Overall I prefer vintage made in USA stuff to new Made in China stuff. It is not easy to find non made in china cookware outside AllClad

So far as utensils and plates I really don't care it's all thrift store stuff

Stove...piece of craps Home Depot Cheapo that came with the house same with the fridge. They work fine. I will replace them at a better time financially
 
Most of my stuff is from different makers. Some are from sets, but I keep adding or tossing as the need arises...
Plus, I don't give loyalty easily...and no tv celebrity will ever win my hard earned dead presidents!
 
I have a mishmash. Some SS, some CI, some I'm not sure. I have a dedicated Teflon for eggs. My dh used to be a rep. in the food service business and would bring home all sorts of pots, pans, etc. My one younger brother works in in-side sales for a food service co. and he's also sending me saute pans, utensils, glasses, you name it. I wish he'd send me a walk-in cooler though. lol
We just purchased a Frigidaire stove top and built in oven. Cheap crap! We don't plan on staying here for too much longer, so it serves its purpose. Our house is over 30 years old and that's all that would fit unless we gutted the whole kitchen.

Barb
 
I buy cookware for purpose.
Generic GE stove. It was a present. I would not have boughten it because it has a bottom broiler I would never use.
 
PanchoHambre said:
I am a bit of a cookware junkie. Me too!

I buy for need or imagined need or just because I really like something. I look for quality over brand specific but pay attention to which brands seem to have the best quality (then it is matter of do I need to spend X$ on this?) Me three!

I have a hodgepodge of SS it is not the best but 'good enough' does what I need it to do. My stainless steel is all commercial grade aluminum clad Vollrath, all used, and bought mainly from my favorite metal salvage yard in perfect condition. I love the stuff and bought a lot of it cause it was so cheap per pound.

My Cast Iron is all vintage. Enameled CI. My enameled is all vintage also, purchased from thrift shops and Ebay. I have mostly Copco and Descoware with a little Cousances and Le Creuset thrown in. Copco has heavier and cast iron than Le Creuset and a more "modern" look in the Swedish style. Descoware made in Belgium pre-dates Le Creuset and is the cookware that Julia Child used in her original show. Cousances is a French brand that has since been bought out by Le Creuset.

I also have a lot of old Pyrex/corning ware glassware. I have a lot of blue flower or spice of life Corningware bakeware. I also have tons of Corelle Spring Blossom green dishware and matching pyrex bowls. Safe on stovetop, microwave or oven, this stuff is great and I bought all of it from thrift shops.

My flatware is heavy Vollrath pistol grip. I bought tons at a used restaurant supply store.

Overall I prefer vintage made in USA stuff to new Made in China stuff. I agree!:respect:
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My stove is a really neat old completely renovated to brand new status, American Crown gas range that you see in my signature line. Martha Stewart's head chef has one just like it only in black.
 
Well for me I had to replace everything over the last 5 years. At the moment I have a GE Glass top range which for electric isn't bad at all. I also have the Circulon single burner that I love so next years planned kitchen make over will have a 30" Induction cook top and 30" in wall electric oven.

Now as for my cookware due to a sudden need to replace every thing I picked up an inexpensive set of 18 piece Wolfgang Pucks old Classic line set from Sam's Club for about $100 bucks. It has held up like new for the last 5 years. I found every piece fit and was usable. Now the problem with the WP Classics are though excellent quality don't work with induction so I added a couple of sauce pans in 2qt Kerry Simon brand and 3qt Morgan Ware that do work. I've also added a Emerilware 1qt saucier which also works great on the induction much to my surprise. In addition to what I've listed all in stainless steel I've added a 7 qt All-Clad Stainless-Steel Pasta Pentola and a All-Clad Stainless 13" French Chef's pan (high sided fry pan). Both of which work on my induction burner perfectly. To finish off the stainless I have a large Cameron Multi Roaster with that can work as a plate as well. I have a 12qt Stainless Steel stock pot with a pasta insert and steamer insert by Invitation as well as a 62 qt stainless turkey fryer pot with the burner. Never fried a turkey but have used it for crayfish. I also have a gas smoker as well as a CharBroil 4 burner grille and the turkey fryer burner which is major heat.

My cast iron stuff is pretty mixed as some is hand me downs from my grandmother. From her I got an enameled LeCreuset 7.5 qt dutch oven but when I went to get one in 5qt I got sticker shock and picked up a Staub Enameled 5qt.. I also got a 11" Griswold and 11" Wagner fry pans from her in cast iron. I have picked up a Lodge 10.5" grill pan, 10.5" flat griddle pan (very low sides) and a 4.5qt. Lodge dutch oven. I have a 2 piece set of Emerilware cast iron a chili pot (4 qt kind of round) as well as a square corn bread pan. I also have a Lodge 14" cast iron wok in addition to 3 carbon steel woks I got over the years which are all 14" in diameter but one is round bottom while the other 2 are flat, one of which is shallow sided similar to a fry pan. All 3 of these are traditional Chinese woks.

None stick I own only 3 pans, 2 are Scan Pan Pro Line in 10" and 12". I've had them about a year now and only use on medium heats or less such as cooking eggs. The other is a roasting

I have the usually cheap bake ware you can get any where for a few bucks. I have a lot of glass ware mostly Pyrex and a few earthen ware pieces that are very old. I have one copper bowl that I got from my grandmother which she used for beating egg whites by hand.

I want more All-Clad stainless but price stops me so I buy on sale as well as selected pieces. Have no interest in any solid aluminum pots nor copper pots.
 
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leolady said:
My stove is a really neat old completely renovated to brand new status, American Crown gas range that you see in my signature line. Martha Stewart's head chef has one just like it only in black.
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It looks similar to what my grandma had but she had a center area where she could set things down. Hers also had drawers on the bottom for storage. It also had a clock. If I knew where to look, I would search for a picture for you. I have no idea the brand but they were married in 1922. I have no idea when they bought the stove.
 
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This is a great thread, joec! Thanks for starting it.

I ripped out my kitchen to the bare walls almost 2 years ago. (Actually, I ripped out some walls, too.) My old kitchen was horrible and dark and scary. But it was OK cuz I didn't know how to cook. When I decided to learn, I knew I needed a working kitchen so I started there. My sons and I did all the work ourselves - 100%. That kept costs way down so I could afford to actually buy some decent cookware.

I chose tri-ply stainless. Mostly Calphalon, but I have a couple of pieces of All-Clad and some Cuisinart. My favorite pan is an All-Clad 13" French skillet like yours, joec. I was blown away at what a huge difference it made to my cooking to have good quality cookware! I don't have any enameled CI yet, but I want some. I have a couple of CI skillets but I don't use them much yet, except for cornbread. I'm still learning so I imagine that will change.

I have a 30" Five Star SS gas range that I adore! I got a great deal on it off of Craig's list and I'm still pinching myself. It's got convection, 2 high-capacity burners, 2 burners with a special, low simmer flame, a CI double griddle that fits over 2 of the burners. I would have loved a 36" model but I'm not complaining. I also got a high-capacity vent hood so I can really crank this puppy up!
 
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I've got a hodge-podge of cookware. I don't believe in buying a "matched set". I buy cookware one piece at a time, based on need and functionality. I have a few Calphalon tri-ply, a couple All-Clad tri-ply, lots of cast iron, some cheap thin stockpots (I only use those for simmering stock), and a few non-stick that's gets used for eggs and potatoes.

We have a POS stove that was here when we moved in. I'd like to replace it, if we buy this place, but we'll have to take out one counter and cabinet and move it over a few inches.
 
I look for what I need (function) and then try to get the best quality brand-wise that fits the function.

Since most cookware, like other tools, is a lifetime investment if you buy top quality the first time, I don't mind paying a bit more. ;)
 
I have a complete set of Farberware Advantage cookware from the 70's, with the rolled edge and Rosewood handles. I thought I had died and gone to heaven. Some years later when the outlet stores dumped the Advantage inventory, I picked up doubles and made a set for my daughter. After all the blow and bluster about the grandeur, I recently bought two All-Clad pans. I was surprised and tad disappointed to find they boil over more easily, the rolled edge at the bottom and where side meets it is a bit tight and the whisk leaves a donut of unstirred pastry crème. The handles are con cave, which keep them cool, but it hurts a bit to lift with the handle if the pot is full. I enjoy putting the All-Clad directly into the dishwasher and it works well on the induction cook top. I was puttering in Marshall's and picked a 4 quart Calphalon rolled stainless with a glass lid and a helper handle. It performs flawlessly and also goes in the dishwasher, I just don't appreciate it's look. About ten years ago, I bought a new set of Farberware Millennium, stainless with a copper bottom. Very sleek, quite pricey and cooked a bit quick. The bottom was clad and the risk of overheating it is something to be careful for. I gave them to my son. In 2004, I bought a new set of Kitchenaid, rolled stainless. They cooked beautifully, were heavy and really had a caveman clunky style. I gave them to my daughter. In all these years, my pan of choice is the Farberware Advantage from the 70's. It cannot go in the oven (I have several All- Clad roasters, both open and covered) or in the dishwasher, yet they still look just like new, gleam and always make my guests ask, "How do you keep the bottom of your pans so clean?
 
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You know what I use Joe....
PICT0014.JPG


NicksPictures
 
Oh Warren has it all both in kitchenware and tools. The man has a setup that would make a 4 star restaurant envious.

I also don't like the All-Clad handles like on their fry pans and such. I do like their other pots with the loop handles like their stock pots. I actually like the Emerilware handles a lot and find them the most comfortable. My Wolfgang Puck set had good handles also, stayed cool (unless in the oven) and easy to lift.
 
joec said:
Oh Warren has it all both in kitchenware and tools. The man has a setup that would make a 4 star restaurant envious.
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I always wondered how you keep exposed cookware clean.
I'm always looking to fit more cabinets in so my cookware isn't exposed to dust or "cooking particles".
Do you clean the cookware that isn't used regularly like a maintenance thing?
 
I only own one small copper bowl and nothing else so I can't answer that. I have a feeling Warren's wife does the cleaning though. :wink:
 
joec said:
I only own one small copper bowl and nothing else so I can't answer that. I have a feeling Warren's wife does the cleaning though. :wink:
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I love the look of hanging pots and fry pans on walls, but that's always something I've wondered.
 
Yes I'm sure he will but be prepared for the need to sit and rest after viewing, perhaps even a cigarette or to sleep as it has an orgasmic effect on most. :chef:
 
joec said:
I I have a feeling Warren's wife does the cleaning though. :wink:
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Well, depends. While I'm cooking, I'll try to get to the copper pots as my wife finds them too heavy. If I didn't get to them before we eat, my wife does them (or if my back is bothering me).

As to maintenance, gotta say I've never cleaned one, just for the sake of cleaning it. Most of them get used at least once every 2 weeks or so. No real time for grime to build up. When we used to feed our dogs rice, the rice maker was below the frying pans, and they did get gunky if not used regular. The rising steam seemed to collect dirt somehow.
 
Now guys you have a reason to be jealous I went with my wife twice to his place driving a van and never could steal anything from his kitchen. I sure wanted to but his wife and he are so nice I couldn't do it. Man I hate great people. :wub:
 
I am completely blown away!!! That is the most perfect kitchen I have ever seen! Thank you for sharing the pics. But please, tell us about it. I mean, there's no way that kitchen came with the house! And it's huge! Did you combine 2 rooms? Did you buy out a restaurant? I would love to hear all the details.
 
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