Cookware advice please!

[JulieN]

My grandmother has a glass top electric.

So in this case you're looking for thick disc-bottom, the high end ones usually have 5-7mm thick bases, depending on the size of the pot/pan, whereas my basic All Clad and Cuisinart Multiclad Pro are only about 3mm thick.

 

[Boatluvr]

I think you will find that your interest in cooking will increase when you have some of the tools that make it more pleasant. Good cookware and nice knives are basics. I have several nice Cuisinart pieces - and they are really reasonably priced at TJ Maxx or Marshalls. I also find All Clad there - I watch for reduced/sale prices and I have picked up two beautiful pans that way. One is a saute pan that really has very nice heat dispersion. I have a cast iron skillet that I use for many things because it withstands really high temperatures. I can cook a beautiful thick filet mignon by browning both sides (searing, really) and then popping it in a hot oven for 5 minutes. It comes out perfectly medium rare. It is also great for making a roue for thinks like gumbo. I also have part of an old pressure cooker that is very heavy and great for stews. The only thing I use a coated (Teflon) pan for is eggs. Be sure to discard then as soon as they fell rough to the touch. I don't care too much for enameled pans - for one thing, they are just too heavy! Good luck with your new hobby!

 

[msop04]

I'm a little late to this thread, but we love our Cuisinart non-stick pans! We had originally registered for all the Calphalon stuff, but so many people said they weren't any better than the Cuisinart that we just changed over. They're really good, especially for the price!

 

[msop04]

I love my Emerilware set!

Bought it in 2004 and still going strong with heavy use. I got the entire set for under $200 (I think with my coupon came in at $99+tax?). Stainless steel with a copper bottom. Comes with see-through lids.

Not sure if the current line is the same sort of quality because I haven't gone looking. My set is pretty well complete and I've only added a couple of random pieces over the last almost 10 years.


I cook LOTS -- Every day at least one meal, usually more. These just toss in the dishwasher and are good to go. You can also boil water in them and pretty much just wipe them clean if you prefer.

I am NOT easy on them! Lids go in the oven (sometimes as high as 450!). Pans go straight from refrigerator to stove top or hot oven.

This is hilarious, TooPatient -- I bought a this exact set of Emerilware in 2004 as well (I got on HSN or QVC... late night shopping - HA)! It has been really good, and I have used it A LOT. I haven't put mine in the dishwasher though... I have been afraid of water stains and so forth. Have yours done well in the dishwasher or have they discolored?

 

[manderz]

Just figured I would update… I finally made it out of town to a TJMaxx, and ended up buying a Calphalon Tri-Ply stainless stir fry pan. I have yet to try it out, as I just picked it up yesterday, and we got home well past dinner time. I'm looking forward to it, very much!