Cookware Brands (Demeyere?)

[ladypirate]

What kind(s) of cookware do you have? Do you like it(/them)?

SO and I are looking to upgrade our cookware since we spend so much time in the kitchen and many of our pots and pans are kind of meh in quality (let''s just say we pretty much use cast iron for everything since we don''t trust most of the other pans). We''re probably going to do one piece at a time because good cookware is so expensive, but we''d like to decide on a brand (or three

) to go with.

We''d like to stay away from non-stick, since we have some very well-seasoned cast iron that does the job great. So basically we''re looking at stainless steel. Our first choice at the moment is Demeyere Atlantis, so if anyone has experience with that or the other Demeyere lines, that would be awesome! Neither of us like the handles on the All Clad, so that''s pretty much out, but if I''m overlooking other great brands, please let me know. We''re also looking at Staub over Le Creuset for dutch ovens because of the metal handles (but we''re open to alternatives here as well).

We upgraded our knives about 6 months ago, so we''re set on those, but I''m really looking forward to having some nice cookware! It''s expensive, but I figure that sort of evens out with how little we eat out and the fact that it will last a lifetime. Thanks in advance for the replies.

 

[Cleopatra]

I don''t have any stainless steel cookware - my entire cookware set consists of Magnalite pots (a southern favorite - aluminum cookware) and Le Creuset dutch ovens...

I don''t think you can go wrong with either Le Creuset or Staubb - they are both fantastic quality...

As for stainless steel, I''m sure All Clad will be the leading vote....Many people have All Clad and swear by it...

 

[cara]

We have two Demeyere Sirocco pans (10" fry pan and a chef's pan with lid) and they absolutely rock. They are serious pans and perform fabulously, though you do have to keep them clean and they have a large thermal mass so they don't change temperature very quickly. If we could afford more we would have them probably, though there are times you might want a more responsive pan. Also, the Demeyere are induction-friendly, while only the Stainless line of All-Clad is. Even if you don't have an induction stove now, they hopefully will be more common in the US in the future with energy issues, and at this price you want these pans to be lifetime pans.

Most of the rest of our saucepans are All-Clad, which are also nice but not quite as heavy so they are slightly more responsive.

Le Creuset: we have a cast iron (not stone) lasagna pan that is awesome, and if I had to do it over again I would get a 5 qt or 7 qt round dutch oven. (The 5 is a very useful size for a smaller household, but 7 is necessary for bigger dishes.)

Also have a 2-qt Staub dutch oven that is useful for rice, but not all people would find that size useful.

As for the handles, you can buy a brass handle for Le Creuset for $10 online if you want the lid to withstand higher temps. It is very easy to replace with a normal screwdriver. Not that the Staub isn't also wonderful - but if you find the Le Creuset cheaper or want the lighter colored interior, don't let the plastic handle keep you from it. Both brands make fabulous items.

 

[lyra]

We''re very finicky about our cookware, but we tend to buy an eclectic mix because certain dishes have particular requirements. DH is somewhat of a gourmet cook. One thing I thought I''d hate, but actually love is some heavy stainless steel pots we bought recently with heavy glass lids. I thought the glass would be useless, but it''s actually great to check on things without disturbing. I think the brand name on that is Tivoli, but I''m not sure. I don''t have a complete set of any one line, I buy open stock pieces for particular sizes.

 

[ksinger]

Gosh, what DON'T we have some of....

Lessee, a few select sizes of cast iron, a 5.5 quart Calphalon Copper Tri-ply soup pot - stainless inside, copper out, and the same in a 3 quart sauce pan. Love em.

Also, after hurking up a lung at the thought of paying $229 for a 7 qt La Crueset dutch over, we took the advice of Cook's Magazine who rated the Tramontina 6.5 qt dutch oven a best buy at $40.00. Love that too. In just a few months it has turned into a major workhorse, cleans like a dream, and at that price I could replace it 5 times for the price of the La Crueset.

Latest purchase: (birthday present for the FI, who has been drooling for it for almost a year) the exclusive-to-Williams-Sonoma Calphalon non-stick frittata pan(s). Basically it is two interlocking pans that make flipping frittatas, spanish and regular omlettes, a breeze. It works as advertised. He's happy and cooking. Worth every penny.

Knives: Wusthof, Forchener, and Sabatier.

ETA: Just re-read your initial inquiry. I would highly suggest that Tramontina dutch oven. And you can get it at WalMart. The one we have is dark green though. I didn't give a rip about color, just function. I don't know if it comes in other colors, but COOK it does!!
And strangely enough, the FI hates the handles on the All Clad too. Says they feel sharp and uncomfortable in his hand. I'm not crazy about them either, truth to tell. We like the Calphalon handles much better....

 

[FrekeChild]

LP-I think you should check out a restaurant supply store thats in your area. I don''t know the brand of the pots, but ours carries some fantastic pots that are stainless steel and will last FOREVER. I mean, they are made for use in a commercial kitchen-where they get used all night every night, and they last a long long time with that kind of use, so with care they should last a lifetime for you. Anyway, I figure if you just get a look at those, you can see what kind of pot you should be looking for. Unfortunately BF and I don''t have the $$$ to be buying pots and pans like that, but someday...And I''ve noticed that if you''re buying individual pots and pans, that you should compare the commercial grade stuff pricewise to the other stuff, as well as quality. Every time I''ve done it, restaurant stuff has come out on top. I have total respect for All Clad, but IMHO, you can''t get better than commercial grade stuff.

And I won''t ever use any aluminum because it has a chemical reaction with acids and I would rather not have to think about that while making tomato sauce or whatever.

Here''s an example, you should check out this website. Its making me want pots and pans instead of shoes...

After poking around on that site, I think Lincoln is the brand I''m thinking of. Also, as a note, I won''t use any cooking utensils from anywhere else except restaurant supply stores.

I have 3 of these, from culinary school, they are going on 8 years old, and they are the only things I will use to cook with. Seriously, I feel lost when they haven''t been washed. And I use them to mix baked goods by hand...

Anyway, I''d compare that spatula to something like this: Williams Sonoma Spatula Which, is prettier, but it''s also more expensive, and won''t last as long (wooden handles are a no no in my book-the only exception would be wooden spoons, and I use those sparingly.)

Something to think about...

 

[ladypirate]

Date: 5/16/2008 2:37:06 PM
Author: FrekeChild
LP-I think you should check out a restaurant supply store thats in your area. I don''t know the brand of the pots, but ours carries some fantastic pots that are stainless steel and will last FOREVER. I mean, they are made for use in a commercial kitchen-where they get used all night every night, and they last a long long time with that kind of use, so with care they should last a lifetime for you. Anyway, I figure if you just get a look at those, you can see what kind of pot you should be looking for. Unfortunately BF and I don''t have the $$$ to be buying pots and pans like that, but someday...And I''ve noticed that if you''re buying individual pots and pans, that you should compare the commercial grade stuff pricewise to the other stuff, as well as quality. Every time I''ve done it, restaurant stuff has come out on top. I have total respect for All Clad, but IMHO, you can''t get better than commercial grade stuff.

And I won''t ever use any aluminum because it has a chemical reaction with acids and I would rather not have to think about that while making tomato sauce or whatever.

Here''s an example, you should check out this website. Its making me want pots and pans instead of shoes...

After poking around on that site, I think Lincoln is the brand I''m thinking of. Also, as a note, I won''t use any cooking utensils from anywhere else except restaurant supply stores.

I have 3 of these, from culinary school, they are going on 8 years old, and they are the only things I will use to cook with. Seriously, I feel lost when they haven''t been washed. And I use them to mix baked goods by hand...

Anyway, I''d compare that spatula to something like this: Williams Sonoma Spatula Which, is prettier, but it''s also more expensive, and won''t last as long (wooden handles are a no no in my book-the only exception would be wooden spoons, and I use those sparingly.)

Something to think about...

Yeah, one reason we''re considering the Demeyere Atlantis is because it''s commercial-grade (and, if we ever decide to go with induction, it works there as well). Plus, it''s so pretty!

I''ll look into the Lincoln as well, though.

LOL at the wanting pans instead of shoes--that is the story of my life. Kris doesn''t help, either, since he''s as bad about drooling over kitchen supplies as I am! At least we both cook, so we don''t have to feel guilty over buying stuff that never gets used.

We have the Le Creuset spatulas--the wooden handle hasn''t been a problem for me since we just pull the tops off and toss those in the dishwasher and do the wood by hand. We''ve been wanting to go hit up a restaurant supply store at some point anyhow, so we''ll probably do some comparison shopping when we get around to it.

 

[Kismet]

I got a set of Paderno cookware for my wedding (10 years ago) and I quite like it. I admit to knowing nothing about cookware but it''s another brand you may want to look into.

 

[pennquaker09]

I really like my Calphalon anodized cookware. For making casseroles or lasagna, I like LeCreuset.