Cookware choices?

[musey]

We've just begun doing research for our registry. With the cookware, we're kinda stumped! I've figured out which pieces I need, but I'm trying to decide between materials. I've been using hand-me-down nonstick wearever pans (15+ years old

) since becoming independent, so my only experience is with that.

So...

 

[lumpkin]

I LOVE my All-clad stainless cookware. It has aluminum sandwiched between the stainless so it cooks really evenly. I've had them for 10 years, and here's something! I got them at Williams Sonoma. About 7 years ago I got distracted while steaming vegetables and forgot to add water under the steamer in my pot. I didn't notice until the pot had begun to lose its shape (scary, yes!). I called Williams Sonoma and said this is what I did, it's my own fault -- not a manufacturing defect, but is there anything you can do for me? They had me bring in the pan and replaced it for me at no charge. At all. Not even shipping. I was so impressed that I try to make my bigger purchases there because they went so over and above for me that one time. LOVE Williams Sonoma.

 

[musey]

Date: 1/18/2008 2:56:57 PM
Author: lumpkin

They had me bring in the pan and replaced it for me at no charge. At all. Not even shipping. I was so impressed that I try to make my bigger purchases there because they went so over and above for me that one time. LOVE Williams Sonoma.

ME TOO! Not through much personal experience, but I saw Chuck Williams (the founder) on Oprah recently and totally fell in love with his story. Nice to hear they have such great customer service!

Our primary registry is there right now.

 

[jcrow]

i have several le crueset pots and several stainless ones from calphalon. love both for different reasons - depending what i''m cooking.

 

[blushingbride]

I have the calphalon non-stick (a gift off my registry at Williams-Sonoma). My DH had a few of the stainless steel All-Clad from before we lived together. They were stained and very hard to get clean so, that made me nervous and we ended up getting the calphalon infused-anodized nonstick - I also like the handles better on the calphalon better than the all-clad ones. We were pleasantly surprised shortly after the pots were bought off our registry to receive 3 special offers from calphalon - we got 3 more pots and some other fun stuff like utensils, muffin pan, dish towel, etc.

 

[jcrow]

here''s another useful cookware thread.
https://www.pricescope.com/community/threads/cookware.44499/

 

[musey]

Ooh, thanks Jcrow!

 

[Skippy123]

Hey there Miss Musey; here is the most recent thread MC did on cookware around Oct https://www.pricescope.com/community/threads/good-cookware-set.68949/
I have some all clad, calphalon and Le Crueset.

 

[Elmorton]

We have calphalon non-stick. I''ve always used non-stick, but had really scratched up pans (my parents'' and other hand-me-downs) and was very anti- non-stick when we registered, but we also registered for all new wooden spoons, silicone coated whisk, etc, so I don''t ever use metal on our non-stick. They''re fabulous and cleaning is soooo easy. I also really like the handles.

I wanted to get copper, but DH''s parents talked us out of it. They said that copper is excellent if you''re cooking gourmet on really high heat, but for every day use, they''re not worth the expense.

One thing I wish I''d thought of - what''s your kitchen set-up? Will you be reaching low into cupboards, etc? I wish we would chosen lighter items in our kitchen. I swear, everything in there weighs 100 pounds and I always dread lugging things out from the back.

 

[musey]

Thanks for the link, skippy!!!

Date: 1/18/2008 4:48:57 PM
Author: Elmorton

One thing I wish I''d thought of - what''s your kitchen set-up? Will you be reaching low into cupboards, etc? I wish we would chosen lighter items in our kitchen. I swear, everything in there weighs 100 pounds and I always dread lugging things out from the back.

El, we''re still in the moving-between-apartments-yearly phase of our lives

It''ll be quite awhile before we have a kitchen to plan around. Though I have to admit, I don''t mind the weighty stuff (provided I CAN lift it, at all!). I like to think of it as a little workout

 

[HollyS]

Calphalon non-stick is what I put on the registry and received. Love it!

 

[ladypirate]

I replied other, because I wouldn't get all of one type. Cooks Illustrated ran something a while ago on the essential pans in your kitchen and came up with:

All Clad stainless 12-inch fry pan
All Clad nonstick stainless 12-inch fry pan
A well-seasoned cast iron 12-inch skillet (not Le Creuset, just regular cast iron)
All Clad stainless 3-quart saute pan with lid
All Clad stainless 3-quart saucepan with lid
All Clad stainless 3-quart saucier pan with lid
Le Creuset 7-1/4 quart round french oven
Calphalon stainless 16-inch roaster with non-stick rack

Now, obviously the sizes are meant to be the most general because it was about having only a few pots and pans to do everything, so if you do a lot of cooking, you may want to have additional sizes. Also, these were the high-end pieces they recommended...there were some lower end ones as well, but since you mentioned All Clad and Le Creuset anyhow, I assume you're looking at the high end pieces. One other thing to consider is that if you do go with the All Clad and you do a lot of cooking, you may want to consider the copper-core line. That way you get the heat distribution of copper without making clean up a hassle.

I wouldn't go entirely non-stick if I were you, unless you are vegetarians. They're not great for high temperatures, they're not very good for meat (although they are good for fish), and the coating can wear out (yay for lifetime warranties!).

ETA: If you do go nonstick, pick up a set of the Le Creuset silicone spatulas to cook with. They are AWESOME, and the fact that the head comes off the wooden handle means that you can throw the silicone in the dishwasher without ruining the finish on the wood. We have them in white, which (while not as pretty as some of the other colors) is great for showing if something didn't quite get washed as well as it should have.

ETA #2: Le Creuset is enameled, so it's way easier to clean than regular cast iron (read: won't rust, don't have to season it, basically non-stick). I actually love their skillets for eggs (they make awesome fritatta pans because you can put them in the oven), but a lot of people are into teflon...and the Le Creuset, being cast iron at heart, is indeed really heavy.

 

[bee*]

We''re beginning to buy our kitchen items at the moment and so far we''ve bought stainless steel, mainly from recommendations from parents. They''ve said that they find it the easiest to cook with, easiest to clean and they don''t weight a ton.

 

[musey]

Okay now that there have been some votes... up to this point, my registry has included the following cookware items:

All-Clad SS dutch oven, 5.5 qt.
All-Clad SS saucier, 1 qt.
All-Clad SS wok, 14" (yeah, baby! so excited for this one!)
Le Creuset braiser, 5 qt.
Le Creuset fry pan, 10.25"
Le Creuset grill pan, 10" and panini press (FI is very, very excited about this)
Le Creuset round dutch oven, 5.5 qt.
Le Creuset saucier, 2.25 qt.

All the LC items in Red, for what it's worth

My mom and FMIL helped me pick these out over the holidays when we were all together. Though, to be fair, neither of them have first-hand experience with cast iron. Seeing no votes for cast iron makes me worry, although is that just because people think we should have a mix (which we will)?


For reference, we cook a lot of veggies (steaming and stir-fried), soups, pastas and chicken (not a lot of red meat).

 

[musey]

Side-note, while I''m turning this thread in to my own personal registry advice forum

haha, what are opinions on registering for knives? The block sets are SO expensive, and I feel guilty putting anything over $300 on our registry... I''ve been using hand-me-down knives that are so kaput it''s almost ridiculous. So we really, really need some knives. Am I being silly? I thought this set was nice.

 

[ladypirate]

Date: 1/18/2008 5:56:11 PM
Author: musey
Okay now that there have been some votes... up to this point, my registry has included the following cookware items:


All-Clad SS dutch oven, 5.5 qt.
All-Clad SS saucier, 1 qt.
All-Clad SS wok, 14' (yeah, baby! so excited for this one!)
Le Creuset braiser, 5 qt.
Le Creuset fry pan, 10.25'
Le Creuset grill pan, 10' and panini press (FI is very, very excited about this)
Le Creuset round dutch oven, 5.5 qt.
Le Creuset saucier, 2.25 qt.

Seeing no votes for cast iron makes me worry, although is that just because people think we should have a mix (which we will)?

I wouldn't register for two dutch ovens in the same size...maybe go with 2 le creuset dutch ovens in different sizes/shapes? Like 1 5 qt oval and 1 7 qt round? Also, if you're getting dutch ovens, you're not going to need a braiser as well, since you can braise in the dutch oven. You're not going to need sauciers in different materials (and it'd be better to have in SS anyhow), so maybe forgo the le creuset saucier and get an additional larger SS one. 1 quart is really small for a saucier pan. And I would definitely add a saute pan and at least one regular (non-le creuset) cast iron skillet.

As far as the no votes for cast iron, a lot of that is mostly because people that would vote for that are voting for a combination instead.

ETA: Re: knives, definitely DO NOT get a block set. It's much better to have a couple of knives you use all the time than a bunch that you never use. The two most important ones are a decent chef's knife and a good bread knife (9" is best IMO). Past that, it depends a lot on what you cook. A cleaver might be great for someone who does a lot of roasts, but would be pointless for someone who only does veggies. I have a specific cheese knife because it's my favorite food, but not everyone would want one. What brand you go with is kind of a matter of personal preference. We have wusthof classic, but I have friends who have gone with the japanese-style knives and love them. I'd suggest going to a sur la table or williams sonoma and trying several out to see which feel best in your hand.

 

[musey]

Date: 1/18/2008 6:05:51 PM
Author: ladypirate

I wouldn't register for two dutch ovens in the same size...maybe go with 2 le creuset dutch ovens in different sizes? Like 1 5 qt and 1 7 qt? Also, if you're getting dutch ovens, you're not going to need a braiser as well, since you can braise in the dutch oven. You're not going to need two sauciers (and it'd be better to have in SS anyhow), so maybe forgo the le creuset saucier and get an additional larger SS one. 1 quart is really small for a saucier pan. And I would definitely add a saute pan and at least one regular (non-le creuset) cast iron skillet.

I forget all the logic behind it, but I think they were suggesting the duplicates for weight reasons. The SS dutch oven for pastas (and, if anyone's familiar, our fam-fave saurbraten & spatzle, which requires two simultaneously-used dutch ovens) and the cast iron one for stews. So I do need the lighter SS one, maybe a 7.25 or 9 qt. in the cast iron, instead of 5.5?

 

[ladypirate]

Date: 1/18/2008 6:12:32 PM
Author: musey

Date: 1/18/2008 6:05:51 PM

Author: ladypirate


I wouldn't register for two dutch ovens in the same size...maybe go with 2 le creuset dutch ovens in different sizes? Like 1 5 qt and 1 7 qt? Also, if you're getting dutch ovens, you're not going to need a braiser as well, since you can braise in the dutch oven. You're not going to need two sauciers (and it'd be better to have in SS anyhow), so maybe forgo the le creuset saucier and get an additional larger SS one. 1 quart is really small for a saucier pan. And I would definitely add a saute pan and at least one regular (non-le creuset) cast iron skillet.

I forget all the logic behind it, but I think they were suggesting the duplicates for weight reasons. The SS dutch oven for pastas (and, if anyone's familiar, our fam-fave saurbraten & spatzle, which requires two simultaneously-used dutch ovens) and the cast iron one for stews.

OK, that makes a little more sense, then, but I'd still stick with the Le Creuset dutch ovens (then you'd still have two for your saurbraten spatzle) and just get a cheap pasta pot with a colander insert for noodles. Also, sorry I keep editing my posts like 10 times...I read over them and then realize I forgot something or it didn't come across the way I was hoping.

ETA: (Ha, I know, right after I just apologized for it) The other nice thing about having a larger dutch oven is that a 7 quart (or you may even want a 9 quart) will fit a pretty hefty chunk of meat if you're thinking about braising or making saurbraten.

 

[musey]

Date: 1/18/2008 6:15:39 PM
Author: ladypirate

Also, sorry I keep editing my posts like 10 times...I read over them and then realize I forgot something or it didn''t come across the way I was hoping.

I do the same thing, so I totally get it!! Thank you for all the advice, LP, it''s helping a lot!

 

[ladypirate]

Date: 1/18/2008 6:18:09 PM
Author: musey

Date: 1/18/2008 6:15:39 PM

Author: ladypirate


Also, sorry I keep editing my posts like 10 times...I read over them and then realize I forgot something or it didn't come across the way I was hoping.

I do the same thing, so I totally get it!! Thank you for all the advice, LP, it's helping a lot!

No problem--I just did a bunch of research into this a few months ago, so it's all fresh on the brain. (You know it's true love when your bf turns to you and says "Sweetheart, I think we should decide what color of Le Creuset we want to go with." My man the chef.

)

 

[musey]

Date: 1/18/2008 6:05:51 PM
Author: ladypirate

And I would definitely add a saute pan and at least one regular (non-le creuset) cast iron skillet.

Like this one?

 

[ladypirate]

Date: 1/18/2008 6:23:50 PM
Author: musey

Date: 1/18/2008 6:05:51 PM

Author: ladypirate


And I would definitely add a saute pan and at least one regular (non-le creuset) cast iron skillet.

Like this one?

The Lodge skillets are great, but I'd go with a 9 or 10 inch round rather than the square. For one thing, you can make upside down tarts in it! (If you want, I'll send you the recipe. SO GOOD.)

 

[musey]

Oh, and forgive my ignorance, because I tend to use stuff however it works instead of what it's intended for... but what is the difference between a braiser and a saute pan? I had registered for the braiser instead of the saute pan because I prefer the two smaller handles instead of one big one.

Shows what I know

I really should take time to learn how to cook the "right" way!

 

[Elmorton]

LOL - we''re the same way - rented kitchens are just never ideal! I like looking at it as exercise, but DH and I are a lazy pair! We literally got out our 1-year old blender for the first time (as in, it was still in the box from Xmas 2006) because it got stuck in the back.

We did get a block of knives but also a couple santoku, just cheapie kitchenaids, but I LOVE santoku knives. My inlaws bought us the big Wusthof one for Xmas, but we have yet to use it...the thing is shaaaarp. When they gave it to us, they said it was basically the mother of all knives - they''re pricey, but apparently they''re fabulous.

I was really surprised how many people gave us various kinds of knives as a weddding gift - if we had to do it again, I probably would register for more indivual ones. You''d think it would be one of those gifts (like the bathroom scale that we keep asking for) that no one will give because of the possible interpretations of the gift, but nahhhh.

-''nother side note: I didn''t even KNOW what le creuset was until we got a couple pieces (not registry items) for our wedding and then Johnny Bravo talked about them on Entourage. We have a couple of casseroles and I love them - LOVE the colors (red, fun!!), but ours are white.

-One item we don''t have that I could really use - a great griddle or laaaarge cast iron skillet. DH and I have gotten in the habit of making fabulous breakfasts - when I was little, my dad used to make breakfast on the cast iron skillet and the flavor of eggs and breakfast meats are just sooo much better.

How big is your guestlist? I think typical gift giving does vary by region, but one of my friends had a 300-person wedding, and when I asked if she got all of her pans (I''d had registered for the same ones), she told me that our gift (of the cheapest one in the set) was the only one.

We received a boxed set as a shower gift, so I took all of the individual ones off of the registry prior to the wedding.

I need to learn how to write more concisely...

 

[ladypirate]

Date: 1/18/2008 6:35:40 PM
Author: musey
Oh, and forgive my ignorance, because I tend to use stuff however if works instead of what it's intended for... but what is the difference between a braiser and a saute pan? I had registered for the braiser instead of the saute pan because I prefer the two smaller handles instead of one big one.


Shows what I know

I really should take time to learn how to cook the 'right' way!

Braising is basically cooking meat in it's juices (almost steaming it), which is why dutch ovens are perfect for it. The general rule of thumb is that you can braise in a dutch oven, but you can't do all the other dutch oven things in a braiser. If you're going to get a braiser as well, however, I'd go with a SS one because you can use the braiser to double as a saute pan (although since braisers tend to be rather large, you may be better off with a slightly smaller saute pan, or at least get both).

ETA: You can also use the braiser uncovered as a small roasting dish for chicken, duck, etc. I just would go with SS rather than enameled cast iron if you're going to get one.

 

[musey]

El, it''s good to hear you love your LC pieces! I''m very excited to use them.

Our invite list is at 105, likely-to-attend about 85, and it''s only about half people who might spend over $60 on a gift. So I have noooo idea whether we''ll get all (or any) of the cookware pieces we''re picking out. Hopefully we can use registry completion for the important ones.

 

[musey]

LP, my registry is morphing every time you post!!

Should I get a wok in SS or cast iron?

 

[ladypirate]

Date: 1/18/2008 6:54:25 PM
Author: musey
LP, my registry is morphing every time you post!!

Should I get a wok in SS or cast iron?

LOL! I probably wouldn't go cast iron for a wok because of how heavy it would be (and it could crack if dropped). You may want to consider going with carbon steel rather than stainless steel. However, while CS tends to get better results than SS, the downside is that it has to be seasoned kind of like cast iron, so SS is a lot easier to care for. Also, are you going flat bottom or round bottom? If you go the traditional round bottom route, make sure to get a wok ring to go with it.

 

[ljmorgan]

I love all things cooking, and wanted to share with you what I think are must have items. One "set" is no good -- you need different finishes/materials for different tasks. Here are the essentials:

1. One 10-12 inch cast iron skillet. These are cheap ($15 for the best brand, Lodge on amazon.com), and will last forever. Use them for breakfast items like bacon, or use them to cook filet mignon like the best steakhouses out there. This item is essential for properly searing meat at high temperatures. You can also make divine biscuits, corn bread, etc. in it.

2. One medium-large enamel cast iron dutch oven (such as Le Creuset.) The high end names are Le Creuset and Staub, both are beautiful. I have several Le Creuset pieces, but I also picked up an enameled cast iron dutch oven from Target for... $39.99! And it works just as well. Let''s admit it, it''s all cast iron with a coating of enamel. If you want the Le Creuset, just be honest that it''s because they''re beautiful

These pots are great for so many things -- soups and stews, properly braising meat and vegetables, and making the most divine artisan bread.

3. Non-stick skillets. Just one or two should do you fine, for making eggs, pancakes, and delicate foods or when you don''t want to add a lot of fat to your food by using oil.

4. Copper or stainless steel sauce pans. These are for your delicate sauces. I prefer copper, but that can get pricey. You can find cheaper copper pots, but unless they have a good 1/4 inch of copper on the bottom, you''re getting no real advantage to stainless steel. Most people don''t do enough heavy duty cooking to warrant thick copper pans, as most people don''t make delicate dessert sauces or perhaps a hollandaise or bearnise in their pans.

5. A boring stock pot for boiling water, making stock, spaghetti, etc.

Those are the essentials! You will be much happier making sure you have those items in your kitchen than buying just one set of cookware.

Also, do they even make woks in cast iron? What a nightmare! You definitely would not want a cast iron wok. Cast iron takes a good while to properly season to make it TRULY non-stick. Plus with all of the fast scraping and scooping you need to do in a wok, you''d damage the iron surface.

 

[ladypirate]

Date: 1/18/2008 7:07:19 PM
Author: *Lindsey*

2. One medium-large enamel cast iron dutch oven (such as Le Creuset.) The high end names are Le Creuset and Staub, both are beautiful. I have several Le Creuset pieces, but I also picked up an enameled cast iron dutch oven from Target for... $39.99! And it works just as well. Let's admit it, it's all cast iron with a coating of enamel. If you want the Le Creuset, just be honest that it's because they're beautiful

These pots are great for so many things -- soups and stews, properly braising meat and vegetables, and making the most divine artisan bread.

I've been thinking about going Staub over Le Creuset...I'm still torn on it, though.

Also, Musey, I realized that one thing you didn't ask about but I find REALLY useful in the kitchen is a large crock pot. My favorite application is for making homemade chicken stock (throw all the leftovers from a roast chicken into it with some veggies and water and leave it on overnight--SO EASY), but I also use it for other things (hot buttered rum, soup, pisole, beans, etc.).