What Type of Cookware (Set) Do You Have?

[Big Daddy's House]

What type of cookware set are you using to cook with?

Stainless steel?
Cast Iron?
Hard anodized aluminum?
Enameled cast iron?
Or a nonstick aluminom set with an enameled exterior?

Here's mine;

The Emerilware 10-pc. Stainless Steel Cookware Set.

And BTW, I've added many open-stock pieces to this set to make it a monster 30-pc set!

[ChefToddMohr]

I have stainless steel pans with a composite material "foot" on the bottom. This is the combination of materials that allow for the best conduction of heat and retention.

Here's a breakdown of materials you can find in pans:
Copper - The best heat conductor, but copper pans are expensive, can be reactive with acids, and scratch, dent, and warp easily
Stainless Steel - Poor conductor of heat, but won't warp, stain or scratch.
Aluminum - Moderate conductor of heat, but will easily warp, scratch and stain.
Cast Iron - Poor conductor of heat, but excellent heat retention. Cast Iron pans won't warp or stain, but they can rust and exfoliate if not cared for correctly.
Enamel - Those French pans with porcelain coating are potentially dangerous when the enamel chips away and winds up in your food. I don't recommend them at all.

The types of pans you choose have more to do with the type of stove you cook on than anything else. A glass top electric stove calls for complete and direct contact from the pan, so a stainless steel pan with the composite foot is best. Aluminum pans are best on a gas stove, because when they warp, the point of contact would be too small for an electric stove.

Forget those non-stick pans. They are good for eggs and grilled cheese sandwiches ONLY. The benefit of a saute method is the rendered fat and sugars that wind up on the bottom of the pan for deglazing. If items don't stick, there's no fond to make that flavorful pan gravy with.

Lastly, you don't need 30 pans unless you're a professional caterer cooking for 200. The basic pans that the household cook needs are: 10 inch saute pan, 7 inch saute pan, 1 quart sauce pan, 3 quart soup pot, 5+ quart stock pot, and 12 inch covered braising pan. That's all you need. Don't let the multi-pan discount sway you. You're paying for things you don't need.

[Big Daddy's House]

Yeah, I forgot to mention that mine has a 3-layer clad on the bottoms to protect the food from burning so easily, and the pots & pans from warping.

Note that feature on the small 8" skillet that is turned upside down.

[Big Daddy's House]

I also forgot to mention that I also have the old Pyrex Visions Cookware Set.

Remember that one? I got it in the mid '80s. I still have ALL pieces intact. Nothing was ever broken!

[tigerlilly]

i have 1 actual set of cookware - the old waterless set with the little valve on the lids taht clacked when the steam escapes.

the rest of my cookware is:
1 all clad sauce pan that i rarely use because the handle is so long and heavy it tips over and spills everything out.

SS - cuisinart, kitchen aid, chefs essentials - pots and pans assorted sizes including roasting/baking pans and a pasta pot and stock pots (16 Qt stock pot).

Non-stick - 1 large with 2 helper handles scan pan and 2 9 or 10 inch scan pan fry pans (love these and i can use metal in them but i don't usually).
1 large and 1 small green pans (mixed review on these)
3 pc set of cooks essentials 1, 2 and 3 qt sizes, the 3 qt has a strainer lid with small and large holes on different side (i love these and i can use metal gently in these put i only do when mashing taters) which i use to boil/strain taters and 1/2 of pasta.
1 emeril 1.5 qt pot.

cast iron - assorted straight side fryers from tiny to 12"
round and square and sloped side saute pans in assorted sizes
but my all time fav CI is my stove top grill/griddle pan it rocks for steaks!!

http://i396.photobucket.com/albums/pp48/msmofet/Food/porterhouseongrill-650.jpg

http://i396.photobucket.com/albums/pp48/msmofet/Food/shellsteak-1.jpg

i have other odds and ends i have picked up over the years but these are the ones i use most.

[Big Daddy's House]

Cook mine a little bit more done, please. Make sure that you have some A-1 steak sauce. What time is dinner?

[tigerlilly]

Cook mine a little bit more done, please. Make sure that you have some A-1 steak sauce. What time is dinner?

LOL ok i do make a steak dipping sauce of
A-1 Steak Sauce
Worcestershire Sauce
Soy sauce
Magi Seasoning sauce
Wine vinegar
Liquid hickory smoke

[Big Daddy's House]

Good, but never mind the talk. When is dinner? Haha!!

[tigerlilly]

Good, but never mind the talk. When is dinner? Haha!!

just finished :D

[Big Daddy's House]

I'll be right over!

[tigerlilly]

I'll be right over!

:D ok then!!

[Big Daddy's House]

Here's a pic of my Lodge Cast Iron Skillet. It's a little bit dusty though. Haven't used it in a while.

Note the K'Aid food processor and the Electrolux mixer behind it. :D

[Big Daddy's House]

Here are pics of all the cast iron cookware, Visions Cookware and Pyrex Corningware.

[Big Daddy's House]

Here's one more.

[Leolady]

Copco, Le Creuset, Descoware, & Cousances enameled cast iron cookware & bakeware
family heirloom Cast iron skillets
Aluminum clad Vollrath stainless steel stockpots and double boilers
Corningware blue flower loaf pans, pie pans, and cake pans
Clay roasters and bakeware

[tigerlilly]

tigerlily: That is a perfect looking steak!

I don't have much equipment-wise. I don't have a lot of space, so I like to keep it lean and use things that work well for multiple purposes. Typically I cook on cast iron, either my dutch oven or one of two skillets. I also have the grill/hot plate griddle which rocks for breakfast, steaks, and burgers. I like cooking with cast iron. I like the heft of the utensils, and the multiple uses they can perform. I plan on writing a guide to cast iron on my website one of these days.

Other than those, I got an assortment of hand tools, blends, baking vessels, and a good wide top pot I use as a wok. Oh, and the pizza stone which has practically became my all-around baking sheet. More than enough for me to make what I want!

thank you!!

[mortimer33]

I don't have many pots and pans.. 3 non stick pots. 1 non stick pan. They're quiet old and scratched so I'll be replacing them very soon.

I steam all of my veg.. My coolest appliance by far is my intellisteam cooker. Best investment I've made.

[SilverSage]

My pots & pans.
________
Live sex webshows (http://livesexwebshows.com/)

[clarencealvin]

Hi
im using stainless steel cookware ..i have Calphalon 1757697 10-pc. Stainless Cookware Set...and what about you ???

[Big Daddy's House]

My pots & pans.



At one time, I was always wanting to get an all-copper-clad cookware set, but I never did. :(

Now it doesn't interest me the least.

[LDSmominthekitchen]

my pots and pans are a jumble of things my husband brought from home when he moved out and stuff we picked up from goodwill, and one aluminum pasta pot with a strainer lid.
(my BFF got me a T-fall set as a wedding gift, but that got left with my ex-husband, so no matching pots for me)
oh, and we have a cast iron griddle, the kind that streches acrost 2 burners, great for pancakes, grilled cheese, sausage bacon& eggs, and to bring along camping.

oh yeah, and only the pasta pot still has its matching lid. maby i can get my hubby to spring for some better pices like as a grad gift ehen i finish cullinary school. (or prhaps i can convince him I need proper equipment to help me "study". LOL, might be worth a shot.

[Mama]

I have All-clad SS and Emerilware hard anodized as well as some cast iron.

[Big Daddy's House]

Dag, a gourmet cook's dream!!

[jimbo]

My copper collection

[Big Daddy's House]

Dag, you guys are overdoing it, and it's great!!

I'd LOVE to have one of those racks!!!

[Chowhound]

If I left my cookware out I'd have a layer of dust on it all in two days. For some reason this old house is very prone to dust. Those racks are impressive though. I think they add a bit of commercial kitchen to the home, which is a nice look.

[Big Daddy's House]

I've always wanted one of those.

[bhardy501]

I recently bought a 9pc. set of calphalon cookware off Ebay. Got a very good deal in it. I gave $169 for it. I think he had it mispriced because now has the same set for $369. It is a $499 set. I really like this cookware. Cooks great but it takes a little getting used to. I also have 2 enamel coated cast iron dutch ovens, a 6.5 qt and a 3 qt. made by lodge. I also have the Paula Deen set which is very well made and cooks good. I have thrown away any cheap thin cookware that I had. It is amazing the difference good quality cookware makes. What is your opinion on cookware and what do you use?

[Big Daddy's House]

Bhardy501, I've merged your post into THIS thread.

[jkgourmet]

At one time, I was always wanting to get an all-copper-clad cookware set, but I never did. :(

Now it doesn't interest me the least.

Oh, the cleaning of these things is either a second job or requires live in help! You made a good decision.

I use All Clad and Le Crueset. The Le Crueset is so important to me that when we leave the Phoenix heat for the summer, I take my biggest Le Crueset Dutch Oven (http://anythinggoesgourmet.com/1606/what-size-dutch-oven-should-i-buy/) with me!

[Roberta]

Steak looks perfect for me. And I agree, when is dinner? In fact, I could eat that steak for breakfast.

As to what kind of cookware I use most often - enameled cast iron

[Big Daddy's House]

Oh, the cleaning of these things is either a second job or requires live in help! You made a good decision.

I use All Clad and Le Crueset. The Le Crueset is so important to me that when we leave the Phoenix heat for the summer, I take my biggest Le Crueset Dutch Oven (http://anythinggoesgourmet.com/1606/what-size-dutch-oven-should-i-buy/) with me!



Thank you.

Yeah, you're right. Maybe THAT is what turned me away from getting a set of it at all;

The sheer and pure fact that that type of copper cookware would have me cleaning it a pure 3 or 4 times a week!! That IS purely too much work!!

I like the stainless steel cookware that I have now. It just has a strip of copper along the bottom edges.

Nice Dutch Oven, BTW!!

[bhardy501]

OK, I thought after I posted it that it should have been put over here. Thanks

[bhardy501]

Is there any special way of cleaning or special care I need to do to my enamel coated lodge dutch ovens. I really love using these but I do worry about chipping off the coating.

[Big Daddy's House]

No problem. You're welcome.

Instead of closing similar new threads, which I used to do, I just merge them with the existing older threads.

[Big Daddy's House]

I forgot about THESE two items.

Anolon 5-qt Oval Sautee and 8-8qt Oval Dutch oven / Stock Pot by Rachael Ray.

I usually end up using THESE the most because they are easy to get my hands on, and I like to make Shrimp Scampi, Bolognaise and Carbonara in the sautee pan and boil the pasta in the stock pot.

I also like to make a big pot of Marinara and /or Spagetti sauce with either ground meat or meatballs in the stock pot! :)

[Big Daddy's House]

Is there any special way of cleaning or special care I need to do to my enamel coated lodge dutch ovens. I really love using these but I do worry about chipping off the coating.



One thing that you might want to take heed to is to keep them out of the dishwasher!

The enamel coating CAN & WILL lose its luster and shine over time and become awfully dull. This has happened with an enamel coated oval Dutch oven that I once had.

[jimbo]

Thank you.

Yeah, you're right. Maybe THAT is what turned me away from getting a set of it at all;

The sheer and pure fact that that type of copper cookware would have me cleaning it a pure 3 or 4 times a week!! That IS purely too much work!!

I like the stainless steel cookware that I have now. It just has a strip of copper along the bottom edges.

Nice Dutch Oven, BTW!!
I don't spend much time cleaning my copper. What I posted in the picture is generally how mine looks, and I spend very little time with it. I use Wrights Copper Cream because it is relatively cheap and available in my area.
I use copper or cast iron almost exclusively, and a couple of years ago gave away my stainless to an immigrant couple just starting out. My pieces range from a few years old to over 100 years and have been put together over 30 or so years.
One thing I have noticed is that there is a difference in the composition of the alloy used, and this affect cleaning. I would assume that this also applies to SS. Has anyone else noticed this?

[Big Daddy's House]

I, also, use Wright's Copper Cleaner for my SS cookware as well as for the copper rings at the bottom edges!

You just mere a little bit of it onto the copper and it instantly comes back to life with a bright shine and the tarnish is gone!! Love it!!!

I've also used it to clean the bodies of the pots, but I'm going to try some Wright's Stainless Steel Cleaner on them and see how THAT one works.

[Chowhound]

If I had copper to clean, I would buy a product called Ruby Fluid. It's a non-corrosive soldering flux in liquid form. It will make dirty copper look brand new with nothing more than brushing it on. No rubbing needed. A quick Google shows it is a little over 5 bucks for a pint. I'm not sure how that compares in price with the paste you guys are using or how long it would last, but it's one heck of a copper cleaner.

[Big Daddy's House]

Just like the Wright's paste.

You just smear a little of it on with the supplied sponge, and it just lifts months or years worth of ugly tarnish right off the copper.

It costs about $4.

[jimbo]

Sherm, there is a Wrights Stainless cleaner also. You might want to try it on Stainless. I have never used it.

[stormbind]

Mine are steel with a thick copper base just like this picture. That's not very impressive is it? :)

http://www.housetohome.co.uk/imageBank/s/Sainsburys-Copper-botpots.jpg

Sold at Sainsburys. I don't know if they are good, but they have more even heat distribution than my older all-steel ones. I also have some cast iron parts and have not used them since moving to a smaller kitchen because their weight makes them awkward in small spaces (vertical storage). I do prefer iron for frying because the temperature remains steady.

[Big Daddy's House]

Sherm, there is a Wrights Stainless cleaner also. You might want to try it on Stainless. I have never used it.



Yes I know. I plan to get some. :)

[Big Daddy's House]

Stormbind, those pans look almost like the Emerilware set.

[stormbind]

They do indeed, and I didn't know that :)

However, mine are in fact the local supermarket's (Sainsbury's) in-house brand :o

Edit: I just saw that the set has been discontinued. The replacement is set is hard-anodised with all the same shapes and no copper base. What do you think of hard-anodised pans?

If I'm bothered about the appearance of a set then any future add-ons may have to be Emerilware.

[LDSmominthekitchen]

I just found 2 copper bottomed pots at goodwill! four dollars each, and one has a lid! real good quality vintage pots for next to nothing, and they are so nice to use. It never occured to me that something as simple as a better pot would make such a difference, but it realy dose.

[Big Daddy's House]

They do indeed, and I didn't know that :)

However, mine are in fact the local supermarket's (Sainsbury's) in-house brand :o

Edit: I just saw that the set has been discontinued. The replacement is set is hard-anodised with all the same shapes and no copper base. What do you think of hard-anodised pans?

If I'm bothered about the appearance of a set then any future add-ons may have to be Emerilware.



I have two hard anodised Rachael Ray pots, and they're very good.

Yeah, you might want to go with the Emerilware Stainless Steel Cookware set, since your two pans would almost match it.

[KaraL]

I always go with All-Clad stainless steel cookware (http://commercialcookwares.com/all-clad-stainless-steel-cookware). Don't get me wrong, there are other great stainless steel cookware sets out there too, All-Clad is just a company I trust as I've never had a bad piece from them. If you never tried them, buy one piece and you'll understand.

The key with stainless steel cookware is to buy quality and clean correctly. A scour spot or a spot that's been overheated will always be a hot spot. Quality stainless steel is clad with aluminum or copper in the middle to make up for stainless deficiencies yet keeping the durability and non-reactive qualities of stainless steel.

For the pieces that I can't afford clad stainless steel, I go with cast iron. If you clean and season it properly it works well.

[xhianzai]

i have a lots of stainless steel cooking and kitchen wares in house. i brought it online and it is so cool! try to check it too! CLICK HERE (http://globalshoppe.com):)

[Semigourmet]

I only have bits and pieces of different brands of cookware. I want all-clad. but will have to piece-meal it together though. WAY too expensive for me to buy all that I want at one time.

[jimbo]

I've just added a couple of pieces of antique copper to my collection. Is there a support group for copper junkies?

[Leolady]

I've just added a couple of pieces of antique copper to my collection. Is there a support group for copper junkies?

If so, I want to join!

I have a bit of antique copper to feed my addiction..........:eek:

[Barb]

I have a stainless steel Cuisineart set but my dream is to buy myself a Copper set or All clad. I'm a modest girl!

[tlbrooks]

I recentally purchased a 10 piece set of Tramontia tri-ply and added a sauce pan and a 12" deep saute pan from open stock. Great set with all pieces very usable unlike some that give you tiny sauce pans and stock pots. I have two 8" non-stick frying pans I got from Costco. They work great, have lasted well over 2 years of almost daily use and at less than 10 bucks apiece they are pretty much disposable.

[LuvsToCook]

For me, mine is a mixed set of tefal and teflon brand. :)

[ericmark]

Interesting what has been said. Just changed nearly all of our pans just the pressure cooker left to replace.

Ceramic top to heating areas not sure if I should still call them hot plates as they don't get that hot. At least I can put a £5 note under the pan boil the water and note is undamaged.

Anyway I have been surprised how far you can lift the pan and it still work. I had expected to have a problem frying an egg as normal method was to tilt pan and put egg in deeper fat at least to start. I expected to see the U sign to say no pan detected but this was not the case.

So see no reason to have ground bottom pans with induction ceramic hobs other than to ensure the over temperature sensor works. However to get magnetic pans without a ground base may be a problem.

I had expected any ferrous pan to work but stainless steel failed seems must be magnetic. But the fast heat time can be a problem I noted this when boiling some heat pads and it burnt the plastic where it touched bottom of the pan.

At first it seemed to have a hob which reacted quicker than gas was good, but because it takes no time for the heat to transfer into the pan very easy to over do it.

The experiment I did surprised me. Filled kettle to full mark and put the cold water in a pan and on medium size ring (3kw) re-filled kettle (2.8kw) to same point and switched both on together and both came to boil at same time. Then repeated experiment with daughters gas hob (5.5kw) and the kettle won by good way. It would seem either the gas hob does not produce energy claimed or most of the heat goes into the kitchen not into the food!

But moving from a 1.2kw ceramic hob with an element to a 3kw ceramic hob induction is taking some adjustment. No longer do I start cooking at the max setting I use the auto mode that quick boils then drops to simmer.

But one has no idea where the magnet part of the pan is. If right on the base then reaction time will be longer than if just under the food.

They all have a laminated base but as to what bits laminate what not a clue.

One thought is can I use baking trays on the hob? What worries me is lead and tin in the plating.

Oven also causing problems. Elements at top, back and base and controls to have fan on and off which I am sure all has it's use. But for 30 years only used a standard fan oven. Not a clue what all the control does to cooking food.

Mrs Beeton and all the other cook books say gas mark whatever or so many degrees and some give a reduction for when using a fan oven but non say use fan and top or fan and bottom or only use conventional etc.

So got all the tools now need to learn to cook!

[ruscal]

all my cookware is le Creuset. for the most part i love it. the 3-ply steel stuff is all great. i know some people have issues with non stick surfaces and their possible toxicity and what that might mean for those of us that use it, but ignoring that they work really well. the ceramic covered cast iron pots are great for any kind of slow cooking - great for a bolognese, any kind of braising, goulash, etc.

so far i have collected the following pieces:
Le Creuset 3-Ply 16cm Saucepan
Le Creuset 3-Ply 18cm Saucepan
Le Creuset 3-Ply 20cm Casserole
Le Creuset 3-Ply 24cm Fry Pan (non stick)
Le Creuset 3-ply 24cm Sauté Pan
Le Creuset 3-Ply Roaster 35x25cm
Le Creuset Cast Iron 16cm Saucepan
Le Creuset Cast Iron 18cm Saucepan
Le Creuset Cast Iron 20cm Omelette Pan
Le Creuset Cast Iron 20cm Round Casserole
Le Creuset Cast Iron 20cm Saucepan
Le Creuset Cast Iron 26cm Fry Pan (non stick)
Le Creuset Cast Iron 26cm Square Grillit

[natt12321]

I WOULD LOVE a set of Le Creuset!!

We have a Le Creuset cast iron casserole dish, but other than that it is a mix of tefal frying pans, ceramic coated frying pans, some AWT pans, and 2 that I don't even know where we got them from.

[chrissss]

I have:
24cm non stick lecreuset ( LOVE IT)
22 cm stick pan from Swiss Diamond pan ( oven proof, and great for 1 steak)
26CM le creuset round pot ( My baby) http://www.hartsofstur.com/acatalog/250012663-Le-Creuset-Graded-Blue-26cm-Round-Casserole.gif

Le creuset oven proof dishes ( 3 sizes, great quality, so easy to wash, I have used them so often, nothing sticks to it, and you dont get dirty burn marks which you have sometimes with cheaper dishes)

1 28cm Green pan. ( my first one had a problem, I got a new one last week, and this one is amazing. no oil, and nothing sticks. )

[jmmitchell3]

Hey,

We have a Pyrex set at home as well and I never thought I'd be mentioning it because it was purchased in 1993 I think. Kind of old stuff but just like what (Big Daddy's House) said, it's usable till now. Anyway, I have the 12-piece non-stick Gourmet Essentials at home. Perhaps it's a kind of a "corny" set for most of you since it is non-stick.:)

[natt12321]

Perhaps it's a kind of a "corny" set for most of you since it is non-stick.:)


What do you mean by it's a 'corny' set to most of us cos it's non-stick? I don't understand.

[Big Daddy's House]

I STILL have some non-stick cookware, even though it is only a few pieces.