Liberty Posted May 14, 2008 Share Posted May 14, 2008 Does anyone have a brand and/or pan type/size that they swear by for cooking? Quote Link to comment Share on other sites More sharing options...
Mrs. Readsalot Posted May 14, 2008 Share Posted May 14, 2008 I purchased a set of Emeril Stanless Steel pots, that are made by All Clad, about a month ago and wowo they are fantastic. I was so happy to get rid of the Circulon (no more cleaning in those grooves) What I like about the Emeril wear 1. Heats up evenly 2. Heats up quickly 3. Handles do not get hot 4. Easy to clean 5. It is very sturdy. I found a sale on it at Boscov's and got a 10 piece set for $169.00 plus they threw in an extra piece(steamer insert which is great) and a 4 piece steak knife set and a $20.00 Boscov's gift card (recently purchased Croc on sale with gift card) I am one happy camper!!! Quote Link to comment Share on other sites More sharing options...
tbmoran Posted May 14, 2008 Share Posted May 14, 2008 I love calaphon . I have a 4qt, and dutch oven, plus a large skillet with lid. They are a little pricey but cook fantastically well. I wait until a store (don't know if we are supposed to give names of stores or not) has a 20% coupon then I purchase one at a time. Quote Link to comment Share on other sites More sharing options...
Liberty Posted May 14, 2008 Author Share Posted May 14, 2008 Which Calaphon do you have? (nonstick, tri-ply, etc..) Quote Link to comment Share on other sites More sharing options...
cin Posted May 14, 2008 Share Posted May 14, 2008 I LOVE my le creuset. Cooks evenly, cleans up well. For me, worth every penny! (Purchased in a box set, discontinued color, from Amazon with free shipping). Quote Link to comment Share on other sites More sharing options...
tbmoran Posted May 14, 2008 Share Posted May 14, 2008 Which Calaphon do you have? (nonstick, tri-ply, etc..) My large skillet is nonstick, but all the other pieces are tri-ply. Quote Link to comment Share on other sites More sharing options...
Mamagistra Posted May 14, 2008 Share Posted May 14, 2008 Lodge cast iron skillets are great. I also love my Le Creuset dutch oven. :) Quote Link to comment Share on other sites More sharing options...
Jenny in Atl Posted May 14, 2008 Share Posted May 14, 2008 Le Creuset! Quote Link to comment Share on other sites More sharing options...
Vida Winter Posted May 14, 2008 Share Posted May 14, 2008 Lodge cast iron skillets are great. I also love my Le Creuset dutch oven. :) I recently got rid of my nonstick Caphalon because it was all scratched up. I replaced it (cheaply) with Lodge cast iron skillets - a huge one and a tiny one. In addition to building great upper body strength ;) they work very well for cooking. Quote Link to comment Share on other sites More sharing options...
Diana in OR Posted May 14, 2008 Share Posted May 14, 2008 All-Clad, hands-down. It is pricey, though. I have 3 pans that I have "collected" over the past few years. Someday, I'd like a whole set (stainless steel)--but the sets start at $400 or so and go up from there. I shop a lot of thrift stores and yard sales and I have never found used All-Clad. I do see used All-Clad on Ebay, but it is still pretty expensive. Quote Link to comment Share on other sites More sharing options...
Plaid Dad Posted May 14, 2008 Share Posted May 14, 2008 Well-seasoned cast iron is my all-time favorite. Quote Link to comment Share on other sites More sharing options...
Laurie Posted May 15, 2008 Share Posted May 15, 2008 Belgique (now called "Tools of the Trade Belgique") stainless steel pots and pans have served us well for almost 16 years. My favorite pieces are the large covered skillet, Dutch oven, and the large saucepan and steamer insert. I don't know how the newer pieces compare to my old ones... I just bought a pasta pot with a lid that locks in place for draining, but I've only used it a few times. I really don't have much of a sticking problem with my stainless. I read this in a cookbook once: "warm pan, cold oil, no stick" so I've always made sure that the pan is heated a bit before I add oil, butter, etc. If the scrambled eggs or something leaves too much mess I just wait until the pan has cooled, then add water and a few drops of Dawn detergent and let it sit for awhile...not a problem if you're patient! I'm hesitant to use non-stick cookware on a regular basis, although I have a designated rice krispy treat pan! I'm also leery about using uncoated cast iron...it's good if you're a women and on the anemic side, but too much iron isn't good for men so that's one reason I don't use it. Quote Link to comment Share on other sites More sharing options...
Liberty Posted May 15, 2008 Author Share Posted May 15, 2008 I really don't have much of a sticking problem with my stainless. I read this in a cookbook once: "warm pan, cold oil, no stick" so I've always made sure that the pan is heated a bit before I add oil, butter, etc. If the scrambled eggs or something leaves too much mess I just wait until the pan has cooled, then add water and a few drops of Dawn detergent and let it sit for awhile...not a problem if you're patient! What about fried potatoes? Can you get them nice and crispy without them sticking using this method? Also, can you put stainless steel in the dishwasher? Quote Link to comment Share on other sites More sharing options...
Brigitte Posted May 15, 2008 Share Posted May 15, 2008 All Clad with some pieces of Le Crueset mixed in - but I have had it since I was 18 or so from working in a gourmet kitchen shop all through high school. Quote Link to comment Share on other sites More sharing options...
Laurie Posted May 15, 2008 Share Posted May 15, 2008 What about fried potatoes? Can you get them nice and crispy without them sticking using this method? Also, can you put stainless steel in the dishwasher? Yes, mine go into the dishwasher all the time, althought I do a quick pre-wash (or sometimes soak) before they go in. I do hashbrowns and potato pancakes on the stovetop and get good results. Those are the only stovetop potatoes (other than mashed!) that I do. My dd can't have a lot of oil in her food, so our version of "crispy" might not be crispy enough for you. Quote Link to comment Share on other sites More sharing options...
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