Good quality cookware?
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Fleet Mechanic
Joined: Oct 2002
Posts: 1,385
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From: Mercer County, OH
Good quality cookware?
My times running short to do the dreaded Christmas shopping for my wife and the only thing I know for sure that she would like is some good quality cookware. We presently have a nice set of Reverware? stainless but it's beginning to show signs of hard use. I would like to get a good set of enamel coated non-stick cookware but I'm not sure what's the best. I'd also like to get something made here in the USA or Europe, not something from China or Taiwan. Nothing personal but I'd really not want help out their economy any more than what we presently are. What's my choices?
Posting Guru
Joined: Jun 2004
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From: just outside of Phila.
can't tell you about brands, but my old man just got into cooking shows a lot and I picked him up an iron skillet...naturally non-stick and people swear by them. I also have been checking out the food netwrok, and while watching it with my mom, we commented on how the people on tv were always able to cut through meats with such ease, yet it was like sawing when we did it, so I spent some $$$ for a really good kitchen knife for her. Not quite answers to what you were looking for, but slight suggestions.
Senior User
Joined: Sep 2004
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From: Tacoma, Wa
Senior User
Joined: Mar 2004
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From: Western, Montana
Fbina109
Caphalon. a "Consumers report" best buy. We bought a set and it is really nice, easy to clean. You do not have to buy the top of the line set (most expensive). "Consumers Report" rated their regular line (which is what we bought) as the best buy. Through the years I have found that you cannot go wrong by using "Consumer Report" information and recommendations. They accept no advertising and do in depth testing.
Senior User
Joined: Sep 2004
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I cook a lot at home, my wife is a Nutritionist/cook, we both agree on one thing about most stove-top cookware. One of the few things we do agree on at home!
Cast iron, well seasoned. End of discussion.
For stock pots, small sauce pans and most ovenware - stainless steel, with the thick piece on the bottom to distribute the heat for stove-top use. If you're seriously into cooking you'll have you own preferred utensils and cookware. There is not a single piece of Aluminum cookware in the house.
Knives, the best you can afford and keep them in a knife block, not in a drawer. Keep them razor sharp, I use a wet tri-stone Arkansas setup to do it. Keeping them in shape takes a few seconds if they're good and sharp to begin with.
A dull knife is far more dangerous than a sharp one, you'll end up trying to force a cut, it'll slip sooner or later. That's when it sends you to the emergency room for stitches. That's also why the TV shows knives slice so easily, I can cut a very ripe tomato paper thin with any staight edged knife in our kitchen.
Side note, we also agree that those Aluminum pans with tefllon coatings are an abomination if you're serious about good cooking.
Cast iron, well seasoned. End of discussion.
For stock pots, small sauce pans and most ovenware - stainless steel, with the thick piece on the bottom to distribute the heat for stove-top use. If you're seriously into cooking you'll have you own preferred utensils and cookware. There is not a single piece of Aluminum cookware in the house.
Knives, the best you can afford and keep them in a knife block, not in a drawer. Keep them razor sharp, I use a wet tri-stone Arkansas setup to do it. Keeping them in shape takes a few seconds if they're good and sharp to begin with.
A dull knife is far more dangerous than a sharp one, you'll end up trying to force a cut, it'll slip sooner or later. That's when it sends you to the emergency room for stitches. That's also why the TV shows knives slice so easily, I can cut a very ripe tomato paper thin with any staight edged knife in our kitchen.
Side note, we also agree that those Aluminum pans with tefllon coatings are an abomination if you're serious about good cooking.
Senior User
Joined: Sep 2003
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From: Bartlett, TN
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Senior User
Joined: May 2003
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Check out restaurant supply firms in your area. I've gotten most of my pots and pans there. You'll pay a pretty good price for non-stick frying pans, but I've had mine now for 10 years and they're just beginning to show some age. Cast iron is also a great material. As far as larger pots go, Le Cruset is an excellent choice--enamel over cast iron. Expensive, but you'll never have to buy another pot again.
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Senior User
Joined: Dec 2003
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What about T-Fal? We have used their pots and pans for years and they have been very good. The one thing that really impressed me with them is the fact that after years of use, they remain non-stick and a breeze to clean up. I was used to cheaper pots before where they were "supposed" to be non-stick, but they got to be a pain. I don't know where T-Fal is made, but they are a good product and reasonably priced.
Postmaster
Joined: Dec 2002
Posts: 3,959
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From: USA
Mom has a set of Cory stainless pots and pans that she's had for some 40 years, used every day, and they are still in very nice shape. They're nothing fancy, no non-stick coatings, but they are really tough and heavy. She swears by them. She's tried all the T-Fal and Calphalon, Circulon, etc and keeps going back to her trusty old stainless cookware. I've eaten some great meals cooked in those old pans over the years 
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Fleet Mechanic
Joined: Apr 2004
Posts: 1,443
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From: Willamette Valley, Oregon
I have been using "Cuisinart Chef's Classic" at home for years, my wife likes them as do I. There are good sets, on sale out there right now. Solid stainless, have a good replacment policy as well. Work well, look good hanging there as well. (p.s. I am not a chef, just cook at home a lot)
http://www.chefscatalog.com/store/ca...showCrumb=true
http://www.chefscatalog.com/store/ca...showCrumb=true
http://www.chefscatalog.com/store/ca...showCrumb=true
http://www.chefscatalog.com/store/ca...showCrumb=true
Elder User
Joined: Apr 2004
Posts: 675
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From: Indianapolis, IN
I'll admit I have some chinese made stuff in my cabinet. They work OK considering I just cook for one.
I also have those "pasta pots" with the strainer lid -- RIPOFF! Those pots are pure junk. I've only had this one since April and it's rusting out - I gave it a final sendoff by boiling the pot dry and it burnt the paint off the pot. [oops that what I get for sending a 2 page email to my ex- while trying to cook myself supper]
I'm gonna get a double boiler type thing with a strainer for my next pasta making pot.
I also have those "pasta pots" with the strainer lid -- RIPOFF! Those pots are pure junk. I've only had this one since April and it's rusting out - I gave it a final sendoff by boiling the pot dry and it burnt the paint off the pot. [oops that what I get for sending a 2 page email to my ex- while trying to cook myself supper]
I'm gonna get a double boiler type thing with a strainer for my next pasta making pot.
Lead Driver
Joined: Jun 2004
Posts: 6,315
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From: Amarillo, TEXAS!
Stay away from exposed aluminum. That is one of the elements that causes alzheimer's disease. Cast iron is much safer for fry, sauce and saute pans. Stainless is good for stockpots, etc.
Elder User
Joined: Oct 2003
Posts: 626
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From: Los Angeles, California
Originally Posted by FBINA109
Caphalon. a "Consumers report" best buy. We bought a set and it is really nice, easy to clean. You do not have to buy the top of the line set (most expensive). "Consumers Report" rated their regular line (which is what we bought) as the best buy. Through the years I have found that you cannot go wrong by using "Consumer Report" information and recommendations. They accept no advertising and do in depth testing.
Its the best!