Recommend me a decent pot and pan set
- Thread starter Shawn1112
- Start date
My wife got me those copper pans you see commercials for. They are ok. Non stick but thin as hell so cooking on them is a PITA.
I really need to reseason my carbon steel pan. I love cooking with it, but some things do stick to the bottom because of my crappy attempt to season it. Or I should suck it up and get a good old cast iron.
I really need to reseason my carbon steel pan. I love cooking with it, but some things do stick to the bottom because of my crappy attempt to season it. Or I should suck it up and get a good old cast iron.
Different pans have different uses. Cast iron retains heat well and can go from stove to oven. Negative is you can't use soap to clean them and need to keep them treated with oil so they don't rust.
Steel pans are usually better than aluminum.
See through lids are nice.
It's good to have at least one non stick frying pan. Walmart has a good one that has a blue non stick surface. Amy loves that pan because it's easy to cook/clean and the non stick has been lasting well.
I have various pans of each type for different types of cooking. My base set is stainless steel. I inherited it from my grandma and it still works well after half a century.
Stay away from sets that are sponsored by food channel celebrities. The extra money they cost goes to the celebrity, not into the cookware.
Steel pans are usually better than aluminum.
See through lids are nice.
It's good to have at least one non stick frying pan. Walmart has a good one that has a blue non stick surface. Amy loves that pan because it's easy to cook/clean and the non stick has been lasting well.
I have various pans of each type for different types of cooking. My base set is stainless steel. I inherited it from my grandma and it still works well after half a century.
Stay away from sets that are sponsored by food channel celebrities. The extra money they cost goes to the celebrity, not into the cookware.
I call bullshit on this. All my cast I use soap, then re-season when done washing. I have pans that are 30 years old that have been washed since day one. And a big NO on oil, lard! I have a cast pan, that's 3 gens old that is smooth as glass. Works better than any non-stick pan I have ever had. And it still gets hit with Dawn.
I’ve been slowly switching over to Calphalon Signature series... They’ve been ridiculously good, zero complaints, nonstick, and top rack dishwasher safe.
Been about a year now and they’re still as nonstick as when I first got them. The outside has some wear and tear where it sits on the burner but I don’t put them on a rack where people see them when not in use so I don’t really care.
For pure function though, they get used multiple times per week and get tossed through the dishwasher weekly and still work great. Trying to find cookware that they’ll warranty with dishwasher use was the tricky part but I came across these when searching and couldn’t be happier.
I’ve been through cheaper sets like an all stainless set from kitchen aid to other cheap sets from Target and there’s no comparison....
They don’t hit your price point but I’ve found this is one of those spend the money once kind of things
https://www.amazon.com/dp/B015Y7GB9W/?tag=tcg21-20
https://www.amazon.com/dp/B00DE1CRWG/?tag=tcg21-20
This one fits your price range and has good reviews too...
This one fits your price range and has good reviews too...
I guess you can use soap but you strip off all the oil patina then, more than using plain water. Ideally, cast iron should be cleaned without any water at all. Just rubbing with paper towels or abrading stuck food with salt. Old school. I clean them that way if they don't have a lot of cooking residue. If I use water, I put them in the oven at 200* to dry them completely and then rub them with a very small amount of oil.
https://www.lecreuset.com/10-piece-nonstick-set-1
the outlet store in rosemont may have a better deal? but typically anything le creuset is quality
the outlet store in rosemont may have a better deal? but typically anything le creuset is quality
Their 12" grill pan has been one of my new favorites, toss burgers or steaks in this fucker all the time....
There are multiple levels of Calphalon...if it says dishwasher safe on it, you're good. If it doesn't, do not put it in the dishwasher....It's usually etched on the bottom...at least that's how ours are.
I don't feel like one set of pots/pans covers you....
A full stainless set, like All-clad looks good, and should perform really well.
Then there's enameled cast iron, like Le Crueset, which is super expensive, but should last for generations. BUT, the enamel can chip, and there's no way to fix it.
Then there's bare cast iron, which, IMO is the most versatile. People get scared of the care, and are scared of the no soap part, but honestly, it's super easy...let the pan/pot/griddle cool, then I have a little chain mail scrubber, run it under some warm water and do a quick scrub. Immediately dry with paper towels and immediately oil with whatever oil you have laying around (canola, olive, vegetable). If you fuck up the seasoning, it's super simple to re-season, just a little time consuming. You'll never "ruin" a cast iron pan...and damage can always be undone. Also, they are cheap AF. If you're ever heading down towards Kentucky/Tennessee area, stop by the Lodge factory outlet...they have a section of factory defects that are ridiculously cheap, but more often than not, they will correct the defect within a few cookings. It's the only style that can go from the stove, to the oven, to even the grill, and not have to worry about anything. One negative is they are also heavy as fuck. My fiance doesn't like to use our big skillet, because it's so heavy.
My perfect kitchen would have a couple carbon steel pans, a big enameled cast iron dutch oven, a few varying size stainless steel pots, a bare cast iron griddle, a bare cast iron dutch oven, and a couple varying size cast iron skillets. No non-stick coatings for me.
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