|
Thread Number: 74677
/ Tag: Recipes, Cooking Accessories
Looking for a cookware set, not sure where to start! |
[Down to Last] |  |
|
Post# 984888 , Reply# 1 3/1/2018 at 20:49 (2,246 days old) by ea56  (Cotati, Calif.) |
||
If you buy another set with nonstick coating eventually the coating on the new set will start to peel off too. Why not get a nice saute pan with a good non stick coating for omeletes,ect. Then get a reaonably priced vintage Farberware set. I have been using my Farberware for 20 years now. It goes in the dishwasher, and the handles are oven safe up to 350 F. I've never had a problem with major sticking and I use an electric coil top stove. With the Farberware stainless steel you don’t have to worry about anything harmful leeching into your food. And if ytou opt for an new Farberware Classic set I believe they have glass lids, which you like.
Its also nice to have a good cast iron frying pan too, every cook should own one. HTH Eddie www.amazon.com/Farberware... | ||
|
Post# 984897 , Reply# 4 3/1/2018 at 23:13 (2,246 days old) by gansky1 (Omaha, The Home of the TV Dinner!) |
||
 | ||
| Post# 984900 , Reply# 5 3/2/2018 at 00:45 (2,246 days old) by norgeway (mocksville n c ) | ||
|
I too Have all kinds of cookware, All Clad, etc, What do I use most of all, Club Aluminum or Aristo Craft stainless from the 60s, | ||
|
Post# 984907 , Reply# 6 3/2/2018 at 02:55 (2,246 days old) by thomasortega (El Pueblo de Nuestra Señora de Los Angeles de Porciúncula) |
||
|
Start by Le Creuset, PERIOD. LOL | ||
|
Post# 984929 , Reply# 9 3/2/2018 at 08:00 (2,246 days old) by panthera (Rocky Mountains) |
||
Only one way to be sure Given your requirements: Looking for a heavy bottom for even heating, must be nonstick and absolutely must be dishwasher safe.
It's easier to say what won't work for you than what will. I'd suggest you focus on the specific size and type of cooking vessel, individually, and chose the product (new or vintage) which comes closest to fitting your needs rather than looking for a matched set. Example: The copper (it's a ceramic) coated dishwasher safe aluminium square skillets are lightweight, stiff, extremely hard to damage, non-stick and survive even the worst 'chefs' who cook in our kitchen in the holidays. But to boil water? Overkill. A regular teflon coated large pot will do just fine for that. Saucepan? Here you do want some mass, preferably a sandwich bottom and one of the ceramic non-stick coatings (including the copper).
Personally, I'll stick with my 19th century cast iron skillets and my magnesium-aluminium alloy Model 40 pressure cookers. I've never burned even the most delicate egg sauce in one. But to each his own and neither type belongs anywhere near a dishwasher.
One side advantage of 'induction compatible' pots and pans - the extra mass in the bottom can make for a more even heating vessel on resistance stoves. | ||
|
Post# 984944 , Reply# 11 3/2/2018 at 08:39 (2,246 days old) by panthera (Rocky Mountains) |
||
|
The ceramic coatings | ||
|
Post# 984950 , Reply# 13 3/2/2018 at 09:44 (2,246 days old) by Yogitunes (New Jersey) |
||
I think it all comes down to what you cook, and how you cook.....but there are a number of pots/pans everyone should have.....
with proper care, most will last a lifetime.... Cast Iron and Clad Aluminum types.....everyone should have some....seriously durable...stove/oven, grill, campfire Vintage Revere, well vintage now, but purchased brand new some 35+ years ago, has held up really well....bought as a starter set, and added more pieces as needed... I like Calphalon cookware.....from fridge/freezer, to stove top, to oven, to dishwasher....very versatile..... about the only thing I have in nonstick are some cookie sheets and muffin pans....but have found bigger commercial pans my all time favorites I always seem to find better cookware and utensils at our local restaurant supply Teflon and other Nonstick pans are just about disposable..... | ||
| Post# 984952 , Reply# 14 3/2/2018 at 09:55 (2,246 days old) by washerboy (Little Rock Arkansas) | ||
|
Sam's Club Someone above mentioned checking Sam's. I'm not a fan of non-stick but I got a full set of the Markers Mark from Sam's about 13 years ago as a Christmas gift. They have gotten a lot of service and still are not peeling or scraped up. Overall I've been pleased. | ||
|
Post# 984966 , Reply# 15 3/2/2018 at 12:10 (2,246 days old) by Joeekaitis (Rialto, California, USA) |
||
Infinite Circulon | ||
|
Post# 984973 , Reply# 16 3/2/2018 at 13:28 (2,246 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land) |
||
I have a number of Le Creuset (enamel coated cast iron) pieces, but use Calphalon non-stick most of the time. I always wash (the non-stick) by hand and NEVER put it in the dishwasher. Aluminum / teflon are a big no-no in the dishwasher..... that is if you want it to survive a long time.
Personally, I feel that having a non-stick coating in anything other than frying pans, skillets and saute pans is completely unnecessary. When heating or cooking anything with a large amount of liquid (soup, water for pasta, etc) there's no reason that I can see for a non-stick surface.
= = = = = = = =
I just saw this on a website: 5 Common Mistakes to Avoid When Using Nonstick Cookware
1. Cooking over high heat.
2. Using nonstick cooking spray.
3. Failing to season your pan. (I never knew about this one!)
4. Using sharp or abrasive objects anywhere near your nonstick pan.
5. Cleaning nonstick cookware in the dishwasher. "True, many nonstick pans claim to be dishwasher safe, but the super hot water and harsh detergents aren't good for the nonstick coating. Over time this will cause the pan's coating to deteriorate much faster than washing by hand."
| ||
|
Post# 984982 , Reply# 17 3/2/2018 at 14:47 (2,245 days old) by Kb0nes (Burnsville, MN) |
||
I’m not sure I buy the idea that a dishwasher is really deleterious to non stick coatings. Yes the detergents are harsh but haloflourocarbon plastics are quite impervious to most chemicals. And if the heat of the dishwasher is bad, best not put that coating in a pan used for frying!!
Personally I’d avoid non-stick always. It just doesn’t hold up and I worry about leaching. If you must you only need it in the fry pans as Kevin mentioned. Your heat source makes a big difference in what you choose. For electric stoves something very flat and conductive is best. If you are cooking over fire the cookware is far less critical. For induction then you best be able to stick a magnet to the pan. | ||
| Post# 984985 , Reply# 18 3/2/2018 at 15:51 (2,245 days old) by Dustin92 (Jackson, MI) | ||
|
We must be easy on cookware, we have done everything on that list regularly (except #4, we are pretty careful to use only wood or plastic), and still got 10 years out of a cheap set! All pieces have gone in the dishwasher since new (and truthfully, I'm not sure they were ever supposed to...) | ||
|
Post# 985036 , Reply# 19 3/3/2018 at 03:36 (2,245 days old) by Chachp (North Little Rock, AR) |
||
Non Stick for frying
I have a couple of non stick pans I used for frying things like eggs. But not the kind of nonstick that is a coating. I have a couple of frying pans that are made out of some material that isn't coated on the pan and nothing sticks to it. But mostly for everything else I use the Enamel over Steel pans.
My husband wants to cook everything on high. I don't know why and he actually (I thought) ruined one of my enamel pans but I read an article where they said a little Peroxide and some baking soda will remove any food residue and I was shocked. I let the peroxide heat up, put a few tablespoons of baking soda in and let it fiz. When the fiz was gone so was all the residue. The pan was like brand new on the inside. I was really surprised. I don't put the enamel pans in the dishwasher because I think they dull over time and I like them to stay shiny. Le Creuset makes an Enamel pan cleaner that helps but for me, I wash them by hand and they stay beautiful. A little bar keepers friend will do wonders on these and now on a really tough stain I'll use the peroxide and baking soda. I don't know why that works and don't really care it's just nice to know I have this in my back pocket when Joe decides to turn up the heat. | ||
|
Post# 985047 , Reply# 20 3/3/2018 at 06:43 (2,245 days old) by askolover (South of Nash Vegas, TN) |
||
 I have one Farberware aluminum chicken skillet with teflon and a matching deep saucepan. I only use these for making candy or slow cooking something on the gas range. Otherwise I bought myself a new Tramontina stainless set that's also induction friendly so I can use it on my induction top. I have one ceramic coated frypan for eggs and such that is also induction friendly...it's a couple of years old and still works well. | ||
|
Post# 985053 , Reply# 21 3/3/2018 at 07:45 (2,245 days old) by polkanut (Wausau, WI ) |
||
 | ||
| Post# 985065 , Reply# 22 3/3/2018 at 09:33 (2,245 days old) by Rolls_rapide (.) | ||
|
Teflon in the dishwasher @Kbones: Well it's common sense it is going to peel off - especially when some enterprising ninny has gone and scraped and scored the bloody stuff, by using metal implements! | ||
|
Post# 985067 , Reply# 23 3/3/2018 at 09:57 (2,245 days old) by Joeekaitis (Rialto, California, USA) |
||
|
Dishwasher safe nonstick cookware . . . . . . was originally engineered and tested back in the days of phosphated dishwasher detergent which had a fairly neutral pH balance. Non-phosphate detergents are usually more caustic or acidic. Tablets are said to be the most corrosive. Except for a very short period, I’ve stuck with phosphates, most recently in Bubble Bandit powder. Spiking a non-phosphate detergent with STPP might make it more damaging because the hard water minerals won’t be buffering the caustic or acidic boosters. | ||
| Post# 985072 , Reply# 25 3/3/2018 at 10:15 (2,245 days old) by washman (o) | ||
|
if you like stainless 360 cookware is nice and USA made to boot. Also you cannot go wrong with good old cast iron I use Nordicware 10 inch skillet for my lone non stick. | ||
| Post# 985089 , Reply# 26 3/3/2018 at 11:44 (2,245 days old) by vacerator (Macomb, Michigan) | ||
|
I have one saucier, by Kitchen Aid. Sandwiched copper between stainless. I have never burned a sauce in it. | ||
|
Post# 985118 , Reply# 27 3/3/2018 at 14:44 (2,244 days old) by petek (Ontari ari ari O ) |
||
Although we do have a set of cookware we also have numerous other frying pans and such that are non stick. Most of them have been sort of cheap and last only a few years before they're tossed and replaced. Lately though we've bought some of those advertised on tv Copper Chef or whatever they are non-sticks.
I have to say they do work well and nothing sticks. It's only been a few months so whether they really last is hard to say , but so far I like em.. | ||
|
Post# 985133 , Reply# 28 3/3/2018 at 16:37 (2,244 days old) by dylanmitchell (Southern California) |
||
I'd look for the All-Clad Tri-Ply Stainless Steel or something similar from a Macy's sale. We have a ceramic/ glass electric cooktop and like the All-Clad Tri-Ply Stainless Steel that have become our go-to to cookware. Got them one at a time from Macy's sales and now the thin bottom, aluminum pans and non-stick pans rarely get used. Macy's is our got to for household goods since we can usually get good prices from sale and sometimes free shipping. If you ignore the sets and price shock and just look for a single pan in the style you want on sale you'll find a pan for under a $100. That seemed like and a ridiculous amount of money when I got my first one but it's been worth it and I think it will last a lifetime. Just make sure you handwash and keep out of the dishwasher.
We got ours one at a time and now have a fry pan, omelet pan, and saucepan all with glass lids. With these three pans we can cook pretty much anything from pan frying meats, making omelettes or pancakes, boiling pasta, sauteing fish, really just about anything and the rest we do on the BBQ. Only thing they don't do is defrost meat well like you can with a cast iron. Griswold cast iron or any cast iron will scratch the hell out of a glass top like ours. Not sure if you have a coil electric or glass top. CLICK HERE TO GO TO dylanmitchell's LINK | ||
|
Post# 985148 , Reply# 30 3/3/2018 at 18:13 (2,244 days old) by countryguy (Astorville, ON, Canada) |
||
Petek, you had better luck with Copper Chef than I did. I bought 1 fry pan, used it only for eggs, only on medium low heat and the eggs stuck to the pan, even with a bit of oil. Not impressed with it at all. I then went and bought an iRock at Walmart.....it is fantastic....eggs don't stick at all.
Gary | ||
|
Post# 985150 , Reply# 31 3/3/2018 at 19:09 (2,244 days old) by ea56 (Cotati, Calif.) |
||
|
I bought this Cuisinart non stick saute pan at Linens and Things in 2000 and I use it primarily for omeletes or scrambled eggs. But I’ve used it for just about everything else I needed a frying/saute pan for. I usually wash it by hand, but it has also been in the dishwasher several times over the years too. It still has retained its non stick properties, I don’t use metal utinsels in it, but it hasn’t been babied either. I don’t even know if they still make this pan, but I’d sure buy one again if I needed a replacement.
Eddie | ||
|
Post# 985375 , Reply# 32 3/5/2018 at 07:29 (2,243 days old) by dermacie (my forever home (Glenshaw, PA)) |
||
 | ||
| Post# 985713 , Reply# 33 3/7/2018 at 18:24 (2,240 days old) by man114 (Buffalo) | ||
|
If you plan to use it as instructed any of the waterless stuff. Lustre Craft, Vitacraft, etc. Had a lot of stuff and now 99% is vintage waterless, it’s heavier than all clad and cooks more evenly. | ||
|
Post# 985716 , Reply# 34 3/7/2018 at 18:56 (2,240 days old) by robbinsandmyers (Conn) |
||
I refuse to cook on anything with a toxic non stick surface. I have 9 Griswold vintage cast iron skillets I cook most things from breakfast to pasta sauces in or I use my vintage stainless Revere ware stuff. I wont use anything with a machine made coating. Same thing with fridge storage. Nothing plastic. Its all Vollrath stainless containers from the 50's that were my grandfathers or glass containers. Better safe than sorry.
| ||
| Forum Index: |
| Other Forums: |
|
|
|
|
|
Comes to the Rescue!
;){kind=link}
;){kind=link}