Advice on upgrading cookware
Sherri Bassner
2 years ago
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Big cookware upgrade questions
Comments (5)I've got two Henckels pieces. Love 'em. They're the most comfortable to use of all my stainless, do the job they're supposed to do, and the price ain't bad. I'll be adding more of them over time. Only drawback is that Henckels, proportionately, seems to have fewer pieces in open stock. And I don't like buying kits. I've got a 1-quart Simply Calphalon that I like. The handle design isn't quite as comfortable as the Henckels, IMO. But I wouldn't hesitate to buy more of this line. Based on a recent experience---which we've discussed in another thread---you couldn't give me any All-Clad. Their customer service seems to be non-existent....See MoreInduction Cookware Advice
Comments (5)Magafesa makes one. I've no idea what the quality is: http://www.amazon.com/Magefesa-Nonstick-Frittata-Skillet-Pan/dp/B005TK6I3O/ref=sr_1_8_m?s=home-garden&ie=UTF8&qid=1389364824&sr=1-8&keywords=magefesa But... if you use Marcella Hazan's stovetop/broiler method, all you need is a nonstick skillet. A lid helps. There's no flipping involved and you avoid buying a pan that's only good for one thing. For that, my recommendation would be either a Henckels Spirit frypan or a Lodge cast iron or carbon steel pan. My personal choice would be the carbon steel, because it's less fragile than nonstick and cast iron, but almost as nonstick as teflon. It also has a flared sidewall which makes it easier to slide food onto a plate. It does require seasoning (Lodge comes pre seasoned) but this can be done on your stovetop. Mine were seasoned on a radiant range, induction will work just as well. http://www.amazon.com/Spirit-Thermolon-Non-Stick-Skillet-Size/dp/B0056FTP2I/ref=sr_1_3_m?s=home-garden&ie=UTF8&qid=1389361874&sr=1-3&keywords=spirit+cookware http://www.lodgemfg.com/seasoned-cast-iron/skillet-L5SK3 http://www.lodgemfg.com/seasoned-carbon-steel/seasoned-steel-skillet-CRS8 I'd also note that my personal preference in carbon steel pans is deBuyer, from France. http://www.amazon.com/Buyer-Mineral-Pan-Fry/dp/B002LCTNW6/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1389362707&sr=1-6&keywords=debuyer+pan BTW - I love Vollrath Optio lids. They're inexpensive but quite well made, feeling like a heavy quality item....See MoreStainless Steel Cookware FEARS!! Need your advice!
Comments (24)You don't need Le Creuset for frittatas - get a frittata pan - an oven-safe 2-3-inch tall straight-sided pan with a cover. IMHO, the Le Creusets are best for slow-cooking stews and braises. If you are mainly a stove-top cook, SS-clad (not all-SS) pans (and the couple of nonsticks for eggs) are all you need. Here's a rundown of common types of cookware. As you see, SS is actually NOT a good heat conductor - that's why the expensive stuff is CLAD in SS but contains bottom and/or side layers of aluminum or copper: Aluminum Advantages excellent heat conductor relatively light in weight Disadvantages porous and relatively soft dents and scratches easily difficult to clean stains easily reacts to food oxidizes to a dull gray color warps easily requires a "nonstick" coating ---------------------- Stainless Steel Advantages extremely durable non porous, extremely hard smooth surface, easy to clean dent and scratch resistant does not react to foods easy to maintain mirror finish Disadvantages poor heat conductor ---------------------- Cast Iron Advantages relatively low cost holds heat longer Disadvantages extremely heavy rusts easily reacts to food ---------------------- Copper Advantages excellent heat conductor Disadvantages relatively high cost reacts to food (toxic with some foods) oxidizes, very difficult to maintain finish dents and scratches easily must be lined with tin, nickel, or stainless steel ---------------------- Enameled Steel Advantages colorful, fashionable Disadvantages very poor heat conductor chips easily rusts easily when chipped ---------------------- Carbon Steel Advantages low cost Disadvantages very poor heat conductor rusts easily ---------------------- Glass Advantages can be decorated or plain Disadvantages extremely poor heat conductor heat resistant if tempered...See MoreNew Cookware advice
Comments (7)I have induction. My main set is Tramontina TriPly Clad from Walmart, which I refer to as "fake All Clad." As mentioned in other threads, some people prefer it to All Clad because the handles are more comfortable. It is heavy. I also have an assortment of other pots from TJ Maxx and Marshalls, including Fissler, Simply Calphalon, Wolfgang Puck, Oneida Artisan non-stick, and TVS non-stick. I love them all. I almost got the Emeril at BB&B- it's very nice looking and has clear lids. Someone mentioned elsewhere that she has Cuisinart TriPly from Costco. I imagine it is similar to the Tramontina TriPly. Have you looked over at the Cookware Forum? There's not as much chatter there, but a search will turn up lots of good info....See MoreSherri Bassner
2 years agoSherri Bassner
2 years agoRachel
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