Seeking input on cookware (pots/pans)

Epicurean Exploits - Food and Recipes
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So I’m not nearly as big a snob as many of you probably are in terms of cookware. My trusty Circulon Professional stuff has been doing just fine for me but at this point the large skillet is pretty trashed (warped and sticky), one of the saucepans has been dropped and is bent so the lid doesn’t fit, the large sautee pan isn’t so non stick any more, the small skillet is headed the way of the large, you get the idea. BUT, I actually have been really happy with this set and it is going on 10 years of daily abuse!

That said, I don’t like the looks of the current Circulon stuff, I’m not so into Calphalon… what do folks recommend in the way of non-stick cookware? What do people think of Berndes (received one recco for those). The things I care about are:
-No plastic handles, preferably steel
-Heaviest skillets possible
-Good sized pieces (no 8"/10" skillet, 1.5/2 qt pot sets)

Does anyone here cook primarily with cast iron skillets? The thought is tempting me…

I might also look at a stainless/copper set or a few pieces to accompany… beyond All-Clad, what is recommended? I recall several years ago having a French brand recommended to me as being essentially the French equivalent of AllClad for about 60% the price, though the Euro vs. US$ might have flipped that equation on it’s head.

Thanks in advance…

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Josh,
the french brand you are thinking of might be Bourgeat. Excellent quality stuff.

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Thx for the tip Suzanne.

I’m thinking that since the dire need is to replace the large skillet I’ll get a couple of different ones so that when the time comes to replace more I’ll know which route I want to go… maybe get a copper/stainless skillet and an enameled cast iron one…

Another question – any thoughts on Scanpan for a nonstick skillet?

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i certainly wouldn’t expect the copper/stainless skillet to be non-stick, and the enameled cast iron will only take non-stick so far …

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Brian, I am well aware!

A lot of the cooking we do is pretty well suited to non stick but I’ve been mulling over giving the other options a shot, they are certainly more durable, before even debating the merits of the health concerns of aluminum and non-stick coatings.

Maybe the solution is a better non stick pan, a stainless and an iron, and see which one we end up using the most…

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if your cooking habits are like mine, you’ll end-up using the non-stick the most … but that non-stick just won’t cut it when the job calls for a stainless or cast iron – i think that’s especially true for the cast iron jobs.

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I have a monstrous cast iron skillet that doesn’t see a lot of use due to its sheer unwieldiness, and a cast iron grill pan that sees a ton of use, until I started thinking about replacing my larger skillet today, it didn’t occur to me that I could cook a lot more in cast iron…

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for the same reason you cite, i don’t use my cast iron very often, either … but i feel like it’s a must have for those times i do use it.

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Surely someone other than Brian has opinions!!!

What do people think of Scanpan or Berndes for non stick?

All Clad vs. Bourgeat vs. Mauviel for copper/stainless?

What about copper/tin?

What about enameled cast iron (Le Creuset)?

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My GF (self-taught chef) really likes Demeyere Cookware:

http://www.demeyere-cookware.com/" onclick="window.open(this.href);return false;

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I like All-Clad and Le Creuset. For All-Clad, I have mostly LTD and Master Chef (now MC2) and a couple of the SS pans. The aluminum in the LTD and MC is much thicker (about 1.5 x or so) than in the stainless steel, and I think that makes for a better-cooking pan. But the SS is magnetic, so it can be used on a induction cooktop, whereas the LTD and MC cannot.

At any rate, this place http://www.cookwarenmore.com/" onclick="window.open(this.href);return false; has good prices on “irregular” All-Clad, and if memory serves they have extra discounts periodically… the prices on LTD are very good currently. I’ve never ordered from them (have been accumulating All-Clad for over twenty years and have trouble housing what’s already here), but if memory serves the link was originally posted on TOWB by David K. of Chicago and he said any flaws were cosmetic and trivial.

Beyond All-Clad, I recall looking at pans in Ikea and the stockpots seemed well-made and well-priced. They are stainless with really thick aluminum bottoms. Amazon has good deals on cookware occasionally (e.g. 4.5 qt Le Creuset Marmite for $40), as does Costco… I picked up a really well-made stainless steel 6-egg “poacher” for $15 there (Tramontina from Brazil… hesitated on their $20 anodized 16" paella pan and they were gone a few days later).

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I think enameled cast iron is the way to go for braising (either in the oven or stove top). I have a large dutch oven that is enamaled cast iron and I love it. Works great when searing meats on the stove top, then I build the sauce, put the meat back in and pop it into the oven for a low , slow cook.

I don’t really have an opinion on fry/saute pans because I just haven’t found anything that I’ve fallen in love with yet. I’ve tried stainless steel and I’m not crazy about it (although I love it for sauce pans). I think anodized it the best but I can’t say I’m stuck on any one brand.

Andy

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I’ve been very pleased with the Calphalon Tri-Ply Stainless and the Cuisinart Multi-Clad Pro lines. They’re both the same kind of construction as All-Clad (stainless-aluminum sandwich) but are much more comfortable to hold because of the handle design. You can get skillets in both lines that are non-stick or not They’re also considerably less expensive than All-Clad.

Beware - both companies also make a line that only has the sandwich on the bottom. Fine for a stock pot, not so good for everything else.

I also own one cast iron skillet and one Le Creuset Dutch oven (8-quart).

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We also have the Cuisinart MCPL set and a set of Le Creuset dutch oven/pots. I can’t see ever needing anything else.

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I have mostly All Clad and love them. Plus a couple pieces of misc Le Creuset and several restaurant catering size pots/pans and more misc restaurant pieces from when I was catering. I like the All clad best.
The only really heavy fry pan I have is the one I use [smack.gif] on Randy’s noggin’ [give_heart.gif]

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Your GF has really good taste – in stainless cookware, at least. Very attractive stuff.

I personally have mostly All-Clad stainless commercial cookware. We have a number of iterations of stainless stuff from earlier in life, but it’s all in the basement and never gets used. Good stainless is much better, and easier to clean well IMHO than non-stick. I have a bunch of Le Creuset stuff as well for low-heat and oven cooking. It’s good stuff.

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Anyone ever use a Le Creuset skillet? I’m very tempted to try one of these:

http://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B00005QFNZ/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1244858499&sr=8-1" onclick="window.open(this.href);return false;

The more I think about it, I will likely get a high quality stainless skillet, a Le Creuset, and a high quality non-stick, and we’ll just see what we end up loving!

Still interested in opinions on Berndes and Scanpan if anyone has any experience w/ those two.

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The only non stick I still use is Calphalon One. Hard to find these days since being replaced with the ‘green’ next gen ones which I hate.
I use copper stainless for the non-non stick stuff. I love them. Made by Bekka.

I figure the non stickes should serve me for two years or so before replacing. I don’t plan on replacing my Bekkas for a while.
Here’s one I use quite a bit:

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Yes, we have the LC skillet. It is perfect for thick omlets. I love it.