Author Topic: recommend some Pots and Pans  (Read 3604 times)

Offline euge

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Re: recommend some Pots and Pans
« Reply #30 on: January 24, 2014, 09:36:58 PM »
I have the 8" revereware skillet. One of my favorites. Great for eggs. After testing my stuff with a magnet a number of my crew wouldn't make the cut for induction. The revereware is one of them. :(
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline thebigbaker

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Re: recommend some Pots and Pans
« Reply #31 on: January 24, 2014, 10:04:25 PM »
I love cast iron and I have a bunch of different cast irons for my kitchen, camping to making jambalaya for 50 people.  I got rid of all my non stick skillets and now have a few ceramic skillets.

Like the ceramic Dutch oven, the ceramic skillets heat evenly and are non stick.  I actually like the ceramics better than stainless.
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Offline pinnah

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Re: recommend some Pots and Pans
« Reply #32 on: January 25, 2014, 07:44:31 AM »
Hey, thanks for all the excellent thoughts and recommendations!
It helped me clear up my perceived needs considerably.

I am going to simmer a bit, and give it some more thought. :)

Offline MDixon

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Re: recommend some Pots and Pans
« Reply #33 on: January 26, 2014, 03:47:49 PM »
I agree with Amanda, we what are you going to cook and what are you cooking on. IMO unless you are displaying them a set is a waste. Get what you need and will use.

We got a Martha Stewart anodized aluminum nonstick set from KMart before chick went to jail and I must say the set is awesome. It is getting a bit long in the tooth now and I don't know who has something similar but when they bite the dust I'll find a replacement for the pans we use day in and day out. I believe our favorite covered sauce pan was a wearever. Once it bit the dust we went to Amazon and ordered the exact same pan. You really can never go wrong with cast iron once it is seasoned.

One thing to think about is if you will put the pan into the oven. If so the handle must be able to handle the heat.

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Offline stevenb

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Re: recommend some Pots and Pans
« Reply #34 on: March 06, 2014, 12:29:26 PM »
I have the Emerilware set that is stainless with the heavy copper bottoms to conduct heat more efficiently and evenly.  I love them.  I've had them for 12 years and don't see getting another set anytime near.  For frying pans, I usually buy a triple set of the three different sizes with the non-stick Teflon coating.  The last set I got at Sam's Club and they've lasted about 10 years.  I use the pan, let it cool, then wipe it out with a paper towel.  Keeps the coating like new.
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Offline euge

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Re: recommend some Pots and Pans
« Reply #35 on: June 13, 2014, 07:20:54 PM »
Bought the 12" T-Fal skillet ($19- optimal technology) a couple weeks ago. Swore I'd never buy a nonstick but figured what the hay, I'd give one a try after reading on how to use and take care of one.

Manufacturer recommends lightly oiling before use, and it makes sense. They were never meant to be used without fats anyway AFAIK. Works like a charm for omelets, channa masala etc.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline HoosierBrew

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Re: recommend some Pots and Pans
« Reply #36 on: June 13, 2014, 07:25:59 PM »
Bought the 12" T-Fal skillet ($19- optimal technology) a couple weeks ago. Swore I'd never buy a nonstick but figured what the hay, I'd give one a try after reading on how to use and take care of one.

Manufacturer recommends lightly oiling before use, and it makes sense. They were never meant to be used without fats anyway AFAIK. Works like a charm for omelets, channa masala etc.

Yeah, I love my nonstick for omelets.  I'm pretty OCD about oiling/fat before using.
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Offline majorvices

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Re: recommend some Pots and Pans
« Reply #37 on: June 18, 2014, 06:02:39 AM »
I'll go back to the cast iron thoughts again. I almost exclusively use cast iron now. I even have a cast iron wok. The outlier is I have 2 ss stock pots that I use for boiling or sauces. And they can go in dishwasher.

There is nothing better than a nice, seasoned non-stick cast iron surface.
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Offline morticaixavier

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Re: recommend some Pots and Pans
« Reply #38 on: June 18, 2014, 07:46:48 AM »
I'll go back to the cast iron thoughts again. I almost exclusively use cast iron now. I even have a cast iron wok. The outlier is I have 2 ss stock pots that I use for boiling or sauces. And they can go in dishwasher.

There is nothing better than a nice, seasoned non-stick cast iron surface.

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Offline dkfick

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Re: recommend some Pots and Pans
« Reply #39 on: June 18, 2014, 07:50:33 AM »
That company that was at the NHC with the finned pots... they also have pans etc... if you have a gas stove... Obviously I have no idea how evenly they heat.. but in theory it should be pretty even and pretty efficient.
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Offline euge

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Re: recommend some Pots and Pans
« Reply #40 on: June 18, 2014, 08:27:28 AM »
I'd say cast iron is pretty nifty but not for all applications. The same goes for non-stick technology.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline jeffy

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Re: recommend some Pots and Pans
« Reply #41 on: June 18, 2014, 10:11:00 AM »
That company that was at the NHC with the finned pots... they also have pans etc... if you have a gas stove... Obviously I have no idea how evenly they heat.. but in theory it should be pretty even and pretty efficient.

I talked to that guy.  Evidently they are really efficient.
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Offline Steve in TX

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Re: recommend some Pots and Pans
« Reply #42 on: June 18, 2014, 10:31:35 AM »

I'd say cast iron is pretty nifty but not for all applications. The same goes for non-stick technology.

Yep. I love my cast iron, but stainless is the best option when it comes to getting a quality sear on a price of fish.

Offline HoosierBrew

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Re: recommend some Pots and Pans
« Reply #43 on: June 18, 2014, 10:50:43 AM »

I'd say cast iron is pretty nifty but not for all applications. The same goes for non-stick technology.

Yep. I love my cast iron, but stainless is the best option when it comes to getting a quality sear on a price of fish.

I don't know, I can get a pretty mean sear in my cast iron.
Jon H.

Offline euge

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Re: recommend some Pots and Pans
« Reply #44 on: June 18, 2014, 10:57:47 AM »
I'd rather do a steak or piece of salmon in cast-iron and get that crusty exterior. An omelet or crepe in a nonstick pan when you want to minimize the maillard reaction.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman