• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

For all you chefs...

HardcoreRobot

HardcoreRobot

Lifer
Are they all created equal? I am not familiar with brands... Where is the best place to get one? Anything likely to be local?
TIA
 
Le Creuset is the best in cast iron--it's enameled, which makes it easier to work with than traditional cast iron (you don't need to weather or oil it). It distributes heat more evenly than any other cast iron cookware I've used and retains heat well (which is what you're shooting for if you're using cast iron). Pricey though, although if you buy one it'll probably be the last pot you ever need to buy.
 
Originally posted by: DingDingDao
Le Creuset is the best in cast iron--it's enameled, which makes it easier to work with than traditional cast iron (you don't need to weather or oil it). It distributes heat more evenly than any other cast iron cookware I've used and retains heat well (which is what you're shooting for if you're using cast iron). Pricey though, although if you buy one it'll probably be the last pot you ever need to buy.
Click to expand...
Best place to buy? Online? Any other :thumbsup: for this brand? This sounds like just what Im looking for 🙂
 
I would guess that don't really have to worry about quality when it comes to cast iron cookware. Unlike stainless steel cookware (which has layers of different materials to make it distribute heat better) all cast iron cookware is pretty much the same.

What are you going to use a cast iron pot for? I use my cast iron skillet all the time, but I think a pot would just be overkill.
 
lol, i dont really know what i am doing! i like to cook BIG pots of chili, and jambalaya and other stuff. i just moved into a place with a gas stove. the cookware there is pretty thin? so it seems like its not heating up / retaining heat as much as i would like. im not really sure if cast iron suits my needs, and now that i see its 100+ i better make sure thats what i want 🙂
 
Originally posted by: ggnl
I would guess that don't really have to worry about quality when it comes to cast iron cookware. Unlike stainless steel cookware (which has layers of different materials to make it distribute heat better) all cast iron cookware is pretty much the same.

What are you going to use a cast iron pot for? I use my cast iron skillet all the time, but I think a pot would just be overkill.
Click to expand...

I have to respectfully disagree with your post. Cast iron is not simply just cast iron. There are different casting techniques, not to mention iron sources, that can vastly affect the quality of a pot. If you have poor casting or uneven density in your iron, you'll end up with hot and cold spots in your pot, which will more likely than not result in uneven cooking.

And stainless steel cookware is something that every chef worth his salt will spit on. Aluminum and copper are the only two materials worth considering, because they conduct heat better and more evenly than any steel pan can. If you have the money and the willingness to take care of it, copper pans are unmatched for their heat conductivity and distribution. All-clad (tops in the biz) uses an aluminum-copper-aluminum sandwich to make their pans more durable (copper tends to wear pretty quickly).

OP, if you have the money to spend, invest in higher quality cookware. It'll cost you more now, but I promise, you'll be happier. Better cooking, longer lasting--if you purchase carefully, your cookware can last you a lifetime.
 
Originally posted by: HardcoreRobot
lol, i dont really know what i am doing! i like to cook BIG pots of chili, and jambalaya and other stuff. i just moved into a place with a gas stove. the cookware there is pretty thin? so it seems like its not heating up / retaining heat as much as i would like. im not really sure if cast iron suits my needs, and now that i see its 100+ i better make sure thats what i want 🙂
Click to expand...

If you're making things that require slow cooking, cast iron works really well. It retains heat for much longer than a comparable aluminum pot. For faster cooking (stir fry, meats, fish, vegetables), an aluminum/copper pan will work well. It conducts heat better, which means it will heat up faster, but it will also cool down faster, so it's more apropos for quick cooking (<30 min).
 
I am not opposed to spending a large wad assuming it will last forever. Any preferred retailers? I can make do using the current pots and pans for the other stuff I cook, but my new place (moved in with roommates) doesnt have a big pot, so if Im gonna buy one Im going to do it right.
 
Originally posted by: HardcoreRobot
I am not opposed to spending a large wad assuming it will last forever. Any preferred retailers?
Click to expand...

The retailer really isn't that important. Choose a good brand of cookware, and find the best price you can. Some retailers:

Cooking.com
Sur la Table
Crate &amp; Barrel
Williams Sonoma

Brands I'd choose:
All-Clad (I have several of these, and they're unbelievable--best investment I ever made)
Le Creuset (have a casserole and a large pot--great for baking and slow-cooking)

A little off-topic, but still on the subject of cooking-->knives:
Henckels (4 or 5 star lines) --> own a chef's knife, paring knife, bread knife -- good quality, but dulls fairly quickly
Global --> really expensive, but also REALLY good
Kyocera --> their ceramic knives are insanely sharp and pretty much never require sharpening, but they're also really, really light and can be difficult to handle if you're used to a heavier knife

Sorry, I digress. Happy cooking.
 
thank you i really appreciate the help. now i just gotta figure out how big i wanna go! hmmm ~$250 for the 12L?! i wish they had the bigger sizes in colors other than volcano...

i had better stick to dull knives or i wont have any fingers left to cook with...
 
Originally posted by: HardcoreRobot
thank you i really appreciate the help. now i just gotta figure out how big i wanna go! hmmm ~$250 for the 12L?! i wish they had the bigger sizes in colors other than volcano...

i had better stick to dull knives or i wont have any fingers left to cook with...
Click to expand...

Actually, it's dull knives that are dangerous. Dull knives slip on food and behave unpredicatably. A sharp knife (when properly handled) will do exactly what you want it to, without slipping or sliding past stuff (like tomatos, for example).
 
Le Creuset is the best in cast iron--it's enameled, which makes it easier to work with than traditional cast iron (you don't need to weather or oil it). It distributes heat more evenly than any other cast iron cookware I've used and retains heat well (which is what you're shooting for if you're using cast iron). Pricey though, although if you buy one it'll probably be the last pot you ever need to buy.
Click to expand...

Here here for Le creuset. I have a couple that have been in use for probably over 20 years - I love to cook with them!

As for the knife discussion, spend the money early, and get a good set of Henckels or Wustof and you will have a set that can last you forever! that's what's in my kitchen. enjoy!
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top