The hunt for Cookware

[Turin39789]

I like to cook. We just got married and I think we're going to be getting some decent cookware.

When we walked through Bed Bath and Beyond at registry time, we ended up choosing Calphalon One.

We also registered for some very nice locally made stoneware dishes, and these ate up a lot of our gift money, and we ended up not getting any of the Calphalon.

We do however have several GC's to BBB, and some returns for credit.

My mother, a dealshopper picked up a clearanse 10 piece set of their simply calphalon line, because it was so much more affordable.

Do I stick with the Simply Calphalon? return it and go with Calphalon One? Should I be looking at one of the other lines they offer at BBB?

I'm not a super-chef. I've been having most fun just baking things lately, because on my time schedule it's easy to throw a glass 9x13 pan full of chicken or pork into the oven and have the cooking done for the week. I do most of my skillet cooking in a lodge logic cast iron skillet. Obviously you can spend $5000 on a set of sweet cookware, but that's not in my budget, I'm just trying to decide on what is the best value in the sub 1k range.

Thx.

 

[ElFenix]

Howard in 3... 2...

 

[dougp]

Simply Calphalon is the stainless steel set, right?

That's what I have, and I love it ... I'm still trying to adjust to the temperature stuff, and damn making omelets in a SS pan is weird, but everything else seems easier to cook.

 

[Kirby]

You just got married and you're worried about cookware? What did you marry her for?

 

[LS21]

get thick stainless steel cookware that is multi-layered all through the cookware insetad of just the core.. i dont care so much for brand names

 

[Turin39789]

Originally posted by: dreadpiratedoug
Simply Calphalon is the stainless steel set, right?

That's what I have, and I love it ... I'm still trying to adjust to the temperature stuff, and damn making omelets in a SS pan is weird, but everything else seems easier to cook.

No I think it's their non-stick anodized

http://www.bedbathandbeyond.co...=-1&SKU=115218&RN=398&

Their SS is Calphalon Contemporary

http://www.bedbathandbeyond.co...m=-1&SKU=105989&RN=397

I'd registered for Calphalon One, their better anodozied aluminum

http://www.bedbathandbeyond.co...=-1&SKU=105014&RN=399&

 

[fuzzybabybunny]

http://forums.anandtech.com/me...ey=y&keyword1=cookware

For the bulk of your cooking I would use stainless and cast iron because they will last forever and are impervious to pretty much everything. Get one non-stick fry pan for eggs and stuff that stick easily.

Definitely go out and feel the handles. If a handle is too rounded and cylindrical, it may feel great in the hand, but when you're holding the cookware sideways to pour things, that smooth cylindrical handle is going to twist in your hand, making it hard to pour. Case in point are the Henckels Classic Clad:

http://www.cutleryandmore.com/henckels-cookware.htm

The handles are really comfortable, but they are a pain to pour with.

The flatter handles that you see on ones like All Clad and Cuisinart are not as comfortable, but they provide a better grip.

 

[LS21]

since i bought one of these chef's pan ive pretty much stopped using anythign else

http://www.amazon.com/Calphalo...&qid=1225126229&sr=1-2

well.. my enameled dutch oven gets a lot of use... but this pan is good for sauces, i boil single-serving pasta in it, its wide enough for 1-person saute... its realy all-around

 

[Tiamat]

10" cast iron skillet is a need.

 

[silverpig]

We got the Calphalon One set for our wedding a little over a year ago.

Calphalon One 10 pc set

In general we are very happy with it. We cook a lot as well and use all of the pots all the time. The pans are great too, but aren't non-stick like they advertise. It's less sticky than stainless steel surfaces, and when oiled are about the same as a well seasoned cast-iron pan, but they're not teflon.

I don't really use the 11-in chef's skillet much, but I did make a pasta sauce in it last night so I do find some use for it.

When we ordered this set it came with a flat-bottomed wok type of pan as well, and an 8" very low profile nonstick (real non stick) crepe pan which we use often as well.

We have since added a griddle and a square grill pan, both non-stick.

My only main gripe is when cooking with oil at high temperatures, the pans get oil charred onto them quite easily it seems. This oil is very very difficult to get off. I know the same thing happens with stainless steel surfaces, but just don't expect your cookware to stay perfectly clean forever.

I also have a couple of glazed cast iron dishes for the oven which are great from le cuistot, and 2 el-cheapo cast-iron pans that I've seasoned for doing steaks in the oven.

The only thing I really want to add at this point is a really nice tin-lined copper fry pan and I should be set.

 

[DisgruntledVirus]

In the sub-1k range you can pick up just about any of the "prosumer" stuff. High end All-Clad? Check. High end just about any of the "well known" stuff? Check.

That being said, check out Williams Sonoma. I am a fan of stainless steel personally (I want copper ones, but out of the price range) with a nice solid plate on the bottom (copper core is "better", but more expensive than alum).

If you want to get some from BBB (not a huge fan, but hey you have GC's there ), then the Calphalon stainless steel is what I would pick up. I avoid coated pans at all costs, because their coatings like to flake among other issues. Stainless steel+olive oil gives food some great flavors .

 

[timswim78]

I've been replacing all of our stuff with only clad pots and pans. I feel like everything else is a waste of money.

We have some all-clad, which is very nice, but it is also expensive. I've also purchased some less expensive clad stuff (names escape me now), and they have been great for cooking, but they discolor quickly (remedied with bartender's helpder).

 

[Chryso]

If you like stainless then check out a local restaurant supply store.

 

[sdifox]

http://www.amazon.com/Calphalo...&qid=1225129333&sr=8-1

I like them, especially the big 7 quart casserole. I use it for stir fry since it can hold more heat and has larger volume

Foe clean up just soak in warm soapy for like 10 min, comes off quite clean with a scotch-brite sponge.

 

[keird]

Originally posted by: Turin39789
I do most of my skillet cooking in a lodge logic cast iron skillet.

What's the problem? Properly maintained and seasoned cast iron is pretty damn good and lasts for generations. I've burned steel and aluminium, and melted copper too. Being able to re-season cookware rather than chucking it in the trash has a certain value.

 

[JDub02]

I went the Sam's Club route, because they were alot cheaper for the same/comparable product. I have their Members Mark stainless steel set which is multi-layered on the bottom and sides, instead of just the bottom, like most. Then added a couple aluminum non-stick skillets for eggs and fish.

My brother has the Members Mark aluminum non-stick and really likes them. The only reason I didn't go that route was because I wanted SS pots.

Calphalon stuff is really nice. Just overpriced, IMO, as is everything else in LnT and BB&B.

 

[fuzzybabybunny]

Originally posted by: JDub02
I went the Sam's Club route, because they were alot cheaper for the same/comparable product. I have their Members Mark stainless steel set which is multi-layered on the bottom and sides, instead of just the bottom, like most. Then added a couple aluminum non-stick skillets for eggs and fish.

My brother has the Members Mark aluminum non-stick and really likes them. The only reason I didn't go that route was because I wanted SS pots.

Calphalon stuff is really nice. Just overpriced, IMO, as is everything else in LnT and BB&B.

Sam's Club and Costco are good places to go for cheap but quality tri-ply, multilayered cookware. However, there are a few issues:

1. You have to buy it in the set, so you have no choice on specific cookware.

2. Stock depends on the store and the time. My Sam's Club used to carry the tri-ply Kirkland stuff, but now they only carry the Wolfgang Puck stuff, which is multilayered only on the bottom and not the sides. From most reviews the WP are still pretty good though.

 

[sdifox]

Originally posted by: fuzzybabybunny

Originally posted by: JDub02
I went the Sam's Club route, because they were alot cheaper for the same/comparable product. I have their Members Mark stainless steel set which is multi-layered on the bottom and sides, instead of just the bottom, like most. Then added a couple aluminum non-stick skillets for eggs and fish.

My brother has the Members Mark aluminum non-stick and really likes them. The only reason I didn't go that route was because I wanted SS pots.

Calphalon stuff is really nice. Just overpriced, IMO, as is everything else in LnT and BB&B.

Sam's Club and Costco are good places to go for cheap but quality tri-ply, multilayered cookware. However, there are a few issues:

1. You have to buy it in the set, so you have no choice on specific cookware.

2. Stock depends on the store and the time. My Sam's Club used to carry the tri-ply Kirkland stuff, but now they only carry the Wolfgang Puck stuff, which is multilayered only on the bottom and not the sides. From most reviews the WP are still pretty good though.

Maybe because Kirkland is a Costco store brand?

is it this one? Cookware

 

[Vincent]

I would follow Mark Bittman's recommendations:

http://www.nytimes.com/2007/05/09/dining/09mini.html

 

[SphinxnihpS]

I have a full set of All-Clad copper core, a couple of cast iron skillets, several pieces of Le Crocet enamel coated cast iron, and a huge aluminum cauldron for gumbo, deep frying turkeys, and degreasing engine parts. Everyuonce in a while I get a cheapo teflon skillet to use until it starts to peel.

With the exception of the coated stuff, I will never buy cookware again because everything I have is indestructible, so the investment, which came over time, was well worth it imo.

 

[Howard]

Originally posted by: ElFenix
Howard in 3... 2...

no time right now lol

but, see sig

 

[Howard]

Roasting pan
Doesn't have to be this one, nor does it have to be from Amazon, but make sure it's steel or stainless steel, and not non-stick. Also you want sturdy handles that project vertically and not outward (generally means a stronger attachment and better grip)

Sauté pan
Disc bottom is preferred, fully clad not necessary, stainless is better for acidic foods

Sauciér
Fully clad is preferred, the wider the bottom radius (or corner roundedness) the better - and get a nice whisk to use with this. I like a whisk with a sealed ferrule (where all the wires come out) so food can't get trapped. Like this though this might work well for other tasks.

Aluminum or stainless stock pot, does not need to be clad (do not cook acidic foods in aluminum, nor cook or store acidic foods in anodized aluminum for long periods of time)

Assortment of sauce pans, disc bottom is preferred, fully clad not necessary

Follow FBB's advice with the handles (riveted tend to be stronger than welded but it's not always true)

almost all aluminum fry pans warp, so don't spend too much on them - non-stick aluminum skillets are a dime a dozen anyway