What are some good cookware you would recommend?

[intogamer]

ATOT, I want to start making the three standard meals: breakfast, lunch, and dinner. I am a beginner at all of this and am looking for recommendations on where to start off. I've been recommended using the Calaphon line for my needs. Hell, All these different types of Griddle, Omlette, Frying, Skillet Pans look the same for me. Can I just use one to for my everyday needs, or will I need invest in all of them? I'm not ready to shell out for a $600 cookware set anytime soon. Any ATOTers care to chime in into what to look into and possibly get? Non Stick, Stainless, or Hard Andozied? I'm looking to cooking the basics, speaking of basics, what are some basic stuff to cook, lol?

 

[deadlyapp]

I currently have a set of stainless ones with a non stick coating and love them, but you have to be gentle and expect the non stick to come off eventually.

A large saute pan can usually take care of most stuff, it's what I use the most out of my set.

 

[fuzzybabybunny]

Cast iron skillet and a small and large cast iron dutch oven. Really all you need for everything.

Non-stick, indestructible, great cooking properties, cheap.

 

[TastesLikeChicken]

I would recommend 4 basic pieces:

9" Saute pan, stainless, straight sides.

Omelette pan, aluminum or stainless, w/ non-stick coating.

Sauce pan, 4 - 6 qt. preferably stainless.

Stock pot, 8 - 12 qt., preferably stainless.

Having those basics will allow you to cook nearly any dish. A Dutch oven and a cast iron skillet are nice additions too, but not mandatory for someone just getting started.

If you want to find a good deal on cookware you might want to go to your local Marshall's and check out the clearance section. They often have Emerilware, Calphalon, and sometimes even All-Clad for a very reasonable price.

 

[sdifox]

wasn't there a thread on essential cookware?

ah, found it.

http://forums.anandtech.com/showthread.php?t=3208&highlight=essential+cookware

 

[sjwaste]

I would recommend 4 basic pieces:

9" Saute pan, stainless, straight sides.

Omelette pan, aluminum or stainless, w/ non-stick coating.

Sauce pan, 4 - 6 qt. preferably stainless.

Stock pot, 8 - 12 qt., preferably stainless.

Having those basics will allow you to cook nearly any dish. A Dutch oven and a cast iron skillet are nice additions too, but not mandatory for someone just getting started.

If you want to find a good deal on cookware you might want to go to your local Marshall's and check out the clearance section. They often have Emerilware, Calphalon, and sometimes even All-Clad for a very reasonable price.

This is a very good list. Even after years of cooking, 90% of what I use is the following:

3qt chef's pan, hard anodized (a chef's pan has sloping sides)
9" saute, hard anodized
large stock pot
12" skillet, cast iron

For the hard anodized, you don't necessarily need a name brand. Mine are Chef's Catalog Brand, since discontinued. Similar can be found from a restaurant supply or even TJ Maxx, Marshalls, etc, on discount. Make sure it's evenly thick (not just a thick base with thin sides). These are NOT non-stick, but they are stick resistant, and only get better with age.

For a stock pot, cheap is fine. Mine is the kind with a thick bottom and thinner sides.

Cast iron is easy. Lodge pre-seasoned from Amazon is good and cheap.

Beyond this, an enameled cast iron dutch oven is really nice, but I don't have one yet. Le Creuset is the defacto king, but very expensive. A non-stick skillet is good for eggs, omelets, and crepes. Buy a cheapo, like the grocery store kind, or similar. Replace as necessary - seriously, treat it as nearly disposable. Even the most expensive non-stick pans have their coating wear or scratch off, so don't worry about it, get a cheap one, and use all the metal utensils you want on it.

I prefer hard anodized to stainless and non-stick, but that's just a personal thing. I like the even heating of hard anodized and for me the release is a little better than stainless. However, mine are a bit older and very smooth from years of use. Hard anodized is a bit of a bitch when its new, but it will eventually comply.

If you want to use the dishwasher, go stainless. Hard anodized is generally not dishwasher safe. Same for cast iron.

 

[intogamer]

Thanks for the replies guys, these are the responses that I'm looking for. Also, what are some good knives to start with? Ginsu 14 piece stainless set?

 

[lxskllr]

I like Henkle knives. Anything from Germany should be good though. My favorite knives are a Henkle Japanese Chefs knife, a cheap Chinese, Chinese chefs knife(looks kind of like a cleaver), a Henkle paring knife, and an Alaskan ulu knife.

Edit:
btw, I use cast iron for almost everything. It's cheap, and it works great.

Edit2:
Don't forget the wok! Cheap to buy, and very useful.

 

[fuzzybabybunny]

The reason I recommended cast iron for everything is because I actually migrated from a whole set of high end tri-ply stainless cookware to just a cast iron pan and two dutch ovens.

Cast iron pan takes over the role of skillet, saute pan, and non-stick pan for eggs. And even a baking sheet for cookies, small pizzas, and broiled goods such as steak and fish.

Cast iron dutch ovens. Besides being able to roast, these can be used for soups, stews, and basically anything regular saucepans can be used for. A really small dutch oven can be used for boiling veggies, making rice, making mashed potatoes, etc. The bigger one can take the place of a crock pot and can be used for pot roast, baked chicken, larger main entree type stuff.

It's a little bit more inconvenient due to the weight and lack of regular long handles on the dutch ovens, but it's way cheaper. If you ever need to cook on a fire these will do just fine as well. Just throw them on there.

Knives... get a honing steel to keep your knife edges aligned and straight. A chef's knife, paring knife, and a couple regular steak knives (non-serrated edges) are all you need.

Other accessories include a good pair of welding gloves (better than regular oven mitts), a metal spatula, metal serving spoon, and a couple of tongs. Tongs are awesome. I like all metal because they don't flex at all, reducing the chances of you, say, flexing a plastic spatula and having it slip and flick crap all over your walls. And if you go with cast iron you can rub it all day with your metal utensils.

Barkeeper's friend for polishing and cleaning cookware.

 

[KillerCharlie]

Cast iron is okay, but sometimes you want to change the heat a lot and do it quickly. A pan with such massive heat capacity isn't very good for that.

 

[chuckywang]

I just bought this set:
http://www.sears.com/shc/s/p_10153_12605_00809581000P

 

[nageov3t]

Thanks for the replies guys, these are the responses that I'm looking for. Also, what are some good knives to start with? Ginsu 14 piece stainless set?

I use this for 90% of my cutting needs (the remaining 10% being when I use a paring knife for chopping small fruits/veggies or when I've got to skin a fish). one great knife > a mediocre knife set with half a dozen knives you'll never use

as far as cookware... I get by with a cheap non-stick pan from Ikea for most general cooking, a cast iron pan, a sauce pot, and a few calphalon baking sheets with ridges (I also have a wire rack insert). if you're cooking in quantities, but might consider a stockpot, and personally, when I'm just making soup or chili for 1-2 people, my sauce pot is fine.

the big thing with non-stick is to not wreck them by using abrasive utensils with them (ie: grating a metal fork against the surface when turning a piece of meat)

 

[intogamer]

I'm thinking about picking up the Lodge Logic 12" Pre-Seasoned Skillet first, as I don't think I can go wrong with spending $18 for it, compared to spending considerably more for additional items. My question is, should I go ahead and get the stainless utensils for it, or go with nylon ones if I get nonstick cookware in the future, or will I need to get both types down the road?

 

[Howard]

You'll want both

 

[fuzzybabybunny]

I'm thinking about picking up the Lodge Logic 12" Pre-Seasoned Skillet first, as I don't think I can go wrong with spending $18 for it, compared to spending considerably more for additional items. My question is, should I go ahead and get the stainless utensils for it, or go with nylon ones if I get nonstick cookware in the future, or will I need to get both types down the road?

You'll want both, but if you're getting the cast iron first get the stainless utensils. Again, I highly recommend tongs. Oftentimes they can replace your spatula for turning and mixing items inside the skillet, plus they can pick up things. Still need spatula for pancakes and eggs though.

 

[Born2bwire]

I would recommend 4 basic pieces:

9" Saute pan, stainless, straight sides.

Omelette pan, aluminum or stainless, w/ non-stick coating.

Sauce pan, 4 - 6 qt. preferably stainless.

Stock pot, 8 - 12 qt., preferably stainless.

Having those basics will allow you to cook nearly any dish. A Dutch oven and a cast iron skillet are nice additions too, but not mandatory for someone just getting started.

If you want to find a good deal on cookware you might want to go to your local Marshall's and check out the clearance section. They often have Emerilware, Calphalon, and sometimes even All-Clad for a very reasonable price.

I would say that a cast iron skillet would be good for anybody. It's versatile and everybody likes to at least do bacon and eggs.

Unless you're Communist. They don't like good things.

 

[intogamer]

From the Essential Cookware thread and through browsing, I have come across Oxo Stainless Steel turner and tongs for $10ea. Worthwhile to spend that much for utensils?

What about cutting boards? Silicone or Wood?

Born2bwire, the Communist will melt all the cookware in kitchenz, heh.

 

[SSSnail]

Asian, about 5'4, 110 lbs...

 

[intogamer]

Asian, about 5'4, 110 lbs...

Crap, what the hell am I doing in the kitchenz? FML

 

[dawp]

Asian female, about 5'4, 110 lbs...

fixed

 

[DT4K]

A non-stick skillet is good for eggs, omelets, and crepes. Buy a cheapo, like the grocery store kind, or similar. Replace as necessary - seriously, treat it as nearly disposable. Even the most expensive non-stick pans have their coating wear or scratch off, so don't worry about it, get a cheap one, and use all the metal utensils you want on it.

I disagree with this part.
If you buy high quality non-stick and treat it gently, it can last for years.

I bought a non-stick set from Costco with an 8", 10", and 12" skillet. I've been using the 12" pan at least 3 times a week for at least 3 years and it's still in great shape.

I do 90% of my cooking with 3 items.
12" non-stick skillet (for anything that sticks easily)
12" stainless saute pan (for anything that needs browned and/or is going to be deglazed)
Large stockpot (soups, pasta, anything that needs boiled)

 

[grrl]

No one has mentioned Farberware? The last I checked they still make very good aluminum-clad stainless steel stuff. My stuff is almost 20 years old and my parents' is 40!

 

[Farang]

I would recommend Calphalon. I have a Lodge dutch oven and while its fun to use, I find myself reaching for my Calphalon dutch oven more often. Its just easier. I wouldn't go for cast iron for your only pan. I think it has very specific uses (frying, high heat, etc.) but you don't want to deal with cast iron if you're just frying up an egg or some enchilada sauce or whatever. It becomes a hassle to take care of properly, especially when the alternative (Calphalon) is truely nonstick and gunk just falls off of it with no trouble.

 

[nageov3t]

From the Essential Cookware thread and through browsing, I have come across Oxo Stainless Steel turner and tongs for $10ea. Worthwhile to spend that much for utensils?

What about cutting boards? Silicone or Wood?

Born2bwire, the Communist will melt all the cookware in kitchenz, heh.

wood. less bacteria and easier on knives than anything like glass/plastic.

 

[lxskllr]

wood. less bacteria and easier on knives than anything like glass/plastic.

Yup, always choose wood. Ceramics dull knife blades, and with synthetics, bacteria gets in the cuts, and multiplies. Wood's naturally antimicrobial, so while the bacteria gets in it, it doesn't survive.