93 replies to this topic

[Eyeage]

Also, let me ask another question. A couple have suggested the smart oven. What advantage does a toaster oven have that I'm not aware of? Thanks. :)

[Eyeage]

They often ignore the coupon restrictions.

I assumed this was done by the system. Thank you for this! The brick and mortar only have wusthof, zwilling, and calphalon knives to test. The rest are online. I'll have to go to another store to "feel" these knives, but I'm willing to do some legwork.

[mgaretz]

Also, let me ask another question. A couple have suggested the smart oven. What advantage does a toaster oven have that I'm not aware of? Thanks. :)

It works great and is very versatile. Preheats much faster than my full size gas oven, which I hardly ever use anymore. Search for it here and you'll find a full thread on it.

Be sure to get the big one.

Edited by mgaretz, 26 August 2012 - 08:06 AM.

[nibor]

This may seem like a no-brainer to experienced cooks, but I need to ask it anyway. It's regarding the cookware set.

Out of:
8-in. Omelette Pan
10-in. Omelette Pan
12-in. Omelette Pan
1.5-qt. Covered Sauce Pan
2.5-qt. Covered Sauce Pan
3-qt. Covered Saute Pan
3-qt. Covered Chef's Pan
6-qt. Covered Stockpot Feature
12-in Covered Everyday pan

What of those would I use? What wouldn't I?

I got a set like that when I got married, and most of the pieces just cluttered up my kitchen until I finally hauled them off to Goodwill. What you REALLY need will depend on what you like to cook, how elaborate your projects are, how many people you will be cooking for, etc. That information will be revealed to you as time goes on. People are trying to steer you towards buying high-quality basic items that most cooks actually use.

[Eyeage]

I got a set like that when I got married, and most of the pieces just cluttered up my kitchen until I finally hauled them off to Goodwill. What you REALLY need will depend on what you like to cook, how elaborate your projects are, how many people you will be cooking for, etc. That information will be revealed to you as time goes on. People are trying to steer you towards buying high-quality basic items that most cooks actually use.

I'm trying to get to the bottom of what I "need". I have a large kitchen, things won't get cluttered. I cook primarily for two, but we have friends over for dinner. Again, I've made due with what I have for years, and rarely is there a complaint about my food. I'm just trying to see what people think the most important items to upgrade are. That seems to have been lost in the ramble.

At this point I'm about to let the wife go crazy with the terrible window treatments BBB has and wave goodbye to the idea of upgrading the kitchen. Seems like my question has gone awry.

Edited by Eyeage, 26 August 2012 - 08:24 AM.

[Mjx]

. . . .

Out of:
8-in. Omelette Pan
10-in. Omelette Pan
12-in. Omelette Pan
1.5-qt. Covered Sauce Pan
2.5-qt. Covered Sauce Pan
3-qt. Covered Saute Pan
3-qt. Covered Chef's Pan
6-qt. Covered Stockpot Feature
12-in Covered Everyday pan

What of those would I use? What wouldn't I? What of those pieces should be replaced with something else? The reason I ask is a fairly simple one, and based on a post above "if you get the set for the same price as the pieces you need, then it's a good idea". I know the prices of each of the items in the set. So this is my, litmus test of sorts.

Based on previous responses, I need:
CI skillet
Dutch Oven
1 non-stick pan

. . . .

Research is great. My boyfriend and I spend absurd amounts of time trying to determine what is 'perfect' for our needs (the previously mentioned Dutch oven was a major bargain, and I stood there in the shop, clutching it, while my boyfriend compared prices online, and we debated how much we'd actually use it); we spend substantial portions of our holidays in cookware shops, and return home with things no sane person would try to stuff into a plane carryon.

The posts and pans: Of what you have, what do you use a lot now? If you never use something, it probably isn't worth upgrading. If you use something a lot, and it works fine, stick with what you have, and look to upgrade elsewhere.

Is there an expiry date on that certificate? If you have the time, allow yourself it.

Do you tend to make a lot of big batches of food, and freeze/refrigerate for upcoming days?
Do you make small, on the spot things? How big are the burners on your stove?
Are there certain kinds of things you really enjoy?
Your requirements and tastes are certainly going to evolve, but they're not going to change altogether, so where you are now can tell you some important things about what you'll find useful in the future.

Especially when it comes to saute pans, there's a good chance you won't need more than one, but your standard batch size should direct your decision about which size to get. It's never occurred to me to get an omelette pan, but we never seem to need one; a skillet is a good idea, since it's versatile, and you can use it for omelettes, too. I don't care for non-stick pans, and never seem to miss having one, regardless of what I make in a pan.

A stockpot is great if you actually make stock, or steamed puddings, or batches of soup that are big enough to fill the pot. I use one quite often but this doesn't make it a 'must' for everyone.

Not sure what an 'everyday pan' is, but it sounds like the sort of things that's supposed to be useful for everything, but ends up being sort of inefficient at everything.

[mgaretz]

Mjx hit a good point about freezing and reminded me that I would add one of the higher end FoodSaver vacuum sealers to the list.

[Eyeage]

I make soups, chili, etc. I make stir-fry. I make eggs. I make sauces. I make pizza (I am very particular about pizza). I make chicken, pork, beef, fish, etc in a number of ways, and I'm always looking for new recipes to try. I bake a lot (and our bake ware is adequate).

I have 3 different sizes of burners on my stove. small, medium, large, and Large/small combo.

What I use now, skillets, stockpot, sauce pans. I have about 15 different pieces cookware for the stove, and use all of them at one time or another. Depending on what I'm making and the size of what I'm making (I cook for 1-8 people depending on the day).

That said, I'd love to have cookware I can take from the stove and plop in the oven. This is something that is a must from my new items (at least one or two of them).

I'd like an attractive set of pans too, we have a really nice kitchen, with wal-mart tools (half my handles wobble, etc). I hate cooking when guests are over because of this.

[Eyeage]

We have a food saver. I hunt, and do most of the processing myself.

[Eyeage]

I have nice processing knives too, rather, they're sharp. They aren't pretty. Definitely not something I would use in my kitchen for several reasons.

Wanted to address that question before it was posed.

Edited by Eyeage, 26 August 2012 - 09:17 AM.

[Panaderia Canadiense]

I'm surprised that nobody here has mentioned cast-iron cookware. If you can get your paws on even one pan and then take care of it, it's good for a lifetime of largely hassle-free cooking no matter what level you're at. A basic 12" cast iron skillet with a lid (even if you buy the lid separately) is crazy versatile and can be used in place of more than half of the pans you've listed above.

I'm a pastry chef professionally, which for me at least means that in the dinner arena I'm all about basic, easy, fast, and tasty meals. So, while I have about 200 cake pans of varying sizes and compositions in the bakery, I have only two pans in my kitchen: a 12" cast iron skillet with a lid, and an 8" round-bottomed drop-forged iron pan that I use as a wok. You can have them when you pry them from my cold dead hands - almost everything else in the dinner kitchen is dispensable.

Edited to clarify what types of pan I'm talking about.

Edited by Panaderia Canadiense, 26 August 2012 - 09:54 AM.

[Eyeage]

Actually cast iron has been suggested several times. It's on my list :)

[gfweb]

Also, let me ask another question. A couple have suggested the smart oven. What advantage does a toaster oven have that I'm not aware of? Thanks. :)

I have one and loove it. It isn't really a toaster oven, it is a tabletop convection oven that toasts beautifully.

It is faster to heat than my oven, Has perfectly calibrated temps. Doesn't heat up the kitchen. Will cook medium sized baking pans- plenty big enough for say, scallopped potatoes to serve 4. Great for cookies, corn bread etc etc.

There are two sizes. Get the bigger one.

[dcarch]

Sous vide cooker.

Bread machine.

Waffle iron.

Toaster oven with convection and Rotisseries features.

Instant read thermometer.

Pasta machine.

Large end-grain cutting board.

dcarch

Edited by dcarch, 26 August 2012 - 11:39 AM.

[weinoo]

I think the 2 most important knives are a chef's knife and a paring knife. Then, a good bread knife. BB&B's knife selections are fairly limited.

A ceramic or smooth steel is a necessity with knives and a way to sharpen them. A knife block to store them (or a magnet, etc.) and an excellent cutting board will last forever. This is a beaut but it would be nicer if they had a 2" thick one.

I'd get a good set of whisks (Rosle or OXO) and whatever OXO and Kuhn Rikon things you need; peelers, lemon squeezer, etc.

A set of Le Crueset silicon spatulas.

A Kitchen Aid or Breville stick blender.

Capresso water kettle.

Zojirushi 10-cup rice cooker.

The top of the line T-Fal nonstick pans are great and will last a while before you need new ones. Don't spend more on nonstick than this - they are basically all throw away at some point. You can get an 8", 10" and 12" pan for $50.

I'm not a big fan of the current All-Clad stuff. Not as good as it used to be.

This Mauviel roasting pan is gorgeous (but may not be included in the offers). They do carry some Sitram stuff as well as some other Mauviel.

Silpats.

Lodge cast iron stuff is inexpensive and will last forever.

A couple dozen flour sack kitchen towels.

Microplane.

OXO Food Mill.

[gdenby]

"What I use now, skillets, stockpot, sauce pans."

There's your answer. If BB&B will let you, get the best you can of each one. If you can't, the All-Clad set is functional and beautiful.

+2 about getting your hand on whatever knife you want to buy. I'm just a home cook, too, sometimes feeding 12. Sometimes more. The amount of time spent slicing, dicing, carving, etc is significant. A balance between the blade and the handle that does not feel good to you will make cooking a chore. And a poor "fit and finish," where the various parts do not meet smoothly will render even a good blade clumsy.

NY Times columnist Mark Bittman had an article some time ago that was useful. It described how to have a decently equipped kitchen for about $300. You might look that up, and try to buy better versions of what is listed in the article.

[weinoo]

There's your answer. If BB&B will let you, get the best you can of each one. If you can't, the All-Clad set is functional and beautiful.

I find a lot of it to be overpriced, made in China crap.

[gdenby]

There's your answer. If BB&B will let you, get the best you can of each one. If you can't, the All-Clad set is functional and beautiful.

I find a lot of it to be overpriced, made in China crap.

U'm, yeah, but it appears the OP has a freebie to stuff at BB&B. I would not be surprised that All-Clad is trading on its name. Is there something else at BB&B that beats it?

[weinoo]

Yes, as I posted above...Mauviel and Sitram.

[mgaretz]

If you don't have one, a good stand mixer. I like my Kitchenaid, especially the pasta rollers attachments (NOT the extruder).

[gdenby]

Yes, as I posted above...Mauviel and Sitram.

Sorry. It seemed to me that the roasting pan you linked to was expensive compared to a set of All-Clad. I see that comparable pots and pans are roughly evenly priced. I'm glad to learn of these brands. Thank you.

[weinoo]

No problem...you're welcome.

The key is to make sure whatever pots and pans and knives you buy feel good in your hands. I find the handles on newer All-Clad stuff to be a giant step down from the handles of a decade or more ago.

Looking more closely at BB&B's web site, I'd actually get this bigger Mauviel roaster for only a few dollars more.

Some of this might only be available on the web. I'm sure that the credit and coupons can be used to order online as well.

[Kerry Beal]

Of the pots I have in the drawer (and there are a lot of them) I use the 8 quart All Clad regularly, the 4 quart Lagostina similar to this one, a 3 quart All Clad saute pot and a mid sized heavy teflon frying pan. The 4 quart saucepan has a steamer to go with it.

I could pretty much do 90% of the cooking I do with these pots.

A 6 or 8 quart stainless pressure cooker is nice - it doubles as a regular pot as well.

As far as knives go - I could do most of my cooking with a reasonably decent chef's knife (I have a not very expensive Wusthof Gourmet 20 cm), a nice long bread knife and half a dozen paring knives - I love paring knives! Oh yeah, and a boning knife for any boning I might need to do - again, not an expensive one - just one that holds a decent edge and can be sharpened easily.

[Eyeage]

My boning knife is old (at least the one I use for deer), but it's old like 50 years old, and it's a great knife. Old riveted wooden handle and all. I went and held a few knives today, have to say the Wusthof classic felt the best in my hands of the bunch. I liked the way the calphalon katana felt also. There was a limited selection, but I felt the zwillings I held were too large for my hand. A "host" sent me a great article for kitchen basics. Was from CI from a few years ago "Essential kitchen" etc etc. 39 items that are a must have. While I have several, it was a great resource.

Edited by Eyeage, 26 August 2012 - 05:12 PM.

[gfweb]

I regularly use (>weekly)
10" aluminum fryingpan (cheap restaurant supply brand),
12" Lincoln Wearever clad stainless frying pan
2 qt sauce pan (all clad)
4 qt sauce pan (Scan Pan)
Big saute pan (Calphalon)
10" heavy santoku knife
6" paring knife
Breville Smart Oven

I occasionally use: (few times a month)
Cast Iron 10" pan
Baking dishes
Ramekins of various sizes
Teflon 10" calphalon frying pan mostly for eggs
Cuisinart Miniprep
KA mixer
Meat slicing knife (victorinox)
Sous Vide Supreme (tho now I'd buy the Side Kick)


I rarely use: (few times a year)
Pressure Cooker (Fagor)
Food Processor (cuisinart)

So why do I have all this other crap?

[Dakki]

Regular use:

Gyuto/chef's
Paring
Boning
Cutting boards
CI skillet (you need at least two of these, one for scorching things and one you can build a good seasoning on)
Griddle/comal
Stick blender
Small pot w/ lid
Salad spinner
Spyderco Sharpmaker
Casserole dishes w/ lids (more for food storage than actual cooking)
Vast amounts of disposable clear plastic containers (wash and reuse supermarket stuff)
Stainless mixing bowls
Cheese grater
Coffee grinder
Pourover coffee funnel gadget
Electric kettle
Wooden spoon
Metal spatula
Tongs
Egg timer

Occasional:

Meat cleaver
Carving
Bread knife
Colander
Sieves
Masher
Small stockpot w/ steamer inserts
Slow cooker
Dutch oven (doubles as deep fryer)
Baking sheets
Round-sided saucepan
Ramekins (with hermetic plastic lids, these double as storage for single servings of pates, etc.)
Mortar & pestle
Molcajete
Microwave oven
Toaster
Microplane
Oven thermometer
Meat thermometer
Spider
Ladle

Rare:

Tea ball
Food processor
Stand mixer (would trade this for a purpose-built meat grinder in an instant)
Conventional blender
Dehydrator
Toaster oven
EdgePro and freestanding stones

Things I'll probably get when I get around to it:

Purpose-built meat grinder
Spice grinder (there's one that's basically a motorized mortar... yeah)
Sausage stuffer
Ventless pressure cooker/canner

Edited by Dakki, 26 August 2012 - 06:59 PM.

[dcarch]

Oh yeah, you have to have a good pair of poultry shears.

dcarch

[Eyeage]

Stand mixer (would trade this for a purpose-built meat grinder in an instant)

I have a purpose-built meat grind, pretty good one (as I process my bounty), and how I'd love to have a stand up mixer for making pizza dough. Alas, can't do without the grinder, and can't justify $300 for stand up mixer (or $700 for the one I'd actually buy). handheld does the job, albeit not real well, but it suffices. Now, if you have the DLX, I'm interested in trading!

[dcarch]

A little off-topic:

I have visited a few historic kitchens, i.e. Vanderbilt Mansion, Jefferson’s Monticello Estate, Hearst mansion, etc.

It is amazing that great dinners fit for heads of states could be coming out from those tiny kitchens with no appliances and gadgets whatsoever.

dcarch

Edited by dcarch, 27 August 2012 - 04:44 AM.

[weinoo]

Those people might've had a few "helpers" in the kitchens, but I'll bet they weren't serving 36 hour short ribs with horseradish foam.