SushiChan

Thanks Suzanne for your expert input. I will stick with a folding steamer. Thanks Sam for your explaination of a saute pan. I am still learning to cook. I don't think I want to make my food "jump".....cause they will jump out of the pan and onto the floor. Yes, I will stick with the wok. I am in still search of a fry/omelette pan. May I please have some opinions on the following pans: Calphalon Commercial Nonstick 10-Inch International Griddle/Crepe Pan Sitram 9.5-Inch Stainless Steel Non-Stick Open Frypan Scanpan Classic 9 1/4-Inch Fry/Omelet Pan Also, what do you think of this? Is it useful?....or not? (like that steamer insert) Scanpan Steel 9-Quart Covered Combination Cooker Thanks, Amy

Hi Tommy, Same here! I cook most of my main dishes in my non-stick Circulon wok and I love it!! Amy

Hi Sam, After over a week's thinking and re-thinking and calculations and making lists. I have decided to take your advice and carefully select the pieces that I need instead of buying a set. That way, I can still try out different brands. Yes, you are correct. So what exactly will call for a sauté pan? I have a Circulon Wok that I pretty much do all my main cooking on. I just need to replace my saucepans and stockpots and frypan which are either warped, useless or teflon is coming off, respectively. Non-riveted handles is for sanitary reasons. Food can get stuck under the rivets. Also, I hate to bump into the rivets when I wash the pots. I guess we are just used to no rivets. But I can live with rivets on the fry/omelette pans and wok. I have never used carbon or black steel pans. And I don't think I will feel comfortable using one. So I will stick with your Calphalon recommendation. Or a Scanpan non-stick.....also. Sam, what's your take on this http://www.amazon.com/exec/obidos/tg/detai...0DER&st=kitchen Sitram Universal SS Steamer? Does it work well? Thank you for your time. I really appreciate your input. More are most welcome. Amy

Thanks Sam, that's how I found out about Scanpan Steel. I am happy to read that you approve of Scanpan Steel. The reason why I think Paderno Grand Gourmet is more expensive is because I plan on buying about 10 -13 pieces. So a set would be the best way to go. And Paderno GG doesn't come in any sets. Therefore, in order for me to aquire any, I have to buy them individually. And they will cost a lot more since I need lids ! I do prefer glass lids more but none of the good stainless steel cookware w/out riveted handles come with glass lids. Same here, that's why I have given up on Demeyere. Though if I somehow win the lottery...... Yes, I was sad to read it, too. Since I have read your cookware guide and additional info I found on eGullet, I feel that I can forget about those bad reviews. Maybe those bad reviews listed under Profiserie is actually for the Cybernox line. I will avoid them. The differences are explained fairly well in the eGCI class section on different pan designs. Here they are in order from least expensive to most expensive: Sitram Profiserie: disk bottom design with a heavy SS body and 7 mm aluminum base -- least expensive Paderno Grand Gourmet: disk bottom design with a heavy SS body and 7 mm aluminum base (slightly heavier/more reinforced body, heavier lids and more ergonomic handles than Sitram Profiserie) Sitram Catering: disk bottom design with a heavy SS body and 2 - 2.5 mm copper base Demeyere Apollo: disk bottom design with a heavy SS body and 5 mm aluminum base Demeyere Sirocco: casseroles, sauté pans, saucepans and stock pots are an encapsulated disk bottom design with a heavy SS body and 2 mm copper base; woks, “conical sauteuses and simmering pots” and frypans are straight gauge pans of aluminum fully clad with SS havind an aluminum layer of 2.3 mm, 3.0 mm to 3.3 mm , and approximately 3.9 mm respectively. See the eGCI class for more details. Sitram Cybernox is useless crap and you should avoid it IMO. Thanks for the list, but I was referring to the differences between Profiserie and Cybernox since Sitram's website is not available. Yes, I will avoid Cybernox at all cost. How heavy do they need to be in order to be useful? I think the whole "lid fit and heaviness" thing is a marketing ploy used by some companies to justify higher prices. A heavy and/or tight-fitting lid is only important in things like enameled cast iron casseroles. Most pans do not require a lid anyway. I prefer to buy my pans without lids, as I already have lids that fit most any pan and would rather not pay the additional money for yet another lid. That said, Paderno Grand Gourmet lids are my default "all purpose" lid. But, Amy... no lid is worth an additional hundred bucks. I agree, I will never spend more than $15 on a lid. Again, I DO use lids! I wish all pans come with lids. That's why I am skeptic about Sitram Profiserie's lids since one of the reviews say their lids are very thin and bends easily. But I will trust you if you tell me otherwise. As stated, stay away from Cybernox. Personally, I prefer a straight gauge frypan over a disk bottom frypan. That leaves out Sitram, Paderno and Demeyere Apollo. Demeyere makes good ones for the Sirocco line, although extremely expensive. For that money, you might as well get copper. For less money you might also seek out a good deal on an All-Clad MasterChef frypan. Or, really, think about getting a nice carbon steel or black steel frypan if you don't think you'll be putting a lot of acid into it. You can't beat it for the price. Ummm, I was actually referring to Sitram Profiserie's frying pans. Should I stick with non-stick frying pans? I will mainly use it for eggs. Thanks so much for your explainations. Even though I am an amature cook, I still would like to have cookware that I WANT to use, not HAVE to use. And I want them to last as long as possible and not warp! Is it possible to add additional info about lids and handles on the cookware guide? They are determining factors on selecting cookware. NO?

$200 for a couple's dinner???? WOW! HOW??? What do they eat? 20 course meal?? So how much would it be to try out Fins??? Sorry, still shocked..... Amy

Hello Sam and all, I am a new member. And first, I would like to give a big Thanks to Sam on the great article on cookware. Second, Sam, what happened to the ferret??? Next are questions: 1. Has anyone ever heard or used Scanpan Steel? It's the stainless steel line from Scanpan. I have never used any of their products, but I am looking for a good quality, thick Al based, stainless steel pots and pans. I have seen and touched the non-stick ones. 2. During my research on replacing our cheap pots and pans that have warped, I came across Sitram and Demeyere. After reading as many posts I can find on eGullet concerning Sitram, Demeyere, Paderno (Canadian and Italian), I still can't decide on which one to get. I don't want something too expensive such as Demeyere or Paderno Grand Gourmet. But I don't want buyer's remorse either. I have read some bad reviews on Sitram Profis(s)erie and Cybernox lines. I still can't tell what the real difference between them are. One bad point I read is that the lids are light and useless. Is that true? And how are their frying pans? 3. And how are the lids of the Paderno and Demeyere Apollo brands? Any info will be greatly appreciated. Thanks, Amy