Pots and pans that give the best results?

[Anonymous Modernist 16589]

I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.

Herman 8D

[Anonymous Modernist 3281]

My life experience has been, the thicker, the better. I really like to get pots and pans from restaurant supply stores, or even better, restaurant auctions. not silly $300 aluminum pots, but perfectly utilitarian heavy bottomed pots and cast iron skillets. I got a couple 12 gallon heavy aluminum pots for $5 each. I've gotten 12" cast iron skillets for $1. once you season these properly they end up with a perfect non-stick surface.

The book's advice about getting a thick 1/2"-1" plate of aluminum to put on the burner can make any pot cook evenly.

When you have a really good heavy bottomed pot, the heat spreads more smoothly and you don't get hot spots that cause burning as easily.

Another product that is very helpful can be found at most any Indian grocery, which is a heat diffuser, that goes under the pot. That's a cheaper version of the aluminum plate and is probably under $10. Here are some heat diffusers on amazon http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=heat+diffuser

My Kuhn Rikon pressure cooker has a heavy bottom and in conjunction with a diffuser, doesn't burn reducing sauces even when the burner is on high. That's pleasant.

[Judy Wilson]

This post/video has a lot of great info about picking out pots and pans:

http://modernistcuisine.com/2012/11/our-guide-to-picking-the-perfect-pan/

In general, we don't favor a type or brand, but you should look at the thickness of the pot. That will yield a better result because it will conduct heat more evenly.