Pots and Pots and Pans

[gfweb]

43 minutes ago, KennethT said:

I wound up buying a super cheap Vigor (Webstaurant brand) just to try it out.  It was like $50 for a 8Qt stock pot - it's practically disposable, but I'm curious as to how it behaves - it should be fine for things like boiling water/cooking pasta.

 

I have a Vigor pot. Works great, heats quickly. Stays clean.

[C. sapidus]

We have 18 stovetop pots and pans that have met our needs for many years.

 

All-Clad stainless-lined aluminum sauté pan – large: Probably our most-used piece of cookware because I love to bang pans around while cooking and it does a bang-up job of browning, searing, and quickly reducing sauces.

 

Falk stainless-lined copper saucieres (large, medium, small): I use these frequently but Mrs. C finds them too heavy. Great do-anything pans for sautéing and searing to stews, braises, delicate sauces, and caramelizing sugar. The small one melts chocolate beautifully without a double boiler.

 

Thin cast iron woks (medium, large): The medium one gets lots of use and has built up a remarkably durable non-stick patina. Best 20 bucks I ever spent on cookware, and still available from the Wok Shop. The large wok gets used less often so the patina is not quite as remarkable.

 

All-Clad saucepans (large, small): Mostly used to steam rice, but also handy for soups, sauces, and deep-frying.

 

Staub Dutch oven: Glad to have it, even though we don’t use it very often.

 

All-clad stockpot with steamer inserts – very large: Mrs. C uses this to make chicken stock and steam vegetables.

 

Non-stick frying pans (small, medium, large): Useful for cooking fish and eggs. These get replaced every once in a while.

 

Cast iron flat pan: Used to roast spices, garlic, and dried chiles.

 

Cast iron skillets (large, small): Large one is for searing meat. Small one is of unknown providence and rarely used but it is an heirloom from Mrs. C’s family, so . . .

 

Non-stick saucepans (large, small): Mostly used to boil water for pasta or vegetables. If these went away I would not be sad.

 

Does a kettle count by official rules?

Edited March 7, 2023 by C. sapidus (log)

[Raamo]

We have enough pots and pans that that mostly fit in two drawers under our induction cook top.  Something under 20 pots and pans.

 

It's a Thermador unit that wasn't cheap.  it's 10x better then any induction single portable burner.

 

Has control from very little heat up to massive super fast for boiling water.  I love it!  

[mmlstarr]

Hi there!

 

Does anyone have a good, true 8x4" loaf pan that they recommend? Looks to be a hard size to find!

 

Thanks

[weinoo]

29 minutes ago, mmlstarr said:

Hi there!

 

Does anyone have a good, true 8x4" loaf pan that they recommend? Looks to be a hard size to find!

 

Thanks

https://www.nordicware.com/products/naturals-1-pound-loaf-pan/

[Dr. Teeth]

Anyone have experience with the “Made In” line of pots or pans.   They won the Serious Eats pan test but Kenji has sold me some junk in the past.   Asking for a friend.

[lindag]

IIRC, ATk just called one their pieces (I think it was the skillet) 'the best', beating out a comparable Alll Clad.

[Anchobrie]

Hi!

Does anyone have experience with Caraway sets of ceramic pans?

[C. sapidus]

1 hour ago, Anchobrie said:

Hi!

Does anyone have experience with Caraway sets of ceramic pans?

 

Mrs. C bought a set of Caraway non-stick frying pans maybe 9 months ago. I think they were discount because of a couple of minor dings. They have held up well, although the canary-yellow outsides look like the pans get used (which they do).

 

The main thing I notice is that the Caraway pans cook more like cast iron: they are slow to heat but have good heat retention. This took some getting used to compared with the responsive aluminum and copper pans I am used to.

 

We have been happy with them, but price matters because non-stick pans are basically disposable. I hope that helps.

[Anchobrie]

13 hours ago, C. sapidus said:

 

Mrs. C bought a set of Caraway non-stick frying pans maybe 9 months ago. I think they were discount because of a couple of minor dings. They have held up well, although the canary-yellow outsides look like the pans get used (which they do).

 

The main thing I notice is that the Caraway pans cook more like cast iron: they are slow to heat but have good heat retention. This took some getting used to compared with the responsive aluminum and copper pans I am used to.

 

We have been happy with them, but price matters because non-stick pans are basically disposable. I hope that helps.

 

Thanks, We are actually talking about the same, canary-yellow colored. I don;t mind if they get marks of use (well, like Le creusset pans etc, that's something to be expected).

Thank's for the input, I will probably wait for a good prize and take the shot then

[AAQuesada]

On 1/16/2024 at 12:13 PM, Dr. Teeth said:

Anyone have experience with the “Made In” line of pots or pans.  

I have a couple pieces and really like them comfortable handles. Prefer them to All Clad by a little bit. 

[lindag]

I particularly love the All Clad Everyday line.  Much improved handles and a pouring lip.

 

[JoNorvelleWalker]

On 1/22/2024 at 9:09 PM, Anchobrie said:

Hi!

Does anyone have experience with Caraway sets of ceramic pans?

 

I received a Caraway pot today.  It's cute if nothing else.  Any suggestions on how to use it?  I have no experience with this sort of cookware.

 

[Laurentius]

13 hours ago, JoNorvelleWalker said:

 

I received a Caraway pot today.  It's cute if nothing else.  Any suggestions on how to use it?  I have no experience with this sort of cookware.

 

Use it however you choose.  It appears to be aluminum coated with ceramic, similar to enameled cast iron.  Except it required a bottom disk to work on induction.

 

I could not find any information on how thick the aluminum is, which is not a particularly promising sign for high performance.

 

It's not DW-wise, and I wouldn't sear in it at high temperatures.

[wishtoBakeforall0513]

I have about 45 myself. But I seem to have an addiction for baking tools, pans, flavoring types, and those things. Everything from cannoli molds to empanada and dumpling forms/sealers to pasta drying racks and bread pans and doo-dads. I see things and cant wait to get home to try them. Its sortof the same as your pots and pans collection, with a bit of a twist. No pun intended

[FrogPrincesse]

Hi everyone, I am in the market for a small pot (1 - 1.5 quart size max) to replace a very old revere. I have 2- and 3-quart all clad mc2 sauciers that I really love and am looking for something similar, just smaller. All clad discontinued the mc2 line and I don’t really see what I am looking for in the new lines.

 

misen has this 1.5 qt pot that looks pretty good (although pricey at $99). Is this brand any good and is the design with a lip actually helpful? 

 

Any recommendations? I would use this pot mostly to reheat leftovers, make small batches of rice or lentil, or make sauces (beurre blanc and the likes). I don’t need something that is induction compatible (my cooktop is electric, glass-top). I wash pots by hand but having something that could go in the dishwasher would be nice.

[gfweb]

1 hour ago, FrogPrincesse said:

Hi everyone, I am in the market for a small pot (1 - 1.5 quart size max) to replace a very old revere. I have 2- and 3-quart all clad mc2 sauciers that I really love and am looking for something similar, just smaller. All clad discontinued the mc2 line and I don’t really see what I am looking for in the new lines.

 

misen has this 1.5 qt pot that looks pretty good (although pricey at $99). Is this brand any good and is the design with a lip actually helpful? 

 

Any recommendations? I would use this pot mostly to reheat leftovers, make small batches of rice or lentil, or make sauces (beurre blanc and the likes). I don’t need something that is induction compatible (my cooktop is electric, glass-top). I wash pots by hand but having something that could go in the dishwasher would be nice.

 

I've bought several AllClad original Master Chef pans on eBay. Great price and in great shape.  I'd do it again.

 

If you want new, Calphalon makes a small pot that I'm very happy with too

[FrogPrincesse]

Thanks. I looked at eBay and other resale sites but haven’t found what I am looking for.

 

I will check out Calphalon.

[Shel_B]

14 hours ago, FrogPrincesse said:

I am in the market for a small pot (1 - 1.5 quart size max) to replace a very old revere. [...] All clad discontinued the mc2 line and I don’t really see what I am looking for in the new lines.

 

Any recommendations? I would use this pot mostly to reheat leftovers, make small batches of rice or lentil, or make sauces (beurre blanc and the likes). I don’t need something that is induction compatible (my cooktop is electric, glass-top). I wash pots by hand but having something that could go in the dishwasher would be nice.

 

Hi ... All-Clad's MC line was, for many uses, my go-to.  I still have and use the original (well, early -1978-9) MC saucepans and a 3-quart sauté pan from that era as well. I later bought a couple of MC2 skillets which I love.

 

A 1.5 quart saucepan practically lives on my stovetop. It's a great size for all the things you mention plus hot cereal, polenta, and reheating many items.  The All-Clad D5 has been my choice, and I've been using it for years. Unfortunately, it's spendy, but it was the one that had similar cooking characteristis to the MC.  That said, another good choice, on the opposite end of the price spectrum, and one which has served a relative well for several years, is the 1.5 quart Cuisinart:

(eG-friendly Amazon.com link) Heck of a value for the price.

 

HTH, good luck in your search.

Edited Sunday at 02:02 PM by Shel_B (log)

[weinoo]

11 hours ago, gfweb said:

If you want new, Calphalon makes a small pot that I'm very happy with too

I agree with @gfweb about Calphalon.  I have a couple of their smaller saucepans, and they're fine.  I actually use one of their 1.5 qt. anodized nonstick pans fairly frequently.

 

They run plenty of sales on the Calphalon website, though the problem there is often items are not in stock, so maybe national retailers are a better source.

 

And of course I'd be remiss if I let it go without mentioning my favorite cookware...

 

Their "try me" classic saucier (or signature saucier) is a bargain at $154. With its curved bottom, it works great for most anything, is practically nonstick, and isn't bad looking, either!

 

I'm still very happy that I bought an almost complete line of original All-Clad MC chef, back when MC was THE cookware to use, and was all made in Canonsburg, PA.  I really don't think anything they produced after that approached what was practically perfect cookware.

 

[Shel_B]

@FrogPrincesse Fwiw, the All Clad factory seconds sale ends tonight. Also, you may be able.to find good deals on MC2 pans on ebay or etsy.

Edited Sunday at 04:45 PM by Shel_B (log)

[FrogPrincesse]

3 hours ago, Shel_B said:

@FrogPrincesse Fwiw, the All Clad factory seconds sale ends tonight. Also, you may be able.to find good deals on MC2 pans on ebay or etsy.

Thank you. There are good deals in that sale but no small sauciers. I will keep monitoring eBay and the likes.

[FrogPrincesse]

16 hours ago, weinoo said:

And of course I'd be remiss if I let it go without mentioning my favorite cookware...

 

Their "try me" classic saucier (or signature saucier) is a bargain at $154. With its curved bottom, it works great for most anything, is practically nonstick, and isn't bad looking, either!

 

It looks nice, for sure. Would it be ok as an everyday pot? Why do you like it better than All-Clad? And how much maintenance is there with the copper exterior?

It looks like it doesn't come with a lid, which is a bummer (the lid is an extra $89!).

Edited yesterday at 06:16 AM by FrogPrincesse (log)

[JoNorvelleWalker]

@weinoo beat me to it, but I would second Falk.  Several small Falk sauciers to choose from.  No maintenance for Falk copper except don't run it through the dishwasher.  If you're anal Bar Keepers Friend shines it right up.

 

A copper lid is never necessary.  Metric lids are standardized.  You probably already have stainless steel lids that fit the Falk sauciers just fine.

 

You may not need induction cookware now, but I suggest buying the Falk induction ready versions.  You can thank me later.

 

[weinoo]

5 hours ago, JoNorvelleWalker said:

@weinoo beat me to it, but I would second Falk.  Several small Falk sauciers to choose from.  No maintenance for Falk copper except don't run it through the dishwasher.  If you're anal Bar Keepers Friend shines it right up.

 

A copper lid is never necessary.  Metric lids are standardized.  You probably already have stainless steel lids that fit the Falk sauciers just fine.

 

 

Exactly.  I have plenty of non-copper, non-Falk lids, which work just fine.  And while I may hit the pan with some Bar Keepers Friend every once in a great while, I have to be feeling industrious to do so.