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.