Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pots and Pots and Pans

Recommended Posts

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.

  • Thanks 1
Link to comment
Share on other sites

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 by C. sapidus (log)
  • Like 2
Link to comment
Share on other sites

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!  

  • Like 1
Link to comment
Share on other sites


  • Create New...