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Pots and Pots and Pans


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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.

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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)
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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!  

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  • 3 months later...
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/

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Mitch Weinstein aka "weinoo"

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  • 6 months later...
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.

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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 :)

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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. 

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  • 4 months later...
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.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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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.

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