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frankj1 Offline
#1 Posted: Wed, Jun 14 2023, 7:05 PM EST
Joined: 02-08-2007
Posts: 44,228
where else would I go but to these sacred forums for the Word on something so important?

Short version: Daughter getting married in November. Asked for thoughts on what cookware she should "list".
She's actually a pretty good cook, pretty good baker as well.

She and future son-in-law look like they will be owning for several years so not too concerned about a future induction range for now.

Doesn't want the most expensive but some brand of trustworthy quality and performance.

Told her I would talk to the experts...
ZRX1200 Offline
#2 Posted: Wed, Jun 14 2023, 7:45 PM EST
Joined: 07-08-2007
Posts: 60,628
https://www.americastestkitchen.com/equipment_reviews/2045-cookware-sets

also don’t overlook Matfer Bourgear black carbon pans.
Mr. Jones Online
#3 Posted: Wed, Jun 14 2023, 8:07 PM EST
Joined: 06-12-2005
Posts: 19,445
Nothing ...

And I mean N.O.T.H.I.N.G. COOKS BETTER THAN...

CAST IRON - GRISWOLD OR WAGNER

AND

VINTAGE REVERE WEAR COPPER CLAD STAINLESS ANYTHING

AND

CALAPHON INDUCTION TOP READY TOTAL STAINLESS...

THAT IS THE ONLY CORRECT ANSWER...

F##K TEFLON
F##K INSTAPOT
F##K PAULA DEAN
F##K EMERIL
F##K ANY OTHER COOK WEAR AT ALL...
Ram27 Offline
#4 Posted: Wed, Jun 14 2023, 8:19 PM EST
Joined: 04-30-2005
Posts: 49,056
My job is done here once again Z comes through. Applause
frankj1 Offline
#5 Posted: Wed, Jun 14 2023, 8:38 PM EST
Joined: 02-08-2007
Posts: 44,228
will pass this along.

must make a correction...she will be renting, not owning for the foreseeable future and that's why induction range is unlikely any time soon.
MACS Offline
#6 Posted: Wed, Jun 14 2023, 8:42 PM EST
Joined: 02-26-2004
Posts: 79,833
I'm not a fan of stainless steel cookware, but I am not a chef.

I can bbq really well, though. Herfing
Abrignac Offline
#7 Posted: Wed, Jun 14 2023, 9:00 PM EST
Joined: 02-24-2012
Posts: 17,329
As a former restaurant apprentice chef I can say with 98.2% accuracy that the All-Clad brand is highly desirable. If she is a serious home chef the Bonded Copper Core line is the way to go. Otherwise, I’d opt for the D5 Polished line.

Of course if she has a rich sugar-daddy springing for the set then she can look at Mauviel M’200 Line. Sold piece by piece. Putting together a 10 piece set will run north of $5000.

Disclaimer: I own a few pieces of the All-Clad D5 and I find them to be outstanding.
Abrignac Offline
#8 Posted: Wed, Jun 14 2023, 9:12 PM EST
Joined: 02-24-2012
Posts: 17,329
Mr. Jones wrote:
Nothing ...

And I mean N.O.T.H.I.N.G. COOKS BETTER THAN...

CAST IRON - GRISWOLD OR WAGNER

AND

VINTAGE REVERE WEAR COPPER CLAD STAINLESS ANYTHING

AND

CALAPHON INDUCTION TOP READY TOTAL STAINLESS...

THAT IS THE ONLY CORRECT ANSWER...

F##K TEFLON
F##K INSTAPOT
F##K PAULA DEAN
F##K EMERIL
F##K ANY OTHER COOK WEAR AT ALL...


Uncoated cast iron reacts with anything acidic. So it great for rustic cooking, but it sucks on the gourmet front. Nothing will turn fish stew a palette sickening black quicker.

That said, every gourmet should have at least one Le Creuset Dutch oven. It’s ability to render a perfect ossu bucco is phenomenal.

BuckyB93 Offline
#9 Posted: Wed, Jun 14 2023, 9:17 PM EST
Joined: 07-16-2004
Posts: 14,227
For frying and skillet pans, I'm a big supporter of cast iron.

For boiling sauce, rice, pasta, or steaming veggies etc. I'd go with a sturdy anodized aluminum.

NINE!
ZRX1200 Offline
#10 Posted: Wed, Jun 14 2023, 11:18 PM EST
Joined: 07-08-2007
Posts: 60,628
Carbon steel pans do everything cast iron does with less weight.
Stogie1020 Offline
#11 Posted: Thu, Jun 15 2023, 12:00 AM EST
Joined: 12-19-2019
Posts: 5,375
ZRX1200 wrote:
Carbon steel pans do everything cast iron does with less weight.

I own a few Misen carbon steel and I have to agree. I keep a nonstick skillet around for acidic dishes.
izonfire Offline
#12 Posted: Thu, Jun 15 2023, 12:32 AM EST
Joined: 12-09-2013
Posts: 8,658
Nuthin, and I mean nuthin beats the Ruffoni Historia Extenda-Fork holding your favorite slab of meat over a smoking mesquite fire…
Cheno Offline
#13 Posted: Thu, Jun 15 2023, 12:39 AM EST
Joined: 06-06-2019
Posts: 1,994
Hexclad. They are amazing.
HockeyDad Offline
#14 Posted: Thu, Jun 15 2023, 7:29 AM EST
Joined: 09-20-2000
Posts: 46,164
Abrignac wrote:
As a former restaurant apprentice chef I can say with 98.2% accuracy that the All-Clad brand is highly desirable. If she is a serious home chef the Bonded Copper Core line is the way to go. Otherwise, I’d opt for the D5 Polished line.

Of course if she has a rich sugar-daddy springing for the set then she can look at Mauviel M’200 Line. Sold piece by piece. Putting together a 10 piece set will run north of $5000.

Disclaimer: I own a few pieces of the All-Clad D5 and I find them to be outstanding.




I bought a set of All-Clad Copper Core during ‘Rona and replaced vintage Revere ware that I had for 30 years. Should have upgraded years earlier. All-Clad is great but pricey. You get what you pay for.

You need some Calphalon for non stock as well.
DrafterX Offline
#15 Posted: Thu, Jun 15 2023, 8:29 AM EST
Joined: 10-18-2005
Posts: 98,564
Doesn't matter what else she has or receives... This is a must:
https://www.pamperedchef.com/shop/Cookware+%26+Bakeware/Stoneware/Pizza+Stone/100251

ThumpUp
Sunoverbeach Offline
#16 Posted: Thu, Jun 15 2023, 9:20 AM EST
Joined: 08-11-2017
Posts: 14,675
A stick for roasting over fire. Challenging with soups and sauces, but otherwise all purpose

That pizza stone does kick much azz though
KingoftheCove Offline
#17 Posted: Thu, Jun 15 2023, 3:05 PM EST
Joined: 10-08-2011
Posts: 7,644
Wagner Ware cast iron……………period.
Get three skillets…..small, med, large.
Get a Dutch Oven.
Get a Roaster.

You will have to look at various online markets, flea markets, yard sales, etc.
Season them properly if needed.
Will last many lifetimes with simple care.
Mr. Jones Online
#18 Posted: Thu, Jun 15 2023, 6:54 PM EST
Joined: 06-12-2005
Posts: 19,445
KOC agrees wit' meeeeee!!!
Mr. Jones Online
#19 Posted: Thu, Jun 15 2023, 6:58 PM EST
Joined: 06-12-2005
Posts: 19,445
#8 abrignac has a good point
LeCruseut Dutch ovens are awesome, I have 2
And 2 enamel coated LeC's "fry" pans that a I don't fry in...Sautee at low Temps yes...
8trackdisco Offline
#20 Posted: Thu, Jun 15 2023, 7:02 PM EST
Joined: 11-06-2004
Posts: 60,096
future induction range

What does that mean?
Abrignac Offline
#21 Posted: Thu, Jun 15 2023, 8:01 PM EST
Joined: 02-24-2012
Posts: 17,329
Mr. Jones wrote:
#8 abrignac has a good point
LeCruseut Dutch ovens are awesome, I have 2
And 2 enamel coated LeC's "fry" pans that a I don't fry in...Sautee at low Temps yes...


I just used one today to make my legendary chicken and turnip stew. It’s an awesome cooking vessel. Not quite non-stick, but the next best thing. Clean up is a snap.
frankj1 Offline
#22 Posted: Thu, Jun 15 2023, 9:40 PM EST
Joined: 02-08-2007
Posts: 44,228
8trackdisco wrote:
future induction range

What does that mean?

since she rents and has no plans to buy anytime soon she will not be replacing the stove if it ever craps out...
many are replacing gas and electric ranges with the new-ish induction stoves...but lots of cookware is not compatible.
Jakethesnake86 Offline
#23 Posted: Thu, Jun 15 2023, 9:45 PM EST
Joined: 12-29-2020
Posts: 4,202
I will agree on cast. I use it 99% of the time. When I need something different I love the hex clad. They’re definitely excellent.

I wanted to go standard stainless pans but a friend was selling those through pampered chef. I spent pretty big on them but they are special.
8trackdisco Offline
#24 Posted: Thu, Jun 15 2023, 9:45 PM EST
Joined: 11-06-2004
Posts: 60,096
frankj1 wrote:
since she rents and has no plans to buy anytime soon she will not be replacing the stove if it ever craps out...
many are replacing gas and electric ranges with the new-ish induction stoves...but lots of cookware is not compatible.


Oh. I thought perhaps cheaper cookware had a shelf life, and a pot or pan past a point shouldn’t be used.

Openly ignorant.
Jakethesnake86 Offline
#25 Posted: Fri, Jun 16 2023, 12:21 PM EST
Joined: 12-29-2020
Posts: 4,202
The hex clad is induction ready. Not that that matters but it does work
frankj1 Offline
#26 Posted: Fri, Jun 16 2023, 1:01 PM EST
Joined: 02-08-2007
Posts: 44,228
Jakethesnake86 wrote:
The hex clad is induction ready. Not that that matters but it does work

you make a good point that I just passed along to my daughter...theoretically she will have this cookware for decades and could wind up with induction cook top etc a few years from now.
Whether Hex Clad or not, induction ready should be a consideration.
KingoftheCove Offline
#27 Posted: Fri, Jun 16 2023, 7:32 PM EST
Joined: 10-08-2011
Posts: 7,644
BTW, cast iron works fine on induction cooktops………..better than fine actually
frankj1 Offline
#28 Posted: Fri, Jun 16 2023, 9:10 PM EST
Joined: 02-08-2007
Posts: 44,228
KingoftheCove wrote:
BTW, cast iron works fine on induction cooktops………..better than fine actually

good to know, Sire.
she and I already have some that we love.
Jakethesnake86 Offline
#29 Posted: Sat, Jun 17 2023, 4:16 PM EST
Joined: 12-29-2020
Posts: 4,202
Yeah so long as it’s magnetic it’ll work. Cast is and I do use mine on induction
MACS Offline
#30 Posted: Sun, Jun 18 2023, 12:22 PM EST
Joined: 02-26-2004
Posts: 79,833
You guys talking "induction cooktops" and I'm like... dafuq izzat?

Turns out I have one. LOL

I didn't know what it was called, but the stove in my house has that cooktop. Personally, I like the natural gas the best. Feels like you can control it better. Not an option where I live... no gas, not sure why.
rfenst Offline
#31 Posted: Sun, Jun 18 2023, 12:45 PM EST
Joined: 06-23-2007
Posts: 39,368
Rebecca says Viking or Calphalon.
HockeyDad Offline
#32 Posted: Sun, Jun 18 2023, 1:11 PM EST
Joined: 09-20-2000
Posts: 46,164
MACS wrote:
You guys talking "induction cooktops" and I'm like... dafuq izzat?

Turns out I have one. LOL

I didn't know what it was called, but the stove in my house has that cooktop. Personally, I like the natural gas the best. Feels like you can control it better. Not an option where I live... no gas, not sure why.


No natural gas because it’s bad for climate change and needs to be eliminated in homes. When we were house shopping we discovered entire subdivisions with no gas and the next subdivision over had gas. It was just the builder being a bit more environmentally conscious. Our place will have gas so I’m happy.
BuckyB93 Offline
#33 Posted: Sun, Jun 18 2023, 2:08 PM EST
Joined: 07-16-2004
Posts: 14,227
If I had a choice of a stove, I'd chose one that ran on gas rather than electric. I've always used gas or standard electric stove tops. In a previous house we had built we bought had an induction stove top. This was the 1st time I had one and used one full time. Turns out I wasn't a big fan of them. The glass top was hard to keep nice and clean and I was always worried about cracking it.
Abrignac Offline
#34 Posted: Sun, Jun 18 2023, 2:09 PM EST
Joined: 02-24-2012
Posts: 17,329
I absolutely freakin hate induction cooktops. The temp is hard to control and isn’t very responsive. They are a PITA to clean and stay hot for far too long once turned off.
Abrignac Offline
#35 Posted: Sun, Jun 18 2023, 2:11 PM EST
Joined: 02-24-2012
Posts: 17,329
Oh, and while I’m ranting, don’t bother trying to use a pot or pan that doesn’t have a perfectly flat bottom on an induction cooktop. It won’t heat worth a chit and will vibrate more than a $2 ho’s bottom pair of lips.
frankj1 Offline
#36 Posted: Sun, Jun 18 2023, 3:18 PM EST
Joined: 02-08-2007
Posts: 44,228
I thought the top stays cool to the touch but the pot/pan gets heated magnetically or sumpthin...
HockeyDad Offline
#37 Posted: Sun, Jun 18 2023, 3:24 PM EST
Joined: 09-20-2000
Posts: 46,164
frankj1 wrote:
I thought the top stays cool to the touch but the pot/pan gets heated magnetically or sumpthin...


Now try cooking on it with a wok.
MACS Offline
#38 Posted: Sun, Jun 18 2023, 4:04 PM EST
Joined: 02-26-2004
Posts: 79,833
frankj1 wrote:
I thought the top stays cool to the touch but the pot/pan gets heated magnetically or sumpthin...


My stove does not. That glass gets hot. Maybe I've just got a glass cooktop. I don't really know... but when I looked it up, the pictures were similar. *shrug*

Edit: Found this, which was very helpful in explaining the differences and giving pros/cons.

https://www.baconappliance.com/blog/difference-between-induction-and-glass-cooktop/

Mine is, in fact, a glass cooktop... not induction.
frankj1 Offline
#39 Posted: Sun, Jun 18 2023, 7:11 PM EST
Joined: 02-08-2007
Posts: 44,228
understandable
Stogie1020 Offline
#40 Posted: Sun, Jun 18 2023, 11:20 PM EST
Joined: 12-19-2019
Posts: 5,375
I have the glass top, too.

Pros-
Easy to clean with soft scrub.
Useful as a nice flat place to put things when not turned on.

Cons-
Burner stays hot forever after shut off. This makes it really hard to stop cooking things without physically removing the pan.
Jakethesnake86 Offline
#41 Posted: Mon, Jun 19 2023, 12:02 AM EST
Joined: 12-29-2020
Posts: 4,202
I like gas propane or natural preferably. Induction is pretty good though I like it. Heats up fast as hell. No matter what heat source I’d still recommend the same two I mentioned earlier
frankj1 Offline
#42 Posted: Mon, Jun 26 2023, 4:30 PM EST
Joined: 02-08-2007
Posts: 44,228
Abrignac wrote:
As a former restaurant apprentice chef I can say with 98.2% accuracy that the All-Clad brand is highly desirable. If she is a serious home chef the Bonded Copper Core line is the way to go. Otherwise, I’d opt for the D5 Polished line.

Of course if she has a rich sugar-daddy springing for the set then she can look at Mauviel M’200 Line. Sold piece by piece. Putting together a 10 piece set will run north of $5000.

Disclaimer: I own a few pieces of the All-Clad D5 and I find them to be outstanding.

so she got this...All-Clad d3 Tri-Ply Stainless-Steel 5-Piece Cookware Set...from her fiance's aunt already and is registered for a stock/soup pot.
Already owns a cast iron piece or two, so off to a good start.

Thanks all.

Oh, not that it matters (yet) but compatible with induction ranges.
delta1 Offline
#43 Posted: Mon, Jun 26 2023, 6:23 PM EST
Joined: 11-23-2011
Posts: 28,814
ThumpUp

Applause Applause
delta1 Offline
#44 Posted: Mon, Jun 26 2023, 6:39 PM EST
Joined: 11-23-2011
Posts: 28,814
HockeyDad wrote:
Now try cooking on it with a wok.


that's why I prefer natural gas and a big central burner...


health hazards associated with natural gas stoves/ovens include childhood asthma...

but conversion from coal gas to natural gas usage did reduce the suicide rate in the United Kingdom in mid-20th century
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