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...

also don’t overlook Matfer Bourgear black carbon pans.

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...

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.

I can bbq really well, though. 🇨🇮

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.

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...[/quote]

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.

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

NINE!

I own a few Misen carbon steel and I have to agree. I keep a nonstick skillet around for acidic dishes.

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.[/quote]

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.

https://www.pamperedchef.com/shop/Cookware+%26+Bakeware/Stoneware/Pizza+Stone/100251 

👍

That pizza stone does kick much azz though

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.

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...

What does that mean?