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...

https://www.americastestkitchen.com/equipment_reviews/2045-cookware-sets 

also don’t overlook Matfer Bourgear black carbon pans.

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...

My job is done here once again Z comes through. =d>

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.

I'm not a fan of stainless steel cookware, but I am not a chef.

I can bbq really well, though. 🇨🇮

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.

[quote=Mr. Jones]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...[/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 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!

Carbon steel pans do everything cast iron does with less weight.

[quote=ZRX1200]Carbon steel pans do everything cast iron does with less weight.[/quote]
I own a few Misen carbon steel and I have to agree. I keep a nonstick skillet around for acidic dishes.

Nuthin, and I mean nuthin beats the Ruffoni Historia Extenda-Fork holding your favorite slab of meat over a smoking mesquite fire…

Hexclad. They are amazing.

[quote=Abrignac]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.[/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.

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 

👍

A stick for roasting over fire. Challenging with soups and sauces, but otherwise all purpose

That pizza stone does kick much azz though

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.

KOC agrees wit' meeeeee!!!

#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...

future induction range

What does that mean?