Whats the best kind of cookware?
by admin on Wednesday, September 1st, 2010 | 7 Comments
I just got out of the military, got a great new job and a new condo. I am trying to do thing right the first time by getting the right cookware, bakeware, and knifes that I wont have to replace in a year or two because of rust or it starts to chip like those old stile pots and pans then goes in the food.
Does anyone know what is the best kind of cookware to get for everyday cooking, and why.
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Stainless steel cookware will last forever if properly taken care of. They are a bit tricky to use, but read about them and follow the directions. If you choose stainless steel with a non-stick coating care will be a bit easier.
For a skillet you can’t beat an old seasoned cast iron skillet. Buy an old one at an antique shop or second hand store and season it properly.
Good knives are ones where the blade goes all the way through the handle to the end – know what I mean? It is sandwiched between the two pieces that make up the handle. Henckles are good, but there are lots of others. You get what you pay for.
I hope this helps.
I absolutely love my Wolfgang Puck Cookware. It’s very heavy duty, heats evenly and cleans so easily. I also have his set of 4 Santoku knives that I love too but I couldn’t say if they’re going to be good 2 years from now as I’m just now trying them out.
If you are looking into brands, I would say Calphalon and All Clad are the top of the line. They can be pricey for everyday cookware but they are worth the money. In terms of type of cookware, your best bet is to get a mix of non stick and stainless steel pieces. Non-stick are not good for many meals because you want food prticles to fix to the bottom to flavor your food. That is why stainless steel is ideal. It keeps flavor in the food. Non-stick is good for omelets and items of that nature. You should check out Consumer Reports for reviews of the various lines of cookware from each company.
Pampered Chef is the best.
Cast iron is the best cookware. Keep it oiled and out of the hot soapy water, and don’t soak it. Cast iron heats and cooks evenly, and is probably less expensive than anything elese you will find. The drawback is that it is heavy. It sounds like you arre a strong young man. Get stainles steel knives. Find the individual styles you want/need and make your own set; you will save big dollars. Our set includes: a cleaver, chef’s knife, medium and long boning/slicing knives, 2 styles of paring knives, set of steak knives (wide SS blade) also got a nice block to store same. All much less than buying the block and knives together.
Pots and pans: Calphalon
Dutch ovens/casseroles/covered skillets: Le Creuset
Knives: Chicago Cutlery
Pressure Cooker: Presto
AllClad-stainless. Is the "best buy" it should last a life time. The copper core is over priced, and anodized cookware will eventually lose its anodized layer. Non stick is toxic, if birds die from the fumes it gives off, that should be a good enuff hint to "get out of the mine".
The only problem with AllClad is the joint and 2 bolts from handle to pan, the crevices are hard to clean. Thats why I’ve designed a patent pending cookware thats seamless one piece, a metal version of the cast iron skillet.
Hopefully by next year I can say my cookware is the "best". Plus 10% of profits will go to disabled veterans.
Global japanese knives are great, but Forschner knives are a great buy, so are MAC knives in California. Shun Knives are great also. I like seamless one piece knives for sanitary reasons, and cookware for that matter.
Check out cookillustrated.com, They’re like the "Consumer Reports" of all things cooking.
Alton Brown has excellent info on kitchen tools. These are the two sources I get most of my info from.
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