Educate me on cookware.

[Straight Shooter]

Gents-
Looking to buy some new stuff for a new apartment. Was brousing tonight at the cookware...pans & skillets specifically. Now, Im NOT any sort of chef, or even an amateur. I just cook some for myself every now and again. So I have questions on what you guys who are chefs and cooks recommend.
1. Coatings. I see all these enamel coatings...white...grey...green...black, ect. Whats the difference in the colors? Do they cook differently and is one better or worse than the others?
2. Safety- Im concerned about the coatings, when heated are they giving off any unhealthy chemicals into the food? Seems like I heard...and I could be wrong...that in 2015 they are gonna ban these non-stick coated pans from being sold due to health concerns? Is this true?
3. Aluminum vs. Stainless Steel. Whats better? Is there one brand that sticks out...like the Colt 6920 of skillets and pans?:D
4. Cast Iron. I saw nice skillets from LODGE brand. Are these GTG? Are they better or worse than alum. or SS?
5. Is there an USA MADE product line worth buying>
Just any info you cooks have is helpful, ESPECIALLY on the safety side I was asking about.

[Belmont31R]

Stainless All Clad is great stuff. Can be a little harder to clean than non stick but just get some steel scrubbing pads and they clean pretty easy. Bar keepers friend with a little water brings them back up to a nice shine. We had two sets of pretty good non stick and they just end up wearing out. You get chips in the coating unless you use plastic or rubber utensils. They start looking like crap after a year of moderate use. Our All Clad is the plain stainless not any of the copper core types which are big $$$. We also have a few All Clad utensils like a ladle and a turner. Great items and very solid unlike most off the shelf crap made with thin pot metal that bends easily and will have to replaced much earlier than higher quality items.

The new Lodge stuff is hard to get right because the surface is so rough out of the box. Better to find something like an old Wagner that isn't warped or rusted to hell. Ones with a decent surface still can be redone and seasoned pretty easily. The new Lodge stuff you pretty much have to grind the factory finish off first.

I would also look at Le Crueset for some nice pieces. We have some mugs and other small items. After at least a year they all still look almost brand new.

[El Vaquero]

I second All Clad. It is the shit. Not cheap but will last you many, many years. Non-stick (I'd go Calphalon) has its place but I wouldn't use it as my primary. Barkeepers friend works well too. I even used it to clean and polish up the exhaust tip on my car.

[Endur]

I am no SME but stainless is the way to go. I have never seen any chef worth a damn on any cooking show or at any restaurant use anything other than stainless...usually. Oh, and glass and occasionally cast iron.

[Straight Shooter]

Info is right on, just what I was looking for...thank you all for the answers!! Any more advice, chime in!!

[Amur]

204 post....first post in GD re: cookware.

"damn it feels good to be a gangster"

My wife and I just had our 7th anniversary. The "traditional" 7th years gift (which i try to follow every year) is copper.

I got her a few All-Clad copper core pieces (Hey it beats the time I got her a steam mop for valentines day!), and we also have a few all All-Clad stainless pieces.

All-clad makes a solid proven product.

In some senses, cookware is like AR's. Its not worth spending 0.8 of cost on cheap stuff when you could get a "colt"/"BCM"/solid brand for 1.00.

I also have enjoyed a few pieces of cast iron to work in.

Cookware is also like knife sets. Don't buy the 10 pieces set. Get 5-6 solid pieces you will use all the time over a few months as you see good deals.

GD....killin it!

[eightmillimeter]

Stainless steel is the only way to go. Plus I have four cast iron skillets for assorted specialized man cooking.

ETA: Best advice I ever got: "Never trust a skinny chef"

[Dave_M]

Going against the grain here... I generally prefer non stick. Many non-sticks are crap, especially the lightweight aluminum ones. Sure, they'll last 4-5 months but then they're trash worthy. Had very good luck with Farberware stainless non-stick. Yes, there's been a lot of arguments about cook surfaces but a fast cleanup and the ability to easily pop out crepes (I'm no pastry chef) is great. No problems getting a good sear on meat so long as you heat it properly. There are pretty much always two going on the cook top (one 10" and then my 12" workhorse).
http://www.amazon.com/Farberware-Millennium-Stainless-Nonstick-Skillet/dp/B000U5S3XG/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1398232429&sr=1-1&keywords=farberware+millennium

Heats evenly, oven safe to 400F, and still excellent after a couple years of hard use.

Downside is that it weighs ~4lbs.

[Moose-Knuckle]

SS and Lodge cast iron here, non-stick surfaces for the most part are toxic. There are regulations coming down the pipe to ban manufactures from using them.

As far as cleaning SS, use non-scratch pads (I prefer the blue Scotch Brite ones) and some Bar Keepers Friend will have them looking new in a jeefy.

[Honu]

all clad stainless inside and out :) soak it comes clean easy
also nice can go from stove top to oven ! brown up pork tenderloin bring to oven to finish off kinda thing
will last a long long time

have some hard anodized aluminum stuff also that is very good my dutch ovens for camping are this and a small wok and griddle but more for camping close to cast iron easy maintenance :) not raw aluminum but anodized is tough stuff think calphalon stuff but again this is last don't bother until you think know you want need this stuff :)

cast iron specialty thing but meat and stuff can be good on cast iron so have a skillet dutch oven and reversible griddle also use the stuff outside on the camp chef burners or BBQ quite often great stuff to have
french toast on cast iron :) OH YEAH nice crispy outside !
but including the enameled like lecreuset stuff Belmont had good info on the cast iron :) so read his post again :)
also google it you will find tons of info cast iron is awesome life long and then hand it down stuff if its good !!!!

best non stick according to many are the T-Fal pro line can be had at target etc.. you want the ones with the riveted handle these handy for delicate things you do not want to stick at all
stainless for many things is fine once you learn to oil properly when cooking etc.. you will find things don't stick as bad as you think :)
but I do find the t-dal pro very good as said they are cheap enough if they start to come apart chuck em wash em very careful again delicate stuff ? for me crepes and certain veggies and stuff not high heat stuff either !

most of my utensils come from restaurant supply places or commercial costcos if you have those ! they are not the same as regular costcos not to many of them around but they have some good restaurant supply stuff ladles and large serving things etc..


IMHO get a nice set of all clad stainless nothing with non stick
for non stick get the t-fal again the riveted pro line stuff get a 12 inch and maybe a 8 inch ? forgot price as said chuck em when they get bad cheap enough its a throw away item after a while
cast iron 12 inch skillet to start and one lecreuset enameled dutch oven style setup sometimes costco has good ones to :)

[Outlander Systems]

Cast iron. Never look back.

Since I got a Lodge, I haven't used anything else.

[GH41]

All-Clad brushed for me. The only non stick I recommend is a single 10-12 inch fry/ saute pan with a glass lid. Try not to buy sets. You always get something you don't use. I purchase cookware and kitchen knives individually. I don't have anything I don't use. GH

[Whiskey_Bravo]

We have mostly Sur La Table brand stainless which works great and is a little cheaper than All Clad. For non stick we have a Scanpan which isn't coated, it's the same material all the way through and can be put in the oven up to 400 degrees I believe(but I only really use it for eggs and certain types of fish).

And like others have said, you have to have at least one decent skillet. I have an old one I got from my mother that is perfect and also a couple of lodge.

[TomF]

I'm just a foodie who enjoys to cook.

I eat a lot of eggs so nonstick is important. I wanted to avoid teflon so I learned to use cast iron years ago and will never go back. I do about 90% of my cooking in two pieces: a 10" cast iron skillet and a 12" stove top dutch oven.

We have a nice set of stainless all clad we got for our wedding which I will use when needed (big batches for family dinner usually) and it is nice, but I sure love me some cast iron.

[Koshinn]

I love cast iron. As others have said, try to find one that has a smooth cooking surface, not a rough one.

This is important for cast iron: http://www.amazon.com/gp/product/B002CJNBTO/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1



... is fireclean usable to season cast iron? Hm...

[OldState]

You need to consider the metal used and its properties along with what you are tring to do.

I have All Clad but there are many made in a similar fashion. The standard All Clad pan is aluminum sandwiched between 18/10 stainless that is magnetic so it will work with a induction cook top if you have that.

Aluminum and copper are FAR better and even conductors of heat but are soft. The stainless is for durability.

My set was a wedding gift but I have found pieces WAY cheaper at the All Clad outlet or places like Home Goods. Usually "seconds" that you can not find a flaw in. If there were not a gift I would bought the brushed double aluminum with stainless inside model at the All Clad outlet.

I also own two very heavy anodized aluminum frying pans that are great. A descent sized cast iron is a must for searing and other things.

Avoid frying pans with the heavy bottom but thin sides. These are good for big stock pots but will burn food on the thin side walls in a pan.

I saw this brand in Wallmart a while back and it seemed to be constructed in an identical fashion to All Clad

http://www.consumersearch.com/cookware/tramontina-8-piece-1810-stainless-steel-triply-clad-cookware-set

You also need one heavy duty nonstick (usually a rougher surface....mine is an All Clad) for things like fish and a cheap one with the very slick surface if you want to cook omelets. The irony is that the expensive non stick will not release an omelet. I buy the aluminum ones at a kitchen supply store and consider them disposable.

You should also have a few really good knives and a honing steel :)

[OldState]

All-Clad brushed for me. The only non stick I recommend is a single 10-12 inch fry/ saute pan with a glass lid. Try not to buy sets. You always get something you don't use. I purchase cookware and kitchen knives individually. I don't have anything I don't use. GH


We have mostly Sur La Table brand stainless which works great and is a little cheaper than All Clad. For non stick we have a Scanpan which isn't coated, it's the same material all the way through and can be put in the oven up to 400 degrees I believe(but I only really use it for eggs and certain types of fish).

And like others have said, you have to have at least one decent skillet. I have an old one I got from my mother that is perfect and also a couple of lodge.

This is all very good advice ^^^^^^

[steyrman13]

Cast iron really is the best that will last you the longest. Here is a good read on the ways to season cast iron. It is actually some science behind it. If you actually season it correctly, soapy water and quick dry(heat) afterwards will NOT hurt it.
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
I'll try and find the other link that I read on when seasoning my cast iron pans. Basically some of the Old Lodge and Old Wagner and especially old Griswold have the smoother surfaces that were ground better from the factory, but you could do on your own with time or with a stone. The reason a flat blade stainless spatula is recommended for use as Koshinn linked, it helped knock of the ridges and even out the pan. The oil polymerizes into a slick surface that fills in the voids and makes one smooth surface. If you start with a smoother surface, it will have covered all the peaks rather than having to knock them off over time and re-season later on. I wouldn't buy a pre-seasoned skillet from anywhere, as I would strip it anyways using self cleaning oven, followed by a soak in white vinegar 50/50 water with a quick wipe and coat with oil following the link. I would like to know more behind it, but I know we make plastics with natural oils such as corn oil water bottles. This is called polymerized oil. So basically you are making a plastic surface on your skillet to make it non-stick.

[SomeOtherGuy]

Another vote for cast iron - we've tried all options, and based on food safety concerns got away from aluminum and nonstick. Cast iron, properly seasoned, works great. We use exclusively cast iron for frying / stovetop type use, and stainless steel for pots / soups / boiling water type use.

You can often find quality old cast iron at garage sales and the like for dirt cheap. It lasts forever with minimal care. Some of our daily use pans are probably 50-70 years old.

[montanadave]

Cast iron really is the best that will last you the longest. Here is a good read on the ways to season cast iron. It is actually some science behind it. If you actually season it correctly, soapy water and quick dry(heat) afterwards will NOT hurt it.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

I ran across some of that gal's articles on seasoning and rejuvenating cast iron a couple of years back. She's got it down.

[Spurholder]

I never liked non-stick pans...until my wife got these:

http://www.williams-sonoma.com/products/calphalon-elite-3-piece-fry-pan-saute-pan-set/?pkey=ccookware-calphalon&cm_src=cookware-calphalon||NoFacet-_-NoFacet-_--_-

The non-stick surface is supposed to be very scratch-resistant; however, I use a Zyliss non-stick thingee to cook with. Does scrambled eggs perfectly, and my wife even does Kung Pao Chicken in the larger skillet.

HTH.

[steyrman13]

I ran across some of that gal's articles on seasoning and rejuvenating cast iron a couple of years back. She's got it down.

Definitely! I found another article either linked by her or independent, that I think was an Engineer who put even more behind the science and showed an illustration referring the the peaks and valleys and why a higher smoke point oil was what you want to cook with ie, sunflower, Peanut, canola, soybean b/c it won't burn why cooking, but for seasoning the low smoke point and drying oil is better for seasoning bc of the polymerization.

[CLHC]

Cookware on M4C! Now how interestingly cool is that? I've asked same same in other forum than here and the response is different. Will have to reply back with some show-and-tell when I'm at home.

Enjoy!

[yellowfin]

Calphalon has been doing great for my wife and I for 10 years or so with little or nothing else really to be wanted. We also use some Emile Henry as well, particularly their tagine and Dutch oven. Haven't tried All Clad, but if it's thought to be equal to or better than Calphalon I'd certainly not turn it down.

[TehLlama]

My wife swears by cast iron, but there are tons of things that cook tremendously better with a good cast iron skillet.

I'm a fan of the set stuff when it comes to the saucepans and double boiler or steamer kits, but I absolutely agree that finding stuff for deals separately is arguably a better deal.

[Straight Shooter]

Thank yall so much for the info! I may order that set that spurholder recommended...great price on what appears to be just what I need. That All Clad is the BOMB...I just cannot afford it, nor could I ever justify its price with no more than I do.
CLHC...chime back in when you can...lets see what you got!

[Javelin]

Costco has a great deal on Kirkland signature all stainless cookware. It's like $200 and they have a copper core and no coatings. Else a good seasoned Lodge skillet works great. Recommend using grape seed oil for a non stick grease. It's heart healthy and doesn't flavor the food such as eggs.

[CLHC]

Gents-
4. Cast Iron. I saw nice skillets from LODGE brand. Are these GTG? Are they better or worse than alum. or SS?
5. Is there an USA MADE product line worth buying>
Just any info you cooks have is helpful, ESPECIALLY on the safety side I was asking about.


CLHC...chime back in when you can...lets see what you got!
Just picked up me a couple of the Lodge Mfg. Cast Irons (Made in the USA) within the past week and a half:

Lodge 10.25" Skillet

http://i987.photobucket.com/albums/ae360/chc_hmc/th_FlaxOil_zps428e27e0.jpg (http://s987.photobucket.com/user/chc_hmc/media/FlaxOil_zps428e27e0.jpg.html)

Lodge Double Dutch Oven

http://i987.photobucket.com/albums/ae360/chc_hmc/th_LodgeCastIronDoubleDutchOven_zps55157b3f.jpg (http://s987.photobucket.com/user/chc_hmc/media/LodgeCastIronDoubleDutchOven_zps55157b3f.jpg.html)

The Skillet I did season twelve (12) times before using it then "tested" it out by frying an egg.

http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggOnCISkillet_zps08e2ed54.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggOnCISkillet_zps08e2ed54.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggonCISkillet_ii_zps8201a03a.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggonCISkillet_ii_zps8201a03a.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirsEggonCISkillet_iii_zps2e0761bd.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirsEggonCISkillet_iii_zps2e0761bd.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggonCISkillet_iv_zps70888e05.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggonCISkillet_iv_zps70888e05.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggonCISkilletDone_zpsa92c8e2d.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggonCISkilletDone_zpsa92c8e2d.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggonCISkilletCleaned_zpsfaf8b3a6.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggonCISkilletCleaned_zpsfaf8b3a6.jpg.html)

The Double Dutch Oven (this is like a Five-in-One Cookware) has been seasoned six (6) times. I've yet to cook with it.

So far I'm really really liking the CI (Cast Iron) Cookware. It does work as long as one fully understands and appreciates the "work" involved with CIs.

Will post more later.

[yellowfin]

Has anyone here tried the Le Creuset tagine? I have a friend who's getting married soon and am thinking about getting them one as a wedding gift.

[CLHC]

Has anyone here tried the Le Creuset tagine? I have a friend who's getting married soon and am thinking about getting them one as a wedding gift.
Don't have one but want to get one and looking forward to trying it out. Doesn't have to be from said manufacturer though. . .

[yellowfin]

I own and love the Emile Henry one, just figured I'd ask about others.

[Outlander Systems]

Just picked up me a couple of the Lodge Mfg. Cast Irons (Made in the USA) within the past week and a half:

Lodge 10.25" Skillet

http://i987.photobucket.com/albums/ae360/chc_hmc/th_FlaxOil_zps428e27e0.jpg (http://s987.photobucket.com/user/chc_hmc/media/FlaxOil_zps428e27e0.jpg.html)

Lodge Double Dutch Oven

http://i987.photobucket.com/albums/ae360/chc_hmc/th_LodgeCastIronDoubleDutchOven_zps55157b3f.jpg (http://s987.photobucket.com/user/chc_hmc/media/LodgeCastIronDoubleDutchOven_zps55157b3f.jpg.html)

The Skillet I did season twelve (12) times before using it then "tested" it out by frying an egg.

http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggOnCISkillet_zps08e2ed54.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggOnCISkillet_zps08e2ed54.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggonCISkillet_ii_zps8201a03a.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggonCISkillet_ii_zps8201a03a.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirsEggonCISkillet_iii_zps2e0761bd.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirsEggonCISkillet_iii_zps2e0761bd.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggonCISkillet_iv_zps70888e05.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggonCISkillet_iv_zps70888e05.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggonCISkilletDone_zpsa92c8e2d.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggonCISkilletDone_zpsa92c8e2d.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_FirstEggonCISkilletCleaned_zpsfaf8b3a6.jpg (http://s987.photobucket.com/user/chc_hmc/media/FirstEggonCISkilletCleaned_zpsfaf8b3a6.jpg.html)

The Double Dutch Oven (this is like a Five-in-One Cookware) has been seasoned six (6) times. I've yet to cook with it.

So far I'm really really liking the CI (Cast Iron) Cookware. It does work as long as one fully understands and appreciates the "work" involved with CIs.

Will post more later.

CIs are the 1911s of cookware.

I will never buy anything that isn't cast iron again.

[Honu]

we have one large 14 inch kirkland pan ! great quality for sure the stainless they have would be worth looking at forgot about that :)

they also had some enameled cast iron that got some really good reviews by some folks to for cheap :)

[decodeddiesel]

Cast iron. Never look back.

Since I got a Lodge, I haven't used anything else.

Absolutely! Cast iron for frying, searing, anything involving high heat or simmering. The heat transfer properties of Fe are just outstanding.

For boiling I prefer SS or glass as it is not nearly as porous as the Fe.

[OldState]

Cast iron is great and has many uses. I use mine all the time. But it also has draw backs.

Besides being heavy, is must be kept seasoned to remain non stick and rust free. Also, cast iron will discolor certain food and also leave a metallic taste in lighter flavors foods. This are reasons that serious cooks have various types of cook ware.

If I lost everything and had to start again my minimum set up would be as follows:

1 cast iron skillet
1 heavy tri clad 2qt sauce pan with lid (I prefer saucier style)
1 heavy tri clad non stick fry pan 12 - 14"
1 cheap super slick non stick fry pan for eggs and omelets
1 heavy stock pot

You could get most things done with just this.

Then you could add 1 regular (no nonstick coating) heavy tri clad frying pan or french skillet same size if you like to make pan sauces from seared meats.

Also, later you could add an enamel coated cast iron Dutch oven for stews and chili

You should also have 3 quality high carbon knives and a honing steel. I have more but use these 99% of the time:

1 chef knife, 1 pairing knife, and one serrated knive.

[decodeddiesel]

Cast iron is great and has many uses. I use mine all the time. But it also has draw backs.

Besides being heavy, is must be kept seasoned to remain non stick and rust free. Also, cast iron will discolor certain food and also leave a metallic taste in lighter flavors foods. This are reasons that serious cooks have various types of cook ware.

If I lost everything and had to start again my minimum set up would be as follows:

1 cast iron skillet
1 heavy tri clad 2qt sauce pan with lid (I prefer saucier style)
1 heavy tri clad non stick fry pan 12 - 14"
1 cheap super slick non stick fry pan for eggs and omelets
1 heavy stock pot

You could get most things done with just this.

Then you could add 1 regular (no nonstick coating) heavy tri clad frying pan or french skillet same size if you like to make pan sauces from seared meats.

Also, later you could add an enamel coated cast iron Dutch oven for stews and chili

You should also have 3 quality high carbon knives and a honing steel. I have more but use these 99% of the time:

1 chef knife, 1 pairing knife, and one serrated knive.

Great post!

[OldState]

Oh, you should also have a heavy bottomed roasting pan so you can make real gravy and sauce.....gravy from a jar or packet is bush league and sucks :nono:

[just a scout]

If you want cast iron, go to a yard sale, garage sale, etc. find something but solid. Even if it's rusty and tucked up, pitch in a hot fire, burn off the crap. Clean it steel wool, soap and water. Dry it over heat, oil it while hot and let it take as much as it wants. Let cool, then wipe it down. Should be fine. My pans are over 100 years old, and easily the best ones on the kitchen.


Sent from my iPad using Tapatalk HD

[CLHC]

Okay, here's the new Lodge CI Skillet being "broken" into still.

Halibut

http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3785_zps6843afc2.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3785_zps6843afc2.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_HalibutonCISkillet_zpsd257233e.jpg (http://s987.photobucket.com/user/chc_hmc/media/HalibutonCISkillet_zpsd257233e.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_HalibutonCISkilletFlip_zps5b702d23.jpg (http://s987.photobucket.com/user/chc_hmc/media/HalibutonCISkilletFlip_zps5b702d23.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_HalibutonCISkilletFlipped_zps1ccf591b.jpg (http://s987.photobucket.com/user/chc_hmc/media/HalibutonCISkilletFlipped_zps1ccf591b.jpg.html)


http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3789_zpsc7408667.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3789_zpsc7408667.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3790_zpsf7562e06.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3790_zpsf7562e06.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_CISkilletWipedCleanFromHalibut_zps77ec9388.jpg (http://s987.photobucket.com/user/chc_hmc/media/CISkilletWipedCleanFromHalibut_zps77ec9388.jpg.html)

Boneless Ribeye

http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3793_zps89738d66.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3793_zps89738d66.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3794_zpse09cc00e.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3794_zpse09cc00e.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3795_zps5c256e9c.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3795_zps5c256e9c.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3796_zpsd691bbe0.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3796_zpsd691bbe0.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3797_zps8d473cf6.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3797_zps8d473cf6.jpg.html)

http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3798_zps3b0f182a.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3798_zps3b0f182a.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3799_zps4f301da6.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3799_zps4f301da6.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3802_zpsd94a239e.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3802_zpsd94a239e.jpg.html) http://i987.photobucket.com/albums/ae360/chc_hmc/th_IMG_3803_zps7ddca823.jpg (http://s987.photobucket.com/user/chc_hmc/media/IMG_3803_zps7ddca823.jpg.html)

This SS Clad Skillet I just got yesterday and has yet to be used. Looking forward to it.

http://i987.photobucket.com/albums/ae360/chc_hmc/MauvielMCook_zpseffe58f9.jpg

http://i987.photobucket.com/albums/ae360/chc_hmc/IMG_3810_zps2cc68c83.jpg

So far I am loving the Lodge CIs! More cooking time needed with it. Right now the Lodges are being seasoned in the oven at 500°F. I am using Flaxseed Oil. Though the Lodge does come pre-seasoned from the manufacturer, I simply washed it with hot water and did my own seasoning.

No cooking tonight since I had a hankering for a Carl's Jr. Guacamole Bacon Six Dollar Burger! I know, very very bad!

[Endur]

I love the look of stainless. I ever get a house, all appliances will be stainless. Just looks manly. I am curious to what cookware is made in the U.S.

[OldState]

I love the look of stainless. I ever get a house, all appliances will be stainless. Just looks manly. I am curious to what cookware is made in the U.S.

All Clad is made in Pennsylvania, not sure of anything else

[CLHC]

I love the look of stainless. I ever get a house, all appliances will be stainless. Just looks manly. I am curious to what cookware is made in the U.S.
Cookwares made here in the USA?

Lodge
All-Clad
USA Pan
360Cookware
Saladmaster

That's what I can think of right now. Most of the products from said manufacturers are still made here.

And speaking of CI cookware, there' a grill for BBQ if that's what you're into for this summer that Lodge does produce; The Sportsman's Grill (http://www.lodgemfg.com/grilling/sportsmans-grill-L410)

[Straight Shooter]

Freakin awesome posts gents..thank you so much!! Keep the info & pics comin!

[Endur]

Thanks OldState and CLHC. Feels weird talking about cookware but the emasculation of men in our society today aside, knowing how to cook is a survival skill and all men should have a basic level of it. Man law! HA

[OldState]

Thanks OldState and CLHC. Feels weird talking about cookware but the emasculation of men in our society today aside, knowing how to cook is a survival skill and all men should have a basic level of it. Man law! HA

Nothing feminine about knowing how to cook. Up until recent times all the worlds greatest chefs were all men.

I grew up in a family of Italian decent and food was taken quite seriously. There was very little canned food and all my friends wanted to eat at my house. We weren't wealthy but we always ate well. I was never a picky eater as a child because anything my family gave me tasted incredible.

Not to sound like a jerk but I honestly used to feel bad for the way many of my friends ate at home. I never said it to them but I thought is was a little pathetic actually. It just seemed lazy and ignorant to me.

Now that I have 2 small boys, I am appalled by the garbage some parents still feed there kids.

My favorite thing to do is go out to eat. Hell I just booked another trip to New Orleans (greatest food city in the world IMO) based around eating.

Life to short to eat like a hobo:bad:

[Watrdawg]

Thank yall so much for the info! I may order that set that spurholder recommended...great price on what appears to be just what I need. That All Clad is the BOMB...I just cannot afford it, nor could I ever justify its price with no more than I do.
CLHC...chime back in when you can...lets see what you got!

If you have a TJ Maxx, The Homestore or Marshalls close by check out their cookware sections. They usually have a piece or two of All Clad there. You can pick them for about half the price as buying it at other retailers.

My wife and I received a stainless All Clad set for our wedding and I've picked up various pieces over the years at TJ's. The only other cookware I own is Cast Iron. Stay away from the anodized aluminum cookware. They put off this metal taste into your food. You also are not supposed to put them into the dishwasher. I do have a non-stick All Clad skillet that is only used for omelets.

[Straight Shooter]

Watrdawg...Im going today to start looking and maybe buying...thanks for the advice!

OldState...AMEN, brother! Not only is nothing feminine about men cooking...its a mans duty to be able to, imo. Ive told young guys for years there are 4 BASIC things you need to know how to do when you finally get out on your own:
1. Learn how to cook some basic, good stuff and feed yourself something besides f-in chicken nuggets and pizza rolls.
2. Learn how to keep a clean house/apt. Don't be a filthy slob, for God's sake and everyone elses.
3.Learn how to do laundry. Easy to do, simple.
4. Learn how to dress decently...like a man. Not some effeminate little girl.
I myself have a lot left to learn about cooking, but I am trying. I really appreciate all the info given. I always post here when I need to learn about something. THANKS!!

[ra2bach]

on electric or gas stoves, I like a nonstick steel pan with a thick bottom plate. it helps to distribute the heat and prevent hot spots that can burn. an egg is fried evenly across the whole bottom.

we use Circulon Professional series. they even work on induction ranges...

[CLHC]

Think I'll get this one:

http://i987.photobucket.com/albums/ae360/chc_hmc/LodgeAmericanaBuffaloNickelSkillet_zps91272447.jpg

Maybe because of the Buffalo Nickel engraving? ! ? ! ? ! Either way, looks interestingly unique! Also, BMC may possibly be selling restored Griswold Cast Irons.

[tb-av]

ALL Clad or old well cured cast iron and a some sort of clay pot cooker... and a nice stew pot.

Just learn to control your heat and don't cook your food to death.

There's a time and a place for everything has never been truer than for cooking. If you get all your temps right, the food cooks perfectly and pretty much not much sticking happens.

[CLHC]

Side-by-Side Skillet Comparison of Lodge (10.25") and Mauviel M'Cook SS (11.00")

http://i987.photobucket.com/albums/ae360/chc_hmc/SkilletComparo_zps172673ad.jpg

http://i987.photobucket.com/albums/ae360/chc_hmc/SkilletComparo_ii_zpsaa840c28.jpg

[SeriousStudent]

If you have a Tuesday Morning store near you, you may want to look them over. A lot of times they will get some really good deals on cookware.

I have a real mix of stuff - Lodge and Erie cast iron, All-Clad, Calphalon, Cuisinart, a real mix. It's sort of like knives, guns and golf clubs - different tools for different tasks.

And if you hunt on ebay, you can find some good deals on Erie cast iron. That stuff is 70-100 years old, and has never been equaled. Also check those garage sales and thrift stores. Starvation Army sold me an awesome Lodge 7-quart Dutch Oven for $12 a few years ago.

[bzdog]

http://forums.egullet.org/topic/25717-understanding-stovetop-cookware/
http://forums.egullet.org/topic/25718-qa-understanding-stovetop-cookware/

[CLHC]

On that Understanding Stovetop Cookware By Samuel Lloyd Kinsey (slkinsey), I'll have to read that slowly to fully grasp what's being stated. Giving it a quick once over is very interesting. Thanks for that intro link!

[bzdog]

And just for fun:

https://web.archive.org/web/20121018090055/http://foodieforums.com/reviews/gyutoreview.htm

https://web.archive.org/web/20121018090243/http://foodieforums.com/reviews/carbongyutoreview.htm

[CLHC]

Here's two interesting articles for the "Geek" that prefers a "Scientific" approach to cookware and cooking:

Heavy Metal: The Science of Cast Iron Cooking (http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/)

and

Cooking for Engineers (http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware)

[OldState]

Watrdawg...Im going today to start looking and maybe buying...thanks for the advice!

OldState...AMEN, brother! Not only is nothing feminine about men cooking...its a mans duty to be able to, imo. Ive told young guys for years there are 4 BASIC things you need to know how to do when you finally get out on your own:
1. Learn how to cook some basic, good stuff and feed yourself something besides f-in chicken nuggets and pizza rolls.
2. Learn how to keep a clean house/apt. Don't be a filthy slob, for God's sake and everyone elses.
3.Learn how to do laundry. Easy to do, simple.
4. Learn how to dress decently...like a man. Not some effeminate little girl.
I myself have a lot left to learn about cooking, but I am trying. I really appreciate all the info given. I always post here when I need to learn about something. THANKS!!

Agreed. Especially #4. Nothing makes a grown man look like a dopey teenager than wear ill fitting uncoordinated clothes. Unfortunately people judge you by how you look....especially women..if you are single.

As for cooking, women like that too. "If you can read you can cook" my grandma used to tell me. Get some basic books. I like the CIA's (not the government org) cookbook/textbook. It will teach you all the basics from food selection and breaking down a fish, chicken, etc to all the basic cooking techniques and when to use them.

http://www.amazon.com/Cooking-Culinary-Institute-America-Revised/dp/0470587814/ref=pd_sim_b_1?ie=UTF8&refRID=1B3JKYB92SX1AF28H5YA


The home version of this

http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/ref=pd_sim_b_3?ie=UTF8&refRID=1B3JKYB92SX1AF28H5YA

I have both.

[Quiet-Matt]

I have cast iron, stainless, caphlon non-stick, but my current favorite is a set of pans that are ceramic coated with no rivets. I can't recall the brand right now, but the are great. Nothing sticks, minimal oil required, and you have to want to burn something.

[Abraham]

You'll need a few good knives too.

An 8" Chef's knife and a paring knife will get you started.

I like Wusthof and remember this: Wash these high quality knives by hand, NEVER in the dishwasher.

Plus, you'll need a good cutting board.

Size is up to you.

Cutting board material?

Some prefer wood over bamboo as bamboo is harder than wood. Some prefer plastic, but it's harder to disinfect. You'll need to do a little research to see what you prefer.

Plus, if you cut up chicken on the board - don't then cut up veggies on the same surface.

There are many small things to observe when it comes to prep.

[OldState]

I would add that plastic dulls knives faster. Bamboo is "slower" to slice on.

DO NOT run a good knife through a sharpening stone. I kept an edge on my Wusthof's theough 2 years of everyday use with just a honing steel (which doesn't remove metal). Then I took it to a store where a company guy was there sharpening for free.

Also learn how to hold a knife properly and cut properly. My wife was very stubborn about this but 2 trips to the emergency room cured her of that.

[Moose-Knuckle]

Some prefer wood over bamboo as bamboo is harder than wood. Some prefer plastic, but it's harder to disinfect.


I thought the opposite was true? A local sochet (kosher butcher) was not allowed to install wood cutting boards due to the health code. Wood is porous compared to plastic, the benefit of wood is that you don't get chemicals like BPA leaching into your food.

[OldState]

I thought the opposite was true? A local sochet (kosher butcher) was not allowed to install wood cutting boards due to the health code. Wood is porous compared to plastic, the benefit of wood is that you don't get chemicals like BPA leaching into your food.

Yes, a lot of professional cooks recommend using plastic for cutting raw meat because you can disinfect it in the dishwasher. However it may not always be as effective as the board gets more cut up.

I use plastic for raw meat and wood for everything else.

Glass is the absolute worst for a good knife.

[steyrman13]

According to a few scientist, and Alton brown I believe is the other source I saw it, wood is actually less of an issue with bacteria than plastic. Any bacteria that is on the surface would wick into the wood and not be on the surface where as the valleys in plastic it will just sit in and not get washed from a dishwasher because it collapses back on itself when the knife glides through trapping the bacteria

[montanadave]

According to a few scientist, and Alton brown I believe is the other source I saw it, wood is actually less of an issue with bacteria than plastic. Any bacteria that is on the surface would wick into the wood and not be on the surface where as the valleys in plastic it will just sit in and not get washed from a dishwasher because it collapses back on itself when the knife glides through trapping the bacteria

I seem to recall reading something about the lignins in wood having a bactericidal effect. Some studies indicate minimal differences between plastic and wood when new, but when the surfaces become used and scarred up, wood is less of a risk than plastic: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

[Honu]

I like the bendy plastic cause easy to dump stuff in pans bowls etc..

[CLHC]

According to a few scientist, and Alton Brown I believe is the other source I saw it, wood is actually less of an issue with bacteria than plastic. Any bacteria that is on the surface would wick into the wood and not be on the surface where as the valleys in plastic it will just sit in and not get washed from a dishwasher because it collapses back on itself when the knife glides through trapping the bacteria
Alton Brown's take on cutting boards:


http://www.youtube.com/watch?v=iKkf9YYwmGQ

[SeriousStudent]

I have one of these:

http://butcherblockco.com/product/prbl

And several of these:

http://www.amazon.com/Stanton-Trading-2-Inch-Cutting-Board/dp/B0032AM0LW/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1398479944&sr=1-1

Bleach is an amazing substance. Cheap, plentiful and kills loads of slimy invisible critters.

[bzdog]

According to a few scientist, and Alton brown I believe is the other source I saw it, wood is actually less of an issue with bacteria than plastic. Any bacteria that is on the surface would wick into the wood and not be on the surface where as the valleys in plastic it will just sit in and not get washed from a dishwasher because it collapses back on itself when the knife glides through trapping the bacteria

As much as I like and respect Alton, the dishwasher is hot enough to disinfect. Even if there is bacteria trapped in there, it's going to be dead bacteria.

Plastic boards for me, sized to fit in the dishwasher, and they go in the dishwasher after every use.

And speaking of sanitation.... Sponges are the plague. Just say "no"! Get dish cloths and wash them often.

-john

[Moose-Knuckle]

I have one of these:

http://butcherblockco.com/product/prbl

If Noveske made a butcher block . . .

[Moose-Knuckle]

And speaking of sanitation.... Sponges are the plague. Just say "no"! Get dish clothes and wash them often.

-john

I don't use sponges but if I did I would nuke those babies in the science oven after each use.

[bzdog]

I don't use sponges but if I did I would nuke those babies in the science oven after each use.

While that might make them safe, they'd still be gross. :-)

-john

[SeriousStudent]

If Noveske made a butcher block . . .

Yeah, I have also got a German cleaver that has been in the family for over 100 years to go with it.

Because I'm cool like that. :cool:

[Belmont31R]

Wusthof, Shun, and Global make great knives. I know Wusthof has some cheaper knives made in Asia. Avoid those. The Euro made ones are nice. These knives, as mentioned earlier, don't go in the dish washer. Just hand wash with a dish soap. Sharpening...everyone has their own method. I use Japanese water stones 1-2 times a year. My favorite knife is a Shun Ken Onion.

Cutting boards...I prefer plastic with a cut around the edge to trap juice that might run off. You need at least two and make sure they fit in the dish washer. Your washer should be getting hot enough to sanitize by heat.

Every guy should be able to cook fresh meals. Doesn't have to be fancy dishes or presentation but I'm grateful my mom taught me a lot and I've experimented a lot. Once you learn the more common spices and how they create flavor it's not hard to make tasty food. My wife can follow a recipe but is lost doing anything from scratch and picking spices to include.

[Belmont31R]

Almost forgot. Don't buy those huge knife set no matter the brands. Waste of money. Buy half or less the number of knives as a set comes with and get much better knives that you'll use the most. Even end up spending less.

[OldState]

Almost forgot. Don't buy those huge knife set no matter the brands. Waste of money. Buy half or less the number of knives as a set comes with and get much better knives that you'll use the most. Even end up spending less.

Yes, a chef, a pairing, and a serrated knife is all you need to do most things. Plus a honing steel. Like this "set"

http://www.amazon.com/Wusthof-Classic-Gourmet-3-Piece-Knife/dp/B00005MEGJ/ref=sr_1_7?ie=UTF8&qid=1398516271&sr=8-7&keywords=Wusthof

You could later add a slicer or a boning knife, etc.


And it's also unfortunate about the "cheaper" lines Wusthof and other make as many have been duped. Their cheap lines are stamped stainless and are total crap.

A quality chef knife is over $100. Anything else is a waste.

You want high carbon forged and hardened steel. The steel should "ring" when you run it off a honing steel.

I have the "classic" series that my Mother got us for our wedding and it was in a set with other knives I rarely if ever use. If I was buying I would have went for their IKON series as they have nicer handles, but the Classic series is a standard with many professional chefs.

There are others that are great including Shun...but these guys are VERY expensive.

What ever you get, keep them sharp. Dull knives are more DANGEROUS as they slip off food like onions and require more force...which leads to accidents.

Good knives are constructed like this
25452

[CLHC]

Here's my Chef's Knives:

From Top to Bottom

Global G-4, Shun Classic DM0707, First Class Goldhamster E-Schaaf 056.111.25, F Dick 1905, Messermeister Meridian Elite, Victorinox Forschner Fibrox 40521

Wood Welded Bally Block Co. Michigan Maple Block Co. Cutting Board

http://i75.photobucket.com/albums/i301/Cantillo/IMG_3849.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3849.jpg.html)

The latter Chef's Knife which is inexpensive sees most uses than the others. Something about that particular knife that one has to simply try, then they'll know why!

[CLHC]

Breaking in the Mauviel 1830 M'Cook SS Skillet the other night:

http://i75.photobucket.com/albums/i301/Cantillo/th_IMG_3836.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3836.jpg.html) http://i75.photobucket.com/albums/i301/Cantillo/th_IMG_3838.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3838.jpg.html)

http://i75.photobucket.com/albums/i301/Cantillo/th_IMG_3839.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3839.jpg.html) http://i75.photobucket.com/albums/i301/Cantillo/th_IMG_3841.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3841.jpg.html) http://i75.photobucket.com/albums/i301/Cantillo/th_IMG_3843.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3843.jpg.html)

Wild Alaskan Halibut Served!

http://i75.photobucket.com/albums/i301/Cantillo/th_IMG_3844.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3844.jpg.html)

Easy cleaning with hot water a little Dawn and wipe dry.

http://i75.photobucket.com/albums/i301/Cantillo/th_IMG_3845.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3845.jpg.html) http://i75.photobucket.com/albums/i301/Cantillo/th_MauvielMCookSkilletCleaned.jpg (http://s75.photobucket.com/user/Cantillo/media/MauvielMCookSkilletCleaned.jpg.html)

That was it. I'm liking this one to!

[OldState]

Here's my Chef's Knives:

From Top to Bottom

Global G-4, Shun Classic DM0707, First Class Goldhamster E-Schaaf 056.111.25, F Dick 1905, Messermeister Meridian Elite, Victorinox Forschner Fibrox 40521

Wood Welded Bally Block Co. Michigan Maple Block Co. Cutting Board

http://i75.photobucket.com/albums/i301/Cantillo/IMG_3849.jpg (http://s75.photobucket.com/user/Cantillo/media/IMG_3849.jpg.html)

The latter Chef's Knife which is inexpensive sees most uses than the others. Something about that particular knife that one has to simply try, then they'll know why!

Nice collection but how and why does one collect so many chefs knives?

I have an 8" Wusthof chef knife and one of these 25475

But I rather have a European chef knife hollow ground like the Santoku.

25476

I never felt the Santoku shape did anything for me and the edges of Japanese style knives are ground at a different angle. The hollow ground blade does help when cutting things like potatoes and cucumbers.

[CLHC]

Nice collection but how and why does one collect so many chefs knives?
The hollow ground blade does help when cutting things like potatoes and cucumbers.
Thank you. For me, I simply had to give it a try myself to see what it "feels" like in my hand according to how I prepare things to cook. I'm not an experienced or professional cook/chef, but good enough for me to enjoy eating what I prepared. Of course I can always improve upon my culinary skills by doing it more often!

The two (2) Japanese made knives and the Swiss made knife are light while the three (3) German made ones have some heft to them which is evident when one picks it up. The Eberhard Schaaf Goldhamster as it is, is something to respect on its own right. That one has a weight but not cumbersome (to me that is) and very well balanced and very very sharp!

The Victorinox Forschner Fibrox Handle Chef's Knife is my personal favorite. I've also read from many others elsewhere (more than quite a few are professional chefs) who say it's like an "old friend" they're visiting. This particular Chef's Knife is inexpensive and probably don't mind "abusing" it if you will, not that you would/will want to. Unlike the expensive Chef's Knives whereupon you'll have to be very particular with.

With what few Japanese made kitchen cutlery I have, these are thin and very sharp! The do perform as intended though for me, I'm terrible at sharpening so I'll have to take it to professional knife sharping service. In fact there's one here in Seattle that has a nationwide reputation. There's also Korin in New York that's a Master Japanese Knife Sharpener!

Here's an interesting article from WSJ Oline entitled Do Knife Sharpeners Make the Cut? (http://online.wsj.com/news/articles/SB10001424052748703405704575014992111661922?mg=reno64-wsj&url=http%3A%2F%2Fonline.wsj.com%2Farticle%2FSB10001424052748703405704575014992111661922.html)

Enjoy!

[CLHC]

At one time I did have a couple of Wüsthof Ikon Blackwood Knives, but gave those away as gift if you will. I never got the chance to use them. Maybe I'll have to give them a try! Also, I don't buy Cookware or Cutlery in "sets" instead purchase what I know will mostly use. Then if the need arises, purchase what's needed.

[OldState]

I wouldn't recommend sharpening an expensive knife yourself. I recommend just use a honing steel (NOT the diamond sharpening ones) and sending them out.

I do have a sharpener that has a grinding wheel slot and 2 honing slots. I used the last/finest slot a few times but the grinding wheel has only touched some cheap knives I have.

[bzdog]

Those motorized sharpeners are like putting your knives through a wood chipper.

For quick and dirty, I like a diamond "steel", followed by a ceramic "steel".

But in general, a Japanese water stone.

-john

[bzdog]

Breaking in the Mauviel 1830 M'Cook SS Skillet the other night:

Beware, gateway drugs. Next thing you know, you'll be mainlining Falk...

http://www.falkusa.com/falk-copper-cookware-frying-saute-pans/copper-frying-pan-falk-28cm-signature-line

-john

[CLHC]

Beware, gateway drugs. Next thing you know, . . .

-john
I know, another Mauviel or Demeyere or some other "interesting" cookware. Got to buy and try for myself and go through the experience.