Pool Boy  
Laurl, MD (DC suburb)
Master of Wine
Posts: 13767
 | | 05-09-2004 02:38 AM |
| Some of our pots and pans are pretty old and date back to when Mrs. TJ and I moved in together back in 89. Really. And some pretty awful, stuff, too. We've upgraded stuff over time, but I've never paid much attention to upgrading the smaller pots
Any tips on what's good to get for small saucepans? | | | www.roguefood.com -- www.cellartracker.com |
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ChangeMe
Grape Puncher
Posts: 886
| | 05-09-2004 04:27 AM |
| | I'm a big fan of All-Clad LTD | | | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 05-09-2004 08:08 AM |
| All the All-Clad lines are excellent (though I have no experience with the copper core, I am sure it is also of high quality). I probably like the Master-Chef (or MC2 now) line the most because it is cheapest and easy to clean. The LTD is also super, but a little pricier.
About 1/2 of my All-Clad are 2nd's from Ross, Marshall's, TJ Maxx, etc. A slight cosmetic flaw will drastically affect price. My barely-scratched-on-the-bottom 8Q Master-Chef stock pot that lists at >$200 was $54!
raybanz | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 05-09-2004 08:50 AM |
| I second All-Clad LTD, but I've only cooked with them in other people's houses -- personally, I can't justify the expense right now.
Future Mrs. Whiner and I use Calphalon pots. I recently posted on Calphalon Commercial Nonstick being discontinued, so you can find them cheap. The new Calphalon One line should be terrific. And the Calphalon Contemporary line is good, too. If you're willing to sacrifice a bit of even heat for dishwasher-safe stuff, the Calphalon Tri-ply Stainless stuff is very good. (Can you tell what pot company I like?)
a | | I can't listen to that much Wagner. I start getting the urge to conquer Poland.
-- Woody Allen | |
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Seek
Upstate NY
Wine Thief
Posts: 2772
| | 05-09-2004 11:04 AM |
| TJ, I might suggest the Pampered Chef professional cookware. "The hard-anodized, heavy-gauge aluminum surface is harder than stainless steel, providing fast, even heat distribution. Reinforced with the most durable nonstick coating on the market — DuPont™ Autograph®. Features tempered glass lids with stainless steel rims for easy viewing. Riveted phenolic handles and lid knobs stay cool on the stovetop. Oven-safe up to 350°F. Lifetime guarantee."
I cook a lot and this has been the best cookware I have used. I have Calphaolon as well and this is just as good, if not better. If you are interested let me know, I have connections.
Pampered Chef Professional cookware | | | |
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Landshark
Barrel Racker
Posts: 1894
| | 05-09-2004 11:52 AM |
| I would recommend All-Clad LTD or MC2, they work very well.
We have switched to the LTD from Calphalon Commercial Nonstick. I find that as my skill at cooking grows I have less need for nonstick pots. The stainless steel interiors are ideal for producing food with the right texture and flavor. We kept our Calphalon nonstick fry pan for eggs. The copper lines should be great as well. | | | |
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ChangeMe
Grape Sorter
Posts: 377
| | 05-09-2004 01:49 PM |
| I've bought a couple of Anolon Titanium over the last couple of years. It matches my Calphalon that has been discontinued. I like something that can go from the stove to the oven. Downside is the handles get hot. Must always have potholders around. Copper bottom pots never did anything for me personally.
I buy from Chef's Catalogue because they have warehouse sales in Dallas twice a year. Only way I can justify the expense plus I'm just buying the oddsize pieces I feel I need. Anyway Chef's Catalogue has a lot of nice Cookware to look at and drool over. | | | |
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Howie Chen
Grape Truck Driver
Posts: 32
| | 05-09-2004 03:02 PM |
| TJ,
I'd reiterate everything positive written about All-Clad--great quality, head conduction and very durable. The one thing I would add is I've purchased a good amount of cookware from chefscatalog.com (like purple) and have been pretty happy with their pricing and you can usually get free shipping as well. I have no affiliation, but your post reminded me of an email I received this week on some AC sale they are having.
Cheers,
Howie
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JonesWineNo1
Sommelier
Posts: 8568
| | 05-09-2004 04:24 PM |
| | All-clad copper core is what I primarily use. I recommend it and would buy it again if I was starting from scratch. | | | |
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Joseph Bembry
Advanced Sommelier
Posts: 9423
| | 05-09-2004 04:39 PM |
| I have Calphalon Tri-Ply Stainless. Love 'em.
jb | | | |
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Tom
Barrel Sampler
Posts: 2384
| | 05-10-2004 12:46 AM |
| We use All-Clad as well. However, we like one called Demeyere. We'd probably buy only that if we weren't already fully Clad. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13767
| | 05-10-2004 01:54 AM |
| | Great info, y'all. Still digesting and thinking about it. Grazie! | | | www.roguefood.com -- www.cellartracker.com | |
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ormbee
Barrel Sampler
Posts: 2397
| | 05-10-2004 04:45 AM |
| | All - Clad here. | | | |
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gene keenan
Grape Picker
Posts: 3
| | 05-10-2004 05:22 AM |
| All clad here too
you can purchase seconds like i did for a fraction of the cost here:
cook ware n more
They run specials every once in a while that makes it even less expensive
gk | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13767
| | 05-10-2004 12:41 PM |
| | Thanks for the link, gk. Grazie! | | | www.roguefood.com -- www.cellartracker.com | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts: 3459
| | 05-10-2004 01:48 PM |
| | Calphalon Professional here. And some Emeril stuff. | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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Winetex
Austin, Texas
Master of Wine
Posts: 11003
| | 05-11-2004 08:21 PM |
| Because of this thread I was compelled to buy another All-Clad pot. Just stop already!  | | | |
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rjs3
NJ
Barrel Filler
Posts: 1124
| | 05-12-2004 03:46 PM |
| | Not a pot or pan, but picked up an Emile Henry casserole dish that I really liked. Sort of like that other French brand that begins with a C but I cannot think of. Great stuff to replace those boring glass Pyrex casseroles. | | | |
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kennerd
Grape Fermenter
Posts: 545
| | 05-25-2004 03:19 PM |
| Quote:
Not a pot or pan, but picked up an Emile Henry casserole dish that I really liked. Sort of like that other French brand that begins with a C but I cannot think of. Great stuff to replace those boring glass Pyrex casseroles.
Probably Chantal.
We have ben using Calphalon Commercial since I got my first pot back in 1988. Over the years, although the anodized surface is super-tough, We've found that we have worn though the surface on the interiors of the pans and pots, so they are starting to whiten or grey up a bit. Personally, I don't mind: they're kitchen tools.
We just purchased an All-Clad Stainless set for my father for his birthday. 10 piece with a pair of 5 piece bonus sets for some $500. Nice starter set. My mom is a neatnick, and she'll be able to scour these things within an inch of their lives and not bugger them up too badly.
Cooking with a great set of highly conductive pans makes all the difference, IMO. If you've had a cruddy set of thin-walled pans for years, be sure to start off with a lower heat setting, or you'l get a lot of practice in the kitchen.....
Re-cooking burnt meals. | | | |
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calcabs
Grape Fermenter
Posts: 453
| | 05-25-2004 04:12 PM |
| | Chantal or la Creuset? We use Cuisinart Everday Stainless pots we bought as a set. I am pretty happy with them, agree with lowering the temp when getting better pans, we were burning stuff all the time also have to be very careful not to let them go dry. At the time we got these we had a parrot and I stayed away from anything with a non-stick coating due to the risk of fumes killing the bird. Now that we no longer have the bird I would consider them at least for the skillets and saute pans. | | | |
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