JimmyV
Central Connecticut
Wine Connoisseur
Posts:5107
 | | 10/22/2003 8:29 PM |
| | jb: IMHO, a non-stick pan or two is essential, especially for things like scallops. But I wouldn't buy an expensive one again. (Like you, I had a Calphalon). No matter how good they are, you will need a new one in a couple of years.They are not a "lifetime" purchase. So I buy a decent, but not great one every 2 or 3 years and I don't care if I kick the crap out of it. The only caveat is that it MUST be oven safe up to 400 degrees because a lot of what I sear, I finish in the oven. So no cheap plastic handles for me. | |
Beta testing a new signature. | |
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Fred
Wine Thief
Posts:2673
| | 10/22/2003 8:39 PM |
| Has anyone purchase cookware from a restaurant supply store?
I'm thinking about skiping the all-clad wicked expensive route and going this way.
thanks | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 10/22/2003 8:52 PM |
| What Fred asked  | |
www.roguefood.com -- www.cellartracker.com | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 10/22/2003 8:54 PM |
| | BTW, there was a thread about knives over on WS a long time ago, here's alink. | |
www.roguefood.com -- www.cellartracker.com | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts:9228
| | 10/22/2003 8:54 PM |
| | I love my All-Clad, and my knives are Hinkle. I use an electric sharpener, but Seaquem's post looks dangerous... | | | |
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ChangeMe
Barrel Filler
Posts:1210
| | 10/22/2003 10:32 PM |
| I have calphalon commercial nonstick for most of my cookware. Love it. For certain things, I have some commerical hard anodized or stainless. Problem with the non-stick is the limitation in oven temp, things don't brown the same, and can't use most metal utensils. So I have stainless for browning and hard-anodized for braising. Wouldn't mind cast iron, but to me, it is too much of a pain to season it.
I like my henckles pro-s knives. Don't like my steak knives for same reason that BoardO mentioned. Avoid steak knives with the saw-tooth like serrations. Go for steak knives with a scalloped serration. | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 10/22/2003 10:43 PM |
| i bought a nice set of all purpose knives from a local place. they specialize in sharpening the knoives off all the restaurants in pgh. i have no idea what kind they are. i don't cook to often so it doesn't matter much to me. the only thing that matters is that the chef cooking my food at a restaurant likes his knives  | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/22/2003 11:18 PM |
| | I don't see any need for non-stick pans with exception of an omelet or crepes pan. A well-seasoned cast iron skillet suffices for anything for which you might need non-stick. | | | |
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Jeremy Matthew
Barrel Sampler
Posts:2067
| | 10/23/2003 12:13 AM |
| TJ,
I like Diamond edge sharpeners for my Globals due to their delicate edge. For my Tridents I use a ceramic steel.
Heres a link for the DMT sharpners.
Diamond Sharpners | | | |
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Landshark
Barrel Racker
Posts:1894
| | 10/23/2003 5:57 AM |
| I have recently been switching from Calphalon non-stick to All-Clad ltd, Le Creuset and Lodge. I think I will keep a couple of non-stick fry pans but I am getting rid of the rest of the Calphalon stuff. It is nice but I think the All-clad cooks better and the better one gets the less you need non-stick in everything. The cast iron Le Creuset and Lodge are great for a number of things. Besides over heated Teflon coatings are toxic.
I am also very happy with my Wusthof knives but I agree you do not need a “full” set. The most useful and my favorites are the Santoku with hollow edge, 5” serrated utility knife, 8” cooks knife, 3.5” paring knife, 8” bread knife, 8” carving knife, I also use for fish and sushi a couple of knives I bought in Japan, they are amazing but they require a great deal of care a Yanagi Sashimi Knife and a Deba knife. For dressing and cleaning I use a 10” Forschner Curved Fillet knife. | | | |
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Corkage
Grape Puncher
Posts:975
| | 10/23/2003 1:27 PM |
| | I use Henckel knives but I sure someday I'll find my perfect knife. The Heckels work fine but I'd like a couple of knives with a lettle better feel and balance. We have a Caphalon set, but waht I also have are a mix of "special" use pots and pans (for example I have a couple of wide mouth stainless stock pans that I use for sauces and reductions and I have a 10" stainless skillet for only pan searing fish). | | | |
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rjs3
NJ
Barrel Filler
Posts:1124
| | 10/23/2003 1:36 PM |
| I have both non-stick and commercial hard-anodized. I am careful to not use metal on the non-stick and how I wash them. I make a lot of eggs and french toast for my kids, and they are great.
Of buying in a restaurant equipment store, be careful. They are VERY heavy. My dad used to sell restaurant equip., but wouldn't get me any cookware because they were so heavy. Not sure this is still the case, but they were back then. | | | |
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DukeRiley
McMinnville, OR
Barrel Racker
Posts:1997
| | 10/23/2003 3:27 PM |
| | I've been moving more toward the restaurant supply approach. So far I've picked up a couple of saute pans and they work great. A friend who is a very good cook buys both pots and pans and knives at a restaurant supply store, uses them for a year or two, then chucks them and buys new. I'm not sure I agree about knives. I'm more in Jones's camp. | |
Heater Allen Brewing
www.heaterallen.com | |
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ChangeMe
Grape Truck Driver
Posts:30
| | 10/24/2003 9:46 PM |
| | I have been using All Clad stainless for the past 7 yrs and swear by them. My knives are a mishmash of Wusthof, Henckels, and an old school sabatier carbon blade which sees a lot of use due to the wicked edge you can put on it | | | |
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TCK
Barrel Filler
Posts:1279
| | 10/30/2003 2:27 AM |
| | I have emril anondized pots and pans and an assortment of s.s. stuff. They are made by AllClad but are cheaper. I think they are just as good. My favorite pan is my Lodge cat iron skillet. I use it for every thing. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 10/30/2003 4:57 PM |
| Better not tell TBird you have "cat iron" pans  | | | |
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TCK
Barrel Filler
Posts:1279
| | 10/30/2003 6:15 PM |
|  oops
that's what happen when you type at the gym! | | | |
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Tom
Barrel Sampler
Posts:2384
| | 11/03/2003 2:45 AM |
| All Clad on the cookware, especially for day to day pans.
We like Messermeister knives. | | | |
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NobleRot
Grape Puncher
Posts:720
| | 11/09/2003 3:35 PM |
| We like the looks of All-Clad Stainless Steel but opted for the All-Clad LTD (a lot easier to maintain).
On knives, we have Henckels primarily, but wouldn't mind acquiring some LamsonSharp in the future. Check them out, they're made in here in the US and a lot of people swear by them. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 01/02/2005 8:36 PM |
| Got a very nice set of white handled Wüsthof Classic knoves along with an extra black handled 8" hollow edge chef's knife too.
MAN! Those are some excellent knives! I did not know what I was missing. | |
www.roguefood.com -- www.cellartracker.com | |
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