"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Thread Tools Display Modes
Old 04-05-2010, 01:55 PM   #21
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
OK I see the site you are linking to now. Looks like they do sell (I was looking at a different site). Now your post kind of smells like SPAM.

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-05-2010, 02:40 PM   #22
Assistant Cook
Join Date: Jan 2009
Location: Steeltown, Ontario
Posts: 39
Originally Posted by GB View Post
OK I see the site you are linking to now. Looks like they do sell (I was looking at a different site). Now your post kind of smells like SPAM.
mmmnnn delicious SPAM... try it fried and call it a steak!

Stark is offline   Reply With Quote
Old 04-28-2010, 09:30 AM   #23
Join Date: Jul 2009
Location: Manhattan (West Village)
Posts: 59
Originally Posted by sandycanvas View Post
Hey cooks!

I am in the process of making a decision of purchasing my first (and hopefully last) set of professional, quality cookware.

My main priority is QUALITY. Money is not a primary concern (I am estimating that a good set will run around $800-$1000). My life policy is that I buy the best upfront, that way I do not regret features and feel a need to upgrade. I know there are tons of brands out there, varying in material (copper, aluminum etc.).

Does anyone have one set that does everything they could ever want? I'm taking the best set you bought and have never regretted. Any helpful advice would be great.
Just so you'll know, the standard by which all others are measured is tin-lined copper of around 2 to 3 millimeters thick. This is the most supple cookware you can own in terms being responsive to changes in heat - crucial when making sauces, important when cooking everything else. Stainless steel is a lousy conductor of heat and although All Clad and other clad pans are good, they are not great like tin-lined copper. If you like to make sauces from the classic French repertoire then you owe it to yourself to own at least a couple of tin-lined copper saucepans. I promise they make a difference, regardless of what the celebrity chef du jour is hawking.

CStanford is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:20 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.