"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 02-12-2010, 03:14 PM   #11
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by Uncle Bob View Post
THIS set is stainless.


Fun!
For $130 I think a person could put togther a budget set of cookware, rather than buying a set. You can try me! I enjoy looking this stuff up!
__________________

__________________
vagriller is offline   Reply With Quote
Old 02-12-2010, 03:22 PM   #12
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by loki993 View Post
Ive never really used anything else, but I don't know if I prefer it or not. I kinda wanted to at least try some stainless. I posted the Analon set that was nonstick because it seemed to be a really good deal. Ive been doing research and it seems a lot of people prefer stainless and it cooks better, but I am afraid that I may have some sticking problems.
Some people do prefer stainless. It cleans up really well. I have a 4.5qt Food Network saute pan, and I love it for things like chicken and dumplings. I fried some bacon in it, and it stuck. I'm sure I had the heat wrong though. I just need more experience with it. Of course, now that I have the CI skillet that stainless pan will never see bacon again!
__________________

__________________
vagriller is offline   Reply With Quote
Old 02-12-2010, 04:37 PM   #13
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
I have a mix of SS, non-stick Calphalon, cast iron, an enameled dutch oven, and a few of my grandmother's old pieces. As was said,a lot of it depends on what you cook and how large you cook.

Non stick is great for eggs, pancakes, things like that.

SS is great for when you want to deglaze the pan for sauces or gravy.

Large stock pots can be either but I prefer SS for soups and stews and non-stick for pasta.

And remember with sets, you get what you play for.
__________________
DaveSoMD is offline   Reply With Quote
Old 02-12-2010, 05:00 PM   #14
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by vagriller View Post
For $130 I think a person could put togther a budget set of cookware, rather than buying a set. You can try me! I enjoy looking this stuff up!
The link was posted to show the OP that the Tramotina line offered plain SS as well as Non-Stick Skillets...not to promote purchasing a set, and certainly not to promote/issue any kind of childish challenge.

Cheers!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-12-2010, 05:36 PM   #15
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Uncle Bob View Post
THIS set is stainless.


Fun!
Looks like a good basic starter set that could be supplemented later with some CI and a big (18 quart) for soups, crabs, etc.
Don't know about Tramontina, but our experience with AllClad is that interior discoloration / staining can be annoying. The staining can be removed by treating the offending surface with a boiling vinegar & water solution.
__________________
justplainbill is offline   Reply With Quote
Old 02-12-2010, 05:53 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Quote:
Originally Posted by justplainbill View Post
...Don't know about Tramontina, but our experience with AllClad is that interior discoloration / staining can be annoying. The staining can be removed by treating the offending surface with a boiling vinegar & water solution.
The discoloration is created by certain foods and is easily removed with BKF.

The set Uncle Bob linked is very good deal for a clad SS set.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-12-2010, 10:51 PM   #17
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by Uncle Bob View Post
The link was posted to show the OP that the Tramotina line offered plain SS as well as Non-Stick Skillets...not to promote purchasing a set, and certainly not to promote/issue any kind of childish challenge.

Cheers!
Ok. No offense intended!
__________________
vagriller is offline   Reply With Quote
Old 02-12-2010, 11:46 PM   #18
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
loki,
Not sure where you are located, but if there is an Ikea near you it might be worth looking at this set. 7 piece set for $39. 1qt, 3qt, 5qt pots plus an 11" skillet. You could cook most things with this starter set.

IKEA | Pots & pans | Sauce pans | IKEA 365+ | 7-piece cookware set

The Ikea 365 stuff was reviewed in this thread.

Anyone ever use Ikea Cookware?
__________________
vagriller is offline   Reply With Quote
Old 02-13-2010, 03:16 AM   #19
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
I prefer using stainless steel, it takes awhile to get accustomed to it, but once you get use to it, you can never go back hahaha, well for me that is. I have a Costco kirkland set apparently made in Italy and it works really well and cleaning it isn't a pain either.
For stock and sauce pans, a stainless steel is a must. Well for my case because I am scared of chemicals haha.

My roomates use a chefmate nonstick set and it works out pretty well for them. Easy to clean even if you burn something .
masteraznchefjr is offline   Reply With Quote
Old 02-13-2010, 09:48 AM   #20
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by masteraznchefjr View Post
I prefer using stainless steel, it takes awhile to get accustomed to it, but once you get use to it, you can never go back hahaha, well for me that is.
I just read up on this a little. Seems you need to follow a few basic principles to keep food from sticking.

1. Don't put cold meat in the pan
2. Don't put wet meat in the pan
3. Make sure any oil you add to the pan is hot
4. If you add cold oil to a hot pan, you don't need as much!

Note: when I say meat I mean any protein including fish or chicken.
__________________

__________________
vagriller is offline   Reply With Quote
Reply

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 05:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.