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Old 05-21-2011, 11:34 PM   #1
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ISO advice w/pots and pans

I am having problems choosing new pots and pans. I don't know what kind I have right now, but they burn so easily. its crazy. One I'd like for cooking big batches of noodles. and maybe a smaller one for quickly boiling frozen foods, like frozen shrimp, frozen veggies, etc.

the rest I plan on buying in cast iron or clay.

any ideas?

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Old 05-21-2011, 11:55 PM   #2
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Clay?

Cast iron is great for a skillet or two and a Dutch oven, but IMO a much better and more practical idea would be to buy some decent SS cookware and supplement it with a CI skillet and Dutch oven.
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Old 05-22-2011, 12:47 AM   #3
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yes, clay. I'm getting my clay flameware skillet from claycoyote, god willing this monday. can't wait. I do plan on getting a cast iron griddle and maybe a cast iron skillet mostly for juice steaks.

but I'll probably get some other clay pots for cooking beans, frittatas, etc.
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Old 05-22-2011, 08:00 AM   #4
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Interesting web site. Aren't you afraid of they'll chip or crack or break?
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Old 05-22-2011, 08:25 AM   #5
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claycoyote, interesting yes.

Seems pretty impractical for everyday use, IMO
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Old 05-22-2011, 08:40 AM   #6
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Check out Demeyere and perhaps treat yourself to one piece. Over the years you may decide to buy additional pieces. We have two pieces (a gigundo water kettle & an Atlantis 3.5 qt conical / curved saute pan) that we are very satisfied with.
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Old 05-22-2011, 08:53 AM   #7
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Quote:
Seems pretty impractical for everyday use, IMO
My thought, besides chipping, etc., was how much space one would want to store them. I'd be hesitant to do any stacking. My Romertopf lives in its box, but I sure wouldn't have enough room to have many more boxes...not to mention the pain to take the pan out of its box everyday...I guess if one has lots of cupboard space or special racks so the pans can stack without touching each other, the storage space wouldn't be an issue...or, I guess one could hang them--but I hate having pans hanging over my head...not to mention dust on the ones I wouldn't use daily...and fly dirt (I live on a farm--cluster flies are a fact of life). And, Saint slime (it flies and does reach the ceiling).
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Old 05-22-2011, 12:06 PM   #8
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CWS, I think that was maybe a TMI for me. I grew up on a farm with what Dad called s@@@ flies too, and it brought back some not so good memories. LOL. Anyway, I have had a clay roaster like the one you keep in it's box for 20 or more years. It has never broken, and stacks with other things just fine. It hasn't broken yet.
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Old 05-22-2011, 12:12 PM   #9
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I have a couple of Roemertopfs and stack one inside the other with paper towel padding between them.
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Old 05-22-2011, 02:47 PM   #10
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for clay pots, a little education goes a long way. fine cracks can be filled up with milk treatment. there is a little pre-treatment, like soaking it in water before use it. and No, its not impractical at all. I have found sometimes when I'm cooking more than one thing at the same time, when I cook food at lower temps, like medium, I don't have to panic about it burning at any second, etc. and yes, the food takes longer to cook, but not THAT much longer. at least with certain foods. I really don't see clay pots as needing any more intense care than pyrex dish, corning ware, etc.

my 50 cents.
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