"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-29-2013, 03:57 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,707
Quote:
Originally Posted by Cookingcowboy View Post
I'm so new and buying cookware, is this a type or a brand name? And if its a brand name do they make different models (like Ford makes many cars). Or is this an elite brand that only makes top quality cookware?

Can anyone tell me how i would know if the pan can move directly from yet stovetop to the oven? Thank you
All-Clad is a top quality brand. They have several lines from plain to fancy and all are the same quality with different appearances. Hard to go wrong if money is not an issue. Not all their lines are DW safe but all can go into the oven.

Just about any cookware can go in the oven up to 350F. Even with non-metal handles. I have a cheap set of three non-stick skillets with plastic handles that I put in the oven from time to time with no issues. All metal cookware can withstand higher temps w/o damage.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-29-2013, 04:28 PM   #12
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 5,040
Do what professional chefs do (I'm talking about working chefs, not celebrity chefs who get all those expensive top-of-the-line pots and pans free-fer-nuthin if they use them on their TV show!). Go to a kitchen supply store, buy the best pan you can get for the money, usually aluminium, with or without a non-stick coating, and when it wears out, melts down, falls apart or whatever, you toss it into the recycle bin and go back for another one. You can get a whole passel of serviceable restaurant quality pans from a kitchen supply store for the cost of one All-Clad 10-inch frying pan.

I have a complete set of tri-ply All-Clad style cookware, from the 1 1/2 quart pot to the 10 gallon spaghetti cooker and everything in between, and several Calphalon pans, and you know which pan is always in the dishwasher? My $19.95 As-Seen-On-TV Orgreenic 10-inch fryiing pan!
__________________

__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is online now   Reply With Quote
Old 04-29-2013, 04:47 PM   #13
Sous Chef
 
Join Date: Nov 2011
Posts: 545
I know you said dishwasher safe but my grandma got me a cast iron pan set a few months after my wedding (also a Henkel knife set going strong after 5 years of non recommended dish washing in response to your other post) and we love it dearly.

After seasoning its natural non stick, it will sear food even on a crappy electric burner, goes from stovetop to oven. And unless you make something saucy I don't clean it so well. I wipe it out maybe rinse it and oil it,
Sometimes I'm bad and dish wash it if its really dirty but they always survive if I take it of the dishwasher right away and oil it.
Congrats on the wedding
__________________
Siegal is offline   Reply With Quote
Old 04-30-2013, 09:17 AM   #14
Assistant Cook
 
Join Date: Apr 2013
Location: Philadelphia
Posts: 19
Can anyone offer advice about the quality of these items listed below please?

1) Calphalon Tri-Ply Stainless Steel Cookware, 13 Piece Set - Cookware - Kitchen - Macy's

2) Calphalon Contemporary Stainless Steel Cookware, 13 Piece Set - Cookware - Kitchen - Macy's

3) Calphalon Tri Ply Copper Cookware, 10 Piece Set - Cookware - Kitchen - Macy's

Or for this money am I better off selecting items slightly higher priced with much better quality?


I also found these on sale:

4) All-Clad Stainless Steel Cookware, 10 Piece Set - Cookware - Kitchen - Macy's

5) All-Clad Masterchef 2 Cookware, 10 Piece Set - Cookware - Kitchen - Macy's
__________________
Cookingcowboy is offline   Reply With Quote
Old 04-30-2013, 09:28 AM   #15
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
What kind of cook top do you plan to use with your new cookware set? Do you plan to use induction burners?

I recently had a close look at several manufactures of top quality cookware. I eventually bought Mauviel M'cook 5 ply Stainless Steel Cookware and am very happy with it's performance and construction.

.40
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 04-30-2013, 10:52 AM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,707

I'd go with #4, #1, #2 in that order. I'd stay away from aluminum and copper.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-30-2013, 11:16 AM   #17
Assistant Cook
 
Join Date: Apr 2013
Location: Philadelphia
Posts: 19
Quote:
Originally Posted by forty_caliber View Post
What kind of cook top do you plan to use with your new cookware set? Do you plan to use induction burners?
It's an electric stove with coils, it looks like the picture below. But I am renting and we may move in a few years so the stove will likely change, it may not be the best guide about which I should buy.

Image Detail for - ... Stoves - Gas and Electric :: Frigidaire apartment size electric stove
__________________
Cookingcowboy is offline   Reply With Quote
Old 04-30-2013, 11:18 AM   #18
Assistant Cook
 
Join Date: Apr 2013
Location: Philadelphia
Posts: 19
Quote:
Originally Posted by Andy M. View Post
I'd go with #4, #1, #2 in that order. I'd stay away from aluminum and copper.
Thank you.
Is 4 your clear favorite of the group, or is it close to the others?
__________________
Cookingcowboy is offline   Reply With Quote
Old 04-30-2013, 11:18 AM   #19
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,376
Quote:
Originally Posted by Andy M. View Post
I'd go with #4, #1, #2 in that order. I'd stay away from aluminum and copper.

I agree
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-30-2013, 11:24 AM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,707
I have many pieces of the All-Clad SS line and really like them. I also have a piece or two of Calphalon that work fine.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   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 12:18 AM.


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