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Old 02-15-2008, 02:05 AM   #1
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Want to Buy new cookware---Questions

Hi all,

Before I landed here I was convinced I was going to purchase the Calphalon One Cook Set (non-stick). Since I discovered this wonderful board I am more confused then ever. I could really use some guidance here. I'm gonna list my wants...LOL and I would appreciate it you could comment on anything related.

1. I need cookware that can be placed in the oven.

2. I have a huge island in my kitchen and was thinking about installing a Pot holder (shoot I have no idea what it's really called) over the island. The island is about 7 feet by 4 feet in length. I would like to have nice cookware to hang.

3. I thought I wanted non-stick cookware, but after reading here, I have no idea anymore.

4. I have a smooth cooktop in my island. So, that may or may not make a difference on what cookware I purchase.

5. And I would like to purchase something that has a good warranty.

Currently I have some revere ware (that is about worn out) some pampered chef pieces, and a couple of Calphalon skillets.

ANy help or ideas you could shed would be greatly appreciated.

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Old 02-15-2008, 06:33 AM   #2
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Eriu, your confusion is understandable. There are a lot of choices.

We are in the cookware section of the forum. These questions and others have been answered before in earlier threads. Take a few minutes to read some of the older threads for a load of great information.

You're fortunate to have a nice island over which to hang your new cookware. You can buy a set or individual pieces to get all you need. A set sometimes comes with items you don't care about so picking individual pieces may be a good idea.

You can choose from anodized aluminum, stainless steel, copper and cast iron. It may not be a bad idea to have some of each.

I hope your reading will answer your questions.
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Old 02-15-2008, 04:29 PM   #3
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Hello Eriu,

I have pieces by Baumalu (Copper lined with tin), Falk Culinaire & Mauviel (Cooper, Stainless Steel inner), Cast Iron (Lodge) and enameled Cast Iron (Chefmate and Le Creuset), clay (Emile Henry) plus some Macy's Tools of the trade (Stainless steel w/bottom encapsulated cooper). I recommend all of them, please note that none of these pieces is perfectly good for everything. Let me know if you need more info.

Some forum members posted good comments about Cotsco Clad cookware (SS plus Al) made by Tramontina, I can't remember the brand.
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Old 02-15-2008, 04:50 PM   #4
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Quote:
Originally Posted by Eriu View Post
Before I landed here I was convinced I was going to purchase the Calphalon One Cook Set (non-stick). Since I discovered this wonderful board I am more confused then ever.
Start buy purchasing one of the "try me" pieces instead of a whole set and see what you like or don't like about it.
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Old 02-15-2008, 08:09 PM   #5
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I always like SS with copper bottom for hanging on a rack as well as iron skillets as they can go from cooktop straight to oven. I don't have anything non stick anymore for pots and pans, just for bake ware along with glass bake ware.
I agree that it is good to have a selection from each, as well as to pick out what you want instead of buying the sets. You save money on the sets, but if you end up not liking it or using, then it isn't much of a savings in the end.
As previously suggested, try one or two pieces first and see what preforms best for you and what you like then start buying more of that.
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Old 02-15-2008, 08:36 PM   #6
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Quote:
Originally Posted by Eriu View Post
Currently I have some revere ware (that is about worn out)
First, I can't imagine Revere Ware wearing out. I still have (and constantly use) many of the Revere Ware pieces I started cooking with nearly 50 years ago.

As for the rest, definitely pick and choose. I have never purchased a "set" of cookware. I have "pet" pans I use constantly and specialty pans, too.

It's always good to be sure you have oven-ready pans. Just don't forget to protect the hot handles from your hands so you don't get burned. It's easy to forget that the whole pan has been in the oven.

You will have special issues to watch because you have a smooth cooktop. That's been addressed somewhere here at DC, too.

I highly recommend purchasing some cast-iron cookware. I couldn't live without mine. I don't mean the enamel-coated kind. The old-fashioned kind that has to be seasoned.

Good luck with your quest. And, don't be naive, you will always be searching for cookware. It's an addiction.
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Old 02-17-2008, 10:05 AM   #7
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For my cooking skill level, and income level, I am content with Calphalon Contempory Non-stick skillets, Calphalon Tri-Ply Stainless pots and Lodge cast iron. All of which work fine on my smooth-top electric range.
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Old 02-17-2008, 10:28 AM   #8
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I totally agree with having a mixture of cookware. I bought one nice stainless steel set and added pieces to that. I think it's good to have one non-stick skillet. I have a small one but I always end up using my old cast iron to cook bacon and eggs on. I also have a small enameled cast iron dutch oven and I love it! I also have an enameled cast iron (le creuset) sauce pan that gets alot of use. It seems like if you cook a variety of dishes you need a variety of pans because each pan cooks certain things better. I would recommend starting out with a good stainless set and building from there though. I bought the stainless new but alot of the other pieces you can find second hand like any of the cast iron peices. That is a great way of getting started. I found all of my cast iron pieces second hand. They didn't cost me much but they will last a lifetime.
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Old 02-17-2008, 11:22 AM   #9
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Quote:
Originally Posted by Katie E View Post
First, I can't imagine Revere Ware wearing out. I still have (and constantly use) many of the Revere Ware pieces I started cooking with nearly 50 years ago.

As for the rest, definitely pick and choose. I have never purchased a "set" of cookware. I have "pet" pans I use constantly and specialty pans, too.

It's always good to be sure you have oven-ready pans. Just don't forget to protect the hot handles from your hands so you don't get burned. It's easy to forget that the whole pan has been in the oven.

You will have special issues to watch because you have a smooth cooktop. That's been addressed somewhere here at DC, too.

I highly recommend purchasing some cast-iron cookware. I couldn't live without mine. I don't mean the enamel-coated kind. The old-fashioyonned kind that has to be seasoned.

Good luck with your quest. And, don't be naive, you will always be searching for cookware. It's an addiction.


Oh yes, Revere cookware can wear out.

I had a Revere set that had started to pit. Small holes had developed on the sides of some of the pots, rendering them useless.

I had no choice but to throw them away.

Like some things in today's world, that cookware was never up to parr.
I thought that it was the best cookware back then in the late '70s.

But as time passed on, I began to realise that that cookware was flimsily made and had absolutely no protecion on the bottoms against extreme heat,
so I had to very carefully babysit with the pots to make sure that the food
being cooked in them didn't stick or burn.

Now, the last time that I saw ANY of that cookware was in the local supermarket. That right there should tell anyone who might be thinking about buying this cookware, that it's integrity and popularity has gone south.
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Old 02-17-2008, 11:30 AM   #10
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We have Revere ware as well, great stuff never had any of the problems you speak of here. Never felt the need to babysit them, and there is plenty of protection on the bottom against extreme heat. The set is about 6 years old, has been used extensively, and still looks and functions like brand new.
I have never seen it in our local supermarket, or any of the local supermarkets around here, it's not where we got ours either.
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