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Old 08-12-2011, 08:32 PM   #31
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Quote:
Originally Posted by pacanis View Post
Wok shaped pans are great like BJ said, to throw together a quick meal. You can really pile the food in and don't need to wait for anything to release. I don't think the non-stick could really be used as a true wok though. I'm not sure they could take the high heat and little oil.
I call my "ultimate pan" my everyday pan, even though it isn't a true everyday pan either It's just a really handy pan. Versatile, like you said.
I would tend to agree with you. My Wokking is more about stir frying, and I don't use a lot of heat.
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Old 08-12-2011, 10:54 PM   #32
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My 3.5 quart sauté pan (straight sides, flat bottom with a lid) has taken over from my SS skillets as a 'go to' pan. I find it more versatile because ther is more flat cooking surface and it's lidded. It's right up there with my 12" CI skillet as the first pan I reach for.
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Old 08-13-2011, 02:43 AM   #33
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the best cookware that i have ever bought is Nutriply 316 stainless steel. i love cooking and this is the best material you can cook in. plus it has a lifetime warranty and it's 1/3 of the price of companies like saladmaster. hope u find what your looking for.
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Old 08-13-2011, 12:14 PM   #34
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Originally Posted by Amanda-May View Post
the best cookware that i have ever bought is Nutriply 316 stainless steel. i love cooking and this is the best material you can cook in. plus it has a lifetime warranty and it's 1/3 of the price of companies like saladmaster. hope u find what your looking for.

Thanks Amanda, I got a lot of good suggestions in this thread. I know I'll find something good, lol. I love cooking too. Sometimes if you don't have the best cookware it takes some of the fun out of it. I spent money on expensive (junk) and I don't trust my own judgement anymore, lol. But I'm glad I found this forum..
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Old 08-13-2011, 04:23 PM   #35
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>>if you don't have the best cookware

it is quite simply not possible to define "the best"
some "cooks" think the best kitchen has two really big microwaves and a toaster oven.
some "cooks" need two ovens, a warming drawer and a 12 burner cook-top.

I got seriously into cooking in the mid-80's. tried all the "name brands" - later tried a lot of "celebrity" stuff (yeah, I was that dumb . . . ) - all of it disappointed.

so after some 30 years of buying & tossing, here's what in my cabinets:
- one 8 inch el-cheapo Teflon/PTFE non-stick fry pan
- one 10 inch el-cheapo Teflon/PTFE non-stick fry pan
these are under $10/pan - they last 12-20 months; when they start to get "non non-stick" I toss them in the recycling bin and get a new one.
Teflon/PTFE has it's advantages; decades long life is not one of them.

couple multi-decades old stainless steel pots - ala "Revere Ware" - for water heating/boiling /steaming things. (these pots are on recycle-death row - when they're done, they're outta' here.....)

a 20 qt stainless stockpot

multiple cast iron pcs - griddle, oval fish pan, 12" fry pan, corn bread mold, dutch oven, etc - cast iron has unique cooking traits for which there are few substitutes.

a couple specialty things - a long fish poacher with lid&tray - a wok, if my wok isn't glowing on the bottom, it's not ready for stir fry.....

everything else is 2.5 or 3 mm copper, stainless lined. yeah, it's expensive, yeah, it's heavy,
yeah - nothing else cooks like it.
oh - applies to gas cook-tops only - (a) copper doesn't work on induction and (b) electric coils are so slow to respond copper is of zero value.

in the course of discussions precipitated by a death in the family, my son said "and I get the copper, right?" the stuff lasts generations. his sisters were not happy with the direction of his question.....
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Old 08-13-2011, 04:46 PM   #36
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Quote:
Originally Posted by dcSaute View Post
>>I have a large non stick wok myself. It is perfect for whipping up a quick dinner. One of my most used pans.

sounds like a suggestion to me (g)
A non-stick wok will not allow you to do the two main things that a wok is supposed to do; put a quick char on your food, and drag your food up the side of the wok and hold it there as it completes cooking, allowing you to cook everything evenly.
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Old 08-14-2011, 03:57 AM   #37
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My cookware is allclad because I like the stainless steel look of the pans and handles plus the way it cooks. My other favorite cookware is le creuset my 5.5 qt dutch oven and stone bakeware.
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Old 08-14-2011, 08:37 PM   #38
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Quote:
Originally Posted by Bigjim68 View Post
I would tend to agree with you. My Wokking is more about stir frying, and I don't use a lot of heat.
Stir frying is supposed to be all about high heat, both Chao and Boa techniques call for high heat. . .Boa being the hotter of the two.
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Old 08-14-2011, 10:02 PM   #39
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I like Le Creuset, Copco, Cousances, and Descoware enameled cast iron cookware best of all.

For large capacity cooking I like Vollrath aluminum clad stainless steel stockpots and double boilers.
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Old 08-19-2011, 05:54 PM   #40
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Quote:
Originally Posted by dcSaute View Post
>>if you don't have the best cookware

it is quite simply not possible to define "the best"
some "cooks" think the best kitchen has two really big microwaves and a toaster oven.
some "cooks" need two ovens, a warming drawer and a 12 burner cook-top.

I got seriously into cooking in the mid-80's. tried all the "name brands" - later tried a lot of "celebrity" stuff (yeah, I was that dumb . . . ) - all of it disappointed.

so after some 30 years of buying & tossing, here's what in my cabinets:
- one 8 inch el-cheapo Teflon/PTFE non-stick fry pan
- one 10 inch el-cheapo Teflon/PTFE non-stick fry pan
these are under $10/pan - they last 12-20 months; when they start to get "non non-stick" I toss them in the recycling bin and get a new one.
Teflon/PTFE has it's advantages; decades long life is not one of them.

couple multi-decades old stainless steel pots - ala "Revere Ware" - for water heating/boiling /steaming things. (these pots are on recycle-death row - when they're done, they're outta' here.....)

a 20 qt stainless stockpot

multiple cast iron pcs - griddle, oval fish pan, 12" fry pan, corn bread mold, dutch oven, etc - cast iron has unique cooking traits for which there are few substitutes.

a couple specialty things - a long fish poacher with lid&tray - a wok, if my wok isn't glowing on the bottom, it's not ready for stir fry.....

everything else is 2.5 or 3 mm copper, stainless lined. yeah, it's expensive, yeah, it's heavy,
yeah - nothing else cooks like it.
oh - applies to gas cook-tops only - (a) copper doesn't work on induction and (b) electric coils are so slow to respond copper is of zero value.

in the course of discussions precipitated by a death in the family, my son said "and I get the copper, right?" the stuff lasts generations. his sisters were not happy with the direction of his question.....
Yea I found out really quick that some of the celebrity stuff wasn't much good. I do a lot of cooking in my cast iron skillet but it's heavy and I don't like using it all the time.

I have the flat top stove. So I don't want to get that slippery stuff either, lol. I have some pans that try to go all over the stove when I cook something that has to be stirred.LOL
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