Help a new cook pick his first set of cookware

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Oh yeah Andy - there are differences! Actually, the Emerilware isn't that bad ... once you learn to use your knob and lower the heat a bit. Since my apartments replaced my gas stove with an electric one about the same time I got my new cookware it was a total learning curve. :x

I've got a couple of pieces of All-Clad tri-ply and I really don't see any difference between it and Emerilware for most things ... except for the weight.

Now - one thing I can't figure out is Viking's 7-ply cookware. It's an aluminum core clad between two layers of stainless steel. To me - that seems like tri-ply. Maybe I slept through math that day ....
 
While I agree that all-clad is fine cookware and have owned it, I can't and won't pay the prices. I can't and don't believe that the performance of All-Clad and Calphalon One is enough to justify the extreme cost. Go to a resturant supply store and look at their prices.

I too have a mix of brands...Loge cast iron, cuisinart chef's classic (sauce pans, stock pots), and claphalon tri-ply (non stick skillets).

My decisions were based on cooks Illustrated recommendations, a wonderful write up on cookware over at Egullet.com, friends in the food business, and just buyin'/tryin'.

Please dont flame me for being the only All-CLad dissenter in this forum. Its very good cookware but I don't think the price is justified.

Mark
 
Hey Markf, you won't get flamed for saying that. Your choices of cookware are solid and you are right about the supply stores. I do own All Clad (among other things) and really enjoy it not just for its abilities in the kitchen, but I also like how it looks. For me it was worth the extra $ to have cookware that looks as nice as AC. Now, that being said, if I knew of a restaurant supply store near me I probably would have gotten some stuff there too ;)
 
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