What's your favorite cookware?

[justplainbill]

For responsive control low to moderate heat- Demeyere Atlantis
For responsive high heat- carbon steel
For steady even high or low heat- cast iron

 

[pacanis]

That's uhh, good to hear, Loin...
I don't believe anyone actually suggested a non-stick wok, but good passionate advice nonetheless.

 

[dcSaute]

>>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)

 

[jabbur]

I have Revereware dutch ovens, sauce pans and 1 12" SS skillet also Revereware. It's similar to their 2000 line - tri-ply with aluminum disc bottoms. They are my go to pots except for my CI skillets which are indispensable for most of my frying. I have 1 small teflon coated skillet and 1 teflon coated griddle for making grilled sandwiches and pancakes. The Revereware has lasted close to 30 years since I got most of the pieces during the first several years of marriage.

 

[MrsLMB]

I have a set of Paula Deen Cookware that I purchased 3 years ago. It's like new today and I use it every single day. Best I've ever owned. As for a Wok .. I agree with Sir Loin of Beef ... keep it simple for best results. For my bakeware I use good old Pyrex for the loaf and rectangle pans as well as the pie plate. For smaller serving sizes I use my Fiesta bowls .. excellent sizes as well as super easy clean up.

 

[pacanis]

>>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)

oops. My bad. I missed Big Jim's post earlier. And I even posted right below it I'll have to go back to using quick links instead of New Posts. That makes a few posts I've missed.

Thanks for the heads up.

And Big Jim, you use whatever pan you want

 

[bakechef]

Here's the one that I have.
I like that it has just a little bit of flat on the bottom, unlike my true wok.

That's very similar to mine, but mine is a cheaper brand, I think that it was from Bed Bath and Beyond. Maybe in the $20 range.

 

[bakechef]

There is no way I would buy a non-stick wok. The teflon coating would negate all the advantages of using a wok. You can pick up a really good steel wok at Cost Plus for about 12 bucks American. I wouldn't buy an electric wok, either. It can not get hot enough!

The pan that I have isn't really a wok, sure it can be used in a similar fashion, but it is meant to be used for many other purposes as well.

Just a versatile pan that I enjoy using. Since I am not a pro, stir fryer it works just great for me.

 

[jusnikki]

I agree with the cast iron. I love my cast iron skillet. I had to buy my own cause my mom wouldn't let me have hers, lol. But it took years to get it were it is now. I cook the best fried chicken in that pan. But it's too heavy to use all the time..

I took note with the brand you all named. I'm gonna have a look at them and see which one will work for me... I also agree that good cookware is an investment. So I'm willing to spend a little to have a good quality, working set. I really appreciate all the input..

 

[pacanis]

The pan that I have isn't really a wok, sure it can be used in a similar fashion, but it is meant to be used for many other purposes as well.

Just a versatile pan that I enjoy using. Since I am not a pro, stir fryer it works just great for me.

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.

 

[Bigjim68]

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.

 

[Andy M.]

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.

 

[Amanda-May]

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.

 

[jusnikki]

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..

 

[dcSaute]

>>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.....

 

[Sir_Loin_of_Beef]

>>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.

 

[Julio]

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.

 

[TATTRAT]

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.

 

[Leolady]

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.

 

[jusnikki]

>>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