My daughter just bought her first home. I'd like to get her a nice set of stainless cookware.
Anyone know where to start?
Thanks.
Anyone know where to start?
Thanks.
Where to get cookware set?
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Since you haven't given a hint on price, that is a hard question.
If money is no object, All-Clad is good and durable.
Here is a good place to get some reviews: http://www.consumersearch.com/cookw...86042:S87-XdBbrmIAAB5FFLMAAABA:20100421133629
There is nothing wrong with sets, but if your daughter really is in to cooking, you can probably do better by designing a set and get the specific things that she is missing or will use.
When I think about what I use, it is clearly not the stuff of a single set.
- I have 12 & 15" cast iron skillets that I like to use and are nearly nonstick.
- I have an old, stainless set (don't recall the name) that is okay, but would be better, of the sandwich, metal bottoms, came up the sides.
- I like at least one or two non stick skillets.
- I love my All-Clad roasting pan, but you can certainly do okay for less.
- I have a 1 quart, All-Clad, sauce pan that I love for lots of things.
- I often use two "dutch oven" cookers at the same time, as when making spaghetti sauce and boiling pasta.
- I also have a couple of larger skillets that I got from a restaurant supply house that see a fair amount of use.
If money is no object, All-Clad is good and durable.
Here is a good place to get some reviews: http://www.consumersearch.com/cookw...86042:S87-XdBbrmIAAB5FFLMAAABA:20100421133629
There is nothing wrong with sets, but if your daughter really is in to cooking, you can probably do better by designing a set and get the specific things that she is missing or will use.
When I think about what I use, it is clearly not the stuff of a single set.
- I have 12 & 15" cast iron skillets that I like to use and are nearly nonstick.
- I have an old, stainless set (don't recall the name) that is okay, but would be better, of the sandwich, metal bottoms, came up the sides.
- I like at least one or two non stick skillets.
- I love my All-Clad roasting pan, but you can certainly do okay for less.
- I have a 1 quart, All-Clad, sauce pan that I love for lots of things.
- I often use two "dutch oven" cookers at the same time, as when making spaghetti sauce and boiling pasta.
- I also have a couple of larger skillets that I got from a restaurant supply house that see a fair amount of use.
received this set as a wedding gift about five years ago and have been very happy with it.
http://www.amazon.com/Calphalon-Tri...r_1_3?ie=UTF8&s=kitchen&qid=1271864392&sr=1-3
not quite as nice as all-clad, but pretty close for a lot less money.
http://www.amazon.com/Calphalon-Tri...r_1_3?ie=UTF8&s=kitchen&qid=1271864392&sr=1-3
not quite as nice as all-clad, but pretty close for a lot less money.
Or start her out right with a small Le Crueset set.
http://cgi.ebay.com/Le-Creuset-5-Pi...t=Cookware&hash=item1c11eb9120#ht_2708wt_1165
I have a smaller set of the Calphalon Tri-Ply. Excellent cookware. I've had it for about 8 years and it's still beautiful, and still great.
Sitram has a commercial quality stainless line called Profiserie that has thick aluminum disc bottoms at reasonable prices. They're NSF certified, and rated to survive at the ridiculous temperature of 1800 degrees F. Some other brands are only rated to 450F, and there are reports of the bottoms falling off some of them, including some very popular and well know name brands. They used to have a very usable 18 or so piece set, but I don't see it around anywhere. As metal prices went up over the last decade, they became more expensive, and cost at least double what they once did. If you find a good set, or put one together yourself, the only thing I'd recommend is to pass on a disc bottom frying pan and instead get a solid metal one. My favorite place is the All Clad seconds store at http://www.cookwarenmore.com/. They'll have blemishes, dents, or other manufacturing defects, but will be perfectly serviceable. Likewise, while the saute pan is usable, I'd much prefer a different one. The disc bottoms on these don't extend to the side because the corners are rounded, so I really need something like a stainless-lined copper saute pan because I like high heat, and things can burn on the corner with the Profisiere if you're not more careful. And don't forget at least one non stick pan--I think Calphalon makes the best. Amazon's occasional sales turn up big surprises there.
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This is my suggestion: http://www.cookforlife.com/
Tramontina cookware (sold at Walmart) gets excellent reviews and is considered a great bang-for-the-buck performer. It compares favorably against All-Clad cookware at a fraction of the price.
I have this set, and have used it extensively for almost two years. I have no complaints.
http://www.walmart.com/ip/Tramontina-8-Piece-Cookware-Set/5716478
I have this set, and have used it extensively for almost two years. I have no complaints.
http://www.walmart.com/ip/Tramontina-8-Piece-Cookware-Set/5716478
I read about that stuff in Cooks Illustrated, but could not remember the name. I have not tried it, but it looks like an excellent deal.
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- #10
I knew you gents would have some great ideas. Thanks!
I've had this set, http://www.amazon.com/Classicor-Sta...ts=1&colid=&sortBy=bySubmissionDateDescending for almost a decade now, and they are still going strong.
I've had this set, http://www.amazon.com/Classicor-Sta...ts=1&colid=&sortBy=bySubmissionDateDescending for almost a decade now, and they are still going strong.
As has been said I am not a fan of sets.
If starting over I would much prefer a few really good pieces and add as time goes on. A few must haves that do not get included in sets would be a BIG stock pot, a Staub or LeC dutch oven, and a couple of steel sauté pans.
If starting over I would much prefer a few really good pieces and add as time goes on. A few must haves that do not get included in sets would be a BIG stock pot, a Staub or LeC dutch oven, and a couple of steel sauté pans.
In addition to whatever set you decide on you should definitely check yard sales/antique shops for cast iron. I've got several that I've picked up over the years. My grandmother gave me my first that was actually her grandmother's and when I got it is was completely rusted. I took increasingly fine grades of sandpaper and got the rust off and then seasoned it and it is amazing how good it cooks now. And like the previous poster said, when seasoned properly cast iron is as non-stick as any of the modern finishes........and after use just wipe it out with a paper towel and spread a thin coat of oil on. Never use soap unless absolutely neccesary!
I would echo the suggestions for a small set (if any) as well as a few fine pieces of cookware. I've supplemented my small Tramontina set (mentioned above) with a couple of cast-iron skillets (10" and 12"), a carbon steel crepe pan, a carbon steel wok an 8" Scanpan skillet (for eggs) and a 5 qt Le Creuset French Oven. I'd say the French Oven and skillets get the most use, followed by the wok.
Le Creuset is a PIA, heavy when empty, very heavy when filled with boiling liquid...
I must admit I have prestige, I inherited them from my nan, she had them probably 30 years and they are still going strong, they also have a lifetime guarantee, but they arn't cheap.
5 pan set £100 http://www.pots-and-pans.co.uk/acatalog/Prestige_Cuisine_5_Piece_Pan_Set.html?shopping=GB These have the lifetime guarantee too, many user report their lasting 40-50 years with hard use.
Tom
I must admit I have prestige, I inherited them from my nan, she had them probably 30 years and they are still going strong, they also have a lifetime guarantee, but they arn't cheap.
5 pan set £100 http://www.pots-and-pans.co.uk/acatalog/Prestige_Cuisine_5_Piece_Pan_Set.html?shopping=GB These have the lifetime guarantee too, many user report their lasting 40-50 years with hard use.
Tom
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I have to admit the upkeep of any cast iron, enameled or not is a pain. But Le Crueset and Staub enameled is a joy to cook with. The heat retention is excellent, it's difficult to kill them. My wife did break a tile once when she dropped one of our dutch ovens, but only chipped the outside of the pot. Nonstick and easy cleanup.......
Michael
I agree that Le Creuset cookware is heavy, but that extra mass does what lightweight cookware can't do. It diffuses heat evenly. Very evenly. Even electric cooktops which are notorious for hotspots evenly heat cast-iron cookware.
The adverse weight of cast iron pans (skillets etc. are fine) is dangerous often, as said the weight of a cast iron pan filled with liquid is considerable. I have personally no love for cast iron cookware, the alternative that can be found are just as good, my prestige set for example with layered bases etc. takes some beating...
Tom
Brit, their lightweight cookware, suits made for non-American's and your small Mini Coopers......Sheesh.
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- #19
My daughter weighs 105 lbs. I don't think she can handle the cast iron. I love it though.
