I’ve gotten by through all my college years using the same set of cookware I bought from overstock.com. I must have used my “non-stick” skillet well over a thousand times, easily. It was a decent set and I don’t think I paid over $100 for it.
Now that I’m all grown up (yeah fucking right) I’d like to know if anyone can recomend a good quality set of cookware. I would like to spend around $300 give or take. But I’m actually looking for quality this time!
The bigggest criteria for me is that I want a REAL non-stick skillet. My old one was non-stick for a couple of years but sure as shit my omelletes started sticking after a while, same thing with some skillets I’ve used at my parents house when visiting. My mom has a small skillet (brand: The Pampered Chef) that really is the best ever for cooking eggs, but then again the damn thing was about $60 for an 8" skillet.
If anyone has a good set they can suggest I would appreciate it.
Do you need utensils too like knives and spatulas?
As far as pans go copper is supposed to be the bomb diggitty but alas I wouldn’t know first hand.
Cutco makes quality knives and sets for a good price and they’ll sharpen them for free for life.
Trusty seasoned iron skillet is always a cheap solid investment. Usually not too expensive new and dirt cheap from garage sales.
Honestly, I don’t really like non-stick cookware. You usually arn’t supposed to put it in the oven and the non-stick either doesn’t work or fades with use. Do you have something against using butter, sprays and or oils for cooking?
Kohls of all places actually has some pretty good kitchen stuff for decent to cheap prices. The set I have is very sturdy with some really fucking solid handles. I don’t think I spent more than $40 for the two skillets I have.
All-Clad makes really good cookware but their good shit is pricey. For $300 or less, you can get a complete set of the Emirilware by All-Clad … they conduct heat well, are nice and heavy and clean up very easily. You can get the stainless or the non-stick versions.
Also, besides a good iron skillet, you should consider a grill pan. Good way to cook some meat indoors.
I used to be a huge All-Clad fan (I have a couple), but for most people they are just too expensive. Then I bought some Calphalon Commercial on Amazon.com. Great pans at a reasonable price.
For what you’ll pay for a set, pick and choose what you use most. As far as non-stick, no pan will keep its coating for ever. I don’t buy expensive so when the coating goes, so does the pan. Restaurant supply stores have good non-stick for a decent price.
[quote]Loose Tool wrote:
As far as non-stick, no pan will keep its coating for ever. I don’t buy expensive so when the coating goes, so does the pan. Restaurant supply stores have good non-stick for a decent price.[/quote]
Agree. I have a pricey set of stainless, but just buy cheap non-stick frying pans. The stainless are fairly stick-resistant, but you wouldn’t want to scramble up eggs in it.
Check out America’s Test Kitchen. In short, they are the Consumer’s Report of cookware, utensils and recipes. I used to think that a lot of the high-end stuff was better performing, but they tend to show otherwise. For example, the best performing pie plate was a $6 glass model from Ecko. They also recommend against paying big money for non-stick frying pans, as they are the workhorse of the kitchen and the coatings wear off, get scratched etc in a relatively short time. It has been my experience that their assessments and recommendations are pretty much spot-on.
Their show is on PBS and you can watch some video clips of the show on the net. I find the show to be quite enjoyable. If you have any desire to become a better cook, you should give it a look.
This is the best non-stick stuff I’ve found - expensive, but worth it if you’re worried about coatings coming off, as this stuff is some sort of composite material of metal and ceramic. Also, not as expensive as All-Clad, and good for very high temps. The non-stick is amazing so far - we got them for Christmas.
[quote]kelleyb wrote:
I think Viking makes good stuff. Not sure about price though. [/quote]
Viking is the shit, but $300 would buy you a 8" saute pan. Crazy expensive stuff, but damn nice.
I don’t think you can go wrong with Calphalon or All-Clad, they both make really good stuff for the price. I would go stainless with a copper base if it’s in your budget.
If you want to really have some fun, what’s your knife budget? Chicks dig knifes.
Vanderlaan’s on target with America’s Test Kitchen…I think they also do a magazine called Cooks Digest…could be wrong.
I had calphalon from a wedding present and gave it all away…didn’t like it…I use cheap non-stick skillets now from target…I get like 3 for $10 or $20…3 different sizes…they last a year and then I replace them…
The best is a cast iron skillet though…8 or 10 inches in diameter and about 2 inches high…you can beat that thing to death and it still works great…I use it for crepes and omelettes and other ‘dainty’ stuff and then I’ll also take it camping and put it over and open flame…you don’t ever even really need to clean it…just rinse with water and throw it on a burner for 5 minutes…drizzle in some olive oil and smear the whole pan with it using a paper towel…
[quote]VanderLaan wrote:
Check out America’s Test Kitchen. In short, they are the Consumer’s Report of cookware, utensils and recipes. I used to think that a lot of the high-end stuff was better performing, but they tend to show otherwise. For example, the best performing pie plate was a $6 glass model from Ecko. They also recommend against paying big money for non-stick frying pans, as they are the workhorse of the kitchen and the coatings wear off, get scratched etc in a relatively short time. It has been my experience that their assessments and recommendations are pretty much spot-on.
Their show is on PBS and you can watch some video clips of the show on the net. I find the show to be quite enjoyable. If you have any desire to become a better cook, you should give it a look.
[/quote]
Thanks, I will have to check that out. Consumer Reports is the shit so hopefully this will be as helpful.
[quote]mazevedo wrote:
EmilyQ wrote:
Loose Tool wrote:
The stainless are fairly stick-resistant, but you wouldn’t want to scramble up eggs in it.
Just curious, why not?
[/quote]
Not sure why you wouldn’t want to. I scramble eggs in a stainless skillet all the time. Just spray with a little Pam or a drop of oil and cook over medium heat and it works fine. Yes it sticks a little, but even if you leave the thing sitting all day, washing it is a breeze; comes off like that.
For $100 you can get a good set of Cast Iron skillets and probably a dutch oven to boot.
Follow the directions on how to season them. They will not stick and you won’t get teflon in your food over time. The big advantage, as others have mentioned, is to you can saute and then finish in the over or broiler.
My personal fav are Magnalites, old ones.
Not the recent stuff thats on store shelves now. I got a set from my grandarents, the pots are about 30 yrs old but still holding up. I also like black cast iron pots for fish sauces and pancakes.
[quote]sen say wrote:
Vanderlaan’s on target with America’s Test Kitchen…I think they also do a magazine called Cooks Digest…could be wrong.
[/quote]
As I understand it, they put out Cook’s Illustrated & Cook’s Country. Illustrated is a bit more “formal” and Country is focused on the comfort food that your Granny would make for a church potluck. I have had subscriptions to both and prefer Cook’s Country.