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parunner58

parunner58

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I started this new thread because it was getting very confusing in the Crockpot one.

I also have a large investment in Calphalon. I have been cooking in it for over 8 years now. I love it. I have the hard anodized. I agree when you use it properly nothing sticks. I can make a sunny side up egg in mine way better than I could in my Tfal or Farberware I had prior. I NEVER put mine in the dishwasher or wash them with anything with clorine in it, it was said in the instructions it would void the warranty. A member here had said if you use Cascade Complete you could put them in. Well I did a test with one of my small lids and you get the water marks you would get if you put an aluminum pan in the DW. I was able to get it pretty well cleaned up with the Calphalon Dormond Cleaner.

What is everyone thoughts on cookware types. I read in Alton Brown's one book that you should really have various kinds of cookware based on what you are making. I saw the one example of cooking tomatoe products in aluminum, I do that and maybe should get A stainless pan for that. I only have the Calphalon and 2 Fagor pressure cookers, I was thinking of getting some other Brands pieces, If I make tomoatoe sauce with meatballs I do that in the crockpot.

What are everyones likes and dislike of the cookware they have? I know Alton recommends Cast iron for searing and other stovetop frying but I cannot have them with my smooth-top range.

Mike
 
Revere Ware

I use my mom's old RW. I have some T-Fal, (original-she used to sell it in the 70's-80's)

I would like to buy Calphalon next...I am in DIRE need of nice pots n pans...since I have them hanging on a rack...

Perhaps when I move.

Carol

PS: I think Alton Brown is HOT! LOL
 
I have

a set pf copper bottom Revere ware from about 1998, I hate it and hope to get new stuff this year for my B-day.
I have always wanted a nice set of Circulon, have heard good things about that.
Consumer Reports just did a cookware test, with very interesting results.
 
I have a lot of cookware,

and a lot of materials, but for me, I like my Farberware Classic the best. Stainless steel with aluminum clad bottoms. I have always had excellent results with them, no matter if I am cooking on gas or electricity!

I like the look of Calphalon, and others, but if I can't put it in the dishwasher, I am not interested.

I have exactly one piece of Calphalon, a oval gratin, and I almost never use it.

That's a main reason why I rarely use my cast iron. Lack of dishwashering, and the hot, hot handles. Sometimes I get absent minded, and metal handles just are a hazard.

If I were to go for really stylish cookware, I'd go for the stainless steel All-Clad, or the Cuisinart stainless, but I get wonderful results with my Farberware.

Revere, especially the copper bottomed stuff, just makes me smile...it's just a comparatively thin layer.

(This is not intended as a total boast...but I am considered to be one of the better cooks here in Kent.)

Good equipment makes it easier, and more fun, but good food can be made with almost anything.

Lawrence/Maytagbear
 
Cookware Types

Hi Mike. We have a set of the original Cuisinart stainless steel with the metal handles. Their first set had wood ones. We have had the pots, (which I have added on many to) for over 20 years now. They cook very well in that the bottoms are stainless, then another layer of copper, then another layer of aluminum then the final layer which is stainless which is the bottom of the pot. They clean up well, and wash well in the dishwasher. I also have the 8qt pressure cooker to this set. I also have a couple of saute pans by Emeril Lagasse, which are non stick and sort of okay. I also had a set of ScanPan, which I did not like at all. The food stuck and they were hard to clean. I do not know why Consumer reports rated them so well. But, they did cook well. Now through the years i have tried numerous NON_STICK cookware, and was not crazy about any of them, except the Cooks Essentials which is sold on QVC. I think their non stick pans are Fantastic. They heat up very well, you can use metal utensils, and they can be put in the dishwasher.
 
I also have a bunch of the classic Cuisinart SS saucepans/Dutch ovens/deep skillets/saute pans with metal handles. They've served me well for about 18 years.

I also have some nonstick deep skillets/saute pans ranging from 5" to 16" from various brand names. I picked up most of them at restaurant supply stores and I'm not remembering the brand names.

Finally, I have two cast iron skillets, which, frankly, I don't use often. I used to use the 12" to fry chicken, but I've started using my Dutch oven for that because there's a LOT less cleanup.

I bought an anodized Calphalon pan years ago, but I scoffed at the 'do not wash in dishwasher' instructions and after a couple of years it was in bad shape.

I don't have any plain aluminum pans because I cook with a lot of tomato products and that leeches metal something fierce.
 
Hey Mike..I think the All Clad are great. Ken had to have the Saladmaster and I have to admit that while I found them to be very expensive, they are wonderful to cook with. We bought some vintage pieces as well and they are in superior shape. I have had several sets of other cookware and none have been as well made as the Saladmaster and All Clad. Really with the money I spent replacing the other cookware I would have been better off with one good investment.
 
We like to cook here and we have a multitude of cookware.

For everyday cooking, we have an old Revereware set we like. For more adventerous cooking we have quite a few pieces of 10 year old or so Cuisinart SS pots & pans. And also quite a bit of T-Fal.
For baking, we almost exclusively use glass. Corningware or Pyrex ware. We both think that things baked in glass taste better. I am willing to try out some of those flexible silicone baking pans, however. Has anyone tried those? Are they any good?

We both also like watching Alton Brown and his Good Eats show.
Personally, I think he is a bit on the weird side (like in kinda "out there"), but he makes a good presentation. Food Network used to have a program called "Taste" that was similar in nature.
 
I replaced all my cookware a few years ago with All-Clad stainless and I love it! I have a few other pieces I've added to the basic set; a covered, nonstick skillet, a 12" open SS saute, a windsor saucepan (no lid) an 8" open saute and a great 12 qt. stockpot w/pasta & steamer inserts and a roasting pan. I still want a few more pieces, I had Calphalon and a mish-mash of other SS pans but this All-Clad is far and away the best I've ever used.
 
We've had the All-Clad stainless for about 12 or so years now. It replaced my set of Revere. We really love it. In the past we've had to put up with crappy BOL stoves, they make up for them. The heating ends up being much more even, with fewer hot spots. Now that we have a newer smooth top range this cookware really shines! I love them even more. I like the control, food doesn't stick and it's clean up isn't a chore, not non-stick but tolerable. I, personally, think that non-stick is a slow poison. Chemicals sloughing off every time you use them. I know I'm opening a can of worms with that one and I know it's changed over the years but I still don't trust it. We also have a large All Clad copper. Eggs are amazing in this pan- light, fluffy and perfect.
 
Misc. notes

I had a whole set of Circulon, and was really irritated when the nonstick surface, or whatever it is, started peeling off. What is that stuff? I gave the whole, very expensive set to a friend, including pieces like the dutch oven (double boiler) that I never used.

I have one big All-Clad pan, which is nice but tough to clean. I just soak it as soon as I am done cooking.

I have a huge Farberware pan. I love it, it's my favorite. I also have a whole series of Revere Ware, including a small pan with an egg poacher insert!

Finally, my wife a few years ago bought a huge set of French made Le Crueset, which for me is too heavy and cumbersome. I am always afraid of dropping and denting the stove, and their handles are non insulated.

I could cook the rest of my life on Farberware and Revere Ware. I honestly don't see the difference in the higher end items.
 
We have tried a lot of pans and have a set of Calphalon Commercial non-stick and we HATE it!!! The non-stick coating isn't holding up the way I think a set of this supposed quality and high cost should! I don't recommend it. We do have AND LOVE a set of the Calphalon Tri-Ply Copper. Not only is it beautiful to hang (all copper outside) but it also is a dream to cook with and clean. The Tri-Ply is a copper shell with Aluminum inner core and the interior is stainless steel. Nothing seems to stick to it and it heats evenly. Highly recommended but the only drawback is that it's hard to find (Williams Sonoma is the only store that I could find it in) and it is a bit pricey though no more pricey than the terrible Commercial non-stick.

Good luck with your decision!

Rich
 
Non-stick surfaces

I may have told part of this story before.

When we bought the All-Clad, we went into one of those "high end" stores in the mall, probably the first mistake. The sales woman was probably my age, maybe a little older. The woman kept talking to my wife, and kind of blowing off whenever I said something. I mentioned that I did not want to see any non-stick surfaces, because even the high end ones start to peel off in less than a year and I thought they were bogus. She said three times, count them three times, that I was cooking on too high a heat, then would go back talking to my wife.

I am usually not rude to people, but I finally said, "Look lady, stop talking to my wife! I do the cooking, and I don't want to see any more damned non-stick pans!"

I finally got someone else to ring up the sale of the All Clad that I selected.

With all the amazing male chefs in this world, I for one am pretty tired or being treated as if I am "just the goofy husband that burns spaghetti".

A nicer woman at an upscale appliance shop also did most of the talking facing and having eye contact with my wife. I found it unnerving. I was more polite to her, and said, "My wife only cares about having a Viking cooktop. Now that we selected that, you will have to sell ME on the dishwasher and oven".

Cooking on too high a heat my ***.
 
favorite cook-ware

Love this site, folks. Great info and conversations. Had to join in.

I have Le Creuset, which is fantastic for certain things - stews, roasts, braising. Goes from stove top to oven and really holds heat.

Use cast iron fry pans for eggs, pork chops, other standard stuff.

And I, too, love my Farberware Classic. I have several saucepans and an 8-quart pot that is very useful. Great for everyday quick stuff. Use the double-boiler for melting chocolate for baking. The Farberware is lightweight, but solid, stays goodlooking, and - like its name implies - simple and good-looking. Goes very well with my '56 GE Liberator range!

Paul
 
favorite cook-ware

Love this site, folks. Great info and conversations. Had to join in.

I have Le Creuset, which is fantastic for certain things - stews, roasts, braising. Goes from stove top to oven and really holds heat.

Use cast iron fry pans for eggs, pork chops, other standard stuff.

And I, too, love my Farberware Classic. I have several saucepans and an 8-quart pot that is very useful. Great for everyday quick stuff. Use the double-boiler for melting chocolate for baking. The Farberware is lightweight, but solid, stays goodlooking, and - like its name implies - simple and good-looking. Goes very well with my '56 GE Liberator range!

Paul
 
sorry if this has been covered, but why cant you use cast iron on a smooth top? does this apply to smooth bottomed cast iron also? and as for alton brown being "weird", weird HOW? sure he is a ham and likes to talk but weird? his narration on Iron Chef is very well done!
 
QVC Rocks!

I too have the QVC Cooks' Essentials and absolutely love those pans. They also made a line of electric pots and pans that are totally immersible and dishwasher-safe. I use those pans daily and love the fact that you can pull the plug and immerse the entire pan to get it clean.
I am actually a QVC junkie here...been watching since the days of CVN(of course checking the Automatic washer site at the same time!)
 
I will also cast my vote for All-Clad-in fact my All Clad replaced Calaphons I had-the finish was wearing-and I don't want to cook in aluminum.The All-clads CAN be put in the dishwasher-and with excellent results and no damage.At this point I don't want cookware I have to wash by hand.
 
HI
I HAVE A WHOLE SET OF REVERE WARE THATS AT LEAST FIFTY YEARS OLD,AND I LOVE IT.AN 8QT STAINLESS STEEL PRESSURE
COOKER,AND AN 8 QT FARBERWARE STAINLESS STEEL WITH ALUMINUM BOTTOM WHICH IS GREAT FOR SLOW COOKING ON STOVE TOP.NO ALUMINUM PANS THERE NASTY TO COOK IN CRAP, LEETCHING OUT INTO THE FOOD!!!!!
 
My wife and I inherited her Mom's Rena-Ware, bought around 1950, some vintage Revere Ware, also same age, and a couple of T-Fal frying pans. We also have a 5qt. dutch oven from Sears. The Rena-Ware is 18gauge stainless steel, and heats so evenly. You can still buy it, just go to renaware.com. Before inherting this cookware we had some Regal-ware, not the greatest stuff in the world, trust me!
 
I for one am pretty tired or being treated as if I am

This made me laugh at the memory of my parents at a Hog (Harley Owners Group)show/meeting. My parents were "showing" one of their customized Harleys and it was getting a LOT of attention. A couple of newbies(guys) came up and started asking my dad a lot of questions about the customization of his bike. All the while their body language was excluding my mother from the conversation (they turnd their backs to her). My mom is only 5'4" and quite shy so she didn't say anything until my dad proudly said to these men...."You'll have to direct all of your questions to my WIFE. It's HER motorcycle and SHE did all the custom work herself!" Boy were these men shocked and a little put off! A WOMAN...build a bike?

Oh yeah...Her bike took first place in several categories! GO MOM!!!!

Just thought I would share a cute story to commiserate.
 
Alton Brown

I guess I think he's weird because he has a really off the wall sense of humor. I like the Good Eats show, don't watch Iron Chef.
The show about butter, which was held in a court room setting was just a bit much. I do like his food scientist, but his "sister" who comes on and whines all the time is needless. Aside from the drmatics the show does offer excellent information.

Actually, he kind of reminds me of Professor Brown in the "Back To The Future" series of movies.
 
cast iron - smooth cooktop .

Well,

The main reason that most cast iron dosen't work well on a smooth cooktop, is that it is " footed " which is to say , there is a raised rim about the outer perimeter of the base which prevents the pan from coming into direct contact with the smooth cooking surface. This varies by brand. Smooth bottomed cast iron, such as LaCruset will work just fine.

Neptune2000
 
Well, I'm currently living with my mother, using her big set of Farberware from the '80s. She also has a Chantal saucepan (bought at a flea market) that we use for vegetables and tomato sauces. Mom also has some T-Fal skillets, but I don't like or use them.

My own cookware (packed away at the moment) is a lot of tri-ply stainless from the '60s (Flintware, Regal, American Stainless Kitchens), a Dansk enameled saucepan, and a seasoned iron skillet.
 
Farberware.

I had the classic series for 20 years.
My mother had hers for 40 years.

They were so well-scrubbed that the pots became non-stick.
I am guessing the microspic pits in the surface were worn-out! LOL

She took my 20 year old set when I got a new set for the smooth-top. I actually could have used that old set on the somooth-top. [If the pot spins while heating, it ain't flat-bottomed! Nothing like a bottom that makes you spin!]

Now the disc bottoms are stainless steel. At the time they were aluminum and I didn't want aluminum in the DW.

Still, IMHO, nothing beats their 4 quart/litre pot with two stubby handles. Perfect size, IMHO

http://www.farberware.com/cookware.asp?hm=Y&ct=N&anw=N
 
Mainly Calphalon here

We have a large pot rack in the kitchen with Calpholon hard anodized pots and pans. Overall I am quite happy with them. We do have two non-stick skillets with the set one of which is starting to show some wear. We got most of them through Chefs Catalog but also picked up a couple of pieces at a Calphalon outlet in Western NY. I also have a few SS pieces (asparagus steamer, multifunction pot and large stock pot).

http://www.chefscatalog.com/
 
Saladmaster Cookware

Parrunner, I really had a chance to cook with the Saladmaster this weekend and hands down it was the best cookware I hve used and believe me I have used them all. When we origially bought it several months ago I thought Ken was nuts. But when I really used it I appreciated the quality. (no I don't sell this stuff) I would rate All-Clad as a close second. As I mentioned several posts above, I wish I had the money I had spent on other "great" cookware and then have it warp or become crappy looking.
 

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