(Part 2) Reddit mentions: The best kitchen cookware sets

Eccentriczebpajamas, congrats!

Fellow hEDS, got married last July (pre-diagnosis), and I think I’ve got some ideas for you:

For the shoes, not sure where to look - I have really HUGE feel (size 12-13 women’s), so I struggled too, but ended up finding a cheap pair that looked great and kinda worked for me. They were tolerable but not comfortable, and I regret not focusing more time on finding a better pair.

For the registry, I’ve had really good luck with the OXO Good Grips series of stuff (their handles are chunky enough that I don’t tend to sublux my fingers, even gripping hard)

The can opener I use is a blue version of this one: (OXO Good Grips Can Opener https://www.amazon.com/dp/B00004OCJW/ref=cm_sw_r_cp_api_5-Z.zbZ5E94HD)

They also have a kitchen starter set that might be good to work with:(OXO Good Grips 15-Piece Everyday Kitchen Tool Set https://www.amazon.com/dp/B000IELD9A/ref=cm_sw_r_cp_api_Ka0.zbT8JYQX5)

When I can cook, I use these gloves instead of potholders - they’re great for the heat, don’t require as much hand strength/fine motor skills as potholders would, and also do a great job at gripping/opening stuck can lids: (Silicone Oven Gloves Extra Thick Heat Resistant Oven Mitts from Aocome, for Cooking Grilling BBQ and Baking, Quilted Cotton Lining, Waterproof Non-Slip Grip Food Grade Safe 1 Pair https://www.amazon.com/dp/B01J76A9AI/ref=cm_sw_r_cp_api_id0.zbEAKKA40)

For sitting, this chair is my favorite. Looks goofy, but hurts WAY less than anything else I’ve tried:
(Gaiam Balance Ball Chair - Classic Yoga Ball Chair with 52cm Stability Ball, Pump & Exercise Guide for Home or Office, Purple https://www.amazon.com/dp/B006FFR37W/ref=cm_sw_r_cp_api_6e0.zb9Y7MDYQ)

A WiFi blood pressure monitor like the one from Nokia (I have the older Withings version) can be great for helping keep track of your overall health (along with things like FitBits, WiFi thermometers, etc., if you’re into that: (Nokia BPM+ – Compact Wireless Blood Pressure Monitor https://www.amazon.com/dp/B071F2MC29/ref=cm_sw_r_cp_api_Qg0.zb3J5YKKN)

Finally, if you have room, a shower stool can be super helpful if you spend too many spoons in one place and struggle to stand up in the shower (there are lots of types, including pretty wooden ones, but this type is really easy to assemble): (Medokare Shower Stool with Padded Seat - Shower Seats for Seniors with Tote Bag, Shower Bench Bath Chair, Handicap Shower Seat for Adults, Shower Stools and Benches https://www.amazon.com/dp/B06XXZQ4XS/ref=cm_sw_r_cp_api_mj0.zb5C9TRYX)

Oh! And bonus last-minute add: overhead lights that you can turn off from your phone, so you can go to bed and THEN turn off the lights, instead of trying to fumble your way across your room in the dark (they can also turn your room into a bright rainbow disco, if you’re into that): (Philips Hue 464479 60W Equivalent White and Color Ambiance A19 Starter Kit, 3rd Generation, Works with Amazon Alexa https://www.amazon.com/dp/B06Y3QXSGX/ref=cm_sw_r_cp_api_0l0.zb2N2PB53)

Good luck, and I hope you have a wonderful wedding day!


...ETA, this set of pots and pans! They have big rubbery handles that are easy to work with, and they’re easy to clean - they can go straight into the dishwasher: (The Pioneer Woman Vintage Speckle 10-Piece Non-Stick Pre-Seasoned Cookware Set (Turquiose) https://www.amazon.com/dp/B014X6NQI4/ref=cm_sw_r_cp_api_ov0.zb32WQSJ3)

Sorry it took me so long to get back to you, I sometimes work 14 hour days several days in a row, so yeah.

Anyway, I'll offer you three recommendations, all available on amazon, because I'm really not sure what the selection is like across the pond.

First, this is what I have. I like Calphalon, it holds up and they have good warranty service. It is a bit expensive for what it is, but I like the design.

These pans are a good, less expensive version of the Calpahlons. They will perform just as well, and ought to last just as long. The handles are a nice addition.

Finally, If you're feeling spendy, you can go with these all-clad pans. They will last forever, they heat evenly and beautifully, but its up to you to decide if you will be able to utilize the advantages they offer over the previous two. Don't buy a Ferrari if you never drive faster than 80kmh, know what I mean?

Here's something fun to do with your new pans, also, it'll knock your girlfriend's socks off.

You'll need the following:

2 Chicken legs with thighs attached, skin-on, bone-in

2# of Yukon Gold potatoes

1 cup of small green peas (fresh is best, canned is really not so bad, don't get frozen)

1/2 cup of King Trumpet mushrooms (look around for them, it's worth it over crimini)

1/4 cup pearl onions

1/4 cup clarified butter

1/2 cup white wine

fresh marjoram and thyme

3 T regular butter

2 T creme

2 T creme fraiche

---------------------------------


Do the following the day before you plan to serve this:

1. peel the potatoes and submerge them in water, refrigerate them.
   
   
2. pick a few leaves of the marjoram and tuck them, gently, under the skin of the chicken. You'll have to pull
   the skin away from the muscle a bit to achieve this, but try to do as little damage as possible.
   
   
3. sprinkle the chicken liberally with kosher salt and put it into the fridge uncovered
   
   
4. put some thyme in with the white wine. put in a solid sprig so you can pull it out later and not have to strain the wine
   
   **
   
   Okay, day of here's what happens.
   
   First put on some water to boil, salt it heavily. Like seawater salty. This is to boil your potatoes in
   
   Now you'll want to pull your chicken out of the fridge. Wipe off as much salt as you can and rinse briefly under gently running water to get the rest. Pat the skin dry, and let it air dry while you do the rest.
   
   Next, start peeling the pearl onions. It's a pain in the ass, but you'll live.
   
   Your water will probably be up by now, blanch the onions until they are only still just a little bit crunchy in the middle, about 3-4 minutes. Pull them out and shock them in ice water to halt the cooking process. Pull them out and set them aside to dry.
   
   Next, blanch the peas, again, not quite all the way. Shock in ice water and set them aside as well.
   
   Put the potatoes in the water and let them boil until they are completely soft, then drain them and mash 'em up. Add in the butter and cream to whatever consistency you like. Adjust the salt. Don't worry if they are a bit chunky, it's rustic and shit. While the potatoes are boiling, preheat your oven to 450.
   
   Now is the fun part, hard searing with a pan sauce. Heat a large frying pan to about 350-400 degrees, and put in about an ounce of clarified butter. Give it about 30 seconds and put the chicken legs on, skin down, carefully. DO NOT PUT WET CHICKEN LEGS INTO HOT OIL, MAKE SURE THEY ARE FAIRLY DRY OR TERRIBLE THINGS WILL HAPPEN IN ALL CAPS.
   
   Now, press them down a bit with some tongs to make sure they ar getting good contact with the pan, and them put another pan on top of them for weight. Nothing too heavy - it ruins the meat, you're just trying to make sure that as much of that delicious skin is in contact with the hot oil as possible. Let this scene do its thing for about 3-4 minutes, and check to see that the skin is sufficiently browned, if it is, flip them and toss the whole thin - pan and all - into the oven for another, maybe 7-8 minutes. Ideally you want to pull the chicken out when its internal temperature is like 51.5C and then let it rest (not in the hot pan) for 10 minutes.
   
   Pull the Thyme out of the wine and pour the hot oil out of the chicken pan. CAREFULLY pour in the wine, wait ten seconds and turn the flame on medium high. Work it over with a rubber spatula or a wooden spoon to scrape up all the goodness and then add in the mushrooms, onions, and peas in that order, waiting about a minute between each. You should get hot cooked veggies with a nicely reduced sauce.
   
   Now to plate put a pile of potatoes in the middle of the plate, smack the chicken leg into the middle of it, and pour the veggies and pan sauce over the top of the whole godawful mess. Eat it with your face and dance a dance of joy.
   
   Good luck on your culinary adventures and holla if you have any questions, I can always make time for a fellow redditor.
   
   Edited for formatting. It is super hard to format recipes on reddit.

The things that I have that I get most excited about being able to use are:

• Emisar D4 flashlight (with Nichia high CRI LEDs). The light looks good, and things look good illuminated by it. The ramping interface has ruined other flashlights for me; I just hold the button until I get to the brightness I want, then I release the button. Its lowest mode is quite low, and its highest mode is insanely bright. (It has been known to melt other gear when accidentally activated, so it does require a certain amount of care.) It's nicely pocketable despite its impressive output. I have a small headlamp I use when setting up camp in the dark (when I need both hands free), but for pretty much everything else I use the D4.
  
  
• Camp Chef Everest stove. I like to eat well when I'm camping, and this stove handles its business. Each of the two burners can get hotter than my stove at home on max output, which is nice for stir frys or searing meat. (Or just boiling water really quickly.) The burners can also go very low, even in fairly windy conditions, which is nice when you need a gentle simmer.
  
  
  • (For backpacking, I like my MSR PocketRocket^(0), which has a similarly wide range of heat capabilities.)
    
    
• I have lately been enjoying my REI Base Camp 4 tent, but some of that is probably just because it's new and the "new toy" shininess hasn't worn off yet. Still, it's nice and spacious (especially compared to the barely-two-person backpacking tent I'd used exclusively before it), and it has a lot of nice design features. The bag it goes into has a carry handle but also straps to wear it as a backpack, and the poles go into a sleeve in the center, which then supports the rest of the bag when you put the tent in. The vents in the rainfly are accessible from inside the tent, so you don't have to go outside if you get too hot or cold. The spacious front vestibule is really nice; I've entered the vestibule, zipped it closed, removed my wet rain jacket, and only then opened the tent proper, leaving as much wet, muddy stuff as possible outside. It's also pretty robust when set up. I've been through a couple fairly intense thunderstorms in it (one with 20mph wind gusts) and the tent stood up to everything with ease.
  
  
• Just in case the tent is only exciting because its new, I'll mention my GSI Hard Anodized Cookset^(1). I've had these pots for about twenty years now, and they're still awesome. They conduct heat nicely, so water boils quickly and food is heated evenly. The hard anodization has held up to two decades of camping and the inside surfaces are still very nonstick. Cleanup is almost always just a matter of wiping up the food traces; I practically never have to scrub stuff off of them.
  
  ^(0)Now discontinued and replaced by the PocketRocket 2, which I haven't used.
  
  ^(1)Also discontinued. I think the closest successor from GSI is their Halulite line of pots.

Sorry your house burned down, that sounds awful! Good luck getting everything back together.

I love the items I have in my kitchen, and would only swap out a few things I currently have with some different items. I'd upgrade my Kitchenaid Artisan to a larger Kitchenaid, and swap out my large breadmaker-sized Sous Vide Supreme with a small immersion circulator. I also purchased my Le Creuset set nearly 15 years ago, when I got a 7-piece set for like $300 -- if I had to replace those, I think I'd go for another brand (maybe Lodge?), because I could never get that kind of deal again. Otherwise, I'd keep my stuff that I'm listing below.

Small appliances: Kitchenaid stand mixer, Vitamix blender, Breville countertop convection toaster oven, the tiniest microwave (square Whirpool 0.5 cubic ft), Cuisinart immersion blender, Anova sous vide, Cuisinart basic food processor, Aroma rice maker, Instant Pot, large Revel crock pot. That's around $1750.

Cookware: Largest enameled cast iron Dutch oven, enameled cast iron skillet, regular cast iron skillet, carbon steel wok, Anolon nonstick small skillet, inexpensive large stock pot (for soups and canning), good quality stainless steel pan, good quality small and medium sized stainless steel pots. I have an older iteration of the Henckels pots and pans and I really like them. I also have an All-Clad pan and while it's nicely made, I absolutely loathe the handles. I figure that's around $1000 or so.

You'll need knives: I like a Santoku (I miss my Wufhof Culinar), a bread knife, a paring knife, a boning knife, a cleaver, and a set of nice steak Wusthof all-stainless steak knives. Japanese knives like Shun are nice but nick really easily. German steel does not have as fine of an edge but is more forgiving (Henckles, Wusthof). Global is good and a little more forgiving for being Japanese, but I really hate the textured handles as they give me callouses! Spend a decent amount on a few nice knives, and get a knife sharpener (Spyderco tri-angle sharpener) and a honing steel to keep them in good shape.

I really like Williams-Sonoma Goldtouch cookie sheets/baking stuff. They are very heavy, nonstick and don't warp. It's totally worth the money, especially after going through various cookie sheets that always warped.

I really like the Chef'n switchit for a rubber/silicone spatula. Rubber spatulas that have a wooden or plastic stick and a rubber end always fall off for me, but because this is entirely silicone and the rigid part is embedded it will never fall apart, and I love that it has a large and small end.

Other pieces I have an use regularly: small and medium microplane for cheese and zest; Benriner mandoline (plus a kevlar glove to save my fingers); OXO salad spinner; Rosle apple corer/slicer. OXO, Rosle, Zyliss, Chef'n make some good stuff IMO.

You'll still need things like plates, glassware, cutting boards, serveware, platters, mixing bowls, all that kind of stuff. Thrift stores can be great sources for big platters and bowls without breaking the bank. Otherwise IKEA actually has some decent ceramic bakers, platters, glassware, etc. for really reasonable prices.

Eta: restaurant supply stores are also a good place to pick up some durable basics.

Warning: I really rambled. >.<

I love Japan for it's culture and how meticulous they are in perfecting the things they love. Plus, the food (even the weirder stuff for Americans) I like to eat, and I really appreciate all the cool stuff they have brought to the market. Yes, there's odd stuff, but Japan has also done plenty of innovations.

-starts clicking through .jp and freaks out XD-

Alrighty! I think I found something! BB cream!

Always need some a good cream with SPF.

OH WAIT! I'm changing it! Tamagoyaki pan!

Also wow, I'm an idiot. I forgot that google can translate the pages and literally just did that now...

And I found what I really want from Japan that I can never find in the states, but it's not in your budget so ignore me. XD It's the pans that have that little handle that clips onto which pot you want at the time. Such a great thing for apartments.

Ooh, I see a santoku knife!

I actually watch a lot of Japanese cooking and it's made me so jealous at how compact everything can be!

Edit: The snackssss -drooooolll-

I'm really bad at this, but from experience, I highly recommend not to skimp on pots and pans price-wise. I bought some super cheap ones and the teflon ended up cracking and peeling after only one or two uses. If you want something moderately expensive, I highly recommend T-Fal pots and pans. I personally have these ones and they work great.

Also buying a slow cooker is a lifesaver. Again, it's something I don't recommend skimping in price on and investing in a decent one. Also finding one with a timer is a lifesaver. I know they sell ones for 10-15 bucks but I got one in the $30-$40 range and it was kick ass. It's by Hamilton Beach


I have a $16-20 wishlist :) If I win you can go off there.

Eh a single good pan isn't a bad purchase (particularly if it was the right pan, I myself picked up a nice hard anodised Analon chef's pan and griddle for $35 combined), and Analon is not all-clad (see what a very basic set runs (and yes they sell cheaper stuff, but then there is very little point)) As to whether or not your blender has made life so much easier than a the equivalent $30 Cuisinart stick blender... eh probably not, especially taking into time value of money etc.

I mean if it makes you happy go for it, but in my experience as long as you buy decent quality, 3 months in you are in the same spot happiness wise as if you had bought none better quality. Buying nice things is fun; I'm the last to question that. Just don't cloak the purchase in a mantle of justifiability. It is a luxury and comes from the luxury budget. Also you can use the normal frugal tactics of buying something small and nice to prevent the purchase of a larger luxury.

Hiii!! Good luck to you. I am (mostly) gluten free so I understand the pain. Here's my advice:

• HOW gluten free do you need to be? I have friends who are celiac. They had to stop using the same soaps, shampoos, conditioners and the like. Just a word of caution.
  
  
• If you are looking into gluten free food note that some manufacturers have things that have traces of gluten, I have a friend who has to call manufacturers whenever she goes to the store to make sure they've not changed their product.
  
  
• I would avoid getting cookbooks with it for now. Why? There are tons of recipes online and easy and great books at your local library. A better way to be frugal!
  
  
• You'll most definitely want some new things like a toaster and pots and pans. You had the 6 piece cooking set, but this cooking set here has 15 pieces and is (for now) less money
  
  https://www.amazon.com/dp/B017HYQ514?psc=1
  
  You may need to replace your appliances. My friend had to get a new toaster set. Hamilton Beach has one for $20.
  
  https://www.amazon.com/Hamilton-Beach-Slice-Touch-Toaster/dp/B0015XGNEI/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1483057818&sr=1-9&keywords=toaster
  
  There's a wide variety of good, affordable items on Amazon if you look.
  
  I am fine with any surprise :P
  
  Let me know what other questions you have!
  

I'll just list everything that I can, how's that?

The bakers rack on the left is This

The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.

Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.

Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.

All the way to the right is the Lodge Sauce Pot

I haven't used it a whole lot other than to make a few dips.

Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.

The griddle is just a double sided griddle from world market. It's my go to pancake tool.

Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.

On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.

In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.

And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.

On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.

Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.

Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.

Then there are some Lodge Stonewear on the other bakers rack

Ok, you need to start with the pyroceram Wikipedia entry.

This stuff can go from your deep freeze into a 500 degree oven without breaking and then into a cradle on your table to feed the fam. The Blue Cornflower dishes were holy objects in my house when I was growing up. All good food prepared by the family came from them.

They make them now, but 2 dishes cost $96 new on amazon right now. And they aren't really the same. These used to be on every newlywed's registry. But now, nobody gives a shit. But these amazing pieces of history that were developed in research for the space program. They used pyroceram for nose cones for rockets. No shit. And they work great still and are just all-around cool.

I got 2 similar dishes to those linked to on Amazon above, in great shape, from 1969, at a thrift shop today for $9 (total). When these were new, dudes were walking on the moon for the first time. And this technology helped. And nobody cares. Except me. ;)

I love this set, and have used pretty much every one of these on a semi-regular basis. This set and there are other very similar ones with another pot/replacement are really impressive IMO. They clean well, heat well, have good handles (unlike many allclad). It's relatively inexpensive. I supplemented mine with a few cast iron pans, a real dutch oven, and some woks.

ETA: I also have a Tramontina (6qt I think?) dutch oven, I've been happy with most of their stuff.

I don't know if this counts, but it's the first thing I thought of when you said orange! There are few things more delicious than chocolate oranges :)

If that doesn't count, there are like a THOUSAND orange kitchen appliances, and they're all amazing. Orange ice cream maker, orange cookware, orange kettle, orange immersion blender, orange food processor...the list goes on and on!

ok so orange is my favorite color too! and I got this about a year ago. and I love it! delicious

My favorite pots are Caphalon. I picked them up at Ross (discount department store) for about half price. They are non stick, easy to clean and hold up very well. I've had mine for 7 years now and they perform as good as new.
This is the style:
http://www.amazon.com/Simply-Calphalon-Nonstick-Piece-Set/dp/B001AS94TY/ref=sr_1_10?m=ATVPDKIKX0DER&s=kitchen&ie=UTF8&qid=1416374300&sr=1-10

See if your Grand-Parents have any pots and pans that they don't need. That stuff is usually awesome quality, and the handles will be held on by screws, not rivets. Cheap rivets loosen and handles become wobbly quickly, while screws just require a turn of the wrist and theyre good to go again.

If you just want to buy a decent set of pots and pans new
This Emeril All-Clad 12 Piece ,and this one are really awesome value.

Christmas presents, then this really nice cookware set, then a Wii U.

At some point I'd also like to get more Perk devices. Right now I have my Android tablet, my Android phone, and occasionally my sister's iPod touch(es). I range anywhere from 2-4 devices, but I'd like to have a dedicated farm so I can have my stuff back.

I know most people do not like Rachel Ray but I really like her cookware sets. Her hard-anodized set seems to be just like the Anolon set albeit the pots are smaller. If you aren't cooking large quantities, you might be able to save some money with her set. Though, seriously, try to find the blue. The orange is hideous.

http://www.amazon.com/Rachael-Ray-10-Piece-Hard-Anodized-Cookware/dp/B000HTW7NW

Pans shouldn't have to be expensive to work. Most of the stainless pans by Farberware work with induction. For example this set seems pretty cheap to me. https://www.amazon.com/Farberware-Millennium-Stainless-10-Piece-Cookware/dp/B0042H8SJM
Or this pot that I've had for a decade that I use everyday is apparently only $16. https://www.amazon.com/Farberware-Classic-Stainless-2-Quart-Saucepan/dp/B000058AK8

Carbon steel and cast iron are some of the cheapest pans, and they work great with induction.

Registered for the 9 piece Anolon Nouvelle Copper Core Nonstick (https://www.amazon.com/gp/aw/d/B00654ZGKO/ref=mp_s_a_1_19?qid=1458120083&sr=819&pi=SX200_QL40&keywords=cookware+copper+core)
Nicest thing on my registry probably! I bought these for my mom for Christmas last year after much research, she loves them

mmm steak. Now I'm excited for warmer weather so I can park on the street & put my grill in my parking spot (no backyard, no where to store it in the winter so it's currently in my parents' garage.)

I like my steak medium. I would say having dinner with /u/Nikkaiy would be a fun time

My kitchen item is this mainly because I'd invite my niece over to smash my old ones against each other to annoy my upstairs neighbor =P

No soup for you!

I went with this set and am very happy with it:

https://www.amazon.com/Cuisinart-FCT-10-Stainless-10-Piece-Cookware/dp/B004YV5Z3S/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1468965978&sr=1-1&keywords=Cuisinart+french+classic

Still made in France, awesome build quality. on par with the 3 layer All Clad sets when i compared them in a store. Ill be adding a few more pieces from the same set in the next few months.

Cuisinart French Classics are my go to. I love them!

Amazon seems to have them on some mega sale right now... I bought all mine individually. Paid about 120 for a skillet and I found the others on sale.
https://www.amazon.com/Cuisinart-FCT-10-Stainless-10-Piece-Cookware/dp/B004YV5Z3S/ref=sr_1_3?ie=UTF8&qid=1521059707&sr=8-3&keywords=cuisinart%2Bfrench%2Bclassic&th=1

Have you not bought pots and pans recently? Nearly every nonstick set for the last decade has been utensil safe.

Even a garbo non-stick set from T-Fal these days are metal utensil safe.

This:

Rated best by Cook's Illustrated. Cheap. Has everything you need for less than $100.
T-fal E938SA Professional Total Nonstick Thermo-Spot Heat Indicator Cookware Set, 10-Piece, Black
http://www.amazon.com/gp/product/B000GWL8T4

https://www.amazon.com/gp/product/B00008UA7I/ref=ox_sc_saved_title_1?smid=ATVPDKIKX0DER&psc=1

The same one is on Amazon? I don't think it's professional grade, but I'm also not going to be cooking gourmet meals daily. Just looking for something to make cooking more fun that'll last a long time.

Edit: oh actually the amazon one does not include the same set and I am most in need of the covered sauce pan... hm :(

I found this one.

I like it because the steel handles allow me to transfer the pans into the oven.

Any opinions?

I also had some RR cooking set, after a family friend who run's a restaurant recommended them (he also uses them in his house). I've never had a problem with them in two years, I can see the teflon getting very light scratches but hasn't caused any problems yet.

This is the set I got.

epic this is a very nice beginners cooking set if you want something when you move away from home. i got the similar one from target about 15 years ago and it lasted me for about twelve. it tells you to not put it in the dishwasher but i did and it lasted me that long. it was on sale last week in one of those amazon gold box deals or whatever or a prime deal i think. https://www.amazon.com/Simply-Calphalon-Nonstick-Piece-Cookware/dp/B001AS94TY/ref=lp_291359_1_2?s=kitchen&ie=UTF8&qid=1510287535&sr=1-2

Get this instead:

Cuisinart 10 piece Tri-ply

Cuisinart is a close 2nd to All-Clad and I can personally vouch for their quality. This set is tri-ply, which is a layer of aluminum sandwiched between two layers of stainless steel, ideal for heat distribution. Both of your sets are non-stick, which means the entire set will degrade over a few years with use. You can throw these tri-ply soaking in the sink for a month, scrap them viciously with a fork, beat back a robber, etc., and the pans will still be perfectly good.

I'm going to disagree with the others and say tri ply isnt necessary. I have a calphalon tri ply saute pan and it doesnt seem to be that much better than stainless steel with a tri ply base. (However, if you can find a deal on full tri ply I would go for it.) I started out with stainless steel with the tri ply base only and still use them. I would recommend a different set though. I have a cusinart pan from the set you listed but most of my pans are from the farberware millenium set. Here is a link

Farberware Millennium Stainless Steel 10-Piece Cookware Set https://www.amazon.com/dp/B0042H8SJM/ref=cm_sw_r_cp_apa_qd4Czb8GRNZ2V

The bases and sides are thicker than the cusinart pan i have. Just seems a little more durable. I should also mention that i have never had a problem with the cusinart one I just prefer the other one more.

Stainless Steel is a great cooking surface if you're looking for something that is non-reactive and very durable. This means you can get a good sear on say, a pork chop, and then deglaze with white wine without the sauce turning black from it dissolving the "seasoning" or reacting with the iron in the pan. You can then add some butter, lemon juice and capers and make yourself a picatta sauce or glaze to go with your nicely browned chop. that's just an example of something your can do with stainless steel that you wouldn't be able to do quite as well with cast iron (reactive) or non-stick (doesn't brown or deglaze well.)

My favorite stainless pans are from All-Clad. I have some MC2 series pans which are aluminum with a stainless steel inner cooking surface. My main sauce pans, saute and frying pans are this type. They are cheaper than the top of the line copper core or fully clad pans from All-Clad because the aluminum is not covered and thus gets kind of ugly after a while. But I bought my pans to cook on, not to look pretty.

I would avoid pans that are entirely stainless steel as they are prone to hot spots. I grew up eating mostly burned food because my mother had a set of pans from Lifetime...

I do use non-stick cookware for a couple of applications. Namely, eggs, grilled cheese and reheating leftovers. Stuff that sticks and burns easily is where non-stick really shines. I have a couple of cheap "by Calphalon" pans from Target that suit these purposes well.

I also have a cast iron-skillet which is well seasoned and thus "non-stick". I use this for searing meats when I don't feel like grilling as well as making cornbread. The "seasoning", which is just a coating of oil that's been polymerized from extended exposure to high heat, is pretty fragile and doesn't hold up well to deglazing or abuse from metal utensils.

I also have a cast iron dutch oven (big wide pot) from Le Creuset that is coated with ceramic. The ceramic solves the reactivity problem, but its still fragile and will chip and gouge if scraped by metal. My wife use an immersion blender in our dutch oven and it tore up the finish, so I've got little holes where you can see the iron... I'm still bitter.

Link to buy it on Amazon:
https://www.amazon.com/Corningware-Pyroceram-Cornflower-Ceramic-Cookware/dp/B008XWUKZM/ref=sr_1_3?ie=UTF8&qid=1501635198&sr=8-3

A historical analogy...

Remember Corning Ware kitchen cooking/serving dishes made of Pyroceram glass-ceramic? Like Pyrex on galactic space steroids. It bounces off concrete. You can heat it and throw it in ice water and it won't shatter. They used the stuff for missile nose cones.

They stopped making it, with one reason being the fact that everybody who wanted it, had it. It never broke. Demand fell.

They sold the name to World Kitchen, and they make only a little bit of genuine Pyroceram, but mostly cheap ceramic deceitfully bearing the Corning Ware name.

Lol I saw your comment our of context in my inbox - I was confused for a minute. I don't even read /r/trees.

It came as part of a set. See the leftmost piece in the product image? That's basically the steamer piece I have.

Different set though, I think mine's discontinued (and I'm Canadian, so my sources for kitchenware are a bit different)

> I only have teflon pans, my girlfriend would kill me if I scratched it like that with a fork.

Every time this video gets posted, people get so mad at Pepin for using a metal fork. It's like no one has bought a pan in the last 20 years or something and all of the pans you use are part of your parent's wedding gift set.

Even a garbo non-stick set from T-Fal these days are metal utensil safe. You guys can stop questioning a professional chef.

I think this is what they are referring to:

Vermi15 Piece Non Stick Cookware Set

Tramontina. 90% of the performance of all-clad for 50% of the price.

https://smile.amazon.com/Tramontina-Gourmet-8-Piece-Stainless-Cookware/dp/B008QNU300/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1468971384&sr=1-5&keywords=tramontina

I'll bet someone will come along and blast me for claiming "90%" of the performance of all clad without citing a source. If you google around you'll find a very extensive review of tramontina and all-clad complete with heat maps of the pans to show how evenly they spread the heat around.

Maybe you'd notice a difference if you're REALLY serious about cooking, but I'd wager that if you're asking this question, you probably aren't, so all-clad will be overkill.

Wth what type of pan is that. have a link to some good pans friend


Edit: its a crepe pan. Who the hell would cook an egg in a crepe pan