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Cookware set recommendatios

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Old 08-11-2012, 04:41 PM   #1
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Cookware set recommendatios

The wife and I need desperatley to get a new cookware set. We don't need a large set just a few pots, pans, lids etc.. Anyways I imagine you get what you pay for. I have noticed anywhere from 30 bucks for a halfway decent looking pan along with the ones that run over a hundred for a single pan. Then there is the Stick, vs non stick, Stainless, or just plain cast iron.What do ya use?
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Old 08-11-2012, 04:45 PM   #2
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Quote:
Originally Posted by coffeesnob View Post
The wife and I need desperatley to get a new cookware set. We don't need a large set just a few pots, pans, lids etc.. Anyways I imagine you get what you pay for. I have noticed anywhere from 30 bucks for a halfway decent looking pan along with the ones that run over a hundred for a single pan. Then there is the Stick, vs non stick, Stainless, or just plain cast iron.What do ya use?
My wife and I just purchased some new cookware about 1 year ago. The brand is Tramotina SS tri-ply. Its good stuff and after much internet research, she found a basic set (3 sizes of pots with lids and a frying pan -- haha, I have a limited knowledge of what each is called) at Walmart of all places. Bought the set and it has held up very well. If you don't see it in the store, I think you may be able to order it off of their website and have it shipped.
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Old 08-11-2012, 04:47 PM   #3
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Here is a link to what we bought:

http://www.walmart.com/ip/Tramontina...re-Set/5716478
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Old 08-11-2012, 04:52 PM   #4
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IMO This company make's the best non-comercial cookware on the market a little pricey but worth it.
http://cookware.lecreuset.com/cookwa...0002&langId=-1
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Old 08-11-2012, 05:03 PM   #6
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Calphalon or All-Clad are both great...not cheap, but will last forever. We have a mix, to include some more reasonably priced stuff. When you're researching, may want to consider brand/type of cookware based on what type of stove burners you have (gas, electric elements, or induction)... that was a tip from my bro-in-law who is an executive chef. It makes a difference evidently, although I wouldn't know--cooking is cooking to me--I still use my old cast iron Dutch oven on occasion. Maybe some pro chefs on TW can point you in the right direction. Good luck.
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Old 08-13-2012, 09:03 AM   #7
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my teflon pans 12" and 8" are both from a restaurant supply.
my cast iron enamel dutch oven..is le creuset, but i would buy a cheaper one next time.
cast iron skillets are about 100 years old, garage sales
i have 3 all clads. 10" skillet, sauce pan, and a saute pan.

the rest are random pans/pots.

dont buy a set.

i also LOVE half sheet pans from restaurant supply, + hotel trays, and mixing bowls. CHEAP! and i use them everyday.
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Old 08-25-2012, 03:40 AM   #8
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Stainless steel cookware are best known for the cookwares as a fully encapsulated aluminum disk is built into the base of this cookware whicg makes it less expensive, but once the thick base is heated through, the saute speed ramps up, requiring you to keep a close eye on the pan. This cookware is oven safe to 550 degrees Fahrenheit. Then there is Nonstick skillet but it is less recommended as the Teflon-coated cookware is not durable. I had read somewhere about some spray on for the granite countertops which was in offer with these cookware for some time period.
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Old 08-25-2012, 04:22 AM   #9
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Restaurant supply stores are always best. You get the stuff you need instead of useless accessories.
What kind of stove? Electric or gas. If electric what type of heating elements.? Pan construction makes a difference depending on the heating elements. Good rule of thumb is a thick bottom pan and pots. Thin stuff is junk.
I have an assortment for different projects. Lodge cast iron pan for my steaks and burgers or anything that needs a good hot sear. Lecruset for roasts, stews and anything slow cooking in the oven.
NO METAL utensils on the non stick stuff.
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