The Conservative Cave
Interests => Around the House & In the Garage => Topic started by: BattleHymn on December 19, 2012, 07:36:22 PM
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I'm looking to purchase some good quality cookware for the spousal unit in the next couple of months.
Can anyone suggest or recommend any brand or style they've used and liked, or even what they've found that they've disliked? I'd like to surprise her with them, so I'd rather not let her do the shopping for them herself.
I use an electric range, although I might be switching to a gas range in the near future, if that makes any difference. Cost isn't really that great of a concern, but I'd prefer quality first.
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My wife tends to burn water, so I do most of the oven and stove top cooking. Cast iron is my favorite. See http://whatscookingamerica.net/Information/CastIronPans.htm for info on using them. If you get them, be sure the inside is "sanded" smooth. Cheaper ones are as rough on the inside as on the outside.
We have 2 10½ inch skillets, one is 2 inches deep and the other is 3 inches deep. We have 2 griddles, one a one-burner and the other one is a two-burner, all are Lodge. They can be ordered on line from http://shoppinghevanet.com/kitchen/tools/CastIronPans.html and maybe through Amazon.
We also have some Revere pots and pans. A set of 1qt, 1½qt, and a 2qt sauce pans. Also a 4½qt pot and a 6qt pot and a 10½ skillet 2 inches deep. Be sure to keep some copper cleaner on hand for cleaning the oxide from the copper bottoms, especially if you cook with a gas stove. We use Cameo.
Then we also have the requisite 10½ inch Farberware 3 inch deep non-stick skillet I picked up at Walmart. It's decent and it's dishwasher safe.
Hope this helps.
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I second the endorsement of cast iron.
You will win big points with your missus if you give her enameled cast iron. The super-expensive stuff is made by Le Crueset. I have one Dutch oven I received as a gift.
Check these out:
Enameled cast iron at Overstock.com (http://www.overstock.com/Home-Garden/Pots-Pans/Cast-Iron,/material,/6431/subcat.html)
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Cool, those are some nice leads. Thanks!
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I received my first Le Crueset last year for Christmas. It's either the 5 or 6 qt oval cast iron. I love it. I have a couple of Calphalon hard anodized pieces that I like as well. I have acquired a couple of Lodge cast iron pieces and like those as well.
Do you have a Sur la Table anywhere close? They have a lot of nice brands.
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http://www.bialetti.com/aeternum-collection/cookware/
I have an older version of this set. Great for the money. Always look for the heavy gauge bottoms on the pans. If they don't have "coin" or 18 ga bottoms, pass.
http://reluctantgourmet.com/tools/cookware/item/24-how-to-choose-your-cookware-pots-and-pans
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I'm looking to purchase some good quality cookware for the spousal unit in the next couple of months.
Can anyone suggest or recommend any brand or style they've used and liked, or even what they've found that they've disliked? I'd like to surprise her with them, so I'd rather not let her do the shopping for them herself.
I use an electric range, although I might be switching to a gas range in the near future, if that makes any difference. Cost isn't really that great of a concern, but I'd prefer quality first.
I'm a fan of All Clad. It's quality cookware that will practically last forever. I'm also a fan of Le Creuset. A surprise on the lower end cost-wise is Anolon, great quality for the price.
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Do you have a Sur la Table anywhere close? They have a lot of nice brands.
Love Sur La Table, and can't go wrong will Williams Sonoma either.
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I have several LeCreuset pieces that my dearest bought for me as gifts. Way back when we gave extravagant gifts. :whatever: They last forever, and are awesome, because most pieces are stovetop and oven safe. I have an electric oven, if it matters.
I am sure that The Lodge's stuff is just as good as the LeCreuset stuff, and wouldn't mind adding to my collection.
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Love Sur La Table, and can't go wrong will Williams Sonoma either.
True. Both are great stores. I have a Sur La Table right down the street. I try to stay away :).
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I have a Sur La Table right down the street. I try to stay away :).
They won't stop sending me catalogs! :panic:
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We've had the same set of Saladmaster Cookware since 1977. That says it all. :)
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I'm a fan of All Clad. It's quality cookware that will practically last forever. I'm also a fan of Le Creuset. A surprise on the lower end cost-wise is Anolon, great quality for the price.
2nd
And I want some Le Creuset...buy me some. O-)
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2nd
And I want some Le Creuset...buy me some. O-)
It actually shows up at TJ Maxx.......................the 8 qt Dutch Oven was ONLY $119.00. :panic:
I did find a Cast "chicken fryer" from some sort of French company, $20 and the quality was better than Lodge.
(http://www.ironcooker.com/522-1034-thickbox/preseasoned-cast-iron-chicken-fryer-with-lid.jpg)
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I'm not a fan of today's Revere cookware - it's much thinner than it used to be. If it's thin, it's cheap, and stuff will burn.
Definitely the Lodge is great stuff, especially for a dutch oven which is INVALUABLE for those occasions when a one-pot meal is all you want to mess with.
All Clad is good, but I bought myself a terrific 10 inch Calphalon skillet from Macy's that I use for tenderloin steaks/ steak au poivre.
Remember that cast iron, while a terrific piece of cookware, is reactive metal. Meaning that you shouldn't cook acidic stuff in it (tomatoes, stuff with lemon or lime juice, etc.) so you absolutely need to have a stainless steel skillet of a quality make.
Don't even think of searing chops or steaks in a non-stick pan. You will be shot if you do that. :shame:
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They won't stop sending me catalogs! :panic:
and emails! :-)
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I'm not a fan of today's Revere cookware - it's much thinner than it used to be. If it's thin, it's cheap, and stuff will burn.
Our Revere pots and pans are over twenty years old. I haven't looked at what Revere ware is on the market lately. Maybe it's now made in China......(http://www.conservativecave.com/Smileys/default/censored.gif)
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Our Revere pots and pans are over twenty years old. I haven't looked at what Revere ware is on the market lately. Maybe it's now made in China......(http://www.conservativecave.com/Smileys/default/censored.gif)
Kinda looks that way, though I didn't read the entire discourse:
In 1999, the Clinton, IL plant closed. All domestic manufacturing of Revere Ware ended, and corporate headquarters for the former Revere Ware Inc. line were moved to Indonesia. The Revere Ware logo was initially dropped and replaced with the single word “Revere†(it was revived in a subsequent oval logo. New Product lines continued to be introduced by World Kitchen, Inc., many of which were essentially renamings of older or existing lines.
May 2002 – World Kitchens Inc. [WKI] filed for Chapter 11 bankruptcy protection but introduced new lines even while reorganizing in 2003.
2002 – Chef’s Preference – Aluminum bodied, nonstick cookware with black enamel exterior finish. Features saucepans with pouring spouts, stainless steel colander (strainer) covers and restyled versions of the traditional “pistol grip†handles. Sold as an 8-piece set.
2002 – Culinary Classic – Extra heavy, 18/10 stainless steel bodies with impact bonded, copper encapsulated bottoms, solid stainless steel handles and tempered glass covers – skillets had a non-stick interior finish. The line was targeted to the upscale market (sold in 13 piece sets, priced at $199.00).
2003 – Chef’s Request – Heavy duty, all 18/10 stainless steel bodies with copper bottoms. Slim, cast stainless handles and stainless steel covers. This line was not available with non-stick cooking surfaces. Made in Indonesia, it was available in 11 piece sets and open stock.
???? – Revere Nonstick – Aluminum with a polished exterior allowing for coordinated styling with stainless steel Revere lines, nonstick interior.
2004 – Copper Ellipse - Pans feature an attractive bowl-shaped body made of 18/10 stainless steel with copper encapsulated bottoms, riveted, tubular stainless steel handles, and solid stainless steel lids. Made in South Korea, available 7 piece sets only.
2003 – Tri-Ply Stainless – A renamed version of the highly successful Stainless Revere Ware originally introduced in 1974. Classic 1400 line styling, body material comprised of two layers of stainless steel around a core of carbon steel for heat dispersion. Phenolic handles and knobs on stainless covers, virtually unchanged from 1974. Made in Indonesia, available in 10-piece sets.
2003 – Copper Clad – The latest version of the 1400 line copper clad Revere Ware which was first introduced in 1939 and was the foundation of the company. The copper clad stainless steel body, with phenolic handle and knob stylings (my emphasis) are virtually unchanged in almost 60 years. Made in Indonesia, it is available in 14 piece sets and individual pieces.
2003 – Traditions – Stainless steel bodies with non-stick coating, capacity markings on interior surfaces, modern looped handles with hanging holes.
2003 – Convenience – Stainless steel (18/10) bodies with encapsulated aluminum disc bottoms, Metal resistant DuPont Teflon™ nonstick coating on all interiors, soft grip handles, vented glass lids with wide stainless steel rims, and “no-spill†pouring spouts. Made in Indonesia, available in 8 piece sets.
2004 – Copper Select – Essentially a reintroduction of the Paul Revere Ware series, (discontinued in 1986) it used the same solid copper stainless steel lined bodies and stying as the earlier series, but with stainless steel handles replacing the earlier brass ones. It was also available in a stainless steel body version, with a disc of copper faced with SS on the bottom; marketed under the “Paul Revere Shoppe†label. This SS version should not be confused with the heavy duty, professional grade of Paul Revere Ware which was produced by Revere’s Oneonta AL plant in the mid 80′s – that line was completely SS with a copper core (bottom & sidewalls).
January, 2005 – The availability of the various Revere Ware lines is difficult to determine at present. The Traditions and Convenience lines are the only lines mentioned on the WKI internet site for the Revere line. At least one internet distributor reported that in December 2004, WKI issued a request for all internet marketers to suspend the promotion and sale of Revere lines. The future of the Revere Ware line appears uncertain.
http://reverewarehistory.wordpress.com/2012/03/25/revere-ware-history/
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Kinda looks that way, though I didn't read the entire discourse:
http://reverewarehistory.wordpress.com/2012/03/25/revere-ware-history/
In 1999, the Clinton, IL plant closed. All domestic manufacturing of Revere Ware ended, and corporate headquarters for the former Revere Ware Inc. line were moved to Indonesia.
Revere Copper was a customer of ours, but one of the smaller ones. Still the plant closing down hit the small town of Clinton pretty hard.
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We retired in '92. That's when we bought our Revere ware. Thank goodness!
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The other thing about cast iron cookware is the need to keep them seasoned, meaning keeping the inside of the cookware "filled" with a layer that serves as a more-or-less nonstick surface.
Some people (my mother was one of them) simply kept the grease within the skillet or pot (disgusting) and used it that way for the next meal. Not me. I keep 'em clean -- wash 'em with soap and water and dry them immediately to keep them from rusting.
Once every couple months or so I re-season them using lard. And a warm oven. Never use oil -- it creates stickiness.
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I'm tellin' ya:
http://www.saladmaster.com/index/Products/CompleteCookingSystem/UltimateSet.nws
Made in the USA
You will have it the rest of your life and then leave it to a grankid.
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The other thing about cast iron cookware is the need to keep them seasoned, meaning keeping the inside of the cookware "filled" with a layer that serves as a more-or-less nonstick surface.
Some people (my mother was one of them) simply kept the grease within the skillet or pot (disgusting) and used it that way for the next meal. Not me. I keep 'em clean -- wash 'em with soap and water and dry them immediately to keep them from rusting.
Once every couple months or so I re-season them using lard. And a warm oven. Never use oil -- it creates stickiness.
A friend who was a chef in Vegas cleans his ironware only with salt. No soap, no detergent - just salt, to preserve the seasoning of the iron.
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A friend who was a chef in Vegas cleans his ironware only with salt. No soap, no detergent - just salt, to preserve the seasoning of the iron.
I have heard of doing this somewhere. Does it work? How do you do it?
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A friend who was a chef in Vegas cleans his ironware only with salt. No soap, no detergent - just salt, to preserve the seasoning of the iron.
Yeah, I've heard of this and I've not even tried it -- the whole idea of cleaning a pan using something besides soap and water simply disgusts me. I can't do it. Re-seasoning only takes a few minutes and the pan is clean.
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I clean my seasoned pans with a mild abrasive but heat it in the oven before using it. Never had a problems with it.
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We have a really nice set of stainless steel Calphalon pots & pans. We bought them at Macy's as a housewarming present to ourselves. They are really great pans.
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I have heard of doing this somewhere. Does it work? How do you do it?
Just put salt in the pan and add a little water. It'll make a grainy mixture that cleans the pan.
Rinse it out, dry it, and put it away for the next meal.
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I have my cast iron seasoned so well nothing sticks. Rinse it with hot water and dry it.
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I have my cast iron seasoned so well nothing sticks. Rinse it with hot water and dry it.
The trick is getting them seasoned well enough to become truly non-stick. That takes time.
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A friend who was a chef in Vegas cleans his ironware only with salt. No soap, no detergent - just salt, to preserve the seasoning of the iron.
That is how we clean ours. Salt and a little water. We don't use table salt, we use Kosher salt which is of a much larger "grain" size.
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Yeah, I've heard of this and I've not even tried it -- the whole idea of cleaning a pan using something besides soap and water simply disgusts me. I can't do it. Re-seasoning only takes a few minutes and the pan is clean.
Prior to marrying my wife, I had no experience with cast iron cookware.
She has a very nice 12 inch cast iron skillet that weighs about 20 pounds... After she used it to make fried chicken one night, it was my turn to do the dishes.
Well... I made the mistake of using soap and water on her well seasoned skillet. Thankfully, she let me live.
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Yeah, its been a while. I also season them with out cleaning them occasionally. They have never seen soap. Peanut oil and a 500 degree oven is all.
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Hot water and a scotchbrite pad. I have inherited my great grandma's cast iron. I have skillets from 6 inches to 20. I NEVER use soap. Clean em like my grandma taught me. Hot water and scrub till the water comes clean. Salt if needed. My family has longevity. Ain't no one died from not cleaning cast iron with soap. :-)