Pots And Pans

Discussion in 'The Club House' started by jeepcreep927, Jun 5, 2011.

  1. jeepcreep927

    jeepcreep927 New Member

    I know there was discussion amongst some folks a while ago about good frying pans and I have a question. I am looking for a set of general duty household cooking pots and am not sure of the proper material, stainless with copper bottom, anodized, stainless with aluminum bottom, what have you.

    From my days as a bachelor I love iron frying pans but am not sure how iron cooking pots perform. I don't need a super high end set but don't want junk either. I am looking to spend about $250.00 for a small, medium and large pot. I don't really need anything for frying pans since for the very things we fry, good or bad, gets done in iron pans.

    Anyone weigh in on the best materials and/ or sets? I don't want to spend that much on pots if I get the wrong thing. Thanks for any guidance.
  2. jca1

    jca1 New Member

    I like Tramontia tri-ply clad stainless.
    Last edited: Jun 5, 2011

  3. lonyaeger

    lonyaeger Active Member

    Yep, Tramontina makes some really good stuff for a good price.
  4. cpttango30

    cpttango30 New Member

    I picked up a set of Al-clad Emerilware and it is AWESOME. The sad thing is the last set I seen was much poorer quality than the set I bought.

    Get your self a Lodge Enamal Cast iron dutch oven. You will use it for everything.

    Or go with the good stuff. I hate to say if but for Enamal Cookware La Creuset is the best.

    Le Creuset - Enjoy browsing: Cookware
  5. winds-of-change

    winds-of-change The Balota's Staff Member

    I have a set of stainless steel, copper clad bottom pots and pans that I've had since 1983. They are awesome and will last forever. I also have quite a few cast iron skillets and a cast iron dutch oven. I am pleased with all of them.
    Last edited: Jun 6, 2011
  6. WDbeej

    WDbeej New Member

    When you say "pot", what do you mean? What do you intend to do with them?

    If you are looking to boil water for pasta, you want a 12 quart aluminum (not anodized) pot. Just don't make your sauce in it.

    If you are looking to cook a pot roast, you need a cast iron or enamel coated Dutch oven (although I just got a Cuisanart Electric pressure cooker this past Christmas from the FIL and it has replaced my Dutch oven). Something heavy with double handles to ease into and out of the oven.

    If you are looking for all purpose pots for heating up cans of corn or making boxes of Kraft mac & cheese go with Stainless Revereware with the copper plated bottoms. These will last a lifetime if you don't try to sautee in them.

    I am a cooking utensil snob. I have Calphalon Hard Anodized cookware for myself. My wife will not use it because it is very heavy (which is why it cooks more evenly). She uses the Revereware. I have aquired a multitude of pieces over the last 15 years.

    Calphalon check out an outlet if you are close, 50-75% savings for slightly inperfect pans (usually a scratch or scuff)

    My favorite "pot" is a 3 qt Calphalon Chef's pan. It has a gradually slopped base so I can easily use a french whip to stir sauces and gravies.

    My favorite "pan" is a 16" Calphalon Teflon coated, anodized aluminum sautee pan with lid. It has two looped handles instead of a long handle.

    The new Calphlon Unison line is dishwasher safe.

    Just remember that Teflon coated pots and pans will last a lifetime IF YOU DO NOT USE THEM. If you have a Teflon coated pan and it looks like the Teflon is pitting or flaking, THROW IT OUT. Teflon is poisonous if ingested. Expect to replace Teflon coated pans every 5 years, give or take depending on use.