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| Speaking of cookware | |
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| Tweet Topic Started: Jan 3 2010, 10:32 PM (583 Views) | |
| brenda | Jan 3 2010, 10:32 PM Post #1 |
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Hubby and I have been married so long, some things are wearing out and in need of replacement. I'll be keeping hubby, and hopefully he'll be keeping me, but we could use new cookware. What have you tried that makes your knees weak? (Yes, I am still talking about the cookware.) |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| NAK | Jan 3 2010, 10:54 PM Post #2 |
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Senior Carp
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I highly recommend the slap-chop. Finest @$!#!ing piece of kitchenware ever broken on first use.
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| ivorythumper | Jan 4 2010, 12:29 AM Post #3 |
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I am so adjective that I verb nouns!
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We just got the Caphelon commercial grade anodized aluminum set, and really like it. http://www.amazon.com/Calphalon-Commercial-9-Piece-Hard-Anodized-Cookware/dp/B0007KQZ3O My mother is finally looking to change out her 1950s Revereware set she got for their wedding-- stainless steel with copper bottoms. Over 50 years old and still looks pretty good except for some cracked handles. |
| The dogma lives loudly within me. | |
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| musicasacra | Jan 4 2010, 12:33 AM Post #4 |
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HOLY CARP!!!
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I like having a variety of pans and haven't had any problems cooking in any type of pan. Some nonstick, Calphalon hard-anodized, stainless steel, Le Creuset enameled cast iron. If I had to go with one complete set (and was willing to spend some change), I'd look at Le Creuset first. |
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| jon-nyc | Jan 4 2010, 12:57 AM Post #5 |
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Cheers
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We also have Calphalon non-stick and are still happy with it after 8 years. |
| In my defense, I was left unsupervised. | |
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| Mikhailoh | Jan 4 2010, 02:11 AM Post #6 |
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If you want trouble, find yourself a redhead
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Cast iron. Nothing cooks better. Builds your arms up too. Incidentally, this apartment has a set of three little saute pans made of cast aluminum from the Susquehanna Casting Company. I looked them up and they are from the 50's or earlier, and from Wilton, PA, somewhere near Dewey/Big Al country. They have these unique kind of chain link handles, which may be to disperse heat or may be decorative, I don't know. They look brand new and I'm afraid to use them. Off to Target for a cast iron pan. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Klaus | Jan 4 2010, 03:20 AM Post #7 |
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HOLY CARP!!!
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+1! I love my cast iron pan. It requires a little more care (no cleaning with dish liquid, always keep it lubricated) but it pays off when it comes to steaks, fried potatoes etc. You won't get such a nice crust with any other metal. And you'll have no problems with food sticking to the pan. Cast iron is not good for everything, though. For example, I would not use it for stuff with a lot of (non-fat) liquid in it, because it destroys the patina. |
| Trifonov Fleisher Klaus Sokolov Zimmerman | |
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| Mikhailoh | Jan 4 2010, 03:31 AM Post #8 |
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If you want trouble, find yourself a redhead
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Yep. I have to confess though that I don't care much for non-stick cookware. High temperatures ruin the coating. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| QuirtEvans | Jan 4 2010, 05:05 AM Post #9 |
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I Owe It All To John D'Oh
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I have a set of Calphalon non-stick that I got when I got my first job (oh my God, is it really 25 years ago???). I've added a couple of other pieces of different types and manufacturers, but all of the stuff is still going strong. 25 years for a non-stick coating to still be working is pretty good, in my book. The new Cuisinart non-stick is very nice, too. I have a small pot, and stuff just slides right out. |
| It would be unwise to underestimate what large groups of ill-informed people acting together can achieve. -- John D'Oh, January 14, 2010. | |
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| lb1 | Jan 4 2010, 05:15 AM Post #10 |
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Fulla-Carp
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We, and cookware, IMO do not work together. I have about 15 pieces of hard anodized Calphalon that noooobody but me are allowed to touch. I won't even let anybody clean them. I have four SS stockpots (12 to 32 qts) that others can use but I always clean them and they still look like new. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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| JBryan | Jan 4 2010, 05:35 AM Post #11 |
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I am the grey one
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I have some plain Copperclad stuff that works well. Of course, most are warped or broken in some way from our weekly kitchen fires. You could hand my wife an anvil and she would have it broken in 5 minutes or less. She has a gift for that so the fact that this stuff has stood up as well as it has speaks highly of it to me. We don't do non-stick. It is deadly poisonous to birds. |
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"Any man who would make an X rated movie should be forced to take his daughter to see it". - John Wayne There is a line we cross when we go from "I will believe it when I see it" to "I will see it when I believe it". Henry II: I marvel at you after all these years. Still like a democratic drawbridge: going down for everybody. Eleanor: At my age there's not much traffic anymore. From The Lion in Winter. | |
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| George K | Jan 4 2010, 05:38 AM Post #12 |
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Finally
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...if allowed to heat with nothing in the cookware. I do the cooking, and we have non-stick. I'm extremely careful to never let something sit on a burner empty. It gets too hot, and that's what releases the deadly fumes. |
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| JBryan | Jan 4 2010, 05:49 AM Post #13 |
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I am the grey one
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Exactly, and the way my wife likes to start fires non-stick is a non-starter in our house. |
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"Any man who would make an X rated movie should be forced to take his daughter to see it". - John Wayne There is a line we cross when we go from "I will believe it when I see it" to "I will see it when I believe it". Henry II: I marvel at you after all these years. Still like a democratic drawbridge: going down for everybody. Eleanor: At my age there's not much traffic anymore. From The Lion in Winter. | |
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| George K | Jan 4 2010, 05:56 AM Post #14 |
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Finally
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| Jolly | Jan 4 2010, 08:02 AM Post #15 |
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Geaux Tigers!
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Just bought this set: http://www.amazon.com/Cuisinart-Multiclad-Stainless-Steel-12-Piece-Cookware/dp/B0007KQZWU Worth every dime. A very similar set is this one: http://www.walmart.com/catalog/product.do?product_id=11072505&sourceid=1500000000000003260370&ci_src=14110944&ci_sku=11072505 Both are tri-ply stuff similar to All-Clad, but about half of the price. And yes, they still make the American made Magnalite (not the Chinese stuff): http://www.wagnerware.com/PLineCat.asp?Filter=PL&PLine=1 This is also good: http://www.lecreuset.co.uk/en-us/ If money is no object and you want something very, very good: http://www.copperpans.com/ Lastly, I like heirloom Wagner for cast iron. Lodge is currently the only manufacturer making decent cast, but it's not as smooth as the old line Wagner. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| apple | Jan 4 2010, 09:17 AM Post #16 |
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one of the angels
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i want this one http://www.cookware.com/Calphalon-1756060-CPH1727.html |
| it behooves me to behold | |
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| John Galt | Jan 4 2010, 09:26 AM Post #17 |
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Fulla-Carp
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I'm a broken record with my Costco recommendations, but I would check out the sets available there as a possibility. Good way to get a quality basic set at a reasonable cost. We have a blended set of stainless steel commercial cookware from Lincoln, some cheapo Wolfgang Puck pieces (which actually are quite functional) and a couple of skillets in both nonstick and stainless. And one great stainless saucier from AllClad. Nonstick is practical for cleanup, but to develop the fond (brown bits) that give great flavor to sauces, nonstick is not so good. I've recently started using some cast iron skillets, too, and they're great, but heavy and a little more maintenance than others. |
| Let us begin anew, remembering on both sides that civility is not a sign of weakness. | |
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| brenda | Jan 4 2010, 10:27 AM Post #18 |
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See, that's what we are replacing. Our Calphalon non-stick is older than yours, as are the owners , and it's peeling. Yuck.So far the owners are not peeling, but we are appealing. ![]() Jon, thank you for that beautiful set up for me. I owe you. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| brenda | Jan 4 2010, 10:30 AM Post #19 |
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lb, I have a wonderful SS stockpot. I love it for making soups. We also use it with a rack on the bottom for steaming seafood, such as crablegs. Mmmmmm......... |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| sue | Jan 4 2010, 11:08 AM Post #20 |
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HOLY CARP!!!
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Don't know that I would ever buy another 'set' of anything. I love my new enamalled cast iron dutch oven, and would like a skillet of the same material; something that could go in the oven. But I also have a couple of good heavy stainless pots, one non-stick pan (had a set, but wouldn't do that again), a couple of plain cast iron pans.....I don't think there is any one surface/material that is good for everything. I'm happy with having an assortment of cookware. |
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| brenda | Jan 4 2010, 11:34 AM Post #21 |
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See, that's what we tend to do, too. However, we have several pieces of the Calphalon that are in need of replacement. These include saute pans and sauce pans of several sizes. I am leery of getting anything that has the coating surfaces again. Even with pampering them and using only the correct utensils, they do not last. We have some cast iron, and we like that for certain recipes. We have some roasting pans that are wonderful, including a vintage one from hubby's grandma. I know we will keep those and continue to use them. I'm interested in the enamel on cast iron, such as the dutch oven. I think that would be interesting to try. And I'm tempted to try some more stainless steel pots, because I like my soup pot so much. Keep the recommendations coming. I appreciate knowing what works well for others here. Thank you! |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| QuirtEvans | Jan 4 2010, 11:53 AM Post #22 |
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I Owe It All To John D'Oh
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Cuisinart has a new set that was at TJ Maxx around the holidays. Just like Le Creuset, at a fraction of the price. |
| It would be unwise to underestimate what large groups of ill-informed people acting together can achieve. -- John D'Oh, January 14, 2010. | |
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| big al | Jan 4 2010, 12:16 PM Post #23 |
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Bull-Carp
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I found this tidbit in an old ASME newsletter. Is this the product you're describing?
Also, there's an website here: Armetale. They're now in Mount Joy, PA. I have some interest in decorative or functional aluminum items as the Pittsburgh Reduction Company (which became ALCOA) promoted a variety of products, some of which are exceptionally fine, and encouraged various craftsmen to work in the new metal as well. A firm in this region that also produces some lovely items is the Wendell August Forge in Grove City, PA. Here's a link to an interesting article in the Journal of Metals: Aluminum Exhibits Its Versatility in Art, Life. Check the link to the Carnegie Museum's "Aluminum by Design" video. Big Al |
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Location: Western PA "jesu, der simcha fun der man's farlangen." -bachophile | |
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| sue | Jan 4 2010, 12:19 PM Post #24 |
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HOLY CARP!!!
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Those look nice too. I bought a Mario Batali dutch oven, again a fraction of the price of Le Creuset. I liked the metal knob, the shape and size of the handles, and the dimples in the lid for self-basting. I'm now trying to track down his 2 cup version of the above; I've been on the search for some good sized onion soup bowls, and this may the answer for me. |
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| brenda | Jan 4 2010, 12:43 PM Post #25 |
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Oh, that sounds good. We have a TJ Maxx nearby. Perhaps they still have some of these. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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4:31 PM Jul 10