ghostgotcha Loc: The Florida swamps

Just thinking of all the latest technology put into the manufacturing of cookware.

Why think about that? Well .... I dunno..... but how about it?

Remember when the hottest cookware was either cast iron or porcelain coated steel? Is it still the best?

I remember years ago when my wife and I attended a cooking party at a friends home. I guess this would be akin a Mary Kay invite--only with food involved. Designed to draw-in the man of the house too. You know: "the way to his heart leads through his stomach."

Anyway. I remember to this day; watching the "host cook" do a whole dinner on top of one burner.... Most amazing cookware I had ever seen. This boy had food cooking in a pot, sitting on top of another pot cooking more food and beneath both, the main course was cooking on the stove itself.

Let me tell you; some how or the other, the heat traveled up that shiny metal and heated each pot full of food. Three pots and he fed twelve of us. A regular whodunit.

Yes we purchased his fourteen piece set of cookware and when it arrived in the mail my lovely wife started to cook with it. Did a great job and those fancy lids meant she did not have to throw in a pound of butter or lard to keep the food from sticking.

I have to assume on one of our many military relocations around the world the pots and pans got lost in the mail-storm.

Anyway, back on track. In our summer-log house in the Smokey mountains we are now in the market for a new set of cookware and I want some of that better grade of pots and pans. So any suggestions?

Should we go with cast iron, porcelain coated aluminum, Teflon coated stainless, anodized aluminum or wh**ever... ?

Why all the choices, and does it make a difference to a fried egg or a seared steak?

I have noticed that not all this cookware today is made in China. In addition to the good ol'USof A, some comes from France, Germany and even Italy. Does that make a difference?

Maybe the smartest thing is to just pay Walmart a visit and skip Bed-Bath and (way) beyond on this gathering.

Does it make any difference which famous chief has their name on it? If it does not cook a pork-chop will they stop by the house and show us how to make it work? That is the quandary.

Hey. I will buy the wife any pot she wants as long as she will still make her potato soup in it.

So.... How about some first hand experience from you experienced home chiefs.

My stomach is growling (and growing) in anticipation.

rolech Loc: Louisville, KY

Who needs cookware when we have McDonalds,Taco Bell, Pizza Hut, KFC and the list goes on and on and on.

PaulPisces Loc: San Francisco

Here are my favorite cookware makers, with some notes. In general I think cookware is one place where one generally gets what one pays for, with some exceptions.

1) Le Creuset. enameled cast iron.
This stuff is expensive, but the best for slow cooking (braising) and roasting. The one piece I use all the time is an oval dutch oven. It's pretty heavy, so for that reason I wouldn't get a frying pan in this line. Maybe a grill pan if you plan on stove-top grilling.

2) All-Clad. stainless with various core metals.
This is my favorite all-around, and if you can afford the ones with a copper core they are the best for even heat distribution. Great for fry, saute and sauce pans, stock pot. This is also the place where a set can be a good value over buying individual pieces.

3) Cast iron sk**let.
Gotta have one. I have a big one and a little one. Best pan for making corn bread, frying things.

4) Non-stick sk**let.
A lot of people love these but I h**e them because about the only thing they are good for is scrambling eggs. Plus the coating eventually comes off and guess where it all went? Into your stomach.

5) Copper. If you go for this be sure to get stainless-lined, not tin.
This is the Rolls-Royce of cooking in my opinion, because of its outstanding heat distribution and retention. If I could afford it I'd have all copper. But it does have to be polished and is stupid-expensive. Go for the heaviest you can find - Mauviel from France is the best.

Look for set sales online at Macy's, Sur la Table and Williams-Sonoma. Once I know exactly what I'm looking for in an individual piece I can often find a great deal on eBay.

Hope this helps. I'm a pretty accomplished home cook, so despite being a hell-bound homosexual in most people's book, you can trust me on this!

Happy cooking!

Loki Loc: Georgia

It makes a great deal of difference if there is a famous chef's name on the product; it will cost three times what it is worth.
My wife and I are both retired chefs, and have both managed restaurants. For what it's worth, all of the cookware we have at home is either carbon steel, (2 woks and 2 evasees, and a paella pan. ), cast iron, (1 wok, 1 Dutch Oven, 5 assorted sk**lets ). Or stainless steel; (everything else; stock pots and sauce pans, etc. ). Our carbon steel and cast iron are so well seasoned we really have no need of non-stick
Other than that, We have a couple of crock pots, and a large stainless steel pressure cooker, and a couple of bamboo steamers.

archie bunker Loc: Texas

My advice would be to go with wh**ever will be kinder to your skull!! Cast iron is out!! :shock: :shock:

slatten49 Loc: Lake Whitney, Texas

Ahh...the voice of experience. :lol:

alex Loc: michigan now imperial beach californa

no aluminum

Loki Loc: Georgia

I was not suggesting you buy a bunch of woks and pressure cookers. I was stating that the materials are all carbon or stainless steel, or cast iron. Our Duch oven was a gift from my aunt, who got it as a wedding present in 1924. So is one of our cast iron sk**lets. My favorite wok was purchased at a flea market in 1989. It is very heavy carbon steel. It is so good I used it at the resstaurant for years. I paid ten bucks for it.
My point being that quality need not be a bank breaker, but it will outlast you.

archie bunker Loc: Texas

Ummm.....YEAH WELL? :roll:

AuntiE Loc: 45th Least Free State

I love cast iron! :!: :!: :!: :!: :roll: :D :-P

archie bunker Loc: Texas

Weaponized cast iron should be banned!!
:hunf:

Loki Loc: Georgia

No legitimate sporting purpose? Your wife disagrees. She maintains they are an integral and essential part of your agility training.

ghostgotcha Loc: The Florida swamps

Looking back on my opening post in this thread I realize I typo'd "mail-storm" when I meant to type..... "mael-strom"

Stupid spell checker... Yeah, that is the culprit.... (sigh & sorry)

er-ah, on second thought make that maelstrom (one word no hyphen) Stupid English language. German is better.

archie bunker Loc: Texas

Well.....they work pretty good..... :hunf:

ghostgotcha Loc: The Florida swamps

What gives with the girls being quiet.... All but AntiE responding have been men.... Hey, we all know the kitchen is the kingdom of the fairer sex.

My danger from a cast iron sk**let only comes if I appear in her kitchen offering advice and wanting to do a Dagwood taste or two.

Perhaps the girls do not feel comfortable in their cookware construction and use knowledge?

Hmmmph....Shy girls?