What's the Best Cookware? (no Teflon)
- Thread starter 125gJoe
- Start date
The old Revere Ware is stamped "Clinton, IL" on the bottom. It is much higher quality than the newer stuff.
At one point I tried Farberware but found the handles to be uncomfortable. Don't forget that whomever is cooking will have to lift and move pots and pans full of food. As your hands and wrists age the more comfortable handles make things much, much safer.
I would advise using the "handle test" on anything you are considering- I've looked at pricey Cephalons etc. but don't think my wrists would appreciate some of them. Sometimes I wonder if the folks who design this stuff ever even consider the weight of a full pot of food vs. old ladies bones!
At one point I tried Farberware but found the handles to be uncomfortable. Don't forget that whomever is cooking will have to lift and move pots and pans full of food. As your hands and wrists age the more comfortable handles make things much, much safer.
I would advise using the "handle test" on anything you are considering- I've looked at pricey Cephalons etc. but don't think my wrists would appreciate some of them. Sometimes I wonder if the folks who design this stuff ever even consider the weight of a full pot of food vs. old ladies bones!
I use different kinds of pans for different things. For nice, everyday use, I like Reverewear Stainless Steel saucepans. (Mine have a copper-clad bottom.)
We have several Calphalon pieces we rec'd when we were married, and quite frankly I think the stuff is overhyped. It is pretty nice if you're cooling sauces that require extremely even heating, but the saute pans have always had problems with certain things sticking (e.g., eggs). I have a large, generic brand aluminum (non-anodized) saute pan that I use for big jobs.
As far as skillets go, I like to have a good sized, well-seasoned iron frying pan. I also have several sizes of non-stick coated (Silverstone) saute/frying pans.
I have big aluminum 25 qt. stock pot and a 10 quart stockpot (Reverewear, I think) that is stainless steel with an aluminum-clad bottom.
The two things I won't do without are a good carbon steel wok (a big one, with a lid) and a Magafesa pressure-cooker (mine is an 8 qt., but the 6 qt. model is good, too).
HTH,
Jim
We have several Calphalon pieces we rec'd when we were married, and quite frankly I think the stuff is overhyped. It is pretty nice if you're cooling sauces that require extremely even heating, but the saute pans have always had problems with certain things sticking (e.g., eggs). I have a large, generic brand aluminum (non-anodized) saute pan that I use for big jobs.
As far as skillets go, I like to have a good sized, well-seasoned iron frying pan. I also have several sizes of non-stick coated (Silverstone) saute/frying pans.
I have big aluminum 25 qt. stock pot and a 10 quart stockpot (Reverewear, I think) that is stainless steel with an aluminum-clad bottom.
The two things I won't do without are a good carbon steel wok (a big one, with a lid) and a Magafesa pressure-cooker (mine is an 8 qt., but the 6 qt. model is good, too).
HTH,
Jim
I've been really happy with my Calphalon stuff. The thing to keep in mind when purchasing it is that there are several different grades--the professional grade is good stuff, the other won't last as long and doesn't have the same quality--but is much cheaper.
I'm also a fan of Pampered Chef stuff--good warranty, quality equipment, but it's costly. I only have a few PC pieces--though I have most of the stoneware they offer, and all the nylon tools.
I'm also a fan of Pampered Chef stuff--good warranty, quality equipment, but it's costly. I only have a few PC pieces--though I have most of the stoneware they offer, and all the nylon tools.
I love Pampered cheff. be carefull though, we got a reeel-e nice cheez gr8er, only to find it was for lefties!!!
I've got the full set of Saladmaster. Surgical Stainless steel, lifetime warranty. Has the double layer bottoms for more even heat distribution. Great stuff, but rather pricey.
Saladmaster
Saladmaster
