| Consuela Bananahammock
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| OK, I'm sure this thread has been done before, but I'm just curious to get peoples perspectives on what type of material makes the best pots and pans. I really liked my parents' nonstick because they were so easy to clean. But I've heard you're not supposed to put them in a dishwasher. What kinds of pots and pans CAN you put in a dishwasher? I really like how stainless steel pots and pans look...but aren't they difficult to clean? Are there other advantages/disadvantages or other kinds I should consider? |
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Fri Mar 02, 2007 6:03 am |
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| A-Rod
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i have slowly been acquiring a collection of all-clad and calphalon nonstick pans, and they are phenomenal. they are, however, high maintenance ... something i learned by being careful but not careful enough with my first one. i do, however, think they are worth it if you really like to cook, and once you get used to cleaning them the right way, it's not that big a deal.
only things to keep in mind are not to heat them with nothing in them, to always hand wash and NEVER with cold water [always hot] and not to use any abrasive cleaners/scrubbers or metal tools. i just stick to plastic utensils and use a sponge or soft scrub brush, and they're fine.
i have used cheaper nonstick pans, and they work decently well for a little while. i tend to trash those and not care much about how i use them, so that probably decreases their life a little bit. i am a tiny bit wary about those because of all you read about calphalon/nonstick and carcinogens, and assume [probably unfairly] that the finishes on the cheaper ones might not hold up as well.
alternatively, i do have some stainless cookware without a nonstick coating and, on the whole, i hate them. if you are a professional chef and find yourself using tons of oil/butter/fat, they probably work nicely. for someone who tends to try and keep oils to a minimum, my food always sticks. they're good for some things [boiling pasta?], but not for others [sauces, sauteeing, and basically everything i cook]. |
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Fri Mar 02, 2007 5:51 pm |
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| LegalBeagle
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I have Revere Ware and don't love it. I also have Le Creuset and like that better but it's high maintenance.
I bought some of Rachael Ray's cookware recently and really like it. |
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Fri Mar 02, 2007 6:25 pm |
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| Consuela Bananahammock
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Thanks for the insights!
Rod, I never thought about how all the chefs on the food network can afford to use the pretty stainless ones because they use tons of fats in their cooking.
S and I are looking into buying a place, so I'm probably gonna have to stick to my cheap-y ones for a while anyway if that works out. I just didn't want to make the mistake of buying some and then never using them. |
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Fri Mar 02, 2007 6:44 pm |
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| Auntdelite
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| I have some Revereware and also some Cook's Essentials by QVC. I like the Revereware better. |
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Fri Mar 02, 2007 6:46 pm |
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| lorka150
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| i make my own out of clay. |
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Fri Mar 02, 2007 6:54 pm |
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| Consuela Bananahammock
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lorka150 wrote: i make my own out of clay.
i dont know why i didnt think of that! |
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Fri Mar 02, 2007 8:16 pm |
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| lorka150
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it's quite easy.
happy little homemaker, am i. |
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Fri Mar 02, 2007 8:20 pm |
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| Lynt
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Yo, Martha..
I like my cuisinart stainless steel. It hand washes or goes in the dishwasher just fine. I don't find it troublesome in the least. My YS however has the copper cookware..deliver me! |
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Fri Mar 02, 2007 11:40 pm |
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| lorka150
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| there is nothing wrong with spending my time, alternating kneading clay for pots, and then doughs for breads. |
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Fri Mar 02, 2007 11:46 pm |
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| Lynt
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Snicker..not unless you fail to wash your hands in between..
Try sculpting marzepam turkeys and painting them with food coloring for Thanksgiving place card holders..that's what my mother called me (the working mother of five who was hosting T'giving for the whole darned family that year..) to suggest I do in my spare time after she'd been watching Martha.. |
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Sat Mar 03, 2007 5:46 pm |
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| lorka150
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| i giggle because i think that you think i am joking. |
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Sat Mar 03, 2007 6:16 pm |
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| Rareflowers
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I always used Revereware, too, I'm using Revereware that my Mother gave me 22 years ago, that She had used for thirty years. It just keeps going and going and going. You can't beat it for searing beef for a stew. You don't need much oil, and it seals in the meat juices very quickly. Immediately lower the heat after the meat is braised and add water and coarsely chopped or small whole onions. Cover and let it simmer for a couple of hours, always checking to make sure the liquid hasn't evaporated.
I tried Caphelon, and while I liked the comfort of a light pan, I found it had so many problems and needed so much care, I took it back. I also found that it's impossoible to sear anything in those pans. The teflon coating bubbled, not just from searing but for cooking anything on a higher heat. Took those back, too, and complained about the product. And, Y'know, if one little mote of teflon gets into your body, it's a carcinagen SP? It's been linked to causing cancer. :roll:
I even bought a very expensive Emerilware teflon coated paella pan and, while it lasted longer than the other brands, the teflon came up on that pan, too. It was 99.99!
Right now I'm using a combination of Revere, an iron spider, and a brand called Tramontina, made in Brasil. Those pans are the best I've ever used. They're heavy, but I have never burned anything in those pans. The bottoms look like theyre 1/2" thick. I got them at a shop callled The China Shop. I don't know if that store is a chain, but if not, try Bed, Bath, and Beyond. They may be able to get it for you. AND, BBBY has such a liberal return policy, that if you don't like it, you can bring it back and get cash back, NOT an in-store credit slip. Hope this helps.
Rose |
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Sat Mar 03, 2007 8:37 pm |
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| CourtCourt
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I have a friend who has a whole set of the Pampered Chef cookware that she loves. I've cooked at her house and have gotten very envious of it! It is high maintenance (no washing in the dishwasher), but NOTHING sticks to this stuff.
I have a hodgepodge of random things I've picked up along the way, usually a no-name brand from Wal-mart or Target, with one Calphalon pan thrown in there that I love (and treat with care), but this year I'll be asking Santa for the good Pampered Chef stuff! |
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Mon Mar 12, 2007 2:06 am |
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| ladybugnessa
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CourtCourt wrote: I have a friend who has a whole set of the Pampered Chef cookware that she loves. I've cooked at her house and have gotten very envious of it! It is high maintenance (no washing in the dishwasher), but NOTHING sticks to this stuff.
we just got a whole set of Pampered Chef and I LOVE IT. as for not putting in the dishwasher... no biggie as it takes two seconds to wash it out...
I LOVE it. I have 2 small dutch oven, 2 sautee pans 3 sauce pans and the 12 inch deep skillet. fabulous stuff. |
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Mon Mar 12, 2007 3:16 am |
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