pots and pans: non-Aluminum and w/o coating

annr

annr

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Nov 15, 2006
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Could someone please recommend a line(s) of pots/pans/skillets? I'm down to my last one of each.

I'm looking for something that is uncoated, is not made of aluminum and preferably does not weigh a ton.
 
Sharp Phil said:
Why uncoated? Non-stick pans are so much easier to clean.
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Sometimes the temps. get a little high or we may use metal utensils, but the real answer is I just don't like the stuff.

My favorite pot is very large, very old glass PYREX pot with glass lid. It's great for soups, pasta, etc. but getting a little too big for a boiled egg.;)
 
Absintheur said:
Sounds like you want steel, if cast iron is too heavy. Try looking at the All-Clad Copper Core line.

http://www.lnt.com/product/index.jsp?productId=2127426
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Thanks, Absintheur, the All-Clad Copper Core seem to fit the bill. I just don't know if I can afford to put much of a set together; they are a bit expensive for me. I suppose I could build a set gradually but I'm down to bare bones...

You are right cast iron is just too heavy, esp. when full.
 
Corning no longer makes their long-running Visions line, but there's tons of it to be had at reasonable prices on eBay.
 
Generally you want to have heavier pieces, though, as they heat more consistently.
 
An 8" cast iron skillet is easy to handle and surprisingly versatile. It heats more evenly and even makes cooking on electric ranges more pleasant.
 
I like some of Calphalon's cookware (I'm biased towards USA made,) May I ask; why no aluminum? I've had great results with the anodized-surface stuff. Non-Nonstick, and lightweight.
 
proud2deviate said:
I like some of Calphalon's cookware (I'm biased towards USA made,) May I ask; why no aluminum? I've had great results with the anodized-surface stuff. Non-Nonstick, and lightweight.
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+1 on the made in USA. My motivation is mainly safety. We have a little problems from time to time with things like steaming the broccoli too long. I checked Consumer Reports and 2 of the 4 pans which survived this kind of stress were from the All-Clad copper core line. (CR showed a picture of a stainless pot that had shed its bottom layer and oozed molten metal onto the stove. )

I have also seen people around here, no names, cut and probe things like meat and vegetables directly in the pot or pan.

I don't find uncoated difficult to clean. Before adding the ingredients I just heat the pan and apply a thin layer of oil, something like canola oil. Much of the time there is no mess to clean or what's there just falls right off w/o scrubbing.
 
I use Calphalon's stuff as well but also I have the cast iron skillets that were originally seasoned by my great-grandmother, they get a good bit of use as well and clean up as easy as my new high tech stuff...lol.
 
Lodge 12-inch cast-iron skillet will do practically anything besides boiling.

For that, get a clas cast-iron Dutch oven.
 
For a good value and good performance, cast iron is the way to go. Heavy cast iron makes bad apartment stoves livable too. ;)

Go to Wal-Mart and try a piece of Lodge cast iron. I've got lot of pots and pans to choose from and still find the Cast Iron option hard to beat.
 
annr said:
Could someone please recommend a line(s) of pots/pans/skillets? I'm down to my last one of each.

I'm looking for something that is uncoated, is not made of aluminum and preferably does not weigh a ton.
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YOu should check goodwill and other thrift stores. They frequently have stuff that retailed >$100 new for a couple bucks. Much of our home cookware and all my camp ware was purchased at auctions for a pittance.
 
I am trying to get some of the decent UK, properly made S/S kit that is not related to the sink in which it is to be washed.

There is a whole load of info if you want to surf the net. The use of wines and vinegar often leaves metalic tast (mild). Steel types are as important as blade making.
 
Sid Post said:
Heavy cast iron makes bad apartment stoves livable too. ;)
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You are so right, yet cast iron probably won't make the rest of my nearly 50 year old kitchen look too shabby. (You can tell I'm really good with this kitchen stuff; didn't get that gene I guess.)

sir woodley said:
Cast Iron. Worth it's wieght in "Iron"! :)
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I appreciate the humor. Seems that cast iron is running a strong first here. After I started the thread I thought to check Consumer Reports and they give little ink to cast iron, but they managed to find one for $190! The other was a set of 9 for $150. The downside seemed to be that they were heavy to handle, more difficult to clean and " produce very uneven pancakes in their frying pans."

Is that true about the pancakes?

They did mention that 1 or 2 pieces can be useful for certain types of cooking.

Gollnick, Thanks for the tip on the Vision line, I never SAW the name on the handles.

Mogwai--another good idea.
Actually all of the input/feedback has been helpful.
 
Tim-Gabz said:
I am trying to get some of the decent UK, properly made S/S kit that is not related to the sink in which it is to be washed.

There is a whole load of info if you want to surf the net. The use of wines and vinegar often leaves metalic tast (mild). Steel types are as important as blade making.
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Sorry, don't know what UK is.:confused:

You are right about the net, but there can be info overload for those of us who don't have a clue about certain products, e.g. pots and pans:D. FWIW: Seems when I ask the forum readers for help I'm able to quickly focus my search and find just what I need.:thumbup:--this is a tremendous boon to those of us who seriously HATE to shop!!! :D
 
The All-Clad Copper Core is great stuff, but it's pretty expensive. you might want to consider buying individual pieces as you really need them rather than buying a "set".
 
mycroftt said:
The All-Clad Copper Core is great stuff, but it's pretty expensive. you might want to consider buying individual pieces as you really need them rather than buying a "set".
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That's how it looks to me as well. Now that I know what I am looking for I can watch the sales (if they go on sale) and try to get a decent price.
 
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