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

[DrivebyTrucker]

Originally Posted by Sid Post View Post
Heavy cast iron makes bad apartment stoves livable too.
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.)

It works great for pancakes and all my "Grilling" and "Frying" needs. It takes and holds heat really well and is great for steaks, chicken, burgers, pan frying, etc. They take a while to heat up but really get hot and hold the heat in even when you throw in cold food for frying or a cold steak. Holding the heat in allows it to cook evenly, makes it idea for frying, and great for "searing" meats. I have noticed they use Cast Iron Cookware in many ethnic restaurants where the cost of great food is low. Mexican Restaurants use them all day for their food and I find that food to be amazing. So do many Asian Restaurants. I think Panda Express uses heavy Cast Iron Woks. Other then the reasons I listed they use Cast Iron because they are cheap and durable. I have a wok for food and it works great. My favorite Truck Stop to eat at is Petro Travel Centers; they have a restaurant called Cast Iron Skillet. Virtually everything served there comes on a skillet. The breakfast skillets are really popular there and served in the skillet it was cooked in. Oh yeah one more reason; they look cool, are nostalgic, and are a "Man's" tool for serious cooking Not like those homes you see where they have expensive cookware hanging above their kitchen Island that never see's any use.

 

[annr]

Oh yeah one more reason; they look cool, are nostalgic, and are a "Man's" tool for serious cooking Not like those homes you see where they have expensive cookware hanging above their kitchen Island that never see's any use.

It's funny you say that b/c that was one of the reasons that I started the thread. My mom, super-chef, has all kind of cookware in her palatial kitchen. Some of it is high-end, though not the All-clad, and I always thought that is seemed kind of "prissy" and didn't perform any better than my cookware. ( I cook with gas and she has electric so maybe that was the difference. ) Anyway I didn't ask her as we just don't see eye to eye on these things.

BTW: you seem quite the astute observer of the the cookware! and I do like to cook (New) Mexican food!

 

[Ottoshot]

What kind of cooking do you do Annr? I mean, do you cook alot of elaborate things from scratch or are you a sidekicks and kraft dinner kinda person?

The reason I ask is that most serious cooks know that non stick (coated) has its place just as uncoated pots and pans. If you are familiar with the technique of "de glazing" http://en.wikipedia.org/wiki/Deglazing_(cooking) then you will know what I am talking about.

For example, if you roast meat and veg in a non sitck pan then you will have less flavor left stuck to the pan to make your gravy, cause all of the "carmelized juices" are still stuck to the food rather than on your pan.

If you dont give a rat about the above concept, then I would recomend heavy gauge aluminum or steel non stick pots and pans. Like the ones made by T-Fal. As long as it has a thick solid base it will serve you well weather it be made of aluminum, steel or cast iron. The thicker the better.

When I look for cookware I look first for all metal construction, riveted handles and a heavy weight. I like both coated and uncoated pans. I also get tons of use out my cheapies to boil things in.

 

[stitch_paradox]

Have you tried the VersaTec Salad master cookware? They say it's the best out there, and it's quite expensive too. It's like the Busse of pots and pans. It is 3-16 surgical stainless steel- titanium alloy, it's the steel that is used for surgical instruments and surgical implants. I bought my wife a set and she loves it, and in return I get a lot of loving from her too.

 

[annr]

What kind of cooking do you do Annr? I mean, do you cook alot of elaborate things from scratch or are you a sidekicks and kraft dinner kinda person?

The reason I ask is that most serious cooks know that non stick (coated) has its place just as uncoated pots and pans. If you are familiar with the technique of "de glazing" http://en.wikipedia.org/wiki/Deglazing_(cooking) then you will know what I am talking about.

For example, if you roast meat and veg in a non sitck pan then you will have less flavor left stuck to the pan to make your gravy, cause all of the "carmelized juices" are still stuck to the food rather than on your pan.

If you dont give a rat about the above concept, then I would recomend heavy gauge aluminum or steel non stick pots and pans. Like the ones made by T-Fal. As long as it has a thick solid base it will serve you well weather it be made of aluminum, steel or cast iron. The thicker the better.

When I look for cookware I look first for all metal construction, riveted handles and a heavy weight. I like both coated and uncoated pans. I also get tons of use out my cheapies to boil things in.

We cook from scratch, incl. bread. You won't find pre-washed, pre-cooked, or 'instant' in this kitchen. Nor will you find sugar or butter. As soon as the food starts needing a lot of sugar, salt, or fat...I'm not too interested--you can get that anywhere. We prepare quality ingredients in a simple fashion. A few times a year we go over the top, but not necessary most of the time. These days it seems that so many people are trying to control their weight, or cholesterol, or blood pressure that less can be more.

But having pans that withstand overheating.:thumbup:

Thanks for the link. It looks like someone took it down. Interestingly Consumer's recommends uncoated for browning, braising, and deglazing sauces.

 

[WhitleyStu]

Annr,
We purchased a small set of AllClad Stainless and we love it. After looking at how much of the non-stick finish was missing from our Circulon set of pots and skillets we decicded we did not want non-stick again. Those bits and pieces of non-stick just can't do the body any good. As said in an earlier post, if you buy a few pieces at a time it is less shock to the wallet, but there is a price break if you buy a set...

 

[annr]

Annr,
We purchased a small set of AllClad Stainless and we love it. After looking at how much of the non-stick finish was missing from our Circulon set of pots and skillets we decicded we did not want non-stick again. Those bits and pieces of non-stick just can't do the body any good. As said in an earlier post, if you buy a few pieces at a time it is less shock to the wallet, but there is a price break if you buy a set...

Thanks for mentioning the elephant in the room. Yes, there are still qualified assertions that the perflourooctanoic acid in nonstick coating is safe (or not) depending on how you interpret the data and this advice: use ventilation, don't put empty pans over very high heat, toss pans that have started to flake...........

Got an advertising piece from www.cooking.com today. Yes, All-Clad is investment-grade: $1,999.99 for a ten piece set! but the kind of purchase you only need to make once. Also a cast iron dutch oven for only $209.00.

Thanks for the link. That is handsome cookware and I should have known you would have first-hand knowledge, being a person with an eye for quality.

 

[xxguitarist]

One tip, you're in boston. I'd be willing to bet that there are a handful of resturant supply stores near you.
They'll stock a less advertised/recognized brand than All-Clad (GREAT stuff, though expensive) and that other brand will be just about as good for significantly less money.
Also worth checking is a TJ maxx or similar, especially if you're patient and just need a few pieces.

Cast Iron is great, but it's not at its best until (what seems like) a decade's use.

 

[porkchop]

We just bought a 10" Lodge pre-seasoned cast iron skillet from our local Wally World yesterday. Today, we made a nice big hunk of cornbread in the oven at 400 degrees.
There was not one worry about the pan's base separating or any such nonsense.

In went the hunk of greased iron containing batter, out came a hot hunk of iron containing lovely cornbread which we thoroughly buttered and enjoyed.

Cast iron cookware has been around for hundreds of years, other than copper I can't think of anything that has as long a history in the kitchen.

On a side note, my mother has had a set of stainless steel SaladMaster pots and pans for over 30 years. They are built to last.

 

[annr]

We just bought a 10" Lodge pre-seasoned cast iron skillet from our local Wally World yesterday. Today, we made a nice big hunk of cornbread in the oven at 400 degrees.
There was not one worry about the pan's base separating or any such nonsense.

In went the hunk of greased iron containing batter, out came a hot hunk of iron containing lovely cornbread which we thoroughly buttered and enjoyed.

Cast iron cookware has been around for hundreds of years, other than copper I can't think of anything that has as long a history in the kitchen.

On a side note, my mother has had a set of stainless steel SaladMaster pots and pans for over 30 years. They are built to last.

The Lodge cookware looks very nice. Does it say where your pre-seasoned skillet was made?

As an aside:

We've used Revere Ware (stainless and copper) for 22+years and gradually we destroyed the set by merely forgetting to 'watch the pot'. This set was made in USA. Recently I saw the Revere Ware that's on the market. It is made in Indonesia and isn't even a BAD copy of the original: rough edges, about 600 grit scratch pattern on the cooking surfaces . The skillet was warped.....an embarrasment to the original. After seeing that I decided to buy American. Of course some US quality seems to have slipped in the last 25 years, but I don't know if that's b/c parts and labor are done abroad and the item is merely assembled in the US, or if we are doing things on the cheap here.

Thanks...

 

[porkchop]

Attached to the middle of the pan are the use and care directions.

On one side it says USA next to the year 1896 and on the reverse it says:
Lodge Manufacturing Company
South Pittsburg Tennessee
(423)837-7181.

So as near as I can tell they are Made in the USA.

About a week ago on the Discovery Channel they did a segment on "How It's Made" about Lodge pans. It showed the whole process from casting to finishing.

Not only will it cook up a mess of fried chicken, it can also double as a self defense device.

 

[annr]

Attached to the middle of the pan are the use and care directions.

On one side it says USA next to the year 1896 and on the reverse it says:
Lodge Manufacturing Company
South Pittsburg Tennessee
(423)837-7181.

So as near as I can tell they are Made in the USA.

About a week ago on the Discovery Channel they did a segment on "How It's Made" about Lodge pans. It showed the whole process from casting to finishing.

Not only will it cook up a mess of fried chicken, it can also double as a self defense device.

Thanks so much, That sounds like the USA to me as well.:thumbup:

I checked their website and they mentioned that the enamel items were made in China but didn't specify where the others were made, based on my clicking anyway.

I like that program: "How It's Made" but missed that episode.

self-defense, hmmm, I may need that after some of MY cooking.

 

[annr]

porkchop,
sorry to bother you again, but my only reservation about getting cast iron was the potential weight (too heavy). The website doesn't mention weight, tho I could ask. But since you have one in hand: does it seem viable for both men and women to manipulate?

 

[mckrob]

Check out Paderno, I've had my Summerside "Eternity" set for about 10 years and love them, very heavy duty and look good too. Made in North America.

 

[xxguitarist]

we have "wagner ware" cast iron, I'm not sure if it is still made or what quality the new stuff is, if it is still made.
It's not light, but its light enough for just about anyone to move onto the stove & to the sink after cooking.
I wouldn't suggest it if you like sauteeing without a spatula, ie: flipping everything by pan movements.

 

[annr]

Check out Paderno, I've had my Summerside "Eternity" set for about 10 years and love them, very heavy duty and look good too. Made in North America.

Very impressive: "pots for eternity", they must have seen me coming. Thanks, North America works for me as well!!:thumbup: And affordable in the scheme of things. Excellent suggestion, too.

 

[annr]

we have "wagner ware" cast iron, I'm not sure if it is still made or what quality the new stuff is, if it is still made.
It's not light, but its light enough for just about anyone to move onto the stove & to the sink after cooking.
I wouldn't suggest it if you like sauteeing without a spatula, ie: flipping everything by pan movements.

Got it, thanks. I'm still looking into the idea you gave me. I haven't been able to find out if it is possible to purchase from restaurant supply stores, see the merchandise, etc. w/o being in the business myself. After the holiday.....

 

[porkchop]

annr, most good cast iron cookware will be heavier than their hi tech alloy brethren.

My wife has trouble on occasion with any pot or pan that is heavily loaded due to flareups of her carpal tunnel syndrome.

Our new 10" Lodge weighs in at 5 pounds 2 ounces even. Sure it weighs more than the new Ti alloy or anodized aluminum cookware I've seen, but it heats evenly and holds that heat for a good while.

The best way to get a feel for cookware is to go to a local store and play with the stuff.
Go to your local restaurant suppliers and look around. The same for the the high and low end department stores, sure they look at you strangely as you sautee your imaginary peppers and onions. This will give you the feel for weight, movement, and control.

Most of the time the clerks will just ask if you need assistance. Better yet ask around and see if any one you know has the kind of pots and pans you are interested in buying. Maybe just maybe, they'll let you borrow some for a trial run.

Cookware is one of the few things that you can't try before you buy.

 

[annr]

Most of the time the clerks will just ask if you need assistance.

porkchop, You are funny. Things must be quite different down there in the much warmer South. We seem to have a lot of invisible sales staff up here, and the visible ones aren't always too helpful. (Last time I was in Sears looking for a crescent wrench.... it was a customer who showed me where the one was that I needed.....could hardly find anyone to PAY so I could take it home. Went to Loew's next door and never found what I needed or if they even sold it or not.:grumpy:

Cookware is one of the few things that you can't try before you buy.

When you are right you are right. and 5# --thanks.

 

[annr]

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

After researching the many good suggestions I decided I needed to get a set and that the All Clad just isn’t in my budget. I found this as an alternative and was wondering if any of you have any feedback. It is the (http://www.costco.com/Browse/Product.aspx?Prodid=11257108&search=cookware&Mo=1&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Nr=P_CatalogName:BC&Sp=S&N=4001611%204294965838&whse=BC&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BC&Ne=5000001+4000000&D=cookware&eCat=BC|89&Ntt=cookware&No=1&Ntx=mode+matchallpartial&Nty=1&topnav=&s=1#) Kirkland Signature™ 16-pc Stainless Steel Cookware Set Copper Bonded 5-ply Base set for $199.99 set at Costco. Specifically, the interiors of the pots and pans are not polished; they have smallish grooves that run in circle around the interior surfaces. Is this normal? And a big problem in terms of food sticking to the pan?

Also the handles are not designed to remain cool to the touch the touch, meaning that you need to handle with gloves or mitts. Would either of these factors be reasons to return the set? Other than that the cookware seems quite good.

Here are the specs:
#
Professional Quality:
Constructed of stainless steel, the copper-bonded 5-ply base is manufactured to allow even & efficient transfer of heat; Each pot & pan provides perfect cooking performance every time; induction ready
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Copper-Bonded 5-ply Base:
Each pan is manufactured w/a 5-ply base construction that has 2 layers of stainless steel, 2 layers of aluminum & copper base; The substantial impact-bonded base enables the pan to reach & maintain the desired cooking temperature quickly & evenly, allowing heat settings to be reduced
#
Stainless Steel Handles:
Handcrafted & hand-polished hollow-cast handles are ergonomically designed to assist in natural wrist position & comfort; securely riveted for a lifetime of use
#
Stainless Steel Lids:
Heavy-gauge, dimple-dome shaped lids fit precisely for heat & nutrient retention; snug fit creates a tight seal for a more efficient form of self basting
#
Stainless Steel Utensils
#
NSF international compliant
#
Dishwasher safes