Pro quality cookware - what do u folks use?

M

maddog2020

Joined
May 25, 1999
Messages
973
Hi folks,

What do you folks use for professional quality pots and pans (cookware)? We have a set similar to 'saladmaster'- (SS over aluminum bottom), but it went out of business and the handles are cracking due to excessive heat (too high of a flame under the pot syndrone). No luck finding new handles, or replacement handles. I'm don't like them enough to fabricate new ones either.
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We were considering Kitchen Aid, but of course there is Caphalon, All Clad,... etc.

We are open to suggestions. Come on out all you chefs and post!
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Thanks!
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Ray 'md2020'

ATKI member #A001042
 
I like the Caphalon stuff (a friend uses it and I've cooked with it as well), but I own and use plain stainless Revereware and cast iron. I have some stoneware stuff from Pampered Chef that works well too.

Chris
 
Mine's all Calphalon, except for two 1 quart All-Clad sauce pans. I have one of the non-stick Calphalon 4 quart chef pans that I use for one-pot dishes. The rest are the non-non-stick
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variety. They're easy to clean, which is good since you're not supposed to put them in the dishwasher. Actually, you can run them through the dishwasher, if you don't put any detergent in.

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"911 - Government-sponsored dial-a-prayer!"
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My frying pan is Titan 2000 - Gastrolux. I also plan to purchase Gastrolux pots.

It´s made of SS steel, aluminum bottom ½ inch thick and the whole pan (even the outside) is coated with Titanium. Nothing ever stucks in this one.

The handle is integrated with the pan for a solid one piece feature. The pan is able to stand up to 420¤F of heat. This means that you may use it in a regular oven as well as on the stove.

You are not depending on wooden or plastic items in order to avoid scratches. Its surface will take any metal.

Take a look:
http://www.gastrolux.com/#
 
I use All Clad the stainless set for most pieces with a few teflon coated pieces here and there.

I use the "El Kabong" theory of cookware. Any cookware that you can clock someone over the head with and then put on your stove and use will serve.

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~ JerryO ~

Cogito Cogito Ergo Cogito Sum
 
Mostly Magnalite Professional. Remember those? They have a 100 year warranty; too bad the company is out of business. I do like them however. I have a few Calphalon pans in the commercial and one saucepan that's non-stick.

I prefer the plain magnesium/aluminum to the stainless cooking surfaces, but to each his own.

gm
 
Depends on what I'm cooking. Calphalon for a few of my pans. A good iron skillet or three is required - - -best part is that they're pretty cheap. . . .I've found some for $10 or so.

A pasta pot is a great thing to have around. I got one from the Kitchen Collection, and it's been great. You only want to do pasta and light soups in it though, as heavy soups stick -- - hence the need for a good dutch oven. I don't know what brand mine is because I inherited it from my grandma who inherited it from HER grandma, and the name has long since been rubbed off- - - it was just painted on. It's a great pot though, and it'll probably outlive me.

The big thing is to never buy a cookware set. Different brands are good at making certain pieces and really bad at making others. Getting a set means you get a little of both. Pick and choose - -it costs more money initially, but it's worth it to avoid headaches in the kitchen.

 
We have a set of Magnalite. (My wife calls it MagnaHeavy) I picked it up from the guy that did the Mgmt. side labor relations for that Co. They are outstanding. They are out of business but as of last year you could still find them selling new old stock in alot of places. This stuff would easily pass the ElKaBong cooking test and you can clean it in a bead blast chamber if you want... It will last as long as my great grandma's iron skillet...If not longer.
 
Thanks for the comments so far folks.
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We use some of those inexpensive Lodge cast iron skillet and double grill top (reversable for grill or griddle). Works great!

That set we have was called "REGAL" - no links to Revereware. Long time ago when I was in college I used a Revereware set and an alimunum non stick set - beats eating out of a can....LOL.
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We have been mixing and matching stuff, but still would like a 'main' set. There are so many brands all over the world its wicked confusing.

Please keep the comments coming.
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Ray 'md2020'

ATKI member #A001042
 
Circulon Commercial is great stuff. It’s a shame they don’t make it anymore, apparently to expensive for the market.
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You may find a set at Cosco from time to time, if so grab it.

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Knife Nut in "flyover country"
 
USED to be great stuff- - - i got one of the last years of manufacture for it, and I understand why it's no longer made. the quality took a sharp downturn at the end. I don't like mine at all.

 
Used to use Calphalon, but became concerned about the aluminum eventually leading to health problems. Now we use Demeyere... truly awesome cookware. Heavy stainless steel with stay cool handles that are welded on. It also has induction-capable bottoms, for use on every type of heating element.

http://www.jacree.com/Cookware/index.htm

AJ
 
I like All Clad stainless, good stuff. I also use some cast iron.

A suggestion, don't buy any non-stick pots and pans- the non-stick surface will eventually fail.
 
My favorite is Paderno. Expensive but worth it IMHO. They are becoming more available and sell directly off thier web site. They also have an internet sale once or twice a year. (I haven't bought anything that wasn't on sale.)
 
I have used my Cuisinart pots and pans for over 20 years without problem. They have a copper disc in the bottom of the pan, sandwiched between stainless steel so that only the edges of the copper show. The copper spreads out the heat evenly.

They have long steel handles that stay cool. Toss these puppies right in the dishwasher, and they come out clean.

I love 'em. Walt
 
Thanks for the comments again. Some new brands I haven't ever heard of. I will check them out.

All Clad makes a no frills brushed aluminum pans with a SS liner that was VERY reasonably priced. Their copper clad one like the one that Walt posted was about four times more $.

Keep the posts coming - one can never have enough information.
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Ray 'md2020'

ATKI member #A001042
 
I like the Calphalon stuff I currently use. I also like using cast iron for a lot of things.

I recently picked up a Kuhn-Rikon pressure cooker which is a great way to prepare things. These things are very energy efficient and will take a really tough cut of meat and turn it into something reasonable to serve yourself. Cooking time is quite fast as well.

Sid
 
Walt,
You lucky dog! We got ours 20 years ago as a wedding present when there was a copper shortage, so we ended up with the run that had aluminum sandwiched on the bottom.

....have other pans too, but I think I will go home and use some for dinner instead of listing them here....
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Donald.

 
It would depend on what I'm cooking but here's my list anyway:

1. Lodge Cast Iron
(frying pans & dutch ovens)

2. LeCrueset's enamaled cast Iron
(blue color, dutch ovens, saucepans,
and large reversible griddle)

3. All Clad
(frying pans & saucepans)

4. Cuisanart
(saucepans)

--The Raptor--


[This message has been edited by Raptor (edited 03-25-2001).]
 
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