School me on cookware

I love to cook. I wish I had more time to make more from scratch... but Shawn frequently licks the plate, so I must be doing ok. He also likes my sammiches. :lol:

I have an All-Clad Stainless Fry Pan and several well-used cast iron skillets, one of which may very well be older than me. They all go from range top to the oven, no problem. I also have a stock pot (with pasta and steamer baskets and a glass lid), a 2.5 qt Le Creuset dutch oven and a couple of small stainless saute pans and a pot from a set (maybe wedding or housewarming gift?), I think the brand is Wearever, from Walmart or Target. They're fine for boiling water, making sauces or rice and have held up for ~ 10 years now. I use the glass lids from the pot and (teflon? long gone, at any rate) skillet that came with the set on the all-clad pan. If I could get one more, I'd get an all-clad flat-bottomed "French Skillet" pan like I gave my dad for Christmas one year. Only because they are awesome and it will hold more eggs/pancakes/meat sauce than my current fry pan.

For the record, I asked for and received (from Shawn) the all-clad pan and stock pot and some really awesome Wustof knives for various Christmases. My brother is a chef and helped him pick them out, or at least gave him tips on what to look for. He also gave me a Dyson vacuum one year and I was so happy I cried; you would not believe how our girl dog sheds. There are probably other similar gifts... he hates me at Christmas, I think.
 
I have a smörgåsbord of cookware.
I have cast iron skillets that are always washed with soap, never had a "taste" from it. I dry them, and rub down with oil. Mostly used for cornbread and other slow fried foods, and of course, home made gravy.
I have some aluminum pots with the whirly gig wood handles. All of the above was given to me by my dad, he picked them all up here and there at yard sales. Mostly at the beach when he lived there months at a time. Many yard sales with people selling and moving out.
I do have a heavy Wal mart brand Teflon coats fry pan. I get about a year out of them before the Teflon starts breaking down.
My stock pots are stainless, they never go bad.

On a note, Most other countries (civilized) do not allow aluminum or cast iron cookware in restaurants because of the porous nature.
 
I've been very impressed with the stuff I've bought at IKEA. We have a large pot that has a steaming rack, a nonstick frying pan that is REALLY large and a couple of smaller frying pans. I use them all a lot now that I'm home all the time. We go out to eat at most once a month. I'm getting to the point where whatever we are hungry for I can cook at home for a fraction of going out. Depending on what we have going on that evening, we may have Mexican, Italian, Greek, Tuscan, German or traditional Southern stuff. Tonight we have a swim meet, so I don't know when we'll be home, so I have Crock Pot Sloppy Joes already underway. All fresh ingredients and I can dice the tomatoes, onions, celery and brown the ground sirloin while the kids eat breakfast. It then simmers all day, tastes better than Manwich (and smells AWESOME!) and has nothing unpronouce-able in it.
 
We've had this set for about 5 years now. http://store.calphalon.com/calphalon-unison-nonstick-8-pc-cookware-set/220890

I'd say it'll last another year or two before we replace it.

ambrs96xj said:
The only problem with cast iron is it can't be washed with soap because it breathe the soap will get in its pores and everything u cook will taste like soap if not done correctly and it should b seasoned after every use for best results and and its heavy, but also best it kept on oven rack so it doesn't get dust on it...same goes with ceramic.....elsewise yep its the best
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It's not true that you can't wash cast iron with dish soap. People say that it'll strip the seasoning, but you need something like oven cleaner with lye to do so. Washing a seasoned cast iron pan with dish soap won't hurt it at all.

This lady has an awesome blog about cast iron. http://sherylcanter.com/wordpress/tag/cast-iron/
 
I wash my cast iron with soap, but I don't let it soak and I dry it immediately and wipe it down with a little oil on a paper towel to seal/prevent any rust.
 
trailhugger said:
For the record, I asked for and received (from Shawn) the all-clad pan and stock pot and some really awesome Wustof knives for various Christmases. My brother is a chef and helped him pick them out, or at least gave him tips on what to look for. He also gave me a Dyson vacuum one year and I was so happy I cried; you would not believe how our girl dog sheds. There are probably other similar gifts... he hates me at Christmas, I think.
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Wustof knives are the absolute best! I got my dad one for Christmas a few years ago. He cooks a lot and most of his knives were cheap crap. The Wustof is insanely sharp.
 
Yup... and a sharpening steel is critical to keeping them that way.
 
I love stamped steel frying pans for the liteness and quickness of heating up.My pans are black from years of cooking and NOT washing them.I wipe them out with paper towels and that is it.
 
I guess I should rephrase don't wash it with soap while its hot that's when the pores r open....
 
I use Biltmore pots and pans. I got the at Belk's I think. They are good so far.
 
ambrs96xj said:
I guess I should rephrase don't wash it with soap while its hot that's when the pores r open....
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You really shouldn't wash it with soap ever, even if its cold. Soap will strip some of the season off every time. There's a reason you don't wash your car with dish soap, same goes for cast iron cookware. Seriously, the kosher or sea salt/water combo is the BEST.
 
Thanks for all the responses, I surly have some research the suggestions. I will for sure get some cast things & a dutch oven.

I have the Miracle blade knife set, about 7 years now, I like them, always sharp even when I cut a can in half..:D
 
Macdaddy4738 said:
You really shouldn't wash it with soap ever, even if its cold. Soap will strip some of the season off every time. There's a reason you don't wash your car with dish soap, same goes for cast iron cookware. Seriously, the kosher or sea salt/water combo is the BEST.
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That's a good point, about using salt... I really only wash mine when I've made chili or spaghetti sauce in it... anything cooked in grease (eggs and, well, bacon) I just wipe it out with a paper towel... but like I said, I wipe it down with oil after I do wash it...
 
If you are going to cast iron, look at flea markets and antique shops. These ones are better than news and the seasonings last alot better.
 
Does cast work better with a gas stove or electric? Does it matter?
 
As long as you remember that it does not heat up instantly, and just use med to med-hi heat, doesn't matter.
 
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