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Cookware...Pots

Discussion in 'Tilted Food' started by DAKA, Jul 10, 2019.

  1. DAKA

    DAKA Bent out of shape Donor

    Location:
    Fort Lauderdale
    I am going to replace some of our "old" pots, the 2 and 3 quart ones, and a few frying pans.
    Getting away from the Teflon stuff....
    Looking at Amazon .. there are so many at so varied prices...
    I'd like to buy US made products if possible...$$$, but the price differential is huge.
    What have you found to be good..we do quite a bit of cooking
    tnx
     
  2. redravin

    redravin Cynical Optimist

    Location:
    North
    Cuisinart makes decent pans and they won't break you.
    I love my All-Clad and would always recommend those but they are a little more pricey.
    For the pots you want good lids and thick bottoms that can take variable heat.
     
  3. Stan

    Stan Resident Dumbass Donor

    Location:
    Colorado
    I use Le Creuset stainless. Again pricey; but very nice. You may want to fondle the handles on whatever you choose, my wife hated the All-Clad handles (I liked em just fine).

    I'm all for saving money; but if you cook a lot, nice pans and knives make a big difference.
     
    • Like Like x 2
  4. Lindy

    Lindy Moderator Staff Member Donor

    Location:
    Nebraska
    I use mostly a set of Revereware pots & pans made in the 1950s. Bought at an estate sale. Stainless with copper clad bottoms and yes, Made in USA. A few cast-iron items, a Dutch oven, a frying pan, and a comal (very shallow Mexican cast-iron for making tortillas.) Comal also good wiith fish because of the shallow edges.
    I've replaced a couple of the Revereware bakelite handles and I love the domed lids.:)



    My only non-stick is a set of three from Walmart. Cost $19.99 for the set. Other than frying eggs, I rarely use non-stick.:)
     
  5. DAKA

    DAKA Bent out of shape Donor

    Location:
    Fort Lauderdale
    Thanks all, I am trying to justify the All Clad being 3 x the price of Cuisinart...I just don't like to buy China...
     
  6. DAKA

    DAKA Bent out of shape Donor

    Location:
    Fort Lauderdale
    We bought some ALL CLAD (USA) pots, they are very nice.... but as I noted they're 3 x the price of the CALPHION which are very similar (China)
     
    • Like Like x 1
  7. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & don't criticize.

    Location:
    Large City, TX
    And your thoughts after having them a while?
     
  8. DAKA

    DAKA Bent out of shape Donor

    Location:
    Fort Lauderdale
    Much as I like the ALL CLAD, it seems that the CALPHION are as good. (and very similar) ...so unless its the anti China thing....
     
  9. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & don't criticize.

    Location:
    Large City, TX
    We have a mix of "hard anodized" cookware, Calphalon (some inherited, some purchased), and Member's Mark (Sam's Club brand). It's not high dollar, not USA made (actually one piece is partially USA assembled).

    We cook at home a lot, but we're not chefs, so they get the job done.

    The biggest issue we've had is every 14" fry pan has eventually became convex shaped. Maybe our not-so-new-now glass top range top, as opposed to the ring burners, will solve the issue.
     
  10. Lindy

    Lindy Moderator Staff Member Donor

    Location:
    Nebraska
    That's huge! What do you cook for the two of you that needs a 14" frying pan?
     
    • Like Like x 1
  11. ralphie250

    ralphie250 Fully Erect Donor

    Location:
    Jonesboro ga
    my wife has alot of that copper stuff, and she fucking loves it. we have the standard stuff as well.
     
    • Like Like x 1
  12. ralphie250

    ralphie250 Fully Erect Donor

    Location:
    Jonesboro ga
    we have one of those, theres all kind of shit you can do with those. she will make a chicken dish that bascially has 4 or 5 things in it and it just sits on the stove for an hour or so. this thread is making me hungry...
     
    • Agree Agree x 1
  13. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & don't criticize.

    Location:
    Large City, TX
    Bacon slices mostly (yes, they can be cut into more manageable sizes), but others things as well. Frying four eggs together (in the bacon grease!!).

    And as Ralphie mentioned there are some "one pan" stovetop dishes.

    Two my favorite pans are High Sides 12" fry pans (one purchased used, one inherited). The non-stick is history on both. My MIL apparently burned the crap out of something in hers; it took a lot of effort to 'salvage' it.
     
  14. ralphie250

    ralphie250 Fully Erect Donor

    Location:
    Jonesboro ga
    My personal favorites are all of the cast iron skillets that I have

    Sent from my VS996 using Tapatalk
     
    • Like Like x 1
  15. Lindy

    Lindy Moderator Staff Member Donor

    Location:
    Nebraska
    I love my old copper clad RevereWare stainless cookware. But also my cast iron Dutch oven and frying pans. And my comal.:) A flat Mexican cast iron pan for making tortillas. But I use it as a griddle mostly, for bacon, eggs, pancakes, etc. Hardly any rim, so easy to get spatula under stuff.
    Comal.png
    But I can't even imagine the weight of a 14" cast iron frying pan.:eek:
     
    • Like Like x 2