Cookware

[MylesBAstor]

Cooking proficiency requires a number of things not the least of which--as I learned a while back--how to use a knife for preparation.

A month or so ago, I needed to replace my tired and worn out Calphalon non-stick cooking pans. I looked around, did a little research and decided to switch to some All-Clad pans this time around.

While I liked the Calphalon, over time the pans warped and for whatever the reason, the non-stick surface wore away. These new All Clad non-stick pans seem so much better than the old Calphalon. To begin with, the All Clad have a reinforced bottom that will hopefully prevent future warping (I have an electric range). But more so, this reinforced bottom seems to help with heat retention and distribution and I literally can cook scrambled eggs in the morning in a minute compared to several minutes with the Calphalon pans. It's like microwaving eggs.

When I was shopping, I also ended up with what they call a "chefs" pan. Normally I would use a big skillet when I make chili. But in the end, I would always run out of space not to mention it was harder to put the lid on part way when simmering the chili. The "chefs" pan makes that issue a thing of the past. The "chefs" pan is part skillet, part wok shape and there's so much room in to make chili--not to mention anything like a small batch of spaghetti sauce, stroganoff, etc. Best purchase I've made in ages.

[Johnny Vinyl]

Good cookware and proper knives make a huge difference for those interested in the culinary arts. We are very lucky in that we have so many good quality brands to choose from. And options re material construction, handle design (comfort/ease of use), specialty vessels , shape, size and weight are endless. I was introduced to a small Canadian manufacturer out of Prince Edward Island (the fictional home of Anne of Green Gables) about 25 years ago named Paderno and have become a fan. I have so much of their cookware that it's placed in cupboards, a pantry and a shelving unit in the basement.

The "chef's pan" is an awesome skillet-type unit and I use one frequently myself, although not for Chili. I make Chili in big batches so I use a 6.5L Dutch Oven.

[MylesBAstor]

Good cookware and proper knives make a huge difference for those interested in the culinary arts. We are very lucky in that we have so many good quality brands to choose from. And options re material construction, handle design (comfort/ease of use), specialty vessels , shape, size and weight are endless. I was introduced to a small Canadian manufacturer out of Prince Edward Island (the fictional home of Anne of Green Gables) about 25 years ago named Paderno and have become a fan. I have so much of their cookware that it's placed in cupboards, a pantry and a shelving unit in the basement.

The "chef's pan" is an awesome skillet-type unit and I use one frequently myself, although not for Chili. I make Chili in big batches so I use a 6.5L Dutch Oven.

Sounds more like Y-U-G-E batches.

What ever happened to those Ginzu knives?

[rockitman]

All-Clad is the best. Been using it for years. They are not the Teflon version however.

[Steve Lefkowicz]

Sounds more like Y-U-G-E batches.

What ever happened to those Ginzu knives?

My dad sent me a set of Ginzu knives about 35 years ago, and though we have a much better, proper knife set in the kitchen now, we still have have those Ginzus, and they still work. They just don't get used much anymore.

[Alrainbow]

I have a rolerdex filled with fine cookware and some deliver too hahahhaa.

[Albert Porter]

My wife and I are still in love with the cookware we bought in Paris shortly before we got married. Link below, appears they have not changed in all these years.

http://www.lecreuset.com/shop-by-materials/cast-iron/

[tom_hankins]

My wife and I have a nice collection of Le Creuset cookware, our favorites.

[rockitman]

My wife and I are still in love with the cookware we bought in Paris shortly before we got married. Link below, appears they have not changed in all these years.

http://www.lecreuset.com/shop-by-materials/cast-iron/

Love their Dutch ovens.

[Per Sundell]

I own 9 different frying pans. There´s one for all occasions but my overall favourites are my deBuyer carbon steel pans.
After a year of use it gets a beautiful patina and nothing sticks to it. But it must be handled with care and respect.

[Per Sundell]

Knives? Well it´s the same deal. Carbon Steel. With a little work it gets a wicked edge. To wicked that I´m actually a little afarid of it ...
This is a picture of my Kamagata Usuba which is handforged by Shiro Kamu in Takefu, Japan.
Like all products worth owning they nedd care and respect.

[BadBob]

Love the All-Clad, but for the weight. Damn pans are heavy! Life-time cookware, and as you say even heat distribution. Love the big dutch oven for butternut squash soup (ok, for any soup) and the wok pan is terrific too, just heavy as hell. Could use a fatter handle to provide a better lever when lifting to dump the last bit out of the pan.

Along with high quality knives, one of the best kitchen purchases I've ever made was a good electric sharpener. Makes working with a keen edge easy as pie, and putting a fresh edge on takes seconds. Better ones run ~ $150 – $250, but worth every penny.

[MylesBAstor]

Believe it or not, we still have one of those circa 1920 knife sharpening trucks that comes by the block periodically. As my cooking instructor said, no substitute for one of these guys to put a fine edge on your knife.

Another consideration at least for professional chefs, is warranty. Chefs do break knives and they use companies that quickly replace broken items.

[BadBob]

I also like the electric when setting up table for a big dinner party, nice to put out razor sharp knifes with steaks or prime rib! Takes a few minutes to sharpen half dozen knifes.

[Per Sundell]

Yup your right. But to get the a stainless steel knife sharp enough for the tomatoes its fine.

[BadBob]

I still can't understand adding photos, at least from my iPad!

[MylesBAstor]

Easy. Use the button to the top left when posting, upload the photos and under the dialog box you should see a choice of picture sizes. Just click on each one for the desired size and you are set.

[Johnny Vinyl]

I'm pretty good using a steel for sharpening, but I bring my 8" and 10" Chef knives to a local place called KnifeWear.

[JackD201]

I'm pan crazy. All-Clads are the daily drivers. I also have carbon steel now after which my cast irons no longer get used. The sear from a well seasoned carbon steel is hard to beat. As Per mentions though they need to be handled properly. Using anything acidic can strip away the hard earned layers. Aside from the sear, there ain't nuthin' like the flavor of a well seasoned pan be it a Wok at a Cantonese restaurant or a pan with history. Then theres the carbon steel crepe pan, two sizes for paelleras, you get the picture. At least cartridges are small!

Daily driver knifes are Kyocera Ceramics. They are very sharp and don't cost much. Downside is that they lack weight. For more delicate stuff I use Henkel's Miyabi line. European shapes with Japanese steel. These look great but I'm not too thrilled with how my hand wraps around. For quick chopping I like the feel of Globals better. Carvers are Wusthof Hollow-Ground. For those that like really thin slices of roasts I use a Bugatti salmon hollow my brother gave me for my birthday.

I used to have test tubes in a bain marie for sauces but now find it much easier to repurpose insulated stainless steel bottles from Hydroflask or Fifty/Fifty to keep them at temp be they coming of a sauce pan or a double boiler (All-clad). When I REALLY cook, I usually cook for between 8 and 14 people at a time. Typically three courses. I short cut on stocks and use a pressure cooker these days to get collagen out quickly. I sadly lack the time and patience for pristinely clear stocks. I just don't want to deal with the stress! LOL.

For stews my go to is a Dutch Oven by Le Crueset. Have a bunch of baby ramekins with tops too for hot sides like truffle cream corn or even soups.

Friends say the only room that rivals my music room for gadgetry is my kitchen, I say no not really. If I had a salamander and a cold smoker to go along with the multiple immersion cookers as well as that new custom sealed bricker I've ordered, maybe...

Best cheap tool? The award has gotta go to my little Krups coffee grinder. Toast some toasted pepper corns, toasted seeds, heck even throw in dried mushrooms like porcini or morel and you can really make for some exciting spice mixes to dust or rub.

[Rust]

Sadly, I like Mauviel cookware, especially the all copper sauce pan. Requires careful treatment though. Beautiful to look at and a bit pricey.

I do have some antique Lodge cast iron pans and a Dutch Oven, much better than the new stuff because the grain structure is much finer. One thing I am experimenting with is polishing down the interior of a new cast iron pan to a much finer finish. The new stuff is difficult to clean without damaging the seasoning.

Knives are primarily Henckels (NOT the cheap imports) though my sharpest are ancient hollow ground Chicago Cutlery carbon steel which take a razor edge but the shapes are not as useful.

I've been trying a large pan with a ceramic non stick coating but like most new stuff it's not very thick and I prefer some weight to cookware. Otherwise I like it. Still nothing sears like cast iron.

Some of my favorite pans are old Revere ware, very heavy stainless with a very thick copper bottom from back when good stuff was produced domestically. There is very little on the modern market anything like them anymore and I've looked. All Clad is about as close as one can get now days.