The Swamp

Posted: **Wed Mar 23, 2016 1:17 pm**

Anybody have any pots/pan sets they really like? In the sub-$300 or so for a set range. I've read T-Fal were really good for really cheap but that their quality has been falling.

I don't have a preference between stainless steel, nonstick, etc. at the moment.

We have these from a Groupon "deal" and they are the shittiest pieces of shit to ever shit. I'm going to throw them all away.

And please don't tell me to go cast iron.

Posted: **Wed Mar 23, 2016 1:25 pm**

Gunpowder wrote:And please don't tell me to go cast iron.

Seriously, you should consider cast iron. It's durable as hell, can be practically nonstick if it's seasoned properly and clean up is easier since you shouldn't put soap on it. Just don't cook acidic foods like tomatoes or wine in them, otherwise it will produce an off flavor. (Although, enameled cast iron will take care of the acidic food issue.)

If you're dead set against cast iron, I'd look for any cookware sets that are made of 18/10 stainless steel. Look for cookware sets that have thick or heavy bottoms. The heat will spread out more evenly, so you'll have less of a chance to burn your food. We have a set of KitchenAid pots and pans and they work well for us. Calphalon makes good stuff too, but it's more expensive.

Posted: **Wed Mar 23, 2016 1:27 pm**

About to get rid of some of our nonstick stuff we got as a wedding gift. Thinking about going to something that doesn't flake off cancer into our food. Stainless?

Posted: **Wed Mar 23, 2016 1:28 pm**

We got like 5 pieces of Le Creuset when we got married and I've added maybe one every other year since. They're the best. Don't get a grill pan or a wok. The former is just dumb, the latter takes practice to use w/ any more success than the cast iron you're getting.

Posted: **Wed Mar 23, 2016 1:30 pm**

If you really need a cheap full set now, get some Farberware or Kitchen Aid and add a piece at a time from a higher quality manufacturer. I like All-Clad.

I only have 2 nonstick pans- both skillets. I buy cheaper ones and replace regularly. Don't buy a whole set nonstick. It dramatically shortens their lifespans.

Posted: **Wed Mar 23, 2016 1:30 pm**

Sabo wrote:
Gunpowder wrote:And please don't tell me to go cast iron.
Seriously, you should consider cast iron. It's durable as hell, can be practically nonstick if it's seasoned properly and clean up is easier since you shouldn't put soap on it. Just don't cook acidic foods like tomatoes or wine in them, otherwise it will produce an off flavor. (Although, enameled cast iron will take care of the acidic food issue.)

If you're dead set against cast iron, I'd look for any cookware sets that are made of 18/10 stainless steel. Look for cookware sets that have thick or heavy bottoms. The heat will spread out more evenly, so you'll have less of a chance to burn your food. We have a set of KitchenAid pots and pans and they work well for us. Calphalon makes good stuff too, but it's more expensive.

I might get a cast iron pan, but just one. Do you guys have like, whole sets of them? And can you cook most meals no probs?

I've seen what to look for but can't find a review that I am confident in. I was thinking maybe Calphalon as they make the one pan I have that I like.

Posted: **Wed Mar 23, 2016 1:31 pm**

Moreta wrote:If you really need a cheap full set now, get some Farberware or Kitchen Aid and add a piece at a time from a higher quality manufacturer. I like All-Clad.

I only have 2 nonstick pans- both skillets. I buy cheaper ones and replace regularly. Don't buy a whole set nonstick. It dramatically shortens their lifespans.

Doesn't have to be cheap and right now - I'm willing to spend some money but I don't want to get burned (HA!).

I read conflicting reviews about All-Clad.

Posted: **Wed Mar 23, 2016 1:35 pm**

If you have a large dutch oven, a 12" skillet and a saucier, you can do 95% of what you'd want to do.

Posted: **Wed Mar 23, 2016 1:41 pm**

mister d wrote:If you have a large dutch oven, a 12" skillet and a saucier, you can do 95% of what you'd want to do.

Yeah, you're probably right. The failure of the 12" (hey-o) is what has got me after new cookware.

Posted: **Wed Mar 23, 2016 1:55 pm**

I recently bought a Calphalon stainless, and I love it. Very solid, heats up nicely, ans is much easier to clean than I expected. Just soak in water for a little bit, and it wipes clean. I love my cast iron skillet. As AB said, season it, and it is virtually non-stick. Just make sure to dry immediately after cleaning. Cast iron is great for pan searing, and you can throw it in the oven. I will never by non-stick again.

Posted: **Wed Mar 23, 2016 2:00 pm**

The Sybian wrote:I recently bought a Calphalon stainless, and I love it. Very solid, heats up nicely, ans is much easier to clean than I expected. Just soak in water for a little bit, and it wipes clean. I love my cast iron skillet. As AB said, season it, and it is virtually non-stick. Just make sure to dry immediately after cleaning. Cast iron is great for pan searing, and you can throw it in the oven. I will never by non-stick again.

Glad I could be of service! I'm passionate about two things: bourbon and cookware.

Posted: **Wed Mar 23, 2016 2:03 pm**

What's the lifespan of this Calphalon shiz? The price point is suspicious. (Like I'd expect to be paying more for how great they sound.)

Posted: **Wed Mar 23, 2016 2:04 pm**

Gunpowder wrote:I might get a cast iron pan, but just one. Do you guys have like, whole sets of them? And can you cook most meals no probs?

I have a 10" cast iron skillet and a cast iron dutch oven. It handles a majority of my pan frying, searing and braising needs. If I'm going to braise anything with tomatoes I'll sear it in the skillet and then put it in a slow cooker. I also have smaller nonstick pan I use for cooking eggs in the morning.

Posted: **Wed Mar 23, 2016 2:09 pm**

Alright, I'll just get cast iron and give it a shot. I'd still like to get some regular pans though for the lesser chef in the household who fucks up everything in the kitchen that she touches.

Has anyone tried Blue Apron? I'm assuming you can do most/all of that stuff?

Posted: **Wed Mar 23, 2016 2:11 pm**

A_B wrote:
The Sybian wrote:I recently bought a Calphalon stainless, and I love it. Very solid, heats up nicely, ans is much easier to clean than I expected. Just soak in water for a little bit, and it wipes clean. I love my cast iron skillet. As AB said, season it, and it is virtually non-stick. Just make sure to dry immediately after cleaning. Cast iron is great for pan searing, and you can throw it in the oven. I will never by non-stick again.
Glad I could be of service! I'm passionate about three things: bourbon, the proper attribution of sources, and cookware.

Posted: **Wed Mar 23, 2016 2:15 pm**

Gunpowder wrote:Has anyone tried Blue Apron? I'm assuming you can do most/all of that stuff?

I've never done it, but its a brilliant idea for people who want to cook but don't want to think/shop.

Posted: **Wed Mar 23, 2016 2:17 pm**

Caphalon, All-Clad, and Le Crueset all make good stuff..and if you treat them right, they should last forever.

I have a couple of cast-iron dutch ovens which are great, but my GF has a Le Crueset that she's had for years, and I use that one more often.

I have 2 Calphalon non-stick skillets/frying pans that I use for doing eggs, omelets, etc but that's it.

Posted: **Wed Mar 23, 2016 2:20 pm**

Calphalon stainless is definitely good. I like the AllClad lids better, but I know my opposition to glass lids is more personal preference than anything.

Posted: **Wed Mar 23, 2016 2:23 pm**

mister d wrote:
Gunpowder wrote:Has anyone tried Blue Apron? I'm assuming you can do most/all of that stuff?
I've never done it, but its a brilliant idea for people who want to cook but don't want to think/shop.

We've been doing it for months, it's a bit pricey but the portion control is good.

It's good for someone who has no idea how to cook but wants to learn, too. The actual cooking aspect teaches me things but seems unnecessary much of the time (I don't need to spend 30 minutes making some shitty side dish).

Posted: **Wed Mar 23, 2016 2:24 pm**

Moreta wrote:Calphalon stainless is definitely good. I like the AllClad lids better, but I know my opposition to glass lids is more personal preference than anything.

I don't often use lids. I'll check all this stuff out. Thanks for the suggestions, Frogs.

Posted: **Wed Mar 23, 2016 2:41 pm**

P.D.X. wrote:What's the lifespan of this Calphalon shiz? The price point is suspicious. (Like I'd expect to be paying more for how great they sound.)

Their warranty is no joke. We have sent in a couple different pieces for replacement (got the set less than ten years ago) and gotten new items in return with no fuss and well ahead of the quoted "you'll receive your replacement in X weeks" time. The pieces we have not needed to replace are still in great condition.

Posted: **Wed Mar 23, 2016 2:47 pm**

Do you already have decent knives or should we add that into your bag as well?

Posted: **Wed Mar 23, 2016 3:21 pm**

My knives are good.

Posted: **Wed Mar 23, 2016 3:23 pm**

Do you have any recommendations on stoves, countertops, spices, refrigerators, brillo pads, whiskers, meat thermometers, microwaves, wooden spoons or plastic cups to really make sure I'm squared away here?

Posted: **Wed Mar 23, 2016 3:26 pm**

4 of the 10, but since you were such a jerk I'm not telling you. Your loss.

Posted: **Wed Mar 23, 2016 4:50 pm**

I've been very pleased with Anolon over the years. Had a set of nonstick, then five years ago switched out to stainless steel. Overstock.com always has sets and individual pieces on sale, BBB too. But I use my cast iron (two 12") just as frequently as the various stainless. I have one Anolon copper bottomed, but can't tell a difference (but I don't do a lot of delicate sauces and shit.)

ETA: I have one of these, nice pan. Overstock has two of them for $65, 9.5 in and 8in, which is a nice way to try out the brand.

Posted: **Wed Mar 23, 2016 5:38 pm**

We received some Calphalon pots and pans as wedding presents in 1994. We still use them a lot and they are still going strong.

Posted: **Wed Mar 23, 2016 8:00 pm**

howard wrote:I've been very pleased with Anolon over the years. Had a set of nonstick, then five years ago switched out to stainless steel. Overstock.com always has sets and individual pieces on sale, BBB too. But I use my cast iron (two 12") just as frequently as the various stainless. I have one Anolon copper bottomed, but can't tell a difference (but I don't do a lot of delicate sauces and shit.)

ETA: I have one of these, nice pan. Overstock has two of them for $65, 9.5 in and 8in, which is a nice way to try out the brand.

Thanks for this recommendation. These are slightly more expensive on Amazon, but free shipping if you're prime. They also have their 10 piece set on there too. Around $270 or so after taxes. Just purchased it.

Posted: **Wed Mar 23, 2016 8:31 pm**

Gunpowder wrote:Do you have any recommendations on stoves, countertops, spices, refrigerators, brillo pads, whiskers, meat thermometers, microwaves, wooden spoons or plastic cups to really make sure I'm squared away here?

Big SOS fans over here. Anything under 1100 watts in a microwave is junk. Get yourself an instaread pen and an iGrill mini for maximum meat enjoyment.

Posted: **Wed Mar 23, 2016 9:30 pm**

I laughed

Posted: **Thu Mar 24, 2016 8:05 am**

rass wrote:
A_B wrote:
The Sybian wrote:I recently bought a Calphalon stainless, and I love it. Very solid, heats up nicely, ans is much easier to clean than I expected. Just soak in water for a little bit, and it wipes clean. I love my cast iron skillet. As AB said, season it, and it is virtually non-stick. Just make sure to dry immediately after cleaning. Cast iron is great for pan searing, and you can throw it in the oven. I will never by non-stick again.
Glad I could be of service! I'm passionate about three things: bourbon, the proper attribution of sources, and cookware.

Yeah, Sabo wasn't happy with me.

Posted: **Thu Mar 24, 2016 10:07 am**

Ordered one of each type. Time to go next level with this cheffing. Fuck Kevin Dundon.

Posted: **Thu Mar 24, 2016 11:55 am**

If you have a glass cooktop be careful about a cast iron.

Posted: **Fri Jun 29, 2018 6:37 pm**

We had a cutlery set on our wedding registry and my wife’s closest cousin (growing up) got it for us and I think my wife was a little disappointed that he opted for that but it was a nice set and we used it for over 17 years and I only ever cut myself when I was drunk and this past Christmas my wife got me a new set and I swear to fucking god I cut myself every time I look at it drunk or not.

Posted: **Sat Jun 30, 2018 8:48 am**

Having once legitimately failed to make Kraft Dinner correctly, I am no one to talk. However, my wife absolutely swears by this copper cookware we've got. Ruffoni, I believe is the brand name. It does look genuinely cool, and as a thermofluids sort of person, I can appreciate the logic of using a material with high thermal conductivity... :)

ETA: This is the stuff. Good Lord, it's a bit steeper than I recall... ;-)

Posted: **Mon Jul 02, 2018 6:32 pm**

Well look at Mr. Fancy Pans.

Posted: **Mon Jul 02, 2018 6:37 pm**

P.D.X. wrote: ↑Mon Jul 02, 2018 6:32 pm Well look at Mr. Fancy Pans.

Not my idea mate. My wife is responsible for all housewares. :)

Posted: **Mon Jul 02, 2018 7:54 pm**

I’ve not spent that much money total on cookware in my life.

I still have a pan my grandmother gave me when I went to college because “ that’s he pan I liked my hot dogs cooked in”

Posted: **Mon Jul 02, 2018 8:01 pm**

Whoa.

Posted: **Mon Jul 02, 2018 8:03 pm**

rass wrote: ↑Mon Jul 02, 2018 8:01 pmWhoa.

No big deal. I mostly grill them now.

(Though we have a steamer and I like that from time to time. )

The Swamp

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