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What Cookware Is the Best?
Spilling over from Susan’s post on Kamala’s recent cookware purchases is a minor debate on what cookware works the best, for what purpose, and at what price. @doctorrobert, @kedavis, and @jimmcconnell have already commented. But what do you think? I suppose I started the digression with this comment:
I confess to you, I have one of these. I’ve only used it once to fry a single egg. I told my wife before l’affaire Kamala that she might as well start using it — we’re not getting any younger.
Mauviel Copper M’200 CI Fry Pan
Select : 12″
$435 (It was much cheaper when I bought it.)
Williams-Sonoma many years ago. Up ’til now it’s just been too special to use.
What is your favorite skillet, chicken fryer, or saucepan?
Published in General
Peas porridge in the pot nine days old. They say that houses kept a pot in the fireplace on simmer 24 hours a day. Don’t know if it’s true, but it does away with the need for refrigeration.
It would probably take a while to learn how to use it.
Lynda insisted on the crane. Just in case.
I do it pretty much like this:
I think once you get the pot boiling you put the cauldron near the fire, but not over it, and stew in it. I suppose, you could use it dry as a baking oven. Hey, you could make flat bread by throwing rounds to stick against the inside. But using the crane in and out to provide indirect heat is probably the key to temperature control.
How long do you normally cook a crane?
He’s the only one I’ve ever seen do it that way. He’s also liberal with the butter and the salt. Looks delicious.
But you do that every morning? I take it your wife is already awake.
Longer than sparrow, shorter than flamingo.
Certainly not every morning.
We splurged on a set of All-Clad cookware about 18 years ago, which proved to be an excellent investment; it all still looks and works great. We also have some Lodge cast iron cookware (skillet, grill skillet, grill flatiron), and a Tramontino enamel cast-iron dutch oven (works as well as Le Creuset at a fraction of the price). The one thing we regularly have to buy is a non-stick skillet every few years. No matter how hard you try, that teflon is gonna get scratched. Our latest is from MadeIn and it’s my favorite yet.
I got one just for eggs, but my wife uses it to fry bacon and stew in among other things which ruins if pretty quickly. What do you find the teflon useful for?
Added: I assume it’s for special uses.
This has worked well for me for several years.
Oven safe and you can use metal in it. That sounds very good.
I’m so glad this post has gone extremely well! It shows the topic was deserving of its own post. Great job!
Yes, surprising, isn’t it? But the more the merrier.
We are almost entirely a Revere Ware kitchen. Bought them as we could afford them, or found them at garage sales, shortly after we got married. Working just fine for nearly 5 decades.
I think I might go with MadeIn just so I could say that Ricochet sent me.
We do that, too. It goes in the dishwasher after each use. Once the teflon doesn’t work, we replace it. I use it for omelets.
My wife uses a Revere Ware pot that she inherited from my mother (which she got used), and it’s unlike any of the thin steel ones I was raised with. It’s very thick, and is probably, I think, at least forty or fifty years old as well.
I think eggs is all I use non-stick for. I make Jacques Pepin’s omelet recipe with tons of butter, but the teflon helps hide my culinary inability.
I noticed Pepin used a good bit of butter in a teflon skillet. It reminds me of when, I think, Katie Couric had a French chef making scrambled eggs on her morning show and he said, First, we use a little butter! And Katie said, But his is a non-stick pan; you don’t need to use butter. And the chef leaned to her and smilingly said, For the taste!
That’s one of my two Katie Couric learns to make scrambled eggs anecdotes. The other was with Bobby Flay. Katie never knew how to make scrambled eggs. Bobby Flay wasn’t as kind.
Let’s just say that’s not where her fortune was made.
The best cookware is whatever someone else is doing the cooking with.
When I got married I had read an article somewhere about things people wished they had done differently. And one was not eating on china every day.
So I went to the outlet center (Neither of us had any money at that point), and was going to buy a couple of place sets of china. When I walked in they gave me a scratch off coupon, which for me ended up being the coveted 40% off coupon (the ladies were all atwitter about the coupon). So ended up bringing home a 12 place set that we have been using daily ever since.
We have added the mid sized plates, and most convenient “weekday” meals I think are better consumed out of a pasta bowl (pasta with sauce, and the many crock pot goo’s over rice). So I recommend getting a handful of pasta bowls.
https://www.greenpan.us/
Your pastor will probably excommunicate you for your obvious and flagrant use of dark magic.
My vote is cast iron. Treat it well and it’s the best. Never wash it. Scrape it, wipe it, put it away.
Cookware?
Up your Game and add cloth napkins of cotton or linen, not the cheap, harsh ones.
My wife gives me paper towels torn in half.
Luxury!
Not really. When my wife makes green chile, she adds diced jalapenos . . .