Pots and Pans

[josh434]

I am in the process of looking for new cookware. I am looking for something that is good looking, easy to care for, good at what it does, and will last a lifetime. I have been looking at All-Clad http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=111366&RN=397 and was wondering if you guys had any thoughts.

[biomesh]

If you have your heart set on all-clad cookware, I would suggest checking out www.cookwarenmore.com. They sell second quality or irregular pieces at prices which are at least 33% off retail price. Many of the pieces I have purchased you cannot tell what the defect is. Also once you start using the cookware, eventually it will get a scratch or two on it and you can't tell the difference anyway. The cookware still comes with the regular warranty, as well. If you want all-clad to cook with (not just for show), then check them out. Some pieces may take a while to get due to limited availabilty, but it is worth the wait. They also have sales twice a year, so you can get even better deals.

[Scotto]

I have All-Clads, and they are top of the heap. It will make a remarkable difference in your cooking. That being said, avoid their non-stick offerings, which aren't worth the money.

[BMWRider]

I bought All-Clad because Cook's Illustrated named it their favorite, and I have not been disappointed. Outstanding cookware.

[stobes21]

I think before you really start looking at brands you have to ask yourself what you want in your cookware and what you're going to be doing with it. A full matched set of all-clad is very pretty, but if you're used to cooking on cast iron or non-stick, you will either ruin a lot of dishes or just not use that very expensive cookware.

So: what pots and pans do you have now? What do you find you use the most (both type of cookware and style of pot/pan)? Do you want to be able to go cook-top to oven, serve directly from the vessel on your table, or both? Also, think about weight: a heavy stainless steel stock pot may feel nice in the store, but are you going to be able to lift it and carry it from your stove to your sink full of liquid? Is your wife/girlfriend?

If you have never cooked in stainless steel, I would recommend picking up either a single nice pan, or a small set of cheaper stainless before you drop the big $ on a full set of all-clad. Try cooking with it for a while and see if it's something you like. A lot of people (myself included) don't like stainless pans. I prefer well seasoned cast iron, and use it for about 90% of my cooking.

[ouch]

Face it- there are a lot of well made choices in cookware. Unlike razors, asb's, soaps and creams, you don't need them all, although it's nice to have a good selection of cookware. Price is not necessarilly indicative of quality- some of my best pieces were only a few dollars (Wearever fry pans, black steel omelette, blini, fry, and crepe pans, etc.). What's more important is to have good examples of the most import sizes and shapes, rather than a "set" where half of the pieces will go untouched.

Handy items-
1qt sauce
2qt sauce
3-4qt sauce
4-8qt dutch oven
8-12qt stock pot
8" fry
10" fry
3qt saute
5+qt saute
baking sheets
au gratin pans

Additional items by companies such as Le Creuset, and perhaps a piece of copper will really spiff up your kitchen.

[Confuzius]

I've got a set of copper/aluminium heavy based stainless steel lagostina's that I thoroughly enjoy. Complimented by a Lodge cast iron pan, big cast iron "wok" and one lagostina non-stick for health concious eggs and pancakes. And my clay tajine :-)

My advice is make sure that they're all oven safe (no plastic handles) so you can pop something from the stove top into the oven/broiler to finish it.

[mozart]

I can only second stobes21's post. Excellent advice!

Depending on your cooking habits, you will probably end up with pots/pans made of stainless steel, black steel, cast iron, nonstick, enamel, copper, aluminum, etc., maybe two or three of each. It is not advisable to get a set of one kind, unless you can be sure you are really going to use all of the items, or use most of the items and give away the rest. I would recommend not to rush it; get only what you need.

I will not go into copper cookware, which is arguably the "best" cooking tool for the tasks it is good at, but only looks good when properly cared for. I personally rarely polish my copper cookware, because it is cookware, not a set of Sunday dress shoes. However, I realize that different people have different priorities.

Heavy stainless steel is generally a good material, and All-Clad is certainly a good brand. Also, check out Calphalon. There are quite a few European brands that trump those in terms of quality, but they are hard to come by in the US. Don't get any stainless steel with a tiny layer of copper on the outside (All-Clad, Calpahlon). They are hardly worth it, although the Calphalon Tri-Ply line is actually not that bad, and there are great deals to be had on Amazon, because that line is being phased out. The same holds true for the Calphalon Professional Hard Anodized line. That is excellent cookware to be had for extremely low prices right now.

I personally don't care for All-Clad, because I find their handles totally silly and uncomfortable. So, before you buy a pot or pan, go to a store, put some thing heavy in it and hold it in your hand to see if you like it.

Having said that, I currently have a brand-new Bourgeat copper sauce pan that I am willing to sell for the bargain price of $300 (shipped)... Interested?

Have fun!

Best - MM

[adamjaskie]

I personally don't care for All-Clad, because I find their handles totally silly and uncomfortable. So, before you buy a pot or pan, go to a store, put some thing heavy in it and hold it in your hand to see if you like it.

IIRC, some different lines of All-Clad have different handles. The LTD line certainly has nice handles; quite comfortable, but it is good advice to go to the store and try them out. As for longevity, my parents have a few All-Clad LTD pots and pans (a couple saucepans, a stockpot, and a skillet) that they got for wedding presents 25 years ago. Some of them are looking a bit beat up on the outside, as they have a layer of black anodized aluminum on the outside that's starting to wear off on the bottom. Of course, my mom uses her 2qt saucepan to make cocoa almost every single night, so it's completely understandable after 25 years.

I wouldn't buy expensive non-stick cookware. It does eventually get scratched up, no matter how careful you are with it, so I buy inexpensive but good quality pans. These are made of THICK aluminum, hold up well, but look ugly. There are a number of brands of these on the market, I think the ones I have are from Sam's Club, I got two 10" frying pans and a 14" frying pan for a total of maybe $50.

Don't splurge on All-Clad for big stockpots. The Tramontina stuff that you can get at Wal*Mart (I think you can get it elsewhere) is actually pretty good, with a nice, thick base, and a well-fitting lid. The benefits of good cookware like All-Clad aren't really important for a stockpot.

[analog_kid]

http://lib.store.yahoo.net/lib/distinctive-decor/rr.gif



:biggrin:

[Dennis]

I have All Clad stainless (the original series). Awesome pots and pans and still solid after 14 years of daily use. Buying the boxed set is easy but doesn't always give you pieces that you really need. If you can get Open Stock pieces, all the better because you can pick and choose your pieces. Going off the top of my head, this is what I would buy:

All Clad:
12" skillet stainless
10" skillet stainless
8 qt covered stockpot (they call it a "stockpot" but it is not - it is a dutch oven) - this is your workhorse pot. Could not do without it.
3 qt covered pot stainless (your all purpose, everyday pot)
1 qt covered pot stainless (great for sauces, reheating soups, etc...)

Nonstick cookware:
10" & 12" nonstick skillet - whatever Sam's Club sells. Do not buy expensive here.

Cast Iron:
12" Lodge cast iron skillet, preseasoned
buy a 10" too if you cook cornbread or pineapple upside down cakes

You should look into black steel pans too - quite cheap and very, very serviceable. They will develop a patina and slickness with time like cast iron will. You should get by for 95% of all kitchen stove tasks with those pans above. You do not need a special double boiler (set a stainless bowl over your 3 qt pot) or or any other specialized gear until you know you really need it.

Good luck -
Dennis

[Roman414]

The most useful piece of cookware I own is my Lodge 12-inch cast iron skillet. I use that thing in so many different ways. Other than that, I have a hodge-podge of mismatched stuff I picked up here and there.

[hossmp]

I am an avid cook, maybe not a great one but I enjoy it, and I can say knives and cookware are very personal. I would asses what kind of work you do in the kitchen first. Some people will need 3 skillets of different sizes and materials while others only one. I try to keep a wide variety in my food preperation so I tend to have a larger collection than the average cook. I have a All-Clad stainless set that I received as a gift about 6 years ago and I like it. In general its hard to beat. If I were buying alot of pieces today I would definatly seek out a dealer that has the mauviel stainless cookware available to look at. I would highly advise looking at them. One thing I can share is your best bet is to buy a few pieces that you know you will use and keep the older set you have to fill the holes. Its tempting to go with a big set but there is alot you will not use.

Currently my kitchen consists of these -

7.25 qt Dutch oven from Le Crueset
2-3 qt sauce pans from All Clad
10 inch skillet/fry from All Clad
6 qt All Clad pot
3.5 ish qt Saute from All Clad
6 qt Saute from All Clad
9.5 inch Saute in copper from Bourgeat
Evase from Bourgeat
9-10inch not sure no stick Bourgeat Fry pan -- highly recomend this
Square grill pan from Le Crueset
Grandma's old pressure cooker pot

I think you will find people that take food serios to have something fairly similar give or take a few pieces depending on what you cook. I do alot on top of the range so I value my saute pans and fry pans. People also always forget to include the lasangna pans or bakers as some people refer to them. Do yourself a favor and invest in a few good ones.

Best of luck and remember practice makes perfect in shaving and cooking! I got into cooking when I was in college I couldnt take all the fast food and lived with a line cook at a local restaurant. Since then I have been honing my skills daily.

[adamjaskie]

I think you will find people that take food serios to have something fairly similar give or take a few pieces depending on what you cook.

This is important. What kind of food are you into? I like Italian food a lot, and French bistro stuff, so my most-used pan is by far my sauté pan (for... just about everything; sauces for pasta, fricassees, steak and cut-up chicken with pan sauces, etc), followed by a big dutch oven which I mostly use for stews (I put my stews in a dutch oven and shove them in the oven for a few hours, as it makes stirring less necessary) and larger braised meats.

[sparkchaser]

http://lib.store.yahoo.net/lib/distinctive-decor/rr.gif



:biggrin:

http://www.maj.com/gallery/DanElHombre/smilies/nono.gif



IF I could afford it, I'd get All-Clad and Le Creuset but since I can't afford that stuff, I pick up Calphalon.

[DaveF]

Interesting about the non-stick advice. That is one of our most-used pans (grilled cheese, scrambled eggs, omelets, etc.) and as our cheapie T-Fal non-sticks are both completely battered and scratched I was thinking about getting some expensive replacements. You guys make good points about getting cheaper versions, though, as all non-stick pans will get scratched eventually. I'll have to poke around BJ's and Costco to see what they have.

[mozart]

Interesting about the non-stick advice. That is one of our most-used pans (grilled cheese, scrambled eggs, omelets, etc.) and as our cheapie T-Fal non-sticks are both completely battered and scratched I was thinking about getting some expensive replacements. You guys make good points about getting cheaper versions, though, as all non-stick pans will get scratched eventually. I'll have to poke around BJ's and Costco to see what they have.

Actually, I personally do think that there is some good nonstick cookware out there, so I don't totally agree with going the cheaper route. However, some of it requires great care to avoid damaging the nonstick surface. I personally have two pieces, one each from Calphalon and All-Clad, and I have used them for 4 years using exclusively plastic or wooden utensils, thus causing no visible damage.

Having said that, I don't think there is really something like "nonstick", just different grades of stickiness. I have had good experiences with Scanpan, which is made of titanium and has a much reduces stickiness, but it is not quite nonstick. Likewise, well seasoned cast iron pans are almost as nonstick as teflon-coated pans. Unfortunately, good cast iron pans with smooth surfaces are very difficult to come by. Le Creuset makes them, but they don't seem to be available on the US market. Lodge is too rough and uneven, but it's acceptable.

Best - MM

[Confuzius]

Anyone know if lodge sells a lid for their 12", deep skillet to make it into a dutch oven?

[BigColdMartini]

I'd make sure that it can go from the stove top and into the oven. This is necessary if you brown something on the stove top and then continue the cooking process in an oven or broiler. Make sure the handles can take the heat.

[TimmyBoston]

I have All-Clads, and they are top of the heap. It will make a remarkable difference in your cooking. That being said, avoid their non-stick offerings, which aren't worth the money.

I've never used good pots or pans, how do they make a difference in your cooking?

[letterk]

As a wedding present, we received a set of Anolon stainless pots and pans. Some of great, some we can't stand and never use. If I were to do it again, I'd pick individual pieces I know I'd use. For non-stick, we've been happy with the Calphalon Commercial Nonstick line. Not the cheapest, but not the most expensive either, and they seem to release well and last a long time.

[alb]

All-Clad LTD is very nice stuff, I like mine, but the black anodization on the outside will wear over time. If I could do it over, I'd go for the stainless version instead.

[mozart]

I've never used good pots or pans, how do they make a difference in your cooking?

The answer to this question depends on how well you can detect differences in the outcome from cooking with different cookware, how important that is to you, and how well you can take advantage of the better properties of good cookware.

If food keeps sticking to your pans, if it comes out too dry or uneven, you may need better cookware (or a better stove) and/or improve your cooking techniques. However, you can't improve beyond what your cookware will allow. So, to directly answer your question: they make all the difference in the world.

Best - MM

[jellywerker]

I got a few pieces of Le Creuset for Christmas/with Christmas money, and they are awesome. Pricy, but should last forever. Thick cast iron gives even heat, and is easier to clean than you would think, and the enamel outsides look great and wipe off quickly. They also make excellent and attractive serving dishes, as the cast iron retains heat and they don't look horrible.

[adamjaskie]

Actually, I personally do think that there is some good nonstick cookware out there, so I don't totally agree with going the cheaper route.

Yeah, there are plenty of cheap, thin metal pans out there with a nonstick coating, and they are pretty bad. They transfer heat too quickly and not evenly enough, so stuff in the middle of the pan burns and stuff near the edges stays raw. There are also some cheap, THICK aluminum pans out there with a good nonstick coating, and they are pretty nice to cook on. Obviously they aren't going to be as nice as All-Clad, but they are pretty close and a LOT cheaper, just not as pretty or well-made.

The handles are usually a flat bar of metal, sometimes with a silicone rubber boot that fits over them and is removable for washing, and the outside of the pan is plain, fairly rough brushed aluminum that picks up and holds onto a lot of burned-on food unless you spend hours scouring them with BonAmi. The handle on one of mine is getting a little loose after three years, but nothing major. It was cheap, and has held up well for three years in two college rental houses as communal cookware between myself and my roommates. I avoid metal utensils, but I suspect metal has touched them a few times despite my pleading.

[ouch]

He drew her close, gazed longingly into her eyes, and said, "Teflon is a registered trademark of the DuPont Corporation, and, as such, should only be used to describe its products or services. Please refer to it a polytetrafluoroethylene, or PTFE for short."

Great moments in bad poetry.

[mozart]

Teflon, Teflon, Teflon, Teflon, Teflon!!!!!!
:tongue: :tongue: :tongue:

DuPont, sue me!!

:wink:

[Limey]

I have some All Clad LTD which is great stuff but I would also recommend pots and pans from Sur La Table (here (http://www.surlatable.com/category/id/101702.do)). I got the 9 piece set and find it to be as good as All-Clad.

[trinitone]

If you have your heart set on all-clad cookware, I would suggest checking out www.cookwarenmore.com. They sell second quality or irregular pieces at prices which are at least 33% off retail price. Many of the pieces I have purchased you cannot tell what the defect is. Also once you start using the cookware, eventually it will get a scratch or two on it and you can't tell the difference anyway. The cookware still comes with the regular warranty, as well. If you want all-clad to cook with (not just for show), then check them out. Some pieces may take a while to get due to limited availabilty, but it is worth the wait. They also have sales twice a year, so you can get even better deals.

Thanks for the tip. Having them so close by might not be so good for the bank account, though.

I currently have a hodge podge of pans but can say for sure that my All-Clad stainless is a might bit better than the Revereware I also have in the mix.

I agree that you don't really need the pricier "full core" stockpots. For that purpose I have the $99 multi-cooker (Aluminum core is only in the bottom) and it is great. Stews, chilis, cooking pasta and steaming vegetables... it does it all.

As far as them lasting a lifetime, just treat them well and they'll return the favor.

[Dennis]

Anyone know if lodge sells a lid for their 12", deep skillet to make it into a dutch oven?

The lid for the (I believe) 8 qt dutch oven is the same size as the 12" skillet. Not that that is helpful, but an inquiry to Lodge would probably answer your question.

Dennis

[Dennis]

I've never used good pots or pans, how do they make a difference in your cooking?

Quality pans heat evenly from edge to edge, do not warp, retain their good looks pretty readily, and are high quality construction. Food cooks more evenly and is reproducible. If you want more in depth answers, take a look at any Cook's Illustrated equipment review where they compare pans to each other and it will give you a really good idea about what is good and what is not. They beat the crap out of cookware and have definite opinions.

Dennis

[Confuzius]

The lid for the (I believe) 8 qt dutch oven is the same size as the 12" skillet. Not that that is helpful, but an inquiry to Lodge would probably answer your question.

Dennis
Quick look at their website, I have the 12" skillet with the "assist handle"
https://secure.lodgemfg.com/storefront/storeimages/%7BFEEF3E10-782A-4FCF-91CA-DF91C5D380CD%7D_002_L8_10_12_14SK3_lg.jpg

It dosn't look like they have what I'm looking for.
My mom has a 12" griddle pan that has a lipped rim and a tab that sits in the slot of the "assist handle" so it can be used as a lid and when opened it balances/locks into the "assist handle".

It looks like I'm experienceing another one of those "they don't make 'em like they used to" moments.

[sparkchaser]

Confuzius, I suggest looking in old school hardware stores, flea markets, and eBay.

[Dennis]

Quick look at their website, I have the 12" skillet with the "assist handle"
https://secure.lodgemfg.com/storefront/storeimages/%7BFEEF3E10-782A-4FCF-91CA-DF91C5D380CD%7D_002_L8_10_12_14SK3_lg.jpg

It dosn't look like they have what I'm looking for.
My mom has a 12" griddle pan that has a lipped rim and a tab that sits in the slot of the "assist handle" so it can be used as a lid and when opened it balances/locks into the "assist handle".

It looks like I'm experienceing another one of those "they don't make 'em like they used to" moments.

Yup. I have the same pan. Quick and dirty:

My Lodge 12" skillet and 8qt dutch oven:
http://badgerandblade.com/gallery/displayimage.php?imageid=11088

Lid moved from pot to skillet. Fits like it was made for it:
http://badgerandblade.com/gallery/displayimage.php?imageid=11089

Underside of the lid:
http://badgerandblade.com/gallery/displayimage.php?imageid=11090


You're right that it doesn't lock however, just fits.

Dennis

[WithTheGrain]

I got a few pieces of Le Creuset for Christmas/with Christmas money, and they are awesome. Pricy, but should last forever. Thick cast iron gives even heat, and is easier to clean than you would think, and the enamel outsides look great and wipe off quickly. They also make excellent and attractive serving dishes, as the cast iron retains heat and they don't look horrible.

For Le Creuset, I would suggest checking out TJ Maxx if you are around one. They frequently have pieces with a big discount (though they may have a scratch). The have other impostor/look alikes, but actual LeCreuset as well. Rumor has it they get some good shaving stuff from time to time, but this I haven't seen myself.

[mozart]

Regarding Le Creuset, there is a much cheaper alternative by Tramontina that gets very high marks from Cooks Illustrated. Target and Wal-Mart carry it, which is surprising and almost a turn-off right there...

For the true enameled-cast-iron aficionado, Staub is probably the holy grail.

Best - MM

[Ltltony]

All-Clad is fantastic. You won't be disappointed. If this is your first time with good pans the biggest thing to learn will be heat control.

[trinitone]

For Le Creuset, I would suggest checking out TJ Maxx if you are around one. They frequently have pieces with a big discount (though they may have a scratch). The have other impostor/look alikes, but actual LeCreuset as well. Rumor has it they get some good shaving stuff from time to time, but this I haven't seen myself.

+1

Marshall's as well. Between the two I have seen stuff from Le Creuset, All-Clad and Mauviel.

[ouch]

Regarding Le Creuset, there is a much cheaper alternative by Tramontina that gets very high marks from Cooks Illustrated. Target and Wal-Mart carry it, which is surprising and almost a turn-off right there...

For the true enameled-cast-iron aficionado, Staub is probably the holy grail.

Best - MM

Le Creust has a lot of knockoffs, and I think even Mario Batali has gotten into the act.

I have a 30cm Le Creuset au gratin pan that I bought in 1975 that still looks new.

[jellywerker]

I have Le Creuset outlet near me, and got it at around a %40 discount, so I think I got a deal, still pricy though =P

[moses]

The funny/annoying thing about Le Creuset, according to my mother, is that twenty years ago it was very reasonably priced.

-Mo

[jellywerker]

I am sure it was, but now they can sharge extra for the French "snob factor" i.e. snobby people can buy it and think they are better than other people because their cookware has a fancy sounding French name =P

[ouch]

I am sure it was, but now they can sharge extra for the French "snob factor" i.e. snobby people can buy it and think they are better than other people because their cookware has a fancy sounding French name =P

I agree. Now if you'll excuse me, I have to go to le pissoir.

[jellywerker]

Exactly =P

[CharlieS3]

I've never used good pots or pans, how do they make a difference in your cooking?
My belief is that better cookware gives better, more uniform heat distribution. This matters most in frying/sauteeing. Better cookware is thicker and this reduces warping. Warped pans are a particular problem with ceramic cooktops which are quite flat. Multi layer pans contain copper or aluminum which are good thermal conductors and allow lateral heat flow in the pan bottom.

A suggestion is to look for a restaurant supply store - you can often find good prices on durable cookware.

I personally favor cast iron, the old black stuff your grandmother used - especially frying pans, griddles and dutch ovens. The newer stuff by Lodge has rough surfaces, but is OK for dutch ovens. Better stuff turns up at tag sales, GoodWill stores and the kind of low end antique/junk stores where you can also look for DE razors.

Be certain to "season" cast iron before the first use. Use Google to find out how.

[moses]

My belief is that better cookware gives better, more uniform heat distribution. This matters most in frying/sauteeing.

It is also a very good thing in sauce and soup pots as well. Better heat distribution means less burning. Which is a very very good thing.

[stobes21]

Le Creust has a lot of knockoffs, and I think even Mario Batali has gotten into the act.

Indeed. I was given a Mario Batali branded Dutch Oven that is fantastic for chili, pot roast, and slow cooked soups. Though I do not own any Le Creuset, I have used some pieces when cooking in other peoples' kitchens and I can't tell the difference.

[Beowulf53]

Another All-Clad fan here. I echo the others who suggested looking for seconds - it will save you a lot of $ and what the hell - you're going to scratch them up anywayif you use them. A few sauce pans, a stewpot, a large skillet, and a small skillet (aka omelet pan) and you are set.

Add to that a few pieces of Lodge cast iron and you have everything you need.

Ken

[TULIP]

I think before you really start looking at brands you have to ask yourself what you want in your cookware and what you're going to be doing with it. A full matched set of all-clad is very pretty, but if you're used to cooking on cast iron or non-stick, you will either ruin a lot of dishes or just not use that very expensive cookware.

So: what pots and pans do you have now? What do you find you use the most (both type of cookware and style of pot/pan)? Do you want to be able to go cook-top to oven, serve directly from the vessel on your table, or both? Also, think about weight: a heavy stainless steel stock pot may feel nice in the store, but are you going to be able to lift it and carry it from your stove to your sink full of liquid? Is your wife/girlfriend?

If you have never cooked in stainless steel, I would recommend picking up either a single nice pan, or a small set of cheaper stainless before you drop the big $ on a full set of all-clad. Try cooking with it for a while and see if it's something you like. A lot of people (myself included) don't like stainless pans. I prefer well seasoned cast iron, and use it for about 90% of my cooking.

+1

I've got several pieces of All-Clad (four, to be exact), but most of the time I grab one of my well-seasoned cast iron pieces. It all depends on what kind of cooking you do and what you're after.

[-bp-]

TimmyBoston Asked:


I've never used good pots or pans, how do they make a difference in your cooking?

HUGE difference. Good pans will regulate the transfer of heat better and more evenly than cheap pots. They will last longer, too. In fact, really good pans should be chosen with care because chances are you'll never need to buy another.
If you're like me, you cook your steak both on the stovetop AND in the oven. Any pan with a plastic handle ain't gonna work for that.

That said, my wife came home with an all-metal set from Ikea. I laughed, then scolded her for buying cheap crap that wouldn't last. That was 17 years ago. Just whipped up some boiled, buttered carrots in one tonight.

[ouch]

TimmyBoston Asked:



HUGE difference. Good pans will regulate the transfer of heat better and more evenly than cheap pots. They will last longer, too. In fact, really good pans should be chosen with care because chances are you'll never need to buy another.
If you're like me, you cook your steak both on the stovetop AND in the oven. Any pan with a plastic handle ain't gonna work for that.

That said, my wife came home with an all-metal set from Ikea. I laughed, then scolded her for buying cheap crap that wouldn't last. That was 17 years ago. Just whipped up some boiled, buttered carrots in one tonight.

If you're like me, you cook your steak outdoors. I don't care if it's snowing! :lol:

And I wouldn't laugh at those Ikea items. I have a few pieces that work surprisinlgy well. They sport a nice, thick bottom plate, but have thinner sides than the expensive stuff, and they'll scorch there. For the price, they're pretty hard to beat.

[Suzuki]

If you're like me, you cook your steak outdoors. I don't care if it's snowing! :lol:

And I wouldn't laugh at those Ikea items. I have a few pieces that work surprisinlgy well. They sport a nice, thick bottom plate, but have thinner sides than the expensive stuff, and they'll scorch there. For the price, they're pretty hard to beat.

+1 on the better Ikea stuff - can be great values.

Here's a pic of the company's enamelled cast iron casserole - bet it lasts just as long and cooks just as well as the Creuset for a fractoin of the price:

Ikea 5 quart casserole - $59

http://www.ikea.com/us/en/catalog/products/20128903

Creuset 5 quart casserole - $229

http://www.chefcentral.com/Le-Creuset-5-qt-Round-Casserole-Red-P1712C426.aspx

I'm buying the Ikea version - c'mon, its just some freaking cast iron with some enamel - $229, get real.

For the home cook the 365 series of pots/pans is great value for the price (yes, you can get better stuff, but you'll have to pay a lot more for it - I've used lots of pots and pans and, for most stuff I don't notice a difference between the Ikea 365 stuff and name brands - which in many cases are built to the very same specifications).

As with most cooking - its more about the chef than the cookware - even though I'm a pretty good cook, Julia Child could cook rings around me with nothing more than a cast iron skillet and a butter knife!

[ouch]

I have a 4 1/2 qt Le Creuset that's so old, I paid less than $50 for it. :lol:
Still looks brand spanking new. If I had to buy it today, I'd get a knockoff.