Wow, am I the only one who loves to cook with cast iron? My Griswold fry pans are just as non stick and really do a great job of maintaining heat, the easy transfer to the oven makes it ideal. Yeah, they're heavy.
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Pots and Pans
- Thread starter Jwrussell
- Start date
I'm right with you, I love cooking with cast iron
I've got several all clad's and they're great. I get a decent discount being a chef through Sur la Table but if you're looking for a nice SS set, I've had a set of SS with copper bases from Costco (their Kirkland brand) which are just as good as all clad and a couple including a saucier and a kettle shaped quart pot which are my favorites. G1
In my professional Kitchen we use a brand call Lincoln. They come in different strengths and I use the super clad. In my house I am a Calphalon or LeCreuset guy.
The best rule of thumb is you want thickness. The bottom is the most important. You want a good heavy gauge so not to burn and have even heat disbursment. Also are you pan roasting? If so then you need oven safe. Just a few things to consider and best of luck in your search.
The best rule of thumb is you want thickness. The bottom is the most important. You want a good heavy gauge so not to burn and have even heat disbursment. Also are you pan roasting? If so then you need oven safe. Just a few things to consider and best of luck in your search.
I have numerious All-Clad and LeCreuset pots/pans and can assure you they will outlast you and build quality is second to none (but its a bit of a investment). For example, my mother gave me two LeCreuset pans she bought over 20 years ago and there is not a single thing wrong with them after 20+ years of use.
I like the classic All-Clad stainless steel, easy to maintain, can go in the dishwasher (at least I do) and its the cheapest line they have.
Good look on your search.[/QUOTE
Both of these sets of cookware are great and worth every penny. Since you only own non-stick pans I recommend you also get one big cast iron skillet to complement your cookware. They are very inexpensive and every bit as versatile. For anyone reading this who does not have the coin to purchase the high end cookware you can do it all with a well seasoned cast iron. If you enjoy frying they are ideal. They hold heat very well and are heavy which help prevent spills as well.
Happy Cooking and remember, some of the best cooks n the world are men.imp1:
Picked up a couple of Calphalon pieces. A saute pan and a frying pan. There were less expensive options, but these seemed like a good middle ground. Still less than half of the price of a single saute pan from All Clad.
PetersCreek
Brother Borealis
I love my All-Clad. I picked my set up a couple of years ago. I went with the Williams-Sonoma 15pc set when they were having a free shipping deal. The 15pc set is a W-S exclusive and differs from the standard 14pc set by replacing the 6qt stock pot with a 7qt pasta pentola. I prefer the taller pentola to the short stock pot and by itself, that puppy retails for $430 locally. The only piece I haven't used is the dutch oven...and only because we're already invested in Le Creuset.
Since then, I've picked up several pieces to round out the collection. The Wife® likes non-stick so we have a couple of NS fry pans and I really favor the saucier, in all three sizes. Throw a steamer insert into the mix and we have a very full pot rack.
I'm a cast iron fan, too. My Lodge griddle sees duty almost every Sunday morning and then some.
Since then, I've picked up several pieces to round out the collection. The Wife® likes non-stick so we have a couple of NS fry pans and I really favor the saucier, in all three sizes. Throw a steamer insert into the mix and we have a very full pot rack.
I'm a cast iron fan, too. My Lodge griddle sees duty almost every Sunday morning and then some.
