POLL: What cookware do you use?

[janef]

Would love to know about the scratch and dent sale. Where in Pa?

[SueK]

Lynn-
I live in central PA. Is the sale at the outlets in Grove City? I would love to go up there if that is where it is. And what a great guy you have for a husband! http://www.cookinglight.com/bbs/smile.gif

[Lynn B]

Hi! The "scratch and dent" sale (my words, not All-Clad's!!! http://www.cookinglight.com/bbs/smile.gif ) is held at the race track in Meadowlands, off I 79, south of Pittsburgh. It is a HUGE event! They have every line represented, and I would feel safe saying just about every piece from every line, too! It is incredible! Some of the pieces are narfed up a little bit (scratches, little dents, etc.) - but you just look them over carefully and pick what you can live with. I don't mind the small scratches, all my first All Clad that we paid high price for looks like that after a while! I mean, we USE our cookware, right?!!! Anyway - back to the sale. It is usually on a Friday & Saturday, the first weekend in June & December. If you call
1-800-ALL CLAD they will give you the exact dates once it gets closer to the time. (But don't trust them if they say they'll send you a post card w/ info! I swear, I have requested that "postcard" 5 or 6 times and never once gotten one!!!!) Also, there is LOTS of brand new stuff at the sale, too... always several things "featured", like some newer products, or whatever. They also have had some of the Emerilware, too. Last two times they had all their bake wear and their colanders, and utensils, etc. It is really heavenly! The prices are anywhere from good to great - I think they say "30 - 80% off retail"... of course the more badly scratched something is, the cheaper it is! Lids are sold separately, which is kind of nice if you just need a lid for something. They also usually have a small selection of cookbooks, oils, vinegars, spices, etc. People truly do come from all over the US and Canada for that sale, and I have seen families as well as professional chefs leaving with hundreds or thousands of dollars of stuff!!!

I hope this answered your questions! If not, please let me know!

Lynn

[SueK]

Thanks Lynn! I have several friends who live in that area (Cranberry) so I will ask them to let me know if anything is in the paper. That would be great to go to!

[hlao23]

We like Le Creuset. You can use it in the oven as well as on the stove top. I love all the different colors. They're also quite easy to clean considering that they're not non-stick.

I would not recommend buying they're tea kettles tho'- ours rusted in less than a month (we use it daily). They sent us a replacement which also rusted.

[Mousie29]

Hlao23,

I am interested to hear about how you use your Le Creuset. I hope I don't sound too stupid, but that line seems a lot different (from Calphalon, all-clad, etc.) since it is enameled cast iron. I got a 6.5 qt. french oven for Christmas, have the tea kettle and really dig the look of Le Creuset. thanks in advance.

[noni liedtke]

My DH of fifty years bought me a set of Healthcraft at the princely price of $1100 last year when I was still happily cruising along with fifty year old Revere from our honeymoon days. The Healthcraft is supossed to be waterless( which is a pain to watch and the lids get too hot.) Do any of you have it also?Just celebrated our 50th this summer, so something is lasting!!!

[Laural]

I received a 12" saute pan from the Martha Stewart Collection for Christmas from my husband. I wanted it to use until I could afford the All-Clad. Well, to my delight, I don't want the All-Clad pan now! It works great; it is heavy and heats evenly. I would highly recommend it.

[katygirl]

We received Calphalon's "pots and pans" series for our wedding which was 3 years ago (in April it will be!) I guess they would be considered Calphalon's entry level set but we like them very much, and have added to the set. They seem to withstand whatever we do to them, metal utensils or dishwasher etc.

http://www.cookinglight.com/bbs/smile.gifKaty

[slknight]

We have the Calphalon Professional Non-Stick. We love them, but unfortunately, these do not withstand anything, and we ruined the finish on one by accidentally scrubbing it with something abrasive. We just got a replacement for Christmas, and are trying to take better care of it. We also just got a Calphalon Professional Non-Anodized, but haven't used it yet.

[luv2cook]

I love the All-Clad! I have the LTD. For those of you who live in PA, I AM JEALOUS! I desparately need a lid to a 12 qt. stock pot I picked up at a "scratch & dent" sale. Got it for a fraction of cost. If any of you go, please look for me a lid! My dutch oven lid fits, but it's domed...

I have a Calphalon dutch oven 4 qt. It's okay but really lean meat stick to death in it but it heats fast but not evenly. No offense to you-all with Calphalon. I also have a "Pots & Pans" Calphalon stock nonstick. It retains the smell of whatever you cook in it which I don't like. PLUS the handles of Calphalon get hot while the handles of the All-Clad do not.

I almost have my set done. I just need the 3 qt. saute and I think I'm done - put a fork in me! http://www.cookinglight.com/bbs/tongue.gif

[JLS]

hlao23... your LC teapot rusted in just 1 yr? I just bought one a few months ago !!!! Even at the LC outlet it cost me a mint ! This is very destressing ! Considering I bought it to last ALONG time !


Did you keep water in it all the time? Or did you dump the water out after each use?

[This message has been edited by JLS (edited 01-20-2001).]

[JLS]

I have a few pcs of Chantal (very hard to clean, a few pcs of T-Fal (the exterior chips... but the non stick finish is nice) and a 2 qt saucepan ALL-Clad stainless steel that I like. The next pc I buy is going to be Caphlon.

[Lynn B]

I love Le Creuset, too! I forgot to mention that I have the red "heart shape" pot. I LOVE IT! It is so cute to bring right to the table and serve from. And it is SO versatile - I use it for deep dish cobblers to scalloped potatoes to any casserole, and more. I love to give that as a wedding or shower present, too. Last year I gave 4 of them as gifts!

[matt]

I have a brand called chefs secret, i got it when i worked for a store called burdines it is a subsididy of federated. I got a 15 pc set for 125.00

[JHolcomb]

We use Calphalon commerical hard anodized, which we love. I hate non-stick pans, so the one requirement for our cookware was that it had to be not non-stick. I find it very easy to clean and it heats evenly. I haven't had a prob with the handles getting hot, but the lids do, which I knew about before we bought them. Would have loved to have All-Clad but we couldn't justify asking for that on our wedding registry. Anyway, we love what we got.

[mightyh]

I love the idea of giving the heart shaped Le Creuset for wedding gifts... Do you mind if I steal your idea? Such a great gift!

[SHERRY]

I got the set of Calphalon Professional Cookware 7 years ago this Christmas. I love them. I just sent my 3 qt sauce pot in for replacement because it turned silver on the inside. But, this is the only piece that has done this. The handles do get hot, but I just use hot pads. I love them because I can use any utensils on them and it doesn't hurt them. I do have to wash them by hand, but I don't tend to have more than one or two to wash a night, so I don't mind. I would recommend them, I know they have changed in the last 7 years, but I am sure the quality is the same or better. My mom has the non-stick, I do not like those. I hate using plastic utensils on them. I like to use my tongs, forks, and knives when I am cooking and this would ruin the non-stick. However, I admit I have one 10"non-stick skillet for those recipes, like hash browns, eggs, etc. that really need the non-stick surface. Oh, I also use a LeCreuset Grill Pan. I chose it over others because of the deep grooves. It makes great grill marks, but terrible to clean!

[This message has been edited by SHERRY (edited 01-20-2001).]

[Lynn B]

Wondering what cookware everyone uses/loves/swears by? A few years ago for our anniversary, DH bought me a HUGE set of (stainless) ALL-Clad, and we have been happily adding to it since. I LOVE it! (Wasn't that a SMART gift on his part?! It's what I wanted PLUS he benefits from it every day!!!! He's no dummy!!!!)

Do all of you All-Clad fans out there (at least those of you in PA and nearby) know about All-Clad's twice a year (sort of a "scratch & dent") sale? Now that is FUN! I can give details if anyone is interested.

BTW, a friend of mine just bought the Martha Stewart "tri-ply" cookware at K-Mart, and I have to tell you, that cookware is almost a dead ringer for All-Clad (at a FRACTION of the cost!!!) It is beautiful and she loves it. I am amazed! I would totally recommend it without reservation!

[Ohioan]

Here are a couple of past threads that also talked about favorite and unfavorite cookware. Interestingly, the second thread has about half a dozen links to threads before that one. Apparently, we really really like talking about our pots and pans! http://www.cookinglight.com/bbs/smile.gif
www.cookinglight.com/bbs/Forum1/HTML/002143.html (http://www.cookinglight.com/bbs/Forum1/HTML/002143.html) www.cookinglight.com/bbs/Forum1/HTML/002983.html (http://www.cookinglight.com/bbs/Forum1/HTML/002983.html)

Cheers,
Phoebe

[ginny177]

I have the Calphalon - original stuff - not non stick. I love it, but have developed arthritis in my wrists and so find the bigger pots pretty heavy to handle when they're full.
I treated myself to one large all clad saute pan recently which I use all the time.
BTW ,JHolcomb, a trick I've used for the hot lid problem is to push one or two corks under the handle of the lid. It stays wedged in there and I can handle the lid by grabbing the cork in stead of the metal handle. No pot holder needed.

[kwormann]

We use a mixture of Calphalon nonstick and cast iron. We love both!

Kim

[luv2cook]

I have used Le Cru, too, but I find it extremely heavy. Also, you hve to watch the temperature of you can ruin the finish. I remember my girlfriend and I cooking in her kitch and her Le was so heavy that it took two of us to offload the inside! But it does cook evenly. The only reason I don't like it is the heaviness of it. I don't always have help in the kitch and i have tendonitis, too.

[Mitchdoggy]

I used to have All Clad. But one of the pans started to pit on the finish. They wouldn't honor the warranty and I changed to Calphalon. I really love them. My sister in law had one Calphalon pan spot and they replaced it promptly. Everyone I know is happy with Calphalon.

[pammy]

Have gotten by using a combination of Revereware and T-fal that I collected as a single person - didn't register for cookware when I got married because that stuff seemed to be in good shape. Wore through the non-stick coating on most of the T-fal, and have started to understand more about the importance of "good" cookware. My husband got me a few pieces of Calphalon Commercial non-stick for X-mas and I really like it. I have an IOU for the Commercial Hard Anondized 5 quart saucier (Macy's was out of it). I like the idea of mixing/matching different pieces of Calphalon to be used for different purposes. Non-stick just doesn't cut it when you have to deglaze a pan to make a more flavorful sauce. We want to get a grill pan to do steaks and burgers indoors, does anyone have an opinion re: non-stick vs. hard anondized?

[luv2cook]

Mitchdoggy, that's really strange that they wouldn't replace it. I didn't like a frying pan I got from them and they replaced it with another one. Pitting, they say, is caused by adding salt to the pan without the water boiling. I remember reading that...

[Lynn B]

Phoebe,

Thanks for the links! I will definitely check them out. And you're right, we must really like talking about our cookware!!!! http://www.cookinglight.com/bbs/smile.gif ("Wanna see pictures of my kids? How about my cookware?"!!!!!)

Mightyh,
So glad you liked the idea of giving the Le Creuset heart shaped pans as wedding gifts! OF COURSE I don't mind if you "steal" the idea. I am flattered!

And Mitchdoggy,
Shame on All-Clad for not honoring that (lifetime) warranty! I am shocked & appalled! I have never tried to return any of my All-Clad, but I know a friend that did, and she found them to be VERY cooperative and helpful. If you still have that pot, I would try again!!!

Lynn

[Angela]

Has anyone purchased/used Emeril's new line of cookware? I'd be interested in hearing any comments. I might be interested in purchasing some of the pieces. Thanks

[BarrieCov]

I have an assortment of pots and pans. My current faves are the largest Le Creuset dutch oven (great for pot roasts, stews, anything that has to be slow-cooked). I am also enjoying my Joyce Chen pan - it's similar to a wok, but has a flat bottom so it's easy to cook in. I have trouble with frying pans, though. DH is a little rough on them, and I haven't gotten any that will stand up to him, so I keep getting cheapies and replacing them.

[Susann]

Laura B-I have the old Calphalon pro. nonsticks also and I totally agree with you about the hot handles. The newer version came out only months after we got ours..bummer...

[Angelina]

Originally posted by hlao23:
We like Le Creuset. You can use it in the oven as well as on the stove top. I love all the different colors. They're also quite easy to clean considering that they're not non-stick.

I would not recommend buying they're tea kettles tho'- ours rusted in less than a month (we use it daily). They sent us a replacement which also rusted.

I have Le Creuset too, a whole set that my mother bought for me when I got married. I never used it much because it's so heavy, but I was wondering...can I use them in the oven? Some of them have a beige finish, some of them are dark gray. Can I use both in the oven?

Angela

[Mousie29]

Angelina,
I think the Le Cru website is "www.lecreuset.com". If there's not an answer there, there is a phone number to call. I found the phone line helpful.

[Laura B]

Originally posted by Angela:
Has anyone purchased/used Emeril's new line of cookware? I'd be interested in hearing any comments. I might be interested in purchasing some of the pieces. Thanks

My dad gave my mom a set of Emerilware for Christmas. I have not gotten any detailed accounts, but she says she loves them.

[Lynn B]

Emerilware is made by All-Clad. It is beautiful! I have noticed that it seems a little "rounder" looking than the regular All-Clad lines, plus it has rolled edges, rather than just straight (like other All-Clad), which would be nice for pouring.

I have seen it in the Chef's catalog. Not cheap by any means, but it will last a lifetime!

[slknight]

Don't remember if this has been mentioned before:
I found an interesting article on the Cooks Illustrated website that compares saucepans. There's a PDF file that shows their complete ratings.
http://www.cooksillustrated.com/show_document.asp?iDocumentID=808&iBDC=9696

[hlao23]

[QUOTE]Originally posted by JLS:
[B]

your LC teapot rusted in just 1 yr?

Did you keep water in it all the time? Or did you dump the water out after each use?

Each of my teapots lasted only about 1 month (they sent us two replacements). Yes, we leave water in it because we use it several times a day. Supposedly the only problem leaving water in it is supposed to cause is mineral deposits (is rust a mineral?).

I was disappointed because we've always had cheap tea kettles before with no problems. I did have the mini version. Maybe that makes a difference.

I do absolutely love the rest of the cookware tho'. We do all our cooking in it. I do agree that the weight can be a bit of a problem occasionally. I can't imagine what it would be like to use some of the larger pots.


[This message has been edited by hlao23 (edited 01-22-2001).]

[JLS]

Thanks for the info hlao23 ! I too have the mini version (demi I think they call it.)

I think I bought it, before xmas. The thing that makes me mad is that I bought it... paid alot of $ (compared to others) and then saw basically THE SAME STYLE by Martha Steward for something like 1/2 the price !!!!! !!

Oh well...

[BethH]

I'm a non-stick Calphalon girl! I love mine for everything. But, I am planning to purchase a stainless All-Clad saucepan/saucier for deglazing and making pan sauces when I save up the $$$ for one.

BTW, the handles on my pots and pans never get too hot to touch while cooking something on the stove. Strange that its happened to others!

[Laura B]

I use Calphalon Professional Nonstick. The newer line has stay cool handles while the older version (mine) does not. I have not found this to be a problem. The pans with shorter handles do tend to get pretty hot, but that is what pot holders are for!

I like the look of the older Professional Nonstick so much better than the new ones. So, I am sad that not all of mine match because I have added to my set and the new ones look different (they are really dark anodized exterior instead of the pretty grey/silver exterior that I love). I love the nonstick pans and have not had any problems with mine. I cheat a bit and use forks and knives in there - just be careful not to touch the bottom of the pan if you can help it.

I also invested in a couple of All-Clad pieces because sometimes you want to deglaze, etc. I am still coveting a 3 quart All-Clad Stainless saute pan. I think when I get that, I will have every pan imaginable (at least that I imagine that I will use).

[hlao23]

Originally posted by Angelina:
I have Le Creuset too, a whole set that my mother bought for me when I got married. I never used it much because it's so heavy, but I was wondering...can I use them in the oven? Some of them have a beige finish, some of them are dark gray. Can I use both in the oven?

Angela

Check with LC to make sure (they do answer e-mails) but I think you can use any of their pots in the oven as long as the temp is <450F.