Embarrasing lack of cookware...need suggestions

[greysangel]

Hey Everyone;

Hubby and I are just starting to be able to get out of "college student" financial situation....yee haa. I have always made do with my second hand pots from mom etc.. along with one expensive large skillet, a set of cooking knives and a rice maker.

To make a long story short, I have lost 75 lbs with weight watchers (WOO HOO!) and I have decided to spent some $$ on cookware.

What do you all suggest as far as essentials? I would love some ceramic casserole dishes but can anyone recommend good sizes? I also would like some baking essentials/pans recommendations.

Help me out please!

Thank you very much http://www.cookinglight.com/bbs/smile.gif
JeAnne

[Leslie w]

Congrats on losing the weight and having some extra money! It's fun to buy kitchen stuff. But do it slowly. Think about what you cook, whether you entertain a lot, the size of your family. All that should be taken into consideration or else you may end up with a lot of unused cookware.

I always got a lot of use out of my Corning Ware French White pieces. They're very versatile and you can get a large set of various size casseroles for a good price. They clean well and Corning ware sells carrying cases which are great for bringing to parties. The best thing is they have outlet stores all over and you can get great deals there.

For pots and pans I like heavy gauge stainless steel. A lot of people recommend All Clad which is wonderful but very $$$$. I heard Martha has a brand at KMart that is very much like All Clad but not expensive. People on this board have recommended it.

Start w/ a 3 quart pot, a 6 and an 8 qt pot and an 8 inch and 10 inch nonstick fry pan. Buy good quality and it will last forever. I have stainless steel frypans but never use them because they're hard to clean. As far as brands are concerned you really have to shop around. I don't know what your budget is.

[This message has been edited by Leslie w (edited 04-06-2001).]

[jazzcat]

Congratulations on your weight loss!!!! I think WW is I great way to go for the long haul. I agree with all that Leslie had to say. I too have the "French White" Corningware and love it. For pots and pans I have had Cuisine-Cookware and like it. I have thought now and then of adding a few pieces such as Calphalon or All-Clad.

[funnybone]

I would recommend a stock pot (like 6 or 8 qt) for pasta, corn, etc. A smaller sauce pan (about 2 qt), and 2 skillets (one small and one large) to start. You can always add to them depending on your needs.

For baking, you need a 9x13, and a 8x8 (it can even be Pyrex if money is an issue). Corning is good, but I have to admit I have put mine in storage and have purchased Pampered Chef products - I just love them. In the end, make notes of what you require, as you cook. This will help you decide what you need. Have fun shopping!

[jd]

JeAnne, Congratulations on your weight loss!! That is quite an accomplishment!

As for your questions, I echo the other comments. I love my french white corning and use it for lots of things. A large and small non-stick skillet are useful. Pots and pans to match your 'cooking size' will be a personal preference. I had a nice set of three smallish pieces that are fine for DSO and I, but I want to get some larger pieces for cooking for more than just us. Good luck!

[Chefmom]

Okay, first baking needs:

~2 cake pans, round 9-inch is my personal preference, but 8-inch will do
~9x13 cake pan
~cookie sheets, at least three for baking. Look for the restaurant half sheet pans, like you see on TV, they will last you forever, unlike the flimsy things in the discount stores
~parchment paper, I buy in bulk from www.bridgekitchenware.com (http://www.bridgekitchenware.com)
~mixer, at LEAST a heavy duty KitchenAid hand mixer, get a stand version if you plan on baking a lot
~rolling pin, spatulas, a cookie scoop for dough is Really great
~bundt pans and angel food cake pans if you are planning on those kind of cakes
~cupcake pans, loaf pans, I have a lot, but at least three, I like the 7 1/2 by 3 1/2 size for ease of baking

Wilton makes good starter cake pans, I prefer the Magic Line pans, but for the price, the Wilton are great for occasional baking, of course pastry bags and a few generic tips are good to have

Cooking:
These are the items that I use CONSTANTLY, every day with every meal (mostly)
~a large stock pot, I prefer a dutch oven for versatility. I love my 5 qt La Creuset, it's enameled cast iron, heavy as my daughter, but I love it for soups, stews, chili, simmering and braising, searing for the oven or crock pot, or just boiling water for pasta.
~at least 2 3qt sauce pans, and one 1 1/2 qt saucepan, these are everyday items
~1 small fry pan, about 7-inch for small jobs, you don't realize how nice a little pan is until you are always using the big one for little jobs
~1 10-inch and 1 12-inch saute pan. These are flat, round with short straight sides, one long handle and one on the other side, kind of a "grab-em" handle, and they are ALWAYS used. I prefer to have the straight sided saute pan over the frying pan with even shorter, sloped sides. This pan does both and takes up less space because you have 1 pan instead of 2 or 3.
~grill pan. I have a 11 inch (or so) cast iron grill pan and it's great for a quick sear to a burger, veggies, a chicken breast for salad etc. It doesn't taste quite like the grill, but for $12 is beats ALL other grill pans with the price. And it really heats up because it's cast iron.
~a good roaster, this is the only thing that I would spend bucks on, get a good one, like the all-clad

Obviously, tools:
~a garlic press. I love mine, I will never mess with that sticky stuff again!!
~good spoons, wooden so you don't mess up any non-stick surface, at least two flat "paddles" that are great for really scraping the bottoms of pans, plus at least one whisk and spatulas for turning
~you need at least one, maybe two tongs, then learn to use them!! I don't thing that home cooks really use tongs like they should. It's an instant extension of your hand and you can grab anything, anywhere. I have the short 9-inch, 12-inch, and the 16-inch for the grill or just to reach things that are too high for me.

Well, I can't think of anything else, I would LOVE to have all my pots all-clad, I still have a few visions from when I was first married (most have broken), I recently purchased saucepans and saute pans from "ECKO, Eterna", but they have the weight, and the sandwiched bottom like all-clad. I LOVE them and they were a tiny fraction of the price. I bought mine at K-Mart before they turned into "Martha-Mart", but they are still sold in the CorningWare outlet stores.

I also still use a dutch oven from my childhood, just because it is still in great shape! My mother received it free from Duncan Hines when I was a baby and it still looks good. It tends to scortch, but hey, it's my childhood pot, so I use it.

Oh, and a crock pot. If you are just cooking for 2, then just get the little one, I think mine is about half of what the huge ones are and make sure the ceramic insert comes out. I bought one to have a spare and the insert didn't come out, it went BACK because it was too much of a pain to clean.

Well, that's all I can think of now, besides a food processor, a good toaster oven (the heck with a toaster!!), good knives, etc.

Tami

oh, bowls, bowls, bowls, can you EVER have enough bowls????

[Leslie w]

Well I think Chefmom said it all! But I forgot to mention I have a Pampered Chef pizza stone that I love because it comes with a serving handle so it can go from oven to tabletop. I have also heard from many cooks who just love Pampered Chef stoneware. Some say that's all they use to bake and roast. I'm currently on a budget so once I have a few extra bucks I may buy some.

[mariakj]

I agree with Leslie w about the Pampered Chef stoneware. I have recently gotten a few of the new ceramic coated stoneware baking dishes and I just love them. They cook all foods so evenly and they can go from the stove to the table. The big plus about the baking stones is that you never have to worry about burning the bottoms of your biscuits, cookies or pizzas ever again. You just can't mess up anything that you cook on them.

[chefbec]

Congrats on losing that weight! You go! I just love hearing that people are enjoying Pampered Chef baking stones. Since I own over 25 of them, I use them for everything! But I can't live without my 9 x 13 Rectangular Stone (I have both the glazed and unglazed) and my large flat stones. Perfect for pizzas, cookies, etc. Good cookware is a must. Pampered Chef has two sets (one is Silverstone and the other is hard-anodized). I use my 12" Family Skillet constantly. A good 10" is a must, a stockpot, and some smaller saucepans.

[luv2cook]

I use All-Clad as my cookware - 1 qt, 2 qt and 3qt and dutch oven plus large 12-in. frying pan. Working on getting the 3 qt saute.

I use Pampered Chef stoneware of all shapes but use the bar pan the most - if you're on a budget, that's a great starter - can do cookies, chicken, potatoes, etc.

I also like Chantal bakeware. Pretty colors and does not stick - five minutes in hot water and you're ready to go. I hate their cookware - actually burned the bottom of one of their pots that never came off plus it doesn't heat evenly IMHO.

Kitchen-Aid Food Processor and Stand Mixer I couldn't live without plus a garlic press is helpful...

[woodsl]

Big applause on your weight loss!! As to cookware, I agree with Luv2cook on the Chantal cookware. It comes in pretty colors, but is terrible - sticks like crazy -hot water would probably stick.

I also have several pieces of the Corningware French White pieces, and I agree with Leslie W and jazzcat - they are great. I use the 1 1/2-quart and the 2 1/2 quart round casserole dishes with lids all the time (I am usually only cooking for two).

I just bought a set of "Emerilware" (which is nonstick cookware made by All Clad), and I love it. It cooks evenly and is just great. It is expensive compared to some other cookware, but if you can afford it; it is worth it. I went for years using mediocre cookware, but I now wish I had invested in better cookware earlier. By the way, I did learn a couple of things when reading the instructions to my new cookware. One, you should never put nonstick cookware in the dishwasher. Two, you should not use cooking spray. The instructions said it forms a sticky film that will not come off.

I do recommend one thing that hasn't been mentioned (at least I don't think it has been mentioned). I use a vegetable steamer a lot. I have one of those little stainless steel baskets that sort of folds up and will adjust to different sizes of saucepans. They are not very expensive, but I have had mine for years, have used it a lot and it is in good condition.

[This message has been edited by woodsl (edited 04-06-2001).]

[This message has been edited by woodsl (edited 04-06-2001).]

[Karen M]

I recommend the 3 piece pasta pot. It's a big 8 qt stock pot with a pasta insert and a steamer insert. Great to use for making pasta, soups and stock, or for steaming veggies, etc. Plus it all stacks together for neat storage. I have a stainless steel Dansk one I picked up at TJMaxx for $40. I love it.

[greysangel]

WOWEE!!!

Thank you everyone http://www.cookinglight.com/bbs/smile.gif I do have a handheld Braun mixer that I love.

My first step I think is definitely pots...mine are pathetic. The pizza stone sounds awesome. Then I will check out the saute pans.

Thank you all so much...it's a huge help to go in with a plan if you know what I mean!

JeAnne

[JLS]

The past 1.5 years, I have been trying to collect quality cooking wares, and here is what I prefer/found necessary:

9" Square cake pan & 13'x 9', deep dish pie pan, 2 cookie sheets, a bundt/tube pan and a casserole dish (Emille Henry is really nice)

LE CREUSET SPATULAS (these are the greatest !! You can remove the top to clean, but, the tops don't fall off while you are using. They are heat resistant to 800', and they do not discolor).

I have a Martha Stewart non stick pizza & muffin pan, and both are solid and really nice.

There has been a number of postings regarding coookware, so you may want to search and read some of those. Recently, I purchased a Revereware 3 Qt saucepan and LOVE IT !!! ( I own some Chantal (hate it), ALL-Clad (LOVE IT) and T-Fal (hate it). And I was really surprised at how much I liked the revereware (the pan I bought has a reinforced bottom it's not the copperbottom).