Hi all...I realize this isn't specifically about food (I've also posted this on the "Other Stuff" bulletin board), but since you all cook regularly, I was hoping to pick your brains...
I am getting married in November and we are in the process of registering for cookware and knives. Both of us love to cook, so I want to register for good stuff. I was hoping to get some recommendations from folks who do a lot of cooking on what brands you like/don't like, etc. Any thoughts would be much appreciated!
But I have converted to Global! I just love my Global knife; I have a 6 inch one I use constantly.
As for cookware; I love Le Creuset for stuff that needs to be realy heavy, like my Dutch oven. I bought my Farberware years ago so I'm sure there are better options out now.
I also posted this for you on the OTHER STUFF board -- but just in case...
This is really a topic that comes up quite often around here. Hopefully these links will give you some good places to start. You can also go to the SEARCH engine and type in "cookware" -- tons of great stuff will come up!!
IS ALL CLAD WORTH IT?
ANYBODY OUT THERE WITH CALPHALON?
BEST POTS ON A BUDGET
For me the key was open stock. Register for what you need. I didn't need a stock pot, had several good hand-me downs, so that eliminated most of the "cookware sets." Plus, I wanted some nonstick and some non-nonstick. I decided to go with Calphalon, and I love my nonstick, but I'm not as excited about my hard anondized stuff. In fact, I have several very expensive saucepans that I never use. They're just too darn heavy and I end up using DHs old Revereware. Although I do love the paella pan I got. When I was researching I narrowed it down to either Calphalon or All Clad, so check those two out. Then think about what you like to cook and what pieces you need and go from there.
For knives I have Cutco, which you can't register for, but I love it. It's what my mom has so it's what I know. Although I think I want one of those Global knives that people are always talking about on here, the one that Rachel Ray uses in her 30 minute meal shows.
About 6 years ago I decided to buy new cookware - had only ever had cheapie stuff. I spent hours researching, and finally decided to just DO IT and get All-Clad! I guess I knew that in my little heart of hearts I would never be totally 100% satisfied with anything less! I love it and use it everyday, it still looks brand new, and I will never need to buy cookware again. It was an investment I have never regretted.
May I make a suggestion?
Go down to the store and see what catches your eye. Pick it up. Hold it. Feel the weight and the heft and how the handle feels in your hand. Jot down the names of the things which grab you, THEN come back and ask: anyone out there have Caphalon? Farberware?... You'll get a selection of pros and cons on the item. (and also PLEASE look into those very valuable past threads Lori's provided.)
There are no right or wrong answers here, you see. What is The Best Cookware for Cook's Illustrated, Consumer Reports or Gail Greminger may not be the right cookware for YOU. We've all got different opinions. We all have our own cooking styles. The cast iron pan Joe Schmo thinks is the best thing on earth may be an absurd purchase for someone who doesn't deep fry, uses low heat and never puts pans in the oven. One of us may swear by non-stick-- others may feel if the food doesn't stick, how do you get those nice little goodies at the bottom of the pan to deglaze with wine or broth? Maybe you don't like sauces. Maybe it doesn't matter... So many things to think about really...
Anyway, that's my suggestion.
I would suggest registering for open stock in a couple of different brands. This is a great chance to get a few pieces to try out without spending your own money. A brand that works wonders for one cooking technique will be lousy for another. I have a mix of Calphalon, All Clad, old Revereware, and no-name cheap stuff.
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