How to stock your kitchen

[Howard]

Originally posted by: potato28
Ugh I have to dish out $60 for a new pot... I fried some popcorn kernals to the bottom.

Grab a Dremel?

 

[silverpig]

Originally posted by: Howard

Do you use a cleaver on your cucumber?

I do. A Chinese (thin) cleaver, to be specific.[/quote]

So the santoku is used for pretty much the same things as the chinese cleaver.

 

[Howard]

Originally posted by: silverpig

Originally posted by: Howard

Do you use a cleaver on your cucumber?

I do. A Chinese (thin) cleaver, to be specific.

So the santoku is used for pretty much the same things as the chinese cleaver. [/quote]
I still think the cleaver is superior. Santoku's just a slightly-modified chef's knife.

 

[Fritzo]

Hmmm..I cook everyday without half of that stuff

 

[Snapster]

Originally posted by: Fritzo
Hmmm..I cook everyday without half of that stuff

Same... seems like complete kitchen rather than essentials!

 

[Howard]

Originally posted by: Fritzo
Hmmm..I cook everyday without half of that stuff

You can do anything with that list.

 

[Howard]

humpity bumop

 

[ultimatebob]

Why do you need three different woks? I don't even have one, but then I don't do a lot of Asian foods.

 

[her209]

What about stainless steel pots and pans with copper bottom plating?

 

[Howard]

Originally posted by: ultimatebob
Why do you need three different woks? I don't even have one, but then I don't to a lot of Asian foods.

You don't. Certain types of woks are more suitable for different ranges.

Explanation:

The more heat you can put into a wok, the better. For an electric range, this necessitates a flat bottom. Therefore, if you have an electric range, get a flat-bottomed wok. A gas range can heat a round-bottomed wok, but round-bottomed woks roll, so you need a wok ring. Round is better than flat, IMO, because you get better stir-fry action. Therefore, if you have a gas range, you should get a round-bottomed wok with a wok ring.

Also, bigger is definitely better, as long as you have the space.

Originally posted by: her209
What about stainless steel pots and pans with copper bottom plating?

Depends on how thick it is.

 

[her209]

Originally posted by: Howard

Originally posted by: her209
What about stainless steel pots and pans with copper bottom plating?

Depends on how thick it is.

What's the recommended thickness?

 

[biggestmuff]

Originally posted by: her209

Originally posted by: Howard

Originally posted by: her209
What about stainless steel pots and pans with copper bottom plating?

Depends on how thick it is.

What's the recommended thickness?

17 feet...at least. It should have diamond powder on it, too.

 

[KillerCharlie]

That whetstone cost more than my knife... is there a cheaper one out there that gets the job done? Maybe I should just have it professionally sharpened every now and then.

 

[Howard]

Originally posted by: her209

Originally posted by: Howard

Originally posted by: her209
What about stainless steel pots and pans with copper bottom plating?

Depends on how thick it is.

What's the recommended thickness?

Platings generally don't do anything. Is there something in particular that you're looking at?

 

[fuzzybabybunny]

How do you feel about the Cuisinart Chef's Classic stuff being "the last pots and pans you'll ever need to buy?" I'm an enthusiast cook, and would like something to last and satisfy me forever. IMO spending $100 on a set only to upgrade to a $500 set later on is a waste. Obviously this is moot if the $100 set was good enough as to not ever need upgrading. I'm most concerned about the Chef's Classic line not having the cladding on the sides but only at the base.

The $500 set I mention is All-Clad, which is full clad on the sides and base. There are similar "all clad" pots and pans made by Cuisinart (Multiclad Pro, $200 for a 7-piece), Anolon (10-piece set versus 7-piece of the Cuisinart for the same price, but silicon handles), and Wolfgang Puck. Would a fully clad set be a better buy?

 

[Howard]

Originally posted by: fuzzybabybunny
How do you feel about the Cuisinart Chef's Classic stuff being "the last pots and pans you'll ever need to buy?" I'm an enthusiast cook, and would like something to last and satisfy me forever. IMO spending $100 on a set only to upgrade to a $500 set later on is a waste. Obviously this is moot if the $100 set was good enough as to not ever need upgrading. I'm most concerned about the Chef's Classic line not having the cladding on the sides but only at the base.

The $500 set I mention is All-Clad, which is full clad on the sides and base. There are similar "all clad" pots and pans made by Cuisinart (Multiclad Pro, $200 for a 7-piece), Anolon (10-piece set versus 7-piece of the Cuisinart for the same price, but silicon handles), and Wolfgang Puck. Would a fully clad set be a better buy?

You would be better off buying separately - sets rarely include pieces which are all useful.

To start with, I would get:

3 qt chef's pan/sauciér (ply up the sides)
3-4 qt sauté pan (base ply only is fine)
12" preseasoned cast iron skillet
12" non-stick skillet
Stock pot

cont

 

[fuzzybabybunny]

Originally posted by: Howard

Originally posted by: fuzzybabybunny
How do you feel about the Cuisinart Chef's Classic stuff being "the last pots and pans you'll ever need to buy?" I'm an enthusiast cook, and would like something to last and satisfy me forever. IMO spending $100 on a set only to upgrade to a $500 set later on is a waste. Obviously this is moot if the $100 set was good enough as to not ever need upgrading. I'm most concerned about the Chef's Classic line not having the cladding on the sides but only at the base.

The $500 set I mention is All-Clad, which is full clad on the sides and base. There are similar "all clad" pots and pans made by Cuisinart (Multiclad Pro, $200 for a 7-piece), Anolon (10-piece set versus 7-piece of the Cuisinart for the same price, but silicon handles), and Wolfgang Puck. Would a fully clad set be a better buy?

You would be better off buying separately - sets rarely include pieces which are all useful.

To start with, I would get:

3 qt chef's pan/sauciér (ply up the sides)
3-4 qt sauté pan (base ply only is fine)
12" preseasoned cast iron skillet
12" non-stick skillet
Stock pot

cont

What do you think of this?

Calphalon Compliments 8 Quart Multi Pot Set - $60

Calphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Glass Lid - $40

Calphalon Tri-Ply Collector's Edition 3-Quart Chef's Pan with Lid - $40

Nordic Ware 12-Inch Restaurant Skillet $50 + shipping

I already have a cast iron skillet.

What do you think of the stockpot set? I currently use a 12-quart pot and frankly it is too big. I think 8-10 quarts would be perfect. The warranty is only 10 years and I don't know if it really is tri-ply at the base... from the description it seems it might be tri-ply but at the same time it's not in Calphalon's tri-ply line. No word on oven-safe temperature either, but I'm assuming (glass lid notwithstanding) that it's got to be at least 350? The set includes so much though. I would definitely use the steamer and pasta inserts.

The 2.5qt shallow saucepan has dimensions of 8x3. I think this could definitely double as a saute pan, as I only cook for myself (rarely for a second person) and the 3.5qt you recommended would probably be too big for my needs.

So $200 for 9-piece set.

BTW, what would you cook in a regular stainless steel open skillet? I'm assuming anything I can do currently with my cast iron skillet I would be able to do with a stainless steel skillet, therefore making a stainless steel skillet pointless to have?

EDIT: OOooo OOooo what about this?

Sam's Club Member's Mark 21-piece Full Clad - $180

 

[Yreka]

great list,

thanks for putting the time in.

 

[Howard]

Originally posted by: fuzzybabybunny

Originally posted by: Howard

Originally posted by: fuzzybabybunny
How do you feel about the Cuisinart Chef's Classic stuff being "the last pots and pans you'll ever need to buy?" I'm an enthusiast cook, and would like something to last and satisfy me forever. IMO spending $100 on a set only to upgrade to a $500 set later on is a waste. Obviously this is moot if the $100 set was good enough as to not ever need upgrading. I'm most concerned about the Chef's Classic line not having the cladding on the sides but only at the base.

The $500 set I mention is All-Clad, which is full clad on the sides and base. There are similar "all clad" pots and pans made by Cuisinart (Multiclad Pro, $200 for a 7-piece), Anolon (10-piece set versus 7-piece of the Cuisinart for the same price, but silicon handles), and Wolfgang Puck. Would a fully clad set be a better buy?

You would be better off buying separately - sets rarely include pieces which are all useful.

To start with, I would get:

3 qt chef's pan/sauciér (ply up the sides)
3-4 qt sauté pan (base ply only is fine)
12" preseasoned cast iron skillet
12" non-stick skillet
Stock pot

cont

What do you think of this?

Calphalon Compliments 8 Quart Multi Pot Set - $60

Calphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Glass Lid - $40

Calphalon Tri-Ply Collector's Edition 3-Quart Chef's Pan with Lid - $40

Nordic Ware 12-Inch Restaurant Skillet $50 + shipping

I already have a cast iron skillet.

What do you think of the stockpot set? I currently use a 12-quart pot and frankly it is too big. I think 8-10 quarts would be perfect. The warranty is only 10 years and I don't know if it really is tri-ply at the base... from the description it seems it might be tri-ply but at the same time it's not in Calphalon's tri-ply line. No word on oven-safe temperature either, but I'm assuming (glass lid notwithstanding) that it's got to be at least 350? The set includes so much though. I would definitely use the steamer and pasta inserts.

The 2.5qt shallow saucepan has dimensions of 8x3. I think this could definitely double as a saute pan, as I only cook for myself (rarely for a second person) and the 3.5qt you recommended would probably be too big for my needs.

So $200 for 9-piece set.

BTW, what would you cook in a regular stainless steel open skillet? I'm assuming anything I can do currently with my cast iron skillet I would be able to do with a stainless steel skillet, therefore making a stainless steel skillet pointless to have?

EDIT: OOooo OOooo what about this?

Sam's Club Member's Mark 21-piece Full Clad - $180

Anything you can do with the 2.5qt shallow saucepan, you can really do in the chef's pan. Plus, you can use a whisk in the chef's pan.

Stainless steel skillets have several advantages:

- durability and moderate ease of maintenance (cleaning, etc.)
- non-reactivity
- lighter than cast iron

A good stainless steel skillet will last basically forever unlike a non-stick skillet, and unlike a cast iron skillet, you are perfectly fine when cooking acidic foodstuffs (acids eat the seasoning on cast iron).

The 8-qt pot in the set only has an aluminum disk base, but since you're probably going to be boiling water only, that's perfectly fine. It should be good for at least 400 degrees without the lid, but why would you put the pot in the oven? Without a lid, no less? If you need low and slow cooking, go for a dutch oven.

The only issue with the Nordic Ware skillet is that the plastic part of the handle is removeable, so it'll be a little loose when you carry it. If that's a big deal, there are alternatives as well. hold on

 

[LordSnailz]

tagged

 

[fuzzybabybunny]

Originally posted by: Howard

Originally posted by: fuzzybabybunny

What do you think of this?

Calphalon Compliments 8 Quart Multi Pot Set - $60

Calphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Glass Lid - $40

Calphalon Tri-Ply Collector's Edition 3-Quart Chef's Pan with Lid - $40

Nordic Ware 12-Inch Restaurant Skillet $50 + shipping

I already have a cast iron skillet.

What do you think of the stockpot set? I currently use a 12-quart pot and frankly it is too big. I think 8-10 quarts would be perfect. The warranty is only 10 years and I don't know if it really is tri-ply at the base... from the description it seems it might be tri-ply but at the same time it's not in Calphalon's tri-ply line. No word on oven-safe temperature either, but I'm assuming (glass lid notwithstanding) that it's got to be at least 350? The set includes so much though. I would definitely use the steamer and pasta inserts.

The 2.5qt shallow saucepan has dimensions of 8x3. I think this could definitely double as a saute pan, as I only cook for myself (rarely for a second person) and the 3.5qt you recommended would probably be too big for my needs.

So $200 for 9-piece set.

BTW, what would you cook in a regular stainless steel open skillet? I'm assuming anything I can do currently with my cast iron skillet I would be able to do with a stainless steel skillet, therefore making a stainless steel skillet pointless to have?

EDIT: OOooo OOooo what about this?

Sam's Club Member's Mark 21-piece Full Clad - $180

Anything you can do with the 2.5qt shallow saucepan, you can really do in the chef's pan. Plus, you can use a whisk in the chef's pan.

Stainless steel skillets have several advantages:

- durability and moderate ease of maintenance (cleaning, etc.)
- non-reactivity
- lighter than cast iron

A good stainless steel skillet will last basically forever unlike a non-stick skillet, and unlike a cast iron skillet, you are perfectly fine when cooking acidic foodstuffs (acids eat the seasoning on cast iron).

The 8-qt pot in the set only has an aluminum disk base, but since you're probably going to be boiling water only, that's perfectly fine. It should be good for at least 400 degrees without the lid, but why would you put the pot in the oven? Without a lid, no less? If you need low and slow cooking, go for a dutch oven.

The only issue with the Nordic Ware skillet is that the plastic part of the handle is removeable, so it'll be a little loose when you carry it. If that's a big deal, there are alternatives as well. hold on

Thanks for the info. I think I'm still going to get both the shallow saucepan and the chef's pan if only because I need the redundancy (saute something in one and boil like Ramen noodles in the other at the same time )

Now you're making me want to pick up a stainless steel skillet.

I went to Sam's Club and looked at the Member's Mark fully clad cookware set. On all of their pots and pans, the walls are 2.5mm thick (you may want to consult a ruler because 2.5mm sounds a lot skinnier than it might be?) and the base seems like it's 2.5mm thick as well. IMO, this is really thin for something that is supposedly fully clad, especially for the base. I understand that on cookware from All Clad, the aluminum layer itself can already be 2mm thick (correct me if I'm wrong)?

 

[Howard]

All-Clad's ply is about 0.1" thick.

 

[fuzzybabybunny]

Originally posted by: Howard
All-Clad's ply is about 0.1" thick.

Is this the overall thickness of the walls, or just one of the plies? So a triply wall would have an overall thickness of 0.3 inches?

Is their base thickness thicker than their side thickness?

 

[Howard]

Originally posted by: fuzzybabybunny

Originally posted by: Howard
All-Clad's ply is about 0.1" thick.

Is this the overall thickness of the walls, or just one of the plies? So a triply wall would have an overall thickness of 0.3 inches?

Is their base thickness thicker than their side thickness?

The whole thing is 0.1" wide. I believe the base is the same thickness, but I could be wrong.

 

[fuzzybabybunny]

Originally posted by: Howard

Originally posted by: fuzzybabybunny

Originally posted by: Howard
All-Clad's ply is about 0.1" thick.

Is this the overall thickness of the walls, or just one of the plies? So a triply wall would have an overall thickness of 0.3 inches?

Is their base thickness thicker than their side thickness?

The whole thing is 0.1" wide. I believe the base is the same thickness, but I could be wrong.

Oh. Hmmmm.... well then it would seem that the cheapo Member's Mark set at Sam's isn't really that thin compared to All-Clad. Man, I suppose I would totally jump on that if the pans weren't so big for me. I looked at the saute pan and I have no idea what I could possibly cook in such a wide pan for one person

Wahhhh... my little 9-piece set above is already $200 while the Member's Mark is $180 for like a bajillion pieces.