Kitchen

[cmgm]

I'm looking to buy a new set of cookware. What recommendations would any posters have on what is best? I cook with an electric stove - which may change in the future if we move to an apartment with gas - but for right now, it's electric. So, what's your cookware choice? Aluminum, ceramic, stainless, etc.? Would appreciate any and all comments.

[HonnyBrown]

I use, love and am very loyal to Le Creuset! Enameled cast iron

[lolakimono]

1) I would not buy a set, but open stock pieces that I use most often.

2) I also like LeCreuset, but if you want to outfit an entire kitchen at the same time it might be cost prohibitive.

3) I think the following pieces are essential, depending on how/what you cook (I have electric, but I have also cooked on gas):

10" or larger cast iron skillet (I have enameled and the old school seasoned black ones)

non-stick pan- I have this 2.5 quart one

2-3 quart pot

Dutch oven/soup pot-

I have this one - 6 3/4 quarts

I use it for spaghetti because it's wide enough for the noodles, for soups/stews, and braising.

All of mine also have lids.

[oceantown]

I bought a set of Kirkland (from Costco) 18/10 stainless steel cookware in 2006, and I love it. It was reasonably priced as a set, so I thought I could not go wrong to give it try, even if I did not use every piece. Costco has a great return policy, and the cookware had great reviews. It was time for me to stop buying non-stick and go with the 18/10 stainless, which had a 5-ply bonded base which included a layer of copper.

I noticed that the Kirkland 18/10 stainless set has changed since I bought it, but it still looks like it is great quality cookware.

I remember looking on-line at the Costco website, and in the ordering info I read that you do not have to be a member to place an order. I believe it was a small extra charge, but in my opinion it would still be a great price & value for what you get.

I found that I use each and every piece, and I learned how to cook eggs in a stainless pan!

I also have two Lodge pre-seasoned cast iron round griddle pans. They are wonderful. I use them for crepes, pancakes, and sometimes eggs. I decided to get two round pans, instead of a large rectangle griddle pan. Easier to handle, and I can place each pan on a large burner for more even heat. Sometimes I use just one pan, or if I am cooking food for more people I use both pans at once.

[Fressa]

First off you need to decide on your budget for the cookware ort your head will spin with all the choices. Next decide if it has to be dishwasher safe and if you want to be able to take the pan from stove top to the oven. Now, ask yourself how many people or what quantity of food does this vessel need to accommodate? Remember your storage space. I have one cabinet for my pots and pans so size of the pan as well as the handle can become an issue. The lids can be a nightmare for storage.

I recently replaced my cookware and purchased two of Mark Charles Masili's 4th burner pots. These use the vertical space and perform so well. I also like Rachael Ray's oval pasta and sauce pans shape but I didn't need that large size. I found a smaller version in Technique/Cook Essentials that works great for me. I purchased a small basic stainless steel set in Technique for the saucepans and basic skillets to fry an egg, etc. My last purchase was a set of three skillets with side silicone handles from Mark Charles Misili for smaller needs. I don't run my dishwasher every day so I needed a few everyday skillets for breakfast and lunch.

My two favorite pans are the 4th burner pot and the Rachael Ray oval saucepans. I use them both almost every day.

For the oven cooking I prefer ceramic and have been buying Temptations. I also have a few pieces of Nordic Ware and have been very pleased with both product lines.

I am very pleased with my purchases in all the lines because I now have the correct pan/pot in the size that I need. I should have done this years ago.