Discussion in 'Food and Drink' started by fraggler, Sep 11, 2018.
I didn’t buy a set. Just bought a chef and paring knife. I’m not a proponent of buying knife sets.
Regarding pans - i tell you what, man. I’ve never missed my simple stainless steel pans more than now. Having lived in AirBnB’s and furnished apartments since January 20 I have used more cheap nonstick frying pans than I can count. Every place has them. Absolutely hate them. Luckily in this place I just moved to which I expect to be in for the next 6 months I was going through all the nonsticks and I reached way back into the bottom cabinet and pulled out a heavy-bottom stainless steel pan. *angel voices*
20 years ago I was a property manager as a side gig and was cleaning out an abandoned property when I found this nice little sauce pan. Normally anything I'd find left behind was garbage and would immediately go in the dumpster. Not this pan. it looked like it had never been used. It was special.
About 5 years ago I decided it was time to replace some old Calphalon and looked for the manufacturer of this small pan. It had held up to much abuse and still looked like something that could be passed on to my kids. The bottom was a little worn but stamped in the bottom was "Matfer Bourgeat Made in France".
I did a quick internet search and saw that they were sold in the US by a few restaurant supply places. But ouch...the price. This was a stainless steel pan. They were going to run between $150-$200 each once you bought lids, which were sold separately. Since then we've budgeted to buy about 1 a year. I love these pans. When I use them I have visions of fine Bourdeax and smelly cheese. I'm no 5 star chef, but I love these pans.
We also have a crap load of cast iron that gets used almost daily.
Cast iron and carbon steel (for a lighter option) - we have a couple stainless pots for acidic/tomato based dishes, but are slowly transitioning to Staub enameled cast iron dutch ovens for those (have a 4 qt and 7 qt - game changers).
For knives, I purchased Mundial knives about 30 yrs ago and they still look and work as almost new.
-------edited for "I wish I could spell"---------
I guess I misunderstood that bit.
I do agree about the non-stick. I don't own one and it's decades since I did. Surfaces have come a long way since those days of grey teflon that scraped off, but still... so unnecessary! My simple stainless-steel pans and carbon-steel frying pan (which we might have discussed before) don't stick so why non-stick?
the existing set that was provided is serrated. The ones I bought to use myself weren’t a set.
I do keep a solitary nonstick frying pan for making scrambled eggs and omelettes but that’s about all I use it for.
During COVID-19, we wanted to try making bread at home and saw some good recipes using a dutch oven, but we've never owned one. So I picked up a 5-qt /10" cast iron Lodge at our neighborhood Ace Hardware. I'm generally hesitant to buy cookware for a specific purpose, but my concerns were unfounded. It works so well for many dishes. We have cast iron skillets and pans that we love but didn't realize we were missing out on pots.
We have a couple Lodge Dutch Ovens, but are switching over to enameled dutch ovens because they allow us to cook things that would take the seasoning off a Lodge (ie., soups/stews, tomato sauce, etc).
Only time I ever used cast iron Dutch ovens was camping using coals to cook biscuits or cobbler.
ok... understood now.
Omelet is one the main uses of my carbon steel pan. That and fried eggs. Scrambled goes in a stainless saucepan.
When my wealthy aunt moved from England to Channel Islands in 1965, somehow a cupboard full of saucepans got missed. She told my mum to keep them. A decade later, I took just one smallish one. I was looking forward to inheriting the rest! But my daft mother must have sold them or given them away. Aaaarrrgh! Lovely pans, straight-side (which I prefer) stainless with thick copper bottoms, the like of which I never saw since. I still have that pan: might be 60 years old or more.
Curiosity: does anyone here use copper pans? Always thought they must be the ultimate, but I would not be able to face keeping them looking good.
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