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Needed Recommendations for cookware Please
21 replies to this topic
Posted 02 January 2013 - 11:03 AM
Movers have lost a heap of my kitchen boxes....hmmmmm
So time to upgrade the pots and pans,
What do you think is the best brand/type?
Does anyone have the stoneware stuff?
Posted 02 January 2013 - 12:05 PM
Are you after top notch quality, or just something reasonable that does the job?
I'm really happy with my Vue saucepan and frypan, both stainless steel from Myer. However, I use my cast iron skillet more than the ss frypan as it's closer to being non-stick and is just nicer to use. It does need to be kept seasoned but that's not difficult.
I don't buy anything with non-stick coatings if I can help it. There are health concerns, plus even with the better quality ones you have to be unreasonably gentle with it to keep the coating in good condition.
Posted 02 January 2013 - 12:21 PM
Analon or circulon. Expensive but buy now in the sales.
Scanpan do nothing for me.
My mum has a couple of Jamie Oliver's and I don't mind cooking with them.
Posted 02 January 2013 - 12:29 PM
I have 2 Jamie Oliver sauce pans and I LOVE them.
Look for the thickest bases possible, preferably with copper in them. They heat up more evenly and hold heat better.
I have a Circulon fry pan and it's pretty good if looked after.
I just bought myself an Esteele SS frypan in the sales and it looks so nice, but not used it yet. It was 50% off I think. They are always recommended on here in cookware threads.
Make sure whatever you choose can be used on an induction stove in case you ever get one, i like a SS handle in case I want to stick it under the grill to brown the top of something.
Posted 02 January 2013 - 12:32 PM
I love my le creuset French oven (round casserole pot) and skillet.....I have a scan pan at the moment which I am loving! Had some before and thought they were crAp...maybe they've lifted their game!
Posted 02 January 2013 - 12:38 PM
We have Jamie Oliver cookware and have never had an issue with them.
Posted 02 January 2013 - 12:42 PM
Scan pan is a crap shoot. I used to sell it so have a fair few pieces of it. Some lasted years, some didn't. All looked after and all treated the same.
I wouldn't go classic but I would go the newer range with the stainless steel handles. I have a 20cm frypan of that range and it's lasted well.
Posted 02 January 2013 - 12:44 PM
I (reluctantly) bought a Jamie Oliver frypan, and have been pleasantly surprised with how nicely it's lasted. I have been super careful with caring for it.
We've killed a number of other products like Analon fairly quickly.
I've had a scanpan wok for a couple of years, it's still doing okay, and gets used a few time a week (though I think I actually prefer the Jamie Oliver pan now).
Posted 02 January 2013 - 01:12 PM
REally confused by the choice to be honest, I cook a lot and try to be as healthy as possible so have always had the best nonstick I could afford.
Insurance from the movers paying so happy to take it up a notch.
Really keen to get any other opinions...
And does anyone out there use the stoneare/stoneline/stonedine/flavourstone????
Posted 02 January 2013 - 01:28 PM
I love my Essteele stainless steel set. Wouldn't touch non-stick with a bargepole after seeing the coating from a family member's very expensive Scanpan flaking off after barely 9 months use.
I also have a Chasseur enamelled french oven which is the absolute bomb for just about anything and a well seasoned steel wok with bamboo steamers.
Posted 02 January 2013 - 01:41 PM
Well, first I would ask, do you have an induction stove - or are ever likely to get one? If so, you will need pots & pans that work with them.
I have electric stove, and Baccarat pots & pans. Lfetime warranty and they've lasted pretty well so far (about 12 years old). They are not non-stick.
I also have a couple of Circulon non-stick frypans, and they've lasted pretty well to, although they are probaly only about 3 or 4 years old.
Posted 02 January 2013 - 01:49 PM
Laridae, nope don't have induction, won't have induction, I am a gas girl and in new house also have an aga style stove (going to berry to do a weekend course on how to use the bloody thing)
I have some le crueset, well I should say had, that I will be replacing as I do love them, I just want a good everyday cook set...
Posted 02 January 2013 - 02:17 PM
I also will be watching this as i am in need of new cook were too, thanks for posting.
Posted 02 January 2013 - 02:22 PM
I have never had any really expensive stuff so can't recommend on that front but I am LOVING my new Crofton frypan from Aldi I have one of their pots too and it is equally as good!
Posted 02 January 2013 - 02:26 PM
To me, if it's gimicky(ie the stone stuff0 it's not that good. Also if it's not freely available in shops, it's not that good.
You should be able to pick it up and look at it and feel the weight of it. you should have an easy returns policy which won't cost money to do(postage etc).
The only stoneware stuff I've seen has been on TV so I'm dubious about it.
Posted 02 January 2013 - 02:30 PM
I have both Le Creuset and Circulon. Would replace them with the same if the movers lost them.
Posted 02 January 2013 - 02:34 PM
If insurance is paying for it go for the Le Creuset stuff, I love their stuff and am trying to convince Mum to part with a couple of her less used pieces. Dirty stop out won't let me have the pieces I will use that she doesn't any more.
Crofton from Aldi is good, that's what I have until I can afford the quality stuff.
Mum also has a 27 year old Arcosteel (sp) set that is a dream to cook with, I purchased a couple of the cheaper Arcosteel pieces from Big W when I noticed they stocked that brand and it's just not the same level of quality. Mum's Arcosteel stuff is commercial kitchen quality and she paid over $1000 for her set when she bought it. Wish I could afford an equivalent amount of money for my pots and pans.
Posted 02 January 2013 - 02:46 PM
I have had a copper based all metal bacarrat set (including fry pans) for 9 years now, the stuff is tough, looks brand new still (and I cook alot), best part is you can run it through the dishwasher, deep fry in it etc and it won't harm it .
Posted 02 January 2013 - 02:46 PM
Go to a commercial kitchen supplier and get stainless steel for your saucepans and frypans.
Don't be fooled by a 'brand' get what the professionals actually use. (DP paid a small fortune for a saucepan and a frypan when I first met him, I thought he was mad...... 10 years on they are still used every day and still look and behave perfectly. I noticed when I was watching a documentary about submariners once that the chef was using the exact same ones in the galley - I guess if there is one place you want reliability it would be on a submarine!)
The exception to this however is le creuset! A big casserole (and a smaller one too) are essential!
Posted 02 January 2013 - 02:49 PM
I got a Le Creuset set as a wedding present. It's still fantastic, and our 10th wedding anniversary is next week. Love it to bits. However, it is very heavy, so for things like boiling potatoes or pasta which I need to pick the pot up to drain, I use a stainless steel. Avoid the Raco Italian Collection though, I got one last year and it stained on the first use (boiled eggs), is horrible to clean and I feel like I paid way too much for something very average.
On the really cheap end, I like my Aldi frypan, it's just a small one especially for pancakes and it has a thick bottom and cooks nice and evenly. It's non stick, which I wouldn't normally buy, but at $8, I'll happily replace it with another when the non stick wears off.
Posted 03 January 2013 - 11:09 AM
Copper cookware is actually the best and it's used by professional chefs; it's expensive though.
So if you're buying cookware, make sure you choose those with layered aluminium or copper core and then clad in stainless steel. These are affordable compared to others and still perform well.
Le Creuset is a good brand, imo. Vibrant colours too.
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