Post # 1
I’ll start out by saying that FI thinks the pans we have are good enough, between my Circulon hard anodized set (eep nonstick) and his regular (meh) stainless steel pots and pans. However, he said it would be fine for me to register us for some…ALL-CLAD!
I don’t want to register for a whole set; mostly because I’m not sure that I’ll find all of the items useful for me, and because I would rather register for cookware that is $100-$270 a piece rather than plop a $700 set on the registry. I highly doubt anyone will go for the latter in our circles.
So, I have committed to finding and registering for some open stock All-Clad (the regular tri ply, no d5 or copper core). I read another thread on kitchenware that said you really don’t need a fancy stockpot, so I’m thinking of not registering for one and keeping one we already have. Any thoughts on this stockpot plan that you have would be appreciated.
I’m not an awesome cook, but I can find my way around a kitchen. So far, I think I would like:
2 quart saucepan
3 quart saucepan
3 quart (or larger) saute pan
2 sizes of frying pans (One large and one smaller: recommendations on size?)
Does that look about right? Would you recommend any other pans? Where would you recommend registering for open stock All-Clad? As of now, we’re planning to register at BB&B and Amazon.
Post # 3
I’m planning on asking for the Master Chef line (with the aluminum outsides), since the performance is supposedly a little better, the prices are cheaper, and I’m not looking for something that’s display-worthy. I think my list of all-clad items are…
- 10″ fry pan
- 12″ fry pan
- large-ish saute pan
- maybe an 8″ nonstick for eggs, since they do warranty their nonstick, and I don’t like to cook eggs on stainless/cast iron
For our stockpots and saucepans, I think I’m going to go with the Tramontina tri-ply, since they get stellar reviews, the heat distribution isn’t quite as important, and they come at a price point that I need on my registry.
We also already have cast-iron, which I’d definitely ask for if you don’t have it already. I’m undecided on whether or not I’ll put an enameled dutch oven on the registry–I might hold off until our other big ticket items are purchased, since I want to keep the pricey stuff to a minimum.
Post # 4
@jdhall89: Interesting to know about the Master Chef line! 10 and 12 inch frying pans sound like a good size. I really need to check out more pans in person!
We’re definitely planning to keep a couple of my Circulon pans for eggs. So, maybe that means we really only need to register for 1 AC frying pan? Hmm…
I have a cast iron grill plan and a no-name enameled dutch oven that is still going strong. As much as I’d like some Le Creuset, I think I’ll hold off since my current dutch oven is doin’ just fine.
Post # 5
@DomesticDiva: Haha I’m always trying to coerce FI to go play with kitchen stuff at BBB with me! I’d go with the 10″ and the 12″ all-clad, but that’s just me. Plus, can you ever really have too many pans?
Post # 6
@jdhall89: No…you sure can’t! Well, we kind of do right now. Ha. Two households worth of pans shoved into a galley kitchen. Lord.
I’m hoping once we have a set of awesome pans that we can do some housecleaning with that situation…
Random cookware related note: I’ve always thought that having an asparagus cooking pot would be neat, but it seems like a waste of money and space!
Post # 7
@DomesticDiva: Uh, I had no idea that an asparagus pot existed, and now I kind of want/need one.
Post # 8
@DomesticDiva: We registered for the regular stainless All-Clad too.
covered 3qt saucier pan
covered 1.5qt sauce pan
4qt saute pan with domed lid (this one is a deal at $150 and can double as a frying pan if need be)
11 inch covered French skillet (I notice the price of this has gone way up on BBB since we got it, basically a frying pan with higher sides and a lid)
Not All-Clad, we registered for:
Calphalon Contemporary 2.5qt double boiler (doubles as another saucepan for us, didn’t want to pay the big bucks for an All-Clad double boiler)
Calphalon Tri-Ply roaster
Calphalon stainless 8qt multi pot (didn’t want to spend the big bucks on All-Clad for a stock pot)
Oneida 10 inch non-stick frying pan (for things like eggs)
Post # 10
@cmbr: Love the idea of the 4 quart saute pan or the french skillet! Would be nice to have a bit bigger cooking surface than 3 quarts.
I have a 1 or 1.5 (can’t remember!) saucepan, and I find I use it for…really nothing. Do you use your 1.5 quart saucepan a lot?
Post # 11
@DomesticDiva: This is embarassing, but it’s really good for……ramen. I also use it to make single servings of pasta or whatever I need to boil.
Post # 12
@cmbr: Teehee! It’s OK to like ramen. 🙂
I end up using my 2 quart saucepan for those uses, so I’ll probably be good sticking with that.
Oh, and what do you think of the 3 quart saucier? I don’t currently have any pans that are quite that proportion, so it makes me curious…
Post # 13
@DomesticDiva: Williams Sonoma sells All-Clad – I was just on their web site and they offer a registry. I love my All-Clad!!
Post # 14
I use my Dutch Oven, 10″ skillet, 10″ frying pan, and 3 quart sauce pan the most. I would for sure get something deep enough and with a lid that you can use it as a Dutch Oven.
Post # 15
I also registered for and received the All Clad MasterChef line. They are seriously awesome. Make sure you remember to get just one non-stick pan for things like eggs that are impossible to do in stainless.
And Le Creuset for bakeware and Calphalon for a heavy-duty cast iron griddle pan.
Good tools are important – I can already tell a major difference in how my food is turning out.
Post # 16
We based our selections on advice from Cook’s Illustrated. 12″ fry pan, 2qt and 4qt sauce pans. That’s it from All Clad. (We’re also registered for a Le Creuset dutch oven and a 12″ cast iron skillet.)
I already have a saute pan, and I don’t want to upgrade it because almost everything I use a saute pan for is better off in either a fry pan (searing, sauteeing, etc.) or a dutch oven (braising, making stews). I don’t have a large fry pan and constantly wish I had one. I just have a 10″ non-stick and an 8″ stainless (basically useless). I have to use my griddle when I need more surface area than the saute pan. I don’t know why you’d need a 10″ and a 12″ fry pan, though. I’d get a 12″ stainless and a 10″ non-stick for omelettes.
I don’t see the point in having 2qt and a 3qt saucepan since they’re so close in size. Definitely don’t get anything smaller than 2qt… waste of money unless you cook a lot of small portions of rice. An expensive stock pot is also a waste of money.