Post # 1
I keep going back and forth about what cookware to register for. I’m really not a great cook. I mostly make easy one or two pan meals with the occasional big feast every few months when I feel guilty for being a crappy cook. 🙂 I’m capable I guess… just not motivated.
Right now our pots and pans suck. All of them are hand me down except for one 3 quart stainless saute pan from Emerilware that I LOVE and use 75% of the time for basically everything. So I’m really starting from the ground up. I started by registering for a set of non-stick stuff but then after a poll here I decided that stainless is probably longer lasting and safer to use on an everyday basis and that I should go mostly stainless with just a few non-stick pieces.
Right now I’m registered for:
10 piece Emerilware stainless steel set from BBB which includes:
1.5-quart saucepan with lid
3-quart saute pan with lid (I already have this exact pan but its part of the set)
3-quart saucepan with lid
6-quart stockpot with lid
12″ hard anodized nonstick fry pan and
8″ hard anodized nonstick fry pan
I feel like some pieces of the set are unnecessary– like the 8″ stainless steel fry pan and the 3 quart saute pan I already own, but to build the set without them is way more expensive. So my question is, does this seem adequate? Any suggestions on how to make a better set from people who know more about cooking than I do?
Post # 3
What about a stainless steel roasting pan with rack?
Post # 4
That set looks pretty good to me (I love stainless!) – the only thing I could think of to add is a grill pan. We use ours often because we live in an apartment still, but I think it’d come in handy in the winter as well.
We have this one and love it.
Post # 5
@KatNYC2011: whole birds freak me out. i actually stared at a chicken at the grocery store for like 5 minutes this week because it was on sale… but i just couldn’t do it. I’m the kind of person who can only touch raw meat using forks and tongs because actually touching it is a weird phobia of mine (and believe it or not this is a huge improvement– before fi i refused to have raw meat in my house and would only cook vegetarian food). So um… I don’t expect I’d get much use out of that. But thank you for the tip! Normal people would definitely need one I’d think heh.
Post # 6
The 8 ” isnt unnecessary! You will be surprised how often you use it. Actually I would prefer the 6 to the 8 because its great for omelets, as well as onions and garlic etc when you dont need a large pan and have several going on the stove at once.
If you do a lot of cooking you may like a griddle as well (I actually like my electric on) Its great for pancakes, bacon, grilled cheeses sliders and other things that you may make in quantities more than 1.
Post # 7
So this weekend we went to Williams-Sonoma, and their consultant was a freakin pots & pans guru, so I’ll just pass along what he suggested:
– Don’t register for sets, particularly if you don’t need all of the pieces. Instead register for individual pots and pans.
– Best frying pans are copper clad, and NOT non-stick, non-stick really is only necessary for cooking eggs. Otherwise, it’s good to not get non-stick, particularly if you brown meat (like chicken) because you’ll get better results. And best sizes to get are 10 &12.
– You do not need an all-clad big drum, because you don’t need 5-layers of metal. A simple stainless steel one will work.
– Definitely register for a cast-iron pot, like Le Creuset, like a 5-qt size. This I completely agree with. To make wonderful stews/roasts. Also potentially a 1.5 qt size for rice.
These are just suggestions, obviously, but the guy knew what he was talking about, and DIDN’T try to upsell us. I cook a lot, so I could have read through the bs hah.
Post # 8
I forgot to mention! We got a griddle for our shower that I LOVE and we use all the time, and we also got a grill pan (which admittedly I’ve not tried yet).
Here is another question… the set we registered for is pretty cheap ($199) but it does get good reviews. There is another set that is also emerilware that says it is “pro-clad” and is $299. Does anyone know if it is really better??
I just don’t know enough to judge. They both get great reviews so I don’t understand why we’d spend $100 more.. but then I figure since it is more it must be better right? lol
Post # 9
Just one bump for the Friday so-over-work-so-I’m-surfing-the-‘bee crowd… sorry!
Post # 10
@CorgiTales: we got this set as a shower gift and love it.
Post # 11
@NauticalBride2011: You need to be careful with copper. Not all copper pans are safe on induction cook-tops.
Most of the All-Clad ones are, but the All-Clad rep at bloomindales recommended we do stainless steel rather than copper to ensure they will be save with an induction cook-top if we ever have one.
Post # 12
I have this really awesome HUGE lasagna pan. I use it to roast veggies in and all kinds of stuff. It’s really large, though. But a VERY useful pan to have because it’s really deep
Post # 13
@stephinPA: the 199 set or the 299 set?
Post # 14
i would add a bigger stockpot if you like to cook soups and stews.
whole birds freak me out too!
Post # 15
I put non stick pans on our registery by calphalon….what’s the difference between the stainless and non stick..i always heard non stick as better…am i wrong??
Post # 16
@nursein10:it depends what kind of cooking you do. here’s a thread to help explain the differences. it’s best to have a little of both.