(Closed) Pots and pans… what am I missing?

posted 8 years ago in Gifts and Registries
Post # 3
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

What about a stainless steel roasting pan with rack?

Post # 4
Member
284 posts
Helper bee
  • Wedding: September 2012

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 # 6
Member
4824 posts
Honey bee

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
Member
827 posts
Busy bee
  • Wedding: August 2011

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 # 10
Member
3575 posts
Sugar bee
  • Wedding: October 2010

@CorgiTales:  we got this set as a shower gift and love it.

Post # 11
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

@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
Member
14183 posts
Honey Beekeeper
  • Wedding: June 2009

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 # 14
Member
4137 posts
Honey bee
  • Wedding: May 2011

i would add a bigger stockpot if you like to cook soups and stews.

whole birds freak me out too!

Post # 15
Member
330 posts
Helper bee
  • Wedding: May 2011

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
Member
4137 posts
Honey bee
  • Wedding: May 2011

@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.

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