cookware for the home

“awesome. that's what i hate about non-stick...can't use it on high, no metal utensils. that and the poison! LOL.”

“Consumer Reports' top 10 non-stick (in order):


1 Kirkland Signature (Costco) Item 783634
CR Best Buy
$150 (14 pieces)

2 Anolon Titanium
$300 (10 pieces)

3 Anolon Advanced
$200 (8 pieces)

4 Emerilware
$250 (10 pieces)

5 Scanpan Classic 20203
$400 (8 pieces)

6 Wearever Excellence
$100 (8 pieces)

7 Bialetti Fusion 45459
$50 (9 pieces)

8 Berndes Signo Classic 697101
$200 (5 pieces)

9 Circulon Elite
$250 (10 pieces)

10 Farberware Select Non-Stick
$100 (10 pieces)”

“Consumer Reports' top 10 uncoated (in order):


1 KitchenAid Gourmet Essentials Brushed Stainless
$150 10 pieces

2 Calphalon Contemporary
$400 8 pieces

3 Emerilware Stainless
$200 10 pieces

4 Magnalite Classic
$130 8 pieces

5 Member's Mark (Sam's Club) Tri-Ply-Clad Item 955462
$130 11 pieces

6 J.A. Henckels Classic Clad
$200 7 pieces

7 T-Fal Jamie Oliver Professional Stainless
$150 9 pieces

8 All-Clad Master Chef 2 700393
$320 7 pieces

9 Cuisinart Chef's Classic Stainless 77-7
$100 7 pieces

10 All-Clad Copper Core 6000-7SS
$700 7 pieces”

“Top picks in pans http://www.consumerreports.org/cro/home-garden/cooking-cleaning/cookware-1205/overview.htm

Will a $300 set of cookware, possibly bearing the name of a well-known chef, make your meals twice as tasty as a $150 set? Not according to our tests of nonstick and uncoated cookware.

We found that many of the lower-priced sets we tested were among the best at basic cooking. The Bialetti Fusion set, for example, is a mere $50 for nine pieces, counting the lids. It performed better in some of our tests than many cookware sets costing substantially more.

The best pots and pans we tested heated food evenly. Pots were able to maintain a low simmer that kept tomato sauce from spattering or a delicate batch of béchamel from scorching. Pancakes that were made in the best pans came out an appetizing golden brown. For most of the best cookware, the handles proved to be safe and comfortable to hold.


WHAT’S COOKING in cookware

Celebrity sells. Cookbooks and TV programs don’t seem to cut it anymore. If you want to be a celebrity chef these days, you need your own line of cookware. “Naked Chef” Jamie Oliver, for example, has a new line from T-Fal. Rachael Ray, known for her 30-minute meals, found time to lend her name to the Anolon Advanced line, while Daniel Boulud, perhaps best known for his New York City restaurant’s $29 hamburger, lent both his name and initials to the Daniel Boulud Kitchen (DBK) Generation line of uncoated cookware. Befitting his longtime celebrity-chef status, Emeril has two lines to his name: one nonstick, the other stainless steel. As you’ll see in the Ratings, a chef’s signature is no guarantee of superior performance in your own kitchen. Some of their cookware did very well, but other sets were merely so-so.

Big kitchen brands add cookware lines. KitchenAid, known for its revered mixer, proved to have the best of the uncoated cookware. Henckels, best known for knives, was very good overall. Viking, manufacturer of expensive, “professional-style” ranges, has also expanded into cookware with its Professional Starter Set, a good but pricey performer.

New materials join old. Calphalon One cookware uses “infused” anodized aluminum, in which the cookware’s nonstick treatment “penetrates below the surface, into the pores” of the metal, according to its packaging. When we intentionally abraded the nonstick surfaces to simulate years of wear, the Calphalon held up quite well, but so did five other brands without the infusion technology.

A much older technology, cast-iron cookware, remains an option. We tested two brands but didn’t include them in the Ratings. We don’t consider cast iron suitable for everyday use because of its weight and uneven frying-pan heating. See Cooking in cast iron.

Overheating poses a hazard. Several pots proved unable to withstand a severe test designed to find out what happens when an empty pot remains standing on a hot burner. See Avoid cooking accidents.
last edited: 12/06/05 9:21:58 AM”

“I like glass lids so I can see my food squirm as it cooks.”

“I'm telling Consumer Reports that you posted this stuff without permission. Tsk-tsk - that's flagrant disregard of their on-line service agreement.

FOR SHAME!!!!

Okay, actually I thought about doing the same thing...”

“I'm relying on the fair use doctrine. Also urging people to subscribe to their online service. It pays for itself many times over by not ending up with a house full of crappy products.”

“No need to justify - I wasn't serious.”

“Yes you were.”

“No I wasn't.”

“Don't make me call a time out on you two!”

“My sister had given me an expensive set where the pots and pans were coated, but it wore off and now I'm cooking on aluminum which I read was thought to cause altzheimers.

Cuisinart makes some nice stuff. I just bought one piece to use as a sauce pot where the bottom does not have an edge and is rounded so you can wisk sauces when you add thickening agents. My brother gave me a nice size Cuisinart pan for Christmas.

A nice feature are pans with metal handles that can go in the oven if you want to cook chicken lets say, then put it under the broiler to melt cheese on top for chicken parmisian or chicken saltimboca etc. It also frees up a burner. You can also use oven proof pots for making a pot roast in the oven or just to keep things warm.

A good sized pan is always good so you can brown chicken, make meatballs, make pancakes, french toast etc. for everyone all at one time. I know you are alone now, but it's good to think ahead and if you entertain and some lady wants to cook for you.

A good feature of the Cuisinart is that the handle is bolted to the pan, so it won't loosen up like ones that have screwed on handles.

I have non stick also, but don't find them useful except for one small pan I make crepes (crespelle) with. Otherwise, it can be good for meat to stick a little. It provides those brown bits so when you deglaze your pan or pot (pour liquid/wine into the pan to release the juices from the bottom) and scrape the bits off, that's what makes your sauce/gravy.

You should be able to find some Christmas sales on a whole set about this time of year on whatever you choose. Check out Macy's, Linen's and Things and Sur La Table if you have those stores in your area.

You still need pans. It's good to have two sizes. One large for whole turkeys/chickens and one smaller one for cooking cakes/brownies or a meatloaf or a lasagna, baked ziti, etc. The larger pan should have lower sides to it for cooking whole turkeys and chickens so the heat can get at it which you don't need for the smaller pan dishes.”

“Stop it! You're making me hungry!”

“I know you are alone now
lipstick hiker
3:23:51 PM
12/06/05


you make it sound so lonely...lol”

“Thank God! I grew up eating sauce that was cooked for 8hrs in aluminum!

Although, we know most people with Alzheimer's probably have human variant BSE.”

“Caphalon. I have one that has never has anything in it but chili.”

“Ewker, I still use the set of cast iron pots and pans I bought in 1976. I would not trade them for anything ever. I've never reseasoned them, but cook something oily if they look like they need it. I did add an electric wok to my kitchen stuff about 5 years ago, and use it a lot. Did you know that cast iron leaches iron into your food and helps to reduce anemia? That's important for backpackers who get high.”

“Thanks for all the tips and words of wisdom..lol

I will clean my cast iron skillets and reseason them.

I did see a good buy on a roaster made by Caphalon or All-Clad for 29.00..just got to remember where

wannabp, what kind of high are you talking about ;)”

“I am still looking for sales but can't decide on the Stainless Steel or the hard andonized aluminum.

My cast irons skillets have been sprayed with an oven cleaner and tied up in trash bags for the last 2 days. Today i will clean them up and start the process of reseasoning them”

“Caphalon is harder to clean, but it is the bomb when it comes to cooking.”

“I broke down and bought myself a 3 qt All-Clad stainless saucepan..it's de bomb for so many things...I have a lot of hard anodized Calphalon frying pans, saute pans and other assorted pans but most of my saucepans are non-stick...I have over 10 frying pans...that's not counting the cast iron grill and fajita ones or the crepe pan...”

“Anything acid (vinegar, tomato, citrus) will destroy the hard anodization coating and take you back to bare aluminum. I helped my mother in law clean my brother in laws kitchen yeaterday (The Horror! The Horror! He makes all bachelors look bad!)while he was out of town and every hard anodized piece he had was stripped. Nasty.”

“tree, thanks for mentioning that. I didn't realize that would happen to the hard anondized items. That gives me something to think about.”

“ebay for copper all clad”

“I like cast iron for the "feel", but use stainless steel for 80% of cooking in the kitchen at home. The rest is non-stick stuff for eggs and such.”

“Wait a second! Anodization makes it so that the aluminum does not react to acidic foods.It's intended to be used with acidic foods. I've had mine for 6 years and use it solely to cook everything from chili to tomato sauce. It's still intact and in just as good shape as the day I bought it.
Now, if you use high heat it may destroy the anodization (according to my calpahalon directions).”

“My stupid brother bought me a jumbo electric griddle for Christmas. I asked for a gift card to put towards a Cusinart Griddler (which is not the same thing as an electric griddle). The worst part is he bought it at macy's. We don't have Macy's up here and I'd either have to mail it there or drive to Richland, OH.
This thing is about three feet long. I'd have to invite the entire neighborhood over for breakfast to utilize the dumb thing.”

“one thing I have read on any of the Calphalon cookware is that you should NOT use aerosal cooking sprays (Pam) in any Calphalon cookware. It leaves a gummy residue that is difficult to remove completely. It says this residue casuses food to stick even in nonstick cookware. Any truth to that?
last edited: 12/31/05 4:26:11 PM”

“Sounds like the griddle I have. I can do 8 sandwiches on it or 2 pounds of bacon. It gets used a couple times a month. Only trouble with doing that much bacon is the drip tray overflows, so I put a paper plate under it.

I looked at some pics of the griddler. It looks like Cuisinart's answer to the George Foreman thing.”

“ewker, I belive the deal about the PAM leaving a residue. Though I havent done it with our calphalon stuff. I have used it on other stuff that became quite a mess.”

“A little bit of olive oil works as well as Pam without the residue.


Ever see Emeril use Pam?............I didn't think so.”

“Ewker, okay, finish the rest of my sentence!!!! "I know you are alone now, BUT it's good to think ahead and if you entertain and some lady wants to cook for you. You left out the "but"!!!

I don't see you as being by yourself for long! That's why I suggest you get a good compliment of pots and pans for when the special someone cooks for you or you cook for them.

I think it was Calphelon or Cephelon or whatever it was that my sister got me where the finish wore off to reveal what is now an aluminum cooking surface which I was very unhappy about. She paid a lot for that set. Make sure if that's the brand you are looking at that it's not a coated surface that will wear off.

Happy New Year Ewker. I hope this will be a good year for you.”

“Have you used that dutch oven any yet? If you have, how did you like it?”

“lipstick hiker, I was only funning with you on that. I hope you have a safe and happy New Yrs. maybe one day I can make it up your way

Karo, I haven't used it yet. Just no place in that apt last yr. I do have a fire pit in my backyard now. It is soaking like the rest, which I didn't clean up yesterday. Hopefully I can do that tomorrow after I freeze my butt off at the Polar Bear Plunge and Titans game on TV”

“Caphalon hard anodized can be ruined by acidic foods but only if they are left in the pan for extended periods of time (ie: bachelor) A sharp knife is worse for the pan than tomato paste. Wash em real good after each use with one of those green scrubby pads, hot water and soap and caphalon pans will treat you well. Caphalon makes both hard anodized and a teflon coated. I have found that food sometimes sticks to my hard anodized. I bought a teflon coated pan for my over easy eggs and other foods that require a little care to remove from the pan”

“Bag the oven cleaner for the Cast iron. It will soak that stuff up. I've found the best way to clean them is to wipe them with oil and throw them in the oven at about 500 deg. for about an hour. you could prolly do the same using an outdoor grill.”

“Ewker, I know you were kidding:) I know you have a good sense of humor.”

“I just wipe our cast iron skillet with paper towel, heat it back up squirt with olive oil, wipe again with paper towel and let it air dry.”

“I love my calphalon pans.
Won't get the ones with non-stick coating-- it will eventually flake off and the pans are then ruined....

Note: don't wash Calphalon in the dishwasher-- it will mess up the finish..

The calphalon pans have a special "scrub" that's sold with them---It will remove any of the gummy residues quite effectively without damaging the pan. I use a plastic scrubby daily and occasionally the calphalon pot cleaner scrub when I notice any gummy coatings. It makes my pot just like brand new.

For the most part, I only use my calphalon pans any more-- I do have a couple of big stainless steel stock pots that I use for soup and bigger things, since the calphalon can be quite heavy... :-)”

“I use Calphlon non-stick for eggs..have a couple sizes...if Calphalon hard-anodized doesn't clean easily after an overnight soak I use the plastic scapers that I got from Pampered Chef when I ordered their stone bakeware...I LOVE that stuff(stoneware)...once you've seasoned it (I usually use Crescent Rolls spreak out over the entire cooking surface) you never let soap get near it but just rinse it out...you can cook fish in it one day and next day a cake...it doesn't transfer any smells from one thing to another...
last edited: 1/02/06 8:44:47 AM”

“I love those plastic scrapers. they are the only thing I'll but from Pampered chef (contrary to Sarge's opinion, lol).
I'm not brave enough to try much besides pizza on my stones.”

“Sass,
Marshall Fields will soon be Macy's.

Good stainless Steel at Kmart - Martha Stewart. I've had mine for 5 years and it's performing great! Nice heavy pots at a great price.

I also have a biiiiggg Calphalon skillet that's new. I love it too.”

“Sass,
Marshall Fields will soon be Macy's.

Good stainless Steel at Kmart - Martha Stewart. I've had mine for 5 years and it's performing great! Nice heavy pots at a great price.

I also have a new biiiiggg Calphalon skillet . I love it too.”

“ooops! My computer is either too slow or I'm too impatient. Sorry for the double post.”

“By the way, I've found Calphalon pots at Marshall's and TJ Maxx upon occasion... and usually at a heft discount.... :-)

You might try there if you're just looking for a piece or 2 to try out... ;-) Like I said, I prefer the pots without the non-stick coating, and I've found several pieces to supplement the pans I currently have....”

“It only took 1 hour of chili making to completely remove the anodization from my calphalon pot. The store I got it from gave me complete refund.”

“I called marshall Fields and the bastards won't take the skillet. Maybe in two months time they will. I can hope, lol.”

“Sometimes a food sticking like frying chicken to the bottom of a pan is good when you use a regular skillet, because you use those brown bits to make a gravy with.”

“We found several different pieces of the Analon Advance cookware that Consumer Reports liked at Marshalls. Picked up a 12", 5 qt. sauté pan for $40 (list is $120). I would guess that it will be in Marshalls/Home Goods all over.”