Lets talk cooking ware!

general mills · Mar 1, 2015

bluwaterman said:
I cook for a living, Ive worked in many kitchens all over the country, and all we use is aluminum. Reason being is they take a beating and are fairly inexpensive to replace. Not the best, but thats what ive always used at work. At home I use analon. Got them about 8 years ago, I really like them. Non stick, and very thick, so the heating is very even, almost mimicking cast iron. I have cast iron also and do like them. Only problem with cast iron is there is a learning curve if someone has never used them, because most people have never used such even heating cookware. Usually the first few attempts result in a golden black. Once you figure them out though they are hard to beat. I like my analon because of the oven safe rubber handles, glass lids, and even heating. Heres the set I have.. actually have 2 skillets though
http://www.bedbathandbeyond.com/1/1/2255-anolon-advanced-11-piece-cookware-set.html

I should never post when drunk at 12:30 at night, I get very passionate about my cookware! I'll check out the anolon stuff next time I am at the store, it looks interesting. Does the non-stick hold up to metal utensils? Or will it scratch and flake like Teflon?

bluwaterman · Mar 1, 2015

I would assume it would not hold up to metal utensils, I dont know. I would never do that. I hand wash mine, and havent had the first blemish on them

Magdump · Mar 2, 2015

Cookware? I'm still using wrought iron mostly.
But if you want some decent stainless on the cheap, Amazon prolly still has some of those Paula Dean sets...

Robbie · Mar 3, 2015

Thanks for all the great replies.
I'm still undecided on a set but, recently bought this - Maganalite 5qt. - LOVE IT!

Sully · Mar 3, 2015

I treat my cast iron better than my kids.... :chuckles:

love my lodge 9 qrt and use an 8" to cook eggs every morning. I'm gonna make that sucker as smooth as my grandmother's 2nd generation griswold (sucker almost has a mirror finish!)

jaysephus · May 4, 2015

Robbie, that magnalite dutch oven is a great piece; I'm still looking for one (hard to find used with a lid).

I splurged and got an Olvida nickel-plated cast-iron dutch oven. Unlike the aluminum magnalite or raw cast-iron, you can cook tomato-based chili or sphaghetti in it! These pieces are impervious, and don't rust like the raw cast-iron does.

Link for members of the forums' consideration:

http://www.olvidacookware.com/cookware.html

cricht0n · May 4, 2015

I hate adding to a resurrected thread, but be careful with unlined aluminum like that magnalite. If you cook anything with a high level of acidity like Tomato Sauce it will etch into the aluminum and can transfer into your food. The best cookwear that I can recomnd is All-Clad. Buy a set and save your self a lot of money over buying individual pieces. It is American made, will take a beating and will last you for a lifetime.

MOTOR51 · May 4, 2015

3fifty7 said:
This is the set I've had for 12 years or so.
http://m.bonanza.com/listings/wolfg...=&goog_pla=1&gclid=CPGNuOKX_sMCFRCqaQodZm8Aiw

Very happy with it.
Along with a few OLD Magnalite and a few OLDER pieces of cast iron I don't know what else I would want.

How are you on kitchen knives?

I was going to post the same set. We love them and thy have lasted a long time with zero problems.

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Lets talk cooking ware!

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