fancy pan question

[eyepaddle]

Alright folks, I am now nearing a time in my life where purchasing some high end pots and pans is actually a realistic possibility, so this brings up a question: what should I get?

I have always wanted copper cookware, but it seemed so far off I never really did that much research into it. If I go the copper route I believe I would prefer the stainless steel lined variety--just to avoid any food reactivity issues. In my last two days of crash-course research, I have started to question my fixation on copper--at least the stuff that is in my price range.

The thing that jumped out at me was Calphalon's 10 tri ply copper cook set for about $450. But since this is an aluminum core stainless lined copper pot, would I be simply indulging in something that has the look of copper, but misses the more important qualities? Specifically I was at a retailer going through wedding registry stuff and I happened across Emeril's line of stainless steel cookware. I usually avoid "Celebrity branded" products, but it was pretty obvious that Emeril has not lent his name to any shoddy merchandise! His stuff has a very heavy three metal base, and certainly gave the impression that it was all business.

Has anybody here experimented with thee mid price range pots and pans? As an FYI I already have a Calphalon 5 qt tri ply stainless steel saute' pan that I am pretty happy with, and I think I would get the most use out of a mid size sauce pan ~2.5 qt, a 3 qt saute pan and a 6 qt stock pot (I make a lot of dried bean soups.) I am not strongly opposed to purchasing a set though--if I have a pan type that I have never really used before, that might serve to broaden my repertoire so that tI get some use out everything I own.

Thanks in advance for your thoughts! :)

[eyepaddle]

1. A quick follow up,

I am also a pretty big guy (6'4" ~235 lbs) so pan wieght isn't really a concern of mine. IN fact I really enjoy a good feeling of heavy solidity.

[Warpy]

4. I have a truly motley collection of mid level cookware

and I do have one copper pot--a teakettle for my woodstove. It looks spiffy as it humidifies the place.

I have always bought according to the job: Calphalon for saucepans, cast iron for frypans, one lonely triple clad stainless saucier, Le Creuset Dutch ovens for soups, stews and bread, a Chinatown special steel wok, a cheap steel crepe pan, and Baker's Secret bakeware--it wears out but is cheap to replace. Oh, wait, my pasta pentola is also triple clad stainless, thank you Tuesday Morning. The base doubles as a big stockpot.

My pots are on a wall rack and I don't care that they don't match. I've accumulated them slowly over many years and use all of them.

You really can't go wrong no matter what cookware you get. Even the cheap stuff with the Teflon all over it from Wally's will work. It will just have to be replaced within 10 years or so. If you want something to look beautiful on a rack, let that be your guide as to stainless versus Calphalon versus copper.

[The empressof all]

2. I have the Wolfgang Puck line of Stainless

Frankly, they are reasonably priced and of a great quality. I personally don't see the point of copper pots. They are evil to take care of and Stainless does a great job. Consumer Reports rated the Puck line as the best and I think they are correct.

[NMDemDist2]

22. I got a brand new set of Calaphon last Xmas, but I liked my Puck set better

the handles are more stable in your hand IMO and the lids were heavier and better quality

I only wanted a couple stainless fry pans but the blessed Miss Betty bought the whole set so now I'm stuck with them

the Pucks are packed in the garage, but I may start slipping them back in :evilgrin:

[Vinca]

3. I have Cuisinart cookware I like alot.

Copper looks nice, but it must be a pain to keep clean.

[Tangerine LaBamba]

5. I got this set

a couple of years ago.

http://www.costco.com/Browse/Product.aspx?Prodid=11257108&whse=BC&topnav=&browse=&lang=en-US&s=1

Mine isn't copper, but it's wonderful. Heavy, distributes heat beautifully, hasn't given me a moment's disappointment. The copper bottoms, well, to me that's just another thing to clean separately.

But I can tell you that this set, for the price, is amazing.

Good luck.

[housewolf]

12. I have this set too, and I love it

Never thought I could find any cookware of this quality for a price anyways near this.

I had some Wolfgang Puck cookware back in 2002 or so, and hated it. It may be better now, but what I had was heavy on the bottom but too thin on the sides so the sides/edges often burnt.

[sandnsea]

6. I have copper bottoms

and I would certainly get some quality copper if I could afford it. It does cook more evenly and holds the heat throughout the entire pot better. I also like a plain stainless inside, food just seems to come out cleaner somehow. It would be nice to be able to experiment before you buy.

[flamin lib]

7. I recently replaced my Chantal enameled cookware after 12 years

of service. My criteria was: Stainless steel for appearance, copper or aluminum inserts for heat distribution and retention, glass lids so I can monitor a slow simmer and a lid with a "catch" rim to capture condensation when I take the lid off to stir or season.

I found Emeril's set that met all those criteria at a very attractive price. Got it at Bed Bath and Beyond and used a 20% off coupon on top of a sale price. Sweet! It's made by AllClad which is pretty much bullet proof.

I also have a few odds and ends of Calphalon SS that I picked up at Tuesday Morning and the lids interchange.

My mother bought a set of stainless steel SaladMaster in the mid 50's. She cooked for a small army until her death in the 80's. I got most of the cookware and divided it with my sister-in-law. When I went induction cooktop ten years ago it wouldn't work, so I gave the rest to her. She is still using it today and it looks as good as when my Mom passed. Had I known that I'd be using infrared/electric flat cooktop technology I'd be using it today.

Ya' can't beat bonded stainless for longevity, appearance and cooking quality.

[eyepaddle]

8. Thanks everybody--and keep the thoughts comin'! I'm going to look around

some more and see what really feels right for me.

:hi:

[Stinky The Clown]

9. I have a lot of thoughts about this but am pressed for time right now

I have a **major** deadline on Thursday. Can you wait that long? I really don't have the time to do justice to your question right now, but would love to write an essay for you. Just that it will have to wait.

PM me if I have not answered by Friday and I will reply in this thread then.

:hi:

[htuttle]

10. I used to lust after copper, but have since turned to cast iron everything

I have a cast iron wok, a stew pot, a few frying pans and a little one that I use to make Turkish coffee.

It takes a while to heat up, but cast iron is honest. There are no hot spots. When it's hot, it's hot all over.

I do have some old enameled Nordic-ware stuff I got at a second hand store, and I use some cheap steel pots to boil pasta and potatoes in, but otherwise, give me iron. Since I use them so often, rust hasn't ever been an issue, even if my wife uses soap and a scrub pad to clean them... :eyes:

[Stinky The Clown]

11. Here are some threads from here that spoke about cookware

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=46916

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=18914

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=22065

Those threads have links to other threads about cookware. As you know, our C&B threads often go places that the thread title doesn't indicate. so follow 'em all down.

A word about multiple ply cookware ..... most of the stuff that's out there is an aluminum core with stainless in and out. Aluminum is second only to copper for responsive cooking. There is some five ply stuff out there, like All Clad. It has a copper core with aluminum on that and stainless on that. In my view, it is overpriced. There is also aluminum core with stainless in and copper out; this is mostly just for looks although, to be fair, the copper does allow somewhat more responsiveness.

Then there is tin lined copper and stainless lined copper; this is not multiple ply cookware, really. The fact is, copper needs to be lined (all but candy and zabaglione pans) or it could leach into the food and affect taste (no, in small quantities it isnt toxic, so far as I know. Tin is traditional for this and is a nice inert metal that is totally neutral. Problem (well .... not a problem, really) is that the tin turns this dirty sort of gray color when used. It never really shines after use. Again, not a problem unless you're more concerned with how your cookware looks instead of works.

As to this notion of copper being high maintenance. I have a lot of copper. On any given week, most of it is in need of polish. This has virtually no impact on performance. We use the copper and that's what used copper looks like. I shine it every now and again, when the mood strikes. I use Bar Keeper's Friend and nothing else on it. Mostly, I shine it as a way to relax. Even more mostly, I don't worry about it. It is there to be used, not admired.

No one pot material is right for all purposes.

Check out those threads and then let us know if you still ahve more questions.

By the way, here is a link to the Fantes website. This place is maybe the best on the web for honest value and wide selection. Their house brand stuff is very nice quality - sometimes better than name brand. This link goes to their pots and pans tutorial. **LOTS** of information there.

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

Go beyond that link and check out the whole web site. Its amazing.

[mtnester]

13. I love how you can make pots and pans interesting

I knew we would get a pot and pan story like this from you, and it is amazing that when you tell it, I want to RUN to the sites and I want to google cast iron or copper and I start to jones for Sur La Table...man oh man

Same as when housewolf talks about all things bread

[flamin lib]

14. Try a solution of salt and vinegar to shine your copper. It's like magic!nt

[eyepaddle]

15. That site is AWESOME! Thanks.

I'd been having a bit of trouble finding info from a knowledgable and unbiased source. I'll report back when I make a decision. :hi:

[Stinky The Clown]

17. Somewhere on that site is the company story. Read it if you can ..... family business ......

.... started over a hundred years ago by immigrants in Philadelphia's Little Italy (where some of the Rocky movies were filmed). They state that they have always done good works for the community as part of being good commercial citizens. New family now owns it. Also Italian, Also do good works.

I looked around the site a tiny bit and couldn't find it, but I KNOW it is there.

[sazemisery]

16. Does Sparkly get jealous when you speak of...

copper that way?


:hide:

[Stinky The Clown]

18. Hahaha .... no, cuz if she does ........

.... I just start in on vintage clothes and vintage books and vintage movies and vintage music and vintage pianos.

:)

(I hope she doesnt read this.)

[hippywife]

19. Oooh!

They have all kinds of panettone molds. My favorite! :9

And they've informed me I'm looking for a saute pan. Thanx! :hi:

http://www.fantes.com/panettone-pandoro.html

P.S. Sparkly had good taste in all things vintage.

[hippywife]

20. I'm the unfancy pan person of the group. LOL

I have a set of Farberware stainless. Best pans I've owned in my life, but then they are the first decent set of pans I've ever had. I do love them, tho. :hi:

[Warpy]

21. I have one Farberware aluminum bottom stainless pot

(almost forgot about that one) that I bought years ago at Wally's.

Farberware is great stuff as long as you get the stuff with the aluminum clad bottom. Eventually that bottom might part company with the rest of the pot, but it usually takes many, many years of very hard daily use to accomplish it.

Like I said above, you can't go wrong with cookware. It will all work. The main difference between cheap Teflon stuff and high quality cookware is durability, not whether it will do the job. Even tinny stuff with poor heat distribution will still do the job.

Once you've decided that aesthetics are important, suit yourself in other words.