Cooking hardware suggestions (pots, pans, etc)

[Daydreamer]

So, I'm looking into buying some serious hardware for my kitchen and am looking for suggestions as far as brands, why I need what, etc, and price.

When I say serious, I mean stuff that is life long. I don't mind spending the extra dime if I know it's a solid investment (like my Kitchen-aid mixer, which I <3 so much, and will continue to <3 when I am 60).

Or if anyone wants to sum up this topic in one post...find a link to Alton Brown's book:"Gear for Your Kitchen" and I should be good to go.

[Correction]

I supply a kitchen like I supply a garage. I never buy tools in sets, and only when I find I need one. If you want advice on a particular piece of kitchen hardware, you're going to have to ask a more specific questions.

Alton Brown's advice to his credit is generally very very good. But I wouldn't buy an entire kitchen's worth of gear at once.

[GraveRobberX]

My Mother and the rest of my family swear by this

http://en.wikipedia.org/wiki/Corelle

Hell it has been in our family for over 30+ years

[Daydreamer]

I supply a kitchen like I supply a garage. I never buy tools in sets, and only when I find I need one. If you want advice on a particular piece of kitchen hardware, you're going to have to ask a more specific questions.

Alton Brown's advice to his credit is generally very very good. But I wouldn't buy an entire kitchen's worth of gear at once.

Yeah I have no intention of buying a whole set, but I mainly wanted to know brands and stuff that you guys trust, because if I'm reading the summary of Alton's book correctly, he really just tells you what to look for in a good product, without mentioning too many names.

I will have to take Corelle into consideration. I've heard good things about them.

[Amarok]

I love Alton Brown.

[Artemas]

I'm a big fan of Circulon.
I have a 51/2 quart dutch oven that I use for almost everything.
I can braise, roast, pan fry, stew; it can go from the stove top to the oven.
It's normally around $100 but I got it on an Amazon Friday Special for about $20 last year.
That thing is a trooper.

[Daydreamer]

Hmm I have been looking for a dutch oven. If I can grab one for 20$ that's an insane deal!

[Correction]

I bought a Le Creuset dutch oven a while back and it's never let me down. The only thing to remember is that it's enameled cast-iron, which reduces the total number of applications you can use it for (i.e. no deep-frying in one). But it offers some pretty good performance and doubles as a great serving dish since they're so attractive. They aren't cheap, however.

[Colm]

Corelle is excellent dishware. Some of the plates in my house are 20+ years old with nary a scratch on them.

Another thing you might want to look into is a cast-iron electric skillet, the bigger the better. Again, we've had one in my family since before I was born and it still works fantastically. Burgers cooked in that thing are tremendous. <3

[Norelco]

Daydreamer, I'd recommend going for a set of copper pots and pans. They're expensive as hell, but well worth the investment and should last you a life time.

When it comes to knives, Japanese steel man...get a few Global knives. You don't need an entire set either. Get yourself the 8.5 or 10inch chef knife as that's pretty much all purpose, but if you want to get a boning knife or a paring knife that'll work too. They are a bit pricey, but they are a one piece knife meaning they have no wooden handles, it's just one giant piece of metal so you don't have your wooden handles getting infested with germs.

Get a whet stone and that long metal thingy to keep the blade even, but once every year or two take them to get professionally sharpened. It's worth it, and will bring your blades back to life.

Also, get a cast iron skillet, I think someone mentioned that before. Never wash it with soap. Just warm water. That shit builds up the flavor of everything you cook throughout the years.

p.s. on the knives... http://en.wikipedia.org/wiki/Global_(cutlery) (also to note, they are balanced)

[Daydreamer]

Daydreamer, I'd recommend going for a set of copper pots and pans. They're expensive as hell, but well worth the investment and should last you a life time.

When it comes to knives, Japanese steel man...get a few Global knives. You don't need an entire set either. Get yourself the 8.5 or 10inch chef knife as that's pretty much all purpose, but if you want to get a boning knife or a paring knife that'll work too. They are a bit pricey, but they are a one piece knife meaning they have no wooden handles, it's just one giant piece of metal so you don't have your wooden handles getting infested with germs.

Get a whet stone and that long metal thingy to keep the blade even, but once every year or two take them to get professionally sharpened. It's worth it, and will bring your blades back to life.

Also, get a cast iron skillet, I think someone mentioned that before. Never wash it with soap. Just warm water. That shit builds up the flavor of everything you cook throughout the years.

p.s. on the knives... http://en.wikipedia.org/wiki/Global_(cutlery) (also to note, they are balanced)

This was the reply I was looking for.

As for cast iron skillets, I already have a small and a large one (yay being from the south...)

I don't even use water to wash them, just high heat and a dab of oil with some kosher salt.

As far as knives go, I'm tempted to invest in a shun knife (alton brown recommended, and a 7 minute video explaining why), but just the chef's knife is 120$, although I know a good chef's costs around that much. I just need to see if I can find a local knife sharpener before I invest, which is why I want to go with the pots and pans first. All I have now is cheap stuff. It works, but not as good as I'd like. Example: Start a piece of fish on the stove, and finish in the oven. I can't, because my handles are plastic or something. Copper sounds good, though I htink I might go with a copper/some other alloy mix because a mix generally gives good properties of both metals. I'll do more research though.

Thanks for all the replies guys, now to go check out the heroes thread because WTF at tonights episode!

[Norelco]

Copper sounds good, though I htink I might go with a copper/some other alloy mix because a mix generally gives good properties of both metals. I'll do more research though.

I should have been more clear. Copper outside, stainless steel inside.

"Mauviel cookware is made in France of copper, a material prized for its unsurpassed ability to transfer heat quickly, distribute it evenly and cool rapidly. Lined with stainless steel, the pans in this basic set resist sticking and won’t react with acidic ingredients."

http://www.williams-sonoma.com/products ... y=cckwmvlb