skip to main content

Bialetti Cookware

11 years ago

I saw this mentioned on TV this morning and looked it up. They have a website as well as in Bed, Bath, and Beyond. Has anyone had any experience with them? They have great reviews but wondered if anyone here has experience with them.

Here is a link that might be useful: Bialetti

Sort by:Oldest

Comments (12)

lindac
11 years ago
Cute but cheap......maybe for a college girl's student apartment....but not for serious cooks.
jae_tn2
Original Author
11 years ago
Did you watch the video? I guess I was impressed that it was non-stick. I appreciate your opinion.
Related Discussions
cookware
Q
Comments (11)
I am just going to assume it is the "Bialetti" and from what I see on Amazon reviews I would stay away. Ceramic coated wise I would stick with something like LeCreuset, Staub or even Lodge. The best cookware that will last a lifetime and actually get better and better with use is going to be cast iron, enameled cast iron, or carbon steel. Will cost more than $20 per pan however, BUT in the long run will work better from day one and will only get better with age. There is no other cookware that get better with age and will last a lifetime and can be handed down for generations. Best thing to do if you need several pots/pans right now is go ahead and buy a cheap set, my recommendation would be the "Kirkland 15 piece set at Costco" it is decent quality, good price hard anodized is only $10 more than the one you are looking at but has much more to it and far better quality. ---------------- ""One 1-quart saucepan with lid One 2-quart saucepan with lid One 3-quart saucepan with lid One 8-quart stockpot with lid One 3-quart saute pan with lid One 8.5" skillet One 10.75" skillet One 4.4-quart casserole pan with lid One 12" deep round griddle" -------------------------- THEN, when you can afford it, even if just one pot or pan a year buy a really nice one to start building up a full set of real quality cookware, like the LeCreuset for pots, their 12qt and larger stock pots are carbon steel with enamel over it, either that or get an All-Clad 12qt stainless stock pot. For frying pans you simply can not beat either the cast iron or the slightly lighter and even slightly better Carbon Steel DeBuyer pans. Then get a carbon steel 14x23" griddle. The original cheap set from Kirkland which is about the best you are going to find for the price will probably last 5-8 years like ALL non stick stuff does. Within 6-10 years at 1 to 2 pieces per year you will have a lifetime set that you will never have to worry about except whom to pass them down to. http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_1?ie=UTF8&qid=1348321658&sr=8-1&keywords=debuyer+pan http://www.amazon.com/Chef-King-Gauge-Steel-Griddle/dp/B001BQYS3C Here is a link that might be useful: Costco Kirkland cookware
...See More
Induction range: yay or nay?
Q
Comments (35)
Just tried Paulo's suggestion for using the "temp" settings on my Max Burton and, by golly, using the 250F setting did hold my pressure cooker at 15 psi. (Actually, a tiny skoonch above the second ring, but otherwise steady for five minutes.) It seemed like maybe the 210F "temp" setting might hold the 7.5 psi pressure, but haven't had time to test it for any length of time. Anyhow, it seems that the MB's temp settings may give one the ability to make the equivalent of half step adjustments between the whole-numbered power settings. Thanks, Paulo. For clarabelled, I think the Electrolux you bought offers .2 power increments in the low end of the heating range (between "Lo" and "2.8"). On hoods, that 440 cfm hood will work. A general rule of thumb for electric stoves is the minimum hood draw you want will be 100 CFM for every linear foot of cooking surface. For a 30" stove like your Elux slide-in, the minimum would be 250 CFM and you are above that. Do have somebody check to be sure your won't need make-up air. Even a 440 CFM hood can backdraft a fireplace chimney or a gas water heater in a very tight house. (Don't be unduly alarmed, though. "Can" means it is possible, not that it necessarily will be happening.) This post was edited by JWVideo on Sun, Oct 13, 13 at 18:03
...See More
Anyone have a good, small, nonstick skillet to recommend?
Q
Comments (31)
After cooking, clean by putting hot water in pan and bringing to a boil. Do not use detergent, also avoid putting cookware in cold water. Wipe dry with a paper towel. Apply a fine coating of oil or spray. Cast iron is not DW safe--if that's what they wrote I will correct them on my next phone call Ok what they mean is(I assume this is for the cast iron pans, right ?) Loosen any bits on the pan with hot water, you can use a very soft scrubbie sponge--do not use soap since it will ruin the "seasoning", never put any hot pan in cold water(cast iron or not) completely dry the pan after use(I put my cast iron on a low flame until completely dry) put a little oil just enough to coat and wipe with a paper towel-this protects the pan from rusting(I also dry my wok on a low flame and coat the inside with coconut oil after every use) Cast iron is very easy to care for and Lodge is US made and has small pans. Here is a link that might be useful: lodge
...See More
Suggestions for non stick 10 inch fry pan
Q
Comments (18)
My non stick are Scanpan and not inexpensive. Purchased on sale of course, I rarely pay full price for anything and bargain shop for my kitchen along with everything else ;0) Those I have now are years old, no wear or scratches but I use only nylon or wooden utensils in them. I've used the $20 Costco skillets too, and those will show wear. Keep the nice heavy lid if retiring the Costco pan, it's surprising how many other brand large skillet it will fit and not all pans are sold with lids. That Costco lid even fits one of my pressure cookers allowing me to use it for a water bath canner ;0)
...See More
lindac
11 years ago
A little butter or oil and any pan is non stick.
foodonastump
11 years ago
I've been a somewhat interested in new technology non-stick being as my new Calphalon doesn't hold up nearly as well as my old Calphalon, and I've not been impressed with the durability of the cheap skillets I've bought at my local restaurant supply.

I never heard of the Bialetti pans before this, but the immediate thing that stood out was the the Aeturnum line is not oven safe. That would be an immediate deal-breaker for me.

Here is a link that might be useful: eco friendly pans
olga_6b
11 years ago
Take a look at these reviews

Here is a link that might be useful: reviews
lindac
11 years ago
Look at the reviews.....then read them....
Cheap pans not for serious cooks.
jae_tn2
Original Author
11 years ago
Thank you olga. I appreciate constructive and factual remarks to my query. These reviews differ greatly from those on the BBB site and, of course, the Bialetti site. FOAS, thank you for the link that gives good information about the new technology used to make the surface non-stick. I will not be buying them due to reading both of your informative replies.
arley_gw
11 years ago
You can season a carbon steel pan or a cast iron pan to make it nearly as non stick as teflon, and they're practically indestructable (unless you soak them or put them in the dishwasher).

I have a lot of well seasoned cast iron, but I just recently acquired some carbon steel pans from deBuyer and one carbon steel pan from Paderno. They all have enough mass to sear a steak really well, and cleanup is a snap once they're seasoned. And if you do happen to screw up the seasoned surface (say, a neat freak guest takes an SOS pad to them) they can be reseasoned; and you can safely heat them higher than you can a Teflon pan.

If I were starting out today, I think I'd skip the heavy cast iron and go with carbon steel. Not terribly expensive, it's versatile and probably will outlast you.

Here is a link that might be useful: Paderno carbon steel
John Liu
11 years ago
Bialetti make great stovetop espresso makers, though. We've used them for years.
foodonastump
11 years ago
John that connection caught my eye, too.

Unfortunately I have yet to see any "ceramic non-stick" stand the test of time. The green pans all get mixed reviews with many comments about them scratching up and wearing off easily. Williams Sonoma sold a product for a short period of time. I was interested but could never find one that wasn't scratched up right off the shelf. I kept looking for a while and then they were gone altogether. Wonder why. I saw some demo'd at a Le Creuset outlet a while back. Seemed interesting, but now seem discontinued.
lbpod
11 years ago
Arley, I wish I had seen your posting a couple of months
ago. I purchased a Lodge cast iron fry pan. It works
'okay', but I now agree with your way of thinking.
Time for me to go 'carbon steel' shopping.
jae_tn2
Original Author
11 years ago
Thanks Arley! That one is priced the same and it's great to know when something really works.

Related Stories

ROOTS OF STYLE Design Through the Decades: The 1930s

By Victoria Villeneuve

A monument to Art Deco sails into history, Fallingwater rises, and the Anglepoise lamp and butterfly chair take wing

Sponsored

Emily Rudolph Interiors

25 Reviews

Hands-On & Collaborative Columbus Interior Designer

More Discussions

Apple Pie Cookies

10

What's for Dinner #410 Spring 2024

97

Do you make actual shortcake?

37

Improving an Apple Cake recipe - Very crumbly!

20

Tips on Enchiladas please

19