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| For those of you looking for induction cookware here's what we bought to replace 13 of our 18 pieces (not counting lids). We have multiples of some as we use them all.
Headings and brands are listed alphabetically with regular price (price paid), and website. I then give opinions and a grade based on our expectations of how they should perform for practical purposes. We're good home cooks and just want cookware to do the job. Looks don't matter a whole lot but it's nice to have range-to-table ability. Your priorities may differ. COOKWARE SET Calphalon Cookware, Tri-Ply Stainless Steel 13 Piece Set
http://www1.macys.com/catalog/product/index.ognc?ID=468730&CategoryID= 7709#fn=sp%3D1%26spc%3D19 Calphalon Tri-ply is terrific and a phenomenal value. For the price I'd take these over All Clad 5 ply hands down. They even look the same down to the lip and descriptive printing on the bottom. The glass lids have an unwelded seam around the metal edge but we've had no problem with the seam separating.
DUTCH OVENS Le Creuset Round Red Dutch Oven, 7 1/4-Qt.
http://www.williams-sonoma.com/products/le-creuset-signature-7-quart-r ound-dutch-oven/?pkey=cdutch-ovens-braisers:ckwdutdut LE Creuset Cast Iron 6.75-qt. Dijon Oval Dutch Oven (B+)
Both of these pieces are examples of why Le Creuset is heirloom quality. A joy to use and behold when new or with a years-old patina. The only downside is the plastic handle which gets hot and others report is prone to crack or break. I've never used Staub which I hear is equally good but less expensive.
FRY PANS
http://www.amazon.com/Creuset-Enameled-Cast-Iron-9-Inch-Skillet/dp/B00 005QFSO/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1303128523&sr=1-6 Even though eggs tend to stick to it I've used this skillet daily for years until the Lodge. It's been used to grill steaks at screamingly high temps and is a workhorse in the truest sense. After over five years I'm starting from scratch trying to season it but it's downgraded because food sticks to it.
Lodge 6102933 Round Pre-Seasoned Cast Iron Griddle 10-1/2" (B)
Heavy and with a lip is limited in what it can do. Takes a great seasoning and now I know why people like Lodge so much.
ROASTING PANS
Sur La Table Tri-Ply Stainless Steel Roasting Pan, 16" x 12" (B+)
Excellent roasting pan that's right up there with Calphalon tri-ply and All Clad stainless. Substantial weight and does fine at high temps on the range-top for deglazing. The only downside is it doesn'et come with a rack.
SAUTE' PANS All-Clad d5 Stainless Steel Saute Pan 6 qt.
http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-sa ute-pan/?pkey=ccookware-all-clad:ckwallssd We've had All Clad in the past and it's the best. We'd never pay full-price, but on a few occasions we've used a gift card or got a piece at very deep discount at closeout.
TOOLS OF THE TRADE BASICS - STAINLESS STEEL 12 INCH 5 QUART DEEP DISH FRYING PAN (B)
http://www.amazon.com/TOOLS-TRADE-BASICS-STAINLESS-FRYING/dp/B000TYDBO 4/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1303124673&sr=1-2 Long story short I bought this instead of a $130 All Clad fry pan w/lid or an $80 Calphalon tri-ply saute. Utilitarian and works just fine. Takes an inconsequential minute or so longer to heat than the others.
STOCK POTS American Kitchen Commercial Stockpot, 20qt Exclusive to Williams Sonoma.
http://www.williams-sonoma.com/products/american-kitchen-20-quart-comm ercial-stockpot/?pkey=cstock-soup-multi-pots:ckwssmstk Excellent, substantial weight and tight fitting lid. Has handy volume markers inside.
Wolfgang Puck Bistro Elite 10qt Stockpot with Lid (we bought two) (B)
http://kitchen-dining.hsn.com/wolfgang-puck-bistro-elite-10qt-stockpot -with-lid_p-6232280_xp.aspx Great for soups and stocks. Thick bottoms and good value. The glass lids have metal seams which aren't welded but are holding up so far. Here is a link that might be useful: Calphalon Tri-Ply induction set |
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