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| Howdy Everybody! :o)
...long time reader, first time poster to this board. Would love to know your very-best-favorite in the following catagories. I'm slowly replacing my ancient cookware and am curious about your choices. The only piece I'm keeping is my cast iron skillet :o) Eggs & fish (nonstick pan):
Thank you kindly! |
Follow-Up Postings:
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| Eggs & fish (nonstick pan): caphalon saute pan Soups: large stock pot from williams sonoma Stews: le creuset Braising: heavy all clad all piurpose pan Steaks/chops: dont make Basic Saute pan: calphalon or allclad with copper bottom Deep Fry pan: never deep fry Covered sauce pans (1 qt & up): all clad. I love their saucier 9" Square baking pan: pyrex cant be beat 11" X 15" (approx) baking pan: french enamel Meatloaf/bread pan: some heavy metal thing bough at target ages ago Misc. can't be without equipment:non stick: colanders, strainers, a light weight wok or maybe two, and an upright, a a good size fish poacher |
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- Posted by Claire_de_Luna (My Page) on Sun, Jul 3, 05 at 12:54
| For eggs - an inexpensive Calphalon non-stick from Target Everything else up to the deep frying pan - Copper with tin lining Deep Fry - cast iron wok (which I like so I don't have to use so much oil) Covered sauce pans - copper SS lined saucier with copper universal lid Grill pan - Cast iron for steaks, chops (sometimes a copper skillet) Bread/meatloaf pan - Glass Fire King, shallow copper roaster 9" square pan - Heavy commerical steel pan (for brownies) Round cake pans are also tin lined copper, which make the most even cakes I've ever baked. (The copper heats so beautifully and is so responsive, I don't mind occasional maintenance.) Wouldn't be without my aluminum half sheet pans with wire racks, and a Turkish, tin-lined copper wok that I use for many things, including popcorn. |
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- Posted by Linda1950sModel (My Page) on Mon, Jul 4, 05 at 14:55
| Thank you dayenu and Claire_de_Luna for your responses! Claire, your collection sounds wonderfully eclectic and interesting :o) I love the look of copper! dayenu, I can't wait to check out All Clad and Le Creuset in person. I love my little Pyrex 9" square pan too. Most of my pieces consist of whatever was on sale at the time of purchase. It will be such a treat to seek out quality cookware. I'm on a budget (aren't we all?), but I actually enjoy searching for the best bargain. :o) |
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| My all time favorite frying pan is a scanpan. I've used it every day for nearly a year and it looks like brand new. Cleans up like a dream and nothing sticks. |
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- Posted by Linda1950sModel (My Page) on Thu, Jul 7, 05 at 21:17
| Rosieo, I've been keeping my eye out for scanpan also. So far I've bought a 10" Calphalon non stick fry pan from Target :o) Works like a dream for breakfast eggs. Also received a Staub enameled cast iron 5 qt French/Dutch oven from QVC. Wow, that's one heavy piece! Will try it out tonight. At TJ Maxx, I found some nice bakeware by Le Creuset for a good price. Looks perfect for scalloped potatoes or casseroles. ...Off to epicurious.com for a recipe ;-) |
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| Eggs & fish (nonstick pan): Claphalon non-stick/hard anodized 10" skillet Soups: Sam's Club/Member's Mark tri-ply clad 6 qt. stockpot Stews: MSE enameled cast iron Dutch Oven or Komar cast iron Dutch Oven Braising: Sam's Club/MM TPC large sauteuse/all purpose pan Steaks/chops: the grill or Sam's Club/MM TPC large sauteuse/all purpose pan Basic Saute pan: Calphalon hard-anodized saute (not non-stick) or Sam's Club/MM TPC saute pan Deep Fry pan: don't deep fry Covered sauce pans (1 qt & up): Sam's Club/MM TPC or MSE tri-ply clad saucepans 1 qt, 1 1/2 qt, 2 qt, 3 qt, 4 qt 9" Square baking pan: Pyrex or MSE glass pan 11" X 15" (approx) baking pan: Enameled baking pan that was my moms Meatloaf/bread pan: Oldie but goodie heavy metal loaf pan bought ages ago Misc. can't be without equipment: baking sheets, wire cooling racks, assorted size muffin tins, popover pan, wire whisks, old steel wok, mezzaluna and wooden bowl.
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| Scanpan try Tuesday morning. |
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- Posted by chitownfifi (My Page) on Sun, Aug 28, 05 at 4:28
| There are a lot of good suggestions here already - but I have THE BEST meatloaf pan from William-Sonoma. It has an insert that allows the fat to drip out of the meatloaf! It is non-stick and is the easiest thing to clean. It is larger than the standard pyrex one I have - and also works perfectly sans insert for baked goods like zuchini bread, etc. You should try it! |
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