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Started By
Message
Cookware: Which is best for price?
Posted on 11/10/24 at 9:09 am
Posted on 11/10/24 at 9:09 am
Looking to upgrade but very much a novice
5
Posted on 11/10/24 at 9:11 am to Hoyt
T-Fal
Posted on 11/10/24 at 11:32 am to Hoyt
If you're not looking to break the bank, then I would say this is probably the best value. Good quality at reasonable price. Tramontina
Posted on 11/10/24 at 12:48 pm to jfw3535
quote:
Tramontina
I second that. Tramontina stainless is legit cookware. I bought my first small Tramontina stainless pans in college in like 1986, and we still use them with other pieces I bought as recently as last month. It’s inexpensive, durable and easy to use.
Posted on 11/10/24 at 12:54 pm to Hoyt
nm
This post was edited on 11/10/24 at 1:35 pm
Posted on 11/10/24 at 2:07 pm to jfw3535
Tramontina For stainless and Lodge for cast iron.
Posted on 11/10/24 at 3:29 pm to Hoyt
I've had All-Clad for 25 years. I love them. I don't know if they're considered high end or low end, but for the use they've provided, they were worth it. I've never had to replace anything and have added pieces over the years. They're very forgiving because of the thickness of the steel. I have improved my skills with time, so the all-clad are good to grow in to and keep forever.
If I had money to wipe may arse with, I'd get the all-clad all copper set, but that isn't necessary. You don't need 10 pieces to start, either - just get one large (12" or 14") saute pan and two sauce pans. Do not get any non-stick pans until you have a steel pan. If you want a big pot for gumbo, red beans, spaghetti, etc, staub and le creuset are very good, but I miss my parents' magnalite set, too. I think the brands that get marketed in the boudin shops look like they'd perform just as well. Never really done a price comparison. The drawback with the enameled cooking pots is you can damage them with metal utensils. Use wooden or high-temp plastic. But you can cook anything in them, put them in the oven, etc. You may want to get a tall pot for dropping pasta, but that is also not necessary. I have one and rarely use it.
If I had money to wipe may arse with, I'd get the all-clad all copper set, but that isn't necessary. You don't need 10 pieces to start, either - just get one large (12" or 14") saute pan and two sauce pans. Do not get any non-stick pans until you have a steel pan. If you want a big pot for gumbo, red beans, spaghetti, etc, staub and le creuset are very good, but I miss my parents' magnalite set, too. I think the brands that get marketed in the boudin shops look like they'd perform just as well. Never really done a price comparison. The drawback with the enameled cooking pots is you can damage them with metal utensils. Use wooden or high-temp plastic. But you can cook anything in them, put them in the oven, etc. You may want to get a tall pot for dropping pasta, but that is also not necessary. I have one and rarely use it.
Posted on 11/10/24 at 8:30 pm to TBoy
So I do have all Tramontina now, and I like them. But if I ever upgrade, what would be a good copper clad next step up?
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