Questions about cookware come up frequently. What is best? The correct
answer is, "it depends". Since we bought a new gas range a few months ago,
we decided to give away some of the assorted cookware and replace it with
something better. That started me doing some research on types and brands to
do the best job for us. Below are links to some of the brands I checked
out, but there are others that may be better suited for your needs so do
shop around.

One of the names you see on the various TV chef's is All Clad. A new one I
see a lot is Viking. No doubt it is very good, but there are equal or
better brands at better prices. I looked at them and they were very nice. I
happened to see the CIA Masters brand while browsing in the Yankee Candle
outlet in Deerfield, MA (huge place) and thought it was equal, maybe better
with the copper core.

Doing some reading, copper is one of the original metals for cookware that
goes back a couple of millennia. Investigation reveals it is the best metal
for heat conduction, even heating, but heavy and expensive. Cast iron goes
back a couple of centuries and is excellent for some cooking, not so great
for others.

In the end, I decided to buy copper. Some is still tin lined, others now
have a stainless steel lining that makes care easier. While you may see
copper coated or copper plated ware, it is all for show and does not affect
the cooking characteristics. The best copper is 2.5 mm thick (about 1/8")
as that provides the best blend of heat transfer and fast responsiveness.
In the short time we've had it, the performance is much better than anything
I've ever used. I bought a Mauviel chef's pan and a Falk fry pan. I prefer
the Falk and any future pieces will be Falk. My reason is the satin finish
on the Falk will be easier to care for and I like the handle better. They
perform equally.

If you are interested in an enameled Dutch oven, I found that the $30
Tramontina, the $50 Lodge, the $119 Calphalon and the $229 LeCreuset all
work the same. Pick a price and pick a color. Be sure to check outlet
stores too. We found the 8 quart Calphalon on sale for $49.


A good explanation of all types of cookware
http://forums.egullet.org/index.php?showtopic=25717

Falk
http://www.copperpans.com/

Bourgeat
http://www.buycoppercookware.com/cat_bourgeat.cfm

CIA cookware
http://www.metrokitchen.com/category...ction-cookware

All Clad
http://www.all-clad.com/

Mauviel
http://www.factorydirect2you.com/maco1.html

Wagner
http://www.wagnerware.com/

Lodge
http://www.lodgemfg.com/

Piazza
http://www.bakedeco.com/Signature_se...-duraware.html

Ruffoni
http://www.jacobs-kitchen.com/cookware.html
http://www.ruffoniusa.com/


** Posted from http://www.teranews.com **

"Ed Pawlowski" > wrote in message
...
>
> Questions about cookware come up frequently. What is best? The correct
> answer is, "it depends". Since we bought a new gas range a few months
> ago,
> we decided to give away some of the assorted cookware and replace it with
> something better. That started me doing some research on types and brands
> to
> do the best job for us. Below are links to some of the brands I checked
> out, but there are others that may be better suited for your needs so do
> shop around.
>

> In the end, I decided to buy copper. Some is still tin lined, others now
> have a stainless steel lining that makes care easier. While you may see
> copper coated or copper plated ware, it is all for show and does not
> affect
> the cooking characteristics. The best copper is 2.5 mm thick (about 1/8")
> as that provides the best blend of heat transfer and fast responsiveness.
> In the short time we've had it, the performance is much better than
> anything
> I've ever used. I bought a Mauviel chef's pan and a Falk fry pan. I
> prefer
> the Falk and any future pieces will be Falk. My reason is the satin
> finish
> on the Falk will be easier to care for and I like the handle better. They
> perform equally.
>
> If you are interested in an enameled Dutch oven, I found that the $30
> Tramontina, the $50 Lodge, the $119 Calphalon and the $229 LeCreuset all
> work the same. Pick a price and pick a color. Be sure to check outlet
> stores too. We found the 8 quart Calphalon on sale for $49.
>


Thanks for posting your results of your decision with copper and the links.

I would like to add that recently, as posted here, I purchased a Le Creuset
"bistro" pan. Le Creuset not being my choice of product, although I
purchased the article for style and price and to see if their coating had
changed on this specialty pan - it had not. Funny, "Lida" was using this
pan I purchased for making risotto on Sunday's TV program. pltyrgst (Larry)
suggested this pan for risotto - good thinking Larry. Although I'm
determined to make a paella for two in it, as well.

Saturday, I ordered from cooking.com Mario Batali's 'risotto' pan after
looking up the different and best sizes, etc. in which to cook a risotto.

I have a 6 qt Batali pan which I like the coating, a Cuisinart which I like
the coating, a Rachel Ray which I like the coating much better than the Le
Creuset. So these are the brands I suggest considering when wanting a pot
with the Le Creuset-type coating:

Batali,Cuisinart, Rachel Ray - all seem to me to be good and all seem much
more reasonably priced than Le Creuset. Thank Heavens, one has a choice.

Good luck, Ed and Happy Cooking.
Dee Dee

"Dee Randall" > wrote in message
>
> Batali,Cuisinart, Rachel Ray - all seem to me to be good and all seem much
> more reasonably priced than Le Creuset. Thank Heavens, one has a choice.
>
> Good luck, Ed and Happy Cooking.
> Dee Dee
>

Although I did not spend a lot of time checking details, it looks as though
muck of hte enameled cast iron is coming from the same factory in China,
just a different color selection and different brand name on the carton.
Macys has the Martha Stewart line and it is just like the Batali.

I also found some similarities in the tri-ply stainless pans. Royal Doulton
is putting out the Gordon Ramsey line, but I doubt Gordon is in the back
room hammering the stuff out.

"Edwin Pawlowski" > wrote in message
...
>
> "Dee Randall" > wrote in message
>>
>> Batali,Cuisinart, Rachel Ray - all seem to me to be good and all seem
>> much more reasonably priced than Le Creuset. Thank Heavens, one has a
>> choice.
>>
>> Good luck, Ed and Happy Cooking.
>> Dee Dee
>>
>
> Although I did not spend a lot of time checking details, it looks as
> though muck of hte enameled cast iron is coming from the same factory in
> China, just a different color selection and different brand name on the
> carton. Macys has the Martha Stewart line and it is just like the Batali.
>
> I also found some similarities in the tri-ply stainless pans. Royal
> Doulton is putting out the Gordon Ramsey line, but I doubt Gordon is in
> the back room hammering the stuff out.



The other day I bought a blanket --made in the USA -- I looked at the tag,
"imported material." DAMN!
Be that as it may:

I bought an Emeril stainless steel pan which is 'sponsored' - or some such
wording which I can't recall - by AllClad. I use it because it is a large
in diameter and will work for a fritatta from top of stove to high heat
oven, but it is certainly not my pan of choice for an all-around ss pan. One
would want to have a heavier ss pan IMO.

Most of the time I think I've enough pans, but along comes another
temptation ;-)) What the hey!


Dee Dee

I find it interesting in reading posts similar to this comparing cookware. Most all of them are similar in that the comparisons most deal with All Clad, Caphalon and the Food Network Chef's products. Then there is the observation made above the many of these products are actually made by the same manufacture and have different brands and price points.

If the exploration was taken a bit further, there are similar quality products of cast iron, enamel coated cast iron, stainless steel clad with aluminum or copper, and copper but without the branded names of Emeril, Batali, Rachael Ray, etc. Color cast has enameled dutch ovens, pots, etc similar to Le Creuset. Gourmet Standard has equal quality to All Clad. And there are others. In addition, there are top quality products from Paderno and Demeyere which are not as frequently found in the popular stores (and definitely not in WalMart or Macy's) but can be found from online retailers at really good prices.

So my suggestion is to broaden your research and your sources for quality cookware.

yogiwan
Your Smart Kitchen

"yogiwan" > wrote in message
>
> So my suggestion is to broaden your research and your sources for
> quality cookware.
>
> yogiwan
> Your Smart Kitchen

A very good suggestion. If not for the internet most of us would still be
using a Lodge skillet and a Farberware pot. I found one store in 50 miles
that had a few copper pieces. At 70 miles I can probably find a couple
more. You may find a good selection in the big cities, but not in the more
rural area. This also applies to writing instruments, specialty foods and
on and on.

I prefer to shop local, but sometimes you just can't.