Kitchen Basics - The Cookware I use

 

I started this blog with Kitchen Basics posts and where I suggested general characteristics of what to look for on many items, I did not go into specifics of what I use or what I would recommend. This was in part because these choices can be very personal and may be as much an aesthetic choice as a practical one. There are many considerations including how far along you are in your culinary journey, which can have major impact on what kind of a financial investment you want to make.

Cookware

As I discussed in the post on pots and pans, my preferred material is stainless steel. If you are looking for a starter set, I must tell you that stainless requires a bit more effort to clean up than non-stick. Most of the time, this can be handled by letting it soak for a ½ an hour to an hour, but sometimes may need an overnight soaking. You cannot use steel wool on it, as this can cause scratching of the and create more sticking. You will want to be generous with the cooking oil to keep sticking to a minimum. If you are okay with putting in the extra cleaning time, stainless is your the right choice. Learning how to use it early when you start your foray into cooking is ideal in my opinion: I did not and wish I had, it would have been easier. As you can see from the illustration above, it is what a lot of professional chef use.

Avoid handles that are not made to withstand oven temperatures as you never know when a recipe will call for popping a pot or pan into the oven. As an example, I make a breakfast that is somewhere between an omelet and a frittata. If I am making it for more than one person, I generally throw it in the oven at 350 degrees to ensure that it is cooked through and does not catch by leaving it on the stove for too long. If you are a fan of pot roast, you will absolutely find yourself wanting to put the pot in the oven to achieve slow cooking.

While I have broken my recommendations into price range categories, these are somewhat subjective, and bargains can be found.

On a budget

I bought my first set of cookware shortly after staying with my Aunt Karen. She had a set of Farberware stainless steel that she loved. However, I was single, living on my own and wanted the convenience of non-stick. So, my first set of pots and pans was a set of a Farberware, non-stick set. I have a few pieces from this set in the kitchen, mostly saucepans, to this day. They have lasted years, and I have no complaints.

Non-stick technology has evolved a lot since I bought these, but if you are on a budget, Farberware is worth looking at.

In the past few years, I have replaced a couple of frying pans with a set of Rachel Ray’s non-stick and been incredibly happy with them. They may be a bit pricier but not by much and are worth taking a look at. Based on my experience with these, I suggest looking at her entire line of cookware. I

As I mentioned, my Aunt had been very happy with her Farberware, stainless cookware. In fact, the most economical piece of stainless I have in my kitchen is a 4-quart pot by Farberware. I have had it for a long time and would recommend looking into this line.

For those that are health fanatics or looking for a workout when you cook, Cast Iron is fantastic! I have one frying pan and there is no question in my mind that my muscles are working when I take out and put it back. But before you put it back, like a wok, it needs to be reasoned. Oh, I almost forgot, before you use any cast iron you must season it first. This creates a non-stick surface that is effective and created using cooking oil and leaving it in the oven for a while.

Moderately Priced

The brands of stainless steel that I have been happy in this price range include Caphalon, Cuisinart and Kitchen Aid. They are 18 gauge which means that they have a lot of the heat distribution qualities of Cast Iron. While I have placed them in the moderate range, some sites sell them at prices and stores do sell them at prices that could be considered budget.

Cast Iron is fantastic but can be a bit of a workout. I have one frying pan and there is no question in my mind that my muscles are working when I take it out and put it back in the cabinet. But before you put it back, like a wok, it needs to be re-seasoned and if you use steel wool on it, you will have to season it again. Oh, what is seasoning? It is the process of creating a stick resistant surface on the pot or pan by coating it with oil and leaving it in the oven for a couple of hours. You must season all cast iron cookware before you use it the first time. “Excuse me sir, then what is re-seasoning?” A light coating of oil on the interior of the pot or pan after it has been washed. You then wipe off the excess oil, place it on the stovetop over a low heat for five minutes and wipe it off again with a paper towel.

Why do I put cast iron here? Prices can vary and, while many are closer to inexpensive, some can fall into the moderate price range. I would definitely have at least a large frying pan, particularly if you are a hamburger lover. A hamburger cooked on a cast iron surface tastes a lot like that favorite burger cooked on a flat top but is more practical than investing in a flat top for your home.

High End

If you have the means and dedication to make a greater financial commitment, you cannot go wrong with All Clad stainless steel, found in many professional kitchens. Truth be told, I found a slightly defective 12-inch pan at a bargain store for less than 40% of the usual price. There is a tiny kink in the lid, so I don’t use it for recipes that require effective  moisture while it is cooking. But even with these limitations I have been able to use it with great success. I even found a small cheat where I occasionally add a bit of water every so often if too much has evaporated. 

For the benefits of cast iron without the hassle, the alternative is enameled, cast iron. The iconic brand of this cookware is Le Creuset, which is why I put it in the high-end category. There are others that may be do a good job and at a lower price point.

Copper is great for conducting heat but probably not the best surface to cook directly on. Because it is a softer metal, it can be layered into other metals and still provide its benefits. I have a large frying pan and small saucepan by Revere Ware. Unfortunately, this brand that can trace its roots to Paul Revere’s company, yes the man who warned “The British are coming”, is no longer manufactured. However, since I have been very happy with my Caphalon stainless steel, I would not hesitate to recommend looking into their Tri-Ply cookware. William Sanoma also makes a copper clad line. The pricing is high end but has a great aesthetic look.

I have not discussed anodized aluminum, but I do own a few pieces. There are various opinions regarding its impact on health. I leave you to check into it and arrive at your own decision. I will say that I have found its non-stick qualities very good. Mine are Caphalon.

I hope this helps you navigate the many options you will face in choosing your cookware. There are alternatives to what I use and doing a bit of research will be well worth the time invested. I know many cooks that have been happy with less known brands.