Favorite cookware

[Richard Chrz]

We have solidly moved into winter here this week, and have not even thought about going outside to cook. And doubt I will even go through a couple bags of charcoal this winter, as I really have zero interest in wheeling out of the house with food etc on my lap, the. Wheel it all back in. And the calamity of problems that arise from cooking in the winter in a chair, I mean I can get stuck in a very little amount of snow, or slush, so.. I’ve given up on it. With that being said I am fully embracing indoor cooking this winter as my way of “ignoring winter weather and darkness”.

i have seen a lot of posts on here recently it seems that talk about Dutch ovens, enameled or not, stainless pans, carbon steel pans, cast iron of course, soup pots, etc….

I’m in the mode of evaluating what I have, what I really want - need, and what I want to get rid of , or replace with a better version it.

What does your “favorite’s” list look like in your collection? Brands, size, material, etc, and what part of your cooking are they considered an important part of? I’m always looking to learn what others here prefer.

[Hulagn1971]

These are currently my personal favorites. Some are old and some are new.

• Lodge enameled cast iron Dutch oven
• Made In 12" carbon steel skillet
• Made In 3 quart stainless clad saucier
• Power Pressure XL pressure cooker
• Crock-Pot 7 quart slow cooker
• Calphalon anodized aluminum 7 or 8 quart saute' pan with handle and metal lid. My dad bought this in the 80's or early 90's and it is no longer made. It is HUGE and the metal is very thick. It is not non-stick but only needs low to medium low heat for cooking due to the efficiency in heat retention.

[Richard Chrz]

I forgot pressure canner for my wish list. This is a really expensive hobby.

[dpearce]

I was a little surprised to see a decent number of indoor cooking posts the first year I was on here, but I've grown to appreciate them as much as the outdoor posts, as well as all the cool tools and cookware I see.

Totally get the "ain't goin' out in this weather" attitude, especially as I get a little older. Last year was a bit of a anomaly due to the huge stash of KBB bags I scored at an end of season sale, plus I was glad to keep the kitchen clean with the outdoor cooks. But I'm running low, not seeing many sales on fuel. Now we have a decent exhaust fan above the stove, I will probably cook more indoors than last year, although pork shoulders, ribs, and some of the larger cuts of meats will still go on the smoker. I have grown accustomed to the real smoke flavor on those cooks.

We have enough cast iron to hold off a small army, thanks to inheriting my mothers pans, so other than the camp style cast iron Dutch oven, I'm really, really leaning toward the Made In Cookware stuff. I think I'd like to get a carbon steel saucier pan/ wok style pan, but need to do more research. And I need a place to stash the pans (so when my kids get home, they can't get their grubby mitts on them). 8 to 12 inch probably.

I still have an inordinate amount of cheaply made pans that need to go bye-bye, so it'll take me awhile before I get there. For me, I'm thinking more of a variety of authenticate eastern, middle eastern, and far eastern foods, so pans and tools that can handle a good amount of abuse and heat are a must. Of course, there's always European (mostly German) foods that I could really use some kitchen tools and such for, so that's always in the back of my mind.

What will probably happen, is I'll spend the cold winter days hunting down a deal on a flattop and browsing through books and the internet for covered outdoor kitchen ideas. But I should really pay attention to more indoor cooking items, as the outdoor kitchen might be best left for retirement. When I get that lakeside home. Hey, I can always dream.

[ecowper]

My absolute go to general purpose stove top item is the same Made In 12" carbon steel pan that Hulagn1971 loves .... that thing is a beast.

our enameled dutch ovens .... Le Creuset 5.5 qt and Kirkland 6.5 qt are fantastic for bouef bourguignon, Chile verde, Texas chili, various soups and stews of any sort.

I have two different woks, both carbon steel, one from Made In and the other I have no idea what brand/maker, but it's probably only 2mm not 2.5mm like the Made In. Love both of them.

The Made In 4 qt stainless clad saucepan is another general purpose workhorse on the stove top

[Oak Smoke]

As an old guy it would seem appropriate that I like old cook ware. That is indeed the case. The vast majority of my indoor cooking is done on two pieces of Wagner Ware cast iron, a number 12 skillet with lid and a number 10 short sided skillet and a few pieces of Revere ware copper bottom pots. I can do anything from a pineapple upside down cake to steaks to popcorn.

[SheilaAnn]

Oak Smoke you sure we ain’t related? Hand me down everything. Wagner CI from the in-laws and estate sales, Reverware from Violet (my gram), with all the lids, thank you very much.

[Oak Smoke]

SheilaAnn I’m ok with us being related!

[jfmorris]

Richard Chrz

My indoor cooking tools...

- 14" carbon steel flat bottomed wok from The Wok Shop. THIS is my effective indoor grilling alternative in the dark of winter.
- 12" Lodge CI skillet (I've had it since the 90's). It makes a mean steak in winter! I plan on doing burgers in it tonight.
- Lodge 5 quart seasoned CI dutch oven
- Misen 7 quart enameled dutch oven (I got it for @ $100 as a kickstarter).
- A couple of Tramontina stainless steel pots in different sizes.
- Generic 2 gallon and 5 gallon stainless stock pots.

I also use my off brand instant pot a lot in winter, to prepare rice, braise and do one pot meals, etc.

And of course, a 27" electric single wall oven for pizza indoors.

Are you going to try and use the Gozney at all during winter, maybe in the garage, or just stick to the oven until the sun reappears?

[Richard Chrz]

My intentions are to use it in the garage again this winter, but as of right now I need the snow to melt before I can wheel around back and pull it back around to the front. My 26 is stranded back there too, and honestly I may leave it in back for the winter at this point. But the pizza oven will come around even if I have to bribe a neighbor or friend with food to help me get it back around,

[Spinaker]

• Stargazer No12
• Marquette Castings No13 (IDK if they are still in biz or not....there website is saying they have nothing for sale. )
• Le Crusset 6 Qt Dutch Oven
• Finex No. 12
• Solidtekincs No 10.

[fzxdoc]

Richard Chrz There'e an antique shop near us when we "winter" near our daughter and fam. The shop has lovely cast iron pots and skillets, beautifully seasoned, pretty impressive brands (e.g. Griswold}, for sale.

I swear to goodness if I ever wanted to start a second career it would be to clean and season old cast iron cookware for resale. Those skillets/ pots are things of beauty, and do not sell for as much as I would think. I'd never be in it for the $$ but for repurposing of cherish-ables.

[Richard Chrz]

Spinaker how do you like that Solidkincs pan?

fzxdoc no doubt it would be fun to find some gems and restore them, then offer them out for reasonable price just to re-coupe and re-home them. I have thought about it myself a few times.

[Spinaker]

That pan is awesome!! Super light and fun to cook with. I bring that sucker camping with me all the time. Plus, they are cool and no one has them. Pretty rare piece of cookware.

[ecowper]

Here's the rundown, by the way, of all that we have in the kitchen cabinets

Made In gear

2 qt and 4 qt SS saucepans & lids
8 qt SS stockpot & lid
3 qt SS saucier & lid
8" and 10" SS frying pans
3.5 qt nonstick saute pan
10" nonstick frying pan
8", 10", 12" carbon steel frying pans
13" carbon steel wok

De Buyer

12" Mineral B Pro Carbon Steel pan - this is a monster :-)

Random no name stuff

3 qt nonstick saucepan with glass lid
13" carbon steel wok
12 qt SS with copper bottom stockpot

Dutch Ovens

5.5 qt Le Creuset (black)
6.5 qt Kirkland (red)

Griddle

LG griddle for stove center burner

And then there's all the pyrex baking type stuff, no idea what all we have of that, but a lot :-)

So, comments about the Made In gear ..... we used to have some Kirkland SS and a couple All Clad D5 pots/pans ..... that all went to our daughter and her BF when they got an apartment together. After a bunch of research, we settled on the Made In gear and don't regret it. It is Stainless Clad with an Aluminum core. It heats up quickly, retains heat nicely, and is nice and light. Lighter than the comparable All Clad stuff was, but performs just as well. The nonstick stuff from Made In is basically the same SS and Aluminum construction, with a really tough nonstick cooking surface. I fully expect we will never buy another set of cooking gear again, but we will buy some fun things to add to the kit. Like the De Buyer, for example.

[ecowper]

Richard Chrz I think Mauviel, Matfer, and De Buyer are going to be pretty comparable. All of them are old school French cookware companies that know what they are doing. The big drawback to any of them is weight, in my opinion. They are just about as heavy as cast iron. I'd be interested in your experiences with the Mauviel

[Richard Chrz]

ecowper no doubt a heavier pan, I definitely had that in mind, I’m hoping it plays a bit in my favor, I think ultimately it came down to max temp rating of 680, but if I like it I could definitely see a larger de Buyer with helper handle.

[yakima]

The de Buyer USA website now shows helper handles on both lines, for the 12.5 incher, which is what I have. The difference in the lines seems to be that the Pro has a stainless rather than carbon steel handle.

[TripleB]

All my kitchenware is considered "favorites". If they are not good quality and functional, I part ways with it.

The Wagner DO and Revere Ware pots and pans were hand me downs from my parents. Everything else I acquired after I got married and found at flea markets, garage sales or antique shops. The Rondeau I bought online.

1970's Revere Ware Pots and Pans
CI 1950's 5 Qt Wagner DO w/lid

All-Clad Pots and Pans
CI 1928 10" Griswold w/ lid
CI 10" Field w/ lid
CI 1990's Lodge 12" Fryer
Brooklyn Copper 3 Qt. Rondeau
CI Le Creuset 2 Qt Enamel Saucier (Red)
CI Fontignac 2 Qt Enamel DO (Blue)

[Panhead John]

I’m with you Richard, I don’t cook outdoors as much in the cold months. I enjoy cooking inside as much as I do outside….just wish I had a better vent hood besides the crappy one in my microwave. 😡 Anywho, here’s my favorite pots and pans…

Did you know I just bought a new rondeau pot? It’s a SS Le Creuset 4.5 qt, used it twice now and I’ll just say, I should have bought one of these years ago! Perfect for browning, braising, shallow frying etc. One pot meals, from stove top to the oven.



Love my 6 qt. Lodge enameled Dutch oven


5 qt. Non-stick Sautee pan from Green Pan…..great quality!


Tramontina 8 qt. gumbo/soup pot. I’ve had this one forever, built like a tank with a thick heavy bottom. Tramontina makes good stuff, especially for being inexpensive cookware.

These are some of my most used cookware. I’ve got a good non-stick frying pan from T-Fal, bought at Walmart. T-Fal is pretty good stuff and will last quite a while if you don’t abuse it. Some people wear out non-stick pans quickly by frying on too high of a heat. You should never cook above medium for non-stick if you want it to last. Anyway, I’m fixing to pull the trigger on a new cast iron skillet. I use it mainly for blackened meats, such as fish, ribeyes or pork chops.

[Richard Chrz]

Your new Le Creuset is a great looking pan. I will have to keep a few t-fal pieces for my wife to use, she does not cook really, but when she wants to make an egg or something, she does not look at my pans at all. She dislikes anything that requires care.

I like indoor cooking just as much as outdoor also, and for me, it is easier too. I have a horrible vent hood as well as it is my microwave, some day maybe I can switch that.

[Draznnl]

Some of us are celebrating the end of hot, humid, rainy season and the onset of barbecue season. You folks up north have things entirely backwards.

[Richard Chrz]

Yeah, I could never live in your environment, I did very little cooking outdoors most of a July and August, my nervous system despises heat and humidity.

[ecowper]

I'm looking forward to learning about this next year

[theroc]

Here's the current mix of favorites. Newest acquisitions are the titanium pans and Misen non-stick carbon stell pans

All Clad MC - sauce pans, saute pans, small stock pot, 10 stainless inch skillet
Staub enamel - 3.5 qt brasier, oval au gratin pan (great for roasting chicken)
Lodge - 12 inch C! skillet, enamel Dutch Oven
Titaner - 12 inch titanium skillet, titanium wok
Misen - 8, 10, 12 inch non-stick carbon steel skillets
Made In - carbon steel roasting pan, carbon steel paella pan
Mepra - 22cm stock pot for pasta

Many other miscellaneous pots and pans that emerge occasionally, but the above are our favorites.

[fzxdoc]

Thanks to you I just did a self-Santa move and bought the 10 and 12 inch Misen skillets. Hope I like them!

Kathryn

[theroc]

fzxdoc - I hope you like them too! We've been very happy with them so far.

[barelfly]

I have a few CI skillets that I like, the lodge are better than the two larger ones I have that are “chef named”. I took a sander to one of them and it is a great cooker now. For my CI skillets, it’s my go to. But I have a few smaller size skillets as well that are nice to use for smaller items. I also have a smaller skillet/fajita style skillet that I use for warming a few tortillas, or if I have a lot of tortillas, I use my CI griddle on the stove top if I’m not cooking on the flat top griddle on the patio.

I have two CS pans that I absolutely love, my favorite being from 3 Nail Ironware. It is an 11” paella pan that I use on the gas top as well and it’s like an ice rink! It’s beautiful and one day, I’ll probably purchase an actual pan with a handle from him (he is at the Hatch Chile Festival every year, this is where I picked it up a few years back. My other CS pan is a Farmhouse Skillet from Smithey - it’s beautiful and lovely to cook with as well. And the kids have been told that these two pieces are heirlooms and will stay within the family - that’s how much I like them! Also have a CS wok that is so fun to use as well. Cooks really well with the seasoning that I’ve been able to get on it over the years.

Also in the kitchen is a set of stainless steel Calphalon pots and pans. I don’t use these often, minus the pots of course. Those are used often and my wife uses this set as her cookware (she won’t even look at my CI and CS pans haha! )

You know my Dutch oven pieces the LC oval and then 2 lodge (one at home, one at the lake house). I love cooking with those.

A few other items that I have that enjoy are a set of stainless mixing bowls that I’ve had for years - they have a rubber bottom so sit well when working them them, and also a few plastic bowls with rubber bottoms. I don’t use these as much as the SS but they have a purpose as well.

One other thing I’ll mention, isn’t really cookware but it is used in prep and cooking and it’s such a useful tool. It’s a Kitchenaid 3 in 1 processor, whisk and blender. I really like the small processor and immersion blender, two things that really come in handy for so many things and for the price, it’s a really good bang for the buck.

Those are the things I can think of right now. I’m traveling for the week, but when I get back in the kitchen this weekend, I’ll see if I missed anything.

[Gusto]

I keep saying that I could live with just a couple pieces of cookware but it's like your kids, they are all your favorite.

For stainless I like All Clad: 10" frying pan, 5 qt. sauté pans, 5.5 qt. stock pot, 3 qt. sauce pan with steamer and .5 qt. butter warmer. All of my All Clad are factory seconds that are available at www.homeandcooksales.com. The savings is pretty significant and it is hard to see why they classify the pieces as seconds.

Carbon Steel is DeBuyer: 12.5" Mineral B frying pan and 9" omelette pan

Enameled Cast Iron is Le Creuset: 4.5 qt. Dutch Oven and 2.5 qt. sauce pan

My cast iron is a mix of vintage Wagner, Vollrath and Lodge as well as various current Lodge pieces.

I have several smaller anodized aluminum sauce pans and a 3 qt. sauté from Calphalon

The missing piece that I would still like is a Made In saucier.

If you keep your eye out for factory second and regular sales you can get some really nice cookware for reasonable prices.

[Finster]

My most used pieces are a 12 in and 10 in lodge cast iron. I also have several other cast iron pans that get less use.
I have an 8 in Matfer carbon steel that gets used regularly for things like eggs and other small portion cooks. I also have a 10 in Matfer carbon steel that rarely gets used because I'm not crazy about the handle length. I have a 6 qt Lodge enameled cast iron dutch oven that gets used occasionally, as well as a non enameled Lodge 4 qt dutch oven. I've added a 4 qt enameled dutch oven to my Christmas list to be used for making smaller batches of soups, etc.

Unfortunately, we have too many nonstick pans. I'm not really a fan, but my wife and daughter prefer them. (admittedly, I've used them for years also because I really didn't know any better). I'm looking into supplementing them with better options as I learn more about cookware.