What is your Favorite Cookware Manufacturer

[Marauderer]

I looked hard at the Demeyere. I especially like the welded on handles without any rivets. I had a couple $K of Calphalon but didn't want the anodized aluminum so I got rid of it for the SS. If everybody liked the same thing there would only be one cookware for sale. I have learned so much from this thread and have thoroughly enjoyed all the posts that folks have made with their experiences and what works for them.

[MrSkimo]

Marauder - looks like you already made a decision, but I will contribute to the thread anyway. We were a bit constrained when we remodeled our kitchen 7 or 8 years ago and put in an induction stove top. Had to get rid of our aluminum Analon/Calphalon. We bought Demeyere SS as there was a discount offered. Love them as a base set. I've added others through the years - a couple of Le Creuset Dutch ovens, an All Clad sauté pan, a Silit fry pan, etc.

[cdnichol]

I also like and have a Sur La Table all clad set too!

[HC in SC]

We had an old set of Made in the USA Revere Ware with the copper bottoms. Those suckers wouldn't give up. Ended up selling them on eBay for enough to pay for 1/2 of the new Emeril set. You could throw one of those pots in a raging campfire, then after it died down, just pull it out, shine it up and keep on rocking. Kinda miss the old Revere Ware. We looked at the new Revere Ware when shopping, but it is cheap crap Made in China.

[Medusa]

You can watch the video where MH is on WGN. Afterburner method works very well for thin steaks. Haven't done this over the chimney, but did it on the gasser and the NYS were unreal. #1 let some butter melt over them after they were done and the food was "off the fence" (?), "over the chain" (?)

[Medusa]

Agree that CI produces the best fond.

I cook my spaghetti sauce in the Le Creuset. After it comes to a boil, I throw it in the oven @ 175 for many hours. The fond is the best.

Same with Chili...

[Medusa]

I saw that same episode! I believe the guy was able to jack the price from 14 to 28. And you're right! The people that paid 28 thought it was a better pizza.

Because... "the family" brought the tomatoes from Italy, the cheese was aged xyz and hand shredded, the oregano came from Greece, blah, blah, blah.

[Medusa]

Good advice in both cases!

[Medusa]

All Clad, Lodge CI, T-Fal nonstick, Le Creuset.

I like to be able to move the All Clad and CI from the stove to the oven if the recipe calls for it. Like the replaceable T-Fal when the time comes. Love my Le Creuset Dutch Oven.

I like to be able to put the CI on the grill!

Methinks that if you have the right cast of SS, CI, and NS, you can't go wrong. BTW, we have a set of Amway Queen pots and pans that are over 20 yrs old and indestructible!

--Ed

[HC in SC]

Speaking of wok cooking did you see the article (or maybe it was a post) where it was suggested to set your wok on a lit chimney of coals for flash frying at super high temps? It looked like a good idea.

The was another article where MH just put a cooking grate over the Weber starter chimney for fast cooking thin beef. I think he called it 'The afterburner method'. Very inventive and pretty KISS.

[Strat50]

We just changed over from non stick to all cast iron and carbon steel. It is the best thing,I think ,I've ever done.Over a couple weeks, several enamelware dutch ovens, saucepans, and skillets by Lodge, Staub(ouch!), and Tramontina were purchased. Along the way we also picked up several Lodge cast iron skillets and chicken fryers from 6" to 15". We finished up with 3 carbon steel woks: A 16"round bottom wok for outdoor cooking, and a 12" and 14"woks for the kitchen. A couple Lodge carbon steel sauté pans rounds up the menagerie.

As a long time chef and line dog(35+ years), I think I've cooked with just about every style and type of cookware at one time or another. Most stainless steel stuff, while attractive, is overpriced. Non stick is fine for lower temperatures (think eggs). The problem with non stick is that a good layer of fond is difficult to achieve while sautéing and you really can't use high heat because of out-gassing of toxins from the coating. For me, cast iron and carbon steel mitigate all these issues. The caveat is seasoning and "looks." I prefer a well "loved" look in my kitchen, as my kitchen is a working kitchen, not some Better Homes and Garden fantasy. There, I said it. For me, the idea is to follow the food, not the tool(s). The food will tell you the tools and methods, you just have to listen. If you like shiny pans, get stainless. If you like restaurant quality at home, use what we use and learn to do it right. It is actually easier, in the long run, and makes better food. My carbon steel wok, for example, looks mottled both inside and out. However, it will float an egg like nobody's business! It is absolutely smooth and shiny with seasoning, but looks like it grew up in the mud. Not bad for 26 bucks.

[Marauderer]

Cam, they make excellent products.

[cdnichol]

Cuisinart is my favorite brand!

[Marauderer]

I have made an initial decision. I just ordered an All Clad BD5 10 pc starter set. If I like it I will build on that. If i don't I will sell it and get something else. I feel I will most likely stick with the All Clad as all the sets are the same size and lids are interchangeable etc. and that is important to me and I can build on the basic set and add specific pieces to it to customize my selection. I should have my set by the end of the week and will give a report on it as it is a support accessory for my "Q"ing habit.

[HC in SC]

Don't go cheap just because it's cheap and don't be afraid to pull the trigger on something expensive. Just know what makes it expensive and does it really make that much difference to you. I saw a program where 2 different groups of people were served the exact same pizza in a restaurant. One group saw the regular price, the other was shown a price nearly double the regular price. The group that paid more thought it was better pizza - just part of human nature.