What is the best pan you’ve ever used?
November 5, 2022 10:06 PM Subscribe
We’re upgrading our kitchen; as part of that process we’re rethinking our pans. Ideally, we’d like to invest in a set of pans that we could buy over time, but would last us for many years to come. I love to cook, but am very much still an amateur home chef. What should we buy?
And what sort of dishes/cuisines do you (or would you like to) cook?
posted by Sockin'inthefreeworld at 10:33 PM on November 5, 2022
posted by Sockin'inthefreeworld at 10:33 PM on November 5, 2022
3 essentials for me:
12" Cast Iron Skillet
We love the Finex octagonal pan. Heavy, holds heat well, pours nicely from any of the corners. It's seasoned up nicely over the 5 years we've been using it. $200
14" Saucepan
Couldn't live without our calphalon stainless high sided 14" saucepan. No idea what this one costs. Ours was a wedding present 18 years ago. Still going strong.
My controversial take: i love cheapo restaurant 10" skillets for my basic everyday pan. I use the spit out of them, each one lasts for years (less if my mom gets to it with a metal implement) and they cost 30 bucks. This is the most recent one, i bought it two years ago and it's going strong:
https://www.amazon.com/gp/product/B009HBKQ16/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
They can be almost half this price at any retail restaurant supplier.
posted by asavage at 10:37 PM on November 5, 2022 [4 favorites]
12" Cast Iron Skillet
We love the Finex octagonal pan. Heavy, holds heat well, pours nicely from any of the corners. It's seasoned up nicely over the 5 years we've been using it. $200
14" Saucepan
Couldn't live without our calphalon stainless high sided 14" saucepan. No idea what this one costs. Ours was a wedding present 18 years ago. Still going strong.
My controversial take: i love cheapo restaurant 10" skillets for my basic everyday pan. I use the spit out of them, each one lasts for years (less if my mom gets to it with a metal implement) and they cost 30 bucks. This is the most recent one, i bought it two years ago and it's going strong:
https://www.amazon.com/gp/product/B009HBKQ16/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
They can be almost half this price at any retail restaurant supplier.
posted by asavage at 10:37 PM on November 5, 2022 [4 favorites]
Response by poster: Oh my gosh - such great questions!
- We currently have an electric range, but will be replacing our oven soon; I’m open to gas or electric.
- I cook a wide variety of foods. I’m working on getting better with Asian foods and flavors. I do a lot of steak, chicken, veggies, pastas, and eggs.
posted by WaspEnterprises at 10:39 PM on November 5, 2022
- We currently have an electric range, but will be replacing our oven soon; I’m open to gas or electric.
- I cook a wide variety of foods. I’m working on getting better with Asian foods and flavors. I do a lot of steak, chicken, veggies, pastas, and eggs.
posted by WaspEnterprises at 10:39 PM on November 5, 2022
just as a point of clarification, when you write “ replacing our oven soon; I’m open to gas or electric. ”, do you mean actual electric heated coils or induction? I ask because induction would require certain types of pans wheras electric has a wider range available.
posted by alchemist at 10:58 PM on November 5, 2022 [2 favorites]
posted by alchemist at 10:58 PM on November 5, 2022 [2 favorites]
Cast iron frying pan.
Cast iron flat skillet pan.
If you are going to do Asian foods, you will likely want a wok of some sort, but I have no knowledge of woks.
posted by Windopaene at 11:12 PM on November 5, 2022 [2 favorites]
Cast iron flat skillet pan.
If you are going to do Asian foods, you will likely want a wok of some sort, but I have no knowledge of woks.
posted by Windopaene at 11:12 PM on November 5, 2022 [2 favorites]
I find I use cast iron or carbon steel pans for most things. It's nice to have a few so you can pop one or two in the oven with veggies and still have one for cooking other things on the stovetop. At least one carbon steel pan is nice because it's a little lighter than cast iron and the handle gets less hot (but shorter handles are better for going in the oven). I also find I use a cast iron skillet that has almost no sides quite a bit, just because it is easier to move things around or to do things like heat up tortillas where you use your hands. It also gets used to make pizzas in the oven.
Otherwise, sometimes you need a non-stick pan for things like omelettes. Super cheap ones don't last long, but reasonable quality ones last for a number of years and then eventually need to be replaced as no non-stick pan lasts forever (so it's not worth buying a fancy one). These are cheap enough that you can just get a new one if you end up with an induction range and your pan doesn't work on it.
A simple flat-bottomed carbon steel wok works well. Round-bottomed doesn't really make sense on a home stove.
I find I don't use a stainless pan that often with the above options. You want something stainless for making acidic sauces like tomato and it's nice to have something that makes it easy to toss pasta in sauce, so something like a saucier or a tall pan / short pot with rounded sides. I don't find much use for a simple low stainless pan. On that note, are you also asking about pots or just pans specifically?
posted by ssg at 11:15 PM on November 5, 2022 [2 favorites]
Otherwise, sometimes you need a non-stick pan for things like omelettes. Super cheap ones don't last long, but reasonable quality ones last for a number of years and then eventually need to be replaced as no non-stick pan lasts forever (so it's not worth buying a fancy one). These are cheap enough that you can just get a new one if you end up with an induction range and your pan doesn't work on it.
A simple flat-bottomed carbon steel wok works well. Round-bottomed doesn't really make sense on a home stove.
I find I don't use a stainless pan that often with the above options. You want something stainless for making acidic sauces like tomato and it's nice to have something that makes it easy to toss pasta in sauce, so something like a saucier or a tall pan / short pot with rounded sides. I don't find much use for a simple low stainless pan. On that note, are you also asking about pots or just pans specifically?
posted by ssg at 11:15 PM on November 5, 2022 [2 favorites]
[I have a gas stove and tend to over-research kitchen equipment when shopping...]
> Asian foods and flavors.
-A carbon steel wok? e.g. Wok Shop or Sur La Table
-If Japanese cooking: Just One Cookbook's list of Essential Japanese Kitchen Tools (I especially recommend yukihira and the earthenware hot pot)
> I do a lot of steak, chicken, veggies, pastas, and eggs.
-stainless steel skillet such as Demeyere
(the standard advice was All Clad but I'm picky and wanted one with no rivets exposed inside--worth it for the easier cleaning!) (there is a bit of a learning curve on the ideal heat to use, timing the oil, not using cold food, etc)
-veggies: depends on dish, but if you like roasted veg, a sheet pan for roasting sheet pan dinners! also cooks bacon better than on skillet...
-stews (including searing meat), deep-frying: I use a Staub Dutch oven
-cast iron skillets are good general-purpose pans, but some people don't want the level of maintenance or heaviness; I got a wide one with a lid that is useful for both stove-top and in-oven cooking, including pasta sauces or desserts or baked goods (lid prevents splatter and is also useful for dishes that incorporate steaming, like fluffy French toast or fried eggs)
-a simple pot for boiling pasta or eggs, making stock or a big batch of chai, etc...
All of these can be multi-purpose.
When I was shopping for new kitchen equipment, I found it interesting to read about the Minimum Viable Kitchen (but I disagree with some of the points; e.g., don't get a set--acquire things one by one according to your own cooking style and needs).
Sometimes I can get in a funk about cooking but have been trying to get back into it. Your question has motivated me even more! Thanks!
posted by Sockin'inthefreeworld at 11:21 PM on November 5, 2022 [2 favorites]
> Asian foods and flavors.
-A carbon steel wok? e.g. Wok Shop or Sur La Table
-If Japanese cooking: Just One Cookbook's list of Essential Japanese Kitchen Tools (I especially recommend yukihira and the earthenware hot pot)
> I do a lot of steak, chicken, veggies, pastas, and eggs.
-stainless steel skillet such as Demeyere
(the standard advice was All Clad but I'm picky and wanted one with no rivets exposed inside--worth it for the easier cleaning!) (there is a bit of a learning curve on the ideal heat to use, timing the oil, not using cold food, etc)
-veggies: depends on dish, but if you like roasted veg, a sheet pan for roasting sheet pan dinners! also cooks bacon better than on skillet...
-stews (including searing meat), deep-frying: I use a Staub Dutch oven
-cast iron skillets are good general-purpose pans, but some people don't want the level of maintenance or heaviness; I got a wide one with a lid that is useful for both stove-top and in-oven cooking, including pasta sauces or desserts or baked goods (lid prevents splatter and is also useful for dishes that incorporate steaming, like fluffy French toast or fried eggs)
-a simple pot for boiling pasta or eggs, making stock or a big batch of chai, etc...
All of these can be multi-purpose.
When I was shopping for new kitchen equipment, I found it interesting to read about the Minimum Viable Kitchen (but I disagree with some of the points; e.g., don't get a set--acquire things one by one according to your own cooking style and needs).
Sometimes I can get in a funk about cooking but have been trying to get back into it. Your question has motivated me even more! Thanks!
posted by Sockin'inthefreeworld at 11:21 PM on November 5, 2022 [2 favorites]
I've got nice cast iron, enameled, and carbon steel but the pans I reach for most often are tri-clad from All-clad or Tramontina. Either will last a long time and the latter is stupidly cheap for the quality, at least when I bought it.
posted by Candleman at 11:44 PM on November 5, 2022
posted by Candleman at 11:44 PM on November 5, 2022
Best answer: If you are looking to make a long-term investment, definitely go with All-Clad. Not cheap but worthwhile. Will last a long time if cared for properly (not hard to do) and has a great warranty.
posted by Conrad Cornelius o'Donald o'Dell at 12:13 AM on November 6, 2022 [4 favorites]
posted by Conrad Cornelius o'Donald o'Dell at 12:13 AM on November 6, 2022 [4 favorites]
[sorry, clarification on my earlier comment on cast-iron skillets:]
> wide one with a lid that is useful for both stove-top and in-oven cooking
Do NOT put the glass lid in a heated oven without checking that the temp is within the lid's compatible temp range.
posted by Sockin'inthefreeworld at 12:13 AM on November 6, 2022
> wide one with a lid that is useful for both stove-top and in-oven cooking
Do NOT put the glass lid in a heated oven without checking that the temp is within the lid's compatible temp range.
posted by Sockin'inthefreeworld at 12:13 AM on November 6, 2022
Carbon steel is my go to for about 90% of my cooking. Beats cast iron in almost every way, can be had very inexpensively and will work with any kind of range. I mostly use a 9" diameter, 2" deep one. I have an identical 12" one, but the smaller gets used much more often.
My saucepans are stainless. Some non stick are useful sometimes. Cast iron is good if you need a pan that will hold heat a long time, but that's about the only advantage they have.
posted by 2N2222 at 12:29 AM on November 6, 2022 [1 favorite]
My saucepans are stainless. Some non stick are useful sometimes. Cast iron is good if you need a pan that will hold heat a long time, but that's about the only advantage they have.
posted by 2N2222 at 12:29 AM on November 6, 2022 [1 favorite]
Best answer: If you are looking to make a long-term investment, definitely go with All-Clad. Not cheap but worthwhile. Will last a long time if cared for properly (not hard to do) and has a great warranty.
Their behemoth 6-quart saute pan (like a frying pan, but with vertical sides) is great for family meals on the stovetop, and/or in the oven with its metal lid.
posted by fairmettle at 12:49 AM on November 6, 2022
Their behemoth 6-quart saute pan (like a frying pan, but with vertical sides) is great for family meals on the stovetop, and/or in the oven with its metal lid.
posted by fairmettle at 12:49 AM on November 6, 2022
Best answer: My favorite pan that gets the most use is a carbon steel wok. I use it for Western as well as Asian food. Like, I just made parmigiana: deep fry the eggplant in the wok, pour out most of the oil (and save it for later use), then make the red sauce in the wok. Obviously it is a well-seasoned wok, that can take the red sauce, but that seasoning happened within the first month of its life. For Asian food, it is of course very useful. It cost 10 dollars 25 years ago, they are probably a bit more expensive now, but no reason to go for something fancy here. I also have two kaharis (similar to woks, but from the Indian subcontinent), and I may have all three going at the same time, because I am a maniacal foodie and I have the space for them. I must say though, that the little cast iron kahari gets a lot of use, it's really nice for cooking for one or two. Woks and kaharis work best on gas or other fires.
Before I bought the wok, I made a lot of use of my saute pan, and as a household, we still do, to the extent that we have three, in different sizes. They are great for stovetop stews that need to simmer for a while, and for pasta sauces, because there is plenty of space to mix the pasta into the sauce. This is where a copper pan shines, specially if there are eggs involved in your dish, two of ours are copper. We bought them second hand. They can also do a lot of the work a wok does.
I also feel that my cast-iron skillet is a very useful tool. I bought it because of this roast chicken recipe, where it says it's worth buying the skillet just for that recipe, and that is the plain truth. But now it's in the house, it gets a lot of use. For example, now that we are eating less meat, it is great for roasting vegetables. I used it for this recipe, that was recommended to me here on the green. Here, all cast iron was enameled when I bought mine, so seasoning wasn't an issue. It means it was more expensive than the traditional American cast iron skillets, but it comes with a life-time warrant, so, you know... This is the pan for bacon at our house. Keep it low and slow, and you will get perfect bacon. It's great for steak and poultry, too.
We don't go much for sets of matching pots and pans, because we focus on use, but it's nice to have at least a couple of cast-iron pots in different sizes, and they could be in the same style as your cast-iron skillet for something that looks good on the stovetop and on the dinner table. A round 4 liter and an oval 6 liter dutch oven are useful for stews and roasts that start on the stovetop and finish in the oven, and for bread-baking. I have le Creuset and some vintage stuff, others have Staub, I think they are equal in quality, but I like the cream-colored interior finish of the le Creuset, so I can better see if there is browning on the bottom. I have tried some of the various cheaper versions and they are just not worth the money, even though it is less money. An other thing that can do some of the wok-work is a cast iron buffet casserole/braiser. I think it is a glorious pan that finds a lot of uses once you have it, but tbh more nice to have than need to have.
As others have said, you need one or two non-stick pans for eggs, frying fish (and pancakes!), and they don't have to be very expensive, because they won't last, but the cheapest are too cheap. Unfortunately, my favorite (local) brand has been discontinued, so I'm looking at the recommendations here for what to buy next. I have three sizes: for one fried egg, for an omelette and a big one for a lot of fried eggs or perhaps fish.
You need stainless steel pots for pasta, potatoes and all the other starchy foods and for cooking sauces like bechamel and the egg-based sauces. I have a huge 15 liter stock pot that got a lot of use earlier, but is hardly out of the cupboard now, and then a 5 liter pot with a steamer insert and two 2 liter saucepans. They are also from that discontinued local brand and luckily are indestructible. I suppose All-Clad is similar. Theoretically, you only need one 2 liter saucepan, but I often have both going: one with rice or potatoes and the other with sauce. The rest of my family prefer using the rice-cooker for rice and the larger pot with the steamer for potatoes (with something green in the steamer), so maybe its just me.
The main reason I don't use my stock-pot as much is that I have a 6 liter stovetop pressure cooker, so now I make stock from scratch more often, whereas before I'd make a huge amount and freeze it in portions. I love my pressure cooker. It is ugly, but I can have delicious stews and soups on weekdays. I might pour a finished stew from the pressure cooker into a pretty enameled Dutch oven or copper pan and keep it warm at very low heat in the oven before serving.
I have carbon steel skillets and a paella pan, but they don't get a lot of use compared to the cast-iron, except for the wok. And when my last stainless skillet died, it wasn't replaced, though it did have a rich and fulfilling life. However, I think a lot depends on what and how you like to cook, and I think that evolves over time.
It's funny, I spent a lot of years and money when I was younger trying to persuade my grandmother to move on from cast iron. I bought her pans for all the birthdays, and tried to teach her how to use stainless steel and non-stick. But now I feel she was right, even though she was often shouting at her old pans (which was why I tried to help). She left her huge collection of cast iron pots and pans to me, after having given me a cast iron pot or pan for every modern one I gave her while she was alive, and she must be rolling around laughing in her grave, because she got the final word.
Sorry for the long-windedness. I love kitchen gear.
posted by mumimor at 3:35 AM on November 6, 2022 [1 favorite]
Before I bought the wok, I made a lot of use of my saute pan, and as a household, we still do, to the extent that we have three, in different sizes. They are great for stovetop stews that need to simmer for a while, and for pasta sauces, because there is plenty of space to mix the pasta into the sauce. This is where a copper pan shines, specially if there are eggs involved in your dish, two of ours are copper. We bought them second hand. They can also do a lot of the work a wok does.
I also feel that my cast-iron skillet is a very useful tool. I bought it because of this roast chicken recipe, where it says it's worth buying the skillet just for that recipe, and that is the plain truth. But now it's in the house, it gets a lot of use. For example, now that we are eating less meat, it is great for roasting vegetables. I used it for this recipe, that was recommended to me here on the green. Here, all cast iron was enameled when I bought mine, so seasoning wasn't an issue. It means it was more expensive than the traditional American cast iron skillets, but it comes with a life-time warrant, so, you know... This is the pan for bacon at our house. Keep it low and slow, and you will get perfect bacon. It's great for steak and poultry, too.
We don't go much for sets of matching pots and pans, because we focus on use, but it's nice to have at least a couple of cast-iron pots in different sizes, and they could be in the same style as your cast-iron skillet for something that looks good on the stovetop and on the dinner table. A round 4 liter and an oval 6 liter dutch oven are useful for stews and roasts that start on the stovetop and finish in the oven, and for bread-baking. I have le Creuset and some vintage stuff, others have Staub, I think they are equal in quality, but I like the cream-colored interior finish of the le Creuset, so I can better see if there is browning on the bottom. I have tried some of the various cheaper versions and they are just not worth the money, even though it is less money. An other thing that can do some of the wok-work is a cast iron buffet casserole/braiser. I think it is a glorious pan that finds a lot of uses once you have it, but tbh more nice to have than need to have.
As others have said, you need one or two non-stick pans for eggs, frying fish (and pancakes!), and they don't have to be very expensive, because they won't last, but the cheapest are too cheap. Unfortunately, my favorite (local) brand has been discontinued, so I'm looking at the recommendations here for what to buy next. I have three sizes: for one fried egg, for an omelette and a big one for a lot of fried eggs or perhaps fish.
You need stainless steel pots for pasta, potatoes and all the other starchy foods and for cooking sauces like bechamel and the egg-based sauces. I have a huge 15 liter stock pot that got a lot of use earlier, but is hardly out of the cupboard now, and then a 5 liter pot with a steamer insert and two 2 liter saucepans. They are also from that discontinued local brand and luckily are indestructible. I suppose All-Clad is similar. Theoretically, you only need one 2 liter saucepan, but I often have both going: one with rice or potatoes and the other with sauce. The rest of my family prefer using the rice-cooker for rice and the larger pot with the steamer for potatoes (with something green in the steamer), so maybe its just me.
The main reason I don't use my stock-pot as much is that I have a 6 liter stovetop pressure cooker, so now I make stock from scratch more often, whereas before I'd make a huge amount and freeze it in portions. I love my pressure cooker. It is ugly, but I can have delicious stews and soups on weekdays. I might pour a finished stew from the pressure cooker into a pretty enameled Dutch oven or copper pan and keep it warm at very low heat in the oven before serving.
I have carbon steel skillets and a paella pan, but they don't get a lot of use compared to the cast-iron, except for the wok. And when my last stainless skillet died, it wasn't replaced, though it did have a rich and fulfilling life. However, I think a lot depends on what and how you like to cook, and I think that evolves over time.
It's funny, I spent a lot of years and money when I was younger trying to persuade my grandmother to move on from cast iron. I bought her pans for all the birthdays, and tried to teach her how to use stainless steel and non-stick. But now I feel she was right, even though she was often shouting at her old pans (which was why I tried to help). She left her huge collection of cast iron pots and pans to me, after having given me a cast iron pot or pan for every modern one I gave her while she was alive, and she must be rolling around laughing in her grave, because she got the final word.
Sorry for the long-windedness. I love kitchen gear.
posted by mumimor at 3:35 AM on November 6, 2022 [1 favorite]
Best answer: I got a Green Pan for Christmas a couple years ago, and I’ve been quite pleased. It seems to get hotter than nonstick pans, so I can seat better, but it doesn’t have the cleaning issues of non-nonstick pans.
posted by kevinbelt at 4:15 AM on November 6, 2022
posted by kevinbelt at 4:15 AM on November 6, 2022
I haven't used a non-stick in over a decade and I fry plenty of eggs and fish.
A lot of this is personal preference not "what is best" but there is absolutely no "need" for non-stick stuff that a) won't last well more than a few years because b) it will constantly shed teflon(ish) stuff into your food.
posted by SaltySalticid at 6:26 AM on November 6, 2022 [9 favorites]
A lot of this is personal preference not "what is best" but there is absolutely no "need" for non-stick stuff that a) won't last well more than a few years because b) it will constantly shed teflon(ish) stuff into your food.
posted by SaltySalticid at 6:26 AM on November 6, 2022 [9 favorites]
I use cast iron for everything. But note that cast iron cookware gets hot! The moment you don't respect it, it burns you.
posted by SPrintF at 7:08 AM on November 6, 2022 [1 favorite]
posted by SPrintF at 7:08 AM on November 6, 2022 [1 favorite]
If you're going to go with cast iron, I'd suggest starting with one pan and seeing whether you like it. I have tried cast iron pans and not liked them - I should post an Ask about learning to love my cast iron pans.
This Calphalon square griddle pan is my favorite for pancakes.
This Cuisinart 3-quart saucepan is my favorite for popcorn. When I try to make popcorn in my old Farberware pan, I often burn it, but never in the Cuisinart. (It's good for other things too, but the difference was really noticeable with popcorn.)
I love this Cuisinart non-stick saucepan for oatmeal.
posted by FencingGal at 8:59 AM on November 6, 2022 [1 favorite]
This Calphalon square griddle pan is my favorite for pancakes.
This Cuisinart 3-quart saucepan is my favorite for popcorn. When I try to make popcorn in my old Farberware pan, I often burn it, but never in the Cuisinart. (It's good for other things too, but the difference was really noticeable with popcorn.)
I love this Cuisinart non-stick saucepan for oatmeal.
posted by FencingGal at 8:59 AM on November 6, 2022 [1 favorite]
After deciding I wanted to buy my last (as in "final" -- last set I will ever buy) set of pans, I spent a rather insane amount of time researching, comparing, reading reviews, etc., and then another insane amount of time (months) haunting every site (mostly EU amazon sites) nearly every day for major sales to acquire this Fissler Original-Profi Collection set a few years ago for the impossible price of 300€, and I love, love, love them.
Even after narrowing down to two or three different sets of Fissler, I spent another loooong time deciding between them, and Original Profi was my final heroic winner. I'm very pleased with my Highlander champion. ⚔️
Here's a (rare!) photo of how you can balance the lid on the handles two different ways, so you never have to struggle to find a place to set the lid down. I like this cool little feature (among other things) but hardly any of their material covers this ... I found it by accident while compulsively watching every promo and review video I could find, in any language!
Also, I specifically wanted not-glass lids, but other versions of the Profi set do have partial glass lids. A 2019 version is on sale from the Fissler US site right now. What's the difference? Well, I didn't want any glass breakage chances with my set, and also my set has an indentation in the top of the lid where you can put ice cubes for creating extra condensation inside for braising. I'm not sure if the glass lids will do the same.
I also chose not to have a frying pan in my set, because we are not kind to frying pans and it's just easier to buy a decent nonstick every couple of years. But I'm curious how good theirs is! At any rate, my best pan is any one of those pans! And my Staub cast Iron cocotte casserole.
(Sorry, but I was compelled to write a very long comment after the very very long time I spent on the acquisition of these items. I don't make the rules.)
posted by taz at 9:16 AM on November 6, 2022 [3 favorites]
Even after narrowing down to two or three different sets of Fissler, I spent another loooong time deciding between them, and Original Profi was my final heroic winner. I'm very pleased with my Highlander champion. ⚔️
Here's a (rare!) photo of how you can balance the lid on the handles two different ways, so you never have to struggle to find a place to set the lid down. I like this cool little feature (among other things) but hardly any of their material covers this ... I found it by accident while compulsively watching every promo and review video I could find, in any language!
Also, I specifically wanted not-glass lids, but other versions of the Profi set do have partial glass lids. A 2019 version is on sale from the Fissler US site right now. What's the difference? Well, I didn't want any glass breakage chances with my set, and also my set has an indentation in the top of the lid where you can put ice cubes for creating extra condensation inside for braising. I'm not sure if the glass lids will do the same.
I also chose not to have a frying pan in my set, because we are not kind to frying pans and it's just easier to buy a decent nonstick every couple of years. But I'm curious how good theirs is! At any rate, my best pan is any one of those pans! And my Staub cast Iron cocotte casserole.
(Sorry, but I was compelled to write a very long comment after the very very long time I spent on the acquisition of these items. I don't make the rules.)
posted by taz at 9:16 AM on November 6, 2022 [3 favorites]
If you want fancy cast iron, and for whatever reason don't want Finex (maybe you don't like octagons? I'm not here to judge), Borough Furnace is another option.
posted by box at 10:03 AM on November 6, 2022
posted by box at 10:03 AM on November 6, 2022
I'm not sure if you're looking at pots as well or just pans, but I need to put in a plug for a good dutch oven. I use mine at least 4-5 times a week. I use it for a variety of recipes even that call for using a skillet. I inherited something that looks just like this, and it's ugly, but I love it a lot! It's lightweight and easy to clean. It holds a good amount of stew or soup, but can also brown meat and veggies. If all of my pots and pans were to disappear, this would be the first one I'd replace. It's most versatile.
posted by hydra77 at 10:48 AM on November 6, 2022 [2 favorites]
posted by hydra77 at 10:48 AM on November 6, 2022 [2 favorites]
I've replaced my wonderful Staub frying pans with ones from Solidteknics, which are absolutely amazing and considerably lighter than the Staub. I have the AUS-ION Quenched models. They will work on any kind of stove hob or open flame.
posted by dobbs at 11:12 AM on November 6, 2022 [1 favorite]
posted by dobbs at 11:12 AM on November 6, 2022 [1 favorite]
Best answer: I should add, I'd strongly recommend not buying a set but buying the pieces you need/want individually. This is the advice of almost every guide, including America's Test Kitchen, which is pretty much the gold standard.
posted by Conrad Cornelius o'Donald o'Dell at 1:44 PM on November 6, 2022 [1 favorite]
posted by Conrad Cornelius o'Donald o'Dell at 1:44 PM on November 6, 2022 [1 favorite]
Nonstick is disposable, buy as cheap as possible. Carbon steel and cast iron are finicky: upkeep and less durable with acidic stuff. (In carbon steel I have 8, 10, and 12” skillets, plus a crepe pan mostly used for grilled cheese, and a wok.) Enameled cast iron is annoyingly heavy but good for braises.
My default is clad stainless for almost everything which has the best heat transfer, easy cleaning and no upkeep, and limited sticking unless you’re not getting it hot enough. 1 qt, 3 qt, 5 qt saucepans, 12” skillet (sloped sides), 12” sauté pan (straight sides, higher volume).
I use all of the above, though, on induction. Everything can (and does, frequently) go in the oven.
posted by supercres at 2:20 PM on November 6, 2022 [1 favorite]
My default is clad stainless for almost everything which has the best heat transfer, easy cleaning and no upkeep, and limited sticking unless you’re not getting it hot enough. 1 qt, 3 qt, 5 qt saucepans, 12” skillet (sloped sides), 12” sauté pan (straight sides, higher volume).
I use all of the above, though, on induction. Everything can (and does, frequently) go in the oven.
posted by supercres at 2:20 PM on November 6, 2022 [1 favorite]
I use this nearly every day:
Staub Heritage All-Day Pan
Since I got this, I rarely use anything else, pan-wise.
posted by sm1tten at 2:57 PM on November 6, 2022 [2 favorites]
Staub Heritage All-Day Pan
Since I got this, I rarely use anything else, pan-wise.
posted by sm1tten at 2:57 PM on November 6, 2022 [2 favorites]
The vast majority of my cooking is done on stainless steel tri-ply cookware - Cuisinart Multiclad Pro, nearly as good as All-Clad at something like half (certainly no more than 2/3) the price. If money is no object, All-Clad is nice, but I haven't regretted settling for the cheaper option. All these pieces are oven-safe...and technically dishwasher-safe, though I hand-wash them.
I do have a couple of cast iron skillets and a Dutch oven that get a good bit of use (especially the Dutch oven), but it can't be denied that they're heavy and require a little extra care, so be sure to take that into consideration. I really like them but I don't think they're a good all-purpose substitute for my tri-ply stainless steel pans.
From what I've read carbon-steel pans might be able to replace both stainless steel and cast iron either completely or mostly, but I don't have any personal experience with them.
Finally, I have one hard-anodized nonstick pan I use for eggs. The 8" size is fine for just me, if you're cooking for more people you'll probably want a larger one. It definitely never sees the dishwasher, metal implements, or high heat, but given those restrictions it feels like it will last me a long time.
Having said all that, given the variety of advice from other commenters, the best course might be to dip your toes into multiple types of pans as inexpensively as possible to find out what you like best, before going all-in on one type/brand of cookware!
posted by Greg_Ace at 3:30 PM on November 6, 2022 [1 favorite]
I do have a couple of cast iron skillets and a Dutch oven that get a good bit of use (especially the Dutch oven), but it can't be denied that they're heavy and require a little extra care, so be sure to take that into consideration. I really like them but I don't think they're a good all-purpose substitute for my tri-ply stainless steel pans.
From what I've read carbon-steel pans might be able to replace both stainless steel and cast iron either completely or mostly, but I don't have any personal experience with them.
Finally, I have one hard-anodized nonstick pan I use for eggs. The 8" size is fine for just me, if you're cooking for more people you'll probably want a larger one. It definitely never sees the dishwasher, metal implements, or high heat, but given those restrictions it feels like it will last me a long time.
Having said all that, given the variety of advice from other commenters, the best course might be to dip your toes into multiple types of pans as inexpensively as possible to find out what you like best, before going all-in on one type/brand of cookware!
posted by Greg_Ace at 3:30 PM on November 6, 2022 [1 favorite]
I have 2 Le Creuset enamelled cast iron pans that are really 3:
- Saucepan with small frying pan for a lid
- Shallow casserole
They're both good, but the shallow casserole is the loveliest thing. It has greater surface area than my deep pots, but the equivalent capacity, so risottos and such get done quickly, as does anything that needs to reduce. It will happily fry or stew. I'll be making the Thanksgiving stuffing in it this year.
posted by Pallas Athena at 7:10 PM on November 6, 2022 [2 favorites]
- Saucepan with small frying pan for a lid
- Shallow casserole
They're both good, but the shallow casserole is the loveliest thing. It has greater surface area than my deep pots, but the equivalent capacity, so risottos and such get done quickly, as does anything that needs to reduce. It will happily fry or stew. I'll be making the Thanksgiving stuffing in it this year.
posted by Pallas Athena at 7:10 PM on November 6, 2022 [2 favorites]
Best answer: Forgot to add:
A part of what the "best" cookware is depends on what makes you feel like cooking, what motivates you to step into the kitchen rather than order out again. A lovely color of the enameling, another layer of metal for the high-tech brandname steel pan, a nicer-feeling handle...I tell myself it's ok to splurge a little on the upgrade, because we'll recoup that expense many times over because we'll enjoy cooking at home more.
posted by Sockin'inthefreeworld at 7:46 PM on November 6, 2022 [2 favorites]
A part of what the "best" cookware is depends on what makes you feel like cooking, what motivates you to step into the kitchen rather than order out again. A lovely color of the enameling, another layer of metal for the high-tech brandname steel pan, a nicer-feeling handle...I tell myself it's ok to splurge a little on the upgrade, because we'll recoup that expense many times over because we'll enjoy cooking at home more.
posted by Sockin'inthefreeworld at 7:46 PM on November 6, 2022 [2 favorites]
Yeah, it’s all about your use case. I have a glass-top electric stove (not induction) and for that reason now prefer my really heavy pots and pans, because my lighter ones slide around a bit. So while I have a couple small stainless steel sauce pots and a stock pot, plus a carbon steel wok, I prefer to use one of my cast iron skillets or my enameled cast iron Dutch oven whenever possible. But when I was cooking on a gas stove my preferences were different, because the cast iron didn’t seem to heat as evenly or as well, and the sliding issue didn’t exist. (And on preview, I fully agree that getting stuff you just like—to use and to look at—is important, too! Another reason I use my Dutch oven so much is it’s just so pretty. And it’s only a cheap enameled Lodge!)
If I were you I would step back to first principles and go from there. What’s going to work best with your range? Do you have any physical limitations that would make heavy or light pans preferable? Do you tend to let pans sit after cooking or do you prefer to wipe out immediately? Do you want only dishwasher safe?
Oh, and if I may: please consider not getting a gas range. The health and environmental impacts of gas stoves are only just starting to become widely known, and they are quite bad. An electric range is going to be wildly better for your indoor air quality (and fire risk!), and fwiw my glass-top electric gets every bit hot enough to cook things well in a flat-bottomed wok.
posted by CtrlAltDelete at 9:10 AM on November 7, 2022 [4 favorites]
If I were you I would step back to first principles and go from there. What’s going to work best with your range? Do you have any physical limitations that would make heavy or light pans preferable? Do you tend to let pans sit after cooking or do you prefer to wipe out immediately? Do you want only dishwasher safe?
Oh, and if I may: please consider not getting a gas range. The health and environmental impacts of gas stoves are only just starting to become widely known, and they are quite bad. An electric range is going to be wildly better for your indoor air quality (and fire risk!), and fwiw my glass-top electric gets every bit hot enough to cook things well in a flat-bottomed wok.
posted by CtrlAltDelete at 9:10 AM on November 7, 2022 [4 favorites]
This article from Serious Eats arrived in my inbox, and I feel it may be relevant for your question.
posted by mumimor at 4:23 AM on November 10, 2022 [1 favorite]
posted by mumimor at 4:23 AM on November 10, 2022 [1 favorite]
40+ years ago, we were newlyweds and, by various manners, came into possession of a new set of Saladmaster cookware.
These pots and pans are fantastic. They're extremely well-made (aluminum core clad in 316Ti stainless steel) and take a good amount of abuse. 40+ years later, they remain in constant service in our kitchen, with nary a blemish. We keep the stockpot and the three saucepans in constant use., and the sautee pan and large skillet in semi-regular use. Both our kids are friendly-fighting over who will inherit the set.
The only downside is you have to buy new pieces direct from the factory. However, you can easily find older pieces for sale on places like Ebay or Etsy. Honestly, if you find a piece at a garage sale, flea market, or Goodwill, grab it. It will last your lifetime and beyond.
(I will note that the new pieces they sell look a little...overthought? They look more akin to some sort of soviet-era cookware than the basic, simply-designed pieces we have. I'm sure they do the same outstanding job, though.)
posted by Thorzdad at 7:40 AM on November 22, 2022
These pots and pans are fantastic. They're extremely well-made (aluminum core clad in 316Ti stainless steel) and take a good amount of abuse. 40+ years later, they remain in constant service in our kitchen, with nary a blemish. We keep the stockpot and the three saucepans in constant use., and the sautee pan and large skillet in semi-regular use. Both our kids are friendly-fighting over who will inherit the set.
The only downside is you have to buy new pieces direct from the factory. However, you can easily find older pieces for sale on places like Ebay or Etsy. Honestly, if you find a piece at a garage sale, flea market, or Goodwill, grab it. It will last your lifetime and beyond.
(I will note that the new pieces they sell look a little...overthought? They look more akin to some sort of soviet-era cookware than the basic, simply-designed pieces we have. I'm sure they do the same outstanding job, though.)
posted by Thorzdad at 7:40 AM on November 22, 2022
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posted by whitewall at 10:29 PM on November 5, 2022