Looking for opinions on Stainless Steel Cookware

Status
Not open for further replies.
Q

qdeezie

Joined
Aug 10, 2010
Messages
1,419
Location
Charlotte, NC
After finding out about the flaxseed oil method to season cast iron and putting it to the test on cast iron cookware that I hadn't used in years with highly successful results, I decided to do some extensive reading on cookware in general to see if there was anything else I was unaware of. What I found out was that high quality stainless steel cookware was every bit as good (or better) than teflon coated cookware.

With this being said, I've pretty much decided to convert my entire setup to cast iron and high quality stainless steel. I'll be using cast iron as much as possible and using the stainless steel cookware whenever cast iron may not be the best option.

I've been looking around and reading up on different brands of stainless steel cookware. I've seen brands such as Tramontina, T-Fal and Farberware Millenium that got consistently good reviews.

The must haves in the cookware set I'm searching for would be an 8" and a 10" skillet/saute pan. The other requirement is for the cookware to be heat resistant in case I want to use it in the oven (450 degrees min). I don't see myself doing much, if anything with regards to oven recipes since I own quite a bit of cast iron and ovenware, but I don't want to limit myself since this is a long term investment.

As far as a price range, I'm looking at spending no more than roughly $200.

Please share your opinions/thoughts.
 
Dont know if you can buy theese brands in the US.

But When it comes to cast iron. Both me and my wife just loves our le cruiset pots and pans. Some are 30 years old we got from older relatives. And som are only a few years old. There has bin no difference in the product.

The stainless steel vi got is from bourgeat. A few pots and a wok. It is pretty good and my wife loves is. Personally i prefere using cast iron.
 
This is going to sound really stupid, and I know it is stupid, but...

I bought stainless saucepans and stock pot for precisely the oven readiness of the product, but 99.9% of the time only use them on the gas rings.

Which means that I'm used to handling the handles without mits, and am very conditioned to that.

About half the time when I use them in the oven, I'll remove them with mits (you are taking them out of the oven naturally), put them on the racks to cool, do something else like spread plates, then grab either the still hot lid or handle, about 1 ms before remembering that it's been in the oven this time.

A dedicated earthenware, enamelled, or cast iron pot, I've never made the same mistake.

Saucepans are all Arcosteel brand, and I'm pretty happy with them.
 
I am in luv with Lagostina 5-ply clad type of cookware (currently has a saucepot from Lagostina):

http://www.sears.ca/product/lagostina-pr...CFchxQgodhlYAxA

Bears most of the characteristics of a cast iron type of pots: takes longer to heat up due to multiply cladding at the bottom, but once it's warmed up: it heats up evenly and nicely and no sticking issue even when I make stews or sauces...washing is a breeze also.

Making confit de canard (duck confit) using that pot is simply amazing (oven capable, due to pure metal lid and handle).

Q.
 
We are very happy with Cuisinart MultiClad Pro. They may be over your budget though. The upscale Marshalls stores in town used to carry them and we picked up individual pieces there over the years, or when Amazon had sales.

P.S. Good move on getting rid of the Teflon. Some people believe there are health risks - I'm one of them.
 
Originally Posted By: Shannow
This is going to sound really stupid, and I know it is stupid, but...

I bought stainless saucepans and stock pot for precisely the oven readiness of the product, but 99.9% of the time only use them on the gas rings.

Which means that I'm used to handling the handles without mits, and am very conditioned to that.

About half the time when I use them in the oven, I'll remove them with mits (you are taking them out of the oven naturally), put them on the racks to cool, do something else like spread plates, then grab either the still hot lid or handle, about 1 ms before remembering that it's been in the oven this time.

A dedicated earthenware, enamelled, or cast iron pot, I've never made the same mistake.

Saucepans are all Arcosteel brand, and I'm pretty happy with them.


Everyone has their own style as far as oven use and I am very much open to hearing what you have to say. This is very good information.
 
Originally Posted By: TooManyWheels
We are very happy with Cuisinart MultiClad Pro. They may be over your budget though. The upscale Marshalls stores in town used to carry them and we picked up individual pieces there over the years, or when Amazon had sales.

P.S. Good move on getting rid of the Teflon. Some people believe there are health risks - I'm one of them.


Yea, the Teflon has to go. I will take a look at the Cuisinart MultiClad Pro. I don't mind looking at options outside of my budget since it's a long term purchase. I forgot all about Marshall's for cookware. That's where I got my flatware from years ago and it has held up very well.
 
I have, in my possession, all kinds of cookware, including earthenware such as Chinese claypots, German (roman style) Romertoff, etc. I use them all the time.

experience told me to go with some of the best cooking vessel and I came to appreciate 5-clads over time. Once you learned and accustomed to using 5layer clads, there's no turning back (IMO)...

If only I can afford to get the rest of the pots/pans in 5-clad...

(*smiles*)

Q.
 
I have a stainless steel deep dish frying pan that is made in Canada, with aluminium clad bottom (bought used, possibly made in the late 60s or 70s). This thing is simply amazing, especially when I fry things that typically ended up sticking to the bottom. All I have to do is to add some water after frying and voila! the charred bits come off easily for washing.

Of course: I also own some teflon stuff as well, but mainly restricted to low temp cooking.

Q.
 
Had a T-Fal chicken fryer (skillet with lid and high sides) for over a decade...

A bit battered, but I use it every day...

Get a nice skillet with a tight fitting lid, today's food is leaner with less fat.
Food dries out when cooking,

I use a tablespoon or two of water when cooking ultra lean meats, lid on, to create steam...
 
I place more emphasis on the quality of construction than the brand. Look for a heavy gauge of steel for durability, riveted handles instead of spot welds, and a thick heat distribution pad on the bottom.

Tom NJ
 
Modern good pressure cookers are stainless. I own a [censored] combi set. The Fry Pan or Braiser makes a better stainless fry pan than most everything else out there.

The Kuhn Rikon brand is better. If I ever find a 5 liter Kuhn Rikon around $100...
 
Status
Not open for further replies.

Similar threads

P
Why Dutch Oven instead of stainless pot for braising?
Replies
18
Views
1K
Vil_Riker
P
Question about stainless steel water tank and pickling process
Replies
6
Views
241
PandaBear
5
How many cast iron cookware folks here?
2
Replies
26
Views
2K
Runalot
JHZR2
  • Locked
Repairing damaged manifold stud and smoothing surface
2
Replies
31
Views
865
JHZR2
M
Stainless Steel Non Stick Fried Eggs!
6 7 8
Replies
141
Views
16K
Rand
Back
Top Bottom