Cookware materials
I have a set of wolfgang puck cookware that i received as a christmas gift about 5-6 years ago. They're SS, with (i believe) an aluminum clad bottom.
The set has done great so far, but there is a few pieces I'd like to add. I'm mainly looking for a frying pan (w/o nonstick) and a smaller stockpot (i have one, but it's too large for a lot of things).
My question is, should i stick with stainless? I've heard not to cook tomatoes in aluminum.
Basically, what are the pros and cons to the different materials, or where can I find more info?
FYI- I'm not looking to spend tons of money, Le Crueset or All-Clad would be nice, but not in my budget.
Thanks in advance
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Aftter using every material sold, I decided that French-made carbon steel fry pans are my favorite. They are moderately oriced at Chef's Catalog. The strouble with stainless fry pans is that they cannot be seasoned.
And yes, talking of stockpots, acid foods such as tomatoes willl react with aluminum. I'd suggest doing a web search search for "stockpot stainless steel" (no quotes) and see who's having a sale.
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re: JBethell
Hope I didn't sound like a nutty advocate (I'm not). Aluminum's benefits are weight and price, and aluminum wares are widely used in restaurants. I haven't heard that restaurant cooks' life expectancies are any lower than average. So it's probably perfectly safe. Just a personal thing; I like nonreactive metal with acidic foods.
As for stainless fry pans, in my experiece and others', they are th stickiest unless you use quite a bit of oil.. I use carbon steel for steaks, fish and the like, -- they pick up easily with tongs -- and reserve non-stick for eggs and crepes and avoid high heat.
However, if you;'re like me you won't believe what any "expert" stells you and find your own favorites.
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re: mpalmer6c
well I like the idea of using less oil with the carbon steel, as we're trying to eat a bit healthier to shed some pounds. I'll look to see if i can find one large enough, as i'm cooking for a family of four.
One other question, i currently use a saute pan, i think it's 11 or 12", would a carbon steel saute do as well as a fry pan? reason i ask, is because the saute pan has more bottom surface area, to fit 4 chicken breasts, etc.
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re: JBethell
I'd say it sepends on what you cook. The flared sides of a fry pan are good for using a spatula, I checked my 10-inch pan and four chicken breasts would be a squeeze, so a 12-inch might be best for you.
I just explored the web a bit and found some great buys on Vollrath. This is a brand widely used in restaurant kitchens. Here’s one source:
http://totalgourmet.stores.yahoo.net/...
Note that carbon steel, like cast iron, needs seasoning before first use, but this is a very simple matter. To clean, I just scrub with a nylon brush and hot water (if you use soap, you'll want to re-season). If anything sticks, I just boil some water i n tge pan to loosen it.Have fun!
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