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Mar 5, 2009 11:03 AM

Registry Critique

I was married over a month ago and I'm going through all of my wedding gifts. Now is the time to exchange, return, and add things to my kitchen (not to mention for a discount). I registered at William Sonoma, Macys, and Bed Bath& Beyond.

Could you please review my cookware and 'odds n ends' and make suggestions about exchanges or additions? (I have all kitchen electrics, utensils, & bakeware)
[for instnace, I was thinking of getting a Mauviel piece and a small sauce pan]

Le Crueset Round Dutch Oven, 7 1/4 Qt.
Calphalon One Nonstick Sauce Pan 4.5 Qt.
All Clad stainless saucepan 3.5 Qt.
All Clad stainless fry pan 10"
All Clad stainless fry pan 12"
Iron Skillets 10", 12"
Calphalon nonstick covered everyday pan 12"
All Clad stainless saute plan w/lid 6 Qt.
All Clad stockpot 8 Qt.
All Clad stockpot 16 Qt.
Calphalon One Nonstick Round Grillpan
All Clad stainless roasting plan (14")
All Clad slow cooker
All Clad grand griddle

OXO foodmill
Paris Peugeot Peppermill
WS mandoline (expensive one)
WS molcajete
WS marble rolling pin
Chef's Choice 300 knife sharpener
Block of Wustoff Knives
Cuisinart Electric Knife

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  1. nice haul! Can I have your guest list so I can invite them to my wedding?

    1. From reading the Board, I'm thinking of trading in my Le Creuset dutch oven for a Stuab....

      1. Why did you register for all this stuff if you didn't want it?

        Asking us what you should return is kind of pointless, we don't know you and don't know what you cook. If it's been a month and you have yet to use a certain piece, it's probably safe to return it.

        1 Reply
        1. re: Buckethead

          I haven't used anything because it was all at my parent's house until this past weekend.

          I just want to know if any experienced cooks have had good/bad experiences with these items or know of better performing ones (like Staub over Le Creuset ovens)

        2. It might help to know what kind of cooking you do....

          And I suspect you're going to get a lot of responses in all kinds of directions. Staub and LeCrueset are both great and you can't really go wrong with either, so it's more useful to know what you're going to do with them.

          But I do agree with buckethead. If you don't know what you need or will/could use, why did you ask for all of this expensive stuff?

          1. When you say electrics, I will hope you have a stand mixer and food processor.. and a small food processor (for emulsions). Those are nice..

            But from your list.. do you really need a 4 gallon stockpot? The only correct answer here is you are going to make a ****load of pasta or stock at one time. I find grillpan's to be sort of useles - get a grill if you like those lines on your protein.

            I find Puegoet mills ostentatious... get a Unicorn Magnum.. and to have a molcajete, you better love sucking down guacamole. I don't see any mention of Silpat's, Silpains, or Roul'pats - they can be useful, especially if you bake.

            As for utensils, really? roux whisk? fish spatula? trussing needle? a good scale? a Thermapen? pyrex and stainless mixing bowls? commercial half-sheet pans and cooling grids? charlotte molds? - basically, what do you want to cook?

            8 Replies
            1. re: grant.cook

              I have a kitchen aid stand mixer, food processor, emersion blender, regular blender, icecream maker, etc. I wish I could have a grill but we live in an apartment, so I got the grill pan. I have 4 silpat mats - I love to bake.

              I want to cook anything and everything. It's hard when you register b/c you're supposed to build your kitchen when you've never been in an opportunity to afford the things you want or try them out for that matter. Plus, I wanted to buy pans that would be useful when we have a family.

              I thought the stock pot would be good for steaming shellfish and cooking corn. Also, for making large soup recipes (for which I have needed a pot that size).

              I think I'll stick with what I have, except maybe to switch the Staub and Le Creuset.

              1. re: Simpsongal1

                I would whack the knife sharpener.. I don't find they give me that enduring of an edge, and worry they take off to much metal. I send my knives out to a local service couple times a year, or take a few passes on a double-sided whetstone if I am looking for something to pass the time while watching Lost..

                Perhaps a smaller Dutch oven, if you are splurging.. a 7 qt is nice for larger groups and recipes, but then perhaps a 3-4 qt for other dishes or smaller eat-as-a-couple dishes. The Staub / LC debate isn't a big deal - both are nice ovens..

                1. re: grant.cook

                  Agreed, I LOVE having a few sizes of enameled pots. We have a 3.5 qt le creuset and a 6qt lodge, and both are really useful (though I think 7qt would be better.) We also have a little 2 quart one (actually for fondue) that is handy for warming up soup, etc. Love the finish, love how easily they clean up.

                  I think having an 8qt and 16qt stockpot makes total sense—as long as you're making stock you might as well be able to make a lot!

                  You might use a small saucepan, too—2 qt?

                  1. re: maggiej

                    Thank you for your suggestions. I'm definitely going to add a stainless 2 Qt. saucepan to my list, as well as another dutch oven. I'm going to go see the ovens in person and decide on the sizes (I'm leaning toward something around 4/5 and 7/8).

                    1. re: maggiej

                      It does seem that you're short on small- to mid size pots.
                      I use a 2.75 Le Creuset oval Dutch oven more frequently than a larger one. It works for about 2 to 3 pounds of meat or a small pot roast.
                      A small LC round Dutch oven, about 1 1/2 quarts, is perfect for a small amount of soup or stew or a rice pilaf.

                      Also some small saucepans. I use a 1 or 1 1/2 quart very often to boil a couple of eggs or make a sauce. That's the right size for heating a can of soup. (Don't kid yourself - we all end up doing it!) Or a 10 oz box of frozen veggie.
                      I've got a small 1 quart Calphalon Windsor pot that I'd fight for if you try to take it from me. A small bechamel?

                      The Windsor shape is excellent for a saucepan if you're going to add in that category. You can really blow it out with an expensive Mauviel which you will have for the rest of your life or buy good quality at many other price points.
                      The flared shape is great for allowing evaporation but also good for quick firing up the contents. I use mine almost daily. I think mine is 3 1/2 or 4 quarts.

                      Don't discount small pans. Bigger is NOT always better.

                    2. re: grant.cook

                      Hmm, I'll see if there's a sharpener (person) around here (I'm in the DC area, so I'm sure there is). I read that knives don't need to be sharpened too often, so maybe it's not worth the investment anyway (especially if the sharpener ruins the knives)

                      1. re: Simpsongal1

                        I love the Peugeot Pepper Mills that have adjustable grinds. They are one of my favorite items and I use them everyday!
                        I agree about the need for varying sizes of dutch ovens. I actually use the smaller sizes more frequently and they clean up so nicely! I also really like the enameled cast iron roasting dishes- I have aquired every one of the those listed in the link below this past year. You can put them on the stovetop too!


                        1. re: ral217

                          There is only one peppermill to own.. the Unicorn Magnum.. its not as pretty as one might hope for, but it grinds amazingly well..