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Filling in my Cookware Collection

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I've decided to finally bite the bullet and fill in my cookware collection and I think I need a little guidance. I want a lot of stuff but I'm not sure what the most effective way to pair pieces would be.

What I have now is mostly All-Clad and consists of stockpots, sauce pans and a saucier. I've also got a 12" Cuisanart saute pan that I really want to replace. I like the size and shape of it - it has loops instead of a handle which makes it easy to manuever - but I hate the material ( it doesn't heat evenly). I'd like to not only replace this thing, but also expand my cookware collection a bit. The issue I'm having is picking pieces. It's seems I am both greedy and neurotic, a terrible combination.

The 6qt AC buffet casserole seems like a good choice in terms of size and shape to replace my Cuisanart, but I'm waffling over smaller sized "every day" pans, braisers, and dutch ovens. I think the 3qt saute pan is the right piece for every day stove-top use, but for braising the handle seems like it would be a pain in the oven so I am unsure. My thoughts are:
1) Buy the 4q sauteuse instead of the saute pan for combination stovetop/braising, although the
sides seem a little high for a saute pan (3.25in)
2) Get the saute pan and just buy a domed lid for my existing 6 qt stock pot and pretend it's a
braiser (it would be about the same dimensions as the actual French braiser AC sells).
3) Skip the idea of a sauteuse and a domed lid, and just go straight for a true Dutch Oven and
braise in that. My only catch here is that I was looking at Staub Dutch Ovens. Is having an AC
and a Staub Dutch Oven overkill?

All of you experienced cooks - what is the best combination of cookware here? How ridiculous am I (I won't even address my additional fixation with the Staub Coq au Vin)?

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  1. Aloha, ChicagoCooker:

    With respect, you are making this too complicated. I recommend you swallow hard, buy the "Spacier Saute" at http://organic-cookware.com/ , cook in it for awhile. Then re-evaluate whatever else you might need.

    Aloha,
    Kaleo

    1 Reply
    1. re: kaleokahu

      You're right, I'm over the edge. I do like the size of the saute pan in that link, although I'm not a fan of the look of copper.

    2. If I were you, since you already have a usable sauté, I would buy a real Dutch oven. You can semi-fake it with your plan but the results will NOT be the same. I would expand my capabilities with a true DO and replace the sauté later unless it is a pan you use constantly and you really don't like it.

      3 Replies
      1. re: LovinSpoonful

        I've become a real Dutch Oven fan, so I tend to agree, I don't know how I'd cook without one at this point. The other thing I really like is my Staub braiser, this is great for things that don't get a lot of liquid, start on the stove top and finish in the oven. My only complaint is I wish I had the larger size. The shorter sides are great for allowing you to turn the ingredients while on the stove top.

        1. re: LovinSpoonful

          This is probably the practical way to do it (I really do dislike the saute pan though). I am eyeballing the Staub 8 qt round Cocotte; the size and shape seem to be the most versatile for my needs. I think I need to go fondle cookware in Sur La Table . . .

          1. re: LovinSpoonful

            Hi, LovinSpoonful:

            How do we know the OP's 6Q stockpot isn't a DO in sheep's clothing? The 5506, 6506 and the 7506 all look like DOs to me.

            Kaleo

          2. You might want to wait till next month if your eyeing up any All Clad there Stainless line will be getting marked down in price, since there are going to start there transition into there new stainless line in a few months.

            22 Replies
            1. re: RudysEquipment_Supplies

              What is getting marked down and where? What new line?

              1. re: RudysEquipment_Supplies

                I noticed the stainless prices have been going down. Are they going to phase it out completely in favor of the new d5 line?

                1. re: ChicagoCooker

                  No they are not going to phase it out.

                2. re: RudysEquipment_Supplies

                  Hi, Rudy:

                  Is there any reason to believe tomorrow's "new" will be any better than today's?

                  Kaleo

                  1. re: kaleokahu

                    Only major differences besides packaging will be lids made in USA again and different handles and larger loop handles.They wont begin shipping that until July 15th. All clad will be sooo far behind after they stop shipping old stainless items last day 4/30.

                    1. re: RudysEquipment_Supplies

                      You're referring to the D5?

                      1. re: olympia

                        No standard Stainless series.I dont think it will be anybetter just a update of the cookware. I guess to give it a new marketing push?

                        1. re: RudysEquipment_Supplies

                          Thanks. So the tri-ply will have the same features of the D5? Do you know if the new style will feature the rolled rims?

                          1. re: olympia

                            I didnt make it to the housewares show earlier in the month to see them, but I think there only changing handles and lids and adding internal measurment markings along with ID markings on the bottom.Here is one page from my power point.

                             
                            1. re: RudysEquipment_Supplies

                              Thanks for posting that! Do you happen to have any other photos? The picture is a bit blurry and looks kind of like the old style (but it's a little hard to read on my computer).

                              1. re: olympia

                                I couldn't really tell by the original photo either I think it was the old stuff just thrown on there. I will see if I have any pics tomorrow from work.

                                1. re: RudysEquipment_Supplies

                                  You're awesome - thank you! Do you know if the prices on the old will be dropping crazily? How about the new styling - will it be much more expensive?

                                  My own collection is mostly the D5 but my strong preference is because of the details rather than the 5 layers. Thanks again for all the great info!

                              2. re: RudysEquipment_Supplies

                                That looks like a description of the new stainless d5 that only Williams Sonoma is selling now. I wonder if it is the same thing . . .

                                1. re: ChicagoCooker

                                  They are keeping D5 seperat right now as an exclusive to WS(I hate, WS is in bed with Allclad) They are keeping stainless too just changing it a bit.
                                  Prices to give you an idea of the drop:
                                  2 Qt Sauce pan $120
                                  3 Qt Sauce pan $136
                                  4 Qt Sauce pan $156
                                  3 Qt Sauce pan w/loop $140
                                  4 Qt Sauce pan w/loop $168
                                  When the new stuff comes out there will be a price increase(Of Course)

                                  1. re: RudysEquipment_Supplies

                                    Ugh. I liked the idea of D5, too. I refuse to buy things from WS and give them the satisfaction of taking my hard-earned money.

                                2. re: RudysEquipment_Supplies

                                  Is "handcrafted" a weasel word, i.e., *handcrafted* in USA, but *made* in China?

                          2. re: RudysEquipment_Supplies

                            Hi, Rudy:

                            All US-made again? Good for them.

                            Seems like it took them awhile to get the message that the handles sucked.

                            Kaleo

                            1. re: kaleokahu

                              well actually the lids will be made USA made the handles will still be casted in China. Also price drop is supposed to go in effect 4/1

                            2. re: RudysEquipment_Supplies

                              Can I get a replacement lid for the POS I got with my 8 qt. stockpot?

                              1. re: Jay F

                                Was this from cookwarenmore.com? If so, I'd definitely tel them I want a replacement. Sorry if I'm confused. If it wasn't you there was just a post about this!

                                1. re: olympia

                                  Different person. Different lid.

                                  Mine's not deformed. It just bubbles up while what's inside boils or braises, because it's so light.

                                  1. re: Jay F

                                    Sorry, too much chowhound for me!

                                    That's an annoying issue, for sure.

                        2. I'd replace the saute pan with an enameled cast iron brasier. I have both the 3 1/2 QT and the 5 QT Le Creuset brasiers and love them both. I'd also get a true dutch oven, maybe the 7 1/4 QT round. The two pans are not interchangeable IMO.

                          1 Reply
                          1. re: rasputina

                            In a perfect world, complete with money trees, I'd get an all clad 4 or 6 qt saute depending on how many you cook for. I'd also heartily recommend the 5 qt braiser and 7.25 qt Dutch oven by le creuset. I've got these in particular but I'm sure staub does comparable pieces. They all serve different functions.