S/S cookware input please
I have spent several hours searching this sight, taking notes, and following up on what I have read. I think I'm about ready to place an order for some cookware, but would appreciate some input from those of you who have more experience with the better (higher quality) cookware options.
I have not spent much money on cookware. I always figured it was disposable after a few years, and I'd just go buy whatever set happened to be near me at whatever chain store I happened to be in whilst the mood struck me. After a decade or better, I have accumulated a bunch of junk. I recently splurged a bit and bought my other half a Le Creuset sauce pan. She has several of their cast iron pieces, and really likes them, so I figured I'd buy her a nice pan. This has essentially ruined me. I now know why folks buy quality cookware. I then figured I'd just buy some more of the same LC stuff, but much to my dismay, their SS line is made in China. For various reasons I'd rather not get into, I would simply rather buy products that are not made in China, when it is practical to do that at any rate.
I really liked the look of the Demeyere stuff you see on the cooking channel. After checking into that stuff, and surviving the sticker shock, I then started looking at other cookware. I just can't fork over several thousand in cookware (and after I get everything we use, it will be a couple grand).
I like the idea of welded handles, but rivets are not a deal breaker. There are not many options for cookware with welded handles, sadly.
We tend to make large portions so that we can heat up 'left overs' during the week. We both work long hours, so that's just the way it is..... Having said that, I've come to appreciate drip free, or almost drip free pouring into a storage container. Funny how that was not an issue before, but now it is.
We do not have access to any stores to visit so that we can fondle the cookware. We live in a remote area. I have however handled some All Clad stuff and the one thing that I recall is just how much I hate the handles. I don't understand how they could even remotely consider them ergonomic. So All Clad is definitely not a contender.
I was then drawn to the SLT Industry 5 Demeyere line, but they don't seam to have very many options. I do like them though, at least by looking at them on the web.
I was also looking at the M'Cook line from Mauviel. A couple things that concern me with this line; 1) the handles look like they might be a bit uncomfortable. They look fairly thin and I'm wondering if they might bight into the palm??? 2) They look quite shiny and I can't help but wonder how difficult it would be difficult to keep them that way??
I also like the look of the SLT line of cookware, but they do not appear to have rolled edges. That pouring aspect again....
I think I've narrowed my choices down to the M'Cook stuff or the Demeyere line SLT sells. I may end up buying a few of the Atlantis line to augment, but then I'd have some shiny with some brushed. Not a big deal, but nonetheless, something to consider.
I have a budget of $1000 US to get a head start on this project of wholesaly cookware replacement. I'll buy more as we figure out what we want. I want to buy good quality stuff that will last a decade or better.
We use saucepans, so I'll buy a couple of those.
We use large saute pans quite a bit, so a couple of those will be needed.
We tend to use large stock pots for boiling pasta, potatoes, making soups, ect.
We don't fry much of anything, but occasionally we will use a 12" fry pan. Sometimes I'll cook an egg. But generally speaking, I do not allow any fried foods.
I might also add that my partner (not sure what to call a 8 year live in girlfriend) did spend a year at a cordon blue school in the UK, so there does not seam to be enough cookware on the planet for her to use when she makes a meal for guests. We have two cabinets and a hanging pot rack loaded with the stuff and she'll use most of it before the night's over.
Thanks in advance for any words of wisdom....
An interesting post.
Since your girlfriend has the formal cooking experience, I'd suggest ( my wife will love this when she wakes up ) you simply gift her the cash and let her decde what she needs.
With that kind of investment, she can purchase sets, or individual pieces from a variety of manufacturers.
As you requested opinions, after many decades of cooking and collecting cookware, we are partial to Rösle multi-layer stainless, surgical grade. Not inexpensive but you can beat them to death, bake, saute, steam, and even use it on the BBQ, and they do not change. The pots and pans hold their shine, and despite my dropping a pot and a pan lid on our granite floor, they remain intact and invincible. Clean by hand or in the dishwasher, the choice is yours.
You can buy individual pieces, or sets online from Germany, such as those in the attachments.
There is a Helsinki line ( glass lid ), the Multiply or multi-layer line (all metal), and the Teknika line ( full alu layer throughout ). We have a mix of Multiply and Teknika. The Brater or oval roasting pan includes a stainless steaming rack insert, and we use this more than any of the pans. Attached is the EBAY.DE specific link.
Even adding box shipping of multi-set units ( 30 Euros shipping ) both of you are still ahead. Then you can start on a good collection of 200 or so good kitchen knives.
specifically states that the iron pan is made in Germany
Rosle Iron fry pans have been redesigned and now comes with a higher rim. Manufactured in Germany.
11" ss pan's origin is not revealed
It seems as though Rosle is moving all manufacturing over to China.
To be honest I never paid attention to the origin of my tools until some customers started asking about the country of manufacture. My friend’s can opener is made in Germany whereas mine is made in China, I compared both and saw no difference whatsoever. However my curiosity did not end there, thus I started inquiring to Rosle headquarters about this situation; well … they are moving their entire factory to China and they have been doing it little by little; they also have assured that quality won’t be affected since they have appointed engineers and managers to Chinese factories, quality control is not a concern for Rosle.
I don't know if you're interested in hard-anodized cookware, but I've had mine (Calphalon pans, roaster, pots) for over twenty years and they are still the best pans I own. Some of the pans have become so well-seasoned through use that they are virtually non-stick. They're not bright and shiny like ss, but they are workhorses.
Calphalon has brought back their Commercial Hard-Anodized Cookware. I think that they're charging a fair price. And, yes, they are made in USA.
I've never been a fan of the coated non-stick pans. From noxious gasses to peeling to not being able to use them in an oven, all negatives that I can do without. As I mentioned, I'm very happy with the Calphalon anodized and, believe it or not, copper-bottomed Revere. I still use my mom's 50+years Revere pots. The copper is still there and they serve their purpose, well.