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Wedding registry -- are these pieces sufficient?

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I'm currently in the process of making my wedding registry. Right now, I have:

All-Clad® Stainless Steel 11" Covered French Skillet
All-Clad® Stainless Steel 1 1/2-Quart Covered Saucepan
All-Clad® Stainless Steel 3-Quart Covered Saucier
All-Clad® Stainless Steel 4-Quart Saute Pan with Domed Lid
Calphalon Stainless Steel 8-Quart Multi-Pot 4-Piece Set
Le Creuset® 3 1/2-Quart Enameled Cast Iron Braiser
Le Creuset® 5.5-Quart Signature Round French Oven

Do you think this is a good combo? We don't use the frying pans we currently have much, so I didn't register for any All-Clad fry pans, I'm hoping the french skillet will work there.

I really wanted the All-Clad double boiler insert, but it doesn't fit in the 3qt saucier and I couldn't justify also getting the 4qt sauce pan to fit the double boiler.

Is there anything I'm overlooking? Thank you!

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  1. How about a roasting pan?

    4 Replies
    1. re: norcalmom

      Forgot to mention that -- we're registered for the Calphalon Contemporary Non-Stick Roaster to replace our crappy roaster we've been using.

      1. re: UberClaire

        This looks like a really great set up! I like that you chose the 4 qt saute, the 3 qt just doesn't have enough volume for a lot of uses. I might rethink the non-stick roaster. Non stick isn't likely to collect a good fond for deglazing on the stove top for gravy while the roasted meat rests. Unless you don't intend to make gravy?

        1. re: Cam14

          I agree with Cam. The nonstick roaster really limits the gravy making but we also found that even in a rack te non stick didn't roast the meat well at all.

          1. re: melpy

            +1

            You don't want a nonstick roaster if you ever want to make good gravy.

    2. That's a whole lotta cookware! But maybe you could also use a smaller non-stick skillet, 10" or even 8", for eggs and smaller and delicate jobs.

      1. Wow! My advice would be register for less and save the cash you get instead to buy things as you figure out what you use and need.

        I guess what I'm saying is, do you know what you will be making (generally speaking) in each of the pieces? If you're uncertain what you need them for, maybe you don't need them at all.

        But, I gotta ask, how do you not use the frying pans you have? I mean I could live with a kitchen that had nothing but a 12 inch fry pan, a Dutch oven, and a chef's knife.

        1. I would maybe add a 4qt saucepan in lieu of the 3 quart which is, imo, a more useful size and allows you to get the double boiler as well. You might add a 2 or 2.5qt saucepan if you frequently need two smaller pans (I do).

          Knives? Nobody seems to register for these and they are one of the most important parts of a kitchen.

          9 Replies
          1. re: zhenya00

            "Knives? Nobody seems to register for these and they are one of the most important parts of a kitchen."

            I couldn't agree more. Although, I stand by my fundamental belief that wedding registries are really quite tasteless when overdone. One should simply take advantage of any money anyone might be gracious enough to give and use it to buy things according to practical principles and experiences.

            I've got thirty plus years in front of a stove and some of life's lessons are best earned.

            1. re: MGZ

              Oh I agree (my wife and I were married in front of 10 people on a beach and dinner was prepared by friends). Of course we had no registry.

              On the other hand, theoretically spending other people's money is fun!

              1. re: zhenya00

                Well, you spend it either way, don't you?

              2. re: MGZ

                We registered for a Wusthof block and an additional Wusthof santoku.

              3. re: zhenya00

                "Knives? Nobody seems to register for these and they are one of the most important parts of a kitchen."

                In the US (and Britain?) it's considered unlucky to give a knife as a present. At least, that's what I've always heard. So I don't.

                1. re: AnneInMpls

                  Hmm, I've honestly never heard that before. I have received and given many knives over the years. (In the US)

                  1. re: zhenya00

                    In many cultures, knives are not to be gifted. As AnneInMpls stated, they are considered an offend to some.

                    1. re: zhenya00

                      Yes, you cannot give a knife as a gift - it's bad luck! To counter this, you put a nickel in the gift for each knife (if it is mailed) and ask the receiver to 'pay' you back with it! We have some knife collectors in our family and this is what we do, whether it is a pocket knife or a kitchen knife.

                      1. re: norcalmom

                        In our family the receiver has to pay with two pennies.

                2. I have a different opinion on registries. I like to be able to refer to a registry to get an idea of the couple's color and taste preferences. I like a large selection, in a big price range, particularly if it is a large wedding. It gives me options and ideas, whether I buy from the registry or not. For example, if I see a large array of cooking equipment, on the list, I may buy a cookbook or two for a wedding shower present, since I can tell that is a big interest for the couple. Also, I think if the couple wants china, crystal, and silver flatware, this is the to get it since it can be quite an investment. Personally I like to give these items as wedding gifts because I feel like they are special items, used at holidays and sentimental times and something that, hopefully they will always have. I prefer to give a gift rather than money, even though money may be more practical. I think it's tacky when couples ask for money in lieu of gifts.

                  3 Replies
                  1. re: norcalmom

                    It seems common to me, however, that couples who don't really cook much are the ones who register for the most cookware and gadgets. I always wonder if and when they will start cooking. I do agree about the fancy plates and forks though - they even work with takeout or having a Mother-in-Law over to prepare the fare.

                    1. re: MGZ

                      In this case, both my fiance and I cook every night. Two nights ago we had a roast and risotto and last night was roasted chicken and vegetables, if that eases your mind about registering for expensive cookware.

                      1. re: UberClaire

                        Hey, no sweat, I'm glad to hear that. Honestly since you are so new here and said you never use your frying pans, I made the mistake of making an assumption. Nonetheless, I do repeat my earlier thought. Decide what you want to cook in each piece and what other dishes you might plan on regularly cooking and what cookware you need for 'em. If you can look at any piece and say "this will be great for . . . .", than it's worth getting. If you can't, keep the cash and wait 'til you know.

                        It seems to me that, quite often, stores push young ladies into over-registering in order to make themselves money. I mean, honestly, not many "just married" couples "need" bone spoons for caviar.

                  2. We cook a lot -- it's our favorite thing to do together, so we're registering for mostly cookware/dining pieces. We tried to pick high quality stuff that should last a long time. I have a non-stick Kitchenaid cookware set that I've had since college graduation (don't want to even think of the amount of Teflon I must have ingested by now), and I chose the specific All-Clad pieces based on what we use most from that set.

                    In the Kitchenaid set, we use a 1qt saucepan, 3qt saucepan, and 3qt saute the most, so those three corresponding All-Clad pieces were a no brainer. I usually use the saute as a fry pan if needed, but registered for the skillet for smaller applications.

                    1. I registered for Wusthof Classics - a 13 piece set to replace our old, worn out knives and steak knives, and an additional santoku. I know Shun's are probably better but I read a lot of good reviews on Wusthof.

                      I really appreciate everyone's advice!

                      1. I've never used a saucier, but even before I read your second paragraph, I was saying to myself she needs the A-C 4 qt. saucepan. I have the 3 qt., and as the 4 qt. has the same footprint, I wish I'd bought the 4 qt.

                        I would probably choose it over the saucier, but again, I've never used a saucier, A-C or otherwise.

                        BTW, have you determined whether you like holding A-C by the handle when the pot is full? A lot of people don't.

                        1 Reply
                        1. re: Jay F

                          The 3 and the 4 quart saucepans are total workhorses of my kitchen. Both of them.

                          They'd be at the very top of my list.