Pots and fucking pans

Hecouldgoalltheway

Hecouldgoalltheway

Your mom's favorite shit poster
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Minuteman
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Jul 11, 2009
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West TN
#1
My wife is scouring the internet for a new set of pots and pans after the last $1,000+ dollar set of miracle "lasts forever, nothing will ever stick, they will add 30 points to your credit score overnight etc." Pans that we bought a few years ago have begun to deteriorate.

Help me fellas, where do we spend the money on pans that will perform and last. I don't want anything with Teflon or other shit that is slowly poisoning you, but I already have a closet full of cast iron, and each time you use them, the cleaning process is long and tedious. Looking for every day pots and pans for general cooking. Anybody have any advice?
 
#3
I've been using All-Clad D3 stainless steel pans for many years.

There is a learning curve for stuff like eggs, fish, or anything else that likes to stick, but once you figure it out you can cook anything with them and they will last several lifetimes.
 
#4
Vollrath... get the stainless, not the aluminum if you dont want teflon. If you want a teflon pan then get an aluminum because they are way cheaper and in a year or 2 when the teflon is fucked you just toss it and get a new one.


Webstaurant.com is usually a decent place to buy from.
 
#5
For making soup I use my kitchen craft. For steaks, chops, burgers outside of grilling season I use thrift store bought cast iron. Find some youtube videos on restoring cast iron, then get some old cast iron and go to work.

Or if the budget for a single frying pan is 400+ just get a Smithy.

I've never found a solid old cast iron Dutch oven. But you can get a Lodge or a Le Cruset new that work ok.
 
#6
How are you cleaning your cast iron pots and pans?
If it's seasoned right clean up can be as simple as washing with hot tap water and dish cloth followed by wiping it dry.
Any long soaking in detergent or use of scouring pads or other harsh methods will strip the seasoning causing foods to stick and make clean up laborious.
 
#7
Yeah, I love cast iron, and I'd say I'm proficient with the process, but it's too much effort every time my 5 year old wants 2 eggs that she probably won't eat anyways.
 
#8
Ruffoni copper pots.

Used some HexClad at a friends house recently and pretty impressive. Don’t know enough about them to recommend them but worth looking into. They researched them apparently.

 
#9
I've got tons of it. I use it for meat and the Dutch oven for roasts and whatnot pretty regular. I have a 5 year old and a grandson, and bla bla bla. I want some stuff that heats quick and cleans easy for every day stuff.

The all clad recommendations might be perfect. Their black Friday pricing is aggressive..
 
#11
I've got anodized Calphalon that is about 25 years old and they still rock. You want that thickness for heat distribution and non-warping, with all-metal handles so you can stick 'em in the oven. Never get the teflon coated. All-Clad is also great, for similar reasons. You need to season them, similar to cast-iron and never wash them, so they don't stick. As @ken226 mentions, you get the hang of how to cook without sticking. Part of the trick is to heat the pan hot first, then add some oil and shortly after, add the food.
 
#12
On the cast iron subject-someone mentioned getting it cleaned and seasoned properly and I agree. I had grown to hate cast iron, but my wife mixed up a lye solution and dunked them in that for a few hours. Presto! We had brand new cast iron! They are my go to now for many things. I do agree that they are heavy and can take a few extra minutes to heat, but cleaning them is super easy
 
#17
Stainless steel pots from large soup and noodle sized to single serve fast-heats have always worked well for me. They are VERY durable. Also, try not to use corrosive degreasers and heavy duty cleaners on them too much. For regular cleaning, 10-20 minute soak in warm water and soap, then regular sponge-scrub combo. If something gets accidentally burned, 30 min soak in same solution, then careful prying with a standard utility razor blade at an almost flat angle peels em right off. Just be careful handling the small blade under the water.
 
#21
LeCreuset, the benefits & long life of cast iron with an enamel coating for stick free easy cleanup; friends have some and they’re awesome but not for poors lol….I don’t have any 😂 so only second-hand experience! Best of luck out there, I see great options these days without all the bs coatings, including the Smithy that was already mentioned
 
#22
That’s the thing, it’s definitely an investment but it’s a lifetime investment. We’ve collected Ruffoni over the years from eBay. It’s stood the test of time. If you’ve ever worked in a professional restaurant you find what works. There’s no Teflon or bullshit. Stainless, cast iron and copper pots. All-Clad is excellent as well.
 
#23
If you can find a dealer, get some SaladMaster pots.
I inherited a set from my mom that she bought in the early 60s and they are still going strong after daily use.
They are much like All-clad but heavier and more comfortable handles.
Not cheap though and a lifetime warranty.
 
#24
Vintage cast iron skillets . A vintage thick aluminum griddle that came with an old stove. I think mine says GENERAL ELECTRIC on it. Fits nicely over my Jenn aire gas burners. Vintage thick aluminum round dutch ovens and lids. Same for any sauce pans and lids. Newer stainless steel stockpots . Have to go to Goodwill or the thrift stores for high quality at a good price.
 
#25
I’m not knowledgeable about the newfangled cook ware. We have plenty of cast iron and carbon steel that we use daily for skillets, Revere Ware stainless pots and a J. A. Henkel non-stick skillet that is very heavy aluminum that we have babied since our wedding many moons ago. Good quality lasts with care.
 
#27
Then your pan isn’t seasoned properly. I battled mine for a while until I figured out how to season them. Now clean up is just as fast as any other pan. Season every couple of months or so. Cast iron does require more maintenance but I would put up with it and pocket the $1k.

My every day skillet is a 110 year old 8” Wagner handed down from my great grandmother. Part of the reason I was determined to figure out cast iron….
 
#28
AllClad stainless pots and pans are the way. I'd also buy either a Lodge (or vintage cast iron off Ebay) cast iron or Matfer carbon steel skillet for searing and high heat jobs.

I own one teflon pan for eggs and other delicate work where you really need a nonstick surface. I use silicon and wooden utensils to not scratch up the surface and throw it away the moment it even looks like the surface is wearing out. If your afraid of teflon or just like to beat the shit out of your cookware then skip the teflon and buy a ceramic non-stick pan.
 
#29

I can't begin to illustrate how happy I've been with these (relatively) inexpensive pots/pans sets. I bought the first set on a whim about 2 years ago and have purchased it two more times to give as gifts. They're easily the "bee's knees" and the best pots/pans I've ever owned but as they say, your results may vary. But for... $300 or so, it's a safe gamble. They aren't your typical 'teflon' coated pans, they're pretty damn heavy, approaching cast iron weight, but goodness gracious, the best pans & pots I've ever owned at least and still recommend them as punching well above their price point. Good luck in your hunt either way.

-LD
 
#31
if cast iron is too heavy for every day use

consider real cheap "black iron" (what the ex chef that told me about it called it) pots'n'pans from a catering supply company - the stuff that commercial kitchens use. still iron, seasons and becomes non stick just like real cast iron, but is much thinner and lighter than quality cast iron, and is cheap enough to consider disposable - so you wont cry if you burn something to it or if some twit puts it in the dishwasher.


like this https://www.wholesalecateringsupplies.com.au/black-steel-fry-pan-8-200mm
only twenty pretend aussie dollars - so guessing you can get similar for around ten bucks
 
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#37
I have my grandmother's Guardian and Century, maybe CopCo, I need to go look, thick aluminum pots and pans and her Griswold Dutch ovens and skillets packed away until I finish my retirement home. I need to find someone who knows how to restore these aluminum pots and pans and maybe media blast the exterior stains off of all of them.

My grandmother used nothing but rendered lard to cook with, even if it didn't call for it, she never used high heat and she cooked low and slow, even bacon and eggs. My grandparents were young teens during the depression, things had to last and meals were no exception. I remember eating from the same pot of beans or dumplings for several days before they were gone. Her cast iron and pots and pans have smoke, stains on the bottom but are surprisingly very nice inside.
That said, I have a set of Calphalon stainless dnon-teflon from at or over 20yrs ago that I am the only person who has used them. Low heat with soft spatulas and wooden spoons and I will say, they look amazing other than they look aged. I have only used high smoke oils and snow cap lard in these with no issues.

My wife before she passed away tried several sets of those "non-stick" pans and they didn't last because she used to much heat to fast and cheap cooking oils or sprays. I kept them for the kids, but they are nothing special, enameled cast iron, some type of non-stick clad that in reality, everything sticks.

You can find vintage sets from restoration businesses, they are not cheap, but they will last. I bought a no8 Griswold Dutch oven from one online to match the 2 bigger ones my grandmother had, it cost me about $200 shipped.

New manufactured cast iron/high carbon steel, like Smithey or Fredericksburg would be my choices if I had to start from scratch. Smithey has a cast iron/high carbon steel pots, pans, skillets and dutch set that has pretty much anything you would need for about $2400 every day. The stuff will outlast you and your kids and it's not much more money than restored vintage cast.
 
#38
Well...marketing hype aside... black iron and carbon steel are different.

I dont think your bacon will notice, but generally, iron is upawrds of 2-3% carbon... steel is generally alloyed with carbon content falling to less than 1%...
1095 carbon steel(like your trusty kabar) is .95% carbon....hence the "95" in 1095....same as 1080, 1085, etc.

Steels like 1018, a36, or a500 are low carbon..as in .3% or less.... mild steel.

Im sure you could make a skillet out of 1095 or other high carbon steels but my bet is that they are stamped mild steel and low carbon.

Shred
 
#39

It's much easier than that.

First, go to the dollar store and find a cheap, flat tipped all metal spatula.

When you're done cooking and have some stuff that sticks, add 8-20 oz of water to the still hot pan.
Turn the heat back on to a light simmer. Let it simmer for a couple of minutes and the cover it with the heat off.
Go eat dinner.
Come back and scrape the pan with the flat spatula.
Everything should come right off.
If not, you can find all stainless brillo pads. Use them to get the other crap off while you run it under hot water.

Bam, done.
I dry my cast iron on the stove top with some heat. If you have some bacon grease, give it a little wipe while it's still hot.
Done. Done.


Rinse the food particles out of the brillo.
 
#40
I don’t dry my cast iron with a towel either, I put in the oven and let it bake dry. After that I rub extra virgin olive oil on it, and get it hot again. Wipe off the excess, and store it
 
#42
Important note about cast iron and all-clad. If you, or someone in your house (my wife), is not willing to treat them right, then they’re not worth the money. I bought a full set of all-clad D5 when I went with an induction stove top to replace some of the other stuff we had. She promptly proved that she can fuck them up just like she can my cast iron.

To the OP, if cast is not for you the stainless is not either. Hexclad is looking good and is something I’m looking at.

This is not meant to be negative, to her cooking is a chore, to me it’s a pleasure.
 
#43
Flea markets, estate sales and classifieds….

Buy cast iron… it’s all I use except for a few older corningware pots. And one “Gotham” pan I got from a tent at the state fair called “as seen on TV.” My 10 year old one is still working fine. But I bought another last year that is still in the wrapper… because it is great for eggs.

Cast iron is cheap, lasts forever, easy to clean and cooks great.

Don’t buy new stuff. It is all garbage. Buy well used stuff… clean, season and put to work!!!

Sirhr
 
#45

Gotham steel pan!



It’s what I do eggs and a few things that don’t go perfect in cast iron (fried eggs, delicate veggies, garlic sauteed, etc). Under $20z

Use a shot of Pam and nothing sticks. It’s my go to pan for fast and no Sticky.

Everything else is in cast iron or a few antique cooper pieces I collected. Or old corningware

Cheers! Sirhr
 
#48
I use Commercial grade thick anodized Calphalon and cast iron. I found the complete set of commercial grade anodized Caphalon BNIB in the Goodwill store 15 years ago and paid 50 bucks for the entire set. Best damned deal I have came across. :D
Cast Iron is still my favorite though but you need to preheat them first up to temperature before using which rat racer people have no patience for since they know no simple life!
 
#49
I think its funny a lot of the stuff people are suggesting in this thread, in their advertising is stuff like "restaurant quality" and stuff like that... Aint no restaurant got probably any of these pans in them. I would guess 95%+ of restaurants run Volrath and Lincoln Wear-Ever(which Volrath owns) pots and pans with maybe a sprinkling of other stuff thrown in thats made from copper, which I dont think Volrath does. They arent "nice", they are utilitarian. Most people in their house want stuff that looks nice and cooks well. I want stuff that cooks well and lasts a long time. My Lincoln Wear-Ever stuff has got to be 25 years old now and still looks great, but its aluminum as I dont think Volrath/Lincoln was doing stainless years ago and I wouldnt personally buy aluminum today unless for a teflon coated pan.
 
#50
My dad collected vintage cast iron cook ware for years.
He always kept an eye out for Griswold and Wagner stuff but wouldn't turn down a no name item if it was made in U.S.A. and was a good smooth casting. He had a shed full.
I inherited his collection when he died. I gave away certain pieces that I had more than one of to close friends but there's still a ton of out in the shed.
A good bit of it is still in need of restoration but I have nice assortment in the house for everyday use.


Lightweight stamped sheet metal skillets like mentioned earlier in the thread:


12 qt stew pot that mostly gets used as a deep fryer along side my great grand ma's stew pot from back in the days of wood stoves:
and a few odd pans that mostly just hang around for decoration:
 
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