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Pots and fucking pans
- Thread starter Hecouldgoalltheway
- Start date
Some cast. A few Pieces used more than others! Wok gets a ton Of use.
I actually have very little money in most of my cast-iron because I have a $10 rule which is I won’t pay more than 10 bucks for a piece of cast-iron. But if you work, the flea markets and garage sales, you can score big. My huge Dutch oven did cost me 25 bucks. I splurged.
But been buying this stuff up for 25 years or more and love it.
The little pot on my stove is for deep frying. Time to toss the oil after Thanksgiving.
I made the pot hangers myself out of angle iron and let them sit out in the snow for a winter to rust. Then just hung them up.
Here is a 10 year old Gotham steel pan. The one hanging up I’ve never used because it’s my back up pan in case they stop making them.
Here’s eggs in said 10-year-old Gotham steel pan. Along with today’s bacon for breakfast.
Last someone mentioned the importance of a good spatula and you can’t go wrong with that. I got tired of crappy store-bought spatulas and made that in the shop in about an hour. It’s mild steel scrap riveted together. It’ll outlast my cast-iron!
I am an absolute cheapskate when it comes to pots and pans, but will spend stupid money on kitchen knives!
Cheers!
I actually have very little money in most of my cast-iron because I have a $10 rule which is I won’t pay more than 10 bucks for a piece of cast-iron. But if you work, the flea markets and garage sales, you can score big. My huge Dutch oven did cost me 25 bucks. I splurged.
But been buying this stuff up for 25 years or more and love it.
The little pot on my stove is for deep frying. Time to toss the oil after Thanksgiving.
I made the pot hangers myself out of angle iron and let them sit out in the snow for a winter to rust. Then just hung them up.
Here is a 10 year old Gotham steel pan. The one hanging up I’ve never used because it’s my back up pan in case they stop making them.
Here’s eggs in said 10-year-old Gotham steel pan. Along with today’s bacon for breakfast.
Last someone mentioned the importance of a good spatula and you can’t go wrong with that. I got tired of crappy store-bought spatulas and made that in the shop in about an hour. It’s mild steel scrap riveted together. It’ll outlast my cast-iron!
I am an absolute cheapskate when it comes to pots and pans, but will spend stupid money on kitchen knives!
Cheers!
The more use cast gets the easier it gets to clean. Using those gimmick miracle pans reduce the amount of time the cast is used so it's not getting a good season.
I use cast iron with lard or tallow, butter, sometimes avocado oil if I'm doing a quick fried rice. Don't use vegetable oils or imitation lards. They are poisoning your body for one, but a friend of mine that used vegetable oil on his cast had issues with seasoning until he shaped the F out of it and re seasoned with some lard. Slicker n shit now.
my egg pan after breakfast
My egg pan after being wiped out with just a paper towel
And, when I started using lard and butter, I dropped 30lbs so fast people thought I had cancer or something, and my blood pressure also dropped closer to normal levels.
I use cast iron with lard or tallow, butter, sometimes avocado oil if I'm doing a quick fried rice. Don't use vegetable oils or imitation lards. They are poisoning your body for one, but a friend of mine that used vegetable oil on his cast had issues with seasoning until he shaped the F out of it and re seasoned with some lard. Slicker n shit now.
my egg pan after breakfast
My egg pan after being wiped out with just a paper towel
And, when I started using lard and butter, I dropped 30lbs so fast people thought I had cancer or something, and my blood pressure also dropped closer to normal levels.
The latest trendy thing is that antique corning ware has become really collectible. With some old patterns and pieces selling for hundreds of dollars online. And it’s all over the place at Garage sales and flea markets and no one has a clue what they have. Most of the time you can buy a corn pot at a garage sale for a dollar and they are absolutely amazing for pasta soup and other stuff that you slow cook in the oven.
i hadn’t seen that the Corning Ware was the newest thing. I have a few pc that were my grandmothers and my mom has several.
Hope they keep going up and I’ll trade mine for quality cast iron or Magnalite
Thread save, even more fun when the wind blows
All-Clad. Every year they hold a massive sale located at the county fairgrounds. You would not believe how many people attend. You literally have to take a number to get into the exhibition halls. I'm not kidding when I say that the time between getting a number and actually gaining admittance allows for enough time to go out and get breakfast at nearby restaurants.
Exactly. My mom’s old Griswold is well seasoned and cleans up easily. Here’s a wild turkey breast i sous vide then seared yesterday.
The Ultimate Guide to Collecting Vintage CorningWare: 15 Most Valuable Patterns and Pieces - History Tools
Search through your grandparents’ kitchen cupboards, or rummage through a vintage jumble sale and you have a great chance of finding some vintage CorningWare which could be worth hundreds or even thousands of dollars! CorningWare
www.historytools.org
Holy crap…. I had no idea this stuff was this valuable!!’
Sirhr
Your collection on the stoves looks like mine.
You just hit the key on cast iron: smooth casting. Anything else is misery, at least initially.
Lodge Cast Iron
www.lodgecastiron.com
Home
We make affordable, heirloom-quality cookware that anyone, anywhere can use. From cast iron skillets to carbon steel pans and enameled Dutch ovens, choose Lodge. Your kitchen deserves it.
There isn't one type of pan that works for all applications.
All-Clad lasts forever. I have All-Clad pans that are 35 years old. They are the most durable pans made. If one fails, they will replace it.
Ruffoni for copper but you don't need many as they have specialized uses.
Good heavy-cast pans are also necessary for certain things. I have no name cast pans and enameled cast made by Le Creuset and Staub that are very old and never wear out.
All-Clad lasts forever. I have All-Clad pans that are 35 years old. They are the most durable pans made. If one fails, they will replace it.
Ruffoni for copper but you don't need many as they have specialized uses.
Good heavy-cast pans are also necessary for certain things. I have no name cast pans and enameled cast made by Le Creuset and Staub that are very old and never wear out.
All-Clad D5 stainless, which are on sale right now. They'll last forever, look good and perform good.
Le Creuset if you like how cast iron cooks but is easier to clean with the enameled finish. Do not use metal tools, wood and silicon only. They're pricey but will last a lifetime if you take care of the finish. My mom's pieces are probably 4 decades old. I have an oval Dutch Oven that I love for braising and making big stews. Their website has a couple curated sets on sale.
If you're flush with cash, Mauviel copper pots and pans are fantastic. Copper is a better conductor than stainless or aluminum and reacts more quickly to changes in heat input and heats more uniformly. And they're gorgeous. They're also on sale right now.
Hestan is supposed to be really nice, with a nanobond non-stick coating that allegedly doesn't chip, scratch or peel like Teflon. But I don't have any experience with them.
With stainless steel cookware, you can get them nearly non-stick if you cut an onion, dip it in olive oil and rub it over the cooking surface while the pan is on medium heat.
Le Creuset if you like how cast iron cooks but is easier to clean with the enameled finish. Do not use metal tools, wood and silicon only. They're pricey but will last a lifetime if you take care of the finish. My mom's pieces are probably 4 decades old. I have an oval Dutch Oven that I love for braising and making big stews. Their website has a couple curated sets on sale.
If you're flush with cash, Mauviel copper pots and pans are fantastic. Copper is a better conductor than stainless or aluminum and reacts more quickly to changes in heat input and heats more uniformly. And they're gorgeous. They're also on sale right now.
Hestan is supposed to be really nice, with a nanobond non-stick coating that allegedly doesn't chip, scratch or peel like Teflon. But I don't have any experience with them.
With stainless steel cookware, you can get them nearly non-stick if you cut an onion, dip it in olive oil and rub it over the cooking surface while the pan is on medium heat.
New product. Made in USA. Just bought yesterday. Handle is removable.
The Smarter Scrubber
The Smarter Scrubber is more than a grill brush; it’s a statement about the return of American craftsmanship. Inspired by a commitment to rebuild U.S. manufacturing
www.jjgeorgestore.com
HEXCLAD is awesome, had it for years and it does what it says for sure, nice steaks, eggs etc, anything, durable and worth the coin.
We’ve got a stainless set from Calphalon but don’t use it very frequently. The stuff that gets used the most is an enamel lined cast iron Le Creuset Dutch oven and a Lodge cast iron skillet. Cast iron doesn’t take any longer to clean if you prep it properly and is much safer than any disgusting teflon lined pan
All-Clad.
They'll last forever if you don't abuse them. It's a little learning curve to learn how to properly cook and clean them, but honestly it's an incredibly easy one.
Being black Friday, there is decent deals around on them. D3 is a better price than D5, and fiscally makes more sense for most people.
I usually avoid sets and assemble items I would actually use one by one. The 12" D5 fry pan with lid is on sale at a few places for ~$129 right now. Costco sells the 8 & 10" fry pans as a combo for a decent price.
I'm not convinced that stock pots have to be stainless steel - you can save money here.
Here is where All-Clad sells their factory seconds, you can get some awesome deals here: https://homeandcooksales.com/
They'll last forever if you don't abuse them. It's a little learning curve to learn how to properly cook and clean them, but honestly it's an incredibly easy one.
Being black Friday, there is decent deals around on them. D3 is a better price than D5, and fiscally makes more sense for most people.
I usually avoid sets and assemble items I would actually use one by one. The 12" D5 fry pan with lid is on sale at a few places for ~$129 right now. Costco sells the 8 & 10" fry pans as a combo for a decent price.
I'm not convinced that stock pots have to be stainless steel - you can save money here.
Here is where All-Clad sells their factory seconds, you can get some awesome deals here: https://homeandcooksales.com/
Lodge Cast Iron
Home
We make affordable, heirloom-quality cookware that anyone, anywhere can use. From cast iron skillets to carbon steel pans and enameled Dutch ovens, choose Lodge. Your kitchen deserves it.
Modern Lodge is garbage. Most cast iron made after about 1990 is shit. Buy the old stuff and it will last lifetimes. Much of mine is from the ‘30’s and ‘40’s. Stuff people were literally throwing away. I can’t tell you how many pans I got for 50 cents or a dollar.
Better than the crap at Cabelas or camping stores.
Flea markets and garage sales… it’s out there by the literal ton!!!
Sirhr
$69 for a pot that is a dollar at any garage sales…
Agreed, stupid people are paying stupid $$$ to be trendy.
Just pointing out that there is stupid $$$ being thrown at user pots that you can equip a kitchen with for <$20 for a whole set!!!
Sirhr
And that dude is the Subaru Forrester of cooking…
Sirhr
Not to be repetitive but All Clad and score one for the Frogs with Le Creuset. If you buy either one make sure it’s Made in the USA (for All Clad) and Made in France (Le Creuset). Both have lines made “offshore” and they suck. The All Clad pots are great for stews and Italian Gravy and meatballs. The Le Creuset pans do everything from steaks to fried chicken cutlet and just about anything that needs braising. They clean up fast and nothing sticks to those little bastards. YMMV.
All-Clad Copper Core pans and pots
Well worth the money
Sign up for their outlet and get good deals on ones with torn boxes or a mark or two on them.
Get them direct don't bother with eBay
Well worth the money
Sign up for their outlet and get good deals on ones with torn boxes or a mark or two on them.
Get them direct don't bother with eBay
I cook eggs every morning (well except Fast Sunday) in a cast iron pan.
Unless I do something really wrong, the clean up is simply wiping it down with a paper towel and calling it good.
Eggs in a stainless steel pan honestly isn't too hard at all either.
Eh, not really.
Sure, maybe some of the newly designed stuff may be a little thinner or something but a #10 skillet is a #10 skillet. I’ve had one on my stove through a few moves and 15 years and there’s no reason it won’t be passed to my grandkids
There’s also some gootube videos comparing some original pieces to an updated design that show the new piece has some improvements.
I understand the sentiment but just because something is old or new doesn’t necessarily mean anything
Ive always heard when the Pots and Pans are trashed, time for a new wife!
I tried running this one off for a good decade or more. She had more resolve than I did, so I guess I'm stuck with her. 24 years this year, so I'll let this slide once.
Cast iron, treated and used properly, is the first way to go.
Secondly, "name brand" pots/pans are a joke. Go to a commercial kitchen supplier, and purchase the WELDED, not riveted stainless cookware.
In our view, anything else is a gimmick or a crutch. It's all in the cooking, and cleaning.
Secondly, "name brand" pots/pans are a joke. Go to a commercial kitchen supplier, and purchase the WELDED, not riveted stainless cookware.
In our view, anything else is a gimmick or a crutch. It's all in the cooking, and cleaning.
Fuvk me. Facebook ad popped up after I viewed this thread
I've actually come to really love the All-Clad handles.
For those that don't, the D3 'Everyday' line has more conventional handles, and flared rims for pouring.
No matter how much oil or grease I use I can't even fry Egg on stainless with out sticking. Cast no problem.
Try slicing an onion, dipping it in olive oil and rubbing it over the bottom of the pre-heated pan.
All non stick pans are a repeat investment, that leech dangerous chemicals into your food, especially if you use high heat. There are several companies that make stainless clad pans, I've been using two different sets that were purchased in the late 1980's.
I also use cast iron and carbon steel.
I do have a couple of non-stick with the expectation of replacing them after about 5 years use.
A decent carbon steel skillet will do all of your sauteeing egg frying, with easy cleanup.
You have to correctly season stainless.
If you want lighter weight, a good carbon steel skillet is the answer.
Care and seasoning is the same as cast iron. The benefit is much lighter weight.
This is an excellent intro to carbon steel. About half the pricer of a debuyer or matfer.
If I can't wipe out the cast iron with a paper towel I wash with soap and water in the sink. No problem. If you get build up on the outside from prolonged use you can throw them into a fire and they come out clean.
To each their own though. I ain't spending 1000 dollars for cookware when it is available cheap ,as has been mentioned.
Cooking on stainless steel is all about proper temperature control.
Also, eggs will initially stick to the stainless steel, but will "release" when they are close to being done.
I like the newish Everyday D3 line.
I've had good luck sanding the inside of the newer Lodge cast iron. It's not as smooth as my old cast iron, but works just as good.
Try lowering the heat. You're burning off the oil or grease and cooking the moisture out of the egg so it sticks
Don't sand cast iron.
You can use oven cleaner to remove old grease and the coating the new lodge pans come with. It take about 3 applications to do it. Neutralize the oven cleaner then re-season it with crisco/oil/ etc in the oven.
I have done it a few time with well used pans and they came out looking almost new. Not pad for a pan from the 30s.
Following for suggestions. Liking the Cuisinart linked earlier.
But also need for induction top. We're building a new house and the builder doesn't offer gas, so we upgraded to the induction cooktop. Any tips or tricks for induction cooktops?
But also need for induction top. We're building a new house and the builder doesn't offer gas, so we upgraded to the induction cooktop. Any tips or tricks for induction cooktops?
