First off, I’m thinking of getting the Creepy Girl this set of cookware for Christmas, and if anybody is familiar with the brand, input would be appreciated, but in general I could use really use some good cookware advice.
I guess I understand the principal of layered cookware – a better heat conducting body coated with a non-reactive cooking surface like stainless steel or anodized aluminum – but does it really make a noticeable difference or is it just a fancy selling point? Is the copper/aluminum/stainless sandwich really any better than a properly thick stainless pot? How about those pots and pans with the thick “puck” of metal attached to the bottom?
Also, anybody know the skinny on anodized aluminum? I know they say that whatever it is they do to it makes it non-reactive and super hard, but neither of us are gentle cooks and I’m afraid we’d just wreck the surface treatment with rough cooking and scrubbing and acidic ingredients.
I’ll comment on anodized aluminium, since I have a large set of Calphalon. The bottoms and sides will get scratched somewhat on the burners, and this can make them look a little banged-up after use. Some people don’t mind the look.
All of my stuff is non-stick, and very poor quality non-stick too as I’ve discovered. I do not know if the pans with aluminium touching the food are all that common, or recommended.
From what I have read and been told, Belgique cookware provides a lot of value–high quality at reasonable prices–compared with other brands. That being said, I would not recommend buying an entire line of cookware to meet all my needs.
At our house we have matched individual pots to specific cooking requirements. We have several well seasoned cast iron pans for sauteing; Cuisinart and All-Clad stainless steel sandwich pots for cooking grains and quick sauces; La Crueset enamaled pots for long term stewing and apple butter making; glass pots for quick heatups in the microwave and for steaming vegetables. You catch my drift.
Anodized aluminum seems like a good choice for sauteing. The key for all your pots is to take good care of them–scrubbing only with hot water and a plastic scrunchie thing and a drop of soap maybe and using appropriate utensils when cooking. We use wood tools on many of our pots because they are non-marring, cheap, and work well. If you don’t have the patience and discipline to keep your pots in good condition, consider getting a cheap set and turning it over every 3 years.
Most of the major stainless steel-based sandwich configurations are pretty similar. Consider ergonomics–handle design, weight balance–as a more compelling factor.