My mom has that Revereware - I HATE it. Too thin, way too thin. Easy as hell to burn stuff.
I don’t have this problem at all - and I’ve used it on natural gas, electric and propane stoves.
Her set could easily be Revere ware. Those pieces look very similar. Has Revere Ware’s quality remained the same? Was it any good to begin with?
One thing I’ve decided against is glass tops. While being able to see inside has its appeal I’d rather not have them. I also do not like tops that are concave. I like the bulbous tops that have no where for liquid to pool on top.
I’m warming to the idea of just getting cheap skillets. It is pretty much what I’ve been doing. I was under the impression a more expensive non-stick one wouldn’t scrap in the same way, that doesn’t seem to be the case. So maybe a 10 inch everyday cheapo one and a 12 inch occasional stainless steal one. I do not like the concept of the little handle on the opposite side.
I do display my cookware on a hanging rack so from a decor point of view matching is important and also copper bottoms look nice. Any reason to stay away from copper or opt for something else? What is the deal with the pans that look like they have copper on the inside? My understanding is you wouldn’t want that. Is it coated?
Decent copper pots are horrifically expensive.
I like buying skillets and pots at restaurant supply stores, but I don’t display mine except when I’m cooking. And I love my cast iron, which is cheap, easy-to-maintain, and the best at holding and conducting heat. Given these points, you probably don’t want my opinions.
This is a pretty good list. I would change 10 inch to 12 inch. The clad pan and the cast iron skillet are a little redundant. Most every thing you can do with a cast iron skillet you can do with the clad pad. The enameled iron dutch oven could be replaced by an aluminum dutch oven with little loss. However, Lodge enabled dutch oven are so inexpensive you should probably get one.
In addition to the dirt-cheap non-stick omelette pans, I also have some almost-cheap non-stick skillets (one 12" and a couple 8"), the unused non-stick Calphalon pan I linked to earlier, the Calphalon 1-qt pot, and a pair of Calphalon non-stick omelette pans. The finish on the Calphalon pans seems very tough. The cheap omelette pans… not so much. I used the larger cheap pan for an omelette last weekend, and it definitely warped.
But the cheap pans have one advantage (other than being cheap): Their finish is much smoother than that on more expensive pans. That means the eggs slide better. This is what you want when you’re making a French-style omelette, which I’ve been practicing recently. For an American-style fill-it-with-crap-and-just-fold-it-over omelette, a slidey pan isn’t that critical.
So if you’re looking at non-stick, I’d suggest getting good ones for most of your cooking. The only reason I got the cheap ones was for French omelettes; and as far as I’m concerned, that’s all they’re good for.
Johnny, I am curious what do you find the expensive non stick pans do that the cheap ones don’t. I my experience eggs are the hardest thing for a non stick pan to do. If the pan works well with eggs it works well with every thing.
For one thing, better-quality pans are heavier; so they cook more evenly and resist warping. The non-stick surface is more durable than on cheap pans, and I suspect more resistant to overheating.
When you say ‘eggs’, that covers a lot of territory. I use my cheapo pans exclusively for French omelettes, since they have that ‘non-nubbly’ finish. But normally I like my eggs sunny-side up. Those get cooked in the cast iron skillet in the leftover bacon grease – unless I’m not having bacon, in which case they get cooked in an 8" non-stick skillet. If the egg is fried, it’s probably cooked in cast iron. I’ve had no stickage or broken yokes. But I wouldn’t attempt a French omelette in it. Too heavy, and the wrong shape.
I don’t use non-stick for anything but basic eggs and french toast. Even then I do put a pat of butter in for flavor. I use Calpholon hard anodized aluminum for everything else. Nonstick doesn’t brown well enough or leave fond in the bottom for making sauces, even if I add butter or oil.
I’ve never cared for cast iron in general. It’s very heavy for me, although I do have a cast iron grill pan that’s great.
I have a set I bought at Costco about four years ago. Non-stick and (this is important to me) oven-safe up to 500f. They also have lids.
The set goes like this:
14" deep skillet with a ‘helper handle’ and lid.
Stock pot
12" fry pan
10" fry pan
6" fry pan
6qt pot
4qt pot
1qt pot
If I recall correctly, I believe I paid about $200.00 for the whole set. They were Kirkland brand (which is Costco’s proprietary brand).
They go from stove to oven to dishwasher and back again.
I’ve been very pleases with them.
I don’t have any of the TriPly myself, but Cook’s Illustrated rated these a ‘Best Buy’ last year. I think that’s a pretty solid recommendation and I want to get a couple pieces of the set myself. They look pretty, too, since you’re worried about aesthetics. If you go this route, make sure you get the TriPly, because Tramontina has some other lines that are pretty close to bottom of the line.
As I said in my first post, my mom has had most of her Revere for more than 50 years. I’ve had many of mine for a very long time also. I’ve thrown out many non-stick pans in that same amount of time. And I’ve put the Revere in the dishwasher many times too. So I think the quality is just fine. I’ve turned out an awful lot of good food in that time with no problems at all. The only changes I’ve seen are the glass lids on some of them (which I don’t like either - none of mine have glass lids) and and some point they introduced an aluminum disk for better heat distribution, since stainless isn’t a good heat conductor. I don’t have any of the stuff that’s been made in the last 5 years or so, though. They’re inexpensive enough that you could just pick up one piece and see if you like it or not.
The reason for the handle on the opposite side of some larger pans is that those suckers can get HEAVY. My 12" Kitchenaid skillet is quite heavy empty and it is impossible for me to lift and pour from when full if I try to just use the large handle. The bad part of the one I have is that the handle is not insulated. It gets blazing hot and I can’t touch it without an oven mitt on. Which doesn’t really help much with manueverability. My large Revere chicken cooker has a tab handle that doesn’t get hot, which is nice.
As for nonstick, when I bought my Kitchenaid pans, I knew I needed to commit myself to handling them properly to keep the nonstick from coming off. That meant NEVER using metal utensils - only plastic, silicone or wood - and not putting it in the dishwasher where it can get scraped up by other stuff during the wash. So far so good. The quality of non-stick coatings has really improved over the years. I remember having some where the coating just flaked off after awhile. Ick.
I bought some pans from IKEA a few years back. Stainless with very thick bottoms and they have stood up well. The thick bottoms help them cook more evenly and I love having steel rather than aluminum when I cook acidic foods like tomatoes. I bought two sauce pans in the sizes I like to cook vegetables in, and a very large stock pot, and the smallest sauce pan they had for making sauce. I use all of them quite a bit, but one medium sauce pan may be enough for you. I started with one pan of the sizes I knew I would used, and then when back when I could and got an extra in the sizes I found I needed two of.
I also bought a tallish pan with short handles that had inserts available, a fry basket, a steamer and a double boiler. I get a lot of use from that pan. I don’t fry all that much, but it is nice to have when I do, and the steamer and double boiler get used every week. I use it for boiling potatoes in. It is about as wide as a medium sauce pan, but taller and so it fits on the smaller burners but holds enough potatoes for everyone.
Nothing beats a cast iron skillet, and they cost so little that it really is a bargain. I made scrambled eggs in mine last night after making corned beef hash and nothing stuck. I wash mine by scrubbing it out with salt with a little bit of water added to make a paste when needed.
I have a Savory oval enameled roaster with a lid that was my husband’s grandmother’s originally. It is a great pan, just right for cooking a roast or chicken. The bottom is a bit curved instead of flat, and that seems to be key. The liquid pools in that curve and seems to steam the chicken a bit. If you like to cook small to mid-sized meat in the oven, this is a kind of pan to do it in. I have seen similar ones at a good price in grocery stores that cater to Latina cooks. You may be able to pick one up at a garage sale. It is the kind of thing that someone who just bought a bunch of new fancy pans gets rid of to make room in the cupboard; take advantage of their foolishness.
If you roast large hunks of meat or large birds, get a pan that looks like this. We spent over $100 on it, but it is a great pan, and I have found a myriad of uses for it. For example, it is perfect for when I am doing prep work and need to coat something in flour or breading. It is must have if you like to roast turkeys that are over 20 pounds. It also makes the best beef roast I have ever had.
I also have an aluminum pressure cooker pan. I don’t used it as a pressure cooker, but rather for making fudge or when I want a medium stock pan for use with non-acidic foods. nothing beats it for fudge.
I have a large wok which I have been using every week for fried rice. I also use it with a bamboo steamer if I need to steam more vegetables than the IKEA pan will hold.
Get the pieces you need. I would definitely try out the brand of sauce pan by just buying one to see if you like using it.
I’ve come to the decision I want to give Revere Ware a go. In my searches I decided I have no compelling reason to buy new and there is plenty of Revere Ware available used. So through the magic that is E-bay I bid on a saucepan. If I win one and find its to my liking revere ware is common enough finding matching pieces will be easy.
sprays some Trioxin on the thread
So, Some of my most-commonly used nonstick pots and pans (a saucepan, and a 9" and 12" skillets have been rendered evidently unusable (the skillets have a layer of crud that I can not seem to clean off no matter what, and I’m afraid that if I use anything harsher than what I’ve got, I’ll take the teflon off), and the saucepan evidently has had the teflon taken off in a couple of very visible streaks. Looking for a set of pans that I can afford (less than $100) which I can wash in the dishwasher (what can I say? I’m lazy and I have a dishwasher.)
Saw a ~$55 T-Fal set at Target we are looking at getting. We figure we’ll get this set, and as the pieces start wearing out (hopefully far in the future), we can replace them piecemeal. From what I understand, the tar-looking baked on stuff on the pans is from using too much heat, so hopefully that won’t be a problem this time around.
Basically, looking for either validation of my decision or advice on other stuff in my price range that would serve my needs (dishwasher-able, relatively long-lasting if taken care of, assuming that’s not totally incompatible with option #1). I’d consider cast iron, but I’ve got a mental disconnect between cast iron and cooking indoors. Blame it on years of using cast-iron cookware on campouts as a kid.
Got a link for what you’re looking at?
Based on the price, I’m thinking… this set?
I still love the Calphalon set (new link, since the old one is no longer valid). And the cast-iron gets equal use.
I have a set of Cuisinart stainless that has thick bottoms and was reasonable. I use the pots all the time for pasta or steaming vegetables, and the saute pans for searing scallops, etc.
I have a thin silverstone saute pan that I only use for eggs. You can’t beat non-stick for an omelet. Been using one of these for years and would never change.
For heavier use, I have several Berndes pans. They’re heavy cast aluminum, guaranteed for life not to warp, chip, etc. They’re also expensive.
One of the best things you can do for saute pans is to follow the directions. Most decent cookware will do what you want it to do without overheating the pan. When it says not to use a setting over medium, it’s probably a good idea to follow that advice. People tend to blame the product when it’s operator error that is the problem.
http://www.target.com/T-fal-Signature-12-Cook-Set/dp/B001167VIQ/ref=sc_qi_detaillink
Closest I could find from what I remember it having. In particular, the flat griddle thing stands out in my mind. We figure if we end up with any odd-sized pots or utensils that we don’t need, that’s exactly why our base has an Airman’s Attic (actually, the Airman’s Attic is how I originally fitted out my kitchen with the bare essentials. Might need to make one last swing through there for anything that looks particularly useful before I make Staff Sergeant…)
Heh. I went back to my Amazon link in post #37 to compare that set to the link above. When I posted the link the price was $57.88. Now it’s $65.88.