Alright, I am starting the registry. I thought I had a really good idea of what I wanted, I am now learning that neither Matt or Myself really know what the best products are out there. So, I thought I would put the questions I get out there and do little reviews here on my blog starting with pots and pans!
Upon moving out I purchased some pans at Ikea; a sauce pan, 4 quart pan (I think) and a skillet, oh and I got a grill pan - all from the "Favorit Series". I have been pretty happy with these pans, but then again don't have anything to compare them to. They are stainless steal and the grill pan is cast iron. What metal/treatment have you found you prefer to cook with? Copper, Cast Iron, Stainless, Nonstick? I am finding there are a world of options out there and I wonder what the option with the most staying power/diversity would be.
Next question; what are the essential pans to have? I am noticing that a whole set of 7 pans is something like $400! Ouch! This makes me wonder if it wouldn't be better to just focus on the "must haves"; stock pot, sauté, roasting, sauce pan. What have you found is the essential pan(s) to have, and have you found you prefer a certain pan out of a certain material? I.E. you prefer your stock pot be stainless steal, while your roasting pan be cast iron?
Advise is VERY much encouraged and appreciated here - PLEASE LEAVE A COMMENT. I want to take full advantage of the knowledge and kindness of all people reading this blog, stranger or friend.
Thanks!
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3 comments:
we currently have stainless pans of the really nice variety and I LOVE them. mostly because I can always get them clean. always. and they can go in the dishwasher. cast iron needs to be seasoned and then not washed with soap. I hated those type. and I fear non stick, because the non stick doesn't stick forever and then we end up eating it.
I love my chef pan, large and shallow. it works well for all kinds of saute and can be a wok in a pinch.
you can roast on a cookie sheet, so I have never owned a roaster. for turkey I just used a cake pan.
I also feel a variety of sauce pans is a good thing. I have 4 sizes, five if we count my stock pot. small for single soup, sm/md for sauce, med for steaming and small stock pot uses. and my big stock pot is the one I pull out for more than half the meals I make.
is this even helpful? good luck!
p.s. the price tag is heafty but they come with a lifetime guarantee. anything goes wrong - send it in. I am testing this theory right now. one set of pans for life may be worth it, no? ame thing applies to my knives.
love the one all clad pan we own. it is by far the best quality for cooking and to keep clean, as long as you do it the old fashioned way and wash them yourself. I wish I had a full set, jealous of Mandy's to be honest.
love having a large stock pot for anything from pasta to corn on the cob to soups...our sauce pan is 4 qt. because we are a large family. 3 qt. would be fine for fewer mouths to feed. we love our henkel knives. Bought them in Europe with you, I think. Love having Sil Pat and very good cookie sheets, and an awesome mixer like a kitchen aide or a bosch, either kind is great for its own reasons, figure out which features mean a lot to you and get a good one. Also, don't skip on your blender, just bite the bullet and buy one very good blender (blendtec has been very good for us after going through like 6 blenders so far in our marriage.)
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