A guy's cookware question

[GrumpyOne]

I'm soon-to-be-single and 90% of the cookware in the kitchen will be going away soon. I want to get good cookware but I'm a bit confused. I can see the benefit to tri-ply stainless steel when it comes to frying and sauteeing but is there a benefit to using tri-ply for saucepans and stock pots? Or would that just be a waste of money?

 

[VAN]

I recently got a set of non-stick Calphalon at Kohl's (during a sale + 30% off) and absolutely love it!! I've had cheaper sets before and they have been okay, but I am absolutely loving this set. I think with the discount I ended up paying $150 for a 12-pc set, so not uber expensive but not cheap either.

 

[GrumpyOne]

Umm, thanks but it doesn't answer the question.

is there a benefit to using tri-ply for saucepans and stock pots? Or would that just be a waste of money?

 

[pozey]

Depends on how much you want to spend...

I have a really nice set of All-Clad stainless steel cookware....but All-Clad can get really expensive.

 

[clgwli]

I have used all types and I currently use tri-ply for almost all of my cooking now. Even with stock pots and sauce pans I find everything just heats and cooks better/more evenly with the nicer pans. I have one non-stick pan I use for certain things like pancakes and even with them I get upset with how uneaven the cooking is.

If I were you I would buy a set that has all the pans you like. I can tell you with my All Clad it is far more expensive to buy open stock than a nice set. I have added one more larger stock pot and the non-stick pan to my collection, but for almost all my every day cooking, my All-Clad set is all I need. The larger stock pot is use solely at holidays when I am cooking large amounts of potato

 

[Lisa_M]

I have the Emeril 10 piece stainless steel set and I love it. There are always good deals with bonus pieces and 20% off coupons for Bed bath and beyond.

I especially like the stockpot and sauce pans because they heat fast and maintain the temperature. I have to cook a lot lower and stir because it will burn otherwise. If I turn off the stove and put the lid on my pans will still be warm hours later. They hold the heat that well.

Also, water boils so much more quickly in these pans then a nonstick pot too.

The only thing I use a nonstick pan for is eggs and I would really like to get rid of that.

 

[java]

Personally I think it depends how you intend to cook.

I am a flipper- pusher stirrer in my saute pans so I want tri-ply on all sides.

Sauces And stockpots - same thing for me- Think of it like this, if you are buying "disc bottom" pots you are really only heating the base of your "stock" The tri- ply is more efficient - imho.

Now for boiling water, steaming veggies ect I would buy a cheapo stainless steel Pasta pot.- it's efficient at Boiling water!

Online people have raved about the Sams Club Titanium Tri Ply brand (Much much cheaper than AllClad) but I personally have not cooked with it. Plus I don't know if you could even get that kind where you are?

How much cooking are you planning on doing? For one? For parties??

If it's for anything other than just you- a set might be the way for you to go.I have had Calphalon for about 20 years now and I am going to upgrade myself so I have been looking.

But really all you need right away would be a 10 inch saute pan, a stock pot, a cheap stainless pasta pot, and a non-stick skillet of some kind. Those pieces will hold you over until you decide what you like. (A non-stick grill pan might be nice too)

And to answer your questions briefly


1. To me, Yes there is a benefit. EVEN Temperature cooking. So No not a waste of money.

And on the web this guy has more information you would ever need on tri-ply vs. not. but it is down for Labor Day maintenance- will be back up sometime this weekend.
http://forums.egullet.org/index.php?showtopic=25717

 

[3boymthr]

I'd avoid non-stick for anything but a fry pan and even then absolutely avoid teflon - it's so unhealthy. I have stainless for all my stock pots and sauce pans. Just plain stainless nothing fancy - Revereware - I've had the same pans for 20 years and my DM has had hers for 48. My family uses plain old fashioned cast iron for our fry pans. Much much much less expensive than all-clad or calphalon. And they wear like, well, iron. My mother has the same pans now that my late DGMA used back in the 30s. I know that a lot of people don't like them because of the whole seasoning thing, and I think someone told me they sell cast-iron pre-seasoned now, but my DGMA taught me a trick about seasoning that worked fantastically (use butter not oil) so I've never had a problem getting them seasoned.

 

[GrumpyOne]

Personally I think it depends how you intend to cook.
<snip>
Now for boiling water, steaming veggies ect I would buy a cheapo stainless steel Pasta pot.- it's efficient at Boiling water!
<snip>
How much cooking are you planning on doing? For one? For parties??
<snip>
1. To me, Yes there is a benefit. EVEN Temperature cooking. So No not a waste of money.

And on the web this guy has more information you would ever need on tri-ply vs. not. but it is down for Labor Day maintenance- will be back up sometime this weekend.
http://forums.egullet.org/index.php?showtopic=25717

Starting with #1, I think that's where I'm having trouble, I can't see where I'll do anything in a stockpot or saucepan that really requires even temperatures. Heck, I can't imagine what would be done in them that needs even temps, hence the question. I'm sure it's simply because I haven't progressed past the caveman stage ("meat and more meat!") as of yet.

It won't be cooking for many, 2-3 people. I think based on the answers I've seen, I should probably spend a small amount of money on the cheapo sauce pace and stock pot until I can pinpoint why the tri-clad is better for me with that piece.

If nothing else, I'll get some practice in with real skillets and saute pans and get a chance to see how it could impact other aspects of me learning to cook.

Thanks all.

 

[3boymthr]

Starting with #1, I think that's where I'm having trouble, I can't see where I'll do anything in a stockpot or saucepan that really requires even temperatures. Heck, I can't imagine what would be done in them that needs even temps, hence the question. I'm sure it's simply because I haven't progressed past the caveman stage ("meat and more meat!") as of yet.

It won't be cooking for many, 2-3 people. I think based on the answers I've seen, I should probably spend a small amount of money on the cheapo sauce pace and stock pot until I can pinpoint why the tri-clad is better for me with that piece.

If nothing else, I'll get some practice in with real skillets and saute pans and get a chance to see how it could impact other aspects of me learning to cook.

Thanks all.

But... Do buy GOOD cookware, even if you don't go all out with the calphalon or AllClad. Handles with cheapo cookware (you know the set of 5 pans for $35 at Sams Club) melt and fall off and can cause spills and burns. Spend a little extra and get sturdy heat resistant handles and that's solid enough they won't dent the first time you drop one. There are a number of pans that are in-between Calphalon and the cheapo stuff and you'll be glad you spent the extra ten or twenty dollars per pan.

 

[java]

Heck, I can't imagine what would be done in them that needs even temps, hence the question. I'm sure it's simply because I haven't progressed past the caveman stage ("meat and more meat!") as of yet.

Well you would use a sauce/stock pot to heat gravy for said meat and potatoes!

Another tip- Williams Sonoma often has Free cooking classes. Great place to go to learn a little skill (and hey not a bad place to meet someone either if you are looking)

 

[VAN]

My Calphalon set has the silicon-covered heat-resistant handles ... they can be put in an oven for 400 degrees or less.

I love-love-love that feature. No need for pot-holders!!!

 

[John VN]

DW just brought home the new Calphalon Unison 3qt. saute pan but I have not used it yet. Non stick, designed for searing and oven safe up to 500 degrees.

 

[1stluvispooh]

Starting with #1, I think that's where I'm having trouble, I can't see where I'll do anything in a stockpot or saucepan that really requires even temperatures. Heck, I can't imagine what would be done in them that needs even temps, hence the question. I'm sure it's simply because I haven't progressed past the caveman stage ("meat and more meat!") as of yet.

It won't be cooking for many, 2-3 people. I think based on the answers I've seen, I should probably spend a small amount of money on the cheapo sauce pace and stock pot until I can pinpoint why the tri-clad is better for me with that piece.

If nothing else, I'll get some practice in with real skillets and saute pans and get a chance to see how it could impact other aspects of me learning to cook.

Thanks all.

You always want something that gives you even heating or you will get hot spots, burn your food and possible your pot.