tired of cooking on junk HELP ME!!!!

[annika08]

Thank you for your suggestions everyone. I too want to upgrade my pots and pans to some NICE QUALITY cookery that isn't too expensive.

On a side note, can anyone recommend a good cutting/butcher knife? The ones I have are dulled and the blades are actually quite thin and cheap.

[turtlemom]

Knives? Wusthof!! They sell them at Bed, Bath and Beyond, at the Crate and Barrel, and at Cutleryandmore.com. They are the best knives I've ever had. They are pricey, but well worth it. I dropped one of ours and it broke (!). So I sent the two pieces back to Wusthof, and they replaced it - no problems whatsoever. We have had our knives for over 20 years, now, and they are as good as the day we bought them. We USE them - daily - several times a day - as my husband is a gourmet cook. I'm totally in love with them. When we can afford it, I want to get the carbon-steel steak knives, too, but right now is NOT the time to do that for us.

[packer43064]

We have always used cheap stainless steel pots and those black coated skillets from Meijer's (Walmart kinda). Never had a problem. 200 to $300 for one item....****.

[CCc girl]

Le Creuset is hard to clean, get one and see if you like it.

Aluminum cookware from the fifties has been linked to a surge in Allzhiemers, do not do any aluminum.

I started with a basic Revere Ware set when I got married and moved up to Cuisinart Stainless. I love it. I do still have my cast iron skillets and roasters, they are a standard for bacon, eggs and pancakes.

[scottinpdx]

I'm am slowly switching over to Cast Iron. I just picked up a 10" Pan for $18 and one of those outdoor stores. The factory seasoning is ment to keep it from rusting. I strip that off and season it myself. The more I use it the less food sticks to it and the more non stick it will become. Eventually I want all my pans to be cast iron and use stainless steel for my pots. Cast Iron is fairly easy to clean. Why it's still warm I run it under hotwater and scrap with a plastic scaper, wipe it out, put on the burner to heat up and evaporate all the water left in the pores, then wipe it with oil.

[Cubanchic]

I swear by my lodge cookware cast iron frying pan, and the enamel coated Dutch ovens ( I own a deep one and a mid deep one)

My cast iron skillet is a prize cooking vessel that will be in my will to give to any family that will treasure it as much as I do.

[cape_fisherman]

Very old thread, but still relevant conversation...

Having an induction range, we only use cast iron, stainless steel, and carbon steel.

Just recently picked up a Lodge carbon steel skillet and absolutely love it. Heavy, but not as heavy as cast iron. Fairly non-stick new, and should get better with age.

Otherwise, we use stainless pots (usually with heavy clad bottoms that help with heat distribution) and plenty of cast iron (old iron, new iron, and enameled iron...Lodge and Le Cruset).

We'll be purchasing more carbon steel.