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My Biased Treatise on cookwareDec 04 '05 Write an essay on this topic.The Bottom Line Do not buy a set, build a set....You will be happier. First off, I am writing this review for people of average strength, budget, and who have an interest in improving their cooking with better tools. Secondarily, understand that I cannot suggest a non-stick solution because I have not met one yet that appears truly durable. O.K. lets get down to the body of the review, what I think you need and why I think you need it (Remember this is a biased opinion.). I will break this selection suggestion down into three distinct groups, first the minimum basics, then the expanded group that will give you more flexibility and finally I will delve into the exiting oddball bits for the cook who has to have everything. The first piece of cookware I recommend is a cast iron skillet in about a 10 inch size. I suggest this because this pan offers unbelievable versatility for the well versed cook and a good learning curve for those not well indoctrinated. Browning meat, frying eggs, toasting sandwiches, baking cornbread and even roasting coffee for me. The second essential piece of cookware I suggest is a good heavy saucepan in about a 2 quart capacity. Material selection is critical for this piece, either heavy walled copper or aluminum with a stainless steel lining. the reason for suggesting this one is versatility again. this pan can be used for boiling/steaming vegetables, preparing rice dishes, all manner of sauces and making all manner of " in the box wonders " found at your local supermarket. Third, and last of the basics is a good quality stock-or sauce pot in about an eight to twelve quart size. Once again versatility is the call here, for all your boiling work your saucepan cannot handle switch to your new shiny stockpot. But be a weary buyer when you buy your pot, look for quality, a good heavy bottom to distribute heat and nice strong handles to carry it (when full of liquid a quality 8 quart stockpot will weigh nearly twenty pounds.) One other thing, the stockpot can be used for deep frying -- however, do not do this unless you know what you are doing. You can hurt yourself severely, even start a fire by frying carelessly. So that concludes the basics, if you live in a small apartment or do not cook very ambitiously that may be all you need. Ah, but you my fine chef, want to start cooking more ambitiously or find that these three just don't do the job for you. Well my friend, get ready for wave number two!! This section is intended to supplement and fill the gaps in section number one, not to replace the cookware there listed. First on my list is some quality bakeware. You don't need much, just a couple of cookie sheets, preferably air insulated and plain aluminum. Also get yourself a square and a rectangular baking pan for brownies, cakes and a few casseroles. Last baking piece you need is a pie pan, any size between 8 and 12 inches. All of these I recommend be in a good heavy weight plain aluminum for durability and conductivity, but not anodized because the black surface will absorb heat and burn your food. Now it is time to ammend your stovetop cookware. First two more saucepans or saucier style pans, one in about a one quart size and one in about a three-four quart size. The same requirements of material listed in section one will guide you through these purchases, that is a non reactive interior and a quick responding efficient conductive core or exterior. Second, or first depending on your needs, a couple of frying pans to compliment your original. Choose one in about an eight inch size and one about twelve inches across. The eight incher is about right for ommelettes and the like while the twelve inch model is perfect for southern style fried chicken or burgers for four or five people. As always I suggest cast iron because it has a large heat mass well suited to nice crispy brown crusts and will last forever with moderate care. Only two items left in the expanded lineup. First get yourself a saute pan sized to about the meal size you normally cook for. Either a two to three quart size or a four to six quart size. For material selection here I personally love plain anodized aluminum,...But this is becoming very difficult to find so basically decide for yourself. One warning about saute pans, the style of cooking involved when performing a saute is physically demanding. Make sure you can maneuver this pan comfortably for about ten minutes or so. O.K. last piece, Remember in the basic group I suggested either a stockpot or a saucepot? Well its time to buy your first pieces compliment,did you get a stockpot? Well then go out and buy a saucepot, or vice-versa. The reason has everything to do with proportion. While a stockpot is tall and narrow to limit evaporation, the Saucepot is short and fat to speed liquid concentration. Trust me you will notice the difference. Alright, that was pretty long winded. My apologies for the almost excessive wording, however I wanted to be thorough in my approach. with just this cookware and respective lids you can conquer most culinary tasks and if you bought wisely it should all last forever or close to it. For those of you who have been pricing high quality cookware, well you have probably been sticker shocked to death thinking about the cost of all this. But if you haven't and still want more stuff, read on !! If you are the cook who truly must have it all the list is almost endless. Here is my take on some of this. Wok-- A nice thing to have and if you must have only one pan this is what I suggest. Get one in carbon steel and about a fourteen inch size. Like any jack-of-all-trades this pan will do everything, but nothing perfectly. Roasting pan-- A necessity for the well appointed kitchen. Get one large enough to hold a small turkey and heavy duty enough to be used for stovetop cooking. It will also double as a lasagne pan. Fish poacher-- Not really useful enough to have around, besides you can poach fish in a roasting pan. Griddle-- Handy if you really are into breakfast, but you can make 2-3 smaller pancakes in a twelve inch iron skillet. Crepe pan-- I own one, I'm not sure why though. It truly is a specialty item. Really big stockpots-- You know, the twenty quart and up models. Handy if you brew beer or if you make three or four gallons of chili at once, or maybe for boiling rib racks. Rissotto pan-- No way, this is just too specific. Little effort is required to make great rissotto in a saucepot or a saute pan. Finally I am finished with the list, I'm sure I missed something but you get the idea. One final note, when purchasing lids try for intercompatibility, you will save time searching for lids. Also as for handles, some like welded (sanitary) while others like rivets (strong). It really is your choice. When looking at handles be sure about their gripability and how comfortable they are in your hand, these two factors are equally important. * A note on dishwashers: Do not trust your investments to an autonomous device! Please wash your tools with care. Thank you for your time, I hope this has been helpful for your cookware selection process. Have a nice day.---MATT  |
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