Thread: Pots and pans
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Unread 11-22-2012, 06:42 AM   #5
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It is a good subject and I think everyone has an opinion on what they like.
When my wife and I were first married, we were gifted a set of good quality Farberware (Aluminum clad bottoms). They are nearing the end of their life span with me.
Last year, I started buying restaurant grade pots and pans for cooking at home. I like Winco stainless. Restaurant stores in my area are high on these. I bought most of mine on Ebay from a wholesaler. I think I have $50 in three saute pans 14", 10" and an 8". Locally, these were around $30 a piece. Oh, they are induction ready also.

When I worked in a restaurant, almost everything was aluminum, it works, but hard to be spotless cleaning them.

For BBQ and cooking on an open fire Lodge Cast Iron is my favorite.

I also have three large stock pots that are aluminum cast or spun. and one stainless stock pot. If you cook in salted water, aluminum will corrode and need a lot of elbow grease to clean them up. I am a "shine" fan, so I hate any discoloration.

I do have some Calphalon pieces, but they are used rarely anymore.

I like to have the right tool for the right job.
KCBS CBJ Caldera Tallboy, Meadowcreek PRS60,Blue Weber OTG,2 UDS,and other Weber stuff
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