Does a particular piece of cookware make certain dishes easier to prepare and more appealing at the table? What special pieces of cookware couldn't you do without?
The best cookware that I found to use are the stainless steel, but they must be 18/10 stainless steel, That way the pots never warp and stay level on the stovetop elements. This is tried, tested and true. I have been cooking for years, and this is the best piece of advice I could give to another.
I have sworn by cast iron for many years, but have recently purchased a very large set of Itallian non stick cookware. Needless to say I use the Itallian pots and pans daily. It is just easier to clean up and I get just as an even cooking distribution. But if your cooking cornbread in the oven use the cast iron!
I also have stainless steel with copper bottoms and 3 skillets that have non-stick coatings (though now I'm concerned about using these because of the recent findings on them), I would like to get an additional set of caliphon cookware but I really don't know what the qualities of this cookware are. I think I would like one Le Cruset dutchoven type pot, one to slow braise meats or soups in.
I noticed some of Curtis's dishes are prepared in skillets and then he places them from the stove top into the oven. I bought some inexpensive Betty Crocker brand Jumbo skillets and experimented with them. They worked great. The outside is steel and the inside is nonstick. I was very pleased with the outcome of simple dishes like the tapas menu for Shira. Maybe some of you will too.
You have to be sure that your handles dont melt when you place your skillets in the oven. I've only done this once and it worked, but I was really afraid it would melt or burn. Any hints out there on this?? Any type of handles that are best for this?
Originally posted by sb852: You have to be sure that your handles dont melt when you place your skillets in the oven. I've only done this once and it worked, but I was really afraid it would melt or burn. Any hints out there on this?? Any type of handles that are best for this?
just be sure you remember the skillet has been in the oven and dont burn your hand on it when you stir something into it on the stove like I did!!
I've been a fan of Calphalon Hard Anodized cookware for years and I have several pieces of the Calphalon Commercial Non-Stick. These pieces all work beautifully. N0 hot spots, even cooking and surprisingly in the non-stick, I get good browning results. Swear by it!
Just wanted to let you know of the alert about nonstick cookware. There have been many law suits against the manufacturers who produce these coatings. Lots of illnesses for years are a direct result of the chemical that's released when you cook at certain temperatures in the non-stick cookware. And they are temperatures that we use on a daily basis. You don't have to actualy see a deterioration of the pan, that's also harmful because it's comming off into your food, but it's just the simple raise in temperature that releases the dangerous chemicals. There is, however, a safe alternative. Dr. Mercola's website offers cast iron cookware that's enamel coated. If you go to his website, he goes into details of the serious health problems that occur using non-stick cookware. Just thought some folks might be interested!
[ On the pots and pans bit I use all clad stainles it can go from cook top to oven in a flash the handle are very sturdy,and come in all shapes and sizes and with and without non-stick coatings,also in can be used on convection stove top, as for knives non stainless (hard to sharpen) forged steel is the best although with out adequate maintanence it can rust, and never put your expensive chefs knives in the dishwasher,always wash by hand,and the butchers steel prior to use. Case in POINT Professional Chefs have thier knives sharpened by a professional service.
CHEF DE CUISINE
QUOTE]Originally posted by caligirl2000: I have sworn by cast iron for many years, but have recently purchased a very large set of Itallian non stick cookware. Needless to say I use the Itallian pots and pans daily. It is just easier to clean up and I get just as an even cooking distribution. But if your cooking cornbread in the oven use the cast iron![/QUOTE]
