Cooking & Baking
Related: About this forumList your favorite, go-to cookware.
I love my Le Creuset 2-Quart sauce pots...I have 2, one white and one red and they are both "Heart Shaped". I call them my love pots.
I have an old, well seasoned, cast iron, #8 Griswold dutch oven Tilt-Top Baster, dated inside the lid, February 10th, 1920. I use it to bake my no-knead bread daily.
Oh, I must not forget my "Martha"....a kitchen aid stand mixer....another classic which I got for $75 dollars at a garage sale in 1995. It is a Hobart Made mixer from the Greenville-Troy Ohio location.
I also love my other cast iron skillets, my all clad and 5.5 Qt. Le Creuset dutch oven. Additionally, got to thank the chef's above for silpats. I have favorite mixing bowls too....local from Ohio as well....Roseville Pottery.
tru
(237 posts)FarPoint
(12,336 posts)as I value my cookware like I value friendships. I choose them carefully as I want them to be long lasting. The quality of my meal is 50% due to the effectiveness of my tools in my opinion.
I'm a bit surprised others here don't seem to claim their cookware in the same style as I do... . I thought this would of been a hot thread.
Callalily
(14,889 posts)I'm sure more comments are forthcoming.
FarPoint
(12,336 posts)I'm into baking in the morning due to the heat wave....so I'm up early. No knead bread is in the oven now...Plus, the weekend is my time to get organized for my week of meals.
In other words...I'm on a mission.
I already placed my 2 inch thick pork chops into the apple cider and garlic brine last evening....
bif
(22,697 posts)I use it all the time.
FarPoint
(12,336 posts)it is non-stick. It's a keeper!
Callalily
(14,889 posts)having mediocre cookware (budget, etc.) I decided to just start replacing cookware one by one and buy quality. And yes, I agree, good cookware is key to successful cooking.
Anyway, about two years ago I purchased a WONDERFUL Celphalon 12" covered skillet. It's deep so I can make just about anything in it. It's my go-to pan. No buyers remorse here - it's worth every penny I spent.
My next purchase was a 5-quart stock pot. It's from Italy and sorry I don't know the manufacturer, doesn't say on the pot. I purchased this piece at Tuesday Mornings and I paid a hefty price for it even discounted, but I am not disappointed with this pot either.
So these two pieces are my go-to cookware. I make just about everything using them.
But on occasion, I'll still use my mom's old stainless steel stockpot. It's 55+ years old and my dad repaired one of the handles. Food always tastes good when cooking with this old stainless pot!
pinto
(106,886 posts)Covers the basics for me.
elleng
(130,865 posts)Lugnut
(9,791 posts)The set I have is really old - about 35 years old. Between that set and my 40 year old Revere Ware I have all the pots and pans I need.
FarPoint
(12,336 posts)I never thought that it would be enduring. I'm impressed.
Aerows
(39,961 posts)I one is big ancient pot that I use to cook pasta, and I have no idea of the brand because I've had it for ages.
Calphelon 8 inch skillet is my go-to for everything that needs to be sauteed or things like hot dogs and sausage for sandwiches. It has probably gotten more use than any of my pots combined, just because it is handy, easy to clean and is good with heat distribution.
Aerows
(39,961 posts)Where people were complaining about T-Fal. I have a few pieces of that, and they were complaining that if left too long in the sink they developed streaks and spots.
Do people no longer do their damn dishes and pots after they cook? Uh, that's pretty much a requirement if you wish to cook is to care for your knives, your silverware, you plates and your pots.
It's the tools of your hobby or trade. You either like to cook or you don't, but people griping because they leave their non-stick pans for too long in the sink seems like folks that don't really like cooking. My mother hates to cook, and is good at only approximately 2 things - oatmeal and round steak, and we were overloaded on both of them as kids. She's so awesome at everything else, that we all love her anyway, and I took up the mantle of household chef.
We didn't go hungry, but I learned to cook in self defense. My mother is a wonderful person, and she wouldn't be noticing about the pots, she'd be complaining that she had to cook at all. My sister had dusty pots when I went to visit for Thanksgiving. Yes, I ended up cooking for obvious reasons.
tru
(237 posts)I think your sister and I would get along just fine.
LOL.
Aerows
(39,961 posts)That implies that they haven't been used since the wedding. Fine with me, but .. dusty pots, seriously?
I was shocked since she got some great cookware at her wedding, and frankly, I was jealous that she got it. Then I came around ... and she hadn't used a bit of it. Her children are being raised upon McDonald's and it's not my business. She lives too far away for me to have any input, and she probably wouldn't care.
At least I live close to our parents and can help.
Callalily
(14,889 posts)so I too learned at an early age and made many of the family meals by age 12.
Taught my daughter how to cook at an early age and she's awesome!
Aerows
(39,961 posts)Is deciding that we wouldn't be having oatmeal or chicken fried steak .... *AGAIN*. LOL.
hobbit709
(41,694 posts)That and an old 3-qt pot and I can cook damn near anything.
cbayer
(146,218 posts)They are heavy, enameled on the outside and have some very old anti-stick substance on the outside.
They are orange and really easy to cook with.
They have no distinguishing markings or names (or if they did, they came off long ago).
Those and my cast iron skillet are all I need for the most part. I just bought some stainless steel bakeware, which I am loving and brand new knives!!
tru
(237 posts)cbayer
(146,218 posts)I have never set up the proper kind of account to upload images.
Sorry.
Stinky The Clown
(67,790 posts)A pedestrian 12" stainless steel teflon skillet.
A pedestrian 8 qt pot for cooking pasta, along with the pedestrian colander to drain it.
An ancient Martha Stewart brand tri-ply sauce pan from K-Mart.
An 11" light weight copper skillet from Mauviel.
A very heavy 8 qt copper stock pot from Mauviel.
My 8" and 12" French knives.
I use lots of other stuff, too, but those get used a lot these days. Over time, my go-to tools change as our tastes change.
But my most used "cookware" is the gas grill. It gets used more than anything else. Some days we cook lunch and dinner out there. Other days just lunch or just dinner. It is used at least once on probably five days out of seven in warmer weather and two or three days even in the dead of winter.
OswegoAtheist
(609 posts)We've been together for years, and it's been the best knife I've ever owned, even though I only paid 30ish bucks for it. It's still sharp as hell, too; I've cut myself a few times washing it, including one ding that gave me six stitches.
Oswego "chicks dig scars" Atheist
Phentex
(16,334 posts)man in the kitchen any day! Especially one wielding a chef's knife.
Blues Heron
(5,931 posts)Got a nice big cast iron skillet many years ago at a flea market in maine. That's a go to all the time. I also have a small one, thin, that I learned to cook on when I was only a child. That's a sweet treasure.
Phentex
(16,334 posts)and of course knives. I still use an old pot of my mom's which is one of those waterless cooking things sold door to door. It's great for rice or other sides.
Got a couple of pampered chef microwavable bowls that get a regular workout as well.
In this heat, the grill pans are probably most used.
pscot
(21,024 posts)and Henckel knives. The cookware is kind of beat up,, but still serviceable. Plus a couple of teflon fry pans from costco, whch get replaced about once a year. And a teflon wok that we've had for ages. Gave up cast iron years ago. It has its uses, but it's too heavy