Members Crunchtime Posted January 6, 2012 Members Share Posted January 6, 2012 I'm looking for something that would mostly be used for pasta that won't completely break the bank. What should I be looking for? thanks Link to comment Share on other sites More sharing options...
Members superflyinmonke Posted January 6, 2012 Members Share Posted January 6, 2012 I like using something stainless steel and with a copper bottom or possibly aluminum. It heats evenly and is easy to clean and won't get teflon into your food or degrade to any discernible degree over time. I do still have some teflon coated pots that I do cook pasta in and they work just fine, as long as they're in good shape and fairly good quality. Just be sure to get a good high-temp silicon spatula or plastic utensils (never metal). Anything will work if you take care of it. Just be aware of things like bottom thickness, overall weight and go see what's out there. If you have something like a Homesense, check there for individual pots that are clearance parts of broken-up sets. Link to comment Share on other sites More sharing options...
Members Y0UNGBL00D Posted January 6, 2012 Members Share Posted January 6, 2012 Stainless w cu bottom for my pasta as well. Link to comment Share on other sites More sharing options...
Members scratchie Posted January 6, 2012 Members Share Posted January 6, 2012 We have all cast iron cookware. My Missus has biceps you can break walnuts on Link to comment Share on other sites More sharing options...
Members Y0UNGBL00D Posted January 6, 2012 Members Share Posted January 6, 2012 I have cast iron too but I don't normally cook pasta in it. My griddle is indispensable though Link to comment Share on other sites More sharing options...
Members Crunchtime Posted January 6, 2012 Author Members Share Posted January 6, 2012 Is stainless with a thick stainless bottom good? Or should I look for copper or aluminum? Link to comment Share on other sites More sharing options...
Members skinsscalper Posted January 6, 2012 Members Share Posted January 6, 2012 I like using something stainless steel and with a copper bottom or possibly aluminum. It heats evenly and is easy to clean and won't get teflon into your food or degrade to any discernible degree over time. I do still have some teflon coated pots that I do cook pasta in and they work just fine, as long as they're in good shape and fairly good quality. Just be sure to get a good high-temp silicon spatula or plastic utensils (never metal). Anything will work if you take care of it. Just be aware of things like bottom thickness, overall weight and go see what's out there. If you have something like a Homesense, check there for individual pots that are clearance parts of broken-up sets. Just for {censored}s and giggles: boil water in that teflon pot and boil water in a stainless pot. Let it cool and taste test each. You'll never use that teflon {censored} again in your life, bro. It absolutely taints the taste of anything that's cooked in it. Link to comment Share on other sites More sharing options...
Members Y0UNGBL00D Posted January 6, 2012 Members Share Posted January 6, 2012 I cook my sausage in a honeypot Link to comment Share on other sites More sharing options...
Members scratchie Posted January 6, 2012 Members Share Posted January 6, 2012 Is stainless with a thick stainless bottom good? Or should I look for copper or aluminum? Stainless isn't really good for cookware. It doesn't dissipate heat evenly.Plain SS cookware burns everything. The SS cookware with a thick copper plate fused to the bottom is much better. Link to comment Share on other sites More sharing options...
Members scratchie Posted January 6, 2012 Members Share Posted January 6, 2012 I cook my sausage in a honeypot Poast pics of said pot or its a bugera Link to comment Share on other sites More sharing options...
Members GodBlessTexas Posted January 6, 2012 Members Share Posted January 6, 2012 I'm looking for something that would mostly be used for pasta that won't completely break the bank. What should I be looking for?thanks You want this: http://www.walmart.com/ip/Tramontina-8-qt.-18-10-TriPly-Clad-Stainless-Steel-Stockpot/5716480 It's the best $79 you'll ever spend. It gets great reviews, comparing it favorably to All Clad, from everyone from America's Test Kitchen to chefs and caterers I know. I love mine. Link to comment Share on other sites More sharing options...
Members facefirst Posted January 6, 2012 Members Share Posted January 6, 2012 I use All Clad and Le Creuset Link to comment Share on other sites More sharing options...
Members Murdoch Posted January 6, 2012 Members Share Posted January 6, 2012 Poast pics of said pot or its a bugera It's already been done. verf code: Fab's STOP sign amp chassis Link to comment Share on other sites More sharing options...
Members Ron Burgandy Posted January 6, 2012 Members Share Posted January 6, 2012 Calphalon FTW Link to comment Share on other sites More sharing options...
Members Cougar Hunter Posted January 6, 2012 Members Share Posted January 6, 2012 I have like 5 different brands of hand me downs. Get a variety of {censored}. Le Creuset and All Clad are both excellent Link to comment Share on other sites More sharing options...
Members facefirst Posted January 6, 2012 Members Share Posted January 6, 2012 Le Creuset and All Clad are both excellent When I first started buying that stuff I said to myself "I'm finally getting old!" I'm 34 and the highlight of my week is buying high end cookware. That said, when you use that stuff you know where that money went. Link to comment Share on other sites More sharing options...
Members trailsofsin Posted January 6, 2012 Members Share Posted January 6, 2012 Stainless w/ copper bottoms are excellent (I got a set at costco and have been happy with it). Cast iron has its place, my only remaining teflon pan is my crepe pan. Link to comment Share on other sites More sharing options...
Members GodBlessTexas Posted January 6, 2012 Members Share Posted January 6, 2012 Stainless w/ copper bottoms are excellent (I got a set at costco and have been happy with it). Cast iron has its place, my only remaining teflon pan is my crepe pan.Teflon needs to GTFO of everyone's kitchen. My cookware is mostly a mixture of the following: Lodge Logic cast iron for skillets, griddles and miscellaneous pieces; Tramontina enameled cast iron (highly rated by America's Test Kitchen and others); and Tramontina TriPly-Clad (also extremely highly rated when compared directly to All-Clad). All told, I have invested in my cooking stuff less than a single 10 piece set of All-Clad, which runs around ~$800, and I have way more pieces than that. If the Tramontina TriPly-Clad stuff gives you 95% of the All-Clad performance at 25% of the price, to me that's a no-brainer. Link to comment Share on other sites More sharing options...
Members la0tsu Posted January 6, 2012 Members Share Posted January 6, 2012 I've got a set of All Clad solid aluminum pots and pans that I got for my wedding. I was a bit disappointed when I opened them up because I had wanted stainless steel with copper core. Then I started using them. No complaints since, other than that the joint between handle and pan is a bit of a pain to clean. But the actual cooking surface is extremely easy to clean with a bit of steel/copper wool. They do a good job of spreading the heat evenly, but also give you the ability to go half-on/half-off of the burner to focus heat on one part of the pan, which allows for cooking two components in one pan. Because I got them as a gift, I didn't have to worry about the price. I will say, if you're only going to be using them for pasta, just get a cheap non-nonstick pot at Target for less than $20. Boiling water doesn't require any features beyond the ability to hold water without catching fire. Link to comment Share on other sites More sharing options...
Members guitargod0dmw Posted January 6, 2012 Members Share Posted January 6, 2012 We've got Calphalon Unison stuff. It cooks great and it's super easy to clean. And extremely expensive. Let's face it, a lot of that stuff is lifestyle marketing. I've been in several kitchens of respected DFW area restaurants, and none of them are using it. I'm not saying it's not excellent stuff, I'm just saying rated/known restaurants who live and die by the quality of the food they put out are using stuff you mostly get at kitchen supply places and not high-end lifestyle cookware like you see at Surlatable, Williams-Sonoma, etc. Yes. Don't forget they have a small army of Mexicans to clean it... Link to comment Share on other sites More sharing options...
Members Ron Burgandy Posted January 6, 2012 Members Share Posted January 6, 2012 And extremely expensive. Let's face it, a lot of that stuff is lifestyle marketing. I've been in several kitchens of respected DFW area restaurants, and none of them are using it. I'm not saying it's not excellent stuff, I'm just saying rated/known restaurants who live and die by the quality of the food they put out are using stuff you mostly get at kitchen supply places and not high-end lifestyle cookware like you see at Surlatable, Williams-Sonoma, etc. I make a decent amount of money, but I also believe in value. What All-Clad I own, all two pieces, was purchased at clearance prices or given to me as a gift, and I have to say I hate the handles. They just don't feel right to me, but I understand most people have a love/hate relationship with the handles. Teflon needs to GTFO of everyone's kitchen. My cookware is mostly a mixture of the following: Lodge Logic cast iron for skillets, griddles and miscellaneous pieces; Tramontina enameled cast iron (highly rated by America's Test Kitchen and others); and Tramontina TriPly-Clad (also extremely highly rated when compared directly to All-Clad). All told, I have invested in my cooking stuff less than a single 10 piece set of All-Clad, which runs around ~$800, and I have way more pieces than that. If the Tramontina TriPly-Clad stuff gives you 95% of the All-Clad performance at 25% of the price, to me that's a no-brainer. y u mad tho? Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted January 6, 2012 Members Share Posted January 6, 2012 And extremely expensive. Let's face it, a lot of that stuff is lifestyle marketing. I've been in several kitchens of respected DFW area restaurants, and none of them are using it. I'm not saying it's not excellent stuff, I'm just saying rated/known restaurants who live and die by the quality of the food they put out are using stuff you mostly get at kitchen supply places and not high-end lifestyle cookware like you see at Surlatable, Williams-Sonoma, etc. I make a decent amount of money, but I also believe in value. What All-Clad I own, all two pieces, was purchased at clearance prices or given to me as a gift, and I have to say I hate the handles. They just don't feel right to me, but I understand most people have a love/hate relationship with the handles. Teflon needs to GTFO of everyone's kitchen. My cookware is mostly a mixture of the following: Lodge Logic cast iron for skillets, griddles and miscellaneous pieces; Tramontina enameled cast iron (highly rated by America's Test Kitchen and others); and Tramontina TriPly-Clad (also extremely highly rated when compared directly to All-Clad). All told, I have invested in my cooking stuff less than a single 10 piece set of All-Clad, which runs around ~$800, and I have way more pieces than that. If the Tramontina TriPly-Clad stuff gives you 95% of the All-Clad performance at 25% of the price, to me that's a no-brainer. No. Nope. Nope.Sorry.Btw....here's my Calphalons, in my kitchen. I also use Wustof and Henckel knives. Don't be mad. Link to comment Share on other sites More sharing options...
Members NixerX Posted January 6, 2012 Members Share Posted January 6, 2012 Le Creuset or Lodge Link to comment Share on other sites More sharing options...
Members dicky sofa Posted January 6, 2012 Members Share Posted January 6, 2012 me and mrs. sofa are all about the Calphalon... Link to comment Share on other sites More sharing options...
Members yourguitarhero Posted January 6, 2012 Members Share Posted January 6, 2012 You ever read Kitchen Confidential by Anthony Bourdain? You should, it's awesome. It's rock n roll cooking. ANYWAY, one thing I picked up from that book was his little aside on what you need, equipment wise. 1, sharp kitchen knife. Like a Global or something - a Link to comment Share on other sites More sharing options...
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