Hello,

I am new to the group and I am hoping I can get some good pots and pans
purchase information based on the experiences of you folks.

I am no cook, by any means, but enjoy trying to be a cook.

I need a GOOD set of pots and pans. Not something extravagant, but something
that is a good, solid set of pots and pans. The $ range is tremendous and I am
sure there is a good reason for such a wide variety of prices.

If you have a mintue and some good advice on buying pans, please dual post
and/or email me with your feedback. Personally, I would like
for the pots/pans to be able to be used in all feasible appliances, dishwasher,
oven, stovetop, etc., unless that really takes away from the other overall
advantages. The only other requirement that I would like would be the
non-stick surfaces unless that option also is counter to another better
consideration based on your experiences.

Thanks so much ... in advance!

(Lhstate) wrote in message >...
> Hello,
>
> I am new to the group and I am hoping I can get some good pots and pans
> purchase information based on the experiences of you folks.
>
> I am no cook, by any means, but enjoy trying to be a cook.
>
> I need a GOOD set of pots and pans. Not something extravagant, but something
> that is a good, solid set of pots and pans. The $ range is tremendous and I am
> sure there is a good reason for such a wide variety of prices.
>
> If you have a mintue and some good advice on buying pans, please dual post
> and/or email me with your feedback. Personally, I would like
> for the pots/pans to be able to be used in all feasible appliances, dishwasher,
> oven, stovetop, etc., unless that really takes away from the other overall
> advantages. The only other requirement that I would like would be the
> non-stick surfaces unless that option also is counter to another better
> consideration based on your experiences.
>
> Thanks so much ... in advance!

This question pops up both here and on rec.food.equipment all the
time.

Don't get tied to sets. Consider some cast iron. Get at least one
good teflon pan. Chuck the dishwasher idea (it will limit you from
choosing many good pans.) Reject anything that can't go into the oven
(except maybe that teflon pan.) Don't get anything you can't lift.
Buy online. Check out Restaurant supply stores in your area.

Check out this book:

http://www.amazon.com/exec/obidos/tg...lance&n=507846

Or this one:

http://www.amazon.com/exec/obidos/tg...glance&s=books

Or this one:

http://www.amazon.com/exec/obidos/tg...glance&s=books

Or this one:

http://www.amazon.com/exec/obidos/tg...glance&s=books

Or this one:

http://www.amazon.com/exec/obidos/tg...glance&s=books

Or even this one:

http://www.amazon.com/exec/obidos/tg...glance&s=books

Good luck and happy cooking and all that.

Greg Zywicki
PS -

>please dual post
> and/or email me with your feedback.

Not on your life. If you're going to ask here, you're getting your
answer here. Search yourself on google groups (groups.google.com) and
you'll see your post and the answers.

In article >,
(Lhstate) writes:

>I am no cook, by any means, but enjoy trying to be a cook.
>
>I need a GOOD set of pots and pans.

For sets buy an inexpensive product like Revereware or Farberware for perhaps
$50-$75. Do not buy expensive pots by the set, buy open stock on an individual
basis, once you have more experience and have given careful thought to which
particular pieces you need. There are many brands of excellent quality
commercial cookware at reasonable cost. No one needs All-Crap cookware, or its
clones, unless they have more dollars than brain cells.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

in article , PENMART01 at
wrote on 11/17/03 3:13 PM:

> In article >,
> (Lhstate) writes:
>
>> I am no cook, by any means, but enjoy trying to be a cook.
>>
>> I need a GOOD set of pots and pans.
>
> For sets buy an inexpensive product like Revereware or Farberware for perhaps
> $50-$75. Do not buy expensive pots by the set, buy open stock on an
> individual
> basis, once you have more experience and have given careful thought to which
> particular pieces you need. There are many brands of excellent quality
> commercial cookware at reasonable cost. No one needs All-Crap cookware, or
> its
> clones, unless they have more dollars than brain cells.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

I second this.

Start with an good, solid set, like the ones Sheldon mentioned. Either are
great and many of us grew up with those in the house, mine are almost as old
as I am. You will get an assortment of sizes to fill most of your basic
cooking needs.

Then, as your repertory expands, you can pick up the pieces you need.

I would get a set of Farberware, stainless with aluminum cored bottoms,
metal handles if you start things on top of the stove and finish in the
oven. Those black handles on the "classic" pans can usually withstand oven
temps up to 350 degrees (check the owner's manual to be certain though!). In
addition to the set, pick yourself up a non-stick skillet, if the set came
with a stainless one. (or vice versa). A cast iron pan always comes in
handy, too. I find I need the most variety among frying pans, because you
need different sizes, different construction, for different functions.

Lemme tellya something: The pots do not make or break what you cook. It's
the ingredients that matter. Get yourself a some good, simple pots and
pans, no need to spend more than $100 on a basic assortment, and you will be
set for years.

There is lots of info from earlier post on Travertina that is available
at KMart and TJMaxx that is very similar to AllClad.

Sorry, I meant Tramontia tri ply!!

"Lhstate" > wrote in message
...
> Hello,
>
> I am new to the group and I am hoping I can get some good pots and pans
> purchase information based on the experiences of you folks.
>
> I am no cook, by any means, but enjoy trying to be a cook.
>
> I need a GOOD set of pots and pans.

I recommend Farberware "Classic". ONLY the classic line. You will never need
anything better and it is inexpensive. As far as non-stick goes, it's only
use is for cooking eggs. For that purchase the cheapest 10-inch frypan sold
at your grocery store. It will cost about $ 8 to $12 and last for several
years. Throw it away and buy a new one. Stay far away from Revereware
(except for their cheap non-stick skillet) as it is too thin to be of any
use.

Charlie

"Sheryl Rosen" > wrote in message
...
>
> Lemme tellya something: The pots do not make or break what you cook. It's
> the ingredients that matter. Get yourself a some good, simple pots and
> pans, no need to spend more than $100 on a basic assortment, and you will
be
> set for years.

15 years and still happy. Farberware stainless pots. Happy camper.

Jack Testimonial.

In article > , "Jack Schidt®"
> writes:

>"Sheryl Rosen" > wrote in message
...
>>
>> Lemme tellya something: The pots do not make or break what you cook. It's
>> the ingredients that matter. Get yourself a some good, simple pots and
>> pans, no need to spend more than $100 on a basic assortment, and you will
>be
>> set for years.
>
>15 years and still happy. Farberware stainless pots. Happy camper.
>
>Jack (Tos)Testimonial.

I've got a few Farberware pots that are about 50 years old... they are easily
twice as thick as the newer ones... for Best Buy frequent Salvation Army
thrifts, or raid grannys kitchen.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Greg Zywicki" > wrote in message
> >
> > I need a GOOD set of pots and pans. Not something extravagant, but
something
> > that is a good, solid set of pots and pans.

Over the past 25 or 30 years we've accumulated a large set of the standard
heavy calphalon, all hanging from the ceiling (I think the joists are now
bowed). They cook marvelously, they clean easily (although only one piece,
a 10" wok, has a non-stick surface), and I would recommend them to anyone.
Caution: buy the pieces with the "formed" handles, not the cast handles.
The cast handles get very hot. Very pricey to purchase, but in truth, we've
received about half our pieces as gifts.

There is one problem with this Commercial Cookware product, however, that
mystifies me. Apparently there is something about the metallurgy that makes
the metal density increase substantially after several years. I've noticed
in recent years that the larger pieces seem to be much heavier than they
were thirty years ago. ;-) Is there anyone knowledgeable in the field who
can explain this phenomenon?

JG

In article > , jack-
says...
>
>"Sheryl Rosen" > wrote in message
...
>>
>> Lemme tellya something: The pots do not make or break what you cook. It's
>> the ingredients that matter. Get yourself a some good, simple pots and
>> pans, no need to spend more than $100 on a basic assortment, and you will
>be
>> set for years.
>
>15 years and still happy. Farberware stainless pots. Happy camper.
>
>Jack Testimonial.
>
I second this - I've been cooking on my Farberware Classic pots since
1970, and my mom's been using hers since the early 60s.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK

John Gaquin writes:
>
>accumulated a large set, all hanging from the ceiling.
>They look marvelously.

Collecting dust, like your dick... flasher!

>only one piece, a 10" wok, has a non-stick surface),

A non-stick coated wok?!?!? Yoose gots to be woking kidding!

Ahahahahahahahahahahahahahahahahahahahahahahahaha. . . .


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>I am new to the group and I am hoping I can get some good pots and pans
>purchase information based on the experiences of you folks.

Well, THANKS to all of you who posted! I certainly got just the information I
need. There were ads this week in Linens and Things and other stores for both
the Calphalon and Farberware pans. Thanks to your feedback I can discriminate
appropriate (based on my needs).

The idea about only ONE non-stick is a great one. Or, only the few you need.
I don't know why it had not occurred to me to pick and choose. I hate those
non-stick surfaces but for the "heart healthy" cook, it is almost a must for
eggs (ok, so they might not be so heart healthy, but they do have protein), and
a few other things. But like the poster mentioned, no need to get an entire
set based on that one criteria.

So again, thanks to all .... now back to my humble cooking attempts.

Geri

"PENMART01" > wrote in message
...
>
> I've got a few Farberware pots that are about 50 years old... they are
easily
> twice as thick as the newer ones... for Best Buy frequent Salvation Army
> thrifts, or raid grannys kitchen.
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."


Anyone tries to raid THIS Granny's kitchen will get one of her precious old
Farberwares upside the head.

Felice

"PENMART01" > wrote in message

??????

"PENMART01" > wrote in message
...
> In article > , "Jack
Schidt®"
> > writes:
>
> >"Sheryl Rosen" > wrote in message
> ...
> >>
> >> Lemme tellya something: The pots do not make or break what you cook.
It's
> >> the ingredients that matter. Get yourself a some good, simple pots and
> >> pans, no need to spend more than $100 on a basic assortment, and you
will
> >be
> >> set for years.
> >
> >15 years and still happy. Farberware stainless pots. Happy camper.
> >
> >Jack (Tos)Testimonial.
>
> I've got a few Farberware pots that are about 50 years old... they are
easily
> twice as thick as the newer ones... for Best Buy frequent Salvation Army
> thrifts, or raid grannys kitchen.
>

Steal them, like I did. Nah, I bought new as Murphy's Law kicks in at yard
sales and at Sal's. Now that I'm stocked up on cookware, they've got
plenty. Funny how that works.

Jack Murf

"Felice Friese" > wrote in message
news:s2sub.180361$275.579384@attbi_s53...
>
> "PENMART01" > wrote in message
> ...
> >
> > I've got a few Farberware pots that are about 50 years old... they are
> easily
> > twice as thick as the newer ones... for Best Buy frequent Salvation Army
> > thrifts, or raid grannys kitchen.
> >
> > ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> > ---= Move UNITED NATIONS To Paris =---
> > Sheldon
> > ````````````
> > "Life would be devoid of all meaning were it without tribulation."
>
>
> Anyone tries to raid THIS Granny's kitchen will get one of her precious
old
> Farberwares upside the head.
>
> Felice
>
>

Is your last name Clampett?

Jack Drysdale

PENMART01 wrote:
>
> In article >,
> (Lhstate) writes:
>
> >I am no cook, by any means, but enjoy trying to be a cook.
> >
> >I need a GOOD set of pots and pans.
>
> For sets buy an inexpensive product like Revereware or Farberware for perhaps
> $50-$75. Do not buy expensive pots by the set, buy open stock on an individual
> basis, once you have more experience and have given careful thought to which
> particular pieces you need. There are many brands of excellent quality
> commercial cookware at reasonable cost. No one needs All-Crap cookware, or its
> clones, unless they have more dollars than brain cells.
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

And make sure handles are riveted or screwed on, not spot welded. Spot welds
will eventually fail, hopefull not while you are moving a heavy batch of hot
soup.

aasainz writes:

>PENMART01 wrote:
>>
>> (Lhstate) writes:
>>
>> >I am no cook, by any means, but enjoy trying to be a cook.
>> >
>> >I need a GOOD set of pots and pans.
>>
>> For sets buy an inexpensive product like Revereware or Farberware for
>perhaps
>> $50-$75. Do not buy expensive pots by the set, buy open stock on an
>individual
>> basis, once you have more experience and have given careful thought to
>which
>> particular pieces you need. There are many brands of excellent quality
>> commercial cookware at reasonable cost. No one needs All-Crap cookware, or
>its
>> clones, unless they have more dollars than brain cells.
>
>And make sure handles are riveted or screwed on, not spot welded.

Modern spot welding is far stronger than riveting.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."