I've recently moved into an apartment, so for the first time, I have a kitchen all to myself. I've started making my own bread, and cooking dinner most days of the week.
I bought a Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven ( http://www.amazon.com/Le-Creuset-Enameled-Cas … B00004SBH7 ), and I've been using it for making soup, boiling eggs and pasta, frying fish, and more. It works great for pretty much everything, but sometimes it's a bit too large.
Since the French oven is a large cast-iron pot, I'm thinking I should complement it with a small copper saucepan. I'm deciding between these two:
Mauviel M'héritage Copper & Stainless Steel Saucepan & Lid, 1.9 qt (= 1.8 l)
http://www.mauvielusa.com/Copper-Stainless-St … 01.17.html
Falk Culinair Saucepan and lid, 2.3 qt (= 2.2 l)
http://www.falkculinair.com/en/copper-cookware.html
I like how the handle on the Mauviel is more horizontal, but the finish on the Falk seems like it would be easier to keep clean. What do you guys think?
And what cookware do you have, and/or would like to have?
I bought a Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven ( http://www.amazon.com/Le-Creuset-Enameled-Cas … B00004SBH7 ), and I've been using it for making soup, boiling eggs and pasta, frying fish, and more. It works great for pretty much everything, but sometimes it's a bit too large.
Since the French oven is a large cast-iron pot, I'm thinking I should complement it with a small copper saucepan. I'm deciding between these two:
Mauviel M'héritage Copper & Stainless Steel Saucepan & Lid, 1.9 qt (= 1.8 l)
http://www.mauvielusa.com/Copper-Stainless-St … 01.17.html
Falk Culinair Saucepan and lid, 2.3 qt (= 2.2 l)
http://www.falkculinair.com/en/copper-cookware.html
I like how the handle on the Mauviel is more horizontal, but the finish on the Falk seems like it would be easier to keep clean. What do you guys think?
And what cookware do you have, and/or would like to have?
The idea of spending that much money on one pot is ludicrous to me.
Here is an amazing 5qt cast-iron dutch oven. Plus Lodge cast iron cookware is still made in Tennessee, from the same iron ore they've been getting from a local supplier since they opened--just avoid the enamel-coated stuff.
As for copper ... a copper mixing bowl is nice for egg whites, but a solid stainless steel pan with a clad bottom is just as good as copper. Hell, some aluminum pans work as well.
As for my personal collection, I use a 10" cast iron skillet, 2-burner cast iron griddle/grill plate (looks like this), a "jumbo fryer" that really is just a huge saucier, a generic 8" nonstick skillet, a few 8"x13" half sheet pans, a generic 8qt aluminum stockpot, and some older Calphalon pots (1qt-4qt).
Here is an amazing 5qt cast-iron dutch oven. Plus Lodge cast iron cookware is still made in Tennessee, from the same iron ore they've been getting from a local supplier since they opened--just avoid the enamel-coated stuff.
As for copper ... a copper mixing bowl is nice for egg whites, but a solid stainless steel pan with a clad bottom is just as good as copper. Hell, some aluminum pans work as well.
As for my personal collection, I use a 10" cast iron skillet, 2-burner cast iron griddle/grill plate (looks like this), a "jumbo fryer" that really is just a huge saucier, a generic 8" nonstick skillet, a few 8"x13" half sheet pans, a generic 8qt aluminum stockpot, and some older Calphalon pots (1qt-4qt).
Also, have one bitchin Kitchenaid ... can't imagine living without it sometimes.
plus lodge cast iron skillet
all-clad d5 stainless 7-piece set
all-clad french oven, would love a le creuset one.
other than the french oven, this stuff will probably last for the better part of my lifetime. copper is goddamn sexy though.
all-clad d5 stainless 7-piece set
all-clad french oven, would love a le creuset one.
other than the french oven, this stuff will probably last for the better part of my lifetime. copper is goddamn sexy though.
> phi_
We have different philosophies, I guess. I'd rather spend hundreds of dollars on a pot that will last lifetimes, than on a machine that might wear out in a couple decades.
Are you saying the Lodge enamel is bad, or enamel in general? If I ever get a skillet, I'll probably go for a Scandinavian cast-iron one. For the price of shipping a Lodge, I probably might as well get a Le Creuset; but I don't think the enamel makes much sense in a skillet.
We have different philosophies, I guess. I'd rather spend hundreds of dollars on a pot that will last lifetimes, than on a machine that might wear out in a couple decades.
Are you saying the Lodge enamel is bad, or enamel in general? If I ever get a skillet, I'll probably go for a Scandinavian cast-iron one. For the price of shipping a Lodge, I probably might as well get a Le Creuset; but I don't think the enamel makes much sense in a skillet.
my original setup:
All-Clad Master Chef 2 7-Piece Cookware Set
All-Clad Stainless Ladle
All-Clad Stainless Small Turner
i'll add more later. i have to get off this train right now, though.
All-Clad Master Chef 2 7-Piece Cookware Set
All-Clad Stainless Ladle
All-Clad Stainless Small Turner
i'll add more later. i have to get off this train right now, though.
I'm not a fan of enamel-coated cast-iron is all. *shrug*
having a kitchen to yourself must be amazing. I only share mine with two people though, so it's not so bad. they bought some cheap cast iron pan at target but I've yet to use it. I own no cookware.
I ended up getting one of these: http://www.mauvielusa.com/Copper-Stainless-St … 03.16.html with a matching lid.
They only had display models left, so I got 10 % off. Only 2400 kr ($420). Cheap. :)
They only had display models left, so I got 10 % off. Only 2400 kr ($420). Cheap. :)
considering a pint of beer in norway is probably $20, not bad at all.