Choosing First Cookware


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Choosing First Cookware

sylvan | | Jul 4, 2009 12:36 PM

We're a household of two. We have a tiny kitchen and I don't want a lot of redundant pots and pans. We don't want to buy sets.

I ordered a Calphalon hard anodized everday pot and made chicken/rice/lemon juice. It cooked and cleaned great. Amazon stated in the description that it was "non-reactive". I was disappointed that the lemon deanodized (turned it a bright silver) the interior of the pan after the first use. Calphalon is sending me another. Amazon says that when Calphalon sends me the replacement that I can send that back to them. What a hassle. I loved that pan but I don't think it's what we wanted.

I want a pan that I can cook everything in and move it from stovetop to oven. After making myself more knowledgeable about cookware materials, I think I should go with truely non-reactive tri ply stainless steel. I think I'll get the Calphalon 12" tri ply SS everyday pan.
It appears that anything can be cooked in tri ply SS without concern of reacting to acidic foods, great for searing and deglazing, braising. If I heat the pan, then add oil and let that heat up and then add room temp meat, I should have no problem with deglazing/cleaning.

These are the basic pans I think we'll need:
1) For most of my cooking (tomato sauces, searing, sauteing, braising, deglazing), I can use the Calphalon tri ply SS 12 everyday pan. Apprx $70.
2) For eggs/omellettes I was thinking of a replaceable 12" non stick for plenty of room, slight sauteing, and for easy clean up. Apprx $30.
3) For cooking pasta noodles, chili and chicken soup for two: an 8qt SS stock pot with just the bottom with an aluminum sandwiched bottom. But what is the nominclature of such a pot with only the bottom aluminum sandwiched at the bottom as opposed to all the way up the sides so I can find one? Can we find a decent one for around $40?

Thanks for any advice. We're both just starting out on our own and beginning to learn about cooking and it's very interesting.

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