+
Cookware

Buying new cookware - help with my shortlist

shoshin | Dec 6, 202008:47 AM     40

My cheap department store cookware is falling apart, and it’s time to get some quality equipment. I usually cook for two, on a gas range, but sometimes we have guests, so I need to keep some options for larger quantities. We don’t eat meat, other than that I like to try all sorts of food.

I’ve already bought three Ballarini nonstick pans (a 28 cm skillet, a wok, and a 20 cm saucepan), a 26 cm cast iron skillet, and an inexpensive stockpot for soups and pasta).

I’m now looking to complete my “batterie”, and after browsing this forum (and amazon...) for a while, I’ve got to this shortlist:
- demeyere apollo 24 cm conical dutch oven (about €130 from bestsale). Significantly cheaper than atlantis, but similar quality according to centurylife reviews.
- demeyere industry sauté pan (24 or 28 cm, about €150 from bestsale).
- demeyere industry 20 cm saucier (€ 100 from the same shop).
- fissler original profi 24 cm 4,6 l rondeau (low casserole? about €120 from amazon.de).
- staub 26 cm ECI dutch oven with steaming insert (about 150 from amazon.de).

The connical dutch oven is essentially a 3 l saucier with loop handles. I think it’s an interesting pan for risottos and curries, and it doubles as a multi purpose saucepot.

The 20 cm saucier would be used for sauces (smaller quantities), and as a backup pan for warming up soup, boiling a couple of eggs, or whatever.

Then, the sauté pans... I never had one, but several times I wished I had, when cooking shakshuka, sauteing vegetables, pasta sauces... I usually end up using a wok (and then the cooking surface is kind of small) or a regular frying pan (but it gets messy with liquids...).

Now, my questions are:
Does the fissler 24 low casserole work as a sauté pan? It seems to be a very versatile shape, and if that’s the case perhaps I’d get that fissler and the 28 industry (the later for larger quantities, and for when I just need a larger cooking surface).

Do you think these pieces would work out together? Any obvious omissions? Any unnecessary redundancy? Any need for the dutch oven if I get the rondeau?

Thanks,

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast
How To

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast

by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.