moving into my first place soon and will be responsible for cooking my own meals. I LOVE to eat, so i love to cook. I am far from a professional chef, and I usually just cook for myself as I'm not really one for entertaining. Ive been doing endless research on what type/brand cookware to invest in. I realize that with cookware, as with mostly everything in life, everyone has a different experience and someone's trash can be another person's treasure. I grew up on a good ol' set of Revere copper bottom pots & pans.. these are the pans I learned to cook on, and they are the ones we still use in my house to this day. They've lasted decades (with signs of wear of course) and I love them, but I want to broaden my horizons.
I researched that probably the best cookware material for me would be hard anodized aluminum. I was going to buy a set, but then i realized that no cooking method requires the same material pot/pan as the next, so getting an entire set of the same material might not be feasible. So i ended up just looking for the best bargain. So as far as brands go.. I did buy a 7-piece Cuisinart stainless set, I got it on sale from Gilt for $60 after some discounts were applied. I figured even if it turns out to be not the best stuff, i only paid $60 for a 7 piece set from a decent brand and its better than spending $60 on a cheapy Target set so what the heck. Going forward. I'd rather not get anymore Cuisinart cookware as I've read horrible reviews about rusting - as well as seen it first hand on the handles of a 4qt pot my mom purchased like a year ago. But i would probably buy another Cuisinart piece if the price was really good lol.. i love a good deal :-\
I also did get some hard anodized pieces - 2 Kitchen Aid skillets one covered one uncovered.
I HAVE NOT used any of these items yet, and I will not use them for about 2 more months. Does anyone have any experience with any of them, or anything similar?
Also, I still need a few more pieces:
1. a grill pan - i was going to get a cast iron one as i think cast iron is always a good thing to have, even tho it is super heavy, i can easily transfer thick meat from stove top to oven and the pan itself can take a beating.
2. an oven safe pan - i'm considering buying a Cuisinart hard anodized 12 inch glass covered one, because its on sale for $40. But I guess a comparable stainless steel one would be fine. My main concern is sticking & clean up.
I know all about the All-Clads and Demeyere Atlantises of the cookware world. I've seen some ok prices on All-Clad pieces but I've read that in the long run they're really no better or worse than something less expensive. Demeyere seems to be the Holy Grail of cookware, but I'm not spending $300 on one pan anytime soon. I even checked eBay for a deal on a Demeyere and they're still pretty expensive. I'm sure the quality matches the price but it is just too rich for my blood (for now). sorry for the super long post :(
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