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Cookware 7

Starting an a la carte cookware set

bellaugly | Nov 24, 201007:17 PM

I know there are lots of posts on this topic, and I've read a lot of them already, but I still have some questions.

Background: I want to buy all the necessary pots and pans for me and my boyfriend to use for the home when we move out together. He is a professional cook, and I want to buy him really good cookware as a Christmas present this year. I've pried some details out of him as to what they use in the restaurants he's worked at, but it's been difficult as I don't want him to know my intentions.

I am a college student, so I am really not looking to buy things I could do without--NECESSARY is the key word here, what I need to live with. I can always supplement later.

Here are the questions:

- I was thinking of a #7 or #8 Griswold CI skillet. My boyfriend knows how to season these things. Therefore, is a frying pan really necessary? Could I use the skillet for eggs? Would 7's and 8's be too small or too large for the versatility I have in mind?

- I've looked at All-Clad saute pans, but according to descriptions my boyfriend has given me, the pans they use at his work to actually saute seem more like saucier or chef pans, i.e., with curved, sloping sides. Do saute pans with steeper sides do something special the saucier pans can't? I am pretty confused about this, honestly. If I were to use an All-Clad saucier pan in a saute pan capacity, what size should I get?

- I probably want an All-Clad sauce pan. What's the ideal size: 1, 1.5, or 2 qt?

- Stock pots: what brand? What size? We do make a lot of stock.

- I've heard a lot about Le Creuset on these boards. Are they really necessary? He does make a lot of French onion soup. Is this also something I could forgo?

- Anything that I'm missing? We will also be making a lot of rice, beans, soups, and stews. Oh, and fried chicken. Any recommendations?

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