The five pans you meet in heaven... ;)

[Gaelen]

My oldest nephew is getting married in the fall, and one of the suggested shower gifts is a set of good pots and pans. But the more I think about it, the less I'm inclined to go for a full set of 10 or 13 pans, half of which they'll likely use only once in awhile. Everyday Food ran a piece in the April, 2006 issue called Five Essential Pots and Pans--and how to use them! (http://www.marthastewart.com/article/five-essential-pots-and-pans?autonomy_kw=essential%20pans&rsc=header_9) I took a look at my own cookware, which I love, and realized that maybe Martha Stewart was onto something.

Her five essential pans:

10" nonstick skillet
12" stainless steel skillet with ovenproof handle
5 to 6 quart covered dutch oven (suitable on stovetop or in the oven--the article pictures a Le Creuset style enameled cast iron dutch oven)
3 to 4 quart straight-sided large saucepan (non-reactive material like stainless steel, with oven-proof handle)
8 to 10 quart heavy covered stockpot


I looked around my kitchen, and the pans in the dish drainer or in the oven, ready to use, are:

8" cook's 'everyday' pan--a wok-style nonstick skillet with flared sides, and two stockpot-style side handles (no long handle to accidentally bump on a busy cooktop)
10" nonstick 'chicken fryer' style skillet with 3" deep straight sides
2 quart saucepan
4 quart stockpot

The cover that fits the stockpot also fits the chicken fryer, and I have a small universal lid that fits the 8" everyday pan and the 2 quart saucepan. Along with my 20 year old stainless Revere-ware teakettle, these pots from my full set are used all week long, and the everyday pan is used... well, every day!

The other pots and pans in my set--8" and 10" flared side skillets, a 10" everyday pan, a 1 quart saucepan with lid, a square grill pan, a griddle and an 8 quart stockpot with stainless steel colander--all get used once in awhile, but they don't see nearly the action of my four favorites. The 8" skillet has a little pan fatigue from daily use, so the small everyday pan replaced it on my stovetop a few months ago (I love my 10" everyday pan, but it's a little large for a one-serving omelette.) I've also got some specialty pans--a conventional wok, a 3 quart, non-reactive Revereware stainless saucepot, a large roasting pan, and two weeks ago I found a Le Creuset #26 blue enameled cast iron grill pan, barely used, in the local thrift store for TEN DOLLARS! ;) Now if I could just find a second-hand Le Creuset style ovenproof enameled cast iron dutch oven in dark blue, say about 4 quarts--well, the hunt continues. Meanwhile, there's always my Corningware and pyrex baking dishes. :)

Except that my sizes are scaled down a bit from Martha Stewart's list (I'm only cooking for one...), and that I haven't quite saved up enough for the dutch oven of my dreams, our 'essential' lists are pretty similar.

I'm starting to think it would be wiser to see what kind of pots my nephew and neice-to-be are most attracted to, and would find easy to handle and use. Then, rather than giving them a large set of cookware they don't really know how to manage and don't have room to store, I could give them four or five matched basic pieces...and recipes to go with them...based on these "essential" pan lists. Maybe if they had pots that truly worked for many purposes, they might be more inclined to cook than call for takeout.

What are your 'essential' pots? How close is Martha Stewart's list to the pots you use every day?

[Missy]

Gaelen, I've just considered these decisions myself here lately..and considered purchasing the "good ones"...caphalon ones...so I did some eyeballing them at the stores....and started thinking along the same lines of "I don't think I NEED all that come with the "set"...so why go to that whole expense? So, then, I saw that places that sell calphalon have "special" deals on individual pans...and quite reasonably. I bought at one of the Bed Bath places....an "Omlette Pan"...which is just a large frying pan, for only $39.00 with lid...and it's regularly a $100 pan. I bought it because then I thought that would be a good way to "try" before I ever went and bought a big "set". I also then found a "sauce" pan from calphalon too that was a "special" limited time offer. So, I have two. I must say, I LOVE the frying pan....and I use it most often.

But? Do I need expensive large stock pot for just the two of us???

I think for now, I'm happy just owning the exact pot that I use instead of having many expensive ones that I don't. I don't have the storage space...and they do take additional care to keep them scratch free. But, I can handle that for ONE or TWO pots.

If you do go for one of these calphalon pans or the like...besure to buy the plastic utensils and use them exclusively. I do believe that they make a difference in the quality of end product of what your cooking.

I also knew I was committed to handwashing these special pieces instead of throwing them in the dishwasher...but, to me, it's been worth it..and they clean up like a charm.

[Missy]

TEN DOLLARS!!!!!!! THATS CHEAP!!!!!!! Lucky you! ;)

[miralin]

10" nonstick skillet, rounded
12" deep frying pan, straight sides, with a lid
8 quart ovenproof stockpot with a lid
3.5 quart stainless steel ovenproof saucepan with lid
5 quart dutch oven but not ovenproof, bah.

I'd say she's dead on. Add in the tea kettle and a few good knives and I can cook about anything.

[Gaelen]

Miralin, I totally agree about the teakettle and the knives...in my case, just one decent chef's knife, my swiss army knife (in case I need a smaller blade), and a ceramic hone are all I take to dog shows and camping, and I'm good to go. At home I may have a few more blades, but I usually only use a couple of them.


But? Do I need expensive large stock pot for just the two of us???

Missy, I think the size of your family and the kind of cooking you usually do are your best guides, here. I'm only cooking for one (usually) but I make a lot of soups, stews and chilis. Since my ancient original un-supersized crockpot was only 3 1/2 quarts, and it could hold all but my for-a-crowd recipes of that type, I figured the covered 4 quart small stockpot that came with my set would also work just fine...and I was right. It's only a stockpot in style--it has the two small handles rather than the long handle of a typical saucepan. It can hold a full-sized soup recipe with room to spare. I have Cooks Essentials Hardcoat Enamel pots from QVC, which are heavy enough that I never have to worry about burning the bottom of a slow-simmering soup or stew. I can also cook beans and pasta in it, when I make those things, so that size is fine for one or two people. For four people, I'd size up to a 6 qt. covered stockpot.

Do you need a hard-anodized stockpot? Not really, unless you want one. You can get a fine, heavy duty piece of stainless steel with a copper-aluminum core bottom, or a heavy duty piece of porcelain enamel coated aluminum, with a cover, for around $40, far less than Caphalon's stockpot, and if you're only using it for a stew or chili once or twice a month, you're good. You can also get a 5 or 6 quart enameled cast iron dutch oven with an oven-safe lid that can work on either the stovetop or the oven, and it can be your stockpot. Whatever material you choose for your stockpot, it should be heavy enough to stand up to long slow cooking, and the interior should be non-reactive to acid foods (stainless steel, enamel, even non-stick if that's what you prefer.)

Why did I keep the 8 quart stockpot, which is actually kinda small by stockpot standards? Well, I really like the draining colander insert. I preserve and can at least a bit of stuff every year, and this pot is great for preparing big batches of fruit, or tomatoes, or blanching veggies prior to freezing. When I really need to cook for a crowd, it's there. And when I want to make just few half-pint jars of jam, or pickle, or chutney, the 8 qt. stockpot plus strainer insert means I don't have to haul out the big enameled canning pot that can handle 7 quart-sized jars.

This is a picture of a really nice sized wide stockpot in hard anodized aluminum (http://www.qvc.com/asp/frameset.asp?class=1125&cont=mhcl&cm_re=PAGE-_-MASTHEAD-_-COOKING) that would be a good pot for those recipes that make 8-10 cups, but that won't overwhelm your cupboard space. In case they change this picture, it's item # K5931, Technique Hard Anodized 5 qt. dutch oven with stainless steel basting lid. And yes, it really IS oven-safe to 500 degrees, and yes, you really CAN use metal utensils in these pots (although I use mainly wooden spoons.) This pot and others with the Dupont II Scratchguard nonstick coating can handle making contact with a stainless steel soup ladle now and then without panic.

[kevinpa]

I'd be lost :eek: without my Russell Hobbs Cordless Electric Teakettle.

[Gaelen]

Kevin, how long does the cordless teakettle take to charge, and how long does it hold the charge?

[kevinpa]

Kevin, how long does the cordless teakettle take to charge, and how long does it hold the charge?

It does not charge. It has 2 parts, a base and a kettle. The heating element is built inside the kettle itself. When the kettle is set on the base and the switch turned on it heats the water and has an automatic turn off when the water is ready. You then remove the pot and take were you like without a cord.

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/Chefs_Choice_685.gif

[Missy]

Gaelen, have you seen these container's on QVC?

http://www.qvc.com/asp/frameset.asp?nest=%2Fasp%2FisItemNumberRedirect.as p&search=SQ&frames=y&referrer=QVC&CLASSLEVEL=&cm_re=PAGE-_-SEARCH-_-SEARCH&txtDesc=Pickle+container&SearchClass=

I posted the long link, because I haven't yet figured the hyper link yet? LOL :cool: I WILL THOUGH! lol

Anyways, I saw these today on there QVC..and I've seen these before...but I thought these were extra nice. I didn't buy them though. They're for olives and pickles and you flip them over and their juice drains to the bottom...and when your finished eating what you want, you put the lid back on and flip it back..and that way they stay stored in their juices..and you don't have to fish around for them. They also showed it for use in taking a salad to work with you...you put the dressing in the bottom...and the lettuce in the big part on top...when you want to freshly dress your salad you can then flip it...and then reflip it and you won't have your salad swiming in dressing.

I love QVC...:D

I have an electric tea kettle (mines with a cord though) after seeing friends of mine from England bring their's along on vacation. I drank MORE TEA that week spent with them! :D HOW FUN!!! I love those BRITS!!! I love their TEA too! I asked her to send me some...and she DID ~ a bag of 440 indivigual tea bags!!!!...I think I have enough till....till...I DIE! lol :eek:

Those electric tea pots are nice. It heats the water up in NO TIME.

Back to pots....we did buy one of those really nice tall stainless steel stockpot...and I made vychissouse one day...and I THOUGHT I needed to use that size pot...lol...needless to say..I did NOT..and had to peer over this enormus pot for this pathetic size recipe I was making:eek: ...it's just that the leeks SEEMED sooooooo LARGE!:rolleyes: lol (even though you throw half of it away when you cut it to bits!) ~ anyways...I bought this huge stock pot, well, because one must OWN everything!!!!! :D

However, now I just use the basic smallish "pot" that came with my first set of pans. I'm going to trade up one day for that Le Creuset dutch oven!...I'll keep my eye's peeled for it and get a deal like YOU DID!...I see that many of the Food Network chef's use them...so? I gotta TOO! :D

[Gaelen]

Ah, the upside down pickle storage containers, I have seen them.
Since I have a miniature kitchen (I am not kidding, it's 7ft x 10 ft), I pretty routinely go through it and weed out what I am not using. I store some things (like the roaster and the 30-cup coffee urn that I need for crowds) upstairs in a closet, and try to keep only the things I use at least once a week in the kitchen itself. That's why the 4qt stockpot lives in the oven, at the ready, and the 8qt stockpot comes downstairs about mid-summer when I start putting things by, and the big enamel canner only makes one or two appearances a year. I am constantly 'editing' my kitchen, deciding what I don't need any more, testing new things...but only a few make the cut and get to live there full-time.

For instance, I just switched all of my spices to glass jars, saved a few space concious plastic ones for the camping box, and recycled the rest to store screws and nails and other small home stuff. The only things I've 'added' recently (besides that Le Creuset grill pan--love it!) are a 2qt. glass pitcher with a lid and two glass salad dressing mixing bottles. It was a particularly good day at the thrift store--the pitcher was $2 and the salad dressing bottles (70s style Good Seasons bottles with an actual glass stopper top) were fifty cents each. I really have to be careful; it's way too tempting to fill up my kitchen with stuff I don't really use all that often.

My name is Gaelen, and I'm a kitchen equipment junkie. ;)

[kevinpa]

keep only the things I use at least once a week in the kitchen itself.

lol, I do that too. Since I have no room for anymore cabinets in my kitchen I built this very large 1 in the attic. If I dont use it in 2 weeks....up the stairs it goes:lol:

[Missy]

Gaelen wrote:
My name is Gaelen, and I'm a kitchen equipment junkie. ~ LOL...a girl after my OWN HEART!!!! lol

We too have a rather "tiny" kitchen...and at least YOU inventory..I just use and shove...:rolleyes: I've GOT to do better!!

We did buy after christmas this year some rolling carts...(this one in particular, and a smaller one, in white)

http://www.directlyhome.com/kitchen-furniture/islands-carts/kitchen-cart-501595.html

The long one has a fold out extra "arm" that I chose in the stainless steel...and the small rolling cart has a granite top. I LOVE them, especially the small one because I can drag it to the stove as a chopping center.

We don't have room for an "island"...:rolleyes: so this was a great added counterspace and additional storage....you know...for MORE STUFF!!! :D

...you just HAD to rub in that damn Le Creuset pan AGAIN didn't you!?
:p :rolleyes: lol

Okay, gas or electric? Boxer's or Briefs? lol

[Billie]

I have been really enjoying this thread but like many of you with kitchen apparatus and a husband who loves "kitchen things", my thought of heaven is that we won't be limited to five pans...:D Gabe told me yesterday for Mother's Day--MOTHER'S DAY, HE wanted...we gotta quite watching the food network!

[Missy]

LOL....go GABE GO!!!!!! :thumbsup:

Some how OWNING the "stuff" makes one a chef. :D That's my theory anyways.

Just like watching Giada makes me Italian, and Paula, southern....so on and so forth. lol Just like reading Gabe makes ME a biochemist...lol :eek:

[cmcole]

My hubby is a kitchen appliance junkie, I'm sure.
I could make do with a whole lot less, but he keeps drooling over the shelves in the stores for all the "specialty" equipment.

My Braun has been indispensable in my former life (when I actually made bread on a regular basis). Now, it doesn't get used as much, even for chopping, etc. There is a blender attachment that I use occasionally, although I also have a blender/juicer (see note above regarding hubby), so I could just pull out that, instead.

My Kitchen Aid mixer is my favourite for a lot of mixing. My shoulder was hurt, and it is easier to do mixing by machine, rather than manually, sometimes.

My set of pots and pans are Lagostina, and are my favourite. They far outlasted all the sets of "cheap" stuff we had previously. They include a small saucepan, a medium saucepan with steamer insert, and a larger saucepan. All these have covers and heat-proof (metal, actually) handles and, I believe, copper bottoms. They are wonderful.

We have a Martha Stewart skillet (wide, straight edged), and a Paderno fry pan (really huge) that my hubby uses frequently. However the Paderno does not have a lid, which I wish it did.

I have some silicone bake ware, and Silpat sheets for the sheet pans. I have insulated (Air Bake) sheet pans, which I really like.

What else? Those would be the basic things that I use. My hubby uses deep fat fryers, popcorn makers, and other appliances, sometimes.

[Gaelen]

My oldest nephew and niece-to-be were home this weekend, so I found out where they are registered (Macy's, Bed Bath & Beyond, and Target, all with online registries which will make my job easier.) And someone has already fulfilled the cookware request for Calphalon's Kitchen Essentials 10 piece set of non-stick hard anodized with glass lids. Whew...that gets ME off the hook! ;)

It's the low end of the line (relatively speaking), but it shouldn't overwhelm them with stuff they don't need or won't use. I always forget that retailers count the lids as pieces, so their Calphalon '10 piece set' is really only six pans and four lids (unlike my Cook's Essentials 10 piece set, which really is ten PANs and five lids!) Their new set is actually pretty close to Martha's five-pan essentials: it includes a 1-qt lidded saucepan, 2-qt lidded saucepan, what they're calling a 3-qt lidded saucepan that looks to me like a deep straight-sided skillet (chicken-fryer style), a 6-qt lidded stockpot and 8-in and 10-in slop-sided frypans (they call them omelette pans...well, okay.)

So now I get to think of another gift...and spend the money I would have spent on their cookware on mine. ;)

The Le Creuset grillpan is so much fun that I've been cruising garage sales and thrift shops and eBay hoping to score again on a deep skillet of the same size, or the small #16 skillet, and who knows, maybe even that 5-qt. French oven. Anyway, no luck this weekend and I've been outbid on every eBay auction, but I'm going to keep trying. It's the thrill of the hunt, after all.

Since they got non-stick cookware, maybe I'll get them some really good wooden utensils. ;)

[Missy]

You could get them a MAGIC BULLET!!!!!!!:D

[cmcole]

If you don't get wooden, then try for silicone.

[Ottawa]

Re:"What are your 'essential' pots? How close is Martha Stewart's list to the pots you use every day?"

I don't like to use non-stick, coated pans. They are easy to damage and after a bit of practice with cast iron, and using the oil/salt on them once or twice a year you have a good, shiny, almost non-stick surface as well. I have never bought a cast iron pan new but I looked and had friends look at yard sales after hearing about them for searing meat on the BBQ. I ended up with 5 cast iron fry pans for $10.00 but had never planned on using them in the kitchen.
I keep the 2 BBQ fry pans oiled and in the shed. For fish or a steak they are amazing and you can actually watch the translucent fish flesh turn opaque as the cooking line moves up the fish in under two minutes. You use the grill for beef or pork for grill markings only after searing in teh fry pan. They worked out so well that I prefered them for much of my indooor cooking as well.

When we moved into this house 6 years ago we were extremely limited in cupboard space. I do almost all of the cooking since going PP. Our kitchen was too small for an island, and the ceiling too low for what for a hanging rack. I went to a store that sold verticle display racks and realized it was what I wanted for the large items we did not have cupboard space for. The racks are reasonably priced as well as the hooks and much, cheaper than the horizontal racks sold in Kitchen Stores.

I went to a plastics store for a few clear shelves and they provide space for the proteinpowders, etc..
Except for the small saucepan (used for chocolate or melting butter) and the large pot, all the pots and pans on this rack would be used every few days with the large cast iron fry pan being my favorite.
http://www.imgmonkey.com/image/2808-kitchen1.JPG
The rack worked so well that I went back after a month and added two more racks (http://www.imgmonkey.com/image/4739-kitchen3.JPG)to clear up the remaining items that were a jumble in the limited cupboard space. The hooks on these shelves are meant for clothes, etc. and the utensil part is actually a tie/belt rack. I have put them all through the dishwasher when we repainted the kitchen and they hold their chrome finish well.
The plastic shelves are quite reasonable as well. You measure, then lay out a pattern and take it to a plastics store and you have a custom set of shelves cheaper than buying a set that would still have edges and might not fit your space.

Unless we are having leftovers, nuked, I like to cook in the large cast iron fry pan. Even for the BBQ, I use a similar pan. Outside you heat the dry pan on high for at least 5 minutes. You put your buttered fish or oiled steak onto the hot surface and it is seared in second. Inside I sear the protein as well but do not get it as hot since oil would be spitting everywhere. Then I turn it down and add the items that need less cooking. The rounded pan on the second rack is great for steaming vegetables or doing a small medely, but for meat I like the seared effect of using a very hot pan and cast iron beats the others.
The hooks on these shelves are meant for clothes, etc. and the utensil part is actually a tie/belt rack. I put them all through the dishwasher when we repainted the kitchen and they hold their chrome finish well.
The lid rack is something I saw at Ikea for under $5.00 and it solved the problem of where to put the lids.

[Gaelen]

I got another one (Le Creuset pan, that is!) I put in a bid on a #23 flame orange skillet on eBay, and never expected it to outlast, but I got lucky and got the 'winning bid' email this morning. Of course, with shipping, it's nearly $30, but still less than 1/3rd of the retail price...

I was going to try to stick to blue, but then I decided condition of the pan was more important than color, and these pans clean up so well that I'm liking the color variations. A #23 size is a 9 1/2" skillet, with two pour spouts; the seller listed it as from an estate sale, but if it has the textured enamel interior, it's newer than that. No rust, only a small exterior chip, and the perfect size (this is the size skillet I typically wear out in about three years from everyday use.)

I really like my grill pan, so I'm eager to get this skillet. ;)

[Mitra]

My husband decided at the weekend that I needed a present, and bought me a le creuset casserole :D. It's a 4.6 L oval one (I wanted an oval one to fit chickens in) in red (it's red because he likes the red ones). I cooked a chicken recipe from Paula Wolfert's South Western France book on Monday, because I needed to play with my new toy :). Excellent recipe, and the casserole worked perfectly ;). We mainly had ceramic casseroles, apart from the bottom bit of my stainless steel steamer, which can also double as a casserole - so it's handy to have another stove top/oven dish. And I get a resistance workout picking it up, too ;).

[Gaelen]

LOL...resistance exercise while cooking. I love it!
Cast-iron cooking is a lot of fun. Since I found that Le Creuset grill pan in the thrift store, I've found or won three more gently used plain skillets (small, medium and large sizes.) It's definitely an energy-saving way of cooking, since everything I've made seems to respond the best on low or medium-low heat. I made the most amazing duxelles when mushrooms went on sale...and they hardly needed any attention at all.

Since I got so lucky with my second-hand skillets (all Le Creuset, in either blue or flame, and all in excellent condition), I've started searching for casseroles in flea markets and on eBay. I haven't had any luck finding or winning Le Creuset, either used or new, but Copco, Dru Holland, and another Danish brand with a name that escapes me at the moment are a bit more plentiful and a lot less in demand. So far I've won two smaller casseroles on eBay...a blue Copco 2qt round casserole with hardly a mark on it, and a Dru Holland #8 (probably about 1 1/2qt) imprinted with a pale green-blue tulip pattern. The Dru Holland is a little harder used than the Copco, but the use just gives it a touch of character. I just unwrapped the Copco casserole a few minutes ago...and there's a sausage, mushroom and zucchini casserole of Mario Batali's that's calling its name for a trial run. ;) And I'm watching a 4qt Dru Holland casserole in the same pattern...I'm having a lot of fun finding these things.

I'm getting closer and closer to the 'five perfect pans.' A small skillet, a larger and deeper skillet, a 2qt saucepan, a 4-6qt casserole that can be used on top of the stove AND in the oven, and a stockpot with a colander insert appropriate to your family size (for me, 8qt is plenty) seem to be the perfect pans. Styles may vary, but I'm finding that I gravitated to these five basic pans while hunting for the cast iron pieces.

[Mitra]

I've had le creuset frying pans, but they were non-stick, and no matter how careful (and we're both bordering on obsessive about it) you are about never using metal utensils, and keeping the heat low (to the point where it's almost too low for what you're trying to cook!) the non-stick eventually starts to flake. They don't seem interested in re-coating them, so you end up having to throw away a good solid pan to avoid eating flakes of teflon in your dinner. When I threw the last one out I bought two much cheaper cast iron frying pans, a 10" and an 8", and I am utterly impressed by them. They are indestructable; after a few months of use they're pretty close to non-stick, but if something goes wrong you can scrub them if you have to; they can take any temperature - I love them :D. The only down-side is the metal handles, which get very hot, so I tend to leave insulating sleeves on them while I'm cooking, so I don't forget and grab the handles - and so far I've set fire to three of them! The people in the kitchen shop think it's a bit odd that I'm bulk buying the handle covers. With my large saucepan/stock pot, middle sized saucepan, small saucepan, and 12" saute pan (all stainless steel) I'm up to six, but those pans are all in pretty constant use - and there are two or three more that I use from time to time, without starting on casseroles.

[Gaelen]

hmm...the Le Creuset grill pan and the medium skillet are what looks like textured enamel inside and out...no evidence that it's non-stick, but I'll have to check them more carefully. The smallest and largest skillets are smooth enamel inside and out, so no issues (hopefully.)

My Cooks Essentials nonstick is Dupont Teflon with ScratchguardII, which is supposed to be metal-utensil safe (although I mainly use wood, and the occasional silicon spatula). Some of them are nearly four years old, and the only one that's 'retired' from daily use is an 8inch skillet that, after nearly daily use for four years, has a touch of 'pan fatigue.' The finishes are all fine, but the non-stick is much more dull than less used pans in the set. No flaking, though.

[Mitra]

I think my le creuset one lasted about 10 years - but I think a pan at that sort of price should be a lifetime thing, and I hated having to throw out such a solid structurally sound pan.

[mcsblues]

You expert chefs may have already covered this, but have you tried the Scanpan range? - particulaly the nonstick 'ceramic titanium' pans - they say you can use whatever utensils you like - there may also be a guarantee on the coating, I'm not sure.

[Gaelen]

I haven't tried Scanpans, Malcolm...but I do have an good collection of Cooks Essentials, which are made for QVC in hard-coat enamel aluminum, stainless steel, hard anodized aluminum and enamel-coated hard anodized aluminum exteriors, all with DupontII with Scratchgard non-stick interiors with a lifetime warranty.

They are advertised as all-utensil safe, and in practice, I can say that's true. The hard-anodized pans are even NSF-rated, which is a requirement for cookware used in commercial kitchens. I mainly use wood and the occasional silicon utensil, but I have used stainless steel spatulas, spoons and ladles (and even knives) in all of the pieces and the non-stick interiors are undamaged, and still in great shape (I've had them for four years plus). I don't like the stainless steel exterior (too high maintenance), but I love the hard coated enamel exterior, and I've just gotten my first piece of hard anodized enamel coated exterior--a 12 inch round 'griddle' that is oven safe, so it can also be used as a baking pan (scones!) and a pizza pan. It's much easier to handle than a baking sheet, and I love the way it heats.

[LisaS]

I saw Alton use a griddle/grill pan that had a removable handle - so you could sear on the stove and transfer to the oven w/out needing an oven big enough to accomdate the handle (my oven is tiny).

have you ever seen one of those for sale anywhere?

[Mitra]

I saw some last week in our local kitchen shop - but that probably doesn't help you much ;).

[Gaelen]

Lisa, did the grillpan look like this?

I found it here (http://www.kitchenadd.com/Typhoon/Typhoon-Folding-Handle-Square-Chargriller-B0009W7XV8.htm), and there were several listed on eBay.

[LisaS]

Thanks - yes, it looked very much like that - though I remember it as being removable not just fold-up-able <g> -- I'll look more on the 'net I guess - My searchings weren't finding anything like this one either

now I put "grill pan removable handle" into google and find this right away -
http://www.chefsresource.com/12024.html

sign -- I just need more kitchen-oriented disposable income <g>

[Gaelen]

Lisa...you can take the handle off the Typhoon grill as well as fold it up...I used to have a skillet that I used for camping. The "Y" of the handle near the pan just squeezes together, and it comes out of the little hooky thingies that hold it onto the pan.

The one thing I noticed is that on mine (a good ten years ago) the handle didn't seem to be quite up to the task of a fully loaded cast iron skillet...so I'd watch out for that. But if Alton is using one, you know it's probably come up in technology to be equal to the task. ;)

[Reverie]

I just got new skillets this week. I got All Clad MC2 stainless steel 14-inch and the 10-inch. I love them! I browned meatballs, sauteed mushrooms and cooked my soft eggs beautifully with no sticking. Cleanup was easy too with a Dobie. I decided to get away from the non-stick pans since they do scratch and you don't know how much of the bits of stuff you are ingesting. Also, I like to cook with high heat and have an oven proof skillet.

I tried cast iron but had black stuff in my eggs for the first several weeks of use. I may not have seasoned it properly. And I just had to wash it in soapy hot water when it says not to!

Now a days, I don't buy sets anymore since many pans just sit unused. I try to think of what I will be cooking.

I also have a big soup pot for chili, stews and soups and a covered dutch oven for slow roasting meats. I don't really use the smaller sauce pans or double boiler.