Recommendations on Cookware - Page 2

rayxi · #1 05-09-2009, 01:24 AM

I have mix of All-Clad and Paderno. For the money, I much prefer the Paderno. Most of my All-Clads cookware doesn't sit flat anymore. All of my Paderno pots and pans sit perfectly flat. It doesn't have the big name of All-Clad however so you won't be seeing it on Food Network.

I agree with JCL, pick the pieces you want and compare the open stock prices with the set prices. I find that the set prices are usually discounted more, so even if you end up with pieces you don't want it may end up costing less.

bmwman3241 · #2 05-09-2009, 10:24 AM

JA Henckles... Best Knives

realchef · #3 05-09-2009, 11:19 AM

Quote:

Originally Posted by bmwman3241

JA Henckles... Best Knives

sorry, but no.

Wusthof Trident. Classic or Grand Prix the best modern knives. Best overall Knives are vintage Sabatiers (pre 1985) Such as K Sabatier.

sleepless · #4 05-12-2009, 10:27 AM

Quote:

Originally Posted by realchef

sorry, but no.

Wusthof Trident. Classic or Grand Prix the best modern knives. Best overall Knives are vintage Sabatiers (pre 1985) Such as K Sabatier.

Henckles are not the best, Wusthof is one of the best out there.... Global are nice too, hey realchef .... why would Al kill you ???? no real data on this issue... also U know majority of the restaurants use Al pans......studies from Clemson U. found that you'll get far higher amounts of aluminum from antacids or deodorants then using in pans

realchef · #5 05-12-2009, 11:32 AM

Quote:

Originally Posted by sleepless

Henckles are not the best, Wusthof is one of the best out there.... Global are nice too, hey realchef .... why would Al kill you ???? no real data on this issue... also U know majority of the restaurants use Al pans......studies from Clemson U. found that you'll get far higher amounts of aluminum from antacids or deodorants then using in pans

The research is so unclear (re: Alzheimer's). There are studies with results leaning both ways regarding cooking in aluminum.

What concerns me regarding cooking with it, you will notice a difference with the end result. Anything even mildly acidic or base will pick up a clear metallic tinge. Have seen Aluminum foil literally dissolve in a hour when touching tomato based sauces, even BBQ sauce. Every aluminum saute pan becomes pitted and scarred from use. Reduced a beurre blanc ONCE in an aluminum pan. It turned green within a total time of 30 minutes. Whisking or stirring in them really exaggerates the degredation.

I am aware of the extent of usage in restaurants. Your higher end restaurants will avoid them. I know of a few even here in Santa Fe. Some that cannot afford steel or stainless pans, try to at least use stainless stock and sauce pans. This at least puts the long cooking times in a non-questionable vessel. Leaving the shorter cooking time items for the cheap saute pans at the time of service.

Without clear proof, it's hard to be certain. With the practical experience and the studies put together, it fits pretty well. There is an undercurent of agreement throughout the industry.

On the good side, rhizomes such as turmeric, galangal and ginger are reputed to hinder the advancement of Alzheimer's. The countries where curries are prevalent have the lowest incident rate of the disease.

Teflon is showing to be a cancer hazard as well.

Having eggs for bkfst is questionable. At home, there are 2 egg specific pans. Both French heavy steel and well seasoned. These pans perform as well as teflon and are as cheap as the aluminum. It's unfortunate that they are hard to deal with in restaurants due their propensisty to rust. They have to be handled well to make it through repeated dinner services.

ravenheart · #6 05-12-2009, 02:38 PM

Quote:

Originally Posted by realchef

Teflon is showing to be a cancer hazard as well.

True - however - in order to get the teflon coating to start braking down you have to heat it to ~450 F and in order to produce dangerous amounts of the gas in question you have to reach ~700 F. These temperatures can occur in cooking, so it is a threat.

Cooking over low to medium heat however with Teflon is safe - just takes knowing to stay alive