Posts tagged ‘recommendation’

November 21, 2012

Cookware Staples!

After much research and a few years of cooking under my belt, I have decided that the best “cookware set” is a compilation of pots of different brands. There are a few staples that are a must. There are three types of cookware that I use: Cast Iron, Non-Stick and Stainless Steel. Below I have listed the specific kinds that I have in my kitchen – I fully recommend all of them! There are plenty of great pots/pans out there though, so it all depends on what type of cooking you do most! I most frequently use http://www.amazon.com for reading reviews.

Cast Iron Staples:

o 12” Skillet by Lodge, Purchased at Crate & Barrel for $29.99 (also avail. at Wal-Mart, Macy’s, Target, etc.)
o Best Uses: Searing Chicken & Other Meats(& finishing in the oven), Browning Vegetables, Steaks, Deep Dish Pizza
o 6 Qt Enamel Coated Dutch Oven by Lodge, Purchased at Wal-Mart for $49.95 (also avail. at Home Good’s, etc.)
o Best Uses: Browning Meat, Boiling Noodles & Vegetables, Soups/Stews, Making 1 Pot Dishes & Finishing in Oven to Brown (i.e. Macaroni & Cheese, Casseroles, etc.), Roasting Whole Chicken, Deep Frying, etc.

Non-Stick Staples (cannot go in oven):

o 10” & 12” Skillet (Set of 2) by Calphalon, Purchased at Bed Bath & Beyond for $59.99 (less the 20% coupon!)
o Best Uses: Omelets, Grilled Sandwiches, Pancakes, General Purpose
o 11” Grill Pan by Calphalon, Purchased at Bed Bath & Beyond for $39.99 (less the 20% coupon!)
o Best Uses: Indoor Burgers, Panini’s (use with cast iron press), Kebobs, Bacon, Grilling Meats (won’t brown the same as in non-stick or cast iron).

Stainless Steel Staples:

o Set: 10″ fry pan, 1.5-qt. covered sauce pan, 3-qt. covered sauté pan (“chefs pan”), and an 8-qt. covered stock pot

What I have today: Cuisinart Tri Ply French Classic 11pc Set at Bed Bath & Beyond for $299.99 (less the 20% coupon)

What I want someday: All Clad 7pc Set at Bed Bath & Beyond for $699.99 (less the 20% coupon)

o Best Uses: Everyday cooking set for all other purposes. These can start on the stovetop and go into the oven (like cast iron)! These brown meat better than non-stick or enamel coated and heat quickly. The chef’s pan/sauté pan is the most important because of the flat sides – you can do a sauce, sauté, pan fry, etc. Use the big pot for boiling or for soups, especially ones that require an immersion blender.

These are just the ones that work best for me! If you have any recommendations, please leave in the comments section or email me and I’ll add it to the post!

Happy Cooking! 🙂