K813zra
Senior Member
I have been writing up a list of stuff to get to replace some of my hand me downs that are dying off. My wife and I recently made a move from Spain to the USA, about 18 months back and left everything behind as such we are starting over in a lot of aspects. So, I need to decide what to add to my cookware and when to do it. Where to skimp and where not to. A list of what I have so far.
Hand-me-down stainless turkey roaster of unknown vintage. This works fine for what it is but only gets used twice a year.
12 inch lodge cast iron
10 inch Debuyer mineral b (just got it the other day)
16 and 8qt mainstay single ply stainless stock pots...(Heh...)
5 quart T-fal nonstick saute pan (I almost never use this)
5.5 quart Tramontina Enamel Cast Iron Dutch oven ($10 at walmart clearance sale!)
4 quart disk bottom soup/sauce pot that has plastic handles, which will not stay on. It is about 30 years old and I need to replace this! (Use it daily!)
x2 disc bottm 1qt sauce pans(These seem to work fine but are ugly as all get-out.)
So, the mainstay pots need replaced because they are crap, simple as that. However, that can wait as I don't use them for much. Corn on the cob and pasta mainly. I do not make gallons of stock at once. I normally cook for 2-4 people with the exception of Sunday and holidays and I use my grandmothers kitchen and cookware on those days anyway. (Grandma ain't playing, she has it all when it comes to cook and bakeware!)
The 4 quart needs replaced too because I use it everyday, every damn day! And that is what I am curious about. I think I want to stick with the 4 quart range, maybe 3 quart would be fine. I want stainless loop handles too. Idk why but this is what I prefer, am used to. However, this is an odd size to find, it seems. At least in a taller size vs rounder. What I can find seems to be the All-Clad Cassoulet and or Casserole dishes. Anyone know the advantages/disadvantages to the Cassoulet over the Casserole? Cheaper options welcome! This wouldn't even be a question if I could find stainless 4 quart stock pot with stainless loop handles but I can not seem to.
Also, I have been looking at adding a 12 inch stainless fry pan. I have been looking at the Cuisinart Muliclad line with lid. It is $100 cheaper than All-Clad...I like cheap but functional. Thoughts on this or do I need to bite the bullet and go more expensive?
What about commercial stuff like Vollrath and Vigor? Disk bottom (what I own now and my mother used for 30 years beforehand) vs multiply?
Thoughts and suggestions would be helpful! Thanks.
Hand-me-down stainless turkey roaster of unknown vintage. This works fine for what it is but only gets used twice a year.
12 inch lodge cast iron
10 inch Debuyer mineral b (just got it the other day)
16 and 8qt mainstay single ply stainless stock pots...(Heh...)
5 quart T-fal nonstick saute pan (I almost never use this)
5.5 quart Tramontina Enamel Cast Iron Dutch oven ($10 at walmart clearance sale!)
4 quart disk bottom soup/sauce pot that has plastic handles, which will not stay on. It is about 30 years old and I need to replace this! (Use it daily!)
x2 disc bottm 1qt sauce pans(These seem to work fine but are ugly as all get-out.)
So, the mainstay pots need replaced because they are crap, simple as that. However, that can wait as I don't use them for much. Corn on the cob and pasta mainly. I do not make gallons of stock at once. I normally cook for 2-4 people with the exception of Sunday and holidays and I use my grandmothers kitchen and cookware on those days anyway. (Grandma ain't playing, she has it all when it comes to cook and bakeware!)
The 4 quart needs replaced too because I use it everyday, every damn day! And that is what I am curious about. I think I want to stick with the 4 quart range, maybe 3 quart would be fine. I want stainless loop handles too. Idk why but this is what I prefer, am used to. However, this is an odd size to find, it seems. At least in a taller size vs rounder. What I can find seems to be the All-Clad Cassoulet and or Casserole dishes. Anyone know the advantages/disadvantages to the Cassoulet over the Casserole? Cheaper options welcome! This wouldn't even be a question if I could find stainless 4 quart stock pot with stainless loop handles but I can not seem to.
Also, I have been looking at adding a 12 inch stainless fry pan. I have been looking at the Cuisinart Muliclad line with lid. It is $100 cheaper than All-Clad...I like cheap but functional. Thoughts on this or do I need to bite the bullet and go more expensive?
What about commercial stuff like Vollrath and Vigor? Disk bottom (what I own now and my mother used for 30 years beforehand) vs multiply?
Thoughts and suggestions would be helpful! Thanks.