Thread: my kitchen (Help)

IMHO there is not universally perfect pan for all types of cooking. I have sought out and bought the pans that perform the very best for what it is I'm cooking.

I have cast iron for searing steaks and burgers on the stove as well as my chili pots, my gumbo pots and braising pots/dutch ovens.

I have non-stick for omelette's and crepes.

I have stainless skillets for sautes.

So I think that with cookware, you don't get away with one perfect surface - but I may be wrong.

David

Most of the consumer style cookware is of poor quality and just becomes frustrating to use. As an Executive Chef now for 20 years I believe that most of the Celebrity Chef cookware is not worth the money. Cookware should be one of those things that last a lifetime. Teflon pans no matter how good will not last. I have used a few not all and that is just my opinion. In most restaurants they saute in aluminum pans. That can be made non-stick without teflon. At home you can get anodized cookware like Calphalon with proper heat and oil can be non stick. Calphalon also makes a teflon coated pan as well.

I would suggest cast iron. Easy to season (google "season cast iron on procedure) and will be non stick for you. I personally have in my kitchen at home cast Iron, some Calphalon saute and sauce pots and some stainless steel and copper pans. Each has its purpose. I have found that piecing a set together is the best bet.