Thread: Help: Recommendations from Chefs?

For pans, I have Calphalon. I really like them, and I think that the dark gray anodized aluminum looks really slick. Avoid the chinese versions...go for the ones stamped "Toledo, OH."

I use Henckel's Professional S knives. It was a toss-up between those and Wusthof Classics. When I found out that the two factories are literally blocks away from each other (Solingen, go figure) I decided that there couldn't be a noticeable difference in quality between the two...at least not for a non-professional like myself. So the decision was made on how comfortable the handles felt in my (and SWMBO's) hands. The Henckel's won for us. Find a store that has several different brands that you're interested in, and ask to handle the same knife in each line. That should give you an idea of which ones feel the best for your particular grip.

Cast iron all the way!!!!!Most durable, easiest to clean, great heat distribution. Classic cookware that can be passed on as an heirloom just like your classic razors. Can be picked up cheap at sales, flea market etc. You need one skillet with a lid and one pot with a lid. Used is better because its already seasoned(broke in) and is cheaper. Once you learn how to use it, aint nuttin' better.

I like my Henckels knives. I got a set several years ago and have not regretted it. I have the 5 star line, the ergonomic shaped handles fit my hands the best. They only need taken to a stone a couple times a year, the rest of the time, a few passes down the steel is all that is required. Most people only need an 8 or 10 inch chef’s knife, 6 inch utility knife, pairing knife and a good 8 inch bread knife. If you cook a lot of primal cuts, then a thin bladed 8 inch carving knife and a 6 inch boning knife come in handy as well. I do some butchering now and then so I also have a 100+ year old butcher’s cleaver but it is for very large jobs only. I once used it to split a frozen hunk of meet, a rib roast that I only wanted to use part of if I remember correctly. It went through the meet, split my cutting board in half and sunk a quarter inch into the countertop with almost no force. The wife was thrilled.

Cookware, I think All-Clad is the best, but you pay for it. An 8 inch cast iron skillet is nice to have as well, I am using my grate, grate grandmothers iron skillets. A word of caution, if you have a sealed cook top, the cast iron will scratch it if you move them around. But there is nothing better to sear in, or make cornbread in. A small deep dish pizza works good as well.

There are some great suggestions for what to look for in this thread. As has been said, you'll definitely want to buy sufficiently high-quality equipment that you won't soon want to replace it; if you don't, you're setting yourself up for more expenses down the road for no reason. Keeping your collection small and tightly-focused but high-quality is quite worthwhile. A chef's knife or large santoku (I prefer the latter, but it's just a preference) and a vegetable or paring knife are indispensible and serve probably 90% of your cutting needs in the kitchen. One or two medium-sized nonstick saute pans, a stockpot or sauteusse, a cast-iron skillet (pick this up at a flea market or garage sale, as used stuff really is better in this case), and a couple of saucepans in whatever material suits you will again provide for the vast majority of your needs on the stove, and you won't have to spend a fortune on a department-store boxed set that includes pieces you'll never use.

What hasn't been mentioned is where to buy this stuff. Frankly, if there's a Homegoods or something similar in your area, do not wait -- go there right away and see what they have. Their inventory is not consistent, but they'll often have amazing deals on what they do carry. Nearly my entire kitchen has been outfitted from a few Homegoods visited at various points in the last couple of years, and I couldn't be happier with the equipment I've bought -- stuff I never could have afforded at retail. If you don't have a Homegoods or need more options, discounters like Marshalls and T.J. Maxx also have kitchen sections, although the selection tends to be smaller and often has less of the fancy stuff. Still worth a look, though, IMO.

Best of luck!

Thank you all for the responses!

I have purchased a 10" All-Clad copper core pan, and a 3.5 qt All-Clad stainless steel pot (as Ivan says, for soups the liquid will take care of heat distribution so I fidured I don't *need* copper for them).

Next on the "to do" list is choosing a chef's knife and / or a santoku (smaller one) and a paring knife and this will be it.

Love cast iron, but not sure I will be using it much for starters so it'll come later. Low cost is good news, of course

As you see - keeping it very small and focused. While not adequate for family cooking, it would be perfect for just me. Btw, I found some BIN deals on e-bay so cost is much lower

Oh, yes - a cutting board, of course. I may just grab one of ours

Thanks again!
Ivo

Ivo,

I, too, am a fan of the older Henckels and Wusthof. I think they are fine knives for us kitchen-competent wannabes. (My favorite chef's knife is an old Dexter 10"carbon steel knife I found in a garbage pile behind a bar about 40 years ago) As for pots and pans look at this:
http://www.paderno.com/us/index.cfm

Paderno was the favorite brand of the late, great James Beard. It's nice heavy stainless with thick aluminum bottoms for excellent heat distribution. They even have a set on clearance that is just about all a kitchen needs to keep a small family going. I have several and one has to go far to get better. Personally, I'd avoid anything with Teflon coatings. Being paranoid both makes selections easy and difficult. Sometimes food sticks a bit, but I haven't grown a third thumb either.

Good slice and dice and good saute' and simmer

Originally Posted by izlat

Next on the "to do" list is choosing a chef's knife and / or a santoku (smaller one) and a paring knife and this will be it.

Ivo,

Bed, Bath, and Beyond has a Henckel's set that you may be interested in. It's a 7" Santoku and a 3" Kudamono paring knife, both from the Professional S line of knives. I bought it a year ago, and I can't say enough great things about them! Check them out here:

http://www.bedbathandbeyond.com/prod...4562303&RN=963

Not trying to sway you, but it sounds like it's right up your alley.

Steve

General Rules of the Road for Equipment;
In seach of a good knife I would say the two most important points are :
1) Is it solid tang (is the knife one piece from point to the back of the handle?) You can always find some one to rehandle your knife; I'm inheritiing my mothers 40 year old 14 inch carbon steel Sabatier and I'm having a friend redo the handle.
I also had the privaledge of destorying my hand with a Chicago cutlery chefs knife one night, one that didn't have a full tang. Well needless to say I wasn't using dictionary english when the blister on my hand burst as I was hand salting a steak. Yes, full tang is better.
2) How does the knife feel in your hand as you cut with it ? I have handled many Wustof's and they all are not comfortable to me, hence my preference for Henckles. So handle as many as you can, I do know that the Martin Yan collection from Wustof is Very good and if your going to own an all purpose knife a Santuko is the SUV of the kitchen you'll want to have.

Consider looking in old restaurant supply places and in department stores that look like they are closing down. I got a brand new Henckels paring knife for 80% off because the store was closing the department. Nicest $10 I spent for a long long time.
I also found a web site www.wildfirecutlery.com that MAKES knifes to spec; you fax him an outline of a knife you like, he makes you a carbon steel version of your tracing. He does have some standard stuff he sells yet he ONLY deals in Carbon steel, so if you're not neurotic or OCD about knife care (like I am), stick to stainless.

Regarding cookware; thicker is better for stockpots and sautoirs (low rider dutch ovens) and unless you have access to copper your not really going to do much better. Though if you ever cook over an open fire then you may want to experiment with the cast iron. Use cast iron for outdoor or direct cooking over woodfires. Cast iron takes longer to heat up but will really hold heat once it gets going. I saw Julia Child teach how to do a proper french omelette and she by passed every pan and went right for the cast iron, made the most fluffiest omelette I ever saw, no additives!

Frying pans - Old Calphalon was always nice. I'm not keen about All Clad and that boutique Rachel Ray stuff has just got to GO! When looking remember metal handles attached with metal rivets to the pan anything less and you'll replace the pan after about 4 years of moderate to heavy use. Viking has some really good stuff but not if your on a budget. Never to forget to look in Goodwill, antique and second hand stores. I live in South Florida and we have TJ maxx, Macy's and other assorted general stores. If you know what your looking for you might get lucky, I got a Calphalon Sauce pot with lid for $21.00 with tax and they even threw a bottle of Williams & Sonoma italian seasoning for free. It was the good Calphalon, the thick grey anodized 1.5 quart sauce pan. If your an equipment hound think about reading Cooks Magazine (see a local Barnes & Nobles or Borders for recent issues) they don't accept advertising, so they can be honest with the equipment evaluations (sometimes brutally honest) and they are usually dead on.
I'm talking from a professionals view here, but it comes down to making it as practical for YOU as you can make it. Oh and one more thing buying cheap is not always the best way. Buy the best you can AFFORD at that time, it goes further. Though you can hedge your bets, I always have two really cheap saute (egg) pans I leave around so my guests can destroy those, instead of damaging my good stuff. [I have family come to visit and they like to sometimes cook without me]

I was enthusiastic about my Calphalon when I first got it but it just didn't stand the test of time. The bottom half of the insides of my stock pot and large sauce pan are practically bare aluminum now. I was scrupulous about cleaning per the manufacturer's directions so I tend to attribute it to acidic sauces.

I've picked up a little All-Clad open stock here and there and so far, it's a joy to cook with. I'll be buying a 15-pc set this fall.

Knives...I pieced together my block of Zwilling Vier Sterne knives (mostly) while living in Germany. Today, I'd buy something different but I can't justify ditching the 4 Stars when they're doing so well after all these years.

One of my favourite knives, far from the most expensive I own but still in the hundreds of dollars price range, is a Shigefusa. It's very well finished and is wonderfully balanced.

If you're on the lookout for a board now theboardsmith.com makes some nice ones. A decent end grain one should last you for years and will be kinder to your knife than other types of board.