A question about a copper frying pan

If you like the look and the feel, I would get it. It will perform better than most alternatives and it is significantly less that anything I can provide of equal or better quality. Be sure it is the better line of Bourgeat and is lined with stainless steel.

Every kitchen should have at least one good copper piece.

yogiwan
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Panini grills? If you have one, do you use it/like it?

Some good suggestions here and I really like the tip regarding the parchment paper and would like to include in my "tips" section of my blog (chefwannabee.com). My recommendation is the DeLonghi Pannini Grill. We both sell it and use it. Has the features mentioned by others, is quite versatile (hamburgers, fish, steak as well as grilled sandwiches), easy to clean and stores easily as well. Check some online sources from great deals.

yogiwan
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new cookware set

Lots of good suggestions in these comments. So it really comes down to what you want to do and how. You said you are a "foodie" and as such would want to experiment with new recipes. This says to me that you should have a good working core set of products -- new non-stick for those eggs and omelettes, basic dutch oven, skillet, sauce pan and stock pot (suggest clad stainless), and some special purpose pots and pans. So if you choose to get a set, get a small set of basics (look online for some really good products at decent prices and they do not have to be name brands) and then add those items you want -- copper saute pan, cast iron stew pot, copper soup pot, or what ever suites your fancy.

I would be happy to discuss this with you in more detail so your can work out the approach that suits your best.

yogiwan

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Carbon vs. Black Steel Frying Pans?

I do not believe there is a big difference between the black and carbon steel pans (Wikipedia has no definition for either). It has more to do with the alloy and finishing. While these pans will tolerate the high heat you are looking for, recognize that steel is a poor heat conductor. So it will take awhile for the pans to heat up and they will remain hot for awhile after the heat source is turned off. For braising, searing and the like, I would suggest clad stainless steel. Much better heat control. Will still work with high temperatures. But are much easier to care for and clean. And for eggs, as EclecticEater said, lower heat works better and this is the one area where I recommend non-stick. Non-stick stainless steel pans are great for omelettes, scrambled, or sunny side up (need little oil or butter).

Yogiwan
Your Smart Kitchen

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Le Creuset non-stick pans

There are some uses of non-stick that are hard to beat such as omelettes. So if you want non-stick do not let all of the scare tactics get you upset. Just remember to not use the non-stick in heats over 450 to 500 degrees and any of the newer quality products will do fine for years.

For applications that need higher heat, use different cookware depending on what you are cooking. Clad stainless steel and cast iron (enamel coated or traditonal) can go from stove top to oven easily.

Select the cookware and bakeware to suit your needs and ignor the scare agents.

yogiwan
Your Smart Kitchen

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Pan for Curries...but versatile?

I have been hearing more favorable comments about the karahi lately and will have to check them out. But, if you want both flexibility and appropriateness for your curies, the are a couple of choices I would suggest.

First would be the enameled cast iron dutch ovens. The come with two handles and work well on the stove top and can go into the oven as well. Plus they are attractive enough to go right on the table for serving as well. the enameled cast iron is a lot easier to clean and care for than the traditional cast iron as well.

Second would be stainless steel clad dutch oven. Many of the same attributes as the cast iron but a it lighter. For these be sure to get a thicker bottom with aluminum or copper cores.

Prices for these should start in the mid $60 and can go up to over $100 depending on brand.

Yogiwan
Your Smart Kitchen

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Just Married, Purchasing New Cookware - Le Creuset & All-Clad

Just a few thoughts that may be counter to the other comments:

First, here is strong position against aluminium
"If you have aluminium cookware, please discard it, and never use foil. Dr Arthur Furman" from a blog at http://www.arabidopsis2007.com/2008/08/metal-cookware.html

Stainless steel selections usually fit my taste but I would say look at the alternatives. All Clad is aluminium clad. There are good products that use copper clad and even some 5 ply pieces that use both copper and aluminum. Many of these options are available from online retailers at prices quite a bit below those of major retailers.

I agree with the selection of having at least one good cast iron frying pan. There some applications where they can not be beat. However, for many situations that enamel coated stainless works just as well but is much easier to clean and requires a lot less maintenance.

Evaluate the trade off of a stock pot versus a larger sauce pan. While eventually you may need both, pick the one to get now based upon the cooking you anticipate doing.

While a may be biased against All Clad and Le Crueset as an expensive alternative (I do not carry them in my store), these are great products. As for the aluminium, remember that nearly all commercial chefs use aluminium pot and pans (stainless and copper options are much too expensive for the volume they need to deal with). So get the best you can afford now -- add when you can and need to. As a last idea, get at least one good copper saucier for sauces and candies. The heat control of copper can not be beat.

yogiwan
Your Smart Kitchen

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Help! I need new cookware!

You have gotten a lot of advice is a short period of time and much of it is good. I also support the model of getting the things you need and mixing materials among the products.
Eggs and omeletts still work best in good not stick.
Enameled cast iron can't be beat for some braising, stewing and other things
Clad stainless is a great all purpose material for skillets, sauce, and stock pots (for the skillets and sauce and saute pans check to see if the clad wraps up the sides - good for sauce pans -- is is just on the bottom. Also check the handles. Stainless should provide handles that do not get hot on the stove but will still go in the over)
Copper is still the best for things that need good heat control but it is expensive.

The stores (Williams-Sonoma, Bed Bath and Beyond, Macys) will have some good selections and decent prices. But be sure to check on line retailers as there may be some better deals and specials. Since I am on on line retailer, I can vouch for this.

yogiwan
Your Smart Kitchen

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best cookware set for ~$50?

-10" frying pan
-small (2 quart?) sauce pan or 8" frying pan
-medium (4 quart?) sauce pan
-dutch oven

I think you are on the right track. The Frying pan could be either stainless steel or cast iron both would work well for your current life style and would still be good if it changes. The two sauce pans and the dutch over give you enough flexibility for most things. The comment about spaghetti above needs some consideration. You could get a larger pot with a lid (stock pot style) as a substitute for the larger sauce pan which would give you a bit more flexibility but still be serviceable for your needs.

My advice is always buy the best you can afford. Cheap cookware is so for a reason. Good stuff will last and has guarantees if something goes wrong.

As for the Macy's suggestion. I say shop. There are some great buys online. I know because I have some. But go where your feel you will get good service and a good product.

yogiwan
Your Smart Kitchen

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