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Outfitting the home kitchen: cookware - Page 3

post #31 of 41
12/8/09 at 11:46pm
Quote:
Originally Posted by Milhouse View Post
Fourth, nonstick pans are not essential at all.

For eggs and delicate fish they are pretty useful. Perhaps not essential by the strictest definition, but I'd hate to be without them.

I have All-Clad and Le Cruset for my cookware and the same for my bakeware (the sheet pans, loaf pans, etc. are AC and the stone stuff is LC).
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post #32 of 41
12/9/09 at 12:55am
One of the cheapest, most useful, and low maintainance items you can have in your kitchen: Also, don't skimp on tongs. Cheaper ones tend to have the locking mechanism slide out of place while using it. Get yourself a fish spatula, but it's enormously useful for everything because of it's flexibility, sharp leading edge, and slots that make it non-stick and drains away grease or other liquids. A ginger grater can be also used to grind large spices, like nutmeg or cinnamon, over your food as well - it's a pretty handy tool.
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post #33 of 41
12/9/09 at 1:03am
I haven't read the whole thread, so sorry for the redundancy, but a large jelly roll pan is excellent for baking (of course) as well as laying out meats for seasoning. If you do not have a large cutting board, you can carefully (careful not to scrape the knife against the metal) carve roasts or birds on it while capturing all those precious juices.
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post #34 of 41
12/9/09 at 3:08am
Thread Starter 
Quote:
Originally Posted by ama View Post
For eggs and delicate fish they are pretty useful. Perhaps not essential by the strictest definition, but I'd hate to be without them.

I have All-Clad and Le Cruset for my cookware and the same for my bakeware (the sheet pans, loaf pans, etc. are AC and the stone stuff is LC).

I learned how to cook eggs and fish in normal pans. I still cook eggs and fish in normal pans. I don't have a single non-stick pan.
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post #35 of 41
12/9/09 at 3:42am
Quote:
Originally Posted by HORNS View Post
Cast iron skillet & flexible fish spatula.

+ 1 million

I moved to a new place a couple months ago, and those two items are just about all the kitchen equipment I have. Use 'em every morning.
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post #36 of 41
12/9/09 at 3:46am
Quote:
Originally Posted by Milhouse View Post
I learned how to cook eggs and fish in normal pans. I still cook eggs and fish in normal pans. I don't have a single non-stick pan.

I use a cast iron for fired or sunny-side up eggs occasionally. Non-stick is defiantly easier and healthier though. As I said, non-stick isn't essential by the strict definition, its just much easier.
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post #37 of 41
12/9/09 at 3:49am
Thread Starter 
Quote:
Originally Posted by ama View Post
I use a cast iron for fired or sunny-side up eggs occasionally. Non-stick is defiantly easier and healthier though. As I said, non-stick isn't essential by the strict definition, its just much easier.

I would definitely argue against healthier. I bought a nonstick pan, and after a few months, noticed some of the coating was flaking off. I'm hoping that the coating went down the drain while washing the pan. . . and not into my food.
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post #38 of 41
12/9/09 at 4:01am
Quote:
Originally Posted by Milhouse View Post
I would definitely argue against healthier. I bought a nonstick pan, and after a few months, noticed some of the coating was flaking off. I'm hoping that the coating went down the drain while washing the pan. . . and not into my food.

Sounds like a shitty one. My AC doesn't flake at all. There are also ones like Scanpan that have the coating baked in. I got a little 8 inch as a demo and it works pretty well.
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post #39 of 41
12/9/09 at 10:42am
I like the nonstick for eggs, grilled sandwiches, low-oil stir fry, or when I want to use less oil in general.

otherwise, I love my Le Creuset 10"
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post #40 of 41
12/9/09 at 12:05pm
On the debate about non-stick surfaces and our health? I can't remember the isotope, but apparently all of us have it in our blood now. Long term effects: unknown. I only use non-stick for low heat and eggs.
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post #41 of 41
12/9/09 at 12:55pm
There's an old thread on non-stick for eggs. I'm still of the opinion that just because you CAN cook them in stainless, does not mean it's necessary. I don't multiply 9 digit numbers without a calculator. I can, but it's just not the best use of my time, and the probability of error is lower. I can't believe only 1 poast I've read here so far mentioned knives. A good quality 8" or 10" chef's knife and a good (thick, won't warp) cutting board is soo much more important than pots and pans. In many cases, even cutting has a bigger impact on the quality of the finished product than the vessel it's cooked in, and a bad knife makes cooking a chore.
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