Pots n Pans

[Hsnopi]

So I gotthis niiiice huuuuge ol pot to make pasta and the big pot o meat and sauce in. one problem. thin bottom. actually bulges out at times.Now, I just got a nice new calphalon sauce pan but that is really a sauce pan and not a pot.

reccommendations for big pots with thick bottoms (no comments)? I usually prefer stainless steel as I have Yet to see a truly non stick teflon that doesn;t scratch up in a heartbeat. If calphalon makes a nice one I will go with that.

[SauerKraut]

Why would you want to cook with stainless steel? I'll never understand why some chefs use stainless steel. SS is the only steel that dissipates heat, so in essence, it doesn't cook well because the heating is uneven. Why you would cook with that, is beyond me.

My favourite skillet is cast iron. Can't be beat. For sauce pans, copper baby. Copper.

Even a thin pot is ok, provided you know how to keep the fire down low and you stir often. Tall thin pots are ideal for slow cooking sauces because it helps control evaporation.

And you wouldn't scratch a teflon pan if you use only wooden spoons.


just my .02 stotinki.

[Chairman_Kaga]

Whatever you do, stay away from aluminum pots/pans. (At least uncoated aluminum pans)

Get nylon utensils for your teflon pans.

[LilPuppy]

The Bulgarian Brain is correct . Copper is very expensive but is the best metal for cooking ( copper lined) as it is an excellent heat conductor and will spread the heat evenly across the bottom. Cast iron is also good but you got to be like Arnold to weild those around all-day. So Hsnopi look for a kitchen supply store (for restuarnts) in your yellow pages , call them and see if they sell to the public (most do as there are many Mom & Pop restuarnts around) and ask about copper-lined stock pots , sauce pots...go down there also and check it out , lots of neat things...I get like a kid in a candy store whenever I go :D


EDIT* in a professional kitchen teflon pans are used for omelette's only and after reading this you may switch also...

http://www.ewg.org/reports/toxicteflon/es.php

[Hsnopi]

EDIT* in a professional kitchen teflon pans are used for omelette's only and after reading this you may switch also...

http://www.ewg.org/reports/toxicteflon/es.php

OMG
8O 8O 8O

ok that can't be good.

i heard copper pans can leave a metallic taste in food? or did you mean copper onthe outside and steel inside?

Iknow copper cauldrons reenactors use do tend to leave a taste and yu have to avoid heavily acidic foods. (this is not assmption, thjis is me experiencing the issues) so dothey use a different alloy inthe pro copper pans?

[SauerKraut]

EDIT* in a professional kitchen teflon pans are used for omelette's only and after reading this you may switch also...

http://www.ewg.org/reports/toxicteflon/es.php

OMG
8O 8O 8O

ok that can't be good.

i heard copper pans can leave a metallic taste in food? or did you mean copper onthe outside and steel inside?

Iknow copper cauldrons reenactors use do tend to leave a taste and yu have to avoid heavily acidic foods. (this is not assmption, thjis is me experiencing the issues) so dothey use a different alloy inthe pro copper pans?


There are what you might call Sandwich pots...Copper sheeting in between 2 layers of stainless steel. This gets rid of the metallic affects you might get with acidic food in copper pots, and it also fixes the heating disspersion problem with pure stainless steel. These are very expensive pots, but, once again, it's a pot. Theoretically, they can last forever. And I do mean, forever. As in, forever.

[LilPuppy]

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

:nod:

[Vygramul]

EDIT* in a professional kitchen teflon pans are used for omelette's only and after reading this you may switch also...

http://www.ewg.org/reports/toxicteflon/es.php

OMG
8O 8O 8O

ok that can't be good.

i heard copper pans can leave a metallic taste in food? or did you mean copper onthe outside and steel inside?

Iknow copper cauldrons reenactors use do tend to leave a taste and yu have to avoid heavily acidic foods. (this is not assmption, thjis is me experiencing the issues) so dothey use a different alloy inthe pro copper pans?


There are what you might call Sandwich pots...Copper sheeting in between 2 layers of stainless steel. This gets rid of the metallic affects you might get with acidic food in copper pots, and it also fixes the heating disspersion problem with pure stainless steel. These are very expensive pots, but, once again, it's a pot. Theoretically, they can last forever. And I do mean, forever. As in, forever.

I forget the brand, but a friend of mine had a set that made it through a housefire unharmed.