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recipes Questions
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Author:  Ethnic Hash [ Thu Sep 02, 2004 4:42 pm ]
Post subject:  recipes Questions
I have been promised a new set of recipes for Christmas, I just have to decide what I want. :D

I have been looking a bit so far, and what I have found locally is Calphalon and Emeril ware. I like the copper disc in the bottom of the Emerilware, but they are heavy and the handles are not at a particularly comfortable angle. Calphalon are nice, but a bit pricey (although that is my opinion, not his).

Any comments, suggestions....? Is copper over-rated? Are the newer aluminum cookwares on the market superior? What are other brands that I may want to consider and where might I find them?

Thanks,
Annette
Author:  The reckless chef [ Fri Sep 03, 2004 6:25 pm ]
Post subject: 
If you would like a really good set at a very reasonable price then go to Costco or find someone who has a membership and check out their Kirkland brand. It is a 14 pc set with about everything you could ask for. Lifetime guarantee and the price last time I looked was $159.00 for the complete set. If this is not to your liking I would strongly suggest you buy the Consumer Report booklet and it tells you the best recipes to buy.
Failing that, Calphalon is very good quality and I prefer it to copper bottom recipes. Teflon pots and pans clean alot easier,and if properly cared for last forever. Just make sure that you never use metal utensil with them.
I myself have the Kirkland set for the past three years and it is absolutely terrific. And now as they say,the ball is in your court. Good hunting.
Author:  Flash Gordon [ Tue Sep 07, 2004 12:13 am ]
Post subject:  On the other hand....
.... if someone else is buying for ya, go for the Calphalon. It's what I've got (bought it myself for the most part) and I enjoy it's performance in cooking and it's resilience in cleanup.
Author:  Ethnic Hash [ Tue Sep 07, 2004 6:30 pm ]
Post subject: 
Thank you both!

I know it is based on personal preference, but what about a few words on the pros and cons of non-stick vs. stainless?
Author:  Flash Gordon [ Tue Sep 07, 2004 6:38 pm ]
Post subject:  I'm a non-stick kind of guy....
Since I don't (and never have) owned a dishwasher I'm about keeping it easy wherever possible. Cleaning my recipes by hand gets me intimately familiar with it and the Calphalon is some of the easiest cleaning stuff I've ever run across.
Author:  Ethnic Hash [ Tue Sep 07, 2004 6:46 pm ]
Post subject: 
I am assuming (at risk :wink: ) that you have the non-stick style of calphalon? Do you let anyone else touch it? I have a variety of wooden and nylon utensils, but it seems invariably that someone 'helps' in the kitchen and I find them using a regular fork in my non-stick pans. :roll:
Author:  The reckless chef [ Tue Sep 07, 2004 7:50 pm ]
Post subject: 
Personally you can't go wrong with non-stick. Cooks well,hard to burn because you use a lower heat and does clean up very easily. If using regular recipes and properly taking care of it it should be okay as well but we tend to use higher heat and usually things burn and it is harder to clean. HEY FLASH,YEAH YOU,GET INTO THE 21ST CENTURY AND GET A DISHWASHER,ONE OF THE GREATEST INVENTIONS SINCE
SLICED BREAD. WHAT A TIME SAVER!!!!
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