Good cooking pans??? Anyone???

Moses Mobetta

Moses Mobetta

Well-Known Member
Does anyone know where a good set of pans can be purchased? I have gone through a set every 2 years on average, just can't seem to find a decent set anywhere. Metal, stainless preferred with a nice thick base on them.
 
Fogdog

Fogdog

Well-Known Member
Moses Mobetta said:
https://www.mauvielusa.com/Mauviel-Cookware.html#
Found some
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They look nice but the rivets inside are a bitch to clean around. It's not a problem in taller stock pots but in skillets and smaller pots, rivets inside the pan are a bitch to clean when oil sets up around them. All-Clad, Mauviel, Cuisinart, practically all brands have rivets like that.

Kitchenaid makes rivet-less pans that are less expensive and are pretty good too. I own one sauce pan of theirs, it's good. Some pits are beginning to show after a couple of years even though I clean and dry it after use. It's just cosmetic though.

If you aren't turned off by the prices of Mauviel, I'd recommend Demeyere. I'm pretty happy with the Demeyere Atlantis skillets and pans that I picked up. Cast iron used to be my go-to and I still use them but the multilayer heat distribution of modern stainless pans is surprisingly good and Demyere Atlantis uses more layers for better heat distribution. I cook a lot and these pans make cooking less fussy and easier. Without the rivets, cleanup is easy too. No signs of pitting on these and I use them daily for a couple of years.

https://www.zwilling.com/us/demeyere/cookware/atlantis/

I wouldn't get their wok and I don't think an expensive stock pot or larger dutch oven is worth it but their smaller sauce pans, saute pans and their skillets are great.

It won't make your cooking better but it makes cooking more enjoyable to have something that simply heats evenly and does the job without fussing with them.

Ask me about kitchen knives and you'll find I'm even more opinionated about them.
 
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Fogdog

Fogdog

Well-Known Member
Moses Mobetta said:
I'll check it out, thank you
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What I've read about nonstick coatings is they don't last. They don't for me either. If that's why you "go through a set every 2 years", you are actually doing pretty good. I wouldn't spend a lot on nonstick pans for that reason. But for an omelette, nonstick coating is nice to have. IMO

Stainless isn't ever going to be as nonstick as nonstick coated pans but you can get it to darn near nonstick using the following hack and they will last a lifetime if you don't forget and leave it on a hot burner.

From: https://www.epicurious.com/expert-advice/how-to-turn-stainless-steel-skillet-nonstick-article

Heat a stainless steel skillet over medium or medium-high for 2 minutes. Add enough vegetable oil to coat the entire bottom of the pan with a ⅛ inch of oil. Heat the oil until wisps of smoking begin to appear, about 6 minutes. When the oil begins to smoke, remove the skillet from the heat and cool the oil completely. Once the pan has cooled, pour out the excess oil and wipe up the remaining oil in the skillet using a paper towel. You want a glossy sheen left in the base of the pan—that's your nonstick surface.

I don't use that much oil, I just use about a teaspoon and spread it out using a basting brush. Keep a close eye on it and get it off the heat as soon as the oil starts to smoke. I mean, right away or the oil will set in a yellow layer that is worse for sticking than untreated stainless is. It takes a few minutes to do and doesn't last through a soapy water scrub but the trick really does the job of making most foods slide about. Eggs are OK but they still stick a little so, they go into the nonstick pan.
 
M.O.

M.O.

Well-Known Member
I gotta 2nd the cast iron recommendation. I got so sick of replacing pans too. My last non-stick maybe lasted 3 months. For pan fry stuff it’s hard to beat cast iron once you’re used to them.
Heat to smoking, add oil, turn off the heat and wait 30-60 seconds and it’s non stick. Will last a life time or two maybe lol. My best pan was given to me and is at least 40 years old. I cook any type eggs in it and unless I get impatient they never stick.

Just don’t wash them with soap. Heating to smoking does a better job cleaning anyway.

Can’t beat the way they sear either imho.

Drawback is weight I suppose.
 
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