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FAO: c0r c00kers
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| tubularbills |
hey cor cookers; due to my hard water (thanks a lot 18 year old water heater!) and the tiness that is my dishwasher, my recent hard adonized cookware (non-stick) faberware pots and pans have become pretty gross. and i'm looking to get new cookware.
question: what do y'all use? stainless steel? hard adonized?
saw these on amazon....thoughts?
http://www.amazon.com/gp/product/B0...m=ATVPDKIKX0DER
i have an electric stove/oven if that makes a difference compared to gas as far as what kind of stuff you should get. |
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| igottaknow |
| Never use a dish washer on pans especially anodized, if you read the instructions it will say so. |
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| EddieZilker |
| Combo! I like Calphalon for sauteing starches, but stainless rules for proteins. |
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| KilldaDJ |
| install a water softner yo |
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| Sushipunk |
| You definitely need at least one decent cast iron pan. It's something you'll have forever. |
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| _Nut_ |
| quote: | Originally posted by EddieZilker
Combo! I like Calphalon for sauteing starches, but stainless rules for proteins. |
Ditto but switch Calphalon with All-Clad |
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| Theresa |
| You NEEEEEEEEEEED a water softener. If your water is that hard, you're going to have to replace the dishwasher soon, the shower heads, the taps, the hot water tank will give you problems... etc. etc. etc. Invest in the water softener and it will save you a huge headache in the long run. |
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| Lilith |
What you want with electric is cast iron-enamelled pots and pans, basically electric is fairly terrible for cooking because it can be hard to keep heat on and the cast iron retains it better than the alloys so you do get better consistency. Its not any harder to clean than non-stick alloy and basically bulletproof... or idiot proof in the case of my house where a certain someone did bad things to my good alloy-iron frypan with a non-stick surface. :mad:
Now you're probably wallowing in cash being a captain I'd recommend the LeCreuset or Matfer, it'll be around longer than you will :p |
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| pkcRAISTLIN |
william made you a video tubularbills.
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| Danny Ocean |
| adonized can screw up when you are making sauces because it can make them bitter due to chemical reactions sometimes. stick with stainless steel. I use iron when im in cooking class though, but most of it is old school equipment. |
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| Sunsnail |
| guys please quit spelling it adonize |
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