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mystweaver
06-15-2013, 07:08 PM
After having a few too many dishes sprinkled with flaking nonstick coating from my wedding pans (:bag), I'm buying stainless steel pans....but I'm feeling indecisive.

Help me out. I definitely want stainless steel. I have $150ish to spend on them.

I want a good saute pan for meats and eggs, and a small saucepan, and a large saucepan. I wouldn't mind a few extras, but those are the offending teflon pans that must go. I already have a dutch oven, tolerable stockpot, and cast iron skillet.

Option A: Individual saute (http://www.amazon.com/gp/product/B00008CM6B/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER)and small (http://www.amazon.com/gp/product/B00008CM6C/ref=ox_sc_act_title_4?ie=UTF8&psc=1&smid=ATVPDKIKX0DER)/large (http://www.amazon.com/gp/product/B00008CM6E/ref=ox_sc_act_title_3?ie=UTF8&psc=1&smid=ATVPDKIKX0DER)saucepans from Amazon. The reviews look good, though I'm not sure I would like how they feel in my hand/sink (since I haven't actually banged them around). I could exchange them if they were bad, but that's a lot of work. :shifty

Option B: Costco. (http://www.costco.com/Kirkland-Signature%E2%84%A2-1810-Stainless-Steel-13-piece-Cookware-Set.product.100025036.html) Drool. I do not need all that, but it's the close to the same price as the open stock on Amazon, and I know it's good quality. I played with it in the store this morning.

Has anyone purchased either the Amazon stock, or the Kirkland cookware? Or, even better, is there a third option I am missing and must have? I'm no chef (and it's not like this stuff is getting daily use :shifty), but I'd like something that doesn't add to the misery of cooking. ;)

MegMarch
06-15-2013, 07:20 PM
Third option! Check out Walmart's Tramontina line. Cook's Illustrated recommended it VERY highly. I can't recall the exact product so perhaps do a search for CI's review to be sure you get the good stuff. It was second to All-Clad and much cheaper.

mystweaver
06-15-2013, 07:30 PM
I think it's this one (http://www.walmart.com/ip/Tramontina-8-Piece-18-10-Stainless-Steel-Tri-Ply-Clad-Cookware-Set/19581112)? The reviews do look really good.

Now I'm feeling conflicted over how much I want the larger saute pan. :doh I might have to go to the local Walmart (:shiver) and play with them.

itzj
06-15-2013, 08:04 PM
I have cuisinart that I like. Amazon has a good price, super on sale: http://www.amazon.com/Cuisinart-77-10-Stainless-10-Piece-Cookware/dp/B00008CM68/ref=sr_1_1?ie=UTF8&qid=1371351457&sr=8-1&keywords=cuisinart+pans

LilacPhoenix
06-15-2013, 09:22 PM
Make sure whatever you get has aluminum and/or copper in the bottom for better heat conduction:tu

mummy2boys
06-18-2013, 02:53 AM
Make sure whatever you get has aluminum and/or copper in the bottom for better heat conduction:tu


I recently got rid of all my pans with aluminium in them due to the Alzheimer's risk :shrug Just my opinion though :smile

marbles
06-18-2013, 03:45 AM
I have cuisinart that I like. Amazon has a good price, super on sale: http://www.amazon.com/Cuisinart-77-10-Stainless-10-Piece-Cookware/dp/B00008CM68/ref=sr_1_1?ie=UTF8&qid=1371351457&sr=8-1&keywords=cuisinart+pans

I have these too and I really like them.

Sundance
06-18-2013, 03:55 AM
I wouldn't do stainless for meats and eggs, they're horrid. We have SS everything, but cast iron for frying pans, because nothing sticks in them.

LilacPhoenix
06-18-2013, 06:52 AM
I recently got rid of all my pans with aluminium in them due to the Alzheimer's risk :shrug Just my opinion though :smile

My pans are SS everywhere food touches. The aluminum is part of the bottom core and except for a thin ring visible on the outside, it's completely enclosed. So it doesn't have contact with the food. That's the type I was recommending. I've gotten rid of almost all my aluminum too:tu Just a few cookie sheets are left:yes

amydawn
06-18-2013, 06:56 AM
I wouldn't do stainless for meats and eggs, they're horrid. We have SS everything, but cast iron for frying pans, because nothing sticks in them.

This is what we do as well. I have 3 SS pots and then if I'm frying anything, I use cast iron.

itzj
06-18-2013, 07:27 AM
We don't eat meat anymore, but eggs rarely stick in my pans. You just have to fine the right temp, nice and low.