I'm trying to register for our wedding and would like to choose a set of pots and pans that will give me a variety of sizes and be durable to last us for years, also I have no idea about the different types of pans, any basic information would be helpful.
2006-07-26 02:07:05 · 6 answers · asked by Tact is highly overrated 5 in Food & Drink ➔ Other - Food & Drink
Actually you need two sets. I have sets of both stainless and non stick. Depends on what I'm cooking which set I use.
2006-07-26 04:50:28 · answer #1 · answered by GregW 4 · 0⤊ 0⤋
stainless last the longest. it is more difficult to clean than non stick but non stick does NOT last.
When I reach for a frying pan I like my stainless one the best.
Let it get a patina of a brown color and don't scrub it tooo much. the patina helps the food taste better. that's called "seasoning the pan". that way, you don't have to clean it really hard.
google that phrase and you'll learn.
I'd go with stainless. You'll be able to hand it down to your kids someday.
For frying pans: get a small, (for eggs and omlettes) about 8 inches across
a medium about 12 to 14 inches and a large (with a high side and a cover)
Make sure that the handle on those pans is not so heavy that they tip the pan over or they will not sit on top of the burner properly.
For pots, I don't like aluminum since acidic food will eat the aluminum off and then you're eating the aluminum. - ick.
tom
2006-07-26 02:12:46 · answer #2 · answered by a1tommyL 5 · 0⤊ 0⤋
If you want something that will last, go for stainless. You need to treat them well, though, as with all your pots and pans. Dry them well after you wash them, to avoid spots.
It's hard to find non-stick that lasts. All my non-stick ended up peeling.
Don't go for aluminium. It releases chemicals you don't want in your food. And it bends easily. Copper ones are better, but too expensive. And bend easily too.
If you could find stainless steel but with copper bottom, that would be best, because the only con of stainless is that it's not a good conductor for heat, and copper is the best.
2006-07-26 02:57:24 · answer #3 · answered by Patricia V 3 · 0⤊ 0⤋
Personally, I like to have at least 1 pan that is nonstick for things like eggs, quesadillas, etc. (or sticky foods). Otherwise, I prefer Stainless Steel. It heats evenly and retains it's heat. If something sticks, just fill it with water and wait a few minutes before washing. Works every time. You have to use a cleaner like Old Dutch powder to clean and shine them up occasionally, but I think it's worth it. They're extremely durable.
2006-07-26 02:14:39 · answer #4 · answered by Munchi C 1 · 0⤊ 0⤋
Hard-Anodized is my personal favorite. It will not scratch, the coating will not come off and it gets hot quicker and evenly all over the pot. The only precaution is if you have never cooked with them before, say if you are heating grease to fry something, be extremely careful because the pot will get hotter quicker than the other types of pots.
Other than that, I think they are the best. I have a set that is almost 3 years old and they still look like new.
Good luck and congradulations on your upcoming wedding! : )
2006-07-26 02:13:31 · answer #5 · answered by bonjovigroupie 3 · 0⤊ 0⤋
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2016-10-15 05:35:38 · answer #6 · answered by ? 4 · 0⤊ 0⤋