The brand is Kitchen Aid. I'm buying this as a gift for someone, they seem to measure the quality though by how heavy the cookware is. So how am I to know what is better?
There is a 12 piece set (including lids) coming with 1.5, 2 and 3 qt saucepans, 4 qt saucepot, 3 qt saute pan. It is all stainless steel, extra-thick, impact-bonded stainless steel and aluminum full cap base with break-resistant glass lids. All is oven-safe to 400F/200C
The other one I am looking at is also Kitchen Aid. 18/10 stainless steel, heavy-gauge encapsulated bases, oven safe to 400F and the set includes: 1,2,3 qt saucepans, 6 qt stockpot, 10" saucepan, 2 qt steamer insert. Saucepans and stockpot have lids.
Both have great reviews. So how do I choose? If price means anything, the first one is reg. $600 and the second is reg. $379
2007-12-14 01:42:33 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Ok well you are going for stainless steel right big mistake this will discolour and most of all your food will stick !!!
Go for an expensive top quality coated pan (great if you don't keep birds..if you do keep birds then teflon is OUT)
Othewise go for Le creuset these cast pots will last you a lifetime expensive to start with (initial outlay) but you will never need another set of pans as long as you live ! so go figure out which would be the cheapest and best for you in the long run Id say le creuset..
http://www.lecreuset.com/
2007-12-14 02:06:56 · answer #1 · answered by bl_fkt 5 · 0⤊ 1⤋
Brand doesn't matter but here is what to look for. Stainless steel is the best and is the most versatile besides cast iron as you can cook pretty much anything but don't have to worry about scratching it up like a coated pan. Once a coated pan is scratched, it needs to be thrown out as they use a lead based adhesive to make the nonstick surface stick to the pan itself. You want pans that are oven safe as well as the lids if you are going to be going from cooktop to oven (this is something people who love to cook do so if the person you are buying for does not, the lids don't have to be oven safe. Weight is a huge issue, as the lighter weight pans and pots will warp and dent very easily (18/10 is the standard metal used for things that go on the cook top but how much is used to create the pan is where weight comes in). The next thing to look at is how well the lids fit. If the person uses a lid that does not seal properly, then they will end up with splatter mess all over from the lid popping up or sliding off.
I found a beautiful set of 4 pots/lids and 1 frying pan at Bed Bath and Beyond for $475 (on sale). I personally don't have that kind of money, but once I found the perfect set, I checked out some wholesale type online stores. I bought the exact set from Overstock.com for $125 plus $1 shipping. Can't beat that.
2007-12-14 02:20:52 · answer #2 · answered by MJ 6 · 1⤊ 0⤋
Thick bottomed pans and pots don't scorch stuff as easily as thin cookware. All-clad is some of the best stuff and it is expensive but worth it. You don't have to go that route but before you buy all this stuff, does the person cook that much? How many burners are on the stove? Just four right? What types of foods do they make? One good cast iron skillet, a stainless steel saute pan and a stock pot are the basic essentials. Sometimes those little saucepans don't fit on a some stoves properly. How much space is in their kitchen? Whatever you do don't get a the set that everything is Teflon coated. You only need one of those for omelets. Foods don't sear and brown well in Teflon ware. And if you get a Teflon set then you have to get nylon utensils that won't scratch it. Those sets look like a quick answer for everything but their capabilities are a bit limited.
2007-12-14 09:51:39 · answer #3 · answered by Bill 3 · 0⤊ 1⤋
As you have already decided on Kitchen Aid stainless I won't discuss the merits of different types of finish (except to say that is as good a choice as any).
In my opinion the best steel pans not only have an aluminum ply in the base (steel / aluminum / steel sandwich) but also have the aluminum continuing up the sides of the pan. I don't know if this is true for the sets you are considering. If there is a choice, choose the ply.
As far as the heavy pans being "better" this is largely personal choice. Ask the person for whom you are buying which they prefer.
2007-12-14 02:40:47 · answer #4 · answered by Helpful person 5 · 0⤊ 0⤋
With the level of cookware you are talking about, either set would be good. At this point I would choose based on how the person who will be using the set cooks. Are they big time gourmets who cook almost every meal? Or - are they someone who just cooks as they need to?
If they are the 2nd type of cook go with the less expensive set, it should easily meet their needs.
2007-12-14 01:53:01 · answer #5 · answered by BettyBoop 5 · 0⤊ 1⤋
i prefer farberware...... i have my mothers set which is 40 years old, plus 20 or so add on pieces.... never had a problem... farberware has been around for 100 years!!!
2007-12-14 01:50:54 · answer #6 · answered by Miss Rhonda 7 · 0⤊ 1⤋
you want the second because of.......heavy-gauge encapsulated bases. you cannot get a better pan if it has these.
2007-12-14 01:53:15 · answer #7 · answered by classybeautiful_lady 2 · 0⤊ 1⤋