can we talk about..........(numerous updates and edits)

COOKWARE

we recently discovered we have 'reward points' $175 to be exact
so i decided to get gift certificates to amazon, and to replace our old (really crappy i will NEVER buy that again nor recommend it to a dog) cook's essentials

the non stick doesn't!
and it peels...... badly

now my cousin charles invented the PROCESS by which teflon is able to stick to metal to make non-stick cookware (cousin on my mom's side) and at the risk of family disloyalty i have to say
someone messed up
cause it doesn't stay non stick and it's bad for the birds (and i suspect us as well)
so the quest for cook ware

i have one revere limited edition tri-ply copper core saucepan, with brass handles
i got it in i think 78 or 79 at the revere outlet in flemington for something like 3.00
mom got one too but dad dumped it ( i am still kicking myself about that as well)
i adore it
nothing sticks......... it makes the very BEST sauces
and it cleans up like a dream
so that tri-ply construction is a good thing
so is stainless steel interiors and exteriors
now i also have the OLD (1978) magnalite pro by ghc which i am going to see if they will replace and honor the warrenty........
i liked them for things potatoes, soups, tomato sauce, chili ....but the acid apparently doesn't like them
so if i get them replaced, i will use them for things like non acid stuff
beans and stews and such

that leaves me to what all else i use and need

i have an 11'' straight sided saute pan i adore, it has a helper handle which is sheer genius and in a GOOD tri-ply should be awesome
that is my 'go to pan' for stove top
i saute chicken breasts, then remove and make the sauce in it
i saute chopmeat, add tomato sauce and throw in pasta for a fast stove top thing
i make smothered pork chops,
peppers, broccoli and mixed veggie with meat stir fries in it
i made my orange chicken and my cranberry chicken
i can reduce a sauce in it FAST
i have even been known to brown off meat, add liquid and let it braise with the lid on
it's big
it's flat
it's my favorite pan shape
i would adore it with a copper core...... i can't afford that
soooooooooo we'll get an aluminum core with stainless inside and out and a glass lid.....some folks don't like glass lids but i do

now onto the TYPES of stainless steel......and yes there ARE differences
there are three types you are going to run across (see this website HERE)
18/0
18/10
18/8
a fast explaination: higher number better stain resistance
and the key is RESISTANCE, not stain PROOF
also the 18/0 is able to be magnetized so is ok for induction ranges
we would prefer 18/10 inside the cookware (actually all over but if you only get an 'inside vs outside' i would opt for inside)

there are also gauges but i would say to you... heft the pan and see if you can lift it
now put a cabbage head in it and heft it again..... did your arm break?
if so keep looking

i am looking at:
calphlaon tri-ply
emeril pro clad line (made by all clad)

i am NOT looking at all clad (ok i am but i understand their customer service is a nightmare)
i am sort of looking at some of the other tri-ply lines however the one other that got super top ratings by cooks illustrated went out of business

now for long simmering on low heats you want something THICK, and heavy
that's why i had liked the magnalite
but now i want porcelain on cast iron
yup the le crueset
or at least something similar
sam's had a 6.5 dutch oven with cover for under 40.00
and you know what......it's also red! i am seriously thinking of getting that
i would like two but that's ok.....one is ok

now onto steaming veggies or making rice pilaf
i have a steamer arrangement that sort of works
it's an old t-fal saucepan with a revere ware steamer topper/insert thing, that i add the magnalite lid to
hahahaha
but it does work
you want that water to boil FAST and generate a lot of steam then cool down fast as well so it isn't oversteamed
at least i do
i need something to boil brussels in too...... so i have a tiny magnalite and i also need a couple of 2 and 3 quart sauce pans
something to cook rice in as well
(no i don't want a rice cooker)
then of course a stock pot or 6
and a pot large enough to cook pasta....with an insert
i have the insert!
stock pots need to be tall..... and they need to have heavy bottoms......really heavy
i like big ones
20 quarts is a good starter, as i want to fit a turkey carcass in there
i would also like a 25 quart and maybe even a 3o quart

now at this point i imagine you are all wondering (if you don't know us very well) why two people need such extreme cookware............
BATCH COOKING
CANNING
PRESERVING
yup we do it
ok so I do it........bernie doesn't usually
which also means I need to be able to lift them! for filling at least
so i need either a pot filler faucet over the stove.....which i would love but bernie is skeptical
or i need to be able to carry it at least half full over to the stove...... ( ok so maybe a quarter full, as when i lift these suckers full i tend to dislocate ribs)

i am actually thinking of the emeril proclad set but really i don't need the frying pan or the steamer insert thingie
and the 'dutch oven' is 6 quarts......smallish for my big batch cooking and preserving
and a bit large for just a fast soup or sauce
but the line in open stock is limited
i would however like to try a sauce pan in it if they have a 3 quart

now the stock pot........ or stock POTS
i am going to start to look now
i have a 20 quart that is stainless but thin....... and a bit pitted on the bottom (crap stainless i think)
i would like an encapsulated bottom for the stock pots, and i think a free standing french pot rack.......... which ironically may just work in my disaster of a kitchen!

ok
let's see....... i will keep the two smallish non sticks for now.... because bernie uses his presto griddle for most egg things or a poacher i got ( which i need new cups for already!)
but with an eye to cast iron in the very near future

now, that leaves me with what?
oven? well i have a ton of old corningware, and old pyrex ( you know.. the PRE exploding variety) as well as the newer (all things are relative here) french white corningware and a few old (30 years worth) phaltzgraff casseroles in stoneware....from when they actually were MADE IN AMERICA....what a concept!

i could use a lasagna pan but i been using the french white which is deep enough, and the ones i have are old so they are pretty big compared to what i see now

the only other thing i lust after is a maslin pan.....the stainless one from lee valley
so there you have it
at this point
a peek into the thought processes that i am using
i am also going to give you some links
(in addition to the one above)
here is one place i joined to look into cookware

now here are some other interesting links
le crueset (american division)
emeril pro clad review at amazon
best reviewed cookware article and HERE as well
calphalon tri ply

edited to add that cuisinart has a multclad as well as a brand called tramontina

stockpot i am considering
and another

cast iron skillet i would like

ok apparently a DISK bottom is better for sauce pots that simmer liquids....... (and stock pots as well) so now i am going to look for disk bottoms for sauce pots,
i need 2.5, 3, 3.5 and 4 quart (and i need at least two of the 3qt sauce pans)

an interesting discussion HERE