after use cookware update

remember when i started research on cookware and started replacing all our non stick
well here is a sort of follow up after a while of use

i love Cuisinart
 love it i have the 5 quart saute, and a 2 quart pour lid sauce pan...... and the 12 quart stock pot with the pasta insert and steamer insert.
in the chef's classic......it works well (remember to heat it slowly) cleans up like a dream, the handles are good, and i like that i can slide the lid over the handle and hang it. the lids fit tightly- the stock pot takes forever to come to a boil but it IS 12 quarts.... and i also double use it as a boiling water bath canner for small batches of pints and jellies!!! too bad this cookware isn't induction ready or i would get even more of it- i adore the 'helpers' handle on the saute....... believe me it needs it.


emerileware, i have a 3 quart saute..... harder to clean.......a LOT harder to clean, i've seen the really bad reviews so i am super careful with it, the lid does slide over the handle so that is a plus. but the copper line on the bottom is a pain to keep clean, that is a minus- and i don't trust it so that is a huge minus

berndes- i have two saucepan/casseroles...... this brand needs to be wider known here. i like that it doesn't have rivets.. it's inductions ready. not as easy as cuisinart to clean though. but a nice solid sauce pan for rice, potatoes, small amounts of pasta etc.. i have a 1.5 quart and a 4 quart.......the 4 quart gets a HUGE amount of use

wolfegang puck- i have a 3 or 4 quart low sauce pan. i like it very much except for the handle design, which is difficult to clean, and the rivets...i really hate rivets. but the pan itself is good, and easy to clean. i also don't like the seam in the metal edge of the lid.... so this one is iffy for that and the handle. so if you get this at a huge savings.....then ok.

tjmaxx store brand, i have a 4 quarts that i paid 19.99 for...... save your money, it isn't bad but isn't great either... i have to clean it up with vinegar. and the vent hole in the glass lid needs to be cleaned often. it's not worth the money though to me.

le creuset.... i have a 4.5 quart soup pot at the moment..... give up lunch for a month and buy this stuff.....yes it really is that good
this or staub ( i have one small staub- love the spoon rest handle on the lid, they don't do that anymore)...... cast iron is wonderful...i am still experimenting with it but i tell you..... i'm hooked
now when i got all the cast iron i slowly heated it in the oven on like 175 and then oiled any exposed iron with mineral oil. let it cool and wiped off the excess. i also hand wash them always.....then dry in a warm oven. i boil water in them for baked on stuff.
i am planning on some ovals to do chicken and roasts in
and yes this stuff is worth EVERY SINGLE PENNY
i also just bought a pre seasoned cast iron, lodge 5 quart but haven't used it yet, i got it for no-knead bread. i imagine it will be awesome.


now what i want to try and haven't yet
Sitram professional......i plan on a chef's pan, it can go on induction and while not totally inexpensive isn't allclad-ragous either, if it's good i am thinking maybe also a 3 quart saute
i am also thinking of trying cuisinart's mult clad..... i would like a 4 quart saute in that if they make it
but i am going to look into more chef's pans as the smaller base will fit the current electric coil stove i have.

and i need a few smaller stock pots..... like a 6 quart and an 8 quart ( i never thought i would say SMALLER and STOCKPOT in the same sentence!)

i am going to start with serious knives soon...and a sharpening system
as well as some GOOD cutting boards
end grain maple i hope

ok so there you have it
a cookware update
the two that i don't use are the 1.5 quart berndes ( maybe it's just too small?) and the tjmaxx store brand cause it's a pain in the ass to clean
everything else gets regular rotation in the kitchen

i am also still without a decent small replacement skillet for frying up one egg... it's a toss up between enameled cast iron, seasoned cast iron, or cheapo non stick..... it's for bernie so he'll have to have a say in it
i am leaning to enameded cast iron or seasoned cast iron due to the birds in the house..

oye
now all i need it the kitchen to go around this stuff!