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AndyTroop t1_ja8o330 wrote

AllClad for pots and roasting pan, one big Le Crueset dutch oven, Kitchenaid for mixer, and Oster for blender. Cheap non-stick pans are preferred and replace them as needed (non-stick wears out regardless of the brand). Check out your restaurant supply store for sheet pans (half-sheet), look for rolled steel.

The AllClads are a joy to use and are bomb proof. I admire them every time I'm using or washing them. Totally worth the money and BIFL gold seal.

Knives are so crazy personal, there are so many videos and guides. This is a good place to splurge if you want a "kitchen trophy".

Mish-mash is the way, a big set is rarely worth it. Don't be ashamed of the patina that pots and pans develop - that's evidence that they work hard for your family!

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retromama77 OP t1_ja8tz1k wrote

Can I put the all-clad in a dishwasher?

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Emuc64_1 t1_ja8ywoo wrote

I found the easiest way to clean burned food from Stainless Steel cookware is to add water to the pot/pan, bring it to a boil, and let cool to warm temp before cleaning. There may still be a some elbow grease needed pending on what's caked and burned on, but it's much less work overall.

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AndyTroop t1_ja8uymn wrote

I don't recommend it, but they are technically dishwasher safe.

In my experience the stainless finish gets foggy at the high heat and detergents, making it harder to clean in the future.

But mostly, IMHO, putting large heavy metal pots with all my breakable plates and glasses is a recipe for disaster, especially if my child does the emptying. That's the same reason they aren't stored in the same cabinet.

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