Quote:
Originally Posted by RickFLM4
Forgot about Le Creuset. We have a couple of baking dishes for the oven. Also, I have an Emile Henry baking stone I use in the oven but haven’t tried on the grill yet. We have struggled with cast iron experiments due to humidity here, as well as repeated lack of diligence in care.
|
We’re using an older set of All Clad stainless (D3 series?) - 3 frying pans, Small and medium saucepans, medium and large sauté pans, soup pot, roasting pan, large stock pot with mesh basket and medium stockpot with colander insert. Also have a le creuset Dutch oven, circular braiser, and cast iron frying pan. 10 years old and still work/look great. Non-stick is still good for eggs and fish, so recently got a 2 frying pan All Clad set.
For stainless pans, get some barkeepers friend (powder not liquid) to get the stains, polymerized oil and stuck on bits off. Works great and keeps them looking new.
Knives are all Wusthof Grand Prix II, but I do want to pick up a Chinese cleaver and a Japanese chef’s knife soon.