Quote:
Originally posted by taxwonk
I would recommend All-Clad MC2 cookware. You probably should get a smaller fry pan, a 5 quart sucepan and an 8 quart dutch oven. I would also recommend getting the 5 quart saucier if you can find it. In addition, get a Lodge cast iron skillet and 2 half-sheet aluminum baking sheets from Chicago Metallic. You can order all of this on Sur La Table or Chef's Catalog online at very good prices.
If that's all too much, get the saucier and the cast iron skillet. I cook about 80% of my meals with those two pieces.
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I don't think I need a saucier. I never make small amounts of sauces. But here's my preliminary shopping list:
12" Cast Iron Skillet (for frittatas, bacon, hash browns, etc.)
Stock pot - at least 8qt - (mostly for tasty german spaghetti sauce, using secret ingredients of sauerkraut, marzipan, and beer)
Dutch oven (for the pot roast - not to be served with spaghetti sauce, by the way)
Saute Pan (med-large size)
Sauce Pan (medium size)
Small Fry Pan
Are there any pieces for which you especially do or especially don't recommend the nonstick finish?
My mother was a cook, and I don't know what cookware to buy without seeking help from my internet friends. Weird that.
