Quote:
Originally posted by robustpuppy
I seem to have lost all the cookware in the breakup and all I have is a 12" calphalon omelette pan. This cool weather has me hankering to cook pot roast and homemade spaghetti sauce like my German mama used to make. After that, I probably won't cook for another 6 months, but nevertheless would like to start out with a high-quality stock pot and a couple of sauce and saute pans.
I was thinking of picking up some all-clad stainless steel pieces, but don't want to have to scrub and polish my cookware after every use. But I'm not wild about anodized aluminum for everything.
Anyway, I'd welcome recommendations, both for the specific items I should buy as well as brands/types. It's not important to me that my cookware match - I don't display the stuff, I just want to start to collect the best quality and most useful pieces for my needs.
Sorry to be so boring.
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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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