<p>I did see some of those enamel cast iron pans at T.J. Max - very inexpenssive and generally come with a lid. Is enamel good for you?
Does the salt really have to be kosher? Just wondering…</p>
<p>Kosher salt is often coarser than regular table salt, gives it more grit to help with scouring.</p>
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<p>It’s basically just glass.</p>
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<p>Yup. Also, I usually use Kosher salt when I’m cooking because it’s easier to just grab a pinch of it (regular table salt runs everywhere and gets all over the floor when I’m cooking quickly and want just a pinch, but Kosher salt STAYS pinched!). I keep Kosher salt in my salt cellar next to my stovetop, so it’s the most accessible salt for me to grab for when I’m doing stuff in the kitchen.</p>
<p>Just replace 4 pans this weekend. I did a ton of research and I made a decision that if I am going to spend big bucks right now then I want it to not be “made in China”.
I have, so far, purchased (with double coupons so managed decent $$–but man, so much $$ anyway) All-Clad Stainless (some of All-Clad is made in China so you have to check)-a 3.5 stockpot and a 3.5 saucepot, a 12" and a 10" non-stick fry pan. Next I will get a Le Creuset 5 qt and a Chanel 10" saucier. It is way too much $$. BUT! after cooking 2 meals with my new pieces I am astounded at how awful my cheap stuff has been for the last 15 years. I make dinner, takes 1 1/2 hours most nights of the week, and am a vegitarian.</p>
<p>Peasant here- got a good set of Kitchenaid nonstick- 12 piece, added 2 pans- liked the handles as well as nonstick feature. Didn’t like some pricier brands for handle comfort. Amazon had the best price.</p>
<p>I am so ready to buy a few pieces.
I am thinking I definitely would like a cast iron skillet. Not sure about size. What are some of the things you prepare in it. I am thinking Latkes, tacos. What about stir fry?</p>
<p>I am also wanting a couple of stainless saucepans. You all have me convinced that I need a few that are not non-stick.
I am going to prepare a list for my husband for the holidays. I figure I my as well get gifts that I want and will use. Plus they are all practical.
To all you cooks- What is your favorite paring knife?</p>
<p>I like my Wusthof Classics. Got 'em for our wedding. My brother likes Globals, but the paring knife felt weird to both DH and I, so we decided against them. Shuns are really nice, too-- Japanese, not German. All of the above are fairly expensive, but the Wusthofs were least expensive. I had some “quality time” with my knives this evening-- I’m making ravioli from scratch for ten people for this Wednesday evening and have had a lot of knifework to do making the three types of fillings (ricotta and prosciutto, vegan portobello and porcini mushroom, and butternut squash). It’s always amazing to me how much more fun cooking is with good knives and cookware.</p>
<p>I use to use Henckels and Sabatiers before, scrounged piecemeal at Tuesday Morning and Marshalls. They were pretty good for the money I paid for them. We kept a few of them.</p>
<p>Our knives never go in the dishwasher, I always hand wash them. I hone them after every use, and they’re stored in a knife block. Various other folks-who-cook that I know swear by their magnetic knife strips (Ikea: best place to buy 'em) for storage, but we like our knife block.</p>
<p>Definitely recommend going to try out knives. Any vendor worth their salt will let you hold the knives and give them a few trial air-minces on a nearby block, so you can feel balance and speed and whatnot. The nice folks at Sur La Table have been particularly tolerant of outings with my brother and husband and I, who are all supremely picky about cookware and like to try knives out two and three times for comparison, so I’m more than happy to throw their name out there.</p>
<p>Try a local restaurant supply store.</p>
<p>60: If the Chinese thought that castiron skillet would be useful, then they would have invented it. :)</p>
<p>My MIL uses a plain teflon aluminum skillet for making flatbreads both wheat and corn based. And uses the same skillet for stir fry.</p>
<p><<yup. also,=“” i=“” usually=“” use=“” kosher=“” salt=“” when=“” i’m=“” cooking=“” because=“” it’s=“” easier=“” to=“” just=“” grab=“” a=“” pinch=“” of=“” it=“” (regular=“” table=“” runs=“” everywhere=“” and=“” gets=“” all=“” over=“” the=“” floor=“” quickly=“” want=“” pinch,=“” but=“” stays=“” pinched!).=“” keep=“” in=“” my=“” cellar=“” next=“” stovetop,=“” so=“” most=“” accessible=“” for=“” me=“” doing=“” stuff=“” kitchen.=“”>></yup.></p>
<p>I have a crock of kosher salt next to my stove, too. :)</p>
<p>The thing about enamel, such as Le Creuset, is that it cannot be used at a high temperature for searing and browning without burning the enamel. So when I cook things that need to be seared/browned first, I do that part of the job in my cast iron skillet and transfer the items to the enameled pan for the long cooking.</p>
<p>Oregon101, sounds great!</p>
<p>You can use a cast iron skillet for stiry fry if you have to, but a wok is really much better for a variety of reasons, mostly having to do with the cooking method going hand-in-hand with the shape.</p>
<p>I love my old Sabatier carbon steel knives the best. They darken, but who cares? They take a great edge. I have one of those diamond dust sharpeners. My husband and son bought me a set of knives from Chef Tony on the TV, and I have to say that they are actually very good, believe it ot not. :)</p>