Best Cookware And Cutlery?

Q: Which is the best? Not sure on cookware yet. As for cutlery anything high-carbon stainless steel is good especially german-made like J.R. Henckels or Wustof. I have a Kasumi Chef Knife and it's hand-crafted, 32 layers of hcss. It's BEAUTIFUL and probably the best chef knife I could ever ask for. As for the price it goes from $130-170 for 8 to 10" I believe. Mine was 169.99+tax/shipping. It seriously cuts the hairso ff your arms if you want to know good and sharp. My husband didn't believe me that it was a great knife and voila~ That was his way of testing it.

A: There are still some guildelines to keep in mind when purchasing cookware and cutlery. It's true that it comes down to your own personal opinion, but it sounds like Jill is asking what our opinions are! When you are buying cookware, something with a thicker bottom will cook more evenly. If you have an older electric stove this can be important to you. I always look at the bottoms of pots. It's also up to you whether you prefer a non-stick coating or not. If you're going with non-stick I recommend spending a little more money for a good quality set of pans. I do think (to a certain degree) you get what you pay for with non-stick. Of course you still have to treat it properly. A good way to decide what's important to you is to read about the differences between the types of pots and pans within one brand line. For example, Calphalon has many different lines at different prices. Depending on your budget and cooking style and what's important to you, you can choose among their different lines. Take a look at them. Not that you have to go with Calphalon, but like I said - it can help you narrow down what's more or less important to you. Knives I feel similar about except there is a huge difference to me between the cheap knives and better knives. They feel different in your hand, they are balances differently (or not at all for some cheap ones), the edge lasts longer with some better quality knives, etc. You do get what you pay for here, I believe. You may want to buy one very basic set of good quality knives like Henckel, Wustoff or Sabatier (this is very expensive) and include a paring knife, chopping knife, bread knife and medium knife - then augment it with some cheaper knives for simple things. Again, the knife lines generally have different levels within each brand - the more you can afford, the better the knife. Make sure to treat your cookware and knives properly. For example, many good quality items can't go through the dishwasher. If this is important to you and you hate hand washing, then you may not want to go with top of the line. Make sure to take things like this into consideration. Personally, I have a mediocre set of pots and am slowly replacing them one at a time (as I can afford it) with Calphalon's top of the line (professional hard-anonized). But it's worth it to me. They are so nice and heavy and even when I cook. Plus they're non-stick but good quality so an accidental scrape won't kill them. My knives are a mix of Gerbers (which need to be sharpened now) and new Henckel (top of the line) and a couple cheapie paring knives. I absolutely love how easy it is to cut with my Henckel. I good example is trying to cut a hard, raw squash in half with a cheaper knife before I got the Henckel and then again last week after I got the Henckel. It was sooo much easier with the good knife. Hope this helps and doesn't confuse. Good luck!

Discuss It!

Most Popular Articles

More

Marketplace

Related Articles

More

Related Categories

More

Recently Added

More

You Recently Visited

Other Great Sites