Quality Knives And Cookware
Q: This has probably been brought up many times before, but I am wondering what are the general opinions of various high quality cookware and knives. For example, Caphalon, Circulon, Creuset for cookware and Henckel and Wusthof for knives? Could someone either post a list of what is considered to be high quality cookware and knives (which companies) and brief opinions on them? In addition, what properties make them nice? For example, some people say that you want a heavy pan because it distributes heat more evenly. Nonstick pans are supposed to be bad because the nonstick part wears off and you can't (I think) bake with it. Handles made of plastic are not good for baking so they should be made of metal. I don't know what material cookware should be made of (aluminum, copper, steel?). Are Creusets any good? They seem to have some sort of enamel painting which may or may not flake, but may also be good for preventing sticking? Can one be more abusive (i.e., use a steel scouring pad) for cleaning non-Teflon coated pans? Quality knives are supposed to be soft enough to sharpen where as the lifetime Ginsu knives are bad because they are impossible to sharpen. Again, I'm not sure if they require special care to prevent rusting. Thanks in advance.
A: etc. etc.. Circulon - I wouldn't be without them :- 1) Heavy 2) Non-stick but no non stick coating 3) You will never need to scour them, food simply just does not stick 4) Very tight fitting lid 5) Can be used in the oven (to about 200C I think) 6) Look good if that matters Henckels for meat/fish/big-jobs Laser (British serated edge, ever-sharp knives) for general use/veggies etc.. There is one more thing I would add to your list, and that is a small swivel bladed vegetable peeler. These things cost next to nothing but peel vegetables very quickly and only remove a thin peel. Guaranteed to change your life!