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Need new cookware (lemmy.world)

submitted 1 year ago by [email protected] to c/[email protected]

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Trying to rid myself of Teflon and micro plastic junk. Hit me with your best. All Clad D3 vs. All other recommendations for light duty home chef

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[–] [email protected] 6 points 1 year ago* (last edited 1 year ago) (2 children)

All-clad is nice, but the $150 Tramontina set (on sale) from Costco is going to be 93% of the same experience… IMO

Get a Le Crueset enameled cast iron dutch oven. That’s BIFL and you will use it a lot.

I suggest at least 1 carbon steel pan - De Buyer or Matfer, probably the 9.5 inch. This is your workhorse. Carbon steel is more versatile IMO than cast iron.

Personally I’m fine with Lodge cast iron for a 12 inch. I use this often for smash burgers or a big stir fry. Lodge doesn’t make the smoothest or best cast iron pans but they are great with a little work, and will last forever like any other.

Keep one 10 inch nonstick. Use it rarely, like for eggs and stuff.

[–] [email protected] 3 points 1 year ago

I have a similar tramontina set from Sam's club that includes an extra 12" skillet. Absolutely worth the price twice over and it would be my suggestion to anyone looking for a stainless set. I use all of the pieces and an equivalent allclad set would be well over $1k. I also use a 10.5" lodge cast iron, a 12" nonstick from tfal, and a le creuset dutch oven.

[–] [email protected] 3 points 1 year ago

The Matfer carbon steel pan is America's Test Kitchen's recommendation. I have one and it's a good pan. Idk if Test Kitchen would still recommend it, now that they doubled the price after the review by ATK, but it's still a solid choice. I like that the carbon steel is lighter, heats up faster, and requires less heat.