Who Cooks? Hard Anodized or Stainless-Steel w/ Copper Base?

[Deutscher]

I'm looking at buying my first set of pots & pans.

I'm not a great chef but I like my products to be of decent quality, my dinner-sets and cutlery are Maxwell & Williams.

After searching & speaking to my brother (a Chef at the Hilton) for some gear, he mentioned Jamie Oliver Professional Series (Tefal) & some others like Anolon (he doesn't like this one), Circulon, Swiss Diamond etc.

After doing further search I've come across Anodized v Stainless-Steel. My brother recons the Stainless-Steel w/ Copper base is better. But he can't justify his answer.

Stainless-Steel 24cm Frypan rrp $175, Hard Anozided 24cm Frypan rrp $130. So Stainless-Steel products are more expensive. But are they better?

Can anyone give a better answer to which is better? Atm I've got a Gas Stove if that accounts for anything.

[CSP]

One word: Scanpan!

[ari666]

i have heard good things about the tefal sets. never used one though.

[excalibur]

One word: Scanpan!

+1
although tefal would be my next choice

[greenacc]

Stainless steel mate. Because you can burn the crap out of them a thousand times then rub it off with steel wool and they will still look like new. They won't buckle like alloy ones and you can dishwasher them no worries. 175 for a frypan is a waste, are you talking non stick stainless ?
Check out Raco or benzer. Also make sure you get a set with glass lids so you can see whats cookin inside !!
After Christmas there are always big sales on that type of stuff.

[minux]

eeek, scanpan? No thanks.

I use Nowo pots/skillet (titanium) and all clad stainless steel pans. Expensive, but I know many chefs who use this gear in their commercial kitchens. I find scanpan(plus for what you get they are way over priced) etc don't retain heat well enough for good even cooking.

[blasto]

Yeah, stainless steel all the way - no contest.

Teflon will last a few years of intensive cooking stainless a lifetime if used properly.

[ari666]

teflon is SOOOOO much easier to clean. who gives a toss if you gotta replace it in 5 years:

Tefal warrants the handles, body, knobs, lids and fixings of the non-stick pan and pressure cookers to be free of any manufacturing defects from the date of purchase for a period of 12 months. The non-stick coating is guaranteed for the life of the pan against blistering or peeling

save yourself 10 mins of cleaning everyday, over 5 years = 18,250 minutes to do other stuff. if the pan is 250 bucks then thats 0.013 cents per minute. or 82 cents per hour. minimum wage in OZ is what? 7 bucks an hour? lol.

i hate cleaning

[immortality]

teflon is SOOOOO much easier to clean. who gives a toss if you gotta replace it in 5 years:


save yourself 10 mins of cleaning everyday, over 5 years = 18,250 minutes to do other stuff. if the pan is 250 bucks then thats 0.013 cents per minute. or 82 cents per hour. minimum wage in OZ is what? 7 bucks an hour? lol.

i hate cleaning

Awesome justification. 100% male answer

i cook everything on a barby and if not that, in the oven. the missus does the rest

so i say cast iron skillets

[greenacc]

teflon is SOOOOO much easier to clean. who gives a toss if you gotta replace it in 5 years:

save yourself 10 mins of cleaning everyday, over 5 years = 18,250 minutes to do other stuff. if the pan is 250 bucks then thats 0.013 cents per minute. or 82 cents per hour. minimum wage in OZ is what? 7 bucks an hour? lol. i hate cleaning

Heard of a dishwasher ?

[Deutscher]

I've ended up going Jamie Oliver 'Professional Series' 30cm SS pan for $115.

Got it at David Jones, they have a big sale on at the moment. 40-50% Jamie Oliver, Anolon, ScanPan, Circulon, Gordan Ramsay, etc etc. The pan was $230 down to $115. Can't really complain... well my GF can but I cant. She was whinging the whole way... I think this will be the only good pan I'll own. Think the rest will be general Tefal gear by the sounds of it.

[ari666]

She was whinging the whole way...

sooo... she is the cleaner then?

[Deutscher]

sooo... she is the cleaner then?

She couldn't believe I'd spend that much on a pan.
and then I told her she can't touch my pan or else I could see her dropping/scratching it. I can manage to clean 1 pan.

[Lost_Pete]

Buy good quality pans.

Stainless steel pans with copper bottoms are great. Easy to clean and last forever if you buy good ones. Our Raco set is over 25 years old.

Buy one or two non-stick frypans for frying and replace them when they lose their coating. Even Scanpan wear out.

If you are into cooking buy one really HUGE saucepan.

[CSP]

eeek, scanpan? No thanks.

I use Nowo pots/skillet (titanium) and all clad stainless steel pans. Expensive, but I know many chefs who use this gear in their commercial kitchens. I find scanpan(plus for what you get they are way over priced) etc don't retain heat well enough for good even cooking.

That's because they're specifically designed for the magnetic convection cook tops - very popular in Europe.

[VL_5SPEED]

Chef here, dont waste your money on the shit a $10 pan from coles will do the same job! Im also the chef who cant justify why people spend more then $100 on a knife! Your burning food??? Its all about heat control

[Deutscher]

Chef here, dont waste your money on the shit a $10 pan from coles will do the same job! Im also the chef who cant justify why people spend more then $100 on a knife! Your burning food??? Its all about heat control

Strange huh. My brother is a chef at the Hilton and he says they use $10 pans and once they are shit they throw em and buy new ones. But my brother, and many others say to have atleast 1 good pan tho.

[MasterOfReality]

I have a set given to me by my grandmother. She got them in Italy when visting the relos over 30 years ago. She doesn't use them anymore so she handed them down.

Brand is Lagostina - solid stainless steel and heavy duty.

I accidently dropped a pot onto my ceramic cooktop once I thought I was going to shatter it.

My mum also got a set as a wedding present and they are still going strong.

[VL_5SPEED]

I had a $300 kasumi knife... sold it for $150 and bought a wiltshire from coles for $15 (copy of a expensive brand) 6 months ago for a joke and see how it can handle beeing used 40 hours a week.... It stays sharp and is one of the sharpest knifes in the restaurant...

[Deutscher]

I had a $300 kasumi knife... sold it for $150 and bought a wiltshire from coles for $15 (copy of a expensive brand) 6 months ago for a joke and see how it can handle beeing used 40 hours a week.... It stays sharp and is one of the sharpest knifes in the restaurant...

Tru. My brother uses Shun Classic knifes. I'll prob just get some basic knives. I'm prob not the best with knives... especially sharp ones lol.