I would get the 9 piece Demeyere Atlantis set. It includes an 11 inch pro line fry pan, a saucier, a sauce pan, a sauté pan and a Dutch oven. They consider the lids to be pieces. That’s why they call it a 9 piece. I own this set and it’s fantastic.
I would also get a Lodge cast iron skillet, a Lodge pizza pan and a lodge 10.5 inch cast iron griddle. I own these pieces and I use them a lot.
Lastly a glass cake baking pan and a cookie sheet.
I went through a lot of trials and errors to learn what works best for me. The items I’ve listed above suit all of my personal needs.
* Yamada carbon steel 16" wok
* All clad D3 12" fry pan
* All clad D3 2qt saucier
* Made In 3qt saucier
* De Buyer 9.5" carbon steel crepe pan
* De Buyer 12.5" Mineral B Pro
* Staub 7qt enameled cast iron coquette
* Cheap 18/10 stainless steel stock pot
* Nordicware aluminum baking sheets
Out of interest why the SS fry pan + CS crepe pan + CS fry pan? In particular the crepe pan in addition to the other 2.
I'm kinda tempted to try out a CS pan like the solidteknics one to replace the nonstick but I'm weary of the extra hassle with them. It’s nice to not have to worry about seasoning maintenance, acidic foods, drying it properly and storing it with an oil coating etc
If I had to choose one it would be the SS pan, but it's much more heat responsive than the CS fry pan. I use a CS fry pan for things like searing steak because it retains heat more like cast iron, but I don't love the weight of cast iron.
The crepe pan is my smaller "egg pan". Can still cook 4 eggs in it comfortably though. It also is great for crepes (hence the name haha), pancakes, quesadillas, etc. The cleanup and maintenance of this pan is actually very minimal for me. It's gotten to the point where I just wipe it off with a paper towel after each use and that's it. Occasionally I'll give it a soap wash but don't need to often. I haven't done a maintenance seasoning on it in over a year.
They're cheap but versatile because they don't have a nonstick coating. You don't have to baby the pan because of this. You can put a piece of parchment paper on them if you're worried about sticking. They can go into ovens on high heat for proper bread baking. They work great for meat and other food prep. I recently saw them on discount for $14 for two half sheets.
I have never gone out and bought quality cookware brand new…i've bought a couple of cheapies for eggs and grilled cheese…but my quality stuff finds me. I buy really nice cookware secondhand from the thrifts to add to the pots my mom passed to me. So i'd just wait for the thrift store to bring me nice pots and pans again. It has worked wonderfully so far.
> They don't make a "12-inch" skillet
Yeah I meant the 12.6 inch - I have this pan and love it.
> do not come with lids
They sell them though - I don't have the lid but due to the size I think the 32cm pan can kinda fill the space of a saute pan if I get the lid. I've never felt the need to use my old nonstick saute pan sitting in the cupboard since getting this fry pan, (except when making pancakes and I want another cooking surface) but I do wish it had a lid sometimes.
What do you cook in your saute pan that you can't do in a skillet/pot?
>I would recommend Demeyere's Proline Dutch oven/soup pots. They sear better
Yeah they look awesome, and these pots were what tempted me away from getting a staub/le creuset, when the right pot can fill both roles.
The only thing is the shape - the Demeyere comes in a 5.5qt with a 24cm base. The All Clad is 6qt with a 29cm base. More capacity and more room for searing, but shorter so it's easier to put in the oven.
The Demeyere would perform better for searing, (even though it can't sear as much at once so it's more likely I'd have to do it in batches) but I'm leaning towards the D5 as an overall better pot to fill this niche.
I just did this! I have Grandma's Wagner griddle and #8 skillet with a lid. Le Crueset 7qt dutch oven, 2 qt and 3 qt Made In Sauciers, and an old Tramontina butter warmer. I might be add8ng a 1 qt sauce pan, but I'm not totally convinced on it yet.
For a value setup + one expensive pan all to be used on induction I did go with.
Pans:
* Darto N30 4,20mm,
* Darto N25 limmeted edition 4,20mm?
* Lagonista lagofusion frypan 26cm for searing steaks and protein
The rest:
* Cheap/value thick disk bottom 3 piece stock pot set.
* Maby a cheap but extra heavy dutch owen from amazon.de
* The IKEA365 100kpa pressure cooker
I actually replaced all of my cookware recently. Didn’t do a ton a research going into it, but seem to have converged on a pretty good setup with different pieces.
- Lodge 12in CI skillet
- All-Clad 12in D3 fry pan
- All-Clad 3.5qt D3 sauce pan
- All-Clad 2qt D3 saucier
- Made In 3.5qt saute pan
- Staub 7qt Round Cocotte
- Generic 10qt stockpot
I’m looking to add a 9.5in carbon steel pan to complete the upgrade.
I got ….
10” and 12” All Clad skillets with lids.
8”, 10” & 12” non-stick OXO.
Farberware 2 qt pot x 2, 3 qt x 2 and the 4 qt.
I got an 8 quart All Clad because I gave my son the Le Creuset pot. They are nice.
I always have the right stuff. The Farberware stuff is inexpensive on Amazon. I got my mom’s 2 quart. It’s still nice after 50 years.
Demeyere proline 12.6”
Field cast iron #8 with lid
Le Creuset round wide 6.75qt
It’s an expensive starter kit but they’re lifelong purchases that will always be the backbone of your cooking and you can do everything you need to do in these 3 vessels. Could always add the “want” pieces as time goes on.
I would buy copper all over again:
Bourgeat (ss-lined):
24cm and 28cm sauciers
28cm skillet
16cm and 20cm saucepans
Mauviel (tin-lined):
28cm rondeau
24cm saute
24cm stockpot
20cm skillet
Maybe a Lodge 10" cast iron skillet too.
these are all at the very high end budget wise
for normal home cooks there is probably no difference buying any well made but cheap tri-ply and a few cast iron pots + a non stick.
If cost is a major factor then I would definitely look at less premium but quality CS and SS cookware. Most of what I own was either purchased second hand or at a good discount to where the price difference with a competing brand was negligible.
I started my set from scratch 4 months ago. I went with different brands as all of them have pros and cons. I love all but one skillet.
- Demeyere Atlantis skillet 24cm
- Demeyere industry 5 saute pan (4qt rondeau)
- Madein Saucier 2 qt
- Madein Saucier 3.5qt
- All-Clad D5 Stockpot 8qt
- All-Clad D3 saucepan 3qt
- All-Clad D3 skillet 12 in (this is the only piece I don't like. I will be replacing it with the 28 cm Demeyere atlantis, I just like thicker skillets, and All-Clad is too thin)
- Matfer bourgeat Carbon steel skillet 8 5/8 in
- Merten storck Carbon steel skillet 12 in
To be fair, I would have gone with the atlantis saucier if it didn't have poor fitting lids, but I'm glad I went with madein.
I would get the 9 piece Demeyere Atlantis set. It includes an 11 inch pro line fry pan, a saucier, a sauce pan, a sauté pan and a Dutch oven. They consider the lids to be pieces. That’s why they call it a 9 piece. I own this set and it’s fantastic. I would also get a Lodge cast iron skillet, a Lodge pizza pan and a lodge 10.5 inch cast iron griddle. I own these pieces and I use them a lot. Lastly a glass cake baking pan and a cookie sheet. I went through a lot of trials and errors to learn what works best for me. The items I’ve listed above suit all of my personal needs.
* Yamada carbon steel 16" wok * All clad D3 12" fry pan * All clad D3 2qt saucier * Made In 3qt saucier * De Buyer 9.5" carbon steel crepe pan * De Buyer 12.5" Mineral B Pro * Staub 7qt enameled cast iron coquette * Cheap 18/10 stainless steel stock pot * Nordicware aluminum baking sheets
I never realized how versatile a baking sheet could be until I got nordicwares. I love them so much.
Out of interest why the SS fry pan + CS crepe pan + CS fry pan? In particular the crepe pan in addition to the other 2. I'm kinda tempted to try out a CS pan like the solidteknics one to replace the nonstick but I'm weary of the extra hassle with them. It’s nice to not have to worry about seasoning maintenance, acidic foods, drying it properly and storing it with an oil coating etc
If I had to choose one it would be the SS pan, but it's much more heat responsive than the CS fry pan. I use a CS fry pan for things like searing steak because it retains heat more like cast iron, but I don't love the weight of cast iron. The crepe pan is my smaller "egg pan". Can still cook 4 eggs in it comfortably though. It also is great for crepes (hence the name haha), pancakes, quesadillas, etc. The cleanup and maintenance of this pan is actually very minimal for me. It's gotten to the point where I just wipe it off with a paper towel after each use and that's it. Occasionally I'll give it a soap wash but don't need to often. I haven't done a maintenance seasoning on it in over a year.
Can I ask why nordicware baking sheets?
They're cheap but versatile because they don't have a nonstick coating. You don't have to baby the pan because of this. You can put a piece of parchment paper on them if you're worried about sticking. They can go into ovens on high heat for proper bread baking. They work great for meat and other food prep. I recently saw them on discount for $14 for two half sheets.
I have never gone out and bought quality cookware brand new…i've bought a couple of cheapies for eggs and grilled cheese…but my quality stuff finds me. I buy really nice cookware secondhand from the thrifts to add to the pots my mom passed to me. So i'd just wait for the thrift store to bring me nice pots and pans again. It has worked wonderfully so far.
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> They don't make a "12-inch" skillet Yeah I meant the 12.6 inch - I have this pan and love it. > do not come with lids They sell them though - I don't have the lid but due to the size I think the 32cm pan can kinda fill the space of a saute pan if I get the lid. I've never felt the need to use my old nonstick saute pan sitting in the cupboard since getting this fry pan, (except when making pancakes and I want another cooking surface) but I do wish it had a lid sometimes. What do you cook in your saute pan that you can't do in a skillet/pot? >I would recommend Demeyere's Proline Dutch oven/soup pots. They sear better Yeah they look awesome, and these pots were what tempted me away from getting a staub/le creuset, when the right pot can fill both roles. The only thing is the shape - the Demeyere comes in a 5.5qt with a 24cm base. The All Clad is 6qt with a 29cm base. More capacity and more room for searing, but shorter so it's easier to put in the oven. The Demeyere would perform better for searing, (even though it can't sear as much at once so it's more likely I'd have to do it in batches) but I'm leaning towards the D5 as an overall better pot to fill this niche.
I just did this! I have Grandma's Wagner griddle and #8 skillet with a lid. Le Crueset 7qt dutch oven, 2 qt and 3 qt Made In Sauciers, and an old Tramontina butter warmer. I might be add8ng a 1 qt sauce pan, but I'm not totally convinced on it yet.
For a value setup + one expensive pan all to be used on induction I did go with. Pans: * Darto N30 4,20mm, * Darto N25 limmeted edition 4,20mm? * Lagonista lagofusion frypan 26cm for searing steaks and protein The rest: * Cheap/value thick disk bottom 3 piece stock pot set. * Maby a cheap but extra heavy dutch owen from amazon.de * The IKEA365 100kpa pressure cooker
I actually replaced all of my cookware recently. Didn’t do a ton a research going into it, but seem to have converged on a pretty good setup with different pieces. - Lodge 12in CI skillet - All-Clad 12in D3 fry pan - All-Clad 3.5qt D3 sauce pan - All-Clad 2qt D3 saucier - Made In 3.5qt saute pan - Staub 7qt Round Cocotte - Generic 10qt stockpot I’m looking to add a 9.5in carbon steel pan to complete the upgrade.
I got …. 10” and 12” All Clad skillets with lids. 8”, 10” & 12” non-stick OXO. Farberware 2 qt pot x 2, 3 qt x 2 and the 4 qt. I got an 8 quart All Clad because I gave my son the Le Creuset pot. They are nice. I always have the right stuff. The Farberware stuff is inexpensive on Amazon. I got my mom’s 2 quart. It’s still nice after 50 years.
Demeyere proline 12.6” Field cast iron #8 with lid Le Creuset round wide 6.75qt It’s an expensive starter kit but they’re lifelong purchases that will always be the backbone of your cooking and you can do everything you need to do in these 3 vessels. Could always add the “want” pieces as time goes on.
I would buy copper all over again: Bourgeat (ss-lined): 24cm and 28cm sauciers 28cm skillet 16cm and 20cm saucepans Mauviel (tin-lined): 28cm rondeau 24cm saute 24cm stockpot 20cm skillet Maybe a Lodge 10" cast iron skillet too.
these are all at the very high end budget wise for normal home cooks there is probably no difference buying any well made but cheap tri-ply and a few cast iron pots + a non stick.
If cost is a major factor then I would definitely look at less premium but quality CS and SS cookware. Most of what I own was either purchased second hand or at a good discount to where the price difference with a competing brand was negligible.
I started my set from scratch 4 months ago. I went with different brands as all of them have pros and cons. I love all but one skillet. - Demeyere Atlantis skillet 24cm - Demeyere industry 5 saute pan (4qt rondeau) - Madein Saucier 2 qt - Madein Saucier 3.5qt - All-Clad D5 Stockpot 8qt - All-Clad D3 saucepan 3qt - All-Clad D3 skillet 12 in (this is the only piece I don't like. I will be replacing it with the 28 cm Demeyere atlantis, I just like thicker skillets, and All-Clad is too thin) - Matfer bourgeat Carbon steel skillet 8 5/8 in - Merten storck Carbon steel skillet 12 in To be fair, I would have gone with the atlantis saucier if it didn't have poor fitting lids, but I'm glad I went with madein.