What to Cook With

Ready to Sauté and Bake? Here's what you do it with:









Le Creuset
www.lecreuset.com
I love Le Creuset. It's cast iron cookware coated in porcelain (lots of fun colors too), impossibly heavy, indestructible, and heavenly. You could potentially hand these down to your grandkids if you wanted to. Because of the even conductivity of Cast Iron and the non-stick ease of the porcelain, very little beats Creuset. Like I said it is impossibly heavy, but it's also the best. Not cheap, but when I say it lasts lifetimes, I mean it. By far, this is my favorite cookware for almost anything. Nothing makes a better stew, or sears, or bakes as evenly. If nothing else, do your self a GREAT GREAT favor and get yourself at 4-6 quart Dutch Oven from them, you won't believe the quality or the 101 uses! Also, Creuset makes a wonderful line of high quality and colorful aluminum pieces like stock pots.

Emile Henry
www.emilehenry.com
Although I don’t have any pieces, it is absolutely right up there with Creuset. The difference is that Emile Henry is pottery, or clay to be exact, that’s been glazed. It's also very durable, although three generations worth, not so sure, and is a great even heat conductor. Not as versatile as Creuset only because you shouldn't really put one of their stovetop pots into the oven or vise versa, they are cast and glazed in different ways and temperatures. But if Creuset is too heavy or too pricey, this is another great way to go, and it also comes in great fun colors.

All Clad
www.all-clad.com
This is what the big boys use. All Clad is the professional standard when it comes to pots and pans. Walk into any restaurant kitchen and you'll find piles of All Clad pans and pots in various form of decay. They can take a serious beating. As with most of the best cookware it is also heavy, although not nearly as heavy as cast iron, which can make it more practical. Probably the most if not one of the most expensive cooking lines on the market, you either need to be a professional, filthy rich and want to show off, or just a die hard cooking fiend to get this.

Calphalon
They make different grades and styles, from non-stick, to "professional," and "classic." They are sturdy, well made pots and pans, and can fit almost any budget. This is what I use when I'm not "creuset-ing." It's perfect stuff for the avid home chef, and because of the variety you can find whatever you need at whatever price.

Cuisinart
Yes, they do make pots and pans. They're ok. I have had some good and bad experiences with the brand. Some of their styles are great and last well, and some sort of conk out on you after a year. Again, they range in price (although tend to be slightly cheaper than the Calphalon), and materials and styles. If you don’t feel like spending too much, and don't cook all the time, this is a fine option. But, for the slightly more enthusiastic and avid home chef, I would stick with the Calphalon.

Pyrex
Pyrex is a laboratory grade glass that won't crack or melt in heat (and rarely will break when dropped)... basically it's indestructible. It’s best for baking. It can take high temps, and is perfect for lasagnas, cobblers, and even chicken dishes. Because it's clear, it's especially great for layered or colorful recipes.

Copper
I have no specific brand for this, but for delicate fish dishes, omelets, and sauces specifically, it's really hard to beat copper. A good copper piece will be expensive, but worth it. Get yourself maybe one or two smaller pieces. Because of the properties of copper and not being as heavy as cast iron for example, it doesn't burn easily, and the heat is incredibly even. Added bonus, it's beautiful, especially hanging from a pot rack.

The basics: what everyone should have
Small non-stick sauté pan (Cuisinart)
Large non-stick sauté pan (Cuisinart)
Medium sauté pan (Creuset or Cuisinart)
Dutch oven (Creuset)
Grill Pan (Creuset)
Large Baking dish (Pyrex)
Small Baking dish (Pyrex)
Stock pot with lid (Creuset)
Large pot with lid (Cuisinart)
Small pot with lid (Cuisinart)