I’m Gonna Hit You with a Frying Pan

Yesterday was the kick off to Las Vegas’ Restaurant Week and I was so excited I forgot to post this blog.

I have always loved to cook, and through time I have become better and more skilled. I took classes and learned what I had been doing wrong for years (Moment of Truth – the first day of holding a knife in class, Chef Jill Mora told me I wasn’t doing a single thing correctly. I ended up acing that class with the highest marks! Proof that you CAN teach an old dog new tricks). As my skills grew so did my desire for more and better equipment.

Growing up. my family owned a deli, and I know how to use all the pro tools there. We always had good knives in the store and in the house because my step father was a butcher (but according to Chef Jill I didn’t know how to use them). In our kitchen we had SOME really good stuff since my step father was a caterer, but mostly it was average, mid-line cookware and lots of Tupperware.

As some of you know, I have been selling cookware and kitchen tools for more than 14 years. Once I started getting knowledgeable about tools and cookware I started collecting them. I am pretty selective in what I choose and I will hold out for what I REALLY want as opposed to buying something just to have it. I have a severe dislike for most “uni-taskers”, although I do own a couple by virtue of receiving them for free. When it comes to cooking, whether you love it or hate it, the backbones of a good kitchen are knives and cookware (pots and pans).

We’ll talk about knives another day, but I want to share some things I have learned about cookware. This info is MY personal experience and there is NO science behind it. If you are in the market to purchase cookware and don’t know where to start, here are some questions to ask yourself:
1. What kind of cooking do I MOSTLY do? If you are doing daily cooking for a large family, your needs will be quite different from someone just starting out, or empty nesters. If you entertain often, your needs will be vastly different from someone who grabs the veggie tray at Costco for their get-togethers.
2. Do I use the stove top, oven or BBQ grill most often? In the Latino community, cooking on the stove top is primary, they almost never use their ovens, so their cookware needs may be different than yours if you are baking, roasting or oven braising frequently. If you are cooking outdoors mainly, your indoor cookware needs are much more simple.
3. How advanced a cook am I? If you are a “newbie” in the kitchen, you probably want to opt for less expensive items until you are comfy with what you can and cannot do well. If you are an experienced (or fearless) cook, you may opt for “investment” pieces – things that will serve you for years and take a beating.

I find that most people actually need a combination of different kinds of cookware, but they think (thru marketing ploys) that they must have a set. I personally am a cookware whore – I am not brand loyal. In my cabinets you will find the following brands in a variety of configurations:
• The Pampered Chef (Duh)
• LeCrueset
• Staub
• Revereware
• Lodge Cast Iron
• Calphalon
• All Clad

Here is a breakdown on cookware compositions (in no particular order of favoritism) so you can choose what YOU need, click on the ads to find out more, but they are there so you can get an idea of prices and appearance:
• Cast Iron – it is the granddaddy of basic cookware pieces. It can go on the stove, in the oven, broiler and even onto the grill! Perfect for camping since you can make just about anything in it on an open fire. Requires “seasoning” (follow mfr. directions) and is easy to maintain. Properly maintained, pieces last FOREVER and in some parts of the country are coveted family heirlooms. Available in a variety of shapes, sizes. Pluses – it’s heavy and can stand up to really high temps, generally inexpensive, many lines made in the USA. You can bake AND cook in it. Minus – it’s HEAVY!

• Ceramic Coated Cast Iron – (like LeCreuset & Staub, both made in France) – I wouldn’t put it on the grill personally, but I know people who do. Great for stove to oven recipes (like long oven braises). Always gorgeous, they are perfect for stove to table serving as well. Requires basic maintenance to keep it looking great. Pluses – good enough for Julia Child, makes it good enough for me! Beautiful, durable. Minuses – generally really expensive (consider this an investment piece) and it’s heavy. Look for ones NOT made in China.

• Stainless – There is a lot to be said for stainless! Can go from stove to oven, many brands are dishwasher safe and they can also go in the broiler. Today’s stainless with satin finishes are easier to clean up and maintain than your grandma’s stainless. Look for heavy gauge, 18-10 stainless construction and “tri ply” technology is great too (it means there is stainless inside and out with a core of either aluminum or copper to assist in even heat conductivity). If you have an induction stove top, look for one with an 18-0 exterior (it will be magnetic whereas the 18-10 will not). Pluses – can be used for almost any type of cooking with proper care. Quality product is priced in the “middle” range. Minuses – I hate cooking eggs in it. Can be an “investment” for newbies.

• Non- stick – there are so many out there and they are all basically the same to me. Look for ones with baked on finishes (like DuPont Autograph), if you scratch it, it will not peel. I love it for cooking eggs. Pluses – lower fat cooking, readily available from many mfrs, great for eggs and omelets, typically mid line or inexpensive. Minuses – you can’t SEAR meat in it. Nothing will BROWN. Use only non-stick safe tools and scrubbers. NOT dishwasher or broiler safe in most cases. If it peels or flakes, toss it out. Almost all of them are made in China.

• Nano-Ceramic coated cookware – typically with an aluminum core, making it light weight with excellent heat conductivity. This is the newest stuff out there. It is generally hand wash only and is incredibly SLICK! Reasonably priced and becoming available from a variety of sources. Pluses – you CAN sear and BROWN in a virtually non-stick pan, very light weight (perfect for seniors and anyone with arthritis), reduced fat cooking. Minuses – Light weight – can’t stand up to high temps. Treat it as you would traditional non-stick cookware. No dishwasher, no broiler, “safe” utensils only. Most brands made in China.

Well, there you have it. Do your own research. Borrow pieces from friends to see if you like the way they perform before investing in your own pieces. And don’t worry about getting a SET! Buy only the pieces you are going to use most frequently if you are a newbie. As for me, I am looking for the perfect terrine pan…

This week’s Food Memories are a surprise birthday party for Friend Sam, final summer meals at home with my college student, doing Restaurant Week briefings for participating restaurant staff, meals in Flagstaff while dropping Jack off to school and mentally pepping for “Cooking for Two”.

Sam’s lovely Tea Party inspired Birthday cake.