So, let’s say a … hurricane or wildfire… completely rids you of cookware. And you can’t, for whatever reason, replace it with exactly the same stuff or for that matter, the same construction.
What would you get with your FEMA money?
In my case, since I couldn’t get copper, I’d probably choose the thickest straight gauge aluminum restaurant stuff I could find. Like the Allegacy Eagleware Point Two Five line. Maybe a vintage set of Calphalon hard anodized.
You?
I’m going to make the assumption that I have also lost power. So I would opt for cast iron.
I could use it on my butane camp stove and when I run out of butane; use it on my wood fired rocket stove (in the backyard).
My Lodge 12" has taken all kinds of abuse without complaint.
I’ve been looking at the Lodge Combo Cooker for making bread and other items, this would also come in handy (along with a solar oven) after a wildfire or hurricane.
What do you mean by you cannot get copper after a wildfire or hurricane? Or are you asking what is our “Second” choice of all cookware?
No, it’s a thought experiment. If you had to change out what you have now with something completely different, what would it be?
Strata, perhaps? https://www.stratacookware.com/shop
I’ve got two(*) of the Calphalon HA large (12.5 inch?) skillets that I’ve had maybe 35-40 years. They’re workhorses and take on a not-great, but decent seasoning layer.
[EDIT - the exterior bottom is mildly convex, so they’re spinners on flat top appliances. I could still cook with them the years I had a ceramic top electric, but it wasn’t optimal.]
That’s probably what I would go for if available and money was tight. Deep enough to do a lot of stuff besides just frying/searing/sautéing.
I’ve also thrift-bought a couple of their HA 2.5 quart pans that are also very heavy duty, do anything except your Woolites in them (but then, I’m not much for delicate cooking, anyway). They’re both currently “borrowed” by a couple of daughters.
(*) Two because they were on a 50% sale but out of stock, so the manager gave me a rain check. Each week I’d go in, but he kept having to tell me they didn’t have them back in yet. When he finally did get some back in almost 5 weeks later, he was so sorry about the whole thing that he gifted me two of them at no cost.
Also edit to comment on
I’ve back-burnered (literally) my work on this pan (I bought their ~ 12.5 inch skillet).
I’ve gotten it blued but haven’t done anything else.
IfI were still using gas, I’d go with heavy aluminum, but if I needed a new stove, too, I would go with something compatible with induction. I have not researched for best options.
For a wok, I like carbon steel… if I cannot get carbon steel wok, then I rather use a carbon steel or cast iron frying pan. I don’t think I want a nonstick wok. However, it is not unacceptable.
Most of my frying pans are carbon steel or cast iron, so if i cannot have these, then maybe aluminum frying pan.
Many of my pots are simply aluminum and stainless steel clad constructions, so if I cannot have either, then maybe just regular stainless pot (not cladding). I don’t think I would want a carbon steel or cast iron pot.
More than half of my cookware was bought when I was at college in the 80s, either at farm auctions or at a local restaurant supply store’s going-out-of-business sale. It’s still serving me well. I’d probably go to thrift stores and see what they had from the last century.
Having just made BB (It’s in a low oven.) in a heavy, tinned copper rondeau, I am thankful heavy copper is able to take a lot of abuse, hopefully sparing me this unnerving choice.
I’ll go in a different direction. Definitely some microwave safe items (Corning ware has worked well). For the stovetop items, items with glass lids and a non-stick finish.
And fewer items–I don’t need four skillets and multiple medium saucepans. I do need two Dutch oven sized pots, though.
For reference, I have a nine-piece set of Farber ware we got as a wedding present over fifty years ago, and a nine-piece set of T-fal from my father’s house when he died a dozen years ago. Plus six various pieces of Corning ware with lids, which get the most use. (I don’t think I ever used the Farber ware double boiler as a double boiler.)
Obviously, what you will want depends on how much cooking you do. When you get older and start downsizing, your needs change. (And cast iron may be too heavy for you ) And if you’re planning to get an induction stove top that will affect your choice of material.
Like I said, I’m coming from a different perspective than a lot of you. You’re gourmet cooks, and I’m a “pot of vegetarian chili” sort of person.
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Sticking with or returning to what you like or what’served you well in the past is not what I’m asking about.
If you were to shake things up and go with something different, what would that be?
This is really hard because I like copper so much; in the past 3 years I’ve even converted my spouse who dislikes heavy cookware to adopt copper as long as it is steel lined for durability.
If copper was not an option (what a depressing thought, because old used copper cookware is beloved by me beyond its utility), I’d go for steel lined heavy gauge (4-5 mm) aluminum. I am not aware of the current or former makers of this type of cookware but I’d look into it.
Reading this question, I got the impression that I’m now destitute and in an emergency situation. You wrote “In my case I couldn’t get copper…” and mentioned FEMA, so I thought we were all poor now. But now I get (I think) that you simply mean we must choose cookware that we don’t already have. Right?
I have a little of everything, so it’s hard to figure this out.
If I have to replace all with new-to-me, (and this is just a game) I guess I’d pretty much get the best prettiest ( those Ruffoni amazements) thick copper Mauviel’s best, who wouldn’t ? I’m sure there are several brands and types I’m completely unaware of. I’d ask Julia and Bridget from America’s Test Kitchen & Cook’s Country their opinions – they haven’t disappointed me yet! Some pots they use on those shows look very much like the Eagleware Point Two Five you mentioned, thick straight sides, 2 fat strong bolts securing the handles and always impossibly silverwhite clean.
When I’m trying to cook something wonderful or new or fancy I guess I sort of make what I have work, like stirring more often if the pot is too thin, moving stuff around in a skillet etc. Haha probably a good idea to think about at least some new vessels.
The Ruffoni things are pretty but not particularly thick. I’d look for 2.5 to 3.5 mm…Mauviel, Bourgeat, Gaillard, Duparquet, Brooklyn, etc. However, it is IMO hard to beat carbon steel for high heat cooking, like steaks and chops. A carbon steel wok is the modern fait tout.
Yup. No one’s destitute for purposes of this question.
Well, I do have one piece I’d replace with something different: I’d get a collapsible silicone colander instead of the (non-collapsible) aluminum one that was all that was available fifty years ago.
Depends on what I’d be cooking on! Fire outside, or some indoor appliance?
If my home was destroyed by a hurricane or wildfire, the last thing on my mind would be the hard decision of whether to buy copper or the thickest straight gauge aluminum cookware with FEMA money. Insensitive Q with all that’s been going on. I’ll just leave it at that.
I styled the question to convey a complete starting over, with no budget constraints. No pearl-clutching required and no offense intended.
