Oh, McGee, you've done it again: the "hottest" in pots and pans

Food Network Fan · 10-08-2008, 09:43 PM

Oh, McGee, you've done it again: the "hottest" in pots and pans

Posted by Nancy Leson
There are a lot of people who turn to names like Emeril Lagasse and Rachael Ray when they're looking to buy pots and pans. I'd direct them instead to Harold McGee -- the science-minded food authority and author of that kitchenmeister's bible, "On Food and Cooking: The Science and Lore of the Kitchen." In today's New York Times, under the header "What's Hot, What's Not In Pots and Pans," McGee offers a very personal look at his batterie de cuisine -- which, from what I read and what I'm guessing, looks an awful lot like mine:

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ibcheft · 10-08-2008, 10:32 PM

I certainly would love to try the copper sauté pan out, but I have 3 sets, two 5 ply sets (2/12 & chef professional both bought from HSN & SHN (the latter no longer sells kitchenware)) and my Emeril ware, along with several cast iron pans, and skillets. Has any one tried the all-clad copper ? do you think they compare to the European brands ? and has any one tried one of those from France ?

Pluff Mudder · 10-09-2008, 01:22 AM

Not tried the copper AC sauté pan, but do have a old AC MC sauté pan (going on 25 years old) that I've really enjoyed using. Only piece of copper I've got is a old (abt. 30 years old) Revere 10" frying pan that I got as a Christmas gift one year.

MiseEnPlace · 10-09-2008, 01:56 AM

I swear by my cast iron skillet. I use that thing almost all of the time.
Its my great-grandmother's. She gave to my mom in her later years because it was too heavy. Mom gave it to me when I started cooking as a teenager.

BerryBaby · 10-09-2008, 09:54 AM

I use my cast iron skillet very often. It was my husband's long before we got married so it has to be 40 years old.

Bentley Green · 10-09-2008, 10:38 AM

Good article!!

And umm, what does she think is wrong with buying Emerilware or Ray-Ray's cookware?

But I also like Le Creuset, only it is ridiculously expensive!

I like my cast iron cookware as well. It's great for searing and browning roasts, frying chicken and slow cooking pot roasts and beef stew! And for making crusted up homes fries. Delish!!

Pluff Mudder · 10-09-2008, 04:11 PM

The cast-iron skillet I've got was my grandma's. Just think of all the stories it could tell of the meals that's been cooked in it.

Bentley Green · 10-09-2008, 09:16 PM

I can't think of ANYONE who doesn't have the large cast iron skillet!

My mom and grandma ALWAYS had one.

BerryBaby · 10-10-2008, 11:08 AM

I used mine last night. Made Chili-Mac...it was really good! Had never made that before. The Fannie Farmer cookbook calls it Texas Hash. I used Elbow macaroni instead of rice.

BerryBaby · 10-10-2008, 11:11 AM

We are in control of our destiny and Jeff proves that. He should get a

for all he does.