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Author Topic: Getting started  (Read 2734 times)

Offline Lee Levitt

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Getting started
« on: May 27, 2016, 05:57:56 PM »
We're moving to a house that has a nice 4 burner NG setup...first time I'll have gas (for cooking!) since 1982!

I have a set of Calphalon pans that we've been using on our glass cooktop...

So...the question is...where do I start?

I cook eggs, fish, chicken, hamburgers, stir fry, lots of veggies, etc, so I'd appreciate some coaching on what 2 or 3 pans I should have as staples.

How will cooking on them compare to the Calphalons? (I realize that's a big question!)

Thanks!
« Last Edit: May 27, 2016, 05:58:45 PM by lml999 »
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Offline John Arsenault

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Re: Getting started
« Reply #1 on: May 27, 2016, 07:58:38 PM »
Howdy Lee, I would start with a #5, 8 and 10 skillet and once you are hooked addicted you can fill in from there.  ;D ;D ;D
John A
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Offline Mike Bohannon

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Re: Getting started
« Reply #2 on: May 27, 2016, 08:09:15 PM »
Your Calphalons will be just fine.  But if you are looking for cast iron pieces for 2 to 4 people I would suggest:  #8 skillet, # 8 Dutch Oven, and a #8 waffle iron.  Waffle iron is optional as I'm partial to them so you could get another #8 skillet instead.  Cooking for more people increase the size #'s.
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Offline Stuart Lowery

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Re: Getting started
« Reply #3 on: May 28, 2016, 01:42:16 AM »
My vote for most useful is a #10 skillet. I'll go down to a #7 if it's just a few eggs, or up to my #12 (the #14 usually stays in reserve) for larger quantities/groups.

I like leftovers so the #10 gets the most use ;)
« Last Edit: May 28, 2016, 01:44:53 AM by SML »
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Offline Paul Okarma

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Re: Getting started
« Reply #4 on: May 28, 2016, 08:14:06 AM »
How many do you cook for?

For stir fry, I'd get a wok, if you don't have one.  Mine has seen lots of use over the past 28 years.  Just bought mine at an outlet in Flemington, NJ.  I'd look here or the three restaurant supply places I have bookmarked for a wok.

http://www.wokshop.com/
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Offline Lee Levitt

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Re: Getting started
« Reply #5 on: May 28, 2016, 08:59:26 AM »
Quote
How many do you cook for?

For stir fry, I'd get a wok, if you don't have one.  Mine has seen lots of use over the past 28 years.  Just bought mine at an outlet in Flemington, NJ.  I'd look here or the three restaurant supply places I have bookmarked for a wok.

http://www.wokshop.com/

Thanks...yes a wok is also on the shopping list. Haven't been able to use one on the glass cooktop...

Usually cooking for two...occasionally four.
« Last Edit: May 28, 2016, 09:01:08 AM by lml999 »
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Offline Claudia Killebrew

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Re: Getting started
« Reply #6 on: May 28, 2016, 12:35:07 PM »
I agree with the others saying the #8 skillet, #8 DO and #10 skillet are the workhorses. My #6 skillet gets used a lot too. Especially if you are doing breakfast for one or a grilled cheese for one. 
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Offline Russell Ware

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Re: Getting started
« Reply #7 on: May 28, 2016, 01:40:11 PM »
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...a wok is also on the shopping list. Haven't been able to use one on the glass cooktop...

Never had a problem using cast iron on a glass top stove. While it is true that you cannot use a round-bottom steel wok on a glass top stove, Lodge made a 12" handled wok, and they still make a 14" wok, and both work very well on a glass top stove.
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Offline Dwayne Henson

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Re: Getting started
« Reply #8 on: May 28, 2016, 03:14:20 PM »
Like the others have already said, 8's are hard to beat. I'll add another to your shopping list a 12" Lodge Camp Oven, so you can cook outside as well. See how it starts??
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Offline Valerie Johnson

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Re: Getting started
« Reply #9 on: May 29, 2016, 06:39:05 AM »
My suggestion would be a skillet and size would be based upon your family size, I use a number 8 for a lot of my cooking, I would add a number 8 dutch oven and a long griddle which covers 2 burners which comes in handy for cooking pancakes to eggs to sausage to bacon to grilled cheese sandwiches to paninis, you can cook on both burners or just cook using one burner and the other end of the griddle can be used for warming, One of the newer Lodge double sided with a flat side and a serrated/ribbed side is a nice option, we have the double sided one with a grease trough. With the skillet I think it is better to have one a little larger rather than too small.
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