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|Topic Review (Newest First)|
|12-13-2012 09:54 AM|
@sKwiD Walmarts 10 piece set comes with a 12" skillet. I've seen a few stores, like HG or Marshalls with the 10, 12, stock pots for similar prices, but after seeing all of them side by side, I just got the set. It couldn't hurt to have a few extra pans, might just get some All Clad pieces later?
|11-25-2012 11:41 AM|
|mnanda||AMAZING DEAL! I bought a smaller version of this set for over $200 2 years ago, and the quality of the stainless steel is EXCELLENT. If you need a good set of pans or know someone who does, this is a great buy.|
|11-23-2012 01:43 PM|
|sKwiD||Still wondering if I should bite the bullet. Went out to Macy's last night during BF and scored an All-Clad 3ply stainless 12" fry pan for $61! Since the Tramontina deal doesn't have a 12" my collection would be set.|
|11-23-2012 01:32 PM|
|rocknrico||Bought them back in July. Best purchase ever. Easy to clean and great to cook with. Well built and should last a lifetime.|
|11-22-2012 05:59 AM|
|11-22-2012 05:54 AM|
|11-21-2012 09:01 PM|
|11-21-2012 08:50 PM|
Basic Kitchen Start Set Guidelines
For a basic kitchen you might consider the following basic guidelines.
For most of your cookware you want fully-clad stainless steel “tri-ply,” which is three layers of metal fused together and extending from the bottom of the pan all the way up to the rim. This constrution helps to ensure even cooking and a steady transfer of heat. You want the heat to go up the sides of the pan for most uses, and you want the temperature response to be steady - doesn't heat up too fast and burn your food, doesn't cool off too quickly so you have to keep adjusting the heat. ( Different manufacturers have different qualities of tri-ply - ranging in thickness. Tramontina 18/10 tri-ply is 0.5mm stainless, 1.6mm aluminium, and 0.5mm stainless. ) For stewing and cooking low and slow you want to have an enameled dutch oven. You'll need one small non-stick skillet for making things like eggs and pancakes or fish. A large stock pot is useful but doesn't need to be fully-clad - disk bottom is ok; you won't be using the stock pot for searing or sauteing, but make sure the metal is thick enough that it doesn't warp or burn the bottom of your boiling pasta.
An ideal set would look something like this.
1. 12-inch traditional skillet/fry pan with or w/o lid - something that’s big enough to fit four chicken breasts, sear pork chops, and easy to make a nice fond and pan sauce
2. 10-inch nonstick skillet - for cooking delicate omelets and fish
3. 12-inch cast-iron skillet - for frying and searing steaks
4. 4-quart covered saucepan - for vegetables and other side dishes
5. 2-quart covered saucepan for reheating leftovers, or making sauces
6. 6- or 7-quart enameled cast-iron Dutch oven - for stewing, making chili, french onion soup, braising and deep frying, and for going from stove to oven
7. 12-16qt large stockpot - for making soups, stocks, boiling pasta, or cooking for a crowd.
8. 14-inch carbon steel Wok - if you do much asian cuisine, stir-frying, or steaming veggies a wok is a versatile add-on
9. 3qt tri-ply saucier - the saucier has much more rounded bottom corners, perfect for making that risotto or delicate sauce
This set fulfills almost all your requirements, but it's no longer available:
A pity. Bring it back, Sam!
Your next best bet is probably either the 8pc Tramontina a or 10pc Tramontina and add on a couple missing pieces yourself.
All Tramontina 18/10 at Walmart: http://www.walmart.com/search/sea...nstraint=
All Tramontina including Cast/Enamel at Walmart: http://www.walmart.com/search/sea...nstraint=
Tramontina 10-inch nonstick commercial skillet: http://www.walmart.com/ip/Tramont...n/20665942
Tramontina vs All-Clad comparison: http://www.seriouseats
Serious Eats review of Woks & Cast Iron: http://www.seriouseats
BONUS Add-On - How to Cook with Stainless Steel
1. Use Low to Medium heat. NO HIGH HEAT! High heat will burn your food and discolor the steel.
2. Start with the cold pan and add some cold oil. Alternatively, add cold oil after the pan is already hot - you'll use less oil this way.
3. Let the pan come up to temperature. If you're geeky like me, an infared thermometer can tell you when your pan hits temp. You can also tell when the oil starts shimmering in little ribbons. If you haven't added oil yet, flick a drop of water in the pan. If it dances around the pan on its own steam, that's the Leidenfrost effect, and you pan is hot enough. Add cold oil now and a little goes a long way. Science!!
4. Let your food warm up before putting it in the pan! Ice cold pork chop into hot pan = no good! You want to get a good sear and not have the middle raw. So let your meats come up to cool room temp before adding to the pan. You may prefer to rub a little oil on the meat before adding to the pan, this helps your herbs and spices stick to the food and not the pan.
5. Deglaze! When you see that nice fond (brown bits) on the pan, that's flavour, baby. Heat that pan back up a little and add some wine, or water, and gently scrape the bits up. Presto - instant pan sauce. Reduce until thicker and add fresh herbs and a touch of butter off-heat.
The Science of Stainless Steel: http://www.edinformati
I don't usually post, but when I do, I prefer slickdeals
|11-21-2012 08:28 PM|
It's not like the idea of setting wages and prices based on abstract central planning theory rather than actual market forces has ever failed before, so what are you waiting for? Put your money where your mouth is, and I'm sure with such a brilliant full proof "study" such as this as your guide, you'll find plenty of other investors willing to do the same. Should be no time before you're putting Walmart and other evil exploitative employers out of business through demonstration of your own superior business model and competitive execution rather than through your usual lowest common denominator political and social terrorism.....er....I mean "ethical character".
|11-21-2012 06:07 PM|
|11-21-2012 05:41 PM|
Yes, actually I was. And now the Waltons have another $114 of what was my money in exchange for a quality product at a very good price, I am doubly satisfied about it and we both have you to thank for it.
What I was hesitant about with the deal was paying the sales tax, which I usually try to avoid when shopping online, especially since there is a comparable and competitively priced product on Amazon that I was considering instead. It was worth it this time. I don't even mind having to go pick it up rather than having it delivered to my door in this case.
|11-21-2012 05:31 PM|
|RUsum1||This set has been $109 twice before and the Better Homes and Garden 10-piece set is only $15 more on a regular basis. This set has slightly different size pots but also includes a 6-quart dutch oven. All indications are that these two brands are the same company. Tramontina is just more shiny than the BHG version apparently.|
|11-21-2012 04:42 PM|
Just kidding The wifey and I share cooking duties. I actually have fun cooking. This is a nice deal thanks OP
|11-21-2012 04:12 PM|
|11-21-2012 04:09 PM|
I hope the people who are unhappy with their jobs at Walmart go find a place to work they like better, or better yet, start their own business and compete and create jobs for others to complain about.
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