/cookware/
I understand for flatware 18/10 steel is king and oneida its queen, and I've been pleased with my set.
But what goes into a good set pots and pans? Durable, nice looking, and the handles don't come loose a few months after use.
I'm totally lost and would love input with any kind of opinion on the subject.
Thickness and construction and materials are all equally important
The handles are like the last 5%, they sort of matter but the right combination of the first three already limit your choices
So unless you've already honed in on say, Falk copper, and you get to choose between ACTUALLY identical pans that just have different handles, worry about the first three and get what fits within your budget
Also inb4
>sets
>muh restaurant supply workhorse aesthetic
>cast iron spergs
>I got used to working around the problems with muh cheap shit so you're a bad cook if you have nice things
>wok guy
>Thickness and construction and materials are all equally important
So what kind of metals, thickness, and construction am I looking for? I know next to nothing on the subject and you sound like you've got an established opinion on it, I'd love to hear more.
Here, read this. It's highly dated, not entirely correct, and some of the specific brand suggestions are dumb, but it's better than most of what you'll get here
forums.egullet.org
Look up centurylife for more current (although less comprehensive) product suggestions and tests
You need a thick base to distribute the heat, a ferrite billot to work on induction ranges, 18/10 stainless to really be stainless in all acid levels. You also need a host of non stick cookware as well.
All Clad, Le Creuset, and a thick based PTFE pan to cook scallops and whatnot.
>PTFE for scallops
nigga what kind of scallops are you cooking where they don't release properly on 18/10?
You can do it, but you need to be so careful with the initial temperature so the pores of the stainless don't close. Look, do what works, I just don't like tearing off my crust on scallops. Most chefs use that shit so they don't have to be temperature misers.
>so the pores of the stainless don't close
oh jesus. stop.
You know when metal is heated it expands and when its cooled it contracts, right? What happens when that microstructure contracts on food?
Have you looked into any of this at all?