About Tina Addair Expertise I can answer general questions on virtually any cooking related subject. I have reliable knowledge on cooking for large groups, cooking methods and techniques, ingredients, recipes and safety issues. My personal favorites are meat, seafood, poultry, and desserts, but enjoy everything. I do not have extensive knowledge about world cuisine, but can answer general questions relating to this subject.
Experience I have been actively cooking and studying the subject on my own for about 15 years. I worked as both a line and banquet chef for 4 years, and have trained as a pastry chef.
Awards and Honors I received a Customer Satisfaction Award from the hotel I worked at for being personally recognized by patrons for preparing outstanding meals.
Question Tina,
My fiance and I received a cookware set for her bridal shower last week, but it was not the brand we registered for. The person that gave us the gift cooks often, and swears by the brand she gave: T-FAL.
I registered for Farberwares' Millenium, which is all Stainless, with hollow Stainless Handles. The T-FAL is all non-stick, and as far as I can tell costs about the same as the Farberware I was looking at.
I am interested in your opinions about whether we should keep the T-FAL or exchange it for the stainless. I cook a semi-gourmet meal at home almost every night, and I am looking forward to cooking with good cookware (up until now it's been hodge podge from family).
My Questions Are:
1. Which Brand of cookware has a better reputation, and would make a better investment?
2. Will an amateur chef have a hard time with a Stainless set?
3. What kind of cookware do you prefer, and why?
4. I wanted the stainless for transferring the cookware from the stovetop to the oven, but when my fiance asked me what kinds of dishes I wanted to do that with, I drew a blank... any suggestions?
Thanks for the help.
-Eric Salerno
Answer Hello Eric! Congratulations on your upcoming marriage. I have T-FAL at home, mainly because I'm a wife and mother of two, and the non-stick is easiest to care for and clean. The handles on them are removable, but I have used them in the oven without removing the handle up to 350 degrees with no damage occurring. Another drawback to T-FAL is that you have to be careful what utensils you use. It scratches rather easily. Good heavy gauge stainless is good, but the lighter ones are poor heat conductors; also a problem I've found with the non-stick. Aluminum, and also any kind that is copper or has a copper bottom, are the best heat conductors, but aluminum will react to some things. Another good product is anondized steel, such as Circulon. They have different price ranges to fit just about any budget. I think Cephalon also has anondized. Anondized give excellent heat conductivity, is non-stick, and stratch, chip and stain resistent. They even make a line with stay cool handles. It shouldn't be washed in a dishwasher, but I don't recommend putting any cookware in the dishwasher. As far as transferring from stovetop to oven, if you cook much, you will be doing this quite often. I often sear meats on the stove to lock in the juices and finish them in the oven. Likewise, you will have occasion to transfer items from the oven to the stove, such as when you want to make a sauce from the pan drippings of meat or poultry you've prepared. If I could go out and get all new cookware right now, I would get a copper or copper bottomed chicken fryer pan, large and small anondized saute pans, and non-stick Dutch oven and sauce pans. Just remember, when it comes to cookware (unfortunately), price really does matter. If it costs more, it's usually going to be a better product. One more thing, always keep at least one good properly seasoned cast-iron skillet on hand. Hope this helps. If you have any more questions, feel free to contact me again.
