What is the best cookware and knives to buy?

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THE PAMPERED CHEF

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Okay, that's one opinion. Now, here's mine: If we assume that money is not a concern (and since you didn't say best VALUE cookware, I'm assuming that's the case) then, as far as knives go, I use Global brand knives. They are not the most expensive. If you really want a $200 piece of steel, then you can get a Wusthof, Henckel, or Forschner. But, to quote Anthony Bourdain, you probably don't want to spend half an hour every couple of days working it on an oiled tristone, so, go ahead and forgo the Germans. Globals are lightweight Japanese knives that can take and hold an edge very well. On to cookware: Knives are debatable. Every chef has his favorites. Cookware, on the other hand, is much less controversial. Most chefs that I've worked with would agree that a set of All-Clads is the top of the line. You WILL pay an arm and a leg for them, but, you'll only have to buy them once in your life, so, go nuts. Ask the clerk at Bed, Bath, and Beyond to direct you to a set of AC's, and he'll probably be more than happy to assist you (as his eyes ring up dollar signs like a slot machine. Round out your set of All-Clads with a Lodge cast-iron skillet and a Dutch Oven, and you know are the proud owner of the BEST set of cookware on the planet. And, most likely, a 2nd mortgage.

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Another little tip: As cooking schools are cropping up all over now, take advantage of their use of high quality cookware. Check with one near you and ask when they usually order new cookware. When the new order is in, older cookware may be sold to the public. Be forewarned: these may not be the prettiest pieces, there will likely be dents from nervous young chef-to-be's and they may need a nice scrub-down to get spillage out of crevises. But, the fun part, you will likely find great pieces at a bargain and have bragging rights of "You know, so-and-so went to that school and THIS pot came from there! What are the chances SHE cooked with it?!" *chuckle*

As for knives: Whichever brand you choose, it may be best to spend some time in a high-end kitchen shop trying out the knives. Those guys often keep a cutting board and some potatoes around for testing various knives out. Go through and play with all the pretty toys!! See which brand and style "feels best" - the weight and balance of the knife will affect your comfort over the long term. For example: I have a lovely 10-inch blade that is quite handy for large work, but, because my wrists are skinny, it's not comfortable for cutting all day with. Therefor, I have an 8-inch blade for the rest of my work. Just have some fun in the kitchen shop and find what you like best. If you are concerned about cost, take notes about what you liked and search for it online. You may even be able to buy it directly from the manufacturer. Just treat your "sticks" with respect and they will respect you back. :) Hone well and often, sharpen when necessary (properly), don't drop them, and don't wash them in water that is too hot (dulls the edge).

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Buy the cookwares and knives that are made from Australia. Don't buy the one that is made from China. Some china cookware can be really bad. For example, remember the bindeez toys that is the toy of the year and is made in China and its badly made from the people from China. Thats why I buy stuff from Australia. Some China objects might sometime been badly made, poision and other. The knives, buy the really sharp one to chop even more faster, so you can do your cooking in minutes quickly. So buy cookingwares like the brand call tefal that are made in Australia. By Nintendogs117

First answer by ID3486020746. Last edit by Nintendogs117. Contributor trust: 10 [recommend contributor]. Question popularity: 42 [recommend question]