Weddingbee Blog

Didi - I’ve never heard of those cleaners before, I must go buy it. Great tip, thanks!

I’ve heard of Cast Iron, but I also heard that you have to rub salt on it to get it going?

Thanks Miss Violet for this post on specifically why you chose stainless. It was very helpful to me. You rock!

Good choice on the regular vs the non stick. Actually - using non-stick above a certain temperature is very dangerous! I read that it can release certain toxic chemicals into your food. We have a calphalon pasta pan - the huge one with the strainer for boiling pasta - and we LOVE it!

It’s me again Miss Violet! Actually you can purchase pre-treated cast iron cookware by The Lodge. I’ve seen them at Crate and Barrel (don’t remember the price) but I got mine at my local Wal-Mart for $24.95 for a 10-inch skillet. I also previously got a cast iron double burner grill from Sears that was NOT pre-treated for just $12.99. To treat it you just have to rub vegetable shortening/oil or bacon grease (you can make bacon and save the drippings into an empty soup can - let cool in can) all over the surface and let it bake in a 450 degree oven for an hour or more. The untreated cast iron started out silver and afterward being “baked” it was kinda bronzy, but after 5-7 uses it became the normal black color. Untreate ones are less expensive and there’s really no difference in the quality that i’ve noticed. I decided to buy the pre-treated one after the first one cause it makes a funky smell when you treat it in the oven. Not stinky but burnt and greasy. Hope this helps you out!

That’s funny, I know a bunch of chefs and everyone has Calphalon. I think All Clad has become more popular b/c they sponsor a lot of Food Network stuff.

The regular infused or the stainless is a good choice. The non-stick doesn’t last no matter what they say, and not using tongs b/c they’re metal– how can you cook?!? (I’m attached at the hip to tongs.)

For those who have the infused, don’t, DO NOT, EVER, and be sure to tell the fiance/husband it is NOT a joke, do not use non-stick spray… unless you like throwing away pans. It reacts and causes a sticky, grease thing that you can’t scrub off. (Bar Keeper’s Friend is no friend to this mistake.) And, remind the fiance/ husband that pans don’t go in the dishwasher. Both “I didn’t know”s will ruin an otherwise wonderful pan. (Can you tell he ignored my warning?)

My bridal consultant at Bed Bath and Beyond walked me through the stainless steel All-Clad vs Calphalon debate and what it all boiled down to was the weight and handle preference. I felt that All Clad was a little heavier and the handle wasn’t as comfortable, but the Calphalon was a little lighter and the handle was more rounded and comfortable. My arm strength is not so great, so this was a HUGE deciding factor for me. Done and done! I also chose to go with open stock because I wanted stainless steel for most of the pieces, but Calphalon “One” (the hybrid steel/non-stick) for my omelette and skillet pans.

I did the same thing Julie did… Though I do a lot of cooking, I didn’t like the All Clad because it was way too heavy and the handles were horribly uncomfortable. If I can’t lift it easily and comfortably when it is empty, how is it going to feel when it’s full of food? I registered for the same Calphalon set you got because it’s stylish, it’s good quality, it’s affordable, and it felt good in my hands!

There is also a steamer insert that goes with those pans but I only found it at Dillards.

Ms Violet,

One thing to consider is to make sure to get at least one frying pan that is stainless steel. Non-stick surfaces don’t brown and can also release gases that aren’t good at high temperatures (according to a show I watched on the Food Network.)

Another suggestion is to use a service like Wishpot http://www.wishpot.com for a free wedding registry. It is nice because you can add stuff from ANY store or website. It is simple and works like a charm. It is easy to add stuff, simple to share and works great.