Are Ikea pots good quality?

amother

Catmint ↓

Tue, Jan 14 2025, 7:15 am

The 365 range are excellent, I've had a smaller one for years which I prefer when cooking rice, couscous etc.
I recently bought a large stockpot for chulent, soup etc when making a big shabbos and really love using it!
Washes well, even cooking, all rounder.
I've got some cheaper ikea pots for eggs etc.

amother

DarkGray

Tue, Jan 14 2025, 9:09 am

It depends on the pot and also what you need to do with it.

FWIW if you take a bit of time to learn about what makes a pot "good" for specific things then you can accumulate a really good "set" of cookware inexpensively because you will know what is a bargain.

I put 'set" in quotes because buying a set of pots makes no sense since you won't need everything and not you need different "construction" and material of pots for different purposes.

For example a stockpot is best if it is lightweight and can be flimsy and not have a heavy bottom. This is because you are heating large quantities of liquid and so you 1) want a light pot and 2) don't need even heat on the bottom because you aren't relying on heat on the bottom but are heating the liquid

For other purposes like sautéing you want a pan with a heavy clad bottom - clad being aluminum that is covered with stainless steel. For sauteing you only really need clad on the bottom. Fully clad is more expensive and better and you need for dishes which are braised where you want heat all the way up

Good roasting pans don't need to be heavy. My favorite is a Calphalon Anodized aluminum pan because it is lightweight and easy to clean. Anodized aluminum is different than plain aluminum

Everyone needs one nonstick pan for certain items like eggs or pancakes. But doesn't need to be expensive because you are going to have to replace fairly frequently anyway.

You don't need nonstick for most other purposes if you have a good clad saute pan because you won't get burned hot spots and if you cook properly food will be 'released" without sticking. Also anything you cook with a sauce wlll essentially clean itself because you will add liquid and then the "fond" on the bottom will be released and add to the flavor of the sauce.