I would like to replace my cookware...generic pots and pans from my college days. Anyhoo, I was wondering if anyone has some good recommendations for nice looking yet functional cookware. I am spefically drawn to the Dansk Kobenstyle cookware. I like the combination of colors...namely the red, blue, and yellow. They rereleased some of this set in 2012. I have seen the blue and red available new but yellow only used. The yellow is actually my favorite color of the bunch. Anyhoo, how well do these pieces work? Do they do a good job for their intended purposes?I also like some of the cookware by Copco. I actually have a yellow piece that I use to hold fruit. I think it was intended as possibly a casserole dish. Very heavy piece...cast iron covered with enamel. Are all their pieces cast iron overlayed with enamel? Anyhoo, are these good cookware pieces? Or are they more look than function? I personally like the looks and colors of the Kobenstyle more then the Copco but if Copco is better for actually cooking then I might go with it.Does anyone have any other suggestions for cookware? It doesn't have to actually be vintage or a rerelease. I would like cookware that is stylish looking and functional. I would prefer bright colors like in the two above mentioned styles. I like color...color is good.
I have some vintage Copco pots and pans, as well as a few of the Dansk style you mentioned. They are all heavy, especially the Copco. I like all these pots and pans, especially the Copco, and especially for certain applications like stews or long-cooking sauces, and I really love my Copco grill pan for grilling fish or meat.
But it is cumbersome to use such heavy pots and pans for things like, oh, boiing pasta water or steaming vegetables. For that having a lightweight pot is preferable, to me anyway. But it's very hard to say without knowing what your cooking needs are, how much you cook, etc.
I would advise purchasing a few cheaply on eBay or at yard sales, etc. to try out. Cook with them and see how you like them, and whether the heaviness bothers you or not.
You need different kinds of cookware for different kinds of cooking, as chelle said.
If you're going to get Kobenstyle, go for the ones with the heavier bottoms. These will be newer pieces. The originals were enameled steel on the bottom and that doesn't conduct heat as well or as evenly as the heavier clad bottoms on later pieces. (At least I think the clad bottoms came later.)
For something like the stock pot where you won't be browing stuff in it, that's not as much of an issue. It will mostly be used for boiling pasta, cooking stock, etc.
A dutch oven is really great to have. The downside to Copco is the small handles. They can get a bit cumbersome when very hot and full of food. But I love my vintage Copco and use it a lot. They also made a lot of baking dishes in various dimensions that are wonderful for casseroles and lasagna and stuff like that---they keep the food HOT! So you can plop the dish down on a trivet on the table and not worry about the food cooling quickly.
I would just get an assortment of both once you analyze your cooking needs.
That said, I read recently that the most versatile single pan a home cook can own is a 12" saute pan with straight sides and a lid. You can brown in it, cook grilled cheese and eggs, simmer a sauce in it, and many other things. I don't think either Kobenstyle or Copco made a pan like this.
(PS--i have a couple of rather unattractive wood trivets that came with my Copco baking dishes--they have magnets on them so they go with the pan when you pick it up. GENIUS.)
I got this large Michael Lax/Copco dutch oven at an estate sale a while back. It has become the piece I use the most often. I think it is a fairly unusual form, and probably not the same kind that Spanky has, as this model has very large handles on it.
I also have a tall Kobenstyle stock pot that I use a lot as well. I like all of the Quistgaard and Michael Lax pieces I have, and use them regularly.
Thanks for the info! I'm not a huge cooker...something I aim to change. Right now I only have a saute pan and two frying pans that have seen better days. I also have a small and larger Revere Ware saucepan that came from my grandma. I will keep these two pieces. The other pieces are going in the trash. I also have a crockpot my mom got me that I have used a total of one time. I don't even know what a dutch oven is or does LOL I'll have to look it up. Both my grandmas were great cooks but that didn't pass on to my mom or dad so I never really learned much about cooking growing up. I'm scheduled to take some cooking classes after the holidays. Here's to hoping that I don't burn the place down 🙂
I'll check out ebay for some pieces. I have seen skillets for both. Do these do well for things like frying eggs? Or am I better off buying a newer, lighter piece for making eggs, etc to use with the other Copco/Kobenstyle pieces?
Cloudburst2000
These three demeaning advertising photos are my cookware of choice. Hackman (now Iittala) is built for life and well executed.
I enjoy the styles and colors of Timo Sarpaneva and Jens Quistgaard in the vintage cookware category. I have a small amount of some of the vintage pieces mentioned.
I find 21st century "high end" manufacture is best for me in today's functional kitchen (old stoves look cool, new stoves work great).
Much success on your collecting.
There are also some other good vintage American brands if you are serious about hunting usable vintage examples (besides the other brands mentioned in the previous posts).
s/s and copper base with bakelite handles cookware by Revere from 1939 by William Archibald Welden and still in production and included in most museum collections of 20th century designs
Corning ware buffet server from the 1960's (no not the ones with the big blue flowers and clear heavy glass lids) but the ones that come in all white, white/red with black phenolic handles and other colors like green and yellow (not as successsful as the white ones though)
for bake or ovenware, there are several makes like Hornsea potteries "contrast" from the 1970's have bowls and different shapes baking/serving dishes
there are some oven to tabletop cookware pieces included in Russel Wrights dinnerware for Iroquois (1946) but a bit pricey now
and do not overlook some of the good vintage ones from other names like Arabia, Rorstrand, Block...etc, they sometimes show up dirt cheap in thrift stores covered in grease (most will clean up with ajax, CLR or oven cleaner)
also, Catherine Holm cookware from Norway (I think) and Caravelle enamelware from France
and not MCM but if you like to stir fry, invest in a really good wok (from chinatown not from switzerland), it may not win best looking cookware but it sure does work
Cooking is personal -- everyone has their favorite pans! I think a vintage Copco skillet, cast iron with enamel, is the best way to fry an egg, or else a vintage well-seasoned cast iron pan. But YMMV. I also can't stand to spend big $$$ for new cookware when I know I can get great, functional stuff very cheaply at yard sales, on eBay, etc. You can buy a Copco skillet on eBay for ~$20. Since you're just learning to cook, I would advise you not to spring for big-ticket items until you have an idea of what you really want and need. And try the Chowhound 'Cookware' board if you ever want to ask a question about a specific item. The folks over there cook big-time and know their wares. Have fun!
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