We asked local chefs for their favorite cookware
Chef’s favorite things
Chow Daddy’s
“We like All-Clad stainless with the copper core for its quick response and even heating. We also like our Le Creuset enameled Dutch ovens.” – Price Beall
Nectar Farm Kitchen
“All-Clad D3 Stainless Steel is my choice of cookware for a couple of reasons. They are the most reliable cookware I’ve ever used. They can withstand heating and cooling without warping or hindering the quality of the pan. The stainless steel helps conduct heat evenly while building the flavors in the pan better than any nonstick pan. They are easy to clean and will last a lifetime.” – Chef Adam Marshall
The Golf Club at Indigo Run
“I like Lodge Cast Iron Cookware because it’s affordable, and I love cooking on cast iron. I also like Calphalon.” – Chef Josh O’Neill
River House and Montage Palmetto Bluff
“We are both big fans of ‘Made In’ cookware by Boston Foundry for its value, heat distribution and durability.” – Chef Daniel Vesey & Chef Jay Walsh
Hampton Hall
“I am a cast-iron and carbon-steel pan kind of guy. I have a 13-inch, Lodge black cast-iron pan that I use all the time. It’s great for searing, baking (cornbread and biscuits specifically), roasting and casserole-style dishes like chicken pot pie. I also have a Matfer Bourgeat carbon-steel pan that works great for sauteing and egg-cooking because it’s nonstick when seasoned properly.” – Chef John Huffenberger
