Registering--what should we register for?

A very good set of cookware, utensils and knife block set ... the staples of any kitchen!

From this website it looks like 18/10 is better

Stainless steel is an alloy that starts with basic iron with up to 8 alloys added, depending on the quality. The major alloys in stainless steel are chromium and nickel. The chromium provides rust and corrosion resistance and durability. Nickel provides additional rust resistance, hardness, and high polishing characteristics.

The numbers 18/0, 18/8 and 8/10 refer to the percentage of content of chromium and nickel. To be classified as stainless steel, the metal must contain at least 11 % chromium (no nickel required). Stainless steel used in cookware is normally 18% chromium and 8% to 10% nickel.

Low end stainless steel cookware, mixing bowls, stockpots and accessories are usually 18/0 which are usually not highly polished, and could be subject to some rust spotting.

A simple way to test whether or not a stainless steel pan is 18/0 or 18/8 is to place a magnet against it. If the pan is magnetic, it is 18/0...if not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel.

To make stainless steel better heat conductivity copper or aluminum, is often added to the bottom of the pan and, sometimes, all around the pan.

There are many varying qualities of stainless steel, don't skimp on quality, buy only the better ones. Features to look for include: metal handles, thick heat diffusing bottoms, 18/10 grades and a lifetime warranty.

The principal elements in stainless that have effects on our health are iron, chromium and nickel. As indicated above, iron can be very beneficial. Chromium is also beneficial in small quantities, and you would have to cook four complete meals a day in stainless cookware to come close to reaching adverse effects from chromium intake. Although nickel is poisonous in large quantities, only trace amounts go into the food; not enough to make a difference. Except if you're allergic to nickel. Then you should avoid using stainless altogether.
Stainless Steel

I'm really excited about sheets. 400 thread count, good sheets. I registered for 2 sets, oin in ivory the other a light blue.

You can never go wrong with good towels either.

wanna talk knives? LOL

Carbon steel
The highest quality material available for the blade of a knife, carbon steel stays the sharpest the longest. However, pure carbon steel knives are quite impractical in a home because they are very susceptible to rust and stains, even with careful attention.

High-carbon stainless steel
By mixing chromium with the carbon steel, this blade is much more rust- and stain-resistant, while still holding a sharp edge. Highest quality of knife recommended for at-home use.

Stainless steel
Able to set a sharp edge, but is considerably duller in comparison to carbon steel.

Superstainless steel
Difficult to re-sharpen once this knife loses its edge, but is an inexpensive option.

Forged
When a blade is forged, it means it was hammered out of a thick piece of steel. Forged blades are generally of higher quality than stamped because there is a natural wedge shape from the spine of the blade to the edge.

Stamped
A stamped blade is one that was cut out a a larger sheet of steel. Typically less expensive and less durable than hand-forged blades.

Bolster
The bolster measures the center of gravity of the knife and provides extra support between the blade and the handle.

Tang
The tang of a knife is the extension of the blade that fits into the handle. The farther it extends to the end of the handle, the more sturdy the knife. A full tang is when the blade runs the length of the handle.

Weddingchannel.com


What are the key factors I need to consider when registering for cutlery?


It's a good idea to learn to recognize a quality knife and make sure you know you're money is being well-spent. Consider the facts:

The weight of a knife directly corresponds to the quality. The heavier knife, the better the quality.
Measure the tang. The tang of a knife is the extension of the blade that fits into the handle. The farther it extends to the end of the handle, the more sturdy the knife.
High carbon stainless steel blades stay sharper longer and are highly resistant to rusting and staining.
The basic feel to a knife when you pick it up should be evenly weighted and solid.

get a kitchenaid mixer if you don't already have one.
a knife block.
fine china?

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Posted by julz33

get a kitchenaid mixer if you don't already have one.
a knife block.
fine china?

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My MOH works for KitchenAid in advertising so she is hooking us up with all the KitchenAid stuff! The mixer and blender....

How is the condo/co-op search going?

Maybe you can register for furniture or lamps or stuff like that

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Posted by julz33

How is the condo/co-op search going?

Maybe you can register for furniture or lamps or stuff like that

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Hey Julz! Thanks for asking--for a while we started looking at houses, but after seeing all the work we would have to do on them we are back to condos. We are looking at the Nob Hill ones in Ronkonkoma this weekend, which I heard are pretty nice (are you two still looking? i will let you know how they are--the location is pretty good for commuting to here). It's hard to do furniture though before we know how much space we will have Missed you at the BBQ!

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Posted by nov04LIbride

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Posted by julz33

How is the condo/co-op search going?

Maybe you can register for furniture or lamps or stuff like that

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Hey Julz! Thanks for asking--for a while we started looking at houses, but after seeing all the work we would have to do on them we are back to condos. We are looking at the Nob Hill ones in Ronkonkoma this weekend, which I heard are pretty nice (are you two still looking? i will let you know how they are--the location is pretty good for commuting to here). It's hard to do furniture though before we know how much space we will have Missed you at the BBQ!

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I know what you mean about the space thing. It is hard to register when you don't know where you will be living. We actaully almost bought a house, a condo, and a co-op all last week. We decided against buying right now though. I don't want to be tied down right now. I feel like with renting we can pick up and go wherever whenever. But when we were almost going to buy I was thinking about all the things I would want to add to my registry and also remove some things from the registry. I would be cool if you found a place before the shower.
I'm sorry I missed the BBQ also. DId Tara tell you what happened to me? I was at the beach all day and ate tons of food there... by the time I can home my belly was the size of a 9 month old pregnant belly filled with gas. Maybe TMI but none would come out and I was in the worst pain. I had to sit in the bathtub for 1 hour

Definitely a standmixer - I didnt register for one and regret it.

Also, I liked getting a good set of Henckels knives, fine china and a good set of bedding!

The things I find that I use most are our everyday dishes, everyday utensils and the bedding and towels!

Oh and the coffee maker and pots and pans.