Cookware.

[Irene Bartlett]

I'm planning to buy new cookware (oh lucky me !) and would like your advice on what you're actually using, what you would us if..., etc .... I'm really tempted by the calphalon hard anodized (not the non stick ones), either the commercial or the professional serie. Thanks for your advices.:)

[Chefzhat]

I have a full set of the Commercial Calphalon hard anodized cookware and am IN LOVE with it. Highly recommended. you will need a couple of non-stick pans for eggs and such, but otherwise this stuff is great - stove to oven to table and cabinet. Only problem is handwashing these pieces, but you'd have to do that with almost any high quality cookware I think.

There's my 2 cents anyway! Good luck!

[BosunsWife]

I ditto what Chefzhat said. I don't have a full set, just selected pieces, but love what I have. I have two inexpensive nonstick frying pans, a small and a large one, to use for eggs, etc. Although I also have a piece of All Clad that I just love too, just can't afford any more until I start working again after DD goes into school.

[julia]

I love Le Creuset cookware - it's not non-stick but the pots are great!

[Lynn B]

There have been lots of threads on this subject in the past (we are a group that LOVES to talk cookware!!!!) :) So you could do a search and see what you come up with! (Although I'm not sure the search feature is working properly right now!)

Anyway, I have All-Clad (stainless; regular and a few non-stick pieces). (I also have the LTD double griddle and the Emerilware 4 1/2 quart casserole) I LOVELOVELOVE all of it! If there were a fire, I would haul out DH, DD, the photo albums and my All-Clad!!! :)

It IS pricey -- but it's an investment. It lasts forever, and will never need replaced. Mine is several years old, gets used HARD, and still looks brand new. AND, the stainless regular (not the non-stick) is even dishwasher safe. (It's the only All-Clad collection that is.)

I don't always put it in the dishwasher, but I have... and (for me) it's nice to know I can!

So have fun shopping -- and don't forget to let us know what you end up getting!

Lynn

[AZLorena]

We have a full set of Tools of the Trade...Proline. Its a Macy's brand. Really great stuff, and you can usually find it on sale at Macy's.

[keeganm]

To those of you who have the adonized calphalon...how do you clean them? Can you use any utensil when cooking or do you need to use plastic? I have an entire set of calphalon non-stick that i got for my wedding and i'm ready to throw them out the window since they are so hard to keep clean (the bottoms and sides) and the finish is also wearing out. Who would have thought? I'm also between the calphalon adonized and all-clad. How to choose? Its like buying a new car!

[Gail]

First things first, insofar as the anodized Caphalon is concerned, I was told by a Williams-Sonoma employee to use one of those green scrubbies on it. The brochure which came with one of my pans states, "Wash with hot, sudsy water and a dishcloth or Scotch-Brite pad and a recommended cleanser. After cleaning, the pan should have an even color tone and matte finish. Dark, shiny, or hazy spots on hard-anodized surfaces mean that some residue remains on the cooking surface." (for anodized pans, recommended cleaners are Ajax, Comet or Dormond.) It further states "you may use metal whisks, spoons, spatulas and other non-sharp metal utensils. HOWEVER: Do not use sharp instruments or appliances such as electric mixers to cut, chop or whip foods in any pan. Such use can scratch the pan, especially when it's heated. (All metals become softer when heated.)"

Rather than restate my views on the subject of cookware selection, thereby boring you to death, let me refer you to one of our "oldie but goodie" threads from last year: http://www.cookinglight.com/vbb/showthread.php?threadid=1394&highlight=cookware

Good luck!

[Svadhisthana]

The best advice I can give is to go out and touch the cookwear. Lift it, does it have a good heft? Do you like how the handle feels? Inspect how the handle is attached. Is it likely to loosen after repeated use? What are the manufacturers insrtuctions for cleaning and care? Does this compliment your method of cooking? Also I think that not any one company can do everything perfectly. One brand may make a superb 8 inch sautee pan but have lesser quality skillets, etc. Look into profeesional cookwear. These are pans made to go to hell and back. If they can handle the cooking environment of a restaurant they can handle your home kitchen. Also, they make pans that are non-stick in nature without a "non-stick layer" sprayed on. (I think that brand is Scan Pan, but I coulb be mistaken.) This is better because it can't peel off into your food. Also keep in mind that price doesn't neccesarily equal quality. I have several cast iron pieces that were no more than $15. They retain heat well, can go from stovetop to oven, and they have a natural non-stick surface (after seasoning) that only gets better and better as you use it. It also increases the amount of iron in your foods. I hope I have helped, have fun shopping!:D

[Irene Bartlett]

Thanks a lot. I found a lot of interesting remarks in all your replies and it will probably help me a lot when making my purchase. I agree that maybe I should buy different brands for different needs. Now I have also the All Clad to look on, they seem very nice. Macy has a sale for the moment although they don't seem really less expensive than anywhere else. Thanks again guys.:)

[Lynn B]

You are getting lots of great input, Irene!

I just wanted to add my two cents, though. I agree totally with the general philosophy that one specific brand of something may not meet all your needs or do "all things" perfectly (classic example, cosmetics, skin care or hair care products!) However, as regards my cookware, I truly have found All-Clad to have every thing I want in every piece I have! I just never felt that I needed to look any further or purchase any pieces in another line.

(PLUS, I am just anal enough to want <OK, NEED!!! > all my cookware to MATCH as it is sitting on the stove top!!!!! :)

Lynn

[AD]

Cookware preferences are highly individual. My arms are pretty weak, so I rely on lightweight pots and I like the added bonus of nonstick and knowing that I can use the dishwasher on those rare occasions when I can't do it by hand. My experience is best with the T-fal Armaral sets and the Farberware First Course set. K-Mart has some of the best stuff I've seen. I don't really like stainless steel, and my arms are far too weak for those hard anodized or Calphalon pots.:o

[Little Bit]

I'm with you, AD, about heavy pots and pans. I love cooking on cast iron, but lifting them makes my hands hurt. Using something lighter means my joints won't ache the next day.

Also, I find that I've selected the various bits and pieces of cookware that I use at least in part because the handles feel comfortable in my hand. Something about the All-Clad handle design seems less than ideal for me, so I haven't bought any.