cookware recommendations

[TinkPink]

Hi:

I am planning to make an investment in some good cookware and am a little overwhelmed by the choices out there - nonstick vs. anodized, vs. cast iron, copper, etc...

Does anyone have any suggestions or recommendations on cookware that they have loved? I don't mind paying extra if it is worth it.

Thanks!

[Gail]

Ah, Tink Pink--

You have chosen a subject near and dear to the hearts of many of us here on this board, and as a consequence there have been several previous discussions you can check out. While you're waiting for opinions from some of our newer members, you might wish to run a search (upper right hand corner of your screen, next to FAQ) and try typing in "cookware," "saute pans" or something of that nature. Also, because the search mechanism is likely to bring up every mention of cookware since The Beginning of Time, I would encourage you to click on "search subject titles" under Search Options to narrow your search.

Welcome aboard and happy reading!

[wallycat]

Welcome!!
Remember that it also depends on what type of cooking you do ....so you can match appropriate cookware to style/type of cooking. :D

Have fun reading old threads...I love doing that!

[moonnstarsfan]

Here is my two cents worth....
My favorite cookware, and I have been using it now for ten years, in Circulon. It is non-stick without the horrible coating that most non-stick cookware has. This has something to do with the circular pattern on the pans, but is far too technical for me. All I know is that it works and I love it!! The company has been great, it is garanteed for a lifetime and they stick by this. I had to have a pan replaced several years ago and it was one of the easiest experiences of my life.
The only thing to remember with this cookware is that you cannot use non-stick spray oils. These oils ruin the surface of the cookware. You can use small amounts of olive or other oils though.
Anyway, those are my thoughts, good luck!
Melinda

[swquilts]

I have given many different brands a trial run. Long time ago I bought a set of Circulon and I don't care for it...sorry. You have to use a good stiff brush sometimes to get the food out of the grooves. Mine is also losing its coating, altho it does have a 10 yr guarantee, so I need to take it back. I asked the rep from Meyer Corp at Macy's about it one day, she said I was "overusing" the pan and that I should switch periodically!!! I almost choked! I use the 10" constantly. Now I also use a Calphalon Pro Non Stick pan and an Emerilware pan, made by All Clad. I LOVE the Emerilware and when we move to our new house I will buy a whole set! You can buy the small pans to "try them out" for a decent price. Enjoy!!:cool:

[leightx]

I wish I could recommend my expensive Calphalon Professional Nonstick - but after 5 years, I might as well be using a cheap aluminum pan to cook eggs in. It is nowhere near nonstick anymore. I can return it since there is a lifetime warrenty, but it really irks me that it only lasted really about 4 yrs. with a nonstick coating. I use it a lot - probably 5 times or more a week, but for the money it should be able to handle that much use. It's never seen the inside of a dishwasher either. I'm thinking of getting an emerilware pan to compare (while my calphalong gets replaces - hopefully) since there's no way I can live without a 10 inch skillet for any amount of time. Also, the rivets are very hard to clean, but other pans may be as well - just the design I guess. And the handles get super hot really fast. If something is simmering on the stove, you absolutely have to use a hot pad to move it off the burner or whatever. I've gotten used to it now, so I don't mind. I haven't had any problems with the saucepans or dutch ovens, but they were overpriced. If I had it to do over, I would go with All Clad (based on what I've read here and epinions). Probably regular (stainless) for saucepans and nonstick for skilllets.

Leightx

[gperls]

I have both Calphalon and All-Clad, in addition to some other brands. I've also read many threads about this issue, posted by both folks, cooking students, professional cooks, and consumer review publications. There seems to be a strong consensus, to which I agree, that All-Clad is the best cookware (assuming you're not interested in French copper cookware).

It rarely goes on sale, but there's a factory seconds site: https://www.outletsonline.com/cgi-bin/SoftCart.exe/shop/cook/index.html?E+cook
where you can save some money.

Greg

[jphilg]

I currently have 4 types of cookware: copper from Williams Sonoma (I can't remember the manufacturer's name) All Clad stainless, 2 ancient cast iron skillets, and 2 nonstick saute pans from Target.

The copper is glorious to cook with, very responsive to heat adjustments, and so very cool to have around my kitchen. It is extrordinarily high maintenence, though....I need to polish with salt and lemon about once or twice a month, and still it has water stains on the exterior. Copper also needs to be re-tinned every so often...I've only had mine a year, so I haven't had that difficulty. I would recommend getting one gorgeous copper soup pot, or a rissotto pot, and jsut having that one special pot. It is not so much better than other cookware to justify the upkeep.

The AllClad is great, too. It is less responsive to heat change than copper, but it is really wonderfully conductive, and things cook beautifully in my All Clad. Note that it is VERY heavy, though. I am a 6' tall athletic woman who has been weight training for years, and I have trouble with it sometimes, especially when I am sauteeing and trying to flip things in the pan. THe weight of the pan really limits my ability to indulge in kitchen theatrics.

I could not live without a well seasoned cast iron skillet. Nothing sears as well.....all of my roasted meats and pan-seared fish are done in my cast iron. Plus it makes great hash browns!

Finally, I have a couple of nonstick pans that I use to sautee veggies, or for the occasional chicken breast. I get them at Target because no matter how much money you spend, they peel and crack in a couple of years.

I would advise against getting the whole set of any one cookware. I *do* have a full set of All CLad, but only because it was the wedding thing. If I were starting again, I'd think about what I cooked, and get the perfect piece for each function: a few nonstick saute pans, a heavy stock pot (maybe Le Creuset), some lighter weight non-nonstick saute pans, and some heavy weight saucepans.

Good luck, and report back!

Jen

[Chefzhat]

I have to throw in my vote for Calphalon Commercial Annodized cookware. Excellent stuff. It goes on sale at our local Marshall Fields every so often and I can sometimes find pieces at TJMaxx.

Cooks Illustrated this month has a review of cookware you might want to check out this issue for some information.

Debie

[Tiger]

I never heard that you shouldn't use non-stick spray oils in good cookware. I have all-clad and I wouldn't think anything of spraying it. Why is this????????

[moonnstarsfan]

All I know is that when you put non-stick sprays on Circulon, they stick to the pan and cause burn and scorch marks that you can't remove. These marks also inhibit the non-stick qualities of these pans. I am not sure if it is the same for others such as Calphalon, Analon, etc....
Melinda

[Norma]

My 2 cents on Calphalon nonstick professional...
It's very expensive and very heavy. It's okay, but I have to say I am certainly not thrilled with it. What really irks me about it is that even though it's quite heavy I need to use both hands when stirring something...one to hold onto the pan and one to stir (of course). The bottoms are so slick that they slide all over the burner and that just irks me to no end.
:mad:

[Curleytop]

I too have several Circulon pans, the grill pans and the woks. The woks are great, but the grill pans I NEVER USE ANY MORE, too hard to clean, and you can't get them hot enough. I use my black iron grill pan! I have several "el cheapo" coated pans which I will use to make an omlet with eggbeaters.
FOR ALL THE OTHER POTS AND PANS, BUY ONLY STAINLESS WITHOUT the coating. You can use Pam in them, and if somethings sticks you can use the good old Brillo pads after soaking in automatic dishwasher detergent.

[AD]

I have to agree that it all depends on the cooking you do and your individual requirements. Some people want dishwasher safe, some want oven-safe, and some want nonstick... and the list goes on.

I wanted something lightweight but not too thin and fragile. I wanted a nonstick surface, but that was not my primary focus. I needed something dishwasher safe that was good for everyday use. I chose T-Fal Armaral which I purchased last July, and I have been very pleased with it. It offers everything I want. I found most of those types ending in "-lon" were too heavy, not dishwasher safe, and too expensive. But again, it depends on your personal needs.

[ClaraB]

I have a set of Paderno cookware that I love. They're excellent quality, and made in PEI, Canada (their professional line is used on Air Force One - I'm not above a little name-dropping:cool: ). They may be hard to find in the US, but you can find out more about them online and order them at www.paderno.com . What I like about them - they heat very well, the stainless steel handles (which means they can go under the broiler) stay cool, they have a lovely no-drip lip, and they're dishwasher-safe!

[Rooster]

Since I cook for a living in indiviual homes, cookware was a real issue when I started. I carry equipment in and out of houses 3-4 days a week and weight was a very "heavy" factor, excuse the pun. The better, meaning higher priced cookware was out of the question. It's just to darn heavy and being a 44 yr. old female climbing three flights of stairs with that stuff was not a happy thought. So for my professional use I went to good 'ole K-Mart and bought a 9 piece set of T-Fal for $99 and have been using it for over 2 years now. I have a few nicks and dings but it has done well. My cookware at home if a different matter. I got Revere Ware for a wedding present 23 years ago and am still using most of the pieces. Since going to culinary school I thought I had to have expensive cookware, after all, I was a CHEF. I couldn't have been more wrong! I have 5 pieces of All-Clad and love them, but I still love the old faithful Revere Ware. So I think your best best is basically what everyone else has said here. Every company has a pan that might suit you best for what you cook. Not every piece of a collection might be what you need. So I would check out pieces instead of sets. One of my teacher Chefs gave me a great answer that has stuck with me for over the last 7 years. I asked him what brand of cookware he used and he said stuff from K-Mart. He said that it made more sense to him to put his money into the finer ingredients that the pots to cook them in. He also said that some of the best cooks in the world used bricks, stones, and sticks to cook with so what did a brand matter. Made sense to me!

[susangibbs]

If you check out Cook's Illustrated web site/magazine, you'll find that they have tested various pots and found that different brands are better depending one the kind of pot; i.e. le Creuset may make the best dutch oven while All-Clad makes the best sauce pan or whatever. They do all kinds of interesting tests, so you can see which is more inline with they way you cook and how each pot fared in that test.

Personally, I wouldn't part with my le Creuset for anything, although I supplement with a couple of nonstick saute pans that I replace every three years or so when the "nonstick" comes unstuck.:)

[TinkPink]

Thanks everyone for all of your recommendations. To be honest, I'm still a little undecided because some of your suggestions go against what others on the post said.

SO --- I think based on what research I've done and what you all have said, that I will start off buying individual pieces - a good nonstick frying pan is a must and then maybe a couple of larger chef's pans or saute pans.

I have a couple of Paderno pans which I am somewhat satisfied with, but I do find that I have to use a lot of oil when I am cooking so my food doesn't stick or burn.

I'll keep you all posted on what I end up doing. Off to Crate and Barrel today - could be dangerous!

[CHRIST1NE]

Believe it or not, I love QVC's Cooks Essentials Stainless Steel pans! I have a brand new set of circulon and just bought a complete set of Cooks Essentials last weekend I bought one 3qt sauce pan in Dec just to see if it was as good as they said. It was and needless to say, I fell in love with it. . It is metal utensil safe and dishwasher safe. It even has tempered glass lids! It was a Today's Special Value last Sunday and was $97 for 13 pieces. The box came yesterday, but I haven't had time to open it. Guess that will be my project for this afternoon :)

[ClaraB]

I have a couple of Paderno pans which I am somewhat satisfied with, but I do find that I have to use a lot of oil when I am cooking so my food doesn't stick or burn. Have you tried heating up the pan before you put the oil in? The instructions that came with my Paderno pots suggested that, and I've found it helps (although stainless steel will never be completely nonstick!)