What kind of cookware do you use?

[kentgirl]

About seven years ago, I received a set of T-Fal cookware. I thought it was supposed to "last a lifetime", but it's in sad shape. So I'm in the market for a new set of cookware.

So--my question to you is: What kind of cookware to you use and/or recommend?

[Gail]

I'm sure you'll get additional feedback from the newer CLers, but here are a few other threads which have touched on the subject:
Nonstick impressions www.cookinglight.com/bbs/Forum1/HTML/000544.html (http://www.cookinglight.com/bbs/Forum1/HTML/000544.html)
Circulon pots/pans feedback wanted www.cookinglight.com/bbs/Forum1/HTML/000531.html (http://www.cookinglight.com/bbs/Forum1/HTML/000531.html)
Saute pans www.cookinglight.com/bbs/Forum1/HTML/000599.html (http://www.cookinglight.com/bbs/Forum1/HTML/000599.html)
Cookware www.cookinglight.com/bbs/Forum1/HTML/000987.html (http://www.cookinglight.com/bbs/Forum1/HTML/000987.html)
Non-stick pans www.cookinglight.com/bbs/Forum1/HTML/001198.html (http://www.cookinglight.com/bbs/Forum1/HTML/001198.html)

You can never have too much feedback!



[This message has been edited by Gail (edited 11-05-2000).]

[kentgirl]

Gail--thanks for this info! I didn't think to search for previous threads.

There were alot of interesting discussions on this subject--thanks again!

[kwormann]

I use Calphalon nonstick..have for 5 years...I HIGHLY recommend it!

Kim

[RUSTYSMOM]

I have had Calphalon (not non stick - it wasn't out then) for about 10 years - love it!

[Nancy Nurse]

All-clad rocks!! Outletsonline.com has discounted all-clad and has a sale now. I love all of my all-clad

[shoefling]

I have a set of Farberware that I got as a bridal shower gift. They are only a year old and have been fine so far, but someday I would like to get a really nice set of cookware!

[LPE]

I have the Calphalon Commercial Non-Stick 10-piece set (along with a few odds & ends pieces). I absolutely love it. I've had it for 2 1/2 years & have not had any problems with it. The only thing is that it really holds in the heat & the cooking time for recipes can sometimes be much shorter than what the recipe calls for. The Calphalon bakeware is okay. I prefer my cheap bakeware from Wal-Mart because the darker pan seems to dry out my muffins & cakes. Good luck!

[Mamasue]

Hehe...Heavy, suppose to be waterless ones that my mother made me buy (door to door salesmen at that time). She said buy them "just in case". In case of what.....had no boyfriend at the time....hehe. Well, these pans are so heavy and still not showing any wear....but guess what I want to get rid of them and buy some nice Clad type....but what do I do with these big heavy pots and pans.....

[Gail]

I thought I'd copied the thread where I made this statement, but I didn't see exactly what I wanted to say. So--

It's aesthetically pleasing to have a complete set of something, yes? The reality is that if I relied solely upon one style of cookware, I'd be miserable.

Yes, my set is predominantly Cuisinart (the stainless steel) which I like very much. But there are certain things I'd rather not use it for, such as frying tortillas. And there are times when the project is really easier with something nonstick. Just recently, I bought a pair of Calphalon nonstick omelet pans. I have another larger nonstick All-Clad which is used for other projects-- such as that tortilla frying. But, when it comes to something like pan-frying a steak, making fritters or fried chicken-- I'll go straight for old-fashioned cast iron. Still other projects call for my gigantic anodized Calphalon skillet. Rice and etoufée gets cooked in the Dansk Kobenstyle.

I once made the mistake of buying because I liked the looks of the cookware. Never again. Now what's most important to me are heat conductivity and even heating as well as how something cleans. I'm a firm believer in the right tool for the right job-- so if my pan collection is a bit eclectic, so be it!


[This message has been edited by Gail (edited 11-06-2000).]

[laden]

In case you're interested in the Calphalon non-stick, Sam's carries a set of them. It looks like a pretty good price.

[SoCal]

I was lucky enough to receive as a gift the Calphalon Professional Nonstick II saute pan (it is more like a frying pan to me!) and a sauce pan - two separate occassions. I love them!! It is the first pans I've owned that can go into the oven. Not sure what I did without them! I would highly recommend these.

BTW, they are pricey but are supposed to last a long time.

[This message has been edited by SoCal (edited 11-06-2000).]

[JLS]

I have some T-Fal (it is terrible... the paint on the exterior has chipped off), some All-Clad ( it is ok... alittle hard to clean) and some CHANTAL ( it is ok). My sister has steelon and really loves it. (she cooks alot)

[ElinorC]

I think I have looked everywhere and at everything ever produced for cookware. I have several pieces of heavy Magnalite cookware that has lasted for 47 years and has been wonderful (especially my Dutch oven) but wanted to try some of the really nice expensive professional cookware. I found that most of the cookware made now is very heavy even when empty and I'm unable to lift it. I found that I liked Farberware very much because it is lighter weight, good looking and feels very balanced in my hands. I love it. I agree with Gail that I don't want a whole set of anything but want to have different brands and types of pans for certain tasks. In addition, everyone has varied needs and should certainly look at everything before buying.

[Laura B]

I got a set of Calphalon Professional Nonstick when I graduated from college. I also have some odds and ends from the same line (12" griddle, 4 qt. Chef's Pan, 12" grill pan, 5 qt sauteuse, stir fry pan). I really love it! Recently I bought two pieces of All-Clad stainless steel (10" frypan and 1/2 qt butter warmer). I want to get a few more pieces of that because a nonstick pan isn't ALWAYS what I want to use. And All-Clad is SO pretty that I cannot resist! http://www.cookinglight.com/bbs/rolleyes.gif

[JenS]

Wow...am I the only one who grew up with Revere ware in the house? ! That's what my Mom used, and all of her daughters received a set for Christmas years ago. That's the only set of cookware I've used for almost 20 years. I do have other odd pieces I use, such as a cast iron skillet, and one or two nonstick saute pans (cheapies!).

Now I'm in the market for new cookware. My Revere ware isn't enough...I find I'm cooking more now that I have more time, and I'm running out of pots and pans. I saw the Calpahon non-stick pro. set and am considering that. My biggest concern is the nonstick coating. Is it like the days of old, having to use only wood or plastic utensils? I don't want to spend all that $$$ to be restricted when I cook!

I've just begun to shop for cookware, and was happy to see this topic.

Jen

[This message has been edited by JenS (edited 11-08-2000).]

[Gail]

Originally posted by JenS:
Wow...am I the only one who grew up with Revere ware in the house?...

Jen

Of course not! Back when I was a kid (insert sound of bones creaking) EVERYONE had Revereware. Some of my best creative thinking came hunched over the sink, scrubbing those things with a Brillo! And yes, they are amazingly resilient. My mom still has hers, too.

[venus]

I recently got married (yay!) and I received some cookware as gifts. I got an 8-piece set of Farberware Vangaurd 2000--it includes and omelet pan, saute pan, 2 saucepans, a dutch oven and lids. It's anodized aluminum, I think, with metal handles, so I can use it in the oven. So far I'm very happy with it--it's extremely easy to clean and cooks very evenly. It's also very lightweight, like Elinor said. I also receive 2 All-Clad professional saucepans, from a chef relative. They are great for sauces, but I don't know if the same style (metal, not type of pot) would be great for sauteing or pan-searing. Of course, I love my cast iron frying pan, and wouldn't give it up for anything http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by venus (edited 11-08-2000).]

[BethH]

I inherited some Revereware when I graduated from college. Its still going strong. We take it camping when we don't want to lug the cast iron around.

At home, I've got a set of Calphalon Professional Non-Stick and I really like it. I do use wood/plastic utensils with it since I scratched up my skillet with a fork (just had to shred that chicken right then--not the smartest thing I've ever done) http://www.cookinglight.com/bbs/rolleyes.gif I also have an All-Clad skillet to sear meat and to make pan sauces in. I must admit to buying it because I thought it was so cute. I feel like a real professional everytime I use it. http://www.cookinglight.com/bbs/wink.gif

For baking, I have more Calphalon and its worked great for me so far. I just check things a little early so they don't get overcooked.

Good luck on your quest. Its fun to buy cookware!