Pots and pans? **UPDATE**

[hamerhead]

We need a new set. Done with the cheap stuff (kids are gone!), but would like to stay under $400. A buddy recommended Circulon.

Point me in the right direction.

[RichRS6]

We have a set of Le Crueset Stainless steel pans which have been great, not sure if you can get them in the U.S. or how much they'd be.

[Bloozguy]

We need a new set. Done with the cheap stuff (kids are gone!), but would like to stay under $400. A buddy recommended Circulon.

Point me in the right direction.

I've had Calphalon cookware since back in the 70's when the company was called Commercial Aluminum Cookware Company. The newer stuff is good, but look for the series that's made in the USA rather than China.

I bought a Circulon set for my son when he graduated from culinary school and he loves it.

You could also go to a commercial kitchen/restaurant supply company and buy individual pieces of commercial grade cookware. Not nearly as "cute" but a lot more functional and durable...plus you get to choose the sizes that make up your "set"

We have a set of Le Crueset Stainless steel pans which have been great, not sure if you can get them in the U.S. or how much they'd be.

Le Creuset is wonderful cookware. Most of what you find here in the states is the enameled cast iron version...buying a set usually requires getting a second mortgage on your house

[cynic]

Scanpan.

It's spendy, but your children's children's children will still be using it.

Fast, even heating. If you don't like to use oils/fats in your fry pans, their non-stick is bomb-proof.

I would stay away from sets and buy only the few high quality pieces you really need. For my wife and I, I have two 10.5" frypans (one stainless and one non-stick), and 1qt and 3qt stainless pots that fill about 95% of our cooking needs. Anything beyond that can be of lower quality because it will rarely be used.

[hamerhead]

I should add that non-stick and dishwasher safe are a must. Wolfgang Puck we ain't.

[Bassics101]

All-Clad? Not non-stick coating, but that doesn't seem to be problem, and they can be heated to 11. They are dishwasher safe. Best I've ever used.

[Guest gearwhore]

calphalon ALL the way....if you have a TJmaxx near buy hit the cookware section and look and see if they have pans with 4 rivets per handle...not the cheap chinese 2 rivet garbage that walmart just started selling...other wise there is lots of retail places that sell them...I am cookware whore too

[ArnieZ]

All-Clad and they do have non- stick versions. Very even heating clean up easily.

ArnieZ

[Stike]

Scanpan.

It's spendy, but your children's children's children will still be using it.

Fast, even heating. If you don't like to use oils/fats in your fry pans, their non-stick is bomb-proof.

I would stay away from sets and buy only the few high quality pieces you really need. For my wife and I, I have two 10.5" frypans (one stainless and one non-stick), and 1qt and 3qt stainless pots that fill about 95% of our cooking needs. Anything beyond that can be of lower quality because it will rarely be used.

That would also be my advice as well.

The pots and pans that get the most use at my place are

Medium sized nonstick skillet-a good restaurant supply store is your best source.

Good sized Lodge cast iron skillet-It's not non stick and NEVER goes in the diswasher but it's indespensable.

A couple 1-3 quart pots and a couple good sized stock pots.

Not used as much as the other but I also have an enameled cast iron dutch oven that is great for braising and frying.

Once again sets are bullshit.

[Thundersteel]

Cast iron--they weigh a ton, but last forever.

[Bassics101]

All-Clad and they do have non- stick versions. Very even heating clean up easily.

ArnieZ

You are correct. I just never think of non-stick. I don't know from experience, but hearing that non-stick surfaces, when heated too hot, can kill birds, well "the canary in the coal mine" comes to mind. But we never really have trouble with the regular All-Clad and things sticking very often. Just great stuff (ok, I occasionally screw up with spices and herbs...but that's not the pans fault).

Jim

[JES1680]

Actually I use a combination.

I've got a good cast iron skillet. I've got a few nice Cuisinart stainless with copper inserts for sauces, sautéing, and deglazing, and then I get non stick stuff for eggs and my wife to use, because she KILLS the good stuff.

I love her, but when she is cooking you know the meal is ready when the smoke alarm goes off.

[tbonesullivan]

Cast iron--they weigh a ton, but last forever.

Yep... Just gotta remember to season it right. Nice patina, even heating. Due to the mass and thickness you get a very VERY even heat, regardless of what type of source. Cleaning them is also easy... if you clean them at all.

Though, it's mainly thinks like griddles, skillets, frying pans, etc that get the real benefits of cast iron. For stock pots, sauce pans, etc etc cast iron is really not that useful, IMHO.

[dragan]

I thought this was gonna be about mixers

[Tres Aardvarks]

We have a small and a medium iron skillet that see more use than any other pans we own. Gotta agree with TBone!

[specialk]

+1 for both Calphalon and Scanpan.

I had some All Clad pieces. I just didn't like them. I've kept all the Scanpan and Calphalons.

And Cynic is right. Ignore the sets and buy what you'll use.

[ib2010]

Unworthy reply, but, i love the little crappy ONE egg mini pan i got a while back. Ending up getting 2. Perfect for a quickie, fits toast and holds it's body, and keeps the milage off the good stuff.

[Jakeboy]

I thought this was gonna be about volume and tone pots on our Hamers.....I let my wife pick out the cookware....several of those names sound familiar.....

I am amazed at how much you guys know about cookware.....the collective wisdom on this board is awesome.

[hamerhead]

Isn't it great? You can ask any oddball question about anything and these guys will set you right.

And Cynic is right. Ignore the sets and buy what you'll use.

I haven't bought anything yet, but whenever my wife cooks anything you can bet that every dish, bowl, pot and pan that we own (and probably some of the neighbors) will be used in the process, no matter what size or shape. It's pretty impressive, actually.

[jim777]

ib2010, on 16 Jun 2014 - 5:07 PM, said:

Unworthy reply, but, i love the little crappy ONE egg mini pan i got a while back. Ending up getting 2. Perfect for a quickie, fits toast and holds it's body, and keeps the milage off the good stuff.

I like them as well, and you can use them to make a perfectly MASSIVE burger patty (that you'll have to cook in something else) lol

[hamerhead]

Got a 40 million piece Calphalon Unison set and she seems to like it so far. Her cooking ain't no better, but now you don't have to chisel the pots when she's done. So it's a real timesaver.

Thanks for the help.