Buying Cookware

What kind of cookware do you prefer?

  • All-Clad

    Votes: 0 0.0%
  • Le Creuset

    Votes: 0 0.0%
  • Cast Iron

    Votes: 0 0.0%
  • Aluminum

    Votes: 0 0.0%
  • Copper

    Votes: 0 0.0%
  • Stainless Steel

    Votes: 0 0.0%
  • Circulon, Anodized, etc.

    Votes: 0 0.0%
  • Other (please share in this post)

    Votes: 0 0.0%
  • Wok

    Votes: 0 0.0%

  • Total voters
    0
2,068
12
Joined Dec 30, 1999
Many of you pros already have your favorite pieces. This is for anyone who may be in the market for cookware.

Consider the amount you are wanting to invest. If you're on a budget, you may just want to invest in one or two quality pieces. It really depends on how much money you want to spend and how much it matters to you.

Investing in high quality pots and pans that will last you the rest of your life would be the best investment in the long run. Look for those with lifetime warranties and consider what professional chefs use (All-Clad).



There are a handful of high quality cookware lines (All-Clad, Berndes, Le Creuset) available and hundreds of others that aren't so good. All-Clad & Le Creuset would be the top of the line cookware and heat the fastest.




If you don't want to spend the money on All-Clad, consider "Berndes" made in Germany. Awarded a BEST BUY by Consumers Digest for a Second Time.



Here are several articles which should give you a good idea of what to look for and what to avoid.

The Ins and Outs of Pots and Pans

Get a Handle on Pots and Pans

What a Cook Wants: Pots and Pans

So you'd like to... be a real man in the kitchen

Choosing the Right Saucepan




What kinds of cookware do you use and prefer over others and why?

What are your "most used" pieces?
 
136
10
Joined Jan 9, 2002
Well I couldn't really pick just one of the choices listed, because what I use depends on what I'm cooking...I have a stainless steel stock-pot. I love cast iron for pan-frying and dutch-oven style cooking. For most everything else, I have anodized aluminum cookware- with non-stick surfaces. I like them because they're non-stick, for one, but my pots, pans, and lids are also oven safe to 350F. A lifetime guarantee also helps. :)
 
1,635
158
Joined Aug 14, 2000
I have a couple of pieces of All-Clad; my raosting pan and a new paella pan. Most of my cookware is Cuisinart Everyday Stainless. It heats pretty quickly and evenly and it doesn't cost an arm and a leg to buy. I agree that buying sets is probably not the way to go. Buy good stuff a piece or two at a time. Oh, buy the way, I also own a few cast iron skillets. Nothing like 'em :)
 
48
10
Joined Dec 1, 2001
I have to say that I voted for All-Clad, because that is what my family used, and it is what I mostly have right now. However, the absolute best pan I have every used and is my 11" Demeyere Sirroco fry pan. Go to the website and you'll see the quality that goes into these pans.
 
1,244
267
Joined Sep 21, 2001
Shop around. The longer the better. Decide what you want and wait till you find that piece or set for a decent price. I have different types of pots and pans for work and home, but got a decent price for just about everything. My last large pan purchase was for home. A department store in the area went out of business and had everything in their kitchenware section at really good prices. I got a 14 piece set of Farberware Millenium cookware for $98.00, probably about their cost. I also look for used stuff through restaurant supply places. I got a heavy Vollrath 3-ply stainless 20 qt stockpot for $50.00 in very good shape,with lid. For saute pans, uncoated or non-stick, restaurant supply places are the way to go if beauty isn't an issue. A Wearever, or Torowear or Vollrath saute pan is practically home-cook proof. I also collect cookware from second hand places. I have gotten several pieces of Le Creuset in perfect shape-no chips, no rust, no cracks and paid maybe $1.00 each. My favorite fondue pot is a 1qt Le Creuset. I have a pretty good collection of my prize cookware-my copper pots, pans and bowls. And yes, I use them.
 
1,310
15
Joined Dec 4, 2001
I'm like roon, depends on what I'm cooking. However, about 15 years ago my mother in law gave us a set of Magnalite as a house warming gift. I don't think anything heats faster than that. A couple of years ago I won a set of All Clad stainless in a drawing. I thought all my birthdays had come at once. It is fantastic. I have an assortment of Wearever and other pieces that I will continue to add to. You can never have too many.
:bounce: :bounce: :D :) :chef:

Jock
 
5,192
296
Joined Jul 28, 2001
In the bakery we use the restaurant issue wearever for most utility, dbl boiler,sauces,choux paste etc. for sugar we use copper and for creams we use straight stainless.
I can't remember how many yrs. I have had my all clad at home. They are used every day, they look like the day they were bought. 36" gas and I love them for what I do. even heating etc.
I just picked up a couple of used 2qt 1qt on ebay
 
211
10
Joined May 18, 2001
I still favor French copper over other all the fancy American brands. As I wrote over a year ago, besides working great and lasting a long time, they also can be had for less money. please read before you spend more money on lesser quality pots.
 
7,375
69
Joined Aug 11, 2000
I have a set of Scan Pans...they are pretty good, got a life time warantee and I have returned pots....
The huge skillet is indispensible.
Cast Iron!!! What can replace that for frying chicken?
Then the assortment of odds and ends...
One of my least favs is enamel coated pans.
I've recently cooked on an induction stove and for some stupid reason my rice continually sticks to the pan.....stupid stove.
 

pete

Moderator
Staff member
4,509
998
Joined Oct 7, 2001
I voted for All-clad because that is my everyday cookware for the most part and I love it. But as others have mentioned, I could never do away with my cast iron skillet. It is the best. It belonged to my grandmother, then my mom and now me. It is truly a great piece. I would also love to own a couple of Le Cruset pieces but they are so expensive. Someday, maybe.
 
2,068
12
Joined Dec 30, 1999
Pete,

About 7 years ago I could have had the exact set pictured above (lovingly pre-owned) for all of $35.00 at a garage sale in Pittsburg, KS of all places. Yes, you read that correctly. Now I wouldn't be able to buy half a lid for that price.

This was before I was interested in cooking or let alone had any knowledge of it's quality. I also missed out on a brand new 7 piece All-Clad set for $100 still in the box.

NEVER again.

:cry:
 

isa

3,236
11
Joined Apr 4, 2000
Pete,


At the local Costco you can find le Creuset at a very good price. I seem to recall 100$ for three pans.
 

pete

Moderator
Staff member
4,509
998
Joined Oct 7, 2001
WOW! That is a great price, but are you sure that it was Le Cruset. I know of a couple of knock offs that are pretty cheap, but not nearly the quality. The porcelin coating on these is very weak and cracks and chips very easily.

I would also hate to think of all the great deals, at garage sales, that I have passed up, years ago, not knowing what I know now!!

Actually the only pieces of Le Cruset that I really, really, want are one of their terrines (the long rectangular one), one of their "dutch ovens", and their paella pan with lid. But, if anyone were to buy me any of it (hint, hint;) )I certainly won't mind. LOL!!!
 
154
10
Joined Jan 23, 2002
Although I voted All-Clad since most of my pieces are that brand, I use different pans for specific cooking methods. As mentioned by others, I wouldn't dream of using anything but my Le Creuset dutch oven for stews and soups or my Calphelon NS Dutch Oven for roasting. I waited close to three years before buying my first All Clad and even then it was on Ebay at a reasonable price.
 
3,853
12
Joined May 26, 2001
Most of my Le Creuset is over 30 years old -- a little chipped, a little cracked, not much enamel left on the bottom of the dutch oven, but they all still work fine. (My husband will ONLY use the 2Q casserole for his excellent oatmeal!)

The All-clad is a lot newer, mostly bought on sale at Broadway Panhandler's "Yard Sale" where they unload stuff even cheaper than usual. Between these two brands, I'm set for the next 30 years, I should live so long. Besides fabulous heating properties, they clean up so easily -- just soak if anything sticks, and it comes right off. And cleaning up is almost as important to me as cooking. Certainly as necessary!

BTW: my Magnalite covered 10" frying pan (originally "non-stick") is still going strong after 34+1/2 years -- no warping, even! Too bad the plastic handle means it can't go in the oven. Then again, maybe that's one reason it's lasted this long.
 

isa

3,236
11
Joined Apr 4, 2000
Yes I am sure it's Le Creuset. If you're ever in town, I'll take you shopping! ;) The Costco package had a dutch oven, a pan and something else I can't recall. I am sure there was no terrine or paella dish. But with the exchange, you might be able to get a good deal elsewhere.
 
337
10
Joined Jun 28, 2001
I'm with KyleW. When my husband and I shopped around for cookware, we got a set of Cuisinart Everyday Stainless with the copper sandwich layer thing. The price was right, and we even use all the pieces it came with. There were similar sets that had strange sizes we would never use and I think that is just plain weird to me (or sets that have two saucepans that are almost the same size, etc.)
 
3,853
12
Joined May 26, 2001
One of my All-clads is pretty much like a flat-bottomed wok, with a domed cover. Yeah, I use it A LOT. All the advantages of both, for heat retention up the sides, and easy clean-up after. In fact, I think this may have been the first AC I ever bought.
 
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