So it’s time for some new cookware. My current set is 15 years old and was given to us for our wedding—it was bought from QVC. It’s a cheap aluminum, nonstick set and after 15 years the handles are breaking and the nonstick coating is so scratched that a good percent of the aluminum is showing through. In those 15 years I’ve really learned to enjoy cooking and so I’ve decided that after I’m downstream of the holidays I’m going to get new cookware. I also want to teach our kids to cook, and I want them to learn right.
Before I do I want to get Doper’s opinions on good brands of cookware. All-Clad and Calphalon are the two brands that seem to be the highest recommended. However, I’ve heard good things about Tramontina, but I’ve also heard that they’re shit—I’ve seen them sold at Wal-Mart, and that right there gives me pause.
A few considerations:
I don’t think I’ll be buying a set. Out previous set came with several pieces that never get used. The little 1 quart sauce pan, the 8” skillet, and the huge frypan have basically never been touched. I’ll be getting a 12” skillet, a 3qt sauce pan, an 8 quart soup pot, and maybe a 2 quart sauce pan and a 12” fry pan if I’m feeling particularly rich. After those essentials are procured a decent double boiler, a big stock pot, and a roasting pan are on the list.
Since I’ll be buying the pieces individually I’m curious what pieces are worth getting from the high-end manufactures—or perhaps more precisely, what pieces are ok to get from el cheapo makers. An All-Clad 16qt stock pot seems like overkill until I remember that I occasionally make big batches of stew and chili and have traditionally used an generic water bath canner. When I do the bottom tends to burn. I’m thinking the extra expense might be worth it if it means my next batch of chili won’t get scorched.
Price. Calphalon is cheaper by half. While I want to avoid spend my precious folding green unnecessarily I’m more than willing to spring for the All-Clad if it’s truly twice as good (I have a feeling that, much as with cars, the differences become less noticeable when you approach the higher level build qualities).
Both Calphalon and All-Clad offer copper-core or copper surfaced pans. Is there any real advantage of copper over aluminum and stainless steel? Other than looks, which doesn’t really matter to me.
You really can’t go wrong with Vollrath for your basics that are going to get bunged around a lot. That stuff is in every restaurant kitchen on the planet for a reason - it’s cheap and rugged. Then you can concentrate your cash on the higher-end items where certain features count.
IME, all non-stick that isn’t cast iron should be treated as a non-durable purchase. Buy cheap, use it, then toss it and buy more. Because it is going to get scratched, no matter how expensive it is.
I’m always on the lookout for Calphalon and other name brands at Ross, T.J Max type stores, you can usually get it pretty cheap. I only use a couple of non-stick pans. I treat my nonstick like it’s replaceable, I don’t want to own it if it cant go in the dishwasher.
I don’t like sets. I want a soup pot that is coated cast iron that can go in the oven. A stainless pan I can sear in and make pan sauce. Some small nonstick pans for eggs and the like. A big pot for boiling water and a small sauce pot with a strainer lid. It’s not as pretty but it’s functional for me.
By “All-Clad” I’m assuming you’re talking about their classic “stainless steel layered over an aluminum core” stuff. It’s great, but you have to go in knowing what it can and can’t do.
For durability, the stuff can’t be beat. My parents are still using pots and pans they got as a wedding gift more than 45 years ago. However, a stainless steel interior won’t be non-stick. That’s not to say it’s a bad thing, but it’s not great for everything you might want to cook in it. It’s also overkill for some things. That 16-quart stock pot probably costs an arm and a leg, and you can most likely solve your burning issue by just putting a cheap cast iron skillet under your big water bath pot to help distribute the heat better.
So, upside: it’s pretty, it’s easy to clean, and it heats very evenly. Downside: stuff sticks to it, costs a bundle.
My advice: get a variety. Some all-clad pans, some non-stick skillets, some cast iron. One tool can’t do every job.
Concur that nonstick pans should be considered … well, disposable isn’t quite the word, they should last a year or so IME but anyway don’t waste money on expensive brands there. I got a 10" and 8" nonstick skillet at IKEA for dirt cheap and have been very happy. They have fairly thick bottoms compared to most nonstick pans, so the heat distribution is more even.
Super-thin bottoms will always have hot spots and burn food in spots, no matter what. They are excellent for anything that starts with “bring water to a boil” though, since you save time and fuel.
The suggestion about Ross, T J Maxx, Marshalls, etc. is good. My late husband and I kept an eye out for Le Creuset stuff at those stores and if you find it on discount (or can splurge on their retail prices) their quality is amazing.
I have an enameled cast iron dutch oven from Le Creu and it’s honestly one of my favorite things to cook in.
In fact I’d recommend an enameled cast iron Dutch Oven (basically a very heavy pot with a tightly fitting lid) for stew or chili, as a general rule, since you can get a really good initial sear on the meat then keep simmering everything in the same pot. This preserves every last bit of yummy fond and amplifies flavor.
I like clear lids since you can at least sometimes check if something is simmering yet without removing the lid & allowing heat (or steam) to escape.
I’ve gotten so many Le Creuset dutch ovens on sale at TJ Maxx that I’ve had to join a rehab group. I realized I needed help when I started coordinating the color of the dutch oven with the color of the food I was about to cook. That’s how many dutch ovens I own.
Aside from Le Creuset, I have All-Clad stainless, and I loooooove them. I accumulated them over several years, now I have a full set, and I expect I’ll never have to buy replacements.
I agree with what others have said about “plan on buying disposable nonstick.” I’ve done that for years - buy a cheapish pan for eggs and such, plan on replacing it in 12-18 months. HOWEVER… I just found these low-end All-Clad nonsticks. The jury is still out as I’ve only had them about a month, but so far, they seem an order of magnitude more durable than the T-Fal and other nonsticks I’ve been buying, and not that much more expensive. We’ll see how they do a year from now.
My Le Creuset stuff is awesome and truly a pleasure to use but even I have a hard time justifying the cost. Is it really any better than other enamled iron from Target at 70% savings? Even the sale prices at Marshall’s/Home Goods/TJMaxx are way up there. All my Creuset items have been bought used on Craigslist or Ebay and can carry some risks but I guess I’ve been lucky.
I recently learned about the All-Clad factory seconds store. If I were in the market for their cookware, I wouldn’t hesitate to buy one of these at a steep discount. They’re still expensive but less eye-poppingly so.
I’ve been very happy with my Calphalon. I got some for my wedding 25 years ago and it’s still going strong. I recently decided to add a few pieces and found that by watching sales on Amazon I could get good prices that didn’t break the bank.
I have to say that I learned to cook without nonstick and I still don’t bother with it. Heat the pan properly, a swirl of butter, or oil, or nothing, depending on what’s being cooked, and I haven’t had any sticking issues.
I am a big fan of Calphalon. The surface will scratch if you use metal utensils but they won’t peel like a coated pan. Nothing lasts forever but these pans easily last for 10 or 15 years even with abuse.
Somewhere (perhaps a prior thread here) I read the suggestion to buy the cheap no-name pots from a real restaurant supply store. Presumably the idea is that if they’re good enough for a restaurant, they should work well enough in a home setting.
Thanks for the replies everyone. Spice Weasel, I figured I had a 50/50 chance of getting it right. Oh well, guess I can’t win ‘em all. :o
Yep, classic stainless steel.
A few more things to consider. I already have a Lodge enamel coated cast iron Dutch oven that I absolutely love. It’s perfect for braising; good beef bourguignon and similar recipes are born from a pot like this. When I was in college and living in a little flat with a tiny kitchen it was literally the only pot I owned. I cooked everything from Top ramen to bread in it. If anyone ever asks me what kind of cooking pot they should have if they only have room for one, it would be an enameled Dutch oven. However, it’s less than ideal for searing a good steak or roast that’s destined for the BBQ. Now that I have a proper kitchen and have broadened my horizons a fair bit I need to expand. As you note, Max, one tool can’t do everything.
So what I’ve been looking at is stainless steel sets. I’ll get a nonstick skillet for eggs and such. However, it’s hard to properly sear meat and veggies to get those little browned bits of heaven when using nonstick, so traditional stainless steel is what I’m leaning towards.
My biggest complaint against nonstick, besides the fact that it just isn’t suitable for a lot of cooking methods and recipes, is that they all have a fairly limited shelf life. Assuming you’re getting a decent piece (not something from the dollar store), it’ll get scratched and start to wear after a year or three of regular use. As Silenus said, it’s hardly durable regardless of brand (although I am curious how those All-Clad non-stick pans Athena pointed out will look in a few years).
I’ve really been leaning towards the All-Clad. Other than the sticker shock I can’t imagine anyone who bought some ever regretted it. Of course, the same can likely be said for Calphalon. And while appearances aren’t really important, something like thiswould look nice on the stove.
This subject comes up often, so you might want to do a search. There was one not too long ago, in fact.
Anyway, I agree with the non-stick. I just buy T-fal, which makes a good non-stick pan that will heat evenly and last a long time unless your wife likes to cook her spinach in it before adding eggs. Boiling water in non-stick pans seems to shorten the life. Or maybe it’s the acidity of the spinach. Plus it stinks to high heaven. At any rate, if it does get hosed, you’re only out $20 instead of $80.
Also agree with Le Crueset for a dutch oven. Can NOT be beat. As for other pans: I have a very large Volrath for Christmas paella. I have three pans made by Berndes (a German company). They’re non-stick, with a very thick bottom that guarantees that the pans will stay flat on your burner; expensive, but good stuff. I’ve got a set of Cuisinart stainless for browning meats and boiling water. They’re not the best quality, but they work okay.
The main thing about all cookware is to follow the directions. If it says not to turn the heat above medium, DON’T TURN THE FUCKING HEAT ABOVE MEDIUM, or you’ll risk ruining the pan. You really don’t need to spend hundreds of dollars on cookware; often it’s just Chinese-made crapware with someone’s name pasted on it as a selling point. Seeing some TV ‘personalty’s’ face on the box is an automatic ‘no’ for me.
I have a Calphalon stainless steel Tri-Ply set I picket up at BB&B for $300 about a decade ago. I really like them. Mrs. L.A. was worried when she burnt some food in one, but it cleaned right up. She was surprised and impressed. I also have two sets of Calphalon non-stick frying pans ($49.99/pair, less 20% with a BB&B coupon) and two 1-quart non-stick saucepans. I have two non-stick saucepans because The Missus likes to use a metal whisk or a metal spoon to stir things. :smack: So I bought the second one for when the first one becomes unusable.
About that non-stick: My first pair of Calphalon non-stick frying pans (the $50/$40 set) were damaged because Mrs. L.A. turned the heat up too high. They eventually went to the telephone pole, and someone’s making/made use of them. She has since learned that I use lower heat, and the replacement set is surviving quite well. Of course, I do have the backup set hanging next to them, when the time comes.
Despite having a set of wedding pots and pans, and other things accumulated over the years, probably 85% of my cooking gets done with five pans: a big nonstick skillet which is replaced every two to three years, a nice vintage Griswold cast iron skillet with a smooth inner surface which is lighter than the Lodge skillet it replaced, a stainless steel soup pot/dutch oven with a laminated bottom, a sauce pan from the same set, and a new Le Creuset cassadou which is a deep saute pan or small dutch oven.
If I were starting from scratch I would buy individual pieces rather than a set. I had thought about enameled cast iron for a long time, but I never pulled the trigger because the Le Creuset stuff was so expensive and I already had a Lodge dutch oven. The cassadou was on heavy clearance and was a shape and size that did not replicate something that I already had, so I bought it and have been delighted with it. I wish I had gotten one twenty years ago.
Most of the pots and pans my mother used, and the ones I use most frequently, are Farberware. They’re fine. The one thing is they have phenolic handles and some people like the ones with metal handles (although the handles on the Farberware pots are good up to 350 degrees F).
Another thing you might like is a glass lid, if you want to see the progress of the cooking without removing the lid.
At any rate, if it does get hosed, you’re only out $20 instead of $80.