Best cookware set you ever owned?

[nuke]

I have the cheaper Calphalon set that they sell at Target. I think it's called Cook's Essential. I've had them from over 10 years and they still look great. No scratches at all. I love them!



edit- I guess it's not called Cook's Essentials because that's the QVC brand name.

 

[tammymacb]

Le Creuset

 

[girli565]

I have a set of hard anondized from Todd English on HSN. They are AWESOME!!! I bought them 2-3 years ago and at first couldn't stand them but now I love them more than my calphalon pans. They cook beautifully and heat perfectly evenly.

The only problem is that the ones I bought don't exist anymore. Now he sells the same pots in the new "GreenPan" technology that he and Joy Mangano created together. It's supposed to be really healthy even at extremely high heats, no chemical seepage or non-stick coatings. They handle high heats up to 850 degerees so that's a plus. They are non-stick and cook just as well as the ones I bought form him previously mine just don't have that "GreenPan" coating. They are hard anondized with the special coating on just the inside of the pan. They are also very well priced. If he has a today's special the price is unbeatable.

Added: you can look here http://kitchen-dining.hsn.com/todd-...oddEnglish_NewDesign*shopCookware&ccm=QC|2117

or here http://kitchen-dining.hsn.com/todd-...and*ToddEnglis&prev=hp!sf&lastbc=!2117&ccm=QC

 

[DisTwix]

New cookware is THE BEST!

I have Emerilware - and love it to pieces. I actually wanted All Clad, but received my first piece of Emerilware as a gift, and fell in love. Then, realized it's made by.... yup, All Clad, at half the price! I have the all stainless - because I like to be able to put my pans in the oven, cook over high heat, and get a good brown crust on steaks.

I never intended to get the whole set --- I am also a pieces sort of person, because I find myself going to the same pans over and over --- however, I received the whole big set as a gift, and could never complain.

I cook A LOT - and cook just about every style of food - and these are my favorite pans:

Emerilware:
12" Stainless Frypan
Chef's Pan (this is the most versitile pan ever - use it to make smaller quantities of soup, use it like a wok - it's fabulous)
8" Non-stick frypan
2 qt sauce pan
1 qt hard anodized sauce pan
6 qt stainless stock pot

Wearever premium 12" non-stick skillet (this is an inexpensive pan, relatively, and it's fabulous...)

Granny's cast iron skillet (Lodge makes a great preseasoned skillet)

No-name brand 16 qt stock pot - I don't use this pot that much, and just went for the largest one I could find for under $30... it's mostly used to cook hams on the stove, jar canning, etc)


The Emerilware is heavy --- and I know some people hate a heavy pan, but I *love* them. I have a flat top electric stove, and find they perfectly fit the heating elements. And, the kind of stove makes a big difference in how pans perform, so you might be better off buying one piece of whichever kind you decide to go with - and give it a good test run.

As for complaints about cleaning stainless - two words - Barkeeper's Friend. It's a powder, will be on the bottom shelf, and hands down in the best cleaner I've ever used - it works on stainless sinks, pots; ceramic sinks, porcelain tubs, copper, chrome... you name it.

ANYWAY. That's my 2+ cents!

 

[Shmily1]

My best cookware was purchased about a month ago. I bought it at Paula Dean's store in Savannah. It's her own brand of copper bottom stainless and it is awesome!!! You can't put it in the dishwasher, but it's sooooo worth it I don't even mind hand washing it!!! I think you can get it from her online store too.

 

[jedijill]

New cookware is THE BEST!

I have Emerilware - and love it to pieces. I actually wanted All Clad, but received my first piece of Emerilware as a gift, and fell in love. Then, realized it's made by.... yup, All Clad, at half the price! I have the all stainless - because I like to be able to put my pans in the oven, cook over high heat, and get a good brown crust on steaks.

I never intended to get the whole set --- I am also a pieces sort of person, because I find myself going to the same pans over and over --- however, I received the whole big set as a gift, and could never complain.

I cook A LOT - and cook just about every style of food - and these are my favorite pans:

Emerilware:
12" Stainless Frypan
Chef's Pan (this is the most versitile pan ever - use it to make smaller quantities of soup, use it like a wok - it's fabulous)
8" Non-stick frypan
2 qt sauce pan
1 qt hard anodized sauce pan
6 qt stainless stock pot

Wearever premium 12" non-stick skillet (this is an inexpensive pan, relatively, and it's fabulous...)

Granny's cast iron skillet (Lodge makes a great preseasoned skillet)

No-name brand 16 qt stock pot - I don't use this pot that much, and just went for the largest one I could find for under $30... it's mostly used to cook hams on the stove, jar canning, etc)


The Emerilware is heavy --- and I know some people hate a heavy pan, but I *love* them. I have a flat top electric stove, and find they perfectly fit the heating elements. And, the kind of stove makes a big difference in how pans perform, so you might be better off buying one piece of whichever kind you decide to go with - and give it a good test run.

As for complaints about cleaning stainless - two words - Barkeeper's Friend. It's a powder, will be on the bottom shelf, and hands down in the best cleaner I've ever used - it works on stainless sinks, pots; ceramic sinks, porcelain tubs, copper, chrome... you name it.

ANYWAY. That's my 2+ cents!

ITA with the Emerilware. I pieces from both the stainless steel and anodized lines. I love them! One of the best investments besides my Wusthof knife set.

Jill in CO

 

[LindaR]

I have All-Clad Copper Core. Top of the line and worth every penny! Besides being made in America, All-Clad has a LIFETIME warranty on their stuff. The initial cost is high, but if you divide that out over the amount of years, it is very reasonable! Also take into account when you buy the less expensive stuff and have to replace it and replace it then what you are spending for the really good stuff is not bad at all!

 

[micheleq]

I agree, Farberware lasts forever....

I have one of my gramma's old "gravy pots" to make tomato sauce ("gravy" to us) that is Farberware and I love it. For my wedding shower I got a set of Farberware copper bottom pots that are great. We have a few scatted All Clad and Calphalon frying pans, and they are good too.

 

[denisenh]

The Emerilware is heavy --- and I know some people hate a heavy pan, but I *love* them. I have a flat top electric stove, and find they perfectly fit the heating elements. And, the kind of stove makes a big difference in how pans perform, so you might be better off buying one piece of whichever kind you decide to go with - and give it a good test run.

thats what i use too.....and i also have the ceramic top stove.
the only downside is that the lid handles get very hot..have to use a pot holder to remove the cover.

 

[prncess674]

All Clad - I've picked up the specific pieces I need at Marshalls/TJ Maxx, etc. So many of the items in "sets" aren't the ones I need or use - too large, too small...and so on.

I love these - and it IS important to our family, too, that they are made in the US.

Agree that sets are usually a big investment and you don't end up using all those pieces. Then you have to store it all. Buying open stock at Marshalls/TJ Maxx is a great way to get exactly what you need and will use. I bought two small omelet sized pans because it is probably the most used in my house and that way when making omelets I can have two going at one time to cater to everyone's specific ingredients.

Some pieces I want non-stick and some like my big soup pot I don't want to be non-stick. Buy the pieces you need and don't worry if they match, they all get tucked away in the cupboard in my house and now I have the right pot for the right job. My pots and pans are a mixture of Cuisinart, All Clad, Calphalon and one La Crueset dutch oven. Oh and don't forget the cast iron skillet for making corn bread!

 

[TaraPA]

I'll throw in my 2 cents on a brand no one has mentioned yet (or maybe you're all too young to know about it!) Lifetime pots & pans have been around forever (literally since the 1950's or earlier). I am still using pieces from the 1950's & 1960's that have been handed down in our family. They are very expensive pieces, so believe it or not I look for them at yard sales & Thrift Stores. They are pretty much indestructible, and they have a 100% lifetime warranty for anything. My mom was hard boiling eggs once & forgot about them - the bottom of the pot was black & scarred - even though it was her fault they replaced it with no questions asked. So the investment you make initially is worth it in my opinion.

 

[michellejed]

Dating myself here but I have a set of Revere Ware, over 35 years and still going strong.

You can pop these in the oven too! copper bottom.

I also use cast iron fry pans and a dutch oven.

 

[jsgirl]

I bought a Le Creuset dutch oven last year and love it. I also invested in All Clad brushed stainless steel cookware. I replaced my cook's essentials. I did look at Emerilware, but it wasn't the same as the other All Clad and it was also made in China.

 

[AllesonWonderland]

I have the Pampered Chef Professional set I got about 10 years ago. Held a party so it was only half price and it has a lifetime guarantee. So, I never have to buy cookware again. But...that does make me kinda sad when I see all the newfangled pretty sets out. LOL

 

[DVC Sadie]

I love my Chantal, Le Creuset, Emile Henri, Calphalon and Rachel Ray pieces of cookware. After losing all of my and my mothers cookware and ovenware due to hurricane Katrina, I just replace my favorite pieces from the above brands. They all perform very well and will last several lifetimes.

 

[rcraw45425]

I donated all of my Circulon with the exception of my sauté pan, large chicken fryer and stock pots with colander insert to Goodwill. I hated how the outside was starting to rub off on everything (plus some pieces were well over 10 years old). I have a few assorted pieces of LeCreuset, mostly oval dutch ovens and a big heavy braiser pan with lid (I think that's what it's called). I also have two All Clad fryers and dutch oven, and two Emeril ware saucepans, along with one small squat Caphalon stainless saucepan. I'm not that crazy about the Emeril ware sauce pans, to me they feel unbalanced for some reason, hard to wield when full. Especially hard to pour out of too. I really dislike the Circulon but hold on to the saute'/frying pans because DD11 loves to scramble eggs and would be furions when they stuck in the All Clad. I'm seriously thinking about one of the Green Pans for that purpose and would love some feedback about them.

 

[Mickeyherewecome123]

I have the Rachel Ray set http://www.qvc.com/qic/qvcapp.aspx/...Rachael-Ray-Hard-Anodized-10Piece-Set#reviews and we love it. I am telling you it has changed the way I cook. It cooks faster and more evenly then my old T-fal cookware (which was totally worthless).

Happy shopping.
Fran

 

[autumnsmommy]

I've got a 15 yo set of Farberware, still going strong, some cast iron, and a few pieces of the Calphalon Contemporary I've picked up at Ross, TJ Maxx and Marshalls. All are just fine, but I really like my Calphalon wok.

 

[Maddle]

Kirkland Brand from Costco. I have the stainless steel set, and the non-stick hard anodized. Love 'em both....but just told my sister that if I HAD to pick just one set, I'd go with the stainless steel.

Maddle

 

[kesha]

All-Clad.

Nice, heavy cookware. Heats evenly. Riveted handles. A variety of pan & pot sizes for every cooking need.

It's made in the U.S.A., so I'm supporting OUR economy when I purchase it.

I'm with you on the made in the U.S.A. I will say that some of the Calphalon is made in the U.S.A. but not all.