best quality pots & pans?

[Abbeys_mom]

I did a ton of research for about six months before I settled on my new cookware. The non stick had to go, it was Pampered Chef, about 10 years old, and had started to flake. Then I read about non stick and what I was doing to my family, that was out!

I knew I wanted All Clad, but was not about to fork over $1500 for the pieces I wanted. The #2 on Cooks Illustrated, America's Test Kitchen, Consumer Reports and on the Chow boards seemed to all be Tramontina, which is found of all places at Walmart.com. They have different pieces, and levels, I knew I wanted triply up the sides (not just the bottom disk, ala Kirkland Signature), 18/10 stainless steel, etc. This is what I got, and I LOVE it!
http://www.walmart.com/ip/Tramontina-8-Piece-Cookware-Set/5716478

I also got this one to complete my set: http://www.walmart.com/ip/Tramontina-12-18-10-TriPly-Clad-Stainless-Steel-Jumbo-Cooker/5716485

I also have a few Le Creuset pieces I got at the outlets, and a few Lodge cast iron pans. Excellent cookware makes a huge difference!

The key to stainless though, is to never go above medium heat, unless you're searing something. Make sure your pan gets hot before adding food. Just get a container of bar keeper's friend with your new set, and it'll keep them polished up nicely. I keep mine next to the dish soap for any tough spots or just shining them up.

What she said.

 

[Disney Addicted]

I feel like I'm back in school. I don't know any of these terms! Subscribing to make this thread easier to find and show hubby!

Years ago we had lagostina pots & pans. I don't remember what happened to them. About 5 years ago we ended up purchasing a set of non-stick from Zellers. We don't like these and want to chuck 'em and get totally new P&P. Complete garbage and the non-stick is coming off.

Cast-iron --> would love this but have glass top. I'm reading some posters use them but I know our family and we would not be careful enough! Especially with DD12 starting to learn to cook.

To the poster whose glass-top broke - was it the weight of cast-iron hitting/banging that broke it, or multiple scratches over time? I'm curious as to replacement cost if you feel like sharing.

Enameled cast iron --> These are cast-iron inside and enamaled on the outside, right? I have been wondering about these. The enamaled bottom should not scratch the stove? What about the weight? I take it they are just as heavy as regular cast-iron? I could see that still being a problem, maybe, with the teenager.

Stainless Steel --> I think food "sticking" was the reason we switched to non-stick. How do you prepare food so it does not stick, without using lots of oil, spray or butter? Lots of frying, sauting and spaghetti sauce making goes on in this house.

So, can you all explain these terms to me? Pretty please?

1) Does "true-clad" and "all-clad" meant the same thing? A pot or pan that is made from a thick 1-piece layer of steel?

2) If I end up getting P&P that are "layered" - the more layers the better? Copper on the bottom even better?

3) What is Anodized? Is this another term for non-stick? Is hard-anodized somehow better?

4) Waterless pots & pans?! What?

5) I don't have a dutch-oven. I hear/read about cooking on the stove top and then putting the same pot/pan directly into the oven. Is this what a dutch-oven is? I sure could use that!

 

[rt2dz]

I replaced all our pots and pans a couple of months ago. I really did a lot of research on it. I've had top brands like Calphalon in the past, but it just wasn't doing it for me.

I wanted something that would last. I wanted something that didn't cost $1000 per pan. I wanted something that would cook the food well. And, I wanted something I could toss in the dishwasher if necessary.

I settled on Chef Clad Analon. They use Analon on Top Chef, although that has absolutely nothing to do with my purchase. I just noticed it after I purchased our pans.

What I bought is the equivalent to All Clad (what the big name chef's use--and yes, I do know some personally from my old job). Why mine our cheaper is because where All Clad has the heating core everywhere, Chef Clad Analon is only on the bottom. I find this makes very little difference.

I also got a great deal on Overstock on mine, which knocked the price down by 50% of retail.

 

[uromac]

Another vote for Tramontina !! I saw the America's Test Kitchen show also - and purchased them at Walmart soon afterwards - I was a big doubter who loves them now!! They really do help make cooking easy and clean up worry free! - especially for the price!!

 

[Fyrefly]

To PP, I can only answer two questions.

"All-Clad" is a brand of very very nice stainless steel cookware. It doesn't refer to how it's made or anything but it's very nice.

As far as what I use, I have 30 year old Made in America Farberware that was my mom's. It's been used so long over so many stoves that they have a bit of rounding on the bottoms now. So on her nice new glass top they bounce back and forth like something out of Beauty and the Beast! But on my first apartment's old coil-burner stove they work just fine.

Besides, she told me when she gave them to me that they're magic. They've been cooking for so long they already know how to do all the work so it doesn't matter if I'm not as experienced, they can cook for me.

But since you can't have my magic pots, as far as stainless I really don't have a hard time with sticking. I think there are a few major things you should remember. With pasta and stuff, just be generous on the pot size and the amount of water so nothing sticks to itself. As far as stuff just sticking to the pot, I've never really had that problem. If I'm cooking soup or pasta sauce or something I just stir periodically and make sure I scrape it all over really good so nothing sticks. If I feel things starting to catch I turn down the heat a bit and cook it longer instead of hotter. Which is pretty much the cardinal rule for cooking anyway - don't cook it fast, cook it right. As far as frying pans, I use a tablespoon or two of oil, depending on what I'm cooking. I generally just eyeball it. But I sautee a lot and frankly a bit of oil which I then add some onions to or whatever gets so slippery I don't have too much issues with the meats. But I always keep an eye on my food.

I do use a nonstick skillet for pancakes and eggs but that's it. And those get replaced every few years when the coating wears off. I'll probably have to replace my first set soon.

I hope that helps. Stainless really isn't scary. And you don't have to worry about your food reacting funny with the coating or the coating coming off or anything, so I'd say it's worth it. And I don't find cleanup all that bad. I just soak stuff for a few hours with a squirt of soap and hot water and things come off. I can count the times I've had some really major stuff stick and had to break out the steel wool on one hand. And that's the other good thing about stainless, you can be rough on it when you're cleaning if you have to be - no worries about ruining the pan.

 

[4orm]

calphalon for non-stick(we wary of the 'teflon-flu' etc), all-clad for stainless, lodge for iron
those are my picks.

 

[4orm]

Stainless Steel --> I think food "sticking" was the reason we switched to non-stick. How do you prepare food so it does not stick, without using lots of oil, spray or butter? Lots of frying, sauting and spaghetti sauce making goes on in this house.

if the pan is heated to a high enough temp before food is placed it shouldn't stick. the only thing we've ever had a problem with sticking with our stainless steel is if I accidentally burn rice in pot :S

 

[SandrA9810]

I feel like I'm back in school. I don't know any of these terms! Subscribing to make this thread easier to find and show hubby!

Years ago we had lagostina pots & pans. I don't remember what happened to them. About 5 years ago we ended up purchasing a set of non-stick from Zellers. We don't like these and want to chuck 'em and get totally new P&P. Complete garbage and the non-stick is coming off.

Cast-iron --> would love this but have glass top. I'm reading some posters use them but I know our family and we would not be careful enough! Especially with DD12 starting to learn to cook.

To the poster whose glass-top broke - was it the weight of cast-iron hitting/banging that broke it, or multiple scratches over time? I'm curious as to replacement cost if you feel like sharing.

Enameled cast iron --> These are cast-iron inside and enamaled on the outside, right? I have been wondering about these. The enamaled bottom should not scratch the stove? What about the weight? I take it they are just as heavy as regular cast-iron? I could see that still being a problem, maybe, with the teenager.

Stainless Steel --> I think food "sticking" was the reason we switched to non-stick. How do you prepare food so it does not stick, without using lots of oil, spray or butter? Lots of frying, sauting and spaghetti sauce making goes on in this house.

So, can you all explain these terms to me? Pretty please?

1) Does "true-clad" and "all-clad" meant the same thing? A pot or pan that is made from a thick 1-piece layer of steel?

All-clad is the name of company that makes a stainless steel set. Stainless steel does not conduct heat very well, but it's very easy to clean. Any set you get, you want a stainless steel interior because it doesn't give off a taste to the food you're cooking.

You want to make sure the interior is copper or aluminum core. It doesn't have to be fully through the pot, but should cover almost all of the base.

2) If I end up getting P&P that are "layered" - the more layers the better? Copper on the bottom even better?

Copper on the bottom is a personal choice, as long as there is a good core. Copper does tarnish and won't always shine after using it.

3) What is Anodized? Is this another term for non-stick? Is hard-anodized somehow better?

Anodized is supposed to be better than non-stick, because the metal is dipped into a special liquid, and electromagnetic energy is passed through, making it stick to the pan. But it wears away just the same.

4) Waterless pots & pans?! What?

Waterless sounds more like a pressure cooker. It takes a little bit of moisture (mostly from the food) and cooks it. There's a special valve on the handle to control the steam.

5) I don't have a dutch-oven. I hear/read about cooking on the stove top and then putting the same pot/pan directly into the oven. Is this what a dutch-oven is? I sure could use that!

Often times, true stainless steel can go from stove top to the oven. You want to look for solid metal handles. A dutch oven is a shallow/wide stock pot. Usually above 6qt size, but won't be as tall as traditional stock pot.



I don't use a lot of cooking spray with my stainless. I spray it on, set it on the stove to heat up. Once it's hot, I add my food to it. You never want to go above medium heat. A good solid core will heat the pan faster, and evenly. Even heating will also help prevent scorch marks on the pan.

If you get a bottom only core, make sure it's welded tightly to the pot. If you check out my previous post, you can see what I mean with the Belgique. With the new "made in china" there's a gap between the bottom plate and the pot. With this gap, it can cause the copper to warp and separate from the pot.

High heat can cause any pot to warp, and ruin the bottom of the pot. It's most noticeable on glass top stoves.

The easiest way to keep them clean, is to add a bit of water to the pot after you're done cooking, when it's still warm. Let it soak for a bit, and it'll come right off. A bit of bar keeper's friend will keep it nice and shiny. It also helps with tea stains (if you make brewed tea).

Like if you cook up sausage or something and it's still stuck to the bottom, boil water in the skillet using a spatula to scrap it off. Once it's warm, it comes right off.