best quality pots & pans?

[CTdiznymom]

While shopping at HomeGoods, I came across a shopping cart filled with discounted saucepans so I bought one. Best saucepan I've ever owned. It's an ECOpan. LOVE IT! So everytime I'm in HomeGoods I religiously look for others. I now have about 7 different pieces. They are amazing. They can be wiped clean with a paper towel! I even have my DH looking for them for gifts!

 

[North of Mouse]

I HATE glass cooktops, so that isn't the problem. Gas is the only way I want to cook.

But I have issues with my shoulders and wrists and find the cast iron hard to work with. So while my husband adores them, I actually like a lighter pan. Unfortunately, light and high quality really don't tend to go well with cookware.

I have some of the Revere pots and I like those a lot.

I LOVE glass cook tops, only way for me to go, so easy to clean. Yes, I am very careful when using my cast iron skillet on it not letting it slide one bit, and so far no scratches. But, really, what I quoted you for was the issue with the heavy cast iron. I have Griswolds and they are very light weight. The only problem is they are VERY expensive and hard to find now except at antique shops, sometimes yard sales - but they would be an alternative for you

 

[alyssa810]

I got a 10 piece T-Fal set as a wedding gift, and we've replaced all pieces except the largest pot. The pans all warped and the lids wouldn't fit, so we've been slowly replacing the pots. I have a large Farberware skillet that I love, but I've been replacing the smaller skillets and pots with simply Calphalon and cuisinart that I've bought at TJ Maxx and Marshalls. I've been very pleased with them, and I didn't have to put up a big expense up front.

 

[honeydiane1953]

I have an Emeril frying pan from BBB and love it. I also have a waterless set wow r they great but is was an INVESTMENT. Now I have 3 ply stainless steel and they r great. The more expensive ones r def. worth it.

 

[sherry7]

Why they are not cheap, I have the Calphalon Hard-Anodized products, that used to be sold as commercial grade for the home cook. We purchased it for our home here in FL when we moved last year is the absolute best cookware that I have ever had. It cooks much more evenly, it's seriously non-stick, and we both agree that the food comes out tasting better when cooked in it. I love how versatile it is also with being able to go into the oven too. I can not say one bad thing about it. If you have the means, buy it, you will not regret it and it comes with a lifetime warranty, so there is little chance that you will ever have to buy more, as long as you take proper care of what you purchase.

Ditto on the above. I have a mixture of Calphalon Commercial and Calphalon Professional. I have mostly hard anodized, and a few pieces of non-stick. I got most of it piece-by-piece from Amazon, when I ran across good sales. (Calphalon was changing their handle design, so most of my items were considered discontinued and I got great prices.) There are different product lines of Calphalon, so the buyer needs to do research beforehand.

All of my pieces are 8-9 years old now, and still look great. Stains on hard anodized pots/pans can be scrubbed away with a green Scotch Brite pad and a little bit of powdered cleanser. However, they can't be put in the dishwasher.

Cooking with hard anodized requires a bit of a learning curve. You have to use a lower heat setting. Also, it is important to let the pot heat up BEFORE adding any food or liquid. Otherwise, they'll stick like crazy.

 

[rcraw45425]

I also have a hodge podge for different applications. I have a couple of Circulon stock pots that are close to 20 years old, the larger one has a insert that I use when boiling seafood. I have a few Le Creuset ovals and a 3.5 qt braised that I love but they are so heavy empty that thy are hard on my shoulders when lifting. I have one small All Clad frying pan with non stick for my daughter to use for omlettes. I have three larger all stainless fryers that are wonderful. I also love my AC Dutch oven. I have an old flat Calphalon saucepan with glass lid and two larger Emeril for All Clad saucepans that I found at TJ MAXX. These are my go to pans. Each has a specific use and does its job flawlessly. I second the previous posters that recommend trying different brands from TJM first. I always thought I wanted All Clad baking sheets since I love the quality if the cookware. I came across some in various sizes at TJM. I picked thm up and almost liked my shoulder, entirely too heavy. I could see right away that I would wind up dropping them. Buy what you like is the best advice I can give.

 

[Goofycampers]

I have a set of calphalon which I dont like very much. It sticks and can pit fairly easily. To me it wasnt worth the money. I have a set of Le Cruset that i love and also several great cast iron pieces. If I was going to invest those would be my choices.

 

[peyjax]

I did the whole research and debate cookware a few years ago. The old saying of Champagne taste on a beer budget applies to me. LOL So wanted the all clad but could not bring myself to pay the $$.

Eventually came down to reality and went with the Costco brand (Kirkland) They are awesome and I feel you get a great bang for your buck. $170 for a huge set that is made very well. They are much heavier than many of the higher end calphalon pots. Nice even heating and holding up beautifully after 2 years. They have a 5 ply layer on the bottom with I think 2 of those being copper. Do the research as they have great reviews.

I did splurge on the Le Crueset pot as well they are the only one with the cool colors!

 

[MrsPete]

I have Paula Deen, I think they are great

I have to disagree. I bought a small saucepot and a frying pan -- both in that really nice red color -- and after about a year they were badly faded. The saucepot has had LOADS of use, and it's essentially an ugly shade of red/pink now. Yes, they still work perfectly well, but I did expect them to continue LOOKING PRETTY too. Maybe this wouldn't be a problem if I hand washed them, but that just ain't gonna happen in my house. If it can go into the dishwasher, it does go into the dishwasher.

Similarly, I received a gift that I thought was very nice: A Paula Deen pie pan -- again, in red. See a trend here? The problem is that the sides are straight instead of being sloped like a traditional pie pan. Why's that a problem? Because I like to use the refrigerated roll-out pie shells (I've never mastered pie pastry myself), and they're too small for the pan.

I would not buy anything else from her product line.

For pans, the best bet, if you can lift them, is old fashioned cast iron - preferably used cast iron from a garage or estate sale that has been well seasoned (new cast iron takes a while to get going. They will wear like, well, iron. They'll provide iron into your diet, and seasoned, they won't stick. Plus, getting cast iron pans from an estate sale is likely to be cheaper than buying anything.

I love my cast iron frying pans!

Pros: They're a lifetime purchase, and with proper care they'll still be in perfect condition for your grandchildren. They're perfect for a dish like Shepherd's Pie: You can brown your ground beef, etc. on the stove, then move the dish into the oven for baking. They cook most things so well.

Cons: They must be hand-washed. They are heavy, so they might not be ideal for a small child just learning to cook or an elderly person. Lids usually must be purchased separately.

One more thing: Since these are a lifetime purchase, choose Lodge name brand.

We want to replace our pots and pans as well. Would prefer cast iron but we have been told the same as North of Mouse. Not to use them on our glass top stove. Is this correct? Has anyone been able to use cast iron on a glass stove top without damaging it?

Is stainless steel the best option for those who can't use cast iron?

I use cast iron on a glass top stove all the time. The manual that came with my stove said that cast iron can scratch the stovetop if the pan is dragged across the top, but I never do that. My stove is about four years old and is still in perfect condition.

I have an Emeril frying pan from BBB and love it. I also have a waterless set wow r they great but is was an INVESTMENT. Now I have 3 ply stainless steel and they r great. The more expensive ones r def. worth it.

Yeah, waterless pots and pans are the best, but ooooh do they cost a fortune.

I also have a hodge podge for different applications.

So do I, and that's fine with me. I will never be the person whose pots and pans are hung above an island, nor will I ever have open shelving. I like to hide my mess. Anyway, I like the idea of having just what's right for each job, and I can't imagine a pretty matched set would include just what's right for my needs.

Right now I'm shopping for something that no one else has mentioned: I want to buy a set of small pots and pans. One of our girls is heading to college soon, and both are out and about frequently -- the upshot is that I often find myself cooking smaller meals these days. So I want some top-quality, SMALL cookware that'll be good for cooking meals for two.

Any opinions on NorPro's Krona stuff?

 

[huey duey & luey]

add me to the list that absolutely love my All-Clad pots and pans.

My husband bought these for me about 6 years ago and besides cooking wonderfully, they are still in great confition

 

[Taja]

I'm another person with an eclectic pots & pans collection based on needs!

Copper clad stainless steel Revere Ware skillet & dutch oven that belonged to my mother. They are about 50 years old and still going strong!

Corningware "cornflower" saucepans and baking dish (casserole?) with lids. Also belonged to my mother--at least 40 years old. She had a very large collection of them. I have given many of the pieces to other family members and kept just 3 covered saucepans and the covered casserole. There are some foods that are better if they are not prepared in metal pans.

Copper pans that I have retinned periodically. One belonged to my grandmother, the others have been acquired over the years. They are the best for even heating! No specific brands, probably all at least 30 years old.

Various stainless steel pans from a restaurant supply store. Newest is about 10 years old, most are 20 years or older.

Greenpan skillet. It's my only non-stick piece! Love it! I've had it since they first came out--probably two or three years ago. I cook on medium-high (electric range) with it and use regular utensils; the non-stick coating is still in original condition. Available from HSN. Part of the Todd English collection. They make a lot of other pans--I'm seriously considering trying some of the bakeware down the road.

I also have a blown-glass double boiler that I love for chocolate. It's probably about 25 years old.

Not much help if you really want new cookware, is it? *LOL*

 

[DebMcDonald]

I just purchased a Cuisinart SS set from Kohl's really inexpensive and I do have to say I LOVE them, I've very surprised. Our first set was very expensive and I hated them.

 

[MarineVet]

Rena Ware! My mom had a set for years then bought me a set as a wedding present. 27 years later they are in like new condition. Mom used her's for over 40 years. I think you can only buy them from a direct salesperson but they are guaranteed for life.

 

[SandrA9810]

It's great to hear of stories of old cookware, but unless you're shopping at thrift stores and yard sales, it won't be of much help.

Even within the past few years, many companies have changed the way they manufacture items. My aunt also has a 25+ yr old set of Belgique, which is sold at Macy's. She has a full set from the original purchase and 3 pieces that are more recent. It is very obvious the differences of how they were made. The copper bottoms are not welded to the pot like the old set, the new ones have glass lids, and the handles are riveted rather than welded.

Here's a great example of her set pieces.
http://www.ebay.com/itm/Belgique-Pr...t=Cookware&hash=item35b9c0586f#ht_5407wt_1395

Here's what you can find at the stores now.
http://www1.macys.com/shop/product/....?ID=452553&PseudoCat=se-xx-xx-xx.esn_results
If you scroll over the image, it'll enlarge it to see it close up.


I recently found an all-clad stainless 2qt pot for $6, and a Calphalon Anodized dutch oven (Kitchen Essentials line) for $10. Both are used, and there's wear on the non-stick even though it's supposed to be bonded to the metal. I haven't used it yet, so I don't know it's performance. The All-Clad pot though, is absolutely amazing quality. I cooked up a pot of rice in less than 20 minutes tonight. It heats evenly, and very fast.

Growing up, I cooked on stainless. My grandmother's set was revereware and faberware and other odds and ends pots. My aunt's is the Beligique set. When I moved out on my own, I got my first set, which was non stick. Now, I'm really hating those stupid things. They worked well as far as making food edible, but now that I've got more experience cooking, stainless is a million times better. I've also got the learning curve of cooking on gas. In Florida, it was always electric.

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.

Oh and one more thing, solid lids are much easier to clean. 9 times out of 10, the lid is going to be fogged over from steam, so you still have to take it off to check on your food. Within the metal ring around the glass, moisture builds up, and gets stuck in the crevice. It's impossible to keep the lids clean. With a solid lid, there's no hidden joints for moisture to build up in.

 

[m&m's mom]

But don't get Target Calphalon. I have some 20 year old quality Calphalon as well, and had some Target stuff bought ten years later that I pitched after seven

Boy, I can second this. The pieces we got at Target were awful.
When we replaced our nasty Target Calphalon I had no clue what to get as we very rarely cook, and when we do it is basic spaghetti, tacos etc.
I went shopping with our best friends who are huge foodie/amazing cook type people. She picked out some great pieces that were Caplhalon at Williams-Sonoma. We absolutely love them and even pretend we will actually cook someday.

 

[MrsPete]

Another pot I just remembered that I love:

Early in my marriage I received a set of Corningware Visions (brown glass) cookware. I had a medium-sized frying pan, a medium-sized saucepan, and a huge cookpot with a lid. The smaller pieces have disappeared over the years, but I still have and LOVE that big pot.

I think it holds over a gallon of food, and it's perfect for soups because I can see what's going on in there. It's also great for cooking applesauce or relish for canning.

 

[Mrs. Bradbury]

I'll tell you a brand I didn't like at all - Scanpan. It's supposed to be nonstick built into the pans - that's the big selling point - and clearly I got fakes or the Scanpan folks' pants are on fire. There obviously is a coating because it starting flaking off within a year. I ordered them from cooking.com, which I thought was a reputable company.

I have a double boiler by Tramontina that I was totally impressed with, and couldn't believe I found it at Walmart.

Even if Paula Deen cookware completely prepared the meal by itself and washed and put itself away, I don't think I would buy it. I can't bear the thought of that woman making even a penny off me. She has always seemed soooo fake to me, and willing to do anything for a buck. And I'm a Georgia native.

 

[Pooh2]

I also still have my 27 year old Farberware from back in the day when they were made in the USA. I am looking to add a few pieces but do not see anything that compares so I will likely scout some yard sales this summer.

 

[SandrA9810]

Farberware and Revere Ware turn up easily at thrift stores, which is the first place I would look. Yesterday I saw two Revere Ware copper bottom pots, 1qt sauce and a 4qt pot both with lids. I think they were like $5 a piece.
It's easy to find lids and it's easy to find pots, but not easy to find together.

 

[webprinter]

We want to replace our pots and pans as well. Would prefer cast iron but we have been told the same as North of Mouse. Not to use them on our glass top stove. Is this correct? Has anyone been able to use cast iron on a glass stove top without damaging it?

Is stainless steel the best option for those who can't use cast iron?

I have a glass top stove and use the regular Lodge cast iron and the Wolfgang Puck enameled cast iron. I love them and haven't had any problems with them scratching my stove.