Can you recommend a great cookware set?

[brunette8706]

Yes, Stainless steel will stick which is why I supplemented my set with the annodized pieces which don't stick.

Jill in CO

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Thanks Jill.

 

[Philleigh]

Love my Wolfgang Puck from HSN - I think I paid about $200 but it is a huge set. It doesn't have non-stick coating but cleans up great. Can go in dishwasher. I burned a pot of chili over the weekend (my fault, not the pot's). Just put some vinegar and water in pot, heat on stove and burnt stuff scrubs off easily. Things don't stick in fry pan with Pam or light coat of oil but can't comment on eggs because I don't like them. I have a couple Cook's Essentials non-sticks too; they have a line of hardcoat enamel in colors (I have blue) - not sure about yellow.

 

[amwhitaker]

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If it's a lifetime warranty you shouldn't have a problem. What cookware set did you purchase if you don't mind me asking? QVC also has a record(s) of all the purchases you have made. I never have a problem with their customer service. Please let us know the outcome with this. Good luck!

Brunette

It's the non-stick set with dark gray on the outside. I forget the name. They are fairly heavy. I got them about 7 years ago.

 

[bettymae1121]

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Hi Sounds like a great deal! So if I get the Calaphon Stainless steel it should stick then? LOL! Do you always keep the heat on low? Also, does it always stay shiny? Thanks so much for your input.

Brunette

It will stay shiney if you follow the directions and care for it the right way (which isn't hard). Basicly all I do is use a cleanser called Bar Keepers Friend (it's a powder that comes in a can like Comet or Bon Ami) and a Dobe scrub pad. Do NOT, ever, use a standard scubby pad or steel wool on stainles, you'll scratch the hell out of it and ruin the finish. I find that between Bar Keepers Friend and the Dobe scub pad I can usually clean even the worst mess on my pans in just a few minutes.

Foods will stick to stainless unless you use some oil/butter or the food has a high enough fat content on it's own (like ground beef or a steak or chop witha bit of fat on it). For some types of cooking, you actually want the food to stick to it a bit, that's how you can get it to brown or carmelize. Eggs will stick to it something aweful, even with a ton of butter/oil so it's still a good idea to have a few non-stick peices on hand. But I do the bulk of my cooking on the stainless.

I use all types of heat settings, just depends on what I'm cooking and how I'm preparing it. Stainless can take huge amounts of heat (up to 500 degrees) so you can start something on your stove top and finish it in your oven or broiler, if you want. And if you get a good heavy set, you'll find you won't have any hot spots on the pan and it will keep a more even temperature while cooking as well. If you watch cooking shows on the Food or Cooking networks, all of the chefs use stainless for about 99% of the foods they make, only using non-stick for some very special preparations (like omelets, crepes, etc.).

 

[brunette8706]

It will stay shiney if you follow the directions and care for it the right way (which isn't hard). Basicly all I do is use a cleanser called Bar Keepers Friend (it's a powder that comes in a can like Comet or Bon Ami) and a Dobe scrub pad. Do NOT, ever, use a standard scubby pad or steel wool on stainles, you'll scratch the hell out of it and ruin the finish. I find that between Bar Keepers Friend and the Dobe scub pad I can usually clean even the worst mess on my pans in just a few minutes.

Foods will stick to stainless unless you use some oil/butter or the food has a high enough fat content on it's own (like ground beef or a steak or chop witha bit of fat on it). For some types of cooking, you actually want the food to stick to it a bit, that's how you can get it to brown or carmelize. Eggs will stick to it something aweful, even with a ton of butter/oil so it's still a good idea to have a few non-stick peices on hand. But I do the bulk of my cooking on the stainless.

I use all types of heat settings, just depends on what I'm cooking and how I'm preparing it. Stainless can take huge amounts of heat (up to 500 degrees) so you can start something on your stove top and finish it in your oven or broiler, if you want. And if you get a good heavy set, you'll find you won't have any hot spots on the pan and it will keep a more even temperature while cooking as well. If you watch cooking shows on the Food or Cooking networks, all of the chefs use stainless for about 99% of the foods they make, only using non-stick for some very special preparations (like omelets, crepes, etc.).

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Hi! Thanks so much for your detailed comments about this cookware! I really appreciate it.