Cookware advice needed

[ducklite]

I need to buy a new set of cookware. I want to buy something that will last forever, or pretty close to it. Something with a non-stick surface.

I've been looking at Calaphon. (Did I spell that right?)

Does anyone have any opinions of this or any other cookware brands?

(I already have Revereware, and am not particularly impressed, everything burns, and it's a pain to clean, not to mention polishing the bottoms.)

TIA!

Anne

 

[GeorgeG]

I got my wife "Emeril" cookware a few years ago and she loves it.

 

[betz]

Originally posted by ducklite
I need to buy a new set of cookware. I want to buy something that will last forever, or pretty close to it. Something with a non-stick surface.

I stay away from coated cookware as it is hazardous to my exotic birds. kind of like the canary in a coalmine theory. Copper cookware is great, it has superior in conductivity, but requires a lot of maintenance. I do have my other specialty pans. Revereware Are you a 'new' cook My pans are FALK, but I am not too sure of their availability stateside. They are out of belgium.

 

[Jockaroo]

I have Circulon cookware and love it. It is non-stick and works well. (Also have the Revereware, but tend to burn stuff sometimes but it is still good cookware.)

Caphalon is good too. I have been impressed with the Cook's Essentials they demo on QVC.

With any of these lines you can purchase something called "Try Me" pieces. These are specially priced, useful-sized pans that let you "test drive" the cookware for typically $30 or less. That way, if you don't like it, you aren't out several hundred for a set.

 

[denisem]

Originally posted by Jockaroo
With any of these lines you can purchase something called "Try Me" pieces. These are specially priced, useful-sized pans that let you "test drive" the cookware for typically $30 or less. That way, if you don't like it, you aren't out several hundred for a set.

I agree with the above. I.E., I tried two Calphalon pieces that didn't work for me as well as my old reliable T-Fal set. I also found success varies with cook surfaces (i.e., gas flame vs. smooth top).

Good Luck!

Denise < --- won a Betty Crocker award in high school, now would only win an award for "best take-out".

 

[phanomouse]

I prefer All Clad to any other I have tried (calphalon, analon, Emril). I would mix up your set so that you have some non stick some stainless steal... I prefer my pots to be stainless, and most of my pans to be non-stick... it is all going to depend on what you like to cook and how often you'll be cooking. Bottom line, I would stick with All Clad any of there series are good!

 

[my3kids]

I do like my Calphalon...only problem is you have to hand wash it...I'm not so good at dishes. I think all good pans are probably supposed to be hand washed....but I'm probably supposed to iron clothes too and don't! Anyway, with Calphalon, you are not supposed to use cooking spray, so be prepared to use a good bit more butter or oil. I tried omlets with nothing and it just really didn't work. The pans still need something. There are different grades of Calphalon...I'd suggest getting a pan from a cooking speciality store and really inquiring about the differences of the various surfaces. All mine are open stock...just make sure if you buy a set, it is the same cooking surface as your open stock "preview" pan, if you liked it. The differences among the different styles are dramatic.

 

[Christine]

Personally, I'm not a fan of Calphalon's Hard Anodized line. That is the stuff that is really heavy and kind of a gray, gunmetal color. I find it hard to cook with and heavy to boot. I spend a lot of time on a cooking website and All Clad Stainless Steel (or any stainless steel for that matter) seems to be the hands down favorite. Calphalon also makes a stainless steel.

Also, it never hurts to keep one or two non-stick skillets around. There are just some things that require that. But you can pick up some "cheapies" in that area.

 

[~Sparkly~Zoe]

SO what are the best places to buy this stuff at the best price now?

 

[helenabear]

I agree, I love my All Clad that I have! It has stainless on the outside and aluminium on the inside to help it cook better. You can also get them with a copper bottom as well.

SZ, I can't say I know of one better place to find them than others. Around here a lot of department stores & cooking stores charge the same. My brother has said he has found good deals at http://www.cooking.com/ from time to time though.

 

[powellrj]

I have a very old set of Calphalon that I've had for almost 20 years, I love it and it still looks great. But I use my T-Fal skillets that I replace often and I do hand wash my pots, but they are really easy to clean.

 

[jwsqrdplus2]

Another Circulon fan here, but like calphalon, it has to be hand washed. DH gave me a set for Christmas a few years back, and I keep adding pieces to it!

 

[pumba]

stainless steel and 18/10 guage ....it cooks and cleans like a charm.....I need some elbow grease if I fry in it.....but that is it.....if something could last this long ....it has to be good......any stainless steel is the way to go..no matter what the brand is

 

[wdwnutze]

Love my Cooks Essentials from QVC! Very easy to clean and easy to cook with.

 

[Pin Wizard]

I've had my Belgique stainless steel for about 10 years now and LOVE it! There's nothing that compares to stainless for me.

 

[Morticia]

Ducklite, it really depends on your cooking habits. Do you love to cook & do it often? Trying Emeril's recipies or something from Iron Chef?
Or are you a more casual cook like my sister? Fajita's, bratwurst, chicken, homestyle cooking?
That depends on what you buy & the $$ you spend.
Do you cook everything on high heat? Then get ss or similar. High heat damages non-stick pans.
Even if you get a good set of circulan, calphalon, Le Cruset, etc.. you still need a good ss saute pan for frying & the like.
Never polish the bottom of a stainless steel pan. Those are heat spot areas that tell you which parts of the pan get more heat than the others. That is important to know so you don't overcook your food, or undercook it.
As you can tell, I love to cook & I love to make anything. A good pan will make your life easier in the kitchen.
Also, you can't put the expensive pans in the dishwasher. Remember that when buying. The chemicals are too hard on the non-stick & even hard anodized surfaces. But, I put my cheap non-stick & ss in the dishwasher & hand wash my circulan & calphalon.

 

[SusieJane]

Ultrex from Home Shopping Network is the best nonstick cookware I have ever used. I got my daughter and my sister hooked on it too. It is guaranteed for 55 years.

 

[MerryPoppins]

I have a set of Farberware that I got when we got married. It's held up beautifully, but it's not non-stick. I just keep a non-stick frying pan around and cook in stainless steel the rest of the time. Seems like skillets are usually the only thing that get stuck around my house, and I like to put everything in the dishwasher.

 

[Crush]

I have cookware advice. In life prior to being a mom, I worked as a district manager for Rolling Pin stores.

Calphalon hard anodized aluminum is a great product if you learn how to use it properly. Use only low to medium heat. Always heat the pan before adding food to it.

Why? Metal expands as it is heated. Most metals are slightly porous. If you place food into the pan before it is hot, it will naturally stick.

For non-stick cookware, look for a brand whose surface is scratch resistant even when metal utensils are used.

Like one of the other posters commented, you really only need a non-stick surface for a saute' pan. For your stocks and soups, you're never cooking at a high temperature and won't need a non-stick surface.

Stainless steel is the easiest to clean but is the worst conductor of heat. Copper is the best conductor, but you can't cook on a copper surface, and most copper pans only have coppoer on the bottom of the pan. Cast iron is great for holding heat--making soups, etc. But it's awful at sauteeing. Aluminum really is the best option.

Some people worry about aluminum and the risk of alzheimer's disease. Studies have shown that as long as you do not refrigerate foods in your aluminum pans, you greatly reduce the risk of putting too much aluminum into your food.

My favorite all-time cooking pan is made by ScanPan, a Danish company. It's become increasingly difficult to find their pans here in the US, though.

 

[Allie322]

I really hate washing dishes or pans by hand so I bought the Calphalon pans that are sold at Target. They are nonstick and also dishwasher safe. They were under $200 for a pretty large set. I have been very satisfied with them.