Favorite cookware brand?

[leebee]

I need a new stockpot; DD took her Belgique when she moved out, but Belgique isn't sold anymore. What brand of cookware do you like? I'm looking for something heavy-duty that will last for a while. I have found a couple of brands that look interesting: Circulon and Anolon. A 10 -12 quart stock pot won't be cheap, so I'm hoping someone has experience with these brands of cookware (even if it's not the stockpot), or will share the brand that you like- and why.

 

[lanejudy]

I still use the set of Revere Ware copper bottom pots and pans that I received as a wedding gift 26 years ago. I also have a few pieces that were my mom's -- so those are probably 60+ years old. I think the Revere Ware brand is still available, though the company was sold or something so I'm not sure if the same quality as the older stuff.

 

[John VN]

I still use the set of Revere Ware copper bottom pots and pans that I received as a wedding gift 26 years ago. I also have a few pieces that were my mom's -- so those are probably 60+ years old. I think the Revere Ware brand is still available, though the company was sold or something so I'm not sure if the same quality as the older stuff.

r.e. bold -- Induction compatible cookware for me is a priority

 

[_19disnA]

Have a set of Calphalon pots/pans I really like that have lasted a long time, well made and very easy to keep clean. Non-sticks pans were from a local cooking supply outlet store and don't recall the brand name. Non-stick pans do tend to wear out and have replaced those more often. I am less concerned about every item being the exact same brand vs. how well they perform.

 

[EACarlson]

Vollrath is my choice. It's what we used when I worked in commercial kitchens and have held up very well at home. I think my frying pans are 10 years old and still doing great.

 

[wvjules]

I love my Ninja Neverstick cookware.

 

[ddluvsdisney]

I have Anolon cookware. I got them for Christmas a few years ago. I love them!

 

[anrew]

After watching too many cooking videos and reading reviews, I finally splurged on a hexclad pan — and honestly, it lives up to the hype. It combines nonstick ease with stainless steel durability, and the results have been amazing. From searing to sautéing, everything cooks evenly and cleans up in seconds. I didn’t think cookware could actually make me enjoy being in the kitchen more, but hexclad proved me wrong. I’m already planning to upgrade the rest of my pans

 

[OrangeBirdGirl]

I also have Calphalon and love them. Costco oftentimes has a package deal where you get a ton of pots and ends up being the cost of just one or 2 if you were to buy on your own.

 

[Jennabeth]

I've been slowly replacing mine with Made In cookware. It's not cheap (cheaper than all clad) but I love it! It's solid and still looks amazing after 3 years. It's stainless, I'm not a fan of non-stick.

 

[NannyBeBe]

I have a lot of high-quality stainless cookware and Le Creuset. I no longer use the Le Creuset because it's so heavy. I still use the larger stainless pots for cooking rice and pasta. But I do most of my cooking in Green Pan ceramic cookware. It performs well and clean-up is a breeze.

 

[evilmommie]

I made an investment in stainless steel, non stick All Clad several years ago and have been very happy with that choice. I cook almost everyday and do a lot of entertaining. Very even heat distribution and cleans up well. The pans are heavy and beautiful.

 

[_19disnA]

Always wondered where those 'Made In.....' brand cookware products are made. It seems like clever marketing to IMPLY there are all US made, but never really says that. Found a good article indicating various items they sell are made in.........."various countries". I don't really care where they are made but more interested in how well they perform.

Clearly everything we buy is made somewhere.

https://thekitchenplus.com/where-are-the-pans-called-made-in-made/

 

[jimmymc]

For a stockpot specifically, I would just grab a thick bottomed stainless-steel pot from a big box store. Stainless steel lasts for a long time and can be scrubbed with anything.

For nonstick pans, I've liked my Calphalon ones. I've had them about 9 years, and the nonstick coating is just starting to wear away.

 

[NYCgrrl]

I don’t buy cookware sets as different materials are better for different applications but if I needed a new stockpot I would ensure it was s/s, had a bit of weight at the bottom of the pan, was higher than its width and a tight fitting lid.
This one is an excellent bang for the bucks:

https://www.walmart.com/ip/Cook-N-H...iates_ad_id=565706&campaign_id=9383&sharedid=

 

[Darcy03231]

Not at all inexpensive, but we went to Hexclad and love it! Started with a starter set and have slowly added pieces.

 

[Jennabeth]

Always wondered where those 'Made In.....' brand cookware products are made. It seems like clever marketing to IMPLY there are all US made, but never really says that. Found a good article indicating various items they sell are made in.........."various countries". I don't really care where they are made but more interested in how well they perform.

Clearly everything we buy is made somewhere.

https://thekitchenplus.com/where-are-the-pans-called-made-in-made/

Yes, the link explains it. My stainless pans are made in Italy. The cast iron Dutch ovens are made in France. Some of the knives are made in France, except the Japanese ones, they are made in Japan.

I did a lot of cooking on old second hand pans but they were starting to wear out (too bad, they were made so well) before I decided to invest and I'm so glad I did. The pans heat evenly and even a burnt, stuck on mess can be cleaned up (my DH does not understand how to cook with stainless).

 

[Imzadi]

For a stockpot specifically, I would just grab a thick bottomed stainless-steel pot from a big box store. Stainless steel lasts for a long time and can be scrubbed with anything.

THIS.

If you are using the stockpot as a stockpot, then you don't need one with a non-stick coating that will end up accumulating in your bodies.

Even if some food sticks to the bottom, just add hot soapy water and leave it to soak for a couple hours. The residue will come right off.

I only have stainless steel pots & pans now. I usually get them from TJ Maxx, Marshalls or Home Goods. Usually they have good prices for Calphalon or Cuisinart that can be bought individually instead by the set. Every once in a while they have All Clad. Just make sure you grab one with a thick disk at the bottom for even heat distribution. It should also be engraved with "18/10" on the bottom which refers to it being a high quality stainless steel that won't corrode over time.

If you have an induction burner, you should bring a little magnet, like a refrigerator magnet, to test that the pots are magnetic. Not all disks at the bottom are of a magnetic material even though they may all be stainless steel.

 

[barkley]

I had to go check b/c i've had one for close to 30 years and the second going on 20 (2 different sizes/both stock pots)-TFAL. never would have believed that given their very reasonable cost that they would have lasted this long let alone still have no wearing of the non-stick surfaces. I have my mom's old heavy duty stockpot that doubled as a water-bath for canning but that is so freaking heavy that I sought these out in an attempt to find something lighter weight so that combined with an entire pot of bones/stock (or in some cases marinara or other large batch stovetop food) I wasn't killing my back/risking a drop moving it from stovetop to counter. easiest ever pots to clean-the nonstick surface is amazing.

 

[LoveToDisney]

SS All-Clad is my vote. LOVE, LOVE, LOVE it! Even heat and easy to clean.