I need new pots and pans...any advise?

[magicfan]

Hello!

I am looking for new pots and pans. I like the Wolfgang Puck set, but I have always used teflon coated pans because they are so easy to clean. How hard is it really to clean other types of pans? Is it worth it? Thanks!

 

[2buzzboys]

I have wolfgang and I love them. I have even added on to the collection with things he offers on HSN. I bought mine at BJ's wholesale and it was much cheaper than HSN and for the same item. If you dont have a BJ's wholesale near you then I think HSN is probably then next best savings.

 

[jx3smom]

I got my Calphalon nonstick a few years ago at Kohls and really love it. I keep adding pieces.

 

[720L]

I have the Wolfgang pans and I love them! They aren't any harder to clean than Teflon. If you burn something on them, you may have to scrub a little. I switched from Teflon because of the dangers of cooking with Teflon.

 

[aprild]

Maybe i'm a little behind, but what dangers are there from cooking with teflon??

 

[cinmell]

I love my Calphalon pans.

 

[malibuconlee]

I'll be going with Calphalon for my next set. I have a set of Calphalon knives I bought DH for Christmas a couple of years ago. I LOVE them!!!

 

[Magickndm]

Wolfgang pots and pans here as well. I love the glass lids, you can see what you're cooking without having to take the lid off and letting the heat out.
You can also bake right in them too which is also nice.
I got my set at Sam's.

 

[magicfan]

Thanks for the input. I was worried about having to scrub pots and pans, but I'd like to get away from teflon because of the alleged dangers. Plus, I really like the look of the WP pans. I'm all for giving other brands consideration, too.

 

[Rafiki Rafiki Rafiki]

There are so many different pans on the market today that it's unreal. I've never seen the Wolfgang Puck pans, but I can give you some pointers for what to look for.

--purchase a heavy grade aluminum pan--one that is thick not only on the bottom, but also on the sides of the pan.

--other options, such as stay-cool handles and glass lids can really make cooking easier...so consider these options as well.

--look for a product warranty of no less than 1 year--5 years replacement is optimal.

--surfaces such as teflon can enhance your cleaning ability, but can also be hazardous if you have small pets (such as birds) in the house. There are other non-stick surfaces that are stronger the more durable out on the market these days that are safe for use with metal utensils.


Having said that, I think there are different pans that make the grade for each type of cooking you do. For sauteeing, I would pick a heavy aluminum pan with a non-stick surface. Aluminum is the best conductor of heat. Stainless steel is the least pourous and does not react with high-acid foods like tomatos, so perhaps a stainless steel 6 qt. pot with an aluminum core would be best for your soups and stocks. A pan with a stainless steel strainer is GREAT for cooking spaghetti and other pasta noodles.
Cast iron pans (like those offered by Le Creuset) are also great for cooking sauces and stocks--as they will hold heat longer than aluminum.

I am quite the fan of Amazon's open-stock pot selection for this reason. Although it would be nice to have a new set of cookware that looks pretty hanging from the potrack, I would rather have a mixture of pans that are best for each use.

Good luck on your purchase!

 

[magicfan]

There are so many different pans on the market today that it's unreal. I've never seen the Wolfgang Puck pans, but I can give you some pointers for what to look for.

--purchase a heavy grade aluminum pan--one that is thick not only on the bottom, but also on the sides of the pan.

--other options, such as stay-cool handles and glass lids can really make cooking easier...so consider these options as well.

--look for a product warranty of no less than 1 year--5 years replacement is optimal.

--surfaces such as teflon can enhance your cleaning ability, but can also be hazardous if you have small pets (such as birds) in the house. There are other non-stick surfaces that are stronger the more durable out on the market these days that are safe for use with metal utensils.


Having said that, I think there are different pans that make the grade for each type of cooking you do. For sauteeing, I would pick a heavy aluminum pan with a non-stick surface. Aluminum is the best conductor of heat. Stainless steel is the least pourous and does not react with high-acid foods like tomatos, so perhaps a stainless steel 6 qt. pot with an aluminum core would be best for your soups and stocks. A pan with a stainless steel strainer is GREAT for cooking spaghetti and other pasta noodles.
Cast iron pans (like those offered by Le Creuset) are also great for cooking sauces and stocks--as they will hold heat longer than aluminum.

I am quite the fan of Amazon's open-stock pot selection for this reason. Although it would be nice to have a new set of cookware that looks pretty hanging from the potrack, I would rather have a mixture of pans that are best for each use.

Good luck on your purchase!

Wow! You really know your pot and pans!! Thanks for all the great advise.

I appreciate it.

 

[zulaya]

I knokw I am partial, but have you considered Pampered Chef's two lines of cookware?

Generation II is good. 2 year warranty.

Professional Line is better. Hard anodized aluminum. Very even cooking. 2 sets plus open stock pieces are available. The fact that it has a LIFETIME warranty is a big plus. Never having to buy cookware again.

They are not recommended for the dishwasher (dulls the finish), but honestly, I have NEVER had to scrub these pans. I'd say 95% of the time, I could literally take a wet paper towel and clean it out. So you can just wash with a soapy washcloth, rinse and put away.

They use Dupont Silverstone Select on Generation II. They use Dupont Autograph on the Professional line.

You can delve into the details on the company website if it's of interest to you, but I'd honestly include at least the Professional line as you are doing comparisons.

 

[ChrisnSteph]

Pampered Chef Professional series pots and pans are awesom! (NO, I'm not a consultant, just love their stuff!). They're made of heavy-gauge aluminum and I love cooking on them! They aren't cheap, but good cookware usually isn't. You can buy the set for around 3-400.00. Cheaper on ebay.

 

[N.Bailey]

Well, aluminum has been linked to Alzheimers, so.....

I use Revere Ware daily for general cooking and buy good nonstick Teflon pans for skillet cooking.

I've not heard anything bad (though freely admit I might have missed it) about using stainless steel. It cleans up very well and after over 10 years, my Revere Ware looks brand new. I use Cameo for stainless to keep it that way. The dishwasher doesn't do any damage to them either. I do scour the inside and outside of the pan with Cameo before putting into the dishwasher though.

 

[WDWAurora]

Our set is Cuisinart and I'm really happy with them so far, we just can't heat them on high.

 

[720L]

What pans have aluminum in them?

 

[N.Bailey]

What pans have aluminum in them?

I could be wrong, but I thought that all or most Teflon pans are made of aluminum.

 

[tw1nsmom]

We love our All-Clad pots and pans. In some ways, they're easier to clean than teflon. They're not cheap, but you can buy a basic set and add pieces later.

 

[helenabear]

I love our All-Clad (what Emerile uses on TV... not what he sells )... they have stainless steel outside and aluminum core so they heat better. Life time warranty and they are just so easy to clean... dishwasher safe And they are safe for the oven too (up to 500°).

I don't like non-stick... never lasts as long as stainless

 

[Mercy]

I purchased a set of the Cook Essentials hard anodized (sp?) from QVC. Very nice, I like them a lot, I bought them to go with my new kitchen!