Pots & Pans

[doxdogy]

I have a set of Cook's Essential's from QVC and I love it. Have had it for about 5 years and it has help up well.

There's a real "tootie flootie" gourmet cooking board I frequent. These people are into cooking BIG time...many are professional chefs. They say if one doesn't want to spend the money for All Clad that the next best thing is the COOK'S ESSENTIAL'S from QVC. They find no fault with it whatsoever. I was shocked!

 

[pittsburghmarc]

I've cooked my entire life. I am managing partner of eight restaurants and am opening the ninth in Delray Beach, FL in December.

No doubt All-Clad is the best. Aluminum center for great heat conduction and stainless steal outer for durability. For me their is no substitute, but it is very expensive. But it is un-forgiving.

By that I mean if your cooking talents are not up to par, you may easily burn an egg or sauce.

I would recommend an All-Clad sautee pan for browning, braising and making pan sauces, but go inexpensive for your skillets. Most people use skillets for making eggs for breakfast and grilling sandwiches for lunch. No need to spend for All-Clad. Get a couple moderately priced, non-stick skillets. But remember, no metal utensils on those. No regular rubber spatulas either, make sure to by high-heat rubber spatulas.

 

[Magic Mom]

I use Belgique from Macy's and I love it.

 

[ilovepcot]

I use Belgique from Macy's and I love it.

That's surprisingly nice stuff! I have a set without the copper bottoms...read I shouldn't use copper with the glass top stove I have. Anyway, I'm cooking black beans and rice in one of the Belgique pans as I type.