I bought calphalon non stick from Kohls a couple of years ago and love them. I stack them in a cabinet with pull out drawers. I use cloth in between each one to keep them from scratching.
DH swears buy Cooks Essentials from QVC. They are non scratch and you can use metal utensils on them.
We keep them in a cabinet stacked. I have seen people use a towel bar screwed into the cabinet doors for the lids. You just set the lids on the bar. I would do it, but my doors are too narrow.
They are in a cabinet - on the bottom and on the pull out drawer - no cloths between them etc. The ones that have teflon coming off are ironically enough the ones that have nothing stacked in them - the smallest saucepan, smallest sautee pan, and my big 4 quart pot - wonder why that is. As for the lids I just have them off to the side etc.
I have a cabinet over my stove which houses the Revereware set that I bought when I first moved out on my own. And then on the shelf above that is all my Pampered Chef pots and pans...which seem to be growing, so I may need to get rid of the others and move some of these into the cabinet.
I nest them inside each other with the covers stacked and leaning agains the pots...but so they won't fall.
I have the tri-ply stainless steel Calphalon pots and pans - I don't have a pull out drawer, so I flip the lids upside down on their respective pots and then stack them by size, biggest on the bottom, obviously.
I have the tri-ply stainless steel Calphalon pots and pans - I don't have a pull out drawer, so I flip the lids upside down on their respective pots and then stack them by size, biggest on the bottom, obviously.
Exactly how I store mine. I have the BELGIQUE line from Macys and couldn't be happier with them. Have a few ALL CLAD pieces that were far costlier but I like the Belgique just as well.
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