What brand of cookware do you use?

[accomp]

I've thought about getting some new cookware for some time and was wondering what kinds people liked or didn't like. Do you like your cookware? Would you or would you not recommend the kind that you use? Thanks!

 

[Leota]

We use Calphalon professional - I highly recommend it. It is a heavy, anondized, cast aluminum alloy. It distributes heat very evenly & is tough as it comes. It's pricey, but in my opinion, worth every cent. The only thing is, you'll have to have a stainless steel pot/pan for acidic foods, which you should never cook in aluminum, anondized or not.
I am trained as a Chef (although I don't work in the business anymore) & cook alot, so quality cookware is very important to me.

 

[pumba]

I have had it for 32 years and would not want another type.....a few years ago my husband tried to buy me a new set...because my handles had sort of burnt off.....I have gas stoves....so we went shopping and I didnt' like any of the ones we looked at. So I called the company that made mine and they sent me the handles.....and when the handles didn't quite go on they sent me a new pot....so my set is still in one piece.....I love it still

 

[Gail T AGAIN]

I also have the calphalon professional pots and pans. I love them, they were pricey but I was going through my divorce and was mad about everything so I spluged, the best thing I ever did.

Leota, thanks for that tip about acidic foods in those pots. I didn't relaize that.

 

[helenabear]

I use All-Clad stainless steel set. I love them to death and see them lasting for many years!

 

[Barb]

Leftovers from my MIL. However, they are actually an old set of Duncan Hines cookware and they are wonderful. They cook well and clean up is always easy. With the exception of a missing handle, they look brand new.

 

[nuke]

I use calphalon also. I love it!

My mom has a set of stainless steel from when they were first married 44 years ago. They still look like brand new!

 

[newmousecateer]

I have had my Farberware stainless steel pots and pans for years. I like the fact that I don't have to worry about what I cook in them, and if I want to rarely stick a pot with food in it in the fridge, I don't have to worry.

 

[Pin Wizard]

I have stainless steel...Belgique from Burdines. Having been through the peeling of teflon in the past, I'm a stainless steel person for life! You can't beat it!!

 

[piratesmate]

DH insisted I buy a new set about three or four years ago. He was willing to spring for the Calphalon, but I didn't think I wanted to spend the extra $$. Instead, I got the Circulon. Price wasn't the only issue - I have a bad shoulder & wanted the lighter pots. I was afraid that I wouldn't be able to lift them by the time I was 60. I was very happy with the Circulon until about 6 months ago. In the middle of each pot/pan, the coating seems to be flaking. I'm very disappointed because these weren't cheap - just not as much as the Calphalon. I was very careful in handling them - only used olive oil, never used them on High only medium, used their scrubber, etc. (things they recommend) & let me tell you what a pain it is to boil water on medium!! It adds a lot of time to dinner prep!

Sorry, I'm annoyed about it. Bottom line - after reading the other responses I'd definitely spend the extra to get Calphalon!

Deb

 

[BedKnobbery2]

I have more cookware than anyone without a restaurant should have. Most of it is Le crueset -- enamel coated cast iron. Love it, love it, love it. Very pricey but very durable.

I have one Calphalon, and I like it...but not as much as Le Crueset.

I also have a stainless steel set of revere cookware. I like it for some things, but not for frying--heats too unevenly and burns things.

I have one no-name heavy teflon medium sized frypan that I always use for grilled sandwiches. I've had it for at least 12 years. I think my ex-husband gave it to me as a gift at some point. It's the perfect size/weight for grilled sandwiches.

 

[mskani]

Another Calphalon user. I'm ashamed to admit that they don't get that much use though. Just pasta and the occasional pot of chili. We also have a set of T-Fal.

 

[Kermit]

I use Faberware stainless steel. I just don't like nonstick cookware, and I'm able to cook lowfat quite easily without it. The only nonstick item I have is my griddle. I use it for pancakes and eggs. I also have a set of cast iron pans and use them from time-to-time.

My favorite things about my cookware is that I can put the pans and lids in the oven, so I can use less dishes to make a meal, and the lids are glass, so I can see my food cook.

 

[Buckalew]

I have a set of stainless steel by Cook's Essentials from QVC. I am not a gourmet cook but do so family cooking and love, love,love these pots and pans!

 

[Jeafl]

I have Calphalon Professional Non-stick and LOVE them. Everything cooks evenly, and they are a breeze to clean. Non-stick has come along way from the old Teflon!

 

[BethR]

I have had my Farberware Stainless Steel with Aluminum Clad Bottoms (the traditional oness) since I have been married - 21 years. And they do look like they are nearly new. My mother has had hers (Farberware Stainless Steel with Aluminum Clad Bottoms) for 44 years and they don't look much older than what I have.
I agree about the frying though. For frying I like to use coated pans. But they have to be replaced every so often.
My neighbor just bought new pans a few weeks ago. I could not believe it because she had just bought a new set 5 or 6 years before THAT! I had never heard of anyone buying cookwhare so often - but she buys the coated stuff.

 

[Goofball]

I'm with Buckalew on the cooks essentials from QVC!!! We have a set of stainless and a set of hard anodized, and we love them. Well, you know, as much as a bi-monthly cooker can love such a thing.

 

[Baboo]

I have a set of Lagostina Moonline (stainless steel with heavy aluminum bottoms) that I've had for 25 years and they still look like new. I also have a few pieces of Le Crueset that I like for some things.

 

[aprincessmom]

I have full sets of Calphalon and Revereware (copper bottom). I love my Calphalon but need the Reverware for tomato-based cooking (which I do a lot of). I also have a collection of cast iron skillets in a variety of sizes which I love because you can use them on top of the stove or in the oven. Nothing tastes like cornbread from a skillet!

 

[Mascara Snake]

Macy's Tools of the Trade, but I can't recommend them.