What brand/type of pots,pans, and knives do you use?

cast iron is the majority of pots, pans, skillets & roasters. (why would you want lodge to put a seasoning on their new CI?? I like creating my own)

i do have a set of revereware SS and a few SS stock pots.

stoneware for bread pans & cookie sheets.


Wonder if the poster with the thick bottomed pots would appreciate them more on a wood cook range ....

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I must have gotten a factory screw up when I bought my 1st pan from then less then a year ago. It had a spot in the middle where things stuck (annoying, but I could deal with it) but now it is pitted. I NEVER use any metal in it, only rubber and nylon, yet it is badly pitted and going to be tossed and replaced soon.

So you Calphalon pan fans, should I give the company a second try? I love the pan in many ways, just disgusted with the short life that this one had. Thankfully I bought it on sale, had I paid full price I would really be ----ed.

Lagostina and Paderno. got the lagostina set on sale half price. paderno, I have bought a couple pieces at a time. knives were my mothers.

Lets see, I have a cast iron dutch oven I found at the open dump when I lived in Michigan, a genuine Taiwan cast iron fry pan that my ex left behind when she moved out, fancy french made cast iron sauce pan with the ceramic coating and a chip out of it on one edge that I gave $2 for, two microwavable plastic sauce pans I gave quarter for, a non-descript little cheap stainless frypan I roast coffee in, and my Revereware dripolator. Oh, knives, have two "high carbon stainless" paring knives made in Brazil that I got for $1 each at a dollar day sale (they are actually pretty good knives) and an old cheap carbon steel butcher knife my ex left behind. Couple big fancy knives around someplace but wouldnt even know where to start looking and no real use for them. Probably more stuff hiding around in storage, but thats the stuff I actually use.

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$39 Maitre' Chef(SS) set from Strawbridges, now Macy's. Some Calphalon. The best knives I have used are Cutco from Olean New York. I keep them sharp on a Chef electric stone( Cutco will resharpen them, but we cannot bear to be without them), which does a great job on my Uncle Henry huntin knife.

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Born July 4, 1776

Died November 4, 2008

Suicide

We try to stick with the Maiden brand. Made in Kokomo, Made in Tiawan, Made in China, Made in occupied Japan.

I have 13 cast iron skillets....Griswold and Wagner and 2 dutch ovens .
A few years ago my mom gave me her entire set of Magnalite (Wagner) that she purchased in 1976. They are a little heavy but I enjoy cooking with them and I use them on a daily basis.
Plus they have a lot of sentimental value to me!

Mainly use Guardian Service, which are real heavy aluminum (I think) with heavy glass lids. Also use some Magnalite.

A set of stainless steel Farberware pots and pans which were my wife's mothers that go back to the '60's. 1 large cast iron skillet for fried chicken, 2 10'' nonstick pans, 2 12" nonstick pans. I look at the nonstick pans as being disposable and lasting only 4-5 years before replacing. I also never wash any of the nonstick or cast iron pans with soap. Hot water and a nylon scrubby only.

For knives we have a set of Cutco knives and they are great.

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