Pots/Plans Advice

BethW · #21 10/30/10, 12:45 PM

All-Clad. Mine has worn like iron and it's wonderful to cook with. It's expensive but it's a one-time purchase.

Katey · #22 10/30/10, 01:06 PM

Tramontino gets good reviews, and is available at Walmart and Costco for reasonable prices. You might want to hit the library and read the reviews in Cook's Illustrated and Consumer Reports... sometimes what they evaluate products on are things that you won't care about. For example, does it matter to you if the handles are made out of a plastic that can't be put in the oven?

JWK · #23 10/30/10, 04:31 PM

Quote:

Originally Posted by LisaInN.Idaho

According to America's Test Kitchens, All-Clad is still the best though it is admittedly much pricier. I do have Vollrath cookie sheets, jelly roll pans, etc.and they are terrific.
I love ATK because they are so good at finding that the cheaper option is quite often much better than the spendier ones. However, in All-Clad's case...they still come out on top in every test.
FWIW, Cuisinart seems to come in a close second. Tramontina was tested but it was farther down the list because they are a bit top-heavy.

Yes, Cook's Illustrated has always considered All-Clad to be the best. They have their reasons for thinking this and they are valid ones. I have my reasons for thinking they are not the best and they are valid ones. It's a matter of priorities. That's why research is important. As Katy stated, it's important to know WHY Cook's Illustrated thinks it's the best.

It's also important to really know yourself and how you cook. For example, I'm about to get a 12" stainless frying pan. Rather than getting some sort of tri-ply (which would be the most versatile), I'm going for a quality pan with some sort of heavy aluminum disk on the bottom. This is because I'm going for a more specific use and that type of pan fits that use better than any tri-ply (except for true copper pans with stainless lining - forget it! $$$).

The point is, sometimes there is no "best". No type of pot or pan will do everything the best. Not one. However, there is garbage cookware and plenty of it. Do your research and have fun cooking.

Ravenlost · #24 10/30/10, 04:43 PM

I love my Revere Ware.

SRSLADE · #25 10/30/10, 04:48 PM

lustre craft

timfromohio · #26 10/30/10, 04:48 PM

Hey everyone - this post is an example of why I love this forum - lots of great information! Thanks for all of the input. My wife and I will check out the brands suggested.

I think we've gone through three skillet sized pans in about 10 years - the pan we use the most. At this point, I'd rather buy a really good set of pots/pans, non-coated, SS, and be done with it.

Haven · #27 10/30/10, 05:09 PM

If you have a TJ Maxx store near you, they usually have discounted higher end cookware in their kitchen dept.

I would buy anything that isn't made in China, India etc. I worry about all of the contaminated metals pouring out of those places...Plus, I dont think it is possible to find anything of true quality manufactured there, regardless of what the label and pricetag says ...

shellmar · #28 10/30/10, 05:27 PM

I don't think I saw it listed above...I really like my set of calphalon stainless steel that I purchased last year from Amazon.

I would have loved to get the ALL-Clad as that is made in America, but wow! the price was just too much.

Limon · #29 10/30/10, 05:33 PM

If you live near a decent sized city, check out restaurant supply houses in your area. Some of them have good deals on equipment from closed out restaurants.

beaglebiz · #30 10/30/10, 06:14 PM

I have been collecting pre 1960 revereware for years. I love the stuff

Lyra · #31 10/30/10, 06:24 PM

Pots and no limit for the cost - Le Creuset.

dave_p · #32 10/30/10, 06:40 PM

Whatever set you choose, here is some good advice as to what to do then........

dvp

calliemoonbeam · #33 10/30/10, 08:43 PM

I have older Revereware, but have actually had a couple of pans crack around the upper rim. I had thought about trying to pick up some more old stock from eBay (the newer stuff isn't nearly as good as the old stuff), but I was needing a large stock pot and while shopping for one came across the Tramontina brand.

I didn't want to buy a whole set in case I didn't like them, so just bought the stock pot and then later a 3-quart steamer/double boiler combo. They're 18/10 tri-ply stainless steel with glass lids with a vent hole. The handles are part stainless and part silicone. They are very heavy and perfectly flat on bottom. When researching them on line before buying, I found many reviews that said they were comparable to All Clad, and half the cost or less.

I just love them and plan to buy more. They cook evenly and clean up easily, and they look very nice. Just my two cents.

mduncn52 · #34 10/31/10, 02:18 AM

Calphalon's all clad. Forget about Teflon, buy hard anodized aluminum. Bed, Bath &beyond sells a 2 skillet set for about $55.00. Nothing sticks, nothing to wear out because the anodization goes all the way through the pan. I can't remember now which is harder diamonds or hard anodized aluninum

JWK · #35 10/31/10, 06:43 AM

Quote:

Originally Posted by mduncn52

Calphalon's all clad. Forget about Teflon, buy hard anodized aluminum. Bed, Bath &beyond sells a 2 skillet set for about $55.00. Nothing sticks, nothing to wear out because the anodization goes all the way through the pan. I can't remember now which is harder diamonds or hard anodized aluninum

You have misunderstood or have been misinformed. It is a surface coating put on by the process of electrolysis. It is harder than the aluminum base, but not anywhere close to diamonds. It is not even as hard as steel, despite what some marketing jibbersish might want to tell us.

Having said that, anodized cookware can be excellent. It can also be cheap garbage. Thickness of the aluminum base and thickness of the anodized surface are critical here. The downside is that you have to use plastic or wooden utensils. Metal cooking tools will scratch that anodized surface right off, despite what marketing jibbersish might say (again).

Jolly · #36 10/31/10, 10:27 AM

The wife has the Cuisinart tri-ply.

She loves 'em...

Vickie44 · #37 11/01/10, 04:23 PM

Another Revere Wear copper bottom fan here. Le Creuset is good also.

derm · #38 11/01/10, 07:01 PM

If it does not have to be stainless steel, I would get Le Creuset pans. They will outlive your grandchildren if cared for. Otherwise, if you have a restaurant supply company, I do like Vollrath. Tramontina pans are good, but I have seen some of mine show pitting through the heavy use I give mine. All clad have a good rep, but most of my pan shopping is at the restaurant supply and they do not carry them.

Laura Zone 10 · #39 11/02/10, 06:33 AM

Quote:

Originally Posted by Katey

Tramontino gets good reviews, and is available at Walmart and Costco for reasonable prices. You might want to hit the library and read the reviews in Cook's Illustrated and Consumer Reports... sometimes what they evaluate products on are things that you won't care about. For example, does it matter to you if the handles are made out of a plastic that can't be put in the oven?

I second this!!
Based upon the review I read in Cooks Illustrated, I went to Walmart and WALA.....the spaghetti pot was on CLEARANCE so I bought it.
Amazing good stuff.

All clad is the way to go.
Stainless steal.
NO alumnium (it leaches into your food)
NO teflon (high heat releases posionious gas)

I love love love my all clad stainless!!

timfromohio · #40 11/02/10, 06:47 AM

Thanks for the continued posts. I really like the way the Le Creuset look, but am looking for stainless steel.