cookware

[bucketmouth64]

Any recommendations on cookware? Both stainless steel and non stick. I've read that hard anodized is best but can't be put in the dish washer. I've bought sets under $100.00 and not really happy with quality. Some have warped and some don't clean up well. I've looked at Calphalon, Kitchen Essentials, Faberware, all between $100-200. Are they all essentially the same quality? Have any other recommendations?

[pulsar_nx]

My folks have a brand called Volrath for as long as I can remember but I think they're quite spendy.

[stick]

I had some bond money that my grandma gave me when I was a kid, and she was a great Italian cook. I wanted to get something that she would have been proud of, and so I spent more than I ever thought I would on All-Clad stainless. I love the stuff. Very versatile and it looks great. I needed some cookware when we got a cabin, and I couldn't go too cheap after being used to my All-Clad. I got Emiril-Ware that is made by all-clad and really like it. It was about $200 for the set, and from what I understand the main difference is that the bottom is heavy and 3 layer clad (Stainless, copper, stainless) and the sides are just single layered stainless. I am very impressed with the value of the Emeril-ware.

[hoggs222]

My sister also has the all-clad and loves it. She bought me an all-clad pot for my birthday. It was around the size to cook a can of soup in and it was $90. I returned it and got a nice Wustof knife instead! I figure I've got some time before I need to invest a months salary into some pots & pans

[polarsusd81]

I really like the Calphalon pans. They work great for me and I do a lot of cooking. What type of stove do you have? I would say with gas, stainless is probably a better option. I have electric though so the hard ano aluminum is pretty good for me.

[bucketmouth64]

I have a gas stove. I didn't know it mattered what type of stove you had as to what type of cookware to use. Could you give me more insight Polar?

[Tom Linderholm]

Personally I am a big fan of All Clad. I have accumalated a pretty good selection over the years by going to TJ Maxx every few months and picking thru their selection. Usually can get one every time for half of what they would retail for. I prefer the limited collection but do have a few of the all stainless. Calphalon makes some nice stuff in my opion as well when it comes to the nonsticks.

[Big Julie]

I would recommend the versions that are both clad and stainless.

I would stay away from the non-stick because of toxicity issues.

It isn't talked about too much yet, but it is a real issue.

[IFallsRon]

Revere stainless has been a good performer. We're going on 18 years on a set that was a wedding gift and the pieces look about as good as when they were new.

[UncleKes]

I personally am going to get lots of criticism here, but in my estimation I think good old cast iron is the finest cook ware you can buy. It has been around for centuries and people are still cooking on and in it. There must be a reason why people keep cooking with it?

Once you get it properly seasoned and your pans have a decent amount of charing on the bottoms you have the finest heat transfer mechanism of any type of cookware. In fact it was the charing that appeared on the bottom of cast iron pans that gave them the idea for the anodized cookware. Anodizing simply puts a layer of carbon on the bottom of the pan. French chefs had been doing this for centuries simply by not cleaning the charing from the bottom of cast iron pans. The French realized centuries ago that this charing was simply carbon and aided in transferring the heat evenly across the pan. They just take a wet cloth and run across the bottom to clean the pan. Those who worry about this being unsanitary ought to remember that heat is the greatest

sterilizer in nature and the pan gets sterilized once it is on the fire.

Granted they are a bit heavy compared to other styles but then again they are built to last for a lifetime and you can cook with them over ANY type of stove or grill or campfire.

[Hotspotter]

 Originally Posted By: UncleKes

I personally am going to get lots of criticism here, but in my estimation I think good old cast iron is the finest cook ware you can buy. It has been around for centuries and people are still cooking on and in it. There must be a reason why people keep cooking with it?

Once you get it properly seasoned and your pans have a decent amount of charing on the bottoms you have the finest heat transfer mechanism of any type of cookware. In fact it was the charing that appeared on the bottom of cast iron pans that gave them the idea for the anodized cookware. Anodizing simply puts a layer of carbon on the bottom of the pan. French chefs had been doing this for centuries simply by not cleaning the charing from the bottom of cast iron pans. The French realized centuries ago that this charing was simply carbon and aided in transferring the heat evenly across the pan. They just take a wet cloth and run across the bottom to clean the pan. Those who worry about this being unsanitary ought to remember that heat is the greatest

sterilizer in nature and the pan gets sterilized once it is on the fire.

Granted they are a bit heavy compared to other styles but then again they are built to last for a lifetime and you can cook with them over ANY type of stove or grill or campfire.

Right on! I'm a huge Lodge cast-iron fan. Wouldn't trade my #10 inside Dutch Oven or the cast iron pan for nuthin'!

Joel

[fishing tech]

We have a set of Pampered Chef cookware, works great and cleans up easy.

[Windy City Walleye Hunter]

Calphalon all the way here, non-stick.

Windy

[crawdad]

If you mean the stoneware stuff, I agree. It gets seasoned like the cast iron ware, and those stoneware baking sheets are really great for baking your favorite freezer type foods. It gets them real crispy without extra calories.