Calling all cooks - I need to buy new pots and pans

[PA Girl]

I am looking for opinions on pots and pans from all you producers of food porn. (or anyone else that likes their set)

I am currently shopping for a new set and am overwhelmed.

I know I definately do not want non-stick. After 15 years, Hubs still refuses NOT to use metal on our non-stick pans.

We are on at least our 3rd set of non-stick cookwear with the more used pieces being replaced at least once a year.

Our current Calaphalon set is trashed and I am considering the plain stainless steel All Clad as I like the fact it is made in the USA/Pennsylvania (for the most part) and that it can go in the dishwasher. I handwash but Hubs will rush to put pans in the dish washers when I am not looking.

ETA - we have a flat glass cooktop, if that makes a difference.

Who has what and why do you like or dislike the product?

[waterguy]

I love my alclad coppers and they look grat hanging over the island

[mbw1024]

I don'tbuy sets any more. I buy the pieces I like and use. I have a mix of Calaphalon and All Clad and I don't put any of them in the dish washer. I have a gas stove.

[PA Girl]

I thought maybe I would start with a small set with just the basics I would use all the time and then fill in as needed. I see some of the sets come with silly things that I would never use.

Copper is exactly what Hubs would pick, and then complain that I wasn't keeping it shiny! He has fond memories of a high school friend whose mother is an insanely great cook and had a kitchen full of real copper pots that they used for everyday cooking, something quite exotic in our PA Dutch area.

[Poohwear]

For me, all these new pans are nice looking but nothing can beat my Farberware...I got it for my wedding shower 35 years ago and am still using it today and it looks the same! Easy to clean even burnt on food, I stocked my STT condo with it as well.

[Chickadee]

We have the traditional All Clad and couldn't be happier. Most of the pieces are from when we got married 13 years ago and are still going strong (including the non-stick, but we're diligent about not using metal). Never put them in the dishwasher.

We used to have a flat top electric too and these worked fine as long as you're used to not getting the heat up too high too fast. The pans hold the heat well and take a long time to cool down if you over do the heat.

If you're a member of America's Test Kitchen / Cooks Illustrated, you can check out their equipment reviews for more input.

[Poohwear]

I know everyone is going for the newest cookware but nothing can beat my Farberware set...I got it for my wedding shower 35 years ago and it looks the same today...I have added pieces over the years like a stockpot and I even put a whole set into my STT condo.

[liamsaunt]

I have a mix of different stuff. I probably use my le crueset the most. Their dutch ovens are great for soups and stews. Another pan I really like from them is the 5-quart enameled buffet casserole. It's a round pan with sloped sides and a lid. I use it for roasting and frying chicken, making risotto...stuff like that. I also have some of their saucepans in various sizes. I like how the cast iron holds the heat. The only disadvantage to these pots is that they are very heavy.

[Kentuckygirl]

I have All-Clad pots and pans and I love them. It cooks evenly and cleans up great. I occasionally use Bar Keepers Friend to clean them and they look like new.

[mbw1024]

I don't know if I ever saw the Le Crueset buffet casserole. I need to check that out.
I noticed Giada does her risotto in Le Crueset but it looks like a pnn that is called the braising pan. Also has a lid.

[IslandAddict]

My wife is a private chef, she uses nothing but All Clad. Stainless, copper, they are all great quality and will last forever. They go in the dishwasher all the time and still look great.

[jayseadee]

I have a mix also. Mostly Calphalon which I like, don't love. The stockpots are a bit "rocky" on the flat oven top. The sauce and fry pans do well.

My favorite is an enamel covered cast iron dutch oven (Rachel Ray). Like Liamsaunt says, it is great for soups and stews. I also fry meatballs and make gravy (aka spaghetti sauce) with it. But it is extremely heavy; not sure I've ever tried to lift it when it was full.

[Eric in NJ]

We are cookers and really have a mix and match set. Most are old Paul Revere copperware along with an All Clad a few cast iron skillets, an enamel dutch oven and a iron wok. I'll be honest and state the All Clad pot we have (I bought it for 5 bucks at a yard sale) is my fave. If you want to get a few non stick, what we do is go to a good resturant supply store and get them there. They are allot cheaper and when they go you get a new one. We have had our 10" fry pan for 3 years and it still looks like new. We have a 36" 6 burner gas cooktop.

[nothintolose]

PA Girl - I went through this dilemna recently (Christmas) and am still trying to make a total decision on what I like best.

I just started cooking and fell in love with it in June and have gone so far as to take cooking classes and all where this was discussed as well. Before when we cooked, it was T-Fal.

I can tell you that I LOVE my Le Creuset dutch oven (thanks Mary Beth and Liamsaunt for suggesting it) for soups, gumbo, meatballs and meatsauce, and other such things.

I have a Caphalon pan that has the raised grill things on it and is non-stick, and I like it for that purpose when I don't feel like using the BBQ pit.

I ended up deciding to get your basic Kenmore stainless with copper from Sears to make sure I like stainless after using non-stick for so long. To be honest, I am not sure I do. I was thinking of adding with Le Creuset. The only thing I have to laugh about Le Creuset is that when I am my grandmother's age, I won't be able to pick that stuff up

Good luck in your choice and let us know what you decide.

I can tell you that this set works well and I don't feel like I am missing out on anything just yet...maybe when I can cook as well as the others here, it might be a different story.

nothintolose

[Poohwear]

OK, I am your Grandmothers age (maybe). Seriously I am 61 and when my La Crueset Dutch Oven is full of stew or whatever, I CANNOT lift the damn thing out of the oven. It is no joke, I love the piece and use it a lot on top of the stove but it is too heavy to lift up from inside. My son gave the piece to me as a gift since I was dying for it (it's red!) and I love it but a whole set....NO WAY!