New pots and pans

I get why people get pots and pans made from other metals - even cooking and all.

But realistically, I have a lot bigger problems with my cooking than even heating.

Unless you cook well enough for it to truly matter, I doubt your selection makes as big a difference as cost, cleaning, and overall ease of use.

Yes. And All-Clad is not made in China, unlike Calphalon. The thing with Calphalon utensils such as tongs, graters, etc, is that their handles are made of some shitty rubber/plastic mix which will eventually start to melt if washed in a dishwasher.

You don't need to lay out the ridiculous money for All-Clad. Buy Tramontina, check the reviews and the tests against All-Clad.

I am actually thinking of buying Cooks', which is cheaper than All-Clad and gets great reviews.

I like my All-Clad skillets and saucepans. I use AC for everything except eggs and fish, which I cook in non-stick by T-Fal. I don't know Cooks'.

If you want to talk to the truly obsessed, go to Chowhound's cookware discussion section.

"When you buy the very best, you only wince once." ---- for me it's All Clad all the way.

Kitchen bottoms are the worst.

You know, OP, I've spent a lot of money on All Clad, and I've wondered if it was worth it. If Chefs at JC Penney is what R4 is talking about, I might be convinced to try if if I had it to do over again. It's just $129 for ten pieces of tri-ply cookware, which is about what you'd pay for one of the less expensive All-Clad pieces.

Here's a set of Cooks for $60.

Checking Chowhound is a good idea. They know their cookware shit.

Le Creuset is THE VERY BEST YOU CAN BUY! Versatile, dishwasher safe and you can use metal utensils without issue. They are costly however.

I've used Le Creuset a lot, R12, and I don't like their frying pans or saucepans as much as tri-ply like All-Clad.

Jesus H. Who the fuck spends $850.00 on a pot and pan set.

And, because I am very broke...IKEA 365+ stainless, which I love. Well made, holds up well.

Who the fuck needs to buy "THE VERY BEST YOU CAN BUY!" when they're expensive, unless they're master chefs?

I never understand why Dataloungers are so obsessed with always having "THE VERY BEST" and most expensive things. Life is not a competition.

If you can afford to, one should always have the best.

Ok they are expensive but having Teflon flaking off or metal from using metallic utensils I am will to pay a bit more. Not to mention you don't have to hand wash le creuset are highly versatile and last a lifetime.

Hit the shopping channel websites. Both HSN and EVine Live have high quality stuff at good prices. I've had a set of Wolfgang Puck stainless that is over 10 years old. Word of warning though - you shouldn't put stainless in the dishwasher either. It gets pitted. If properly seasoned it cleans easier than you'd think.

[quote] If you can afford to, one should always have the best.

Thank you for sharing, Mr. Trump, but I don't think everyone shares your values.

I think you only need 1 non-stick skillet for omelets and such. But fond does not develop in non-stick pan. For other frying, you need aluminum or stainless coated.

Costco/Kirkland sets got raves a few years back, but not sure if what they are carrying now is the same.

QVC non stick

Tri-ply stainless is the best (like All-Clad.) I have the Tramontina knockoffs, and they're find. Also have some Le Creuset pieces, but I'd never put them in the dishwasher-- they have exposed cast iron rims. (I also have some Tramontina, Martha Stewart and JCPenney Le Creuset knockoffs.)

find=fine

I like my Cuisinart pots and pans just fine. I have a big Tramontina pot I use for stews, and it scorches too easily. I'd replace it except pots that size are expen $ive.

I have both Calphalon and Le Creuset. I prefer the Le Creuset but, my God, they are heavy. I'm not a weak guy, but trying to use a spatula to scrape the bottom into a serving bowl is impossible without help.

[quote]Life is not a competition.

You've been sadly misinformed on this matter, dear.

Around Christmas last year I bought a set of Cuisinart ceramic non-stick pans, I am not happy with them. Although I only use wooden or plastic utensils, they are full of scratches and nicks with some small chunks of the ceramic coating gone. Total waste of money.

Last year I also bought a Tramontina cast-iron dutch oven at Sam's club and I love it! So today while I was there, I saw this Tramontina set on clearance for $25 so I thought I would give it a try. I have heard good things about Tramontina so I hope these work out, if I like them I will buy a full set as they are relatively inexpensive.

I don’t understand a word of this thread.

i needed an everyday fry pan too. I am going with cast iron. I like the performance and they are easy to clean.

I hate non stick (toxic). Ceramics fry pans are a BITCH to use and clean. I do have stainless steal and copper fry pans too, but I do not want to destroy them. They are EXPENSIVE.

The thing about the super-expensive stuff is that you don't need much of it. A Le Creuset Dutch oven is extremely versatile, Add a good saucepan, a good skillet, and you're good to go. I've never been fond of those large sets -odd-sized pans and "tools" you'll never use. Look at the pots, pans, and baking dishes that you use all the time -Those are the pieces that are worth upgrading.

Buy Calphalon (or any brand) stainless steel if you want to use metal utensils otherwise use only nylon utensils for nonstick as recommended

My Tramontina stainless steel was looking rough after about ten years of use but my parents were downsizing and I got all their Revereware. I replaced some handles, but the stuff is still in wonderful condition. I have a few Capholan nonstick pans, a small wok and some enamelware for canning/ making soups.

Le Creuset is expensive, rediculously heavy, and not worth the hype. The one piece I had went to a friend. My cast iron Dutch oven is ancient, but works like a charm.

My Calphalon--the original restaurant stuff--is too damn heavy. I hate it. Le Creuset is good for dutch ovens, lasagna pans and casseroles--not everyday cooking, It will chip and you can send it back and get it replaced under the lifetime warrantee but who wants to do that? You need a nonstick pan for omelets. A seasoned blue steel pan for crepes. A stock pot for pasta and soup. A cast iron ridged pan for grilling. Get whatever you want for the saucepans, saute pan and frying pans. Yes, you do need that much.

Yeah, people get really defensive about their Le Creuset and Staub. I've never had either, but isn't it enameled cast iron? If so, you could get plain cast iron to save money.

I had my mom's Revereware for a long, long time. They served me well, but the large pot never really sat squarely on my coil burner.

I now use T-Fal. I don't blast the heat on it. It's lightweight and saves my hands and wrists from too much stress.

Well, OP can give us a report on what they purchased and how the pots and pans have worked out for them, seeing as this thread is from 2015.

So ... I shouldn't be getting my kitchen stuff at Dollar Tree™?

Consuela! It’s for you. Bring Cook.