Decent cookware, any thoughts?

Not technically cookware, but Bosch stove tops aren't what they used to be. Flimsy temperature knobs difficult to clean the glass properly.

Cuisinart, Lagostina and Le Creuset.

I've been using the t-fal 8 and 10 inch frying pans for about a year now and each have nicely kept their non-stick quality.

My next stove will be induction.

All Clad copper core stainless for pots and pan. In addition get a couple of Swiss Diamond nom stick pans for eggs and other cooking that sticks to metals.

And I don’t give a shit about people who say brands are all the same. They’re not. I burned - literally- through several sets of kitchenware before I ended up with the All Clad/Swiss Diamond combo.

All-Clad looks pretty nice but, the price! Good lord!

What makes them so amazing that they can charge almost $1k for a 10-piece set?

I miss Revereware. Can’t use nonstick. The chemicals.

What happened to Revereware?

R6, you only buy it once. Lasts forever. Heat distributes evenly over the surface. Can be polished to a high shine after years of use.

I like T-Fal for non stick skillets. They aren't too expensive, and they last for a few years, with good care. I don't feel bad if I have to replace a skillet, for the price. I like Le Creuset and Staub for cast iron. Lodge is good, too.. for less money. I use my trusty aluminum Farberware pots, that I've had for 35 years. Back then, it was still made in the USA.

Oh btw, I tried this before I ordered the T-fal. This cost more and lasted only about six months before I threw it out.

All-Clad.

I’d always had Calphalon, and then my sister gave me her set of All-Clad (she was upgrading to some limited edition set of All-Clad). My husband had to drive an hour to go pick it up. Originally I declined because I had a nice collection of Calphalon, but she INSISTED. It was totally worth it.

I LOVE cooking with it. Nothing sticks and they cook evenly and they clean up like a dream. A little Barkeeper’s friend and they look brand new although they’re a decade old at least.

Cannot praise it highly enough. I also have some LeCreuset and I’m not impressed.

Marshall’s and TJ Maxx have it discounted.

Amazon Basics has a cookware line now, too. Several of them. And they even have a Le Creuset knockoff brand. The reviews on them are so-so.

Madeincookware.com. Top quality, made in the US. They sell directly via their website. The non-stick pan I got is solid and beautifully made.

I have Calphalon - not a fan of their non-stick ones though. Here's a good read:

Anything stainless steel sucks.

Mostly Cuisinart stainless steel that I've picked up at T.J. Maxx or similar. I have Farberware Millennium stainless steel all-purpose pan that I use as a saute pan. No problems with scorching, sticking or burning. I have large Tramontina stainless steel pot that I use for pot roasts and stews. That sucker does scorch too easily. It's just expensive to replace a pot that size.

I’ve used all clad for years and it’s always worked perfectly. It’s just easier to cook without hotspots that can burn your food.

I had a Calphalon non stick pan that wore out after ten years. I bought a T-fal based on America’s Test Kitchen review, but I could not get the top edge clean. The pan always looked dirty. Then I tried a Cuisunart non stick and gave up on that as it was my eggs would sometimes stick. So now I’m back to Calphalon and love the non stick pan.

And of course the whole time I’m screwing around with the non stick, my All Clad has worked perfectly. I wish I didn’t hate their non stick pans.

Well, I'm pathetic, but I know it, so you don't have to tell me. I still use the Revere Ware that my parents bought back in the 50s (I think: I don't remember any other cookware in our house). And cast iron pans that came down from my grandparents, that have to be more than 100 years old. Non-stick skillets don't last that long: I just buy new ones every few years from Home Goods. You can buy old sets of Revere Ware on eBay, and all sorts of cast iron cookware on eBay or at antique malls.

I use my parents old Revere Ware too. My older brothers are married and my sisters-in-law wanted new cookware so I, the gay brother, scooped up the parents' old stuff when we sold the house after they died.

In fact, most of my kitchen items came from my parent's house. Plates, flatware, glasses, utensils, bowls, etc. Saved me a buncha money.

Does Revere Ware work with induction?

I’ll own up to putting my Calphalon nonstick on the dishwasher against strong caution. Actually it held up pretty well except for some cosmetic dulling. But - I had to get a new dishwasher and now all the finishes are coming off the pans. I hate washing by hand so I’m not sure what to get next.

Love Revere Ware. That’s not pathetic, r19. If it’s still good use it. Better than taking up space in a landfill. And old stuff is made well.

I regret throwing some of mine out. Hard to find good cookware, and it’s expensive!

R19 and R20 same. And in addition to cast iron, I have my grandmother's Le Crueset Dutch oven which is almost 100 years old and in very good condition.

Revere Ware and cast iron. I grew up beating on them and I allowed nephews and nieces to beat upon them. Now I use them for cooking and re-enacting Steve Martin's Oklahoma dance in "Dirty Rotten Scoundrels".

Tri-clad stainless steel and enamel coated cast iron

Save up for this cookware; it's expensive but worth it in the long run.

Also, the trick for eggs not sticking when cooking in 'nonstick' cookware, butter. Use a tab of butter; do not use margarine or any oils (olive, saffron, peanut, vegetable, etc.)

I use a combination of Le Creuset enameled cast iron (dutch ovens, brasier, and omelette pan,) Chantal Copper fusion - enameled steel with a copper core (stock pot, skillets and sautee pans, sauce pans) and Lodge cast iron frying pans - for when I need to sear, or cook in a dry pan. This is basically a couple of skillets and a griddle that I primarily use for making tortillas and pitas.

Well, I was afraid of being accused of being an insame old man, but at this point, I really would recommend buying some vintage Revere Ware, and some cast iron cookware.

Revere Ware is stainless steel, but you just need to use some kind of fat when frying things. I don't fry many things, since I tend to use cast iron for those things. I just use stuff that works, and I was first cooking in my parents' Revere Ware back when I was 12. (I was born in 1961, and can't do math).

R19

Le Creuset and All-Clad

The older cookware, and stuff in general, was much better made than today. If you inherit a nice vintage set from the 50s through the 70s, it would be USA made versus China. The fact that the cookware is still being used and handed down is proof.

FWIW, Nordtrom has a 4-qt casserole pot for $144 in its anniversary sale.

The Revere Ware and cast iron combination is an excellent and extremely cost effective way to go. Revere Ware is everywhere. You can almost always find at least one skillet on any trip to Goodwill. Why pay more? Do look for the older pieces, though. The steel is thicker. Don't be swayed by the copper bottoms on some of the Revere Ware. It is useless. Those are stainless steel pans with a copper facade, not copper pans with a steel lining. They cook like the plain steel pans, but require polishing.

But, dear OP, if you must pay unnecessarily for these kitchen basics, then by all means buy the very good stuff. See the link below. That shit is HEAVEN.

If you have no use for the items linked below, then Revere Ware is plenty good enough for all your needs and you will never have to replace it.

Isn't Revere Ware thin? I remember my aunt having some, like 50 years ago, and thinking it wasn't that thick.

Who’s frying things without some kind of fat? How... who are you people?

The secret to frying eggs is to use butter? Is that like “the secret to boiling pasta is to use water”?

Calphalon tri-ply stainless. Nothing better. We bought it in Bloomingdale’s and yeah, the set was expensive but it was on sale. I think it cost $400 instead of $500. I like it so much That I always check the housewares section in Marshall’s and TJ Maxx when I’m in one looking for something else because they often have single pieces for a lot less.

I would never cook with non-stick cookware. Fluorocarbons are not your friends.

This is the 4-quart All-Clad casserole r30 mentioned. Good price, very useful piece. I use my 4-quart saute pan for most things, and often wish I had this piece to make something else, and my 3-quart saucepan is too small and my 6-quart Dutch oven (LC calls it a "stockpot") is too large.

Maybe I'll buy one today.

Point of clarification: someone said All-Clad (and other stainless) cleans up like new with Barkeeper's Friend. That's true to an extent. It gets nice and shiny again, but stainless scratches. You don't notice, or think about, it after a while, but you can't really call it "like new."

If I didn't already have all the cookware I need, I would seriously consider "made in."

I have a lot of All Clad pans, bought at least 60% off retail at Marshall’s and TJ Maxx. Only once, I paid retail for a d5 All Clad 4 qt saucepan....and then saw the exact same pan for sale at Marshall’s a month later for 60% off what I paid for it retail. I felt like a sucker. I only need a 2 qt saucier to complete my kitchen and then I’m done with haunting Marshall’s forever.

Check out the America’s Test Kitchen ratings and buy the “best buy”. I’ve been happy with their recommendations.

[quote] I only need a 2 qt saucier to complete my kitchen and then I’m done with haunting Marshall’s forever.

Have you bought anything from cookwarenmore.com? I can't tell the difference between what I've bought from them and first quality stuff. They have a 2 qt saucier for $124.40.

R38 I saw a All Clad 2 qt saucier with a bonus whisk at Marshall’s for $70....this surprisingly quick Asian frau beat me to it by seconds.

Thanks your recommendation, but this saucier quest is one if the reasons I keep in living.

R1, I got the Bosch oven/stove last year and it's fantastic - looks and performance

Somebody tell me about CAST IRON.

Everyone says it's the best, but I don't want a dirty sticky messy cast iron pan around (you can't wash it with soap). Does Kosher salt get all the crud off? Is that safe? They say you should wipe it out and clean while it's hot while dinner is getting cold.

R41, I have my grandmother's cast iron pans and use them all the time. I clean them with a little bit of Dawn (when I feel like it, not immediately after using, plus the pan stays hot for a while). I don't know how that old wives tale about not washing them with soap came about but that is disgusting and unhygienic. Wash with a little soap and dry immediately and thoroughly. Then rub a little vegetable oil on the cooking surface and sides. That is it. My pans are about 80 years old.

Thanks, R42. This is the only instructions I've seen that says it's okay to use soap, but the other stuff looks like a pain.

R41/43 get a preseasoned Lodge frying pan. Then just wash, dry and rub in a little vegetable oil. I have never had to reseason my pans.

After years of much more expensive cookware I got the T-Fal 12 inch non stick fry pan, the one with the red dot in the middle. Best non stick pan I've ever had. 25 bucks at Amazon. I don't use my expensive ones anymore. It's my go to for everything pan.

Lagostina Professional and Lagostina Chef Clad 5.

Lagostina Chef Clad 5 for my Miele Induction at home.

Lagostina Professional in the the Florida condo.

[quote] I have never had to reseason my pans.

That's barbaric.

Saucepans in summer, crepe pans in fall, when winter's upon us, there's food for us all

I like All Clad too and bought it based on the rec from the cookware dept head at Bed Bath Beyond..

The thing about cookware is sort of like towels. Both are not crazy expensive and I buy both with the intention of replacing them a lot sooner than I do. But I hang on to both longer than planned and it's fine.

I'm venturing into the All Pot. Gonna get one for my birthday next week.

I’m surprised I’m not hearing more here about Cuisinart pans. Mine are about 8 years old and have been GREAT, they were on par with Allclad at the time. Agree on Tfal with red dot, cheap and works, gears VERY evenly.

Cast iron. No chemicals in my food, just healthy iron. I’m more conscious about what gets thrown into the landfills, and try to not add to them on whims and fads.

All Clad also, but I actually prefer my Mauviel, Lagostina, Frisch, sometimes Le Creuset. For my rental prop I provide IKEA, which lasts forever and is basically just fine.

le creuset is nice, bur you d better pump iron in order to be able to lift it with ease as the years roll by. However as far as day to day practicality, I cook rice a lot and need a stick free pot with a glass lid, dishwasher safe, so I use cheaper stuff and the le creuset is basically for show............

There is one brand of stainless steel cookware that is made in the U.S.A. Except for Lodge's bare cast iron, I believe this is the only line of cookware made in America.

All-Clad is made in southwestern PA. If you're willing to venture into flyover land here, they have a large factory seconds sale twice per year, once in summer, and once usually in early December. I've picked up a few pieces there over the years, but you have to show up and get in line very early.

R53, see R14 / R36.

R55, you are a pedant.

All-Clad also has online seconds sales. I looked for some old emails, but I couldn't find one.

I have Calphalon that is made in Toledo, OH R53.

Farberware is ok, but make sure you take good care of the knives.

My sister inherited some Revere Ware pans from my grandmother, who bought top of the line stuff in her day and they still hold up. I agree that it's amazing how well RW last compared to the cheap junk out there now. I used to buy Calphalon, but at some point their quality took a nose dive.

Now I buy All Clad pans, which you can get on sale at Williams Sonoma or Sur La Table - I usually find odd sized pans at TJ Maxx. I'm pretty cheap, but I've definitely come around to the importance of having reasonably nice pans - you don't even need a lot - just a couple of very functional pieces.

This is my favorite pan I use it to cook everything I bought it years ago and it still looks new.

I have a few All Clad (mostly bought because we put an induction stove in the house we no longer own), and a complete set of Magnalite Professional we bought at an outlet ($$$), and I still think that the expensive stuff is not necessarily any better than the Farberware set I bought in my twenties for my first apartment and used for over 20 years.

I needed some large stockpots - who needs 5 star stock pots? - and just went out and bought two Farberware. They're great.