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I have a wolf gang puck set that I LOVE I have had it for almost 6 years (wow that makes me feel really old!) and it is amazing!
we have calphalon pots and pans right now that i love. we're going to register for a new set of stainless and some ceramic pieces from le creuset, which i have always wanted but would never shell out the money for. just out of curiosity, why don't you want any non-stick pans? for certain things they aren't the best for but for others they definitely are, and they make cleaning SO much easier.
What's most important to me is weight (heavy) and what it's made of - stainless steel, copper, or cast iron/porcelain. I also will not buy anything with teflon or non-stick.
Brandwise, we have a mashup of single pieces we bought secondhand when we could afford them. My absolute favorite is a Copper Core All-Clad pan we bought in horrible condition and whipped into shape with Barkeeper's Friend. Le Creuset makes some really good pieces, and we have the normal stainless steel All-Clad that works well, too. I have also heard great things about CIA cookware.
We have All Clad stainless steel which I love. I'm with you on avoiding the non stick. BUT.. for things like omlettes, etc where teflon really is best, we have two frying pans from Calphalon which are great.
I can't think of what the set I have is called but I have 1 andonized skillet from Rachael Ray and a stainless steel skillet from Calphalon and like them both. I don't feel we need an entire set so I have a mix of things so I can pick and choose what I want to cook on.
@Moose1209: that's what i was going to suggest - teflon for cooking eggs is soo much better and easier IMO. i'e been using our non-stick set for almost everything lately because our stainless set died (it was a mishmash of pieces i'd been collecting since college) but i am really looking forward to having some new ones soon! it sounds like everyone is happy with their all clad?
If it was just me cooking the non-stick/teflon would have a longer life, but(to my understanding) as soon as it gets scratched the coating starts releasing toxins into the food while being cooked- which isn't something that sits too well with me.
We have a few smaller pans specifically for omlettes but they never last long, my partner is a bit of a brute in the kitchen, especially when it comes to the non-stick.
We have a set of cuisinart stainless steel, which have been GREAT and cost way less than all-clad or similar. They're heavy, sturdy, and heat evenly.
I also have a cast iron pan to replace the nonstick that I got rid of, and it has also been really good. It gets more seasoned over time, so that even cooking scrambled eggs isn't a problem now.
Finally, I have two Le Creuset pieces that I adore - I giant saute pan and a medium casserole.
I am super happy with all these pieces (I cook a LOT) and expect them to last a lifetime. If you can, it's worth investing in quailty pots and pans, because they really do last forever.
I was googling copper cores earlier & read a lot about their upkeep, and was wondering how 'bad' it was? Personally, I find a lot of stainless steel needs some elbow grease & weekly cleaning to be kept looking good.
Does anyone still use cast iron? It's what my mother swears by, but it's a bit heavy --not too bad, but noticeable compared to stainless.
@mightywombat
I was given my stainless set as a gift forever ago, and while they've held up OK until now, I have noticed quite a bit of wear and tear over the years -- which I why I want to do like you said, invest in a really good set, since I cook a lot as well & don't particularly want to be replacing another set in 5-6years.
@missmouse29: ah, yes, a "brute in the kitchen" might be a little too hard on nonstick. we just always use rubber/silicone spatulas when we use our nonstick pots and pans to avoid scratching them. we also have higher quality ones, i once had a cheap one from kmart and you could see the coating flaking off into your food, it was so gross.
we want to register for one good cast iron skillet. they're heavy and i don't think they're practical to have as your entire set, but for some things they are awesome.
I definitely still cook with cast iron - it gives a much better sear than stainless steel, IMO. But it is super heavy, unfortunately, and requires different care than other cookware.
@missmouse29: not bad, but they do require some elbow grease with heavy duty cooking. Never noticed this previously as we just got our dishwasher (yay!) but sometimes you to put a powder cleaner (Barkeeper's Friend is my favorite, World Market has it cheapest around here, but you can find it almost everywhere) on if you want it to stay shiny and perfectly clean.
My easiest cleaning trick for it? Throw some soap on it while it's still piping hot. Doing that, we only need to scrub it once a week or so, and we use it almost every day.
We have a hard-anodized set (it's Cooking with Calphalon from Kohls) and I absolutely love it.
@missmouse29: We do use cast iron sometimes. The only skillet my now-husband had was cast iron and we kept it, and we also have a grill pan and a dutch oven.
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For those of you with sweet culinary goodness (read: pots and pans that aren't junk-tastic like mine), what do you have?
We have (had) an okay set of 18/10 stainless steel cookware, but thanks to the unfortunate death of a kettle we've been boiling water for tea in pots, which works.. until someone *cough cough* forgets the darned thing on the element and boils all the water off, and ends up melting the bottoms of the pots basically (or entirely) off.
So now that I have to replace my cookware set (and kettle hahah), what's the best of the best? I'm not too keen on teflon or non-stick.