Post # 1
Hi ladies, can’t decide what type of pots and pans to register for. There are SOO many kinds to choose from and I’m still cooking with my crappy college stuff.
What kinds are you registering for and what types have you heard are the best.
What have you heard bad things about?
Post # 3
I like non-stick stuff, because food won’t burn to the bottom of it. However, there are a few issues … like you have to use wooden spoons because metal spoons scrape the non-stick stuff off. Also, most non-stick stuff isn’t dishwasher safe, so check the label if that’s important to you. I hate washing things by hand!
Post # 4
Enamel on cast iron is my favorite – everyone knows Le Creuset but there are other brands out there. Cast iron heats evenly and the enamel minimizes sticking without the nasty non-stick chemicals. You still can’t use metal implements, but I like wood better anyway.
Post # 5
We have a lot of Calphalon stuff. It is really nice but you have to wash it all by hand and like it has been said before, you can’t use metal utensils on it or risk scratching the nonstick coating.
Post # 6
I prefer stainless steel/aluminum and cast iron. Cuisinart, Le Creuset, All Clad, and Culinary Institute of America all have great options, although Cuisinart is definitely the budget option of the bunch, and my college set – we’re definitely registering for something nicer!