Post # 1
We are in need of a new set of pots and pans. Right now I have a Kitchenaid non-stick set. The non-stick is starting to come off and they’re just a cheap set…
I want to get a new GOOD set but I dont know where to start. Should I get non-stick again? Or not?
I heard Lagostina regular (NOT non-stick) pots are really good… yay or nah?
Post # 3
We love All-Clad, but I’ve heard that you can get similar performance for less cost with Calphalon or Cuisinart tri-ply/multiclad. I would definitely ditch the non-stick and switch to stainless. There’s a little bit of a learning curve when you switch over (you don’t need to turn the stove up nearly as hot, you want to make sure the pan is hot before you put anything in or else it will stick a lot, etc), but I like the stainless a lot more. We keep one non-stick pan on hand for things like eggs which are near impossible to cook in stainless.
Post # 4
@Sunshine23: Well, it depends on how much you want to spend.
We have this glorious non-stick 12″ skillet that we cook with 3-4 times a week–not exaggerating. We’ve had it for about 4 years and it’s just now starting to show signs of wear. It’s by Cuisinart (and from TJMaxx) so it is totally affordable. I hand-wash it.
Now, if you’re looking to be a bit more spendy, one of my BFFs has a full set of All-Clad non-stick that belonged to her boyfriend’s father for over 10 years. They’ve got it now and it’s STILL amazing. They are, obviously, way more expensive.
We’ve registered for a bunch of Calphalon non-stick cookware, which isn’t cheap, but isn’t quite as expensive as All-Clad.
Post # 5
- Wedding: November 2013 - St. Augustine Beach, FL
@Sunshine23: Anodized sets are nicer than standard non-stick. I love my Kitchen Aid ones but a lot of my friends have Calphalon sets.
I stay away from pans that don’t have non-stick because while I am a decent cook, when I had aluminum pans I burned stuff quite often and the pans were a pain to clean. However, aluminum pans are necessary for certain types of sauces and cooking styles because they are needed to properly brown meat and then you can actually deglaze the pan to make sauces.
I guess it depends on your style of cooking and how much you’re willing to spend on a set. Definitely do it ASAP if your non-stick coating is peeling off into your food; that is a health hazard!
Post # 6
@cmbr: I can vouch for the Cuisinart multiclad pans. We have a couple of Cuisinart MCP pans and they are wonderful. Very solid feeling and easy to work with. The price is very reasonable too.
We got a Cuisinart Chef’s Classic pot recently, which I think is a step down from their multiclad stuff, but it’s also very nice. The Chef’s Classic pot doesn’t seem as heavy and I don’t like the handles as much as the multiclad pans, but they are still great for the money and they hold up nicely.
Post # 7
@Sunshine23: We have Anolon non-stick. They are amazing. They heat up very fast and stay hot for a long time. Non-stick was a must for us, I like easy clean ups.
Post # 8
All Clad. I also have pieces of Cuisinart and Calphalon. The latter are good, but AC is even better in terms of evenness of performance IMO. Also, All Clad has IMO the most versatile and practical pieces in any set. The 8 quart stockpot in particular is a perfect size. You can use it as stockpot and because of how heavy and even it cooks, it’s a good stand in for a Dutch oven as well. It may be more expensive to begin with, but you may save in the long run by not needing additional pieces aside from a couple of non stick.
I would not go all nonstick. For one thing All Clad frying pans are surprisingly easy to clean since they heat evenly. For another, it is impossible to cook many dishes in a non stick. They don’t sear as well and it’s impossible to get the same kind of fond.
Post # 9
- Wedding: October 2014 - Restaurant
I have this saute pan from Paula Deen (got it at Walmart) and it is my favorite pan. It is big so you can do a lot with it, and it looks cool too.
Post # 10
@Sunshine23: My parents bought me a Lagostina set for Christmas last year (I am a lucky girl!) and I LOVE them! Took a little getting used to as I had teflon coated before but I totally recommend them!!
Post # 11
I’m going to agree with the stainless suggestion. Yes, it gets hotter, but that learning curve is worth it. So far the clean-up has been great. Food seems to come off much easier when cleaning than it did with a non-stick. Plus, you NEVER have to worry about the coating coming off!
Post # 12
@Sunshine23: The single best non-stick pan I have EVER used is from Ikea! Swear to high heaven, it was $12.99 and I cook twice a day in it. You don’t even need soap t wash it. The stuff literally slides off like water!
Post # 13
i got some cheap frying pan from wal-mart and a bunch of stuff from a garage sale. i know you’re jealous. :-p
Post # 14
I have Calphalon tri-play stainless, and they are amazing. I clean them with Bar Keepers Friend once a week, and they look brand new (even though I’ve had them for a year). They cook very evenly, I get excellent sear and color on my protien (which you def can’t get with non-stick). I also never have to go past medium heat on my stove.
Calphalon are a decent price if you are looking for durability but cant/dont want to spend the amount on all-clad. I got them from Bed Bath with a 20% coupon. You can find them somewhere else for cheaper, maybe, but Bed Bath will let you return with no hassles if you dont like them. Also, I got mine as a set, and I do use every pot and pan quite frequently, however, not all people want a set, so you can buy individual pieces at Marshalls/TJ Maxx, I have seen them there.
Also invest in a cast-iron skillet/grill pan. I like Lodge Brand. They are priced very well and they work just as great as other expensive brands if you take care of them.
Last but not least, invest in a cast iron dutch oven, to a roast a chicken, make a soup, etc. You can get a dutch oven mostly anywhere. I got mine from Sams Club and it works great.
Post # 15
I’ve got Calphalon non-stick and I really like them. Stuff slides right off of them and they are easy to clean.
Post # 16
Second the Barkeepers friend suggestion! It works great to clean stainless pans. I have All Clad, hand me down from my dad, so the set is probably 10 years old and still in great condition. I have a 10″ nonstick for eggs and fish (stuff that sticks/is delicate) but use stainless for everything else.
The most important thing, as PPs mentioned, is to let it heat it up all the way before putting food in. It will cook much better that way in any pan, but you notice it more in a traditional finish. Also, most food does not need to be flipped twelve times; if you let it cook through for several minutes and THEN try to flip your chicken breast/whatever, it will flip much easier than when its still half-raw.