Post # 17
@music11: We registered for the same set! We have yet to recieve it, but my fiance is a chef and decided this would be the most bang for our buck. Like all the other PPs said, non-stick doesn’t last nearly as long, even when you pay good money for it. We seriously considered registering for All-Clad, but realized we could buy a whole new Calphalon set if this one wears out and still not pay as much as one set of All-Clad. With that said, if you have the money (or the people buying if for you do!), go with All-Clad. It really is amazing!
Post # 18
@amwoods: I’m glad to hear it is chef-approved, haha! But that’s what Fiance and I were thinking, too–the All Clad was really, really expensive, and the Calphalon seemed to have the same kinds of things going for it (tri-ply, high quality stainless, etc.) for a better price.
Post # 19
- Wedding: December 2010 - Savannah, GA
It depends on your stove. If you have an induction stovetop, you’ll want to make sure your cookware will work on it…not all cookware will.
I have stainless steel. I’ve had my Wolfgage Puck set for about ten years, and I love it. It won’t work on an induction stovetop, though, so when we get a new stove, we won’t be getting an induction one… I know, I seem stuck on the whole induction thing, but that’s what I thought I wanted until I found out my cookware doesn’t work on it!!!
Post # 20
I’m a pretty serious home cook and I have the copper core Emerilware. FI’s mother bought it for us as a gift when we moved into our first apartment, and while I really didn’t want to like it (I wanted the AllClad set) intially, it is really wonderful. I recommend it to everyone.
The only real cookware that is on my registry is a carbon steel wok, an 8.5 qt staub dutch oven and a 3.5 qt le crueset deep saute pan. I also registered for quite a bit of Emile Henry bakeware to replace my old thrift store brown pyrex from the 1970’s.
Post # 21
There’s a thread on here from within the past week all about cookware – the title is something like “registry questions, ask me anything,” that’s very helpful.
We’re actually not registering for a set of cookware because we already have a pretty complete collection between the two of us. We prefer cast iron and stainless steel (avoiding the chemicals in nonstick coatings). Cast iron is heavy, but it’s inexpensive, extremely long-lasting, and naturally nonsticking once it builds up a good seasoning. It requires a little bit of pampering to keep the seasoning in good shape, but it’s worth it to us. Our mutual appreciation for cast iron is actually one of the things that attracted us to one another early on!
Post # 22
- Wedding: November 2013 - St. Augustine Beach, FL
Anodized Calphalon are really good but I am cheap so I bought Paula Deen from Walmart and Sam’s Club. They have held up very well to heavy almost daily usage. I also have a set of Pampered Chef non-stick and they have held up very well. My roommate has an Emeril pan that I love using but it’s such a huge behemeth (sp?) that it’s a real pain in a$$ to wash. The key to caring for non-stick cookware is to only use wooden or plastic utensils with them; if you use something metal it will scrape the pan. I am too afraid of burning food to buy regular stainless steel but most professional cooks swear by it for proper browning and deglazing.
I have found in my many years of cooking and buying pots and pans that while it’s nice to have one set of pots and pans to start out with, you can buy much better pots and pans individually. The other nice thing about buying individually is that you get the added bonus of buying ones that you really need and are actually going to use. That said I would register for an 8-10 piece base set and then register for additional pieces you know you’re going to use regularly; we use a skillet every day so I have two in order to have one to use and one in the dishwasher pretty much at all times.
Oh and if you can avoid washing them in the dishwasher, do it because it will make your pots and pans last longer; but as you can tell from my last comment I toss mine in the dishwasher. Another tip is that when you see the non-stick coating is cut or starting to flake you have to toss the pan because the chemicals in the non-stick are not good for you to eat and if your pan is flaking that stuff is getting into the food you cook.