Need Advise on a new set of cookware

I am not in Love with being in the kitchen, however when I do cook I need a nice basic set of pots and pans.  10 years ago when I got divorced I got a set of Pamper Chef, well they are mess and need to be tossed.

I don't mind washing by hand, but I would prefer to use my existing metal/wood/and plastic utesils

PLEASE, some advise

 It is my opinion that you can't go wrong with stainless steel pans.  I was gifted with Emeril's pans by my mother-in-law and they are really great.  The handles can go right into the oven. Tops are glass and can also go in the oven.  Just remember to heat the pan first before adding any oil to fry.  It is stick free unless it is on too high of heat and you just burn the dickens out of everything.  Even then...add water then baking soda to soak off the burnt on food. That keeps me happy with mine. Emeril pans go on sale for $199 a set...often.

You will get many years of good use out of them.  I would avoid anything with teflon.  Too easy to scratch and then you end up eating the teflon particles. Not good!

It certainly doesn't have to be Emeril pans though. Any high quality stainless pans.  Try Sears or higher end stores for some nice pans.  Don't go cheap...Always remember to wait to get them half price...they do go on sale quite often at that discount.  I am very happy with mine

If money is no object go for "Allclad", if you have to watch your pennies got to your livarary and have them look up the "Consumer Report" tests of stainless cookware and their recommendations.

Do NOT get the ones with non stick coating. You can learn to cook with plain stainless without having "sticky" problems. One thing is: when frying or sauteing, pre-heat you skillet or pan on medium high, then add oil, give it 30 seconds to heat the poil (until it shows tiny "waves" on the surfcae) and then either turn up heat for searing or add your meat fro frying.

Also, I would NOT buy a set, there are always some pieces you will not use. I have only boght i open stock and bought when it was on sale in a store. I like  not only to LOOK, but to HANDLE  the pieces because I want them to be comfortable and SAFE to handle. I do not like the new long  "skinny" handles on some of the heavy pans .Because the pans are heavy to start with you will have to imagine how much heavier they are when full and get "tippy" unless you have a grip like an arm wrestler.

That expensive  lesson I learned with my first purchse out of a catalog was  a $75.00 "Allclad" 2 qrt saucier I have had for about 15 yrs and have used twice just because of the skinny handle. When a heavy oan with such a handle is full and you loft it, they can easily tip and spill their hot contents not only all over the stove or floor but also on the cook. Those handles are only ok if  such a  pan also has a "helper handle".

Go to a number of stores and look and handle the display pots and pans and then pick from the open stock what you think you would use most. You can always add more.

Asking  here which cookware is best is like asking what make or type of car people like best, you will get just as many different answers. That is why I always say: Look, examine and handle. You don't buy a car online or from a catalog without ever haven taken a test drive in that make/model. Buy ONE pan you think you like and of you do, go and buy what you think you may need of the same brand.

I bought a set of Stainless steel cookware by Lagostina and bought them at Sears. The are all steel so they con got from stove top straight into the oven.

 

They were reasonably priced and seem very very sturdy.

 

Here is a link, looks like it is sold world wide.

 

Lagostina Cookware

 

Redawna

Good morning. I will be purchasing a new set of pots and pans soon. I hope it's soon anyhow. I have only had teflon in the past. I am leaning towards stainless steel. Now, I know this is going to sound crazy, i have not cooked with stainless steel. I have had 2 sets of teflon in the last 23 years. Of course, I have my cast iron which I just lover also. Anyhow, I am thinking the stainless steel will last longer and it's much easier on the environment and would be healthier to use. I am thinking it will be quite a change in cooking methods and maybe even almost having to learn to cook again, sort of. I've noticed a couple of name brands. Costco has Emeril's set which I have been thinking of picking up as they are a good price. I want something with quality and that will last over the years. Are there any disadvantages with Emeril's set?

I agree with not buying a set.  I have two sauce pans that are both 2 quart, one is non stick (Cook's Essentials - QVC) and I love it, and the other is stainless steel (Tools of the Trade - Macy's) and I've had it for years and love that one as well.  I have an 8 inch and a 12 inch non stick skillet (both were sold as a "set" for $39.99 from Calphalon) and a 6 inch non stick (leftover from my T-Fal set my parents got me almost twenty years ago) and I love this one for things like fried eggs.  My great big saute pan is a 5 quart stainless steel from Cuisinart ($59.99 from Macy's) which I love for things like pan frying chicken and pork chops if I'm going to turn around and deglaze for a pan sauce (the clean up is a pain but I think it's worth it).  Then I have two Dutch ovens.  One is 5 quart non stick (hard anodized from Technique - QVC) and I absolutely love it.  It goes in the oven up to 500 degrees and I use it for basic soups like chicken noodle, etc.  It was only $39.99!  My other was a Christmas gift - Lodge enameled cast iron (only around $50.00 at Target or Wal*Mart).  It works for heartier soups and stews plus roasts (it can go in the oven up to 400 degrees).  None of these broke the bank and they're all quality products.  I hope you find some good buys that you are happy with. 

The main difference between nonstick and stainless is that the folks who complain about stainless sticking just don't know how to use it correctly. The key is to let it get hot enough before adding the food.

 

I would only buy a "set" if it is all pieces you will use frequently. But most manufacturer's don't do that for obvious reasons. Why should they put all their "standard" sizes of saucepans in one set-no, they will include 1 standard size, one odd size-and then expect you to buy another set or open stock to get the other standard size one you want. Some folks may really need a 7-qt braiser that is in a set-where I wouldn't use it in this lifetime.

 

Also different types of cookware have their place. I'd love copper lined with stainless for a saucepan for example because of its tremendous heat control like when doing custards and delicate sauces. (Tho way pricey....) I wouldn't want an entire set of copper because well, you would spend your entire life polishing copper lol and that type of control isn't really needed to say cook a hamburger.

 

I am in the market for an enameled cast iron Dutch oven because of the ability to slow cook at lower temperatures-which isn't what stainless is known for. 

 

The bulk of my curent cookware is hard anodized (without the nonstick). Tho unfortunately Calpalon quit making the GOOD hard anodized lines, and their new stuff isn't anywhere near as "hefty". This stuff is a workhorse-it has been thru you name it and just keeps on ticking. It was pricey, but worth every penny. Not the most attractive cookware, but fully functional. Heavier than stainless tho-I shyed away from any of the really large pieces in anodized wondering if I really could lift a full anodized stockpot lol!

 

I just bought a new piece of All-Clad stainless. So far I am in love with it. Tho it was a bit hefty in price. I could have bought a whole set of other cookware for the same price. The couple pieces I want I will just buy over time, but I don't need or want an entire "set".

 

Copper core cookware will give you some of the added benefit of copper with the majority of the maintenance being stainless (easy). But will also be on the pricey side.

 

I've never used regular cast iron, but everyone I have heard of that does loves it for fry pans.

 

One thing I STRONGLY recommend after a few recent experiences. Buy 1 piece of whatever kind of cookware you are thinking of-take it home and try it. What looks good on the shelf may be a very bad investment. I recently had this experience twice. I spent money on the Mario Batali cast iron enameled Dutch oven-bad idea. It was poorly made and I returned it. (Le Creuset or Staub are on my next shopping list.) Then I bought a piece of Calphalon Contemporary Stainless. That was also junk and is going back to the store after one use. Each of these were $100+ pans and they sucked big time. So even price doesn't always equal quality.

 

For stainless if you aren't going to invest in an All-Clad type budget, I've read good reviews of Cuisinart stainless and even Kirkland brand (Costco's store brand) stainless which are much more reasonable on the budget.

 

If you want "the best" in stainless and have the budget, All-Clad is it.  Even if it means just buying 1 or 2 pieces as finances permit. That is what I am doing. That said, I have heard some bad reviews on performance on the Emeril stainless. Even tho it is made by All-Clad, it is not the same quality as their main line. One review I read, may have been Cooks Illustrated, actually melted down the Emeril pot! Scarey. (Tho I am not sure the average home cook will let it boil dry and cook it for however long they had to for it to melt.)

 

And everyone has a different "feel" for pans-just like for knives. The All-Clad handles dont bother me, but a previous poster was not comfortable with them.

Update: in doing some research to make sure I properly clean my All-Clad pan, I found some advice that means I may have prematurely written off the Calphalon Contemporary Stainless. The main reason I was taking it back is it stained and got spots in one use. (I still have it-I was going to return it tomorrow.) With stainless, I learned those spots may be as simple as hard water or salt-in which case I found numerous sources saying things like BarKeepers friend or plain old white vinegar may cure them. Once I try that, I may change my opinion on that one. The power of the internet to learn things I tell ya!

I, too, vote for buying several different types of pieces, rather than one full set.

 

For saucepans--AllClad is wonderful.  For over 30 years, I thought I loved my Farberware--then I was given some AllClad, and discovered 'true love'--LOL.  They're really good.  But before buying any stainless, be sure to read the report Consumer Reports did a few years back on stainless steel pots.  Several brands actually had the extreme safety disadvantage that they could liquify at high heat--spilling hot metal and food over anyone standing near the range.

 

You also want a few pieces of enamelled cast iron--a Dutch oven for sure.  So nice to cook in, you'll wonder how you got along without it.

 

And for non-stick, safe, healthy frying--definitely a couple of well-seasoned cast iron pans.  Avoid Teflon at all costs--it's been covered up by the government for many years, but teflon is an extremely dangerous carcinogen.  My brother works in metals, and if you knew the dangers teflon presents, you wouldn't even walk past them in the store.  Really bad for your health.  When you think, that cooking with teflon can kill any pet birds you have in your house (just from the fumes) that should tell you something.  But the cast iron is a great surface.  Totally non-stick, and it gets better and better the longer you use it.  Not only that, but it's healthy to cook in iron--adds that vital mineral to your food.  And we all need that.

 

Catlover

I agree with many, stainless is the way to go. I myself recently cut the teflon cord and bought a good set of stainless, and can't imagine how I cooked before. Clean up is a breeze. My fav feature is the fact that they have the steel handles, so they go from cooktop to oven with no issue. I bought a set of Wolfgang Pucks and still use my tried and true trusty cast iron skillet and griddles. Wonderful product!

Stainless steel pans are wonderful. I have used them for the past 6 years. I love my Cuisinart pans. I bought a set for $125. They were on sale and I think were normally about $200. The pans in the set were actually sizes that I use on a normal basis. Plus they have a lifetime warranty. I also bought a set of stainless steel pots from Sportsmans Guide 6 years ago for $40. They are wonderful. They came with stainless lids for each pot, too.

Stainless steel in great for cooking anything. You can use cooking spray and just lightly coat the pan if you have any problems with food sticking. I use cooking spray on the pan when I cook eggs, but otherwise I usually use a little olive oil and I never have any problems. One thing I have noticed is that the stainless pans seem to heat up faster. I tend to use a little bit lower temperature than I did with my teflon years ago. If you do get some really nasty burnt stuff on a pan you can always soak it in hot soapy water,  or you can use an sos type pad on it. My pans still look like new after all of these years even though my husband has burt food in them a few times.

 A good set of stainless steel pans should last you for many years, if not the rest of your life. I plan on having mine for the rest of my life. I kept my reciept and I am going to use that lifetime warranty if I have a problem.

Also, I know that you were concerned about finding pans that you could use your existing wood, plastic and metal utensils. You should not have any problem using those utensils with stainless steel pans.   

I hope you find a great deal on some great pans!

I registered for Calphalon for my wedding 16 years ago and got just about every piece. I love, love, love it. I had a set of Tfal for years and enjoyed that too...just replaced it with Cuisinart and I also just bought a piece of Calphalon Classic at Target. I enjoy all of them and also recommend buying pieces to get exactly what you want. If you have a Bed Bath & Beyond, save your 20% off coupons. You may be able to use it on some of what you buy. My flat griddle is All Clad and I like that too.

Like almost everybody says, stainless steel. But I like an aluminum bottom. It distributes the heat better, and because it is a thicker bottom, food won't burn as easy. My Mom bought me Bella Cucina all stainless steel with aluminum bottom and glass covers. They were very inexpensive and they are my favorite cooking utensils. And I find that they clean up as easy or easier than teflon.

I got rid of my black anodized Circulon about 4 years ago and bought Costco's Kirkland stainless with the copper core. They are great - not only good looking, but a delight to cook in. The copper core between stainless steel maintains an even heat at a lower temp and no problem in foods sticking. I bought the set (not an overly large set) because I truly needed and use the pieces which were included. They are reasonably priced also - these are not lightweight stainless pans so you do need a strong wrist!