the best cookware

 I need new cookware...some that will last.  I am so tired of spending money on cookware that is worn out after a couple of years.  Can someone give me a good recommendation on what has been a good investment for them?

I have Meyer Bella Cuisine stainless that I bet I've had about 15 years, give or take a few. It's still in great shape, and it get a lot of use. I'm thinking I paid in the neighborhood of $200. I have no idea what they would cost today. I got them at Carson, Pirie, Scott & Co. Here's what they look like:

http://www.meyercanada.ca/MeyerCanadaProductSpecifications.asp?Pid=1 

I love my Wolfgang Puck! Check out QVC!  Good luck!

~~susie.

Whatever you buy, look at each set and make sure it dooes NOT have pans you would never use, that would be a waste of money.

I like to buy individual pieces and buy them where I can TOUCH and HANDLE them to see if the handles are comfortable.

Allclad is one of the very best but it has skinny handles. When a heavy pan is full it weighs much  more and you have to have a grip like an arm wrestler so the pan/pot will not tip when you lift it and spill hot liquid all over (and on you). Even Calphalon adopted that type of handle when they moved production to China.

Everybody on here will tell you what they think is best but it may not be for you, that is why I suggest you go where you can buy by the piece  but where, as I mentioned, you can handle the pan/pot before buying. Buying cookware is much like buying a car, everybody likes  a different make and model and of course you would "test drive" before buying. That is where the handling of the pots/pans come in. You can also get a better idea about size and capacity than just reading it and if the pan is of the size you would use often. The old saying "seeing and believing" could be applied to the purchase of cookware.

May I also suggest you go to your library and have them check the back issue issue of Consumer Report for you that has a report on all the cookware brands they tested, get a copy of the list and go from there.

And take your time.

I hope you find what you like.

 I really like my Calphalon and have bought the pieces, piece by piece - but like she said, it may not be the right one for you.  The 10 in. everyday pan is my favorite.

IMO it is way better to purchase open stock.  You may not need every piece in a set, so you may want to look for only pieces you need.  There are so many good brands these days that don't break the bank.

I agree to go open stock on cookware and buy only the pieces you need. And look for sales! They all go on sale eventually. I rarely if ever pay full price for anything. And put the money into pieces you use frequently. I just posted in another post that while most of my cookware is fairly pricey, my double boiler which I use a few times a year is a $20 no-name and works just fine for those few times I need it. I would never spring $200 for an All-Clad double boiler because I couldn't justify that kind of cash on a piece I use a few times a year.

Do not look to have a whole "set" of one brand of cookware. Different types of cookware have different strengths that all come in handy depending on your task. For example, stainless isn't going to cut it with slow braising and so on, but cast-iron will. And cast-iron does not give you tremendous temperature control, but copper will. And so on.

I have to give kudos to my old hand-me-down cheap-as-sin copper bottom Revere Ware. It lasted through a good 20 years with my mom before I got it, then nearly another 20 with me. Tho it doesn't seem the newer stuff is as well made as the older stuff. The pans were still functional (not attractive tho-maintaining the copper bottoms was too much work for me lol!) when I finally sent them to pan heaven about 10 years ago.

I also like my Calphalon hard anodized. This is workhorse cookware. Unfortunately the same problem as Revere-I had the older lines when it was good and heavy (Commercial and Professional).

My latest investments are Le Creuset and All-Clad. Originally my intent was to fill in pieces I did not get in the Calphalon lines before they were discontinued.

Le Creuset I am in love with. On the final day of reckoning when the human species is extinct, earth will be inhabited by the roaches and cast-iron cookware lol! They come with a lifetime warranty. Other than the obvious things (ability to slow cook and braise, and that cast-iron is the closest you can get to nonstick without teflon), what I like about Le Creuset is the cleanup and the appearance.

But you do not want to cook everything in cast-iron, because it doesn't give quite the degree of heat control as other materials. That cast iron holds the heat, so if you need quick and definite temperature control, you are not going to get it in cast iron. For example, when making a custard, I would never use cast-iron-you want to be able to stop the cooking at the precise moment before you end up with a curdled mess. And if you have limited strength, a huge cast-iron Dutch oven is not the piece for you as these things weigh I think about 10 pounds EMPTY.

All-Clad stainless I also really like. It gives better temperature control than cast-iron and can sear like no tomorrow. My single and only beef with All-Clad is the smudgies lol! Seriously. No matter how conscientiously I wash and dry them, stainless somehow picks up smudgies out of nowhere. (Now I see why folks who have stainless appliances always complain about this same thing.) It also comes with a lifetime warranty.

I would love to have a copper saucepan-copper is the ultimate in heat control. (Typically lined in stainless or tin I think.) However, aside from being very pricey, the maintenance of copper is just not for me. My couple hundred dollar saucepan would soon look like the $30 Revere Ware.

That said, Tramontina stainless (which you can buy at Walmart) has gotten some really good reviews in Cooks Illustrated. And you can pickup the pieces for probably under $30 at wallyworld.

I also think my Kirkland stainless pasta pot which had to be less than $50 was a good deal. I don't use it that often, but it performs its intended task-It boils water. ;-) All-Clad's version runs $350 and is smaller and doesn't come with a steamer insert.

LeCreuset hand made in France since 1925 enameled Cast Iron there is nothing better once you cook in it you become Hooked.

my mom has hade the same cookware -faberware for over 50years.... she got it as a wedding present , and she will be married 50years next month, i also have the same set but a little newer &hope mine lasts as long as hers..... so try one pc. of this set and see if you like it as well