Cookware Recommendations

We have an old set of pots and pans branded as Emeril's but I think it was made by all clad or calphalon. They are great with aluminum and copper on the bottom. They have held up really well. We also keep a couple of non stick pans around for eggs and such. They are replaced every 5 years or so as needed. They are calphalon and oxo branded, the latter being notably less durable on the cooking service. The real workhorses are our lodge cast iron skillets and Dutch oven. They are the first thing we reach for unless necessity demands otherwise. They all have their place though.