Cookware Recommendations (6 Viewers)

[superchuck500]

good point about the coatings!

I have to defer credit to my spouse on that one.

 

[efil4stnias]

I have Made in.

DO NOT go with the coated. Unless you plan to hang ( to store ) and hand-wash. The coatings at the top edges of the skillets start to peel in short time frame.

I have since moved to all stainless steel from Made In. ( with lone exception of saute pan that i use and clean myself )

The heat distribution is good. They are flat ( i pour in olive oil and it doesnt retreat to the sides - stays in middle )

They are heavy. So sometimes you forget just how heavy and are used to moving to back burner with ease lol. Handles stay pretty cool as well overall.

I like em.

 

[Tapxe]

Some good info in this one too.

Let's talk cookware

It's time. My pots and pans are no longer viable. The magnalite professionals have served well over the years, but the step kids ran then thru the dishwasher and now they are pitted and leaving residue.I've scouted a few different options but most of the lesser stainless and copper sets scare...

saintsreport.com

I've since dumped the set I bought. Been buying pieces as I need them from Ducote's restaurant supply. Much happier with the professional heavy bottom sauce pots. I picked up a couple large cast iron pans for oven roasting. Probably going to go with the carbon steel skillets if I decide I need them.

 

[CapitalCitySaint]

Some good info in this one too.

Let's talk cookware

It's time. My pots and pans are no longer viable. The magnalite professionals have served well over the years, but the step kids ran then thru the dishwasher and now they are pitted and leaving residue.I've scouted a few different options but most of the lesser stainless and copper sets scare...

saintsreport.com

I've since dumped the set I bought. Been buying pieces as I need them from Ducote's restaurant supply. Much happier with the professional heavy bottom sauce pots. I picked up a couple large cast iron pans for oven roasting. Probably going to go with the carbon steel skillets if I decide I need them.

I had no idea that a thread like this would already exist. LOL. Maybe one of the mods can merge?

 

[Tapxe]

A few skillets and a small & medium pot would be nice - my large Calphalon pot is still in great condition. So maybe a full set or perhaps different pieces from different manufacturers depending on what's best for different things based on feedback from you people.

I'd recommend buying the pieces you use and getting professional level. Too many of those set's come with items that wind up wasting space. No sense having a steamer insert if you never use it.

I keep an 8 qt stock pot, 4 & 2 qt sauce pots, 12" round lodge cast iron pan, 9x13" rectangle lodge cast iron casserole pan, a 12" stone earth Ozeri, and 8" Vollrath non stick.

Those cost me much less than a high end 'set' and are much better cookware.

 

[efil4stnias]

Also note- your cooktop- induction or gas. As some cookware now has adjusted for induction cook tops.

 

[CapitalCitySaint]

I'd recommend buying the pieces you use and getting professional level. Too many of those set's come with items that wind up wasting space. No sense having a steamer insert if you never use it.

I keep an 8 qt stock pot, 4 & 2 qt sauce pots, 12" round lodge cast iron pan, 9x13" rectangle lodge cast iron casserole pan, a 12" stone earth Ozeri, and 8" Vollrath non stick.

Those cost me much less than a high end 'set' and are much better cookware.

Yeah, I am not hell-bent on a full set. I don't have the space and what works in a pan may not be the same as for things you cook in a pot which is why I'm cool with buying individual pieces or small 2-3 pan sets. I don't care about uniformity.

 

[The Nomad]

Happy with All Clad after about a year in. We switched to induction at that time and I have no complaints about either. I Almost exclusively use those and cast iron.
I also want to also say that the Danish whisk is superior to the ones we use in America. None of that clogging, pun intended.

 

[Swampy Saint]

Ninja is pretty good.

That's what we have. Along with some older pots.
Our Ninjas are over a year old now but still look new.
No special care was taken.

 

[FLEA]

For saucepans, skillet, roaster and stock pot I have my grandmothers Magnalite:

• 1 qt
• 1-1/2 qt
• 2 qt
• 3 qt
• 4 qt
• 5 qt stock pot
• 8qt roaster
• 10" skillet
• 12" 6 qt Magnalite deep fryer

I also have a Misen 10" & 12" carbon steel pan
and a 8" Mafter Bourgeat carbon steel pan

 

[Saintamaniac]

Also note- your cooktop- induction or gas. As some cookware now has adjusted for induction cook tops.

Learned this the hard way. We went with an induction cooktop after remodeling the kitchen and had to get all new pots and pans. Wife went with Le Creuset and All Clad. Big difference in cooking on induction compared to gas or regular electric.

 

[CapitalCitySaint]

Question was asked and answered on page 1 but just in case, I have gas stove.

 

[Wisco Steve]

I realllly misread the title of this thread
About a year ago I replaced our Calaphon cookware with Stainless shell Green Pan and it has been a ton better for us. It's held up really well, but we never put it in the dishwasher. Super even cooking on our gas range.

 

[CajunInVA]

I have a few Staub pieces that are great. Brown meat better than anything I’ve ever had before, resulting in some killer gravies. Got one or two of them through Costco as a great deal.

 

[0rion]

We started buying greenpan's stuff a few years ago. Been really happy with them. We started out with one pan just to see and ended up with 2 sets so we could have a set in the camper plus a couple pans that weren't in the sets. I recommend them to people all the time. Their knives suck though so I'd steer clear of those.