cookware help

cds2015

Hi Everyone, 

I'm having a terrible time deciding what cookware to register for.  I love to cook and want something that's durable and easy to clean.  My first instinct is to go non-stick, but I also feel that I really only need that in pans (not pots).  What cookware does everyone use?  Did anyone register for a mixture of non-stick and stainless steal?  I am leaning toward Calphalon or All Clad.  Any recommendations or help would be great!

AprilH81

I did Calphalon Dishwasher Safe.  Even though I can put it in the dishwasher I haven't yet...  I'm very pleased with them so far.  

grumbledore

cds2015 said:

Hi Everyone, 

I'm having a terrible time deciding what cookware to register for.  I love to cook and want something that's durable and easy to clean.  My first instinct is to go non-stick, but I also feel that I really only need that in pans (not pots).  What cookware does everyone use?  Did anyone register for a mixture of non-stick and stainless steal?  I am leaning toward Calphalon or All Clad.  Any recommendations or help would be great!

We only registered for stainless and cast iron, mostly because I refused to register for anything that didn't have the potential to last forever (literally).  My feeling is that nonstick pans wear out faster than stainless and cast iron.

We registered for a mix of Calphalon, Denmark Tools stainless (cheaper than All Clad and I didn't feel comfortable registering for pots and pans at that price point - we already have Cuisinart stainless skillets so this was just stock pots), and Lodge cast iron.

labro

Calphalon is great but I'd stay away from the nonstick. I've had a set of the nonstick for just over 3 years now and the non-stick coating is starting to wear off. My parent's are also having a similar problem with their nonstick cookware from Calpholon and we've both been careful about never putting it in the dishwasher and only using nylon tools with it (no metal). We registered for a set of All-Clad Stainless Steel cookware and some Lodge cast iron cookware and a few other random things (Martha Stewart 8 qt. dutch oven for instance).

photokitty

I got the Calphalon One line 7 years ago, it is not DW safe, and it is still working just as great as it did on day one. I love them! I believe they replaced the line with unison or the WS elite lines and made them DW safe.

I can't use cast iron on my flat top range and I'm not good with SS, so I knew I wanted non-stick.

Here is the NS calphalon comparison guide:

http://www.calphalon.com/Product-Support/Pages/Comparison-Guide.aspx?ccat=nonstick

I would consider the Elit, Unison or Contemporary, but I would not go below those 3 lines IMHO GL!

AprilH81

Contemporary are the ones we have I think...  Again, I haven't tried the dishwasher yet out of fear, but I wanted the option available to me in case I got lazy.

Aray82

We did Calphalon tri-ply stainless (I already had the 10-inch omelette pan and love it, so much so that FI says I should take pictures of it like I do of my cats ) a Lodge cast iron skillet with matching grill press, and a Le Creuset cast iron enamel Dutch oven. That nonstick, chemical-type stuff gives me the heebeejeebies, so I'll gladly spend the extra ten minutes scrubbing sauce out of a pan. Barkeeper's Friend works really well with cleaning stainless steel. (Then again, check back with me when we have kids and our lives get a bit crazier --might be changing my tune )

lurkergirl

I only use non-stick for eggs.  It really doesn't stand up well to high temperatures, and like pp stated, it won't last forever.

I currently have two Le Creuset pieces (1 pot, 1 pan) and two cast iron pieces (1 big frying pan, 1 small frying pan).  I love them all, and they are my primary cooking vessels.  I also registered for two All-Clad pieces (a skillet and a roasting pan with rack).

Personally, I prefer quality over quantity.  If you get the right pieces, you can do most of your cooking with just a few of them.

lyndausvi

We have All Clad, 2 non-stick frying pans.  Mostly for eggs and such.   We also have big cast iron frying pans.

ETA - DH used Le Creuset at work.  He loves them.  We just don't have any at home at the moment.

LittlePeachBlossom

I'd prefer to register for stainless steel and cast iron. Non-stick have a short shelf life. I would rather buy those on my own as needed and discard/replace when necessary.

plainjane0415

I have both kinds,non stick and stainless.  There are pros and cons to both.  Pros to stainless:  Looks professional, dishwasher safe.  Cons:  EVERYTHING will stick if you don't make sure you have oil, non stick spray, or butter lining the pot or the pan.  Milk or other liquids scortch (sp ?) easily in the nonstick set I have (Calphalon) so you have to be careful when boiling liquids.  Pros to non stick:  extremely easy to use, food cooks evenly.  Cons:  Not dishwasher safe (however, because it's non stick, its typically easy to clean)  You must use nylon tools with it, or you will scratch and ruin the non stick surface.  I use both interchangably for different recipes.  So I don't think there's a wrong choice

lurkergirl

Knottie43581280 said:

I have both kinds,non stick and stainless.  There are pros and cons to both.  Pros to stainless:  Looks professional, dishwasher safe.  Cons:  EVERYTHING will stick if you don't make sure you have oil, non stick spray, or butter lining the pot or the pan.  Milk or other liquids scortch (sp ?) easily in the nonstick set I have (Calphalon) so you have to be careful when boiling liquids.  Pros to non stick:  extremely easy to use, food cooks evenly.  Cons:  Not dishwasher safe (however, because it's non stick, its typically easy to clean)  You must use nylon tools with it, or you will scratch and ruin the non stick surface.  I use both interchangably for different recipes.  So I don't think there's a wrong choice

**SITB**

Nonstick really isn't intended for use at very high temperatures.  If you are looking to sear meats or fry/sautee things, I really think stainless is the way to go.  I also don't put any of it in the dishwasher, even if it says it's okay.  A good trick for getting off stuck food is to keep the pan hot and pour in some water, then stir and scrape the bottom with a wooden spoon as the water comes to a simmer/ low boil.  Way easier than soaking and still having to scrub.

ETA: I actually prefer cast iron or Le Creuset (enamel-coated cast iron) for searing or frying.  But between non-stick and stainless, stainless definitely wins.

chibiyui

Calphalon contemporary is nice, but it will wear off in 3-5 years time, unless you rarely use it and really take care of it. 

My opinion on Nonstick, it's great to have a piece or two (I say this even though nearly all our cookware is non-stick) but you should keep in mind that you will have to replace them eventually. 

plainjane0415

lurkergirl said:

Knottie43581280 said:

I have both kinds,non stick and stainless.  There are pros and cons to both.  Pros to stainless:  Looks professional, dishwasher safe.  Cons:  EVERYTHING will stick if you don't make sure you have oil, non stick spray, or butter lining the pot or the pan.  Milk or other liquids scortch (sp ?) easily in the nonstick set I have (Calphalon) so you have to be careful when boiling liquids.  Pros to non stick:  extremely easy to use, food cooks evenly.  Cons:  Not dishwasher safe (however, because it's non stick, its typically easy to clean)  You must use nylon tools with it, or you will scratch and ruin the non stick surface.  I use both interchangably for different recipes.  So I don't think there's a wrong choice

**SITB**

Nonstick really isn't intended for use at very high temperatures.  If you are looking to sear meats or fry/sautee things, I really think stainless is the way to go.  I also don't put any of it in the dishwasher, even if it says it's okay.  A good trick for getting off stuck food is to keep the pan hot and pour in some water, then stir and scrape the bottom with a wooden spoon as the water comes to a simmer/ low boil.  Way easier than soaking and still having to scrub.

ETA: I actually prefer cast iron or Le Creuset (enamel-coated cast iron) for searing or frying.  But between non-stick and stainless, stainless definitely wins.

Thanks for the tips!  I'll remember this the next time I'm using my stainless pieces.