which brands to register for?

JuliaLovesCarson

I don't know a ton about cookware, but I really want to make sure I register for good pots and pans that will last for many years to come. I do a fair amount of cooking at home. For now, it's just the 2 of us, but we do a bit of entertaining and plan to have children eventually. I don't mind needing to hand wash them! Any input?

duckie1905

I love my calphalon pots and pans (and I have no idea if I spelled that correctly or not). My set is the non-stick but I have a few individual stainless steel as well. The non-stick is handwash only but food just slides off of them. My mom got a similar set for her shower (27 years ago) and she still has them. They look like garbage but they work great. So far I'm very happy with mine.

jayluv717

I second for Calpholon. I didn't register for a full set since i purchased some individual pieces before the registry. But i did however get mixed pieces (fry-pans & stock pots) which i use almost daily. I would also consider all clad im going to pick one up this week my sister has a skillet and it's great, hth.

BostonBride919

I have a few pieces of the Calphalon Non Stick and it's soo easy to cook with. They have a new line called "unison" which is non stick but can go in the dishwasher, which is what I put on our registry

Jennifer2008

All-clad is amazing!

[Deleted User]

My Fi and I are going for cast iron skillets/saute pans in combination with an enameled cast iron dutch oven.  All of it is Lodge cookware.  Cast iron is fairly inexpensive if you get it from Lodge and if you take care of it you will end up passing down to your kids someday.As for the enambled cast iron there are only two brands I would trust:  La Creuset, and Lodge.  Do not go for the Paula Dean/Emeril Wear/Rachel Ray hype.  All of that stuff is junk that is made in China and could have lead in the enamel which is very very bad.La Creuset (made in France)is very expensive cookware, like $90+ per saucepan.  Lodge(made in the US) has not been around as long, but they are on par and cost around half what La Creuset is.It seriously depends on how often you cook and how you cook and what you cook.Non-stick cookware cuts down on the amount of oil you have to use, but there are also drawbacks to teflon coatings.  Bare cast iron is a poor choice for working with acidic foods like tomatoes.   It is also a poor choice if you want to fire up something really quick like frying an egg.When in doubt there are online resources that can help you figure things out too.  One of my favorite magazines is www.cooksillustrated.com and I also like to use www.americastestkitchen.com. They test and review different types of kitchen equipment from the really cheap stuff to the really expensive stuff and rate it on performance.  That and they provide recipes also.

Abigail Bohmert

I would have to vote for Calphalon as well. I did find a set (Kohl's if there is one around) that you can put in the dishwasher since most are handwash.

ejsaeger

Obviously, Calphalon and Al Clad are the dream, but I couldn't justify registering for $100 pieces, especially since I know there is stuff out there which truly is just as good if you aren't running a gourmet kitchen. We registered for Anolon cookware. It's like off-brand Calphalon. I'm a self-professed label snob, but I think we made the right decision.

cravecase

I like the Calphalon Hard Anodized collection.  It is a mix between stainless and non-stick...but without the non-stick coating so they are a little more resistant to metal utensils.  My mom bought a set about 3 years ago and LOVES them, as do I so it is what we registered for.

Calypso1977

we just bought two calphalon skillets we like.  my SIL registered for the all-clads.  the all-clads are nice, btu they are truly professional top of hte line.  i doubt she'll get many pieces - i bought her the cheapest one, a covered skillet that was $100.  most of teh stockpots, etc. are well over $200.

tentwoten

I'm going to have to join the chorus here and also recommend Calphalon. I wouldn't get an entirely non-stick set though. Non-stick frying pans are great for some things but annoying for things like shallow-frying. So I'd get a regular set with a nonstick frying pan on the side. I also agree with a PP to avoid anything endorsed by celebrity chefs or the Food Network---it's very likely to be junk.

Doodle2011

we registered for Calphalon Contemporary Stainless Steel.  We threw in a cast iron griddle for the heck of it.  We have some nonstick hand me down stuff now, and I am going to be glad to be rid of it.  I don't trust the coating (keep reading weird health risks) and I don't want to worry about utensils scratching it.

themidge

calphalon is really good, all clad is the absolute best. all the chefs on foot network use them. but aside from being "name brand" they actually do work the best. they are engineered just so that the heat is distributed evenly and the handles dont get hot so you wont burn yourself. also they are dishwasher safe. they will last not only your lifetime but your childrens lifetimes too.

themidge

i just wanted to add that i know they are very expensive, but if you plan on cooking a lot then you need something that you will love instead of compermising for something that will eventually fall apart.

wulfwen

Howdy! I've been lurking and this is my first post - hello, folks! I *love* the Farberware Millenium cookware I got about seven years ago (not for a wedding).  It's stainless steel with super-heavy layered pan bottoms.  I picked out the non-stick pans with all-metal construction - no glass or plastic parts.  Why?  1:  I tend to grab any utensil to stir/scrape/flip food, and I knew I'd be a bad owner for non-stick.  2:  I really wanted pans that I could throw in the oven or under the broiler to finish a dish. These pans *rock*! I also second the cast-iron idea.  I have way too much cast iron for any one person, including a 20" cast iron skillet!  It's huge and heavy, but it was my dad's and he used it to cook breakfast for the entire camp!  I now do the same when camping with friends. Good luck, and happy hunting! Wulfwen

jennyree512

If you can get it......aim high for Calphalon Anodized Aluminum. It's pricier than their stainless or non-stick coated stuff, but it comes with a lifetime warranty and will outlast a nuclear blast. It's hand wash only, and requires preheating to avoid sticking. We have pieced ours together through garage and estate sales. One of the pieces we purchased was corroded because the previous owner left acidic tomato sauce in it. We popped it in a box, and for the cost of shipping, we received a brand new piece. No questions asked.People just don't understand what they're getting rid of is priceless, and they'll let it go for $1.00. All together now, we have about 12 pieces, each worth at least $100. Not too shabby for garage sale-ing!My fiance is a chef and also recommends All-Clad. I don't like it because it's shiny. The shine goes away over time, and that would bother me.

duckie1905

I want to go shopping now.

le196303

We registered for and received all of our All Clad SS, and it is fantastic. I also have a Le Creuset cast iron skillet that I use constantly. My mother has had her All Clad for years, and it is still shiny.

alora365

We are super cheapos but.. we went for the all clad. I HATE teflon coating so we were looking for something of great quality that would last us the rest of our lives.. or at least the next 10. We opted for a set that retails for around $300 and have every intention of buying them if they aren't gifted to us (we are hoping they come to us as a group gift). We just found a great website that will walk you through all the registry stuff www.consumersearch.com They review EVERYTHING. Good luck!

liacin

In my opninion All-Clad is the standard for really top-of-the-line cookware. It won't wear out and will last FOREVER. The only downside is they are very expensive, and you have to be careful how you take care of them (treat them like you would an expensive pan!) If you're a serious cook like me, All-Clad is the way to go!