Cookware Advice

tess6373 · January 2012

Im looking to register in the next few weeks at both Target and Macys and I need major advice on what set of cookware (pots/pans) to get. Im thinking probably moderately priced... but I dont even know what that means! HELP!

tess6373 · January 2012

Some of the options include:
Calphalon
Cuisinart
All-Clad
Anolon
Martha Stewart

and whats the different in quality between stainless and nonstick?

Avion22 · January 2012

Non-stick has teflon coating. The idea is that you won't need to use oil when you cook, so it's good for "low-fat" cooking. You have to use nylon or wooden utensils and can't put these items in the dishwasher. Basically if you scratch the teflon coating, the metal underneath will eventually rust and you can't use the pan anymore. I think non-stick is good for sautee pans, but it seems like most sets I've seen has teflon coating on the inside of ALL pieces, which just seems dumb to me (my soup pot doesn't need teflon coating).

Stainless steel will not rust, but if you don't use oil or non-stick spray, food could stick. I've had some issues with stainless steel becoming discolored, but you should be able to put it in the dishwasher safely. Most chefs use stainless steel cookware because a little bit oil isn't a bad thing (helps flavor and usually makes food taste better).

hoffse · January 2012

I recommend getting a set of stainless steel pans for the vast majority of your cooking and then also one or two non-stick frying pans/skillets for things like eggs, which really like to stick. I recommend going primarily stainless because you can basically abuse them - while I would still use wooden, nylon, or (my personal favorite) silicone tools on them to make them continue looking good, they can usually go in the dishwasher and if your FI messes up and uses metal tools on them it's not a big deal. For non-stick, some people worry about teflon flaking off into food and causing cancer. Personally, I'm not convinced, but it does seem a little weird to me to eat chemicals, and I agree with PP that the only things that ever really need a nonstick coating are skillets.

The thing to look for in stainless pots and pans is whether they are fully "clad" - this means that there is a layer of aluminum sandwiched between two layers of stainless steel, and that aluminum core extends through the entire pot/pan. A lot of low-end stainless only has a disc on the bottom that is clad, so the heat doesn't distribute evenly. Stainless steel is a very poor conductor of heat (but food doesn't react to it) and aluminum is excellent (but food does react to it so it has to be internal), so you want the aluminum throughout, particularly in pots where you might have a couple quarts of a sauce or soup bubbling away. And remember: the thicker the cladding, the better because it means the aluminum to stainless ratio is higher. If you pinch the sides of the pots and hold them to feel their weight you can usually tell pretty quickly which ones are thicker.

If you want a nice mid-priced range of clad cookware that is available at Macy's, check out calphalon tri-ply, calphalon contemporary, and cuisinart multiclad. Those are pretty much in the $400-$500 range for full 13-ish piece sets, which is a decent price. All-clad is usually around the $1200-$2000 range. We are probably getting le creuset which is $700 but thicker than calphalon or cuisinart.

hoffse · January 2012

Oh and PS: The way to keep stainless from sticking is to get the pot or pan hot before putting food into it, leaving cold food out for a few minutes to bring it closer to room temperature before putting it in the pan, and then soaking the pan while you're eating your meal. With a touch of oil, food will slide off and clean-up is a breeze.

meganb1977 · January 2012

I have Simply Calphalon and have been happy with it.

Osterizer · January 2012

I have All-Clads. but Calphalon is a good moderately priced option. I prefer to cook with stainless, but I also have a couple non-stick frying pans.

sbelle85 · January 2012

We are registering for stainless steel Calphalon with a few items from Le Creuset.

PaoPao820 · May 2012

Get a cast iron skillet as well! They have to be "seasoned" but are great for cooking and if seasoned properly, food won't stick... and a dutch oven that's cast iron is always a good idea as well. I registered for a set that's tri-ply... I've heard those are the best for even heat conduction and maintenance and last a lifteime. I also registered for a non stick omelette pan that' I'll replace every two years or earlier and a non stick pot with holes in the lid with the intention of cooking pasta in it and easy drainage. Good luck!!!

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