I recently decided to upgrade my cookware. I asked a friend of mine who’s a chef for recommendations. Here’s what she had to say:
I like All-Clad stainless, I’ve had good luck with it.
I also have some copper cookware that Williams Sonoma got from a French company, but I don’t believe they carry that exact brand anymore. Copper conducts heat really wonderfully; it gets a patina which some people don’t like, but I don’t mind. I never polish it and I don’t think that affects its performance.
I dream of also owning some Le Creuset cookware, at least a Dutch oven to make braised meats and stews.
Calphalon is a brand people like a lot, too, but I haven’t personally worked much with it.
Re: nonstick, it won’t hurt to have one nonstick pan for certain uses, but keep in mind the lifespan of nonstick is not very long because the nonstick surface gradually wears away.
There is also cast-iron, which can be a great option and not very expensive. It conducts heat well. But you have to take care of it; you shouldn’t really submerge it in water, and you need to rub it with vegetable oil to keep it conditioned/seasoned. Very respected among cooks.
The 8-year old in me snickered since that’s the first time I’ve heard the phrase “dutch oven” used in a serious manner. Anyway, I wound up purchasing this All-Clad Stainless 6-Piece Set and so far it’s great. Made some hash browns this weekend and got some crispy onion action that I never achieved with my previous pans.
Related: Lodge cast iron [SvN]
Greg
on 30 Apr 07You can’t beat Le Creuset for pans, their frying pans with ridges do amazing steaks.
FredS
on 30 Apr 07I own Calphalon one infused anodized pans. They take punishment well but its not as easy as advertised to avoid stickage. I can’t use nonstick after reading about PFOA.
Nicole
on 30 Apr 07All-Clad is wonderful stuff. As is the Descoware cast iron dutch oven my grandmother passed on to me.
brad
on 30 Apr 07Spending the money on good cookware really does make a difference, and this stuff will last a lifetime or more. I’m still using cast-iron skillets that I bought in the early 1980s. In contrast my parents bought me a cheap set of knock-off Revere-ware imitation pots and pans 20 years ago and all of those had to be replaced within a decade (and none of them were satisfactory for cooking…the thin bottoms made it to easy to burn everything including soup).
We have a Le Creuset dutch oven that I use to make the no-knead bread made famous by Mark Bittman; it was expensive but worth it.
In addition to the other concern mentioned about nonstick pans is the fact that they have been shown to release toxic gases when heated to a high temperature. If you use them, keep the heat moderate.
Jason
on 30 Apr 07Go All-Clad. We’ve had Calphalon and I was disappointed with it. I love the fact you can beat up the All-Clad and not worry about the finish. The All-Clad goes on the stove, in the oven, on the grill, in the fireplace…no problems. Our Calphalon had plastic handles so the oven and fireplace were out.
We also have a medium sized Le Creuset dutch oven (5 quart maybe) and it gets used several times a week as well. A really great pot.
I don’t know where you’re at, but All-Clad is right outside of Pittsburgh and they have a twice a year sale (seconds and such) It’s a great deal. We purchased everything from there without ever having a problem.
Mark Webster
on 30 Apr 07I think Calphalon makes great products. Have some pots/pans from them, and a full knife set. Great stuff for the price.
I also love my Dutch oven. Such a versatile piece of equipment. Has made me a big fan of braising, which is a great method for making a cheap piece of meat delicious!
Benjy
on 30 Apr 07My fiance and I both love to cook. I came into the relationship mostly with cheap Ikea pans, but because she used to work for Bloomingdale’s and knows their sale schedule, has a Bloomie’s rewards card, etc. we’ve been able to upgrade to a number of Calphalon and Le Creuset. Certainly is a big difference. I do hate having to hand wash the non-stick, though.
We haven’t yet started our wedding registry, but we just might have to get some of those stainless All Clad pans. Those are what I see prfessional chefs using—I guess on account of the durability factor. And I am assuming they can go into the dishwasher?
I am also looking forward to finally getting some greak knives for our wedding. For Hannukah, she did get me one top of the line Henckels santoku and it’s a whole different experience from our other knives.
Darren
on 30 Apr 07For the uninitiated…
Le Creuset is cast iron, but covered with a layer of enamel…so it has all the heat conduction properties, cooks evenly, all that stuff, but the enamel makes it easier to care for than regular cast iron.
Dutch ovens have the reputation of being a boy scout implement, but it’s just a large heavy pot – if you want it to be high-falutin’, call it a cocotte.
Incidentally, Lodge Cast Iron offers a line of enameled cast iron products, which are cheaper than the Le Creuset versions.
Ralovely
on 30 Apr 07I like Zwilling a lot.
Will
on 30 Apr 07I recently upgrade to a full Calphalon set, including a large skillet and a wok. Two thumbs up from me. The stuff rocks and it even comes with magical powers that make you feel like a bad-ass while you cook.
Nathan Clark
on 30 Apr 07Circulon is better than caphalon, in my experience. I have both, but the caphalon didn’t wear or wash well. Circulon heated evenly, cleans quickly and the non-stick hasn’t worn out over the last 3 years. Plus the red is attractive and close to a match for our KitchenAid appliances.
Neil
on 30 Apr 07We have the All-Clad set you picked up. No complaints whatsoever except that we don’t use it often enough.
We also have a non-stick set we use fairly regularly from Calphalon (I think) that has held up extremely well.
Mark
on 30 Apr 07Don’t know if they’re in the US but SKK pans are excellent. Unlike many s/s pans where the base is bonded to the pan, SKK developed a process for doing it as one unit (now adopted by other brands) and thus improving heat transmission and pan life, they also make excellent heavy gauge non-stick pans that don’t require you use plastic utensils. I use SKK (s/s and non-stick) and Le Creuset pretty much daily and would recommend them.
-DjD-
on 30 Apr 07We have the same All-Clad set and LOVE it. The sales guy tried converting us to non-stick even though we were adamant about wanting stainless. Ultimately, if you cook ‘right’ things don’t stick anyway and we’ve never had a burnt on mess a little soaking in the sink couldn’t take care of.
We’ve added a few larger pieces on to the initial set here and there, but see what you use first and go from there.
Nathan LeMesurier
on 30 Apr 07If you look at some of the restaurant supply stores online, you’ll find a three-ply (stainless-aluminum-stainless, just like All-Clad, only thicker) line from Vollrath called Tribute that I really like. It’s designed for commercial cooking, but I ordered a fry pan and was pleasantly surprised. It’s thicker and more solid than my All-Clad (of which I have a fair amound) but was about half the price. (for one thing, they don’t have All-Clad’s marketing costs…I think they sponsor every show on the Food Network…)
Rob H
on 30 Apr 07We just purchased an set of All-Clad Stainless Steel pans, switching from Claphalon Non-Stick. The All-Clad pans work really well and clean-up nicely. I also recommend buying a few All-Clad Non-Stick pieces, like an Omlette pan for eggs and stuff. The only piece I own from Le Creuset is the dutch oven and its awesome.
Another great feature about the All-Clad SS is its dishwasher safe, but I choose to hand wash them.
Brett
on 30 Apr 07Don’t buy sets if you don’t have to. Just like knives most people find they don’t really need all the pieces. If you don’t mind mismatched cookware you can assemble a better set yourself (cast iron skillet, copper saucepan, ss and aluminum sautee pan, etc.
wayne
on 30 Apr 07My wife I LOVE our new set of Calphalon and our aging set of Le Creuset equally. Good quality cookware is worth the investment. The same can be said about knives.
Todd Zaki Warfel
on 30 Apr 07I replaced all my old stainless with All-Clad Stainless and love it. My wife and I have been buying one piece at a time – more expensive than the sets, but we’re getting exactly what we need. We have a great risotto type pan that is Tri-ply with copper in the middle – it rocks. And we have a couple of Le Creuset pieces as well. The Le Creuset dutch oven is my favorite for making soups and stews. It’s really heavy, but cooks well and cleans easily.
Pedro
on 30 Apr 07You really should refer to Cook’s Illustrated. They’re the Consumer Reports of food and cooking. They accept no advertising, and call it how they see it. The short answer to it all is – don’t buy a full set. Different makers are better at different pieces. You can read it from them (membership required).
Kyle
on 30 Apr 07All Clad, All Clad, All Clad, All Clad, All Clad, All Clad, All Clad, and… All Clad.
Stainless.
To be complemented by Le Creuset (dutch oven, off top of my head) and a Lodge Cast Iron.
Never go non-stick.
Just my .02.
Mike K
on 30 Apr 07You really can’t go wrong with cast iron. If you “break it” by washing or letting it rust, you can always start over with the seasoning process.
Of our reasonably large mix-and-match cookware collection, the two most used pans are the big Lodge and the small Lodge. The dirt cheap wok comes in a close third.
I’m not saying that expensive pans are a ripoff, we do own a few, but the quality and versatility of cast iron is unparalleled. Freezer – check, stovetop – check, oven – check, boiler – check, campfire – check, microwave – che—hmmmm…
andyduncan
on 30 Apr 07Good stainless pans will have aluminum cores, some exotic ones have copper cores. The stainless steel on the inside is there to provide a durable, non-reactive surface for the food. The stainless steel on the outside is there for durability and looks.
All-clad makes an less expensive 2-ply line that is non-anodized aluminum on the outside and 18/10 stainless on the inside, which is almost better than a 3 ply (more aluminum) except it’s not as durable (it will be uglier in a couple years and you have to wash it by hand, but you should be washing your nice pans by hand anyway). They also make a high-er end line (more expensive than their 3-ply) with the aluminum outside anodized for durability.
The difference between 18/10 and less expensive stainless steel like 18/8 or 18/0 is the amount of nickel in the alloy. 18/10 has more nickel and is more durable/shiny-er.
Cast-iron is awesome and dirt cheap, but needs care and loving that most people aren’t willing to give it. Everyone should have at least one cast iron frying pan that they treat like a member of the family.
Timo
on 30 Apr 07Creuset = good idea, but what on earth is a Dutch oven? I’m Dutch, I cook as long as I can remember, never heard of it though. Non-stick = for some uses OK (you’re cooking on plastic, so don’t expect a nice crust or caramelised edges). Calphalon = great, the Calphalon One is all metal so can go in the oven. SIGG or SKK = great on cooking pots, less good at frying pans.
Zwilling makes excellent knives, but I prefer Sabatier because of the grips they make, just a bit better for me personally. I use these a ‘office’ and multi-purpose kitchen knive. For meat and fish I use Japanese knives by Global.
Have fun!
Mike
on 30 Apr 07I own a Calphalon grill pan and don’t like it at all, I stilll have food on there from 3-4 uses ago. I have 2 cast iron skillets and love it.
I also have a Le Creuset that I use for stews and braising. It’s the best, we’ve had it for 7 years and heavy usage, no problems at all (it cones with a big price tag but a 99 year warranty).
Ken B.
on 30 Apr 07When looking at pans with aluminum, copper or other types of core materials find out whether it is just a disc at the bottom of the pan or whether it extends up the sides. The edges of the disc tend to get hotter so if it is a disc it tends to cook more unevenly.
I’ve been using a Ruffoni copper pot for a while now and it is absolutely stunning whether polished up or with a patina. I’d recommend using wood or plastic utensils with it because the tin lining is soft and will ultimately need to be retinned. I’ve heard that ingredients which contain more acids (tomatoes, citrus juices, ...) eat away at the tin lining more quickly but I don’t have enough experience to tell if this is true or not.
To this day, one of my favorite pieces of cookware is an old cast iron fry pan that I picked up second hand for $4. It had a little pitting inside but I kept rubbing vegetable oils in under heat and brought it back to life. Out of all my pots and pans, it can take the most abuse and holds the heat incredibly well.
engtech
on 30 Apr 07I really recommend Le Creuset.
Or rather, my girlfriend really recommends Le Creuset and I buy what she tells me to. :)
Rachel Weber
on 30 Apr 07I’ve used the Calphalon Nonstick for over 7 years with mixed feelings. Overall I’m happy, but my next purchase will likely by a good piece of stainless or LeCreuset.
Pros: Even heating, easy cleanup, decent price.
Cons: The nonstick coating is just too fussy for my taste. You can only use nylon, silicone or wood tools. The surface gets gummed up from margarine. (Found this out before I stopped using margarine for other reasons. Stick to oil or butter.) Somewhat heavy, especially stock pots. Nonstick surface seems intolerant to high heat. (Repeated shallow frying has resulted in chipped nonstick coating on 2 pans. I just threw out my 12” skillet last week.) Tomato-based foods sometimes take on “off” flavors. Browning is less than ideal, as is the case with most nonstick. It’s nearly impossible to make a decent pan sauce.
Steve
on 30 Apr 07We bought a la carte All-Clad pieces in a brushed finish (think the same kind they use on Iron Chef) and they’re amazing. We like the finish, it seems easier to take care of than the shiny stainless look of the typical All-Clad set.
This is where we bought them, on the cheap(er) http://www.chefscatalog.com/
Steve
on 30 Apr 07Oops, it’s the MC2 series http://www.chefscatalog.com/catalog/BrandItems.aspx?brand=All-Clad&productline=MC2
beth
on 30 Apr 07I have the Calphalon copper set, and I’ll never go back! The only thing that’s tricky is it holds a lot more heat than I’m used to with nonstick cookware, so you have to adjust your cooking time and temperatures accordingly. It’s all metal so it goes in the oven also. Additionally they’ve designed it in such a way that long handles don’t get too hot too touch on the stovetop.
Kevin
on 30 Apr 07Le Creuset rocks! We’ve been building up and replacing our old pots and pans with Le Creuset one piece at a time for a while, though we had an infusion - including the large dutch oven - after we got marries. I highly recommend their grill pan.
Paul
on 30 Apr 07I’m surprised that no one has mentioned the possibility that Teflon releases toxic chemicals into your home:
http://www.ewg.org/reports/toxicteflon/es.php
Uggh. I will stick with my Le Creuset thank you. It might be more expensive, but at least I can sleep safely knowing it won’t kill my pets or endanger my health.
Americo
on 30 Apr 07What’s cookin’ at svl?
i just checked out Highrise recently and really liked it, perhaps if i rent a highrise, i can fill it with fine cookware as showcased here.
Thanks for the tips Pedro about Cook’s illustrated, its fantastic.
Steve R.
on 30 Apr 07A few points from my own experience – your mileage may vary:
A competent cook can use even poor-quality cookware – s/he just has to know how to control heat. Learning to get good results from cheap Aluminum cookware taught me a lot about cooking. Just get handles that are thick, metal and bolted to the pots or you’ll risk a break, probably while holding a pot of boiling water over your lap.
Since then, I’ve owned Calphalon, All-Clad and Le Creuset, among others, and while All-Clad and LC are nice (Calphalon is a PITA to clean – I hate the anodized surface) there are low cost alternatives. Any heavy iron (I have a 15’ skillet that cost me $16 at Williams-Sonoma) can substitute for LC. Maintaining ironware is not that hard, you just have to be willing to use care and elbow grease to clean them, and remember to keep them conditioned.
The best stainless pots I own are Copco – a Chinese-made line marketed to budget stores as a ‘house brand’. They are comparable to All-Clad in terms of performance, although they are not so ‘food-porn pretty’.
Of course, if you want nice display pieces, forget everything I said and buy a set of All-Clad. I’m a Volkswagen guy, not an Aston-Martin guy.
Steve R.
on 30 Apr 07Missed one – in case it isn’t obvious, cook over flame if at all possible. If you are using an electric range, you are pretty well screwed from the start no matter what kind of pots you get. Good heat control matters way more than the pots you use – you can compensate for pretty much anything (a lesson I learned from cooking on aluminum pots & pans over both electrc and gas ranges).
Geoff
on 30 Apr 07No picture of the hashbrowns I want a visual representation of their crispy onion goodness.
oscar
on 30 Apr 07Metrokitchen runs some good deals on All-Clad cookware… knives too.
ceejayoz
on 01 May 07Uh, try the second comment in the thread.
Doug
on 01 May 07Def get the Le Creuset dutch oven when you get the chance. Quality is amazing and so are the meals that come out of it.
Alderete
on 01 May 07The All Clad stainless is a great set. And don’t let people tell you not to buy a set. Just don’t buy a set that has a bunch of stuff you don’t want/need. If you buy one with all pieces that you’re planning to use, you will pay less, especially if you shop around for price, or can wait for a seasonal sale or promotion.
Steve above refers to the MC2 series of pans. MC is short for Master Chef. This series is both less expensive and better performing than the stainless version. The reason is that they eschew the exterior stainless, trading it for a thicker aluminum layer. It’s not as pretty, and over time definitely shows abuse more than the stainless will. But the thicker aluminum conducts heat better. That will usually translate to more even cooking, better heat retention or thermal inertia, etc. Better performance.
And it’s cheaper than any of the other All Clad styles. It’s not the reason I bought them, but it’s certainly a nice bonus. As long as you don’t abuse them, and don’t fetishize your cookware’s appearance, they will look just fine for decades.
Yosef
on 01 May 07Was that hash browns you made or hash brownies :-)
Scott Stawarz
on 01 May 07I have a 5 year old Calphalon non stick set. I love it, but if I were to buy a set now, I’d get All Clad stainless steal.
One thing, I’ve been looking for is a nice pan set that is dishwasher safe. Most of the nonstick pans do not recommend the dishwasher. Although, I would not go with nonstick due to toxins in the future. For now, I have the pan set and willing to live with the risks.
Be aware of washing requirements when buying pans.
dylan Davis
on 01 May 07thoroughly recommend circulon for frying pans I have two that I have used for last 4 years and are still in excellent condition.
Also le crueset for dutch ovens also have le crueset cast iron iron skillet, great for ggrilling on the stove top if you have gas stove top
Nick
on 01 May 07“I dream of also owning some Le Creuset cookware, at least a Dutch oven to make braised meats and stews.”
Sounds like someone is hoping a Le Creuset Executive is reading this right now. I know I would be, I’m always lookin’ for freebies!!! :)
Henkka
on 01 May 07Similar to the All Clad there’s “Tools” series from Iittala. Very nice looking, professional series and very expensive. Been drooling for these for a while now, trying to get the courage to spend 200 eur for an oven pan. But these should last for a lifetime.
Iittala Tools
Lisa
on 01 May 07Be careful—Cast Iron is a no no on ceramic cooktops!
Graeme Mathieson
on 01 May 07Le Creuset pans are incredibly good. I don’t cook with them every day because they’re can be awkward to clean, so I do have a cheap non-stick set for nights when I can’t be bothered. I’ve also never had much luck cooking rice in the Le Creuset range we have. But they’re just fantastic for casseroles and soups.
If you’re investing in some cookware, make sure you get a decent set knives. I was given a Japanese Knife Company’s Chef’s knife as a gift, and it’s been remarkably good so far. You just can’t beat a good set of knives for making you enjoy the cooking process. It’s a bit like what Rails does to software development.
Brachinus
on 01 May 07Timo 30 Apr 07 Creuset = good idea, but what on earth is a Dutch oven? I’m Dutch, I cook as long as I can remember, never heard of it though.
Apologies for the ethnic slur, but “Dutch” in this context is like “Dutch treat” or “Dutch uncle”—it means “not genuine.”
The original Dutch oven was a cast iron pot with a concave lid that you’d use over an open fire. You put some coals on top, and get heat from both directions—just like a real oven. Campfire cooks use them for baking or other applications where even, all-around heat is desired.
ObTopicAtHand: My wife and I mainly use Circulon stuff handed down from my mom after she “upgraded” to Calphalon, plus an ancient cast iron skillet handed down from my wife’s mom. I think they work OK. I’d love to get some All-Clad pots and pans, but I’m not the one who does the dishwashing, so it’s not going to happen.
DiscoverChefs.com
on 01 May 07Going stainless is a good choice. You can pickup commercial grade at Edward Don Outlet for cheap (This just in. It’s closing Mid May, all items look to be 50% off. Shucks. I am on my way before it closes.).
I like using my cast iron grill pan. People at work actually think my food was cooked on an outdoor grill.
Daniel McLaren
on 02 May 07I don’t understand why nobody makes pots with non-metallic handles anymore. I bought a cookware set despite being skeptical about burning myself on the handles. Sure enough, I ended up using oven mitts because the lid handles got too hot. Fortunately I’ve since acquired a set of old pots from my sister (and returned the old pots). Anybody else wondering about this?
scared coward
on 02 May 07there’s an 8-year old inside you? his name is snickers?
kiplog
on 02 May 07I don’t believe in sets either. You need different pots for different meals. I have one of each brand mentioned -
Le Creuset pots with lids make great roasts and slow cooked meals. throw a chicken, some veggies and some stock or wine in, put it in the oven for an hour and it comes out perfect.
Non-stick should only be used for things like eggs and fish. And they need a lot more care than any cast iron. If you buy your pots and pans right, the non-stick stuff is the only stuff you’ll be replacing in your lifetime.
Don’t buy plastic handles, you should be able to throw your pan under your broiler without worry. All-clad and Calphalon make pans with metal non-heat transferring handles, that don’t get hot on the stove top.
You don’t need a $150 pot to boil pasta water, although it’s hard to find a cheap one with a thick enough bottom for chilis and stews.
Jeremy
on 03 May 07Steel is an old technology in pans. Try diamonds and pressure cast aluminum. Non stick that lasts. I bought several of these pans and would never look back to cooking and cleaning with steel again, never.
http://www.swissdiamond.com/
Bart
on 03 May 07We made a site for Demeyere-Cookware. The have some great stuff! www.demeyerecookware.be
bmc
on 04 May 07The Cuisinart multi-clad series offers the quality of All-clad at 1/4 of the price.
It’s got 3 ply construction with 18/10 steel in and out with an aluminum core and the handles are riveted in. They did a nice job with the shaping and form too, especially on the skillet and saucier. The handles on all the pieces feel terrific in the hand and don’t get hot. I also found the non-stick surface more durable than the calaphon or american eagle brand non-stick pots.
Amazon has ‘em cheap by the set or individually.
I also have a lodge 12” cast iron pan. It’s the business. Every household needs a cast iron pan.
Paul Schreiber
on 04 May 07On the recommendation of a friend who is a great cook, I picked up some Lincoln Wear-Ever from the local restaurant supply store.
They’re serious about their non-stickiness. It works well, and the pans are very durable—super-solid and well-made. The rubber handles are a nice touch, and seem to be pretty heat-resistant.
They have three models—the high-end ones are called “CeramiGuard.” The staffer recommended those to use, so we spent the extra few bucks.
Leo Klein
on 06 May 07All-Clad LTD—that’s the way to go! I think I have every All-Clad LTD pot they make.
I have to be physically removed from department stores to keep me from buying yet another of these pots. When I depart from this life, I want them buried with me.
John
on 06 May 07To add one more plus for All Clad, about 15 years ago one of our All Clad sauce pans was dropped on a tile floor. Oddly, it didn’t chip the tile but made the top of the pan out of round so that the lid didn’t fit. I called AllClad to ask what to do and they said just send it to us, we’ll fix it and send it back. Which they did. Cost to me- one way shipping. I hope they still have this policy because it made me a fan.
This discussion is closed.