Advice on buying new cookware

[Anonymous]

I need to replace my large 12.5-inch skillet. It's my most used pan so I want to get something good but I probably can't afford the highest quality, probably something mid-range. What I have now is very low quality and it's non-stick. I want higher quality cookware and I want stainless steel. Can anyone recommend a particular brand or even link me to something you would recommend? I'm also in need of a smaller sautee pan so will probably purchase in the same brand that's recommended.

Thanks!

[Anonymous]

Anonymous wrote:I need to replace my large 12.5-inch skillet. It's my most used pan so I want to get something good but I probably can't afford the highest quality, probably something mid-range. What I have now is very low quality and it's non-stick. I want higher quality cookware and I want stainless steel. Can anyone recommend a particular brand or even link me to something you would recommend? I'm also in need of a smaller sautee pan so will probably purchase in the same brand that's recommended.

Thanks!

All-clad stainless steel made in the USA. Promos on frying pans with lids
12 in at top is $129 and 10 in is $99. A 10 inch is about 7.5 on the bottom.

Not much price difference between these manufacturer promotions and the mid range ones. Cheaper with lids than without! Check out amazon, macys, bloomingdales. Sometimes the dept stores can be cheaper than amazon.

[Anonymous]

+1 for all clad. I have several pans by them and they’re great. I also have a huge Cuisinart stainless steel wok that I don’t feel is as high quality, but it’s not bad. It’s a cheaper price tag.

[Anonymous]

My most used 12” skillet is my Lodge pre seasoned cast iron. It’s nearly non-stick and indestructible. Can take high heat and be put in oven. I have all clad skillets too but don’t use them as much. Lodge is very inexpensive too.

[Anonymous]

agree with all clad. I bought a d5 on a great sale at Williams Sonoma. I call it my work horse. You can do anything to it and just soap and water cleans it perfectly!

[Anonymous]

Anonymous wrote:My most used 12” skillet is my Lodge pre seasoned cast iron. It’s nearly non-stick and indestructible. Can take high heat and be put in oven. I have all clad skillets too but don’t use them as much. Lodge is very inexpensive too.

This is what we use. DH, our cook, has fallen in love with cast iron pans. My grandma would be proud!

[Anonymous]

Go to Homegoods/Marshalls or somewhere similar. Paying full price for cookware is a huge, costly mistake. There is always, always bargains to be had.

[Anonymous]

Anonymous wrote:My most used 12” skillet is my Lodge pre seasoned cast iron. It’s nearly non-stick and indestructible. Can take high heat and be put in oven. I have all clad skillets too but don’t use them as much. Lodge is very inexpensive too.

Ageee. I have a 12” Lodge and then a set of All Clad D5. I use the big Lodge the most. But seasoning it wasn’t quick or easy. Maybe it is me though. The first few years of owning it, I nearly threw it out several times. Now, with just a swipe of oil, I can cook egg white on that thing!

All Clad is great too. They are different and good for different things. I use my Lodge for Dutch baby pancake, eggs, searing meat, Shepard’s pie, cornbread, giant cookie, frittatas, Spanish tortilla, cinnamon rolls, roasting a chicken

The All Clad for anything else. All Clad makes a nice crispy fried egg too if you use olive oil.

[Anonymous]

Lodge. 12 in is generous and not too heavy for one hand. I have farberware stainless and always reach for the cast iron

[Anonymous]

Anonymous wrote:Go to Homegoods/Marshalls or somewhere similar. Paying full price for cookware is a huge, costly mistake. There is always, always bargains to be had.

Don’t do this. The quality is junk. It isn’t the same line of All Clad sold in WS and such. It
Is the thinner D3 version

[Anonymous]

Anonymous wrote:

Anonymous wrote:My most used 12” skillet is my Lodge pre seasoned cast iron. It’s nearly non-stick and indestructible. Can take high heat and be put in oven. I have all clad skillets too but don’t use them as much. Lodge is very inexpensive too.

Ageee. I have a 12” Lodge and then a set of All Clad D5. I use the big Lodge the most. But seasoning it wasn’t quick or easy. Maybe it is me though. The first few years of owning it, I nearly threw it out several times. Now, with just a swipe of oil, I can cook egg white on that thing!

All Clad is great too. They are different and good for different things. I use my Lodge for Dutch baby pancake, eggs, searing meat, Shepard’s pie, cornbread, giant cookie, frittatas, Spanish tortilla, cinnamon rolls, roasting a chicken

The All Clad for anything else. All Clad makes a nice crispy fried egg too if you use olive oil.

I bought the pre seasoned Lodge and it was good to go from the beginning. I wouldn’t have the patience to season it on my own.

[Anonymous]

I’ve found Calphalon pieces that I’ve been very happy with at TJ Maxx and Marshall’s. A covered 12” nonstick frying pan was 35. Sauté pans were much less. I also saw a few All Clad pieces.

[Anonymous]

Demeyere Industry or 5 Plus line. I love cooking with mine.

[Anonymous]

I prefer to avoid cookware made in China because you do NOT know what’s in it.