Recommend your pots and pans

[Anonymous]

Our set from when we got married 20 years ago is not looking good.

I’m thinking stainless steel. Is that a good idea for a safe, good material?

Can you recommend your brand? I need one large pan, one smaller pan for eggs, a pasta pot and a smaller one for pots.

Does Costco have a good set? Can I get away with some from a place like Ross or TJ maxx?

I do cook a lot, so I should know this, but I’m not good at shopping for myself. Would love some help. Didn’t have luck with a cast iron skillet some years ago, so prefer not that route.

Thank you!!

[Anonymous]

I love my All Clad.

I'd stay away from sets; they are created to sell you pots/pans you don't need.

[Anonymous]

I have Demeyere. Expensive and heavy, but heat very evenly and retain heat well. They'll last a lifetime.

https://www.zwilling.com/us/demeyere/cookware/

[Anonymous]

Chefs (professional and home) rave about made in

We have all clad copper core and it’s doing great 15 years in

[Anonymous]

I really like my Vollrath tribute pans. I also have a similar all clad, and it’s great too, but I wouldn’t pay the extra money because I like the Vollrath pans better and they’re less expensive.

Stainless steel is great, but you have to heat them to some magic temperature and then let them cool down to cooking temp. That makes them nonstick. There are videos about it out there. It’s tricky to get it cool enough again to cook eggs slowly, so I keep one nonstick coated pan for eggs. But for everything else I do stainless and I love it. Plus, if anything does get stuck on you can go at it with a stainless steel scrubby. I’ve never had anything that didn’t come off easily with a soak and a stainless scrubby.

[Anonymous]

All-Clad d-5 series are very solid. Made in PA. They are the Last pans we will ever need. Plan to hand them down to DC eventually.

[Anonymous]

You’ll want a non-stick for eggs. I love our scanpan, but it’s not cheap. Agree with pp, it’s better to just buy the pieces you need instead of getting a set.

[Anonymous]

This is great info. Thank you!

-op

[Anonymous]

I have a bunch of our place stuff and it’s what use primarily. My fancy stainless/copper stuff is in the back of the cabinet collecting dust.

[Anonymous]

I buy Farberware at Ross/Marshalls. Much better than T-Fal.

[Anonymous]

Bought Caraway and it crapped out in 6 months. Avoid.

[Anonymous]

Here’s my experience

Caphalon non stick in the 90s, meh to bad and didn’t last.
All Clad Stainless ..pretty good, works but not great
All Clad CopperCore much better

Tramatora - honestly the absolute best even though it’s far cheaper. I’ve bought it at the Costco business center for the non stick and Amazon for the stainless steal.

Also love my Lodge cast iron pan and Dutch oven. Creuset was great but actually chipped. I prefer Staub. I also love my carbon steel Wok.

[Anonymous]

My Revere ware with copper bottoms have held up like new for 40 years of daily use!

[Anonymous]

I have all-clad non stick for induction. I like a lot and like the sizes I have but not as much as selecting individually. You are much more limited in sizes for induction because that surface connecting the pot to the induction has to be maximized.

[Anonymous]

Our chef loves our All Clad. We have a few copper pots and pans bought on France as well, and a few cast iron.