What type of Cookware do you have, and do you like it?

[Anonymous]

Cast iron mostly, I love it!

[Anonymous]

Anonymous wrote:Any recs for good nonstick cookware that holds up?

Scanpan is supposed to meet this criteria.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Any recs for good nonstick cookware that holds up?

Scanpan is supposed to meet this criteria.

Right now I'm using the Gotham Steel pans that I saw advertised on tv, which is very unlike me to buy off of a tv ad so Covid must have been really getting to me last Spring. Anyway, I bought a bunch for me, my sister, my mom and a few of our college kids. Mine seem to be holding up okay for me. My mom loves her set. I haven't heard from anyone else. The price was certainly right.

[Anonymous]

Anonymous wrote:What the heck are you doing to your cookware that it’s not holding up? Don’t buy Creuset if you’re going to use it like a wok. This is not a brand problem, it’s user error.

+1 my larger le cruset is 20 years old. They don’t even make the shade of blue anymore. Is she frying burgers in them?

Stick with stainless steel al clad as it can take the worst beating and sos pad back to new.

[Anonymous]

Anonymous wrote:How did you manage to ruin Le Creuset?
No nonstick pan is going to hold up well under very high heat.

I put a large Le Creuset lid on a large Calphalon skillet and then could not get it off. I had to throw both out and was not able to eat my dinner that night.

I dropped a Le Creuset lid on my ceramic floor and the black handle chipped off.

My daughter kept the heat too high, which scorched two of the pans.

[Anonymous]

I'm really happy with my Le Crueset non-stick. It's iodized or something, not a spray on non-stick coating that gets scratch off.

[Anonymous]

I put a large Le Creuset lid on a large Calphalon skillet and then could not get it off. I had to throw both out and was not able to eat my dinner that night.

I dropped a Le Creuset lid on my ceramic floor and the black handle chipped off.

My daughter kept the heat too high, which scorched two of the pans.

The black handles on the lids are easily replaced- take about 30 seconds. I really hope you didn't throw that lid out!

[Anonymous]

I cook nearly every day and have a mix of brands.

1 Staub large dutch oven (used to have a Le Creuset, then received the Staub as a wedding gift)
1 Staub braising pot (oval shaped)
2 Tramontina nonstick skillets
1 Le Creuset saucepan
1 Le Creuset roasting pan
1 stainless steel spaghetti pot (not sure of brand, pretty sure I got it at TJ Maxx)

For everyday cooking, I prefer the Staubs over Le Creuset because the finish holds up better. I have been using my Staub nearly daily for 6 years, and it still looks almost good as new. The Tramontinas are excellent but I put a lot of wear and tear on them, so I replace them every 2 years or so.

[Anonymous]

We got a set of All Clads (the high end line, whatever that is) for our wedding 20 years ago and it's still as good as new, literally. Aside from some smatterings of burnt grease at the corner of the handles, it all looks the same as the day we got it. And we cook A LOT, on very high heat, and have even had total burns (as in, left the pan on the stove and left the house) on some of the pans a couple of times. All Clad all the way.

[Anonymous]

Anonymous wrote:We got a set of All Clads (the high end line, whatever that is) for our wedding 20 years ago and it's still as good as new, literally. Aside from some smatterings of burnt grease at the corner of the handles, it all looks the same as the day we got it. And we cook A LOT, on very high heat, and have even had total burns (as in, left the pan on the stove and left the house) on some of the pans a couple of times. All Clad all the way.

Am I the only person who doesn't love All Clad? Or is the stuff you can pick up at Home Goods lower quality?

I got my first saucepan over the summer, and don't find that it cleans up well. It seems to heat up okay, but I've had better luck with 20+ year old Le Creuset and Calphalon.

[Anonymous]

Anonymous wrote:I put a large Le Creuset lid on a large Calphalon skillet and then could not get it off. I had to throw both out and was not able to eat my dinner that night.

I dropped a Le Creuset lid on my ceramic floor and the black handle chipped off.

My daughter kept the heat too high, which scorched two of the pans.

The black handles on the lids are easily replaced- take about 30 seconds. I really hope you didn't throw that lid out!

Thanks. I still have the pan!

[Anonymous]

Anonymous wrote:Cuisinart Multiclad Pro. It's an All Clad knockoff, but it's really good quality and I find the handles and the balance for handling the pans a lot better than All Clad, which I kept feeling like I was going to drop.

I like Calphalon nonstick. My Calphalon Contemporary has held up really well. I think they've discontinued that line, but it looked like they offered something similar last time I was in that section of Crate and Barrel.

I love my Calphalon Contemporary. I'm trying to switch to more stainless/tri-ply because it lasts longer than nonstick, but I have a few nonstick pans for certain things.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Any recs for good nonstick cookware that holds up?

Non stick just does not hold up. I think it is better to buy cheap and replace frequently. I have changed to cast iron.

+1. I have one Cuisinart non-stick pan for certain things that really need it, but I use a well seasoned cast iron pan or All Clad most of the time.

+2 I have a "nice" non-stick Cuisinart that I use when people are over but otherwise I buy the cheapest non-stick pans I can find and toss them once they go bad. I'm weird and I don't use cast iron at all.

I've found that non-stick (even cheap ones) holds up fine as long as you don't use super high heat and do not put it in the dishwasher.

[Anonymous]

I have different brands and types for different jobs

-heavy AllClad stock and soup pots. They are a PiTa to lug around and wash but they are good solid pots for soups and stews.

-field skillet — I like this a lot more than DH’s bumpy Lodge and so cook a lot more with cast iron that I used to

-Sur La Table brand tri ply skillets - these are decent

-carbon steel pan - makes food taste good! I only have a smaller pan (6-8” maybe?) but I like it.

-nonstick ceramic from Greenpan. I use these a lot for eggs and stirfry when I don’t want to scrub out a pan. But they wear after a year or so despite careful cleaning and silicone utensils only. Would be open to a different replacement here.

-I would still like a Staub. I do have an All-Clad braiser but the enameled cast iron is classic and seems so cozy.

[Anonymous]

We splurged on Caraway summer 2020 and it's been amazing!

https://www.carawayhome.com/products/cookware-sets/?color=navy