Help me choose two new skillets/sauté pans

[Anonymous]

I burned my stainless steel pan to a crisp and it's time to get rid of my nonstick, which I've been meaning to do for a while. Recommendations of types/brands, please?

[Anonymous]

I'd like to know as well. We need all new cookware that is not non-stick.

[Anonymous]

I love the All-Clad 4 quart saute pan, we use it all the time. Also have skillets in the same line, but they get less frequent use (just because of the types of things we cook, nothing wrong with them).

[Anonymous]

Get an all clad stainless steel stock pot and large sauté Pam - like the 12-15" one with straight sides a couple inches high. also, get a cast iron skillet to replace your non-stick. Those are cheap!

[Anonymous]

I'm older than many of you and have been through various sets of pots and pans. About five years ago, my son-in-law "introduced" me to All-Clad. I can't believe the difference--love, love, love the quality! I feel the same about Nodic Ware for baking as well. My cakes now turn out perfectly every time.

[Anonymous]

We've had our All Clad stainless set for almost 10 years now and still love them!! The sauté pan gets used VERY regularly. We don't use non-stick fry pan much (just a small one for omelets), just the regular fry pan (get it hot enough and use a little oil and things won't stick). The Dutch oven also gets used a lot.

Try Barkeeper's Friend if you do ever get anything burnt on. It'll keep them looking like new.

[Anonymous]

I would get one Lodge Cast Iron skillet, and an All Clad Saute Pan.

[Anonymous]

OP here. Thanks, everyone! Ordered a cast iron and a stainless steel pan, and they're on their way!