Help me choose new pots and pans

[Anonymous]

Anonymous wrote:In terms of ratings, All Clad gets the highest but they are expensive. I love mine. The next highest ratings are Tramontina - they are quite good too.

I bought the Tramontina recently and love them.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Does anyone have Hexclad? You can get it at Costco. Worth the $$? It’s a splurge for 3 frying plans.

Hexclad is not nontoxic.

What toxic material does it contain? I don’t know much about them other than Gordon Ramsey promoting them.

[Anonymous]

Anonymous wrote:Le Crueset nonstick. It’s anodized metal, not coated with chemicals.

I spent a fortune on these. One year later: they all have lost their non-stickiness. Pretty, but a waste of money. I do like LC casserole dishes, but that’s all I’ll use from them.

Switched to T-Fal (Tefal) Ingenio line, which has removable handles and makes for more compact storage. So, stainless for everything except two non-stick frying pans works well for us.

[Anonymous]

Revere wear with copper bottoms. We’ve had them for over 30 years and use them every day! They are still like new. No stains, no wear! A wedding present that has withstood the test of time. We even run them through the dishwasher every time that we use them. The handles are tight, the lids are in excellent shape, and we have a double boiler, 2 sauce pans, a skillet, and all matching lids. No weird coatings. Stainless steel. These go-to pans are absolute work horses.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My sister works in the food industry and she recommended these: https://greatjonesgoods.com/products/the-dutchess. They are also really pretty.

Do you have them? Would love feedback!

LOVED my mini fry pan - used it every day for 3+ years, sometimes, twice a day. Until it stopped working and my eggs were sticking badly. Wrote to Great Jones and they basically said the ceramic wears out after a year or so and was impressed I got 3 years. Ugh. For the price, don't want to replace a pan every year or so??

[Anonymous]

Stainless steel is nonstick, you just have to heat it up all the way and then let it cool down to your cooking temperature. It’s kind of a pain and takes like ten minutes.