cookware recommendation

[Anonymous]

I am in desperate need of some new frying pans -I am torn between spending a lot of money on 2-3 really good pans or going middle of the road. What brand do you use. Al Clad, Wolfgang Puck have been recommended to us-

anything else out there??

[Anonymous]

I have a Wolfgang Puck pan that is basically useless. The only thing that doesn't stick to it is melted butter. Seriously. I hate it.

[Anonymous]

For stainless steel, I've got Emeril Pro-clad, which I've been really happy with. I got it at BBB.

I've got a Cuisinart stainless steel sauce pan, which wasn't much cheaper than Emerilware, but I hate it.

[Anonymous]

Try TJMaxx, sometimes you can find All Clad for cheap. Hit or miss though.

[Anonymous]

i really like my all clad pan. but i can't stomach buying more of them because they are so expensive. my calphalons do just fine but i do find that i need to replace them every few years.

[Anonymous]

If you are looking for something non-stick, go lower price point because the non-stick coating gets gross or wears off after a while (I have a cuisinart pan that has held up well, but wasn't too pricey, especially with a BBB coupon). If you are looking for a stainless steel saute pan without coating, I love my All Clad. Expensive yes, but all my All clad look like new. Never use a metal utensil or steel wool on them. Use a nylon scrubber with Bar Keepers Friend to clean and polish when you have tough stains. They will last forever!

[Anonymous]

Calphalon but the hard anondized not the non-stick

[Anonymous]

Anonymous wrote:If you are looking for something non-stick, go lower price point because the non-stick coating gets gross or wears off after a while (I have a cuisinart pan that has held up well, but wasn't too pricey, especially with a BBB coupon). If you are looking for a stainless steel saute pan without coating, I love my All Clad. Expensive yes, but all my All clad look like new. Never use a metal utensil or steel wool on them. Use a nylon scrubber with Bar Keepers Friend to clean and polish when you have tough stains. They will last forever!

And when it 'wears off' it is getting into your food. Yuck. Avoid non-stick, it's not worth risking your health.

[Anonymous]

All-Clad is expensive but I think is worth the money. I've gone through all the cheaper brands (and had to throw them out) -- it's worth the investment; I wouldn't buy anything else. My MIL just baught a new fry pan at TJ Maxx for $80 or so.

[Anonymous]

9:49 is exactly right - if non-stick, just buy something cheap because the non-stick does not hold up forever. If regular, go with All-Clad - I adore all of my All-Clad pans and they will literally last you forever if you treat them well. Worth it to invest once in the good stuff instead of replacing crap every year.

FWIW, I think you should have both a non-stick and a regular frying pan. I have a calphalon non-stick that was relatively inexpensive ($30?) that has been very good so far.

[Anonymous]

We have All Clad and Le Creuset. Both are very good. The W-S outlet in Leesburg usually has All Clad on sale. The sets are the best deal.

[Anonymous]

I splurged on an All Clad pan and I loathe it. Everything sticks to it, even in a pool of oil. I believe it's a case of people thinking it's better because it costs so much more. Total brand snobbery.

If you're looking for daily use frying pans, I'm happy with ordinary old Kitchen Aid non stick. Wait for a Bed Bath and Beyond coupon, and go buy a set of three.

And, if anyone wants a small all clad frying pan, I'll sell you mine for cheap! It's all stained, though, from the three times I used it.

[Anonymous]

Anonymous wrote:I splurged on an All Clad pan and I loathe it. Everything sticks to it, even in a pool of oil. I believe it's a case of people thinking it's better because it costs so much more. Total brand snobbery.

If you're looking for daily use frying pans, I'm happy with ordinary old Kitchen Aid non stick. Wait for a Bed Bath and Beyond coupon, and go buy a set of three.

And, if anyone wants a small all clad frying pan, I'll sell you mine for cheap! It's all stained, though, from the three times I used it.

I've never had a problem with food sticking to my All Clad or even less expensive pans.

Three important things to remember is that 1) a pan should always be heated to the appropriate temp before any oil or food is placed in it. The heat opens the pores of the metal and prevents the food from sticking. 2) never, ever use any metal utensils on metal pans. Metal on metal scratches and can cause food to stick, 3) make sure pans are thoroughly cleaned after use. Food will stick to old crusty stains and food. Bar Keepers Friend will get any stains off of stainless steel. My All Clad roasting pan looks brand new and has roasted many a turkey and prime rib in its day. Wish my oven cleaned up so well!

[Anonymous]

Anonymous wrote:9:49 is exactly right - if non-stick, just buy something cheap because the non-stick does not hold up forever. If regular, go with All-Clad - I adore all of my All-Clad pans and they will literally last you forever if you treat them well. Worth it to invest once in the good stuff instead of replacing crap every year.

FWIW, I think you should have both a non-stick and a regular frying pan. I have a calphalon non-stick that was relatively inexpensive ($30?) that has been very good so far.

why should someone have both?

[Anonymous]

For non-stick, I would recommend a Lodge cast-iron skillet. You don't have to worry about the chemicals as with non-stick coatings, and after you have seasoned it, it is just as as good as a teflon-coated skillet. They are heavy, but not too expensive. I found mine at a Marshalls for under $20.

For just about everything else, I use the All Clad pots and pans that we received as wedding presents. I have rarely had a problem with sticking, and when that has happened, a good soak and some elbow grease have cleaned the pans back to good as new.

Some other foodies I know swear by Le Creuset or Staub. I love the way they look, but they are also quite heavy compared to the All Clad, and the enamel can chip.