Deciding Which Type of Cookware to Get

I have been married 40 yrs today ....and I love my Berndes frying pan. My daughter has almost a whole set and she loves it also. Also, the rest of my cookware is All Clad and I love it....you won't go wrong with either. Diane

How about Ultrex? they make nonstick cookware with a 75 yr warenty! I have 2 sets at my house and another at the ranch! They are wonderful and you can even use metal utensils in them! Go to HSN.com, and go to cookware and then Ultrex. You will not be sorry!

I know what you mean most non-stick cookware loses it's coating. I have a set of circulon non-stick and they seem to hold up well. A bit expensive but well made.

A. - Please for your health and that of your family do NOT use any non-stick cookware. It is a shame that this stuff (especially when trumpeted by famous people) is even sold. It is proven to deteriorate into your food and add to the overall load of poisening in our bodies. Buy cast iron or stainless steel.

Do not buy the hard annondized ones or the non-stick surface stuff. After cooking for some years, the material will start to flake and it will become part of your food. Look for the stainless steel cookwares that are heavy and study with also a stainless steel handle. Also add a cast iron grill pan with a handle that can go into an oven. I've had my stainless steel cookware for over 10 years now and it still looks like new. I cater from my house and I also teach cooking classes at my house and I use this stainless steel set. It still looks like new. I think most people think that if they get the non stick surface food will not stick to it. ON the contrary, food will stick more especially if you don't use the right temperature. Protein will stick to a surface if its moved b4 it has time to cook. And if you are not cooking at the right temperature to start with, no matter your cookware of choice, your food will stick and then you will have to scrape it harder and then (over time) you will activate and disturb that non stick material that has been sprayed onto the cookware, and the more your scrape in the sink, the more that material comes up and then you end up cooking it into your food. The stainless steels is more forgiving to cooks than they think. Always heat to a high temperature then put in your protein. Don't disturb the protein untill it has had enough exposure to the heat. And my set was only $150 from sears. Just look for sturdy construction and heavy bottom with a lid that's also stainless steel not the see through kind.

As a chef, I like the All-Clad Stainless. It's a little pricey, but it will last for my kids' kids if proper care is given. It's not one of those you have to pamper and too time consuming, but you will enjoy it for a lifetime! Good luck with nursing school!!

Hi A.,
rachel Ray cookware is awesome. I have some of it and I love the piece I have. I also like the cookware from Paula Dean- but, and a big but- these cookwares have a chemical coating and it is my belief that stainless steel is the best- I would look for 18 gage or higher- I believe Sam's wholesale has good stainless cookware. It will last forever. I have a set from Wolfgang Puck and I have had it almost 10 years and it still cooks perfectly. While not always "non stick" I believe it is the healthiest cookware to use.
Goodluck and blessings

Just a tip for you if you decide to get Teflon coated cookware. You've already heard not to use metal spoons so as not to scrape off the coating. Additionally, when I purchased my last set of cookware a couple years ago, I learned that you also shouldn't use the non-stick cooking sprays (like Pam) with Teflon as it builds up on the surface and ruins the Teflon coating. Just use regular oils and your non-stick coating will last much longer. Additionally, I always wash mine by hand, as the dishwasher detergent is too harsh and will also ruin the Teflon surface.

A.,

Years ago, I had a set of non-stick cookware (I believe it was T-fal). I am a huge fan of my dishwasher, and as a result, the teflon ended up scratching and/or flaking off in our food.

A few years back, I was shopping for a new set, and the salesperson recommended stainless steel. I expressed a concern over sticking, and he asked me what I usually cook. Through our discussion, we determined that most of the stuff that I cook is some kind of liquid or has oil in it (i.e. boiling pastas, sauces, or frying things in a little bit of butter or oil). The only thing that I would cook regularly, that I needed to worry about sticking, was eggs.

SO, I bought a set of Stainless Steel Calphalon, and I purchased a separate non-stick for cooking eggs, that was supposed to be dishwasher safe. Unfortunately, the teflon has started flaking on the edges (I haven't yet sent it in for a warranty exchange), but since then, I've only been using the stainless steel, and just spraying it with Pam. It works like a charm, and I can throw them in the dishwasher with no worries.

The only regret that I have, is the handles on my cookware. The stainless steel is a bit heavy (not too heavy to lift), and the handles on them are rather thin. When I have something on the heavy side (like a pot full of boiling pasta), I'm afraid to pick it up only by the handle, because it either spins really easy in my hand (and I'm afraid it will dump on the floor before I get to the sink), or it's difficult to get a REALLY good grip on the handle, and turn it over to dump it. I usually end up grabbing a potholder, then holding the handle with one hand and the side of the pot with the potholder.
After I bought mine, I found a version of the Calphalon stainless steel with larger (fatter) handles that were much easier to grip.

Happy Cooking!
M.

I have had a large set of All-Clad for eight years. It cooks well and evenly. And, it is beautiful, to boot! We keep our cookware on a pot rack, and it shines like it did the day we bought it. We bought a mixture of copper-enhanced pieces and all stainless pieces. The latter serve my love of the dishwasher. They wash well, and are treated to a once-over with Bar Keeper's Friend on occasion. Of course, the pieces with copper must be hand washed. While they are expensive, I think there's value in that I don't see why I would ever need to replace them. In fact, I continue adding supplimental pieces.

Go for the hard anodized. The teflon coated ones can be toxic if they are heated to too high a temp. They also do not last as long as the hard anodized.

I love JC Penny's store brand Cooks hard anodized pots and pans. My husband started my set of them about 4 years ago and gradually I get more pieces every year.

If you go w/the non-stick/teflon type, you hafta be careful & use plastic or wooden (not metal) utensils in it b/c it will scratch off so easily then eventually they become rusty & will have to discard them later. Using a plastic spoon w/a metal handle is fine so long as the spoon or spatula end is not metal & be careful not to scratch w/the handle part. I actually prefer glass, stainless or cast iron. When I'm able, I'm just going to spend the extra money & replace my baking pans w/glass or something that won't rust or hafta be careful with in that respect. Good luck!

I had a set of T-Fal with teflon but the teflon peeled off and then i noticed one day that it was getting stuck on my food! That's when I went out for take out instead and went to go buy a set of stainless steel pots and pans! I bought the Tools of the trade Belgique, which is more sturdy and thicker than the regular tools of the trade brand they sell at macy's. I was worried at first because it wasn't as expensive as the other brands, but I have to say that I am impressed! I have just been adding more to my collection as I go and have no regrets. The food does not even stick. I use a little bit of oil or butter when I make eggs, but it washes clean. It's better to wash them by hand to keep their shine, but they are great! Good luck!

I have to tell you about a fabulous cookware that I sell through Entertaining at Home. My business is a direct sales company and the products that are sold are of high quality and workmanship. You can go to my website and look at the pictures and read the information at www.bettyhart.eahweb.com. page 68,69 of the online catalog. I have a set of Stainless Steel as well as the Anodized set. There are pros and cons on each set that go with your cooking style and handling of the pieces. I prefer the Stainless Steel, my grown children love the ease of the Anodized. You can either purchase or if you host a party you can receive free products plus 1/2 price products. Too much to tell you in a short message but I would enjoy giving you some information on the cookware. B.

I love my Pampered Chef cookware. We have the professional non stick. I like how they cook, clean and stack. I also like the fact that anytime one needs to be replaced, it will be for free. They are guaranteed for life!! I have a flat top stove, so if one gets worped...I get a new pan!! They are expensive so I would host a party. At least you can get the set for 1/2 off that way. Good luck with your decision.

S.

Hey A., you might want to give Tupperware a look over. My sister sold me a set a few years ago and we(my husband and I) really love them. Give it a look, here is her info: Rosalinda Bernal DeLeon
mytupperware.com/sunshinerose
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Good Luck!

I love to cook. I have invested in Calphalon. I bought my pieces over time. I bought some of them really cheap. ($20-34) I also have two pieces of Le Creuset. The Le Creuset is expensive. My mom just recently replaced one that she had for 30 years. You will get your moneys worth. The Le Creuset will not stick. I like my Calphalon because it can go from stove to oven. I also have an Al-Clad grill pan that I recommend for anyone. I hope this helps and happy cooking.

My two cents worth is Pampered Chef. They have both types. I prefer non-stick, but maybe that is just me. Both types ore lifetime guarantee, the last set you will every need to buy.
Like one of the other posters mentioned, if you have a party you could earn a half price deal which is totally awsome to get a set of cookware (or the awsome knife set).
Somebody mentioned they had problems with the non-stick peeling on one. I am not sure how long ago that was, but the newer ones are the DuPont Autograph 2 coating. They are oven safe to 400, made of hard-anodized aluminum reinforced with titanium. If they did peel, you just give it to your rep and get a new one.
For the Professional Stainless cookware, they are Tri-Ply Clad with aluminum core between two layers of 18/10 stainless steel. They are oven and broiler safe to 500 and the lids are heat resistant to 400. They have measurements on the inside too. Both types have glass lids so you can check on food without letting steam out.
As you can tell, I love Pampered Chef. I have most of the stuff as I have been buying little by little for the last 7 years. I starting selling it 4 months ago just for the fun of it. I only do 2 parties a month as I am also a full-time RN and help my hubby run his business. Call me if you are interested. ###-###-####

Make sure you have at least one non-stick saute pan. It makes eggs and some of the other things easier to deal with. Everything else could be in the aluminum or cast iron or whatever you prefer. Teflon coated pans are so picky about how they're kept, but they are handy to have around.

Hi A.,

I actually just bought two of Rachael Ray's pots last month and I LOVE them! I have never enjoyed cooking until recently, so I wanted to invest in some better pots other than the the cheap Wal Mart ones I usually buy. I looked up several different brands and read tons of reviews, and Rachael's cookware blew everyone away. I bought the hard anodized aluminum 5 qt oval saute pan and the 8 qt oval stock pot, and they both have non-stick interiors. Again, I love her cookware, and I will be adding more pieces to my collection in the near future. Hope this helps you.

Have a great day!
Renee'

All-clad stainless steel and Le Cruset all the way...

I myself am looking into new cookware, so this thread is very helpful. I'd like to put in my two cents though about pampered chef and calphalon. I have both and neither were very good. On both, the non-stick surfaces either peeled off or wore very quickly. In fact, I've purchased three calphalon pans. The first flaked off within a few months, so I thought it was defective. So, I bought two in a set and now they are doing the same thing. I've thrown them out. Good luck!

Pampered Chef is my favorite because it has a lifetime warranty.It is the professional cookware. I have a rep if you need one, but if you have a party like I did it can be half price depending on your sales or you can just buy it outright from a rep. If it does start sticking,just send it back for a new one. I have not had any problems with mine.

We purchased a set of Emeril's cookware a few years ago and have really enjoyed it.

I have All-Clad copper-clad stainless steel and love it! It heats evenly and I don't worry that I'm getting the flakes of nonstick in my food. I wash it by hand & scrub to get any residue of food & cooking oil off, then clean the copper before I put it away. (BarKeeper's Friend is great for both surfaces!)

I've got a mixture of several different things and really, I think that's what you want.
I love our hard anodized it's great for meat or anything where you want a little caramelization. But you shouldn't cook acidic things in it (like anything tomatoey). So we've also got a Le Creuset dutch oven for things like that.
And then we've got a couple of non-stick skillets that we use pretty much only for bacon and eggs. 'Cause let's face it eggs stick a lot.

Getting it piecemeal means you don't get that great buy of a set, but you also don't end up with pieces you never use. And if you hunt around for a good deal, you can usually find just what you want. Take advantage of coupons for Bed Bath and Beyond ... that kind of thing.

I bought mine from Bed Bath & Beyond. I believe they are the Caphlon brand. They have 2 styles of non-stick and they have a lifetime warranty on them. I love them. I will eventually purchase Royal Prestige which is REALLY GOOD and lifetime warranty but most people pay it off monthly but you get your cookware immediately. You don't have to wait. I've really liked my cookware that I have right now but Royal Prestige is top of the line. You can't purchase in the store you purchase through the company only. Sorry I forgot to mention that if you go to one of the presentations you usually will get a huge discount that you wouldn't get if you just call the company. We didn't get it at that time because we were working on buying a house and wanted to get our finances in order before I started creating more payments. Once we get settled in I'm probably going to go ahead and get mine. You can get the name of the guy who does it at the bridal extravaganza. He's out of San Antonio but comes into town for the show. I can't think of his name off the top of my head but he's the owners brother who comes into town for the shows. Have fun shopping.

I'd say go with castiron and stainless steel. My skillets are all cast iron and have lasted for a very long time. They were orginally my grandmother's, then my aunt had them, and now I have them.
I have several stainless steel pots and love those. I have some non-stick ones but I rarely use them. I prefer my stainless steel pots over my non-stick.
Stainless steel and cast iron can be expensive, but are well worth any price since they last so long. You can find cast iron items used and save money that way.

I love my Pampered Chef cookware. It is a bit expensive but, it comes with a lifetime guarantee against manufacturer defects. I think Costco might have something a little comparable. Here are somethings to consider with the "nonstick" cookware. It will only stay non-stick if you do/don't do these things.
Do not put it in the dishwasher. Always hand wash. The dishwasher detergent is harsh and will ruin the surface.
Do not use nonstick cooking spray in it. It builds up and makes your pan sticky. Instead use real olive/vegetable oil or butter.
Do not stack the pans on top of each other unless there is a protective barrier in between. The non stick coating can be scraped.
Never use metal in a non stick pan.

If you invest in a good set of pots and pans it should be the last set you ever buy.

I would suggest investing in All Clad...we are glad we did. We did get some peices as wedding gifts but mostly bought it ourselves. I can not rave about All Clad enough!! Here it is 8 years later and they look as good as the day we bought them. They are so sturdy and stand the test of time. We did not get any that have the nonstick surface...so I can not atest to that line of All Clad. I just relearned how to cook without it and now prefer it. It used to be that the nonstick surface would start to come off as they aged, and that freaked me out...was it getting into my food? Thats a little freaky...I don't even know what the nonstick surface is made of...what kind of chemicals they are. Anyway, I totally love and trust my All Clad. Good luck in your decision.

Hi A.,
I would suggest that you do ot get non-stick as it Teflon is very bad for your health. Corningware or stainless steel is the safest. Also do not get aluminium as it can leach into food and is also bad for you.
Sincerely
W.

Just as a thought have you thought about hosting a party where you can earn your cookware for free or half off all while chatting and enjoying some time with friends and family? Although I work with Entertaining at Home and we sell wonderful cookware but I know Pampered Chef does as well. Please check out www.sawahm.com to see a group of home business owners that would be happy to help you.

God Bless,
N. Lundschen
www.FiestaDreams.com

Pampered Chef has an awesome line of stainless cookware with a lifetime guarantee. The only set you'll ever need to buy - it can go into the oven and the broiler and is tri-ply clad thick aluminum core with stainless steel interior for even heating and easy cleanup! Do I sound like a sales consultant? Yes I am! But I was a customer first and got a 7 piece set for 1/2 price by having a party. :) Go check it out at

www.pamperedchefbiz/nancysertichpc.com - put in the Internet Explorer search box, Google, etc. won't find it.

Wow...you got quite a few interesting responses.

Let me clear up a few things...

1) Only a select few diswashing detergents have chemicals harsh enough in them to hurt your dishes, pots/pans...What actually casues the problem in non-stick pots/pans in a dishwasher is the high temperature mixed with the plastic coated rack scaping against these during the wash cycles. It's part of the reason they will begin to look pitted even if you do not use metal utensils with it...

2) non stick surfaces make cooking a bit easier (especially for the harassed mom or dad trying to keep an eye on the baby/kids while cooking), but all pans can be used with out sticking if you follow a few simple rules for temperature and use of product that you cook with when you cook.

Personally, I use Emerilware. It's what I wanted for my wedding set and I was lucky enough to get a GREAT starter set of like 20 pieces. It's rather expensive but has been worth every penny. And it comes with a lifetime manufacturers warranty against defects.

However...having said that...the set is heavy, and while I am perfectly capable of handling such a set, my mother chose Rachel Ray's set due to her Rheumatory arthrits preventing her from being able to lift heavy pots/pans any more. She still has a couple of heavier pieces for specialized cooking, but she gets help from my father when she uses them.

You are absolutely right that there is a lot that goes into making the decision to go one way or the other...What I found out when I researched cook ware before deciding what I wanted, was that most good chefs have several of each type of cookware for doing different things. It helps with cleanup and timing of dish prep and a multitude of other things.

As for the issue of the non-stick surface leaching into the food you eat, most chef's counter this by paying attention to the condition of their cookware and replace any piece that they feel should be right away, often before most of us would ever think to do so.

Good luck on your decision and know that no matter which way you go, it will be the right choice for YOU!!!! ;-)

We've had Analon cookware for years now (7 or 8 years if I remember right) and haven't had any trouble with them. I really love cooking with it because it really is non stick and it is annodized, so it has lasted forever. We just have one pan that is starting to look like it needs replaced. Unfortunately, they don't sell our specific set anymore, so we're trying to find something to replace it with. I know they have phased out most Analon stuff now, but Calphalon is similar and I would recommend looking into that. I don't think I would ever buy "non-stick" cookware again because it just doesn't last.

Just to edit my previous response based on another post....we have always stacked our cookware together and as long as you're careful not to bang them around, it hasn't caused any problems (I think the traditional nonstick surfaces are a little less durable and more easily scratched, so you may not be able to get away with that if you don't have the annodized). We don't use metal utensils on them when cooking, only plastic or wooden, but I would think that would be standard with any non stick surface. Good luck!

Check into calphalon. It's expensive, but lasts. I have one hard annodized and I never use it. My non stick calphalon has a ten year warrenty and all have lasted 8 years except one which was used most often that I replaced after 8. BTW, we do not put them in the dishwasher.

If money is no object...All Clad is top of the line.
I myself, have Calphalon.

I'm skeptical of celebrity chef lines but I read that Rachel Ray's are getting decent reviews. Don't buy her oval pasta pan, doesn't cook evenly on your round burner. Also read that her orange or blue set is NOT to be used on all cooktops (glass, ceramic?). Need to research that first.

Buy on Amazon.com for the best deal. Get hard anodized over non stick. I believe they will last longer. You can't put them in the dishwasher.
You need to use heat resistant silicone coated or wooden utensils or wood to use to you don't scratch surfaces.

Don't stack on top of each other, if you do, line with paper towel or something.

If you google your request, you can read A LOT of reviews for "best cookware". Watch out for co. sponsored links that may be biased.

I don't know if you've ever tried any Pampered Chef stuff, I have most of it and it's GREAT. Since you like to cook, if you have a party, you can get ALLOT of stuff free, and/or half priced. I've owned both their generation AND their professional line and LOVE them both. I got the generation 15 years ago and I still use it. I loved it so much back then that I also got my mother and my sister-in-law a set of it and they both still use theirs. It will stand the test of time.

I personally would get hard anodized, but I don't use nonstick. Though I love cooking with nonstick, I don't like the dangerous chemicals that can (and are) released when you cook at higher temperatures. The instructions on most nonstick cookware tell you to cook at medium low. Higher than that releases chemicals into the food. I don't know about you, but I rarely cook at medium low! Cooking at the higher temps (and most of us do cook at medium) also destroys the coating. As soon as a little bit of it starts to come off you shoud completely stop using them, since it can get in food. This seems to always happen to nonstick, meaning you have to replace them sooner.

Hard anodized is something that will ultimately last you longer and doesn't have the dangerous association. I have hard anodized and then I mostly use cast iron. It's harder to clean and things do stick sometimes, but I prefer it over the chemicals in Teflon!!!