I need new pots and pans

[athomeontheprairie]

I've only ever had non stick pans (from pampered chef). They've been fine. But even though I follow the recommendations-they lose their non stick coating. I want something that will last long term (two off my pans are only 5 years or less... Maybe thats really as long as they skills last?)

What do I want? My pc lady says cooking in stainless is very different. Is it? Suggestions please.

[Tess in the Burbs]

I bought a large All Clad set 14 years ago. I did have to learn to cook on stainless, and made some mistakes lol, but now I love it and prefer it. I have no nonstick in my house. Stainless is great

[solascriptura]

All Clad.

[gstharr]

Over the past 20 years, I've accumulated an assortment of cast iron pots, including enameled and non-enameled dutch ovens. I prefer cooking in these for the even heat distribution. The dutch ovens function as a crock pot on low heat.  I only use a stainless for boiling pasta or veggies.  I also use a non-stick for eggs.  We also, have a full set of stainless that s/o  prefers. 

[Janeway]

I cannot stand the black Calphalon ones. I gave all those away. We had them for years and rid of them. That is all I can say on that subject. 

[StephanieZ]

My favorites are my AllClad stainless and LeCreuset enameled cast iron. If you can afford them, that's what I'd get. 

 

That said, I have a simple stainless set I bought at Macy's for under $200 around 1992 that is still in (heavy) use after 25+ years. If you can find a heavy stainless steel set that is cheaper, it might do well. Look for heavy stainless steel with no plastic parts. (My set was Tools of the Trade, sold at Macy's in the 90s. Looks like they still sell it, still cheap, but now the lids are glass, which stinks because in my klutzy house, they'd break long before the pans wore out.) 

[Carol in Cal.]

I love my All Clad, and don't have the nonstick.  I don't trust the chemistry of it, and IME it doesn't last.

We have some older very heavy pieces in a line they don't make anymore called Master Chef.  It's not as attractive as the rest but is extremely functional.  Additionally after they stopped making Master Chef I got two sizes of their Essential Pans in  stainless on sale.  Those have become my go to pans for most things.  They are deep enough not to splatter, wide enough to fry or saute in, and seal well enough when covered to cook like regular pots.  Plus they transmit heat extremely evenly, and the absolute lack of 'hot spots' makes them superbly forgiving.  Best, most useful pots/pans EVER.

[Kelly on the prairie]

I love my Tramontina stainless steel pans and enameled dutch oven.  I purchased the pans from Walmart and the dutch oven from Sams.  They rated well and I can see why.  They were very cost effective and a pleasure to cook in and clean.  I also have antique cast iron skillets and Lodge skillets.  I far prefer my antique ones as the finishes are so nice and smooth.  As long as I have used my Lodge, it still isn't as smooth and will never be.  It is worth it to keep an eye out for them in antique shops and Salvation Army stores.  Some people don't know what they have and give them away; some people know what they have and give them away:)

[mamaraby]

I love my AllClad. I got it 14-ish years ago and they look just like they did when I bought them. The same cannot be said for me. :p

 

I also have a cast iron skillet that I hate (too fussy) and a non-stick skillet from IKEA that I love. I keep trying to get a second skillet from IKEA, but they are always out of stock.

[gardenmom5]

I've had better quality dept. store cookware (not target/walmart/etc.).  calphalon, scan-pan, tramontina,  (and they're all being replaced.)

 

My favorites are:

cast iron (for some things) - enameled and not. .

all-clad d5  (I have a couple non-stick I use for eggs, egg/milk sauces)  heaven.  (i've bought them when they come in at TJmaxx.  or ebay. I don't believe in paying retail.)

 

I was trying to get information on something and ended up on a cooks site.  for good inexpensive cookware (available from restaurant sites, or amazon)

 

vollrath, comes in several lines.

vollrath tribute is a very heavy three-ply that supposedly performs similarly to the all-clad d5 for supposedly less money.  my next pot purchase will probably be one.

 

for cake pans I like daddy-O.

I have a sheet cake, and several slip-bottom cheesecake pans from them. very happy with their performance.

 

the funniest bit of advice I liked from the cooks site was "buy mauviel from the factory in paris.  call them and have it shipped.  it's cheaper than buying them in the US".   not that I'm going to be buying any, but if you want copper, they're the only ones worth getting.

 

eta: the cooks site found all-clad d5 "tolerable".  the only AC they found acceptable. . . but these are *serious* cooks, many of whom had no issue with forking out for mauviel.

Edited July 24, 2017 by gardenmom5

[Farrar]

If you want All Clad, but can't afford it... Tramontina. Wal-Mart carries it. It's made the same way as All Clad and generally gets second best on consumer tests and the like. It's very, very good quality for a pretty low price.

 

If money's not an object or you can afford to splurge, I'd definitely say get the All Clad, but I've been very happy with my Tramontina.

[Zoo Keeper]

My favorites are my AllClad stainless and LeCreuset enameled cast iron. If you can afford them, that's what I'd get. 

 

That said, I have a simple stainless set I bought at Macy's for under $200 around 1992 that is still in (heavy) use after 25+ years. If you can find a heavy stainless steel set that is cheaper, it might do well. Look for heavy stainless steel with no plastic parts. (My set was Tools of the Trade, sold at Macy's in the 90s. Looks like they still sell it, still cheap, but now the lids are glass, which stinks because in my klutzy house, they'd break long before the pans wore out.) 

 

^ agreeing with all of this...right down to the steel lids. :)

 

I have a set made by Sitram--stainless steel with copper bottoms.  Maybe not as nice as All Clad, but less pricey (I bought the middle grade line, not the professional grade).  They have put up with years of use and abuse and keep on going. 

[gardenmom5]

If you have a costco membership - or a friend who does, -their stainless set is supposedly fairly decent for $150?   cause with all-clad I've paid that for a single pan - and it was still half-retail.  but so worth it.

 

I don't like "sets" - as i'd rather choose the pans I actually use.

 

and even though dh cooks - I've had to get on him about not using the non-stick omlette for frying a pork chop. . .  or bacon .  (just ordered another off ebay, for a great price, but we already have the domed lid.)

 

 

one other thing - metal lids are better for heating.  glass, while allowing you to see inside- will suck up heat and it alters how things cook.

 

I still have an old tramontina 3qt sauce-pan with a glass lid (love the shape, and looking for a replacement.).   I made oatmeal in the AC d5, and the tramontina,   tbh - I was surprised at the difference with the lids.  the metal lid also did a better job of keeping steam inside the pot, the glass one it would escape out the side even though it "felt" like it had a snug fit and the metal felt loose.

[Bambam]

I'm slowly switching to stainless one pot at a time. I've elected to purchase Tramontina because it is made in USA. I just don't want cookware made in China. 

 

I picked up a three pot set with lids from Sam's Club this morning for college girl heading to a dorm apartment with kitchen. $40 - and Tramontina - made in USA. Unfortunately it was non-stick and not stainless, but it will work for her for a few years. 

[Alessandra]

I love my Tramontina stainless steel pans and enameled dutch oven. I purchased the pans from Walmart and the dutch oven from Sams. They rated well and I can see why. They were very cost effective and a pleasure to cook in and clean. I also have antique cast iron skillets and Lodge skillets. I far prefer my antique ones as the finishes are so nice and smooth. As long as I have used my Lodge, it still isn't as smooth and will never be. It is worth it to keep an eye out for them in antique shops and Salvation Army stores. Some people don't know what they have and give them away; some people know what they have and give them away:)

I love my old Griswold and Wagner. I saw you tube videos by a cast iron pan collector. He suggested use something like a Dremel to smooth out the new Lodge pans. I also like French carbon steel, which acts like cast iron. I have the de Buyer Mineral B, on WTM Bill's recommendation. Matter also makes it xcellent carbon steel. Vollrath has a line too.

 

I've had better quality dept. store cookware (not target/walmart/etc.). calphalon, scan-pan, tramontina, (and they're all being replaced.)

 

My favorites are:

cast iron (for some things) - enameled and not. .

all-clad d5 (I have a couple non-stick I use for eggs, egg/milk sauces) heaven. (i've bought them when they come in at TJmaxx. or ebay. I don't believe in paying retail.)

 

I was trying to get information on something and ended up on a cooks site. for good inexpensive cookware (available from restaurant sites, or amazon)

 

vollrath, comes in several lines.

vollrath tribute is a very heavy three-ply that supposedly performs similarly to the all-clad d5 for supposedly less money. my next pot purchase will probably be one.

 

for cake pans I like daddy-O.

I have a sheet cake, and several slip-bottom cheesecake pans from them. very happy with their performance.

 

the funniest bit of advice I liked from the cooks site was "buy mauviel from the factory in paris. call them and have it shipped. it's cheaper than buying them in the US". not that I'm going to be buying any, but if you want copper, they're the only ones worth getting.

 

eta: the cooks site found all-clad d5 "tolerable". the only AC they found acceptable. . . but these are *serious* cooks, many of whom had no issue with forking out for mauviel.

I use a variety of cookware too -- pretty much everything, including tin lined copper. But not much stainless.

 

For OP. You tube has lots of reviews. You can even find Cooks Illustrated clips -- they are pretty restrictive about sharing print reviews, but unofficial videos are available.

 

Some stores I like (besides the more common ones) are

 

https://www.jbprince.com/?gclid=CIWa7v-XotUCFceFswodxoAP-w

Not cheap, but I Luke to see what higher end chefs use

 

https://www.webstaurantstore.com

Vast selection of commercial cookware, low prices, especially on brands they feature. Very fair shipping costs.

 

Chowhound forums have excellent, detailed discussions.

 

And check Home Goods. When they have Le Creuset, it's usually less than half the usual price. Leaves so-called sales in the dust. I stopped by a Le Creaset outlet store recently, no bargains at all. Home Goods!

 

Stainless steel --

 

***** Could you All Clad people say what series you are using, if you have done so already. Thx! ******

I am thinking of adding some stainless. All Clad $$$$? Sitram?? I hear from Chowhound the All Clad is way overpriced, but I hear from users that it is worth every penny....

 

ETA

Be careful if you buy copper. Mauviel has some lines that are lower gauge, not thick. De Buyer in eastern France and Baumalu in Alsace have excellent copper too. There is a man in Brooklyn who has begun making wonderful $$$ copper cookware. Auctions and antique stores also sell copper, but it will probably need retinning. Btw, tinned copper costa significantly less than stainless lined.

 

This is not for OP specifically. I'm just rambling.

 

https://www.edehillerin.fr/en/

 

http://www.brooklyncoppercookware.com/?gclid=EAIaIQobChMIieTYpZ6i1QIVx0oNCh0svgn5EAAYBCAAEgKblfD_BwE

Edited July 24, 2017 by Alessandra

[Carol in Cal.]

Here are the pans that have pretty much taken over most of my cooking from even the other All Clad I have, which is great stuff:

 

https://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-essential-pan/

 

 

[gardenmom5]

I love my old Griswold and Wagner. I saw you tube videos by a cast iron pan collector. He suggested use something like a Dremel to smooth out the new Lodge pans. I also like French carbon steel, which acts like cast iron. I have the de Buyer Mineral B, on WTM Bill's recommendation. Matter also makes it xcellent carbon steel. Vollrath has a line too.

 

  

I use a variety of cookware too -- pretty much everything, including tin lined copper. But not much stainless.

 

For OP. You tube has lots of reviews. You can even find Cooks Illustrated clips -- they are pretty restrictive about sharing print reviews, but unofficial videos are available.

 

Some stores I like (besides the more common ones) are

 

https://www.jbprince.com/?gclid=CIWa7v-XotUCFceFswodxoAP-w

Not cheap, but I Luke to see what higher end chefs use

 

https://www.webstaurantstore.com

Vast selection of commercial cookware, low prices, especially on brands they feature. Very fair shipping costs.

 

Chowhound forums have excellent, detailed discussions.

 

And check Home Goods. When they have Le Creuset, it's usually less than half the usual price. Leaves so-called sales in the dust. I stopped by a Le Creaset outlet store recently, no bargains at all. Home Goods!

 

Stainless steel --

 

***** Could you All Clad people say what series you are using, if you have done so already. Thx! ******

I am thinking of adding some stainless. All Clad $$$$? Sitram?? I hear from Chowhound the All Clad is way overpriced, but I hear from users that it is worth every penny....

 

 

I ran one of my "pre-seasoned lodge" pans through a clean cycle - then seasoned it myself.  it was much smoother.  makes me wonder what they do . . .

 

home goods, tjmaxx, marshall's are all owned by the same parent company.  so, look at all of them.  hit or miss, so check often.  

 

[RegGuheert]

Our new favorite non-stick surface is found on the Alpha pans from Korea.  It appears to be way more durable than anything else we have ever seen.

 

Here's a video review on YouTube:

 

[gardenmom5]

the all-clad copper core is their most expensive. the reviews basically say the copper isn't thick enough to be worth the additional cost.  but those are reviewers who use mauviel.

 

for AC,  I only use d5 (5ply - heavy) :001_wub:    these are also supposed to be life-time cookware.   

 

now- If I can get through to dh to ONLY use the nonstick omelette for omelettes . . . . . he was frying pork chops in it . . . :glare: :glare: :glare: :mad:

[gstharr]

Our new favorite non-stick surface is found on the Alpha pans from Korea.  It appears to be way more durable than anything else we have ever seen.

 

Here's a video review on YouTube:

 

 

Thanks.  looks tough and reasonably priced. In for one.

[nixpix5]

All clad and ceramic enamled le creuset is what we use. It was a learning curve for us going from non stick to stainless steel but once I got the hang of it all was fine and I will never go back.

[kesmom]

We pieced ours together. We have 3 Calphalon stainless pots that I picked up different times at TJMaxx, a large All Clad ss skillet, a small Calphalon (I think) nonstick skillet, a Lodge enameled cast iron dutch oven and a Lodge cast iron skillet. 

 

The Tramontina looks really nice too. I will keep that in mind for a stock pot. 

 

 

[Liz CA]

All clad and Lodge cast iron pan here as well.

However, if you are near an IKEA, they do have some nicer pots (stainless steel) and not quite as thick (and expensive) as all clad.

[Alessandra]

I ran one of my "pre-seasoned lodge" pans through a clean cycle - then seasoned it myself. it was much smoother. makes me wonder what they do . . .

 

home goods, tjmaxx, marshall's are all owned by the same parent company. so, look at all of them. hit or miss, so check often.

 

I think the man I saw on you tube runs his cast iron through an oven clean cycle before reseasoning!

 

I had not realized about the other stores. I have never been in maxx or marshalls (thought they only had clothes), but they are around here.

[Arctic Bunny]

I currently have Henckles, which replaced my Lagostina. I've always been very happy.

[HeWillSoar]

I got my set of stainless Calphalon at Bed, Bath and Beyond using a coupon so it wasn't too expensive.  I fully expect them to last forever.  My MIL gave me a set Revere stainless pans that are also still going strong--over 20 years now!  One lid (plastic) broke over that time and the company sent a new one.

 

There is a little difference in cooking.  You have to heat the pan up first before you put anything in it, and you need to use some sort of oil (at least I do).  I'm sure you can find tons of youtube videos to show you how to use them but it's really not hard. 

[mykidsrmyjoy]

I was given a set of Calphalon stainless steel cookware almost 10 years ago as a wedding gift, and it is still going strong.

[Spy Car]

I've had better quality dept. store cookware (not target/walmart/etc.).  calphalon, scan-pan, tramontina,  (and they're all being replaced.)

 

My favorites are:

cast iron (for some things) - enameled and not. .

all-clad d5  (I have a couple non-stick I use for eggs, egg/milk sauces)  heaven.  (i've bought them when they come in at TJmaxx.  or ebay. I don't believe in paying retail.)

 

I was trying to get information on something and ended up on a cooks site.  for good inexpensive cookware (available from restaurant sites, or amazon)

 

vollrath, comes in several lines.

vollrath tribute is a very heavy three-ply that supposedly performs similarly to the all-clad d5 for supposedly less money.  my next pot purchase will probably be one.

 

for cake pans I like daddy-O.

I have a sheet cake, and several slip-bottom cheesecake pans from them. very happy with their performance.

 

the funniest bit of advice I liked from the cooks site was "buy mauviel from the factory in paris.  call them and have it shipped.  it's cheaper than buying them in the US".   not that I'm going to be buying any, but if you want copper, they're the only ones worth getting.

 

eta: the cooks site found all-clad d5 "tolerable".  the only AC they found acceptable. . . but these are *serious* cooks, many of whom had no issue with forking out for mauviel.

 

As a starting premise, I'm one who would (and has) sprung for Mauviel (and better yet IMO) Matfer Bourgeat heavy French copper-cookware. Ain't cheap. But a good value if one can afford it. The cooking is incomparable.

 

On the other hand, I have a large number of All Clad LTD pans (more expensive than the D5s) that came from my pre-copper acquisitions, and while they are fine and get used daily (especially for water-based cooking) I don't think they are a good value. Too expensive IMO.

 

Which leads to my question. I have seen the Tramontina ply cookware—but have never cooked with it. With that caveat up front, I've recommended it to many people looking for budget cookware. I heard back nothing but rave reviews. I had never heard a negative comment on the Tramontina ply until a recent thread when you said you were not impressed (or something like that) and again in this thread.

 

So I'm curious what don't you like about the Tramontina ply? They seem to be such a great value, but I'm reticent to recommend them if they don't deliver.

 

The Vollrath tribute pans look intriguing. Do they make sauce pan?

 

I continue to believe that carbon steel/mineral steel/black steel skillets in a 2.5-3mm thickness are the greatest values in frying/saute/skillet pans on the market today. They are cheap, cook really well (especially for high heat/sear applications, and while heavy, they are still lighter and heat faster than their cast-iron cousins. Like cast iron, carbon steel pans need to be seasoned, but since they are smoother than modern cast iron they season in a superior fashion and are more "non-stick."

 

Carbon steel may not the prettiest pans in the world (with use they turn black), but I'm on a one man campaign to spread them from commercial kitchens (where they are prized) into home kitchens for serious home cooks. Best value.

 

Bill

Edited July 24, 2017 by Spy Car

[shawthorne44]

One hard thing with pans is that you want even heat distribution, but you want something that heats up fairly quickly.   That is like wanting a window that blocks the sun, but that you can see clearly out of.  The window is either opaque or transparent or some state in between, but it is never simultaneously opaque and transparent.   Which is why people love All-Clad, or the like.   It has a core of copper or aluminum, with an outside of stainless.  So, you get both.  Or they do the reverse.  

 

There is a cheaper way of getting that.   I been doing this for the last couple of decades and loving it.   Find a steel shop and have them cut some circles for you the same size as your burners and around 1/3" or a little more thick.  They will look at you like you are crazy.  Then buy some pots and pans that are of a thin, fast-heat distribution like copper or aluminum.   The steel circles will make any random cookware behave like the expensive clad ones.  

 

[Alessandra]

As a starting premise, I'm one who would (and has) sprung for Mauviel (and better yet IMO) Matfer Bourgeat heavy French copper-cookware. Ain't cheap. But a good value if one can afford it. The cooking is incomparable.

 

On the other hand, I have a large number of All Clad LTD pans (more expensive than the D5s) that came from my pre-copper acquisitions, and while they are fine and get used daily (especially for water-based cooking) I don't think they are a good value. Too expensive IMO.

 

Which leads to my question. I have seen the Tramontina ply cookware—but have never cooked with it. With that caveat up front, I've recommended it to many people looking for budget cookware. I heard back nothing but rave reviews. I had never heard a negative comment on the Tramontina ply until a recent thread when you said you were not impressed (or something like that) and again in this thread.

 

So I'm curious what don't you like about the Tramontina ply? They seem to be such a great value, but I'm reticent to recommend them if they don't deliver.

 

The Vollrath tribute pans look intriguing. Do they make sauce pan?

 

I continue to believe that carbon steel/mineral steel/black steel skillets in a 2.5-3mm thickness are the greatest values in frying/saute/skillet pans on the market today. They are cheap, cook really well (especially for high heat/sear applications, and while heavy, they are still lighter and heat faster than their cast-iron cousins. Like cast iron, carbon steel pans need to be seasoned, but since they are smoother than modern cast iron they season in a superior fashion and are more "non-stick."

 

Carbon steel may not the prettiest pans in the world (with use they turn black), but I'm on a one man campaign to spread them from commercial kitchens (where they are prized) into home kitchens for serious home cooks. Best value.

 

Bill

Bill, I was hoping you would post here. We got the the Mineral B as per your suggestion. I love them. I' m curious that the Chefs Illustrated people rated the Matfer carbon steel more highly -- I think it was the feel of the pan.

 

Interesting what you say about All Clad. I only have one stainless pan, which I dislike, but wold like to try more anyway. Are you familiar with Sitram? Fred Bridge used to sell it when Bridge cookware was still in NYC, and JB Prince carries it.

 

Btw, I got lots of copper dirt cheap at Home Goods -- Baumalu, which is 2 to 2.5 mm thick, iirc. The kind with the iron handles and tin lining. The Chowhound people like this maker, although it is less well known in US as some other brands.

 

And, adding as an aside, my professional chef relative like Staub, at least for sauté pans.

[gardenmom5]

I think the man I saw on you tube runs his cast iron through an oven clean cycle before reseasoning!

 

I had not realized about the other stores. I have never been in maxx or marshalls (thought they only had clothes), but they are around here.

 

TJ maxx and marshall's both carry clothes.  and luggage - which home goods does not.   (know what to look for with luggage - they get a lot of junk)

all have bedding, pots, pans, baking items, knives, glassware, serveware, crockery, interesting foods, etc.

 

As a starting premise, I'm one who would (and has) sprung for Mauviel (and better yet IMO) Matfer Bourgeat heavy French copper-cookware. Ain't cheap. But a good value if one can afford it. The cooking is incomparable.

 

On the other hand, I have a large number of All Clad LTD pans (more expensive than the D5s) that came from my pre-copper acquisitions, and while they are fine and get used daily (especially for water-based cooking) I don't think they are a good value. Too expensive IMO.

 

Which leads to my question. I have seen the Tramontina ply cookware—but have never cooked with it. With that caveat up front, I've recommended it to many people looking for budget cookware. I heard back nothing but rave reviews. I had never heard a negative comment on the Tramontina ply until a recent thread when you said you were not impressed (or something like that) and again in this thread.

 

So I'm curious what don't you like about the Tramontina ply? They seem to be such a great value, but I'm reticent to recommend them if they don't deliver.

 

The Vollrath tribute pans look intriguing. Do they make sauce pan?

 

I continue to believe that carbon steel/mineral steel/black steel skillets in a 2.5-3mm thickness are the greatest values in frying/saute/skillet pans on the market today. They are cheap, cook really well (especially for high heat/sear applications, and while heavy, they are still lighter and heat faster than their cast-iron cousins. Like cast iron, carbon steel pans need to be seasoned, but since they are smoother than modern cast iron they season in a superior fashion and are more "non-stick."

 

Carbon steel may not the prettiest pans in the world (with use they turn black), but I'm on a one man campaign to spread them from commercial kitchens (where they are prized) into home kitchens for serious home cooks. Best value.

 

Bill

 

I don't have tramontina ply, so I don't know about it.  I have anondized non-stick.  the coating is among the worst (for life span) of any non-stick I've ever cooked with (including cheap pans from the 80s, and that's with hand washing it). it just doesn't last.  (other wise I love the shape of the 3qt sauce pan - and am kinda/sorta looking/keeping my eye open- for a multiply in that size and shape.)  I think we have a large tramontina frying pan that, couldn't give you a reason why I don't like it (might be size - I have others in that size I like better.)

calphalon (dept store line) lasts a whole heck of a lot longer.   I'm replacing all my calphalon (and the scan-pans -  I hate their shapes, and they seem to get thinner the closer to the top of the pan) as the d5 performs at a whole 'nother level.  something I never had supposed . . .   especially for delicate sauces . . . :001_wub:

 

I have looked at the cuisinart french classic and multiclad (much cheaper, seemed to be decent) - I ended up getting the 4qt D5 sauce pan.  I have the 3qt - but it's the same diameter - just shorter.  good for  somethings - not for others.

 

dh doesn't like my 6qt d5 saute.  it's "too short".  :glare:   the vollrath tribute is deeper - and I tried to sell him on it . . . he wants this HORRIBLE electric frying pan.  :svengo:  (we'd had an ancient one that was really thick- but the cord/feet died and could no longer be replaced.  it got replaced with a piece of junk.)   so, I use my d5 saute pan . . . . heart, and he cooks with that thing. more work for him. . .

 

vollrath tribute doesn't seem to have a true saucepan  :(  - more of a saucier shape.  other lines do have sauce pans with slanted sides (which I don't like - personal preference).  we have a restaurant supply store nearby that carries them so I was able to look at them in person.  or webstaurant.com  (even amazon)

 

my dd does a lot more cooking than either dh or me  -  she just goes out and buys whatever catches her eye.  (she takes stuff to work for coworkers to be guinea pigs)  she has picked up a piece or two of mauviel (at tjmaxx/marshalls) - and loves it for some things.  

[Carol in Cal.]

One hard thing with pans is that you want even heat distribution, but you want something that heats up fairly quickly.   That is like wanting a window that blocks the sun, but that you can see clearly out of.  The window is either opaque or transparent or some state in between, but it is never simultaneously opaque and transparent.   Which is why people love All-Clad, or the like.   It has a core of copper or aluminum, with an outside of stainless.  So, you get both.  Or they do the reverse.  

 

There is a cheaper way of getting that.   I been doing this for the last couple of decades and loving it.   Find a steel shop and have them cut some circles for you the same size as your burners and around 1/3" or a little more thick.  They will look at you like you are crazy.  Then buy some pots and pans that are of a thin, fast-heat distribution like copper or aluminum.   The steel circles will make any random cookware behave like the expensive clad ones.  

This is a good thing to do with thin pans, but it's not actually like All Clad.

All Clad has thick sides as well as bottoms--I tried another brand that just had thick bottoms and it wasn't nearly as good.

 

Also, back in the way I worked in photolithography and our area spun photoresist onto wafers, and then baked them to harden it.  It was crucial that it bake evenly.  So one time the trays that we baked these on warped a bit, and then the baking became uneven--you could tell this from the way that the exposure dimensions varied across a batch.  

 

Under your scenario, just beware of the possibility of the bottom of your thin pans warping.  Because if they do, then their contact with the circles will become spotty, and you will have more temperation variation than before, which will make the idea ineffective.

[Lanny]

This was 2 or 3 months ago.  My wife had purchased something (actually 2 identical high tech mops, and the first one broke, the first minute she tried to use it. She had previously used a similar one, successfully, for a long time.) Great design, but faulty components...

 

So, she sent me to the store to get a Credit.  I looked for a couple of other things we could have used, but didn't think using the credit on them was a good idea.

 

Off to the Kitchen area...  They have a LARGE selection of different pots and pans.  The Frying Pan she had, the Teflon or whatever wore off, although she tries to be gentle when using it and cleaning it.

 

They were replacing one Frying Pan (old technology) with a new model, (high technology).  Same brand.

The only thing I had to go on was that within the same brand, the stickers on them were different.  The one I bought, which they had apparently just received, said it lasted up to 6 times longer. Another one said up to 3 times longer. Longer than what?  I decided that since it was within the same brand, hopefully the comparison was accurate and I bought the latest high tech model, which cost approximately USD $20 including the IVA tax. IMUSA is the brand.  My wife says the handle gets hot, but other than that she seems to like it.

 

The Teflon coatings seem to have a very limited life, no matter how you try to be careful, when using the pans to cook.

 

Good luck with whatever you buy!

[Spy Car]

Bill, I was hoping you would post here. We got the the Mineral B as per your suggestion. I love them. I' m curious that the Chefs Illustrated people rated the Matfer carbon steel more highly -- I think it was the feel of the pan.

 

Interesting what you say about All Clad. I only have one stainless pan, which I dislike, but wold like to try more anyway. Are you familiar with Sitram? Fred Bridge used to sell it when Bridge cookware was still in NYC, and JB Prince carries it.

 

Btw, I got lots of copper dirt cheap at Home Goods -- Baumalu, which is 2 to 2.5 mm thick, iirc. The kind with the iron handles and tin lining. The Chowhound people like this maker, although it is less well known in US as some other brands.

 

And, adding as an aside, my professional chef relative like Staub, at least for sauté pans.

 

Personally, I take Cooks Illustrated with a grain of salt. I've found myself in complete agreement with them at times, but scratching my head at others.

 

Glad you like the Mineral B pan. Which one did you get? 

 

I have never heard of Sitram. Sorry. 

 

Staub makes very nice cookware. Tinned copper (and I have some) makes me a little anxious. Getting a pan re-tinned ain't as simple (or cheap) as it used to be.

 

Bill

[Spy Car]

TJ maxx and marshall's both carry clothes.  and luggage - which home goods does not.   (know what to look for with luggage - they get a lot of junk)

all have bedding, pots, pans, baking items, knives, glassware, serveware, crockery, interesting foods, etc.

 

 

I don't have tramontina ply, so I don't know about it.  I have anondized non-stick.  the coating is among the worst (for life span) of any non-stick I've ever cooked with (including cheap pans from the 80s, and that's with hand washing it). it just doesn't last.  (other wise I love the shape of the 3qt sauce pan - and am kinda/sorta looking/keeping my eye open- for a multiply in that size and shape.)  I think we have a large tramontina frying pan that, couldn't give you a reason why I don't like it (might be size - I have others in that size I like better.)

calphalon (dept store line) lasts a whole heck of a lot longer.   I'm replacing all my calphalon (and the scan-pans -  I hate their shapes, and they seem to get thinner the closer to the top of the pan) as the d5 performs at a whole 'nother level.  something I never had supposed . . .   especially for delicate sauces . . . :001_wub:

 

I have looked at the cuisinart french classic and multiclad (much cheaper, seemed to be decent) - I ended up getting the 4qt D5 sauce pan.  I have the 3qt - but it's the same diameter - just shorter.  good for  somethings - not for others.

 

dh doesn't like my 6qt d5 saute.  it's "too short".  :glare:   the vollrath tribute is deeper - and I tried to sell him on it . . . he wants this HORRIBLE electric frying pan.  :svengo:  (we'd had an ancient one that was really thick- but the cord/feet died and could no longer be replaced.  it got replaced with a piece of junk.)   so, I use my d5 saute pan . . . . heart, and he cooks with that thing. more work for him. . .

 

vollrath tribute doesn't seem to have a true saucepan  :(  - more of a saucier shape.  other lines do have sauce pans with slanted sides (which I don't like - personal preference).  we have a restaurant supply store nearby that carries them so I was able to look at them in person.  or webstaurant.com  (even amazon)

 

my dd does a lot more cooking than either dh or me  -  she just goes out and buys whatever catches her eye.  (she takes stuff to work for coworkers to be guinea pigs)  she has picked up a piece or two of mauviel (at tjmaxx/marshalls) - and loves it for some things.  

 

Oh good, I'm so glad I asked and that it wasn't the Tramontina ply that you disliked. I was wondering, based on the quality of the build and great feedback how I could have been so wrong, but I also put high credence in your opinions.

 

So I still think a well-chosen set of Tramontina ply would be a great starting point for someone who wanted to upgrade their cookware, but did not want to bust the bank. 

 

All Clad is very expensive for what you get IMO. If you get most of the way there with a Tramontina set for a small fraction of the price, I'd do it. And then judiciously add specialized pans to the mix over time. 

 

Nice compliments to the ply would include the aforementioned carbon steel skillets (and there is a saucier style one called a Country Fryer that is made by DeBuyers that lust for) and enameled cast-iron.

 

That carbon steel Country Fry met your husband's requirements as I recall. Did you look at it? 

 

Bill

[gardenmom5]

 

 

All Clad is very expensive for what you get IMO. If you get most of the way there with a Tramontina set for a small fraction of the price, I'd do it. And then judiciously add specialized pans to the mix over time. 

 

 

That carbon steel Country Fry met your husband's requirements as I recall. Did you look at it? 

 

Bill

 

I agree AC is very overpriced.   I don't EVER pay retail for AC.  I won't even buy it on sale.  I have bought all my pieces (including ones I've given 1dd) from tjmaxx/similar or ebay.  it gets it down to 50% (or more) off retail.  some of the pieces are seconds, but to my knowledge has never affected their performance.

 

the country fry was a different shape than what he was looking for.  (that's what got me to the vollrath tribute.  right shape and depth . . . )  he can be very picky. . . . 

 

if I could get him to go for the 6qt deep saute ("it's too deep"  he's like goldilocks). it has a fry basket..  . I could get rid of the deep fat fryer.  :hurray:  eewww..i refuse to even touch it.  (and force him to clean it.)

[Guest]

I've been super happy with Calphalon stainless steel. I won't use their nonstick but it's a reasonably priced comp to All Clad on the stainless steel front.

[Alessandra]

Personally, I take Cooks Illustrated with a grain of salt. I've found myself in complete agreement with them at times, but scratching my head at others.

 

Glad you like the Mineral B pan. Which one did you get?

 

I have never heard of Sitram. Sorry.

 

Staub makes very nice cookware. Tinned copper (and I have some) makes me a little anxious. Getting a pan re-tinned ain't as simple (or cheap) as it used to be.

 

Bill

Agree, america's test kitchen makes me LOL sometimes -- 'We boiled 4,187 eggs and this is what we found...' Give me Julia Child any time. Or Escoffier, who taught me how to scramble eggs. But I always like to read kitchen equipment reviews or see them on you tube.

 

I have the de Buyer sauté pans in 12", 10" and 8". They came as a set, very inexpensively from an online place that I think was called Cooks Catalogue. Price for the three, maybe $79??? My pans are actually Mineral, without the B. The B means that they are coated with beeswax before shipping. Mine were fine without the wax.

 

I think the Matfer may have slightly less sloping sides and thus a wider base measurement compared to the top than de Buyer. I shall have to make a stop at Sur La Table or WS and check. I love this stuff!

 

I have wanted copper, real heavy copper for decades. When I saw them at Home Goods at give away prices, I drove around to multiple HG stores, crossing state lines, and bought all I could. The tinned pans cost significantly less than the stainless ones. I am careful about temperature, implements, and no kids. The kids are banned from my 12" extra wide Wusthof chefs knife too.

 

Sitram is a French company with two lines of clad stainless. When Bridge and JB Prince carry a product, I pay attention. Fante's in Philadelphia is another addictive place.

[gardenmom5]

Agree, america's test kitchen makes me LOL sometimes -- 'We boiled 4,187 eggs and this is what we found...' Give me Julia Child any time. Or Escoffier, who taught me how to scramble eggs. But I always like to read kitchen equipment reviews or see them on you tube.

 

 

like the cheap knives that show you how "great" they are because they can cut rope.

can you cut a ripe tomato without squashing it?

 

heart someone else who loves sur la table.  I remember when the only store was stuffed to the gills, you could hardly move, across the pike's place market in seattle.  I'd much rather go there than WS.

[Alessandra]

Wow, I think I found the ultimate guide to cookware. It's long, but worth reading if you are truly obsessed.

 

https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/

[Alessandra]

like the cheap knives that show you how "great" they are because they can cut rope.

can you cut a ripe tomato without squashing it?

 

heart someone else who loves sur la table. I remember when the only store was stuffed to the gills, you could hardly move, across the pike's place market in seattle. I'd much rather go there than WS.

For you, shop crowded with copper. In Paris :-(

 

dehillerin images

(Won't make a link, just google it)

 

If you are near Philadelphia, Fante's store is the crowded, stuffed style, rather than the open, airy display style. Zabars in NYC is also jam packed.

Edited July 24, 2017 by Alessandra

[ktgrok]

You need one cast iron skillet for things like eggs, where you do want a non stick finish. Then the rest could be something like Revereware (lasts a long time..I have some of my mothers!) or Tramontana. Tramontina was rated as well as All Clad by America's Test Kitchen and is MUCH cheaper - available at Walmart. 

 

 

[Spy Car]

I'm slowly switching to stainless one pot at a time. I've elected to purchase Tramontina because it is made in USA. I just don't want cookware made in China. 

 

I picked up a three pot set with lids from Sam's Club this morning for college girl heading to a dorm apartment with kitchen. $40 - and Tramontina - made in USA. Unfortunately it was non-stick and not stainless, but it will work for her for a few years. 

 

I thought Tramontina was from Brazil?

 

Bill

[Guest]

I need new pots, too, so this thread is very timely. I hate stainless steel because it burns everything-even oatmeal! 

My head is swimming, though. What about the "new" ceramic non-stick pans? 

I did not know you were not supposed to fry things in a nonstick Teflon pan. That's probably why my favorite saute pan is now ruined but I can't throw it out! It is like 12 inches across and at least 3 inches deep. I use that thing for everything.

Also, why do all my pans warp over time? They are allowed to cool {mostly-unless kids get at them} before being dowsed in water.

I need a set that will last a long time (I'm on my 3rd set since being married 14 yrs ago. 3rd!!), durable, does not need any fancy treatment or fancy heating, can be used by kids and a {slightly clueless but so sweet} husband. Oh and doesn't cost $500! CostCo had a ceramic set a while back.

Edited July 25, 2017 by Paradox5

[Spy Car]

Agree, america's test kitchen makes me LOL sometimes -- 'We boiled 4,187 eggs and this is what we found...' Give me Julia Child any time. Or Escoffier, who taught me how to scramble eggs. But I always like to read kitchen equipment reviews or see them on you tube.

 

I have the de Buyer sauté pans in 12", 10" and 8". They came as a set, very inexpensively from an online place that I think was called Cooks Catalogue. Price for the three, maybe $79??? My pans are actually Mineral, without the B. The B means that they are coated with beeswax before shipping. Mine were fine without the wax.

 

I think the Matfer may have slightly less sloping sides and thus a wider base measurement compared to the top than de Buyer. I shall have to make a stop at Sur La Table or WS and check. I love this stuff!

 

I have wanted copper, real heavy copper for decades. When I saw them at Home Goods at give away prices, I drove around to multiple HG stores, crossing state lines, and bought all I could. The tinned pans cost significantly less than the stainless ones. I am careful about temperature, implements, and no kids. The kids are banned from my 12" extra wide Wusthof chefs knife too.

 

Sitram is a French company with two lines of clad stainless. When Bridge and JB Prince carry a product, I pay attention. Fante's in Philadelphia is another addictive place.

 

Nice score. 

 

With the tinned copper, the person I worry about most is me. I can space out sometimes. 

 

The de Buyers sound better without wax. Why would someone want wax? Am I missing something?

 

I'll keep an eye on Sitram. It's been a long time but I loved Fante's in Philly. 

 

Bill

[Alessandra]

Nice score.

 

With the tinned copper, the person I worry about most is me. I can space out sometimes.

 

The de Buyers sound better without wax. Why would someone want wax? Am I missing something?

 

I'll keep an eye on Sitram. It's been a long time but I loved Fante's in Philly.

 

Bill

Wax so they won't rust in shipping, I think. That's what I was told, iirc. Also that wax/no wax did not really matter. I was just doing my due diligence when I saw Mineral without the B, lol.

 

Check out the link in post 41. It explains the different product lines within All Clad, Sitram, etc.

[Spy Car]

Wax so they won't rust in shipping, I think. That's what I was told, iirc. Also that wax/no wax did not really matter. I was just doing my due diligence when I saw Mineral without the B, lol.

 

Check out the link in post 41. It explains the different product lines within All Clad, Sitram, etc.

 

I'm going to need stronger drugs to get through that article :D

 

Off to look for dark chocolate.

 

Bill

[Alessandra]

I'm going to need stronger drugs to get through that article :D

 

Off to look for dark chocolate.

 

Bill

Skip past all the charts and science-y stuff. The last part is about different types of pots, call 5-ply a bit of a scam.

[Spy Car]

Skip past all the charts and science-y stuff. The last part is about different types of pots, call 5-ply a bit of a scam.

 

Found some dark chocolate. Disagreed with their conclusion that the nature of carbon steel rationalizes the common thickness of 2 mm. Pans in the 2.5 to (better yet) 3 mm thickness are far superior to those at 2mm.

 

The thicker pans don't take forever to heat up (although preheating a carbon steel pan is a necessity). I have a 2mm Oval shaped carbon steel pan that I like, but I wouldn't trade my 3 mm CS pans for 2 mm versions. No way.

 

Have not made it to 5 ply.

 

Bill

[Guest]

Don't buy a set. No set is exactly right for all the needs and usually the set is not a match for what you need

 

 

Me, I have a 4qt and an 8 quart Le cruiser for stove and oven cooking and for keeping salads cool. Two 2.5 qt stainless saucepans. Two 7-ply stainkess fry pans. Two non stick fry pans. A stockpot.