ciyates Posted July 9, 2011 Share Posted July 9, 2011 We would like to replace our cookware. We do not want a non stick coating, have a ceramic cooktop, and would ideally like an American product. Any ideas or suggestions? P.S. We are willing to spend a more but expect to keep them for many, many years. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted July 9, 2011 Share Posted July 9, 2011 I got my All-Clad here about 20 years ago. Still going strong. http://www.cookwarenmore.com/ Quote Link to comment Share on other sites More sharing options...
Kebo Posted July 9, 2011 Share Posted July 9, 2011 I believe some All-Clad is made in the USA, as well as some Caphalon ONE. Nordicware is American made, and some of their specialty cookware looks interesting (cookware doesn't seem to be their main focus). You couldn't go too wrong with this :drool: http://www.amazon.com/Clad-Copper-Core-10-Piece-Cookware/dp/B000MI3BD8/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1310240459&sr=1-6 Quote Link to comment Share on other sites More sharing options...
Jana Posted July 9, 2011 Share Posted July 9, 2011 :iagree: Love my All-Clad. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted July 9, 2011 Share Posted July 9, 2011 Calphalon has discontinued One. I traded my whole collection of One (100% failure rate) for their Tri-ply stainless and have been very pleased. Quote Link to comment Share on other sites More sharing options...
Kebo Posted July 9, 2011 Share Posted July 9, 2011 Calphalon has discontinued One. I traded my whole collection of One (100% failure rate) for their Tri-ply stainless and have been very pleased. Wow, I'm not a fan of anodized in general, but I wouldn't expect failure. How did it fail? I think the tri ply is MIC. Quote Link to comment Share on other sites More sharing options...
tntgoodwin Posted July 9, 2011 Share Posted July 9, 2011 We like Tramontina TriPly Clad ...relatively inexpensive, comparable to All-Clad in quality, Made in China I think though. Quote Link to comment Share on other sites More sharing options...
MaMa2005 Posted July 10, 2011 Share Posted July 10, 2011 Calphalon fan here. I've had mine for over 15 years and it is still going strong. Don't know if it is made in America, though. Quote Link to comment Share on other sites More sharing options...
LauraGB Posted July 10, 2011 Share Posted July 10, 2011 I agree with AllClad. Go all stainless, no teflon (bad bad bad). But don't buy the set - pick and choose your pieces based on what you use and then you won't have expensive pieces of cookware lying about taking up space, and then you can have 2 12" skillets if you regularly use them instead of that little butter melting pot that you may never use (or whatever your case may be :)) Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted July 10, 2011 Share Posted July 10, 2011 I'm going to be the lone dissenter and say to go for Le Cruset. I get an upper body workout every single time I make Shepherd's Pie. :D Quote Link to comment Share on other sites More sharing options...
abbeyej Posted July 10, 2011 Share Posted July 10, 2011 I'll second Le Creuset. I have two French ovens -- one smaller, one larger -- and I use at least one of them (and often both) every day. I love,love, love them. :) Quote Link to comment Share on other sites More sharing options...
Little Blue House Posted July 10, 2011 Share Posted July 10, 2011 :iagree: I love my All Clad pots and pans. I also have a few cast iron skillets that I regularly use. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted July 10, 2011 Share Posted July 10, 2011 I'll second Le Creuset. I have two French ovens -- one smaller, one larger -- and I use at least one of them (and often both) every day. I love,love, love them. :) I love Le Creuset, too, but I have worn my out. I got an AMAzing deal in school when a woman got two identical sets for a wedding present and I got 5 pots for 30 dollars. The dutch over slipped from the cabinet to the floor (5 inches) and cracked, the fry pan lost its non-stick tendencies through roughening of the surface through use, etc. Granted they lasted 5- 10 years, and I have one pot perfect for rice I ONLY use wooden spoons on, and it has lasted 21 years (this was the amazing pot hubby gave the lid away to, and he refound it months later at the Goodwill he'd dropped it off at after suffering my slings and arrows). BUT the All Clad I will probably have until I die. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted July 10, 2011 Share Posted July 10, 2011 Wow, I'm not a fan of anodized in general, but I wouldn't expect failure. How did it fail? I think the tri ply is MIC. It may be. Honestly, I'm not sure how much steel we produce any more, let alone consumer goods. I had one de-anodize (the inside went to bare, pitted silver - it never had acidic food cooked in it), one was nonstick and the coating flaked off in chunks, one developed a rounded bottom. We aren't particularly hard on cookware; I actually have some Revereware pans I've had for nearly 20 years and a Finnish enameled pot my mother got in the 60s. Pots, knives and wooden implements are hand washed. I should also say that Calphalon was reticent about exchanging the pieces. Bed, Bath and Beyond, however, swapped them out without batting an eye. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted July 10, 2011 Share Posted July 10, 2011 (edited) I'm going to be the lone dissenter and say to go for Le Cruset. I get an upper body workout every single time I make Shepherd's Pie. :D My dad has a set of Le Creuset fry pans impregnated with silverstone. I have never seen anything like them, and they are fantastic. One had gotten weird inside with hard use, so he sanded it and it's like new. Edited July 10, 2011 by MyCrazyHouse Quote Link to comment Share on other sites More sharing options...
LynnG in Arizona Posted July 10, 2011 Share Posted July 10, 2011 I agree with AllClad. Go all stainless, no teflon (bad bad bad). But don't buy the set - pick and choose your pieces based on what you use and then you won't have expensive pieces of cookware lying about taking up space, and then you can have 2 12" skillets if you regularly use them instead of that little butter melting pot that you may never use (or whatever your case may be :)) I agree . . . every word! We started this process about 12 years ago and have not regretted it. Quote Link to comment Share on other sites More sharing options...
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