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Food / drink 🍗 Need to replace cookware - what brand(s) do you suggest?

Salmissra

Salmissra

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I need to replace the nice cookware I got back when I got married. There are a lot of brands out there, and I just want to get your suggestions on what works the best, lasts a while, and recommendations based on your use.

I don't need a large stock pot or similar. However, I use sauce pans a lot, and need two skillets at least. No "hand wash only'!

What brand(s) do you use?
Any particular size of saucepan you favor?
Recommendations appreciated.
 
Salmissra said:
I need to replace the nice cookware I got back when I got married. There are a lot of brands out there, and I just want to get your suggestions on what works the best, lasts a while, and recommendations based on your use.

I don't need a large stock pot or similar. However, I use sauce pans a lot, and need two skillets at least. No "hand wash only'!

What brand(s) do you use?
Any particular size of saucepan you favor?
Recommendations appreciated.
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Mrs. STTG has been eyeing a set of All-Clad.
 
I have All-Clad and, after relearning cooking on Stainless Steel, have been good.
 
One thing I've found is that I used the ever-loving shit out of my 1 and 1.5 quart saucepans. I've been really into creating sauces that are smaller in terms of volume, but very punchy with flavor. I'm big on stainless for those, the heavier the better.

For my skillets, etc., I like ceramic nonstick. Most of mine are Caraway but I do have a GreenPan Valencia Pro that I like an awful lot. I also have a cast iron because of course I do.
 
I wish I used All Clad, but it's too late in the game.to buy some. It's too bad; the factory is about an hour from home and I hear they have pretty good deals.

I use a set of stainless steel Cuisinart and an satisfied. I've had them for 30 years.
 
I will second Cuisinart stainless steel. Had them for over 25 years. No complaints.

For nonstick, I recommend spending more and going for a ceramic coated pan like Greenpan. We've had ours for over 8 years and only now is it starting to get tiny chips in the bottom. It might be slightly cheaper buying an inexpensive new Teflon pan every couple years, but think of all the bits of Teflon you end up ingesting as the coating degrades.
 
Maister said:
I will second Cuisinart stainless steel. Had them for over 25 years. No complaints.

For nonstick, I recommend spending more and going for a ceramic coated pan like Greenpan. We've had ours for over 8 years and only now is it starting to get tiny chips in the bottom. It might be slightly cheaper buying an inexpensive new Teflon pan every couple years, but think of all the bits of Teflon you end up ingesting as the coating degrades.
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My wife decided to junk all of our teflon and similar materials. She's bought a couple of ceramic coated pans when she finds them on sale and we still use the cast iron.
 
I have a set of Saladmaster Stainless that I bought in 1982. I tested the lifetime warrantee about ten years ago and got a brand new pan in exchange for one with a broken handle.
 
bureaucrat#3 said:
Love cooking with cast iron. Hate cleaning cast iron.
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True... Although I found that if I clean it before I eat, while the pan is still hot, it cleans up so much easier. Although sometimes I do need to get out the steel wool to get it clean, in which case I re-oil it and season it in the oven. I set the timer to automatically shut off, and I leave it in there for several hours to a day to slowly come back to room temp.
 
I use lots of cast iron- I have pans from 6" up to 18" and a "chicken fryer" with a lid. Then one stainless skillet and three different saucepans from Creuset I have picked up over the years- and a good-size Creuset enameled Dutch oven.

I like the handles on the stainless Creuset stuff for shape and heat insulation while still just being made out of steel (no plastic/Bakelite handles to wear out).

For cast iron a quick clean while it's hot works well and if stuff gets stuck on more than that i have a little chain mail scrubber that does the trick. And keep 'em oiled/seasoned between uses.
 
Faust_Motel said:
For cast iron a quick clean while it's hot works well and if stuff gets stuck on more than that i have a little chain mail scrubber that does the trick. And keep 'em oiled/seasoned between uses.
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I need that scrubber. I do use the Lodge 8" and 12" cast iron pan. Always spray with oil after they are cleaned up.
 
Faust_Motel said:
Mine's like this and has lasted at least a decade (a few of the loops have come apart over the years but it works fine. Pretty good for seven bucks.
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I've used the chain link scrubber. I will also use coarse salt at times to clean it. Seems to work well.

We have a griddle that sits over two gas burners. We use the smooth side all the time for fajitas, grilled cheese, pancakes and whatever else. When we flip it and use the ridged side, it becomes much more difficult to clean between all the grooves.
 
I'm a big fan of Le Creuset. There is an outlet not far away and have managed to acquire a few pieces that are awesome.

Also cook a lot with a cast iron skillet that is probably close to 100 years old.
 
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