Just wanted to find out from everyone what their favorite cookware is and why. Mine is calphalon I like the aluminum even heating and the easy clean up of the coating. In addition the thickness is good. Also I like cast-iron skillets and vision ware (although neither heats very evenly). I have a set of reveres with the copper bottom, but they tend to scorch if you don't watch them close. Loved the old club aluminum hammercraft with the wood handles.
Cookware
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maytagbear
Well-known member
Oh, my
Almost every cookware line or material has advantages, but for every day cooking on a standard (not professional style) range, I prefer Farberware Classic the best.
It has even heat distribution, decent heat retention, it is non-reactive--the aluminum is away from the food contact surfaces, so cooking acidic foods is no problem, cleans easily in sink or dishwasher, oven safe to 350F, and is reasonably priced.
Unlike more styled lines, it is not too heavy to move easily when filled, does not have to be cleaned with special and expensive cleaners.....Bon Ami powder takes care of it.
I have lots of Farberware Classic, from the 12 inch skillet, to a 1 quart saucepan.
One last observation--it hasn't changed much since it was introduced in 1949.
Lawrence/Maytagbear
Almost every cookware line or material has advantages, but for every day cooking on a standard (not professional style) range, I prefer Farberware Classic the best.
It has even heat distribution, decent heat retention, it is non-reactive--the aluminum is away from the food contact surfaces, so cooking acidic foods is no problem, cleans easily in sink or dishwasher, oven safe to 350F, and is reasonably priced.
Unlike more styled lines, it is not too heavy to move easily when filled, does not have to be cleaned with special and expensive cleaners.....Bon Ami powder takes care of it.
I have lots of Farberware Classic, from the 12 inch skillet, to a 1 quart saucepan.
One last observation--it hasn't changed much since it was introduced in 1949.
Lawrence/Maytagbear
scott55405
Well-known member
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- Oct 26, 2004
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Most of mine is Calphalon Tri-ply stainless. Works well and easy to clean. These "won" when I upgraded because they had the see through lids I prefer. I have 3 saucepans I think and a stock pot with the pasta and steamer inserts, and a large saute pan. I have a couple of Cuisinart nonstick omelet pans, Calphalon griddle (both a square one and a smaller round one you can use for crepes and other various things) and an All-Clad grill pan. Also have a coated cast iron dutch oven which I love (think Le Creuset but not that brand).
My favorite cookware is Calphalon also. I have had the professional hard anodized for four years now and love it. I do not have the non stick. Before that I had the classic Farbarware and T-fal.
spiralactivator
Well-known member
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- Sep 7, 2004
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Classics...
I love the old sunray-finish Club aluminum, but I don't have any (except for a 10-inch lid). I've got one Dansk enamel-on-iron saucepan and lots of tri-ply stainless from the '50s through the '70s: Flintware, West Bend, Regal, Star-Brite, American Stainless Pluramelt. Somewhere I have an Enterprise Aluminum skillet from the '70s (brown Teflon inside) and an iron skillet I'm in the process of seasoning.
I love the old sunray-finish Club aluminum, but I don't have any (except for a 10-inch lid). I've got one Dansk enamel-on-iron saucepan and lots of tri-ply stainless from the '50s through the '70s: Flintware, West Bend, Regal, Star-Brite, American Stainless Pluramelt. Somewhere I have an Enterprise Aluminum skillet from the '70s (brown Teflon inside) and an iron skillet I'm in the process of seasoning.
Mine is also the professional hard anodized Calphalon. I bought mine about 10 years ago when it first started to appear for the home market. I wouldn't cook on anything else. Mine is also not the non-stick and I don't have a problem with things sticking. I hate that it can't go in the dishwasher but I live with that shame 
). Prior to the Calphalon I also had the classic Farberware.
It's bumms me a bit that the style has changed some so it would be difficult for me to add more pieces and have them match. I have picked some up from eBay.
). Prior to the Calphalon I also had the classic Farberware.It's bumms me a bit that the style has changed some so it would be difficult for me to add more pieces and have them match. I have picked some up from eBay.
I have a set of Farberware stainless with aluminum bottoms. I notice when i make something like rice in one of my saucepans that the it has a tendency to over boil if you add something to the boiling liquid. Otherwise they are pretty good pans.
I plan on purchasing a few pieces from Calphalon or Kitchenaid.
I plan on purchasing a few pieces from Calphalon or Kitchenaid.
RevereWare Tri-Ply. It was a wedding gift and it hasn't let us down yet. Also, very much like Farberware (aluminum bottom bonded to stainless steel). And it all goes in the dishwasher.
All_Clad Stainless works great on my Induction range and gas stove.
Lodge Cast Iron especially my Wok - heavy but it can sear on the gas stove!!
My $3 Presto PC in Stainless I use that dumb little thing everyday!
Jet
Lodge Cast Iron especially my Wok - heavy but it can sear on the gas stove!!
My $3 Presto PC in Stainless I use that dumb little thing everyday!
Jet
Cook's Esssentials
I love the line sold by QVC called Cook's Essentials. They heat quickly and are so easy to wash I do not even put them in the dishwasher(the dishwasher ruined my T-Fal pots). I also have several of the electic versions of the Cook's Essentails pans(3qt.;4qt; Chef's pan; 12" electric fry pan). I love these electric versions, are very easy to clean and I hardly ever use my smooth top stove anymore. Just easier to cook in the electrics and no need to clean the stove. And all of the electrics are dishwasher safe!
I love the line sold by QVC called Cook's Essentials. They heat quickly and are so easy to wash I do not even put them in the dishwasher(the dishwasher ruined my T-Fal pots). I also have several of the electic versions of the Cook's Essentails pans(3qt.;4qt; Chef's pan; 12" electric fry pan). I love these electric versions, are very easy to clean and I hardly ever use my smooth top stove anymore. Just easier to cook in the electrics and no need to clean the stove. And all of the electrics are dishwasher safe!
zipdang
Well-known member
I wouldn't trade my All-Clad stainless for anything. It heats evenly, browns beautifully, and cleans up in the dishwasher. I've also got several pieces of Le Creuset which I love for roasts and stews, but it's too heavy to move around the kitchen on a daily basis.
I use my mom's old Revere Ware from the 60's. Couldn't part with them...remember her making me oatmeal on cold mornings before going to school, and hot cocoa in the evenings...I also have a few T-fal pans from the 70's...Mom use to be a demonstrater for the original TFAL company when they first came out...made a killing (money wise) on them at the time. She gave us each a full set, and thru the years of moving, I am down to just a few pans. I dont like the new ones, so I guess I will just use what I have til they fall apart. 
I give the vote to All-Clad-use mine all the time-and like how it cleans up in the dishwasher.Used to have Calaphon,got tired of washing them by hand(anadised Aluminum)
All-Clad junkie here. I have the stainless steel pans. Love the way they look and cook. Cleanup is easy too. I usually wash my by hand but when I'm pressed for time they go right into the dishwasher. Have a couple of the Le-Crueset dutch ovens and some calphalon pieces as well.
kenmore1978
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- Sep 8, 2004
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Old T-Fal
Maytagmom, you could probably fill out the set off of E-Bay. That's how I filled out my Corelle Butterfly Gold dish set. Corelle is stil made but my pattern was discontinued. I was not only able to replenish my original set, but learned there were other pieces that I hadn't ever seen before
Maytagmom, you could probably fill out the set off of E-Bay. That's how I filled out my Corelle Butterfly Gold dish set. Corelle is stil made but my pattern was discontinued. I was not only able to replenish my original set, but learned there were other pieces that I hadn't ever seen before
(cast) iron and (stainless) steel
I have some original pieces of "Descoware" which belonged to my mother. She bought them around 1960 when their popularity was at its peak. Very similar to LeCruset. Also someone mentioned "Flintware"-have these been discontinued? I liked them especially the regular clad bottom set. Haven't seen them in the store in years.
I have some original pieces of "Descoware" which belonged to my mother. She bought them around 1960 when their popularity was at its peak. Very similar to LeCruset. Also someone mentioned "Flintware"-have these been discontinued? I liked them especially the regular clad bottom set. Haven't seen them in the store in years.
cehalstead
Well-known member
favorite cookware
I have a set of RevereWare stainless steel with aluminum bottom. Love 'em!!!! Very easy to clean...right into the dishwasher.
I have a set of RevereWare stainless steel with aluminum bottom. Love 'em!!!! Very easy to clean...right into the dishwasher.
spiralactivator
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- Sep 7, 2004
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Flintware
Flintware was popular for a lot of years, but as far as I understand it didn't survive the '70s. Basically the same pans were sold under two names, "Flintware" and "Ekcoware." I've got a Flint 2-quart double boiler, and it's the handiest thing.
Flintware was popular for a lot of years, but as far as I understand it didn't survive the '70s. Basically the same pans were sold under two names, "Flintware" and "Ekcoware." I've got a Flint 2-quart double boiler, and it's the handiest thing.
All-Clad here too. I love the stuff, best I've ever owned. I just got an enormous All-Clad stock pot with steamer basket and pasta insert, works beautifully. That pot is large enough to bathe in, but sure works well for lots of pasta!
Mainly Calphalon here!
I have the professional hard anodized Calphalon, we bought a large set of it about four years ago and love it. The majority of it is not non-stick but I have a small and medium non-stick frying pan. I was able to get some extra pieces at a Calphalon Outlet in Western NY with no tax as I had them shipped back to AZ. We have a good size pot rack above the sink so I wanted a set that would be easy to clean since they are always on display.
I do have a few stainless pieces with the glass dome lids. My first piece was a gift and is an asparagus steamer which is great as well as a super large stack pot (I do some canning - Vidalia onion relish) and one Williams Sonoma stainless stock pot with steamer and pasta insert which was also a gift.
I am thinking of getting a four or six egg poacher as well in the stanless. I have bought the majority of my collection from the Chefs Catalog.
http://www.chefscatalog.com/
I have the professional hard anodized Calphalon, we bought a large set of it about four years ago and love it. The majority of it is not non-stick but I have a small and medium non-stick frying pan. I was able to get some extra pieces at a Calphalon Outlet in Western NY with no tax as I had them shipped back to AZ. We have a good size pot rack above the sink so I wanted a set that would be easy to clean since they are always on display.
I do have a few stainless pieces with the glass dome lids. My first piece was a gift and is an asparagus steamer which is great as well as a super large stack pot (I do some canning - Vidalia onion relish) and one Williams Sonoma stainless stock pot with steamer and pasta insert which was also a gift.
I am thinking of getting a four or six egg poacher as well in the stanless. I have bought the majority of my collection from the Chefs Catalog.
http://www.chefscatalog.com/
geoffdelp
Well-known member
I still have my Mom's Revere Ware that she received as a wedding gift from her mother in 1954. It just passed the 50-year mark and is still going strong!! I bought a complete set (like hers) about 25 years ago and am using both sets now. Wonderful stuff! The Dutch Oven from my Mom's set is the absolute best ... goes right into the oven.
All these pieces are stainless steel with the copper-clad bottom. The copper still comes clean, even after my attempts many years ago learning to cook!!
All these pieces are stainless steel with the copper-clad bottom. The copper still comes clean, even after my attempts many years ago learning to cook!!
Saladmaster
Anybody ever check out the vintage saladmaster cookware on E? A couple of family members have these pots. All the lids have a valve like a baby bottle sterilizer, that vents a small amt of steam. They are a "tri-ply" and they last forever. Because of the little valve if one of em ever gets a little hotter than you planned on the valve vents the steam, so the lid does not bounce around and sputter and splatter the whole stove. its really pretty nice. I have the revere ware with the little sliding vent in the lid handle, they also work Very well.
Anybody ever check out the vintage saladmaster cookware on E? A couple of family members have these pots. All the lids have a valve like a baby bottle sterilizer, that vents a small amt of steam. They are a "tri-ply" and they last forever. Because of the little valve if one of em ever gets a little hotter than you planned on the valve vents the steam, so the lid does not bounce around and sputter and splatter the whole stove. its really pretty nice. I have the revere ware with the little sliding vent in the lid handle, they also work Very well.
peterh770
Well-known member
Copper bottom Revereware, made in my hometown of Rome, NY...
My dad worked for a brass & copper metal company when I was a teenager. They used to sell ALOT of copper to Revere Brass & Copper Co.. He drove an 18 wheeler and made 2 trips a week to Rome, New York. Sorry this is off topic.
Mainly SIGG pots from Switzerland, an Emalco (also Swiss) casserole and a small casserole that looks like a Le Creuset. One thing I would really like is a Tarte Tatin form from Le Creuset.
Copper Bottom Revereware. Have almost every size pot, pan, & skillet they produced. Even have 3 pieces my uncle bought my aunt in the 1930s. I will hold onto my 21 y/o coil slide in Hotpoint as long as I can cuz not all my bottoms are flat. I also have a number of pieces of original Visions Cookware--I use for microwave cooking, all the way up to the 3.5 qt. for simmering spaghetti sauce without burning on the bottom.
My mother has a set of Saladmaster cookware, including two electric skillets.
I have a few pieces of Visions, and several non-stick skillets of whatever brand was at Wal-Mart at the time I needed them.
I have a few pieces of Visions, and several non-stick skillets of whatever brand was at Wal-Mart at the time I needed them.
launderess
Well-known member
Vintage Revere-Ware and Vintage Wagner-Ware "Magalite" made in Sidney Ohio.
Love my Wagner-Ware Magalite for making rice. Pot is so deep and heavy, holds heat well so can turn the fire down low to gently cook rice.
Old Revere-Ware is also a treasure, and am constantly scouting thrifts and Fleabay for pieces (when prices aren't too dear).
Really is a sad shame so many think they need to pay the high-way robbery prices for fancy cookware with some super star's name on it, when lots of vintage cookware will do just as well.
Only problem with vintage cookware is making sure one gets it back after taking something over for pot-luck, Thanksgiving or another holiday/occasion. Have been known to scrape out whatever is left into a large foil pan and take my pots home! Despite getting "looks" and "oh you can leave that, I'll wash it and return......). Yeah right! I've lost too many pieces of Tupperware that way!
Real kicker comes in when someone brings a dish to your house in YOUR pot!
Launderess
Love my Wagner-Ware Magalite for making rice. Pot is so deep and heavy, holds heat well so can turn the fire down low to gently cook rice.
Old Revere-Ware is also a treasure, and am constantly scouting thrifts and Fleabay for pieces (when prices aren't too dear).
Really is a sad shame so many think they need to pay the high-way robbery prices for fancy cookware with some super star's name on it, when lots of vintage cookware will do just as well.
Only problem with vintage cookware is making sure one gets it back after taking something over for pot-luck, Thanksgiving or another holiday/occasion. Have been known to scrape out whatever is left into a large foil pan and take my pots home! Despite getting "looks" and "oh you can leave that, I'll wash it and return......). Yeah right! I've lost too many pieces of Tupperware that way!
Real kicker comes in when someone brings a dish to your house in YOUR pot!
Launderess
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