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dustin92

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Well, the time has come. I've noticed our nonstick pots and pans have been looking pretty tired recently, but the final nail in the coffin happened tonight while making tapioca pudding... Black pepper looking specks in the pudding. Currently using a set of Silverstone nonstick from Kmart, $79.99 soecial (about 10 years or so ago...) And have been happy for the most part. Not sure what is good and what isn't, looking to spend no more than $150. Looking for a heavy bottom for even heating, must be nonstick and absolutely must be dishwasher safe. Would prefer glass lids (although I think most come with them now?). We have an electric stove, so don't need induction capable, just smooth bottoms. Not too picky on color or style but nothing that looks cheap. Any recommendations would be greatly appreciated! We have most typical stores here in town, Walmart, Target, Meijer, JC Penney, Kohl's, Younkers, Bed Bath and Beyond, Sears. No more Kmart here. Also have Sam's club.
 
If you buy another set with nonstick coating eventually the coating on the new set will start to peel off too. Why not get a nice saute pan with a good non stick coating for omeletes,ect. Then get a reaonably priced vintage Farberware set. I have been using my Farberware for 20 years now. It goes in the dishwasher, and the handles are oven safe up to 350 F. I've never had a problem with major sticking and I use an electric coil top stove. With the Farberware stainless steel you don’t have to worry about anything harmful leeching into your food. And if ytou opt for an new Farberware Classic set I believe they have glass lids, which you like.

Its also nice to have a good cast iron frying pan too, every cook should own one.

HTH
Eddie

 
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Build the set using the best of vintage pieces

Dustin92... I have a collection of every type of cookware imaginable. Sets of All-Clad, Le Creuset, Manuviel copper, Saladmaster and on and on. ( I am not trying to sound haughty, pretentious or braggadocios, you will see why I name dropped below)

I really find myself going back to my simpler vintage cookware such as a properly seasoned Griswold cast iron skillet it is as non stick as any Teflon or similarly non stick coated skillet.

The Pyrex and Corningware pieces we have been discussing the past few weeks, in another thread, are, in my case, used so much more frequently than all of the aforementioned, expensive and fancy pieces.

These vintage pieces are always available on EBay or other second hand venues and I promise you, they will last many lifetimes.

Teflon and other non stick coatings are worrisome to me. I really have never seen one hold up for years upon end. I could be wrong.

I would look for the best pieces in whatever catagory you are needing and mix and match accordingly from proven vintage classics.

I realize the aesthetics for a set of cookware is preferable to my suggestion of pieces from various manufacturers and vintages... however, you will not be replacing cookware again, ever if you maintain the pieces properly. You want durable, dependable, even heating, long lasting cookware... vintage.
 
It certainly isn't my choice to have nonstick, I don't personally care for it. My mom also cooks (about half the time) and she thinks anything that isn't nonstick will stick. We do have a decent crop of frying pans and skillets, which most of them are in good shape. Nonstick, aluminum, stainless steel, cast iron, and one of those as seen on tv copper pans (love it). We also have a cabinet full of corningware and pyrex of all different shapes and sizes. I may look into just getting a few saucepans and a 5-6 quart pan... Those are the ones that really need replacement. Although it might be nice to have a matching set, I do think it makes more sense to just replace what's worn out and get some more miles out of what hasn't.
 
Brabantia

We have a set of Brabantia cookware for more than 13 years now and it looks just as new, given it is not non stick, it does have a nice solid bottom, but not too heavy like Le Creuset, to me they (Le Creuset) are just too heavy and not really dishwasher safe according to our local Le Creaset shop. I have baked caseroles, bread and almost anything in it, its dishwasher save and it has a 20 year guarantee. You also do get some none stick pots and pans from Brabantia, and I can confirm that we have a large non stick frying pan that goes from stove to dishwasher without any problems. And they will still look the part as well.

SO hope that it can assist you in making your choice, btw thay do have an online shop as well, I think it is a Dutch owned company.

Regards
 
"Teflon and other non stick coatings are worrisome to me. I really have never seen one hold up for years upon end. I could be wrong."

You're not wrong.

With aggressive use (metal implements and dishwashers), the Teflon coating doesn't last too long at all.

With plastic implements and sink dishwashing, the Teflon lasts longer.

Let's face it, in this day and age, most folk will want to fling everything into the machine and go off and do something else. I know I do.
 
Only one way to be sure

Given your requirements:

Looking for a heavy bottom for even heating, must be nonstick and absolutely must be dishwasher safe.

 

It's easier to say what won't work for you than what will. I'd suggest you focus on the specific size and type of cooking vessel, individually, and chose the product (new or vintage) which comes closest to fitting your needs rather than looking for a matched set.

Example: The copper (it's a ceramic) coated dishwasher safe aluminium square skillets are lightweight, stiff, extremely hard to damage, non-stick and survive even the worst 'chefs' who cook in our kitchen in the holidays.

But to boil water? Overkill. A regular teflon coated large pot will do just fine for that.

Saucepan? Here you do want some mass, preferably a sandwich bottom and one of the ceramic non-stick coatings (including the copper).

 

Personally, I'll stick with my 19th century cast iron skillets and my magnesium-aluminium alloy Model 40 pressure cookers. I've never burned even the most delicate egg sauce in one. But to each his own and neither type belongs anywhere near a dishwasher.

 

One side advantage of 'induction compatible' pots and pans - the extra mass in the bottom can make for a more even heating vessel on resistance stoves.

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Does anyone know if

the ceramic coatings wear like the ptfe coatings do? I haven't tried any yet.
I have a hybrid Calphalon set going on ten years now. The two non stick skillets it came with are showing wear. I never put them in the dishwasher, as the T Fal set I had before and did wore faster.
I got two new anodized off brand aluminum like Calphalon pans last year at a deep discount. I like them.
I found a Scan Pan skillet for searing at a Sal. Army store for $10. These are made in Denmark, sold at Sur Le Table kitchen stores, and are expensive.
My mother in law told me they are considering moving to a senior living facility in 2 to 3 years. They have a central dining room. She won't have to shop, cook, or clean up. Some apartments have full kitchens, and laundry. My father in law can barely toast a bagel. He is not yet willing to give up their large condo with his wood working shop in the basement. He has evrey tool imaginable. One of us helps deep clean every two weeks.
 
The ceramic coatings

Wear much better. They can be ruined, but it takes some effort. PTFE lasts one day in our kitchen as I won't use it if it's damaged and my husband insists on cutting and scrapping in the pan with steel implements. We've had some ceramic for two years before he destroys it.
 
I mostly have Classic, classic Farberware

and food rarely sticks.

I do have ONE piece of Teflon, and it is by All-Clad.

Cook's Illustrated/America's Test Kitchen/Cook's Country set me wise to it...LIFETIME Warranty! Send it back when the finish is damaged, and they send a new one!

Lawrence/Maytagbear[this post was last edited: 3/2/2018-14:03]
 
I think it all comes down to what you cook, and how you cook.....but there are a number of pots/pans everyone should have.....

with proper care, most will last a lifetime....

Cast Iron and Clad Aluminum types.....everyone should have some....seriously durable...stove/oven, grill, campfire

Vintage Revere, well vintage now, but purchased brand new some 35+ years ago, has held up really well....bought as a starter set, and added more pieces as needed...

I like Calphalon cookware.....from fridge/freezer, to stove top, to oven, to dishwasher....very versatile.....

about the only thing I have in nonstick are some cookie sheets and muffin pans....but have found bigger commercial pans my all time favorites

I always seem to find better cookware and utensils at our local restaurant supply

Teflon and other Nonstick pans are just about disposable.....
 
Sam's Club

Someone above mentioned checking Sam's. I'm not a fan of non-stick but I got a full set of the Markers Mark from Sam's about 13 years ago as a Christmas gift. They have gotten a lot of service and still are not peeling or scraped up. Overall I've been pleased.
 
 

 

I have a number of Le Creuset (enamel coated cast iron) pieces, but use Calphalon non-stick most of the time.    I always wash (the non-stick) by hand and <span style="text-decoration: underline;">NEVER</span> put it in the dishwasher.  Aluminum / teflon are a big no-no in the dishwasher..... that is if you want it to survive a long time.

 

Personally, I feel that having a non-stick coating in anything other than frying pans, skillets and saute pans is completely unnecessary.   When heating or cooking anything with a large amount of liquid (soup, water for pasta, etc) there's no reason that I can see for a non-stick surface.

 

=   =   =   =   =   =   =   =  

 

I just saw this on a website: <span style="text-decoration: underline;">5 Common Mistakes to Avoid When Using Nonstick Cookware</span>

 

1. Cooking over high heat.

 

2. Using nonstick cooking spray.

 

3. Failing to season your pan.

(I never knew about this one!)

 

4. Using sharp or abrasive objects anywhere near your nonstick pan.

 

5. Cleaning nonstick cookware in the dishwasher.

"True, many nonstick pans claim to be dishwasher safe, but the super hot water and harsh detergents aren't good for the nonstick coating. Over time this will cause the pan's coating to deteriorate much faster than washing by hand."

 

 
I’m not sure I buy the idea that a dishwasher is really deleterious to non stick coatings. Yes the detergents are harsh but haloflourocarbon plastics are quite impervious to most chemicals. And if the heat of the dishwasher is bad, best not put that coating in a pan used for frying!!

Personally I’d avoid non-stick always. It just doesn’t hold up and I worry about leaching. If you must you only need it in the fry pans as Kevin mentioned.

Your heat source makes a big difference in what you choose. For electric stoves something very flat and conductive is best. If you are cooking over fire the cookware is far less critical. For induction then you best be able to stick a magnet to the pan.
 
We must be easy on cookware, we have done everything on that list regularly (except #4, we are pretty careful to use only wood or plastic), and still got 10 years out of a cheap set! All pieces have gone in the dishwasher since new (and truthfully, I'm not sure they were ever supposed to...)
 

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