Looking for a cookware set, not sure where to start!

[chachp]

Non Stick for frying

I have a couple of non stick pans I used for frying things like eggs. But not the kind of nonstick that is a coating. I have a couple of frying pans that are made out of some material that isn't coated on the pan and nothing sticks to it. But mostly for everything else I use the Enamel over Steel pans.

My husband wants to cook everything on high. I don't know why and he actually (I thought) ruined one of my enamel pans but I read an article where they said a little Peroxide and some baking soda will remove any food residue and I was shocked. I let the peroxide heat up, put a few tablespoons of baking soda in and let it fiz. When the fiz was gone so was all the residue. The pan was like brand new on the inside. I was really surprised.

I don't put the enamel pans in the dishwasher because I think they dull over time and I like them to stay shiny. Le Creuset makes an Enamel pan cleaner that helps but for me, I wash them by hand and they stay beautiful. A little bar keepers friend will do wonders on these and now on a really tough stain I'll use the peroxide and baking soda.

I don't know why that works and don't really care it's just nice to know I have this in my back pocket when Joe decides to turn up the heat.

 

[askolover]

I have one Farberware aluminum chicken skillet with teflon and a matching deep saucepan.  I only use these for making candy or slow cooking something on the gas range.  Otherwise I bought myself a new Tramontina stainless set that's also induction friendly so I can use it on my induction top.  I have one ceramic coated frypan for eggs and such that is also induction friendly...it's a couple of years old and still works well.

 

[polkanut]

Vintage stainless steel is my cookware of choice.  We have quite a bit of vintage Revere Ware (pre 1968), and Rena Ware.

 

[rolls_rapide]

Teflon in the dishwasher

@Kbones:
Well it's common sense it is going to peel off - especially when some enterprising ninny has gone and scraped and scored the bloody stuff, by using metal implements!

 

[joeekaitis]

Dishwasher safe nonstick cookware . . .

. . . was originally engineered and tested back in the days of phosphated dishwasher detergent which had a fairly neutral pH balance. Non-phosphate detergents are usually more caustic or acidic. Tablets are said to be the most corrosive.

Except for a very short period, I’ve stuck with phosphates, most recently in Bubble Bandit powder.

Spiking a non-phosphate detergent with STPP might make it more damaging because the hard water minerals won’t be buffering the caustic or acidic boosters.

 

[rolls_rapide]

Phosphated dishwasher powder detergents actually tended to be highly aggressive, alkaline products (sodium metasilicate) with chlorine bleach.

Chlorine based liquid dishwasher detergents were less aggressive.

Later came the milder biological formulations (enzymes, oxygen bleach).

 

[washman]

if you like stainless

360 cookware is nice and USA made to boot.  Also you cannot go wrong with good old cast iron

I use Nordicware 10 inch skillet for my lone non stick.

 

[vacerator]

I have one saucier,

by Kitchen Aid. Sandwiched copper between stainless. I have never burned a sauce in it.

 

[petek]

Although we do have a set of cookware we also have numerous other frying pans and such that are non stick. Most of them have been sort of cheap and last only a few years before they're tossed and replaced. Lately though we've bought some of those advertised on tv Copper Chef or whatever they are non-sticks.
I have to say they do work well and nothing sticks. It's only been a few months so whether they really last is hard to say , but so far I like em..

 

[dylanmitchell]

I'd look for the All-Clad Tri-Ply Stainless Steel or something similar from a Macy's sale. We have a ceramic/ glass electric cooktop and like the All-Clad Tri-Ply Stainless Steel that have become our go-to to cookware. Got them one at a time from Macy's sales and now the thin bottom, aluminum pans and non-stick pans rarely get used. Macy's is our got to for household goods since we can usually get good prices from sale and sometimes free shipping. If you ignore the sets and price shock and just look for a single pan in the style you want on sale you'll find a pan for under a $100. That seemed like and a ridiculous amount of money when I got my first one but it's been worth it and I think it will last a lifetime. Just make sure you handwash and keep out of the dishwasher.

We got ours one at a time and now have a fry pan, omelet pan, and saucepan all with glass lids. With these three pans we can cook pretty much anything from pan frying meats, making omelettes or pancakes, boiling pasta, sauteing fish, really just about anything and the rest we do on the BBQ. Only thing they don't do is defrost meat well like you can with a cast iron. Griswold cast iron or any cast iron will scratch the hell out of a glass top like ours. Not sure if you have a coil electric or glass top.

http://https//www.macys.com/shop/kitchen/all-clad?id=7557

 

[48bencix]

Farberware

I agree on the Farberware for most cooking. We have ceramic coated fry pans for frying and it does seem to wear off. We have one copper colored fry pan and it seems to last longer, I really do not know what it is. The Farberware really lasts and is sturdy. The sauce pans have heavy bottoms and that makes them cook more evenly, they are not Teflon or otherwise coated, just stainless steel.

 

[countryguy]

Petek, you had better luck with Copper Chef than I did. I bought 1 fry pan, used it only for eggs, only on medium low heat and the eggs stuck to the pan, even with a bit of oil. Not impressed with it at all. I then went and bought an iRock at Walmart.....it is fantastic....eggs don't stick at all.

Gary

 

[ea56]

I bought this Cuisinart non stick saute pan at Linens and Things in 2000 and I use it primarily for omeletes or scrambled eggs. But I’ve used it for just about everything else I needed a frying/saute pan for. I usually wash it by hand, but it has also been in the dishwasher several times over the years too. It still has retained its non stick properties, I don’t use metal utinsels in it, but it hasn’t been babied either. I don’t even know if they still make this pan, but I’d sure buy one again if I needed a replacement.
Eddie

 

[dermacie]

My favorite everyday cookware is All-Clad I have had mine for over 18 years and held up very well and perform even better.

 

[man114]

If you plan to use it as instructed any of the waterless stuff. Lustre Craft, Vitacraft, etc. Had a lot of stuff and now 99% is vintage waterless, it’s heavier than all clad and cooks more evenly.

 

[robbinsandmyers]

I refuse to cook on anything with a toxic non stick surface. I have 9 Griswold vintage cast iron skillets I cook most things from breakfast to pasta sauces in or I use my vintage stainless Revere ware stuff. I wont use anything with a machine made coating. Same thing with fridge storage. Nothing plastic. Its all Vollrath stainless containers from the 50's that were my grandfathers or glass containers. Better safe than sorry.