When not grilling, what type of cookware do you use?

[jdefran]

Looking to replace our old pots and pans, would preferably like non-stick stuff and something that will last. From my research so far I have determine that some type of 'clad' is what I need.

Anyone have clad stainless steel cookware they can recommend?

[MartyG]

Non stick and something that will last are tough to combine. I have been using All Clad D5 for a while now, and would recommend it to anyone. The nonstick I reserve for just a few skillets, and one is nearing the end of its useful life. One thing to keep in mind is that high heat will mess nonstick up in a hurry, and most pans are so thin that it's easy to burn them up. D5 can handle the heat, but still, be careful.

Cast iron can be a great alternative for non stick, but the weight is a turn off for my wife, so that's a factor. Still, don't discount a good iron skillet.

I should mention I rarely pay retail. I've found most of my collection at places like TJ Maxx or Home Goods. Usually around half price there, you just gotta be patient and keep looking.

[jdefran]

@MartyG Thank you for the insight.

I should have added I do have a collection of cast iron (8", (2)-10", 12" skillets, 10" griddle, rectangular griddle, dutch oven, enameled dutch oven).

My primary purposes of the stainless cookware would be for acidic foods (tomato dishes, sauces/reductions, etc), boiling noodles, steaming veggies.

I enjoy shopping at Home Good/TJ Maxx so I will look out for stuff there. I suppose the key is to verify that more than just the base is clad. I assume the tag should be clear about the construction

[MartyG]

Right, All Clad is fully clad, as is at most Calphalon. I do like the 5 ply over the 3 ply, but they do weigh more. I have some older USA made Calphalon I'll have for life. We use a big (and rare) 16 qt heavy heat treated aluminum stock pot for tomato canning and it works great. I like the fact that most All Clad is made in Pennsylvania. Wish I knew then what I know now about all this. Could have saved a fortune by not buying cheap pots and pans to save money.

[Metal Mike]

all pans (except some glass lids) are SS & CI both are lightly wiped with Coconut oil for nonstick season & rich appearance.

[powermatt99]

I have a smattering of stainless cookware from AllClad and Calphalon along with some cheaper SS Farberware from my college days. I also have a smattering of cast iron including my newest purchase, a 12" Lodge Dutch oven. I rarely use non-stick but I only get non-stick from the local restaurant supply store. I have a 10" omelette pan that has outlasted any other non-stick I have owned. It was $35. I also have a 16" paella from the restaurant supply.

[Winz]

For non-stick fry pans, I buy cheap stuff from restaurant supply stores.  It is going to wear out, so no need to drop big $.


For all other,  I have a number of cast iron pans that I use frequently.  Low cost and last forever if you take care of them.


I also have a weakness for Falk copper pots and pans (made in Belgium).  They are stainless steel combined with copper.  Very expensive, but will last way beyond my lifetime and I know my kids will enjoy them.  I simply love cooking with them - very even, responsive heat.  I have built my collection one pan at a time (1 new one each year) to smooth out the cost.


http://www.falkusa.com/copper-cookware/


Winz

[HankB]

Add my vote for CI as well. Other than that we have some Revere SS sauce pans (with the copper bottom) that go back to my childhood - over half a century. Judging by what I see on Amazon, the design hasn't changed much, though it would be interesting to compare weight.

We also have some Calphalon - not the non-stick but the anodized ones. The anodized finish seems to be more durable than the one PTFE lined pan that came with the set.

[MartyG]

Hey @Winz I wonder if the Fockers fry with Falk?

I admit I love my 12" All Clad non-stick pan. I even travel with it. Seriously. Knives too. The last two vacations have been so much more pleasant waking up to a good quality pan instead of whatever POS the kitchen might be stocked with. (We usually rent a house if enough people are going) And next time  I would seriously buy a new 22.5 grill and leave it behind rather than suffer through a vacation without. 

[Troy]

for nonstick, hit up your restaurant supply store.
don't use anything higher than medium heat, and no metal utensils.

I used to use the nonstick pans from ikea and get a good 18-24 months out of them (with constant use)

[Craig]

I sell cookware and what Troy says is correct. Nothing above medium heat for non stick and NO METAL UTENSILS! As for brands I like a mixture of Calphalon Tri Ply SS (gorgeous and functional pans) and the Zwilling Henckels Motion pans. (Yes I said Henckels) All available at Bed Bath & Beyond.

[Grizz]

we have some no stick stuff, but now that you mention it, when I'm not using a pizza stone, I'm primarily using stainless.  I have a 14 or 16 inch sauce pan and a 12 inch sautee pan.  I like to sear on the stove and then throw it in the oven for a couple of minutes.

[Craig]

This thread only reminds me that winter is around the corner again [emoji23][emoji17][emoji22]

[iCARRY]

I have lots of calphalon pots and pans. Very happy with them. Been using them for 10 years. Probably need to replace a few of them. 


Sent from my iPhone using Tapatalk

[Stringplucker1]

DeBuyer Mineral B iron fry pans, 7.9" & 12.6"
vintage Keilen cast iron skillet, 12"
Lodge cast iron reversible Grill/Griddle
vintage Le Cruset omelette 6"
vintage Le Cruset saute pan
Le Cruset 9qt dutch oven

Looks like I only own heavy weight cookware.

 "Light cooking isn't in my repertoire."