I purchased an entire set of stainless steel Calphalon at a local department store. The series was called "Cooking with Calphalon" and I found out very quickly that it's the low-end of the product quality spectrum. I was excited to see Calphalon at an affordable price. Sadly, you get what you pay for. One day I hope to have a higher-end set of Calphalon. That would be great.
Someone already mentioned La Creuset cookware. It's cast iron covered in porcelain enamel. Fantastic cookware, but fantastically expensive.
I obtained one piece of Circulon cookware from a friend and I've loved it since the day I got it. It browns beautifully...I've never had a cooking mishap in that pan. Just like every other brand, there is a low-end and high-end product line.
And - you can never go wrong with good ol' cast iron. For the right things, of course.
In my opinion...if you're ever in doubt -- always consult Williams Sonoma. I LOVE that store. I trust just about every brand they sell!
I like cooking with copper pots and pans
thank you
I think they have now found out that those non-stick cookware actually causes cancer. I would stick with all-stainless or maybe ones with copper bottom for even heat distribution. Brands like Kitchen Aid, Cuisinart, and All-Clad are good but cost more. They would probably last longer too. Try going to DealNews.com and check their postings of Amazon.com deals.
Calphalon. And Cooks Essentials.
i like farbarware pots and pans and pyrex baking dishes. the teflon covered stuff makes me a little nervous with all this talk of it being toxic.
Le Creuset cast iron is the absolute best! Solid, reliable, enamel coated interiors wear like "iron" - I call them my magic french cooking pots.
Calaphon would be a dream. I'm aspiring to own a couple professional pans in this line some day.
T-Fal is only as good as you're willing to pay - it comes in the lowest possible price and quality to a much superior range of professional ware that's okay for the Teflon coated type of cookware.
I personally HATE cooking in standard 18-8 stainless steel as well as Pyrex stove-top. I will use Pyrex for oven and baking only. It's where it belongs in my opinion.
Aluminium is crap for cookware as far as I'm concerned. Don't care for silicon bake ware either.
Pyrex is good as well as corningware.
I like All Clad cookware, it's strong, durable, nice to look at, can go in the oven if needed. It's very heavy, which is a good thing, but if you are already lifting a 10lb pot of water, another 6lbs of pan is a lot to hold.
There is no teflon in these pans, they are all stainless steel.
I'd personally buy the best you can afford, because you only do it once, and the cheap stuff you'll have to buy again down the road.
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