Pots and pans...

M

midwest

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The wife and I are looking into a "decent" set up post and pans. I have a nice set of cast iron skillets I use for most skillet usage, but my wife doesn't like to use those. For the last 20 years weve always had the cheap sets and use them for 5 years or so until they start getting all scratched up and or the coating starts to flake off. Not looking to spend thousands of dollars but would like to see if anyone has any recommendations in around the 350-500 range. Curious if anyone has any recommendations.
 
I don’t use the ceramic type coating type because none hold up. I go to the thrift stores often and have found very nice pots here and there. I found two All Clad pots years ago that still look new. I also found a partial set of Cuisinart multi clad pro that are very good and you can buy them at a reasonable price new also. I’ve bought or was given old cast iron pans that I’ve sandblasted and coated that hold up well and I use a lodge cast iron skillet and Dutch oven in my outdoor kitchen that I’ve had for many years that have held up great. I’ve got a couple friends that are in the restaurant business and they each have mixed pots and pans that they got either from thrift stores, flea markets and even new on sale. They tell me that cooking and getting the food out then cleaning the pans and pots quickly are easy than letting them sit while serving from. Sorry so long!
 
Since you already have cast iron skillets, I'll recommend the other types you can get.

Basic sets: Tramontina (normally would recommend 10 piece set but the 12 piece set is on Black Friday sale and is cheaper)
If you can afford it get the all-Clad as you never have to buy another set

Non-stick skillet: Non-stick's do not last very long, so don't splurge on this. Get the Tramontina, either the 10" or the 12" (or both)
www.walmart.com

Tramontina 10 in Professional Nonstick Aluminum Fry Pan - Walmart.com

Buy Tramontina 10 in Professional Nonstick Aluminum Fry Pan at Walmart.com
www.walmart.com

Dutch Oven: Get a Lodge, either the standard one (red is on a Black Friday sale)
Or the casserole type

Sheet Pans: Get some Nordic Ware half sheet pans and maybe a quarter sheet one

Casserole Dish (13"x9"): Get either a 3 quart one
Or a 5 quart one (I have both!)
 
I’ve got Calphalon at my house and we have All-clad at the river place. Both in stainless. I do have a couple of non-stick Calphalon pans for eggs and things.

If you get stainless go ahead and buy you some bar keepers friend as well.
 
I have a set of Calphalon pots that was purchased over 15 years ago. They came with a 'lifetime' warranty. In the past 3- 4 years we have had pitting in one of the pots and some surface degradation on a frying pan (all non-stick coating pans). They were all replaced under their warranty. Just required photos of the pan both inside and out and a copy of the receipt. The replacements were done with a different style as the style we had purchased is no longer made.
I was reluctant to believe they'd honor the guarantee after all these years, but they did. They even covered shipping to Canada.
I wouldn't have a problem buying the Calphalon brand again.
 
Ah Calphalon, my former hometown company! Many of us here would use nothing else but their products for years. Then Newell Rubbermaid bought them around 20 years ago. Soon the headquarters was shut down and then the manufacturing plant was closed and manufacturing transferred overseas. Needless to say, I don't buy their products anymore.
 
After some reading and back and forth we ended up getting a set of Hexclad. They are a hybrid SS and non stick. They have a lot of good reviews, the only negative review I see from some people is they are not as non stick as a 100% Teflon pan. They are more non stick than 100% SS pans. So time will tell. The best video description I saw of the "hybrid" is the small hexagon shapes on the surface are raised ever so slightly above the Teflon surface. So the Teflon still works but the stainless steel hexagons are what is contacted by metal utensils, so the Teflon doesn't get damaged. That's the dumbed down version.
 
With a new Teflon coated pan, it is possible to cook without using any grease or oil. With the Hexclad pan, since the food is exposed to stainless steel, you probably do need to use some oil, butter, or grease or cooking spray. Of course, over time ceramic and Teflon pans will start to stick as the coatings start to deteriorate. Hopefully, your Hexclad pans will last long enough to justify the price.

If you want a pan that will last a lifetime, get cast iron or carbon steel. Cast iron is heavy, so I prefer carbon steel. Even if such pans start to rust or stick, you can always recondition them. You should be able to pass them down for generations to come.
 
midwest said:
After some reading and back and forth we ended up getting a set of Hexclad. They are a hybrid SS and non stick. They have a lot of good reviews, the only negative review I see from some people is they are not as non stick as a 100% Teflon pan. They are more non stick than 100% SS pans. So time will tell. The best video description I saw of the "hybrid" is the small hexagon shapes on the surface are raised ever so slightly above the Teflon surface. So the Teflon still works but the stainless steel hexagons are what is contacted by metal utensils, so the Teflon doesn't get damaged. That's the dumbed down version.
Click to expand...
We want a thorough review after you have tried them!
 
I've got a good collection of cast iron that I use a lot. My wife doesn't cook with those. I used to do a lot of vintage cast iron restoration. I have a 55 gallon electrolysis tank. 15 plus years ago I could find cheap cast iron everyone. The last 5 years or so everybody is asking 5 times what each piece is worth so I don't get much anymore. They are getting harder to find, and when you find them they are more costly.
 
midwest said:
After some reading and back and forth we ended up getting a set of Hexclad. They are a hybrid SS and non stick. They have a lot of good reviews, the only negative review I see from some people is they are not as non stick as a 100% Teflon pan. They are more non stick than 100% SS pans. So time will tell. The best video description I saw of the "hybrid" is the small hexagon shapes on the surface are raised ever so slightly above the Teflon surface. So the Teflon still works but the stainless steel hexagons are what is contacted by metal utensils, so the Teflon doesn't get damaged. That's the dumbed down version.
Click to expand...

I'd definitely be interested in hearing your thoughts. I almost purchased the Ninja C39900 Foodi NeverStick Premium 16-Piece Cookware Set to replace all of ours. There was a great deal during Black Friday but decided to hold off. We have an electric stove top right now, but I'm thinking about swapping out with an induction cooktop next year.
 
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