Attention Chefs: What is the best brand of cookware & how much would it cost ?

Answer 1

Cookware varies and the "best" is really a personal decision. I own a variety of pieces from differnt manufacturers. I find that I like some better than others for fying, soups, etc. I genrally choose the pan based upon what I am cooking.

Many chefs on food network use All-Clad. For a starter set you can spend around $600. I have used it and it is fine but not the best in my opinion. The handles get hot and it is tough to clean. For best results it really has to be babied and I don't take the time necessary to do that. Last year Consumer Reports choose Scan-Pan as "the best" but it wasn't their recommended choice because it is too costly starting at $80 a piece. I have a couple of pieces and I like it over some others I have because it CAN go into the dishwasher and you CAN use metal utensils on it (almost no others recommend that you do this). I have one piece of Mauviel, from France. It is a good pot, very similar to All-Clad but slightly more expensive with cool handles. I have a great skillet from Sitram, also from France. It cost nearly $200 for the one skillet yet is very easy to clean, handles remain cool and cooks evenly. I have one pan from Falk of Belguim. It is copper-coated bottom with a cast-iron handle. For a 2 quart pot it costs around $200. It is a wonderful pot, cooks evenly and cleans up nicely. It is very heavy and many people don't like this feature. If you have lots of money to spend, I would recommend this brand. You will literally be able to pass them on to your grandchildren.

I have 35 years cooking experience and love to cook so paying extra for really good quality equipment is important to me. For most people, the huge costs of good equipment just isn't worth it.

Here is some information I got off the web that might be helpful.
With all of the choices in cookware currently available, it can be confusing choosing what will best suit your needs. To help you with that decision, I've put together a "dictionary" explaining the various types of cookware available. I hope you will find this to be a valuable resource.

ALUMINIUM - A lightweight metal with five times the heat conductivity of steel. It is one of the most commonly used metals in the manufacture of cookware. In its natural state, aluminium is dull silver in color but is often coated with heat resistant paint or enamel, or anodised to protect the natural surface. Uncoated aluminium quickly loses its finish and can be discolored by cooking certain foods.

CARBON STEEL - A plain, uncoated steel used in the manufacture of some frying pans and woks. Carbon steel cookware should always be seasoned before its first use and should be wiped with oil before storing to prevent rusting.

CAST ALUMINIUM - Made by pouring molten aluminium into a mould and allowing it to harden. Its thermal conductivity is less than pressed aluminium due to gases that become trapped within its molecular structure. It is lighter than cast iron.

CAST IRON - Made by pouring molten iron into a mould and allowing it to harden. Although it has a lower thermal heat conductivity than steel, because of its thickness it allows for a more even heat distribution across the base and is better at retaining heat. Cast iron is relatively brittle and can shatter if dropped on a hard surface. If it is not coated with an enamel or non stick coating it will need to be seasoned before it is used for the first time. Also, it should be dried thoroughly after washing (although it is best not to wash it with soap and water but rather to wipe clean with a dry towel) and stored in a dry place to prevent rusting.

COPPER - An extremely good heat conductor, it has ten times the thermal conductivity of steel. However, it can contaminate the flavor of the foods cooked in it, so it should always have an interior coating made from another metal.

ENAMEL - The enamel coating is a thin layer of colored glass which is fused onto steel at a high temperature to create a hard, abrasive resistant coating similar to that of porcelain tableware. It is vulnerable to chipping, however, the rim is usually protected by plating or a stainless steel lip.

GAUGE - The thickness of the metal used to make a pan. This may be expressed in either millimeters or "swg" (standard wire gauge), in which case the higher the number, the thinner the metal. Alternatively, pans may be described as heavy, medium or light gauge...the heavier the better.

HARD ANODISING - A process which converts the natural oxide coating in aluminium into a different oxide which, being chemically similar to sapphire, is dark slate in color. It is extremely hard and very resistant to abrasion by cooking implements and scourers. However, it has a low resistance to alkalis used in dishwasher detergents and therefore should always be washed by hand only.

MELAMINE - A heat resistant hard plastic which remains rigid at high temperatures. Available in a variety of colors, it is often used for pan handles and knobs. It has a lower strength and temperature resistance than phenolic.

NON STICK COATINGS - A plastic coating applied to cookware and bakeware to prevent food from sticking. Most non stick is based on a slippery substance called polytetrafluoroethylene, or PTFE, but can be silicon based. Coatings range from a single coat to 3-4 coat systems...the more coatings, the stronger and longer lasting - and more expensive. All non stick can be damaged by sharp edged kitchen implements (it is best to use nylon or melamine tools instead of stainless steel) and should be treated with better care than uncoated cookware. The main cause of damage to non stick is overheating. Non stick pans should never be used on a heat setting higher than medium.

OVEN SAFE - Some cookware (usually all metal) can be used both on the stovetop and in the oven. The manufacturer should state the maximum temperature to which the cookware can be exposed. Pans with wooden and plastic handles may or may not be safe for oven use, or only up to a certain temperature.

PHENOLIC - A hard, heat resistant plastic which remains rigid at high temperatures. Commonly used for pan handles and knobs. They are most often black but can be color coated.

SANDWICH BASE - A highly conductive base metal disc attached to a low conductive pan with a second plate of low conductive steel attached. This protects the highly conductive base from damage. Usually used on stainless steel pans with a disc of aluminium or copper.

SEASONING - Some cookware, most commonly uncoated cast iron and carbon steel, need to be seasoned before they are used for the first time. To do this, coat the interior of the pan with oil and heat slowly. Then, wipe clean with a dry paper towel. Do not wash the pan with detergent as this destroys the seasoning. Over time, a well seasoned pan will create its own non stick surface.

STAINLESS STEEL - Made by combining steel with chromium (for corrosion resistance) and nickel (for strength). The highest grade is 18/10 (18% chromium and 10% nickel). The 18% chromium is a constant, while the percentage of nickel can range from 8% to 10%. Stainless steel is a hard metal which resists scratches and dents. However, it is a poor conductor of heat and therefore needs a sandwich base of either aluminium or copper to prevent food from burning.

STEEL - A mixture of iron and carbon. Strong, hard wearing and durable but a poor conductor of heat. It will rust is not properly seasoned or coated. If it is not coated, it is often refered to as carbon steel.

TEMPERED GLASS - Used for cookware lids and some ovenware. It is stronger than ordinary glass but still can be damaged by dropping it, or by thermal shock (sudden change in temperature).

WOOD - Wooden handles and knobs can become water damaged if left to soak in water or washed in the dishwasher, and are unsuitable for oven use. Also, wooden handles can be scorched if used near too high a gas flame.

Answer 2

Go to this website

www.superior products.com

They have all the kitchenware used in restaurants at a very reasonable price. Stainless Steel is the best. Alzheimer's has been traed to the use of coated cookware. Stainless is easier to clean.

Answer 3

Supposedly, the best brand on the market today is the Emeril collection, which in actuality comes from an organization called Princess House.

I did some research for you and came across this website, which offers the best of the best in all types of cookware, from knives, appliances, decor, coffee makers, and more.
http://www.kitchenemporium.com/brands/brand.html

Good luck!

Answer 4

I can't help with brand names but in general avoid aluminum. Heavy weight Stainless steel and cast iron work very well, I personally don't like the cookware with "no stick" coatings
have fun, good cooking