Cookeware...What's best All Clad, Caphalon, Anolon, Cuisinart or Le Creuset?

Answer 1

I like Caphalon, myself. It holds up VERY well and distributes heat perfectly. I would go with Le Creuset, but the weight of the pans makes cooking some dishes and clean up more difficult that it needs to be.

Answer 2

Bah! Bourgoise garbage! Gimme good ol' cast iron by Lodge! Actually, you need not go to that much expense. Go to a restaurant supply store that also welcomes non-professional cooks and chefs and look around. You should be able to pick up a perfectly workable starter set for well under two hundred dollars. You'll want a 1 1/2 quart saucepan with lid, a 3 quart saucepan with lid, a skillet or frying pan with a well-fitting lid, and a stockpot. If you're just starting out as a single person or a couple, a five quart stockpot should be sufficient for several years - and yes, get it with a lid, too. The lids often seem unnecessary, but as you gain cooking experience and want to try newer and different recipes, they can make a huge difference. Watch Emeril for a couple weeks and he'll tell ya why lids are important to the experienced cook. As your skills and your family grow, you'll begin to add things like baking pans, casserole dishes and cookie sheets. Buy good-quality stuff, but again, Le Creuset is more expensive than anyone really needs. And don't laugh at the idea of cast iron. Yes, it does demand special care - but it can last for generations - I have some cast iron cookware that's over a hundred years old - and it can produce some of the finest meals you'll ever taste. It's up to you to decide whether or not you can spend the extra time properly cleaning and maintaining the "season" of a cast iron piece. Most folks I know have only one or two pieces of cast iron - a skillet or frying pan and a Dutch oven. Hey, that's plenty for a lifetime of good eating, capisce?

Answer 3

I believe it really is a personal preference. All of the brands you have mentioned are top-of-the-line. It really depends on what you're cooking, though. I would use Le Creuset for cooking risottos or stews or for braising meats. I would use my All Clad for everyday cooking, such as sauteing. Caphalon is usually non-stick-- easy clean up. I personally think everyone should own an All Clad set AND a few staple Le Creuset pieces (such as a braiser, and/or Dutch Oven. Good luck!

Answer 4

Le Cuisinart

Answer 5

It all depends upon what you want to use it for! I would not own 1 set for every pan, because some are better for certain cooking methods than others.

For example: Le Crueset makes an awesome dutch oven, great for browning, soups, stews, and deep frying.

All-Clad and Calphalon: better for frying pans and stock pots. Anodized will turn white in the DW, tho, so prepare to hand-wash.

As far as 2-3 qt pots, I find Revere ware great. They have a copper bottom to help distribute heat evenly but are DW-safe.

I also like Kitchen Aid brand of nonstick skillets. Nice and big, thick and heavy, and affordable, esp. at places like TJ Maxx or Tuesday Morning.

Buying sets is more economical, yes, but select the best pot for the cooking method you desire.

Answer 6

It depends on the pan and the use. Consult cooksillustrated.com or consumerreports.com for their reviews. If you are going for a set you need to decide if you want all non-stick or no non-stick. If you go with all non-stick, you will not be able to get a good 'fond' or browning, both on the meat and in the pan. That browning on the pan adds alot of flavor to pan sauces. I like to have a large and small skillet of both non-stick and regular. Sauce pans and stock pots do not need to be non-stick generally.

Also hold the handles, check the feel in your hand and go by that as they are all very good. I have a set of JC Penny's house brand that are very good and much cheaper than All-Clad, etc. I fill in with a pan here or there of the nicer stuff.

Good luck.

Answer 7

Out of those choices, I'd have to go with the Le Creuset. I love the pieces I have.

Stay away from Calphalon though. It sucks. Things stick, they get discolored. I had to throw away my lasagna pan because it would just not come clean!

Answer 8

all clad for all purpose sauce pans and fry pan. what the pros use in restaurants.

Le creuset for dutch ovens.

only buy non-stick pans for things that require it. you will get more mileage out of a stainless steel pain with cooking spray and oil. Non-stick wears out and you shouldn't put in dishwasher.

Answer 9

Personal preference. I cook with Caphalon and love it.

Answer 10

Caphalon!