For a cookware set, should I purchase stainless, nonstick or hard anodized? Why?

Answer 1

This is no flat answer to this. Stainless is certainly NOT the best for everyone. Nonstick is also not the best. You need to buy cookware for your personal needs.

Stainless is very difficult and frustrating to work with if you haven't used it much before. The plusses are, it lasts forever, it sears and browns and goes gourmet in a way nonstick can never match. It's main downfall is that it STICKS, and simple tasks like eggs and grilled cheese can quickly become the stuff of nightmares. Oils and butters are a must here. If you are more of a gourmet style cook, and you take this route, don't buy the pans with the plates on the bottoms. They only heat evenly at the bottom. Go for pans where the heat spreads all the way through the entire pan. Calphalon triply or henckel's or allclad.

Nonstick pans are usually hard anodized with a nonstick layer. Look for something better than super chintzy Teflon, which wears off quickly. Usually pans with teflon are low quality pans to start with. Nonstick won't sear or brown properly, but it cleans like a dream and is entirely easier to cook with. Nonstick does not go into the dishwasher,you cannot use high heat, you cannot use metal utensils, and you cannot ise cooking sprays like Pam, which corrode the surface. You have to be more ginger with nonstick, but if you are it will literally last forever. Look for Calphalon contemporary or Analon Advanced. Both very solid.

Stay away from regular hard anodized cooking surfaces. They are reactive to acids such as tomatoes and lemon juice. But a new breed is out there, called infused anodized. Less porous, less reactive, and terrific at conducting heat properly. Consumer reports rated them as a rival to their favorite allclad pan for searing.

My advice? Don't buy a set of any of these. Gear your cookware to what you cook.
Look for the following:
1 8"nonstick frypan
1 12"nonstick frypan
1 10" preseasoned cast iron skillet
1 5qt enameled cast iron dutch oven
1 12" everyday pan in stainless with a lid
1 5qt stainless saute pan with lid
1 2qt saucepan in stainless with lid
1 3qt nonstick saucepan with lid
1 8qt stainless stock pot with pasta insert and steamer insert

It's cheaper to buy a set, but not a good deal if two of the pieces collect dust in the cabinet, right? A well stocked kitchen has some of everything. Happy Hunting!

Answer 2

After reading up on the T-Fal hard anodized cookware, it seems to me you would be happier with that. It is dishwasher safe and has been made so there should even heat distribution in the pans, with no hot spots. At some later date, you may want to a add a stainless skillet and heavy duty dutch like. Le Creuset or Lodge.

Answer 3

Stainless with a thick aluminum bottom and stainless lids. I prefer Bakelite or Silicone handles that stay cool, but that's my preference.
The Revere Classic series is very nice and not too pricey. But if you into restaurant cookware, you can get Vollrath at many supply houses. It will last forever and will cost a little less than the restaurant "style" cookware bought from retail stores.

Answer 4

Stainless is the best for flavor and for a good color. Nonstick is great if your not into clean up.

Answer 5

Best cooking is stainless. Best lloking when poloished is stainless/cooper clad...Worst for health is nonstick: carcinogenic.

Answer 6

Stainless will give you the best wear and value for your price.

Answer 7

definitely nonstick, Teflon, its much better in the kitchen.