What type of pots and pans to buy?

Question

I need to replace some aging pots and pans that I have.... I'm not a gourmet chef or anything but I want something nice to get-not top of the line but good.

What do you recommend? I mainly sautee, pan fry and use my stock pot for rice, stew, etc.

I'm not sure what the verdict is on non-stick pans as some say yes and some say no. I do have non-stick now but if they are not safe, I don't want to use them any longer.

Thanks. :)

Answer 1

Cast iron skillets are non-stick, very safe, and they last *centuries* instead of years. Just season them well when you get them, and *never* stick them in the dishwasher. When you get done cooking, add a little water to the skillet, run several times around the skillet with a metal scrubpad (I use stainless, but copper is OK, too), and pitch the contents, letting the hot skillet air-dry.

I like commercial-grade stainless steel for pots. It's a lot of work to clean the bottom of the outside, so mine look pretty ugly, but the inside cleans up real nice. They're a lot cheaper than those caphalon pots, etc., but they seem to cook just as well, if you don't mind the bottom of the outside looking ugly.

Pick a tall, narrow stockpot. You have less surface area, so there's less evaporation to deal with. Look for a *really* heavy bottom. My wife tends to scorch things in a stockpot, and she kept buying cheap stockpots which made the matter worse, but when I snuck out without her and got something decent, things didn't scorch nearly as bad, and the current one has lasted as long as the prior 3, and is still going strong.

Instead of buying at a discount store, or a hardware, take a look around for a store that sells to restaurateurs. It won't be in a mall. It'll probably be in an industrial park, and have lousy signage - but they'll have exactly what you need, at really good prices.

Answer 2

I personally think that non-stick pans suck. But that's my professional opinion and years of culinary school talking.

If I were going to get new pots and pans (which I need to) I would go to your local restaurant supply, and talk to the guys there. I'd get some 18/10 grade stainless steel with none of this non-stick stuff. Non-stick is for people who don't pay attention to what they're doing, or just don't know how to cook.

Basically if you're sauteeing, pan frying and using a stock pot, I would say you don't need the non stick because the oil should be doing the non stick job for you.

As for the nonstick being dangerous, I know that that's still kind of up in the air, but what I understand about it is that when it's heated it emits a chemical that can be toxic. Also when you use metal tools on it, it scrapes off, which is another reason I won't use it unless I don't have a choice. I mean does anyone really want to eat non-stick coating?

Having said all of that, go look at some pans. I've heard good things about Calphalon. But if you go to a restaurant supply place, you'll be getting really good quality for a lower price. Places like Williams Sonoma has good quality stuff, but holy crap they rip you off.

Answer 3

As the third of four generations of Cook, Executive Chef, Sous Chef and Pastry Chef and having tried almost every believeable make of cookware, I have my personal choice.

I use Ultrex. It's a medium priced 18/10 Stainless cookware, that now, you can even buy on Ebay. It has a 75 year guaranteed teflon coating called Innovex and anyone can use it as long as you don't use metal on it. It cleans up beautifully and easily. Read how to use it and you won't ruin it. It's easy to keep the exterior clean, too. I've been so satisfied with it that I have bought the pressure cooker and several other things. It's the cookware I thought I'd never find. And it's all guaranteed.

This is just my own personal opinion.

Answer 4

Personally, I like stainless steel pots and pans. I do have one non-stick frying pan for frying eggs for breakfast.
I find that a set of medium priced cookware good enough.
The pots should have lids, as well as the frying pan.
In my set, I also have a double boiler, which I sometimes use for making custards on top of boiling water. My set consists of
3 pots with lids varying sizes
frying pan with lid
Dutch oven pot with lid
soup pot with lid
12 pieces in total
1 piece to create a double boiler (extra) fits into large pot

Answer 5

I love the Tramontina stainless pots and pans. They are 18/10 stainless with heavy bottoms. They will last a lifetime. I will admit that it takes a little getting used to when using stainless, but worth it. Check their website for types, styles and sets.

Answer 6

I have a set I got from Sears, it has 4 different size pots with lids,
2 fry pans, one medium size and one large. I have used these
every day for several years, I love them, I would reccommend
these to everyone, and they only cost 150.00 for the set. Oh, the
fry pans have lids,also. The name of them is: New Dimensions.

Answer 7

I think that it is a personal preference
I like my stainless steel for cooking as you described. I do have a non stick skillet that I use rarely. I have a set of stainless that I purchased at Sam's Club for 100.00, Very good value for what I received.

Answer 8

Caphalon or All-Clad they seem to hold up good most restaurant chefs use them, also check your local restaurant supplier they have some Good pans! always try to get aluminum products they heat up faster.

Answer 9

Aluminum dissolves and deposits in your brain. Teflon is really questionable.
I only use stainless steel or cast iron.