Cookware Brands. Good Choice, or Not?

[Avgpunk]

I'm 18 and I've been cooking for a few years now, and I am an aspiring chef. I was tolerating the cookware we had lying around, some of which was 30+ years old. I finally got fed up and went to Bed, Bath, and Beyond and bought a 13-piece Calphalon (sp?) pot and pan set, as well as an Analon knife set. Are these reliable brands, will I regret these purchases?
They seemed sturdy and well-made, but I figured I'd get the opinion of fellow kitchen dwellers.
Thanks!

[foodwich]

sets of cookware and knives are never a good idea. there are only a couple of pans and knives you will turn to over and over. when i bought a cookware set a long time ago, thats what happened infact i still have pans i may never have used. keep the receipt and packaging. before using get some more input. cooking is all about the way you personalize it. each person has their own way and somehow the sets are all about trying to sell you some non essential pans as part of a deal.

[Avgpunk]

I see what you mean, although when I cook, I tend to need a gazillion pots. The set I bought contains commonly used items. And I know the different knives I have will be used, as I know under what conditions I need to use a specific knife.
Basically the Calphalon set came with 3 different sized pots, 3 different sized fry pans, a large stock pot, a drainer/steamer, and lids. They will all probably be used. As for the knives, it comes with a chef's knife, pearing, 6 steak knives, shears, bread/serrated, boning, and one other that I can't refer to since I'm at work.
But I see what you mean, there were sets there that had items I would never use in a million years.
I also bought the calphalon set because it came with a free $150 value Dutch Oven which replaced the over-used one at home.

[RGC1982]

Under normal circumstances, I would say that there would be at least one unpopular size and item in most sets, and the manufacturers put it there to move it out of inventory. However, if you are an aspiring chef and only 18 years old, you probably saved some money and are most likely to use what is in there.

My brother has the Calphalon set and is a cooking enthusiast. He loves the set. He says it can scratch, so be careful with metal utenils. I tend to reach for the tongs often, so pick the ones with the coated tips instead of the basic steel ones if you do too. Oxo makes them.

[Louisa Chu]

The problem is not that your cookware was 30+ years old, but more likely that they were 30+ years old and not great quality and/or maintained. I've seen some pieces that are even older and they're like playing on fine musical instruments. If you're really an aspiring chef then learn to cook like one - chefs don't use a gazillion pots and pans. In a pro kitchen there's only so much to go around and space to use them. Learn to cook efficiently - and that means cleaning as you go too. I love BBB - and their coupons. If you want to get gear there that you can grow into, then get All Clad stainless cookware and Global knives there - their smallest sets are fine. To start, get a stockpot, saute pan, and sauce pan - and paring knife, chef's knife, and serrated bread knife. As for a Dutch oven, get a Lodge, which is far cheaper than 150 bucks (!) and better. Other good, inexpensive knives that pros use are Forschner Victorinox. They're solid, cheap, and durable - not as much as a pleasure as Globals to use, but get the job done.

[Avgpunk]

Yeah I understand, but I'm only 18, I still have a long ways to go.

[mpalmer6c]

I have Calphalon sauce pans dating back 20 years that are still in excellent shape, though I ignored the manufacturer's assurance that it was OK to use metal utensils; I only used wood for stirring. The interior of a Calphalon frypan wore off, however, even though I used nylon spatulas.

The Anolon should serve well, though if you buy more knives consider Forschner and Dexter Rusell from restaurant supply outlets. Most wares from department stores and gourmet catalogs are way overpriced.

[The Pan Doctor]

Honestly I think I would be lost with out my Calphalon. I have been a user of Calphalon cookware since 1999 or so and simply love the stuff. I have amassed quite a collection. Over the years I have had very few issues, but all were quickly rectified by the company. Simply enough as long as you don’t abuse the cookware, Calphalon will replace it. Even though I never kept any receipts I never had any sort of problem- service like that is less and less common these days. As far as purchasing sets are concerned- I agree that cooking is a very personal thing. For some people it makes sense as there is a HUGE savings in the long term, but you may get more items beyond your core items. I most likely purchased the same set as a wedding present for my sister (one of the stainless sets?) and it is by far one of the better values out there.

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." - J. R. R. Tolkien

[ccbweb]

Which line of Calphalon did you get?

[Avgpunk]

I'm not 100% sure of the "line?" It's their 13 piece stainless steel set. It's awesome! I'm liking it, thus far. Also, the Analon knive set is VERY nice indeed, and are well balanced and comfortable.

[C. Hamster]

Honestly, Analon is not a great knife brand.

I'd take them back and exchange for a better quality chef's knife, paring knife and serrated bread knife. They are basically all you need. Wusthof, Henckles, Global, Shun are better brands.

[will47]

Exactly. And really, you want to spend almost all your available money on a good chef's knife... a pretty good one will probably set you back $60-200. You can get a good paring knife and serrated slicer for ~ $10 or so at a kitchen supply store.

If you're on a budget, the Mundial forged stuff and Forschner stamped stuff are both really good deals... and you can get a pretty good chef's knife for $25-40. This is especially good if you're just learning how to take care of a knife.... these won't hold an edge as long as most of the Japanese knives (Shun, Global, some of the more expensive and esoteric brands), but the factory edge is pretty good. Honestly, the Mundial forged stuff is probably about as good as the Henckels / Wusthof stuff for 1/3 or 1/4 of the price.

You may think you know that you need all of these knives, but seriously... the three knives mentioned here will take care of at least 99% of what you need to do. Add other ones as you need them.

Don't ask for people's opinions if you're not going to listen to them.

[chuckl]

one reason i would advise against a set is that different materials and size pans suit different cooking purposes. I like, for instance, having a saute pan that i can use to sear meat and finish it in the oven. I use an all clad for that, but it could just as easily be a sitram or paderno. I also like having some good cast iron. you can brown your meat on the stove top and put it in the oven for slow cook braising. also, i like using a well seasoned cast iron for dishes that might stick to stainless. I also like having a good size stockpot for making chicken stock, and they don't come in sets. As far as knives, you'll need one good chef's knife, like a shun or maybe a german like a wusthof or henckels (get the ones with 2 men). Although i love using santokus too, those blades are a bit thin for some heavy chopping requirements. Get a good quality 8 inch chefs knife or larger and keep it sharp. For slicing you can go with a thin, stamped blade, like a forschner. Check out prices on amazon, then ebay. good luck