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what are the best pots and pans????

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hello,

my husband is buying me a new set of pots and pans....nonstick? calphalon? copper?
which ones do you recommend????? and why

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  1. I asked this question not long ago on chowhound and am now happy I took the "hounds" advice. I really did not want nonstick but wasn't sure of what type of pots/pans I did want. So, I went to TJ Maxx,Ross,Marshall type stores and bought a few pots and pans to try out. I bought separates and eventually wound up with a set of stainless steel I really do like-Revereware copper bottoms. I use Bartenders Friend to clean them up and it works great. Great idea since I could buy what I really need and use rather than a set.

    2 Replies
    1. re: foodseek

      food seek - I have to agree with you on the Bartender's friend - that stuff works great. A Neighbor told us about it about a year ago and as a result our Calphalon pans which are nearly 10 years old look great. The Calphalon pans are great, they do a good job or distrubing heat, they stand the test of time. We don't have any non-stick pans - and we use them often to sear meat before roasting - easy clean up. All-Clad also gets good reviews, and I've been surprised by the following that Viking has - I've always known they make great appliances, but the cookware gets good reviews as well, the following review covers the calphalon pans we have and viking:
      http://www.3luxe.com/category/Cookwar...

      another good post:
      http://www.chowhound.com/topics/449138
      and
      http://www.chowhound.com/topics/443348

    2. The original comment has been removed
      1. It depends alot on wht kind of cooking you do. If you saute and brown foods then a typical nonstick will not suit you. rather a triple ply or a calphalon hard anodized or a nickle lined heavy copper( if you are willing to spend the price, it's worth it for at least a skillet, saute pan or fait tout) the interior of a saucepan is a lot less important that the thickness of the bottom. for stockpots, the bottom must be thick and the interior must be non reactive. Everyone should have a good cast iron frying pan for chicken and fish, and making a steak when it's bad outside. I have a number of hard anodized calphalon pans, a number of good copper ones and a couple of stainless ones along with an 9 " and an 11" cast iron from the early part of last century that are prized and babied(actually not babied, as they get hard use, but loved) and a host of other special purpose pots and pans. It just depends on what you're going to do with them.

        1. For my money try to find a set of Revere Ware, many brands are more expensive - few are as durable or reliable.

          I heavily use a pot that was a wedding gift to my parents (45 years ago...)

          1 Reply
          1. re: jbyoga

            New Revereware isn't even in the same ballpark as the old stuff. I have a late 40's 2 1/2 qt saucepan with a double boiler insert that was my mother's that still is in great shape and is handy as a pocket on a shirt. but I made the mistake of assuming that they were still being made the same way. I bought a 112" skillet, and aside from being about half the gauge of the old, the handle fell off after about 2 years. I woudn't but and new ones again. If you can find old ones they're okay, but even the old onels aren't thick enough to keep from developing hot spots.

          2. I rec a selection of varied materials rather than a set. Sets are for show kitchens.

            I love my Vollrath waterless cookware for veggie cooking. Use tiny bit (drops) of water, heat pan, then turn down to lowest possible heat, super-tightfitting lid creates vaccuum and cooks quickly with much less loss of nutrients flavor, color, etc. Expensive, but heirloom quality.

            Cast iron skillets (get old ones at a flea market and clean them up--Lodge are not high quality) are invaluable for saute-ing, frying, baking quick breads, toasting nuts and seeds, etc. The most frequently used pieces of cookware in my kitchen.

            Cast iron dutch oven for stews and braises. 8 to 12 qt size.

            Stainless steel omelette pan -8"