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Oct 27, 2008 05:13 PM

Cookware Help Needed

Damissus has told me that it would be nicetoreceive a new cookware set for Christmas. So iI need to start looking now.

She is a Grad of Purdue U, Foods and Nutrition, a great cook, but has come around to the "If I can't fixit in fiive minutes from memory, forget it"

Our cookware is 2000's Revere, and warped, thanks to all the help we received from friends during our communal dinners. The teflon coating is scratched, and a frustration to bothof us.

Cooktop is electric, five burner, glass top.

I'm trained as a U S NAVY cook. Thanks to CWO Hoag and CWO4 Eagen I am quite proficient in the kitchen.

Damissus doesn't like the heft of the stanless steel sets we ha\ve looked at so far.
Suggestions, Please.

What works for you? We enterain 2 -3 times each month for 2 - 20 guests. If all else fails we use the BBQ grill, but prefer to cook indoors.

Suggestions, Please.


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  1. I don't know how you get around good pots for a glass stove without having some "heft". But here is what I use for the two of us and occasional guests:

    2 10" saute pans, one w/ non stick for eggs, one stainless (All clad)
    1 12" saute pan (all clad stainless)
    2 sauce pans, small one that is 6"x4.5"H and med one that is 8"x4"H (All clad)
    1 dutch oven, used for cooking pasta, stews, braising, etc. Stainless -- not sure of brand, heavy clad bottom but thinner sides.
    1 Stock pot w/ steamer inserts from WS. Heavy bottom, but thinner sides.

    I have a glass top stove as well (and we grill a lot). All the pots (except for the 1 non-stick) go in the dishwasher. For the big meals (i.e. Thanksgiving) I usually wish I had another, larger sauce pan. If I were going to buy more pans, I would make sure they are induction friendly (so probably more All-Clad) for my next stove. Good luck!

    1. With the experience between the two of you, I feel a little reluctant offering comments. Most posters here advise against buying sets because you wind up some with little-used ware that just takes up space. But if that's your strong preference, I'd suggest anodized aluminum. For one thing, it's considerably lighter than steel.

      I have four Calphalon saucepans that still look great after 20-plus years. However, my Calphalon frying pan started wearing down in the interior after around 10 years. The fry pans I use most now are uncoated aluminum and carbon steel.

      You probably know all about this, but you might want to investigate web restaurant supply sources, such as Surfas and Restaurant Resource. You can pick and choose to get the pans you like, and have them arrive as a sort of customized set. They have anodized aluminum, too, much cheaper than the glossy-catalog stuff.

      1. You write: She is a Grad of Purdue U, Foods and Nutrition, a great cook, but has come around to the "If I can't fixit in fiive minutes from memory, forget it"

        Although I'll be knocked by purists, I would like to suggest a couple of pieces from the Visions line of CorningWare. They'll work well on your glass cooktop, go from the fridge to oven without problem as well as can be used in the microwave. These are not heavy and your wife can see what's happening in the pot. When my mother became older (and weaker), I gave her some of these pieces and she loved them for all the reasons mentioned above. "Some of these pieces" included: saucepans and the Dutch oven. A couple of commercial non-stick skillets from Smart & Final rounded out her day-to-day needs.

        If you post your location in AZ, I may be able to help with store locations for your shopping.

        1 Reply
        1. re: Sherri

          I think she needs to get over the heft of things.....

          My husband and I just received a set of Cuisinart MultiClad Pro Cookware and we LOVE them!

          We also received a 4Qt All Clad braiser which we love too.

          I personally think heft is better over flimsy b/c flimsy is what you brought you here in the first place - My mom still uses her Farberware stainless set they received as a wedding gift 35 years ago...she likes it, but she hates the unevening heating since they have warped some. She purchased an annodized aluminum pan to try to combat the uneven heating that she disliked and she is back to square one.

          I told her she should really try to look into cladded cookware. maybe you should do the same? I would also add some cast iron cookware into your collection as well.

          cookware is heavy. it is what it is

        2. I recommend Winco stainless steel cookware with stay-cool handles available at Restaurant Depot (and elsewhere.) They are modeled after the French cookware, Sitram, but I prefer them to their French counterparts. They don't have the heft of some others, but they're still heavy duty and attractive. I like their nonstick, too.

          1. I've been thinking on this and am kinda stumped. I grew up on copper bottomed Revere. At 9~10 years old I was burning the hell out of it. Warped, it didn't care, being on a gas stove...
            I tried a glass top electric for a few months and didn't like it, even with my Allclad. Perhaps your stove is better or you know how to use it.
            I can't recommend anything lighter than Allclad except for having a aluminum/teflon fry skillet or two. I hate to say it but I'm agreeing with the others that the missus needs to start doing curls and get used to the weight. I would not recommend any cast iron. Have you cooked with any good clad cookware like Allclad? Perhaps you could borrow a piece from a friend and get it some real world experience.