Any comments about Farberware pans?
My daughter is getting ready to register for wedding gifts .she is interested is keeping the cost of her selctions in the moderate range and is looking at Farberware for her sauce pans. The selections are within the price range she is looking for. I want her to have pans that are good tools and will last. Will farberware do it or is there something that is better value?
I bought one of those Faberware sets you see at Walmart for like $50-$60 a few years ago when I graduated and got my apartment. They are decent. Definitely wouldnt last a lifetime or anything like that, atleast in the price range of the ones I purchased. The Non-stick surface on them, atleast in that price rage isnt great IMO. I was careful to use only non-stick utensils with them, and I rarely even cook, and I noticed the non-stick surface chip in a few spots. Maybe it was a manufacturers defect, I dont know.
They will definitely last years and years in my opinion, if she is care to take care of the non stick surface. Lately, Ive been reading up on non-stick surfaces, and the potential dangers, so Im actually slowly replacing all of my non-stick pans.
Of course, if she is looking at their stainless pans, or premium non stick pans, then I probably wasnt much help lol.
I have several of the Farberware Classic stainless pans and like them very much. The handles are comfortable, especially for a woman's smaller hand IMHO, they are 18/10 stainless, and they clean up very well. Another feature that I like is that the stockpots have glass, rather than solid, lids (glass lids are a personal preference of mine).
I don't really agree that they "would not last a lifetime" when referring to the stainless ones (nonstick absolutely would not, no argument there). My pans range in age from about 8 months to about 12 years and the older ones perform as well as the new ones. An added plus is that the Farberware Classic design has not changed, and thus a collection can be added to over time.
FWIW, these are the ones I own (all Farberware Classic stainless): 4 qt stockpot with glass lid, 8 qt stockpot with glass lid, 11" covered saute pan with glass lid, 3/4 qt warmer/small saucepan with one lip, 1 qt saucepan double-lipped with stainless lid with drainer holes, 2 qt covered saucepan with glass lid.
I have other (too many?!) pans in other sizes etc but they happen to be other brands; not because the Farberware versions aren't good, but because there were certain things about the others that specifically prompted their purchase.
A step up from the Farberware (IMHO) would be the Henckels Classic Clad. The difference is in the construction. Although both use 18/10 stainless, the Henckels "sandwich" is not only on the pan base (as Farberware is), but extends upward a bit on the sides as well. The handles on the Henckels pans are also stainless and quite substantial, while the Fware handles are plastic. Not that there's anything wrong with that, just pointing out another difference in materials.
A quick price comparison:
Farberware Classic 2 qt saucepan with lid $24.99 on Amazon
Henckels Classic Clad 2 qt saucepan with lid $59.99 on Amazon
I don't know about the new versions of Farberware.
I only know that they are the only pots and pans sets my MIL ever owned.
They did very well for her.
My first set was RevereWare. It did fine for me for years.
But now with all the newer developements in cookware it's hard to say if they'd hold up.
I bought my daughter a set, a really large set of stainless steel for Christmas a few years ago as all she had were teflon that had scratches after years of use. The stainless not being teflon/nonstick threw her for many loops. Just a consideration.
What kind of a cook is she? Is she in the kitchen all the time, is it a passion of hers to cook/bake or is it something that she'll*** have*** to do "get in the kitchen"?
I have Farberware Advantage pans that I got 25 or more years ago. They're still beautiful and work great.
At the time it was, to the best of my knowledge, the first or a very early foray into laminated metal technology. These are stainless/aluminum/stainless with the aluminum core going up the sides and thinning out to a rolled stainless lip. They had rosewood knobs and handles. They marketed them for 4 or 5 years and then dropped the line since it was far more expensive than all the competition's lower tech, single metal alternatives.
I mention pots you can no longer get because I'd investigate if they've recreated a laminated line it may be less expensive than something like All Clad. But I can tell you they had a superior technology and set of quality standards that I'd recommend in a hot second.
The thing would be to see what they offer not at places like Walmart but in boutique stores carrying higher end lines.
When I was growing up, our "good" pans were the classic Farberware ones; the ones that were single-layer stainless with thick, exposed raw aluminum cast-bonded to the bottoms. They were indestructible. The new Farberware "Classic" line has similar design cues (handle, knob & lid styling), but uses a (glue?) bonded layered metal sandwich on the bottom. Obviously, raw aluminum bottoms wouldn't pass muster in today's market.
As much as I have a soft spot for Farberware from growing up with it, I wouldn't recommend it over one of the readily-available Chinese-made tri-ply cookware lines. The tri-ply is a better construction method (IMO), & the cooking heat will more evenly distribute over the surface of the pans, rather than being concentrated only on the disk bottoms.
Calphalon would be my first recommendation for a bridal registry. Not as expensive as US-made All-Clad, but maybe a better name than Tramontina. ("Better" maybe in the sense of quality control and/or customer service, should any issues arise years from now; but I don't really know if Calphalon is better than Tramontina in either of these regards.) That would enable them to get some nice pieces as gifts, & then easily fill in any missing pieces they wanted via Bed Bath & Beyond's 20% discount coupons. Or they could drop in to Walmart any time & fill in with Tramontina pieces.
We've been using the same Farberware for almost 40 years, and I think having the aluminum disc only on the bottom has a certain advantage in keeping food that gets up the sides from burning on. Anyway, a properly heated pot or pan on the stove will only be getting heat from the bottom anyway.
Bought my first set around 1975 and learned to cook on Farberware, so I thank them for being a partner in the journey. And if you learn to use there pans, moving to a better line will make you appreciate the training, sorta like running 10 miles a day to run in the 400 yard dash.
They were very unforgiving and really made you concentrate on what you were doing. The up/down on the heat is extremely fast and inconsistent. I recently gave the pans to my daughter and she is now learning with them. I kept some of the larger pots for pasta. Why. They heat up much faster than my calphalon.
You've gotten pretty good advice here. I used Farberware for years beginning in the 1970s and I thought the pans gave good service. I used a covered skillet and saucepans with good results. I don't know about the current line, but can recommend Cuisinart stainless steel pans as a good moderate priced line. I am using a line no longer made (Everyday stainless, I believe) but the newer line seems well made. I'd only use non-stick with frypans and I'd personally use iron for skillets. But otherwise, I love stainless for its ease of care. You want straight sided pans as well.
If your daughter becomes a true cook who love and uses good tools, she can always switch to more expensive pans. At that point she'll know what she wants.
Just a couple of thoughts re: the comments about stainless vs non-stick: (a) the OP's daughter may want stainless because she specifically does NOT want nonstick (yep, there are some of us out there, even for frypans, LOL), and (b) I've yet to hear of a TRUE nonstick that can produce a REAL fond. I know the Scanpan Classics (and perhaps some others) claim they can, but if my experience with those is any indication, the ceramic-nonsticks are more of a "stick-RESISTANT" finish than the kind of nonstick that most people envision when they use that term.
A true nonstick surface is going to be some kind of Teflon or Teflon-derivative and thus is not going to be able to produce a fond, because fond by definition requires it being able to stick to the pan surface.
What you say about fond is true. The non-stick has uses in my kitchen, but not for that nice browning.
I think it is unwise to posit non-stick vs stainless or iron. I also think it is not good to buy sets of non-stick or sets of stainless or iron. You need different pans for different applications. But if I had to choose a set for a new bride I'd choose a moderately priced smallish quality set of stainless.
These would get the new bride going on cooking, and she can add or request specialty pans if she begins to expand her culinary horizons. Getting a new pan for Christmas is great if you have requested such! On the other hand if she dents, drops and neglects her pans, you haven't lost a great deal of money.