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Stainless steel and 'green' non stick cookware?

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Hello! I finally decided to buy new cookware (yeeeehh).
Anyway, I know all-clad is the best stainless steel set but I really dont want to spend that amount of money ... Is there anything good but for a more reasonable price?
About non stick, I have some hard idonized pieces but prefer to go green maybe with ceramic or marble?? I have been reading reviews and cant find a brand everybody is happy with .... Suggestions?

Thanks in advance for any help!

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  1. sure this will relocate to cookware

    My thought is dont by a set or hang your hat one a single type - assemble a batterie that suits you and what you want to cook

    in my mind

    skillet - cast iron
    saute - clad ss
    dutch oven - enameld ci
    stock pot - aluminum disk bottom ss
    sauce pans - copper, anodized or clad ss whatever your fancy/price point allows
    carbon steel wok
    maybe a non stick egg pan

    pick the right tool for the job don't use a hammer to drive a screw.

    5 Replies
      1. re: JTPhilly

        As a latecomer to modern nonstick, and a staunch iron-or-tinned-copper guy of many years, I'm glad I took the advice of a chef friend and got a cheap 8" Orgreenic nonstick-on-aluminum pan for my eggs. I asked him about the fancy expensive kind, and he said none of them last much more than a year at most anyway, and if you find a cheap one you like just figure on replacing it; who can't afford $15 per year?

        1. re: Will Owen

          Thanks, I read tons of reviews on those new green non stick pans that say they lose the non stick property anywhere between 6months to 1 year... I am ok with that, although I have used my hard idonized pans and pots (daily) for over 15 years and they are still fully nonstick ... I guess it's all the bad chemicals they use?

          1. re: Effex

            <I have used my hard idonized pans and pots (daily) for over 15 years and they are still fully nonstick ... I guess it's all the bad chemicals they use?>

            I think it's how people treat them. I've read reviews of some ceramic coated pans that have been in use for 3-5 years and are still nonstick. Anyone getting only one year of use on a nonstick pan is abusing it, no question.

            1. re: DuffyH

              Makes sense ... i'll have to give them a try. My sister tried the Bialetti ceramic ones and she also had hard adonized for many years still non stick and told me not to bother as they are no good. Would try a different brand.

      2. Agreeing with JTPhilly. His list is pretty much spot on, though I don't have a working/seasoned cast iron skillet. The seasoning on mine is terrible. (and with a toddler, there are other things I would rather do than keep seasoning that pan)

        I bought an all non-stick set to "complete" my wedding registry almost 10 years ago. For the cook I was then, fine. Now, I'm spending a bunch to get the pieces that specialize in doing what I need them to.

        1. Most of the 'exotic' food I cook need a non stick surface, especially when I cook the crispy bottom rice. I really want to drop the hard idonized pots I have and replace them asap ... Any specific brand I should look into?
          I read some good things about ScanPan and the Marbleware .... Thoughts?
          Thanks

          1. If you have spent more than an hour perusing Chowhound, you should have come to the realization that nobody here agrees about anything. And we are happy to go to great lengths to convince you on why everybody who does not agree with us is wrong.

            I personally like JTPhilly's recs. 10 in. Teflon pan for eggs.

            1. I "invested" in All-Clad tri-ply stainless over a decade ago, back when it was the only fully clad throw-in-the-dishwasher cookware line. It has held up well, and I have enjoyed using it. That said, it's not the the only thing in my kitchen, and it is not necessarily what I would buy today.

              In my humble opinion, the current Cuisinart French Classic tri-ply is as good as the All-Clad Stainless. I bought a piece recently, and it looks and performs like my older All-Clad, for about 1/3 of the price.

              As has been pointed out, matched sets of cookware are neither necessary nor desirable. My kitchen uses mostly stainless tri-ply, but I have a few pieces of stainless-lined copper, a bit of nonstick, a few ceramic casseroles... I gave away my enameled cast iron during our last kitchen remodeling project because I don't hold onto things I don't use.

              So my advice is to think carefully about your cooking habits and practices, and get what seems best to you. Good luck!