Stainless Steel vs. Non-Stick

macallan25 · #1 06-12-2007, 09:04 AM

Le Creuset
All Clad Copper Core
All Clad Stainless Steel
Calphalon One Non-Stick

Check out Williams-Sonoma.

OneTimeSBX · #2 06-12-2007, 12:25 PM

my fiance is a chef, we have Le Creuset and Calphalon. you will definately need both the stainless and non-stick.

honeychile · #3 06-12-2007, 01:25 PM

Quote:

Originally Posted by macallan25

Le Creuset
All Clad Copper Core
All Clad Stainless Steel
Calphalon One Non-Stick

Check out Williams-Sonoma.

Absolutely!

Cast Iron pans are good, but so few people know how to really season and keep them properly. I just use mine for cornbread.

PeppyGPhiB · #4 06-12-2007, 04:10 PM

Yes, Le Crueset's stuff is great. I have a roaster and french oven, but my cast iron pans are inherited from my grandma...they're old and seasoned perfectly and I won't get rid of them until I have to. They're also great to take camping!

ETA: the All-Clad copper core stuff is beautiful - as is any copper cookware - but I'd never buy it because you can't put it in the dishwasher. Stainless can be a pain to clean, so I'd only buy the stuff that can go in the dishwasher.

APhi Sailorgirl · #5 06-12-2007, 08:08 PM

My boyfriend and I just moved in together and we got a set of the Emerilware. They are actually made by All-Clad. We got the normal stainless steel set and they are good weight and the set comes with a good selection of pots. We also purchased Calphalon One non-stick pans. Right now Bed, Bath and Beyond has them in sets for around $50 I believe. The only thing to remember is you cannot use non-stick spray on them!

Since you probably won't be spending a ton of money, get a good set that will last you and some good non-stick pans.

AGDee · #6 06-13-2007, 05:38 AM

Personally, I love my TFal pans for a reasonable set. I've had them for almost 20 years now and none of the non-stick stuff is coming off. Their thermospot line is really good for heating evenly. Nothing sticks to them, but I can do sauteeing, etc. without a problem too. It's not a big deal to only be able to use certain utensils with them. I just keep the utensils in a utensil holder right next to the stove. That's the first thing that people go for that way...

Copper would be great, so would cast iron, but they are more difficult to maintain.

alum · #7 06-13-2007, 06:03 AM

http://www.bakersedge.com/index.html

If you like brownie edges more than the center pieces, this might be for you.

Educatingblue · #8 06-13-2007, 07:01 AM

Quote:

Originally Posted by honeychile

Absolutely!

Cast Iron pans are good, but so few people know how to really season and keep them properly. I just use mine for cornbread.

Awww. True southern girl at heart. I have all 3...cast iron, stainless, and non-stick. My suggestion is to get a good set of stainless , one or two good non-stick, and a couple of cast iron for corn bread...that is if you know how to use them. IF you don't I would stay away from them.