Cookware Question for all the gourmet chefs out there

[Starbuck1975]

I am finally at a point in my life where I want to invest in a quality cookware set. In the past, I have always gone with the cheapo 10pc sets, where food tends to stick, and the non-stick coating comes off if a metal cooking utensil even looks at them funny.

Thing is, I love to cook...but if I am going to invest $500 into cookware, I want something durable yet easy to clean.

I know that Calphalon is a fairly prominant brand, but that doesn't necessarily mean the best value.

So all you gourmet chefs out there...what is the difference between say going stainless steel versus copper or non-stick surface.

Or a better question...if you were to get a 10pc cookware set, which would you choose?

I threw in a poll just based on a few cookware sets that looked promising.

 

[michaels]

I didn't know you had to be at a certain point in life to have good cookware.

 

[Starbuck1975]

I didn't know you had to be at a certain point in life to have good cookware.

Well bachelor with a transient lifestyle is not typically condusive to nice cookware...having moved 4 times in the past five years, and living in rental properties with less then ideal stoves, having a nice cookware set wasn't a priority.

Now that I live in a nice apartment with quality cooking appliances, it would be nice to have a decent cookware set.

Plus I am getting married, and need to add some crap to the registry.

 

[AmerDoux]

I have the All Clad LTD. I absolutely love it. Cooks beautifully and is easy to clean. Well worth the investment.

I only have two pans that are non-stick and they are both Calpholon. Pretty much the only time I use them is for cooking eggs.

 

[torpid]

I no longer use non-stick. I have all-clad although the more I read, the more I am convinced that cheaper brands might be just as good.

 

[elektrolokomotive]

I have a set of Cuisinart Commercial that I've used for over 20 years now. Good heavy stainless with thick copper disk bottom. One of my better investments. 1 Calphalon nonstick skillet, and the rest of my skillets are Lodge cast iron.

 

[Chryso]

All of those are nice sets. I really like the All Clad stainless. However, you are paying a big price for the name. If you aren't as concerned about the name or the look you can get good quality cookware at a restaurant supply store. If you are going for the look then I like the All Clad and Cuisinart stainless.

 

[MagnusTheBrewer]

As a Chef, I tend not to buy sets but acquire pots and pans by different manufs. I have some Calphalon, All Clad, cast iron, WearEver. It's what you do with them thats important not whether or not they match.

 

[fuzzybabybunny]

Emerilware - made by All Clad but cheaper.

 

[Fritzo]

Stainless is very easy to clean, but you have to remember to only cook on medium heat, and it's VERY important that you don't use a burner that's bigger than the pan. Failure to do so will leave carmelized fat stains on the pan and you'll have to get a special cleaner to scrub it off.

Otherwise, stainless will last forever, and it looks beautiful.

 

[Fritzo]

Originally posted by: Chryso
All of those are nice sets. I really like the All Clad stainless. However, you are paying a big price for the name. If you aren't as concerned about the name or the look you can get good quality cookware at a restaurant supply store. If you are going for the look then I like the All Clad and Cuisinart stainless.

I tell people who are interested in All Clad to get the Emeril cookware set instead. It's essentially an All Clad set with a different type of handle (it's at an angle, plus it's got an ergonomic shape), and there's a lip on the edge of the pans for easy pouring. Great deal for only $200 or so. Sometimes it comes with a free knife and cast iron skillet too.

 

[Starbuck1975]

So a good quality stainless steel set would be preferential to these hi-tech coating surface options?