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What's better for cooking? Stainless steel or hard anodized?

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I'm thinking about buying a new set of cookware soon (I can't make EVERYTHING in my Lodge cast iron pot!) and I'm trying to decide between a set of Calphalon Hard-Anodized cookware or a set of Farberware Classic stainless cookware.

Clearly, the Farberware is cheaper (and arguably more durable, my parents have their original set they got for a wedding present 30 years ago and it looks great), and can be put in the dishwasher. It's unlikely I'll have to put them in the DW, but I'd like that option if I must.

The Calphalon set is really really nice, but more expensive. Calphalon also has a reputation for being some of the best cookware money can buy, and I'd be saving a LOT off retail for this set. Downside...it can't be run through the dishwasher.

Which would you rather have?

EDIT: I've got a $25 Amazon GC, so the total price after discounts and GC would be $150 for the Calphalon and $45 for the Farberware.
 
I'd get the anodized stuff because if you have plastic handles, you have to worry about them detiorating over time if you use them in the dishwasher.... and I HATE just handwashing
 
Originally posted by: acemcmac
I'd get the anodized stuff because if you have plastic handles, you have to worry about them detiorating over time if you use them in the dishwasher.... and I HATE just handwashing
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But you can't put hard-anozided cookware in the dishwasher in the first place! BTW, the plastic handles are rated to 350 degrees, and the ones on my parents' set are in impeccable shape.
 
Originally posted by: jumpr
Originally posted by: Howard
If you get the stainless steel cookware (I think they'll both perform quite well), you might want to pick up an oil mister such that this one: http://www.cooking.com/products/shprodde.asp?SKU=121302
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I usually just buy cooking spray...is this somehow better?
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Well, with the mister you can use any oil that you like. Also, IIRC, there are certain drawbacks to using cooking spray on pans.
 
I'd go with stainless steel most any day, but only if is is stainless inside and out. For things like cooking eggs or pancakes i'd use nonstick.

I can't tell if that farberware set has thick or thin bottoms on the pans. The thicker the bottom and if it is sanwhiched copper/alu, the better the heat distribution. I have a set of thin stanless steel pots, but they do not compare to the ones that have thick sandwhiced copper/alu base plates.

It is my opinion that you'd use less water washing pots and pans by hand than using the dishwasher. You can't fit that many pots and pans in a dishwasher in the first place, so you end up using that much water for a few pots and pans.
 
I wouldn't buy any stainless steel cookware that didn't have a copper layer in the bottom for heat distribution. If you're using or will ever use an electric stove, stainless can have some pretty severe hotspots without copper to help even things out. Given your choices, I'd go with the Calphalon.

That said, all of my pots, pans, and cookware (with the exception of the nonstick stuff) is All-Clad. It's more expensive, yes, but it will absolutely last you a lifetime, makes cooking anything easier and more enjoyable, and makes burning things almost impossible because the heat is so even. When you think about it, you could well be using these pots for the next 40 years. What difference does a couple hundred make over the long run? That could just be the wannabe chef in me talking but hey, whatcha gonna do? 😀

I can't wait to finish my engineering degree so I can get on to going to culinary school. Good lord I love food and cooking. :cookie:

Edit: Added the link. 🙂
 
I am switching to stainless myself. I have set of Oneida cookware, 18/10 stainless steel with thick bottoms. Stainless handles with rubber grips as well, and they are rivetted on so the handles are never coming off.

I also have some cheap stainless cookware, there is no contest. The 18/10 steel pans with thick bottoms cook much better, and are easier to clean. If you want to go with steel, do not cheap out, get something good or you will be let down.

 
#1.) DO NOT buy the "Simply Calphalon" ever, it's cheaply made and thin. I screwed up & bought a SC roaster, & it's crap.

The SS will definitely last forever, but Farberware has a bad reputation for being difficult to honor their warranty & have some quality control problems.

I'd recommend buying your stuff piece by piece, it's attractive to buy a set, but buying quality stuff as you collect Amazon GC's as they have sales is the best way to go.

I keep loosing the link, but I'd recommend these Lincoln frypans, IIRC, Glenn(?) is a big fan of them & I've heard good things from other people.

http://www.servu-online.com/Re...s-Lincoln-WearEver.asp

You need a big frypan & a smaller one, a couple of sauce pans & you're good, and I'd mix & match stainless steel & anodized.

Pro cooks don't use sets that I've seen.

 
Originally posted by: Howard
Originally posted by: jumpr
Originally posted by: Howard
If you get the stainless steel cookware (I think they'll both perform quite well), you might want to pick up an oil mister such that this one: http://www.cooking.com/products/shprodde.asp?SKU=121302
Click to expand...
I usually just buy cooking spray...is this somehow better?
Click to expand...
Well, with the mister you can use any oil that you like. Also, IIRC, there are certain drawbacks to using cooking spray on pans.
Click to expand...

Could you fill us in on the drawbacks?
 
you could well be using these pots for the next 40 years.

Ain't gonna happen with the stinkin' "nonstick" shlt. What a joke. It requires special utensils, scrubbing pads, and they probably charge more for 'em in the first place!
 
Originally posted by: Ornery
you could well be using these pots for the next 40 years.

Ain't gonna happen with the stinkin' "nonstick" shlt. What a joke. It requires special utensils, scrubbing pads, and they probably charge more for 'em in the first place!
Click to expand...

Why would you need a scrubbing pad? It is nonstick.
 
Originally posted by: Spencer278
Originally posted by: Ornery
you could well be using these pots for the next 40 years.

Ain't gonna happen with the stinkin' "nonstick" shlt. What a joke. It requires special utensils, scrubbing pads, and they probably charge more for 'em in the first place!
Click to expand...

Why would you need a scrubbing pad? It is nonstick.
Click to expand...

I dare you to bake some muffins in non-stick muffin pan without spraying somethig on there first. Or better yet, try baking a cake in a non stick pan with no cooking spray. Non stick just makes it easier to clean up.
 
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