Quality Home-Use Cookware?

I'm a newbie, both to cooking and the internet, but I'm looking for some help by a pro.

I want to buy some serious cookware, but I don't want to spend serious coin. That takes copper out, but what about..
1. S/S with copper bottom or aluminum core (looked at a Farberware set and All Clad)?
2. Anodized Al like Cephalone?

Any other ideas? Thanks in advance.

[Nicko]

Welcome to the Cafe Roccod. I have found that you can get great cookwear for a decent price if you shop around. My first recommendation is to go with the All Clad chef series. I would check out www.bigtray.com for some deals. Currently you can buy from their site and there are no shipping charges.

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Thanks,

Nicko
nicko@cheftalk.com

[m brown]

Sorry to report my Calphlon did not last 8 years before the finish came off, stained, chipped and looked plain crummy. Oh, they replaced it but I too am looking for some good stainless cookware.


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bake first, ask questions later

[shroomgirl]

I've got scanpans....pretty ok cause I can turn them in with their warantee, and have alot.
Season Cast Iron.....stovetop to oven, hard to damage, reasonably cheap and you can crank them up.

[Mezzaluna]

I have been very dissatisfied with Circulon. I asked for it for a wedding gift because it's anodized but not has heavy as Calphalon, and am sorry I did. (Be careful what you wish for, you may get it.) It's a bear to clean and the finish is peeling off. I've been giving it away and gradually replacing the pans with Wearever nonstick and regular from the restaurant supply store. I have a Viking range at home and like how they handle the BTUs. I also have a Farberware Millenium non-stick I like, despite the fact that the finish is coming off (I use it only for scrambled eggs and to make fricos- not very hard use). But it conducts heat evenly.

[This message has been edited by Mezzaluna (edited September 01, 2000).]

[cookM]

All Clad all the way. The Master Chef series. I wouldn't pay extra for all that fancy stuff. If it worked and lasted in all the kitchens I've worked in, I figure it'll last at my house. All the non-cooks I've turned on to All Clad always tell me how they end up being their favorite pans.

[augiewren]

I agree cookM....All Clad is the best stuff out there. I use it at work and at home and am always happy. Fortunately, I live near the factory and can get it at half price at their semi-annual sales. Am I lucky or what?!?

[This message has been edited by augiewren (edited September 04, 2000).]

[cookM]

What? All Clad half price? You lucky soul... Reminds me of a story. I work for this very high end catering company. Someone who worked a gig for some monied clients told me how she saw these people use the copper finish All Clad pots as plant pot holders!!! Like 5 or 6 of them.
All the cooks were dying. DYING...

All Clad rules!!!!!

[This message has been edited by cookM (edited September 04, 2000).]

[shroomgirl]

Augiewren are you also near the Bluefish outlet????

[Bayou]

Shroomgirl - I'm using the Scanpan series, too, and have been quite impressed so far. Consistant cooking and easy cleaning.

And, for some cooking, y'can't beat old cast iron.

Thanks to all for your replys. What a great Forum! Its nice to know this resources is here, thanks again to all for responding.

[Cremaster]

All Clad Masterchef handsdown. Plus a few odds and ends here and there. Cast iron, a couple of copper pots, etc. But overall, it's Masterchef. And a note to augiewren: when that sale comes up again, let us know. I for one, would be up for sending you my want list along with some cash!! Just a thought....

[lobster]

For yet more input - most of my cookware is Calphalon (and 1/3 third of it is non-stick).
I've used them heavily for 11 years now, and am quite satisfied (yes, they show wear, a few chips and scratches), although: 1. It's difficult to determine sauce or caramel colors in the dark pans, and 2. I did have to send one sauce pan back as apparently the mulled wine I simmered in it chemically reacted with the finish and discolored it.
The company promptly replaced it with no questions asked. Although I like my Calphalon, I agree with the 'gang' above that All-Clad would be an excellent choice. As suggested by Nicko, definitely take the time to shop around for the best prices (www.northernlight.com is a useful and easy websearcher for such things). Finally, I'm envious of augiewren's All-Clad 'connection'!.

[Cremaster]

As I've posted before, for me it's All-Clad with a few odds and ends. And some of those odds and ends for both professional and home chefs, have come from http://www.e-dehillerin.fr/. For copper cookware. The prices are AMAZINGLY LOW and yes, the prices that you see are for real. Both stainless and tin lined. They have a catalogue and will kindly send you one. They ship too and very reasonably. I buy from this shop whenever I'm in Paris as well as from the catalogue.

[nutcakes]

Someone I know (online) swears by this site for all-clad. Buy for pieces and get and add'l 20% off, which she says is 1/2 price. I have never used it, however. There are other discount sites that carry all clad, if you do a websearch.
http://www.outletsonline.com/cgi-bin...2069+969092173