Pots and Pans What's the best?

[Nicko]

I would be curious to here what types of pots and pans chefs use in the home. Some of the stuff that is on the market is so expensive and I was wondering do you really need to mortgage your home to get a good set of cookware?

Thanks.

I wish I could afford copper but it's so expensive most of what I have is stolen from my mother. but I have purchased some cast Iron for myself as well as All Clad. I love the cast iron stuff it's heavy but it retains heat so well.

[Pete]

Im with you Bri,love my cast iron and All Clad. Just bought my All Clad set about 1 year ago, and it has been worth it. So much better than Mom's hand-me-down aluminum stuff and I think worth the price. Forget Calphalon. And I love my cast iron skillet!! It was my grandmother's for years and probably hadnt been washed in 40 until one of my ex roommates washed it. Who needs teflon when you have a cast iron skillet that has been seasoning for years?! Wish I could afford more copper, though I have one piece right now. And would like to invest in a few Le Crueset pieces also.

[This message has been edited by Pete (edited August 07, 1999).]

ALL CLAD

[Ruthy]

Ditto All Clad and cast iron (compared with which non-stick is junk). My cast iron was not inherited. I have it for about fifteen years and it's perfectly seasoned. Stainless steel-lined copper is wonderful too but please don't get sentimental about the old tin-lined stuff. Don't buy the cheap stuff. You will have to replace it so many times that you will pay more in the long run.

I still say "ALL CLAD". I have some hand-me-down cast iron which I love, but you can't beat all clad.

I love my cast iron skillet and dutch oven.
Keep them seasoned and they will never treat you wrong. Although I do have a teflon pan for flipping eggs and omellettes, the cast iron is too heavy for me to flip with on a Sunday morning.

I agree with previous posts. All Clad (LTD specifically) is the best. However I tend to use Scan Pan because it is nonstick (I love to cook and eat and don't need the fat) and it is the only pan I found that recommends washing it while hot (I hate a messy kitchen when I sit down for dinner).

I bought Caphalon and HATED it, it requires gobs of oil/fat or food sticks and it NEVER comes clean. I spent $600 on a set and gave all but 1 piece away to my brother for free and even he thinks he paid too much ($.00)

Personally I use scan pan at home as well as copper , however, I've found that the copper items are to expensive - $220 AUSD for a 10" saute pan - so have concentrated on purchasing Scan pan 2000. I have had no problems with the pots or dutch ovens although the company has replaced the fry pan because the food would stick, they are easy to clean and you can use metal implements when cooking. Also they can be cleaned using the abrasive sourer supplied.So all in all i feel that the Scan pan 2000 suits my needs at home although at work we still use aluminum.

Would you please tell me a bit more about the Scan Pan 2000. Is it an All Clad product? I'm interested in checking it out. Thank you!

[Nicko]

Hey Everyone,

Thanks for all of the great info! I definately have a better idea of what to look for when I buy my stuff.

Thanks,

Nicko

[adenoma]

About ScanPan: No, it's not by All Clad. It's made in Sweden, I believe, and received a rave rating in Consumer Report several years ago, which is how I discovered it. As far as I know, in this country it's available only through the Chef's Catalogue (www.chefscatalogue.com). Nonstick by virtue of its metal rather than a nonstick coating that can be damaged by metal utensils, and yes, you CAN and SHOULD wash it when it's still hot (with each pan comes a special metal scrubber). It's ridiculously easy to take care of. Comes in all sorts of sizes, of which I have several; I plan to get a Scan Pan wok next. This is expensive stuff, but not more expensive than Calphalon and MUCH better to cook with. I think that between Scan Pan and my ancient, well-seasoned cast iron, I'll never need any other type of cookware!

Thank you for your reply. I have that catalog right here!

I'm with you Sharon. I love my Calphalon. I have no sticking or cleaning problems either. Not only do I like cooking with it, I also like looking at it -- it is part of my kitchen decor.

[ChefRon]

Sharon and Nancy,

I envy you guys. I also hate Calphalon-- I own(ed) quite a few pieces and never could prevent food from sticking to them, and never could get them clean!