My fiance and I are registering for gifts for our wedding and we have a dilemma on which cookware to register for.
We both love to cook. I'd say we are way more adventurous and better than your average armature cook. Let's just say the "quickest" meal we make is a pizza, but it's never ordered out or from the freezer.
We currently have a few hand-me-down Calphalon items that have seen better days in terms of appearances, but still work very well. Although we only have three pieces, we prefer to use these pieces over some of the other mish mash that we have in our cupboard (QVC's Cook's Essentials, Farberware, etc.) Basically, anything with that non-stick "coating" is not our cooking style. Now, I know that most Calphalon cookware is marketed as "non-stick", but because of the age of the hand-me-downs we have and the way it feels/looks, if it was ever coated with anything, it no longer is.
With that said, we are strongly considering registering for All-Clad stainless steel cookware. My biggest concern is that I won't be a good cook with it! Is it that big of a difference cooking with SS vs. non-stick? What do I have to do differently when cooking? I don't care about clean up- my pots and pans are not meant to be displayed for looks, they are meant to be USED- and used often!
Can anyone who has/does use both types of cookware explain what they do differently when they cook with SS vs. the analon non-stick? Will food be prepared better or worse on either type?
We are trying to decide between All-Clad SS and Calphalon Unison. We've read reviews on both, but it doesn't answer my question.
Thanks everyone for your help!