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Post by shanniebananie on Nov 23, 2018 15:03:29 GMT
My DH loves to cook and does most of the everyday cooking. I want his big gift this Christmas to be new pans. He doesn't need a whole set necessarily - just 13", 10", and 7" probably. We really didn't want it to be coated with anything toxic that leeches into our food. Is non-stick out then? Cost is not the biggest concern, quality and longevity is.
What are the best pans out there? Any Black Friday deals that I should be aware of?
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Post by Merge on Nov 23, 2018 15:15:57 GMT
If cost is no object, buy All-Clad. I'm sure there are good sales today but they will still be expensive.
I personally still keep a couple of non-stick skillets for things like eggs. Or some people use seasoned cast iron as their nonstick, but personally I find it too heavy to use every day.
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scrappinghappy
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Post by scrappinghappy on Nov 23, 2018 15:22:19 GMT
All clad! For non stick use seasoned Lodge, cheap but the best or Sur la Table has green pans or scanpans, I forget what they are called exactly. I got a free one when i took a class there and love it.
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Deleted
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May 19, 2024 13:01:08 GMT
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Post by Deleted on Nov 23, 2018 15:26:14 GMT
All Clad and Calphalon Tri-Ply Stainless Steel.
I use Calphalon as my every day but have a few All Clad pieces.
I had wash both and they are in great condition.
I use ceramic for non stick. No worrying about tephlon in my food.
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Post by ~Tracy~ on Nov 23, 2018 15:39:09 GMT
I have switched over to cast iron and enameled cast iron almost exclusively (a few stainless steel pots and pans for boiling water.) If you use them correctly, they are non-stick and will last forever. One of my favorite pans is a hand-me-down pan from DH's grandma and it's at least 75 years old.
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Post by mustlovecats on Nov 23, 2018 16:18:03 GMT
I love all clad also, both the d5 (which replaces some old and worn LTD from 20 years ago) and the nonstick. I got my nonstick at Homegoods for about $40 for the big fry pan and it’s excellent.
I have a couple pieces of Le Creuset too for chili and stew. I have one big cast iron skillet but I am more likely to use my le Creuset because the LC is easier to clean.
What you’re really looking for is a heavy bottom and aluminum or copper sandwiched under your cooking surface, those are the metals that conduct heat well since stainless steel doesn’t and will scorch more.
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purplebee
Drama Llama
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Post by purplebee on Nov 23, 2018 16:19:58 GMT
Cast iron, that's all we use for frying/skillets.
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Belle
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Post by Belle on Nov 23, 2018 16:22:22 GMT
We have used our All-Clad for 21 years and still going strong. Love our pans!
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Post by mikklynn on Nov 23, 2018 17:15:38 GMT
Good timing for this post. I've been using the enameled cookware my mom gave me when I got married 39 years ago. The Dutch oven finally wore through to the metal, so I need to replace it.
I told my mom it didn't hold up very well, LOL. She told me I should have taken better care of it! I guess I know where I get my smart-ass tendencies.
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AmandaA
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Post by AmandaA on Nov 23, 2018 17:28:58 GMT
I have switched my most frequently used pans over to Scanpans. Picked them up at Sur la Table a few years ago and they are still like new.
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Post by mikewozowski on Nov 24, 2018 2:05:07 GMT
i got the calphalon tri ply a couple years ago. they are kind of heavy to cook with. we have a copper pan that we use for eggs/grilled cheese etc. replace the nonstick pan as needed.
copper pans are BOGO at big lots tomorrow.
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Post by Skellinton on Nov 24, 2018 3:35:55 GMT
Lodge plain cast iron, I do have some enameled castiron, but just my roasters or casserole. Skillets are all plain lodge, I wouldn’t use anything else.
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Post by busy on Nov 24, 2018 3:39:33 GMT
I’m another in the AllClad fan club. Most of my cookware is AllClad and I’ve had it for 20 years and it’s still fantastic. I also have a couple cast iron skillets that I love but wouldn’t want to use cast iron for everything. I also have two ScanPan nonstick pans. They don’t have the same problems as Teflon and nonstick is really nice to have for some delicate dishes.
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Post by lisacharlotte on Nov 24, 2018 13:31:07 GMT
Not sure what you mean by everyday. I have All Clad and use them everyday. They are the best pans ive ever owned and worth every penny paid.
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maryannscraps
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Post by maryannscraps on Nov 24, 2018 13:39:24 GMT
I like my Scanpan skillets. Nothing sticks, they don't scratch, and they are nice and heavy for even cooking. I bought some on sale at Sur la Table and a couple at Homegoods.
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Post by **GypsyGirl** on Nov 24, 2018 13:41:29 GMT
Yet another vote for All Clad. We have a mix of the D3 stainless and the D5 Stainless. While I hand wash them, both can go in the dishwasher. I wanted that option because DH tends to put them in the dishwasher. With your dimensions it sounds like you are looking for skillets only though. While I have a nice selection of All Clad skillets, I use my cast iron ones almost exclusively. Another option is to get the enameled cast iron skillets. If you go that route, try to find a Staub or Le Crueset. They are both made in France and considered the best. The ones made in China (looking at you Martha Stewart!) don't last as well per the reviews. ETA: If you decide to give cast iron a try, then this set of Lodge skillets would be a great start. It has 13", 10" and 8" skillets on sale for $99.95 this weekend. |
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Post by lisae on Nov 24, 2018 18:26:23 GMT
Another vote for Scanpans. They are an investment but the cleanup alone makes them worth it.
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Post by Ryann on Nov 24, 2018 18:50:43 GMT
Another vote for All Clad!
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scrappinmama
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Jun 26, 2014 12:54:09 GMT
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Post by scrappinmama on Nov 24, 2018 19:59:12 GMT
I'm in the market for new pans as well. Tramontina Tri-oly is supposed to be an affordable substitute for All-clad. It gets great reviews. I have never heard of scanpans before. Thanks for mentioning those. Are they heavy like cast iron? I don't want a pan so heavy I feel like I'm lifting weights.
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Post by finsup on Nov 25, 2018 14:36:42 GMT
All-Clad sets are a deal of the day on Amazon today. 30% off.
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Post by librarylady on Nov 25, 2018 17:25:40 GMT
I use ceremac for the non stick feature in 2 frying pans.
I have All Clad for cooking.
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luckyjune
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Post by luckyjune on Nov 25, 2018 19:06:04 GMT
Le Creuset for me. I have six pans that I use constantly. I love the even heat, even if the pans themselves are a bit heavy. We also use cast iron frying pans (ancient antiques!) and have one non-stick for eggs.
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Post by katiekaty on Nov 25, 2018 20:59:15 GMT
Cast iron! I have Lodge and a few antique hand me downs that I wouldn't tade for the world!
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Post by shanniebananie on Nov 25, 2018 21:42:01 GMT
Thank you for the wonderful suggestions. Though we have several Le Crueset pieces, I am leaning towards All-Clad for everyday cooking. For those that have All-Clad, how is the cleanup? It seems the reviews either LOVE, LOVE, LOVE it or hate it with a passion because of the cleanup (food burns and sticks and never comes off). I can't see us ever putting it in the dishwasher. All will be washed by hand. In your experience, does food burn easily and then make clean up near impossible?
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Post by lisacharlotte on Nov 25, 2018 22:20:12 GMT
I've never NOT been able to clean my All Clad back to looking like new. You will need to buy some Barkeepers Friend. It will help get off burnt on grease as well as polish the SS back to shiny. DH is the only one who was able to burn stuff while making a grilled cheese that I spent way too long scrubbing off. I banned him from using my pans for his grilled cheese. He bought a cheap nonstick pan at Walmart for his grilled cheese and we're all happy now. I've had my All Clad for 8 years and it looks closer to new than any other pan set I've ever owned.
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Post by **GypsyGirl** on Nov 25, 2018 22:54:54 GMT
In your experience, does food burn easily and then make clean up near impossible? No, I've never had an issue in 10 years. The pots are of a heavier quality stainless and under normal cooking conditions should be fine. If you find that someone is burning food frequently, then suggest they lower the temperature of the stove!  (Saying that as the person who is really bad about letting soup boil over  ) Like lisacharlotte said, get some Barkeeper's Friend and it should be all you need. If I get something that's a little tough, then I fill the pan with water and let it stand until I'm ready to work on it. |
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Post by mustlovecats on Nov 26, 2018 0:06:05 GMT
Thank you for the wonderful suggestions. Though we have several Le Crueset pieces, I am leaning towards All-Clad for everyday cooking. For those that have All-Clad, how is the cleanup? It seems the reviews either LOVE, LOVE, LOVE it or hate it with a passion because of the cleanup (food burns and sticks and never comes off). I can't see us ever putting it in the dishwasher. All will be washed by hand. In your experience, does food burn easily and then make clean up near impossible? Some food will remain on the pans and need to be washed out, more than in nonstick. Some things you cook will leave a residue that needs either soaking or scrubbing and some won’t. I wash mine pretty much daily and find that they usually come clean fine with a scrub sponge or brush and some soap. If they don’t i use a little bar keepers friend and they clean up perfect and like new. They don’t cook or clean up like nonstick so people who are accustomed to nonstick will have a little learning curve on this. Lots of burning and sticking is the result of 1) too high heat 2) too little fat 3) impatience when searing. |
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(Saying that as the person who is really bad about letting soup boil over 
) Like