Rachacha

OK - hubby has agreed to get me a GOOD set of cookware for Christmas, but we both admit we have NO clue as to which brand/type to get. I want a set that will last me at least until the kids are totally out of the house (a good ten years down the road), and cost wouldn't be an issue if I know it would last. I have been disappointed in what I have gotten in the past, so any suggestions or recommendations will be great before we hit those after-Christmas sales!!!

Happy holidays to everyone!

NYMomof2

I've been very happy with All Clad stainless. I replaced an old set of Cuisinart, and the difference was astounding.

thumper1

Calphalon.

emeraldkity4

Le Creuset - Product Guide

lorelei2702

Consumer Reports recommended the Kirkland from Costco last year....not sure if it is still rated well. Probably that is not what you want for yourself, but it would be what I would buy for collegiate apartment.

runnersmom

I'm partial to different brands for different purposes, but I've had my Calphalon commercial non-stick for 15 years and it's served me very well. I cook a lot and have had no issues at all. It does need to be hand washed however. For braising and casserole type things I love my Le Creuset (and now Cuisinart makes a cheaper, though just as effective version).

shelley14

All Clad is the best I have ever used. My husband bought me a piece every year for Christmas and my birthday. It is a joy to cook with and always cleans up nicely. It is very expensive, though, which is why we spread it out over a few years.

roshke

Another vote for All Clad!

PATSY55

Im with runnersmom--different brands for different purposes. I use everything from heavy copperware aquired in Paris to our basic 8 dollar
non stick fry pan. I cant think of one brand that excells in everything. And more and more I like the properties of good old fashioned cast iron.

mafool

All Clad for stove-top cookware.

Le Creuset for Dutch ovens.

paying3tuitions

We raised a family on LeCreuset (cast iron, enamel clad) everything. When S started in his own apartment, and first held the roommate's stainless saucepan with spaghetti, he almost threw it over his shoulder by mistake. He didn't realize a saucepan could be lightweight.

So today we use the LeCreuset for dutch ovens, and 2 new microwave reheatable/dishwasher/microwave proof for our empty nest days. Ten years ago I added in a cheap-o set of stainless steel saucepans for the stovetop that are falling apart; waste of money there.

Cast iron is great for dutch ovens but too slow for stovetop, where you want to boil things up fast. I do pull out the cast iron (le cruset) stovetop to reheat soup for more than 2 people, though, because it just keeps the heat longterm.

Recently I admired something that sounds like AllClad that a young couple owned. We stayed in their house and it was much easier to clean, so that makes you want to cook more.

So I'll second exactly what MAFOOL said above.

Elleneast

ITA regarding All Clad and Le Creuset.

Love them.

bz2010

Ditto on Le Creuset for Dutch Ovens and baking dishes - I have a 9x13 that gets a lot of use & a smaller one too. The two LeCreuset skillets - one nonstick & one cast iron are indestructable & clean up well. The stovetop stuff we have is Calphalon Hard Anodized - also indestructable & conducts heat very well - as does the LeCreuset. I do use the dutch ovens for cooking soups & chili on top of the stove - none of our Calphalon is big enough for that. I do tons of cooking (3 sons) and I've been very pleased with the Calphalon & LeCreuset - like it better than the French Copper pieces we also have. Using the LeCreuset will keep you strong too - it weighs a ton! You have to be careful tho' b/c it conducts heat so well things can scorch easier than other pots & pans.

Go for the good stuff - you'll be happier in the long run & won't ever have to replace it.

lefthandofdog

Check out America's test kitchen for opinions on pots and pans. Like a lot of the posters here, I mix and match - LeCreuset Dutch oven and lidded sauce pan, cast iron covered frying pan, Calphalon covered frying pan, and I still use my mother's Revere wear - it's about 60 years old. The secret to keeping pans is to not wash them in the dishwasher (the temps are too high for the Revere wear handles - they're not oven-safe). The heavy pieces (LeCreuset and cast iron) are good for slow cooking, the Revere for things you want to heat quickly.

For someone starting out on a budget, the Lodge pre-seasoned cast iron pans can't be beat. Splurge on a Calphalon or all-clad sauce pan or frying pan.

acinva

Cookware Reviews; Stainless Steel Cookware Reviews