<p>My favorite are Le Crueset…I have their saute pan and it goes from stove top into the oven… along with larger stew pots and smaller saucepans… it cleans so easily… biggest disadvantage is their weight…I know Cook’s Illustrated had recommended the AllClad set at Williams Sonoma… sometimes I think I would like one AllClad frying pan… but can usually find other things to spend the $200 bucks on!! Like a textbook or a hotel room for one night while visiting son#2 in college etc etc…</p>
<p>As always, you are all so helpful! And I am more confused than ever. So, for now, I will probably do nothing and continue with my less than ideal stainless for most stove top use and my wonderful Le Creuset for braising, stews, etc. You have saved me a ton of money!</p>
<p>I used to work for Calphalon…I love their old pans, but since the acquisition by Rubbermaid, I don’t think the pans are quite the same.</p>
<p>I love shopping TJ Maxx for cookware – you have to be able to buy ahead of need, though…a couple of years ago I collected 6 LeCreuset /Paul Bocuse cast iron pieces, for about $30 - $40 each, over a 6 month period. (Big oval covered, 2 big round covered, fondue set, grill pan, 2-quart 2-handled saucepan). Clearly I love cast iron. (I considered buying a couple of extras and putting them away for my kids (who were 10-15 at the time!) I bought an oversize Calphalon frying pan (original anodized finish) there recently. I found a Sillit soup pot for $30 - it’s been great. They sometimes have Berndes, also a worthy line. I’ve seen a little bit of All-Clad at TJ’s, occasionally, but not very much of it and not in a price range I’ve been willing to consider.</p>
<p>we have a Wms-Sonoma outlet that sells all-clad seconds (with the lifetime warranty)…they were not cheap but cheaper - don’t know if they would ship if you called.</p>
<p>I have All-Clad cookware, which has served me well. I recently went to look for a grill pan and found a non-stick pan by Calphalon that I really like. It’s a new line called Unison and you can actually sear meat. Williams Sonoma was promoting the new line and had a special. I got the grill pan and another for the price of one.</p>
<p>I bought a set of Calphalon One at Williams-Sonoma last winter at an extremely low price because they were on sale anyway, boxes had been mismarked, and the store honored the low price. I have been very pleased with them–I like having ability to go from stovetop to oven and also to cook meats slowly and evenly over a low flame. I find them pretty easy to clean. I don’t have any All Clad so have no basis of comparison other than knowing that I would probably not have paid the regular price for either brand.</p>
<p>For decades I have used Farberware on top of the stove and for some things still do. I continue to find Copco casseroles ( Le Creuset’s poor relation but pretty heavy and serviceable even after 30-plus years) adequate for oven use when there’s not a stove-top stage involved first.</p>
<p>All Clad fan here…had just gone through a kitchen renovation where we switched to an induction cook top and needed to have cookware that could conduct a magnetic current - most of the All Clad works with induction, Calphalon might have one line of cookware that works. Having spent a lot to redo the kitchen, I was price sensitive. I love to cook, and had never had nice cookware - but I was not going to buy a large set and spend the $1900 or so and not have it all fit our needs.</p>
<p>I went to a Williams Sonoma Outlet and carefully picked 3 pieces, and then walked 20 yards to the Le Creuset Outlet and picked 3 more. I have filled in with Tramontina from Walmart, for a veggie steamer and to boil water. I also love Lodge cast iron - the cheap cheap old fashioned stuff and the newer pre-seasoned pieces. I am also coveting the enamel coated cast iron that Lodge makes now. These few pieces meet all our needs and did not break the bank.</p>
<p>that’s exactly why I ended up with all-clad (from Wm Sonoma Outlet ) - I have had my farberware 33 years - hated giving it up and really hated paying for new pots…
but it is fun to give boiling water demos on the new stove!!</p>
<p>Sorry, All Clad and Cephalon too rich for my blood. I’ve learned to work wonders with relatively inexpensive pots and pans. But I do covet LeCruset enamel. And as for cast iron, Lodge all the way. Both Emeril and Paula Deen want big bucks for their cast iron. Unnecessary and outrageous!!!</p>
<p>Thanks for those who posted here last year.
H gave me a nice gift card for Christmas. I took the plunge and finally bought some All Clad, the new d5. Did the 7 piece for 599.<br>
Any hints, recipes appreciated.</p>
<p>LA</p>