<p>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!!!</p>
<p>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.</p>
<p>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).</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>So I’ll second exactly what MAFOOL said above.</p>
<p>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. </p>
<p>Go for the good stuff - you’ll be happier in the long run & won’t ever have to replace it.</p>
<p>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. </p>
<p>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.</p>
<p>I have the Kirkland set from Costco and it is very well made and less expensive than other premium brands. For the Kirkland brand, Costco has those items produced specifically for their stores basing the designs on other high quality items.</p>
<p>Lefthand has it right about Lodge cast iron. Just don’t pay twice as much at Williams Sonoma, buy them at an outdoor store like Academy Sports. Half the price for the same pan in their camping section.
If you use non-stick skillets, they just never last longer than a few years. I got a good set at Costco a few years back.<br>
My mom and MIL are still using the copper-bottomed RevereWare they got as wedding presents 50+ years ago. I grew up shining those copper bottoms as part of doing the nightly dishes. I only own one, and do <em>not</em> insist that it gets shined… I figure it will conduct heat the same even if it’s tarnished.</p>
<p>I was also gonna add that I use cast iron a lot I have about 6 differnet sizes of skillets & the nice thing is I dont care if they turn black while cooking over a fire while camping!
lol</p>
<p>I also use cast iron skillets AND the copper-bottomed RevereWare. My mom had the RevereWare when I was growing up, and she got me the same set for my wedding gift 18 years ago.</p>
<p>Cuisinart has a newer line, Multi-clad Pro, that is much better than the line that is reviewed. It may not be quite as nice as All Clad, but it is a little less expensive. I love it. I also have some non-stick Calphalon, but I find that I use my Multi-clad more often.</p>