I’m starting a new thread linked to this old one that @3bm103 revived this morning (hope that’s ok @3bm103 - seeing the thread was quite timely as I’ve been trying to decide what to get as our old circulon pots and pans areon their last legs). Thinking of multicast stainless steel for the saucepan etc. (probably cuisinart as all clad is more than I’m willing to pay) but keep reading that they are not the best option for thingslike frying eggs. Too many choices and I am lost. http://talk.collegeconfidential.com/parent-cafe/1296525-shopping-for-a-new-frying-pan.html#latest
Frying pans get lots of use around here…like daily. We have several that we really like that have stood the test of time.
- A cuisinart non-stick nine inch frying pan. Gets used daily for eggs. Nice finish, cleans easily, no issues and we have had it for several years.
- All-Clad yes....it's expensive. But sometimes you can find it at TJMaxx, Marshall's or Home Goods. We have two stainless ones...one nine inch and one much larger. Again, very good pans...clean well, etc.
Honestly, if I needed to buy new frying pans, I woild probably go with all clad. I would get one non-stick and the rest plain stainless.
But I do like my cuisenart pan.
For saucepans, we have Analon Pro.
ScanPan is the best for eggs. 
They are not cheap, but they last forever. Bloomies’ b’quick sale often has them 50% off.
stainless steel or ceramic …no Teflon or other unknown non stick surface that can give off chemicals when they are hot. do not try and save money, buy a really good one.(IMO)
Cast iron. Tried and true.
cast iron ( I have one that I do not use) because I am afraid of leaching.(call me crazy)
We only like stainless steel in this house and nearly everything we have is stainless. Sadly we like our decades-old Revereware and Farberware sets better then what is sold these days. We looked for some time for a replacement set of pots and pans but decided to stick with what we have.
Rice cookers are mostly made with nonstick liners, or wed have stainless pots for that too.
Does anyone know if the All-Clad that they sell from time to time at TJ Maxx and other discount stores is the same quality as their main line?
My sister is a highly accomplished cook and says that the All-Clad that they sell in sets is of a substantially lower quality than the pans they sell individually, and that there is a very noticeable difference in performance. And I know there are a lot of clothing lines that make lesser quality items to sell in outlets or at Nordstrom Rack and the like.
I’m not very skilled in the cooking department and need all the help I can get, so I’m hesitant to buy the All-Clad in discount outlets since it is known they have varying quality products.
Unless it’s marked as a second…the All Clad in other stores is the same stuff. It might be last year’s model…but do you really care about the year of your pots and pans?
I should mention…we never buy sets of cookware at all. We have found all we need open stock and at reduced prices. There are too many pieces in a set of cookware that we just don’t need. At all.
If all I want to replace is frying pans…I buy frying pans. If I need saucepans, I get those.
And I’m not in a rush ever to do this…so I can look around for sales.
Nottelling, All Clad sold at TJMax could be factory seconds (usually marked as such; have cosmetic blemishes) or pieces from discontinued lines they made for department stores. Or they could be pieces from current lines… I do not like sets and have been assembling my cookware collection piecemeal to suit our own needs.
If you are not super skilled in the cooking department, ScanPan would be a terrific addition to your kitchen. They are indestructible. Made in Denmark from high quality materials.
http://m.bloomingdales.com/buy/scan-pan
OMG! The blue!!! On sale!! I am off shopping. 
Gotta say…a little cosmetic blemish on an All Clad frying pan will NOT affect its cooking. At my TJMaxx, these are clearly marked as seconds.
Agree. They all get blemished as soon as they are put into action.
If you live near IKEA, I really love this line of Teflon pans:
http://www.ikea.com/us/en/catalog/products/50292096/
$12.99 for 9 inch pan, $16.99 for 11 inch.
And I see they are now available to purchase online.
I’ve had a 9-inch one for at least 4 or 5 years and use it often. No special treatment and it’s still in great shape with no damage to the Teflon. More recently I purchased an 11-inch pan and the quality is the same.
If you are a cast iron fan, I’ll put in a plug for Le Creuset. We have a 40 year old small frying pan…which we unfortunately can’t use on our flat top glass stove…but it’s a great pan.
Anothet vote for cast iron. Food tasyes better with cast iron. How do you clean a pan without using a steel brush? Just ruined an all-clad. I forgot to turn off the stove and the cooking oil got baked on the pan. Scrubbing with a nylon pad didn’t make a dent.
You should not be afraid of iron leaching into your food. That’s a benefit of cast iron, not a drawback. Iron is good for you!
But cast iron pans are ill-suited for acidic foods, because the iron might impart an off flavor or color. It won’t hurt you, but the iron might make the food less tasty or less attractive.
Here’s a useful article about the difference between a skillet and a saute pan, and what to look for:
I don’t have the temperament necessary for a cast iron pan. All that seasoning, all that sturm und drang when the house guest rinses the pan out in the sink with soapy water, thereby ruining years of seasoning. And rust! Not for me!
I clean my all clad with baking soda…and it has taken off the most baked on crap. A little elbow grease, and baking soda…and a sponge.
@Iglooo I got a 12 inch all clad stainless frying pan at a resale shop,for $5. It was all black with baked on grease. I brought it home, and it shined right up with my baking soda!
Barkeeper’s Friend cleaning powder works great for cleaning ss pans and is the brand recommend by All Clad: