<p>I can’t put off replacing some of my saucepans. The nonstick coating has worn off. I need to replace a 1 1/2 quart and a 3 qt size. I don’t need a whole new set of pots and pans but it seems like it is as expensive to replace two as to buy an entire set.
any suggestions and where to buy for the best prices?
Also I don’t even know if I need them to be non stick. I am assuming non stick would have lasted me longer.
The set I have is Calphalon that I got at Costco 12 yrs ago.</p>
<p>I love the anodized aluminum ones. You can burn cheese on them and it just peels off. Mine are Circulon. I got mine at Foleys which does not exist any more. I would always wait for a sale which they had quite often.</p>
<p>The only con is that they cannot go in the dishwasher. Don’t know why. I did try with one and it came out odd looking. But they are really easy to wash - I am just lazy and like to use the dishwasher.</p>
<p>mom60, at least in my neck of the woods, there are two sources I turn to when I need single pans vs. buying the whole set: Macy’s “introductory” items (usually a small, up to 3 qt. pan by a well-known brand that is being sold for $20-30 to introduce buyers to their new line) and kitchenware shelf at T.J. Maxx. It might take a few trips to either of those stores to get something close to what you want.</p>
<p>Check out Target as well–Calphanon is selling there, as well as some other lines…
and I second the T J Maxx, I’ve got some awesome deals there.</p>
<p>Bunsenburner- That is now I replace my two small frying pans. One of those intro sets at William Sonoma last winter. Two nice frying pans for 50 dollars.
Don’t have a TJ Maxx or Target but do have Ross. It is a crummy Ross but sometimes I do get lucky there. I replaced all my baking pans over the last few years for a good price.</p>
<p>I don’t often put them in the dishwasher but that is good to know.</p>
<p>I bought Cuisinart Commercial before getting married. And that’s what we’re still using after 20 years. It’s not non-stick but it’s built like a tank.</p>
<p>With a lot of non-stick surfaces, you really need nylon utensils so as to not scratch the finish. I find that they’re more trouble than they’re worth. Also, check to see the maximum heat that non-stick cookware is safe to… If you’re in to cooking with really high heat, anything over about 350 degrees, non-stick surfaces break down in high heat so they may not be right for you. (Nonstick doesn’t necessarily make things last longer, it just has a particular coating on it to make cleaning easier, and to keep food from sticking.)</p>
<p>DH used to sell cookware for Royal Prestige (super overpriced, but really good stuff, and he got it at a bargain for working for them) so that’s what ours are.</p>
<p>Anodized aluminum is good, but it doesn’t last as long as stainless. Stainless doesn’t conduct as well as aluminum, though, so they’re not as easy to cook with. A best-of-both-worlds option is stainless steel with an aluminum bottom.</p>
<p>Copper pots are something I would love to have some day, but alas, I am not a millionaire.</p>
<p>Also I have a Dacor gas cooktop. I got the Calphalon to replace some older pots that were to thin and everything burned on the bottom.
I am not a good enough housekeeper to have copper and keep it looking pretty.</p>
<p>I have gotten really good deals on Amazon… especially for the loss leader products…</p>
<p>A big NO to non-stick from this dedicated cook! I’ve only cooked with the black Calphalon a few times, and I detested it, too. If money is no object, I’d get All-Clad. Another great brand is one made in Canada: Chaudiere. They have two lines–at least they did the last time I bought some–a regular and a heavy duty. The heavy duty is what they use on Airforce One. The regular line is great for home use, and very favorably priced. I’d look for it.</p>
<p>Which Calphalon do you have? Most have a lifetime warranty and some have a 10 year warranty. I have had Calphalon replace 2 of my pans as they had a nick in them. I didn’t think the nicks were a problem, but since I had the warranty I decided to send them back. A very easy company to deal with. Give them a call if you have a question about your warranty.</p>
<p>[Calphalon</a> - Warranty Information](<a href=“http://calphalon.com/calphalon/consumer/jhtml/warranty.jhtml]Calphalon”>http://calphalon.com/calphalon/consumer/jhtml/warranty.jhtml)</p>
<p>I cook in cast iron quite a bit but I also really like some Chantal saucepans I got at the grocery store.
They are enameled on steel- not as heavy as cast iron but still hold the heat.</p>
<p>snowball- thanks for the link. I am not sure what line I have. I bought them at Costco probably 12 yrs ago.The bottom says Commercial aluminum cookware company which from a quick research was the name of the company before it became Calphalon in 97.
I think I have voided the warranty since I have put them in the dishwasher. Also one of them along the way guests and kids have used metal utensils.
It looks like on the sides like the non stick coating has been wiped off. It looks silver.</p>
<p>I have a costco stainless set from 10+ years ago, works well, cleans up great- NOT non stick. Then I have a mish mash of thick aluminum pans from 20+ years ago when I had a restaurant, love them, totally love them. Once again, NOT non stick.</p>
<p>I do pick up a 3 pan set at Costco for under $20 of non-stick fry pans for eggs, but otherwise I cannot abide non stick, especially in a roaster! How are you supposed to make good gravy if nothing sticks</p>
<p>Check E-Bay for specific replacements. I found replacements for Revereware on there.</p>
<p>I’ve gotten pots at Wal-Mart that worked fine! I get nervous w/non-stick—figure maybe it’s better to buy something affordable & replace more frequently.</p>
<p>For those who use cast iron–do you ever wash them w/soap? I thought that was a no-no, but my hub can’t believe it’s sanitary… thanks for any thoughts… :-)</p>
<p>Never use soap on cast iron! Hot water is enough when something is stuck, then put the pan on low heat to thoroughly dry it, with a light swipe of oil if necessary. The heat alone will sanitize the pan better than soap.</p>
<p>Which brands/types are not healthy for you - to avoid???
Which are reported to emit no toxins?</p>
<p>I am now not sure if my pans are the non stick wearing off or if there is just a built on film. I am going to try cleaning them based on the Calpalon website instructions and see what happens.
I think I would like to get a couple of saucepans that are not non stick. Amazon seems to have some good prices with free shipping. It might be going on the list for holiday gifts my husband and kids can go off of.
Consolation- I have an All Clad Paella pan that I love. I haven’t made a paella in years but since I don’t have a roasting pan I use it for brisket and roasting chicken. Should add a roasting pan to my wish list.
My D did a cooking project with a classmate last year and my D came home raving about the cookware and a certain pan they used. She wanted to get me one. She took her Dad to William Sonoma but they both balked at the $200 price tag.</p>
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<p>Reiterating: NoooooOOOoooo!</p>
<p>I clean mine by rinsing, first, then I take several tablespoons of kosher salt, wet the salt enough to make a decent salt scrub, then use that to scrub off any food matter, then rinse out the salt. If it’s particularly dirty, I’ll repeat the salt scrub step until the salt paste I scrub with isn’t too dingy for my liking. I rinse again, then wipe it down with cooking oil for the next use. The fact that next time you use it you’re going to be heating the pan past the point that any nasties can live-- that’s what keeps things sanitary. For me, though, the added step of salting the heck out of it helps with my mental state. It might be enough to convince your husband not to use soap on the cast iron.</p>
<p>If you use soap, you basically un-season your cast iron, which leaves it open to rust and major food-sticking problems. Don’t do it-- cast iron cookware needs to be seasoned to work properly, so you just have to go with it.</p>