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Pots & Pans

cyinne

cyinne

Well-Known Member
Sep 4, 2009
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O-town, Iowa
We are in the market for some new pots and pans in our kitchen.
Our current set consists of 3 different sized frying pans, 3 sauce pans, and 2 pots. The ones I’m looking to replace are the two main frying pans. Food has really begun to stick to the non-stick pans as the coating is gone and I also hate that we have probably injested most of those chemicals. I like the set as they can be thrown in the dishwasher without a thought.
Was wondering if anybody has anything they really love. Looking for suggestions for something that is fairly easy to clean.
Want to get the pulse of Cyclonefanatic for this topic because like shopping for a bed this is something you use pretty much every day, just not as long.
 
cyinne said:
We are in the market for some new pots and pans in our kitchen.
Our current set consists of 3 different sized frying pans, 3 sauce pans, and 2 pots. The ones I’m looking to replace are the two main frying pans. Food has really begun to stick to the non-stick pans as the coating is gone and I also hate that we have probably injested most of those chemicals. I like the set as they can be thrown in the dishwasher without a thought.
Was wondering if anybody has anything they really love. Looking for suggestions for something that is fairly easy to clean.
Want to get the pulse of Cyclonefanatic for this topic because like shopping for a bed this is something you use pretty much every day, just not as long.
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Good call. Noticed a bit of Teflon in my eggs this morning.
 
I bought a T-fal frying pan to replace one from a different brand that had gone bad. We ended up completely replacing our saucepots, frypans and stovetop griddle with T-fal brand. We love them.

Pro tip - if you use any kind of non-stick cookware, remove all metal spatulas, spoons, whisks, etc from the vicinity of your stove (plastic & wood are good), and if you stack your fry pans to conserve space, put pieces of non-slide shelf liner inbetween them (it's rubber, and lasts forever). The pans will last a LOT longer.
 
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We have one of the nicer Calphalon sets that was gifted to us via our wedding a few years ago. Good set of pans, we like them.

If I had to do it again, I would just get the individual pans we need vs the whole set. Out of the full set theres only about 3 that get used on a consistent basis and the rest are just taking up space.
 
We have Emeril brand and they are really nice. I think All Clad made them eons ago.
 
We’ve got a couple David Burke granite skillets and a couple cast iron pans we like a lot. The rest are Calphalon stainless. I like the stainless but my wife does not. She can’t figure out how to get stuff to stop sticking.
 
I use a set of stainless steel Calphalon for the frying pans, sauce pans, and pots.
Mix in a couple of Lodge cast-iron skillets when cooking steak, chicken, or pork when I can't use the grill.
For stir fry, I have a Joyce Chen carbon steel wok that we received as a wedding gift.
 
cyinne said:
Not sure- I like the idea of them and how they cook, but the upkeep for them seems a bit daunting for my tastes. Unless I’m really overthinking it?
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It's not that bad, all you have to do is when your done washing it (without soap), just put it back on the burner to dry it off and add a small layer of oil around it.

The problem with cast iron though is that it takes a while to season it good enough to the point where its non-stick. So not sure if this is something your looking for.
 
People actually know what kinds of pots and pans they have!? Next you're going to tell me you know what kind of plates or glasses you all have.
 
psycln11 said:
I use a set of stainless steel Calphalon for the frying pans, sauce pans, and pots.
Mix in a couple of Lodge cast-iron skillets when cooking steak, chicken, or pork when I can't use the grill.
For stir fry, I have a Joyce Chen carbon steel wok that we received as a wedding gift.
Click to expand...
Exact same for me. I'll use a non-stick for eggs sometimes.
 
3TrueFans said:
People actually know what kinds of pots and pans they have!? Next you're going to tell me you know what kind of plates or glasses you all have.
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Non-stick fry pans...look at Green Pan Valencia line. Ceramic non-stick coating, not as non-stick as a traditional coating but pretty good. Cleans up nicely. Oven safe to 600 which is really nice if you do a lot of stove-top to oven cooking. Don't use cooking sprays on any non-stick pans. Can go in the dishwasher but that will reduce the lifespan of any non-stick coating.

Do stainless for sauce, stock, and sauté pans.

Cast iron skillet for pan pizza, cornbread, etc.

Think about a carbon steel pan for eggs, chops, beef, stir fry veggies, etc and a carbon steel wok.

It is most important to think about what you typically cook, how you will wash your pans, etc and make a decision that works for you.
 
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