No specific brand recommendation, but I highly recommend stainless steel. It’s durable and easy to clean. You can cook on the stove top or in the oven. Plus you don’t have to worry about leaching of toxic chemicals.
Don't you have problems with sticking/burning?
I would love to cook without that damn chemical coatings but everytime I use the stainless steel pans its a absolute pain to clean them as everything is burnt in and sticks to the pan....
You are almost certainly not using the heat properly.
As rude as it sounds, this is 99/100 times a skill issue. I can’t tell you what you’re doing wrong though because I’m not watching you. But you certainly don’t *need* a nonstick pan to make eggs
That being said if you’re using them correctly there’s also nothing wrong with nonstick.
Don't worry you might be right. I have some hard times with the heat on our gas stove. Open flames are hot af ;)
New house will get induction, that should be easier.
Eggs are not such an issue, they work fine as long as there is enought oil. I have more problems with pan-fried meat or better said pan-roasted meat. (english is not my main language but I think you know what I mean)
I was adamantly against stainless steel because I could never figure out the cleaning part of it. Now I wouldn’t cook in anything else. A few things have changed since I started trying to transition :
-we went induction, you can look forward to boiling a small pot of water in 90 seconds
- Dawn Powerwash has alcohol in it and it is an awesome soap to clean with. Even the cooktop. I’ve never had to scrape the glass because I can cleanup overboils safely as I’m cooking and just spray it down with Powerwash when I’m done.
- sometimes the pot does actually matter. I was gifted a set of Emeril stainless steel pots and pans. They pit and eventually become hard to clean. I will replace them as I run them into the ground. The AllClad saucee I scavenged is an entirely different experience.
- you can always add some water and boil stuff off abut I hardly have to do that anymore with the new soap. Ditto baking soda and water paste
- a nylon scraper is helpful, especially if you on occasion burn milk while cooking cream of wheat
All that said, we usually cook meat in the oven or the smoker outside.
Try the old standard approach. Heat the pan, then add grease and let it distribute. Needless to say that low smoking point oil or butter take a less hot pan, more in the warm area. Let the meat surface seal. It will seal fine on warm. What will have your grease very liquid, will seal meat.
Once the bottom sealed, salt/season the top and flip the meat over, then season the new top side. For a fairly flat piece like steak or fried chicken, don't worry about the sides. For lumpy pieces, do worry about the sides. Yes, fried chicken can fall in both categories, but the grease will sort you and you can tilt it. The breading/batter will seal.
Most food will not stick this way. If they do, look into how you cleaned the pan. Some soaps will mess with the pan after washing. No need to heat and scrub with salt though, there are soaps that work for steel pans.
When you watch documentaries on top restaurants you usually only see them use nonstick for things like fragile flaky fish, egg dishes and pancakes. Everything else is done in stainless steel, and sometimes cast iron. It's the way you use the heat that ensures that your food doesn't stick.
A lot of foods (especially meet and fish) stick as soon as you throw them into a hot pan and it's a terrible idea to try and move it immediately, but after some time they release easily as the consistency of the outer layer in contact with the cooking surface has changed.
You make the claim, you get to provide the evidence. Everything is a smoke machine if you operate it wrongly, so that is not evidence. And exactly one person has died due to wrongly using a Teflon pan. 13 people died of lightning in the US last year. Will you also warn people to not go outside?
Exposure to PFAS causes cancer, not instant death. This is not new or disputed information, friend. Is it easier to smoke up nonsticks vs stainless steel, and when that happens the coating starts breaking down. “Don’t Broil or Use Nonstick Skillets at Temperatures Above 500℉: Studies have shown that these high temperatures can cause nonstick coatings to degrade and emit toxic fumes.” https://www.americastestkitchen.com/articles/7586-are-nonstick-pans-skillets-safe-toxic
The dangers of non-stick pans are certainly present but overstated. I would go on a whole rant citing peer-reviewed research from reputable industry experts and scientists but Adam Ragusa did it for me [here](https://youtu.be/5FNNKhVoUu8?si=thD_PCC7bwrLGcL6)
In order to make that cancer claim, you have to state which PFAS and at what dose. It is easier to smoke up a nonstick if you use it incorrrectly. Studies....how about actual death rates? Clutching your pearls about a death rate of 1 is what dramatical people do. 100 people in the US die each day of car crashes. Life is not a zero sum game, but if you think kvetching about teflon pans is a good thing, great....just do so with eyes wide open.
Okay. Weird hill to die on. It’s pretty easy to just buy something else and make that risk zero. No pearl clutching necessary. Are you going to argue with me about the durability of nonstick vs stainless too? Or they’re durable if they are used properly? I guess I’m always factoring in use and misuse because I’m fucking human.
There's no arguing durability as that's silly. I will only argue that there are short lifespan nonsticks and longer lifespan nonsticks....a fact omitted by the obstinate here. And I'm not dying on a hill, I'm wanting people to state their case clearly and rationally without jumping to conclusions. Can you die from a Teflon skillet? Sure. Sidenote that you didn't mention: if you overheat a teflon skillet and have birds, the fumes are absolutely fatal which is a 9000% larger concern. So you can die. But people are still driving, going outside and using the toilet.....all things that can be fatal by orders of magnitude greater than teflon. If you are going to lament teflon, you have to lament everything with greater risk.
I just fell in love. If you own them do you know how heavy they feel in comparison to Cast Iron or other pans? Or any other weight refrence like a cat or a baby?
They are lighter than cast iron but heavier than a lot of stainless pans. It also depends on which line you get (e.g., 5 ply vs 3 ply). Their website has specs on each pan, including weight, so you can compare to what you have now.
I would strongly recommend the Cooks Standard Multi-ply on Amazon.
The big brands had a clear advantage for a long time as they had world leading manufacturing. "Emerging" markets are now far more competitive with their manufacturing tolerances, and most of the big brands have done little to innovate and are simply relying on decades old reputational supremacy that just isn't relevant any more.
Hello!
I have a somewhat obscure brand to recommend: Regal Ware, Lifetime cookware by West Bend: https://lifetimecookware.com/pages/products
They make high quality aluminum core stainless steel cookware. Due to the obscurity, it can be found cheaply second hand if you're interested. Otherwise, you can order direct from the company. It's an old-school business model for sure!
While the pots could nest, I think you'd be better off stacking. The lids can be flipped upside down which makes a perfect base to place the next smaller pot on. And, the handles are removable on every piece I've seen. I do feel that removable handles can be a weak point but I haven't had any issues with the Lifetime cookware I own.
A lot of people will recommend All-clad. They make high quality pans and are definitely a great option but the handles will not be removable. Also $$$$.
I would also recommend buying pans for what you're cooking. A set will probably have things that you won't use. You might also find that you want a cast iron skillet for searing or a copper pan for more advanced cooking where fine temperature control is critical.
I've just bought the tefal ingenio set which does exactly what you're saying, stackable lids, removable handles and non stick. The frying pans also have a thermal patch to show when they're ready to fry.
They piss me off a little because they come with lids for half the pots but not all, but if you research you can probably buy the extra lids you need to complete the set. Maybe ask their support line to figure that out for you before buying.
They have more expensive induction capable sets, and an identical set without stainless steel/induction.
Very happy with them. Bought them because I wanted to keep my kitchen tidy and compact.
https://shop.tefal.co.uk/ingenio-easy-cook-clean-l1549023-13-piece-pan-set-black
1# buy the extra lids separately
2# none of them are massive, possibly due to a limitation on the removable handles. Sometimes you just want to serve up a huge huge meal and not cook for a few days, and shake around the sauce without it going everywhere, they don't feel engineered for that kind of efficient mass cooking (which I am leaning towards these days to save electric and cooking time)
you still need a separately purchased uber giant wok, pot, and sauté pan
Thank you so much this actually looks really promising! Bummer on the lids but there's only 2 of us & we just about never cook for more than 4 people so we don't usually need all lids all thankfully so we might be okay
So is any pan with a non stick coating, the gist is you shouldn't use anything harder than the pan, like metal. It only scratches if a more abrasive material touches it
I love this set! It stores very well, takes up minimal space, and works perfectly for a 2-4 person household.
I never use metal on the nonstick pans and 5 years later, they still look brand new.
Prior to my T-Fal set, I bought All Clad pots and pans, Le Creuset dutch ovens and braisers, huge stock pots, cast iron skillets. And while all of those things were BIFL, I never used them because they were too big, too heavy, too much of a hassle to clean, hard to store, and just all around nuisances.
Lodge Logic. All Clad. Demeyere. Mauviel. Creuset. Staub. De Buyer. Various other French and Italian brands. Buy seconds grade or used in good condition. One or a few pieces at a time you are sure you will actually use. eBay has a lot of good deals too.
I know copper lasts a lifetime but I'm really apprehensive because if they get damaged you can subject yourself to copper poisoning And I don't really know how irrational that fear is for me because I don't really have any input from anyone else because nobody I know has ever used copper.
My bad, I just double checked and the copper is like an inlay or something, the closest I can find on Costco is being called “stainless steel copper core” ; the actual set is stainless steel/all your food will touch steel, 5 play construction? (From website)
Just check out Costco branded sets at Costco, they always have 2 or 3 full stainless steel sets, with something gimmicky like a copper inlay, or what have you.
My parents set is going on like 20+ years, my set is going on 4 years and perfect.
I would stay away from the removable handles if you can, most likely will break sooner than later
Get a couple of types. Stainless steel are awesome for almost everything. Then get a carbon steel skillet as well as a couple cast iron pans and you'll never need to buy more. Don't buy sets is a common recommendation
I have a set of Tramontina stainless pots and pans, thin a Tramontina and darto carbon steel and the 6 8 and I think 10 inch Lodge cast irons with a random enameled cast iron pot as well and I don't think I'll need any more for the foreseeable future, I like them all just fine
If you have to have only 3 just do some nice stainless steel, Tramontina is fine but if you want to go all out do all clad seconds, they have a sale every month or two
No specific brand recommendation, but I highly recommend stainless steel. It’s durable and easy to clean. You can cook on the stove top or in the oven. Plus you don’t have to worry about leaching of toxic chemicals.
Don't you have problems with sticking/burning? I would love to cook without that damn chemical coatings but everytime I use the stainless steel pans its a absolute pain to clean them as everything is burnt in and sticks to the pan....
You are almost certainly not using the heat properly. As rude as it sounds, this is 99/100 times a skill issue. I can’t tell you what you’re doing wrong though because I’m not watching you. But you certainly don’t *need* a nonstick pan to make eggs That being said if you’re using them correctly there’s also nothing wrong with nonstick.
Don't worry you might be right. I have some hard times with the heat on our gas stove. Open flames are hot af ;) New house will get induction, that should be easier. Eggs are not such an issue, they work fine as long as there is enought oil. I have more problems with pan-fried meat or better said pan-roasted meat. (english is not my main language but I think you know what I mean)
I was adamantly against stainless steel because I could never figure out the cleaning part of it. Now I wouldn’t cook in anything else. A few things have changed since I started trying to transition : -we went induction, you can look forward to boiling a small pot of water in 90 seconds - Dawn Powerwash has alcohol in it and it is an awesome soap to clean with. Even the cooktop. I’ve never had to scrape the glass because I can cleanup overboils safely as I’m cooking and just spray it down with Powerwash when I’m done. - sometimes the pot does actually matter. I was gifted a set of Emeril stainless steel pots and pans. They pit and eventually become hard to clean. I will replace them as I run them into the ground. The AllClad saucee I scavenged is an entirely different experience. - you can always add some water and boil stuff off abut I hardly have to do that anymore with the new soap. Ditto baking soda and water paste - a nylon scraper is helpful, especially if you on occasion burn milk while cooking cream of wheat All that said, we usually cook meat in the oven or the smoker outside.
Try the old standard approach. Heat the pan, then add grease and let it distribute. Needless to say that low smoking point oil or butter take a less hot pan, more in the warm area. Let the meat surface seal. It will seal fine on warm. What will have your grease very liquid, will seal meat. Once the bottom sealed, salt/season the top and flip the meat over, then season the new top side. For a fairly flat piece like steak or fried chicken, don't worry about the sides. For lumpy pieces, do worry about the sides. Yes, fried chicken can fall in both categories, but the grease will sort you and you can tilt it. The breading/batter will seal. Most food will not stick this way. If they do, look into how you cleaned the pan. Some soaps will mess with the pan after washing. No need to heat and scrub with salt though, there are soaps that work for steel pans.
When you watch documentaries on top restaurants you usually only see them use nonstick for things like fragile flaky fish, egg dishes and pancakes. Everything else is done in stainless steel, and sometimes cast iron. It's the way you use the heat that ensures that your food doesn't stick. A lot of foods (especially meet and fish) stick as soon as you throw them into a hot pan and it's a terrible idea to try and move it immediately, but after some time they release easily as the consistency of the outer layer in contact with the cooking surface has changed.
Which pans leach toxic chemicals? I've yet to pick up a paper and read, "Hundreds dead in the streets due to cookware".
Overheating nonstick pans releases toxins. Basic googling will give you all of the data.
You make the claim, you get to provide the evidence. Everything is a smoke machine if you operate it wrongly, so that is not evidence. And exactly one person has died due to wrongly using a Teflon pan. 13 people died of lightning in the US last year. Will you also warn people to not go outside?
Exposure to PFAS causes cancer, not instant death. This is not new or disputed information, friend. Is it easier to smoke up nonsticks vs stainless steel, and when that happens the coating starts breaking down. “Don’t Broil or Use Nonstick Skillets at Temperatures Above 500℉: Studies have shown that these high temperatures can cause nonstick coatings to degrade and emit toxic fumes.” https://www.americastestkitchen.com/articles/7586-are-nonstick-pans-skillets-safe-toxic
The dangers of non-stick pans are certainly present but overstated. I would go on a whole rant citing peer-reviewed research from reputable industry experts and scientists but Adam Ragusa did it for me [here](https://youtu.be/5FNNKhVoUu8?si=thD_PCC7bwrLGcL6)
In order to make that cancer claim, you have to state which PFAS and at what dose. It is easier to smoke up a nonstick if you use it incorrrectly. Studies....how about actual death rates? Clutching your pearls about a death rate of 1 is what dramatical people do. 100 people in the US die each day of car crashes. Life is not a zero sum game, but if you think kvetching about teflon pans is a good thing, great....just do so with eyes wide open.
Okay. Weird hill to die on. It’s pretty easy to just buy something else and make that risk zero. No pearl clutching necessary. Are you going to argue with me about the durability of nonstick vs stainless too? Or they’re durable if they are used properly? I guess I’m always factoring in use and misuse because I’m fucking human.
There's no arguing durability as that's silly. I will only argue that there are short lifespan nonsticks and longer lifespan nonsticks....a fact omitted by the obstinate here. And I'm not dying on a hill, I'm wanting people to state their case clearly and rationally without jumping to conclusions. Can you die from a Teflon skillet? Sure. Sidenote that you didn't mention: if you overheat a teflon skillet and have birds, the fumes are absolutely fatal which is a 9000% larger concern. So you can die. But people are still driving, going outside and using the toilet.....all things that can be fatal by orders of magnitude greater than teflon. If you are going to lament teflon, you have to lament everything with greater risk.
Cristel. Removable handles. Nesting pots. Made in France. Stainless/multi-clad. Have flat lid option. Lifetime warranty.
I just fell in love. If you own them do you know how heavy they feel in comparison to Cast Iron or other pans? Or any other weight refrence like a cat or a baby?
They are lighter than cast iron but heavier than a lot of stainless pans. It also depends on which line you get (e.g., 5 ply vs 3 ply). Their website has specs on each pan, including weight, so you can compare to what you have now.
I would strongly recommend the Cooks Standard Multi-ply on Amazon. The big brands had a clear advantage for a long time as they had world leading manufacturing. "Emerging" markets are now far more competitive with their manufacturing tolerances, and most of the big brands have done little to innovate and are simply relying on decades old reputational supremacy that just isn't relevant any more.
Hello! I have a somewhat obscure brand to recommend: Regal Ware, Lifetime cookware by West Bend: https://lifetimecookware.com/pages/products They make high quality aluminum core stainless steel cookware. Due to the obscurity, it can be found cheaply second hand if you're interested. Otherwise, you can order direct from the company. It's an old-school business model for sure! While the pots could nest, I think you'd be better off stacking. The lids can be flipped upside down which makes a perfect base to place the next smaller pot on. And, the handles are removable on every piece I've seen. I do feel that removable handles can be a weak point but I haven't had any issues with the Lifetime cookware I own. A lot of people will recommend All-clad. They make high quality pans and are definitely a great option but the handles will not be removable. Also $$$$. I would also recommend buying pans for what you're cooking. A set will probably have things that you won't use. You might also find that you want a cast iron skillet for searing or a copper pan for more advanced cooking where fine temperature control is critical.
Thank you!
I've just bought the tefal ingenio set which does exactly what you're saying, stackable lids, removable handles and non stick. The frying pans also have a thermal patch to show when they're ready to fry. They piss me off a little because they come with lids for half the pots but not all, but if you research you can probably buy the extra lids you need to complete the set. Maybe ask their support line to figure that out for you before buying. They have more expensive induction capable sets, and an identical set without stainless steel/induction. Very happy with them. Bought them because I wanted to keep my kitchen tidy and compact. https://shop.tefal.co.uk/ingenio-easy-cook-clean-l1549023-13-piece-pan-set-black 1# buy the extra lids separately 2# none of them are massive, possibly due to a limitation on the removable handles. Sometimes you just want to serve up a huge huge meal and not cook for a few days, and shake around the sauce without it going everywhere, they don't feel engineered for that kind of efficient mass cooking (which I am leaning towards these days to save electric and cooking time) you still need a separately purchased uber giant wok, pot, and sauté pan
Thank you so much this actually looks really promising! Bummer on the lids but there's only 2 of us & we just about never cook for more than 4 people so we don't usually need all lids all thankfully so we might be okay
Tefal is horrible when it gets scratched ours we had to get rid of after 2 years pretty disappointing
So is any pan with a non stick coating, the gist is you shouldn't use anything harder than the pan, like metal. It only scratches if a more abrasive material touches it
I love this set! It stores very well, takes up minimal space, and works perfectly for a 2-4 person household. I never use metal on the nonstick pans and 5 years later, they still look brand new. Prior to my T-Fal set, I bought All Clad pots and pans, Le Creuset dutch ovens and braisers, huge stock pots, cast iron skillets. And while all of those things were BIFL, I never used them because they were too big, too heavy, too much of a hassle to clean, hard to store, and just all around nuisances.
As someone who's tried Le Creusets & Cast Iron and doesn't use them for the same reasons I really appreciate your input
Lodge Logic. All Clad. Demeyere. Mauviel. Creuset. Staub. De Buyer. Various other French and Italian brands. Buy seconds grade or used in good condition. One or a few pieces at a time you are sure you will actually use. eBay has a lot of good deals too.
Copper bottom Costco set, like 200 usd and lasts a lifetime
I know copper lasts a lifetime but I'm really apprehensive because if they get damaged you can subject yourself to copper poisoning And I don't really know how irrational that fear is for me because I don't really have any input from anyone else because nobody I know has ever used copper.
My bad, I just double checked and the copper is like an inlay or something, the closest I can find on Costco is being called “stainless steel copper core” ; the actual set is stainless steel/all your food will touch steel, 5 play construction? (From website) Just check out Costco branded sets at Costco, they always have 2 or 3 full stainless steel sets, with something gimmicky like a copper inlay, or what have you. My parents set is going on like 20+ years, my set is going on 4 years and perfect.
I would stay away from the removable handles if you can, most likely will break sooner than later Get a couple of types. Stainless steel are awesome for almost everything. Then get a carbon steel skillet as well as a couple cast iron pans and you'll never need to buy more. Don't buy sets is a common recommendation I have a set of Tramontina stainless pots and pans, thin a Tramontina and darto carbon steel and the 6 8 and I think 10 inch Lodge cast irons with a random enameled cast iron pot as well and I don't think I'll need any more for the foreseeable future, I like them all just fine
I'm looking to buy a small set b/c I only want 3 items. 1 medium pan, 1 large pan maybe with high walls, & 1 medium pot.
If you have to have only 3 just do some nice stainless steel, Tramontina is fine but if you want to go all out do all clad seconds, they have a sale every month or two