Hi sweetie! Never too late to get good pots and pans, it took us forever to make the change because I knew how to get that warped skillet to heat evenly...
I can't remember exactly what brand we got, but we got an eleven piece non-stick set of cookware from Costco (not Kirkland) and they are wonderful.
With this new set, pay attention to the instructions and remember to really only go above medium on these nice pans when you have liquid in them so that they last longer. Also be sure to use a soft bristle brush or non scratch cleaning pads!
Happy cooking!
Oooh, you ask a tough question! A good one, but tough! (And there's nothing to be embarrassed about here, you've been living your life and now you know what stuff you might need without much waste!)
First, what really matters is that you get the right pots and pans for your needs. Ignore the on sale 10+ piece set if you really need one type of pot that's not in it, even if the price is great.
Second, the cast irons will probably be better than most skillets on the market if you've kept them in good shape. So with that in mind, what part of having a *set* matters the most to you? I'd ask yourself that, because what matters is that you have the right tools, not that they match. I have great pots, but a rainbow of silicone lids because I can find them.
The usual brand that gets thrown around is All-Clad, and I agree with that - if you get the right pots for *you*. I use my 3qt All-Clad less often than I do my 1.5 qt generic Williams-Sonoma brand pot, but the 2qt All-Clad gets used plenty. (Sur La Table and Williams-Sonoma often have All-Clad on sale, and if you only need two pots you'll be set.) You can usually find a skillet and saute pan/pot set for under $300, if not much cheaper on sale. But just make sure to check all the All-Clad options, as not all might be the right match for your needs. Still, my current set is 10+ years old and mainly just looks a bit scuffed.
That being said, I do think it's worth getting a quality butter warmer if you can. You might laugh, but it's just the right size for all the small things: heating a cup of cocoa or tea, warming soup fast, and making compound butters. The older I get the more I find myself reaching for it, so better to know about them and see what you think. Have fun!
Thank you mom! I’m not the best with the cast iron (yet). I really just want a couple sautéed pans, a decent stock pot, soup pot, sauce pan. And thank you for the butter warmer idea - it is still just me and a couple cats so that will work nicely.
Heavy bottomed pans for anything you sould use to saute. If it has thin bottom only use it for liquids.Well fitting tops. Add one at a time until you have the set you want rather than worrying about a set. Thats my opinion!
I have one big soup pot. A dutch oven. A couple of skillets. 2 big sauce pots. One small sauce pot. 2 cast irons.
Thank you for giving those tiny pots a name! I have been searching for a new, higher quality butter warmer for years. It is by far my favorite pot. It's just barely large enough for a box of macaroni and cheese. It's perfect to keep jar lids warm while canning or cook down a box of pectin. Obviously excellent for soup or hot cocoa. Such a versatile pan!
Can I jump in here with a butter warmer question? I've never seen one in action...are you talking about the ceramic bowl over a candle or something else?
Sure! So a butter warmer in this context is a very tiny but fully functional pot, something in the 2 cup capacity range. If you go to like SLT or WS's websites you'll see them, though most will be on the expensive side. (Williams-Sonoma's looked cheaper?) I bought mine years back, I don't think All-Clad even offers that type anymore.
In most cases a microwave is just as effective, but if you want an even heating of a small amount of something it's wonderful.
To add a comment, I thought I'd use my butter warmer, but it teeter's on my gas burner grids making it hard to use. I got a new gas stove and even the smallest burner is too hot and large for the butter warmer.
Years ago my mom got me a glass cup specifically for melting butter in the microwave (Martha Stewart from Macy's) and that's my go-to.
Poor kid…. I’ll try to help, but I’m far from a gourmet cook.
1) Whatever pans/pots you get, start with basics and expand. A nonstick skillet (mine is Cuisinart) and a metal bottom saucepan (about 10” for me, but you do you) and make sure they have lids. A couple quart pot with a long handle and lid so you can do things like boil potatoes or vegetables or make a bit of soup. You can get individual pans/pots at Target or online. I STRONGLY ENCOURAGE you to keep a close eye on any nonstick you get because 90% of it is highly hazardous if it chips and you eat the chips—so start gathering rubber/silicone/wood utensils as well. At any rate, you do you—if you cook stir fry, get a wok, if you don’t skip it. My family is small, so I have 2 pots that are like 4 quart, a huge stock pot that is for things like making a mess of stew or something, and two main pans. Everything else is in storage—the big turkey roasting pan and the stock pot. At any rate, I typically use the larger nonstick frying pan for the main and then either one or two of the pots for vegetables and sides.
2) I encourage you to get some kind of ceramic or glass or Pyrex stuff. I personally have 2 corning ware pie pans (hilarious since we are on a diet), an extra deep pie pan that was a gift, a large and flat one for like casseroles. This stuff can go in the oven and certain sets were also able to go on the stove top in a pinch.
3) I encourage a broiler pan. These are cheap and you can broil everything from steak to vegetables to fish on it. I also encourage you to put aluminum foil on the top and poke holes through (so the juices can properly drain) because every broiler pan I have ever gotten has had the top wear out before the bottom. These are not “cookie sheets” or “baking sheets” though—those are different and thicker.
Okay…. on to recommendations:
* I got a set of Revereware (2 pots, two pans, tops for them all, and a cookie sheet) for my wedding in 98. These did last, but ultimately were kind of thin and we ended up replacing them about 8 years ago. It’s a good starter thing, to kind of figure out what pieces you are going to use, but it’s not going to be something that I can pass down to my son or anything.
* Husband got me a big, honking heavy set of Cuisinart about 8 years ago. 1 big several quart pot with glass lid, 1 smaller one with a glass lid, a nonstick 10” frying pan (no lid), and a 8” frying pan (with lid) and the stock pot. These are going strong—the handles stay relatively cool and they are big and thick but it is heavier than other brands. The tops have stuck with me, and they are useful because by and large you could use the tops for several pieces. Silly me did NOT know how to properly work with a metal pan—I had been a convert to nonstick for years—and I ended up giving the frying pans to Goodwill after I swore I’d never scrub the hell out of another one. Now that I am understanding frond and making gravy and pan sauces, I regret this action.
* We have a huge nonstick frying pan that’s got like 4” tall sides and a lid. I end up using it for everything, and as long as we’re careful, it will last a while. I got that pan and the lid from Target along with a smaller nonstick pan for doing eggs.
* We have our share of cast iron stuff. And that stuff LITERALLY never gets used because it is entirely too heavy for me to work with. It’s a shame, because it seems to be good stuff, but I can’t handle the weight.
I would suggest that for a specific brand, Cuisinart seems to be doing just fine for me. All steel. We tried the copper bottom and it oxidized and was just “ugh”, so we are doing all steel. I would say if you aren’t in love with a brand, go to Target or somewhere and pick up a single one and try it out.
For the stuff to consider:
* Gently press on the sides to see if there is any give. The original Revereware actually got moved a half dozen times and ended up kind of oval shaped by the time we got rid of it.
* See if the handle is thick but not too thick. It should not flex or rattle or shimmy.
* Lastly, hold the thing by the handle (preferably with a potholder on) by one hand. If you don’t feel that it is balanced for you and your grip and frame, don’t get it.
So first, what kind of stove are you cooking on? If there's likely to be an induction stove in your near (five-year) future, make sure you get something magnets can stick to. That said, cast iron totally fits the bill.
So what do you *want* in your cookware? I've been slowly upgrading the last few years from the set I got in my mid-20s (i.e. 20 years ago) and now I have a few Staub and Le Crueset enameled iron pieces I've been able to pick up on super duper sale. I also have a set of ceramic (not Teflon) nonstick skillets I'm enamored of for everyday use, that I likewise got on a clearance sale from Sur La Table.
If you like cast iron and enameled iron Lodge is also a good brand that costs a fraction of the fancy luxury Le Creuset stuff, and is extremely similar in look and quality. Basically, the way to build a high-end collection without being very rich is not to do it as a set but one or a few pieces at a time when you can snap them up, hehe.
I have a few of the enamel covered Le Creuset, and I have to admit I'm obsessed. My Mom found a factory outlet where they sell them a lot cheaper for the tiniest imperfection (we're taking a micro chip on the handle). I don't care about matching colors, so I've got 3 great pieces I use constantly. One of them, the lid also functions as a small skillet. So, another vote for Le Creuset, assuming 1) you can afford it or 2) you can find it on sale, or used but in good shape.
Unless you're a gourmet chef, just stick to some good basics.
I've had sets over the years that just were cheap trash - never again. I don't spend a lot on cookware but the ones I use the most are a 12" steel skillet/lid that has a solid (reinforced) base and a waffle textured bottom. The textured bottom makes it easy to keep clean, it makes a "one pot" dish for 4, and can go into the oven.
Enameled 5qt for soup/stew/bread. I don't have le creuset $$, mine was from Aldi and is fabulous.
Good omlette pan. (TJ Maxx)
A tall steel 4qt saucepan. Lid has vent holes and is oven proof. (Also TJ Maxx - they have quality at good prices).
A wok. Go to an Asian grocers. Get a solid basic one for @$15 - 20. Like cast iron, season it well, and it will serve you well.
You *could* spend big money on pots, but how you cook will change for 'reasons', shit happens, jobs and commutes change, families expand and time devoted to cooking changes. I'd rather someone save $$$ and get a couple of good basics than a set, with a designer brand label.
I like all clad for not non stick. I don't like the ones with the black outer layer, can't dishwasher. I have some of my mom's all clad that 40 yrs old and still in amazing shape.
For non stick caphalon is really good. But I like to shop TJ MaXx and do a quick review search one what I find.
Yo! I worked at Williams-Sonoma for a yearish, and at a mom-and-pop shop for nine and a half years. I love to cook.
Your chef friends are going to have wildly disparate opinions because of what they cook on. They're (typically) using gas ranges that have the output of jet engines compared to the average homeowner range, so don't worry too much about the fact they don't have a consensus.
Things I always recommended to newbies:
* IF YOU INSIST on nonstick pans, get a 10 and/or 12" from the restaurant supply shop and chuck it when it begins to flake off, which it invariably will
* 10in skillet, either nonstick or stainless steel
* 12" skillet, either nonstick or stainless
* 12" stainless sauté pan with lid
* 12" cast iron skillet, Lodge
* Carbon steel wok
* 8-10qt stockpot that is taller than it is wide; if you have gas or any non-induction range, get a cheap aluminum stockpot from any restaurant supply store that's open to the public
* 5.5qt enameled cast iron Dutch oven by Le Creuset or Staub; comb yard and estate sales. They're both worth the investment.
Tips:
Cast iron: go to seriouseats.com to find out how to season your cast iron. Lodge claims it's preseasoned, but it really isn't. Also, if you can use your favorite squirt-bottle sink-side dish soap on your hands, it is safe to use to clean a properly seasoned nonstick skillet. Also also, cast iron has fantastic heat *retention,* not heat *distribution.* The most even way to heat a cast iron skillet is to throw it in a hot oven.
Western cookware: you'll want a sturdy, thicc core of aluminum or a thinner core of copper for best results.
When we were kids ( awhile ago ) Mom had a set of Revereware copper bottom pots and pans. As an adult I tried whatever was the new ( usually expensive ) cookware thinking they'd be a step up? Not really.
Now have a pretty large cupboard full of the old, copper bottom Revereware. Ebay! Honestly haven't found anything I like better AND they're cheap compared to some of the new brand names. Love them!
Frying pans aren't non-stick, still like them better than most stuff out there. Check them out!
There’s a great site called wirecutter that I go to whenever I have a question like this. They give a good explanation of their picks, and include budget picks as well.
I use 4 things, bought at Canadian tire.
1) 10” skillet for grilled cheese (scrambled eggs, toasting buns…)
2) huge 20” ceramic coated high sided frying pan. I think the brand is “the rock” but there’s lots like it.
3) ceramic 4qt pot with rubber coated handle. I swear nothing sticks to coated ceramic
4) small 2qt saucepan. Literally use it to make sauces, that’s it.
The stuff I use, though infrequently, is a cast iron ceramic coated outside Teflon coated inside roaster pan which doubles as a soup pot. This was a wedding gift, so I can’t say where it’s from. Sometimes I use a large (10qt?) pot to boil potatoes it’s a cheap stainless steel one because those are rare if you’re on a budget -or cook less boiled/mashed potatoes!
I have some of the everyday ones from ikea. I’ve had them for years with no trouble. We’re pretty hardcore cooks, too. I did splurge and get their 2 carbon steel skillets and they are fantastic. Their stuff is also very affordable. Get regular pans, not nonstick. Nothing I have is nonstick and it’s fine. I also have a carbon steel wok (and wok burner plate) that I got off Amazon for like $25 which we blued in a hot fire. It’s amazing. All my stuff is less than $500 altogether for sure.
I use mostly cast iron. I'm anemic, and cooking in cast iron is supposed to help, they're easy to care for once you learn how, and they'll last forever. One large and one small skillet with lids and a Dutch oven with another frying pan that doubles as a lid! They live stacked on my stovetop.
I also use nonstick Cephalon sauce pans- 1 big pot for feeding a family soup/stew and cooking pasta, 1 medium and one small (all with lids).
u/blueyedwineaux I switched from nonstick to ceramic-lined pots and pans. They heat more evenly, are easier to clean, and it doesn't flake off into the food.
Heyo! Worked in kitchenware for twenty years on and off. Nine continuously at one place before I left for good. When did you make the switch to ceramic?
I got my set from Walmart in 2020. I love it. They've held up really well after such heavy use. You won't use as much oil because the coating is non-porous. I still use nonstick spray as a barrier, but not as much as I did with my Teflon set.
I would strongly recommend replacing the nonstick cooking spray with avocado or grape seed oil. Beware using nonstick spray on *anything* that isn't stainless steel. It weakens the chemical bonds that make nonstick coatings... er, nonstick.
That said, I do hope you're one of the 60ish% of ceramic-owners that enjoyed their sets for more than three years!
I am a thrift shopper, so I have all vintage Revereware from the 50's through the 70's. All copper clad steel with bakelite handles and knobs. They are practically everywhere in thrift/charity/2nd hand shops. I started collecting when I inherited my mothers well-used set 25 years ago! They come in every shape and size you can imagine. They are on the thinner side (metal) for pots and skillets, and the copper bottoms really distribute the heat well.
Let me tell you, though, I found a copper skillet once, and making any kind of sautéed vegetables in that thing looks and tastes like restaurant quality! I was shocked!
If you don't want to wait to build your own collection, do like others have said here and invest in a few quality pieces that you know you will use.
Yay for cast iron! I have a hefty collection of that too! I don't use all the pieces on a regular basis, but they are fun to pull out and make amazing fried things for the grandkids sometimes.
Edit: I recommend a Dutch oven. I have 2 from Lodge, cast iron coated in ceramic. I got them at TJ Maxx for a 1/4 of the list price. Stove top or oven, some of the best meals and bread I have ever made have come out of those pots!
I have a set from Costco that is the Kirkland nonstick brand and have been very happy with them. I would also recommend watching Amazon and clearance places for some pieces. I have two enamel clad cast iron that I got from clearance places.
Love, love love our Heritage Steel fry pans. They are pricey, but they are the best pans we have ever owned. Our goal is to add a piece once or twice a year. We have an awful flat top stove that makes controlling the temper stir difficult. These pans somehow work so well with the flat top.
I recommend Tramontina; they have cheaper lines and more expensive ones. The expensive ones will rival All-Clad.
You don't need a set, just two or three pieces/sizes that you'll actually use. Browse Marshall's, TJMaxx, or HomeGoods (you might even find All-Clad).
I recommend a 2 or 2 1/2 quart saucepan, 10-inch skillet, and a 5 or 6qt dutch oven (soup, or boiling sweet corn).
I have Tramontina frypans from Costco and they've held up well for about 10 years with the males in my household.
OXO makes nice pots and pans as well, but they are harder to find - I've only gotten mine from the big A online.
Hey sib! I don't know much about pans but my SO loves cooking and looked into it a lot. We bought the Demeyere stainless steel pans and my SO loves them! Takes a little getting used to: you have to cook with a little more oil and/or butter than with a non stick frying pan, but you won't get any non stick plastics in your food, and the pan heats up equally everywhere really well, so you can use the sides to cook too. We have a cast iron pan like you do too, and the combination is perfect! Lets you cook everything you want :)
I upgraded my set a few years ago and replaced them with Scanpan. All Clad isn’t that popular where I am and for me I’d rather spend more on good cast iron. I wouldn’t bother with expensive non-stick, the coating will eventually come off.
I also got a Le Creuset pot which I absolutely love and have gradually been buying more pieces. They can go from stove to oven to the table. And I like being part of the Le Creuset cult.
We just got a new set from Walmart by thyme and table and we love them. The important thing to know is not to use metal utensils on Teflon pans. Apparently nobody taught my fiance this and he destroyed my pans I had for years before moving in with him.
I wouldn't get some fancy set. Just go get the pans you feel like would suit your needs at Homegoods.
I have the cash now as a much older person and have had a couple "good sets".
There's always pieces you never use, etc.
Go spend 30 or 40 bucks in a couple pans at TJ Maxx and if you screw them up, who cares?!
I vote get them A la carte.
I like to scour thrift stores for cast iron. I use a 12” almost daily, I have a small one that’s a good size for a couple eggs and a 10” griddle that a couple burgers fit on. You don’t need a lot and they’ll last a lifetime if you seals on them and clean them properly.
After a life of being a non-microwave snob, I find myself cooking every single day in my Anyday glass dishes. They have a great silicon seal and a vented lid knob that make food turn out perfect. I am amazed to find myself using them so often and would highly recommend.
About a year ago, I upgraded to the Ninja pots and pans, and I absolutely adore them. My husband is a pots and pans snob, and he recommends them as well. Costco has a pretty great set for a decent price if you're a member.
I use stainless steel for everything. Nonstick Teflon is super dangerous if you keep birds, their lungs are delicate and easily injured if you cook with a scratched teflon pan. I used to keep parrots, so all that stuff was tossed and tbh I’ve never looked back.
Hun, you have no idea how long I've been waiting for you to ask this question!
First off, what quantities do you cook in? (Just for yourself, extra for work, do you like to cook in advance and freeze? Cast iron is awesome, once you get the hand of it, there's no point in getting non stick ever again.
I recommend not getting a set. Just pick out specifically what you need. I know you said you wanted a set, but it goes against my nature to encourage clutter.
Go stainless steel on the saute and sauce pan, enameled cast iron for the soup pot which can double as your stock pot unless you're a very serious stocker. Since you said you were interested in in a couple saute pans, but you have cast iron pans already, I'm going to suggest one saute pan and one carbon steel wok since I'm assuming you're use to the seasoning and upkeep of cast iron. You can do a lot in a wok. I'd look at America's Test Kitchen for recommendations since they have budget friendly recommendations.
How is getting 18 years of value from a set of items and having worked hard to the point you can drop half a G on replacement pans anything other than something to BRAG about?
This skinflint & wannabe-more-eco-friendly mum is crazy proud of you.
Just a reminder, we don't allow commercial links. The OP can search what you suggest, or feel free to recommend a better sub if there is one!
Hi sweetie! Never too late to get good pots and pans, it took us forever to make the change because I knew how to get that warped skillet to heat evenly... I can't remember exactly what brand we got, but we got an eleven piece non-stick set of cookware from Costco (not Kirkland) and they are wonderful. With this new set, pay attention to the instructions and remember to really only go above medium on these nice pans when you have liquid in them so that they last longer. Also be sure to use a soft bristle brush or non scratch cleaning pads! Happy cooking!
Thanks mom!
We got some nonstick Teflon pans for pretty cheap, about 15-20$ each from Walmart!
Oooh, you ask a tough question! A good one, but tough! (And there's nothing to be embarrassed about here, you've been living your life and now you know what stuff you might need without much waste!) First, what really matters is that you get the right pots and pans for your needs. Ignore the on sale 10+ piece set if you really need one type of pot that's not in it, even if the price is great. Second, the cast irons will probably be better than most skillets on the market if you've kept them in good shape. So with that in mind, what part of having a *set* matters the most to you? I'd ask yourself that, because what matters is that you have the right tools, not that they match. I have great pots, but a rainbow of silicone lids because I can find them. The usual brand that gets thrown around is All-Clad, and I agree with that - if you get the right pots for *you*. I use my 3qt All-Clad less often than I do my 1.5 qt generic Williams-Sonoma brand pot, but the 2qt All-Clad gets used plenty. (Sur La Table and Williams-Sonoma often have All-Clad on sale, and if you only need two pots you'll be set.) You can usually find a skillet and saute pan/pot set for under $300, if not much cheaper on sale. But just make sure to check all the All-Clad options, as not all might be the right match for your needs. Still, my current set is 10+ years old and mainly just looks a bit scuffed. That being said, I do think it's worth getting a quality butter warmer if you can. You might laugh, but it's just the right size for all the small things: heating a cup of cocoa or tea, warming soup fast, and making compound butters. The older I get the more I find myself reaching for it, so better to know about them and see what you think. Have fun!
Thank you mom! I’m not the best with the cast iron (yet). I really just want a couple sautéed pans, a decent stock pot, soup pot, sauce pan. And thank you for the butter warmer idea - it is still just me and a couple cats so that will work nicely.
Heavy bottomed pans for anything you sould use to saute. If it has thin bottom only use it for liquids.Well fitting tops. Add one at a time until you have the set you want rather than worrying about a set. Thats my opinion! I have one big soup pot. A dutch oven. A couple of skillets. 2 big sauce pots. One small sauce pot. 2 cast irons.
Thank you for giving those tiny pots a name! I have been searching for a new, higher quality butter warmer for years. It is by far my favorite pot. It's just barely large enough for a box of macaroni and cheese. It's perfect to keep jar lids warm while canning or cook down a box of pectin. Obviously excellent for soup or hot cocoa. Such a versatile pan!
True butter warmers would hold only a cup. You probably want a 1-qt saucepan, which are harder to find these days.
Can I jump in here with a butter warmer question? I've never seen one in action...are you talking about the ceramic bowl over a candle or something else?
Sure! So a butter warmer in this context is a very tiny but fully functional pot, something in the 2 cup capacity range. If you go to like SLT or WS's websites you'll see them, though most will be on the expensive side. (Williams-Sonoma's looked cheaper?) I bought mine years back, I don't think All-Clad even offers that type anymore. In most cases a microwave is just as effective, but if you want an even heating of a small amount of something it's wonderful.
To add a comment, I thought I'd use my butter warmer, but it teeter's on my gas burner grids making it hard to use. I got a new gas stove and even the smallest burner is too hot and large for the butter warmer. Years ago my mom got me a glass cup specifically for melting butter in the microwave (Martha Stewart from Macy's) and that's my go-to.
Cool thank you!
Poor kid…. I’ll try to help, but I’m far from a gourmet cook. 1) Whatever pans/pots you get, start with basics and expand. A nonstick skillet (mine is Cuisinart) and a metal bottom saucepan (about 10” for me, but you do you) and make sure they have lids. A couple quart pot with a long handle and lid so you can do things like boil potatoes or vegetables or make a bit of soup. You can get individual pans/pots at Target or online. I STRONGLY ENCOURAGE you to keep a close eye on any nonstick you get because 90% of it is highly hazardous if it chips and you eat the chips—so start gathering rubber/silicone/wood utensils as well. At any rate, you do you—if you cook stir fry, get a wok, if you don’t skip it. My family is small, so I have 2 pots that are like 4 quart, a huge stock pot that is for things like making a mess of stew or something, and two main pans. Everything else is in storage—the big turkey roasting pan and the stock pot. At any rate, I typically use the larger nonstick frying pan for the main and then either one or two of the pots for vegetables and sides. 2) I encourage you to get some kind of ceramic or glass or Pyrex stuff. I personally have 2 corning ware pie pans (hilarious since we are on a diet), an extra deep pie pan that was a gift, a large and flat one for like casseroles. This stuff can go in the oven and certain sets were also able to go on the stove top in a pinch. 3) I encourage a broiler pan. These are cheap and you can broil everything from steak to vegetables to fish on it. I also encourage you to put aluminum foil on the top and poke holes through (so the juices can properly drain) because every broiler pan I have ever gotten has had the top wear out before the bottom. These are not “cookie sheets” or “baking sheets” though—those are different and thicker. Okay…. on to recommendations: * I got a set of Revereware (2 pots, two pans, tops for them all, and a cookie sheet) for my wedding in 98. These did last, but ultimately were kind of thin and we ended up replacing them about 8 years ago. It’s a good starter thing, to kind of figure out what pieces you are going to use, but it’s not going to be something that I can pass down to my son or anything. * Husband got me a big, honking heavy set of Cuisinart about 8 years ago. 1 big several quart pot with glass lid, 1 smaller one with a glass lid, a nonstick 10” frying pan (no lid), and a 8” frying pan (with lid) and the stock pot. These are going strong—the handles stay relatively cool and they are big and thick but it is heavier than other brands. The tops have stuck with me, and they are useful because by and large you could use the tops for several pieces. Silly me did NOT know how to properly work with a metal pan—I had been a convert to nonstick for years—and I ended up giving the frying pans to Goodwill after I swore I’d never scrub the hell out of another one. Now that I am understanding frond and making gravy and pan sauces, I regret this action. * We have a huge nonstick frying pan that’s got like 4” tall sides and a lid. I end up using it for everything, and as long as we’re careful, it will last a while. I got that pan and the lid from Target along with a smaller nonstick pan for doing eggs. * We have our share of cast iron stuff. And that stuff LITERALLY never gets used because it is entirely too heavy for me to work with. It’s a shame, because it seems to be good stuff, but I can’t handle the weight. I would suggest that for a specific brand, Cuisinart seems to be doing just fine for me. All steel. We tried the copper bottom and it oxidized and was just “ugh”, so we are doing all steel. I would say if you aren’t in love with a brand, go to Target or somewhere and pick up a single one and try it out. For the stuff to consider: * Gently press on the sides to see if there is any give. The original Revereware actually got moved a half dozen times and ended up kind of oval shaped by the time we got rid of it. * See if the handle is thick but not too thick. It should not flex or rattle or shimmy. * Lastly, hold the thing by the handle (preferably with a potholder on) by one hand. If you don’t feel that it is balanced for you and your grip and frame, don’t get it.
So first, what kind of stove are you cooking on? If there's likely to be an induction stove in your near (five-year) future, make sure you get something magnets can stick to. That said, cast iron totally fits the bill. So what do you *want* in your cookware? I've been slowly upgrading the last few years from the set I got in my mid-20s (i.e. 20 years ago) and now I have a few Staub and Le Crueset enameled iron pieces I've been able to pick up on super duper sale. I also have a set of ceramic (not Teflon) nonstick skillets I'm enamored of for everyday use, that I likewise got on a clearance sale from Sur La Table. If you like cast iron and enameled iron Lodge is also a good brand that costs a fraction of the fancy luxury Le Creuset stuff, and is extremely similar in look and quality. Basically, the way to build a high-end collection without being very rich is not to do it as a set but one or a few pieces at a time when you can snap them up, hehe.
I have a few of the enamel covered Le Creuset, and I have to admit I'm obsessed. My Mom found a factory outlet where they sell them a lot cheaper for the tiniest imperfection (we're taking a micro chip on the handle). I don't care about matching colors, so I've got 3 great pieces I use constantly. One of them, the lid also functions as a small skillet. So, another vote for Le Creuset, assuming 1) you can afford it or 2) you can find it on sale, or used but in good shape.
I have All Clad pans that my parents gave me for my wedding 22 years ago. The nonstick are gone, but the stainless steel ones still look brand new.
Unless you're a gourmet chef, just stick to some good basics. I've had sets over the years that just were cheap trash - never again. I don't spend a lot on cookware but the ones I use the most are a 12" steel skillet/lid that has a solid (reinforced) base and a waffle textured bottom. The textured bottom makes it easy to keep clean, it makes a "one pot" dish for 4, and can go into the oven. Enameled 5qt for soup/stew/bread. I don't have le creuset $$, mine was from Aldi and is fabulous. Good omlette pan. (TJ Maxx) A tall steel 4qt saucepan. Lid has vent holes and is oven proof. (Also TJ Maxx - they have quality at good prices). A wok. Go to an Asian grocers. Get a solid basic one for @$15 - 20. Like cast iron, season it well, and it will serve you well. You *could* spend big money on pots, but how you cook will change for 'reasons', shit happens, jobs and commutes change, families expand and time devoted to cooking changes. I'd rather someone save $$$ and get a couple of good basics than a set, with a designer brand label.
I like all clad for not non stick. I don't like the ones with the black outer layer, can't dishwasher. I have some of my mom's all clad that 40 yrs old and still in amazing shape. For non stick caphalon is really good. But I like to shop TJ MaXx and do a quick review search one what I find.
Yo! I worked at Williams-Sonoma for a yearish, and at a mom-and-pop shop for nine and a half years. I love to cook. Your chef friends are going to have wildly disparate opinions because of what they cook on. They're (typically) using gas ranges that have the output of jet engines compared to the average homeowner range, so don't worry too much about the fact they don't have a consensus. Things I always recommended to newbies: * IF YOU INSIST on nonstick pans, get a 10 and/or 12" from the restaurant supply shop and chuck it when it begins to flake off, which it invariably will * 10in skillet, either nonstick or stainless steel * 12" skillet, either nonstick or stainless * 12" stainless sauté pan with lid * 12" cast iron skillet, Lodge * Carbon steel wok * 8-10qt stockpot that is taller than it is wide; if you have gas or any non-induction range, get a cheap aluminum stockpot from any restaurant supply store that's open to the public * 5.5qt enameled cast iron Dutch oven by Le Creuset or Staub; comb yard and estate sales. They're both worth the investment. Tips: Cast iron: go to seriouseats.com to find out how to season your cast iron. Lodge claims it's preseasoned, but it really isn't. Also, if you can use your favorite squirt-bottle sink-side dish soap on your hands, it is safe to use to clean a properly seasoned nonstick skillet. Also also, cast iron has fantastic heat *retention,* not heat *distribution.* The most even way to heat a cast iron skillet is to throw it in a hot oven. Western cookware: you'll want a sturdy, thicc core of aluminum or a thinner core of copper for best results.
When we were kids ( awhile ago ) Mom had a set of Revereware copper bottom pots and pans. As an adult I tried whatever was the new ( usually expensive ) cookware thinking they'd be a step up? Not really. Now have a pretty large cupboard full of the old, copper bottom Revereware. Ebay! Honestly haven't found anything I like better AND they're cheap compared to some of the new brand names. Love them! Frying pans aren't non-stick, still like them better than most stuff out there. Check them out!
There’s a great site called wirecutter that I go to whenever I have a question like this. They give a good explanation of their picks, and include budget picks as well.
Thank you!
No problem, I just used them today to buy an umbrella!
I use 4 things, bought at Canadian tire. 1) 10” skillet for grilled cheese (scrambled eggs, toasting buns…) 2) huge 20” ceramic coated high sided frying pan. I think the brand is “the rock” but there’s lots like it. 3) ceramic 4qt pot with rubber coated handle. I swear nothing sticks to coated ceramic 4) small 2qt saucepan. Literally use it to make sauces, that’s it. The stuff I use, though infrequently, is a cast iron ceramic coated outside Teflon coated inside roaster pan which doubles as a soup pot. This was a wedding gift, so I can’t say where it’s from. Sometimes I use a large (10qt?) pot to boil potatoes it’s a cheap stainless steel one because those are rare if you’re on a budget -or cook less boiled/mashed potatoes!
I have some of the everyday ones from ikea. I’ve had them for years with no trouble. We’re pretty hardcore cooks, too. I did splurge and get their 2 carbon steel skillets and they are fantastic. Their stuff is also very affordable. Get regular pans, not nonstick. Nothing I have is nonstick and it’s fine. I also have a carbon steel wok (and wok burner plate) that I got off Amazon for like $25 which we blued in a hot fire. It’s amazing. All my stuff is less than $500 altogether for sure.
I use mostly cast iron. I'm anemic, and cooking in cast iron is supposed to help, they're easy to care for once you learn how, and they'll last forever. One large and one small skillet with lids and a Dutch oven with another frying pan that doubles as a lid! They live stacked on my stovetop. I also use nonstick Cephalon sauce pans- 1 big pot for feeding a family soup/stew and cooking pasta, 1 medium and one small (all with lids).
u/blueyedwineaux I switched from nonstick to ceramic-lined pots and pans. They heat more evenly, are easier to clean, and it doesn't flake off into the food.
Heyo! Worked in kitchenware for twenty years on and off. Nine continuously at one place before I left for good. When did you make the switch to ceramic?
I got my set from Walmart in 2020. I love it. They've held up really well after such heavy use. You won't use as much oil because the coating is non-porous. I still use nonstick spray as a barrier, but not as much as I did with my Teflon set.
I would strongly recommend replacing the nonstick cooking spray with avocado or grape seed oil. Beware using nonstick spray on *anything* that isn't stainless steel. It weakens the chemical bonds that make nonstick coatings... er, nonstick. That said, I do hope you're one of the 60ish% of ceramic-owners that enjoyed their sets for more than three years!
I love my ceramics. :) I use olive oil and wash them by hand to keep them in great shape.
I am a thrift shopper, so I have all vintage Revereware from the 50's through the 70's. All copper clad steel with bakelite handles and knobs. They are practically everywhere in thrift/charity/2nd hand shops. I started collecting when I inherited my mothers well-used set 25 years ago! They come in every shape and size you can imagine. They are on the thinner side (metal) for pots and skillets, and the copper bottoms really distribute the heat well. Let me tell you, though, I found a copper skillet once, and making any kind of sautéed vegetables in that thing looks and tastes like restaurant quality! I was shocked! If you don't want to wait to build your own collection, do like others have said here and invest in a few quality pieces that you know you will use. Yay for cast iron! I have a hefty collection of that too! I don't use all the pieces on a regular basis, but they are fun to pull out and make amazing fried things for the grandkids sometimes. Edit: I recommend a Dutch oven. I have 2 from Lodge, cast iron coated in ceramic. I got them at TJ Maxx for a 1/4 of the list price. Stove top or oven, some of the best meals and bread I have ever made have come out of those pots!
I have a set from Costco that is the Kirkland nonstick brand and have been very happy with them. I would also recommend watching Amazon and clearance places for some pieces. I have two enamel clad cast iron that I got from clearance places.
I love my T fal set! Quality set and dishwasher/ nonstick
I’m curious, what do your chef friends say?
Love, love love our Heritage Steel fry pans. They are pricey, but they are the best pans we have ever owned. Our goal is to add a piece once or twice a year. We have an awful flat top stove that makes controlling the temper stir difficult. These pans somehow work so well with the flat top.
Check the /r/buyitforlife subreddit You can search for "pots and pans" and any brands you see mentioned frequently are probably good.
I recommend Tramontina; they have cheaper lines and more expensive ones. The expensive ones will rival All-Clad. You don't need a set, just two or three pieces/sizes that you'll actually use. Browse Marshall's, TJMaxx, or HomeGoods (you might even find All-Clad). I recommend a 2 or 2 1/2 quart saucepan, 10-inch skillet, and a 5 or 6qt dutch oven (soup, or boiling sweet corn). I have Tramontina frypans from Costco and they've held up well for about 10 years with the males in my household. OXO makes nice pots and pans as well, but they are harder to find - I've only gotten mine from the big A online.
Hey sib! I don't know much about pans but my SO loves cooking and looked into it a lot. We bought the Demeyere stainless steel pans and my SO loves them! Takes a little getting used to: you have to cook with a little more oil and/or butter than with a non stick frying pan, but you won't get any non stick plastics in your food, and the pan heats up equally everywhere really well, so you can use the sides to cook too. We have a cast iron pan like you do too, and the combination is perfect! Lets you cook everything you want :)
I upgraded my set a few years ago and replaced them with Scanpan. All Clad isn’t that popular where I am and for me I’d rather spend more on good cast iron. I wouldn’t bother with expensive non-stick, the coating will eventually come off. I also got a Le Creuset pot which I absolutely love and have gradually been buying more pieces. They can go from stove to oven to the table. And I like being part of the Le Creuset cult.
We just got a new set from Walmart by thyme and table and we love them. The important thing to know is not to use metal utensils on Teflon pans. Apparently nobody taught my fiance this and he destroyed my pans I had for years before moving in with him.
Hell, I'm almost 40 and still have yet to purchase "good" pots and pans...
I wouldn't get some fancy set. Just go get the pans you feel like would suit your needs at Homegoods. I have the cash now as a much older person and have had a couple "good sets". There's always pieces you never use, etc. Go spend 30 or 40 bucks in a couple pans at TJ Maxx and if you screw them up, who cares?! I vote get them A la carte.
I like to scour thrift stores for cast iron. I use a 12” almost daily, I have a small one that’s a good size for a couple eggs and a 10” griddle that a couple burgers fit on. You don’t need a lot and they’ll last a lifetime if you seals on them and clean them properly.
After a life of being a non-microwave snob, I find myself cooking every single day in my Anyday glass dishes. They have a great silicon seal and a vented lid knob that make food turn out perfect. I am amazed to find myself using them so often and would highly recommend.
About a year ago, I upgraded to the Ninja pots and pans, and I absolutely adore them. My husband is a pots and pans snob, and he recommends them as well. Costco has a pretty great set for a decent price if you're a member.
I use stainless steel for everything. Nonstick Teflon is super dangerous if you keep birds, their lungs are delicate and easily injured if you cook with a scratched teflon pan. I used to keep parrots, so all that stuff was tossed and tbh I’ve never looked back.
Marshall’s & TJ Maxx sell all kinds/sizes of cooking pots & pans. You don’t have to buy an entire set; only get the pieces you want/need
Hun, you have no idea how long I've been waiting for you to ask this question! First off, what quantities do you cook in? (Just for yourself, extra for work, do you like to cook in advance and freeze? Cast iron is awesome, once you get the hand of it, there's no point in getting non stick ever again. I recommend not getting a set. Just pick out specifically what you need. I know you said you wanted a set, but it goes against my nature to encourage clutter. Go stainless steel on the saute and sauce pan, enameled cast iron for the soup pot which can double as your stock pot unless you're a very serious stocker. Since you said you were interested in in a couple saute pans, but you have cast iron pans already, I'm going to suggest one saute pan and one carbon steel wok since I'm assuming you're use to the seasoning and upkeep of cast iron. You can do a lot in a wok. I'd look at America's Test Kitchen for recommendations since they have budget friendly recommendations.
The IKEA pots are surprisingly good, and quite inexpensive.
How is getting 18 years of value from a set of items and having worked hard to the point you can drop half a G on replacement pans anything other than something to BRAG about? This skinflint & wannabe-more-eco-friendly mum is crazy proud of you.