Still Trying to Decide on cookware...need Help!

All-Clad LTD... we got the set as a wedding gift and it's amazing! Many of the pots come with glass lids, especially "by the piece".

I see there are a lot of ladies on here who love thier cookware! I have had many types of cookware, from calphalon to tri-ply stainless to (my personal favorite) Cast Iron. At least one person on here has said it really does have a LOT to do with how you cook. Anything that is not non-stick needs to be used with oils, and if you are having trouble with sticking, you may need to lower the heat. I can't really give you an opinion on either stainless or hard anodized, because I like them both! I just like them for different things.
http://www.americastestkitchen.com/equipment-reviews/deta...
you might find that link helpful.

All-Clad is AWESOME and I'm pretty sure they have a set with glass lids. Just learn to use olive oil and PAM and you'll be fine with non-stick! Control your heat -don't cook everything on super-high heat. Go for the All-Clad -you'll be happy!

The only stuff that I have that has held up well is the All Clad...worth the investment for sure.

I'm cutting and pasting part of my previous response.

Often it isn't necessarily the cookware but the cook. People often think they need to jack up the heat and cook at high temperature - BIG mistake - and wind up ruining food and pans all the time. Cooking fast shouldn't be your goal; cooking correctly should be. With non-stick, you can escape that for a little while but with professional pans, you NEED to know HOW to cook in order not to ruin them:

"There are a few things to consider, however, with whatever material you choose. With All-Clad (stainless steel) it is important that you do the following:

-Do most of your cooking on medium heat. Most people get impatient and turn the heat all the way up to high which burns the food on to the pan and is a pain in the butt to clean. They also wonder why the outside is singed and the inside is raw...hello, no-brainer there!

-Let the pan heat up first before adding food.

-Once you put food in the pan, leave it alone until it is ready to be flipped. Don't poke, prod, lift the edge to look at it, etc. Unless you're stir frying at high heat (in which case you'd use a wok and the food should be moving a lot), the food will release when it is ready to be flipped. Flip/slide/poke/prod any earlier and it will stick to the pan.

-Take good care of your pans. Never put them in the dishwasher! Hand-wash them using warm soapy water and if there is stuck on food or stains, use something like Bar Keeper's Friend to remove it."

For some things I go anodized (fried eggs, stir fry) or others stainless (soups, sauce etc.) so I have all varieties and not from one particular brand.

The important this is that the the heat evenly. In general the "better" cookware heats more evenly. When I need a new pan or pot I typically check review to see how evenly they heat.

As far as difference in cooking - trial and error - if it is a sitcky food like a rice based dish or something that you are browning in the pan a stainless will require more attention and have slightly harder clean-up. If you are making a pan gravy after browning meat in the pan thrm you actually want stainless because adding and the liquid will get the good bits off the pan.

Not sure this helps, but if you have any questions about specific foods let me know and I will try to help.

I have gotten 2 sets of the Chef Todd English cookware from HSN over the past 2 years, it is amazing and I highly reccomend it. It is hard anodized, with glass lids. They are the easiest to clean, and heat up so fast not to meantion they cook faster than anything else we have ever had.

Kasey,

So long as you get good heavy stainless steel or anodized aluminum you will be fine cooking on it. Buy individual pieces if you are really unsure. I have some Calphalon pieces, one being a fry pan. I love cooking on it and I never have to worry about being too h*** o* it if I am frying things like chicken or cooking bacon. I also have non-stick pans, I use them for more delicate things like eggs, pancakes, french toast, grill cheese.... I have non stick pots as well as SS pots. Most of my pieces I purchased separately (open stock) based on what I would be using them for. The only thing I purchased in a set were my pots. Frying pans, saute pans, should be bought with your type of cooking in mind. A really good set of pots and pans is an investment. It seems like you are really unsure of the pans that are not non-stick, so buy a good sized fry pan/ saute pan and try it out...you might just be surprized with how much you like cooking on it. Oh and glass lids are nice, but once things get heated up in the pot and steam develops..you can't see anything inside anyway. :)

I have Cuisinart hard-anodized with clear lids. They are FANTASTIC!!! They were a Christmas gift from my mother last year & every single time I cook dinner I am a happy Mama!

Don't choose stainless. I think they are very difficult to work with. If you spend a lot of money on stainless, maybe they are better but when I say more money probably like in the over $1000 range. If you want to try stainless before you buy go to a Williams Sonoma store and they will let you.
A year ago I bought the Anolon Advanced Bronze Cookware from Macy's and it's amazing. Bronze is just the color but it's non-stick cookware. I just looked up the name/brand on their website and it's on sale. There are a bunch of bonus items. All of these pots & pans w/ their lids can go in the oven.
I did try another brand before I bought the Anolon that I bought from Home Goods and I took them back. I think they were some sort of new finish versus the traditional teflon and they scratched right away.
Mine have to be washed by hand but nothing sticks to them so it's no problem to wash them after we eat and they've cooled down.

we have amerware and love them. they are expensive but we got a super deal on them at our state fair a few years ago. They a 25 yr warranty and are non stick google them and watch the demo on the website you can really make grill cheese that way.

Your needs for cookware are going to depend on the type of cooking you are doing. You need one good non-stick saute' pan - 8:or 10" diameter for doing eggs, grilled cheese, etc. Those foods do NOT do well in stainless.

Your stainless needs to be a tri-ply cookware - which means that the aluminum that is sandwiched between the layers of stainless come all the way up the sides for even cooking - you can get this cookware from Pampered Chef or all-clad. Pampered Chef has stainless with the glass lid and a lifetime warranty. Plus, if you host a show you can earn from 1-4 items or cookware sets at 1/2 price.

Yes, I am a Pampered Chef consultant and really believe in our cookware. The stainless can go in the dishwasher, under the broiler and in the oven up to 500°. The non-stick is the best hard anodized out there and has titanium in the cookware which is 30% more durable than anything on the market.

Email me with more questions: ____@____.com

M.

All clad is definitely great, but you don't have to have all all clad. We have one non-stick skillet. I would check out America's Test Kitchen. They have some recommendations of what to have in your kitchen. You don't have to buy the "sets", but can buy pans as you can afford them.

I got the Wolfgang Puck set http://www.amazon.com/Wolfgang-Puck-Piece-Cookware-Set/dp...

It is very heavy and well made.

If, however, I was looking for a set to last me decades, I would go with le creuset or mauviel.

The smart thing to do is build a set slowly and realize items do not need to match.
I would get this first (fry pan):http://www.williams-sonoma.com/products/le-creuset-12-inc...
and this dutch oven: http://www.williams-sonoma.com/products/le-creuset-signat...

I prefer Circulon cookware, its non stick but its really good ive had it for years and its amazing. I dont spray it with anything, dont need to. My moms hers for a loooong time and it still looks and cooks like new.

Hi Kasey- I recently purchased "P. Deen" cookware at Kohl's they always have great sales and I love, love, love them!

I have the Pampered Chef cookware! I have to say I absolutely LOVE IT!! It is expensive, but from the sounds of it, you are looking to spend a little bit of money. I got one set of Stainless Steel, and the opposite set of the hard-anodized. I love them both, and it was nice that they sell them in seperate sets so that you can split it up like I did if you wish. I got mine by hosting a party, and then I earned 1/2 price items. They have specials for hostesses that you can get the whole set of one style for 1/2 price if you only earn one 1/2 price item, but I had earned 2 1/2 price items and wanted some of each so that is why I did it that way. They do have glass lids like you are wanting, and they can be used in the oven as well. Maybe you should look for a Pampered Chef consultant in your area. I bet he/she would be willing to give you a demonstration even if you don't want to have a party...... Good Luck!!

All-clad is wonderful, you should't use it on high heat. I hate calphalon. Paula Deans looks cheapy like it won't last. My scan-pan has a glass lid. I've had it for almost 11 years. You can not put it in the dishwasher. With stainless steel, you have to use more oil/butter. I think that non-stick is easier to use and healthier. I hope that helps.

I love my Calphalon stainless steel, and they have glass lids.