What Kind of Cookware Is the Best?

I have the pampered chef pots and pans. They probably aren't the exact ones you are looking at because I got mine about 5-6 years ago. But I have loved them. They are still in great condition. My advice, if you buy them, is to not use metal utensils in them. Use plastic or wood or those rubber coated utensils. That will protect the nonstick finish on the bottom. They are a great choice and investment!

Pampered chef has a stainless steel set. It's more expensive than the regular teflon coated set, but still really nice.

I think Scanpan is the best. I have had mine for years. My daughter loves it too. Easy to clean and great performance.
Good luck!

Teresa

I have a mix of All Clad and Professional Calphalon. I also have a mix of non-stick and stainless. I have non-stick for my omelet pans and a 5 quart saute pan and a medium sauce pan. I have the stainless for a 12 in. pan and some of my sauce pans.

I like the mix because non-stick can be great for certain things but stainless is great for others.

Go to a Marshalls home store. Frequently they have the big name pans for a lot cheaper. I don't recommend buying a set. I think it's better to piece your set for the type of cooking you do.

You get what you pay for with pans. Think about how much you use them and then you will realize good pans (and knives) are worth the money because the last forever!

T. C.
Spa Girlfriend Parties
www.spaescapescottsdale.com

Stainless steel is supposed to be better for you since it seems that some "off-gassing" or residue from Teflons and aluminum come out in cooking. The taste will certainly be better as well.
On the SPD, if you have ANY time to read, as a teacher, you might find this book extremely helpful; "Thinking in Pictures" and "Animals in Translation" by Temple Grandin and Catherine Johnson. Temple has a type of autism that puts her on sensory overload. We found her amazing understanding of her special way of understanding and utilizing her "disorder" to be heartening and insightful, even without having the sensory condition.
I hesitate to call it a problem, because this young woman had achieved so much and made a niche for herself.
Having had a child with a special difficulty, who has managed to excel beyond "normal" expectations, Temple's family support was especially meaningful.
Maybe it will be of some comfort to read how one person had the support of friends and family and became successful BECAUSE of her condition.
All the best,
Mom of Fledged and Flying "Babies"

N.,

I have a few of the pampered chef cookware, but I really like the Faberware cookware the best. I am on my 2nd set within my 22 year marriage. I found that the Pampered Chef griddle warped,but since I have kids now, I find that I cannot afford something like Pampered Chef anymore.I am not sure if PC has a lifetime warranty? I spent about 60.00 for the griddle, and it was great for a while, but I would expect it not to warp. I also like that the Faberware has different colors to match your kitchen. You say that your daughter has SPD, or SID(Sensory Integration Disorder) as it used to be called when my daughter was first diagnosed. My daughter is 9 1/2 and it does get better. I have a 7 year old who also have the same issues. She hates labels in her clothes, socks have to be seamless, etc.

C.

I can't recommend cast iron enough!

You just need to care for it properly, which means: periodically recoating it with oil and popping it in the oven to 'bake' (your pan will come w/ more detailed instructions), and, when cleaning, making sure you DON'T use soap. Simply scrub clean with hot water - and then make sure to air dry completely. When using, also make sure to heat up fully on the stove *before* you add butter, oil, etc.

I so disagree with the comment that you 'absolutely need non-stick for eggs'. My partner and I make eggs virtually every morning on our smallest cast iron skillet with no problems at all. We use cast iron for as much as we can: several skillets, dutch oven, etc. Otherwise, we love Le Creuset pans (or other French or German companies who make similar high-end cookware that, if cared for properly, can last a lifetime!)

I sell the Pampered chef products and have both the stainless steal and the Executive cookware and I love using both. I use me executive pieces more because they are non stick and are easy to clean. Plus they're lifetime guarantee, so why not try them. Have any quesions e-mail me @ ____@____.com

I am a chef. I have used top of the line thousand of dollar cookware down to the cheapies. I have to say that Pampered Chef cookware is comparable in quality, durability and stregnth to the most expensive stuff out there, AND has a life time warrenty!! I am convinced that the Stainless is wonderful-- broiler safe and heat safe to 500Degrees. You can bake cakes in it (I was also a pastry chef) and it will last forever. The make up of PC stuff is patented for its durability now and its ability to transfrer heat so you won't have hot or cold spots. Don't be fooled by cheaper is better. It may cost more now, but in the long run you will pay more to replace cheaper pans that warp(which the stainless will not!) and you will save on food that would burn with a cheap pan. Everybody has opinions, and I have experinced Pampered Chef's pans for the last 5 years. They work!

I have the Pampered Chef cookware and love it!! I have the Executive line and a few of the stainless steel, both are great!
If you want to know more let me know, I am a consultant for pampered chef!

I love my pampered chef cooking stones, such as the large round pizza and the cake/ brownie cooking pan. I also use a smaller one in my toaster oven. I use them almost daily and when one broke after 10 years, I was practically unable to cook until I got a new one asap. P.s. you never wash your stoneware with soap, the oils from the food soaking in is what makes it work!

My own little opinion....I am a mother of 7 children and love to cook...alot,..and for large groups of family and friends. My personal favorites are a mixture of "Le Crueset" for soups and stews and casseroles. I love their bakeware especially. For pots and pans my favorite is the "Kitchen craft" Waterless Cookware. Make sure you never cook in anything that is aluminum, the aluminum will absorb into your food and is toxic. "Kitchen Craft" even has non-aluminum cookie sheets, which are hard to find. Be careful with teflon, another toxic coating used in cookware. If you must have teflon, use very low cooking temperatures. Another favorite is to have atleast 2 good cast-iron pans, a large soup pot size, and a fry-pan. Nothing works as good when frying chicken (even recommended by Martha Stewart). The best way to clean cast-iron is to wash it in cold water, no soap, scrub with a stiff brush and dry by placing the pan on a warm burner until dry. It will be greasy when you put it away, but it needs to be or else it will rust. I store mine in the cupboard on top of a stack of grocery bags to prevent the shelves from getting all coated with oil.
Think of your family's health when selecting cookware that you will use for many years. ~H~

Hi N.,

We've used stainless steel forever and LOVE it. You can go for the really expensive Calphalon (it is good but pricey), but we actually bought pieces from a place in Italy, called Piazza. It cooks evenly and cleans SO easy, you won't believe it. After we got our first piece we decided to get rid of our Magnalite and go for the Piazza ware for everything. It's not mainstream, not popular, but we have been satisfied with it for a decade. It's a lot pricier now than when we got it, though. Back when we bought it we had to call them direct in Italy and order it (we talked to a gal named Rosa--she was a hoot), because you couldn't get it here in the States! I'd go stainless, definitely. Look at what the pros use--it's almost exclusively stainless. You should get at least one or two nonstick pans, though, as they come in handy for things like omelettes and grilled cheese sandwiches for the young ones!!

L.

HI N.,

I am a consultant with The Pampered Chef. We do now offer stainless steel in addition to our non-stick line. They are different and have different qualities/benefits, so most people like having pieces from both the non-stick and stainless in their kitchens, depending on what they are cooking. Pampered Chef definitely has great quality products, the cookware comes with a lifetime guarrantee, and we have different options for getting the cookware free or at 1/2 price. I would be happy to give you more information about each type and the benefits of the different lines...and as you can see from some of the other responses, even chefs by trade love our cookware. Feel free to give me a call any time: ###-###-#### OR email: ____@____.com

While stainless steel is nice, keep in mind the major difference is that when using stainless you need to use more butter and oils to avoid sticking. This was brought to my attention by my friend/dietition while pointing out the beautiful stainless steel cookware at Williams-Sonoma.
Consider asking opinions from your sales clerk wherever you might shop.
Good Luck!

I personally try to avoid nonstick and aluminum. I have the Pampered Chef stainless and I really like it. But I always try to use my cast iron and enamelware first. I had a party and got my stainless set at half price, which was lovely! Also, Princess House is another direct sales company with a nice stainless line, as well as another line that is a glass/enamel mix, I believe. Good luck in your decision. You are wise to think about what you are heating to such high temp and eating from!

Hi N.,
We recently received the "green pan" cookware as a gift and LOVE it!! Non stick, yet much safer than teflon. here is a website if you are interested.
http://www.naturalpath.com/the_new_green_pan
have a great day.
D.

Kirkland (Costco) signature set of pots and pans. 14 pieces, I believe for about $170. I saw it on Consumer Reports and went for it. I cannot be more pleased.I recommend it to everyone and my mother-in-law loved it too. They are hard anodized aluminum, absolutely non-stick without it having any teflon. Even the stock pot is non-stick. It has a piece for every task. I bought one for my birthday two years ago and loved it. When I moved I left it at the rental place and got the exact thing for my new house. I also bought their stainless steel set, which cost more money and it's gorgeous, but I sauteed something on the pan and it stained. The other set is not as beautiful as Stainless, but it is very elegant, I like the dark gray color and it's very easy to clean. I would never, ever buy anything other than this set. If I move again, I'll buy the same again.

I've enjoyed my kirkland cookware from costco, I got it 5 years ago and still using all the pieces.

Since becomeing a Pampered Chef consultant i will use nothing but the Executive Cookeware. Its easy to clean up(although not dishwasher safe), an dnothing sticks to it.

Hi N.,
Congrats on your new pans. The only advice I have is from experience, everything sticks and burns to all stainless steel. I love Pyrex and Teflon. easy clean up and no burnt dinner! Good luck
K.

I have the Kitchen Aid non-stick that I got from Linens n Things. I love them! They are a lot like the Pampered Chef pans I planned to buy but I had a giftcard for LNT. I have never used Stainless steel so I can't comment on those, but my sister won't use anything else. If you want non-stick make sure to get hard-anodized which are not just coated and won't flake or chip. You can still damage them with metal but you won't be eating them.

The type of cookware you choose boils down to the base metal involved. Many of the new cookwares (and lots of the older ones) are an aluminum base with a non-stick coating. Remember, if the coating starts to chip (like someone accidently uses mental cooking utensils), then you and your family are ingesting not only the chemical coating, but the aluminum metal underneath. Aluminum is one metal that has been scientifically proven to cause Alzheimers and is believed to be linked to learning problems and ADHD.

My choice is cast iron and stainless steel.

M.

since I ordered Cooks Essentals from QVC, I will not use anything else, it's awesome cookware and guarenteed too. Such easy clean up also. B. c

Good for you. About 40 years ago I bought Revere copper bottom pans which I still have. They look much like they did when I bought them. Truthfully I don't think Revere makes such high quality pans as they did then but I loke copper bootomed pans. They distribute the heat evenly and you can use a lower temp to cook with. I personally cannot justify the proce of Pampered Chef's pans, altho they appear to be good quality. Suggest you look around. Try Sonomo Williams or Now We're Cooking. I think Sonomo has a store in the mall; if not, check online. Now... has a store on Wyoming. Check for warranties and ask around. Maybe someone can tell you more than I can. Good luck!

I have a friend who sells some excellent stainless steel pots & pans, probably the best on the market (in my humble opinion). What she does is to come into your home and do a demonstration. She actually cooks a meal for you to show you how it all works and what the benefits are and then lets you decide if it's right for you. It will cut your fat and help you retain more nutrients in your food. She shows you how to use the product without having your food stick, which can be a major problem with stainless, and also it is extremely easy care because of its exceptional high quality. You CAN put all pieces (even the electric skillet!!) in the dishwasher without any problem at all. And it all has a lifetime warranty, so even in the unlikely event that anything goes wrong with it, they'll replace it free! It's a fantastic product, but even if you decide not to purchase it, you at least get an excellent meal for free out of the deal! :) I am planning to host another Saladmaster dinner show with her soon; I'd be happy to invite you and your husband to join us so that you can see the stuff in action! I'll send you a private message with my contact information and you can let me know if that's something you'd like to consider. Good luck!

Hi N.,

I work at Bed, Bath, & Beyond so we actually take classes in things like cookware to help people find the right kind and the best quality.

Calphalon is hands down the best cookware you can get whether you choose Stainless on non-stick. They have a lifetime guarantee. Also, non-stick cookware is only harmful if you use it incorrectly. For example, never put nonstick cookware in the dishwasher, never use pam or any type or aerosol spray, never use any type of metal utensils on your cookware. Doing these things will cause any type on non stick to come off the pan and that's where the health hazards can happen. Also Teflon is a name brand so not all non-stick is Teflon. It will say it on the box if it is.

I have non-stick cookware and I love it! It's healthier for you because you don't need near as much butter or oil, if any at all. It also makes the clean up easy. I've got 3 kids so for me the easier the better. :)

I hope this helps. Good Luck.
R.

I really love my pampered chef set, if it is on sale I would snag it. The one thing to think about is that a really good set is one that you need to hand-wash. If that is something that you are not willing to add to your day I would not recommend spending the money on anything that is high quality. The only other high quality sets that I would spend my money on at any time are the Tupperware stainless set that they have (Call Mindy Briles ###-###-####) I would also happily put my money into Le Crueset. You can get that at Williams Sonoma or look on line because there are Le Crueset dealers that may have better deals. I was a chef in a former life and I have found these products to be the best all around. I have both the Le Crueset and the Pampered Chef in my kitchen. I do not have the Tupperware at this time because it is a very heavy product and I injured my arms pretty severely a few years ago and frankly I can not lift it. As it is I have to have my teenage boys help me put the Le Crueset on the stove or in the oven, but it is worth having because you can put it from stove top to oven and it holds up to the heat.

You definitely want stainless. It's much healthier (no chips)and better to cook with.
I have both Calphalon and All Clad. I love both. I would simply shop around for the best bargain and go for that. You always need a deep, oval saute pan, sauce pans, pasta pot (with colander), and regular saute pan. Make sure there are lids to match each piece.
Remember...you will still need one non-stick saute pan for eggs (no way around that one). However, on this one, I would go for a high-end one so that it will last you forever and they have options like the Calphalon 1 line that cooks like a non-stick but is stainless. I do not have these, but here they are great.
Good luck!

Stainless steel are awesome, because they are not going to release toxic chemicals in to your food (as long as they are not teflon-coated). Teflon releases chemicals even when it is just heated. I would go with pampered chef stainless steel. I have their big set on the way right now. They do have a coating, but it is baked on in this long process that basically keeps your food safe unless you let your pan get to five hundred degrees. It also will not flake. My Pampered Cheif lady told me that if you have a party, and it reaches 150 in sales, you get two items at 60 percent off. So basically, have a party, then order your pans at get them at 60 percent off!

Hi N.,

Here's a great article on cookware: http://www.ewg.org/node/8310

Also check out this link: http://products.mercola.com/cast-iron-cookware/

I purchased very high-end surgical steel cookware from a company called "Saladmaster", where the other metals don't leach into your food. It's rather expensive, though.

Whatever you do, please stay away from "non-stick".

Good luck!

Warm Regards,
G.

which pampered chef ones are on sale? I have some pampered chef ones that I love...actually two different lines of theirs i have some from and I love them both. I also have a stainless steel pan from Ikea and I like it very much. There are some tricks to understanding how to cook with stainless steel, so it really boils down to what you are looking for in a pan, no pun intended. :). Stainless steel, when you use the cooking tricks you can sometimes avoid major sticking, but they are always going to take longer to clean than a non stick pan. This doesn't bother me as I just love how the stainless steel looks and feels when I cook with it, but everybody is different. What do you think matters to you most when you are dealing with a pan? does how it last long term matter most to you? or what it looks and feels like? or how easy it is to clean?

We bought Saladmaster surgical stainless steel about 5 years ago and love them. They still look new! We had someone come into the home and do a demonstration. They were very expensive (paid in parts). My husband was upset at first but he quickly recended when he discovered how great they were to cook with.

Don't know about everyone, but in my opinion, you can't beat cast iron. It is so versatile, you can use it in the oven or on the stove or even on a campfire! Just be sure to season it correctly.

Check HSN.COM You will absolutely LOVE Todd English (i think) Green Pans. They are fabulous to cook with and the no stick is healthy and does not flake off. We also have Wolfgang Puck stainless steel and they are great too---depends on if you want the non-stick or not. Wolf. Puck non stick does peel off though so only get SS

Hi N.,
My sister recently purchased some new cookware that I was immensely impressed with, in performance as well as safety. I think the name is "Green Pan". The non-stick coating is non-toxic unlike teflon, and the cooking capabilities are incredible. These will be the pans I will be buying next time we need new ones. They are truly unsurpassed! (Yes...teflon emmits some sort of harmful/toxic gas when heated. Can you believe it?)
Anyway, I believe that she purchased a set for a reasonable amount on one of the shopping channels like HSN or QVC. I hope you will check it out, because I know you won't be disappointed.
Good luck!

There are many good brands on the market. Cookware that suits your style, taste and health requirements might be considered as the best for you. Other factors are storage area, material and maintenance requirements. If you ask 10 people what the best cookware is for them, you will get 10 different answers. So what is best for them might not be right for you.

Here is a link that might be useful:
http://www.helpful-kitchen-tips.com/kitchen-blog/2008/12/...

As a Pampered Chef consultant I can tell you all you need to know about our cookware. In response to Cheri, the pan she had was probably from our Generation II which has since been discontinued. We have our Executive Cookware which is nonstick on the inside and outside of the pans for easy cleaning and less need for added oils and butter to your cooking for a healthier meal, flat bottoms so liquids won't pool to the edges, flared sides for easy pouring, even heat distribution, tempered glass lids, and silicone heat resistant handles. They are heat safe up to 400 degrees (you can even bake a cake in the 12" skillet). And they have a lifetime guarantee! No warping for certain since they are lined with titanium alloy, making sure they retain their shape and their lids always fit.
Our Stainless Steel set is also nice. It also has even heat distribution which isn't always the case with other stainless steel lines. They are dishwasher safe for easy cleaning. They too have a lifetime guarantee. They have a comparable quality to other companies, however they are more affordable.
As for which kind you would want to get, it depends on the kind of cooking you would like to do and your personal preference. Some people have a few pieces of each to accomodate all of their cooking needs. We have both sets and open stock pieces. The most affordable way to get PC cookware is to have a show. I could help you find a consultant in your area if you don't already have one you work with. If you do have one, I suggest talking to him/her. He/she may be able to let you see and actually use a PC pan so you can determine whether they are for you or not. The best way to know is to try it.
Hope this helps. Feel free to contact me directly if you have any other questions. :)

I've had a Pampered Chef non-stick professional line skillet for 3 years, and it is no longer non-stick. It's not flaking or coming off, but everything sticks now - even grilled cheese with butter on it, even though I also spray the pan. I'm disappointed with it.

Stainless steel is amazing to cook with for a variety of reasons. First being that it doesn't have a toxic surface that you're cooking on. Teflon........you're eating off of toxic materials that you heat up and serve food on. We've all forgotten about this. yuck. I have the stainless set from Pampered Chef and it's spectacular. I also have their professional and some of the other pieces of their regular stuff. Using both, I hands-down prefer stainless. Things cook beautifully! Get stainless and cast iron and you'll be set for things like pancakes and omelets! If you go the PC route, get the stainless. If you can't afford it - have a party and get it for your half off item. Look up cooking on stainless to get some tricks for it. You do have to know how to use your pans.

i used to have some teflon but one day i ws sick and decided to make some tea. i put some water to boil in a pan and forgot about it. it burned dry by the time i woke up th e house was full of smoke. and my parrot that i had had since i was a teen died. that was enough for me to get rid of all the non stick pans i had. if they killed the bird what could they be doing to us. so i bought le cruset cast iron and a bunch of regular old cast iron pans . i also have some stainless. they are so easy to keep clean. the cast iron pans are also non sitick if youseason them right. the le cruset ones are heavy but they hold heat better and tthey last forever. practically indestructible. they are a bit pricely but i got a set than added more peices as i could afford them. i fiugred it was a lifetime investment. i also have some stock pots and sautee pans form the emril lagasse collection.