If you follow me on social media (especially Instagram or Twitter) then you’ll know that I recently purchased my first set of cookware in about 15 years. It was a major purchase and I put a lot of thought and research into the decision, so I wanted to share the process with all of you. As I’ve learned over the years, the quality of your cookware makes a BIG difference in the outcome of a recipe.
Although this post does contains affiliate links, I was NOT paid by any brand, manufacturer, or retailer to mention their products or stores. These are my pure, unadulterated opinions.
The Old Stuff…
A big portion of my decision was based on my experiences with the cookware that I already own, so let me start with that. I bought my first set of cookware at the dewy age of 20 (or was it 21?). I didn’t know much about cooking or cookware, so I simply went to Target, found a set that looked sturdy, and bought it. The set I bought was the older version of the Simply Calphalon 8-piece cookware set. Despite being a hasty, uninformed decision, the set has served me very well over the years.
This is my old sauce pot. It has seen better days.
They’ve been beat up, stained, and slightly abused, but have held up surprisingly well. Here is what I liked and disliked about this set.
Pro’s: Heavy, thick, one-piece construction that conducts heat evenly. Glass lids that allow seeing the contents without letting out heat or steam. Dishwasher safe. Non-stick surface was surprising durable and did not flake, peel, or scrape (no metal utensils were used).
Con’s: Not oven safe due to the plastic handle and non-stick surface. Non-stick CAN scratch if misused. Non-stick’s safety is questionable. The outer surface stains easily.
The pro’s definitely outweighed the con’s, IMHO. It was a good set, but they’ve seen better days.
I also received a set of stainless steel cookware as a gift from a friend who had received them free for subscribing to some magazine or something. They’re shiny, pretty, good for blog photos, but terrible for cooking. They are as thin as paper and have a “bonded” bottom for heat conduction, rather than being one solid piece.
See that extra layer stuck to the bottom? It’s a thicker piece of metal meant to help conduct heat. The problem is that it doesn’t conduct heat up the sides and around food. Womp, womp. The metal on the walls of the pot are only 1/32 inch thick. Seriously, paper thin and terrible for cooking.
Compare that to my Calphalon set, which is 1/8th inch thick and all one piece. MUCH better. The heat flows easily and evenly from the bottom of the pot up the sides and all around the food. That’s how you get even and reliable results when cooking.
In addition to these two complete “sets”, I’ve also purchased a few individual pieces over the years, like my Lodge 10″ cast iron skillet. I use that one a lot because, unlike the Calphalon set, it can go from the stove top to the oven with no damage. You can literally use it as bakeware OR cookware.
So, after comparing what I liked and disliked about the sets and pieces that I already own, I made a list of “must haves” for my new set of pots and pans.
Must Haves:
- Thick, solid, one-piece construction
- Glass lids
- Oven safe
- Dishwasher safe
- Stainless Steel
- Set must include a deep skillet with lid (perfect for “skillet meals“)
To Non-Stick or to Not Non-Stick
My first decision was whether to buy another set of non-stick, or opt for stainless steel. While I enjoyed the ease of my non-stick cookware, I kind of felt like the teflon was a safety net that I no longer needed. Now that I’m more experienced and understand the cooking process better, I know how to keep food from sticking without the help of Teflon. I no longer need my training wheels. Plus, I wanted the flexibility of going from stove to the oven or broiler, or using metal utensils without the fear of scratching. (I might keep one small non-stick skillet for fried eggs, though. ;) ) If I had decided to stay with non-stick, I may very well have just purchased the very same set of pots and pans again, except the bigger set that includes this deep skillet with lid. I liked them that much.
Price
The second thing I had to decide was how much I was going to spend. I’m not quite as broke as I was when I started this blog, but I still don’t want to drop $500-$600 on a set of pots and pans, even though I know they will last me another couple of decades. I just don’t have it in me. After shopping around a bit, I felt that I could get a pretty good quality set with the basic pieces that I needed for around $300, and that price point didn’t give me an anxiety attack. :P
Comparing Sets
I was so impressed with my first Calphalon set that I went straight to their website to see what else they offer. I found this awesome comparison chart of their different stainless steel cookware sets, which helped a lot. It had columns for most of the items on my “must have” list (they have a similar chart for their non-stick cookware sets). Simply looking at the chart helped me understand what I wanted and what I should be looking for, regardless of the brand. From that chart, I was able to see that the only Calphalon set that met all my “must haves” and was within my price range was the Calphalon Tri-Ply Stainless Steel set. Unfortunately, the smaller 10-piece set did not have all the pieces I wanted (I NEED that deep skillet with lid) and the large 13-piece set was out of my price range. How did I plan to fix that? A coupon.
Look for Deals
When making big purchases, it always pays to look for sales, coupons, or any other deals that you can get your hands on. I looked around at several online retailers, but that set had pretty much the same price point everywhere I looked. I did see that Bed Bath & Beyond was running a special $50 gift card promotion for Calphalon, so that caught my attention. THEN I remembered that BB&B prints 20% off coupons like they grow on trees. So, I got my hands on one of those and made sure that Calphalon wasn’t one of the brands excluded from the coupon. Bingo! It was eligible for the coupon! That makes a $399 set only $319, which is just slightly above my target price. So, I marched off to the physical store to check out the goods…
Well, when I was at the store I locked eyes with this Stainless Steel Pro set by Oxo Good Grips and it was love at first sight:
It had all the things on my list that I wanted: stainless steel, one-piece construction, glass lids, oven/broiler safe, dishwasher safe, AND the deep skillet with a lid. They have the same tri-ply construction as the Calphalon set and the lids seemed like they fit a little better. They also had a few extra bells and whistles, like volume marks on the insides of the pots, and a gorgeous rounded shape, which they claim is easier for whisking and stirring, but I just like because it’s pretty. I’m a very visual person, so the beautiful shape totally sealed the deal. All that and they were the same exact price as the Calphalon set. Moral of the story? Always check out the product in real life, even if you plan to purchase online.
I am the most excited about this deep skillet with lid. Can you tell by how many times I’ve mentioned it in this post? Over the years I’ve found this to be the most versatile piece of cookware and if I were only allowed to buy only ONE piece, this would be it. End of story.
The Oxo set was out of stock at all the Bed Bath & Beyond stores in my area, so I ended up ordering them online. The print 20% off coupons are only eligible for in-store purchases, but I was able to sign up for their text message alerts and get a coupon that works for in-store AND online purchases. The text message alerts can be cancelled at any time, so it was totally worth it (they don’t send the coupon for about a week, though, so be patient).
In the end, I got an amazing 13-piece stainless steel cookware set for about $320. That is a steal! (Or steel? No? Bad joke.) I love them. They’re beautiful, sturdy, and from what I can tell so far, cook very well. I win!
Other Options
If I had a smaller budget, I would have probably purchased one of the hard anodized aluminum non-stick sets, like my old Calphalon set simply because they’re still thick and heavy, but cost much less than the stainless steel. OR, I would have checked out a stainless set that had the bonded bottom, but made by a more reputable brand. I have a feeling that not all bonded bottoms are quite as bad as the free set I was given, so that would be worth looking into.
If you have a very tight budget, consider looking in thrift and consignment shops for cookware. A good set of cookware can last generations, but people usually don’t keep them that long just because they want or are given something new. You can score big on some very durable used stainless steel or cast iron pieces. Even if a piece of cast iron looks rusty and shot, it can sometimes be restored with a little TLC. Also check out restaurant supply stores. They carry bare bones, sturdy cookware that gets the job done well, without the celebrity/brand names or the bells and whistles that can hike up the price.
That was my experience, what’s yours?
Share your thoughts, experiences, and advice about buying pots and pans in the comments below. We can all learn from each other!
Farberware is cheap and safe cookware for beginners. The only issue is that, after some time, your food starts sticking to the surface, which is hard to clean. Also, the heat conduction may be around 350–400°F. So you can’t prepare Chinese foods because they are cooked on high heat.
Looking for a deep skillet with glass lid and wanted to hear what you thought of the OXO one now that you’ve used it for a few years and any tips you had in using it. Would love to see a review and possible comparison with calphalon or other non stick. I’m wavering between this and something like Analon wok/deep skillet. Thanks!
After searching for a long time for the right stainless set, I found the perfect set at IKEA for only $99! It’s got nice handles, glass lids, cooks evenly, and has the deep skillet I use for a lot of Budget Bytes recipes.
Awesome!! I wish we had an Ikea here. :)
Thanks for sharing this informative article. It’s very helpful. I would like to mention few things I have learned with experiencing couple cookwares. I have made bad choices in past and wasted much money on useless cookwares since I always looked for design first and sadly, there was no one to guide me or advice me.
Whenever I plan to buy a new cookware either for replacement of old one or for family, i follow mostly all tips you have mentioned already, but the first thing I always check is the material coated with, I try to stay away from Aluminium as much as possible, as it’s very risky and dangerous for health.
Aluminum can react with food and lead to toxicity.
Also, I check their lids, as I have bought some cookware before, and their lids “pop off” quickly after a short time. and I make sure to stay away from heavy lids especially if I’m planning to gift that cookware to family or friends.
Just wanted to chime in that I bought an incredible set of tri-ply stainless steel from Wal-mart of all places. The brand is Tramontina and they are to die for! Huge skilllet, two great saucepans, 12” and 10” fry pans, 2 stockpots all for $300! They were also the America’s Test Kitchen runner up to the extraordinarily expensive All-Clad set. The lids aren’t glass but my previous set had glass and they always steamed up when cooking so I always had to lift them anyway. The handles are so comfy too and oven-safe.
The biggest change has been lowering the temp on my burners, these pots and pans conduct heat so well! And cleaning them with Bar Keepers Friend is soooo satisfying :)
I can tell I’m going to own these for many years to come.
Nice! Thanks for sharing!
I know this is a really old post, but am wondering if you are still happy with this set. I’ve been considering the set for a while now. Thanks!!
I’m still very happy! :D No regrets with this set.
How do cook in stainless steel cookware without it sticking, my sister and I love to cook, by the way I love love love your food blogs, and we were looking at cookware and I mentioned to her that you had the blog about buying your newest set.
cheryl
One thing that I find that helps is to let it heat up first, then add the oil. Let the oil get hot (this happens super fast since the skillet is already hot), then add your food. If you’re cooking meat, it will stick at first, but once it’s achieved a good brown crust, it actually releases. Then, I usually deglaze the pan with some sort of liquid that helps dissolve any stuck bits from the bottom. There are only a few things that I still don’t like to cook in stainless, just because they are more likely to stick and just require much more oil or butter (like eggs).
I was wondering if you have posted or have any information about what to do with a new cast iron skillet. I just received my first one and to be honest I hate it! Everything burns in it and I hate not being able to wash and scrub it. I also have been avoiding using it because everyone has their own opinion about how I should care for it. I do not know what will actually make it easier to use.
I don’t have any posts specifically about cast iron, but thekitchn.com has a very extensive coverage of cast iron (how to clean, restore, and use). I think that’s your best bet. :)
Did Good grips commission this set for you? I’m wondering if you chose it over the Cuisinart (with full, not just base multi-clad) MCP-12N
Nope, this was not commissioned and the post was not sponsored. I’m not familiar with the Cuisinart set you’re talking about. :)
My cookware set was a jumbled mess of teflon pans that a previous roommate had scratched, despite my careful care, and odds and ends collected from family as I went through college.
A dozen years ago, I was working for a company that trained chefs, so while I wasn’t cooking myself, I learned a LOT, and made a lot of good chef friends. When my boyfriend proposed, and it came time to set up a wedding registry, we opted not to pick a set of plates and tableware. After consulting with my chef pals, and doing some of our own research, we mostly filled our registry with cookware and knives.
We chose All-Clad, in part because of the quality, but also because it is made in PA, where my husband is from.
As for the budget part, my mom found a deal at Sur La Table where you bought a few All Clad items, and a free one was thrown in. And, there’s a great “irregular” website or two out there. Any All Clad items that get dinged up a bit during the manufacturing process, but are still perfectly functional, are sold at a greatly reduced price. Here’s one such website: http://stores.cookwarenmore.com/all-clad-irregulars/
I LOVE my All-Clad! But it is expensive. A friend thought I could use some extra saucepans, and bought me two by KitchenAid, but they don’t compare. They don’t cook evenly, and if I cook anything higher than medium, the handles get too hot to touch! Yikes!
We have a mix of All-Clad (wife is a former chef and had picked up pieces slowly over the years before I met her) and a box set my mom bought me when I moved out. Both have served well. Plus the GIANT stock pot my friend bought us for our wedding (her family owns a restaurant so it’s one of the heavy duty no frills pieces that you mentioned, but it’s a giant stock pot so it does exactly what it needs to!!). Toss in a cast iron pan (2 sizes) and you’ve got my kitchen. The newest piece is the sauce pot I bought Wife for her birthday 4 years ago. Otherwise the rest is 8+ years and still in perfect shape. Absolutely worth it to buy good quality stuff!!
It would really like to see a how-to on buying a set of good knives for the kitchen.
Even some quick recommendations would really be appreciated :)
I’m glad to see this post and all of the remarks! I’ve been researching new cookware to replace my poor 10 year old anodized Calphalon that’s bit the dust. That Tramontina looks interesting and I might have to take a better look at the brand as I’ve never heard of them before. Right now I have some cobbled together tri-ply Calphalon pieces that were gifted to me by various relatives that didn’t like them.
As a running joke with my mother, I’ve asked her to will me her All Clad collection and her Pampered Chef baking stones as this will be the only way I can afford either! All Clad cooks so perfectly, but boy is it spendy.
We lucked out with a cobbled together set of Revereware pots and pans, thanks to my in-laws. They’re sturdy and can take a lot of abuse, as long as I don’t scorch them (haven’t done so yet!).
When I finally purchase my next GOOD set of pots and pans (I may have to go piecemeal due to cost), it will be the classic cast iron. from the egg pan to the skillet, to a deep skillet for sauces and such, a 3.5 AND a 5 qt dutch oven.
For baking, if I cannot use the cast iron, I will probably go with corningware crockery.
be careful doing acidic things like tomato sauces in cast iron, tends to not be suggested…
otherwise looove my cast iron skillets
Thank you for all the info.
I recently ditched a set of aluminum “nonstick” pots that I had had for ~15 years at Christmas. My choice to replace them was by a company that supplies professional cookware named Vollrath. It was the ~$100 7 piece Optio set on Amazon.com and it is fantastic.
The handles are hollow and don’t have a good draining mechanism for the interiors, other than a slight gap at the weld. This is the only flaw in their construction that I’ve found.
My set is (I think) Farberware that I was given about 13 years ago. Considering how rough I am on my pots and pans, they’ve held up famously, but the non-stick coating is definitely scratched to heck and I have always had pieces I simply don’t use. A boxed set never seems to have what I want in them.
I’m definitely looking to replace/upgrade. But I need to buy piecemeal. I don’t need a lot, but what I need is: 2 small saucepans (one dedicated to boiling water for tea only), one medium saucepan, 2 8″ omelette pans, and I love your idea of a deep saute/frying pan with a lid, so now I want one of those, too, instead of a large omelette pan. Thinking of the Cephalon 3-ply. We’ll see…this is the type of purchase I need to think about for a bit before I’m ready.
I had nearly the exact same Simply Calphalon set from Target for ages. Was in the same boat, didn’t know much about pans, looked nice, so I stuck them on my wedding registry. Thank you Aunt Suzanne, I now have pots and pans.
I upgraded to an All Clad stainless steel set that was on big sale at Macy’s (and of course my mother in law had a coupon, too, because she’s awesome like that). The difference was like night and day. The deep skillet is my most favorite pan everrrr!
I have a set of Cooks (JCP) hard anodized pots and pans with glass lids that I bought myself from JCPenney 8 years ago. They’ve held up pretty well and they can go stove to oven, which is very nice and we’ve managed not to scratch them up.
I also have a nice 2 piece stainless set of stock pots and a Le Creuset dutch oven I received as a generous gift last year, it’s too beautiful. I need to actually use it more.
I’d love a stainless saute pan, but it scares me! I can’t make scrambled eggs in a non-stick without them sticking. I let the pan and oil heat up and everything.
Part of it might be the induction stovetop, they are not my favorite!
Don’t forget to consider your cooking appliance too – not just what you have now, but what you might be upgrading to. I run into really good deals on Calphalon/anodized aluminum open stock stuff (the Everyday Pan is my favorite – $19.99 shipped). Now I wanna upgrade to an induction cooktop, but I can’t because the stuff I have won’t work on it. :( They make “interface disks,” but jeez, they’re spendy and who wants to deal with that?
Ohhh girl, I feel you on the over-the-top deep lidded skillet excitement!!! Most of our cookware is random mismatched cheap stuff that either my boyfriend or I had in college, but I’ve slowly been upgrading and/or adding the really useful stuff. I had been pondering getting an All-Clad pan for many months, but I wasn’t sure if it was worth the $$, and I couldn’t decide if I wanted a skillet or a saute pan.
I was on the cusp of picking up a Cuisinart stainless steel 12″ saute pan, but it seemed like there were 90% good reviews and then 10% that said it warped really quickly (this seemed to be the case with pretty much every brand except All-Clad… I don’t know if it has something to do with quality control and being made in the US, or what). Then I discovered the All-Clad Weeknight Pan… OMG!!! For some reason it’s cheaper than their equivalent size skillets or saute pans ($150 on Amazon), AND it comes with a lid. I bit the bullet and bought a little over a month ago, and oh man, I love it so much. I use it multiple times a week. Hopefully it lasts basically until I die, and then I won’t feel so bad about spending $150 on a pan (bf thought I was a little crazy, LOL).
I’m a bit surprised with at least your explination of your research. I recently was in the market, purchased today, for a set of cookware. I’m a bit surprised that you didn’t refer to America’s Test Kitchen that provides a running list of top cookware sets. America’s Test Kitchen recommends 2 sets an insanely expensive tri-ply set from All-Clad, well out of most people’s price range, and a Tri-Ply set from South American company Tramontina they reviewed the 8-pc set, which costs around $150 it compared at the same cook quality and durability of the All-Clad. The 14 pc set of Tramontina tri-ply sells from Wal-Mart for $350. I guess I was hoping to see more in depth research or perhaps testing on your own.
I use cast iron for most everything except for things that get “boiled” soups, noodles and such. That is when I use the glass lid, stainless steel, pots. Just like you purchased just now. I like the cast irons because for me they are very easy to clean, just throw in some salt and scrub it out with a sponge, heat it on the oven to dry out. I like being able to fry up some steaks or chops and just toss the pan right in the oven to broil. It is definatly a prefernce thing. I completely understand the “look” though. Your pictures look much better on the stainless steel. I think the best budget pan for someone to get would be a deep cast iron pan, and a stainless stell pot, or cast iron dutch oven. Then they only have two pans to worry about getting that will last a life time.
When I finally bought my own house in 2010, I was on a serious budget and I suppose I could have survived on all the hand me downs, but I didn’t want to. But what I really, really wanted was a set of the old copper clad Revere Ware from the 1940’s. The trademark had to say Clinton, ILL 1801 as the brand has gone through many changes over the years and I wanted the original. And thanks to Ebay, what is what I am still cooking with.
I’m not really a fan of “sets”, however I was given a set of Farberware – the stainless/copper bottom – almost 34 years ago and I’m still using those pieces along with some Lodge cast iron (Dutch oven, 10 inch fry and comal). I have added a small Farberware pot to my “set”
I do love anything OXO that I’ve purchased and that set looks scrumptious. And I have not researched extensively as you have…but I have my own eye on
http://www.amazon.com/Farberware-Millennium-Stainless-10-Piece-Cookware/dp/B0042H8SJM/ref=sr_1_8?ie=UTF8&qid=1428873954&sr=8-8&keywords=farberware+cookware
…. $116.98. Maybe apples and oranges, but I’ve been happy with Farberware and this set has the items that I use in my cooking. And that is part of the key – we all have our routine, our quantity requirements and aesthetics.
Happy cooking in your gorgeous new cookware!
I, too was looking at this set! There’s so many great recommendations, and I’ve been looking to get a new set of cooking war-tools! Thanks for sharing
Tyler… just in case you are following comments…I bought the set in the link above and really love it. The 10 pieces are the things I use most along with my cast iron skillet, dutch oven and comal. I think it is a great set and very well made. I am LOVING the glass lids.
I haven’t seen any mention of Tramontina, so I thought I’d add that to the mix. It’s almost identical to All-Clad, but so much cheaper (esp at Walmart). http://www.seriouseats.com/2010/08/equipment-the-all-clad-vs-tramontina-skillet.html
Other than that, I mainly use my Lodge cast iron 10″ skillet and square grill pan, and I recently bought the huge Lodge enameled dutch oven, and it’s amazing. I highly recommend all of it!
You did your homework well! I work at a BB&B so I get to share my love of cookware all the time. One thing I would add is that if someone is buying cookware on a budget, quality is always better than quantity. Better to get 3 pans that will cook your food well than 8 pans to burn it in. Also, BB&B will let customers return their used open stock pieces (receipt, please) when they are ready to upgrade to the set.
Wow! That’s an incredible deal! So, only on single pieces (that’s what “open stock” means?) and not sets, correct?
Open stock means single pieces, yes. But the Satisfaction Guarantee extends to sets as well, so you’re never stuck with something you don’t like! I’m excited to hear how you like your OXO stainless set!
Most of my stovetop cooking is done in about 3 pieces of cookware: 2 pieces from a “starter set” of All Clad stainless (a 3 qt saucepan and a 12″ saute pan[both lidded]) and a 6qt Lodge ceramic over cast iron dutch oven.
I keep a nonstick pan that I use maybe once every 3-4 months, and a small (1 qt) pot for melting and other small stuff, but I will probably replace that one day.
If you don’t have a lot to invest, I suggest using a price tracking site to watch prices on some pieces you really, really want. There are a lot of good deals near (and after, for open stock sales) the holiday season, but a sale could pop up at any time.
If cooking is your “thing,” don’t be afraid to keep a wishlist of items you are interested in to have a ready answer the next time someone wants to know what to get you for your birthday. I think sometimes people are hesitant to purchase these kinds of items as gifts unless it’s very clear the person wants them, they might not be… joyfully received.
Great cooking tools come in a wide range of prices, and if other people pick those small-money tools off your list, it’s money you can put into that year end deal on a great pan you’ll be using for the next thirty plus years.
“If cooking is your “thing,” don’t be afraid to keep a wishlist of items you are interested in to have a ready answer the next time someone wants to know what to get you for your birthday. I think sometimes people are hesitant to purchase these kinds of items as gifts unless it’s very clear the person wants them, they might not be… joyfully received.”
Ha, totally!! It was sooo hard for my boyfriend to accept that I LEGITIMATELY REALLY WANT nice kitchen stuff as gifts, and it’s not the equivalent of buying your wife a vacuum. He totally gets it now though and has gotten me some amazing gifts that I would never have been able to justify splurging on for myself!
My parents got the copper bottomed Revere Ware set when they married 66 years ago. It has been well used because Mom cooked for the 9 of us. They are still great pots.
40+ years ago I bought myself all cast iron cookware – a large & small skillet, Dutch oven and sauce pan. My son learned how to cook on it and bought his own when he moved out. They are still my favourite things to cook on.
But, a glass lid might be nice :)
I’m sorry, I will have to be a little different here regarding cooking pans. I swear by my nonstick T-Fal pots. They cook up beautifully, clean so easily, are light so they hang on my wall so nicely. For the oven, I have a Wolfgang Puck roaster and some Rachael Rays. I suggest buying individually rather than a set for personal needs. I’ve bought sets in the past and left with pans I never use. And, stainless steel is really hard to clean. Call me a rebel. oh, well.
Different opinions are greatly appreciated! :)
Lagostina has never steered me wrong. I have loved my set – some things went missing over several moves and I was lucky to get a full set again from Airmiles!
I’m in a similar boat, and I think I’ll be going about it more or less the same way. I have a 12″ cast iron skillet I adore, and I just picked up a 5.5 quart enameled dutch oven. I also have a big 12 quart stock pot, and a non-enameled dutch oven.
The stainless steel set I bought a 12-piece set (similar to yours, but one extra small sauce pan and lid, and only one frying pan, a deep one with a lid).
I think I’m going to keep my big deep nonstick frying pan, and the one or two of my big 5-6 quart pots in the best shape, since I use those pots the most by far.
We got a non-stick cookware set as a wedding gift and we managed to get it all scraped, we probably ate all the teflon, horrible.
Before we got our current very nice set of stainless steel cookware, I got a few VERY CHEAP stainless steel pots from IKEA.com and let me tell you I secretly love them so much. They do have plastic handles, but they are so easy to clean and they cook so well.
Here’s the link:
http://www.ikea.com/us/en/catalog/products/90207402/
Question for you about that old Simply Calphalon set– I have a similar set that I got from Target about 5 years ago now. All over the printed materials and on the website, it says that the pans are NOT dishwasher safe. They’re hard-anodized aluminium with the nonstick coating inside. Do you know if that was a change at some point? I’ve read that putting these in the dishwasher will void the warranty, but since they’ve got a 10 year warranty on them, I’m reluctant to try it before the warranty’s up.
Thoughts?
I think it depends on which set you have. They have some hard anodized non-stick sets that are dishwasher safe, and some that aren’t (check out this chart). I don’t remember which mine were, but I put them in the dishwasher anyway (I didn’t even know they had a warranty when I bought them). :P
I haven’t heard of the Simply line ever being dishwasher safe. There was a running change on the Contemporary about two years ago when it became dishwasher safe, but not the Simply.
I got a great deal on a set of Kirkland stainless steel cookware that I love – with no glass lids. My last set of cookware had glass lids and they were impossible to clean so I vowed to avoid glass lids.
As far as cooking eggs in stainless steel, the trick is using butter or butter and oil. I learned that from Martha Stewart’s Cooking School on PBS.
My next cookware purchase is going to be a cast-iron skillet. I’ve read that Lodge is a little rough. I think I will follow the suggestion of looking for vintage cast-iron skillets at garage sales and estate sales – or even try online.
It sounds like you are looking for machined cast iron, which is ground down to be smoother and less porous. It’s the bomb but it is quite expensive if it’s new.
Love how you refer to teflon as “training wheels”. I had the same experience. I no longer need it anymore to keep things from sticking and I question the health concerns.
I also love my deep skillet with lid. It’s amazing. Favorite thing in our house to make with it – tacos! Our kids are obsessed with tacos right now.
I’ve been buying open stock pieces as I need them. My mother in law bought me the most wonderful stockpot for Christmas (I make a LOT of soup and am starting to make my own stocks/broths). I recently bought a Lodge 12″ skillet and it’s my new favorite thing to cook in. I wanted something that could go from stovetop to oven and could make killer cornbread. So far I’m in love!
After my nonstick pans started flaking and I started reading more about the chemicals they can leach into food I started shopping around about a year ago. It took almost a full year for the price to reach something I could afford, but I ended up getting a full set of Food Network ceramic cookware from Kohls last December (http://www.kohls.com/product/prd-1590944/food-network-10-pc-nonstick-ceramic-cookware-set.jsp). With coupon it ended up being a little over $100. Best purchase I’ve made in a long time. They heat evenly and really are nonstick – even without cooking spray. I used to burn out pans pretty quick by using high heat and cooking spray, but haven’t had that problem with these. And the red color just makes me happy so I probably cook more than I did before :) Really worth looking into if you’re shopping.
I got this Food Network ceramic set on this recommendation. They were on sale and I had a gift card, so only paid $80. Unlike the original commenter, they were about the worst purchase I’ve ever made, definitely the worst pots and pans. The ceramic coating has flaked in spots despite not using metal tools. The sides and bottoms get filthy and I’m not even sure what from because I’m not a messy cook. The staining won’t come off. I’ve also had two incidents where olive oil that was warming up in a clean and dry skillet suddenly exploded. Once it was so bad that it got all over my walls and gave my legs 2nd degree burns.
I have had them for maybe eight months and they look awful. Looking for a different, better set now. I’m in between Circulon Symmetry and Analon Advanced Nonstick. Have played with them at Macy’s, just watching sites to get a set at a good price as both cost around $300 and that’s a chunk for me.
I have this Cuisinart set, but with glass lids:
http://www.amazon.com/Cuisinart-77-10-Stainless-10-Piece-Cookware/dp/B00008CM68/ref=sr_1_1?ie=UTF8&qid=1428451279&sr=8-1&keywords=cuisinart+10-piece+cookware+set
I’ve cooked with them daily for almost 4 years and they are still going strong. So definitely a good option around the $150 price point. I totally agree about the deep skillet with a lid, that’s certainly my most used piece. I use it for any kind of sauteeing, plus frying eggs, making pancakes, french toast, grilled cheese, etc. The straight sides mean it has a larger flat surface area at the bottom than the skillets with the shorter curved sides. My other non-negotiable is a large stock pot for making soup and boiling pasta. I could probably get by with just those two pieces in a pinch.
Forgot to add – The one thing I don’t like about the glass lids is that they have a little crevice where the glass meets the metal rim of the lid. Little bits of stuff get stuck in there and it is almost impossible to clean. You can see that it’s dirty in there when looking down through the glass lid, but it’s such a narrow space, you really can’t get it clean.
Great post, Beth, and you make so many important points here. For many years I had a set a few notches up from that paper-thin set you describe, although when I bought it, it was a huge improvement over the ancient hand-me-downs and cheap mismatched pieces I’d used since I moved out of my parents’ house. Then a few years ago, I inherited a little money and decided that was the time to get what I really wanted, which was All-Clad copper core. I’d lusted after it for years, but even with the inheritance, it was way more than I felt comfortable spending. Then I found it nicely discounted on the Cookware & More website (cookwarenmore.com). I bought a whole selection of All Clad copper core irregulars, building my own very personally perfect set (including a butter warmer, which makes a wonderful little saucepan) and the price was minuscule compared to what I’d pay otherwise, even on a discount. But the best part is that you’d be hard pressed to see anything irregular about any of these pieces! I feel like I got everything I could wish for– great quality, great price, and exactly what I wanted. And their service was great to boot.
I’ve also treated myself to a few Le Creuset skillets the past few years– a 6″, 9″, and 10 1/2″. Love them to death. And last year I used a Sur Le Table gift card to buy two sizes of Scanpan skillets, which are by far the best nonstick in the world. They’re pricey, but incredibly better than any other nonstick I’ve ever used. Now my main issue with cooking is deciding which beautiful piece I want to cook in! Hey, there’s a fun problem…
It took me way too many decades to get high quality cookware (and knives too– equally important!), so my advice to younger cooks is to start building your collection as early as you can, get the best quality you can afford and/or request it for gifts, even if it takes a few years to build your set. (My best friend has been giving Le Creuset pieces to her kids for Christmas and birthdays for a number of years, and those lucky kids have some killer sets now.) Having quality pieces to work with really makes such a huge difference not only in how your dishes turn out, but also in the pleasure of preparing them, and I think that counts just as much.
Can’t say enough about the Scanpans. Even the “base” model is the bomb! So far I have only the 8″ frying pan, but I’m hoping to get a 10 or 12″ one. Cast iron is always a go-to for me. It becomes non-stick by nature with the right care. And, for Christmas, I got my dream pot… a 6 (or 7) quart Le Crueset dutch oven in Cherry red (the big one). Love it! A few good pieces are all you need.
Thank you for the information! I have a very hodge-podge collection of bad cookware that I purchased hastily when I moved into my own apartment. I’d like to get new stuff, but I feel guilty about discarding these pots and pans just a couple years after buying them.
What are you planning to do with your old cookware?
I’m keeping a few key pieces and taking the rest to Goodwill. :)
Really great info! Have you checked out Ebates? You shopped through the site and get a percentage back in cash quarterly.
Sorry, if this already been covered, but how do you cook a fried egg in a stainless steel pan WITHOUT using a LOT of oil or fat? I have tried all the suggestions that Erica made. I am beginning to think that it just can’t be done unless you have a non stick pan. Many thanks and if this is the wrong forum/post is someone able to point me the right direction?
A lot of oil is the only secret I know of, so that’s why I kept a small non-stick just for my eggs. :P I eat a lot of eggs and it’s just easier.
I have never used non-stick pans. Heat your kettle or fry pan, add your butter or oil and fry. Why would it stick? My pots and pans are all stainless steel, the oldest is about 50 years old. They stay shiny and bright and an SOS pad can be used if needed.
I use a little butter and never have them stick. A little butter and medium low heat works every time.
Thanks for your blog, Beth. My husband and I follow your recipes religiously. Are you familiar with Calphalon’s warranty? I know it’s too late, but maybe others reading this will find it beneficial. We have replaced several warn out pans both by mail and at the nearby Calphalon outlet store.
http://www.calphalon.com/Product-Support/Pages/Warranty-Information.aspx
That’s amazing! Thank you for sharing that!
I recently bought a set of cusinart stainless steel triply on Amazon for a little over 200. I highly recommend checking Amazon for amazing deals! Also, a word of advice for those who are new to cooking with stainless. Here are my rules haha
1. Never ever use high heat. Medium high can boil water, anything higher and you may scorch
2. Never put anything in the pan till water dances (check by dripping water)
3. After pan is heated, add oil of choice
4. Wait for oil to heat before adding food. This will help ensure no stick. Especially with fried eggs
5. After cooking, add hot water or wait to cool and add cool water and Bring to boil for stuck on food
6. Bar keepers friend powder will keep your pans beautiful and shiny
Another good place to consider buying from is a Restaurant supply store/website if you don’t mind that it won’t be pretty. You can get some decent prices on some very durable stuff. Cutting Boards, knives, pots and pans, sheet pans, food storage containers, etc.
Also Cast Iron is another good alternative as far as material. A Lodge 12″ seasoned skillet will run you about $20 most places and a 5 qt seasoned dutch oven is about $35-40. With a little bit of care they’ll last a loooong time, and if the seasoning gets ruined it’s easily fixable by just reseasoning it.
Great post! Very helpful, thank you. I inherited a rather nice copper-bottom set from my mom (after she got a glass top stove and couldn’t use them anymore!) but they are are their last legs.
Now you just need to add a cast iron griddle to your collection!
I do! That item has been on my wish list for quite some time. :)
Oh it is so worth it! I use my cast iron griddle so much it lives on the left 2 burners of my stove. Its a Lodge double sided (flat/grill). I got it pretty cheap years ago at a Lodge Outlet. And have since given several as gifts to prior so have seen mine and fallen in love with it.
People, not prior. Stupid autocorrect!
Just want to mention…..Calphalon has a Unison line that I absolutely LOVE! I try to convince everyone who will listen to get the covered 12″ non-stick skillet. I use it for everything. It’s the clean or dirty pan that never gets put away. E.V.E.R. I had an issue with my first one, after MUCH use; took it back (to BB&B) and waltzed out with a brand new one in trade! Did I say how much I LOVE this pan?!?!? I have a few other pieces now, too, and nearly the entire line of the Calphalon stainless steel pots! I doubt I’ll ever buy another brand again!
Great post! Thanks for outlining your process. I’m curious to know if you have a gas cooktop? When we moved a few years ago I had to switch from gas to electric. I’ve really struggled with my stainless steel (All Clad) pans since then. I have always preferred it to non-stick, but definitely have more food casualties now! :( If you do have electric – any tips would be appreciated!
Ahh, I have gas. :(
I have a mix of Calphalon Tri-Ply and All-Clad. I LOVE them soooo much. I didn’t pay that much for them. I got the bulk of my set (mix and match) from Macy’s during the friends and family event (sale price + 30% off? Yes please!) and I filled in with basics from TJ Maxx and Marshalls. They always have a few pieces on clearance. I hope you like the OXO ones. I like their housewares so hopefully their cookware will be good also.
The first requirement I have for anything I use in the kitchen is that it is not made in China. I worry about lead. I worry about things manufactured with horribly polluted water in badly polluted air. I will only buy cookware manufactured in the US or EU. I use Lodge pans a lot. Ross carries a line of pans made in Italy.
Very interesting post, Beth. It looks like you found a great set! I’ve been cooking for over 40 years and have never owned a cookware set. I’ve just acquired pieces as I needed them. I find my most essential pieces are my Lodge 12-inch cast iron skillet, a Scan Pan 3.5 quart skillet with a lid, a 7 1/4-quart Le Creuset Dutch oven (purchased over 35 years ago before they became crazy-expensive), a 4-quart Revere Ware saucepan with steamer insert, a 4-quart Caphalon saucepan, and an 8-quart 4-piece pasta/steamer set. I could probably get rid of everything else and get by with those pieces. (Don’t tell my husband that!)
Thanks, Beth, a very helpful post!
It might also be worth mentioning that you don’t necessarily need a matched set, although they are often a better deal pricewise. When I shopped for cookware a few years ago, I bought, as open stock, only the Simply Calphalon pieces I needed, and saved quite a bit not getting items I wouldn’t use (and didn’t want to store), or pieces I already had that didn’t need to be replaced.
I wish I could like this, lol! So true. I mixed and matched my set so I got exactly what I needed.
We’ve purchased several sets of non-stick cookware. We’ve replaced them before they get to the state yours were in. Generally speaking we found that unless you want to shell out a large amount of money (600+), the lower cost sets generally age the same way. Our preference is the Kirkland (Costco) set. Our last set died and my MIL gave us some Guy Fieri non stick and I am not a fan. It’s really light weight and doesn’t cook evenly.
It’s smart to do your research and good for you for going Stainless Steel. We’re so busy here that I prefer non-stick since it’s easier to clean up. I hope your new set lasts decades!
A few years ago, after I had heard about the carcinogen in the non-stick coating, I looked for something USA made and non cancer causing. I found that a well-seasoned cast iron skillet was the way to go. It’s non-stick after seasoning and little use. The brand Lodge Logic is made in the USA.
I have never been happier and knowing that iron does NOT cause cancer is wonderful peace-of-mind.
This post couldn’t have been more timely for me! I’m in the market for a new set of cookware. Years ago, we inherited a set of the Simply Calphalon but, like yours, several of the pieces have seen better days, and I really want to get away from the non-stick. When I started shopping for good quality SS, I was floored by the prices! The OXO set looks like just what I need, at a price I can live with. Thank you for this well-thought out post.
Excellent post! I love traditional Calphalon non-stick pots and pans. How do I build my set? I buy them at TJ Maxx/Marshalls/Home Goods as individual pieces. They’re significantly discounted, and seem perfectly fine to me.
I also always have a new pan on my Christmas list (Mother always insists on buying Christmas presents, even though I’m 30).
Great, informative post! Thanks for the information. Although I live with my grandparents right now, I will be shopping for new cookware within a year. :)
Most of my cookware has been attained through pure chance and accident. I started by searching through the kitchen-labelled boxes in the furnace room when I moved into my apartment and found that most of my grandma’s stainless steel pots and pans had been stored away after her death. It’s been a couple years and I still have most, if not all of them. They’re heavy and I’ll probably cry if they ever go belly-up.
When I moved into my own home, I discovered my parents had an ENTIRE. SECOND. SET. of stainless steel Wolfgang Puck cookware stored in another unused room of the house. That set has been amazing and will probably never die, too. Dad has gotten me a few gift pieces of WP SS accessories since then, thinking that’s my preferred brand, which has been nice (I don’t care; just use what works).
Similarly, I also pilfered a rice cooker that must be several years old and NEVER USED from an upstairs closet about a month ago.
Moral of the Story: Moms, don’t ever get vindictive and hide cooking supplies: your culinary-inclined offspring will find them and you will lose them.
Wow! Jackpot! Hahaha
Congratulations on your new set of cookware! I have a bunch of stainless steel that I love (All-Clad copper core) and will probably be cooking with for the rest of my life. How do you take care of your pots and pans? When we bought our set the sales person suggested using Barkeeper’s Friend to keep everything shiny and looking like new. 7 years later we still use it every time we clean our stainless steel. It’s amazing! We only use it on the inside of our cookware (out of laziness), but if we’d use it on the outside as well then I’m sure our whole set would still look like we just took it straight out of the box.
Yes, I actually meant to include Barkeeper’s Friend in the post, but totally forgot! I bought some of it right away and have been using it to hand wash the set so far. They’ve been really easy and quick to clean out by hand, but I’m sure at some point if I get extra tired or lazy, I might pop one in the dishwasher. :)
Here in Virginia, BB&B coupons can be used even if they are expired. I keep a huge stash of them. It sounds like you got a great deal! I have All Clad pans that I got for free with credit card points. I never noticed the points for years and then one day when I did, I was amazed. Pure chance. I still keep a few non-stick pans.
Good choice, My wife & I received a set of Wolfgang Puck SS cookware for our 15th wedding anniversary — not perfect but the price was right. 18 years later it’s still going strong. Big heavy SS stuff, heats very evenly, works great in oven, has glass lids, double riveted handles. Similar spec’s to your stuff, you should be real happy.
I do also have 2 cast iron dutch ovens, 2- 10 &12″ cast iron pans, plus 3 non-stick skillets(omelet,9/11″) of various sizes for egg’s, pan sauce dishes(just easier to clean up), plus a real cast iron imported 16″ wok (should use it more but it’s such a pain to store/re-store in my 12×14 kitchen!)
I think you will be very happy, so nice to clean up a mess with bar keepers friend if needed! Got to love SS!
This looks like a great set! I was extremely lucky, when my husband and I got married, my mother-in-law gave us a brand new set of All Clad stainless steel cookware. I absolutely love them.
I bought my first set of pots and pans last summer. I’m in college and had no idea what to get. I decided to stay away from teflon for several reason: 1) reports of it leaching into my food and 2) Teflon lets off vapors that are very toxic to my pet bird. I decided to go for T-fal 14 pc stainless steel set from Target for about $150ish http://www.target.com/p/t-fal-14pc-stainless-steel-cook-set/-/A-14630953#prodSlot=_1_1.
It was TERRIBLE! I don’t know if it was the brand or just cooking with stainless steel. I was told not to cook stainless steel on high heat or you’ll “burn the pan”; also you shouldn’t use cooking sprays only butter or risk staining the pan. There was also some worry about cooking acidic dishes like tomato sauces in stainless steel. I toughed all that out for these pans. What got me was how LONG it took to cook anything! Just a simple cheese quesadilla would take close to an hour! They also started to discolor; there was this strange rainbow look to them. The handles being just stainless steel would get really hot, like needing a pot holder hot. Thankfully Target let me return them after a few weeks. I ended up buying Costco’s Kirkland Hard Anodized 15 pc. it was about $250 including the price of a Costco membership. http://www.amazon.com/Kirkland-Signature-Hard-anodized-Aluminum-Cookware/dp/B00GEZZBT0/ref=pd_sim_sbs_hg_6?ie=UTF8&refRID=09NZRC4MNH9BBAGGNR7T
These pans are AMAZING!!!! They’re thick, have glass lids, and conduct heat so well that even washing with hot water the pan heats up and stays warm. They can also go in the oven like the stainless steel! I love everything about them and I’d suggest them to anyone who would listen to my rant. haha Cleaning is a breeze too, I could wipe these clean with a paper towel. gross.
I have used well-tempered cast-iron cookware for the last 25 of my 61 years. I regret that I was ignorant of the benefits and joys of cooking with cast iron when I was younger. I rejoice that I have wizened up with age.
This is such a helpful article–thank you! We found the process of selecting a set of pans SO stressful, but ended up inheriting a set before we decided and adding to it as we needed things. Nothing really matches, but that’s okay. When it’s time to shop we will come back to this great explanation :)
Very helpful! Could you expand on the topic and do a series of kitchen essentials? I’m doing my wedding registry and actually looked back through your posts to get an idea of what cookware I needed!
I’ve got you covered! I made this list of Kitchen Essentials last year with links for examples. I hope you find them helpful! :)
Don’t feel obligated to buy a set. I use cast iron pans which I love. They belonged to my great-grandmother. And I find they are better ‘non-stick’ pans than teflon coated ones if properly cared for. I use stainless steel pots that I bought piece meal. My dutch oven (a second hand purchase) doubles as my big pot. It works well for soups, large batches of sauce. I love the fact that I can move it from the stove top into the oven.
We needed new cookware and decided to individually buy the pieces that we actually wanted, instead of the whole set. I got a stock pot and two saucepans (one 5 cup, one 9 cup). I use my cast iron skillet for cooking everything else. This scenario worked for us because we didn’t have the space for the whole set, nor did we want to just have extra pieces laying around that we had to move out of the way to get to what we wanted to use! The set is nice, but really … there are only four burners on a stove anyway!
Once I got to the point where I could afford it, I started getting the hard-anodized Calphalon Contemporary pieces. I didn’t spring for a full set all at once, but I’ve been adding pieces over time. (That huge Dutch oven is calling my name!)
I absolutely love them, and plan on using these pans for the rest of my life. I still wash them by hand, but they clean up so easily. I’ve never paid this much for pans, but they have been so worth it. It’s actually a strange pleasure to use them…and even to clean them!
This looks like an outstanding set! I have All Clad cookware that I bought in my early 20s, and more than 30 years later, it’s still going strong. I expect to have it for the rest of my life. My daughters are grown and I’ve been wanting to help them get started with a good cookware set. I bought them each two pieces of All Clad, but this set would be perfect! However, we’ve all moved to Canada and it doesn’t look like BB&B carries it here.
There’s a sneaky way to use that 20% coupon for an online BB&B item. Go to the store’s registry desk and ask for help ordering an online item. They do the order for you, honor the coupon, and it’ll be shipped to your house. I got $80 off my Breville Soux Chef food processor that way.
Whoops! I didn’t think my first post went through and now its doubled.
If you sign up for their emails they send an online only, 20% off coupon. I get one per month. It’s a one time use coupon connected to your email address. So if you get the mailer and the email you can get 20% of two items, one online and one in store!
You do need the deep skillet! I hosted a Pampered Chef party to get mine 50% off. That was 15 years ago, and I still use it a few times a week. My pots and pans were a Christmas gift from my parents, and I know that they’ll continue to last me years, but yours are pretty. I’ll live vicariously through you :)
I’m curious — Did you consider cast iron? Why or why not?
I have a couple cast iron pieces, but for the bulk of my daily use I prefer something a little lighter and easier to clean. Plus, it’s *really* hard to get good pictures with the black cast iron, so I had to take that into consideration for the blog. Ha!
I’m an avid thrifter and I’ve been fortunate enough to find many pieces of Le Creuset over the years. I bought a complete set of unused, enameled cast iron Descoware(later bought by Le Creuset) at an antique store for $150. Just last week I found a giant Dansk pot for $5.
Nice!!