Reader Help: New pots and pans, which ones should I buy?

By A'Dell

When I got married 5 years ago, my husband had a set of Circulon non-stick cookware and I didn't replace it. I like it. It's easy to clean, heats up quickly, retains heat well and cooks evenly. It's decent.

But, almost a decade after its first use, the non stick surface is wearing off and I have heard this is really, really bad. If I'm being honest, it has been wearing thin for a year or so and I've continued to use it, even though I KNOW I shouldn't, particularly with kids that I'm cooking for. (Not that they ever eat anything I make, but it's the point.) It's time for new cookware at my house.

I like the non-stick nature of my Circulon, but I don't like that it has a seemingly limited life span. It's annoying to pay big bucks for cookware and know it won't last all that long. Call me crazy, but I expect my cookware to last 20+ years with proper care. I also don't like that non-stick finishes have such a bad reputation in general, even when NOT peeling or thinning out.

I'm torn on what to buy next, but whatever it is has to come from Macy's because my mother-in-law works there and she can get me a KILLER deal. So! Please educate me with your first-hand experiences. Let's look at options, shall we? 

5-piece Le Creuset Enameled Cast Iron, $359.99

I like how they count the lids as individual pieces in this set. A lid? FOR SERIOUS, MACY'S?

This is really a 3-piece set and I think I'd need another sauce pan and maybe another skillet to meet my needs, which will inflate the price. I am hesitant to venture into Le Creuset (or similar) territory primarily because cast iron is hand wash all the time AND it's a bit dainty in that if you don't take care of it properly you can ruin it. It's also heavy as hell and I think getting it in and out of my cabinets would be like doing a weighted squat. (Perhaps not a bad thing?) I have heard good things about cast iron's natural non stick properties, but I am not sure I believe it. Maybe? Anyone have experience with that?

I know that I can go to a camping store and buy Lodge cast iron pans for way less but let's be honest: they are not as pretty. I like pretty.

All-Clad Masterchef 2 10-Piece Cookware Set  $589.99

These look pretty slick, right? I like how there are lots of pans and they don't have a non-stick finish. They're just simple and classy and they won't rust if I leave them in the sink. If a cooking reality show popped into my kitchen as a surprise I would look like a total pro with this set! (It could happen.)

I have one All-Clad pan already, and I like it, but it's kind of a pain to clean and I don't use it very often. I can't put it in the dishwasher and things DO stick to the bottom and require a bit of elbow grease to clean. On the other hand, I already made the decision to forego a non-stick finish in the name of good health and value over time. I think elbow grease will simply be required more often around here.

Plus, this set has a bonus offer right now: an All-Clad Lasagna pan, some oven mitts and a cookbook. I am not so hot on the oven mitts or cookbook (they just scream "re-gift") but the lasagna pan is neat. I like lasagna.

Calphalon Tri-Ply Stainless Steel 13-piece Cookware Set $449.99

This is too many pots and pans. I am not running a restaurant, Calphalon. Who actually needs this many pans to make dinner?? Who has enough cabinet space to actually store this many pans?

If we can get over the abundance of product, these ALSO look quite slick. They are made in America, even! They are dishwasher safe. I've never owned a Calphalon product though, so I'm a bit leery. I don't know anything about this "tri-ply" hootenanny.

This set comes with two bonus offers right now: a dutch oven (OMG ANOTHER PAN? That's NINE PANS.) and a utensil set, making it quite the value compared to the All-Clad set. 

What do you think? What direction should I go? Le Creuset, All-Clad or Calphalon? Or, something else I didn't find? (Remember, it has to come from Macy's.) 

Comments

[Natalie]

I have calphalon set. We got them for a wedding present 3 years ago. They still look great. I like the stainless steel. I never put mine in the dishwasher. I bought one nonstick skillet at Ross and use it when making omelets and such. One sauce pan is a little warped, but this is probably my fault?

[stephanie]

We don't have a full set of anything. We have a mix of All-Clad (I think 2-3 pots/pans), a Le Creuset french oven (LOVE!), some other brand cast iron skillet (from Crate and Barrel, I think), and a few leftover non-stick no-name pots and pans from my pre-married days that will be replaced with All-Clad eventually.

I really like the All-Clad, but I have to be honest that my husband usually washes the pots and pans, so the elbow grease is less of a concern for me. :-) (He also is the one who specifically picked out the All-Clad.) I also like having one cast iron skillet, but I don't think we'd get another, except maybe eventually a cast iron grill pan when we have room. Le Creuset's enameled cast iron cleans up pretty easily, but I don't have much experience with the non-enameled cast iron.

[Home Sweet Sarah]

I know a lot of people have many thoughts on how non-stick sucks and blah blah blah, but I love our Calphalon non-stick set. We do have one Calphalon stainless saute pan, that we bought one-off, for things like browning and whatnot. But, using ALL stainless for ALL my cooking just terrifies me. I like that I can sort of forget what I'm doing with the non-stick stuff and come back and NOT find my food glued to the bottom.

I do also think it's important to have one Le Crueset (or comparable) enameled piece, like a Dutch oven or something. Or even an enameled saute pan, which I am currently trying to talk Chris into believing we need :-)

[Rhi]

Go for the All Clad. Cooks Illustrated says it's the best (I have their cookware ratings scanned somewhere - will see if I can find it for you). We have the 10 piece and loooove it. And, we have a couple large Le Creuset pieces. Do you have a LC outlet near you? There are great deals to be had there.

[Christine]

I have the Calphalon (also a couple of Le Creuset pieces) and then one non stick pan that I use for things like pancakes or eggs. OH and I have a ginormous Lodge skillet that rocks the house for things like steaks. The problem with nonenameled cast iron is that you can't cook acidic foods in it without ruining the finish - so no simmering tomato sauce in the Lodge pan.

I have no complaints with Calphalon (had for two years), but I do occasionally experience stick issues with things like scallops, where you sear, but not always enough to get it hopping off the pan fast and easy - for this I prefer the Lodge pan. Le Creuset comes out for soups, or long simmered things...They are cumbersome! But beautiful, and food comes out well in them.

Good luck!

[Jessica]

I also have non-stick cookware that's starting to not look so hot. I feel guilty using it, but, like you, have a hard time giving up the convenience...

[Ginger]

I actually have a combo of all of the above, plus two Calphalon nonstick pans (technically omlette pans) for specific jobs. I love all of them, but I'm not sure I'd buy a set of anything--it's much nicer to mix and match!

I will say that the single most used piece of cookware that we own is our Le Crueset dutch oven. We probably use that more than all the others (it's amazing how much you can do in the enameled cast iron).

[Arwen]

I replaced all my pots and pans within the last couple years with Calphalon One Infused-Anodized cookware. I researched a lot and decided to go with it because it's billed as "semi-stick" - it doesn't have a non-stick coating, but the metal is treated so that food doesn't stick to it the way it does with classic steel cookware. I have been SUPER happy with the pans - they are dark so I don't have to worry about keeping them shiny, but they're not coated so I know they'll last for years. And they really are easier to get clean than regular pans, although they're not dishwasher-safe.

I do think everyone needs one good non-stick pan, and I have one and use it regularly, but I'm a little uneasy about the chemicals in the coating.

Shoot - I just checked and it looks like Calphalon discontinued the infused-anodized line. It's still available from various online retailers, but you probably wouldn't be able to find it in a store and see the actual product in person. So that's no help.

Good luck with your decision, A'Dell!

[Morgan s]

All-clad stainless steel, FTW! I have a 10 year old set and they still look brand new. Educating my husband on how to not burn the ever-loving crap out food in them was a challenge. ( warm the pan for a minute,then add your oil or butter and these pans conduct heat like a mofo, so you pretty much don't need any heat higher than medium) They remain in showroom condition in spite of the burnt messes my husband made because all you do is scrub them with Bartender's Buddy (?) which is basically a very fine version of comet-like scrub that gets them sparkly clean in no time. I got my 10 piece set for $150 when I worked at crate and barrel because they discontinued that particular mix of pan and pot sizes. Employee discount score!

[Elsha]

I have the calphalon 13 piece set (since I switched in May!) and so far I love it. And I totally understand the "have to buy from a store where a relative works." I got mine from Bed Bath and Beyond (my brother in law manages one) on employee incentive. ($150 off list.)

Also, you should know that cast iron isn't naturally non-stick, you have to keep it seasoned. If you don't have experience with cast iron, go buy a cheap lodge skillet to see if you like it or not. Then buy the expensive stuff if you do. I personally love cast iron, and use it in addition to my stainless for stuff like eggs.

[Holly]

All-clad! That's what we've had, and they've been great for 9 years, so far. Side note- the bottoms did kinda get scorched when we were living in an apartment with electric burners. I'm sorta pissed about that, especially since the house we bought 2 years later has a gas stove - which I totally prefer, I just feel stupid with the scorched pans since that wouldn't have happened otherwise. And? No dishwasher in our house anyway (though Bert likes to call me the "dishwasher" since I totally am) so no comment on the scrubbing since I have to do that anyway. And at lab too. It never ends, the washing of the dishes.

[Melissa]

Honestly, don't buy a set. When I worked at Sur La Table I rarely recommended sets. Most people don't need an entire set.

I wrote a super long blog post about my cookware recommendations last year if you want to take a look:
http://www.vonhinken.com/2010/05/23/essential-kitchen-tools-iii-buying-cookware

[Alison!]

I agree with Melissa about not buying a set. When I worked at Williams-Sonoma we always spent time with customers encouraging them to pick out some versatile, essential pieces they know they'd use and love. And for what it's worth, All-Clad cookware is the best for everyday cooking. The stainless steel is easily cleaned with Bar Keeper's Friend, none of the pieces are too heavy (unlike Le Creuset) and All-Clad heats quickly and evenly. I do love Le Creuset though (I have 4 dutch ovens!!) and I would definitely recommend getting the 7.25 quart dutch oven. Have fun picking out your cookware! What fun!

[danish]

I have a full Calphalon set, which I have had for over 5 yrs and I don't think it's standing up well. Shows a lot of nicks and I NEVER use metal utensils on them.

I have to say, I love my 2 Anolon non stick pans best. One is kind of wok-shaped with a glass lid and I use it for everything. The other one is a very heavy omelette pan. Both were bought at Macy's.

(PS My mom hates her Calphalon set we got her for their anniversary.)

[kakaty]

Whatever you do go for mostly All-Clad. They are amazing. I'm slowing replacing my 12 year old Calphalon with All-Clad. But a dutch oven Le Creuset (go for the 7.25 quart) is also really nice to have.