New Pots and Pans

Old 06-13-2011, 04:38 PM
husband-of-a-quilter's Avatar
Join Date: Aug 2010
Location: North Central PA
Posts: 75

Since my wife does the quilting I do the cooking. I have a glass top stove and I love porcelain with porcelain insides. There is an art to cooking with porcelain (do not get it too hot) but it is easy to clean up when finished. I got most of mine at Ross's and it is the Tivoli brand, I did get some odd stuff on ebay. . I also have a set of Faberware stainless steel without non stick and for the money it is well made (there is different quality of Faberware so be careful). I have a great stainless pasta pan and steamer I got a Wegamans and various other brand name pans I got at TJ Maxx. I have a handful of cast iron I use for breakfast. There are some wonderful pots and pans out there and I find you get what you pay for. I really do love to cook and have far too many pans for one man to have.
husband-of-a-quilter is offline  
Old 08-14-2012, 09:38 PM
Junior Member
JillC's Avatar
Join Date: Jan 2011
Location: NW Oregon
Posts: 147

Originally Posted by DawnMarie View Post
I'm in the market for new pots and pans.
Does anyone know anything about the differences (good and bad) amongst Stainless Steel, Hard Andonized, and Porcelain Coated pans?
I just don't know what to get. I'm looking for the most durable and easiest to clean.
I have All-Clad 3 ply stainless--made in the USA!
JillC is offline  
Old 08-15-2012, 05:42 AM
Super Member
blondeslave's Avatar
Join Date: Mar 2009
Location: Airmont, NY
Posts: 3,226

I have the set of Farberware stainless I got back in 1974. Still looks good and cooks great. In the last couple of years I've added nonstick "green" pans with the nonstick caramic surface-they are absolutely fantastic-nothing sticks to them. I even got a roasting pan with this surface and it's amazing-nothing sticks to it.
blondeslave is offline  
Old 08-15-2012, 08:46 AM
Senior Member
Join Date: Nov 2008
Location: Minnesota
Posts: 862

Stainless steel - get a heavy grade or stuff will burn instead of simmer.

Hard Anodized - Caphalon is the most common and popular of this. Very expensive. Cook very nicely. I loved it, my Mom loved it. However, we have sold most of it now. Too heavy if you have wrist or serious arthritis problems. I also think the dark grey is ugly. There, I said it. Dark grey is depressing to look at on your stove. I prefer shiny stainless steel or vivid blue.

Porcelain coated pans - I've never used these, so can't tell you much, but if most of what you cook is tomato based, they are a better choice than the Caphalon. Tomatoes cooked down in Caphalon have a metallic taste. Until I lost my sense of smell, I hadn't noticed this. Now it overwhelms the flavor of the tomatoes.

As much as I've always wanted a matched set, I've bought 2 and find that only one or two pans work for me and I want something else for other stuff. However, if getting only one set, a heavyweight steel works very well.

Go ahead and laugh, but I primarily use cookware that dates from the 30s and 40s. It's not as heavyweight as Caphalon, but not prone to burning. Except for an omelet pan which is non-stick. However, it is not as heavy as the Caphalon. BTW, I don't like nonstick. Things don't brown right - it steams rather than crisps up unless you use high heat and of course, high heat affects the non-stick.
IAmCatOwned is offline  
Related Topics
Thread Starter
Last Post
General Chit-Chat (non-quilting talk)
03-23-2016 10:51 PM
General Chit-Chat (non-quilting talk)
01-04-2012 09:14 AM
05-09-2011 08:39 PM
General Chit-Chat (non-quilting talk)
05-08-2010 09:57 PM
General Chit-Chat (non-quilting talk)
04-01-2010 04:40 PM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

FREE Quilting Newsletter