Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 4 1 2 ... LastLast
Results 1 to 25 of 84

Thread: New Pots and Pans

  1. #1
    Senior Member DawnMarie's Avatar
    Join Date
    Nov 2010
    Location
    Iowa
    Posts
    843
    Blog Entries
    9
    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.

  2. #2
    Super Member Airwick156's Avatar
    Join Date
    Dec 2010
    Location
    Grants Pass, Oregon
    Posts
    3,558
    Blog Entries
    6
    I prefer a good heavy duty stainless steel myself. The set I have is good and cleans easy.

  3. #3
    Super Member frauhahn's Avatar
    Join Date
    Feb 2011
    Location
    Chelsea, MI
    Posts
    2,249
    I paid a lot of money for a good set of stainless steel pots and pans back in 1970. My mother told me that it was stupid to pay so much-I'd get bored with them. . .41 years later, their still in service, and look pretty good for their age-and I do a lot of cooking!!

  4. #4
    Super Member cabbagepatchkid's Avatar
    Join Date
    Sep 2009
    Location
    Massachusetts, USA
    Posts
    1,787
    I like my stainless steel pans but for frying I like my good quality non-stick pans. I had porcelain covered, when I first got married back in 1971, and I only liked the dutch oven or saucepans. The frying pan wasn't good for frying eggs because they would stick. Keep in mind that 1971 was before the days of T-Fal pans. We had teflon pans and they were alright but when T-Fal first came out it was awesome!!

    ETA: Frauhahn---I'm still loving the dogs in your avatar :mrgreen:

  5. #5
    Super Member
    Join Date
    Apr 2010
    Location
    Massachusetts
    Posts
    1,934
    Stainless is my choice too

  6. #6
    Super Member
    Join Date
    May 2009
    Location
    Merced, CA
    Posts
    4,230
    Blog Entries
    1
    After learning more about the dangers of hot Teflon, I tossed all I had, especially since I manage to scratch them a lot. Moved over to Corning Ware and Stainless Steel, even have a marvelous Stainless Steel electric frying pan, which I use most often in summer, far less heat that way. Gave my too heavy old cast iron to son, who had drooled over it for years (so did his wife).

  7. #7
    Power Poster earthwalker's Avatar
    Join Date
    Jun 2009
    Location
    Perth, Western Australia
    Posts
    10,297
    I would go for the best quality stainless steel you can find. They are often made with a thick base, usually with a layer of copper between (this conducts heat evenly). Stainless steel is easy to clean, does not taint different foods and does not have a problem with surface pitting or chipping. A couple of cast iron pans are also a handy thing to have.

  8. #8
    Moderator Up North's Avatar
    Join Date
    Mar 2008
    Location
    North East Lower peninsula of Michigan
    Posts
    6,502
    I had a cheap set of porcelain pans for years that always remained new looking. I used them till the handles all fell off now I have stainless I do not like the Teflon ones as they scratch to easily and then things stick. I do have a couple for eggs.

  9. #9
    Super Member IrelandDragonQuilting's Avatar
    Join Date
    Jan 2011
    Location
    Limbo
    Posts
    2,032
    I have the hard anodized ones, paid around 200.00 made sure they had the NSF stamp, and LOVE them, I have had them for seven years and I have teenage boys who do the dishes, you can imagine...... dramatic pause..... Pans are still like new and are a dream to work with. I like that I can use them in the oven if needed.

  10. #10
    Super Member babyfireo4's Avatar
    Join Date
    Jan 2011
    Location
    Peru, Indiana
    Posts
    1,567
    Blog Entries
    2
    I just know teflon is bad about flaking and gettin in food after awhile. Stainless steel is my fav. but can have food sticking to it issues (I circumvent that by using comet on em or steel wool pads).

  11. #11
    Power Poster alikat110's Avatar
    Join Date
    Oct 2010
    Location
    Waco, Texas
    Posts
    15,217
    Blog Entries
    9
    Quote Originally Posted by earthwalker
    I would go for the best quality stainless steel you can find. They are often made with a thick base, usually with a layer of copper between (this conducts heat evenly). Stainless steel is easy to clean, does not taint different foods and does not have a problem with surface pitting or chipping. A couple of cast iron pans are also a handy thing to have.
    I agree with this

  12. #12
    Super Member julia58's Avatar
    Join Date
    Jan 2007
    Location
    Southwest Virginia
    Posts
    1,879
    Blog Entries
    1
    If I were to get a new set, i'd get stainless steel. And the best I could afford. You get what you pay for in pots and pans.

  13. #13
    Super Member Dolphyngyrl's Avatar
    Join Date
    Jan 2009
    Location
    Southern California
    Posts
    5,701
    Have hard anodized for 4 years love them

  14. #14
    Super Member JEM65's Avatar
    Join Date
    Feb 2010
    Location
    Metro Atlanta
    Posts
    1,660
    I am going to celebrate my 25th wedding anniversary this month. I have a set of Farberware stainless steel pans that I received as a wedding gift - they are still like new and I raised and fed three kids from them! I love a good cast iron frying pan for fried chicken and such, and I still keep a Cuisinart non-stick frying pan for breakfast and grilled cheese!

  15. #15
    Junior Member lovestosew's Avatar
    Join Date
    Jan 2011
    Location
    Orland Park, IL
    Posts
    153
    Blog Entries
    6
    I would go with the stainless steel. Believe it or not, I still am using a set of pots and pans from the early 60's that were my mom's, and they still look great.

  16. #16
    Super Member Charlee's Avatar
    Join Date
    Sep 2009
    Location
    PNW (I wish it was the Ozarks!)
    Posts
    6,509
    Blog Entries
    6
    I only use stainless for soup pots and pasta. For EVERYthing else, I use vintage and antique cast iron. (Griswold, WagnerWare, Favorite, etc.) All of my cast iron skillets are "no stick" by virtue of their seasoning from heavy use, as are my dutch ovens.

  17. #17
    Super Member Chasing Hawk's Avatar
    Join Date
    Jan 2010
    Location
    Pacific Northwest
    Posts
    7,586
    I got rid of all my non stick pans over a year ago. And bought a really nice set of stainless steel pots and pans. And I love them, they really work great on my "turbo" stove as we call it. They retain heat rather well and clean up is easy. On tough stuck on food I soak them a bit then use Barkeeper's Friend cleanser and rinse well.

    My set is similar to this one.....

    http://store.calphalon.com/ProductName/298835##

  18. #18
    Super Member
    Join Date
    Nov 2010
    Location
    Florida
    Posts
    1,612
    Blog Entries
    1
    I have a set of Wearever stainless steel and I love it. It is so easy to clean. When I finish using it, I wipe out everything I can with paper towels and then pour just a little white vinegar into the bottom of the pans. I let them set until I finish washing the rest of the dishes. Then I wipe out the vinegar with paper towels and wash with a touch of soap and water and they really sparkle. So easy to use and they making cooking easy, too. If you can use a dishwasher (I can't because of the detergent), they wash up nicely in there, also. Good luck with whichever type you choose. :)

  19. #19
    Senior Member star619's Avatar
    Join Date
    Oct 2010
    Location
    Shreveport, LA
    Posts
    855
    Blog Entries
    7
    Stainless steel!

  20. #20
    Senior Member
    Join Date
    Dec 2008
    Location
    central California
    Posts
    637
    All-Clad tri-ply stainless is the winner of most reviews, but it is very expensive. Tramontina (sp) is a brand carried by Wal-Mart that did really well in tests compared with All Clad, and MUCH less expensive. Look for tri-ply stainless anyway, several brands are using it.

  21. #21
    Super Member
    Join Date
    Sep 2010
    Location
    Upper Michigan
    Posts
    8,592
    Blog Entries
    14
    Have hard animist and love them. Got 2 sets on sale on gsm. Gave 1 set to DD. They clean easy and I even burned one. Eggs slide off u can clean then with paper towel!! Can put them in oven even in camp fire!!

  22. #22
    Super Member cr12cats's Avatar
    Join Date
    Oct 2009
    Location
    ks
    Posts
    1,111
    i love my large stainless frying pan that has a glass lid and hollow handle. the handle stays cool and only gets hot if i use it in the oven. i use it for my meats, cakes,cornbreads casseroles just about anything. for everything else i had a party for pampered chef and got their whole set free. they have been really good since 1996. the tall large pot i have is also stainless steel with a copper bottom from the 60's from my mon it is great it is a reveere (sp?). the others i have had the kids burned up only the one from the 60's servive them. so i got these after they were out of the house.believe it or not the hollow handle one i got at wal mart for about 20 dollars that i use for everything. the only thing i can't seem to cook in it is shredded hash browns or obrian potatoes they stick real bad. i guess i am doing something wrong but i don't like making them anyway.

  23. #23
    Super Member verna2197's Avatar
    Join Date
    Feb 2011
    Location
    Tennessee
    Posts
    1,589
    I have Stainless Steel. Actually I have 3 sets of the pans made by Wolfgang Puck and I love them. Even for frying up stuff. They may require a little more elbow work in cleaning up, but I would take Stainless Steel over Teflon anytime.

    Now my DH prefers a good Iron Skillet for his frying up, and I do use one when I make cornbread in the oven.

    Verna

  24. #24
    Senior Member
    Join Date
    Jul 2009
    Posts
    940
    If you're going to be getting a set, stainless is probably the best all-around choice IMHO. Personally, I never bought a set---only open stock of the pans I needed. I think sets put in more than you really need). I have mostly calphalon (you need to use a little differently than stainless, but is virtually non-stick), one non-stick used only for cooking eggs, cast iron skillet for cooking chicken, etc. I cooked in restaurants while in college and found that one type of cookware was not the best for all things.

    Lastly, I think it is worth it to put the money into a good roaster (either stainless or anodized) because you can make gravy on top of the stove in the same pan you roasted in (and that makes cleanup lots easier, too!).

  25. #25
    Super Member jansquiltn's Avatar
    Join Date
    Jan 2011
    Location
    King George Virginia
    Posts
    1,199
    Got a set of Revere ware copper bottom stainless for my wedding twenty years ago and they have worked well on gas and electric stoves. Love Their steamer use it every day.

Page 1 of 4 1 2 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.