I recently went from non-stick to stainless steel (Cuisinart brand) and really am happy with them. My guys did want a new non-stick fry pan for eggs though lol.

Forgot to mention...if you get stainless steel, you will need a stainless steel cleaning product because some food items discolor the bottoms and it is common. There are a few different ones at the local grocers in the dish soap isle.

If you have a Costco nearby, you may want to take a look at their stainless steel pans, http://www.costco.com/Browse/Product...rodid=11503441 . I bought them when I was looking a few years ago and have been very hapy with them. If you Google them you can find lots of reviews and opinions. Can't remember why I decided not to go with Hard-Anodized Aluminum but we are just too rough on our cookware to even consider porcelain coated.

Have had stainless for years....also like cast iron skillet for
frying and cast iron dutch oven, made in USA>>> :thumbup:

Stainless steel!

Years ago I bought stainless steel with the thick bottoms. They are called waterless cookware. I still use them every day and they cook good and have lasted very good. They have been a joy as with BarKeepsFriend cleaner, they are very easy to take care of. Happy shopping.

i had to get stainless steel for my glass cook top. i got Caphalon and Cuisenart too. they clean up well but tend to let food stick some. then i looked for a small skillet with non stick surface but stainless steel bottom, which is a must. found Oneida. got a large one too! I sore i would never use teflon or silicon bottoms again but love it.
I got a set half price at Bed,Bath and Beyond on their sale rack!!

I've had my stainless steel since 1960, and they are still good, although I should replace a couple handles. I also use my cast iron pieces which are well-seasoned (but heavy), and I recently added a set of T-fal which was about half-price of regular. I once had a set of Kitchen Fair,(party plan), which were heavy, but great at first, but over the years the no-stick interiors flaked off. That was an expensive venture, as I bought 2 smaller sets for my kids. I do like the T-fal for eggs, pancakes, browning of meats, veggies, etc.

I've purchased many duds over the years but finally found ones that to me are the best. I purchased a set of Emeril Lagasse's pans and couldn't be happier. I've since bought individual pieces to complete my set. They have the best in weight and materials; have glass lids; and very sturdy handles. They can be put in the dishwasher or easily washed by hand. I purchased mine at Bed Bath and Beyond and used a 20% off coupon. BTW their coupons never expire (even though they have an expiration date on them) and they let you use a coupon on each item up to five.

This is what I bought years ago. I have from the smallest to the wok and the largest pot they have. I love them. Especially with a daughter who can litterly burn water. I put a little vinegar in the bottom and let it soak and it all comes out. I also have my non-stick for my eggs and my large french pot but my day to day one are these and they hold up so well. I love it because when you put the lid on them they are so much faster than regular ones

I have a mixture of pans. 2 different brands of stainless, cast iron, farberware non-stick aluminum, old aluminum pans from my mom, and a very small teflon pan that is only used to fry eggs. The ones I prefer to use are the stainless. The revere with copper clad bottoms are my favorite. They are the easiest to cook with and clean up. They can be washed by hand or in the dishwasher.

I have porcelain coated cast iron and they are the best. They are very easy to clean just by soaking, you can bake with them in the oven, they work on all stoves including smooth surfaces, you don't have to worry about any issues with chemicals emanating from the coating, they hold heat well, and you cook with them at medium heat. Food doesn't stick to them unless you cook at too high a heat. I have had stainless steel, and to me, they require more cleaning and an occasional brush-up with a brill pad to look good. Plus, I tend to scorch things on the bottom with stainless steel and things stick more easily -- at least in my experience. I have had my porcelain coated cast iron for more than 15 years and they look just as good as they did when I bought them. The only downside is that they are heavy, but that also helps in durability.

If you have a flat top (ceramic) stove top, be sure to get pots with flat bottom edges rather than rounded ones. The heat is more evenly distributed with the flat bottoms.

I hope you understand what I mean by this - I just read what I wrote and it sounds confusing, even to me.

Stainless. Calphlon is a really good heavy one..

I have T Fal, not sure that I would purchase them again. QVC seems to have a nice line, I do prefer non stick.

Revere Ware is my choice for pots.I am still using some that are 50 yrs. old. For skillets, I buy mid priced coated ones and assume that I'll replace them in a couple of years so no sweat on how they're treated. true, not very thrifty, but we all know how skillets get.

I have used my stainless steel pans for years and love them. They are 18/10 stainless.

You've got me...Don't even know what kinds are available these days. I'm still using the Farberware set I got in 1986 for a wedding gift. That husband is history, but the pots & pans have withstood the years.

I had Revere Ware copper bottoms for about 30 years and got tired of cleaning the bottoms. About 12 years ago, I bought the Costco stainless steel and LOVE them. I bought a couple of extra pieces -- including a double boiler. I do have teflon frying pans for eggs -- when they scratch they are gone -- for everything else I use the stainless.

Thanks for all of the advice.
I ended up getting a 10 piece set of Stainless Steel Kitchen-Aid pans. Someone must have had them before because all of the inside packaging was missing. That ended in a $50 discount for me. That coupled with another in-store discount resulted in $100 price tag. They have nice silicone handles and are oven and dishwasher safe.
I also picked up a 12 inch covered skillet by T-Fal that is hard-anodized as well as dishwasher safe. I got a deal on that one too! I think I ended up paying $30 for it (orig. $70).
Off to figure out where I'm going to store all these new pans....

I have a set of stainless steel pans (I think Emerilware) and love them. I do wash them by hand though - not in the dishwasher. In the camper we have a set of hard anodized pans that work well too. Also love my enamal over cast iron dutch oven.

I bought mine in 1967 and they are still going strong. Must be the same kind.

I got a set of Kitchen Aid a few years ago for my BF who LOVES to cook so they are used a few times a day , sometimes more. They were the heaviest I could find at the time and we both love them. I think you'll be very happy!

i have the red paula deen cookware and i love it despite the fact it has to be handwashed they cook wonderful are easy to clean and still look great. my hubby got them for me about 3 christmases ago.
carla

I have the Paula Deen set as well and love them! They heat evenly due to the copper coating thats on the bottom of the pan. I have never had a problem with them with regards to cleaning I think we paid about $120 for a 10pc set of hers and it was well worth the money. The stainless steel can get pricey but like a lot of things you get the quality that you pay for.

I bought my stainless steel from a company called "Ginny's". best money I ever spent. They even have silicone handles to keep hands cool. They are easy to clean, don't weigh much, and are dishwasher safe. I hate enameled pans since they chip, and I am a klutz. Anodized aluminum says right on them not to use them for tomato based dishes. DH loves his spaghetti. Nuff said.

I love my hard anodized set for cooking. very even heat, and can be used in the microwave. however, they are aluminum, so can not be washed in the dishwasher. So as far as easy clean up..... no so.

I am with everyone else and say stainless steel pots, a cast iron frying pan, and a carbon steel wok.

I just got a couple pieces of triple ply AlClad Stainless. I tell you what they are great! I will be saving for more. The large fry pan I got does well in both the oven and the stove top and I get fantastic result with flavor when I deglaze after browning.

Best investment I ever made: except for sewing/quilting stuff :-)!

I have Cooks Essentials from QVC. Have had them for years! I love them.

Celphalon. I love my set, and it must be good because #2 DS (who's really picky about how he spends his money and loves to cook) also bought himself a set.

I also have a set of 18-8 ply stainless steel. The pots create such a vaccum when the top is left on and the heat is turned on that it acts like a pressure cooker.

Also have my old faithful cast iron pans...a must for good chicken and pork chops ... brown them and top them with whatever you choose and stick the whole thing in the oven.

I'm really, really old school. All my serious cookware is good old fashion cast iron. Frying pans (large/small), dutch oven, roaster, muffin pans, etc. Inherited some, some thrift shops/garage sales, etc. I never bought a new one so I've never had to cure one. Been accumulating them since the 1960s as a young bride. I do have a basic set of good stainless steel that I've had for years, but I rarely use any of them except the saucepans (small/large).
They hold heat, easy to clean, no worry about teflon flaking off, rarely does anything stick, no plastic handles to melt or crack.

They're not on your list but I fry/sautee/braise in cast iron. I have graduated sizes and a dutch oven. They're heavy as all get out but I love them. As a plus, they add iron to your diet.

It is hard for me to say that just one set of pans will be sufficient. I use an old cast iron for fried taters and onions. I use a tfal for fried eggs. I use stainless for boiling and steaming. Stainless will last forever if taken care of, but so expensive!

We must have bought them from the same county fair person!! And my mom said the same thing, since I wasn't even married at the time. So she used them for a while; then I married and used them; now my kids are using them. I think the company is out of business now, but I sure would like some new ones!

I concur with Airwick... heavy-duty stainless. Do some research online about how much (if any) heavy-metal emissions they emit (see http://www.mercola.com). But the enamel-clad cast iron is excellent, too, if it's made in Holland, France, or Belgium. Avoid the Chinese stuff like the plague. It really depends on what you'll be cooking - each type of cookware has its merits.

I bought alot of the stainless pots and pans with the glass lids from TJ Max,I think they are Quisinart. I love them.

I just ordered the hard anodize and hoping to get them soon.Loved all the features about them. Pour spouts lids etc. Can't wait to get them

Hi Dawn,

You've gotten lots of good advice. I purchased a new set a month ago - I have always used Teflon, but went with Stainless. I bought a nice T Fall set and have been very happy with it - good luck with your purchase!!

Tramotina on Walmart website. $149. for set.