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 prefer a good heavy duty stainless steel myself. The set I have is good and cleans easy.

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!!

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:

Stainless is my choice too

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).

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 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.

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.

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).

I agree with this

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.

Have hard anodized for 4 years love them

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!

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.

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.

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##

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. :)

Stainless steel!

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.

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!!

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.

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

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!).

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.

All-Clad! Made in the USA, stainless, and are a dream to work with.

I've had my Farberware since 1971 and it still looks like the day I bought it - also have some All-Clad. Both stainless steel and have stood the test of time.

I have Calphalon hard annodized and love them. However, you must wash them by hand - NO dishwasher for the. Also have Costco brand stainless and they are great, but very heavy.

spend a good amount of $$$$ if you plan to keep them for a long time and do plenty of cooking.
check out cooking stores like William and Sonoma and get informsation from them as to how use your pans and then check on line for sales on such items. I have calphalon and they come with clear lids a must . Check your food without having to open to see your food and that causes uneven cooking because the temp changes.

Buying an expensive set of stainless steel was one of my better moves! I've had them about 20 years now. And to be honest, I don't take care of them like I should, but they don't seem to care!

I love my Magnalite - the real stuff not some of the knock-offs now available. I also have a set of Wolfgang Pucks that we just picked up at Sam's one day because my dh thought that were better looking that the Magnalite. They are also heavy duty and wonderful plus glass lids.

Love my All Clad! Bought mine 10 yrs ago and they still look brand new.

I have a mixed bunch of SS that I picked up one at a time to replace all the TFal I had been using for years. Most of the stainless that I have had directions on cleaning and the best advice on that was to only use Dobie scrubbies on them, not ever steel wool or even "greenies". The only powder they recommended was Bar Keeper's Friend. I only have to use that when I cook beans and it leaves a bluish discoloration. I gave all the wonderful old cast iron pans to my son as it got to where I couldn't pick them up anymore, specially the 14" fry pan. I miss them though.

I like Revere Ware stainless steel. they cook well, easy to clean and still look nice, they get used daily. Plus if for some reason there is a problem Revere will replace the piece. Glass lids are the great. I still have Revere Copper pots that are almost 50 years old, my mothers, these pots are still going strong. I will pass them on to the next generation.
All are dishwasher safe.

I love my Cory stainless steel cookware ! They are 51 years old and still looking good.
Syl

I used to have a set of Revere Ware stainless with copper bottoms that were fabulous to cook with. Over 20 years later the few pans I still have of that set work great. (Daughters moving out on their own have the others from the set.. =) I did try to buy my girls a set and the quality wasn't near what it had been back when I bought mine.. too bad.

My mom is still using the revere ware pans she got for her wedding in the early 1940's. They have be scrubbed with everything you can think of (6 girls learned to cook in them and have seen lots of burned dinners) and they are still going strong. Mom doesn't polish the copper bottoms any more but other than that they still look and cook good.

I think good stainless steel is the best and Barkeepers friend to clean them . It gets rid of that rainbow looking effect on SS. Don't use Brillo, it will scratch.

I think you need a variety. I have stainless; you can't beat them (with the exception of cast iron, which I also have) to brown with. A good non-stick pan won't peel. I love Rachael Rays oval skilliet and her large oval pot; it's the most used in my house. I have great stainless steel. They are great and easy to clean. If you have hard stains then on the outside you can use oven cleaner and on the inside of any type of pot you can use old wine or vinegar and when it soaks it'll remove even the most burnt on crud. I also have on large heavy pan. In my experience you need more than one type. I also have the black ironized ones and they are great. If you buy cheap you'll spend more money replacing them over the years but if you buy good they'll last for years

I think stainless is the way to go. That being said, I also believe that a great cast iron skillet is essential.