skip to main content

Which pots and pans should I buy?

10 years ago

I've just moved into my new house, and I'm looking to replace my set from school. Any good recommendations? I think I want nonstick. As for as price, I don't really want to break the bank but I don't mind paying a little more for better quality. I'll be using them on a propane wolf cooktop. I'm still trying to get use to using gas. I've always used electric. Thanks.

Comments (2)

flsandytoes
10 years ago
Normally I wouldn't recommend nonstick for everything, and usually agree with people who suggest that you avoid sets. But if you've got a limited budget and want to get the most bang for your buck, sets make sense. That normally means all the pans will be of the same construction.

For you, with your Wolf cooktop, I'd suggest anodized aluminum. It heats very evenly, cleanup is easy, too. It can't go in the dishwasher, but again, cleanup is super easy, so it's really not an issue. It's also durable and will look good for a long time.

For pure value, Tramontina is excellent. Good thickness, well made and has every pan you'll need for a long, long time. For an extra thick pan that will give exceptionally even cooking, I like Kitchenaid. It's got a good selection of pans, also at an excellent price.

The thing about buying a nonstick set is that you need it to last, so that means you have to treat it right. No metal utensils, ever. No cooking sprays, like Pam. They ruin nonstick. Nothing over medium heat, ever. But that's ok with aluminum, because it will heat faster than other metals, so there's no need to crank up the heat. For boiling water high is ok, but only for that. Ignore recipe instructions that call for high heat or preheating before adding oil. Add oil to the pan, turn the heat to medium. When the oil is just showing wisps of smoke, it's hot enough to sear meat. Most foods don't need it that hot.

If your pans should get a little sticky, make a slurry of baking soda and water, then lightly scrub the pan with a blue scrubby sponge. But if you treat it right, this shouldn't be necessary.

Here's the Kitchenaid link: http://www.kitchenaid.com/shop/kitchenware-1/cookware-2/cookware-3/-[KCH1S10KD]-404866/KCH1S10KD/
Note the model number, or buy from the KA website. There's a lot of older KA cookware out there that's not as thick.

Here is a link that might be useful: Tramontina Anodized Aluminum
flsandytoes
10 years ago
I did want to mention stainless steel as an alternative, with a couple of nonstick frypans for eggs, fish and other delicate foods. The advantages of stainless steel are that they're dishwasher safe and you can safely use higher heat and metal utensils. If you've only used nonstick in the past, there'll be a learning curve, but nothing too challenging. You'll just need to learn a few simple tricks to make sure food doesn't stick. And trust me, it's not hard at all.

Tramontina makes an excellent set of fully clad stainless steel.

http://www.amazon.com/Tramontina-Gourmet-8-Piece-Stainless-Cookware/dp/B008QNU300/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1397634412&sr=1-5&keywords=tramontina+cookware+set

Add a pair of additional frypans from Calphalon and you've still got a reasonably priced set that should last you many years: http://www.amazon.com/Calphalon-Unison-Nonstick-10-Inch-Omelette/dp/B004RIY4J4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1397634745&sr=1-1&keywords=ceramic+nonstick+frying+pan
Related Discussions
Should I buy potting soil or make my own??(first post!!!)
Q
Comments (6)
If you can find and mow a large number of dead leaves, the leaf mold makes the best soil. You can mix it with regular soil, and/or manure, or composted (even partially) kitchen scraps or yard waste. Basically, anything goes. Something that helps is the introduction of a few earthworms in each box. They will go forth and multiply and create good soil for you out of unfinished organic matter, plus aeration and fertilization. I have earthworms in all my pots, and replenish them and their food every spring. One inch of organic matter per year is all they need to keep the soil fluffy and healthy. For year round veggies, lettuce (choose a variety that does not bolt easily), herbs and chard are good choices. Lettuce and chard will eventually bolt and will need reseeding, but not before they gave you a lot of leaves.
...See More
Which one should I buy??
Q
Comments (1)
I don't have mine in pots, so I don't know how they'd do....but we have 4 VH's from Jackson and Perkins and from a local nursery, and love them! Huge blooms, thick petals which last forever and a nice raspberry Koolaid scent. Also Fragrant Cloud, which came from Pickering I believe.. it's nice too. Others will chime in..... Phy
...See More
Another 'Which Oven Should I Buy' Post
Q
Comments (13)
I think your questions are good, in concept, but I'd like to offer some alternates. 1. Broiler -- type? open or concealed? how to clean? how close does a pan go from the topmost rack? How far across the oven does the broiler extend? What are the heat settings and temp range? Does it turn itself off? 2. Convection/baking system - How many fans? How many racks? Ease of inserting & removing racks? Evenness of browning? Exposed or concealed lower element? 3. Cleaning - Self? With or without racks? Cleaning area? What additional cleaning must be done? Length of cleaning cycle? Options? Max heat temp buildup in cabinet? 4. Controls - Knob or touchpad? Where does oven vent? Timer included or no? How many different settings? Convection only or convection & conventional bake? Most important: is control panel hot to the touch after oven has been on for 30 or 40 minutes? 5. Temperature range - lowest and highest. Preheat time. 6. Installation & waranty - anything special? How long? Parts? 7. Other features? What makes this oven unique? Hope you don't mind me reworking the questions somewhat but the answers to these will cover all your cooking questions. The operation of the oven governs the cooking. Roasting just requires heat -- it is not precision cooking. But the questions about the broiler and evenness of the convection heat flow are important to the way your food will cooking the oven. Some of us who have been around on this forum a long time and have seen folks post that they bought such and such because the salesman said, then have problems, do tend to shake our heads. Because the issues before and after you buy change dramatically. Having owned an oven that vented at the top towards the electronics and made the control panel too hot to touch on Thanksgiving, you get a little picky. Also, having a clock in the oven that blew out 3 times ($200/pop for replacement) you tend to get grumpy. Anyone who had the beautiful blue enamel they fell in love with on the inside of the oven chip off, might just not worry about the way the next oven looked. It's not fun to have problems after. Better to have fun baking and using the appliance happily. Therefore my suggestions of some questions to ask before. If someone cannot answer those, it's important to find someone who can.
...See More
What frying pan should I buy?
Q
Comments (35)
Maxdel, I'm glad I'm not the only one. Edlakin, those are the Calphalon Contemporary Nonstick. Apparently, they have "hard-anodized exterior combined with multiple coats of nonstick interior," according to Linens & Things. Reading it again now, they're just anodized on the "outside" of the pan and it's nonstick on the cooking surface. That would make much more sense, wouldn't it? Even then, I'm darn careful with the pans; I figured they'd last more than two years. They do have a "lifetime" warranty, but frankly, I don't want to wait weeks for replacement pans that might have the same problem. I'm planning on switching to a cheap set of Cuisinart Chef's Classic for the time being (they seem to have really heavy duty bottoms), and slowly upgrade to A-C and La Creuset. Thanks for the help!
...See More

Sign Up to Comment

Related Stories

KITCHEN DESIGN Hang 'Em or Hide 'Em: 10 Stylish Ways to Store Pots and Pans

By Jennifer Ott Design

Keep cookware neat and at the ready with racks, drawers and creative storage solutions

KITCHEN DESIGN Open vs. Closed Kitchens — Which Style Works Best for You?

By Vanessa Brunner

Get the kitchen layout that's right for you with this advice from 3 experts

KITCHEN DESIGN 12 Great Kitchen Styles — Which One’s for You?

By Sheila Schmitz

Sometimes you can be surprised by the kitchen style that really calls to you. The proof is in the pictures

KITCHEN DESIGN Houzz Quiz: Which Kitchen Backsplash Material Is Right for You?

By Jennifer Ott Design

With so many options available, see if we can help you narrow down the selection

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

KITCHEN DESIGN Create Your Own Checklist for a Well-Stocked Kitchen

By Laura Gaskill

Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more

SPRING GARDENING How to Grow a Rose Garden in Pots

By J. Peterson Garden Design

Everything can come up roses, even without a plot of soil in sight. This step-by-step guide to growing roses in containers shows you how

HOUSEKEEPING How to Clean Your Cookware So It Lasts

By Laura Gaskill

Avoid damage during everyday cleaning and stain scrubbing, with these tips for pots and pans made of popular materials

SHOP HOUZZ Shop Houzz: Setting Up Your First Kitchen

Fill your kitchen cupboards and drawers with these top-notch tools, pots, pans and more from the Houzz Shop

FUN HOUZZ Everything I Need to Know About Decorating I Learned from Downton Abbey

Mind your manors with these 10 decorating tips from the PBS series, returning on January 5

Sponsored

Dave Fox Design Build Remodelers

49 Reviews

Columbus Area's Luxury Design Build Firm | 17x Best of Houzz Winner!

More Discussions

Thoughts on Williams Sonoma Nonstick Utensils

1

Bosch 30" Induction Cooktop Owners - Minimum Cookware Diameter?

2

Hamilton Beach breadmaker bread was not good!

9