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Best (moderately priced) Stainless Steel Cookware

17 years ago

I'm looking for recommendations for a stainless steel cookware set. I'd like to hear opinions from you, but also if you are aware of any ratings from cooking magazines or consumer magazines, I would like to hear about those as well. I could probably spend a couple hundred dollars. Thanks so much in advance!

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Comments (6)

azzalea
17 years ago
Consumer Reports did extensive testing on cookware--think it was in the mag about 6-8 months back (maybe around the holidays?) You should be able to find the issue at your library. They did have a couple of moderately priced lines that they were impressed with. You definitely want to read the article, because some of the brands were very dangerous--under some conditions, the bottoms could liquify and spill melted metal down over your range, and anyone standing nearby. YIKES!

I use All-clad and love it--really worth the price if the budget will stretch that far. But before I got this set, I used Farberware for about 30 years, and was very satisfied with it.

One thing I'd really recommend, though--look for a brand that has metal handles, so you can use the pots both on top of the range, or in the oven. That's one of the things I really love about the All-Clad--the Farberware handles weren't oven safe, so it's a nice change to be able to sear something on the range, then just set the pan in the oven to finish off the cooking.
Jean Popowitz
17 years ago
I have a few pricier pieces (Le Creuset, All-Clad, Calphalon, Scan Pan) and chose each for it's particular use. For everyday cooking chores (making irish oatmeal, grilled sandwiches, etc.) I have been very pleased with the Kirkland set my husband brought home from Costco. We saw a similar set at Marshal Fields (okay, I refuse to say Macy's yet) for over twice the cost. These do have metal handles.
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"and grilled cheese, why would anyone use non-stick for grilled cheese, it wouldn't make it nice and toasty on the outside would it?" Interesting... I never thought that grilled cheese was cooked at a hot enough temperature that nonstick would make a difference. Jenathegreat's post got me curious so I did a test. I cooked one side of a grilled cheese sandwich in a nonstick pan (inexpensive aluminum), and the other side in an uncoated pan (Calphalon One Infused Anodized). The side cooked in the anodized (not nonstick) pan browned much more evenly, and was crisper. Both pans were preheated on burners set at the same setting. (GE Profile Performance glass top stove set at 1/3 of maximum heat) The anodized pan cooked a lot slower, making me think the burner temps were not the same, despite the same setting on the knob. The butter (margarine actually) did not sizzle nearly as much in the anodized as in the nonstick pan. The anodized pan is thicker so maybe it needed more time to preheat, but since I cooked in the nonstick pan first, the anodized pan had more time to heat up. Anyway, this single sample, relatively uncontrolled test produced a much nicer toasted effect in the uncoated pan than in the nonstick pan. So thanks to Jenathegreat for opening my eyes about sandwich grilling techniques.
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They are just amazing for that price. I was very impressed. Not only are they gorgeous looking cookware, they are made very well. They look like a $150+ set, and nicer than the Cuisinart Chef's Classic. They are a good weight and feel solid. They are sold out now, as they were down as low as $49.99 which is what I paid. The 3.5 qt. pan is great too. That was down to $8.63 at one time. My only criticism is that the covers, although built well, are a bit light and might dent easily. They need to add a 12" all purpose pan with domed lid to the line.
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You don't need Le Creuset for frittatas - get a frittata pan - an oven-safe 2-3-inch tall straight-sided pan with a cover. IMHO, the Le Creusets are best for slow-cooking stews and braises. If you are mainly a stove-top cook, SS-clad (not all-SS) pans (and the couple of nonsticks for eggs) are all you need. Here's a rundown of common types of cookware. As you see, SS is actually NOT a good heat conductor - that's why the expensive stuff is CLAD in SS but contains bottom and/or side layers of aluminum or copper: Aluminum Advantages excellent heat conductor relatively light in weight Disadvantages porous and relatively soft dents and scratches easily difficult to clean stains easily reacts to food oxidizes to a dull gray color warps easily requires a "nonstick" coating ---------------------- Stainless Steel Advantages extremely durable non porous, extremely hard smooth surface, easy to clean dent and scratch resistant does not react to foods easy to maintain mirror finish Disadvantages poor heat conductor ---------------------- Cast Iron Advantages relatively low cost holds heat longer Disadvantages extremely heavy rusts easily reacts to food ---------------------- Copper Advantages excellent heat conductor Disadvantages relatively high cost reacts to food (toxic with some foods) oxidizes, very difficult to maintain finish dents and scratches easily must be lined with tin, nickel, or stainless steel ---------------------- Enameled Steel Advantages colorful, fashionable Disadvantages very poor heat conductor chips easily rusts easily when chipped ---------------------- Carbon Steel Advantages low cost Disadvantages very poor heat conductor rusts easily ---------------------- Glass Advantages can be decorated or plain Disadvantages extremely poor heat conductor heat resistant if tempered
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I still use my Mom's old stainless steel Wearever pots and pans. They are almost 70 years old. The frying pan is a bit warped though but cooks up the best steak. I also have another set of stainless steel pots and pans from Sears but they aren't as good or as thick as the old Wearever are. I have a couple of Silverstone frying pans that I like but I don't use high heat when using them or metal utensils. I stopped using my almost new George Foreman grill and my Black and Decker Dutch oven frying pan when the Teflon started to flake off. I never used a metal utensil on either of these things but the Teflon still flaked off. That Dutch oven frying pan cost more than $80 too and I used it less than 10 times over the years I have had it. Anne
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gardenlad
17 years ago
Are you 100% sure you need a set? In many---perhaps most---cases, the items that are in a set don't fit your cooking style.

You might, instead, want to make a list of the pieces you actually need, then buy them from open stock. Personally, I have no use for All Clad. But there are a great many other brands to choose from.

Of those I've used, I really like Henckels. Their skillit design, particularly. fits me better than any others. And the prices are right.

I only have one Calphalon piece---a small saucepan. But, for what it's worth (I mean, how can you really tell from such limited experience) I like the design and the quality.
dogboy
17 years ago
I've lurked around here for the past year or so before joining and have read that some people don't like All-Clad for whatever reason. I personally love my Stainless Steel AC :) I've bought some on sale at CutleryAnd More and some at Cookware&More which are irregular pieces at a reduced price.
I have a few pieces of Le Creuset too. Now if I could just find a wife who could help me use it...
elisamcs
17 years ago
I have the Members Mark set, which is very similar to All Clad. Some folks think the handles are better than AC. I'm no gourmet cook, and this does fine by me. Like others, though, I have a few pieces of Le Creuset, too.
tammylouise
17 years ago
I purchased a set of good quality SS. May not be AS good quality as All-Clad...but for the price (and I did my research) I purchased "Tools of The Trade" (Belgique/Classique) For $129.00 I got a set of 12 and it came with a bonus sauce pot & glass lid. I purchased my set at Burdines/Macy's. Watch the sale adds - they offer them on special quite a bit. They have larger pieced sets too for a few dollars more. I am very happy with the set I chose. Hope this helps.

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