calphalon is known to be one of the most expensive ...and one of the worst for non stick cookware. that said, i have no idea what the best would be. i only own one small non stick pan for eggs. otherwise i use my all clad copper core and original, heavy bottomed anodized aluminum calphalon. i'd recommend the all clad to anyone. no need for non stick (too many toxins) just turn down the heat. good luck!

Like kateskouros, I cook with All clad and LOVE it. I have most of the pieces available and have been using them for the past 6 years. I use Bar Keeper's friend to clean them every few weeks and they still look brand new. I recommend them to everyone and bought my mother in law a set for her birthday. I opted for the stainless steel versions because they are OK for the dishwasher.

However, I have yet to master cooking eggs or potatoes in these pans. I own two calphalon skillets for eggs :)

I don't use many non-stick items; an electric skillet and a small fry pan. After we reno'd the kitchen, we tossed the old non-stick fry pan set that DH had had, they were scratched up so it was time. The Scanpan was recommended by a friend who was working in a cooking store at the time. DH uses it to make scrambled eggs and likes it a lot. I've only used it a handful of times since I rarely use non-stick. Since it's the smallest fry pan we have, I'll use it when I need a small pan or for those rare occasions when non-stick would be my best option. It's held up well the past few years. Though it is DW and oven safe (up to ???), we wash it by hand--cleaning it is very easy (sometimes DH wipes it out with a paper towel or rinses it and then leaves it on the stove before washing it, and I always have to ask if it's clean--and ready to be put away, or not because it looks clean!).

The rest of my cookware (with the exception of my old stockpots--Farberware, Reverware, and Tools of the Trade), is All-Clad tri-ply SS (not non-stick). I am very happy with it. They cook/heat much more evenly on our Wolf range (than our old pans did when we first started using the range), and they are much easier to clean. We use a little sprinkle of BKF along with the dish soap and a blue scrub sponge, and they clean up very nicely.

W-S has recently replaced the A-C tri-ply with the A-C d5 five-ply new and improved pots and pans. I don't have any experience with it so don't know if it is any better or not. I checked it out at the store when it first came out. I wouldn't mind the rolled rims on the saucepans, but prefer the lower profile and lighter (weight) handles on the lids we have than the d5 lids. Also, the pots/pans with the new handles and lids felt heavier when I lifted them (than the tri-ply's).

If the d5 heats even more evenly than the tri-ply (as it is purported to), it might be better for post/pan with really large surface areas, where the bottoms extend way past the burners.

I love Berndes for non stick. I used to work in a cooking store (way back when). Always loved their stuff. Just the fact that they are n/s inside and out and they have no rivets inside the pan for stuff to stick to, tells you a little something about the thoughts that went into this stuff. Plus it's a cast aluminum pan at the core which means it distributes the heat very nicely an evenly. I have even found pieces at TJ Maxx. I can cook eggs without any oil or butter.

I love my LeCrueset for the weight and heat distribution. That stuff is lifetime cookware.

I also have the stainless steel Calphalon, the 5qt saute--I bought it because back with the old 30" stove the 5qt AllClad was too wide. It has worked out very well for us.

Speaking of All Clad, I know everybody loves theirs, I always felt that you are paying for the name. Sorry, don't flame me. I also find the handles quite uncomfortable. There have been some excellent reviews here on GW about Tramontina, especially the ones at Walmart, of all places. Made in the USA, and tri-ply stainless, it's good for induction, and quite frankly when I have checked it out in person, the handles are more comfortable than the All Clad.

I was lucky enough to find brand new Sitram pans at a consignment store about a year and a half ago. They are really nice too. I read that these are the pans that are used at Le Cordon Bleu cooking school, they are heavy and clean up very nicely.

The thing about Calphalon is that the anondized aluminum pans are a pain to clean. They marketed these to be like professional cookware, but who is cleaning professional cookware? The dishwasher in the restaurant, not the cook. So, the cook really doesn't care how easy it is to clean or not.

If you do a search for all forums, and search for cookware, you will find this topic covered many times.

Good luck, and don't think you need to get one brand of cookware to cover all of your needs. Just like appliances, buy for the task.

All my cookware is Calphalon but it is the commercial non-stick-very expensive and heavy-I paid around $400 for a small stock pot and they don't carry this line any more. Has a lifetime warranty. My DD has Calphalon and when one of her pots started to show some wear she sent it in and got a brand new one back-no charge. After cooking/frying/baking I let it set in the sink with a little water and then clean with a soapy (Dawn) sponge. So easy!! One downside is that it can't go in the DW.

Having spent an afternoon manhandling the pots and pans at Macy's last weekend, I can say that Calphalon I examined is damn heavy to lift. I can't imagine an afternnon of hefting pots of water to boil and drain.

Beekeeperswife is right about how uncomfortable All Clad's handles are and what a great quality the Tramontina tri-ply is. Amazing value at Walmart. But they are not made in the USA. They are made in China and will soon again be made in Brazil, as they were originally. Comfortable handles and especially good for induction.

Mauviel

You only cry once when you purchase it.

The 2.5 mm cooks like a dream.

Different pieces of Tramontina are made in different places. You need to read the bottoms, as I did when I stood in Costco and looked at separate pieces about a year ago. The company must move production around and has had quality control issues. Therefore, check each individual piece, should you purchase this product. Mauviel copper lined in tin is wonderful (get the thicker version) for delicate sauces. Bourgeat copper lined in stainless is wonderful (my most used pans). Viking stainless cookware is great to use (the one pan I use in non-stick is one of these). I'm not a great fan of All-Clad. I use Le Creuset and Staub regularly for stews, braising, and other things that require slow cooking. I do not care for cookware that has thicker bottoms than sides, so that rules out many brands for me. Also, I do not purchase sets. I opt for individual sizes and shapes as I need them. Some sources:
Don Shipman at http://www.mychefsfavorites.com/
http://www.buycoppercookware.com/
http://www.fantes.com/
http://www.bridgekitchenware.com/browse.cfm/cookware/2,624.html
http://www.zappos.com/search/brand/2444/filter/hide%3AproductTypeFacet/%22Housewares%22/categoryFacet/%22Cookware%22/attrFacet_Cookware_Type/%22Saute+Pan+OR+Fry+Pan%22/subCategoryFacet/%22Open+Stock%22/sort/isNew/desc

I can't tell you how much I love my Le Creuset. I got my first piece when I was renting and had coil electric from the '60's. Worked great! It worked great on the underpowered gas that came with my house. It worked great on Mr. Induction, and works great on the new, powerful induction, and works great on the Wolf gas. I have both enamelled cast iron and enamelled steel (stockpot and teakettle). And they're pretty colors!

When I did the new kitchen I thought I'd get some DeMeyere, or similar stainless, to fill in a few things. Nope. Got more Le Creuset.

The enamel is absolutely nothing to clean up. I don't like the textured black enamel cooking surface, though, only the smooth sand color. I did get the wok on super sale and it has the black. It doesn't seem so bad there.

You may want to check out the ratings and reviews on cooksillustrated.com

I'm an All-Clad girl. Non-stick. I'd be willing to try other stuff out but I chose to go All-Clad about 5 years ago when we were ready to buy a new small set. It gets the job done just fine and it's the stuff I've used mostly when I was working in restaurants so I felt comfortable with it.

I have a couple of nonstick pans for cooking eggs. One is Le Creuset (way discounted at Amazon), and the other is from Bridge Kitchenware. I'm happy with both of them.

Otherwise... I'm another one with lots of french copper pans accumulated over the years, some lined with tin, most lined with stainless steel, with iron handles, thick and heavy. I figure moving them around serves as upper body exercise.

I have a few special purpose cast iron pans (for crepes, takoyaki, dosas...)

My favrote depends on what I'm cooking.

Vintage Cuisinart stainless with the aluminum sandwich bottoms for most stuff

Cast iron for frying and saute

We also have two LC Dutch Ovens in Satin Black with the Satin Black interiors (plllog, mine are smooth, they're just not shiny). I love seeing all the pretty colors on display (in stores), but the satiny black won my heart!

I always forget that I have an old LC shiny black fry pan, too. It has a grey (?) enamel interior. I bought it many years ago at Bloomingdale's so I could make Apple Tarte Tatin (almost set our condo on fire with that attempt!). I think they didn't have the style/color I'd requested, so they came out from the back with this one and offered it at a lower than usual price becuase it was a discontinued piece (by them or by LC). I liked the black, and liked getting a good deal as well, so I got it!

johnliu--love reading your posts!!! Too funny and so, so witty!

I have an old set of belgium pots that look like le creuset which my mother got when she got married. They are old and heavy and will probably go on forever. To these I have added two le creuset dutch ovens (round and oval) which are a pain to lift but perfect for soups and braising meat. they clean up super easy.

When I got married I got an all clad set (the ones you can wash in the dw) and am also very happy with them. They are not too heavy, clean up very easy and are also indestructible. my favorite is the big saute pan.

As for nonstick. As soon as there are scratches you want to get rid of it - so there is no sense in spending money on expensive non-stick. I buy them at Ikea, they are fine for what they are and I don't feel bad about replacing them every year or so.

I also have a few old corning sauce pans that were my granny's. white with little blue flowers. They are great for heating up milk!

the last I'll mention is the cast iron skillet (deep) my husband brought with him when we got married. beautifully seasoned. My pediatrician tells me to cook in it for the kids so they get their iron!

i would love to try copper - but don't have room in my small kitchen for more pots!

I stack all my flame colored belgium/le creuset in the window one on top of the other with dish towels in between the lids and the pots!

you can see them in this picture:

see my pots in the window

I am doing a kitchen reno soon and hope to make room to squeeze in more pots!

James Beard said "There is no economy in cheap cookware" in his book "Theory and Practice of Good Cooking" which I read after graduating from college in the "70s. I took his advice to heart and started collecting All Clad cookware and have not regretted it for moment. I bought one piece at a time when an item I wanted went on sale so it did not break the bank. I'm still using the original skillet I started with and it is still as good as the day I bought it. I have also bought a couple of Staub pieces as well.
If I had bought cheaper cookware, I would have replaced it at least once or twice by now, thus speding more than buying good quality to begin with, not to mention food cooks better in quality cookware.

FWIW and to each his own.

Betcha that Belgian cookware is Descoware http://descoware.com/
bought by Le Creuset in the 70s.
How could I have forgotten my beloved woks? Honestly, I do wonder where my brain has gone. The el-cheapo one from L.A.'s Chinatown, roughly an eon ago, is my favorite. I do have a Lodge cast iron one, but rarely use it. It ends up functioning more like a giant fry pan, due to the thick cast iron. I do use some cast iron pans. John, I share SWMBO's copper fetish, and a similar collection (however, mine do not gossip. I suspect yours have more fun.), but I'm trying to give starter advice here.

LeCreuset for frying and roasting. AllClad for every other kind of cooking.

My only nonstick is a small "emerilware" fry pan, which I like cause it was cheaper than AllClad but is the same size, so an AllClad lid fits on it too.

The coating on my mom's expensive nonstick AllClad frying pan completely disintegrated. Quite possibly because my brother abused it, but nonetheless, I figured that no nonstick is going to last forever like my AllClad stainless or like my Le Creuset, so it's not worth it to buy something expensive. This way I can replace it in a year or two. It's only $40 on Amazon.

I have Members Mark non-stick hard-anodized aluminum from Sam's Club and I love it.

At breakfast, I tried out two of the Le Creuset pans we found garaging. SWMBO bought four all told, all blue exterior, heavy, and enameled:

#1. Saucepan, cream interior, marked LE CREUSET MADE IN FRANCE, 3, 18, about 7'' diameter and 3'' tall.

#2. Shallow saucepan, cream interior, no markings, a bit less than 7'' diameter, it seems meant to sit upside-down on #1 as a lid? But usable as a small pan too.

#3. Shallow saucepan or fry pan, dark gray interior, marked LE CREUSET MADE IN FRANCE, 23, D, 9'' diameter

#4. Large fry pan, dark gray interior, marked COUSANCES MADE IN FRANCE, 26, 10.5'' diameter. Not marked ''Le Creuset''.

I think I like them, although all we had for breakfast was an omelette, two orders of fried eggs, and one scrambled - very limited experience so far. They seem to cook and handle quite a bit like cast iron pans - heavy, with handles warm enough to need potholders, not as non-stick as my cast-iron pan but better than the stainless steel pans, nice rounded shoulders.

Oops, forgot to ask the question. How should I care for the Le Creusets? They seem to clean up easy, just a quick soapy brush and a rinse. I heated them dry on the burner, barbaric I know. The bottoms seem to be raw iron, do you oil that? What about the enameled part, do you treat or oil that?

Great find, John. Cousances was bought by Le Creuset in the 1950's. The little skillet is indeed the lid to the saucepan. They still make these, called the 2-in-1, at least in the U.S. The skillet part is my total fave, and the saucepan part is a new fave for induction.

Edited, from the eBay Guide

"Cousances enameled cast iron ... had features which distinguished them from their competitors. Among those features were the base, which was left without enamel, but sealed against rust with the final glaze, and the skillet design which was a French version of the classic American skillet popularized by Griswold and WagnerWare, having two pour spouts, a cast on handle, and a lifting tab on the largest of the handled skillets."

You've got the care and cleaning right. You don't need to do anything to the enamel. If it's clean, it's clean. And if the bottoms aren't rusted at all, they're probably still sealed. The place to beware is the very edge around the top where the iron is sealed, but can get worn. You don't want to leave that soaking so that it rusts (but if that happens you can just scrub off the rust and do better next time).

You can bake on some oil to season any truly raw iron parts, but it shouldn't be necessary.

If you do get stuck on gunk, you can deglaze it on the stove. Just heat some water and use a wooden scraper or wooden spoon to loosen the gunk. If the gunk is on the outside, heat it in a larger pan of water. And if you burn the bottom or really thoroughly bake on gunk, it just takes longer and more elbow grease, but you should be able to bring it back if you're patient and gentle.

The most important thing for caring for your enamelled pans is not to scratch the enamel. No scrambling the eggs with a table fork in the pan. Use wood, plastic or silicone. For clean up you can use a plastic scrubby, or a plant fiber one, but no metal.

Like any cast iron, don't shock them. No ice cold water in a hot pan. Don't put a hot pan down in a puddle. Try not to bang the rim or drop it.

Le Creuset make silicone handle covers nowadays which can be very useful.

Congrats on the new friends. They can parlent en français with the Maviels, because you know those prima donnas flirteront avec les bad boys.

Chicagoans, I second (third, fourth?) the above advice to resist the temptation to buy a complete set as the best pan for the job depends on the task. In our case, we have gas and, though I use LeCreuset for anything that needs a long simmer, if sticking (or spitting) is a concern, I generally use my Anolon 5 1/2 quart skillet with a clear glass cover. Its tall walls keep oil off my cooktop and it's very easy to clean. Also, its handles are comfortable and stay cool (except when used in the oven). HTH

Chicagoans,

Before you buy, I would consider whether you may ever want to cook on induction and plan accordingly.

I have an old set of Calphlon, which I love, but which won't work on my new induction range. I'm replacing them with All-Clad tri-ply and non-stick, Berndes Coquere non-stick, and LeCreuset tri-ply.

I LOVE Cutco. They have a forever guarantee and the quality is amazing. I have all of the knives and utensils and couldnt be happier. I have a wonderful sales rep if you are interested. You cant go wrong with Cutco. You can email me at cwozn@aol.com if you want my reps numbers. Thanks : )