Last edited Mon Aug 7, 2023, 06:07 AM - Edit history (1)

Heavy duty, non stick and a pretty red. I also have some Rachel Ray pots that I like a lot. Both of these are very good quality. My risotto making deep and large skilket is a 12 inch Farberware non stick deep fryer. It's perfect for vigorous stirring and not spilling over the stove.

oerfect and shiny. Pricey but lasts forever. And do see at Marshalls sometimes.

Non stick pans another story - but they are getting better with coatings.

Bought a medium sized pot at a yard sale for $1. Checked out the brand online to discover it sold for $150. Was lucky to find more pieces at various yard sales over the years. Good stuff

My favorite is a cast iron 14 inch cast iron wok. 12 and 10 inch Griswold skillets and assorted others. I like that they can go in the oven or stovetop and very easily to maintain. Some I have restored from the scrap metal pile at the transfer station.

For pots my wife's stainless Lo Heat brand pots she got 40 years ago that are still perfect.

called Odsa Nenza

😊

plus Revereware and Lodge and Coleman cast iron skillets

At home, we have a large (expensive,) Cuisinart set of pots and pans we received as a wedding gift. They’re excellent and after 12 years, look like new. My wife also has two cast iron frying pans from her grandfather that are nearly 100 years old. They’re great for frying and sautéing.

On our boat, we have a set of Magma cookware (also expensive) that has 10 components that make five pots and pans. They’re stainless steel with very heavy bases that keep the heat steady. The best feature is that they all nest together into one unit for easy storage in our propane stove. They’re really neat:

https://www.westmarine.com/magma-professional-series-gourmet-nesting-10-piece-stainless-steel-induction-cookware-set-with-ceramica-non-stick-17685173.html

I buy what’s available and reasonably priced, but fits the need in terms of quality. I don’t understand brand loyalty for cookware, much less wanting certain brands, paying more for certain brand names, or having matched sets. I’m an avid cook and baker, and everything I have is replaceable without shedding a tear. It’s a tool, not a collectir’s item.

It to me is 100% better/easier/safer to cook with higher quality cookware. More expensive but lasts forever. And think they're only touching the surface on how harmful some cookware (coating) is too. My two ¢ s

I had a couple of cuisinart but did not work on my new cooktop..

My first 25 years of cooking were done on misc cast off cheap aluminum! Good pans makes a big difference.

and heavy old aluminum with Bakelite handles that were old when my MIL passed them to me 50 years ago. Le Creuset Dutch oven, Christmas extravagance from my husband; beat to death now but I won't let it go.

My collection over the years is pretty eclectic (love thrift store finds!), but later on when I wanted "nice," I got several pieces of AllClad over time. It was horribly expensive but almost alone in its class in our retail area (other brands for much less didn't start appearing for several years). As others say, they're as good now as 30 years ago.

This reminds me of discussion that addressing climate change will urge a return to prolonged use and more purchasing of used, instead of discarding good older stuff to buy new, new, new. Guessing the good to excellent quality that new technology makes normal should help that along.

I use my de Buyer carbon steel skillet the most. It always stays on my stovetop.

I like Rachel ray’s stuff because you don’t need pot holders. They have rubber handles that you grab even from the oven.

And some LoHeat pans mom got as wedding gifts in 1945. All are awesome.

I use an assortment of stainless steel tri-ply sauce pans, All-Clad and Tramontina. For non-stick, de Buyer carbon steel and some cast iron pieces. Splurged on a couple Staub dutch ovens and love them. Even got the little fish handle for the lovely 8qt burgundy one that sits atop my cooktop.

This is a relatively low-end set of pots, pans, etc. tha works really well. I have two sets at different locations. The oldest is over 25 yo and still looks great, cooks even better. In sale, sets are around $120-$150. I have added a few additional pieces over the years.

sauce pans and mixing bowls used all the time, missing a few knobs and handles. old cast iron of various sizes and makes, one that I bought is my big 14 inch fry pan. don't use it as much as I used to because I got a 13 inch all-clad that I love so much and is so much lighter. have a 10 inch too. and a regular carbon steel wok.

I use the Wagner Cast Iron for most of everything..need a pot? I use the Farberware, bigger pot? I use the old RevereWare.
Never had the need for a set of expensive cookware. Just this and that, whatever fits the cooking job.

inexpensive, lightweight Copper King induction-ready ceramic non-stick glass-lidded electric frypan and a set of 2 smaller frypans w/3 sizes of saucepans w/interchangeable glass lids from Wallyworld; a few pieces of larger Farberware (stockpot, deep Dutch oven); a couple Lodge cast iron skillets. I gave my Le Creuset enameled cast iron red-orange pieces to my SIL; he, in turn, has gifted me his pieces of a Cephalon non-stick set in favor of his latest "better" choice - unsure what brand. We both have versions of InstantPots, his a Ninja-combo with air fryer.

I live in an all-electric rental with underground lines. He uses an aging gas range for cooking. I have a large countertop convection often in storage. We both reheat mostly in our microwaves. Together we got it all covered!

We are all blessed he cooks with skill and is also an excellent pitmaster. My married kid doesn't have to do much of the cooking; she's the cake queen. Grandson is a picky bottomless pit and cookie monster.!

And Henkel non-stick. Lodge cast iron.

Some of my grandmother's, some of my mother's, some we bought.
I'm almost 82 and have collected a LOT over the years.

I have granny's cast iron drying pan and two skillets that may be 200 years old. They have the marks on the bottom where they were broken out of the molds.

I got Ikea stainless, induction ready. 8 years on no problems. I have a mixed group of nonstick pans that all have metal handles. All my frying pans must be oven safe. I now have some small iron frying pans. 1 and 2 egg size. cast iron is not good on glass tops. I now have tehm seasoned so they work much like cast iron. And may heaven help my soul I have an asparagus cooker....

I live near the factory and went to the factory sales they had at the fairgrounds before covid.

Some Corningware from Goodwill. Actually, I got my latest All-Clad skillet from Goodwill as well. It's well worn enough to be essentially non-stick and makes a fantastic omelet.

I'd seen lots of videos to cook with it, curing it to make it non-stick. I had an 8-inch skillet on my birthday list. My friend bought me the larger one. She paid $119 for it--brand was Made In. I have babied it and gone through all kinds of inconvenience to keep it clean and cured. It's....ok. Definitely not as easy as a non-stick coated skillet and it's a stretch to say it's non-stick, even though it's been properly cured and maintained. I wouldn't buy it again.

A couple weeks after I got it I was at an estate sale and spotted 2 Kitchen-aid stainless steel skillets with very heavy bottoms and good insulated, heat resistant handles. Built similar to my All-Clad skillets, but with a much heavier bottom. Two bucks apiece.

I took them home and started cooking. They are a dream to cook in! Someone must have taken good care of them because I didn't even have to cure them. They are beautifully non-stick and I use them everyday. I don't believe they make that particular model anymore, but there are still some Kitchen-aid stainless steel skillets to be had on Amazon.

Purchasing those skillets reinforced my preference to buy used items when they're available. This habit has saved me thousands of dollars over the years and allowed me to purchase much higher quality goods for my home than I would otherwise be able to afford.

Can't beat it, esp. the ones made in the USA with the copper bottoms on them.

They will last for the rest of my life.