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Discussion Starter · #1 ·
I need them! We've been using a set from my college days with teflon chipping off everywhere and so very clearly it is time to invest in something new. What sets do you love/hate? What have you found to be the best materials? I'm looking for something dishwasher safe as no matter what it is, DH will put it in the dishwasher.
 

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All-Clad, hands down. It's pricey, but high-quality and lasts forever.<br><br>
I also like having an old, well-seasoned cast iron skillet, and I'd love a Le Creuset Dutch oven.
 

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Personally I'd avoid a set since there are often (always?) pieces in them that you don't really need. Stainless steel can go in the dishwasher and is safe for cooking on. I love the All Clad we have but it is pricey. I know other mamas have written that they've gotten great stainless at thrift stores and then places like Target have reasonable stuff too.<br><br>
We have a mix of cast iron (cheap!), stainless, and enameled cast iron. Each serves a different purpose.
 

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Another vote for All-Clad, cast iron and Le Creuset. Don't buy a set, buy by the piece and get only pieces you'll use. Williams Sonoma (usually super pricey) often has certain pieces on special--we got our soup pot (with free ladle and oven mit) and our small frying pan there. We have the stainless steel; it's dishwasher safe.<br><br>
I just got a Le Creuset french/dutch oven for Christmas. IT's so cool, it really works well at balancing the heat. Get that as a gift, 'cause they're super pricey. BUT, they do have Le Creuset outlet stores and their prices are pretty darn good.<br><br>
Oh, and the Le Creuset is dishwasher safe!
 

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Revere<br><br>
My mother has had the same cookware since the 1970s and it's still in great condition. It lasts forever. We bought the same stuff when we got married. It's affordable.<br><br>
We also received a set of Belgique for Christmas last year. It's very nice, but pricey.
 

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I'm looking as well. I have Calphalon stuff that has Teflon on it I found out. Does anyone have the stainless steel Pampered Chef stuff? I'm having a party next week and if I use all my hostess rewards on it, it could be affordable? There is a SS Kitchenaid set that gets good reviews on amazon too.
 

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You can sometimes find pieces of All Clad at TJ Maxx/Homegoods for less. We almost bought all new All clad to replace our nonstick then was recommended the Greenpan on the HSN<br><a href="http://kitchen-dining.hsn.com/todd-english_c-qc_a-2117_xc.aspx?sz=5&cm_re=LN*Brand*ToddEnglis&prev=hp!sf&lastbc=!2117" target="_blank">http://kitchen-dining.hsn.com/todd-e...f&lastbc=!2117</a><br><br>
We have only had them a couple weeks, but they clean up really easy and they can go in the oven and dishwasher. We are really glad we didn't order the AllClad, cause we really shouldnt be spending that much on cookware right now! Although it is really nice if you can spend the $$.
 

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I got some Stainless Steel at TJMaxx. The brand is Tivoli. I've never heard of it before or seen it anywhere else. Anyways, I've been very happy with it. Best part = dishwasher safe!
 

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<div>Originally Posted by <strong>rebyell</strong> <a href="/community/forum/post/10331653"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">You can sometimes find pieces of All Clad at TJ Maxx/Homegoods for less.</div>
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Yep, I got all of my All-Clad at Home Goods. For a while, the one I shop at only got a piece every once in a while, and I was collecting a piece a year, LOL. But then they got the motherload of shipments this past December, and I bought the rest of my pieces. I saved about $100 per piece.<br><br>
I also should mention that most All-Clad is made in the US. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"> The lids are the main exception.
 

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We have Emerilware, which is actually made by all-clad, but it's not quite as expensive. We like it very much. We have a few cast iron pieces as well.
 

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My husband is a chef and he says that you can't beat All Clad!! We have a few pieces that I absolutely love, love, love!<br>
We bought them at Bed, Bath and Beyond...not in a set.<br>
Also, we use our cast iron's alot...but don't put those in the dishwasher<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/shake.gif" style="border:0px solid;" title="shake">
 

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Discussion Starter · #12 ·
I'll have to check out TJMaxx for the pots. That Greenpan is looking tempting for a frying pan...anyone else have an experience with it?
 

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I'm into this--I subscribed to "cook's illustrated" just for information on this very subject!<br><br>
I really like calphalon triply for most stovetop cooking. It is similar to all-clad in terms of the heat conduction and aluminum core, and in terms of value per dollar, I think it's better, though all-clad is the best for stovetop disregarding price. This is calphalon triply though--there are several different lines. (If heat conduction doesn't matter so much, you could just get something from the cheaper stainless line--for example, my butter melter is from the stainless line.)<br><br>
A cheap alternative to le creuset is the new lodge enamel line. In terms of quality, it is really the exact same thing. I'm not sure if those are dishwashable but my guess is that they are, or are at least more so than regular cast iron. You only really need one ultra thick pot, in my not very educated opinion.<br><br>
For baking, cook's illustrated recommends pyrex, which is nice and easy. In terms of baking sheets and that type of thing, it gets more complicated, they recommend all sorts of different brands.
 

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If you call the nearest Le Creuset outlet store and ask to be on their mailing list, they'll send you a coupon twice a year for 30% off anything in the store or on the website. One comes in October and one comes late Dec/early Jan.<br><br>
I loved my Le Creuset stuff - it's on the (very) short list of stuff I wish I could get back from STBXH.
 

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I'll echo the others and say that we've found NOT having a matched set of cookware has been the best overall solution to replacing our previous non-stick cookware set.<br><br>
We did the switchover almost two years ago now, and I couldn't be happier with our choices. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
For sauteeing and frying and grilling, we have cast iron. I adore it, it's inexpensive, it's much easier to care for than I had previously imagined, and seasoned properly, it really approaches non-stick in its cooking surface, IMO. The only criticism I have of it is that it's HEAVY, lol. I often have to ask for DH's help (an extra pair of strong hands) to tip out contents for serving, and I once dropped a frying pan on my toe (Ouch! That left a big bruise and a black toenail!) I worry about my kids dropping it, too, since several of them often help cook and the baby just LOVES my pots and pans cabinet and plays in it all the time right now.<br><br>
For saucepans and stock and pasta pots we use stainless steel. I have one All-Clad saucepan that is soooo lovely, sigh... really, it's just spectacular, I understand other people's love affair with All-Clad and I would probably buy more of it if I could afford it. The rest of my stainless is a mishmash of brands -- Calphalon Tri-Ply, Emeril, and Revere. All work just fine, clean up beautifully, and are pretty much indestructible (this is an important feature in our household!)<br><br>
Then I own one dutch oven, the crown jewel of my cookware stash -- it's a bright blue-enameled Le Creuset -- and I use it almost every day when cooking, so it was totally worth the $$$ (actually, I got it for Christmas last year from my parents, so I should say, "worth THEIR $$$" <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1">) I make all our soups and stews and one-pot-type dishes in it, and I guess we eat a lot of soups and stews and one-pot dishes, lol!<br><br>
It carmelizes onions to perfection, sears meats beautifully before stewing, and doesn't burn ANYTHING, so long as I remember to use it at med to low heat, which is where it really shines. And it's so darned beautiful that I frequently just pick it up off the stove and set it down on the table at mealtimes to serve from (okay, I'll be honest, I do this with most of our cookware b/c I'm not much of a Martha Stewart when it comes to meal presentation, but when I do it with the Le Crueset, it LOOKS really good. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue">)<br><br>
Have fun shopping! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"> It was my favorite part of the whole process -- so many fun choices once you break out of the non-stick section, you know?<br><br>
The last two pieces of cookware I use all the time, but are actually appliances, are my ceramic crockpot and my rice cooker. The rice cooker is the only thing I still own that is non-stick, but it's only ever used for rice, never at high temperatures, and never with metal utensils, so the finish looks brand-new and it's 9 yrs. old.<br><br>
Guin
 

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Another All-Clad lover here. They last forever with proper care and cook evenly and well. I think you can justify the cost b/c they are made in the US (Pennsylvania) and you would be spending more $$ later to replace some of the cheaper stainless steel sets. Emerilware is made in china, not at the all-clad manufacturing facility<br><br>
Just buy them in pieces with the most frequently used ones first and replace your other ones as you can.<br><br>
I would love to use more cast iron but it's not a good match for a ceramic cooktop, major scratching issues. Bummer. If I had gas I would use them more often.<br><br>
Have fun cooking!!!!!
 

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Discussion Starter · #17 ·
Now I'm really being tempted beyond my budget.
 

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I have a revere ware set from my wedding 14 years ago. I like it a lot, but the 10 inch skillet was teflon coated. I threw it out & bought a $20 stainless steel skillet. I LOVE IT! it is only a 10 inch skillet , but it is extra deep. It has a glass, venting lid. We us it for everything. DH complained the first time he cooked eggs in it & had to clean it. But when I told him why I switched he agreed. Anytime I have something really nasty in it, I sprinkle BS in it & pour enough vinegar to cover. Let that sit about 30 minutes & it wipes away like nothing.
 

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Discussion Starter · #20 ·
Thanks for that cleaning tip, I've never tried that before.
 
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