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I'm always cooking and baking, my family gave me a very cheap set of pots and pans a year ago when I left home. Needless to say they are actually falling apart so I'm looking to invest in a very nice, durable, and dishwasher safe set of pots and pans. I need at least one for hollandaise sauce making so safe to use a wisk in. Brands, types wether stainless steal, titanium, tephlon etc. bypass pricing I don't care I just want genuine input please. Any chefs or avid cooks please I need something I cook basically every meal and then some.
Trust me from experience (and wasted money) the best way to buy pots and pans is to buy the type of pot that suits your cooking needs, not a matching set from the same maker. For instance, Le Crueset makes the best dutch oven - great for stove top ohio oven cooking. They're expensive, but worth every penny and will last a lifetime. The best crepe or omelette pan is made of steel and made in France. I LOVE my crepe pan, it makes cooking them so easy. Every good cook needs to have a few different sizes of cast iron frying pans. Mine are Wagners and they have a nice smooth bottom that suits my stovetop. I also have 2 grill frying pans, 1 is from Ikea and the other is Le Crueset. I have 3 large stock pots, I is a Lacor stainless, one is a Costco and has a copper bottom, one is from Walmart, lol. The pot I use for boiling potatoes is a Kuhn Rikon Switzerland and I bought it for it's rounded sides, perfect for potaoes. I use a copper sauce pan that is tinned on the inside and perfect for making cheese sauces. My wisks are made of teflon to avoid scratches. When buying Stainless Steel, always look for an 18\10 steel grade and the more layers on the bottoms, the better. The better ones have a layer of copper inside. So, think more about what type of cooking you do, and buy only the pots that you need. Avoid buying the matched boxed sets, as they seldom have the appropriate sizes. A good cooks kitchen is a mishmash of various pots and pans. Good luck with your cooking and sorry this is so long, lol
I'm not sure. I have some Kitchen Aid brand that have lasted, as well as a Calphalon that has done well. The key to keeping nonstick surfacing on the pan is to NOT heat the pan w/o food in it. I know they do on Food Network, but they have a budget to replace pans that get a little dirty! Oh, and nonstick "cook's essentials" from QVC totally suck in that regard. Coating peeled off within 6 months. Avoid them!
I have been in the restaurant business for several years and I've always ordered these items from Mission Restaurant Supply. They a lot of different brands to choose from as well as different sizes. Plus, they are high quality because they have to be able to take a beating in a restaurant. They are open to the public and have stores all over Texas, but they also have an online store and they will ship to anywhere in the country. Hope this helps!
All-Clad Viking Demeyere
Scanpan is what you need - they are virtually indestructible.