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View Poll Results: After trying both, Do you prefer Stainless steel or Nonstick cookware?
Stainless Steel 24 61.54%
Nonstick 15 38.46%
Voters: 39. You may not vote on this poll

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Old 02-06-2004, 10:10 AM   #1
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If you could buy any brand cookware...Stainless or Nonstick?

Ok.
I'm looking for new cookware & feel lost on what choice to make.
#1 - Stainless steel vs. nonstick (I'm a big low-fat, non-stick cookware fan, but wonder about getting SS & only one NS frypan)

#2 - Which brand to buy???


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Old 02-06-2004, 11:09 AM   #2
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I have to go with your way of thinking...I have stainless pots (Cuisinart) but a large non-stick heavy fry pan...Also my crockpot is non-stick and after 10 years I still love it. I did get one large stainless fry pan but I dont use it as often as my non-stick. I like easy cleanup. I would go with good stainless though...something heavy, that will heat evenly.
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Old 03-15-2004, 08:04 PM   #3
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I've just gone with Calphalon Commercial Non-Stick frying & saute pans to replace my old cheapo non-stick ones, and I was going to keep my good set of British stainless steel tri-ply pots, but then I bought a Circulon pasta pot and loved it so much, I had to buy pots to match :)

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Old 03-15-2004, 08:33 PM   #4
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I bought the original Calphalon way back when there was only one choice - and it was a good choice too!! But if I had to buy pots and pans right now from scratch I would go with stainless steel and one small and one large non-stick - Some of the big warehouse places (like Sam's Club) had a set of 3 for $26.00, which just can't be beat.

For stainless, right now I would probably buy Viking - I would want it to match my Viking Range - (oh, no, I don't actually HAVE a Viking range - but just in case I win the lottery I may as well have the pots already! :roll: ) Actually, if I won the lottery I may have to look into an Aga. But definately not the purple one!
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Old 05-31-2004, 05:04 PM   #5
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cookware

I splurged and got AllClad and am very happy. Its all stainless and I added one nonstick fry pan that I use the most because of the easy clean up, but like the others too for making gravies etc...
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Old 05-31-2004, 08:33 PM   #6
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Allclad is great. I keep A bottle of olive oil next to the stove for them. They get washed imediatly after each use. If you don't get enough fat in the pan before you use them, they can be A pain to clean (burnt eggs!)
It's also nice to have A few non-stick pans- for eggs or whatever. Then you can't use A metal spatula, or they get nicked and rust up. I don't know how many nonstick pans I tossed.
Allclad is not cheap, I agree. I dropped like over 500 bucks for my Allclad set, BUT- these will probably be the same set that I pass on to my children, When I'm cookin in "the big kitchen in the sky".
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Old 06-01-2004, 07:31 AM   #7
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My Vote: Calphalon

Calphalon for me!!! I replaced my old mis-matched collection a few years ago and won't go back to stainless, aluminum or anything else. The only drawback to the Calphalon is not being able to put it in the dishwasher but the non-stick surfaces are rather easy to clean "the old fashioned way."

I never had a dishwasher before moving to this condo so I wasn't sure I would ever use it. I started out washing the dishes by hand and then putting them into the dishwasher. Now, I have found myself putting the same dishes back in the dishwasher a second or third time if they don't come out the first time. :)
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Old 06-01-2004, 09:00 AM   #8
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My 2 cents worth (adjusted for inflation).
I have tried every form of cookware known to man. Bar none, my two favorites are stainless steel and cast iron. I own mostly non-coated but do have a couple of skillets that are non-stick. Stainless is non-reactive (meaning acidic foods do not react with the metal causing off flavors, colors or odors), they will allow the Maillard reaction to take place (the technical term referring to the browning of meat and what makes it take place) and they are easy to clean. If you get a thick enough aluminum disk sandwiched into the bottom, they are fairly responsive as well.
Cast iron heats quickly, browns like nobody's business and holds heat incredibly well for long periods of time. In addition, some studies indicate that cast iron actually leeches trace amounts of iron into foods when cooking. Thus, like the cook him/herself, the cookware actually puts a little of itself into the food.
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Old 06-01-2004, 12:28 PM   #9
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I love my hard anodized aluminum pans. They cook wonderfully, are non-stick and clean like a dream, and I can use metal utensils in them. I have stainless and cast iron also, but I almost always use my anodized pans.

:) Barbara
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Old 06-01-2004, 12:46 PM   #10
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umm my non so called stick usually falls off mine




so i bought stainless instead
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