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Old 04-07-2005, 05:19 PM   #1
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Question If you were going to buy new cookware....

What material would you prefer and/or what brand?

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Old 04-07-2005, 06:21 PM   #2
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All Clad
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Old 04-07-2005, 06:30 PM   #3
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All Clad, Le Cruset and Henkels [German steel not Brazil or Mexico]
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Old 04-07-2005, 07:12 PM   #4
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I would probably get All Clad, without teflon. If not that one a good sturdy stainless steel NOT teflon lined.
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Old 04-09-2005, 02:51 PM   #5
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You should look at Demeyere cookware. It is made in Belgium and is superb. In their premium line, Atlantis, each pan or pot is designed for specific use, unlike All Clad & other "clad" cookware. In those brands the maker uses the same material & method of manufacturing to make all pieces, regardless of function.

I have been using for two years & it is the best I have used. I have over 100 pieces of cookware in my collection; all brands.

Good luck.
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Old 04-09-2005, 02:57 PM   #6
 
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Le Creuset cookware. Cast Iron cookware. A heavy stainless steel lined copper cookware.
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Old 04-09-2005, 06:52 PM   #7
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America's Test Kitchen magazine did a test comparison of traditional (stainless steel) frying pans and All-Clad was their favorite. Demeyere cookware was not in the comparison, I'm sure it's great cookware a little pricey for me though. In the same magazine they said the All-Clad non-stick frying pan was their favorite too. I just bought one but haven't used it yet my old Calphalon still has some life left in it. I second the Le Creuset too.
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Old 04-09-2005, 07:47 PM   #8
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well, all clad of course! i already use that now and even my scrambled eggs won't stick if i add a little butter. my Dad helped innovate cop-r-chef. 'nuff said. shhhh.... he's been asking me to bring that up for while.... family politics.
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Old 04-09-2005, 07:48 PM   #9
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Quote:
Originally Posted by luvs_food
well, all clad of course! i already use that now and even my scrambled eggs won't stick if i add a little butter. my Dad helped innovate cop-r-chef. 'nuff said. shhhh.... he's been asking me to bring that up for while.... family politics.
BTW, my family banned teflon yrs. ago! don't need it if you have cladware!
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Old 04-10-2005, 12:45 PM   #10
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I second ChocolateChef's advice. I go for inexpensive, hard-working, indestructable stuff that performs well. I don't need the name, and can't afford the price.

My cast-iron is well seasoned and will do almost anything I need done. And what it won't do, my selction of aluminum and copper disk pots and pans do just fine. The only thing I use specialty pans for is baking cakes, pies, etc., where you need a particular shape.

And to tell you the truth, I've never made better pizza crust than when I used my largest cast-iron pan to bake it in.

I won't use teflon coated stuff. I'm way to hard on pots and pans, plus, they degrade and become dangerous at higher temperatures.

Seeeeeya: Goodweed of the North
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