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Old 01-04-2016, 12:59 PM   #11
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Every once in a while, Bed, Bath and Beyond will send coupons for % off a piece or your whole purchase. Usually the better brands are excluded but once in a while they aren't. Get the best you can afford of what you actually NEED right now and then watch for those coupons (other stores too) and sales.
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Old 01-04-2016, 02:44 PM   #12
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We all get what we pay for.
If you're just starting to cook you'll find the experience WAY more easy if you cook on quality pots and pans.
The primary thing to remember about cooking with SS is to keep the heat down. Nothing will mess up food faster than a SS pot pan that's too hot.
We have a really good quality SS small fry pan. My wife likes to fry her two eggs a day in it. She scorches the bottom of the eggs/pan every day!
She WILL NOT listen to me!
"Turn the stove on to no more than setting #2. Add a little butter. Wait until the butter stops bubbling. Then put in the eggs. Put the lid on and in a minute you'll have perfect sunny side up eggs which will slide off the pan with no sticking" Nope. The pan goes onto the stove setting # 10. Everyday burnt eggs sticky pan.
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Old 01-04-2016, 06:57 PM   #13
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Originally Posted by puffin3 View Post
We all get what we pay for.
If you're just starting to cook you'll find the experience WAY more easy if you cook on quality pots and pans.
The primary thing to remember about cooking with SS is to keep the heat down. Nothing will mess up food faster than a SS pot pan that's too hot.
We have a really good quality SS small fry pan. My wife likes to fry her two eggs a day in it. She scorches the bottom of the eggs/pan every day!
She WILL NOT listen to me!
"Turn the stove on to no more than setting #2. Add a little butter. Wait until the butter stops bubbling. Then put in the eggs. Put the lid on and in a minute you'll have perfect sunny side up eggs which will slide off the pan with no sticking" Nope. The pan goes onto the stove setting # 10. Everyday burnt eggs sticky pan.
To expand on this, if you need a sear, you don't have to crank it to 10 either. Medium (about 5 or 6 on mine - at most 7) will get the pan and the oil plenty hot enough for a sear without burning it while you wait for it to release.
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Old 01-05-2016, 09:18 PM   #14
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Although I don't own them, I'm impressed with the quality of Costco's set for the bucks. I'd give them a look.
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Old 01-05-2016, 11:11 PM   #15
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Although I don't own them, I'm impressed with the quality of Costco's set for the bucks. I'd give them a look.
I bought a Costco set of tri-ply SS 15 years ago and they are terrific. Still going strong and like new.
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Old 01-20-2016, 01:39 AM   #16
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Thanx everyone for your advice. I don't have a membership to Costco, but will keep looking. I see a lot of SS, but they have nonstick coatings. Teflon and other coatings. They're not good in the long run. They'll begin to peel after years of use & it ends up in your food & if your pan happens to get too hot, it gives off toxic fumes... no thanx. There are some good nonstick coatings that don't peel, it's just something I don't want in my pans anymore.
Like I said, I'll keep looking & thanx again!
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Old 08-26-2016, 01:15 PM   #17
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First of all, I know this thread is several months old. I'm just adding my couple cents to the mix because I've been purchasing new pans lately.

When my wife and I split earlier this year, she got most of the cookware - with the exception of some of the Le Creuset pieces and a cast iron pan that belonged to my dad. The irony is that she rarely cooks, but that was how it worked out. So I found myself in the position of having to shop for some new cookware. I'm happy to say that I now have a small, but nice, assortment that also includes carbon steel and some traditional French copper pieces.

I've also been buying some stainless steel. Although I consider myself a better-than-average cook, I never used SS much before. This probably goes back to my bachelor days where I had a cheap SS piece that was a pain to use and clean. But after doing some research, I decided to try it again. I'm glad I did.

I was almost sold on All-Clad. It's got a great reputation and is built to last. It's become the standard bearer of sorts for quality cookware. But the one thing I HATE about All-Clad is the handle design. Really. Those handles are awful. If you're not familiar, imagine a long, slippery, stainless steel celery stalk. That's essentially what it is. I'm no weakling, but the silly handle design is uncomfortable and makes a chore out of maneuvering a heavy pan full of food. So that was why I decided against it.

I've instead been purchasing Le Creuset Tri-Ply stainless pieces. What's that, you say? LC makes SS? Yeah, that's what I said, too. I now have 9.5 and 11-inch skillets. Both have comfortable handles, as well as convenient helper handles on the front. They're well designed and solid. I absolutely LOVE these pans and use them almost daily. LC isn't normally cheap, but I picked up both pieces, as well as a lid for the smaller pan, at a nearby outlet mall for about $160 (40-50% off suggested retail). I'll probably go back and get a saute pan this weekend.

I also agree what others have said about avoiding sets. The problem with sets, in addition to ending up with pieces you don't use, is that you usually get all of the same type of pan. Some people like that. I personally would rather have some diversity in my cookware, because different materials work better for different tasks. For example, I love the copper pieces because copper has great thermal conductivity, meaning that if I turn the temp up or down, the pan responds almost instantly. You know those recipes that have instructions that say "Bring to a boil, and then reduce to a simmer?" That's the type of thing copper does well. It's great for stews. But I wouldn't use it for searing a piece of meat. That's what I use the carbon steel pan for. And while you certainly could, I don't think the carbon steel pan is the best choice for making an omelet. I like the stainless pan for that.

So my suggestion is to buy the pieces you need and buy good quality, so you don't have to buy new cookware every couple of years.

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Old 09-09-2016, 05:05 PM   #18
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Oki here is my 2 öre ( I'm Swedish we dont have cents nor öre either) but anyway IKEAS stainless steal is worth its money.
The IKEA 365+ Sauté pan with lid, is the best I have had and good value for money. I dont have 100 dollars to spend on a pan so this is affordable and durable, better then the two high end ones I have.

Yes one lost it handle after 6 month, the bolts rusted off and the other one I lost in a divorce but that one burned every thing on the left side, didnt matter what stove I used.
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Old 09-09-2016, 07:08 PM   #19
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I would go with a set of Revere or piece together a collection of the older heavier Revere ware from estate sales, thrift shops, garage sales etc...

http://www.amazon.com/Revere-1400-Li...&tag=c99-gd-20
I have had my Revere Ware for more than 30 years. Unfortunately I also received a RW sauce pan with the double boiler that I have never used.

Today when I am looking for a pan, I usually go to Crueset. (SP?)

Welcome to DC Do stick around. This is a fun place. Full of information and laughs.
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Old 09-09-2016, 08:47 PM   #20
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I have had my Revere Ware for more than 30 years. Unfortunately I also received a RW sauce pan with the double boiler that I have never used.

Today when I am looking for a pan, I usually go to Crueset. (SP?)

Welcome to DC Do stick around. This is a fun place. Full of information and laughs.
Addie, I'm really surprised that you shop Le Creuset when you're looking for a new pan/skillet, with your arthritis and limited budget. Some are stainless but many are cast iron - they're very spendy and you're paying for the name. How do you like them?
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