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Old 08-11-2011, 10:35 PM   #11
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For Non-Stick, I have a Calphelon that has treated me very well for years. All I have ever done to clean it, is wipe it with a paper towel. I use is solely for eggs, and crepes. That's really about it.

The "regular" cookware, is mainly All-Clad. I like the heavy bottoms, durability, construction, and the from stove top to oven capabilities. When on sale, there are some good deals to be had. As mentioned, when searing in SS, the food will release its self when it is properly seared. If it is sticking, just leave it be, it will release.

My most often used cookware is a toss up between my 10inch saute pan, and my crazy old cast iron, it was my grandmothers, mothers. I cherish it.
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Old 08-11-2011, 11:20 PM   #12
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hands down it is Falk Culinair Belgian copper/stainless bimetal

durable, responsive, easy to clean with a scotchbrite pad and barkeepers friend

expensive? yes, about the same you'd pay for AllClad, Sitram, etc. But I will never have to replace it. (I will have to leave it to someone in my will.) How could I afford it? One piece at a time. Has it been worth it? Yup.
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Old 08-11-2011, 11:58 PM   #13
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Quote:
Originally Posted by Robo410 View Post
hands down it is Falk Culinair Belgian copper/stainless bimetal

durable, responsive, easy to clean with a scotchbrite pad and barkeepers friend

expensive? yes, about the same you'd pay for AllClad, Sitram, etc. But I will never have to replace it. (I will have to leave it to someone in my will.) How could I afford it? One piece at a time. Has it been worth it? Yup.
Robo, you raise a valid point too.

Cookware is an investment. Like all good tools, they may cost upfront, but if you break that down over X amount of years, for worry free usage, than the actual cost per year, over the lifetime is peanuts.

Quality doesn't cost, it pays.
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Old 08-12-2011, 06:00 AM   #14
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I have a set of Calphalon non-stick that I got almost 14 years ago and it is still doing well. It is supplemented with 3 cast iron frying pans, a cast iron and an enameled cast iron dutch oven, a SS fry pan and several SS pots. All the SS I picked up as individual pieces at Marshall's or Macy's. I'll have to check the brands, but I know the SS I got at Macy's was Belgique Stainless Steel. And unless you need it ASAP, find the pieces you like/want and watch for sales. You can get some great deals around the various holidays' if you look.
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Old 08-12-2011, 08:04 AM   #15
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Hands down, my favorite cookware is Cast Iron. It is nearly indestructible. Properly seasoned and cared for, it is as non stick as any other material I have ever cooked with. The only down side is the weight.
IMHO, the trade off is worth it. YMMV.
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Old 08-12-2011, 09:47 AM   #16
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Robo, you raise a valid point too.

Cookware is an investment. Like all good tools, they may cost upfront, but if you break that down over X amount of years, for worry free usage, than the actual cost per year, over the lifetime is peanuts.

Quality doesn't cost, it pays.
I agree. Nearly all of my cookware was purchased used, some of it over 150 years old. It was the best when new, it is the best now. I use mainly copper and cast iron.

In bygone days, tradesmen were expected to own their own tools,whether they be chefs or carpenters, and they bought the best. A good copper pot could easily cost the equivalent of a weeks wages. I have several that are stamped with the owners initials.
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Old 08-12-2011, 12:46 PM   #17
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I don't think I have a out and out favorite... it depends on what I am cooking.
I use my 3.5 Cuisinart sauté pan quite a bit. I like the straight sides for pan frying and then making gravy. Moreso than a frying pan. Less splatter, plus you never know when you'll need a lid, but the same lid for my sauté pans also fit my Cuisinart fry pans. Still, it's easy to stir food around with the higher sides and whisk up a gravy. Chefs Classic I think they are. And I like this non-stick, kinda wok shaped pan, too. It's good for throwing a concoction together, like loaded mac and cheese, where you are frying up sausage and onions to start. It's easy to build stuff in, has lots of room, plus it cleans easy and has a lid. I don't remember the make off hand, but it's a real multi-tasker. The only thing I don't like about that pan is it's not dishwasher safe, whereas my other non-stick cookware is.
Really, anything is my favorite as long as there's food in it
I have a similar stir fry type pan like that. I find it really handy. It's pretty big and has a helper handle. As much as I don't care for non stick, I have grown quite fond of that pan. My other half brought it into the relationship. I toss mine in the dishwasher and it has held up well.
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Old 08-12-2011, 12:53 PM   #18
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I have a similar stir fry type pan like that. I find it really handy. It's pretty big and has a helper handle. As much as I don't care for non stick, I have grown quite fond of that pan. My other half brought it into the relationship. I toss mine in the dishwasher and it has held up well.
I have a large non stick wok myself. It is perfect for whipping up a quick dinner. One of my most used pans. I think I got mine from Costco for a few bucks, and expected to toss it in a year or so. That was several years ago.
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Old 08-12-2011, 02:41 PM   #19
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Here's the one that I have.
I like that it has just a little bit of flat on the bottom, unlike my true wok.
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Old 08-12-2011, 03:00 PM   #20
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There is no way I would buy a non-stick wok. The teflon coating would negate all the advantages of using a wok. You can pick up a really good steel wok at Cost Plus for about 12 bucks American. I wouldn't buy an electric wok, either. It can not get hot enough!
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