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I agree with Dandalian with a preference for Woll Diamonds Best and Diamonds Plus (lighter weight). These also have a removable handle option. Prices are reasonable given the 10 year warranty also.

There are not best knives - just those that are suited for you use. @danbuter - if knives over $50 are just an ornament the most chefs have lots of ornaments. Your knives are the most important tool in your kitchen. They make tasks easier or not. So get what works for you. I use and sell...

Have not heard of the brands. I did miss the International Housewares Show this year so they may be new introductions. My favorite nonstick (also PFOA and PTFE free) is the diamond coated Woll Diamond's Plus and Diamond's Best (Best is heavier than Plus and targeted to the serious or...

The three cast iron suggestions are 1. Dutch oven (we use a 3 qt but 4 qt would be as good), 2. Skillet the 11" is probably the most versatile but a small one would be good as well, 3. Stove top grill which is great for everything from pancakes to steaks (we even grill pizza on ours)

I agree with the view that sets are over rated. What is needed at your stage in life are things that you will use now and will last for a lifetime. Basics include: A good Dutch oven - I recommend enamel over the raw cast iron A good skillet or probably two - small and large - stainless steel...

Good luck. Let us know how everything comes out.

For most stir fry applications, I personally would probably go with the the Carbon Steel. Stir fry is for high heat quick cooking. The carbon steel has the characteristics that work well for this. Cleaning is easy - a bit of warm water with a dash of soap, rinse, dry and your done. If look...

I would be very surprised if Giada used anything but her brand of knives on her show. She started her own line a few years ago. I have not watched her show lately so could say which she uses.

Good recommendation from GotGarlilc. However, before starting her process I would let the pot soak over night with water and baking soda. Then rinse and see if some of the burned in material on the bottom hs come loose. Don't be too impatient with the process of getting the pot back to prime...

I you are looking for a pan particularly suited for stir-fry, then you should consider a wok. The shape if perfect for stir-fry. High heat can be concentrated on the bottom but diffuses quickly up the curved sides. This very well suited for the quick heat cooking of meats and vegetables.

I do not have an Amazon recommendation because they compete with me after I post products on their site. But I do have stainless steel recommendations. The best that I have found is a German product from Fissler with a close second being products from BergHoff - both leaders in Europe but not...

I totally agree with jennyema Nonstick pans should not be used about 500 degrees and even my top quality Diamond's Plus recommends using the pots below 500 degrees. Cooking in a wok uses high heat and quickness - this is more suitable for carbon steel or cast iron. Scraping the bottom until...

Paderno (Italian manufacturer) has great quality stainless steel roaster from 10" x 15" up to 17" x 24". They are not inexpensive but you can find pretty good prices on these online. At Sur la Table, I believe I saw them from $250 to over $350. Top quality that will last forever if that is...

And what good are those other items you get in the set that you do not really want and do not need. By getting two the you work with every day and getting the best quality, your cooking will be easier and the results will be better. I suggest items with solid bottoms, great surfaces and...

Not sure everyone realizes that you are talking about hand crafted products -some of the best made. I sell knives from Germany and Japan but these are top quality manufactured knives. Good knives but not in the same class. When resharpening be careful because the edge angel in these is...

Most quality nonstick cookware no longer has any PFOE or other harmful chemicals - including the new formula Teflon. The cheaper stuff not always the case. Products made before around 2005 are not subject to the same restrictions and current products. My favorite is the Woll Diamond's Plus...

There are a couple of alternatives that I have seen that would work quite well. The Berghoff Neo has a secure lid that can be sealed or with a slight twist will let you pour off liquids. The with another slight twist the lid can be removed. Fissler Solea also has pans with similar lid...

One of the big issues with sets is you get what the vendor wants to put together which may or may not be what you want or will use frequently. I ofter recommend getting the items you really will use so you have the stainless pots for just the recipes you want and can also have the cast iron or...

We use our Chasseur enamel Dutch oven all the time. Similar in quality to the Lodge and Le Creuset and made in France. Some things will stick but usually an over night soak will result in a clean pan with just few strokes with a sponge or bristle brush. You will love it for years. And I...

Most of the advice above is right on. We use two alternate methods depending on our mood. One is to cook the bird upright on a chicken roaster or "beer roaster" Some versions allow you to add your choice of flavor enhancer such as a good beer or herb enhanced broth. And they roaster...

Most of the time you can just rinse it or use a small bit of dish soap. But the Diamond's Plus is very easy to clean.

Nearly all nonstick coating - all coatings from quality companies - have removed the dangerous chemicals. Teflon which provides coatings for the vast majority of nonstick cookkware changed their formulation for coatings in 2008 or 2009. Nonstick products before that were potential problems if...

Good advice and good comment with this as the core message; "the best knife for you is the highest quality knife you can afford, and fits your needs." If I can help you with a selection, let me know. chef@yoursmartkitchen.com

For chefs that would be more that case. But for us amateurs, or chefwannabees, it fits between a chef's knife and the Santoku (or small cleaver which some like including my wife). So it really comes down to what feels comfortable and what is most useful for your style. Next is to ask for a...

Agree with the 6" suggestion. But you might consider some quality alternatives from Europe - Fissler, Berghoff. Also, a slightly different shape is the Deba knife. Not as rounded as the Chef''s knife but more so than the Santoku.