buying new cookware... all-clad? which line? anyone use it? - Page 3

+1 home and line are two different worlds. plus, there's a really good staub line that is already black so diners won't notice the stains.

I have a set of the all-clad copper core, along with a few open stock items. We've had it for about 8 or 9 years now.

I really like it. It doesn't wear out, has great heat transfer, looks good without any unusual maintenance (no polishing the copper) Only down side is that there is not a non-stick option in this range, so if you need a non-stick pan, you will need to look outside the copper core for that.

I love Staubs, but isn't there a huge price differential between LC and Staub for similar pieces?

+1 for Tramontina 8 piece set available at Walmart. I paid $100 shipped on eBay. Total rip off of All Clad in a good way. Feels every bit as solid and balanced, and works every bit as well. Only differences are tiny cosmetic details like rougher finishing on the underside of a handle or two. From what I've read Tramontina may be using the same factories that All Clad uses overseas. Make sure it is the 18/10 3-ply stainless steel. The rest of their lines are downmarket. For non-stick, I do most of my daily cooking in two All Clad MC2 non-stick 3qt sautes. They are the best non-stick pans I've ever used.

Both me and my parents got some of the Calphalon from williams sonoma. It was great, for about 3 months. THEN it sticks like everything... discolors... pretty much worthless after about 9 months.

Sad, as they gave it to me as a gift.

Lack of obscene markup? All-Clad is a luxury product.

people in China work for 1/20th the price of Americans.

+1 on Le Creuset, though the big pieces are heavy as fok!

+1 on all clad being the best. +24037598374895734985734 on you NOT buying a set and instead buying individual essential pieces.

I have a fissler flat bottomed stainless steel wok, and a high topped pot.

Pan frying/cooking meat doesn't work well as it sticks to the bottom, even after i follow instructinos to heat up pan, before adding oil.

anyone have experience with fissler?

I was at a local farmers market and saw a great demonstration for stainless steel cookware and this will be what I'm purchasing when I need a new set. I don't think I need the complicated 12 piece set but it does seem great if you are buying brand new items for a new home. http://www.stainlesscookware4u.com/

Didn't want to make a whole new thread but I'm looking to buy a cookware set and here's what I came up with: All-Clad d5 Stainless Steel-10-Piece Set: http://www.williams-sonoma.com/produ...:COOKWARE-SETS All-Clad Stainless Steel 12-Qt. Multipot with Mesh Insert: http://www.williams-sonoma.com/produ..._-NoMerchRules All-Clad Stainless Steel Large Roaster with Rack: http://www.williams-sonoma.com/produ..._-NoMerchRules Le Creuset Fry Pan, 12", Red: http://www.williams-sonoma.com/produ...ARE-LE-CREUSET Le Creuset Signature Oval Dutch Oven, 5-Qt., Red: http://www.williams-sonoma.com/produ..._-NoMerchRules Opinions? Do I need a non-stick frypan?

Odd...even though the advice is always not to buy a set...that set is almost exactly what I use.

My stuff isn't a set...the 12" fry pan is replaced with cast iron and I think my smaller saucepan is a 1qt but that set is basically exactly what I use to cook with.

Of course you then run into the problem of buying a set if you buy any of that other shit (except for the roasting pan)...those things are all going to overlap a ton and you will have unused pots.

Read this, then read it again:

Understanding Stovetop Cookware