Pots and Pans

[Uker]

Hey guys, I know its late but I am trying to purchase my mother a new set of pots and pans for her kitchen for Christmas.

Some things that I know she will want:
Non stick coating- no aluminum, cast iron, etc.
MUST MUST MUST have a flat bottom, she has an electric stove with a ceramic top.

I am currently looking at Analon's line( http://www.amazon.com/Anolon-Profess...pr_product_top ), but truly have no idea what good brands are and I figured you guys would be able to help me out. My mother does cook quite a bit so I want to make sure these pans will last a while and will make cooking a little bit easier for her.

Thanks!

 

[Wallcloud]

I have a bunch of Calphalon pots and pans and I just love them. Very well made and durable.

 

[Pezzaturra]

Pots: I use only glazed (white glazing inside).
I would need a replacement on some of them soon and would appreciate recommendation of a good maker of such glazed cookware.

 

[Yo-han]

get her a nice assortment of Le Creuset, works great, looks great and comes with a lifetime warranty

 

[Douglas]

I'm not sure where you got the idea that aluminum and non-stick were mutually exclusive - they're not. Actually, to the contrary: I think virtually all non-stick coated cookware is aluminum, particularly better quality stuff. The Anolon set you linked is aluminum. Calphalon is typically the go-to name here with high brand recognition and a premium cachet. Their dark, brushed-aluminum anodized look is also distinctive. More serious cooks might

at the nonstick stipulation, but if that's what your mom wants and is used to, then get her what she wants.

 

[jobro]

Esteele saucepans. My grandmas mum had one, my grandma has two, my mum has a few and I do too.

And they've all lasted very very well. Esteel has provided replacement handles for all of them free of charge. I do suggest however that you get some replacement handles before the model is superseded as they can be hard to come by if they're a 10+ year old model.

+1 for stainless steel. Non stick does come in handy but I tend to use Stainless steel most of the time.

EDIT: Just had a look and they seem to be only available in Australia.

 

[Trompe le Monde]

Depending how old your mother is le creuset (or atleast their cast iron which is majority of the line) is too heavy, and slightly more fragile (enamel chipping)


Aluminum is okay if you get NO-non-stick ANODIZED which generally are thicker and has decent mass (for thermal retention) and has alum's good conductivity

though as long as you get anything stainless steel and FULLY cladded (ss-alum-ss) and ss handles (no plastics) should serve you well. calphalon is good brand but there are a few alternatives

 

[BrianVarick]

Williams Sonoma has some really nice stuff.

 

[Manton]

You don't want aluminum on the INSIDE, that is, touching food. On the outside, it is fine. Great, even. Good heat conducter.

Stainless steel is best for the interior.

I don't like Le Crueset for anything but braising. The enamel surface is not a very good browner. Sticks like crazy.

 

[gomestar]

Originally Posted by Manton

I don't like Le Crueset for anything but braising. The enamel surface is not a very good browner. Sticks like crazy.

sauces? soups? stews?

 

[turboman808]

Think most of my pots are from ex girlfriends and the bargain bin at the grocery store.
Obviously I am not much of a cook.

I eat on thousand dollar flatware and gold encrusted plates though.
Obviously way into eating though

 

[Uker]

Originally Posted by Manton

You don't want aluminum on the INSIDE, that is, touching food. On the outside, it is fine. Great, even. Good heat conducter.

Stainless steel is best for the interior.

I don't like Le Crueset for anything but braising. The enamel surface is not a very good browner. Sticks like crazy.

Thats what I meant about aluminum, I don't want aluminum or steel interior, etc.

Thanks for your pretentious post though Douglas. really appreciate that.

And are you guys saying that Calphalon > analon?

 

[Manton]

There is nothing wrong with a stainless interior. The very best cooper cookware uses a stainless cooking surface. It is the "best."

That is, it is the best if you don't want non-stick. Regular and non-stick both have their uses. I use both. It depends on what I am making. I generally prefer regular and use it much more. But there are certain things for which you absolutely must have a non-stick pan. Only the most dyed-in-the-wool paleo-Frog chef would cook an omelet in a regular steel pan, for instance.

At the school I attended, certain instructors thought that only losers and pussies ever use non-stick, but they were in the minority. My teacher -- a real hard-ass frog -- taught us to do omelets in non-stick pans.

 

[Douglas]

Originally Posted by Uker

Thats what I meant about aluminum, I don't want aluminum or steel interior, etc. Thanks for your pretentious post though Douglas. really appreciate that. And are you guys saying that Calphalon > analon?
Whaaaa? My post is pretentious? I told you to get her what she wants, and unlike the other posts here, I am the only one who recommended what you actually asked for; e.g. non-stick. You do realize that nobody else has actually given you a non-stick recommendation, right? I give you the only real, serious advice in the thread that meets your stipulations and you call me out? I give up.

 

[kwilkinson]

Originally Posted by Douglas

Whaaaa? My post is pretentious? I told you to get her what she wants, and unlike the other posts here, I am the only one who recommended what you actually asked for; e.g. non-stick. You do realize that nobody else has actually given you a non-stick recommendation, right?

I give you the only real, serious advice in the thread that meets your stipulations and you call me out? I give up.

STFU you pretentious dick.