Cookware

What do you have? What do you recommend? I need some new pots/pans, but I'm not a world class chef nor wealthy. I want something nice, but not outrageously expensive.
I think I would do best with something in the nonstick line. I know about stainless steel being the best, but I stick everything with that stuff.

Help me decide.

 

we still use stuff from gina's pampered chef days.

that'll last a few more years, then i'll be in your position.

 

Tough one. Farberware is reliable but I don't know if they carry non-stick. You know cast iron is the best. Problem is it takes time to season them.
You might want to consider a pressure cooker. Nance gave me one for my birthday and I can cook just about anythig in it; rice, vegies and meats. Pot roast is ready in 20 minutes. It also can be used as a slow cooker for those days your on the road.

 

Do you love it?

I'm skeerd of a pressure cooker.

 

I have the calphalon and i love them! lots of place have sales on the calphalon so worth it to look around.

 

it's been good. no complaints.

it's that coated non-stick stuff, so cleaning up is really easy.

don't use any sharp objects with it, though.

 

lol why do you have cookware?

 

all-clad

http://www.williams-sonoma.com/shop/ckw/ckwb/ckwacsb/index.cfm

this is the best cookware i have used. it is easy to clean, heats fast and evenly, works well on both electric and gas.

you really only need a few pieces. an 8 or 10 inch deep saute pan, a medium sauce pan, a large skillet or saute pan, and a small or medium fry pan.

get a good 10" chef knife too.

i do not like my calphalon pieces compared to the stainless.

[FONT=Verdana, Geneva, Arial, Helvetica]Le Creuset[/FONT] has some nice dutch ovens.

 

I currently have this that I've had about 5 or 6 years. I started putting it in the dishwasher a year or so ago. It's done it's due.

I have the huge le creuset pot in red. I love that thing, love it. There's nothing like it for stews, soups and beans. I can't carry it when it's full it's so heavy.

I also have one 10 or 12 inch all-clad pan. I stick everything in it. Is it because it's a saute pan? Tell me what I'm doing wrong. I really can't think about buying a set of this for two reasons. One, I can't cook good in the one I have and two, that's a lot of money right now when you've already convinced me to spend 1000.00 on a camera that I thought I was going to spend 600.00 on..

 

start another thread about why you stick everything in your all-clad and i do not. i have to think about my technique because i never stick.