I have a few Scanpan CTX and they are just ok. And they last forever. Lastly, if you make a lot of stews or braise meat often, look into enameled cast iron by le creuset or lodge. Getting an expensive non-stick to match your set is silly vanity and will result in wasted money and sketchy results. Enameled Le creuset is the stuff you hand down, enameled Lodge is the stuff that usually dies with you. Mauviel Stainless- just as perfect as all-clad, but more comfortable. A large Tramontina teflon skillet from the trash, perfect condition. Press question mark to learn the rest of the keyboard shortcuts. A 5 qt Cuisinart stainless saute pan, which is not as good as my all-clad pieces but I still like. This is why you see restaurants using riveted cookwear. If you can find these specific pieces in a set, please send me a link because I'd love to know! I also have an All-Clad roasting pan, but that only gets used for holidays mostly. Some brands like de Buyer mineral B pans have coating on the handle to keep it cooler that might limit how long it can be put into the oven for. She clangs them on the gas burners like they did something to offend her. She forgets pans on the stove, letting them get screamingly hot- to the point any other pan would warp. Optional items, buy what you need to cook the way you like: 4) Carbon steel wok, look for a heavy gauge under 40USD (stir fry and deep fry), 5) Large cast iron dutch oven, Lodge (no enamel) (this is great for deep frying if you don't have a wok. They won't necessarily be pretty but they will be good quality, AND cheaper. Thanks for the tip on the website. They are dirt cheap and can last 20+ years properly treated (ask me how). Looking to replace our set of pans after about 3 or 4 years that are all scratched up and worn on the bottom. These are nonstick pots and pans. I second the multiclad tri-ply. If the prices are a bit steep, make a list of what you want and wait for the factory seconds sale. My only dislike of All Clad is the handles, which feel awkward and badly balanced. And also vote/submit ideas for the next item to do. Whoosh. Then get a 4qt saucier, maybe a 10qt pot, and then a cheap, large stock pot. plenty hard, but I don't abuse them. I had to return/replace one for defect in the tri-ply base, but they sent it promptly and paid all shipping. : I would avoid any 'nonstick' pans, as they are really only necessary when cooking very delicate fish. Keep in mind, these pans are not magic--still can't use metal utensils, throw it in the dishwasher, etc.--but if you baby them they will last forever. Never again. I hope these suggestions are helpful. I've been doing this for 8 years now. T-Fal E93897 Sauté Pan – The best sauté pan with glass cover; 1.8 #8. Both are fairly cheap. You can mix and match from different sources. A 15" cast iron skillet on a normal size burner will have a hot spot in the middle and relatively cool sides. Deep frying: wok or dutch oven (here the enamel doesn't make a difference). It is ideal for rolling boils, simmering and reduction of liquids and making the gravy denser. A key feature is that the copper cladding / base of the pan is very well constructed--I've never warped these pans. If you do go with nonstick, do not use metal utensils EVER. The material and design of each piece of cookware should meet the specific purpose of that piece. Even for shallow frying (the saute pan's main purpose) I generally use my LC dutch oven. Please keep discussion to replies of submissions so people can more easily read through the info. When I moved in with my wife after college we picked up a set of cheap pots and pans at a yard sale. I would not buy more. I've had most of my pans for many, many years, and they still look and work as new. I'm not sure if I'm allowed to link out to a site so I'm going to say this: look for a site called webstaurant store or any other store that sells NSF kitchenwear. Rivets may be irritating but it means that the stress point of the pan can be repaired. We have some typical Neova stuff which is okay but I heard that the best stainless cookware is thicker at the bottom so as to make it better to evenly distribute heat. PM me any questions, I have a lot of answers. So make sure you do your research, and stay away from anything with Emeril's name on it. I know All-Clad is great but wanted to check before spending so much on their stuff. Post anything related to cooking here, within reason. I'm not the best-- I'm not even the best person I know personally, I have some friends who are amazing chefs--but I'm getting to "pretty good for an amateur" status, and I've recently come to a realization that I hope will help others and generate discussion. When I was doing my research everything pretty much said buy these or All-Clad for stainless pots and pans. This is my vote. Be very selective in what pans you buy and the cost will get spread out over a long period of time. This best saute pan is crafted using stainless steel which does not discolor with high heating applications and it does not alter or react with the food to make it unhygienic. Cuisinart Multiclad pro is similar performance for cheaper but it is made in china if that is a concern. As with before follow the provided format please. There’s so many different sets on there any opinion on which is best? All Clad - Thomas Keller (TK) line specifically. LOVE my pans, but the handle. Sur La Table Tri-Ply Stainless Steel Sauté Pan w Metal Lid http://www.surlatable.com/product/PRO-2393585/ (pictures) Current 3qt $100; 5qt $80; Material: 18/10 stainless steel, aluminum (in core?) Buy a shit set from whoever so you have all the basics. The 6qt is closer to 13.5" wide so it has about 33% larger cooking area. Also my parents have owned and used daily a set of these Revere Ware copper bottom pots since I was a kid in the 1970s. Then you will know which pot/pan is worth shelling out the big bucks on for all-clad. Cookies help us deliver our Services. If you use a lot of tomatoes because you make a lot of Italian food you need an enameled cast iron skillet or dutch oven (or the acidity in the sauce will keep stripping your pan without the enamel). All Clad makes nice ones. Non-stick frypans- buy aluminum DuPont teflon coated. By using our Services or clicking I agree, you agree to our use of cookies. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Mine were made in the early 80s and are used everyday since. I cook 6-7 nights a week. A 2 qt All-Clad saucier, which I prefer to a sauce pan because I think it's more versatile. small frittatas, be sure to get a pan without a coated handle. I fully expect these two prices to last me forever.

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