High or Higher End Cookware?

Blkkbgt

Well-Known Member
Established Member
Premium Member
Joined
Feb 3, 2011
Messages
3,080
Location
The land of commies and socialists!
I am looking into getting some nice stainless cookware pretty soon.

Does anyone here have any experience with the fallowing brands?

All Clad
Made In
Demeyere

Trying to get as much info as I can before I drop 7-1200 dollars. I am tired of buying sets ever few years. Time to buy once cry once.

Thanks.
 

robvas

Well-Known Member
Established Member
Joined
Sep 8, 2020
Messages
1,317
Location
MI
What are you using that you're destroying every couple years? I have random stainless steel stuff from TJ maxx that I have collected over the last 20 years
 

cobracide

Well-Known Member
Established Member
Joined
Aug 23, 2002
Messages
9,236
Location
Somewhere in 1945
Bought a set of All-Clad bonded stainless steel about 12 years ago. It will outlast me. Transfers heat evenly and doesn't stain easily. Their cleaner will take out any blemishes with a little elbow grease.

I was boiling water on high and forgot about it. Super heated the pan. The enamel from the burner chipped off and the pan had a little blueing on it. Came out with reasonable effort. No warping or such. Just like new, I can't kill this stuff.
 

Blown 89

Well-Known Member
Established Member
Joined
Jul 30, 2006
Messages
8,699
Location
AZ
I have a couple of All Clad pans, they're not any better or worse than any of my other cookware
 

lOOKnGO

Keep'um smiling
Established Member
Joined
Oct 1, 2009
Messages
6,889
Location
White Post, Va
My wife collects and uses Griswold cast iron, and certain Calphalon cookware. She has some stainlessas that she let's me use. She won't let me use or clean her cookware. (I'm fine with that) she has stoneware for making bread. She is now processing her own flour and experimenting on different bread recipes. The boys and I consume at least a loaf a day. Walking in from the cold to a warm house with the smell of fresh bread! Then eating warm bread out of the oven. I love that women!
 

VegasMichael

Well-Known Member
Established Member
Joined
May 31, 2010
Messages
6,396
Location
Empire State
We use cast Iron pans for frying, They are heavy and the handles get very hot but once seasoned properly they are virtually non stick, clean up is easy and a little cooking oil once in a while is all the maintenance they need
How did you season yours? The usual bake for an hour with a thin coating of oil or something different?
 

Bullitt1448

Well-Known Member
Established Member
Joined
Sep 16, 2013
Messages
1,779
Location
Somewhere
Yes, a little oil, upside down in the oven for an hour at 375deg turn the oven off and leave them in there to cool. For a new pan it may take 2 or 3 times. The best thing to do is to use your cast iron pans, the more you use them, the more non stick they get.
 

03cobra#694

Good Guy
Super Moderator
Joined
Nov 12, 2003
Messages
62,080
Location
SW FL.
My wife has pretty much all Calphalon, and some cast stuff. Need to be careful with cast on a glass top. No idea if the stuff is any good or not. Never heard of that All Clad brand, but just looked it up.
 

Blkkbgt

Well-Known Member
Established Member
Premium Member
Joined
Feb 3, 2011
Messages
3,080
Location
The land of commies and socialists!
What are you using that you're destroying every couple years? I have random stainless steel stuff from TJ maxx that I have collected over the last 20 years
We've had Rachael Ray, Kirkland, Calphalon and one other set that have all either flat worn out or the coating flakes shortly after the 1 year warranty.

I've noticed the coatings are getting thinner too. I am continually paying more and have them last a lesser amount of time.

I am just the hell over it and with stainless steel there's no coating to flake off.
 

VegasMichael

Well-Known Member
Established Member
Joined
May 31, 2010
Messages
6,396
Location
Empire State
We've had Rachael Ray, Kirkland, Calphalon and one other set that have all either flat worn out or the coating flakes shortly after the 1 year warranty.

I've noticed the coatings are getting thinner too. I am continually paying more and have them last a lesser amount of time.

I am just the hell over it and with stainless steel there's no coating to flake off.
Are you using metal spatulas and spoons on the non-stick or plastic? Do you scrub the non-stick pans with abrasive pads?
 

Blkkbgt

Well-Known Member
Established Member
Premium Member
Joined
Feb 3, 2011
Messages
3,080
Location
The land of commies and socialists!
How did you season yours? The usual bake for an hour with a thin coating of oil or something different?
I season mine at 400 in the oven with crisco. I've found it works best for me.

I do multiple sessions without letting the pan cool. Basically bake it until the coating is formed, add more crisco and do it again and again then let it cool in the oven.

Works great for me. Also stay away from flax seed oil, it will just flake on you.
 

VegasMichael

Well-Known Member
Established Member
Joined
May 31, 2010
Messages
6,396
Location
Empire State
I season mine at 400 in the oven with crisco. I've found it works best for me.

I do multiple sessions without letting the pan cool. Basically bake it until the coating is formed, add more crisco and do it again and again then let it cool in the oven.

Works great for me. Also stay away from flax seed oil, it will just flake on you.
I kind of screwed up with my two cast irons. I've had them about 5 years and never seasoned them. I'm doing it right now with olive oil at 425. Hope it's not for naught.
 

Blkkbgt

Well-Known Member
Established Member
Premium Member
Joined
Feb 3, 2011
Messages
3,080
Location
The land of commies and socialists!
Are you using metal spatulas and spoons on the non-stick or plastic? Do you scrub the non-stick pans with abrasive pads?
Nope.

I will admit my mother in law jacked up one pan years ago with a metal spoon but that it.

Funny thing is the Rachael Ray and Kirkland lasted the longest. In fact the Kirkland set was fine, we just gave it to a family member that was just starting out an life.
 

Blkkbgt

Well-Known Member
Established Member
Premium Member
Joined
Feb 3, 2011
Messages
3,080
Location
The land of commies and socialists!
I kind of screwed up with my two cast irons. I've had them about 5 years and never seasoned them. I'm doing it right now with olive oil at 425. Hope it's not for naught.
As long as they don't have heavy rust you should be able to save them.

Make sure you remove and coating that's built up over the years. Sanding them down with 220 grit helps too especially if it's rough.
 

bglf83

Well-Known Member
Established Member
Joined
Oct 16, 2003
Messages
1,719
Location
Texas
we have over 10 years on our All-Clad stuff. It's like it was when we purchased it still.

We cook at home the majority of the time. We might eat out one or two times a month.

It's expensive, but its good stuff and will outlast you if you are not an idiot (e.g., do not wash it in the dishwasher etc...).
 

mariusvt

Well-Known Member
Established Member
Joined
Feb 16, 2014
Messages
731
Location
PA
We've got a calphalon stainless set that we've had for 12-13 years now. Aside from some baked on grease (that would scrub off with a little barkeeper's friend) they are flawless. We also have a set of green pan ceramic skillet for eggs and stuff for non stick, been good for almost 2 years.
 

Users who are viewing this thread



Top