High or Higher End Cookware?

Blkkbgt

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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

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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

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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

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I have a couple of All Clad pans, they're not any better or worse than any of my other cookware
 

lOOKnGO

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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.
 

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