Looking for recommendations on cookware?

[gmc2003]

Me too. I attribute it to using Scotch Brite pads to clean them...

For me it's forgetting about a burger I'm cooking on high heat.

We have a couple of those orange non-sticks that are a couple of years old. They do pretty well, but I will say. I'm not seeing any eggs sliding out without spatula assistance. 99% of our stove-top cooking is done with the Revere ware set we got for a wedding present back in 1985. My only gripe is that you can't put them in a hot oven.

Chris

 

[chef k-dude]

Me too. I attribute it to using Scotch Brite pads to clean them...

I never thought of that. I'm almost never cleaning them (I cook she cleans usually) but we do have scotchbrite-like scrubbing sponges. They are not impregnated with aluminum oxide like the pro versions I have leftover from my metal business that we use for purposely scratching/hand rubbing a grain in a metal surface. Those would sand the coating off for sure!

Also, it's just those pans that scratch up so quickly and they arent used any more than other pans. Same sponges are used on other pans too that we've had for years. Really interesting.

On stainless evaporate some white vinegar in them once in awhile, it helps a bunch with sticking, will last several washings depending how you wash.

I will try to remember to try this. One of the reasons I dont use stainless as much is the sticking, but we do have a couple good Calphalon skillets I would use more if the vinegar thing works like that. Thanks for sharing that.

 

[chef k-dude]

That's exactly how I clean mine . Simmer white vinegar and some water .

Still grabbing the Revere ware when I see them at Goodwill .
Just got this 7 " . $4.95 . Circa mid 60's .

Do you simmer it away/evaporate it off?

I have gotten a few interesting pieces from goodwill! Sometimes I bring them back because while I thought it was something I just had to have and at that price its a no-brainer, I never used it, so I figured I'd just give it back rather than store it! Impulse buy at a Goodwill, it seems silly but I've done the same thing with a couple of jackets, etc.

 

[chopsaw]

Do you simmer it away/evaporate it off?

No , I use it to clean several pots and pans , then I dump it . Cleans them up like new .
I think Mike is saying evap straight vinegar helps with sticking .
I use cast iron for my non stick needs .

I have gotten a few interesting pieces from goodwill!

I found a new in the box Weber smokey Joe for 12 bucks . I get all kinds of good stuff from there .

The other day I went , and was walking up to pay for a Corningware dish . In the cabinet where they keep nicer stuff was a LEM 8 1/2 " Mighty Bite slicer . $49.95 . I had just spent 200 bucks on primals at GFS , so I left it there . Was almost home and I turned around to go back and get .
It was gone . I was sick over it for a couple days .

 

[choochooman442]

I know this is a smoking website, but most on here seem to enjoy all kinds of cooking. We are looking to replace our 30-year-old cookware. I am looking for recommendations. I see a lot of promotions for Hexclad, but it seems to be a bit spendy. Not that I am against buying quality, I just don't want to over pay for advertising or poor quality. I would like to hear some recommendations on some higher-quality cookware that will last 10-15 years.

All in on All Clad. Use mine every day along with cast iron and carbon steel. Clean the All Clad with Bar Keepers Friend and they will look like new. Some of mine are 30 yrs old. I have many cast iron pans all but a few are dump or yard sale finds of Griswold or Wagner brands.

 

[noboundaries]

2 of our 3 All-Clad non-stick pans have been tossed in the recycle bin. I replaced them with 8" and 10" Merten and Storck pre-seasoned, carbon-steel pans (German company but made in China). Priced $20 and $30 on sale at Amazon. They should last a lifetime. There's a short learning curve with them, but they are as non-stick as any of the Teflon pans with meat and eggs. I'm still figuring out veggies.

When the non-stickiness of the pans is lost due to cleaning or cooking, they are easy to re-season in the oven (my preferred method) or the stove top. I'll buy the 12" soon, or put it on my Christmas list.

Ray

 

[BrianGSDTexoma]

For cheap cookware this set is still going strong after 3 years. Eggs slide right out. I do take pretty good care of them.

 

[paulgeorge]

In Jay Kenji Lopez Alt's book "The Food Lab" thats basically what he said about non-stick, but there have been some new products since then. The life of the standard non-stick is somewhat driven by the utensils used with it. I cringe every-time I see a chef on TV that is supposed to know what they are doing use a bare metal wire whisk in a nonstick pan!

But I've been through both cheap and supposedly better made 12" square griddle style pans that get "scratchy" somehow even though I never use bare metal on them. Weird. Only thing I can think of is the crusty bread from when I make Reuben's, etc. is scratching them, because that, sausage patties, pancakes and eggs are about the only thing those pans are used for.

We have a Pampered Chef set that has lasted for a couple of decades that is finally starting to wear. Thing is, I can’t find the exact size of one of them made by anyone, including PC anymore, and I am partial to the specific size and shape of the 4 quart. If you’re facing similar issues, you might want to contact princess house customer support for help. The term "they just don’t make stuff like that anymore" literally applies and it’s a simple pan!

I'm also man enough to admit I have a 12" non-stick pastel blue Pioneer Woman skillet! From Walmart, and its a great skillet.

thank you for your suggestion