Which is the best cookware to buy?
My husband and I are having trouble deciding which type of cookware is the best to invest in. I like hard-anodized and he likes copper and stainless steel. I hear that the copper is great for cooking, but I think it must be horrible to clean. I have used the hard-anodized and thought that it was easy to cook with and clean, but perhaps it’s not what we should buy. What do you think?
I love Caphalon’s pans. They are thick and durable.
I received a set of Wolfgang Puck’s cookware as a wedding present.
I love it also. It is great for sauteeing and even baking in the oven.
I recommend either of these.
I used to have the Revere ware cookware back in the late 80s and it works, but foods stick to it so I do not recommend it for anything other than steaming vegetables.
One more thing I bought one of Martha Stewart’s dutch ovens last year. Love, love, love it. I can cook stews on top of the stove or I even use it to roast prime rib in the oven. It never lets me down. Good quality for a decent price at Macys.
I always suggest buying the pieces that suit how you’re going to use them. If you buy a set of hard-anodized, you will still likely need a cast iron pot for frying, an enamel-coated cast iron for a Dutch oven, and a stainless stock pot. Plus a non-stick skillet for eggs, omelets, or pancakes.
So buy a pices that suits how and what foods you’ll be cooking. Need a wok-shaped pan? Hard anodized w/ a nonstick lining is probably best. Need a sauce pan? Go w/ stainless. Dutch oven? Le Crueset. and so on….
(and copper bottoms are not that hard to clean; you don’t have to keep them pink and shiny, but if you want to, scrub w/ lemon juice and salt… they will buff right up)
I think you need 3 types. The 2 you’ve mentioned but also some enamled cookware ie: le crueset…oh and also one or 2 cast iron pans. A big dutch oven and frying pan. So 4 different types.And remember you need some non-stick skillets.
I have Wolfgang Puck pots & pans and they are AWESOME. They’re stainless and the skillets have a non-stick coating for easy cooking and cleaning!
Good luck!
Definately All-Clad!! I have used every type of cookware imaginable and this is the one that has passed every test. They heat beautifully. Easy to clean. You don’t have to worry about the bottoms coming off with time. You don’t need to worry about getting Alzheimers from them.
I have had mine for 4 years now and I still love them and have no complaints.
I had hard anodized before and they suck! I could not get rid of them fast enough. Go with Stainless!!!