High quality cookware

[cdttmm]

I'm thinking of investing in some high quality cookware. My partner and I both enjoy cooking and we do a lot of cooking at home. Our current cookware is pretty battered and I would like to replace it. I could certainly just buy some midrange stuff that would likely need to be replaced in 10-15 years or I could invest in some high quality stuff that will outlast us. I'm thinking of the latter. I'm also thinking about buying it as a gift for my partner for his 45th birthday. It would be the gift that keeps on giving! :D

So I'm looking for suggestions. The only thing on my list so far is Mauviel.

What would you buy and why?

[awakenedsoul]

Good for you! I have Le Creueset, and I love it! My mom gave me a starter set 20 years ago, and I've added a couple of pieces I found at T.J. Maxx. It's fabulous! I use it every day. It makes such a difference to buy quality. I restored a 1950's O'Keefe and Merritt gas stove, too. It will last the rest of my life. It's a nice feeling.

[Tradd]

Cast iron is too heavy for me. I'm happy with stainless steel Farberware.

[Tammy]

The only cookware we own is cast iron. We love it. We didn't buy it new, as my dad collects it and has gifted it to us over the years. It's the old stuff, already seasoned. Some of it is lighter weight than the new ones.

[Rogar]

I have picked up some Farberware pieces at Ross (like T.J. Max). They don't seem to have matched pieces to make a full set of different sizes but have other good brands that you could cobble together for a set if you don't mind things not matching. It seemed like they were pretty steeply discounted that way. I still have a lot of ancient Revereware that I really don't mind and can be had el cheapo used off eBay. It doesn't have the solid heft of the more expensive stuff, but seems to heat evenly and is sturdy. All my skillets are cast iron, which I really like.

[Rosemary]

Tri-clad stainless steel is my preference. Our cookware set is a store brand and not quite as heavy as All-Clad, but then it also only cost about 25% of that brand's price tag. I've been really happy with it. We've had it for about 12 years and there's no sign of it ever wearing out. Pros: heats evenly, cleans easily, much lighter than cast iron, usable for all cooking (no need for special pans for some foods, for instance), and oven-safe (not all sets are, but ours has stainless handles with no plastic and stainless lids).

[lizii]

I bought a new set of Revereware about 30 years ago for $100. It was cheaper than usual, since one of the pot lids had a small dent in it, which didn't matter to me.

I've been using them ever since then--2 frying pans, two pots of various sizes plus a large pot to make soups, stews, chili for my growing family, all with lids.
Very useful for anything I want to cook. One of the best bargains I've ever bought.

[Wildflower]

I bought a new set of Revereware about 30 years ago for $100. It was cheaper than usual, since one of the pot lids had a small dent in it, which didn't matter to me.

I've been using them ever since then--2 frying pans, two pots of various sizes plus a large pot to make soups, stews, chili for my growing family, all with lids.
Very useful for anything I want to cook. One of the best bargains I've ever bought.


Yes, Revereware is good stuff! I still have mine that was given as a wedding present from my MIL 37 years ago. It is still holding up well and I've used it on a daily basis. I also liked the Martha Stewart brand I bought a few years back - a big pot to cook pasta, stews, and soups in, and a large skillet. All are still like new and they are used at least weekly.

[Tussiemussies]

When we were engaged we bought a whole set of
Saladmaster cookware. It is high quality stainless steel. It is still in the same condition as when we bought it and I did a lot of cooking over 25 years. I really love it and a friend of mine bought it too. I don't know if the company is still around. I'll do a research and see...

Here is the URL:


http://www.saladmaster.com/index/Products.nws
We did get ours at a hostess part, I'm sure you don't have to go that route though you could just contact them and tell them you want to purchase.

One additional feature is that you can stack the cookware on top of each other and it will cook everything at the same time. I never use it though. I did also buy a coffee maker from them which makes very good coffee...

One additional good thing too is that it is made in the US.

PS it is expensive but you will have it life- long. Ours is 28 years old now...

[SteveinMN]

I have some Le Creuset (mostly received as gifts) and, for the right cooking, it's marvelous. For just reheating food or for stir-frying, cast iron is not the best material. So several years ago I invested in high-quality cookware and bought a set from Cuisinart. It's triple-clad, all-metal, heats just fine, and cleans up easily. It will last the rest of my life and then some. I shopped around for an appropriate set (it's much cheaper that way than buying a la carte) and have been very happy with it. I looked at Mauviel, All-Clad, Calphalon, deMeyere, etc., and it's fine stuff. But I'm kind of a proponent of the old 80/20 rule, and I feel I got 80% of what those brands can do at -- well, maybe not 20% of the cost, but certainly not 80% either.

[shadowmoss]

Google waterless cookware. I bought a set back in the late 80's at a party, paid $1,000 and got all the bells and whistles. It still looks new. At one time I worried about it going missing (being shipped to Honduras) so I went looking to see how to replace it, and found I can by the entire set for around $200.00 now online. It isn't US made anymore, though. There is one US manufacturer, out of Clarksville, TN (I used to work in that town!) that I found, but they only showed how to become a party host seller. The waterless cookware is stainless, and a bit heavy, but is wonderful to use.

[Gregg]

We have a real variety pack in our kitchen. A couple Le Creuset pans that should last for a few more generations. One is their dutch oven that, at least in winter, I don't even bother to put away. Wash it out and put it right back on the stove because I know I will probably use it that day. We have quite a few Caphlon pans. The stock pots are nice, the non-stick pans are adequate, I wouldn't recommend their roaster. The All-Clad stainless saucier and the pasta pot are probably 20 years old and still perfect. A set of Griswold cast iron skillets plus a dutch oven (from Grandma) and a griddle (from Dad) are at least 50 years old and look better than when they were new. We also have a couple old copper pots that don't get used so much but look really pretty hanging on the rack. I never tried any of the waterless cookware, but I'm a firm believer in getting the good stuff and taking care of it so it lasts basically forever.

[Simplemind]

Back in '78 in my starter marriage I began to collect Cop-R-Chef pans since my DH was a housewares buyer for what was then Meier and Frank and is now Macy's. We got a heck of a discount on them. I don't keep them polished and pretty because we constantly use them and they aren't on display. I have a few by Revere ware but they aren't half as nice. They will last for generations and cook like nobody's business.

[Tussiemussies]

Google waterless cookware. I bought a set back in the late 80's at a party, paid $1,000 and got all the bells and whistles. It still looks new. At one time I worried about it going missing (being shipped to Honduras) so I went looking to see how to replace it, and found I can by the entire set for around $200.00 now online. It isn't US made anymore, though. There is one US manufacturer, out of Clarksville, TN (I used to work in that town!) that I found, but they only showed how to become a party host seller. The waterless cookware is stainless, and a bit heavy, but is wonderful to use.

Hi Shadowmoss, this is what I have under the name of Saladmaster, I don't use mine waterless, do you?

[try2bfrugal]

I just buy assorted brand name, stainless steel pots and pans marked down at Ross or TJ Maxx as I need them. I am not into cooking enough to notice if one kind of pot is better than another. They all seem to have held up well. I think it is hard to ever damage stainless steel pots. I also have a few cast iron pieces. For that I have noticed a difference in wear and tear. For cast iron I buy the Lodge Logic brand.

[Glo]

Al-cladisthe best!

[decemberlov]

we recently bought a ceramic coated pan (couldn't tell you the brand) but we absolutely LOVE it!

[Florence]

Just before DH and I married, my mother bought us a set of stainless steel cookware at Sears. I am still using the Dutch oven and one of the pots 44 years later. I must say though that I have a couple of Cephalon pots and pans that I just love. Also I have an All Clad set of measuring cups and measuring spoons that I love even though my orange Tupperware measuring cups and measuring spoons for the 1970's are still perfectly fine. Speaking of Tupperware, I have a set of bowls and a pitcher from the 1970s that are still going strong too.

[shadowmoss]

I don't know that I do 'waterless' in my waterless cookware. It is pretty much all I've used since about 1988 or so, so my style of cooking has evolved in cookware that doesn't need a lot in terms of not having food stick, and that cleans up quickly and easily. I will say that I don't ever put it in a dishwasher, even the very few times I've owned one. A friend bought an identical set at the same time, and from being in the dishwasher the bakelight or whatever the dark handles and such are look bleached a bit grey. Then again, she actually cooks...

[Polliwog]

My sister gave me a set of stainless steel Farberware for my wedding 45 years ago and I still use it. I attended a "natural" cooking class in Oregon some years ago and the instructor recommended enameled cast iron cookware because it is non-reactive. So, I bought a few pieces of Le Creuset which I love; however, cast iron is very heavy and that is something to think about as one ages.

[ApatheticNoMore]

I am not into cooking enough to notice if one kind of pot is better than another. They all seem to have held up well. I think it is hard to ever damage stainless steel pots.

Yea basically my impression. I think you can damage them by burning food on them, but can't you do that regardless of whether it's some fancy smancy name brand or not?

[boss mare]

We have a real variety pack in our kitchen. A couple Le Creuset pans that should last for a few more generations. One is their dutch oven that, at least in winter, I don't even bother to put away. Wash it out and put it right back on the stove because I know I will probably use it that day. We have quite a few Caphlon pans. The stock pots are nice, the non-stick pans are adequate, I wouldn't recommend their roaster. The All-Clad stainless saucier and the pasta pot are probably 20 years old and still perfect. A set of Griswold cast iron skillets plus a dutch oven (from Grandma) and a griddle (from Dad) are at least 50 years old and look better than when they were new. We also have a couple old copper pots that don't get used so much but look really pretty hanging on the rack. I never tried any of the waterless cookware, but I'm a firm believer in getting the good stuff and taking care of it so it lasts basically forever.

DH's 91 year old Auntie had to go to a nursing home earlier this year His Uncle died in the 1960's and they did nothave children.. She let us have first pick for her kitchen equipment .. We scored a 6 " skillet and #129 square egg skillet, both Griswold
Right now we have older Reverware of various ages from late 1950's to mid 1990's We are thinking about up grading to either All Clad or Le Creuset . There are 2 outlet malls about 100 miles in each direction our our place that has a Le Creuset store

[small & friendly]

I love good quality cookware. I've got three stainless steel Revere ware pots of various sizes. They are easily thirty years old and in fantastic shape. The handles are still attached good and solid...no wiggles whatsoever, they all clean easily with soap and water or a little scrub with a soap pad.

I've got a big old aluminum 'dutch oven' that belonged to my deceased Mother-in-law. It has to be at least fifty years old. It's missing a handle and the top knob has disintegrated but I can't bear to part with it. It is really thick and is the best for browing, slow oven baking and making gravy.

My one wish list item is a 9-inch All Clad professional stainless steel skillet. But even the used ones on Ebay are out of my reach.
:)
I think stuff used to be made better because the old baking pans and sheets, the older pots and pans last so much longer.

[Tradd]

Another thing I like about stainless steel is you don't have to baby it! I can use my scrubbers, Bon Ami (if needed), whatever, and all is good.

[Kestrel]

Not that this means anything, but before we got married, back in '65, DH and I bought a set of stainless steel cookware, "waterless", I believe, from a young college student stopping people on the street. We were a couple of young innocents and I know now we never should have done such a thing, but they've held up very well these 47 years later. I don't remember the brand or what they cost, but they were surely more expensive that we could afford. They seem to work well, or well enough, and I'm content with that. But then, cooking isn't my favorite thing ...

[msr.marrykay]

For me, investing in quality is always worth because I enjoy cooking for EVERY meals.
I'm curious about nonstick, so I choose Circulon Infinite hard anodized set, about $200. (I bought the whole 10-pieces set because it's quite value than buying a la carte) I'm very very pleased for sturdiness and cooking. I'm searching around for nice nonstick which is dishwasher-safe. And this cookware can do as promised.
My mother owned Revere and some pieces of Farberware. They're still be good for the duties, but can't compare to this set.


I also have 2 pieces of cast iron skillets, 10" Le Creset and 12" Lodge. They're useful.
Now a cast iron dutch oven is my new wishlist!

[Mrs-M]

Mauviel 1830 (http://www.mauvielusa.com/).

I'm tired of common run-of-the-mill store-bought cookware, where handles eventually give, and lid-toppers crack and break. This coming up Christmas, I'm going to ask for one piece of Mauviel, and from there, my goal will be to slowly add to, and put together, a basic (workable) selection of high-end Mauviel cookware.

It will be a set I can truly enjoy and cherish... even display if I fancy. One that will for surely last the remainder of my lifetime, while providing me with the best possible cooking experience.

[puglogic]

Our best wedding present (11 years ago) was a full set of Calphalon. I use the heck out of that stuff. I covet Le Creuset, though.....

And wow, Mrs. M., that Mauviel is just gorgeous.