Time for new pots and pans

[ChefWide]

I have my faves, but they are from a long bias streak. Time to check out some new stuff: what are your favorites? I am going stainless, no copper please, no ceramic or enamel (a la Cruset[sp?)]

Lots of kitchen goodies buying next month

 

[George Spellwin]

I'm happy with my set of All Clad LTD. - aluminium exterior with a stainless steel core. I would get Alpes Inox if I could afford them

 

[Scotsman]

I like the hard anodized aluminum(Calphalon) for high temp stuff. Otherwise like George said, all-clad is the way to go. My bro has some of the Emeril ones and they rock.

Cheers,
Scotsman

 

[Ish]

I have been happy with Circulon 2 and classic. They work well and are easy to clean and non-stick. I had some Calphalon hard anodized, but stuff would stick and I like non-stick.

 

[ZKaudio]

I just got a set of the All-Clad copper core... they're cool but I really doubt my cooking even approaches their target skill level.

 

[jnevin]

All-Clad has been great for me. The heat is so even and if you have to transfer something from stove top to oven they stand up to it just fine.

 

[ChefWide]

Going to mix things up a bit... Cuisinart makes some phenominal pans, good heat ditribution and great handles, probably going Mauviel stainless lined copper for the sauce pans and for the casserole and braising pans: Le Crueset... there are some specialty pans from Dehileron in Paris, but I have to go there to get them, the shipping is nuts and the VAT on pans here is 24.5%.... no can do that crap...

 

[Freddie de Lux]

Hello, Darling,

I am not certain, but I think the help asked me to buy a set of Alpes Inox. I like my Alpes cooktop, so I assumed the pans would be good enought to cook my pheasant in.

 

[In10se]

I am with you on the need for new stuff and was looking at the Caphalon 1 (spelling?). Anyone else use this brand?

 

[gingersnap]

I own Calphalon and Cuisinart but prefer the Cuisinart.