looking for new

[scrap_candles]

cookware. I can't decide what would be best, hard anodized, stainless, etc. I have always had non-stick cookware and liked it for clean up but hate it when the coating starts to flake off after a couple years.

any suggestions? The stainless looks nice and i hear good things, but how is clean up? and i have hard water will it look ugly after awhile?

[shp1055]

I use stainless except for frying & for that I use cast iron. Stainless, if it has the thick bottom, is usually an easy clean-up; & if it does have stuck on food, just let it soak a bit or use an SOS pad (can't do that with aluminum or the anodized). Also it can be put into the refrigerator whereas you shouldn't put food in an aluminum container in the fridge (can make you sick). Stainless is just healthier than aluminum, teflon, anodized or Magnalite). I also like the enamel coated cast iron.

[Contrary Housewife]

Depends on what you want to cook. Stainless is good for liquid things, like cooking pasta, making soup, rice, boiling vegetables, etc. Aluminum will do well for that too. GOOD stainless is what you want for making gravy, sauces, fudge, caramel, hollandaise, pudding, etc, anything you cook slowly and don't want burnt on the bottom. Good thick heavy pans with thick solid bottoms that don't burn.

I generally don't like aluminum except for boiling. It doesn't hold heat evenly so it burns a lot, plus it tends to be thin and cheap which makes it burn, too. You can't do acids in it (like tomato based sauces) as it will pit. And it tarnishes and looks like crap.

If you're going to be frying, cast iron is best for that. It holds heat evenly and distributes it well so there are not hot spots or burnt patches. It is NOT good for foods with acid, like tomato based sauces. (You want stainless for making chili and spaghetti sauce)

Non stick is for sauteing and light frying, making chicken patties, stir fries, cooking eggs, pancakes, things that are quick and don't need a lot of handling in the pan (so you're not scraping that coating). And you need a set of plastic utensils to use with it. I've found non-stick is not good for browning meat, bacon takes forever in it, and beef doesn't brown as well (I use cast iron for those two), however it handles vegetables like potato pancakes and coated items like fish pretty well.

There is no one-size-fits-all cookware. You should buy according to your cooking needs. Also take into account the type of handle if you'll be using any of it in the oven... for example if you fry steaks and finish them in the oven, can the handles take the heat?

[Spirit Deer]

Cast iron works wonderfully in the oven, too. I use it much more than casserole dishes. A cast iron frying pan works great for lasagna, deep dish pizza, biscuits, coffee cakes, myriad casseroles, Bisquick Impossibly Easy Pies, ad infinitum. The coating is infinitely renewable and easy to repair if damaged, and is made by carbonizing food-safe oils, so there is no health risk should the coating come off. The cost is fairly low compared to other cookware. If you're interested in a small initial investment, start with a Combo Cooker made by Lodge and available at Amazon with free shipping:
[ame="http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1319511489&sr=8-1"]Amazon.com: Lodge LCC3 Logic Pre-Seasoned Combo Cooker: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31CP27R6KAL.@@AMEPARAM@@31CP27R6KAL[/ame]
If I could only have one set of cast iron, this would be the one. The deeper part can be used for chili, soups, stews, fried chicken, etc. The shallower part can be used for frying eggs or pancakes on top the stove, or as a cake pan, pizza pan, or casserole dish in the oven. With the addition of any type of legs under the pan, the set can be used as a camp oven for outdoor cooking, either while camping or as a survival tool during an emergency by adding coals underneath and on the top pan, allowing for baking anything you could bake in your home oven.

Cast iron does require some care, but nothing difficult or strenuous.

[scrap_candles]

i have a lodge cast iron dutch oven and a small lodge cast iron fry pan, love them both (didn't know about the acid thing though, use the dutch oven for chili alot, hope i didn't hurt it)

My other everyday cookware is a porcelain coated non stick cooks essentials set from qvc that I have used for about 6 years and I really do like it but I am just looking to get a new set of cookware because I have broken lids, am down to one saucepan etc. I just can't decide between stainless, and a hard anodized set. I'm scared of the stainless because I have never used it and I HATE dishes. (no dishwasher) My other pans practically just wipe right out no matter what I make or the kids burn in them. it would be pastas, sauces etc. I use my crockpot and pressure cooker for alot of things and the grill for burgers, steaks and things. ugh, i just can't decide.

[Spirit Deer]

It won't hurt the cast iron seasoning to make chilies and spaghetti sauces in it, but don't let it stand after the meal. It needs to be washed right away or the acids can damage the seasoning. The seasoning can be repaired easily, but if you're already using cast iron, you're aware of that.

I pick and choose and use an assortment of pots and pans. I have had full sets in the past but have gradually gotten rid of what I don't use and replaced with the pieces I prefer. I don't like cast iron saucepans, and I rarely use a saucepan, so I only own two hard anodized ones in a couple of sizes, both bought at GW for $4 each. I do use a wide variety of cast iron and own quite a few pieces of that. All my frying pans have been purchased secondhand. Some of it was orange when I got it, and I refurbished it effortlessly using electrolytic rust reduction, which is actually fun to do. I also like Corningware for some things, so have gradually bought only those pieces I want and use, mostly a dozen or so soup bowls with lids, and a half dozen larger square casseroles. I like those because of being able to use them in the micro, on the stovetop, or in the oven. I guess that version is all vintage now though. They don't make the good stuff anymore.

I like stainless steel for stock pots, so have a couple of those in two different sizes.

It took me a long time to realize it was a waste for me to have a full set of pots and pans, and that it was okay for me not to have a full set. YMMV, of course.

[auntie2many]

I took a cooking class last spring and the instructor highly recommended the hard anodized cookware that can also be used in the oven. I have some now and I really like it, but I have shoulder difficulties and a good quality piece of hard anodized cookware is heavy. I also use Reverware pans for sauces. The ones from my childhood were very good, but dh bought me some about five years ago and lots of the food sticks to the bottom of the pan. I have mentioned this to my mom and she says that she still has the pans from my childhood and uses them daily and that they do not stick. I think that they are lesser quality these days. I could never lift a cast iron pan, so I do not use them. Also, I have not tried the stainless steel pans. I heard that they are harder to clean and if they are anything like cleaning my crockpot, then no thank you! I hope that this has been of some help.

A2M

[pat in east texas]

I have good heavyweight stainless cookware and love it! It cleans up easily - use a little Barkeeper's Friend when needed. I dry the cookware right away after washing and have no water stains.

[FrabjousDay]

Stainless steel and enameled cast iron see the most use at my home. Both clean up nicely and stay beautiful with a little Bar Keeper's Friend. I don't bother with buying full sets of anything, just separates that are good fit for the way I cook.

My two favorite pieces...

Walmart.com: Tramontina 12" 18/10 TriPly-Clad Stainless Steel Jumbo Cooker: Kitchen & Dining

Le Creuset - Product Information: 7 1/4 QT. Round French Oven

[Contrary Housewife]

I'm scared of the stainless because I have never used it and I HATE dishes. (no dishwasher) My other pans practically just wipe right out no matter what I make or the kids burn in them.

GOOD stainless, like I said, with the heavy thick bottoms does not burn. I won't say it always wipes clean, but you won't be stuck scrubbing and scrubbing at black burned goo every night after dinner.

And you're right Auntie, todays RevereWare is crap. The bottoms are too thin and I don't believe the handles are oven safe any more. You can still find the old stuff (made in the US) at yard and estate sales though.

[scruboak]

I got my set from Costco several years ago, after going through one set of (non-stick) enamel aluminum after another. I am so thrilled with the stainless. If anything burns, you just soak it overnight and it practically wipes off. They do tend to get mineral deposits when you just boil water in them, but that scrubs off with a green scotch-brite and dishsoap.

However, for frying pans, I still prefer the non-stick surface. My set came with a stainless, non-stick frying pan, and that only lasted a few years. I guess I'm hard on the frying pans, LOL. But I went to a discount store and just bought another frying pan that was about the same size and could fit the lid from the other set, and no one but me knows the diff.

The only other caution with stainless pans would be to make sure you clean the outside of the pan every time. You don't want to let those oil stains burn on, or they will never come off. I just use a non-scratch scotch-brite with a little dish soap on the outside.

[Pianolady]

I've picked up several of the Caphalon nonstick and hard anodized pieces when on good sales on Amazon. I've been very impressed with the quality of both, and the nonstick has lasted many years now without chipping (using proper utensils-no metal).

Oh...and I see the old copper bottom stainless pieces at estate sales often, they're great if you can find them.

[scrap_candles]

thank you all. I guess I should just mix and match and buy the pieces I need. Doesn't seem like one "set" is really going to make me happy. Anything to make life in the kitchen easier and I will get some stainless for things but think hard anodized for most of the rest with another piece or so of cast iron.

[shoiji]

Personally I stay away from aluminum cookware. I use stainless with copper disk bottoms. Also have a hard anodized saute pan. I like it since I can turn the heat up on them without worrying. Also the nonstick flaking of the surface is not good for you.

Hope you find some good deals!!! Actually found the anodized saute pan at BigLots for $30. And it is a cuisinart pan!