Cookware

[jon-nyc]

Barkeepers friend removes stains from your stainless (sic) steel pans.

Definitely prefer them to nonstick. I went from non-stick to stainless maybe a decade ago. I still keep one large non-stick around since certain recipes just need it.

[Jolly]

You know, you can actually "season" them...

[brenda]

I will not go back to nonstick pans. The stainless steel we have has a copper layer inside the steel. It heats fast and even.
Jon is correct that they clean up just fine. Most nonstick doesn't hold up well to years of dishwasher cleaning. I love my dishwashers and the stainless.

[George K]

Any specific brand recommended? I don't want to spend a fortune, after all.

[Jolly]

@george-k said in Cookware:

Any specific brand recommended? I don't want to spend a fortune, after all.

What are you looking for? Tri-ply?

Best bang for the buck:

https://www.cuisinart.com/shopping/cookware/stylish-cookware-sets/mcp-12n/

[brenda]

We bought ours about ten years ago. We got the All Clad with copper core. Not cheap, but you'll use it forever. Your kids will love it, whoever gets it when you're gone.

You can buy a couple pieces to try it. You can also buy sets of various types, but it's sold individually, too.
You'll wish you had gotten it years ago.

When it's on sale at Williams Sonoma, you can get some excellent deals. They also have a discount for the first time you use their WS credit card. Apply, use for discount, pay it off. I bet you're credit worthy.

[Mik]

I have the Cuisinart Pro. I prefer the ones with a glass top.

[Jolly]

With a wife who drops lids, the metal lids have worked well.

[brenda]

@jolly said in Cookware:

With a wife who drops lids, the metal lids have worked well.

LOL, Jolly!

[Mik]

They need to make them with recessed fold down handles. The lids are damnably difficult to store.

[Jolly]

Pull out drawer in a bottom cabinet, with lid slots.