We've got a hodge podge of assorted pots and pans and many are showing their age. Some are quality brands like Calphalon and Scanpan, others are department store pickups.
The lovely Mrs Bob doesn't want cast iron.
I'm leaning away from Calphalon because under heavy use the anodizing seems to wear off. Our pots and pans are testiment to that fact. We've tried several different pieces and eventually they all wear.
Cuisinart has never really impressed me, their stainless steel has always seemed to be pretty light guage.
I'm looking at a new set from Scanpan. Their "non stick" surface is not as non-stick as the traditional Teflon type, but it is very durable and our 2 Scanpan pans have held up and show very little wear. They use some sort of ceramic diamond something or other surface over the anodized aluminum. I like them for everything except frying eggs and other food that really sticks to a fry pan. BUT we don't really need new fry pans. We need saucepans, soup pots, etc. So we don't really need Teflon type coatings and our larger pots have it, and that is what is worn off.
One brand that intrigues me is All-Clad. I've never handled it, but at the prices they charge I have to expect it is much heavier than the Cuisinart brand, so that has me looking at it. It is all stainless inside and out, so it offers less non-stick than the Scanpan products, but some cooks seem to swear by stainless steel.
Anyone want to recommend another quality brand or talk me into a brand other than Scanpan (talk me out of Scanpan)?
The lovely Mrs Bob doesn't want cast iron.
I'm leaning away from Calphalon because under heavy use the anodizing seems to wear off. Our pots and pans are testiment to that fact. We've tried several different pieces and eventually they all wear.
Cuisinart has never really impressed me, their stainless steel has always seemed to be pretty light guage.
I'm looking at a new set from Scanpan. Their "non stick" surface is not as non-stick as the traditional Teflon type, but it is very durable and our 2 Scanpan pans have held up and show very little wear. They use some sort of ceramic diamond something or other surface over the anodized aluminum. I like them for everything except frying eggs and other food that really sticks to a fry pan. BUT we don't really need new fry pans. We need saucepans, soup pots, etc. So we don't really need Teflon type coatings and our larger pots have it, and that is what is worn off.
One brand that intrigues me is All-Clad. I've never handled it, but at the prices they charge I have to expect it is much heavier than the Cuisinart brand, so that has me looking at it. It is all stainless inside and out, so it offers less non-stick than the Scanpan products, but some cooks seem to swear by stainless steel.
Anyone want to recommend another quality brand or talk me into a brand other than Scanpan (talk me out of Scanpan)?
