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Mackfam
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| Posted: April 23 2008 at 6:19pm | IP Logged
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I am ready to buy a set, but can't decide.
Our Costco has a nice set of stainless pots for a very good price, but a few reviews warn that the copper ring around the bottom is dysfunctional after repeated heating and cooling (I think the reviews said it dis-connects from the pot.)
Amazon has good reviews on this 10 pc set of Cuisinart pots.
My dh really likes this 10 pc set of Emerilware made by All Clad. I think he really likes the All Clad name and feels they would be a quality set.
Any opinions? I'm open to other suggestions. Tell me what stainless pots you like. I'm looking for a good quality pot set.
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Jen Mackintosh
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JodieLyn
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| Posted: April 23 2008 at 6:35pm | IP Logged
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the ones I like are $$$$$$$$$$$ I definately prefer the ones with the nickel (or other high heat distributing) base.. not the copper on the outside of hte pot..
But since I can't afford those typically.. I got some of the copperclad revereware and have been very happy with it's performance.
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Mackfam
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| Posted: April 23 2008 at 6:41pm | IP Logged
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Oh yeah! I should have mentioned that I need a heavy flat-bottomed pot. I'm cooking on an awful ceramic (flat surface) cook top, and the pot has to be totally flat on the bottom to heat up. To be completely flat (and stay that way,) it has to be really heavy too.
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Jen Mackintosh
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Fuzzy
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| Posted: April 23 2008 at 8:18pm | IP Logged
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Are you looking for just stainless steel? I love my non-stick cookware from the Pampered Chef. They have also come out with a line of stainless steel pots and pans.
I am pretty biased, but I love Pampered Chef and their products. I love that it's all tested in their kitchens, which means they won't put their name on anything that doesn't meet the highest standards, and comes with a LIFETIME guarantee. The stainless has a layer of aluminum between 2 layers of stainless steel (good conductor of heat to the WHOLE pot), with no nickel.
Sorry, didn't mean to go on and on. Hope this helps!
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Fuzzy
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Philothea
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| Posted: April 23 2008 at 8:22pm | IP Logged
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I use Calphalon Tri-Ply and could not be happier with it. It's high-quality, virtually indestructible, cooks beautifully and is cheaper than All-Clad (which is the same thing).
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DeAnn M
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| Posted: April 23 2008 at 8:29pm | IP Logged
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We got a set of All Clad two years ago and I absolutely love them. You cannot go wrong with them. If you are used to cooking with nonstick, you have to practice getting the right temperature with the all stainless steel ones but since it distributes the heat so easily and quickly, it's not very difficult.
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CrunchyMom
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| Posted: April 24 2008 at 7:57am | IP Logged
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Yk, I have gotten Cook's Illustrated magazine for a few years now (until this month, I have so much great stuff already I need to go back through and try!).
Anyway, I really trust their reviews, and they tend to review by item--the best stock pot, saucier pan, skillet, etc... And the results are not consistent with any one brand scoring highest--and in some cases their "best value" scores only nominally lower than than the really high end brands.
So, we kind of buy items one by one. I LOVE my le crueset pieces that I've found on clearance at outlets and TJ Maax, but I don't think I would want everything to be the one brand.
If *I* were to invest in an entire "sets" worth of pots and pans, I think I would subscribe to their online archives (which is something like $20 for the year and includes all their recipes which are always very good and well tested) and look at all the different pieces I want and not rely on any particular brand to consistently be the "best."
I am rather a foodie, though, and somewhat of a perfectionist, and in this case, my perfectionism takes the form of wanting to save up for the best x I can get rather than have all my pieces match (which would be cool, too, lol).
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JennGM
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| Posted: April 24 2008 at 8:30am | IP Logged
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CrunchyMom wrote:
Yk, I have gotten Cook's Illustrated magazine for a few years now (until this month, I have so much great stuff already I need to go back through and try!).
Anyway, I really trust their reviews, and they tend to review by item--the best stock pot, saucier pan, skillet, etc... And the results are not consistent with any one brand scoring highest--and in some cases their "best value" scores only nominally lower than than the really high end brands.
So, we kind of buy items one by one. I LOVE my le crueset pieces that I've found on clearance at outlets and TJ Maax, but I don't think I would want everything to be the one brand.
If *I* were to invest in an entire "sets" worth of pots and pans, I think I would subscribe to their online archives (which is something like $20 for the year and includes all their recipes which are always very good and well tested) and look at all the different pieces I want and not rely on any particular brand to consistently be the "best." |
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I was going to suggest something similar. Cook's Illustrated does some great reviews. America's Test Kitchen show also does the reviews on TV. I vaguely remember one show or article about pots. I think the Emeril or Mario pots were rated well, to their surprise. Not much help on the memory part, except to tell you it's worth looking it up.
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Cindy Mac
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| Posted: April 24 2008 at 8:40am | IP Logged
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I got a Cook's Essentials set from QVC about 2 years ago. I have really loved them. I'm now cooking with them on a ceramic stove as well and they work well. My favorite pan is the 12" covered skillet - I use it for everything! They are virtually indestructible - you can even use a fork on the bottom and it won't ruin the pans.
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Mackfam
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| Posted: April 24 2008 at 12:58pm | IP Logged
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CrunchyMom wrote:
Yk, I have gotten Cook's Illustrated magazine for a few years now (until this month, I have so much great stuff already I need to go back through and try!).
Anyway, I really trust their reviews, and they tend to review by item--the best stock pot, saucier pan, skillet, etc... And the results are not consistent with any one brand scoring highest--and in some cases their "best value" scores only nominally lower than than the really high end brands.
So, we kind of buy items one by one. I LOVE my le crueset pieces that I've found on clearance at outlets and TJ Maax, but I don't think I would want everything to be the one brand.
If *I* were to invest in an entire "sets" worth of pots and pans, I think I would subscribe to their online archives (which is something like $20 for the year and includes all their recipes which are always very good and well tested) and look at all the different pieces I want and not rely on any particular brand to consistently be the "best."
I am rather a foodie, though, and somewhat of a perfectionist, and in this case, my perfectionism takes the form of wanting to save up for the best x I can get rather than have all my pieces match (which would be cool, too, lol). |
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You know, I totally forgot about my Cooks Illustrated - which I love as well, especially for their reviews. My dad has the subscription to their online archives. That's a good idea about searching there.
If the world were my oyster (and I weren't about to buy $$$$$$ worth of books  ,) I'd probably just save for a really nice set of All Clads which I do love. I have one tiny sauce pot that I found on clearance years ago.
I do have one stainless Calphalon pot, but it doesn't heat up really well on my ridiculous cook-top. I can't tell if that is because of the pot, or because it is a very large, deep skillet and is larger in diameter than the eye I'm cooking on. I wonder if it's just the fact that it doesn't fit the eye - I've read that ceramic cooktops are kooky that way. Anyway, I do really like the Calphalon pot - it's quite sturdy and heavy. And I could buy a piece at a time, but it's so much more expensive that way.
hmmmm...I'm off to check out the Cook's site.
Thank you everyone so far!
Anybody else got any ideas? Love your stainless pots?
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Jen Mackintosh
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JennGM
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My mother used Farberware Classic, and still has the same ones for years. So I asked for the same at my wedding. I think they do well, have held up over the years. They are heavier than Revere Ware, but lighter than Caphalon. I don't think the quality is the same as my mother's set, but since they are still hanging on for 9 years, I can't justify getting new pots yet.
I'd prefer a new cooktop first. I'm working with only two coil electric burners, two different sizes. I detest it. I'd take your ceramic top any day!
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Jennifer G. Miller
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mary theresa
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| Posted: April 24 2008 at 2:02pm | IP Logged
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I have a Caphalon set of stainless steel pots. It's this kind -- the 10 pc set that's $179 I got it for my wedding. It's not the Tri-ply, as I wanted ones with NO aluminium in the sides as it leeches through even the Tri-ply supposedly.
There is aluminum on the bottom, as I don't think you can get any without at least that much aluminum. Don't know if that matters to you or not, just throwing it out there to make life complicated. 
Recently, I have gotten rid of the non-stick frying pans that came with my 10 pc set and bought stainless steel ones: 8" Emeril Ware pan and a 10" Kitchen Essentials by Calphalon
I don't really recommend the Emeril Ware. It's okay, but it doesn't heat very evenly -- only really on the bottom, not the sides -- and it's really light and seems kind of flimsy and thin to me, esp. where the handle joins the pan. I really like the heavier solidness of the Simply Calphalon.
JMO.
Good luck deciding, Jennifer! 
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Mary Theresa
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mary theresa
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JennGM wrote:
My mother used Farberware Classic, and still has the same ones for years.
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My mother uses these too! The new ones that I've seen are not nearly as good quality as her's are.
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Mary Theresa
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Carole N.
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I have the Calphalon, but the original stuff ... it is 15+ years old. I have cooked on gas for more than 10 years and it works great for me!
But, I must add, that I also have a Pampered Chef pan (for cooking rice and pasta) and a very inexpensive saute pan that I bought at Albertson's several years ago for doing sauteed veggies. And a very old cast iron skillet!
I miss my pots and pans ... I cannot wait to settle into our new home!
ETA: If I had my way, I would buy Cusinart, but then again, I don't always have my way!
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Katie
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| Posted: April 24 2008 at 5:43pm | IP Logged
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Jennifer,
I have no advice about pots and pans, but can't believe I somehow missed your birth announcement. So congratulations a couple months late.
Your baby has a great name - it is the same as mine  (first and middle), and as you can see I'm a Katie, too.
Back to the regular scheduled programming.....
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Mackfam
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| Posted: April 24 2008 at 5:50pm | IP Logged
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Oh, thanks Katie!
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Jen Mackintosh
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Mackfam
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Carole N. wrote:
I have the Calphalon, but the original stuff ... it is 15+ years old. I have cooked on gas for more than 10 years and it works great for me!
But, I must add, that I also have a Pampered Chef pan (for cooking rice and pasta) and a very inexpensive saute pan that I bought at Albertson's several years ago for doing sauteed veggies. And a very old cast iron skillet!
I miss my pots and pans ... I cannot wait to settle into our new home!
ETA: If I had my way, I would buy Cusinart, but then again, I don't always have my way! |
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Oh, Carole. So excited that you guys are almost in your home!!! How fun to unpack finally! And what a relief.
So...why would you buy Cuisinart? They're on my list and they get quite favorable reviews, but I've never thought of Cuisinart being a good line of pots - just the food processor.
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Jen Mackintosh
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Cheryl M.
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Jennifer - I'm pretty sure the Emerilware by All Clad is made in China. I've looked at it at my local Bed BAth and Beyond. It is a very nice looking set, but it's really not the same as real All Clad. Now, my next door neighbor does have this set, cooks in it every day and loves it.
One day I want a combo of real All Clad and real Le Creuset...my two favorites! (I better win the lottery first!! :)
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KellyJ
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| Posted: April 25 2008 at 7:37am | IP Logged
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We have Circulon Style in stainless steel that we like. There are/were fashion colors available in that line, but those have non-stick surfaces.
Our pans had smooth, flat bottoms. We've used them on both ceramic and electric coil stovetops. We've also used them in the oven; but, I don't like doing that, as I'm known to forget that the pan was in the oven and then burn myself by touching the handle. 
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Mackfam
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| Posted: April 25 2008 at 7:59am | IP Logged
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I went to the Cook's Illustrated archives last night. They review individual pots - saucepans, stock pots, skillets. There is only one line of pots that performs consistently and gets good reviews no matter the style of pot...can you guess which one???? All Clad of course!
You're right Cheryl, the Emerilware is MIC and does not perform very well in any of the tests. It doesn't perform at all like their All Clad cousins!
Each test does list a pot that performs fairly well and is a better buy than All Clad, but by the time I would buy one pot at a time it seems like I would have spent as much as if I just saved and bought a nice, basic set of All Clads.
Thank you so much Lindsay for the original suggestion to look at Cook's.
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Jen Mackintosh
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Stainless Steel Pot Set
