Cookware set made in NA?
- Thread starter Hokiefyd
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I have no choice but to use aluminum non stick because wife has wrist injury that cannot lift anything heavier. Any recommendation on a 12" that is lighter than even the Anolon non stick?
I think I may look into buying a single All-Clad stainless large skillet. Right now, we have exactly two non-stick pieces, a 10" skillet (hardly used) and the large stir-fry sized skillet. The larger skillet is the one we use all the time, and the non-stick coating on it is started to scratch. I asked my wife about non-stick and to my surprise, she was open-minded about getting a full stainless skillet. I like the look (and apparent hard-to-beat quality) of the All-Clad items.
If you go with stainless, remember that to avoid having the food stick you need to warm the pan before adding the oil or food. Stainless also requires lower temperatures.
If you remember these two things you will be fine, otherwise you will wonder what all the enthusiasm for stainless is about.
If you remember these two things you will be fine, otherwise you will wonder what all the enthusiasm for stainless is about.
Originally Posted By: TooManyWheels
If you go with stainless, remember that to avoid having the food stick you need to warm the pan before adding the oil or food. Stainless also requires lower temperatures.
If you remember these two things you will be fine, otherwise you will wonder what all the enthusiasm for stainless is about.
There is definitely a technique to cooking on stainless. Non stick coatings are so forgiving that they can ruin (or never force you to learn) good technique.
If you go with stainless, remember that to avoid having the food stick you need to warm the pan before adding the oil or food. Stainless also requires lower temperatures.
If you remember these two things you will be fine, otherwise you will wonder what all the enthusiasm for stainless is about.
There is definitely a technique to cooking on stainless. Non stick coatings are so forgiving that they can ruin (or never force you to learn) good technique.
Thanks for the tips on cooking with stainless. I suppose there is little danger in overheating an empty stainless pan pre-heating it? With non-stick, they tell you the opposite: never pre-heat an empty pan, as the coating can overheat.
Originally Posted By: Hokiefyd
One of older Kitchen Aid pans is beginning to lose its non-stick finish and I'm just going to buy a new cookware set for Valentine's Day. My wife loves Rachel Ray, and I can get that set from a number of places, including direct from the manufacturer (which is Meyer Corporation, via potsandpans.com). However, after reading the Meyer web page, I'm guessing that most of the products are made overseas.
Can anyone recommend a good cookware set made in North America? I don't imagine spending more than about $200-250 for a standard 10- or 12-piece set.
Thanks!
I use All-Clad Copper Core mostly with a couple of Calphalon pans as well.
All-Clad is stainless with copper internally for even heat distribution. Calphalon pans are hard anodised non stick (no teflon). I believe they are marketed now as Unison cookware.
All-Clad are quite pricey, but I'm quite satisfied with results from them. Very durable and heavy:
http://www.all-clad.com/collections/copper-core/
http://www.calphalon.com/Pages/Home.aspx
One of older Kitchen Aid pans is beginning to lose its non-stick finish and I'm just going to buy a new cookware set for Valentine's Day. My wife loves Rachel Ray, and I can get that set from a number of places, including direct from the manufacturer (which is Meyer Corporation, via potsandpans.com). However, after reading the Meyer web page, I'm guessing that most of the products are made overseas.
Can anyone recommend a good cookware set made in North America? I don't imagine spending more than about $200-250 for a standard 10- or 12-piece set.
Thanks!
I use All-Clad Copper Core mostly with a couple of Calphalon pans as well.
All-Clad is stainless with copper internally for even heat distribution. Calphalon pans are hard anodised non stick (no teflon). I believe they are marketed now as Unison cookware.
All-Clad are quite pricey, but I'm quite satisfied with results from them. Very durable and heavy:
http://www.all-clad.com/collections/copper-core/
http://www.calphalon.com/Pages/Home.aspx
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