USA Made Cooking Pans

[Rand]

All-clad usually has a seconds sale .. nothing wrong with them.
All clad non-stick are ok but nothing special.. definitely not heirloom quality

Stainless you have to get really hot and use oil.. for them to be non-stick like.

I use my all clad nonstick for eggs.. thats abit it.
otherwise I have budget triple ply stainless for most cooking
and cast iron for specialty or on grill cooking.

Another interesting option is carbon steel pans. I've thought about getting one and trying it.
They will season like cast iron but not the weight.

 

[Vil_Riker]

I'm looking for a set of cooking pans that are made in USA. Any suggestions?

Don't do it. The last time I bought USA made pans, the teflon coating bubbled and separated from the pan as I tried to cook tomato sause in it.

Go for quality, not origin and you will save money.

 

[Trav]

We have Lodge iron, Fissler SS and Viking SS. Forgot to mention the Silit pressure cooker.

 

[Cropduster172]

All-clad usually has a seconds sale .. nothing wrong with them.
All clad non-stick are ok but nothing special.. definitely not heirloom quality

Stainless you have to get really hot and use oil.. for them to be non-stick like.

I use my all clad nonstick for eggs.. thats abit it.
otherwise I have budget triple ply stainless for most cooking
and cast iron for specialty or on grill cooking.

Another interesting option is carbon steel pans. I've thought about getting one and trying it.
They will season like cast iron but not the weight.

I bought one of those carbon steel pans...marketed as lightweight cast iron. Got it at Restaurant Depot. Everything I cooked in it stuck like glue to the pan. Tossed it. Have some of the All Clad nonstick. Same experience as you. Not the most comfortable handles either.

 

[spasm3]

After looking , I'm torn between All Clad and Heritage Steel.

 

[Rand]

I bought one of those carbon steel pans...marketed as lightweight cast iron. Got it at Restaurant Depot. Everything I cooked in it stuck like glue to the pan. Tossed it. Have some of the All Clad nonstick. Same experience as you. Not the most comfortable handles either.

Yes the all clad nonstick handles are odd.. sort of a U shape. not too annoying but not a plus.

 

[Rmay635703]

And I have a pair of odd German semi-nonstick titanium pot / high wall pan combinations that I use for a lot of my cooking.

They were very expensive as far as I’m concerned but also durable even if they aren’t perfectly non-stick they are scrubbable, better than stainless and more health conscious due to less leaching.

I’ve used them for almost everything especially the pot which I use also as a pan

 

[Nessism1]

After looking , I'm torn between All Clad and Heritage Steel.

Sounds like Win-Win to me! Get some of both!

 

[Thebigm]

Cast iron indeed

Can even buy the old stuff

Older Revere stainless still exists

Yes I have her 12-in copper bottom fry pan

 

[NormanBuntz]

I second All Clad brand, and a newer brand called "Made In."

 

[Doc8404]

I never had luck with stainless steel

 

[Shel_B]

I never had luck with stainless steel

It's not a matter of luck; it's knowledge. When I started with SS, I ruined a couple of very good pans. I gave up using SS for a while, but then, thanks to the patience of a friend, the Compuserve cooking forum, and the grace of Google, I learned the proper techniques, and I never looked back.

 

[spasm3]

It's not a matter of luck; it's knowledge. When I started with SS, I ruined a couple of very good pans. I gave up using SS for a while, but then, thanks to the patience of a friend, the Composerve cooking forum, and the grace of Google, I learned the proper techniques, and I never looked back.

I have been reading about it, it seems you really need to have the pan preheated ( dry) fairly hot before adding oil.

 

[Pew]

All these expensive pan sets and I thought I was fancy when I buy one from TJ Max.

I bought one of those carbon steel pans...marketed as lightweight cast iron. Got it at Restaurant Depot. Everything I cooked in it stuck like glue to the pan. Tossed it. Have some of the All Clad nonstick. Same experience as you. Not the most comfortable handles either.

I have the opposite experience, I have a carbon steel wok and it was great with stir fry. I just learned though that it needs to be treated like cast iron.

This is the holy Grail though. So many bowls of ramen made with this.

 

[Pablo]

All these expensive pan sets and I thought I was fancy when I buy one from TJ Max.



I have the opposite experience, I have a carbon steel wok and it was great with stir fry. I just learned though that it needs to be treated like cast iron.

Our steel wok is pretty slickery seasoned multiple times now works perfectly

 

[Kupplung]

Found this link that might be helpful while searching myself:

https://www.allamericanmade.com/cookware-made-in-usa-pots-pans/

 

[spasm3]

Heritage Steel had a blemish seconds sale. I bought a 12 fry pan.

We thought we would buy one and try it before getting into a whole set . If we like it we will buy more, or wait a year for another blemish sale.

USA made. The only blemish I find is on the titanium wording on the bottom.

It's their titanium series, 5 ply with a Ti316 mix for the cooking surface.

Will report back how we like it.

 

[alarmguy]

If the OP wants USA made cookware he will have to do a search on the product that he decides to buy. Many (but not all brands) mentioned in here are made overseas and/or components of the products made overseas such as handles etc and assembled here. Other lines have a mix of USA and Overseas from the same company. Nordicware and All Clad is not solely USA

@Trav mentioned Lodge Iron and Viking SS which are solid USA produced. As well as Heritage Steel mentioned by @spasm3

If you dont care about the country my wife loves her HEXCLAD which is a USA company designed CA and South Korea but globally made/safe to say China. (its an awesome product)