amnotanyonecool OP t1_ix8zbmg wrote on November 21, 2022 at 5:45 PM

Reply to comment by Girhinomofe in ISO: Ethical Cookware by amnotanyonecool

Thank you so much for the recommendations! I’ll definitely look in to those! I disagree with the not wanting a bunched set, we have pans/pot similar to all of these (just crappy versions) that we use every week, but if we didn’t cook so much I’d agree. We may need duplicates of a few anyways. My biggest thing with the copper is how conductive it is for evenly cooking, but it’s definitely not a necessity.

kkjeb t1_ix9yx8w wrote on November 21, 2022 at 9:40 PM

Second All-Clad. It’s my favorite pan

dodongo t1_ixamwgi wrote on November 22, 2022 at 12:39 AM

Jumping in to fanboy All-Clad. Even conduction is not a problem. These things are a damn delight. I got a 2-Qt and and a 4-Qt. Use em almost every day. Great use of a 20% off coupon at Bed, Bath and Beyond.

cherlin t1_ixbq00i wrote on November 22, 2022 at 6:18 AM

Copper is great for conductivity and even heating, but tin is not great for anything outside of sauce pans imo. Tin melts at 500f, so it's out the window for searing anything, and you kinda have to baby it (forgot a pot on the burner and it's ruined). I absolutely love my copper and tin sauce pot, but I only use it for liquids/sauces so it doesn't go above 212ish f.

If you want BIFL copper pans that can cook anything, you want silver lined copper pans, but those get very very pricey fast.

Honestly stainless steel is where it's at though, there is a reason most restaurants use stainless steel for most their cooking. They are just solid/durable and work well

Gavroche15 t1_ixfjcmq wrote on November 23, 2022 at 1:33 AM

Agreeing on the all clad here. Started with a few pieces of D3. Recently upgraded to D5 which are markedly better in some aspects, like heat retention. We got the pleasure of passing on our d3 pieces to a very greatful daughter.

Also the lodge griddle works well. And my wife loves her Le creuset