I don't understand how a pan can be made unethically...

Honestly I'd just put it on your registry anyway, and make it clear that people can pool big ticket items if they want - that way it'll give people the option to just give money without giving money, if that makes sense. If you really do feel uncomfortable about it then tramontina and Calphalon are both good stainless steel brands that won't break the bank - I think Costco had the Calphalon set for less than $300

Made in a sweatshop or with copper mined using child labor, using PTFE... lots of ways

Like with poor conditions and unfair wages for the laborers who make them or poorly sourced materials. The example products a listed are handmade, with fair wages, and recycled materials.

Don’t bother with a bunched set, as there will undeniably be pieces you’ll seldom use (this applies for kitchen knives as well).

All of our daily-use essentials are from either All-Clad or Made In, and are stainless steel made in the USA. None of it is flashy copper and we don’t own any nonstick surfaced cookware; you want something that will take abuse and be exceptionally functional for the rest of your life, not some glam showpiece whose value is in its aesthetic.

I would put together a piece-by-piece set of:
Large pot, medium pot, 2 small saucepans (Made In)
Two 12” skillets (All Clad)
4qt Saucepan (All Clad)
Half and quarter sheet-pans (Made In, get a few of each!)
An 8” and 12” cast iron skillet (either look for a vintage Wagner, Griswold, or buy new from a company like Stargazer, Smithey, Field Company)
Cast iron griddle (smooth one side, ribbed on the other; Lodge makes a great one)
Enameled Dutch Oven (Le Creuset— make sure to get one made in France, as some are made in China these days I believe)

All of this stuff is made with care from ethical companies and will outlast you— and, most importantly, will kick ass in the kitchen and not need to be babied.

> using PTFE

Teflon is somehow unethical?

Second hand might be your best bet, if you consider that to be ethical. We got a set passed down to us and it's so much nicer than what we could afford. It's stainless.

Those are amazing pots. Beautiful, tin-lined. Just the way they used to be made. I would be so proud to own them! However, you will need to polish them, wash them by hand, and be wary of high temps with the tin lining--modern copper is usually lined with stainless, and tin has a low melting point. You have to use oil in an empty pot and salt will pit it. I would just be sure you are aware of all these things before investing in a whole set.

We love copper, it's just so beautiful, but ultimately went for stainless because of how easy it is to use. Our one "non-stick" pan is antique cast-iron, which weighs less than most modern cast iron. we also realized as we lived with our pots that we cared less about a matching set and more about how the pieces performed.

It’s a “forever chemical” and damages water systems.

Teflon, when burned, is very bad for the environment (and you). It's also a pollutant to make and, esp in cheap products, the factory workers might not have proper PPE. Ceramic is a better option environmentally, though sourcing- wise the mica might be mined by kids, so it's kind of a catch 22 situation

The cheap Calphalon won’t last a lifetime. Several huh-quality brands have cheaper versions. And the pre-boxed sets are usually not best for most cooks’ needs. Buy open stock. High-end Calphalon or All-Clad for me.

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.

I’m a huge fan of Revere Ware. Copper clad stainless steel. Sturdy but not too heavy. And they last lifetimes. My entire collection is from thrift stores and auctions. Get the heavier duty pre-1968 pieces, and you’ll never regret it.

All clad for the win always

At temps below around 500F it's so chemically inert it can't even get wet. It's used in medical devices like stents and artificial joints.

Again, not getting the ethics violations here...

Why copper apart from the look? It’s a sod to keep clean. All clad would be my go to if you intended to cook with it.

Awful for the planet.

In my youth I did a 6 month stint as a kitchen porter in an upscale French restaurant. I still have trauma from the memories of having to scrub copper pots. Unless you have a cleaner then don’t get them. Stainless steel, all the way!!

If you've got really rich friends buying you presents.

https://www.soy.com.tr/

https://youtu.be/33ddRK_jG6E

One thing to be aware of is if you expect to purchase an induction stove within the near future. These require cookware that has magnetic properties.

I would buy individual pieces that you know you’ll use and get All-Clad stainless steel, Le Creuset, and Lodge cast iron. Take care of them, don’t get more than what you actually need, and just keep them forever (and pass them down). That’s going to have the biggest impact overall.

If it’s a wedding gift why are you worried about budget…?

So think about all the electronic components in the device you used to post that: where they came from, how they were made, and what happens to them when you dispose of it and get a new device...

I have had my set of All Clad for over 30 years. It continues to work great. Copper is very expensive and often is more of a decorative coating on the outside of the pan. Copper lined with tin will require relining at some point, and it is expensive and difficult to find people to do that work.

All Clad does make a copper core line. I have a mix of All Clad LTD (the exterior is black anodized aluminum - most of the coloring has worn off the heavily used pans), Master Chef (which I don't think they make any longer- the outside was just brushed aluminum), and whatever line has a stainless exterior. All Clad is heavy weight, heats evenly and quickly and is just amazing.

You can likely get buy with a relatively inexpensive stockpot with just a thick base, and forego the super expensive cookware for that particular piece.

Here is their copper core stuff:

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https://www.all-clad.com/cookware/collections/copper-core.html

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Unless you have super wealthy guests, put individual pieces on your registry.

Add a Staub dutch oven for real beauty!

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If you need non-stick just get some inexpensive pans at Costco. They have a relatively short life so it is not worth putting $$$$$ into a pan that will wear out.

Please take a look at high carbon steel pans (carbon steel pans is a different name for it).

It's very simular to cast iron but just weighs a lot less, no teflon or other coating. You do have to season it if you want to use it optimally (but this just takes a couple of minutes).

'De buyer' is one of the top brands for carbon steel pans. Ikea has decent ones too for a smaller price if you just want to try it (I exclusively use the ikea high carbon steel pan myself).

This! Carbon steel FTW

I don’t want to ask anyone for something super expensive. I know it’s not a requirement, but I’d hate for anyone to feel obligated.

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Second the All-Clad. I started with a set, a few pans of which I do not use. Then I added as I needed. I could leave it to my kids if I had any. Stuff will last forever.

I’ve had the same phone for years :) cheap Teflon pans don’t last this long. Also I NEED a cellular device in this day and age. I don’t use Teflon, goretex, harsh cleaning chemicals, laundry detergents. Literally everything I purchase is as environmentally friendly as possible. Once they come up with an eco friendly phone I’ll be all over that. But until then I’ll use this one until it breaks and I absolutely have to get another one. Just because I have ONE thing isn’t great for the environment doesn’t mean I should give up everywhere else. 🫡

the forever chemicals are dumped into the environment during manufacturing way more than when you cook. its actually super terrible.

great suggestions here - just thought I would add if you really want your cookware to be BIFL, think real hard about if you will ever have an induction range. I have one and love it, but copper cookware doesn't work with induction. cast iron, stainless steel, etc typically work great (if a magnet sticks to the bottom it will work). would be a shame to have a whole set of copper pans to replace if you switched to induction someday!

> Once they come up with an eco friendly phone I’ll be all over that.

A smart phone that doesn't use rare earth metals isn't going to ever happen.

> Just because I have ONE thing isn’t great for the environment doesn’t mean I should give up everywhere else

Oh, for sure. I just thought it was somewhat ironic.

We got a set of All-Clad stainless steel for our wedding 15 years ago and it is all still in perfect shape and we know we’ll have it forever. Made in the USA and sustainable (in that, I plan to have it forever and maybe it can even be passed down after that).

We registered for a 10-piece set but in retrospect I’d probably have just gotten open stock instead. Some of our pieces from the set never get used, but we’ve bought a couple extra of our most used pots along the way.

I have forgone my AC fry pans for cheaper and better performing carbon steel.

I love my copper! It responds to heat quickly, giving you a lot of control, especially if you use gas. I just let it look tarnished most of the time.

We’ve have Tramontina tri-ply clad cookware and it has been excellent. It was the “affordable” alternative to All-Clad on America’s Test Kitchen and I would absolutely but the set again. We did add non-stick skillets later. As for ethics, both Tramontina and Groupe SEB (owns All-Clad) have stated policies that include diversity and inclusion and ethical labor standards.

I have had All Clad and Demeyere which are similar functionally though I like the look of the Demeyere better. I tried copper - never again.

My vote is for Le Creuset. We have several All Clad pieces, but the cast iron is awesome as a Dutch oven and their skillet is easily seasoned and durable as well. The enameling keeps them easy to clean.

Second All-Clad. It’s my favorite pan

Hey as long as you’re cool w tarnished I agree that good quality copper cookware is a great choice.

For Tramontina, just need to ensure the pans are made in Brazil, not one of their lines made in China

You know it’s expensive when there’s no price but only a contact us button

It isn't registry friendly, but if you are interested in the All-Clad line, you may want to get on the mailing list for their factory seconds sales (weird URL but legit link). They just had a sale end, so there's not much to see right now, but they generally have items that are "factory seconds" (extremely minor dents/scratches) or "damaged packaging" (just the box damaged) for up to 60% off or so. Everything is fully functional, and it lists which of the 2 types of damage you'd be getting.

360 Cookware rocks

If it is on your wedding registry, why does it have to be in your price range?

Cast iron is the only cookware that will last a lifetime

It also loses heat just as fast when you drop food into it.

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.

De buyer is great, made in france. Also check out Le Creuset, its heirloom quality.

My first thought was to just go buy used stuff and save everyone on the wedding registry from laughing at them.

Hestan is the best. I’ve used all Clad for years and finally made the switch. Made in Italy. Super high quality with way more innovation like flush rivets, more comfortable handle, sealed rims so the aluminum isn’t exposed. They even have a copper line that’s bonded with stainless steel so it’s induction compatible.

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

Revere Ware lasts forever. It may not be the most stylish, but it has outlasted my parents' marriage and I'll probably end up with it after my dad's gone

I would recommend Le Creuset or Staub enameled cast iron. A lot of the good properties of cast iron but not as high-maintenance as raw cast iron.

Both brands are made in France, so I would assume it to be ethically made. Not cheap, but they are absolutely BIFL material.

There are already a lot of comments about not buying a set, but the Tramontina stainless steel set from Costco is pretty much perfect. You will need a couple individual pieces after that, but that set will get you 90% of the way there and is like $200

I actually think it’s really stylish. The stainless steel is always nice, and the copper looks great whether you polish it or let it patina. :) Yeah, it lasts generations. I have pieces that are probably older than my grandparents.

Hearing that you have pieces older than your grandparents made me feel really old, but then I realized that my grandparents and parents had kids late in life

Cooper cookware can leech dangerous amounts into your food of cooper. I personally wouldn't use it and although I haven't done much research but I've heard of issues. My grandpa and some aunt's/uncles has Wilson's disease causing cooper buildup, my dad isn't a carrier meaning I'm safe. My dad does have primary hemochromatosis (high iron) and has to remove/donate blood every so often. So he's unable to use any iron pans. I might have high iron now but I never got a blood test before and had low iron a few years ago by symptoms only. While menstruating you lose blood meaning iron so that might be why I don't have high iron. Right now I'm only using carbon steel or cast iron pans. I use glass or enameled casserole for baking. I have some cake and muffins pans that's nonstick but I don't use them often and they're still in good condition.

Most modern copper pots and pans are lined with nonreactive metals. My one trusty saucepan is steel lined. Although it’s not likely to cause a serious problem I wouldn’t use unlined copper too often either.

No need to feel old! 😂

I did more research today, and based off the pot handles my oldest are probably from 1946-1968, so older than my parents still, but probably not my grandparents. Maybe I’ll find a really old one someday. :)

Revere Ware was introduced in 1939 and my grandparents were born between 1925-1935. So they're all older than RW 😂 I'm only 25 though so I'm not that old lol. Maybe I'll have to reconsider picking some up at thrift stores whenever I see them

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

LOVE my Made In pans!

Do it! I love cooking on it. My experience is that if I hear it up enough to get the Leidenfrost effect it’s about as non-stick as Teflon. Also way easier to clean than Teflon, because I can use a metal scrubber if I ever mess up and stick something to the pan.

It also heats up super fast, so only takes a minute to get it to the right temp.

Look up what the pre-1968 brand (stamped on the bottom) looks like. It’s a little thicker and better than the post-1968 pieces. I still love cooking on both though.

As someone who is doing this same research, my advice is All-Clad for stainless steel pots and pans with stainless steel (not glass) lids. Pick up a 12” Lodge Cast Iron or Matfer Bourgeat Carbon Steel pan along with a Le Creuset Dutch oven and you’re set. You can find a lot of this stuff used on Facebook, offerup, or eBay. I always recommend buying used. Purchasing used is more ethical and environmentally friendly than new, even if these are great companies. People are often selling crusty looking vintage Le Creuset for cheap- with a little elbow grease they can easily be brought back to life.

Edit: Check out Marshall’s, Homegoods, TJ Max, and Ross. They all carry All-Clad and you can pick them up and touch them to make sure they feel good in the hand. I found an 8” All-Clad d3 on clearance at Marshall’s for $48 and an 8” Lodge for $11.

Edit 2: I see they would be gifted to you. You can even put on your registry that you prefer “second-hand” versions of the pots and pans you like. Maybe you have specific family members that love to thrift shop. Give them the 3 above mentioned brands and tell them to go nuts!

Everything here is perfect. The only thing I would add is get the largest cast iron pan you can. Don’t get a smaller one. I have a wife and three kids and if they sold a 2 ft one I would get it. Lol. Never enough space.