Submitted by AutomaticMistake t3_11bgyzd in BuyItForLife
So I know this sub has a thing for cast iron (I do too to be honest), but I need some new general use non-cast iron, non Teflon coated pans that I can use every day and not have them warp after the first use
Anyone have any decent brands/styles they enjoy?
Came to say the same—once seasoned they’re very durable and lightweight, easy to clean, zero Teflon. You can pick up a decently priced Matfer if you spend a few minutes searching. I love mine (8”, I think) and my daughter can actually pick it up so it’s become her go-to.
also on the carbon steel train! madein has some nice ones. https://madeincookware.com/collections/carbon-steel
That wok looks pretty sweet!
My household only has SS all clad (d3 and d5) and oxo pro non stick. I love my collection
I’d recommend stainless steel. Tried and true, can last forever. Most folks on here will recommend All Clad if you can swing it, as they have a lifetime warranty and are arguably the best quality for the money.
I recently bought an All Clad D3 set and am super happy with it so far. Cooks evenly, well balanced, easy enough to clean. And I don’t see a reason why it won’t last for life. I hope this helps.
I have a deep stainless steel frying pan that's around 14 inches in diameter and I love it! It can go into the oven too.
Big fan of All Clad but it’s important to note that it doesn’t cover normal wear and tear.
If you want stainless steel, which is probably the most "general use" material you can get for cookware, it depends a bit on where you're shopping.
In the US, All-Clad is probably your best value/performance/durability, while the high end EU brands become to expensive due to the added extra cost of importing them.
In the EU, it's the other way around, All Clad becomes way too expensive due to the added cost of importing, while at the same time there are several high end EU brands like Demeyere that offer product lines with the same or better quality.
Something like a Demeyere Proline skillet is built like a tank and in many ways outperform your average All Clad D3 skillet - but if you're in the US the Proline seem to be more than 2x the cost of a D3, which isn't worth it.
Personally, I've tried cooking with a few different pans, and my personal preference is Demeyere for stainless steel - but I'm also in the EU.
It is worth noting that I got my Demeyere from a European retailer and had it shipped to me in the US. It was much less expensive than buying from US retailers. In addition, European retailers carry the optional glass lids for the Proline/Atlantis, which are not sold in the US for some odd reason (they are excellent quality lids and are oven safe.)
Thank you for adding an eu example!
Unless you’re stewing tomato cause for hours in a pan (you’re probably not) a cast iron / carbon steel is an all purpose pan. Consider carbon steel if you don’t like cast iron.
As for stainless: Demeyere, All clad, American kitchen (look for anything that is fully clad, 3 ply, 18/10 stainless and it will last a lifetime)
I have Demeyere and All-Clad. Both are great. Demeyere is more beautiful imo. My son inherited my mother's Demeyere - it actually is built for life. I think All-Clad might be heritable too.
(I frequently do stew tomato sauce for hours - spaghetti sauce -- and that's one thing I don't use my cast iron for.)
The Ballarini Professionale 3000 series is a great little 2-pan selection of carbon steel. Carbon is a little trickier to get a good season on because it doesn't have the porosity or surface finish of regular modern cast iron, but you can season it The exact same way as cast iron in the oven with a film of vegetable shortening on it.
The Cuisinart MCP-12n cookware set has also been a fantastic budget set of tri-ply stainless/aluminum pans for me. Been using them for years and have zero regrets.
+1 for the modern Cuisinart stuff.
I used to write them off as a throwaway Walmart brand; but actually got to handle some of their higher end SS products and they absolutely rival any SS out there.
For the EU, look at stainless steel Le cruisset pans. Costly, but very solid and bulletproof. I’m sure these will last near a lifetime
Pre-1968 Revereware
I love Costco Kirkland brand multi layer steel set. Cooks evenly, great shapes and sizes.
They’re expensive and heavy but I love Dutch ovens with enamel coating. A good brand and proper treatment will make them last forever, and I think it’s easier to use and a good display piece for dinner parties. I prefer to cook most things in my Dutch oven over pans etc.
Been using Sitram Catering for 25-30 years and All Clad D5 for nearly 10. All still solid
Tri-clad stainless are the best all arounders. You can get these as Vollrath Tribute, All-Clad, Trimontia(?) (costco), Calphalon, and a few other brands.
Used: Some tri-clad is induction compatible (stick a magnet to it) and some isn't. People tend to give away non-induction tri-clad to goodwill these days, so it's easy to find. The induction-compatible tri-clad is harder to find.
New: Some sizes and shapes are impossible to find at thrift stores so you can just buy it. The most cost-effective and high quality is Vollrath Tribute. All-Clad are almost as good but the little weenie handles are uncomfortable.
Avoid teflon, it always gets damaged. Sometimes you can find a teflon All-Clad pan and call the manufacturer to complain about the nonstick getting wrecked you can get them to swap it for a non-teflon one.
My boyfriend’s mom gave us her set of copper bottom Revere Ware which I’m pretty sure she used for probably 30 years or more? And we are not the most gentle on our cookware and they have held up great. Also when I discovered Bar Keeper’s Friend and steel wool for scrubbing, they look almost new.
Just be careful using those (especially steel wool) too often / too hard, as they can take off some of the material. Not that much material, so it doesn't matter for cast iron since it's so thick, but for a copper bottom pan it's often a pretty thin coat of copper.
Analon Hard Anodised.
Light-ish. No teflon.
Mine are 20ish year old hand me downs from my mum, still going strong and non-stick.
I also have tri-ply aluminum hard anodized, Calphalon One, and they are 15 years old now, look almost perfect. I use the 4qt dutch oven twice a week, the fry pans and chefs pan(think wok with handle) in between. They clean up beautifully with Bar Keepers Friend. They even have a large caldero (5.5 qts) and the quality is much better than the cheap ones in the store. I don’t think Calphalon makes this line now but All Clad makes a similar one, also Analon. I have several sizes of Le Creuset but I find for stove top these are lighter. I just use the roasting pans that come with the set for the oven. Hard anodized is partially non-stick without a coating that breaks down.
360 Cookware is fantastic
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If you can find Silga cookware, snap it up! Italian made, very nice quality stainless steel cookware. They cook very evenly and the lids are heavy and a tight fit, which cuts down on cooking time (a pleasant surprise).
I just want to say avoid “the rock” line of pans. I was gifted one when I moved out of my parents and with a year of minimal use (single guy) it cracked on the bottom along the seam and almost caused a grease fire while I was cooking bacon.
Allclad if you can get them. We did a stint in Houston and got them as part of the furnishings deal. They are still going very strong 20 years later they will easily see us out of our lifetime.
I go with aluminum pans. They're not non-stick though.
I have the Demeyere Atlantis/Proline and previously had All-Clad D3 and Copper Core. Both companies make exceptional products although the Demeyere Atlantis/Proline is arguably a pinnacle of multi-ply cookware in terms of performance and build quality, IMO. But I don't think you could go wrong with either.
We're in Canada and use an induction range. Bought Le Creuset new enamelware Dutch oven and 9" frying pan in 1995. Well-used and look like new. Excellent conduction. Stove top and oven-safe. Added a new Le Creuset enamelware skillet in 2018 (on sale at Costco) and donated it ... poor quality IMO.
Demeyere, Falk, Dehellerin
cast iron except the type that is covered in enamel like Le Creuset
which is sold at costco now:
Mauviel, inox
We got hexclad about 6 months ago at Costco and my wife loves them.
I have never used cast iron cookware, not a thing in our family. 20+ years ago we bought the top of the line (non-teflon) cookware set at Costco. I do not see that we will ever need anything different.
Stainless. My wishlist is Demeyer stainless but there are a few brands out there. Just make sure you buy multi-ply and for frying pans you want multi-ply up the sides of the pan layers for even heating and better heat retention. For large soup pots a less expensive stainless steel disc bottom pan is going to do the same job as a more expensive one that also has a disc bottom - I have some 20+ year old Faberware 6 Quart and 8 Quarts that do as good as anything else.
I’m in love with my Ikea pans. Bought them in ‘06 after Katrina moved us north and still have them.
Have lost a few lids, but that’s just a note and a trip back for new lids.
Check out r/carbonsteel
Pans warp because of the way they are handled during cooking. Or, more likely, AFTER cooking. Give your pans time to warm up (warm, not hot) before putting the oil in, and don't let them overheat. When cooling, don't COOL them too fast, like by dumping them hot into a sink full of cold water. Let them cool off first.
Otherwise, thicker metal is better than thin. Cheaper pans sometimes use cheaper alloys, but I haven't seen any REALLY cheap stuff around in a long time. Then again, I don't go looking, either. Carbon steel, seasoned and kept oiled are a good option. But they are also easy to warp from mis-handling. Hardened aluminum is more durable that way, but less popular these days because of the aluminum/dementia scare (back in the 90's, IIRC?).
Also, these days, you'll want to get something that will work with induction. If you're not using it now, you will very likely be using it in the future.
Oh - and btw - you can season s/s and carbon steel the same way you do cast iron, with the same non-stick results when done properly. They won't be shiny, but the eggs come out better!
Bessemer if you can get it. Expensive but my mum has some like 30 years old she still uses regularly.
360 cookware and heritage steel
AllClad is the only cookware worth buying in that category
Demeyere and American Kitchen are arguably the same or better than all clad.
American kitchen is not even in the same league. Double a ball at best compared to the majors of all class. Completely different end not as effective design.
The same with the other brand. The professional series from all clad is rated the best stainless steel cookware in the world by the majority of credible sources. Consumer reports, food and wine magazine, splendid table, cook.com, milk Street kitchen.
I will stick with the tried-and-true thank you
😂🤡
I will never understand people who are triggered by exposure to reality.
Random dude on the Internet is a credible source? GTFO
Maybe you should reply 8 more times to a single comment. Did I trigger you?
Believe it or not - fucking food and wine magazine may not offer the most comprehensive buying advice. You’re not the “informed consumer” you think you are. You’re consuming paid advertisements under the guise of a “product review” (CR is the exception to your list). It’s all bought and paid for dude.
I bet you have a Shark or Dyson vacuum too, huh? I hear good housekeeping rated them very high 😂😂🤡
Yes you triggered me. I live in Missouri. I deal with this kind of proud ignorance speaking with authority on a daily basis. It's beneath me.
None of those companies are a product endorsement for hire. You don't know what you're talking about. Why don't you provide a credible source for your claim?
😂😂😂 I don't do junk. That would certainly not put me in the shark, Dyson category. You have no credibility. You are simply an agitprop troll. Not a very good one.
You're the one who doesn't know what you're talking about. Calling your bullshit does not not make me the asshole. Obviously, you didn't know.
All-Clad makes great products. I previously had the D3 and later the Copper Core and they are certainly good products. However, I would argue that the Demeyere is one of the pinnacles of multi-ply cookware for several reasons:
First, the amount of cladding used is greater than most other multi-ply cookware. The Proline skillets use twice the cladding materials as the D3, for example, giving it exceptionally even heating, exceptional sidewall heating, and exceptional heat retention approaching the performance of 4-5mm cast iron.
Second, they use welded handles instead of rivets, which makes cleanup easier, especially with fry pans and saute pans where one is cooking with a lot of oils.
Third, the electro-chemical surface treatment they use makes their pans perform better than other stainless cookware I have used with respect to ease in obtaining nonstick performance and ease of cleaning.
Fourth, the handle design is subjectively more ergonomic, and objectively better at staying cool over prolonged periods of cooking compared to my D3/CC.
Fifth, the optional oven-safe borosilicate glass lids that compliment the stainless lids are exceptional quality and add versatility. Having them for fry pans is especially nice.
Sixth, their sealed edges on their fully clad fry pans and sauciers greatly reduces the corrosion risk that open-edged multi ply cookware are vulnerable to over many years of use.
Seventh, the Atlantis/Proline has better warp resistance than most other stainless cookware, including the Copper Core and D3, and is an especially good choice for use on induction, which can be extremely hard on cookware.
All-Clad makes great products, but saying it is, "the only cookware worth buying in that category" is really not a fair assessment of the many great multi-ply cookware options available.
Five posts in two years obviously hidden agenda tRoll saze wut?
Calphalon is great and you can get it used.
My Scan pan is pretty solid, also like my Always Ceramic pan for cooking all sorts of things but it’s great for cooking eggs.
Also love scan pan. We have the haptiq line. Lifetime warranty, works with induction, and dishwasher safe. Would recommend 10/10.
mort55 t1_j9xsn0j wrote
Get a couple of carbon steel pans. Dirt cheap, light, heat up quick, take a beating. Season them right and they're as non-stick as cast iron.