pots & pans

[kaigou]

Anyone on my flist familiar with and/or know of any good cooking pans that are non-teflon, but aren't cast-iron? I've heard of some kind of cast-iron hybrid that doesn't require seasoning, but isn't coated with teflon, the most prominent brand-name being Creuset, I think. I'm just not sure of spending that much money on new pans without being certain it's really as good as it's supposed to be, especially if there are equivalent (but less brand-name pricey) pans by someone else.

It looks like we're going to need to take a trip (to wherever) and investigate Revere Ware and Faberware in person -- those two sound like the best bets when it comes to durability for the price.

Thanks, everyone!

though I'd still really love me some Le Creuset, but only if someone else is footing the bill...

Comments

[apis_mellifera]

All-Clad is good (but very expensive). Growing up, our pots and pans were Revere Ware, very similar to this. They go in the oven up to 350 degrees. They're not super-awesome pans, but they did the trick for my family growing up an if we didn't have a bunch of All-Clad and All-Clad knock-offs that my MIL acquired for us over the years (and gave to my husband for Christmas), we'd still be using the pans I inherited.

The other pans you're thinking of are enamel coated cast iron--I've not used this kind of pan, but I know my FIL swears by his (very expensive) Le Creuset dutch ovens. A cheaper alternative is Lodge; friends of mine have an old-fashioned cast iron pan from Lodge that they like very much. They're just as heavy as cast iron, if the weight is a concern.

[thejeopardymaze]

I forgot the brand name of my copper bottom ones, but I'm never going back. Copper is the best, at least in my experience. Sur Le Table might have some good deals, their brand of cake pans are pretty good.

[starburns]

Calphalon?

[kaigou]

Isn't that kinda like asking whether there's a car equivalent but less pricey than a Mercedes, and getting back the suggestion that I buy a Porsche instead? ehehe.

Oi, if I could afford an entire set of Calphalon... *sigh*

[kaigou]

My family switched over to copper-bottom Revere ware at some point (for reasons I still am not sure of), and they were good pans, but there's something about the way copper tarnishes that just... I guess it brings out the shades of OCD in me. I know it's a look (and it's better than some of the bizarre pastel bathroom shades Le Creuset offers), but still. I have enough around here that tarnishes, already!

(Unless you're talking of pans that don't tarnish, but still have copper's benefits? *looks hopeful*)

[kaigou]

The weight isn't really that big of an issue for me; it's not like I flip the stupid things. Ack! Revere Ware... my father got an entire set (for reasons I still don't know), and the entire exteriors were copper, but with a slightly-different color on the bottom. Steel interior. The tarnishing drove me crazy, but otherwise good pans... and he point-blank refuses to give them up. I think what I have now are... uh... the name went out of my head just now. Teflon, but high-quality -- it's just that after ten years, teflon just can't take it anymore. That's one reason to look for stainless steel or cast iron or some kind of hybrid, because I hate dealing with pots-and-pans buying.

I'll take a look at Lodge, then, as an alternative. I've heard nothing but good about Creuset, but it's just that we don't really cook enough to warrant the expense. Okay, well, now that I think about it, most of our cooking is in one of three pans: a large high-sided pan, a small low-sided pan, and a sauce pot -- and the sauce pot is Calphalon, so it won't need replacing for another six or seven years (and even that, only due to teflon, bleah). So maybe I could manage Le Creuset, if I rationalize it as just being two main pans... *plotplotplot*

[starburns]

You're right, the list prices are pretty high. But: I got this set for my father today, which is two large-ish pans for $25 each ($50 total). Not cheap, but fairly reasonable.

[kaigou]

That is a major drop, considering the pan of the size I need is retailing at $175... more than half that is a definite plus. Not cheap, but still, a damn good price considering the name that's on the pan. Thanks for the link!

[thejeopardymaze]

They heat up quickly and evenly, and I rarely shine the bottoms of them, it seems to work out as long as you don't hang them decoratively. The kind I got only had copper on the bottom, not where you melt and heat up anything in the pans.

[thejeopardymaze]

In my experience, you don't need to buy quality kitchenware that is that expensive. There are good kitchen stores, knife stores, and kitchen supply stores out there that cater to culinary students and food service industries that have good prices on quality products.

[kaigou]

My experience with cookware is basically limited to buying what the chef-in-the-house wants. The first time around, it was actual professional chef, so I never paid any attention to pots & pans. Hell if I know, since wasn't like I was doing any of the cooking. Now... I still don't do the cooking, and I still haven't the faintest of which will be most durable. I don't actually mind sinking a good bit of money into a pan, so long as I can rely on no teflon flaking off inside five years (and thus leaving the pan utterly useless), and can know the pan won't need to be replaced for twenty-something years.

That's my idea of good cookware: does what it's supposed to do, and doesn't bug me for replacement more than once in my lifetime. The problem is that I know exactly where to find that cookware, but both my parents are a little too wise to let me into their kitchens unsupervised. Sheesh.

Well at least there are alternatives ;P

[thejeopardymaze]

http://www.luckymojo.com/products-influence.html

[apis_mellifera]

Yeah, I could get by with three pots/pans if I had to--a skillet with a lid, a small-to-medium sauce pan, and a stockpot. My husband likes to cook and his father fancies himself a gourmet, so he tends to get a lot of food related holiday gifts from his family.

My grandmother used Revere pans for years and years--and she used to cook at the restaurant she owned with my grandfather back in the day (a diner sort of place, so good plain cooking, nothing fancy).

Anyhow--hope you find some decent cookware that doesn't break the bank. It's so hard to figure out what's decent without paying an arm and a leg.

[kaigou]

CP & I were discussing it over dinner, and he's not keen on the care required for cast iron, but I like the fact that it can hide a lot of sins (as opposed to copper-bottoms, which always look like you didn't actually clean them). Me, though, I just want something I won't have to replace in ten years. If there's something out there that'll last that long and then again as long, then I don't mind paying a good bit for it.

Some things, it's just worth it to buy quality. The problem is that price is not always indicative of quality, especially with some brands where it seems like there's a $100 surcharge just for sticking the company's name on the pan.

(I used to buy Porsche parts regularly. Believe me, I've done my time with the $100 surcharge all because it's got the name imprinted. Eeeergh.)

[sharibet]

I received a set of Revere pots as a housewarming gift from my parents when I moved out into my first apartment; I still use them today, and love them. They're relatively inexpensive but good quality.

If the copper bottoms really are a no-go for you, I also have several heavy-duty
Farberware stainless steel saucepans and double-boilers I bought to complement the original Revereware set. The Farberware pots and skillets heat very evenly and don't tarnish.

I don't have any of the LeCreuset cookware, but I do have a cast-iron skillet that I adore for searing chops and roasts.

[sharibet]

Oh, and the durability of both the Farberware and the Revereware pots and skillets are very good. I bought my Farberware pots and 12-inch skillet as factory seconds from an outlet store, so I didn't pay very much and I'm close to the 20-year anniversary, so the durability has been excellent.

http://www.farberware.com/cookware.html?hm=Y&ct=N&anw=N

Take a look at the Millennium collection--those don't have the Teflon coating.

[dogemperor]

As others have noted, Revere is a good brand as is Farberware, and Lodge is a decent alternative to Le Creuset.

Of note--actual Le Creuset is often FAR cheaper at some places--Williams-Sonoma charges full price, but often one can find actual Le Creuset at semi-affordable prices at Dillard's or (of all places) Whole Foods.

[maire]

Scanpan titanium-ceramic stuff is a bit on the amazing side. It doesn't seem to scratch at all, but it's almost non-stick. Better than teflon is, anyway.

It's dishwasher safe, too, which is nice.

[onthehill]

Le Creuset rule. Lovely and sturdy, last forever, easy to clean... (I only have a small sauce pan so far, but I plan on buying a stew-pot at some point)
They often have stock sales here where the reductions are really good. It may be worth hanging around till there's a good sale on.
Or those other brands people up there ^^^ mention - I'm afraid I don't know them :(