Best pots/pans/cookie sheets, etc.

[Pink_Converse]

What do you feel are the best brand or type of all of the above. I'd eventually like to invest in some good pieces that will last a long time instead of the random cheap sets I always seem to end up with. They don't have to be super expensive, just good quality.

[marteneym]

I am in love with my Pampered Chef pots, pans, etc. They are kind of spendy but so worth it. I got them half price when I hosted a party.
Good luck!

[smiles33]

It depends on the type of cooking you do. DH does almost all the cooking in our house and he loves his All-Clad stainless steel pans and his Le Creuset "pot" (I forgot what it's called). When I cook, I like to use our Calphalon nonstick pans. We also have the Calphalon nonstick bakeware (roasting pan, cake pans, muffin pan, etc.). Almost all of our cookware was off our registry, so we owe our very generous family and friends for stocking our kitchen so well. Good luck!

[tlew12778]

I have Calphalon Commercial Hard Anodized right now. But all kitchens should have a mix of types of pots. When we register, I am thinking of registering for some copper pieces. There are certain all-clad pieces I want as well like their grill bc the Calphalon grill has mostly bad reviews. If you go to the Calphalon website there is a good tutorial on types of cooking surfaces and their various advantages and disadvantages.

[Delaney21]

I use calphalon pans, cookie sheets, roasting pan, etc. I love calphalon because we don't have to add butter or oil to the pan to keep things from sticking. We've had them for about 2 years now and they are as good as the day we got them.

[strwbrygirl]

I have a mixture of different kinds of pots & pans. Right now, I'm really loving my huge Calphalon nonstick pan. I have some T-Fal that I'm slowly replacing, because the Teflon seems to come off rather easily.
I've found that cookie sheets are really a matter of personal preference- if you like your cookies chewy, crispy, etc then you will want different pans. I have a Calphalon cookie sheet that makes great crispy cookies and an AirBake one that's better for chewy ones.

[kemaji]

I've been drooling over the All Clad Copper Core pots and pans and when I decide to upgrade a couple that I have now, I will probably buy those. Most of my pots and pans right now are Cuisinart copper core that I've had since college. When I had roommates (before DH) they destroyed a couple that are the ones I want to upgrade.

I also really love my Lodge cast iron frying pan.

[Pink_Converse]

I guess I don't really know what kind I need. I am going to go look at at that Calaphon tutorial.

I can commiserate with roomates tearing up your stuff. That's why I am ready to upgrade, our roomated of 5 years finally left.

[Aug2002Bride]

I love my Pampered Chef set as well. They are definitely worth the $$$!!

The stoneware is great for cookies and pretty much anything also!

[2kCougar]

The majority of my bakeware is Kaiser La Forme. I have a few nordicware pieces thrown in also. The kaiser stuff is amazing. Their nonstick is incredible.

[hockeybrat]

I have 2 sets from Anolon: Anolon Titanium which is nonstick and you can put in the dishwasher (just make sure your dishwashing soap has a low phosphorus level and make sure it is a liquid).

My other set is an all stainless set. I've been lazy of late and have been using the nonstick but I usually go with both.

It all comes down to personal preference. I didn't really like the feel of the handles for Calphalon but they are a great brand. I preferred the feel of the Anolon instead.

[smiles33]

I forgot to mention that when I bake, I like using one of my Silpat liners. They practically make any cookie sheet work fine (though certainly the nicer ones have better insulation/materials than the $10 Safeway one I bought in college!).

[katnbug]

Another vote for All-Clad pans & pots. I've used a ton of different brands over the years and All-Clad is the best by far IMO.

[amew]

I love my All-Clad pots and pans. Our cake pans and cookie sheets are mostly Williams-Sonoma store brand from our wedding registry, and I really like them. They are very heavy and back very evenly.

[dana b]

all-clad also makes cookie sheets and and baking pans. they're mucho $$$, but they sure are pretty.

[jarm]

I apologize if this was already posted...I did a search but couldn't really find what I was looking for.

I am going to be putting on my holiday wish list a good set of pots and pans. Anyone have any good ones that they use? My DH, who is in charge of cleaning if I cook, usually throughs whatever's in the sink in the dishwasher. If you have any suggestions for something that cooks well, lasts long and is dishwasher safe, please let me know. TIA!

[beachlvr]

I have a set of Farberware Classic cookware. It's not that expensive, but my mom still has hers after 35 years of marraige and I'm going on 10 years of using mine. It doesn't have a non-stick surface, which is the reason I like it.

It's easy to clean, it doens't scratch, and it can go in the dishwasher without a problem.

[KarenS]

I love All-Clad pans - I have both the regular stainless steel and some of the non-stick coated kind, depending on what I normally use them for. I really like the feel and build of the Calpalon stuff, but it's all aluminium and since I do a lot of cooking with tomatoes, I really can't use it. Also it's not dishwasher recommended, which just won't fly in our house.

Here's a link to the All-Clad stuff
http://www.cooking.com/products/shprodli.asp?BrandNo=0001&DeptNo=1000&SurfaceNo=1104

Karen

[EmilyBronte]

I have Cook's Essentials from QVC. I couldn't find the exact set I have, but the set I have was very highly rated in Consumer Reports when I got it. Also, it has a lifetime guarantee against scratching so if you get a scratch, they send you a new one.

Here is a nice set, for not all that much money:
http://www.qvc.com/asp/frameset.asp?class=1125&tmp=hp&cont=mhcd&cm_re=HP-_-MASTHEAD-_-COOKING

[sublime311]

I also have a set from CooksEssential!! I LOVE LOVE LOVE 'em! My mom has a Calphalon Commercial Hard-Anodized Cookware set and when she used our set to make dinner one night, she said she loved it and wished she had bought my set instead of her's! You really can use metal utensils with this set!

http://images.snapfish.com/3448%3A42323232%7Ffp63%3Dot%3E2334%3D48%3A%3D425%3 DXROQDF%3E2323%3A85968%3A59ot1lsi

Item Number K0987
Technique Hard Anodized 13pc Cookware Set by CooksEssentials

Retail Value $289.00
QVC Price $199.75
Introductory Price $182.52
Shipping and Handling $14.97
Save! Buy two or more and save on S & H. Click here for details.

Chosen by professionals--but made for you! With a host of versatile options, this Technique(TM) by Cook's Essentials(R) 13-piece set is no-compromise cookware and the must-have ingredient for all food preparation.

Hard anodized aluminum--twice as hard as stainless steel--conducts heat evenly throughout the entire surface for delectable results, yet still cools quickly. Each interior utilizes ScratchGuard, DuPont's most durable and metal utensil-safe nonstick coating. An advanced anti-warp base helps keep the pots and pans flat and secure, while riveted cast 18/10 stainless steel handles resist heat for safer stovetop cooking. Topped off with 18/10 stainless steel lids, this quality set provides you the tools you need for culinary success. Oven safe to 500F.

NSF certified. Lifetime LMW.

Gray.

Made in Thailand.
8-qt covered stock pot with locking drain lid
11" covered square casserole with lid
1-qt covered sauciette with lid
2.5 qt covered saucepan with lid
12" 2.5 qt covered saute with helper handle and lid
2.5 qt steamer insert
8" skillet with pour spout
10" skillet with pour spout

[tlew12778]

I have Calphalon Commercial Hard Anodized. They've stopped making it though and have replaced it with Calphalon One, which I have yet to try. I don't like anything that is coated to be "non-stick" and those surfaces inevitably get ruined and you need to replace the set. This is one of the main reasons I have not tried Calphalon One yet. You can still find sets of Commercial Hard Anodized for CHEAP since they selling off the stock.

[KarenS]

The only thing about Calphalon or any aluminium cookware, is that you shouldn't cook tomatoes in it unless it has a coating. Aluminium reacts with the acidity of tomatoes and causes a bitter flavor. It can also be damaged (pitted) by prolonged contact with tomatoes, which is why cooks don't use it for things like tomato sauce that has to be simmered in the pot for a long period of time. Any time a recipe calls for a "non-reactive" pan or pot, you shouldn't use aluminium.

Karen

[chefker]

All-Clad stainless are my pots & pans of choice. Unfortunately they can be very expensive--it's actually more economical to get a whole set of them, rather than do piece-by-piece-purchase of open stock cookware.

They do make a line that has non-stick coated pans as well; however, something about Teflon skeeves me out. I do have some non-stick cookware, and it's only durable up to (I believe) 500 degrees or so. After that, Teflon begins to deteriorate and flake off--and probably into your food. Yuck.

[Hello Kitty]

I have Calphalon Hard Anodized Nonstick and it's okay. I've come to realize no matter how much you spend on nonstick, it's a waste of money, because it just won't last. Even though they stick to foods, we still use them because of the way they cook and retain heat.

We got a 3 qt Calphalon One, which is NOT nonstick, and we both really like it. It's a very neat surface and was worth the money, although I was disappointed at first. There's a Calph. One thread around here somewhere if you want more info. We also have 2 cheapie nonstick pans for making eggs, and they're great. It's been a year and they're losing their properties of nonstick, but they were so cheap, I don't mind recycling them.

[Etoile]

I have three really good pans, and then another stainless steel stockpot that is a lesser brand but still quite nice.
I have a Le Creuset enamel-over-cast-iron dutch oven. I love it, it heats so evenly and is easy to clean, seems totally indestructible (they do have a lifetime warranty). I thought DH ruined it by running the hand mixer in it to make mashed potatoes. The beige enamel interior was all scratched up (or appeared to be) but when I washed it it was good as new. The downsides: they are HELLA expensive (the dutch oven was 150.00 on sale) and extremely heavy--if you have any problems with your hands I wouldn't recommend it.

I also have a Cuisinart Everyday Stainless skillet which is great. That might be a less expensive alternative to the all-clad stainless pans. I found mine at Marshall's but even at full price I believe they are less expensive than all clad. It performs great. I can't think of any downside.

I have a Calphalon nonstick small skillet for eggs, it's a great pan but the nonstick is scratching. Like Seb's kitty said, even high-end nonstick won't last.

[tinkerbelljenny]

I have Calphalon. We got a large set as a gift for our wedding. They are okay but way over priced.

I have Cook's Essentials from QVC
I also have this set and I can't tell you how easy it is to clean them! I can't believe nothing sticks on them, you don't have to work at getting them cleaned.

[Jen309]

I have the Cooks Essentials set too (QVC) They actually look nice, cook well, and are not that expensive. They are lasting SO MUCH longer than my more expensive T-Fal set. We do use metal utensils and throw them in the dishwasher all the time.

Not to hijack but... Has anyone sent their Cooks Essentials back due to scratches?? We use our 10" fry pan about daily and the coating is wearing thin... how do you return them??

[sublime311]

Not to hijack but... Has anyone sent their Cooks Essentials back due to scratches?? We use our 10" fry pan about daily and the coating is wearing thin... how do you return them??

Hmm... Not sure. I looked in the QVC FAQ, but nothing mentioned specifically about this type of situation. Your best bet is to call customer service 1-888-345-5788 or on the left hand side of this page (https://www.qvc.com/asp/frameset.asp?dd=/cshtml/cs_helpmenu.asp?s=close&nest=/cshtml/cs_help.html?cont=mhcs&cm_re=PAGE-_-CS-_-CUSTOMERSVC), there is a menu with a link to chat online with someone about your question. Good luck!

[EmilyBronte]

A couple of my pieces actually do have small scratches, so I chatted with a QVC rep tonight:


EmilyBronte: What is the process for replacing or returning the pieces that are scratched?

Mafreda: For replacement of your Cooks Essential Cookware please follow the instructions below. Package the item for return through UPS or USPS to the following address:Cooks Essentials Warranty CenterP.O. Box 1000 201 S. George Street Rocky Mount, NC 27801. Include a note in the package with the following information: Name Address Membership Number Phone Number Order Number Item Number Reason for Return. Insure the item for its full value and save the shipping receipt until the return has been processed. (Please remember, you will be responsible for the return shipping costs.) The warranty process does not cover reimbursement of return shipping costs. QVC has an unconditional 30-day return policy. Because your order was purchased more than 30 days ago, any issues are now handled according to the terms of the product's warranty. In order to invoke the warranty, the defective piece must be returned. Under the terms of the warranty, the first option is for replacement. If a replacement is not available, you will be contacted and other options will be discussed. The damaged part is dispositioned for processing in the Warranty Center immediately upon receipt, and cannot be retrieved. Please allow 17 days from the date of return for shipping and processing.

[tlew12778]

The only thing about Calphalon or any aluminium cookware, is that you shouldn't cook tomatoes in it unless it has a coating. Aluminium reacts with the acidity of tomatoes and causes a bitter flavor. It can also be damaged (pitted) by prolonged contact with tomatoes, which is why cooks don't use it for things like tomato sauce that has to be simmered in the pot for a long period of time. Any time a recipe calls for a "non-reactive" pan or pot, you shouldn't use aluminium.

Karen
Anodization hardens the surface of aluminum making it harder than stainless steal and also non-reactive. The problem with stainless is that it's a poor conductor of heat and can warp under high temps.

The bottom line is that a good kitchen will actually have a mix of pot types. No one has yet mentioned copper, which is actually the best conductor for heat, and lined with stainless, is non-reactive.

[KarenS]

Anodization hardens the surface of aluminum making it harder than stainless steal and also non-reactive.I have read (multiple sources) that while the anodizing does make the aluminium harder, if you cook with tomatoes or other acidic foods often, the aluminium can still be reactive. Most of the books/mags I read recommend that you do not cook tomatoes in any aluminium, even the anodized type.


The problem with stainless is that it's a poor conductor of heat and can warp under high temps. This is true, but most good quality stainless cookware has a copper or aluminium core to help evenly distribute heat.

Karen

[Dotsie]

Jody - I have a full set of All Clad. I got them as a wedding present and I love them. They've really held up. I bought my mom a set of cooks essentials by QVC and she swears by them.

[nolagirl]

Before my wedding, I wasn't much of a cook so I didn't register for pots and pans. I was using the same set I'd had since college. Now that my husband and I are restocking our house (due to Katrina), I'm interested in collecting a set of decent (moderately priced) pots and pans. Can anyone recommend a brand? I've done some research, but am still pretty confused by all the different materials, surfaces, etc. I guess I'm looking for a brand that would be good for someone who is hoping to become more of a cook over the next few years, if that makes sense. Any recommendations would be appreciated!

[Hello Kitty]

Here's a thread (http://www.constantchatter.com/showthread.php?t=5966) to get you started.

[nolagirl]

Thanks!

[Whitters20]

I like my Calphalon Essentials set. (the less expensive sets from Target). Ours are the nonstick kind (not stainless steel) and I just love them. They are super easy to clean and almost like new 3 years after we've used them. We got a set of 10 but I'm planning to upgrade and add a few pieces since I've started cooking more.

[tlew12778]

Don't forget to look on overstock and smartbargains for close-out sets. I think I saw a SS Calphalon Essential on one of them for less than $300.

[Linnybubbles]

We have the Cuisinart pots (10 piece set, plus pasta cooker and stock pot) and LOVE them. They look like the more expensive sets, but are a little over $150, are usually on sale at Macys. Good luck!

[sublime311]

I also have a set from CooksEssential!! I LOVE LOVE LOVE 'em! My mom has a Calphalon Commercial Hard-Anodized Cookware set and when she used our set to make dinner one night, she said she loved it and wished she had bought my set instead of her's! You really can use metal utensils with this set!

http://images.snapfish.com/3448%3A42323232%7Ffp63%3Dot%3E2334%3D48%3A%3D425%3 DXROQDF%3E2323%3A85968%3A59ot1lsi

Item Number K0987
Technique Hard Anodized 13pc Cookware Set by CooksEssentials

Retail Value $289.00
QVC Price $199.75
Introductory Price $182.52
Shipping and Handling $14.97
Save! Buy two or more and save on S & H. Click here for details.

Chosen by professionals--but made for you! With a host of versatile options, this Technique(TM) by Cook's Essentials(R) 13-piece set is no-compromise cookware and the must-have ingredient for all food preparation.

Hard anodized aluminum--twice as hard as stainless steel--conducts heat evenly throughout the entire surface for delectable results, yet still cools quickly. Each interior utilizes ScratchGuard, DuPont's most durable and metal utensil-safe nonstick coating. An advanced anti-warp base helps keep the pots and pans flat and secure, while riveted cast 18/10 stainless steel handles resist heat for safer stovetop cooking. Topped off with 18/10 stainless steel lids, this quality set provides you the tools you need for culinary success. Oven safe to 500F.

NSF certified. Lifetime LMW.

Gray.

Made in Thailand.
8-qt covered stock pot with locking drain lid
11" covered square casserole with lid
1-qt covered sauciette with lid
2.5 qt covered saucepan with lid
12" 2.5 qt covered saute with helper handle and lid
2.5 qt steamer insert
8" skillet with pour spout
10" skillet with pour spout

[Kingdono]

I have Caphalon non stick pro 2 series and I do not recommend them. (I 'm not sure they make them anymore) We have bought 2 sets and we cook in them everyday. the non stick has completely come off the pans. (We completely follow the rules) No metal utensils only the recommended sponge/soap. We are very dissapointed in the quaility. I should send them back to see if they would cover them but I haven't.

[msnicolea]

We use a combo of calphalon hard anodized and le creuset. I recommend buying individual stock pieces rather than a set--than you can get exactly what you want/need.

FYI: Amazon has a great selection and really good prices on calphalon and LC.

[gayle]

I am another one in the All-Clad camp. Although I also have Calphalon.

If you can afford them, I would go with the All -Clad, hands down.

[BethElena]

I have a set of Farberware Classic cookware. It's not that expensive, but my mom still has hers after 35 years of marraige and I'm going on 10 years of using mine. It doesn't have a non-stick surface, which is the reason I like it.

It's easy to clean, it doens't scratch, and it can go in the dishwasher without a problem.

I seriously thought I had written this myself. :) My mom was married for 25 years with the same Farberwear Classic set, so I bought my own...I've had them 6 months, and i LOVE them. Not very expensive, but I know they'll stand the test of time!

[Jenyfer9]

Anyone have the Cuisinart Chef's Classic Stainless? We NEED a new set of pots. We have the Caphalon non-stick and I hate it.

Whatever we get needs to be dishwasher safe and I'd like to be able to use metal utensils with it (with our current set you can only use plastic!).

[Candy]

Can you use Cooks Essential Cookware on glass top's? I'm in need of new pots & pans. My Simply Caphalon set is nearing it's end in just 3 years. I think DH used metal while stirring in them. :rolleyes:

[bookworm]

[QUOTE=Jenyfer9]Anyone have the Cuisinart Chef's Classic Stainless? QUOTE]

I have two of these--one sauce pan and one saute pan. I've only had them about 2 years, but so far I'm satisfied.

I often find them at Marshalls/TJ Maxx/Homegoods--it's a good way to try one out to see if you like it.

[udsweetpea]

I'm in the process of revamping my cookware, bakeware, and utensils. I first want to start with the cookware. I'm thinking Calphalon would be the best choice, but would you all recommend something else? I've heard good things about Rachel Ray and actually like the orange color her items come in.

So any recommendations, thoughts, opinions? Thanks!

Kohl's is having a great deal on all of this cookware, just in case you all were wanting some as well!

[tlew12778]

It depends what material you want.

SS? Copper? Anodized aluminum?

Do you want non-stick?

I have five-ply SS. I love it. I also have copper. I also have anodized aluminum but I will be buying all five-ply in the future. Not bc the AA is bad, but bc I LOVE the five-ply.

[udsweetpea]

Can you believe I don't know the difference between all of the materials? I'm guessing I should do some research ;)

[tlew12778]

The Calphalon and All Clad websites have tutorials.

But honestly it will depend a lot on your cooking style. You should really try them out and see which you like best. I have a whole set of AA which I thought was fabulous until I started using 5-ply on the advice of my sister who is a professional chef. But we have similar cooking styles so she knew I'd like it.

I sort of like having a mix in my kitchen. I can swap out pots based on my specific needs.

I refuse to use teflon bc of the whole toxicity issue. It's controversial so I just avoid it altogether.

You'll also need to decide what types of pots (size, shape, style, etc.).

[PookiePrincess]

We have Calphalon Stainless Steel cookware and I love it! It took some convincing from my DH because I thought the pans were too heavy (they're not). I love the stainless steel because it's dishwasher safe. I think most of Calphalon's other surfaces are hand wash only and I knew that would be a PITA. I don't have to worry about harming the surface at all.

The only downside to me is that the handles on the lids get warm. They are glass lids with SS handles on top. I just keep a potholder handy to take the lid off. Now that I'm used to our cookware, it's second nature.

[Surftraitor]

I heart All-Clad. I have their SS collection.

[rubyslippers]

I have the Calphalon in the non-stick and a few peices of the stainless. I love them both. The 8 qt. stock pot is great.

[SingleWhiteFemale]

I just purchased the Calphalon Tri-Ply Stainless set Wednesday... and I'm in love! I looked at Calphalon and All-Clad, but didn't see a justification for the much high price of All-Clad especially when I cannot put it in the dishwasher.

My question is this--what dishwasher detergent is best? I think what I have now is a little too abrasive as it looks like it has reacted the with pan to cause a temporary funky discoloring (I handwashed it, and it went right back to the same good as new look) on the inside where the food was. I took a picture, I'll post tonite. I know that Maryland has a bill that was passed to save the Chesapeake Bay, that is changing what types of detergent are allowed to be sold--I believe that the detergents are to be phorphorous free. I'm looking for something gentle, as these pans actually wipe clean with no elbow grease (I think I had some stuff burned up the sides of the pan, and it wasn't an issue).

My rant for the day is against the Cook's Essentials from QVC. I have a set that is Teflon coated, and 5 years old. For the first 3 years, they were lightly used (no more than twice a week), and for the last 3 years, 3 of the pans are used around 4 times a week. Every pan that was used even on a semi-frequent basis has the Teflon chipping off the bottom of it. In fact, the 8 inch omelet pan has had Teflon peeling off at the handle's rivets for the last couple years. My 10 inch omelet pan is RUSTING!! These things have a lifetime warranty, but they didn't even make it 5 years?! What a joke. And I'm a very happy QVC shopper and have been for a long time. I had to package all of these pans up and send them back. 16 peices, just shy of 40 pounds. I'm asking for a refund and escalating the claim to corporate headquarters, because I'm not going through this every couple years. Teflon is safe up to around 460 degrees, but after 5 minutes on medium-high brings the pan up to over 700 degrees and releasing toxic fumes. Specatular, when the Teflon is chipping into my food. It is believed to be carcinogenic. I guess everything causes cancer in lab rats, but dealing with this. I'll post my experience as to have QVC handles this, hopefully amicably.

[mgrace]

SingleWhiteFemale, I like Ecover (http://www.ecover.com/us/en/Products/Dishes/Lemon+and+Aloe+Vera+Dishwashing+Liquid.htm) dishwashing liquid.

As for pots, pans, etc....All-Clad is awesome, but pricey. I have a Cuisinart stainless steel pan that is really nice. For cookie sheets, etc. I really like Chicago Metallic. For baking, I like Emile Henry or just basic Pyrex.

[greenbunny]

Bumping this for bakeware suggestions...what do you like for cake pans, loaf pans, springform pans, pie plates, and so on?

[tlew12778]

Honestly I buy cheap bakeware. I did consider copper bakeware but my bakeware tends to get trashed bc I store it in the oven. It also gets lent out and never comes back :/. A lot of baked goods are a lot more flexible in terms of temp than complicated foods, so I buy whatever and adjust oven temp and baking times.

Definitely go with both types of pie pans though -- glass and metal. It makes a big difference in the crust.

[Janey]

I have Calphalon bakeware and I really like it. I have the five-piece starter set, a second jelly-roll pan (I use these instead of cookie sheets), and a 12-cup muffin tin. I have a couple of fun pieces from Nordicware and I like those a lot too.

The one thing I can't figure out though - when you bake brownies/bar cookies and cut them right out of the non-stick pan, what do you use to cut them out with that doesn't scratch the crap out of the pan??

America's Test Kitchen likes a glass pyrex dish for pies... and I don't own a spring-form pan, though I'd like one.

[FoxyBlue]

Stoneware is kickass for loaf pans. I broke mine (note: don't leave it sitting on your oven's vent burner!), and now I need to go find another.

I also love glass or stoneware (for holidays) for pie pans.

For cookies, I like the heavy pans (there are some with air chambers or something like that), but the REAL secret is parchment.

Muffins are typically any cheap pan.

[FoxyBlue]

And my cookware, thank you wedding gifts, is All-Clad. Awesome stuff since I do a lot of de-glazing when I cook.

[Janey]

I was looking at the equipment corner @ americastestkitchen.com today, and I looked up looked up Springform pans. They prefer the Frieling Glass-Bottom (http://www.amazon.com/Frieling-Handle-Glass-Bottom-Springform/dp/B0001VQITU/ref=sr_1_6/103-4312448-7849428?ie=UTF8&s=kitchen&qid=1190080136&sr=1-6) springform. They had previously recommended the Kaiser Bakeware Noblesse, but said that after heavy usage, the non-stick started coming off.

[lilo]

I love my Pampered Chef set as well. They are definitely worth the $$$!!

The stoneware is great for cookies and pretty much anything also!

Which Pampered Chef set do you have and love? I'm going to my first Pampered Chef party this weekend and would like to purchase something that I'll actually use.

TIA!

[malala]

Bumping because I have a question.

I'm baking a carrot cake for my daughter's birthday party. The recipe calls for 2 9in round baking pans. I'm going to make twice the amount in the recipe, what size pans should I use?
I don't care if it's round, square or a rectangle since I have to buy the pans anyway.

Sorry if this is a dumb question for you expert bakers, but for the life of me I can't figure it out. TIA!

[thyme]

It's a question of volume. If a 9" round pan's volume is either 6 or 8 cups depending on whether it's 1.5 or 2" deep, and the original recipe called for you to use 2, then you're going to need cake pans that work out to either 4x6or 4x8 of volume (24 or 32 cups). This is of course somewhat flexible -- you'll just end up with thicker or thinner layers.

Some common possibilities in larger pans:

13x9x2 rectangular pan = 15 cups
10x2 round = 11 cups
10x10x2 square = 12 cups

[Kingdono]

after trashing two calphalon non sticks set swe purchased All clad SS set. So far we love. For Bakeware we have a combination of wilton and calphalon and I bake a lot.

[SunnyAB]

Reviving this old thread. I have a question for All-Clad owners, (but anyone can chime in.) :) I have pretty much decided to go with All-Clad cookware - my question though - for those of you who have used both the copper core and the ss - are the copper core worth the extra money, or do you find the ss with aluminium core perform just as well? Also, I have seen All-Clad Ltd (which seem cheaper) are they another 'line' of All-Clad. I have been scouring reviews and I didn't really find the answer. :confused: I know its always personal preference, and may depend on the application or use - but if you use it a notch or two above general use (do lots of entertaining, or specialty dishes?) - which do you prefer? Thanks!

[Jennifer]

I have a copper core All Clad pan and can't tell any appreciable difference from the "regular" ss pans. I have decided to go all SS though - as they can go in the dishwasher - this was a fantastic selling point for me. I've been putting mine in (not the non-stick omlette pan though) for two years and they look perfect. I used to use a lot of different kinds of pans - and now virtually all of mine are All Clad, I'm very happy with them! I do cook a lot and use a "professional" range - so I wanted really good pans.

All Clad LTD is another line of All Clad - they remind me of Caphalon anodized aluminum.

[dana b]

i went with the copper core because i liked the heavier feel of them. i'm not sure if they cook differently, i'm sure they do, but i haven't really paid attention to it and i only have one regular stainless pan to compare it to. i do put the copper core in the dishwasher though - i've been doing it for a couple years and they're fine.

[SunnyAB]

Great info ladies - thank you! You mentioned two important things I forgot to ask about specifically - which is dishwasher f'riendliness' and the weight of the pans. Although since you also put yours in the dw too dana b - that point cancels out :) but the wieght may be an important factor for me. On my bad days my wrists are a concern, so even though both lines are probably heavy - I'm kind of leaning towards ss at the moment. I will have to try lifting both and see if I notice a big difference in weight. ;)

Thanks again!