Show us your cookware!

[AnastasiaK]

Please show us your cookware! And explain why you chose nonstick, anondized or stainless please!

Thanks!

[AnastasiaK]

I am thinking of getting this.

http://www.bedbathandbeyond.com/assets/product_images/230/30671105331C.JPG


Calphalon One Infused Anodized Non-Stick

Anyone have it??? Comments??

[sdianems]

Calphalon One also comes in a "stick-resistant" finish, that will give you the versatility of a non-stick pan and ease of cleaning without the issues associated with non-stick finishes. Plus, you can sear and saute for a crispy coating on your foods if that is what you want.

(If you tend to cook at very high heat, non-stick finishes give off chemicals and tend to peel off over time.)

Just something to think about....

[Golightly]

I have the Calphalon ONE anodized (the NOT non-stick)

DH did all kinds of research on cookware when we were registering and this is what he came up with. Still releases pretty well, unless you just really really burn something (like it starts smoking in the pan, burnt)... Don't ask me how I know this. :rolleyes:

I also like them because you don't have to worry about hurting a teflon coating... so I can stir with metal forks and stuff and we don't have to be so careful about storage.

If you do choose non-stick cookware, I heard that a good trick is to keep a layer of plastic wrap on the inside of pots and pans between uses so the coating doesn't scratch.

Cheers,

[Janey]

There is a thread about Calphalon One cookware here (http://www.constantchatter.com/showthread.php?t=835) ... it's what we registered for as well. Since I'm not married (quite) yet, I can't tell you how they are, but I've heard very good things about them. :)

Like Golightly, I've heard to separate your pans with something for storage... the Calphalon lady told me that Bar Towels from Ikea work well.

[wander_woman]

We used Alton Brown's Gear for the Kitchen to figure out what to register for. My FH is a foodie and a bit of an amateur chef (and a huge Alton Brown fan) so he wanted to make sure we got all the "essentials". I found the book really helpful with registering. We didn't register for a whole cookware set, just bits and pieces of stuff we really wanted. We decided to go all out and get a few really good pieces & stick to what we currently have (which is decent non-stick stuff) for everything else. We registered for a Calphalon roasting pan and a few All-Clad stainless steel pots/pan. Haven't gotten any of them yet so I can't comment on how good they are. I highly recommend the book. Alton is particularly good about telling you where it's worth it to splurge and where the extra bucks don't make a difference.

[tlew12778]

I already have a Calphalon Commercial Hard Anodized set but they stopped making it so we will be registering partly for Calphalon One, a couple All-Clad pieces (like the grill bc I read bad reviews about the Calphalon Grill), and a few copper pieces (probably bakeware and a couple pots).

I refuse to use non-stick. Copper has the best heat conductivity but it's hard to maintain. Anodized Aluminum offered the heat conductivity plus the easy to clean factor (that steal does not offer) so I thought it was a good compromise. I am going with a few copper pieces for the heat conductvity factor. The only thing that stainless offers is the fact that it is non-reactive, but so is copper lined with SS.

[Bloomwood]

Chiming in...
We registered for these
http://a1412.g.akamai.net/7/1412/243/0080/image2.styleinamerica.com/wsecimgs/images/products/200538/0005/img83m.jpg
The All Clad 7 piece SS
along with some NS skillets and various other pieces

Here are my most-used pieces:
12 in NS skillet (for egg dishes, etc)
8 in NS skillet (for cooking just for me)
3 qt SS saute pan in picture above (for chicken cacciatore, etc.
12 in everyday pan by Calphalon (purchased long before I was married; interchangeable with the one above. Great for jambalya, fajitas, etc)
http://images.amazon.com/images/P/B00006FX83.01._PE78_SCMZZZZZZZ_.jpg
3-3/4 qt. NS Berndes soup pot (DH brought this one into the relationship. Good for soups and risottos)
http://images.amazon.com/images/P/B00008DGOB.01._SCMZZZZZZZ_.jpg

Foods don't usually stick to SS, so don't feel like you have to get NS for that reason. Also, foods cooked in a NS pan won't usually brown as well as in a SS/copper core/hard anodized pan. Non-NS will also typically last longer. You'll just have to register for some SS cooking tools as well as NS cooking tools so you don't scratch NS with SS tools. ;)

I thought I would register for copper until the WS woman told us the SS can go in the dishwasher. I typically try to handwash it, but I am sure when we have kiddos, we'll be all about ease of cleaning (the point she made to us too). Barkeeper's Friend does a great job of making is shine again.