Best Cookware? Help Please..
Q: I'm tired of buying non-stick cookware only to have to replace it a year or two later because it is worn out out! I've decided to buy all new cookware and have narrowed my selections down to three possible choices: 1) "CUISINART" stainless steel with flat copper/stainless steel bottoms; 2) "FABERWARE" stainless steel with "Millennium" non-stick coating; or 3) "CALPHALON" non-stick cookware. Anyone have any opinions/expierence with these three choices. Or even a recommendation of something different. Any help would be greatly appreciated. I don't know about the Cuisinart or Faberware, but I have some non-stick omelet pans made by Calphalon. I've owned them for about a year, and they are holding up better than the cheaper cookware I've used in the past. You might consider buying a combination of good quality non-stick and uncoated cookware. I think that, regardless of the quality of the non-stick coating, it will eventually wear out. In my kitchen I have several sizes of non-stick omelet pans, but the saucepans, saute pans, stockpots, etc. are of the non-coated variety. Hope this helps.
A: 've read that Cuisinart works well with electric stoves, All-Clad with gas, so that's something to take into consideration. Of the 2 non-sticks, Farberware has gotten very good ratings, particulary for its saucepan. Apparently, you can make risotto in it without stirring. I have personal experience with the Calphalon, and I very much like them. So, perhaps you should compare price, warranties, and aesthetics. I personally don't like the way the Farberware looks. I have one non-stick pan that I use for eggs and the like. Non-stick surfaces cannot stand up to high heat. I got tired of replacing the stuff. I use Calphalon and Magnalite and have absolutely no sticking problems with any food. Evaluating BulkRate"Honk if I love you"
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