Cookware - What's Best?
Q: I've decided to re-tool my kitchen and would like to replace my old MagnaLite cookware. I just can't decide on a brand. Can you help? I'm considering the following: Farberware Millenium and Circulon Commercial. I'd like a non-stick, if possible. My Magnalite looks like junk even though it's only 10 years old. I'm looking for durable, even-heating cookware that can stand up to a dishwasher.
A: I replaced all of our cookware a few years ago. Before I did, I read 2 articles on buying cookware, one in (I believe) Food & Wine and one in the Washingtonian magazine. Both said essentially the same thing: buying a "set" of cookware is going at it the wrong way. What each piece of cookware is composed of should depend on its use. For example, most chefs use cast-iron skillets. I'm not a big fan of cast-iron, although I've recently decided to buy one. Also, use enameled cast iron for soup pots or dutch ovens (like Le Cruset cookware, for example). All Clad I believe came out on top for stainless steel, which is useful for saucepans and saute pans. For some reason, everyone is in love with Calphalon nowadays, altho I don't really know why. I worked at Williams Sonoma last Christmas and couldn't give away All Clad because people perceive it as too expensive or too "professional". On the other hand, we ran out of Calphalon way before Christmas. Whatever, I'd highly advise you to consider buying good quality cookware but also consider buying in pieces. I think you'll be happy in the long run.
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