New Cookware

Q: www.cookinghell.com needs all your funny culinary stories, jokes, recipes, hints, tips, views and news.

A: It is time for us to get new cookware, so I need some recommendations. We had only cheap pots and pans before, many of them hand-me-downs, but now I'm in the market for something of better quality. I have some very specific preferences, however, and after looking up some brands at the Amazon.com site (as I happen to have a gift certificate) I start doubting that what I am looking for exists at all. I have a pretty good idea what pieces I need. I am mainly shopping for pans - I want to get a large chef pan or stir-fry pan (or wok) to start with, a frying pan (for pancakes and such) and then a couple of sauce pans. I am also looking for a medium-size pot. I have cooked in many kinds of cookware, so my preferences are based on experience. So here're my preferences. It has to be relatively light due to my bad wrist . Therefore, cast iron is out . Also, it has to be durable and low-maintainance. Non-stick surfaces are out, I think. So far we managed to damage every non-stick piece we had by overheating. Yes, we know that you are not supposed to overheat them. We don't have a problem with scratching, although I would like to use metal utensils in the frying pan. If there are non-stick finishes out there that are heat-resistant, I would like to know about them, because the surface has to be relatively non-stick as we don't use a lot of oil in cooking. Stainless steel, for example, I do not like at all for pans, although I have a stainless stock pot that I like. Also, we have to be able to put it in dishwasher. Copper and enamelware are out due to their high-maintainance nature. Given all these preferences I thought I would get hard-anodized Calphalon (get one pan to start with and see how I like it). I have cooked in it before and liked the feel. It is thick-walled yet light enought for me to handle easily. However, the descriptions on the Amazon site mentions that you shouldn't put them in dishwasher. Really? What happens to them if you do? I am not looking for something that will last me for the rest of my life, but, say, 10-15 years without damage will be good. Does everyone washes their Calphalon pans by hand? I would really appreciate your input. I am sure this question has been discussed many times before, but it would take me too long to go back to the archives. Plus, maybe there's something new on the market. References to the sources of cookware (dicscounted is good) will be also greatly appreciated (I'm in Atlanta).

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