Hellobee Boards

My favorite pots and pans (and I have several different brands) are the tri-ply stainless steel ones from Sur La Table. They're very similar to All-Clad but less expensive and I think the handle is a lot more comfortable. I never understood why All-Clad is so popular because the handle digs into my hand when I lift the pan and it hurts! Anyway, I'd recommend not getting a set, just get a couple open-stock pans in the sizes you use most. That way, you can mix and match if you want a cast-iron skillet, a nonstick skillet, a couple stainless pots, etc. (Although the 9-piece set seems to be on sale for a really great price right now, so maybe I take that back? http://m.surlatable.com/product/PRO-1037019/Sur+La+Table+Tri-Ply+Stainless+Steel+9+Piece+Set)

@MenagerieMama: truth be told I do have one non stick pan for things like eggs, it's Mauviel. I don't have a lot if sticking and burning issues with stainless...but maybe it depends on what you are cooking? The only meat I cook is chicken, and I'm pretty liberal with olive oil to keep things from sticking.

We have a set of Calphalon stainless steel pots and pans. We love them! We also have a few non-stick fry pans too for eggs, etc.

I love our ceramic coated pans (ours are Henckels). They are non-stick and super easy to clean. We use them almost every day. We have some All-Clads too but we don't use them as much because they are harder to work with (both for cooking and cleaning).

@MenagerieMama: Yes, they are supposedly safer than teflon pans (non-toxic and chemical free). They won't last forever like a stainless steel pan but I think they are supposed to be more durable than teflon. We've had ours for 3 or 4 years now and they are fine.

If longevity is what you want, then uncoated cast iron is what you need. I've just finally thrown out all of our old, well used Calphlon wedding stuff. Cast iron just cannot be beat for durability and general awesomeness. We have four pieces right now - a big skillet and a little one, a dutch oven, and a wok. I'll probably add another skillet and maybe a griddle, someday, but honestly, that's all I need. And I cook a TON.

Also, never any concern about toxic coatings, or scraping the coatings, or anything. People get all intimidated because you can't use soap to clean them, but I honestly find it easier. Just scrape them out, soak them first if need be, and then set them out to dry. And they seriously do last forever. Our small skillet was an old hand me down that's about 60 years old. I don't expect to ever replace this stuff.

@blackbird: Yes, you can use oil or butter on the ceramic ones (well, we do at least!).

I feel like this is the story of my life! When I got married I was giften some Jamie Oliver Tefal set, which had a non-stick coating that gradualy wore away, dinted, scratched etc. Then I went out and bought a bunch of Esteele pans - some stainless steel and some with non-stick. Those were the worrrrrst, the coating barely lasted 2 years, with black spots, worn spots ughhh.

I went shopping this weekend, as there was 50% off pots and pans. Bought myself 3 new pans by Woll, hoping so much that they last longer than 2 years!

I had a full set of Revereware when we got married. It's what I grew up with my mom using.

We needed a bigger sautee pan so we got an Emerilware stainless piece. It's amazing. I don't use a ton of oil, but we don't have issues with sticking.

We have one small teflon pan, but we only use it when making a single egg or something else for just one person.

I have a mix of various surfaces for different purposes. Cast iron, stainless steel and non-stick teflon.

Teflon breaks down over time and I am ok with replacing them every few years. The Kirkland Signature set I bought 6 years ago is starting to get worn. I have thrown away 1 pan and I'll probably need to chuck another 1 soon.

We have the Emerilware stainless steel set, and it is great. It is actually made by All-Clad, but is much cheaper than their regular pots and pans. We can't afford to buy the regular All-Clad stuff.

We also have a few of the Emerilware non-stick skillets, and they are also great.

@maddyz: @sarac: what kind of stove top do you have? Any issues with the finish? I have steered clear of cast iron because I'm worried my smooth top stove will scratch.

@MenagerieMama: I consider myself an experienced and confident home cook, and I still recommend having a Teflon non-stick pan around the house for cooking fish and eggs. Cast iron is great, but taking correct care of it isn't really worth the time for me. Yes, the Teflon can start to corrode after a lot of use, but that's just the nature of the beast. Get a new one once a year, and make it a cheap, good one so that you don't waste your money.

If you've ever seen the way America's Test Kitchen does their equipment tests, you'll trust that their recommendations are fool-proof. They recommend the T-Fal Professional Nonstick with the thermospot thing in the middle. It is an amazing pan, and it is relatively cheap. They are a show/magazine for serious home cooks, and even they recommend having at least one nonstick pan around. As long as you take decent care of it and throw it out once it starts to wear, then you are golden.