Yep! I also heard the stainless was the best..Just need to know what brand is best.
I also need need something that's kid and hubby proof! They scratched up my teflon.

http://answers.yahoo.com/question/;_ylt=AsPylMjTa8bQ2MytWtfjoU0ezKIX?qid=1006030912011

Durian: Before I choose, would you go to this site and tell me if this is a good deal?

http://www.prokitchen.com/product_info.php?cPath=5&products_id=1130

What matters is construction and design, not brand. Anodized aluminium works but has drawbacks. [Brands for this end in -alon, Calph, An, Circulon] Aluminum distributes heat very well, is cheap and lightweight. Sides of this pan also aluminum, meaning excess heat can escape up the sides. Anytime good heat conductor goes up sides of pan, it makes the cookware MUCH MORE FORGIVING, which means you can multitask with kids and a phone call and still not burn your food, probably.

Only problem is aluminum reacts with food. Microthin anodized layer on Calph/Anolon prevents this. Only problems are that dark pan makes it hard to judge color of food, hence doneness, and over time you will eventually wear through the thin layer of anodized aluminum.

Heat distribution matters most for saucepans, next for skillets and saute pans, least for pots that you only boil water, pasta, or soup in. And not at all for things like colanders, that you don't actually cook in.

I like All-Clad type construction better because it has aluminum GOING UP THE SIDES OF THE PAN, HENCE MORE FORGIVING but the whole thing is sandwiched between layers of stainless steel. Easier to see food color and doneness, no possibility of scratching through to aluminum in 20 years.

Don't buy overpriced All-Clad brand though. Similar construction available from Kitchen Aid 5 ply and Cuisinart Multi-Clad (I think) for less money. It's important that the word "clad" be used to describe the cookware—means inner aluminum layer goes up the sides. It may be called Tri-ply or 5-ply. There should be a cross-section picture somewhere of how the aluminum goes up the side of the pan.

Beware of pans that only have an aluminum or copper disk in the bottom of the pan. Far less forgiving and more likely to burn your food when you are multitasking. You should not be able to see the line of a disk on the pan. This kind of pan will burn food right in the joint of the floor and wall of the pan, where the disk stops.

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I've been using regular diswashing soap and it seems to work okay but I just am still cautious about using a brillo pad on the materials.

I've used S.O.S. pads rubbing very lightly and rinsing really well and have never encountered a scratched pot problem.

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In other words, your "fantasy pans"

Julia Child had the same question. Gold was the answer. She had a goldsmith make a saute pan for a 1 time demo on her show. She made an egg omelet. It was incredible to watch. The cost was $10,000. The goldsmith nor Julia were worried. They just melted it down. In this or a fantasy world, go with All Clad. You can go with all copper or aluminum blends. Your choice. I recived a set 20 years ago for my birthday. I almost did not want to use them, they were too good. I still use them every day and I have added to them.

BTW: I got inspired to pursue a culinary degree and am now a manager of a 4 star 4 diamond restaurant.

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Any cleaning suggestions? Would appreciate tips for both hand washing and dishwasher.

I wet the pan, sprinkle with Comet, let set for a minute or two, Then I use a scouring sponge. Rinse, and put into hot sudsy water. Wash as usual and rinse again.
The trick is don't let grease build up on the pans. Do it regularly!

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The pans had been poorly cleaned and then used again, baking the remaining food on the surface and ruining the non-stick nature of the pan. The surface looks fine, but I need to see if I can clean it in some way that removes the residue so it can be non-stick again. Any suggestions?

Wipe it down with some vegetable oil. You should always "season" your pan after each wash…Good Luck! =)

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Any good cook worth his or her salt, knows that cast iron cookware is superior to most other cookware in so many ways.

If you’re using other types of cookware in your kitchen, try just one good cast iron skillet. This will demonstrate to you the many benefits of using cast iron in your kitchen!

3 Reasons to Love Cast Iron Cookware

If you’ve thought about trying cast iron, or if you have some cast iron cookware that you are not currently using, consider the following.

1. Cast iron distributes heat evenly. When you cook with cast iron you eliminate most of the “hot” and “cold” spots you’ll find on thin aluminum or stainless steel pots.
2. Cast iron stays hot. You’ll appreciate the way your cast iron retains its heat long after it’s removed from the heat source. Great for serving from as your food stays hot longer!
3. Cast iron will outlive other cookware. Quality cast iron cookware will last longer than you! There’s a good chance your grandchildren will pass it on to their kids. Cast iron, well cared for, will last for generations.

Taking care of your cast iron cookware

Whether your cast iron cookware is brand new or very old, following a few simple tips will ensure your cookware serves you well now and well into the future.

Season it!

Well seasoned cast iron is the best “no-stick” cookware you could ever wish for! And it’s really easy. If you have new cast iron that is not preseasoned (much of it now comes seasonsed) or you have old cast iron that needs a “face-lift”, here are the steps to create a long-lasting, non-stick cooking surface:

1. Begin with ” clean” cookware. In this case, clean means free of any coasting that may have been applied by the manufacturer. If you’re lucky enough to have some old cast iron, ensure it is free of rust. A palm sander with a medium grit disk works well to clean the surface.
2. Use lard to season your cast iron. Using enough to generously cover the surface, place the pan in the oven at 275°F to 300°F and bake for two to three hours. Then pour off the excess lard. After the pan cools, wipe it clean with a paper towel. Repeat the process a couple of times for best results. It’s best initially to use the pan for some oil or fat dishes after seasoning.
3. After each use, clean your pan by either wiping it with a paper towel, or, if some food has stuck to the pan, soak it for a few minutes, then wipe the pan. Never use detergent or scouring pads as this will damage the seasoned surface.

If you don’t anticipate using your cast iron for a long period of time, it’s a good idea to wipe it with a thin coat of a stable oil such as olive oil to help keep moisture, and therefore rust, at bay.

One word of caution: the handles on your cast iron cookware will get extremely hot. Keep some good oven mitts handy and be sure to use them!

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