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I enjoy cooking and will be replacing my old set of cookware. What are some recommendations to brands?

I would suggest going to a restaurant supply store and buying aluminum cookware. It is inexpensive and will last a long time. Just look up "Wholesale Grocery" in your local yellow pages. These stores are open to the general public and you do not have to be a member to shop there. I have several pots and pans I have purchased from one of these places. I don't think I've spent more than $35 for any one piece. "Vollrath" is one brand name. There are several others.

Please give me the name brand and where it can be purchased.

Only & only if you don't cook on anything higher the Med heat, ur pan will last forever, I've had one for over 8 years & it's just like new, but I have other that has not done so well , because of high cooking temperture, just read the direction.

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I love to cook. I've been wanting to get new pots & pans but can't make up my mind about. copper, stainless steel aluminum non-stick-Analon,Caphalon, etc. Please give me your thoughts. Tia. ~barb

Well, I personally think it varies from person to person, depending on their individual needs. With that said, I recommend the following:

Beginner cooks- I would suggest that beginners get a good non-stick set. This will help them out as they get the hang of various dishes, and build up skill, speed, and accuracy. Otherwise, it might make for a difficult clean-up and ruined pans if he/she happens to make a mistake.

Average cooks- If you have some experience under your belt, then I would go for stainless steel. These are sturdy and they don't have the non-stick surface that will eventually wear and possibly chip off (I had this happen- it chipped off and got in my pasta… the most horrible tasting thing ever!). If you're used to whipping up various things in the kitchen, then you shouldn't have any problems with things sticking or burning. Just remember to grease them up when you need to!

Experienced cooks- Alright, if you're really good, you'll probably have a variety of both. But if you do have experience, you should try out some cast iron cookware. Traditionally used in southern cooking, these babies are durable (if you take care of them correctly), can be baked in, and just generally give good results. They are, however, tricky to care for. They must be cleaned correctly and quickly dried, as they will rust otherwise. Yuck!

And I'm sure you know, but if, per chance, you don't, here's another tip- no matter what cookware you choose, remember to stick with soft stirring materials, such as wooden spoons, so that you won't scratch up your pans. Also remember, when boiling water, salt it *after* it comes to a boil, because if you salt it before, there are two downsides: one, it will take longer to boil and secondly, the salt granules can sit on the bottom and move around, possibly causing damage to the surface of your pan.

The best advice is to try a couple different kinds, and over a period of time, you'll find what works best for you.

Happy cooking!

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Many people prefer to purchase items for the kitchen more than any other room of the house, probably because of the amount of time that they are there.  Some of these people choose to spend more of their money on special utensils or machines.

Maybe these tools can make cooking slightly more extravagant and easier.  However, one of the more important things for someone to have in the kitchen would be good quality pots and pans.  Some people might find it difficult to choose between different cookware sets because so many different features and options are available.

How Many Pieces?

One of the main differences between different cookware sets is which pieces are included within the set.  Often cookware sets offer just the basic essentials, which usually include two or three standard size pots and a pan.  Others sometimes offer more pieces such as double boilers, woks, steamers and more.  People should think about which foods they cook most in order to determine which pieces they might look for when deciding between different cookware sets.

Size Is A Factor

Size is also a factor when choosing between cookware sets.  Pots and pans come in a number of different sizes, and it is important that individuals choose cookware sets that contain the sizes they need.  Large pots and pans are often needed for large families consisting of several children, while single or elderly couples only need pans that fix one or two servings of different foods.

Cookware Material

The material the cookware sets are made of also differs from set to set.  Aluminum, copper, nonstick, cast iron and stainless steel are different types of material that can be used to make cookware sets.  Thus, it is important for a person to know differences between these materials before they shop for cookware sets.  Each kind offers different drawbacks as well as different benefits.

Thickness

Finally it is important for individuals choosing between different cookware sets to consider what level of thickness they want.  Sets of cookware that are thicker tend to be more durable and last longer.  Due to their durability, many individuals also find thicker pots and pans easier to clean.

Cookware sets could be the most important tools in the kitchen, and that is why there are so many different kinds available on the market these days for people to choose.

Each offers consumers different sizes, pieces, materials and thickness in addition to other features such as colors and additional utensils.  This is why it is important for individuals to know in advance what they want to ensure their hard-earned money is well spent.

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Cookware varies and the "best" is really a personal decision. I own a variety of pieces from differnt manufacturers. I find that I like some better than others for fying, soups, etc. I genrally choose the pan based upon what I am cooking.

Many chefs on food network use All-Clad. For a starter set you can spend around $600. I have used it and it is fine but not the best in my opinion. The handles get hot and it is tough to clean. For best results it really has to be babied and I don't take the time necessary to do that. Last year Consumer Reports choose Scan-Pan as "the best" but it wasn't their recommended choice because it is too costly starting at $80 a piece. I have a couple of pieces and I like it over some others I have because it CAN go into the dishwasher and you CAN use metal utensils on it (almost no others recommend that you do this). I have one piece of Mauviel, from France. It is a good pot, very similar to All-Clad but slightly more expensive with cool handles. I have a great skillet from Sitram, also from France. It cost nearly $200 for the one skillet yet is very easy to clean, handles remain cool and cooks evenly. I have one pan from Falk of Belguim. It is copper-coated bottom with a cast-iron handle. For a 2 quart pot it costs around $200. It is a wonderful pot, cooks evenly and cleans up nicely. It is very heavy and many people don't like this feature. If you have lots of money to spend, I would recommend this brand. You will literally be able to pass them on to your grandchildren.

I have 35 years cooking experience and love to cook so paying extra for really good quality equipment is important to me. For most people, the huge costs of good equipment just isn't worth it.

Here is some information I got off the web that might be helpful.
With all of the choices in cookware currently available, it can be confusing choosing what will best suit your needs. To help you with that decision, I've put together a "dictionary" explaining the various types of cookware available. I hope you will find this to be a valuable resource.

ALUMINIUM – A lightweight metal with five times the heat conductivity of steel. It is one of the most commonly used metals in the manufacture of cookware. In its natural state, aluminium is dull silver in color but is often coated with heat resistant paint or enamel, or anodised to protect the natural surface. Uncoated aluminium quickly loses its finish and can be discolored by cooking certain foods.

CARBON STEEL – A plain, uncoated steel used in the manufacture of some frying pans and woks. Carbon steel cookware should always be seasoned before its first use and should be wiped with oil before storing to prevent rusting.

CAST ALUMINIUM – Made by pouring molten aluminium into a mould and allowing it to harden. Its thermal conductivity is less than pressed aluminium due to gases that become trapped within its molecular structure. It is lighter than cast iron.

CAST IRON – Made by pouring molten iron into a mould and allowing it to harden. Although it has a lower thermal heat conductivity than steel, because of its thickness it allows for a more even heat distribution across the base and is better at retaining heat. Cast iron is relatively brittle and can shatter if dropped on a hard surface. If it is not coated with an enamel or non stick coating it will need to be seasoned before it is used for the first time. Also, it should be dried thoroughly after washing (although it is best not to wash it with soap and water but rather to wipe clean with a dry towel) and stored in a dry place to prevent rusting.

COPPER – An extremely good heat conductor, it has ten times the thermal conductivity of steel. However, it can contaminate the flavor of the foods cooked in it, so it should always have an interior coating made from another metal.

ENAMEL – The enamel coating is a thin layer of colored glass which is fused onto steel at a high temperature to create a hard, abrasive resistant coating similar to that of porcelain tableware. It is vulnerable to chipping, however, the rim is usually protected by plating or a stainless steel lip.

GAUGE – The thickness of the metal used to make a pan. This may be expressed in either millimeters or "swg" (standard wire gauge), in which case the higher the number, the thinner the metal. Alternatively, pans may be described as heavy, medium or light gauge…the heavier the better.

HARD ANODISING – A process which converts the natural oxide coating in aluminium into a different oxide which, being chemically similar to sapphire, is dark slate in color. It is extremely hard and very resistant to abrasion by cooking implements and scourers. However, it has a low resistance to alkalis used in dishwasher detergents and therefore should always be washed by hand only.

MELAMINE – A heat resistant hard plastic which remains rigid at high temperatures. Available in a variety of colors, it is often used for pan handles and knobs. It has a lower strength and temperature resistance than phenolic.

NON STICK COATINGS – A plastic coating applied to cookware and bakeware to prevent food from sticking. Most non stick is based on a slippery substance called polytetrafluoroethylene, or PTFE, but can be silicon based. Coatings range from a single coat to 3-4 coat systems…the more coatings, the stronger and longer lasting – and more expensive. All non stick can be damaged by sharp edged kitchen implements (it is best to use nylon or melamine tools instead of stainless steel) and should be treated with better care than uncoated cookware. The main cause of damage to non stick is overheating. Non stick pans should never be used on a heat setting higher than medium.

OVEN SAFE – Some cookware (usually all metal) can be used both on the stovetop and in the oven. The manufacturer should state the maximum temperature to which the cookware can be exposed. Pans with wooden and plastic handles may or may not be safe for oven use, or only up to a certain temperature.

PHENOLIC – A hard, heat resistant plastic which remains rigid at high temperatures. Commonly used for pan handles and knobs. They are most often black but can be color coated.

SANDWICH BASE – A highly conductive base metal disc attached to a low conductive pan with a second plate of low conductive steel attached. This protects the highly conductive base from damage. Usually used on stainless steel pans with a disc of aluminium or copper.

SEASONING – Some cookware, most commonly uncoated cast iron and carbon steel, need to be seasoned before they are used for the first time. To do this, coat the interior of the pan with oil and heat slowly. Then, wipe clean with a dry paper towel. Do not wash the pan with detergent as this destroys the seasoning. Over time, a well seasoned pan will create its own non stick surface.

STAINLESS STEEL – Made by combining steel with chromium (for corrosion resistance) and nickel (for strength). The highest grade is 18/10 (18% chromium and 10% nickel). The 18% chromium is a constant, while the percentage of nickel can range from 8% to 10%. Stainless steel is a hard metal which resists scratches and dents. However, it is a poor conductor of heat and therefore needs a sandwich base of either aluminium or copper to prevent food from burning.

STEEL – A mixture of iron and carbon. Strong, hard wearing and durable but a poor conductor of heat. It will rust is not properly seasoned or coated. If it is not coated, it is often refered to as carbon steel.

TEMPERED GLASS – Used for cookware lids and some ovenware. It is stronger than ordinary glass but still can be damaged by dropping it, or by thermal shock (sudden change in temperature).

WOOD – Wooden handles and knobs can become water damaged if left to soak in water or washed in the dishwasher, and are unsuitable for oven use. Also, wooden handles can be scorched if used near too high a gas flame.

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