I currently have a cheap set of cookware and I am looking to get a new set. I am not looking to spend a ton of money. I have found a few sets I like in both stainless steel and non stick. I don't know which is better though?

Some places I have read recommend to have a stainless set and just keep a couple non stick pans around for delicate things like eggs and fish.

Your thoughts?

 

I use my calphalon set for most everything. However, I have 3 cheapo non sticks that work great for eggs, etc.

I would say you have it right with the nicer set and a cheap daily use set of non stick (mine are from Sam's club)

 

How old is your set that you are replacing?

My point is, if you're going to buy another cheap set, then you'll probably be replacing that in a few years too.

My advice is to replace your set piece by piece with quality hardware as you can afford it. An All Clad or Cuisinart skillet will last you your entire life and you'll never be in a position to have to replace it. Yes it's expensive, but in the long run, particularly if you cook a lot, it is well worth it.

The above goes quadruple for non-stick skillets. I've never had a cheap non-stick last more than a few years. While my current non-stick skillet, an All-Clad, is going on 10 years now and it looks nearly new.

Just my nickel with three cents change.

CanopyFlyer

 

While I agree with your thinking my main problem is that all of my pieces are currently junk. None of them are worth saving I can't even stand to use them anymore. I need something to replace what I have and then go from there.

 

does anyone know makes costco's Kirkland brand of high end stainless and non-stick pots and pans?

 

Yeah, I hear you, been there myself.

This is what I suggest then: buy cheap small and medium sauce pans, save a bit and make a good skillet your first high end purchase. You should really only need a 12" skillet (stainless). Anything smaller isn't versatile enough, anything larger is just annoying unless you're cooking for more than 4 people. Your next purchase, after saving up, should be a non-stick skillet. Then a few years from now replace the sauce pans with better stuff.

Your other choice would be to scour yardsales and Craigslist for used cookware. If it is high quality stuff it doesn't matter how old it is or how much it's been used.

Believe me, it may hurt in the short term, but you'll be much happier spending the money on something nice, that is if you cook a lot.

CanopyFlyer

 

Get a cast iron skillet for kick-ass bacon and eggs. The more you use it, and the longer you properly maintain it, the better it works.
After a few years, it starts to work almost like non-stick.

 

I use mainly stainless and cast iron. I have one non-stick that hasn't been used in months - keep it around just in case.

 

We bought a stainless set because non-stick need to be replaced once the teflon peels off (and an iron skillet).

 

for the daily use i would go with a really nice stainless steel set and get one or two cheap non stick pans for the rare occasion you might need one. it also depends on ones skill level. non sticks sre good for begginers so that they don't burn and ruin the protein, but if you are pretty confident in your abilites to control heat then SS is def the way to go. copper if you can afford it.

 

I mainly have stainless....old school revere with copper bottoms.

I have one non-stick for when im lazy. My wok is non-stick as well.

 

I'm in love with my copper-core

 

I only really use nonstick for eggs, pancakes, and fried rice. ie. one pan, one wok

 

Stainless set here also. I do have one 12" pan that is non-stick.

 

I like stainless for the sauce pans. For the skillet I have a large and medium size in non-stick.

I have been prepping a 9" cast iron pan for the last few months (my wife is forbidden to use it since she will throw it in the dishwasher and ruin my labors). It is pretty much ready for anything. Cast iron makes the best grilled cheese!!!

 

You are right on spdy. Get one 12" non-stick for eggs and the like and the rest stainless steel.

All-clad Master Chef is what I have and aside from the occasional need to use Barkeepers Friend to scrub off the scorch marks, they have held up incredibly well.

 

I guess I should update this thread

I had found the set I wanted but was given a hint to wait till after christmas. My parents bought us a set of T-Fal professional Non Stick pots and pans. Although not what I had originally picked for myself, it has been a great set so far. The nonstick has been great for cleanup and does its job well when cooking. The pans are at least three times thicker than the crap I had before, which works nice to distribute the heat evenly. The best part as well is that they were of course free

 

free>stainless