I would like some new saucepans and would appreciate some
recommendations. These are going to be an expensive purchase but one I
don't want to repeat for sometime as I want them to be durable.

I would like cool handles and a heavy sandwich type of base. Oh and
non stick!!

Any thoughts?

jazzcat > wrote:
>I would like some new saucepans and would appreciate some
>recommendations. These are going to be an expensive purchase but one I
>don't want to repeat for sometime as I want them to be durable.
>
>I would like cool handles and a heavy sandwich type of base. Oh and
>non stick!!
>
>Any thoughts?

I think most people would say "Nonstick and durable? No such thing..."
(You could look at getting AlClad LTD and making use of the Lifetime
Warranty every couple of years, I suppose.)

Are you really sure you want nonstick? They really do make good stainless
steel cleaners these days...

Donald

In article .com>,
says...
> I would like some new saucepans and would appreciate some
> recommendations. These are going to be an expensive purchase but one I
> don't want to repeat for sometime as I want them to be durable.
>
> I would like cool handles and a heavy sandwich type of base. Oh and
> non stick!!
>
>

I recommend Circulon - I have had 3 of their saucepans since 1991
(wedding present) and they are still going strong.

--
Peter Aitken

There is such a thing... Calphalon One Nonstick is both nonstick and
durable.

Sharon


"Donald Tsang" > wrote in message
...
> jazzcat > wrote:
>>I would like some new saucepans and would appreciate some
>>recommendations. These are going to be an expensive purchase but one I
>>don't want to repeat for sometime as I want them to be durable.
>>
>>I would like cool handles and a heavy sandwich type of base. Oh and
>>non stick!!
>>
>>Any thoughts?
>
> I think most people would say "Nonstick and durable? No such thing..."
> (You could look at getting AlClad LTD and making use of the Lifetime
> Warranty every couple of years, I suppose.)
>
> Are you really sure you want nonstick? They really do make good stainless
> steel cleaners these days...
>
> Donald

jazzcat wrote:
> I would like some new saucepans and would appreciate some
> recommendations. These are going to be an expensive purchase but one I
> don't want to repeat for sometime as I want them to be durable.
>
> I would like cool handles and a heavy sandwich type of base. Oh and
> non stick!!
>
> Any thoughts?
>
Well, you'll probably get a ton of different opinions. I've
had Calphalon, yada yada yada, expensive cookware and IMO
they aren't worth the money and cook much worse than they
cost. I sold 'em for a buck at our garage sale. If you wanna
empty your wallet and be able to say "Well, I have xxx" then
go for it but they really aren't that good from my
experience. You're paying for a name/status symbol.

I went with Cooks Essentials Stainless 500 from QVC of all
places and I love 'em. Non-stick, I don't worry much about
the type of utensils, non-stick, and oven safe. I've put 'em
under the broiler with no problem.

The handles don't get hot (well unless they're in the oven
;-) ). The only "drawback" is that they are heavy but you
also seem to be looking for that as well.

--
Steve

SBarbour > wrote:
>"Donald Tsang" > wrote:
>> I think most people would say "Nonstick and durable? No such thing..."
>
>There is such a thing... Calphalon One Nonstick is both nonstick and
>durable.

Is Calphalon One's nonstick coating guaranteed to last 25-30 years,
with a "bring it back to the store for a replacement, no questions asked"
guarantee? IIRC, when I looked into it when it first came out, the
answer was "no" to at least part of that question.

I haven't used C1... have a few pieces of Calphalon's Commercial and
Professional Nonstick, and... well, they stick. Badly. If you follow
their directions on how to use the nonstick, you could use almost *any*
pan and the food wouldn't stick, so the "follow the instructions"
argument isn't really valid either.

(and C1 *seems* a lot like other anodized-aluminum pans, kinda light
and dent-prone... anyone know differently?)

Donald

On 21 Jul 2006 12:34:04 -0700, "jazzcat"
> wrote:

>I would like some new saucepans and would appreciate some
>recommendations. These are going to be an expensive purchase but one I
>don't want to repeat for sometime as I want them to be durable.
>
>I would like cool handles and a heavy sandwich type of base. Oh and
>non stick!!
>
>Any thoughts?

You're only talking about saucepans here. So as long as they're made
thickly enough to distribute heat evenly over the base, they'll do.
And if you're buying non-stick, they're only going to last for a few
years of heavy use, so just buy what looks good to you.

However, many people also want saucepans to distribute the heat up the
sides. And many wouldn't have non-stick pans at all, except one
dedicated to cooking eggs, and a few well-seasoned cast iron pieces.

I have in the past owned a few non-stick All Clad and Calphalon
Commercial 3 and 4 qt saucepans. The All-Clad ss is thinner, and the
coating didn't perform or hold up as well as the Calphalon Commercial.

Oh, and I would advise avoiding any saucepans with helper handles on
the larger ones, like some 4 qt All Clads -- they get in the way
frequently.

Personally, all my current saucepans are heavy ss-lined copper (from
Dehillerin), and I wouldn't trade for anything else. They're what
looks good to me, and I take great pleasure in using them.

As always, ymmv.

-- Larry

> I went with Cooks Essentials Stainless 500 from QVC of all
> places and I love 'em. Non-stick, I don't worry much about
> the type of utensils, non-stick, and oven safe. I've put 'em
> under the broiler with no problem.

I have some Cook's Essentials, and I love them as well. I have a
nonstick saucepan that I've used almost daily for the last 5 years, and
it still looks and performs very well. Will it last a lifetime?
Probably not, but I'll be happy if it cooks well for 10 years (and I
think it will). I don't think any nonstick will last forever - I have
an All Clad nonstick skillet of similar age, and it's in worse shape
than the much cheaper Cook's Essentials pan.

I'm not sure I'd want an entire set of nonstick saucepans - they're
great for certain things, but I don't think they can completely replace
regular saucepans. I have one medium sized nonstick and use stainless
for my others.

I've tried Calphalon and Circulon, and I'd be very cautious about buying
a set of those until you try them first. Some people love them, but I
found them both very unpleasant to use.

The only frustration I've had with Cook's Essentials is that QVC has
several different types of cookware under the "Cook's Essentials" name,
so it can be hard to find what you want. I have one pan that I bought
that I thought was the same as the previous pieces I had, but when it
came, I found out it was completely different - QVC had discontinued the
style that I'd bought earlier. It wasn't just different in styling -
the interior was a different type of material that I didn't like as
well. "Cook's Essentials" is not one consistent brand, it's a catch-all
name for many types of cookware that QVC sells.

Karen

I've discovered Scanpan - I've had some for a couple of years. Non stick
and durable. I've not had any problems yet. They're also dishwasher safe -
a very important feature for me.

"Donald Tsang" > wrote in message
...
> jazzcat > wrote:
>>I would like some new saucepans and would appreciate some
>>recommendations. These are going to be an expensive purchase but one I
>>don't want to repeat for sometime as I want them to be durable.
>>
>>I would like cool handles and a heavy sandwich type of base. Oh and
>>non stick!!
>>
>>Any thoughts?
>
> I think most people would say "Nonstick and durable? No such thing..."
> (You could look at getting AlClad LTD and making use of the Lifetime
> Warranty every couple of years, I suppose.)
>
> Are you really sure you want nonstick? They really do make good stainless
> steel cleaners these days...
>
> Donald

jazzcat wrote:
>
> I would like some new saucepans and would appreciate some
> recommendations. These are going to be an expensive purchase but one I
> don't want to repeat for sometime as I want them to be durable.
>
> I would like cool handles and a heavy sandwich type of base. Oh and
> non stick!!
>
> Any thoughts?

For years, I've preferred non-stick (teflon?) cookware, but I've become
rather jaded about it (non-stick) now. I also understand (?) there may
be health issues (?cancer?) related to the compounds and materials used
to make teflon/non-stick and what happens to the finished product when
and after it's heated "and" compromised (as in scratched up) ????. BUT,
I do not have any specifics although I've read a few articles some
magazines or journals about this issue related to non-stick cookware.

Not to mention, non-stick cookware is hardly durable -- at least not in
my experience. I had a few "really" pricey sets of non-stick cookware
that didn't even lasted 5 years (if even), but the two old "Revere"
(sp?) copper-bottom pans I've had for decades still work very well and
then some, although they do look a bit worn <g> (they're just not as
shiney on the bottom any more).

So, now I purchase quality stainless steel pots & pans (think $50 for a
1-qt sauce pan). I've discovered that cleaning the SS (stainless steel)
isn't so bad, even for fried on foods. "Soft Scrub" is my friend.

But, but, but -- there will always be times when a non-stick pan/pot is
a better choice to use -- it just depends on what's cookin' !!

Sky, who now prefers stainless steel

On Sun, 23 Jul 2006 02:17:01 -0500, Skyhooks
> wrote:

>So, now I purchase quality stainless steel pots & pans (think $50 for a
>1-qt sauce pan). I've discovered that cleaning the SS (stainless steel)
>isn't so bad, even for fried on foods. "Soft Scrub" is my friend.

Over the years, EVERY non stick pan has vanished from the kitchen.
Good SS is worth every penny. And we use PAM on every pan without
ever having to scrub anything.

"Ward Abbott" > wrote in message
...
> On Sun, 23 Jul 2006 02:17:01 -0500, Skyhooks
> > wrote:
>
> >So, now I purchase quality stainless steel pots & pans (think $50 for a
> >1-qt sauce pan). I've discovered that cleaning the SS (stainless steel)
> >isn't so bad, even for fried on foods. "Soft Scrub" is my friend.
>
> Over the years, EVERY non stick pan has vanished from the kitchen.
> Good SS is worth every penny. And we use PAM on every pan without
> ever having to scrub anything.
>
Depends on what sauce your making to. Fond is nearly impossible to create
in a nonstick pan. Even if your not making a sauce just add water to any
pan while it's hot and use a wooden spoon to deglaze it clean. I use Bonami
or Barkeepers, usually cheaper than soft scrub, on the exterior. I have
three nonstick frying pans of various sizes and all my other pots and pans
are stainless steel. Emeril doesn't constantly and incessantly whine, "Use
your knob." on all his food network cooking shows just to annoy people. If
your constantly burning food to the point of being black carbon annealed to
the bottom of your pans the fire is to hot.
http://www.chiff.com/a/pan-sauces.htm

"Muddle" > wrote in message
t...
>
> "Ward Abbott" > wrote in message
> ...
> > On Sun, 23 Jul 2006 02:17:01 -0500, Skyhooks
> > > wrote:
> >
> > >So, now I purchase quality stainless steel pots & pans (think $50 for a
> > >1-qt sauce pan). I've discovered that cleaning the SS (stainless
steel)
> > >isn't so bad, even for fried on foods. "Soft Scrub" is my friend.
> >
> > Over the years, EVERY non stick pan has vanished from the kitchen.
> > Good SS is worth every penny. And we use PAM on every pan without
> > ever having to scrub anything.
> >
> Depends on what sauce your making to. Fond is nearly impossible to create
> in a nonstick pan. Even if your not making a sauce just add water to any
> pan while it's hot and use a wooden spoon to deglaze it clean. I use
Bonami
> or Barkeepers, usually cheaper than soft scrub, on the exterior. I have
> three nonstick frying pans of various sizes and all my other pots and pans
> are stainless steel. Emeril doesn't constantly and incessantly whine,
"Use
> your knob." on all his food network cooking shows just to annoy people.
If
> your constantly burning food to the point of being black carbon annealed
to
> the bottom of your pans the fire is to hot.
> http://www.chiff.com/a/pan-sauces.htm
>
>
Oh, and throw a cheap dish towel over your shoulder while cooking. I
usually have a wet towel around my neck while cooking, because I run hot.
It makes a great pot holder. The big problem with most stainless steel
cookwear is the handle is not flat or wide enough to fit the palm of your
hand.

jazzcat wrote:
> I would like some new saucepans and would appreciate some
> recommendations. These are going to be an expensive purchase but one I
> don't want to repeat for sometime as I want them to be durable.
>
> I would like cool handles and a heavy sandwich type of base. Oh and
> non stick!!
>
> Any thoughts?

I have been happy with the Calphalon Tri-Ply. It is not non-stick, but
it doesn't get hot and the handles feel nice. I suggest that you make
sure and go and feel the pans in your hand. Don't just get some high
dollar something because it costs a lot (get lower prices on the
Internet anyway, most of the time).


--
Cookware Reviews
http://www.pansandmore.com

Cast iron. Take a look at Lodge's website.

I've burned and ruined every other metal pan I've ever owned. Funny
thing is I remember as a young bride, yeah, I can remember back that
far -- 51 yrs.-- feeling so superior over my grandmother and her cast
iron because *I* had the latest what's-it pan. Long since gone. But
grandmother's has probably morphed into someone else's kitchen and is
going strong.

A few years ago I picked up an import cast iron piece. It's heavier
than the devil, doesn't come with a heatproof handle (cut up an old
soft leather purse if you want to make good pot holders.) Doesn't
look grungy like my burned stainless steel.

Seasoning: recently I bought a little skillet ($6.00) and started
frying french fries, chile re~n***?? sp?? Guess what. A few batches
and I had a wonderfully seasoned pan. Eggs slide out with the greatest
of ease.

The enameled cast iron looks really nice, but the enamel does stain and
chip. It's really expensive.

Joan

jes wrote:
> Cast iron. Take a look at Lodge's website.
>
> I've burned and ruined every other metal pan I've ever owned. Funny
> thing is I remember as a young bride, yeah, I can remember back that
> far -- 51 yrs.-- feeling so superior over my grandmother and her cast
> iron because *I* had the latest what's-it pan. Long since gone. But
> grandmother's has probably morphed into someone else's kitchen and is
> going strong.
>
> A few years ago I picked up an import cast iron piece. It's heavier
> than the devil, doesn't come with a heatproof handle (cut up an old
> soft leather purse if you want to make good pot holders.) Doesn't
> look grungy like my burned stainless steel.
>
> Seasoning: recently I bought a little skillet ($6.00) and started
> frying french fries, chile re~n***?? sp?? Guess what. A few batches
> and I had a wonderfully seasoned pan. Eggs slide out with the greatest
> of ease.
>
> The enameled cast iron looks really nice, but the enamel does stain and
> chip. It's really expensive.
>
> Joan

The enamel coating does chip and stain, but it takes a long time if you
take care of it. It depends upon why you are buying the cookware. If
it lasts 20 years, that can be a good thing. But, I still have old
cast iron skillets from 80 years ago too. I know folks that have Le
Creuset pots that are 30 years old and even though chipped, they use
them. I have found that even though they can stain (again not super
easy to do, IMHO) and scratch, that doesn't mean they are falling
apart. It is a gradual thing. I remember a good episode of Good Eats
where Alton uses a cast iron skillet for steak. I have tried it and it
worked great.

"jazzcat" > wrote in message
oups.com...
>I would like some new saucepans and would appreciate some
> recommendations. These are going to be an expensive purchase but one I
> don't want to repeat for sometime as I want them to be durable.
>
> I would like cool handles and a heavy sandwich type of base. Oh and
> non stick!!
>

I can thoroughly recommend Le Creuset. In my experience, the non-stick ones
wear out after about 10-15 years, but the ones I bought 20 years ago that
aren't non-stick are still pretty much as good as new, and easy to clean.
They do ones that have wooden handles, which certainly meet your requirement
for cool, although aren't ideal if you're looking for something you can put
in the dishwasher.

Adam

Adam > wrote:
>I can thoroughly recommend Le Creuset. In my experience, the non-stick ones
>wear out after about 10-15 years, but the ones I bought 20 years ago that
>aren't non-stick are still pretty much as good as new, and easy to clean.
>They do ones that have wooden handles, which certainly meet your requirement
>for cool, although aren't ideal if you're looking for something you can put
>in the dishwasher.

FWIW, I was just in my local Ikea over the weekend, and they had
LeCreuset-like (enameled cast iron) pots for pretty cheap ($60-70 for
a 5-qt casserole, and maybe $20 for a small pan?)

Donald