We’ve had good service from a set of Analon, non-stick cookware, with a copper layer. It’s time to replace them and, by coincidence, we received a sales catalog today from Made In, a relatively new cookware maker owned by two guys in Austin, Texas. Looks like high quality.

They make cookware for everyone’s preference: stainless clad, carbon steel, and non-stick. Every experience I’ve had with stainless has been negative, the food stuck to the pan, and badly.

Our experience with non-stick has been favorable. We’ve always bought the best we can afford, and have received good service before the coating began to break down. No experience with carbon steel, but they say it’s like “cast iron, but better.”

The pros all use stainless clad, I know that, and there must be a reason. Question #1. What is the reason pros use stainless? Question #2. Is there a good reason NOT to buy quality non-stick. Question #3. Any experience with carbon steel? Sounds like it requires seasoning, just like cast iron, then (also like well maintained cast iron) is effectively non-stick.

Not wed to this Made In brand, although it’s American made, with a couple things made in France and Italy.

#1- Stainless is durable and you don't have to deal with corrosion, having to be mindful of seasoning the surface, deal with any chemical coating issues due to over-heating and most important its non-reactive with acidic foods. Well made stainless doesn't pit or, gouge like other metals nor, discolor. Heating is acceptably even for most users.

#2- Non-stick coatings are just that, coatings; easy on, easy off. These coatings usually are good for about 5-years of regular usage before they degrade and become ineffective. Non-stick pans should only be used for dishes dealing with seafood, eggs, sugar or, cheese. Abuse is usually overheating (400F+) or, using metal tools. Burner heat settings shouldn't go above Med as the coatings aren't able to tolerate the high-heat exposure; if your pan surface is brown, its been overheated and needs to be thrown away. Metal tools...gotta use wood, plastic or, rubber or it'll scrap the coating off.

Within my assortment of pots/pans, I have two non-stick pans, one small 6" for single item heating and a 12". I don't have a need for a non-stick pot, however making things like caramel sauce or some other sugary sauce would require one. Best maneuver is to use a Bed, Bath & Beyond coupon on a generic 'restaurant quality', heavy aluminum non-stick for your pan needs. Don't spend more than $25 on non-stick, all the coatings and come-ons are gimmicks, pure marketing; you don't see top-tier restaurants using them.

#3- Carbon steel, like cast iron is great when properly cared for and used. Both are raw metals, both can be heated up to super-high temperatures. Cast iron is great at retaining heat, which makes it fantastic for braising and long cook times along with searing. Carbon steel pans heat up very fast and are usually the pan of choice when searing is needed in the restaurant, as cast iron takes some time to come up to temp. Both require some TLC on their surfaces as they should be seasoned and not be scrubbed-down in a soapy bath, not to mention rusting so season properly. Because carbon is fairly cheap, restaurants will abuse those pans and toss them once they're ineffective.

Sounds like you need to work on your technique. One area that the vast majority of people screw-up on or, overlook is they don't apply proper heat (not too much or, too little but the right amount) and not use enough lubricant, oil or butter. This article covers it pretty well. Practice your technique, become good at it, then commit to buying something nice.

Remember "stainless" does not mean "stains not at all" The degradation is slower, but it still corrodes. Proper seasoning leaves a cook pan that is far more versatile than alternatives. Cast iron and carbon steel are easiest to get properly seasoned.

Before I installed an induction cook top I came across them

Made In…… is marketing

Look up reviews. The customer service is horrible. I found enough complaints I just spent the money for All-Clad again

For non-stick I go to the local commercial restaurant supply store and buy them there. The $18 commercial WARE has outlasted all others I’ve had. I’m slowly switching over to carbon steel and seasoning for non-stick

I’ve had my stainless set for 20 years, no issues. I won’t use nonstick because I have parrots, and the fumes from overheated nonstick can kill them. Won’t risk it.

I have All Clad and am very happy with it. I was not in a hurry to purchase and bought a piece at a time from Home Goods, TJMAXX and BB&B(when on sale). Do not buy a set unless the price is very right, just pick up what you actually need.

All Clad SS is relatively non stick. Except for eggs. And delicate fish (sole). Doesn't do well with flour coats unless deep frying. I use them; had a single set for 20 years snd still good as new. But lately i use lodge carbon steel and cast iron. Except for braising / making sauces (tomato or citrus based; acidic).

I’d go for carbon steel. And find something for tomato sauces and such.

quote:

Originally posted by bettysnephew:
I was not in a hurry to purchase and bought a piece at a time from Home Goods, TJMAXX and BB&B(when on sale). Do not buy a set unless the price is very right, just pick up what you actually need.

Nailed it. Most serious home cooks do not have brand/finish aligned sets in their cook tools or hardware. Pot/pan-sets were created to cater to the wedding gift registry market, its remarkable how much stuff (and shit) has been created and crafted for that industry alone. Home Goods/TJMaxx/Marshalls is a great place to find some premium gems, just gotta know what you're looking for or, what to spot. When she's at a clothing store, I'll wander around and poke through a Williams-Sonoma or, Sur la Table and see what's in their clearance area, I've found a few out-of-box, old display items that were steeply marked-down.

quote:

Originally posted by konata88:
And find something for tomato sauces and such.

Cooking with liquids and reducing them in pan, the saute pan is probably the most versatile and handy of the pan shapes. With a lid, its easy enough to do one-pot meals, throw it into the oven to do braises, you can get all sorts of milage out of a saute pan.

quote:

Every experience I’ve had with stainless has been negative, the food stuck to the pan, and badly.

How to Cook with Stainless Steel

I have to agree with all of the posts. You can’t go wrong with All-Clad; I use their chef’s pan a lot (not the fry pan). Avoid Teflon coated; buy a stick resistant type. A large enameled Dutch oven will come in handy. I also like my cast iron pan. You do not need a large set of any cookware. Watch videos or get a friend to give you their advice/experience or better yet show you. Cookware are tools. Buy quality and practice. You will see a frequency of use develop over time. I use the same 3 or 4 pieces constantly.

I bought my wife an all clad set when we remodeled our kitchen. We’ve added like many here finding gems in TJ Maxx or Homegoods. Both my wife and I are good cooks and have different things we do with the equipment we have. She doesn’t touch any of the cast iron and a few of the specialty pans that I use. I didn’t watch the video on cooking with stainless, however, I know when people say they’ve had a bad experience it likely due to user error and not heating enough or heating it too much. Stainless is incredibly nonstick if used properly even with eggs.

One of the mistakes people will do when looking at cookware is buy a full set instead of looking at what they really need; getting a good deal on a set is only good if you know exactly what you're going to use each piece of cookware with.

You're better off buying individual quality pieces; as stated, most people typically use the same handful of cookware all the time.

quote:

Originally posted by Spudgun:
You do not need a large set of any cookware. Watch videos or get a friend to give you their advice/experience or better yet show you. Cookware are tools. Buy quality and practice. You will see a frequency of use develop over time. I use the same 3 or 4 pieces constantly.

.

I love stainless, but it's important to understand the need to have stainless pans at the right temperature.

Skip to 2 minute 8 second mark of this video, she has a great explanation of why pre-heating is important and she also shows you how to tell when your pan is below or above the correct temp by using testing the pan with water before adding your food.


vido direct link: www.YouTube.com/watch?v=FUwaOnCd1h0

I use non-stick fry pans, but I never over heat them or place them in the oven as high heat releases chemicals. I also replace non-stick when the coating is damaged. Today's quality non-stick pans are not as bad as older pans but I never use metal utensils (only wood and high heat silicone) when cooking on non-stick.

I'm also careful not to stack non-stick pans as the bottom of one pan can damage the non-stick coating in the pan it is sitting in.

For non-stick, I really like OXO Good Grips Nonstick Black Frying Pan.

.

I would recommend buying top quality pieces of the type and sizes you need, some stainless and iron or steel. I cook about half with D5 stainless Allclad and half with cast iron Finex and Lodge, I no longer use "nonstick" coated stuff.

After hearing about Solidteknic cookware from someone here on the forum I bought this for my friend which is the perfect size to cover the large element on her flat top stove. When she unboxed it we were both impressed by the beautiful one piece casting, it's like a work of art. But the real beauty is how well it works with even heat and completely non stick. She is an awesome cook and generally used high carbon steel, cast iron, or stainless, but this has become her go to pan and she uses it almost every day. I recommend putting some of it in your kitchen.

https://solidteknicsusa.com/shop/14inchquenchedbigga