My flickr pictures
gomattolson...

Sunday, June 24, 2007

To Clad or not to Clad?

I'm in the market for some new pots and pans, and am not sure what to do. My mom purchased her set of steel pots over 35 years ago, and she still uses them to this day. So I know quality counts, and I'm a believer in steel (vs. everything non-stick).

Any recommendations?

I enjoy cooking, but am a long way from gourmet. I'm considering buying a set of Calphalons. But then here is a set of Cuisinarts that have gotten rave reviews and are much cheaper. Would I notice any difference if I splurged for All-Clad? Would I be happier 35 years down the road? Will McDonalds and Starbucks merge and dominate all American cuisine and cooking will become a thing of the past, just like glass soda bottles and slip 'n slides?

What should I do? (Achter?)

6 comments:

Brad said...

why is steel better than nonstick? i chose this saute pan for my 5 year anniversary gift, but sh*t always sticks to the bottom when i cook with it!

gomattolson said...

Don't get me wrong, I use a nonstick pan for omelettes and other sticky foodstuffs.

But when I think of long-term use, I would expect any coating to eventually wear off. I've heard good things about hard-anodized cookware, but I (currently) plan to use such pans only when I have a specific non-stick need.

Anonymous said...

We bought a set of hard-anodized caphalons at Christmas and I love them. We also have a cook-top stove and it keeps food from burning on the bottom of the pots & pans the way that the steel ones do. I agree with staying away from the non-stick as the tephlon coating seems to flake off pretty quickly.

Jenny (not sister Jen)

Anonymous said...

I say, find a wife and let her decide!

gomattolson said...

Touché, oh wise anonymous one.

Rumana said...

i think i have that exact cuisinart set, and i think it's great! of course, they're 2 years old, not 35, but i think they'll go the distance. i may splurge for the hard-anodized cookware when i'm more bling.