"Vox Humana" wrote in message
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wrote in message
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Hello all and thank you for your time.

I know this has been discussed before but I needed a dumbed down
version. My husband and I are very novice when it comes to cooking.
That said, we have gone through our second set of teflon pots and pans.
Noodles are sticking the the large pot and the pans have scratches
(thanks to hubby using metal forks!). We saute a lot with our pans and
cook a lot of eggs.

So here's the question. I want to buy a new set of pots and pans. I
know some don't like sets but for me they are easier and cheaper. What
should I get, teflon or stainless steel? What brands should I look for
(I would like the whole set to be under $200)?

Any suggestions?


I have Wolfgang Puck cookware from HSN. It is SS and performs very well.
I've used it for about 5 years and have no regrets. You can get a starter
set for around $100 and then fill in with any specialty pieces you many
need
from open stock. You can see the sets he http://tinyurl.com/6qatf
They usually have a wide variety of sets, but for some reason there are
really only two offered now: the starter set and a gigantic set for $300

I think you have learned the lesson of non-stick pans. Even very
expensive
ones don't perform that well in the long run. I have a couple small
omelet
pans that I use on rare occasions. I find that I don't need non-stick
pans
for most cooking. In addition to the WP cookware, I have a large cast
iron
skillet. It is nearly as non-stick as the coated pans.

You might consider modifying your technique if you find things are
sticking.
I heat the pan and then add some oil. I never have problems with food
sticking and the pans clean-up very easily.

Re Wolfgang Puck, I saw a complete set of pans of his brand at BJ's
yesterday; I believe they were under $200 -- perhaps somewhere between $139
& $200; I can't remember, except I picked up one or two pans.

Re Circulon - I bought perhaps 4 circulon, but don't use any of them now
except one little frypan which I put a lot of oil in to saute garlic. I
must've cooked food at too high a heat and all of the food stuck and burned
into the rings of the pan. Some will say it's my fault in my method of
cooking -- that may be true -- that's for others to decide without seeing my
method of cooking. But at any rate, I've been cooking with non-stick for
about 2 years now of a set of Kirkland-Professional $200 for a set of 10,
and have liked it, but I think I will eventually go back to stainless steel;
but a good set; there is a set now at Costco -- very heavy which I like --
around $200 also. It has a little copper ring on the outside of the pans.
Some of the pans are a little curvy and I'm not sure about whether I could
live with the design.
I looked at All-Clad yesterday, too, while I was shopping, and never had
looked seriously at it before; all the prices marked down quite a lot. But
I think might be what the do to sell it? - I don't know. But, I will pass
on All-Clad, too.
Good luck,
Dee
Dee