So, what kind of pots and pans

[UteStar]

As you may have heard, I was having trouble with my old 10-year old pots and pans collection. I am looking now at going 1 of 2 routes:

Hard anodized aluminum pots and pans--I like it because it is nonstick.

or

Stainless steel collection of pots and pans--I don't like it as much because it is not nonstick.

I have heard that for cooking, stainless is the better option...but is it that much harder to use without the nonstick? Any thoughts?

[Babs]

A year ago I threw out all my non-stick and went to cast-iron for pans and stainless for pots. I've been happy with the switch.

[RobinFinderson]

I will second Babs' appreciation of cast iron pans. We love 'em.

[Surfah]

We own all three. Depends on what we're cooking and what we use.

[Drunk Tank]

I have all stainless. I really like them. They key for food not sticking is to get the pan good and hot before you put the food in. I usually cook with olive oil or an olive oil spray (like pam). Also, for foods that normally stick (fish, chicken, etc...) when you put the food in, dont move it around the pan right away. Let it cook and get a good crust, it will unstick itself in most cases. I do have a teflon coated pan for cooking eggs however. If I do get a stuck on mess, I just heat the pan again and dump in some water, then use a spatula to get the stubborn crap off.

I really like the stainless pans for making sauces. You cant deglaze a non-stick pan, or flambe. I do want to get some cast iron skillets for frying chicken.

I think cast iron or stainless, you will be happy with the result.

Also, my parents had a nice set of hard anodized aluminum non-stick pans. After a couple years, the non-stick has all started to chip and flake. They just bought a set of stainless. I also dont like the fact that you cant use metal utensils in non-stick pots and pans. Plastic spatulas suck for trying to flip fish, etc...

[Babs]

I think cast iron or stainless, you will be happy with the result.

Also, my parents had a nice set of hard anodized aluminum non-stick pans. After a couple years, the non-stick has all started to chip and flake.

yeah, I used to use the really really pricey anodized. They're nice while they last. I decided this time I wanted something that we won't have to replace. My mom still has the stainless she's been using since 1969, and cast iron gets passed down for generations, so I figured those were a pretty safe bet as far as longevity goes.

Some people don't like cast iron because you can't put it in the dishwasher, and you're not supposed to use soap or detergent on them. It's not really a big deal, but something to take into consideration.

[Lost Student]

As you may have heard, I was having trouble with my old 10-year old pots and pans collection. I am looking now at going 1 of 2 routes:

Hard anodized aluminum pots and pans--I like it because it is nonstick.

or

Stainless steel collection of pots and pans--I don't like it as much because it is not nonstick.

I have heard that for cooking, stainless is the better option...but is it that much harder to use without the nonstick? Any thoughts?

I hadn't heard about your cookware troubles. I hope you are coping with it all. Give me a call if you need someone to talk to.

When our non-stick crap we got as wedding gifts started to wear out and flake off, we threw them out and my wife decided to get stainless steel. No non-stick means we don't have to be careful with which utensils we use to stir or how we clean them. Using the dishwasher is always nice.

We got All-Clad stainless. They seem like pretty decent quality.

[Gidget]

I have heard that the Rachel Ray pots and pans are like little miracles. I don't particularly enjoy Rachel Ray, but there's nothing personal about pots and pans right?