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I think there have been a couple of discussions like this on here before, and I seem to remember that a general consensus is that different types/brands of cookware are good for different kinds of cooking. So I'm not sure an entire set of something would be the best answer.

I have a set of All-Clad stainless that I love. I will caution you, though, that you might want to go another direction with the stockpot. The stockpot that came with my set is a little too broad and low. It takes FOREVER to get water to boil, and my burners aren't quite big enough to really get good even heat coverage in the pot. It's a beautiful pot and works just fine for long, slow simmers, but never really does the rapid boil thing. I might look for a taller, more narrow pot for next time.

Stephen - I purchased an All-Clad stainless steel set a few years ago (my last purchase while still working for Williams-Sonoma). I enjoy the set I have, but also got them at a great price with the employee discount. The All-Clad set is the basis of my cookware collection, along with a couple additions - one non-stick saute pan for the odd occasion, a carbon-steel wok, a Le Creuset dutch over (my first W-S employee purchase), and a cast iron griddle/grill. Additional All-Clad pieces I have are the "free with purchase" non-stick grill pan and a braising dish. I've found that all the pieces have held up well for the last 4 years and simply require an occasional scrub down with some Barkeeper's Friend to remove any built-up, stubborn stains.

If you elect to go with All-Clad, check out Cookware & More but barring some really good deals, the "set" prices are usually much better priced than buying open stock. Look for deals with "free" additional pans or rebates.

I've recently fallen in love with the Macy's housebrand of cookware, Belgique. It's stainless steel with heavy copper bottoms, and most pieces come in both nonstick and non-nonstick. They're beautifully designed and when they're doing one of their famous sales, cheap as chips. I got a small saucepan for like, $9 recently.
Here's a link: http://tinyurl.com/27g65k

My mother gave me a set of the Cuisinart pots and pans a few years ago, and I've liked them very much. I'm also happy to say that I've seen them reviewed with very high marks professionally. What I understand is that unless you have an amazing stove, you won't notice the difference from the All Clad.

I also have 2 All Clad pieces- the MC2 line- and though I enjoy their weight and shape, and how they cook, I find the handles very difficult to grasp. On more than once occasion I've nearly dumped my dinner on the floor while lifting the saute pan.

I cannot live without my Le Creuset dutch oven. It's fabulous for making soups and stews. LOVE IT.

I would agree with Joan A. Don't go all matchy with a set. If you're ready to invest in good cookware, invest in individual nice pieces that do exactly what you want.

I also totally agree with Sarah Kate about buying seconds if you can find a place to do so. I bought an amazing Calphalon One 12" skillet [not the non-stick, but the one that sears beautifully and cleans up easily] at an outlet store. It had a few little scuffs on the rim, where I don't cook anyway, so I got a $135 pan for $40!

And as much as I like supporting bricks and mortar stores, you'll often find great deals on cookware at Amazon.

Just this weekend I was in the store looking at stuff for my sister's wedding registry and noticed that lots of times the sets by All clad have some unneeded pots and pans.

I have a patchwork quilt of pots and pans and it serves me well. I like all clad for my 2 qt. sauce pan, 1 qt sauce pan, and 7 inch omlette pan and a qt pan. Several years ago I got this as a set for real cheap. Then I added a 3qt saue pan from calphalon ( though now i want to upgrate to 4 qt and all clad). I also have a nice non stick calphalon 12 inch omlette pan. I also added a cheap stock/pasta/steamer pot, and a Le crueset oval 6 qt dutch oven.

I think by individually picking out different things that you need you prevent buying things you don't really need.

I too used to work at Williams Sonoma and since leaving I have taken a totally radical personal position that all a person really needs in a kitchen is fire, a pot and a sharp knife. Of course, how you cook and what you need to cook is totally personal and I don't cook like I'm living in the woods. But I've cleaned out a lot of stuff from a set that I finally decided I don't use or need and wasn't useful to begin with.

So, go open stock. I agree you will save a few $ by going with a set and getting whatever freebies Williams-Sonoma (or Macy's) gives you as a promotional when you buy in a set, but what good is a free tool that takes up space and you don't use? Or extra lids you might not need?

In the long run, I think you develop a better kitchen by accumulating individual pieces and tools that you know you will really use. I'd go to a professional kitchen store or even a place like Broadway Panhandler (if you are in NYC) and handle a lot of different pans. I own a mix of All Clad stainless, Le Creuset and old cast iron and each one performs differently and is better for different things. And, most importantly, I love and use all of the pieces.

Desk-

I agree with you about getting the pots and pans you will use most. I should probably clarify that I purchased the smallest All-Clad set available - omelet, saute, 2 qt sauce, and stock pot (with 3 lids). Each piece works well for me and my style of cooking. The 3rd lid may be a bit redundant but I have used it often enough to appreciate having it.

If you decide to purchase individual pieces, I've found that Marshall's (do you have Marshall's?) and TJMaxx can be good sources for one-offs.

I agree with everyone else that sets are not the way to go...I would buy pots and pans that are good for the type of foods you like to cook. Our kitchen is used to cook foods from two different continents so we need some things (like clay pots, bamboo steamers, rice cookers) that someone else might not need. I love two the discounted All-Clad saute pans and 1 roasting pan we have, but I also love the Le Creuset ovens, little sauce pans, marmites, and matte black enamel frying pan, the no-name steel wok, and the cheap stock pot (I don't need a fancy pot that is used mainly for boiling water for pasta and rice noodles). So evaluate what kinds of cooking you do and add to your collection slowly...same with good knives!

regards,
trillium

I bought a set of Cuisinart several years ago. I love it. I have a friend who has All Clad but also has a professional stove and that is the only time we've found that All Clad makes a difference.

I love my Cuisinart but agree with others to buy individual pots. I find I use the same two pans over and again.

I've trimmed down to few gadgets and have chosen to keep only those that perform well. A few great knives, a few great pans, and a rice steamer. Crucial.

I have All-Clad LTD from Williams Sonoma and I love it. I have a mix of non-stick and not non-stick (stick?). I've heard, but not tested, that WS has great CS when it comes to cookware. My dad told me a while ago that they'll even exchange your pots and pans for just having scratches on them. Something worth looking into since you plan to keep them for a while...

I hate to say it, but Ikea has come out with an All Clad knock off of all stainless cookware. I just bought the 8 cup stock pot and it's great - good and heavy-bottomed. It's got measurements marks inside too. Unlike my more expensive pans, the handle doesn't get hot even after I've been boiling water in it, and it seems to be holding up to my 8 billion btu burner...

Go with All-Clad stainless for your basic skillets, pots, pans. Get a two-burner sized, deep roasting pan that is as good as you can afford but not crazy ($150 is a good range). Also, look at everything Lodge makes. They are cheap (as in less than $30), cast iron, American made, and will last forever.

I usually don't get sets unless it is some great sale. Acquire pieces as you learn to use them and you will find you only need about 4 or 5 good pieces to do anything. Same with knives and kitchen electronics. Check out Alton Brown's shopping list for good ideas.

There's a William Sonoma Outlet in Memphis TN.
I bought a ton of All-Clad (for myself and as gifts) there a few years back...the more you buy the deeper the discount. I calculated that I saved about 40-45% off of regular retail.

If you *know* what pieces you want, it might be worth your while to give them a call to see if they have what you want and if they'll ship it to you. The gal who helped me a few years back said they would...but their policy might have changed.

4708 Spottswood Ave, Memphis, TN 38117-4817 · 901-763-1500

I completely agree with everyone that said go with open stock. You sound like you've been cooking for a few years; buy only what you know you need, and you can always add to your collection later. I bought a set of Cuisinart stainless that I love and definitely recommend - they've held up well despite crappy stoves and the usual college abuse - but I find I use only three or four of my pieces.

On the other hand, sometimes you can save quite a bundle on those sets. Perhaps it would make sense to buy the set and sell the unneeded pieces on ebay?

I have been considering the Emerilware by All-clad cookware. I hear they are made just as well, but in China.

Here are the select pieces...
Nonstick All-in-One Pan
http://www.cooking.com/products/shprodde.asp?SKU=515248

Stainless Sauce Pan
http://www.cooking.com/products/shprodde.asp?SKU=213688

Stainless Steaming Insert
http://www.cooking.com/products/shprodde.asp?SKU=213737

Cast-Iron Fry Pan
http://www.cooking.com/products/shprodde.asp?SKU=107879

And I am debating replacing my basic stock pot and whether I need a Saute Pan or can get by with just the All-in-One pan.

My cooking consists of all kinds of cuisines from N. American, Italian, Thai, Indian and some Mexican.

Any comments, tips or suggestions are appreciated.

Cheers,
David

David

the Emeril stuff is different than the regualr all clad stock. The normal all clad has a =an aluminum core that is enclosed in all parts of the pan, It goes across the bottom and up the sides. Stainless is great tp keep clean but not as great at conducting heat. on the Emeril stuff the pan is stainless with an aluminum disk fixed to the bottom to even out the heat. I don't they are any better or worse than other brands.

You might want to reconsider the everyday pan and the cast iron. To work as a saute pan you don't want non stick. You want to build up the stuff that sticks to the bottom of the pan to use to degalze and make your sauces with. In addition, I think you might miss the long handle on top of the stove when stirring etc.

For the bare cast iron (not enamelled), really consider the Lodge Logic pieces. They come pre-seasoned and Lodge has been doing this stuff forever. Prices at cooking.com for Lodge seem higher than you can get them for at retail. You couls also use it as a saute if you wanted.

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3924

Oh yeah, I'm surprised no one mentioned this earlier (and that I forgot).

Check out COOKS ILLUSTRATED for their recommendations on favorite pots/pans. They often identify some great bargain substitutes for the all-clad (that tends to rate very highly).

Even if you don't use the tools in the same way they do, they are so good about telling how they tested the gear and what they were looking for.

I cannot recommend COOKS ILLUSTRATED enough to anyone interested in developing their cooking proficiency.

Find a restaurant supply place open to the public and compare prices on the pieces you want. Often it will be heavier-duty better quality for less money.

I also recommend making up a set piecemeal based on what you use/need and not buying a pre-packaged set. Sets are generally formed to make you pay for stuff that you wouldn't otherwise buy, by giving you the illusion of a deal. Only buy one if you really think you'll need all the pieces.

It all depends on what you are looking for. If you want something that looks nice, then any of the normal brands will be fine. If you want them because of status then just get All-Clad or some other "premium" line. If you actually cook, then read this article: http://forums.egullet.com/index.php?showtopic=25717 and you will see why mix-and-match is probably the way to go and it would be impossible to get a pretty matching set that is optimal for how you cook.

I bought the All-Clad LTD set for no reason other than I thought it would stay cleaner than stainless...no finger prints. But what sucks is you can't put them in the dishwasher, and god forbid you do... it makes a cloudy film on the grey part that's a pain to get out. but even if you don't the burner leaves marks on the grey part. I would rather have all stianless that can come clean daily in the machine, or cleaned easily with barkeeper's friend when there are burn marks on it.

Also I did get a 9 piece set and I rarely use all of it. The two things I want now are a second 4 qt pot, because its the one I'm constantly using, and a big universal lid, for my frying pan, grill pan and saute pan.

I purchased the Kirkland Signature Professional Anodized Cookware 14 Piece Set at Costco a couple of years ago and absolutely love them.

I've had my all-clad stainless pieces for over 15 years and I love them! I buy a new piece every 5 years or so (which is about as often as I can afford it). A good start is a 3-qt -- buy it when the steamer insert is on sale. They are very easy to clean (although when I cook rice I let the pot soak overnight). When the finish gets dull, a little "Barkeeper's Friend" and they look good as new.

i would reccommend not buying a set. instead, think seriously about the sizes and shapes of pots that you like - i need a massive soup pot, and a couple of moderate sized saucepans, and one small sauce pan is also nice, especially if its enamel. Then I love my cast iron frying pan. That's it for me, but there are those who make great use of a Dutch oven, too. I was given a realy swanky set of cuisinart pots for my wedding, and they are all just a little bit the wrong size. though i have no complaints about the pots, i find using them aggravating. plus, there are a couple of pieces that i've never used. i'm sure it would be more useful and more cost effective to buy singly, based on intended use.