Cookware suggestions?

[kelpie]

Hi!

I'm trying to register for a cookware set. I'd like it to be dishwasher safe, safe from toxins, non-stick, and really hefty like the feeling of cast iron. I was looking at Berndes pots today in homegoods and thought they were awesome but they aren't dishwasher safe. I want something that will last lifetime as I have gone through too many cheap pots that got scorched and unusable or just plane broke. Anyone got a brand/line they love? Thank you!

 

[brightblue]

It is unlikely that you will find a lifetime cookware that is dishwasher safe. The high end cookware is usually all hand washable. If you like cast iron, Le Crueset is the bomb. You will never purchase another set of pans.

 

[sillyberry]

I've been using the basic Anolon for the past 6 years, and I really love it. I definitely hand-wash, though, but cleaning the pots and pans is so super easy.

I'm going to register for the Anolon Advanced, I think, and pass along my current set to a new home. It's in great condition, but I figure it would be nice to have new stuff when someone else is buying!

 

[LtlFirecracker]

I didn't get a set. I needed different pots to fit my needs.

For my stock, and sauce pots, I got All Clad stainless steel. It is supposed to be dishwasher safe, but they are not non stick. But I figure for pots that hold liquid, that should not be a huge issue.

For my saute pan, frying pan and grill pan, I went to enameled cast iron. I have Le Creuset and Staub. My dutch ovan and saute pan are Le Creuset, and they are great. You just cannot cook at super high temperatures (but I can get the same results by adjusting the temp one level down than what the recipe calls for). I just received a frying pan from Staub yesterday (I was registered at W-S and they started carrying them a few months after I was registered). I did some research, and they seem to be favored over LC. However, they are heavier, so some people prefer LC for the large pots and Staub for the smaller ones. LC is supposed to be dishwasher safe, and is much better in the non-stick department than plain cast iron. However, I herd that putting it in the dishwasher darkens the interior From what I have read, the enamel in Staub seems to improve in the non-stick category with use.

I am hoping this route will give me great cooking results, and help me avoid the potential problems with the chemicals in non-stick pans.

 

[kelpie]

Hey! I thought this thread was dead. Thank you for the suggestions. I have realized the good stuff is hand wash. I have been using a lot of antique skillets and they are far superior to any non-stick I own. I'm going to research the brands suggested. Is Creuset the kind with ceramic coating? I think I already ruined one (well blackened it) trying to get my hashbrowns really brown. Thanks everyone!