cookware

[sage]

Hi! I'm well on my way to wearing out my two main saucepans and I need help. I'm staring at Amazon's cookware pages right now and I'm baffled by the whole aluminum / copper / hard-anodized aluminum / nonstick / stainless steel / cast iron question. There are so many options! I had no idea!

I have a crazy mix of different pots, most of which are hand-me-downs. My favorites are Cuisinart nonstick, followed by the Farberware nonstick, followed by a dented 3 quart copper-bottomed pot I got from Goodwill (it's a great size, even if it lists to one side a little *g*).

Anyway, the fact that there are so many options implies that the different materials mean something important, right? What do you all use? What is best? I cook only for myself, but I'm cooking a LOT now -- more than ever in my life -- and my poor old saucepans aren't coping well with the wear and tear.

Thanks for any advice!

Comments

[aedifica]

I'm thinking about replacing pans too. A chef-trained friend recommended Calphalon One brand anodized aluminum. I've been wavering because all the reviews I've seen of it seem to be evenly split between those who love it and those who hate it.

[sage]

*nodnod* I have a Calphalon mini-wok that I nearly never use because the handle gets too hot and it wobbles on the burner. I get burned *every* time I use it. Meanwhile, my Cuisinart chef's pan/saucier is about the same size, hollow-handled, flat-bottomed, and much more user-friendly. OTOH, I gave my mom some Calphalon baking sheets many years ago and they're wonderful, so maybe it depends on specific items.