Best Cookware According to r/cookware

"so ceramic coating can be dangerous to health... unfortunately I has bad experience with Tramontina enameled cast iron set(9+12', made in china), even preseason and after seasoned them properly) . potatoes or fish even with a lot of oil burn-stick like one layer and then another portion of them not fried symmetrically and proper... cleaning like 40minutes for 2 pans... thought ceramic ones will be safest option...now thinking that PTFE or PFAS is only option for nonstick?"

"Excellent find for $20, OP! The pans have the current Lodge drop egg (a.k.a. small egg) logo that came out in 1992. Hinged skillet sets are really cool."

"Its cracked. Definately get it replaced. Did you get it on Amazon? I bought a victoria dutch oven two weeks ago from Amazon that arrived cracked wide open. Two days ago I ordered a lodge deep skillet that had the helper handle cracked. They dont have a good track record, apparently."

"Most people speak highly of Lodge (myself included) because Lodge makes a reasonably priced, life-lasting, made-in-America cast iron pan. That's what I want. That's what Lodge makes. Not sure what your issue with them is. If you don't think it came with enough seasoning, just add some more. No big deal. (FWIW, most Aldi pans are made in China)."

"My five pans: 4 Falk Saucier and hopefully Prima matera fry pan. I'm a pasta cook"

"Those Falk Sauciers is actually copper core, and hence induction compatible. The reason why i want to sell them is due to how I find them to be inelegant (it's just for aesthetics and maybe a personal opinion). I like my cookwares, especially when I'm using daily, to look good and inspire me, which is why I'm planning to replace it with prima matera sauciers"

"Pruden Reviews on Youtube likes Goldilocks the best for tri ply aluminum core, they sauly it's just as good as All Clad"

"I, too, have been in the pan rabit hole this week. I think I I'm going to go with Goldilocks because I can't afford all clad, hesten, or demeyere."

"Goldilocks- I got a nice cheap saucier from them a couple weeks ago, and their pans are well-reviewed"

"If you like stews, soups, pasta sauces, braises, then a cast iron dutch oven is indispensable (to me anyway!). I first got an inexpensive Tramontina a few years ago and was hooked. After a few chips I decided to go premium and agonized over which size and brand to get. I love the look of Staub but like the light interior of Le Creuset. So, in the end, decided to go with a Le Creuset 7.25qt. This turned out to be the gateway to my pot addiction! I now have 7 Le Creuset and 15 Staub pieces! Sigh..I digress... You may want to go with a value brand to see if it's something you will use then invest in a premium brand if it's something you will use all the time. Be careful though - it's an expensive addiction! ;-)"

"I have the Le Creuset 7 ¼ quart. It’s just right for braising a 3-4 lb roast. I have never wished I had bought a smaller one. I’ve also never wished it was black inside."

"1 million percent agreed with this. Bought myself a large Le creuset dutch oven when I first bought my house and it was my big need-it purchase. Figured I’d invest in it young so I’d have it for longer"

"It’s their permanent tatoo now. Still very good on the inside i see. Legendary All- Clad"

"It is the same issue All Clad had. The dishwasher detergent breaks down the aluminum core leaving the edges of the SS layers exposed and sharp. The edges are not sealed, so they should not be put in the dishwasher despite the manual saying they are dishwasher safe. Technically, they are dishwasher safe, be ause they can survive it. However, they should not go in the dishwasher. If you want dishwasher safe, you need to buy pans with sealed rims."

"Put that $700 towards a few versatile All-Clad pots/pans and you’ll be much happier down the road"

"I'd probably buy the Multiclad pro set and add in the [3.5 Essential pan from Demeyere Industry](https://www.williams-sonoma.com/products/demeyere-industry-stainless-essential-pan/). A saucier is useful, not in either set, and then you can try it out. It's a good gateway pan. Or just buy the essential pan, decide if you want more Demeyere, and then buy the set. I'm a Demeyere fan, but with Multiclad pro now being dishwasher safe, it would have been really tempting."

"Great to hear that the new production MultiClad Pro sets have mostly sealed rims. I'm in the market and most likely going to purchase them very soon. I'm hoping that Amazon has new stock so I'll receive them with sealed rims!"

"I own Staub 7 qt. Citron (yellow) and it is gorgeous and always head-turner for guests. If you cook on gas or directly on electric coils the bottom exterior will begin to show discoloration or some darkening. If that would bother you then choose the Grenadine or Black ( both are lookers as well) I prefer Staub over Le Creuset due to the interior color difference being more forgiving."

"There's also more expensive... I absolutely love my Demeyere proline. Yes it's heavy but that's about the only downside."

"Hey with that weight, you don't need to pay membership for the gym. Demeyere Proline can be used as dumbells."

"Demeyere Atlantis/ Proline, is what I use and would recommend to anyone. So long as you can accept that they are heavy."

"I agreed with him, Darto for searing steaks or cook with stable steady temperature, Strata for most else!"

"I think its a very slight warping. I own both the 24 and 32cm proline, and none of then are noticeablely warped, certainly not like this. However many brands including Made In, Matfer, and some Darto pans warps thier frypans like this or even worse stright from the factory production. This is done to prevent thier frypans from becoming a spinner, however Demeyere does not "prewarp" thier Proline frypans anyway near this much as seen here, so might be an factory error."

"Separately, get yourself a Darto carbon steel pan for delicate items you’d normally need non-stick for (like eggs)."

"I thought I was the only one - I've got a Lodge dutch oven that, over its 14 year career, has only been used for fried chicken!"

"I sure hope it's NOT their water! Buying a Lodge Dutch oven is cheaper than well work."

"Sorry for the cranky curmudgeon gatekeepers getting upset that you don't know Lodge. That's a fairly recent Lodge Dutch oven. Best in the biz. You can make pretty much anything with it. Excellent for baking bread. Or braising stuff. You got a great item there. That can last generations. Never put it in a dishwasher. Never leave it soaking. Never let it air dry. Wash scrubbing hard with soap scrubber. Ideally heat dry on the stove. But if not possible, wipe down with a thick absorbent towel till you feel it dry with your finger."

"If price isn’t an issue, do all clad copper core. It’s $1200 for the set, but it’s worth it to have good pots and pans. Genuinely the heat control will take you to the next level. If price is actually an issue, I prefer the All clads D5 over the D3. D5 is going to be more even heat distribution, buts it’s really not that different from D3, except D5 takes longer to get to hear. I also find that it reacts better to changing heat when putting in food."

"What on earth did you do to the inside?? I have had a full copper core set for a decade that has fewer scratches!"

"I have the all clad copper core which is definitely expensive and for looks but also cooks like a goddamn dream and was totally worth it to me. Shining up the copper strip with bar keepers friend?? Oooooh baby. I love my all clad."

"$$$$ demeyere > $$$ hestan >$$ all clad for pans for pots just get anything stainless from homegoods/target etc for knives I like $$ Wusthof or $ Zwilling ​ Happy hunting!"

"Yes, the probond, I should have go with the nanobond instead! Not sure who would spend $500+ and then go to reddit to "slander companies"... I added the video of the warped pan to the post."

"Hestan. I recently replaced my W&S goldtouch sheet pans (1/2 &1/4) with Hestan and LOVE them. They don’t warp, can go under the broiler and are so easy to clean. I’m currently contemplating starting to replace my pans. They’re expensive, but if the pans are as much of an upgrade as the sheet pans were, it would be totally worth it."

"Joyce chen ended up as my second choice for a wok after Yosukata when I was researching woks but that mostly came down to the Yosukata coming with some of the presessoning done. I'm kind of lazy about seasoning and willing to pay a bit more to do less work. I've been very pleased with my 13.5" Yosukata flat bottomed wok and suspect that the Joyce chen world perform similarly after seasoning."

"I have had the Yosukata wok for a year and a half now, and love it. The maintenance is pretty low, I just make sure it’s properly dried before I put it away."

"Yosukata woks with the matching utensil set (2 pieces) is my go to recommendation."

"Not sure why allmost noone are able to answer your question, but copper is absolutely worth it especially for a saucier! You wont want it to be extremely thick, but still thick enough to actually heat evenly. Your only option for induction compatible copper look is De Buyer Prima Matera, but its expensive but especially for a saucier it might be worth it!"

"I have tried De Buyer Prima Matrae: https://www.debuyer.com/en/475-prima-matera Was not durable enough for my frypans standards, so I have a Falk copper core on the way. In my experince copper, at least the Prima Maetra on induction is stupid fast."

"My five pans: 4 Falk Saucier and hopefully Prima matera fry pan. I'm a pasta cook"