http://www.foodnetworkstore.com/p-543080-Nonstick-Cookware-Set-10-pc.aspx

http://www.foodnetworkstore.com/p-657369-Nonstick-Cookware-Set-10-pc.aspx

So I'm trying to surprise the wife with a new set. The Anolon set comes with 2 nice additions while the other comes with a cheap utensil kit. I'm hoping one of you has some of these and can help me choose.

I have some Calphalon non-stick. Works good.

However, I wouldn't want my entire cookware set to be non-stick. Non-stick in general is not as durable as stainless or good aluminum. Get a good stainless or aluminum set with a non-stick omelet skillet or two. It'll last longer, and you'll get better fond too...

my fiancee and I picked the Anolon Advanced set for our registry. We're suppimenting them with some stainless steel pots/skillets too.

The thing about the Anolon set that we liked most was the glass tops and the rubber gripped handles are GREAT.

Yeah, you don't want all of your cookware to be non-stick. I'd say only 1 or 2. The glass lids and rubber handles are nice. But I tend to stick to all stainless. I tend to scorch alot of sauces (on purpose) for a glaze... hard to scrape up using non-stick. And I hate not being able to use a metal spatula. If you go with rubber handles make sure they can withstand high heat. Such as the over.

Ditto. Love my set. Luckily my soon to be exwife doesn't know how to use a stove and was kind enough to leave the set when she moved out

I agree with what everyone else has said so far. The majority of your cookware should be a stainless/copper/etc finish and the rest should be a couple of non-stick pieces.

The only non-stick piece of cookware I use is a Calphalon wok. I'd definately buy more of their stuff if I ever needed it because their warranty is great! The one time I had a defective piece (flaking), they allowed me to exchange it in the store for a new one.

My sister-in-law used to run a Calphalon-associated cooking school in Chicago.
She could get all their stuff, CHEAP.

My cabinets are overloaded with tons of Calphalon cookware.

Oh, and if ya can get one oven safe skillet - one without a rubbery or plastic handle.

Why?

Imagine a nice thick NY strip seasoned with kosher salt with a little oil to conduct the heat. Drop it on a medium hot skillet for three minutes. Flip and place into a 500 degree oven for another three minutes. Hmmmmmm.

Re-season the steak with pepper & kosher salt and let rest (on a plate - get it out of that hot skillet) for 4 or 5 minutes before digging in. Don't worry, it'll still be plenty warm.

Did I say hmmmm? And don't forget a bold cabernet or maybe a hoppy pale ale.

Hmmmm.

And if you are real crafty ya can deglaze the skillet with cognac and stir in some butter. Now that's steak sauce.

You save up more and get the All-Clad 10 piece set. Of course, that'll run you about twice as much as the analon or calphalon.

sound like my dinner but replace strip with ribeye. (strips were sold out.)

I have a complete set of Calphalon (hard anodized, not the non-stick crap). I love them because they're guaranteed for LIFE... send a discolored one back and they replace it free, no questions asked.

I have ONE non-stick pan for omelettes only. Everything else gets deglazed at cook time or I use a bit of extra butter. The hard anodized stuff is fairly non-stick by nature unless you really put the spurs to it.

OH, go to the nearest junk store or antique store and pick up a nice seasoned cast iron skillet. Someone's dead grandmother's junk is your newly prized kitchen possession. They're VERY non stick and a must have for browning steaks (as mentioned above). If it's a bit rusty, just wash it in hot water and scrub it with a 3M scrubby (no soap), then heat it over medium heat on the stove to dry it out well and coat with a VERY light layer of bacon grease or Crisco. Should be black, shiny and smoooooth as a baby's ass.

Cast iron is KING for heat distribution/retention, slow braising, and nothing can touch it for Cajun Blackening! Also, chili, gumbos, etoufee and stews aren't the same if they're not done in a cast iron dutch oven...

One thing to consider if you don’t NEED a whole new set:
Start building a really nice set one piece at a time.

Stainless = slick/non stick when used right + great deglazing etc.
Aluminum = even heat distribution
Copper = heat conductor/retention
(I think I got those right – it’s been a while)

Smush ‘em all together and you get an All-Clad Copper Core fry pan.
Holly crap those things are nice. I splurged and got my wife one for her birthday a few years back (a $200 fry pan? I must be nuts!). She loved it and was hooked, so I was a set for birthday/xmas etc for quite a while as she just wanted more copper core stuff.

Those things are more slick than any coated/teflon/non stick pan in existance when used properly. (you gotta know the little tricks though – like heat it up on medium for 30 seconds, add few drops of oil, you’re good to go). They go right in the oven too and are great for all the deglaze etc techniques mentioned so far.

I use to be a big fan of cast iron (hey, at $20 vs $150 who wouldn’t!), and we had an analon set, but at this point we’ve replace just about everything with all clad copper core.

Over time you end up with a some big $$ spent on cookware, so if you aren’t really into cooking it might not be justified, but I’d still recommend splurging on a least one of their fry pans - just for fun - at some point. Oh yeah – made in USA!!



This one's my personal favorite:

The next sets run over $500, $300 is more my range, even with our 25% off. I'm also getting her a wall mount pot rack she picked out.

Thanks for the help everyone.

What I have.... but what do I know, I just went to Culinary School :rolleyes:

I too have the Calphalon and love it. It works really well on out glass top stove.

Another vote for skipping the set's and picking out a few quality pieces.

Another vote also for All-clad - good stuff. I usually watch for the twice a year sale at http://www.cookwarenmore.com/ but right now, All Clad is popping up on sale all over the place - Macy's seems to have some really good deals. And you can get an extra 15% off if you apply for and use a Macy's card. I just cancel the card after I pay the first bill. Have done it two other times - if they keep offering it, I'll take the discount....

EDIT: http://www.cooking.com has a 45% off sale...

Other nice thing about All Clad - made in the good 'ol US of A

Edit 2: Sur La Table has the MC2 line on sale:

http://www.surlatable.com/category/id/102682.do

Check out Circulon.com for the Circulon pots and pans. I've had these for about ten years now and would not consider trading them. I use them every day.

If you really want to splurge...Saladmaster.
I don't have one yet but in the future will invest in a few essential pieces for the kitchen for my homemaker.