Cheap or Expensive Cookware?

GadgetGuy said:
That's another thing. Why spend well over $1,000 for a cooking appliance & don't use it?!!!! You might just as well throw the dough in the trash!!!!! The Ninja Foodi allows me to do a small whole meal without using the stove or the oven, & still have a hot meal waiting on the table in record time!! :ninja:
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It’s big too, I saw she took it upstairs. I didn’t want to interfere. I think at the end of the day, she will hoard some, I just hope it’s not like before. I knew it’s hard to throw stuff you bought on impulse, so I threw some at my mom’s house without her knowing it. A win win situation.
 
I've personally put together a pretty complete set of All Clad Copper Core cookware in the last couple of years that were factory seconds or just had packaging damage from this site.

https://homeandcooksales.com/#copper-core-cookware

The savings are huge vs. full retail, and the flaws are so minor that you really have to look to even find them. Literally, there may be a tiny 1/16" long scratch somewhere, and in a couple of cases, I couldn't find any flaw at all. So far, I have 8", 10", and 12" frying pans, 3 and 6 quart saute pans with lids, and 2 and 3 quart pots. I just want to get a 4 quart pot and maybe a big stockpot yet, and I'll consider it complete. I like to cook and use them almost every day. I'm trying to grow my Le Creuset collection, as well, and would like to get a couple of their Dutch ovens yet. Once my youngest leaves the house, I'll send him off with the Revere Ware and Tramotina cookware that I've been replacing.
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GadgetGuy said:
Does anyone know anything about hybrid cookware? I'm not getting it at all. I just thought that someone knew about it. 🤔
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Hybrid pans are made by laser etching depressions in the stainless steel, coating the whole thing with non stick material and then grinding the coating down to top of etched steel. It isn't quite as stick free as other materials but it is easy to clean. The benefit is easy to cleat steel cookware which heats, sears and cooks faster than aluminum. I have several hybrid pans and I use them for for cooking stove top meats which cook better with steel.
 
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With the exception of one Le Creuset dutch oven, all of my cookware is made in China. It is equal to or better than famous brand products. As an example, I have a 7 quart enameled cast iron dutch oven made in China that I bought for $45. Compare that to Le Creuset. Does it cook as well as Le Creuset? Sorry but it does.

Upstairs in my storage room I have pans from All Clad, Calphalon and others. They collect dust. The hybrids replace the All Clad because it cleans more easily. The ceramic and granite stone non stick made in China outperform the Calphalon and other brands. I wish it weren't that way and I wish the price difference weren't so extreme but it is what it is. I would prefer to buy products make elsewhere than countries inimical to mine.
 
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GadgetGuy said:
I once had Emerilware stainless steel cookware. Only problem with that was that when you cook starchy foods in it like potatoes, rice & pasta, a white film will form on the inside I was tired of scrubbing it all the time, so I went back to nonstick cookware. I now have Rachel Rays cookware in orange.View attachment 140131View attachment 140132
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I finally got around to unpacking the cookware from the box & putting it away. I placed sheets of parchment paper between them to minimize or eliminate scratches on the surfaces of them. :wink:
 
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