My mom had Stainless steel copper bottomed Revere pots and pans. They were (are) decent, easy to clean, even-heating pots and pans. They have lasted 30 years so far, and are going strong. The handles are comfortable, and the pots and pans are not too heavy. Only drawback is the plastic handles are not oven safe. Small drawback, if you ask me. How often do you put a pot inside the oven?
The trendy thing is to buy Calphalon. It's good stuff, but it's no Holy Grail. You can get a set of Revere for a third of the cost.
If I were giving advice on cookware, I would suggest that a shopper go to a store and pick up these various pots and pans. Feel the weight. Imagine that it's full. Hold it for a few seconds. Imagine cleaning the pot. Do rivits poke into the inside of the pot? If so, you are going to have to clean around them when you wash the pot? Thick aluminum pots or copper coated bottoms on stainless stell pots should both be good. A handle should be comfortable. The pot should be easy to clean. Unless you are filthy rich, you should look at the price.
Last edited by glatt; 10-25-2004 at 01:57 PM.
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