Need Cookware Reviews.

[Thrifty Bee]

I want the low down; the good, that bad, and the ugly about Hard Anodized cookware and enameled lightweight cast iron. Rumors and second hand information is OK but I really want those of you with lots of personal experience to weigh in on this.

I’ve read that Hard Anodized is much safer than regular Teflon nonstick. But is it as nonstick, can I cook without oils? Do they really last much longer like they’re claimed to?

I have no desire to ever buy traditional cast iron again but I’m intrigued by enameled lightweight cast iron. Meijer has a good variety of them and they are very attractive. But are they functional? Does the enamel make them nonstick? I realize that you hardcore cast iron fans probably feel they are a disgrace to the cast iron name. But are they a good alternative for those who are used to thinner, lighter cookware? I would really like someone that uses these to give me a review.

[lmcconne]

I have Calphalon Professional hard anodized. Bought it piece by piece maybe 10-15 years ago. Still going strong without exception. Surely pricey, but worth it to me. I have yet to find a Teflon coating that actually stays in place for 15 years and longer. I know it's all in the handling, but still. If I buy anything with Teflon, it better be cheap because it won't last anyway.

[taylordvd]

If you get a pan that is NOT nonstick, you want to find one that is Tri-ply. It has the aluminum in the middle. Over five years ago Martha Stewart actually had a nice set at Kmart. If you don't care if they match, then you should check TJ Maxx and just pick up pieces as you use them. I have All-Clad, which are very expensive but I love them. I anticipate never replacing them. I have some nonstick pans that are made by Burndes. Again, they are not cheap. I really like those too. But, even though they are very expensive, they are showing extensive wear after 10 years. I anticipate having to replace these several times or more during my lifetime. But I never have had sticking issues with my All-Clad pans.

If you like to cook, a good pan is actually worth it. One time DH and I made some pesto (from a package) in an old pan that we had inherited. Later we got an all-clad pan at Christmas. We used the all-clad pan to make the pesto package and we could taste the difference! I could not believe it.

[jennsvs]

All of my cookware is the Technique brand from QVC. I absolutely love it. I have 2 sets of hard anodized cookware and some of the enameled cast iron. I don't think that my cast iron is lightweight though.

For the hard anodized. I really love it. There are some things that I still use oil for, like eggs. I have cooked them without it, but I like the extra flavor I get from evoo. But I do use much, much less. My sets really do cook well without oil in them. They are definately worth the extra costs. You won't be replacing them for a long time. Another great thing about this brand is they usually have an easy pay option which does take the sting out of the price some.

The enameled cast iron is also great. The enamel makes them less-stickier in my opinion. Some things do stick but come off easily when you deglaze it ( I think that is what it is called). I only cooked with regular cast iron a few times and hated it. I saw one of the enameled skillets on clearance on the QVC website and thought I would try it. I really love it too. It cleans really easily. It is heavy though. It was a little shock to me the first few times I used it. Especially after browning a lot of ground beef at once and trying to drain out the oil.

If you are on the fence, I would just buy one piece of each and see what you think. I personally will never go back to the cheaper cookware. I am too spoiled now.

[Thrifty Bee]

All of my cookware is the Technique brand from QVC. I absolutely love it. I have 2 sets of hard anodized cookware and some of the enameled cast iron. I don't think that my cast iron is lightweight though.

For the hard anodized. I really love it. There are some things that I still use oil for, like eggs. I have cooked them without it, but I like the extra flavor I get from evoo. But I do use much, much less. My sets really do cook well without oil in them. They are definately worth the extra costs. You won't be replacing them for a long time. Another great thing about this brand is they usually have an easy pay option which does take the sting out of the price some.

The enameled cast iron is also great. The enamel makes them less-stickier in my opinion. Some things do stick but come off easily when you deglaze it ( I think that is what it is called). I only cooked with regular cast iron a few times and hated it. I saw one of the enameled skillets on clearance on the QVC website and thought I would try it. I really love it too. It cleans really easily. It is heavy though. It was a little shock to me the first few times I used it. Especially after browning a lot of ground beef at once and trying to drain out the oil.

If you are on the fence, I would just buy one piece of each and see what you think. I personally will never go back to the cheaper cookware. I am too spoiled now.

It’s funny that you should mention Technique. I am a big fan of QVC, I order from there a lot and I have been eyeballing Technique and Cooks Essentials for more than a week now. Both have outstanding reviews but the Cooks Essentials isn’t hard anodized and I’ve pretty much decided that’s what I want. Unfortunately there is no easy pay offers for Technique right now.

There is another hard anodized set at a super great price with easy pay called Earth Pan that are Eco friendly. I like the idea of those even better but the reviews are split down the middle so I’m leery of them.

Meijer has hard anodized in their brand “Grand Gourmet”, but there is a bit of a price difference and I’m not sure whether or not to trust a much cheaper store brand. No one has rated the cookware on their website and I didn’t come up with anything after several web searches.

I have already decided against cast iron, even the lightweight. The lightweight is much lighter than traditional cast iron but still heavier than what I would like.

So unless something else sparks my interest as much, I am going to hold out for a good deal on Technique. Hopefully it will be soon and the size set I need. The only thing that disappoints me is Technique doesn’t offer an everyday pan; a skillet with small handles on each side instead of one long one. I like the idea of the cookware being oven safe up to 500 degrees but I seldom use my large oven, and the skillets will not fit into my convection oven because of the handles.

Thanks for your opinions guys.

[foggierbard9]

We use stainless steel here, but did get a green pan, non-stick. It works great, but I don't reach for it because I prefer my stainless steel in all actuality. I have been eyeing an enamel coated cast iron dutch oven, but haven't actually spent the money on it yet.

[cody82414]

here is my two cents (I thought there was an emoticon with two pennies??)

anyway,

pass on these from Cuisinart
GreenGourmet - Hard Anodized.

let's just say that I am not happy.
and Cuisinart wants me to pay them to ship them back
so that they can look at them
and decide if I qualify for replacements.

What?
I paid to have them delivered to me!!
and now you want me to spend more money
so that you can decide they suck?!?!

Take my word for it.
They suck!!

(rant over)

[Thrifty Bee]

here is my two cents (I thought there was an emoticon with two pennies??)

anyway,

pass on these from Cuisinart
GreenGourmet - Hard Anodized.

let's just say that I am not happy.
and Cuisinart wants me to pay them to ship them back
so that they can look at them
and decide if I qualify for replacements.

What?
I paid to have them delivered to me!!
and now you want me to spend more money
so that you can decide they suck?!?!

Take my word for it.
They suck!!

(rant over)

I agree, the lifetime warranty has a conflict flaw. I have a Wearever Stainless Steele Cook & Strain set now. The set came with a nonstick skillet and I bought an extra skillet that wasn’t nonstick because Wal-Mart didn’t carry the nonstick as an individual piece.

The nonstick on the rivets peeled off right away and within a few months the nonstick around the rivets were peeling. I put up with it for as long as I could but had to replace it at around a year.

Wal-Mart had the nonstick skillets by then, so I bought another one because there were some design changes especially around the handle and rivets. But it peeled just as quickly as the first one.

So I called Wearever to collect on the lifetime warranty and they wanted me to ship the skillet to them for inspection. The skillet is really heavy because it’s try-clad and was going to cost almost as much to ship it as I paid for it. I shouldn’t have to pay more than the original cost. Then, what if they decided it’s my fault and to not replace it? I would be out of shipping cost and the price of a new one.

But on the flipside I understand why they don’t just send replacements without inspection of the old ones. There are a lot of dishonest people that would try to get a warranty replacement when they misused the original. Or submit a warranty claim when there’s nothing wrong with the original just to get an extra one.

Warranties aren’t worth squat if it’s not cost or time effective getting the companies to honor them.

Thanks for the input on the GreenGourmet pans, I saw them on Amazon.

[Thrifty Bee]

We use stainless steel here, but did get a green pan, non-stick. It works great, but I don't reach for it because I prefer my stainless steel in all actuality. I have been eyeing an enamel coated cast iron dutch oven, but haven't actually spent the money on it yet.

If you're talking about the GreenPans by Todd English, I saw those on HSN. They look like they would be really nice to own but they are pricey.

[cintinative]

I have a LeCreuset large pan with lid (like a stock pot sort of but smaller). I really like it. You can bake in it, and cook in it on the stove. I believe they have a lifetime warranty. Most people who have them have them forever, but they are very expensive. The only problem I have had is that it gets super hot since it is made of cast iron with the enamel coating, so you really have to account for that when cooking, especially in the oven. It holds the heat longer and better than a regular aluminum pan. So when I make beef brisket in the oven I have to take it out hours sooner because of my pan. And when I am softening onions in butter I need to watch it like a hawk or they will get super brown or burned very quickly.

I have a Wear Ever traditional nonstick (Teflon) skillet with lid. I hate it. My parents got it for me because my old Calphalon one we got 11 years ago died. Well this one warped within the first month of owning it and now it won't sit flat on my stovetop. I definitely need the skillet for some meals so I will need to replace it sooner or later. I just hate to get rid of it only because it is warped. Boy am I cheap.