Wedding Blog

Quick question- I am looking at the same set (but in Copper) at Crate and Barrel. Also Calphalon. It doesn’t specifically say “non-stick” like other sets by Calphalon do. Is yours specifically “non-stick,” and if not, are you concerned about it? I really love the copper, but I don’t want to deal with scraping charred food off the bottom of the pans every time I use them.
Gracias!

Just a fyi…if a bb&b is out of something they normally carry instock you can probably get them to place an in-store order to have it sent directly to your home. They can take the 20% off this way, and can also waive the s&h. We went to purchase a toaster oven that was on our registry and they were out, but did this for us.

Lisa- can you tell me a little more? I’m just starting my registry….

I’m no expert with cookware. All I knew was that Calphalon is a great investment and I didn’t care for All Clad even though it’s rated the best! Mr. Violet and I bought an 8in & 10in nonstick pan from Calphalon last year and we like it. It’s great for omelette’s and small dishes. The nonstick works great, but on a whole, I didn’t want to have all nonstick, because I heard that over time, nonstick will peel off.. Not sure if it’s really true.

Nonstick will peel off eventually or scrape off if you 1) use non-nonstick utensils against it, 2) use abrasives to clean it, or 3) cook at very high temperatures.

I prefer to buy my nonstick skillets for things like making eggs and such from restaurant supply stores. In fact, DH and I both had a set of these: http://www.samsclub.com/shopping/navigate.do?dest=5&item=336230, which we love. There are risks associated with using nonstick cookware (read: http://lowfatcooking.about.com/od/healthandfitness/a/nonstickpans.htm) and so I prefer to have cheap nonstick cookware that I can replace every few years, when the coating starts to break down. The tramontina ones are especially high quality - very durable, etc.. and I’m looking into replacing our current set with a new set at the nonstick is starting to wear down (after about 3 years of use).

I have some calphalon cookware that I love - it’s affordable and easy to clean. When food sticks, I soak in soap and water and use lots of “barkeeper’s friend” to get stains off. I haven’t had much of a problem overall - just make sure to watch your food and use adequate oil/butter/etc to cook in.

Overall- I would not get a complete set of nonstick cookware, I’d just get a few frying pans. Why? Because many things will not cook properly in a nonstick. For instance, you cannot get good meat “bits” - the stuff that sticks to the bottom of the pan when you brown meat that adds to the tasty goodness of a dish, and you cannot make reduce things for sauce in a nonstick pan very well. They’re good for quick and easy clean up for things that tend to stick (eggs, sausage links, etc), but otherwise - your cooking will taste better in stainless!

n - Agreed! I’ve been using my LeCreuset 15 years and it’s still going strong. Registered for new pices at our wedding to round out our collection. I’ve even picked up some used pieces (especially love it in funky colors) which are just as great. My mother’s been using hers 30+ years and it’s still great — functional and attractive.

The stuff is guaranteed forever and they will replace it no questions asked. (Heavy to ship but worth it!) There are also bonus programs for registries to get extra pieces free once a certain number of pieces are registered for/purchased.