Recommend cookware

Milky_Mocha

Hello all. If money were no object, which cookware brand /set would you get for your family? 
If you did have to adhere to a limit - your limit - which cookware set would you then get ?
I've used Tefal for years and while it isn't great, it's not bad and their customer service has been good - they tend to replace items if I have time to go through the process. I'm tired of it and I want a really good quality cookware set that would literally last forever, or close and I'm willing to put good money towards that. 
Thanks 

theonlywayisup

We use Le Creuset - cast iron at home with the odd piece that is tri ply and purely tri ply in the holiday cottages.  It doesn't have to break the bank and is durable, easy to clean and looks good. 

Teapot55

We bought Circulon twelve years ago & it’s still going strong. 

neilmcl

It kind of depends on the type of hob you have, not all brands are that great with induction I've found.

If money were no object then I'd probably look at Scanpan, which are one of the best makes of cookware but very expensive or maybe Le Creuset but then again I think you're largely paying for the name. I have an induction hob and I've found the set of John Lewis Tri-ply pans that I got when I first had it installed many years back work brilliantly. I'm still looking for that holy grail, a non-stick frying pan that will stay non-stick for longer than a few years and cooks evenly.

BananaRepublic

In my opinion price is not indicative of quality. I have an expensive (£100) Le Creuset tri ply pan that has buckled. It was replaced under warranty after less than six months. The second did the same. They said I could send it in and they’d send me a new model when it came out. So I said no. I need the pan. Tri ply is inherently flawed in my experience. My experience with Le Creuset is that you pay for the name not the quality. I have various stainless pans, all are fine apart from the Le Creuset, all bought in sales. A really cheap pan from Tesco lasted almost 20 years until I abused it. Non stick pans accrue a film of oxidised oil over time and become non non stick, so I keep mine for omelettes and other items that need non stick, and don’t cause damage to the surface. It seems to be gentle frying that is the issue. I find stainless steel cleans perfectly well anyway. 

So just buy a decent set that look good and well made, and make sure the handles are soild and ergonomically designed. Stainless steel normally lasts ages.

Alternatively find out what professional cooks use, but ignore the ones who are paid to promote a given brand. If they survive use in a professional kitchen, they will survive light use in a home, albeit you might be paying for a level of build quality you don’t need. 

neilmcl

BananaRepublic said:

In my opinion price is not indicative of quality. I have an expensive (£100) Le Creuset tri ply pan that has buckled. It was replaced under warranty after less than six months. The second did the same. They said I could send it in and they’d send me a new model when it came out. So I said no. I need the pan. Tri ply is inherently flawed in my experience. My experience with Le Creuset is that you pay for the name not the quality. I have various stainless pans, all are fine apart from the Le Creuset, all bought in sales. A really cheap pan from Tesco lasted almost 20 years until I abused it. Non stick pans accrue a film of oxidised oil over time and become non non stick, so I keep mine for omelettes and other items that need non stick, and don’t cause damage to the surface. It seems to be gentle frying that is the issue. I find stainless steel cleans perfectly well anyway. 

So just buy a decent set that look good and well made, and make sure the handles are soild and ergonomically designed. Stainless steel normally lasts ages.

Alternatively find out what professional cooks use, but ignore the ones who are paid to promote a given brand. If they survive use in a professional kitchen, they will survive light use in a home, albeit you might be paying for a level of build quality you don’t need. 

That's a bold statement, care to elaborate. Particularly as tri-ply/5-ply cookware are highly rated and used extensively in professional kitchens and by their very nature work extremely well on induction.

RelievedSheff

For frying and griddle pans we use Copperstone. Have done for years and nothing sticks to them provided you recharge them with oil every now and again.

ka7e

I had to replace most of my cookware when I got a new induction hob and bought the Procook Professional Steel range of saucepans and casseroles. They have been easy to clean and feel robust without being too heavy. I use cheap non-stick frying pans, but pay more for a good saute pan which gets used a lot. I still have some old small enamel saucepans that are used for boiling eggs etc. and a larger one for pasta. Le Crueset is too heavy for me to lift safely

Doozergirl

Something in heavy Stainless Steel. 

We still have some of our Prestige pans left after 20 years.  I think our 3rd one has just died - the handles work loose and you end up burning your hands somehow.   

I'm not buying non-stick again.  We inherited some about 3 years ago and they all need replacing.  

My favourite pan is a big round steel thing from Ikea with steamer attachments to match.  It's 9 years old and still working perfectly.  They don't make them anymore though.  

I do think it's the material they're made from, rather than the brand that lasts.  

Interested to read this thread as I will need to invest very shortly with something that is also suitable for induction!  My gut says John Lewis own brand with the lifetime guarantee. 

NeverTooLate

I bought a small non stick frying pan from Wilko for £10 which has kept its 'non-stickness' longer than any other pan I've had.

It's called Aluminium Shot Blas.

NeverTooLate

NeverTooLate said:

It's called Aluminium Shot Blas.

Shot Blast!