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Need new cookware (lemmy.world)

submitted 1 year ago by [email protected] to c/[email protected]

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Trying to rid myself of Teflon and micro plastic junk. Hit me with your best. All Clad D3 vs. All other recommendations for light duty home chef

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[–] [email protected] 4 points 1 year ago (1 children)

I'm not a huge fan of granite/stone cookware. I find them to be heavy and slow, which is fine if you're cooking meat but terrible for vegetables.

Stainless steel offers a good weight to heat ratio and it's relatively inexpensive.

For the love of God, stay away from aluminum. Learned that bitch the hard way.

I've been slowly transitioning to stainless steel and ceramic cast iron, the latter being more pricey.

[–] [email protected] 3 points 1 year ago

Aluminum (hard anodized) is ok if and only if it's super thick and heavy. The biggest problem with most aluminum pans is that they're flimsy so they get hot spots and warp and generally are garbage. All-Clad, Calphalon, and others make very high quality aluminum pans.

I always recommend finding somewhere that has pans for you to pick up and look at then maybe go online to buy them, that way you don't get garbage that photographs well.